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1. 发明授权

US06558730B1 Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof 失效
标题翻译：由连续片状生面团制成的马铃薯制成的小吃以及用于控制其质地和感官特性的方法
公开(公告)号：US06558730B1
公开(公告)日：2003-05-06
申请号：US09001455
申请日：1997-12-31
申请人： Yonas Gisaw , Thomas Northrup Asquith , Oiki Sylvia Lai , Maria Dolores Villagran , Brandi R. Cole
发明人： Yonas Gisaw , Thomas Northrup Asquith , Oiki Sylvia Lai , Maria Dolores Villagran , Brandi R. Cole
IPC分类号： A23L1216
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or mixtures thereof, and (3) water are disclosed. The doughs are cohesive, non-adhesive, and sheetable, and the fabricated snacks produced therefrom have desired expansion, crispness, and mouthmelt.
摘要翻译：由面团制成的制作的小吃包括（1）马铃薯面粉成分，（2）一种或多种选自非马铃薯面粉，淀粉，树胶或其混合物的多糖，和（3）水披露面团是粘合性的，不粘合的和可成型的，并且由此制成的制成的小吃具有期望的膨胀，脆性和mouth口。

2. 发明授权

US06440474B1 Texture and stabilizer composition 失效
标题翻译：纹理和稳定剂组成
公开(公告)号：US06440474B1
公开(公告)日：2002-08-27
申请号：US09574604
申请日：2000-05-22
申请人： Gregory S. Buliga , Domingo C. Tuason , Aaron C. Venables
发明人： Gregory S. Buliga , Domingo C. Tuason , Aaron C. Venables
IPC分类号： A23L1216
CPC分类号： A23L29/35 , A23L29/262
摘要： A method coprocessing microcrystalline cellulose with maltodextrin to produce a dispersion that can be spray dried at high solids content to produce a flowing powder is disclosed. The coprocessed microcrystalline cellulose/maltodextrin composition can be blended with carboxymethyl cellulose to produce a dry blend that can be used in food and cosmetic applications.
摘要翻译：公开了一种使用麦芽糖糊精协同处理微晶纤维素以产生可以以高固体含量喷雾干燥以产生流动粉末的分散体的方法。共加工的微晶纤维素/麦芽糖糊精组合物可以与羧甲基纤维素共混以制备可用于食品和化妆品应用的干混合物。

3. 发明授权

US06235326B1 Edible snack chip and method of making the same 失效
标题翻译：食用小吃片及其制作方法
公开(公告)号：US06235326B1
公开(公告)日：2001-05-22
申请号：US08108932
申请日：1993-08-18
申请人： Robert A. Kronenberger
发明人： Robert A. Kronenberger
IPC分类号： A23L1216
CPC分类号： A21C9/088 , A23L7/122 , A23L7/13 , A23L19/14 , A23L19/18 , A23L19/19
摘要： A method of forming an edible chip by providing a sheet layer of flexible, edible material, bending the sheet layer about a fold line to define first and second sheet layer walls which abut to each other at a location spaced from the fold line, and treating the sheet layer to rigidify the sheet layer with the first and second sheet layer walls bent about the fold line.
摘要翻译：通过提供柔性可食用材料的片层来形成可食用芯片的方法，使折叠线折叠片层以限定在与折叠线隔开的位置彼此邻接的第一和第二片层壁，以及处理所述片层使所述第一和第二片层壁围绕所述折叠线弯曲而使所述片层硬化。

4. 发明授权

US06692782B1 Filled potato product 有权
标题翻译：补充马铃薯产品
公开(公告)号：US06692782B1
公开(公告)日：2004-02-17
申请号：US09648620
申请日：2000-08-28
申请人： Susan M. Hayes-Jacobson , Scott D. Peterson
发明人： Susan M. Hayes-Jacobson , Scott D. Peterson
IPC分类号： A23L1216
CPC分类号： A21C11/163 , A23L19/14 , A23L19/18 , A23P30/25
摘要： Potato products that retain shred integrity and that are sufficiently thin to fit into a standard toaster have been produced. In some embodiments, the potato products contain a filling. The potato products contain a network of shredded potatoes that enables the potato products to retain structural integrity during production and further manipulation of the product. Extrusion and sheeting methods are used to obtain potato products that retain the desirable shred integrity. A method and apparatus is provided for simultaneously cutting and crimping individual food items from a filled extruded or sheeted product.
摘要翻译：已经生产了保持粉碎完整性且足够薄以适合标准烤面包机的马铃薯产品。在一些实施方案中，马铃薯产品含有填充物。马铃薯产品包含切碎的马铃薯网络，使得马铃薯产品在生产过程中保持结构完整性并进一步操纵产品。使用挤出和压片方法来获得保持所需的细碎完整性的马铃薯产品。提供了一种方法和装置，用于同时从填充的挤出或片状产品中切割和压接各个食品。

5. 发明授权

US06197358B1 Waterless process and system for making dehydrated potato products 有权
标题翻译：无水过程和脱水马铃薯制品系统
公开(公告)号：US06197358B1
公开(公告)日：2001-03-06
申请号：US09277777
申请日：1999-03-29
申请人： LaRue Bunker
发明人： LaRue Bunker
IPC分类号： A23L1216
CPC分类号： A23L3/48 , A23L3/01 , A23L19/15
摘要： A process and system for making dehydrated potato products with reduced water usage, and reduced waste water production, are provided. In a first process embodiment potato flakes are fabricated by washing, peeling and slicing raw potatoes to form potato pieces. The potato pieces are then precooked using steam or microwave energy, and vacuum cooled in a process chamber. The vacuum cooled potato pieces are then cooked using steam or microwave energy, and riced to form a potato mash. Following ricing, effluents from the precooking step can be added back to the mash as a flavor enhancer. In addition, the potato mash is dried using a drying apparatus such as a drum drier, to form potato sheets. The potato sheets are then comminuted to form potato flakes having a moisture content of about 6% to 8%. In a second process embodiment potato granules are fabricated by precooking washed, peeled and sliced potato pieces using steam or microwave, cooling the precooked potato slices, and then cooking the cooled potato slices using steam or microwave energy. The cooked potato slices are then conditioned, screened, mixed, partially dried, and finish dried to a moisture content of about 6% to 8%.
摘要翻译：提供了一种使用减少水分的脱水马铃薯产品和减少废水产量的方法和系统。在第一种方法中，土豆片是通过洗涤，剥皮和切片生土豆来制成的。然后将马铃薯块用蒸汽或微波能量预煮，并在处理室中进行真空冷却。然后使用蒸汽或微波能量将真空冷却的马铃薯片煮熟，并切成薯糠形成。在排水后，来自预煮步骤的废水可以作为增味剂加回到醪液中。此外，使用干燥装置如鼓式干燥机将马铃薯糊状物干燥以形成马铃薯片。然后将马铃薯片粉碎以形成具有约6％至8％的水分含量的马铃薯片。在第二种方法中，马铃薯颗粒通过使用蒸汽或微波炉预煮洗涤，剥离和切片的马铃薯块，冷却预煮的马铃薯切片，然后使用蒸汽或微波能量烹饪冷却的马铃薯切片来制造。然后对熟的马铃薯切片进行调理，筛选，混合，部分干燥，并完成干燥至约6％至8％的含水量。

6. 发明授权

US06180145B2 Process for preparing baked potato product 失效
标题翻译：制备烤土豆产品的方法
公开(公告)号：US06180145B2
公开(公告)日：2001-01-30
申请号：US09060406
申请日：1998-04-13
申请人： John Ricks
发明人： John Ricks
IPC分类号： A23L1216
CPC分类号： A23L19/14
摘要： A process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. The potatoes first are washed. They are next perforated and then coated with an edible oil. The potatoes are cooked by heating the core to between about 195 and 200° F. and holding for about 15 minutes. The cooked potatoes are soaked in a solution to rehydrate the potato cells. The rehydrated potato has an extended shelf life with improved appearance, taste, and texture.
摘要翻译：制备马铃薯的方法提高了熟土豆的保质期并改善了马铃薯的外观，味道和质地。土豆首先被洗了。接下来穿孔，然后涂上食用油。通过将核心加热至约195和200°F并保持约15分钟来烹制马铃薯。将熟土豆浸泡在溶液中以使马铃薯细胞再水合。再水化马铃薯具有延长的保存期限，具有改善的外观，味道和质地。

7. 发明授权

US06723359B2 Spray-dried compositions and method for their preparation 有权
标题翻译：喷雾干燥组合物及其制备方法
公开(公告)号：US06723359B2
公开(公告)日：2004-04-20
申请号：US09982648
申请日：2001-10-18
申请人： Anandaraman Subramaniam , Robert Clark McIver , Florin Joseph Vlad , Daniel Benczedi
发明人： Anandaraman Subramaniam , Robert Clark McIver , Florin Joseph Vlad , Daniel Benczedi
IPC分类号： A23L1216
CPC分类号： C11D3/221 , A23G3/346 , A23G2200/00 , A23L3/46 , A23L27/70 , A23P10/30 , A23V2002/00 , B01J13/043 , C11D3/222 , C11D3/505 , C11D11/02 , A23V2200/224 , A23V2250/5114 , A23V2250/628 , A23V2250/5024 , A23V2250/1862 , A23V2250/1842
摘要： The invention relates to a spray-dried composition comprising an active ingredient dispersed in a carrier comprising a combination of a wall-forming carbohydrate material with from 1 to 30% by weight of agar agar relative to the dried weight of the composition. The composition of the invention provides advantageous behavior in an aqueous environment wherein the mobility of the active agent is restricted in the gelled carrier, thus preventing the release of the agent unless shear of heat are applied. Another feature of the invention is a process for the preparation the spray-dried composition.
摘要翻译：本发明涉及一种喷雾干燥的组合物，其包含分散在载体中的活性成分，其包含壁形成碳水化合物材料与1至30重量％琼脂琼脂相对于组合物干重的组合。本发明的组合物在水性环境中提供有利的行为，其中活性剂的迁移率在胶凝载体中受到限制，因此除非施加热量，否则防止了试剂的释放。本发明的另一个特征是制备喷雾干燥组合物的方法。

8. 发明授权

US06274184B1 Process for producing shaped potato products 失效
标题翻译：生产成型马铃薯产品的方法
公开(公告)号：US06274184B1
公开(公告)日：2001-08-14
申请号：US09237121
申请日：1999-01-26
申请人： Thomas Bosch , Hans Pfeilstetter , Peter Detje , Oliver Lung
发明人： Thomas Bosch , Hans Pfeilstetter , Peter Detje , Oliver Lung
IPC分类号： A23L1216
CPC分类号： A23L19/14 , A23P20/12
摘要： A process for producing shaped large-piece dried potato products, in which raw potatoes are peeled, cut to a particle size of 0.6 to 2 mm in one dimension and then blanched. Surface water is removed and the particles are then covered with a coating. The coated particles are shaped to form the desired product shape. The shaped product is then dried to a water content below 12% by convection drying at temperatures below 110° C. In a further aspect of the present invention, raw potatoes may first be cut to a particle size larger than finally desired, blanched, cooled, and subsequently cut into the finally desired smaller particle size.
摘要翻译：将生土豆皮去皮的成型大片干燥马铃薯产品的制造方法在一个维度上切割成0.6-2mm的粒径，然后进行漂白。除去表面水，然后用涂层覆盖颗粒。被涂覆的颗粒被成形以形成所需的产品形状。然后通过在低于110℃的温度下对流干燥将成型产物干燥至含水量低于12％。在本发明的另一方面，可以将生土豆首先切割成大于最终期望的粒度，漂白，冷却，然后切成最终期望的较小粒径。

9. 发明授权

US06251465B1 Process for producing sheetable potato dough from raw potato stock 有权
标题翻译：从生马铃薯原料生产可切片马铃薯面团的方法
公开(公告)号：US06251465B1
公开(公告)日：2001-06-26
申请号：US09441828
申请日：1999-11-17
申请人： Anthony Bamidele Bello , Christopher Patric Friend , Keith Eric Petrofsky
发明人： Anthony Bamidele Bello , Christopher Patric Friend , Keith Eric Petrofsky
IPC分类号： A23L1216
CPC分类号： A23L19/19 , A23L19/13
摘要： Methods for making improved flavor potato products by using raw potato stock as a starting material to form a sheetable dough. The methods comprise controlled processing steps that result in a potato gel suitable for sheeting or extruding. Use of raw potato stock greatly enhances the potato flavor of the snack product ultimately produced.
摘要翻译：通过使用生土豆原料作为起始材料来形成改良的风味马铃薯产品以形成可切片面团的方法。所述方法包括可控制的加工步骤，其导致适于片材或挤出的马铃薯凝胶。生土豆原料的使用大大增强了最终生产的小吃产品的马铃薯风味。

10. 发明授权

US06808734B2 Potato dough 失效
标题翻译：土豆面团
公开(公告)号：US06808734B2
公开(公告)日：2004-10-26
申请号：US09906973
申请日：2001-07-17
申请人： Maria Dolores Martinez-Serna Villagran
发明人： Maria Dolores Martinez-Serna Villagran
IPC分类号： A23L1216
CPC分类号： A23L3/485 , A23B7/02 , A23B7/022 , A23B7/028 , A23B7/03 , A23L7/198 , A23L19/01 , A23L19/13 , A23L19/15 , A23L19/19 , Y10S426/808
摘要： Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato dough can also be used to form dehydrated potato products such as flakes, flanules, granules, agglomerates, sheets, pieces, bits, flour, and particulates. The dehydrated potato products are suitable for use in a wide variety of food products, such as mashed potatoes, potato patties, potato pancakes, potato snacks, breads, gravies, and sauces. The food products made from the dough and/or from the dehydrated products produced therefrom have improved potato flavor and improved texture. Especially preferred is an improved fabricated chip.
摘要翻译：公开了一种马铃薯面团及其制造方法。马铃薯面团可用于生产食品，如土豆泥，马铃薯饼，马铃薯薄煎饼和马铃薯小吃。马铃薯面团也可用于形成脱水马铃薯产品，如薄片，薄片，颗粒，团块，片，片，面粉和颗粒。脱水马铃薯产品适用于各种各样的食品，如土豆泥，马铃薯饼，马铃薯煎饼，马铃薯小吃，面包，肉饼和酱汁。由面团和/或由其制得的脱水产品制成的食品具有改善的马铃薯风味和改善的质感。特别优选的是改进的制造芯片。

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