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1. 发明申请

US20100143540A1 METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES 有权
标题翻译：制备具有所需有机物性的低丙烯酰胺含量SNACK的方法
公开(公告)号：US20100143540A1
公开(公告)日：2010-06-10
申请号：US12329227
申请日：2008-12-05
申请人： Ajay Rajeshwar Bhaskar , Michael Grant Topor
发明人： Ajay Rajeshwar Bhaskar , Michael Grant Topor
IPC分类号： A21D8/00 , A23L1/216 , A21D8/04
CPC分类号： A23L1/2165 , A23L5/20 , A23L19/15 , A23L29/35
摘要： A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.
摘要翻译：制备具有与传统食品相当的感官特性的具有低丙烯酰胺含量的食品的方法。使用含有低还原糖浓度的土豆制作土豆片。将葡萄糖添加到低还原糖土豆片中以增加总还原糖浓度。

2. 发明申请

US20090130292A1 Sweet Potato Flake Process 有权
标题翻译：红薯片过程
公开(公告)号：US20090130292A1
公开(公告)日：2009-05-21
申请号：US11942924
申请日：2007-11-20
申请人： Ajay Rajeshwar Bhaskar , Donald Vaughn Neel , Michael Grant Topor
发明人： Ajay Rajeshwar Bhaskar , Donald Vaughn Neel , Michael Grant Topor
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L19/13 , Y10S426/808
摘要： The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.
摘要翻译：本发明公开了具有类似于白薯片的轻质脆脆质感的片状，烘烤的甘薯片的制剂。将成分与水和油混合以制成面团，然后将其切片并切成块。这些碎片被烘烤以生产甘薯薯片。

3. 发明申请

US20080299273A1 METHOD OF REDUCING ACRYALMIDE BY TREATING A FOOD PRODUCT 审中-公开
标题翻译：通过处理食品减少丙烯酸酯的方法
公开(公告)号：US20080299273A1
公开(公告)日：2008-12-04
申请号：US12189404
申请日：2008-08-11
申请人： Ajay Rajeshwar Bhaskar , Michael Grant Topor
发明人： Ajay Rajeshwar Bhaskar , Michael Grant Topor
IPC分类号： A23L1/216 , A23L1/01
CPC分类号： A21D8/042 , A21D13/42 , A21D13/60 , A23D9/007 , A23L5/20 , A23L5/27 , A23L19/12 , A23L19/13 , A23L19/18 , C11B5/00 , C11B5/005 , C11B5/0085
摘要： Disclosed is a method for making low acrylamide potato flakes. When the treated potato flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated flakes are used. The present invention is directed towards treating potato slices in an acidic solution prior to the mashing step. Optionally an acrylamide reducing agent can be added to the cooked and mashed potatoes before drum drying the potato mash and grinding the dried mash into potato flakes.
摘要翻译：公开了一种制备低丙烯酰胺土豆片的方法。当用本发明制成的经处理的马铃薯薄片用于制备低水分，保存稳定的食品时，丙烯酰胺的含量将低于使用未处理的薄片。本发明涉及在糖化步骤之前在酸性溶液中处理马铃薯切片。任选地，在烘干马铃薯泥饼之前将丙烯酰胺还原剂加入煮熟和土豆泥中，并将干燥的捣碎粉碎成土豆片。

4. 发明授权

US06242034B1 Process for expanded pellet production 有权
标题翻译：膨胀丸生产工艺
公开(公告)号：US06242034B1
公开(公告)日：2001-06-05
申请号：US09602333
申请日：2000-06-23
申请人： Ajay Rajeshwar Bhaskar , Kevin Charles Cogan , Lewis Conrad Keller , V. N. Mohan Rao , David Ray Warren
发明人： Ajay Rajeshwar Bhaskar , Kevin Charles Cogan , Lewis Conrad Keller , V. N. Mohan Rao , David Ray Warren
IPC分类号： A21D806
CPC分类号： A21C3/04 , A21C11/16 , A23L7/122 , A23L7/13 , A23L7/135
摘要： In the process of producing corn-based pellets, preconditioner steam and water addition, as well as extruder water or screw configuration and RPM, can be manipulated to precisely control the cook level, gelatinization, and moisture level of the meal during processing, and level of defects despite minor variation in the characteristics of the corn flour. Specifically, the preconditioner added steam-to-water ratio can be manipulated to effect cook, hydration, and partial gelatinization of the meal. In the extruder, lower extruder rotational speeds increase the residence time and increases cook. With the increase in residence time the volume of bed pack in the extruder increases. This can be reversed by adding water directly into the extruder, thereby decreasing the viscosity of the meal in the extruder. Product bulk density is changed by increasing and decreasing cook of the meal.
摘要翻译：在生产玉米基颗粒的过程中，可以处理预处理器蒸汽和水添加以及挤出机水或螺杆构型和RPM，以精确控制加工过程中的煮饭水平，糊化和水分含量，以及水平的缺陷，尽管玉米粉的特性稍有变化。具体地说，预处理剂加入蒸汽与水的比例可以被操纵以进行煮食，水合和部分糊化。在挤出机中，较低的挤出机旋转速度增加了停留时间并增加了煮食。随着停留时间的增加，挤出机中床料的体积增加。这可以通过将水直接加入到挤出机中来反转，从而降低挤出机中的粉末的粘度。通过增加和减少膳食的煮饭来改变产品的体积密度。

5. 发明申请

US20130273219A1 Micropellets of Fine Particle Nutrients and Methods of Incorporating Same into Snack Food Products 有权
标题翻译：细小颗粒营养微粒和将其加入小吃食品的方法
公开(公告)号：US20130273219A1
公开(公告)日：2013-10-17
申请号：US13446570
申请日：2012-04-13
申请人： Stefan K. Baier , Ajay Rajeshwar Bhaskar , Eugenio Bortone , Pierre Faa , Chien-Seng Hwang , Jorge C. Morales-Alvarez , Deepali Palta
发明人： Stefan K. Baier , Ajay Rajeshwar Bhaskar , Eugenio Bortone , Pierre Faa , Chien-Seng Hwang , Jorge C. Morales-Alvarez , Deepali Palta
IPC分类号： A21D13/00 , A23L1/2165 , A23P1/02 , A23L1/025 , A23L1/304 , A23L1/305 , A23P1/12 , A23L1/10 , A23L1/01
CPC分类号： A23P10/30 , A21D2/00 , A21D2/36 , A21D13/00 , A23L7/10 , A23L7/117 , A23L7/135 , A23L7/161 , A23L7/165 , A23L7/17 , A23L33/16 , A23L33/17 , A23L33/175 , A23L33/185 , A23L33/19 , A23L33/21 , A23P30/20 , A23V2002/00
摘要： Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.
摘要翻译：在多功能微丸中聚集的细粒度的营养颗粒材料可用于将大量营养特性插入休闲食品中。含有可膨胀的含微丸的制剂提供了将微粒成分如蛋白质，矿物质和其它成分或理想的营养物引入到通常不适合于细粒度的食品加工线中。含微管制剂的制剂可以完全由微丸组成，或者可以包含可膨胀淀粉，例如玉米粉，片状面团和膨胀的夹头产品，微丸可以在其上被烘烤。

6. 外观设计

USD493271S1 Snack food chip 失效
标题翻译：小吃食品芯片
公开(公告)号：USD493271S1
公开(公告)日：2004-07-27
申请号：US29174116
申请日：2003-01-10
申请人： Ajay Rajeshwar Bhaskar , Kathryn Melissa Dove , William Douglas Henson
设计人： Ajay Rajeshwar Bhaskar , Kathryn Melissa Dove , William Douglas Henson

7. 发明授权

US09510617B2 Micropellets of fine particle nutrients and methods of incorporating same into snack food products 有权
标题翻译：细颗粒微量营养素和将其并入零食食品中的方法
公开(公告)号：US09510617B2
公开(公告)日：2016-12-06
申请号：US13446570
申请日：2012-04-13
申请人： Stefan K. Baier , Ajay Rajeshwar Bhaskar , Eugenio Bortone , Pierre Faa , Chien-Seng Hwang , Jorge C. Morales-Alvarez , Deepali Palta
发明人： Stefan K. Baier , Ajay Rajeshwar Bhaskar , Eugenio Bortone , Pierre Faa , Chien-Seng Hwang , Jorge C. Morales-Alvarez , Deepali Palta
IPC分类号： A21D2/00 , A21D10/00 , A21D13/00
CPC分类号： A23P10/30 , A21D2/00 , A21D2/36 , A21D13/00 , A23L7/10 , A23L7/117 , A23L7/135 , A23L7/161 , A23L7/165 , A23L7/17 , A23L33/16 , A23L33/17 , A23L33/175 , A23L33/185 , A23L33/19 , A23L33/21 , A23P30/20 , A23V2002/00
摘要： Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.
摘要翻译：在多功能微丸中聚集的细粒度的营养颗粒材料可用于将大量营养特性插入休闲食品中。含有可膨胀的含微丸的制剂提供了将微粒成分如蛋白质，矿物质和其它成分或理想的营养物引入到通常不适合于细粒度的食品加工线中。含微管制剂的制剂可以完全由微丸组成，或者可以包含可膨胀淀粉，例如玉米粉，片状面团和膨胀的夹头产品，微丸可以在其上被烘烤。

8. 发明授权

US07820223B2 Sweet potato flake process 有权
标题翻译：红薯片过程
公开(公告)号：US07820223B2
公开(公告)日：2010-10-26
申请号：US11942924
申请日：2007-11-20
申请人： Ajay Rajeshwar Bhaskar , Donald Vaughn Neel , Michael Grant Topor
发明人： Ajay Rajeshwar Bhaskar , Donald Vaughn Neel , Michael Grant Topor
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L19/13 , Y10S426/808
摘要： The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.
摘要翻译：本发明公开了具有类似于白薯片的轻质脆脆质感的片状，烘烤的甘薯片的制剂。将成分与水和油混合以制成面团，然后将其切片并切成块。这些碎片被烘烤以生产甘薯薯片。

9. 发明授权

US06432463B1 Process for producing expandable pellets 失效
标题翻译：生产可膨胀颗粒的方法
公开(公告)号：US06432463B1
公开(公告)日：2002-08-13
申请号：US09999009
申请日：2001-10-31
申请人： Ajay Rajeshwar Bhaskar , Kevin Charles Cogan , Bilal Moussa Kaafarani , V.N. Mohan Rao
发明人： Ajay Rajeshwar Bhaskar , Kevin Charles Cogan , Bilal Moussa Kaafarani , V.N. Mohan Rao
IPC分类号： A21D800
CPC分类号： A23L19/19
摘要： With the process for producing potato based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a potato based snack product that has improved flavor qualities and increased oil pick up. To form the pellets, a potato meal is passed through a twin screw extruder at a relatively low extruder rotational speed, which increases the residence time and the volume of bed pack in the extruder while decreasing shear. The extrudate produced is then split into ribbons that are subsequently perforated. These ribbons are then formed into shaped pellets.
摘要翻译：通过生产马铃薯可膨胀颗粒的方法，制造出能够储存长达约6个月的中间产品。这些颗粒可以随后扩展成食品，特别是具有改善的风味品质和增加的吸油量的马铃薯基的零食产品。为了形成颗粒，马铃薯粉以相对低的挤出机转速通过双螺杆挤出机，这降低了剪切力的同时增加了挤出机中床料的停留时间和体积。然后将生产的挤出物分成随后穿孔的带状物。然后将这些带形成成形的颗粒。

10. 发明授权

US06224933B1 Process for expanded pellet production 有权
标题翻译：膨胀丸生产工艺
公开(公告)号：US06224933B1
公开(公告)日：2001-05-01
申请号：US09434622
申请日：1999-11-05
申请人： Ajay Rajeshwar Bhaskar , V. N. Mohan Rao , David Ray Warren
发明人： Ajay Rajeshwar Bhaskar , V. N. Mohan Rao , David Ray Warren
IPC分类号： A21C304
CPC分类号： A21C3/04 , A21C11/16 , A23L7/122 , A23L7/13 , A23L7/135
摘要： In the process of producing masa based expandable pellets, preconditioner steam and water addition, as well as extruder water and RPM, can be manipulated to precisely control the cook level, gelatinization, and moisture level of the meal during processing, and level of defects despite minor variation in the characteristics of the masa flour. Specifically, the preconditioner added steam-to-water ratio can be manipulated to effect cook, hydration, and partial gelatinization of the meal. In the extruder, lower extruder rotational speeds increase the residence time and increases cook. With the increase in residence time the volume of bed pack in the extruder increases. This can be reversed by adding water directly into the extruder, thereby decreasing the viscosity of the meal in the extruder. Product bulk density is changed by increasing and decreasing cook of the meal.
摘要翻译：在生产基于马莎的可膨胀颗粒的过程中，可以操纵预处理器蒸汽和水添加以及挤出机水和RPM，以精确地控制加工过程中的煮饭水平，糊化和水分含量以及缺陷水平金沙粉的特征略有变化。具体地说，预处理剂加入蒸汽与水的比例可以被操作以进行煮食，水化和部分糊化的餐。在挤出机中，较低的挤出机旋转速度增加了停留时间并增加了煮食。随着停留时间的增加，挤出机中床料的体积增加。这可以通过将水直接加入到挤出机中来反转，从而降低挤出机中的粉末的粘度。通过增加和减少膳食的煮饭来改变产品的体积密度。

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