Puffed food composition contains a pulse/millet and satisfies (1)-(7): (1) containing dietary fibers at 3 mass % or more (dry mass); (2) containing starch at 5 mass % or more (dry mass); (3) containing protein at 4 mass % or more (dry mass); (4) containing a soluble carbohydrate being contained in edible plants of pulses, millet, potatoes, seeds, vegetables and fruit at 2 mass % or more (dry mass); (5) containing edible parts of a pulse/millet and a dietary fiber localized portion of an edible plant at 10 mass % or more (dry mass) to the composition; (6) a number-based average diameter of composition particles in a dispersion liquid in an ultrasonicated state is 30 m or less; and (7) a maximum particle diameter of composition particles in a non-ultrasonicated state is 300 m or more.

Puffed food composition contains a pulse/millet and satisfies (1)-(7): (1) containing dietary fibers at 3 mass % or more (dry mass); (2) containing starch at 5 mass % or more (dry mass); (3) containing protein at 4 mass % or more (dry mass); (4) containing a soluble carbohydrate being contained in edible plants of pulses, millet, potatoes, seeds, vegetables and fruit at 2 mass % or more (dry mass); (5) containing edible parts of a pulse/millet and a dietary fiber localized portion of an edible plant at 10 mass % or more (dry mass) to the composition; (6) a number-based average diameter of composition particles in a dispersion liquid in an ultrasonicated state is 30 m or less; and (7) a maximum particle diameter of composition particles in a non-ultrasonicated state is 300 m or more.

A food baking apparatus includes a compressible die and a mechanical stop for controlling a die spacing of the compressible die. The mechanical stop includes a supporting system and a mounting element mounted onto the supporting system. The mounting element includes at least one protrusion having a particular amount of protrusion from the mounting element, which amount of protrusion may be adjustable for any single protrusion. By translation or rotation of the supporting system and/or the mounting element during operation of the apparatus, a protrusion is selected. The protrusions mechanically stop further compression of the dies during an operation of the food baking apparatus. Thus, the selection determines the die spacing applicable for the baking process, based on the amount of protrusion of the selected protrusion.

A food baking apparatus includes a compressible die and a mechanical stop for controlling a die spacing of the compressible die. The mechanical stop includes a supporting system and a mounting element mounted onto the supporting system. The mounting element includes at least one protrusion having a particular amount of protrusion from the mounting element, which amount of protrusion may be adjustable for any single protrusion. By translation or rotation of the supporting system and/or the mounting element during operation of the apparatus, a protrusion is selected. The protrusions mechanically stop further compression of the dies during an operation of the food baking apparatus. Thus, the selection determines the die spacing applicable for the baking process, based on the amount of protrusion of the selected protrusion.

Aspects of the disclosure relate, inter alia, to purer extracts of a bioactive compound from minimal processing. In general, when developing ingredients that comprise small molecule bioactive compounds, the processing traditionally may require combined consecutive multiple process unit operations that in turn might require high shear and high pressure. Aspects of the disclosure relate to processing food ingredients with minimal distress imposed on the bioactive compounds.

Aspects of the disclosure relate, inter alia, to purer extracts of a bioactive compound from minimal processing. In general, when developing ingredients that comprise small molecule bioactive compounds, the processing traditionally may require combined consecutive multiple process unit operations that in turn might require high shear and high pressure. Aspects of the disclosure relate to processing food ingredients with minimal distress imposed on the bioactive compounds.

Embodiments herein relate to high protein, ready-to-eat food flakes. In an embodiment, a method of making high protein flakes is included. The method can include forming an ingredient mixture including wheat gluten, wheat protein isolate, pea protein concentrate, wherein the wheat protein isolate and the pea protein concentrate are in a ratio of 2:1 to 1:2 by weight, and at least one of lactic acid, citric acid, and malic acid. The method can further include extruding the ingredient mixture to produce extruded pellets, flaking the extruded pellets to produce wet flakes, and puffing and toasting the wet flakes to produce finished flakes, wherein the finished flakes have a protein content of at least 50 wt. %. Other embodiments are also included herein.

Embodiments herein relate to high protein, ready-to-eat food flakes. In an embodiment, a method of making high protein flakes is included. The method can include forming an ingredient mixture including wheat gluten, wheat protein isolate, pea protein concentrate, wherein the wheat protein isolate and the pea protein concentrate are in a ratio of 2:1 to 1:2 by weight, and at least one of lactic acid, citric acid, and malic acid. The method can further include extruding the ingredient mixture to produce extruded pellets, flaking the extruded pellets to produce wet flakes, and puffing and toasting the wet flakes to produce finished flakes, wherein the finished flakes have a protein content of at least 50 wt. %. Other embodiments are also included herein.

The present disclosure provides an automatic production line for manufacturing and processing plant protein meat, and belongs to the field of application of food equipment. The automatic production line for manufacturing and processing the plant protein meat comprises: an extrusion-expansion machine, plant protein meat raw material blocks, a bearing plate, a first manipulator, a storage rack, a first conveying device, a second manipulator, a second conveying device, a main console, a third conveying device, a shredding device, a seasoning adding and mixing device, a third manipulator, a recycling rack, a storage cabinet and a secondary console. The shredding device of the present disclosure shreds the plant protein meat raw material blocks by cooperative up-down staggered motion of double rows of clips, the plant protein meat raw material blocks in any shape can be shredded, and breakage of the raw material shreds in the shredding process can be avoided effectively; and by the seasoning adding and mixing device of the present disclosure, the shredded plant protein meat raw material blocks are added with seasonings and mixed with the seasonings. The present disclosure is simple in structure, facilitates manufacturing of the plant protein meat, and can efficiently produce and process the plant protein meat.

The present disclosure provides an automatic production line for manufacturing and processing plant protein meat, and belongs to the field of application of food equipment. The automatic production line for manufacturing and processing the plant protein meat comprises: an extrusion-expansion machine, plant protein meat raw material blocks, a bearing plate, a first manipulator, a storage rack, a first conveying device, a second manipulator, a second conveying device, a main console, a third conveying device, a shredding device, a seasoning adding and mixing device, a third manipulator, a recycling rack, a storage cabinet and a secondary console. The shredding device of the present disclosure shreds the plant protein meat raw material blocks by cooperative up-down staggered motion of double rows of clips, the plant protein meat raw material blocks in any shape can be shredded, and breakage of the raw material shreds in the shredding process can be avoided effectively; and by the seasoning adding and mixing device of the present disclosure, the shredded plant protein meat raw material blocks are added with seasonings and mixed with the seasonings. The present disclosure is simple in structure, facilitates manufacturing of the plant protein meat, and can efficiently produce and process the plant protein meat.