Abstract: The present invention relates to a beverage preparation machine (10) for preparing a liquid beverage from a cartridge, the machine comprising a first liquid supply circuit (13) configured for selectively providing liquid of predefined temperature and/or volume from a liquid reservoir (22) of the machine (10) to a cartridge inserted into the machine, a second liquid supply circuit (14) configured for selectively providing liquid of predefined temperature and/or volume from the liquid reservoir (22) of the machine to a liquid delivery outlet (11b) of the machine, a control unit (15) for controlling the first and second liquid supply circuit (13, 14), and a network unit (16) comprising a network interface for communication with an external electronic device (1) over a network, wherein the control unit (15) is configured to individually control the selective provision of liquid from the first and the second liquid supply circuit (13, 14) in response to information obtained via the network unit (16).

Abstract: Processes for preparing antioxidant-rich compositions, for example from coffee cherries, are disclosed. These processes can involve promptly contacting de-beaned coffee cherries with a preservative coating, and optionally storing under refrigerated conditions, prior to the preparation of an extract or powder.

Abstract: A machine for making liquid and/or semi-liquid food products includes a boiler for heating; a first chamber for processing a hot type liquid product, having an outlet and an inlet connected to the boiler; and a first dispensing unit, connectable to the outlet for dispensing a hot product. A mixing and cooling unit for making a cold type product includes a processing container and a stirrer, the mixing and cooling unit being connectable to the outlet for receiving the hot product defining a basic ingredient for making a product of the cold type. The outlet is switchable between a first configuration wherein the outlet is operatively connected to the mixing and cooling unit to allow transfer of hot product inside the processing container, and a second configuration wherein the outlet is operatively connected to the first dispensing unit to allow hot product to be dispensed.

Abstract: The present invention includes a milk dispensing assembly for use with a beverage dispensing machine for combining milk, which is heated, ambient, unheated, or chilled, selectively with a second ingredient. The milk dispensing assembly includes a single milk passage for the introduction of a flow of milk and a single passage for the introduction of a second ingredient. The milk passage and ingredient passage are oriented to be fed into an intermediate passage which communicates with a swirl cavity defined by a mixing chamber. The introduction of milk and second ingredient is controlled to provide a variety of selected conditions of the resulting combination.

Abstract: The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact.

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Traditionally, coffee would be prepared in one of the four basic recipes; black, with sugar, with cream, or with both sugar and cream to be enjoyed as a beverage drink. It is the object of this invention to bring coffee consumption to a new solid foundation so that one can have his/her coffee and eat it too in a delicious and chewy recipe that contains all the ingredients and flavorings that coffee drinkers love but without the hot water.

Abstract: Traditionally, coffee would be prepared in one of the four basic recipes; black, with sugar, with cream, or with both sugar and cream to be enjoyed as a beverage drink. It is the object of this invention to bring coffee consumption to a new solid foundation so that one can have his/her coffee and eat it too in a delicious and chewy recipe that contains all the ingredients and flavorings that coffee drinkers love but without the hot water.

Abstract: In a process employing a coffee machine, a sealed capsule is fed with a certain amount of axial clearance into a cup aligned along a horizontal axis with a pressurized-hot-water sprinkler, and is moved towards the sprinkler to press an annular flange of the sealed capsule in fluidtight manner against the sprinkler, to pierce a front sealing wall of the sealed capsule by means of a first piercing device, to feed pressurized hot water through the sealing wall to expand the sealed capsule axially and eliminate the axial clearance, and to bring an end wall of the sealed capsule into fluidtight contact with a second piercing device, and pierce the end wall against the second piercing device, so that coffee flows out through the second piercing device.

Abstract: The present invention relates to liquid and powdered compositions as well as emulsions comprising whey protein and lipid, particularly fish oil, suitable for enrichment of a variety of food articles and beverages with poly unsaturated fatty acids like omega-3 fatty acids. The composition may also be consumed as such. Furthermore, the present invention relates to a process of preparing such compositions and emulsions. The main feature of the process of the present invention, is that the microencapsulation of the lipid is made simultaneously with the microparticulation of the protein. A composition having superior properties in terms of taste and stability, is provided by the present invention.

Abstract: A coffee cherry is harvested, preferably in a sub-ripe state, and quick-dried to provide a basis for numerous nutritional products. Such coffee cherries and portions thereof may be particularly characterized by their extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof (FIG. 3). It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

Abstract: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).

Abstract: A device (e.g., a vending machine) and method for preparing a consumable beverage include mixing an agglomerated natural milk powder having a scorched particle mass not greater than fifteen milligrams with hot water to produce the consumable beverage. The hot water and milk powder may be mixed prior to or during their placement of the beverage in a beverage cup, such as part of operation of a vending machine. Alternatively, the hot water and milk powder may be mixed with one or more additional ingredients, such as coffee, tea, cocoa powder, and/or sugar, to produce the beverage. Further, the hot water and milk powder may be whipped together or with an additional ingredient to produce a foaming beverage, such as cappuccino.

Abstract: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.

Abstract: An automated hot beverage dispensing machine and method for producing hot beverages is shown. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing of the milk, steam, and flavoring, and dispensing the mixture into a serving cup. The dispensing machine may include a coffee brewing system, whereby the machine can produce flavored lattés, cappuccinos, and the like. In the preferred embodiment, pressurized steam is directed through a Venturi assembly that draws in refrigerated milk and ambient air and delivers the fluids to a vortex mixer to produce steamed and/or foamed milk. The flavoring is delivered to the vortex mixer, and steam is channeled to the plenum to facilitate delivery of the flavoring and maintain the cleanliness of the plenum.

Abstract: The invention relates to aromatization particles having a water-soluble coffee matrix and an aromatizing composition having volatile characteristic coffee aroma constituents wherein said particles are essentially fat-free and contain essentially no coffee oil, its derivatives or vegetable oil and wherein said water-soluble coffee matrix contains a physically entrapped separate phase of said volatile characteristic coffee aroma constituents, a process for producing same and food products containing same.

Abstract: The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range 0.4 to 0.7. In addition, its combined content of fructose plus glucose is greater than 5%, preferably lying in the range 7% to 9% by weight relative to the dry matter.

Abstract: An apparatus and method for automatically weighing portions of semi-solid matter using a weigh station having a rotating receptacle which receives the portion so that an accurate weight indication of the portion can be taken, and propels the portion from the weigh station to a further conveyor or processing system, a drive motor which powers the weigh station through a disengageable motor drive connection, and a weight signal processor which converts and stores the weight indications as weight data and transmits appropriate control signals to the drive motor, whereby variations in the weight of each portion are measured and evaluated to control the further processing of each portion, according to whether the portion weight is within predetermined parameters.

Abstract: A process for producing roasted coffee or a surrogate thereof in powder form from seeds obtained from the fruits of coffee plants, or seeds of barley, rye, oats, and wheat, wherein a powder obtained by grinding said seeds is dried to a moisture content of 5 to 10% and subjected to roasting. Preferably, the roasting is carried out continuously, at a lower temperature and for a shorter time than conventional processes, to a stream of said powder that is arranged in a thin and turbulent dynamic layer run along a wall in heat exchange relationship therewith, with the wall being maintained at a set temperature of at least 180° C.

Abstract: An agglomerated starch-based product and a dry mixes based thereon are provided suitable for preparing instant food preparations. The agglomerated starch-based product is a homogeneous powder wherein each powder particle is an agglomeration of randomly distributed fine grains of starch and maltodextrin. The agglomerated starch-based product is readily dispersible in aqueous fluids and develops un full viscosity instantaneously.

Abstract: A novel system for producing a high quality soybean extract using espresso technology is provided as well as novel soybean compositions for use in such system and a process for preparing a soybean extract of consistently high quality using a coffee brewing device, and particularly, an espresso machine. This novel drink is especially suitable for individuals who suffer from conditions making them coffee intolerant, e.g.

Abstract: A novel system for producing a high quality soybean extract using espresso technology is provided as well as novel soybean compositions for use in such system and a process for preparing a soybean extract of consistently high quality using a coffee brewing device, and particularly, an espresso machine. This novel drink is especially suitable for individuals who suffer from conditions making them coffee intolerant, e.g.

Abstract: A process for preparing a consumable beverage containing a natural dairy beverage additive in the form of agglomerated natural milk powder. The powder is combined with other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, for the subsequent creation of a consumable beverage which includes the natural dairy beverage additive.

Abstract: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, a vitamin and mineral mix, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.

Abstract: A method for producing a positive electrode material of Li-ion secondary batteries is disclosed.

Abstract: In a preparation for a beverage for dogs in a liquid or a solid form for dissolution in water, there are included in the beverage at least flavor carriers, minerals and proteins and other constituents.

Abstract: An improved thickened instant coffee beverage mix, comprising a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.05-2.0% of mono- and di-glycerides or other wetting agents such as propylene glycol, glycerin, sorbitan monosterate and other emulsifiers, including 0.05-10.0% vegetable oils, together with coffee flavorants, which can be quickly dissolved in water of at least 120° F. water without delay or forming clumps; and an improved thickened instant tea or cocoa beverage mix which can be quickly dissolved in water of at least 120° F. water without delay or forming clumps, comprising 12-50% agglomerated starch as the thickening agent, together with sugar and protein components.

Abstract: The present invention is directed to a non-caffeine containing brewable coffee containing (a) white corn, (b) allspice pepper or cloves or mixture thereof and (c) cinnamon or vanilla or mixture thereof.

Abstract: A method and product for decaffeinating an aqueous solution, such as a cup of coffee or tea, includes exposing the aqueous solution (that is to be decaffeinated) to a plurality of molecularly imprinted polymer beads (MIPS) that have receptor sites on the surfaces thereof that include imprints that match the physical shape of at least a portion of a caffeine molecule. A quantity of the caffeine molecules align with and adhere to some of the receptor sites and, accordingly, they are removed from the aqueous solution producing a decaffeinated aqueous solution. The MIPS are contained in an enclosure having a plurality of openings large enough to permit the aqueous solution to pass through and small enough so as to prevent the MIPS from passing through. Accordingly, the MIPS are absent from the decaffeinated aqueous solution.

Abstract: A method and product for decaffeinating an aqueous solution, such as a cup of coffee or tea, includes exposing the aqueous solution (that is to be decaffeinated) to a plurality of molecularly imprinted polymer beads (MIPS) that have receptor sites on the surfaces thereof that include imprints that match the physical shape of at least a portion of a caffeine molecule. A quantity of the caffeine molecules align with and adhere to some of the receptor sites and, accordingly, they are removed from the aqueous solution producing a decaffeinated aqueous solution. The MIPS are contained in an enclosure having a plurality of openings large enough to permit the aqueous solution to pass through and small enough so as to prevent the MIPS from passing through. Accordingly, the MIPS are absent from the decaffeinated aqueous solution.

Abstract: A method of intensifying the flavor of coffee extract is disclosed in which coffee extract is heated at a temperature and for a time sufficient to intensify the flavor of the coffee. The heated coffee extract is cooled and preferably dried to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor.

Abstract: The present invention is directed to a non-caffeine containing brewable coffee comprised of (a) white corn, (b) allspice pepper or cloves or mixture thereof and (c) cinnamon or vanilla or mixture thereof.

Abstract: A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc.

Abstract: The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is provided which comprises a beverage base which includes individual pieces of edible plant materials which, when steeped or brewed, form a beverage. A binding material is provided which binds the beverage base into a pelletized body until subjected to a grinding process. Further, the pelletized body has a size and a range from about 0.2 cm to about 8 cm.

Abstract: A method for preparing Kava root involves a multi-stage grinding process to give a resulting very small particle size. Because Kava root is fibrous, and tends to catch fire when ground extremely small, an ambient nitrogen atmosphere is provided during one or more stages of the grinding process to prevent combustion. The resultant very finely ground Kava powder is preferably mixed with other materials, such as ascorbic acid and other food-grade acids, to remove the objectionable taste.

Abstract: An additive for stimulants, useful in particular to reduce the health-damaging effects of coffee beverages, contains one or several vitamins, dandelion root extract, and, if required, one or several mineral salts. The additive characterized in that it contains anise extract and adenosine.

Abstract: An improved thickened instant coffee beverage mix, containing a mix of from about 15-90%, preferably 27%, maltodextrin with the rest, to 100%, of an agglomerated starch, and also 0.2-0.3% of mono and diglycerides, together with coffee flavorants, which can be quickly dissolved in water of at least 120° F water without delay or forming clumps.

Abstract: A coffee-type beverage base is prepared by light roast method under 200° C. and originated from grain and legume. This coffee substitute has a pleasant aroma, and can be used as a carrier of nutritional supplement or herb therapy as well as an additive of coffee, tea, or chocolate. This novel drink is especially suitable for individuals who suffer from conditions making them coffee intolerant, e.g., pregnancy, or those who suffer form hypoglycemia, hypertension, arrhythmia, insomnia, or gastric irritation.

Abstract: A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable for foaming creamer compositions. The foaming creamer composition, when added to a brewed hot coffee beverage, produces a large amount of a creamy and semi-solid foam. The creamer is preferably prepared by heat treating a slurry comprising the protein, lipid and carrier constituents of the creamer to effect denaturation of the whey protein, followed by spray drying the slurry. The creamer may also be employed in dry mix instant cappuccino compositions.

Abstract: A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate, preferably from 20 to 90%, said carbohydrate having a bulk density of less than 0.3 g/cc and a lipid in an amount of from 0 to 30%, all amounts based upon the weight of the composition. The creamer can be added to brewed coffee to produce a cappuccino-type whitened coffee with a surface layer of foam or it can be added to instant coffee and optionally a sweetener to produce a particulate, dry-mix instant cappuccino product.

Abstract: The invention provides a temperature-stable liquid droplet comprising a terature-stable hydrocolloid membrane. The hydrocolloid is chosen from low methoxy pectin, Konjac mannan, sodium alginate, or a mixture thereof. The membrane encapsulates a droplet of an edible product or a droplet containing a microorganism, an enzyme or a cell.

Abstract: The invention provides a way for people to enjoy the ritual of selecting beans and grinding the beans to make them available for brewing. In one exemplary embodiment, a pelletized food product is provided which comprises a beverage base which includes individual pieces of edible plant materials which, when steeped or brewed, form a beverage. A binding material is provided which binds the beverage base into a pelletized body until subjected to a grinding process. Further, the pelletized body has a size and a range from about 0.2 cm to about 8 cm.

Abstract: A water-soluble carmelized chicory product has a composition which includes, by weight, an inulin content between 40% and 65%, a reducing sugar content between 4% and 10% and a combination of fructose and glucose of less than 5% and which provides a depth of color, as described below, between 1.0 and 2.5. The product is prepared by extracting kiln-dried chicory with water to obtain an extract or by pressing chicory root to obtain an extract, the extract is heated in a tubular extractor to hydrolyze a part of the extract inulin content to increase extract reducing sugar content, the heat-treated extract is dried to obtain a powder, the powder is passed through an extruder and subjected to a temperature between 180.degree. C. and 250.degree. C. to obtain a caramelized product, and the carmelized product is cooled and then ground to obtain the water-soluble chicory product.

Abstract: The method of the invention is charecterized by preparing a layer of a foodstuff, without prior moistening, which foodstuff is in the form of a soluble powder based either on chicory alone or on a mixture containing at least one-third by weight of chicory, in raising the layer in ambient air to a temperature that is sufficient for surface melting the chicory powder, and then in cooling it. After the cooling operation, the resulting layer of agglomerating powder can be crushed, ground, and screened in order to obtain a product in granular form, preferably having grain size lying in the range 0.5 mm to 3 mm. The layer of powder may also be placed in a mold so as to obtain a product in the form of a compact slab of agglomerated powder whose outside shape matches that of the mold.

Abstract: A food product or cereal is formed by a mixture of the ingredients spelt, almonds and pumpkin seeds. The ingredients are separately washed, blanched, dry roasted, and then subjected to a grind between a coarse and a medium grind. Thereafter, the ingredients are mixed together in specific proportions to produce the food product. A broth or brew is generated with the food product by the addition of water brought nearly to a boil. The broth or brew is generated by depositing the food product in a suitable receptacle, adding the water that has been brought nearly to a boil, the combination of food product and broth or brew then stirred. Favorable foods, sweeteners, etc., may be added, to the desire of the person consuming such combination. The combination provides a nutritious food for consumption.