Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.

Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.

Abstract: Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages and co-extruding a second hot plastic food mass through a feed stem received in each of the multiple passages and through nozzles. Each nozzle includes a first portion in communication with the feed stem but not the passage and a second portion in communication with the passage but not the feed stem. The nozzles are rotatable in gearing relation with the drive gear of a servomotor. The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles, cooled, and cut into individual pieces in the form of peelably separable strands.

Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.

Abstract: Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages (14) and co-extruding a second hot plastic food mass through a feed stem (22) received in each of the multiple passages (14) and through nozzles (42). Each nozzle (42) includes a first portion (42b) in communication with the feed stem (22) but not the passage (14) and a second portion (42a) in communication with the passage (16) but not the feed stem (22). The nozzles (42) are rotatable in gearing relation with the drive gear (70) of a servomotor (72). The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles (42), cooled, and cut into individual pieces in the form of peelably separable strands.

Abstract: An apparatus (10) for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder (12) having screw augers (15) for advancing a plastic food mass, a head or manifold (118) for dividing the plastic food mass into a plurality of substreams each in turn in fluid communication with a plurality of sub-divided dough passageways, and a die head (30) having a plurality of die ports (40). Each subpassage is separately supplied an additive and has disposed therein a multiplicity of in-line static mixer elements (59) to admix the additive into the substreams of the plastic food mass before passage through the die ports (40). In a preferred form, first and second substreams are intermixed in a non-homogenous manner before reaching the exit ports (40). The extrudates are severed into individual pieces (158) by a rotary cutter (36).

Abstract: An apparatus (10) for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder (12) having screw augers (15) for advancing a plastic food mass, a head or manifold (118) for dividing the plastic food mass into a plurality of substreams each in turn in fluid communication with a plurality of sub-divided dough passageways, and a die head (30) having a plurality of die ports (40). Each subpassage is separately supplied an additive and has disposed therein a multiplicity of in-line static mixer elements (59) to admix the additive into the substreams of the plastic food mass before passage through the die ports (40). In a preferred form, first and second substreams are intermixed in a non-homogenous manner before reaching the exit ports (40). The extrudates are severed into individual pieces (158) by a rotary cutter (36).

Abstract: An animal model for chronic pain, and in particular lower back pain, is provided. Methods of identifying agents and reducing chronic pain with identified agents such as methotrexate are also provided.

Abstract: A cutting mechanism (40) in a preferred form of an ultrasonically vibrating titanium knife (42) is moved in a cutting path parallel to but without physical contact with the die face (18) of an extrusion die (16) with its faces (46, 48) at a minor acute angle relative to the die face (18). The die face (18) is at an acute angle to the conveyance direction of a conveyance mechanism (12) defining a preferred form of a takeaway device. The cutting mechanism (40) is moved in a return path from the completion of the cutting path in the extrudate direction away from the die face (18), away from the conveyance mechanism (12), and then towards the die face (18) to the initiation of the cutting path. The cutting mechanism (40) is spaced from and does not physically contact the conveyance mechanism (12) at all times in the cutting path so that the individual piece is cut from the extrudate in mid-air.

Abstract: Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages (14) and co-extruding a second hot plastic food mass through a feed stem (22) received in each of the multiple passages (14) and through nozzles (42). Each nozzle (42) includes a first portion (42b) in communication with the feed stem (22) but not the passage (14) and a second portion (42a) in communication with the passage (16) but not the feed stem (22). The nozzles (42) are rotatable in gearing relation with the drive gear (70) of a servomotor (72). The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles (42), cooled, and cut into individual pieces in the form of peelably separable strands.

Abstract: A mass-produced flake comprised of an aerated confectionary foam. The marbit flake is mass-produced from a rope of confectionary foam and subjected to processing steps resulting in the marbit flake having a thickness of less than 0.125 inch and/or a length: thickness aspect ratio in the range of 32:5-48:5.

Abstract: A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: A rotary cutter assembly (11) includes a rotary cutter (74) rotated by a motor (76) through a drive including pulleys (250, 264) and a belt (326) inside of a combination guard and belt tensioner assembly (260). The rotary cutter (74) includes a cutter head (82) having integral blade holders (92) which slideably receive knives (90) in a channel (230) each having a detent (236) which is received in an aperture (91) in the knife (90) so that no fasteners or moveable parts are provided for holding the knives (90) and adjustment of the knives (90) is not needed or allowed. Guard quarters (266, 314) and a guard half (268) are moveable between closed and open positions and are held in the closed position by a single latch (325). The guard half (268) includes an idler (300) which tensions the belt (326) in the closed position.

Abstract: A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: Filled dough products are provided having enhanced crispiness. In one aspect specific crispiness enhancing ingredients are added to either or both the dough composition and the filling composition to provide superior crust performance properties in the final filled dough product. In another aspect, a preferred extrusion die is provided that comprises a primary extrusion opening and a plurality of secondary extrusion openings and is positioned across an outlet of an extrusion passageway. The preferred die further includes at least one recessed region, which at least partially includes a portion of one or more secondary extrusion openings. The present invention is also directed to methods of forming filled food products.

Abstract: A rotary cutter (74) is rotated by a motor (76) through a drive and a belt (326) inside of a combination guard and belt tensioner assembly (260). The rotary cutter (74) includes a cutter head (82) having integral blade holders (92) which slideably receive knives (90) in a channel (230) each having a detent (236) which is received in an aperture (91) in the knife (90) so that no fasteners or moveable parts are provided for holding the knives (90) and adjustment of the knives (90) is not needed or allowed. Guard quarters (266, 314) and a guard half (268) are held in a closed position by a single latch (325). The guard half (268) includes an idler (300) which tensions the belt (326) in the closed position. The second guard quarter (314) mounted upon a pivotable cover (306) together with the mount (262) for the motor (76) defines an enclosure for the rotary cutter (74) and abuts with the guard half (268) in their closed positions.

Abstract: A system for processing at least one rope of aerated confectionery foam. The system includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first color and is provided with at least one fine line or plane of a second color or hue. The fine line or plane preferably extends through the body and has a thickness of less than 1 mm.

Abstract: A rotary cutter assembly (11) includes a rotary cutter (74) rotated by a motor (76) through a drive including pulleys (250, 264) and a belt (326) inside of a combination guard and belt tensioner assembly (260). The rotary cutter (74) includes a cutter head (82) having integral blade holders (92) which slideably receive knives (90) in a channel (230) each having a detent (236) which is received in an aperture (91) in the knife (90) so that no fasteners or moveable parts are provided for holding the knives (90) and adjustment of the knives (90) is not needed or allowed. Guard quarters (266, 314) and a guard half (268) are moveable between closed and open positions and are held in the closed position by a single latch (325). The guard half (268) includes an idler (300) which tensions the belt (326) in the closed position.