Did You Know...
...Chester Carlson was a patent agent who tired of having to make multiple copies of patent applications using the only duplication method available at the time: carbon paper. In 1959 he came up with a new copying system and took it to IBM for evaluation. The "experts" at IBM determined potential sales to be only 5,000 units because people wouldn't want to use a bulky machine when they had carbon paper. Carlson's invention was the xerography process, the company founded on the system is Xerox.
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 |
| 8075932 | Fermented food and its preparation A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk ... | 12/13/2011 |
| 7931923 | Apparatus and method for manufacturing a loaf of bread A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet,... | 04/26/2011 |
| 7887862 | Method and apparatus for separating, purifying, promoting interaction and improving combustion An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor inside of the housing, a plurality of protrusions extending from the rotor... | 02/15/2011 |
| 7867528 | Method for producing bread In a method of producing bread which includes the steps of mixing separate leaven or yeast into bread dough, fermenting the dough, dividing and forming the dough, fermenting the dough again, and baking the thus fermented dough, the baking step includes at least one ... | 01/11/2011 |
| 7514108 | Pocket bread and its manufacturing method for mass production The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an appropriate ratio, a first fe... | 04/07/2009 |
| 7371423 | Method for preparing flour doughs and products made from such doughs using lipase Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions c... | 05/13/2008 |
| 7285631 | Human cDNAs and proteins and uses thereof The invention concerns GENSET polynucleotides and polypeptides. Such GENSET products may be used as reagents in forensic analyses, as chromosome markers, as tissue/cell/organelle-specific markers, in the production of expression vectors. In addition, they may be use... | 10/23/2007 |
| 7273736 | Method for preparing an enzyme containing granule The invention relates processes for producing enzyme containing granules having an enzyme containing core and a shell coating the core wherein the preparation of the core and application of the shell are independent and are physically separated by time and/or locati... | 09/25/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7238348 | Method of treatment of osteoporosis with compositions of red rice fermentation products Methods are disclosed for using red rice fermentation products for the treatment or prevention of osteoporosis and abnormal bone mass conditions. Particular Monascus strains yield fermentation products with the desired biological activities. ... | 07/03/2007 |
| 7229803 | Reaction of (di)amines in the presence of a lysine oxidase and of a reducing agent The invention relates to methods for reacting (di)amines as substrates in the presence of a lysine oxidase arid a reducing agent, resulting in alcohols, diols or cyclic secondary amines. In a particular embodiment, the invention is directed to methods of preparing c... | 06/12/2007 |
| 7205018 | Carbonated protein drink and method of making An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (p... | 04/17/2007 |
| 7169417 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/30/2007 |
| 7166313 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/23/2007 |
| 7152818 | Uses of white corn hybrids The present invention provides hybrid white corn that produces grain with novel compositional characteristics, such as, higher endosperm protein concentration and low levels of carotenoids. The compositional changes facilitate the use of an improved process for wet ... | 12/26/2006 |
| 7144713 | Method for precipitating nucleic acid with visible carrier A suitable carrier molecule useful in a nucleic acid precipitation method is modified by coupling a suitable visualizable indicator molecule to the carrier molecule. The conjugated carrier facilitates nucleic acid precipitation because the presence and location of n... | 12/05/2006 |
| 7138519 | Process for extraction of β-glucan from cereals and products obtained therefrom A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating various diseases or disorders. The process includes the steps of forming fl... | 11/21/2006 |
| 7125575 | Method of removing off-flavor from foods and deodorizer The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an o... | 10/24/2006 |
| 7108728 | Process for producing colorants The present invention provides a colorant for inkjet inks which is free from mechanical selectivity, high in light-durability, high in reliability and low in cost. By paying attention to the chemical properties of coloring matter substances and utilizing the ... | 09/19/2006 |
| 7101691 | Alcohol production using sonication A method comprising applying sonication to a grain-based liquid medium processing stream of a starch-to-alcohol production process with one or more transducers is provided. In one embodiment, the one or more transducers apply sonication to the grain-based liquid med... | 09/05/2006 |
| 7082226 | Image data reproduction method A duplicated part of identical images in an encoded image data master is judged to be selected. Image data to be reused is generated by adding a storage instruction to encoded image data of the duplicated part of the first identical image, and converting encoded ima... | 07/25/2006 |
| 7074441 | Method for the production of fermented whole grain barley with , and products thereof An improved method for the production of fermented food products, and in particular fermented cereal products of tempech-type using whole grain cereals as raw material, makes it possible to achieve a product of good microbial, nutritional and sensory quality. ... | 07/11/2006 |
| 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 |
| 7060432 | Methods for the detection, identification, and/or enumeration of yeast, particularly in wine This invention is related to novel probes, probe sets, methods and kits pertaining to the detection, identification and/or quantitation of yeasts and particularly Dekkera bruxellensis (a.k.a. Brettanomyces) an organism that spoils wine. Preferred probe... | 06/13/2006 |
| 7048955 | Soybean phosphopeptide calcium and method for producing thereof The present invention relates to soybean phosphopeptide calcium and method for producing thereof, wherein the soybean phosphopeptide calcium is produced by calcium-binding reaction of soybean phosphopeptides which are obtained from hydrolysis with hydrolase followed... | 05/23/2006 |
| 7045160 | for use in preparation of foodstuffs The preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA conten... | 05/16/2006 |
| 7037537 | Efficient process of obtaining high contents of bound-phenolic acid rich dietary fibre by activating in situ amylases through step-wise increase in temperature A fast, effective, and economical process of obtaining high contents of bound-phenolic acid rich dietary fibre from cereal malts in time duration ranging between 36–48 hours by step-wise increase in temperature by about 8–12° C. for every 10–14 hours of incub... | 05/02/2006 |
| 7033633 | Process of forming a refrigerated dough A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour. ... | 04/25/2006 |
| 7033628 | Method of preparing a food product A method for preparing a milk-based composition comprising a homopolysaccharide is provided whereby a mixture comprising milk and fermentable sugar is fermented with a homopolysaccharide-producing microorganism under anaerobic conditions, without regulating the pH, ... | 04/25/2006 |
| 7033626 | Production of edible products In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. ... | 04/25/2006 |
| 6967035 | Method of improving dough and bread quality A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a... | 11/22/2005 |
| 6962722 | High protein corn product production and use The present invention relates to the production of a highly digestible, high protein product (high protein distillers dried grains or high protein DDG) from corn endosperm, and more particularly to a method for the recovery of high protein DDG by using: (i) dehullin... | 11/08/2005 |
| 6935584 | Uses of white corn hybrids The present invention provides hybrid white corn that produces grain with novel compositional characteristics, such as, higher endosperm protein concentration and low levels of carotenoids. The compositional changes facilitate the use of an improved process for wet ... | 08/30/2005 |
| 6932991 | Levan-producing Lactobacillus strain and method of preparing human or pet food products using the same The present invention relates to an isolated and purified strain of the species Lactobacillus sanfranciscensis which produces levan. The present invention further relates to a method of producing the levan, and to a method of preparing various human or pet fo... | 08/23/2005 |
| 6926917 | Dry pet food with increased palatability and method of production An increased palatability dry pet food product is provided having residual α-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided. ... | 08/09/2005 |
| 6924366 | Recombinant hexose oxidase, a method of producing same and use of such enzyme A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care pro... | 08/02/2005 |
| 6923994 | Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The presen... | 08/02/2005 |
| 6893669 | Method of removing off-flavor from foods and deodorizer The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an o... | 05/17/2005 |
| 6852346 | Method for preparing flour doughs and products made from such doughs using lipase Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions c... | 02/08/2005 |
| 6803062 | Process for producing hydrolyzed protein A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium... | 10/12/2004 |
