Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

Legume plant-based proteins, especially pea protein, are used as a primary source for twin-screw extrusion to manufacture an intermediate moisture, texturized protein piece that can be further processed by controlled hydration and coated with a batter, breading, or coating to produce a comestible product. Protein is the predominate ingredient (70-95%) in the extruded piece. In the preferred embodiment, the protein is pea powder and flavor is provided by addition of yeast extract to impart beef, chicken, or pork flavor. Additional components in the form of hydrophilic polymers and alkalai are also added prior to extrusion to insure desired texture and handling properties. The hydrophilic polymers impart functional properties such as water-binding, thereby aiding in foaming, emulsifying, texturizing, and gelation, important to manufacturing an intermediate moisture texturized plant-protein product by extrusion.

A zero contact double screw and ergonomic double screw housing combination for foodstuff mixers and portioning devices. The system includes a multi-prong support segment at the discharge end of the double screw and double screw housing which connects and secures the double screw to the double screw housing to support and space the double screw apart from the surrounding double screw housing in a configuration which eliminates contact between the outer surface of the double screw and the inner surface of the double screw housing. The housing has an exterior portion with scooped out portions providing for substantially reduced thickness, volume, and mass, while remaining configured to provide durability and longevity of use similar to that of a screw housing that is substantially fully cylindrical throughout its diameter.

This invention is related to fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes, which consist of 2 parts: the first part are boiled water, egg white powder and/or soy protein, and/or whey protein, and/or pea protein, and/or brown rice protein, and sodium alginate; and the second part are boiled water and calcium chloride concentration as solid gel agent. Fat-free, starch-free protein food in noodles form has 0.5-5 mm diameter, spherical and rice-similar shapes have 2-5 millimetres diameter. Protein foods can be substituted for noodles or glass noodles, or beverages and desserts. This product is a nutritious health food, a good choice for patients and those who want to supplement protein to be able to eat in a variety way and more appetizing.

This invention is related to fat-free, starch-free protein food that can be processed into noodles, spherical and rice-similar shapes, which consist of 2 parts: the first part are boiled water, egg white powder and/or soy protein, and/or whey protein, and/or pea protein, and/or brown rice protein, and sodium alginate; and the second part are boiled water and calcium chloride concentration as solid gel agent. Fat-free, starch-free protein food in noodles form has 0.5-5 mm diameter, spherical and rice-similar shapes have 2-5 millimetres diameter. Protein foods can be substituted for noodles or glass noodles, or beverages and desserts. This product is a nutritious health food, a good choice for patients and those who want to supplement protein to be able to eat in a variety way and more appetizing.

A method for preparing a fermented food by using a Rhizopus microsporus strain is provided. The method includes the following steps: providing an isolated and purified Rhizopus microsporus strain, and its deposit number is DSM 34400; and inoculating the isolated and purified Rhizopus microsporus strain to a substrate for fermentation to form a fermented food. The substrate includes a legume, a processing residue of a legume, or a combination thereof.

A method for preparing a fermented food by using a Rhizopus microsporus strain is provided. The method includes the following steps: providing an isolated and purified Rhizopus microsporus strain, and its deposit number is DSM 34400; and inoculating the isolated and purified Rhizopus microsporus strain to a substrate for fermentation to form a fermented food. The substrate includes a legume, a processing residue of a legume, or a combination thereof.

A support apparatus for use in conjunction with an ALM system having a printing head being movable with respect to the support apparatus. The support apparatus a dynamic surface configured to support a printed 3D item thereon during fabrication thereof by the printing head, the dynamic surface being manipulable between a first position, at which the dynamic surface has a first concavity with respect to the printing head, and a second position, at which the dynamic surface has a second concavity with respect to the printing head, the second concavity being greater than the first concavity; and a manipulating mechanism operable to induce manipulation the dynamic surface at least from the first position to the second position.

An extrusion system, for example for extruding a food product, that includes: an extruder, which propels extrudate through an outlet of the extruder; and a valve. The valve includes: an inlet, which receives extrudate from the extruder outlet; a main conduit, which extends from the inlet to a main outlet; a dumping conduit, which extends from a junction with the main conduit to a dumping outlet; and a flow control member, which is operable to move between: a plurality of flow controlling positions, in which extrudate is directed to the main outlet, with the flow control member providing, for each flow controlling position, a respective amount of impedance to flow along the main conduit; and a flow diverting position, in which extrudate is directed along the dumping conduit to the dumping outlet.

An extrusion system, for example for extruding a food product, that includes: an extruder, which propels extrudate through an outlet of the extruder; and a valve. The valve includes: an inlet, which receives extrudate from the extruder outlet; a main conduit, which extends from the inlet to a main outlet; a dumping conduit, which extends from a junction with the main conduit to a dumping outlet; and a flow control member, which is operable to move between: a plurality of flow controlling positions, in which extrudate is directed to the main outlet, with the flow control member providing, for each flow controlling position, a respective amount of impedance to flow along the main conduit; and a flow diverting position, in which extrudate is directed along the dumping conduit to the dumping outlet.