Bizarre Patents
A vest or belt is integrally formed with tubular, pet receiving passageways which extend around the wearer's body and terminate in pocket-like chambers for feeding and retrieval.
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 |
| 8105639 | Process of precooking grains and an equipment for precooking grains A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to... | 01/31/2012 |
| 7416752 | Method of fortifying seeds with an essential fatty acid, fortified seed and food product A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. Using the method, it is possible to produce seeds that can be used as a dietary source of that essential fat... | 08/26/2008 |
| 7393551 | Denatured carob flour (DCF) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less... | 07/01/2008 |
| 7238381 | System for microorganism control A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially mo... | 07/03/2007 |
| 7220443 | Method for making instant masa A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process... | 05/22/2007 |
| 7128936 | Process and apparatus for agglomeration of powders A process and an apparatus for agglomeration of powders wherein the powder is brought into contact with an agglomeration fluid while being air-borne and collected on a surface all parts of which are moving at substantially the same speed, after which the agglomerate... | 10/31/2006 |
| 7097868 | Stable coated microcapsules A microencapsulated composition containing lipophilic compounds is prepared by reducing the particle size of the lipophilic compound in the presence of a surface active agent to form a first solution; preparing a solution of alkali metal alginate to form a second so... | 08/29/2006 |
| 7090887 | Oilseed processing Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over p... | 08/15/2006 |
| 7083820 | Method for producing biologically active products The present invention relates to a process for dehydrating naturally occurring organic materials which contain a biologically active component, and in particular proteins, which does not change the original structure of the active component, by drying such material ... | 08/01/2006 |
| 7008662 | Producing method and producing apparatus of rice with germinated germs Warm and wet air are applied to brown rice with germinated germs, produced by adding water to the brown rice, for removing water attached to a surface of the rice. A surface of the germinated brown rice is polished by a rice-polishing machine while remaining the ger... | 03/07/2006 |
| 6925793 | Method and apparatus for re-hydrating dry crop with steam A baler for forming large parallelepiped bales is equipped with a crop re-hydrating system for re-hydrating dry crop having a moisture content no greater than 14% with steam during the baling process. In one embodiment, the re-hydrating system includes a steam gener... | 08/09/2005 |
| 6905718 | Oat and corn products containing added ingredients and method An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for ... | 06/14/2005 |
| 6824812 | Process of treating dates A process of improving the appearance of a dried fruit, the process comprises subjecting the dried fruit to underpressure at a value and a time period sufficient for, and effective in, improving the appearance of a dried fruit. ... | 11/30/2004 |
| 6667069 | Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds,... | 12/23/2003 |
| 6645546 | Process and apparatus for producing fiber product with high water-binding capacity and food product made therefrom A dietary fiber product having a water absorption capacity of 8 to 15 times its weight and process for producing the same. The process includes the steps of selecting carrot material as the source for the fiber product (21), leaching a puree of the carrot... | 11/11/2003 |
| 6592920 | Cereal ingredient application process Ready-to-eat cereal is prepared in modified sequence utilizing an apparatus to efficiently apply antioxidant or other useful minor ingredients for ready-to-eat cereal products as they are being conveyed through a conduit, preferably by gravity. The appara... | 07/15/2003 |
| 6558722 | Use of powdered gum in making a coating for a confection A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual cente... | 05/06/2003 |
| 6541056 | Malted beverage powder and process The present invention relates to a malted beverage powder and a process for preparing it. In the process of the present invention, liquid beverage ingredients and a first portion of dry malted beverage ingredients are wet mixed to provide a wet mixture ha... | 04/01/2003 |
| 6440449 | Methods of infusing phytochemicals, nutraceuticals, and other compositions into food products This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food... | 08/27/2002 |
| 6387435 | Method of processing multiple whole grain mixtures and products therefrom A waxy hull-less barley product is described having a moisture content of from 50-75%. The product is prepared by cooking the grains in water for 15-120 minutes at a temperature of 75-150° C. Next, the grains are rinsed with cool water to remove excess s... | 05/14/2002 |
| 6340492 | Food products suitable for frying after rehydration and process for their production Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm3. The composition essentially consists of 50-70% by weight grits, 5-25% by w... | 01/22/2002 |
| 6322835 | Low density fructan composition and method for preparing same A low density fructan having a loose density equal or less than 0.35 g/ml to a composition which comprises intimately associated with the fructan one or more of maltodextrins, polydextrose, sucrose, polyols and high intensity sweeteners. Also provided is ... | 11/27/2001 |
| 6287626 | Method of processing multiple whole grain mixtures and products therefrom A whole grain product is described having a moisture content of from 40-80%. The product is prepared by cooking the grains in water for 5-90 minutes at a temperature of 80-150° C. Next, the grains are rinsed with cool water to remove excess starch and st... | 09/11/2001 |
| 6284299 | Method for processing oat groats to enhance desired maillard products to promote desired toast flavor in the groats and products made by the methods Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds,... | 09/04/2001 |
| 6224931 | Method of producing dry noodles A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble... | 05/01/2001 |
| 6210735 | Process for producing quick-boiling or instant cooking pastas and noodles Quick boiling or instant cooking noodles such as udon, soba and hiyamugi or pastas such as spaghetti or macaroni can be produced by a process which includes the steps of heating dry noodles or pastas with either wet or dry heat for a short time to modify ... | 04/03/2001 |
| 6207207 | Coated confectionery having a crispy starch based center and method of preparation A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for prepar... | 03/27/2001 |
| 6168811 | Fortified edible compositions and process of making This invention discloses an edible composition containing agglomerated granules which, when added to an edible composition, substantially do not alter its sensory characteristics and a process for producing such edible compositions. This invention also di... | 01/02/2001 |
| 6126979 | Method for making fast dissolving bouillon cubes A method for producing a fast dissolving low fat bouillon cube includes providing a bouillon powder which is free-flowing to a die having a residual of water on a surface. The bouillon powder is compressed at low pressure, thereby forming a fast dissolvin... | 10/03/2000 |
| 6120811 | Microgranule for food/feed applications and process of making A microgranular enzyme composition having an average particle size of from about 20 to 400 microns is disclosed. The microgranular composition has low dusting, high blendability and quick dispersion characteristics particularly beneficial to the food and/... | 09/19/2000 |
| 6103283 | Process for producing milk infused cereal grain ready-to-eat products The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist, fluid-milk-infused cereal grains joined together. The cer... | 08/15/2000 |
| 6063429 | Method of making a food product from citrus pulp A method for making a food product for human consumption includes the steps of reducing a particle size of pasteurized citrus pulp cells to a predetermined particle size distribution. The reduced-size cells are blended with a sweetener and a concentrate h... | 05/16/2000 |
| 6039996 | Acid-neutralizing additive for roasting coffee The present invention includes a process and composition for reducing acidity in beans. The composition of the present invention may be sprayed onto the beans, or alternatively, the beans may be dipped in the composition to effectively reduce the acidity ... | 03/21/2000 |
| 6036984 | Complete, nutritionally balanced coffee drink A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee composition, a method for making the instant coffee composition... | 03/14/2000 |
| 6033693 | Calcium product and a raw material for the product and processes for their preparation This invention provides a calcium product which can be absorbed into the living body at a high ratio and which is prepared by extracting calcium from ashes using an acidic aqueous solution, the ashes containing small amounts of oxalic acid and phytic acid... | 03/07/2000 |
| 6007857 | Process for producing granular cocoa A process for producing granular cocoa which comprises granulating cocoa powder in a fluidized bed while spraying with a liquid binder prepared by heating cocoa powder and/or cacao extract with or without water to obtain granules having a water content of... | 12/28/1999 |
| 5997931 | Process for blanching or cooking pasta Pasta dough is blanched or cooked by forming a pasta dough into a plurality of continuous pasta dough strands and simultaneously directing leading ends of the continuous strands and water at a temperature sufficient to blanch or cook the strands into the ... | 12/07/1999 |
| 5997930 | Method for processing rice The field of the invention relates to a method for processing food products to prepare the food products for packaging. The methods involve presteaming, steeping, steam cooking, and then drying the food products. The method reveals pressure cooking with a... | 12/07/1999 |
| 5997917 | Processed oats and a method of preparing the same Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The processed oats may be prepared by contacting pressed oats w... | 12/07/1999 |
| 5993873 | Preparation of a food product powder prepared with components including milk powder and lipids | 11/30/1999 |
