公开(公告)号：US20250124755A1

公开(公告)日：2025-04-17

申请号：US18999178

申请日：2024-12-23

Applicant: Frito-Lay North America, Inc.

Inventor： Rahul Sadashiv Kamble ,  Gurmeet Singh Bhutani ,  Amandeep Singh Gulati

IPC: G07F11/44

Abstract: An automatic touchless dispenser capable of providing one or more crispy and fresh food products to customers independent of the type of food product or container.

公开(公告)号：US20240180212A1

公开(公告)日：2024-06-06

申请号：US18545783

申请日：2023-12-19

Applicant: Frito-Lay North America, Inc.

Inventor： Ximena Quintero Fuentes ,  Mehtap Fevziouglu ,  Antonio Garay

IPC: A23L11/00 ,  A23L29/00 ,  A23L29/212 ,  A23L33/21 ,  A23P10/22 ,  A23P30/20

CPC classification number: A23L11/05 ,  A23L29/035 ,  A23L29/212 ,  A23L33/21 ,  A23P10/22 ,  A23P30/20

Abstract: A composition formed from chickpea flour and having improved mouthfeel and taste, includes dextrinized starch and a controlled concentration of certain volatiles. Methods of forming the composition include extruding a composition containing chickpea at a temperature and pressure such that, when the extrudate exits the extruder, at least one volatile component is expelled.

公开(公告)号：US20240138594A1

公开(公告)日：2024-05-02

申请号：US18277531

申请日：2022-02-15

Applicant: Frito-Lay North America, Inc.

Inventor： Rahul Sadashiv Kamble ,  Gurmeet Singh Bhutani ,  Amandeep Singh Gulati

IPC: A47F1/03

CPC classification number: A47F1/03

Abstract: A universal snack dispenser capable of providing crisp snacks to customers offers a touchless experience and delivers a sufficient amount of the snacks independent of the type and container.

公开(公告)号：US11805801B2

公开(公告)日：2023-11-07

申请号：US17406555

申请日：2021-08-19

Applicant: Frito-Lay North America, Inc.

Inventor： Sean Eichenlaub ,  Christopher Koci ,  Keith Chan

IPC: A23N7/02 ,  A46B13/00 ,  A46B13/02 ,  G06T7/00 ,  A23L19/12 ,  G06N20/00 ,  A46B15/00 ,  G06N3/042 ,  A23N7/00

CPC classification number: A23N7/02 ,  A23L19/14 ,  A46B13/001 ,  A46B13/02 ,  A46B15/0006 ,  G06N3/042 ,  G06N20/00 ,  G06T7/0004 ,  A23N2007/007 ,  A23V2002/00 ,  A46B2200/3093 ,  G06T2207/10048 ,  G06T2207/20081 ,  G06T2207/20084 ,  G06T2207/30128

Abstract: Devices, systems, and methods for real-time peeling are disclosed. Peeling can include including evaluating and controlling one or more peelers to remove peel from organic materials. Evaluation can be performed by an evaluation system including a convolutional neural network to determine a peel value. Control can be performed by a machine learning model on the basis of the peel value. Control can include determination of real-time settings for peeler tool speed and/or gate position.

公开(公告)号：US11785972B2

公开(公告)日：2023-10-17

申请号：US16857977

申请日：2020-04-24

Applicant: Frito-Lay North America, Inc.

Inventor： Ximena Quintero-Fuentes ,  Carl Littrell

IPC: A23L7/10 ,  A23P30/25 ,  A23L29/10 ,  C12J1/00

CPC classification number: A23L7/198 ,  A23L29/10 ,  A23P30/25 ,  C12J1/00 ,  A23V2002/00

Abstract: A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food composition may include from about 80% to about 90% by weight of a raw material; from about 1% to about 18% by weight added moisture; from about 0.1% to about 3% of a processing aid, wherein the processing aid includes at least one edible emulsifier and at least one short chain carboxylic acid. The raw material is selected from one or more of corn meal, whole grain corn meal, rice, whole grain flour, rice pea, brown rice, wheat flour, whole wheat flour, pea flour, black bean, pinto bean flour, potato flour, and mixtures thereof.

公开(公告)号：US20230284635A1

公开(公告)日：2023-09-14

申请号：US17692678

申请日：2022-03-11

Applicant: Frito-Lay North America, Inc.

Inventor： Jin-E Shin ,  Antony Alex Tipton ,  Chen Chun Shao ,  Prabhakar Kasturi ,  Todd A. Rakofsky ,  Zhanfeng Xu

IPC: A21D8/04 ,  A21D13/045

CPC classification number: A21D8/04 ,  A21D13/045

Abstract: A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fermenting conditions.

公开(公告)号：US11559914B2

公开(公告)日：2023-01-24

申请号：US16890260

申请日：2020-06-02

Applicant: Frito-Lay North America, Inc.

Inventor： Chumpol Pongpairote

IPC: B26D1/62 ,  A21C11/04

Abstract: An apparatus includes a cutting surface that contains at least one cutting element having a top. The cutting element also has an interior sidewall extending from the cutting surface to the top with an interior sidewall angle, an exterior sidewall extending from the cutting surface to the top with an exterior sidewall angle and a shoulder provided on the interior sidewall between the base and the top. The interior sidewall angle is different than the exterior sidewall angle.

公开(公告)号：US20230012222A1

公开(公告)日：2023-01-12

申请号：US17370270

申请日：2021-07-08

Applicant: Frito-Lay North America, Inc.

Inventor： Keith A. Barber ,  Rebecca G. Gann ,  Betsy M. Hicks

IPC: B26D7/26 ,  B26D1/00

Abstract: Machines for cutting products and impellers suitable for use with the machines. The impellers include a lower plate having a central zone and paddles configured with the lower plate outside of the central zone to direct material to the cutting head. At least a first exit slot is located in the lower plate, intersecting the perimeter of the lower plate, and extending through the lower plate to define a passageway to enable foreign debris at the upper surface to exit the impeller through the passageway.

公开(公告)号：US20220248693A1

公开(公告)日：2022-08-11

申请号：US17173968

申请日：2021-02-11

Applicant: Frito-Lay North America, Inc.

Inventor： Alyssa Champion ,  Michael Adams ,  Sathya Kalambur ,  Timothy Allen Johnson ,  David VanVlierbergen

IPC: A21D13/04 ,  A21D2/26 ,  A21D2/18 ,  A21D2/02 ,  A21D10/00 ,  A21D8/02 ,  A21D8/06 ,  A23L25/00 ,  A23L5/10

Abstract: An organoleptically pleasing snack food chip that contains a low amount of carbohydrates, a good source of protein, and delivers a crunchy texture includes from about 15% to about 35% of almond flour; from about 20% to about 40% of a source of protein; from about 1% to about 5% of a starch; from about 0.1% to about 2% of a leavening agent; from about 20% to about 55% of oil; and has a moisture content between about 0.1% and about 3%. The almond flour may include a mixture of different types of almond flour. The source of protein may include one or more of one or more milk proteins, one or more plant proteins, and one or more seed proteins.

公开(公告)号：US20220104530A1

公开(公告)日：2022-04-07

申请号：US17494177

申请日：2021-10-05

Applicant: FRITO-LAY NORTH AMERICA, INC.

Inventor： Stephen GRAHAM

IPC: A23P30/20 ,  A23P20/20

Abstract: Devices, systems, and methods for 3-dimensional food product printing can include an extruder providing extruded food product to a print platform. The print platform can move in one or more dimensions to assist coordinated 3-dimensional food product printing. A control system can provide coordinated operation between the extruder and the print platform.