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A self defense weapon formed as a memo pad and which is easily held by a person's fingers, therefore making it possible to provide protection from a mugger and also to quickly and easily write a record or a message without failure of missing or forgetting significant information under a stressful situation.
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| Number | Title | Issue Date |
| 7339136 | Bread impaling cooking utensil The present invention features a cooking utensil for creating an elongated cavity in a bread item, wherein a meat item may be inserted. The cooking utensil comprises a bread-impaling spike supported by and extending from a base member, wherein the bread-impaling spi... | 03/04/2008 |
| 7331776 | Food embossing stamper device An impression device for food items. More particularly, the present invention is a stamping device designed to create images upon a variety of foods for decoration and/or marketing purposes. The stamper device of the present invention has the general appearance of a... | 02/19/2008 |
| 7273738 | Family GH-61 polypeptides The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product. ... | 09/25/2007 |
| 7186429 | Food product marking apparatuses and methods A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supply... | 03/06/2007 |
| 7160568 | Method for making a triangularly-shaped, baked dough product Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally triangularly-shaped food doug... | 01/09/2007 |
| 7131626 | Mold for the making of a hand-holdable edible food product A mold having an upper end and a downwardly extending wall terminating in a lower end, and a continuous notch spanning across the wall extending upwardly from the lower end, with both an outside surface of the wall and an inside surface being of a coating which is n... | 11/07/2006 |
| 6863917 | Ready-to-use food product A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container caus... | 03/08/2005 |
| 6835397 | Controlled release encapsulated bioactive substances The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance compo... | 12/28/2004 |
| 6814993 | Method for producing just fresh-cooked food products and production system therefor A system and method for planning all of the operations in a kitchen on the basis of estimated sale data and actual sale outcome data (sale situation). The system and method provides workers with detailed instructions about each cooking operation, such as its startin... | 11/09/2004 |
| 6803067 | Method of preparing and using a scoopable dough product A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be... | 10/12/2004 |
| 6783782 | Grooved freezer-to-oven pizza crust A grooved, pre-proofed, freezer-to-oven pizza crust dough. The dough includes a top surface for a pizza filling, and a bottom surface opposing the top surface and contacting a pizza pan. The bottom surface of the dough defines a plurality of grooves which provide th... | 08/31/2004 |
| 6780453 | Dough baking device and method A cylindrical mandrel is provided having a hollow core and a flare at one end. The cylindrical tube otherwise has a substantially constant diameter. Dough, such as phyllo dough, is wrapped around an outer surface of the mandrel in multiple layers. The dough and mand... | 08/24/2004 |
| 6743452 | One-dish frozen dinner product having an integral bread ring and apparatus for shipping and preparing same A one-dish frozen dinner product having an integral bread ring is provided. A method for making a one-dish frozen dinner product having an integral bread ring is also provided. The one-dish frozen dinner product preferably includes a receptacle containing the one-di... | 06/01/2004 |
| 6660311 | Pre-proofed freezer-to-oven dough compositions, and methods Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether,... | 12/09/2003 |
| 6613373 | Enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the origi... | 09/02/2003 |
| 6551640 | Dough especially for baked goods and method for making The present invention comprises a food product such as a dough for baked goods such as for chocolate ship cookies. In addition to flour, sugar, salt and moisture, the dough essentially comprises a fat selected from a group consisting of one or more of a s... | 04/22/2003 |
| 6352733 | Enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the origi... | 03/05/2002 |
| 6346244 | Fungal protein disulfide isomerase The present invention relates to protein disulfide isomerases which are encoded by a nucleic acid sequence which hybridizes with (i) the DNA sequence of SEQ ID NO:1 or (ii) the DNA sequence of SEQ ID NO:2, under the following conditions: presoaking in 5×... | 02/12/2002 |
| 6284296 | Method of dough manufacture by monitoring and optimizing gluten protein linkages Improved dough-forming processes (and resultant doughs) are provided by measuring the tyrosine content of starting wheat flour and/or analyzing doughs during manufacture by periodically analyzing the doughs for tyrosine bond level. Preferably wheat flours... | 09/04/2001 |
| 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 |
| 6251452 | Apparatus and methods for making multiple, complexly patterned extrudates Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern formin... | 06/26/2001 |
| 6245374 | Flexible partially cooked food composition The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough compositio... | 06/12/2001 |
| 6242021 | Pretzel stick snack item A small, bite-sized snack food item is disclosed which combines a pretzel stick and a group of cereal rings annularly disposed on the stick, thereby combining the flavor of the pretzel with the flavor of the cereal in a bite-sized unit. The unit can be he... | 06/05/2001 |
| 6235329 | Composite ice-cream cone method A method of making a composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface, and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion and an... | 05/22/2001 |
| 6200620 | Method of using a mold to make heart-shaped cake or bread A mold has a pair of generally planar side walls having joined lower edges and extending upward from the lower edges at an acute angle to each other and a pair of generally triangular end walls crosswise to the side walls and forming therewith an elongate... | 03/13/2001 |
| 6165524 | Shelf stable batter article and method of preparation A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen ... | 12/26/2000 |
| 6143339 | Method for making a complexly patterned extrudate Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing... | 11/07/2000 |
| 6063427 | Method for producing a hypoallergenic wheat flour The present invention provides a method for producing a hypoallergenic wheat flour, which comprises mixing water or aqueous ethanol solution to wheat flour, and then mixing a protease having a high collagenase-like activity and being applicable to food pr... | 05/16/2000 |
| 6027753 | Wafer product and process of manufacture A crisp, approximately circular wafer product is provided whereby the two surfaces of the wafer each have a pattern formed by ridges, the first surface having a pattern comprising at least two grid patterns superimposed on each other, one grid being at an... | 02/22/2000 |
| 6013299 | Process for making enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the origi... | 01/11/2000 |
| 5997914 | Process for making bread The present invention relates to a process for making bread, specifically, a process which involves the storage of dough under freezing and then under refrigeration or the storage of dough under refrigeration and then under freezing, and further relates t... | 12/07/1999 |
| 5997921 | Taco shell blank A taco shell blank formed from a dough that includes a circular shell portion, a rectangular end barrier portion integrally formed along a section of the perimeter edge of the circular portion and a crease line formed between the shell portion and the bar... | 12/07/1999 |
| 5993871 | Stable, self-supporting taco shell An edible food container which is self supporting and stable in a generally upright position when placed on a rigid and substantially planar support surface. The edible food container includes a pair of spaced apart side walls and a base connecting the si... | 11/30/1999 |
| 5962055 | Preparation of edible food product cups containing a filling Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product st... | 10/05/1999 |
| 5919508 | Process for forming dough foodstuffs To facilitate baking a frozen dough product in an oven having a rack formed of aligned bars, the dough product is formed over an oven-safe paper sheet which has a plurality of die-cut holes. This sheet serves as a baking substrate and obviates the need fo... | 07/06/1999 |
| 5916611 | Edible food container and method for making edible product An edible food container has a hollow body having an interior wall and an exterior wall and having a generally flat bottom portion and an open top. The body has a concave curve side opposite to the convex side and has at least one elongated groove on the ... | 06/29/1999 |
| 5900265 | Apparatus and method for inserting a filling into a food product Apparatus and method for inserting fillings into foods such as bagels, donuts, other pastries and confectioneries. A base supports a movable platform onto which a restraining device are mounted for fixing a food to be filled in a fixed position. Coiled tu... | 05/04/1999 |
| 5897900 | Edible bun having a compartmented central recess An edible bun having a substantially elongated configuration. The bun has a base wall, a pair of integrally extending side walls and a pair of integrally extending end walls. The base walls, the side walls and the end walls define an open top food receivi... | 04/27/1999 |
| 5827557 | Method for making a complexly patterned extrudate Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing... | 10/27/1998 |
| 5820907 | Apparatus and a method for manufacturing baked molded products The invention relates to a baking mold for manufacturing moldings, comprising a lower baking section mounted on a lower arm and an upper baking section mounted on an upper arm, wherein the baking sections, in the closed condition of the baking mold and in... | 10/13/1998 |
