Fibrous food product and method and device for its production
AssigneeTivall (1993) Ltd.
InventorsMichael Shemer, Gil Arbel, Israela Bait-Halachmy, Yoel Arad
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Abstract
A food product comprising continuous aligned bundles of formed fibers extending between faces of the food product is provided. The fibers in this food product are newly formed and fixed during its preparation. This novel food product may be prepared by forcing dough to move along an axis extending through a passageway toward an axial opening at a far end of the passageway, while transferring heat to at least that portion of the moving dough proximal said second end and controlling the heat transfer and speed of movement of the dough such that fibrous food product with essentially aligned axial fibers egresses through said opening.
Claims48
An elongated food product comprising bundles of newly formed fibers fixed during preparation of the food product with a majority of the fibers being continuous and extending between faces of the food product, said fibers being comprised of bundles of sub-fibers.
An elongated food product comprising bundles of newly formed fibers fixed during preparation of the food product with a majority of the fibers being continuous and extending between faces of the food product, and a water contents of about 40-70%.
A process for preparing a fibrous food product comprising:
- (a) preparing a dough;
- (b) forcing the dough to move along an axis extending through a passageway towards an axial opening at a far end of the passageway, the passageway having walls converging from a proximal end to said opening at said far end;
- (c) transferring heat to a portion of the moving dough proximal said second end and controlling the heat transfer and speed of movement of the dough such that a fibrous food product with essentially aligned axial fibers egresses through said opening;
- and
- (d) collecting said food product after its exit from said opening.
A device (40) for preparing a fibrous food product (50), comprising:
- (i) a passageway (46) extending along an axis and being defined by walls converging from a proximal end of the passageway to an opening (58) at a far end of the passageway;
- (ii) a forcing system (50,52) for forcing the doug received in a receptacle (42) to move through said passageway (46) between said proximal end to the opening (58) at said second end;
- and
- (iii) a heating unit (47) for heating dough (54) contained within said passageway (46);
- the movement and the heating of the dough (54) being at a rate such so as to obtain gradual setting of the dough whereby a food product egresses through said opening having a fibrous structure with essentially aligned axial fibers.
Dependencies are inferred from the claim text.