Patents Examined by Joseph M. Golian
  • Patent number: 5427812
    Abstract: There is disclosed a low-calorie powdered ice tea composition and a method for making the same. The ice tea composition comprises finely ground particles of ice tea solids; finely ground particles of at least one artificial sweetener; and a granulated citric acid where the granules have an average particle size where greater than about 90% of the particles have a size in the range of about 425 to about 1180 microns. With such a composition, the ice tea solids and the citric acid dissolve in a liquid at different rates.
    Type: Grant
    Filed: March 28, 1994
    Date of Patent: June 27, 1995
    Assignee: Kraft Foods, Inc.
    Inventors: Elaine M. Hatch, George H. Beston, James P. Birch
  • Patent number: 5288511
    Abstract: The present invention provides a method of decaffeinating green coffee beans without adversely affecting their acidity or the flavor of coffee beverages produced from them. The invention also relates to a method useful with supercritical decaffeination, in particular with caffeine extraction using supercritical carbon dioxide. In accordance with the invention, green coffee beans are subjected to a treatment by contacting them with an acidic fluid containing an organic acid that is not soluble in supercritical carbon dioxide, preferably an aqueous citric acid solution, prior to or simultaneously with decaffeination.
    Type: Grant
    Filed: January 25, 1993
    Date of Patent: February 22, 1994
    Assignee: Liquid Carbonic Corporation
    Inventors: Peter T. Kazlas, Richard D. Novak, Raymond J. Robey
  • Patent number: 4988590
    Abstract: Disclosed herein is a coffee product which when brewed is characterized by having a reduced bitterness and improved freshness retention or brew holding quality. The coffee product is produced by an ultrafast roasting process wherein a blend of green coffee beans is roasted to a specific color preferably using a fluidized bed roaster at temperatures of from about F. ( C.) to about F. ( C.) for 30 to 120 seconds. The roasted coffee is quenched with air or inert gas, and ground or flaked.
    Type: Grant
    Filed: October 21, 1985
    Date of Patent: January 29, 1991
    Assignee: The Procter & Gamble Company
    Inventors: Sankey E. Price, Richard F. Kussin, Robert J. Fruhling, Marva B. Harris
  • Patent number: 4869913
    Abstract: The 3-substituted 2,4,6-trihalogenated benzamides having the formula I ##STR1## wherein Hal is chlorine, bromine, or iodine andZ is a carboxyl group or the group ##STR2## wherein P is 1 and L is 0 or 1, with the proviso that L is O when K is O; K is 0, 2, 3 or 4;M is 0, 1, 2 or 3;N is 0 or 1;X is a hydrogen atom;Y is a hydrogen atom or a lower alkyl group of 1-4 carbon atoms, or when either M or N is other than 0, a hydroxy group, a C.sub.1-6 alkoxy group or a C.sub.1-4 acyloxy group, or when N is 1 and M is other than O, X and Y together represent an additional carbon-carbon bond; or P1 P and L are each O;K is 0, 2, 3 or 4;M is 0, 1, 2 or 3;N is 0 or 1;X is a hydrogen atom;Y is a hydrogen atom, a lower alkyl group of 1-4 carbon atoms, a hydroxy group, a C.sub.1-6 alkoxy group, a C.sub.
    Type: Grant
    Filed: April 26, 1985
    Date of Patent: September 26, 1989
    Assignee: Schering Aktiengesellschaft
    Inventors: Heinz Gries, Wolfgang Mutzel
  • Patent number: 4676989
    Abstract: The following dipeptides possess a high order of sweetness: ##STR1## wherein X=O or S;R is alkyl containing 1-3 carbon atoms;R.sub.1 is cycloalkyl, cycloalkenyl, lower alkyl-substituted cycloalkyl or cycloalkenyl, bicycloalkyl, bicycloalkenyl, tricycloalkyl, cyclic ether, cyclic thioether, cyclic sulfoxides, cyclic sulfones, aryl, benzyl, alkylaryl, aromatic heterocyclic or alkyl substituted aromatic heterocyclic containing up to 10 ring carbon atoms and up to a total of 12 carbon atoms;R.sub.2, R.sub.3, R.sub.4 and R.sub.6 are each H or lower alkyl;R.sub.5 is H, lower alkyl or cycloalkyl containing 3-5 ring carbons;each n=0, 1 or 2;m=0 or 1;Z is an alkylene chain containing 0-2 carbon atoms in the principal chain and up to a total of 6 carbon atoms;and food-acceptable salts.
    Type: Grant
    Filed: July 14, 1986
    Date of Patent: June 30, 1987
    Assignee: General Foods Corporation
    Inventors: Ronald E. Barnett, Paul R. Zanno, Glenn M. Roy
  • Patent number: 4547378
    Abstract: A roasted coffee extract decaffeination method providing a soluble coffee of improved flavor is disclosed. A roasted coffee extract is contacted with a caffeine solvent so that caffeine and a lesser amount of non-caffeine solubles is transferred to the solvent. The two liquids are separated and the caffeine solvent is typically concentrated. The concentrated solvent is then contacted with an aqueous caffeic acid suspension so that caffeic acid/caffeine complex crystals grow in the water phase. The complex crystals are filtered and the then at least partially decaffeinated caffeine solvent is separated from the water phase. Contact of the caffeine solvent and an aqueous caffeic acid suspension may be repeated to achieve further decaffeination. Then, the solvent, which contains substantially only non-caffeine solubles, is added to the substantially decaffeinated roasted coffee extract. The caffeine solvent is then stripped from the roasted coffee extract, which is subsequently dried.
    Type: Grant
    Filed: December 29, 1983
    Date of Patent: October 15, 1985
    Assignee: General Foods Corporation
    Inventors: Fouad Z. Saleeb, Bary L. Zeller
  • Patent number: 4481225
    Abstract: Described is the use of the compound having the structure: ##STR1## in augmenting or enhancing the aroma or taste of foodstuffs.
    Type: Grant
    Filed: November 30, 1983
    Date of Patent: November 6, 1984
    Assignee: International Flavors & Fragrances Inc.
    Inventors: Richard M. Boden, Marie R. Hanna, Theodore J. Tyszkiewicz
  • Patent number: 4476147
    Abstract: A process for augmenting or enhancing the aroma or taste of alliaceous flavors, particularly garlic flavors, by augmenting or enhancing the garlic and green aroma and taste nuances of alliaceous-flavored foodstuffs comprising the step of adding to a alliaceous-flavored foodstuff an aroma or taste augmenting quantity of a mixture of cis and trans isomers of a compound having the structure: ##STR1## wherein the wavy lines indicate both cis and trans juxtaposition of the hydrogen and methallyl moieties about the carbon-carbon double bond.
    Type: Grant
    Filed: October 17, 1983
    Date of Patent: October 9, 1984
    Assignee: International Flavors & Fragrances Inc.
    Inventors: John B. Hall, James M. Sanders, James N. Siano
  • Patent number: 4473595
    Abstract: A low-sodium seasoning composition adapted as a substitute for common table salt and as a magnesium dietary supplement comprised of from about 40 to about 50 weight percent of sodium chloride in admixture with from about 25 to about 35 weight percent of potassium chloride and from about 15 to about 25 weight percent of magnesium salt, including magnesium sulfate or magnesium chloride. The particular low-sodium salt substitute formulation results in a synergistic or enhanced saltiness taste per unit weight through the combination of the sodium and potassium salts without any potassium-generated bitterness or bitter after-taste sensation because of the presence of magnesium salt which masks or overcomes such bitterness or after-taste while providing desirable magnesium dietary supplementation.
    Type: Grant
    Filed: August 23, 1983
    Date of Patent: September 25, 1984
    Inventors: Robert P. Rood, Sarko M. Tilkian
  • Patent number: 4472447
    Abstract: A mixed seasoning consisting of 100 parts by weight of monosodium glutamate, 0.05 to 25 parts by weight of a flavor inducing 5' nucleotide, and 0.5 to 10.0 parts by weight of at least one alkali salt of an organic acid selected from the group consisting of sodium fumarate, sodium citrate, sodium or calcium lactate, sodium maleate, sodium tartrate and sodium ascorbate is disclosed.
    Type: Grant
    Filed: June 22, 1982
    Date of Patent: September 18, 1984
    Assignee: Ajinomoto Co., Inc.
    Inventors: Tadashi Mizutani, Hideko Furukawa
  • Patent number: 4472442
    Abstract: The process described herein improves the decaffeination of both wet and dry green coffee beans with a liquid or supercritical carbon dioxide extractant by dissolving dimethyl sulfoxide in the extractant prior to contact with the beans. Rates of extraction are greatly improved, especially in the preferred mode where the dimethyl sulfoxide is employed at near saturation levels.
    Type: Grant
    Filed: September 26, 1980
    Date of Patent: September 18, 1984
    Assignee: General Foods Corporation
    Inventor: Saul N. Katz
  • Patent number: 4472443
    Abstract: The process disclosed herein is capable of decaffeinating green coffee beans at a moisture content near that employed for shipping and storage. The green coffee beans are contacted with dimethyl sulfoxide, an aprotic solvent, to remove at least a portion of the caffeine. The caffeine is preferably removed from the solvent by use of a solid adsorbent such as activated carbon.
    Type: Grant
    Filed: September 26, 1980
    Date of Patent: September 18, 1984
    Assignee: General Foods Corporation
    Inventor: Saul N. Katz
  • Patent number: 4472441
    Abstract: A process and apparatus for preparing soluble tea products capable of being reconstituted in hot or warm water to produce tea beverages substantially free of cloudiness and turbidity, wherein a dilute tea extract obtained from Soviet (Georgian) tea leaf is concentrated, diluted, clarified and reconcentrated. The processing steps according to this invention are generally applicable to the preparation of both hot and cold-water soluble tea beverages from any tea leaf.
    Type: Grant
    Filed: December 12, 1981
    Date of Patent: September 18, 1984
    Assignee: The Coca-Cola Company
    Inventors: Allen V. Clark, Francis J. Zientara
  • Patent number: 4472439
    Abstract: A heat treatment for live yeast cell slurries and pastes, which comprises heating the slurry or paste at a temperature of about C. or greater for a sufficient period of time, increases the fluidity of the slurry or paste and allows more highly concentrated suspensions to be processed than otherwise possible.
    Type: Grant
    Filed: January 7, 1980
    Date of Patent: September 18, 1984
    Assignee: Standard Oil Company (Indiana)
    Inventors: Cavit Akin, John A. Ridgway
  • Patent number: 4470963
    Abstract: Described are mono-oxomethyl substituted polyhydrodimethanonaphthalene derivatives having the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein R.sub.1, R.sub.1 ', R.sub.1 ", R.sub.1 '", R.sub.1 "", R.sub.3, R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '", R.sub.5 "" and R.sub.6 represent hydrogen or methyl with the provisos:(i) at least four of R.sub.1, R.sub.1 ', R.sub.1 ", R.sub.1 '" and R.sub.1 "" are hydrogen; and (ii) at least four of R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '" and R.sub.5 "" represent hydrogen;and wherein Z represents one of the moieties:(i) carboxaldehyde having the structure: ##STR2## (ii) alkylene dioxy or dialkoxy methyl having the structure: ##STR3## (iii) hydroxy methyl having the structure: ##STR4## (iv) acetoxymethyl having the structure: ##STR5## and wherein R.sub.7 and R.sub.8 taken separately represent C.sub.1 -C.sub.4 lower alkyl or R.sub.7 and R.sub.8 taken together represent C.sub.2 -C.sub.
    Type: Grant
    Filed: October 28, 1983
    Date of Patent: September 11, 1984
    Assignee: International Flavors & Fragrances, Inc.
    Inventors: Mark A. Sprecker, Marie R. Hanna, Richard J. Tokarzewski, Robert P. Belko, Hugh Watkins, Manfred H. Vock
  • Patent number: 4468406
    Abstract: A programmed control unit for a coffee machine is provided by which the number of cups and strength of coffee made by the machine may be selected. The unit controls the flow of hot water from the reservoir to the coffee in the filter depending on the number of cups selected. Also, the control unit operates to start brewing the coffee ahead of time set in by the user so that the coffee is ready at the time set into the dial.
    Type: Grant
    Filed: May 19, 1982
    Date of Patent: August 28, 1984
    Assignee: Staar S.A.
    Inventor: Stephane M. d'Alayer de Costemore d'Arc
  • Patent number: 4465694
    Abstract: A dipeptide sweetening composition, comprising:(a) from 20 to 60% by wt. of solid fat,(b) from 10 to 30% by wt. of emulsifier,(c) from 10 to 30% by wt. of polysaccharide and(d) not more than 30% by wt. dipeptide sweetener,all of said percents being based on the weight of the composition, is stable against heat or enzymes and useful for processed and fermentation foods.
    Type: Grant
    Filed: December 7, 1981
    Date of Patent: August 14, 1984
    Assignee: Ajinomoto Company, Incorporated
    Inventor: Yuzo Okada
  • Patent number: 4465699
    Abstract: A process for producing a decaffeinated vegetable material, such as coffee or tea in aqueous extract or solid form, for use in preparation of beverages, which comprises:(a) contacting a caffeine-containing composition with a liquid, water-immiscible fatty material which is capable of removing caffeine therefrom;(b) maintaining said vegetable material and said fatty material in contact for a time sufficient to transfer caffeine from said vegetable material to said fatty material; and(c) separating the decaffeinated vegetable material from the caffeine-laden fatty material.Other features of the invention are described in the specification.
    Type: Grant
    Filed: November 16, 1976
    Date of Patent: August 14, 1984
    Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.
    Inventors: Fulvio A. Pagliaro, James G. Franklin, Rupert J. Gasser
  • Patent number: 4459315
    Abstract: Coffee, tea, herb preparation or a like refreshment in granular or flaky form for use as a drink dissolved in a liquid by extraction or cooking. The refreshment contains 5-50% of an inert, water insoluble carrier which is polymeric or polymerizing material, preferably .alpha.-cellulose. The carrier forms granules or fibers to whose surface said refreshment is adhered in fine-powdered form and the finished product is ground into desired coarseness. The fine-powdered refreshment and the inert carrier are mixed by extrusion by applying heat and pressure.
    Type: Grant
    Filed: May 31, 1983
    Date of Patent: July 10, 1984
    Inventor: Hannu Salo
  • Patent number: 4456625
    Abstract: Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of flour to edible, liquid polyhydric alcohol is equal to or less than 5.6.
    Type: Grant
    Filed: June 14, 1982
    Date of Patent: June 26, 1984
    Assignee: The Pillsbury Company
    Inventor: Jack R. Durst