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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。
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公开(公告)号：US08808779B2
公开(公告)日：2014-08-19
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
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。
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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。
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公开(公告)号：US07820223B2
公开(公告)日：2010-10-26
申请号：US11942924
申请日：2007-11-20
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L19/13 , Y10S426/808
摘要： The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.
摘要翻译： 本发明公开了具有类似于白薯片的轻质脆脆质感的片状，烘烤的甘薯片的制剂。 将成分与水和油混合以制成面团，然后将其切片并切成块。 这些碎片被烘烤以生产甘薯薯片。
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公开(公告)号：US08569662B2
公开(公告)日：2013-10-29
申请号：US13406998
申请日：2012-02-28
摘要： A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.
摘要翻译： 用于油炸食品切片的连续油炸锅，如薯片，具有内部剥油能力。 油炸锅将油炸过程中产生的蒸汽积聚在发动机盖中，并在蒸汽过热通过热交换器后利用这种蒸汽，通过将过热蒸汽通过 产品床在输出输送机上。 过热蒸汽从输出输送机上的产品中除去油，而不会增加产品的水分含量。 因此，油炸锅完成与低油汽提器相同的功能，而不会增加油炸装置的占地面积并减少能量。
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公开(公告)号：US08148668B2
公开(公告)日：2012-04-03
申请号：US12263861
申请日：2008-11-03
摘要： A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.
摘要翻译： 用于油炸食品切片的连续油炸锅，如薯片，具有内部剥油能力。 油炸锅将油炸过程中产生的蒸汽积聚在发动机盖中，并在蒸汽过热通过热交换器后利用这种蒸汽，通过将过热蒸汽通过 产品床在输出输送机上。 过热蒸汽从输出输送机上的产品中除去油，而不会增加产品的水分含量。 因此，油炸锅完成与低油汽提器相同的功能，而不会增加油炸装置的占地面积并减少能量。
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公开(公告)号：US20090130292A1
公开(公告)日：2009-05-21
申请号：US11942924
申请日：2007-11-20
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L19/13 , Y10S426/808
摘要： The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.
摘要翻译： 本发明公开了具有类似于白薯片的轻质脆脆质感的片状，烘烤的甘薯片的制剂。 将成分与水和油混合以制成面团，然后将其切片并切成块。 这些碎片被烘烤以生产甘薯薯片。
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公开(公告)号：US06294208B1
公开(公告)日：2001-09-25
申请号：US09513178
申请日：2000-02-25
申请人： Donald Vaughn Neel
发明人： Donald Vaughn Neel
IPC分类号： A23L1217
摘要： Dual-stage seasoned snack chips are prepared by providing a base snack chip, applying an oleaginous coating to the base chip and then adhering a dry seasoning material to the oleaginous coating. The oleaginous coating serves as a binder and adhesive for the dry seasoning material, as well as a source of flavor and other hedonistic properties such as “mouthfeel.” The oil content of the base chip is pre-selected. The presence of two types of seasoning materials on a base chip having a pre-selected oil content results in a snack chip that provides intense flavor characteristics, excellent seasoning adhesion and a total oil content within a desirable range.
摘要翻译： 通过提供基础小吃芯片，将基础芯片涂上油性涂层，然后将干燥的调味料粘附到含油涂层上来制备双阶段经验丰富的小吃片。 油性涂料用作干燥调味料的粘合剂和粘合剂，以及风味和其他享乐主义性质的来源，例如“口感”。 预先选择基片的含油量。 在具有预先选择的油含量的基础芯片上存在两种类型的调味料，从而得到提供强烈风味特征，优异的调味粘合性和总油含量在所需范围内的小吃片。
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公开(公告)号：US07037546B2
公开(公告)日：2006-05-02
申请号：US10862299
申请日：2004-06-07
申请人： Jennifer Elizabeth Hander , Brian Peter Jacoby , Joseph William Kelly , Donald Vaughn Neel , Mary Parsons , Darrell Lee Taylor , Nolvia Elizabeth Zelaya Montes
发明人： Jennifer Elizabeth Hander , Brian Peter Jacoby , Joseph William Kelly , Donald Vaughn Neel , Mary Parsons , Darrell Lee Taylor , Nolvia Elizabeth Zelaya Montes
IPC分类号： A21D2/00
CPC分类号： A21D2/145 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/42 , A23L7/13 , A23L19/18 , A23P30/20 , A23P30/30 , A23V2002/00 , Y10S426/808 , A23V2200/254 , A23V2250/18
摘要： An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.
摘要翻译： 通过利用离散的固体脂质颗粒，在制造的，膨化的零食产品中维持设计的功能形状的改进方法。 这些脂质在室温下必须是固体，熔点高于100°F，使得当与面团混合时它们保持离散和固体，随后被片材或挤出。 在烘烤，油炸或烘烤步骤期间，固体脂质颗粒熔化并软化并破坏淀粉基质，从而允许蒸汽逸出并防止不期望的缺陷，例如过度起泡，起泡和其它阻碍预期功能的形状缺陷。 然而，固体脂质颗粒的添加仅防止在存在固体脂质颗粒的局部区域中的蒸汽积聚。 因此，通过改变生面团中的固体脂质颗粒的含量，可以控制形状变形的程度。
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