Did You Know...
...that one person who claimed to be the inventor of the television is Russian emigre Vladimir Zworykin? In 1929 David Sarnoff, founder of RCA, asked Zworykin what it would take to develop TV for commercial use. He said: a year and a half and $100,000. In reality, it took 20 years and $50 million! Before his death in 1982 at the age of 92, Zworykin said of his invention: "The technique is wonderful. It is beyond my expectations. But the programs! I would never let my children even come close to this thing."
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| Number | Title | Issue Date |
| 8088428 | Packaged coffee drink To provide a packaged coffee beverage, which contains chlorogenic acids at high concentration, has good flavor and taste, and is suppressed in the occurrence of sediment during long-term storage. A packaged coffee beverage subjected to heat sterilization treatment, ... | 01/03/2012 |
| 7976887 | Method of extracting volatile component from tasty material, the volatile component and foods and drinks containing the volatile component Volatile components are obtained by steam extraction of tasty materials. Coffee beans following roasting or tea leaves following tea manufacturing are used as tasty materials. Steam extraction includes of processing in which steam is contacted with a tasty material ... | 07/12/2011 |
| 7833561 | Liquid coffee concentrates Improved liquid coffee concentrates that have furfuryl acetate to 4-ethyl guaiacol ratio values that approach the furfuryl acetate to 4-ethyl guaiacol ratio values of fresh brewed coffees brewed with the same coffees used to produce said coffee concentrates are show... | 11/16/2010 |
| 7794772 | Concentrated coffee extract and process for producing the same The present invention has an object of providing a concentrated coffee extract which is rich in aroma component released when the roasted coffee beans are ground and has an amount of coffee oil controllable in accordance with the use and purpose, and a process for i... | 09/14/2010 |
| 7794771 | Freeze-dried coffee tablets and method of making same The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee table... | 09/14/2010 |
| 7771770 | Packaged coffee drink A packaged coffee drink containing chlorogenic acid in high concentration and having excellent flavor and suppressed precipitation when stored for a prolonged time is provided. The heat-sterilized packaged coffee drink contains (A) monocaffeoylquinic acid, (B) ferul... | 08/10/2010 |
| 7767246 | Method for preparing a coffee extract The invention relates to a method for preparing a coffee concentrate, wherein the coffee is subjected to two extractions, while the second extraction is carried out at a higher temperature than the first extraction. The method is suitable for preparing liquid as wel... | 08/03/2010 |
| 7763300 | Method of making flavored coffee compositions The present invention relates to non-segregating, non-agglomerated flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and... | 07/27/2010 |
| 7713568 | Method of making coffee compositions with stable flavor characteristics A method for altering a coffee source component profile of a coffee source to mimic a target coffee component profile of a target coffee, wherein the coffee source and the target coffee each comprise multiple taste contributing acids. ... | 05/11/2010 |
| 7713567 | Method of making coffee compositions with stable flavor characteristics A method for altering a coffee source component profile of an aged coffee source to mimic a target coffee component profile of a non-aged coffee source, wherein the aged coffee source and the non-aged coffee each comprise multiple taste contributing acids. ... | 05/11/2010 |
| 7713566 | Method for enhancing post-processing content of beneficial compounds in beverages A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in whi... | 05/11/2010 |
| 7713565 | Method of preparing a foaming soluble coffee powder A process for preparing an instant beverage is provided which includes heating a dried soluble coffee under sufficient pressure thereby forcing gas into internal voids of the dried coffee. The heated dried soluble coffee is cooled and depressurized to produce a drie... | 05/11/2010 |
| 7608290 | Method of making flavored coffee compositions The present invention relates to non-segregating, non-agglomerated flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and... | 10/27/2009 |
| 7597922 | System for dispensing a liquid beverage concentrate A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are shown herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentra... | 10/06/2009 |
| 7438941 | Methods utilizing delayed dilution, mixing, and filtration for providing customized beverages on demand System for making and delivering a customized beverage product to a consumer having a user interface, a customization director in communication with a customization data store and the user interface, wherein the customization director includes executable instruction... | 10/21/2008 |
| 7419692 | Methods and systems for forming concentrated consumable extracts Typical known methods for producing large quantities of concentrated extracts from solid raw materials such as ground, roasted coffee are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varie... | 09/02/2008 |
| 7364764 | Soluble roasted chicory having high inulin content The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range ... | 04/29/2008 |
| 7318942 | Heat sterilized milk-added coffee beverage and method of suppressing precipitates in same An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a... | 01/15/2008 |
| 7279190 | Control method for beverage making system A brewing control method for use with beverage brewing system (10) uses a controller (52) responsive to a comparison of preselected values of total brew water and total diluent water stored in a program memory (62) and to actual quantities measu... | 10/09/2007 |
| 7226631 | Method and apparatus for consumable powder reconstitution and frothing A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Fur... | 06/05/2007 |
| 7223426 | 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... | 05/29/2007 |
| 7182972 | Water-soluble bean-based extracts This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also INCLUDED is a method of preparing such a water-soluble bean-based extract. ... | 02/27/2007 |
| 7182970 | Beverage brewing system and method for brewing a beverage The invention is directed to a beverage brewing system and method for brewing a beverage. The brewing system is equipped to heat beverage extracts prior to mixing the beverage extract with solvent. The method results in a beverage, such as a tea-based beverage, that... | 02/27/2007 |
| 7122122 | Molecular imprinting of solute on cellulose/silica composite, and products and uses thereof A cellulose/silica composite useful as a filter material is highly selective towards a solute that has been molecularly imprinted upon an inorganic gel coating formed on the cellulose. The filter material provides dual filtering functionality, as both a selective mo... | 10/17/2006 |
| 7115291 | Fermented milk drinks and foods and process for producing the same Fermented milk drinks and foods containing fermented milk components obtained by fermentation with lactic acid bacteria together with a growth promoter for lactic acid bacteria selected from among ginger extract, tea extract, green onion extract, or oleic acid and d... | 10/03/2006 |
| 7115297 | Nutritionally fortified liquid composition with added value delivery systems/elements/additives A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, wi... | 10/03/2006 |
| 7090858 | Coated filter bag material for oral administration of medicament in liquid and methods of making same A coated filter bag for use in cold or hot drinks, in particular, a novel method for administration of pharmaceutical actives, supplemental nutrients, genetically derived materials, or other beneficial agents using a coated filter bag that includes at least one agen... | 08/15/2006 |
| 7056545 | Stabilization of aroma-providing components A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The aroma-providing component is associated with a stabilizing agent in an amount effe... | 06/06/2006 |
| 7056546 | Stabilizer-free stabilized coffee aroma A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a stabilizing agent in an amount effective to reduce or prevent the los... | 06/06/2006 |
| 7033623 | Mineral absorption enhancer Provided is a mineral absorption enhancing method comprising administering an effective amount of a green coffee bean extract. The present invention can relieve mineral deficiency by using a mineral absorption enhancer which is excellent in safety and has an ... | 04/25/2006 |
| 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 |
| 6977091 | Froth showering The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid layer. Droplets of a liquid are sprayed on the froth layer to increase th... | 12/20/2005 |
| 6964789 | Soluble powder for espresso type beverage The present invention relates to a soluble coffee beverage powder, which, upon the addition of water, forms a coffee beverage having a foamed upper surface such that substantially all of the foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm... | 11/15/2005 |
| 6861086 | Method of processing roasted coffee A method of processing roasted coffee to improve the retention of carbon dioxide and aromatics liberated from the roasted coffee. The method involves preparing one or more containers for receiving coffee. The containers are purged of contained air through flushing w... | 03/01/2005 |
| 6841185 | Flavored coffee compositions and methods of making the same The present invention relates to non-segregating flavored coffee compositions. In particular, the present invention relates to novel flavored coffee compositions that minimize or inhibit the segregation and separation of constituent components, and the corresponding... | 01/11/2005 |
| 6838110 | Instant dry mix composition for providing a beverage having a two-toned foam on its surface An instant dry mix composition produces a beverage having a two-toned foam on the surface upon reconstitution in a hot liquid. The composition includes a foaming creamer for producing a foam layer and a separately enclosed quick dissolving or dispersing flavor/color... | 01/04/2005 |
| 6830768 | Snack product A process of manufacturing a cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, and which has a fine, porous, crunchy, smooth and melt-in-the-mouth texture while being rich in protein and calcium | 12/14/2004 |
| 6814997 | Soluble powder for espresso type beverage The present invention relates to a soluble coffee beverage which closely assimilates the texture characteristics of an Italian espresso, namely a beverage with a fine crema, but which has a reduced bitterness compared with freshly brewed espresso but which neverthel... | 11/09/2004 |
| 6808731 | Coffee extract and process for providing customized varieties and strengths of fresh-brewed coffee on demand An improved process for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing process is useful for making relatively large quantities of fresh brewed coffee beverages (in par... | 10/26/2004 |
| 6799613 | Devices and method for preparing beverages, particularly café au lait A device and method for preparing café au lait by introducing milk into a drinking vessel to a level below its open top; and introducing hot coffee into the drinking vessel via a flow restrictor member formed with a plurality of holes of such size, number and distr... | 10/05/2004 |
