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1. 发明申请

WO2004075656A3 METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS 审中-公开
标题翻译：减少热处理食品中丙烯酰胺形成的方法
公开(公告)号：WO2004075656A3
公开(公告)日：2005-08-11
申请号：PCT/US2004003414
申请日：2004-02-06
申请人： FRITO LAY NORTH AMERICA INC , BARRY DAVID LAWRENCE , BURNHAM COLIN JEFFREY , DESAI PRAVIN MAGANLAL DESAI , JOSEPH PONNATTU KURIAN , LEUNG HENRY KIN-HANG , MASSON JOHN RICHARD , RAO MOHAN V N , SAUNDERS ROBERT WILLIAM , STALDER JAMES WILLIAM , TOPOR MICHAEL GRANT
发明人： BARRY DAVID LAWRENCE , BURNHAM COLIN JEFFREY , DESAI PRAVIN MAGANLAL DESAI , JOSEPH PONNATTU KURIAN , LEUNG HENRY KIN-HANG , MASSON JOHN RICHARD , RAO MOHAN V N , SAUNDERS ROBERT WILLIAM , STALDER JAMES WILLIAM , TOPOR MICHAEL GRANT
IPC分类号： A23L1/01 , A23L1/015 , A23L1/164 , A23L1/217
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 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 / lowmoisture 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，并将组分作为氯化钙和L-半胱氨酸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。

2. 发明申请

WO2010036806A3 AN IMPROVED MASH PROCESS OFFERING BETTER CONTROL 审中-公开
标题翻译：改进的改进过程提供更好的控制
公开(公告)号：WO2010036806A3
公开(公告)日：2010-06-17
申请号：PCT/US2009058229
申请日：2009-09-24
申请人： FRITO LAY NORTH AMERICA INC , CROSBY THOMAS GEORGE , DESAI PRAVIN MAGANLAL , JOSEPH PONNATTU KURIAN , MATTHEW RENU , TOPOR MICHAEL GRANT , VOGEL GERALD JAMES , WEST GREGORY THOMAS
发明人： CROSBY THOMAS GEORGE , DESAI PRAVIN MAGANLAL , JOSEPH PONNATTU KURIAN , MATTHEW RENU , TOPOR MICHAEL GRANT , VOGEL GERALD JAMES , WEST GREGORY THOMAS
IPC分类号： A23P1/12 , A23L1/216
CPC分类号： A23B7/02 , A23L19/13 , A23L19/15
摘要： A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing.
摘要翻译：一种脱水马铃薯产品的生产方法和含有脱水马铃薯产品的产品。该方法包括将未煮熟的整个土豆浸泡以形成浆料。然后任选地将所得浆液倾析以除去过量的液体。然后将浆料煮熟以形成马铃薯糊。然后马铃薯泥醪被冷却，这提供了逆行淀粉的机会以及减少糊状物的内聚性。然后将糊状物脱水以形成脱水马铃薯产品。在整个加工阶段，可以加入添加剂以调节最终食品的质地，粘合性，味道，颜色和形状保持。添加剂可以在其更容易被吸收的浆料阶段中引入。此外，还可以加入减少不期望的膨化的添加剂。

3. 发明申请

WO2008091821A3 REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS 审中-公开
标题翻译：减少热处理食品中的丙烯酰胺形成
公开(公告)号：WO2008091821A3
公开(公告)日：2008-10-16
申请号：PCT/US2008051578
申请日：2008-01-21
申请人： FRITO LAY NORTH AMERICA INC , BOUDREAUX ERIC , DESAI PRAVIN MAGANLAL , ELDER VINCENT ALLEN , FULCHER JOHN GREGORY , JOSEPH PONNATTU KURIAN , LI WU , RAO V N MOHAN , TOPOR MICHAEL GRANT , VOGEL GERALD JAMES
发明人： BOUDREAUX ERIC , DESAI PRAVIN MAGANLAL , ELDER VINCENT ALLEN , FULCHER JOHN GREGORY , JOSEPH PONNATTU KURIAN , LI WU , RAO V N MOHAN , TOPOR MICHAEL GRANT , VOGEL GERALD JAMES
IPC分类号： A23L1/01 , A23L1/164
CPC分类号： A23L19/18 , A23L5/21
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 production of foods having significantly reduced levels of acrylamide. The method iehes on contacting a potato feed such as potato slices containing asparagme, an acrylamide pre-cursor, with a leaching solution to extract aspaiagme out of the potato feed Thermally processing the leached potatoes will result in a potato pioduct having a lowei level of acrylamide than a non-leached, thermally processed potato product
摘要翻译：一种降低天冬酰胺量的方法，丙烯酰胺的前体，m热处理的食品本发明允许生产具有显着降低丙烯酰胺水平的食品。将马铃薯饲料如含有天冬酰胺，丙烯酰胺前体的土豆切片与浸出溶液接触的方法，即将马铃薯饲料中的aspaiagme提取出来。热处理浸出的马铃薯将导致马铃薯生物体具有低水平的丙烯酰胺比非浸出的热加工马铃薯产品

4. 发明申请

WO2004066797A3 SINGLE MOLD FORM FRYER WITH ENHANCED PRODUCT CONTROL 审中-公开
标题翻译：单一形式的弗里弗与增强产品控制
公开(公告)号：WO2004066797A3
公开(公告)日：2005-01-13
申请号：PCT/US2004000735
申请日：2004-01-13
申请人： FRITO LAY NORTH AMERICA INC , DOVE KATHRYN MELISSA , HENSON WILLIAM DOUGLAS , JOSEPH PONNATTU KURIAN , TATSCH DONALD JOE
发明人： DOVE KATHRYN MELISSA , HENSON WILLIAM DOUGLAS , JOSEPH PONNATTU KURIAN , TATSCH DONALD JOE
IPC分类号： A47J37/12 , A23L1/01
CPC分类号： A47J37/1214
摘要： A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. Snack pieces, once in oil within the fryer, meet with molding surfaces on the top conveyor. At the exit portion of the fryer, a bottom exit conveyor receives the cooked snack pieces from the top conveyor. As no continuous bottom conveyor is utilized, the fryer oil pan may be provided with a reduced volume segment situated between the bottom entrance and exit conveyors. Additionally, the molding surfaces may be selected to produce uniformly shaped snack pieces that are either convexly or concavely shaped when viewed upon the bottom exit conveyor.
摘要翻译：一种使用顶部输送机的模具式油炸锅，其将零食片通过恒速油流输送，而不需要底部配合的模具或输送机。这里，形式油炸锅设置有顶部输送机，其设置在纵向穿过油炸锅的油炸锅的上方。未煮熟的零食通过底部进口输送机提供给油炸锅。零食，一旦在油炸锅内的油中，与顶部输送机上的成型表面相遇。在炸炉的出口部分，底部出口输送机从顶部输送机接收烹饪的零食零件。由于没有使用连续的底部输送机，油炸锅油盘可以设置有位于底部入口和出口输送机之间的减小体积的段。此外，可以选择成型表面以产生均匀形状的零食片，当从底部出口输送机上观察时，它们是凸形或凹形的。

5. 发明申请

WO2006023245A3 SHEETER GAP ADJUSTMENT AND HYDRAULIC OPERATION 审中-公开
标题翻译：纸张间隙调整和液压操作
公开(公告)号：WO2006023245A3
公开(公告)日：2006-11-16
申请号：PCT/US2005027000
申请日：2005-08-01
申请人： FRITO LAY NORTH AMERICA INC , GRAHAM LAWRENCE ALAN , HARVEY ANDREW CECIL , JOSEPH PONNATTU KURIAN , OUELLETTE EDWARD LEON
发明人： GRAHAM LAWRENCE ALAN , HARVEY ANDREW CECIL , JOSEPH PONNATTU KURIAN , OUELLETTE EDWARD LEON
IPC分类号： A21C3/02
CPC分类号： B29C43/222
摘要： An improved dough sheeting system and method which allow for improved selection of sheeter gap size and which provide a quick release mechanism to prevent damage to sheeter rollers. Hydraulic actuators, attached to a movable roller, hold the roller in a fixed position relative to an opposing roller. The actuators are engaged with a closing force in excess of the force exerted by the sheeted material against the rollers thereby ensuring that the rollers maintain a gap of fixed width. Thermal expansion blocks mounted to the frame or housing of the opposing roller provide a means for fine adjustments in the sheeter gap.
摘要翻译：一种改进的面团片材系统和方法，其允许改善片材间隙尺寸的选择并且提供快速释放机构以防止损坏片状辊。连接到可移动滚筒上的液压执行机构将滚筒保持在相对于相对滚筒的固定位置。致动器的闭合力超过由片状材料施加在辊上的力，从而确保辊保持固定宽度的间隙。安装在相对辊的框架或外壳上的热膨胀块提供了用于在片材间隙中微调的装置。

6. 发明申请

WO2006091300A3 FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH 审中-公开
标题翻译：制作的食品由新鲜的POTATO MASH制成
公开(公告)号：WO2006091300A3
公开(公告)日：2007-09-13
申请号：PCT/US2006002232
申请日：2006-01-23
申请人： FRITO LAY NORTH AMERICA INC , JOSEPH PONNATTU KURIAN , MATHEW RENU , RAMSAY SHEYLA RIVERA
发明人： JOSEPH PONNATTU KURIAN , MATHEW RENU , RAMSAY SHEYLA RIVERA
IPC分类号： A23L1/216 , A23L1/01
CPC分类号： A23L19/19 , A23L19/10 , A23L19/13 , A23P30/20
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。

7. 发明申请

WO2016126843A1 AN IMPROVED CONTINUOUS PROCESS AND APPARATUS FOR MAKING A PITA CHIP 审中-公开
标题翻译：改进的连续过程和制造PITA芯片的设备
公开(公告)号：WO2016126843A1
公开(公告)日：2016-08-11
申请号：PCT/US2016016403
申请日：2016-02-03
申请人： FRITO LAY NORTH AMERICA INC
发明人： BARNETT MICHELLE LATRESE , JOSEPH PONNATTU KURIAN , MILLER CINDY ELICE
IPC分类号： A21B1/24 , A21B1/26 , A21B1/42
CPC分类号： A21B7/00 , A21B1/24 , A21B1/26 , A21B1/42 , A21B2/00 , A21B5/00 , A23L5/15
摘要： A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directing a heating medium at the first portion using a first discharge array, and conveying the first portion out of the oven. In a second aspect, the apparatus comprises an oven, a first conveyor for conveying a first portion of dough, and a first discharge array. The oven comprises an oven housing, a first entrance of the oven housing for the first portion of dough, and a first exit of the oven housing for the first portion of dough. The first discharge array is positioned and oriented to direct a heating medium at the first portion of dough when the first portion of dough is positioned for conveyance by the first conveyor.
摘要翻译：一种用于加工面团的方法和设备，例如固化面团以制成皮塔芯片。在第一方面，该方法包括在第一输送机上提供面团的第一部分，将第一部分输送到烘箱中，使用第一排出阵列将加热介质引导到第一部分，并将第一部分输出烘箱。在第二方面，该装置包括烘箱，用于传送面团的第一部分的第一传送器和第一排出阵列。烘箱包括烤箱壳体，用于面团的第一部分的烤箱壳体的第一入口和用于面团的第一部分的烤箱壳体的第一出口。当面团的第一部分定位成由第一输送机输送时，第一排出阵列被定位和定向成将面团的第一部分处的加热介质引导。

8. 发明申请

WO2014134505A1 SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME 审中-公开
标题翻译：保护性危险品及其制造方法
公开(公告)号：WO2014134505A1
公开(公告)日：2014-09-04
申请号：PCT/US2014019540
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
CPC分类号： A21D8/06 , A21D13/46 , A23L5/15 , A23L5/32
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.
摘要翻译：一种稳定烘烤的脆性和制备它的方法。在一个实施方案中，货架稳定的酥脆包括包含油，面筋，面粉，烘焙粉和蛋的熟面糊。脆性包含2％至5％的水分含量并且是稳定的。在一个实施方案中，脆性不包括人造成分，例如人造防腐剂，调味剂或着色剂。为了制造酥脆，在一个实施方案中，首先将成分混合以形成沉积在锅中并烘焙的面糊。然后，将产物冷却，切片，然后干燥。

9. 发明申请

WO2014022701A2 AN IMPROVED CONTINUOUS PROCESS AND APPARATUS FOR MAKING A PITA CHIP 审中-公开
标题翻译：改进的连续过程和制造PITA芯片的设备
公开(公告)号：WO2014022701A2
公开(公告)日：2014-02-06
申请号：PCT/US2013053285
申请日：2013-08-01
申请人： FRITO LAY NORTH AMERICA INC
发明人： BERNARD DONALD CASIMIR , DIERMEIER DONNA JAN , ELSAWY TAMER MORAD , JOSEPH PONNATTU KURIAN , MATHEW RENU , SAMBASHIVAN SID , WILLIAMS ROGERS
IPC分类号： A21B2/00 , A21D8/02 , A21D8/06 , A21D13/00 , F26B3/34
CPC分类号： A21D8/06 , A21C9/088 , A21C11/00 , A21C11/12 , A21C15/007 , A21C15/04 , A21D13/32 , A21D13/46
摘要： A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low- pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.
摘要翻译：一个连续的过程和伴随的制造芯片产品的设备，如皮塔芯片。该方法包括将片状面团切割成连续的纵向条，并烹饪它们以形成中空管。在一些实施例中，这些管被纵向分开。还公开了一种真空辅助分流器。这些面包管或条在加速过程中固化。面包管被修剪成芯片尺寸的碎片。在一个实施例中，使用连续的低压水射流切割系统将皮塔饼面包条切成片状尺寸的片。所得到的芯片尺寸的件在尺寸，形状和质地上几乎是均匀的。

10. 发明专利

CA2902062A1 SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME 未知
公开(公告)号：CA2902062A1
公开(公告)日：2014-09-04
申请号：CA2902062
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.

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