Continuous Production Of Edible Food Products With Selected Shapes

• US 20110086130A1
• Filed: 10/09/2009
• Published: 04/14/2011
• Est. Priority Date: 10/09/2009
• Status: Abandoned Application

• Current Assignee: Glen Axelrod
• Original Assignee: Glen Axelrod
• Inventors: AXELROD, Glen S.
• Application Number:
  US12/577,004
• Publication Number:
  US 20110086130A1
• Time in Patent Office: Days
• US Class Current: 426/19
• CPC Class Codes: A21C 11/16 Extruding machines
• CPC Class Codes: A23P 30/20 Extruding
• CPC Class Codes: A23P 30/25 Co-extrusion of different foodstuffs
• CPC Class Codes: B30B 11/16 using pocketed rollers, e.g. two co-operating pocketed rollers
• CPC Class Codes: B30B 15/308 in a continuous manner, e.g. for roller presses, screw extrusion presses

Abstract

A food product of non-uniform shape may be manufactured from an edible composition such as starch by introducing said composition to an extruder having a barrel and subjecting the composition to shear and heat to form a melt, and conveying the melt through an adjustable orifice while varying the cross-section dimensions of the orifice to form an extrudate having thickness dimensions that varies along its length. This may be followed by cutting the extrudate to length. The extrudate may also be passed between cooperating cavities and formed to shape. The extrudate may also be guided into predetermined patterns by repositioning the die relative to a molding surface.

Claims

1. A method for forming food products of selected shape from edible compositions by extrusion comprising the steps of:

providing an extruder including a barrel and a die having an adjustable orifice capable of providing a variety of cross-sectional dimensions;

providing an extrudable composition comprising edible resin and water;

introducing said composition to said barrel and subjecting said composition to shear and heat to form a melt;

conveying said melt through said orifice while varying the cross-section dimensions of said orifice to form an extrudate having thickness dimensions that vary along its length wherein the water content of said composition is sufficient to provide that said composition can be varied in cross-section when conveyed through said orifice with variation in said orifice cross-sectional dimension.

2. The method of claim 1 wherein said water content of said composition that is sufficient to provide that said composition can be varied in cross-section when conveyed through said orifice is in the range of 10% by weight to 30% by weight.

3. The method of claim 2 wherein said water content is in the range of 10% by weight to 20% by weight.

4. The method of claim 1 wherein said water content is in the range of 15% by weight to 20% by weight.

5. The method of claim 1 wherein said extruder provides a shear rate of 1 sec⁻

1 to 5000 sec<sup>−

1</sup>.

6. The method of claim 1 wherein said formed food products include a connecting portion and varying of the cross-section dimensions of said orifice comprises varying said orifice cross-section to provide a connecting portion between a plurality of food products.

7. The method of claim 6 wherein said formed food product has a largest cross-sectional dimension and said connecting portion has a cross sectional dimension that is less than or equal to 10% of said food product largest cross-sectional dimension.

8. The method of claim 1 including an accumulator positioned at a location prior to said die wherein said melt conveys through said extruder and into said accumulator and then into said die.

9. The method of claim 1 wherein said extrudate exiting said die is cut to length to form food products.

10. The method of claim 1 wherein said formed food products include a plurality of connecting portions between said food products the method further includes simultaneously cutting said plurality of connecting portions to provide a plurality of formed food products.

11. The method of claim 10 wherein said rate of conveying of said melt through said orifice is at a selected rate of output and said step of simultaneously cutting said plurality of connecting portions does not substantially reduce said selected rate of output.

12. The method of claim 11 wherein said selected rate of output is not reduced by more than 10%.

13. The method of claim 12 wherein said selected rate of output is not reduced by more than 5%.

14. The method of claim 1 wherein said dimensions of said die are adjusted to form connecting portions intermittently in said extrudate, said connecting portions capable of breaking after said extrudate is cooled to form food products.

15. The method of claim 1 wherein said die having an adjustable orifice comprises a plurality of adjacent slidable interacting plates, said plates each having a shaped partial opening along one edge, the partial openings of said edges of said plates at least partially coinciding to provide one or more desired cross-sections for said extrudate to be shaped by.

16. The method of claim 15 wherein said plurality of plates interact in a linear fashion to form said desired cross-sections.

17. The method of claim 15 wherein said plurality of plates interact in a rotary fashion to form said desired cross-sections.

18. The method of claim 1 wherein said extrudate includes one or more shaped ends with a cross-sectional dimension that exceeds the cross-sectional dimension of another portion of said extrudate wherein said one or more shaped ends includes a plurality of projecting surfaces.

19. The method of claim 1 wherein said die includes a flexible ring or tube having an outer periphery and a plurality of stroking members engage said outer periphery and movement of said stoking members relative to said extrudate to cause said extrudate to be shaped.

20. The method of claim 19 wherein said stroking members comprise a plurality of adjacent interacting plates, said plates each having a shaped partial opening along one edge, the partial openings of said edges of said plates engaging said periphery of said ring or tube to provide a one or more desired shapes to said extrudate.

21. The method of claim 19 wherein said ring comprises rubber or plastic.

22. The method of claim 1 wherein said die is rotated around said extrudate as said extrudate exits said die.

23. The method of claim 1 wherein said die includes a segmented periphery and one or more of said segments is displaced into said orifice.

24. The method of claim 1 further including a second extrusion die spaced apart from said first adjustable die and extruding a second extrudate parallel to said first extrudate wherein said first and second dies are rotated around a plane located between said dies to form a twisted extrudate.

25. The method of claim 1 wherein said extrudable composition includes one or more of cellulose, glycerin, a nutraceutical, salt, a sweetener and gluten.

26. The method of claim 1 wherein said extrudable composition includes one or more of the following additives;

vitamin, mineral, herb, surfactant, emulsifier, humectant, flavorant, colorant, yeast and calcium carbonate.

27. The method of claim 1 wherein said edible resin comprises starch that has not seen a prior thermal molding history.

28. The method of claim 26 wherein at least about 0.1-50% of the vitamins, minerals and herbs are not thermally degraded by subjecting said composition to said shear and heat to form a melt.

29. A method for forming food products of selected shape from an edible composition by extrusion, comprising the steps of:

providing a first extruder, a second extruder and a third extruder, wherein said first extruder includes a first profile die, said second extruder includes a second profile die and said third extruder includes a third profile die;

providing a first edible composition to said first extruder and a second edible composition to said second extruder and a third edible composition to said third extruder;

processing said first and second compositions through said first and second extruders including through said first and second profile dies to form first and second extrudates which are then joined to one another in a shaping die, the shaping die having an opening substantially the same shape as the combined shapes of the first and second profile dies;

processing said third composition through said third extruder including through said third profile die to form a third extrudate;

intermittently joining said third extrudate with said combined first and second extrudates in a second shaping die, the second shaping die having an opening substantially the same shape as the combined shapes of the first and second and third profile dies.

30. The method of claim 29 wherein said profile dies are all of the same shape.

31. The method of claim 29 wherein two of said profile dies are of the same shape and the third die is of a shape that is complementary to the combination of said first and second dies.

32. A method for forming food products of selected shape from edible compositions by extrusion, comprising the steps of:

providing an extruder including a barrel and a die;

providing an extrudable composition comprising an edible composition and water;

introducing said composition to said barrel and subjecting said composition to shear and heat to form a melt;

conveying said melt through said die to form an extrudate;

passing said extrudate between cooperating mold cavities having complementary shapes which form the shape of said food product while said extrudate is at a temperature and moisture level which allows said extrudate to form within said cooperating mold cavities; and

forming said extrudate into the shape of a food product.

33. The method of claim 32 wherein said water content of said extrudate that is passed between said cooperating mold cavities is at a level of 10% by weight to 30% by weight.

34. The method of claim 32 wherein said water content of said extrudate that is passed between said cooperating mold cavities is at a level of 10̂

% by weight to 20% by weight.

35. The method of claim 32 wherein said water content of said extrudate that is passed between said cooperating mold cavities is at a level of 15% by weight to 20% by weight.

36. The method of claim 32 wherein said cooperating cavities reside in the outer periphery of a pair of interacting wheels, wherein said wheels are rotated as said extrudate is passed between said wheels such that said cooperating cavities align with one another to form the shape of a food product.

37. The method of claim 32 wherein said cooperating cavities reside in the outer periphery of a pair of conveyor belts, wherein said belts are moved in coordination as said extrudate is passed between said belts such that said cooperating cavities align with one another to form the shape of a food product.

38. The method of claim 32 wherein said extrudate is severed into separate food products by said cooperating cavities.

39. A method for forming food products of selected shape from edible compositions by extrusion, comprising the steps of:

providing an extruder including a barrel and a die;

providing an extrudable composition comprising an edible composition and water;

introducing said composition to said barrel and subjecting said composition to shear and heat to form a melt;

conveying said melt through said die to form an extrudate;

providing a surface to receive said extrudate;

guiding said die over said surface in a predetermined pattern to position said extrudate on said surface in said predetermined pattern.

40. The method of claim 39 wherein said guiding is provided by a programmable multi-axis robot.

41. The method of claim 39 wherein said surface comprises a mold cavity and a predetermined length or volume of said extrudate may be deposited in said mold cavity.

42. The method of claim 39 wherein said die comprises a die having an adjustable orifice capable of providing a variety of cross-sectional dimensions to said extrudate.

43. The method of claim 39 wherein said predetermined pattern comprises forming relatively thicker cross-sections of extrudate by pausing the movement of said die relative to said surface.

44. The method of claim 39 wherein said predetermined pattern comprises forming relatively thicker cross-sections of extrudate by moving said die in a loop relative to said surface.

45. The method of claim 39 wherein said extrudate is guided along parallel paths such that two or more portions of said extrudate lie in contact with one another along at least a portion of the parallel paths to build up successive thicknesses of extrudate which adhere together when cooled.