Starting Material Is Liquid Patents (Class 426/490)
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Patent number: 5747089Abstract: A process for manufacturing a high molecular weight molasses product having improved drying properties, which includes: feeding starting material molasses having a RT value of 8-45% and a color of at least 100,000 ICUMSA units to a membrane filtering plant (apparatus) having an inert membrane having a nominal cut off value of at least 2,000 dalton; and filtering a low molecular weight fraction as a permeate from a high molecular weight fraction as a retentate, and collecting the high molecular weight fraction having a color of at least two times the color of the starting molasses or at least 200,000 ICUMSA units.Type: GrantFiled: June 23, 1995Date of Patent: May 5, 1998Assignee: Danisco Sugar ABInventors: Helena Ljusberg, Kerstin Pehrson
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Patent number: 5728413Abstract: A process for preparing a fermented malt beverage wherein brewing materials ere mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.Type: GrantFiled: July 15, 1996Date of Patent: March 17, 1998Assignee: Labatt Brewing Company LimitedInventors: Cameron R. Murray, William John Van Der Meer
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Patent number: 5702752Abstract: The temperature sensitive differential of the solubilities of isoflavones is used to separate them by heating an aqueous soy molasses feed stream. The temperature of the feed stream is increased to select isoflavone fractions. Then the heated feed stream is passed through an ultrafiltration membrane. The resulting permeate is cooled to crystallize the isoflavone fractions. Or, the permeate may be put through a resin adsorption process in a liquid-chromatography column to separate out the desired isoflavone fractions. Various processes are described for drying and recrystallizing the resulting isoflavone solids.Type: GrantFiled: March 13, 1996Date of Patent: December 30, 1997Assignee: Archer Daniels Midland CompanyInventors: Eric T. Gugger, Daniel G. Dueppen
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Patent number: 5695795Abstract: A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.Type: GrantFiled: April 18, 1994Date of Patent: December 9, 1997Assignee: Labatt Brewing Company LimitedInventors: Cameron R. Murray, William John Van der Meer
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Patent number: 5639493Abstract: A method is disclosed of preparing a colorless, clear beer by a method including ultrafiltration and the addition of dextrins, bittering agents and a foam enhancer. Methods of preparing improved nonalcoholic malt beverages and making natural beer foaming components also are disclosed.Type: GrantFiled: June 7, 1995Date of Patent: June 17, 1997Assignee: Miller Brewing CompanyInventors: Matthew L. Tripp, Sydney Rader, David S. Ryder
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Patent number: 5618573Abstract: A method of treating a mixture of ethyl alcohol and water for the reduction of impurities comprising: contacting the mixture with three layers of activated charcoal having specified surface activities at a temperature of from -45.degree. C. to -22.degree. C., followed by contacting the mixture with three other layers of activated charcoal having specified surface activities at a temperature of from -22.degree. C. to 5.degree. C.Type: GrantFiled: November 20, 1995Date of Patent: April 8, 1997Assignee: RTD CorporationInventors: Irina V. Filippova, Nadezhda L. Filippova
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Patent number: 5547580Abstract: Disclosed herein is a purification method of a crude product by column chromatography on silica gel or on a vinyl alcohol copolymer. Methanol-containing n-hexane and/or n-hexane-containing methanol is used as an eluent to elute the crude product, thereby obtaining an intended product with high purity and good yield. The solvents recovered from the effluent can be regenerated without any trouble such as rectification and a great cost by mixing them under stirring and then separating the resulting upper and lower layer from each other. The column used can also be reused again and again by washing with methanol. The separation and purification method is excellent in separation efficiency, operation efficiency and economical efficiency.Type: GrantFiled: March 22, 1995Date of Patent: August 20, 1996Assignee: Eisai Chemical Co., Ltd.Inventors: Masahiko Tsujii, Hirofumi Kuroda, Yoshikazu Furusawa, Katsuhiko Hirota
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Patent number: 5536512Abstract: A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated there from. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beet is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the mount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.Type: GrantFiled: February 7, 1994Date of Patent: July 16, 1996Assignee: Labatt Brewing Company LimitedInventors: Cameron R. Murray, William J. Van Der Meer
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Patent number: 5527550Abstract: An egg yolk extractor device and method removes up to about 90% of the yolk of an egg in such a way that the remaining yolk and white each retain their integrity and appearance when removed from the extractor device. A freshly cracked egg is placed onto the extractor with the yolk in a central area which generally confines the yolk but lets the white migrate outwardly. Vacuum is applied beneath the yolk via a small hole which breaks the yolk membrane and draws out most of the yolk but tends to retain the membrane together such that the remaining yolk retains its integrity in the membrane.Type: GrantFiled: March 24, 1994Date of Patent: June 18, 1996Inventors: Stanley K. Miles, Daniel B. Walker
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Patent number: 5496577Abstract: A process for the production of a low-sugar, alcohol-free beverage comprises a desugarization process, which is upstream to a preliminary separation. Through the preliminary separation, the raw juice is divided into two streams (A,B), of which the first stream, relative to the raw juice, has a lower acid/sugar ratio and a higher sugar content and the second stream has an elevated acid/sugar ratio and a lower sugar content. The first stream is directly fed to the desugarization process, while the second stream is fed to the low-sugar juice after the desugarization process. The second stream contains a high portion of acid and other, low-molecular components and thus when mixed with the first stream, increases the total content and the quality of the end product.Type: GrantFiled: June 1, 1994Date of Patent: March 5, 1996Assignee: Bucher-Guyer AG, MaschinenfabrikInventor: Walter Gresch, deceased
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Patent number: 5480665Abstract: Method and apparatus for the treatment of fluids, particularly wine, to remove unwanted substances. The wine is treated in a reverse osmosis (R.O.) treatment unit, generating a retentate and a raw permeate. The membrane for the R.O. unit is selected to pass in the permeate the unwanted substances, such as volatile acidity (ethyl acetate and acetic acid). The raw permeate is subjected to a treatment column. In the case of volatile acidity, this is an anion exchange column, which removes the acetic acid from the permeate by anion exchange and removes the ethyl acetate by base hydrolysis. This produces a purified permeate, which is depleted in volatile acidity, but contains other components desirable for the wine. The purified permeate is then recombined with the retentate from the R.O. column, and the result is wine with the volatile acidity and little else removed. This wine may be recirculated through the system to remove yet more of the volatile acidity.Type: GrantFiled: March 28, 1994Date of Patent: January 2, 1996Inventor: Clark R. Smith
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Patent number: 5478580Abstract: A specialized process for producing purified iso-alpha-acids from hop extract. Hop extract is first combined with a metal salt isomerizing agent. The mixture is preferably boiled to ensure complete isomerization. First organic and aqueous phases are produced, followed by washing of the first organic phase with a primary acid. These materials are preferably boiled during washing. A second organic and aqueous phase are produced, with the second organic phase being washed with a primary alkaline washing agent. Optimum results are achieved if boiling temperatures are maintained during washing. Third organic and aqueous phases are then produced, with the third aqueous phase being washed using a secondary acid to generate fourth organic and aqueous phases. The fourth organic phase (containing purified iso-alpha-acids) may then be stored and subsequently treated with a secondary alkaline washing agent to produce an aqueous concentrate used in brewed beverage production.Type: GrantFiled: January 21, 1994Date of Patent: December 26, 1995Assignee: Coors Brewing CompanyInventor: Robert T. Foster, II
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Patent number: 5403604Abstract: Sugar is separated from juices employing a membrane separation process that results in (i) a nutritious high Brix/acid (B/A) ratio juice fraction and (2) a low calorie, low B/A ratio content juice fraction. The low calorie juice fraction is sweetened with a high potency sweetener. The sugar separation process involves ultrafiltration, nanofiltration and optionally reverse osmosis techniques.Type: GrantFiled: March 26, 1993Date of Patent: April 4, 1995Assignee: The Nutrasweet CompanyInventors: Hugh F. Black, Jr., Ronald G. Bray
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Patent number: 5395636Abstract: The present invention provides a method of pretreating a porous medium for use in filtering a protein-containing fluid, such as milk, beer, wine, or the like, which method comprises contacting a porous medium with an aqueous citrate solution prior to passing the protein-containing fluid through the porous medium.Type: GrantFiled: July 26, 1993Date of Patent: March 7, 1995Assignee: Pall CorporationInventors: Peter J. Degen, Tony Alex, Michael R. Gildersleeve, Joseph W. Dehn, Jr.
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Patent number: 5370891Abstract: A method of treating a mixture of ethyl alcohol and water for the reduction of impurities comprising the steps of:a) mixing ethyl alcohol and water at a temperature of from about 5.degree. C. to about 10.degree. C. to obtain a mixture;b) flowing the mixture at a temperature of from about 5.degree. C. to about 20.degree. C. through three layers of an activated charcoal adsorber having surface activities of1) from about 0.6 to about 0.8 mg-equivalent/liter,2) from about 0.8 to about 1.0 mg-equivalent/liter, and3) from about 1.0 to about 1.4 mg-equivalent/liter respectively, and a total pore volume of from about 1.4 to 1.6 cm.sup.3 /g;c) allowing the mixture to contact the activated charcoal adsorber for about 2 to 15 minutes, preferably for about 5 to 10 minutes; andd) recovering the initial capacity of the activated charcoal adsorber by flowing a stream of dry air, having a temperature of from about 100.degree. C. to about 400.degree. C., through the activated charcoal adsorber.Type: GrantFiled: June 28, 1993Date of Patent: December 6, 1994Assignee: RTD CorporationInventor: Irina V. Fillipova
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Patent number: 5342633Abstract: A process for the production of egg yolk with a reduced cholesterol content, whereina) the egg yolk is diluted by the addition of water or of an aqueous salt solution,b) cholesterol and cholesterol esters which are contained in the diluted egg yolk are selectively complexed with .beta.-cyclodextrin,c) the .beta.-cyclodextrin loaded with cholesterol and/or cholesterol esters are separated from the diluted egg yolk,d) the added water is removed from the egg yolk,e) the residual amounts of .beta.-cyclodextrin present in the egg yolk are decomposed enzymatically with the help of .alpha.-amylase and/orf) the .beta.-cyclodextrin is recovered by treatment with water and/or an alcohol from the .beta.-cyclodextrin complexes and optionally returned to step b).Type: GrantFiled: September 13, 1993Date of Patent: August 30, 1994Assignee: SKW Trostberg AktiengesellschaftInventors: Jan Cully, Heinz-Rudiger Vollbrecht
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Patent number: 5312640Abstract: The method generally comprises removing cholesterol from egg yolk by combining both/or either a food grade acid and salt with water and oil to form a blend. This blend is combined with egg yolk to form a mixture, wherein the ratio of oil to yolk is in the range of between about 2.4:1 to about 1:1, and the ratio between water:salt:food grade acid is in the range of between about 0.30:0.14:0.003 to about 0.70:0.45:0.056, based upon the weight of the unsalted egg yolk. The mixture is sheared and centrifuged to separate the mixture into a first and a second stream, wherein the first stream contains the egg yolk and water and the second stream contains the cholesterol and oil.Type: GrantFiled: August 17, 1993Date of Patent: May 17, 1994Assignee: Kraft General Foods, Inc.Inventors: Stephen P. Lombardo, Mark Kijowski
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Patent number: 5304384Abstract: A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated therefrom. The wort is boiled, cooled and fermented and the beer is subjected to a finishing stage, which includes aging, to produce the final beverage. The improvement comprises subjecting the beer to a cold stage comprising rapidly cooling the beer to a temperature of about its freezing point in such a manner that ice crystals are formed therein in only minimal amounts. The resulting cooled beer is then mixed for a short period of time with a beer slurry containing ice crystals, without any appreciable collateral increase in the amount of ice crystals in the resulting mixture. Finally, the so-treated beer is extracted from the mixture.Type: GrantFiled: March 23, 1993Date of Patent: April 19, 1994Assignee: Labatt Brewing Company LimitedInventors: Cameron R. Murray, William J. Van der Meer
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Patent number: 5301694Abstract: Fractionated plant extracts, particularly essentially nicotine-free tobacco extracts, useful as tobacco flavorants and methods for preparing and using the same are described herein. These fractionated extracts are stable, non-volatile and relatively odorless under conditions of smoking article or smoking substitute article manufacture and storage, but when thermally provoked, the extracts deliver characteristic flavor to smoking articles or smoking substitute articles. The fractionated plant extracts may be prepared by contacting plant matter with a solvent to produce a crude plant extract; removing the solvent from this plant extract; and isolating a fraction of this extract that when thermally provoked provides the characteristic aroma and flavor of the plant by size exclusion chromatography and monitoring the fraction's integrity by suitable detection means.Type: GrantFiled: November 12, 1991Date of Patent: April 12, 1994Assignee: Philip Morris IncorporatedInventors: Wynn R. Raymond, Robert W. Hale
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Patent number: 5281430Abstract: There is disclosed an osmotic concentration cell wherein the flow chamber of the osmotic concentration cell has a continually changing flow path to provide a region of high turbulence to a semipermeable membrane defining the flow chamber. High turbulence at a first semipermeable membrane interface significantly reduces membrane fouling during osmotic concentration and allows for concentration of products with high suspended solids content. The inventive osmotic concentration cell can be used for a variety of purposes including, for example, producing low alcohol wine, concentrating a thin wine into a premium wine, concentrating a low quality grape juice into a higher quality grape juice for fermenting a more premium wine, concentrating various fruit or vegetable juices, and concentrating various beverages, such as teas or coffee.Type: GrantFiled: December 8, 1992Date of Patent: January 25, 1994Assignee: Osmotek, Inc.Inventors: John R. Herron, Edward G. Beaudry, Carl E. Jochums, Luis E. Medina
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Patent number: 5252350Abstract: A process for clarifying raw juice in which the proportion of solids in the retentate circuit (2, 3, 4) of an ultrafiltration or microfiltration device (1) is sharply increased during the starting time (FIG. 1). With increasing proportion of solids, the filtration yield falls off sharply and then increases again to a value which is higher than the starting value. On reaching the maximum possible filtration yield value, the proportion of solids and thereby also the filtration yield is maintained constant by regulating the amount of retentate outflow or the amount of fresh juice to be fed in. In this way the filtration yield can be significantly improved.Type: GrantFiled: June 22, 1989Date of Patent: October 12, 1993Assignee: Bucher - Guyer AG MaschinenfabrikInventor: Eduard Hartmann
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Patent number: 5250305Abstract: This invention relates to methods for the large-scale enzymatic deamidation of foot proteins. Deamidating enzymes such as peptidoglutaminase are immobilized using a spiral membrane having a molecular weight cut-off, from about 3 to about 50 kd. The methods minimize loss of the enzymatic activity for subsequent reuse of the enzyme as well as increase deamidation product yield.Type: GrantFiled: June 27, 1990Date of Patent: October 5, 1993Assignee: The United States of America as represented by the Secretary of AgricultureInventor: Jamel S. Hamada
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System for avoiding loss of flavor components from juices in connection with concentration processes
Patent number: 5198258Abstract: An elongated column of ice crystals is effectively used as a filtration medium for separating the flavor and color components from a juice in connection with an overall concentration process. Juice is fed into the top of the column and flows down through the ice crystal bed. Simultaneously, ice crystals are introduced into the column from the bottom in a countercurrent manner. Substantially all of the flavor and color components of the juice will become trapped by the ice crystals. After the juice has traversed the length of the column, the filtrate is easily and inexpensively concentrated to increase its Brix by evaporation. Flavor and color components are recovered from the ice crystals using a wash column. The flavor components are combined with the concentrated serum to yield a final concentrated juice product.Type: GrantFiled: January 3, 1992Date of Patent: March 30, 1993Assignee: The Coca-Cola CompanyInventor: Harold R. Heath -
Patent number: 5167979Abstract: Cooking process and apparatus is provided for cooking food products in a continuous manner whereby the moisture formed during the process of cooking is removed from the cooking oil and the time-temperature profile within the cooker along the cooking path may be adapted to substantially conform to a linear or nonlinear curve. The apparatus provides a novel process for cooking specialty snack foods having harder bite and/or lowered oil content.Type: GrantFiled: May 15, 1991Date of Patent: December 1, 1992Assignee: Heat and Control, Inc.Inventors: Clark K. Benson, Andrew A. Caridis, Lawrence F. Klein
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Patent number: 5132134Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.Type: GrantFiled: December 11, 1990Date of Patent: July 21, 1992Assignee: Kraft General Foods, Inc.Inventors: David Nini, Ronald H. Skiff, Mark H. Karmiol, Thomas H. Parliment, Fredric Kleiner, Parviz Ghossi
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Patent number: 5128162Abstract: Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amounts of cholesterol esters of fatty acids such as cholesteryl oleate or palmitate. The present methods may be used to remove cholesterol from both animal and vegetable triglyceride oils, including, but not limited to, butterfat, beef tallow, fish oil, lard, soybean oil, canola oil, corn oil, sunflower oil, cottonseed oil, safflower oil, olive oil and peanut oil.Type: GrantFiled: July 31, 1990Date of Patent: July 7, 1992Assignee: Kraft General Foods, Inc.Inventors: Paul W. Wrezel, R. G. Krishnamurthy, Gerard L. Hasenhuettl
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Patent number: 5116628Abstract: A process for producing liquid egg having a reduced cholesterol content having flavor and taste comparable to conventional liquid egg having a normal cholesterol content is disclosed. The liquid egg having a reduced cholesterol content is produced by contacting liquid egg with a supercritical fluid to extract cholesterol from the liquid egg. Food whose raw material is the liquid egg having a reduced cholesterol content produced by the above process is also disclosed, as well as a new use for a wetted wall column system for producing the liquid egg noted above.Type: GrantFiled: October 19, 1990Date of Patent: May 26, 1992Assignees: Sumitomo Seika Chemicals Co., Ltd., Otsuka Foods Co., Ltd., Mitsubishi CorporationInventors: Johji Ogasahara, Hitoshi Hariu, Masakazu Takahashi
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Patent number: 5096719Abstract: To extract the juice from fruits and vegetables, a process is used in which first the raw material is crushed in a mill (1) and then fed to a pulping machine (2) and a membrane filtration device (4). Before membrane filtration device (4), a liquefaction stage (3) is provided in which the raw material is liquefied enzymatically or physically only to the extent that a considerable portion of the mash can be run through membrane filtration device (4). The main breakdown of the cells occurs in the retentate of membrane filtration device (4) by a downstream device (5) for chemical or physical cell breakdown.Type: GrantFiled: July 12, 1988Date of Patent: March 17, 1992Assignee: Bucher-Guyer AG MaschinenfabrikInventor: Walter Gresch
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High browning liquid smoke composition and method of making a high browning liquid smoke composition
Patent number: 5039537Abstract: This invention relates to a high browning liquid smoke composition made from the condensable liquids of pyrolyzed wood or cellulose. The high browning liquid smoke composition has the capability to flavor and to impart characteristic smoke color to a foodstuff and has a brix less than about 50, a browning index greater than about 30, and a transmittance value of greater than about 50% at 590 nm. A method of making the high browning liquid smoke composition and the use of the composition with a food product is also disclosed.Type: GrantFiled: October 4, 1989Date of Patent: August 13, 1991Assignee: Red Arrow Products Co. Inc.Inventor: Gary L. Underwood -
Patent number: 4988525Abstract: For selective removal of volatile substances from liquids, the initial liquid is fed to a crosscurrent diaphragm separation device (2), in which the permeate consisting of water and volatile substances is separated by increased transdiaphragm pressure and concentration difference. Then, the permeate is fed into a further liquid-volatile separation device (8), in which the alcohol is distilled out. The permeate now only consisting of water, salts, acids and extracts is then fed back into the crosscurrent diaphragm separation device (2), where it flows through the permeate side in countercurrent to the flow of the retenate. Excess permeate can be introduced into the dealcoholized initial liquid. By the process according to the invention the economic efficiency of the unit and the quality of the end product are significantly improved.Type: GrantFiled: April 26, 1989Date of Patent: January 29, 1991Assignee: Bucher-Guyer AG MaschinenfabrikInventor: Walter Gresch
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Patent number: 4963381Abstract: A method to dealcoholize partially or totally wine and/or cider and apparatus to implement this method. The invention aims to permit a partial or total dealcoholization of wine and/or of cider while preserving the bouquet and the aroma of the treated product.The apparatus used comprises a vat containing the liquid to be treated, a module of reverse osmosis, and a closed circuit between these two elements to cause the liquid that is to be treated to circulate through the module and return to the tank. Mounted in this circuit are a high pressure pump and means to control and regulate the pressure, the temperature and the flow to enable the dealcoholization operation to be effected. Means are provided to inject demineralized, dechlorinated water to make up for the loss of permeate. An ingredient container is provided to mix ingredients tending to give the original bouquet and aroma back to the treated liquid. The invention is applicable to all liquids containing alcohol, particularly wine.Type: GrantFiled: September 28, 1987Date of Patent: October 16, 1990Assignee: Federation des Cooperatives MigrosInventors: Jean-Marc Girard, Philippe Cuenat
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Patent number: 4962275Abstract: A method and apparatus for the separation of a desired product from a supritical fluid extraction solution employ a restrictor nozzle, a coarse-pore sintered-glass enclosure member and a collecting means for collecting an oil suspension of the desired product. The supercritical fluid extraction solution is decompressed by passing through the restrictor nozzle. The resulting decompressed fluid stream is directed at the enclosure member which is saturated with an oil in which the desired product is soluble. Solutes including the desired product are dissolved in the oil, and the oil is collected. The method and apparatus are particularly suitable for use in separating .beta.-carotene from a carbon dioxide solvent.Type: GrantFiled: February 21, 1990Date of Patent: October 9, 1990Assignee: United States of America as represented by the Secretary of CommerceInventor: Thomas J. Bruno
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Patent number: 4959232Abstract: The present invention relates to high browning, reduced phenol and basic constituent liquid smoke compositions and a process to make these compositions. These compositions are useful for coloring and flavoring edible foodstuffs.Type: GrantFiled: April 26, 1989Date of Patent: September 25, 1990Assignee: Red Arrow Products Company, Inc.Inventor: Gary Underwood
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Patent number: 4867991Abstract: Lager-cellar or fermentation-cellar yeast is mixed with an extraction liquid prior to centrifugal processing, increasing the percentage of recovered beer. To keep the contact time brief the extraction liuquid is not mixed with the yeast until just upstream of the intake into the centrifuge. The total requisite volume of extraction liquid is made available in a recirculation tank and circulated through the centrifuge until all the yeast has been processed. The extraction liquid is maintained at a temperature no higher than +2.degree. C. The low temperature and brief contact time prevent the transition of yeast-metabolism products into the extraction liquid.Type: GrantFiled: September 9, 1987Date of Patent: September 19, 1989Assignee: Westfalia Separator AGInventors: Wilhelmus J. P. M. Swinkels, Karl Wackerbauer, Udo Stein
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Patent number: 4840812Abstract: A method of adjusting the quality of liquors such as wine, whiskey, brandy, sake and beer. Flavors and bouquets of such liquors are easily adjusted without using any additive or other substances. Part of odor-emitting substances and water contained in a liquor is absorbed and removed by means of the osmotic action of a highly osmotic substance that is brought into contact with the liquor through semi-permeable membranes.Type: GrantFiled: October 19, 1987Date of Patent: June 20, 1989Assignee: Live International Co., Ltd.Inventor: Yasunori Tominaga
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Patent number: 4820420Abstract: The present invention concerns a process for secondary purification and stabilization of liquids containing polyphenols and/or proteins. The liquid to be treated is first subjected to a centrifuge, or similar apparatus, which performs the primary purification of the liquid. The treated liquid is then mixed with stabilizing means that adsorb the polyphenols and proteins and filter means that retain the fine turbidities contained within the liquid. The liquid mixture is then transferred to an alluvial filter apparatus in laminar flow wherein the filter means and stabilization means along with the adsorbed polyphenols and proteins form a filter cake. The purified liquid is then transported to subsequent treatment while the filter cake is subsequently treated with a solution which dissolves the polyphenols and protein thereby regenerating the stabilization means and the filter means.Type: GrantFiled: November 19, 1986Date of Patent: April 11, 1989Assignee: Westfalia Separator AGInventors: Norbert Hums, Helmut Schafft
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Patent number: 4816275Abstract: Green coffee is decaffeinated in a continuous economical process without organic solvent. Caffeine is extracted from a solution of green coffee solubles with supercritical carbon dioxide in a novel extractor under specified conditions.Type: GrantFiled: December 7, 1987Date of Patent: March 28, 1989Assignee: Chock Full O'Nuts Corp.Inventor: Ismar M. Reich
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Patent number: 4806366Abstract: The invention concerns a product for adjusting the degree of alcohol of wines or alcoholic beverages. According to the invention, this process consists in resorting to two coupled reverse osmosis systems each comprising a tank for supplying the product to be processed upstream from a reverse osmosis cell, in equipping the two reverse osmosis cells P and I with membranes with a distinctly different permeability to ethanol, in withdrawing the permeate originating from said cell P, in sending it into said supply reservoir upstream from said cell I, in withdrawing the permeate originating from said cell I and in sending it into the supply tank upstream from cell P, whilst recovering the corresponding concentrates X and Y.Type: GrantFiled: June 20, 1986Date of Patent: February 21, 1989Assignee: Institut National de Recherche Chemique AppliqueeInventors: Richard Dick, Guy Moulin, Pierre Galzy
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Patent number: 4684531Abstract: The present invention relates to a process for the preparation and heat treatment of food products.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid.Type: GrantFiled: July 19, 1985Date of Patent: August 4, 1987Inventor: Roland Torterotot
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Patent number: 4666721Abstract: Acids can be removed from fruit juices by treating the juice with a filter apparatus comprising a pre-coat cake containing a functionally effective amount of weak base resin particulates. The sizes of the particulates are such that substantially all of said particulates range from about -50 to about -100 mesh. The weak base resin is most desirably one wherein the amount of strong base functionalities are less than about 5 percent, based on the total number of strong and weak base functionalities. Juices treated using the pre-coat cake taste sweet and the essential character thereof is not altered.Type: GrantFiled: June 21, 1985Date of Patent: May 19, 1987Assignee: The Dow Chemical CompanyInventors: Seth I. Norman, Kathleen F. O'Brien
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Patent number: 4612196Abstract: A traditional flavored fermented alcoholic beverage of low alcohol content is prepared by reverse osmosis with a thin layer composite membrane which has a support layer of polysulfone, a barrier layer of polymer prepared from a polyamine and a polyacyl, and a fiber backing. The membrane has a molecular weight cut-off of less than about 100 for organics and rejects the volatile components which contribute to flavor and aroma and permits about 25 to about 30% alcohol in the beverage to pass.Type: GrantFiled: August 23, 1984Date of Patent: September 16, 1986Assignee: Miller Brewing CompanyInventors: Henry Goldstein, Charles L. Cronan, Etzer Chicoye
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Patent number: 4610887Abstract: The present invention relates to a process for treating fermented juices by reversed osmosis in particular for increasing concentration thereof in organic substances. The fermented product is treated under a pressure of from 30 to 120 bars and a strong turbulency by passing it through at least one semi-permeable membrane having a high retention rate with respect to organic substances of molecular weights lower than 200.Type: GrantFiled: October 16, 1984Date of Patent: September 9, 1986Assignee: Institut National de Recherche Chimique AppliqueeInventors: Pierre Galzy, Guy Moulin, Richard Dick, Gerard Mavel
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Patent number: 4568549Abstract: A wine-making process which comprises feeding the pressed grape at an increasing, pulsating pressure of between 7 and 13 bars to a chamber containing soft permeable walls, and then subjecting the product to an increasing, pulsating pressure between 13 and 18 bars for a time of between 12 and 16 minutes. The plant comprises a normal grape pressing-stalk stripping machine and a membrane filter press.Type: GrantFiled: October 20, 1983Date of Patent: February 4, 1986Assignee: Diemme S.p.A.Inventor: Primo Melandri
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Patent number: 4560565Abstract: A method of stabilizing must and still and sparkling wines with respect to crystalline precipitation. Seed crystals of potassium hydrogentartrate are added to the products during processing to accelerate crystal growth. Since any calcium ions in the wine affect the crystallization of potassium hydrogentartrate, dipotassium DL-tartrate is also added to precipitate the calcium ions. The wine is cooled in a cooler and the colloids filtered out in a filter before the seed crystals are added and is finally stored at a low temperature in a tank. The precipitated crystals are removed in a hydrocyclone and 80% of them added along with dipotassium DL-tartrate to fresh wine that is to be stabilized. The added crystals are finely milled in colloid mills if necessary. The wine from the hydrocyclone is highly clarified in a centrifugal separator to eliminate any crystals not removed in the hydrocyclone.Type: GrantFiled: November 22, 1983Date of Patent: December 24, 1985Assignee: Westfalia Separator AGInventors: Karl Wucherpfennig, Ernst W. Bott, Peter Schottler
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Patent number: 4532140Abstract: An alcoholic liquid obtained by fermenting a must or a wort is initially subjected to ultrafiltration or to reverse osmosis to obtain a permeate which contains a higher proportion of water and alcohol than the starting liquid and a concentrate which contains a higher proportion of the substances that flavor the starting liquid. The permeate is then subjected to reverse osmosis using a membrane which is substantially impermeable to alcohol, while still being permeable to water. The concentrate from the second step is added to the concentrate from the first step to produce a liquid which has a higher concentration of alcohol than the starting liquid. The resulting liquid may be useable at said higher concentration as a beverage, or it may be used for transport and/or for storage, with water being added to thereto to restore the beverage substantially to its starting condition before being drunk.Type: GrantFiled: March 21, 1983Date of Patent: July 30, 1985Assignee: Union de BrasseriesInventor: Jean-Pierre Bonnome
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Patent number: 4505941Abstract: Lauter tuns are used for the filtration of wort during brewing. In use the wort runs off through a filter bed and has to be collected. Hitherto the bottom of such tuns have been flat having a number of holes through which the wort runs. If the bottom is ostensibly flat, problems can arise in that puddles accumulate in any undulations leading to possible spoilation of the wort. The bottom of a tun in accordance with the invention is formed with a series of straight parallel valleys extending across the tun and having spaced wort collection points for connection to straight wort mains or manifolds located beneath the tun.Type: GrantFiled: May 6, 1981Date of Patent: March 19, 1985Assignee: Robert Morton DG LimitedInventor: David W. Raines
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Patent number: 4491600Abstract: This invention relates to a process for concentrating aqueous solutions having temperature-sensitive components. More particularly, this invention relates to an improved process for concentrating aqueous solutions having temperature-sensitive components which comprises the steps of:(a) subjecting the aqueous solution to an ultrafiltration procedure to provide a permeate solution and a residual solution; and(b) subjecting the permeate solution from step (a) to freezing and removing ice crystals formed thereby.Type: GrantFiled: December 3, 1980Date of Patent: January 1, 1985Assignee: Henkel Kommanditgesellschaft auf AktienInventors: Gerd Gobel, Norbert Behr, Henk van der Mei, Franz-Josef Carduck, Othmar von Ettingshausen
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Patent number: 4490399Abstract: A process for removing tannins from wine is characterized by:(a) immobilizing gelatin to form a composite;(b) contacting a wine containing tannins with the immobilized gelatin composite; and(c) separating the wine from the composite.Type: GrantFiled: April 15, 1983Date of Patent: December 25, 1984Assignee: Corning Glass WorksInventor: Howard H. Weetall
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Patent number: 4468407Abstract: A process for the manufacture of alcoholic beverages of low alcohol content is disclosed, wherein a standard alcoholic beverage is chilled to form crystals, which are then consolidated into a substantially solid mass. The mass is then recovered, thawed, and optionally blended with either the unfrozen portion of the starting beverage or with a further quantity of the standard beverage itself to produce a low alcohol counterpart which retains substantially all of the flavor and taste of the standard beverage.Type: GrantFiled: August 5, 1982Date of Patent: August 28, 1984Assignee: E. & J. Gallo WineryInventor: Peter J. Vella
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Patent number: 4461778Abstract: Food liquids such as wines are deacidified by removing malic acid without substantially affecting the tartaric acid content of the liquids. Deacidification is carried out by adding to the liquid calcium carbonate, potassium bicarbonate, calcium tartrate and a calcium double salt of tartaric and malic acids to cause precipitation of crystals of tartromalate from the liquid. The amount of calcium carbonate is sufficient to increase the pH of the food liquid to 4.5. The amount of calcium tartrate is sufficient to eliminate the portion of malic acid beyond the tartaric acid stoichiometrically equivalent content.Type: GrantFiled: March 10, 1982Date of Patent: July 24, 1984Assignee: SOFRALAB, Societe Francaise des Laboratoires d'OenologieInventor: Christiane S. E. L. Vialatte nee Geolier