Abstract: The invention concerns a beverage preparation apparatus (10), said apparatus having at least one chamber (1) for receiving and mixing an aqueous liquid and at least one soluble beverage ingredient, said chamber having: a cylindrical lateral side wall (11) having a liquid inlet (2), a bottom wall (12) having a beverage outlet (3), and wherein the liquid inlet (2) is positioned close to the bottom of the chamber, and wherein the liquid inlet (2) is configured so that the liquid is introduced in the chamber as a straight jet of liquid, and wherein said chamber includes a first bump (4) separating the bottom wall in two areas (121, 122), and wherein said chamber includes a second bump (5) rising from the bottom and lateral side walls of the chamber and presenting a shape designed to convert the jet of liquid into a swirl and to guide said swirl so that it flows along the line L in front of the liquid inlet.

Abstract: A system and method of controlling a concentration of one or more gases dissolved in a beverage is included. The system includes a saturation tank having a gas head space, a brite tank, and a beverage supply system to pass the beverage between the saturation tank and the brite tank. A beverage supersaturated with the gas from the head space is formed in the saturation tank. The supersaturated beverage is passed from the saturation tank to the brite tank. Once the amount of gas added to the beverage exceeds saturation, some of the gas escapes from solution from the beverage and the pressure in the brite tank increases. Once the pressure within the brite tank reaches a pre-defined pressure, a pump supplying the beverage to the saturation tank is shut-off and the inlet and outlet valves of the brite tank are closed.

Abstract: A method of creating nutritional supplements including the steps of obtaining a customer's nutrient deficiency, calculating an ionic supplement composition based on the underlying element composition of the delivery product and the deficiency information, and mixing the ionic elements in dehydrated form with an appropriate liquid suspension.

Abstract: Included is a brewing system that utilizes a curved pedestal that allows brewed effluent to drain in a manner that travels toward the center of the curved pedestal to maximize the exposure of the effluent to the organic material used for brewing, while also maximizing yield. The pedestal 112 sits above the lowest effluent level to allow the brewed effluent to drain from the organic material that is used for brewing to maximize the amount of effluent obtained. By allowing the brewed effluent to drain from the organic material, the weight and size of the organic material is reduced, so that the filter bag can be removed from the brewing system without ripping or tearing. The brewing system eliminates the need for a separate mesh bag and allows the effluent to drain without squeezing the filter bag and which would otherwise cause the release of harsh oils and acids, which can also be unsanitary as a result of a user handling the bag filter.

Abstract: The invention provides a composition for use in culturing aquatic animals that includes one or more ?-aspartyl dipeptides, or oligomers thereof, or salts thereof, wherein each of said ?-aspartyl dipeptides comprises a ?-L-aspartyl moiety as the first amino acid residue. The invention further relates to use of this composition as feed or feed additive for aquatic animals and as a method for culturing aquatic animals.

Abstract: A method for producing a collagenous material in particle form, includes: extracting a collagen- and fat-containing animal raw material using an aqueous extraction solution; optionally separating at least one part of the aqueous phase from the extraction residue; separating the extraction residue into a collagenous solid phase, an aqueous phase, and a fat phase; mixing at least one part of the collagenous solid phase with at least one part of the aqueous phase; at least partly drying the mixed phases; and comminuting the dried phases in order to obtain the collagenous material in particle form.

Abstract: A delivery system and method for a brewed beverage, such as coffee or tea, that stores a batch of brewed beverage in a cooled container, and heats a serving quantity on demand at the point of dispensing. A heater such as a tankless water heater may be connected to a dispensing line to generate hot servings on demand. Cold servings may also be provided. Quality control of the brewing process may be improved by brewing in a centralized, controlled environment and then shipping cooled containers to dispensing points such as coffee shops or cafés. Containers may be filled with a gas such as nitrogen to prevent oxidation, thereby preserving freshness during storage or shipping. At the dispensing site, containers may be refrigerated and attached to gas tanks to maintain the freshness as servings are dispensed.

Abstract: In some embodiments, the present disclosure relates to an avian-free egg white composition including 45-63% Ovalbumin, 9-15% Ovotransferrin, 0-15% Ovomucoid, 3-5% Ovoglobulin G2, 3-5% Ovoglobulin G3, 2.5-5% Ovomucin, 3-5% Lysozyme, 1-2% Ovoinhibitor, 0.8-1.5% Ovoglycoprotein, 0.6-1.0% Flavoprotein, 0.3-0.8% Ovomacroglobulin, 0.02-0.1% Avidin, and 0.02-0.1% Cystatin. In some embodiments, the composition includes an edible yeast and one or more of the preceding proteins. In some embodiments, the avian-free egg white further includes one or more of: flavor enhancers, calcium supplements, added vitamins, and a gelling agent. In some embodiments, the present disclosure pertains to a non-allergenic egg-white composition for human consumption. In some embodiments, the present disclosure pertains to methods of making the avian-free egg-white composition.

Abstract: A system and methods are provided for removal of undesired portions of a fruit or vegetable, such as removal of calyxes from strawberries before they are flash frozen. An automated process for high-throughput fruit or vegetable calyx removal includes a loading system, an identification system, and a removal system. The loading system is configured to transport the fruit or vegetable through the automated process. The loading system may also orient the fruits or vegetables along an axis of the fruit and or align the fruit or vegetables in a desired pattern, orientation, and/or arrangement. The identification system is configured to locate the calyx and determines calyx position data and an optimal cutting path for individual fruit. The removal system uses data received from the identification system to separate the calyx from the fruit or vegetable.

Abstract: A dry-milling ethanol process includes the steps of: dry-milling corn kernels to form a corn flour; combining the corn flour with water to form a mash; fermenting the mash thereby producing beer and carbon dioxide; adding an alkanesulfonic acid to the beer in an amount sufficient to adjust the pH to a range of from about 3 to about 5; distilling the beer to produce ethanol and whole stillage; and processing the whole stillage to produce wet distiller's grains with solubles and/or dried distiller's grains with solubles.

Abstract: A nitro cold brew coffee product that is shelf stable for 180 days at refrigerated conditions including a sealed container having a liquid portion and a headspace. The liquid portion has coffee with nitrogen and oxygen dissolved therein. A method of manufacturing the coffee includes dissolving oxygen and nitrogen into a cold brew liquid coffee product and packaging the liquid coffee product with oxygen dissolved therein into a sealed container.

Abstract: A reconstructed bacon product includes meat sourced exclusively from pork bellies. The product includes a cohesive mass of compressed layers of pork belly fat trimmings and pork belly lean trimmings of whole muscle segments. A method of forming a reconstructed bacon product includes obtaining pork belly lean trimmings of whole muscle segments and pork belly fat trimmings, macerating the pork belly lean trimmings, layering the pork belly lean trimmings and pork belly fat trimmings, compressing the layers, heat processing the layers in a mold to form a cohesive mass, and demolding the cohesive mass.

Abstract: Edible food protein products derived from insects, such as edible textured insect proteins, insect protein concentrates and insect whey protein concentrates, and processes to produce those products, are described. For example, described is a process for producing an edible protein product derived from at least one insect that comprises: processing the at least one insect to produce an insect milk by combining the at least one insect with an extraction buffer solution containing at least one of a monovalent salt, a divalent salt and a phosphate salt, and reducing the at least one insect into a plurality of insect particles of a desired particle size; adjusting a pH level of the insect milk; and heating the insect milk is to coagulate the insect milk to form whey and at least one curd. In some embodiments, the insect protein concentrates and insect whey protein concentrates are in powder form.

Abstract: Provided is a method of producing a chlorogenic acid-containing composition, including a step of subjecting coffee beans to column extraction using an aqueous solvent, in which the coffee beans include at least one selected from the group consisting of green coffee beans, decaffeinated green coffee beans, roasted coffee beans having an L value of 40 or more, and decaffeinated roasted coffee beans having an L value of 25 or more, and include at least one selected from the group consisting of unground coffee beans and ground coffee beans having an average particle size of 2.0 mm or more.

Abstract: A heat press for extracting fluid, such as oil, from a biological plant. A lower heat platen is fixedly attached to a main frame and an upper heat platen is retractably positioned opposite to the lower heat platen. A pneumatic or hydraulic cylinder or a manual or electronic linear actuator provides pressure to an actuation means that is operatively connected to the upper heat platen for initiating movement. A control mechanism that consists of a single pressure regulator system or a dual pressure regulator system is used to control pressure of a pressing operation of the heat press. Alternatively, a digital regulator system can be used to control pressure, time, and temperature of a pressing operation of the heat press. At least one of the upper and lower heat platens has embedded heating elements and an isolated thermocouple. A user interface panel, having an LCD display, a user keyboard, or a touchscreen display is also mounted to the main enclosure.

Abstract: The present invention relates to a tea product and more particularly the present invention relates to a black tea product. According to the present invention there is provided a process for producing a tea product comprises the steps of: a) extracting a leaf tea product including both a soluble part and an insoluble part with a solvent; b) separating the insoluble part from the soluble part; c) compacting the insoluble part to obtain a base tea material; d) drying the base tea material to a moisture content of less than 5% by weight. e) contacting the soluble part obtained in step (b) with the dried base tea material; f) further drying the mixture to obtain the tea product.

Abstract: Temperature control for extracted beverages, including coffee, via controlled vacuum, and associated systems and methods are shown. A representative system includes a brew chamber, a beverage chamber in fluid communication with the brew chamber, a vacuum source in fluid communication with the beverage chamber, and a flow control device positioned to vary the force applied by the vacuum chamber on the brew chamber via the beverage chamber.

Abstract: There is provided an iron-fortified tea preparation having dried tea; and a mixture of a chelator and iron adhered to the dried tea, optionally with an adhesive, the molar ratio of chelator:iron in the mixture being about 2:1 or greater. The iron-fortified tea preparation may be used to brew tea, may be mixed with unfortified tea prior to brewing, and may also be used as an additive to food or beverage products.

Abstract: The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high solubility pea protein composition and a product prepared thereby. The method of the present invention includes a step of subjecting a pea protein composition to high pressure homogenization. The method of the present invention significantly improves the solubility of pea protein compositions. The present invention further provides a pea protein composition prepared by the method, the pea protein composition having better solubility.

Abstract: A ready-to-drink tea beverage contains tea extract, aerated water and benzoate, such as a benzoic acid salt. The beverage and/or the aerated water can contain at least 5.0 ppm dioxygen (O2) and preferably at least about 5.0 ppm O2. The aerated water can reduce or prevent benzene formation and can reduce the benzene content of the beverage. The beverage can lack dimethyl dicarbonate and/or ascorbic acid. The water can be aerated before and/or after the beverage is dispensed in a can or another suitable container.