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: A primary processing technology for effectively improving the qualities of immature coffea Arabica fruits, in which the immature coffea Arabica fruits, particularly the coffee cherries picked at the last batch, are subjected to selecting, cleansing, drying, peeling, fermentation, the first sun-cure, stacking, kneading, the second sun-cure, to achieve the primary processing on the immature coffea Arabica fruits, thus obtaining coffee beans in the shell, which could effectively reduce the production of defects, increase the aroma of coffee beans, enhance the level of body, making the coffee beans with bright and lively sour taste and a lasting taste, thus enhancing the qualities of the immature coffea Arabica fruits. The SCAA cupping scores of the coffee beans in the shell obtained after being processed were not lower than 84, while the SCAA scores of the coffee beans in the shell obtained with the existing technology were not greater than 75.

Abstract: One embodiment of an apparatus with mobile reusable airtight container assembly (10) which utilizes pressurized inert gas or CO2 gas for long term preservation of the freshness of roasted coffee beans or grounds in terms of aroma and taste, utilizes a system of an electronic controller (250), pressure switch (170), gas delivery valve (180), check valve (50) and vent valve (160) to create a pressurized environment of inert gas or CO2 gas and low residual oxygen and moisture concentrations within the airtight container assembly (10). An airtight lid (20) with pressure seal (220) covers the airtight container assembly (10) and creates a reusable system whereby the user can remove a portion of the roasted coffee beans or grounds as often as needed in order to brew coffee without degrading the long term freshness of the roasted coffee beans or grounds stored within the airtight container assembly (10).

Abstract: Systems and methods for brewing still beverages in commercial environments are provided. A brewing machine ordinarily used for brewing tea or coffee may be utilized to brew a still beverage. A pre-prepared still beverage mixture may be added to a brew basket or filter within the brewing machine. The brewing machine may then be activated. Water may flow through or be added to the pre-prepared still beverage mixture as it exits the brew basket or filter and enters a dispenser or reservoir. Sweeteners, flavorings and/or pulp may be added to the pre-prepared still beverage mixture as it enters the dispenser or reservoir. This may change the flavor, intensity, texture, and/or taste of the brewed still beverage according to the needs of the operator or the preferences of those who will drink the brewed still beverage.

Abstract: A method for cook time synchronization includes synchronizing a cook time in one of a plurality of cooking appliances to a user selected remaining cook time from one of the other of the plurality of cooking appliances. The method also includes: (1) transmitting, to the one of the plurality of cooking appliances, a remaining cook time from each of the other of the plurality of cooking appliances over a network; and/or (2) requesting, at the one of the plurality of cooking appliances, the remaining cook time from each of the other of the plurality of cooking appliances over the network in response to a user input at the one of the plurality of cooking appliances.

Abstract: A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer.

Abstract: A method 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: A substantially closed loop filtration and convection system is configured to move fluid/oil volume within a fryer vat. The vat has a flow directed inlet, which directs flow of cooking fluid in a direction across the bottom of the vat directing the flow of oil and crumbs/debris across the vat, up and across a flow separation portion toward and into a cleaning zone portion of the vat. A crumb tray or crumb/debris catch system is disposed in the cleaning zone adjacent to the vat.

Abstract: Shown here is a process for preparing a concentrated liquid composition (such as a broth) from poultry or other meat sources without the use of any enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. Also shown are methods of extracting proteins from raw poultry or other meat sources at relatively low temperatures. Methods of making a high protein curd is also shown.

Abstract: The present invention relates to a method for producing fermented and vacuum-treated coffee using Kopi Luwak enterobacteria, in which the coffee contains a low concentration of caffeine and a high concentration of ?-aminobutyric acid (GABA). According to the present invention, the fermented and vacuum-treated coffee produced using Kopi Luwak enterobacteria according to the present invention has advantages in that it is produced by rapid fermentation, uniquely smells like caramel, chocolate, grass, etc., unlike unfermented green coffee beans, and has a reduced bitter taste and a deep and heavy taste with an appropriate sour taste.

Abstract: Aspects of the disclosure include a method for producing a batch according to a batch process that includes adding ingredients to water to form a batch, mixing the batch, measuring the drive gain of the batch in real time using an in-line density device, monitoring amplitude variation of the drive gain, comparing the amplitude variation of the drive gain to a predetermined threshold, and providing an indication based on the amplitude variation of the drive gain that the batch is homogeneously dispersed or fully dissolved. Other aspects of the disclosure relate to a method for detecting homogeneity of a mixture and a method of determining the degree of mixing of a batch.

Abstract: High pressure, low temperature, continuous flow extraction systems and methods are designed to produce fluid consumables, including water-based consumables such as coffee or tea. The extraction systems and methods are designed to be safer, more efficient, and more scalable than other known and conventional extraction techniques, and to have significantly quicker extraction times and higher yields.

Abstract: A granular composition containing dietary fibers derived from green tea and a method for preparing the same are provided. The granular composition may be prepared into granules, which has a suitable size and a shape to eat, using processed green tea having an insoluble dietary fiber content of 70% by weight or more; and a sugar alcohol as raw materials. The granular composition may also be useful in solving the problems such as dust scattering, throat choking, and the like due to the good flowability of the granules, and useful in manufacturing articles because the granular composition is easy to quantify due to the good filling properties.

Abstract: A compound represented by the following formula (1): wherein, R1 is a linear or branched alkyl group having 1 to 3 carbon atoms or a hydroxyl group; and R2 is a 1-pyrrolyl group, a 2-pyrrolyl group, or a 3-pyrrolyl group. The present invention can provide a means highly effective in contributing to savory roasting flavor and capable of imparting fragrance with natural feeling.

Abstract: The present invention has objects to provide a powdery plant extract for beverages, having satisfactory flavor-retaining effect and solubility. The present invention solves the above objects by providing a powdery plant extract for beverages, comprising a plant extract for beverages and a branched ?-glucan mixture having the following characteristics (A) to (C): (A) Being constructed by glucose molecules; (B) Having a branched structure with a glucose polymerization degree of one or more, bound via a linkage other than ?-1,4 linkage to a non-reducing end glucose residue at an end position of a linear glucan with a glucose polymerization degree of 3 or higher, having a structure of binding glucose molecules via ?-1,4 linkages; and (C) Isomaltose in an amount of 5% by mass or higher, on a dry solid basis, of the hydrolysate is formed when digested by isomaltodextranase; where the mass ratio of the plant extract for beverages and the branched ?-glucan mixture is in a range of 1:0.

Abstract: A milk food product is provided that when mixed with baby food and given regularly to a baby will reduce the likelihood of the baby developing a food allergy. The milk food product is produced by taking milk and mixing or whipping the milk with other ingredients such as rice, tapioca, wheat, corn, nut flours, soy flour, or bean flour. The resulting batter is then baked in order to produce a cake-like product. The resulting cake is then dried in order to remove substantially all moisture. The dried cake is then ground or milled into a powder.

Abstract: A beverage maker includes a water supply module configured to supply water used by the beverage maker, an ingredient supplier that is connected to the water supply module through a first main channel and that includes a plurality of ingredient holders, a fermentation module connected to the ingredient supplier through a second main channel and configured to receive ingredients from the ingredient supplier and water from the water supply module, a beverage dispenser connected to the second main channel, and a sub channel configured to connect the water supply module to the beverage dispenser.

Abstract: A method of preparing a cold brew beverage includes providing a flavorant, identifying a brew cycle for preparing the cold brew beverage, and performing said brew cycle, wherein performing said brew cycle includes steeping said flavorant within a predetermined volume of water having a temperature between about 30° C. and about 50° C.

Abstract: A portion capsule for producing a beverage. The portion capsule has a capsule body including a cavity. A filter is located inside of the cavity. The filter is configured to stretch and/or yield upon contact with an external perforation means. A lid is attached to the capsule body.

Abstract: Provided is a water carbonation unit including: at least one water feed and at least one pressurised carbon-dioxide feed; a merging duct extending between a first, closed end and a second end, the at least one water feed and at least one carbon-dioxide feed opening into said duct at said first end; said second end opening into a mixing chamber linked to a carbonated water outlet; the carbonated water outlet configured to restrict outflow of carbonated water from the chamber to thereby maintain pressure within the chamber while carbonated water flows out of the carbonated water outlet.