초록 ▼

An extrudable food product is provided by a food cooker extruder (12) and is mixed with an additive to form a patterned food product, using a pattern forming die (20, 220). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of a

An extrudable food product is provided by a food cooker extruder (12) and is mixed with an additive to form a patterned food product, using a pattern forming die (20, 220). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of at least 50:1 at an average convergence angle of .ltoreq.45.degree. while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned dough, and then is extruded through a die port (13) having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate. The food product comprising, multiple extrudates are simultaneously formed with the flow rates for each extrudate being adjustable by an adjuster plug (16) including a smooth cylindrical portion (86) extendable into a passageway (14) having a circular cross section of a larger diameter than the cylindrical portion (86). A color additive is injected to provide a topical coating to the periphery of the flowing dough to lubricate and reduce friction of the periphery of the flowing dough with the passageway (22) and to produce a surface coloration on the periphery of the flowing dough.

대표청구항 ▼

1. A food piece comprising:a cereal body formed by cutting an extruded dough, having an as associated color, to define first and second, generally parallel faces of the body, each of said first and second faces having a color corresponding to the associated color of the extruded dough, said body als

1. A food piece comprising:a cereal body formed by cutting an extruded dough, having an as associated color, to define first and second, generally parallel faces of the body, each of said first and second faces having a color corresponding to the associated color of the extruded dough, said body also including an outermost peripheral side edge portion which extends about the first and second faces and defines a spacing between the first and second faces; and an additive, constituting a topical coating, arranged solely upon and entirely about the peripheral side edge portion of the body, said additive having a color which is different than the color of the first and second faces, wherein the food piece has a weight ratio of body versus additive in the order of 200:1.