Liquid Is Aqueous Patents (Class 426/431)
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Patent number: 8404293Abstract: A method for physical separation and purification of bioactive phenolics from fruits, berries and vegetables by subjecting a fruit, berry or vegetable extract solution having a Brix of from about 1 to about 4 to ultrafiltration using an about 2,000-6,000 Dalton cutoff ultrafiltration membrane under a pressure of about 30-120 psi, and a temperature of about 80-110° F. This is followed by subjecting the resulting retentate to diafiltration-ultrafiltration with the addition of water, using an about 2,000-6,000 Dalton cutoff ultrafiltration membrane under a pressure of about 30-120 psi, and a temperature of about 80-110° F., and recovering the diafiltered retentate or the bioactive phenolic containing solids thereof.Type: GrantFiled: September 23, 2010Date of Patent: March 26, 2013Assignee: Graceland Fruit, Inc.Inventors: Nirmal K. Sinha, Meena Sinha
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Patent number: 8404294Abstract: The invention relates to a disposable brewing device including at least one inner compartment formed by a liquid-permeable material and containing aroma material, at least one outer compartment forming a brewing container where the brewing container is formed by a liquid-impermeable material, the at least one liquid-permeable inner compartment being integrated within the brewing container.Type: GrantFiled: October 28, 2011Date of Patent: March 26, 2013Assignee: Columbus E. APSInventors: Ulrik Skovgaard Rasmussen, Werner Schulz
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Publication number: 20130071532Abstract: There is provided a single serve beverage dispensing system that includes a single serve beverage capsule and a dispenser. The capsule includes a housing, an inlet, a mixing chamber, and an outlet. The beverage media is disposed within the mixing chamber. The dispenser includes a water reservoir sized and configured to retain reservoir water, an ionizer sized and configured produce alkaline water and acidic water from the reservoir water from the water reservoir, a pump for pumping reservoir water from the water reservoir to the ionizer, an alkaline water reservoir in fluid communication with the ionizer sized and configured to retain alkaline water, a mixing fixture sized and configured to receive the capsule, and a valve sized and configured to release a single serve amount of alkaline water from the alkaline water reservoir to the mixing fixture and through the capsule. A method of dispensing is also provided.Type: ApplicationFiled: April 9, 2012Publication date: March 21, 2013Inventors: Christopher C. Pribus, John J. Fong, Brett D. Freeman
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Patent number: 8399035Abstract: A pod for mixing an amount of a dispersible material with water. The pod may include a pod body having a lower aperture and a poppet positioned within the aperture. The poppet may be sized so as to seal the lower aperture until a predetermined pressure is reached within the pod body.Type: GrantFiled: May 16, 2011Date of Patent: March 19, 2013Assignee: The Coca-Cola CompanyInventors: Jonathan Kirschner, Carter Crittenden Bennett
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Publication number: 20130064947Abstract: Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles—or pulp—are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste—a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product—peels, juice, and oils—into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.Type: ApplicationFiled: September 12, 2011Publication date: March 14, 2013Inventors: Karim Nafisi-Movaghar, Loren L. Druz, Claudine Pepper Victoria
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Patent number: 8383180Abstract: The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top is then elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water of about 185°-212° F. is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn in the chamber and is held within the range of about ?5 to ?20 Hg in. Using an external heat source, the brewing liquid is maintained at about 185°-212° F. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the heat and vacuum are removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.Type: GrantFiled: October 28, 2009Date of Patent: February 26, 2013Inventor: Dean J. Vastardis
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Publication number: 20130045934Abstract: The present invention provides an extraction method that either does not use emulsifiers, organic solvents, and the like or can reduce the amount used of emulsifiers, organic solvents, and the like. In addition, the extraction method of present invention can also efficiently extract various components from various materials to be extracted, and can highly maintain potency and the like of the extracted components, in particular if the components are active agents. Furthermore, the extraction method of present invention has excellent safety. The extraction method of present invention is achieved by bringing materials to be extracted into contact with liquid containing ultra fine bubbles for extraction treatment. The ultra fine bubbles utilized during the extraction process preferably have a mode diameter of 500 nm or smaller and a concentration of 1,000,000 or more per 1 ml of liquid.Type: ApplicationFiled: March 3, 2011Publication date: February 21, 2013Applicants: Sunstar Engineering Inc., Ligaric Co., Ltd.Inventors: Hideyasu Tsuji, Yasuhiro Tsuji, Toru Oka, Haruka Miyao, Denny Liauw
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Publication number: 20130040021Abstract: A capsule for making a drink comprises a cup-shaped main body (6) forming a housing chamber (7) containing a powdered or liquid substance (2). The main body (6) comprises a bottom wall (8) and a lateral wall (9) which has a lower portion (10) connected to the bottom wall (8) and an upper portion (11) delimiting an opening which is closed by a cover element (17). The capsule also comprises lengthening means (18) which, following an increase in the capsule (1) internal pressure, allow a movement away from the cover element (17) by the lower portion (10) of the lateral wall (9) and the bottom wall (8) connected to it.Type: ApplicationFiled: March 7, 2011Publication date: February 14, 2013Applicant: COFFEE STAR S.A.Inventor: Paolo Digiuni
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Publication number: 20130040024Abstract: A method for producing fruit products. The method includes presenting a fruit comprising at least one water insoluble component and at least one water soluble component. Removing at least a portion of the at least one water soluble component from the fruit, the removing comprising leaving at least a portion of the at least one water insoluble component. Providing at least one polyol in the at least a portion of the at least one water insoluble component.Type: ApplicationFiled: August 11, 2011Publication date: February 14, 2013Inventors: Leroy W. Fletcher, Tamis L. Root
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Patent number: 8367136Abstract: A process of preparing a beverage from a beverage preparation chamber includes the steps of feeding water to the preparation chamber (2) until a first pressure (P1) of at least 3 bar is reached, interrupting the flow of water to the preparation chamber, holding said preparation chamber (2) in a closed condition for a first time interval (t1), opening said outlet (3) of the preparation chamber (2) and delivering the thus prepared beverage whereas the pressure is decreased at least once during said time interval (t1).Type: GrantFiled: March 28, 2007Date of Patent: February 5, 2013Assignee: TUTTOESPRESSO S.p.A.Inventor: Luca Doglioni Majer
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Publication number: 20130022716Abstract: A dispensing apparatus for hot beverages is provided with a device (4,5) to filter hot, pressurized water through ground edible ingredients such as coffee, tea or herbal remedies in a chamber, a controlling unit (16) storing data, and two pistons operated independently by two motors to control the volume and/or the position of the brewing chamber.Type: ApplicationFiled: January 23, 2012Publication date: January 24, 2013Applicant: RHEA VENDORS S.P.A.Inventor: Luca Doglioni Majer
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Patent number: 8357419Abstract: A process for enhancing polyphenolics content of beverages brewed from polyphenolic containing, processed beverage substrate by pre-soaking substrate (coffee beans, for example) before roasting and then quenching the substrate after processing with the liquid in which the substrate was first “pre-soaked.” Beverages produced from the treated substrate exhibit substantially increased polyphenolics content, when compared to conventionally processed beverage substrate of the same nature and processing.Type: GrantFiled: March 29, 2010Date of Patent: January 22, 2013Inventors: Loretta Zapp, Thomas J. Slaga, Jifu Zhao, Mark Lange
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Patent number: 8337930Abstract: Provided is a packaged Oolong-tea beverage which contains an Oolong tea extract having a tannin/Brix ratio of from 200 to 265 (mg/100 mL/wt. %) and has a non-polymer catechin content of from 0.06 to 0.5 wt. %. The packaged Oolong-tea beverage of the present invention contains a high concentration of catechins and at the same time, tastes good without losing the original taste of Oolong tea.Type: GrantFiled: November 29, 2006Date of Patent: December 25, 2012Assignee: Kao CorporationInventor: Sachiko Niwa
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Publication number: 20120321755Abstract: A chocolate beverage composition is provided having a white, non-discolored foam on its surface. The chocolate beverage composition includes a foaming creamer and discrete, substantially non-powdered cocoa solids. The composition may be suitable for forming a beverage on the addition of a hot or cold liquid. The composition may also include a sweetening agent, a flavouring agent, a thickener, or a whitener. A beverage dispensing container of the beverage composition is also provided and may be in the form of a cartridge, sachet, pod or capsule and may be used with a beverage dispensing machine. Methods of forming the beverage composition are also provided.Type: ApplicationFiled: November 22, 2010Publication date: December 20, 2012Inventors: Claire Elizabeth Macaulay, Sandra Heraud
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Publication number: 20120301550Abstract: The invention relates to a process and apparatus of extraction with the use of vacuum and can be used to extract the bioactive agents from raw materials. The method of extraction of materials, includes the heating the extractant, the preliminary extraction of raw materials with the heated rollers by means of extractant, the impregnation of raw material with extractant and extraction of raw materials in vacuum-impulsive mode by cycles, which include the heating with hot coolant gas not exceeding 39° C. and a creation of vacuum in the chamber in the regime of quick vacuum-impulsive exposure with stepwise multiple pressure drop from the atmospheric pressure to the pressure not more 0.0001 MPa, followed by keeping under vacuum to stabilize the temperature of the mixture and the vacuum relief at the end of the cycle.Type: ApplicationFiled: August 13, 2010Publication date: November 29, 2012Inventors: Yakov Kuzmich Abramov, Vladimir Mihailovich Veselov, Viktor Mihailovich Zalevsky, Vitaly Grigorevich Tamurka, Olga Borisovna Smirnova, Natalja Vladimirovna Veselova, Veniamin Sergeevich Volodin, Larisa Sergeevna Ermakova, Anatoly Fedorovich Khanin
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Patent number: 8318228Abstract: 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.Type: GrantFiled: December 27, 2007Date of Patent: November 27, 2012Assignee: Kao CorporationInventors: Chitoshi Shigeno, Yasushi Shioya, Tatsuya Kusaura, Yoshikazu Ogura, Yoshinobu Hayakawa
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Patent number: 8304007Abstract: Provided is a syrup extracted from red shiso and having a clear red color. The method of obtaining this involves: (1) draining water after blanching raw red shiso; (2) extracting, with water, the blanched red shiso while applying heat; and (3) adding an acid to the extract of the red shiso.Type: GrantFiled: January 23, 2008Date of Patent: November 6, 2012Assignee: Mishima Foods Co., Ltd.Inventors: Kenji Baba, Takeshi Ishikawa, Tsuneo Takei
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Patent number: 8304006Abstract: A method for producing a beverage from an ingredient-containing capsule by inserting a sealed capsule into a capsule enclosure space of a beverage production device, enclosing the capsule by a relative displacement of at least two enclosing members which define the capsule enclosure space, and opening an inlet face of the capsule and injecting a fluid under pressure into the capsule in order to open an outlet face of the capsule. The capsule is provided at its outer surface with sealing material which is exposed to the fluid pressure in the capsule enclosure space. After enclosing the capsule, the fluid pressure in the capsule at least partially acts on the sealing material, such that in turn the sealing material is pressed against one of the enclosing members thus constituting a flow resistance that is sufficient to guarantee a pressure build-up inside the capsule sufficient for the pressure-assisted opening of the outlet face of the capsule.Type: GrantFiled: March 20, 2007Date of Patent: November 6, 2012Assignee: Nestec S.A.Inventors: Alfred Yoakim, Gilles Gavillet, Jean-Paul Denisart, Alexandre Kollep
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Publication number: 20120263833Abstract: A system for preparing a predetermined quantity of beverage comprises an exchangeable capsule and a fluid dispensing device for supplying an amount of fluid to the exchangeable capsule, a receptacle for holding the exchangeable capsule, and an outlet arrangement for supplying the beverage to a container, such as a cup. The capsule comprises a circumferential wall, a bottom, a lid, an entrance area and a closed exit area. The circumferential wall, the bottom and the lid enclose an inner space that comprises an extractable product. The fluid dispensing device supplies fluid to the extractable product for preparing the beverage. In use, the outlet arrangement is in fluid communication with the exit area for draining the prepared beverage from the capsule. The capsule further comprises an opening element through the closed exit area for draining the prepared beverage from the capsule.Type: ApplicationFiled: December 16, 2011Publication date: October 18, 2012Inventors: Kon Euan Gerard Wong, Guido Brandt, Hendrik Cornelis Koeling, Ralf Kamerbeek, Arend Cornelis Jacobus Biesheuvel
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Publication number: 20120263829Abstract: 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.Type: ApplicationFiled: December 14, 2011Publication date: October 18, 2012Inventors: Ralf Kamerbeek, Angenita Dorothea Post van Loon, Hendrik Cornelis Koeling
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Publication number: 20120263830Abstract: 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.Type: ApplicationFiled: December 15, 2011Publication date: October 18, 2012Inventors: Ralf Kamerbeek, John Henri Flamand, Angenita Dorothea Post van Loon, Hendrik Cornelis Koeling
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Publication number: 20120258221Abstract: 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 to the at least one capsule, a receptacle for accommodating the at least one capsule, and an outlet arrangement for supplying the beverage to a container, such as a cup. The at least one disposable capsule comprises a material barrier for enclosing an inner space comprising the extractable product. The disposable capsule further comprises a displaceable body conceived to interact with the material barrier for discontinuing at least an exit area thereof for enabling passage of the at least a portion of the beverage away from the capsule.Type: ApplicationFiled: December 9, 2011Publication date: October 11, 2012Inventors: Kon Euan Gerard Wong, Guido Brandt, Hendrik Cornelis Koeling, Ralf Kamerbeek, Arend Cornelis Jocobus Biesheuvel
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Publication number: 20120258219Abstract: 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: ApplicationFiled: December 12, 2011Publication date: October 11, 2012Inventors: Kon Euan Gerard Wong, Guido Brandt, Hendrik Cornelis Koeling, Ralf Kamerbeek, Arend Cornelis Jacobus Biesheuvel
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Publication number: 20120258231Abstract: The problem to be solved of the present invention is to provide a method which can efficiently and economically produce a flavoring agent and can give the original flavor of a raw material to a food and drink. The objective of the present invention is also to provide a flavoring agent. The method for producing a flavoring agent according to the present invention is characterized in comprising the steps of mixing a flavor material with a solvent and extracting a flavor component contained in the fragrant material under pressure; wherein a solubility parameter of the solvent is not less than 8.0 and not more than 25.0.Type: ApplicationFiled: December 15, 2010Publication date: October 11, 2012Applicant: Kaneka CorporationInventors: Hideaki Kegasa, Hidenori Takenaka, Atsushi Takaragawa, Masayuki Abe
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Publication number: 20120251668Abstract: A system, method and capsule 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, and a fluid dispensing device for supplying a fluid to the exchangeable capsule. The exchangeable capsule comprises a circumferential wall, a bottom, and a lid. The wall, bottom and lid enclose an inner space comprising the extractable product. The bottom comprises an entrance layer for supplying an amount of a fluid by the fluid dispensing device through the entrance layer to the capsule. The lid comprises an exit layer for supplying a prepared beverage through the exit layer from the capsule to a container. The capsule comprises an additional wall element extending towards the inner space for providing additional stiffness.Type: ApplicationFiled: December 12, 2011Publication date: October 4, 2012Inventors: Kon Euan Gerard Wong, Guido Brandt, Hendrik Cornelis Koeling, Ralf Kamerbeek, Arend Cornelis Jacobus Biesheuvel
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Publication number: 20120251669Abstract: Capsule for preparing a predetermined quantity of beverage suitable for consumption using an extractable product, for instance roast and ground coffee, comprising a circumferential first wall, a second wall closing the circumferential first wall at a first end, a perforate and/or porous third wall closing the circumferential first wall at a second, open, end opposite the second wall arranged for draining the prepared beverage from the capsule, wherein the first, second and third wall enclose an inner space comprising the extractable product, wherein the extractable product in the inner space of the capsule has been, at least partly compacted. The invention further relates to a method for manufacturing such a capsule, a system comprising such a capsule for preparing a beverage and a method for preparing of a beverage.Type: ApplicationFiled: December 13, 2011Publication date: October 4, 2012Inventors: Ralf Kamerbeek, Cornelis van Bergen, Angenita Dorothea Post van Loon, Hendrik Cornelis Koeling
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Publication number: 20120251692Abstract: A system for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The system comprises a first exchangeable capsule, being a closed capsule, having a bottom; a second exchangeable capsule, being an open capsule, having a bottom comprising an entrance filter; a first apparatus comprising a receptacle with a support surface for holding a first capsule, the first apparatus having bottom piercing means intended for piercing the bottom of the first capsule, and having a fluid dispensing device for supplying an amount of a fluid, such as water, under pressure to the first capsule; a second apparatus comprising a receptacle with a support surface for holding a second capsule, and a fluid dispensing device for supplying an amount of a fluid, such as water, under pressure to the second capsule.Type: ApplicationFiled: December 9, 2011Publication date: October 4, 2012Inventors: Ralf Kamerbeek, Angenita Dorothea Post van Loon, Hendrik Cornelis Koeling
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Publication number: 20120251677Abstract: A capsule system for preparing beverages by centrifugation of a capsule in a centrifuging brewing device comprising: a set of different capsules (1A, 1B, 1C, 1D, 1E), each of the capsules for selectively delivering a beverage, each capsule (1A, 1B, 1C, 1D, 1E) containing at least one beverage substance, each capsule of the set comprising a body (2) having an enclosure (6) containing the beverage substance, an upper wall (4) for closing the body (2) and optionally a flange-like rim (3), wherein the capsule is designed to form, alone or in cooperation with the centrifuging brewing device, a restriction or restriction valve of the centrifuged liquid, wherein the back pressure of the restriction or restriction valve differs for at least two capsules of the set.Type: ApplicationFiled: November 25, 2010Publication date: October 4, 2012Applicant: NESTEC S.A.Inventors: Alfred Yoakim, Alexandre Perentes, Christian Jarisch
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Publication number: 20120251671Abstract: 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.Type: ApplicationFiled: December 15, 2011Publication date: October 4, 2012Inventors: Ralf Kamerbeek, John Henri Flamand, Angenita Dorothea Post van Loon, Hendrik Cornelis Koeling, Arend Cornelis Jacobus Biesheuvel
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Publication number: 20120251693Abstract: A method for preparing a beverage using an extractable product is disclosed. The method comprises providing an exchangeable capsule that comprises a circumferential first wall, a second wall and a third wall which together enclose an inner space comprising an extractable product. The second wall of the capsule is pierced by means of at least one blade. Via the pierced second wall there is supplied an amount of fluid under a pressure to the inner space of the capsule. The prepared beverage is drained through the third wall of the capsule. A length of the at least one blade is chosen such that during the said fluid supplying the shortest possible axial distance between the third wall and the at least one blade in the inner space is less than 80 percent of the overall axial capsule length.Type: ApplicationFiled: December 16, 2011Publication date: October 4, 2012Inventors: Ralf Kamerbeek, John Henri Flamand, Hendrik Cornelis Koeling, Angenita Dorothea Post van Loon
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Publication number: 20120251670Abstract: A capsule for preparing a predetermined quantity of beverage comprises a circumferential first wall, a second wall closing the circumferential first wall at a first end, a perforate and/or porous third wall closing the circumferential first wall at a second, open, end opposite the second wall arranged for draining the prepared beverage from the capsule. The first, second and third wall enclose an inner space comprising an extractable product. The extractable product in the inner space has particles falling within a preselected distribution by weight. A 10th percentile of the particle size is 20-60 ?m, a 50th percentile of the particle size is 400-600 ?m and a 90th percentile of the particle size is 700-1000 ?m.Type: ApplicationFiled: December 13, 2011Publication date: October 4, 2012Inventors: Ralf Kamerbeek, Cornelis van Bergen, Angenita Dorothea Post van Loon, Hendrik Cornelis Koeling
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Patent number: 8277864Abstract: Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate.Type: GrantFiled: June 10, 2009Date of Patent: October 2, 2012Assignee: Kraft Foods Global Brands LLCInventors: Henry Tonyes, Annesa Seemungal, David Bresnahan, Richard DeSanto
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Publication number: 20120231123Abstract: A capsule for containing beverage ingredients may be designed for insertion in a beverage production device in which a liquid under pressure enters the capsule to drain a beverage from the capsule, wherein the capsule includes a circumferential first wall, a second wall closing the circumferential first wall at a first end, and a third wall closing the circumferential first wall at a second, open, end opposite the second wall, the first, second and third wall enclosing an inner space including the beverage ingredients, wherein the capsule includes a sealing member for achieving a sealing effect between the capsule and the beverage production device, wherein at least one of the first, second and third wall as such is configured to act as the sealing member.Type: ApplicationFiled: December 13, 2011Publication date: September 13, 2012Inventors: Ralf Kamerbeek, Hendrik Cornelis Koeling, Arend Cornelis Jacobus Biesheuvel
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Publication number: 20120231126Abstract: The present invention relates to dispensing of a substance from a container by means of a dispensing apparatus. Specifically, the exemplary embodiment of the present invention relates to (1) a container and (2) the automated method for opening such container and (3) the automated method of dispensing of the contents from such container into a customer receptacle or glass.Type: ApplicationFiled: November 9, 2011Publication date: September 13, 2012Applicant: La-Vit Technology LLCInventors: Gian Matteo Lo Faro, John R. Laverack, Yuanli Shentu, Kurt R. Weseman, George E. Riehm, Greg G. Weaver
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Publication number: 20120231133Abstract: A capsule, system and method for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The capsule comprises 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 comprising 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.Type: ApplicationFiled: December 12, 2011Publication date: September 13, 2012Inventors: Ralf Kamerbeek, John Henri Flamand, Hendrik Cornelis Koeling, Angenita Dorothea Post van Loon
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Publication number: 20120231124Abstract: A capsule for containing beverage ingredients may be designed for insertion in a beverage production device in which a liquid under pressure enters the capsule (in order to interact with the ingredients in the capsule) to drain a beverage from the capsule, wherein the capsule comprises a circumferential first wall, a second wall closing the circumferential first wall at a first end, and a third wall closing the circumferential first wall at a second, open, end opposite the second wall, the first, second and third wall enclosing an inner space comprising the beverage ingredients, wherein the capsule comprises a sealing member for achieving a sealing effect with a beverage production device, wherein at least an external surface of the sealing member comprises a fibrous and/or paperlike material to achieve the sealing effect.Type: ApplicationFiled: December 14, 2011Publication date: September 13, 2012Inventors: Ralf Kamerbeek, Hendrik Cornelis Koeling, Arend Cornelis Jacobus Biesheuvel
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Publication number: 20120225168Abstract: A capsule, system and method are usable for preparing a predetermined quantity of beverage using an extractable product. The system includes a capsule comprising a cup having a circumferential wall, a bottom at a first end, and a flange-like rim at a second end. The capsule further includes a lid, in use, connected to the flange-like rim. The wall, bottom and lid, in use, enclose an inner space comprising the extractable product. The cup further includes a plurality of substantially concentric circumferential ridges extending outwardly of the cup, wherein the ridges are made of the same material as the cup. The system further includes a beverage brewing device comprising an enclosing member for enclosing the capsule. In use, at least one of the ridges abuts against at least a portion of the enclosing member, such that a sealing engagement between the capsule and the enclosing member is formed.Type: ApplicationFiled: December 9, 2011Publication date: September 6, 2012Inventors: Ralf Kamerbeek, John Henri Flamand, Angenita Dorothea Post van Loon, Hendrik Cornelis Koeling, Arend Cornelis Jacobus Biesheuvel
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Publication number: 20120219686Abstract: 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.Type: ApplicationFiled: February 23, 2012Publication date: August 30, 2012Inventors: Khristian Bombeck, Casey Dodge, Casey Smith
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Publication number: 20120207893Abstract: 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: ApplicationFiled: October 19, 2010Publication date: August 16, 2012Applicant: Kruger GmbH & Co. KGInventor: Marc Krüger
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Publication number: 20120201940Abstract: A method of making a natural sweetening composition comprising the steps of (a) steam stripping a crude mixture of at least one plant based natural high intensity sweetening compound; and (b) at least one step of filtering the crude mixture.Type: ApplicationFiled: February 7, 2012Publication date: August 9, 2012Inventors: STEVEN J. CATANI, Juan L. Navia
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Patent number: 8236993Abstract: Hydroxytyrosol is extracted from olives and/or from the solid residues of olives after the extraction of olive oil, by carrying out acid hydrolysis at a temperature within the range of 110° C. to 140° C. and at a pH within the range of 1.0 to 6.0, and by purifying the obtained solution on a column containing acid activated anion exchange resins, and a column containing an adsorbent non-ionic resin; both columns being eluted with water to recover the hydroxytyrosol.Type: GrantFiled: January 25, 2008Date of Patent: August 7, 2012Assignee: Probelte Pharma, S.A.Inventors: José A. López Más, Sergio A. Streitenberger, Marcos Peñalver Mellado, Pedro Martinez Ortiz
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Publication number: 20120196025Abstract: A device to prepare an infusion, such as a brewed beverage, by moderating and manipulating the extraction rate of a particulate base during an infusion, a related method to prepare such an infusion, and a resultant product of such a method.Type: ApplicationFiled: January 28, 2011Publication date: August 2, 2012Applicant: COFFEE CATCHER, LLCInventors: John William Custer, Nathaniel Bert Jones, Sauro Dall'Aglio
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Publication number: 20120189751Abstract: The invention is embodied in a low cost process for creating organoleptic meat analogs from unmodified potato starch and/or similar amylose/amylopectin containing tubers, roots and grains. The method involves thermo-irreversible gelatinization of starch, freeze-thawing, and incorporating extreme syneresis, to create starch gel nodules. Combining gel nodules with wheat gluten flour during the dough mixing formation of mass quantities of flavor absorbing, thin stranded, juicy, meat-like protein fibers. The product resulting from the method incorporates high quality plant protein, into a low carbohydrate, organoleptic juicy lean-meat analog.Type: ApplicationFiled: January 24, 2012Publication date: July 26, 2012Inventors: Charles R. Beinecke, Vicki L. McFarland
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Publication number: 20120189750Abstract: A consumable comprising an ingredient or ingredients that cause an off-taste in the consumable, and a chlorogenic acid provided in a concentration sufficient to mask or modify the off-taste. The chlorogenic acid may be supplied as an extract from a botanical source obtained by extraction at 30-80° C. with water and/or a polar organic solvent. The method of making an off-taste by addition of a chlorogenic acid to a consumable is also claimed.Type: ApplicationFiled: March 30, 2012Publication date: July 26, 2012Applicant: Givaudan SAInventors: Minjien Chien, Alex Hausler, Hans Leersum Van
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Publication number: 20120189753Abstract: A process for preparing a beverage comprises: providing a liquid carrier; supplying a flavouring ingredient to the liquid carrier; optionally heating the liquid carrier; and agitating the liquid carrier to promote dissolution and/or dispersion of the flavouring ingredient therein. The flavouring ingredient is supplied in the form of a self-sustaining body (2) to the liquid carrier, the self-sustaining body (2) having at least one surface (3) from which the flavouring ingredient is dissolved and/or dispersed into the liquid carrier. The liquid carrier is agitated in a controlled manner to circulate on this surface so as to achieve a controlled dissolution and/or dispersion of the flavouring ingredient into the liquid carrier.Type: ApplicationFiled: September 29, 2010Publication date: July 26, 2012Applicant: NESTEC S.A.Inventors: Fabien Ludovic Agon, Alexa Perrin, Alexandre Perentes
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Publication number: 20120183659Abstract: Disclosed is an apparatus for brewing a beverage, such as coffee, as well as associated methods for brewing a beverage. Apparatuses and methods are disclosed to reduce labor involved in pour-over brewing techniques, while providing greater consistency in the results. Manual and/or automatic movements are provided to a filter (e.g., rotation) and/or a nozzle dispensing liquid over the filter. Water dosage and timing therefore can be automated to the filter. The nozzle can be positioned off-center with respect to the filter to ensure wetting thereof. The nozzle can be made movable for constrained changes to the path of liquid flow relative to the rotating filter.Type: ApplicationFiled: December 27, 2011Publication date: July 19, 2012Applicant: Starbucks Corporation d/b/a Starbucks Coffee CompanyInventors: Randy Hulett, Brian Shay, Izaak Koller
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Publication number: 20120177794Abstract: The invention provides a beverage preparation machine comprising a brew head for receiving beverage cartridges of various heights and means for passing an aqueous medium through said beverage cartridges to form a beverage from one or more beverage ingredients contained in said cartridges. The brew head comprising a first part and a second part, the first and second parts being movable relative to one another from an open position in which said beverage cartridges can be received in the brew head and a closed position in which said beverage cartridge can be fixedly retained in a brew head space defined between the first and second parts. Wherein in use, beverage cartridges of various heights may be clamped in the brew head space between a distal end of a clamping member and the second part.Type: ApplicationFiled: January 6, 2012Publication date: July 12, 2012Applicant: Kraft Foods Global Brands LLCInventor: Nick Hansen
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Publication number: 20120171332Abstract: A beverage appliance includes a housing having a liquid reservoir and a receptacle in the housing dimensioned to receive a container containing at least one drink ingredient having particles of a first size. The receptacle is pivotable from a first position in which the receptacle is angled towards a front of the appliance and a second position in which the receptacle is aligned with a brew head and contacts the brew head. The beverage appliance further includes a mechanism for transforming the particles of the drink ingredient from the first size to a second size within the container, the second size being smaller than the first size.Type: ApplicationFiled: December 28, 2011Publication date: July 5, 2012Applicant: CONAIR CORPORATIONInventors: KIN MAN LAI, KAM FAI FUNG, BARBARA LYNN SCHNABEL
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Publication number: 20120171334Abstract: A capsule system for preparing beverages by centrifugation of a capsule in a centrifuging brewing device comprising: a set of different capsules (1A, 1B; 1C, 1D; 1E, 1F, 1G; 1H, 1I; 1J,1K, 1L); each one for selectively delivering a beverage having specific characteristics that differ from the other capsules of the set; each capsule of the set comprising a body (2) with a sidewall and a free rim (3), an upper wall (4) and an extractable or infusible ingredient; and an insertion diameter (D) of the body of the capsule for insertion in a rotary capsule holder (14) of the centrifuge brewing device (7) in a referential position, wherein the different capsules in the set having bodies (2) of different storage volumes obtained by a variable depth (d1, d2, d3) of the body in the set but the same insertion diameter (D) for all capsules of the set.Type: ApplicationFiled: August 25, 2010Publication date: July 5, 2012Applicant: NESTEC S.A.Inventors: Alfred Yoakim, Jean-Paul Denisart, Antoine Ryser, Alexandre Perentes
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Publication number: 20120164285Abstract: A dispensing apparatus for hot beverages is provided with means (4,5) to filter hot pressurised water through ground edible ingredients such as coffee, tea or herbal remedies in a chamber, has two or more pumps to feed water to said brewing chamber (2,82); the pumps are connected in series.Type: ApplicationFiled: January 23, 2012Publication date: June 28, 2012Applicant: RHEA VENDORS S.P.A.Inventor: Luca Doglioni Major