A method and apparatus for forming a beverage. Movement of a brew chamber may automatically enable the provision of beverage precursor liquid into a reservoir in a brewer, which is then used (heated or not) to form a beverage. For example, closing of the brew chamber may cause a lid for a water reservoir to be fully opened or otherwise permit movement of the lid to allow access to the reservoir, allowing a user to provide water into the reservoir. The reservoir lid may open with an abrupt action, causing attention to be drawn to the reservoir lid. In another arrangement, closure of the brew chamber may cause actuation of a baffle, pump, valve or other device to provide a suitable amount of water to a reservoir for beverage formation. In another arrangement, opening of the brew chamber may cause the reservoir lid to be automatically and simultaneously opened with the brew chamber.
METHOD AND APPARATUS FOR BEVERAGE FORMATION WITH RESERVOIR ACCESS CONTROL
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Apparatus and Method in the Manufacture of Low Oil Potato Chips
An apparatus for lipophilically conditioning potato slices, the apparatus comprising an elongate tank for containing a reservoir of oil, the tank having an upstream end and a downstream end, an elongate longitudinal conveyor disposed in the tank, the conveyor being adapted to pass products through the reservoir of oil from the upstream end to the downstream end, the conveyor defining therealong a plurality of compartments for containing respective groups of products during passage from the upstream end to the downstream end, and at least one oil jet located on the tank for causing turbulent flow in the reservoir of oil.
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BUNCHY FRESH NOODLES USED AS INSTANT NOODLES
Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.
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De-Oiling Apparatus and Method in Manufacture of Low Oil Potato Chips
An apparatus for de-oiling potato slices, the apparatus comprising an elongate longitudinal conveyor having an upstream end and a downstream end, the conveyor being permeable to oil, water and air and being adapted to convey potato slices on the conveyor, a water spray station located towards the upstream end and a plurality of air-blower stations located in succession downstream of the water spray station, the water spray station comprising upper and lower water spray units adapted to spray water downwardly and upwardly, respectively, towards the conveyor, and each air-blower station comprising upper and lower air knife units adapted to direct an air blade downwardly and upwardly, respectively, towards the conveyor.
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APPARATUS AND METHODS FOR PEELING GARLIC
A device for removing the husk from a clove of garlic incorporates female and male members. The female member has a body with a cylinder therein terminating in a resilient bottom with a compound surface relief. The male member has a handle and a rigid projection. The projection is sized and shaped to mate with the cylinder, to move longitudinally with respect to the cylinder, and to rotate about the longitudinal axis when positioned in the cylinder. The projection terminates in an end incorporating a resilient material having a compound surface relief. When a clove of garlic is placed in the device and the projection is inserted into the cylinder until the clove contacts the cylinder and the projection, rotation of the handle with respect to the female member removes the husk.
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BACKPACKING OVEN
A portable oven includes a pivotable lid having a circumferential lip for retaining fuel atop the cooking vessel. The oven also includes a pair of opposing legs that creates space underneath the cooking vessel for additional fuel. Thus, foodstuff inside the vessel is heated on at least two opposing sides, thereby ensuring even heat distribution. The portable oven is lightweight and without detachable parts, uses natural fuel such as wood, and therefore is particularly well suited for backpacking and other outdoor endeavors.
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Apparatus and Method for Producing Chocolate Cores
An apparatus (1) for producing cores (33) of a fat-containing confectionery mass includes a molding apparatus (20) and a separate cooling apparatus (5). The molding apparatus (20) is cooled and serves to mold the cores (33). The molding apparatus (20) includes two molding rollers (23, 24) including a multitude of impressions (25). The molding rollers (23, 24) are driven in opposite directions. The impressions (25) hold the liquid confectionery mass flowing into the impressions (25) to form the cores (33). The cooling apparatus (5) includes a cooling roller (6) and is arranged upstream of the molding apparatus (20).
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SHORTENING COMPOSITIONS AND METHODS FOR FORMING THE SAME
The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat, a non-hydrogenated oil and an emulsifier. The shortening compositions may be used to make various food products.
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NUTRITIONAL COMPOSITIONS AND USES THEREOF
The present invention broadly relates to nutritional compositions comprising unstable materials and the use thereof in food products. More specifically, the invention relates to compositions comprising edible oils, in particular fatty acid-containing oils, and the use thereof in the preparation of food products such as infant formula.
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Frozen Challah Dough with Protrusion or Marking or Separated Piece for Observing the Mitzvah of Hafrashat Challah (Separating of Challah)
Frozen challah dough that is intended for oven baking and has a protrusion or a small portion marked off or a piece separated from it, which are designed to be removed before baking in such a way that enables the use to perform the Hafrashat Challah Mitzvah.
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HERB-BUTTER COOKER
An appliance for making herb-seasoned butter is disclosed in the present invention. Said appliance is comprised of electric control means, herb-butter processing means and herb-butter collecting means. Said appliance does the melting, simmering, straining, pressing and collecting all in one machine.
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Refrigerated Pourable Dessert Liquid Product Concentrate
The present invention is directed to a liquid food product and method for manufacturing the liquid product having an increase refrigerator life and ambient temperature shelf life without having to be UHT processed. The invention is also directed to a high solids content pourable dessert base product and method for manufacturing the product having at least 45-75% of total solids content.
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Frozen Confections Comprising Protein Hydrolysate Compositions and Method for Producing the Frozen Confections
The present invention provides frozen confection compositions and dairy-analog frozen confection compositions and the method for producing the frozen confection compositions. In particular, the frozen confections comprise protein hydrolysate compositions, which are generally comprised of polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.
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TOMATO KETCHUP
A tomato ketchup containing the following components (A) to (C): (A) saccharidefrom 12 to 31 mass %,(B) potassiumfrom 0.6 to 1.9 mass %, and(C) sodiumfrom 0.1 to 1.55 mass %.
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SET OF MODULAR BEVERAGE PREPARATION MACHINES AND PROCESSES FOR CONFIGURING AND MANUFACTURING THE MACHINES
The invention concerns a set of differing beverage production machines, the machines comprising: —one core unit comprising at least a diluent supply system, and —one food ingredient storing module, said storing module being selected in a plurality of different alternative modules for storing the food ingredient, and/or —one food ingredient dosing module, said dosing module being selected in a plurality of different alternative modules for dosing the food ingredient, and/or —one food ingredient processing module, said processing module being selected in a plurality of different alternative modules for processing the food ingredient.
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Carotenoid Oil Suspension With High Bioavailability And Preparation Method Thereof
A carotenoid oil suspension and preparation method thereof are provided. The method includes the following steps: a) mixing carotenoid with organic solvent, heating the mixture to dissolve the carotenoid sufficiently to obtain carotenoid solution; b) introducing the carotenoid solution obtained in step a) into a vegetable oil solution stirred in high speed by spraying, meanwhile recovering the organic solvent generated during spraying under vacuum condition, then, simultaneously completing recycling and spraying, thereafter, obtaining carotenoid oil suspension; wherein, the carotenoid oil suspension comprises a carotenoid crystal with an average particle size of less than 5 μm. The method is applicable in industrial scale with continuous operation and increased efficiency without additional carotenoid crystal grinding processes, and decreases the degradation of carotenoid during the preparation process of carotenoid oil suspension.
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NUTRITIONAL POWDERS COMPRISING SPRAY DRIED HMB
Spray dried nutritional powders include soluble calcium, protein, and at least one of a soluble citrate, a soluble phosphate, and combinations thereof as at least one chelating agent. At least a portion of the soluble calcium is calcium HMB. At least a portion of the protein is soluble protein. The spray dried nutritional powders have a weight ratio of soluble calcium binding capacity to total soluble calcium of from about 2.3:1 to about 12:1. The calcium HMB, the at least one chelating agent, and the protein are spray dried together.
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PROCESS FOR THE MANUFACTURE OF A PRODUCT FROM A PLANT MATERIAL
The present invention relates to a process for the manufacture of a product from a plant material including the steps of providing a disrupted plant material including
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Processing Biomass Containing Materials
Biomass (e.g., plant biomass, animal biomass, and municipal waste biomass) is processed to produce useful products, such as fuels. For example, systems can use feedstock materials, such as cellulosic and/or lignocellulosic materials and/or starchy materials, to produce ethanol and/or butanol, e.g., by fermentation.
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NUTRITIONAL SUPPLEMENTS AND ASSOCIATED TREATMENT METHODS
A nutritional supplement, comprising a combination of resveratrol, nicotinic acid or a nicotinic acid precursor, and D-ribose in nutritionally effective amounts; and wherein the combination is configured to increase Sirtuin 1 enzymatic activity and to initiate increased NAD+ production for sustaining said Sirtuin 1 enzymatic activity. In some examples the nutritional supplement is configured to target a certain physiologic stress and is delivered in treatments including a resveratrol dose of 30 mg per day, a nicotinic acid or nicotinic acid precursor dose of 30 mg per day, and a D-ribose dose of 3 grams per day.
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