Separating Volatile Essence And Combining The Separated Volatile Essence With A Food Material Patents (Class 426/386)
  • Patent number: 11272720
    Abstract: A process for preserving the organoleptic characteristics of coffee-based products and extending their shelf lives, having the steps of roasting the green coffee beans and placing it in a chamber with an inert gas atmosphere, first milling of the roasted coffee beans under inert gas conditions to a size between seventy five (75) and five hundred (500), second milling the previously milled roasted coffee beans under refrigerated conditions to ensure that the size of the bean particles fall between ten (10) and thirty (30) microns and jet milling the first and second milled coffee beans using a closed, or semi-closed, loop of inert gas jet mill to bring the bean particles' size between one tenth (0.1) and less than ten (10) microns resulting in an ultrafine powder. Micro-encapsulating or agglomerating the ultrafine powder with food ingredients, resulting in coated roasted whole coffee granules.
    Type: Grant
    Filed: October 19, 2017
    Date of Patent: March 15, 2022
    Assignee: THE WHOLE COFFEE COMPANY LLC
    Inventor: Luiz Fernando Ribeiro De Miranda
  • Patent number: 10743558
    Abstract: The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.
    Type: Grant
    Filed: February 19, 2014
    Date of Patent: August 18, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Matthieu Pouzot, Alessandro Gianfrancesco, Mathieu Murith, Gerhard Niederreiter, Christoph Reh
  • Patent number: 10149494
    Abstract: The present invention relates to a method of producing an aromatized food or beverage product, wherein an aroma fraction is obtained from a plant extract, said aroma fraction is being contacted with an oil to remove undesired aroma compounds, and the aroma fraction from which undesired compounds have been removed are combined with a food or beverage composition to produce an aromatized food or beverage product.
    Type: Grant
    Filed: November 29, 2013
    Date of Patent: December 11, 2018
    Assignee: Nestec S.A.
    Inventors: Scott A. Westfall, William Wu, Annette Michelle Birch, Amber Christine Scarlatos
  • Patent number: 9557335
    Abstract: A laboratory method used for isolating and identifying fruit oligosaccharides from ripe banana fruit is provided. The method includes the step of obtaining a predetermined amount of a plant, such as banana fruit and combining it with ethanol. The method also includes the step of isolating an oligosaccharide from the plant without adding heat to the ethanol. The method can be used to isolate and identify neokestose-1,6-diphosphate.
    Type: Grant
    Filed: July 7, 2015
    Date of Patent: January 31, 2017
    Assignee: BIOLOGISTICS LLC
    Inventor: Michael A Madson
  • Patent number: 9549635
    Abstract: The techniques provide for a reconfigurable extraction column length based on the number of columns from a plurality of columns configured for use in an extraction apparatus. The apparatus includes a plurality of columns that each have an inlet, a central portion configured to hold extractable material during an extraction process, and an outlet. The reconfigurable extraction apparatus also includes a piping system connected to each of the plurality of columns that can selectively connect each of the plurality of columns, such that each column from the plurality of columns can be configured for an extraction process either singularly or in series or in parallel with one or more other columns from the plurality of columns, administering a solvent to one or more of the plurality of columns, and outputting the solvent after an extraction process occurs in the one or more of the plurality of columns.
    Type: Grant
    Filed: April 29, 2016
    Date of Patent: January 24, 2017
    Assignee: Meltz, LLC
    Inventor: Paul Kalenian
  • Patent number: 9480359
    Abstract: The techniques provide for a reconfigurable extraction column length based on the number of columns from a plurality of columns configured for use in an extraction apparatus. The apparatus includes a plurality of columns that each have an inlet, a central portion configured to hold extractable material during an extraction process, and an outlet. The reconfigurable extraction apparatus also includes a piping system connected to each of the plurality of columns that can selectively connect each of the plurality of columns, such that each column from the plurality of columns can be configured for an extraction process either singularly or in series or in parallel with one or more other columns from the plurality of columns, administering a solvent to one or more of the plurality of columns, and outputting the solvent after an extraction process occurs in the one or more of the plurality of columns.
    Type: Grant
    Filed: July 30, 2015
    Date of Patent: November 1, 2016
    Assignee: Meltz, LLC
    Inventor: Paul Kalenian
  • Patent number: 9173911
    Abstract: The invention relates to extracting biologically active substances from raw vegetable matter, consists in using a liquefied carbon dioxide and can be used in the pharmaceutical, perfume-and-cosmetic and food industries. The aim of the invention is to produce a cell sap concentrate by using liquefied carbon dioxide for the irradiation thereof. The inventive method consists in extracting a milled matter by means of liquefied carbonic acid at room temperature and in separating an oil fraction, wherein the extraction is carried out at a high rate of the liquefied carbonic acid with a proportion of not less than 11 of carbonic acid per 1 g of extracted vegetable cell sap and a vegetable cell sap concentrate is produced by separating the oil fraction from a water fraction.
    Type: Grant
    Filed: February 5, 2010
    Date of Patent: November 3, 2015
    Assignees: OOO “SIBEX”, SOLAGRAN LIMITED
    Inventors: Vladimir I. Karpitskiy, Aleksandr K. Kurganov
  • Publication number: 20150004294
    Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
    Type: Application
    Filed: September 15, 2014
    Publication date: January 1, 2015
    Inventors: Loretta Zapp, Thomas J. Slaga, Jifu Zhao, Mark Lange
  • Patent number: 8541042
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 30, 2011
    Date of Patent: September 24, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8535748
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 29, 2011
    Date of Patent: September 17, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Patent number: 8524306
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: December 28, 2011
    Date of Patent: September 3, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130129882
    Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.
    Type: Application
    Filed: January 15, 2013
    Publication date: May 23, 2013
    Applicants: AMC Cancer Research Center, Oncology Sciences Corporation
    Inventors: Oncology Sciences Corporation, AMC Cancer Research Center
  • Patent number: 8414953
    Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: April 9, 2013
    Assignee: Starbucks Corporation
    Inventors: Urano A. Robinson, J. Marcio Da Cruz
  • Publication number: 20130064946
    Abstract: A process in which the extract of an extraction process, such as a supercritical fluid extraction process, such as a fugitive extract and particularly an ingestible extract, is recovered by depositing the extract within the pores of a porous particle that is suitable for direct use as a food additive, or as a nutraceutical.
    Type: Application
    Filed: April 20, 2012
    Publication date: March 14, 2013
    Applicant: PEPSICO, INC.
    Inventors: Anthony James CLARK, Justin Andrew FRENCH, Eapen GEORGE, Julie Anne GROVER, Rashmi TIWARI, Gregory Lee YEP
  • Patent number: 8349382
    Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed.
    Type: Grant
    Filed: September 10, 2009
    Date of Patent: January 8, 2013
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Joyce Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
  • Publication number: 20120015084
    Abstract: An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus.
    Type: Application
    Filed: July 15, 2010
    Publication date: January 19, 2012
    Inventor: David Howard
  • Patent number: 7976887
    Abstract: Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material followed by recovery of the steam after that contact. Saturated water vapor or super heated steam is used for the steam, while super heated steam is used preferably. The coffee beans are preferably those that have been obtained by roasting raw coffee beans using super heated steam. The food or drink contains the aromatic components, and preferably contains the volatile components as well as an aqueous extract of the tasty material.
    Type: Grant
    Filed: November 2, 2004
    Date of Patent: July 12, 2011
    Assignee: Pokka Corporation
    Inventors: Takashi Inoue, Yumiko Aoyama, Michiya Hayashi, Keiichi Narita
  • Patent number: 7919131
    Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.
    Type: Grant
    Filed: January 30, 2004
    Date of Patent: April 5, 2011
    Assignee: Fonterra Co-Operative Group Limited
    Inventors: Andrew Fletcher, Katrina Fletcher, Owen Catchpole, John Grey
  • Publication number: 20100247730
    Abstract: The present invention relates to the field of the production of smoke for agro-food usage and has for its object a process characterized in that it includes essentially the steps consisting in introducing organic material to be pyrolyzed into a reactor including essentially a substantially hermetically sealed heatable chamber containing at least one rotatable endless screw heated by the Joule effect receiving the material, heating the organic material to a temperature included between 200° C. and 800° C., preferably between 300° C. and 400° C., so as to cause the pyrolysis during its movement, under the influence of the rotation of the at least one screw and to extract the consumed material and the smoke products from the chamber.
    Type: Application
    Filed: June 4, 2010
    Publication date: September 30, 2010
    Applicant: NACTIS
    Inventors: Pierre HOLZSCHUH, Georg Buch, Jean-Jacques Weiland
  • Patent number: 7794772
    Abstract: The present invention has an object of providing a concentrated coffee extract which is rich in aroma component released when the roasted coffee beans are ground and has an amount of coffee oil controllable in accordance with the use and purpose, and a process for industrially producing the same. According to the present invention, the above object is achieved by separating an aroma component-containing distillate, a coffee oil-containing liquid, and a coffee extract from a slurry obtained by wet-grinding roasted coffee beans, and after the coffee extract is concentrated, adding back the aroma component-containing distillate and the coffee oil-containing liquid.
    Type: Grant
    Filed: September 2, 2005
    Date of Patent: September 14, 2010
    Assignee: Takasago International Corporation
    Inventors: Yukio Goto, Katsuya Uno, Shigeru Tanaka
  • Publication number: 20100112181
    Abstract: The present invention relates to a process to recover an antioxidant component. The process can include decaffeinating coffee beans to produce a decaffeination stream and decaffeinated coffee beans and then processing the decaffeination stream to recover the antioxidant component. The decaffeinated coffee beans can be in a usable form after decaffeination so that they can be used as part of a coffee making process to make roast and ground coffee for conventional brewing.
    Type: Application
    Filed: October 30, 2008
    Publication date: May 6, 2010
    Inventors: Matthew Joel Taylor, Faith L. Szarek, Susan Ruth Ward
  • Publication number: 20100104698
    Abstract: Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed.
    Type: Application
    Filed: December 14, 2007
    Publication date: April 29, 2010
    Inventor: Terry T. Kirihara
  • Publication number: 20100055235
    Abstract: A mixture of the hard resins, lipids and waxes obtained by solvent extraction of hops can be effectively utilized in brewing processes to suppress foaming. The mixture is typically the residue obtained by extraction of hops with liquid carbon dioxide, or other solvents, followed by extraction of alpha acids, beta acids and essential oils from the whole hop extract. The mixture of natural products is at least as effective as silicone antifoams, and has been shown to improve fermentation rates because the presence of hop lipids has a positive effect on yeast metabolism.
    Type: Application
    Filed: February 23, 2007
    Publication date: March 4, 2010
    Applicant: Botanix Limited
    Inventor: Raymond John Marriott
  • Publication number: 20090317525
    Abstract: The process for the preparation of Saffron Cream Liqueur comprising:—preparing saffron concentrate by adding saffron 1-5 gm. in one liter of ENA (extra neutral alcohol) of 68% OP, i.e., 96% v/v,—intermittently stirring the said mixture of ENA and saffron for 18-36 hours, extracting the essential oil containing aroma, color and flavor,—filtering the said mixture of saffron and the ENA to obtain the saffron concentrate, diluting the said concentrate from 68% OP to ?9-45% by adding demineralized water at room temperature, adding about 5-15% food grade white milk cream and properly mixing it, adding about 5-20% food grade sugar and mix till sugar is dissolved,—adding about 1-5% food grade flavoring agent and mixing it thoroughly and filtering to get saffron cream liqueur.
    Type: Application
    Filed: November 22, 2006
    Publication date: December 24, 2009
    Applicant: Ratnesh Enterprise Pvt. Ltd.
    Inventor: Arun Dhandhania
  • Patent number: 7597922
    Abstract: A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.
    Type: Grant
    Filed: October 28, 2004
    Date of Patent: October 6, 2009
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani, Eugene Scoville, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison, Anthony Klueppel, Christian Milo
  • Publication number: 20090191309
    Abstract: Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with water or water vapours, and then condensing the aroma-laden vapours to recover aroma condensate. The process is controlled such that the mass of aroma condensate generated per unit dry mass of tea material is greater than 2 and the aroma-laden vapours comprise no more than 1% by weight entrained liquid.
    Type: Application
    Filed: December 18, 2008
    Publication date: July 30, 2009
    Inventors: Anudeep Rastogi, Gurmeet Singh
  • Patent number: 7470443
    Abstract: The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.
    Type: Grant
    Filed: September 23, 2004
    Date of Patent: December 30, 2008
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Stefano Ceriali, Anthony Wragg, Anilkumar Ganapati Gaonkar, Bary Lyn Zeller
  • Publication number: 20080268111
    Abstract: The present invention includes a device and associated analytical method to use for the sensitive detection and accurate, rapid determination of acrylamide in food substances. The present invention also relates to the use of a kit device and associated analytical method in which a user can quickly and easily ascertain the amount of acrylamide in food substances with ease and in any location, including a non-laboratory environment. Such detection device and method may be comprised of a sample collection area on which a sample of food, after being mixed in a solution, is placed for example on the substrate of a biochip that includes an enzyme that along with a co-enzyme or form of energy or catalyst, facilitates the conversion of either acrylamide to acrylonitrile or the conversion of acrylamide to ammonia.
    Type: Application
    Filed: May 27, 2008
    Publication date: October 30, 2008
    Inventors: Guerry L. Grune, Todd Talarico
  • Patent number: 7122218
    Abstract: A taste enhancer comprising a high-boiling fraction of cold-pressed citrus oil as an active ingredient. The taste enhancer is environment- and human-friendly and, when added to a food, enhances the tastes inherent to the food, such as volume, juiciness, body, and mildness.
    Type: Grant
    Filed: February 10, 2003
    Date of Patent: October 17, 2006
    Assignee: Takasago International Corporation
    Inventors: Taichi Yamamoto, Tadahiro Hiramoto, Toshinori Saima
  • Patent number: 7087256
    Abstract: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-?-acids. Such composition may be added to the wort kettle or else used as a post-fermentation additive, preferably after dilution with demineralized water. In another embodiment, the flavoring composition comprises a mixture containing reduced (rho-) iso-?-acids in alkali metal salts form, ?-acids and hop oil. This latter composition is useful as a substitute for normal kettle extract, hops or hop pellets, allowing easy preparation of beer that resists formation of unpleasant, “skunk” flavors but has otherwise similar flavor and physical properties.
    Type: Grant
    Filed: June 29, 2001
    Date of Patent: August 8, 2006
    Assignee: S.S. Steiner, Inc.
    Inventors: Adam M. Gimbel, Trevor R. Roberts, Robert J. Smith, Richard J. H. Wilson
  • Patent number: 6756069
    Abstract: The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.
    Type: Grant
    Filed: January 25, 2001
    Date of Patent: June 29, 2004
    Assignee: Nestec S.A.
    Inventors: Eugene Scoville, Pu-Sheng Cheng, Randall C. Chrisman, Shannon Gavie, Walter F. Landry, Brian J. McDonough, Randall L. Morrison
  • Patent number: 6753028
    Abstract: A method for removing essential oil from industrially-produced non-concentrated orange juice wherein raw orange juice is submitted to a heat exchanger for heating, then directed to a vacuum chamber where vapors from the essential oil and other substances of the orange essence are produced and condensed wherein the liquid collected therein is subjected to a phase separation stage wherein an oily phase thus produced is removed and an aqueous phase is aggregated with the orange juice passing through the vacuum chamber.
    Type: Grant
    Filed: December 5, 2002
    Date of Patent: June 22, 2004
    Inventors: Roberto Tacao Iada, Kátia Casimiro, Luis Roberto Pontes
  • Patent number: 6699518
    Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.
    Type: Grant
    Filed: January 23, 2001
    Date of Patent: March 2, 2004
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Bary L. Zeller, Stefano Ceriali, Anthony Wragg, Anilkumar G. Gaonkar
  • Publication number: 20040028785
    Abstract: The present invention relates to an aroma dispensing device that includes a first storage container for storing an aroma containing solvent, an extraction column for extracting the aroma from the solvent to substantially remove aroma from the solvent and for dispensing the aroma out of the dispensing device, and a second storage container to salvage the solvent when depleted in aroma after extraction by the extraction column. It also relates to a process for dispensing aromas by extracting an aroma from a supply of a fluid, non-volatile solvent for use in aromatizing one or more or a food-forming or beverage forming ingredient or a food or beverage product, thus forming an aroma-depleted solvent; and salvaging the aroma-depleted solvent for re-use as a carrier of further aroma(s).
    Type: Application
    Filed: August 6, 2002
    Publication date: February 12, 2004
    Inventors: Sylvie Langourieux, Eugene Scoville, Randall C. Chrisman
  • Patent number: 6592922
    Abstract: A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavor.
    Type: Grant
    Filed: August 16, 2002
    Date of Patent: July 15, 2003
    Assignee: Nestec S.A.
    Inventors: Marc Furrer, Catherine Gretsch
  • Patent number: 6569486
    Abstract: A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee solids concentration of at least about 10% by weight and is free of coffee aroma. The coffee base concentrate and the aromatized soluble coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate storage of the coffee base concentrate and the aromatized soluble coffee creamer increases the stability of the system and provides a coffee beverage which closely assimilates a freshly brewed coffee drinks such as latte macchiato and cappuccino.
    Type: Grant
    Filed: February 28, 2001
    Date of Patent: May 27, 2003
    Assignee: Nestec S.A.
    Inventors: Charlotte Cirkel-Egner, Hanspeter Maier
  • Patent number: 6541052
    Abstract: This invention provides methods and apparatus that enable consumers to experience, prior to purchase, the aroma of a finished product even though the product as sold is unfinished. Further, methods and apparatus provide users of a product with a reference aroma that may be employed to determine if the product is suitable for use, while, prior to purchase, consumers can experience a selected aroma of a consumer product that has a plurality of aromas, and the aroma bouquet of a consumer product where a particular aroma in the bouquet has been intensified. Among other advantages, this invention enables marketers to employ additional sensual modalities, and particularly the sense of smell, in offering products for sale, and thus permits consumers to make better informed purchasing decisions.
    Type: Grant
    Filed: July 1, 1999
    Date of Patent: April 1, 2003
    Inventor: Peter J. Rohleder
  • Patent number: 6534054
    Abstract: The present invention discloses: (i) a non-pathogenic probiotic microorganism and its probiotic/therapeutic uses; (ii) a formulation comprising an aqueous solution of a volatile fraction (VF) prepared from the extract of at least one plant derived material and its therapeutic uses; (iii) a process of manufacturing the formulation from the plant derived material; (iv) a probiotic composition comprising the non-pathogenic probiotic microorganism of the invention and/or other probiotic microorganism(s) and the formulation of the invention, and its probiotic/therapeutic uses; (v) a composition for industrial applications comprising the formulation of the invention and microorganism(s) of industrial applicability; and (vi) industrial processes and apparatuses in which the latter composition is used.
    Type: Grant
    Filed: November 13, 2001
    Date of Patent: March 18, 2003
    Assignee: The Bio Balance Corporation
    Inventors: Mark Olshenitsky, Genadi Buchman
  • Publication number: 20030012858
    Abstract: A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet, heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extract. The coffee powder produced has much increased and improved aroma and flavour.
    Type: Application
    Filed: August 16, 2002
    Publication date: January 16, 2003
    Applicant: Nestec S.A.
    Inventors: Marc Furrer, Catherine Gretsch
  • Patent number: 6506433
    Abstract: Described is a method for recovering aroma concentrate from a caffeine- or theobromine-comprising food base material, such as coffee or tea, and in particular cocoa, at least including the steps of: introducing the food base material into an aqueous extractant and incubating the food base material at a suitable temperature and for a suitable period, substantial extraction of the aromas taking place to form an aqueous food extract, pervaporating the food extract using a hydrophobic pervaporation membrane to form a food aroma permeate, recovering the permeate to obtain the aroma concentrate. Also described are food concentrates obtainable via the abovementioned method.
    Type: Grant
    Filed: June 25, 2001
    Date of Patent: January 14, 2003
    Assignee: ADM Cocoa B.V.
    Inventors: Hans Robert Kattenberg, Jeroen Harold Anton Willemsen, Herman Henk Nijhuis, Dick Antonius Johannes Starmans, Hendrik Derk Hoving, Miranda Gertruida Maria Winters
  • Patent number: 6495193
    Abstract: A citrus flavor has at least one of an aroma component and a water soluble citrus extract component. The citrus flavor further includes a stabilizing component. The aroma component is obtained from a low-boiling part of a cold pressed oil. The water soluble citrus extract component is obtained from a cold pressed oil by an extraction using a hydrate alcohol solvent. The stabilizing component includes a mixture of coumarin analogues obtained from a cold pressed oil. The resulting citrus flavor has a high stability.
    Type: Grant
    Filed: December 27, 2000
    Date of Patent: December 17, 2002
    Assignee: Takasago International Corporation
    Inventors: Tadahiro Hiramoto, Kenji Saiki, Satoshi Masumura, Toru Shimizu, Tomoya Yamashita
  • Patent number: 6455093
    Abstract: A process for the recovery of aroma components from coffee grounds. Coffee grounds are placed in a mixer. The coffee grounds are wet heated, and exposed to decreased pressure to provide aroma containing gas containing aroma components. From 40% to 95% of the aroma components in the coffee grounds are collected from the aroma containing gas. The aroma components may be added to concentrated coffee extract prior to the drying of the extracts. The coffee powder produced has much increased and improved aroma and flavor.
    Type: Grant
    Filed: August 22, 2000
    Date of Patent: September 24, 2002
    Assignee: Nestec S.A.
    Inventors: Marc Furrer, Catherine Gretsch
  • Publication number: 20020071890
    Abstract: Natural nut flavor and aroma compositions and a process for preparing the compositions. The process involves feeding nuts to a grinding zone, grinding the nuts sufficiently to release a nut aroma and provide a nut aroma-containing gas, cooling the nut aroma-containing gas to condense a portion of the water present in the nut aroma-containing gas, removing the condensed water from the gas to produce an enriched nut aroma-containing gas, passing the enriched nut aroma-containing gas to at least one recovery zone, and recovering the aroma particles from the enriched nut aroma-containing gas to form a nut aroma and flavor composition. The nut aroma and flavor composition are suitable for incorporation in various food products where a nut flavor is desired and the invention further relates to foodstuffs prepared with the nut aroma/flavor compositions.
    Type: Application
    Filed: December 13, 2000
    Publication date: June 13, 2002
    Inventors: Christopher E. Budwig, Maria Temperini, Dean Rushmore
  • Patent number: 6319537
    Abstract: A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concentrate and the coffee aroma are stored separately and are combined upon reconstitution for providing a coffee beverage. Separate store of the coffee base concentrate and the coffee aroma increases the stability of the system. The coffee base concentrate and/or aroma components may be further treated to improve stability, including for example adding alkali, and/or treating the coffee base concentrate to remove acid precursors, and/or protecting one or both components from oxygen, and/or storing one or both components at reduced temperature.
    Type: Grant
    Filed: May 16, 2000
    Date of Patent: November 20, 2001
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, Ying Zheng, Serena Laroia, Wenjie Hu, Rachid Rahmani
  • Patent number: 6287618
    Abstract: The invention provides a method of the preparation of a citrus concentrated aroma component which has flavorous strength sufficient to be used as a flavor and fragrance's raw material, imparts a fresh feeling, fruit juice feeling and natural feeling to drinks or flavorous compositions and also has an effect of masking the smell of citrus juice caused by heating. The method of producing a citrus concentrated aroma includes concentrating fruit juice continuously under reduced pressure such that the concentration of flavorous components is in excess of 100 to 150 times that of the fruit juice until the alcohol content is increased up to 1 to 7% by weight, adding a filtering aid to the concentrated citrus recovery solution to carry out filtration and floating and separating the essence oil.
    Type: Grant
    Filed: November 22, 2000
    Date of Patent: September 11, 2001
    Assignee: Takasago International Corporation
    Inventors: Kawamata Shinji, Suzuki Norio, Nozaki Osamu, Nagano Katsumi, Ishii Hiroshi
  • Patent number: 6251463
    Abstract: Described is a process for augmenting, enhancing or imparting an aroma or taste of or to a consumable material which can be: (i) a calcium supplement; (ii) a foodstuff; (iii) a beverage; (iv) a chewing gum; (v) a toothpaste; or (vi) an oral care such as a mouthwash, by adding to the consumable material a tastand composition obtained from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out a sequence of physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof, whereby the tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof; and then spray-drying or freeze-drying the resulting product.
    Type: Grant
    Filed: May 6, 1999
    Date of Patent: June 26, 2001
    Assignee: International Flavors & Fragrances Inc.
    Inventors: Phillip A. Rossy, Richard H. Davidson, Kevin P. Miller, Ira T. Warder, Marvin Schulman, Alan Owen Pittet, Paul L. Bolen, Regina D. Hawn
  • Patent number: 6149957
    Abstract: A process for the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current manner to provide an aromatized gas containing aroma components. The aroma components are then collected from the aromatized gas. The aroma components may be added to concentrated coffee extract prior to drying of the extract. The coffee powder produced has much increased and improved aroma and flavor and contains higher levels of furans and diketones.
    Type: Grant
    Filed: April 9, 1998
    Date of Patent: November 21, 2000
    Assignee: Nestec S.A.
    Inventors: Zenon Ioannis Mandralis, Scott Westfall, Kenneth A. Yunker
  • Patent number: 6090427
    Abstract: Natural cocoa flavor and aroma compositions are prepared by passing a natural aroma gas, preferably from cocoa beans, through one or more condensers to remove water and substantially all the acetic acid present therein. The aroma gas may then be placed into a cryogenic collector in which liquid nitrogen is sprayed directly into the aroma gas stream to rapidly condense the aroma frost suspended in a stream of nitrogen gas, while minimizing contract of the cooled gas with the walls of the collector. The suspension of aroma frost particles in gaseous nitrogen is passed through a tubular porous filter to remove the aroma frost particles which collect on the outer surface of the tubular filter, with the nitrogen gas passing through the porous filter and being exhausted from the collector. The aroma particles recovered are suitable for incorporation in various food products where a natural cocoa or chocolate flavor is desired, including soluble cocoa products, cake mixes, confectionery products, and the like.
    Type: Grant
    Filed: September 21, 1998
    Date of Patent: July 18, 2000
    Assignee: Nestec SA
    Inventors: Robert Mazurek, Maria Temperini, David Barfuss, Dean Rushmore
  • Patent number: 5922384
    Abstract: A process for incorporating an aroma-containing substrate into a soluble beverage powder in a filling machine in which the soluble beverage powder is filled into containers. The soluble beverage powder is introduced into the filling machine and caused to flow in the form of a moving bed. While in the filling machine and prior to the soluble beverage powder being filled into containers, the aroma-containing substrate is sprayed onto the moving bed. In this way, a mixture of soluble beverage powder and aroma-containing substrate having a substantially constant ratio of aroma-containing substrate to soluble beverage powder, is provided in the containers.
    Type: Grant
    Filed: February 7, 1997
    Date of Patent: July 13, 1999
    Assignee: Nestec S.A.
    Inventors: Brian Blackwell, Lawrence G. Carns, Jason Gawronski, Dean Frederick Rushmore
  • Patent number: 5855947
    Abstract: A process for incorporating an aroma-containing substrate into a beverage powder. The beverage powder is transported in the form of a moving bed and caused to fall in an annular curtain into a filler for filling the beverage powder into containers. As the beverage powder falls in the annular curtain, the aroma-containing substrate is sprayed onto the beverage powder from a position above the moving bed. This provides a substantially homogenous distribution of the aroma-containing substrate in the beverage powder in the filler.
    Type: Grant
    Filed: November 25, 1997
    Date of Patent: January 5, 1999
    Assignee: Nestec S.A.
    Inventors: Dean Frederick Rushmore, Lawrence G. Carns