公开(公告)号：US20170176309A1

公开(公告)日：2017-06-22

申请号：US15448853

申请日：2017-03-03

Applicant: Frito-Lay North America, Inc.

Inventor： Ou BAI ,  Wilfred Marcellien BOURG, JR. ,  Enrique MICHEL-SANCHEZ ,  Shahmeer Ali MIRZA

IPC: G01N3/32 ,  G01N33/02 ,  A23L33/10 ,  G01N29/12

CPC classification number: G01N3/32 ,  A23L33/10 ,  G01H9/008 ,  G01N29/11 ,  G01N29/12 ,  G01N29/2418 ,  G01N29/4472 ,  G01N33/02 ,  G01N2291/014 ,  G01N2291/015 ,  G01N2291/02466 ,  G01N2291/02818 ,  G01N2291/02827 ,  G01N2291/0289

Abstract: A measurement apparatus and method for in-situ quantitative texture measurement of a food snack. The apparatus includes an acoustic capturing device and a data processing unit. The physical interaction in the mouth with saliva, when a human being eats/drinks a food snack, sends pressure waves that propagate through the ear bone and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that smoothens, transforms and filters the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Another method includes a food snack fingerprinting using an in-situ quantitative food property measurement.

公开(公告)号：US20170089869A1

公开(公告)日：2017-03-30

申请号：US15092960

申请日：2016-04-07

Applicant: Frito-Lay North America, Inc.

Inventor： Ou Bai ,  Wilfred Marcellien Bourg, JR. ,  Scott Fagan ,  Enrique Michel-Sanchez ,  Shahmeer Ali Mirza

IPC: G01N29/44 ,  G01N29/04 ,  G01N33/10 ,  A23L19/18

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.

公开(公告)号：US20170027193A1

公开(公告)日：2017-02-02

申请号：US14814964

申请日：2015-07-31

Applicant: Frito-Lay North America, Inc.

Inventor： Donna Jan DIERMEIER ,  Pierre FAA ,  Emily WILSON

IPC: A23L1/164 ,  A23L1/30 ,  A23L1/00

CPC classification number: A23P30/10 ,  A23L7/135 ,  A23L33/135 ,  A23P20/20

Abstract: A significant amount of yogurt product is used to form a viscoelastic dough capable of being sheeted and cut, without sticking to equipment, and cooked, without over-browning from the high protein and sugar found in yogurt. A number of snack foods can be made with the dough, including a shelf-stable light and crunchy yogurt crisp with whole grain and optional inclusions.

Abstract translation: 大量的酸奶产品用于形成能够被切片并且不粘附到设备上的粘弹性面团，并且在酸奶中发现的高蛋白质和糖中没有过度褐变。 可以用面团制成许多零食，其中包括稳定的轻质和松脆的酸奶，全麦粒和可选的夹杂物。

公开(公告)号：US20160304230A1

公开(公告)日：2016-10-20

申请号：US14514469

申请日：2014-10-15

Applicant: Frito-Lay North America, Inc.

Inventor： Stephen D. TYNER ,  Eduard EDWARDS

IPC: B65B61/00 ,  B65B51/30 ,  B65B9/20

CPC classification number: B65B61/007 ,  B65B9/20 ,  B65B9/2028 ,  B65B51/303

Abstract: A vertical form, fill and seal machine includes a pair of reciprocating jaws, located below the product delivery conduit of the machine. The jaws are spaced apart to permit the film tube coming off the product delivery conduit to pass between the jaws after the film tube separates from the product delivery conduit. One of the reciprocating jaws has a toothed blade with a leading edge of the toothed blade extending beyond a leading edge of the one jaw. When the pair of jaws closes, teeth of the blade cut a transversely extending series of perforations adjacent to a transverse seal. Accordingly, the machine outputs a continuous string of connected sealed packages having a transversely extending perforation between adjacent packages is formed.

Abstract translation: 垂直形式，填充和密封机器包括位于机器的产品输送管道下方的一对往复钳口。 夹爪间隔开，以便在薄膜管与产品输送导管分离之后允许膜管从产品输送导管脱出以在夹爪之间通过。 其中一个往复夹爪具有齿形刀片，齿形刀片的前缘延伸超过一个钳口的前缘。 当一对钳口关闭时，刀片的齿切割与横向密封件相邻的横向延伸的一系列穿孔。 因此，机器输出连续的一连串密封包装，其中相邻包装之间具有横向延伸的穿孔。

公开(公告)号：US20160262430A1

公开(公告)日：2016-09-15

申请号：US14846159

申请日：2015-09-04

Applicant: FRITO-LAY NORTH AMERICA, INC.

Inventor： ROBERT FASE, JR. ,  SEVUGAN PALANIAPPAN ,  JOSHUA S. RIVNER

IPC: A23L1/00 ,  A23L3/36

CPC classification number: A23L3/36 ,  A23L5/11 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12

Abstract: A method for producing dual-textured frozen food products allows for the quick preparation of snack-sized frozen food products that maintain a crunchy exterior when heated for consumption within a microwave or an oven. The method uses increased total frying steps to fully fry the food product prior to freezing and packaging steps. By adding components such as alginate, calcium, carboxyl methyl cellulose, calcium dihydrogen diphosphate, and high amylose corn starch into the interior core, batter, and breading, and/or predust, moisture is better maintained within the interior. The resulting heated dual-textured food product has an exterior mimicking that of oil fried breaded food products despite its moist interior.

Abstract translation: 用于生产双重纹理冷冻食品的方法允许快速制备零食尺寸的冷冻食品，其在加热以在微波炉或烘箱内消耗时保持脆皮外观。 在冷冻和包装步骤之前，该方法使用增加的总油炸步骤来完全煎炸食品。 通过在内部添加诸如藻酸盐，钙，羧甲基纤维素，二氢磷酸二氢钙和高直链淀粉玉米淀粉的组分，更好地保持在内部内部，面糊和面包屑和/或预制的水分。 所得加热的双重纹理食品具有油炸面包食品的外观，尽管其内部潮湿。

公开(公告)号：USD763678S1

公开(公告)日：2016-08-16

申请号：US29509379

申请日：2014-11-17

Applicant: Frito-Lay North America, Inc.

Designer： John Kevin Clay ,  Ryan Paul Davidson

公开(公告)号：USD760468S1

公开(公告)日：2016-07-05

申请号：US29528641

申请日：2015-05-29

Applicant: Frito-Lay North America, Inc.

Designer： Enrique Michel

公开(公告)号：US20160159543A1

公开(公告)日：2016-06-09

申请号：US15044659

申请日：2016-02-16

Applicant: Frito-Lay North America, Inc.

Inventor： Patrick Joseph BIERSCHENK ,  Martin Bernhard DIERL ,  Chad Arthur HUEBNER ,  Jerry Mike REAVES

IPC: B65D75/00 ,  B65B51/10 ,  B65D75/44 ,  B65B9/20

CPC classification number: B65D75/008 ,  B31B70/36 ,  B31B2155/00 ,  B31B2160/20 ,  B65B9/2028 ,  B65B9/2049 ,  B65B9/2056 ,  B65B9/213 ,  B65B41/16 ,  B65B51/10 ,  B65B51/146 ,  B65B51/303 ,  B65D75/44 ,  B65D75/48

Abstract: The present invention discloses a flat bottom pillow pouch that can stand upright on its bottom transverse seal. The flat bottom pillow bag can be made from the same film as a standard pillow pouch and requires less film than prior art stand up packages. The flat bottom pillow pouch disclosed herein has no gussets.

Abstract translation: 本发明公开了一种可在其底部横向密封件上竖立的平底枕头袋。 平底枕头袋可以由与标准枕头袋相同的膜制成，并且比现有技术的立起包装要求更少的膜。 本文公开的平底枕头袋没有角撑板。

公开(公告)号：US20160152357A1

公开(公告)日：2016-06-02

申请号：US15019278

申请日：2016-02-09

Applicant: Frito-Lay North America, Inc.

Inventor： Patrick J. BIERSCHENK

IPC: B65B1/22 ,  B65B37/18 ,  B65B63/02 ,  B65B1/32

CPC classification number: B65B1/22 ,  B65B1/00 ,  B65B1/32 ,  B65B9/20 ,  B65B37/18 ,  B65B63/02 ,  B65B65/006 ,  B65B2210/02

Abstract: A method for compacting and packaging a plurality of slugs of product and apparatus for accomplishing the same. The invention describes collecting weighed product in an intermediate settling device to form compact slugs of product. The device can comprise a single settling chamber for each slug of product or can comprise multiple settling chambers which are axially rotatable. The slugs can be compacted by jostling and/or vibrating the settling device. Thereafter, the slugs of product are discharged to a multiple bagmaking packaging apparatus.

Abstract translation: 一种用于压实和包装多个用于实现其的产品和装置的块塞的方法。 本发明描述了在中间沉降装置中收集称重产品以形成紧凑的产品块。 该装置可以包括用于每个产品的单个沉降室，或者可以包括可轴向旋转的多个沉降室。 可以通过搅拌和/或振动沉降装置来压紧块塞。 此后，将产品的s子排出到多个制袋包装装置。

公开(公告)号：US20160143299A1

公开(公告)日：2016-05-26

申请号：US14551859

申请日：2014-11-24

Applicant: Frito-Lay North America, Inc.

Inventor： Kevin C. COGAN

IPC: A21D8/02 ,  A23L1/00 ,  A21D13/00 ,  A21D2/18 ,  A21D6/00

CPC classification number: A21D8/02 ,  A21D2/186 ,  A21D6/003 ,  A21D13/42 ,  A23L7/117

Abstract: Exemplary embodiments provide methods of making a masa and exemplary corn-based snack food products made from the masa. The methods of making the masa include the steps of hydrating kernel corn; grinding the hydrated corn; and adding corn flour previously treated to deactivate enzymes therein to thereby make a masa comprised of hydrated ground corn and the added treated corn flour. Optionally, the treated corn flour may be corn flour that has been toasted to deactivate enzymes. The deactivation of the enzymes avoids an organoleptic property of a “raw” taste in the snack food product containing the corn flour.

Abstract translation: 示例性实施方案提供了制备由棉花制成的棉花和示例性的基于玉米的小吃食品的方法。 制作水泥的方法包括保湿玉米的步骤; 研磨水合玉米; 并加入以前处理过的玉米粉以使其中的酶失活，从而制备由水合研磨的玉米和加入的经处理的玉米粉组成的泥沙。 任选地，经处理的玉米粉可以是已经被烘烤以使酶失活的玉米粉。 酶的失活避免了含有玉米粉的小吃食品中“原始”味道的感官特性。