Bizarre Patents
A small umbrella which may be removably attached to a beverage container in order to shade the beverage container from the direct rays of the sun.
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 |
| 7407678 | Method for enzymatic treatment of a vegetable composition A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing comp... | 08/05/2008 |
| 7390874 | Peptide, method of production thereof, and pharmaceutical composition containing the same A biologically active peptide having the amino acid sequence tyrosine-glycine-serine-arginine-serine (SEQ ID NO: 1), as well as compositions prepared from such peptide, possessing anti-cancer activity and anti-inflammatory activity, and a method for producing such a... | 06/24/2008 |
| 7361372 | Active preparation containing plant extracts for cosmetics The invention relates to an active ingredient composition used in cosmetic products, said composition containing vegetable extracts and combating in particular free radicals. The active ingredient composition is an alcohol-based mixture of vegetable extracts that is... | 04/22/2008 |
| 7220440 | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing th... | 05/22/2007 |
| 7189422 | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the l... | 03/13/2007 |
| 7176012 | Carboxypeptidase of cocoa The present invention relates to a novel carboxypeptidase gene and the polypeptide encoded thereby. In particular, the present invention relates to the use of the present carboxypeptidase and polypeptide in the manufacture of cocoa flavor and/or chocolate. ... | 02/13/2007 |
| 7148399 | Coffee mannanase A DNA fragment derived from coffee encoding at least one enzyme involved in the hydrolysis of polysaccharides comprising pure or branched mannan molecules linked to each other via a β (1→4) linkage, and which has the the nucleic acid sequence SEQ ID NO.:1 or whic... | 12/12/2006 |
| 7141411 | Decaffeinating microorganism and process of bio-decaffeination of caffeine containing solutions The present invention relates to a simple, safe, and efficient process for the complete bio-decaffeination of caffeine-containing solutions using fungus Pseudomonas alcaligenes CFR 1708, a method of isolating pseudomonas alcaligenes CFR 1708 useful for... | 11/28/2006 |
| 7056545 | Stabilization of aroma-providing components A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effe... | 06/06/2006 |
| 6905715 | Cocoa solids having a high cocoa procyanidin content The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Addi... | 06/14/2005 |
| 6063408 | Process for producing chocolate A process is provided for producing a chocolate having improved stability, and which is effective for preventing blooming, particularly fat blooming, the process involving kneading a chocolate starting material with a transglutaminase to effect reaction o... | 05/16/2000 |
| 5888562 | Enzymatic treatment of cocoa Process for treating a cocoa nib or liquor, in which a nib or a liquor is prepared from cocoa beans fermented for 1 to 15 days, it is mixed with at least one technical protease in an aqueous medium at pH 3-8, and the mixture is incubated for a time and at... | 03/30/1999 |
| 5856313 | Natural carob fiber and method of using same A natural carob fiber includes 50-65% lignin, 15-25% cellulose, 15-25% hemicellulose, 0.5-2 % pectin, 3-7% tannins and 4-8% moisture. A method of using the natural carob fiber includes the step of ingesting the natural carob fiber.... | 01/05/1999 |
| 5800850 | Process for reducing spoilage of sterilized liquid products Spoilage of heat-sterilized liquid food products is reduced by preparing the liquid food product, prior to sterilization, by mixing an enzymatically-modified phospholipid composition, particularly an enzymatically-modified phospholipid composition having ... | 09/01/1998 |
| 5773056 | High cocoa/chocolate liquor syrups with improved flow properties Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the... | 06/30/1998 |
| 5714183 | Hydrolysis of the galactomannans of coffee extract with immobilized beta-mannanase Hydrolysis of the galactomannans of a liquid coffee extract, in which this extract is hydrolyzed at a temperature of 20°-80° C. with immobilized beta-mannanases.... | 02/03/1998 |
| 5645820 | Treatment of autoimmune diseases by aerosol administration of autoantigens Disclosed herein is a method for treating autoimmune diseases in mammals by administration of one or more agents selected from the group consisting of autoantigens specific for the autoimmune disease, disease-suppressive fragments and analogs of said auto... | 07/08/1997 |
| 5565226 | Immobilized enzyme for removal of residual cyclodextrin The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CG... | 10/15/1996 |
| 5532005 | Process for removal of residual cyclodextrin The process entails treating a system such as a food system which contains residual cyclodextrin with both CGTase and an amylase at a temperature of 40° C. to 80° C., a pH of 4 to 6 for a time of 1 to 48 hours to hydrolyze the residual cyclodextrin. The... | 07/02/1996 |
| 5342632 | Treatment of cocoa beans for improving fermentation Fresh cocoa beans to be fermented are treated by removing and separating the pulp content from the beans in an amount of from 10% to 30% by weight based upon the weight of the fresh beans. The pulp content may be removed and separated from the fresh means... | 08/30/1994 |
| 5338554 | Process for producing a soluble cocoa product The invention relates to a process for producing a soluble cocoa product. Cocoa powder is subjected to an extraction with alcohol, particularly with ethanol, and from the residue a water extract is prepared. This water extract is concentrated and as a sol... | 08/16/1994 |
| 5147666 | Removal of malic acid from coffee by fermentation Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic... | 09/15/1992 |
| 4983408 | Method for producing coffee extracts A method for producing a coffee extract which comprises: (1) contacting an aqueous mixture of ground roast coffee with steam under pressure at elevated temperatures followed by rapid decompression at atmospheric levels; and (2) treatment of the resulting ... | 01/08/1991 |
| 4981699 | Method of preparing an edible composition and product resulting therefrom The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the hydrophobic edible material into the body, as well as impr... | 01/01/1991 |
| 4976983 | Coffee product with reduced malic acid content The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid has been removed from the coffee and, importantly, a majo... | 12/11/1990 |
| 4948600 | Process for the purification of a material rich in cocoa dietary fiber The present invention relates to a process for producing a natural cocoa dietary fiber enriched material, whereby the starting material is cocoa powder. The dietary fiber-rich cocoa material is obtained by removing starch which, first, is degraded enzymat... | 08/14/1990 |
| 4904484 | Process for treating coffee beans with enzyme-containing solution under pressure to reduce bitterness A process for treating green or partially roasted coffee beans to improve flavor and reduce bitterness in the resulting roast and ground coffee product is disclosed. The green or partially roasted beans are treated with a solution containing cell-wall-dig... | 02/27/1990 |
| 4867992 | Natural coffee flavor by fermentation A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient c... | 09/19/1989 |
| 4867990 | Food and beverages containing lactate monooxygenase Foods or beverages in which lactate monooxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages rapidly and in a safe way.... | 09/19/1989 |
| 4426448 | Novel hydroxy-cinnamic acid ester hydrolase and process for producing same A novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a hydroxy-cinnamic acid ester hydrolase specifically hydrolyzing the... | 01/17/1984 |
| 4370416 | Hydroxy-cinnamic acid ester hydrolase and process for producing same A novel hydroxy-cinnamic acid ester hydrolase can be obtained by cultivating, in a medium, a mold strain belonging to Genus Aspergillus or Genus Botrytis and having an ability to produce a hydroxy-cinnamic acid ester hydrolase specifically hydrolyzing the... | 01/25/1983 |
| 4343818 | Cocoa product and process of preparation A cocoa product is prepared by enzymatically hydrolyzing an aqueous slurry of low fat cocoa with an amylase-containing enzyme, adding alkali to the hydrolyzed slurry and heating the alkali containing slurry.... | 08/10/1982 |
| 4228191 | Microbiological decaffeination of aqueous liquids Aqueous caffeine-containing liquids, such as coffee extracts, are decaffeinated by means of fermenting the liquid with Pseudomonad microorganisms of the type Pseudomonas putida, NRRL B-8051, Pseudomonas fluorescens, NRRL B-8052 and Pseudomonad fluorescens... | 10/14/1980 |
| 3982042 | Frozen confections made with stabilized cocoa-flavored syrups Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch process cocoa to provide a syrup pH of 5.5 to 7.5. The syr... | 09/21/1976 |
