Abstract: A capsule for preparing a nutritional product in a device adapted to supply liquid into the capsule is disclosed. The capsule includes at least one compartment for providing nutritional ingredients for the preparation of the nutritional product in combination with the supplied liquid, and the compartment includes a liquid impermeable membrane forming a release side of the compartment. The capsule further includes at least one relief element. Also disclosed is a membrane for use in the manufacture of said capsule. Also disclosed are methods of producing and using the membrane and capsule.

Abstract: A method is described for making a retort container having one or two metal ends. A heat-sealable material is present on one or both of the container side wall and the/each metal end. The/each metal end is seamed onto the container body, and the resulting container assembly is conveyed on a conveyor adjacent to an induction sealing head and then adjacent to a cooling device. A pressure belt engages the upper end of the container assembly to keep the metal end from coming off the container body during the induction heating and cooling processes.

Abstract: Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

Abstract: A disposable beverage pod includes a first compartment containing a beverage concentrate in dry or semi-dry form and a second compartment containing ethanol. An apparatus for making a single serving beverage is operable to receive the disposable beverage pod and mix the contents thereof with water from a water reservoir and optionally pressurized gas from a pressurized gas source to form a single serving beverage.

Abstract: The invention pertains to the field of the beverage preparation machines having an ingredient processing module for preparing a beverage with at least one ingredient supplied with a capsule. The machine comprises a positioner arranged to hold at least one capsule out of the ingredient processing module. It further comprises a sensing arrangement adapted to detect an event related to the insertion by a user of a capsule and/or the presence of the capsule on or into the positioner. The machine is configured, upon detection of the event, to transfer the capsule to the ingredient processing module by using transfer means, and then to start the preparation of the beverage. More particularly, the invention relates to a machine providing a convenient and safe solution to fully automate the preparation of a beverage.

Abstract: The invention relates to a portion capsule for producing a beverage, comprising a capsule body (2), which has a capsule bottom (3) and a filling side (4), wherein a cavity (100) for accommodating a powdery or liquid beverage substrate (101) is formed between the capsule bottom (3) and the filling side (4), wherein a filter element (7) is arranged between the beverage substrate (101) and the capsule bottom (3).

Abstract: A single-serve beverage cartridge including a generally hollow body portion having a chamber, a sidewall, a first end, and a second end. A beverage component or precursor can be positioned in the chamber. Further, the second end can include at least one restricting orifice that can facilitate the creation of a predetermined amount of pressure in the chamber.

Abstract: A method is described for making a retort container having one or two metal ends. A heat-sealable material is present on one or both of the container side wall and the/each metal end. The/each metal end is seamed onto the container body, and the resulting container assembly is conveyed on a conveyor adjacent to an induction sealing head and then adjacent to a cooling device. A pressure belt engages the upper end of the container assembly to keep the metal end from coming off the container body during the induction heating and cooling processes.

Abstract: The present description includes containers having an improved puncture design that can be punctured without substantial deformation of the container. Such containers are particularly suitable for use in preparing beverages using automatic machines, particularly those used for preparation of single serve beverages. Also provided are thermoplastic materials having improved punctureability for use in containers, containers for preparation of a beverage, and methods for preparing a beverage using such containers.

Abstract: A method for producing fresh milk having a longer shelf life involves providing raw milk and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.

Abstract: A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

Abstract: The present invention relates to a re-closable package, wherein at least one layer of said package is derived and fabricated essentially from a single piece of packaging material, has at least an inner and outer chamber, each capable of holding one or more separate or mixed solid or liquid food components. It also relates to one or more mechanisms within said package design and configuration preferentially allowing controlled movement of gas but not liquid and/or solids both within the package and/or from within the package to the outside. It further relates to a method for controlling and selectively modifying a number of processing conditions within said packaging, particularly pack pressure, gas volume and gas composition. It also relates to package design capability to accelerate and/or optimize product processing within any food sterilization or pasteurization system and its subsequent handling, storage and transportation without further modification.

Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product.

Abstract: A semi-automatic food cooking apparatus comprising: a control unit; a communication unit; and a cooking compartment comprising: a cooking cartridge loading tray; a movable press; a movable cooking base; and a cooking cartridge lid guide.

Abstract: An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

Abstract: An infuser comprises a container comprising a material with pores, content(s) bounded by the container, and a sealing substance configured to resist substantial movement of the content(s) through the pores of the material until the sealing substance is exposed to an external solvent.

Abstract: Disclosed herein is a food box that includes an outer box and an inner bag located within the outer box configured to preserve food contents within the inner bag by preventing air from entering into the inner bag. The cereal box further includes an opening in the inner bag and a cap configured to seal the opening. The cap is attachable and unattachable to the opening. Air is prevented from entering into the inner bag through the opening when the cap is attached. The outer box includes a perforated portion that is removable from the outer box, and when the removable portion is removed, the cap is exposed. Further included herein is a method of forming the food box.

Abstract: The present description includes containers having an improved puncture design that can be punctured without substantial deformation of the container. Such containers are particularly suitable for use in preparing beverages using automatic machines, particularly those used for preparation of single serve beverages. Also provided are thermoplastic materials having improved punctureability for use in containers, containers for preparation of a beverage, and methods for preparing a beverage using such containers.

Abstract: Packaged food product and process utilizes a first and a second half-shell of edible material. Each of the first and second half-shells of edible material is coated with a respective covering adhering to its inner and outer surface, each covering including a first and a second half-shell of sheet material, shaped so as to adhere to the inner and respectively the outer surface of the respective half-shell of edible material, the half-shells of sheet material being connected together along their respective peripheral edges so as to form a closed covering which encloses the half-shell of edible material. The half-shells of to edible material, coated with the respective covering, are retained in close relationship.

Abstract: The present invention relates to a single serve capsule for preparing a beverage, comprising a side wall and a bottom, which together define a space, a filter element being sealed to the bottom within said space.