Did You Know...
...that power steering was invented by independent inventor Francis W. Davis? As chief engineer in the 1920s of the truck division of the Pierce Arrow Motor Car Company, he saw how hard it was to steer heavy vehicles. So that he would be able to keep the profits from his future invention, Davis left his job, rented a small engineering shop in Waltham, Mass., and developed a hydraulic power steering system that led to power steering.
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| Number | Title | Issue Date |
| 4209536 | Filled food product and method of making same A substantially spherical filled food product comprising an outer closed shell of pastry enclosing a soft filling. The shell is seamless and consists of an oven-baked yeast-less pastry having a humidity content not exceeding 1 wt.%. The shell has a coarse... | 06/24/1980 |
| 4208435 | Chile rellenos and process of making the same An improved Chile Relleno comprising a peeled and stuffed pepper having its surface rolled in cracker meal and coated with a batter consisting essentially of buttermilk, said buttermilk batter serving to bond, seal and adsorb the crackermeal coating, and ... | 06/17/1980 |
| 4208442 | Composition for use in preparing a baked coated comestible A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition com... | 06/17/1980 |
| 4206239 | Paste product and process for its preparation and use A sterile canned food paste and process for preparing the same is provided herein. The food paste includes, in the same sterile can, a food paste composition having a homogenized mixture of about 30 to about 50% by weight of the final product of water, ab... | 06/03/1980 |
| 4163065 | Edible interlocked components for ceremonial ingestion The ceremonial articles are storable and consist of two components or parts united together. In the preferred embodiments, the article is wholly edible and the two components are interlocked and united together with each component visible to the naked eye... | 07/31/1979 |
| 4160849 | Foods containing potato pulp Potato pulp as component in the manufacture of foods such as fruit compotes, marmalades, sauces and tomato-based preparations, fruit-juices and fruit-based drinks, confectionery and fruit pastry.... | 07/10/1979 |
| 4159349 | Pizza pie and pie making methods A cheese topping for a pizza pie comprises up to four geometrically congruent slices of pizza pie topping cheese. Each of these slices is dimensioned to extend from the center of the pie into the peripheral region of the pie shell and to extend along a po... | 06/26/1979 |
| 4159348 | Method of making pastry products A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt.part liqueur to 1 wt.part bread component,... | 06/26/1979 |
| 4140804 | Process for cake with internally entrained composite icing A process for making a cake and icing having a highly porous structure having an icing coated on and entrained throughout the porous structure by combining an effervescent beverage cola into a flour based batter, baking, adding additional holes to the hot... | 02/20/1979 |
| 4112834 | Food processing apparatus An improved apparatus is provided for depositing pepperoni slices which may have a relatively high fat content and grated cheese on a series of pizza pie shells made of pastry. The apparatus includes a main conveyor which is continuously operated to seque... | 09/12/1978 |
| 4104405 | Food product having expanded confection and method of manufacture A food product comprising an edible shell of cooked dough (e.g., an ice cream cup or cone) having expanded confection extending about and bonded to the head portion of the shell, the product being used like an ice cream cone (i.e., by depositing a frozen ... | 08/01/1978 |
| 4098906 | Non-fried dry instant cooking noodles and a method for producing said noodles Non-fried dry instant cooking noodles capable of obtaining the cooked state within 3 minutes when immersed in hot water at 85° C are produced by coating the surfaces of raw noodles consisting mainly of a starch component which mainly is wheat flour and c... | 07/04/1978 |
| 4084493 | Apparatus for producing foodstuff products An apparatus for producing foodstuff products, wherein a food wrapping comprising a flat flour sheet, known as a "tortilla", is stuffed with a food product of ingredients by dispositing the stuffing ingredients on the tortilla and thereafter folding and r... | 04/18/1978 |
| 4066796 | Coating pizza products A pizza crust has a surface for receiving food ingredients such as sauce, cheese and the like. An aqueous dispersion containing water-soluble algin is applied to the food ingredient receiving surface. An aqueous gelling solution is applied to the algin-co... | 01/03/1978 |
| 4053650 | Baked confections and process for the preparation thereof Baked confections are prepared by coting edible particles, such as seeds or nuts or other particles of various foods, alternately with edible flour, such as cereal flours, or starches, and aqueous solutions such as a corn syrup, a sugar solution, a gum so... | 10/11/1977 |
| 4038422 | Coated baked goods A coating for coating baked products is disclosed. The amount of fat from the coating which is absorbed by the dough portion of the baked product is significantly reduced without reducing the fat content of the coating. The coating contains specified amou... | 07/26/1977 |
| 4038424 | Vegetable sauce composition A vegetable sauce containing a vegetable paste an edible fat and other ingredients is blended, heated, air is injected, and the sauce is chilled and extruded into congealed strand-like form.... | 07/26/1977 |
| 4027044 | Food product and method for preparing same An arrangement of sliced food stuffs of variable meltability, absorbency, or juice/seasoning producing character so that the absorbent materials will be best suited in their sequential placement to best retain the juices or melt products during the cookin... | 05/31/1977 |
| 4020184 | Method of making pizza bread analog A pizza ersatz in the form of a bread food product and process therefor. A dough is prepared using a tomato based formula providing pizza flavor ingredients for homogeneous distribution throughout a soft textured baked bread loaf. A charge of stabilized f... | 04/26/1977 |
| 4016298 | Cheese extender A cheese extender comprised of a congealed mixture of a particular neutralized casein, fat and water. The weight ratios of neutralized casein to fat are from 1:2 to 2:1 and the weight ratios of water to the combination of neutralized casein and fat are fr... | 04/05/1977 |
| 4009288 | Method of preparing instant wontons containing a filler Preparation of instant wontons containing a filler by preliminarily frying raw wontons formed of a filler wrapped in a skin containing 28 to 33% by weight of water in oil heated to 105° to 120° C to reduce the water content of the skin to 16 to 20% and ... | 02/22/1977 |
| 4001435 | Process for preparing foods and drinks A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced by action of alpha-1,6-glucosidase and beta-amylase to en... | 01/04/1977 |
| 3992555 | Supplemented food product and process for preparing same Food supplements are prepared by mixing assimilable iron compounds, vitamins, minerals or mixtures thereof with a heated edible metabolizable fat carrier to form a homogeneous dispersion of iron compounds, vitamins, minerals, or mixtures thereof in the fa... | 11/16/1976 |
| 3983256 | Precooked farinaceous foods adapted for microwave heating and a syrup topping therefor Stacked pancakes or other farinaceous griddle food is described. Between adjacent pancakes is a layer of sugar syrup in a plastic but non-fluid condition and preferably whipped to provide a foam structure. The stack is packaged within a container such as ... | 09/28/1976 |
| 3982033 | Process for coating pizza shells with sauce Pizza sauce is applied to pizza shells by a method in which the shells are held stationary and the sauce applied in a movement thereabove. The pizza shells are transmitted along a horizontal deck to a position at which the movement is interrupted for suff... | 09/21/1976 |
| 3950550 | Fried tofu product and method for making the same A fried tofu product, such as "aburage", "ganmodoki", "aburage casing" and "jointless aburage casing", is prepared without coagulants normally used in conventional processes for making tofu by forming a kneaded soy proteinaceous material or soy protein do... | 04/13/1976 |
| 3950545 | Baked product containing protein and vitamins and process for preparing same A highly nutritional baked product, high in both protein content and vitamin content, stable against loss of protein efficiency ratio and vitamin potency, and further stable against staling and microbial growth and process for preparing same is disclosed.... | 04/13/1976 |
| 3941891 | Synergistic combination cheese extender A cheese extender comprised of a congealed mixture of a synergistic combination of sodium caseinate and potassium caseinate, fat and water. The weight ratios of the caseinates to fat are from 1:2 to 2:1 and the weight ratios of water to the total of the c... | 03/02/1976 |
