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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/000999
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING WINE FROM DRAGON FRUIT AND WATERMELON
FRUIT AND THE PRODUCT DERIVED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
ALLIG, Teresita D.[PH]: TAGUILING, Ma. Louisa G.[PH]: VILLENA, Ma. Chita
P.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
C 12G 3/00, 3/02, 3/06
[57]
Abstract:
Representative Drawing(s):
Relevant docs:
Document Code:
U1
A process of producing wine from dragon fruit and watermelon fruit
comprising the steps of: selecting good kind of 1 kilogram dragon fruit and 1
kilogram watermelon fruit; washing, slicing and scooping the pulp of dragon
fruit and watermelon fruit separately; measuring and mixing the pulps
comprising 3 cups of watermelon and 1 cup dragon fruit; boiling 10 cups of
mixture in 10 cups water for 25 minutes; straining the juice of the boiled
mixture; measuring and adding 1 cup white sugar for every 4 cups of juice;
simmering the mixture until the sugar dissolve; cooling the mixture until
lukewarm; adding one-half (1/2) teaspoon of dry yeast to every 4 cups of
mixture; fermenting the mixture for 21 days in clean bottles covered with
sterile gauze; siphoning into sterilized wine bottles; pasteurizing the bottled
wine in simmering water for 25 minutes; sealing and storing in shaded, cool
dry place.
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001003
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING WATERMELON WINE AND THE PRODUCT
DERIVED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
TAGUILING, Ma. Louisa G.[PH]: VILLENA, Ma. Chita P.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
C 12G 3/00, 3/02, 3/06
[57]
Abstract:
Representative Drawing(s):
Relevant docs:
Document Code:
U1
A process of producing watermelon wine comprising the steps of: selecting
and washing good kind of watermelon; slicing into half and scooping the
flesh of the said watermelon into cooking vessel; adding water into the
cooking vessel until water reaches the level of watermelon; boiling the
watermelon for 20 minutes; straining the boiled watermelon; measuring and
adding 1 cups of sugar to every 5 cups of extract; simmering the mixture of
sugar and extract until sugar is dissolved; cooling the simmered mixture until
lukewarm; measuring and adding 1 teaspoon of dry yeast for every 5 cups of
said lukewarm mixture into bottle container; covering the bottle container
with gauze; fermenting the mixture for 14 days, siphoning the mixture into
sterilized wine bottles; pasteurizing the bottled wine in simmering water of
about 80°C for 15minutes; sealing and storing the pasteurized bottled wine at
room temperature until use.
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001016
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING WINE FROM GUAVA (Psidium guajava) AND
STAR FRUIT (Averrhoa carambola) AND THE PRODUCT DERIVED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
PIHAYON, Johnny Rose G.[PH]: TAGUILING, Ma. Louisa G.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
C 12G 3/00, 3/02, 3/06
[57]
Abstract:
Representative Drawing(s):
Relevant docs:
Document Code:
U1
A process of producing wine from Guava (Psidium guajava) and Star fruit
(Averrhoa carambola) comprising the steps of: harvesting and washing ripe
guava fruit and star fruit; chopping 1 kilogram each guava and star fruits into
cubes; putting the chopped fruits into suitable cooking vessel; adding water
until water reaches the level of chopped fruits; boiling the said chopped fruits
for 20 minutes; straining the juice of the boiled mixture; measuring and
adding 1 cup white sugar for every 4 cups of juice; simmering the mixture in
low flame until sugar is dissolved; cooling the simmered mixture until
lukewarm; adding 1 teaspoon of dry yeast to every 8 cups of mixture;
fermenting the mixture for 21 days in sterilized large bottles covered with
gauze; siphoning fermented wine into sterilized wine bottles; pasteurizing the
bottled in simmering water for 30 minutes; and, cooling and storing in cool
dry place until use.
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001018
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING WINE FROM TOMATO, CARROT AND PAPAYA
AND THE PRODUCT DERIVED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
YOGYOG, Ema B.[PH]: TAGUILING, Ma. Louisa G.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
C 12G 3/00, 3/02, 3/06
Abstract:
A process of producing wine from tomato, carrots and papaya vegetables and
fruit comprising the steps of: selecting and washing good quality of tomato
fruit, carrot tuber, and papaya fruit; slicing separately the tomato, carrot and
papaya; measuring and mixing 2 kilogram each tomato, carrot and papaya;
adding 6 liters of water and boiling said mixture for 20 minutes; straining the
juice of the said boiled mixture; adding 1 cup of white sugar for every 4 cups
juice; simmering the mixture until sugar is dissolved; cooling the simmered
mixture until lukewarm; adding % teaspoon of dry yeast to every 4 cups of
mixture; fermenting the mixture for 24 days in clean bottles; siphoning
fermented win into sterilized wine bottles; pasteurizing the bottled wine in
simmering water for 25 minutes; sealing immediately after pasteurizing; and,
cooling and storing in dry place.
[57]
Representative Drawing(s):
Relevant docs:
Document Code:
U1
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001019
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING CARROT JUICE VINEGAR AND THE PRODUCT
PRODUCED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
PUGONG, Junia C.[PH]: CALYA-EN, Merly G.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
A 23L 1/221, C 12J 1/00
Abstract:
The process involves in the formulation of Carrot Juice Vinegar comprising
the steps of: (a). Gathering, cleaning, washing and brushing the carrots
thoroughly; (b) Paring and slicing the said carrots; (c) Extracting the said
carrots and straining the extracts; (d) Mixing 1 cup sugar to 1 liter said carrot
extracts; (e)Boiling the mixture for 15 to 20 minutes stirring constantly; (f)
Cooling the said mixture until lukewarm and adding 1 teaspoon native yeast;
(g) Pouring the said mixture in suitable storage containers and covering with
cheese cloth; (h) Storing in room temperature undisturbed and aging for one
month; (i) Packaging the vinegar product in sterilized bottles and pasteurizing
for 15 to 25 minutes half sealed; and (j) Sealing completely the said bottles
and storing in room temperature.
[57]
Representative Drawing(s):
Relevant docs:
Document Code:
U1
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001020
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING CARROT PINEAPPLE WINE AND THE PRODUCT
PRODUCED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
CALYA-EN, Merly G.[PH]: PUGONG, Junia C.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
C 12G 3/00, 3/02, 3/06
Abstract:
The process involves in the formulation of Carrot-Pineapple wine comprising
the steps of: (a) Gathering, cleaning and washing of carrot root crops and
ripe pineapple fruits; (b) Extracting said carrots and setting aside; (c) Paring
and extracting said pineapple fruits and setting aside; (d) Mixing 4 cups
carrot extracts to 1 cup pineapple extracts; (e)Adding 2 cups sugar to the
mixture; (f) Boiling the said mixture for 15 to 25 minutes stirring constantly;
(g) Cooling the said mixture until 1 teaspoon native yeast to the said mixture;
(i) Pouring the solution into suitable storage containers and covering with
clean cloth; G) Aging the solution for at least 2 weeks and storing
undisturbed; (k) Packaging the wine in sterilized bottles half sealed and
pasteurizing for 15 to 25 minutes; and (I) Sealing completely the packed wine
products and storing in room temperature.
[57]
Representative Drawing(s):
Relevant docs:
Document Code:
U1
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001021
[22]
Date Filed:
15/12/2016
[54]
Title:
A PROCESS OF MAKING VINEGAR FROM MEDINILLA MAGNIFICA LEAVES
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
TAGTAGON, Linda W.[PH]: APPOY, Moses B.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
A 23L 1/221, C 12J 1/00
Abstract:
A development of the process of making medinilla magnifica vinegar
comprises the following procedures, preparing the ingredients by gathering
and washing of 250mg. of medinilla magnifica leaves thoroughly, putting the
washed medinilla magnifica leaves into a 500ml water, boiling of the soaked
medinilla magnifica leaves for about 20 to 30 minutes, straining the boiled
medinilla magnifica leaves to separate the liquid extract, measuring the liquid
mixture while hot, adding 100mg brown sugar in every 4 parts hot extract
liquid and allow to dissolve, pouring the said mixture in fermenting jars while
still warm, stirring in 7.5ml dry yeast per gallon of mixture, Cover the gallon
mixture with cheese cloth, aging the solution for 1 week, adding 200ml of
mother vinegar for every 250m I of the mixture, and aging the mixture for 1
month.
[57]
Representative Drawing(s):
Relevant docs:
Document Code:
U1
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001023
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING PUREE FROM TOMATO, PAPAYA AND CARROT
AND THE PRODUCT PRODUCED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
PAGADDOT, Mae Ann L.[PH]: TAGUILING, Ma. Louisa G.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
A 23L 1/06, 1/064, 1/212
Abstract:
A process of producing puree from tomato, papaya and carrots comprising
the steps of: selecting and washing 1 kg of ripe tomato fruit, 1 kg papaya
fruit, and 1 kg carrot tubers; slicing and removing the skin and seed of
papaya; Slicing the tomato, papaya and carrots into cubes; Mixing the said
fruits in suitable container; Blending the said mixture in a blender machine;
measuring and adding 1/3 cup of white sugar to every cup of blended
mixture; boiling said mixture for 10 minutes; pouring immediately said boiled
mixture into sterilized bottle jars; sealing said bottle jar puree completely;
and, Refrigerating the sealed bottle jar puree or Storing in a cool dry place
until use.
[57]
Representative Drawing(s):
Relevant docs:
Document Code:
U1
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001024
[22]
Date Filed:
15/12/2016
[54]
Title:
PROCESS OF PRODUCING DAGWAY (Saurauia Subglabra) JELLY AND THE
PRODUCT PRODUCED THEREOF
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
CALYA-EN, Merly G.[PH]: PUGONG, Junia C.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
A 23L 1/06, 1/064, 1/212
Abstract:
The process involves in the production of Dagway (Saurauia Subglabra) Jelly
comprising the steps of: (a) Gathering, cleaning and washing the matured
Dagway fruits thoroughly; (b) Adding 1 liter water 5 into 1 kilo of said fruits;
(c) Boiling the mixture for 30 to 40 minutes until soft; (d) Mashing and
straining the said mixture separating the pulp from the decoction; (e)Mixing 1
cup white sugar to every 1 cup of decoction; (f) Cooking the mixture in
moderate fire and stirring constantly until said mixture reaches jelly
consistency; (g) Pouring the jelly into suitable sterilized jars half sealed and
pasteurizing for 15 to 25 minutes; (h) Sealing the said jars completely; and (i)
Storing the jelly product in cool temperature.
[57]
Representative Drawing(s):
Relevant docs:
Document Code:
U1
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 25
Date Released: March 1, 2017
[19]
INTELLECTUAL PROPERTY PHILIPPINES
[12]
UTILITY MODEL PUBLICATION
[21]
Application Number:
2/2016/001025
[22]
Date Filed:
15/12/2016
[54]
Title:
A PROCESS OF MAKING WINE FROM MEDINILLA MAGNIFICA LEAVES
[71]
Applicant(s):
Ifugao State University [PH]
[72]
Maker(s):
TAGTAGON, Linda W.[PH]: APPOY, Moses B.[PH]
[73]
Assignee(s):
[74]
Attorney / Agent:
NAPOLEON K. TAGUILING
[30]
Priority Data:
NONE
[51]
International Class 8:
C 12G 3/00, 3/02, 3/06
Abstract:
A development of the process of making wine comprises the following
procedures, Gathering and washing medinilla magnifica fruit thoroughly in
clean water, weighing the medinilla magnifica fruit into 500g, putting the
washed medinilla magnifica fruit into a 5 liters of water using cooking
container, boiling the mixture for about 20 to 30 minutes, separating the
medinilla magnifica fruit from the boiled mixture by using strainer, adding
100mg of brown sugar for every 4 cups from the mixture, simmering the
mixture until sugar is dissolved, cooling the mixture until lukewarm, adding
7.5ml of dry yeast for every 4 cups of the said mixture; pouring the medinilla
magnifica liquid mixture in a suitable container, covering the container with a
clean cloth, fermenting the mixture for 1 month at room temperature,
pasteurizing the fermented mixture for 25 minutes in simmering water at 80
degrees centigrade, cooling pasteurized mixture at room temperature until
sediments will settle down, and siphoning the cooled pasteurized mixture
into a sealed bottle.
[57]
Representative Drawing(s):
Relevant docs:
Document Code:
U1