Richard T Liu

US Patent:

50472526, Sep 10, 1991

Filed:

Apr 17, 1989

Appl. No.:

7/339447

Inventors:

Richard T. Liu - Worthington OH
Alva D. Oren - Hilliard OH
Dean F. Rushmore - Marysville OH
Donald L. Wetherilt - Powell OH

Assignee:

Nestec S.A. - Vevey

International Classification:

B65B 2904

US Classification:

426 79

Abstract:

A beverage infusion device for preparing an individual cup of an infusible beverage such as coffee and tea. The device includes one or more porous pouches containing infusible material permanently or removably secured to a rotatable, hand held shaft, with the pouches extending radially outwardly from the shaft and dimensioned to fit within a conventional beverage cup or mug. In use, the device is inserted in a cup of hot water and the shaft is rotated between the thumb and finger of the user in alternating clockwise and counter-clockwise directions. Upon rotation of the shaft and the pouches secured to the shaft, a centrifugal flow pattern is created in water which enhances the efficiency of extraction of the infusible material. When the pouches are permanently secured to the shaft, the entire device is discarded after use. When the pouches are removably secured to the shaft, the pouches are separated from the shaft after use and discarded, with the shaft portion of the device being reusable.

US Patent:

59724099, Oct 26, 1999

Filed:

Aug 6, 1997

Appl. No.:

8/875836

Inventors:

Richard Tien-Szu Liu - Worthington OH
Karl Loehmar - Korntal, DE

Assignee:

Nestec S.A. - Vevey

International Classification:

A23F 500
A23B 403

US Classification:

426595

Abstract:

A soluble coffee is prepared from ground green coffee which is extracted with water, the green extract obtained is dried and green powder obtained by drying is passed into and through a twin-screw extruder, and while the powder is passed through the extruder, the powder is heated in the extruder at a temperature of from 130. degree. C. to 240. degree. C. for up to 5 minutes to obtain a heat-caramelized extrudate product from the extruder, and that product is cooled and thereafter dried and ground to provide a powder-form product. Additionally, obtaining green extracts from low temperature and high temperature split extraction enables separate processing of low and high temperature extracted extracts, and low temperature extracted extracts may be heated in an extruder at a temperature of from 180. degree. C. to 240. degree. C. and high temperature extracted extracts may be heated in an extruder at a temperature of from 130. degree. C. to 180. degree. C. which enables obtaining a balanced product.

US Patent:

46345981, Jan 6, 1987

Filed:

Aug 26, 1985

Appl. No.:

6/769852

Inventors:

Richard T. Liu - Worthington OH
Winston R. Nickerson - Marysville OH
Charles H. Anderson - Marysville OH

Assignee:

Nestec S. A. - Vevey

International Classification:

A23L 1221
A23F 340
A23F 546

US Classification:

426650

Abstract:

Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

US Patent:

43791727, Apr 5, 1983

Filed:

Apr 14, 1981

Appl. No.:

6/249701

Inventors:

Richard T. Liu - Worthington OH

Assignee:

Societe D'Assistance Technique pour Produits Nestle S.A. - Lausanne

International Classification:

A23F 548
A23F 550

US Classification:

426386

Abstract:

A process for collecting volatile aromatics which are entrained with gases evolved during the wetting and extraction of fresh roasted and ground coffee beans and contained in part within the extract itself, and thereafter combining the collected volatile aromatics with processed coffee extract and/or soluble coffee to produce an instant coffee product having improved flavor and aroma is disclosed. The instant coffee product obtained by this process is also disclosed.

US Patent:

57361827, Apr 7, 1998

Filed:

Dec 12, 1996

Appl. No.:

8/766200

Inventors:

Joseph Victor Jimenez - Dublin OH
Richard Tien-Szu Liu - Worthington OH

Assignee:

Nestec S.A. - Vevey

International Classification:

A23C 106
A23F 500
A23L 200
B01D 904

US Classification:

426384

Abstract:

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 solution. Then the fortified solution is chilled to provide ice and a concentrated aqueous liquid. The concentrated aqueous liquid has a concentration of soluble solids above about 9% by weight and contains water-soluble aroma components. At least a portion of the concentrated aqueous liquid is collected as the concentrated aroma solution. Little or no aroma components and soluble solids are lost in the ice and little or no deterioration of the aroma components occurs.

US Patent:

55805930, Dec 3, 1996

Filed:

Feb 1, 1995

Appl. No.:

8/384314

Inventors:

Richard T. Liu - Worthington OH
Dean F. Rushmore - Marysville OH

Assignee:

Nestec S.A. - Vevey

International Classification:

A23L 238
A23L 346

US Classification:

426 96

Abstract:

A process for encapsulating an aroma or flavour for a beverage. An oil-in-water emulsion is formed from a vegetable oil, an aqueous medium, and a water-soluble, carbohydrate-based, film forming agent. A sufficient amount of the film forming agent is added so that the aqueous phase of the emulsion contains at least 50% by weight of the soluble carbohydrate solids. The oil-in-water emulsion is sprayed onto a soluble beverage powder whereupon the aqueous layer of each droplet rapidly desiccates to form the capsules; the moisture content of soluble beverage powder after spraying being less than 5% by weight. In use, the soluble beverage powder is dissolved in hot water to release the aroma or flavour.

US Patent:

45768269, Mar 18, 1986

Filed:

Dec 21, 1981

Appl. No.:

6/333172

Inventors:

Richard T. Liu - Worthington OH
Winston R. Nickerson - Marysville OH
Charles H. Anderson - Marysville OH

Assignee:

Nestec S. A. - Vevey

International Classification:

A23L 1221

US Classification:

426289

Abstract:

Processes for the production of flavorant capsules containing aromatic and/or flavor principles of food materials are disclosed. The flavorant capsules produced by these processes are also disclosed.

US Patent:

40312518, Jun 21, 1977

Filed:

Jan 8, 1975

Appl. No.:

5/539535

Inventors:

Geoffrey Margolis - Marysville OH
Dean Frederick Rushmore - Delaware OH
Richard Tien-Szu Liu - Worthington OH

Assignee:

Societe d'Assistance Technique pour Produits Nestle S.A. - Lausanne

International Classification:

A23F 110

US Classification:

426387

Abstract:

A process is disclosed wherein the decaffeination of aqueous extracts of vegetable material with non-ionic, hydrophobic resin may be performed in a continuous manner. In accordance therewith, extract is contacted with resin to effect decaffeination, exhausted resin containing adherent caffeine and non-caffeine water solubles is bleached with water to remove the caffeine, the caffeine-free resin is then washed with a solution comprising water and an organic solvent to elute non-caffeine water solubles and then the resin is rinsed with water to permit its reuse in the further decaffeination of vegetable material extracts.