Bizarre Patents
Combination Beverage Container and Spittoon
A combination beverage container and spittoon includes a bottom portion including outer wall and a first inner wall defining a spittoon space.
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| Number | Title | Issue Date |
| 7431954 | Food products fortified with calcium and method of preparation Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 μm. Dried cereal finished products such as Ready-To-E... | 10/07/2008 |
| 7429398 | Method of preserving live larvae for use as fishing bait This invention is a method of preserving without any chemical additives Ceratomia catalpae larvae (Catalpa worms) for use as fish bait by cleansing, blanching, and subsequently freezing them in sealed, moisture and vapor limiting bags. The larvae is first chi... | 09/30/2008 |
| 7413761 | Method for treating a solvent-extracted plant residue with a fat A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted ... | 08/19/2008 |
| 7396151 | Conditioner A conditioner and a method are disclosed for the production of food or animal foodstuffs. The conditioner includes at least one detention element and a mixer which is located thereabove, and is provided with a dosing element. The mixer and the detention element have... | 07/08/2008 |
| 7393550 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/01/2008 |
| 7378122 | Tri-gum blend A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.025% to... | 05/27/2008 |
| 7357953 | Method for manufacturing sausages, and container for containing sausages to be processed The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin filled with a sausage filling, and B) drying the half-finished product ... | 04/15/2008 |
| 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 |
| RE40232 | Method for processing food product A method and rotary blancher for processing food product using a heat transfer medium and directed flows of a fluid that can comprise a liquid, a gas, a vapor or a combination thereof. The directed flows can be discharged from orifices or banks of orifices that are ... | 04/08/2008 |
| 7323201 | Highly soluble form of tricalcium citrate, and methods of its making and use We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2θ) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 2... | 01/29/2008 |
| 7320808 | Method and apparatus for coating confectionery centers An improved coating apparatus and an improved method of coating a mass of centers are disclosed. The improved coating apparatus comprises a temperature sensor for measuring the temperature of the surface of the coated centers and/or a moisture sensor for measuring t... | 01/22/2008 |
| 7306820 | Method for thawing frozen ground fish meat Disclosure is made of a method for thawing frozen ground fish meats which comprises almost uniformly milling a frozen ground fish meat mass and then thawing it by elevating temperature. Disclosure is further made of a process for producing materials for fish paste p... | 12/11/2007 |
| 7299955 | Hot beverage container A lid is provided for a beverage container having a base, side walls and an upper rim. The lid comprises a body having an upper surface, a lower surface and an end wall. The end wall sealingly connects the wall of the lid to the upper rim of the beverage container. ... | 11/27/2007 |
| 7291356 | Process of making a homogeneous cheese A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: (a) preparing a cheese curd; (b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at leas... | 11/06/2007 |
| 7288275 | Apparatus and process for forming pet treats An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then su... | 10/30/2007 |
| 7285300 | Roasting system An apparatus and method of roasting foodstuff such as coffee beans employ a roasting chamber for roasting the beans. An air circulation system operatively coupled with the chamber flows heated air over the beans and thereby roasts the beans, and an air cleaning arra... | 10/23/2007 |
| 7267831 | Processed cheese with improved firmness using cross-linking enzymes A method of making a processed cheese with improved firmness comprises mixing a protein cross-linking enzyme and optionally first other ingredients with a cheese material having a pH of less than 5.6, a moisture content of less than 60% and preferably containing one... | 09/11/2007 |
| 7260901 | Device for controlling the temperature of objects The invention relates to a device for controlling the temperature of objects, especially for drying or cooling objects, said device comprising a housing containing at least two tempering units which are arranged in a functionally parallel manner. Each tempering unit... | 08/28/2007 |
| 7258881 | Conveyorized oven with moisture laden air impingement and method A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food produc... | 08/21/2007 |
| 7250183 | Cream cheese made from whey protein polymers This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey pro... | 07/31/2007 |
| 7235515 | Method of making a lubrication additive A process of making a lubrication additive from an egg having a yolk and egg white includes the step of separating the egg yolk from the egg white. The yolk is heated and a paste is formed from the heated yolk for use as a lubricant or an additive. A lubricating oil... | 06/26/2007 |
| 7229657 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. ... | 06/12/2007 |
| 7225729 | Countertop rotisserie oven with warming unit Enclosed rotisserie with added convenience, including a countertop resting box-like enclosure housing a safety rear mounted heating element and a power rotated dual rod spit assembly. The gear driven spit assembly may be easily inserted and removed straight into and... | 06/05/2007 |
| 7225730 | Spit assembly support base A support base for supporting the spit assembly of a rotisserie oven. The support base includes a substantially circular-shaped member having a periphery and an indented portion defined therein. The indented portion has a frustum-conical shape and extends downwardly... | 06/05/2007 |
| 7226632 | Method for making rice congee The invention relates to a method for making rice congee wherein crushed rice is chilled prior to addition to boiling water. ... | 06/05/2007 |
| 7226633 | Fractionated soybean proteins and method for producing the same A method for fractionating a soybean protein into highly pure 7S globulin and 11S globulin efficiently in an industrial scale is provided, said method comprising warming a solution containing a soybean protein under a weakly acidic condition followed by fractionatin... | 06/05/2007 |
| 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 |
| 7210402 | Cooking apparatus A cooking apparatus includes a body, a pair of heating units, a grill unit, a heat reflecting unit, and a cooling fan. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit includes inner and outer reflecting pl... | 05/01/2007 |
| 7205018 | Carbonated protein drink and method of making An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (p... | 04/17/2007 |
| 7201932 | Method for producing meat products and processed meat products coated with curdlan gel film A meat product or a processed meat product coated with a film of curdlan gel is prepared. ... | 04/10/2007 |
| 7197883 | Cooling or heating with multi-pass fluid flow Apparatus and methods for cooling or heating product by passing it through a tunnel in which gaseous heat transfer medium such as cryogen vapor or steam is impinged toward the product and then drawn away from the product in a manner that minimizes intersection with ... | 04/03/2007 |
| 7178669 | Tire storage system A tire storage system is disclosed, for securely storing one or more tires. The tire storage system consists of two identical tire caps and a connecting spacer. One of the tire caps is placed horizontally on a flat surface. The used tire is placed upon one of the ti... | 02/20/2007 |
| 7175870 | Processed garlic pieces A form of garlic and process for making same in which cloves of garlic are cut into bits, blanched or baked to reduce the strength of the garlic flavor and bitterness, and then fried to produce ready-to-use, crunchy, roasted flavor garlic pieces that can be convenie... | 02/13/2007 |
| 7169426 | Freezing vegetables The present invention relates to a process for the production of a frozen vegetable or part thereof, wherein said process comprises the steps: (i) heat-treating a vegetable or part thereof; (ii) under-cooling to a ... | 01/30/2007 |
| 7169432 | Toasted soybean flakes and method of making same The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy... | 01/30/2007 |
| 7169429 | Process of making a homogeneous cheese A process of making cheese, e.g., a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least ... | 01/30/2007 |
| 7097871 | Deflavored vegetable powders, methods of making them, and systems for vegetable milling The present invention relates to vegetable powders and methods of making them. The methods can include one or more inventive methods of dehulling, steaming, and/or milling and air classifying a millable vegetable. The vegetable powders can have improved processing c... | 08/29/2006 |
| 7097869 | Nutraceutical chips and production method thereof In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treat... | 08/29/2006 |
| 7087258 | Roasting of ground seeds for alimentary use A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% a... | 08/08/2006 |
| 7070826 | Process and formulation for producing a multipurpose, multi-functional apple base This invention pertains to the process and formulation for the production of a multipurpose base consisting of mechanically-fractured apple cells and intact single apple cells and optionally gum stabilizers. The multipurpose base possesses desirable functional prope... | 07/04/2006 |
