Bizarre Patents
Pillow with retractable umbrella
A pillow assembly having a supporting assembly and a retractable umbrella assembly that is easily transportable and allows a user to support his/her head while covering their face from sunlight.
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| Number | Title | Issue Date |
| 4335153 | Imitation cocoa powder and method of preparing same A formulation and process for the preparation of imitation cocoa powder containing fat, flavor, and a mixture of finely ground, bland flours and, optionally, colorant, in proportion to provide essentially the same carbohydrate, protein, fiber, ash, water ... | 06/15/1982 |
| 4331692 | Cocoa fruits and products Valuable products are obtained from Theobroma fruits by preferably removing the peels from said fruits, opening the fruits, separating the seeds from the preferably peeled parenchymatous part of the fruits, and immediately thereafter fermenting the seeds ... | 05/25/1982 |
| 4323587 | Colorants for lipid-based edible compositions and lipid-based compositions made therefrom Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes providing brown or cocoa coloring to lipid-based edible comp... | 04/06/1982 |
| 4312890 | Preparation of a cocoa substitute from yeast A roasted yeast product having the characteristic texture, color, flavor, aroma and mouth-feel of cocoa powder is produced by roasting a food yeast under conditions producing a yeast temperature of about 175° C. to about 225° C. for a sufficient amount ... | 01/26/1982 |
| 4308288 | Method of producing granular cocoa Improved granular cocoa which is sufficiently dense and stiff but nevertheless is readily soluble in water, even in cold water, can be produced without using any binder by subjecting a cocoa powder of which fat content is 12-29% to compression, feeding th... | 12/29/1981 |
| 4296141 | Conchless high protein chocolate flavored composition and method of making same The invention is directed to a method of making a conchless chocolate-flavored confectionary coating and composition and to the products resulting therefrom. This is accomplished by the use of 3-40 parts, by weight, of a soya protein isolate as the main e... | 10/20/1981 |
| 4281027 | Process for manufacturing cocoa powder A process for manufacturing a cocoa powder, using shells of cocoa beans. The process includes extracting astringency from cocoa shells; submerging the shells in liquid nitrogen kept at not higher than -196 degrees C., thereby allowing instant freezing; an... | 07/28/1981 |
| 4272558 | Method and apparatus for producing a cellular product A method and apparatus for producing a cellular product, such as cellular chocolate, in which the first component of the product, e.g. the chocolate, in liquid form, has introduced into it a second gaseous component which is largely soluble in the liquid ... | 06/09/1981 |
| 4262031 | Cooked pudding composition containing highly-dutched cocoa and process A cooked pudding composition containing highly-dutched cocoa and which maintains a sharp pie cut and a firm texture is prepared by incorporating an amount of an acidulant effective to impart a desired texture and viscosity to the resultant cooked pudding ... | 04/14/1981 |
| 4243655 | Dental health-care aids Dental-care Aid Products are formulated to contain Biotin-antagonists. Biotin is an essential nutrient for many microorganisms involved in tooth decay; restricting Biotin availability for the microflora by means of Biotin-antagonists interferes with their... | 01/06/1981 |
| 4242323 | Plaque inhibiting oral composition Oral compositions possessing plaque inhibiting characteristics containing a combination of cocoa powder and a flavorant selected from peppermint oil, spearmint oil, cinnamon oil, and mixtures therefore. Dentifrices containing only natural ingredients incl... | 12/30/1980 |
| 4235939 | Base mixes simulating natural and dutch cocoa powders The functionality of Dutch and natural cocoa powders in cold water and bakery recipes are simulated by a base mix which contains starch granules characterized as having a swelling power of less than 22 and a critical concentration value of at least 5.0 in... | 11/25/1980 |
| 4224354 | Method for making chocolate and chocolate flavored materials A method is provided for making chocolate and chocolate flavored materials. A pump means repeatedly circulates a liquid continuum containing chocolate solids through conducting means to comminuting means formed of a bed of agitated grinding elements where... | 09/23/1980 |
| 4216237 | Potassium-supplement composition An improved potassium-supplement composition that is more palatable is prepared containing 10 to 50% of one or more potassium-containing mineral salts and a balance of from 25 to 50% by weight of the balance of a carbohydrate-containing foodstuff such as ... | 08/05/1980 |
| 4191786 | Preparation of dispersible chocolate liquor by extrusion In an improved process for preparing water-dispersible chocolate liquor, melted chocolate liquor is mixed with starch and water in selected proportions, and the resulting mixture is then passed through an extruder at an elevated pressure and temperature f... | 03/04/1980 |
| 4156743 | Method for continuously producing milk chocolate masses A process for continuously producing milk chocolate masses, wherein the roasted cocoa kernel fragments are finely ground and, with the addition of cocoa butter, lecithin, sugar and powdered milk, are kneaded, rolled, homogenized and refined, in which the ... | 05/29/1979 |
| 4151308 | Method for producing a fast mixed and milled conchable candy and product thereof There is provided a method for producing a chocolate candy, wherein the conventional candy ingredients of sugar, fat and cocoa are mixed in a high speed shearing and mixing device, as opposed to the conventional mixing and milling devices, the resulting m... | 04/24/1979 |
| 4119740 | Cocoa extender Cocoa is extended by adding thereto a cocoa extender prepared by roasting peanut grit, almond shells or soybean flakes at a temperature of from about 275° F to about 475° F for from about 20 to about 90 minutes, and after roasting pulverizing the peanut... | 10/10/1978 |
| 4107347 | Method of manufacturing a milk chocolate A method of manufacturing a milk chocolate comprises the steps of heating an aqueous sugar solution, which may contain up to 5% by weight of glucose, to a temperature of 250° F to 320° F. The heated sugar solution is then immediately poured into milk po... | 08/15/1978 |
| 4084011 | Preparation of milk crumb for milk chocolate manufacture Milk crumb for use in milk chocolate manufacture is prepared by forming a mixture containing milk, sugar and optionally cocoa, drying the mixture under reduced pressure to form a milk crumb product and compressing the crumb product under a pressure of at ... | 04/11/1978 |
| 4081568 | Milk chocolate manufacturing A method of making a milk chocolate by preparing a mixture of milk, sugar and, if desired, cocoa, adjusting the pH-value of the mixture to a value of from 6.25 to 6.7, and drying to form a product which is subsequently processed into milk chocolate.... | 03/28/1978 |
| 4078093 | Hypoallergenic chocolate A hypoallergenic chocolate is prepared by treating cocoa powder so as to denature substantially all of the protein allergens which cause chocolate allergies. The cocoa powder with its denatured protein allergen is then mixed with sugar, cocoa butter, and ... | 03/07/1978 |
| 4070487 | Method of stimulating appetite in ruminants and ruminant feed containing appetite stimulant The method of stimulating appetite in ruminants by including in their diet between about 0.05 to 0.1 weight percent of theobromine, or an amount of cocoa solids, cocoa shells or cocoa pods containing such weight percentage of theobromine, and a ruminant f... | 01/24/1978 |
| 4060646 | Food fat A fraction of mango kernel fat is obtained which is substantially free from glycerides containing more than one unsaturated fatty acid moiety and is suitable for use in confectionery compositions, particularly as a replacement fat for cocoabutter. The fat... | 11/29/1977 |
| 4045583 | Method of manufacturing a chocolate product A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then eva... | 08/30/1977 |
| 4042721 | Fast conched candy coating A fast conched candy coating is prepared by heating fat to above the melting point thereof and mixing the fat with sugar, optionally with milk solids, emulsifiers, flavoring, cocoa or cocoa butter. The mixture is maintained above the melting point of the ... | 08/16/1977 |
| 4032667 | Method for coating confectionery articles with chocolate Confectionery articles are coated with precrystallized, molten tempered chocolate by forcing the chocolate under pressure through a nozzle onto a veil plate to produce a downwardly descending film of chocolate under gravitational force, passing the confec... | 06/28/1977 |
| 4011349 | Dietetic chocolate composition Dietetic chocolate compositions having a specific proportion of ingredients and a combination of sorbitol and cyclamate or saccharin which results in an extremely appealing taste.... | 03/08/1977 |
| 3997680 | Method of dutching cocoa The dutching of cocoa to obtain a product of rich homogeneous color and high sterility is accomplished by grinding a pressed cake made from cocoa beans, converting the ground mass into a coarse, free-flowing powder, mixing the powder with sufficient aqueo... | 12/14/1976 |
| 3982042 | Frozen confections made with stabilized cocoa-flavored syrups Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch process cocoa to provide a syrup pH of 5.5 to 7.5. The syr... | 09/21/1976 |
| 3966997 | Chocolate solid wafer and method of manufacture A substantially unsweetened homogeneous solid chocolate composition useful as an intermediate in producing chocolate fudge toppings and chocolate variegating sauces for ice cream and method for preparation thereof which composition consists essentially of... | 06/29/1976 |
| 3959516 | Process for producing a solid chocolate composition suitable for coating ice cream A process is provided for the production of a solid chocolate composition which can be dispersed in vegetable oil to produce a chocolate liquid suitable for coating ice cream. The process comprises milling a mixture of cocoa powder with or without added c... | 05/25/1976 |
| 3958024 | Process for the production of a chocolate sweet containing an inner sugar crust To make a chocolate sweet with a liquid filling separated by a sugar crust from the chocolate, a quantity of an aqueous solution, which is unsaturated with sugar but contains a quantity of sugar so as to provide a saturation point at least as high as 30°... | 05/18/1976 |
| 3955489 | Process for continuously producing a roasted cocoa mass and for manufacturing a chocolate mass A roasted cocoa mass or blend is produced in a continuous process by crushing raw cocoa beans after dehulling to form a more or less liquid mass which is moved as a thin layer over and in contact with a smooth roasting surface heated to between 110°C and... | 05/11/1976 |
