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    METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS
    3.
    发明申请
    METHOD FOR REDUCING ACRYLAMIDE FORMATION IN THERMALLY PROCESSED FOODS 有权
    减少热处理食品中丙烯酰胺形成的方法

    公开(公告)号：US20080279994A1

    公开(公告)日：2008-11-13

    申请号：US12138327

    申请日：2008-06-12

    申请人： Catherine Sarah Cantley ,  Pravin Maganlal Desai ,  Enrique Michel ,  V.N. Mohan Rao ,  George Vindiola

    发明人： Catherine Sarah Cantley ,  Pravin Maganlal Desai ,  Enrique Michel ,  V.N. Mohan Rao ,  George Vindiola

    IPC分类号： A23L1/216 ,  A23L1/01

    CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/13 ,  A23L19/18 ,  Y10S426/808

    摘要： 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 peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.

    摘要翻译： 一种减少热加工食品中丙烯酰胺量的方法。 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，特别是剥离，烹饪和拒收单元操作。 例如，可以修改剥离单元操作以提供更完全剥离的马铃薯切片。 烹饪单元操作可以通过烹饪到更高的水分和/或较低的热油温度来改变，以最小化对丙烯酰胺形成最有利的高温/低湿度条件。 可以修改排除单元操作以排除导致高水平丙烯酰胺的缺陷。

    DIRECT EXPANDED SNACK MADE WITH PEANUT FLOUR AND METHOD FOR MAKING
    4.
    发明申请
    DIRECT EXPANDED SNACK MADE WITH PEANUT FLOUR AND METHOD FOR MAKING 有权
    直接扩展的SNACK与PEANUT FLOR和制作方法

    公开(公告)号：US20080248179A1

    公开(公告)日：2008-10-09

    申请号：US11696016

    申请日：2007-04-03

    申请人： Ashish Anand ,  Lewis Conrad Keller ,  V.N. Mohan Rao

    发明人： Ashish Anand ,  Lewis Conrad Keller ,  V.N. Mohan Rao

    IPC分类号： A21D13/00

    CPC分类号： A23L7/165 ,  A23P30/34

    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。

    Extruder die with additive reservoir
    5.
    发明授权
    Extruder die with additive reservoir 有权
    具有添加剂储存器的挤出机模具

    公开(公告)号：US06620448B2

    公开(公告)日：2003-09-16

    申请号：US10047503

    申请日：2001-10-29

    申请人： Lewis Conrad Keller ,  Jorge C. Morales-Alvarez ,  Edward Leon Ouellette ,  V.N. Mohan Rao ,  Vanessa Suzanne Terry

    发明人： Lewis Conrad Keller ,  Jorge C. Morales-Alvarez ,  Edward Leon Ouellette ,  V.N. Mohan Rao ,  Vanessa Suzanne Terry

    IPC分类号： A23P100

    CPC分类号： B29C47/70 ,  A23G3/2015 ,  A23P30/25 ,  A23P30/34 ,  B29C47/0028 ,  B29C47/062 ,  B29C47/1063 ,  B29C47/128 ,  B29K2105/0005 ,  B29L2031/60

    摘要： An extruder die assembly and method for using same is disclosed which is designed for adaptation to a wide variety of commercial-grade extrusion devices common in the food industry. The extruder die assembly is inserted into an appropriate compartment within an extrusion device such that a first extrudate is directed down a coaxially aligned passageway within the forming section and combined with a fluid additive in the injection section whereupon the resulting food mass is compressed through a converging nozzle bore in the nozzle section to produce an extruded food product. The forming section and injection section are fabricated as a matching set. The matched set, comprising the forming section and the injection section, when properly aligned and coupled form an internal peripheral reservoir manifold through which a fluid additive may be supplied to at least one and more preferably a plurality of capillary channels which in turn impart a distinct cross-sectional design into a flowing mass of a first extrudate.

    摘要翻译： 公开了一种挤出机模具组件及其使用方法，其设计用于适应食品工业中常见的各种商业级挤出装置。 将挤出机模具组件插入到挤出装置内的合适的隔室中，使得第一挤出物沿着成形部分内的同轴排列的通道向下引导并与注射部分中的流体添加剂组合，从而通过会聚 喷嘴部分中的喷嘴孔以产生挤出的食品。 形成部分和注射部分被制作为匹配组。 匹配组件包括成形部分和注射部分，当适当地对准和联接形成内部周边储存器歧管时，流体添加剂可以通过该内部容器歧管提供给至少一个，更优选多个毛细通道， 横截面设计成为第一挤出物的流动块体。

    Process for Producing Nut-Based Expandable Pellets and Nut-Based Snack Chips
    7.
    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

    申请人： Ashish Anand ,  Robin S. Hargrove ,  Dimitris Lykomitros ,  V.N. Mohan Rao

    发明人： Ashish Anand ,  Robin S. Hargrove ,  Dimitris Lykomitros ,  V.N. Mohan Rao

    IPC分类号： A21D13/00 ,  A23L1/10

    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。

    SALTED FOOD PRODUCT
    8.
    发明申请
    SALTED FOOD PRODUCT 审中-公开
    食品食品

    公开(公告)号：US20120114805A1

    公开(公告)日：2012-05-10

    申请号：US12943632

    申请日：2010-11-10

    申请人： Gary Ehrhardt ,  Jason Thomas Niermann ,  V.N. Mohan Rao ,  Yi Zhu

    发明人： Gary Ehrhardt ,  Jason Thomas Niermann ,  V.N. Mohan Rao ,  Yi Zhu

    IPC分类号： A23L1/237

    CPC分类号： A23L27/40 ,  A23L19/18 ,  A23P20/11

    摘要： The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.

    摘要翻译： 本发明允许在其外表面上具有油层的局部施用于食品的盐的量减少，而不会不利地影响食品的味道。 具有大于油层厚度的粒子的盐颗粒被局部施用于食品。 由于基本上所有的盐颗粒都从油层中突出出来，所以它们提供了与由较高水平施用的对照盐提供的咸味感觉没有有意义的差异的咸味感知。