Patents by Inventor Steven Alphonse Gobbo

Steven Alphonse Gobbo 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).

  • Patent number: 6780454
    Abstract: 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: Grant
    Filed: November 26, 2002
    Date of Patent: August 24, 2004
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Douglas Ashley Balentine, Steven Alphonse Gobbo, Robert Steven Hang, Xiaoqun Qi, Andrew David Parry, Christopher William Goodsall
  • Publication number: 20030091718
    Abstract: 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: Application
    Filed: November 26, 2002
    Publication date: May 15, 2003
    Applicant: Lipton, Division of Conopco, Inc.
    Inventors: Douglas Ashley Balentine, Steven Alphonse Gobbo, Robert Steven Hang, Xiaoqun Qi, Andrew David Parry, Christopher William Goodsall
  • Patent number: 6491961
    Abstract: 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: Grant
    Filed: February 4, 2000
    Date of Patent: December 10, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Douglas Ashley Balentine, Steven Alphonse Gobbo, Robert Steven Hang, Xiaoqun Qi, Andrew David Parry, Christopher William Goodsall
  • Patent number: 6423362
    Abstract: This invention discloses the usage of the heated concentrates or storage solutions containing relatively high concentrations of tea solids. This heating is done prior to dilution with cold water to prepare tea beverages and, preferably, at the times of dilution.
    Type: Grant
    Filed: February 9, 2000
    Date of Patent: July 23, 2002
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Martin John Spisak, Steven Alphonse Gobbo, Meghan Mary Kemly-Ellingham, Clive Stanbra Harris
  • Patent number: 6423361
    Abstract: A method for preparing beverage strength tea from highly concentrated solutions is taught. The method involves heating a portion of the dilution water to a pre-selected temperature, mixing this heated water with the concentrate and then adding additional water at a lower temperature to form the final beverage strength product.
    Type: Grant
    Filed: February 9, 2000
    Date of Patent: July 23, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Martin John Spisak, Steven Alphonse Gobbo, Meghan Mary Kemly-Ellingham
  • Patent number: 6413570
    Abstract: A brewed tea concentrate is taught having about 5 to 30% tea solids, combined with selected carbohydrates in a ratio of 1.5 parts or more of carbohydrate to 1 part of tea solids. The brewed tea concentrate has certain levels of caffeine, flavanoids and gallic acid and when diluted to a final tea beverage at a ratio of about 100 parts water to 1 part tea has a total tea solids content of about 0.1% to 0.3% or higher. The beverage thus prepared has a Hunter haze of 50 or less.
    Type: Grant
    Filed: February 9, 2000
    Date of Patent: July 2, 2002
    Assignee: Lipton, division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Martin John Spisak, Steven Alphonse Gobbo, Meghan Mary Kemly-Ellingham
  • Patent number: 5952023
    Abstract: An improved process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf using an enzyme cocktail adjusted to a critical pH is employed. Black tea is extracted with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME at a selected pH. The resulting tea extract can then be pasteurized, polished and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.
    Type: Grant
    Filed: June 27, 1997
    Date of Patent: September 14, 1999
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Douglas Ashley Balentine, Robert Steven Hang, Steven Alphonse Gobbo
  • Patent number: 5925389
    Abstract: A process for the preparation of acid stable instant tea. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract can then be pasteurized, polished, and made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.
    Type: Grant
    Filed: June 27, 1997
    Date of Patent: July 20, 1999
    Assignee: Lipton
    Inventors: Gregg Lance Lehmberg, Douglas Ashley Balentine, Robert Steven Hang, Steven Alphonse Gobbo
  • Patent number: 5919500
    Abstract: An improved process for the preparation of acid stable instant tea is disclosed. Enzymatic extraction of black tea leaf with water containing tannase and one or more cell wall digesting enzymes, such as cellulase, pectinase, hemicellulase or VISCOZYME is employed. The resulting tea extract is polished, at a selected tea solids level and temperature to improve haze. The polished extract is then made into a finished beverage or concentrated and dried in the usual manner. As a result, natural tea products are obtained which have improved acid stability, good color and good clarity.
    Type: Grant
    Filed: June 27, 1997
    Date of Patent: July 6, 1999
    Assignee: Lipton, Division of Conopco, Inc.
    Inventors: Gregg Lance Lehmberg, Douglas Ashley Balentine, Robert Steven Hang, Steven Alphonse Gobbo