Patents Examined by Curtis E. Sherrer
  • Patent number: 7063867
    Abstract: 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: Grant
    Filed: September 4, 2002
    Date of Patent: June 20, 2006
    Inventors: Orville Z. Tyler, III, Edward W. Bailey
  • Patent number: 6986911
    Abstract: 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: Grant
    Filed: November 7, 2000
    Date of Patent: January 17, 2006
    Assignees: Krontec S.A., Interbrew S.A.
    Inventors: Sophie Brocheton, Georges Rahier, Philippe Janssens, St├ęphane Louis Ghislain Dupire, Pierre Marie Fernand Adam
  • Patent number: 6913776
    Abstract: 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: Grant
    Filed: May 22, 2003
    Date of Patent: July 5, 2005
    Assignee: Enologica Vason S.r.l.
    Inventor: Roberto Ferrarini
  • Patent number: 6910663
    Abstract: 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: Grant
    Filed: August 3, 1995
    Date of Patent: June 28, 2005
    Assignee: Heineken Technical Services B.V.
    Inventors: Maria A. Wubben, Albert Doderer
  • Patent number: 6896920
    Abstract: 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: Grant
    Filed: May 5, 2000
    Date of Patent: May 24, 2005
    Assignee: Guinness Limited
    Inventors: Nigel Forman, Vivien Sargeant, Michael Bannister
  • Patent number: 6869630
    Abstract: 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: Grant
    Filed: March 20, 2001
    Date of Patent: March 22, 2005
    Assignee: Kairos Corporation
    Inventors: Remy F. Gross, II, John P. Delmore, Walter E. Buske
  • Patent number: 6858246
    Abstract: 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: Grant
    Filed: April 12, 2001
    Date of Patent: February 22, 2005
    Inventor: Joseph L. Owades
  • Patent number: 6849287
    Abstract: 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: Grant
    Filed: October 27, 2000
    Date of Patent: February 1, 2005
    Assignee: Miller Brewing Company
    Inventors: Sydney R. Rader, John R. Seabrooks, David S. Ryder
  • Patent number: 6846503
    Abstract: 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: Grant
    Filed: January 29, 2002
    Date of Patent: January 25, 2005
    Inventor: Marcus LaDon Vickers, Jr.
  • Patent number: 6805885
    Abstract: 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: Grant
    Filed: March 12, 2001
    Date of Patent: October 19, 2004
    Assignee: Gimar Tecno S.r.l.
    Inventor: Marco Francia
  • Patent number: 6793957
    Abstract: 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: Grant
    Filed: March 25, 2002
    Date of Patent: September 21, 2004
    Assignee: Council of Scientific and Industrial Research
    Inventors: Harsh Pratap Singh, Brajinder Singh, Varinder Singh Dhadwal
  • Patent number: 6761917
    Abstract: 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: Grant
    Filed: August 15, 1997
    Date of Patent: July 13, 2004
    Assignee: Anton Steinecker Maschinenfabrik GmbH
    Inventors: Kurt Stippler, Klaus Wasmuht, Reinhard Pritscher
  • Patent number: 6716472
    Abstract: 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: Grant
    Filed: August 4, 1999
    Date of Patent: April 6, 2004
    Assignee: Miller Brewing Company
    Inventors: Henry Goldstein, Patrick L. Ting, William G. Schulze, Aki A. Murakami, Lance T. Lusk, Velta D. Young
  • Patent number: 6703060
    Abstract: 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: Grant
    Filed: November 12, 1999
    Date of Patent: March 9, 2004
    Assignee: Kairos Corporation
    Inventors: Remy F. Gross, II, John P. Delmore, Walter E. Buske
  • Patent number: 6699516
    Abstract: 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: Grant
    Filed: November 15, 1996
    Date of Patent: March 2, 2004
    Assignees: Interbrew Societe Anonyme, Krontec Societe Anonym
    Inventors: Stephane Dupire, Jacques Hermia, Jean-Yves Macron, Jacques Meurens, Georges Rahier
  • Patent number: 6692780
    Abstract: 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: Grant
    Filed: June 7, 1996
    Date of Patent: February 17, 2004
    Inventor: Sonja A. Sandin
  • Patent number: 6692786
    Abstract: 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: Grant
    Filed: September 15, 1997
    Date of Patent: February 17, 2004
    Assignee: Wissenschaftsforderung der Deutschen Brauwirtschaft e.V.
    Inventors: Viktor Denk, Ulrich Gans
  • Patent number: 6689405
    Abstract: 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: Grant
    Filed: January 27, 1995
    Date of Patent: February 10, 2004
    Assignee: FMC Corporation
    Inventors: Domingo C. Tuason, Jr., Thomas A. Ruszkay, Sydney Heese
  • Patent number: 6689401
    Abstract: 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: Grant
    Filed: October 22, 1997
    Date of Patent: February 10, 2004
    Assignee: Molson Breweries
    Inventors: Egbert A. Pfisterer, Robert McCaig, James J. Fitzpatrick, Robert M. Graham
  • Patent number: 6667067
    Abstract: 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: Grant
    Filed: April 2, 1997
    Date of Patent: December 23, 2003
    Assignee: Cryovac, Inc.
    Inventors: David C. Noel, Charles R. Barmore, H. Walker Stockley, III, E. Susanne Troutt