A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.

A method for processing dried fresh jujube slices includes the following steps: preparing jujube slices, coring and removing stems, quick-freezing and retaining freshness of the jujube slices, thawing frozen jujube slices, protecting color treatment, expanding jujube slices under differential pressure, preparing superfine mixed seasoning powder, and coating of the superfine mixed seasoning powder. For one hand, this method solves problems that the dried fresh jujube slices will be deeply oxidized and brown when dried by the hot air at a high temperature of 90-110 C., the jujube slices with compacted cells will become harder and be difficult to chew because of 6-8 h rapid dehydration. On the other hand, it solves problems that exist in freeze drying at a vacuum degree of 1.3-13 Pa, and at a low temperature of 10-50 C., such as high energy consumption, long processing cycle, high equipment investment, small size of slices, and poor taste.

The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment in a microwave device.

The invention relates to a dry expanded food product comprising the following essential ingredients: a food-grade protein concentrate of animal or plant origin, and residual water. The expansion can be obtained during a step of treatment in a microwave device.

A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.

An apparatus for making expanded food product comprises a carriage system and a feed system. The carriage system includes a first compression head assembly adapted to compress and heat raw ingredients to provide the food product. The feed system meters and delivers the raw ingredients to the first compression head assembly. The feed system and the first compression head assembly are configured to move relative to each other. A method of expanding the food product comprises moving the first compression head assembly and the feed system relative to each other, dosing a first raw ingredients into the first compression head assembly as the first compression head assembly and the feed system move relative to each other, and cooking the food material with the first compression head assembly to provide the food product.

An apparatus for making expanded food product comprises a carriage system and a feed system. The carriage system includes a first compression head assembly adapted to compress and heat raw ingredients to provide the food product. The feed system meters and delivers the raw ingredients to the first compression head assembly. The feed system and the first compression head assembly are configured to move relative to each other. A method of expanding the food product comprises moving the first compression head assembly and the feed system relative to each other, dosing a first raw ingredients into the first compression head assembly as the first compression head assembly and the feed system move relative to each other, and cooking the food material with the first compression head assembly to provide the food product.

An apparatus for making a product, the apparatus comprises a carriage system and a controller. The carriage system includes a first compression head assembly adapted to compress and heat raw ingredients to provide the product and a moving base coupled with the first compression head assembly to move the first compression head assembly along a carriage path. The first compression head assembly includes a first platen assembly including a compression head frame, a first punch assembly, and a first actuator to move selectively the first punch assembly relative to the compression head frame. The controller has a memory with instructions stored therein and at least one processor configured to perform the instructions. The controller is configured to translate the instructions into a plurality of positions of the first punch assembly that correspond to a location of the first compression head assembly along the carriage path.