[19] INTELLECTUAL PROPERTY PHILIPPINES [12] UTILITY ...

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]

Number: Vol 20 No 90 Date Released: August 18, 2017

[19] INTELLECTUAL PROPERTY PHILIPPINES

[12] UTILITY MODEL PUBLICATION [21] Application Number: 2/2015/000196 Document Code: U

[22] Date Filed: 30/04/2015 [54] Title: METHOD TO PROTECT THE RICE PLANT AGAINST SHEATH BLIGHT

[71] Applicant(s): Philippine Rice Research Institute (PhilRice) [PH]

[72] Maker(s): DONAYRE, Dindo King M.[PH]

[73] Assignee(s):

[74] Attorney / Agent: JERRY SERAPION

[30] Priority Data: NONE

[51] International Class 8: A 01N 63/04, 65/00, A 01P 3/00

[57] Abstract:

This utility model relates to the use of Geotrichum candidum spores as protectant of the rice plant against sheath blight. Sheath blight of rice is one of the major rice diseases in tropical, sub-tropical and temperate regions of Asia, Africa and Americas. Developments of rice varieties resistant to sheath blight are still uncertain due to pathogen's wide host range, and variability in terms of interaction with its host and surrounding environmental conditions. Hence, fungicides are utilized as the main method of control despite the potential health risks and development of resistance by the pathogen. It is therefore the object of this utility model to provide a biocontrol agent which is both safe and effective for the control of sheath blight. The spores of Geotrichum candidum disclosed herein can be used as protectant against Rhizoctonia so/ani Kuhn, causal agent of sheath blight of rice.

Representative Drawing(s):

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[22] Date Filed: 18/08/2016 [54] Title: RICE COFFEE WITH FERN

[71] Applicant(s): Polytechnic University of the Philippines [PH]

[72] Maker(s): CRUZ, Christine Joy C.[PH]: GII, Krizzaa Lianna Y.[PH]: NAPOLES, John A.[PH]: STA. MARIA, Mary Anne A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Manolita Aurora O. Javate


[51] International Class 8: A 23F 5/00, 5/44

[57] Abstract:

The present utility model is a rice coffee composition consists of 10%w freeze dried ground fern leaves and 90%w rice coffee powder. While it is already known that rice coffee has lots of benefits compared to real coffee because it has a calming effect and does not increase the heart rate and blood pressure, the addition of fern makes it more healthy drink.


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[22] Date Filed: 15/12/2016 [54] Title: PROCESS OF MAKING BANANA CHOCO-CHEESE CHIPS

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

[72] Maker(s): ALIGUYON, Patricia A. [PH]

[73] Assignee(s):

[74] Attorney / Agent: NAPOLEON K. TAGUILING


[51] International Class 8: A 23L 19/00, 19/18

[57] Abstract:

This utility model generally relates to a food processing but more particularly to a process of making banana chips enriched with chocolate and cheese flavours as enhanced food snacks for people of all ages thereof. The process comprises slicing peeled matured banana, frying sliced banana, coating the fried banana with melted chocolate and cheese. The banana is preferably saba (Musa acuminata × balbisiana)


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[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING ICE CREAM FROM TINAWON RICE ( Oriza sativa var. tropical japonica) AND SOYBEANS (Glycine max)


[72] Maker(s): VILLENA, Ma. Chita P.[PH]: TAGUILING, Ma. Lousa G.[PH]

[73] Assignee(s):



[51] International Class 8: A 23G 9/00, 9/04, 9/32, 9/42

[57] Abstract:

A process of producing ice cream product from Tinawon rice (Oryza sativa var. tropical japonica) and Soybeans (Glycine max)comprising the steps of: measuring 100 grams soybeans and 100 grams tinawon rice; roasting the said tinawon rice and soybeans separately until light brown in color; grinding the roasted tinawon rice and soybeans separately to powder form; measuring other ingredients such as 120 ml soya milk, 240 grams all-purpose cream, 60 grams white sugar, 1 teaspoon sesame seed and 1 teaspoon vanilla extract in separate containers; measuring 60 grams each of the powdered tinawon rice and soybean; mixing the tinawon rice, soybean and other measured ingredients; blending the said mixture in a food blenderizer; pouring the blended mixture from food blenderizer into mixing bowl; filling ice cream cup with the blended mixture; and covering and freezing the said filled ice cream cups in a freezer at 35°C to - 45°C for 20 hours.


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[22] Date Filed: 15/12/2016

[54] Title: A PROCESS OF PRODUCING ADLAI (Coix lacryma-jobi L.) COOKIES AND THE PRODUCT DERIVED THEREOF


[72] Maker(s): BULONG, Marissa P.[PH]: GUERZON, Nemie Rex S.[PH]: VILLENA, Ma. Chita P.[PH]

[73] Assignee(s):



[51] International Class 8: A 21D 13/00, 13/08

[57] Abstract:

A process of producing Adlai (Coix lacryma-jobi L.) cookies from Adlai (Coix lacryma-jobi L.) or Job's tears grains comprising the steps of: measuring the following ingredients: 200 grams Adlai (Coix lacryma-jobi L.) flour, 70 grams All Purpose Flour, 230 grams white sugar, 5 grams baking powder, 2 grams salt, and 160 grams margarine; pre-heating the oven at 350°F; sifting 200 grams Adlai flour, 70 grams All Purpose Flour,5 grams baking powder, and 2 grams salt in a mixing bowl and setting aside; creaming 160 grams margarine, 230 grams brown sugar and 100 grams eggs; adding sifted 200 grams Adlai flour, 70 grams All Purpose Flour, 5 grams baking powder, and 2 grams salt into the mixture while mixing until it becomes batter in consistency; greasing the cookie sheet with cooking oil; dropping 5 grams of batter into the cookie sheet; baking the cookies at 250°F for 15 minutes; and cooling the cookies for 10 minutes.


Relevant docs:






[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING ADLAI (Coix lacryma-jobi L.) PULVORON AND THE PRODUCT DERIVED THEREOF



[73] Assignee(s):




[57] Abstract:

A process of producing Adlai (Coix lacryma-jobi L.) pulvoron from Adlai grains comprising the steps of: roasting 1 kilogram Adlai flour, and 1/2 kilogram All Purpose Flour (APF) in separate frying pans until golden brown in color; measuring 1/2 kilogram white sugar, 1/2 kilogram powdered milk, and 1/2 kilogram margarine; adding the measured white sugar and powdered milk into the roasted Adlai flour and All Purpose Flour and mixing thoroughly; adding 1/2 kilogram of melted margarine into the mixture; mixing until well blended; cooling the mixture; and molding in a pulvoron molder.


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[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING ADLAI (Coix lacryma-jobi L.) MUFFINS AND THE PRODUCT DERIVED THEREOF



[73] Assignee(s):




[57] Abstract:

A process of producing Adlai (Coix Lacryma-Jobi L.) muffins from Adlai grains comprising the steps of: measuring the following ingredients: 200 grams Adlai flour, 70 grams All Purpose Flour, 170 grams white sugar, 5 grams baking soda, 5 grams baking powder, and 5 grams salt; pre-heating the oven at 350 °F; sifting 200 grams Adlai flour, 70 grams All Purpose Flour, 170 grams white sugar, 5 grams baking soda, 5 grams baking powder, and 5 grams salt into a mixing bowl; making a well at the center on the sifted mixture; adding 240 grams evaporated milk, 100 grams vegetable oil and 100 grams eggs; mixing all the ingredients in one direction until it becomes a batter; lining the muffin pan with muffin paper; pouring 50 grams of the batter into the muffin paper; baking for 20- 25 minutes; and cooling the muffins for 10 minutes.


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[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING POLVORON FROM BRACKEN FERN (Pteridium) TUBER


[72] Maker(s): PUGONG, Junia C.[PH]

[73] Assignee(s):



[51] International Class 8: A 21D 2/36, A 23L 1/214

[57] Abstract:

A process involves in the production of polvoron from bracken fern (Pteridium aquilinum) tuber comprising the steps of: (a) washing and paring bracken fern tubers; (b) dissolving 1 cup calamansi fresh juice in 1 1/2 liter water to make calamansi solution; (c) soaking the pared said tubers in the said solution for at least one hour; (d) discarding the said solution from the said tubers; (e) blanching the said tubers in hot water for at least 5 minutes; (f) washing the said tubers in tap water; (g) cutting the said tubers into small pieces; (h) drying the said tubers; (i) pulverizing the dried tubers into very fine powder; (j) toasting the powdered tubers to light brown; (k) mixing thoroughly 1 cup sugar, and 1 cup powdered milk to every 4 cups of the toasted powdered tubers; (I) heating the mixture in low fire for 3 minutes; (m) cooling the said mixture; (n) molding the said mixture in desired polvoron molders; and (o) wrapping individually the polvoron products from bracken fern tuber in desired polvoron wrappers.


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[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING POTATO-SQUASH POLVORON AND THE PRODUCT PRODUCED THEREOF



[73] Assignee(s):




[57] Abstract:

A process involves in the production of polvoron from potato and squash comprising the steps of: (a) paring and slicing washed potato and matured squash; (b) dissolving 1 teaspoon salt in every cups of water to make salt solution; (c) soaking the said potato and squash in the said salt solution for an hour; (d) removing the said potato and squash from the said salt solution; (e) blanching the said potato and squash in hot water for 5 minutes; (f) washing the said potato and squash in tap water; (g) slicing the said potato and squash crosswise very thinly; (h) spreading separately the thin cuts over wire trays and drying until crispy; (i) grinding separately the dried potato and squash into very fine powder; j) mixing thoroughly 1 cup powdered potato to every 1 cup of powdered squash; (k) toasting the mixture until light brown; (I) mixing thoroughly 1/3 cup light brown sugar, 1/3 cup powdered milk, and 5 teaspoon melted butter to every 1 cup of the toasted mixture; (m) heating the mixture with low fire for 5 minutes; (n) cooling the said mixture; (o) molding the said mixture in desired polvoron molders; and (p) wrapping individually the molded polvoron with desired polvoron wrappers.


Relevant docs:






[22] Date Filed: 15/12/2016 [54] Title: A COMPOSITION OF ADLAI (Coix lacryma-jobi L.) COOKIES



[73] Assignee(s):




[57] Abstract:

A composition of cookies from Adlai (Coix lacryma-jobi L.) or Job's tears grains consisting of the following ingredients: 26% Adlai flour; 9% All Purpose Flour; 0.70% baking powder; 0.30% salt; 30% brown sugar; and 13% eggs.


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[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING TARO-PEANUT POLVORON AND THE PRODUCT PRODUCED THEREOF



[73] Assignee(s):




[57] Abstract:

A process of producing polvoron from taro and peanut comprising the steps of: (a) washing and paring taro corms; (b) dissolving 1/2 cup calamansi fresh juice in 1 liter water to make calamansi solution; (c) soaking the peeled taro corms in the said solution for at least one hour; (d) discarding the said solution from the taro corms; ( e ) blanching the taro corms in hot water for at least 4 minutes; (f) washing the taro corms in tap water; (g) cutting the taro corms crosswise very thinly; (h) spreading the thin cuts of taro over trays and drying until crispy; (i) grinding the crispy dried taro until very fine powder and set aside; m roasting good quality matured peanut seeds until brittle; (k) removing the thin coverings of the roasted peanuts; (I) grinding the roasted peanuts into very fine powder; (m) mixing 1 cup peanut powder to 1 cup taro powder; (n) toasting the mixture to light brown; (o) mixing thoroughly 1/2 cup sugar, and 1/2 cup powdered milk to every 1 cup of the said mixture; (p) heating the mixture in low fire for 5 minutes; (q) cooling the said mixture; (r) molding the said mixture in desired polvoron molders; and (s) wrapping individually the taro-peanut polvoron products in desired polvoron wrappers.


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[22] Date Filed: 15/12/2016 [54] Title: A COMPOSITION OF ADLAI (Coix lacryma-jobi L.) MUFFINS



[73] Assignee(s):




[57] Abstract:

A composition of muffins from grains of Adlai (Coix Lacryma-Jobi L.) or Job's tears consisting of the following ingredients: 19% white sugar; 22% Adlai flour; 8% All Purpose Flour; 0.67% baking soda; 0.67% baking powder; 0.66% salt; 27% evaporated milk; 11% vegetable oil; and 11% eggs.


Relevant docs:






[22] Date Filed: 15/12/2016 [54] Title: A COMPOSITION OF ADLAI (Coix lacryma-jobi L.) PULVORON



[73] Assignee(s):




[57] Abstract:

A composition of pulvoron from grains of Adlai (Coix Lacryma-Jobi L.) or Job's tears consisting of the following ingredients: 33% Tapol or Gulian flour; 16.75% All Purpose Flour; 16.75% white sugar; 16.75% powdered milk; and 16.75% margarine.


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[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING HERBAL TEA AND THE PRODUCT DERIVED THEREOF


[72] Maker(s): BALANNI, Fely Ann D.[PH]: TAGUILING, Ma. Louisa G.[PH]

[73] Assignee(s):




[57] Abstract:

A process of producing tea made from Datiles (Muntingia calabura), Avocado (Persea americana) and Guayabano (Annona muricata) leaves comprising the steps of: gathering succulent leaves of Datiles, Avocado and Guayabano in the morning right after sunrise; washing the said leaves and wiping with clean cloth to remove dirt and excess water; weighing 1 kilogram each of the leaves of the said plants; spreading the leaves separately in clean trays; air-drying the leaves for 3-4 days in an open but shaded area; heating the air-dried leaves in an oven set at 100°C for 1 minute; combining and pulverizing the leaves using blender; sieving pulverized leaves using sifter to remove large particles; measuring 0.5 grams of the pulverized leaves; packaging the measured pulverized leaves in tea bags; sealing the teabags and attaching tea thread as tea bag handle; and, storing the sealed tea bags in a sealed container.


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[22] Date Filed: 15/12/2016 [54] Title: A WINE FROM Medinilla magnifica LEAVES


[72] Maker(s): TAGTAGON, Linda W.[PH]: APPOY, Moses B.[PH]

[73] Assignee(s):



[51] International Class 8: C 12G 3/00, 3/02, 3/06

[57] Abstract: A Medinilla magnifica wine comprising of the following component, 500 mg Medinilla magnifica leaves, 5 liters of water, 100mg of brown sugar, and 7.5ml of dry yeast.


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[22] Date Filed: 15/12/2016

[54] Title: PROCESS OF PRODUCING JAPANESE TOMATO VINEGAR AND THE PRODUCT PRODUCED THEREOF



[73] Assignee(s):



[51] International Class 8: A 23L 1/212, C 12J 1/00

[57] Abstract:

A process relates in the production of Japanese tomato vinegar comprising the steps: (a) gathering, cleaning and washing the Japanese Tomato fruits thoroughly; (b) slicing the said fruits into pieces; (c) adding 4 kilos of the said fruits to 4 liters of clean water in a suitable cooking container; (d) boiling the mixture for 30 minutes and allowing the mixture to cool; ( e ) mashing and straining the said mixture separating the• pulp from the decoction; (f) mixing 1/2 cup sugar to every 2 cups of the decoction; (g) simmering the mixture until sugar dissolves; (h) cooling the solution; (i) pouring the said solution in suitable storage container tightly covering with clean cloth; aging the said solution for 5 to 9 days; (k) adding 1/2 cup of mother vinegar to every 2 cups of the said solution; (I) aging the said solution for 25 to 35 days; and (m) packaging ::9f the vinegar product in sterilized bottles.


Relevant docs:






[22] Date Filed: 15/12/2016 [54] Title: A VINEGAR FROM Medinilla magnifica LEAVES


[72] Maker(s): TAGTAGON, Linda W.[PH]: APPOY, Moses B.[PH]

[73] Assignee(s):



[51] International Class 8: A 23L 1/221, C 12J 1/00

[57] Abstract: A Medinilla magnifica vinegar comprising of the following component, 250 mg Medinilla magnifica leaves, 500 ml of water, 100 mg of sugar, and 7.5 ml of dry yeast and 200 ml of mother vinegar.


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[22] Date Filed: 22/12/2016 [54] Title: PROCESS OF PRODUCING RAMBUTAN (Nephelium lappaceum) WINE

[71] Applicant(s): Bicol State College of Applied Sciences and Technology [PH]

[72] Maker(s): CHAVEZ, Ma. Rovie A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ANALYN A. MADRID


[51] International Class 8: C 12G 3/00, 3/02

[57] Abstract:

This utility model generally relates to the production of fruit wine from rambutan fruit extract that consist of the following ingredients: mature rambutan fruit, water, sugar and yeast as fermenting agent. The process of producing wine from rambutan fruit extract comprising: selecting mature rambutan fruits, cleaning and paring the rambutan fruits, depulping the rambutan fruit, crushing 1700 grms rambutan meat, extracting the crushed rambutan fruits, boiling 8 cups of water for 5 minutes, adding with 4 cups sugar, stirring until the sugar is dissolve, adding 8 cups rambutan extract in the solution and boiling the diluted solution (must), cooling, straining, and pouring on sterilized bottles, inoculating with 2 teaspoon yeast to the diluted must, place in a stopper (cotton plug) container, allowing to ferment for 3 - 5 weeks until the fermentation stops, siphoning the solution through plastic tube from the original container into a second clean container and aging the siphoned solution for several more years


Relevant docs:






[22] Date Filed: 22/12/2016 [54] Title: RAMBUTAN (Nephelium lappaceum) WINE

[71] Applicant(s): Bicol State College of Applied Sciences and Technology [PH]

[72] Maker(s): CHAVEZ, Ma. Rovie A.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ANALYN A. MADRID


[51] International Class 8: C 12G 3/00, 3/02

[57] Abstract: This utility model relates to wine processing more specifically to rambutan (Nephelium lappaceum) wine comprising: Rambutan extract 39.92%; Water 39.92%; Sugar 19.96%; Yeast 0.20%


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[22] Date Filed: 23/01/2017

[54] Title: PROCESS OF PRODUCING FUNGAL ENTOMOPATHOGEN (Isaria fumosorosea) BIOINSECTICIDE

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

[72] Maker(s): ARCALA, Ferdinand B.[PH]

[73] Assignee(s):

[74] Attorney / Agent: BLESILA R. RAMOS


[51] International Class 8: A 01N 63/00, 63/04, A 01P 7/04

[57] Abstract:

This utility model relates to insecticides but more particularly to a process of producing bioinsecticide formulation into wettable powder of a fungal entomopathogen made from Isaria fumosorosea. The present bioinsecticide formulation composed two stages: mass production of Isaria fumosorosea spores and wettable powder formulation.


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[22] Date Filed: 22/02/2017

[54] Title: PROCESS OF PRODUCING CACAO (THEOBROMA CACAO L.) PASTILLAS DE MUSCOVADO (SACCHARUM OFFICINARUM L.)

[71] Applicant(s): BOLIVAR, LOYALDA [PH]

[72] Maker(s): BOLIVAR, Loyalda T.[PH]

[73] Assignee(s):

[74] Attorney / Agent:


[51] International Class 8: A 23G 1/32

[57] Abstract:

The present utility model relates to the process of making cacao (Theobroma cacao L.) pastillas de muscovado (Saccharum officinarum L.) comprising the steps of: roasting dried cacao; cleaning and winnowing/sifting the cacao; grinding the cacao;; sifting the muscovado sugar; mixing the ground cacao with muscovado sugar by weight of ground cacao to muscovado of 2:1; grinding of the mixture until thoroughly fine; adding milk to the mixture; heating, stirring the mixture in low fire and cooling it for at least 3 minutes; kneading and flattening the mixture to 1/4 thickness with rolling pin; cutting/slicing the flattened mixture into desired sizes and shapes now called cacao pastillas de muscovado; topping by lightly rolling the sliced cacao pastillas de muscovado to a plate filled with fine muscovado sugar; wrapping the individual slices of cacao pastillas de muscovado with a clean plastic or paper wrappers; cooling the cacao pastillas de muscovado in a dry place or refrigerate for at least an hour; sealing and packaging the individually wrapped cacao pastillas de muscovado; and storing the cacao pastillas de muscovado.


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[22] Date Filed: 11/04/2017 [54] Title: A PROCESS OF PRODUCING DRAGON FRUIT CUPCAKE

[71] Applicant(s): ILOCOS SUR POLYTECHNIC STATE COLLEGE [PH]

[72] Maker(s): GUARIN, Joanna Marie T.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ARLENE P. ABLOG



[57] Abstract:

This utility model relates to a process of producing cupcake but particular to the production of cupcake using dragon fruit as one of the ingredients. Prepartion of the dragon fruit is done by washing it thoroughly with clean water, and removing first its spines before peeling. The peel and flesh of the dragon fruit were diced separately before they are blended using a blender/ food p[rocessor. The use of the dragon enhanced the sensory qualities of the product. for the shelf life of the product, the cupcakes retain their perfect acceptability after 5 days at room temperature and 3 weeks at refrigerated temperature. Withe these results, the production of dragon fruit cupcake is encouraged.


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[22] Date Filed: 11/04/2017 [54] Title: PROCESS OF PRODUCING BANANA POLVORON


[72] Maker(s): FAJARDO-GARCIA, Antonette[PH]: PE BAUTISTA, Heidi Joy[PH]: PE, Susana N.[PH]

[73] Assignee(s):

[74] Attorney / Agent: ABLOG, Arlene P.


[51] International Class 8: A 21D 13/00, 13/04, 2/36

[57] Abstract:

This utility model relates to a process of producing banana polvoron comprising the steps of: preparing the needed ingredients such as banana flour, white fine sugar, buttermilk powder, margarine and materials in making the banana polvoron; measuring the ingredients; placing of banana flour in a wok; toasting said flour on a slove in slow fire while stirring constantly using wooded ladle until light brown; putting off the fire and stirring constantly until the cooked flour cools; transfering the toasted flour in a mixing bowl; adding margarine, buttermilk powder, shortening and white fine sugar into the toasted flour; mixing the mixture thoroughly using an electric mixer; molding the mixture using a molder; putting the molded mixture on a baking sheet; refrigerating the molded mixture; and wrapping the refrigerated molded mixture using food grade plastic wrapper.


Relevant docs:






[22] Date Filed: 11/04/2017 [54] Title: BANANA POLVORON


[72] Maker(s): FAJARDO-GARCIA, Antonette[PH]: BAUTISTA, Heidi Joy De[PH]

[73] Assignee(s):




[57] Abstract: The formulation of banana polvoron comprising of 18.18% banana flour, 3.64% all-purpose flour, 27.27% margarine, 25.46% buttermilk powder, 7.27% shortening and 18.18 white fine sugar.


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[22] Date Filed: 11/04/2017 [54] Title: COMPOSITION OF CARABEEF SAUSAGE (LONGGANISA)


[72] Maker(s): RAGUINDIN, Maribel R.[PH]

[73] Assignee(s):



[51] International Class 8: A 23L 13/00, 13/60

[57] Abstract: Disclosed is a composition of carabeef sausage consisting of carabeef lean meat, pork belly fats (cubed/diced, skin removed), soy sauce, cane vinegar (sukang iloko), minced garlic, corn starch, ground black pepper, sea salt, phosphate salt, MSG, curing salt, and annatto oil.


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[22] Date Filed: 26/05/2017 [54] Title: A HOLLOW BLOCK

[71] Applicant(s): SABOCOR, Salustiano B. [PH]

[72] Maker(s): SABOCOR, Salustiano B.[PH]

[73] Assignee(s):

[74] Attorney / Agent: SAQUILABON, Rolando B.


[51] International Class 8: E 04C 1/00

[57] Abstract:

This utility model relates to a hollow block that may not need a post plastering work. Furthermore, the assembly work for the present hollow block could be relatively faster than conventional ones, thereby causing earlier completion of a building project. The hollow block generally comprises a unitary body in rectangular form and having a regular set of spacedly arranged three vertical hollow holes and a canal at its opposing ends. The characterizing features of the hollow block is defined by a pair of longitudinal tongues extending in parallel formation at the top inner portion of the unitary body, and a pair of longitudinal grooves at bottom inner portion thereof. The longitudinal tongues are in vertical alignment with the pair of longitudinal grooves.


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[22] Date Filed: 26/05/2017 [54] Title: A ROOFING SHEET

[71] Applicant(s): YOUNG, Alvin O. [PH]

[72] Maker(s): YOUNG, Alvin O.[PH]

[73] Assignee(s):

[74] Attorney / Agent: Rolando B. Saquilabon


[51] International Class 8: E 04B 7/00

[57] Abstract:

This utility model relates to a roofing sheet that can effectively withstand strong wind forces generated by storms and typhoons. The roofing sheet generally comprising an elongated panel having an integrally-provided inverted tapered channel at one of its longitudinal edges, and an integrally provided inverted groove and abbreviated tapered channel at its other longitudinal edge, said inverted tapered channel having an inwardly extending curving tongue at its outermost side, while the integrally-provided inverted groove having an inwardly bending bulging top, said abbreviated tapered channel at the outermost portion of the other longitudinal edge having a plurality of spacedly arranged holes being provided thereat.


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[22] Date Filed: 24/05/2017

[54] Title: A METHOD OF PRODUCING POWDERED BLUE FOOD COLOR FROM BUTTERFLY PEA (CLITORIA TERNATEA L.) FLOWERS

[71] Applicant(s): WEST VISAYAS STATE UNIVERSITY [PH]

[72] Maker(s): TEMPLORA, Vilma F.[PH]

[73] Assignee(s):



[51] International Class 8: C 09B 61/00

[57] Abstract:

This utility model relates to a method of producing a potential powdered blue food colorant using indigenous butterfly pea powder. The method generally involves collection of fresh petals, extraction of color with water and adding corn starch as stabilizing agent. Freeze drying process was employed as a method to obtain the solid extract. The solid extract was powdered and added with maltodextrin as anticaking agent. A water soluble natural colorant which can be used for typical food and beverage like cocktails, juices, cakes and pastries where natural food color is needed.


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[22] Date Filed: 28/06/2017 [54] Title: SALT REFINING MACHINE

[71] Applicant(s): KHONGHUN, Gerard C. [PH]

[72] Maker(s): KHONGHUN, Gerard C. [PH]

[73] Assignee(s):

[74] Attorney / Agent: SIOSON SIOSON AND ASSOCIATES


[51] International Class 8: C 01D 3/00, 3/08, 3/14

[57] Abstract:

This utility model relates to a salt refining machine that includes an outer insulated body having on its top a hopper for the passage way of said raw or solar salt and grinded therein by a rotating hammer blades. An insulated vessel is provided inside this outer insulated body such that the grinded salt goes through simultaneous sieving and drying. An electric motor is connected to said insulated vessel for allowing it to agitate for this grinded salt to pass through said plurality of sieves of different mesh sizes. A hot air blower having a pipe is connected to said insulated vessel for supplying the needed heat inside this vessel while sieving, in order to reduce the moisture content of this grinded salt. An insulated cover is provided also inside said outer insulated body encasing this insulated vessel for keeping the heat dispensed by said hot air blower inside this insulated vessel from escaping. The desired refined salt products are recovered as it exits the various output chutes provided on said outer insulated body.


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[22] Date Filed: 06/07/2017 [54] Title: BALL POINT PEN

[71] Applicant(s): SHI, Jian Zong [PH]

[72] Maker(s): SHI, Jian Zong[PH]

[73] Assignee(s):



[51] International Class 8: B 43K 29/02, 7/00

[57] Abstract:

Disclosed is a ball point pen having a protective sleeve mounted on a depression on the pen casing making it tightly engage thereon. The protective sleeve being made of nitrile butadiene rubber is non-slip and soft to handle, thus more effective in its intended purpose. Further, the front cover wherein the ball point is projecting is having plurality of spaced ribs to tightly engage thereon the cover member, thus preventing accidental or unintentional removal of the cover therefrom.


Relevant docs:






[22] Date Filed: 10/07/2017 [54] Title: PROCESS OF MAKING MUFFIN FROM CLITORIA TERNATEA

[71] Applicant(s): NORTHERN NEGROS STATE COLLEGE OF SCIENCE AND TECHNOLOGY [PH]

[72] Maker(s): MA. ELENA L. DEFALLO[PH]: GLADYS M. PO[PH]

[73] Assignee(s):

[74] Attorney / Agent: JOCELYN D. BANTIGUE


[51] International Class 8: A 21D 13/00, 13/80, 2/36

[57] Abstract:

The utility model relates to a process of making muffin from Clitoria ternatea. The muffin is a mixture of natural food additives from clitoria petals and extract. The source of food coloring and food additive is clitoria ternatea, picked from the plant grown at the backyard garden. The plant is researched base. Pharmacological content recommended for ailments and is safe for consumption including children.


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[22] Date Filed: 10/07/2017 [54] Title: A COMPOSITION OF SOIL MEDIUM

[71] Applicant(s): NORTHERN NEGROS STATE COLLEGE OF SCIENCE AND TECHNOLOGY [PH]

[72] Maker(s): NYLE A. PARDILLO[PH]

[73] Assignee(s):

[74] Attorney / Agent: JOCELYN D. BANTIGUE


[51] International Class 8: C 05F 11/02, 17/00, C 05G 3/00, 3/04

[57] Abstract:

This utility model presents the composition of the soil medium which is composed of 20% by volume sieved vermicompost, 40% by volume sterilized garden soil and 40% by volume carbonized rice hull. The materials of this soil medium are available in the locality and the process to produce is simple. The object of this soil medium is used for germinating vegetable seeds and rose cutting as it provides nutrients and better anchorage for growth and development of the seedlings. Other object tends to answer the unavailability of soil medium due to unavailable materials.


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[22] Date Filed: 24/07/2017 [54] Title: AUTOMATIC VETERINARY SYRINGE

[71] Applicant(s): EL-ESTWANI, Mary Grace A. [PH]

[72] Maker(s): EL-ESTWANI, Mary Grace A.[PH]

[73] Assignee(s):



[51] International Class 8: A 61M 5/00, 5/145

[57] Abstract:

Disclosed is an automatic veterinary syringe which has the essential structure of continous and automatic suction of blood and liquid samples of an animal and/or injection of medicine liquid thereto using motor and other electronic parts. The automatic veterinary syringe has automatic quantification based on the desired volume since the syringe barrel is replaceable. Continous injection can be realized at a controlled pressure and the quantification of the liquid sucked and medicine injected into animal body is accurate. The utility model is mainly used for veterinary, is especially suitable for the injection of numerous amounts of small and large animals, has the advantages of high injection efficiency, and favorable effect to animals and administrator.


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[22] Date Filed: 24/07/2017 [54] Title: HAND LEVER FIXTURE FOR HANDLEBAR-STEERED VEHICLES

[71] Applicant(s): MORENO, Jojo UY [PH]

[72] Maker(s): MORENO, Jojo Uy[PH]

[73] Assignee(s):



[51] International Class 8: B 62K 23/00, 23/06

[57] Abstract:

This utility model discloses a hand lever fixture for handlebar-steered vehicles such as motorcycles and bicycles having a lever support body supporting on one end a cable actuator and the other end a first lever wherein the first lever being downwardly pivotable for used in handlebar steering with downward handles. The utility model also having a second lever extendible from the first lever depending on the hand size or preference of the driver. The lever support body holds an actuator spring being compressed by the cable actuator during operation wherein the starting operating position of the cable actuator being adjustable through an adjustment cam operably connected to a cable actuator's circular lock member. The cable actuator further having a roller bearing provided at the bottom portion thereat to hold the brake or clutch cable firmly and reducing friction and support axial loads during movement of brake or clutch cable.


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[22] Date Filed: 31/05/2017 [54] Title: Process of Making Stingless Bee Propolis Jam

[71] Applicant(s): Mindoro State College of Agriculture and Technology Calapan City Campus [PH]

[72] Maker(s): MAGSINO, Ronie F[PH]: CUARTO, Polemer M[PH]

[73] Assignee(s):



[51] International Class 8: A 23L 21/00, 21/10, 21/20

[57] Abstract:

The utility model relates to the process of making jam particularly to a jam made out of stingless bee propolis. Said processes of preparing the stingless bee propolis from the collection, cleaning and drying of the propolis as well as preparing the stingless bee propolis jam which comprises of measuring the ingredients and sterilizing using water retort.


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[22] Date Filed: 31/05/2017 [54] Title: Process of Manufacturing Spray Dried Guyabano Leaves Tea Powder


[72] Maker(s): DE CASTRO, JR., Mario A[PH]: MAGSINO, Ronie F[PH]: CUARTO, Polemer M[PH]

[73] Assignee(s):




[57] Abstract:

The utility model relates to a process of manufacturing guyabano leaves tea powder particularly to the optimization of the process to produce powder with highest percent of recovery and quality attributes. Said processes comprises of sorting and grading of guyabano leaves, washing and disinfecting, weighing, straining, adding of carrier, extraction and spray drying.


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[22] Date Filed: 31/05/2017 [54] Title: Process of Manufacturing Flavored Oyster Mushroom Chips


[72] Maker(s): MAGSINO, Ronie F[PH]: CUARTO, Polemer M[PH]: DE CASTRO, JR., Mario A[PH]

[73] Assignee(s):



[51] International Class 8: A 23L 19/00, 19/18, 31/00

[57] Abstract:

The utility model relates to the process of manufacturing oyster mushroom chips particularly improving the quality of the product by adding flavors as variants. Said processes comprises of collection of fresh oyster mushroom, washing and cleaning, cutting, breading, centrifuging, packaging and labeling.


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[22] Date Filed: 24/07/2017

[54] Title: CLASSROOM CHAIR HAVING HYDRAULIC SUPPORT STAND AND MOVABLE ARM REST MEMBER

[71] Applicant(s): PINSOY, Ronielyn F. [PH]

[72] Maker(s): PINSOY, Ronielyn F.[PH]

[73] Assignee(s):



[51] International Class 8: A 47C 3/20, 7/62, 7/68

[57] Abstract:

A classroom chair was designed to enhance the existing classroom from its fixed characteristics and making it in an adjustable sitting height and movable arm just to give more comfort to the students. The furniture was connected by hydraulic adjustable stand which plans a great role in carrying the weight of the students. The arm was movable from left to right position of the hand of a certain student.


Relevant docs:

[19] INTELLECTUAL PROPERTY PHILIPPINES [12] UTILITY ...

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