Abstract: A novelty candy holder and dispenser which comprises a main housing with a conical insert. A handle extends downwardly from the main body and is provided with lock pins. The handle can be pushed upwardly to force the candy upwardly from the housing and be rotating the handle look pins on the handle fit into slots to lock the candy sucker in place.

Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled, and fermented, and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous suspension of viable cells, in which the mixture's potassium concentration is low enough that the thermogellation temperature of the carrageenan in the suspension is below a temperature to which the viable cells are substantially thermosensitive. This is done at a first processing temperature that exceeds the thermogellation temperature of the carrageenan in that aqueous suspension, but which is below the temperature to which the cells are substantially thermosensitive. A mixture of the aqueous phase and a non-reactive food-grade oil phase is then prepared, and subjected to shear by passing it through a static mixer under flow-rate conditions selected to disperse the aqueous phase in the oil phase, such that a resulting emulsion has a selected droplet size distribution.

Abstract: The present invention relates to a beverage composition which remains substantially liquid at freezer temperatures as low as at least 0.degree. F. (about -18.degree. C.). These beverages, which can optionally contain alcohol, contain, as an ice crystal formation inhibitor, either glycerol or propylene glycol, generally from about 6 to about 20 percent of said composition on a volume basis, and usually from about 10 to about 15 percent of said composition. These beverages, when placed in a freezer, remain soft and can be readily poured, squeezed or spooned into an appropriate serving container for consumption.

Abstract: A beverage package and a method of forming such a package defines a primary chamber containing an insert defining a secondary chamber. The insert has a seating in the form of a bore within which is received the lower end of a tube which is fitted to the insert. When the package is charged with beverage such as beer having gas in solution and sealed to form a headspace containing gas at a pressure greater than atmospheric, beer from the primary chamber fills the tube. The secondary chamber contains beverage and gas at a pressure greater than atmospheric and on opening the container the headspace de-pressurises causing beverage and gas from the secondary chamber to be ejected through the tube. A restricted aperture between the bottom end of the tube and an opposing wall of the insert causes froth to be developed in the beverage in the secondary chamber as the beverage flows into the bottom end of the tube. The frothy beverage then flows through the tube into the headspace.

Abstract: A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.

Abstract: A carbonated beverage container (10, 35, 40) including a hollow insert (1, 20). The insert (1, 20) has one one-way valve (7, 29, 31, 32) and one orifice (6, 28, 33, 34), one of which is arranged to allow gas from a headspace above beverage (11) to enter the insert (1, 20), and the other is arranged to jet gas from inside the insert (1, 20) into the beverage (11) upon opening the container (10, 35, 40). The 20 gas jetting into the beverage (11) causes nucleation of fine bubbles in the beverage (11) which separate out to form a close-knit creamy head.

Abstract: A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and optionally malted raw materials, and the wort is subjected to alcoholic fermentation. In that process all process steps are performed continuously. The mash is initially heated in a reactor system to a temperature of 75.degree. to 85.degree. C. The grain residue is removed from the mash. The wort is subsequently hopped and is heated to a temperature from 105.degree. to 140.degree. C. This is succeeded by a flash evaporation, a removal of the dregs and a cooling of the wort, which is subsequently fermented at 6.degree. to 25.degree. in the presence of a biocatalyst. The fermenting process may be succeeded by a partial or full continuous de-alcoholization of the beer.

Abstract: A water-dispersible lipidic hop extract composition, comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an extract of hops with an excess of alkali. The starting hop extract, made conventionally as by extraction with organic solvent or carbon dioxide, preferably has alpha, isoalpha, and beta hop acids removed before treatment with excess alkali. A cosolvent, such as a lower alkanol, polyol, or wetting agent, heat, or high shear may be used to improve mixing of the lipidic organic phase of the hop extract with the excess alkali. The water-dispersible lipidic hop extract imparts an enhanced hop aroma and flavor upon addition to the wort at some point during the brewing process between boiling and the beginning of fermentation. A beer incorporating the dispersible lipidic hop extract has a stronger hop aroma and flavor than beer incorporating the usual hop extract.

Abstract: Wines and other alcoholic beverages are treated to remove sulfides by passing the beverage through a filter medium comprising polyvinyl polypyrrolidone, polyvinylimidazole, or a copolymer of the monomers of these two polymers, the polymer or copolymer having been pretreated with a solution of a metallic salt, preferably copper sulfate or silver nitrate.

Abstract: A package includes a protective band having a cavity for receiving a fragile food product unit. A wrap material is tightly secured around the food product unit and the protective band to form a package. The protective band may have alternating narrow segments and wide segments to ensure that the wrap material keeps the top and bottom extremities of the food product unit inside the protective band and spaced from the upper and lower edges of the wide segments of the protective band.

Abstract: A container assembly for housing liquid products and a prize therein which may be distributed with non-prize bearing containers comprising: a can for containing the liquid product in an interior chamber thereof, and a prize-holding subassembly positioned within the interior chamber for retaining a prize therein. The prize holding subassembly includes a tether for supporting the prize assembly. The tether includes a hair-pin shaped spring portion defining legs, and foot portions extending from those legs. A proximal end of the tether on one of the foot portions engages a gate on the underside of the can closure, and compresses the spring portion into a cocked, position. When the closure is opened, the gate releases the proximal end of the tether so that it may pop up through the open end of the can for gripping by the consumer. A distal end of the tether on the other end of the tether supports a prize container which is manually removable from the can with the tether.

Abstract: A process for preparing a fermented malt beverage wherein brewing materials ere mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.

Abstract: A beverage container assembly (28) comprising a container body defining a beverage chamber for containing a beverage, and a gas reservoir unit (1) adapted to be housed substantially within the container body (22). The gas reservoir unit (1) is adapted to be charged with a gas under super-atmospheric pressure whilst the reservoir unit (1) is outside of the container (22), and to retain the gas prior to insertion of the unit into the container body. A gas reservoir unit containing one or more chambers is also described.

Abstract: This invention relates to a process for debittering spent brewer's yeast, aiming at maximal efficiency with minimal impact on yeasts for their further use as live cells. The process consists in bringing a yeast suspension in contact with a surfactant containing unsaturated fatty acids, like Tween 80.RTM. (0.2% to 20% v/v), adjusting pH to 10.0 with NaOH 2N and agitating during 5 minutes at 50 rpm and 50.degree. C. A bitterness reduction of 98% is obtained, without affecting yeast viability or protein content. Furthermore, the debittered yeasts treated with 20% Tween 80.RTM. can be reactivated (viability of 100% and increased production of CO.sub.2) by growing them in a suitable medium for a sufficient time (about two to six hours). These reactivated yeasts have restored biological properties which are expected to allow the use of these spent yeasts in complete or partial replacement of new yeasts in bakery industry and in spirit and beer fabrication.

Abstract: A device for generating a head on a beverage in a sealed can, when the can is opened, comprising a hollow capsule with first and second compartments communicating via tubes with apertures respective each on the opposite side of the capsule from the side of the chamber with which the tube communicates, and a ballast means for orientating the capsule in a position such that, as one chamber charges with liquid, the capsule is caused to rotate and trap a volume of air therein. The capsule may be cylindrical or more preferably spherical in external shape.

Abstract: The invention pertains to a novel cooking utensil for use in cooking food together with a conventional cooking vessel such as a covered skillet. The cooking utensil comprises a thin, substantially planar food-supporting cooking member having a bottom surface shaped substantially identically to a lower, inner surface of the conventional cooking vessel so that the food supporting member will substantially completely cover the lower, inner surface of the cooking vessel in flush contact therewith when the food supporting member is placed in the vessel, and handle means integrally connected to a central portion of an upper surface of the food supporting member for lifting and handling the food supporting member. The food supporting member preferably has a uniform thickness significantly smaller than the thickness of a bottom wall portion of the cooking vessel, and a continuous surface so that fluid cannot pass therethrough during a cooking operation.

Abstract: A carbonated beverage container (10, 35, 40) including a hollow insert (1, 20) which floats in the beverage (11). the insert (1, 20) has two one-way valves (6, 7, 28, 29), one (6, 28) of which allows gas from a headspace above the beverage (11) to enter the insert (1, 20), the other (7, 29) allowing gas from the insert (1, 20) to be jetted into the beverage (11) upon opening the container (10, 35, 40). This jet of gas into the beverage (11) causes shear, and the liberation of gas bubbles which form a close-knit creamy head on the beverage (11) once dispensed.

Abstract: A process for increasing the yield of natural vanilla flavor. Green vanilla pods are hydrated. The resulting hydrated pods are ground, forming a liquid phase and a solid phase. The resulting ground hydrated product of green vanilla pods is treated with an enzymatic system including at least one enzyme. The enzyme system possesses from about 10 to about 1000 units of beta-glucose activity per gram of green vanilla pods. The ground hydrated green vanilla pods and the enzymatic system are incubated at a temperature of from about 10.degree. C. to about 40.degree. C. for a period of between about 2 hours and about 30 hours sufficient to allow the release of the vanilla flavor. The liquid phase containing the vanilla flavor is separated from the solid phase.

Abstract: An insert (20) for use in a container (40) such as a bottle. The insert (20) has a deformable portion, so that in its non-deformed state it is too large to pass through an opening of the container (40) such as the neck of a bottle, yet in its deformed state, the insert (20) may pass through the opening of the container (40). This prevents the insert from being accidentally dentally dispensed with the contents of the container (40).