Celebrity Inventors
Mark Twain (Samuel L. Clemens) received Patent No. 121,992 for "An Improvement in Adjustable and Detachable Straps for Garments." He later received two more patents: one for a self-pasting scrapbook and one for a game to help players remember important historical dates.
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| Number | Title | Issue Date |
| 7906166 | Preconditioner having independently driven high-speed mixer shafts An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of th... | 03/15/2011 |
| 7396555 | Method for making a low carbohydrate dough A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to l... | 07/08/2008 |
| 7356980 | Automated method for packaging food 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... | 04/15/2008 |
| 7337594 | Food dispensing 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... | 03/04/2008 |
| 7303776 | Automated food processing system and method An automated food processing system and method that allows food to be dispensed, fried and packaged in a suitable container, such as an individual portion-sized container. The system includes separate automated modules for dispensing, frying and packaging the food. ... | 12/04/2007 |
| 7087262 | Process for manufacturing dehydrated precooked flaked pinto beans A process for manufacturing dehydrated precooked flaked pinto beans begins with cleaning a quantity of beans. The cleaned beans are then pressure cooked. Following cooking, the beans are deposited on a perforated conveyor for transportation through a first dehydrato... | 08/08/2006 |
| 7074444 | Method for producing a dehydrated whole food product A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significan... | 07/11/2006 |
| 7029716 | Method and system for producing a dehydrated whole food product A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with cir... | 04/18/2006 |
| 6960157 | Automated system and method for handling food containers 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... | 11/01/2005 |
| 6818241 | Method for preparing cooked rice The invention relates to a method of preparing cooked rice, comprising steaming raw rice having a water content of less than 30% by weight and then boiling the steamed rice, to cooked rice prepared according to the present method, and to cooked rice types comprising... | 11/16/2004 |
| 6740348 | Press-formed grain snacks and process therefor Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snac... | 05/25/2004 |
| 6630193 | Germinated brown rice The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth feel and shelf stability. The germinated brown rice can be pr... | 10/07/2003 |
| 6326043 | Method for measuring processing degree and gelatinized starch content of steam-flaked corn and other grains The nutritive value of flaked grain can be quantified by measuring starch availability, degree of processing, and the percentage of gelatinized starch in relation to the total amount and availability of starch in the whole (unprocessed) grain. A laborator... | 12/04/2001 |
| 6238719 | High viscosity cereal and food ingredient from viscous barley grain Disclosed are highly digestible barley flakes and kibbles which have elevated levels of long chained beta glucan fibers (1 mm to 6 mm long, 2 microns to 10 microns wide) providing these cereal foods and food ingredients with clinically active hypocholeste... | 05/29/2001 |
| 6221406 | Enzyme pre-granules for granular fodder The invention relates to the preparation of enzyme pregranules with stable activity which can be incorporated into particles of a granular animal feed. The invention further relates to the pregranules with stable activity which are obtained by the prepara... | 04/24/2001 |
| 6090433 | Leguminous snack food and process of making the same A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney beans, lentils and peas, etc. The leguminous food product ... | 07/18/2000 |
| 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 |
| 5820909 | Method of processing rice to provide a quick-cooking rice A method of processing rice to provide a quick-cooking rice includes the steps of fluidizing the rice by recirculation of a gaseous fluid of saturated steam at 100° C. during a first and major part of a cooking time period; injecting saturated make-up st... | 10/13/1998 |
| 5773065 | Process for roasting coffee A process for obtaining a ground roasted plant material is disclosed. The process includes the steps of subjecting the plant material to steam at a pressure greater than or equal to about 5 bar to roast the plant material, and releasing the pressure to ex... | 06/30/1998 |
| 5744184 | Method for efficient utilization of water in processing food products Water is circulated in the processing of food products, such as rice, and in quantities sufficient to avoid undesirable clumping within processing machinery. Further, recycled water produced during the processing of food products is recirculated and reabs... | 04/28/1998 |
| 5571546 | Food product and method of making same Edible coating compositions containing a mixture of linear and branched polysaccharides, are provided, by a mixture of waxy and non-waxy starches. The coating composition contains waxy starch having an amylose content of no greater than about two percent ... | 11/05/1996 |
| 5464647 | Quick cooking barley and process for preparation A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of ... | 11/07/1995 |
| 5427810 | Method for hydrothermal treatment of starch products, particularly rice Parboiled rice, or a similar starch-containing product, is produced by moistening the rice in a preheating installation 1 and, thereafter, applying steam to heat the rice to boiling temperature. The rice is kept at the boiling temperature in a heat-retain... | 06/27/1995 |
| 5391388 | Cereal food product for hot and cold usages The invention concerns a cereal food product comprising a "waxy" cereal chosen from barley, corn, rice or sorghum or from other starchy seed or tissue material wherein less than about 10% of the starch present is amylose, and preferably the starch contain... | 02/21/1995 |
| 5316783 | Parboiled rice product and method of making same Parboiled rice having the beneficial properties of parboiled rice, such as intact grain structure and texture, and having improved color vis-a-vis a typical parboiled rice, and further in the case of a brown rice starting material being substantially with... | 05/31/1994 |
| 5306518 | Preparation of flavorants from oil seeds A flavorant product is prepared by heat-treating a first quantity of oilseeds for from 1 minute to 20 minutes at a temperature of from 220° C. to 320° C. and heat-treating a second quantity of oilseeds for from 1 minute to 40 minutes at a temperature of... | 04/26/1994 |
| 5240728 | Process for the preparation of parboiled wheat grains for human consumption Process for the preparation of a foodstuff for human use comprising: selecting hard wheat grains according to their size, preheating the selected grains, moistening the preheated grains, keeping the moistened grains at rest for a period of time, cooking the grains, dryi... | 08/31/1993 |
| 5130153 | Process for par-boiling rice According to the present invention, there is provided a process for par-boiling rice, comprising the steps of: (a) treating the rice with water at a temperature up to its boiling point to increase its water content to 17 to 28%; (b) steaming the soaked ri... | 07/14/1992 |
| 5114731 | Products from green coffee treatment The moisture content of green coffee is increased in the presence of a substantially inert gas atmosphere under a positive pressure to at least about 25% by weight based upon the weight of the moisturized beans. After moisturization, the moisturized beans... | 05/19/1992 |
| 5089281 | Preparation of quick cooking rice A quick-cooking rice product is prepared by first cooking rice at substantially atmospheric pressure in an amount of water at least sufficient to hydrate the rice to a moisture content of from about 60% to 75% by weight and at a temperature of about 90° ... | 02/18/1992 |
| 5066506 | Method of preparing stabilized whole grain flour Disclosed are high temperature, high pressure, short residence time methods for heat treating whole cereal grains which upon milling form raw whole grain flours which exhibit enhanced storage stability. The heat treatment step involves introducing the cer... | 11/19/1991 |
| 5019413 | Process for improving the quality of Robusta coffee The quality of Robusta coffee is increased by treating raw Robusta coffee beans whose water content has been increased to about 30% to 45% with steam at about 135° C. to 140° C. and at a pressure ranging from 3 bar to 4 bar approx. for 60 min to 120 min... | 05/28/1991 |
| 4973484 | Roller mill grain preheating An energy efficient steam rolled grain mill includes a preheater chamber, a steam chest, a roller mill and a cooler and dryer chamber. The cooler and dryer chamber is in direct head exchange relationship with the preheater chamber.... | 11/27/1990 |
| 4968694 | Fiber-containing product, a process for the preparation thereof, and the use thereof A fiber-containing product based on seeds of leguminous plants comprises the cell wall ingredients of the seed, said ingredients being isolated upon previous removal of the seed coat. The product is prepared by whole seeds of leguminous plants being shell... | 11/06/1990 |
| 4957762 | Process for the manufacture of shelf-stable oat hot cereal High-temperature, low-moisture partial gelatinization of oat groats, having a moisture level between 10-20%, sufficient to drop the moisture level to between 3-6%, inclusive, can be used to prepare a flaked oat cereal which is shelf stable, provided the m... | 09/18/1990 |
| 4952416 | Process for producing instantized parboiled rice A process is described to provide an improved instantized parboiled rice that maintains the texture, appearance and flavor characteristics of eating quality parboiled finished rice product.... | 08/28/1990 |
| 4938978 | Treatment of green coffee The moisture content of green coffee beans is increased to at least about 25% to 30% by weight based upon the weight of the moisturized beans. The moisturized beans then are heated in the presence of a substantially inert gas atmosphere under a positive p... | 07/03/1990 |
| 4938979 | Green coffee treatment The moisture content of green coffee is increased in the presence of a substantially inert gas atmosphere under a positive pressure to at least about 25% by weight based upon the weight of the moisturized beans. After moisturization, the moisturized beans... | 07/03/1990 |
| 4888180 | A method of preparing grain cakes An improved grain cake, method and apparatus. In the prior art, rice cakes have been made by heating a predetermined quantity of rice grains in a hermetically sealed chamber at superatmospheric pressure and then expanding the heated rice grains while they... | 12/19/1989 |
| 4871567 | Method for preparing reconstitutable refried beans containing crushed and whole beans A method of preparing a reconstitutable bean product containing a quantity of whole beans in combination with crushed or mashed beans is disclosed. The inventive method includes the initial steps of inspecting, de-stoning, cleaning, and washing the supply... | 10/03/1989 |
