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    Fabricated food product made from fresh potato mash
    2.
    发明申请
    Fabricated food product made from fresh potato mash 审中-公开
    由新鲜土豆泥制成的制作食品

    公开(公告)号：US20060188639A1

    公开(公告)日：2006-08-24

    申请号：US11062193

    申请日：2005-02-18

    申请人： Ponnattu Joseph ,  Renu Mathew ,  Donald Neel ,  Sheyla Ramsay

    发明人： Ponnattu Joseph ,  Renu Mathew ,  Donald Neel ,  Sheyla Ramsay

    IPC分类号： A23L1/216

    摘要： 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.

    摘要翻译： 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。

    Seasoning recovery and recycle
    5.
    发明申请
    Seasoning recovery and recycle 有权
    调料回收和再循环

    公开(公告)号：US20060016390A1

    公开(公告)日：2006-01-26

    申请号：US11225229

    申请日：2005-09-13

    申请人： Kathryn Dove ,  Joseph Gold ,  Ponnattu Joseph ,  Ali Peyrovi ,  Donald Tatsch ,  Mehrnaz Vafaie ,  Tim Wilding

    发明人： Kathryn Dove ,  Joseph Gold ,  Ponnattu Joseph ,  Ali Peyrovi ,  Donald Tatsch ,  Mehrnaz Vafaie ,  Tim Wilding

    IPC分类号： A21C9/04

    CPC分类号： B65G15/105 ,  A21C15/002 ,  A23L7/117 ,  A23L7/13 ,  A23P20/12 ,  B65G47/66 ,  B65G2201/0202

    摘要： Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.

    摘要翻译： 可以回收和回收用于小吃切片的调味料。 经调味的输送机通过调味料运送小吃片。 调料机将调味料调料到小吃片上。 输送机允许调味料不会附着在移动的小吃片上，从而基本上经过调味料回收器。 位于输送机下面的调味料回收机收集调味料以进行新鲜调味料的纯化和混合。 混合后，将调味混合物运送到调味品应用中使用。

    Fabricated food product made from fresh potato mash
    7.
    发明申请
    Fabricated food product made from fresh potato mash 审中-公开

    公开(公告)号：US20060188638A1

    公开(公告)日：2006-08-24

    申请号：US11062162

    申请日：2005-02-18

    申请人： Ponnattu Joseph ,  Renu Mathew ,  Sheyla Ramsay

    发明人： Ponnattu Joseph ,  Renu Mathew ,  Sheyla Ramsay

    IPC分类号： A23L1/216

    CPC分类号： A23L19/19 ,  A23L19/10 ,  A23L19/13 ,  A23P30/20

    摘要： 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.

    ROTARY POWERED SNACK PIECE TURNOVER
    9.
    发明申请
    ROTARY POWERED SNACK PIECE TURNOVER 失效
    旋转动力SNACK PIECE TURNOVER

    公开(公告)号：US20050077150A1

    公开(公告)日：2005-04-14

    申请号：US10684937

    申请日：2003-10-14

    申请人： Edward Dickinson ,  Kathryn Dove ,  Joseph Gold ,  Ponnattu Joseph ,  Bruce LeDoyt

    发明人： Edward Dickinson ,  Kathryn Dove ,  Joseph Gold ,  Ponnattu Joseph ,  Bruce LeDoyt

    IPC分类号： B65G15/14 ,  B65G29/02 ,  B65G47/252 ,  B65G47/248

    CPC分类号： B65G29/02 ,  B65G15/14 ,  B65G47/252

    摘要： A flipping apparatus for turning over product pieces such as potato crisps having a first conveyor and a second conveyor. A terminal portion of the first conveyor is nested within a concavity defined by an upturned and curved portion of the second conveyor. A channel is provided between the first conveyor and the curved portion of the second conveyor through which the product pieces can pass. Centrifugal force along the curved portion promotes a gentle and effective transfer of the product pieces from the first conveyor to the second conveyor. Thereby, the product pieces are turned over.

    摘要翻译： 一种用于翻转诸如具有第一输送机和第二输送机的马铃薯薯片的产品的翻转装置。 第一输送机的端部嵌套在由第二输送机的向上弯曲部分限定的凹部内。 在第一输送机和第二输送机的弯曲部分之间设置通道，产品可以穿过该通道。 沿着弯曲部分的离心力促进产品从第一输送机到第二输送机的平缓和有效的转移。 由此，产品被翻转。

    Method for reducing acrylamide formation in thermally processed foods
    10.
    发明申请
    Method for reducing acrylamide formation in thermally processed foods 有权
    降低热加工食品中丙烯酰胺形成的方法

    公开(公告)号：US20060051470A1

    公开(公告)日：2006-03-09

    申请号：US11263295

    申请日：2005-10-31

    申请人： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

    发明人： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

    IPC分类号： A23L1/01

    CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

    摘要： 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.

    摘要翻译： 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。