公开(公告)号：US10517431B2

公开(公告)日：2019-12-31

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

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：US10548341B2

公开(公告)日：2020-02-04

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： A47J37/12 ,  A23L5/10 ,  A23B7/157 ,  A23L19/18

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.

公开(公告)号：US10123555B2

公开(公告)日：2018-11-13

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： A47J37/12 ,  A23L1/01 ,  A23L5/10 ,  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.