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    Direct expanded snack made with peanut flour and method for making
    61.
    发明授权
    Direct expanded snack made with peanut flour and method for making 有权
    用花生粉制成的直接膨化小吃和制作方法

    公开(公告)号：US08062685B2

    公开(公告)日：2011-11-22

    申请号：US11696016

    申请日：2007-04-03

    Applicant: Ashish Anand ,  Lewis Conrad Keller ,  V. N. Mohan Rao

    Inventor： Ashish Anand ,  Lewis Conrad Keller ,  V. N. Mohan Rao

    IPC: A23P1/14

    CPC classification number: A23L7/165 ,  A23P30/34

    Abstract: A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned.

    Abstract translation: 公开了一种用于制造形状如花生的直接膨胀的零食片的方法。 将包含花生粉，玉米粉，米粉和燕麦粉的成分引入挤出机中。 成分被水合并通过孔口挤出，适于产生形状如花生的膨化的小吃片并切成膨化的小吃。 膨化的零食干燥和调味。

    METHOD FOR REDUCING THE OIL CONTENT OF POTATO CHIPS
    62.
    发明申请
    METHOD FOR REDUCING THE OIL CONTENT OF POTATO CHIPS 审中-公开
    减少油菜籽油含量的方法

    公开(公告)号：US20110281005A1

    公开(公告)日：2011-11-17

    申请号：US13153960

    申请日：2011-06-06

    Applicant: Pravin Maganlal Desai ,  Annette Stiers Jones ,  Renu Mathew ,  Donald Vaughn Neel ,  Gerald Vogel ,  Sheila Wright

    Inventor： Pravin Maganlal Desai ,  Annette Stiers Jones ,  Renu Mathew ,  Donald Vaughn Neel ,  Gerald Vogel ,  Sheila Wright

    IPC: A23L1/217

    CPC classification number: A23L19/18 ,  A23L5/21 ,  A23V2002/00 ,  A23V2200/3324

    Abstract: A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

    Abstract translation: 公开了减少马铃薯片的油含量的方法。 该方法教导了在马铃薯切片首次引入油炸锅之后，随后在升高至标准煎炸温度之前暴露于较低温度下较长时间的温度降低，从而降低了薯片的油含量。 本发明还公开了一种预处理方法，其包括将马铃薯浸入热水浴中，导致油含量降低。 此外，本发明公开了一种后处理方法，其包括使马铃薯片经过进一步降低油含量的过热蒸汽。 两种前处理方法和后处理方法结合降低含油量的主要温度方案，产生了显着降低油含量的马铃薯片。

    Potato Cultivar 'Linton'
    63.
    发明申请
    Potato Cultivar 'Linton' 失效
    马铃薯品种'林inton'

    公开(公告)号：US20110231950A1

    公开(公告)日：2011-09-22

    申请号：US12726174

    申请日：2010-03-17

    Applicant: Robert W. Hoopes

    Inventor： Robert W. Hoopes

    IPC: A01H5/00 ,  A01H1/02

    CPC classification number: A01H5/04

    Abstract: A potato cultivar designated ‘Linton’ is disclosed. The invention relates to the tubers of potato cultivar ‘Linton’, to the seeds of potato cultivar ‘Linton’, to the plants of potato ‘Linton’, to the plant parts of potato cultivar ‘Linton’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Linton’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Linton’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Linton’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Linton’ with another potato cultivar.

    Abstract translation: 披露了名为“林inton”的马铃薯品种。 本发明涉及马铃薯栽培品种“林顿”的块茎，马铃薯栽培品种“林顿”的种子，马铃薯“林顿”植物，马铃薯品种“林顿”植物部分和马铃薯种植方法 通过马铃薯栽培品种“林顿”与其他土豆品种进行交配。 本发明还涉及用于生产马铃薯植物的方法，所述马铃薯植物在其遗传物质中含有一种或多种转基因，以及通过这些方法生产的转基因马铃薯植物和植物部分。 本发明还涉及来自马铃薯品种“林顿”的马铃薯品种或繁殖品种和植物部分，其他马铃薯栽培品种，马铃薯品种“林顿”和马铃薯品种的品种，品种以及其生产的其他马铃薯品种，系， 派生自使用这些方法的部分。 本发明还涉及通过马铃薯栽培品种“林顿”与另一马铃薯栽培品种杂交的混合马铃薯块茎，种子，植物和植物部分。

    Potato Cultivar 'Brooke'
    64.
    发明申请
    Potato Cultivar 'Brooke' 有权
    马铃薯栽培品种“布鲁克”

    公开(公告)号：US20110231948A1

    公开(公告)日：2011-09-22

    申请号：US12726122

    申请日：2010-03-17

    Applicant: Robert W. Hoopes

    Inventor： Robert W. Hoopes

    IPC: A01H5/00 ,  A01H1/02

    CPC classification number: A01H5/02

    Abstract: A potato cultivar designated ‘Brooke’ is disclosed. The invention relates to the tubers of potato cultivar ‘Brooke’, to the seeds of potato cultivar ‘Brooke’, to the plants of potato ‘Brooke’, to the plant parts of potato cultivar ‘Brooke’ and to methods for producing a potato plant produced by crossing potato cultivar ‘Brooke’ with itself or with another potato variety. The invention also relates to methods for producing a potato plant containing in its genetic material one or more transgenes and to the transgenic potato plants and plant parts produced by those methods. This invention also relates to potato cultivars or breeding cultivars and plant parts derived from potato variety ‘Brooke’, to methods for producing other potato cultivars, lines or plant parts derived from potato cultivar ‘Brooke’ and to the potato plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid potato tubers, seeds, plants and plant parts produced by crossing potato cultivar ‘Brooke’ with another potato cultivar.

    Abstract translation: 披露了一种名为“Brooke”的马铃薯品种。 本发明涉及马铃薯栽培品种“布鲁克”的块茎，马铃薯品种“布鲁克”的种子，马铃薯“布鲁克”的植物，马铃薯品种“布鲁克”的植物部分以及马铃薯植物的生产方法 通过马铃薯栽培品种“布鲁克”与其他土豆品种进行交配。 本发明还涉及用于生产马铃薯植物的方法，所述马铃薯植物在其遗传物质中含有一种或多种转基因，以及通过这些方法生产的转基因马铃薯植物和植物部分。 本发明还涉及来自马铃薯品种“布鲁克”的马铃薯栽培品种或繁殖品种和植物部分，用于生产其他马铃薯品种，来源于马铃薯栽培品种“布鲁克”的线或植物部分的方法以及马铃薯植物，品种和 派生自使用这些方法的部分。 本发明还涉及通过将马铃薯栽培品种“布鲁克”与另一马铃薯栽培品种交叉产生的混合马铃薯块茎，种子，植物和植物部分。

    Production of multi-grain, whole-grain, soft and crunchy sheeted snacks
    67.
    发明授权
    Production of multi-grain, whole-grain, soft and crunchy sheeted snacks 有权
    生产多粒，全谷物，软脆松脆的小吃

    公开(公告)号：US07947320B2

    公开(公告)日：2011-05-24

    申请号：US12370294

    申请日：2009-02-12

    Applicant: Pierre Faa ,  Richard Lai

    Inventor： Pierre Faa ,  Richard Lai

    IPC: A23L1/10

    CPC classification number: A23L7/126 ,  A23L7/115 ,  A23L7/117 ,  A23L29/212 ,  Y10S426/808

    Abstract: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

    Abstract translation: 本发明公开了一种制作具有类似于裂化器的柔软，脆脆质地的多颗粒全粒面烘烤小吃食品的方法。 已经确定成分配方范围，使零食中存在的营养全谷物的数量和数量最大化，同时仍保持质地柔软和脆脆，并且颜色和风味可接受。 将成分与水混合以制成面团，然后将其切片并切成块。 这些碎片被烘烤以产生多粒，全谷物烘烤的零食。

    Pellet drying process
    70.
    发明授权
    Pellet drying process 有权
    颗粒干燥过程

    公开(公告)号：US07931928B2

    公开(公告)日：2011-04-26

    申请号：US12102683

    申请日：2008-04-14

    Applicant: David Brian Emerson ,  Karoline Marie Kensinger Russell ,  Thomas Anthony Trezza

    Inventor： David Brian Emerson ,  Karoline Marie Kensinger Russell ,  Thomas Anthony Trezza

    IPC: A23L1/18

    CPC classification number: A23L7/17 ,  A23P30/20 ,  A23P30/30 ,  Y10S426/808

    Abstract: A method for making an expandable half-product or pellet suitable for cooking by microwave oven (or other method such as frying) that results in a non-uniform, random design, while having a distinct pattern or style. The half product design is achieved by inducing stress cracks in the half product. The stress cracks are created by a controlled drying process whereby extruded half-products are first case hardened to create an outer skin that requires an internal build-up of pressure to penetrate. After creation of the outer skin, by drying in an oven or in ambient air, the half-product is heated to permit the vapor pressure of the moisture inside the half-product to break through the outer skin and escape. Such escape points induce stress cracks in random places in the half-product. The general pattern of the stress cracks can be varied by manipulation of the time-temperature profile of the case hardening and stress cracking steps.

    Abstract translation: 制造适合于通过微波炉烹饪的可膨胀半制品或丸粒（或其它方法如油炸）的方法，其导致不均匀的随机设计，同时具有不同的图案或样式。 半产品设计是通过在半制品中引起应力裂纹来实现的。 应力裂纹是通过受控的干燥过程产生的，由此挤出的半成品首先被表面硬化以产生需要内部压力渗透的外部皮肤。 在外皮创建之后，通过在烘箱或环境空气中干燥，加热半成品以允许半成品中的水分的蒸气压破裂穿过外皮并逸出。 这种逃逸点在半产品的随机位置引发应力裂纹。 通过操纵表面硬化和应力开裂步骤的时间 - 温度曲线可以改变应力裂纹的一般模式。

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