Abstract: In one respect, the invention is a coring machine for removing portions of food item blanks, the coring machine including a plate assembly for holding the food item blanks and a pair of coring assemblies, each having a plurality of coring bits that are aligned with passages in the plate assembly.

Abstract: The invention relates to a brewing method including providing a capsule into a brewing module with a brewing liquid injector and a brewed product discharging device, said capsule having a covering surfaces on an extraction side and an injection side, said injector having at least one perforation element for each of the injection and extraction sides; closing a brewing chamber of the brewing module so that the at least one perforation element pierces the injection-side covering surface along a cutting line; introducing under pressure a brewing liquid into the region between the injection-side supporting surface and the injection-side covering surface in such a manner that the pressure of the liquid causes the extraction-side covering surface to be displaced towards the interior of the capsule wherein brewing liquid then enters the capsule; and maintaining said pressure until the brewed product emerges from discharge openings produced in the extraction-side covering surface.

Abstract: A method for debittering olives is described. The method includes contacting olive flesh with a granular polymeric resin under conditions sufficient to remove one or more bittering compounds from the olive flesh, thereby debittering olives.

Abstract: The present invention provides to a method of preparing a flavored coffee using reduced amount of flavorant, and a coffee composition used for preparing such flavored coffee. An amount of colorant is used to replace up to 20.1% by weight of the flavorant present in a flavored coffee beverage. The flavor perception of the coffee beverage containing reduced amount of flavorant is equivalent to that of the original coffee beverage containing regular amount of flavorant.

Abstract: A portable insulated beverage brewing device 10 for liquids and gravity fed method for brewing. A device 10, with lid 14 and vessel 12, may house insulation 52A and 52B, liner reservoir 50A and 50B, and filter 28 to brew hot or cold liquids and contain hot or cold liquids for controlled dispensing 26. A large capacity filter 28 secures inside the vessel 12 accepting brew mixtures for gravity fed brewing method.

Abstract: The present invention relates to a Turkish coffee cooking and serving machine having a cooking compartment whose inner volume is heated by a heater and wherein coffee mixture including Turkish coffee, water and optionally sugar is cooked; and when the cooking process is completed, providing transfer of the cooked coffee mixture in the cooking compartment through a discharge spout to a beverage receptacle for serving the cooked coffee to people.

Abstract: A process for the complete fractionation of cocoa beans with ‘zero waste’ into various value-added ingredients, a composition having cocoa polyphones/procyanidins and soluble dietary fiber, and a water dispersible and sustained release formulation of cocoa polyphones with cocoa soluble dietary fiber capable of forming a colloidal dispersion of bioactive cocoa polyphones in gastric fluid.

Abstract: A method includes 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 process for producing milk foam includes pumping milk through a milk line with a milk pump having an adjustable speed for adjusting the capacity of the milk pump. Milk from the milk line and air are mixed inside a first mixing chamber to produce a milk foam. Properties of the milk foam, including a consistency of the milk foam, are a function of the speed of the milk pump. A device for producing the milk foam includes a milk container; an outlet; a milk line connected between the milk container and the outlet; a first mixing chamber installed in the milk line to mix milk and air to produce milk foam; and a milk pump having an adjustable speed coupled into the milk line.

Abstract: The present technology may include a stabilized mass of egg composition having both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas, such as air, carbon dioxide, or nitrogen. The mass may flow as a liquid at 20 C and 760 mm Hg atmospheric pressure and 40% relative humidity. The mass may be in a frozen state. The mass may be in a dried powder state or dried solid mass.

Abstract: The present invention relates to a powder for coloring a food product or a food product surface when heated, the powder having a plant extract, a chemical base, and a carrier; wherein the plant extract includes a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring. Further aspects of the invention are the use of said powder for coloring a food product when heated for example in a microwave oven and to food products having said powder.

Abstract: A tankless beverage brewing apparatus that includes a digital controller for dynamically varying the water temperature and/or the brew flow rate of the dispensed beverage is shown. In some embodiments, a main supply line of the tankless beverage brewing apparatus includes a pressure reducer, a pressure sensor, a linear heater, a temperature sensor, and a spray valve; all supplying a hot water spray head and/or a hot water spigot. The inlet of the main supply line of the tankless beverage brewing apparatus may be connected directly to the local cold water supply. The controller uses feedback from the temperature sensor and/or the pressure sensor to dynamically vary the water temperature and/or the brew flow rate depending on the type of beverage being brewed.

Abstract: A delivery assembly for a machine for preparing beverages via capsules (10) includes: a support structure (2) bearing an injector device (40) for introducing a fluid into a capsule (10); a capsule-holder (50), mounted movable in the support structure (2); guide elements (52-54, 32-34) designed to enable the capsule-holder (50) to displace between a position distanced from the injector device (40) and a position approached to the injector device (40); an actuation kinematic arrangement (3-7), which can be operated for causing displacements of the capsule-holder (50) between the distanced position and the approached position; and a longitudinally extended ejector member (70), mounted movable on the capsule-holder (50) and designed to eject the capsule (10) on the outside of the capsule-holder (50) during displacement of the capsule-holder (50) from the approached position to the distanced position.

Abstract: A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

Abstract: There is a process which can pasteurize in-shell chicken eggs to inactivate pathogens when present which includes all strains of salmonella and all strains of viruses that historically have been known to exist within chicken eggs and currently are known to be evolving into new and separate strains which may cause large quantities of human illnesses unless countermeasures are developed and employed. One such countermeasure is provided through pasteurization of the subject in-shell eggs through pasteurization involving concurrently a secured environment together with a protocol which enables total inactivation of the targeted pathogens whether bacterial or viral without risk of recontamination.

Abstract: The invention concerns a beverage production device (10) having a first dissolution chamber (1), said first dissolution chamber being configured for producing a beverage by mixing a beverage concentrate and a diluent and having: —at least one diluent inlet (11a, 11b) and—at least one liquid delivery outlet (12), —a bottom wall (13), the at least one liquid delivery outlet (12) being set in said bottom wall, wherein the device has a second dilution chamber (2), said second dilution chamber having: —a top wall (21), and—at least one liquid inlet (22) through the top wall, said liquid inlet being the liquid delivery outlet (12) of the first dissolution chamber, and—at least one diluent inlet (23) configured for introducing a diluent in the second dilution chamber and mixing said diluent with the liquid flowing from the at least one liquid inlet (22) through the top wall.

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: Provided is a liquid stirring apparatus of the type using a non-contact drive mechanism (4) where the stirrer is driven through a magnetic drive effect without a mechanical connection member intruding through a wall of a container (2) for receiving a liquid to be stirred. The stirrer is received in use within the container (2). The non-connect driving mechanism (4) is arranged externally of the container (2). A holder is provided for positioning the stirrer within the container (2) where the holder is not integrally formed with the container (2), but is a separate component therefrom. The holder is not affixed to the container (2), but locates within the container (2) such that it positions the stirrer adjacent a wall of the container (2) near to the external location of the non-contact drive mechanism (4). The holder is manually removable from the container (2) and the stirrer is manually removable from the holder for cleaning.

Abstract: The present invention provides a method, a device and a system for preparing a beverage from an extractable product, such as ground coffee. Said device is provided with a receptacle (2) having an inlet for the extractable product and an outlet (3) for the extracted beverage. The method includes the steps of: providing said extractable product into the receptacle (2); closing off completely the outlet of the receptacle (2); providing a pressurized fluid, such as water and/or water vapor, through the inlet on and/or in the extractable product, thereby pre-extracting the extractable product in the closed receptacle; and opening the outlet (3) when a predetermined threshold, such as a volume, pressure or time related threshold, is reached, thereby obtaining the extracted beverage.

Abstract: The method of the invention is characterized in that in the first phase the device installation is filled with processed liquid product, yielding a low pressure zone and then the processed liquid product is introduced under high pressure into the cavitation process, where moving at a rate of not less than 3 m/s and under pressure of not less than 20 bar is introduced to the cavitation and rotation location of the separated streams of the processed liquid product, which rotating in the further part, in the longitudinal axis of the cavitator, move in the opposite directions, resulting in differential pressure leading to cavitation process with effects characteristic for sterilization and homogenization with heterogeneous parameters, wherein in the next phase a separation takes place into a liquid product, which has a particle size larger than 600 nm and a liquid product which has a particle size smaller than 600 nm, wherein the liquid product of larger particle size is directed to cooling and complementary cavi