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| Number | Title | Issue Date |
| 7470443 | Method of making aromatization particles containing coffee aroma constituents The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its d... | 12/30/2008 |
| 7128976 | Composition for film formation, method of film formation, and silica-based film A composition for film formation which comprises: (A) a product of hydrolysis and condensation obtained by hydrolyzing and condensing at least one silane compound selected from the group consisting of compounds represented by the f... | 10/31/2006 |
| 7060313 | Citrus peel processing system and method A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel. ... | 06/13/2006 |
| 7022367 | Oolong tea beverage and process of producing the same The oolong tea beverage is produced by a cold water treatment step of bringing raw material oolong tea leaves into contact with water adjusted at pH about 4 to 6 and 25° C. or lower, eluting and removing about 11 to 26% caffeine from the raw material oolong tea lea... | 04/04/2006 |
| 6979472 | Soluble coffee brew color intensification A method is provided for producing a soluble coffee extract which, when reconstituted, produces an intensified in-cup brew color without altering the flavor of the cup of coffee. The method includes heating a coffee extract at a temperature and for a time selected t... | 12/27/2005 |
| 6756069 | System and method for dispensing a liquid beverage concentrate The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through... | 06/29/2004 |
| 6753028 | Method for removing essential oil from industrially-produced non-concentrated orange juice A method for removing essential oil from industrially-produced non-concentrated orange juice wherein raw orange juice is submitted to a heat exchanger for heating, then directed to a vacuum chamber where vapors from the essential oil and other substances of the oran... | 06/22/2004 |
| 6506430 | Oak aged alcoholic beverage extract and accelerated whisky maturation method An extract of an oak aged alcoholic product is produced by a process using a food grade solvent or a process which does not use a food grade solvent. The process using a good grade solvent includes adding a food grade solvent, such as ethyl acetate, to th... | 01/14/2003 |
| 6344226 | Process for producing an extract of an accelerated oak aged alcoholic concentrate An extract of an oak aged alcoholic product is produced by adding a food grade solvent, such as ethyl acetate, to the oak aged alcoholic product and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a ... | 02/05/2002 |
| 6319537 | Stable coffee concentrate system A beverage system that contains a coffee base concentrate and coffee aroma for providing a coffee beverage. The coffee base concentrate has a soluble coffee solids concentration of at least 10% by weight and is free of coffee aroma. The coffee base concen... | 11/20/2001 |
| 6287618 | Method of production of citrus concentrated aroma and method of preparation of flavorous composition or drink using the resulting flavorous component The invention provides a method of the preparation of a citrus concentrated aroma component which has flavorous strength sufficient to be used as a flavor and fragrance's raw material, imparts a fresh feeling, fruit juice feeling and natural feeling to dr... | 09/11/2001 |
| 6149957 | Aroma recovery process A process for the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current... | 11/21/2000 |
| 6132788 | Oak aged alcoholic beverage extract An extract of a mature oak aged alcoholic beverage is produced by adding a food grade solvent, such as ethyl acetate, to the alcoholic beverage and mixing the two liquids. The resulting mixture is allowed to separate into two layers, a first layer and a s... | 10/17/2000 |
| 6117469 | Flavoring food compositions An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride oil in which the olive oil flavor substance is absorbed. ... | 09/12/2000 |
| 5955132 | Method for adding flavor materials to beverages A method of adding flavor essences, aromas, and concentrates to beverages. These essences aromas, and concentrates, or any other flavors or flavor mixtures are added to the beverage after it has been filled to volume in a container and just prior to the f... | 09/21/1999 |
| 5736182 | Aroma concentration process A process for the production of a concentrated aroma solution from an aqueous solution containing water-soluble aroma components; for example coffee, tea or fruit aroma components. Soluble solids are added to the aqueous solution to provide a fortified so... | 04/07/1998 |
| 5385647 | Process for the reduction of the alcohol content of alcoholic beverages A process for reducing the alcohol content of alcohol-containing beverages, in particular of beer or wine, wherein the alcohol is partially or completely removed by way of pervaporation.... | 01/31/1995 |
| 5372831 | Treatment of coffee oil Coffee oil is treated by filtering it so that upon contact with a frost charged with coffee aromas to transfer coffee aromas from the frost to the oil, the aqueous and oil phases obtained are decantable. Filtering is effected by passing a coffee oil at a ... | 12/13/1994 |
| 5342638 | Process for transferring coffee aromas to an oil Coffee aromas are transferred to an oil by introducing a condensation product of a frost of carbon dioxide charged with coffee aromas and water into a heat-regulated enclosure having a lower portion for containing an oil bath and an upper portion for cont... | 08/30/1994 |
| 5308638 | Process for producing a malt beverage having improved carbonation-retaining properties and product produced therefrom The carbonation-retaining properties of a malt beverage are improved by adding a mint factor to the beverage prior to packaging.... | 05/03/1994 |
| 5308631 | Process of making alcohol-free beer and beer aroma concentrates The process comprises bringing into contact a naturally alcoholic beer with a hydrophobic zeolite, separating the aqueous eluent phase from the adsorbent, thermally desorbing the adsorbed products, recovering the desorbed phase and separating it by distil... | 05/03/1994 |
| 5242700 | Treatment of extracts obtained by split extraction of coffee Roast and ground coffee is extracted by a split extraction process to obtain an extract from an atmospheric stage and an extract from a pressure stage. The extract produced by the atmospheric stage is evaporatively concentrated to a dry matter content of ... | 09/07/1993 |
| 5229153 | Process for flavoring a soluble coffee powder Aromas, carbon dioxide and water obtained from roasted coffee are condensed into a frost. An oil is mixed with the frost and subjected to sublimate the carbon dioxide from the oil and frost mixture, and then the mixture is melted to obtain an oil phase an... | 07/20/1993 |
| 5225223 | Process for the preparation of soluble coffee The invention relates to a process for preparing soluble coffee with an infusion quality similar to that of roast bean coffee, with which instant-typical off-flavour characters are no longer detectable, with which ground roast coffee of a particle size of... | 07/06/1993 |
| 5198258 | System for avoiding loss of flavor components from juices in connection with concentration processes 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 ... | 03/30/1993 |
| 5145704 | Method of preparing an emulsion spread using a wet gelatine retentate A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.... | 09/08/1992 |
| 5073398 | Natural flavored vegetable oil A method for treating vegetable oil to provide the natural flavor of peanut oil, olive oil an sesame oil is provided. In the method, a natural flavored oil is heated to a temperature of at least about 150° F. An inert gas is conducted through the oil whi... | 12/17/1991 |
| 5043177 | Aromatics recovery and transfer A liquid absorbent is contacted with and atomized by an aromatics-laden gas resulting in transfer of the aromatics from the gas to the absorbent. The gas and aromatics-laden absorbent are then separated, and the aromatics-laden absorbent is collected. The... | 08/27/1991 |
| 5004621 | Method of processing a food product having a liquid content A method and a relevant facility for the treatment of an alimentary product with a liquid content calls for a step in which this whole alimentary product is disintegrated and in which the disintegrated alimentary product is for the first time at such a te... | 04/02/1991 |
| 4978547 | Process for producing low-alcohol wine A process for producing low alcoholic wine includes the following steps: evaporating alcohol-containing wine in a vacuum evaporator so that a first mixture comprising water, alcohol and flavoring substance is separated from a second mixture having a low-a... | 12/18/1990 |
| 4973485 | Orange stripper essence and stripper oil having high ratios of more desirable to less desirable flavor compounds Aqueous orange stripper essences and orange stripper oils are disclosed which have high ratios of more desirable to less desirable orange flavor compounds. For the stripper essences, this ratio is from about 10:1 to about 300:1 and is based on the combine... | 11/27/1990 |
| 4971811 | Process for making concentrated fruit juice This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the pectin levels in cloudy juices. The process involves removing the aroma/flavor volatiles from juice... | 11/20/1990 |
| 4971813 | Process for making concentrated low calorie fruit juice This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process involves removing the aroma/flavor volatiles from juice by f... | 11/20/1990 |
| 4952751 | Treatment of evaporator condensates by pervaporation A pervaporation process for separating organic contaminants from evaporator condensate streams is disclosed. The process employs a permselective membrane that is selectively permeable to an organic component of the condensate. The process involves contact... | 08/28/1990 |
| 4933198 | Production of low-ethanol beverage by membrane extraction Low-ethanol wines, beer, distilled spirits, and other alcoholic beverages are produced by treating ordinary alcoholic beverages with novel membrane extraction methods. Semipermeable membranes and gas-phase extraction fluids are employed to selectively ext... | 06/12/1990 |
| 4908219 | Process for fermentation In the fermentation process, the vapors emitted from the fermentation vat, resulting from fermentation and entrained by the CO2, are subjected to condensation. This condensation is effectuated fractionally in at least two successive stages (5, ... | 03/13/1990 |
| 4902518 | Low alcohol wine A method for the production of low alcohol wine comprising separating a fruit juice into a high sugar fraction and a low sugar fraction, stripping volatile components, such as high-boiling point esters, from the fruit juice or from the high sugar fraction... | 02/20/1990 |
| 4900575 | Aroma recovery from the thermal hydrolysis of spent grounds The present invention relates to a process to recover beneficial coffee volatiles such as diacetyl and acetaldehyde from an aroma stream generated by the thermal hydrolysis of spent grounds. The aroma stream is passed over a bed of a non-polar microporous... | 02/13/1990 |
| 4867997 | Process for producing alcohol-reduced or alcohol-free beverages made by natural fermentation A process is described for preparing in particular alcohol-free wine in which by extraction with supercritical CO2 firstly a specific aroma fraction with limited ethanol content is separated from the starting wine. The residual wine is then sub... | 09/19/1989 |
| 4794010 | Process for the preparation of soluble coffee This invention is designed to obtain desirable flavor and aroma volatiles during processing of an aqueous coffee extract obtained from roasted and ground coffee. The overall process of preparing soluble coffee by spray drying a concentrated aqueous extrac... | 12/27/1988 |
