公开(公告)号：US20130202756A1

公开(公告)日：2013-08-08

申请号：US13836230

申请日：2013-03-15

申请人： Frito-Lay North America, Inc.

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

IPC分类号： A23L1/01 ,  A47J37/12

CPC分类号： A47J37/1214 ,  A23L5/11 ,  A23L5/12 ,  A23L19/18

摘要： 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：US20170035078A1

公开(公告)日：2017-02-09

申请号：US14817863

申请日：2015-08-04

申请人： Frito-Lay North America,Inc.

发明人： Nicole BIGLIONE ,  Justin A. FRENCH ,  Christopher James KOH ,  Austin KOZMAN

IPC分类号： A23L1/217 ,  A23L1/01 ,  A47J37/12 ,  A23L1/025

CPC分类号： A47J37/1276 ,  A23L5/11 ,  A23L5/30 ,  A23L19/18 ,  A23V2002/00 ,  A47J37/1214

摘要： A method and system for producing potato chips with widely varying organoleptic characteristics is disclosed. Whole or sliced potatoes are subjected to pulsed electric field treatment. The potato slices are par-fried to an intermediate moisture content in a first immersion fryer using hot oil at a first temperature, and then finish fried to a final moisture content in a second immersion fryer at a second oil temperature.

摘要翻译： 公开了一种用于生产具有广泛变化的感官特性的土豆片的方法和系统。 对整片或切片的土豆进行脉冲电场处理。 马铃薯切片在第一个温度下使用热油将第一个浸油炸锅中的中间含水量进行油炸，然后在第二个油温下在第二个浸油炸锅中完成油炸至最终含水量。

公开(公告)号：US20140366747A1

公开(公告)日：2014-12-18

申请号：US14475039

申请日：2014-09-02

申请人： Frito-Lay North America, Inc.

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

IPC分类号： A47J37/12

CPC分类号： A47J37/1214 ,  A23L5/11 ,  A23L5/12 ,  A23L19/18

摘要： 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.

摘要翻译： 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：US20130266720A1

公开(公告)日：2013-10-10

申请号：US13904889

申请日：2013-05-29

申请人： FRITO-LAY NORTH AMERICA, INC.

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

IPC分类号： A23L1/217

CPC分类号： A23L5/11 ,  A23B7/157 ,  A23L5/12 ,  A23L19/18 ,  A47J37/1214

摘要： 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.

摘要翻译： 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：US20140366748A1

公开(公告)日：2014-12-18

申请号：US14475061

申请日：2014-09-02

申请人： Frito-Lay North America, Inc.

发明人： Justin FRENCH ,  Girish GANJYAL ,  Christopher James KOH

IPC分类号： A47J37/12

CPC分类号： A47J37/1214 ,  A23L5/11 ,  A23L5/12 ,  A23L19/18

摘要： 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

申请人： FRITO-LAY NORTH AMERICA, INC.

发明人： Sean EICHENLAUB ,  Justin FRENCH ,  Christopher James KOH ,  Austin KOZMAN

IPC分类号： A23L1/01 ,  A47J37/12

CPC分类号： A47J37/1214 ,  A23L5/11 ,  A23L19/18

摘要： 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.

摘要翻译： 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。