Did You Know...
...that while attempting to develop a super strong glue, 3M employee Spencer Silver accidentally developed a glue that was so weak it would barely hold two pieces of paper together? However, his colleague Art Fry needed the glue. Fry sang with his church choir and marked the pages of his hymnal with small scraps of paper that often fell out. He used Silver's glue to hold the papers in place. Today we call this invention Post-it Notes.
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| Number | Title | Issue Date |
| 4455319 | Method of effecting long wavelength radiation cooking A long wavelength counter top radiation oven in which the top and bottom surfaces of the oven cavity are formed by metal radiator panels each heated by an electric resistance heating element. A low temperature cured ceramic surface coating applied to each... | 06/19/1984 |
| 4442130 | Continuous processing of rice A method for processing rice wherein paddy rice is heat treated, the heat treated rice is shelled to separate the hulls from the brown rice, the hulls are fed into a burner unit wherein they are burned in two stages to produce ash and relatively clean hot... | 04/10/1984 |
| 4439459 | Convection food heating Disclosed are an improved method and apparatus for convection heating which enables rapid heating of foods to obtain a fried taste, texture and appearance without using large amounts of oil or encountering the other disadvantages of frying. According to a... | 03/27/1984 |
| 4438146 | Method for preparing cooked wheat product Wheat producers and method for cooking such products are described, wherein the dough for such products is cooked by extrusion through an extrusion die.... | 03/20/1984 |
| 4433000 | Method for preventing separation in fruit juice-containing products The tendency of solids in fruit juice-containing products, particularly citrus fruit juice-containing products, to separate from the product is reduced and/or prevented by incorporating into the product an effective amount of low viscosity propylene glyco... | 02/21/1984 |
| 4431678 | Process for the application of a viscous chocolate mass on a plurality of irregularly-shaped individual objects A process wherein in order to be coated with chocolate, irregularly-shaped objects are placed on a perforated conveyor which is driven to convey them below a roller and above the surface of chocolate in an open-topped bottom container. The roller is mount... | 02/14/1984 |
| 4431677 | Process for producing a pineapple core bulking agent The invention relates to a process for producing a pineapple core bulking agent comprising coarsely grinding or slicing pineapple core to obtain particles or slices of 1/4 inch or less, water-washing to remove soluble carbohydrates, contacting with alcoho... | 02/14/1984 |
| 4430357 | Method of cleaning grain Grain for human consumption is cleaned by washing it for at least 8 minutes with calcium hydroxide, whereupon the calcium hydroxide is neutralized by converting it in the presence of carbon dioxide into calcium carbonate, and the two outermost layers of t... | 02/07/1984 |
| 4427710 | Method of manufacturing an instant bean curd or tofu, and the toju made by such method Beans are soaked and ground to form a mush (go), and the mush is heated and powderized. A thickening agent having a gelatinizing property is mixed with the powder. The tofu is prepared by mixing the powder with water and an additional amount of gelatinizi... | 01/24/1984 |
| 4426402 | Method for rapidly producing chocolate forms In a method and apparatus for producing chocolate forms, the molding tools are provided with chocolate retaining and handling elements which are disposed in the molds before the molding process and which define part of the molding cavity. During and after... | 01/17/1984 |
| 4424236 | Method of separating a viscous flowable paste material Dough which is to be formed into small volumes for later baking into bread, etc. is moved from a mass of dough in the lower portion of a hopper by a pair of helical screws, through a conduit, first to a metering means and then through a dispensing nozzle.... | 01/03/1984 |
| 4421775 | Method for removing the outer waxy cutin-containing layer from papaya The outer waxy, cutin-containing layer is removed from papaya by freeze-drying the fruit to separate the layer from the underlying fruit and then mechanically removing the so-separated layer.... | 12/20/1983 |
| 4421772 | Method for identifying botanical component parts of ground seeds In a method for identifying one or more botanical component parts from plants, a sample of the component parts is irradiated with electromagnetic radiation within the visible and/or ultra-violet and/or X-ray range for excitation of the component parts to ... | 12/20/1983 |
| 4419376 | Process for treating solid foodstuff pieces in a container A process for treating solid foodstuff pieces in a container which is to be hermetically sealed characterized in that the container is extended by means of an extension piece, solid foodstuff pieces are added so that they fill the container and at least p... | 12/06/1983 |
| 4418091 | Process for preparing a dry, powdery milk product The invention relates to a process for preparing a dry, powdery milk product comprising one or a number of whey products, homogenized fat and at least one caboxylic acid that is soluble in water or in a cold aqueous product, there being no fat separated f... | 11/29/1983 |
| 4418083 | Process of making hollow dried grape A process of drying an intact whole grape having substantially the same configuration as the fresh grape is described. The dried grape has a moisture content (wet basis) of below about 10% and varies from crisp to chewy depending on the time and temperatu... | 11/29/1983 |
| 4416910 | Method of continuously manufacturing multi-layered dough materials A method and apparatus for continuously manufacturing multi-layered dough materials containing at least dough layers comprising the steps of continuously extruding material in a tubular form onto a conveyor belt, stretching the material to a thin strip wh... | 11/22/1983 |
| 4416908 | Insect de-infestation method This application covers a method of treating grain and packaged foodstuffs with microwave energy under vacuum to kill insects, larvae, and eggs without raising the temperature of the product being treated to an extremely high level.... | 11/22/1983 |
| 4414240 | Process for lowering the thermogelation temperature of egg albumen The thermogelation temperature of egg albumen can be decreased by cooling an alkaline solution of egg albumen heated to a temperature within the range of from about 60° C. and the gelation temperature of the egg albumen, the solution having a pH within t... | 11/08/1983 |
| 4413014 | Fish bait and method of manufacturing the same Disclosed is a fish food or bait and a method of manufacturing same. The food or bait includes an edible porous member such as a dried ear of corn saturated with a fish attractant or nutrient. The dried ear of corn includes a cavity filled with an edible ... | 11/01/1983 |
| 4411920 | Process for baking pies A process for baking food such as pizza pies for fast food operations comprises prebaking fresh pies to a predetermined time in a baking chamber, storing the prebaked pies in a holding chamber under a controlled temperature and humidity, which humidity be... | 10/25/1983 |
| 4410553 | Method and apparatus for cooking particulate foodstuffs A cooking apparatus for cooking particulate foods comprising an elongated source of radiant heat, a container for retaining the food adjacent the source of heat, a helical device within the container for moving the food through the container and along the... | 10/18/1983 |
| 4407840 | Instant refried bean powder and process for producing the same A process for producing dried bean powder which is instantly reconstitutable with water to form a product having the flavor, color and texture of conventional refried beans. The dried bean powder contains a major proportion of finely divided cooked bean p... | 10/04/1983 |
| 4404229 | Method for the production of molded meat or meat-like products A method and apparatus for the production of molded meat or meat-like products, for example sausages. The surface of the product is treated with a fluid, which could be for coloring or flavoring purposes, but is advantageously e.g. an edible acid adapted ... | 09/13/1983 |
| 4396636 | Method for producing frozen-food Disclosed is a method for producing a frozen-food which comprises: the step of forming an ice-capsule, in which the food, initially at room temperature, is chilled with a freezing medium of -80° C. to -100° C. so as to form an ice-capsule surrounding th... | 08/02/1983 |
| 4394393 | Method for peeling citrus fruit A method for cold peeling citrus fruit is disclosed wherein the fruit is first cored and sliced into a plurality of segments and the pulp is thereafter severed from the peel by forcing the segment through a knife. An apparatus is disclosed where the fruit... | 07/19/1983 |
| 4390560 | Process for producing a cream cheese-like food This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein and an orthophosph... | 06/28/1983 |
| 4388338 | Method for preparing beverages in portions The present invention relates to a method and a device for preparing beverages such as coffee, tea and cocoa in portions in containers such as plastic cups, said containers being first partially filled with a pre-measured amount of flavored powder and the... | 06/14/1983 |
| 4388329 | Process for the production of a pasteurized cheese in powder form To obtain a pasteurized cheese in powder form which, after reconstitution, has the properties of Mozzarella, a colloidal lactic solution having protein/lactose and protein/calcium ratios at least about twice as high as those of natural milk and a pH of fr... | 06/14/1983 |
| 4385074 | Quick cooking rice and process for making the same A continuous process for producing quick cooking rice is provided herein. Such rice only requires approximately 5 minutes swelling time in hot, not boiling, water to prepare for consumption. The rice produced by this process is also high in nutrients in t... | 05/24/1983 |
| 4385075 | Method for thawing frozen food Apparatus and method for thawing frozen food for use in a refrigerator appliance with a storage compartment maintained at a temperature between 33°-55° F. There is provided a container for receiving a frozen food load to be thawed within the compartment... | 05/24/1983 |
| 4384006 | Method for applying a grill stripe to a food product A method for placing a grill stripe or score mark on a meat product by transporting the meat product against a heated grill. A continuous conveyor transports individual wieners along a path of conveyance. A belt conveyor raises the wieners above the suppo... | 05/17/1983 |
| 4384009 | Method of manufacturing dehydrated meat product The invention provides a method of producing an edible dehydrated meat product having a water activity level of between 0.7 and 0.85. According to the method 40-90% by weight of raw meat pieces are intimately mixed with 10-60% by weight of vegetable mater... | 05/17/1983 |
| 4382966 | Animal feed suspension and method of making the same A new animal feed suspension including method for its preparation, where xanthan gum stabilizes the suspension such that an excess of 20% by weight insoluble nutrients are held suspended therein.... | 05/10/1983 |
| 4379796 | Method of concentrating fresh fruits A method of concentrating fruits which preserves the original coloration and freshness of flavor and retains the structural integrity of the fruit for subsequent preserving or canning operations. The fruit is first subjected to a high vacuum while adding ... | 04/12/1983 |
| 4377600 | Method for producing deodorized liquid garlic extract Liquid garlic extract which is completely free from odor is disclosed. The method for producing such garlic extract is readily carried out by merely mixing any edible oil into the garlic juice squeezed from the garlic bulbs and hold the juice for a predet... | 03/22/1983 |
| 4376131 | Method for controlling the heating of food stuff A food heating method and apparatus are disclosed in which a heating time length suitable to the food to be cooked is determined by automatically detecting a change in humidity or concentration of the vapor or gas respectively liberated from the food. The... | 03/08/1983 |
| 4374153 | Process for controlling the pinking of onions Dehydrated onion products can be prepared using a wide variety of drying conditions without pinking of the onions by treating the onions with an effective amount of base before or during the initial stages of drying.... | 02/15/1983 |
| 4372980 | Method of operating a pressure fryer A pressure fryer having a vessel adapted to cook a food product within a bath of cooking oil. Means are provided for detecting the presence of water in the vessel and the bath and for automatically disabling the heater of the fryer if water is present in ... | 02/08/1983 |
| 4372983 | Method of making cheese An enclosed finishing vat for cheese making. The vat has a generally oval configuration and an agitating unit is mounted for reciprocating movement on a frame above the vat and includes a vertical drive shaft that extends through a slot in the top of the ... | 02/08/1983 |
