The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

The present application discloses a nutritional composition for tonifying spleen. The nutritional composition includes the following components of raw materials in parts by weight: rice 50-90, soybean 8-23, semen coicis 2-12, gorgon euryale seed 3-12, poria 0.4-1.6, and Chinese date 0.3-1.5. The present disclosure, in view of the spleen's special susceptibility to dampness pathogen, complies with the physiological function characteristics of the spleen itself, provides the prescription with an assistant effect of restoring the spleen's function as a starting point, is suitable to cooperate with staple foods for long-term consumption and easily accepted by people due to the good taste, and can achieve certain efficacies of tonifying the spleen and removing dampness.

Methods of making extruded products that incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.

Methods of making extruded products that incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.

The present invention concerns an extrusion die for extruding a food product having a humidity level between 2.5 to 6.5%, the extrusion die being intended to be connected to the end of an extruder, said extrusion die presenting in transversal cross-section: a circular central opened portion; and a peripheral indented opened portion comprising indentations in which the indentions are in communication with the circular central portion. The invention also relates to an extruder, process and method utilising said extrusion die and to an extruded or co-extruded individual food item produced using said extrusion die.

The present invention concerns an extrusion die for extruding a food product having a humidity level between 2.5 to 6.5%, the extrusion die being intended to be connected to the end of an extruder, said extrusion die presenting in transversal cross-section: a circular central opened portion; and a peripheral indented opened portion comprising indentations in which the indentions are in communication with the circular central portion. The invention also relates to an extruder, process and method utilising said extrusion die and to an extruded or co-extruded individual food item produced using said extrusion die.

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.