A particulate sizer includes an infeed for receiving a plurality of particulates, a first roller, and a second roller. The first and second rollers break down the plurality of particulates as the plurality of particulates passes through a gap between the first and second rollers. The width of the gap varies along a length of the first and second rollers. Accordingly, the first and second rollers compress some particulates to a first size and compress other particulates to a second smaller size. In addition, each of the first and second rollers has a textured outer surface for carrying the plurality of particulates through the gap.

A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disclosed are a method of manufacturing such a snack food pellet and a method of producing an expanded snack food piece from such a snack food pellet.

A snack food pellet comprising a plurality of starch granules forming a layer, the granules comprising ungelatinized starch, the granules being pressed together into mutual contact to form an agglomerate of the starch granules. Also disclosed are a method of manufacturing such a snack food pellet and a method of producing an expanded snack food piece from such a snack food pellet.

A delumper includes a housing defining a chamber in which edible material is received. The housing includes a screen having a plurality of holes and a plurality of inwardly extending fingers. The holes are sized such that edible material of a first diameter is capable of passing through the holes and edible material of a second, larger diameter is incapable of passing through the holes. The fingers are arranged in at least a first row, and the first row is located at or between a 5:00 position and a 7:30 position. The delumper further includes a rotatable shaft including a plurality of paddles spaced along a length of the shaft. When the shaft rotates, each of the paddles passes between adjacent fingers of the first row such that edible material located within the chamber is forced into contact with the fingers and cleaved by the paddles.

A delumper includes a housing defining a chamber in which edible material is received. The housing includes a screen having a plurality of holes and a plurality of inwardly extending fingers. The holes are sized such that edible material of a first diameter is capable of passing through the holes and edible material of a second, larger diameter is incapable of passing through the holes. The fingers are arranged in at least a first row, and the first row is located at or between a 5:00 position and a 7:30 position. The delumper further includes a rotatable shaft including a plurality of paddles spaced along a length of the shaft. When the shaft rotates, each of the paddles passes between adjacent fingers of the first row such that edible material located within the chamber is forced into contact with the fingers and cleaved by the paddles.

The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt. % by: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: 5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch; 10-76 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof; 0-60 wt. % of one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables; b) mixing the premix with molten fat to produce slurry; and c) shaping the slurry into a shaped article.

The process of the present invention enables the manufacture of shaped savoury concentrates that have improved crumbability.

The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt. % by: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch; agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20 C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and optionally combining the granules with one or more other edible ingredients; said premix containing, calculated by weight of dry matter: 5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch; 10-76 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof; 0-60 wt. % of one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables; b) mixing the premix with molten fat to produce slurry; and c) shaping the slurry into a shaped article.

The process of the present invention enables the manufacture of shaped savoury concentrates that have improved crumbability.

The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency.

The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency.

A method of preparing a flavor composition containing D-allulose includes: (1) weighing D-allulose, mogroside, steviol glycoside and trichlorosucrose in parts by weight, and mixing them evenly to obtain a mixed powder; (2) degassing, compressing, and rolling the mixed powder, and extruding the raw materials into flakes; and (3) crushing and granulating the shaped flakes to obtain the flavor composition. D-allulose is used as the main raw material, and added high-intensity sweeteners as auxiliary raw materials. After the raw materials are mixed evenly, dry granulation is adopted, and the powder is degassed and pre-compressed by using the crystal water in the raw materials, and squeezed by a hydraulic roller to form a bonding force between the various sweetener molecules to form flakes, and the flakes are processed by processes such as crushing and granulating to obtain the flavor composition granules containing D-allulose with the various sweeteners integrated uniformly as a whole.