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Articles on this Page
- 11/03/16--05:00: _CUTTING TOOL AND ME...
- 11/03/16--05:00: _APPARATUS AND METHO...
- 11/03/16--05:00: _Apparatus and Metho...
- 11/03/16--05:00: _CHAI TEA BREWER
- 11/03/16--05:00: _NUT CRACKER WITH ME...
- 11/03/16--05:00: _BEVERAGE CONTAINER ...
- 11/03/16--05:00: _INTERCHANGABLE CAPS...
- 11/03/16--05:00: _CAPSULE FOR BEVERAG...
- 11/03/16--05:00: _Beverage Capsule
- 11/03/16--05:00: _PROGRAMMING CONNECT...
- 11/03/16--05:00: _DRIP BAG
- 11/03/16--05:00: _IMPROVED VEGETABLE FAT
- 11/03/16--05:00: _METAL-CARRYING ZEOL...
- 11/03/16--05:00: _POLYPEPTIDE FOR HYD...
- 11/03/16--05:00: _MODIFIED LIPASE AND...
- 02/16/17--05:00: _AN APPARATUS FOR CO...
- 02/16/17--05:00: _BEVERAGE BREWING PA...
- 02/16/17--05:00: _BEVERAGE PRODUCTION...
- 02/16/17--05:00: _METHOD, INFUSION CO...
- 02/16/17--05:00: _PORTABLE NESTED COO...
- 11/03/16--05:00: CUTTING TOOL AND METHODS OF USE THEREOF
- 11/03/16--05:00: CHAI TEA BREWER
- 11/03/16--05:00: NUT CRACKER WITH MECHANICAL ADVANTAGE
- 11/03/16--05:00: BEVERAGE CONTAINER AND LID ASSEMBLY
- 11/03/16--05:00: CAPSULE FOR BEVERAGES AND BEVERAGE PREPARATION METHOD
- 11/03/16--05:00: Beverage Capsule
- 11/03/16--05:00: DRIP BAG
- 11/03/16--05:00: IMPROVED VEGETABLE FAT
- 11/03/16--05:00: MODIFIED LIPASE AND USE THEREOF
- 02/16/17--05:00: BEVERAGE BREWING PACKAGE
- 02/16/17--05:00: PORTABLE NESTED COOK-SET
A cutting tool includes a generally elongate resiliently-flexible blade and a handle engaged with an elongate arm of the elongate blade and comprising a grasping portion. The elongate blade includes a cutting portion and a mounting portion. The cutting portion has a first cutting side and a second cutting side. The first cutting side includes a first angled cutting surface and the second cutting side includes a second angled cutting surface. In example forms, the first angled cutting surface includes a plurality of serrations formed thereon and the second angled cutting surface is substantially smooth. Preferably, the blade is substantially flexible to confirm to a melon rind for cutting and slicing the fruit therein.
There are provided an apparatus for controlling the taste of coffee, a method of controlling the taste of coffee and a coffee maker comprising said apparatus. The apparatus comprises a control unit (102a), configured to determine a target pH value of water corresponding to a desired coffee taste, and a corresponding adjustment control signal; and a pH adjustment unit (102b), configured to adjust, in response to the adjustment control signal applied to the pH adjustment unit (102b), the pH value of water to be fed into a brewing unit of a coffee maker to the target pH value. In accordance with embodiments of the present disclosure, the pH value of water to be fed to a brewing unit of a coffee maker may be adjusted for a desired coffee taste. In such a manner, the influence of water properties on the taste of coffee may be greatly decreased, and thus it is possible to make coffee with the same desired taste even when water with different properties is used.
The invention is aimed at providing a method and apparatus to prepare cold brewed beverage from contaminated water. This invention is very useful for people engaged in outdoor activities like hiking, camping or backpacking who find it extremely difficult to either find a supply of potable water or carry pre-packaged beverages. This invention provides for simple means to prepare cold brewed beverage from any source of water “on the go”.
An automatic tea brewing system may include a first container configured to hold a first liquid; a second container configured to hold a second liquid; a brew pot configured to be fluidly coupled to the first container and to the second container; a heating element; and a controller programmed to dispense the first liquid from the first container to the brew pot at a first time, heat the first liquid in the brew pot to a first temperature, dispense the second liquid from the second container to the brew pot at a second time later than the first time to produce a liquid combination in the brew pot, heat the liquid combination in the brew pot to a second temperature, and, at a third time later than the second time, begin decreasing the temperature of the liquid combination.
A nut cracking device with a frame comprising elongated, parallel members that surround a mechanical advantage device, such as a hydraulic jack. Top and bottom channel members are mounted at opposite ends of the frame members to separate the frame members and form a rigid frame structure. An anvil with texture to reduce slipping and increase pressure is mounted to the top member and extends toward the jack, on which a table is mounted. A nut may be placed on the table. Upon displacement of the jack's shaft, the table moves toward the anvil and any nut on the table is clamped, and ultimately fractured, between the table and the anvil. A hand-grippable knob permits manual bypass of a valve to permit the table to be pulled away from the anvil by springs mounted to the table.
A beverage container may comprise a beverage container lid assembly comprising at least one concentrate well to hold a concentrate vessel, a concentrate vessel retainer for each concentrate well to secure the concentrate vessel in the concentrate well, a feed line for each concentrate well comprising a feed line needle to puncture the concentrate vessel in the at least one concentrate well, a Venturi mixer in fluid communication with each feed line, a mixing valve in fluid communication with each feed line, wherein fluid flows from the concentrate vessel to the Venturi mixer when the mixing valve is open and the concentrate vessel is punctured by the feed line needle. Methods of using the beverage container and beverage container lid assembly are also described.
Capsule to prepare an infusion of a powdered product, in particular coffee, having: a cup-shaped body with a bottom, which has an opening, and a lateral wall; a basket for containing the powdered product which is made of filtering material and is arranged inside said cup-shaped body; support elements, which are arranged between the bottom of the cup-shaped body and the basket; spacer elements which are suited to delimit a plurality of preferential channels between the lateral wall of the cup-shaped body and the basket; wherein a deflector device transverse to the longitudinal axis is provided; wherein the support elements are interposed between the preferential channels and the opening and are suited to create a labyrinth path for the infusion fluid coming from said preferential channels.
A capsule and method of mixing a beverage are described. A capsule for beverages includes a casing with a top and a base. The capsule also includes a separator located within the casing with at least one hole wherein the separator is attached to the casing along the separator's perimeter. A substance in an upper part of the capsule casing between the upper barrier and the separator, wherein said substance is subjected to the processes of extracting, dissolving and diluting substance content by injecting liquid under pressure into the casing upper part within an appliance for preparing beverages. The capsule contains a mixing unit located between the separator and the lower barrier which seals an outflow duct.
A beverage capsule for flavoring a food product. The beverage capsule includes a shell encompassing a core of edible flavoring material. The shell is an ingestible and non-toxic water soluble material. In one embodiment, the edible material is selected from the following group consisting of polyvinyl alcohol, gelatin, pectin, waxes, gums, and sugar. The core is an ingestible material used to flavor beverages such as coffee, tea, and water. In one embodiment, the shell is impregnated with an edible material such as artificial sweetener, sugar, and syrup.
A kit includes at least a capsule for insertion in a beverage production machine and containing beverage ingredients, the capsule having a cup-like base body including an outlet face. The kit includes one or more beverage production parameter programming connector(s) having an identification member placed on a first side of the connector designed for representing individual information as to beverage production parameters upon mechanical contact by sensing means of a beverage production machine, the side being opposite to the second connector side designed for connection to the outlet face of the capsule. Either the capsule(s) or the connector(s) or the both is provided with means for mechanically associating the connector to the capsule by the consumer, preferably without using tools.
A drip bag has a body formed of a water permeable sheet, an openable upper end, and hook members formed of a plate-shaped material on outer faces of two opposing body surfaces. The hook member includes: an upper stuck part adhered to the body along its opening in an elongated shape; a center part located below the upper stuck part at the body center in its width direction not to be pulled out; and a hook part not adhered to the body. Two oblique folding lines are formed on the upper stuck part with a center line therebetween, and being more spaced from the center line while extending from a lower to an upper portion of the upper stuck part, the center line bisecting the body in its width direction. A vertical folding line is formed downwardly from immediately below a lower end of the oblique folding lines.
The invention relates to a method of increasing a main endotherm melt peak position of a vegetable fat or fractions thereof to an increased value compared to a starting value, said increased value being about 40° C. or higher, said main endotherm melt peak position being measured by Differential Scanning Calorimetry by heating samples of 10±1 mg of said vegetable fat or fraction thereof from 20° C. to 50° C. at a rate of 3° C./min to produce a melting thermogram defining said main endotherm melt peak position, the method comprising the steps of: a) melting the vegetable fat or fractions thereof by applying heat, b) storing the vegetable fat or fractions thereof at a temperature below said increased value of main endotherm melt peak position for at least 5 hours, whereby an increase in said main endotherm melt peak position for said vegetable fat or fractions thereof is obtained when compared to said starting value, wherein said vegetable fat or fractions thereof comprises SatOSat-triglycerides in an amount of 40-95% by weight, wherein said vegetable fat or fractions thereof comprises StOSt-triglycerides in an amount of 30-85% by weight, and wherein Sat stands for a saturated fatty acid, St stands for stearic acid and O stands for oleic acid.
The metal-supported zeolite for alcoholic beverages of the present invention is a zeolite that carries a metal component, wherein the metal component is silver, and the zeolite is at least one selected from a beta-type one and a Y-type one. The metal-supported zeolite is for removing unwanted components contained in alcoholic beverages.
The invention relates to a polypeptide for the hydrolytic cleavage of zearalenone and/or at least one zearalenone derivative, said polypeptide being a hydrolase having an amino acid sequence selected from the group consisting of SEQ ID NO: 1-15 or a functional variant thereof, wherein the sequence of the functional variant is at least 40% identical to at least one of the amino acid sequences. The invention also relates to: an additive containing the polypeptide; an isolated polynucleotide that encodes the polypeptide; and a method for the hydrolytic cleavage of zearalenone and/or of at least one zearalenone derivative using the polypeptide.
The present invention addresses a problem of providing a lipase derived from a microorganism that is specific for short-chain to medium-chain fatty acids. A modified lipase is obtained by making a substitution in the amino acid sequence of a Candida cylindracea derived lipase, wherein the substitution is (1) a substitution of asparagine for an amino acid corresponding to the amino acid at position 428 in the amino acid sequence set forth in SEQ ID NO: 1; or (2) a substitution of phenylalanine, methionine, or isoleucine for an amino acid corresponding to the amino acid at position 429 in the amino acid sequence set forth in SEQ ID NO: 1.
An apparatus for cooking at least one egg with an eggshell, comprises a housing provided with a device for providing microwave radiation in a confined space in the housing and a holder located in the confined space. The holder is provided with at least one cavity adapted to the shape of the egg with the eggshell. The holder comprises at least a first holder part and a second holder part being movable with respect to each other between a first position in which an egg with an eggshell can be positioned in the cavity to a second position wherein the holder parts enclose the cavity. The apparatus further comprises means to insert a liquid into the holder for filling the cavity with the liquid to at least partly surround the eggshell of the egg located in the cavity. The apparatus comprises a container for holding the liquid and a dosing unit to add at least one component to the liquid.
A beverage brewing package includes a cup and a filter bag. The filter bag is supported in an interior region formed in the cup.
Various beverage preparation machines having a multi-chambered basket unit are shown. The basket unit can be configured to accept multiple cartridge configurations. For example, some embodiments are configured to receive a first cartridge configuration in a first chamber of the basket unit and a second configuration in a second chamber of the basket unit. In various embodiments, the basket unit can rotate to allow selective accessibility of the first and second chambers. This can facilitate loading the cartridges into the appropriate chamber, such as loading the first cartridge configuration into the first chamber and the second cartridge configuration into the second chamber.
A method for preparing an infusion beverage is disclosed wherein a dried infusion substance is applied in an infusion container, the latter being present, in the first instance, in a collapsed state and being extendable into an expanded state, An infusion liquid is introduced into the infusion container, wherein the infusion container is expanded. The dried infusion substance in the infusion container is kept in contact with the infusion liquid, in order to form the infusion beverage, over a contact period. The infusion container is then returned to its collapsed state, at least in part, by compression and, in the process, at least some of the infusion beverage is expelled from the infusion container.
A portable nested cook-set includes a cook pot having a pot sidewall with a retention projection and defining an upwardly opening pot interior chamber, a press-pot piston having a piston sidewall and a lower end portion defining an upwardly opening piston interior chamber, and a storage container having an exterior portion and a selectively sealable interior storage chamber. The piston sidewall has a sidewall opening and a retention notch positioned to removably receive the retention projection therein. The press-pot piston sidewall is dimensioned to be selectively storable at least partially within the cook pot. The storage container having an exterior portion with a lower portion dimensioned to be selectively storable at least partially within the piston interior chamber. The storage container and the press-pot piston being releasably threaded together.