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公开(公告)号：US20120196021A1
公开(公告)日：2012-08-02
申请号：US13443502
申请日：2012-04-10
申请人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
发明人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
CPC分类号： A23L19/09
摘要： The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要翻译： 本发明公开了具有类似于马铃薯片，玉米基晶片和其它流行小吃物料的酥脆，松脆质地的真空焙烤水果和蔬菜小吃片的制剂。 将水果或蔬菜基料与其他成分和水混合以制成浆料，将其在真空带式干燥机中成片并干燥，并分成小吃尺寸的碎片。 在一个实施方案中，在干燥之前将大量的固体夹杂物与浆料组合。
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公开(公告)号：US20100098829A1
公开(公告)日：2010-04-22
申请号：US12253409
申请日：2008-10-17
申请人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
发明人： Ashish Anand , Varadharajan Radhamani Basker , Christopher John Cornwell , Brian Peter Jacoby , Dimitris Lykomitros , Vamshidhar Puppala , V.N. Mohan Rao
IPC分类号： A23L1/212
CPC分类号： A23L19/09
摘要： The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要翻译： 本发明公开了具有类似于马铃薯片，玉米基晶片和其它流行小吃物料的酥脆，松脆质地的真空焙烤水果和蔬菜小吃片的制剂。 将水果或蔬菜基料与其他成分和水混合以制成浆料，将其在真空带式干燥机中成片并干燥，并分成小吃尺寸的碎片。 在一个实施方案中，在干燥之前将大量的固体夹杂物与浆料组合。
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公开(公告)号：US08192784B2
公开(公告)日：2012-06-05
申请号：US12253409
申请日：2008-10-17
CPC分类号： A23L19/09
摘要： The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.
摘要翻译： 本发明公开了具有类似于马铃薯片，玉米基晶片和其它流行小吃物料的酥脆，松脆质地的真空焙烤水果和蔬菜小吃片的制剂。 将水果或蔬菜基料与其他成分和水混合以制成浆料，将其在真空带式干燥机中成片并干燥，并分成小吃尺寸的碎片。 在一个实施方案中，在干燥之前将大量的固体夹杂物与浆料组合。
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4.发明授权Processing technique to thaw partially frozen fruits and vegetables and incorporating solids 有权加工技术解冻部分冷冻水果和蔬菜并结合固体公开(公告)号：US08071150B2
公开(公告)日：2011-12-06
申请号：US11963428
申请日：2007-12-21
申请人： Ashish Anand , Varadharajan Radhamani Basker , Phillip Frazier , Richard Lai , Vamshidhar Puppala , William Cartwright Weller
发明人： Ashish Anand , Varadharajan Radhamani Basker , Phillip Frazier , Richard Lai , Vamshidhar Puppala , William Cartwright Weller
IPC分类号： A23C3/00
摘要： A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.
摘要翻译： 解冻和注入部分冷冻的水果或蔬菜的方法。 将各种速冻的水果或蔬菜加入到搅拌釜中。 输液从溶液罐中循环通过水果或蔬菜床，并返回溶液罐。 输注溶液保持在约45°至约50°F的温度和约40°至约50°的白利糖度。 输注溶液以高速率泵送和循环，这降低了解冻时间，但不会导致产品降解。 在解冻后，泵送和再循环速率降低，以提高输液效率。 将压力脉冲施加到混合罐中的产品，这减少了输注时间。 因此，解冻和灌注的水果和蔬菜快速生产，产品降解最少。
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5.发明申请Process for Producing Nut-Based Expandable Pellets and Nut-Based Snack Chips 有权生产基于坚果的可膨胀颗粒和基于坚果的小吃薯条的方法公开(公告)号：US20080241332A1
公开(公告)日：2008-10-02
申请号：US11691805
申请日：2007-03-27
CPC分类号： A23L25/30 , A23P30/20 , Y10S426/808
摘要： A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.
摘要翻译： 公开了一种用于生产基于坚果的颗粒形式的中间产品的方法，其能够储存长达约六个月。 为了形成坚果颗粒，使坚果面团通过挤出机。 然后将生产的挤出物切成颗粒并干燥。 然后可以将淀粉颗粒任选地与坚果颗粒或小螺母块混合并煮熟形成小吃芯片。 小吃片通过压缩和蒸煮颗粒混合物，膨胀颗粒混合物并再次压缩颗粒混合物而形成。
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6.发明申请公开(公告)号：US20080248179A1
公开(公告)日：2008-10-09
申请号：US11696016
申请日：2007-04-03
IPC分类号： A21D13/00
摘要： 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.
摘要翻译： 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。
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7.发明授权Process for producing nut-based expandable pellets and nut-based snack chips 有权用于生产基于坚果的可膨胀颗粒和基于坚果的小吃片的方法公开(公告)号：US08119181B2
公开(公告)日：2012-02-21
申请号：US11691805
申请日：2007-03-27
IPC分类号： A21D13/00
CPC分类号： A23L25/30 , A23P30/20 , Y10S426/808
摘要： A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.
摘要翻译： 公开了一种用于生产基于坚果的颗粒形式的中间产品的方法，其能够储存长达约六个月。 为了形成坚果颗粒，使坚果面团通过挤出机。 然后将生产的挤出物切成颗粒并干燥。 然后可以将淀粉颗粒任选地与坚果颗粒或小螺母块混合并煮熟形成小吃芯片。 小吃片通过压缩和蒸煮颗粒混合物，膨胀颗粒混合物并再次压缩颗粒混合物而形成。
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公开(公告)号：US08216623B2
公开(公告)日：2012-07-10
申请号：US12419723
申请日：2009-04-07
IPC分类号： A23L1/36
摘要： The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored.
摘要翻译： 本发明公开了制备输注的坚果小吃的制剂和方法。 公开了配方范围和加工步骤，其通过使用在真空条件下施加到坚果上的水性调味剂溶液来提供改善的风味，质地和外观。 注入的坚果是油或干烤，然后极低的局部风味。
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公开(公告)号：US08062685B2
公开(公告)日：2011-11-22
申请号：US11696016
申请日：2007-04-03
IPC分类号： A23P1/14
摘要： 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.
摘要翻译： 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。
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公开(公告)号：US20100255163A1
公开(公告)日：2010-10-07
申请号：US12419723
申请日：2009-04-07
IPC分类号： A23L1/36
摘要： The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored.
摘要翻译： 本发明公开了制备输注的坚果小吃的制剂和方法。 公开了配方范围和加工步骤，其通过使用在真空条件下施加到坚果上的水性调味剂溶液来提供改善的风味，质地和外观。 注入的坚果是油或干烤，然后极低的局部风味。
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