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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.
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| Number | Title | Issue Date |
| 7935376 | Waxy wheat products and processes for producing same This invention relates to a storage stable buoyant waxy grain wherein the waxy grain is waxy triticale and waxy wheat. The starch in the waxy grain is gelatinized throughout and the cooked waxy grains of this invention can be stored for prolonged times in air tight ... | 05/03/2011 |
| 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 |
| 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 |
| 7357952 | Methods for splitting pistachio nuts The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and redu... | 04/15/2008 |
| 7357954 | Process for preparing instant rice and product thereof Milled rice grains are primarily immersed, and at least surface layers of the grains are converted to the alpha-type. The rice grains are then preliminarily dried and consummatively polished, and are further subjected to secondary immersing and secondary alpha-type ... | 04/15/2008 |
| 7348036 | Flours and starch with a very high amylopectin content and methods for the production and uses thereof A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, a... | 03/25/2008 |
| 7326429 | Sterilization method of rice and processed rice foodstuffs The present invention relates to an effective sterilization method including cooking and heating processes, which prevents the quality deterioration of rice and processed rice foodstuffs manufactured by heating processes. ... | 02/05/2008 |
| 7217436 | Method for preparing germinated brown rice having improved texture and cookability without microbial contamination and a germinated brown rice obtained therefrom The present invention relates to a method for preparing germinated brown rice that has better texture, is easier to cook and has higher safety from microbial contamination compared with conventional germinated brown rice, by controlling the conditions for the germin... | 05/15/2007 |
| 7147886 | Production method for processed soybean food products and apparatus for thermal deaeration of soybean slurry The aim is to effectively remove the unpleasant raw odor that is characteristic of soybeans and provide a high quality processed soybean food product. In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans ... | 12/12/2006 |
| 7148451 | Rice cooker When water temperature is high and time germinating step is short, it is hard to cook freely to individual preference, and water turbidity and bad smell are likely to occur. By germinating with immersing brown rice or rice with the germ in water at 28 to 34 degrees ... | 12/12/2006 |
| 7141260 | Apparatus and method for removal of seed pericarp An apparatus and method for removing pericarp from a seed, such as a corn kernel. The method includes sonicating the kernel to loosen the pericarp and then separation of the pericarp. One example of separation is by frictional milling. An additional optional aspect ... | 11/28/2006 |
| 7083819 | Process for manufacturing a soy protein concentrate having high isoflavone content A method for manufacturing a soy protein concentrate having a low non-digestible oligosaccharide and high isoflavone content. The soy protein may have high saponin content. The method includes the use of a membrane in an ultrafiltration process to separate non-diges... | 08/01/2006 |
| 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 |
| 7029720 | Decorticated finger millet () and a process for preparing the decorticated finger millet The present disclosure provides decorticated finger millet (Eleusine coracana) and processes for preparing decorticated finger millet. In one implementation, decorticated finger millet is prepared by hydrating the millet near to its saturation moisture conten... | 04/18/2006 |
| 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 |
| 7022369 | Method of preparing nutritional legume product A nutritional convenient food product which enhances and defeats endogenous anti-nutritive factors in a whole food or base product by processing the whole food product by initially cleaning and breaking dormancy of the product, soaking and germinating, followed by a... | 04/04/2006 |
| 7014875 | Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase soluti... | 03/21/2006 |
| 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 |
| 6936294 | Corn degermination process The present invention provides a process to remove the germ from the endosperm of a corn kernel. The apparatus of the present invention comprises frictional cylindrical rollers, each roller rotating about an axis, the axis of the rollers substantially parallel, and ... | 08/30/2005 |
| 6931758 | Method of controlling moisture of material and apparatus therefore An apparatus for carrying out a method of controlling the moisture of tobacco material comprises a hollow rotating cylinder (6) having an inlet (4) and an outlet (8) for tobacco material, and a feeding device for supplying a moist air flow into ... | 08/23/2005 |
| 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 |
| 6887509 | Process for tempering and milling grain A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed. With this method, it has surprisingly been found that moisture tempering... | 05/03/2005 |
| 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 |
| 6827965 | Food products containing whole chia seed or a gluten-free agglutinant derived therefrom and methods of making same Food products containing whole chia seeds or a gluten-free agglutinant derived therefrom are made by mixing a food material with water, adding whole chia seeds or an agglutinant derived therefrom in an agglutinating amount, and reducing the water activity of the mix... | 12/07/2004 |
| 6818232 | Oat extracts: refining, compositions and methods of use A simple and efficient method for the production of a stable, clear and high-potency oat extract, containing avenanthramide, is disclosed. The method employs the use of a differential dissociation constants and ultra filtration to stabilize extract, prevent the loss... | 11/16/2004 |
| 6805888 | Method for preparing a puffed grain food product and a puffed grain food product The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring agents or mixtures thereof are absorbed into the puffable low expansion... | 10/19/2004 |
| 6759077 | Breakfast cereal biscuit comprising waxy grain The present invention provides an improved breakfast cereal biscuit comprising grain which includes waxy grain in an amount of at least 20% by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously, rolled into fl... | 07/06/2004 |
| 6746700 | Caramel corn product and a method of making the caramel corn product A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coati... | 06/08/2004 |
| 6733816 | Healthy drink made from azuki beans and its production method The object of the present invention is to provide a new healthy drink effectively utilizing azuki bean which is rich in mineral components and polyphenol components, and its production method. Washing a desired amount of azuki beans and extracting them under a certa... | 05/11/2004 |
| 6703063 | Sweet jellied paste, method of manufacturing the same, and cake using the same A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 throug... | 03/09/2004 |
| 6685979 | Germinated brown rice with good safety and cooking property, process for producing the same, and processed food therefrom The invention relates to: germinated brown rice having a degree of starch gelatinization of from 30 to 90%, a water content of from 20 to 70%, an -amylase activity of not greater than 5 IU/g, and a population of attached microorganisms of not great... | 02/03/2004 |
| 6682765 | Method for producing cereal bread According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least 0.6 liter per 1 kg of seeds until the acidity of the aqueou... | 01/27/2004 |
| 6645542 | Method for the manufacture of rice-based food additive A method of producing high moisture content food products provides for introduction of rice stabilized water at high percentages with respect to the base food. The rice stabilized water is produced by cooking rice and water to saturation and then liquefyi... | 11/11/2003 |
| 6638558 | Masa flavored cereal germ and a process for making same The present invention provides a germ-based additive for enhancing masa flavor in food products produced from flour for dough which includes the additive. The additive includes alkaline cooked cereal germ. The additive may be milled and may be added to fo... | 10/28/2003 |
| 6602534 | Process for enhancing the starch gelation in legumes The present invention is directed to a method of preparing a legume resulting in reduced flatulence when ingested and the product thus prepared. It is also directed to a process for reducing the flatulence of a flatulence-causing legume. It is also direct... | 08/05/2003 |
| 6579562 | Stabilizing of extruded vegetable protein with the addition of further soluble proteins A food product is prepared by taking an undried or dried extruded piece of fibrous material, and combining the said piece with a protein based brine, flavors, salts and optional colorant, The extruded chunk and brine are combined under vacuum conditions f... | 06/17/2003 |
| 6569484 | High gelling protein and a process for obtaining same from soybean A process is described to provide a protein fraction with high functionality, in particular high gelling, including gelling by the process of cold-set gelation and high solubility properties, and to a process for obtaining same. The process comprises extr... | 05/27/2003 |
| 6569473 | Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein un... | 05/27/2003 |
| 6511697 | Method of using germinated brown rice The present invention relates to a method of using germinated brown rice, a germinated brown rice processed food, a brown rice germination apparatus and a germinated brown rice filling apparatus. Germinated brown rice is boiled and steamed. The germinated... | 01/28/2003 |
| 6482457 | Method for producing a reconstitutable dehydrated food product A method for producing a reconstitutable dehydrated food product and an apparatus for producing such a product are described. The method calls for the use of a stationary vessel that is used as both a hydration device and a pressure cooker. A rotating mem... | 11/19/2002 |
