Liquid Is Aqueous Patents (Class 426/431)
  • Patent number: 8667891
    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.
    Type: Grant
    Filed: March 12, 2009
    Date of Patent: March 11, 2014
    Assignee: Wal-Mart Stores, Inc.
    Inventors: Jorge B. Garcia, Charles Brian Gross
  • Publication number: 20140065289
    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.
    Type: Application
    Filed: November 7, 2013
    Publication date: March 6, 2014
    Inventors: Brent E. Green, Sarah Medina, Martin Schweizer, Kevin I. Segall, Johann Tergesen, Russ Sampson, Roland Rosset, Curtis D. Hayden, Edwin Catipon
  • Patent number: 8663724
    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
    Type: Grant
    Filed: February 28, 2011
    Date of Patent: March 4, 2014
    Assignee: Food Equipment Technologies Company, Inc.
    Inventor: Gregory Banasik
  • Patent number: 8663475
    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.
    Type: Grant
    Filed: September 24, 2009
    Date of Patent: March 4, 2014
    Assignee: Imerys Filtration Minerals, Inc.
    Inventor: Jie Lu
  • Publication number: 20140057032
    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.
    Type: Application
    Filed: May 14, 2012
    Publication date: February 27, 2014
    Applicant: KONINKLIJKE PHILIPS N.V.
    Inventors: Changjie Wang, Xiaoyun Kui, Qi Zhou, Donghai Yu
  • Patent number: 8658232
    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.
    Type: Grant
    Filed: August 20, 2010
    Date of Patent: February 25, 2014
    Assignee: Nestec S.A.
    Inventors: Alfred Yoakim, Jean-Paul Denisart, Antoine Ryser, Alexandre Perentes
  • Patent number: 8651012
    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.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: February 18, 2014
    Assignee: Nestec S.A.
    Inventors: Alfred Yoakim, Gilles Gavillet, Jean-Paul Denisart
  • Patent number: 8647691
    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.
    Type: Grant
    Filed: October 19, 2010
    Date of Patent: February 11, 2014
    Assignee: Eugster Frismag AG Elektrohushaltgeraete
    Inventor: Marc Krüger
  • Publication number: 20140037803
    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.
    Type: Application
    Filed: March 8, 2012
    Publication date: February 6, 2014
    Applicant: KRAFT FOODS R & D, INC.
    Inventor: Nicholas Andrew Hansen
  • Publication number: 20140037824
    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.
    Type: Application
    Filed: August 1, 2013
    Publication date: February 6, 2014
    Inventors: Martin Schweizer, Brandy Gosnell
  • Publication number: 20140030404
    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.
    Type: Application
    Filed: October 2, 2013
    Publication date: January 30, 2014
    Applicant: Keurig, Incorporated
    Inventors: Kevin P. Sullivan, Ian Tinkler
  • Publication number: 20140023766
    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.
    Type: Application
    Filed: September 24, 2013
    Publication date: January 23, 2014
    Applicant: NESTEC S.A.
    Inventors: Matthieu Ozanne, Antoine Ryser
  • Publication number: 20140023765
    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.
    Type: Application
    Filed: September 24, 2013
    Publication date: January 23, 2014
    Applicant: NESTEC S.A.
    Inventors: Matthieu Ozanne, Antoine Ryser
  • Publication number: 20140010940
    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.
    Type: Application
    Filed: June 24, 2013
    Publication date: January 9, 2014
    Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
  • Publication number: 20140010934
    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.
    Type: Application
    Filed: September 13, 2013
    Publication date: January 9, 2014
    Applicant: Hamilton Beach Brands, Inc.
    Inventor: Michael Garman
  • Publication number: 20140010944
    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.
    Type: Application
    Filed: September 10, 2013
    Publication date: January 9, 2014
    Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
  • Publication number: 20140010948
    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.
    Type: Application
    Filed: December 16, 2011
    Publication date: January 9, 2014
    Inventors: Kevin I. Segall, Brent E. Green
  • Publication number: 20140004248
    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.
    Type: Application
    Filed: December 30, 2011
    Publication date: January 2, 2014
    Applicant: GLG Life Tech Corporation
    Inventors: Yong Luke Zhang, Cunbiao Kevin Li
  • Publication number: 20140004231
    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.
    Type: Application
    Filed: March 22, 2012
    Publication date: January 2, 2014
    Applicant: KRAFT FOODS R&D, INC.
    Inventors: Mark Norton, Nick Andrew Hansen
  • Publication number: 20130345309
    Abstract: Malic acid-enriched plant extracts useful as food additives are described.
    Type: Application
    Filed: March 13, 2013
    Publication date: December 26, 2013
    Applicant: EPC (Beijing) Natural Products Co., Ltd.
    Inventors: Jingang Shi, Wenchao Lu
  • Publication number: 20130347140
    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.
    Type: Application
    Filed: January 3, 2012
    Publication date: December 26, 2013
    Inventor: Qibin Wang
  • Patent number: 8609170
    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.
    Type: Grant
    Filed: April 25, 2013
    Date of Patent: December 17, 2013
    Assignee: Keurig, Incorporated
    Inventors: Ian Tinkler, Mary Carter, William Sawyer, Richard Pasquini
  • Publication number: 20130323401
    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.
    Type: Application
    Filed: July 15, 2013
    Publication date: December 5, 2013
    Applicant: FUJI OIL COMPANY LIMITED
    Inventors: Masahiko SAMOTO, Jiro KANAMORI, Masayuki SHIBATA
  • Publication number: 20130323381
    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.
    Type: Application
    Filed: August 13, 2012
    Publication date: December 5, 2013
    Inventor: Louis Dakis
  • Patent number: 8584577
    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.
    Type: Grant
    Filed: March 12, 2009
    Date of Patent: November 19, 2013
    Assignee: Wal-Mart Stores, Inc.
    Inventors: Jorge B. Garcia, Charles Brian Gross
  • Patent number: 8586117
    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.
    Type: Grant
    Filed: January 24, 2013
    Date of Patent: November 19, 2013
    Assignee: Bkon LLC
    Inventors: Dean J. Vastardis, Lou Vastardis
  • Publication number: 20130302504
    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.
    Type: Application
    Filed: January 19, 2012
    Publication date: November 14, 2013
    Applicant: DSM IP ASSETS B.V.
    Inventors: Bettina Boehlendorf, Hubert Hug, Judith Kammerer, Claus Kilpert, Reinhold Carle
  • Publication number: 20130287927
    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.
    Type: Application
    Filed: April 25, 2012
    Publication date: October 31, 2013
    Inventors: Zer-Ran YU, Be-Jen Wang
  • Publication number: 20130287891
    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.
    Type: Application
    Filed: June 26, 2013
    Publication date: October 31, 2013
    Inventor: Pamela Saha
  • Publication number: 20130280320
    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
    Type: Application
    Filed: October 13, 2011
    Publication date: October 24, 2013
    Applicant: SCHWEITZER-MAUDUIT INTERNATIONAL, INC
    Inventor: Bernard Mompon
  • Patent number: 8557314
    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.
    Type: Grant
    Filed: November 12, 2010
    Date of Patent: October 15, 2013
    Assignee: Nestec S.A.
    Inventors: Arnaud Gerbaulet, Alexandre Kollep
  • Publication number: 20130259993
    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.
    Type: Application
    Filed: June 5, 2013
    Publication date: October 3, 2013
    Inventor: John A. Fedor
  • Publication number: 20130259994
    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.
    Type: Application
    Filed: September 14, 2012
    Publication date: October 3, 2013
    Inventor: Sastry K. Ganti
  • Patent number: 8541039
    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.
    Type: Grant
    Filed: June 2, 2011
    Date of Patent: September 24, 2013
    Assignee: Protect Plus LLC
    Inventors: Robert William Lackey, Robert Charles Beckman, Andrew Frederick Fay
  • Publication number: 20130243910
    Abstract: A portion capsule for producing a beverage has a capsule body with a capsule base and a filling side. A cavity for accommodating a pulverulent or liquid beverage base is formed between the capsule base and the filling side, and a filter element is arranged between the beverage base and the capsule base The filter element includes an open-pore felt and/or nonwoven. The felt and/or the nonwoven have/has an average first pore size in a first region which faces the beverage base and an average second pore size in a second region which faces the capsule base, wherein the first pore size is smaller than the second pore size.
    Type: Application
    Filed: May 7, 2013
    Publication date: September 19, 2013
    Applicant: K-FEE SYSTEM GMBH
    Inventors: Marc KRÜGER, Günter EMPL
  • Publication number: 20130236618
    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.
    Type: Application
    Filed: April 25, 2013
    Publication date: September 12, 2013
    Applicant: Keurig, Incorporated
    Inventors: Ian Tinkler, Mary Carter, William Sawyer, Richard Pasquini
  • Publication number: 20130236606
    Abstract: Nutritional compositions, formulations, and intermediates are provided which may be utilized to formulate various sweeteners and other products. The formulations described herein are made from constituents found in soils or fossilized soils.
    Type: Application
    Filed: April 24, 2013
    Publication date: September 12, 2013
    Inventors: Albert Duoibes, Carl Nannini
  • Publication number: 20130230627
    Abstract: The present invention provides a device (1), suitable for use with a beverage machine of the type comprising a code reader, the device (1) comprising: an inlet (40) for receiving, in use, heated water from a water supply of the beverage machine; and an outlet (43) through which said heated water can be dispensed; the device (1) further comprising a plurality of codes (19), each other plurality of codes (19) containing information relating to one or more dispensation parameters of the beverage machine; the device (1) being configurable by a user such that the user can choose one of the plurality of codes (19) to be read by the code reader of the beverage machine during a dispensation operation in order to set one or more dispensation parameters o the beverage machine.
    Type: Application
    Filed: November 11, 2011
    Publication date: September 5, 2013
    Inventors: Nick Andrew Hansen, Mark Norton
  • Publication number: 20130224339
    Abstract: Fruit skin drink, fruit skin bag, and dried fruit skin (porous bag containing fruit skin fragments for consumption) provides consumers with a healthy food option. Fruit skin drink, fruit skin bag, and dried fruit skin includes at least one porous paper bag having perforations in an exterior surface and an inner volume. The inner volume contains at least one shredded particle of said fruit skin fragments peeled from at least one fruit and dried; and at least one seasoning. The porous bag contains the fruit skin fragments, and the at least one seasoning in combination. The fruit skin fragments provide a user-consumer with vitamins and antioxidants. The fruit is peeled to a depth of about ½ to 1½ mm and then washed to remove dirt and pesticides and dried to form the fruit skin fragments. The fruit skin fragments are sun-dried after removal from the fruit(s).
    Type: Application
    Filed: April 30, 2012
    Publication date: August 29, 2013
    Inventor: Alice Chang
  • Publication number: 20130224345
    Abstract: The invention relates to an assembly for preparing a beverage suitable for consumption. To that end, the assembly is provided with at least a first covering and a first ingredient included in the at least first covering, the first ingredient comprising a substance such as milk powder/creamer, sugar and like additives soluble or extractable in a liquid such as water. The assembly is further provided with a second ingredient, the second ingredient comprising a soluble or extractable substance such as ground coffee or tea while the second ingredient forms part of a substantially rigid body.
    Type: Application
    Filed: April 18, 2013
    Publication date: August 29, 2013
    Applicant: Koninklijke Douwe Egberts B.V.
    Inventor: Koninklijke Douwe Egberts B.V.
  • Publication number: 20130217614
    Abstract: Soy protein products which can be reconstituted to provide an aqueous acidic solution having a preferred level of clarity are produced by extracting a soy protein source with an aqueous calcium chloride solution to cause solubilization of soy protein from the protein source and separating the resulting aqueous soy protein solution from residual soy protein source. Either, within about 20 minutes of separation step, the aqueous soy protein solution is diluted to a conductivity of less than about 90 mS and the pH of the aqueous soy protein solution is adjusted to about 1.5 to about 4.4 to produce an acidified soy protein solution having an absorbance of visible light at 600 nm (A600) of less than about 0.055, or, within about 40 minutes of the separation step, the aqueous soy protein solution is diluted to a conductivity of less than about 90 mS, the pH of the aqueous soy protein solution is adjusted to about 1.5 to about 4.
    Type: Application
    Filed: August 18, 2011
    Publication date: August 22, 2013
    Inventors: Brent E. Green, Martin Schweizer
  • Publication number: 20130209622
    Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.
    Type: Application
    Filed: July 15, 2011
    Publication date: August 15, 2013
    Inventors: Gerald O. Fountain, Philip James Oxford, Amy Lynn Penner
  • Publication number: 20130209636
    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.
    Type: Application
    Filed: February 9, 2012
    Publication date: August 15, 2013
    Applicant: Keurig, Incorporated
    Inventors: Tom Cominelli, James E. Shepard, Thomas Vitella
  • Patent number: 8501254
    Abstract: A system and method for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The system comprises at least one disposable capsule; an apparatus comprising a fluid dispensing device for supplying an amount of fluid, such as water, to the at least one disposable capsule, a receptacle for accommodating the at least one disposable capsule, and an outlet arrangement for supplying the beverage to a container, such as a cup. The at least one disposable capsule comprises a chamber for enclosing an inner space comprising the extractable product. The capsule further comprises a displaceable body conceived to interact with an entrance area and an exit area of the capsule for discontinuing the entrance area and the exit area thereby enabling the chamber to pass fluidum there through.
    Type: Grant
    Filed: December 12, 2011
    Date of Patent: August 6, 2013
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Kon Euan Gerard Wong, Guido Brandt, Hendrik Cornelis Koeling, Ralf Kamerbeek, Arend Cornelis Jacobus Biesheuvel
  • Publication number: 20130196036
    Abstract: The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the outlet, wherein the flow path includes within it a non-gelled beverage liquid concentrate containing about 0.01 to about 5 weight % in total of one or more thickeners. The cartridge may comprise an aperture having a cross-sectional area of 2 mm2 or less downstream of a chamber in which the beverage liquid concentrate is loaded. The beverage concentrate may comprise methyl cellulose and at least one alginate in a weight ratio of 1:5 to 5:1 to provide improved the organoleptic properties such as mouthfeel.
    Type: Application
    Filed: February 26, 2013
    Publication date: August 1, 2013
    Inventors: Adrian Harold Massey, Ayse Tulay Massey, Clemence Michaut, Helen Blangy
  • Publication number: 20130196032
    Abstract: The present invention relates to a woven mesh. The woven mesh comprises polyester such as poly(ethylene terephthalate). The present invention also relates to associated uses and systems of the woven mesh.
    Type: Application
    Filed: March 13, 2013
    Publication date: August 1, 2013
    Inventors: Ronald Hartley Ford, Stephen James Bright
  • Publication number: 20130189400
    Abstract: A single serve beverage dispensing device having a water reservoir from which water is drawn and ionized to produce alkaline water, which is returned to the water reservoir, and acidic water, which is routed to a waste water reservoir. The dispensing device includes a capsule holder for holding a beverage capsule including a powdered beverage media. The device includes a dispensing arm which punctures through the beverage capsule to and delivers the alkaline water into the capsule to mix with the beverage media. The beverage flows upward to exit the beverage capsule, and is then dispensed into a beverage receptacle.
    Type: Application
    Filed: March 8, 2013
    Publication date: July 25, 2013
    Applicant: PROVIDENCE ENTERPRISE, LLC
    Inventor: Providence Enterprise, LLC
  • Publication number: 20130189408
    Abstract: A pulse protein product, which may be an isolate, produces heat-stable solutions at low pH values and is useful for the fortification of acidic beverages such as soft drinks and sports drinks without precipitation of protein. The pulse protein product is obtained by extracting a pulse protein source material with an aqueous calcium salt solution to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, adjusting the pH of the aqueous pulse protein solution to a pH of about 1.5 to about 4.4 to produce an acidified pulse protein solution, which may be dried, following optional concentration and diafiltration, to provide the pulse protein product.
    Type: Application
    Filed: July 24, 2012
    Publication date: July 25, 2013
    Inventors: Kevin I. Segall, Martin Schweizer
  • Publication number: 20130184359
    Abstract: Processes are provided for extracting color comprising anthocyanin and antioxidants from hibiscus flowers. Dried or wet flowers or flower particles are soaked in water to release color from the flowers. The released anthocyanin and antioxidants are suspended in water and separated from the solid components using centrifugation, filtration, water flotation, pressing, or any combination of separation techniques. The hibiscus color may be concentrated into a color concentrate and stabilized with a stabilizing agent, such as, for example, a sugar alcohol having a 2 to 12 carbon backbone, at a pH value in the range of about 2 to about 6. Residual hibiscus color in the solid hibiscus components may be collected by mixing the components with water and then separating the residual hibiscus color using any one or more separation techniques. The residual hibiscus color may also be concentrated and stabilized with the hibiscus color or the color concentrate.
    Type: Application
    Filed: January 13, 2012
    Publication date: July 18, 2013
    Inventor: Karim Nafisi-Movaghar
  • Publication number: 20130177672
    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 high pressure extraction techniques.
    Type: Application
    Filed: January 5, 2012
    Publication date: July 11, 2013
    Applicant: STARBUCKS CORPORATION D/B/A STARBUCKS COFFEE COMPANY
    Inventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu, Joseph Kuo