Patents by Inventor Andrew David Parry
Andrew David Parry has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 7108877Abstract: A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea.Type: GrantFiled: March 5, 2002Date of Patent: September 19, 2006Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.Inventors: Ruth Louisa Blair, Michael Alan Cooper, Clive Stanbra Harris, Stephen Mwaniki Muasya, Andrew David Parry
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Patent number: 6833144Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.Type: GrantFiled: July 12, 2002Date of Patent: December 21, 2004Assignee: Lipton, division of Conopco, Inc.Inventors: Christopher William Goodsall, Timothy Graham Jones, Joseph Kipsiele Mitei, Andrew David Parry, Richard Safford, Ambalavanar Thiru
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Patent number: 6780454Abstract: A cold water infusible tea leaf product is shown which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15° C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter “a” value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.Type: GrantFiled: November 26, 2002Date of Patent: August 24, 2004Assignee: Lipton, division of Conopco, Inc.Inventors: Douglas Ashley Balentine, Steven Alphonse Gobbo, Robert Steven Hang, Xiaoqun Qi, Andrew David Parry, Christopher William Goodsall
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Patent number: 6706310Abstract: Black leaf tea that has the appearance of orthodox processed black tea but has the infusion characteristics of CTC processed black leaf tea. Various methods are given to define orthodox appearance and CTC infusion character.Type: GrantFiled: July 2, 2002Date of Patent: March 16, 2004Assignee: Lipton, division of Conopco, Inc.Inventors: Ruth Louisa Blair, Andrew David Parry, Peter Joseph Stabler
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Patent number: 6632462Abstract: A process for manufacturing black leaf tea that looks and feels like orthodox processed tea but has the liquor characteristics of a fuller fermented CTC processed tea. The process involves withering a first supply of freshly plucked tea leaves, macerating the withered leaves, allowing the macerated withered leaves to ferment to produce macerated dhool, withering a second supply of freshly plucked tea leaves, mixing the macerated dhool obtained from the first supply of leaves with the withered leaves obtained from the second supply of leaves, rolling the mixture, allowing the rolled mixture to ferment, and drying the fermented mixture to yield black leaf tea.Type: GrantFiled: April 25, 2001Date of Patent: October 14, 2003Assignee: Lipton, division of Conopco, Inc.Inventors: Ruth Louisa Blair, Robert Ong'Ondi Mayaka, Andrew David Parry, Peter Joseph Stabler
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Publication number: 20030104632Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavor and color.Type: ApplicationFiled: July 12, 2002Publication date: June 5, 2003Applicant: Lipton, Division of Conopco, Inc.Inventors: Christopher William Goodsall, Timothy Graham Jones, Joseph Kipsiele Mitei, Andrew David Parry, Richard Safford, Ambalavanar Thiru
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Publication number: 20030091718Abstract: A cold water infusible tea leaf product is disclosed which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15° C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter “a” value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.Type: ApplicationFiled: November 26, 2002Publication date: May 15, 2003Applicant: Lipton, Division of Conopco, Inc.Inventors: Douglas Ashley Balentine, Steven Alphonse Gobbo, Robert Steven Hang, Xiaoqun Qi, Andrew David Parry, Christopher William Goodsall
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Publication number: 20030077373Abstract: Black leaf tea that has the appearance of orthodox processed black tea but has the infusion characteristics of CTC processed black leaf tea. Various methods are given to define orthodox appearance and CTC infusion character.Type: ApplicationFiled: July 2, 2002Publication date: April 24, 2003Applicant: Lipton, Division of Conopco, Inc.Inventors: Ruth Louisa Blair, Andrew David Parry, Peter Joseph Stabler
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Publication number: 20030064130Abstract: A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by the controlled application of both shear and compression forces sufficient to disrupt the majority of cells within the tea leaf, to introduce morphological changes in the tissue and to redistribute the cell contents, (c) fermentating the resulting dhool, (d) firing the leaves to arrest the fermentation and (e) drying and sorting the fired leaves to give black leaf tea. The black leaf tea shows a rate and degree of infusion typical of CTC teas, while maintaining the appearance of orthodox tea.Type: ApplicationFiled: March 5, 2002Publication date: April 3, 2003Applicant: Unilever Bestfoods North America, Division of Conopco, Inc.Inventors: Ruth Louisa Blair, Michael Alan Cooper, Clive Stanbra Harris, Stephen Mwaniki Muasya, Andrew David Parry
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Patent number: 6491961Abstract: A cold water infusible tea leaf product is described which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when brewed in water at about 15° C. for about 5 minutes at a water to tea ratio of 100 water to 1 tea has a cold water infusion Hunter L Value of about 25 to 45; a Hunter “a” value of about 24 to 34; a Hunter haze value of less than 40 and at least 0.15% soluble tea solids.Type: GrantFiled: February 4, 2000Date of Patent: December 10, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Douglas Ashley Balentine, Steven Alphonse Gobbo, Robert Steven Hang, Xiaoqun Qi, Andrew David Parry, Christopher William Goodsall
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Patent number: 6482450Abstract: A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidise gallic acid and other compounds that are liberated by the tannase treatment, and then dried. The final product is a black leaf tea that infuses in hot or cold water to give good flavour and colour.Type: GrantFiled: February 7, 2000Date of Patent: November 19, 2002Assignee: Lipton, division of Conopco, Inc.Inventors: Christopher William Goodsall, Timothy Graham Jones, Joseph Kipsiele Mitei, Andrew David Parry, Richard Safford, Ambalavanar Thiru
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Patent number: 6432467Abstract: Black leaf tea that has the appearance of orthodox processed black tea but has the infusion characteristics of CTC processed black leaf tea. Various methods are given to define orthodox appearance and CTC infusion character.Type: GrantFiled: August 2, 2000Date of Patent: August 13, 2002Assignee: Lipton, a division of Conopco, Inc.Inventors: Ruth Louisa Blair, Andrew David Parry, Peter Joseph Stabler
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Publication number: 20010048956Abstract: A process for manufacturing black leaf tea that looks and feels like orthodox processed tea but has the liquor characteristics of a fuller fermented CTC processed tea. The process involves withering a first supply of freshly plucked tea leaves, macerating the withered leaves, allowing the macerated withered leaves to ferment to produce macerated dhool, withering a second supply of freshly plucked tea leaves, mixing the macerated dhool obtained from the first supply of leaves with the withered leaves obtained from the second supply of leaves, rolling the mixture, allowing the rolled mixture to ferment, and drying the fermented mixture to yield black leaf tea.Type: ApplicationFiled: April 25, 2001Publication date: December 6, 2001Applicant: Lipton, Division of Conopco, Inc.Inventors: Ruth Louisa Blair, Robert Ong?apos;Ondi Mayaka, Andrew David Parry, Peter Joseph Stabler
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Patent number: 6113965Abstract: Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.Type: GrantFiled: July 15, 1998Date of Patent: September 5, 2000Assignee: Lipton, Division of Conopco, Inc.Inventors: Christopher William Goodsall, Andrew David Parry, Richard Safford, Ambalavanar Thiru