A multilayered, flexible, and generally flat pouch for transporting and dispensing fruit juice concentrate, including a first elongated, generally rectangular multilayered portion sealed to a second elongated, generally rectangular portion to yield a deformable, generally rectangular, fluid-tight sachet defining an internal volume and separating the internal volume from an external environment, wherein the sachet further defines a top end, and oppositely disposed bottom end, and first and second sides extending therebetween. Fruit juice concentrate is contained within the internal volume. A tear notch is formed through at least one side. The fruit juice concentrate has a water activity of less than 0.60.
A single ingredient dehydrated spice, having a monoterpene level of greater than 100 ppm and a water activity of 0.2-0.6. The single ingredient dehydrated spice is selected from the group consisting of ginger, turmeric, and garlic. For single ingredient dehydrated ginger spice, the monoterpene level is typically greater than 250 ppm and the water activity is typically between 0.2-0.3. The single ingredient dehydrated ginger spice is characterized by RGB values of R of 230, G of 203 and B of 141 and L*a*b values of L of 83, a of 1.834 and b of 35. The single ingredient ginger spice product is further characterized by an average gingerol content of 4588 μg/gr ginger and an average shogaol content of 3203 μg/gr ginger, and the novel ginger spice product may have a 6-gingerol content of 6200 μg/gr ginger and a 10-gingerol content of 675 and a 6-shogaol content of 3750 μg/gr ginger and a 10-shogaol content of 500 μg/gr ginger.
A method for rehabilitating coffee beans or brewed coffee, including placing a quantity of coffee solution or roasted coffee beans in a pressure-controllable environment, decreasing the pressure of the pressure-controllable environment to about 75 Torr, holding the pressure of the pressure-controllable environment at about 75 Torr for a first predetermined period of time, removing unwanted congeners, such as ethyl acetate, from the coffee solution or roasted coffee beans to yield a treated coffee, and removing treated coffee from the pressure-controllable environment.
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
C12F 3/06 - Récupération des sous-produits à partir de la bière ou du vin
B01D 3/00 - Distillation ou procédés d'échange apparentés dans lesquels des liquides sont en contact avec des milieux gazeux, p. ex. extraction
5.
METHOD, APPARATUS, AND SYSTEM FOR PRESERVING FLAVOR IN FOOD PRODUCTS AND SHELF-STABLE FOOD PRODUCTS
A preserved agricultural composition derived from plants or animals, wherein the preserved food composition may have the following combination of properties, a water activity level of less than 0.60, a water content from 27% to 33%, wherein the food composition preserves the natural flavorings and nutrition of the original composition in terms of flavor, viability, shelf-stability and/or non-crystallization at standard room temperature and pressure.
A method for removing one or more congeners from a liquid composition, including placing a quantity of the composition in a pressure-controllable environment, decreasing the pressure of the pressure-controllable environment, removing one or more unwanted congeners from the composition to yield a balanced composition and storing the end product in a shelf stable manner to maintain the improved organoleptic flavor profile. Compositions may include alcohol and other fermented products like coffee, vinegar, kombucha, teas, sauerkraut juice and other ethyl acetate containing compositions.
C12H 1/16 - Pasteurisation, stérilisation, conservation, purification, clarification ou vieillissement des boissons alcoolisées sans précipitation par des moyens physiques, p. ex. irradiation
C12C 11/11 - Traitements après fermentation, p. ex. carbonatation ou concentration
A23F 5/16 - Élimination de substances indésirables
C12F 3/08 - Récupération de l'alcool des résidus de pressoir ou d'autres déchets
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
7.
METHODS AND APPARATUS FOR PRESERVING FLAVOR IN FOOD PRODUCTS AND SHELF-STABLE FOOD PRODUCTS
A multilayered, flexible, and generally flat pouch for transporting and dispensing fruit juice concentrate, including a first elongated, generally rectangular multilayered portion sealed to a second elongated, generally rectangular portion to yield a deformable, generally rectangular, fluid-tight sachet defining an internal volume and separating the internal volume from an external environment, wherein the sachet further defines a top end, and oppositely disposed bottom end, and first and second sides extending therebetween. Fruit juice concentrate is contained within the internal volume. A tear notch is formed through at least one side. The fruit juice concentrate has a water activity of less than 0.60.
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
An assembly for rehabilitating alcohol, including a pressure controllable chamber, a cooler in thermal communication with the pressure controllable chamber, a liquid inlet port in fluidic communication with the pressure controllable chamber, a liquid outlet port in fluidic communication with the pressure controllable chamber, and a gas outlet port in fluidic communication with the pressure controllable chamber. The assembly further includes a partial vacuum source in fluidic communication with the gas outlet port for establishing a partial vacuum in the pressure controllable chamber, and a liquid collection vessel in fluidic communication with the liquid outlet port. The residence time from when a liquid is flowed into the pressure controllable chamber until the liquid exits the chamber is no more than sixty seconds. The partial vacuum is insufficient to evaporate an ethanol solution during residence time in the pressure controllable chamber.
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
C12F 3/06 - Récupération des sous-produits à partir de la bière ou du vin
B01D 3/00 - Distillation ou procédés d'échange apparentés dans lesquels des liquides sont en contact avec des milieux gazeux, p. ex. extraction
9.
SYSTEMS AND METHODS FOR REHABILITATING ALCOHOL COMPOSITIONS AND REHABILITATED ALCOHOLIC PRODUCTS
A method for removing one or more congeners from an alcoholic composition, including placing a quantity of an alcoholic composition in a pressure-controllable environment, decreasing the pressure of the pressure-controllable environment, removing one or more unwanted congeners from the alcoholic composition to yield a purified alcoholic composition, and removing the purified alcoholic composition from the pressure-controllable environment.
C12H 1/00 - Pasteurisation, stérilisation, conservation, purification, clarification ou vieillissement des boissons alcoolisées
C12C 11/11 - Traitements après fermentation, p. ex. carbonatation ou concentration
C12G 3/08 - Préparation d'autres boissons alcoolisées par des procédés de modification de la composition des solutions fermentées ou des boissons alcoolisées non prévues dans les groupes
10.
SYSTEMS AND METHODS FOR REHABILITATING COFFEE BEANS AND BREWED COFFEE
A method for rehabilitating coffee beans or brewed coffee, including placing a quantity of coffee solution or roasted coffee beans in a pressure-controllable environment, decreasing the pressure of the pressure-controllable environment to about 75 Torr, holding the pressure of the pressure-controllable environment at about 75 Torr for a first predetermined period of time, removing unwanted congeners, such as ethyl acetate, from the coffee solution or roasted coffee beans to yield a treated coffee, and removing treated coffee from the pressure-controllable environment.
Systems for dispensing chocolate, in one aspect including an exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder connection member extending through the housing and having a first end within the housing and a second end outside of the housing, defining a pivot axis; an extruder member connected to the first end; a lever connected to the second end; at least one extruder guide member within the first volume and connected to the extruder member; and at least one extruder guide rail connected to the housing within the first volume and capable of receiving the at least one extruder guide member; and where manual actuation of the lever pivots the extruder member in cooperation with the at least one extruder guide member.
A23G 1/20 - Appareils à mouler, couper ou distribuer le chocolat
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
B67D 7/82 - Aménagements des dispositifs de réchauffage ou de refroidissement des liquides à transférer de réchauffage uniquement
B67D 3/00 - Appareils ou dispositifs pour commander le débit du liquide à distribuer par gravité à partir des récipients de stockage
B67D 7/02 - Appareils ou dispositifs pour transférer des liquides à partir de récipients ou de réservoirs de stockage en vrac vers des véhicules ou des récipients portables, p. ex. pour la vente au détail pour transférer des liquides autres que des carburants ou des lubrifiants
B67D 1/04 - Appareils utilisant l'air comprimé ou un autre gaz agissant directement ou indirectement sur les boissons dans les récipients de stockage
B67D 1/00 - Appareils ou dispositifs pour débiter des boissons à la pression
Methods, systems, and apparatus for winnowing. In one aspect, a method includes loading an initial material into a winnowing system via a feed member; feeding the material into a fluidically accelerated winnowing cavity, where the initial material impacts at least one plate member to yield chaff material and processed material, and where the processed material and the chaff material circulate in the winnowing cavity; and separating the chaff material and the processed from the winnowing cavity based on density. Other aspects include yielding intermediate material, where the intermediate material reimpacts the at least one plate member until yielding chaff material and processed material, preprocessing the initial material, controlling the flow of initial material into the winnowing cavity with a feed gate, where the chaff material egresses the winnowing cavity via a chaff chute, where the chaff material collects in a collection cavity, and/or more.
B02C 19/00 - Autres dispositifs ou procédés de désagrégation
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/06 - Appareils à préparer ou traiter les gousses ou graines de cacao
B02C 23/16 - Séparation ou triage de matériaux, associé au broyage ou à la désagrégation au moyen d'un séparateur délimitant la fin de la zone de broyage ou de désagrégation, p. ex. au moyen d'un tamis empêchant la sortie des matériaux hors dimension
B07B 7/01 - Séparation sélective des matériaux solides portés par des courants de gaz, ou dispersés dans ceux-ci utilisant la pesanteur
B07B 7/04 - Séparation sélective des matériaux solides portés par des courants de gaz, ou dispersés dans ceux-ci par chocs contre des chicanes
B07B 7/083 - Séparation sélective des matériaux solides portés par des courants de gaz, ou dispersés dans ceux-ci utilisant la force centrifuge produite par la rotation d'ailettes, de disques, de tambours ou de brosses
B07B 7/086 - Séparation sélective des matériaux solides portés par des courants de gaz, ou dispersés dans ceux-ci utilisant la force centrifuge produite par le déplacement du courant de gaz
B07B 9/02 - Combinaisons d'appareils semblables ou différents, pour séparer les solides, par utilisation de courants de gaz
13.
SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING PERSONAL SERVINGS OF CHOCOLATE
A multilayered, flexible, and generally flat pouch for transporting and dispensing chocolate, including first and second elongated generally rectangular multilayered portions sealed together to yield a deformable generally rectangular fluid-tight sachet defining an internal volume. The sachet defines a top end, an oppositely disposed bottom end, and first and second sides extending therebetween. An untempered chocolate portion is contained within the internal volume. A tear notch is formed through at least one side and disposed adjacent the top end and a weakened tear strip extends between the second side and the bottom end. The sachet is substantially fluid-tight, and first and second elongated generally rectangular multilayered portions each further comprise an outer layer, an inner high-slip layer, a printable binding layer disposed between the inner and outer layers, and a metal vapor barrier layer disposed between the inner and outer layers.
B65D 75/30 - Objets ou matériaux enveloppés entre deux feuilles ou flans opposés à bords réunis, p. ex. par adhésifs à pression, pliage, thermosoudage ou soudage
A23G 1/04 - Appareils spécialement adaptés à la fabrication ou au traitement du cacao ou des produits à base de cacao
14.
SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING CHOCOLATE
Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a system includes a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a semi-solid content contained within the internal volume; a valve stem operationally connected to and disposed at least partially through the deformable container shell; and a valve disposed in the external environment and operationally connected to the valve stem. The semi-solid content may be a hydrophobic matrix with at least partially emulsified hydrophilic components suspended therein; the container shell may be substantially fluid-tight; the valve may be self-cleaning; the internal volume may be in fluidic communication with the external environment where the valve is open but not when the valve is closed.
A23G 1/20 - Appareils à mouler, couper ou distribuer le chocolat
B67D 3/00 - Appareils ou dispositifs pour commander le débit du liquide à distribuer par gravité à partir des récipients de stockage
B67D 7/02 - Appareils ou dispositifs pour transférer des liquides à partir de récipients ou de réservoirs de stockage en vrac vers des véhicules ou des récipients portables, p. ex. pour la vente au détail pour transférer des liquides autres que des carburants ou des lubrifiants
B67D 7/82 - Aménagements des dispositifs de réchauffage ou de refroidissement des liquides à transférer de réchauffage uniquement
brevets
