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公开(公告)号：US20240016173A1
公开(公告)日：2024-01-18
申请号：US18465941
申请日：2023-09-12
Applicant: Trade Secret Chocolates
Inventor： Matthew Rubin , Adam Ambrecht , Jessica Halstead
CPC classification number: A23G1/002 , A23G1/0026 , A23G1/06 , A23G1/003
Abstract: 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.
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公开(公告)号：US20220217989A1
公开(公告)日：2022-07-14
申请号：US17554338
申请日：2021-12-17
Applicant: Trade Secret Chocolates
Inventor： Matthew J. Rubin , Adam Ambrecht
IPC: A23G1/20 , A23G1/00 , B67D7/82 , B67D3/00 , B67D7/02 , B67D3/04 , B67D1/08 , B67D1/04 , B67D1/00
Abstract: 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.
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公开(公告)号：US20180303118A1
公开(公告)日：2018-10-25
申请号：US15923976
申请日：2018-03-16
Applicant: Trade Secret Chocolates
Inventor： Matthew J. Rubin
CPC classification number: A23G1/202 , A23G1/0013 , A23G1/0036 , A23G1/0046 , A23G1/0056 , B67D3/0012 , B67D3/0022 , B67D7/0216 , B67D7/82
Abstract: 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.
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公开(公告)号：US20180303116A1
公开(公告)日：2018-10-25
申请号：US15923971
申请日：2018-03-16
Applicant: Trade Secret Chocolates
Inventor： Matthew J. Rubin , Adam D. Ambrecht
CPC classification number: A23G1/202 , A23G1/0013 , A23G1/0036 , A23G1/0046 , A23G1/0056 , B67D3/0012 , B67D3/0022 , B67D7/0216 , B67D7/82
Abstract: 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.
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5.发明公开公开(公告)号：US20230271102A1
公开(公告)日：2023-08-31
申请号：US18005696
申请日：2021-07-27
Applicant: Matthew J. Rubin , Trade Secret Chocolates LLC
Inventor： Matthew J. Rubin
Abstract: 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.
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Patent Agency Ranking
公开(公告)号：US20180303119A1
公开(公告)日：2018-10-25
申请号：US15923980
申请日：2018-03-16
Applicant: Trade Secret Chocolates
Inventor： Matthew J. Rubin , Adam D. Ambrecht
CPC classification number: A23G1/202 , A23G1/0013 , A23G1/0036 , A23G1/0046 , A23G1/0056 , B67D3/0012 , B67D3/0022 , B67D7/0216 , B67D7/82
Abstract: 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.
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公开(公告)号：US20160100604A1
公开(公告)日：2016-04-14
申请号：US14879997
申请日：2015-10-09
Applicant: Trade Secret Chocolates
Inventor： Matthew Rubin
IPC: A23G1/00
CPC classification number: A23G1/20 , A23G1/0009 , A23G1/0036 , A23G1/0046 , A23G1/005 , A23G1/201 , B67D3/0012 , B67D3/0022 , B67D7/0216 , B67D7/82
Abstract: Systems and methods for preparing and dispensing food context 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.
Abstract translation: 用于制备和分配食物环境的系统和方法通常是熔融巧克力。 一方面，一种用于处理巧克力的方法包括将一定数量的巧克力放在压力可控的环境中; 将巧克力的量加热到约115华氏度的温度; 将压力可控环境的压力降低到约5乇; 并将压力可控环境的压力保持在约5Torr下一段预定的时间。 附加步骤可以包括以约8托/分钟的平均速率将压力可控环境的压力降低到约5托; 将巧克力的量加热至约115华氏度的温度可以以每分钟约2华氏度的速度进行; 和/或将巧克力的量加热至约115华氏度的温度可以以不超过1华氏度/分钟的速率进行。
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公开(公告)号：US20240017187A1
公开(公告)日：2024-01-18
申请号：US17918003
申请日：2021-07-27
Applicant: Trade Secret Chocolates
Inventor： Matthew Rubin
Abstract: 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.
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9.发明申请公开(公告)号：US20220211068A1
公开(公告)日：2022-07-07
申请号：US17571112
申请日：2022-01-07
Applicant: Trade Secret Chocolates
Inventor： Matthew J. Rubin , Adam Ambrecht , Jessica Claire Halstead
Abstract: 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.
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公开(公告)号：US11224233B2
公开(公告)日：2022-01-18
申请号：US15923974
申请日：2018-03-16
Applicant: Trade Secret Chocolates
Inventor： Matthew J. Rubin , Adam D. Ambrecht
IPC: A23G1/20 , A23G1/00 , B67D7/82 , B67D3/00 , B67D7/02 , B67D3/04 , B67D1/08 , B67D1/04 , B67D1/00
Abstract: 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.
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