公开(公告)号：US20060029700A1

公开(公告)日：2006-02-09

申请号：US10914358

申请日：2004-08-09

申请人： Pravin Desai ,  Renu Mathew ,  V.N. Rao

发明人： Pravin Desai ,  Renu Mathew ,  V.N. Rao

IPC分类号： A23L1/01

CPC分类号： A23L19/18 ,  A23L5/11 ,  A23L29/10 ,  A23P20/10

摘要： A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.

摘要翻译： 一种通过操纵油炸油组合物和处理工艺表面来控制食品与加工表面粘合的新方法。 向油炸锅中加入各种化学物质可以控制食品与工艺表面之间的界面张力。 可能磨损工艺表面以减少与食品接触的表面积，从而减少不期望的产品附着力。

公开(公告)号：US20050079269A1

公开(公告)日：2005-04-14

申请号：US10683967

申请日：2003-10-10

申请人： Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

发明人： Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

IPC分类号： A21D13/00 ,  A23L1/10 ,  A23L1/164 ,  A23L1/18 ,  A21D2/00

CPC分类号： A23L27/20 ,  A21D10/00 ,  A21D13/42 ,  A23L7/117 ,  A23L7/13 ,  A23L7/17 ,  A23L7/198 ,  Y10S426/808

摘要： A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

摘要翻译： 一种用于提高烘烤味道和食品外观的新颖风味添加剂。 根据本发明的一个实施方案，通过在石灰和水的溶液中烹饪整个玉米粒子的步骤制备烤玉米风味添加剂（“TCF”）; 浸泡玉米; 排干和洗涤玉米; 研磨，成片并将玉米切成碎片; 烘烤片，直到显着的褐变发生超过通常与消费的masa产品相关的水平; 并将烘烤的碎片研磨成可以作为玉米风味添加剂施用的粉末。

公开(公告)号：US20090017178A1

公开(公告)日：2009-01-15

申请号：US11777839

申请日：2007-07-13

申请人： Pravin Maganlal Desai ,  Annette Stiers Jones ,  Renu Mathew ,  Donald Vaughn Neel ,  Gerald Vogel ,  Sheila Wright

发明人： Pravin Maganlal Desai ,  Annette Stiers Jones ,  Renu Mathew ,  Donald Vaughn Neel ,  Gerald Vogel ,  Sheila Wright

IPC分类号： A23L1/01

CPC分类号： A23L1/0151 ,  A23L5/21 ,  A23L19/18

摘要： A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

摘要翻译： 公开了减少马铃薯片的油含量的方法。 该方法教导了在马铃薯切片首次引入油炸锅之后，随后在升高至标准煎炸温度之前暴露于较低温度下较长时间的温度降低，从而降低了薯片的油含量。 本发明还公开了一种预处理方法，其包括将马铃薯浸入热水浴中，导致油含量降低。 此外，本发明公开了一种后处理方法，其包括使马铃薯片经过进一步降低油含量的过热蒸汽。 两种前处理方法和后处理方法结合降低含油量的主要温度方案，产生了显着降低油含量的马铃薯片。

公开(公告)号：US07364766B2

公开(公告)日：2008-04-29

申请号：US10683967

申请日：2003-10-10

申请人： Sheri Lynn Baker ,  John Mampra Mathew ,  Renu Mathew ,  Bruce Edward Rogers

发明人： Sheri Lynn Baker ,  John Mampra Mathew ,  Renu Mathew ,  Bruce Edward Rogers

IPC分类号： A21D10/00

CPC分类号： A23L27/20 ,  A21D10/00 ,  A21D13/42 ,  A23L7/117 ,  A23L7/13 ,  A23L7/17 ,  A23L7/198 ,  Y10S426/808

摘要： A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

摘要翻译： 一种用于提高烘烤味道和食品外观的新颖风味添加剂。 根据本发明的一个实施方案，通过在石灰和水的溶液中烹饪整个玉米粒子的步骤制备烤玉米风味添加剂（“TCF”）; 浸泡玉米; 排干和洗涤玉米; 研磨，成片并将玉米切成碎片; 烘烤片，直到显着的褐变发生超过通常与消费的masa产品相关的水平; 并将烘烤的碎片研磨成可以作为玉米风味添加剂施用的粉末。

公开(公告)号：US20110281005A1

公开(公告)日：2011-11-17

申请号：US13153960

申请日：2011-06-06

申请人： Pravin Maganlal Desai ,  Annette Stiers Jones ,  Renu Mathew ,  Donald Vaughn Neel ,  Gerald Vogel ,  Sheila Wright

发明人： Pravin Maganlal Desai ,  Annette Stiers Jones ,  Renu Mathew ,  Donald Vaughn Neel ,  Gerald Vogel ,  Sheila Wright

IPC分类号： A23L1/217

CPC分类号： A23L19/18 ,  A23L5/21 ,  A23V2002/00 ,  A23V2200/3324

摘要： A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

摘要翻译： 公开了减少马铃薯片的油含量的方法。 该方法教导了在马铃薯切片首次引入油炸锅之后，随后在升高至标准煎炸温度之前暴露于较低温度下较长时间的温度降低，从而降低了薯片的油含量。 本发明还公开了一种预处理方法，其包括将马铃薯浸入热水浴中，导致油含量降低。 此外，本发明公开了一种后处理方法，其包括使马铃薯片经过进一步降低油含量的过热蒸汽。 两种前处理方法和后处理方法结合降低含油量的主要温度方案，产生了显着降低油含量的马铃薯片。

公开(公告)号：US20060188639A1

公开(公告)日：2006-08-24

申请号：US11062193

申请日：2005-02-18

申请人： Ponnattu Joseph ,  Renu Mathew ,  Donald Neel ,  Sheyla Ramsay

发明人： Ponnattu Joseph ,  Renu Mathew ,  Donald Neel ,  Sheyla Ramsay

IPC分类号： A23L1/216

摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

摘要翻译： 一种用于提供具有大量新鲜马铃薯的强面团的组合物和方法。 将新鲜的土豆制成醪液并离心以将水含量降低至约70重量％。 这种土豆泥可以占最终面团重量的50％以上。 该面团可用于制成片状或挤出产品。 与完全由脱水或部分脱水的马铃薯衍生物制成的产品相比，这种面团产生改进的，更自然的风味产品。 该方法包括将马铃薯细切成马铃薯泥或糊状物; 从马铃薯浆中倾倒多余的水分; 将马铃薯浆加热至不超过约190华氏度的温度; 将浆料冷却至140华氏度以下; 并且向浆料和其它成分的混合物施加少量的工作输入以形成可成形的面团。

公开(公告)号：US20080044534A1

公开(公告)日：2008-02-21

申请号：US11843761

申请日：2007-08-23

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A23L1/164

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。

公开(公告)号：US20080032022A1

公开(公告)日：2008-02-07

申请号：US11761801

申请日：2007-06-12

申请人： Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

发明人： Sheri Baker ,  John Mathew ,  Renu Mathew ,  Bruce Rogers

IPC分类号： A23L1/226

CPC分类号： A23L27/20 ,  A21D10/00 ,  A21D13/42 ,  A23L7/117 ,  A23L7/13 ,  A23L7/17 ,  A23L7/198 ,  Y10S426/808

摘要： A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

摘要翻译： 一种用于提高烘烤味道和食品外观的新颖风味添加剂。 根据本发明的一个实施方案，通过在石灰和水的溶液中烹饪整个玉米粒子的步骤制备烤玉米风味添加剂（“TCF”）; 浸泡玉米; 排干和洗涤玉米; 研磨，成片并将玉米切成碎片; 烘烤片，直到显着的褐变发生超过通常与消费的masa产品相关的水平; 并将烘烤的碎片研磨成可以作为玉米风味添加剂施用的粉末。

公开(公告)号：US20060188638A1

公开(公告)日：2006-08-24

申请号：US11062162

申请日：2005-02-18

申请人： Ponnattu Joseph ,  Renu Mathew ,  Sheyla Ramsay

发明人： Ponnattu Joseph ,  Renu Mathew ,  Sheyla Ramsay

IPC分类号： A23L1/216

CPC分类号： A23L19/19 ,  A23L19/10 ,  A23L19/13 ,  A23P30/20

摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

公开(公告)号：US20050260314A1

公开(公告)日：2005-11-24

申请号：US10848881

申请日：2004-05-19

申请人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

发明人： Sheri Baker ,  Ajay Bhaskar ,  John Mathew ,  Renu Mathew ,  Kevin Trick

IPC分类号： A21D6/00 ,  A21D8/02 ,  A21D13/00

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/025 ,  A21D13/047

摘要： A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

摘要翻译： 一种制造用于单一模具中的基于马莎的面团的方法。 本发明是一种改进的制造浮力，低密度，低含水量面团的方法，其易于成型，并且产生具有类似传统玉米粉碎片质地的油炸玉米饼片状产品。 将淀粉添加到玉米酱面团中以帮助控制油炸过程中的水分释放。 面团的高剪切混合通过成核使夹带空气使得面团更加浮力，并且导致面团的较小颗粒尺寸增加了水分分布的均匀性。 水泥分布的均匀性在其通过单个模具形式油炸锅时提供了更均匀的浮选生物质浮质。