专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

41. 发明专利

AU2004216281A1 Method for reducing acrylamide formation in thermally processed foods 未知
公开(公告)号：AU2004216281A1
公开(公告)日：2004-09-10
申请号：AU2004216281
申请日：2004-02-06
申请人： FRITO LAY NORTH AMERICA INC
发明人： JOSEPH PONNATTU KURIAN , LEUNG HENRY KIN-HANG , MASSON JOHN RICHARD , RAO MOHAN V N , SAUNDERS ROBERT WILLIAM , STALDER JAMES WILLIAM , TOPOR MICHAEL GRANT , BARRY DAVID LAWRENCE , BURNHAM COLIN JEFFREY , DESAI PRAVIN MAGANLAL DESAI
IPC分类号： A23L1/164 , A23L5/10 , A23L5/20 , A23L7/10 , A23L19/12 , A23L19/18 , A23L29/00 , A23L33/00 , A23L1/01
摘要： A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature /low-moisture conditions most favorable for acrylamide formation.

42. 发明专利

AU2003279848A1 SEASONING RECOVERY AND RECYCLE 未知
公开(公告)号：AU2003279848A1
公开(公告)日：2004-06-07
申请号：AU2003279848
申请日：2003-10-07
申请人： FRITO LAY NORTH AMERICA INC
发明人： VAFAIE MEHRNAZ , DOVE KATHRYN MELISSA , JOSEPH PONNATTU KURIAN , TATSCH DONALD JOE
IPC分类号： A23G3/20 , A23L19/18 , A23L27/00 , A47J37/12 , B05C19/04 , B05C19/06 , B65G15/10 , B65G47/66 , A23L1/22
摘要： Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.

43. 发明专利

CA2504576A1 SEASONING RECOVERY AND RECYCLE 未知
公开(公告)号：CA2504576A1
公开(公告)日：2004-05-21
申请号：CA2504576
申请日：2003-10-07
申请人： FRITO LAY NORTH AMERICA INC
发明人： DOVE KATHRYN MELISSA , JOSEPH PONNATTU KURIAN , TATSCH DONALD JOE , VAFAIE MEHRNAZ
IPC分类号： A23G3/20 , A23L19/18 , A23L27/00 , A47J37/12 , B05C19/04 , B05C19/06 , B65G15/10 , B65G47/66 , A23L1/22
摘要： Seasoning for use with snack chips can be recovered and recycled. A seasonin g permeable conveyor (114) transports snack chips through a seasoning application. The seasoning applicator (122) deposits seasoning onto the snac k chips. The conveyor allows the seasoning not adhered to the moving snack chi ps to substantially pass through and by toward a seasoning recoverer (138). The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending , the seasoning mixture is transported to the seasoning application for use.

44. 发明专利

BR112013032914A2 forno contínuo com um transportador em cascata 未知
公开(公告)号：BR112013032914A2
公开(公告)日：2016-09-20
申请号：BR112013032914
申请日：2012-06-22
申请人： FRITO LAY NORTH AMERICA INC
发明人： JOSEPH PONNATTU KURIAN , GREEN RAMONICA
IPC分类号： A21B1/00 , A23L5/10
摘要： a continuous oven with a cascading conveyor abstract of the disclosure a continuous oven comprising cascading conveyors. in one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. the oven floor and ceiling are attached by the left and right sides defining an oven cavity. located inside the oven cavity is at least one cascading conveyor. also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end. tradução do resumo resumo patente de invenção: "forno contínuo com um transportador em cascata". a invenção refere-se a um forno contínuo que compreende transportadores em cascata. em uma modalidade o forno compreende um fundo de forno, um teto, um painel esquerdo, e um painel direito. o fundo e o teto de forno estão presos pelos lados esquerdo e direito definindo uma cavidade de forno. localizado dentro da dita cavidade de forno está pelo menos um transportador em cascata. também dentro da cavidade de forno está uma partição a qual separa o forno em uma extremidade a montante e uma extremidade a jusante. cflay.00684pct page 2 pct application

45. 发明专利

MX2015011292A HOJUELAS HORNEADAS ESTABLES EN ANAQUEL Y METODO PARA HACER LAS MISMAS. 未知
公开(公告)号：MX2015011292A
公开(公告)日：2016-03-03
申请号：MX2015011292
申请日：2014-02-28
申请人： FRITO LAY NORTH AMERICA INC
发明人： DIERL MARTIN BERNHARD , BROWN MARTHA MEADOWS , JOSEPH PONNATTU KURIAN , LAWSON GENEVIEVE BARNARD , SCANNELL STEVE , VARMA SUPRIYA
IPC分类号： A21D2/16
摘要： Se describen hojuelas horneadas, estables en anaquel y un método para hacer las mismas. En una modalidad, la hojuela estable en anaquel comprende una masa cocinada que comprende aceite, gluten, harina, polvo para hornear y huevo. La hojuela comprende un contenido de humedad de entre 2% y 5% y es estable en anaquel. En una modalidad, la hojuela no comprende ingredientes artificiales, tales como conservadores, saborizantes o colorantes. Para producir la hojuela, en una modalidad, primero se mezclan los ingredientes para formar una masa que se deposita en una charola y se hornea. Después, el producto se enfría, rebana y después se seca.

46. 发明专利

AU2014223167A1 Shelf-stable baked crisps and method for making same 未知
公开(公告)号：AU2014223167A1
公开(公告)日：2015-08-27
申请号：AU2014223167
申请日：2014-02-28
申请人： FRITO LAY NORTH AMERICA INC
发明人： BROWN MARTHA MEADOWS , DIERL MARTIN BERNHARD , JOSEPH PONNATTU KURIAN , LAWSON GENEVIEVE BARNARD , SCANNELL STEVE , VARMA SUPRIYA
IPC分类号： A21D2/16
摘要： A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf- stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.

47. 发明专利

ES2327735T3 PROCEDIMIENTO PARA REDUCIR LA FORMACION DE ACRILAMIDA EN ALIMENTOS TRATADOS TERMICAMENTE. 未知
公开(公告)号：ES2327735T3
公开(公告)日：2009-11-03
申请号：ES04709050
申请日：2004-02-06
申请人： FRITO LAY NORTH AMERICA INC
发明人： BARRY DAVID LAWRENCE , BURNHAM COLIN JEFFREY , DESAI PRAVIN MAGANLAL DESAI , JOSEPH PONNATTU KURIAN , LEUNG HENRY KIN-HANG , MASSON JOHN RICHARD
IPC分类号： A23L1/164 , A23L5/10 , A23L5/20 , A23L7/10 , A23L19/12 , A23L19/18 , A23L29/00 , A23L33/00
摘要： Procedimiento para la reducción de la formación de acrilamida en los alimentos tratados térmicamente, comprendiendo dicho procedimiento las etapas que consisten en: a) proporcionar un alimento que presenta un nivel de humedad antes de la cocción de por lo menos 4% en peso; b) cocer dicho alimento para formar un alimento cocido con una concentración reducida de acrilamida y un nivel de humedad inferior a 3% en peso, en el que dicha cocción comprende el calentamiento a una temperatura inferior a aproximadamente 120ºC mientras que el nivel de humedad de dicho alimento es inferior a 3% en peso.

50. 发明专利

CA2676330A1 METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS 未知
公开(公告)号：CA2676330A1
公开(公告)日：2008-07-31
申请号：CA2676330
申请日：2008-01-21
申请人： FRITO LAY NORTH AMERICA INC
发明人： FULCHER JOHN GREGORY , BOUDREAUX ERIC , DESAI PRAVIN MAGANLAL , ELDER VINCENT ALLEN , VOGEL GERALD JAMES , TOPOR MICHAEL GRANT , RAO V N MOHAN , LI WU , JOSEPH PONNATTU KURIAN
IPC分类号： A23L5/10 , A23L5/20 , A23L19/12
摘要： A method for reducing the amount of asparagme, a pre-cursor of acrylamide , m food products that are thermally processed This invention permits the pr oduction of foods having significantly reduced levels of acrylamide. The met hod iehes on contacting a potato feed such as potato slices containing aspar agme, an acrylamide pre-cursor, with a leaching solution to extract aspaiagm e out of the potato feed Thermally processing the leached potatoes will resu lt in a potato pioduct having a lowei level of acrylamide than a non-leached , thermally processed potato product

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式