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1. 发明专利

AU2009320312A1 Oil stripping fryer unit 未知
公开(公告)号：AU2009320312A1
公开(公告)日：2010-06-03
申请号：AU2009320312
申请日：2009-08-12
申请人： WILFRED BOURG JR , DONALD NEEL , JENNIFER RAYMOND , FRITO LAY NORTH AMERICA INC
发明人： BOURG WILFRED MARCELLIEN JR , NEEL DONALD VAUGHN , RAYMOND JENNIFER BELL
IPC分类号： A47J37/00 , A23L5/10 , A23L7/10 , A23L19/00 , A23L19/12 , A23L19/18 , A47J37/12
摘要： A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

2. 发明申请

US20060088633A1 Process to produce a reduced fat potato chip 审中-公开
标题翻译：生产减肥薯片的方法
公开(公告)号：US20060088633A1
公开(公告)日：2006-04-27
申请号：US10973567
申请日：2004-10-26
申请人： Keith Barber , David Barry , Kelly Miller , Donald Neel , Myron Silver , Tawnya Lynn Smart , James Stalder
发明人： Keith Barber , David Barry , Kelly Miller , Donald Neel , Myron Silver , Tawnya Lynn Smart , James Stalder
IPC分类号： A23B4/044 , A23B4/03
CPC分类号： A23L33/20 , A23L19/18
摘要： A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, frying the chip, and concurrently dehydrating and de-oiling the chip with superheated steam in a single unit operation.
摘要翻译：公开了一种新颖的改进方法和装置，用于生产基于未干燥芯片的总重量的小于30重量％的油的低油土豆片产品。该过程需要将芯片与盐水溶液接触，对芯片进行油炸，同时在单个操作中同时用过热蒸汽使芯片脱水和脱油。

3. 发明申请

US20060188639A1 Fabricated food product made from fresh potato mash 审中-公开
标题翻译：由新鲜土豆泥制成的制作食品
公开(公告)号：US20060188639A1
公开(公告)日：2006-08-24
申请号：US11062193
申请日：2005-02-18
申请人： Ponnattu Joseph , Renu Mathew , Donald Neel , Sheyla Ramsay
发明人： Ponnattu Joseph , Renu Mathew , Donald Neel , Sheyla Ramsay
IPC分类号： A23L1/216
摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.
摘要翻译：一种用于提供具有大量新鲜马铃薯的强面团的组合物和方法。将新鲜的土豆制成醪液并离心以将水含量降低至约70重量％。这种土豆泥可以占最终面团重量的50％以上。该面团可用于制成片状或挤出产品。与完全由脱水或部分脱水的马铃薯衍生物制成的产品相比，这种面团产生改进的，更自然的风味产品。该方法包括将马铃薯细切成马铃薯泥或糊状物; 从马铃薯浆中倾倒多余的水分; 将马铃薯浆加热至不超过约190华氏度的温度; 将浆料冷却至140华氏度以下; 并且向浆料和其它成分的混合物施加少量的工作输入以形成可成形的面团。

4. 发明申请

US20050013918A1 Method for maintaining designed functional shape 失效
标题翻译：保持设计功能形状的方法
公开(公告)号：US20050013918A1
公开(公告)日：2005-01-20
申请号：US10862299
申请日：2004-06-07
申请人： Jennifer Hander , Brian Jacoby , Joseph Kelly , Donald Neel , Mary Parsons , Darrell Taylor , Nolvia Zelaya Montes
发明人： Jennifer Hander , Brian Jacoby , Joseph Kelly , Donald Neel , Mary Parsons , Darrell Taylor , Nolvia Zelaya Montes
IPC分类号： A21D2/14 , A21D2/16 , A21D2/18 , A21D8/06 , A21D13/00 , A21D13/04 , A23L1/00 , A23L1/164 , A23L1/18 , A23L1/217
CPC分类号： A21D2/145 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/42 , A23L7/13 , A23L19/18 , A23P30/20 , A23P30/30 , A23V2002/00 , Y10S426/808 , A23V2200/254 , A23V2250/18
摘要： An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.
摘要翻译：通过利用离散的固体脂质颗粒，在制造的，膨化的零食产品中维持设计的功能形状的改进方法。这些脂质在室温下必须是固体，熔点高于100°F，使得当与面团混合时它们保持离散和固体，随后被片材或挤出。在烘烤，油炸或烘烤步骤期间，固体脂质颗粒熔化并软化并破坏淀粉基质，从而允许蒸汽逸出并防止不期望的缺陷，例如过度起泡，起绒和其它妨碍预期功能的形状缺陷。然而，固体脂质颗粒的添加仅防止在存在固体脂质颗粒的局部区域中的蒸汽积聚。因此，通过改变生面团中的固体脂质颗粒的含量，可以控制形状变形的程度。

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