Bizarre Patents
A gun that fires a missile, powered by gas "discharged by the operator of the toy."
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 |
| 7740894 | Fiber-containing rice-based cereals and methods of preparation Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-ba... | 06/22/2010 |
| 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 |
| 7371422 | Cereal grain kernels fortified with iron and calcium Described are cereal grain kernels fortified with iron and calcium. Also described is a process for making cereal grain kernels fortified with iron and calcium, the process comprising providing cereal grain kernels and mixing said kernels with a composition comprisi... | 05/13/2008 |
| 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 |
| 7118774 | Cereal bars and methods of their manufacture A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in ... | 10/10/2006 |
| 7037551 | Extruded granola process A method for creating bite-sized or filled pieces of chewy or crunchy granola. The invention is an improved process for manipulating and shaping chewy granola without having the granola lose its characteristic texture. The improved process includes: adding extra wat... | 05/02/2006 |
| 6837682 | Nutrient clusters for food products and methods of preparation Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The n... | 01/04/2005 |
| 6827956 | Modified oat and corn grit products and method A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. The fat-free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners. ... | 12/07/2004 |
| 6761923 | Method and composition related to low glycemic index foods The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glyce... | 07/13/2004 |
| 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 |
| 6746707 | Laminated multi-layered cereal products and methods of preparation Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin para... | 06/08/2004 |
| 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 |
| 6610335 | Modified oat and corn grit products and method A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. A coated corn grit product is also provided that has clusters of corn grit pieces having a fat free coating. The fat free coating is made from at lea... | 08/26/2003 |
| 6503555 | Composition related to low glycemic index foods A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not contribute to significantly elevated glycemic indices in a host, ... | 01/07/2003 |
| 6500480 | Psyllium husk product The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, ... | 12/31/2002 |
| 6475540 | RTE cereals and other foods presweetened with D tagatose This invention discloses an RTE cereal having a sugar coating containing D tagatose, either alone or in combination with at least one polyol, and processes for preparing such cereal. This invention also discloses other foodstuffs, including functional and... | 11/05/2002 |
| 6472004 | Modified oat and corn grit products and method A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat ... | 10/29/2002 |
| 6451362 | Phytoglycogen coated food and process of preparing Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and also improves the appearance and flavor of the fried product.... | 09/17/2002 |
| 6410077 | Combined milk, juice, and cereal grain/polysaccharide blend for consumption and method for production thereof A stable mixture of milk, juice, and polysaccharide/cereal is disclosed. In a preferred version of the present invention, composition containing an amino acid, an organic or inorganic acid and a metal ion is added to further stabilize the milk proteins in... | 06/25/2002 |
| 6391374 | Soy-based food products and methods Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in th... | 05/21/2002 |
| 6387436 | Granola-type food product and method A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may b... | 05/14/2002 |
| 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 |
| 6274179 | Proanthocyanidin-free barley food composition fortified with iron and methods of making and using Disclosed are food compositions containing proanthocyanidin-free barley and a nutritionally effective amount of an iron compound in an organoleptically acceptable composition. The proanthocyanidin-free barley food composition does not develop the gray col... | 08/14/2001 |
| 6254919 | Preparation of shelf stable blueberries and moist shelf stable blueberry product A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an Aw of from about... | 07/03/2001 |
| 6242040 | Functional sodium chloride compositions Novel functional sodium chloride compositions containing sodium gluconate as a substitute for the conventionally employed sodium chloride and being efficacious in preventing hypertension and the onset of complications thereof in the brain, heart, kidney; ... | 06/05/2001 |
| 6242033 | High protein cereal The present invention includes an expanded cereal-type product and a method for making such a product wherein the cereal-type product has a high protein content. A starch derived from a tuber is used to aid in expanding the extrudate to form cereal-type p... | 06/05/2001 |
| 6210720 | Calcium fortified cereal product and method of preparation Lightly cooked cereal dough products are provided that are fortified with at least a 0.3% calcium at least a portion of which is supplied by CaCO2 exhibiting reduced discoloration such as RTE cereals and grain based snacks. The dried cereal fin... | 04/03/2001 |
| 6182670 | Low-density tobacco filler and a method of making low-density tobacco filler and smoking articles therefrom A low-density filler material for cigarettes from either a low-density tobacco composition or an extruded grain or starch composition. The low-density tobacco composition and a method of making the low-density tobacco composition by extruding a mixture of... | 02/06/2001 |
| 6174553 | R-T-E cereals with calcium containing pre-sweetener coating and method of preparation A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the method is provided. The coating contains a mixture of sugars and calcium. The method of prepa... | 01/16/2001 |
| 6159530 | Cereal grains fortified with amino acid chelates and process of making A composition and method of making a processed cereal piece fortified with a metal amino acid chelate is disclosed and described. A processed cereal piece and one or more metal amino acid chelates may be combined by either 1) admixing the metal amino acid... | 12/12/2000 |
| 6153235 | Milk-coated cereal product A dry, ready-to-eat cereal product in which pieces of cereal are coated with a dry powdered milk or milk substitute product that is reconstitutable in hot or cold water to produce a cereal having flavor, appearance and nutritional value comparable to an e... | 11/28/2000 |
| 6149965 | Cereal products with inulin and methods of preparation Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing high levels of soluble fiber supplied at least in part by inulin or other &... | 11/21/2000 |
| 6139886 | R-T-E cereals with calcium containing pre-sweetener coating and method of preparation A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the process. The coating resists dissolution in cold milk. The coating contains a mixture of suga... | 10/31/2000 |
| 6139884 | High energy snack food product and process of manufacture High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after ... | 10/31/2000 |
| 6136365 | Oat containing cereal products A process for manufacturing an oat containing cereal product having an improved stability by heat treating a mixture comprising a pre-oxidized comminuted oat material at about 100 to 250° C. for about 2 sec to 60 min. Also provided is a process for prepa... | 10/24/2000 |
| 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 |
| 6099875 | Individual serving size cereal package An individual serving size cereal package containing a dry, ready-to-eat cereal, in which a quantity of dry cereal pieces are placed in a container with a dry milk product, such as dry powdered milk or milk substitute, and other additives, such as nutrien... | 08/08/2000 |
| 6051262 | Cereal having a functional surface coating Articles of the invention include cereal food products prepared in their manufacture processes with a specialized surface coating which operates to make a cereal product which can be easily mixed with water only to yield a good tasting product. A coating ... | 04/18/2000 |
| 6020010 | Combination of cereal and powdered milk A new combination of cereal and powdered milk for providing powdered milk within an individual piece of cereal. The inventive device includes a piece of cereal comprised of a plurality of strands forming a generally square configuration. The piece of cere... | 02/01/2000 |
| 6017569 | Hydrolyzing cereal with fruit or honey present and apparatus therefor A hydrolyzed cereal product containing honey or whole fruit or pieces of fruit is obtained by preparing a mixture of cereal flour and alpha-amylase and also honey or fruit, the fruit being whole or in pieces, passing a stream of the mixture through an ass... | 01/25/2000 |
