Did You Know...
...that Kleenex tissue was originally designed to be a gas mask filter? It was developed at the beginning of World War I to replace cotton, which was then in short supply as a surgical dressing.
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 |
| 7754262 | Method of producing mixed greens A method is provided for preparing mixed greens. Greens are immersed in an aqueous solution containing phosphoric acid, calcium chloride and a natural antibiotic, dewatered from their surfaces, cooked and mixed in predetermined amounts. Following the application of ... | 07/13/2010 |
| 7314645 | Process for preparing nutritious cooked rice in aseptic package A process for preparing nutritious cooked rice in an aseptic package, by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term preservation at room temperature. The process includes treating ginseng, jujube ... | 01/01/2008 |
| 7294619 | Lipid analogs for inhibiting the activity of hepatitis B antigen The invention relates to methods of treating viral infections, and in particular hepatitis B virus. The method comprises administering to a subject in need of such treatment an infection-controlling amount of a phospholipid or phospholipid derivative to inhibit the ... | 11/13/2007 |
| 7294620 | Lipid analogs for inhibiting HIV-1 activity The invention relates to methods of treating viral infections, and in particular hepatitis B virus. The method comprises administering to a subject in need of such treatment an infection-controlling amount of a phospholipid or phospholipid derivative to inhibit the ... | 11/13/2007 |
| 7294621 | Lipid analogs for combating tumors The invention relates to methods of treating viral infections, and in particular hepatitis B virus. The method comprises administering to a subject in need of such treatment an infection-controlling amount of a phospholipid or phospholipid derivative to inhibit the ... | 11/13/2007 |
| 7247330 | Method for controlling microbial contamination of a vacuum-sealed food product Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. ... | 07/24/2007 |
| 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 |
| 6948423 | Apparatus for producing confectionery Disclosed is an apparatus for producing confectionery. In the apparatus for producing confectionery, a material injection unit for supplying materials into a confectionary mold includes a hopper, an injector, a hose, and a piston actuator, which are detachably conne... | 09/27/2005 |
| 6596331 | Methods of producing long-life fresh pasta products A method for producing fresh pasta products having reduced sourness comprising the steps of: (i) preparing dough by mixing raw materials with water, (ii) preparing pasta threads by extruding the dough; (iii) gelatinizing the pasta threads by sting and/or boiling th... | 07/22/2003 |
| 6379730 | Method for the prevention of struvite in fish The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic ... | 04/30/2002 |
| 6153241 | Method and a package for extending the shelf life of a food A method of achieving extended shelf life for a food includes enclosing the food in a discrete container of flexible or foldably formable material, wherein the shape of the container includes predefined crease lines for enabling the formation of the conta... | 11/28/2000 |
| 6136355 | Process for producing as-packaged instant cooking pastas and noodles Dry pastas or noodles are heated with either wet or dry heat to convert their surface layer portion to the -starch form and, if the heating is done by wet heat, the moisture in the surface of the pasta or noodle strings is removed and, thereafter, ... | 10/24/2000 |
| 6060088 | Preparing a packaged edible baked product A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods without spoiling or becoming inedible. The method includes s... | 05/09/2000 |
| 6004601 | High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least ab... | 12/21/1999 |
| 6001405 | Preparation of shelf-stable filled pastas A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sh... | 12/14/1999 |
| 5916620 | Shelf stable moist pasta A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, parti... | 06/29/1999 |
| 5817356 | Preparation of pastas According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product which includes the steps of mixing pasta ingredients with an encapsulated, hot water soluble/cold wa... | 10/06/1998 |
| 5695801 | Method of making shelf stable moist pasta A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, parti... | 12/09/1997 |
| 5645879 | Firmness in processed vegetables and fruits Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125° F. to 160° F. and preferably from about 140° F.... | 07/08/1997 |
| 5607712 | Processing of vegetables which are frozen before canning and sterilizing The improved firmness obtained in frozen vegetables by a two-step blanch prior to freezing consisting essentially of a lower temperature blanch to activate pectin methyl esterase in the vegetable to increase firmness followed by a higher temperature blanc... | 03/04/1997 |
| 5599572 | Firmness in processed vegetables Firmness of processed canned vegetables has been markedly improved by subjecting the vegetable to a low temperature blanching step at a temperature in the range of 125° F. to 160° F. and preferably from about 140° F. to 155° F. prior to conventio... | 02/04/1997 |
| 5599573 | Preparation of acidified pastas An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gel... | 02/04/1997 |
| 5573801 | Surface treatment of foodstuffs with antimicrobial compositions An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a fo... | 11/12/1996 |
| 5573797 | Film and method for surface treatment of foodstuffs with antimicrobial compositions An antimicrobial composition comprising a Streptococcus-derived or Pediococcus-derived bacteriocin or synthetic equivalent antibacterial agent in combination with a chelating agent. Such composition may be used in conjunction with a foodstuff or with a fo... | 11/12/1996 |
| 5562938 | Cooked and packaged starchy foodstuffs Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are shelf-stable for peri... | 10/08/1996 |
| 5520940 | Bag for curing food The present invention concerns a bag for curing food, said bag being made from a heat-resistant, foldable material. Conventionally, simultaneous flavoring and curing of food is awkward. The interior of the bag (1) according to the invention contains mater... | 05/28/1996 |
| 5332587 | Acid stabilized pasta Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.... | 07/26/1994 |
| 5200219 | Method of preparing green beans and the resulting product Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at a temperature and for a time sufficient to cool the interi... | 04/06/1993 |
| 4971821 | Method of thermally processing seafood and package having the seafood therein Thermally processing seafood, e.g., shrimp, sardines, or salmon, in the presence of a mixture of an acid and its lactones, preferably a mixture of an aldonic acid and its lactones whereby, without need for salt, the texture and flavor of the seafood are m... | 11/20/1990 |
| 4931299 | Process for preparing salted-and-dried fish for eating A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the re-hydrated fish is centrifuged until almost dry. The almost-dry fi... | 06/05/1990 |
| 4888191 | Method for delaying Clostridium botulinum growth in fish and poultry This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.... | 12/19/1989 |
| 4879127 | Method of preserving produce for further processing A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous storage solution, wherein the solutes content of the stor... | 11/07/1989 |
| 4840805 | Process for preparing sterilized packaged fish and product thereof The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to a... | 06/20/1989 |
| 4789553 | Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which mak... | 12/06/1988 |
| 4741911 | Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which mak... | 05/03/1988 |
| 4734291 | Process for preparing shelf stable al dente cooked pasta An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in a container with measured amounts of water sufficient to c... | 03/29/1988 |
| 4597976 | Process for producing shelf stable pasta containing product Pasta containing products are formulated and produced under conditions which enable the product, when packed in sealed containers, to be thermally processed under conditions which render the product commercially sterile, but do not adversely affect the te... | 07/01/1986 |
| 4539212 | Sterilization and stabilization process for meat analog products Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1) adjusting the pH to below about 4.6; (2) maintaining organic ac... | 09/03/1985 |
| 4478860 | Process for improving the organoleptic properties of canned green vegetables A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to between about 25 to about 75 milliequivalents of hydroxyl ... | 10/23/1984 |
| 4456625 | Storage stable, ready-to-eat baked goods Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of a... | 06/26/1984 |
