MXPA01010824A - Apparatus and methods for making multiple, complexly patterned extrudates - Google Patents

Abstract

Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern forming die (20). 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 4:1 to as much as 50:1 at an average convergence angle of 5 to 65°while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned food product, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.

Description

APPARATUS AND METHODS FOR ELABORATING EXTRUDED WITH MULTIPLE COMPLEX MODELS 1. Field of the invention.

The present invention comprises apparatus and methods for making multi-color extruded food products with complex models. More particularly, the present invention relates to apparatuses and methods for reducing a large cross-sectional area of a food extrusion with complex model to a smaller area and at the same time maintaining the complex model, with apparatus and methods for adjusting the flow of plastic extrudable food product, and with a manifold for making multiple extrudates formed of a plastic extrudable food product and having uniformity of flow. 2. Background Food products such as ready-to-eat cereals ("R-T-E") and snack foods vary widely in composition, shape, color, taste, texture, and so on. Such products may include inflated and uninflated varieties. An attractive feature is its appearance which can include specific attributes such as shape and coloration. Especially attractive are products that have a coloring pattern, shape and / or a complex shape which is complex but organized. A wide variety of techniques are known to provide products of complex shape such as rings, stars, letters, figures, and so on. The problems generally include how to consistently provide the desired degree of detail of form or resolution in the finished parts. Similarly, for products with color, the problem is how to consistently provide a fine level of detail. This problem of imparting a fine level of detail is particularly difficult when R-T-E cereals are provided with complex models due to their generally smaller size. The problem is even more serious for R-T-E cereal products inflated due to their very small size of the granules that are expanded to form the finished products. Of course, the granules must contain and retain the complex model. In particular, it would be desirable to prepare inflated RTE cereals having a pattern of shape and color reminiscent of various sports balls such as baseball, soccer, basketball and soccer balls, as described in 1) USSN 014,233, filed on October 18, 1993 by Laughiin et al. entitled Part of Foodstuff, 2) USSN 014,068, filed on October 12, 1993 by Laughiin entitled Food Product Part, 3) USSN 014,474 filed on October 22, 1993 by Laughiin entitled Food Product Part, and 4) USSN 014,069, filed on October 12, 1993 by Laughiin entitled Food Product Piece, respectively. Such products are characterized in part by a high degree of resolution for example by line characteristics (for example to indicate traditional cooking models), with a thickness of lmm > and even 0.5 mm > . Providing a cereal granule which when inflated provides an inflated R-T-E cereal that shows such fineness of detail which is a difficult problem to solve. Food products with colored lines or with external strips such as cereals R-T-E as well as the apparatus and method for their preparation are described in the patent of E.U.A. 2,858,217 titled Cereal Product With Striped Effect and Method of Making Same (issued October 28, 1958 to J. O. Benson). The '217 patent discloses an extruder extruder having a die insert that injects color to mix an extrudate with a complex pattern. However, the extrudate is extruded directly without any reduction in its cross-sectional area. In addition, the method seems to be limited to producing only scales in a simple model of generally parallel lines more or less straight. The method is not capable of generating a direct expanded cereal or snack (ie, expanded directly from the extruder), having a line detail of such a degree of fineness. An improvement or modification in the art to provide a snack piece based on cereal with colored lines is described in the patent of E.U.A. 3,447,931 (issued June 3, 1969 also to Benson et al.) Entitled Process For Preparing to Puffed, Concave Shaped Cereal Product. More particularly, the '931 patent describes a process for making a piece of cereal R-T-E in the form of a flower cup having a pattern of complex lines. The process involves extruding a plurality of strands of rope mass which are pressed together to form a column or rope without a decrease in material in the cross section in which it is then combined under conditions such that inflation does not occur. The chain composed of compressed filaments is then cut into wafers and subsequently inflated by heat. Although useful, the process seems to be limited to producing only the "flower button" shape. In addition, the prepared pieces are a larger snack piece size instead of relatively smaller pieces characteristic of the R-T-E cereals. Especially in commercial applications, the plastic extrudable food product is supplied in an amount to form a plurality of extrudates. Then problems arise that the extrudates have uniformity of flow for consistency in the final product, with adjustment of the flow velocity and pressure being carried out without increasing the probability of downstream clogging. In addition, problems also arise that the extruded ones interfere with each other for example by falling on top of each other making the downstream processing difficult. In a first aspect, the present invention provides an improvement in the apparatuses and methods for preparing food products characterized by at least two colors, in an organized model. In particular, the present invention provides an improvement in the degree of fineness level of color detail (lmm >;) even in food products such as inflated R-T-E cereal granules which are very small in diameter (for example 3 to 6 mm). In a further aspect, the present invention provides an improvement in the apparatus and methods for adding additives in the flowing mass. In particular, the additives are added in the interstitial spaces imparted in the flowing mass, with portions of the interstitial spaces filled upstream of the addition of the additives to prevent the additives from flowing into those portions. An object of the present invention is to avoid a disproportionate amount of additives that are located outside the flowing mass. In a further aspect, the present invention provides a flow rate adjustment apparatus for adjusting the flow of the plastic extrudable food. In particular, the present invention provides an improvement where the flow of the dough does not stop or is allowed to accumulate which can lead to dough hardening, with the hardened dough that can potentially cause plugging problems downstream. In another aspect, the present invention provides a manifold wherein the extrudates are located in a non-circular pattern avoiding the problems of individual extrudes that interfere with each other and that allow for easier placement on horizontally placed conveyors. In particular, the present invention provides an improvement that the extrudates are in a horizontal model in a single plane. The present invention further provides improvements in the food products and their preparation methods described in Apparatus and Methods for Making Complexly Patterned Extrudates (USSN 849,848 filed May 23, 1997, or equivalently WO 95/31108, published November 23, 1997). of 1995). More particularly, the present improvements involve the realization that the methods, apparatuses and techniques can be applied not only to incompressible fluids described in WO 95/31108 but also to compressible fluids such as confectionery foams.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a partially exploded end view of a die face of a food-cooking extruder showing a plurality of outlet orifices. Figure 2 is a greatly exploded sectional view of a reduction passage of the present invention taken along lines 2-2 of Figure 1. Figure 3 shows an enlarged sectional view of a die insert. for making a mass with enlarged complexity, taken along lines 3-3 of Figure 2. Figure 4 is an enlarged sectional view of a die insert showing the channels for color flow of food taken along lines 4-4 of Figure 3.

Figure 5 is an enlarged sectional view of the die insertion piece taken along lines 5-5 of Figure 4 in an upstream orientation. Figure 6 is an enlarged sectional view of the die insertion piece taken along lines 5-5 of Figure 4, similar to Figure 5 but showing a downstream orientation. Figure 7 is an enlarged plan view of a piece of cereal R-T-E with a complex, inflated and finished model, which is prepared using the present methods and apparatus. Figure 8 is an enlarged sectional view of a piece of cereal R-T-E taken along lines 8-8 of Figure 7 showing the concave shape of the cereal piece. Fig. 9 is a partial sectional view of the food-cooking extruder taken along lines 9-9 of Fig. 2. Fig. 10 is a front elevational view of a manifold for making multiple extrudes secured at the exit of a food cooking extruder. Figure 11 is a partial cross-sectional view of the manifold taken along lines 11-11 of Figure 10.

When used in the figures of the drawings, the same numbers designate equal or similar parts. Further, when the terms "upper part", "lower part", "first", "second", "upper", "lower", "height", "width", "length", "extreme" are used herein, "," side "," horizontal "," vertical "and similar terms, it should be understood that these terms refer only to the structure shown in the drawing and are used solely to facilitate the description of the invention.

DESCRIPTION Now with reference to the drawing and briefly in particular to Figure 1, there is shown an apparatus for preparing a piece of cereal dough with complex models according to the preferred teachings of the present invention which is the apparatus 10 and which generally includes a medium to provide at least one extrudable food product or a cooked cereal dough such as the cooked extruder 12, as seen in Figure 1. The extruder 12 is observed to have at least one, and more preferably a plurality of, holes. exit holes 13, each for extruding a cooked cereal dough with complex models of the present invention (not shown) or other extrudable food product. Although the cooker extruder is the preferred equipment for providing an extrudable feed, other equipment and conventional techniques can also be used. For example, a batch cooker or a semi-continuous cooker for cooking the bulk ingredients can be equipped with a dough conveyor and forming element. In other embodiments, for example a low moisture fruit paste, a single screw conveyor may be used. Although particular reference is made in the present description to the provision of fibrous materials with complex models such as RTE cereals and snack products, those skilled in the art will appreciate that the apparatus and techniques can be used with a wide variety of food products. extrudable, especially such as plastic foods and as fruit products with low moisture content. Now with reference to figure 2, the cooking extruder 12 provides the cooked cereal dough in quantity which can supply one, or preferably, especially in commercial applications, a plurality of passages 14, each directed towards an exit orifice 13. In highly preferred embodiments, the apparatus 10 may additionally include a means for adjusting the flow rate of the cooked cereal dough and as well as the pressure such as the adjustably retractable dough flow adjusting plug 16 shown. Such a flow rate adjustment means is particularly useful when, as in the embodiment shown, the extruder supplies a large number of extrusion holes. In the absence of such a flow rate adjustment means, the particular extrusion characteristics (e.g., pressure, mass flow) of each of the many orifices are difficult to control since the length of the passageway 14 of the central supply may vary. The flow adjusting plug 16 may include a rod or bolt 80 having at least upper and lower cylindrical portions 84 and 86. The upper portion 84 in the most preferred form includes threads 82. The lower cylindrical portion 86 is in the most preferred form of a stopper having a smooth outer periphery of a diameter which is smaller than the diameter of the passage 14. In addition, the The inner axial end 84 of the portion 86 opposite the portion 84 has a generally flat configuration and specifically has a diameter which is considerably larger than the diameter of the passage 14. The extruder 12 has a cylindrical perforation which intercepts in a generally perpendicular manner with passage 14 and which includes a threaded portion, radially outwardly, and a radially inwardly smooth portion having a generally equal diameter a and to slide and rotate at the reception of portion 86 so that the centerline of the portion 86 is generally perpendicular to the centerline of passage 14. Bolt 80 further includes a threaded portion that and immediately locates portions 84 and 86 of a size for threadable reception in the extruder drilling. The cap 16 further includes a means for sealing against the mass of the extruder 12 that leaks out of the passage 14 such as at least a first "90" O-ring 90 inserted into a receiving peripheral slot 92, 93, respectively. . The cap 16 may include a lock nut 94 threaded onto the threading 82 of the portion 84 and which may be pressed against the block 96 to secure the pin 80 against movement such as that caused by vibration of the extruder 12. When rotating the bolt 80 inside and outside the extruder orifice, the portion 86 can be retractably and adjustablely extended within the passage 14. It can be seen later that the flow area through the passage 14 in the cap 16 is inversely related to the degree wherein portion 86 extends into passage 14. It should be appreciated that portion 86 can not collide or stop the flow of mass through passage 14 or provide an accumulation position for the mass in passage 14.

In particular, due to the smaller diameter of the portion 86 as compared to the passage 14, the outer extension of the portion 86 will extend along a cord over the circular cross section of the passage 14 at a distance from its center smaller than its radius, which allows the flow of mass between them. It should be appreciated that due to the circular cross sections of portion 86, the mass will tend to flow around portion 86 through passage 14 and not stop at the front thereof as may occur if a flat surface or other surface were present. not cylindrical Likewise, when the portion 86 retracts completely out of the passage 14, the extruder perforation does not form positions outside the passage 14 in which the mass can accumulate. Further, due to the preferred shape of the end 88 relative to the passage 14, even if the bolt 80 is rotated so that the end 88 coupled with the wall in the extruder 12 defining the passage 14, the end 88 does not closely match with passage 14 but similarly it generally extends along a cord of the circular cross-section of passage 14, at a spacing of its center smaller than its radius, which allows mass flow therebetween. Stopping the mass flow or allowing the accumulation of mass or its increase can lead to the hardening of the mass, and the hardened mass can potentially cause jamming problems downstream. In the most preferred form, with the end 88 engaging the wall in the extruder 12 defining the passage 14, the portion 86 covers less than 90% of the cross-sectional area of the passage 14 which allows the flow of mass through the at least 10% of the cross sectional area of passage 14 at all times. The apparatus 10 essentially further includes at least one food color supply 18 which can deliver a food material with a color, flowable, as a food color liquid (either oil-based or preferably water-based). The color supply 18 is in fluid communication with the apparatus 10 further includes a means for mixing or forming the color liquid for the food and an extrudable food product within the food extrudate with complex models such as a greatly enlarged model (in relation to to the exit hole) forming the die insert 20 shown. In the preferred embodiment, the passage 14 may include a first flared or divergent portion 21 immediately upstream of the die insert 20 to extend the passage 14 to a diameter equal to the die insert 20 as well as a second portion 22 convergent flare downstream. In the drawing, passage 14 and other constituent elements are shown close to their actual size. Therefore, the diameter of the die insert 20 is about 30 mm and is placed within the slightly enlarged portion 24 of the passage 14. As a result, the diameter of the mass extrudate with a complex pattern as it comes out of the die insert 20 will have an enlarged initial diameter of about 30 mm. Of course, other sizes can be used for the die insert 20 (for example 15 to 100 mm). In Figure 2, it can be seen that the mass extrudate with complex pattern formed in this way, then moves through by pressure flow and apparatus 10 further includes a means to reduce the cross-sectional area of the food extrudate with complex model while maintaining the model such as a reduction or passage 25 of narrowing shown. The reducing passage 25 can be made in one piece having, for example, a truncated cone-shaped perforation or, as shown, with a plurality of individual pieces such as a first, second and third pieces 26, 28 and 30. , respectively, which are shown. Individual parts can be cleaned more easily. further, the angle of convergence and other attributes, for example the internal surface, can be adjusted as needed (for example the smooth condition, a non-stick surface) to adapt to the differences in the extrusion characteristics of the different food products. In Figure 2, it is noted that the passage 14 has a relatively larger initial diameter 34 and a relatively smaller final diameter 36 or exit, in the exit orifice 13. In addition, although the passage 14 is shown with a circular cross-sectional area, in other embodiments the passageway 14 can be made with a more complex pattern or with a peripheral configuration to define, or to partially define the exterior shape or configuration of the finished piece, which includes both regular forms (for example stars, rings, ovoids, geometric shapes) as well as irregular shapes (for example animals, objects such as trees, vehicles, etc.). In addition, the passage 14 can be manufactured with an inner surface of desired characteristics, for example polished or with a surface of Teflon or other non-stick material, so as to provide a lowered friction to facilitate retention of the complex pattern or to reduce the deformation of the model. Especially desirable is an ovoid cross section for the passage for the preparation of a football of the football or rugby type. An important feature of the present invention is the angle of convergence of the reducing passage. It has been found important to maintain an average convergence or a confinement angle of 5o to 45 °, preferably of 5o to 20 °, and more preferably of 10 ° to 15 °, in order to maintain the model while reducing the area in cross section. By "average convergence" it is meant that the formed angle of the diameter of the die insert 20 relative to the diameter 36 of the outlet orifice 13 over the length of the reducing passage. As shown, with the passage parts 26, 28 and 30, some parts, for example 26 and 30, have a sharper angle of convergence, while the part 28 has a less acute angle. Internal obstructions (eg ridges) should be avoided so that a continuous passage is provided to minimize alteration of the complex pattern that forms in the mass. Figure 2 shows that the diameter 36 of the outlet orifice is approximately 3 mm. Since the passage 14 can have a complex cross-sectional shape as described above, the degree of reduction of the model is more aptly characterized in terms of the reduction in cross-sectional area instead of simply more a reduction in the diameter. Therefore, the degree of cross-sectional area reduction in the strated embodiment is approximately 100: 1. Of course, for other modalities (for example, for larger snack items), the degree of reduction of the cross section can be as small as 25: 1. The diameter 36 of the exit orifice for a snack product can be correspondingly larger, for example from 5 to 15 mm. Surprisingly, such an acute convergence angle allows a reduction in the cross-sectional areas of at least 50: 1 and even approximately 100: 1, and at the same time a fine level of detail is maintained in the complex model. In this way, a complex shape can be imparted to a larger mass face or cross-section and then reduced to a much smaller desired finish in the cross-sectional area. This distribution allows the manufacture of a relatively large die insert for imparting a complex pattern. The manufacture of a small die insert for imparting the desired degree of detail to the final outlet diameter, although possible in a development scale extruder, is not particularly practical due in part to the plugging or breaking down of the part of insert 20 of die. The provision of a reducing passage having the required convergence angle allows to provide three-dimensional shapes in which they are produced with a fine level of color detail. In addition, the finished pieces are characterized by a color throughout the entire piece, compared to the only topical or surface coloration.

Furthermore, it is observed that the mixing is not immediately close to the discharge orifice 13 but is separated from it. This allows the mass to "set" a bit in a way that helps maintain the complex shape. Reference is now made to Figure 3, which shows an enlarged cross-section of the die insert 20 forming the model. As can be seen, this particular die insert can be used to manufacture a two-colored food piece 40, as seen in FIG. 7, which has an oscillating or spiral pattern. However, other die inserts can be substituted to form a model for it, for example, they can impart a line model for products that recall soccer balls, basketball and some other sports objects. The die insert 20 includes a means for imparting at least one, and more desirably a plurality of interstitial mass separations for example between a plurality of mass dividing passages such as passages 44, 45 and 46 respectively formed by the die division members 47. The die insert 20 can further include a means for injecting a food color or a dough with a second color within the interstitial mass separations such as a plurality of uniformly spaced food color injection orifice arrangements 48 which they are formed in the die division members 47 and fed by a passage 50 of fluid supply therethrough. The extrudable food product itself can have color. The color supply 18 can supply a different color or the same color that has a darker or lighter matrix. Specifically, the food color passages 50 are supplied with the feed liquid from one of the additional food color feed orifices, such as the holes 52, 54 and 56, respectively in the die dividing members 47. Of course, when the second material or the colored material is a food product such as a second dough or a fruit cake, the passages and the insertion holes can be enlarged to reduce friction and blocking potential. Referring now briefly to Figure 4, it can be seen that the die insert 20 can further include a color fluid supply reservoir 58 that is supplied by the color supply 18 and which is in fluid communication with others. holes 52, 54 and 56 of color supply of food for supplies. The die insert 20 can further include a means for sealing the color fluid supply reservoir 58 against premature mixing with the mass such as the rings 60 and 62 at "0" shown. Reference will now be made briefly to Figure 5 which shows the face 64 upstream of the die insert 22. Figure 5 shows that the upstream face 64 for this particular die insertion piece does not contain color supply discharge orifices and that the color discharge preferably is in a downstream direction. Reference will now be made briefly to Figure 6, where the relationship between the supply inlet orifices 52, 54 and 56, the supply passages 50 and the color discharge orifices 48 can be seen more simply. It can then be seen that the color will tend to fill the interstitial spaces in the mass flowing between the passages 44, 45 and 46 that is formed by and behind the die division members 47 to create a line in the shape of the members 47 division of die in the extruded mass flow. Referring now to FIGS. 3 and 4, notches 57 are provided in the die dividing members 47 extending axially from the downstream side toward, but spaced from, the upstream face 64 and specifically upstream from the discharge ends. of the holes 48. The axial length of the notches 57 is sufficient such that when the mass is extruded through the passages 44, 45 and 46 it tends to flow into and fill the portions of the interstitial gaps in the notches 57 upstream or when the color is discharged from the holes 48. The portions of the interstitial gaps axially in line with the notches 57 are then filled with upstream mass from which the color is discharged to prevent the color added by the holes 48 from flowing into the interior of these portions. In the preferred form shown in Figures 3 and 4, notches 57 formed in the die dividing members 47 of the intermediate holes 48 and the inner surface wall and in the preferred form adjacent to the surface wall are shown. inside of the die insert 20. If the die dividing members 47 extend and engage the interior surface wall of the die insert 20, the color will tend to move in the interstitial spaces along the entire interior surface wall of the part. of insert 20 of die and will tend to fill the gap between the mass passing through passages 44, 45 and 46 and the inner surface wall of the insert 20 of troguel. This leads to a disproportionate amount of color found on the outside of the extruded mass. Therefore, the notches 57 generally prevent the color from traveling along the entire interior surface wall of the die insert 20 to virtually eliminate or reduce color on the outside of the extruded dough. It can also be seen that the notches 57 can also be provided in the die dividing members 47 separated from the inner surface wall of the die insert 20. One reason for such a distribution would be where multiple colors are desired in the extruded mass. This can be done by supplying a first color for some of the holes 48 and where the other holes 48 are supplied with a different color or shade. The notches 57 can then be provided in the die dividing members 47 that separate some of these holes 48 from the other holes 48 to generally prevent intermixing of the additives in the extruded dough. Reference will now be made briefly to Figures 7 and 8 which show that the food piece 40 can have a cup shape and where coloration can extend through the body of the piece. The piece 40 shown is an inflated piece of cereal R-T-E which is prepared by direct expansion of the extruder having a finished diameter of about 70 mm. In the present invention, the mass with complex models of reduced cross-sectional diameter is extruded through the small diameter outlet orifice 36 (for example about 3 mm). Subsequently, the extrudate is cut on the face in a convenal manner to form individual pieces for example by means of one or more rotating blades. Based on the conditions of the extrudate, an uninflated granule piece can be formed for subsequent inflation or, alternatively, and preferably in the present, an inflated finished piece expanded directly is formed. The finished piece of food either inflated subsequently or inflated by direct expansion when it leaves the outlet orifice 13 is esselly characterized by high resolution or a fine degree of color detail. The detail may include the coloring of the surface line as thin as about 0.5 mm in the inflated product. In some embodiments, the interior may also be two colors or multiple colors, and at the same time may have a topical or surface coloration. The extrudable food may comprise a wide variety of convenal food types in particular may include a fruit paste, potato dough (for example for a manufactured fry) or cooked cereal dough. The cooked cereal dough can be for any cereal R-T-E (either inflated or un-inflated food) snack products, baked goods or pasta. Cereal masses cooked for inflated R-T-E cereals are especially desirable. Inflated food products such as snacks can be prepared by inflating with hot air, frying with deep fat, inflating by gun or microwave (especially high intensity, eg> 100 V / cm field strength). The product inflated without a deep fat frying may have oil added to the composition or may have a topical application of oil. The R-T-E cereals can have a sugar coating. Inflated pieces of food from the product base (ie, before, or without oil or sugar) may have a density of approximately 0.1 to 0.5 g / cc. The colored portion forms a line of a plane through the body of the food piece. The "highly complex" food products are characterized in that they have a plurality of color characteristics at least two of which (e.g., two planes or a line and a plane) are intercepted within the body of the food piece. Surprisingly, the extrudable food may further comprise a compressible fluid such as an aerated confection foam at the intermixing point with a second colored food material and finished aerated confectionery products prepared therefrom. By "aerated confectionery product" is meant an aerated confectionery food product, especially in solid form, having a density in the range of about 0.10 to about 1.0 g / cc and comprising about 1 to about 30% water , based on the total weight of the aerated confectionery product. It will be appreciated that a non-aerated confectionery or a confectionery product will usually have a density of about 1.4 g / cc. Aerated confectionery products are porous, that is, they contain bags or air cells, either open or closed cells. By compressible fluid herein is meant a fluid whose density responds to pressure, such as a foam. In contrast, water, milk, cooked cereal dough fruit purees are substantially incompressible fluids (ie, their densities vary little in response to an increase in pressure). Aerated confectionery foams with well known and those skilled in the art will have no difficulty in selecting suitable ingredients to form foam compositions for use herein. (See, for example, U.S. Patent 4,925,380 issued on 10/20/1986 entitled "Multicolor Confection Extrusion System" and 5,019,404, issued on 2/28/1990 entitled "Multicolor Confection Extrusion System"). Generally, the aerated configurations comprise: approximately 50 to 95% of a saccharide component; approximately 1 to 30% humidity; and about 0.5 to 30% of a structuring agent. Preferably, the saccharide component is used in about 70% to 90% of the confectionery compositions. The saccharide component can include a pure dextrose monosaccharide (e.g., anhydrous dextrose syrup, or monohydrate) and disaccharide sugars such as sucrose and fructose, as well as hydrolyzed starch syrups such as corn syrup which include dextrin, maltose and dextrose. , inverted sugar syrup which include levulose and dextrose and / or converted fructose or glucose syrups. A portion of the saccharide component can be supplied by impure or flavored saccharide ingredients such as fruit juices, purees, honey nectars, concentrated fruit juices, fruit flavors and mixtures thereof. The saccharide component can also include polysaccharides such as corn starch. The composition of the aerated jam foam includes essentially additionally about 0.5 to 30% preferably about 1 to 4%, and more preferably about 2.5% by weight of a structuring or foam-gelling component. Suitable structuring components include flavoring agents (eg, soy proteins, albumen, sodium caseinate, malted milk whey protein and mixtures thereof), hydrocolloid colloids such as pectin, gelatin, modified starches, gums and mixtures thereof. same. For products that are going to be sold in the United States, the preferred structuring agent is gelatin. Gelatine can be derived from bovine, porcine or fish (fish) sources or it can be a mixture thereof. In the most preferred embodiments the foam comprises: about 40% to 50% sucrose (dry weight basis); about 20% to 30% corn syrup (base in dry weight); about 2% to 4% gelatin (base in dry weight); and approximately 10 to 25% humidity. In a preferred embodiment, the marshmallows are fat-free, that is, they have a fat content of less than 5% (based on dry weight) preferably less than 0.5%. In these embodiments, the level of fat is provided by the lipid content associated with one or more ingredients as compared to the addition of a fatty component. In other variations, for example chocolates, the aerated jam may comprise an aggregate fat constituent such as about 1 to 10% cocoa butter, milk fat or containing milk fat (eg cheese) or other edible fat triglycerides or limitations of fat such as sucrose polyesters. The extrudable confectionery food product compositions may further comprise a wide variety of supplementary materials for improving the organoleptic, visual or nutritional properties of the finished confectionery products. Useful materials include, for example, colors, high potency sweetening flavors, preservatives, nutritional fortifying ingredients and mixtures thereof. If present, such optional materials may collectively comprise from about 0.01% to about 25% by weight of the present products, preferably about 1 to 10%. More preferably, any insoluble component such as a mineral fortifying ingredient (eg, calcium carbonate for calcium fortification) is added in the form of a fine powder having a particle size such that 90% has a smaller particle size of 150 micrometers, preferably 100 μm or less in size. The extrudable confectionery food product compositions may optionally be flavored and / or colored to provide uniform products or products having different color and flavored portion phases. By "color" is meant a confection of any color, including white, which may be provided by the base confectionery ingredients, or by additional artificial or natural coloring agents. The term "color" also includes various shades or tones, for example pink and red. In more preferred embodiments, the extruded confectionery food product, when it is a confectionery foam and is substantially free of any pure flour or starch component (i.e., less than 0.5% on a dry weight basis) and especially of any exothermic material. non-gelatinized starch or flour. Of course, modified starches that are used as a structuring agent can be used. The moisture content of the extrudable confectionery food product foam on which it is combined with the second food material can be immediately before, immediately after the extrusion range of about 12 to 30%, preferably about 12 to 25% The confectionery compositions have densities of 0.10 to 1.0 g / cc, preferably about 0.15 to 0.3 g / cc after extrusion. The foams can be aerated with air or preferably with nitrogen gas. At the point in the present process in which the second flowable food material is to be combined with the aerated confectionery foam, the foam is in the form of a compressible fluid. The confectionery foam has a viscosity which generally varies from about 10,000 to 30,000 cps, preferably from about 15,000 to 25,000 cps. In a preferred embodiment, the second flowable food material is preferably an edible "ink". Good results are obtained when the edible ink material comprises: about 60 to 70% corn syrup (based on dry weight); 1 to 10%, preferably about 4% to 8% dye or dyes, preferably about 6% and the rest of humidity. Any edible dye can be used, insoluble dyes such as Lake pigments such as black are preferred for use herein. Preferably the edible ink has a viscosity of about 20 to 2,000 cps, preferably about 500 to 2,000 cps. Maintaining an edible ink at such high viscosities is useful for combining the edible ink or the liquid colorant with a high viscosity confectionery foam. Other variations of edible ink may comprise about 1 to 10% dye or colorants, water and sufficient amounts of a thickening agent to provide viscosity herein. This high viscosity of the second fluid material is useful for distributing the second color in the confectionery foam having a higher viscosity to provide a complex pattern without intermixing in the first food material.

Fine or flat lines can all be one color or can include a second color. If desired, the first food material may further comprise a small amount of an ingredient that supplies a divalent ion such as a soluble calcium or magnesium ion such as calcium chloride or magnesium chloride, especially if the second food material contains an agent gelling agent of calcium or magnesium hardening. The calcium and magnesium in the first food material helps to "hold" the second material in place and therefore helps maintain the complex model by reducing the area in cross section. During the extrusion step, the aerated confectionery extrudable feed is maintained at temperatures ranging from about 20 ° C to about 85 ° C (70-180 ° F). Preferably, the temperature is maintained above the gelation temperature of the particular foam structuring agent used. Especially, when gelatin is used as a structuring agent, preferred methods control the outlet temperature from about 35 ° C to about 46 ° C (95-115 ° F). When reducing the passage it can optionally be cooled to help in an accurate control of the temperature. In some preferred embodiments, especially for when the first mass of extruded food is an aerated foam, the orientation of the apparatus is such that the exit orifice 13 is such that the foam is extruded substantially in a vertical or preferably vertical downward direction. The orientation helps provide a few seconds for the aerated foam to harden after extrusion to help keep the model complex. To the extent that the foams are aerated before expansion, the degree of expansion after extrusion is modest or nominal. As a result, the degree of detail that can be achieved or the line resolution can be as fine as less than 0.1 mm in the piece of finished confectionery food. In other variations, the second favorable material may be a second confectionery product or foam of a composition or of similar or different properties. Subsequently, the present methods when an aerated confectionery foam the extrudable food can essentially include a cooling step to allow the structuring agent to harden and thereby form an aerated jam such as a marshmallow. This cooling or hardening step can be conveniently carried out by extruding the aerated foam into a bed of corn starch to control the stickiness. As a result, the food pieces may comprise approximately 1% to 15% corn starch applied topically as part of the saccharide component. The present methods may further comprise the step of forming or cutting the extruded or cooled and aerated confectionery chain into pieces of the desired shape, size and moisture content. Especially desirable are the wafer-shaped pieces that have an opposite pair of major surfaces. The wafer pieces may have a periphery configuration shaped as described above. In a preferred embodiment for the production of smaller pieces of jam, the wafer pieces may have a thickness ranging from about 3 to 10 mm; preferably about 4 to 10 mm. To produce such wafer pieces, the foam can be extruded in the form of a continuous chain having a cross section of about 15 mm2 to 900 mm2, preferably 100 mm2 to 500 mm. In the manufacture of soft marshmallow or other soft jams, the fortified finished soft marshmallow products prepared in this manner are ready for conventional packaging for distribution for sale. Optionally, the soft marshmallow may be subjected to a modest drying step to adjust the moisture content within the range of moisture content described herein.

However, in the preparation of a dried aerated confectionery, the present methods additionally comprise a step of finishing-drying the pieces of "hardened" aerated confections to form dry marshmallow pieces. The pieces may be dried to a final moisture content of about 1 to 8%, preferably 1 to 6% to form dry aerated confectionery pieces with current complex models, herein. The resulting pieces can then be consumed as jams. The dried marshmallow pieces find a particular suitable condition for use as an attractive added component of food products. For example, pieces can be added to a ready-to-eat breakfast cereal ("R-T-E"), especially sugar-coated R-T-E cereals designed for breakfast cereals for children. In some embodiments, aerated and dried foam products with complex models can also be mixed with inflated R-T-E cereal products that also have a feature with a complex model (either the same or different). In other variations, the jams provide attractive carriers for various ethical medications, vitamins, minerals and the like. Due to the airy and fragile texture, the jams are easy to chew and dissolve quickly.

What is more surprising, it has been found that maintaining a complex model while reducing the size in the cross-sectional diameter is less demanding for an aerated confectionery foam. As a result, a larger average convergence or confinement angle can be used for such particular food products. Although the present low convergence angles (5o to 45 °) can be used for aerated confectionery foams, large average acute convergence angles varying from more than 45 ° to 65 ° can also be used. In other embodiments, the average convergence angle varies from about 5 to 65 °, but preferably below 55 °. In addition, the cross section reduction ratios as little as 4: 1 can be used in some embodiments and can vary to a size as large as 120: 1. For component products, however, (ie, where an aerated confection foam is only a portion or phase of a multi-phase extruded product that involves especially incompressible fluids), acute average convergence angles smaller than 5o are preferred. Four. Five. Although in the present invention the insert part 20 of the particular die shown and designed to combine a color of liquid food into a first food material such as a cereal dough cooked in a manner that provides extremely fine detail line coloring, the piece of Die insert 20 can be modified (for example, by an enlargement of holes 52, 54 and 56, fluid passages 50 and discharge ports 48) to combine two or more cooked doughs or other colored, flowable food materials , especially liquefied fats (eg chocolate, cheese) or a fruit paste or confectionery foam. The second extrudable food material (either liquid, foam mass, etc.) can be all of one color and can have additional colors. In addition, although the particular die insert 20 shown is designed to provide the swirled finished product shown, other die insert parts may be interchanged to provide the line coloring detail to provide the desired particular products such as the various balloons. sports (for example, soccer, baseball, basketball, and football) referred to above. It will be appreciated that for those embodiments that are extruded and direct expansion or inflated before extrusion that the lines having a detail of approximately 0.1 mm in width can be obtained. With subsequent expansion (eg deep fat frying, pistol inflation, fluid bed inflation, radiant heat inflation or other inflation methods), the inflated pieces will of course expand causing an increase in the width of the line. However, these lines are enlarged (ie, 0.5 mm >;), however they are thinner than the lines obtained by any other known method. If desired, thicker lines can also be formed (for example about 3 mm). Other mass flow adjustment devices may be used or replaced by the preferred flow adjuster plug 16 herein, if 1) is placed upstream of the die insert 20 and, 2) does not increase the probability of plugging downstream. For example, and with reference to Figures 10 and 11, an alternative embodiment of a dough manifold 100 according to the preferred teachings of the present invention is shown. In particular, manifold 100 includes body portions 102, 104, 106 and 108 which are secured together in a unitary assembly. In particular, the body portion 102 includes a circular disc 110 which contacts the mounting flange 112 of the outlet of the food-cooking extruder 12. The disc 110 can be secured to the extruder 12 by any conventional means and preferably includes an annular lip 114 which is formed at its outer periphery at the inner axial end which makes contact with the rim 112, with the lip 114 which is of a size and shape which corresponds generally to the flange 112. The perforations or conduit portions 118 intersect at the inner axial end of the disc 110 in the center line of the extruder 12 and the disc 110 and extend therefrom at equal acute angles on opposite sides of the center line of the extruder 12 and the disk 110 in the order of 62 ° in the most preferred manner, with the center lines of the perforations 118 and the center line of the extruder 12 and the disk 110 distributed in a horizontal plane in the most preferred way. The body portion 102 further includes first and second tubes or duct portions 116 which extend linearly from the perforations 118 that are formed in the disc 110 by basing the outer axial end of the disc 110 at equal distances from the disc 110. body portion 102 further includes a first and second conduit portions 120 which are located on opposite sides, parallel to, and at equal distances from, the center line of the extruder 12 and the disc 110, with the center lines of the conduit portions 120, the extruder 12 and the disk 110 distributed in a horizontal plane in the most preferred manner. The conduit portions 120 have cross sections of equal size and shape to the tubes 116. The outer axial ends of the first and second tubes 116 opposite the disc 110 are integrally connected and in fluid communication with the inner axial ends of the first and second conductors. 120 portions of conduit, respectively, in the most preferred form by a beveled interconnection. The outer axial ends of the conduit portions 120 are likewise separated from the disc 110 by an extruder 12. The body portion 102 further includes a flat mounting plate 122 which is generally maintained perpendicular to the center lines of the conduit portions 120 , of the extruder 12 and the disk 110 by a support 124 extending between, and integrally connected to the outer axial end of the disk 110 and the inner axial end of the plate 122. The conduit portions 120 extend through perforations. suitable for forming on the mounting plate 122 and integrally secured to the mounting plate 122. The outer axial end of the mounting plate 122 is perpendicular to the center lines of the conduit portions 120, the disc 110 and the extruder 12 and are in the same axial extent of the disc 110 and the extruder 12 as the external axial ends of the disc. the conduit portions 120. The body portion 104 is in the most preferred form of a block having an inner axial end which contacts the mounting plate 122. The body portion 104 is symmetrical on opposite sides of the centerline of the disc 110 and the extruder 12, in accordance with the preferred teachings of the present invention. In particular, the body portion 104 includes first and second conical chambers 126 having central lines which are aligned with the center lines of the conduit portions 120. The bases of the chambers 126 are located at the inner axial end of the body portion 104 and have a diameter equal to the internal diameter of the conduit portions 120. The first and second passage portions 128 of equal size and diameter extend from each of the chambers 126 at equal acute angles on opposite sides of the center line of the chamber 126 and the conduit portion 120 in the order of 49 ° in the most preferred shape, with the center lines of the passage portions 128, the chambers 126, the conduit portions 120, the perforations 118, the tubes 116 and the extruder 12 placed in a horizontal plane in the most preferred manner. The body portion 104 further includes a third and fourth passage portions 130 in fluid communication with the first and second passages 128, respectively, and which are located on opposite sides, parallel to and at equal distances from the center lines of the first and second chambers 126 and the conduit portions 120, respectively, with the center lines of the passage portions 128 and 130 lying in a horizontal plane in the most preferred manner. The passage portions 128 and 130 have cross sections of equal size and shape and, most preferably, have diameters which are approximately 57% of the diameter of the conduit portions 116, 118 and 120. The body portion 104 further includes a first and second duct portions 132 having center lines which are coextensive with the center lines of the first and second chamber 126 and the duct portions 120, respectively, with duct portions 132. which extend from the chambers 126 concentric to the centerline of the chambers 126 and opposite their bases. In the most preferred form, the duct portions 132 have a cross-sectional shape corresponding to the passage portions 128 and 130 which is circular in the most preferred manner but which have a size which is smaller than the portions 128. and 130 of passage and, most preferably, have diameters equal to about 65% of the diameter of the passage portions 128 and 130. In most preferred form, the duct portions 132 have a size which does not intersect with the passage portions 128 in the chamber 126 with duct portions 132 having a diameter equal to the diameter of the chambers 126, equal to the axial extent. outside of the passage portions 128 on the surfaces of the chambers 126 in the most preferred manner.

The body portion 106 is in its most preferred form of a block having an inner axial end which contacts the outer axial end of the body portion 104. The body portion 106 is symmetrical on opposite sides of the center line of the disc 110 and the extruder 12 in accordance with the teachings of the present invention. In particular, the first and second holes 134 of equal size and diameter extend from the first passage portions 130 extending from the first and second chambers 126 at equal acute angles on opposite sides of the center line of the first portion 130 of passage in the order of 43 ° in the most preferred way, with the center lines of the holes 134 and the passage portions 130 distributed in a horizontal plane in the most preferred manner. In addition, the third and fourth holes 136 of equal size and diameter extend from the second passage portion 130 extending from the first and second chambers 126 at equal acute angles on opposite sides of the center line of the second passage portion 130. in the order of 43 ° in the most preferred way, with the center lines of the holes 136 and the passage portions 130 distributed in a horizontal plane in the most preferred manner. The holes 134 and 136 have equal lengths. The body portion 106 further includes a first and second duct portions 138 having center lines which are coextensive with the center lines of the first and second duct portions 132 and the chambers 126 of the body portion 104 and the conduit portions 120, respectively. The duct portions 138 have a cross-sectional size and shape corresponding to the duct portions 132. The holes 134 and 136 have the same size and shape in cross section which, in the preferred form, also equals the size and shape in cross section of the pipe portions 132 and 138. The body portion 106 according to the preferred teachings of the present invention further includes a plurality of plugs 16 adjusters of a number corresponding to the total number of holes 134 and 136 and dimming portions 138 formed therein and mounted thereon. on the upper surface of it. In particular, the plugs 16 are mounted so that the uniform portion 86 can be adjustably extended within the corresponding orifice 134 or 136 or the duct portion 138 to adjust the rate of mass flow pressure therethrough. The body portion 108 is in the most preferred form of a block having an inner axial end which contacts the outer axial end of the body portion 106. The body portion 108 is symmetrical about the opposite axial sides of the centerline of the disc 110 and the extruder 12 in accordance with the teachings of the present invention. In particular, receptacles 140 are provided in the same amount and position as the holes 134 and 136, and the duct portion 138, for slidable reception of the insertion pieces 142 desired. It can be appreciated that the inserts 142 may be of the type that includes die insert pieces 20 and passage pieces 26, 28 and 30, or may be of different types and shapes. The body portions 102, 104, 106 and 108 can be secured together appropriately for example by bolts 144 which extend through body portions 108 and 106 and which are threaded into the body portion 104 and by bolts 146 that are extend through the body portions 108, 106 and 104 and which are threaded into the mounting plate 122. To ensure proper alignment and for ease of assembly, pin bolts 148, 150 and 152 can be provided between body portions 108 and 106, body portions 106 and 104 and body portion 104 and mounting plate 122, respectively. In operation of manifold 100 according to the teachings of the present invention, the mass is extruded by the extruder 12 and will flow through the flow paths at equal velocities and pressure through the conduits 116, 118 and 120 within the chamber 126 since they provide the same flow resistance due to their lengths , equal cross-sectional sizes and shapes and very similar distribution through the passages 14. Likewise, the mass will flow through passages 128 and 130 from chambers 126 at equal speeds and pressures since they provide the same resistance to flow due to their equal lengths, sizes and cross-sectional shapes, as well as their distribution. Similarly, the mass will flow through holes 134 and 136 from passages 128 and 130 at equal speeds and pressures since they provide the same flow resistance due to their lengths, size and shape in cross section as well as equal distributions. However, since ducts 132 and 138 have a smaller cross-sectional size compared to passages 128 and 130, the rate of mass through a single duct 132 and 138 is half the rate through one of the holes 134 and 136. In particular, due to the much shorter length than the mass that must flow to reach the die insertion pieces 142 through a duct 132 and 138, the cross-sectional size is reduced to a size to provide an equal flow resistance therethrough that through the mass flowing through one of the holes 134 and 136. Further, in accordance with the preferred teachings of the present invention, the section size of the holes 134 and 136 and the ducts 132 and 138 are equal for ease of manufacture and to allow the same size fitting plugs 16 to be used throughout the holes 134 and 136 and the portions 138 d duct It can then be seen that the rate and pressure of the extruder 12 for the inserts 142 is the same even though the flow distances from the extruder 12 to the insert pieces 142 are not equal according to the teachings of the present invention. Specifically, the rate and pressure for the inserts 142 are generally compensated by providing different flow areas to carry out the equalizing flow resistance and are precisely adjusted by the use of adjuster plugs 16 in accordance with the teachings of present invention. In this way, using the present invention, it is no longer required that the inserts 142 be located in a circular pattern centered on the center line of the extruder 12 to obtain equal flow distances in symmetrical distributions. Particularly, other models are possible in accordance with the teachings of the present invention such as horizontal in a single plane which avoids problems of individual extrusions that interfere with each other such as the upper extrudates that descend on the lower extrudates in the circular pattern and the which allow an easier placement on conveyors distributed horizontally. Now that the basic teachings of the present invention have been explained, many extensions and variations will be obvious to a person having ordinary skill in the art. For example, various invective aspects of the present invention have been described and it is considered that the combination thereof produces cinergistic results. However, such inventive aspects may be used alone or in combinations according to the teachings of the present invention. As an example, although notches 47 have been described in die insert 20 forming extrusions with complex patterns, similar inserts can be provided upstream of a static mixer to provide several lines of dye, flavor or other additives instead of typical dot type injections within the flow cross section. In particular, the notches 47 prevent the dye, flavor or other additives from coming into contact with the inner surface wall of the insert when the static mixer has a difficult and deep mixing with the main flow of product. This would allow the static mixer to be shorter and still provide a uniform extrusion and therefore reduce the cost, space and pressure drop requirements of the static mixer.

Claims (60)

1. A method for preparing a food product having at least two colors that show improved detail resolution; the method is characterized in that it comprises the steps of: A. providing a first plastic extrudable food dough having a first color; B. providing at least one second flowable food material having a second color that differs from the first color in color or hue; C. combining the first food dough and the second food material without intermixing to form a food dough with a complex model having an area in the initial cross section; D. reduce the cross-sectional area of the food mass with complex model by a factor of at least 4: 1 through a reducing passage with an average convergence angle of 5 or 65 ° while maintaining the cross-sectional model to form an extrudate with a reduced cross-sectional model; and E. Extrude the extruded in reduced cross section through a die hole.

2. The method according to claim 1, characterized in that the initial cross section of the food dough with complex model is from about 1200 to 3600 mm2 and wherein the area in reduced cross section is from about 10 to 900 mm23.

The method according to claim 1, characterized in that the first food dough and the second food material are combined in a passage of an extruder with a die that divides the insert into it, and where the reducing passage is continuous .

4. The method according to claim 3, characterized in that the cross-sectional area is reduced in a convergent truncated cone-shaped passage.

5. The method according to claim 1, characterized in that the first plastic extrudable food mass comprises a confectionery foam.

6. The method according to claim 5, characterized in that the confectionery foam comprises: about 50 to 98% of a saccharide component; approximately 12 to 30% humidity; and approximately 0.5 to 30% of a structuring agent; the confectionery foam has a density of approximately 0.1 to 1.0 g / cc.

7. The method according to claim 6, characterized in that it additionally comprises the step of: drying to a final moisture content of about 1% to 6%.

8. The method according to claim 6, characterized in that the confectionery foam has a temperature of about 21 ° C to about 82 ° C (70-180 ° F).

9. The method according to claim 8, characterized in that the confectionery foam has a density of about 0.15 to 0.3 g / cc.

10. The method in accordance with the claim 8, characterized in that the confectionery foam is extruded in a downward, substantially vertical direction.

11. The method according to claim 9, characterized in that the confectionery foam comprises: about 40% to 50% sucrose; approximately 20% to 30% of corn starch (based on dry weight); about 2% to 4% gelatin; and approximately 10 to 25% humidity.

12. The method in accordance with the claim 11, characterized in that the second food material comprises: about 60 to 70% corn syrup (dry weight basis) about 4% to 8% dye, and the rest moisture.

13. The method in accordance with the claim 12, characterized in that the dye comprises edible black powder.

14. The method according to claim 13, characterized in that the reducing passage includes an average convergence angle of about 45 ° to about 65 °.

15. The method according to claim 5, characterized in that the confectionery foam has a fat content of less than about 0.5%.

16. The method in accordance with the claim 5, characterized in that the confectionery foam is partially free of starch.

17. The method according to claim 5, characterized in that the confectionery foam is in the form of at least one continuous chain having a cross-sectional area of about 100 to 400 mm2.

18. The method according to claim 17, characterized in that it additionally comprises the step of: cutting the chain into pieces.

19. The method according to claim 18, characterized in that it additionally comprises the step of: drying the pieces to a moisture content of about 1 to 6%.

20. A piece of confectionery food having a body of one color and at least one thin line or plane of a color, which is of a second color or hue extending through the body, wherein the fine line or plane of color has a thickness of minus 1 mm.

21. The piece of confectionery food according to claim 20, characterized in that it has a moisture content of about 1 to 8%.

22. The piece of confectionery food according to claim 20, characterized in that it has a density of approximately 0.1 to 1 g / cc.

23. The piece of confectionery food according to claim 21, characterized in that it has a cross-sectional area of about 15 mm2 to 900 mm.

24. The piece of confectionery food according to claim 20, characterized in that the body has a thickness of approximately 1 to 30 mm.

25. The piece of confectionery food according to claim 24, characterized in that the food product comprises an aerated confectionery foam comprising: about 50 to 98% of a saccharide component; approximately 12 to 30% humidity; and approximately 0.5 to 30% of a structuring agent; aerated confectionery foam has a density of approximately 0.13 to 0.3 g / cc.

26. The piece of confectionery food according to claim 25, characterized in that it is dried to a moisture content of 1% to 6%.

27. The piece of confectionery food according to claim 25, characterized in that it comprises: about 40% to 50% sucrose; about 20% to 30% corn syrup (based on dry weight); about 2% to 4% gelatin; and approximately 10 to 20% humidity.

28. The piece of confectionery food according to claim 27, characterized in that it is dried to a moisture content of 1% to 6%.

29. The piece of confectionery food according to claim 27, characterized in that the foam has a fat content of less than about 0.5%.

30. The piece of confectionery food according to claim 20, characterized in that the second color comprises: about 60 to 70% corn syrup (dry weight basis) about 4% to 8% dye; and the rest of the humidity.

31. The piece of confectionery food according to claim 20, characterized in that it has at least two fine or color lines that are intercepted or planes.

32. The piece of confectionery food according to claim 31, characterized in that it includes an insoluble calcium material comprising a calcium material in an amount sufficient to establish the total calcium content of the composition of the food piece of about 0.6 to 20% by weight (dry basis).

33. The piece of confectionery food according to claim 32, characterized in that at least a portion of the calcium material is selected from the group consisting of calcium carbonate, calcium phosphate and mixtures thereof.

34. The piece of confectionery food according to claim 33, characterized in that at least a portion of the calcium material is calcium carbonate.

35. The piece of confectionery food according to claim 25, characterized in that it is in the form of an aerated marshmallow food piece wherein the body comprises a plurality of bases of different colors.

36. The piece of confectionery food according to claim 35, characterized in that it has a moisture content of about 10% to 20%.

37. The piece of confectionery food according to claim 25, characterized in that the foam structuring agent is selected from the group consisting of pectin, gelatin, modified starches, albumen, gums, shake proteins and mixtures thereof.

38. The piece of confectionery food according to claim 37, characterized in that the saccharide component comprises approximately 1% to 15% corn starch applied topically.

39. The piece of confectionery food according to claim 38, characterized in that the food piece comprises: about 1% to 15% corn starch; about 1% to 4% foam structuring agent; about 4% to 30% (dry weight basis) of corn syrup; about 2% to 4% humidity; sufficient amounts of an insoluble calcium material to provide a total calcium content of about 100 to 2500 mg / 28.35 g (1 oz); and the rest of sucrose, dextrose and other sugars.

40. The confectionery food piece according to claim 31, characterized in that it is in the form of pieces having a piece count of about 3-6 pieces per gram.

41. The piece of confectionery food according to claim 40, characterized in that it is in the form of pieces, each weighing approximately less than 2.5 g.

42. The piece of confectionery food according to claim 41, characterized in that the pieces have at least two phases characterized by different colors, flavors or composition.

43. The piece of confectionery food according to claim 28, characterized in that the color lines have a thickness of less than 0.1 mm

44. The piece of confectionery food according to claim 22, characterized in that it has a plurality of fine or flat lines.

45. The piece of confectionery food according to claim 22, characterized in that each of the two color lines are of the same color.

46. The piece of confectionery food according to claim 44, characterized in that the thin line of color is of a third color.

47. The piece of confectionery food according to claim 20, characterized in that the thin color line has a thickness of less than 0.1 mm.

48. The piece of confectionery food according to claim 30, characterized in that the dye comprises edible black powder.

49. The method according to claim 2, characterized in that the mass of the first food is a confectionery foam.

50. The method according to claim 49, characterized in that the second food material is a confectionery foam.

51. The method according to claim 49, characterized in that the first food dough has a viscosity of about 10,000 to 30,000 centipoise (cps)

52. The method according to claim 11, characterized in that the second food material has a viscosity of about 20 to 2,000 cps.

53. The method in accordance with the claim 52, characterized in that the second feed material comprises water, colorants and sufficient amounts of a thickening agent to provide the second feed material with a viscosity of 20 to 2,000 cps.

54. The method in accordance with the claim 53, characterized in that the second food material additionally comprises water-soluble calcium or a magnesium ingredient.

55. The method according to claim 1, characterized in that the second feed material is a compressible fluid.

56. The method in accordance with the claim 1, characterized in that the average convergence angle varies from about 5 to 45 °.

57. The method according to claim 1, characterized in that the average convergence angle varies from about 45 to 55 °.

58. The piece of confectionery food, according to claim 22, characterized in that it is in the form of a soccer ball, baseball, basketball or football.

59. The method in accordance with the claim 1, characterized in that the first food mass is a compressible fluid.

60. The method according to claim 11, characterized in that the second food material comprises an edible ink.