公开(公告)号：US20060177552A1

公开(公告)日：2006-08-10

申请号：US11052431

申请日：2005-02-07

申请人： Darin Baylor ,  Edward Bezek ,  Frank Brenkus ,  Kevin Trick

发明人： Darin Baylor ,  Edward Bezek ,  Frank Brenkus ,  Kevin Trick

IPC分类号： A21D6/00

CPC分类号： A21B5/08 ,  A23L7/117 ,  A23L7/13 ,  A23P30/10

摘要： A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such that the resultant snack piece, when resting upon a flat surface, has an apex and a base of equal height. This is achieved by making the mold such that the centroid of the snack piece lies in a plane that is parallel to a plane formed by the vertices of the snack piece. The snack pieces can then be efficiently nested or stacked.

摘要翻译： 一种可以有效嵌套或堆叠的不对称小吃零件的方法。 当预制件被烹制成小吃片时，面团预制件与模具配合。 预制件采用模具的形状。 模具被设计成使得所得到的零食片在搁置在平坦表面上时具有相同高度的顶点和基部。 这通过使模具使得小吃片的质心位于与由小吃片的顶点形成的平面平行的平面中来实现。 然后可以有效地嵌套或堆叠小吃片。

公开(公告)号：US06467398B2

公开(公告)日：2002-10-22

申请号：US09948710

申请日：2001-09-10

申请人： Timothy J. Fink ,  Ernest Marshall ,  Peris W. Njenga ,  James L. Sanford ,  James W. Stalder ,  Kevin Trick

发明人： Timothy J. Fink ,  Ernest Marshall ,  Peris W. Njenga ,  James L. Sanford ,  James W. Stalder ,  Kevin Trick

IPC分类号： A23L101

CPC分类号： A21B5/08 ,  A23L5/11 ,  A23L5/12 ,  A23L7/13 ,  A47J37/1214

摘要： A method and apparatus for making bowl-shaped snack food products, e.g. tortilla chips. The method features placing chip preforms in open bowl-shaped cavities and partially frying the chip preforms by filling them with hot oil from above. Additionally, the preforms are partially fried from below by immersing the lower portions of the preforms in a vat of hot oil and transporting them through the hot oil. After cooking the preforms to a desired moisture content, at which point the preforms retain their bowl shapes outside of or independent of the mold cavities, the preforms are removed from the mold cavities and subsequently cooked to completion in a secondary frying operation. The invention also features an apparatus to carry out the method.

摘要翻译： 一种用于制造碗形休闲食品的方法和设备，例如， 玉米片。 该方法的特征在于将芯片预成型件放置在开放的碗状空腔中，并通过从上方向其中填充热油来部分地煎炸芯片预制件。 此外，通过将预成型件的下部浸渍在大量热油中并将其输送通过热油，将预成型件从下方部分地油炸。 在将预成型件烹饪成期望的水分含量之后，预成型件在此处将其碗形状保持在模腔之外或独立于模腔，将预成型件从模腔中移出，随后在二次油炸操作中完成。 本发明还具有实现该方法的装置。

公开(公告)号：US20070029314A1

公开(公告)日：2007-02-08

申请号：US11185402

申请日：2005-07-20

申请人： Brad Rodgers ,  Thomas Trezza ,  Kevin Trick

发明人： Brad Rodgers ,  Thomas Trezza ,  Kevin Trick

IPC分类号： H05B6/80

CPC分类号： B65D81/3461 ,  B65D2581/3433 ,  B65D2581/3494

摘要： A pre-packaged microwavable food having a steam emitting source integral to the package permitting preparation of the food product in a broad range of microwave ovens. A food product is placed into a package. A steam emitting source is placed in porous communication with the food product inside the package. When the package is heated, steam blankets the food product. Steam has a positive effect on cooking performance and cooking time. The steam emitting source can be made from an absorbent material or a gel. The food product can be a half-product, pellet, or other microwavable food or snack product.

摘要翻译： 一种预包装的微波加工食品，其具有与包装一体的蒸汽发射源，允许在宽范围的微波炉中制备食品。 将食品放入包装中。 蒸汽发生源与包装内的食品多孔连通。 当包装被加热时，蒸汽会覆盖食品。 蒸汽对烹饪性能和烹饪时间有积极的影响。 蒸汽发生源可以由吸收材料或凝胶制成。 食品可以是半成品，丸剂或其他微波炉食品或小吃产品。

公开(公告)号：US20080044534A1

公开(公告)日：2008-02-21

申请号：US11843761

申请日：2007-08-23

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A23L1/164

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。

公开(公告)号：US20050260314A1

公开(公告)日：2005-11-24

申请号：US10848881

申请日：2004-05-19

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A21D6/00 ,  A21D8/02 ,  A21D13/00

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。