Bizarre Patents
Mouse device with a built-in printer
A mouse device for use as an input device of a computer is provided that includes a housing in which recording paper is loadable, and a printer unit provided within the housing for printing on the recording paper print information received from the computer.
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| Number | Title | Issue Date |
| 7531200 | Method of preparing a frozen, battered food product A method of preparing a frozen, batter-coated food product that eliminates pre-frying, which is the most problematic stage of the conventional industrial process for manufacturing frozen batter-coated food products. The food product is pre-dusted and a prepared batt... | 05/12/2009 |
| 7322206 | Device for refrigerating and/or freezing products A device for refrigerating and/or freezing products in which the products are conveyed by a conveyor belt through a treatment zone equipped with refrigeration equipment. The conveyor belt passes over sliding rails which are mounted on a supporting frame. To prevent ... | 01/29/2008 |
| 7172784 | Emulsifier composition for cakes and a method of making improved quality cakes thereof The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to... | 02/06/2007 |
| 6953597 | Batter coating for potato pieces Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from ... | 10/11/2005 |
| 6949256 | Non-gelatin capsule shell formulation A film-forming hydrocolloid composition comprising kappa carrageenan, iota carrageenan, a bulking agent, plasticizer and water is described. The ratio of bulking agent to total carrageenan is from about 1:1 to 20:1. Kappa carrageenan is present in an amount of less ... | 09/27/2005 |
| 6884448 | Sponge cake premix and method of manufacturing sponge cake by using said premix The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consis... | 04/26/2005 |
| 6863917 | Ready-to-use food product A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container caus... | 03/08/2005 |
| 6824807 | Chemical leavener system comprising acidulant precursors Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxi... | 11/30/2004 |
| 6797310 | “Peanut butter batter” pancake mix A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious, aromatic, new food product. This is accomplished by mixing all of these ingre... | 09/28/2004 |
| 6787175 | Process for preparing a storage stable premixed batter A process for preparing a storage stable premixed batter, such as a batter for coating various foods, cakes, pancakes, waffles, etc. The batter, which may include flour, eggs, sugar, milk solids, leavening agent, etc., is premixed and rapidly processed at an high te... | 09/07/2004 |
| 6713102 | Sugar wafers A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is baked to make sugar wafers that ... | 03/30/2004 |
| 6703060 | All natural accelerated aging of distilled spirits A process for producing an aged beverage, preferably a distilled spirit that is aged in contact with wood, in which raw or partially aged beverage is processed in a closed system with controlled heat and oxygen levels, and in contact with a beverage aging... | 03/09/2004 |
| 6663903 | Methods for using xyloglucan endotransglycosylase in baking The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties of the dough or a baked product obtained from the dough. T... | 12/16/2003 |
| 6630183 | Method for preparing edible, crunchy material and product comprising such material A method for preparing an edible, crunchy material comprising a batter containing a small amount of protein, 8-45% moisture, 35-60% sugar and 12-63% of a nut material and wherein the batter is heated at a temperature of 100-180° C. for period of 30-42 se... | 10/07/2003 |
| 6623778 | Method for pressure baking including a filling encapsulant system A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated sta... | 09/23/2003 |
| 6524631 | Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (Lactobacillus plantarum/pentosus) used in the method. The method co... | 02/25/2003 |
| 6475541 | Batter-coated food products The invention relates to a batter mix comprising genetically modified potato starch (GMPS), a process for the production of said batter mix, the use of said batter mix for the production of food products comprising said batter mix, preferably batter coate... | 11/05/2002 |
| 6410074 | Method for making a microwaveable sponge cake Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not onl... | 06/25/2002 |
| 6399133 | Reduced fat agglomerated chocolate A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat chocolate product, such as a chocolate bar, made from a mixture of from 60... | 06/04/2002 |
| 6391366 | Soft frozen batter for baked goods and method of preparation A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to ... | 05/21/2002 |
| 6335041 | Dry composition for batter coating comprising soft wheat flour and leavening system An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation wi... | 01/01/2002 |
| 6235334 | No fat, no cholesterol cake and process of making the same A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety... | 05/22/2001 |
| 6228403 | Shelf stable brownie batter article and method of preparation A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The... | 05/08/2001 |
| 6224925 | Shelf stable brownie batter article and method of preparation A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in t... | 05/01/2001 |
| 6224924 | Shelf stable batter article and method of preparation A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agen... | 05/01/2001 |
| 6224921 | Rice flour based low oil uptake frying batters Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying process. This is accomplished by inclusion of cold water swel... | 05/01/2001 |
| 6217929 | Spoonable, low water activity batters A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (Aw) of about 0.81 to 0.92. The batters can be baked into prod... | 04/17/2001 |
| 6217930 | Betaine and bakery products The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to the uncooked ingred... | 04/17/2001 |
| 6165524 | Shelf stable batter article and method of preparation A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen ... | 12/26/2000 |
| 6165533 | Method of preparing dough In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to... | 12/26/2000 |
| 6093426 | Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming ... | 07/25/2000 |
| 6042865 | Food foaming agent composition The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming stability. This food foaming agent composition is characterized... | 03/28/2000 |
| 6030654 | Composition for no fat of reduced fat bakery products Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such ... | 02/29/2000 |
| 6013300 | Quick bread A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and later toasted by th... | 01/11/2000 |
| 6001399 | Polydextrose as a fat absorption inhibitor in fried foods A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polyde... | 12/14/1999 |
| 5888572 | Process for baking muffins in disposable baking tray A disposable muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effe... | 03/30/1999 |
| 5882712 | Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in both batter compositions and dough compositions.... | 03/16/1999 |
| 5858440 | Method of preparing dough A method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After each batter is formed separately, the first and... | 01/12/1999 |
| 5855945 | Method of preparing dough A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to t... | 01/05/1999 |
| 5804242 | Sugarless bakery goods, e.g., cakes Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy olig... | 09/08/1998 |
