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. An apparatus for forming cereal flakes comprising: a cooking device for receiving, working and cooking a plurality of cereal dough ingredients to establish a cooked cereal dough;an extrusion die located downstream of the cooking device, said extrusion die including a first section established by
1. An apparatus for forming cereal flakes comprising: a cooking device for receiving, working and cooking a plurality of cereal dough ingredients to establish a cooked cereal dough;an extrusion die located downstream of the cooking device, said extrusion die including a first section established by a die head formed with a plurality of spaced extrusion ports, each of the extrusion ports having a plurality of spaced geometric openings to establish a plurality of dough streams from the cooked cereal dough and a second section establishing both an outlet of the extrusion die and a convergence zone within which the plurality of dough streams are merged to form a single dough extrudate, with the convergence zone defining the outlet of the extrusion die;a cutter unit juxtapose the convergence zone of the extrusion die for slicing the single dough extrudate at a predetermined thickness to create individual cereal dough discs; anda drying device establishing individual, curled cereal flakes from the cereal dough discs, wherein the die head and the convergence zone of the extrusion die and the cutter unit are configured to form each individual, curled cereal flake with interconnected, varying density regions throughout its body. 2. The apparatus according to claim 1, wherein the extrusion die includes a breaker plate located upstream of the convergence zone and including the plurality of spaced geometric openings. 3. The apparatus according to claim 1, wherein the plurality of spaced geometric openings constitute spaced, circular openings. 4. The apparatus according to claim 1, further comprising: a cold forming device arranged between the cooking device and the cutter unit. 5. The apparatus according to claim 4, wherein the cooking device and the cold forming device are integrated into a single unit. 6. The apparatus according to claim 1, further comprising: a controller linked to the cutter unit, said controller enabling a speed of operation of the cutter unit used in slicing the single dough extrudate to be altered in order to vary a degree of curl of the individual, curled cereal flakes. 7. An apparatus for forming cereal flakes comprising: a cooking device for receiving, working and cooking a plurality of cereal dough ingredients to establish a cooked cereal dough;an extrusion die located downstream of the cooking device, said extrusion die including a first section established by a die head formed with a plurality of spaced extrusion ports, each of the extrusion ports having a plurality of spaced geometric openings to establish a plurality of dough streams from the cooked cereal dough and a second section establishing both an outlet of the extrusion die and a convergence zone within which the plurality of dough streams are merged to form a single dough extrudate, with the convergence zone defining the outlet of the extrusion die;a cutter unit juxtapose the convergence zone of the extrusion die for slicing the single dough extrudate at a predetermined thickness to create individual cereal dough discs; anda drying device establishing individual, curled cereal flakes from the cereal dough discs, wherein the die head and the convergence zone of the extrusion die and the cutter unit are configured to establish each individual, curled cereal flake with a curled flake body having a plurality of spaced, interconnected surface bumps, wherein the curled flake body includes a lower body portion, side portions and a peripheral edge portion, wherein the plurality of spaced bumps include 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 shaped different from the second set of bumps. 8. The apparatus according to claim 7, wherein the apparatus is configured to form each of the first set of bumps with a substantially trapezoidal-shaped configuration. 9. The apparatus according to claim 7, wherein the apparatus is configured to form each individual, curled cereal flake with a thickness in a range of about 0.1 to 3 mm. 10. The apparatus according to claim 7, wherein the apparatus is configured to form each individual, curled cereal flake with varying density regions. 11. The apparatus according to claim 1, wherein the cutter unit is configured such that the predetermined thickness ranges from 375-750 micrometers.
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이 특허에 인용된 특허 (18)
Moore, Gary Steven; Morales Alvarez, Jorge C., Apparatus and method for improving the dimensional quality of extruded food products having complex shapes.
Manser Josef (Uzwil CHX) Egger Friedrich (Niederuzwil CHX) Seiler Werner (Zueberwanger CHX), Mixing kneader device and method for this production of dough, particularly for pasta.
Sadel ; Jr. Stanley S. (Lancaster PA) Sangiovanni Valerio (Lancaster PA), Process containing a cooking extrusion step for forming a food product from a cereal.
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