Abstract: A process for making a heat expandable dog chew comprised primarily of injection molding potato starch granules and an attractant is disclosed.

Abstract: In a process for producing a food product based on meat, animal proteins or vegetable protein, an emulsion is prepared from base components by first comminuting and emulsifying the base components. In the next processing step, the emulsion is loaded into a stuffing device, from which the emulsion then exits in the form of a single strand or numerous parallel strands. In a further step, the strands of the emulsion are cooked. The cooked strands of the emulsion are then cut by a cutting device into shorter strips, preferably having a length of a few centimeters, and the strips are subsequently deep-frozen and then packaged.

Abstract: A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.

Abstract: The present invention comprises a foodstuff processing assembly for the continuous, uniform flow per unit time discharge of a foodstuff onto a moveable conveyor belt, the assembly comprising a support frame for supportively holding the pump assembly. A plurality of split pump housings are disposed transversely with respect to the conveyor belt. An upper drive shaft rotates a plurality of gears within each of the spilt pump housing portions. A lower support shaft rotatably supports corresponding lower array of gear teeth within those split pump housings. The input chambers are arranged in communication with a common manifold, and a plurality of nozzles are disposed in a forward portion of each of the split pump housing sections. A pressurized foodstuff containment vessel is in communication through a manifold into each of the input chambers feeding the split pump housing members.

Abstract: Shaped fat-based confectionery articles are prepared by extruding and issuing a fat-based confectionery substance, particularly set chocolate, under pressure and at a temperature below the pour point of the substance into a mold cavity having at least one cavity surface lined with a lining material so that the lined mold cavity is filled with extrudate, releasing the mold from the extrusion pressure and demolding the lining material and molded article.

Abstract: A food extrusion assembly and particularly an ice cream extrusion assembly for providing a stream of elongated strands of ice cream or other foods of a predetermined cross-sectional configuration. The extrusion assembly includes a housing structure having a base portion and an upright support structure. A plunger assembly is mounted to the housing and has an activatable shaft and separable plunger head. A container mounting structure is provided to receive an extrusion container in alignment with the movement of the plunger head. The extrusion container has a predetermined pattern of extrusion apertures through its bottom surface. The extrusion container locks into the container mounting structure to permit the activation of a switch and to thereby cause the plunger head to penetrate the extrusion container for ice cream extrusion processing.

Abstract: Storage-stable, free-flowing and attrition-resistant, essentially spheroidal solid beads of vanillin and/or ethylvanillin, characteristically prilled from a melt thereof, are useful flavoring/perfuming agents.

Abstract: A process for the production of minced meat like product includes the steps of: (a) blending together one or more vegetable proteins, one of which is wheat gluten, and water to produce a mixture; (b) imparting 5 to 22 watt hours kg to the mixture during the mixing to produce a sheet structure; (c) extruding the mixture through an aperture having a diameter in the range 2 mm to 100 mm to form an extrudate; and (d) setting that extrudate by heating to a temperature of at least 65.degree. C.

Abstract: A system for making pasta comprises in combination a dough bin having a bottom, extrusion holes associated with the bin bottom, and a hydrated pasta dough mixture in the bin which extrudes from the extrusion holes. Due to the percentage of fluid ingredients in the dough mixture, the pasta is extruded through the extrusion holes due to the force of gravity.

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. Preferably a coagulating agent such as liquid smoke is included in the collagen gel prior to extrusion. The coagulating bath may comprise a dehydrating agent such as alkali or a salt solution. No expensive air drying step is required in order to produce continuous casings of good strength.

Abstract: A process and apparatus for processing the elastomeric component of a gum base or chewing gum product is disclosed. Slabs of elastomeric material are metered into a rotary cutting mechanism together with a powdered lubricant and the elastomer is ground up into small flakes and particles which are coated with the powder. A vacuum-conveyor system transports the elastomeric particles through a cyclone receiver, blender and sifter where excess powder is removed. The elastomeric particles are then transported through another receiver and fed into an extruder by a metered feeding mechanism.

Abstract: A cheese processing machine includes an extruder assembly for forming the cheese into a string. The disclosed assembly has two extruders each forcing a different type of cheese in a plastic state into separate chambers of an extrusion head. The extrusion head has a series of apertures with each one communicating with both the first and second chambers, wherein cheese from each chamber is extruded simultaneously through each aperture to produce a string with both types of cheese. The extruded cheese string travel along brine filled troughs while a tube over each trough directs a plurality of brine streams which strike each cheese string and apply a torque which twists the string lengthwise. The cheese cools as it moves along the trough fixing the twisted shape of the string.

Abstract: A method and apparatus for increasing pasta production and for ensuring a more uniform and quality pasta product which includes heating the die face of a die by positioning on the die face an electric resistance heater.

Abstract: A process for cooling, grinding, and packaging an ingredient material, such as an encapsulated sweetener or acid, for a chewing gum product is disclosed. The material is extruded from an extruding machine directly onto a conveyor. The conveyor transports the liquid material, preferably in elongated strings, through a chamber cooled by circulation of cooled air. The solidified material exiting the cooling chamber is cut into small pieces by a rotating cutter and conveyed by a vacuum conveyor system to a grinder. The material is further broken up (ground) into a powder and transported to a holding bin. Thereafter, the powder is deposited in boxes or other containers for storage.

Abstract: Instant rice noodles are prepared by preparing first a rice flour in which its starch is gelatinized partially, and then, the flour is mixed with water at a temperature and for a time to form a dough and to gelatinize the starch further, but not completely, the dough is extruded to obtain the dough in a form of noodles, the noodles are steamed to firm them, the firmed noodles are blanched with water at a temperature and for a time to gelatinize the starch further, and then, the blanched noodles are dried to a moisture content to below 15% by weight. When rice flour is employed as a starting material, it first is steamed for preparing the rice flour in which the starch is gelatinized partially, and when whole rice is employed as a starting material, the whole rice is steamed to gelatinize its starch partially and then, the rice is milled for obtaining the rice flour in which the starch is gelatinized partially.

Abstract: The process provides particulate flavor compositions having a flavor oil fixed in a particulate polyol material. It consists in mixing a mono- or disaccharide, a polysaccharide and water with a minor but flavor effective amount of a flavor oil such that the resulting particular flavor compositions possess a Tg below room temperature, and extruding the resulting homogeneous substrate at a temperature to form a melt which on cooling solidifies as a hard rubbery amorphous material having the flavor oil entrapped therein.

Abstract: A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.

Abstract: A method for producing food products made from a basic alginate or pectin gel by means of gelatinization extrusion. A cylinder is extruded from an extrusion die with a predetermined section. The cylinder has a basic mixture, including a natural food ground product such as a fruit or vegetable, a gelatinizing agent: e.g. alginate or pectin and water. The cylinder is extruded directly from the extrusion outlet die into a vertically elongated receiving bath that contains free calcium ions which ensure the immediate gel setting of an outer wall of the extruded cylinder. The bath has a density such that the extruded cylinder remains free from any stress which might cause the cylinder to warp before the cylinder has sufficiently hardened.

Abstract: A method of producing extrudates such as high protein, high fat sinking aquatic feeds is provided wherein a high protein starting material is initially preconditioned and passed through an extruder; in the extruder barrel a zone of reduced pressure is created upstream of the die for densifying the final extrudate. Fat may be added to the starting mixture at any desired point in the process, and/or may be added as a surface coating to the final extrudate. Preferably, the method further involves measuring a density value of the extrudate such as bulk density, and adjusting the magnitude of the reduced pressure conditions in the barrel in response to such measurement.

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 having screw augers in a main passageway for advancing a plastic food mass, a device 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 having a plurality of die ports for each subpassageway. Each subpassageway has a separate conduit for supplying an additive and has disposed therein a multiplicity of in-line static mixer elements to admix the additive into the substreams of the plastic food mass before passage through the die ports.

Abstract: Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.

Abstract: A formulation and process to produce a pet food or treat that has been reshaped to various sizes and shapes such as strips, pellets, sheets, etc., from the addition of a number of raw ingredients which were mixed and heated and fused together to form a continuous matrix which remains flexible and non-brittle at low moistures of 20-40%, water activity of 0.30-0.65, and having a low glass transition compound as the major adhesive component of the matrix, thus being stable at minimum or no packaging atmosphere at room temperature is herein described. The process is carried out in a twin-screw, self-wiping, corotating and intermeshing extruder.

Abstract: A fish-breeding feed which refloats after initially sinking. The fish-breeding feed contains conventional feeds, glucose and other materials which enhance the overall quality of the feed.

Abstract: A method and apparatus of continuously processing an elongated strand (1) of plastic edible material coated with a coagulated coating. A co-extruder (6) has interchangeable parts (9B) to provide strands of varying diameter. The strand is conveyed through a closed tubular conveyor (106) through which a brine fluid is simultaneously passed. The drying of the strand includes an infrared drier (3). A linker and/or crimper (2) is provided.

Abstract: Disclosed is a food product having at least one distinct phase and a process and apparatus for producing such a product wherein a blend of ingredients, having a moisture content, is extruded in separate streams, and a coloring, flavoring or texturizing agent is added to the extruded streams at a pre-determined point. The streams are re-combined and then passed through a static mixer which produces minimal mixing while allowing a smooth separation and a proper flow into a die insert such as a shaping die.

Abstract: A method of flavoring and mechanically processing foods by incorporating heat-stable and fracturable upon chewing polymer encapsulated flavor oil capsules formed by coacervation into a food in an effective flavor amount. The food is then cooked by heating with the capsules protecting food flavor oil in said food both during cooking and in the resulting cooked product.

Abstract: Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.

Abstract: A method of producing coffee particles containing entrapped aroma. Soluble coffee solids and up to 10% by weight water are introduced into a heating and mixing zone and to raise the temperature to about 85.degree. C. to about 130.degree. C. to form a molten mass. Aroma-containing substrate is introduced into the molten mass to form a molten mixture containing a gas under a pressure of about 2.0 MPa to about 7.0 MPa. The molten mixture is extruded into a pressure zone in which the pressure is greater than the pressure of the gas in the molten mixture and the molten mixture is retained in the pressure zone until it solidifies to form a hardened glass. The hardened glass is ground into coffee particles of size of about 0.5 mm to 3 mm.

Abstract: A process for the production of filled dough products in which dough and a filling are co-extruding to provide a filled tube of the dough surrounding the filling. The filled tube is then transported on a movable support. While being transported, the filled tube is cut into segments using a plurality of blades which move with the filled tube and which progressively cut into the filled tube with progressive movement of the filled tube so that filling in the portion of the tube to be cut is progressively pushed out of this portion prior to cutting when the blade engages the moving support.

Abstract: Described is a process for manufacturing syrup-infused proteinaceous and farinaceous food products by adding syrups heated to various temperatures to extruded food compositions where the extrudate exits the die under pressure, expands and releases moisture upon expansion, thus cooling and setting the structural matrix of the food while replacing the moisture partially or fully with the syrup.

Abstract: A sweetened extruded food product based on a vegetable material containing a sweetener incorporated before extrusion is formulated so that the sweetener contains a significant proportion of sucralose. In particular, the sucralose provides at least 50%, preferably at least about 75%, of the sweetness.

Abstract: A process is disclosed for extruding and coating foodstuffs, in which the foodstuff is extruded by means of an extruder device and, after the extrusion, is cut off by means of a cutting device (4, 5), the material (11), after leaving the extrusion die (2), being sprayed with at least one additive before it is cut off; furthermore, a device for carrying out the process is disclosed, which has an extruder screw for feeding the material (11) to be extruded, which is extruded through an extrusion die (2) and, after extrusion, is cut off by means of a cutting device (4, 5), at least one additive being sprayed onto the extruded material (1i) by means of at least one spray device (7) before the said extruded material (11) is cut off.

Abstract: Disclosed is a process for preparing rapidly reconstitutable, dehydrated legume products. Raw legumes are hydrated by treating, first with an alkaline solution to raise their pH to from about 6.7 to about 7.7 and their moisture content by at least about 5 wt. % to from about 30 to about 45 wt. %, and then by neutralizing with an acidic solution to lower their pH to from about 5.5 to about 6.5 and raise their moisture content by at least about 5 wt. % to from about 45 to about 60 wt. %. The hydrated beans are then cooked and dehydrated to produce legume products having the appearance and taste of their freshly prepared counterparts.

Abstract: A method and pellet mill apparatus for the continuous preparation of improved animal feed pellets cooks a grain mash with steam under superatmospheric pressure which extends through a conditioning chamber within the mill and to an extrusion die to increase conditioning and gelatinization of the mash.

Abstract: Apparatus for increasing pasta production and for ensuring a more uniform and quality pasta product which includes heating the die face of a die by positioning on the die face an electric resistance heater.

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.

Abstract: Dough intended for use in producing bakery products is homogenized and advanced to extrusion nozzles where it is cut into successive pieces that fall onto a moving conveyor. The pieces are of precisely uniform weight because a constant pressure is maintained on the dough as it is forwarded by a metering pump toward the nozzles. Apparatus for achieving such result includes an auger, a developer positioned downstream from the auger, and a transition chamber fed by the developer and located upstream from the metering pump. A pressure-measuring monitor serves to control the rotational speed of the auger, thereby maintaining the dough under constant pressure within the apparatus.

Abstract: An improved extrusion process for making a reconstitutable instant refried bean product, the process including:introducing a bean grind into a co-rotating twin screw extruder;adding sufficient water to the extruder to elevate the moisture content of the bean grind to be in the range of 25-40% by weight;heating the bean grind to a temperature in the range of 100.degree. C. to 180.degree. C.;extruding the cooked bean grind;the improvement including:advancing and massaging the bean grind towards an extrusion die to gelatinize the bean starch and still maintain starch granule integrity in forming a bean dough;selecting a die restriction such that pressure necessary to force such bean dough through the die is approximately equal to the vapor pressure of steam built up due to the product temperatures generated inside the extruder, and by virtue of die selection minimizing expansion and retrogradation of such bean dough;exploding such bean dough from the die as the steam and product escape.

Abstract: A flowable roasted and ground coffee product is provided having a median volumetric ("X50") particle size of from 270 to 1100 .mu.m, a density of from 0.5 to 0.7 gm/cc and 30-41% by weight of which extracts when brewed. The product is in the form of aggregates of granular roasted and ground coffee particles having a maximum X50 particle size of 270 .mu.m and is produced by forcing roasted and ground or roasted whole bean coffee through an orifice under conditions of pressure and shear sufficient to grind the coffee and to form the coffee into a dense mass of roasted coffee made up of the granular roasted and ground coffee particles tightly bonded together. The dense mass of roasted coffee is then reground to produce the roasted and ground coffee product which is in the form of aggregates having an X50 particle size in the range of 270-1100 .mu.m, the aggregates being made up of the granular coffee particles.

Abstract: The present invention discloses a method for obtaining feed pellets. The method comprises the addition of active ingredients to feed pellets after the pellets have been extruded. The method further comprises 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 screw shaft, with associated first kneading elements rotates in a screw extruder, with further kneading elements being provided in the housing and being situated between the first kneading elements, with the further kneading elements being rotatable in the direction of rotation of the extruder and being radially displaceable in lateral and axial directions of displacement, with a back-pressure element being axially displaceable at the outlet end of the extruder screw via a known cylinder-and-piston unit thereby making it possible to alter the cross-section from the screw extruder outlet openings, with a rotating cutter cutting the product, discharged from the outlet openings, into predetermined lengths, wherein several support rings serve to support the screw in the screw extruder housing, with the rotatable further kneading elements being jointly adjustable via a driven rack, and the extruder housing being split into pivotable upper half and a fixed lower half, so that the further kneading element can be e

Abstract: A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a soup, the composition floats during rehydration. To prepare the composition, cereal flour and/or semolina, a fat, water and a protein and/or glucide filler substance ingredients are introduced into a twin-screw extruder and extrusion-cooked, the extruded, cooked product is cut into pieces and then, the product pieces are dried, and the ingredients are in amounts and are extrusion-cooked under a temperature of from 80.degree. C. to 160.degree. C. under a pressure of from 60 bar to 150 bar so that upon extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion cooking and drying, the dried product has a specific gravity of from 15 g/l to 500 g/l.

Abstract: A device 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 on the frozen dairy product a continuous bead of flavoring gel. The invention also extends to a novel valve for regulating the flow of flavoring gel to the extrusion die and to a novel disposable receptacle for storage of flavoring gel.

Abstract: An extrusion die apparatus adapted for coupling to the outlet end of an extruder barrel and corresponding methods of use are described. The die apparatus, when so coupled to the extruder barrel, has 1) an inlet-end chamber downstream of and in communication with the interior of the extruder barrel, 2) a secondary chamber downstream of and in communication with the inlet-end chamber, and 3) a plurality of individual, spaced die-outlet orifices downstream of and in communication with the secondary chamber. The die apparatus includes manually or automatically controllable inserts for controlling the operating pressures within the chambers and outlet orifices. These operating pressures are adjusted so that the pressure within the inlet-end chamber, which controls cooking, is greater than the pressure within the secondary chamber, and the pressure within the secondary chamber is greater than the pressure within each outlet orifice. In operation, the die apparatus receives product from the extruder barrel.

Abstract: Multicolored ice convections are a popular consumer product and are often sold in tubs. A multicolored marbled effect is obtained in an ice convection by mixing the streams of different colors in a paddle extruder.

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) includes an internal, apertured flow-restricting device (60, 110) which defines a mid-barrel choke point for the material being processed. Preferably, the barrel (14) has an internal bore of generally frustoconical configuration with an effective length to maximum diameter ratio (L/D) of at least about 6.

Abstract: The triple coextrusion of snack food products having highly uniform and integral individual layers is achieved by the use of a compact, precisely toleranced coextrusion die which may be mounted at the outlet end of a cooker extruder. The coextrusion die includes a die block with smooth, unobstructed flow passages for each material. The outer passages for the casing material are substantially coaxial with the central axis of the die block and extend from end to end. A central bore and an annular passage having their central axes aligned with the central axis of the die block at its outlet end extend upstream to filler feed ports. The feed port entrances are at the outer surface of the die block between its ends. The side ports and filler feed lines connected to them do not interfere with a substantially straight flow path of casing material directly from a cooker extruder. A protruding tip formed at the outlet end of the die block by the bore and annular passage extends into a converging block or cone.

Abstract: An apparatus and method for treating oil-bearing material which includes an extruder having an elongated enclosure with an inlet end. The extruder also includes a worm assembly for working and advancing the material through the enclosure from the inlet end to the discharge end. A high pressure region is located adjacent the extruder inlet end. A force feeder provides material to the high pressure region at a specified supply rate. Oil in the material is liberated and drained in the high pressure region to a specified level prior to entry of the material into the extruder inlet end. The apparatus also includes an outlet in the high pressure region for drainage of the released oil, as well as a screen over the outlet to prevent material greater than a specified size from exiting the high pressure region through the outlet. The seed material is mechanically worked via the action of a rotating screw in the extruder. At the same time, steam is injected into the extruder to condition the worked seed material.

Abstract: Hard, stable, extruded animal feed nuggets are prepared for ruminants, the nuggets comprising between about 90 to 99 wt % of at least one protein-containing ingredient and between about 1.0 to 6.0 wt % of added fat. Preferably, the animal feed nugget is also comprised of between about 0.02 and 5.0 wt % of sulfur. The animal feed nugget of this invention is prepared by a method comprising the steps of:A. plasticizing a blend of at least one protein-containing ingredient, added fat, sulfur, if present, and water in an extruder,B. extruding the plasticized blend to form an animal feed nugget, andC. drying the extruded nugget to a water content of less than about 12 wt %, based on the total weight of the nugget.Animal feed nuggets prepared by this method function as a rumen escape composition in that they permit the release of beneficial nutrients in the abomasum or subsequent digestive tract.

Abstract: Material, for example food material, is extruded through an extrusion die and cut into individual portions by a cutter blade which reciprocates across the die. A hot air blower device directs hot air against the cutter blade to prevent the food material, e.g., pretzel dough, from adhering to or accumulating on the cutter blade, thereby reducing machine down time caused by the need to periodically stop and clean the cutter blade. The hot air blower device receives cool air which is passed through the hot air tools and expelled as hot air by a fan-shaped nozzle disposed opposite the cutter blade.