Abstract: The present invention relates to a process for making a dehydrated pulp slurry comprising the steps of de-sugaring a pulp slurry, said de-sugaring process producing a pulp slurry with substantially no sugar content, and dehydrating said pulp slurry. The dehydrated pulp slurry produced by this process is such that, when reconstituted, the color, shape, and texture of the pulp contained therein is substantially the same as it was prior to undergoing the dehydrating step.

Abstract: The invention is an improvement of the filter unit in beverage makers. Said filter unit comprises a filter insert and a filter lock, can be placed as a whole onto and removed from the brewing container, and at the same time ensures good sealing of all components. For improved handling, the brewing chamber can be filled and closed outside of the beverage-maker, wherein the particularly large depth of the filter insert offers significant assistance. Closing the brewing chamber by means of the filter closure prevents the beverage base material from oozing out due to a ring engaging in the filter insert and additionally ensures its adequate sealing. By widening the brewing chamber, the beverage-making machine provides a consistent quality of the beverages with of different fill levels.

Abstract: A receptacle holding unit (1) for a device for preparing a beverage from an ingredient contained in a receptacle (2) having: —a first part (10); —a second part (20) that is movable towards the first part, in particular along a longitudinal axis (1?), into a closed position for holding the receptacle in such unit and relatively apart from the first part into an open position for inserting the receptacle into such unit and/or for removal therefrom; —a fastening device (11, 21) having a fastened configuration for fastening together the first and second parts (10, 20) in the closed position and an unfastened configuration such to enable movement of the first and second parts out of the closed configuration; and —an actuator (30) movable between an open configuration and a closed configuration to drive the first part and the second part between the open and the closed positions.

Abstract: A capsule suited to contain inside it a powdered product e.g. powdered coffee) for the preparation of an infusion. The capsule comprises a container closed by a lid. The container is provided with at least a filter of the powdered product/hot water infusion. The capsule is characterized in that it comprises: a central feeding device for feeding a hot liquid according to a substantially vertical direction; said hot liquid being suited to obtain an infusion with said powdered product; and a deflecting device, which is arranged transverse to the hot liquid flow coming from said central feeding device; said deflecting device being supported by the bottom of said container by means of a support device.

Abstract: A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.

Abstract: A process for preparing a flavour composition having an umami flavour/taste and a MSG content of less than 1 wt % (% weight by total dry matter) comprising the steps of: a) heating vegetable matter in water at any given temperature to give cooking water containing flavour-active compounds water extracted from the vegetable matter; b) separating the vegetable matter from the cooking water; and c) concentrating the cooking water to provide the flavour composition. Claims are also directed to the composition obtainable from the process and to food products such as soups and snacks including the composition.

Abstract: Disclosed is a method for producing carrot pectin wherein carrot is extracted with water at a temperature of below 100° C. under conditions with a pH of between 2 and 5, inclusive. The carrot pectin obtained by this production method exhibits excellent dispersion stability for proteins in a wide pH range.

Abstract: A modular infuser includes a back plate assembly containing drive mechanisms and supporting a belt assembly, and infusing and mixing chambers. The belt assembly includes rollers rotating a continuous filter belt in either direction, an annular seal, and a funnel directing liquid to a removable, rotatable spout. The infusing chamber moves between having the bottom clamped to the seal through the filter belt and being spaced apart from the filter belt to allow waste removal by rotation of the filter belt. The mixing chamber receives and mixes ingredient and water, passing the mixture into the infusing chamber below. Replacement of the filter belt with different mesh sizes and of the removable spout with different inner diameters allows the mechanism to be easily adapted for different beverages, such as coffee or tea. Multiple instances of the modular infuser may be mounted in a single vending machine.

Abstract: The invention proposes a portion capsule for producing a beverage, 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 comprising a non-woven which is arranged in the region of the capsule base.

Abstract: An extraction device (110) for extracting at least one ingredient from a biological sample (112) is disclosed, specifically for extracting metabolites from a plant specimen. The extraction device (110) has at least one liquid charger (116) which is adapted to be brought in contact with a first side (122) of the sample (112). The liquid charger (116) is adapted to apply an extraction liquid (128), specifically at least one solvent, to the first side (122) of the sample (112). The extraction device (110) further has at least one sampling device (118) which is adapted to be brought in contact with a second side (124) of the sample (112). The sampling device (118) is adapted to collect sample fluid (126) comprising the extraction liquid (128) and the ingredient.

Abstract: Systems and methods are disclosed for providing hot beverages using a beverage system integrated into a faucet. The faucet- integrated beverage system can include a hot water reservoir mounted under a countertop and fluidly coupled to a cold water supply line. The temperature and fill level in the hot water reservoir can be controlled using control circuitry provided on a circuit board communicatively coupled to the hot water reservoir and one or more sensors. A beverage supply line can extend from the hot water reservoir to a beverage dispensing unit, which can be coupled to the faucet or mounted on the faucet deck. The beverage system can also include an activation button mounted on the faucet or the faucet deck and communicatively coupled to the control board for initiating a brewing process.

Abstract: A beverage maker comprises a water reservoir (1) and a beverage extract holder (2) which is adapted to accommodate an amount of beverage extract, whether contained in a filter or not, which is suitable for containing an amount of fluid, which has at least one outlet opening (4) for letting out beverage, and which is arranged at a position for receiving water from an outlet opening (3) of the water reservoir (1). Furthermore, the beverage maker comprises a movably arranged water flow restriction member (6) which is mechanically connected to the beverage extract holder (2), such that an increasing weight of the beverage extract holder (2) causes an increasing restriction of the outlet opening (3) of the water reservoir (1). If so required, the outlet opening (3) of the water reservoir (1) may be completely blocked in order to prevent the beverage extract holder (2) from overflowing.

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 system for preparing a beverage includes an exchangeable capsule, an apparatus including a receptacle for holding the exchangeable capsule, and a fluid dispensing device for supplying a fluid to the exchangeable capsule. The exchangeable capsule includes a circumferential wall, a bottom, and a lid. The wall, bottom and lid enclose an inner space including the extractable product. The receptacle includes bottom piercing means for piercing an entrance area of an alternative capsule for creating an entrance opening for supplying the fluid to the extractable product. The entrance area of the capsule includes an entrance filter for supplying the fluid to the extractable product therethrough. The filter is a multi-layer filter including at least a first layer and a second layer bonded together. The first layer has a higher tear strength than the second layer and the second layer has a higher stiffness than the first layer.

Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.

Abstract: Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.

Abstract: The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Abstract: A method of making soybean milk applicable to a device of making soybean milk is provided, wherein the device includes a base, a holder for carrying a capsule, a liquid supply mechanism and an injection head; the capsule includes a container and a diaphragm for closing the container, and the method of making soybean milk includes: (a) making the injection head pass through the diaphragm to inject liquid into the capsule, wherein the liquid permeates a soybean powder layer to reach a planar, concave or convex splashing portion at a bottom of the capsule to form a liquid flow passage; and (b) continuing injecting liquid, by the injection head, into the capsule, wherein the liquid is splashed by the splashing portion to gradually dissolve the soybean powder upwards from the bottom of the capsule until the soybean powder is completely dissolved.

Abstract: A method for preparing a drink by passing hot water in a capsule (1), in which first at least one cut (10) extending in a linear fashion is made through the second wall (3) of the capsule (1), substantially without removing material from it. The adjacent portions (11) of the second wall (3) delimiting the cut (10) are then allowed to draw near one another again if necessary, then, by injecting hot water into the capsule, the internal pressure in the capsule is increased to cause at least partial expulsion of the air contained in it substantially without dispensing the liquid, and, then, by deformation of the second wall (3), the adjacent portions (11) delimiting the cut (10) are moved away from one another, allowing the drink to flow out. The invention also relates to an apparatus and a capsule for implementing this method.

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 method for preparing hot beverages in a hot beverage machine by possibly repeatedly pumping a specific quantity of water from a water tank into a heating device, heating the quantity of water, pumping the heated quantity of water out of the heating device into a brewing chamber and possibly at the same time pumping a further quantity of water out of the water tank into the heating device, brewing a brewing substance contained in the brewing chamber to produce a hot beverage, and finally converting the quantity of water last pumped into the heating device completely into steam in a controlled manner for forcing liquid out of the entire line system downstream of the heating device.

Abstract: A beverage brewer having a water flow control system for controlling the flow water through the system during a brewing cycle. The water flow control system is related to the spray head used in the brewer. The system can be calibrated based on the spray head used with the system and the calibration information can be used during the brewing process. An information device may be provided on the spray head to communication information to the brewer to control the brewing process. The brewer may be provided with a reader to read the information from the spray head. A system which can be used with a brewer, including all of the aforementioned information associated with the spray head for use in controlling the water flow during a brewing cycle. The system can be provided with the brewer or retrofitted with an existing brewer.

Abstract: A process is provided for fortifying oilseeds for consumption by animals, comprising heat treating the oilseeds; steeping the oilseeds at a temperature of about 210° F. to about 300° F.; and treating the oilseeds with a composition while they are at a temperature of about 100° F. to about 230° F. The composition comprises at least one dietary factor and a penetrant. The dietary factor position preferably comprises at least one of an amino acid, a nitrogen source, a vitamin, a mineral, protein and a medicament, and the penetrant preferably comprises a surfactant, such as a saponin.

Abstract: A beverage forming method and system employing the introduction of air into the heater tank and/or an expansion chamber after liquid delivery is complete. An expansion chamber may be provided at the top of the heater tank and provide a tortuous flow path from an air inlet to the tank outlet.

Abstract: The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.

Abstract: A system for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The system comprises an exchangeable capsule, and an apparatus comprising a receptacle for holding the exchangeable capsule. The exchangeable capsule is an open capsule with an exit filter adapted to drain prepared beverage from the system into a cup. The apparatus comprises exit filter piercing means that are provided in the receptacle opposite of the exit filter of the capsule. The exit filter piercing means cooperate with the exit filter to pierce the exit filter to create at least one additional opening, wherein the exit filter, when used in a prior art apparatus that has lid piercing means to pierce a lid of a closed capsule, is not pierced by the lid piercing means and stays intact.

Abstract: A kitchen appliance includes a first reservoir for receiving a liquid to be used for preparing a beverage and a hot water generator (‘HWG’) which has an inlet end, an outlet end and a passageway therebetween. The inlet end of the HWG is connected to the first reservoir. Liquid from the first reservoir flows into the HWG through the inlet end. A second reservoir is connected to the outlet end of the HWG. The second reservoir includes a discharge port. A fluid path connects the first and second reservoirs and bypasses the HWG. The kitchen appliance is operable for both pressurized brew/heat cycles and un-pressurized brew/heat cycles.

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.

Abstract: A beverage preparation capsule containing a beverage preparation ingredient, having a body with side walls formed from one or more substantially air- and liquid-impermeable sheet materials defining a chamber containing a beverage preparation ingredient and further defining an outlet channel having an upstream end in fluid communication with the chamber for escape of beverage from the chamber. At least a region of the outlet channel is filled by a filtration material for filtering the beverage escaping from the chamber. Also provided is a clamp assembly for preparing a beverage from such a capsule, the clamp assembly comprising two or more clamp members, wherein an inner wall of at least one of the clamp members comprises a concave base surface for receiving the capsule and one or more pressure pads projecting from the concave base surface for selectively constricting a region of the capsule.

Abstract: A cartridge containing one or more beverage ingredients and comprising an inlet for the introduction of an aqueous medium and an outlet for the beverage produced from the one or more beverage ingredients, the cartridge incorporating within a beverage flow path between the inlet and the outlet an eductor for entraining air into the beverage, the eductor comprising an aperture for producing a low pressure jet of the beverage.

Abstract: Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques.

Abstract: In a beverage brewing apparatus and method for brewing a beverage from a ground ingredient, a filter is configured for containing the ground ingredient. A distribution system is coupled in fluid communication with a source of liquid. A showerhead is disposed above the filter and is coupled in fluid communication with the distribution system for receiving liquid from the source of liquid. The showerhead is rotatable about a rotation axis thereof and has an exit nozzle through which liquid delivered to the showerhead by the distribution system exits the showerhead for delivery to the filter. The exit nozzle is located other than at the rotation axis of the showerhead such that liquid is channeled into the filter in a generally circular pattern upon rotation of the showerhead.

Abstract: The present invention generally relates to resins and uses thereof in composite materials and products. The present invention also relates to extraction processes for obtaining resins from plants and plant materials. The invention also relates to resin extracts obtained from a plant of the genus Triodia, commonly known as Spinifex, processes for obtaining resins, modified resins and composite products incorporating resins.

Abstract: Systems, methods and cartridges for carbonating a precursor liquid, such as water, to form a beverage. A carbon dioxide source can be provided in a cartridge which is used to generate carbon dioxide gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the carbon dioxide source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the carbon dioxide source and/or beverage medium may make for an easy to use and mess-free system for making carbonated beverages, e.g., in the consumer's home.

Abstract: A capsule, system and method for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is shown. The capsule includes a circumferential first wall, a second wall closing the circumferential first wall at a first end, and a flexible sheet-shaped perforate and/or porous third wall closing the circumferential first wall at a second, open, end opposite the second wall. The first, second and third wall enclose an inner space including the extractable product. The third wall forms an outermost boundary of the capsule in an axial direction thereof. The third wall comprises a woven or nonwoven filtering material, such as filtering paper.

Abstract: In an embodiment of the described technology, a multi-chamber cup is used to brew coffee or other (hot) drink in a brewing machine. Such a device allows one to add any coffee, but use all the features of an automated single-cup or multi-cup brewing machine. The multi-chamber cup has an inner cup, an intermediate cup, and an outer cup each having sides with circular cross-sections between a top side and bottom side, defining an inner cavity there-between, each with a lip at a top side of the respective cup, extending outwards from a respective inner cavity of each cup. This allows water to enter and flow through multiple cups (at least three) before exiting the multi-chamber cup, such that the liquid becomes homogenized with dissolved particulate solid matter to produce a flavorful, high-quality drink.

Abstract: Capsule insert able in a beverage production device for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing liquid through the substance using centrifugal forces for producing the beverage which is centrifuged peripherally in the capsule relatively to a central axis of the capsule corresponding to an axis of rotation during the centrifuging operation comprising: an enclosure containing a predetermined amount of beverage substance, a cup-like shaped body, an upper wall for closing the body, wherein it comprises a flange-like rim extending outwardly from the body which comprises an annular raising portion forming a restriction for the centrifuged liquid How path when said portion is engaged by a pressing surface of the beverage production device.

Abstract: In described embodiments, a hot liquid extraction system includes a vessel, a controllable steam and water source external from the vessel which heats the liquid of the corresponding vessel, a filter assembly disposed within the vessel operable to filter and remove a solid from the brewed beverage, and a valve to dispense the filtered beverage from the base of the brew vessel. Some embodiments include one or more valves operable to regulate water flow and steam into the brewing vessel, and a filter operable to separate a brewed liquid from a flavor base and to remove a spent flavor base from the system. Some embodiments include processor control of the system, allowing for operation tailored to individual user requirements that might be downloaded to the processor through various wired and non-wired interfaces.

Abstract: A percolating machine for producing a beverage using a sealed capsule containing anhydrous powdered material, the machine having a pressurized-hot-water dispenser assembly extending along a vertical axis, and in turn having a sprinkler having an end wall substantially crosswise to the aforementioned axis; a removable percolating cup positioned, in use, with its inlet facing the end wall, and for housing a sealed capsule positioned with a sealing wall facing the end wall; and a piercing device integral with the sprinkler and having a number of substantially rectangular-based projections, which extend downwards from the end wall of the sprinkler, are equally spaced about the aforementioned axis along a peripheral portion of the end wall, and pierce the sealing wall of the sealed capsule when the percolating cup is set to a work position contacting the sprinkler.

Abstract: A system including a capsule is usable for preparing a predetermined quantity of beverage suitable for consumption using an extractable product. The system includes a substantially rigid circumferential wall, a bottom closing the circumferential wall at a first end, and lid of a flexible sheet-shaped perforate and/or porous material closing the circumferential wall at a second, open, end opposite the bottom. The circumferential wall, the bottom and the lid enclose an inner space include the extractable product, and the lid includes an impermeable outer circumferential area and an exit area being enclosed by said impermeable outer circumferential area such that, in use, the prepared beverage is drained from the capsule through the exit area. The invention further relates to a method for preparing said beverage using the above system.

Abstract: A sealed beverage preparation capsule includes a sealed hollow body having a top and a bottom, a beverage preparation ingredient inside the body and a layer of filter material at least about 2 mm thick located inside the body and abutting said bottom of said body. A kit is also provided for assembling a plurality of beverage preparation capsules. The capsules include a cup-shaped base having a bottom, and side walls extending from the base to an upper rim defining an open top of the base component, and a plurality of ingredient pods. Each ingredient pod includes a top, side walls and a bottom, each formed of sheet material, wherein the pod contains a beverage preparation ingredient. The ingredient pod is shaped and configured to be engaged with the base component to assemble a beverage making capsule, with the top of the pod forming a lid for the base component and the bottom of the ingredient pod spaced from the bottom of the base inside the base.

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: Apparatuses, methods and systems for liquid flow control and beverage preparation are disclosed. 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: Improved method for purifying extracts containing phytoglycogen or certain derivatives thereof which comprises the step of subjecting the extracts to ultrafiltration. Methods for providing a lower viscosity phytoglycogen material by subjecting an extract containing phytoglycogen (or purified phytoglycogen) to beta-amylase treatment. Methods for preparing beta-dextrins or derivatives thereof from phytoglycogens or derivatives thereof.

Abstract: A method of making a beverage in a beverage making machine includes inserting at least one of a first beverage making cartridge, into the beverage making machine, the first beverage making cartridge includes a gas source portion which includes a solid gas source that through sublimation emits a gas, and pressurizing a gas storage tank arranged to store the gas. The method further includes inserting at least one of a second beverage making cartridge, into the beverage making machine, the second beverage making cartridge includes at least one of a beverage ingredient, supplying a beverage diluent liquid into a beverage diluent receptacle, dissolving the gas, from the gas storage tank, into the beverage diluent liquid; and dispensing selectively a predefined ratio of the beverage ingredient and the beverage diluent liquid to form a beverage.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.

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: A beverage cup lid and a system and method incorporating such a lid is provided. The lid holds an individual serving dose of a beverage to be brewed. Hot water is poured into a chamber of the lid to brew the beverage. The brewed beverage is fed into an underlying cup through an outlet in the lid. The beverage can be consumed through an opening in the lid without removing the spent grounds contained in the lid, from which the beverage was brewed.

Abstract: A capsule for the production of a beverage from a beverage production machine that provides a capsule holder with relief and recessed elements. The capsule includes an inverted cup-shaped body forming a chamber containing a beverage forming ingredient, a bottom injection wall, a sidewall and a flange-like rim; and a delivery wall which is sealed to the body and comprises a relatively flat outer surface extending from the central axis of the capsule to the flange-like rim of the body and at least one portion of porous material capable of providing a backpressure that is greater than the backpressure of the beverage forming ingredient in the chamber. Also, a system and method for the production of a beverage from the previously described capsule.

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.