Patents by Inventor Henry Goldstein
Henry Goldstein 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: 7413758Abstract: Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop products are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.Type: GrantFiled: December 23, 2002Date of Patent: August 19, 2008Assignee: MillerCoors LLCInventors: Patrick L. Ting, Henry Goldstein, Aki A. Murakami, Michael VanSanford, Jay R. Refling, John R. Seabrooks, David S. Ryder
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Patent number: 7258887Abstract: Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acid is free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.Type: GrantFiled: March 26, 2002Date of Patent: August 21, 2007Assignee: Miller Brewing CompanyInventors: Patrick L. Ting, Henry Goldstein, Aki A. Murakami, Michael VanSanford, Jay R. Refling, John R. Seabrooks, David S. Ryder
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Publication number: 20070172543Abstract: Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acids free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.Type: ApplicationFiled: March 22, 2007Publication date: July 26, 2007Inventors: Patrick Ting, Henry Goldstein, Aki Murakami, Michael VanSanford, Jay Refling, John Seabrooks, David Ryder
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Patent number: 7144592Abstract: A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.Type: GrantFiled: March 9, 2005Date of Patent: December 5, 2006Assignee: Nissan Technical Center North AmericaInventors: Sydney R. Rader, Matthew L. Tripp, Patrick L. Ting, Vinod K. Chaudhary, Henry Goldstein, Robert J. Mizerak, Subba C. Rao, David S. Ryder, Regina Wilkinson, legal representative, Hetvin A. Wilkinson, deceased
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Patent number: 7001638Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.Type: GrantFiled: June 17, 2003Date of Patent: February 21, 2006Assignee: Miller Brewing CompanyInventors: Aki A. Murakami, Alfonso Navarro, David S. Ryder, Henry Goldstein
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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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Publication number: 20030211788Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.Type: ApplicationFiled: June 17, 2003Publication date: November 13, 2003Inventors: Aki A. Murakami, Alfonso Navarro, David S. Ryder, Henry Goldstein
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Publication number: 20030185933Abstract: Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction liquor obtained in the double extraction process by subjecting such liquor to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, to provide an alpha/iso-alpha-acid is free extraction liquor which may be added to the light stable hops residue obtained in the initial double extraction process.Type: ApplicationFiled: March 26, 2002Publication date: October 2, 2003Inventors: Patrick L. Ting, Henry Goldstein, Aki A. Murakami, Michael VanSanford, Jay R. Refling, John R. Seabrooks, David S. Ryder
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Publication number: 20030185934Abstract: Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop products are prepared by double extraction of liquid/supercritical CO2 extracted hop solids with ethanol to remove alpha/iso-alpha-acids. Such alpha/iso-alpha-acids may be further removed from the ethanol extraction filtrate obtained in the double extraction process by subjecting such filtrate to an ion exchange medium, or precipitation by a metal ion, heavy metal ion, or alkali metal ion, or hydrogenation to provide an alpha/iso-alpha-acids free filtrate which may be added to the light stable double extracted hop solid residues obtained in the initial double extraction process.Type: ApplicationFiled: December 23, 2002Publication date: October 2, 2003Inventors: Patrick L. Ting, Henry Goldstein, Aki A. Murakami, Michael VanSanford, Jay R. Refling, John R. Seabrooks, David S. Ryder
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Patent number: 6599554Abstract: The isolation of at least one water soluble glycoside comprising an aromatic moiety group conjugated to mono-, di-, and trisaccharides from hop plant parts other than hop cones is disclosed. A glycoside preparation made by extraction of hop plant leaves with an aqueous alcohol was discovered to confer a pleasant grape flavor to the beer to which the glycoside preparation was added. The glycoside composition of the glycoside preparation made from aqueous alcohol-extracted hop plant leaves was found to differ from a similar preparation made from hop cones.Type: GrantFiled: November 5, 1999Date of Patent: July 29, 2003Assignee: Miller Brewing CompanyInventors: Aki A. Murakami, Alfonso Navarro, David S. Ryder, Henry Goldstein
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Publication number: 20030138546Abstract: 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: ApplicationFiled: August 4, 1999Publication date: July 24, 2003Inventors: HENRY GOLDSTEIN, PATRICK L. TING, WILLIAM G. SCHULZE, AKI A. MURAKAMI, LANCE T. LUSK, VELTA D. YOUNG
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Publication number: 20020110619Abstract: A method of making a fully hop flavored beverage employs a hop flavoring agent comprising an extract of hop solids, the hop solids being the residue of a first extraction of hops to remove the alpha acids. Preferably, liquid carbon dioxide is used for the first extraction of the hops and a polar solvent, such as ethanol or water, is used to extract the hop solids. Beverages made by the method and novel compositions for use in the method are also disclosed.Type: ApplicationFiled: February 13, 2002Publication date: August 15, 2002Inventors: Sydney R. Rader, Matthew L. Tripp, Patrick L. Ting, Vinod K. Chaudhary, Henry Goldstein, Robert J. Mizerak, Subba C. Rao, David S. Ryder, Hetvin A. Wilkinson, Regina Wilkinson
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Patent number: 6423546Abstract: The present invention relates to novel monoclonal antibodies reactive with lipid transfer proteins typically found in foaming beverages. More specifically, the present invention relates to novel monoclonal antibodies raised against the native and denatured forms of barley lipid transfer protein 1, and an assay for determining the content of said proteins in foaming beverages at various stages of their production.Type: GrantFiled: November 2, 2000Date of Patent: July 23, 2002Assignee: Miller Brewing CompanyInventors: Lance T. Lusk, Alfonso L. Navarro, Henry Goldstein, Randall J. Wagner, David S. Ryder
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Patent number: 6303824Abstract: A method of preparing tetrahydroiso-&agr;-acids from iso-&agr;-acids is disclosed wherein the reaction medium is a buffered, aqueous alcoholic solution. The method can also employ up to 85% w/w spent hydrogenation catalyst. The method advantageously avoids the formation of undesirable side products.Type: GrantFiled: November 11, 1999Date of Patent: October 16, 2001Assignee: Miller Brewing CompanyInventors: Patrick L. Ting, Steven M. Hoppe, Alfonso Navarro, Henry Goldstein, David S. Ryder
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Patent number: 6020019Abstract: Carbon dioxide is used as a reaction solvent in the hydrogenation of organic compounds. The carbon dioxide is preferably a liquid or a supercritical fluid. The hydrogenation method can be used advantageously in methods for making tetrahydroiso-alpha-acids from alpha-acids, iso-alpha-acids, or beta-acids. If beta-acids are used to make tetrahydroiso-alpha-acids, an acidic lower alcohol is preferably added to the carbon dioxide reaction medium to act as a promoter.Type: GrantFiled: March 26, 1996Date of Patent: February 1, 2000Assignee: Miller Brewing CompanyInventors: Patrick L. Ting, Jay R. Refling, Henry Goldstein
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Patent number: 5972411Abstract: 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: April 3, 1997Date of Patent: October 26, 1999Assignee: 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: 5917093Abstract: Unsaturated organic compounds, in particular .alpha.-acids and .beta.-acids, are purified prior to hydrogenation by mixing them with an adsorbent capable of adsorbing catalyst poisons, preferably activated carbon, and separating the adsorbent containing the catalyst poisons to recover the thus purified unsaturated organic compounds. A significant reduction in the use of hydrogenation catalyst is realized.Type: GrantFiled: November 13, 1997Date of Patent: June 29, 1999Assignee: Miller Brewing CompanyInventors: Patrick L. Ting, Jay R. Refling, Michael A. VanSanford, Henry Goldstein
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Patent number: 5874633Abstract: A concentrated single phase aqueous alkaline solution of tetrahydroiso-.alpha.-acids having greater than 10% to about 45% w/w tetrahydroiso-.alpha.-acids is disclosed. A method of hydrogenating and formulating a starting solution of iso-.alpha.-acids to obtain such concentrated solutions of tetrahydroiso-.alpha.-acids is also disclosed.Type: GrantFiled: October 30, 1996Date of Patent: February 23, 1999Assignee: Miller Brewing CompanyInventors: Patrick L. Ting, Henry Goldstein
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Patent number: 5783235Abstract: A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole hopping material a solid hop residue obtained by extracting whole hops with liquid carbon dioxide, boiling the solid hop residue and wort mixture, removing the solids from the fermented mixture and fermenting the remaining liquid to obtain the beverage.Type: GrantFiled: April 30, 1996Date of Patent: July 21, 1998Assignee: Miller Brewing CompanyInventors: Patrick L. Ting, Hetvin A. Wilkinson, David S. Ryder, Matthew L. Tripp, Sydney Rader, Henry Goldstein
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Patent number: 5767319Abstract: Tetrahydroiso-.alpha.-acids are prepared from iso-.alpha.-acids metal salts by hydrogenating the salts in a reaction solvent of a lower alkanol containing about 5% to about 20% w/w water and in the presence of up to about 5-50 psig hydrogen and a hydrogenation catalyst at about 30.degree.-50.degree. C. to form tetrahydroiso-.alpha.-acids.Type: GrantFiled: October 30, 1996Date of Patent: June 16, 1998Assignee: Miller Brewing CompanyInventors: Patrick L. Ting, Michael A. VanSanford, Jay R. Refling, Henry Goldstein