| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426425000 |
Extraction utilizing liquid as extracting medium
| 321 |
| 426392000 |
Packaging or treatment of packaged product
| 226 |
| 426520000 |
Heating above ambient temperature
| 223 |
| 426478000 |
Separating a starting material into plural different constituents
| 188 |
| 426443000 |
Preparation of product which is dry in final form
| 132 |
| 426512000 |
Molding, casting, or shaping
| 116 |
| 426474000 |
Including gas-liquid contact
| 116 |
| 426506000 |
Treatment with aqueous material, e.g., hydration, etc.
| 111 |
| 426496000 |
Treatment or preparation of farinaceous dough, batter, or pastry product, e.g., pie, etc.
| 78 |
| 426389000 |
Per se removal of food product from mold, container or receptacle
| 57 |
| 426438000 |
Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.
| 57 |
| 426417000 |
Preparing or treating triglyceridic fat or oil, or processes of separating triglyceridic fat or oil from a starting material, e.g., rendering, etc.
| 54 |
| 426383000 |
Applying indicia or ornamentation, or the treatment of article having indicia or ornamentation
| 49 |
| 426418000 |
Storing solid material under controlled condition
| 49 |
| 426519000 |
With mixing or agitating, e.g., homogenizing, etc.
| 47 |
| 426518000 |
With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc.
| 37 |
| 426524000 |
Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc.
| 30 |
| 426442000 |
Treatment of food material by addition of material other than water, air, carbon dioxide, nitrogen or inert gases, or mixtures thereof
| 27 |
| 426416000 |
Combined
| 22 |
| 426422000 |
Treatment of liquid with nongaseous material other than water per se
| 22 |
| 426420000 |
Treating or preparing food material having nonedible feature in final product, e.g., interleaving, etc.
| 18 |
| 426384000 |
Freeze drying or freeze concentrating
| 8 |
| 426386000 |
Separating volatile essence and combining the separated volatile essence with a food material
| 7 |
| 426390000 |
Preparing or treating food having diverse utility
| 7 |
| 426388000 |
Combining material from single source without a previous food separation step of the different materials | 3 |
| 20150030737 | Apparatus for Preparing a Temperature Sensitive Beverage - A flask has a body, base, mouth, and one or more indicia to enable preparation of beverages with a desired temperature. Specific embodiments include the preparation of baby formula and tea. The one or more indicia can show one or more levels, quantities, or both. A level or quantity contained within the flask has a proper percentage of liquid, as calculated and so embedded as a feature into the flask, while the corresponding indicium on the flask for the level or quantity shows the total amount of liquid needed, so that the preparation of temperature sensitive beverage with a desired temperature will be convenient and quick. In another aspect, a method for preparing a temperature sensitive beverage fills a flask up to a volume shown by one or more indicia, heats the liquid in the flask, and combines the heated liquid with unheated liquid to attain a beverage with a desired final volume and a desired final temperature. | 01-29-2015 |
| 20150079255 | WINE PUMP-OVER DEVICE - A device for distributing wine uniformly over a wine cap includes a T-joint member, an impeller and a shaft. The T-joint member has a top opening, a bottom opening, a side opening, a through-opening extending from the top opening to the bottom opening and a side-through-opening extending from the side opening to the through-opening. The impeller includes a one-piece conical shaped body that has a circular base, a cylindrical center, a conical-shaped outer surface, a central-through-opening extending through the cylindrical center, and a plurality of curved blades extending from the top of the cylindrical center along the inclined outer surface. The T-joint member is configured to allow wine to be pumped into the through-opening through the side opening and to exit through the bottom opening and then to flow onto the impeller. The impeller is configured to allow the wine to flow uniformly around and down the conical-shaped outer surface of the impeller and through the impeller. | 03-19-2015 |
| 20160022095 | ELECTRIC EGG BEATER - An electric egg beater, comprising a housing, a motor, a circuit board and a holding device; wherein the holding device comprise one or more clamps for holding an egg with eggshell; wherein the holding device is configured to be connected to a motor; wherein the circuit board is configured to control the motor to rotate clockwise and counterclockwise; wherein the motor is configured to drive the holding device to rotate the egg held therein clockwise and counterclockwise in alternation. The electric egg beater enables the egg white and egg yolk to be mixed uniformly and rapidly without breaking the egg shell. No mixing vessel is involved in the mixing, thereby saving the labor for washing and preventing the egg liquid from exposing in the air. The uniformly mixed shell-intact egg can be boiled directly; the taste is soft and smooth, and the product is compact and golden yellow, which facilitates the dish carving and creation. In addition, no pure yolk is produced, thereby avoiding the hidden danger of chocking of elderlies and children. | 01-28-2016 |
| Entries |
| Document | Title | Date |
|---|
| 20080286438 | Container System for Successively Producing Multiple Servings of Reconstituted Liquid Product - A container system ( | 11-20-2008 |
| 20090061070 | METHOD AND COOKING APPLIANCE FOR COOKING ACCORDING TO THE C-VALUE - A method for the cooking of a cooking product in a cooking appliance with a cooking chamber that comprises at least one heating device, a computer device, a memory device and at least one sensor device, is carried out, in dependence on a degree of cooking of a cooking product and/or of a cooking duration, in particular determined by the core temperature, the browning, the pH value and/or the cooking value, from values measured by the sensor device with consideration of the at least occasionally deposited values in the memory device via the computer device, wherein at least two steps separated from one another in time, comprising a pre-cooking step, which is interrupted when a determined intermediate value of the degree of cooking and/or of the duration of cooking, in particular a determined remaining time for reaching the cooking duration is reached, and a finishing cooking step, in particular a finishing step that is recalled at a later time point in order to end the cooking of the cooking product with consideration of the intermediate value. | 03-05-2009 |
| 20090092738 | USING FOOD SERVING TRAY ASSEMBLY HAVING DISPOSAL OPENING WITH DEEP SERVING WELLS - A food serving tray assembly includes a serving platter and a receptacle platter. The serving platter includes a disposal opening and serving wells for receiving food items. The receptacle platter and serving platter releasably couple to one another in a serving configuration and a transport configuration. An improvement includes the serving platter having an outer peripheral wall and a plurality of dividing walls defining and separating adjacent serving wells; and the serving platter being generally received within the outer peripheral wall of the receptacle platter with the bottom of the receptacle platter and the dividing walls of the serving platter collectively isolating the wells from one another when the food serving tray assembly is in the transport configuration. | 04-09-2009 |
| 20090169713 | APPLE SAVER - A device includes an upper portion, a lower portion including a flat bottom removably connected to a second connector. The upper portion is adapted to removably connect with a half of an apple. | 07-02-2009 |
| 20090181155 | Kebab machine carrier - A kebab machine ( | 07-16-2009 |
| 20090297691 | Method of serving a drink to a person - A method of serving a drink to a person is disclosed. The method includes the steps of supplying the person with a drinking vessel having a closed bottom, an open top, and a sidewall extending between the bottom and the top. The drinking vessel is capable of holding a predetermined volume of liquid. The person is also supplied with a pre-packaged, flexible container of ice and air. The container has a volume of less than about 20 cubic inches. The method further includes supplying the person with a liquid which can be poured through the open top of the drinking vessel. | 12-03-2009 |
| 20100209590 | Method and Apparatus for Material Handling for a Food Product Using High Pressure Pasteurization - A method and apparatus for high-pressure pasteurization utilizes a basket ( | 08-19-2010 |
| 20100304005 | POURING SPOON FOR PRODUCING LAYERED BEVERAGES - A pouring spoon ( | 12-02-2010 |
| 20110256303 | PROCESS FOR CROSSLINKING PROTEINS WITH DIHYDROXYACETONE - A process for cross-linking proteins, according to which the crosslinking agent is dihydroxyacetone and the proteins are chosen from proteins from animal tissues, from milk or from blood, such as in particular casein, gelatin or collagen; proteins from cereals, such as in particular maize, wheat or rice proteins; protein from high-protein plants, such as in particular pea, alfalfa, lupin, barley, millet or sorghum proteins; proteins from oleaginous plants, such as in particular soybean proteins, for instance soybean cakes, rapeseed or flax proteins, for instance rapeseed cakes, sunflower, groundnut or cotton proteins; and proteins from tubers, such as in particular from potato or manioc. | 10-20-2011 |
| 20110287166 | Method and device for the continuous coating of cores by means of a dragee making apparatus - Disclosed is a method for continuously coating cores by means of a dragée-making apparatus ( | 11-24-2011 |
| 20120058248 | SYSTEMS AND METHODS FOR REDUCING ALGAL BIOMASS - The invention relates to systems and methods for reducing algal biomass in eutrophic water, wherein organism that feed on algae are introduced into the eutrophic water and cultured in the eutrophic water, until the algal biomass is reduced or the organisms have reach desirable size. The body of eutrophic water can be restocked with juveniles after harvesting. The organisms can be fishes and/or shellfishes. The methods further comprising producing biofuel, specialty chemicals, nutraceuticals, food, and/or fish meal from the harvested fish. | 03-08-2012 |
| 20120189759 | Method for Controlling Ground Meat Flow Rates - A method for continuously controlling the flow rate of a meat input stream for making a meat product is disclosed. A flow rate algorithm is provided that depends upon pump speed (RPM) for control of the flow rate. A correction factor provides further control of the system and is dependant upon loss in weight data when meat is not being added. When meat is being added and a new target flow rate is desired, a modified correction factor is calculated based upon a previous error factor and a new initial pump speed based on the new target flow rate. The modified correction factor is used to obtain an adjusted pump speed. The RPM of the pump motor is used as the main control of the flow rate, and the loss in weight data fine tunes this RPM parameter for finer control to better achieve a target flow rate. | 07-26-2012 |
| 20120288614 | METHOD OF TREATING SOLID AND SEMI-SOLID FOODS TO REDUCE MICROORGANISMS AND ENZYMES IN THE FOOD - A method of treating solid and semi-solid foods to reduce microorganisms and enzymes in the food including introducing solid or semi-solid food to a pressure vessel, exposing the food in the vessel to supercritical carbon dioxide to reduce the one or more microorganisms or enzymes, exhausting the supercritical carbon dioxide at a rate to maintain organoleptic integrity of the food. | 11-15-2012 |
| 20120321775 | APPARATUS AND METHOD FOR HOLDING A COOKIE - An apparatus and method for holding a cookie includes a handle and a holder configured to hold a cookie to be dipped in a beverage. The holder includes a pair of retainer panels and a generally C-shaped clip. The C-shaped clip separates the pair of retainer panels and is adapted to hold the cookie between the panels. The handle is gripped and the cookie inserted into the holder such that the C-shaped clip resiliently bends around at least a portion of the cookie. The cookie is held by the holder and may be dipped into a beverage, such as milk. | 12-20-2012 |
| 20130095225 | DUAL BLADDER SYSTEM AND METHOD FOR TREATMENT AND REDUCTION OF MICROBIAL CONTENT IN FLUIDS BY MEANS OF HIGH PRESSURE - A system for treating edible fluids under high pressure to reduce microorganisms. The system comprises a high pressure housing having an interior chamber containing two parallel flexible bladders adapted to hold the fluid to be treated under high pressure within the confines of the chamber. A pressurizing fluid fills the interior chamber outside the bladders. When one bladder is filled the other bladder is collapsed. In operation pressure is exerted throughout the interior chamber by means of the pressurizing fluid for a period sufficient to reduce microorganisms in the fluid within the filled bladder. Pressure will be released and the collapsed bladder will then be filled with an edible fluid causing treated fluid to be removed from the first bladder due to expansion caused by the filling of the second bladder such that the first bladder is collapsed. The process can then be repeated. | 04-18-2013 |
| 20140004249 | HYDRAULIC CIRCUIT FOR INSTANT BEVERAGE MACHINES, RELIEF AND SAFETY VALVE FOR SAID CIRCUIT AND METHOD FOR THE PREPARATION OF INSTANT BEVERAGES | 01-02-2014 |
