Abstract: Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product strip while it is still thermoplastic to form cavities in the strip which define cup structures in a row and then, incisions are made between the cup structures, a food product filling is introduced into the cup structure cavity and the strip is cut so that filled cups are obtained.

Abstract: A device is disclosed for producing a continuous formed confection of frozen dairy product and flavoring gel combined in co-extensive strips. The device includes an extrusion die provided with a shaping bore for extrusion-forming the frozen dairy product and a channel downstream of the shaping bore for laying a continuous bed of flavoring gel on the frozen dairy product. The channel includes a plurality of discharge orifices for depositing stripes of flavoring fluid on the frozen dairy product.

Abstract: A method and apparatus for producing ice cream with a stick, where the stick is inserted into the ice cream as the ice cream is extruded and where devices are provided to move the ice cream product, grasped by the stick, without the ice cream product itself coming in contact with any part of the apparatus. In the method, the ice cream is cooled to a temperature to reach a density sufficient to allow the ice cream to be supported by the stick. The product is extruded through an extrusion press, and the stick is inserted into the ice cream product coming out from the extrusion press while the ice cream product is cut. The ice cream product is the inserted, held by the stick, into a conveyor device that moves the ice cream product within a cooling tunnel until the ice cream product reaches a final temperature and as the ice cream product emerges from the tunnel, the product is completed with coverings, if required, and then packaged.

Abstract: Multi-veined chewing gum is produced by injecting a plurality of different liquid flavor/dye compositions into a substantially homogeneous gum base composition or into a laminated or coextruded gum composition. The injection may be performed while the gum composition is being conveyed in one or more extruder head barrels, the injection being at a plurality of radial and/or circumferential positions in the barrel. In embodiments of the invention substantially straight longitudinal veins of color are then partially mixed to partially displace the colored veins in a direction transverse to the direction of extrusion so as to create veined, multi-colored patterns substantially throughout a cross section of the product in a manner so that the multi-colored patterns in the cross-section differ along the length of the extrudate. The extrudate is cut to obtain gum pieces having different veins of injected liquid additives which provide a swirled or marbleized pattern in the opposing cut ends.

Abstract: The present invention is directed to a calcium fortified pasta and the process of preparing the same. The pasta product contains about 75% wheat flour, water and at least 800 mg to 8000 mg of calcium per pound of product. The process includes mixing the ingredients and at least 800-8000 mg calcium per pound of pasta product, extruding, then drying the pasta at temperatures from about 130.degree. F. to about 200.degree. F. and at a relative humidity sufficient to control the drying rate to a moisture content of about 13%.

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 means (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, 110) 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: Fabricated rice containing whey protein in the range of 0.1-10% by weight, and optionally sodium alginate and calcium, and a process for preparing the same by mixing starches, whey protein(s), and optionally sodium alginate and a calcium salt with water, followed by heating and shaping.

Abstract: A dry raw cereal material having a starch fraction is fed into the inlet (38) of a twin screw preconditioning unit (10). The dry material is rapidly advanced and mixed in the first two zones (31, 32) and conveyed into a third zone (33). Water is introduced by ducts (42) and is admixed with the dry material to form a well mixed wetted cereal material. The screws (14, 16) include blank segments (14c, 16c) having radially extending pins (40) to create a material plug in the barrel (30) of the preconditioning unit (10). Steam is added to the wetted material in the next zone (34) to form a heated wetted cereal material which is worked in the fourth zone (34) to form a heated precooked non-continuous cereal compacted dough material which is generally maintained below its gelatinization point.

Abstract: A cooked, extruded meat product comprising a meat extrudate having an outwardly facing surface, which meat extrudate is impregnated with an additive in an additive zone which extends inwardly from the surface to a depth of at least 1 mm, typically 1-5 mm. The meat product may comprise a co-extruded layer of fat or meat emulsion disposed circumjacent the meat layer or core. Also provided is a method of making the extruded meat product.

Abstract: A method of making processed mozzarella cheese that does not require any aging or refrigeration during storage is disclosed herein. This is accomplished by dicing cheese curd, adding emulsifier, and thermomechanically treating in an extruder to stretch and cook the curd. Fresh processed mozzarella cheese having functionality similar to the aged mozzarella cheese is achieved by addition of emulsifier to soften casein and inputting sufficient mechanical energy to establish the appropriate fibrous structure. Longer shelf-life and storage without refrigeration is achieved by application of suitable time-temperature combination to inactivate proteolytic enzymes and microorganisms.

Abstract: A food product comprising a matrix of fibers such as proteinaceous fibers, the matrix having inclusion bodies dispersed therein. The inclusion bodies may be solid, liquid or gases which can be intercalated within or between the fibers so as to weaken and disrupt the integrity of the fibers and tenderize the food products.

Abstract: A partially cooked rapidly rehydratable dried food product prepared from a blend of selected flour and selected potato solids which blend resembles traditional gnocchi and a method for its preparation is disclosed.

Abstract: Accordingly, a method is provided for concentrating precursors to vertebrate connective tissue in foodstuffs to be ingested by humans and pets as part of their daily sustenance. The present method comprises the following steps: (a) providing raw vertebrate connective tissue; (b) disintegrating the raw vertebrate connective tissue into an aggregation of particles having a substantially homogenous particle size, preferably via an emulsification process, thereby forming liquefied connective tissue; and (c) thermally processing the liquefied connective tissue, resulting in a readily-edible foodstuff rich in chondroitin sulfates, glucosamine, and other connective tissue building blocks.

Abstract: The method for manufacturing frozen aerated products includes the use of a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction, located in a casing fitted at one of its ends with a nozzle and at the other with a device for feeding with composition to be frozen and, in an intermediate area, with a device for feeding with air, the casing being provided with a jacket in which refrigerating fluids circulate.

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) in a main passageway (14) for advancing a plastic food mass, a head or manifold (18) for dividing the plastic food mass into a plurality of substreams such as a branching passageway section in fluid communication with a plurality of sub-divided dough passageways, and a die head (30) having a plurality of die ports (40) for each subpassageway. 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, a portion of the food mass is bled from a first substream and fed to the exit ports (40) of a second substeam to create an extrudate including zones of distinct food mass.

Abstract: A process for producing starch noodles, which comprises adding 45-55 parts by weight of hot water to 100 parts by weight of starch obtained from at least one member-selected from the group consisting of potato, sweet potato, tapioca, corn, wheat and a product thereof followed by being mixed to prepare large particles of dough and then extruding the dough under degassing at degrees of vacuum of not less than 650 Torr to produce a dough sheet. Starch noodles can be produced efficiently in simple procedures without separately preparing starch paste and without using special rollers. Further, starch noodles thus produced are highly transparent and less melted by boiling.

Abstract: A method for producing a dough product from starch containing ingredients of cellular structure, to obtain a product containing at least 50 percent starch material. This method comprises extruding the ingredients by passing them through an extruder of a predetermined inner barrel diameter. Within this barrel, an extruder rotor of predetermined outer diameter is accommodated to exert a mixing, kneading and heating effect onto the ingredients and to form a substantially homogeneous mass. This mass is then discharged and distributed from the extruder under predetermined pressure into a straight heated tube of an inner cross-section larger than the outer diameter of the screw(s). In this way, a plug flow of the mass through the heated tube is established to cook the mass at a predetermined temperature and for a predetermined period. Finally, the mass is formed at the end of the tube into a desired shape, but maintains mostly its cellular structure at least in part.

Abstract: Process for the production of dairy products comprising at least one ultrafiltration (1) and maturation (2) stage, is characterized in that it comprises at least one stage for placing the said product under pressure downstream of a homogenization stage (4), followed by at least one distribution stage which makes it possible to obtain the passage of the product from a liquid phase to a solid phase, and then at least one expansion (16) or decompression stage for the forming, and finally, at least one stage for cutting the said solid product into portions.

Abstract: Shaped articles of fat-containing confectionery material are formed by extruding a fat-based confectionery material under pressure so that it passes to and through a flow-constriction and a die so that the material subjected to extrusion and the extrudate from the die are in a non-pourable state and so that the material subjected to extrusion plastically deforms and so that the extrudate is plastically deformable, and then while the extrudate is plastically deformable, extrudate is placed in a molding tool and pressed to shape an article which then is demolded, or extrudate is fed to a nip of counter-rotating rollers having depressions which upon passage of the extrudate in the nip between the rollers shape the extrudate.

Abstract: A highly uniform food product securely mounted on a handle is provided by: (a) coextruding a doughy material and a filling material in the form of an edible elongated extrudate having an outer, doughy layer of unbaked dough and an inner filling surrounded by the outer layer, (b) temporarily supporting the coextrudate on a surface (preferably a conveyor belt) and cutting the elongated extrudate into discrete pieces while the coextrudate is so supported, (c) inserting the handle in each discrete piece, and (d) removing the resulting mounted food product, mounted on the handle, from the temporary support surface, and, optionally but preferably, baking the resulting product and then freezing it. Typical suitable handles for the product include elongated wooden sticks or sticks die-cut from heavy card stock. The stick support facilitates consumption of the product while the consumer is actively engaged in shopping, attending a sporting event, etc.

Abstract: The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of 4.3-5.3 and a Stevens value at 5.degree. C. of 150-700 g, and that contains casein and water in a weight ratio of 1:3 to 1:15. The spread further contains 5-90 wt % of a cream (B) that includes 15-60 wt % of dispersed fatphase and 40-85 wt % continuous aqueous phase. The aqueous phase of cream (B) contains casein and water in a weight ratio of less than 1:15. The Stevens value of cream (B) at 5.degree. C. is 75-500 g. The spread can be used e.g. for spreading on bread or toast. It has unusual and attractive organoleptic properties.

Abstract: Vacuum pressure is applied in a process for extrusion of fat-based confectionery materials, particularly chocolate, chocolate substitute and chocolate analog materials. In the process, a fat-containing confectionery material is fed to, into and through an extruder having a flow constriction and die to obtain an extrudate from the die under conditions of temperature, pressure, contraction ratio and extrusion rate so that the material and the extrudate obtained from the die are in a non-pourable state and so that the material is deformed plastically in the extruder and so that the extrudate is plastically deformable for a period of time, and in the process, the vacuum pressure is applied to the material at a point prior to passing the material through the flow constriction.

Abstract: A dispensing mechanism is primarily intended for dispensing food products, such as ice cream, in semi-solid form. The machine has particular application in dispensing portion-sized containers of product. The containers (10) are filled with product through an open end which is then fitted with a closure member (11). The containers are then located in a discharge unit (25, 29) and the container (10) or the closure member (11) is deformed on operation of the unit. The product is discharged through an outlet which may be in the closure member or in the container.

Abstract: Process for the preparation of a foodstuff by extrusion, in which a food substance is introduced into, mixed and cooked in a first section of a twin-screw extruder, the cooking of the mass obtained in a cooker connected up in parallel with the first section and a second section of the extruder dynamically separated from the first is prolonged, and the cooked mass is reintroduced into the second section, the mass is extruded by passing it through a die and the extruded product is cut.

Abstract: Process for preparing a foodstuff by extrusion, in which a first food substance to be processed is introduced into a first section of a twin-screw extruder, a second food substance to be processed is introduced into a second section of the twin-screw extruder, this section being separated dynamically from the first, these substances are each processed independently in their own section of the extruder, the two masses obtained are extruded, passing them through at least one die, and the extruded product or products is or are cut.

Abstract: A process for producing a frozen fat-free chopped and formed potato product. The process entails peeling potatoes, cutting the peeled potatoes into potato pieces, and blanching the cut pieces. The cut pieces are then partially blended to produce a mixture of potato bits and paste. A hydrocolloid fat substitute, such as a cultured skim milk powder stabilized with additional hydrocolloids, is introduced to the partially blended potato mixture, preferably at a level of 2 to 5% by weight. The potato pieces and hydrocolloid fat substitute are then further blended, and are then extruded into a formed fat substituted potato product. The formed potato product is then dusted with a wheat flour, precaramelized saccharide, annatto, and seasoning powder composition. The dusted formed fat substituted potato product is then prebaked to form a crust on the product, which subsequently may be frozen and packaged for storage, transport and sale.

Abstract: Apparatus for extruding a food product substance and for cutting the extrudate from a die of an extrusion head of the extruder into pieces has a rotary shaft and a knife which is affixed to the shaft and which has two blades, each blade having a cutting edge, wherein the two blades are offset one from another so that one blade extends from the axis of shaft rotation for a distance from the shaft rotation axis for a distance greater than that of the other blade and wherein the shaft and blades and the blade cutting edges are configured and positioned with reference to the extrusion head and wherein each die is positioned so that upon exit of extrudate from each die and upon rotation of the shaft, one blade cutting edge cuts and incises a part of the extrudate substance and the other blade cuts the extrudate substance to obtain a cut piece so that the cutting by the two blades provides a cut piece having an incised part.

Abstract: Articles of frozen confectionery which provide a spiral pattern are obtained by extruding frozen confectionery material through a plurality of nozzle member tubes which are aligned successively and which each have a shape to provide a product which has a shape which includes an arc portion and a tangent portion, the arc portion extending from the tangent portion so that the arc portion is defined thereby as two semi-circular portions of differing diameter connected by the tangent portion. Each successive tube of the plurality of aligned tubes has an interior cross-section hollow larger than the cross-section hollow of the preceding tube, and each preceding tube is fitted into the succeeding tube to deliver extrudate within the suceeding tube and additional frozen confectionery material is introduced into each successive tube to add layers to the product.

Abstract: The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles. The process includes providing a mixture of heterogeneous particles that comprises particles of a cereal grain having a flavor and a fiber concentration. The process also includes moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles. The present invention also relates to an edible flake that includes a cereal grain. The edible flake includes an imparted flavor and a fiber concentration.

Abstract: An apparatus for producing an elongated enveloped food product is disclosed. A rotary duct for feeding a filling is located in a ring form assembly of elongated rotary rollers for feeding a viscous casing material in a coaxial relationship so as to form the elongated product in which the casing material envelops the filling material. During the feeding of the casing material and the filling material, the rotary duct rotates within the cavity formed by the elongated rollers, while its outer surface is exposed to the viscous casing material. The duct has a scraper that rotates relative to the outer surface of the duct to scrape the viscous casing material from its outer surface to prevent the viscous casing material from sticking to the surface of the duct.

Abstract: A container, such as a bag or a pouch, is made from a fat-based confectionery material, including such as a chocolate, and is formed by crimping an end or ends of a hollowed tube of the material or crimping edges of a sheet or sheets of the material brought together. The tube or sheet which is crimped is an extrudate which is, upon being obtained from an extruder, temporarily plastically deformable and thereby has a temporary flexibility, and the crimping is carried while the material is plastically deformable.

Abstract: In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. The products exhibit greater bowl life in milk and improved organoleptic attributes particularly those fabricated from doughs having a high fiber content. Methods for preparing such cereal based products are also disclosed.

Abstract: A process for producing reduced-flatulence, legume-based snack foods. The process includes mixing legumes with an aqueous solvent and processing aids to form a legume solution. The legumes are in the legume solution are then allowed to hydrate. An aqueous solution oligosaccharides, polysaccharides, or combinations thereof is them extracted from the legume solution. The legume solution is mixed with a cereal flour to form a dough mixture. The dough mixture is then cooked and shaped.

Abstract: A method of producing animal feed pellets wherein solid and liquid ingredients of the feed are premixed except for a liquid binder ingredient which is mixed in last. The resulting mash is extruded in a ring die pellet extruder without steam conditioning and the extruded pellets are cooled and/or dried as may be required. The liquid binder will have viscous and cohesive properties and preferably will be a condensed liquid byproduct from the grain, food or feed processing industries.

Abstract: The process for making elver or eel substitute uses three separate paste mixtures which are prepared from surimi, salt and olive oil. Two of the paste mixtures have varying amounts of cuttlefish ink so that one of the pastes is gray in color while the other is dark in color. The paste mixture without any cuttlefish ink is light in color. These three separate paste mixtures are then separately transported and extruded through a nozzle head. The nozzle head has a cross-section similar to an elver and the three paste mixtures are joined at the nozzle head to form a layered roll where the light-colored paste is superimposed on the gray-colored paste and a thread of the dark-colored paste is positioned between the two pastes and at one end of the roll. The roll is then cut into pieces which take the appearance of an elver. The pieces are cooked in salt water at 75.degree.-95.degree. C. for 1-3 minutes and then cooled in a thermal shock vat with water at 4.degree. C.

Abstract: An apparatus for cutting a continuous dough extrudate into pieces of uniform weight and accurately positioning the pieces on a moving belt includes a knife blade having a flat upper surface bounded in part by two opposed cutting edges, and a bottom surface having a double taper formed by flat facets downwardly angled from the cutting edges and meeting in an apex. An elongated dough positioning guide is downwardly directed from the bottom surface. The knife blade is caused to undergo reciprocating motion at a frequency dependent upon the velocity of the extrudate and the speed of the moving belt.

Abstract: A conventional water-in-oil type emulsifying fats and oils food is extruded from a nozzle at a particular shear rate to provide therein split section layers composed of thin water film layers and the like. Accordingly, the food can be readily split even when it is taken out from a refrigerator immediately before use, and prevention of deterioration in quality and improvement of productivity are attained.

Abstract: A method of forming a weather resistant sweet corn based animal feed product includes mixing sweet corn and water to form a sticky mixture which is then extruded through an open tapering die where the mixture is greatly pressurized and ejected as a continuous log of a size and shape dictated by the die. The log is then cut to length to produce weather resistant sweet corn based animal feed products.

Abstract: A method for processing poultry which converts a commodity into a food product, provides varying levels of enhanced nutrition and flavor in the several raw poultry meat products obtained from each whole bird, provides less expensive poultry meat products than can be prepared by current processing techniques, effectively maximizes use of all of the meat available from a poultry carcass, and provides even product flow from poultry carcasses to white meat biased consumers. The method provides for the sectioning, de-boning, and cutting of a bird carcass to provide several breast meat portions and one leg meat portion each with a packet formed therein. The remainder of the meat on the poultry carcass is ground with dark meat from one leg meat portion, and varying amounts of non-meat protein enhancing and flavor enhancing ingredients to form a solidified cohesively bonded mass that is extruded onto each meat portion which after rolling retains the mass centrally therein for easy handling and even cooking.

Abstract: An improved extrusion processing system (10) for sticky extrudates such as candy products is provided which includes an extruder (12) equipped with a die (16) presenting an outlet face (23) and a knife assembly (19) and a knife hood (18). The system (10) further has a particulate delivery unit (20) which serves to direct a stream of particulate substance under positive pressure onto the outlet face (23) of extrusion die (16). The delivery unit (20) includes a container (42) for holding a supply of a particulate substance such as starch or sugar together with conduits (52, 56) adapted for coupling with a source of pressurized air and connected with container (42); a stream of the particulate substance under pressure is created and delivered via conduit (56) to hood (18) where it passes through delivery tube (60) for application onto outlet face (23).

Abstract: A completely formulated, ready to cook, food product mix is discussed which is entirely in the glassy state and has a single glass transition temperature. An extrusion process for preparing the product is also discussed.

Abstract: Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with an additive to form a patterned food product, such as by a pattern forming die. The cross-sectional area of the patterned food product is reduced from an inlet end to an outlet end by a factor of at least 50:1 at an average convergence angle of <45.degree. while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned dough, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

Abstract: Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.

Abstract: Process and apparatus for the manufacture of noodles, in which a mixture of cereal semolina or flour and water is prepared in a twin-screw kneader, the mixture is converted into a band of pasta by pressing it through a die with an oblong outlet orifice, the band is laminated and it is cut into noodles.

Abstract: Apparatus for positive displacement metering of viscous material. Positive displacement and non-positive pumping of material to be metered is provided. The positive displacement pumping includes pressure release apparatus to avoid excessive pressure build-up. One pressure release apparatus includes an expansion chamber to moderate pressure changes.

Abstract: A process for processing polyvinylacetate and other similar ingredients of a gum base or chewing gum product are disclosed. The ingredient materials are separated into individual pieces by a lump breaker and conveyed through a pneumatic conveying system to a cyclone receiver and holding bin. A volumetric feeder feeds the material into a side feeder which in turn introduces and feeds the material to the main continuous extruder used for making the final gum base or gum product. A unique adapter connects the side feeder to the main extruder which allows repair and/or modification of the side feeder without separating it from the main extruder.

Abstract: A health food product containing a first component in the form of a discrete portion from a second component provides enhanced in vivo oxidative defense indices and prevents or attenuates exercise-induced in vivo oxidative stress as indicated by cellular and/or tissue modification. The first component includes an antioxidant mixture containing a blend of antioxidants selected from all-trans beta-carotene, a mixture of cis beta-carotenes, all-trans alpha-carotene, a mixture of cis alpha-carotenes, all-trans lycopene, a mixture of cis lycopenes, all-trans gamma-carotene, a mixture of cis gamma-carotenes, zeta-carotene, phytofluene, phytoene, vitamin C, vitamin E and curcumin. The process includes co-extruding the first component and second component to deliver the first component as an internalized core within the second component or layering the components or surrounding the first component with the second component.

Abstract: A system is provided for automatically and continuously producing chewing gum and/or chewing gum base. A system controller receives inputs of parameters necessary for production. Ingredients are automatically and continuously fed and mixed to form a desired end product. During production of chewing gum, the gum is automatically and continuously discharged from the mixer and can be automatically dusted, rolled, scored and wrapped. The system is continuously monitored with appropriate sensing devices. Signals indicative of the sensed conditions are sent to the controller, and the system automatically adjusts to produce a consistent end product. An alarm is activated upon sensing of a predetermined condition.

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 device to mix and extrude various ingredients including pastas, pastries, baked goods, hors d'oeuvres, and cookies. The device includes novel measuring, mixing and extrusion arrangements including: an automatic measuring cup; a way to continuously mix and extrude ingredients without intervening cleanings; a mixing and extrusion feed for handling different consistencies of ingredients; an integrated automatic cutter; motor cooling and extruded ingredient drying; as well as various safety devices.