Did You Know...
...that to encourage use of his new invention, the shopping cart, market owner Sylvan Goldman hired fake shoppers to push the carts around his store in Oklahoma City? Seems his customers were reluctant to give up their hand-carried baskets.
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| Number | Title | Issue Date |
| 7357953 | Method for manufacturing sausages, and container for containing sausages to be processed The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin filled with a sausage filling, and B) drying the half-finished product ... | 04/15/2008 |
| 7303328 | Disposable cartridge for mixing exothermic or endothermic reaction substances, and relative cartridge-support assembly The cartridge has two compartments normally for containing two substances of the mixture, which are separated by a preferential break member; one of the two compartments contains a liquid solvent, and is fitted with a bellows having an intake valve and for producing... | 12/04/2007 |
| 7291246 | Liquid board The invention relates to liquid board comprising one or more layers of material containing cellulose, one or more of said layers comprising an additive that has the capacity to react with or decompose a disinfectant with which said liquid board is treated, so that a... | 11/06/2007 |
| 7247330 | Method for controlling microbial contamination of a vacuum-sealed food product Methods for controlling contamination of a food product are provided which utilize a combined treatment comprising thermal surface treatment and introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. ... | 07/24/2007 |
| 7205014 | Production method of soymilk curd The present invention provides a method for producing a soymilk curd comprising steps of: adding a protein cross-linking enzyme into acid-treated soymilk adjusted at pH 5.4 to 6.4 by adding an acid to the soymilk; allowing proteins in the soymilk to form cross-links... | 04/17/2007 |
| 7186428 | Method of oxygenating yeast slurry using hydrophobic polymer membranes Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane having a gas side and a liquid side. The yeast slurry flows over ... | 03/06/2007 |
| 7175049 | Dispensing cap A combination container and container cap (10) includes a container cap (11) having a deformable cover (14) on which a plurality of levers (15) are operatively connected. The levers (15) move from a first position to a second posit... | 02/13/2007 |
| 7169415 | System for preserving fresh meat products A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Ed... | 01/30/2007 |
| 7115293 | Dough compositions for the preparation of baked products The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough composition. The dough compositions contain at least one strain of a lti-ye... | 10/03/2006 |
| 7041285 | Coatings with enhanced microbial performance Coatings with enhanced microbial performance can be applied to any surface that is subject to growth of unwanted or undesired organisms. Each layer of the multilayered article may contain microorganisms, enzymes, nutrients and other ingredients that contribute to th... | 05/09/2006 |
| 7041323 | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced ... | 05/09/2006 |
| 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 |
| 6787348 | Liquid starter cultures having improved storage stability and use thereof Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lac... | 09/07/2004 |
| 6602529 | High raw specific volume dough in a chub A dough product suitable for storage by refrigeration or freezing that includes a package constructed as a chub from a substantially gas impermeable material closed at opposite ends around a dough portion containing at least flour, a liquid, and a leaveni... | 08/05/2003 |
| 6569474 | System for preserving food products A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage ba... | 05/27/2003 |
| 6490965 | Airlock assembly supporting bloop detection device An airlock assembly for allowing fermentation gasses to escape from a sealed fermentation vessel and preventing ambient gasses from entering the fermentation vessel and including a structure for producing electrical signals that can be used to detect said... | 12/10/2002 |
| 6391350 | Method for the pre-baking treatment of chunk of frozen bread dough A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in... | 05/21/2002 |
| 6383530 | Method for the pre-baking treatment of shaped and frozen bread dough A method for pre-baking treatment of shaped and frozen bread dough includes placing the shaped and frozen bread dough in a container and raising an inner temperature of the container to a range of 17° C. to 40° C. at a raising rate of 0.1° C./min to 2Â... | 05/07/2002 |
| 6303326 | Insect salivary enzyme triggers systemic resistance The present invention includes the characterization of the major salivary protein or enzyme of the corn earworm Helicoverpa zea for triggering resistance to bacterial blight and frogeye leafspot in soybeans and for triggering resistance to insects in toma... | 10/16/2001 |
| 6287610 | Method for increasing the tenderness of a meat product A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage ba... | 09/11/2001 |
| 6260474 | Sediment collection A stopper including a collection receptacle, characterized in that the stopper is provided with a valve that permits flow of sediments into said collection receptacle, wherein the valve may be closed to substantially trap the sediments in the collection r... | 07/17/2001 |
| 6171621 | Method for manufacturing a food based on a protein hydrolysate A liquid food based on a protein hydrolysate and a method for manufacturing the liquid food. The food is manufactured by preparing a solution of a starting material containing proteins, adjusting the pH of the solution, sterilizing the solution, aseptical... | 01/09/2001 |
| 6159510 | Method of bioconversion of industrial or agricultural cellulose containing wastes A method of bioconversion of organic industrial or agricultural cellulose containing wastes into proteinaceous product. The method comprises comminution of the wastes with moistening and addition of a starting culture inducing their biological degradation... | 12/12/2000 |
| 6103277 | Method of producing a cheese and preparing same for distribution The disclosure relates to a method of producing and preparing for distribution a cheese from milk by concentrating the milk and thereafter fermenting, evaporating and packaging the milk concentrate in finished consumer packages. The fermentation is discon... | 08/15/2000 |
| 6060088 | Preparing a packaged edible baked product A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished bread within a standard food can while enabling the bread to be stored for very long periods without spoiling or becoming inedible. The method includes s... | 05/09/2000 |
| 6042851 | Process for producing packed tofu A process for producing packed tofu includes the steps of mixing soybean milk that has been heat-sterilized and cooled with (A) 0.01 to 0.3% by weight by volume of at least one coagulant selected from the group consisting of natural bittern, magnesium chl... | 03/28/2000 |
| 6042852 | Low pressure refrigerated dough product A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pres... | 03/28/2000 |
| 5962045 | Process for producing beers having yeast turbidity A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into the container during packaging, and nevertheless to perfor... | 10/05/1999 |
| 5952020 | Process of bio-conversion of industrial or agricultural cellulose containing organic wastes into a proteinaceous nutrition product A process of conversion of low protein, cellulose containing waste into a fodder or fodder supplement is provided. The process is effected by (a) inoculating the waste under aerobic conditions with a first inoculum including at least one first microorgani... | 09/14/1999 |
| 5939109 | Yeast-leavened refrigerated dough products The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selecti... | 08/17/1999 |
| 5869113 | Method for preserving food products and food products made thereby A method for preserving a food product, such as meat, using the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacter... | 02/09/1999 |
| 5766660 | Container for storing kimchi A container for Kimchi includes a receptacle body and a detachable cap for the body. An underside of the cap carries a filter for removing Kimchi odors, an air vent extending from the filter to the exterior of the cap, and a microporous membrane extending... | 06/16/1998 |
| 5766656 | Fresh, renneted cast cheese and a method of manufacturing A fresh renneted cheese having a pH value of 6.7 or below and in particular between 6.0 and 5.0 having a hydrocolloid structure which has not developed before the casein network of the cheese has developed. A method of preparing this cheese comprises addi... | 06/16/1998 |
| 5759596 | Yeast-leavened refrigerated dough products The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selecti... | 06/02/1998 |
| 5744330 | Catabolite non-repressed substrate-limited yeast strains The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.... | 04/28/1998 |
| 5705211 | Method and apparatus for carbonating a beverage A beverage containing sugar is carbonated by first placing the beverage and a small amount of yeast in a bottle. A small paper disk impregnated or coated with a yeast-killing sterilizing agent such as sodium metabisulfite is attached to the underside of a... | 01/06/1998 |
| 5650183 | Preparation of refrigeratable dough products containing saccharomyces cerevisiae ATCC 74212 Refrigeratable yeast-leavened dough products are prepared that can be stored for extended periods of time at refrigeration temperatures. The dough composition and yeast strain are chosen to limit the total leavening action of the yeast by controlling the ... | 07/22/1997 |
| 5643625 | Method for packaging refrigeratable yeast leavened doughs Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.... | 07/01/1997 |
| 5614236 | Bottle closure for collecting and trapping sediment A bottle closure for collecting and removing solid sediment particles from a liquid being fermented in situ in a bottle to form an alcoholic beverage. The closure has a skirt portion which is adapted to be removably fastened to the neck of the bottle and ... | 03/25/1997 |
| 5580591 | System and method of proofing pre-packaged doughs A method of proofing packaged dough comprising providing a case have aligned orifices in the top and bottom walls and placing plural packages containing substantially unproofed, unbaked dough in the case in abutting fashion. The case is placed in a heatin... | 12/03/1996 |
