The present invention relates to a plant protein product with colouring ingredients and to a production method. In the method, a protein formula is provided which comprises plant proteins from oil seeds or from legumes and oil seeds, and secondary plant compounds from the oil seeds. In this method, the secondary plant compounds from the oil seeds contain polyphenols which alter their colour on oxidation. The polyphenols fraction selected for the protein formula. is between 10 ppm and 0.2%. The protein formula is then extruded at a temperature of more than 100° C. in the presence of atmospheric oxygen. The addition of proteins and of the aforesaid secondary plant compounds from the oil seeds allows different hues to be established in the vegetable extrudate that lend the impression of meat in any of a variety of prepared forms, without any need to add further colorants to the extrudate.

The present invention relates to a plant protein product with colouring ingredients and to a production method. In the method, a protein formula is provided which comprises plant proteins from oil seeds or from legumes and oil seeds, and secondary plant compounds from the oil seeds. In this method, the secondary plant compounds from the oil seeds contain polyphenols which alter their colour on oxidation. The polyphenols fraction selected for the protein formula. is between 10 ppm and 0.2%. The protein formula is then extruded at a temperature of more than 100° C. in the presence of atmospheric oxygen. The addition of proteins and of the aforesaid secondary plant compounds from the oil seeds allows different hues to be established in the vegetable extrudate that lend the impression of meat in any of a variety of prepared forms, without any need to add further colorants to the extrudate.

The invention relates to a method of preparing a mass strand comprising the steps of mixing a plant-based protein source, optionally glycerol and optionally additives, e.g. natural colorants, to produce a protein mixture, feeding the protein mixture into the inlet end of an extruder, feeding water into the extruder, optionally adding plant-based fat, wherein the protein mixture in a section of the extruder is heated to a temperature of 110 to 150° C. and is subjected to a pressure that e.g. prevents the formation of steam bubbles, shaping the protein mass exiting from the extruder by means of a cooling nozzle and depositing a mass strand on a carrier, wherein the cooling nozzle cools the mass strand to a temperature of at maximum 95° C., immediately subsequent rolling of the mass strand deposited on the carrier, drying, optionally cutting the mass strand, packaging, preferably in an inert gas atmosphere and/or in a gas-tight package containing an inert gas atmosphere.

The invention relates to a method of preparing a mass strand comprising the steps of mixing a plant-based protein source, optionally glycerol and optionally additives, e.g. natural colorants, to produce a protein mixture, feeding the protein mixture into the inlet end of an extruder, feeding water into the extruder, optionally adding plant-based fat, wherein the protein mixture in a section of the extruder is heated to a temperature of 110 to 150° C. and is subjected to a pressure that e.g. prevents the formation of steam bubbles, shaping the protein mass exiting from the extruder by means of a cooling nozzle and depositing a mass strand on a carrier, wherein the cooling nozzle cools the mass strand to a temperature of at maximum 95° C., immediately subsequent rolling of the mass strand deposited on the carrier, drying, optionally cutting the mass strand, packaging, preferably in an inert gas atmosphere and/or in a gas-tight package containing an inert gas atmosphere.

The present invention discloses a 3D food printer, which comprises a large hopper in a print head with a cooling system, so as to store and supply a large amount of a food material and print reliably at a high ambient temperature, and an automatic conveying system for printed products, so as to automatically output the food product after printing it, and then proceed with the next one. These features make the printer more effective, easier to operate, and in line with the requirements of food hygiene. The technical solution includes: the 3D food printer comprising a print head for extruding a food material; a cooling system for keeping the food material at a low temperature at which the food material does not melt or agglomerate; a conveying system for automatically outputting a printed food product; a frame for supporting the entire 3D food printer; a drive system for driving the 3D food printer to move in the X-, Y- and Z-directions; and a control system for controlling the operation of the entire 3D food printer.

High Specific Mechanical Energy extruder screw assemblies (14, 88, 98) and complete extruders (10, 86, 96) are provided, which include wide-flight intermediate screw sections (104) having axial flight widths greater than the flight widths of the inlet and outlet screw sections (102, 106) on opposite sides of the intermediate sections (104). The intermediate sections (104) provide increased friction and shear serving to enhance the SMEs imparted to comestible food materials during processing thereof.

High Specific Mechanical Energy extruder screw assemblies (14, 88, 98) and complete extruders (10, 86, 96) are provided, which include wide-flight intermediate screw sections (104) having axial flight widths greater than the flight widths of the inlet and outlet screw sections (102, 106) on opposite sides of the intermediate sections (104). The intermediate sections (104) provide increased friction and shear serving to enhance the SMEs imparted to comestible food materials during processing thereof.

A combined food cutting and rounding machine comprises a supply opening through which edible material passes, a stator located adjacent the supply opening and a rotor configured to rotate relative to the stator. The stator includes a stator forming channel. The rotor includes a plurality of rotor forming channels and a plurality of blades, at least one of the plurality of blades being located adjacent to each of the plurality of rotor forming channels. The stator forming channel and each of the plurality of rotor forming channels are arcuate in length. The supply opening, stator and rotor are configured such that, during operation as the rotor rotates relative to the stator, edible material exiting the supply opening is cut by one of the plurality of blades and formed into a ball by simultaneous contact with the stator forming channel and one of the plurality of rotor forming channels.

A combined food cutting and rounding machine comprises a supply opening through which edible material passes, a stator located adjacent the supply opening and a rotor configured to rotate relative to the stator. The stator includes a stator forming channel. The rotor includes a plurality of rotor forming channels and a plurality of blades, at least one of the plurality of blades being located adjacent to each of the plurality of rotor forming channels. The stator forming channel and each of the plurality of rotor forming channels are arcuate in length. The supply opening, stator and rotor are configured such that, during operation as the rotor rotates relative to the stator, edible material exiting the supply opening is cut by one of the plurality of blades and formed into a ball by simultaneous contact with the stator forming channel and one of the plurality of rotor forming channels.

A continuous process for preparing a liquid nutritional product using an extruder is provided. A powder nutritional component is fed into an inlet of an extruder, and a liquid component is fed into an inlet of the extruder. The powder nutritional component and the liquid component are mixed within the extruder to form an intermediate nutritional blend. The intermediate nutritional blend is hydrated to form a liquid nutritional product.