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    Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients
    1.
    发明授权
    Extruded gelling food products, extruded gelling food product ingredients, and methods for making extruded gelling food products and extruded food product ingredients 有权

    公开(公告)号：US11896039B2

    公开(公告)日：2024-02-13

    申请号：US17862401

    申请日：2022-07-11

    申请人： GHL Specialty Flours, LLC

    发明人： John M. Lipscomb ,  Omar I. Rodriguez

    IPC分类号： A23L29/212 ,  A23L7/126 ,  A23G9/34 ,  A23G9/42 ,  A23L19/18

    CPC分类号： A23L29/212 ,  A23G9/34 ,  A23G9/42 ,  A23L7/126 ,  A23L19/18

    摘要： The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

    Fully-automated sushi making apparatus
    4.
    发明授权
    Fully-automated sushi making apparatus 有权

    公开(公告)号：US11779038B2

    公开(公告)日：2023-10-10

    申请号：US17052491

    申请日：2020-02-24

    申请人： NANTONG UNIVERSITY

    发明人： Liang Hua ,  Zeguang Zhang ,  Ping Gu ,  Yisheng Huang ,  Chunkai Yan ,  Wenbo Su ,  Guoqing Wang ,  Jinqiang Zhao

    IPC分类号： A23L7/126 ,  A23P20/20 ,  A23L7/122 ,  A47J43/20

    CPC分类号： A23L7/126 ,  A23L7/122 ,  A23P20/20 ,  A47J43/20

    摘要： A fully-automated sushi making apparatus, comprising a fixed plate (1), a container module (2), an annular shielding module (3), a center shielding module (4), a dispensing module (7), a ring-shaped isolation module (5), a cylindrical pushing module (6), an extraction module (8), a recovery module (9), and a controller (10). The controller controls vertical drive units (52, 62, 81) and horizontal drive units (31, 41, 51, and 61) to drive the connected annular shielding module, ring-shaped isolation module, and cylindrical pushing module to perform layerwise removal of rice from the container module, then drives the center shielding module, the dispensing module, and the cylindrical pushing module to add sushi ingredients into the hollow center of the rice removed from the container module, and finally drives the extraction module, the annular shielding module, and the center shielding module to move in unison to extract the completed sushi.

    Method and Apparatus for Making Co-Extruded Food Product
    6.
    发明申请
    Method and Apparatus for Making Co-Extruded Food Product 有权

    公开(公告)号：US20230036823A1

    公开(公告)日：2023-02-02

    申请号：US17963373

    申请日：2022-10-11

    申请人： General Mills, Inc.

    发明人： Ralph A. Stenvik

    IPC分类号： A21C15/00 ,  A23L7/126 ,  A23P30/25 ,  A23G3/34 ,  A23P20/20 ,  A23G3/20 ,  A21D13/80 ,  A21D13/37 ,  A21D13/32 ,  A23P10/25 ,  A23P10/00

    摘要： A snack bar is produced in accordance with a method employing an extrusion apparatus to include a base or crust, a primary filling provided on the base and a second filling or topping embedded in, yet externally exposed from, the primary filling. The primary and secondary fillings are co-extruded, with an extrusion nozzle for the secondary filling being located directly adjacent an extrusion port for the primary filling. The primary filling is non-flowable, while the secondary filling is preferably flowable. The extrusion nozzle can be repositioned either between or during extrusion operations to alter a repeating pattern for the secondary filling.