Bizarre Patents
User-operated amusement apparatus for kicking the user's buttocks
An apparatus including a user-operated and controlled apparatus for self-infliction of repetitive blows to the user's buttocks by a plurality of elongated arms bearing flexible extensions that rotate under the user's control.
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| Number | Title | Issue Date |
| 7244463 | enhanced animal food product The present invention advances prior art animal food products by providing an animal food product formulated with Garicinia mangostana L., or Mangosteen fruit, from the Mangosteen plant. The addition of Mangosteen to the animal food product of the present inv... | 07/17/2007 |
| 7214399 | Shelf stable vegetable composition and method of making The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the composition a water activity of 0.65 or less and a pH of 6.5 to 7.5 at ambient ... | 05/08/2007 |
| 7198811 | Compositions for the preservation of fruits and vegetables The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D inhibitor, at least one compound comprising an isoprene subunit, at lea... | 04/03/2007 |
| 6977076 | Methods for obtaining from Chlorella extract polysaccharides having immunomodulating properties Chlorella extracts containing high molecular weight Chlorella polysaccharide and polysaccharide complexes show immune modulatory, specifically immune stimulatory, activity. The polysaccharide and polysaccharide complexes contain glucose and any combina... | 12/20/2005 |
| 6974576 | Chlorella composition having high molecular weight polysaccharides and polysaccharide complexes Chlorella extracts containing high molecular weight Chlorella polysaccharide and polysaccharide complexes show immune modulatory, specifically immune stimulatory, activity. The polysaccharide and polysaccharide complexes contain glucose and any combina... | 12/13/2005 |
| 6902753 | Acidic solution of sparingly-soluble group IIA complexes An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasi... | 06/07/2005 |
| 6749875 | Fruit and vegetable preservative Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant such as ascorbic acid, erythorbic acid or alpha lipoic acid. Juices are ... | 06/15/2004 |
| 6703059 | Process for producing burgundy-colored flavored olives and product made thereby A process for producing burgundy colored olives including the steps of darkening the color of the olives (21); neutralizing the pH of the olives (23); while neutralized, soaking of the olives in an aqueous solution of Red Dye No. 3 at ambient temperatures... | 03/09/2004 |
| 6689403 | Mixture for reddening meat products The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×108 and 5×1010 germs of a nitrate-reducing microorganism suitable for ... | 02/10/2004 |
| 6630187 | Fruit preservation system A process for preserving fruit is disclosed which comprises covering the fruit with a mixture of apple cider, water, white sugar, brown sugar, and cornstarch, with optional flavoring or coloring agents such as vanilla extract or cinnamon.... | 10/07/2003 |
| 6534054 | Bacterial strain, processed plant extracts, compositions containing same, processes for their preparation and their therapeutic and industrial applications The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived materia... | 03/18/2003 |
| 6358555 | Process for producing frozen avocados A process for producing frozen avocados which will not easily disintegrate or discolor on and after thawing or defrosting. The process includes the steps of cutting avocados into a plurality of pieces and removing seeds from bodies of the pieces, heating ... | 03/19/2002 |
| 6352727 | Bactericides An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used repeatedly in a sterilizing process. The object can be achieve... | 03/05/2002 |
| 6251453 | Process for preparing fruit of the plant of Solanaceae capsicum A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a solution of a sweetener such as sugar in an acideous liquid such ... | 06/26/2001 |
| 6224926 | Natural antibrowning and antioxidant compositions and methods for making the same The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for making the antibrowning/antioxidant compositions of the present... | 05/01/2001 |
| 6221417 | Conversion of xanthophylls in plant material for use as a food colorant This invention relates to the in situ process for converting non-free-form xanthophylls to free xanthophylls in the biological material of the plant. The method, more particularly, relates to a method that would liberate xanthophylls by transesterificatio... | 04/24/2001 |
| 6210729 | Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility. The vegetable composition can also contain an enhancing age... | 04/03/2001 |
| 6113958 | Method of preventing wound-induced browning in produce A method of preventing wound-induced browning in lettuce by applying a short thermal stress induced by immersing the lettuce in water at approximately 40° C. to approximately 60° C. for approximately 360 seconds or less. Alternatively, forced-air heatin... | 09/05/2000 |
| 6093433 | Process for preserving product quality of lychee An improved process for preserving the product quality of lychee fruit, particularly the pericarp color comprising the following steps; (i) treating fresh lychee fruit with cold water; (ii) treating the lychee fruit with hot water; (iii) treating the lych... | 07/25/2000 |
| 6054160 | Compositions and processes for maintaining the fresh sensory attributes of freshly-cut apples Compositions and processes are disclosed for treating fresh-cut apple pieces by dipping cut apple pieces in an aqueous solution containing GRAS (Generally Recognized As Safe) substances that protect the cut apple pieces from deterioration due to increased... | 04/25/2000 |
| 6033701 | Hydraulic pressure sterilization and preservation of foodstuff and feedstuff Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of pressure for the duration of storage and most can be held in g... | 03/07/2000 |
| 6022573 | Plant extract A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry powder, and a green coloring material obtained by further... | 02/08/2000 |
| 6004601 | High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous blanch solution has a zinc ion concentration of at least ab... | 12/21/1999 |
| 5985303 | Shelf-life extender for food use The invention provides a shelf-life extender for upholding the freshness of food, such as meat, vegetables, fruits, etc., in retail packages or in a refrigerator for an extended period of time. An isothiocyanic acid compound is supported on a matrix such ... | 11/16/1999 |
| 5952027 | Method for browning precooked, whole muscle meat products A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle meat product with a browning liquid pyrolysis product. The c... | 09/14/1999 |
| 5942270 | Process of preserving the green color of green beans A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.... | 08/24/1999 |
| 5939117 | Methods for preserving fresh fruit and product thereof Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fre... | 08/17/1999 |
| 5922382 | Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving fresh, vitaminized flavored or unflavored cut apple pieces t... | 07/13/1999 |
| 5922383 | Method for brine free long term storage of pickles The present invention relates to a method for long term storage of pickles in an environment free of brine or other liquid media. The method includes treating cucumbers in a brine solution at a temperature of about 195° F. and then storing for about 24-7... | 07/13/1999 |
| 5914143 | Long-term preservation of apple slices and the like Apple slices are introduced into a preservative solution comprising about 8%-20% of a sweetening agent, about 0.1%-0.6% of an edible acid, and about 0.015%-0.025% of sulfur dioxide. The fruit pieces are then placed under a vacuum and then, after the vacuu... | 06/22/1999 |
| 5908650 | Pigment composition containing anthocyanins stabilized by plant extracts An improved pigment composition containing an anthocyanin pigment and a pigment-improving agent selected from the group consisting of flavonoid glycuronides, flavonoid glucuronides, and caffeic acid derivatives. The pigment-improving agents deepen and imp... | 06/01/1999 |
| 5888574 | Process to improve color stability of fruits and vegetables containing carotenoids The color of vegetables and fruits which contain carotenoids is stabilized by adding to water particles of tea, by-products of tea extraction, a spice, rice bran, tomato skins, tomato seeds and/or paprika seeds so that the particulate material is containe... | 03/30/1999 |
| 5879730 | Method of enhancing color in a tea-based foodstuff A method of inducing the formation of color determining compounds in a tea-based food product, characterized in that the tea leaves are treated with an exogenous laccase, polyphenol oxidase or peroxidase, in combination with a pretreatment with a tannase.... | 03/09/1999 |
| 5876773 | Process of making a plant extract A water-insoluble plant powder obtained by preparing a dry powder of green plant juice squeezed from a fresh raw edible green plant (e.g., barley) and removing water-soluble components from the dry powder, and a green coloring material obtained by further... | 03/02/1999 |
| 5871794 | Stabilized guacamole and method for making same A composition for a guacamole preparation that inhibits spoilage and/or oxidation of the avocado fruit present in the preparation and the discoloration and souring that commonly accompanies oxidation. The inhibitory effect is achieved through the use of a... | 02/16/1999 |
| 5858432 | Methods for shipping broccoli without ice A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a solution of sodium citrate, ascorbic acid, sodium acid py... | 01/12/1999 |
| 5837311 | Industrial processing of tomatoes and product thereof Tomatoes are separated into desirable food products by subjecting them, after conventional preliminary treatments, such as crushing, to a separation of serum from pulp by centrifugation at temperatures between 75° and 110° C. and centrifugal force betwe... | 11/17/1998 |
| 5837304 | Olive processing method Methods of debittering and coloring black ripe olives include the steps of treating the olives with iron solution at elevated temperature, in the absence of oxidizing agents, followed by the step of aerating the solution. The unique coloring method permit... | 11/17/1998 |
| 5695799 | Process for producing wheat flour and wheat flour products This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To treat tyrosinase of wheat bran which remains in wheat flour... | 12/09/1997 |
| 5693354 | Method of disinfecting fresh vegetables by processing the same with a liquid containing a mixture of argon:carbon dioxide A method of washing one or more fresh vegetables, which entails washing the one or more fresh vegetables with at least one aqueous liquid containing at least an antimicrobially effective amount of dissolve carbon dioxide, and at least an amount of dissolv... | 12/02/1997 |
