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    Method of extrusion cooking an edible material
    61.
    发明授权
    Method of extrusion cooking an edible material 失效
    挤压烹饪食用材料的方法

    公开(公告)号：US5939124A

    公开(公告)日：1999-08-17

    申请号：US848817

    申请日：1997-05-01

    申请人： Lavon G. Wenger

    发明人： Lavon G. Wenger

    IPC分类号： A23K1/00 ,  A23K1/18 ,  A23L1/00 ,  A23P1/12 ,  B29C47/60 ,  B30B11/00 ,  B30B11/24 ,  A23P1/00

    CPC分类号： B30B11/24 ,  A23K40/20 ,  A23K50/00 ,  A23K50/42 ,  A23K50/80 ,  A23P30/20 ,  B30B11/005 ,  B30B11/243 ,  B30B15/34 ,  B29C47/0009 ,  B29C47/60

    摘要： Improved short length extrusion cooking devices (10) are provided which can achieve product throughput and quality characteristics of conventional long-barrel extruders. The short length extruders (10) of the invention include a relatively short barrel (14) having an inlet (18) and an endmost extrusion die (20). An elongated, helically flighted axially, rotatable screw assembly (22) is positioned within the barrel (14) and is coupled to motive means (39, 39a) for rotation of the assembly (22) at a speed of at least about 500 rpm. The device (10) may include an internal, apertured flow-restricting device (60, 110) which defines a mid-barrel choke point for the material being processed. An alternate extruder (120) is configured without a mid-barrel restriction and is designed to operate at essentially atmospheric internal pressure throughout the majority of the length of barrel (122) with a significant pressure rise in the final head (134) adjacent the extrusion die. Preferably, the barrel (14, 122) has an internal bore of generally frustoconical configuration with an effective length to maximum diameter ratio (L/D) of at least about 6. Novel extrusion processes and products are also provided, using extremely short extrusion barrel retention times to give cooked extrudates having essentially no amino acid or vitamin nutrient losses, and/or dense, highly cooked, low moisture feeds.

    摘要翻译： 提供了改进的短长度挤压烹饪装置（10），其可以实现常规长筒挤出机的产品产量和质量特性。 本发明的短长度挤出机（10）包括具有入口（18）和最末端的挤出模具（20）的相对较短的筒体（14）。 细长的，螺旋形旋转的轴向可旋转的螺丝组件（22）定位在筒体（14）内并且联接到动力装置（39,39a），以用于以至少约500rpm的速度旋转组件（22）。 装置（10）可以包括内部有孔流动限制装置（60,110），其限定用于待处理材料的中筒阻塞点。 替代的挤出机（120）构造成没有中筒限制，并且被设计成在桶的整个大部分长度（122）内在基本上大气压下运行，而最终的头部（134）中邻近挤压件 死。 优选地，筒体（14,122）具有大致截头圆锥形构造的内孔，其具有至少约6的有效长度与最大直径比（L / D）。使用极短的挤出筒也提供了新的挤出工艺和产品 保留时间以产生基本上不具有氨基酸或维生素营养物质损失的煮熟的挤出物，和/或致密的，高度熟化的低水分进料。

    Texturized sinking food for marine life
    62.
    发明授权
    Texturized sinking food for marine life 失效
    海洋生物融化的沉没食物

    公开(公告)号：US4981711A

    公开(公告)日：1991-01-01

    申请号：US360375

    申请日：1989-06-02

    申请人： Joseph P. Kearns ,  Gordon R. Huber

    发明人： Joseph P. Kearns ,  Gordon R. Huber

    IPC分类号： A23J3/26 ,  A23K1/00 ,  A23K1/10 ,  A23K1/18 ,  A23K1/20 ,  A23L1/00 ,  A23P1/12 ,  B30B11/24

    CPC分类号： B30B11/243 ,  A23J3/26 ,  A23K10/22 ,  A23K40/20 ,  A23K50/80 ,  A23P30/20 ,  Y10S426/805

    摘要： A texturized sinking shrimp and fish food is produced in the form of an extrusion cooked, cellular produce which is self-sustaining in ambient temperature water for a period of at least four hours and is made up of a mixture of at least 8 percent marine meal with up to 60% vegetable protein flour. The product is prepared by mixing and then partially cooking the starting materials in a preconditioner and then introducing the precooked mixture into an extruder (preferably of the twin screw variety) for texturization. During extrusion, the protein within the mixture is developed into laminar striations, which ultimately yields a layered, open-celled, high protein product having a specific gravity greater than 1.00 which will not readily decompose in water during consumption by the shrimp and fish.

    摘要翻译： 以一种挤压熟的细胞产品的形式生产出一种纹理化的沉没虾和鱼类食物，其在环境温度水中自行维持至少4小时，并且由至少8％的海鲜膳食的混合物 含高达60％的植物蛋白粉。 通过在预调节器中混合然后部分地烹饪原料，然后将预煮的混合物引入挤出机（优选双螺杆品种）中进行组织化来制备产品。 在挤出过程中，混合物内的蛋白质发展成层状条纹，最终产生比重大于1.00的分层开放细胞高蛋白质产品，在虾和鱼消费过程中水不会分解。