公开(公告)号：US4650687A

公开(公告)日：1987-03-17

申请号：US826233

申请日：1986-02-05

申请人： Miles J. Willard ,  Kyle E. Dayley ,  Veldon M. Hix ,  David A. Holm

发明人： Miles J. Willard ,  Kyle E. Dayley ,  Veldon M. Hix ,  David A. Holm

IPC分类号： A21C11/02 ,  A23L1/01 ,  A23L1/164 ,  A23L1/217

CPC分类号： A21C11/02 ,  A23L19/19 ,  A23L5/11 ,  A23L7/13

摘要： A method for producing fried snack products of controlled shape comprises introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to travel unsupported through the oil while frying to a set shape. The shallow depth of the oil prevents the pieces from overturning in the oil while frying, so they form a controlled shape. In one embodiment, a two-layer sheeted dough is formed from dissimilar potato-based dough layers adhered and cut into layered dough pieces introduced into the shallow oil depth. The first layer is on the bottom and the second layer is at the top of each dough piece. The layered dough pieces maintain their original orientation in the shallow oil depth as they fry to form a fried potato skin product having a convexly curved upper layer and a concavely curved bottom layer. The dough pieces are partially fried in the shallow oil depth to set the curved shape, after which the partially fried pieces are finish-fried in a greater depth of frying oil. The technique of preventing overturning in the fryer includes maintaining smooth oil flow through the shallow portion of the fryer and controlling the velocity of the pieces passing through that portion of the fryer in relation to the velocity at which the pieces are fed into the fryer. In another embodiment of the invention the dough pieces are dockered by a rotating semi-flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.

摘要翻译： 一种用于生产受控形状的油炸小吃产品的方法包括将面团片引入煎炸油的浅深度，并允许面团块通过油不通过运动，同时煎炸成一定的形状。 油的浅深度可以防止油炸而在油中翻转，从而形成可控的形状。 在一个实施方案中，由不同的基于马铃薯的面团层形成两层片状生面团，所述面团粘附并切割成引入浅油深度的分层面团片。 第一层位于底部，第二层位于每个面团的顶部。 层状面团在浅油深度保持其原始方向，因为它们油炸以形成具有凸形弯曲上层和凹陷弯曲底层的油炸马铃薯皮制品。 面团片在浅油深度部分地被油炸，以设定弯曲的形状，之后将部分油炸的油炸成油炸油更深的油炸。 防止油炸锅中翻倒的技术包括保持平滑的油流过油炸锅的浅部，并且相对于将碎片送入油炸锅的速度来控制通过油炸锅的那部分的碎片的速度。 在本发明的另一个实施方案中，面团片通过旋转半柔性刷毛刷对接，以在面团中形成对接孔，以防止在油炸期间膨胀。 柔韧的刷毛增加了面团中的对接孔的点密度，同时避免了在对接步骤期间面团的粘着或起皱。

公开(公告)号：US5577410A

公开(公告)日：1996-11-26

申请号：US199825

申请日：1994-02-22

申请人： Miles J. Willard ,  Kyle E. Dayley ,  LaRue Remer ,  Jane Arnold

发明人： Miles J. Willard ,  Kyle E. Dayley ,  LaRue Remer ,  Jane Arnold

IPC分类号： G01N33/10

CPC分类号： G01N33/10

摘要： A method for testing the ingredients of fabricated snack products includes the steps of; producing snack product test pieces using a test ingredient; evaluating certain characteristics of the test pieces; and then using this information to predict the characteristics of a fabricated snack product containing the test ingredient. Initially, a dough containing the test ingredient is mixed under controlled conditions. A quantity of the dough is extruded using an extrusion apparatus adapted to extrude the dough at a uniform rate regardless of the dough's consistency. The extruded dough is then cut into dough pieces having a uniform length, wall thickness and density. Next, the dough pieces are cooked at a predetermined temperature for a predetermined time to form the snack product test pieces. Characteristics of the test pieces are determined and analyzed as a predictor of similar characteristics in a fabricated snack product containing the test ingredient.

摘要翻译： 一种测试制成的零食产品成分的方法包括以下步骤： 使用测试成分生产零食产品试片; 评估试件的某些特性; 然后使用该信息来预测含有测试成分的制成的零食产品的特征。 最初，将含有测试成分的面团在受控条件下混合。 使用适于以均匀的速率挤出面团的挤出设备挤出一定量的面团，而不管面团的稠度如何。 然后将挤出的面团切成具有均匀长度，壁厚和密度的面团片。 接下来，将面团片在预定温度下烹饪预定时间以形成小吃产品测试片。 确定并分析试验片的特征，作为含有测试成分的制成的零食产品中类似特征的预测因子。

公开(公告)号：US4889737A

公开(公告)日：1989-12-26

申请号：US220947

申请日：1988-06-20

申请人： Miles J. Willard ,  Kyle E. Dayley ,  Veldon M. Hix ,  David A. Holm

发明人： Miles J. Willard ,  Kyle E. Dayley ,  Veldon M. Hix ,  David A. Holm

IPC分类号： A23L1/01 ,  A23L1/164 ,  A23L1/217

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L7/13 ,  Y10S426/808

摘要： Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step. Upon frying a fried snack product having dockering holes is produced.

摘要翻译： 面团片通过旋转的柔性刷毛对接，以在面团中形成对接孔，以防止油炸时膨胀。 柔韧的刷毛增加了面团中的对接孔的点密度，同时避免了在对接步骤期间面团的粘着或起皱。 油炸产生具有码头孔的油炸小吃产品。

公开(公告)号：US4861609A

公开(公告)日：1989-08-29

申请号：US257144

申请日：1988-10-07

申请人： Miles J. Willard ,  Kyle E. Dayley

发明人： Miles J. Willard ,  Kyle E. Dayley

IPC分类号： A23L1/164 ,  A23L1/214 ,  A23L1/217

CPC分类号： A23L19/19 ,  A23L19/11 ,  A23L7/13 ,  Y10S426/808

摘要： A process for making fried expanded snack products includes preparing a moist dough principally from solids, such as corn or potato solids. Larger particle size dry food particles, such as wheat or rice particles, are included in the dough. The dough is then formed, such as by roller-forming, into a thin sheet, and dough pieces cut from the sheeted dough are fried in hot cooking oil to form a fried expanded snack. The larger food particles project through or are contained in the surface of each dough piece to cause steam to escape during frying, which greatly reduces "puffing", i.e., formation of undesired bubbles in the snack, during frying. By providing a sufficient number of larger particles with an average particle size at least about to the thickness of the dough piece (so that an appreciable number of particles can project through or be contained in the surface of the dough piece), formation of undesired large bubbles is significantly reduced. The size of the largest bubbles formed during drying is proportionately reduced as the amount of larger particles added to the dough is increased. Formation of bubbles larger than a maximum tolerable size can be controlled to within acceptable limits by adding particulates greater in particle size than the dough thickness and in an amount that results in at least one particle per unit surface area of the sheeted dough piece, where said unit surface area is the largest acceptable size (area) of any bubbles formed during frying.

摘要翻译： 制作油炸膨化小吃产品的方法包括主要从诸如玉米或马铃薯固体的固体制备湿面团。 较大粒度的干粮颗粒，如小麦或米粒，被包括在面团中。 然后将面团例如通过辊压成形形成薄片，并将从片状面团切割的面团片在热烹饪油中煎炸以形成油炸的膨化小吃。 较大的食物颗粒通过或被包含在每个面片的表面中以使得蒸汽在油炸期间逸出，这在油炸期间大大减少了“膨化”，即在小吃中形成不需要的气泡。 通过提供足够数量的平均粒度至少大约为面片的厚度的较大颗粒（使得明显数量的颗粒能穿过或包含在面片的表面中），形成不期望的大的 气泡明显减少。 随着添加到面团中的较大颗粒的量增加，干燥期间形成的最大气泡的尺寸成比例地减小。 通过添加比面团厚度更大的颗粒大小的颗粒和导致片状面团的每单位表面积的至少一个颗粒的量，可以将大于最大可容许尺寸的气泡的形成控制在可接受的限度内，其中所述 单位表面积是油炸期间形成的任何气泡的最大可接受尺寸（面积）。

公开(公告)号：US5388489A

公开(公告)日：1995-02-14

申请号：US183166

申请日：1994-01-18

申请人： Kyle E. Dayley

发明人： Kyle E. Dayley

IPC分类号： A21C11/04 ,  A21C11/10 ,  A21C11/14

CPC分类号： A21C11/10 ,  A21C11/04 ,  Y10S83/932 ,  Y10T83/2096 ,  Y10T83/2109 ,  Y10T83/2133 ,  Y10T83/2181

摘要： A dough-processing system for dividing a dough sheet into multiple separate portions and transporting each portion in a predetermined direction. A rotary cutter, having a multiplicity of cutting dies affixed thereon, divides the dough sheet. The cutting dies have an exterior peripheral cutting edge for cutting the linear dough sheet into two or more linear portions for further processing on standard conveyor systems and an interior peripheral cutting edge for cutting an interior portion from the snack-piece dough. The rotary cutter includes an internal helical auger rigidly affixed to an external cylindrical mandrill having first and second ends and having a multiplicity of cutting dies affixed thereon. The rotary cutter has an ever-increasing diameter funnel path for transporting the interior cut portion of the snack-piece dough into the interior of the rotary cutter and thereupon the helical auger transports it out to the side of the rotary cutter. Each cutting die has rotatable, compressible biasing springs affixed between the exterior peripheral cutting edge and the interior peripheral cutting edge for selectively ejecting first one portion and then another portion of the snack-piece dough out of the cutting die while not interfering with cutting or deforming the snack-piece dough.

摘要翻译： 一种面团加工系统，用于将面片分成多个分开的部分并沿预定方向传送每个部分。 具有多个切割模具的旋转切割机固定在其上，分割面片。 切割模具具有用于将线性面团片切割成两个或更多个线性部分的外部周边切割边缘，用于在标准输送机系统和用于从小零件面团切割内部部分的内部周边切割边缘进行进一步加工。 旋转切割器包括刚性地固定到具有第一和第二端并具有多个切割模具的外部圆柱形心轴的内部螺旋钻。 旋转切割器具有不断增加的直径漏斗路径，用于将快餐面团的内部切割部分输送到旋转切割器的内部，并且随后螺旋钻将其输出到旋转切割器的侧面。 每个切割模具具有可旋转的，可压缩的偏置弹簧，其固定在外周切割边缘和内周边切割刃之间，用于选择性地将零食面团的另一部分从切割模具中排出，同时不妨碍切割或变形 零食面团。

公开(公告)号：US4973481A

公开(公告)日：1990-11-27

申请号：US519246

申请日：1990-05-03

申请人： Kyle E. Dayley ,  Dewey R. Hunt ,  Miles J. Willard

发明人： Kyle E. Dayley ,  Dewey R. Hunt ,  Miles J. Willard

IPC分类号： A23L1/164 ,  A23L1/217

CPC分类号： A23L19/19 ,  A23L7/13 ,  Y10S426/808

摘要： Corrugated snack food pieces are fabricated from a dough directed through a pair of mated corrugated sheeting rolls. The dough is impressed with the corrugated pattern of the sheeting rolls and subsequently cut into individual snack food pieces. The dough is fed directly into the sheeting rolls so that no prior memory is imparted to the dough sheet prior to receiving its corrugated shape. The corrugated sheeting rolls may be scored transverse to the corrugations to provide transverse webs of dough between adjacent corrugations.

摘要翻译： 波纹快餐食品由面团引导通过一对配对的波纹片卷制成。 该面团印有压片辊的波纹图案，随后切成各个零食。 将生面团直接进料到片材辊中，使得在接收其波纹形状之前没有将先前的记忆体赋予面片。 波纹片材辊可以横向于波纹进行刻痕，以在相邻的波纹之间提供横向的面团网。

公开(公告)号：US4889733A

公开(公告)日：1989-12-26

申请号：US282936

申请日：1988-12-08

申请人： Miles J. Willard ,  Kyle E. Dayley ,  Veldon M. Hix ,  David A. Holm

发明人： Miles J. Willard ,  Kyle E. Dayley ,  Veldon M. Hix ,  David A. Holm

IPC分类号： A23L1/01 ,  A23L1/164 ,  A23L1/217

CPC分类号： A23L19/19 ,  A23L5/11 ,  A23L7/13 ,  Y10S426/808

摘要： Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.

摘要翻译： 面团片通过旋转的柔性刷毛对接，以在面团中形成对接孔，以防止油炸时膨胀。 柔韧的刷毛增加了面团中的对接孔的点密度，同时避免了在对接步骤期间面团的粘着或起皱。

公开(公告)号：US6149959A

公开(公告)日：2000-11-21

申请号：US197194

申请日：1998-11-20

申请人： Kyle E. Dayley ,  LaRue Bunker

发明人： Kyle E. Dayley ,  LaRue Bunker

IPC分类号： A23L19/12 ,  A23L19/18 ,  A23L1/217

CPC分类号： A23L19/18 ,  A23L19/14 ,  Y10S426/808

摘要： A process for preparing potato products, such as potato chips, cottage fries, and French fries is provided. The process includes the steps of: placing raw potato slices on a moving conveyor belt; dockering the potato slices by moving the slices under a rotating dockering brush having flexible bristles; and then cooking the dockered potato slices. The finished products are characterized by fewer pillows and blisters, lower moisture contents, and reduced cooking times.

摘要翻译： 提供了制备马铃薯产品的方法，例如马铃薯薯片，小屋炸薯条和炸薯条。 该方法包括以下步骤：将生马铃薯切片放置在移动的传送带上; 通过在具有柔性刷毛的旋转对接刷子下移动切片来对接马铃薯切片; 然后做好对接的马铃薯切片。 成品的特点是枕头和水泡较少，水分含量较低，烹饪时间缩短。

公开(公告)号：US5192574A

公开(公告)日：1993-03-09

申请号：US806627

申请日：1991-12-13

申请人： Dewey R. Hunt ,  Veldon M. Hix ,  Miles J. Willard ,  Kyle E. Dayley

发明人： Dewey R. Hunt ,  Veldon M. Hix ,  Miles J. Willard ,  Kyle E. Dayley

IPC分类号： A23L1/164

CPC分类号： A23L7/13 ,  Y10S426/808

摘要： A process for producing expanded corn snack products. The products are preferably made in a fluted ring shape, and have an expanded, airy texture. The process for producing the products includes successive cutting steps wherein the corn is comminuted to a relatively narrow particle size distribution with most of the corn retained on a #40 or #60 mesh screen. The corn is comminuted by impelling whole cooked corn kernels against a blade and through a screen having a ratio of open area screen material of from about 1:1 to about 3:1.

摘要翻译： 一种生产膨化玉米小吃产品的方法。 该产品优选制成有槽形的环形，并且具有膨胀的通风质地。 制造产品的方法包括连续的切割步骤，其中将玉米粉碎成相对窄的粒度分布，大部分玉米保留在＃40或＃60目筛上。 通过将整个煮熟的玉米粒子推向叶片并通过具有约1：1至约3：1的开放面积筛网材料的比例的筛网来粉碎玉米。

公开(公告)号：US06994016B1

公开(公告)日：2006-02-07

申请号：US10158463

申请日：2002-05-30

申请人： LaRue Bunker ,  Kyle E. Dayley

发明人： LaRue Bunker ,  Kyle E. Dayley

IPC分类号： A23N12/06

CPC分类号： A23L3/48 ,  A23L3/01 ,  A23L19/15

摘要： A system and a process for making food products, such as dehydrated potato products, with reduced water usage, and reduced waste water production, are provided. The system includes a precooker, a cooler and a cooker having sealed process chambers in flow communication with one another, and augers for moving the food product through the process chambers. In addition, valves seal the process chambers, and transfer the food product between the process chambers at a controlled rate. The process includes the steps of precooking the food product using steam, cooling the food product using vacuum cooling and conduction cooling in combination, and then cooking the food product using steam. The process also includes the steps of moving the food product at the controlled rate using the valves, and mixing the food product during the precooking, cooling and cooking steps.

摘要翻译： 提供了一种用于制造食品的系统和方法，例如脱水马铃薯产品，减少用水量和减少废水产生。 该系统包括预煮器，冷却器和具有彼此流动连通的密封处理室的炊具和用于将食品移动通过处理室的螺旋推运器。 此外，阀密封处理室，并以受控的速率在处理室之间转移食品。 该方法包括以下步骤：使用蒸汽预烹饪食品，使用真空冷却和传导冷却来组合冷却食品，然后使用蒸汽烹饪食品。 该方法还包括以下步骤：使用阀门以受控的速度移动食品，以及在预煮，冷却和烹调步骤期间混合食品。