Method for producing molded food pieces

Abstract

Input food is extruded or otherwise deposited between a pair of counter-rotating wheels whose outer surfaces define mold cavities. The deposited input food is molded into pieces having desired shape (e.g., simulating pitted prunes or berries) by compression between aligned, counter-rotating mold cavity pairs. Preferably, the input food is heated prior to molding to prevent irreversible set up before compression between the mold cavities, and the wheels are chilled to cause deposited food to set up as it is compressed and carried between aligned, chilled mold cavities from a loading station to a release station. Preferably, the mold cavities are maintained at low temperature (e.g., in the range from about -10.degree. F. to 32.degree. F.). After the input food is molded and set up into pieces, the rotating cavities separate at a release station, allowing the molded pieces to fall away from the wheels. A positive product ejection assembly (such as a set of air knives) can be provided downstream from the release station for purging each cavity of its contents before refilling. To ensure ejection of all molded piexes from the cavities before refilling, it may be desirable to mist the empty cavities with a non-toxic release agent such as glycerine. The input food can be prune or other fruit paste mixed with glycerine and optionally also sorbitol (to give the molded pieces a desired water activity and humectancy), additives for providing a desired flavor and mouth feel, and mold releasing and solidifying agents.