Abstract: A drinking water supply device may include a first channel configured to channel water, a water discharge pipe coupled to the rear end of the first channel configured to discharge the drinking water, a first connection pipe connecting the first channel and the water discharge pipe, a second channel configured to supply minerals to the first connection pipe, the second channel provided with a pressure sensor and a mineral supply valve, a mineral container configured to communicate with the first connection pipe via the second channel and configured to store condensed minerals, a pump configured to pressurize the interior of the mineral container to discharge the condensed minerals out of the mineral container, and a controller configured to control the mineral supply valve to open for a first predetermined time and then close according to a water discharge signal.

Abstract: A food product is coated within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, and wherein after the solution reaches equilibrium with the food product, the resultant pH of the solution is between about 1 and 4 and in some embodiments subsequently adjusted to between 3.5 and 5.5. The food product thus prepared remains deliciously palatable and safely edible for prolonged periods without refrigeration.

Abstract: Apparatus, system and method embodiments for molding soft confectionery are included herein include a conveyor system arranged for conveying a plurality of trays in a serial succession, a loading unit arranged for loading the trays onto the conveyor system, a depositing unit arranged for depositing liquid confectionery in mold cavities of at least two trays simultaneously, and an unloading unit arranged for unloading the trays from the conveyor system.

Abstract: A coffee brewing basket for use with a pre-measured coffee filter packet is shown having a first compartment for retaining the coffee filter packet and a second compartment situated below the first compartment for providing an initial wetting of the coffee filter packet. A rib protruding from an interior wall of the first compartment into the second compartment provides access by which hot water introduced into the brewing basket can enter the first compartment and bypass the coffee filter packet to collect in the lower compartment. A reservoir formed by a series of ridges channels the water draining out of the second compartment and draws water through the coffee filter.

Abstract: Apparatus and method for desolventizing particulate material having a solvent carried thereby wherein an upper indirect heating zone and a lower direct heating zone is provided. Each of the zones has a plurality of spaced apart horizontal trays for receiving particulate material. The trays define a vertical series of compartments through which the particulate material passes. Steam is provided to the particulate material indirectly in said indirect heating zone and directly in said direct heating zone are also included. An integral air tight flash chamber below the compartments enhances solvent recovery via vaporization of residual solvent from the condensed steam adhered to the particulate material traveling through the direct heating zone prior to discharge of the particulate material. The recovered residual solvent is delivered under pressure to a predetermined compartment in the direct heating zone provide heat for desolventizing the solvent-laden particulate material.

Abstract: The present invention is related to a device and method for dispensing dual component liquids or concentrates packaged in separate containers to provide protection from effects such as oxidation and moisture loss. The liquids or concentrates can be dispensed through a pumping system, preferably including a peristaltic pump, mixed together, and optionally diluted with another liquid, such as water, to provide a consumable beverage. In addition, the device of the present invention can dispense liquids or concentrates having different viscosities, such that they are mixed together in the proper ratio.

Abstract: The present invention relates, in part, to a nicotine-containing composition that can be readily dissolved in a beverage such as coffee. The composition includes nicotine as an active ingredient, a water-soluble filler, and in some instances, a binder. The composition can be provided as a tablet or a powder and is capable of dissolving in the beverage within a very short period of time. The present invention also relates, in part, to a method for preparing a beverage comprising nicotine. The present invention also encompasses compositions including coffee and nicotine including nicotine-coated coffee beans, or a packet containing compositions including desired amounts of coffee and nicotine.

Abstract: An improved process for providing an individually customized fresh brewed coffee beverage on demand by a consumer, in a wide range of variety and strength. Said brewing process for making relatively large quantities of fresh brewed coffee beverages (in particular customized as to desired variety, body, character and/or strengths) as chosen by multiple individual consumers just prior to their consumption, with the system being easy to use by the consumer or other individual (i.e., restaurant wait staff) obtaining the customized beverage. Further, maintenance of the equipment requires only a small amount of personal attention by the owner/operator of the equipment. “Delayed dilution” of a concentrated extract to provide a beverage brewing system which immediately (upon customer selection) provides selective dilution (based on individual consumer's selections) of a fresh brewed coffee extract after the extract has been allowed to brew and held as an extract before dilution.

Abstract: This invention relates to a storage-stable carbonated beverage that will provide fluoride and polyphenols of tea to the population to strengthen the acid resistancy of teeth. The beverage contains of water, carbon dioxide, tea and sweetener.

Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.

Abstract: Black leaf tea that has the appearance of orthodox processed black tea but has the infusion characteristics of CTC processed black leaf tea. Various methods are given to define orthodox appearance and CTC infusion character.

Abstract: A method of preparing coffee aromatizing compositions. A coffee aroma such as a coffee aroma frost is contacted with a volatile organic carrier liquid at a processing temperature at which the carrier is in the liquid state and at which any moisture present is in the form of ice, to effect fixation of the aroma into the carrier liquid. The carrier liquid has a freezing point below the processing temperature, a boiling point above the processing temperature, a vapor pressure of at least 0.01 mm Hg at 25° C. and atmospheric pressure, and a water solubility of not more than 10% by weight.

Abstract: There is provided a process for pasteurizing in shell chicken eggs (2) carried in stacks (1) by placing the eggs in a heated fluid bath (4) having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid bath until there is a log reduction of at least 4.6 of any Salmonella bacteria within the eggs, removing the eggs from the heated liquid bath and into a gaseous atmosphere (26), and contacting the eggs with an antibacterial fluid (28) containing an antibacterial agent. Preferably, the eggs are thereafter contacted with a sealant such as wax. In the gaseous atmosphere the eggs further pasteurize to at least a 5 logs reduction of the bacteria by way of residual heat in the eggs. During cooling in the gaseous atmosphere, the eggs suck the antibacterial fluid into the eggs between the inside of the shells and the membranes and provide antibacterial barriers in the eggs.

Abstract: In a production method for processed soybean food products that includes a grinding step (A) in which raw soybeans are ground to obtain a soybean slurry and a heating step (B) in which the obtained soybean slurry is heated and thermally denatured, a deaeration step (C) for removing air bubbles mixed in with the soybean slurry is performed partway through the heating step (B). These steps can be effectively performed using a soybean slurry thermal deaeration device 1 provided with a first heating apparatus 10 for raising the temperature of the soybean slurry to a predetermined intermediate temperature; a deaeration apparatus 20 and a second heating apparatus 30 for completing the thermal denaturation by further heating the soybean slurry once it has been deaerated in the deaeration apparatus 20.

Abstract: The invention relates to a soluble coffee beverage powder, which, upon the addition of water, is capable of forming a coffee beverage having a foamed upper surface. The soluble coffee beverage powder includes a soluble gas containing matrix comprising soluble coffee solids and a soluble filler, with the soluble filler constituting at least about 35% by weight of the dry matter of the matrix in order to increase the volume of the soluble coffee beverage powder incorporating gas. A particular preferred filler is an oligofructose that has a good solubility and which positively influences on the taste of the prepared coffee beverage. The invention also relates a soluble coffee beverage powder providing a black foamed coffee. The invention also provides a process for preparing such a soluble coffee beverage powder.

Abstract: A process for increasing the levels of polyphenolic acid release into coffee which is brewed from beans which are bathed in an aqueous sodium bicarbonate solution shortly after roasting. The same process is applied to other polyphenolics containing beverage substrates, including teas. The bathing of beverage substrates (coffee beans and tea leaves, for example) with the aqueous sodium bicarbonate does not adversely change the taste of the produced beverage, and, in fact, in the case of coffee, such process actually extends the apparent freshness of coffee by inhibiting in the condensation of tannins in the coffee brew, thereby providing, not only the health benefits of the elevated levels of polyphenols, but a means to extend the freshness of the brewed beverage.

Abstract: Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics.

Abstract: A new cocoa bean processing technique which, in stark contrast to conventional cocoa processing methods, preserves the beneficial flavanoid compounds of cocoa beans in finished, cocoa bean-based foodstuffs. The present method produces roasted cocoa beans that can be ground and the liquor can be either cooled and allowed to solidify (unsweetened chocolate) or pressed and re-ground to form cocoa powder. The resulting cocoa powder can then be used in a traditional manner to make sweetened chocolate products such as candy and beverages for consumption by humans or animals. The resulting products will be a source of flavanoid compounds, which are known antioxidants.

Abstract: The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40° F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

Abstract: The invention deals with a process for the manufacture of a milk or whey product having a reduced spores and bacteria content, especially for the treatment of milk for the manufacture of standardized consumer milk or cheese milk and skim milk powder or whole milk powder. The invention enables the manufacture of the desired milk product using skim milk having a reduced content of microorganisms (spores and bacteria) relative to the prior art processes. Furthermore, the invention can be applied in connection with the manufacture of whey or pre-concentrated whey having a reduced spores and bacteria content.