The production of a fermented alcoholic beverage in small to medium size batches primarily in home wine and beer making kits is accelerated by a process wherein a combination of diammonium phosphate and yeast hulls are added to unfermented fruit juice or barley hop prior to fermentation. In this process, fermentation is complete in a week or less.
Process and Kit for Accelerated Production of Wine or Beer
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PRODUCTION OF NON-ALCOHOLIC BEVERAGES BY FERMENTATION
The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a decomposed cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with Lactobacillus microorganisms in order to obtain a sour wort, (d) mixing the sour wort from step (c) with a liquid containing sugar and treating the mixture with Lactobacillus microorganisms in order to obtain a fermented beverage, (e) heating the fermented beverage obtained from step (d) and then cooling said fermented beverage, (f) mixing the beverage, and (g) performing further treatment steps for stabilizing, clarifying, and completing the beverage.
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PROCESS FOR PREPARING CASEIN-DERIVED PEPTIDES BY FERMENTATION OF LACTIC ACID BACTERIA
The present invention relates to a method for preparing a casein-derived peptide by fermentation of a lactic acid bacterium. The present invention also relates to a composition containing the peptide, and a method for preparing a functional food.
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Enzymatic Pretreatment For Making Dried Fruits
A process for dried fruit preparation, which process comprises treating fruit with polygalacturonase before drying step. Polygalacturonase can be further used in combination with pectinesterase, pectin lyase, pectate lyase, xyloglucanase, beta-glucanase, amylase and lipase.
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CHEESE AND METHODS OF MAKING SUCH CHEESE
Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
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ALKALI BUFFER + MINERALS SUPPLEMENT ADDITIVE
A concentrated alkali buffer+minerals supplement additive for human consumption having a pH value of approximately 12.5, formed by combining potassium hydroxide (KOH) and sodium hydroxide (NaOH) with magnesium carbonate hydroxide (MgCO3)4.Mg (OH)2.5H2O and zinc carbonate (ZnCO3) with water in a ratio of one part active ingredients to about nine parts H2O. The new formulation raises the pH level in the stomach which influences the stomach to produce more hydrochloric acid and additional bicarbonate, which travels to the intestines and is absorbed into the blood supply. The production of additional bicarbonate absorbed into the blood supply reduces acid in the arterial blood to the healthy range of 7.37-7.43 pH.
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Method For The Production Of Coffee
A method for the production of drinks, particularly coffee, even more particularly “American type coffee” or filter coffee by means of a machine and a capsule containing a proportion of preparation for drink is disclosed. The method includes the phases of heating a liquid for the preparation of drinks, putting under pressure the liquid within a boiler, feeding the liquid to the capsule with crossing of the capsule, taking the liquid after this phase of crossing of the capsule. The method also includes an infusion and remixing phase of the liquid with the preparation for drink within the capsule, which occurs within a housing partially filled up with the preparation for drink according to a filling factor in the range from 35 to 90%, preferably in the range from 40 to 85%, even more preferably in the range from 45 to 75%.
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CAPSULE FOR THE PRODUCTION OF COFFEE
Machine, capsule, method for the preparation of drinks, particularly coffee, even more particularly “Americano type coffee” or filter coffee or filtered coffee in which the capsule is shaped with an essentially cylindrical form with a mouth, this capsule containing a predefined proportion of preparation for drink according to a filling factor in the range from 35 to 90%, preferably in the range from 40 to 85%, even more preferably in the range from 45 to 75%.
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DRINKING STRAW AND STIRRING DEVICE WITH AN ADDITIVE AND METHOD THEREFOR
A device for drinking and adding a substance to a beverage has a tubular section having a first open end and a second open end. An additive is placed in an interior of the tubular section. A device is used for sealing the first open end and the second open end.
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Decorative Toothpick Mold
An architecture is presented that provides a decorative toothpick device designed primarily for use with chocolate-covered strawberries, cupcakes, cake pops, pastries, or other food articles. The decorative toothpick device comprises a toothpick comprising a first end and a second end, and a decorative molded topper secured to the first end of the toothpick. The second end of the toothpick is then inserted into a confection. The decorative toothpick device would then act as a decorative top piece, as well as a handle with which to eat the strawberry, the cupcake, the cake pop, or the cookie, etc. The decorative toothpick device can come in a ready-to-use package, or be prepared by hand by a user. Furthermore, the decorative molded toppers can be decorated in a variety of designs and themes, depending on the occasion. For example, any kind of additional additive can be used to decorate the decorative molded toppers.
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Method and System for Powder Coating Particulate Ice Cream
The present invention relates to a composition comprising a powder coated particulate ice cream product, wherein the particulate ice cream product is cryogenically formed. The particulate ice cream product may further comprise a plurality of coatings including one or more powder coatings. The present invention further relates to methods for coating these cryogenically frozen ice cream particles.
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Machine For The Production Of Coffee
A machine for the preparation of drinks in capsules, particularly coffee, more particularly “Americano type coffee” or filter coffee or filtered coffee, of the type includes a boiler with a resistance for heating a liquid for the preparation of drinks, a pump for putting under pressure the liquid for the preparation of drinks, a hydraulic group for the feed of the liquid from the boiler through the capsule containing a portion of preparation for dinks with formation of the drink, and conveying means of the drink from the capsule to a collection container in which the hydraulic group includes a distribution valve blocking the distribution of the liquid for the preparation of drinks until a second operating threshold value is exceeded by the hydraulic pressure applied by the liquid for the preparation of drinks, this second operating threshold value being between 4 and 10 bar, preferably 4 and 6 bar.
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BOIL-IN-BAG POUCH
A boil-in-bag pouch (1,50) containing a foodstuff (30), wherein said pouch is in the form of an enclosed body (4,52) having a front face (8,78), a back face (7,80), a top end, a bottom end, and first and second sides (9,10,54,56) extending between said top and bottom ends, said pouch comprising: a single sheet of flexible sheet material having first and second opposed edges, wherein said sheet is folded along said first side (10,54) and said second side (9,56) to define said front and back faces, wherein opposed edges of said sheet are bonded by a longitudinal seal (2,70) extending from said top end to said bottom end of said pouch; a top transverse seal bonding said front and back faces together proximate to said top end; a bottom transverse seal bonding said front and back faces together proximate to said bottom end; and wherein said sheet is folded form a pleat extending from the bottom transverse seal to the top transverse seal along only one of said sides (10,54) of said body (4,52).
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PACKAGE
A package is formed a closed bag made of a multilayer film and contents enclosed in the bag. The film is folded to form the bag and has flat film sides and outer edges that are reinforced by weld seams. The film of the bag has a density of 0.5 g/cm3 to 0.9 g/cm3, a printable outer layer forming an outside surface of the package, an inner seal layer made of a sealable polymer forming an inside surface of the package, and a foamed polymer core layer between the outer layer and the inner layer. The contents are a lumpy or granular bulk material.
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High Viscosity Foods Processor
A device and method for producing individualized meals according to the visual desires of each diner at a restaurant. Reservoirs of viscous foodstuff is deposited by an XY or XYZ plotter to simulate edible images and then cooked prior to diners immediately consuming them. The high-volume system includes a rotary shuttle table that contemporaneously prints, cooks, flips and dispenses food products, especially pancakes. Patrons draw images using drawing implements whose colors coincide with the viscous foodstuffs in the reservoirs. These images are digitally scanned and the data is used to drive the XY plotter thereby enabling colored printed food to correlate with images drawn by patrons immediately prior to ordering.
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BEVERAGE DISPENSING MACHINE AND OPERATING METHOD
A beverage dispensing machine, for instance a coffee machine, provided with a brewing chamber and at least one valve for totally and/or partially blocking the beverage from exiting the chamber. Advantageously, the valve is an electrovalve, in particular a piezoelectric valve, which is continuously controllable to adjust the beverage flow rate being permitted to exit the chamber.
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CIPC VAPOR TREATMENT
Methods and systems useful for treating crop storage systems with a chemical vapor are set forth herein. Particularly, vapors of CIPC are used in either active or passive systems to inhibit sprouting of stored potatoes.
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DEVICE FOR REMOVING THE SPENT FLAVOR BASE FROM A FRENCH PRESS BEVERAGE BREWING APPARATUS AFTER USE
The device, known as an extraction basket, sits at the bottom of the brewing apparatus' brewing chamber. The basket is inserted into the chamber prior to the addition of the flavor base and water to the chamber. The basket is depressed to the bottom of the chamber. The flavor base is then added to the chamber along with hot water, following the French press process of brewing. With a standard French press brewing apparatus, once the flavor base and hot water is added, a filtration piston is then inserted into the brewing chamber. After the allotted brewing time has passed, the filtration piston is depressed into the chamber. This pushes the spent flavor base to the bottom of the chamber, filtering the brewed beverage from the solid flavor base. As the solid flavor base is pushed to the bottom, the spent flavor base is compacted in the extraction basket which is located at the bottom of the brewing chamber. Once the brewed beverage has been removed the filtration piston is removed from the chamber leaving the spent flavor base compacted into the extraction basket. The user then reaches into the chamber lifts the handle on the extraction basket quickly and neatly removes the basket and the spent flavor base in one efficient motion. The spent flavor base can now be discarded properly without effort or mess.
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DEMUCILATING, CLEANING AND WASHING VERTICAL ASCENDING MULTISTAGE DOUBLE BASKET MACHINE FOR DESPULPED COFFEE
The present invention is developed in the farming machinery field used during the wet stage of the coffee and refers to an apparatus that allows carrying out the processes of demucilaging, cleaning and washing of the previously depulped coffee seedcases using a low water and power consumption. Said apparatus comprises a mechanical feeding system for depulped beans, as well as a system for removing the mucilage and further washing of the beams that is constituted by a vertical rotor provided with metallic fingers that generate friction between the grains to be demucilaged, and also two metallic baskets, the first one is conical shaped—where a variable pressure zone between beans is generated, making possible a efficient detachment of the mucilage—, and the second one is cylindrical shaped one—zone of greater agitation between the beans and lower pressure between them and where a minimal amount of water is used for final washing—, which are built with square rods forming a continuous spiral which enables an easy evacuation of mucilage and other impurities through the horizontal slots due to the centrifugal force produced by the spin of a rotor. Finally, the present invention refers to a method for demucilaging, cleaning and washing depulped coffee by using of the above mentioned integral machine.
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CONTINUOUS OVEN WITH A CASCADING CONVEYOR
A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.
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