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。

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：US20160235110A1

公开(公告)日：2016-08-18

申请号：US14624416

申请日：2015-02-17

Applicant: Frito-Lay North America, Inc.

Inventor： Rick Wendell BAJEMA ,  Keith Alan BARBER ,  Stephen GRAHAM ,  Peter L. HAYES ,  Kevin KRETER ,  Julian ROMANCZUKIEWICZ

IPC: A23N7/02

CPC classification number: A23N7/02 ,  A23N7/10

Abstract: A method and apparatus for controlling a flow of a product over a product attrition bed, where the product comprises a plurality of product units, for example, potatoes. In one aspect, apparatus comprises a product attrition bed and an auger positioned above the product attrition bed. The auger comprises a flow restriction mechanism to restrict a discharge flow of the product from the auger. In a second aspect, the method comprises feeding the product to the auger to provide a product charge; substantially confining the product charge in a charge space; rotating the auger to move the charge space, and thereby the product charge, in the flow direction; and discharging the product charge from the auger through a flow restriction mechanism. In a third aspect, the method and apparatus controls the feed of product to the auger, for example, providing one control volume of product per revolution of the auger.

Abstract translation: 一种用于控制产品在产品磨耗床上的流动的方法和装置，其中产品包括多个产品单元，例如马铃薯。 在一个方面，设备包括产品磨耗床和位于产品磨耗床上方的螺旋推运器。 螺旋钻包括用于限制产品从螺旋推运器排出的流动限制机构。 在第二方面，该方法包括将产品喂入螺旋钻以提供产品装料; 将产品电荷基本上限制在充电空间中; 旋转螺旋钻以移动充电空间，从而使产品沿流动方向充电; 并通过流动限制机构从螺旋推运器中排出产品电荷。 在第三方面，该方法和设备控制产品进料到螺旋推运器，例如，每旋转螺旋钻提供一个控制体积的产品。

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。