Bizarre Patents
Mouse device with a built-in printer
A mouse device for use as an input device of a computer is provided that includes a housing in which recording paper is loadable, and a printer unit provided within the housing for printing on the recording paper print information received from the computer.
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| Number | Title | Issue Date |
| 8017166 | Method of producing stackable low-fat snack chips Stackable, farinaceous based low-fat snack chips are produced from a thin chain link strip of dough blanks by baking the strip in an oven with the strip blanks supported and carried by a lower mold assembly. Alternatively, the strip may be partially baked and then f... | 09/13/2011 |
| 7585531 | Method for production of rolled dough food piece A method for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice... | 09/08/2009 |
| 7438942 | Hard sugar coating method The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted ... | 10/21/2008 |
| 7037546 | Method for maintaining designed functional shape An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and ... | 05/02/2006 |
| 7033626 | Production of edible products In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. ... | 04/25/2006 |
| 7029715 | Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights A method for automatically forming dough-based products, such as doughnuts involves pressurizing a tank containing dough. The dough is extruded to form a flight of dough-based products. The weight of the flight of dough-based products is measured. The weight data is... | 04/18/2006 |
| 6964562 | Extruder die and cutter assembly for extruding filled food pieces A die and cutter assembly for an extruder includes an elongated extrusion member having a first, open end and a second, closed end. The first, open end is attachable in fluid communication with a first manifold of the extruder, and the second, closed end is formed b... | 11/15/2005 |
| 6911223 | Beverages having L-ascorbic acid with stability of color and clarity An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a d... | 06/28/2005 |
| 6893673 | Method for controlling snack product blistering through the use of solid lipid particles An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when... | 05/17/2005 |
| 6869633 | Automated food frying device and method An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispens... | 03/22/2005 |
| 6838108 | Production process of a new appetizer and product obtained A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between ... | 01/04/2005 |
| 6830767 | Method for constrain-frying snack pieces having intact surface features Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the sn... | 12/14/2004 |
| 6827958 | Toaster pastry A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough... | 12/07/2004 |
| 6746702 | Method of preparing a snack product from a cooked cereal dough Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack products include a steeping step of cut grain particles having a parti... | 06/08/2004 |
| 6689408 | Method for deep-frying products to be deep-fried and device for carrying out this method The invention relates to a method and a device for deep-frying products to be deep-fried with hot fat. Fat that is conveyed in a circuit by a pump is heated, brought into contact with the product to be deep-fried and filtered. The quantity of fat circulat... | 02/10/2004 |
| 6630190 | Tostada forming and cooking Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the... | 10/07/2003 |
| 6610344 | Process for making a shaped snack chip The process for making a shaped snack chip uses various components to form a chip having depth such as a bowl-shaped tortilla chip. The chips are formed by sheeting into an initial flat shape. The chips are then passed along for shaping by a mold and plun... | 08/26/2003 |
| 6572910 | Process for making tortilla chips with controlled surface bubbling Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Prefera... | 06/03/2003 |
| 6558730 | Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or mixtures thereof, and (3) water are disclosed. The doughs a... | 05/06/2003 |
| 6521281 | Dough compositions made with dehydrated potato flanules Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, co... | 02/18/2003 |
| 6511689 | Methods and systems for automatically extruding and cutting dough-based products having pre-selected weights A method for automatically forming dough-based products, such as doughnuts involves pressurizing a tank containing dough. The dough is extruded to form a flight of dough-based products. The weight of the flight of dough-based products is measured. The wei... | 01/28/2003 |
| 6497910 | Oil absorption retarder An oil absorption retarder containing alginic ester and fried foods produced by using the oil absorption retarder. The oil absorption retarder of this invention can efficiently retard oil absorption during frying, which results in providing fried foods wi... | 12/24/2002 |
| 6436459 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fa... | 08/20/2002 |
| 6432465 | Dough compositions used to prepare reduced and low-calorie snacks Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by inc... | 08/13/2002 |
| 6395323 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a f... | 05/28/2002 |
| 6320028 | Soy isoflavone concentrate process and product A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles... | 11/20/2001 |
| 6277421 | Food product comprising masa flavored flour A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially dry composition comprising farinaceous component, alkalin... | 08/21/2001 |
| 6255337 | Anti-first-pass effect compounds and citrus extract First-pass effective substances derived from citrus.... | 07/03/2001 |
| 6245378 | Nutritional supplement for facilitating skeletal muscle adaptation to strenuous exercise and counteracting defatigation in asthenic individuals A nutritional supplement for facilitating the adaptation of skeletal muscle in individuals udergoing programs of strenuous exercise and counteracting defatigation and weariness in asthenic individuals is disclosed, which comprises a combination of L-camit... | 06/12/2001 |
| 6235333 | Process for preparing potato-based, fried snacks Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during p... | 05/22/2001 |
| 6228414 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsi... | 05/08/2001 |
| 6177116 | Potato-based dough composition and chips made therefrom Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during p... | 01/23/2001 |
| 6129939 | Method for making bowl-shaped snack food products A method for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are... | 10/10/2000 |
| 6117466 | Formed chips and method of production thereof Using a dough prepared by using a material containing at least 50% by weight ratio as dried of a preliminarily gelatinized starch material, a sheet in a predetermined configuration wherein grooves which reach the edge of the sheet are formed on at least o... | 09/12/2000 |
| 6083545 | Ravioli seam sealer An improved apparatus and method for sealing the seams of ravioli in commercial production. The improvement includes applying dry steam to the top surface of the bottom layer of pasta dough and to the bottom surface of the top layer of pasta dough before ... | 07/04/2000 |
| 6054166 | Process of making extrusion cooked snack product Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by la... | 04/25/2000 |
| 5997935 | Crisp fried in grapeseed oil A fried crisp which includes a fried mixture of an edible product, such as, soy product, corn, potato or a mixture thereof, and an oil consisting essentially of grapeseed oil.... | 12/07/1999 |
| 5955131 | Method of sandwiching soft and smooth fluid food as a flat shape with uniform thickness A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shap... | 09/21/1999 |
| 5935631 | Reduced calorie fried snacks having a cooling sensation when placed in the mouth Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92... | 08/10/1999 |
| 5928701 | Process for making fat-free corn chips The present invention relates to a process for making digestible fat free corn chips. The process for preparing the fat-free corn chips comprises: a. preparing raw corn chip pieces from a dough comprising a mixture of corn masa and a fat free filler selected f... | 07/27/1999 |
