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1. 发明授权

US06572910B2 Process for making tortilla chips with controlled surface bubbling 有权
公开(公告)号：US06572910B2
公开(公告)日：2003-06-03
申请号：US09866007
申请日：2001-05-24
申请人： David Arthur Lanner , Yen-Ping Chin Hsieh , Stephen Paul Zimmerman , Lee Michael Teras , Charles Edward Jones , John Russell Herring , Russell William Groves , Mark Joseph Fiteny
发明人： David Arthur Lanner , Yen-Ping Chin Hsieh , Stephen Paul Zimmerman , Lee Michael Teras , Charles Edward Jones , John Russell Herring , Russell William Groves , Mark Joseph Fiteny
IPC分类号： A23L1164
CPC分类号： A23L7/13 , A23L7/117 , Y10S426/808
摘要： Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

2. 发明授权

US6033707A Fried snack 失效
标题翻译：油炸小吃
公开(公告)号：US6033707A
公开(公告)日：2000-03-07
申请号：US964533
申请日：1997-11-05
申请人： David Arthur Lanner , David Shang-Jie Chang , Yen-Ping Chin Hsieh
发明人： David Arthur Lanner , David Shang-Jie Chang , Yen-Ping Chin Hsieh
IPC分类号： A23L1/164 , A23L1/217 , A23L1/01
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.
摘要翻译：油炸的零食产品被挤压成形为设计。通过将（1）具有特定比例的糊化淀粉和未胶凝淀粉的淀粉类面粉与蛋白质量相结合，（2）预变性淀粉（3）水，（4）起酥油或油，形成面团;（5）发酵，和（6）乳化剂。乳化剂通过挤出过程保持淀粉结构或面团流变性的完整性。

3. 发明授权

US06432465B1 Dough compositions used to prepare reduced and low-calorie snacks 失效
标题翻译：用于制备减少和低热量小吃的面团组合物
公开(公告)号：US06432465B1
公开(公告)日：2002-08-13
申请号：US08886630
申请日：1997-07-01
申请人： Maria Dolores Martines-Serna Villagran , Francisco Valentino Villagran , David Arthur Lanner , Yen-Ping Chin Hsieh
发明人： Maria Dolores Martines-Serna Villagran , Francisco Valentino Villagran , David Arthur Lanner , Yen-Ping Chin Hsieh
IPC分类号： A21D1000
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.
摘要翻译：用于制备低热量和低热量的面食小吃的面团组合物。由面团组合物制成的小吃具有高度的口熔，较少的蜡质和增加的脆性。通过将改性淀粉和/或高支链淀粉粉或淀粉掺入面团组合物中获得感官改善。

4. 发明授权

US06277423B1 Fried snack, fried snack dough and process for making the same 有权
标题翻译：油炸小吃，油炸小吃面团和制作相同的过程
公开(公告)号：US06277423B1
公开(公告)日：2001-08-21
申请号：US09642896
申请日：2000-08-21
申请人： Mario Escobar Orosa , David Arthur Lanner , Yen-Ping Chin Hsieh , David Shang-Jie Chang
发明人： Mario Escobar Orosa , David Arthur Lanner , Yen-Ping Chin Hsieh , David Shang-Jie Chang
IPC分类号： A23L121
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.
摘要翻译：公开了油炸小吃，油炸小吃面团及其制备方法。小吃由包含淀粉基面粉，预变性淀粉和加水的面团制成。将面团挤出以形成小吃片，然后油炸以形成具有轻，酥脆，松脆质地的小吃。

5. 发明授权

US06217921B1 Coated low-fat and fat-free snack food products and method to prepare the same 有权
标题翻译：涂低脂无脂快餐食品及其制备方法相同
公开(公告)号：US06217921B1
公开(公告)日：2001-04-17
申请号：US09357000
申请日：1999-07-20
申请人： David Arthur Lanner , Yen-Ping Chin Hsieh , Michael Weber , Pamela Susan Wehner , Barbara Ann Anderson , Maria Dolores Martinez-Serna Villagran
发明人： David Arthur Lanner , Yen-Ping Chin Hsieh , Michael Weber , Pamela Susan Wehner , Barbara Ann Anderson , Maria Dolores Martinez-Serna Villagran
IPC分类号： A21D1300
CPC分类号： A21D13/068 , A21D2/16 , A21D10/00 , A21D13/24 , A23L7/117 , A23L7/122
摘要： Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display. Additionally, the color and shiny surface which is characteristic of pretzels is maintained.
摘要翻译：公开了具有光泽涂层的低脂肪和无脂肪小吃及其制造方法。在优选实施方案中公开了具有约22英寸-1（8.66cm -1）至约40英寸-1（15.75cm -1）的表面积与内部体积比的涂覆的低脂肪和无脂肪的椒盐脆饼，约8或更低的pH，每28g份的消化脂肪含量小于3g，水分含量为约1％至约4％。大的表面积与内部体积比允许使用降低浓度的苛性碱溶液并促进干燥。涂覆的椒盐脆饼是通过以下方法制备的：（1）施加包含选自改性淀粉，玉米糖浆固体，麦芽糖糊精，糊精及其混合物的碳水化合物的温热包衣; 水; 并且优选在翻滚时调味至即食脆饼干; （2）将糖和任选的盐加入到翻滚脆饼干中; （3）从翻滚装置中去除椒盐脆饼; 和（4）干燥椒盐脆饼与产品静止。椒盐脆饼饼具有显着改善的质地，味道和风味显示。另外，保持了椒盐脆饼的特征的颜色和光泽的表面。

6. 发明授权

US06352732B2 Method of preparing coated low-fat and fat free-snack food 失效
标题翻译：制备涂层低脂肪和脂肪快餐食品的方法
公开(公告)号：US06352732B2
公开(公告)日：2002-03-05
申请号：US09760916
申请日：2001-01-16
申请人： David Arthur Lanner , Gerald C. McDonald , Yen-Ping Chin Hsieh , Michael Weber , Pamela Susan Wehner , Barbara Ann Anderson , Maria Dolores Martinez-Serna Villagran , Kenneth Bryan Williams , Jacqueline Conrad Heisey
发明人： David Arthur Lanner , Gerald C. McDonald , Yen-Ping Chin Hsieh , Michael Weber , Pamela Susan Wehner , Barbara Ann Anderson , Maria Dolores Martinez-Serna Villagran , Kenneth Bryan Williams , Jacqueline Conrad Heisey
IPC分类号： A21D800
CPC分类号： A21D13/068 , A21D2/16 , A21D10/00 , A21D13/24 , A23L7/117 , A23L7/122
摘要： A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display. Additionally, the color and shiny surface which is characteristic of pretzels is maintained.
摘要翻译：一种制备具有约22英寸-1（8.66cm -1）至约40英寸-1（15.75cm -1）的表面积与内部体积比的涂覆的低脂肪和不含脂肪的椒盐脆饼的方法，pH 约8或更小，消化脂肪含量小于3g / 28g，水分含量为约1％至约4％。大的表面积与内部体积比允许使用降低浓度的苛性碱溶液并促进干燥。涂覆的椒盐脆饼是通过以下方法制备的：（1）施加包含选自改性淀粉，玉米糖浆固体，麦芽糖糊精，糊精及其混合物的碳水化合物的温热包衣; 水; 并且优选在翻滚时调味至即食脆饼干; （2）将糖和任选的盐加入到翻滚脆饼干中; （3）从翻滚装置中去除椒盐脆饼; 和（4）干燥椒盐脆饼与产品静止。椒盐脆饼饼具有显着改善的质地，味道和风味显示。另外，保持了椒盐脆饼的特征的颜色和光泽的表面。

7. 发明授权

US6136359A Fried snack dough composition and method of preparing a fried snack product 有权
标题翻译：油炸小吃面团组成及其制备方法
公开(公告)号：US6136359A
公开(公告)日：2000-10-24
申请号：US448137
申请日：1999-11-24
申请人： Mario Escobar Orosa , David Arthur Lanner , Yen-Ping Chin Hsieh , David Shang-Jie Chang
发明人： Mario Escobar Orosa , David Arthur Lanner , Yen-Ping Chin Hsieh , David Shang-Jie Chang
IPC分类号： A23L1/164 , A23L1/217 , A23L1/21
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.
摘要翻译：披露了一种改进的小吃及其制备方法。小吃由包含淀粉基面粉，预凝改性淀粉，乳化剂，加水和发酵的面团制成。将面团挤出以形成小吃片，然后油炸以形成具有轻，酥脆，松脆质地的小吃。

8. 发明授权

US6022574A Process for making a fried snack product 失效
标题翻译：油炸零食制作工序
公开(公告)号：US6022574A
公开(公告)日：2000-02-08
申请号：US943459
申请日：1997-10-03
申请人： David Arthur Lanner , David Shang-Jie Chang , Yen-Ping Chin Hsieh
发明人： David Arthur Lanner , David Shang-Jie Chang , Yen-Ping Chin Hsieh
IPC分类号： A23G3/50 , A23L1/164 , A23L1/217 , A23L1/01
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.
摘要翻译：一种制备具有轻质，脆皮，松脆质地的成形小吃产品的方法。该方法包括以下步骤：挤出面团混合物，其包含淀粉基粉源，预变性淀粉和选自二乙酰酒石酸单甘油酯，甘油单酯和甘油二酯，聚甘油酯及其混合物的乳化剂混合物，水，起酥油或油和发酵，然后炸零食。

9. 发明授权

US5928700A Fried snack pieces and process for preparing 失效
标题翻译：油炸小吃片和制作过程
公开(公告)号：US5928700A
公开(公告)日：1999-07-27
申请号：US963659
申请日：1997-11-03
申请人： Stephen Paul Zimmerman , Gerald C. McDonald , Yen-Ping Chin Hsieh , Maria Dolores Martinez-Serna Villagran
发明人： Stephen Paul Zimmerman , Gerald C. McDonald , Yen-Ping Chin Hsieh , Maria Dolores Martinez-Serna Villagran
IPC分类号： A21D2/16 , A23L1/164 , A23L1/217
CPC分类号： A21D2/16 , A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising:(1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6;(2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30;(3) from about 0% to about 6% of an emulsifier;(4) from about 20% to about 40% added water;(5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and(6) from 0 to about 3% solute is formed.The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.
摘要翻译：公开了一种制备具有轻质，酥脆，松脆质地的减肥脂肪形小吃产品的方法。一种可切片面团，包括：（1）约50％至约70％的淀粉基粉源，其包含约75％至约90％的WAI为约7至约9的面粉和约10％至约25％的WAI为约4至约6的面粉或淀粉; （2）DE为约5至约30的至少约3％的水解淀粉; （3）约0％至约6％的乳化剂; （4）约20％至约40％的加入水; （5）约1％至约4％的甘油三酸酯，低热量脂肪或多元醇脂肪酸聚酯; 和（6）形成0至约3％的溶质。将面团片状并将片材切成小吃片。小吃片被油炸以提供具有20％至32％脂肪的小吃。

10. 发明申请

US20100332140A1 METHOD OF ASSESSING THE EATING EXPERIENCE OF A COMPANION ANIMAL 审中-公开
标题翻译：评估公司动物的经验的方法
公开(公告)号：US20100332140A1
公开(公告)日：2010-12-30
申请号：US12494456
申请日：2009-06-30
申请人： Jonathan Livingston Joyce , Charles Thomas Goubeaux , Kelly Stewart Teegarden , Gregory Dean Sunvold , Yen-Ping Chin Hsieh , Lee Ann Hagerty
发明人： Jonathan Livingston Joyce , Charles Thomas Goubeaux , Kelly Stewart Teegarden , Gregory Dean Sunvold , Yen-Ping Chin Hsieh , Lee Ann Hagerty
IPC分类号： G06F19/00 , A01K5/00 , G06K9/00 , A61B5/00 , A23K1/18
CPC分类号： A01K5/0114 , A01K11/008 , A01K29/005 , A23K50/40
摘要： A method of assessing the eating experience of a companion animal. Further, a feeding device utilized in assessing the eating experience of a companion animal. Further, a method of modifying at least one attribute of a food product as a result of assessing the eating experience of a companion animal.
摘要翻译：评估伴侣动物的饮食经历的方法。此外，用于评估伴侣动物的饮食经历的饲养装置。此外，作为评估伴侣动物的饮食经历的结果，修改食品的至少一个属性的方法。

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