v22n59 um 1st - onlineservices.ipophil.gov.pha shredding and grinding machine (15) comprising: a...

Intellectual Property Center, 28 Upper McKinley Rd. McKinley Hill Town Center, Fort Bonifacio, Taguig City 1634 Philippines

Tel. No. 238-6300 Website: http://www.ipophil.gov.ph e-mail: [email protected] Volume 22 Number 59

Date Released: May 29, 2019 [19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2016/000065 Document Code: U

[22] Date Filed: 28/01/2016 [54] Title: SHREDDING AND GRINDING MACHINE

[71] Applicant(s): DON MARIANO MARCOS MEMORIAL STATE UNIVERSITY [PH]

[72] Maker(s): JUANITO C. CORPUZ[PH]: JOSELITO G. FERNANDO[PH]

[73] Assignee(s):

[74] Attorney / Agent: JUANITO C. CORPUZ

[30] Priority Data: NONE

[51] International Class 8: Y02W 30/00

[57] Abstract:

A shredding and grinding machine (15) comprising: a rectangular main frame (1) defined by horizontal bars and vertical bars; a shredding chamber assembly (3) attached at the top portion of the main frame (1); the shredding chamber assembly (3) includes a plurality of pillow blocks (5) mounted at the top portion of the main frame (1); a shredding shaft (4) extending outwardly and rotatably mounted to the pillow blocks (5), a plurality of shredding blades (6) secured at predetermined distances along the shredding shaft (4); and a shredding driven pulley (12) secured at one end of the shredding shaft (4); a feeder (2) attached at one end of the shredding chamber assembly (3); a grinding chamber assembly (9) mounted at the lower portion of the main frame (1); the grinding chamber assembly (9) includes a pair of support blocks (10)secured at the lower portion of the main frame (1), a grinding shaft (8) outwardly extending and rotatably mounted to the support blocks (10), a screw type grinding blades (9a) mounted on the grinding shaft (8); a grinding driven pulley (13) secured at one end of the grinding shaft (8); a chute (7) mounted at the lower portion of the shredding chamber assembly (3) and to the upper portion of the grinding assembly (9); a discharge port (16) secured at the side portion of grinding chamber assembly (9); an engine (11) mounted at one side of the main frame (1); and a drive belt (14) mounted on the engine (11), shredding driven pulley (12) and grinding driven pulley (13), respectively.

Representative Drawing(s):

Relevant docs:





[22] Date Filed: 06/01/2017 [54] Title: CACAO TEMPERING MACHINE

[71] Applicant(s): DEPARTMENT OF SCIENCE AND TECHNOLOGY - INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE (DOST-ITDI) [PH]

[72] Maker(s): VALDECAÑAS, Melchor C.[PH]: AMBAGAN, Norberto G.[PH]

[73] Assignee(s):

[74] Attorney / Agent: SAPALO VELEZ BUNDANG & BULILAN LAW OFFICES


[51] International Class 8: A23G 1/0046; A23G 1/18

[57] Abstract:

Disclosed is a cacao tempering machine comprising a tempering bowl tapered at a bottom end and positioned on top of a horizontal frame; said tempering bowl being provided with a scraper adapted to be aligned in the center of said tempering bowl; said horizontal frame is arranged on top of a rectangular base; said base housing a tempering motor, a coil heater and a fan; wherein said bottom end of said tempering bowl having a welded collar for locking the tempering bowl to the horizontal frame; said collar being provided with at least two lock slots.


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[22] Date Filed: 15/03/2017 [54] Title: MECHANICAL FEED MIXER

[71] Applicant(s): CAPIZ STATE UNIVERSITY [PH]

[72] Maker(s): LIBA, Christine B.[PH]: FRANCO, Aina V.[PH]: TEVES, Roel E.[PH]: OLMO, Arlyn C.[PH]: TICAR, Raul L.[PH]

[73] Assignee(s):



[51] International Class 8: A23N 17/00

[57] Abstract:

Disclosed is a mechanical drum-type feed mixer for mixing two or more feed ingredients, said mixer comprising a mixing unit consisting of a mixing drum having holes for shafting and a feed inlet opening provided with a cover located at the topmost portion of said drum, and a mixing auger conveyor operating inside the mixing drum and welded on a steel shaft, wherein said mixing drum and auger conveyor rotate at the same speeds but in opposite directions; a retractable feed hopper aligned with the feed inlet opening at stopped position for introducing the feed ingredients into the mixing drum; a feeding board adjacent the topmost portion of the feed hopper for loading the feed ingredients into the feed hopper; a one step stair adjacent the feed board side; a gear control lever connected to the mixing drum, wherein moving said lever upwards starts the drum and lowering said lever causes the drum to stop while the auger conveyor rotates; a rectangular machine support frame where the mixing unit is mounted on by pillow block bearing; and an engine prime mover that drives the mixer.


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[22] Date Filed: 25/07/2017 [54] Title: A BOARD

[71] Applicant(s): CARAGA STATE UNIVERSITY - CABADBARAN CAMPUS [PH]

[72] Maker(s): ALBURO, Flordeliza G.[PH]

[73] Assignee(s):

[74] Attorney / Agent: FLORDELIZA G. ALBURO


[51] International Class 8: G09B 23/20

[57] Abstract:

The present utility model relates to a teaching apparatus more particularly to a geoboard with fixed plurality of uniformly-spaced pins mounted securely on a unitary body and at least one flexible band that detachably connect the plurality of uniformly spaced pins to form shapes and figures as visual representations of some mathematical concepts. A cover is flexibly attached to the side of said unitary body by a connecting means that allow the said cover to rotate or flipped over up to 330°. The cover protects the plurality of uniformly-spaced pins when the board is in storable condition and serves as a stand when the unitary body with mounted plurality of uniformly-spaced pins is used in inclined position according to learner's preferred view.


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[22] Date Filed: 06/12/2017 [54] Title: HEAD AND NECK CUSHION

[71] Applicant(s): Plastic Pak-Master, Inc. [PH]

[72] Maker(s): RENDOR, JR., Salvador M.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Sapalo Velez Bundang & Bulilan Law Offices


[51] International Class 8: A47C 7/38

[57] Abstract:

Disclosed is a head and neck cushion comprising essentially of a resilient body with a securing means. The resilient body is of the size which can be conveniently handled by hand and can be positioned on the head, preferably on the side (near the temple region) or on the forehead depending on the position and preferences of the user. In its preferred form, it may have a tubular hollow body with accordion-type corrugations that allow compression and expansion of the body depending on the force or weight applied. It has a securing means on one end and a flat surface on the other end where the head of the user may rest. The securing means may be a suction cap or a removable adhesive means.


Relevant docs:





[22] Date Filed: 25/04/2018 [54] Title: AN APPARATUS FOR SEPARATING BLACK SAND

[71] Applicant(s): ISABELA STATE UNIVERSITY [PH]

[72] Maker(s): ALCARAZ, Joel M.[PH]: AQUINO, Claire[PH]

[73] Assignee(s):

[74] Attorney / Agent: ALCARAZ, Joel M.


[51] International Class 8: B07B 1/00

[57] Abstract:

This utility model relates to an apparatus for separating black sand from non-magnetite impurities. This apparatus for separating black sand comprising a frame assembly, a hopper secured at the upper part of the frame assembly. Set of magnets secured to set of flat bars arranged in cylindrical form and permanently secured at a stationary shaft. Rotating drum assembly covering the set of magnets. Pair of flange bearing attached to side faces of the drum assembly and secured pivotably and rotatably to the stationary shaft. A driven sprocket attached at the side face of the drum assembly. A drive sprocket attached and secured to prime mover. The sprockets are connected through chain. A prime mover secured to the frame. A rectangular scraper positioned parallel to the drum assembly and secured at the upper part of the frame assembly. Discharge chutes positioned opposite to each other and attached to the frame assembly.


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: ORGANIC FERTILIZER DERIVED FROM GREEN MUSSEL SHELLS (Perna viridis), LATUNDAN BANANA PEELS (Musa sapientum), AND PHILIPPINE ORANGE (Citrus aurantium) PEELS

[71] Applicant(s): Samar State University [PH]

[72] Maker(s): ECHAPARE, Edelyn O.[PH]: PACALA, Frank Angelo M.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Dr. VIVIAN L. MOYA


[51] International Class 8: C05F 1/00; C05F 5/00

[57] Abstract:

An organic fertilizer derived from green mussel shells (Perna viridis), latundan banana peels (Musa sapientum), and Philippine orange (Citrus aurantium) peels comprising the following composition by percent: 40% latundan banana peels; 40% Philippine orange peel; and 20% green mussel shells.


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: PROCESS OF MAKING ORGANIC FERTILIZER DERIVED FROM GREEN MUSSEL SHELLS (Perna viridis), LATUNDAN BANANA PEELS (Musa sapientum), AND PHILIPPINES ORANGE (Citrus aurantium) PEELS


[72] Maker(s): ECHAPARE, Edelyn O.[PH]: PACALA, Frank Angelo M.[PH]

[73] Assignee(s):



[51] International Class 8: C05F 1/00; C05F 5/00

[57] Abstract:

A process of making an organic fertilizer derived from green mussel shells (Perna viridis), latundan banana peels (Musa sapientum), and Philippine orange peels (Citrus aurantium) comprising the steps of: collecting a plurality of green mussel shells, latundan banana peels, and Philippine orange peels; washing said shells and peels using running water; drying the latundan banana peels and Philippine orange peels under the sun for 20 to 24 hours; heating the green mussel shells in the oven under 100°C to 200°C for at most 1 hour or until dry to make the shells brittle; straining the dried latundan banana peels, Philippine orange peels, and green mussel shells to remove unwanted materials like sands and stones; grinding the dried latundan banana peels, Philippine orange peels, and green mussel shells; mixing grinded latundan banana peels, Philippine orange peel; and green mussel shells in a grinder to obtain the organic fertilizer; and sealing said organic fertilizer inside a plastic bag.


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[22] Date Filed: 16/10/2018 [54] Title: SEAWEED (Sargassum sp.) SOAP


[72] Maker(s): BRILLANTES, Shirleen[PH]

[73] Assignee(s):



[51] International Class 8: A61K 8/97; A61Q 19/10

[57] Abstract: A seaweed (Sargassum sp.) soap comprising the following: in percentage by weight: 30.0% Sargassum sp. extract, 28.0% coconut oil, 10.0% palm oil, 12.0% caustic soda, 8.0% distilled water, 5.0% fragrance, 5.0% chitosan and 2.0% natural colorants.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF PRODUCING SEAWEED (Sargassum sp.) SOAP


[72] Maker(s): BRILLANTES, Shirleen[PH]

[73] Assignee(s):



[51] International Class 8: A61K 8/97; A61Q 19/10

[57] Abstract:

A process of making seaweed (Sargassum sp.) soap comprising the steps of: washing a plurality of Sargassum sp. with clean water; grinding said Sargassum sp using mechanical blender; pressing said Sargassum sp. To separate the extract; straining said extracts; heating said extracts in a temperature at 50-60 °C ; mixing coconut oil and palm oil to said extract in a mechanical blender; adding caustic soda solution into the mechanical blender; blending the mixture for about 2-5 minutes; adding fragrance, chitosan and natural colorant to said mixture; molding said mixture in a moulder to produce a soap; aging the soap for 2-3 days; and packing the soap .


Relevant docs:





[22] Date Filed: 16/10/2018

[54] Title: ORGANIC PESTICIDE FROM GIANT DUMB CANE (Dieffenbachia) SAP AND KAKAWATE (Gliricidia sepium Jacq.) EXTRACT


[72] Maker(s): PACALA, Frank Angelo M.[PH]

[73] Assignee(s):



[51] International Class 8: A01N 65/00

[57] Abstract: An organic pesticide derived from Giant Dumb Cane (Dieffenbachia) sap and kakawate ( Gliricidia sepium Jacq.) extract comprising the following percent composition: 80% of Giant Dumb Cane sap and 20% of Kakawate extract.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: PROCESS OF MAKING SHRIMP NUGGETS


[72] Maker(s): APACIBLE, Rose Ann R.[PH]

[73] Assignee(s):



[51] International Class 8: A22C 29/00; A22C 29/02; A23L 1/33

[57] Abstract:

A process of making shrimp nuggets comprising the following steps: washing a plurality of shrimps using freshwater; removing shells and head of the shrimps; removing intestinal tract of said shrimps; washing said shrimp with freshwater twice; draining said shrimp in 2 minutes using a drainer; mincing the shrimps into small pieces; mixing said shrimps with iodized salt, chopped onions, black pepper, cake flour, soy sauce, calamansi juice, all purpose flour, bread crumbs, eggs, and iced water in a bowl; making a batter from said mixture in step (g); frying the battered shrimps using vegetable oil in a pan.


Relevant docs:





[22] Date Filed: 16/10/2018 [54] Title: SHRIMP NUGGETS


[72] Maker(s): APACIBLE, Rose Ann R.[PH]

[73] Assignee(s):



[51] International Class 8: A22C 29/00; A22C 29/02; A23L 1/33

[57] Abstract:

A shrimp nuggets comprises the following ingredients: 40% Minced shrimp, 0.2% Iodized Salt, 0.3% Garlic, 0.2 Onions, 0.4% Black pepper, 0.5% Cake Flour, 1% Soy sauce, 0.4% Calamansi Juice, 20% All-purpose Flour, 10% Bread Crumbs, 25% Egg, 2% Iced Water, Oil (for frying).


Relevant docs:





[22] Date Filed: 22/10/2018 [54] Title: A COMPOSITION OF GINGER-TURMERIC WINE

[71] Applicant(s): Nueva Vizcaya State University [PH]

[72] Maker(s): DIZON, Gina Leah A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: BLESILA R. RAMOS


[51] International Class 8: C12G 1/00; C12G 1/022; C12G 1/09; C12G 3/00; C12G 3/02

[57] Abstract: This utility model relates to wine composition particularly to a composition of ginger-turmeric wine in % by weight comprising of : ginger-turmeric broth 8.30%; acid blend 0.02%; sulfite 0.02%; purified water 74.66%; sugar 13.50%; and fructose 3.50%.


Relevant docs:





[22] Date Filed: 30/10/2018

[54] Title: METHOD OF MAKING WINE FROM PINEAPPLE (Ananascomosus) AND PASSION FRUIT (Passifloraedulis)

[71] Applicant(s): Batangas State University [PH]

[72] Maker(s): EROA, Maylen G.[PH]: MACATANGAY, Mary Jane D.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ALBERTSON D. AMANTE


[51] International Class 8: C12G 1/00; C12G 1/022; C12G 1/09; C12G 3/00; C12G 3/02

[57] Abstract:

The country abounds with native and introduced fruits like Pineapple and Passion fruit, which develop their full flavor when ripe and do not keep well under refrigeration. Making wine out of these fruits is a way to fully utilize their economic potentials. The present utility model relates generally to a process of making a new blend of fine tasting wine from Pine-apple (Ananascomosus) and Passion fruit (Passifloraedulis) puree. The process comprising the following steps: (a) washing ripe pineapple with water (b) peeling, coring and cutting pineapple into small pieces using knife (c) reducing the size of the pineapple using electric blender until pineapple puree is obtained (d) mixing pineapple puree and passion fruit puree in a sterilized container (e) adding distilled water, baker's yeast and white sugar, (f) transferring the mixture in a sterilized fermenting glass bottle covered with sterilized cap (g) shaking the bottle 50 times to thoroughly mix the components (h) fermenting the mixture aerobically for 4 days in a fermenting bottle covered with sterile cotton (i) anaerobic fermenting for 21 days at room temperature 24° C -26°C (j) syphoning and filtering the produced wine using sterilized cotton fabric cloth; and (k) transferring to sterilized bottles for further aging.


Relevant docs:





[22] Date Filed: 08/11/2018 [54] Title: THERMALLY PROCESSED CANNED CORNED CARABEEF

[71] Applicant(s): CAGAYAN STATE UNIVERSITY [PH]

[72] Maker(s): BACULI, Marlene A.[PH]: TORIO, Erwin C.[PH]

[73] Assignee(s):



[51] International Class 8: A23L 13/00; A23L 13/40; A23L 13/70; B65B 25/06

[57] Abstract: The present utility model generally relates to corned carabeef, particularly to thermal processing of canned corned carabeef containing less than 3.0 Most Probable Number per gram (MPN/g) of E. coli and aerobic plate count of less than 1 x 10^2 Colony Forming Unit per gram (CFU/g).


Relevant docs:





[22] Date Filed: 08/11/2018 [54] Title: NURSERY REARING PROCESS OF TRANSPORTED GREEN MUSSEL SPATS


[72] Maker(s): LAYUGAN, Eunice A.[PH]: TABASIN, Philip S.[PH]: PIDOY, Lorebelle E.[PH]: ALEJOS, Marlon S.[PH]

[73] Assignee(s):



[51] International Class 8: A01K 61/00; A01K 61/54

[57] Abstract:

The present utility model generally relates to the process of on-site nursery rearing of transported green mussel spats (Perna viridis) reared in the hatchery, which process involves: preparation of a netted nursery box; distribution of green mussel spats to a basin after transportation to site: gradual addition of site water to the basin; addition of aeration to the basin; continuous addition of site water to the basin until full; overnight observation of the green mussel spats; hanging of the attached spats inside the box; deployment of the box to the nursery site; monitoring and cleaning of the box and spats twice a week; and harvest of the green mussel spats after a month of acclimation and nursery.


Relevant docs:





[22] Date Filed: 06/11/2018 [54] Title: COMPOSITION OF FOILIAR FERTILIZER FROM MORINGA LEAF EXTRACT

[71] Applicant(s): CAGAYAN STATE UNIVERSITY GONZAGA CAMPUS [PH]

[72] Maker(s): TUMABAO, Kristine-Rey Q.[PH]

[73] Assignee(s):

[74] Attorney / Agent: FROILAN A. PACRIS, JR. Ph.D.


[51] International Class 8: C05F 11/00; C05F 11/08; C05F 11/10; C05G 3/00

[57] Abstract: Disclosed is a composition of a foliar fertilizer consisting of lactobacilli and moringa leaf extract wherein the ratio is 1:10.


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[22] Date Filed: 06/11/2018 [54] Title: COMPOSITION OF CATMON VINEGAR


[72] Maker(s): OMOTOY, Jay F.[PH]: BASQUEZ, Zenaida S.[PH]: AGSALUD, Karenina Anne T.[PH]

[73] Assignee(s):



[51] International Class 8: C12J 1/00

[57] Abstract: Disclosed is a composition of catmon vinegar comprising of 1 liter of catmon fruit juice, 200 grams of sugard and 0.7875 grams yeast.


Relevant docs:





[22] Date Filed: 06/11/2018 [54] Title: COMPOSITION OF CATMON WINE


[72] Maker(s): OMOTOY, Jay F.[PH]: BASQUEZ, Zenaida S.[PH]: GAÑO, Shiena Marie R.[PH]

[73] Assignee(s):



[51] International Class 8: C12J 1/00

[57] Abstract: Disclosed is a composition of catmon wine comprising 1 liter of catmon fruit juice, 200 grams of sugar and 0.7875 grams yeast.


Relevant docs:





[22] Date Filed: 15/11/2018

[54] Title: PROCESS OF PRODUCING CACAO WINE AND THE PRODUCT DERIVED THEREFROM

[71] Applicant(s): Philippine Center for Postharvest Development and Mechanization (PHilMech) [PH]

[72] Maker(s): TUATES, Andres M., Jr.[PH]: CAPARIÑO, Ofero A., Ph.D.[PH]: RODULFO, Rachel S.[PH]: VENERACION, Princess [PH]: TESTA, Mia F.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Dr. BALDWIN G. JALLORINA, Ph.D.


[51] International Class 8: C12G 1/00; C12G 3/00; C12G 3/02

[57] Abstract:

Disclosed is a cacao wine and a process for producing cacao wine from cacao sweatings comprising of the following steps: Harvesting of matured cacao pods using pruning shears; washing of cacao pods to soften and loosen dirt and other impurities using brush or mechanical washer; disinfecting of washed cacao pods by soaking in an open tank with chlorinated water for 15 minutes; draining and air drying of disinfected cacao pods using stainless draining cages; splitting of disinfected cacao pods manually or mechanically; extracting of wet beans from split cacao pods, wet beans is placed in a food grade stainless steel fermentary boxes; collecting of food grade cacao sweatings for first four hours of extraction; filtering of collected food grade cacao sweatings; adding of water to the filtered cacao sweatings resulting to a sweating-water mixture; adding of sugar to sweating-water mixture resulting to a cacao wine solution; flash pasteurizing of cacao wine solution, wherein the cacao solution is heated; adding of 0.8 grams of dry active yeasts per 1liter of cacao wine solution; alcoholic fermenting of cacao wine solution resulting to a cacao wine; racking of cacao wine; pasteurizing of cacao wine at 60°C for 10 minutes; bottling of pasteurized and unpasteurized cacao wine; and storing and ageing of cacao wine.


Relevant docs:





[22] Date Filed: 27/11/2018 [54] Title: PROCESS OF PRODUCING LUBEG (SYZYGIUM SPP) FRUIT BAR


[72] Maker(s): GONZALES, Macluven T.[PH]: GONZALES, Angelina T.[PH]: VALEROSO, John Mel[PH]

[73] Assignee(s):

[74] Attorney / Agent: MACLUVEN T. GONZALES


[51] International Class 8: A21D 13/80; A23B 7/08

[57] Abstract:

The utility model relates to a process of producing Lubeg (Syzygium spp) Fruit Bar which comprises of preparing of lubeg puree, determining the initial TSS, adjusting the TSS 25 Brix by adding sugar, adding preservative, heating and cooling the lubeg mixture, sulfating, drying of lubeg mixture, molding and cutting of dried lubeg leather into bars, packing of lubeg bars in cello sheets and in labeled cartons, and storing of the finished product.


Relevant docs:





[22] Date Filed: 27/11/2018 [54] Title: PROCESS OF PRODUCING LUBEG (SYZYGIUM SPP) PRUNES


[72] Maker(s): GONZALES, Macluven T.[PH]: GONZALES, Angelina T.[PH]: VALEROSO, Johnmel[PH]

[73] Assignee(s):

[74] Attorney / Agent: MACLUVEN T. GONZALES


[51] International Class 8: A23B 7/00; A23B 7/08

[57] Abstract:

This utility model relates to a process of producing Lubeg (Syzygium spp) Prunes which comprises of harvesting of ripe lubeg, sorting of the harvested ripe lubeg fruits, washing, initial weighing, sugar layering, weighing of shrunk lubeg fruits, drying, sweating, packing, labeling, and storing of labeled finished product of lubeg prunes.


Relevant docs:





[22] Date Filed: 27/11/2018

[54] Title: PROCESS OF MAKING FLAVORED ARAMANG (NEMATOPALAEMON TENUIPES) ICE CREAM


[72] Maker(s): CORTES, Cristina A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: CORTES, Cristina A.


[51] International Class 8: A23G 9/00; A23G 9/32

[57] Abstract:

The utility model relates to the process of making aramang flavored (Nematopalaemon tenuipes) ice cream product of which the specific processes of production are mainly of blending fruit puree, condensed milk, and cream for two minutes in a blender; mixing cooked aramang in the previously blended mixture using a blender until smooth texture is achieved; then, mixing the final mixture in an ice cream maker until the desired viscosity is achieved.


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[22] Date Filed: 13/12/2018

[54] Title: PROCESS OF PRODUCING SQUASH (CUCURBITA) ``BUKO`` (COCOS NUCIFERA) PIE

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY- MOALBOAL [PH]

[72] Maker(s): PABLEO, Melba B.[PH]: BAGSIT, Rosita D.[PH]: MARGALLO, Rosalea Fenina A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ROSEIN A. ANCHETA, JR.


[51] International Class 8: A21D 13/04

[57] Abstract:

This present utility model discloses the process of producing pie out of squash (cucurbita) and young coconut "buko" (Cocos nucifera) comprising the steps of preparing the squash (cucurbita) which includes washing the squash (cucurbita) in running water; peeling; slicing; washing the sliced squash (cucurbita); boiling until soft and tender. Preparing the ingredients for filling such as sugar, cornstarch, condensed milk, buko (cocos nucifera), water, vanilla and grated "buko" (cocos nucifera). Cooked the mixture for minutes; preparing for the crust includes flour, boiled squash (Cucurbita), and sugar combined and mixed together to form a dough. The dough was formed into desired sizes of the pie plate and filled with mixture of ingredients then sealed by placing small roll of dough on top and flattened, baked the squash (Cucurbita) "buko" (Cocos nucifera) pie for 30 minutes or until golden brown, cooled, and packed in suitable packaging material.


Relevant docs:





[22] Date Filed: 13/12/2018

[54] Title: PROCESS OF PRODUCING SAMBONG LEAVES (BLUMEA BALSAMIFERA) GRUMDROPS

[71] Applicant(s): CEBU TECHNOLOGICAL UNIVERSITY - DANAO CAMPUS [PH]

[72] Maker(s): OLIVAR, Gladies Mae C.[PH]: AVILA, Denilin B.[PH]: BATICAN, Ivy A.[PH]: HINTAPAN, Rodel S.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ROSEIN A. ANCHETA, JR.


[51] International Class 8: A23G 3/34

[57] Abstract:

This utility model discloses the composition of chewable, soft, a little sticky, usually covered with sugar but not super sweet sambong gumdrops than the hand sweet candies. It is a value added sweet tooth dessert at the end of a meal, an eye appealing and catching cake decoration, a stomach filler that are normally eaten casually often with finger wherein the composition comprises of gelatin, cold water, boiling water, sugar, lemon extract or peppermint, sambong extract and food coloring with uses thereof.


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[22] Date Filed: 25/06/2018 [54] Title: SMALL SCALE DEPURATION SYSTEM FOR BIVALVES

[71] Applicant(s): UNIVERSITY OF THE PHILIPPINES VISAYAS [PH]

[72] Maker(s): PERALTA, Jose P[PH]: SORIO, Jerson C[PH]

[73] Assignee(s):

[74] Attorney / Agent: Fortun Narvasa & Salazar



[57] Abstract:

This utility model teaches a system of ultraviolet-treated recirculating depuration to remove pathogenic bacteria in oysters such as E. coli, Salmonella, Vibrio cholera and Vibrio parahaemolyticus, and improve the survival rate and meat yield of oysters. Results showed that the depuration method disclosed is effective in reducing E. coli at different water flow rate (15L/min, 10L/min and 5L/min), in all density level (2 oysters/L, 4 oysters/L and 6 oysters/L). For Vibrio parahaemolyticus and Vibrio cholera reduction, only water flow rate of 15L/min at density level of 2 oysters/L and 4 oysters/L revealed to be effective. The survival of the oysters was high in treatments with a density of 2 oysters/ L. In general, treatment with water flow rate of 15 L/min in combination with 2 oysters/L density showed most promise results on all analysis.


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[22] Date Filed: 27/06/2018 [54] Title: METHOD OF TRANSPORTING LIVE MUD CRABS

[71] Applicant(s): UNIVERSITY OF THE PHILIPPINES VISAYAS [PH]

[72] Maker(s): PERALTA, Jose P[PH]

[73] Assignee(s):



[51] International Class 8: B65D 81/18; B65D 81/26; B65D 85/50

[57] Abstract:

This utility model teaches a method of handling and transporting crustaceans using a double layer corrugated carton box. The method comprises the steps of: a. preparing the carton box by cleaning and drying said box; b. lining the inside bottom portion of the carton box with recyclable material; c. securing the extremities of the crustaceans; d. sorting, weighing, and cleaning the crustaceans; e. pre-cooling crustaceans in water at 15°C for 5 minutes to minimize aggression during transport; f. stacking the crustaceans up to two layers; g. covering the crustaceans with wet lining material; and h. closing the box with the cover provided and securing said box for transport.


Relevant docs:





[22] Date Filed: 20/08/2018 [54] Title: A HERBAL TEA COMPOSITION

[71] Applicant(s): Cagayan State University [PH]

[72] Maker(s): CATULIN, Andy L[PH]

[73] Assignee(s):



[51] International Class 8: A23F 3/00; A61K 36/18; A61K 36/899

[57] Abstract: Disclosed is a non-alcoholic beverage composition comprised of a combination of two plant sources namely: Malungay leaves and Bamboo shoots. The Malungay leaves and Bamboo shoots are prepared in powder form composition for consumption as tea.


Relevant docs:





[22] Date Filed: 22/10/2018 [54] Title: MORINGA-FORTIFIED RICE

[71] Applicant(s): PALILIO III, Vicente E [PH]

[72] Maker(s): PALILIO III, Vicente E[PH]

[73] Assignee(s):

[74] Attorney / Agent:


[51] International Class 8: A23L 1/10; A23L 1/182; A23L 1/30

[57] Abstract:

Disclosed is rice grains enriched withthe moringa so that the nutrients present in moringa would fortify the rice grains making it more nutritious. The white rice grains being mixed or combined with moringa fortified rice grains that is produced by combining powdered white rice with moringa and being extruded forming the moringa-fortified rice grains.


Relevant docs:





[22] Date Filed: 22/10/2018 [54] Title: PROCESS OF PRODUCING MORINGA-FORTIFIED RICE

[71] Applicant(s): PALILIO III, Vicente E [PH]

[72] Maker(s): PALILIO III, Vicente E[PH]

[73] Assignee(s):




[57] Abstract:

Disclosed is a process of producing rice grains enriched with the moringa so that the nutrients present in moringa would fortify the rice grains making it more nutritious. The white rice grains being mixed or combined with moringa-fortified rice grains that is produced by combining powdered white rice with moringa and being extruded forming the moringa-fortified rice grains.


Relevant docs:





[22] Date Filed: 23/10/2018 [54] Title: A slitting apparatus

[71] Applicant(s): University of San Jose - Recoletos [PH]; LUNA, Rosil Mirzi S [PH]; FLORES, Lovelle Nizze J [PH]; LLANTO, Niño S [PH]; KILONGKILONG, Dennis Anthony [PH]; SUSADA, Jesse S [PH] and RODRIGO, Centennielle Roseate E [PH]

[72] Maker(s): LUNA, Rosil Mirzi S[PH]: FLORES, Lovelle Nizze J[PH]: LLANTO, Niño S[PH]: RODRIGO, Centennielle Roseate E[PH]

[73] Assignee(s):

[74] Attorney / Agent: SUSADA, Jesse S


[51] International Class 8:

[57] Abstract:

An opening device intended particularly for a Nephelium lappaceum (rambutan) comprising an ergonomic finger hole section; two scissor-like blades both consisting of curvilinear portions wherein the said portion of the upper blade encompasses a sharp edge intended to slit one portion of the said fruit's peel, and the said portion of the lower blade encompasses a blunt edge with two stopping mechanisms attached to it so as to hold the said fruit in place while being slit. Furthermore, both blades are intersected with a pivot pin.


Relevant docs:





[22] Date Filed: 25/10/2018 [54] Title: Paper Cup with Built-in Straw

[71] Applicant(s): CAPERIÑA, Jason T. [PH]

[72] Maker(s): CAPERIÑA, Jason T.[PH]

[73] Assignee(s):



[51] International Class 8: B65D 3/06; B65D 3/14; B65D 3/28

[57] Abstract:

The utility model discloses a paper cup with built-in straw intended for cold beverages like soft drinks, fruit juices, and iced teas. This is adapted to reduce and/or eliminate the use of single-use plastic straw in many fast food chains and restaurants in response to global environmental campaigns. The paper cup with built-in straw being made from a paperboard cupstock coated with wax or, alternatively, lined with thin layer of polyethylene (PE) on the inner surface to prevent material leak. Both materials being available in the market. Kotkamills' ISLA® Duo cupstock may be an optional material if recycling efficiency is desired. The paper cup with built-in straw being stackable but with restrictions in compression and in number of cups per stack. A lid formed from polypropylene (PP) is adapted to match the utility model.


Relevant docs:





[22] Date Filed: 10/01/2019 [54] Title: COMPOSITION OF FISH CHOCOLATE CKAE

[71] Applicant(s): CARLOS HILADO MEMORIAL STATE COLLEGE [PH]

[72] Maker(s): REGALA, Rose F.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ARMANDO R. REOSURA


[51] International Class 8: A21D 13/00; A23L 17/00

[57] Abstract: The present utility model discloses composition of healthier variant of chocolate cake with fish comprising of fish meat, cake flour, cocoa powder, white sugar, baking soda, baking powder, iodized salt, evaporated milk, fresh eggs, vanilla, butter and hot water.


Relevant docs:





[22] Date Filed: 10/01/2019 [54] Title: COMPOSITION OF PLANT-BASED PELLET FEED FOR OMNIVOROUS FISHES


[72] Maker(s): TABAYAN, Mary Joy G.[PH]

[73] Assignee(s):




[57] Abstract:

The present utility model discloses the composition of plant-based pellet feed for omnivorous fishes comprising the composition of; duckweed powder, organic rice bran, Aloe vera fermented plant juice (FPJ), virgin coconut oil, and Cassava starch. The present plant-based pellet feed for omnivorous fishes is different from other pellet feeds because all feed ingredients derived from plant sources are rich in essential amino acids, vitamins, and minerals to meet the requirement for fish growth and development. The duckweed as the main ingredient is used as replacement for fishmeal as a good protein source in the fish diet.


Relevant docs:





[22] Date Filed: 10/01/2019

[54] Title: COMPOSITION OF ORGANIC-BASED PELLET FEED FOR TILAPIA HYBRID (OREOCHROMIS NILOTICUS)


[72] Maker(s): TABAYAN, Mary Joy G.[PH]

[73] Assignee(s):



[51] International Class 8: a23k 10/00; A23K 10/30; A23K 50/80

[57] Abstract:

The present utility model discloses the composition of organic-based pellet feed for tilapia hybrid ( Orechromis mossambicus x Oreochromis niloticus) comprising the composition of; organic rice bran, malunggay (Moringa oleifera) leaf powder, Madre de agua (Trichantera gigantea) leaf powder, and oil sardines (Sardinella logiceps) fish meal, Aloe vera fermented plant Juice (FPJ), virgin coconut oil, and gozo (Eucheuma spinosum). The present organic-based pellet feed for tilapia hybrid composed of certified and certifiably organic local feed ingredients that are different from other pellet feeds. It is enriched with essential amino acids, vitamins and minerals from organic sources that would not only meet the standard requirement for fish growth and development but also to produce fish that are nutritious and safe.


Relevant docs:





[22] Date Filed: 10/01/2019 [54] Title: COCONUT JUICE COMPOSITION


[72] Maker(s): RINGOR, Ma. Rizalina C.[PH]

[73] Assignee(s):



[51] International Class 8: A23L 2/00; A23L 2/02

[57] Abstract:

The utility model discloses the coconut juice composition using all natural young coconut juice that is free from preservatives that promotes a healthy lifestyle by introducing natural fresh coconut juice that can help boast the immune system of the body without compromising quality and price. The product comprises, 70-75% young coconut juice, 5-10% sugar, and 20-25% purified water.


Relevant docs:





[22] Date Filed: 10/01/2019 [54] Title: DALANDAN (CITRUS AURANTIUM) JUICE COMPOSITION



[73] Assignee(s):




[57] Abstract:

The utility model discloses the dalandan juice composition using all natural extract calamansi juice that is free from preservatives that promotes a healthy lifestyle by introducing natural extract fresh dalandan juice that can help boast the immune system of the body without compromising quality and price. The product comprise~, 10-15% dalandan juice extract, 10-15% sugar, and 75-80% purified water.


Relevant docs:





[22] Date Filed: 10/01/2019 [54] Title: CALAMNSI JUICE COMPOSITION



[73] Assignee(s):



[51] International Class 8: A23L 2/00; A23L 2/04

[57] Abstract:

The utility model discloses· the calamansi juice composition using all natural extract calamansi juice that is free from preservatives that promotes a healthy lifestyle by introducing natural extract fresh calamansi juice that can help boast the immune system of the body without compromising quality and price. The product comprises, 5-10% calamansi extract,10-15% sugar, and 80-85% purified water.


Relevant docs:





[22] Date Filed: 14/05/2019 [54] Title: PORTABLE MINI ELECTRIC FAN WITH MOUNTING CLIP

[71] Applicant(s): FIREFLY ELECTRIC & LIGHTING CORP. [PH]

[72] Maker(s): YU, Martin C.[PH]

[73] Assignee(s):

[74] Attorney / Agent: PERALTA, Carl Darren N.


[51] International Class 8: F04D 25/08; F04D 29/00

[57] Abstract:

The present utility model discloses a portable mini electric fan comprising a fan assembly, a U-shaped fan holder pivotally connected to said fan assembly, and a clip stand attached to said U-shaped fan holder in a rotatable manner. The fan assembly is pivotally attached at opposed ends of the U-shaped fan holder by a pair of pivoting connectors, and the middle portion of said U-shaped fan holder is attached to the clip stand by a rotatable joint. The clip stand comprises an upper clip member pivotally connected to a lower clip member by a hinge connector at the middle portions thereof, said hinge connector provided with a spring such that the front ends of both the upper clip member and lower clip member are linked by the force of said spring and separable by a compressive force applied at the rear ends of both the upper clip member and lower clip member, facilitating clipping of said clip stand to a panel.


Relevant docs:





[22] Date Filed: 14/05/2019 [54] Title: PORTABLE LED WITH REMOVABLE STAND AND PIVOTING HOOK



[73] Assignee(s):



[51] International Class 8: F21V 21/00; F21V 21/30

[57] Abstract:

The present utility model discloses a portable utility light comprising an elongated lamp body and a removable stand, said lamp body including a housing, a light source, and a transparent cover. A notch is formed at the bottom of said housing to facilitate removable attachment with the stand. The light source is powered by a rechargeable battery through a dimmer switch. The removable stand includes a stud adapted for mating engagement with the notch formed at the bottom of the housing. The housing has a hook recess formed therein and the lamp body includes a hook member attached to said housing for movement between a stored position in said hook recess and a use position out of said hook recess. The housing is further provided with a plurality of vent holes, a mounting slot and a plurality of spaced foot projections.


Relevant docs:





[22] Date Filed: 14/05/2019 [54] Title: PORTABLE AND FOLDABLE MINI ELECTRIC FAN



[73] Assignee(s):



[51] International Class 8: F04D 25/08; F04D 29/00

[57] Abstract:

The present utility model discloses a portable and foldable mini electric fan comprising a fan assembly and a stem pivotally connected to said fan assembly by a hinged neck, said fan assembly including a fan blade, a fan motor to drive said fan blade, and a blade grill, said fan motor powered by a rechargeable battery through a selector switch, the rechargeable battery connected to a DC input port for charging the battery. A USB output port is connected to said rechargeable battery, said USB port provided on the stem proximate said DC input port. The rechargeable battery, when adequately charged, may be used as a charger or a power bank, or used to directly power other electric or electronic device, through the USB output port.


Relevant docs:





[22] Date Filed: 07/02/2019 [54] Title: Chocolate-Flavored Goat`s Milk Drink

[71] Applicant(s): Central Luzon State University [PH]

[72] Maker(s): MANALILI, Leny Lyn[PH]: ORDEN, Edgar[PH]: ORDEN, Maria Excelsis[PH]: SATURNO, Patricia Camille[PH]

[73] Assignee(s):



[51] International Class 8: A23C 9/00; A23G 1/00

[57] Abstract: This utility model presents a pasteurized chocolate beverage made from goat's milk. The chocolate drink is comprised of fresh goat's milk, skimmed milk powder, cocoa powder, refined sugar, carrageenan, and distilled water.


Relevant docs:

v22n59 um 1st - onlineservices.ipophil.gov.pha shredding and grinding machine (15) comprising: a...

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