US3102816A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Beverage flavor and process for its production
Assignee: General Foods Corp
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Filing: 1962-10-05
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Granted: 1963-09-03
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Expires: 1982-10-05
Abstract
No abstract record available.
Inventors
- 👤 Green Julius
- 👤 Norman A Vanasse
- 👤 Richard G Garner
- 👤 Richard J Scarpellino
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 06:14
CPC Classifications
A; A23; A23G; A23G1/00; A23G1/30; A23G1/56; A23G3/00; A23G3/34; A23G3/346; A23L; A23L2/00; A23L2/52; A23L2/56; A23L27/00; A23L27/20; A23L27/24; A23G2200/00; A23G2200/02; A23G2200/14
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
154 words
A PROCESS FOR PRODUCING A BEVERAGE FLAVOR COMPRISING HEATING AHYDROUS REACTION MIXTURE OF A YEAST AND A SACCHARIDE CONTAINING AT LEAST 10% MOISTURE IN A PARTIALLY FILLED REACTION VESSEL TO ACHIEVE AN ELEVATED REACTION TEMPERATURE OF AT LEAST 350*F. AND CAUSE EVOLUTION OF GASEOUS CONSTITUENTS FROM SAID HYDROUS REACTION MIXTURE, ENCLOSING THE GASEOUS CONSTITUENTS DEVELOPED AND RELEASED IN THE HEAD SPACE FO THE REACTION VESSEL WHILE MAINTANING SAID HYDROUS REACTION CONDITION, THE HEAD SPACE PRESSURE OF GASEOUS CONSTITUENTS IN THE REACTION VESSEL BEING 75 TO 225 P.S.I.G. OVER THE NORMAL PRESSURE FOR SATURATED STEAM AT THE REACTION TEMPERATURE, THE REACTION BEING THEREBY ELEVATED TO A TEMPERATURE WHEREAT DESIRED FLAVORS ARE PRODUCED AT A RATE FASTER THAN UNDESIRABLE INTERFERING FLAVORS, HOLDING SAID CONDITIONS FOR A PERIOD SUFFICIENT TO DEVELOP FLAVOR, AND UPON DEVELOPMENT OF SAID FLAVOR RAPIDLY REDUCONG THE TEMPERATURE OF THE REACTION LIQUOR IN SAID VESSEL TO BELOW 250*F. WHEREAT FLAVOR DEVELOPMENT IS ARRESTED.
Claim 2
Dependent Claim
154 words
A PROCESS FOR PRODUCING A BEVERAGE FLAVOR COMPRISING HEATING AHYDROUS REACTION MIXTURE OF A YEAST AND A SACCHARIDE CONTAINING AT LEAST 10% MOISTURE IN A PARTIALLY FILLED REACTION VESSEL TO ACHIEVE AN ELEVATED REACTION TEMPERATURE OF AT LEAST 350*F. AND CAUSE EVOLUTION OF GASEOUS CONSTITUENTS FROM SAID HYDROUS REACTION MIXTURE, ENCLOSING THE GASEOUS CONSTITUENTS DEVELOPED AND RELEASED IN THE HEAD SPACE FO THE REACTION VESSEL WHILE MAINTANING SAID HYDROUS REACTION CONDITION, THE HEAD SPACE PRESSURE OF GASEOUS CONSTITUENTS IN THE REACTION VESSEL BEING 75 TO 225 P.S.I.G. OVER THE NORMAL PRESSURE FOR SATURATED STEAM AT THE REACTION TEMPERATURE, THE REACTION BEING THEREBY ELEVATED TO A TEMPERATURE WHEREAT DESIRED FLAVORS ARE PRODUCED AT A RATE FASTER THAN UNDESIRABLE INTERFERING FLAVORS, HOLDING SAID CONDITIONS FOR A PERIOD SUFFICIENT TO DEVELOP FLAVOR, AND UPON DEVELOPMENT OF SAID FLAVOR RAPIDLY REDUCONG THE TEMPERATURE OF THE REACTION LIQUOR IN SAID VESSEL TO BELOW 250*F. WHEREAT FLAVOR DEVELOPMENT IS ARRESTED.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1966-09-02 | 1967-03-04 | 1967-09-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1970-09-02 | 1971-03-04 | 1971-09-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1974-09-02 | 1975-03-04 | 1975-09-03 | $7700.00 | Window Closed / Lapsed |