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    Snack Food Container
    51.
    发明申请
    Snack Food Container 审中-公开
    小吃食品容器

    公开(公告)号：US20160031588A1

    公开(公告)日：2016-02-04

    申请号：US14446094

    申请日：2014-07-29

    Applicant: Frito-Lay North America, Inc.

    Inventor： Eduard EDWARDS ,  David LESTAGE ,  Stephen D. TYNER ,  Patrick Ryan WINDLEY

    IPC: B65D5/06 ,  B65B61/18 ,  B65D5/56 ,  B65D5/02 ,  B65D5/42 ,  B65B43/26 ,  B65D77/12

    Abstract: A snack food container having a square base, side walls substantially consisting of four right triangular panels and two isosceles triangular panels, and a flat, two dimensional end seal. The container is opened by use of a tear feature just below the end seal. The container is of paperboard construction with a barrier lining.

    Abstract translation: 具有方形底座的小吃食品容器，基本上由四个右三角形面板和两个等腰三角形面板组成的侧壁以及平的二维端部密封。 通过使用刚好在端部密封件下方的撕裂特征来打开容器。 容器是纸板结构，带有阻隔层。

    Dough rolling method and product
    56.
    发明授权
    Dough rolling method and product 有权
    面团轧制方法和产品

    公开(公告)号：US08877279B2

    公开(公告)日：2014-11-04

    申请号：US14158927

    申请日：2014-01-20

    Applicant: Frito-Lay North America, Inc.

    Inventor： David B. Emerson ,  Shalaka Narwankar

    IPC: A21C3/06 ,  A21D8/02 ,  A21D13/00 ,  A21C11/08

    CPC classification number: A21D8/02 ,  A21C3/06 ,  A21C3/065 ,  A21C11/08 ,  A21C11/10 ,  A21C11/103 ,  A21D13/00

    Abstract: An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.

    Abstract translation: 一种改进的面团轧制产品和用于轧制生面团的方法。 所提出的发明包括一种面团轧制方法，其具有将面片切割成具有凹形前缘和凸形后缘的预制件的面片。 轧制窗帘产生了一个卷边的预成型件，内侧的前缘和外侧的后缘。 将轧制的预成型件煮熟以产生在整个长度上具有一致厚度的滚动小吃产品和圆形外部皮瓣。

    Fabricated food product made from fresh potato mash
    57.
    发明授权
    Fabricated food product made from fresh potato mash 有权
    由新鲜土豆泥制成的制作食品

    公开(公告)号：US08877278B2

    公开(公告)日：2014-11-04

    申请号：US14086309

    申请日：2013-11-21

    Applicant: Frito-Lay North America, Inc.

    Inventor： Ponnattu Kurian Joseph ,  Renu Mathew ,  Sheyla Rivera Ramsay

    IPC: A47J39/00 ,  A23L1/216

    CPC classification number: A23L1/2161 ,  A23L19/13 ,  A23L19/19

    Abstract: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

    Abstract translation: 一种用于提供具有大量新鲜马铃薯的强面团的组合物和方法。 将新鲜的土豆制成醪液并离心以将水含量降低至约70重量％。 这种土豆泥可以占最终面团重量的50％以上。 该面团可用于制成片状或挤出产品。 与完全由脱水或部分脱水的马铃薯衍生物制成的产品相比，这种面团产生改进的，更自然的风味产品。 该方法包括将马铃薯细切成马铃薯泥或糊状物; 从马铃薯浆中倾倒多余的水分; 将马铃薯浆加热至不超过约190华氏度的温度; 将浆料冷却至140华氏度以下; 并且向浆料和其它成分的混合物施加少量的工作输入以形成可成形的面团。

    PALM OIL ENRICHED IN UNSATURATED FATTY ACIDS
    58.
    发明申请
    PALM OIL ENRICHED IN UNSATURATED FATTY ACIDS 审中-公开
    棕榈油在不饱和脂肪酸中增加

    公开(公告)号：US20140303389A1

    公开(公告)日：2014-10-09

    申请号：US14358349

    申请日：2012-11-20

    Applicant: ARCHER DANIELS MIDLAND COMPANY ,  NOVOZYMES A/S ,  FRITO - LAY NORTH AMERICA, INC.

    Inventor： Thomas George Crosby ,  Marianne Linde Damstrup ,  John Inmok Lee ,  Per Munk Nielson ,  Craig Jordan Weitz

    IPC: C12P7/64

    CPC classification number: C12P7/6454 ,  C11C1/10 ,  C11C3/02

    Abstract: A process for producing a food oil containing at least 50% monounsaturated fatty acids from palm oil is disclosed. Fatty acids are released from palm oil glycerides, such as by fat-splitting. The free fatty acids (FFA) are separated to obtain a fraction enriched in unsaturated palm fatty acid. This fraction is subject to a condensation reaction with glycerol to form an oil comprising mainly triglycerides (triacylglycerols). The condensation reaction is catalyzed by an enzyme.

    Abstract translation: 公开了一种从棕榈油中生产含有至少50％单不饱和脂肪酸的食用油的方法。 脂肪酸从棕榈油甘油酯中释放，例如通过脂肪分解。 分离游离脂肪酸（FFA）以获得富含不饱和棕榈脂肪酸的级​​分。 该馏分与甘油发生缩合反应以形成主要包含甘油三酯（三酰基甘油）的油。 缩合反应由酶催化。

    Method and Apparatus for Adhering Large Food Flakes to a Food Substrate
    59.
    发明申请
    Method and Apparatus for Adhering Large Food Flakes to a Food Substrate 审中-公开
    将大型食品薄片粘贴到食品基材上的方法和设备

    公开(公告)号：US20140272034A1

    公开(公告)日：2014-09-18

    申请号：US13836631

    申请日：2013-03-15

    Applicant: FRITO-LAY NORTH AMERICA, INC.

    Inventor： Hanny KANAFANI ,  Bernadette J. Domingo ,  Jack William Maegli ,  Destanie Amber Schneider

    IPC: A23P1/08

    CPC classification number: A23P20/12 ,  A21C15/002 ,  A23L7/122 ,  A23L7/135 ,  A23P20/13 ,  Y10T156/1744

    Abstract: A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate.

    Abstract translation: 一种用于将大的食品薄片粘附到食品基材上的方法和装置，由此食品薄片通过粘合剂基本上粘附到食品基材上。 食品基材可以是本领域已知的任何咸味的储存稳定的食品，例如碎片，椒盐脆饼，脆面包产品，爆米花或坚果。 将食品薄片和其液体形式的粘合剂的混合物施加到食品基材上。 然后使顶部食品基材经历改变的工艺条件以使粘合剂硬化，在食品薄片和食品基材之间形成粘合。

    Method for Scoring and Controlling Quality of Food Products in a Dynamic Production Line
    60.
    发明申请
    Method for Scoring and Controlling Quality of Food Products in a Dynamic Production Line 有权
    动态生产线食品质量评价与控制方法

    公开(公告)号：US20140147015A1

    公开(公告)日：2014-05-29

    申请号：US13684994

    申请日：2012-11-26

    Applicant: FRITO-LAY NORTH AMERICA, INC.

    Inventor： Rick Wendell Bajema ,  Garrett Fox ,  Kevin Matthew Trick ,  David Ray Warren ,  Sheila Wright-Henry ,  Sonchai Lange ,  Wilfred Marcellien Bourg, JR.

    IPC: G06K9/78

    CPC classification number: G06T7/0004 ,  G06T2207/30128

    Abstract: A method for scoring and controlling the quality of dynamic food products transitioning in the processing steps is performed using image analysis. An image of a plurality of moving food products on a conveyor system is captured by on-line vision equipment and image analysis is performed on the image via an algorithm that determines the percentage of pixels having varying intensities of colors and applies predetermined preferences to predict consumer dissatisfaction. The entire group of food products of one or more images is given an overall appearance score and each individual food product is also scored such that each may be ranked from least to more acceptable. The ranked food products can then be ejected in the order of worst to better rank to increase the overall quality score of the entire group.

    Abstract translation: 使用图像分析进行处理步骤中动态食品转换质量的评分和控制方法。 通过在线视觉设备捕获传送系统上的多个移动的食品的图像，并且通过算法执行图像分析，该算法确定具有变化的颜色强度的像素的百分比，并应用预定的偏好来预测消费者 不满意。 给出一组或多张图像的整组食品给出总体外观评分，并且每个单独的食品也被评分，使得每个食品可以从最少到更可接受。 然后，排名最高的食品可以按最坏的顺序排出，以提高整个品牌的整体质量得分。

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