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 |
| 7387808 | Persimmon vinegar powder and process for preparing the same The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar powder having a taste and a smell convenient to eat, produced by the p... | 06/17/2008 |
| 7378121 | Use of ferulic acid amides as flavor compounds The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure. ... | 05/27/2008 |
| 7264841 | Savory gluten-free foods The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensi... | 09/04/2007 |
| 7235270 | Pain balm The present invention comprises a pain balm comprising a fermentation extract of the cultivar of the genus capsicum. ... | 06/26/2007 |
| 7192612 | Compositions and methods based on synergies between capsicum extracts and tea catechins for prevention and treatment of cancer The invention described herein encompasses methods and compositions of preventing or treating cancer comprising the administration of a combination of therapeutically effective amount of catechins, a group of polyphenols found in green tea, and Capsicum extra... | 03/20/2007 |
| 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 |
| 7169433 | Seasoning stick and method and apparatus for preparing foods A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be inserted into or mixed with food comprising meat, poultry, rice, grains o... | 01/30/2007 |
| 7070823 | Method for the extraction of saffron pigments and flavor concentrate The present invention relates to an efficient method for the extraction of high stability, superior quality, value added, standardized, ready-to-use saffron pigments and flavor concentrate, the process comprising steps of mixing saffron with one food-grade solvent o... | 07/04/2006 |
| 7008665 | Non-brittle dried fruits and vegetables This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables p... | 03/07/2006 |
| 6964787 | Method and system for reducing microbial burden on a food product The present invention relates to a method and system for reducing microbial burden on a food product. The method includes contacting the food product with an antimicrobial agent and irradiating the food product. The system includes an applicator adapted and configur... | 11/15/2005 |
| 6955831 | Protein and lipid sources for use in aquafeeds and animal feeds and a process for their preparation A process for preparation of nutritionally upgraded oilseed meals which are protein and lipid-rich and have a reduced fiber content, and plant oils from oilseeds for use in fish or other non-human animal diets or human foods comprising the steps of: providing a sour... | 10/18/2005 |
| 6951659 | Modified oat and corn grit products and method A method of coating uncooked, flaked oats with a desired fat-free coating to form the uncoated, uncooked, flaked oats product is provided. The method involves coating the flaked oats by spraying the flaked oats with coating material, drying the coated, uncooked, fla... | 10/04/2005 |
| 6936290 | Enzyme treated maple syrup and shelf stable products containing enzyme treated maple syrup A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syrup product with a consi... | 08/30/2005 |
| 6838097 | Pet food product A pet food product is provided which is served to pets at either room temperature as a pudding or frozen, comparable to ice cream. The pet food product includes a combination of natural ingredients to an emulsion of vegetable oil, glycerin, and milk solids to provid... | 01/04/2005 |
| 6808730 | Highly acidic metalated organic acid as a food additive The use of a highly acidic metalated organic acid composition (“HAMO”) as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment material to give a prepared ... | 10/26/2004 |
| 6767574 | Microbiologically stable cooking system A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to microbiologi... | 07/27/2004 |
| 6767546 | Use of echinacea as a feed additive to enhance protection against coccidiosis Echinacea dietary supplements are useful adjuvants for live anticoccidial vaccines. Feed supplementation with Echinacea preparations enhances the immune response to such vaccines. Echinacea purpurea in amounts of about 0.1% to 0.5% administered for about two ... | 07/27/2004 |
| 6749883 | Process of beak-nun-cho white kimchi for stamina Disclosed is a method for preparing health-aid white kimchi containing Opuntia ficus midia. About 51.5 parts by weight of half-cut Chinese cabbages whose outer leaves are trimmed off are immersed in about 8% saline for about 12 hours and rinsed with water, fo... | 06/15/2004 |
| 6720019 | Method of intensifying the pulpy or gritty texture of foodstuffs A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improve... | 04/13/2004 |
| 6713115 | Asian energy soup and method therefor A soup contains natural herbs which is healthy for a consumer's diet and further helps to increase the consumer's energy level. The soup has a meat product in a range of from about 45% to about 49% by volume of total composition which provides flavoring and protein ... | 03/30/2004 |
| 6699519 | Amylopectin-containing food product and method of producing the same The novel food product is based on, or contains, potatoes that are finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes. The potato starch contained in the food product at least partially consists of a potato starch ha... | 03/02/2004 |
| 6652892 | Animal food composition A breath-freshening pet food composition comprising at least 40 ppm by weight of one or more plant extract(s), preferably selected from essential oils.... | 11/25/2003 |
| 6576286 | Cactus fruit drinks and food products The present invention relates to novel compositions of cactus fruit extracts combined with ginseng berry extracts and foods and drink products made therefrom. The novel beverages and extracts of the present invention may be used in food products and drink... | 06/10/2003 |
| 6572908 | Highly acidic metalated organic acid as a food additive The use of a highly acidic metalated organic acid composition ("HAMO") as a food additive. The HAMO is used to reduce biological contaminants, and thus preserve, a nutriment. The HAMO is being absorbed in, or adsorbed on, a nutriment material to give a pr... | 06/03/2003 |
| 6555145 | Alternate encapsulation process and products produced therefrom A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 m... | 04/29/2003 |
| 6548100 | Functionally interdependant two component cooking systems A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and thus has a selected amount of water and could be subject to m... | 04/15/2003 |
| 6517885 | Process for preparation of mustard powder and mustard cake A process is provided for the production of a pressed mustard cake from mustard seed, as well as mustard powder yielded from the milling of the mustard cake of the process. Employing strict temperature controls at key points in the process, this process y... | 02/11/2003 |
| 6495176 | Animal food composition A breath-freshening pet food composition comprising at least 40 ppm by weight of one or more plant extract(s), preferably selected from essential oils.... | 12/17/2002 |
| 6495185 | Flavoring composition, production and use thereof The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavou... | 12/17/2002 |
| 6468571 | Method for making improved garlic product A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to processing. Garlic is composed of many tiny micrograms containing ar... | 10/22/2002 |
| 6468565 | Onion extract rich in sulfurized cyclic amino acid and process for producing the same This invention relates to a cycloalliin-enriched onion extract produced by heating onions in the first place, crushing and squeezing them and subjecting the resulting onion juice to reheating or alkali treatment.... | 10/22/2002 |
| 6465019 | Health-improving spice composition The present invention relates to a spice composition comprising 1 to 30 % by weight of garlic, 10 to 50% by weight of onion, 0.2 to 10% by weight of ginger, 5 to 40% by weight of jujube, and 10 to 50% by weight of citrus peel or an extract thereof or 1 to... | 10/15/2002 |
| 6461657 | Syneresis suppression in prepared mustards A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type JMJ pectin effective to reduce the tendency toward syneresis... | 10/08/2002 |
| 6458399 | Process for obtaining an extract of saffron The present invention consists of a process for obtaining an extract of saffron, which provides new essential characteristics as compared to those known in and similar to the present state of the art. The invention provides a process for obtaining an extr... | 10/01/2002 |
| 6444246 | Cake-resistant, hygroscopically sensitive materials and process for producing the same The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier m... | 09/03/2002 |
| 6416806 | Herbal caffeine replacement composition and food products incorporating same A caffeine replacement composition including a first plant extract portion containing at least one flavoglycoside selected from the group consisting of quercetin, quercetagetin, ginkgetin, biloba, isorhamnetin, kaempferol, rutin, isoginkgetin, ginnol, and... | 07/09/2002 |
| 6406734 | Method for imparting a fried onion aroma to foodstuffs A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this is not achieved by adding species of plants or (processed) ... | 06/18/2002 |
| 6387434 | Powder products of ginkgo leaves and their manufacturing process This invention relates to powder products of ginkgo leaves and its manufacturing processes, which includes crushing ginkgo leaves capable of maintaining various effects like healing intestinal disorder, which are typical of fibrous material, including fib... | 05/14/2002 |
| 6365209 | Confectionery compositions and methods of making A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 m... | 04/02/2002 |
| 6312752 | Edible fat based flakes Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt % moisture 25 to 90 wt % of a bakery compatible fat, which fat displays a (Crystal-5 value of at least 40% and a ratio of (... | 11/06/2001 |
