| US 7,585,532 B2 | ||
| Apparatus and method for improving the dimensional quality of extruded food products having complex shapes | ||
| Gary Steven Moore, McHenry, Ill. (US); and Jorge C. Morales-Alvarez, Plano, Tex. (US) | ||
| Assigned to Frito-Lay North America, Inc., Plano, Tex. (US) | ||
| Filed on Sep. 01, 2004, as Appl. No. 10/932,225. | ||
| Application 10/932225 is a continuation in part of application No. 10/623048, filed on Jul. 18, 2003, granted, now 6,854,970. | ||
| Application 10/623048 is a continuation in part of application No. 10/047503, filed on Oct. 29, 2001, granted, now 6,620,448. | ||
| Prior Publication US 2005/0048180 A1, Mar. 03, 2005 | ||
| Int. Cl. A23P 1/14 (2006.01) | ||
| U.S. Cl. 426—446 [426/449; 426/516; 426/517; 426/518] | 20 Claims |
| 1. A method for making an extruded food product having a desired target shape said method comprising the steps of:
a) supplying a first die comprising a plurality of first die orifices wherein said first die orifices are configured to obtain
said desired target shape;
b) supplying a second die having one and only one second die orifice wherein said second die orifice is configured to obtain
said desired target shape, wherein said second die is connected to said first die;
c) extruding a dough through said first die having a first pressure drop into a bore disposed between the first die and second
die thereby:
forming a pre-expanded dough rope at each said first die orifice from said dough;
flashing vapor from each said pre-expanded dough rope;
restraining expansion in a radial direction with said bore disposed between the first die and second die; and
d) extruding said pre-expanded dough ropes through said second die having a second pressure drop thereby forming an extruded
food product having said desired target shape.
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