The present disclosure includes an extraction assembly for use in an automatic espresso brewer. The extraction assembly includes components and methods for controllably extracting espresso beverage from a quantity of brewing substance. The components, assemblies, and methods facilitate improved control and operation of the extraction assembly and improve the reliability of the extraction assembly. The brewing substance is compacted between a pair of opposing pistons. Compacting force is monitored through at least one sensor carried on the extraction assembly to provide a signal to a controller. A predetermined compacting force may be programmed into the system for all brewing cycles or dependent upon the brewing substance used. The pair of pistons operates relative to a brew chamber for use in the espresso extraction process. The pistons provide compacting force and boundaries within the chamber and facilitate removal of a spent brewing substance puck at the end of the brewing cycle. Compacting force is monitored at the start of the brewing process and a predetermined force is required before the brewing process can be started. During the brewing process compacting force can be maintained and controllably adjusted. A variety of sensor methods and locations can be used to detect and monitoring compacting force.
BREWER WITH COMPACTING FORCE ACTIVATION
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Barrier Film with Reclaimed Metalized Polyester
A method reclaims metalized polymer film or mixtures containing metal and/or metal alloys into a metal-containing, polymeric film. The resulting film structure has better oxygen and moisture barrier properties when metalized than plain metalized polymer films. The polymer to be reclaimed, originates in sheet form, and is densified, as by shredding, pelletizing and/or re-extruding into fine particulate form such as chips or pellets. The reclaimed polymeric film can be used, in a range of concentrations, to produce biaxially oriented polyester film for metalizing.
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PROCESS FOR THE PRODUCTION OF A LIQUID COFFEE CONCENTRATE
The present disclosure relates to a process for the production of a liquid coffee concentrate that has an improved storage stability at ambient temperature. The process comprises separating coffee extract resulting in a high aromatic coffee extract and a low aromatic coffee extract and subjecting the low aromatic coffee extract to a heat treatment and, optionally, a pH rising step.
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PROCESS AND PRODUCT
A method of making a coffee flavour soluble granule, including the combining of spray-dried coffee flavour with Maillard process flavour and caramel sugar to form a fine powder, suspending this powder in a fluidised bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavour and appearance of coffee, at considerably lower cost, and it can be used in any application in which coffee flavour is desired.
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INTEGRATED MIXING AND CLEANING BEVERAGE ASSEMBLY AND METHOD THEREOF
An integrated beverage blending and cleaning includes at least one blender module comprising a housing, a spindle, at least one blade, a drain, and a cleaning assembly. The housing comprises a substantially vertically disposed wall. A controller which, upon completion of a blending or mixing sequence, activates a cleaning and/or sanitizing mode via said cleaning assembly to clean at least an interior of said housing.
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LIQUID EXTRACTOR WITH VANES
A centrifugal bowl comprises a base that can rotate about an axis of rotation. A filter sieve in the shape of a perforated peripheral side sieve wall extends from an open end to the base, and a plurality of vanes is disposed in a predominantly radial direction on the inner surface of the perforated peripheral side sieve wall.
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EGG YOLK SEPARATION APPARATUS AND METHODS
An exemplary aspect comprises a device for separating an egg yolk from an egg white, comprising: (a) a yolk chamber component comprising a first opening and a second opening; and (b) a vacuum chamber component comprising an opening, wherein the second opening of the yolk chamber component is detachably connected to the opening of the vacuum chamber component. Another exemplary aspect comprises a method of separating an egg yolk from an egg white, comprising: (a) compressing a vacuum chamber component, wherein the vacuum chamber component is detachably connected to a yolk chamber component, and wherein the yolk chamber component is empty; (b) placing the first opening of the yolk chamber component against an egg yolk; and (c) releasing pressure on the vacuum chamber component until the egg yolk is drawn into the yolk chamber component.
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PROCESS FOR MANUFACTURING DIES FOR PASTA, THE DIES THEMSELVES, AND THEIR USE IN THE PRODUCTION OF PASTA
A process for manufacturing a die for pasta, having, inside a body (1) of metal alloy, at least one dough extrusion passage (13) provided with an input section (ta) and an output section (tp) that are concentrically and consecutively arranged in the extrusion direction and are joined in a connection transversal cross-section, has a step of manufacturing the input section (ta) with a material having a low coefficient of friction and the output section (tp), which is cylindrically shaped, with a metal alloy so that the input section (ta) has transversal cross-sections with an area larger than the transversal cross-section area of the output section (tp). The dies themselves, and their use in the production of pasta, are described.
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COOKING RELEASE SHEET MATERIALS AND RELEASE SURFACES
A cooking release material includes a layer comprising fluoropolymer. The cooking release material has a major surface having nucleation structures in a density of at least 10 per square inch. The cooking release material can include a reinforcement material, the layer coated over the reinforcement material. The cooking release material can include a second layer forming the major surface.
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STABLE CLEAR FLAVOR COMPOSITIONS
This invention relates to a process that solubilizes flavor oils to produce clear beverages in the absence of lecithin.
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MOLASSES FLAVORED LOW CALORIE SWEETENER COMPOSITIONS
Disclosed is a brown colored low calorie sweetener composition suitable for use as a substitute for brown sugar, comprising a sugar alcohol having 4 to 12 carbon atoms, a high intensity sweetener, maltodextrin and a flavorant that imparts a flavor similar to molasses.
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Plantain Jam for Use as Topping in Pancakes and Waffles, as Sandwich Spread, as Dip and for other Apllications in Various Bakery Products
The invention, plantain jam, for use as topping in pancakes and waffles, as sandwich spread, as dip and for other applications in various bakery products is processed with ripe plantain, white refined sugar and water comprising the primary ingredients. Ripe plantains whereby about 50 to 65 percent of its skin color has turned black are selected, weighed, peeled, longitudinally cut in halves then radially sliced 1/16 to 1/8 inch thick, mixed in a cooking vat with the right proportion of ingredients then cooked for about 10 to 12 minutes from start of boil, depending on batch size, in medium heat while being slowly stirred continuously. Plantain jam is cooked when most fleece of the slices has separated from the softened core and the product appears homogenous. The jam is then packed either in glass jars, tin cans or single-use packets for distribution. There are three claims and no drawings.
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METHOD AND COMPOSITION USED FOR THE MANUFACTURE OF COFFEE LIQUOR
A method for preserving the aroma of coffee in chocolate products, comprising the steps of roasting and grounding the coffee beans, blending cocoa butter with the coffee beans and milling the coffee beans under inert atmosphere using a mill mesh between 16 and 30 microns resulting in a powdered product, homogenizing the resulting suspension of cocoa butter with the powdered product. Then lowering of the temperature of the resulting composite mass to a temperature between 28 and 29 degrees Celsius and holding it for a period of time not less than 5 minutes and no more than 10 minutes, molding the composite mass to predetermined shapes, and then lowering temperature, resulting in a solid product.
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FAST-FREEZING CHOPPED TENDER HERBS
Disclosed herein are compositions and methods related to preservation of plants, including trimmings and portions of leafy green plants A exemplary method for preserving fresh herbs may comprise: a. obtaining fresh trimmings from a plant; b. grinding and/or chopping th fresh trimmings to form processed trimmings; c. packaging the processed trimmings in a container; and d. freezing the processed trimmings; wherein the interior environment of the container contains substantially no oxygen.
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REDUCED-CALORIE AND DIGESTION-PROMOTING FOODS
The invention relates to reduced-calorie and digestion-promoting foods that have a calorific value-containing portion and are mixed with talc. Calorific value-containing components of the calorific value-containing portion are selected from the group consisting of carbohydrates, proteins and fats. Sugars are to be subsumed under carbohydrates. The invention relates to a food that has a calorific value-containing portion, wherein talc composes at least 15 wt % and no more than 40 wt % of the food relative to the total weight of the food.
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TWO STAGE HIGH SPEED CENTRIFUGES IN SERIES USED TO RECOVER OIL AND PROTEIN FROM A WHOLE STILLAGE IN A DRY MILL PROCESS
Methods of and devices for recovering oil and protein and increasing production yields using two centrifuges in series or a centrifuge with dual oil and protein separating functions in a dry mill are provided.
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FILTERING APPARATUS AND METHOD FOR MIXING, EXTRACTION AND/OR SEPARATION
The present invention relates to a filtering apparatus and method for mixing a compound of solid and fluid phases, separating the phases and/or extracting fluid from the compound. One embodiment of the invention discloses a filtering apparatus comprising a first filter section accommodating a first group of filter members, and a second filter section accommodating a second group of filter members, a piping system providing pipelined fluid communication between the filter sections and between a filter section and said filter section's corresponding group of filter members, the piping system configured such that the filter members form filtered fluid openings of the filtering apparatus, and circulation means, such as a pump, configured for passing fluid in a forward flow and/or in a reverse flow between the filter sections. In particular the invention may be used for the mashing process in a beer brewing procedure.
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Compositions and Methods for Modulating Metabolic Pathways
Compositions and methods useful for inducing an increase in fatty acid oxidation or mitochondrial biogenesis, reducing weight gain, inducing weight loss, or increasing Sirt1, Sirt3, or AMPK activity are provided herein. Such compositions can contain synergizing amounts of a sirtuin-pathway activators, including but not limited to resveratrol, in combination with beta-hydroxymethylbutyrate (HMB), keto isocaproic acid (KIC), leucine, or combinations of HMB, KIC and leucine.
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TOMATO VARIETY N 6410
The invention provides a new and distinct hybrid variety of tomato, N 6410 or NUN 00201 TOP which is especially useful as processing tomato.
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SOYBEAN CULTIVAR OW0913200
The present invention is in the field of soybean variety OWO913200 breeding and development. The present invention particularly relates to the soybean variety OWO913200 and its progeny, and methods of making OWO913200.
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