Abstract: A method of extracting roasted and ground coffee is disclosed. Exraction water is fed to one end of an extraction vessel containing roasted and ground coffee, and coffee extract is with drawn from the other end. Flow of water to and from the vessel is intermittently halted, and extracted roasted and ground coffee is intermittently discharged from the vessel, while a portion of unextracted coffee is charged to the vessel at the other end. The movement of coffee in the extraction vessel is countercurrent relative to the flow of the extraction water. The method of the present invention is less complex, is more easily controlled, requires a lower capital investment and produces a more aromatic coffee extract of better flavor balance.

Abstract: A coffee glass is disclosed which is prepared by evaporating coffee extract to at least 45% solids and then further evaporating that extract to form as viscoelastic fluid containing above 3% to 12% water and about 88% to 97% total coffee derived solids, aromatizing and/or gasifying the fluid in a confined headspace shaping the fluid, and cooling the fluid to entrap and protect coffee aromas providing less than 20% loss of volatiles.

Abstract: A sweetness inhibited pharmaceutical product and a process for inhibiting sweetness is disclosed. In this product and process an effective sweetness inhibiting amount of a compound selected from the group consisting of an alkali metal heptyl sulfonate, an alkaline earth metal heptyl sulfonate, an alkali metal octyl sulfonate, an alkaline earth metal octyl sulfonate and mixtures thereof is added to an ingestible composition to which a sweetener has been added.

Abstract: The present invention is concerned with a process for preparing rapidly solubilized calcium fumarate by first preparing a slurry of fumaric acid and water and a calcium containing base, combining under high shear conditions the calcium containing base with the fumaric acid slurry under temperatures not to exceed about 160.degree. F., quenching the reaction when at least one half of the fumaric acid is neutralized and wherein the mole ratio of the calcium to fumarate is at a mole ratio ranging from 1:2 to about 1:1, and drying the mixture.

Abstract: A concentrated, cooked-grain flavorant which is heat stable and of low volatility is prepared for incorporation into a foodstuff, preferably a ready-to-eat cereal or biscuit. This flavorant is produced by producing a slurry of distillers malt flour, advisably with gelatin or gelatin hydrolysate. The slurry is prepared at a concentration and processed at a temperature controlled to favor proteolysis by the naturally occurring proteases in distillers malt. The slurry is then diluted to a concentration and processed at a temperature controlled to favor starch hydrolysis by the naturally occurring amylases in distillers malt. The slurry is then fermented with yeast and may be used as is or further concentrated by known drying techniques.

Abstract: A cassette for flavoring a liquid and for use with a liquid receptacle having an internal locking flange. The cassette comprises a ring defining an interior and forming a bottom annular groove to receive the locking flange of the liquid receptacle and thereby to hold the cassette in place therein. The cassette further includes a plurality of ribs connected to and extending across the ring and separating the interior thereof into a multitude of sections, and particles disposed in said sections for flavoring a liquid. A bottom filter and a top filter are secured to the ring and extend across the bottom and top, respectively, of the interior of the ring to hold the flavoring particles therein. Preferably, the cassette is packaged in a sealed vacuum pack; and as it is so packaged, the mass of particles in each section of the cassette is reshaped slightly and formed into a firm conglomerate, which facilitates the subsequent flow of a liquid through the cassette.

Abstract: The present invention discloses a microwave container comprising a receptacle having a foodstuff hermetically sealed therein by means of a metal lid and a collar which is of annular configuration and adapted to located over the rim of the receptacle when the hermetically sealed lid is removed therefrom, the collar being provided with a means whereby, in use, any edge of the metal lid remaining after removal is shielded from microwave radiation.

Abstract: The invention relates to a composition for producing an aroma upon exposure to microwave radiation. The composition comprises food acceptable salts in an amount of from 0.5 to 5% by weight of the composition, milk solids in an amount of from 5 to 25%, lipid in an amount of from 5 to 35%, water in an amount of from 30 to 70% and an effective amount of an aroma source which upon exposure of the composition to microwave radiation will produce an aroma. Preferably the composition is topically coated on a comestible and upon exposure to microwave radiation an aroma will be produced within one minute, preferably from 15 to 30 seconds. The composition after aroma release will not impart an objectionable taste to the cooked or reheated comestible upon ingestion by a consumer.

Abstract: A sweetness inhibited ingestible product and a process for inhibiting sweetness is disclosed. In this product and process an effective sweetness inhibiting amount of a compound selected from the group consisting of an alkali metal heptyl sulfonate, an alkaline earth metal heptyl sulfonate, an alkali metal octyl sulfonate, an alkaline earth metal octyl sulfonate and mixtures thereof is added to an ingestible composition to which a sweetener has been added.

Abstract: A beverage is prepared employing a package containing at least one beverage ingredient, e.g. roast and ground coffee. The package (10;200) is located at a brewing station, the package is pierced by a tool (49;248) to form an outlet opening (38;202) in the package, an aqueous medium, e.g. hot water, is introduced into the package, the aqueous medium is allowed to commingle with the beverage ingredient, and the beverage so formed is collected through the outlet formed in the package. The piercing tool is employed both to form the outlet opening, and to fold the material (117;204) surrounding the opening out of the path of the beverage which subsequently emerges through the outlet opening.

Abstract: An apparatus is described for dispensing the bottom cup from a selected stack of cups utilizing a rotatable carriage for supporting a plurality of stacks of cups arranged along the rotary path of the carriage. As the carriage rotates a stack is selected from which a cup is to be dispensed a sensor determines when the selected stack reaches a predetermined position along the rotary path of the stacks. There are separators for separating the bottom cup from the respective stack and a solenoid operated ramp for movement into the rotary path of the separating means to separate the bottom cup from the selected stack. The solenoid operated ramp is operated by a signal from the sensing means.

Abstract: The present invention discloses a lid for a drinking cup, which comprises a base portion having an upstanding collar formed around the periphery thereof, the collar having an inner wall terminating in a rim provided with at least one orifice adapted, in use, for a beverage to be drunk therethrough, and having a skirt extending downwardly from the rim which, in use, is adapted to frictionally engage the rim of a cup containing the beverage, and the base portions being provided with a hole adapted, in use, for the introduction of the beverage and/or beverage making ingredients therethrough.

Abstract: The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid has been removed from the coffee and, importantly, a majority of the chlorogenic acid has been retained.

Abstract: A beverage is prepared employing a package (10) having a compartment (111) containing at least one beverage ingredient, e.g. roast and ground coffee. The package is located at a brewing station, an aqueous medium, e.g. hot water, is introduced into the package, the aqueous medium is allowed to commingle with the beverage ingredient, and the beverage so formed is collected through an outlet (38) formed in the package. The compartment of the package is sealed by a covering material (119) which determines one dimension of at least one opening (115) acting to filter the beverage passing out of the compartment to the outlet of the package. The package is also clamped at the brewing station prior to the introduction of the aqueous medium in a manner which maintains said one dimension during the subsequent formation and collection of the beverage.

Abstract: The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.

Abstract: A sealed beverage package containing one or more beverage preparation ingredients and being formed from substantially air- and water-impermeable materials has an outlet nozzle with an outlet aperture sealed by a rupturable seal and a bore formed therein, the width or diameter of the outlet aperture, D, and the length of the bore of the nozzle, L, being related by the equation:L.gtoreq.

Abstract: Apparatus for dispensing a blended composition of particulate ingredients, comprising a bin section, a cone section, and an outlet section. The bin section holds a supply of the composition, and the cone section includes inner and outer cones for conducting downward, respectively, first and second portions of the composition discharged from the bin section. The outlet section is located below the cone section to receive those first and second portions of composition from the cone section; and the outlet section includes a conical plug extending below the inner cone to retard the flow of the first portion of the composition through the inner cone, and to mix the first portion of the composition with the second portion thereof.

Abstract: A beverage is prepared employing a package (10) having a compartment (111) containing at least one beverage ingredient, e.g. roast and ground coffee. The package is located at a brewing station, an aqueous medium, e.g. hot water, is introduced into the package, the aqueous medium is allowed to commingle with the beverage ingredient, and the beverage so formed is collected through an outlet (38) formed in the package. The compartment of the package is sealed by a covering material (119) which determines one dimension of at least one opening (115) acting to filter the beverage passing out of the compartment to the outlet of the package. The package is also clamped at the brewing station prior to the introduction of the aqueous medium in a manner which maintains said one dimension during the subsequent formation and collection of the beverage.

Abstract: A beverage is prepared employing a package containing at least one beverage ingredient, e.g. roast and ground coffee. The package (10;200) is located at a brewing station, the package is pierced by a tool (49;248) to form an outlet opening (38;202) in the package, an aqueous medium, e.g. hot water, is introduced into the package, the aqueous medium is allowed to commingle with the beverage ingredient, and the beverage so formed is collected through the outlet formed in the package. The piercing tool is employed both to form the outlet opening, and to fold the material (117;204) surrounding the opening out of the path of the beverage which subsequently emerges through the outlet opening.