MXPA96006353A - Apparatus and methods to make modeling extruids, multip complex - Google Patents

Abstract

The present invention relates to an apparatus for making a flowable extrudate of complex molding comprising, in combination: means for providing a first extrudable food material (12), means for providing a second food material with flowable color (18); forming the first extrudable food material and the second food material with flowable color within a patterned food mass having an area in initial cross-section (20); reduction passage means for reducing the area in initial cross-section to a section in reduced cross-section of at least 52: 1, operatively connected to the average convergence angle molding formation means which are in the range of about 5 ° to 45 ° (25) and having a larger input end and a smaller output end; extruded outlet having a diameter of approximately the area in reduced cross section (13) to the end of sali

Description

APPARATUS AND METHODS TO MAKE COMPLEX MODELED EXTRUIDS, MULTIPLE 1. Field of the invention The present invention comprises the apparatus and methods for making multicolored extruded food products of complex modeling. More particularly, the present invention relates to apparatuses and methods for reducing a complex modeling food extrusion with large cross-sectional area to a smaller area while maintaining the complex pattern, apparatus and methods for adjusting the flow of the extruded food product. plastic and, to a manifold for making multiple extrudates formed of the plastic extrudable food product and having uniformity of flow. 2. Background Food products such as ready-to-eat cereals ("R-T-E") and snack products vary widely in composition, shape, color, taste, texture, etc. Such products may include both inflated or uninflated varieties. An attractive feature is its appearance which may include specific attributes such as shape and coloration. Especially attractive are the products that have a complex but organized model of coloration, shape and / or complex shape. A wide variety of techniques are known to provide products of complex shape such as rings, stars, letters, figures, etc. Problems generally include how to consistently provide the desired degree of detail of form or resolution in the finished parts. Similarly, for color products, a problem is how to consistently provide a fine level of detail. This problem of imparting a fine level of detail is particularly difficult in the provision of complex modeling R-T-E cereals because of their generally smaller size. The problem is even more severe for inflated R-T-E cereal products due to the very small size of the pellets that are expanded to form the finished products. Of course, the pellets must contain and retain the complex model. In particular, it would be desirable to prepare RTE cereals having a shape and color pattern evocative of various sports balls such as baseballs, footballs, basketballs and footballs, such as those described in 1) USSN 014,233, filed October 18, 1993 by Laughiin et al, entitled Food Product Piece, 2) USSN 014,068, filed October 12, 1993 by Laughiin entitled Food Product Piece, 3) USSN 014,474, filed October 22 of 1993 by Laughiin entitled piece of Foodstuff, and 4) USSN 014,069, filed on October 12, 1993 by Laughiin entitled Foodstuff Piece, respectively, each of which are incorporated herein by reference. Such Products are characterized in part by high degrees of resolution such as line characteristics (to indicate traditional adhesion patterns) 1 mm > of thickness and even 0.5 mm > . Providing a pellet of cereal that provides an inflated R-T-E cereal with inflation that exhibits a fineness of detail is a difficult problem to overcome. Colored products in line with external scratches such as cereals R-T-E as well as the apparatuses and methods for their preparation are described in U.S. 2,858, 217 entitled "Cereal Product With Stripped Effect and Methods of Making Same" (published October 28, 1958 for J.O. Benson) and which is incorporated herein by reference. The '217 patent discloses an extruder extruder having a color injection die insert for making a complex modeling extrudate. However, the extrudate is directly extruded without any reduction in its cross-sectional area. Also, the method seems to be limited only to the production of leaflets in a simple model of more or less vertical lines and generally parallel. The method is not capable of generating a direct expanded cereal or sandwich (i.e., directly expanded from the extruder) having a line detail of such a degree of end.

An improvement or modification in the art to provide a sandwich piece based on colored cereal on line is described in U. S.3, 447, 931 (issued on January 3, 1969 also for Benson et al) entitled "Process For Preparing a 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 chalice flower having a complex l ine model. The process involves extruding a plurality of spinneret filaments that are pressed together to form a column or spinneret without a decrease in material in the cross section that was combined under conditions such that inflation does not occur. The strand composed of compressed filaments is then cut into wafers and which are subsequently inflated with heat. As long as it is useful, the process seems to be limited to producing only the "flower paste" form. Also, the prepared pieces are of a larger sandwich piece size instead of the 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 arise the problems that the extrudates have uniformity of flow for consistency in the final product, with adjustment of the speed and flow pressure that is achieved without increasing the probability of downstream sealing. In addition, problems also arise that the extrudates interfere with each other by dropping the upper part of each one thereby making the downstream processing difficult. In a first aspect, the present invention provides an improvement in the apparatus 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 the color detail (1 mm >) even in food products such as inflated RTE cereal pellets which are of very small diameter (eg, 3 to 6). mm). In a further aspect, the present invention provides an improvement in the apparatus and methods for adding additives in the flow paste. In particular, those additives are aggregated in interstitial spaces imparted in the flow paste, with portions of the interstitial spaces being filled upstream of the addition of the additives to prevent the additives from flowing into those portions. It is an aim of the present invention to prevent a disproportionate amount of additives from being outside the flow paste. In a further aspect, the present invention provides a flow rate adjustment apparatus for adjusting the flow of plastic extrudable food. In particular, the present invention provides an improvement in that the flow of the dough does not stop or is allowed to accumulate which can lead to the hardening of the dough, with the hardened dough potentially causing downstream clogging problems. In another aspect, the present invention provides a manifold wherein the extrudates are located in a non-circular pattern that avoids the problem of individual extrudates that interfere with each other and allows easier placement on horizontally placed conveyors. In particular, the present invention provides an improvement that the extrudate is in a horizontal pattern in an individual plane.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a partially cut-away end view of the die face of a food-cooking extruder showing a plurality of outlet orifices. Figure 2 is a greatly cut-away 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 complex elongated shaped paste taken along lines 3-3 of Figure 2. Figure 4 is an enlarged sectional view of a die insert showing the channels for the color flow of food taken throughout of lines 4-4 of Figure 3.

Figure 5 is an enlarged sectional view of the die insert taken along lines 5-5 of Figure 4 in an upstream orientation. Figure 6 is an enlarged sectional view of the die insert 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 complex modeling cereal R-T-E prepared using the methods and apparatus herein. Figure 8 is an enlarged sectional view of the cereal piece R-T-E taken along lines 8-8 of Figure 7 showing the concave shape of the cereal piece. Figure 9 is a partial sectional view of the food-cooking extruder taken along lines 9-9 of Figure 2. Figure 10 is a front elevational view of a manifold for making multiple extrudates secured at the outlet of the extruder. an extruder to cook food. Figure 1 1 is a partial cross-sectional view of the manifold taken along the lines 1 1 -1 1 of Figure 10. When used in the different figures of the drawing, the same numbers designate the same or Similar. Further, when the terms "upper", "lower", "first", "follow", "higher", "lower", "height", "width", "longitude", "are used herein," "end", "side", "horizontal", "vertical" and similar terms, it should be understood that those terms have reference only to the structure shown in the drawing and are being used only to facilitate the description of the invention.

DESCRIPTION Referring now to the drawing and briefly in particular to Figure 1, there is shown an apparatus for preparing a complex modeling cereal pulp piece according to the teachings of the present invention which is generally designated 10. In the most preferred form, apparatus 10 generally includes a means for providing at least one extrudable food product or cooked cereal dough such as a cooking extruder 12 as seen in Figure 1. It is noted that the extruder 12 has at least one and, more preferably, a plurality of outlet ports or ports 13 each for the extrusion of a complex patterned cooked cereal dough of the present invention (not shown) or another product. extrudable food While an extruder for baking is the preferred equipment for providing the extrudable feed, other equipment and conventional techniques can also be employed. For example, a batch oven or semi-continuous oven for cooking the bulk ingredients may be equipped with a dough-forming element and a conveyor extruder. In other embodiments, for example, a low moisture fruit paste, a simple screw conveyor may be used While in the present description particular reference is made to the provision of complex modeling floury materials such as RTE cereals and sandwich products, experienced technicians will appreciate that the apparatus and techniques can be employed with a wide variety of extrudable food products, especially plastic foods such as low moisture fruit products. Referring now to Figure 2, the cooking extruder 12 provides the cooked cereal dough in an amount in which one, or preferably, especially in commercial applications, can supply a plurality of passages 14, each leading to an outlet port 13. In the most preferred embodiments, the apparatus 10 may further include a means for adjusting the speed and flow pressure of cooked cereal dough such as the adjustable shrinkage flow regulator cap 16 illustrated. The flow rate adjustment means is particularly useful when, as in the described embodiment, the extruder supplies a large number of extrusion holes. In the absence of such means of adjusting flow rate, the particular extrusion characteristics (eg, pressure, mass flow) for each of the many orifices are difficult to control since the length of the passage 14 from the central supply may vary. The flow regulator 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 shape of a plug having a smooth outer periphery of a diameter that is smaller than the diameter of the passage 14. Further, the inner axial end 88 of the portion 86 opposite the portion 84 has a generally flat configuration and specifically has a diameter that is considerably larger than the diameter of the passageway 14. The extruder 12 has a cylindrical orifice which intersects generally perpendicular to the passageway 14 and which includes a radially external threaded potion and a smooth, radially internal portion having a generally equal diameter for and of a slidable and rotatable reception of portion 86 so that the center line of portion 86 is generally perpendicular to the centerline of the passageway 14. The bolt 80 further includes a threaded portion located intermediate the portions 84 and 86 of a size for screwable reception in the extruder orifice. The plug 16 further includes a means for sealing against the paste spill from the extruder 12 from the passage 14 so that at least a first "O" ring 90, 91 inserts into a receiving peripheral sealing groove 92, 93, respectively . The cap 16 may further include the locking nut 94 threaded onto the threads 82 of the portion 84 and which can be adjusted against the block 96 to secure the pin 80 against movement as caused by the vibration of the extruder 12. Turning the pin in or outside the extruder hole. the portion 86 can be adjustably retractable within the passageway 14. It can be seen that the flow area through the passageway 14 in the plug 16 is inversely related to the extent that portion 86 extends into the passageway 14. It should be appreciated that the portion 86 can not obstruct or stop the flow of pulp through the passage 14 or provide an accumulation location for the pulp in the passageway 14. In particular, due to the smaller diameter of the portion 86 than that of the passageway 14, the The external extension of the portion 86 will extend along a cord of the circular cross-section of the passage 14 at a spacing from the center smaller than its radius allowing the flow of the pulp therebetween. It should be appreciated that due to the circular cross sections of portion 86, the dough will tend to flow around portion 86 through passage 14 and will not stop in front of it as may occur if a flat or non-cylindrical surface is present. Likewise, when the portion 86 is fully retracted out of the passage 14, the extruder orifice does not form locations outside the passageway 14 where the paste may accumulate. Further, because of the preferred shape of the end 88 relative to the passage 14, even if the bolt 80 was rotated so that the end 88 engaged the wall in the extruder 12 defining the passage 14, the end 88 does not closely engage the passage. 14 but will generally extend in a similar manner along the cord of the circular cross section of passage 14 to a spacing from its center smaller than its radius allowing the flow of the pulp therebetween. Stopping the flow of pulp or allowing the accumulation of pulp can lead to the hardening of the pulp, with the hardened pulp potentially causing 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 transverse area of passage 14 allowing the flow of the paste through at least 10% of the cross sectional area of passage 14 at all times. The apparatus 10 further includes in an essential manner at least one color supply for food 18 which can supply a food material with flowable color such as color liquid for food (either oil-based or preferably water-based). The color supply 18 is in fluid communication and the apparatus 10 further includes a means for mixing or forming the color liquid for food and the extrudable food product such as the model die die insert greatly increased (with respect to the orifice). of exit) illustrated. In the preferred mode, the passageway 14 may include a first widened or divergent portion 21 immediately upstream of the die insert 20 to widen the passageway 14 to a diameter equal to that of the die insert 20 as well as a second converging widened portion 22 downstream. In the drawing, passage 14 and other constituent elements are illustrated in close proximity to their actual size. Therefore, the diameter of the die insert 20 is about 30 mm and is placed within a slightly elongated portion 24 of the passageway 14. As a result, the diameter of the complex modeling paste extrudate as it exits the die insert 20 will have the elongated initial diameter of approximately 30 mm. Of course, other sizes of the die insert 20 can be used (eg, 15 to 100 mm). In Figure 2, it can be seen that the complex modeling dough extrudate thus formed is moved by the pressure flow and the apparatus 10 further includes a means for reducing the cross-sectional area of the complex modeling dough extrudate as long as it is maintains the model for a reduction or narrowing passage illustrated. The reduction passage 25 can be made from a single piece having, for example, a frustoconical hole or, as illustrated, with a plurality of individual pieces such as the first, second and third pieces 26, 28 and 30 respectively, illustrated. Individual parts can be cleaned more easily. Also, the angle of convergence and other attributes, for example, the inner surface, can be adjusted as needed (for example, softness, anti-stick surface to accommodate differences in the characteristics of the extrudate of different products.) In Figure 2, it is noted that the passage 14 has a relatively larger initial diameter 34 and a relatively smaller exit or ending diameter 36 at the exit port 13. Furthermore, while the passage 14 is illustrated having a circular cross-sectional area, in other embodiments the passage 14 can be manufactured with a more complex peripheral pattern or configuration to define or partially define the external shape or configuration of the finished piece, including both the regular shapes (for example, stars, rings, ovoids, geometric shapes) as well as irregular shapes (for example, animals, objects such as trees, cars, etc.), in addition, the passage 14 can be manufactured c on an interior surface of desired characteristics, for example, a polished surface or Teflon or other non-adherent, to provide reduced friction to facilitate retention of the most complex model or to reduce the deformation of the model. Especially desirable is an ovoid cross section for the passage for the preparation of a football or rugby ball. An important feature of the present invention is the angle of convergence of the reduction passage 25. It has been found important to maintain an average convergence or confinement angle of 5 ° to 45 °, preferably 5 ° to 20 °, and more preferably 10 ° to 15 ° in order to maintain the model as long as the cross-sectional area is reduced. By "average convergence" is meant the angle formed from the diameter of the die insert 20 to the diameter 36 of the exit port 13 over the length of the reduction passage 25. As illustrated, with the passage pieces 26, 28 and 30, some pieces, for example, 26 and 30, have a more closed convergence angle while the part 28 has a more shallow angle. Internal obstructions (eg, shoulders) should be avoided to provide a continuous passage to minimize the disruption of the complex pattern formed in the paste. 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 pattern is more appropriately characterized in terms of reducing the cross-sectional area rather than a diameter reduction in a simpler manner. Therefore, the degree of reduction of the cross-sectional area in the illustrated embodiment is approximately 100: 1. Of course, for other modalities (for example, for larger sandwich pieces), the degree of reduction of the cross section can be as small as 25: 1. The outlet orifice diameter 36 for a sandwich product may be correspondingly larger, for example 5 to 15 mm. Surprisingly, a surface convergence angle allows a reduction of the cross-sectional areas of at least 50: 1 and even of approximately 100: 1 while maintaining a fine level of detail in the complex model. Thus, a complex shape can be imparted to a larger pulp front or cross section and then reduced to a smaller desired cross sectional area. This arrangement allows the manufacture of a relatively large die insert to impart the complex model. Making a small die insert to impart the desired degree of detail to the final outlet diameter as far as possible on a development scale extruder is not commercially practical due in part to the clogging or fouling of the die insert 20. The provision of a reduction passage 25 having the requirement convergence angle allows the provision of three-dimensional shapes to be produced with a fine level of color detail. In addition, the finished pieces are characterized by a color throughout the piece as compared for topical coloration only. Also, it is observed that the mixing is not immediately close to the exit port 13 but separated from it. This allows the paste to be "set" moderately to help maintain the complex shape. Reference is now made to Figure 3 which shows an elongated cross-section of the model die die insert 20. As can be seen, this particular die insert can be used to manufacture a two-color food piece 40 as seen in Figure 7 which It has a swirl or spiral pattern. However, other model forming die inserts can be substituted for it, which, for example, can model the product line evocative of footballs, basketballs, baseballs and other sports objects. The die insert 20 includes a means for imparting in at least one and, more desirably a plurality of, interstitial spaces such as between a plurality of paste dividing passages such as passages 44, 45 and 46 respectively formed by the members. of die splitting 47. The die insert 20 may further include a means for injecting a color for food or second colored dough into the interstitial dough spaces such as a plurality or arrangement of color injection ports for equidistanced food. formed in die separation members 47 and fed via a fluid supply passage 50 therethrough. The same extrudable food product may be colored. The color supply 18 can supply a different color or the same color that has a darker or lighter tint. Specifically, the color passages for food 50 are supplied with the food liquid from one or more food color supply ports such as ports 52, 54 and 56, respectively in the die division members 47. Of course, when the second material or with color is a food product such as a second paste or fruit mass, the passages and injection ports can be lengthened to reduce friction and blocking potential. Referring briefly to Figure 4, it can be seen that the die insert 20 may further include a colored fluid supply container 58 supplied by the color supply 18 and that is in fluid communication or supplies color supply ports for food 52, 54 and 56. The die insert 20 may further include means for sealing the colored fluid supply container 58 against premature mixing with the paste such as the "O" rings 60 and 62 illustrated.

Reference is now briefly made to Figure 5 which shows the upstream face 64 of the die insert 22. Figure 5 shows that the upstream face 64 for this particular die insert does not contain supply discharge ports and that the discharge color is preferably in a downstream direction. Reference is now briefly made to Figure 6 where the relationship between the supply input ports 52, 54 t 56, the supply passages 50 and the color discharge ports 48 can be seen more simply. It can then be seen that the color will tend to fill the interstitial spaces in the flow paste between the passages 44, 45 and 46 formed by and behind the die splitting members 47 to create a line in the shape of the die division members 47 in the flow of extruded pasta. Referring to Figures 3 and 4, the notches 57 are provided in the die splitting members 47 extending axially from the downstream side although spaced apart from the upstream face 64 and specifically upstream from the discharge ends of the ports 48. The axial length of the notches 57 is sufficient so that the dough extruded through the passages 44, 45 and 46 tends to flow into and fill the portions of the interstitial spaces in the notches 57 upstream from where the color is discharged from. the ports 48. The portions of the interstitial spaces axially in line with the notches 57 are filled with the upstream paste from which the color is discharged to prevent the color added by the ports 48 from flowing into those portions. In the preferred form shown in Figures 3 and 4, the notches 57 are shown in the intermediate splitting members 47 to the ports 48 and the inner surface wall and in the preferred form adjacent to the inner surface wall of the insert. die 20. If the die division members 47 extend towards and engage the interior of the interior surface wall of the die insert 20, the color will tend to move in the interstitial spaces all the way towards the interior surface wall of the die. die insert 20 and will tend to fill the gap between the paste passing through the passages 44, 45 and 46 and the inner surface wall of the die insert 20. This leads to a disproportionate amount of color that is on the outside of the extruded pasta. Thus notches 57 generally prevent the color from moving all the distance inward from the interior surface wall of the die insert 20 to virtually eliminate or reduce color on the outside of the extruded length. It can also be appreciated that the notches 57 may also be provided in the die splitting members 47 spaced apart from the inner surface wall of the die insert 20. One reason for such an arrangement would be when multiple colors are desired in the extruded dough. This can be achieved by supplying a first color to one of the ports 48 with the other ports 48 being supplied with a different color (s) or dye (s). The notches 57 can then be provided in the die splitting members 47 by separating those ports 48 from the other ports 48 to avoid in a general manner the intermixing of the additives in the extruded dough. Reference is now made briefly to Figures 7 and 8 which show that the piece of food 40 can have a cupped shape and that the coloration can extend throughout the body of the piece. The illustrated piece 40 is an inflated piece of cereal R-T-E prepared by direct expansion from the extruder having a finishing diameter of about 70 mm. In the present invention, the complex modeling paste of reduced cross section diameter is extruded through the reduced diameter exit holes 36 (eg, about 3 mm). Later, the extrudate is trimmed in a conventional manner to form individual pieces as by means of one or more rotating knives. Depending on the conditions of the extrudate, a non-inflated piece of pellet can be formed for subsequent inflation, or, alternatively, and preferably in the present, an expanded expanded inflated piece is formed directly. The finished food piece can be subsequently inflated or inflated by direct expansion on exiting the outlet orifices 13 is essentially characterized by the display of a high resolution or degree of fineness of the color detail. The detail may include the line coloring of its surface as thin as about 0.5 mm in the inflated product. In certain modalities, the interior is also bicolor or multi-colored and also has topical or surface coloration. The extrudable food may comprise a wide variety of conventional food types and in particular it may include a fruit dough, potato dough (for example, for a manufactured potato chip) or a cooked cereal dough. Cooked cereal pasta can be for R-T-E cereals (either inflated or not inflated), sandwich products, baked goods or wheat flour pastes. Especially desirable are cooked cereal pastes for inflated R-T-E cereals. Inflated food products such as snacks can be prepared by inflating with hot air, deep fat frying, puffing or microwaving (especially high intensity, for example, field strength of >100 V / cm). Product inflation without deep fat frying may have oil added to the composition or have a topical oil application. The R-T-E cereals can have a sugar coating. The inflated food pieces of the product base (i.e., before or without oil or sugar) can have a density of about 0.1 to 0.5 g / cc. The colored portion forms a line or a plane through the body of the food piece. The "highly complex" food products are characterized in that they have a plurality of features with color in at least two of which (e.g., two planes or a line and a plane) intersect within the body of the food piece.

While in the present invention, the particular die insert 20 illustrated is designed to mix a color for liquid food within a cooked cereal dough to provide extremely fine detail line coloring, the die insert 20 can be modified (eg example, by lengthening the ports 52, 54 and 56, the fluid passages 50 and the discharge ports 48) for mixing two or more cooked pastas or other flowable color food materials, especially liquefied fats (e.g., chocolate, cheese ) or fruit paste. Also, while the particular die insert 20 illustrated is designed to provide the finished product in a swirl, other die inserts can be exchanged to provide the in-line coloring detail to provide the particular desired end products such as the different ones. sports balls (for example, football, baseball, basketball, football) referred to above. It will be appreciated that for those embodiments which are extruded without direct expansion or inflated to the extrusion that lines having a detail of approximately 0.1 mm in width can be obtained. Upon subsequent expansion (eg, deep fat frying, pistol inflation, fluidized bed inflation, radiant heat inflation or other inflation methods), the inflated pieces will expand, of course, causing an increase in line width. Those elongated lines (ie, 0.5 mm >), however, are not thinner than the lines obtainable by any other known method. If desired, thicker lines may be formed (e.g., approximately 3 mm). Other flow adjusting devices may be used with or in substitution of the preferred flow regulator plug 16 herein if 1) is placed upstream of the die insert 20 and, 2) does not increase the likelihood of downstream obstruction. For example, and with reference to Figures 10 and 11, an alternative embodiment of a paste manifold 100 is shown in accordance with the preferred teachings of the present invention. In particular, manifold 100 includes body portions 102, 104, 106 and 108 that are secured together within a unitary assembly. In particular, the body portion 102 includes a circular disc 110 which splices with the mounting flange 112 of the extruder outlet for cooking pasta 12. The disc 110 may be secured to the extruder 12 by any conventional means and in the preferred form includes a lip 114 formed on its outer periphery at the axial end which connects to the flange 112, with the lip 114 being of a size and shape generally corresponding to the flange 112. The holes or conduit portions 118 intersect at an 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 disc 110 in the order of 62 ° in the most preferred form, with the center line of the holes 118 and the center line of the extruder 12 and the disc 110 being placed in a horizontal plane in the most preferred way. The body portion 102 further includes first and second lines or conduit portions 116 that extend linearly from the holes 118 formed in the disc 110 by passing the outer axial end of the disc 110 at equal distances from the disc 110. The body portion 102 further includes first and second conduit portions 120 located on opposite sides, parallel to and 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 disc 110 being positioned in a horizontal plane in the most preferred way. The conduit portions 120 have cross-sections of equal size and shape to the pipes 116. The external axial ends of the first and second pipes 116 opposite the disk 110 are integrally connected to and in fluid communication with the axial ends of the first and second conduits. second conduit portions 120, respectively, in the most preferred form by an interconnection coupled to a miter. The external axial ends of the conduit portions 120 are equidistanced from the disk 110 and the extruder 12. The body portion 102 further includes a flat mounting plate 122 which is generally supported perpendicular to the center lines of the conduit portions 120, the extruder 12 and the disc 110 by a support 124 extending between and integrally connected to the external axial end of the disc 110 and the internal axial end of the plate 122. The conduit portions 120 extend through suitable holes formed in the mounting plate formed on the mounting plate 122 and are integrally secured to the mounting plate 122. The external 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 is at the same axial extent from the disk 110 and the extruder 12 as the external axial ends of the conduit portions 120. The portion The body portion 104 is in the most preferred form of a block having an internal axial end that splices with the mounting plate 122. The body portion 104 is symmetrical on opposite sides of the centerline of the disc 110 and the extruder 12 of the body. according to the preferred teachings of the present invention. In particular, the body portion 104 includes first and second conical chambers 126 having center lines that are linear with the center lines of the conduit portions 120. The bases of the chambers are located at the internal 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 central line of the chamber 126 and the conduit portion 120 in the order of 49 ° in the most preferred manner, with the center lines of the passage portions 128, the chambers 126, the conduit portions 120, the holes 1 18, the pipes 16 and the extruder 12 being placed in a horizontal plane in the most preferred manner. The body portion 104 further includes third and fourth passage portions 130 in fluid communication with the first and second passages 128, respectively, and located on opposite sides, parallel and at equal distances from the center lines of the first and second chamber 126 and the duct portions 120, respectively, with the center lines of the passage portions 128 and 130 being in a horizontal plane in the most preferred embodiment, the passage portions 128 and 130 have cross sections of equal size and shape and in the most preferred form have diameters that are approximately 57% of the diameter of the conduit portions 1 16, 18 and 120. The body portion 104 further includes first and second portions of conduit 132 having centerlines that are coextensive with the centerlines. of the first and second chambers 126 and the conduit portions 120, respectively, with the portions of the duct extending from the cham Aras 126 concentric to the centerline of chambers 126 and opposite their bases. In 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 although it has a size that is smaller than the passage portions 128 and 1 30 and most preferably has diameters equal to about 65% of the diameter of the passage portions 128 and 130. In the most preferred form, the duct portions 132 have a size that does not intersect the passage portions 128. in the chamber 126, with the duct portions 132 having a diameter equal to the diameter of the chambers 126 equal to the external axial extension of the passage portions 128 on the surface of the chambers 126 in the most preferred manner. The body portion 106 is in the most preferred form of a block having an internal axial end that splices with the external axial end of the body portion 104. The body portion 106 is symmetrical on opposite sides of the center line of the disc 1 10 and the extruder 1 12 is in accordance with the teachings of the present invention. In particular, the first and second ports 134 of equal size and the diameter extension from the first passage sections 130 extending from the first and second chambers at equal acute angles on opposite sides of the center line of the first passage portion 130 in the order of 43 ° in the most preferred way, with the center line of the ports 134 and the passage portions being placed in a horizontal plane in the most preferred way. Further, the third and fourth ports 1 36 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 centerline of the second portion of the second portion. passage 130 in the order of 43 ° in the most preferred way, with the center line l of ports 1 36 and the passage portions 1 30 being placed in a horizontal plane in the most preferred way. Ports 134 and 136 have equal lengths. The body portion 106 further includes first and second duct portions 138 having center lines that 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 duct portions. 120, respectively. The duct portions 138 have a cross-sectional size and shape corresponding to the duct portions 132. the ports 1 34 and 136 have the same size and cross-sectional shape which in the preferred form is also the same size and shape cross section of the duct portions 132 and 1 38. The body portion 106 according to the preferred teachings of the present invention includes a plurality of flow regulating plugs 16 of a number corresponding to the total number of ports 134 and 136 and the duct portions 138 formed therein and mounted to an upper surface thereof. In particular, the plugs 16 are mounted so that the smooth portion 86 can be adjustably extended within the corresponding port 134 or 136 or the duct portions 138 to adjust the speed and flow pressure of the pulp flow therethrough. The body portion 108 in the most preferred form of a block having an internal axial end that splices with the external axial end of the body portion 106. The body portion 108 is symmetrical on opposite sides of the centerline of the disc 110 and the extruder 12 according to the teachings of the present invention. In particular, the ferrules 140 equal in number and location to the ports 134 and 136 and the duct portion 138 are provided for slidable reception of the desired inserts 142. It can be seen that the inserts 142 can be of the type including die inserts. and passage pieces 26, 28 and 30 or may be of alternative types and shapes. Body portions 102, 104, 106, 108 may be adequately secured together by bolts 144 which extend through body portions 108 and 106 and threaded into body portion 104 and by bolts 146 extending through the body portions 108, 106 and 104 and are threaded into the mounting plate 122. To ensure proper alignment and ease of assembly, pin pins 148, 150 and 152 can be provided between the body portions 108. and 106, the body portions 106 and 104, and the body portion 104 and the mounting plate 122, respectively. In the operation of the manifold 100 according to the present invention, the dough extruded by the extruder 12 will flow through the flow paths at equal rates and pressures through the conduits 116, 1118 and 120 within the chamber 126 since they provide the same flow resistance due to their equal lengths, sizes and cross-sectional shapes, and very similar placement through the passages 14. Similarly, the paste will flow through passages 128 and 130 from the chambers 126 at speeds and equal pressures since they provide the same resistance to flow due to their lengths, size and shape of cross section and same placement. Similarly, the paste will flow through ports 134 and 136 from passages 128 and 130 at the same rates and pressures since they provide the same flow resistance due to their equal length, size and cross-sectional shape and placement. However, since the ducts 132 and 138 have a smaller cross-sectional size than the passages 128 and 130 the flow velocity of the dough through a single duct 132 and 138 is half the flow rate through the ducts. one of the ports 134 and 136. In particular, due to the much shorter length at which the pulp must flow to reach the die inserts 142 through a duct 132 and 138, the cross-sectional size is reduced to a size to provide equal resistance to flow therethrough as the paste flows through one of ports 134 and 136. Further, in accordance with the preferred teachings of the present invention, the cross-sectional size of ports 134 and 136 and ducts 132 and 138 are of equal size for manufacturing facilities and to allow the same size of regulator plugs 16 to be used on all ports 134 and 136 and portions of duct 138. It can be seen that the speed and p flow flow from the extruder 12 to the inserts 142 are the same even though the flow distances from the extruder 12 to the inserts 142 are not equal according to the teachings of the present invention. Specifically, the velocity and flow pressure to the inserts 142 are generally compensated by providing uneven flow areas to affect the flow resistance equalization and are finely adjusted through the use of the regulator plugs 16 according to the teachings of the present invention. Therefore, using the present invention, the inserts 142 are no longer required to be located in a circular pattern centered on the center line of the extruder 12 to obtain equal flow distances in symmetrical arrangements. Particularly, other models are possible in accordance with the teachings of the present invention such as horizontals in a single plane that avoids the problems of individual extrusions that interfere with each other such as upper extrudates falling on lower extrudates in the circular pattern and allowing the Easier location on conveyors placed horizontally. Now that the basic teachings of the present invention have been explained, many extensions and variations will be obvious to someone skilled in the art. For example, various inventive aspects have been described herein and it is considered that the combination thereof produces synergistic results. However, such inventive aspects may be used alone or in another combination according to the teachings of the present invention. As an example, although the notches 47 have been described in the die insert 20 forming complex modeling extrudates, similar inserts could be provided upstream of a static mixer to provide several lines of dye, flavor or other additives instead of the inions typical point inside the flow cross section. In particular, the notches 47 prevent the dye, taste or other additives from coming into contact with the inner surface wall of the insert where the static mixer has difficulty mixing the main flow of the product. This would allow the static mixer to be reduced and still provide a uniform extrudate and therefore the cost, space and pressure drop requirements of the static mixer are reduced. Since the invention described herein may be modalized into other specific forms without departing from the spirit or general characteristics thereof, some of which forms have been indicated, the modalities described herein must be considered in all respects as illustrative and not restrictive. . The scope of the invention is indicated in the appended claims, instead of the previous description and, all the changes that fall within the meaning and scope of equivalence of the claims are intended to be included in them.

Claims (60)

1. An apparatus (10) for making a complex modeling fluid extrudate including means (12) for providing a first extrudable food material, means (18) for supplying a second food material with flowable color, means (20) for forming the first material extrudable food and the second food material with flowable color within a patterned food dough having an initial cross-sectional area, reduction passage means (25) to reduce the area of initial cross-section to a reduced cross-sectional area and operatively connected to the complex modeling forming means and having a larger inlet end and a smaller outlet end and, an extruded outlet port (13) having a diameter of approximately the reduced cross sectional area near the output end characterized in that the reduction passage means (25) reduce the cross-sectional area of the mass foodstuff modeled by at least 25: 1 and has an angle of convergence that varies from 5 ° to 45 ° to produce the flowable extruded complex modeling.

The apparatus of claim 1, wherein the means (12) for providing the first extrudable food material includes at least one extruded passage (14) having a cross-sectional area, wherein the means for forming a dough complex modeling includes an elongate die insert (20) having an elongated cross section relative to the cross section of the outlet port 13) within an elongated portion of the extruded passage (14) having a die insert diameter. (21) and the cross-sectional area and wherein the ratio of the cross-sectional area of the die insert to the reduced cross-sectional area varies from 25 to 100: 1.

The apparatus of claim 2, wherein the die insert (20) includes at least one food product dividing member (47) having a passage (50) therethrough in fluid communication with the media for supplying second food material with color (18) and a plurality of discharge orifices for supplying second material with color (48).

The apparatus of claim 3, wherein the discharge orifices of the supply of second colored food material (48) are equidistanced and are on the downstream side of the die insert (20).

The apparatus of any of the preceding claims, wherein the reduction passage means (25) are defined by a plurality of pieces having different angles of convergence.

The apparatus of claim 5, wherein each passage piece has a cross section equal to the cross section upstream of the next downstream part to form a continuously smooth passage.

7. The apparatus of any of the preceding claims, wherein at least a portion of the reduction passage means (25) has a circular cross section.

The apparatus of any of the preceding claims, wherein at least a portion of the reduction passage means (25) has an irregularly shaped periphery.

The apparatus of claim 8, wherein at least a portion of the reduction passage means (25) has an oval cross section.

The apparatus of any of the preceding claims, wherein the means (12) for providing a first extrudable food material further comprises means (16) for externally adjusting the flow rate of the paste upstream of the forming means (20) . eleven .

The apparatus of claim 10, wherein the means (16) for externally adjusting the flow velocity of the dough include a smooth rounded retractable retractable cap (16) projecting into the passageway (14); means (80, 82) for retractably and adjustably extending the stopper (16) within the passage (14) including stopper means exterior to the passageway (14) to terminate the extension of the stopper (16) within the passageway (14); wherein the length of the plug (16) extending within the passage (14) when stopped by the detent means is less than 905 of the width of the passageway (14); and means (90-93) to seal the cap (16) against food spillage.

12. The apparatus of claim 3, wherein the food product dividing member (47) imparts at least one interstitial space, with the dividing member (47) including an upstream face and a downstream face; wherein the supply discharge orifices of the second color food material (48) deliver the second food material with color on the downstream side and within the interstitial space, with the second color food material moving in the interstitial space; and wherein the apparatus further comprises, in combination: a notch (57) formed in the splitting member (47) extending from the downstream side toward but separated from the upstream side and having a sufficient axial length so that the first extrudable food material flows in and fills the interstitial space within the notch (57).

The apparatus of claim 12, wherein the die insert (20) further includes an inner surface wall, with the food product dividing member (47) extending toward and engaging the inner surface wall, with the notch (47) located in the food product dividing member (47) intermediate the discharge orifices of the second food material supply (48) and the inner surface wall.

The apparatus of any of the preceding claims, wherein the first extrudable food material is the basis of the product for inflated food products.

15. A method for preparing a food product having at least two colors that exhibits improved detail resolution including the steps of: providing a first plastic extrudable food dough having a first color; B providing at least one second flowable food material having a second color different from the first color in color or hue; C mixing the food dough and the second food material to form a patterned food dough having an initial cross-sectional area; D reducing the cross-sectional area of the patterned food mass through a reduction passage (25) while maintaining the cross-section to form a modeled extrudate of reduced cross-section; and E extruding the extruded of reduced cross section through a die port (13) characterized in that the step of reduction comprises reducing the food mass by a factor of at least 4: 1 and with the reduction passage (25) having an average convergence angle of 5 ° to 45 ° to produce the food product exhibiting final detail resolution between at least two colors.

16. The method of claim 15, wherein the initial cross section of the first food dough is from about 1200 to 3000 mm2 and wherein the reduced cross-sectional area is from about 10 to 300 mm2.

The method of claim 15 or 16, wherein the food and color are mixed in a passageway (14) of a cooking extruder (12) with a die splitting insert (20) therein and wherein the reduction passage (25) is continuous.

18. The method of any of claims 15 to 17, wherein the first food dough comprises a cooked cereal dough.

The method of any of claims 15 to 18, wherein the cross-sectional area is reduced in a converging frustoconical passage (25).

The method of any of claims 15 to 19, wherein the extrudate is directly expanded and cut to form individual pieces of cooked cereal paste.

The method of any of claims 15 to 19, wherein the extrudate is extruded to form a complex unexpanded patterned paste of reduced cross-sectional area; and wherein the method further comprises the steps of: F sectioning the extruded complex modeling paste to form individual half product pieces or pellets having a complex modeling; and G inflate the pieces to form inflated food pieces.

22. The method of claim 21, wherein the inflated food pieces have a spherical shape

23. The method of any of claims 15 to 22, wherein the mixing step comprises the steps of: dividing the food dough to impart at least one interstitial space in the food dough; partially fill the interstitial space with the food dough; and injecting the second flowable food material in a downstream location from where the interstitial space is partially filled into the remaining portions of the interstitial space.

The method of claim 23, wherein the step of dividing the food dough comprises the step of providing a die splitting member (47) including an upstream face and a downstream face; wherein the partial filling step comprises the step of enmeshing the die splitting member (47) from the downstream side towards but separate from the upstream side and having an axial length sufficient for the food mass to flow inwardly and fill the interstitial space within the notch (47); and wherein the injection step comprises the step of injecting the second flowable food material on the downstream side and into the interstitial space, with the second flowable food material moving in the interstitial space.

25. An inflated piece of food having a body of one color and at least two lines or planes with color intersecting at least one second color or shade extending through the body.

26. The inflated piece of food of claim 25, wherein the colored lines have a thickness of 1 mm > .

27. The food item of claim 25 or 26, wherein the two lines or planes with intersecting color are of the second and a third color or shade.

28. The food item of any of claims 25 to 27, which has a spherical shape with a plurality of lines constituting a form of a football, baseball or football.

29. The piece of food of any of the claims 25 to 28, which has a diameter of approximately 15 to 30 mm.

30. The flow rate adjustment apparatus for adjusting the flow of plastic extrudable food through a port (14), with the port (14) having circular cross sections and a center line, including a plug (16) having circular cross sections of a smaller diameter than that of the cross sections of the port (14) and a center line and means (80, 82) to extend the plug (16) into the port (14) with the centerline of the port (14) ) being at an angle not parallel to the central line of the cap (16), with the cap (16) having an axial end (88) located inside the port (14), characterized in that the axial end (88) of the cap (16) ) having a configuration that can not couple the port (14) allowing the flow of the paste between the axial end (88) of the cap (16) and the port (14) in all the positions of the cap (16).

31 The flow rate adjustment apparatus of claim 30, wherein the configuration of the axial end (88) of the plug (16) has a diameter that is considerably greater than the diameter of the port (14).

32. The flow rate adjusting apparatus of claim 30 or 31, wherein the extension means comprise, in combination: a bolt (80), with the plug (16) formed on the bolt (80), with the Bolt being threaded (82) to extend or retract the plug (16) inside the port (14).

33. The flow rate adjustment apparatus of claim 32 wherein the extension means further comprises, in combination: a lock nut (94) threaded into the bolt (80) and that can be adjusted to secure the bolt ( 80) against movement such as that caused by vibration.

34. A flow rate adjusting apparatus for adjusting the flow of the plastic extrudable feed in the passageway (14) of a food extruder (12) including a rounded smoothly retractable plug (16) projecting into the passage ( 14), means (80, 82) for adjustable and retractable extension of the cap (16) within the passage (14), and means (90-93) for sealing the cap (16) against spillage of food characterized in that the means (80, 82) to extend the plug (16) adjustably and retractably include the detent means outside the passage (14) to terminate the extension of the plug (16) within the passage (14) and, where the length of the plug (16) which extends within the passage (14) when stopped is less than 905 of the width of the passage (14).

35. The apparatus of claim 34, wherein the means for adjustable and retractably extending the cap (16) includes a hole in the extruder intersecting the passage (14) at a downstream angle of 90 ° >.; having an external threaded portion and an internal smooth portion, and wherein the plug (16) has an external portion (84) having threads (82) and an internal smooth portion (86).

36. The manifold (100) for making multiple extrudates formed from a food dough leaving a source (12) and having uniformity of flow, including a plurality of exit holes located at different separations from the source; and with each of the outlet orifices including a flow path for the food dough from the source (12) to the exit orifice, with the flow paths of at least two pairs of holes being formed by at least first and second passages (128) and first, second, third and fourth ports (134), with the first and second passages (128) extending downstream from an interconnection (126) at the angle of passage in relation to each other and having equal cross-sectional sizes and shapes, with the first and second ports (134) extending downstream from the first passage (128) and having generally equal cross-sectional sizes and shapes and the third and fourth ports (134) extending downstream from the second passage (128) and having generally cross-sectional sizes and shapes equal to the sizes and cross-sectional shapes of the first and second ports (134) and smaller that the cross-sectional sizes of the first and second passages (128), with the first and second passages (128) having generally equal lengths, with the first, second, third and fourth ports (134) having generally equal lengths characterized in the flow path of at least one of the outlet orifices being formed by a duct (132) having a constant size from the interconnection (126) of the first and second passages (128) to the exit orifice, with the size of cross section of the duct (132) being smaller than the cross section size of the first and second passages (128).

37. The manifold of claim 36, wherein the flow paths each include means (16) for adjusting the flow velocity and pressure of the pulp.

38. The manifold of claim 37, wherein the adjustment means each comprise a plug (16) extending within the flow path.

39. The manifold of claim 38, wherein the cross sections of the port (134) and the plug (16) are circular and each includes a center line, with the diameter of the plug (16) being less than the port diameter. (134), with the central line of the plug (16) being at an angle not parallel to the center line of the port (134).

40. The manifold of claim 39, wherein the centerline of the plug (16) is perpendicular to the center line of the port (134); and wherein the plug (16) has an axial end (88) located within the port (134), with the axial end (88) of the plug (16) having the configuration that can not be coupled with the port (134) allowing the flow of the paste between the axial end (88) of the plug (16) and the port (134) in all the positions of the plug (16).

41 The manifold of any claim 38-40, wherein the adjustment means (16) each comprises, in combination: a bolt (80), with the plug (16) formed on the bolt (80), with the bolt (80) ) being screwed (82) to extend or retract the plug (16) within the port (134).

42. The manifold of claim 41, wherein the adjustment means (16) each include, in combination: a locking nut (94) threaded onto the bolt (80) and that can be adjusted to secure the bolt (80) against movement as caused by vibration.

43. The manifold of any claim 36-42, wherein the duct (132) has a cross-sectional shape and size generally equal to the size and cross-sectional shape of the first, second, third and fourth ports (134).

44. The manifold of any claim 36-43, wherein the interconnection (126) between the first and second passages (128) comprises a conical chamber having a base and a central line, with the first and second passages (128) extending from the conical chamber at equal non-parallel angles on opposite sides of the center line of the conical chamber, with the duct (132) extending from the concentric conical chamber towards the center and opposite line to the base.

45. The multiple of any claim 36-44, wherein the first and second ports (134) extend at a port angle on opposite sides of the first passage (128) and the third and fourth ports (134) extend into the port angle on the opposite sides of the second passage (128).

46. The manifold of any claim 36-45, wherein the plurality of outlet orifices is located in a single horizontal plane.

47. The manifold of any claim 36-46, wherein the flow paths further comprise in combination: first and second conduits (1 16) extending at an angle in relation to one another and having generally sizes and shapes of cross section equal to and larger than the cross section sizes of the first and second passages (128), with the first and second passages (1 16) having generally equal lengths, with the first and second passages (128) extending from the first pass ( 1 16); third and fourth passages (128) extending from the second conduit (1 16); and fifth, sixth, seventh and eighth ports (134), with the first and sixth ports (134) extending from the third passage (128) and the seventh and eighth ports (134) extending from the fourth passage (1 34).

48. The manifold of claim 47, wherein the source (12) comprises an outlet that includes an annular mounting flange (112); and wherein the manifold further comprises a disc (110) for splicing with be secured to the annular mounting flange (112), with the first and second conduits (116) extending from the holes (118) formed in the disc (110), with the holes (118) being in communication with the source (12).

49. The manifold of claim 48, further comprising, in combination: a mounting plate (122) supported by the disk (110), with the conduits (116) extending into and through the mounting plate (122); and a manifold block secured to the mounting plate (122), with the passages (128) and the ports (134) formed in the manifold block.

50. The method for adding at least one first additive to the flow paste including the steps of: dividing the flow paste to impart at least one interstitial space of paste in the flowing dough and injecting the additive into the space interstitial characterized in the step of partially filling the interstitial space with the paste from the flowing paste, with the additive being injected at a downstream location where the interstitial space is partially filled in the remaining interstitial portions.

51. The method of claim 50, wherein the step of dividing the flowing paste comprises the step of providing a die splitting member (47) including an upstream face and a downstream face; wherein the partial filling step comprises the step of enmeshing (57) the die splitting member (47) from the downstream side toward but separated from the upstream side and having an axial length sufficient for the paste to flow towards inside fill the interstitial space within the notch (57); and wherein the injection step comprises the step of injecting the additive into the downstream side and into the interstitial space, with the additive moving in the interstitial space.

52. The method of claim 51, wherein the provisioning step comprises the step of providing the die splitting member (47) extending toward and engaging an inner surface wall of an insert (20), with the paste flowing through the inner surface; and wherein the step of enmeshing comprises the step of enmeshing (57) the intermediate die member (47) to the location where the additive is injected and the inner surface wall.

53. The method of any of claims 50-52, wherein the dividing step comprises the step of dividing the leg flowing into at least the first and second passages (42, 44, 46).

54. The apparatus for adding at least one first additive to the flowing dough including a die splitting member (47) in the flowing dough to impart at least one interstitial dough space, with the dough dividing member. given (47) including a downstream face; means (48) for injecting the additive into the downstream side and into the interstitial space, with the additive moving in the interstitial space, characterized in a notch (57) formed in the die splitting member (47) extending from the downstream side toward but separated from the upstream side and having sufficient axial length for the paste to flow into and fill the interstitial space within the notch (57).

55. The apparatus of claim 54, wherein the paste flows through an insert (20) having an inner surface wall, with the die splitting member (47) extending toward and engaging the inner surface wall, with the notch (57) located in the intermediate die partition member to the injection means (48) and the inner surface wall.

56. The apparatus of claim 55, wherein the notch (57) is formed adjacent to the inner surface wall.

57. The apparatus of any of claims 54-56, wherein the die splitting member (47) divides the paste flowing into at least the first and second passages (42, 44, 46).

58. The apparatus of claim 57, wherein the paste flows through an insert having an inner surface wall, with the die splitting member extending toward and engaging the inner surface wall, with the notch located in the intermediate die division member to the injection means and the inner surface wall.

59. The apparatus of claim 58, wherein the notch is formed adjacent to the inner surface wall.

60. The apparatus of any of claims 57-59, wherein the die dividing member divides the paste flowing into at least the first and second passages. SUMMARY Apparatus (10) and methods are described wherein the plastic extrudable food product is provided by the extruder (12) for cooking pasta and mixed with a color for food to form a complex modeling food product, such as by a die Modeling training (20). The cross-sectional area of the modeled food product is reduced from the inlet end (34) to an exit end (36) by a factor of at least 50: 1 at an average convergence angle of < 45 ° while maintaining the cross-sectional model to form a paste with reduced cross-sectional modeling and then extruded through a die port having an opening equal to the reduced cross-sectional area to form the extrudate with complex modeling . In the preferred form, multiple extrudates are formed simultaneously with the flow rates for each extrudate being adjustable by a regulating plug (16) including a smooth indic cylindrical portion (86) extending from within a passage (14) having a circular cross section of a larger diameter than the cylindrical portion (86). In the preferred form, the extrudates are extruded in a non-circular pattern and specifically in a horizontal individual plane by a manifold (100) that includes the ports (134, 136) and the ducts (132, 1 38) that receive the flow from the passages (128, 130) that receive the flow from the ducts (1 16, 1 18, 120) that receive the flow from the extruder to cook pasta (12).