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1.发明公开公开(公告)号：EP4426132A1
公开(公告)日：2024-09-11
申请号：EP22801243.1
申请日：2022-11-02
Applicant: Fries Innovations BV
Inventor： DE WINTER, Moos , VAN DER KAADEN, Michiel , DE WINTER, Leon
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公开(公告)号：EP4403039A1
公开(公告)日：2024-07-24
申请号：EP24153385.0
申请日：2024-01-23
Applicant: Meurens Natural
Inventor： MALMENDIER, Yves Paul , PIROTTE, Manon Mireille
CPC classification number: A23L11/00 , A23L7/00 , A23L7/104 , A23L7/117 , A61K8/00 , A61K47/00 , A23L19/15 , A23L19/18
Abstract: La présente invention se rapporte à une base de pomme de terre et de végétaux amylacés, à son procédé de préparation respectivement à partir de pomme de terre ou de flocons de pomme de terre, ainsi qu'à l'utilisation d'une telle base selon l'invention.
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公开(公告)号：EP2674038B1
公开(公告)日：2018-10-31
申请号：EP13171703.5
申请日：2013-06-12
Applicant: CORN Products Development Inc.
Inventor： Sistrunk, Callen , Shah, Himanshu , Tarak, Shah
IPC: A23P20/12 , A23L29/212 , A23L19/18
CPC classification number: A23L19/18 , A23L29/212 , A23P20/12
Abstract: The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.
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公开(公告)号：EP3355700A1
公开(公告)日：2018-08-08
申请号：EP16850518.8
申请日：2016-10-02
Applicant: G. Nofar Food Agencies Ltd , Oregon Potato Co.
Inventor： NOFAR, Gil , TIEGS, Frank
CPC classification number: A23L19/18 , A23B7/02 , A23L5/11 , A23L19/105 , A23L19/12 , A23V2002/00
Abstract: A fried edible foodstuff comprising less than substantially 250 μg/kg acrylamide. The foodstuff comprises potato pieces, sweet potato pieces and mixtures thereof. Method and process for preparation of fried edible foodstuff.
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公开(公告)号：EP3352573A1
公开(公告)日：2018-08-01
申请号：EP16849786.5
申请日：2016-09-23
Applicant: Frito-Lay North America, Inc.
Inventor： BAI, Ou , BOURG, JR. Wilfred, Marcellien , FAGAN, Scott , MICHEL-SANCHEZ, Enrique , MIRZA, Shahmeer, Ali , RICHARDSON, Scotty, G. , SHAO, Chen
IPC: A21B7/00
CPC classification number: A23L19/18 , A23V2002/00 , G01N29/041 , G01N29/14 , G01N29/2418 , G01N29/4445 , G01N33/10 , G01N2291/023 , G01N2291/02466 , G01N2291/2638
Abstract: A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.
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公开(公告)号：EP2986535B1
公开(公告)日：2018-07-18
申请号：EP14785072.1
申请日：2014-04-17
Applicant: Frito-Lay North America, Inc.
Inventor： EICHENLAUB, Sean , FRENCH, Justin , KOH, Christopher, James , KOZMAN, Austin
CPC classification number: A23L5/11 , A23L19/18 , A47J37/1214
Abstract: A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.
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公开(公告)号：EP2804493B1
公开(公告)日：2018-05-09
申请号：EP13738534.0
申请日：2013-01-17
Applicant: Frito-Lay North America, Inc.
Inventor： BARBER, Keith Alan , FISCHER, Deborah , HILDEBRAND, John , MICHEL, Enrique
Abstract: A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10−8 m3 to about 160×10−8 m3 with a dehydration factor of less than about 1.7, which provides for less breakage and more texture. The corrugated food product has a 90°-to-0° hardness ratio of at least about 2.78 and a 90°-to-0° and a crispiness ratio of at least about 3.14.
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公开(公告)号：EP2823716B1
公开(公告)日：2018-03-28
申请号：EP13191830.2
申请日：2013-11-06
Applicant: Hume, Pamela Elizabeth , Rose, Melissa
Inventor： Hume, Pamela Elizabeth , Rose, Melissa
IPC: A23L29/219 , A23L19/18 , A23P20/12
CPC classification number: A23P20/12 , A23L5/11 , A23L19/105 , A23L19/18 , A23L29/219 , A23V2002/00
Abstract: The present disclosure relates to an aqueous composition for coating food products such as French fries. The aqueous compositions of the present disclosure comprise a hydroxypropylated, cross-linked tapioca starch and an acetylated, high amylose maize starch.
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公开(公告)号：EP1933648B1
公开(公告)日：2018-03-28
申请号：EP06816324.5
申请日：2006-10-04
Applicant: JimmyAsh LLC
Inventor： KEELER, Laurie, J. , SMITH, Durward, A. , ASHOURIAN, Jamshid
IPC: A23P20/10
CPC classification number: A23L19/00 , A23L19/18 , A23P20/10 , A23P20/12 , A23V2002/00
Abstract: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
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10.发明授权
公开(公告)号：EP3065922B1
公开(公告)日：2018-02-21
申请号：EP14790647.3
申请日：2014-10-30
Applicant: Frito-Lay Trading Company GmbH
Inventor： HILLIARD, Greg , STAN, Felix , ENACHE, Dragos , KOVALEV, Petr , HENRIQUES, Jose Matias
IPC: B26D3/28 , B26D7/08 , C10M145/26 , C10M173/00 , A23L19/12 , A23L19/18
CPC classification number: B26D7/088 , A23L19/12 , A23L19/18 , A23V2002/00 , B26D3/28 , B26D2210/02 , C10M145/26 , C10M173/00 , C10M2207/40 , C10M2209/104 , C10N2230/18 , C10N2230/62 , C10N2240/06 , C10M2209/105
Abstract: A method of cutting potatoes into a plurality of pieces that includes the steps of: (a) providing a potato to a cutting implement; (b) supplying a lubricating liquid onto the cutting implement to form a liquid film over at least part of the cutting edge; and (c) cutting the potato. Also disclosed is an apparatus for cutting the potatoes comprising: a tank for holding a lubricant, an outlet conduit from the tank communicating with an in-line mixer, a water supply conduit to the in-line mixer that is arranged to form a lubricating fluid from the lubricant and water, a mixer output conduit supplying a lubricating liquid from the in-line mixer onto the cutting edge of an implement to form a liquid film over the cutting edge, and an input conduit for adding potatoes to the tank from a potato peeling device.
