Membrane process for making enhanced flavor fluids

• US 6,419,829 B2
• Filed: 12/15/2000
• Issued: 07/16/2002
• Est. Priority Date: 12/29/1997
• Status: Expired due to Fees

• Current Assignee: Spectrum Laboratories LLC
• Original Assignee: Spectrum Laboratories LLC
• Inventors: Ho, Sa V., Sheridan, P. Wayne
• Primary Examiner(s): FORTUNA, ANA M
• Application Number:
  US09/736,339
• Publication Number:
  US 20010006158A1
• Time in Patent Office: 578 Days
• Field of Search: 210/640, 210/651, 210/638, 210/653, 210/644, 210/654, 210/643, 426/11, 426/14, 426/16, 426/425, 426/478, 426/452, 426/271, 426/792, 426/386
• US Class Current: 210/644
• CPC Class Codes: A23L 2/38 Other non-alcoholic beverages drinks from legumes A23L11/60
• CPC Class Codes: A23L 2/56 Flavouring or bittering agents sweeteners A23L2/60
• CPC Class Codes: A23L 2/64 Re-adding volatile aromatic ingredients
• CPC Class Codes: A23L 27/11 obtained by solvent extraction
• CPC Class Codes: C12C 12/04 Beer with low alcohol content methods for reducing the alcohol content after fermentation C12H3/00
• CPC Class Codes: C12H 3/04 using semi-permeable membranes

Abstract

A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.

Claims

1. A process for making an enhanced flavor fluid having improved flavor, comprising:

contacting a feed solution containing non-ethanol desirable flavor components and an undesirable component comprising ethanol with a surface of a hydrophobic membrane and contacting a pickup fluid with an opposing surface of said membrane, said pickup fluid containing less of said flavor components than said feed solution, and

extracting desirable flavor components and not extracting a detrimental amount of ethanol from said feed solution into said pickup fluid to form said enhanced flavor fluid in said pickup fluid.

2. A process according to claim 1, wherein said enhanced flavor fluid is said pick-up fluid formed after extraction.

3. A process according to claim 1, wherein said hydrophobic membrane comprises a hydrophobic solid membrane or a hydrophobic liquid membrane having a microporous support.

4. A process according to claim 1, wherein the ratio of the concentration of said desirable flavor components in said feed solution to the concentration of said desirable flavor components in said pick-up fluid is greater than 1:

1.

5. A process according to claim 1, wherein said pick-up fluid comprises a non-alcohol brew, a low-alcohol brew, water, carbonated water, ethylene glycol, polyethylene glycol, polypropylene glycol, polybutylene glycol, carbon dioxide or nitrogen.