Patents/Utility Models


Invention Patent # Inventor(s) Date Issued Product Category Purpose
Composition of Gluten Free Flour with Dioscorea luzonensis (Kamangeg) 22016000412 Noralyn B. Legaspi Lea C. Agbigay 09/21/2016 Utility Model This utility model pertains to a flour composition containing 70-90% Dioscorea luzonensis (kamangeg) flour and 10-30% tapioca flour. The kamangeg flour is processed from enlarge root of underutilized lesser known yam species, D. luzonensis. The gluten-free Dioscorea luzonensis flour is proven to be a good primary ingredient of a wide variety of baked products and native delicacies. The flour is a good alternative to commercially available flour and can be offer as a good substitute in making gluten-free food products for gluten-intolerant people.
Process of roasting shelled peanuts 22016000416 Leticia A. Lutap Jonathan R. Ramos Alecsis G. Villarin 09/21/2016 Utility Model This utility model pertains to the process of roasting shelled peanuts. The process involved in roasting shelled peanut involves the following steps: Washing the freshly harvested peanuts with clean water and sundry for seven days. After drying, remove the shell of the peanut. Wash sea sand with clean water and drain. Preheat the sea sand in the cooking vessel. Place the peanut on the preheated sea sand. Spray or sprinkle salted water every 1 minute interval of cooking. Continuously stir the peanut and the sea sand with the use of wooden ladle. Peanut will take about 25-30 minutes to be cooked in low fire. Strainer is used to remove the fine sand. Spread the peanuts on a tray and let it cool down. After cooking, remove the peel of the peanut after it is dusted with fine cloth.
Process of roasting unshelled peanuts 22016000417 Leticia A. Lutap Jonathan R. Ramos 09/21/2016 Utility Model This utility model pertains to the process of roasting unshelled peanuts. The process involved in roasting unshelled peanut involves the following steps: Washing the freshly harvested peanuts with clean water and sundry for seven days. Wash sea sand with clean water and drain. Preheat the sea sand in the cooking vessel. Place the peanut that was previously dried for seven days on the preheated sea sand and continuously stir the peanut and the sea sand with the use of wooden This utility model pertains to the process of roasting unshelled peanuts. The process involved in roasting unshelled peanut involves the following steps: Washing the freshly harvested peanuts with clean water and sundry for seven days. Wash sea sand with clean water and drain. Preheat the sea sand in the cooking vessel. Place the peanut that was previously dried for seven days on the preheated sea sand and continuously stir the peanut and the sea sand with the use of wooden ladle. Peanut will take about 25-30 minutes to be cooked in low fire. Strainer is used to remove the fine sand. Spread the peanuts on a tray and let it cool down and dusting the sand from the peanut with the use of fine cloth.
Method of storing tomatoes to prolong the shelf-life 22016000418 Maura Luisa S. Gabriel Marissa I. Atis Aleta E. Dumaoal 09/21/2016 Utility Model Disclosed is a utility model that relates to a method of storing tomatoes using rice straw and a paper box. Storing tomatoes using rice straw incorporated with the tomato fruits placed in paper box provides good ventilation, less pressure for the fruits, thereby obtaining good quality fruits, high fruit recovery after two months of storage and high profit.
Composition of a mutton burger patty 22016000414 Corazon Diana Pastor Benito B. Balneg Roseminda R. Sair 09/21/2016 Utility Model This utility model relates to a food product but more particularly to a composition of burger patty with mutton which provide the consumers with healthy diets and nutritious foods. The composition of mutton burger patty comprised of 61.5 % mutton/lamb, 0.91 % table salt, 0.31 % phosphate, 3.65 % chilled water, 0.91% isolates, 3.65% textured vegetable protein, 0.15% carrageenan, 7.3% water, 0.91% sugar, 0.15% ground black pepper, 1.82% finely chopped garlic, 0.15% monosodium glutamate, 7.3% finely chopped onions, 0.15% celery powder, 0.91 % burger seasoning, 1.82% milk powder, 3.7 %egg, and 4.56% potato starch..