Abstract: The invention provides a method of extracting a beverage material including the steps of a) at least partially filling a first extraction chamber with an extractable beverage material; b) conveying at least one extraction fluid through at least said first extraction chamber to provide an extract; c) modifying said extraction fluid temperature before conveying extraction fluid through at least said first extraction chamber at a second extraction temperature to provide a secondary extract. The invention further provides an apparatus for preparing a beverage.

Abstract: The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture.

Abstract: Apparatus for measuring the operating parameters of espresso coffee machines, including: a filter-holder body configured to be associated with a water dispensing nozzle of an espresso coffee machine; said body internally defining a chamber for the passage of the water dispensed by said nozzle; a filling element arranged in said chamber and having a cavity for the passage of the water dispensed by the nozzle towards an outlet duct; a water outlet terminal element associated with said filter-holder body downstream of said chamber and defining said water outlet duct; and reading means for the water pressure and temperature values passing from the chamber to the outlet duct; said reading means include at least one pressure reading device operatively engaged with said water outlet terminal element and at least one temperature reading device operatively engaged at said cavity obtained in the filling element.

Abstract: The disclosed articles, apparatus, methods, and compositions provide for the integration of different and environmentally-friendly processes for extraction, stabilization, and formulation of active compounds with health and/or other benefits from lignocellulosic by-products of food processes. The active compounds can include one or more of polyphenols, flavonoids, o-diphenols, anthocyanins, and phenolic acids. A high-pressure, high-temperature extraction process provides a means to recover a substantial portion of the active compounds from a biomass feedstock. The corresponding extract can be encapsulated, which provides a convenient form for stabilization and delivery of the active compounds into a final product, for example an active packaging material or corresponding actively packaged food item.

Abstract: The invention relates to a plant-based glutamic acid rich protein composition and method of making the same. The composition provides a spectrum of amino acids, including an abundance of glutamic acid. The composition is free of the antibiotics and growth hormones associated with animal-sourced proteins and does not require amino acid supplementation to achieve high levels of glutamic acid. In some aspects, the composition is obtained from coffee beans, including defatted green coffee beans.

Abstract: A packaged coffee product with oxygen dissolved therein along with milk and/or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and/or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

Abstract: A method for determining a characteristic of a mass of particulate plant material having the step of determining the density of a mass of particulate plant material, wherein the mass of particulate plant material is prepared from a plant seed, from a coffee bean and/or by grinding a plant material. The invention also relates a system or apparatus for measuring the density of a mass of particulate plant material, wherein the system or apparatus has an experimental vessel having a void configured to retain a mass of particulate plant material therein, volume determination is configured to determine the volume occupied by a mass of particulate plant material that has been disposed within the void of the experimental vessel.

Abstract: A vacuum chambered beverage producer with an upper hopper and a lower hopper stacked together to create separate sealed chambers. The upper hopper has a flavor adjustment valve and the lower hopper has a flavor adjustment valve attached near drain holes which can be adjusted to open or close to any size of diameter to increase or decrease the strength and flavor of a finished flavored beverage produced therein. The lower hopper has a breather trough, a recessed area generally located on the bottom of the lower hopper, so that it can fit onto various sizes of receptacles making it universal to many applications. The stackable beverage producer further having a removable lid with a hole generally located in the middle of the lid with a lid hole cover that opens or closes the hole to any size of diameter, and a removable base used in the storage mode.

Abstract: A food processing device or food storage device (70), having: a chamber (72) for housing a foodstuff (42) to be processed or stored; and a nutrition/ingredient analysis system (30), having: an electromagnetic radiation source (32); a radiation guide (34) for guiding the electromagnetic radiation based on total internal reflection (attenuated total reflection, ATR), wherein the radiation guide comprises an input (36) coupled to the electromagnetic radiation source (32), an output (38), and a sensing surface (40) between the input and output for placing against a foodstuff to be analyzed, wherein the sensing surface (40) is for contact with the foodstuff (42); a detector (44) for detecting guided electromagnetic radiation at the output of the radiation guide; and a filter arrangement (46) for wavelength filtering the guided electromagnetic radiation reaching the detector, wherein the filter arrangement includes a plurality of optical bandpass filters (46a, 46b), and the plurality of filters are selectively mova

Abstract: A mixing chamber for use in a beverage carbonation system is provided. In one embodiment, the mixing chamber includes a housing, an agitator, a motor assembly and a rigid plate. A housing of the agitator and a housing of the motor assembly can each include a set of magnetics disposed therein and magnetically coupled so as to provide magnetic coupling between the motor assembly and the agitator. The mixing chamber is configured to receive a gas, such as carbon dioxide, and a liquid, such as water, to form a carbonated fluid. The carbonated fluid can be dispensed from the beverage carbonation system as a beverage.

Abstract: Described are compositions and methods relate to stable, high-payload, non-porous enzyme-containing coated granules with improved resistance to activity loss during steam pelleting.

Abstract: There are provided compositions for inactivation of Gram-positive bacteria and bacterial spores, and methods of making and using such compositions. The compositions may contain 7-alpha-acetoxyhardwickiic acid, crolechinic acid, hardwickiic acid, kolavenic acid and copalic acid.

Abstract: The present invention relates to a centrifugal coffee brewing device, including: a spinning assembly which is rotatable about a main axis, the spinning assembly including: a chamber element including a bottom wall, a cylinder element including a filter, wherein the chamber element and the cylinder element form a brewing chamber, a main drive for rotating the spinning assembly about the main axis for centrifuging the coffee, wherein the cylinder element including the filter is movable between a first, lower position in which the filter forms the circumference of the brewing chamber and in which the spinning assembly has a brewing configuration, and a second, upper position in which the circumference of the brewing chamber is open, and in which second position coffee residue can be ejected by spinning the chamber element.

Abstract: The present disclosure is generally related to systems and methods for producing liquid extracts from a solid raw material, as well as related equipment. Certain aspects are related to the production of multiple liquid extract products using a single system by adjusting one or more displaceable fluidic pathway segments within the system to switch between first and second (or more) extraction configurations. In certain embodiments, a first liquid extract can be produced when the displaceable fluidic pathway segment is in a first configuration, and a second liquid extract (different from the first liquid extract) can be produced when the displaceable fluidic pathway segment in in a second configuration (different from the first configuration).

Abstract: Shown herein are small molecule compounds that can be used to increase the overall quality of a coffee beverage. The flavor enhancing compounds can be combined with coffee at any stage of its processing to increase the cup score of a coffee beverage. In some embodiments, the flavor enhancing compounds include one or more caffeic ester compounds, for instance caffeic acid esterified with a cyclitol or related compound.

Abstract: A color material aqueous solution having excellent thermal stability under acidic conditions, a method for manufacturing such a color material aqueous solution, and a blue-colored beverage are provided. Provided are: an acidic color material aqueous solution containing phycocyanin (A), a polyvalent carboxylic acid (B) containing one or more hydroxy groups, and at least one kind of nonionic emulsifier (C) selected from the group consisting of sucrose esters and polyglycerol esters, the at least one kind of nonionic emulsifier (C) having an HLB of 15 or more; a method for manufacturing an acidic color material aqueous solution including a step of dissolution in water (D); a method for manufacturing a color material aqueous solution in which the raw materials are dissolved in water; and a blue-colored beverage.

Abstract: Automated replenishment of consumables is a growing area of interest for customers and businesses alike, in that it has the potential to both improve customer satisfaction and create a steady stream of orders for a consumable service or product. As recognized herein, kitchen appliances, including those for dispensing beverages, present specific challenges to integration with a replenishment service, especially where multiple packages or formats of consumables may be utilized by a single kitchen appliance. Aspects provided herein include methods, systems, and devices for tracking consumption of foodstuffs prepared by a kitchen appliance, including either counting discrete quantities of foodstuffs or estimating non-discrete quantities. A signal requesting replenishment of at least one foodstuff may be transmitted to a replenishment server based on the counting and/or estimating.

Abstract: An object of the present invention is to provide an aromatizing material having excellent floral aroma. The tea aroma composition including linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.010 to 0.215.

Abstract: A beverage carbonator includes a carbonation chamber having a carbonation source inlet, a fluid inlet, a gas outlet, and a carbonation source carrier. The carbonation source carrier is positioned to receive carbonation source deposited into the carbonation chamber through the carbonation source inlet. The carbonation source carrier and fluid inlet arranged to isolate carbonation source carried on the carbonation source carrier from liquid collected in the carbonation chamber through the fluid inlet until a predetermined volume of liquid is admitted into the carbonation chamber.

Abstract: A weigh scale unit may be used in conjunction with a beverage preparation machine to prepare beverages efficiently. The weigh scale unit may provide the status of ingredient addition to a beverage receptacle. The weigh scale unit may send instructions and/or data to the beverage preparation machine. In some embodiments, the beverage preparation machine sends instructions and/or data to the weigh scale unit.