To provide a food product molding device and a food product manufacturing method capable of molding foodstuffs into a food product having stacked plural layers with a simple structure. A mold unit in which a first mold plate and a second mold plate are stacked slidingly moves by a drive unit. Through holes respectively provided in the first mold plate and the second mold plate are linked to form molding hole portions. The molding hole portions move to a first filling position in which upper ends of the molding hole portions are connected to first filling openings, a second filling position in which upper ends of the molding hole portions are connected to second filling openings, and a discharge position in which upper ends of the molding hole portions are connected to pusher ports by the slide movement of the mold unit.

A raw material quantity is supplied by a supply unit along a trajectory through a supply opening into the production machine. The trajectory of the raw material quantity is changeable. A supply unit for supplying a raw material quantity into a production machine comprises a supply channel portion having an exit opening and a feed hopper. The supply unit has at least one actuating unit, by which an actuating movement of the supply channel portion and/or of the feed hopper can be generated, so that the supply channel portion can be displaced relative to the feed hopper. A raw material mixture is supplied to the extrusion machine by the moved supply unit. In this way it is possible to supply the raw material mixture into the extrusion machine in a particularly uniform manner so that the raw material mixture can be processed by means of the extrusion machine.

A raw material quantity is supplied by a supply unit along a trajectory through a supply opening into the production machine. The trajectory of the raw material quantity is changeable. A supply unit for supplying a raw material quantity into a production machine comprises a supply channel portion having an exit opening and a feed hopper. The supply unit has at least one actuating unit, by which an actuating movement of the supply channel portion and/or of the feed hopper can be generated, so that the supply channel portion can be displaced relative to the feed hopper. A raw material mixture is supplied to the extrusion machine by the moved supply unit. In this way it is possible to supply the raw material mixture into the extrusion machine in a particularly uniform manner so that the raw material mixture can be processed by means of the extrusion machine.

An apparatus and method for producing flake-like cereal without the use of a flaking mill.

An apparatus and method for producing flake-like cereal without the use of a flaking mill.

In some embodiments the present technology is directed to a system for dosing and mixing ingredients in a High Moisture Extrusion process, the system comprising: an extruder to mix ingredients to turn them into a protein extrudate, a cooling die to cool the protein extrudate and to cool an enhanced extrudate with ingredients added after the extruder, an interim plate connecting the extruder and the cooling die, to add and mix further ingredients, and facilitate movement of the protein extrudate and the enhanced extrudate into the cooling die, the interim plate further comprising one or more interim plate inlets to allow the entry of the protein extrudate from the extruder into the interim plate, and one or more dosing inlets for adding new ingredients to the protein extrudate that exits the extruder and enters the interim plate.

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.

An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.

An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provided with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.