公开(公告)号：US20140134315A1

公开(公告)日：2014-05-15

申请号：US14159088

申请日：2014-01-20

Applicant: Frito-Lay North America, Inc.

Inventor： Shalaka Narwankar ,  Richard James Ruegg

IPC: A23L1/16

CPC classification number: A23L7/13 ,  A23L7/109 ,  B29C47/0016 ,  B29C47/003 ,  B29C47/0033 ,  B29C47/12

Abstract: An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.

Abstract translation: 一种挤出机模具，设计用于生产具有一致的，紧密的螺旋节距的螺旋状的基于玉米的快餐食品，以及所得的食品。 挤出机模具具有平行于流动路径的中心柱以及围绕中心柱布置成三叶草图案的三个锥形接收端口。 模具在模具的输出侧具有与锥形接收端口流体连通的三个弯曲槽。 在这些狭槽的每一个的远端处是半圆形尖端。 尖端的直径大于其相关槽的宽度。 此外，尖端位于锥形接收端口的顶点处，其与其流体连通，从而提供挤出物通过尖端的最高流速。 所得到的流动剖面产生通过所述模具设计产生的小吃产品的一致的螺旋形状。

公开(公告)号：US10117448B2

公开(公告)日：2018-11-06

申请号：US14159088

申请日：2014-01-20

Applicant: Frito-Lay North America, Inc.

Inventor： Shalaka Narwankar ,  Richard James Ruegg

IPC: A23L1/217 ,  A23L1/16 ,  A23L7/109 ,  A23L7/13 ,  B29C47/00 ,  B29C47/12

Abstract: An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.

公开(公告)号：US10375968B2

公开(公告)日：2019-08-13

申请号：US14207196

申请日：2014-03-12

Applicant: FRITO-LAY NORTH AMERICA, INC.

Inventor： Timothy Allen Johnson ,  Scott Alan Richey ,  Richard James Ruegg ,  Sidharth Sambashivan ,  Rogers Williams

IPC: A47J37/04 ,  A21D8/06 ,  A21C9/08 ,  A23P10/10 ,  A23L19/12 ,  A23L19/10 ,  A23L5/10 ,  A23L19/00 ,  A23L7/117 ,  A23L19/18 ,  A23P30/10

Abstract: The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips.

公开(公告)号：US20180368451A1

公开(公告)日：2018-12-27

申请号：US15629425

申请日：2017-06-21

Applicant: Frito-Lay North America, Inc.

Inventor： Ajay Rajeshwar Bhaskar ,  Richard James Ruegg ,  Leslie Scott Sullivan

IPC: A23L19/18 ,  A23L19/10 ,  A23L5/10 ,  A23L5/30

Abstract: Raw fruits or vegetables are pre-treated prior to atmospheric frying. Pre-treatment includes application of a pulsed electric field to the raw products followed by slicing and immediate blanching in a water solution of above 145° F. in a turbulent environment. The pulsed electric field utilizes vertically oriented electrodes to treat the products. The treated food products can then be atmospherically fried at a low oil temperature to a shelf stable moisture content to produce fried crisps having an appealing light color and crunchy texture despite a high amount of reducing sugars, sucrose, starch, and/or solids present in the raw material.

公开(公告)号：US10010106B2

公开(公告)日：2018-07-03

申请号：US14919845

申请日：2015-10-22

Applicant: Frito-Lay North America, Inc.

Inventor： Wilfred Marcellien Bourg, Jr. ,  Stephen Graham ,  Richard James Ruegg

IPC: A23N7/01 ,  A23N7/02 ,  A23N7/00 ,  A23L7/00 ,  A23N7/04 ,  A23N7/10 ,  B24C3/00 ,  B24C3/08 ,  B24C3/10 ,  B24C3/12 ,  B24C3/18 ,  B24C3/32 ,  B24C5/00 ,  B24C7/00 ,  B24C11/00 ,  A23L5/00

CPC classification number: A23N7/023 ,  A23L5/57 ,  A23L7/00 ,  A23N7/00 ,  A23N7/02 ,  A23N7/04 ,  A23N7/10 ,  B24C3/00 ,  B24C3/08 ,  B24C3/10 ,  B24C3/12 ,  B24C3/18 ,  B24C3/32 ,  B24C5/00 ,  B24C7/00 ,  B24C7/0007 ,  B24C11/00

Abstract: A method and apparatus for causing attrition to an outer surface of a food product to provide a removed portion of the food product and a remainder of the food product. In a first aspect, an abrasive stream contacts the outer surface of the food product, thereby separating at least a portion of the outer surface of the food product from the remainder of the food product to provide the removed portion of the food product. In a second aspect, the apparatus includes a product positioner to position the food product in an attrition zone and a nozzle for discharging the abrasive stream into contact with the food product in the attrition zone. The abrasive stream can be food grade and can include a food grade fluid and a food grade abrasive, for example, air and salt, respectively.

公开(公告)号：US20200223084A1

公开(公告)日：2020-07-16

申请号：US16735845

申请日：2020-01-07

Applicant: Urschel Laboratories, Inc. ,  Frito-Lay North America, Inc.

Inventor： Corey Everette Baxter ,  Michael Scot Jacko ,  Keith Alan Barber ,  Richard James Ruegg

IPC: B26D1/03 ,  B26D7/06 ,  B26D7/26 ,  B26D1/00 ,  B26D3/26

Abstract: Methods and apparatuses for cutting food products. The apparatus includes an annular-shaped cutting head having at least a first mounting frame surrounding a central axis of the cutting head and a plurality of cutting tools arranged around the central axis of the cutting head and pivotably coupled to the first mounting frame such that each cutting tool has a pivot axis. The method includes deflecting each cutting tool about its pivot axis by engaging first portions of the cutting tools in proximity to the first mounting frame to deflect the first portions a first radial deflection distance relative to the central axis and engaging second portions of the cutting tools to deflect the second portions a second radial deflection distance relative to the central axis. The first and second radial deflection distances can be adjusted individually or in unison.

公开(公告)号：US20190116854A1

公开(公告)日：2019-04-25

申请号：US16226493

申请日：2018-12-19

Applicant: Frito-Lay North America, Inc.

Inventor： Ajay Rajeshwar Bhaskar ,  Richard James Ruegg ,  Leslie Scott Sullivan

IPC: A23L19/18 ,  A23L19/00

Abstract: Raw fruits or vegetables are pre-treated prior to atmospheric frying. Pre-treatment includes application of a pulsed electric field to the raw products followed by slicing and immediate blanching in a water solution of above 160° F. in a turbulent environment. The pulsed electric field utilizes vertically oriented electrodes to treat the products. The treated food products can then be atmospherically fried at a low oil temperature to a shelf stable moisture content to produce fried crisps having an appealing light color and crunchy texture despite a high amount of reducing sugars, sucrose, starch, and/or solids present in the raw material.