Bizarre Patents
Pillow with retractable umbrella
A pillow assembly having a supporting assembly and a retractable umbrella assembly that is easily transportable and allows a user to support his/her head while covering their face from sunlight.
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 |
| 7455867 | Methods for utilizing delayed dilution, mixing and filtering to provide customized varieties of fresh-brewed coffee on demand An improved system for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing system for making relatively large quantities of fresh brewed coffee beverages (in particular, cus... | 11/25/2008 |
| 7449206 | Method for post-harvest processing of the green cicer bean The present invention relates to methods and apparatuses for processing podded vegetables including green Cicer beans. Green Cicer beans are commonly referred to as chickpeas and come in two varieties, Desi-type and Kabuli-type. The Kabuli-type of chickpeas are comm... | 11/11/2008 |
| 7449207 | Method for processing tomatoes for the production of chunk tomato products A method of making chunk tomato pieces from tomatoes. The tomatoes are introduced into a tomato preparation system where they are cleaned, de-stemmed, peeled and chopped. This creates a mixture of tomato chucks, seeds and juice. The tomato chunks are separated from ... | 11/11/2008 |
| 7445806 | Process for selective grinding and recovery of dual-density foods A process for selectively grinding dual-density processed food in a single unit operation in a short-duration manner. Selective grinding as between lower-density and higher-density portions of the dual-density processed food may be effected without the need for movi... | 11/04/2008 |
| 7445807 | Agglomerated granular protein-rich nutritional supplement A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and minerals; edible amino acids; and edible plant extracts, where the nutr... | 11/04/2008 |
| 7437991 | System for pressing and vacuum treatment of cheese solids A system for pressing and vacuum treatment of cheese solids is disclosed. The system includes a device for continuously treating loaded cheese solids containers with mechanical pressure and vacuum during movement of the containers in a circular path. Preferably, mec... | 10/21/2008 |
| 7438941 | Methods utilizing delayed dilution, mixing, and filtration for providing customized beverages on demand System for making and delivering a customized beverage product to a consumer having a user interface, a customization director in communication with a customization data store and the user interface, wherein the customization director includes executable instruction... | 10/21/2008 |
| 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 |
| 7421942 | Grease collection system for oven A grease collection system is provided that may be connected to an oven for the real-time removal of grease from the heating chamber while maintaining a closed system. In particular, one end of a grease removal conduit is placed in communication with a drain in the ... | 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 |
| 7419692 | Methods and systems for forming concentrated consumable extracts Typical known methods for producing large quantities of concentrated extracts from solid raw materials such as ground, roasted coffee are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varie... | 09/02/2008 |
| 7419693 | Compositions containing green tea catechins and one or more polyvalent mineral cations Included are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also included is a process for avoiding the turbidity issues associated with inclusion of calcium ... | 09/02/2008 |
| 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 |
| 7407683 | Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organolepetic ... | 08/05/2008 |
| 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 |
| 7399496 | Hydrolyzed whey protein compositions The present invention relates to whey protein compositions that can be incorporated into solid foodstuffs and liquid compositions to provide supplemental amounts of protein. The foodstuffs and liquid compositions are stable when subject to conditions of heat and/or ... | 07/15/2008 |
| 7396554 | Antioxidant sesame extract An antioxidant extract from sesame seed/cake containing sesamol and other compounds is prepared by employing selective extraction techniques and purification methods and that which can be effectively utilised as a substitute for synthetic antioxidants for the protec... | 07/08/2008 |
| 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 |
| 7393552 | Compositions comprising protein and fatty acid Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise: (a) a protein component including a protein selected from whey, casein, and mixtures thereof; and ... | 07/01/2008 |
| 7378123 | Methods involving whey protein isolates The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric poin... | 05/27/2008 |
| 7374787 | Stabilized, aqueous silicon dioxide dispersion An aqueous dispersion, having a silicon dioxide powder having a silicon dioxide content of 10 to 60 wt.%, wherein the aqueous dispersion is stable in the pH range of 2 to 6, the aqueous dispersion additionally contains at least one compound, which is at least partia... | 05/20/2008 |
| 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 |
| 7368144 | Method for obtaining cocoa bean polyphenol extracts, resulting extracts and uses thereof The invention concerns a method for obtaining extracts based on polyphenol compounds contained in cocoa, characterised in that it includes: using fresh beans, which have not been pre-treated or defatted, said fresh beans whereof their pulp and shell have been elimin... | 05/06/2008 |
| 7368140 | Nut fragments and methods of forming nut fragments Raw material nuts may be quenched using an extremely low temperature liquefied gas to produce cracks in the raw material nuts. The cracked raw material nuts may then be crumbled along the cracks to separate the nuts into small nut fragments. After returning the temp... | 05/06/2008 |
| 7363853 | Device for cracking open and separating an egg The invention relates to a device for cracking open an egg wherein the device grips said egg, penetrates the shell of said egg, and opens the shell of the egg to release the contents therein. ... | 04/29/2008 |
| 7364767 | Food additive The invention relates to a food additive having carraghenate ι and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the production of food products. ... | 04/29/2008 |
| 7364764 | Soluble roasted chicory having high inulin content The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range ... | 04/29/2008 |
| 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 |
| 7354611 | Fecundity-promoting supplement for the insidious flower bug reared on artificial diet A new protein supplement for insect rearing contains extracts of insect eggs or cultured insect egg embryonic cell lines from insects such as Plodia interpunctella and Ephestia kuehniella Zeller, etc., to increase the fecundity of insects reared for bi... | 04/08/2008 |
| 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 |
| 7350457 | Apparatus for preparing a foamed beverage suitable for consumption The apparatus for preparing a beverage with a foam layer suitable for consumption is provided with a mixing chamber, supply means for supplying a liquid, such as water or steam, to the mixing chamber and first dosing means for dosed supply of a concentrate to be mix... | 04/01/2008 |
| 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 |
| 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 |
| 7323205 | Production process of packaged green tea beverages A process is described for the production of a packaged green tea beverage containing non-polymer catechins at a concentration of 0.05 to 0.5 wt. %. According to the process, an aluminosilicate which has an iron release rate of not greater than 0.8 mg/kg to a catech... | 01/29/2008 |
| 7318942 | Heat sterilized milk-added coffee beverage and method of suppressing precipitates in same An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a... | 01/15/2008 |
| 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 |
| 7300681 | Method for the production of protein preparations with essentially constant properties Shown is a method for producing protein preparations having essentially constant functional properties for technical applications within a broad pH range from about pH 3 to pH 10 by means of extraction from a starting product which contains protein, notably legumes,... | 11/27/2007 |
