Patents Examined by Vera Stulii
  • Patent number: 11363824
    Abstract: Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: June 21, 2022
    Assignee: SAN-EI GEN F.F.I., INC.
    Inventors: Satoshi Toyoizumi, Yasuyuki Morita
  • Patent number: 11330832
    Abstract: Examples of a pre-cooked instant food products and a process for preparing such food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution; iii) removing excess water from the surface of the food product; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2° C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90° C. The surface of the food product is coated with the salt from the brine solution to preserve it.
    Type: Grant
    Filed: August 18, 2017
    Date of Patent: May 17, 2022
    Assignee: Zun Yang Enterprises Ltd.
    Inventor: Jim Hon Leung Lau
  • Patent number: 11330831
    Abstract: A beer-taste beverage containing (A) ?-octanolactone, (B) 5-hydroxymethylfurfural (5-HMF), (C) trans-oaklactone, and (D) 4-ethylguaiacol, wherein the components satisfy the following (1) and (2): (1) a concentration ratio of the component A to the component B, A/B (ppb/ppb), is 0.009 or more; and (2) a concentration ratio of the component C to the component D, C/D (ppb/ppb), is 0.1 or more. In the beer-taste beverage of the present invention, rich sweetness and a smoky feel are given in an excellent balance, and off-flavors distinctively owned by the beer-taste beverages or a degradation odor generated with the change over time is masked (reduced), so that a new taste can be provided as a luxury product.
    Type: Grant
    Filed: October 7, 2016
    Date of Patent: May 17, 2022
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Takako Inui, Anna Shimmura
  • Patent number: 11326137
    Abstract: An extreme acceleration of the process of aging spirits to obtain aged liquors includes circulating the spirits through a cavitation zone within a controlled cavitation reactor and exposing the spirits therein to high energy cavitation induced shockwaves. Sources of flavor and color such as charred wood chips may be added to the spirits to provide the color and flavor of liquors aged for years in traditional charred oak barrels. The method and apparatus of the present invention obtains the same conversion of undesirable alcohols, flavor extraction, and color as years of aging in an oak barrel but does so in a matter of minutes or hours. The apparatus and method also can be used in conjunction with traditional aging techniques and methods and the total aging time is still reduced dramatically.
    Type: Grant
    Filed: April 30, 2018
    Date of Patent: May 10, 2022
    Assignee: Hydro Dynamics, Inc.
    Inventor: Douglas G. Mancosky
  • Patent number: 11319516
    Abstract: The present invention relates to the use of a cysteine endoprotease or a malt extract to prevent or reduce the cloudiness of a cereal-based beverage, fermented or not.
    Type: Grant
    Filed: April 29, 2016
    Date of Patent: May 3, 2022
    Assignees: MALTERIES SOUFFLET, INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE. L'ALIMENTATION ET L'ENVIRONNEMENT
    Inventors: Michel Lopez, Myriam Fliss, Didier Gilbert Marion
  • Patent number: 11311032
    Abstract: The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at ?50° C. What makes this product unique is that besides the fact that it is frozen, it can be directly added to grape juice as no rehydration is required because the yeast was not dehydrated in the production process.
    Type: Grant
    Filed: April 26, 2011
    Date of Patent: April 26, 2022
    Assignee: CHR. HANSEN A/S
    Inventors: Jan Hendrik Sweigers, Annicka Bunte, Sylvester Holt, Mansour Badaki
  • Patent number: 11299696
    Abstract: A method for preparing an aromatic beverage is as follows. The method includes subjecting a fermented beverage to a first filtration step including nanofiltration or ultrafiltration to obtain a retentate fraction and a permeate fraction including alcohol and volatile flavour components. Then, the method includes subjecting the permeate fraction including alcohol and volatile flavour components to a second filtration step of reverse osmosis to obtain a base liquid of at least 2% ABV. Combining the base liquid with exogenous aromas thereby obtains the aromatic beverage. Desirable fermented beverages are a beer or a cider.
    Type: Grant
    Filed: June 17, 2016
    Date of Patent: April 12, 2022
    Assignee: Anheuser-Busch InBev. S.A.
    Inventors: David De Schutter, Pierre Adam
  • Patent number: 11292997
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Grant
    Filed: March 23, 2015
    Date of Patent: April 5, 2022
    Assignee: Purac Biochem B.V.
    Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
  • Patent number: 11261411
    Abstract: A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.
    Type: Grant
    Filed: August 9, 2016
    Date of Patent: March 1, 2022
    Assignee: Cavitek S.r.l.
    Inventors: Francesco Meneguzzo, Lorenzo Albanese
  • Patent number: 11248198
    Abstract: Several embodiments of the present disclosure relate to distilled coffee spirits, and techniques and methods for preparing the same. In some embodiments, a distilled coffee spirit is prepared by diluting cold brew coffee grounds into a fermentation mixture, fermenting the fermentation mixture with a fermentation agent, and distilling the entire fermentation mixture to produce a distilled coffee beverage.
    Type: Grant
    Filed: June 22, 2018
    Date of Patent: February 15, 2022
    Assignee: Starbucks Corporation
    Inventor: Denisley Gentil Bassoli
  • Patent number: 11242501
    Abstract: A method of producing beer having a tailored flavour profile is provided comprising the successive steps of: (a) fermenting wort containing fermentable sugars with yeast to produce beer containing 1-10 vol. % ethanol and flavour substances diacetyl; acetaldehyde; dimethyl sulfide; ethyl acetate; isoamyl acetate; ethyl valerate; ethyl hexanoate; iso-amyl alcohol and 2-methylbutan-1-ol; (b) contacting the fermenting wort or beer with porous adsorbent particles, selectively adsorbing the beer flavour esters ethyl acetate, ethyl hexanoate, ethyl valerate and isoamyl acetate; (c) separating the adsorbent particles; (d) desorbing a portion of the beer flavour esters from the adsorbent particles; and (e) adding a fraction of the desorbed beer flavour esters to the flavour adjusted beer or to another beer, wherein the amount of beer flavour esters added is 5-95 wt. % of the amount of beer flavour esters removed by the adsorbent particles.
    Type: Grant
    Filed: January 13, 2020
    Date of Patent: February 8, 2022
    Assignee: HEINEKEN SUPPLY CHAIN B.V.
    Inventors: Marcel Ottens, Shima Saffarionpour, Tom Reinoud Noordman
  • Patent number: 11230687
    Abstract: Producing a dealcoholized beverage from its alcoholic beverage starting product and plant for implementing the method, which comprises the following steps: separating the beverage starting product into an alcoholic and aromatic permeate and into an aromatic and almost alcohol-free retentate in a permeation module by non-thermal permeation, dealcoholizing the permeate in a module intended for that task, and finally mixing the dealcoholized permeate with the almost alcohol-free retentate in a final-mixing module. Prior to the dealcoholizing, aroma compounds are removed from the aromatic and alcoholic permeate by cold adsorption in an aroma adsorber, resulting both in an aroma phase and in an aroma-free but alcoholic permeate which, however, has the alcohol removed from it by alcohol separation, resulting in an aqueous, largely dearomatized and dealcoholized permeate water phase.
    Type: Grant
    Filed: January 9, 2015
    Date of Patent: January 25, 2022
    Assignee: WIA WINE AG
    Inventor: Alfred Thurnheer
  • Patent number: 11191280
    Abstract: The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.
    Type: Grant
    Filed: July 5, 2018
    Date of Patent: December 7, 2021
    Assignee: MAREL FURTHER PROCESSING B.V.
    Inventors: Adrianus Josephes Van De Nieuwelaar, Marcus Bernhard Hubert Bontjer, Martinus Wilhelmus Johannus Kuijpers, Frederik Franciscus Leondardus Ankersmit
  • Patent number: 11180722
    Abstract: One embodiment of the present invention is a nested fermentation method for making a beverage, such as an alcoholic or non-alcoholic beer, a wine, or the like, the method comprising the steps of: creating a first solution, wherein creating the first solution comprises fermenting first fermentation ingredients; creating a second solution, wherein creating the second solution comprises removing a first portion of alcohol from the first solution; creating a third solution, wherein creating the third solution comprises removing a first portion of water from the second solution; creating a fourth solution, wherein creating the fourth solution comprises adding second fermentation ingredients to the third solution and fermenting the second fermentation ingredients in the third solution.
    Type: Grant
    Filed: April 22, 2020
    Date of Patent: November 23, 2021
    Assignee: Sustainable Beverage Technologies Inc.
    Inventor: Patrick J. Tatera
  • Patent number: 11174455
    Abstract: A wooden barrel apparatus for aging products includes an inner wooden barrel positioned in an outer wooden barrel. A first volume may be defined within the inner wooden barrel. A second volume may be defined between the inner wooden barrel and the outer wooden barrel. One or more surfaces of the inner wooden barrel and the outer wooden barrel may be charred.
    Type: Grant
    Filed: September 13, 2018
    Date of Patent: November 16, 2021
    Inventor: Raymond L. Graf
  • Patent number: 11162059
    Abstract: It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol/vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.
    Type: Grant
    Filed: September 16, 2019
    Date of Patent: November 2, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Sofie Saerens, Jan Hendrik Swiegers
  • Patent number: 11134693
    Abstract: The present invention provides a multi-layered coextruded thermoplastic food casing comprising: at least one thermoplastic porous absorbing layer; and at least one layer having a barrier effect for water vapor and/or oxygen, wherein the at least one layer having a barrier effect for water vapor and/or oxygen has an average layer thickness in a range of from 5 to 60 ?m over the entire surface area, wherein the at least one thermoplastic porous absorbing layer comprises as a main component at least one thermoplastic polymer material selected from the group consisting of (co)polyamides and (co)polyolefins, wherein the at least one thermoplastic porous absorbing layer comprises areas having a reduced average layer thickness and areas having a non-reduced average layer thickness, wherein the average layer thickness of the at least one thermoplastic porous absorbing layer in areas having a non-reduced average layer thickness is in a range of from 10 to 200 ?m, wherein the average layer thickness in areas having a r
    Type: Grant
    Filed: August 6, 2018
    Date of Patent: October 5, 2021
    Assignee: Viscofan S.A.
    Inventors: Frank Raue, Jeremey Hinkle
  • Patent number: 11124747
    Abstract: A method of preparing a wort with an increased level of free amino nitrogen (FAN) comprising: a) preparing a mash from a grist comprising malt and/or adjunct; and b) adding a protease having at least 80% sequence identity to the polypeptide of SEQ ID NO: 1.
    Type: Grant
    Filed: March 10, 2016
    Date of Patent: September 21, 2021
    Assignee: Novozymes A/S
    Inventors: Christina Lunde, Morten Gjermansen
  • Patent number: 11091729
    Abstract: The present invention is directed to a process for making a concentrated vinegar product by simple evaporation, which concentrated vinegar product can also be used as intermediate in the production of products that can be listed on food labels as “vinegar”.
    Type: Grant
    Filed: August 7, 2018
    Date of Patent: August 17, 2021
    Assignee: PURAC BIOCHEM B.V.
    Inventors: Lambertus Henricus Elisabeth Roozen, Gerrit Anthon Rene Hilhorst, Anja Neubauer
  • Patent number: 11091728
    Abstract: The present invention discloses a fruit wine product beneficial to the health of a cardiovascular system and a preparation method thereof, and belongs to the technical field of traditional food functionalization. The present invention uses the fruit wine as a base material; by leaching black garlic and baked onion and/or adding tomato clear juice powder and concentrated onion juice, taking advantage of the synergistic effect of alcohol with promoted Amadori compounds, flavonoids and/or proanthocyanidins extraction from the black garlic, baked onion, tomato clear juice powder and concentrated onion juice, to prepare fruit wine product containing 5-15 g/100 mL alcohol, 20-100 mg/100 mL Amadori Compound, 30-50 mg/100 mL total flavonoids and/or 100-250 mg/100 mL proanthocyanidins, and such fruit wine product can more effectively reduce the blood viscosity of consumers and achieve an beneficial effect on cardiovascular health.
    Type: Grant
    Filed: January 28, 2019
    Date of Patent: August 17, 2021
    Assignee: JIANGNAN UNIVERSITY
    Inventors: Lianfu Zhang, Shuo Li, Jiahao Yu