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公开(公告)号：US20110064854A1
公开(公告)日：2011-03-17
申请号：US12951762
申请日：2010-11-22
Applicant: John Richard Bows , Colin Jeffrey Burnham , Jonathan Paul Coker , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Norman John Maloney , Brian Richard Newberry , Paul Frederick Tomlinson , David Ellis , Martin Yonnone , Stanley Joseph Whitehair
Inventor： John Richard Bows , Colin Jeffrey Burnham , Jonathan Paul Coker , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Norman John Maloney , Brian Richard Newberry , Paul Frederick Tomlinson , David Ellis , Martin Yonnone , Stanley Joseph Whitehair
Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Abstract translation: 本发明涉及一种制备具有与常规油炸小吃产品类似的外观和味道的健康零食的方法，而不使用油炸方法。 本发明的方法包括从基于淀粉的食物或面团提供食物切片的步骤。 食物切片可以被漂白并且可以加入受控量的油以增强最终的感官特性。 然后在模拟常规煎炸脱水速率的初级干燥步骤中将食品切片快速脱水至低得多的水分含量。 通过该方法生产的食物小吃，例如玉米或马铃薯小吃，是具有与油炸小吃产品相关的常规质地和味道的低脂，即食即食小吃。
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公开(公告)号：US07695746B2
公开(公告)日：2010-04-13
申请号：US11458592
申请日：2006-07-19
Applicant: John Richard Bows , Colin Jeffrey Burnham , Jon Paul Coker , Greg Paul Hilliard , David Lester Hickie , Michelle Louise Lock , Brian Richard Newberry
Inventor： John Richard Bows , Colin Jeffrey Burnham , Jon Paul Coker , Greg Paul Hilliard , David Lester Hickie , Michelle Louise Lock , Brian Richard Newberry
IPC: A23L1/01
Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a small amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step. The dehydrated food slices can then be heated to impart fried flavor notes. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Abstract translation: 本发明涉及一种制备具有与常规油炸小吃产品类似的外观和味道的健康零食的方法，而不使用油炸方法。 本发明的方法包括从基于淀粉的食物或面团提供食物切片的步骤。 食物切片可以被漂白，并且可以加入少量的油以增强最终的感官特性。 然后在初级干燥步骤中将食品切片迅速脱水至低得多的含水量。 然后可以将脱水的食品切片加热以赋予油炸香味。 通过该方法生产的食物小吃，例如玉米或马铃薯小吃，是具有与油炸小吃产品相关的常规质地和味道的低脂，即食即食小吃。
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公开(公告)号：US07393550B2
公开(公告)日：2008-07-01
申请号：US10371448
申请日：2003-02-21
Applicant: David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
Inventor： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
IPC: A23L1/01
CPC classification number: A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
Abstract translation: 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。
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公开(公告)号：US20100266734A1
公开(公告)日：2010-10-21
申请号：US12307613
申请日：2007-07-18
Applicant: John Richard Bows , Colin Jeffrey Burnham , Jonathan Paul Coker , David Ellis , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Norman John Maloney , Brian Richard Newberry , Rocco Dominic Papalia , Paul Frederick Tomlinson , Stanley Joseph Whitehair , Martin Yonnone
Inventor： John Richard Bows , Colin Jeffrey Burnham , Jonathan Paul Coker , David Ellis , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Norman John Maloney , Brian Richard Newberry , Rocco Dominic Papalia , Paul Frederick Tomlinson , Stanley Joseph Whitehair , Martin Yonnone
Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Abstract translation: 本发明涉及一种制备具有与常规油炸小吃产品类似的外观和味道的健康零食的方法，而不使用油炸方法。 本发明的方法包括从基于淀粉的食物或面团提供食物切片的步骤。 食物切片可以被漂白并且可以加入受控量的油以增强最终的感官特性。 然后在模拟常规煎炸脱水速率的初级干燥步骤中将食品切片快速脱水至低得多的水分含量。 通过该方法生产的食物小吃，例如玉米或马铃薯小吃，是具有与油炸小吃产品相关的常规质地和味道的低脂，即食即食小吃。
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公开(公告)号：US07763304B2
公开(公告)日：2010-07-27
申请号：US11262578
申请日：2005-10-31
Applicant: David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
Inventor： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
IPC: A23L1/01
CPC classification number: A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
Abstract translation: 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。
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Patent Agency Ranking
公开(公告)号：US20080138480A1
公开(公告)日：2008-06-12
申请号：US12016695
申请日：2008-01-18
Applicant: John Richard Bows , Colin Jeffrey Burnham , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Brian Richard Newberry , Rocco Dominic Papalia , Joanna Louise Peart
Inventor： John Richard Bows , Colin Jeffrey Burnham , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Brian Richard Newberry , Rocco Dominic Papalia , Joanna Louise Peart
IPC: A23L1/01
CPC classification number: A23L33/20 , A23L5/15 , A23L7/117 , A23L7/165 , A23L19/03 , A23L19/18 , A23P30/32 , Y10S426/808
Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Abstract translation: 本发明涉及一种制备具有与常规油炸小吃产品类似的外观和味道的健康零食的方法，而不使用油炸方法。 本发明的方法包括从基于淀粉的食物或面团提供食物切片的步骤。 食物切片可以被漂白并且可以加入受控量的油以增强最终的感官特性。 然后在模拟常规煎炸脱水速率的初级干燥步骤中将食品切片快速脱水至低得多的水分含量。 通过该方法生产的食物小吃，例如玉米或马铃薯小吃，是具有与油炸小吃产品相关的常规质地和味道的低脂，即食即食小吃。
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公开(公告)号：US20080026118A1
公开(公告)日：2008-01-31
申请号：US11686027
申请日：2007-03-14
Applicant: John Richard Bows , Colin Jeffrey Burnham , Jonathan Paul Coker , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Norman John Maloney , Brian Richard Newberry , Paul Frederick Tomlinson , David Ellis , Martin Yonnone , Stanley Joseph Whitehair
Inventor： John Richard Bows , Colin Jeffrey Burnham , Jonathan Paul Coker , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Norman John Maloney , Brian Richard Newberry , Paul Frederick Tomlinson , David Ellis , Martin Yonnone , Stanley Joseph Whitehair
IPC: A23L1/025 , A21D10/00 , A21D13/04 , A23L1/212 , A23L1/36 , B65B25/00 , G01N33/00 , C11B1/00 , A47J27/00 , A23L1/216 , A23L1/20 , A23L1/01
Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
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公开(公告)号：US08277858B2
公开(公告)日：2012-10-02
申请号：US13171165
申请日：2011-06-28
Applicant: John Richard Bows , Colin Jeffrey Burnham , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Brian Richard Newberry , Rocco Dominic Papalia , Joanna Louise Peart
Inventor： John Richard Bows , Colin Jeffrey Burnham , David Lester Hickie , Greg Paul Hilliard , Michelle Louise Lock , Brian Richard Newberry , Rocco Dominic Papalia , Joanna Louise Peart
IPC: A23L1/01
CPC classification number: A23L33/20 , A23L5/15 , A23L7/117 , A23L7/165 , A23L19/03 , A23L19/18 , A23P30/32 , Y10S426/808
Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Abstract translation: 本发明涉及一种用于制造具有与常规油炸小吃产品类似的外观和味道的健康零食的方法，而不使用油飞行方法。 本发明的方法包括从基于淀粉的食物或面团提供食物切片的步骤。 食物切片可以被漂白并且可以加入受控量的油以增强最终的感官特性。 然后在模拟常规煎炸脱水速率的初级干燥步骤中将食品切片快速脱水至低得多的水分含量。 通过该方法生产的食物小吃，例如玉米或马铃薯小吃，是具有与油炸小吃产品相关的常规质地和味道的低脂，即食即食小吃。
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公开(公告)号：US08124160B2
公开(公告)日：2012-02-28
申请号：US11263060
申请日：2005-10-31
Applicant: David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
Inventor： David Lawrence Barry , Colin Jeffrey Burnham , Pravin Maganlal Desai , Ponnattu Kurian Joseph , Henry Kin-Hang Leung , John Richard Masson , V. N. Mohan Rao , Robert William Saunders , James William Stalder , Michael Grant Topor
IPC: A23L1/216
CPC classification number: A23L19/19 , A23L5/11 , A23L5/15 , A23L5/21 , A23L7/117 , A23L7/13 , A23L19/18
Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.
Abstract translation: 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。
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公开(公告)号：US20110256277A1
公开(公告)日：2011-10-20
申请号：US13171165
申请日：2011-06-28
Applicant: John Richard BOWS , Colin Jeffrey BURNHAM , David Lester HICKIE , Greg Paul HILLIARD , Michelle Louise LOCK , Brian Richard NEWBERRY , Rocco Dominic PAPALIA , Joanna Louise PEART
Inventor： John Richard BOWS , Colin Jeffrey BURNHAM , David Lester HICKIE , Greg Paul HILLIARD , Michelle Louise LOCK , Brian Richard NEWBERRY , Rocco Dominic PAPALIA , Joanna Louise PEART
CPC classification number: A23L33/20 , A23L5/15 , A23L7/117 , A23L7/165 , A23L19/03 , A23L19/18 , A23P30/32 , Y10S426/808
Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.
Abstract translation: 本发明涉及一种用于制造具有与常规油炸小吃产品类似的外观和味道的健康零食的方法，而不使用油飞行方法。 本发明的方法包括从基于淀粉的食物或面团提供食物切片的步骤。 食物切片可以被漂白并且可以加入受控量的油以增强最终的感官特性。 然后在模拟常规煎炸脱水速率的初级干燥步骤中将食品切片快速脱水至低得多的水分含量。 通过该方法生产的食物小吃，例如玉米或马铃薯小吃，是具有与油炸小吃产品相关的常规质地和味道的低脂，即食即食小吃。
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