Patents Examined by Vera Stulii
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Patent number: 11957142Abstract: Method and systems are disclosed for selectively removing naturally-occurring sugars in beverages in an effective, affordable and scalable manner.Type: GrantFiled: May 31, 2022Date of Patent: April 16, 2024Assignee: BLUE TREE TECHNOLOGIES LTD.Inventors: Didier Toubia, Asher Vitner, Revital Mali, Zach Barnea
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Patent number: 11959051Abstract: The present invention relates primarily to craft beer, specifically the creation of a method to create flavorful non-alcoholic and low-alcoholic versions of virtually any style of craft beer. It also relates to craft distilled spirits, primarily craft whiskey. Additionally, it relates to the creation of other non-alcoholic and low-alcoholic versions of other beverages such as wine (including grape or other fruit) or cider, and other craft distilled spirits such as brandy and vodka.Type: GrantFiled: March 24, 2021Date of Patent: April 16, 2024Inventor: Paul Short
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Patent number: 11952562Abstract: The process of improving the flavour and aroma of liquor is an invention intended to mellow liquor flavours and aromas—like those of matured ones—and eliminate undesirable odours resulting from poor manufacturing process. The crux of the invention lies in a material which has unique properties and steps taken which include mixture preparation, selective optimisation of particles in liquor, separation of undesirable particles and arrangement of particles in liquor by relying on flow velocity, temperature, and electromagnetic field in controlling collision of particles in liquor. The output is liquor with rather unaltered physical appearance, ester and alcohol content, not causing irritated throat, burning stomach or nausea which results from uneven alcohol content throughout liquor's body. Besides, this process overcomes limitations of existing liquor treatment techniques; it does not bring more heavy metal residues to the output liquor or cause particles in liquor to become more volatile.Type: GrantFiled: September 13, 2018Date of Patent: April 9, 2024Assignee: Seawagen Company LimitedInventors: Yanee Wutthinitikornkit, Sookjai Wutthinitikornkit, Chaiyasit Wuthinitikornkit, Yongsheng Qiu
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Patent number: 11937622Abstract: The present invention relates primarily to a method for obtaining a volatile fraction from a juice and/or an alcohol-containing beverage, comprising or consisting of the following steps: (a) distilling a mixture of substances from the juice and/or the alcohol-containing beverage, wherein the distillation is performed by a spinning cone column; (b) contacting the mixture of substances from step (a) with a sorbent to obtain a loaded sorbent; and (c) contacting the loaded sorbent from step (b) with a liquid desorbent to obtain the volatile fraction, wherein desired ingredients of the volatile fraction are concentrated as compared to the juice and/or alcohol-containing beverage such that an addition of 0.1% by mass or less of the volatile fraction to any food preparation produces a perceptible odor impression and/or taste impression in a test subject.Type: GrantFiled: August 17, 2018Date of Patent: March 26, 2024Assignee: SYMRISE AGInventors: Johannes Kiefl, Dominik Winkler, Stefan Brennecke, Jens Michael Hilmer, Alexander Kindel
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Patent number: 11939558Abstract: The present invention relates to a method for producing a sport beverage, comprising the steps of providing malt and/or unmalted grains, providing mashing liquor produced from spent grains, processing the malt and the mashing liquor to obtain a wort, fermenting the wort by using a yeast and optionally, blending with flavour(s) and/or vitamin(s); and/or adding of sugar(s). The present invention further relates to a sport beverage obtained by said method, wherein said sport beverage is non-alcoholic or has an alcohol content of less than about 1.2 vol-%, preferably less than about 0.5 vol-%. The present invention also relates to the use of the sport beverage before and/or after physical activities.Type: GrantFiled: April 14, 2016Date of Patent: March 26, 2024Assignees: TECHNISCHE UNIVERSITÄT BERLIN, GRIFFITH UNIVERSITYInventors: Frank-Jürgen Methner, Thomas Kunz, Torsten Seewald, Ben Desbrow
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Patent number: 11926541Abstract: A process of making an alkaline water and acidic water wherein the step of dissolving the alkaline salt in the initial stream is further defined as adding the alkaline salt of a lower alkyl carboxylic acid of sodium propionate to the initial stream. The step of electrolyzing the feed stream further includes a step of applying an electric potential between the cathode and the anode. The step of applying the electrical potential is further defined as applying the electrical potential of between 0.5V and 50 V between the cathode and the anode. The alkaline water composition produced by the process includes zero hydroxide ions and defines a total alkalinity between 40 ppm and 510 ppm. The alkaline water also has a TDS between 58 ppm and 1000 ppm, a pH between 10.0 and 12.0, a hardness rating between 3.5 and 10, and a Langelier Index between 0.37 and 2.20.Type: GrantFiled: May 5, 2016Date of Patent: March 12, 2024Assignee: G WATER LLCInventors: Dean D. Weston, Paul D. Manos
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Patent number: 11910801Abstract: A method of dehydrating fruit, comprising providing at least one cluster of fruit attached to stems and the stems attached to a branch; a first heating step comprising heating the least one cluster of fruit at a temperature in a range of 100-200 degrees F. for a period of time in a range of 1-24 hours; and a first curing step comprising allowing the at least one cluster of fruit to cool to room temperature over a period of time whereby dehydrated fruit is obtained.Type: GrantFiled: October 24, 2022Date of Patent: February 27, 2024Assignee: Riverhall Capital, LLCInventor: Christopher Upton Cates
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Patent number: 11905500Abstract: One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a fermented wort solution, wherein creating the fermented wort solution comprises performing a first fermentation process on a first wort; creating a distilled wort, wherein creating the distilled wort comprises removing an initial portion of alcohol and an initial portion of water from the fermented wort solution; and creating a concentrated fermented wort solution, wherein creating the concentrated fermented wort solution comprises adding additional fermentation ingredients to the distilled wort and performing a second fermentation process on the additional fermentation ingredients to the distilled wort.Type: GrantFiled: October 20, 2021Date of Patent: February 20, 2024Assignee: Sustainable Beverage Technologies Inc.Inventor: Patrick J. Tatera
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Patent number: 11905501Abstract: The present invention relates to hop products, in particular to hop products for flavouring beer and enhancing the aroma of beers, ales and other brewed beverages. More specifically, the present invention relates to such products which are 100% hop-derived and which are readily dispersible in cold wort and beer. As a result of our research, we have determined that polar hop extracts, in particular aqueous extracts of hops, have emulsifying properties for hop oil or hop oil-based hop extract products. This has allowed us to develop hop flavouring and aroma products for beer consisting solely of natural products, without the need for artificial emulsifiers and thickening agents or solvents. Surprisingly and unexpectedly, we have found that our combinations of hop-derived constituents is readily dispersible in cold wort and in beer, even when formulated as a 100% hop-derived paste, and provides excellent hop flavour and aroma to the finished beer.Type: GrantFiled: October 19, 2017Date of Patent: February 20, 2024Assignee: BARTH INNOVATIONS LIMITEDInventor: Katarzyna Wolinska
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Patent number: 11879115Abstract: Agave derived beverages with improved quality contain enhanced ratios of MAO B to MAO A inhibitors or enhanced concentration of inhibitor of MAO B.Type: GrantFiled: November 26, 2019Date of Patent: January 23, 2024Assignee: Roar Holding LLCInventor: Robert W. Brocia
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Patent number: 11877579Abstract: Disclosed is a method for producing a food dough, including the following steps: preparing a gel including at least starch and maltodextrins diluted in a fluid medium, preparing a foam consisting of one or more food products, and incorporating the gel into the foam.Type: GrantFiled: October 18, 2016Date of Patent: January 23, 2024Assignee: GENIALISInventors: Isabelle Desjardins-Lavisse, Guillaume Gillet, Laurianne Gressin
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Patent number: 11873470Abstract: A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.Type: GrantFiled: August 12, 2021Date of Patent: January 16, 2024Assignee: Novozymes A/SInventors: Christina Lunde, Morten Gjermansen
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Patent number: 11839226Abstract: The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres. The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.Type: GrantFiled: June 1, 2022Date of Patent: December 12, 2023Assignee: COSUCRA GROUPE WARCOING S.A.Inventors: Véronique Marzec, Audrey Bourgeois, Julie Lebesgue, Frédéric Mansy, Eric Bosly, Anthony Gramain, Mary Descamps
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Patent number: 11807838Abstract: The present invention relates to compositions and methods for adding bitter flavor to beer and other beverages. The present invention concerns the use of compositions comprising compounds that are present in hop extracts or in beer and result from natural processes that occur during processing or storage (aging) of hops or beer. The present invention further concerns the use of suitable amounts of a composition comprising humulinones for adding bitter flavor to beer and other beverages.Type: GrantFiled: May 21, 2019Date of Patent: November 7, 2023Assignee: KALAMAZOO HOLDINGS, INC.Inventors: Matthew Blake Jones, Hershel Jude, Jr., Brian Patrick Buffin, Donald Richard Berdahl
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Patent number: 11800885Abstract: The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.Type: GrantFiled: September 29, 2020Date of Patent: October 31, 2023Assignee: NICHIREI FOODS INC.Inventors: Makiko Shiga, Shigetoshi Takasugi, Shoichi Hara, Minoru Mamiya, Toru Iwasa, Yuta Kuriyama
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Patent number: 11802261Abstract: A system and method are provided to produce a beverage concentrate such as a beer extract. A forward osmosis (FO) filtration technique removes pure water from a conventional brewed beer; accordingly, the beer extract can be produced without distillation or other alteration steps that may negatively impact of flavor and aroma components of the beer. A draw solution is used to provide a differential osmotic pressure through a FO filtration device. The diluted draw solution is recycled by reverse osmosis, distillation, and combinations thereof.Type: GrantFiled: April 24, 2018Date of Patent: October 31, 2023Assignee: Porifera, Inc.Inventors: Frederik Havel, David Durkee
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Patent number: 11793212Abstract: The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.Type: GrantFiled: October 6, 2016Date of Patent: October 24, 2023Assignee: WM. WRIGLEY JR. COMPANYInventors: Emine Unlu, Neil Willcocks, Yang Gao
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Patent number: 11788037Abstract: The present invention provides a process for treating a wort composition in a kettle, said method providing a significant energy saving compared to existing wort treatment processes. In particular, the process includes a hot-hold step for the wort, followed by gas sparging at elevated temperatures.Type: GrantFiled: July 2, 2019Date of Patent: October 17, 2023Inventors: Robert Taylor, II, Josh Gwirtz, Peter Reilly, Tanya Hulse, Gil Alberding, Martin Brooks
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Patent number: 11781097Abstract: The present invention recognizes that there is a long felt need for the ability to produce extracts of natural products, such as but not limited to wood, in order to provide flavoring to foods and beverages, including but not limited to non-alcoholic and alcoholic beverages. A first aspect of the present invention generally relates to a method of making a flavored extract of at least one natural product such as wood. A second aspect of the present invention generally relates to a product produced ty the method of the first aspect. A third aspect of the present invention generally relates to a method of making a food or beverage including a product of the first aspect. A fourth aspect of the present invention generally relates to a food or beverage produced by a method of the third aspect. A fifth aspect of the present invention generally relates to aspects of the present invention particularly adapted for beer.Type: GrantFiled: June 20, 2020Date of Patent: October 10, 2023Assignee: Liquid Wood, LLCInventors: David R. Preston, Charles E. Nation, Jr.
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Patent number: 11781098Abstract: There is provided a method for the treatment of wood particles for use in the production of alcoholic beverages, comprising the steps of: (a) washing the wood particles with water under agitation at a temperature of at least 60° C.; wherein the wood particles may optionally already be toasted; (b) removing the water from the wood particles; (c) thermally drying the wood particles; (d) toasting the wood particles to obtain wood particles according to the invention; (e) optionally, incubating the wood particles according to the invention with an aroma-bearing liquid, the subsequent removal of any overlying aroma-bearing liquid, and, optionally, the subsequent drying the wood particles according to the invention to obtain aromatised wood particles according to the invention.Type: GrantFiled: November 29, 2017Date of Patent: October 10, 2023Assignee: DDS PATENTE + LIZENZEN AGInventor: Dolf Stockhausen