Did You Know...
...that after Parker Brothers executives turned down the game of Monopoly because it had "52 fundamental errors" (including taking too long to play), a copy of the game wound up in the home of the company president who stayed up until 1 a.m. to finish playing it? He was so impressed by the game that the next day he wrote to inventor Charles Darrow and offered to buy it!
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 8414941 | Chemically leavened dough compositions and related methods, involving low temperature inactive yeast Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the ... | 04/09/2013 |
| 8187648 | Packaged, developed dough production in low pressure package, and related methods Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent. ... | 05/29/2012 |
| 8187649 | Packaged, non-developed dough product in low pressure package, and related compositions and methods Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and ca... | 05/29/2012 |
| 7604827 | Coiled dough package A dough package has a sheet of dough and another sheet of a non-adhesive separator media cooperatively wound in a spiral assembly which is snugly fit inside a rigid container to protect the soft spiral assembly during the time that the package is an article of comme... | 10/20/2009 |
| 7348034 | Plant based formulations for improving skin moisture, texture, and appearance The present invention relates to formulations of ingredients that are useful for improving the appearance, texture and/or moisture of skin. In particular, the formulations of the present invention stimulate collagen, elastin, and lipid synthesis and/or inhibit or mi... | 03/25/2008 |
| 7332187 | Food product comprising individual portions in a segmented structure A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual separation and consumption. The food can take any asymmetrical or symmetri... | 02/19/2008 |
| 7250187 | Methods of incorporating encapsulated chemical leavening agent into dough ingredients, and composition so prepared Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are encapsulated by a degradable barrier material to control their reaction until a time durin... | 07/31/2007 |
| 7247329 | Double sealed pizza package and method of making A hermetic package for a food product having a first wall, a second wall and a receiving cavity. The first wall defines a first portion of the receiving cavity and a first flange surrounding the first portion of the receiving cavity. The second wall defines a second... | 07/24/2007 |
| 7235274 | Dough composition packaged in flexible packaging with carbon dioxide scavenger and method of preparing Described is a packaged dough product comprising a dough composition in a flexible package and including encapsulated basic chemical leavening agent and non-encapsulated acidic chemical leavening agent, the packaged dough product containing a carbon dioxide scavenge... | 06/26/2007 |
| 7210920 | Systems and methods for building an interlocking decorative house A special tabbed pattern is integrated into a series of forms. The forms may be cookie cutters adapted to cut baked dough or other material set to desired density to provide a series of panels corresponding to the cutters. Alternatively, the forms may be molds, e.g,... | 05/01/2007 |
| 7195793 | Method and apparatus for making a hand held food product An automated machine and process to form a food product consisting of a batter shell and a food filling. The process is started with a cooking matrix that includes a plurality of cooking openings to receive the batter. The batter is cooked to form shells. The automa... | 03/27/2007 |
| 7189423 | pH control of sauces used on acidified pasta or rice A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an e... | 03/13/2007 |
| 7172776 | Dough product and method for making same The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that provides: an improved method for manufacturing dough products; an imp... | 02/06/2007 |
| 7147880 | Cereal package An improved unitary container having separate compartments which may be used to store two materials, such as milk and cereal. The container is provided with a mid-portion having compressible side walls and a bisecting wall member which separates the compartments and... | 12/12/2006 |
| 7067147 | Hypoallergenic dietary companion animal composition containing hydrolyzed poultry protein A hypoallergenic dietary composition is provided for companion animals such as dogs and cats which contains a source of hydrolyzed protein, a source of fat, and a source of carbohydrates. The composition preferably further includes a fiber source. The dietary compos... | 06/27/2006 |
| 7067167 | Method for making sweet cookie dough having an imprinted surface Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as... | 06/27/2006 |
| 7014878 | Refrigerated extended shelf-life bread products A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and pr... | 03/21/2006 |
| 6962724 | Apparatus for shipping and preparing baked food products Apparatus for shipping and preparing baked food products includes a receptacle containing the food product, a baking shield upstanding above the receptacle, and a shipping carton. To prepare for shipping, the baking shield is placed at the bottom of the receptacle a... | 11/08/2005 |
| 6942885 | Scored savory dough with toppings or fillings A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes... | 09/13/2005 |
| 6936291 | Method of producing edible cellulosic films Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry. ... | 08/30/2005 |
| 6919098 | Scoopable dough and products resulting therefrom A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has de... | 07/19/2005 |
| 6919097 | Soft, fully baked breadsticks A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perfo... | 07/19/2005 |
| 6884448 | Sponge cake premix and method of manufacturing sponge cake by using said premix The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consis... | 04/26/2005 |
| 6863909 | Cream-based food composition A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25% of sour cream or of dairy cream containing about 25% to 45% of fatty... | 03/08/2005 |
| 6863917 | Ready-to-use food product A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container caus... | 03/08/2005 |
| 6858242 | Double bagging system High end or premium bread, including presliced loaves, are inserted into a preformed inner bag by an automatic bagging machine. The open end of the inner bag is gathered and sealed, and thereafter the inner bag is heat shrunk to closely enclose a loaf. Then the heat... | 02/22/2005 |
| 6846501 | Traditional snacks having balanced nutritional profiles Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention ar... | 01/25/2005 |
| 6838102 | Frozen pie dough showing good rising The frozen pie dough product according to the invention contains a cereal flour, water and a fat as the main components, has a multi-layer structure having voids, has a pie dough density of 1.01 g/cm3 or more and less than 1.085 g/cm3, and cont... | 01/04/2005 |
| 6793950 | Packaged food articles with enriched headspace A packaged food article of improved appearance and stackability comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as an... | 09/21/2004 |
| 6790467 | Ready to bake dough with shaped, coextruded filling and method of making same A ready to bake dough product with a shaped filling is disclosed. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configured such that it has a shorter distance v... | 09/14/2004 |
| 6787175 | Process for preparing a storage stable premixed batter A process for preparing a storage stable premixed batter, such as a batter for coating various foods, cakes, pancakes, waffles, etc. The batter, which may include flour, eggs, sugar, milk solids, leavening agent, etc., is premixed and rapidly processed at an high te... | 09/07/2004 |
| 6764700 | Deep dish pizza crust A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat pizza kit. The deep dish pizza crust is of a convenient size and sha... | 07/20/2004 |
| 6759070 | Inert-gas based leavened dough system The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellul... | 07/06/2004 |
| 6746701 | Packaged, stacked, opened pocket bread and method thereof A method of preparation and delivery of pocket bread in which the pocket bread is cut immediately after baking, the walls of the pocket bread are separated along the cut line, and individual pieces of pocket bread are nested one inside another to create a stack. Eac... | 06/08/2004 |
| 6743452 | One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-di... | 06/01/2004 |
| 6733803 | Dough containing, valved package The invention relates to an combination (1) containing a dough to be kept under refrigeration and including a packaging system (2, 7) provided with a one-way valve (8), a dough (4) based on living yeast inside said packaging and a substan... | 05/11/2004 |
| 6733808 | One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-di... | 05/11/2004 |
| 6726944 | Method for making cookies A method for providing individually baked products comprising the steps of providing an uncooked dough sheet or block which has separable portions of predefined shape, separating one or more portions from the sheet or block and then baking the portions to obtain ind... | 04/27/2004 |
| 6716462 | Nutritionally balanced traditional snack foods Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention ar... | 04/06/2004 |
| 6709686 | Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of glu... | 03/23/2004 |
