Bizarre Patents
User-operated amusement apparatus for kicking the user's buttocks
An apparatus including a user-operated and controlled apparatus for self-infliction of repetitive blows to the user's buttocks by a plurality of elongated arms bearing flexible extensions that rotate under the user's control.
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| Number | Title | Issue Date |
| 7820217 | Conditioning agent for fry food The present invention relates to a quality improver for a deep-fried food, characterized in that the quality improver comprises a polysaccharide powder having an average particle size of 20 μm or less; a frying powder and a frying food comprising the quality improv... | 10/26/2010 |
| 7179497 | Coated pelletized shortening A process and device is provided for coating a formed rod or pellet of shortening with a layer of shortening having a higher melting point to prevent agglomeration of the shortening pellets during storage and transportation. ... | 02/20/2007 |
| 7078067 | Roasted and oleoresin flavored nut formulation and a process thereof The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of prep... | 07/18/2006 |
| 7022360 | Method of producing a frozen marinated reconstituted meat product An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezin... | 04/04/2006 |
| 6932996 | Coated flaked fats An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method w... | 08/23/2005 |
| 6908635 | Flat plate flaking device An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier. ... | 06/21/2005 |
| 6903841 | Decorating system for edible items A system for creating a decorative edible item from a selected image. The system includes at least one image source, such as a scanner and/or a library of stored images, a controller unit and a printer. An edible media is inserted into the printer. The user then sel... | 06/07/2005 |
| 6821537 | Process for preparing a hand-held snack item, and a product thereof A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a ... | 11/23/2004 |
| 6780449 | Process for preparing vacuum tumbled food products Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an aqueous starch solution. Optionally, the processes may further comprise f... | 08/24/2004 |
| 6716463 | Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coa... | 04/06/2004 |
| 6663904 | Shelf-stable soft pretzel A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically ... | 12/16/2003 |
| 6649202 | Flat plate flaking device An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.... | 11/18/2003 |
| 6627240 | Method for marinating meat Methods and devices are presented for the continuous, in-line marinating, flavoring, and freeze-processing meat. The methods involve injecting meat with a first set of ingredients, coating the meat with a second set of ingredients, spraying meat with a th... | 09/30/2003 |
| 6495179 | Appearance modified aerated confection and method of preparation Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 9... | 12/17/2002 |
| 6444244 | Method for making a shelf-stable soft pretzel A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage hurdle strategies, resulting in a uniformly browned, topically ... | 09/03/2002 |
| 6303163 | Process for preparing a hand-held snack item, and a product thereof A method for preparing a hand-held snack item, said method comprising: (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edib... | 10/16/2001 |
| 6261613 | Refrigerated and shelf-stable bakery dough products The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature ... | 07/17/2001 |
| 6261614 | Frozen food product In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion after which the product is frozen. Preferably oil is applied ... | 07/17/2001 |
| 6117463 | Process for preparing battered foods The present invention provides a commercial process for preparing battered foods. The process produces a fully cooked food product coated with par-fry batter and includes the steps of: providing a quantity of raw food product; providing a conveying means ... | 09/12/2000 |
| 6093426 | Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming ... | 07/25/2000 |
| 5827562 | Sweetener salts The process of the present invention is conducted in a liquid medium and concerns the preparation of a sweetening salt as the reaction product from two sweetener components in which one component is a sweetener derived from aspartic acid and the other is ... | 10/27/1998 |
| 5753286 | Coated food and method of coating A food having an oil absorption and moisture transmission retarding, clear, crunchy coating and process for preparing is provided. The coating includes a predust adhered to the food and has at least about 50% of a starch and from about 0.1% to 5% of an at... | 05/19/1998 |
| 5549918 | Monolayer curl-salting process and apparatus A water spray process for providing moisture to chip-type food products to cause them to curl when dried. The amount of curling is directly related to the amount of moisture applied to the top surface of the chips. Following the water spray addition, the ... | 08/27/1996 |
| 5478593 | Process of sugarless hard coating and products obtained therefrom The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process consists essentially of the application of a syrup containing... | 12/26/1995 |
| 5478583 | Process for producing a coated food product A process for manufacturing a food product having a thick and irregular coating comprising: (a) coating the food product with a batter; and (b) coating the food product with agglomerated powder; such that the ratio of batter to agglomerated powder is 2.5:1 to ... | 12/26/1995 |
| 5436015 | Process for preparing non-browning, enrobed pasta The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta with an edible coating material to form a coated pasta; (c) a... | 07/25/1995 |
| 5431938 | Processing smaller shrimp to simulate larger frozen shrimp A composite seafood product is made by assembling smaller butterflied shrimp into composites of two to four shrimp, all but/one of which are tailless, resembling in appearance a single large butterflied shrimp. The shrimp composites are dusted and frozen ... | 07/11/1995 |
| 5431937 | Process for preparing oven-roasted food Fresh chicken quarters are needle injected with a marinade including juiciness and browning reaction-facilitators and smoke flavoring. The marinated quarters are dipped into an aqueous suspension of seasonings and spices, then baked in a convection oven a... | 07/11/1995 |
| 5391383 | Edible spray oil Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated... | 02/21/1995 |
| 5266340 | Process for preparing batter-coated, chilled food products The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10° to 38° F. and activ... | 11/30/1993 |
| 5266339 | Process for preparing batter-coated, heated food products A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the present invention are applied after the chicken has been cooked ... | 11/30/1993 |
| 5262185 | Chicken frying process Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated ch... | 11/16/1993 |
| 5258187 | Food coatingstuff Food coatingstuff comprising rice starch and food products obtained by coating or dusting with rice starch. Inorganic food additives like titanium dioxide, calcium carbonate, etc. are not necessary by use of the coatingstuff containing rice starch.... | 11/02/1993 |
| 5232721 | Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises coating said foodstuffs with natural edible harmless barrier... | 08/03/1993 |
| 5149562 | Product and process of coating nuts with edible protein This invention relates to a process for preparing oil roasted nuts. The process comprises roasting nuts, applying at least one uniform coating of an edible protein to the roasted nuts, and applying a coating of a seasoning mix to the coated nuts. The inve... | 09/22/1992 |
| 5114726 | Process for preparing aspartame coated organic acid A coated consumable product and process for manufacturing such a product are disclosed. The product comprises aspartame and citric acid or malic acid made by use of a process which produces a substantially pure, dust-free, free-flowing, easily dissolvable... | 05/19/1992 |
| 4940591 | Microwavable stuffing mix A dry instant stuffing mix, suitable for quick preparation using a microwave oven, contains uncoated, coarse bread crumbs (plus No. 2.5 Tyler Screen), uncoated, fine bread crumbs (minus No. 14 U.S. Standard Sieve) and an intermediate or medium fraction wh... | 07/10/1990 |
| 4917912 | Method of making a low fat food item having the taste and flavor of a fried food product A method of making a low fat food item having the taste and flavor of a fried food product is disclosed. The food item is first wetted and then coated with a breading mixture. After spraying the food item with a mist of water until the breading compositio... | 04/17/1990 |
| 4910031 | Topped savory snack foods Improved savory snack food items include a nonsweet, sugar-based binder composition which adheres one or more toppings to a base portion of the snack. The binder does not undesirably alter the taste of snack food items and substantially reduces separation... | 03/20/1990 |
| 4877626 | Method for coloring meat A method for coloring raw meat wherein the raw meat muscle surface or meat skin is coated with a coloring solution. The coloring solution contains liquid smoke and caramel. The colored meat is then packaged and cooked.... | 10/31/1989 |
