-
7/25/2019 Us 5415885
1/3
l l l l l l l l l l l l l l l l l I l l l l l l l l l l l l l l
l l l l l l l l l l I l l l l l l l l l l l l l l I I I I I I I I I
I I I I I I ]
. USO05415885A
Unlted
States Patent [ 1 9 1 [ 1 1 ] P a t e n t
N u m b e r :
5 , 4 1 5 , 8 8 5
Owades e t a 1 .
[ 4 5 ]
D a t e o f
P a t e n t : May 6 ,
1 9 9 5
[ 5 4 ] PRODUCT NDPROCESS OFM KINGA 3 , 1 1 3 , 0 2 9
1 2 / 1 9 6 3
Hernandez
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
. .
9 9 / 7 8
NUTRITIOUSM LT
CONTAINING
SOFT 4 , 6 6 6 , 7 1 8 5 / 1 9 8 7
Lowery
t a 1 . _ . 4 2 6 / 1 3
DRINK 4 , 7 3 7 , 3 6 8
4/1988
Batterman
e t
a 1 . 426/590
4 765 993
8/1988
wades
. . . . . . . . . . . . . . . ..
426/64
[ 7 5 ]
I n v e n t o r s : J o s e p h
L . O w a d e s , Sonoma;
4 , 9 5 7 , 7 6 7 9 / 1 9 9 0
De
K o r t e t
a 1 . 4 2 6 / 5 9 0
Kimberly D, LaBrie, San Francisco, 5 , 1 2 0 , 5 5 7
6 / 1 9 9 2 Owades
. . . . . . . . . . . . . . . . . . . . . . . . . .
. .
426/3303
2 2 t h
. o f : o a l l f n i g g a v l d H
G l e e s o n P r i m a r y
E x a m i n e r - H e 1 e n
P r a t t
gt A t t o r n e y , Agent, or
F i r mH a yes,
Soloway, H ennessey,
[ 7 3 ] A s s i g n e e : T h e S w e e t e n b e t t e r
Company G r o s s m a n
&
Hage
[ 2 1 ] A p p 1 .
N o . : 2 1 7 , 9 4 2
[ 5 7 ] A BSTRA CT
[ 2 2 ] F i l e d : Mar. 2 5 , 1994 weet
s o f t
d r i n k having
t h e
same B r i x a s a conven
[ 5 1 ] I n t 0 1 . 6 . . . . . . . . . . . . . . . . A 2 3 L 1
/ 1 8 5 -
A23L
/ 3 8 -
(m1 f t d r i n k but with enhanced um-11 i s p r o
A23L
/ 6 6
vided. The
be ve rage
c o m p r i se s a malt-extract contain
[ 5 2 ]
U . S . c 1 . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . 4 2 6 / 5 9 0 ; 4 2 6 / 1 6 ; 1 1 1
aqueous S o l u t i o n
t o
which i s
added
a q u a n t i t y of
4 2 6 / 2 9 ; 4 2 6 / 3 1 1 ; 4 2 6 / 6 4 8 ; 4 2 6 / 6 6 1 s we
e t s u g a r s . The m a l t e x t r a c t
a n d
s w e e t s u g a r s
[ 5 8 ]
F i e l d
o f
S e a r c h
. . . . . . . . . . . . . . . . .
. .
4 2 6 / 7 2 ,
7 3 ,
3 1 1 ,
6 4 8 ,
S y n e r g i s t i c a l l y
p r o d u c e s
a
b e v e r a g e
h a v i n g
i n c r e a s e d
4 2 6 / 6 6 1 , 1 6 ,
2 9 ,
590
a p p a r e n t
s w e e t n e s s
s u b s t a n t i a l l y
g r e a t e r t h a n t h e sweet
[ 5 6 ] R e f e r e n c e s
C i t e d n e s s c o n t r i b u t e d by t h e
s w e e t
s u g a r s a n d t h e m a l t
e x t r a c t
by
t h e m s e l v e s ,
a n d
h a v i n g e n h a n c e d n u t r i t i o n a l
U . S .
PATENTDOCUMENTS
v a l u e v
960,841 6 / 1 9 1 0 Defren
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 2
6 / 5 9 0
1 , 6 3 1 , 8 3 0
6/1927
Negley
e t
a 1 . . . . . . . . . . . . . . . . . . . . . .
. .
426/590 1 5 Claims, N0 D r a w i n g s
-
7/25/2019 Us 5415885
2/3
5 , 4 1 5 , 8 8 5
1
PRODUCTAND PROCESS OFMAKING A
NUTRITIOUS
MALT
CONTAINING
OFI DRINK
FIELD OFTHE
INVENTION
This
i n v e n t i o n
r e l a t e s
t o
new
s o f t d r i n k s and t o
method o f p r o d u c i n g
t h e
s a m e . More p a r t i c u l a r l y ,
t h e
i n v e n t i o n employs
a n a q u e o u s e x t r a c t o f
b a r l e y
m a l t
t o
r e p l a c e a p o r t i o n ,
e . g .
a b o u t h a l f , o f
t h e
s u g a r s o l i d s
i n
a s o f t
d r i n k , whereby t o
produce a
n u t r i t i o u s
s o f t
d r i n k
c h a r a c t e r i z e d by a s w e e t n e s s t r a d i t i o
n a l l y a s s o c i a t e d
w i t h c o n v e n t i o n a l
s o f t
d r i n k s , b u t c o n t a i n i n g s i g n i ?
c a n t l y l e s s
t h a n
t h e
a b o u t 912% s u g a r , i n v e r t s y r u p
a n d / o r h i g h f r u c t o s e c o r n
s y r u p s o
c a l l e d s w e e t
s u g
a r s ) , c u r r e n t l y t y p i c a l l y e m p l o y e d i
n s o f t
d r i n k s .
DESCRIPTION
OFTHE PRIORART
C u r r e n t l y ,
s o f t
d r i n k s a r e
made
by
a v o r i n g , a c i d i f y
i n g ,
a n d
o p t i o n a l l y
c a r b o n a t i n g
s o l u t i o n s
o f
s u g a r ,
i n
v e r t syrup and/
r
high
f r u c t o s e
corn syrup a t concen
t r a t i o n s
o f a b o u t 9
B r i x
t o a b o u t
1 2
B r i x o r s l i g h t l y
h i g h e r , most s u a l l y
a t
a b o u t 1 1 B r i x . These e v e r a g e s
t y p i c a l l y s u p p l y o n l y
c a l o r i e s , s o - c a l l e d n a k e d
c a l o
r i e s ,
s i n c e t h e y do o t p r o v i d e a n y o f t h e o t h e
r
f a c t o r s
which
a l l o w t h e i r
c a r b o h y d r a t e s t o
be
m e t a b o l i z e d .
These f a c t o r s must
come
rom
other
s o u r c e s .
B a r l e y
m a l t
i s
a h i g h l y
n u t r i t i o u s
s u b s t a n c e .
Aqueous
e x t r a c t s o f
b a r l e y m a l t , c a l l e d w o r t
now made p r i
m a r i l y t o be
f e r m e n t e d i n t o b e e r , c o n t a i n a l l
t h e e s s e n
t i a l
v i t a m i n s i n t h e B f a m i l y ( n i a c i n , r i b o
? a v i n , p a n t o
t h e n i c
a c i d , t h i a m i n ,
n i c o t i n i c
a c i d , V i t a m i n B6 ( p y r i
d o x i n e ) ,
b i o t i n , a n d
f o l i c
a c i d ) ;
p l u s a m i n o a c i d s a n d
p r o t e i n , m i n e r a l s ,
s u c h
a s
c a l c i u m ,
m a g n e s i u m ,
p o t a s
s i u m a n d z i n c ) , a n d s o l u b l e ? b e r ( g l u c
a n s ) . T h u s , b e v e r
a g e s
made s i n g
b a r l e y m a l t
a r e a t t r a c t i v e from n u t r i
t i o n s t a n d p o i n t .
A q ueous
x t r a c t s of a r l e y
m a l t ,
b e s i d e s
t h e i r
u s e a s a
s u b s t r a t e f o r y e a s t
i n
t h e p r o d u c t i o n o f
b e e r ,
h a v e b e e n
used
i n
some n o n - a l c o h o l i c b r e w s , and i n a
beverage
c a l l e d M a l t a .
However,
i n
t h e
p r o d u c t i o n o f
non
a l c o h o l i c b r e w s , t h e malt e x t r a c t i s p r o
c e s s e d s o a s t o
a v o i d
a p p a r e n t s w e e t n e s s , i n o r d e r b e t t e r t
o s i m u l a t e a
f e r m e n t e d
b e e r .
20
I n Malta, which a r o s e h i s t o r i c a l l y a s
a means
of 4 5
u t i l i z i n g
m o l a s s e s from
s u g a r
c a n e
o p e r a t i o n s i n
a
p o t a
b l e b e v e r a g e , t h e
r e l a t i v e l y low
s w e e t n e s s
o f m a l t e x
t r a c t s i s
c o m p e n s a t e d
f o r
by
u s i n g h i g h l e v e l s o f e i t h e r
m o l a s s e s o r s w e e t s u g a r s , and a v o r i n g w
i t h c a r a m e l
i z e d
m a l t o r
c a r a m e l i t s e l f .
A
y p i c a l Malta h a s a B r i x
r e a d i n g
o f
a b o u t 1 3 t o a b o u t
1 5 ,
i s v e r y d a r k i n c o l o r ,
i s s t r o n g l y
? a v o r e d ,
and h a s a r e l a t i v e l y
h i g h c a l o r i c
c o n t e n t
due
t o
t h e high l e v e l s
o f
m o l a s s e s
o r
sweet
s u g a r s p r e s e n t t h e r e i n .
O w a d e s ,
i n U . S . P a t .
N o . 4 , 7 6 5 , 9 9 3
t e a c h e s h y d r o l y z
i n g t h e
d e x t r i n s and m a l t o s e i n
Malta
t o a m u l t i p l i c i t y
o f g l u c o s e m o l e c u l e s
by a n
a m y l o l y t i c e n z y m e .
These
a d d i t i o n a l g l u c o s e m o l e c u l e s r e p o r t
e d l y i n c r e a s e t h e
s w e e t n e s s ,
and p e r m i t t h e a d d i t i o n o f w a t e r t o g i v
e
e q u i v a l e n t s w e e t n e s s
a n d ? a v o r
i n t e n s i t y
t r a d i t i o n a l l y
a s s o c i a t e d
with
a c o n v e n t i o n a l
Malta
b e v e r a g e , b u t
having a reduced
c a l o r i c c o n t e n t .
Hernandez U . S .
P a t .
No. 3 , 1 1 3 , 0 2 9 t e a c h e s t h e p r e p a ~
r a t i o n of malt
e x t r a c t ,
a s o - c a l l e d beer c o n c e n t r a t e ,
and
mixing
t h e
e x t r a c t
with
an
e d i b l e
a c i d , a t h i c k e n e r
and sodium
c h l o r i d e t o
make
e i t h e r
a beer
or
a malt
b e v e r a g e . There
s no
d i s c l o s u r e o r s u g g e s t i o n i n Her~
nandez t h a t s w e e t n e s s
i s an
o b j e c t ,
or
a c h i e v e d .
50
5 5
6 5
2
Owades, i n US. P a t .
No.
5 , 1 2 0 , 5 5 7 , t e a c h e s t h e
u s e
o f
s p e n t
h o p e s
( t h a t i s , h o p s f r o m w h i c h
t h e
a l p h a - a c i d s , o r
b i t t e r i n g c o m p o n e n t s , h a v e b e e n e x t r
a c t e d )
i n a n
u n f e r
mented
m a l t b e v e r a g e t o
i m p r o v e t h e ? a v o r
o f
t h e
b e v e r a g e
b y
r e m o v i n g o r m a s k i n g ,
t h e
g r a i n y ? a v o r s
n o r m a l l y
p r e s e n t .
A s
n H e r n a n d e z ,
t h e r e
i s
no
d i s c l o
s u r e
or suggestion
t h a t sweetness i s an o b j e c t ,
or
a c h i e v e d .
Lowery t
a l ,
i n US. P a t . No. 4 , 6 6 6 , 7 1 8 , t e a c h e s
t h a t
a g l u c a m y l a s e
enzyme
from S c h w a n n i o m y c e s c a s t e l l i i
p r o d u c e s
g l u c o s e
f r o m
t h e
d e x t r i n s i n w o r t , a n d
t h e n
f e r m e n t s t h i s g l u c o s e t o a l c o h o l .
A s i n
Hernandez
and
Owades,
t h e r e
i s
no d i s c l o s u r e
o r
s u g g e s t i o n
t h a t
sweet
n e s s i s an o b j e c t , or
a c h i e v e d .
OBJECT OFTHE
INVENTION
The p r i m a r y
o b j e c t o f t h e p r e s e n t i n v e n t i o n i s
t o
p r o v i d e a means o f
producing
a
h i g h l y
n u t r i t i o u s
s o f t
d r i n k
with
t h e
same
B r i x
a s
a
conventional
s o f t
drink
b u t w i t h enhanced n u t r i t i o n ,
and
r e d u c e d s w e e t
s u g
a r s c o n t e n t .
BRIEF DESCRIPTION
OF
THE INVENTION
I t h a s
been
f o u n d
t h a t t h e
a d d i t i o n o f
s w e e t s u g a r s
t o an e s s e n t i a l l y c a r a m e l - f r e e m a l t e x
t r a c t - c o n t a i n i n g
b e v e r a g e s y n e r g i s t i c a l l y i n c r e a s e s
t h e a p p a r e n t s w e e t
n e s s
of
h e
l e s s sweet m a l t o s e t o t h a t of sw eet
s u g a r s .
A s u s e d
h e r e i n
t h e term e s s e n t i a l l y c a r a m e l - f r e e
means
t h a t
t h e l e v e l
of
caramel
or c a r a m e l i z e d malt
s
below t h a t
s u f f i c i e n t t o r a i s e
t h e c o l o r
o f t h e b e v e r a g e
by a b o u t 5 L o v i b o n d . More
p a r t i c u l a r l y ,
t h e a d di t i o n
o f
f r o m
o n l y a b o u t
2
B r i x
t o
a b o u t
8
B r i x
o f
s u c r o s e ,
i n v e r t
s y r u p a n d / o r
h i g h
f r u c t o s e
c o r n
s y r u p s , p r e f e r a
b l y e i t h e r t h e 4 2 o r t h e 5 2
t y p e , s o - c a l l e d
sweet s u g
a r s ,
t o
a n
e s s e n t i a l l y
c a r a m e l - f r e e m a l t
e x t r a c t - c o n t a i n
i n g b e v e r a g e ,
u n e x p e c t e d l y p r o d u c e s
a
b e v e r a g e
h a v i n g
an a p p a r e n t s w e e t n e s s o f an a l l sweet
s u g a r s
bever
a g e . By w ay o f
e x a m p l e , a n
e s s e n t i a l l y c a r a m e l - f r e e
m a l t e x t r a c t - c o n t a i n i n g b e v e r a g e o f
a b o u t 5 5 B r i x o f
m a l t e x t r a c t and a b o u t 55
B r i x
a l l s w e e t s u g a r s
h a s
t h e p e r c e i v e d s w e e t n e s s o f a n
a b o u t 1 1
B r i x
a l l s w e e t
s u g a r s b e v e r a g e . The p r e f e r r e d
r a n g e
o f a d d i t i o n o f
s w e e t
s u g a r s
i s a b o u t 2
B r i x
t o a b o u t
8
B r i x . Addi
t i o n
of sweet s u g a r s
i n
an am ount below a b o u t 2
B r i x ,
w h i l e
p r o d u c i n g a b e v e r a g e which s
s w e e t e r t h a n
t h e
s t a r t i n g
m a l t
e x t r a c t - c o n t a i n i n g
b e v e r a g e , g e n e r a l l y
i s not
c o n s i d e r e d
t o be
s u f f i c i e n t l y
sweet t o s a t i s f y con
sumer
t a s t e s f o r c o n v e n t i o n a l a l l sweet s u g a
r
bever
a g e s , which
t y p i c a l l y
have a s w e e t n e s s a b o u t 1 1 B r i x .
On h e o t h e r h a n d , a d d i t i o n
o f
more
h a n a b o u t 8 B r i x
o f s w e e t
s u g a r s t o
a n e s s e n t i a l l y
c a r a m e l - f r e e
m a l t
e x t r a c t - c o n t a i n i n g b e v e r a g e p r o d u c
e s a b e v e r a g e w h i c h
i s considered t o be t o o sweet by most consumers. The
s y n e r g i s t i c s w e e t e n i n g
e f f e c t
o f
t h e
a d d i t i o n o f
a b o u t
2
B r i x t o about 8 B r i x
o f
sweet s u g a r s t o an e s s e n t i a l l y
c a r a m e l - f r e e m a l t e x t r a c t - c o n t a i n i
n g
b e v e r a g e i s
u n e x
p e c t e d . M a l t
e x t r a c t
t y p i c a l l y c o n t a i n s
a b o u t 9 0 %
m a l
t o s e ,
a b o u t
8 l u c o s e a n d o n l y
a b o u t
2 f f r u c t o s e
a n d
s u c r o s e ,
w i t h
t h e
m a l t o s e
a n d
g l u c o s e
e a c h h a v i n g
a r e l a t i v e
sweetness of
about 0 . 6 , with suc rose taken a s
1 . 0 . ( I n t e r n a t i o n a l C r i t i c a l T a b l e s
, V o l . I , 1 9 2 6 ) . T h u s ,
when measured on an e q u a l B r i x b a s i s , t h e a d di t
i o n
o f
t h e
s w e e t
s u g a r s
h a s
t h e
s y n e r g i s t i c e f f e c t
o f
i n c r e a s
i n g t h e
a p p a r e n t s w e e t n e s s o f
t h e
m a l t
e x t r a c t
by b o u t
40%.
T h i s s y n e r g i s m d o e s n o t occur i n t h e
p r e s e n c e
o f
cara mel malt o r
caramel
found i n M a l t a .
-
7/25/2019 Us 5415885
3/3
5 , 4 1 5 , 8 8 5
3
DETAILED
DESCRIPTION
OF
THE
INVENTION
The m a l t
e x t r a c t
m a y
be
produced by any conven
t i o n a l
means
n
a
t y p i c a l
brewery r e w h o u s e .
T y p i c a l l y ,
a
q u a n t i t y
o f
b a r l e y
m a l t i s g r o u n d ,
a n d
t h e
g r o u n d
m a l t
e x t r a c t e d with w a r m
w a t e r .
The r e s u l t i n g
mash s t h e n
s t r a i n e d or l t e r e d t o remove n s o l u b l e com
ponents and
y i e l d
c l e a r
w o r t . The e s u l t i n g c l e a r wort s b o i l e d
w i t h
s p e n t h o ps , c o o l e d and
? l t e r e d .
Depending
on
h e
d e x
t r i n
c o n t e n t d e s i r e d ,
t h e m a s h i n g may be c o n d u c t e d
r a p i d l y i n
a
s i n g l e s t a g e ,
o r
over an
extended
enzymatic
c o n v e r s i o n
p e r i o d , i n two o r
more
s t a g e s .
The r e s u l t i n g wort
i s
d i l u t e d w i t h
w a t e r ,
and
t h e
p r o d u c t
i s s w e e t e n e d by t h e a d d i t i o n o f a s w e e
t
s u g a r , a c i d i ? e d a n d ? a v o r e d , a n d
i f
d e s i r e d ,
c a r b o n
a t e d .
The r e s e n t i n v e n t i o n w i l l b e f u r t h e r d e
s c r i b e d i n t h e
f o l l o w i n g
w o r k i n g
e x a m p l e s . I n E x a m p l e I ,
t h e m a l t
w o r t i s
p r o c e s s e d
w i t h
l e n g t h y
e n z y m a t i c c o n v e r s i o n
p e r i o d s t o p r o d u c e
a r e l a t i v e l y low p r o p o r t i o n 1 0 t o
2 5
s o l i d s w e i g h t p e r c e n t ) o f d e x t r i n s , a
n d i s p r e f e r r e d f o r
p r o d u c i n g a b e v e r a g e f o r c o n s u m e r s d e
s i r i n g a r a p i d
s o u r c e o f e n e r g y .
I n Example
I , t h e m a l t
wort
s pro
c e s s e d t o p r o d u c e a r e l a t i v e l y h i g h p r
o p o r t i o n 3 0 t o 5 0
s o l i d s w e i g h t p e r c e n t ) o f e x t r i n s c o m
p l e x p o l y s a c c h a
r i d e s )
f o r
p r o v i d i n g a
s l o w - r e l e a s e
o f e n e r g y ,
e . g . ,
f o r
s t r e n u o u s a t h l e t e s .
EXAMPLE
2 , 0 0 0 l b s .
o f
ground b a r l e y m a l t a r e mixed w i t h
2 0
b b l s . o f water a t 1 2 0
F .
and allowed
t o
r e s t f o r 20
m i n u t e s .
The
t e m p e r a t u r e
i s
r a i s e d
t o
1 4 5
F . and h e l d t h e r e
f o r
4 5 m i n u t e s . The e m p e r a t u r e i s r a i s e d
t o 1 6 3
F . and
h e l d t h e r e f o r 3 0 m i n u t e s .
The t e m p e r a t u r e i s r a i s e d
t o
1 6 7 F .
and
t h e
mash s
? l t e r e d .
The l e a r wort s b o i l e d f o r 6 0 m i n u t e s w i t h
20 b s . o f
s p e n t h o p s ,
c o o l e d
a n d ? l t e r e d .
The
e s u l t i n g s o l u t i o n
s
d i l u t e d
t o 5 . 5
B r i x
with
w a t e r ,
and
o n t a i n s
a r e l a t i v e l y
l o w p r o p o r t i o n ( 2 0 s o l i d s w e i g h t p e r c
e n t )
o f
d e x t r i n s .
To 3 3 b b l s . o f 55 B r i x
wort
s
added
6 3
g a l .
o f 7 7
B r i x
h i g h
f r u c t o s e c o r n s y r u p 5 5 t o g i v e
a l i q u i d
w i t h
1 1 B r i x .
The pH as o w e r e d t o 3 . 0 w i t h p h o s p ho r i c a c i
d ,
and
t h e
r e s u l t i n g l i q u i d
was c a r b o n a t e d .
A
a n e l
o f
n i n e
j u d g e s
t a s t e d
t h e
r e s u l t i n g
b e v e r a g e
i n a
b l i n d t r i a n g u l a r
t e s t
f o r sweetness with
a carbon
a t e d
s o l u t i o n o f
1 1 B r i x
o f h i g h
f r u c t o s e
c o r n s y r u p 5 5 ,
p H
a d j u s t e d
t o 3 . 0 w i t h ph o s p h o r i c a c i d . O n l y
t h r e e
t a s t e r s p i c k e d t h e c o r r e c t odd a m p l e
.
T h i s i s n o t
s i g n i ?
cant
and
i n d i c a t e s no d i f f e r e n c e i n sweetness
between
t h e a l l sweet s u g a r s o l u t i o n
and
t h e
one t h a t
w as h a l f
m a l t
wort
and h a l f
high
f r u c t o s e
c o r n
s y r u p .
EXAMPLE
I
5 , 0 0 0 l b s . o f ground
b a r l e y
m a l t a r e added o
5 0
b b l s .
of water t
1 2 0 F . The
i x t u r e
i s
allowed
o
r e s t
f o r 1 5
m i n u t e s ,
and
t h e n t h e t e m p e r a t u r e i s r a i s e d t o 1 6 7 F
.
a s
q u i c k l y a s p o s s i b l e .
The
o l u t i o n
i s
h e l d
a t
1 6 7 F . f o r 1 0
m i n u t e s ,
and
t h e n
? l t e r e d
and
t r e a t e d
a s
i n
Example
.
T h i s w o r t c o n t a i n s a r e l a t i v e l y h i g h p
r o p o r t i o n 4 5
s o l i d s w e i g h t
p e r c e n t ) o f
e x t r i n s .
The c o o l e d and
? l t e r e d
s o l u t i o n i s d i l u t e d t o 5 B r i x .
F i f t y ( 5 0 )
b b l s . o f
t h i s s o l ut i o n a r e t r e a t e d w i t h h i g h
f r u c t o s e corn y r u p t o g i v e
a
d e n s i t y
o f
1 1
B r i x ,
and h e
5
1 5
20
25
3 0
40
50
55
6 0
6 5
4
pH
o w e r e d t o
3 . 0 w i t h
p h o s p h o r i c
a c i d , a n d t h e r e s u l t
i n g l i q u i d
was
c a r b o n a t e d a s i n Example .
The w e e t n e s s
was
e s t e d
u s i n g
a p a n e l o f n i n e j u d g e s
i n
a
b l i n d t r i a n g u l a r
t e s t
f o r s w e e t n e s s ,
and was judged
t o be e q u i v a l e n t
to
s t a n d a r d
s o f t
d r i n k i n
s w e e t n e s s .
A s
p p e a r s
c l e a r l y
f r o m
t h e f o r e g o i n g , t h e a d d i t i o n
o f
a
reduced
amount
of sweet s u g a r s
t o an
e s s e n t i a l l y
c a r a m e l - f r e e
m a l t e x t r a c t - c o n t a i n i n g b e v e r a g e p r
o d u c e s
a
beverage
with a
s w e e t n e s s of
a
c o n v e n t i o n a l
h i g h
s w e e t s u g a r b e v e r a g e
c o n t a i n i n g o n l y
s w e e t s u g
a r s .
S i n c e c e r t a i n c h a n g e s
may
b e made
i n t h e
above
p r o c e s s
a n d p r o d u c t s w i t h o u t
d e p a r t i n g
f r o m
t h e
s c o p e
o f
t h e i n v e n t i o n h e r e i n i n v o l v e d ,
i t i s i n t e n d e d
t h a t
a l l
m a t t e r
c o n t a i n e d
i n
t h e
above d e s c r i p t i o n
s h a l l
be
n t e r
p r e t e d
i n an
i l l u s t r a t i v e and
not i n
a l i m i t i n g s e n s e .
We l a i m :
1 .
A a l t
e x t r a c t c o n t a i n i n g
b e v e r a g e c o m p r i s i n g
m a l t , and a b o u t
2
B r i x
t o a b o u t
8
B r i x
o f s w e e t s u g
a r s ,
s a i d
b e v e r a g e b e i n g
e s s e n t i a l l y
c a r a m e l
m a l t - f r e e
a n d c h a r a c t e r i z e d
by
h a v i n g a p e r c e i v e d s w e e t n e s s o f
a n a l l s w e e t s u g a r s c o n t a i n i n g b e v e r a
g e , b u t
h a v i n g
a
r e d u c e d s w e e t s u g a r s c o n t e n t , a n d
e n h a n c e d
n u t r i
t i o n a l v a l u e .
2 . A e v e r a g e a c c o r d i n g
t o
c l a i m 1 , w h e r e i n s a i d
s w e e t s u g a r s
a r e
s e l e c t e d from t h e g r o u p c o n s i s t i n g
o f s u c r o s e , i n v e r t s y r u p ,
h i g h
f r u c t o s e
c o r n
s y r u p
and
m i x t u r e s t h e r e o f .
3 . A e v e r a g e a c c o r d i n g t o c l a i m
1 ,
c o m p r i s i n g a b o u t
55 B r i x o f m a l t
e x t r a c t
and a b o u t 5 . 5 B r i x
o f s w e e t
s u g a r s ,
and
h a v i n g
an a p p a r e n t s w e e t n e s s o f
a b o u t 1 1
B r i x .
4 . A e v e r a g e a c c o r d i n g
t o
c l a i m
1 ,
w h e r e i n s a i d
m a l t
e x t r a c t
c o m p r i s e s
1 0 t o 2 5
s o l i d s
w e i g h t
p e r c e n t o f
d e x t r i n s .
5 . I n
a b e v e r a g e
a c c o r d i n g
t o c l a i m
1 ,
w h e r e i n s a i d
m a l t
e x t r a c t
c o m p r i s e s
3 0 t o
5 0
s o l i d s
w e i g h t p e r c e n t
o f
d e x t r i n s .
6 . A e v e r a g e a c c o r d i n g t o c l a i m 1 , w h e r
e i n s a i d
beverage s
?avored.
7 .
A
e v e r a g e a c c o r d i n g t o c l a i m
1 ,
w h e r e i n
s a i d
b e v e r a g e i s c a r b o n a t e d .
8 .
A e v e r a g e a c c o r d i n g t o c l a i m 1 , w h e r e i
n s a i d
b e v e r a g e
i s a c i d i ? e d .
9 . A
e v e r a g e
a c c o r d i n g
t o
c l a i m
1 ,
c h a r a c t e r i z e d by
h a v i n g a p e r c e i v e d s w e e t n e s s o f
a b o u t 1 1
B r i x .
1 0 . ethod o f p r o d u c i n g
a
m a l t e x t r a c t c o n t a i n i n g
s o f t
d r i n k
which
c o m p r i s e s
a d d i n g
t o
a n
e s s e n t i a l l y
c a r a m e l m a l t - f r e e m a l t e x t r a c t - c o n t
a i n i n g b e v e r a g e
a b o u t
2 B r i x
t o a b o u t 8
B r i x
o f s w e e t
s u g a r s
w h e r e b y t o p r o d u c e a
b e v e r a g e h a v i n g
t h e p e r c e i v e d
s w e e t n e s s o f a n
a l l
s w e e t
s u g a r s
c o n t a i n i n g
b e v e r a g e ,
b u t having a reduced sweet s u g a r s c o n t e n t ,
and
en
hanced n u t r i t i o n a l
v a l u e .
1 1 . A ethod a c c o r d i n g t o c l a i m 1 0 , w h e r e i
n s a i d
s w e e t
s u g a r s a r e s e l e c t e d from t h e g r o u p c o n s i
s t i n g
o f
s u c r o s e , i n v e r t
s y r u p ,
h i g h f r u c t o s e , c o r n s y r u p and
m i x t u r e s t h e r e o f .
1 2 . A ethod a c c o r d i n g t o c l a i m 1 0 , a n d i n c
l u d i n g
t h e s t e p
o f a d d i n g
a ?avor
t o s a i d
b e v e r a g e .
1 3 . A ethod a c c o r d i n g t o
c l a i m
1 0 , a n d
i n c l u d i n g
t h e
s t e p
o f
a c i d i f y i n g
t h e b e v e r a g e .
1 4 . A ethod a c c o r d i n g t o c l a i m 1 0 , a n d i n c
l u d i n g
t h e s t e p o f c a r b o n a t i n g t h e
b e v e r a g e .
1 5 . A
ethod
a c c o r d i n g t o c l a i m 1 0 , w h e r e i n s a i d
b e v e r a g e h a s a p e r c e i v e d s w e e t n e s s o f
a b o u t
1 1
B r i x .
* t
i i
