公开(公告)号：US20070178219A1

公开(公告)日：2007-08-02

申请号：US11624476

申请日：2007-01-18

Applicant: Eric Boudreaux ,  Pravin Desai ,  Vincent Elder ,  John Fulcher ,  Henry Leung ,  Wu Li ,  Michael Topor

Inventor： Eric Boudreaux ,  Pravin Desai ,  Vincent Elder ,  John Fulcher ,  Henry Leung ,  Wu Li ,  Michael Topor

IPC: A23L1/216

CPC classification number: A21D8/042 ,  A21D13/42 ,  A21D13/60 ,  A23D9/007 ,  A23L5/20 ,  A23L5/32 ,  A23L7/10 ,  A23L19/00 ,  A23L19/12 ,  A23L19/18 ,  C11B5/00 ,  C11B5/005 ,  C11B5/0085

Abstract: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as sliced potatoes. Alternatively, the mechanism can be applied to non-sliced foods such as cocoa beans and roasted coffee beans. The cell weakening mechanisms can include microwave energy, ultrasonic energy, pulsed or constant pressure differentials, a cell weakening enzyme, and lime.

Abstract translation: 具有天冬酰胺的细胞壁被一种或多种细胞弱化机制削弱，以允许在烹饪之前将一种或多种丙烯酰胺还原剂渗入细胞壁以减少丙烯酰胺的形成。 本文公开的方法特别适用于切片的食品如切片马铃薯。 或者，该机理可以应用于非切片食品，例如可可豆和焙炒咖啡豆。 细胞弱化机制可以包括微波能量，超声能量，脉冲或恒定压力差，细胞弱化酶和石灰。

公开(公告)号：US20060051469A1

公开(公告)日：2006-03-09

申请号：US11263239

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V. Mohan Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V. Mohan Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

公开(公告)号：US20060051468A1

公开(公告)日：2006-03-09

申请号：US11263237

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

公开(公告)号：US20050181102A1

公开(公告)日：2005-08-18

申请号：US11056660

申请日：2005-02-11

Applicant: Varadharajan Basker ,  Wilfred Bourg ,  Steven Bresnahan ,  Thomas Crosby ,  Pravin Desai ,  Phillip Frazier

Inventor： Varadharajan Basker ,  Wilfred Bourg ,  Steven Bresnahan ,  Thomas Crosby ,  Pravin Desai ,  Phillip Frazier

IPC: A47J37/12 ,  A23L1/00

CPC classification number: A47J37/1214 ,  A21B5/08

Abstract: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a fryer oil pan positioned longitudinally through the fryer. Uncooked snack pieces are provided to the fryer oil pan by a bottom entrance conveyor. A steam shield separates a front-end vestibule from the downstream portion of the fryer housing, and inert gas manifolds introduce inert gas into the front-end vestibule, thereby providing a sufficiently low oxygen and sufficiently low condensable gas or steam environment near the product submerging point.

Abstract translation: 一种使用顶部输送机的模具式油炸锅，其将零食片通过恒速油流输送，而不需要底部配合的模具或输送机。 这里，具有用于控制油炸气氛的油炸锅壳体的油炸锅设置有设置在纵向穿过油炸锅的油炸锅上方的顶部输送机。 未烹饪的零食通过底部进口输送机提供给油炸锅。 蒸汽屏蔽将前端前庭与炸炉壳体的下游部分分开，惰性气体歧管将惰性气体引入前端前庭，从而在产品浸没附近提供足够低的氧气和足够低的可冷凝气体或蒸汽环境 点。

公开(公告)号：US20060051471A1

公开(公告)日：2006-03-09

申请号：US11263400

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

公开(公告)号：US20060034988A1

公开(公告)日：2006-02-16

申请号：US10919417

申请日：2004-08-16

Applicant: Steven Bresnahan ,  Pravin Desai ,  John Mathew ,  Holly Nahrgang ,  Vamshidhar Puppala

Inventor： Steven Bresnahan ,  Pravin Desai ,  John Mathew ,  Holly Nahrgang ,  Vamshidhar Puppala

IPC: A21D6/00

CPC classification number: A21D6/00 ,  A21C3/02 ,  A21C11/10 ,  A23L7/117

Abstract: An improved method to produce a dough sheet having improved uniform properties in a high-speed manufacturing environment. In accordance with one embodiment of the present invention, the dough sheeting system comprises improved control of dough particles in the sheeter nip, and improved control of dough properties across the width of the dough sheet including, but not limited to, uniform thickness, uniform work input, uniform moisture content, uniform emulsifier content, and uniform dry ingredient content. In a preferred embodiment, the improvements described herein enable the high-speed production of stackable chip products. Improved mixing and control of process conditions in dry and wet upstream mixers enable such production.

Abstract translation: 一种生产在高速制造环境中具有改进的均匀性质的面片的改进方法。 根据本发明的一个实施方案，面团片系统包括改进对片材辊隙中的面团颗粒的控制，以及改进对面团宽度的面团特性的控制，包括但不限于均匀的厚度，均匀的工作 输入，水分含量均匀，乳化剂含量均匀，干成分含量均匀。 在优选实施例中，本文所述的改进能够高速生产可堆叠的芯片产品。 在干式和湿式上游混合器中改进的工艺条件的混合和控制使得能够进行这种生产。

公开(公告)号：US20060034982A1

公开(公告)日：2006-02-16

申请号：US11263060

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

公开(公告)号：US20060051470A1

公开(公告)日：2006-03-09

申请号：US11263295

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

Abstract translation: 用于减少热加工食品中丙烯酰胺量的方法和装置。 本发明允许生产具有显着降低丙烯酰胺含量的食品。 该方法依赖于操作用于生产食品的各种单元操作，特别是洗涤和烹饪单元操作。 例如，可以修改洗涤单元操作以在增加的时间和温度下提供接触步骤，并将诸如氯化钙和L-半胱氨酸的组分添加到用于接触的水溶液中。 可以通过将烹饪单元操作分成至少较高温度的第一加热步骤和较低温度的第二加热步骤，以避免最有利于丙烯酰胺形成的高温/低湿度条件。

公开(公告)号：US20060029700A1

公开(公告)日：2006-02-09

申请号：US10914358

申请日：2004-08-09

Applicant: Pravin Desai ,  Renu Mathew ,  V.N. Rao

Inventor： Pravin Desai ,  Renu Mathew ,  V.N. Rao

IPC: A23L1/01

CPC classification number: A23L19/18 ,  A23L5/11 ,  A23L29/10 ,  A23P20/10

Abstract: 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.

Abstract translation: 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：US20060057260A1

公开(公告)日：2006-03-16

申请号：US11262578

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.