Patent classifications
A23G1/06
Systems and methods for winnowing food products
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.
Systems and methods for winnowing food products
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.
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.
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.
Pulverization Device
A pulverizing assembly for a mixer having a drive pin may include a primary rotation about a central axis following a circular path and a secondary rotation about a drive pin axis. The pulverizing assembly may include a mounting hub configured for operable coupling to the drive pin and an auxiliary coupling operably couple to the mounting hub to follow the circular path about the central axis and rotate relative to the mounting hub thereby being isolated from rotation about the drive pin axis. The pulverizing assembly may also include a framework extending from the auxiliary coupling and including a laterally extending axle, extending generally orthogonal to the central and drive pin axes. A grinding wheel may be operably arranged on the axle and configured to pulverize material against a surface as the axle moves and the grinding wheel rolls.
Pulverization Device
A pulverizing assembly for a mixer having a drive pin may include a primary rotation about a central axis following a circular path and a secondary rotation about a drive pin axis. The pulverizing assembly may include a mounting hub configured for operable coupling to the drive pin and an auxiliary coupling operably couple to the mounting hub to follow the circular path about the central axis and rotate relative to the mounting hub thereby being isolated from rotation about the drive pin axis. The pulverizing assembly may also include a framework extending from the auxiliary coupling and including a laterally extending axle, extending generally orthogonal to the central and drive pin axes. A grinding wheel may be operably arranged on the axle and configured to pulverize material against a surface as the axle moves and the grinding wheel rolls.
Roasting system
A system for roasting particulate material, such as coffee or cacao beans, grains, malt. The system includes a concentrated solar collector configured for heating a fluid; a heat storage device configured for storing heat of the heated fluid; a particulate material roasting device comprising a treatment compartment configured for receiving the particulate material, and at least one generation unit configured for generating at least one gas and/or steam flow with a controlled temperature, through said treatment compartment. The at least one generation unit is configured for exchanging heat between said at least one gas and/or steam flow and a second flow. A circulation system is configured for generating the second flow by using heat stored in the storage device, and is configured for using directly the heated fluid.
Roasting system
A system for roasting particulate material, such as coffee or cacao beans, grains, malt. The system includes a concentrated solar collector configured for heating a fluid; a heat storage device configured for storing heat of the heated fluid; a particulate material roasting device comprising a treatment compartment configured for receiving the particulate material, and at least one generation unit configured for generating at least one gas and/or steam flow with a controlled temperature, through said treatment compartment. The at least one generation unit is configured for exchanging heat between said at least one gas and/or steam flow and a second flow. A circulation system is configured for generating the second flow by using heat stored in the storage device, and is configured for using directly the heated fluid.
CHOCOLATE AND CHOCOLATE CONFECTIONERY
In the present application, alkalization of cocoa natural products may be carried out by using a stable alkaline water (pH levels of up to 10.5 or more) with the aim to produce alkalized chocolate products with pleasant organoleptic, less sugar content, less acidity, high antioxidants contents, and addition of novel soluble ingredients to chocolate. This can be achieved by using the stable alkaline water produced by a Natralysis Process in alkalizing cocoa nibspre, during and post grinding, alkalizing the cocoa liquor and alkalizing the natural cocoa powder. The present application discloses a method or apparatus (3, 9, 15) in which a cocoa natural product and/or one or more of its derivatives is alkalized by using stable alkaline water.
CHOCOLATE AND CHOCOLATE CONFECTIONERY
In the present application, alkalization of cocoa natural products may be carried out by using a stable alkaline water (pH levels of up to 10.5 or more) with the aim to produce alkalized chocolate products with pleasant organoleptic, less sugar content, less acidity, high antioxidants contents, and addition of novel soluble ingredients to chocolate. This can be achieved by using the stable alkaline water produced by a Natralysis Process in alkalizing cocoa nibspre, during and post grinding, alkalizing the cocoa liquor and alkalizing the natural cocoa powder. The present application discloses a method or apparatus (3, 9, 15) in which a cocoa natural product and/or one or more of its derivatives is alkalized by using stable alkaline water.