Bizarre Patents
Method and apparatus for making a drink hop along a bar or counter
A method for generating a drink which appears to hop from a remote spot on the bar or counter and take one or more leaps, before landing in a patron's glass.
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 |
| 8337932 | Bubble stabilizer and sparkling beverage containing the same The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a ... | 12/25/2012 |
| 8282978 | Emulsified bean-based oil substitute A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or aft... | 10/09/2012 |
| 8128980 | Method for production of water-soluble polysaccharide Disclosed is a novel water-soluble soybean polysaccharide which is produced by imparting a function of stabilizing a protein in a pH range around the isoelectric point of the protein to a water-soluble soybean polysaccharide. Also disclosed is a novel dispersion sta... | 03/06/2012 |
| 8124159 | Method of making bean curd using rice The present invention relates to a method of making bean curd using rice in which 65-70 wt % of soya beans and 30-35 wt % of parched rice in about a total weight of 5 kg for one block of bean curd are soaked, and in which the soya beans are soaked for about 8-12 hou... | 02/28/2012 |
| 8088432 | Instant food-type soybean paste blended with sea urchin eggs and method of manufacturing the same Shown is a method for manufacturing an instant-type soybean paste blend made with sea urchin eggs, having grinding lyophilized sea urchin eggs; blending 100 parts by weight of an aged soybean paste, with 16 to 30 parts by weight of the ground sea urchin eggs; lyophi... | 01/03/2012 |
| RE42749 | Method of producing a soy-based dough and products made from the dough A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60... | 09/27/2011 |
| 8012525 | Whole soybean powders Compositions having whole soybean powders and soymilks produced therefrom are described. ... | 09/06/2011 |
| 8003154 | Hydration process for a refried bean product This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hy... | 08/23/2011 |
| 7989015 | Methods of forming heat stable soy milk concentrates Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method remov... | 08/02/2011 |
| 7879385 | Emulsified bean-based oil substitute A method for making a bean-based oil substitute comprising the steps of making an aqueous liquid dispersion of comminuted beans in a stable flowable form, homogenizing said aqueous dispersion, and mixing an emulsifier with said comminuted beans before, during or aft... | 02/01/2011 |
| 7638155 | Process for making soy protein products having reduced off-flavor Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxi... | 12/29/2009 |
| 7629014 | Oilseed processing Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over p... | 12/08/2009 |
| 7618671 | Recovery of isoflavones and removal of oligosaccharides from aqueous mixtures using zeolites The present invention provides a process using zeolites for recovering isoflavones and removing undesired oligosaccharides from aqueous mixtures, such as soy whey and other plant processing waste products. The aqueous mixture is treated with a large pore hydrophobic... | 11/17/2009 |
| 7618672 | Selective removal of oligosaccharides from aqueous mixtures using zeolites The present invention relates to a process for selectively removing undesired oligosaccharides from aqueous mixtures such as plant processing waste products, including soy whey and other vegetable wheys, using an ultrastabilized large pore, hydrophobic zeolite Y. Th... | 11/17/2009 |
| 7588792 | Production of extruded edible material An extruded edible material having soybean protein and cabbage, wherein the content of cabbage is 0.05 to 8 parts by weight (as dry solids content) per 100 parts by weight of the soybean protein (as dry solids). In the extruded edible material, a peculiar flavor der... | 09/15/2009 |
| 7560132 | Oilseed processing Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over p... | 07/14/2009 |
| 7560131 | High solubility composition with high isoflavone concentration and process of producing same It is intended to provide a composition containing isoflavones which has a high purity and yet is highly soluble in water in a natural state without adding any solubilizers or subjecting to chemically modification. It is found out that a composition containing isofl... | 07/14/2009 |
| 7541057 | Method for preparing multipurpose ready-to-eat high protein soy granules A method for preparing multipurpose ready-to-use, high-protein soy granules from texturized vegetable protein having protein content in the range of 45-52% and moisture content in the range of 3 to 8% said process comprising the steps of partial hydration of the tex... | 06/02/2009 |
| 7476408 | Method of preparing soy milk compositions Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics. ... | 01/13/2009 |
| 7462371 | Process for the preparation of soy based low-fat and high protein snack A soy based, ready-to-eat, low-fat, high protein snack food and a process for its manufacture prepared by blending in a ribbon blender full-fat soy flour (5-20%), bengal gram flour (24-40%), rice flour (18-20%), chili powder (0.5-0.7%), and baking powder (0.25-0.35%... | 12/09/2008 |
| 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 |
| 7429399 | Modified oilseed material A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, f... | 09/30/2008 |
| 7422762 | Process for producing soybean powder Lipoxygenase-free soybean grains are mechanically pulverized into fine particles and then subjected to heat drying treatment with water vapor having a temperature in the range of 130 to 250° C. under atmospheric pressure to form lumps of soybean powder. The lumps a... | 09/09/2008 |
| 7419695 | Soy protein blend for soft confectionary food bars The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of protein materials, a structural protein material and a binding protein... | 09/02/2008 |
| 7413762 | Process of making refried beans containing an oil substitute and product thereof A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil with said comminuted beans, before or after homogenization of the bean... | 08/19/2008 |
| 7399495 | Protein product imparting high water dispersibility A method of imparting high water dispersibility to a protein product or protein-containing material, such as a powdered or particulate protein product, which method includes adding a surfactant and a flow enhancing agent to the protein product. The method is applica... | 07/15/2008 |
| 7396555 | Method for making a low carbohydrate dough A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to l... | 07/08/2008 |
| 7357955 | Acid beverage composition utilizing an aqueous protein component This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing ... | 04/15/2008 |
| 7354616 | Modified oilseed material with a high gel strength Modified oilseed material with a high gel strength is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as processed meat products. The modified oil... | 04/08/2008 |
| 7351441 | Easily dispersible granules of soybean protein An easily dispersible granule of soybean protein having powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of th... | 04/01/2008 |
| 7340817 | Molded flare assembly A fully formed flared portion is molded as part of the main body of the one embodiment of the fitting. The flared portion is inserted through the back side of a retaining cap. A collet assembly is assembled together around the smallest diameter of the tube fitting b... | 03/11/2008 |
| 7338682 | Method for producing a coagulate food comprising raw material of KONNYAKU and bean curd ground product and said coagulate food The invention provides a process for producing a coagulate food which comprises the following steps: (a) preparing KONNYAKU paste containing raw materials of KONNYAKU and water, in which a bean curd ground product, or this product and other raw materials, not more t... | 03/04/2008 |
| 7335390 | Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properti... | 02/26/2008 |
| 7332191 | Compositions containing toasted soybean flakes and potato flakes The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The to... | 02/19/2008 |
| 7332192 | Soy protein isolate A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy pro... | 02/19/2008 |
| 7332188 | Animal chew containing fermented soyfood The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched animal chew toy may be formed by mixing a resin with the fermented soy nu... | 02/19/2008 |
| 7323200 | Calcium fortified, soy based, infant nutritional formulas Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about 8.0 g, (B) carbohydrate, preferably from about 8.0 g to about 16.0 g, (... | 01/29/2008 |
| 7306821 | Process for producing a high solubility, low viscosity, isoflavone-enriched soy protein isolate and the products thereof A soy protein isolate that has increased amounts of isoflavones and saponins and a high Nitrogen Solubility Index (“NSI”) is produced by a process that involves ultrafiltration and the avoidance of isoelectric precipitation. The soy protein isolate has at least ... | 12/11/2007 |
| 7303778 | Low carbohydrate coating system for breaded foods This invention is directed to a protein containing composition for coating a food product, containing a liquid batter protein material having a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and ... | 12/04/2007 |
| 7300680 | Soy protein products and methods for producing soy protein products A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, an... | 11/27/2007 |
