A food forming and shaping device. The food forming and shaping device may comprise: a mixer, forming and shaping portion, and cutter. The mixer may comprise: at binder container, a cereal base container, and a hopper. The binder container may store and dispense a binder to the hopper. The cereal base container may store and dispense a cereal base to the hopper. The hopper may mix the cereal base and the binder to create the food mixture. The hopper may pour the food mixture onto a mixing surface of the frame. The forming and shaping portion may comprise: a frame; rollers, motors, pistons, and top mixing surface. The rollers may be rotatably connected to the frame and may be adjacent to one another. The motors may actuate the rollers, such that the motors may actuate the feed roll heads in the same direction. When the food mixture is placed onto the top mixing surface, the shoulder plate may move the food mixture to the rollers. The rollers may roll and press the food mixture to create a formed and shaped food mixture. The pistons may be connected to the frame and may shift one or more rollers to create various densities for the food mixture. The conveyor belt may move the formed and shaped food mixture to the cutter of the food forming and shaping device. The cutter may comprise one or more cutting instruments for slicing the formed and shaped food mixture to create one or more food bar portions.

A food forming and shaping device. The food forming and shaping device may comprise: a mixer, forming and shaping portion, and cutter. The mixer may comprise: at binder container, a cereal base container, and a hopper. The binder container may store and dispense a binder to the hopper. The cereal base container may store and dispense a cereal base to the hopper. The hopper may mix the cereal base and the binder to create the food mixture. The hopper may pour the food mixture onto a mixing surface of the frame. The forming and shaping portion may comprise: a frame; rollers, motors, pistons, and top mixing surface. The rollers may be rotatably connected to the frame and may be adjacent to one another. The motors may actuate the rollers, such that the motors may actuate the feed roll heads in the same direction. When the food mixture is placed onto the top mixing surface, the shoulder plate may move the food mixture to the rollers. The rollers may roll and press the food mixture to create a formed and shaped food mixture. The pistons may be connected to the frame and may shift one or more rollers to create various densities for the food mixture. The conveyor belt may move the formed and shaped food mixture to the cutter of the food forming and shaping device. The cutter may comprise one or more cutting instruments for slicing the formed and shaped food mixture to create one or more food bar portions.

The present invention relates to a frozen cooked rice including a molded cooked rice and a moisture transfer preventing layer formed on at least a part of the surface of the molded cooked rice, in which after the frozen cooked rice is defrosted under conditions of normal temperature and normal pressure for 1 day, the difference between the moisture content of the surface of the frozen cooked rice and the moisture content of a deep part of the frozen cooked rice is 5 wt% or more based on the total weight of the frozen cooked rice, and a method for preparing a frozen cooked rice, the method including forming a moisture transfer preventing layer on at least a part of the surface of a molded cooked rice, hardening the at least a part of the surface of the molded cooked rice on which the moisture transfer preventing layer is formed, and freezing the hardened molded cooked rice.

The present invention relates to a frozen cooked rice including a molded cooked rice and a moisture transfer preventing layer formed on at least a part of the surface of the molded cooked rice, in which after the frozen cooked rice is defrosted under conditions of normal temperature and normal pressure for 1 day, the difference between the moisture content of the surface of the frozen cooked rice and the moisture content of a deep part of the frozen cooked rice is 5 wt% or more based on the total weight of the frozen cooked rice, and a method for preparing a frozen cooked rice, the method including forming a moisture transfer preventing layer on at least a part of the surface of a molded cooked rice, hardening the at least a part of the surface of the molded cooked rice on which the moisture transfer preventing layer is formed, and freezing the hardened molded cooked rice.

Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.

Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1.1.

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1.1.

The present invention relates to a dried seaweed snack and a method for preparing the same.

The present invention relates to a dried seaweed snack and a method for preparing the same.