Provided is a scorched rice snack including: a scorched rice base composed of brown rice; and a mixture including sugar cooled after mixing and heating 5 to 10 g weight of sodium bicarbonate and 0.25 to 0.5 g weight of corn starch, based on 100 g weight of liquefied sugar with respect to the liquefied sugar containing glucose and fructose, wherein the cooled mixture is cut into chips in a planarized state, arranged at regular intervals on the scorched rise base, further heated, and then cooled.

Provided is a scorched rice snack including: a scorched rice base composed of brown rice; and a mixture including sugar cooled after mixing and heating 5 to 10 g weight of sodium bicarbonate and 0.25 to 0.5 g weight of corn starch, based on 100 g weight of liquefied sugar with respect to the liquefied sugar containing glucose and fructose, wherein the cooled mixture is cut into chips in a planarized state, arranged at regular intervals on the scorched rise base, further heated, and then cooled.

Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.

Snack bars incorporating more than 4 grams of prebiotic fiber derived from Chicory root fiber and methods of making such snack bars are described herein. The snack bars may incorporate chicory root fiber, coconut, dried fruits, with or without, nuts pieces, chocolate, seeds, probiotics, vitamins, minerals, herb, spices, and oils held together by a binder comprising chicory root fiber and may be enrobed with chicory root fiber as the outer coating. The methods may include mixing chicory root fiber into a binder made with honey and or syrup, mixing binder with a creamy crunchy chewy grain composition, add any additional ingredients, press into desired thickness, cut into bars, enrobe bars with treatments of chicory root fiber, and heat treatment processes to melt the chicory root fiber and form a uniform glossy surface that is appealing to the customer, and reducing water activity.

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

A method comprising selecting at least one granola; mixing at least two additives with a selected granola and at least one sugar; coating the at least one granola with a dry corn syrup solid; generating a first moisture barrier that encapsulates a coated granola; dividing the granola cluster into at least one predetermined size; reducing a temperature associated with the granola cluster; generating a second moisture barrier that encapsulates the first moisture barrier that encapsulates the coated granola; and storing the coated granola cluster in a climate-controlled package for at least twelve hours.

A method comprising selecting at least one granola; mixing at least two additives with a selected granola and at least one sugar; coating the at least one granola with a dry corn syrup solid; generating a first moisture barrier that encapsulates a coated granola; dividing the granola cluster into at least one predetermined size; reducing a temperature associated with the granola cluster; generating a second moisture barrier that encapsulates the first moisture barrier that encapsulates the coated granola; and storing the coated granola cluster in a climate-controlled package for at least twelve hours.

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.