Abstract: Method for making a fruit juice and a container for said juice having the steps of:—procuring a fruit (9) having an outer rind (91) and containing pulp (92) inside it, said rind (91) externally delimiting an imaginary internal space (94) containing said pulp (92);—making a first hole (93) through the rind (91);—inserting a tool (30) through the first hole (93) into said imaginary space (94);—moving said tool (30) relative to the pulp (92) within the imaginary space (94) transforming the pulp (92) at least partly into juice, said juice being positioned within the imaginary space (94) delimited by the rind (91), said rind (91) acting as a container for the juice;—extracting said tool (30), the juice being substantially inside the rind (91) during the step of extracting the tool (30).

Abstract: A process for automated high-throughput fruit or vegetable calyx removal includes a material handling system, a vision system, and a cutting system. The material handling system is capable of transporting the fruit or vegetable through the automated process. The material handling 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 configuration. The vision system identifies the calyx and determines calyx position data and optimal cutting angle for individual fruit. The cutting system uses data received from the vision system to automatically remove the calyx from the fruit or vegetables.

Abstract: A method and apparatus for aging coffee, which both accelerates the aging process, and also imparts and develops a desired flavor profile in the finished (roasted and brewed) bean. Beneficial results are obtained by placing unroasted coffee in intimate contact with or in proximity to aging compounds of interest.

Abstract: Embodiments are directed towards regulating flow rate in an espresso machine, during a multi-phase brewing process which includes a pre-brew and an extraction phase. During the pre-brew phase, coffee grounds are slowly pre-wetted and/or out-gassed with a first volume of water delivered at a first flow rate. During the extraction phase, a second volume of water is delivered, at a second flow rate, to extract espresso, where the second volume is delivered at a generally greater pressure than the first volume. The second flow rate is greater than the first flow rate. The flow rates, volumes, and pressures are regulated by the espresso machine, which includes a flow rate regulation assembly that includes first and second flow paths and first and second valves. Baristas may vary the flow rate, volume, and pressure of water throughout the brewing process by opening, closing, or otherwise adjusting at least one of the valves.

Abstract: The present invention relates to a method for skinning sausages or other food products, wherein an initial cut is made on a front end of said sausage, particularly in the region of an end-side tapering of the sausage, the skin is grabbed in the region of the initial cut at two points located at a distance from each other in the circumferential direction by means of two gripping elements, wherein the skin is particularly pulled onto a plane in a planar manner by a first working movement, particularly onto the contact surface of the sausage, the skin is cut parallel to the longitudinal extension of the sausage starting at the initial cut in the region between the gripping elements, the skin is lifted up away from the plane by a working movement of the gripping elements, and the sausage is conveyed parallel to the longitudinal extension thereof, particularly relative to the position of the gripping elements holding the sausage in a lifted position, and the skin is thus pulled off the sausage.

Abstract: A portion capsule for producing a beverage is proposed, having a capsule body with a capsule base and a filling side, with a cavity for accommodating a pulverulent or liquid beverage base being formed between the capsule base and the filling side, with a filter element being arranged between the beverage base and the capsule base, and with the filter element having a non-woven which is arranged in the region of the capsule base.

Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.

Abstract: The invention relates to a device for centrifuging at least one food product having at least one conveyance means (7, 7a, 7b) and at least one centrifuge element (9a, 9b) having an interior space (15a, 15b) to receive the food product and being adapted to be spun around a first rotational axis, wherein the food product is conveyable into the internal space via the conveyance means, wherein the conveyance means is at least partly insertable into and extricable out of the interior space, as well as a method for centrifuging at least one food product using said device.

Abstract: The invention relates to a method for producing a coffee beverage in a brewing chamber (36) of a coffee machine (10) and to a coffee machine (10) for performing a method for producing a coffee beverage. The aim of the invention is to improve the dispensing of coffee, especially in its first phase, in order to avoid undesired splashing due to increased pressure of the coffee beverage at the coffee beverage outlet (47), According to the method of the invention, the brewing water is supplied to the brewing water inlet (35-1) of the brewing chamber (36) at a first volume flow rate during a first period of time (T1) of a first brewing phase (a), and during a second period of time (T2) of the first brewing phase (a), the brewing water is supplied to the brewing water inlet (35-1) of the brewing chamber (36) at a second volume flow rate, wherein the first volume flow rate and the second volume flow rate are both different from zero and wherein the second volume flow rate is lower than the first volume flow rate.

Abstract: An object of the present invention is to efficiently dispose a good coloring layer without any pigment bleeding/irregularity on the surface of the food product during cooking a meat product. The present invention provides a pigment transfer sheet for foods having a heat-resistant and water-resistant substrate and a transferable transfer coloring layer disposed on the substrate, wherein the transfer coloring layer contains a water-soluble pigment and at least one binder.

Abstract: Donor milk has become a standard of care for feeding preterm infants, particularly those with gestational ages of 34 weeks or less, whose mothers are not lactating or not producing sufficient milk quantities. However, prior to distribution, donor milk is required to undergo pasteurization, typically using the Holder method, which is believed to destroy immune proteins in the milk and denature many other proteins. Donor milk has been found to contain concentrations of chemokines, cytokines, and growth factors, evidencing the value of donor milk over formula. In light of the findings, donor milk is supplemented with chemokines, cytokines, and growth factors that are found to be lower in the donor milk as compared to mother's own milk.

Abstract: Process for extracting unwanted acidic compounds from a drinkable liquid which includes: arranging, in a first tank (2), a liquid (L) has at least one unwanted acidic compound; conveying the liquid (L) to a membrane separation unit (3); separating, in the membrane unit (3), the liquid (L) into a retentate (R) and a permeate (P) mainly containing the unwanted acidic compound; adjusting the conductivity of the permeate (P) at a minimum threshold value greater than 200 ?S susceptible to dissociate at least a fraction of the unwanted acidic compound into corresponding ions; flowing the permeate (P) through an electrodialysis unit (6), extracting at least part of said ions, to obtain one concentrate (C), containing the aforesaid ions, and one deacidified permeate (Pd) substantially without such ions; mixing the deacidified permeate (Pd) with the retentate (R) to obtain the deacidified final drinkable liquid.

Abstract: A device for brewing coffee including a jacketed brewing vessel and a manual siphon element and methods of using the device to brew coffee. The device includes a base having a bowl, a first neck communicatively connected to the bowl, and a second neck communicatively connected to the bowl; a brewing vessel communicatively connected to the first neck; and a siphon element communicatively connected to the second neck. Operating the siphon element results in a reduced pressure within the bowl. When the brewing vessel is full of a first volume of water, the reduced pressure within the bowl results in the volume of water flowing from the brewing vessel into the bowl. A second volume of water may be added to a jacket of the brewing vessel to change the temperature of the first volume of water.

Abstract: A carbonation apparatus includes a pressure vessel includes a cap that has a gas inlet and a gas outlet. The carbonation device also includes a seal. The seal includes a labyrinth preventing contact of a liquid within the pressure vessel with the cap during a carbonation process. A locking mechanism removably locks the cap and seal and antifoam device relative to the pressure vessel.

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: A method for producing a beverage using a portion capsule is proposed. The portion capsule includes a capsule body with a capsule base and a cover, a cavity for accommodating a pulverulent or beverage base being formed between the capsule base and the cover, and a filter element being arranged between the beverage base and the capsule base. The filter element includes a non-woven having a felt structure such that no crema is formed on the beverage. The method includes providing the portion capsule in a first method step, perforating the capsule base by means of an external perforation means in a second method step, and at least partially spacing the filter element apart from the capsule base in a third method step.

Abstract: An information handling system (IHS) includes a coffee design application. The IHS receives first input information from a user that specifies a coffee design mode. The IHS receives second input information from a user that enables the IHS to define a unitless brew formula line ratio of water weight to coffee weight. The IHS displays a brew formula line on a universal brewing control chart graph, the brew formula line being dependent on the brew formula ratio. The IHS operates in a selected one of a brew water volume mode, a desired coffee yield mode and a ground coffee weight mode. The IHS converts input values to selected units and resultant output values to selected units in real time. The IHS projects a target total dissolved solids (TDS) % value on the brew formula line and plots a universal brewing control chart.

Abstract: A machine for preparing beverages is described. The machine has a support structure which defines a first area for receiving a capsule that contains a beverage preparation and a second area for beverage delivery. The machine has support means for supporting the capsule containing a beverage preparation at the first area and means for directing a localized hot air jet to a predetermined localized portion of an enclosure of the capsule to form a first through opening in the predetermined localized portion thereby allowing the beverage preparation to come out therefrom.

Abstract: Press machine for producing mozzarellas having a substantially two-dimensional geometry, having a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station having an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also having at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry.

Abstract: The invention is directed to a French press combination grinder, filter, and drinking vessel, and method of making coffee. The system has a motor base, a container body, and two selectively removable container bases. The first removable container base has a blade, and the second removable container base has a plunger and filtering unit. Coffee beans are placed in the container body and ground when the first selectively removable container base is attached to the container body. Then, after the coffee is ground, the first base is removed and hot water is poured into the container body. The user then attaches the second container base and depresses the filtering unit to separate the coffee slurry into a liquid portion on top and coffee grounds portion on the bottom. The user may then drink the coffee directly from the same container that ground and filtered the coffee beans.