A pouch, designed to be attached, either directly or indirectly, to a container, is provided with two end portions, each of which is formed with an elongated slit. When the pouch is directly attached atop a container, the end portions are pulled over the lid and catch a rim portion of the container. When the pouch is placed upon a lid covered container, the end portions of the pouch can catch or engage the lid. In accordance with an aspect of the invention, a pair of spaced slits extends from each elongated slit, thereby creating a tab or flap in each end portion. The flap is configured to either directly catch a rim of the container or be tucked under the lid, i.e., between the lid and the container, to attach the pouch to the lid and, indirectly, the container.
Packaging Including Pouch for Container
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LOW-MYCOTOXIN COFFEE CHERRY PRODUCTS
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).
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Egg Yolk Separator
A device and method are provided for separating an egg yolk from an egg white. The device is a handheld device which utilizes an elastic top dome connected to a rigid bottom funnel. The top dome is hermetically sealed to the bottom funnel. A user compresses the top dome to create an internal vacuum in the device which is utilized to draw an egg yolk into the device and away from the egg white. A user may then compress the top dome to evacuate the egg yolk from the device.
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Frozen Confection Device and Method
Each of a plurality of silicone rubber molds is covered by a holder structure which has a flanged body, a handle extending from one side of the body, and an anchor structure extending from the other side of the body into the interior of the mold. The anchor structure has an enlarged outer end which engages with and tends to hold the frozen confection onto the handle for removal from the mold, and while the confection is being eaten.
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BEVERAGE / FOOD PRODUCT PREPARATION SYSTEMS
This disclosure relates to improvements in beverage/food product preparation systems and in particular to beverage/food product preparation systems comprising machines of the type which use pre-packaged cartridges containing beverage or food ingredients. The cartridge (30) contains one or more beverage or food ingredients for use in a machine for preparing a beverage or food product from said ingredients. The cartridge (30) comprises a base (34), an outlet aperture (37) in the base (34), and a collar (38) extending from the cartridge base (34) around the outlet aperture (37). The cartridge (30) is inserted into a holding receptacle (14) of a machine the collar (38) interacts with an element (65) of the machine and the collar (38) is configured to determine the pressure in the cartridge (30) during the preparation process.
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Liquid Infusion Process and Method of Brewing a Beverage
A liquid infusion and/or brewing process is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of liquid into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber, wherein said at least one cycle includes reducing pressure within said chamber to form at least a partial vacuum within said chamber and subsequently returning said chamber to about atmospheric pressure. Methods for separating the brewing media from the liquid after completion of the brewing process are also described.
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METHOD FOR PRODUCING COFFEE EXTRACT
A method for manufacturing a coffee extract is provided which method enables flavor ingredients of coffee to be extracted separately from bitter ingredients. A coffee extract is obtained by a method including a) a step of placing coffee granules in a granule container part substantially sealed by a restraining member, b) a step of guiding an extraction solvent from a first direction into the granule container part for extraction, and c) a step of retrieving, from the first direction, a coffee extract stored in the granule container part.
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Beverage Carbonating System and Method for Carbonating a Beverage
A beverage carbonation system, container, carbonator and method for carbonating a beverage are provided. The beverage carbonation system has a container that is removably engageable with a carbonator. The container has a container outlet valve and a container inlet valve that are fluidly engageable with a carbonator outlet port and carbonator inlet port, respectively. At least one pump transfers liquid and carbon dioxide gas between a container chamber and a carbonation chamber when the container is engaged with the carbonator, thereby carbonating the liquid. When the container is disengaged from the carbonator, the container outlet valve and the container inlet valve are closed to fluidly seal the container containing the carbonated liquid.
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METHODS FOR DECARBONATING FERMENTED LIQUIDS
A method of decarbonating fermented liquids in-line may comprise directing a carbonated malt-based liquid through a nozzle, and directing the carbonated malt-based liquid from the nozzle into a space maintained at a partial vacuum pressure. The method may further comprise maintaining the carbonated malt-based beverage in the space until substantially all of the carbon dioxide dissolved within the carbonated malt-based beverage has been removed to provide a non-carbonated liquid, and removing the non-carbonated liquid from the space at substantially the same rate that the carbonated malt-based liquid is directed into the space.
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ENHANCED NATURAL SWEETENER
A process for extracting one or more flavors from treated stevia leaves, comprising the step of subjecting the treated stevia leaves to one or more extractive steps.
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TWISTING APPARATUS
A twisting apparatus is disclosed. The twisting apparatus has a path for loading a food product extending from a loading device to a braking device. The loading device has a tubular filling body or filling cone adapted to assume at least one position in which the filling cone is in a spaced relationship or is detached from the braking device.
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Frozen Confection Device and Method
Each of a plurality of silicone rubber molds is covered by a holder structure which has a flanged body, a handle extending from one side of the body, and an anchor structure extending from the other side of the body into the interior of the mold. The anchor structure has an enlarged outer end which engages with and tends to hold the frozen confection onto the handle for removal from the mold, and while the confection is being eaten.
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FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH
A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.
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ENHANCED NATURAL SWEETENER
A sweetening composition comprising treated stevia leaves that exhibits a darker color immediately after treatment.
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ENHANCED NATURAL SWEETENER
A sweetener comprising treated stevia leaves, wherein the treated stevia leaves are formed by substantially reducing volatile components from the stevia leaves.
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MEAT SUBSTITUTE PRODUCT, MEAT AND MEAT SUBSTITUTE COMPOSITE AND METHODS OF PREPARATION
A food product and method for forming a food product including vital wheat gluten flour, seasoning and water, involving mixing the vital wheat gluten flour with the seasoning and water to form a dough, cooking the dough and grinding the cooked product to a desired size, which may then be pressed to form a any desired shape, such as a patty, sphere or other form, or otherwise used as is.
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Process for Preparing a Stabilized Protein Suspension
Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product.
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MILK AND DAIRY PRODUCTS CONTAINING OMEGA-3 AND OMEGA-6 HUFAS AND PASTEURIZATION PROCESSES THEREOF
The invention relates to processes for pasteurizing a milk or dairy product supplemented with one or more omega-3 or omega-6 highly unsaturated fatty acids (HUFAs) in which the milk or dairy product is heated, and then heated to a sterilization temperature. Milk or dairy product supplemented with one or more omega-3 or omega-6 HUFAs and produced by a process of the invention has increased stability.
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SYSTEMS AND METHODS FOR CUSTOMIZED FERMENTED BEVERAGES
A system for making a personalized malt-based beverage may comprise at least one packaged base liquid and at least one separately packaged flavor ingredient. The at least one packaged base liquid may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter. The separately packaged flavor ingredient may comprise a dry ingredient.
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PACKAGING FOR DECARBONATED BEER BASE LIQUID
A package for a decarbonated beer base liquid may comprise a non-rigid wall defining an internal orifice, a seal extending along a seam of the non-rigid wall and providing an oxygen barrier, and a decarbonated beer base liquid hermetically sealed in said internal orifice. An individually packaged base liquid for making personalized malt-based beverages may comprise at least about 0.1% wt ethyl alcohol, at least about 3% wt malt extract solids, and a carbon dioxide level between about zero grams per liter and about 1.5 grams per liter.
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