Abstract: Apparatuses, methods and systems for liquid flow control and beverage preparation are shown. The apparatuses, methods and systems of the present invention include liquid flow control and beverage preparation capsules, pods, cartridges, pouches, systems, and modules for controlling and directing flow streams of liquid through a beverage preparation process. The apparatuses, methods and systems of the present invention may be used in combination with or included as an integral assembly of any apparatus, method or system for liquid dispension.

Abstract: A capsule for storing a fixed amount of syrup. The capsule includes a housing to store the fixed amount of syrup and is shaped to sit on an opening of a bottle of liquid. The capsule also includes a release mechanism to release the syrup in a controlled manner into the bottle. The invention includes a method for releasing syrup from a capsule into a bottle of carbonated water. The method includes the capsule being placed on a rim of the bottle and the capsule receiving a downward force.

Abstract: A method including the steps of: providing an electric coffee brewing machine; providing a single-use, disposable brew basket, inserting the disposable brew basket into the electric coffee brewing machine; brewing a single cup of coffee with the electric coffee brewing machine; and discarding the disposable brew basket after the single cup of coffee has been brewed. The electric coffee brewing machine has a cold water reservoir, an electric heating element for heating the water, and a basket receiving recess. The disposable brew basket has a bottom wall and at least one side wall extending generally upwardly from the bottom wall to define a brewing reservoir for receiving heated water from the electric coffee brewing machine. The bottom wall of the basket has at least one port located in a central portion thereof to permit brewed coffee to flow from the disposable brew basket. The disposable brew basket is inserted into the basket receiving recess of the electric coffee brewing machine before brewing.

Abstract: A cover for single serving beverage filter containers is provided. The cover may have a body forming an aperture at its center, a door hingedly attached to the body and capable of covering the aperture, and a flange extending from an outer perimeter of the body. A spring may allow the door to be biased in a closed position to cover the aperture.

Abstract: The present invention relates to a method of producing an extract of green coffee wherein green coffee beans are subjected to a heat treatment and extracted without being roasted.

Abstract: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans, which includes contacting raw material roasted coffee beans having a Hunter L value of 12 to 35, with coffee bean-derived extract-containing water selected from water containing an extract derived from roasted coffee beans having a Hunter L value of 40 or more and water containing an extract derived from raw coffee beans.

Abstract: A process for making a highly dense legume micro pellet by preconditioning, extruding, cutting and cooling a legume flour-based mixture. The legume micro pellets made in accordance with the invention contain 70 to 90% legume, have a moisture content of 8 to 12% and a density of 700 to 850 g/L.

Abstract: An apparatus and method is shown for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.

Abstract: The present invention relates generally to corn dry-milling, and more specifically, to methods for producing a high protein corn meal from a whole stillage byproduct produced in a corn dry-milling process for making ethanol and a system therefore. In one embodiment, a method for producing a high protein corn meal from a whole stillage byproduct includes, in a corn dry-milling process for making ethanol, separating the whole stillage byproduct into an insoluble solids portion and a thin stillage portion. The thin stillage portion is separated into a protein portion and a water soluble solids portion. Next, the protein portion is dewatered then dried to define a high protein corn meal that includes at least 40 wt % protein on a dry basis.

Abstract: A method for brewing and chilling a brewed beverage such as tea includes brewing the beverage within a first container; pouring the brewed beverage from the first container into a second container containing a chilling medium; and covering the second container with an air-tight lid assembly that provides an air tight seal with the second container. The second container 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. The first container includes a brewing pitcher containing an infuser, and the second container includes a chilling pitcher having a removably-attachable air-tight lid assembly.

Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.

Abstract: This invention relates to a packaging material for unbaked dough products which includes a container that is impermeable to water vapor transmission, a relative humidity control device in the container, dough, and a water permeable sheet forming a cover for the container wherein the relative humidity control device includes a water vapor permeable container containing a solidified humectant composition which further includes a humectant salt, water and carrier.

Abstract: An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea.

Abstract: A coffee composition based on instant freeze-dried coffee with the taste and aroma characteristics of a regular roasted coffee is provided. A method for obtaining the composition by processing regular roasted fine ground coffee through concentrated liquid coffee extract. This processing combined with freeze drying produces uniformly structured freeze-dried granules with uniform content of regular roasted fine ground coffee inside the granules.

Abstract: Process equipment for the separation of gluten from wheat starch including gluten process equipment configured to process gluten after the gluten is initially separated from a starch, the gluten processing equipment having a dewatering press configured to dewater gluten and modified gluten process equipment including at least one component selected from the group of a high pressure water wash system located upstream of the dewatering press, a kneader located upstream of the dewatering press, a homogenizer located upstream of the dewatering press, a dispersion tank configured to precipitate fines downstream of the dewatering press, a solids-ejecting centrifuge downstream, and combinations thereof.

Abstract: Provided is a concentrated coffee extract solution having a rich sweet aroma and a clear aftertaste. The concentrated coffee extract solution contains the following components (A) and (B): (A) at least one pyrazine selected from 2-methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine and 3,5-dimethyl-2-methylpyrazine, and (B) at least one guaiacol selected from guaiacol, 4-ethylguaiacol and 4-vinylguaiacol. A content weight ratio [(B)/(A)] of the component (B) to the component (A) is 0.6 or smaller.

Abstract: An apparatus for brewing a beverage, which includes an elongated member having a plurality of disks stacked along an axis of the elongated member; a filter having at least one slot and adapted to fit over the plurality of disks; and an elongated housing member having first and second slots on opposite sides of the elongated housing member, wherein the elongated housing member is adapted to fit over the filter.

Abstract: The present invention relates to the use of sensitizing dyes of natural origin in the photoelectrochemical solar cells and to the process for obtaining such vegetal extracts from fruits and vegetables.

Abstract: Provided is a process for producing a roasted coffee bean extract suppressed in bitterness by selectively reducing the content of chlorogenic acid lactones while maintaining the content of chlorogenic acids and having taste and flavor intrinsic to the roasted coffee bean extract. The process for producing a roasted coffee bean extract includes adjusting a raw-material roasted coffee bean extract so as to have a Brix degree of from 10 to 40 and a pH of from 5.5 to 6.5, and treating the extract with heat at 100° C. or more.

Abstract: Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in cocoa products with improved taste characteristics and/or increased levels of anti-oxidants and/or vitamins.