公开(公告)号：US20080044534A1

公开(公告)日：2008-02-21

申请号：US11843761

申请日：2007-08-23

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A23L1/164

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。

公开(公告)号：US20080032022A1

公开(公告)日：2008-02-07

申请号：US11761801

申请日：2007-06-12

申请人： Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

发明人： Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

IPC分类号： A23L1/226

CPC分类号： A23L27/20 ,  A21D10/00 ,  A21D13/42 ,  A23L7/117 ,  A23L7/13 ,  A23L7/17 ,  A23L7/198 ,  Y10S426/808

摘要： A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

摘要翻译： 一种用于提高烘烤味道和食品外观的新颖风味添加剂。 根据本发明的一个实施方案，通过在石灰和水的溶液中烹饪整个玉米粒子的步骤制备烤玉米风味添加剂（“TCF”）; 浸泡玉米; 排干和洗涤玉米; 研磨，成片并将玉米切成碎片; 烘烤片，直到显着的褐变发生超过通常与消费的masa产品相关的水平; 并将烘烤的碎片研磨成可以作为玉米风味添加剂施用的粉末。

公开(公告)号：US20060165859A1

公开(公告)日：2006-07-27

申请号：US11041399

申请日：2005-01-24

申请人： Pravin Desai ,  John Mathew ,  Gerald Vogel

发明人： Pravin Desai ,  John Mathew ,  Gerald Vogel

IPC分类号： A23L1/01

CPC分类号： A47J37/1214 ,  A23L5/12 ,  A23L7/13

摘要： A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

摘要翻译： 一种方法和装置，其通过使用轮廓式浸没器将随机曲率赋予多层炸锅中预先形成的零食片。 轮廓的轮廓线的形状为每个零食片段随机的最终曲率赋予零食片段在油炸期间通过玻璃化转变。 选择轮廓以便为包装的油炸零食产品达到所需的堆积密度。 这种方法和装置也可用于控制运输或处理期间包装产品的堆积密度或沉降量的变化量。

公开(公告)号：US20050260314A1

公开(公告)日：2005-11-24

申请号：US10848881

申请日：2004-05-19

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A21D6/00 ,  A21D8/02 ,  A21D13/00

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。

公开(公告)号：US06328894B1

公开(公告)日：2001-12-11

申请号：US09240291

申请日：1999-01-29

申请人： Michael K. Chan ,  Joseph E. Johnson ,  John Mathew ,  Friedrich K. von Gottberg

发明人： Michael K. Chan ,  Joseph E. Johnson ,  John Mathew ,  Friedrich K. von Gottberg

IPC分类号： B01D2126

CPC分类号： C09D11/324 ,  Y10S516/921

摘要： A process to purify and classify a dispersion containing stabilized particles having counterions and ions as well as free species is disclosed. The solution may comprise an aqueous media, a solvent media, or a combination of both and can include more than one type of aqueous and/or solvent solutions. The process includes at least the steps, in any order, of substantially removing the particles having sizes above about 1 micron, preferably above 0.5 micron; substantially removing the free species; and exchanging at least a portion of the counterions that are a part of the stabilized particles. The process disclosed is especially useful in purifying dispersions where the ionic stabilized colloidal particles are carbon black having attached organic groups comprising at least one ionic group, or at least one ionizable group, or mixtures thereof.

摘要翻译： 公开了一种纯化和分类含有具有抗衡离子和离子的稳定化颗粒以及游离物质的分散体的方法。 溶液可以包含水性介质，溶剂介质或两者的组合，并且可以包括多于一种类型的水和/或溶剂溶液。 该方法至少包括以任何顺序的基本上除去具有大于约1微米，优选高于0.5微米的尺寸的颗粒的步骤; 基本上除去游离物种; 并交换作为稳定化颗粒的一部分的至少一部分抗衡离子。 所公开的方法特别可用于纯化分散体，其中离子稳定化胶体颗粒是具有连接的包含至少一个离子基团的有机基团或至少一个可离子化基团的炭黑或其混合物。