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: An artificial fiber meat includes a plurality of fibers, and each of the fibers includes 45 to 95 parts by weight of a vegetable protein and 15 to 35 parts by weight of an alginate, in which a molecular weight distribution range of the vegetable protein is between 15 kDa and 165 kDa.

Abstract: A process for isolating a taste-modifier component useful for food, beverage, nutraceutical, or pharmaceutical applications is shown. A pulverized fruit- or vegetable-based feedstock is combined with a natural, edible solvent to produce a heterogeneous mixture. A liquid phase isolated from this mixture is contacted with an acidic ion-exchange resin to sequester a basic taste-modifier component. The resin is then treated with a dilute aqueous solution of an alkali metal hydroxide to elute the taste-modifier component. The taste-modifier component, which is further activated by mild heating, is combined with vitamins, flavors, and other food additives and is incorporated into aqueous, oil-based, or powder-based taste-modifier compositions that have improved efficacy compared with previously known taste-modifiers.

Abstract: A method of preparing a brewed beverage using a beverage brewing apparatus includes providing a flavorant, identifying a process cycle including one or more infusion cycles for preparing the brewed beverage, performing said one or more infusion cycles, wherein said performing of said one or more infusion cycles includes providing fluid to said flavorant, and varying a temperature of said fluid provided to said flavorant during a single infusion cycle of said one or more infusion cycles, or between a plurality of infusion cycles of said one or more infusion cycles.

Abstract: Liquid egg yolk can be fractionated into water soluble and precipitated lipophilic fractions without the need to freeze or add carbohydrate(s). A composition that includes egg yolk and an excess of water has its pH downwardly adjusted before being gravitationally separated into low and high density fractions, with the former including no more than 5% of the granules from the egg yolk.

Abstract: A composition facilitates smooth and efficient intake of a food containing abundant insoluble dietary fibers, including non-edible part, through improvement in its texture and taste. The composition includes a fine particle composite having insoluble dietary fibers and fat/oil. The composition includes edible and inedible parts of a food material. A dry weight ratio of inedible part to edible and inedible part is 1% to 80%. The composition has 0.1 mass % or more of insoluble dietary fibers, a fine particle content of 2 to 98 mass %, a total fat/oil content of 10 to 98 mass %, and less than 20 mass % water. A modal diameter after ultrasonication is 0.3 to 200 ?m, a ratio of specific surface area per unit volume after ultrasonication to minimum particle size after ultrasonication is 0.1 or more, a ratio of specific surface area per unit volume before and after ultrasonication is 0.01 to 0.99.

Abstract: The present invention relates to a non-dairy drink including rice and pea proteins, such as to provide an appropriate nutritional profile and suitable taste.

Abstract: Various automated and semi-automated beverage preparation systems and methods are shown. The beverage preparation system can include a container assembly configured to receive beverage, such as a milk. The container assembly can be configured to receive a flow of steam, air, or additional gasses and vapors to heat and/or aerate the beverage residing therein. The container assembly can include a temperature sensor configured to monitor the rate of heating, and automatically adjust the heating and aeration parameters accordingly.

Abstract: The present invention relates to a process for producing a fermented milk soft cheese product including the steps of a) Providing a first milk base, b) Optionally subjecting the first milk base to a concentration step to obtain a concentrated first milk base, c) Adding a first starter culture including at least one EPS producing lactic acid bacterium strain, d) Fermenting the concentrated first milk base for a period of time until a target pH is reached to obtain an EPS-containing fermented milk composition, e) Mixing the EPS-containing fermented milk composition with one or more other ingredients, if any, selected from the group consisting of a milk fat composition, a second fermented milk composition and one or more additives, to obtain a fermented milk mixture, and f) Subjecting the fermented milk mixture to heat treatment to obtain a fermented milk soft cheese product.

Abstract: The present invention relates to creamers for food products such as coffee and tea. In particular, the invention relates to a liquid creamer including casein based protein, pea protein, gellan gum, bicarbonate, citrate and oil. Further aspects of the invention are a beverage including a liquid creamer and a process for preparing a liquid creamer.

Abstract: The present invention relates to a halophilic Bacillus polyfermenticus KMU01 strain producing salt-tolerant gamma-glutamyl transpeptidase, and the halophilic Bacillus polyfermenticus KMU01 strain according to the present invention (KCTC11751BP) producing a halophilic gamma-glutamyl transpeptidase, wherein, when food is fermented using the strain of the present invention, it can be utilized in foods with high salt concentration, and fermented foods having excellent flavor and various peptides can be prepared by high enzyme activity that decomposes protein binding.

Abstract: A brewing arrangement and a portable coffee machine, the portable coffee machine includes a main body, a coffee receiving cup, and a brewing arrangement including a brewing assembly having a brewing chamber, and a powder pressing assembly for pressing coffee powder in the brewing chamber, wherein after the coffee powder in the brewing chamber is pressed by the powder presser, the powder pressing assembly is detached from the brewing assembly, and the brewing assembly is then assembled between the main body and the coffee receiving cup, so as to allow boiled water in the main body to be pumped into the brewing assembly to brew the coffer powder, so as to provide liquid coffee product which is collected by the coffee receiving cup under the brewing assembly.

Abstract: Methods for producing an activated pectin-containing biomass composition are provided. The method includes (A) mixing a starting pectin-containing biomass material including an insoluble fiber component and an insoluble protopectin component with an aqueous solution of an alcohol to form a mixture; (B) activating the starting pectin-containing biomass material to form an activated pectin-containing biomass material comprising the insoluble fiber component and a soluble pectin component by subjecting the starting pectin-containing biomass material to (i) an activating solution formed by adding acid to the mixture to adjust the pH of the mixture within the range from at or about 0.5 to at or about 2.

Abstract: Method and device for freezing food items in a gradual process, where the food items are first put through under-cooling before the food items are placed in a container or receptacle for freezing. The method and device are particularly suitable for freezing freshly slaughtered and bled fish for later processing.

Abstract: A beverage product including a mixture having a dissolved oxygen content of less than 500 parts per billion, the mixture including hops flavor, and water and no sweeteners and no calories. The beverage product has the hoppy flavor is infused from hops in the water 2-3 hours. The oxygen content is less than 100 parts per billion. The mixture is carbonated. An anaerobic environment in the mixture does not include alcohol. The beverage does not include yeast. A ratio of floral flavors to earthy flavors is increased as compared to longer infusion times.

Abstract: A cold brew coffee maker has a water cleaning system connected to a water source; a water pump connected to the water cleaning system, and connected to the pressurized-water storage tank for storing a filtered water in the tank; and a coffee brewing module connected to the pressurized-water storage tank and including: a detachable brewing cup detachably secured to a fixing bracket, a solenoid valve formed between the brewing cup and the pressurized-water storage tank, and a switch panel formed in the main body; whereby upon starting of the pump to suck and filter a feed water, a filtered pressurized water less than 30 degrees centigrade will be delivered into the tank and upon actuation of the switch panel to open the solenoid valve, the pressurized water will be ejected into the cup for brewing coffee.

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: 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: 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.