公开(公告)号：US20140366747A1

公开(公告)日：2014-12-18

申请号：US14475039

申请日：2014-09-02

Applicant: Frito-Lay North America, Inc.

Inventor： Keith Alan BARBER ,  Justin FRENCH ,  Girish GANJYAL ,  Christopher James KOH ,  Scott L. SULLIVAN

IPC: A47J37/12

CPC classification number: A47J37/1214 ,  A23L5/11 ,  A23L5/12 ,  A23L19/18

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

Abstract translation: 公开了一种用于生产油含量降低的油炸食品的方法和系统。 将食物在第一温度的热油中浸泡到中等水分含量，并在第二较高油温下完成油炸以达到最终含水量。

公开(公告)号：US20140366748A1

公开(公告)日：2014-12-18

申请号：US14475061

申请日：2014-09-02

Applicant: Frito-Lay North America, Inc.

Inventor： Justin FRENCH ,  Girish GANJYAL ,  Christopher James KOH

IPC: A47J37/12

CPC classification number: A47J37/1214 ,  A23L5/11 ,  A23L5/12 ,  A23L19/18

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

公开(公告)号：US20140314927A1

公开(公告)日：2014-10-23

申请号：US13866706

申请日：2013-04-19

Applicant: FRITO-LAY NORTH AMERICA, INC.

Inventor： Sean EICHENLAUB ,  Justin FRENCH ,  Christopher James KOH ,  Austin KOZMAN

IPC: A23L1/01 ,  A47J37/12

CPC classification number: A47J37/1214 ,  A23L5/11 ,  A23L19/18

Abstract: A method and system for producing fried food pieces is disclosed. The food pieces are immersed in a first edible fluid as a product bed, monolayered, and immersed in a second edible fluid. The food pieces may also be drained in vertical orientation on a draining belt having at least one vertical orientation member.

Abstract translation: 公开了一种生产油炸食品的方法和系统。 将食品浸渍在作为产品床的第一可食用液体中，单层并浸没在第二可食用流体中。 在具有至少一个垂直取向构件的排水带上，食品也可以在垂直方向排出。

公开(公告)号：US20130202756A1

公开(公告)日：2013-08-08

申请号：US13836230

申请日：2013-03-15

Applicant: Frito-Lay North America, Inc.

Inventor： Keith Alan BARBER ,  Justin FRENCH ,  Girish GANJYAL ,  Christopher James KOH ,  Scott L. SULLIVAN

IPC: A23L1/01 ,  A47J37/12

CPC classification number: A47J37/1214 ,  A23L5/11 ,  A23L5/12 ,  A23L19/18

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

公开(公告)号：US20130266720A1

公开(公告)日：2013-10-10

申请号：US13904889

申请日：2013-05-29

Applicant: FRITO-LAY NORTH AMERICA, INC.

Inventor： Keith Alan BARBER ,  Justin FRENCH ,  Girish GANJYAL ,  Christopher James KOH ,  Scott L. SULLIVAN

IPC: A23L1/217

CPC classification number: A23L5/11 ,  A23B7/157 ,  A23L5/12 ,  A23L19/18 ,  A47J37/1214

Abstract: A potato chip that has more oil near its outer surfaces than in its interior and a unique RVA profile is disclosed. The organoleptic properties of the inventive potato chips compare favorably to known and commercially available potato chips.

Abstract translation: 公开了一种在其外表面附近具有比其内部更多的油的马铃薯片，并且具有独特的RVA型材。 本发明的马铃薯片的感官特性与已知和市售的马铃薯片相比有利。