Abstract: A continuous production of gelatinous products by coagulation of such material as soymilk is described. There is significant variation of quality of product dependent on the human factors. Soymilk and a coagulant are transported through a holding tube at a preset rate so that a mixture of soymilk and coagulant remain in the holding tube for a predetermined period of time to effect coagulation. A perforated vertical tubing is used for separating gelatinous product from liquid and pressing it by its own weight.

Abstract: Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing the food color and extrudate food product to form a complexly patterned food product, a reducing passageway for reducing the cross sectional area of the patterned dough from an inlet end (34) to outlet end (36) of at least 50:1 at an average convergence angle of .ltoreq.45.degree. and an extruder exit port at the discharge end of the reducing passageway. The methods comprise the steps of: providing a plastic extrudable food mass; providing at least one color; mixing the food mass and color to form an organized complexly patterned food dough having an initial cross sectional area; reducing the initial cross sectional area by a factor of at least 50:1 with an average convergence angle of .ltoreq.45.degree.

Abstract: A simple method and apparatus is provided for manufacturing raised-brim products in which the end of a continuous bar-shaped dough body is fed into an opening surrounded by a plurality of movable cutting members. The bar-shaped dough body includes a filling material enclosed within a cylindrical dough sheet. Each of the cutting members includes a slanted inner surface and a lower surface which meet at an acute angle to form an edge, and the lower surface includes a concave groove located adjacent to and extending along the edge. The cutting members are cooperatively moved such that the edges of the plurality of cutting members cut the bar-shaped dough body to form a separated portion which includes filling material exposed on an upper surface thereof, and such that the slanted inner surface pulls the dough sheet to close the cut end of the bar-shaped dough body.

Abstract: Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.

Abstract: A process is disclosed for producing thermoplastic starch based on renewable raw materials and, if required, for further processing it into a granulate. A low viscosity starch is modified under a low shearing stress during the extrusion process and leaves the extruder with an increased viscosity in the form of a strip, threads or in other geometrical shapes. The advantages of the invention mainly lie in the improved quality of the starch products, the preservation of the mechanical parts of the extruder installation and the increase of the nominal output of the extruder.

Abstract: The present invention is to an edible carrier for flavor or color or flavor and color. The edible carrier contains a starch-bearing material, a balking agent and a coloring or flavoring agent. The edible carrier has a texture ranging from soft to flinty and retains the coloring or flavoring agent when added to a high moisture medium such as a dough or batter.

Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.

Abstract: A process and screw in barrel apparatus (10) for expanding cellulosic materials is described. The expanded cellulosic material is useful as an animal feed and a nutrient source for fermentation processes.

Abstract: Improved short length extrusion cooking devices (10) are provided which can achieve product throughput and quality characteristics of conventional long-barrel extruders. The short length extruders (10) of the invention include a relatively short barrel (14) having an inlet (18) and an endmost extrusion die (20). An elongated, helically flighted axially, rotatable screw assembly (22) is positioned within the barrel (14) and is coupled to motive structure (39, 39a) for rotation of the assembly (22) at a speed of at least about 500 rpm. The device (10) may include an internal, apertured flow-restricting device (60, 102) which defines a mid-barrel choke point for the material being processed. An alternate extruder (120) is configured without a mid-barrel restriction and is designed to operate at essentially atmospheric internal pressure throughout the majority of the length of barrel (122) with a significant pressure rise in the final head (134) adjacent the extrusion die.

Abstract: A novel filamentary mesh-structured chocolate comprises multilevel parallel-extending multi-filament structured layers, each of which further comprises a plurality of chocolate material straight filaments extending in parallel to each other to form a parallel-extending multi-filament structured layer, wherein adjacent two different level layers of the multilevel filament-structured layers are different from each other in the direction along which the chocolate material straight filaments extend so that each of the chocolate material straight filaments of the upper level one of the adjacent two different level layers is point-contacted with and crosses each of the chocolate material straight filaments of the lower level one of the adjacent two different level layers, thereby forming a three-dimensional internal space defined by the chocolate straight material filaments, wherein the chocolate material straight filaments are made of a chocolate material including an emulsifier.

Abstract: The invention relates to a process for producing stock cubes by mixing ingredients comprising salt, fat, extract and, if appropriate, water and also other customary additives. The mixing is performed by continuous addition of the constituents one after the other in an extruder. An amount of fat which is reduced in comparison with customary formulations of 4-35%, in particular 5-25%, preferably 8-12%, based on the total mixture, being used. The mixture is continuously processed in the extruder and is extruded through a shaping die to form a dimensionally stable extrudate having a density of 1.0-2.0 g/cm.sup.3, preferably 1.2-1.7 g/cm.sup.3, and the extrudate is portioned into individual pieces which are packaged.

Abstract: Sausages are produced by co-extruding a uniform layer of acid collagen gel around an extruded edible meat product, and chemically coagulating the co-extruded gel in a bath containing a chemical coagulating agent, such as to provide a collagen casing of sufficient mechanical strength to allow mechanical formation of sausage links by twist-linking or crimping.

Abstract: The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional supplement includes vitamins, minerals, antioxidants, probiotics, botanicals, and mixtures thereof, and the natural cheese may be Cheddar cheese, Colby cheese, Monterey Jack, Havarti cheese, Muenster cheese, Brick cheese, Gouda cheese, and mixtures thereof.

Abstract: Salt compositions containing:(a) 10 to 90 wt. % of NaCl; and(b) 10 to 90 wt. % of a binding matrix,in which said NaCl is distributed throughout said binding matrix and may be prepared by mixing and heating the NaCl with the binding matrix to form a melt and then extruding the melt. These compositions are useful as salt compositions and as flavored salt compositions.

Abstract: A process for continuously producing a chewing gum base comprises the steps of continuously adding a hard elastomer, a filler and lubricating agents into a continuous mixer, subjecting the elastomer, filler and lubricating agents to a dispersive mixing operation followed by a distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress. The lubricating agents are introduced into the continuous mixer at a plurality of spatially separated feed inlets. Preferably part of the lubricating agents are introduced into the mixer with the hard elastomer and the filler prior to the dispersive mixing zone, and a portion of the lubricating agents are introduced into the mixer downstream of the dispersive mixing zone but prior to the distributive mixing zone. The lubricating agents may include elastomer solvents, soft elastomers, plastic polymers and softening agents such as fats, oils and waxes.

Abstract: A food composition, particularly for pets, is prepared by adding and mixing cereal, vegetable protein extract, animal meal, vegetable by-products and lipid ingredients together and extrusion-cooking the mixture and then discharging the extrusion-cooked mixture via a die to obtain a plurality of extrudate bands and to form the bands into a lamellar structure product having a plurality of band layers, after which the lamellar structure is cut into pieces so that the pieces have a band layer lamellar structure and then, the pieces are dried. The ingredients are employed and the process is carried out so that the dried product has a protein content of between 14% and 35%, a lipid content of between 2% and 20%, a carbohydrate content of at least 25%, a moisture content of between 2% and 15% and a density of between 0.3 and 0.6 g/cc. The die has a die plate and a cone for forming the bands and layered structure.

Abstract: The present invention discloses a method for obtaining feed pellets. The method includes the addition of active ingredients to feed pellets after the pellets have been extruded. The method further includes the addition of a solution or suspension of the desired feed or ingredient in a water or oil phase to the pellets under reduced pressure and subsequently increasing the pressure. The method results in pellets with a high degree of loading and in which the active ingredients are homogeneously distributed.

Abstract: A noodles/vermicelli made from maize having the following characteristics:Solid loss during 10 min cooking % 7.4-9.3,Texture of cooked noodle:firmness % 36.8-39.3,Elastic recovery % 12.1-12.5,WAI (g/g) 5.4-5.6,WSI % 3.9-4.0,Amylose content % 30.3-31.2, and a process for preparing the noodles/vermicelli.

Abstract: Method of manufacturing a snack, in which a starchy-food based mixture is extrusion-cooked, the extrusion being carried out in ambient atmosphere through a slot-shaped orifice, so as to obtain an expanded strip, the thickness of the strip is reduced by laminating and the strip is cut into pieces of various shapes.

Abstract: A rice bran extract formed from a rice bran with a naturally occurring lipase enzyme causing rancidity that has been inactivated with an antilipase enzyme has unique functionality as a processing aid with workable doughs. The rice bran extract improves the machinability of the dough and/or provides positive function effects on texture, bulk density, etc. of the final product.

Abstract: A chocolate or other fat-containing confectionery material is fed into and extruded from a screw extruder and the temperature of the extruder barrel wall and screw are controlled so that the material advanced through the extruder and the product from the die are non-pourable and so that the product is plastically deformable for a period of time, and in particular, the screw and barrel wall temperatures are controlled so that the screw has a temperature higher than the barrel wall temperature. Additionally, the material may be advanced within an extruder barrel wall which is roughened and the diameter of the screw root may increase in and along the direction of material advanced in the extruder.

Abstract: An improved, non-fried expanded snack product is provided which is fabricated by extruding ingredients comprising a pasta flour followed by subjecting the extrudate to a two-step drying process. The extrusion process preferably makes use of a twin screw extruder and a slow screw rotation rate. Prior to each drying step, the product is agitated in air in order to reduce clumping of the wet material. The air agitation of the product should be carried out at temperatures which are less than the temperatures utilized in each of the drying steps, and preferably at ambient temperatures. The drying steps are preferably carried out in two separate drying apparatuses, and the air agitation comprises air conveying the product to each of the drying steps. A preferred air conveying device is a conventional cyclone separator.

Abstract: An apparatus for making balls of butter includes a conveyor and a dispensing head mounted above the conveyor for delivering pieces of butter to the conveyor. Two roller bar assemblies are mounted above the conveyor, and crank arms rotate each of the roller bar assemblies in a plane which extends generally parallel to the conveyor. As the butter pieces are moved by the conveyor past the roller bar assemblies, the roller bars roll the butter on the conveyor and form the butter into balls. The balls of butter may be delivered to a freeze tunnel for freezing before packaging.

Abstract: Disclosed is a reduced fat peanut butter product containing from about 30% to about 75% of a nut paste, from about 15% to about 45% of at least one water-soluble non-fat dry solid, from about 0% to about 10% added edible oil, from about 0% to about 30% of a water-insoluble non-fat dry solid and from about 0% to about 3% emulsifier. The reduced fat peanut butter is prepared by combining all the ingredients, then, intimately mixing the resulting combination by passing the combination through an extruder mixer. The mixture is then milled and homogenized under a pressure of from about 4,000 psig to about 14,000 psig.

Abstract: A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.

Abstract: Value-added, restructured fruit and vegetable products made from bulk-processed ingredients are taught. The restructured fruit and vegetable products are to be eaten out-of-hand as confectionery items or incorporated into baked, canned and/or frozen foods, such as cereals, cookies, cakes, fruit cocktails and ice creams. Processing methods involving twin-screw extrusion used to obtain the restructured fruit and vegetable products are also taught.

Abstract: A food dispenser gun, comprising a tube holding a quantity of an extrudable food product, a piston sealingly engaged with an interior of the tube, a rod coupled to the piston and an incremental dispenser engaged with the rod and the tube, the incremental dispenser comprising a trigger, or an advancement lever operable to move the rod in a first direction relative to the incremental dispenser in response to the trigger and a retrograde lock operable to prevent the rod from moving in a second direction, wherein the advancement lever and the retrograde lock are completely enclosed by a housing of the incremental dispenser. Other systems, devices and methods are disclosed.

Abstract: An adjustable variable flow restriction element and an extruder containing the same are provided for mechanically controlling the bulk density of an extruded material. The adjustable flow restriction element is located in an extruder proximate to the die of the extruder in position to partially block the downstream flow of material through the extruder. The adjustable flow restriction element is structured to be capable of assuming one of a plurality of uniquely flow restrictive positions, where the degree of restriction of flow controls the bulk density of an extruded material. A method of mechanically controlling the bulk density of an extruded material by restricting the flow of the material through an extruder is also provided.

Abstract: A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.

Abstract: A shaped and cooked pasta product is produced and coated with an edible hydrophillic additive which improves the retrogradation tendencies of the cooked and/or refrigerated pasta product. In a preferred embodiment salt is added to the alimentary paste used to prepare the pasta prior to extrusion. The presence of salt and the edible hydrophillic additive in the cooked pasta exhibit synergy in preventing retrogradation. These additives help maintain pasta texture after long periods of storage even after exposure to elevated temperatures and refrigeration. In a most preferred embodiment, the extruded product further includes propylene glycol alginate which further improves the anti-retrogradation properties of the cooked pasta. The cooked product coated with the edible hydrophillic additive can be further coated with an edible acid and an edible oil prior to packaging.

Abstract: An improved short-length, high-speed extrusion device (10) is provided with having increased capacities and the capability of producing high quality extrudates with improved density and pellet integrity properties. The device (10) includes an extruder (14) equipped with a peripheral die (20,118), the latter having die outlet openings (100,120) oriented generally transverse to the longitudinal axis of the extruder barrel (16). The die (20) has a plurality of axially spaced series (92-98) of openings (100), wherein each series (92-98) has a different number of openings (100). Alternately, the die (118) is of radially enlarged design relative to the extruder barrel (16) and has only a single series of openings (120). In both instances, an internal flow-directing bullet (108,140) is positioned within the corresponding die (20,118) in order to smoothly direct flow of product from the outlet (21) of the barrel (16) to the transversely oriented die outlet openings (100,120).

Abstract: A restructured meat product is prepared by passing the meat through a meat grinder having an outlet plate containing a plurality of spaced slot-like openings. Each of the openings has a predetermined width in the range of from one millimeter to six millimeters to provide meat sheets having a thickness corresponding to the width of the slot-like openings and having a substantial major surface area. The sheets of meat are then kneaded together in a tangled mass in a manner similar to kneading dough to cause the juices of the meat to exude from the meat sheets until the meat sheets begin to stick together by means of the juices. The tangled mass of meat sheets are formed into a restructured meat product. The restructured meat product is held together by the adhesive nature of the meat juices and the entanglement of the meat sheets. The restructured meat product has a substantially uniform consistency and tenderness and is substantially devoid of chunks or cubes.

Abstract: A method and means for linking a co-extruded food product strand wherein said strand is stretched after it is extruded and before it is linked.

Abstract: Apparatuses are disclosed and claimed for coating egg-yolks, natural or artificial, preferably in the form of disks. The apparatuses comprise a vessel for containing a first coating liquid, in which the egg yolk disks are dispensed. A preferably continuous belt is synchronized with the dispenser so that the back part of the belt is immersed in the liquid when the egg-yolk is being dispensed, while it rises during the period of time that the dispenser is getting ready to dispense a new egg-yolk, thus transferring the yolk out of the liquid. The belt has preferably perforations in its middle portion and it is pivoted in the vicinity of the front end of the vessel. The apparatuses of the present invention are useful for coating articles other than egg-yolk disks.

Abstract: A continuous process of making a chewing gum base which provides a method for cooling at least certain sections of the mixer (extruder) in a cost effective and energy efficient manner. To this end, in an embodiment, a method of continuously compounding chewing gum base in an extruder comprising the steps of: feeding into the extruder the necessary components to create a desired gum base; and adding to the extruder, at a desired location, a gum base component, at ambient temperature, that has a sufficient thermal capacity to cool at least a portion of the contents of the extruder to a desired temperature.

Abstract: An uncooked meat portion that has shape-retaining and non-agglomeration properties is formed by subjecting the meat product to a process that causes controlled migration of soluble protein to the surface of nugget portions for positive internal binding characteristics, and subsequently heating the portions to a sufficient level to denature the surface proteins thereby encapsulating each portion in a thin-layer that will not stick to other encapsulated portions and that will enable each uncooked portion to retain it shape during handling.

Abstract: Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in methods for preparing the present improved RTE cereal or snack products. The preferred methods contain the steps in sequence of feeding an at least partially ungelatinized grain based material to a cooker extruder having at least one rotating screw, said cooker extruder including a barrel preferably having a relatively short length to diameter ("L/D") ratio of substantially less than 12; working the grain based material by rotating the screw at a rotational speed of at least 700 rpm to mix and heat the cereal material and to compress the grain based material; and extruding the plasticized mass through at least one die orifice to form an extrudate. Its preferred product aspect provides RTE cereal or snack products in the form of a puffed grain based product piece having a density of about 10 to 100 g/l.

Abstract: A composite ice confectionery product of the frozen type is prepared by pumping an ice composition into a former structure provided with an extrusion die so that the composition contained within the former passes through the former to the die for extrusion via the die and by pumping a material of texture different from that of the aerated ice confectionery through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the material into the ice confectionery composition stream in the former.

Abstract: A process for continuously producing a chewing gum base having the steps of continuously adding a hard elastomer, a filler and lubricating agents into a continuous mixer, subjecting the elastomer, filler and lubricating agents to a dispersive mixing operation followed by a distributive mixing operation and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress. The filler is introduced into the continuous mixer at a plurality of spatially separated feed inlets. Preferably part of the filler is introduced into the mixer prior to the dispersive mixing zone, and a portion of the filler is introduced into the mixer downstream of the dispersive mixing zone but prior to the distributive mixing zone.

Abstract: Physically modified starch products are prepared using pressure and heat such as by extruding starting material starch which optionally can be admixed with gums and/or surfactants. The properties of the products can be adjusted by varying the moisture content of the materials in the extruder and the temperature and pressure at a die plate provided at the discharge end of the extruder. The screw elements in the extruder are selected with the goal of using enough mixing elements at the discharge end to keep the pressure in the extruder barrel as high as possible over a short distance. The physically modified starch products are made up of partially to fully cooked starch and some raw starch particles. They are highly dispersible in cold or hot water with hot or cold swelling viscosity.

Abstract: A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein cream cheese wrapped in dough is sliced into bite-size pieces to form a raw composite product, followed by proofing and/or retarding, steaming, optionally freezing, and baking. The bite-sized product provides enjoyment of the distinctive golden-brown crust and chewey bagel dough crumb and also the fresh cream cheese taste, with no inconvenience of having to cut a bagel or separately store and spread cream cheese. The product is simple and economical to produce and convenient to consume.

Abstract: A moist multi-colored food product is prepared by mixing meat and meat-by-product materials and cereal, fat and water ingredient materials to obtain a base mixture, pumping the base material mixture to an emulsifier device and supplying a coloring solution to the emulsifier device and emulsifying the base material mixture and coloring solution to obtain a colored material mixture emulsion, passing the colored emulsion to a distribution valve which is connected to a plurality of parallel piping lines connected in series to extruders to pass differing colored emulsions to the extruders for extrusion and deposit onto a conveyor for conveying through a steam oven, and to obtain the differently colored product, a first coloring solution is delivered to the emulsifier device for a time, the colored emulsion is passed to the distribution valve and to one piping line and one extruder in series and then after that time, a differently colored solution is delivered to the emulsifier device to obtain a differently colore

Abstract: A method of applying liquid, such as liquid smoke to the outer surface of an extruded sausage strand, involves locating a rotatable inner tube within a stationary outer tube; rotating an elongated casing on the stationary outer tube, and advancing the casing longitudinally over a discharge end of the inner tube; simultaneously rotating the inner tube within the outer tube and extruding a meat emulsion strand in a rotatable direction out of the discharge end to move the rotating meat emulsion into the rotating casing; and introducing a fluid material on the inside of the casing material for deposit on a strand of meat emulsion being discharged from the discharge end of the inner tube. The casing material is of the non-osmosis type. The casing and discharged meat emulsion rotate in the same direction at the same speed.

Abstract: A high temperature extrusion process is provided for the production of legume pasta products. A dough mixture having a moisture content in the range of 15 to 40% is processed in a twin screw extruder or in a single screw extruder at a barrel temperature in the range of 70 to 135.degree. C. and extruded through a die to form legume pasta products. The resulting products have a superior texture and integrity compared to legume pasta products produced by the traditional method.

Abstract: For preparing an extrusion-cooked food product, a food component emulsifier is combined with water to obtain an aqueous dispersion of the emulsifier, and the dispersion is fed into an extruder for being mixed with food components being mixed and heated in the extruder to prepare the extrusion-cooked product.

Abstract: A cream depositing machine including a rotatable stencil drum (2) having first and second stencil ports (3, 4), a device (5) for rotating the drum (2), a first and second cream supply device (12, 13) for supplying first and second cream material separately to the ports (3, 4), a cream control device (10, 16) within the drum (2) and operable, in time sequence, to initially cause the first cream material to issue from the first stencil port (3) and thereafter, after angular movement of the drum (2), to cause the second cream material to issue from the second stencil port (4) whereby deposits of the first and second cream material co-exist on the drum (2), and a device (15) for simultaneously removing the co-existing deposits.

Abstract: The present invention provides a method for fixing and/or preserving labile materials, especially food materials, in an extruded glassy substrate. A minor component containing of a high molecular weight water-soluble polymeric carbohydrate is dry-blended with a major component comprising of a low molecular weight water-soluble carbohydrate, sugar alcohol or food acid. Typically, the carbohydrate admixture comprises between about 15% to 40% high molecular weight carbohydrate material and at least about 40% low molecular weight carbohydrate, sugar alcohols or adipic, malic or citric acids or combinations thereof. A labile material like omega-3 oils or .beta.-carotene is combined with this substrate mixture. The dry-blended admixture is extruded so that the temperature of the material in the extruder is between about the glass transition state of the substrate and the melting point of the major ingredient. The free-flowing product is relatively non-hygroscopic and has a high fix.

Abstract: A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moisture from the filling inside the main body of the dough product cannot readily migrate into the projections. The dough product with its projections attains a significant level of crispness upon frying, and retains the crispness upon reheating, even after a freeze/thaw cycle.

Abstract: To incorporate water into a chocolate, chocolate and an emulsion or dispersion of a thickening or gelling substance in water, particularly a dispersion of microcrystalline cellulose in water, are introduced into an extruder and mixed and passed to an extruder nozzle so that the chocolate mass extrudate from the nozzle has a temperature of from 0.degree. C. to 28.degree. C.

Abstract: Chocolate products are formed by feeding solid set chocolate to an extruder and passing the chocolate through the extruder at a temperature below the pour point of the chocolate to deform and extrude the chocolate.