A beverage container for a brewing machine comprising a filter cup having a frame including an upper peripheral member and a lower peripheral member and filter material extending thereabout, a cover formed of a flexible material, the cover having a circular recess formed on a lower side of the cover to receive an upper wall of the upper peripheral member, the circular recess having an enlarged portion to receive a guide rib such that the cover is placed on the container in a predetermined location.
Beverage container for brewing apparatus
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Baby Bottle Preparation
A method of filling a baby bottle is provided which comprises providing a baby bottle containing a hermetically sealed bottle liner, which contains a measured amount of powdered infant formula. The bottle liner comprises a lip retainer for preventing the bottle liner from falling into the bottle. The hermetic seal on the bottle liner may be opened. The method includes disposing filtered, heated water into the liner to mix with the powdered infant formula. A cap and nipple assembly is applied to the bottle.
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ASSEMBLY AND METHOD FOR PREPARING A BEVERAGE
The invention relates to an assembly for preparing a beverage suitable for consumption. To that end, the assembly is provided with at least a first covering and a first ingredient included in the at least first covering, the first ingredient comprising a substance such as milk powder/creamer, sugar and like additives soluble or extractable in a liquid such as water. The assembly is further provided with a second ingredient, the second ingredient comprising a soluble or extractable substance such as ground coffee or tea while the second ingredient forms part of a substantially rigid body.
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PACKAGING
A package (10) is formed from a flexible laminated wrapper (14) having an outer laminate structure (26) and an inner laminate structure (24) and includes a tear strip (30) formed in the wrapper. The tear strip has an outer tear strip portion (40) defined between a pair of outer spaced lines of weakness (42, 44) in the outer laminate structure. At least one inner line of weakness (48, 50) is formed in the inner laminate structure offset from the outer lines of weakness. At least a part (54) of the tear strip defined in one of the outer and inner laminate structures is bonded to an overlapping region of the other of the outer and inner laminate structures in a peelable manner. An inner tear strip portion (46) may be defined in the inner laminate structure (24) between a pair of spaced inner lines of weakness (48, 50).
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DEVICE, SYSTEM AND METHOD FOR PREPARING A BEVERAGE FROM A CAPSULE
A system, device and method for preparing a beverage using a capsule. The capsule comprises a cup-shaped body, a lid and an actuating member. The device comprises a capsule holder, a fluid supply unit, and a flow control unit arranged for controlling a parameter of the fluid to be supplied to the capsule. The flow control unit is arranged for selectively operating in one of at least a first mode and a second mode. The flow control unit comprises a switching member movable between a first and second position, and arranged for being engaged by the actuating member of the capsule. The system is arranged such that the flow control unit is in the first mode when the switching member is in the first position, and such that the flow control unit is in the second mode when the switching member is in the second position.
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Tea brewing and dispensing system and method
An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to brew the beverage and for maintaining the system in a sanitary condition that can be serviced on site or from a remote location. The present invention further provides an automated, commercial scale method for brewing tea from real tea leaves and naturally sweetening the tea to produce cold sweet tea with the high quality taste of homemade sweet tea.
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FORMULATION CONTAINING A POLYPHENOL-CONTAINING COMPOSITION AND ISOMALTULOSE
The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.
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CUPCAKE SECRET
A baking apparatus and method is disclosed that includes at least one baking cup configured to receive a first product and an interior baking, structure configured to suspend a second product within the first product. The interior baking structure may be a peg to suspend an item during baking, or a hollowing structure configured to create a hollow portion in the first product. The bottom of the baking cup may also include an aperture, which is removably covered while baking. A riser may also be provided configured to expel baked products from the pan by lining the riser up with the aperture to push the products out of the pan.
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Tool for preparing ravioli or filed pasta in general
A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling and provided with holes or openings arranged exactly as each hole or opening of said grid, at least one flat ejecting device suited to eject portions of filling and provided with a series of projections suited to fit exactly in the holes or openings of the dispensing device.
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FRUIT MARKING PROCEDURE
A method of marking fruits includes an incision in a fruit piece surface with a laser beam and the deposition in the superficial incision of a contrast agent comprising salts or oxides of iron or copper at a concentration between 0.001% and 1% of the total weight. The salts or oxides are capable of reacting with any of the phenolic and/or polyphenolic compounds present in the superficial tissues of the fruit. This contrast agent may also include other additives: acidity regulators, emulsifiers, antioxidants and complexing.
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Apparatus and Methods for Fabricating Food Items
Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages and co-extruding a second hot plastic food mass through a feed stem received in each of the multiple passages and through nozzles. Each nozzle includes a first portion in communication with the feed stem but not the passage and a second portion in communication with the passage but not the feed stem. The nozzles are rotatable in gearing relation with the drive gear of a servomotor. The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles, cooled, and cut into individual pieces in the form of peelably separable strands.
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Pull-away Wrapper and Box
A box with slits at one side, such as the back, is disclosed. Paper or other planar material enters through the slits to separate layers of food or other items in the box. In one embodiment, the box has two parallel slits, and the paper is folded such that it enters through each of the two parallel slits, forming a U-shape where the stems of the “U” each pass between layers of the food, and the base of the “U” lies flat against the box. A handle may be integrated with the paper, allowing one to pull the handle to remove the paper from both slits simultaneously. One may therefore receive a burger free of sogginess, with condiments and accoutrements (e.g. sauces) thereon, and remove the paper through a single motion, just before removing the food from its packaging.
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METHOD AND DEVICE FOR ORIENTING WOUND DOUGH PRODUCTS IN A DEFINED END POSITION
The invention relates to a method for orienting wound dough products (02) in a defined end position, wherein the dough product (02) is produced by winding a triangular or trapezoidal dough piece (01), and wherein the dough product (02) is wound starting from the base (03) of the dough piece (01), and wherein the narrower tip (04) of the dough piece (01) forms an end (05) protruding on the outside on the circumference of the dough product (02), and wherein the end position of the dough product (02) is defined by a specific position of the end (05) protruding on the outside, wherein the wound dough product (02) is driven along a predefined segment or for a predefined time with a driving torque or a driving force so as to rotate about the longitudinal axis of the dough product in order to thereby effect a rolling motion of the dough product (02) on a support (08, 14), wherein the rotational direction of the rolling motion of the dough product (02) corresponds to the winding direction from the inside to the outside of the wound dough product (02), and wherein the rolling motion is stopped by the rolling resistance caused by the end (05) when the defined end position in which the end (05) of the dough product abuts on the support (08, 14) is reached.
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METHOD FOR MAKING MULTIPLE FROSTING FLOWERS
A method is described which increases the efficiency of making frosting flowers through the means of utilizing multiple flower nails simultaneously held by hand thereby increasing the rate of their production.
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MASS DISTRIBUTION DEVICE AND MOLDING DEVICE
The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has an introduction area through which the mass is the fed to the cavities. The invention further relates to a molding device and to a process for operating the inventive mass distribution device.
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METHOD FOR ACCELERATED FERMENTATION AND DEVICE FOR MIXING A TANK CONTENT
The present invention relates to a method for an accelerated fermentation in a fermentation tank 2 with at least a tank cone 2a and a connection flange 4, in particular for beer production. The method comprises the steps: a) sucking in of fermentation fluid M1 from the tank 2 via a first circulation pipe 40 by means of a circulation pump 30; b) inducing of the drive fluid M1 that is now pumped by the circulation pump 30 via a second circulation pipe 50 in a mixing member 10 that is arranged within the tank cone 2a at a height L of 350 mm-1800 mm between the bottom edge of the connection flange 4 and the bottom edge of the mixing member 10; and c) generating of a jet directed upwards and exiting through an outlet opening 18 of the mixing member 10, so that the yeast cells stay for a longer time in suspension in the tank 2 by means of an in such a way improved convective current. The invention relates moreover to a corresponding device.
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OSCILLATING HOT DOG GRILL
A hot dog grill for cooking hot dogs or similar food products is disclosed. The grill can include a plate having a heating surface. A grill assembly can be positioned proximate to the plate and can be moveable relative to the plate. A cam can be operably coupled to a motor and a first end portion of a connecting rod can be movably received within a groove in the cam. A second end portion of the connecting rod can be operably coupled to the grill assembly. Operation of the motor can rotate the cam and drive the connecting rod to move the grill assembly back and forth along the heating surface..
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FLAVOURING COMPOSITION
A flavouring composition for a minced-fish product which includes from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose ether derivative which includes at least 2.5% by weight of hydroxyalkyl substituents.
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TASTE-IMPROVING AGENT FOR POTASSIUM SALT OR POTASSIUM SALT-CONTAINING FOOD OR DRINK
The invention improves the unpleasant taste characteristic of potassium salts without affecting the original flavor of foods or drinks and increases the value of potassium salt as a salt substitute, in order to provide means and a salt composition for reducing sodium in foods and drinks. By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic taste characteristic of potassium salts are improved while the salt flavor and taste are augmented.
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SHAPED BAKED GOODS
Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The cookie composition may be formed by passing a cookie dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.
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