Abstract: Tea polymerized polyphenol-containing beverages having reduced bitterness and astringency of tea polymerized polyphenols while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of tea polymerized polyphenols in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the tea polymerized polyphenols is adjusted to within a certain range.

Abstract: A method for brewing coffee involves providing two separate quantities of coffee particles, wherein only a first quantity of coffee particles is used for an actual process of brewing coffee by causing this quantity to interact with an extracting medium, and wherein another, secondary quantity of coffee particles is heated for enhanced aroma release. The second quantity may be small compared to the first quantity. The two separate quantities of coffee particles may be obtained by first providing a single quantity of coffee particles, for example by grinding a number of coffee beans in a grinding module (20), and then dividing the single quantity into the two quantities. In a device (1) which is suitable for carrying out the method, a dividing arrangement (40) may be applied for realizing a suitable distribution of coffee particles over a brewing chamber (10) and a heating module (30) of the device (1).

Abstract: Catechin compound(s)-containing beverages having reduced bitterness and astringency of catechin compound(s) while maintaining tea-like preferable flavors, methods of production thereof, and the like are provided. The content of catechin compound(s) in a beverage is adjusted to within a certain range, the total content of RebM and RebD in the beverage is adjusted to within a certain range, and the weight ratio of the total content of RebD and RebM to the content of the catechin compound(s) is adjusted to within a certain range.

Abstract: A rebound garlic peeling apparatus is presented having an elastomeric, rubberlike, spherical member separable into halves. A first hemispherical section is therefore securable to a second hemispherical section to encapsulate a hollow center. An interior layer, disposed bounding the hollow center when each of the first and second hemispherical members are secured together, is forced to contact garlic cloves enclosed therein when the spherical member is accelerated against a proximal surface. Tractive engagement of the interior layer against the garlic cloves effects separation of the garlic tunic and sheath from the cloves whereby the cloves are expediently peeled by bouncing the spherical member previous to culinary preparation. Force of impact is absorbed predominantly into the spherical member whereby any bruising of the cloves is minimized.

Abstract: In a method for producing milk foam, in particular for the preparation of drinks that contain milk foam in a coffee machine, a gaseous medium, in particular air, is delivered to milk conveyed, and the milk/air mixture that is formed is conveyed to an outlet for milk foam or drinks containing milk foam. The consistency of the milk foam that is produced is determined here and is monitored by a regulating process and/or is changed by a setting. Even with variable conditions of use and operation, perfect quality of the milk foam that is produced is guaranteed, in which, moreover, its consistency can be changed.

Abstract: A stationary slicing head assembly for use with a centrifugal slicing machine for cutting vegetables into slices. The assembly includes a plurality of slicing shoes serially arranged around an impeller having an axis of rotation. A first end of each slicing shoe is positioned adjacent to a second end of a juxtaposed slicing shoe. A plurality of serially arranged knife blades, each knife blade being secured to the first end of a slicing shoe, wherein each knife blade has a cutting edge/has a cutting edge profile defined with respect to the shape of the cutting edge defining a two-dimensional shape of a cut surface produced by the cutting edge. Some of the knife blades are first knife blades which have a first profile, and second knife blades have a second profile. The arrangement of the first and second knife blades configured to cut first and second slices from a vegetable.

Abstract: The present invention relates to a process of extracting native proteins from vegetable source materials such as oilseeds, legumes and grains. Native proteins mentioned in this invention are present in the source material in their non-denatured state, i.e. with their functional properties relevant to application in food industry like solubility preserved and not compromised by processing conditions. Source materials mentioned in the present invention are of vegetable origin and typically contain significant (>5% by weight) amounts of native oils and lipids. The invention further relates to a device for carrying out this process and to the native protein obtainable by the process of the invention.

Abstract: A method for enhancing cognitive development in a pediatric subject involving administering to the subject a nutritional composition which includes up to 7 g/100 Kcal of a fat or lipid; up to 5 g/100 Kcal of a protein or protein equivalent source; 0.25 g/100 Kcal to 16 g/100 Kcal of buttermilk; 5 mg/100 Kcal to 90 mg/100 Kcal of a source of long chain polyunsaturated fatty acid; and 0.015 g/100 Kcal to 1.5 g/100 Kcal of a prebiotic.

Abstract: A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42° F. to 49° F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44° F. to 47° F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.

Abstract: To provide a bottled carbonated drink containing indigestible dextrin, capable of reducing exuding of a dissolved carbon dioxide. The bottled carbonated drink containing indigestible dextrin, including a caramel pigment and a high-intensity sweetener is provided.

Abstract: A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73° C.; freezing or refrigerating the cooled fried eggs.

Abstract: Methods and/or processes for obtaining coffee extracts and/or processing coffee beans. In certain embodiments, improved methods and/or processes for producing desirable and usable extracts from coffee beans which can be used for instant coffee type powders or liquids, for example. In certain other embodiments, improved coffee extraction techniques which permit or allow retainment or capture of desirable levels of aroma products and/or bio-actives from coffee beans.

Abstract: To provide a bottled carbonated drink including a sweetener and a caramel composition, wherein the drink contains an indigestible dextrin and the amount of 4-methylimidazole in the drink is less than 200 ppb. The drink is a bottled carbonated drink of which foam is stabilized.

Abstract: A device for producing milk foam uses Couette flow and a high shear stress that is accordingly applied to a milk-air mixture between two concentrically arranged cylinders. The cylinders are rotated relatively to another. The high shear stress leads to an emulsion of the milk and the air, which is the basis for a foaming effect, once the emulsion flows out of a gap between the two cylinders and expands. The parameters of the device that mainly influence the foaming effect are the width of the gap and the relative rotation speed of the cylinders.

Abstract: Disclosed are methods for separating non-soy plant materials to produce a fat-enriched fraction, a reduced-fat plant extract, reduced-fat plant protein compositions, a crude oil, plant gums, a degummed oil and a protein-fat sediment. Also disclosed are food products containing or prepared from the reduced-fat extracts, fat-enriched fraction, gums, oils, protein-fat sediments and reduced-fat protein compositions.

Abstract: An improved system and process for rapidly producing distilled spirits having characteristics associated with a much longer maturation process is provided. The method involves (a) subjecting an unmatured spirit to ultrasonic energy at a power of at least 3 Watts/Liter for at least one hour while maintaining the temperature of the unmatured spirit between 90° F. and 150° F.; and (b) subjecting the unmatured spirit and wood to actinic light at a wavelength ranging from 400 nm to 1000 nm for a cumulative exposure of at least 2,280,000 lux hours. The disclosure also provides embodiments where a spirit processed with ultrasonic energy is mixed with a spirit that has been separately treated with light to give characteristics of a mature spirit.

Abstract: The invention concerns beverage production system comprising a capsule (10) and a module (1) for producing a beverage from the capsule, the capsule (10) comprising an enclosure (10a) and a rim (10b), and the module (2) comprising a first capsule engagement member (3), which can be displaced relative to a second, co-operating capsule engagement member (2d) between a capsule discharge position and a beverage production position, and the displaceable first capsule engagement member (3) comprises holding means configured for holding the capsule within, the module comprising at least two means (7, 7a, 7b) for engaging the rim of the capsule extending beyond the first capsule engagement member when the first capsule engagement member (3) is displaced from the beverage production position to its capsule discharge position, and wherein the holding means are discrete hooks (341, 342) configured to engage with the rim (10b) of the capsule, and the retaining means are configured so that, during the displacement of the f

Abstract: A process and apparatus for preparing a brewed beverage including utilizing a predetermined amount of brewed substance and a predetermined amount of water. The process comprises dispensing a first amount of water into a receiving apparatus, wherein the first amount is less than the predetermined amount of water of the brewed beverage. The process further comprises dispensing the predetermined amount of brewed substance into the receiving apparatus. The process further comprises dispensing a second amount of water into the receiving apparatus, wherein the second amount of water is less than the predetermined amount of water of the brewed beverage.

Abstract: There is described a hand-held brewing and extracting pipe and method for coffee and tea.

Abstract: A coffee and tea brewing system includes a carafe assembly including a container configured to hold the brewed coffee or tea; a brewing assembly configured to be selectively coupled to the container of the carafe assembly for brewing of coffee or tea and selectively removed from the container of the carafe assembly when serving the brewed coffee or tea, the brewing assembly comprising a mesh filter assembly configured to allow for separation of the coffee grounds or tea leaves from the brewed coffee or tea, and an agitation mechanism configured to selectively agitate the coffee grounds or tea leaves and associated brewing coffee or tea during brewing; and a heating assembly configured to support the carafe assembly and selectively add heat thereto. The agitation is through manual manipulation of a paddle adjacent the mesh filter assembly. A method of brewing coffee or tea is disclosed using the system.