Did You Know...
...that the first rickshaw was invented in 1869 by an American Baptist minister, the Rev. E. Jonathan Scobie, to transport his invalid wife around the streets of Yokohama?
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 |
| 8039032 | Method for processing ovulated eggs of aquatic animals into delicacy foods A method for processing ovulated eggs of an aquatic animal into delicacy foods. Ovulated eggs are harvested without harmful intervention of the aquatic animal. The harvested ovulated eggs are exogenously treated in an aqueous solution by adding at least one signal t... | 10/18/2011 |
| 7754261 | Food containment cooking device A multi-purpose device for holding food items for cooking, storage and other purposes is disclosed. One use of the device is for the poaching of one or more eggs. The device is formed and dimensioned to float in boiling water without tipping over and spilling an egg... | 07/13/2010 |
| 7285302 | Device and method for the thermal treatment of unshelled eggs The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upr... | 10/23/2007 |
| 7166314 | Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods i... | 01/23/2007 |
| 7041327 | Carbon dioxide as an aid in pasteurization The present invention provides processes to inhibit or reduce the growth of bacteria and other pathogens in a liquid by adding carbon dioxide (CO2) to the liquid, and thermally inactivating the bacteria and other pathogens in the liquid, wherein the added... | 05/09/2006 |
| 6974599 | Method of controlling salmonella in shell eggs The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize the shell ... | 12/13/2005 |
| 6692784 | Pasteurized eggs There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath un... | 02/17/2004 |
| 6632464 | Method for production of pasteurized in-shell chicken eggs A method of pasteurizing in-shell chicken eggs by heating eggs until a central portion of the yolks of the eggs is at a temperature between 128° F. to 138.5° F. That temperature is maintained and controlled for times within parameter line A and paramete... | 10/14/2003 |
| 6528101 | Process for heat treating food product Proteinaceous food product is heated by spraying the product with a liquid and maintaining the liquid at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.... | 03/04/2003 |
| 6455094 | Treatment of food products using humidity controlled air The present invention provides the discovery that efficient heating of shell eggs can be achieved using convection currents of humidity controlled air. The humidity controlled air heating process described herein provides an efficient and attractive means... | 09/24/2002 |
| 6303176 | Method of controlling salmonella in shell eggs The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize... | 10/16/2001 |
| 6224929 | Comestible cleaning process A new and improved cleaning method and apparatus facilitates a more thorough cleaning of delicate comestibles such as eggs. The process includes using an open frame basket composed of thermoplastic or thermoset material to help prevent damage to the comes... | 05/01/2001 |
| 6162478 | Method and device for preparing chicken eggs The invention relates to a process for preparation of hen's eggs during which the eggs are put into a cooking chamber of an egg-cooking container (2) closeable by a cover (8), which chamber contains a liquid heat-supplying medium, preferably water. The pr... | 12/19/2000 |
| 6113961 | Apparatus and methods for pasteurizing in-shell eggs An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath, heat exchangers, a means for vertically perturbating the... | 09/05/2000 |
| 6110514 | Egg decorating kit with egg holding ring A method for positioning an egg in preparation for decorative dying and painting of the egg exterior includes providing annular disk having circular inner and outer peripheries with circular cross-section beads extending circumferentially continuously aro... | 08/29/2000 |
| 6004603 | Method of controlling Salmonella in shell eggs The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment sufficient to pasteurize... | 12/21/1999 |
| 5939118 | Method for processing poultry shell eggs Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.... | 08/17/1999 |
| 5916617 | Process for heat treating food product Proteinaceous food product is heated by immersing the product in a liquid bath and maintaining the bath at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.... | 06/29/1999 |
| 5756139 | Egg washing and disinfection process A process for the washing and/or disinfection of eggs is provided. The process comprises contacting the eggs with a nonionic surfactant, an amphoteric surfactant and an aqueous solution of a peracid. The surfactants and peracid solution may be combined, o... | 05/26/1998 |
| 5743404 | Coated container A container is presented having a hollow substrate with a coating covering at least a portion of the substrate. The coating includes a mixture of a base material and an adhesive where the base material is absorbent with respect to nontoxic dyes such as fo... | 04/28/1998 |
| 5700504 | Method for maintaining interior quality of irradiated shell eggs A method for reducing irradiation-induced changes in shell eggs and shell-less intact packaged eggs undergoing irradiation sufficient to cause a three-log reduction in Salmonella sp. The method utilizes pre-radiation heat treatment.... | 12/23/1997 |
| 5694836 | Modular loose egg cooling, storage and transport system and method A modular loose egg cooling, storage, and transport system for use in the egg industry to safely transport eggs and to facilitate rapid cooling of eggs to be stored. The modular egg system includes first and second vertical members adapted to mate with ea... | 12/09/1997 |
| 5589211 | Methods for processing poultry shell eggs Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.... | 12/31/1996 |
| 5431939 | Hyperpasteurization of food Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the population of indi... | 07/11/1995 |
| 5340596 | Method for preserving the degree of freshness of eggs A method for preserving the degree of freshness of poultry shell eggs is disclosed which comprises spraying the surface of a shell egg with an effective amount of a composition comprising a triglyceride of saturated fatty acids (I) of the following genera... | 08/23/1994 |
| 5283072 | Modified and simulated liquid poultry egg products and methods of making the same A blended yolk composition is disclosed comprised of a fat, an emulsifier and an aqueous component, at least one of the fat and the aqueous component containing a chicken-type flavoring. The yolk composition can be used in baking or combined with egg whit... | 02/01/1994 |
| 5053238 | Method for shell removal from hard boiled eggs A novel method for shell removal from hard-boiled eggs using chemical methods or, in alternative, a combination of chemical with mechanical methods. The acid or alkali is used to soften the egg shell prior to mechanical peeling or to dissolve the shell co... | 10/01/1991 |
| 4693205 | Egg decorating kit The structure for decorating eggs which includes a master package and material for the decorating process. Decorating material is provided in a fluid form and is dripped onto the egg while the egg is being held in a position to allow the decorating materi... | 09/15/1987 |
| 4369189 | Novel unsymmetrical formamidine-sulfenylated carbamate compounds Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity.... | 01/18/1983 |
| 4173831 | Egg drying apparatus An egg drying apparatus is disclosed incorporating an improved laminar air flow for more effectively drying eggs. The orifices for discharging and directing air towards the eggs to be dried have a coefficient of discharge of at least about 0.8. The orific... | 11/13/1979 |
| 4082856 | Process and apparatus for shelling eggs Hard cooked eggs are fed through a hopper to a conveyor section which has an oscillating and vibratory feed at a frequency and energy level which progressively fractures and shatters the shell of the eggs passing therethrough. The eggs are passed through ... | 04/04/1978 |
| 3997674 | Preservation of agricultural products A composition comprising a dispersion prepared by dispersing in an aqueous solution of a water-soluble high polymer, such as polysaccharides, a hydrophobic substance selected from the group consisting of hydrophobic solids and hydrophobic and non-volatile... | 12/14/1976 |
