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    Frying Method and Apparatus
    3.
    发明申请
    Frying Method and Apparatus 审中-公开

    公开(公告)号：US20180160852A1

    公开(公告)日：2018-06-14

    申请号：US15840804

    申请日：2017-12-13

    Applicant: Frito-Lay Trading Company GmbH

    Inventor： Richard Andrew BAILEY ,  Simon John LAWTON ,  Paul David WORTH

    IPC: A47J37/12 ,  A23L5/10

    CPC classification number: A47J37/1214 ,  A23L5/11 ,  A23L19/18 ,  A23V2002/00 ,  A47J37/1223 ,  A47J37/1233 ,  A47J37/1266

    Abstract: An apparatus for frying snack foods, the apparatus including a fryer having a tubular frying section with inlet and outlet ends, the outlet end downstream relative to the inlet end. An oil supply system for supplying oil to the inlet end. A food input at the inlet end adapted to introduce pre-fried snack food pieces into a flow of oil at the inlet end. A food output at, or downstream of, the outlet end adapted to separate fried snack food pieces from the flow of oil. An oil flow accelerator accelerating oil flow from the inlet end to the outlet end thereby conveying the snack food pieces, immersed in the oil, from the inlet end to the outlet end during a frying process. Also disclosed is a method of frying snack foods.

    Dehydrated vegetable food product and methods of making the same
    4.
    发明授权
    Dehydrated vegetable food product and methods of making the same 有权

    公开(公告)号：US09883687B2

    公开(公告)日：2018-02-06

    申请号：US14084110

    申请日：2013-11-19

    Applicant: Douglas M. Gaus

    Inventor： Douglas M. Gaus

    IPC: A23L3/00 ,  A23L1/217 ,  A23L19/00 ,  A23L19/18 ,  A23L27/26

    CPC classification number: A23L19/18 ,  A23L19/03 ,  A23L27/26

    Abstract: A vegetable food product and a method of making a dehydrated vegetable food product are provided. A quantity of vegetables is cut to a predetermined size. The quantity of cut vegetables is cooked. The quantity of cut vegetables has surface moisture removed. A flavoring material is imparted into the quantity of vegetables. The quantity of cut vegetables is substantially dehydrated, wherein each of the cut vegetables has a jerky-like texture, whereby shearing through the jerky-like texture requires a force of at least 30 N until a 95% strain is achieved utilizing a TA-HD Plus Texture Analyzer Device. The quantity of vegetable may include a quantity of potatoes.

    Fortified Snack Foods and Methods of Fortification
    6.
    发明申请
    Fortified Snack Foods and Methods of Fortification 审中-公开

    公开(公告)号：US20180007928A1

    公开(公告)日：2018-01-11

    申请号：US15530684

    申请日：2015-03-21

    Applicant: Ralph James Knights

    Inventor： Ralph James Knights

    IPC: A23G3/34

    CPC classification number: A23G3/343 ,  A23C9/1526 ,  A23L5/40 ,  A23L7/13 ,  A23L19/18 ,  A23L33/185 ,  A23L33/19 ,  A23P20/10 ,  A23G2200/12 ,  A23G2200/10

    Abstract: Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an increase in protein content and a beneficial increase in the protein quality measured by the Protein Digestibility Corrected Amino Acid Score.

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