초록 ▼

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 extrus

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. Preferably, the barrel (14, 122) has an internal bore of generally frustoconical configuration with an effective length to maximum diameter ratio (L/D) of at least about 6. Novel extrusion processes and products are also provided, using extremely short extrusion barrel retention times to give cooked extrudates having essentially no amino acid or vitamin nutrient losses, and/or dense, highly cooked, low moisture feeds. Twin screw extruders (232, 232a) with and without mid-barrel restriction elements (252-256) can also be provided, and include an internally tapered barrel (237) with correspondingly tapered, flighted, axially rotatable screws (238, 240).

대표청구항 ▼

[ I claim:] [1.] A method of extrusion cooking an edible material comprising the steps of:forming an edible material mixture including respective amounts of protein and starch and a nutrient selected from the group consisting of an amino acid, a vitamin and mixtures thereof;passing said edible mater

[ I claim:] [1.] A method of extrusion cooking an edible material comprising the steps of:forming an edible material mixture including respective amounts of protein and starch and a nutrient selected from the group consisting of an amino acid, a vitamin and mixtures thereof;passing said edible material into the inlet of elongated extruder having a barrel equipped with an endmost extrusion die and an internal, axially rotatable, flighted screw assembly within the barrel; androtating said screw assembly at a speed of a least about 500 rpm for advancing said material from said inlet along the length of said barrel and out said extrusion die to yield an at least partially cooked, edible extrudate,said extrudate having the starch content thereof at least about 60% gelatinized with at least about 90% of said nutrient therein in a substantially nutritionally active, undegraded form.