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1. 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。

2. 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。

3. 发明授权

US08703226B2 Method for improving the textural attributes of baked snack foods 有权
标题翻译：改善烘焙零食的纹理属性的方法
公开(公告)号：US08703226B2
公开(公告)日：2014-04-22
申请号：US12904210
申请日：2010-10-14
申请人： Eugenio Bortone , Ximena Quintero-Fuentes , V. N. Mohan Rao , William Cartwright Weller
发明人： Eugenio Bortone , Ximena Quintero-Fuentes , V. N. Mohan Rao , William Cartwright Weller
IPC分类号： A23L1/217
CPC分类号： A23L1/1025 , A23L5/11 , A23L7/13 , A23L7/197 , A23P30/20
摘要： A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.
摘要翻译：一种提高烘焙零食的纹理属性的方法。该方法包括混合成分，挤出成分以形成夹头，用夹套水合物保湿夹套以形成水合夹头，并烘干水合夹头。水合流体可包含水，油，表面活性剂，乳化剂及其混合物。在一个实施例中，烘烤包括利用冲击烘箱。与现有技术的烘烤方法相比，本文讨论的方法更类似于油炸产品的味道和质地。

4. 发明授权

US08124160B2 Method for reducing acrylamide formation in thermally processed foods 有权
标题翻译：降低热加工食品中丙烯酰胺形成的方法
公开(公告)号：US08124160B2
公开(公告)日：2012-02-28
申请号：US11263060
申请日：2005-10-31
申请人： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
发明人： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
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.
摘要翻译：用于减少热加工食品中丙烯酰胺量的方法和装置。本发明允许生产具有显着降低丙烯酰胺含量的食品。该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

5. 发明授权

US08192784B2 Fruit and vegetable snacks 有权
标题翻译：水果和蔬菜小吃
公开(公告)号：US08192784B2
公开(公告)日：2012-06-05
申请号：US12253409
申请日：2008-10-17
申请人： Ashish Anand , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V. N. Mohan Rao
发明人： Ashish Anand , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V. N. Mohan Rao
IPC分类号： A23K1/00 , A21D13/00
CPC分类号： A23L19/09
摘要： The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要翻译：本发明公开了具有类似于马铃薯片，玉米基晶片和其它流行小吃物料的酥脆，松脆质地的真空焙烤水果和蔬菜小吃片的制剂。将水果或蔬菜基料与其他成分和水混合以制成浆料，将其在真空带式干燥机中成片并干燥，并分成小吃尺寸的碎片。在一个实施方案中，在干燥之前将大量的固体夹杂物与浆料组合。

6. 发明授权

US07393550B2 Method for reducing acrylamide formation in thermally processed foods 有权
标题翻译：降低热加工食品中丙烯酰胺形成的方法
公开(公告)号：US07393550B2
公开(公告)日：2008-07-01
申请号：US10371448
申请日：2003-02-21
申请人： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
发明人： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
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.
摘要翻译：用于减少热加工食品中丙烯酰胺量的方法和装置。本发明允许生产具有显着降低丙烯酰胺含量的食品。该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

7. 发明授权

US08394437B2 Method for making a coated food product having a heat susceptible coating 有权
标题翻译：制备具有耐热敏感涂层的涂覆食品的方法
公开(公告)号：US08394437B2
公开(公告)日：2013-03-12
申请号：US12021959
申请日：2008-01-29
申请人： Dimitris Lykomitros , Kevin O'Sullivan , V. N. Mohan Rao , Barbara Vazquez Del Mercado
发明人： Dimitris Lykomitros , Kevin O'Sullivan , V. N. Mohan Rao , Barbara Vazquez Del Mercado
IPC分类号： A23G3/00 , A23L1/00
CPC分类号： A23G3/54 , A23L25/25 , A23P20/10
摘要： A method for making a coated food product having a heat susceptible coating is disclosed. In one aspect, the invention is directed towards a nut having a proteinaceous or fruit-based coating with no visible scorching in the outer, visible coating layer. In one aspect, the food center is par-coated with or without a heat susceptible coating, pre-roasted, finished coated with or without a heat susceptible coating, and cooked. In another aspect, the food center is first coated with a heat susceptible coating, then coated with a non-heat susceptible coating and cooked. In yet another aspect, the food center is coated with a heat susceptible coating and then cooked in a two-stage process whereby the first stage is at a hotter temperature than the second stage.
摘要翻译：公开了一种制备具有热敏涂层的涂覆食品的方法。在一个方面，本发明涉及具有蛋白质或水果基涂层的螺母，其在外部可见涂层中没有可见的焦烧。在一个方面，食品中心被涂覆有或不具有耐热敏涂层，预烘烤，成品涂覆有或没有耐热敏感涂层，并熟化。在另一方面，食物中心首先涂覆有耐热敏感的涂层，然后涂覆有不易受感染的涂层并煮熟。在另一方面，食品中心涂覆有热敏涂层，然后在两阶段工艺中煮熟，由此第一阶段处于比第二阶段更热的温度。

8. 发明授权

US07771765B2 Treated surfaces for high speed dough processing 有权
标题翻译：处理表面用于高速面团加工
公开(公告)号：US07771765B2
公开(公告)日：2010-08-10
申请号：US10914358
申请日：2004-08-09
申请人： Pravin Maganlal Desai , Renu Mathew , V. N. Mohan Rao
发明人： Pravin Maganlal Desai , Renu Mathew , V. N. Mohan Rao
IPC分类号： A47J36/02
CPC分类号： A23L19/18 , A23L5/11 , A23L29/10 , A23P20/10
摘要： A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.
摘要翻译：一种通过操纵油炸油组合物和处理工艺表面来控制食品与加工表面粘合的新方法。向油炸锅中加入各种化学物质可以控制食品与工艺表面之间的界面张力。可能磨损工艺表面以减少与食品接触的表面积，从而减少不期望的产品附着力。

9. 发明授权

US07763305B2 Method for reducing acrylamide formation in thermally processed foods 有权
公开(公告)号：US07763305B2
公开(公告)日：2010-07-27
申请号：US11263295
申请日：2005-10-31
申请人： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
发明人： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
IPC分类号： A23L1/01
CPC分类号： A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
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.

10. 发明授权

US5077065A Method for extending the holding time for cooked food 失效
标题翻译：延长烹饪食物保存时间的方法
公开(公告)号：US5077065A
公开(公告)日：1991-12-31
申请号：US613203
申请日：1990-11-14
申请人： Dennis G. Ash , V. N. Mohan Rao , Sylvia L. Schonauer
发明人： Dennis G. Ash , V. N. Mohan Rao , Sylvia L. Schonauer
IPC分类号： A23B4/16 , A23L13/70
CPC分类号： A23B4/16 , A23L13/72
摘要： A method of extending the holding time for a cooked food under specified conditions of temperature and high relative humidity, and more specifically, a method of significantly extending the holding time for cooked chicken products for an additional period through controlling of the environment or atmosphere within a holding chamber without encountering any appreciable loss in the organoleptic, olfactory or textured qualities of the food. The chicken product is maintained in a holding chamber in an environment or atmosphere at carefully controlled dry bulb and wet bulb temperatures under conditions of a high relative humidity. This high relative humidity in the enviornment within the holding chamber, which is a result of the high partial pressure of water vapor, will prevent any migration or diffusion of water vapor or flavor components from the cooked chicken product to the surroundings, which would cause a degradation in the organoleptic and olfactory properties of the chicken product, and cause the latter to lose its "fresh" taste and attractive appearance to a consumer. The food may also be treated with tocopherol prior to cooking so as to retard and reduce lipid oxidation and development of warmed-over flavor during an extended holding time in the holding chamber subsequent to cooking of the food.
摘要翻译：在特定的温度和高相对湿度的条件下延长烹饪食物的保持时间的方法，更具体地说，通过控制一小时内的环境或气氛来显着延长熟鸡产品的保持时间，一段时间的方法不会在食物的感官，嗅觉或纹理品质方面遭受任何明显的损失。鸡蛋产品在环境或大气中，在相对湿度较高的条件下，在仔细控制的干球和湿球温度下保持在保持室中。由于水蒸气的高分压导致的保持室内环境中的高相对湿度将防止水蒸汽或风味成分从煮熟的鸡肉产品向周围环境的任何迁移或扩散，这将导致导致鸡产品的感官和嗅觉性能下降，导致后者失去其对消费者的“新鲜”味道和吸引人的外观。食物也可以在烹饪之前用生育酚处理，以便在食物烹饪之后在保持室中延长的保持时间内延缓和减少脂质氧化和发热。

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