The invention relates to a cartridge comprising a wall region, to one end of which a connection region is connected, which is closed particularly with a membrane, and on the opposite end of which optionally a bottom region is provided, the wall region and optionally the bottom region containing a cavity which receives a beverage and/or food substrate.

The invention relates to a cartridge system (1) for producing a beverage in a beverage preparation machine, comprising a cartridge (2) that has a reservoir (6) filled with a beverage substance (7), and a cartridge receptacle (10) that can be reversibly connected to the cartridge, said cartridge receptacle (10) comprising a mixing chamber (8) and a cartridge discharge device (34) which causes at least partial transfer of the beverage substance (7) from the reservoir (6) into the mixing chamber (8), the cartridge receptacle (10) comprising a fluid supply (12) which opens into the mixing chamber (8). The invention also relates to the cartridge receptacle (10) of the cartridge system (1), the beverage preparation machine, and the corresponding method for producing a beverage (70).

The invention relates to a cartridge housing comprising a diluting means, especially a water supply, a mixing chamber in which the diluting means and a beverage and/or food substrate are mixed, and an outlet. The cartridge housing is fitted with a hollow rod such that the sealing film of the cartridge is pierced as soon as the cartridge is inserted into the cartridge housing, thereby creating the flow connection between the cartridge and a mixing chamber.

The invention relates to a cartridge system (1) for producing a drink in a drink preparation machine, comprising a cartridge (2) that has a reservoir (6) filed with a drink substance (7), and a cartridge receiver (10) that can be reversibly connected to the cartridge, said cartridge receiver (10) comprising a mixing chamber (8) and a cartridge discharge device (34) which causes at least partial transfer of the drink substance (7) from the reservoir (6) into the mixing chamber (8), and said cartridge receiver (10) comprising a fluid supply (12) which opens into the mixing chamber (8). The invention also relates to the cartridge receiver (10) of the cartridge system (1), the drink preparation machine, and the corresponding method for producing a drink (70).

Disclosed is a system for producing a beverage, in particular a cold beverage, comprising a cartridge that has a reservoir filled with a beverage substance, a beverage preparation unit with a cartridge receptacle into which the cartridge can be reversibly inserted, and a cartridge discharge device which causes at least partial transfer of the beverage substance from the reservoir into a mixing chamber; furthermore, the beverage preparation unit comprises a fluid supply which opens into the mixing chamber, or the system includes a movable plunger which is placed inside the reservoir and can be transferred from a starting position into a final position by means of the cartridge discharge device.

Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate defining a chocolate surface in a vacuum chamber, heating the quantity of chocolate to a temperature sufficient to substantially liquefy the quantity of chocolate, decreasing the pressure of the vacuum chamber to a predetermined pressure, wherein the chocolate surface is subjected to a partial vacuum and wherein substantially all trapped gases are outgassed from the quantity of chocolate, holding the pressure of the vacuum chamber at the predetermined pressure for a predetermined period of time, and increasing the pressure of the vacuum chamber to room pressure. The chocolate comprises cacao, cacao butter, and sugar. During treatment, the temperature of the chocolate is maintained sufficiently high to maintain the chocolate as a liquid.

A device for protecting a liquid from oxidation inside a container includes a first element supplying the liquid inside the container, a second element supplying the liquid outside the container and a control unit. A pneumatic control system is configured to produce an overpressure inside the container and on the liquid when the liquid is supplied outside the container, such that, following a decrease in the volume of the liquid inside the container, the pneumatic control system increases its volume by an amount equal to the change in the volume of the liquid. The pneumatic control system includes a variable capacity tank and a pipe supplying and discharging a fluid for filling the tank. A system supplying and discharging the filling fluid is connected to the pipe and the supplying and discharging pipe communicates with the variable capacity tank through a connection placed inside the container at its lower end.

Content containers and vessels, one aspect including a deformable fluid-tight container shell defining an internal volume and separating the internal volume from an external environment; a room-temperature semi-solid content contained within the internal volume; and a valve operationally connected to and disposed at least partially without the deformable container shell; where the semi-solid content is a hydrophobic matrix with at least partially emulsified hydrophilic components; where the container shell is substantially fluid-tight; where the valve has open state(s) and a closed state; where the valve may be actuated between the open state(s) and the closed state; where the valve is self-cleaning; where during the open state(s), the internal volume is in fluidic communication with the external environment; where during the closed state, the internal volume content cannot fluidically communicate with the external environment; and where the content remains moisture-stable while the valve is in the closed state.

Systems for dispensing chocolate, in one aspect including a generally fluid-tight 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.

Methods for treating and preparing chocolate. In one aspect, a method includes heating a quantity of chocolate to a temperature of about 46 degrees Celsius; decreasing the pressure of in a pressure-controllable environment to about 25 Torr; holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a second predetermined period of time. Other aspects include ceasing heating the quantity of chocolate; decreasing pressure occurs at an average rate of about 150 Torr per minute; decreasing pressure occurs at an average rate of about 4 Torr per minute; and others.