Bizarre Patents
Crispy Chip Sandwich and Process of Producing a Sandwich Product
A food product comprising a multilayer cookie or snack having outer layers formed from a crispy type edible food product such as a potato chip or corn chip, etc. with an intermediate marshmallow layer being in contact with the inner surface of each crispy chip and one or more filler substances.
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 |
| RE43136 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 01/24/2012 |
| 8025914 | Method of preparing egg nuggets A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed th... | 09/27/2011 |
| 7951411 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 05/31/2011 |
| 7943191 | Egg based foodstuff resembling french fries and the method of making same A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base co... | 05/17/2011 |
| 7939123 | Deep fried egg-based foodstuff A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base co... | 05/10/2011 |
| 7927648 | Composition and method for enhancing eggs A blend is provided for enhancing or replacing eggs in foods. The blend, when mixed with natural liquid eggs, liquid egg substitute or whole egg powder and water, provides an edible egg product having a higher level of protein and lower levels of cholesterol and fat... | 04/19/2011 |
| 7914840 | Egg-based powder A process for preparing a texturizing powder by creating a mixture of egg and milk protein components, pasteurizing the mixture at a temperature that is sufficiently high to eliminate bacteria, and drying the pasteurized mixture to form a powder that retains the fun... | 03/29/2011 |
| 7851008 | High fat to protein ratio egg yolk product and methods for making and utilizing same The present invention relates to a high fat to protein ratio egg yolk product and a method of preparing same. More particularly, the invention pertains to a dried high fat to protein ratio egg yolk product which substantially maintains the functional characteristics... | 12/14/2010 |
| 7833562 | Egg product with particulates A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amo... | 11/16/2010 |
| 7824727 | Method of making a liquid egg composition with fish oil A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product. ... | 11/02/2010 |
| 7799365 | Liquid egg composition including fish oil with omega-3 fatty acid A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product. ... | 09/21/2010 |
| 7763302 | Methods for automatically making large quantities of pre-cooked eggs having a natural appearance The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conv... | 07/27/2010 |
| 7754271 | Method for folding cooked eggs The present invention relates to a method, system and apparatus for making egg patties which have been cooked, folded, frozen and which may be reheated to provide an egg patty which resembles an egg patty made form fresh eggs. The invention includes an egg folding a... | 07/13/2010 |
| 7713571 | Egg nuggets An egg-based material that includes an egg-based substance, a water-absorbent thickener distributed throughout the egg-based material, and pieces of supplemental food distributed throughout the egg-based material, where the egg-based substance includes a natural liq... | 05/11/2010 |
| 7709039 | Formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 05/04/2010 |
| 7682645 | Method for producing cooked scrambled egg product The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with pr... | 03/23/2010 |
| 7579035 | Method for forming a scrambled egg snack food A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... | 08/25/2009 |
| 7572475 | Eggs with balanced lipid composition The present invention is related to an egg obtained from a domesticated bird, in particular a layer, having a lipid fraction balanced in ω6 and ω3 fatty saturated fatty acids according to the ratio of polyunsaturated/saturated fatty acids=1:1±10%. The present inv... | 08/11/2009 |
| 7476407 | Pasteurized refrigerated liquid egg and stable meat product and a method for making such a product The present invention is directed to a food product containing a liquid egg product and a stable meat product that retains its color, flavor, and/or texture while being stored for an extended period of time in the characteristic altering environment of the liquid eg... | 01/13/2009 |
| 7442400 | Egg replacer composition and method for making a bakery product therewith An egg replacer composition is provided that has a low cholesterol content and that can be used for preparing bakery products. It includes, calculated on dry matter, 35-85 wt % protein, 10-50 wt % vegetable oil, 0.5-5 wt % stearoyl lactylate, 0.5-15 wt % carbohydrat... | 10/28/2008 |
| 7413759 | Method of enhancing cognitive ability in infant fed DHA containing baby-food compositions Methods for enhancing cognitive ability in infants are shown. The methods comprise feeding infants baby-food compositions containing docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. Infants fed a composition containing DH... | 08/19/2008 |
| 7374790 | Method of processing granulated soft-shelled turtle eggs A method to process soft-shelled turtle eggs into fine granules by rinsing and removing foreign matter from eggs, blending eggshells, and egg white and egg yolk; then having the harder eggshells separated from the softer mixture of egg white and yolk, and frozen to ... | 05/20/2008 |
| 7338680 | Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method It is an object of the present invention to provide a method for manufacturing processed food that has no a specific smell and flavor of konnyaku, easily absorbs flavors, has good texture, feels good on the tongue, and does not fall apart when cooked. The present in... | 03/04/2008 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7320809 | Cooking oil antioxidant composition, method of preparation and use Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of... | 01/22/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7285302 | Device and method for the thermal treatment of unshelled eggs The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upr... | 10/23/2007 |
| 7264840 | Process of making a scrambled egg snack food A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... | 09/04/2007 |
| 7258890 | Process for decapsulating crustacean or rotifer eggs A process is claimed for decapsulating crustacean or rotifer eggs wherein the outer shells of the eggs are removed by dissolving the outer shells of the eggs by means of a liquid medium containing permanganate. The decapsulation process can be either performed under... | 08/21/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7235515 | Method of making a lubrication additive A process of making a lubrication additive from an egg having a yolk and egg white includes the step of separating the egg yolk from the egg white. The yolk is heated and a paste is formed from the heated yolk for use as a lubricant or an additive. A lubricating oil... | 06/26/2007 |
| 7229660 | Scrambled egg snack food A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... | 06/12/2007 |
| 7225727 | Device for heating and frothing a liquid, in particular milk An automatic device for heating and frothing a liquid, in particular milk, comprises a container which is provided with an opening for the introduction of the liquid and is associated with a duct for introducing into the liquid pressurised steam for heating the liqu... | 06/05/2007 |
| 7211287 | Egg Products Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products m... | 05/01/2007 |
| 7166314 | Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods i... | 01/23/2007 |
| 7141266 | Baby-food compositions enhancing visual acuity and methods therefor Baby-food compositions that enhance visual acuity upon feeding to an infant are shown. The compositions contain docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. The source of the DHA can be from DHA-enriched coagulated eg... | 11/28/2006 |
| 7108874 | Process for treating fresh fish The present invention provides a process for treating living fish having an improved meat quality or an elongated period of tasting time, or providing internal organs having an improved quality. According to the present invention, living fish are kept alive in an aq... | 09/19/2006 |
| 7094438 | Frozen concentrated liquid whole egg and method of making same The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. o... | 08/22/2006 |
| 7069844 | Continuous process for production of scrambled eggs The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with pr... | 07/04/2006 |
| 7052726 | Method of pasteurizing chicken shell egg The present invention provides a method of pasteurizing an in-shell chicken egg comprising measuring the lowest temperatures of albumen and yolk on time and their location according to a prescribed method, and maintaining the lowest temperatures at the pasteurizatio... | 05/30/2006 |
