Patents Examined by Curtis E. Sherrer
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Patent number: 7063867Abstract: The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.Type: GrantFiled: September 4, 2002Date of Patent: June 20, 2006Inventors: Orville Z. Tyler, III, Edward W. Bailey
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Patent number: 6986911Abstract: A filter aid for use in connection with the filtration of liquids is provided. In particular, a filter useful in connection with the filtration of beer is provided. In addition, a method of filtering liquids is provided. According to the method, a filter aid comprising angular, isotropic particles is introduced to a liquid before the liquid is passed through a filter. In particular, a method for filtering beer comprising the introduction of angular, isotropic particles as a filter aid to a stream of unfiltered beer such that a filtration cake comprising filter aid and solids filtered from the beer is formed.Type: GrantFiled: November 7, 2000Date of Patent: January 17, 2006Assignees: Krontec S.A., Interbrew S.A.Inventors: Sophie Brocheton, Georges Rahier, Philippe Janssens, Stéphane Louis Ghislain Dupire, Pierre Marie Fernand Adam
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Patent number: 6913776Abstract: Plant for the separation of undesirable substances from alimentary liquids, in particular from wine, which comprises a unit (3) with hydrophobic membranes (4) having holes (5) for trapping gas (G), supplied with wine to be treated (V) by means of first circulation means (6) and with an extraction fluid (L) having an alcoholic content substantially similar to that of the wine to be treated (V), by means of second circulation means (7). The two fluids pass along the two sides (4?,4?) of the membranes (4), allowing the removal of the undesirable volatile substances which pass through the latter. The extraction fluid (L) is made to circulate by the second means (7) inside a purification circuit (8) which comprises a unit (9) for separation of the volatile substances, consisting preferably of an ion-exchange column.Type: GrantFiled: May 22, 2003Date of Patent: July 5, 2005Assignee: Enologica Vason S.r.l.Inventor: Roberto Ferrarini
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Patent number: 6910663Abstract: The invention provides pectins as new foam stabilizers for (temporary) foam heads in beverages, in particular in beers, especially beers of the pilsner type. These foam stabilizers are preferably obtained from hops, which is a constituent that is inherent in beer and accordingly offers the advantage, among others, that the foam stabilizers need to have no negative effect on the taste of the beer. Preferably, the pectins are obtained from hop cones or bines. It may be advantageous to partially saponify (de-esterify) the pectins, in connection with the number of charged groups on the pectins. In addition, the invention provides methods for obtaining the pectins and beverages stabilized with the pectins according to the invention.Type: GrantFiled: August 3, 1995Date of Patent: June 28, 2005Assignee: Heineken Technical Services B.V.Inventors: Maria A. Wubben, Albert Doderer
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Patent number: 6896920Abstract: A sealed beverage package including a container with a beverage and an insert sealed therein. The insert holds a gas that upon opening the container interacts with the beverage to produce a froth in the beverage. The insert is designed to float in the beverage and is sized relative to the container such that it cannot rotate end-over-end therein. The insert includes a body with at least one fin extending therefrom. The at least one fin may have the dual functions of securing the insert in the container above the beverage to facilitate charging the insert with gas, as well as preventing the insert from exiting the container, once the container is opened.Type: GrantFiled: May 5, 2000Date of Patent: May 24, 2005Assignee: Guinness LimitedInventors: Nigel Forman, Vivien Sargeant, Michael Bannister
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Patent number: 6869630Abstract: A process for producing an aged beverage, preferably a distilled spirit that is aged in contact with wood, in which raw or partially aged beverage is processed in a closed system with controlled heat and oxygen levels, and in contact with a beverage aging wood product. In certain embodiments ethyl acetate is added to the raw beverage prior to the aging process.Type: GrantFiled: March 20, 2001Date of Patent: March 22, 2005Assignee: Kairos CorporationInventors: Remy F. Gross, II, John P. Delmore, Walter E. Buske
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Patent number: 6858246Abstract: Addition of juniper berry oil to a malt beverage after completion of the brewing process, in an amount below the threshold where it imparts any perceptible juniper berry flavor to the beverage, mitigates or nullifies bitterness imparted the hops.Type: GrantFiled: April 12, 2001Date of Patent: February 22, 2005Inventor: Joseph L. Owades
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Patent number: 6849287Abstract: An extremely light stable, kettle hop flavoring agent is disclosed. The flavoring agent is made by extracting hop solids with a polar solvent and washing the extract with a nonpolar solvent capable of removing residual ?-acids. The flavoring agent can be used to impart extremely high light stability and full kettle hop flavoring to malt beverages.Type: GrantFiled: October 27, 2000Date of Patent: February 1, 2005Assignee: Miller Brewing CompanyInventors: Sydney R. Rader, John R. Seabrooks, David S. Ryder
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Patent number: 6846503Abstract: Disclosed is a method and apparatus for flavoring an ethanolic spirit. A corrosion-resistant container with electric heating elements is used in a distillation process to form an ethanolic spirit. One or more aging enhancers are added to at least a portion of the distillate. A precipitate is allowed to form, removing at least a portion of the aging enhancers. The remaining solution has the enhanced flavor and aroma of an aged spirit.Type: GrantFiled: January 29, 2002Date of Patent: January 25, 2005Inventor: Marcus LaDon Vickers, Jr.
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Patent number: 6805885Abstract: An automatically operating fermentation vat for wine-making establishments includes a main vat (2), an upper vat (4) over the main vat, an uplift pipe (8, 12, 10, 24, 26) for feeding the fermenting liquid from the bottom of the main vat to the upper vat, means (16, 14, 18) for discharging this liquid from the upper vat into the main vat so as to spray the layer of marc floating in the main vat and injector means (20, 32) associated with the uplift pipe for injecting an oxygen-containing gas into the liquid flowing through the said pipe, characterized in that the uplift pipe has a first outlet aperture (24) directing liquid into the upper vat (4) and a second outlet aperture (40) which directs the liquid into the mass of liquid in the main vat, valve means (22) being associated with the uplift pipe for selectively directing the liquid into the upper vat or into the main vat or both at the same time though the two outlet apertures.Type: GrantFiled: March 12, 2001Date of Patent: October 19, 2004Assignee: Gimar Tecno S.r.l.Inventor: Marco Francia
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Patent number: 6793957Abstract: The present invention relates to a process for the production of herbal wines from Himalayan ripe berries namely as Palam Queen from ripe berries of Berberis lycium, Palam Belle from fruits of Pyrus pashia and sweet wines Rohtang Chill and Thamsar Breeze form ripe fruits of Actinidia deliciosa and Syzygium jambos found naturally growing in the Dhauladhar sub tropical belt of Himalayas in the state of Himachal Pradesh in India, the wine is a self-preserving nutritive health drink of high valuation and it is unique with respect to must composition, fruit and water quality of the region, temperature, acidity and duration of fermentation carried out, process for activation and maintenance of the yeast culture and the unique climate and soil conditions of the region offer for producing fine bouquet and taste to the product.Type: GrantFiled: March 25, 2002Date of Patent: September 21, 2004Assignee: Council of Scientific and Industrial ResearchInventors: Harsh Pratap Singh, Brajinder Singh, Varinder Singh Dhadwal
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Patent number: 6761917Abstract: The present invention relates to a method and a device for controlling the wort flow from a lauter tun. To shorten the lautering time, according to the present invention a second increased outflow value which is to be reached within a given time interval is predetermined in the course of the total sequence of a brewing process (first wort, second worts) in at least one phase (trending phase), based on a predetermined outflow value of the wort outflow, the increase in flow rate/per time unit (increase value) as is required for attaining the second outflow value is determined on the basis of these values, and the determined increase value is used as a set value for controlling an outflow regulator.Type: GrantFiled: August 15, 1997Date of Patent: July 13, 2004Assignee: Anton Steinecker Maschinenfabrik GmbHInventors: Kurt Stippler, Klaus Wasmuht, Reinhard Pritscher
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Patent number: 6716472Abstract: The isolation and characterization of a group of odorless and non-volatile glycosides from extracted hops (hop solids which have been previously extracted with non-polar solvents) is disclosed. These glycosides are water soluble and consist of a group of aromatic compounds conjugated to mono-, di-, and trisaccharides. These glycosides are responsible for the formation of kettle hop flavor and taste through both chemical and biological transformations. When these glycosides are transformed, they yield an essence and flavorant which imparts a kettle hop flavor and taste when the essence and flavorant is added to an unhopped beer. These kettle hop flavor essences and flavorants provide economy, consistency, flexibility, quality, and convenience to the brewing process because only one unhopped wort is required to brew a stock of unhopped beer. The unhopped beer can then be dosed with the desired amount of kettle hop flavor essence and flavorant.Type: GrantFiled: August 4, 1999Date of Patent: April 6, 2004Assignee: Miller Brewing CompanyInventors: Henry Goldstein, Patrick L. Ting, William G. Schulze, Aki A. Murakami, Lance T. Lusk, Velta D. Young
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Patent number: 6703060Abstract: A process for producing an aged beverage, preferably a distilled spirit that is aged in contact with wood, in which raw or partially aged beverage is processed in a closed system with controlled heat and oxygen levels, and in contact with a beverage aging wood product. In certain embodiments ethyl acetate is added to the raw beverage prior to the aging process.Type: GrantFiled: November 12, 1999Date of Patent: March 9, 2004Assignee: Kairos CorporationInventors: Remy F. Gross, II, John P. Delmore, Walter E. Buske
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Patent number: 6699516Abstract: Brewing method in which a suspension of cereals having undergone traditional mashing is boiled in the same kettle as that in which mashing is carrier out, with no hops present. Filtration in the method of the invention is carried out using a thin filter bed, i.e. a filter bed with a thickness between 20 mm and 60 mm, preferably on the order of 40 mm. The method is preferably carried out in an installation that includes a mash tub and at least one and preferably two or three kettles in which mashing and boiling takes place, the kettles being followed by a filter and preferably by a buffer tank and then by a cooler.Type: GrantFiled: November 15, 1996Date of Patent: March 2, 2004Assignees: Interbrew Societe Anonyme, Krontec Societe AnonymInventors: Stephane Dupire, Jacques Hermia, Jean-Yves Macron, Jacques Meurens, Georges Rahier
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Patent number: 6692780Abstract: The invention is a beverage device having a beverage pack, such as a bag containing substances to be added to flavor a liquid and a shield. The shield is connected to the pack and encapsulates the pack in the bottom of a cup. The shield has an open orientation which allows beverage pack steeping and a closed orientation. The shield can be made from two portions. A stick can be used to push the shield to the bottom of the cup and orient the shield in its closed orientation.Type: GrantFiled: June 7, 1996Date of Patent: February 17, 2004Inventor: Sonja A. Sandin
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Patent number: 6692786Abstract: The invention relates to a process for the crossflow micro-filtration of beer. In order to prevent the clogging of the membrane of the filter module by components of the non-clarified beer which are to be filtered out and settle in the form of a covering, the filtration is interrupted at intervals. In a subsequent brief pause the covering on the membrane is chemically and partially dissolved with a caustic solution whereafter the covering is subsequently removed by backwashing of the membrane with water. In order to further improve the filtration, the transmembrane pressure (p) is regulated during the filtration phase according to a substantially periodic time function, and the crossflow velocity (v) of the beer over the membrane is increased substantially continuously.Type: GrantFiled: September 15, 1997Date of Patent: February 17, 2004Assignee: Wissenschaftsforderung der Deutschen Brauwirtschaft e.V.Inventors: Viktor Denk, Ulrich Gans
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Patent number: 6689401Abstract: A method of brewing a malt beverage having a low alcohol content is disclosed. A malt and cereal infusion having an extract content below about 14% is prepared, and boiled to obtain a wort. A predetermined quantity of hops are then added to said wort, which is then aerated. The wort is pitched with a yeast slurry to provide a cell count of about 80 to about 180 million yeast cells per ml and fermented at a temperature of about 3° C. to about 10° C. for 1 to 40 hours. The yeast is then removed from the fermented wort, and the resulting brew is filtered, and electrolyzed with a copper electrode to remove H2S. The alcohol concentration of the brew is then adjusted with carbonated water to a preselected level, and then the resultant brew is aged for at least 24 hours.Type: GrantFiled: October 22, 1997Date of Patent: February 10, 2004Assignee: Molson BreweriesInventors: Egbert A. Pfisterer, Robert McCaig, James J. Fitzpatrick, Robert M. Graham
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Patent number: 6689405Abstract: A composition suitable for use as a fat-like substitute in low-calorie, aqueous-based foodstuffs comprising dry, water-dispersible particles, said particles consisting of an agglomerate of microreticulated or microfibrillated microcrystalline cellulose in a predominant amount by weight, and a hydrocolloid selected from a carboxymethylcellulose and xanthan gum in an amount sufficient to provide effective coverage of the cellulose.Type: GrantFiled: January 27, 1995Date of Patent: February 10, 2004Assignee: FMC CorporationInventors: Domingo C. Tuason, Jr., Thomas A. Ruszkay, Sydney Heese
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Patent number: 6667067Abstract: A package which allows for butchering and packaging of fresh red meat at a centralized facility is provided which includes a an impermeable tray supporting the product, a first film sealed to the tray for enclosing the product, means defined within the first film for exchanging gases into and out of the package, and a second impermeable film enclosing the first film, such that removal of said impermeable film provides for the exchange of gases into and out of the package. The means for exchanging gases may be perforations defined within the first film, a second highly permeable film sealed to the first film, or an enlarged opening formed within the first film which is enclosed with a patch following adequate gas exchange at retail. Such gas exchange is required to release any low oxygen atmosphere and allow for the introduction of oxygen to the packaged meat product, said means for exchanging gases having a gas transmission rate of at least about 50,000 cc/m2/24 hrs./atm. at 73° F.Type: GrantFiled: April 2, 1997Date of Patent: December 23, 2003Assignee: Cryovac, Inc.Inventors: David C. Noel, Charles R. Barmore, H. Walker Stockley, III, E. Susanne Troutt