IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0372977
(2012-02-14)
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등록번호 |
US-8968816
(2015-03-03)
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발명자
/ 주소 |
- Rassi, Barmack
- Robie, Steven C
- Weinstein, James N
|
출원인 / 주소 |
|
대리인 / 주소 |
Diederiks, Jr., Everett G.
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인용정보 |
피인용 횟수 :
0 인용 특허 :
9 |
초록
▼
Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to re
Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.
대표청구항
▼
1. A method for preparing a flaked cereal product comprising: forming a workable cooked cereal dough;directing the cereal dough through a plurality of spaced geometric openings establishing a plurality of dough streams;merging the plurality of streams to form a single dough extrudate;slicing the dou
1. A method for preparing a flaked cereal product comprising: forming a workable cooked cereal dough;directing the cereal dough through a plurality of spaced geometric openings establishing a plurality of dough streams;merging the plurality of streams to form a single dough extrudate;slicing the dough extrudate at a predetermined thickness to create individual cereal dough discs;drying the cereal dough discs, forming individual, curled cereal flakes; andaltering a speed of operation of a cutting device used in slicing the dough extrudate to vary a degree of curl of the individual, curled cereal flakes. 2. The method of claim 1, wherein directing the cereal dough through the plurality of spaced geometric openings constitutes sending the cereal dough through an extrusion die and slicing the dough extrudate includes cutting the dough extrudate immediately upon exiting the extrusion die. 3. The method of claim 1, wherein forming the individual, curled cereal flakes includes creating a flake body having a plurality of spaced, interconnected surface bumps. 4. The method of claim 1, further comprising: cold forming the cereal dough prior to slicing the dough extrudate. 5. The method of claim 4, wherein forming the workable cooked cereal dough includes receiving, working and cooking a plurality of cereal dough ingredients in a single unit which performs both the cooking and cold forming. 6. The method of claim 2, wherein sending the cereal dough through the extrusion die includes sending the cereal dough through a first portion of the extrusion die, with the first portion having the plurality of spaced geometric openings, and then through a second section of the extrusion die, with the second section having a convergence zone in which the merging of the plurality of streams is performed. 7. The method of claim 6, wherein the cutting of the dough extrudate is performed by rotating a cutter unit juxtapose the extrusion die. 8. The method of claim 6, wherein the cereal dough is directed through a breaker plate of the extrusion die upstream of the convergence zone. 9. The method of claim 1, wherein directing the cereal dough through the plurality of spaced geometric openings includes directing the cereal dough through spaced, circular openings. 10. The method of claim 1, wherein altering the speed of operation of the cutting device also varies a thickness of the individual, curled cereal flakes. 11. The method of claim 10, wherein the thickness is in the range of about 0.1 to 3 mm. 12. A method for preparing a flaked cereal product comprising: forming a workable cooked cereal dough;directing the cereal dough through a plurality of spaced geometric openings establishing a plurality of dough streams, wherein directing the cereal dough through the plurality of spaced geometric openings constitutes sending the cereal dough through an extrusion die formed with a plurality of spaced extrusion ports, with each of the extrusion ports having established therein a respective set of the plurality of spaced geometric openings;merging the plurality of streams to form a single dough extrudate;slicing the dough extrudate at a predetermined thickness to create individual cereal dough discs; anddrying the cereal dough discs, forming individual, curled cereal flakes having thicknesses in a range from about 0.1 to 3 mm and varying density regions. 13. The method of claim 12, further comprising: varying a degree of curl of the individual, curled cereal flakes. 14. The method of claim 13, further comprising: altering a speed of operation of a cutting device used in slicing the dough extrudate to vary a degree of curl of the individual, curled cereal flakes. 15. The method of claim 14, wherein altering the speed of operation of the cutting device also varies a thickness of the individual, curled cereal flakes. 16. A method for preparing a flaked cereal product comprising: forming a workable cooked cereal dough;directing the cereal dough through a plurality of spaced geometric openings establishing a plurality of dough streams;merging the plurality of streams to form a single dough extrudate;slicing the dough extrudate at a predetermined thickness to create individual cereal dough discs; anddrying the cereal dough discs, forming individual, curled cereal flakes, wherein forming the individual, curled cereal flakes includes creating each flake to have a curled flake body with a plurality of spaced, interconnected surface bumps and creating the curled flake body of each flake to include a lower body portion, side portions and a peripheral edge portion, with the plurality of spaced, interconnected surface bumps including a first set of bumps in the lower body portion and a second set of bumps in the side portions, with the first set of bumps being geometrically shaped different from the second set of bumps and each flake having varying density regions. 17. The method of claim 16, wherein creating the curled flake body includes forming each of the first set of bumps to have a substantially trapezoidal-shaped configuration. 18. The method of claim 16, further comprising: altering a speed of operation of a cutting device used in slicing the dough extrudate to vary a degree of curl of the individual, curled cereal flakes. 19. The method of claim 18, wherein altering the speed of operation of the cutting device also varies a thickness of the individual, curled cereal flakes. 20. The method of claim 19, wherein the thickness is in the range of about 0.1 to 3 mm.
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