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.
C07C 29/84 - SeparationPurificationStabilisationUse of additives by physical treatment by distillation by extractive distillation
C12F 3/06 - Recovery of by-products from beer or wine
C12G 3/08 - Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups
Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media.
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 and separating the internal volume from an external environment. The sachet further 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. When actuated, the first weakened tear strip produces a corner pour spout through which molten chocolate may be extracted from the sachet. When actuated, the second weakened tear strip produces a central aperture through which molten chocolate may be extracted from the sachet.
B65D 75/30 - Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
B32B 15/085 - Layered products essentially comprising metal comprising metal as the main or only constituent of a layer, next to another layer of a specific substance of synthetic resin comprising polyolefins
B32B 15/088 - Layered products essentially comprising metal comprising metal as the main or only constituent of a layer, next to another layer of a specific substance of synthetic resin comprising polyamides
B32B 15/09 - Layered products essentially comprising metal comprising metal as the main or only constituent of a layer, next to another layer of a specific substance of synthetic resin comprising polyesters
B32B 15/18 - Layered products essentially comprising metal comprising iron or steel
B32B 15/20 - Layered products essentially comprising metal comprising aluminium or copper
B65B 3/02 - Machines characterised by the incorporation of means for making the containers or receptacles
B65B 3/04 - Methods of, or means for, filling the material into the containers or receptacles
B65B 25/00 - Packaging other articles presenting special problems
B65D 75/26 - Articles or materials wholly enclosed in laminated sheets or wrapper blanks
B65D 75/58 - Opening or contents-removing devices added or incorporated during package manufacture
B65D 85/60 - Containers, packaging elements or packages, specially adapted for particular articles or materials for sweets or like confectionery products
13.
SYSTEMS AND METHODS FOR DISTRIBUTING AND DISPENSING CHOCOLATE
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.
A23G 1/20 - Apparatus for moulding, cutting, or dispensing chocolate
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
B67D 3/00 - Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
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.
C07C 29/84 - SeparationPurificationStabilisationUse of additives by physical treatment by distillation by extractive distillation
C12F 3/06 - Recovery of by-products from beer or wine
C12G 3/08 - Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups
Content containers and vessels, one aspect including a chocolate dispensing vessel, having a generally fluid-tight enclosure, chocolate substantially filling the fluid-tight enclosure, a fluidic conduit extending through the fluid-tight enclosure, and a fluidic valve operationally connected to the fluidic conduit and positioned outside of the fluid-tight enclosure. The chocolate is solid state at room temperature and the chocolate softens to a liquid state in the temperature range from 26 to 36 degrees Celsius.
B67D 3/00 - Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
B67D 3/04 - Liquid-dispensing taps or cocks adapted to seal and open tapping-holes of casks, e.g. for beer
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
38.
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.
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 in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; 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 predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
A23G 1/20 - Apparatus for moulding, cutting, or dispensing chocolate
B67D 3/00 - Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media.
Apparatus and systems for melting and liquefying chocolate. In one aspect, a system includes a generally fluid-tight exterior housing defining a first volume; a bulkhead positioned within the housing and dividing the first volume into separate second and third volumes; at least one vertical support member operationally connected to the exterior housing; a base support member operationally connected to the vertical support member; a dispenser guiding member disposed within the first volume and operationally connected to the exterior housing; and a heating element in thermal communication with the first volume, wherein energization heats the first volume to 37 to 46 degrees Celsius. Other aspects include where the liquid chocolate contains less than 3% water; where the liquid chocolate is solid at room temperature; a multiple pivot hinge; and a noninterfering interdigitating hinge.
B67D 3/00 - Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
B67D 3/04 - Liquid-dispensing taps or cocks adapted to seal and open tapping-holes of casks, e.g. for beer
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
A23G 7/00 - Other apparatus specially adapted for the chocolate or confectionery industry
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
46.
Systems and methods for distributing and dispensing chocolate
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.
B67D 3/00 - Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
B67D 3/04 - Liquid-dispensing taps or cocks adapted to seal and open tapping-holes of casks, e.g. for beer
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
47.
Systems and methods for distributing and dispensing chocolate
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.
B67D 3/00 - Apparatus or devices for controlling flow of liquids under gravity from storage containers for dispensing purposes
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
B67D 1/04 - Apparatus utilising compressed air or other gas acting directly or indirectly on beverages in storage containers
A23G 1/10 - Mixing apparatusRoller mills for preparing chocolate
B67D 1/08 - Apparatus or devices for dispensing beverages on draught Details
B67D 1/00 - Apparatus or devices for dispensing beverages on draught
B67D 3/04 - Liquid-dispensing taps or cocks adapted to seal and open tapping-holes of casks, e.g. for beer
