Abstract: A beverage brewing device is configured to brew beverages such as coffee and tea. A brewing canister having a filter at a bottom end is held partially within a receiving beaker, and a seal is created between the canister outer surface and the beaker inner surface. Brewing media such as coffee grounds and brewing fluid such as hot water are added to the canister, mixed, and allowed to brew. At a desired time, the receiving beaker is moved relative to the brewing canister so that the brewing canister is partially removed from the receiving beaker. As such, a vacuum is formed between the bottom end of the brewing canister and the receiving beaker. The filter stops brewing media from flowing into the receiving beaker, but the vacuum draws the brewed beverage through the brewing media and filter and into the receiving beaker.

Abstract: A cultivation method of coffee tree by red ginseng powdered extract is provided, and particularly provided is a cultivation method of coffee tree through environment-friendly and rest (artificial dormant period) process using a red ginseng, and drink composition and food additive manufactured by the cultivation method of coffee tree by red ginseng, the method including: supplying red ginseng powdered extract aqueous solution to coffee seeds; and adjusting moisture of soil planted with coffee seeds. The cultivation method of coffee tree by red ginseng powdered extract has an advantageous effect in that coffee beans can be harvested having, as active ingredient, ginsenoside of high internal absorption rate capable of preventing occurrences of infectious diseases and pests by increasing immunity levels of coffee trees without using chemical fertilizers at all, and by enhancing germination percent of coffee seeds and coffee bean crops.

Abstract: A method and apparatus to brew coffee with cold water and automatically dispense it into a container after a specified brew time. Water and a packet of coffee grounds are introduced to a brew chamber to produce a coffee extract after a specified time and then delivered to a removable receiving container. The packet is compressed to release the maximum amount of extract from the packet. Extract can be diluted with additional water into the removable receiving container to create the beverage. The receiving container is filled and sealed for freshness.

Abstract: A method for separating fat from beef pieces containing fat. The method includes, with an apparatus, reducing the size of beef pieces containing fat when the fat is in a brittle condition into a mixture of particles that include predominantly fat and particles that include predominantly lean; and, with an apparatus, separating the fat particles from the lean particles based on color differences or size differences.

Abstract: An apparatus and method are provided for extraction compounds from raw materials. The control and manipulation of heat formed and contained within the extraction vessel or column may be vital in obtaining a certain flavor profile or intensity of the effluent extracted from the raw materials. As such, the solvent entering the apparatus to extract the raw materials may be heated to a specified temperature range with the aid of energy already formed within the extraction column. The apparatus to extract the raw materials may include a body comprising a pressure vessel capable of withstanding high temperatures and pressures. Additionally, a flow of pressurized solvent may enter the base of the extraction column, where the flow of pressurized solvent has a select temperature such that the temperature may be manipulated to obtain a distinct flavor profile of the effluent extracted from the raw materials.

Abstract: A beverage making machine may employ a mixing chamber to mix a beverage medium with a precursor liquid, such as carbonated water. The mixing chamber may have a precursor liquid inlet coupled to a precursor liquid supply, a beverage medium chamber to receive a beverage medium into the beverage medium chamber, and a dispense outlet from which beverage medium and precursor liquid are dispensed, e.g., into a user's cup. The beverage medium chamber may include a chamber inlet coupled to the precursor liquid inlet, e.g., so precursor liquid can enter the chamber when a pressure is low in the beverage medium chamber, and a chamber outlet downstream of the chamber inlet that is coupled to the dispense outlet, e.g., so that beverage medium can exit the chamber.

Abstract: A method and apparatus for brewing and chilling a brewed beverage such as tea includes brewing the beverage; combining the brewed beverage with a chilling medium; and covering the combined brewed beverage and chilling medium with an air-tight lid assembly to form an airtight seal. The combined brewed beverage and chilling medium may then be agitated. The airtight seal traps vapor generated from the beverage during the chilling, thereby causing the vapor to re-enter the beverage to maintain optimum flavor.

Abstract: This invention provides a novel solution for a device and method including a hand-operated brewing press 100 and a separate brewing container 120 configured to brew a beverage. The beverage is brewed via the hand-operated brewing press 100 by first attaching the portafilter 126 container a portion of the pre-ground brewing medium onto a press plate 130. Next, the cylinder is attached onto the portafilter 126. Next, a portion of hot fluid 129 is poured into the cylinder. Next a piston 122 is inserted into the cylinder. Next, a force is applied to the lever 110 resulting in the piston 122 sliding downward inside the cylinder applying a pressure to the portion of hot fluid 129, the portion of hot fluid 129 is forced to flow into the portafilter 126 and through the portion of the pre-ground brewing medium 127 to produce the brewed beverage.

Abstract: The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.

Abstract: A carbonation unit which includes a carbonation chamber and an expansion chamber is employed for use in beverage dispensers. The carbonation unit also provides a process for carbonation of a beverage that includes reducing the pressure in the carbonation chamber to a dispensing pressure through the use of the gas expansion chamber.

Abstract: A system prepares and dispenses non gas-infused and gas-infused beverages including a gas source, a pressurizable container connected to the gas source to receive a first flow of gas, a gas infusion tank connected to the gas source to receive a second flow of gas, a first dispensing tap that receives a portion of preprocessed beverage stored in the pressurizable container that flows under pressure from a portion of the first flow of gas to dispense a non gas-infused beverage from the first dispensing tap, and a second dispensing tap that receives gas-infused beverage from the gas infusion vessel to dispense the gas-infused beverage by the second dispensing tap, the gas-infused tank receiving a portion of the preprocessed beverage from the pressurizable container to infuse the preprocessed beverage in the gas infusion vessel with at least a portion of the second flow of gas.

Abstract: A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Abstract: A peeling apparatus and method using rotating rollers as a peeling bed includes a mechanism that moves food products through the peeling bed. The mechanism has multiple walls mounted to a continuous loop that is driven over the peeling bed to define cavities between each adjacent pair of walls. The walls' lower edges are spaced close to the rollers to prevent food products from exiting a cavity. One or more of the walls may have cleaners, such as spray nozzles connected to high pressure liquid, to clean particles from the rollers. The nozzles spray the particles off as the spray nozzles pass over the rollers during normal operation of the peeling apparatus.

Abstract: A reception interface for a machine for preparing beverages by infusion from a ground product to be infused, wherein the interface removably receives by manual action of a user a filter-holder device for containing the ground product, wherein it includes a selection element that is movable from a rest position and configured to be reach one of a plurality of work positions each corresponding to a respective operation mode of the machine, wherein the selection element can moved into one or the other of the work positions by the filter-holder device when received in the reception interface. One or more embodiments of the invention also relate to a machine for preparing beverages as well as a method for operating such a machine.

Abstract: In a method of carbonating a beverage using a carbon dioxide diffusing stone, temperature is measured in a flow of that beverage immediately before the flow changes from laminar to effervescent, thereby obtaining a true temperature at which carbon dioxide is diffused into the beverage. In another aspect of the present invention, there is provided a portable controller having connectors joinable to a gas pressure regulator of a gas cylinder and to any one of several beverage carbonation containers. The portable controller has instruments therein for controlling a flow of carbon dioxide gas to the beverage in any one of the containers and for controlling a pressure gradient of the carbon dioxide gas in the beverage over a period of time. There is also provided an elongated carbon dioxide diffusing stone assembly having an elongated temperature probe well extending parallel to and immediately below a diffusing stone.

Abstract: A nutritional composition is provided which has an effective prophylactic and/or improving effect for various symptoms of muscle mass decrease, decreased basal metabolism, low body temperature, suppression of obesity, suppression of visceral fat accumulation, hyperglycemia, hyperlipidemia and the like in elderly people. The nutritional composition can include n-3 fatty acid and one or more of free lysine, dipeptides containing lysine, and lysine salts, wherein the content of free lysine, dipeptides containing lysine, and/or lysine salts is 0.1 g-10.0 g per 100 kcal of the composition, and the content of the total amount of n-3 fatty acid is 0.17 g-5.00 g per 100 kcal of the composition.

Abstract: A nut cracking device with a frame having elongated, parallel members that surround a mechanical advantage device, such as a hydraulic jack. Top and bottom channel members are mounted at opposite ends of the frame members to separate the frame members and form a rigid frame structure. An anvil with texture to reduce slipping and increase pressure is mounted to the top member and extends toward the jack, on which a table is mounted. A nut may be placed on the table. Upon displacement of the jack's shaft, the table moves toward the anvil and any nut on the table is clamped, and ultimately fractured, between the table and the anvil. A hand-grippable knob permits manual bypass of a valve to permit the table to be pulled away from the anvil by springs mounted to the table.

Abstract: A system and method are provided for extracting compounds from raw materials packed into an extraction column. The system may include a flowing solvent source connected to an extraction column to provide a flow of solvent for extracting the raw materials. The system may also include an electrodeionizer to separate positive ions and negative ions within the flowing solvent to create an imbalance of ions and transform the solvent to a deionized solvent. In further embodiments, the extraction column includes a solvent surface layer in contact with a bed of raw materials, such that the hydraulic pressure applied within the extraction column results in the formation of catalyzing energy to generate a self-perpetuating energy cycle to extract the raw materials.

Abstract: A method of operating a tankless beverage brewing apparatus that includes a digital controller for dynamically varying the water temperature and/or the brew flow rate of the dispensed beverage is shown. In some embodiments, a main supply line of the tankless beverage brewing apparatus includes a pressure reducer, a pressure sensor, a linear heater, a temperature sensor, and a spray valve; all supplying a hot water spray head and/or a hot water spigot. The inlet of the main supply line of the tankless beverage brewing apparatus may be connected directly to the local cold water supply. The controller uses feedback from the temperature sensor and/or the pressure sensor to dynamically vary the water temperature and/or the brew flow rate depending on the type of beverage being brewed.