A method of forming a food product includes supplying a bar-like food item or a thin-piece outer material from a supply device downwardly through a shutter device onto a support member. The outer material has an upper surface onto which an inner material has been disposed. The shutter device includes a plurality of shutter pieces capable of opening and closing. The shutter device and the support member are vertically movable. The method further includes supporting the bar-like food item or the outer material from its lower side by the support member, by closing the plurality of shutter pieces, cutting the bar-like food item, or sealing a periphery of the outer material above the inner material. An uppermost position of the support member is calculated based on a target weight of the food product and a thickness of the shutter piece to determine a vertical-movement trajectory of the support member.

A method of forming a food product includes supplying a bar-like food item or a thin-piece outer material from a supply device downwardly through a shutter device onto a support member. The outer material has an upper surface onto which an inner material has been disposed. The shutter device includes a plurality of shutter pieces capable of opening and closing. The shutter device and the support member are vertically movable. The method further includes supporting the bar-like food item or the outer material from its lower side by the support member, by closing the plurality of shutter pieces, cutting the bar-like food item, or sealing a periphery of the outer material above the inner material. An uppermost position of the support member is calculated based on a target weight of the food product and a thickness of the shutter piece to determine a vertical-movement trajectory of the support member.

A countertop device for producing an extruded food product that includes a housing, an outer auger, an inner auger, and an extruder. The housing has a first inlet configured to permit shell material to be introduced into a conveyance chamber and a second inlet configured to permit filling material to be introduced into the conveyance chamber. The outer auger is configured to convey shell material from the first inlet to an outlet end of the conveyance chamber. The inner auger is concentric to the outer auger and is configured to convey filling material from the second inlet to an outlet end of the conveyance chamber. The extruder is at the outlet end of the conveyance chamber and is configured to shape filling material into the inner filling of the extruded food product and to shape shell material into the outer layer of the extruded food product.

A countertop device for producing an extruded food product that includes a housing, an outer auger, an inner auger, and an extruder. The housing has a first inlet configured to permit shell material to be introduced into a conveyance chamber and a second inlet configured to permit filling material to be introduced into the conveyance chamber. The outer auger is configured to convey shell material from the first inlet to an outlet end of the conveyance chamber. The inner auger is concentric to the outer auger and is configured to convey filling material from the second inlet to an outlet end of the conveyance chamber. The extruder is at the outlet end of the conveyance chamber and is configured to shape filling material into the inner filling of the extruded food product and to shape shell material into the outer layer of the extruded food product.

The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

The invention relates to a process for producing a plurality of capsules, each comprising an external shell of crosslinked hydrogel surrounding a central core, according to which a hydrogel solution and a composition of interest, intended to form the central core, are concentrically co-extruded so as to form mixed drops, each comprising a layer of hydrogel solution surrounding a drop of liquid composition of interest, characterized in that the co-extrusion step is carried out above a crosslinking aerosol so that the mixed drops pass through said crosslinking aerosol, such that the layer of hydrogel solution at least partially crosslinks around the drop of liquid composition of interest on contact with said aerosol.

This abstract refers to an invention patent, for soy sauce production equipment and process, belonging to the field of the food product production media, such equipment comprised of: first set (100) comprised of: device (1), (2) to feed soybean and corn grains in their natural conditions and blended; cold-press extruder (3), receiving the soybean and corn grain blend in their natural conditions and obtaining homogeneous soy-corn agglomerate (5); size adjustment unit (6), adjusting the homogeneous soy-corn agglomerate 5 size and/or particle size; moisture adjustment unit (7); microorganism inoculation unit (8); and automated stove (9) responsible for the first fermentation for 40.00 to 72.00 hours of the crushed soy-corn mass, with adjusted moisture and inoculated with microorganism, after such fermentation the basic ingredient (koji) is obtained, which is then transferred to the second set (200), with usual construction, which processes the koji until finally obtaining the soy sauce.

This abstract refers to an invention patent, for soy sauce production equipment and process, belonging to the field of the food product production media, such equipment comprised of: first set (100) comprised of: device (1), (2) to feed soybean and corn grains in their natural conditions and blended; cold-press extruder (3), receiving the soybean and corn grain blend in their natural conditions and obtaining homogeneous soy-corn agglomerate (5); size adjustment unit (6), adjusting the homogeneous soy-corn agglomerate 5 size and/or particle size; moisture adjustment unit (7); microorganism inoculation unit (8); and automated stove (9) responsible for the first fermentation for 40.00 to 72.00 hours of the crushed soy-corn mass, with adjusted moisture and inoculated with microorganism, after such fermentation the basic ingredient (koji) is obtained, which is then transferred to the second set (200), with usual construction, which processes the koji until finally obtaining the soy sauce.

A heat-coagulated protein processed food product obtained by continuously heat-coagulating and molding a mixture that includes a protein, a lipid, and moisture and has fluidity, by an internal heating method while the mixture is moved within a cylinder having a heating part, and a non-heating part following on from the heating part, is dynamically cut with a cutting blade to form plural noodle-shaped bodies, and the plural noodle-shaped bodies after the cutting cohere with each other at surfaces along a longitudinal direction of the noodle-shaped bodies.