The present disclosure relates to a rework process wherein raw material for making plant-based food products is reprocessed at the early stages of food production, thereby minimizing waste and improving food production. The rework process comprises reprocessing output material from an extruder, comprising cutting and kneading the output and pumping it back into the extruder via a pressure generated by sausage filler for another round of processing via a high moisture extrusion process.

Systems and methods are disclosed herein for a multichannel cooling die. Some embodiments present a multichannel cooling die system comprising a cooling die with an inlet for entry of an extrudate into the cooling die and an outlet for exit of the extrudate from the cooling die, a cooling core that spans the length of the cooling die between the inlet and the outlet; a flow channel that facilitates the movement of an extrudate mixture from the inlet to the outlet, an outer jacket that spans the length of the cooling die, connected between the inlet and outlet, and circumferentially surrounding the flow channel forming an outer layer of the cooling die, and one or more dividers placed in the flow channel, extending through the flow channel for a first designated length and separating the flow channel into two or more separate flow channels.

Systems and methods are disclosed herein for a multichannel cooling die. Some embodiments present a multichannel cooling die system comprising a cooling die with an inlet for entry of an extrudate into the cooling die and an outlet for exit of the extrudate from the cooling die, a cooling core that spans the length of the cooling die between the inlet and the outlet; a flow channel that facilitates the movement of an extrudate mixture from the inlet to the outlet, an outer jacket that spans the length of the cooling die, connected between the inlet and outlet, and circumferentially surrounding the flow channel forming an outer layer of the cooling die, and one or more dividers placed in the flow channel, extending through the flow channel for a first designated length and separating the flow channel into two or more separate flow channels.

A system for high moisture extrusion (HME) food processing using an adjustable height cooling die including an automatic dynamic HME feedback loop is described herein. In various embodiments, the system comprises: a high moisture extrusion (HME) system including adjustable input HME parameters to adjust resulting HME parameters thereby controlling quality of HME products, the high moisture extrusion (HME) system comprising: a feeding system; a barrel, the barrel comprising at least one screw; and the adjustable height cooling die for shaping of a food product comprising output product conditions. Further comprising: an electronic sensor system electronically connected to the feeding system, to the barrel, and to the adjustable height cooling die for the automatic dynamic HME feedback loop that automatically and dynamically controls the adjustable input HME parameters to adjust the resulting HME parameters and the output product conditions, thereby controlling a texture and a thickness of the food product.

A system for high moisture extrusion (HME) food processing using an adjustable height cooling die including an automatic dynamic HME feedback loop is described herein. In various embodiments, the system comprises: a high moisture extrusion (HME) system including adjustable input HME parameters to adjust resulting HME parameters thereby controlling quality of HME products, the high moisture extrusion (HME) system comprising: a feeding system; a barrel, the barrel comprising at least one screw; and the adjustable height cooling die for shaping of a food product comprising output product conditions. Further comprising: an electronic sensor system electronically connected to the feeding system, to the barrel, and to the adjustable height cooling die for the automatic dynamic HME feedback loop that automatically and dynamically controls the adjustable input HME parameters to adjust the resulting HME parameters and the output product conditions, thereby controlling a texture and a thickness of the food product.

The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), cereal bars, crunchy rice candy or nut bars, etc., a preparation process and use thereof, and a food containing the syrup binder system.

A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.

A machine for forming rissoles (2) has a hopper (3) for a food (4); a dispensing element (5) of at least a portion (6) of said food (4) taken from the hopper (3); a forming element (10) of each portion (6) having a shaped element (11) and a facing contrast element (12). The shaped element (11) includes a motor roller (13) provided with a pair of circumferential grooves (14) and the contrast element (12) includes a fixed guide (15) provided with two grooves (16) facing the recesses (14). Each recess (14) and each groove (16) form a channel (21) and internally have respectively a series of reliefs or notches (22) and a series of protrusions or cavities (23). The reliefs or notches (22) and the protrusions or cavities (23) interact with each portion (6) to help rototranslational movement thereof within the channel (21) to form a spherical shaped rissole (2).

A machine for forming rissoles (2) has a hopper (3) for a food (4); a dispensing element (5) of at least a portion (6) of said food (4) taken from the hopper (3); a forming element (10) of each portion (6) having a shaped element (11) and a facing contrast element (12). The shaped element (11) includes a motor roller (13) provided with a pair of circumferential grooves (14) and the contrast element (12) includes a fixed guide (15) provided with two grooves (16) facing the recesses (14). Each recess (14) and each groove (16) form a channel (21) and internally have respectively a series of reliefs or notches (22) and a series of protrusions or cavities (23). The reliefs or notches (22) and the protrusions or cavities (23) interact with each portion (6) to help rototranslational movement thereof within the channel (21) to form a spherical shaped rissole (2).