An apparatus and method for making meat jerky in the form of a thin-walled tube uses a food extruder extruding a meat mixture through a tubular opening die and coating the meat mixture with a solution of calcium chloride to firm the meat mixture in the tubular form without collapsing. The present invention provides a reproducible process for creating meat jerky tubes with consistent length, width, and size portion.

An apparatus and method for making meat jerky in the form of a thin-walled tube uses a food extruder extruding a meat mixture through a tubular opening die and coating the meat mixture with a solution of calcium chloride to firm the meat mixture in the tubular form without collapsing. The present invention provides a reproducible process for creating meat jerky tubes with consistent length, width, and size portion.

A reproduction is easily formed while reproducing the texture of a certain food. The present invention relates to a new food reproducing the texture of a certain food on the basis of texture data obtained by quantifying the texture of the certain food. The food is such that a mixture obtained by mixing a plurality of texture basic elements having different textures at a certain ratio is heated and/or cooled so as to reproduce a desired texture based on the texture data, and the mixture is formed so as to produce the food as a cubic object.

A reproduction is easily formed while reproducing the texture of a certain food. The present invention relates to a new food reproducing the texture of a certain food on the basis of texture data obtained by quantifying the texture of the certain food. The food is such that a mixture obtained by mixing a plurality of texture basic elements having different textures at a certain ratio is heated and/or cooled so as to reproduce a desired texture based on the texture data, and the mixture is formed so as to produce the food as a cubic object.

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include a plant protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including a vegetable protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the vegetable protein when the fat or the fat analogue and the material exit the die.

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include a plant protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including a vegetable protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the vegetable protein when the fat or the fat analogue and the material exit the die.

A solid object feeder according to the present invention includes a rotary disk including a plurality of storing holes of storing solid objects, a supporting member disposed below the rotary disk, and a guide member disposed above a peripheral portion of the rotary disk. The supporting member includes a step region continuing from an upstream side to a downstream side with respect to the guide member, and another region located upstream of the step region. A gap between the supporting member and a lower surface of the rotary disk in the step region is defined so that the solid object can move a space below the guide member from the upstream side to the downstream side. The gap is larger than a gap between the supporting member and the lower surface of the rotary disk in the other region.

A computer numerically controlled flow resistance system based on container features and properties of food ingredients comprises a mixing chamber, a stirring element, a pushing plate and a resetting element. The mixing chamber is communicated to sources of food ingredients of various colors, and the stirring element is disposed in the mixing chamber for stirring the food ingredients of various colors, so that the food ingredients after mixing have a desired color. The pushing plate is used to extrude the stirred food ingredients in the mixing chamber to a pastry tip of a pastry extrusion head. The resetting element makes a piston cylinder move to an extruding position according to an extrusion signal of a controller, and when the pushing plate stops displacing, the resetting element makes the piston cylinder move to a flow resistance position according to a flow resistance signal of the controller.

A computer numerically controlled flow resistance system based on container features and properties of food ingredients comprises a mixing chamber, a stirring element, a pushing plate and a resetting element. The mixing chamber is communicated to sources of food ingredients of various colors, and the stirring element is disposed in the mixing chamber for stirring the food ingredients of various colors, so that the food ingredients after mixing have a desired color. The pushing plate is used to extrude the stirred food ingredients in the mixing chamber to a pastry tip of a pastry extrusion head. The resetting element makes a piston cylinder move to an extruding position according to an extrusion signal of a controller, and when the pushing plate stops displacing, the resetting element makes the piston cylinder move to a flow resistance position according to a flow resistance signal of the controller.

Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.