Abstract: A delivery assembly for a machine for the preparation of liquid products using cartridges includes: an injector device, capable of introducing into the cartridge water and/or steam under pressure, an infusion chamber facing the injector device and capable to receive the cartridge, an actuation system, designed to cause displacements of the infusion chamber between a spaced position and a close position with respect to the injector device, a loading arrangement that includes an inlet passage and retention means, switchable between a retention condition and a release condition of the cartridge by means of displacements of the infusion chamber with respect to the injector device. The delivery assembly further includes ejector means, functionally distinct from the retention means and capable of pushing the cartridge towards the outside of the infusion chamber in function of the displacement of the infusion chamber towards its spaced position from the injector device.

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: 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: The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of: a) introducing water in the capsule to submerge the tea leaves in the capsule enclosure, then b) introducing water at a soaking flow of at most 80 ml/min, then c) introducing water in the capsule until the required volume of beverage is delivered, wherein during at least one period of step b), water is introduced in the capsule at least once at a stirring flow superior the soaking flow to stir tea leaves.

Abstract: A brewing device has a brewing chamber for extracting and/or dissolving a substance provided in a portion capsule and the brewing chamber has a first brewing chamber element and a second brewing chamber element. The first brewing chamber element can be moved between a loading position, in which the first and second brewing chamber elements are at a distance from one another, and an extraction position, in which the first and second brewing chamber elements are moved toward one another in order to form a substantially closed brewing chamber. Each brewing chamber element has a perforation means, wherein the capsule lid can be punctured using the first perforation means and the bottom area of the portion capsule can be punctured using the second perforation means. A method for extracting and/or dissolving a substance that is provided in a portion capsule includes the portion capsule is opened on the feed side of the portion capsule and on the drain side of the portion capsule.

Abstract: Disclosed is a flavor improving agent that is a fraction derived from fruit juice or squeeze. A fraction wherein the amount of substance ratio between polyphenols and saccharides, the latter after acid hydrolysis of the fraction, (polyphenol/saccharide) is 0.1-10, and even more preferably, wherein the amount of substance ratio of the polyphenol and the saccharide before acid hydrolysis of the fraction (polyphenol/saccharide) is 1-100, and is used as a flavor improving agent. Such fraction are obtained with a method such as by a fruit juice or squeeze being absorbed onto a synthetic resin adsorbent and the adsorbed components being eluted by a solvent, or by extracting fruit juice or squeeze with ethanol. The flavor improving agent has flavor improving effects such as suppressing sourness, bitterness and astringency of foods and beverages, reducing harsh taste, contributing to a juice-like feel and contributing to a richness.

Abstract: The present description includes containers having an improved puncture design that can be punctured without substantial deformation of the container. Such containers are particularly suitable for use in preparing beverages using automatic machines, particularly those used for preparation of single serve beverages. Also provided are thermoplastic materials having improved punctureability for use in containers, containers for preparation of a beverage, and methods for preparing a beverage using such containers.

Abstract: Aspects of the present disclosure relate to the brewing of beverages from a liquid, such as water, and a flavor base, such as tea, cocoa, or coffee. Specifically, aspects of the present disclosure enable the brewing of beverages at a rapid rate by enabling removal of spent flavor base (e.g., coffee grounds) from a brewing chamber. In one embodiment, a filter is provided in fixed attachment with a wiper. After a brewed beverage is forced from the brewing chamber through the filter, the filter can be removed from the brew chamber. Removal of the filter causes the wiper to pass over the brew chamber, sweeping away spent flavor base and preparing the brew chamber for subsequent use. In some embodiments, a scraper may be positioned such that removal of the filter from the brew chamber causes the scraper to remove spent flavor base from the filter and/or wiper.

Abstract: Provided are a preparation process of a purified green-tea extract capable of easily and efficiently removing a turbidity component contained in a green tea extract; a purified green-tea extract prepared by the preparation process; and a packaged beverage containing the purified green-tea extract. The preparation process of a purified green-tea extract containing, in the solid content thereof, from 36 to 99 mass % of non-polymer catechins comprises bringing a green tea extract into contact with a mixed solution containing an organic solvent and water at a mass ratio of from 65/35 to 97/3 and active carbon and/or acid clay or active clay, adjusting the organic solvent/water mass ratio of the resulting solution to from 0/100 to 85/15, and then separating the turbidity component thus separated.

Abstract: In accordance with one embodiment, a pressed coffee maker is provided. The coffee maker can comprise a tank for storing coffee solution; a screen disposed in the tank for pressing coffee grounds in the tank; and a squeegee to clean the tank. A removable bottom can be used to both add new coffee grounds and remove used coffee grounds.

Abstract: A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.

Abstract: The present invention relates to a capsule for delivering a food product by injection of a fluid under pressure into the capsule, said capsule having a chamber defined by capsule side walls, a flexible bottom wall and a top wall, said chamber containing at least one ingredient to be dissolved and/or extracted by said injection fluid, and a beverage dispensing structure having at least one dispensing opening disposed through the bottom wall, wherein said beverage dispensing structure includes a pressure retaining element adapted to retain a certain predetermined dissolution and/or extraction pressure in the chamber, disposed in the vicinity of the bottom wall, which includes a protrusion in correspondence to the dispensing opening so that said protrusion is disposed into the corresponding opening and restricts its diameter at the time injection fluid inside the capsule chamber moves said membrane towards said pressure retaining means.

Abstract: The invention relates to a method of, and an apparatus (10) for, preparing a beverage from a solvent (11) and ingredients (12). The apparatus comprises:—a container (13) for containing the solvent,—an infuser (14) for containing the ingredients,—a first system (15) for moving solvent from the container to the infuser, and—a second system adapted to assume a first position for moving solvent being in the infuser out of the container, and a second position for carrying solvent being in the infuser back into the container. This apparatus allows preparing a beverage from a solvent and ingredients by means of a preliminary rinsing step of the ingredients, which is conducted in a simple manner for the user. Also, this apparatus allows a user to easily control the rinsing of the ingredients with respect to time, amount of water, etc., which minimizes nutritional loss (e.g. catechins in tea) during rinsing of the ingredients.

Abstract: A cartridge comprising a cup-shaped body having a base, a peripheral side wall and an open top with a lid attached to the cup-shaped body to define a container volume. The lid being pierceable to accommodate an inflow of an aqueous medium. A filter being located within the container volume to divide the container volume into an ingredient chamber volume and a filtrate volume. The base being pierceable to accommodate an outflow from the filtrate volume. The peripheral side wall comprising a plurality of flutes that define a plurality of filtrate channels configured to direct beverage flow downwards. The cup-shaped body being configured to be laterally expandable in use when aqueous medium at a temperature of at least 85° C. and a pressure of at least 20 KPa is introduced into the container volume.

Abstract: A cartridge for preparation of a beverage comprising: a closed container defining a container volume; a filter to divide the container volume into an ingredient chamber volume and a filtrate volume; a beverage medium located in the ingredient chamber volume; and a guard element located in the filtrate volume; wherein the guard element is separately-formed from the closed container and located within the filtrate volume to define an outlet zone, the guard element being interposed between the filter and the outlet zone; wherein the guard element is configured to prevent encroachment of the filter into the outlet zone such that on piercing of a piercing surface of the cartridge by a piercing element of a beverage preparation apparatus the piercing element is enabled to be placed in fluid communication with the outlet zone without the piercing element contacting the guard element or filter. Associated methods and systems are also disclosed.

Abstract: A beverage maker for brewing a beverage utilizing a brewing material pod that includes an interior portion having a filter and a brewing material. The beverage maker includes a container having a bottom portion and a sidewall forming a cavity, and a top-opening mouth for receiving a quantity of a liquid into the cavity. The beverage maker also includes a cap sized to fit over the mouth of the container. A plunger assembly is coupled to the cap and includes a cavity configured for selective receipt of the brewing material pod. The plunger assembly includes punches that puncture the brewing material pod to provide a flow path therethrough. A user may brew a beverage by filling the container with hot liquid, and pressing the plunger assembly including the brewing material pod downward through the hot liquid.

Abstract: A beverage maker having a liquid director configured to channel liquid toward a lowermost surface thereof, into and though an opening in the beverage maker, and to a fluid container of the beverage maker. The liquid director can be engaged with a lid of the beverage maker and/or at least one side wall of the container. The lid can be moved between a first position where the lid at least partially covers the opening and a second position where the lid does not cover at least a portion of the opening. The liquid director can be in a deployed, fluid receiving position when the lid is in the first position and can be in an undeployed position when the lid is in the second position.

Abstract: pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavour are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.

Abstract: Disclosed herein are diatomaceous earth products containing reduced soluble metal levels, processes for reducing soluble metal levels in diatomaceous earth products, and methods of using the same. In particular, diatomaceous earth products are disclosed that have been treated with at least one surface metal blocking agent, and then subjected to at least one thermal treatment process to reduce the level of soluble metals associated therewith. Such diatomaceous earth products containing reduced soluble metal levels may be useful for various applications including, but not limited to, as filter aid materials.

Abstract: An electrical, automatic hot beverage brewer (10) and method of brewing in which a removable brew chamber (20) has a drain hole (25) in the bottom fitted with a normally closed, pressure responsive brew chamber drain valve assembly (24) maintained in a normally closed position except when pressure against the drain valve (24) exceeds a preselected minimum pressure limit that is greater than the fluidic pressure applied by virtue of head pressure of a full load of hot water and a piston (74) is moved within the brew chamber to control the opening and closing of the drain valve (24) When the piston (74) moves downwardly toward the drain hole the air pressure of a pocket of air (90) above the beverage (92) in the brew chamber (20) is increased to open at the end of a seeping period when it is desired to rapidly expel freshly brewed beverage out the brew drain valve at a relatively rapid rate depending upon the total of the hydraulic pressure and the added pressure from the air pressure source to avoid the need t

Abstract: The disclosure proposes a method of producing a beverage, comprising the steps of introducing a first portion of solvent into a container (11) stored with raw ingredients, the first portion of solvent having a first temperature; introducing a second portion of solvent into the container (11), the mixture of the first portion of solvent and the second portion of solvent having a second temperature that is lower than the first temperature; and grinding the raw ingredients together with the mixture of the first portion of solvent and the second portion of solvent to generate the beverage.

Abstract: A capsule system for preparing beverages by centrifugation of a capsule in a centrifuging brewing device. The system includes a set of different capsules each one for selectively delivering a beverage having specific characteristics that differ from the other capsules of the set. The capsules have a body with a sidewall and a free rim, an upper wall and an extractable or infusible ingredient therein. The capsules are configured with an insertion diameter of the body of the capsule designed for insertion in a rotary capsule holder of the centrifuge brewing device in a referential position, wherein the different capsules in the set having bodies of different storage volumes obtained by a variable depths of the body in the set but the same insertion diameter for all capsules of the set.

Abstract: A beverage forming system that includes a capsule for containing beverage ingredients and having an outer surface; a capsule-based beverage producing device provided with a member for injecting a liquid under pressure into the capsule, a member for draining a beverage from the capsule, and an enclosing member transferable from an opened state to a defined closed state, in which the enclosing member encloses the outer surface of the capsule; and a sealing member associated with the capsule and which is compressible when engaged by the enclosing member in the closed state, wherein the sealing member is effective to compensate for the clearance between the enclosing member and the capsule which would otherwise exist when the enclosing member is in its defined closed state. Also, a method for producing a beverage using such a system.

Abstract: The invention proposes a brewing apparatus for extracting a portion capsule, having an accommodation element, which has a cavity for the portion capsule, and a closure element, it being possible for the closure element to move between a loading position, which is at a distance from the accommodation element, and an extraction position, which closes the cavity, and the brewing apparatus having a holding element for holding the portion capsule in the loading position, and furthermore the holding element being designed in such a way that the portion capsule is aligned substantially in the direction of the accommodation element by the holding element by virtue of the movement of the closure element from the loading position to the extraction position.

Abstract: A hemp protein product, which may be an isolate, produces solutions at low pH values and is useful for the fortification of soft drinks and sports drinks without precipitation of protein. The hemp protein product is obtained by extracting a hemp protein source material with an aqueous calcium salt solution to form an aqueous hemp protein solution, separating the aqueous hemp protein solution from residual hemp protein source, adjusting the pH of the aqueous hemp protein solution to a pH of about 1.5 to about 4.4 to produce an acidified hemp protein solution, which may be dried, following optional concentration and diafiltration, to provide the hemp protein product.

Abstract: A pod containing one or more beverage ingredients is provided, where the pod comprises a generally rigid outer member (12) with an open top and an outlet opening in the bottom, with an internal filter (16) adjacent a bottom portion of the outer member, one or more beverage ingredients disposed above the filter, and a lid (14) closing the open top. The outer member has an outer peripheral sidewall (20) defining the open top and extending downwardly from the open top toward the bottom portion and inwardly converging toward the outlet opening. The bottom portion of the sidewall defines a plurality of ribs (36) extending inwardly in the interior of the outer member toward the outlet opening. Beverage outlet flow paths are disposed between adjacent ribs and directed toward the outlet opening. The filter is supported above the outlet opening and the beverage outlet flow paths by the ribs.

Abstract: A method and apparatus for forming a beverage. Movement of a brew chamber may automatically enable the provision of beverage precursor liquid into a reservoir in a brewer, which is then used (heated or not) to form a beverage. For example, closing of the brew chamber may cause a lid for a water reservoir to be fully opened or otherwise permit movement of the lid to allow access to the reservoir, allowing a user to provide water into the reservoir. The reservoir lid may open with an abrupt action, causing attention to be drawn to the reservoir lid. In another arrangement, closure of the brew chamber may cause actuation of a baffle, pump, valve or other device to provide a suitable amount of water to a reservoir for beverage formation. In another arrangement, opening of the brew chamber may cause the reservoir lid to be automatically and simultaneously opened with the brew chamber.

Abstract: A capsule-based beverage production machine that comprises a module designed for producing a beverage on the basis of ingredients which are contained in a capsule. The module comprises: means for retaining the capsule in a fixed position, and means for perforation of the capsule, wherein the perforation means are controlled to perforate the capsule after the capsule is retained in the fixed position by the retaining means.

Abstract: A capsule-based beverage production machine that comprises a module designed for producing a beverage on the basis of ingredients which are contained in a capsule. The module comprises: means for retaining the capsule in a fixed position, and means for perforation of the capsule, wherein the perforation means are controlled to perforate the capsule after the capsule is retained in the fixed position by the retaining means.

Abstract: Soy protein products are provided which lack the characteristic beany flavour of conventional soy protein isolates and can replace conventional isolates in various food products to provide food products having improved flavour.

Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.

Abstract: A method for operating a hot beverage maker includes the steps of infusing fresh water and storing the resulting beverage in a removable brewed beverage tank. An actuator is engaged for dispensing the brewed beverage from the tank. The tank is placed on a platform in a relationship so as to engage a warmer plate to keep the contents of the tank warm. Accordingly, the hot beverage maker produces a brewed beverage that is stored in the tank until it is dispensed by a user.

Abstract: A capsule (1) for preparation of a beverage from a beverage ingredient (32). The capsule comprising a first section (12, 14) and a second section (15, 40) which together form a beverage ingredient compartment of the capsule in which is received a beverage ingredient. The first section comprising a pre-formed inlet (23) for entry of aqueous medium into the capsule and the second section comprising a pre-formed outlet (41) for beverage formed, in use, from the beverage ingredient and the aqueous medium. Wherein the capsule is compressible when the capsule is inserted into the receptacle of a beverage preparation machine by the first section of the capsule being engaged by an inlet piercer (60) of the beverage preparation machine so as to cause movement of the first section of the capsule towards the second section of the capsule without piercing of the first or second sections.

Abstract: A process for producing the natural sweetener composition which comprises at least one of steviolbioside (STB) extract, Rebaudioside B extract and Rebaudioside D extract (“collectively, the “extracts”) comprises the steps of preparing a mother liquor comprising a mass content of at least 20% of at least one of the extracts; preparing feed liquid comprising at least 20 mg/mL of mother liquor; flowing feed liquid through a porous adsorption column, having a pore size of at least 40 Angstroms, a pore volume of a least 0.8 mL/g and at a flow rate of at least 1L/min and at a pH of between 4 to 5; eluting at least one steviolbioside (STB) extract, Rebaudioside B extract and Rebaudioside D extract with alcohol having a mass concentration of at least 65%; fractionally collecting one or more eluates based on chromatographic critical points for each of the steviolbioside STB extract, the Rebaudioside B extract and the Rebaudioside D extract; concentrating the extracts at a temperature of between 60-80° C.

Abstract: Malic acid-enriched plant extracts useful as food additives are described.

Abstract: A method for breeding Stevia rebaudiana with a high content of RA comprises selecting the plants in the perfect stage with a high RA content as parents and hybridizing them to produce F1 generation seeds; stabilizing the traits of the F1 generation in the imperfect stage; producing F2 generation seeds by a backcross method and optionally producing F3 generation seeds by a further backcross method.

Abstract: A method and apparatus for forming a beverage using a beverage formation device. Opening of a brew chamber may automatically enable the provision of beverage precursor liquid from a reservoir to a heating tank that is used (heated or not) to form a beverage. For example, opening of the brew chamber may cause a valve to be opened or otherwise permit flow of beverage precursor liquid from the reservoir to the heating tank. The valve may open simultaneously and automatically with a brew chamber lid, and may close when the brew chamber lid is closed.

Abstract: A fat-reduced soybean protein material containing a protein and a carbohydrate at a total content of 80 wt % or more in terms of dried form content, containing a fat (as an extract from a chloroform/methanol mixed solvent) at a content of less than 10 wt % relative to the content of the protein, and containing campesterol and stigmasterol (as plant-derived sterols) at a total content of 200 mg or more relative to 100 g of a fat; and a soybean emulsion composition containing a protein at a content of 25 wt % or more in terms of dried form content, containing a fat at a content of 100 wt % or more in terms of dried form content relative to the content of the protein in terms of dried form content, and having an LCI value of 60% or more.

Abstract: In an embodiment of the disclosed 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: A beverage maker having a liquid director configured to channel liquid toward a lowermost surface thereof, into and though an opening in the beverage maker, and to a fluid container of the beverage maker. The liquid director can be engaged with a lid of the beverage maker and/or at least one side wall of the container. The lid can be moved between a first position where the lid at least partially covers the opening and a second position where the lid does not cover at least a portion of the opening. The liquid director can be in a deployed, fluid receiving position when the lid is in the first position and can be in an undeployed position when the lid is in the second position.

Abstract: A liquid infusion and/or brewing process 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 liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.

Abstract: The present invention relates to an improved process for the preparation of an extract enriched in dihydrochalcones, and more specifically enriched in phlorizin, starting from a polyphenolic fraction originating from industrial apple processing. The invention also relates to a dihydrochal-cone extract obtainable by this process, and to a food or a nutraceutical product comprising a dihydrochalcone extract of the present invention.

Abstract: A disposable packaging form is provided for brewed, hot drinks. The invention allows a user to brew the hot drink, squeeze out the brewed contents, and stir the contents of the hot drink. Each action can be performed multiple times before disposal. In some embodiments, the device of the present invention dispenses sweeteners, creamers, flavorings and condiments. The present invention frees the user of the inconvenience of having to collect, wash, or dispose of the stirrers, squeezers and bags of the hot drink individually.

Abstract: The present invention provides a preparation method and system for clarified plum wine and plum extract, blanching plum at 95° C. for 5 minutes, and then extracting the blanched plum with extracting solution containing 70-75% alcohol in volume ratio of 1:2 (w/v) at 8˜10° C. in vacuum for 30 minutes before centrifugation, cooling clarification of the plum juice at ?8° C. and ?20° C. is carried out immediately for 30 minutes respectively, so as to obtain clarified plum wine. Afterwards, the plum wine is concentrated in vacuum to ? of original volume to obtain clarified plum extract; therefore, high quality plum wine and plum extract can be obtained without destroying the plum tissue, and the production efficiency is quite ideal.

Abstract: The present invention relates to a method for producing articles impregnated with at least one plant substance from at least one plant, characterized in that it comprises the following steps: a) Extraction and/or pressing of at least one plant (V1), or at least one part of said plant, producing a liquid plant extract (E1)) and a solid fibrous residue (R1), then b) Separation of said plant extract (E1) from said fibrous residue (R1), and c) Destructuring of said fibrous residue (R1), d) Production of a fibrous web or of an article made from the fibrous residue (R1) obtained in step c), and e) Impregnation of said fibrous residue (R1) with (i) at least said plant extract (E1), which is optionally concentrated, purified, flavored and/or fragranced, with (ii) at least one water-soluble or liposoluble plant substance isolated from said plant extract (E1), with (iii) at least one composition comprising at least one optionally concentrated, purified, flavored and/or fragranced water-soluble or liposoluble substan

Abstract: Capsule for the preparation of a beverage in beverage preparation device comprising: a cup-shaped body (12) comprising a cavity containing a beverage ingredient and a flange-like rim extending outwardly from the base of said body, a delivery wall (13) connected to the flange-like rim, characterized in that the flange-like rim is formed of is a polymer material chosen in grade having a Vicat softening point (ISO 10350) between about 30 and 100° C., preferably between 40 and 90° C. or apolymer chosen in grade comprising a glass transition temperature (Tg) between 30 and 80° C., preferably between 40 and 60° C.

Abstract: A vertical apparatus,—for mixtures of solids & liquids,—used to exchange essence between them,—or used to separate solids from liquids or vice a versa,—placed on the inside floor of a container, has: (1) an outer & (2) an inner parts, both substantially, cylindrically shaped, open ended, loose yet close fitting, & concentrically nested, with the outer part having an integral seal ring at its bottom end, and (3) a horizontal filter element covering the inner part's bottom opening, it being held clamped between the close fitting substantially cylindrical parts. With fluids placed inside the apparatus, they remain there without leaking past the seal ring, until the apparatus is lifted off of the container floor to unseal & filter the fluids into the container.

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 water purifying and flavor infusion device that includes a lower reservoir for storing filtered water, and a pitcher top removably affixed to the lower reservoir. The pitcher top includes a lid, an upper reservoir, and a filter housing affixed to and extending below the upper reservoir. The filter housing is adapted to contain a filter cartridge wherein the upper reservoir and the filter housing are in liquid communication. The device also includes an infusion tube for infusing filtered water with an additive.