Exemplary embodiments disclosed herein provide a method for producing primary roasted coffee beans where green coffee beans are roasted only until the point where the beans have reached the end of the primary roasting phase, where the beans are then quenched to stop the roasting process. In some embodiments, the end of the primary roasting phase is marked by the beans reaching the first crack stage. A disposable package containing primary roasted beans is also disclosed. A device for roasting and brewing ground coffee beans is also disclosed, the device having a porous container which accepts the ground coffee beans; a roasting container which accepts the porous container and has a sidewall containing an aperture; a fan and heating element positioned to force hot air through the aperture; a water containment vessel and heating subassembly positioned above the roasting container; and a water release valve assembly positioned between the water containment vessel and the roasting container.
METHOD OF MANUFACTURING PARTIALLY ROASTED COFFEE BEANS AND A COMBINATION ROASTING AND BREWING DEVICE
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CAPSULE WITH FLOW CONTROL AND FILTERING MEMBER
Capsules for use in a beverage production machine. One capsule includes a base body having a flange-like rim and containing beverage-forming ingredients therein, the ingredients being sealed in the base body by a foil member attached to the flange-like rim, and at least one flow control porous member arranged between at least a portion of ingredients in the capsule and the foil member. Another capsule includes a first wall member for supporting beverage-forming ingredients, a second perforable wall member attached to the first wall member, and at least one porous layer located between the beverage-forming ingredients in the capsule and the second wall member, with the porous layer forming a multilayer laminate with the perforable non-porous foil member. These flow control porous members provide faster and more consistent flow of the liquid extract through the capsule and significantly reduces the resurgence of non-soluble solids.
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CAPSULE WITH ENHANCED PRODUCT DELIVERY SYSTEM
The invention relates to a capsule (1) for insertion in a beverage production machine adapted to supply pressurized liquid into the capsule (1), the capsule (1) comprising at least one compartment (13) containing nutritional ingredients (14) for the preparation of a nutritional composition in combination with the supplied liquid, the capsule (1) further comprising a product delivery system (15) arranged at an outlet face (8) of the capsule (1) and designed for delivery of the nutritional composition, the product delivery system (15) comprising one or several plurality of perforating elements (16) designed to perforate a membrane (17) arranged between the compartment (13) and the outlet face (8) of the capsule (1) as a result of the pressure of liquid exerted in the compartment, wherein the perforating elements (16) each comprise three blade members (21) extending from a common axis (A).
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GLASS BOTTLE FOR CONTAINING LIQUID
Disclosed is a bottle for containing liquid content including a body portion, at least part or the entire portion of an upper portion of which is provided with a plurality of guides which protrudes inward from an inside surface thereof and is in a spiral pattern so that the liquid content can be guided towards an opening of a neck portion of the bottle while spirally revolving inside the bottle.
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COMPOUNDS THAT INHIBIT (BLOCK) BITTER TASTE IN COMPOSITION AND METHODS OF MAKING SAME
The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds present in, e.g., coffee. Also, the invention relates to the discovery of specific compounds and compositions containing that function as bitter taste blockers and the use thereof as bitter taste blockers or flavor modulators in, e.g., coffee and coffee flavored foods, beverages and medicaments. Also, the present invention relates to the discovery of a compound that antagonizes numerous different human T2Rs and the use thereof in assays and as a bitter taste blocker in compositions for ingestion by humans and animals.
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OXIDATIVELY CROSS-LINKED PROTEIN-BASED ENCAPSULATES
The present invention provides a method of producing a protein-based encapsulate, said method comprising: providing an aqueous solution of a protein that is capable of forming disulfide cross-links; submitting said aqueous solution to a protein activation treatment to produce an aqueous suspension of activated protein aggregates, said suspension having a reactivity of at least 5.0 μmol thiol groups per gram of activated protein aggregates as determined in the Ellman's assay; dispensing said aqueous suspension in a gas or a water-immiscible liquid to produce suspension droplets having a diameter of 0.1-500 μm; and forming disulfide cross-links between the activated protein aggregates by contacting the activated protein aggregates with an oxidizing agent, optionally after said activated protein aggregates have been partially cross-linked by forming disulfide cross-links by means of heat treatment or by pressurization to a pressure in excess of 50 MPa. The aforementioned method offers the advantage that the characteristics of the protein-based encapsulation matrix can be controlled effectively. Furthermore, said method enables the preparation of protein-based encapsulates that very effectively protect the encapsulated components, e.g. against oxidation or moisture.
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Method for Improving Physical Performance During Physical Exertion
Beverages comprising sodium ion in an amount correlated to the sodium ion concentration of a subject's sweat used to prehydrate before exertion or to restore lost electrolyte and water resulting from physical exertion. Such use can avoid or substantially reduce losses in performance and, in cramp prone individuals, avoid or substantially reduce cramping brought on by physical exertion.
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CEREAL BOWL
The invention relates to a cereal bowl for gradually mixing a solid food and a liquid food for being eaten mixed, comprising an outer container (1), for a liquid food, and an inner detachable container (2), for a solid food, wherein the inner container (2) is provided with a base (3) slopping towards the center, where a spherical cup (4) is provided, whose surface comprises a plurality of apertures (5) for feeding the inner container (2) with liquid food from the outer container (1) and partially immersing the inner container (2) into the liquid food from the outer container (1), the inner container (2) being provided with means for floating at the surface of the outer recipient (1). The invention further relates to a use of the cereal bowl according to the invention, consisting of feeding the outer container (1) with the entire quantity of liquid food to be eaten, inserting the inner container (2) into the outer container (1), feeding the inner container (2) with the entire amount of solid food to be eaten, and eating continuously or discontinuously the mixture formed of the solid food and of the liquid food, from within the interior of the apertured spherical cup (4), until the exhaustion of the of the solid food and/or the liquid food.
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MICROWAVEABLE PET TREAT PAN AND METHOD OF PREPARING PET TREAT THEREWITH
A pan for microwave preparation of a pet treat for a type of pet comprising a plastic pan consisting essentially of microwavable plastic material and defining at least one pocket for receiving a pet treat mixture, the pocket defining a shape corresponding to the type of pet to be given the pet treat, such that the mixture can be conformed to the shape of, and microwaved in, the pocket to produce a pet treat at home.
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METHOD AND APPARATUS FOR THE RECOVERY OF PVPP AFTER CONTACT WITH A YEAST FERMENTED BEVERAGE BY SEDIMENTATION SEPARATION
A method of preparing a yeast fermented beverage is provided, which method comprises (a) fermenting wort with a biologically active yeast to produce a fermented liquid; (b) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins contained in the fermented liquid; (c) removing a slurry containing the PVPP particles and yeast from the fermented liquid; (d) separating said slurry into a yeast-enriched fraction and a PVPP-enriched fraction a technique selected from flotation separation, settling separation and separation using a hydrocyclone; (e) regenerating the PVPP particles before, during and/or after the separation by desorbing polyphenols and/or protein from said PVPP-particles; and (f) recirculating the regenerated PVPP particles to step (b). The method can be operated with single use PVPP as well as regenerable PVPP and does not require sophisticated filter hardware for regenerating the PVPP.
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METHOD OF STABILISING YEAST FERMENTED BEVERAGES
A method of preparing yeast fermented beverage is provided, comprising (a) fermenting wort with yeast to produce a fermented liquid containing yeast, alcohol, polyphenols and protein; (b) optionally removing the yeast; (c) combining the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles to bind at least a fraction of the polyphenols and/or proteins, wherein at least 80 wt. % of the PVPP particles have a diameter of 5-300 μm; (d) removing a slurry containing the PVPP particles; (e) filtering the slurry over a filter having a pore size of 0.1-80 μm to produce a PVPP-enriched retentate and a PVPP-depleted filtrate; (f) regenerating the PVPP particles in the PVPP-enriched retentate by desorbing and separating the polyphenols and/or protein from the PVPP-particles; and (f) optionally, further refining and recirculating the regenerated PVPP particles to step (c). The method can be operated with single use PVPP or regenerable PVPP and does not require capacious filter hardware.
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METHOD OF PREPARING AN OAT PROTEIN AND FIBER PRODUCT
A method of preparing an oat protein and fiber product. A base formulation is mixed water to form a slurry. The base formulation has a major amount of an oat material or waxy barley hybrid. At least one enzyme is mixed into the slurry. The at least one enzyme capable of facilitating sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a DE of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. The second intermediate product is heated. A first solids slurry is recovered from the second intermediate product using a clarifying centrifuge. The first solids slurry is dried to form a dried product.
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Method of Processing Oats to Achieve Oats with an Increased Avenanthramide Content
Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
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METHOD FOR PRODUCING FROZEN BREAD DOUGH WHICH DOES NOT REQUIRE THAWING OR FERMENTATION STEP
Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared using a commonly employed baking facility, without requiring a special facility for thawing and fermenting. A bread dough having a continuous, multi-layered structure is prepared by using a cereal flour composition containing yeast and an oil-and-fat composition (roll in oil-and-fat), the bread dough is formed into a desired shape, and then a dent is made on the surface of the thickest portion having the length which is 13% to 70% of the longitudinal length of the shaped article.
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METHOD FOR PRODUCING AN EDIBLE GAS HYDRATE
A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the temperature of the solution to form the gas hydrate and ice; characterized in that the aqueous solution contains from 0.0001 to 2 wt % of an ice structuring protein. Frozen confections containing gas hydrates and methods for producing them are also provided.
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POLYETHYLENE GLYCOL LACTID COATING ON FRESH EGG
This process is designed to coat fresh chicken eggs with polyethylene glycol-lactide. The process reduces possible microbial content which may be inside fresh eggs while preventing the contamination of the eggs after being laid. It also extends the shelf life while maintaining the quality of the eggs. In addition, the PEG coating lowers the rate of fractures related to the egg shell while being handled, whether that be during storage, when the eggs are transported, or when the eggs are transferred to a market display.
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Dual Component Food Product And Method For Production Thereof
A co-extruded dual component food product having a cereal-based outer component and an inner cream textured component encapsulated within the cereal-based outer component. The cream textured component includes an aqueous phase dispersed in a continuous oil phase. The aqueous phase includes at least partly gelatinised starch. The starch is mixed with water to provide an aqueous phase, which is mixed with an oil phase to provide the cream textured inner component having a first The cereal-based outer component is cooked and the cream textured inner component is injected into the hot cereal based outer component. The starch in the aqueous phase is partly gelatinized to provide the cream textured component with a viscosity greater than the first viscosity.
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NUT AND DRIED FRUIT SNACK FOOD PRODUCT
This application relates to a snack food product, and more particularly, to a snack food product food product that contains just two solid ingredients (nuts and dried fruits) and a syrup. In certain embodiment the snack food product contains pistachios, dried cranberries, agave and brown rice syrup.
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COOKED AND SHELF STABLE STEEL CUT OATMEAL IN A CUP
A cooked steel cut oatmeal product is shelf stable and supplied in a cup. The oatmeal product of the present invention allows people to enjoy a healthful steel cut oatmeal without the hassle and time needed for cooking it. The product of the present invention may simply be warmed and ready to eat while retaining its natural taste and texture.
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TRI-FOLD EGG CARTON FOR JUMBO EGGS
A tri-fold plastic egg carton for protecting jumbo eggs in both oriented and non-oriented positions. A cell base and cell cover are hingedly connected in a closed position with the cover over the base to form a complimentary 2×6 matrix of cell pockets for holding individual eggs. A lid is hingedly connected to another edge of the base for closing over the assembled cover and base. The non-hinged peripheral edges of the base, cover and lid form a trim perimeter having a turned up lip edge, the lip edges mating when the carton is in the closed position to increase the carton strength. The carton can accommodate a full range of jumbo eggs, and accept a variety of smaller size eggs, while fitting within standard cases and half-cases.
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