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USPTO Class 426 Food or edible material: processes, compositions, and products

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  • 11/27/14--05:00: Processing Biomass
  • Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.

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    Edible compositions or products which are nutritionally supplemented with one or more iron (II) mineral sources, one or more high ferric ion reducing agents such as ascorbic acid, edible ascorbic acid salts, edible ascorbic acid esters, erythorbic acid, edible erythorbic acid salts, or edible erythorbic acid esters, an edible carboxylic acid component, such as a citric acid and malic acid component, to lower the pH of such products to about 4.5 or less (e.g., about 4.0 or less), and one or more calcium mineral sources which can be solubilized by the edible carboxylic acid component and which ameliorate the sour taste of the edible carboxylic acid component.

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    The present invention relates to a filter element for the extraction or brewing of beverages. In particular, the filter element facilitates brewing through increased permeability of fluid from a brewed beverage from brewable particles, such fluid including liquid and gas, and the easing of gas build up in a brewing device herein by the removal of gases emitted from a beverage medium housed within a beverage cartridge during brewing. The filter element may be used within a rigid, semi-rigid or soft pod that is insertable within a beverage brewer. The invention particularly concerns the brewing of coffee and coffee products in a coffee brewing machine configured to receive pods holding coffee particles that are injected with water and caused to brew coffee therefrom.

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    A method for preparing a drink by passing hot water in a capsule (1), in which first at least one cut (10) extending in a linear fashion is made through the second wall (3) of the capsule (1), substantially without removing material from it. The adjacent portions (11) of the second wall (3) delimiting the cut (10) are then allowed to draw near one another again if necessary, then, by injecting hot water into the capsule, the internal pressure in the capsule is increased to cause at least partial expulsion of the air contained in it substantially without dispensing the liquid, and, then, by deformation of the second wall (3), the adjacent portions (11) delimiting the cut (10) are moved away from one another, allowing the drink to flow out. The invention also relates to an apparatus and a capsule for implementing this method.

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  • 11/27/14--05:00: Avocado Processing
  • Avocados are processed in a controlled manner to optimize and maintain their levels of mannoheptulose and perseitol. The avocado flesh is used as a source of these materials in food compositions, especially pet foods.

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    Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

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    The method for pasteurisation and/or sterilisation of a food according to the invention comprises, in a first step, provision of a device (1) for the impingement of steam, particularly water vapour, on a food. The food is then impinged upon with steam for the pasteurisation and/or sterilisation of the food by means of the steam in order to achieve a reduction in the quantity of a microorganism present on and/or in the food, particularly a pathogenic microorganism. Before the food is impinged upon with steam, the temperature of the food is brought to a preheating temperature greater than or equal to the pasteurisation and/or sterilisation temperature.

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    A package for combined steam and microwave heating of food, wherein the package may include microwave energy interactive materials (“MEIMs”) configured for providing rapid, simultaneous microwave and steam cooking in a domestic microwave oven. The MEIMs may be configured for controlling the heating pattern within the package and to control volumetric heating of food in the package. The MEIMs may include one or more of a susceptor, shield, and/or resonating patch antenna. The package may be paper-based, or it may be manufactured of any other suitable material. One or more of the different sections of the package may comprise separate chambers respectively for the steam source and the food to be steamed, so that the steam source and the food to be steamed are separated from one another during manufacturing, storage, and cooking.

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    A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.

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    A process for generating flavours during the microwave heating of food comprising preparing a suspension in oil of a powder comprising one or more compounds having carbonyl and amino groups capable of undergoing a Maillard reaction and/or a caramelisation reaction, the powder having a water activity in the range 0.25 to 0.8, and heating the suspension of powder in oil in a microwave oven for a time sufficient to generate the flavours.

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  • 11/27/14--05:00: JUICE PROCESSING
  • Method and system are provided for processing a fruit product that has been impacted by a disease. The fruit product yields a higher than normal acidity and bitterness due to the disease. The fruit product also yields a higher cloudiness than a fruit product that is not impacted by the disease. The fruit product is processed to yield a consumable product.

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  • 11/27/14--05:00: YOGURT WHEY AND METHOD
  • A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.

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  • 11/27/14--05:00: BREWING MODULE
  • A brewing module includes a support element, a first brewing module part and a second brewing module part that can be moved relative to the first brewing module part. The first brewing module part and the second brewing module part have a discharging device for discharging an extraction product from a capsule and an injector for introducing an extraction liquid into the capsule. In a supporting position with the brewing chamber open, the support element catches a capsule inserted via a defined insertion position, such that the capsule lies on the support element and on a support part of the first brewing module part after insertion. By closing the brewing chamber, the support element is moved away from the supporting position into a resting position, wherein the capsule is simultaneously held by a gripping element of the first brewing module part and/or of the second brewing module part.

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    A method of making soybean milk applicable to a device of making soybean milk is provided, wherein the device includes a base, a holder for carrying a capsule, a liquid supply mechanism and an injection head; the capsule includes a container and a diaphragm for closing the container, and the method of making soybean milk includes: (a) making the injection head pass through the diaphragm to inject liquid into the capsule, wherein the liquid permeates a soybean powder layer to reach a planar, concave or convex splashing portion at a bottom of the capsule to form a liquid flow passage; and (b) continuing injecting liquid, by the injection head, into the capsule, wherein the liquid is splashed by the splashing portion to gradually dissolve the soybean powder upwards from the bottom of the capsule until the soybean powder is completely dissolved.

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    A coffee machine (10), in particular a fully automatic coffee machine, comprising a water tank (11), also a heating device (16) for heating up water, also a brewing unit (18) for subjecting ground coffee beans to extraction by means of the water heated by the heating device (16), also a water-line system (13) comprising at least one water line, and also a delivery pump (14) for delivering water out of the water tank (11) through the water-line system (13). According to the invention, it is provided that a chamber (25) is, or may be provided for a chemical active substance, in particular a decalcifying and/or cleaning agent, it being possible for this chamber to be connected and/or linked up to the water-line system (13), manually or automatically, such that water can be delivered out of the water tank (11), by means of the delivery pump (14), into the water-line system (13) through the chamber (25). The invention also concerns a method for operating a coffee machine (10).

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    The present disclosure relates to beta-cyclodextrin immobilized on glass manufactured by method comprising: a) synthesizing mono-6-(p-toluenesulfonyl)-6-deoxy-cyclodextrin from beta-cyclodextrin and converting the mono-6-(p-toluenesulfonyl)-6-deoxy-cyclodextrin into β-cyclodextrin-undecenyl ether; and b) etching borosilicate glass and coating the borosilicate glass with the β-cyclodextrin-undecenyl ether and removal of cholesterol from milk using the same.

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    The present invention relates to a method for producing milk or milk related products and a milk processing plant for implementation of the method.

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    A machine for making and dispensing chocolate, comprising: at least one chocolate processing container;a chocolate dispenser tap connected to the processing container for allowing chocolate dispensing;at least a first mixer associated with the container for mixing the chocolate being processed;thermal treatment means associated with said at least one processing container and designed to heat and/or cool the walls of said processing container;an operating and control unit, designed to control said thermal treatment means so as to bring, in sequence in terms of time, the chocolate being processed in said at least one container;to a first, chocolate melting temperature;to a second temperature, which is lower than the first temperature;to a third temperature, which is between the second temperature and the first temperature.

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    The present disclosure provides dairy compositions comprising particulates and having good color, flavor, and texture after thermal processing. In a general embodiment, the compositions include particulates such as fruits and/or grains, and the compositions are thermally processed and shelf-stable. Methods for reducing or inhibiting browning of dairy-based compositions are also provided. The methods include, for example, thermally processing a dairy composition including particulates such as fruits and/or grains at a temperature that is less than about 240° F. The compositions and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation/browning of the compositions during processing and storage.

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  • 11/27/14--05:00: Flavour Compositions
  • Flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: These substances are capable of imparting highly desirable taste attributes in the products in which they are incorporated. In addition the flavour modulating substances are capable of modulating and complementing the sensory impact of other taste imparting substances. The substances are applied in flavour compositions, foodstuffs, pharmaceutics, tobacco products and oral care products. Examples of flavour modulating substances include 2-hydroxy-N-(2-hydroxy-2-methylpropyl)-propanamide, N-lactoyl 1-amino-2-propanol, N-lactoyl 2-amino-1-propanol, N-lactoyl 2-amino-2-methylpropanol, N-gluconyl 1-amino-2-methyl-2-propanol, N-gluconyl 1-amino-2-propanol, N-gluconyl 2-amino-1-propanol, N-gluconyl 2-amino-2-methylpropanol, N-(2-mercaptopropyl)lactamide, edible salts thereof and edible esters thereof.

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