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4902519 |
Lollipop-type confection formed and packaged in an elastic mold
A lollipop-type confection is described which is molded and packaged in an elastic mold together with the method of making such a confection. After the molten candy product is poured through the...
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4897280 |
Processed soybean curd food having a texture similar to meat
A processed soybean curd (tofu) food having a texture similar to meat. The food contains soybean curd and a fibrous soybean protein material mixed therein. The protein material is prepared by using...
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4889729 |
Coated edible article with holding member to prevent finger soiling
A confection having at least one wafer sheet, a coating which melts at or below body temperature on an outer side of the wafer sheet; and an edible coating member applied to the surface of the...
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4889728 |
Chewing gum and a method of manufacturing the same
This invention provides a chewing gum kit which consists of a special powdery chewing gum component (A) containing hydrous crystalline maltose as formed by hydrating the anhydrous crystalline...
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4886675 |
Fast-cooked granular rice product and method of production thereof
Fast-cooked granular rice product, consisting of the rice components obtained as byproducts in producing table rice from raw rice and comprised of husking flour, scouring flour, polishing flour and...
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4886270 |
Wishbone shaped amusement device
A wishbone shaped amusement device includes a body having spaced, hollow, divergent legs joined at a head portion. An attractant feature is placed within the body and is distinct therefrom and is...
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4885179 |
Method of making fibrous protein xanthan gum complexes
Method of preparing a fibrous xanthan gum-protein complex which retains its fibrous texture under prolonged storage conditions.
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4880654 |
Process for preparing simulated meat
Fibrous particles resembling torn flakes of meat are prepared by mixing, kneading and beating an aqueous solution of soluble alginate and protein and/or starch with aqueous polyvalent cation...
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4873099 |
Edible food product and package
A food product and package therefor is disclosed herein having a shell or bowl consisting of a circular base reinforced by an annular bead joining in a continuous circular sidewall having a...
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4863749 |
Process for the production of a low-cholesterol all-vegetable meat analog
Disclosed is a process for the production of a low cholesterol all-vegetable meat analog from texturized vegetable protein (TVP) resembling a natural meat product in appearance, texture, flavor,...
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4857333 |
Food product for administering medication to animals
An animal food product for administering medication to animals is a formed, chewable food treat with at least one pre-formed pocket therein opening to an outer surface of the treat and sized to...
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4855146 |
Method for manufacture of chewing gums with sectional motif patterns
This invention relates to a method of producing a chewing gum having a sectional motif pattern. A pattern-forming confectionery material and a chewing gum are each fed through a cylindrical...
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4853240 |
Method for dyeing eggs using a water soluble dyeing composition in a shaped container
A shaped container having therein a water-soluble dyeing composition and a method of dyeing eggs using the shaped containers and a kit containing various shaped containers having therein different...
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4844922 |
Low fat foods
A low-fat food with decreased amounts of animal fat or other types of fat containing a hot-melt type gal dispersed in the food tissue, wherein the amount of the gel to the food tissue at...
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4832966 |
Method of forming an image with photographic likeness on chocolate and product thereof
A method of reproducing in chocolate a selected image, comprising the steps of optically scanning the image, laser etching the selected image in a surface of a plate in response to the optical...
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4828854 |
Shaped body of a confection product
A shaped body of ice cream built up of layers is described. The individual layers (3) of ice cream consist of extruded strands (2) that are laid down in the form of curves, for example an eight,...
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4824687 |
Process for manufactring fabricated crab leg meat
Fabricated meat products like crab leg meat, which are copies of the first joint portion of the king crab or giant spider crab, and the process for manufacturing the same. The fabricated crab leg...
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4822627 |
Frozen confection suitable for deep frying
A frozen confectionery product is formed as a bonded composite of an inner core of frozen dessert having a first liquid coating solidified around and physically bonded to the frozen core with a...
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4818556 |
Konnyaku products
Konnyaku products with notches are provided. These products exhibit an improved taste and texture not attained in prior art products, in addition to enhanced absorption of seasoning solution by the...
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4814274 |
Production process of encapsulated bodies
Encapsulated bodies are produced by bringing a fluid, which is to form the cores of the encapsulated bodies, and a solution, which has ability to form gel skins upon contact with the fluid, into...
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4814191 |
Fabricated meat products like crab leg meat
Fabricated meat products like crab leg meat, which are copies of the first joint portion of the king crab or giant spider crab, and the process for manufacturing the same. The fabricated meat...
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4798313 |
Elastomeric bladder for dispensing ice cream
A tubular expandable elastic container for holding and dispensing a frozen confection as it thaws. The frozen confection holds the container in an expanded configuration, and as it thaws the...
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4795033 |
Packaging and storage container
A container for edible materials such as fruits and vegetables is fashioned in two parts from low density polyethylene material. A joint is provided between the two parts which allows the parts to...
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4794017 |
Soybean processed food
A processed food of soybean comprises soybean or a processed soybean and a fish oil containing a highly unsaturated fatty acid, such as sardine oil, cod liver oil, mackerel oil, salmon oil and...
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4778683 |
Method of forming a multi-color chocolate product
A method of forming a multi-color chocolate product, includes the steps of applying a first color chocolate into a chocolate mold having a planar upper surface and recesses formed therein which...
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4777059 |
Process for producing vegetable protein foods
A product obtained by subjecting an isolated soybean protein and corn starch used as the raw materials to pressing and heating treatments in a twin-screw extruder exhibits its fibrous properties...
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4759937 |
Technique for molding edible popcorn art objects
A technique for molding pieces of popcorn candy having different geometric shapes that are interfittable, making it possible for the user to integrate the pieces in any desired manner to create art...
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4751096 |
Fish product resembling crab meat
A crab-meat-type fish paste product. The appearance of the product and the feel in the mouth, even with a fish paste, are very close to those of crab meat over prior art products. The product...
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4733863 |
Confectionery game
A confectionery guessing game is provided comprising one or more edible confectionery pieces containing a flavorant material such as a flavoring agent, liquor, fruit or nut. The confectionery is...
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4721455 |
Birthday cake cover and candle holder
A cake cover and candle support a cylindrical center support configured to be inserted into a birthday cake or the like and defining a extended portion. A planar cake cover defines a center...
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4717571 |
Method for manufacturing a dessert having an ornamental pattern
A method of manufacturing solid or semi-solid dessert products, wherein each of liquid materials for base and one or more kinds of sauces contains an assortment of two or more kinds of gelling...
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4702921 |
Method for preparing fish-egg-like edible products
A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein...
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4696473 |
Game package for confections
A package for confections containing a game using this confections as playing pieces comprises a plurality of individual playing piece confections capable of being consumed by the player, some of...
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4685304 |
Method and apparatus for forming cube of frozen liquid
A method and apparatus are disclosed for forming a monogrammed ice cube. The ice cube is formed by providing a die of conductive material with a shape which corresponds to the shape of a desired...
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4681000 |
Food preparation process
Method for cutting food materials having predetermined depths defined by a proximal surface and a remote surface, into a desired, continuous, closed configuration. A food material is selected...
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4671953 |
Methods and compositions for noninvasive administration of sedatives, analgesics, and anesthetics
The present invention is directed to methods and compositions for noninvasively administering drugs having a sedative, analgesic, or anesthetic effect. A drug capable of absorption through mucosal...
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4670271 |
Food imprinting cassette means
A food imprinting cassette means comprising a flexible image imprintable foodstuff sheet attached to a support means for said sheet of foodstuff, a transfer sheet having an edible coloring material...
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4668523 |
Holographic product
Edible holographic elements and methods for making the same are described. Edible holographic elements are used to decorate foodstuffs or can be the ultimate food product.
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4666720 |
Process for preparing prawn-like food
Prawn-like food which exhibits a texture closely similar to that of prawns is prepared by adding foamed food starch material optionally containing protein to salted ground fish meat and molding the...
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4664925 |
Dyed eggs
A means and compositions for pretreating whole intact eggs in a boiling solution at about pH 3.2-3.6 with a buffer, preferably cream of tarter, prior to dyeing and coating with a flavor fragrance....
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D289220 |
Combined cookie bouquet and inedible holder therefor
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4652455 |
Simulated lobster meat and process for preparing same
A product of fish meat paste simulating the meat of the lobster containing a heat-coagulated mixture of one part by weight of fish meat paste and 0.2 to 2 parts by weight of mannan gel modified by...
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4648829 |
Device for shaping ice creams and food articles of creamy consistency
A device for shaping ice cream into shaped articles, comprising extruder members (2) to deliver an ice-cream blank (3), cutter members (10) to subdivide the blank into a plurality of slugs (13) and...
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4647470 |
Low-acetyl gellan gum blends
Blends of low-acetyl gellan gum with xanthan gum and locust bean gum are described. The combination of xanthan gum/locust bean gum modifies the brittleness of the gellan gum gel and provides a...
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4647461 |
Method for making a relief on an eggshell
This invention concerns about a method for making a relief on an eggshell. The method is, first, to cut out a design with paper and then adhere it on an eggshell, which is afterwards immersed into...
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4643906 |
Lactose-free synthetic ice cream
A lactose-free synthetic ice cream product comprising from about 45% by weight of a liquid non-dairy emulsion containing vegetable fat, from about 25% of a stable foamed non-dairy emulsion...
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4642251 |
Honey-moon
An ornamental device is provided and consists of a clear plastic block that has a crescent moon shaped hollow chamber within and honey liquid placed in the chamber so as to be sealed therein.
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4624383 |
Environmental building block container system
The interlocking environmental container allows milk, juice and various food containers to be saved for use as building blocks for such items as children's toys, lawn furniture or sheds. Tongue and...
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4619831 |
Dietary fiber composition and process of manufacture
A dietary fiber composition is prepared by coating an insoluble fiber with a soluble fiber. The insoluble fiber is preferably derived from cereal bran by enzymatically and chemically purifying the...
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4615899 |
Sauce containing acidified textured protein
This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein...
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