extruder die assembly, apparatus and method for enhancing the dimensional quality of directly shaped complex expanded food products featuring a distinct pattern imparted thereto, nozzle and nozzle assembly for supplying a pressurized fluid, method for manufacturing a farinaceous food product expanded flavor characteristics without the use of a drying oven and resulting product

摘要

EXTRUDER MATRIX SET, APPARATUS AND METHOD FOR IMPROVEMENT OF FOOD PRODUCT DIMENSIONAL QUALITY EXPANDED DIRECTLY WITH COMPLEX FORMAT PRESENTING A STANDARD DISTINGUISHED conferred THERETO, NOZZLE AND METHOD FOR MANUFACTURING A FOOD PRODUCT chalky EXPANDED INTRODUCING flavor characteristics marked WITHOUT THE USE A DRYING OVEN AND RESULTANT PRODUCTS. The present invention comprises an improved extruder die assembly and a method for using it for the purpose of imparting a distinct coloring and / or flavor pattern to an extrudable food mass during the extrusion process, while at the same time improving the appearance. design of the dimensional quality of the resulting directly complex extruded expanded food products. The extruder die assembly includes a molding and injection section to impart a distinctive coloring and / or taste pattern to an extrudable food mass. The resulting pasta is compressed through a converging nozzle hole in the nozzle section to produce an extruded food product. The molding section and the injection section are manufactured in the corresponding assembly form. It also proves to be an innovative food product. The injection section of the extruder die assembly may be used to impart sorbent additives to the extruded mass immediately prior to expansion, thereby preserving the saporifier characteristics of the additive by minimizing the heat exposure of the saporifier additive. The extruder die assembly may also include static mixing elements downstream of the injection section to homogenize the soda or seasoning media within the extruder fluid mass. The converging nozzle section may also include axially aligned protruding lines that gradually project into the nozzle bore as the nozzle converges to gradually interrupt the axial flow of an extrudate at specific peripheral points, thereby altering the velocity profile. which enhances the design aspects of dimensional quality of the resulting directly complex extruded expanded food products.