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

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    The invention concerns a process for preparing a beverage, said beverage comprising at least one milk beverage component, wherein the beverage is prepared by means of a beverage dispenser, said beverage dispenser comprising: —at least two milk ingredient containers (1b, 1a) storing different milk ingredients, said milk ingredients differing by their fat contents, —dosing devices (2a, 2b) cooperating with the milk ingredient containers (1a, 1b) for dosing doses of milk ingredients from each milk ingredient container, and wherein the process comprises the steps of: —introducing doses of different milk ingredients simultaneously in a beverage reconstitution place (3, 8), —mixing said doses of different milk ingredients together with a diluent in order to produce the milk beverage component.

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    The invention relates to a system for preparing a beverage, comprising a portion capsule which is filled with a raw beverage material, and a brewing device which comprises a brewing chamber for receiving the portion capsule and for extracting the beverage from the portion capsule by means of an extraction liquid. Said portion capsule comprises a product identifier and said brewing device comprises an identifier detector for identifying the identification of the portion capsule.

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    Apparatus and methods are provided for making a beverage or providing a liquid. First and second liquids may be mixed to form a mixed liquid. The mixed liquid may be passed through a frothing head and/or may be combined with a coffee product and optionally dispensed into a cup. Examples of first and second liquids can include, but are not limited to various dairy products, enzymes and flavoring liquids. According to one example implementation, a first liquid is a reduced fat milk, such as skim milk, and a second liquid is whole milk, thereby enabling the creation of dairy product varieties including one percent and two percent milk to be created by the appropriate mixture combination of the skim milk and whole milk.

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  • 08/25/16--05:00: FOOD ARRANGEMENT
  • A food arrangement with at least one receptacle which is filled with a liquid, sterile food; a connector, which is introduced into the receptacle and has a pierced membrane arranged in a filler neck; and a tamper-evident seal, which is connected to the connector and closes the filler neck. A sterile food arrangement is thus made available, without the need for final autoclaving of the entire filled receptacle.

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    A carbonated water production unit for a refrigerator includes a coupler to which a container is coupled to be detachable, a cylinder configured to store carbon dioxide, a nozzle module configured to inject carbon dioxide into the container, a regulation member, a first valve, a second valve, a user interface which receives a command for production of carbonated water and an input of concentration of the carbonated water, and a controller which controls the first valve to supply water when the command for the production of carbonated water is input, determines information on injection of the carbon dioxide corresponding to the concentration of the carbonated water when the supply of water is completed, controls the regulation member to inject the carbon dioxide based on the determined information on the injection, and controls the second valve to regulate the pressure of the container when injection of the carbon dioxide is completed.

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    The invention features a method of reconditioning a fluid container including heating for at least one cycle the fluid container to a select temperature for a select time duration; sealing for at least one cycle the fluid container; cooling for at least one cycle the fluid container to a select vacuum for a select time duration in an interior of the fluid container; wherein the select vacuum and the select time duration of the cooling step are selected to draw substantially a fluid from at least one of a pore, a cell and a fiber of the fluid container to a surface of the fluid container. The invention also features methods of infusing an infusion agent into a reconditioned fluid container, and methods for preparing construction materials, devices adapted for the construction material preparation methods, and construction materials including wood reconditioned and prepared in accordance with the methods of the invention.

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    The invention concerns a two compartment container (10) for making a two component beverage comprising: —at least one upstanding external sidewall (12) defining an internal volume; —an internal separating wall (22) extending between the at least one sidewall (12) and separating the internal volume; and —a first (18) and second (20) lid each attached to an end portion (12a, 12b) of the upstanding sidewall (12); thereby defining a two compartment container comprising a first compartment (24a) bounded by sidewall (12), separating wall (22) and first lid (18) and a second compartment (24b) located on the opposite side of the first compartment (24a) and bounded by sidewall (12), separating wall (22) and second lid (20). The invention also relates to a method for making a two component beverage in a cup using the claimed two compartment container (10), the method comprising at least the following steps: —accessing a first compartment (24a) of the two compartment container (10) containing a first ingredient (32); —emptying the first ingredient (32) from the first compartment of the two compartments container (10) into the cup; —turning the two compartment container (10) upside down; —accessing the second compartment (24b) of the two compartment container (10) containing a second ingredient (34); and —emptying the second ingredient (34) from the second compartment (24b) of the two compartments container (10) into the cup.

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    Embodiments related to juicing methods and apparatuses for extracting juice from food matter using juicer cartridges are described. In one embodiment, a juicer cartridge may include one or more separate internal compartments. Food matter loaded into the juicer cartridge may be compressed by a corresponding juicer and expelled through an outlet that may be sealed until activation. Food matter may be pre-sized according to various physical characteristics, and the juicer cartridge may be injected with a gas to enhance shelf life and reduce nutrient loss. The juicer may also be provided with “smart” functionality to provide safety features, track usage, and enhance the operator experience. Several embodiments of packing systems for preparing juicer cartridges are also described.

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    Apparatus and method for visibly changing the appearance of a single serve hot beverage cartridge pod to identify its having been previously brewed, along, where desired, together with or independently visualizing previously hidden message content embedded within the cartridge pod construction itself.

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    Embodiments herein disclosed relate to a computer-controlled germination system built around a rotating vessel within which a germinating process takes place. The system includes automatable controls over air flow, water flow, temperature, and vessel rotation.

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    Disclosed herein are new methods of preparing foods and beverages under the exclusion of oxygen have now been invented. In one embodiment, one or more of the food processing steps are performed under an inert atmosphere.

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    The present invention provides for passive V0C recovery in the fermentation process that does not affect or minimally affects the conditions within the fermentor vessel and does not affect or minimally affects the conditions within the headspace of the fermentor vessel itself while using the production of CO2 emitted during the fermenting process as the source of driving energy to move a portion of the gaseous/vaporous material in the headspace of the fermentor through an appropriately sized conduit to a chilled surface condensing device to condense the V0Cs (principally ethanol) for recovery and to exhaust the CO2 to the atmosphere or to recover the CO2 for other uses. The conduit from the headspace of the fermentor to the condenser is sized to provide a flow restriction in a selected range such that the headspace equilibria are not affected while allowing a portion of the gaseous/vaporous material in the headspace to move through the conduit in response to the generation of the CO2 during the fermentation process.

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    A sea salt cup, made from a single block of unrefined sea salt, having an inner lining to significantly minimize or prevent the intermixing of the salt with any liquid or food item contained therein, and also having a salty lip for enhancing the flavor of the liquid or food item contained therein. The sea salt cup comprises a uniform exterior portion, a uniform hollow interior receptacle, a flat bottom, a flat rim, and an inner lining. The inner lining is made of plastic or other durable material and serves as a barrier between the salt and any liquid or food item contained in the sea salt cup.

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    A system and method for carbonating a beverage is disclosed. The system includes a saturation tank having a gas head space of CO2, a carbonation tank, and a beverage supply system to pass the beverage between the saturation tank and the carbonation tank. A beverage supersaturated with CO2 from the head space is formed in the saturation tank. The supersaturated beverage is passed from the saturation tank to the carbonation tank. Once the amount of CO2 added to the beverage exceeds saturation, some of the CO2 escapes from solution from the beverage and the pressure in the carbonation tank increases. Once the pressure within the carbonation tank reaches a pre-defined pressure for the desired volume CO2/volume beverage, a pump supplying the beverage to the saturation tank is shut-off and the inlet and outlet valves of the carbonation tank are closed.

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    Foods that are fermented with synergistic and simultaneous use of bacilli and mycelial cultures. The foods include a cellulosic food substrate containing detectable amounts of 1,3/1,6 β-glucan which has been fermented by a bacilli strain of bacteria in cooperation with mycelium of a strain of Agaricomycetes fungi including polyporales. The bacilli strain maintains the food substrate at a pH of less than 4.7 to inhibit growth of pathogenic microbes and the consequent need to sterilize the food substrate in a sterile environment prior to fermentation by the mycelial culture.

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    The invention relates to a method and to a device for processing raw materials and effectively producing meat- and sausage-based raw cured goods by means of a drying and aging process together with the addition of starter cultures, wherein the raw material or an already available intermediate product is exposed to a vacuum. According to the invention, moisture, in particular water or water vapor, released during the treatment under vacuum is bound by means of adsorbents in order to accelerate the drying process, wherein the adsorption process occurs in one or more stages depending on the desired degree of drying or the aw value of the raw material or intermediate product.

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    Fresh food produce wrapped in a film, characterized in that the film has a moisture vapour transmission rate (MVTR according to ISO 12572:2001, condition B at 1 bar, 38° C. and 50% relative humidity) of at least 350 g/m2·day

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    The present invention relates to a method to lighten the texture of a fermented dairy product comprising the following successive steps of: (a) providing a fermented dairy product containing 0.001 to 8 wt % of a texturizing agent and having a solid content comprised between 9.5 and 42 wt % and a total protein content comprised between 2.5 and 25 wt %, (b) freezing the said fermented dairy product at a temperature below 0° C. to obtain a frozen fermented dairy product, and (c) thawing the said frozen fermented dairy product at a temperature comprised between 0° C. and 10° C. to obtain a refrigerated fermented dairy product with a lightened texture.

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    A non-dairy substitute can be produced from comparatively high starch legumes, such as chickpeas and adzuki beans. In some examples, the non-dairy substitute is produced by hydrating the high starch legumes, remove excess water, and then heating the hydrated high starch legumes in the presence of water and amylase at a controlled pH to reduce the starch content of the legumes. The slurry of reduced starch content can then be filtered to remove insoluble fiber and suspended soluble fiber present in the legume slurry, producing a non-dairy “milk” that can be used in a variety of products. In different examples, the legume “milk” is cultured with the addition of bacterial cultures to form a cheese or yogurt and/or formed into a non-dairy ice cream. In any application, an acidifying ingredient such as citric acid may be added to the product. This can help reduce or eliminate residual legume flavor.

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  • 10/27/16--05:00: STERILE CHEESE BASE MASS
  • A sterile cheese base mass is proposed which is obtainable by (a) subjecting cheese-making milk to a heat treatment and thus creating a first intermediate product,(b) concentrating the heat-treated first intermediate product and thus creating a liquid cheese base mass as a second intermediate product, and(c) filling the liquid cheese base mass for further processing into a sterile pack, in which it solidifies.

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