Quantcast
Channel: Free Patents Online: Food or edible material: processes, compositions, and products
Viewing all 7957 articles
Browse latest View live

COMPOSITIONS COMPRISING A SHELF-LIFE STABILITY COMPONENT

0
0
Compositions that include a shelf-life stability component are provided. In some instances, the compositions are ingestible compositions which include the shelf-life stability component and an ingestible component. Aspects of the invention further include methods of making and using the compositions.

METHOD AND APPARATUS FOR CARTRIDGE-BASED CARBONATION OF BEVERAGES

0
0
Systems, methods and cartridges for carbonating or otherwise dissolving gas in a precursor liquid, such as water, to form a beverage. A gas source can be provided in a cartridge which is used to generate gas that is dissolved into the precursor liquid. A beverage medium, such as a powdered drink mix or liquid syrup, may be provided in the same, or a separate cartridge as the gas source and mixed with the precursor liquid to form a beverage. The use of one or more cartridges for the gas source and/or beverage medium may make for an easy to use and mess-free system for making sparkling beverages, e.g., in the consumer's home.

BEVERAGE SUBSTANCE CARTRIDGE, WATER FILLING APPARATUS, BEVERAGE PRODUCING EQUIPMENT, BEVERAGE PRODUCING SYSTEM AND BEVERAGE PRODUCING METHOD

0
0
The invention provides a beverage substance cartridge, a tea filtering apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method to efficiently solve the problem that a tea brewing equipment of the present technology has problems like slow tea leaf extraction, long tea drinker waiting time, low tea water temperature, bad tea water taste, etc. The water filling apparatus of the beverage producing equipment fills hot water into the bottom of the beverage substance cartridge near the side wall of the cartridge body, and forms vortex in the beverage substance cartridge which speeds up extraction efficiently. Furthermore, inside convex edges are set at the side wall of the beverage cartridge and hot water temperature is high enough to strengthen extraction effects and then realize rapid brewing effects in the tea brewing equipment. The beverage producing equipment adopting the invention could be widely applied in offices and homes.

PORTION CAPSULE HAVING AN IDENTIFIER

0
0
A portion capsule for producing a beverage includes a base element having a cavity in which a beverage raw material is provided and which is closed by a membrane fastened to the base element.

PROCESS FOR FABRICATING LEAF TEA PRODUCTS

0
0
Disclosed is a process for manufacturing a fabricated leaf tea product. The process comprises the steps of: (i) providing a concentrated liquid tea composition; (ii) providing a base leaf tea; (iii) combining the concentrated liquid tea composition with the base leaf tea to form a tea mixture having a total soluble solids content of at least 50% by dry weight of the mixture; and (iv) drying the tea mixture. At least 20% by weight of the base leaf tea has a particle size of +16 mesh and/or the tea mixture is sorted according to particle size to yield a fraction wherein at least 20% by weight of the fraction has a particle size of +16 mesh; and the time between forming the tea mixture (step iii) and drying (step iv) is at least 5 minutes.

PACKAGE WITH CLOSURE, APERTURE, AND INSERT

0
0
Described are packages useful for food and non-food items, wherein the packages include a closure, an aperture located on the closure, and an insert that covers the aperture; the package can optionally be pressurized and certain embodiments can be designed to contain a dough product for refrigerated storage.

COOKING AID

0
0
A cooking aid comprising a sheet of flexible burn resistant material and a composition disposed on one face of the sheet, the composition comprising a mixture of vegetable or animal oil with a melting point below 20° C., vegetable or animal fat with a melting point above 20° C., and one or more herbs, spices and flavour enhancers.

Beverage Substance Cartridge, Identifying Apparatus, Beverage Producing Equipment, Beverage Producing System and Beverage Producing Method

0
0
The invention provides a beverage substance cartridge, an identifying apparatus, a beverage producing equipment, a beverage producing system and a beverage producing method which could supply water automatically instead of manual work, identify information about beverage substance likewise such as variety and years of tea leaf, and furthermore, take different brewing methods targeting at different beverage substances (e.g. tea leaf) according to identified information in collaboration with pre-stored beverage brewing parameters to make sure every beverage substance could be brewed according to the perfect method, so the advantage of beverage substance will be given into full play. The beverage producing equipment which adopts the invention could yield brewing results accomplished by specialists and furthermore be widely used in offices and homes.

REMOVAL OF PESTICIDE RESIDUES IN FOOD BY IONIZING RADIATION

0
0
The present disclosure relates to a process for removal of pesticide residues from aqueous solutions and food products by ionizing radiation. Standard pesticides concentrations recognized by international organizations as maximum residues limit (MRLs) were used as the targeted concentrations in both aqueous solutions and food products. Commercially known pesticides and recommended irradiation doses by International Atomic Energy Agency (IAEA) were selected for this investigation. Aqueous solutions and food products fortified with pesticide residues were subjected to selected doses of ionizing radiation. Radiation-induced removal of pesticide residues is generally greater in aqueous solutions than in food products. Ionizing radiation can reduce the residues of pirimiphos-methyl in potatoes, grapes and dates; malathion and cypermethrin in grapes to below MRLs at the recommended irradiation doses.

GREEN COLORING OF TABLE OLIVES WITH CHLOROPHYLL COMPOUNDS

0
0
A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.

NEUTRAL BEVERAGE AND OTHER COMPOSITIONS AND PROCESS FOR MAKING SAME

0
0
The present invention relates to the use of at least one acid soluble vegetable protein in a neutral beverage application. The neutral beverage application includes a soymilk. The current application produces a soymilk having a bland taste and a whiteness index close to cow's milk.

BANANA TREATMENTS

0
0
There is provided a method for treating bananas comprising contacting the bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of contact is from 1 second to 4 minutes.

Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same

0
0
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin. In certain instances, the food composition is a fruit juice, puree, or jam, starchy/carbohydrate rich food syrup and powders such as dried potatoes, and cocoa, dairy products like plain and non-fat yogurt, and simple carbohydrates like maltodextrins, starch, or sugar

METHOD FOR ENHANCING POST-PROCESSING CONTENT OF BENEFICIAL COMPOUNDS IN BEVERAGES NATURALLY CONTAINING SAME

0
0
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.

Packaging and Process for Cooking Food Products in an Oven

0
0
An improved packaging and process for cooking food products in an oven is disclosed, the packaging comprising a lower panel not containing any perforations; an upper panel containing a plurality of perforations, and where the upper panel and lower panel are coupled to define at least one food compartment to store at least one food product. The plurality of perforations allows for cooking of the food in an oven when the food packaging is placed in the oven with the lower panel facing downward. The present invention allows the food product to be easily transported, properly cooked in an oven to an optional consistency and quality, and provided to the consumer with minimal costs and efforts.

BEVERAGE BREWING SYSTEM AND METHOD OF USE

0
0
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.

DEVICE AND METHOD FOR PREPARATION OF BEVERAGES WITH DIFFERING TASTES

0
0
A beverage dispensing machine includes: a first hydraulic circuit including a water source, a pump, a water heater, a brewing device selected from a brewing chamber and a capsule, the brewing device including an inlet and outlet, a beverage collector collecting brewed beverage leaving the brewing device and for dispensing the beverage to a container; and a second hydraulic circuit that includes a second pump and second water heater, the outlet of the second water heater being connected to the first circuit at a location that is downstream to the brewing device with respect to the water flow in the first circuit. The first circuit can maintain in the brewing device a pressure substantially constant for a pre-set time, the pressure being less that an opening pressure for the brewing device.

BEVERAGE BREWING APPARATUS AND METHOD

0
0
The present invention has as an objective to provide an apparatus for brewing a beverage that provides an attractive brewing experience for the consumer, which can perform an effective and efficient brewing process, and which also can be easily rinsed to remove any spent infusible material. These objectives have been met by a beverage brewing machine comprising an at least one water inlet port that is arranged at an angle of less than 4 degrees relative to the wall of the brew chamber to direct water around the wall of the brew chamber. The apparatus also provides for improved agitation of infusible material. Moreover a method is provided to brew a beverage using the brewing machine of the invention.

SEPARATING MACHINE AND METHOD

0
0
A separating machine for separating products of soft and harder consistency includes a drum which is drivable in rotation about its axis and the peripheral surface of which has a plurality of holes. A pressing device which by means of a pressing element presses the product to be separated against the peripheral surface of the drum so that product components of soft consistency pass through the drum. A cooling device is provided for cooling the pressing device or the pressing element thereof.

METHOD AND APPARATUS FOR TREATING FERMENTED LIQUIDS

0
0
Provided are methods and apparatuses for the monitored and controlled removal of dissolved gasses and other vitriolic compounds from fermented liquid using evacuation, which can be mechanically enhanced, without fading or negatively impacting flavor, bouquet, complexity, balance or finish of the fermented liquid.
Viewing all 7957 articles
Browse latest View live




Latest Images