Celebrity Inventors
Comic actor Danny Kaye received patent D166,807 for the co-design of "Blowout Toy or the Like". It's similar to one of those toys that unravels when you blow into at a birthday party except Kaye's has three blowouts going in different directions, not just one.
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| Number | Title | Issue Date |
| 7326294 | Preparation of small crystals Small crystals are made by mixing a solution of a desired substance with an anti-solvent in a fluidic vortex mixer in which the residence time is less than 1s, for example 10 ms. The liquid within the fluidic vortex mixer (12) is subjected to high intensity u... | 02/05/2008 |
| 7244171 | Device and method for producing sausages A device for producing sausages having at least two coextrusion heads for co-extruding strands of sausage meat which are encased with a casing material, a joint supply is provided for the sausage meat and/or a joint supply is provided for the casing material, each b... | 07/17/2007 |
| 7235306 | Flavor barrier A heat sealable barrier layer for food and beverage cartons is provided, the barrier layer including an additive material which reduces the amount of essential oil scalping from citrus products. Additionally, a carton coating layer and process is provided for reduci... | 06/26/2007 |
| 7226631 | Method and apparatus for consumable powder reconstitution and frothing A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Fur... | 06/05/2007 |
| 7168849 | Agitation apparatus and method for dry solids addition to fluid An agitation system for producing a slurry, mixture, or solution from addition of dry solids to a liquid is provided. A first tank has a first longitudinal axis, a static liquid level, a dynamic liquid level, and a holdup. A solid inlet is configured to feed dry sol... | 01/30/2007 |
| 7087258 | Roasting of ground seeds for alimentary use A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% a... | 08/08/2006 |
| 7021513 | Staple forming arrangement in a stapler Staple forming arrangement (11) forming part of a stapler (1) in which a workpiece (6), primarily a sheaf of papers, is stapled together. The arrangement includes a bending punch (15), which is driven by a drive mechanism (12,13) a... | 04/04/2006 |
| 6916499 | Method of forming a light butter A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate includ... | 07/12/2005 |
| 6904840 | Brewer apparatus with improved tray assembly A brewer apparatus includes a tray assembly for positioning and securing a pod enclosing a beverage component below the brew head of the apparatus. The tray assembly is generally constructed so as to allow selective movement of the tray assembly between a first posi... | 06/14/2005 |
| 6844018 | Method for mixing meat products to produce a pH adjusted meat product An intermediate combination is formed and then mixed to produce a final mixed product. The intermediate combination includes a first meat product preferably having a first pH and a second meat product preferably having a different pH. The first meat product in the i... | 01/18/2005 |
| 6756069 | System and method for dispensing a liquid beverage concentrate The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through... | 06/29/2004 |
| 6497911 | Process for the preparation of a water soluble coffee or tea product from a non-rewetted particulate material obtained from an extract by drying A moist non-rewetted particulate material obtained from an extract of e.g. coffee by drying, is subjected to a heat treatment being carried out without affecting the moisture content of the particulate material at a combination of temperature and time bei... | 12/24/2002 |
| 6329006 | One-site fruit processing and packaging facility A one-site fruit processing and packaging facility and method of processing, packaging, and shipping blended fruit juices and fruit juice concentrates. A single extended enclosure is provided within which the facility equipment and associated functions ar... | 12/11/2001 |
| 6319537 | Stable coffee concentrate system A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concen... | 11/20/2001 |
| 6228409 | Method of producing consumer milk with a defined fat content in packages Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produce... | 05/08/2001 |
| 5993876 | Process for enzymatic inactivation subsequent to the extraction of puree from food products The invention falls within the sector of processes and plants for the processing of food products, in particular fruit. The process envisages enzymatic inactivation of puree by means of heating in a recirculation circuit kept full of puree. The plant comp... | 11/30/1999 |
| 5955132 | Method for adding flavor materials to beverages A method of adding flavor essences, aromas, and concentrates to beverages. These essences aromas, and concentrates, or any other flavors or flavor mixtures are added to the beverage after it has been filled to volume in a container and just prior to the f... | 09/21/1999 |
| 5904950 | Method for continuously producing bean curd with garnish wrapped therein This invention relates to a method and an apparatus of continuously producing a bean curd. A first soybean supply nozzle (21) is positioned on a belt conveyor (10) to supply soymilk up to a half of the thickness of the bean curd to be produced. A hopper u... | 05/18/1999 |
| 5885640 | Method and apparatus for introducing aroma into food package and food package containing said aroma The present invention relates to a package which contains a food product and an aromatized headspace. The headspace includes an aromatised food-acceptable inert gas and food-acceptable protective gas. The invention also relates to a process and an apparat... | 03/23/1999 |
| 5855947 | Aromatization of beverage powders A process for incorporating an aroma-containing substrate into a beverage powder. The beverage powder is transported in the form of a moving bed and caused to fall in an annular curtain into a filler for filling the beverage powder into containers. As the... | 01/05/1999 |
| 5783246 | Preparation of coffee products with improved particle packing characteristics Included is the preparation of particulate coffee products with improved particle packing characteristics. Fine coffee particles having particle diameters of less than about 600 micrometers are compacted to a bulk density of from about 0.40 to about 0.70 ... | 07/21/1998 |
| 5750178 | Method of making coffee particles containing aroma A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to about 85° C. to about 130° C. to form a molten mass. Aro... | 05/12/1998 |
| 5721005 | Fast roasted coffee providing increased brew strength and darker cup color with desirable brew acidity Roast and ground or flaked coffee products which provide more brew strength and cup color at lower levels of brews solids. These coffee products contain darker fasted roasted coffee that is predominantly high acidity-type coffee that provide, when brewed ... | 02/24/1998 |
| 5612079 | Preparation of cold-water-soluble instant tea An instant tea soluble in cold water is prepared by extracting a mixture of green tea leaves and black tea leaves with hot water, wherein the leaves of the mixture are, by weight, in ratio of green leaves to black leaves of from 4:1 to 2:1, under a pressu... | 03/18/1997 |
| 5520934 | Process for manufacture of large blocks of pasta filata cheese A method is disclosed for manufacturing a block of pasta filata cheese of desired size and configuration, e.g., a 680-pound block, from finished pieces of pasta filata of typical size which may be about five pounds each. The method includes milling the fi... | 05/28/1996 |
| 5474792 | Gasified coffee product and process A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the... | 12/12/1995 |
| 5455057 | Preparation of a soluble coffee granulate product A soluble coffee product which has the appearance of roast and ground coffee particles. The product is produced by a process in which a coffee extract is frozen, comminuted into particles, freeze-dried, and darkened. During the process, the particles are ... | 10/03/1995 |
| 5372831 | Treatment of coffee oil Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a ... | 12/13/1994 |
| 5342638 | Process for transferring coffee aromas to an oil Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower portion for containing an oil bath and an upper portion for cont... | 08/30/1994 |
| 5328708 | Roast ground coffee with defatted spent coffee grounds Lipids are removed from spent coffee grounds using certain lipophilic solvents or series of solvents. The resulting defatted spent coffee grounds contain less than about 2% lipids. The defatted spent coffee grounds act as an adsorbent for bitter coffee fl... | 07/12/1994 |
| 5322703 | High-yield roasted coffee with balanced flavor Green coffee beans are dried prior to roasting to a moisture content of from 0.5 to 7%. The drying is conducted at from 70° to 325° F. (21° to 163° C.) for from 1 minute to 24 hours. The dried green beans are fast roasted to a Hunter L-color of from 1... | 06/21/1994 |
| 5242700 | Treatment of extracts obtained by split extraction of coffee Roast and ground coffee is extracted by a split extraction process to obtain an extract from an atmospheric stage and an extract from a pressure stage. The extract produced by the atmospheric stage is evaporatively concentrated to a dry matter content of ... | 09/07/1993 |
| 5229153 | Process for flavoring a soluble coffee powder Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost mixture, and then the mixture is melted to obtain an oil phase an... | 07/20/1993 |
| 5227188 | Flowable compact coffee Roasted coffee granules are admixed with roasted coffee non-granules in critical weight ratios. The smaller coffee non-granules include flaked coffee, flaked coffee fines, ground coffee fines, and coffee agglomerates. The larger coffee granules include ro... | 07/13/1993 |
| 5204136 | Process for extracting coffee A process for preparing an extract from ground, roasted coffee is described. A primary extract is prepared by exhaustive primary extraction with water or an aqueous solution in one or more extraction cells including one cell to which extraction liquid is ... | 04/20/1993 |
| 5198259 | Concentrated tea extract The present invention relates to a process for the preparation of a concentrated tea extract comprising the steps of: (a) extracting tea-leaves with water having a temperature between 15° and 50° C. and separating the first extract from the tea-leaves; ... | 03/30/1993 |
| 5171598 | Process for bringing about enzyme-deactivation in produce The invention relates to a technological process for deactivating enzymes in fruit and vegetables, and to plant used therefor--tomato being the example adopted. The process basically speaking is one of feeding-in whole tomatoes under vacuum, chopping or m... | 12/15/1992 |
| 5145704 | Method of preparing an emulsion spread using a wet gelatine retentate A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.... | 09/08/1992 |
| 5079026 | Oil or colloidal containing gasified coffee product and process A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids and 0.1 to 10% coffee oil, or equivalent, heating the mixture, injecting a gas into the mixture and mixi... | 01/07/1992 |
| 5043177 | Aromatics recovery and transfer A liquid absorbent is contacted with and atomized by an aromatics-laden gas resulting in transfer of the aromatics from the gas to the absorbent. The gas and aromatics-laden absorbent are then separated, and the aromatics-laden absorbent is collected. The... | 08/27/1991 |
