A form-retaining pad for preparing a beverage suitable for consumption includes a first covering and a form-providing stiffening body, and a substance which is soluble in a liquid. The covering includes a top sheet and a bottom sheet that are manufactured from a material non-transmissive to the soluble substance, but transmissive to the substance dissolved in a liquid. The form-providing stiffening body is between the top sheet and the bottom sheet. The stiffening body has a compartmenting wall configuration having a grid structure which is transmissive to liquid from the top side to the bottom side. At least a part of the soluble substance is accommodated in the grid structure, and each compartment is surrounded by the wall configuration, the top sheet and the bottom sheet. At least the bottom side of the stiffening body includes a bulging part extending away from the top sheet.
FORM-RETAINING PAD FOR PREPARING A BEVERAGE SUITABLE FOR CONSUMPTION
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FRUIT AND VEGETABLE FILMS AND USES THEREOF
The present invention is directed to monolayer, bilayer, and multilayer films made from fruit, vegetable or a combination thereof, which films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for seaweed-based films such as nori, while providing the nutrition and flavor of fruits and vegetables. The films are useful for wrapping around a multiplicity of foods, and can be used to provide wrapped foods, including for example fruit and vegetable wrapped sushi and onigiri.
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BAKED GOODS-LIKE TEXTURE WITHOUT BAKING
Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
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MANUFACTURE OF CHOCOLATE PRODUCTS
A mould plate former (10) is produced where former shapes (13) are located on a former plate (10a) by a template (20). A mould plate (60) with recesses (61) aligned with engraved images (17) on a graphics plate, is produced by placing a mixed solution (34) of a silicone compound (30) and hardener (33) in the former (10) after any air bubbles in the solution (34) have been removed under vacuum. The mould plate (60) is allowed to initially cure, is trimmed and then post-cured (e.g., in a curing oven (80)). The mould plate (60) is used to manufacture chocolates of two (or more) colours with a thin design or at least one colour on a chocolate of another colour.
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ASEPTICALLY PACKAGED NUTRITIONAL CONCENTRATE
Disclosed are packaged compositions comprising an aseptically sterilized container and a sterilized, concentrated, nutritional liquid emulsion that is aseptically packaged and sealed within the container. Also disclosed are methods for making and using the packaged compositions. In some embodiments, the aseptically packaged, concentrated, nutritional liquid emulsions have a desirable flavor and aroma and have increased emulsion stability.
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SYSTEM, CAPSULE AND METHOD FOR PREPARING A PREDETERMINED QUANTITY OF BEVERAGE
A capsule for holding an extractable product for dispensing a beverage is disclosed. The capsule comprising a circumferential wall, a bottom, a lid, and an entrance opening portion and an exit opening portion for letting fluid in the capsule and draining prepared beverage from the capsule, respectively, of which at least one opening portion is closed to prevent fluid from passing. The circumferential wall, the bottom and the lid of the capsule enclose an inner space that comprises an extractable product, and the capsule further comprises at least one moveable portion of the capsule that extends at a distance from a respective opening portion, and that is arranged to open the respective opening portion by being moved with respect to the respective opening portion.
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COMPARTMENT CONTAINER INCLUDING A SECONDARY RESERVOIR PACKAGE
The present invention relates to a compartment container that includes one or more secondary reservoir package(s). More specifically, the present invention relates to a tubular containers, such as containers made of composite material (e.g. paperboard) with end caps for packaging refrigerated dough products. The tubular containers house one or more reservoir package(s) that are formed from one or more flexible materials (e.g. polymeric films) and are used to retain condiments, fruits, icings, spices, nuts, candies or any other ancillary ingredient(s).
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Packaged Roast and Ground Coffee
A packaged roast and ground coffee product comprising a lightweight, thin-walled reclosable container comprising a moisture barrier and an oxygen barrier, and a quantity of roast and ground coffee disposed within the container. The container comprises a finish having a top surface and one or more snap beads positioned below the top surface. A sealing member may be sealed to the top surface and may include a one-way valve permitting venting of CO2 resulting from off-gassing of the roast and ground coffee while preventing ingress of air. A removable overcap comprising a top wall and a depending skirt may be affixed to the finish. The skirt may include an inner surface with at least one locking member dimensioned to engage the snap beads in an interference fit. The packaged roast and ground coffee is preferably capable of withstanding stacking loads and loads associated with decreased interior pressure.
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Enhanced Multicompartment Cup
A multicompartment cup may include an upper compartment with a conical cross-section and a lower compartment with a rectangular cross-section. The upper compartment may include a main food product such as cereal, oatmeal, grits, any milled grain product, yogurt, etc. and the lower compartment may include toppings and other enhancements for the main food product. The two compartments may be separated by a divider and a seal may cover the top of the upper compartment. In addition, a foldable eating utensil may be affixed to the multicompartment cup so that a user may eat the food products inside the multicompartment cup anywhere.
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EASY OPEN PACKAGE FOR SNACK BARS
A package for consumable wrapped products, such as cereal bars, power bars, granola bars or other snacks. The package may include an elongated body and a fin seal on the elongated body that folds to the left side of the package. The fin seal may be located near the center of the package or on an edge of the package and may include one or more nicks on an edge of the fin seal. The package may include a top seal and a side seal. The package may also include a tear notch for propagating a tear across the package. The package may include one or more score lines extending across the package. The package may include a vertical score that prevents further tearing of the package.
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MIXING PROCESS AND DEVICE FOR SAID MIXING PROCESS
The present invention refers to a mixing process, for the valorization of used cooking oils by means of a device with household appliance characteristics. The mixing process takes place in a particularly efficient way by means of the supply of a given load (A) of used cooking oils and of a corresponding load (B) of a solidifying composition to a mixing device, whereby certain previously defined amounts of thermal energy are supplied, notably an initial amount until reaching a given temperature level, and an additional amount during a given mixing period. The present invention further refers to a mixing device for the mixing process that presents substantially airtight conditions and eventually, thermal and mechanical energy supply means, as well as monitoring and control means specific of the execution of the mixing process.
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CONTROL UNIT FOR CONTROLLING AN AUTOMATIC DEVICE FOR PREPARING BEVERAGES
A control unit for an automatic device for preparing a beverage, which control unit is provided with a display panel and an input wherein the control unit is provided furthermore with an operating unit for displaying by the display panel a visually observable reaction to designations provided by the user, and for controlling a preparation unit of the automatic device, wherein the display panel has selection fields for mutually exclusive settings for formulations of the beverage to be prepared, wherein the control unit enables the user to select one of the settings by designation of one of the selection fields, wherein a collecting field with at least one setting field shows the chosen setting of the formulation, and wherein the non-designated selection fields remain visible and selectable.
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METHOD OF PROCESSING A JUICE AND/OR SODA PRODUCT
A method of processing a juice and/or soda product in a beverage processing plant, where the juice and/or soda product is obtained from one or several starting products, including determining the color and turbidity of at least one starting product of a juice and/or soda product, and/or the color and turbidity of the obtained juice and/or soda product by means of at least one sensor of the beverage processing plant, comparing the determined color and turbidity with a stored color and a stored turbidity of at least one starting product of a predetermined juice and/or soda product, and/or with a stored color and a stored turbidity of the predetermined juice and/or soda product, and operating the beverage processing plant based on the result of this comparison.
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METHOD AND DEVICE FOR TREATING EGGS IN SHELLS
The invention relates to a method and a device, by which eggs in shells are subjected to heat treatment using a liquid or gaseous or vaporous medium, wherein pasteurization is carried out at a temperature in a range from 70 to 75° C. The object of the invention is to destroy or temporarily render dormant harmful microorganisms that can be destroyed at low heat, and further harmful microorganisms and viruses that cannot be destroyed at low heat, wherein altering of the eggs and/or denaturation of the proteins thereof should be prevented. It is proposed to subject the eggs, prior to pasteurization, to a preheating step at a temperature of substantially 60° C., followed by shock-like cooling to 4° to 5° C., and to carry out pasteurization for a duration of between 12 to 18 seconds.
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SYSTEM, A METHOD AND A CAPSULE FOR PREPARING A PRE-DETERMINED QUANTITY OF BEVERAGE
A system and method for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The system comprises at least one disposable capsule; an apparatus comprising a fluid dispensing device for supplying an amount of fluid, such as water, to the at least one disposable capsule, a receptacle for accommodating the at least one disposable capsule, and an outlet arrangement for supplying the beverage to a container, such as a cup. The at least one disposable capsule comprises a chamber for enclosing an inner space comprising the extractable product. The capsule further comprises a displaceable body conceived to interact with an entrance area and an exit area of the capsule for discontinuing the entrance area and the exit area thereby enabling the chamber to pass fluidum there through.
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CONTROLLED RELEASE COMPOSITIONS
A composition comprising (a) a meltable solid matrix comprising (i) one or more solid hydrophobic substance, and (ii) one or more solid hydrophilic substance, and (b) distributed in said matrix, one or more encapsulation complex of a volatile cyclopropene compound encapsulated in a molecular encapsulation agent. Also provided is a method of treating plants or plant parts comprising placing said plants or plant parts and the composition of claim 1 into a container and allowing said plants or plant parts and said composition of claim 1 to remain together in said container for 1 day or longer.
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A SYSTEM, A METHOD AND A CAPSULE FOR PREPARING A PRE-DETERMINED QUANTITY OF BEVERAGE
A system and method for preparing a predetermined quantity of beverage suitable for consumption using an extractable product is disclosed. The system comprises: at least one disposable capsule; an apparatus comprising a fluid dispensing device for supplying an amount of fluid to the at least one capsule, a receptacle for accommodating the at least one capsule, and an outlet arrangement for supplying the beverage to a container, such as a cup. The at least one disposable capsule comprises a material barrier for enclosing an inner space comprising the extractable product. The disposable capsule further comprises a displaceable body conceived to interact with the material barrier for discontinuing at least an exit area thereof for enabling passage of the at least a portion of the beverage away from the capsule.
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METHOD OF PRODUCING AN AROMATISED AQUEOUS LIQUID
The present invention relates to a method for producing an aqueous liquid aromatised with aroma compounds from coffee, wherein a gas comprising aroma from roast and ground coffee and water is condensed to provide a liquid aqueous phase and a gas phase; and the gas phase is subjected to pressurisation in the presence of an aqueous liquid. The liquid is useful e.g. in the production of soluble coffee products.
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Pitting of Organic Pieces by Improved Pitting Needle
Described is a pitting machine, system and process that singularizes or individualizes fruit pieces, such as cherries, olives, dates and plums and that attempts to remove pits and pit material from each fruit piece. A conveyor comprises wells or receptacles for accepting fruit pieces. The conveyor passes fruit pieces into a pitting area wherein the pitting machine removes pit material from the fruit pieces by a matrix of punching or pitting needles. Pitting needles include vanes or blades for reducing damage to fruit pieces and centering of pits or pit material. The matrix moves in an oscillatory fashion in synchronization with generally continuous movement of fruit pieces engaged in the conveyor. Singularization enables improved processing, sorting, and quality checking of fruit pieces. The system virtually ensures sufficient removal of pits and pit material. Fruit pieces that fail quality checking can be ejected or rejected from the conveyor.
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COOKING ASSEMBLY
An improved cooking assembly and method is disclosed. The assembly includes a base pan for heating and boiling water. An inner pan is suspended or elevated above the base pan via a support member. Ideally, the support member allows water to flow over, under, or through it. A lid is disposed over the base pan, and a gap remains between the rim of the inner pan and the base pan. Optionally, the handle of the inner pan fits into a notch in the rim of the base pan to lock it into place, and a projection may extend from the handle of the inner pan to a receiving member in a handle of the base pan. The lid may be extended using a free-standing peripheral extender or an extender wall about the lid. Optionally, a grill may be placed on the inner pan, or poaching pans may be placed in the inner pan. Water is heated and transformed to steam. The steam is allowed to condense on the interior concave surface of the lid, and condensed water then streaks down the lid toward the outside edge. In this manner, food is cooked evenly without any of the problematic effects of burning.
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