公开(公告)号：US20240373884A1

公开(公告)日：2024-11-14

申请号：US18781013

申请日：2024-07-23

Applicant: MARS, INCORPORATED

Inventor： John Didzbalis ,  John P. Munafo

IPC: A23L7/10 ,  A23G9/38 ,  A23L19/18 ,  A23L23/00 ,  A23L25/10 ,  A23L27/00 ,  A23L27/21 ,  A23L27/22 ,  A23L27/40

Abstract: A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods.

公开(公告)号：US20240349743A1

公开(公告)日：2024-10-24

申请号：US18640288

申请日：2024-04-19

Applicant: JimmyAsh LLC

Inventor： Laurie J. Keeler ,  Jamshid Ashourian

IPC: A23B7/06 ,  A23B7/02 ,  A23B7/03 ,  A23L5/10 ,  A23L19/18 ,  A23L29/00

CPC classification number: A23B7/06 ,  A23B7/0205 ,  A23B7/03 ,  A23L5/11 ,  A23L19/18 ,  A23L29/06

Abstract: A process for preparing a food product comprises providing or receiving a plurality of food pieces of a food material having an initial moisture content, optionally enzyme treating the food pieces with an effective amount of at least one starch-degrading enzyme to provide enzyme-treated food pieces, optionally blanching the enzyme-treated food pieces to deactivate the starch-degrading enzyme to provide blanched food pieces, and reducing moisture of the food pieces, the enzyme-treated food pieces, or the blanched food pieces via air drying from the initial moisture content to reduced overall moisture content that is lower than the initial moisture content, to provide moisture-reduced food pieces.

公开(公告)号：US20240324639A1

公开(公告)日：2024-10-03

申请号：US18610429

申请日：2024-03-20

Applicant: Michael Vazquez

Inventor： Michael Vazquez

IPC: A23L19/18 ,  A23L27/00

CPC classification number: A23L19/19 ,  A23L27/00

Abstract: A potato chip specifically designed to be used as a sandwich or hamburger flavor layer. The chip is sized to fit within the perimeter of the bread or bun, with no overhang or protrusion, resulting in a desirable sandwich chip-to-bread ratio and a consistent distribution of ingredients across all portions of the sandwich. The potato chip is made from a potato paste that can be flavored with a wide range of flavors, such as salted, sour cream and onion, barbecue, cheese and onion, spicy jalapeno, ranch, and more. In one embodiment, a method of making the potato chip is disclosed which involves preparing the potato paste, extruding it into the desired shape and size, drying it, and seasoning it with different flavors.

公开(公告)号：US12075805B2

公开(公告)日：2024-09-03

申请号：US16908353

申请日：2020-06-22

Applicant: Kellogg Company

Inventor： Deirdre E. Ortiz ,  Stephen Paul Zimmerman ,  John David Pinkston

IPC: A23L5/20 ,  A21D13/02 ,  A23L5/10 ,  A23L7/00 ,  A23L7/10 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18 ,  A23L33/21 ,  A23L33/22

CPC classification number: A23L5/20 ,  A21D13/02 ,  A23L5/10 ,  A23L7/00 ,  A23L7/115 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18 ,  A23L33/21 ,  A23L33/22 ,  A23V2002/00 ,  A23V2002/00 ,  A23V2250/5106

Abstract: The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied.

公开(公告)号：US11998036B2

公开(公告)日：2024-06-04

申请号：US15560908

申请日：2016-03-23

Applicant: FRIES4ALL B.V.

Inventor： Paulus Bartholomeus Jacobus Vos ,  Jannes Dokter

IPC: A23P20/10 ,  A23L5/10 ,  A23L19/18 ,  A23L29/212 ,  A23L29/219 ,  A23L29/30 ,  A23P20/12 ,  A23P20/15

CPC classification number: A23P20/105 ,  A23L5/10 ,  A23L5/11 ,  A23L19/18 ,  A23L29/212 ,  A23L29/219 ,  A23L29/35 ,  A23P20/10 ,  A23P20/12 ,  A23P20/15 ,  A23V2002/00 ,  A23V2200/242 ,  A23V2250/5086 ,  A23V2250/5114 ,  A23V2250/5118

Abstract: The present invention relates to a coating composition, a potato product for optional finish-frying provided therewith and a method therefor. The composition includes by weight, relative to the weight of the composition: −30-60% modified starch including high-amylose starch; −20-30% flour; −5-20% dextrin; −2-10% unmodified starch; and −0.01-2% carbonate.

公开(公告)号：US11950728B2

公开(公告)日：2024-04-09

申请号：US17416827

申请日：2020-01-21

Applicant: Frito-Lay Trading Company GmbH

Inventor： Barbara Warburg ,  Simon Lawton

IPC: A47J37/12 ,  A23L5/10 ,  A23L19/18 ,  B65G11/02 ,  B65G11/20 ,  B65G51/01 ,  B65G69/04

CPC classification number: A47J37/1271 ,  A23L5/10 ,  A23L19/18 ,  B65G11/026 ,  B65G11/206 ,  B65G51/01 ,  B65G69/0441 ,  B65G2201/0211

Abstract: A flume for supplying vegetable pieces in a supply of liquid, the flume extending between a flume inlet and a flume outlet, the flume comprising: a gulley section having an upstream inlet end at the flume inlet and a downstream outlet end, the gulley section having opposed sidewalls and a gulley floor therebetween, and a spreader section having opposed first and second lateral walls and a spreader floor therebetween, the spreader section having an upstream end connected to the downstream outlet end of the gulley section, the spreader section progressively increasing in width between the opposed first and second lateral walls in a downstream direction from the upstream end to a downstream end of the spreader section, wherein the opposed first and second lateral walls are each outwardly inclined away from a longitudinal axis of the spreader section by a respective angle α° for the first lateral wall and β° for the second lateral wall, in respective opposite directions, which extends from the upstream end of the spreader section to the downstream end of the spreader section, wherein the gulley section has a width of the gulley floor at the downstream outlet end of W1, the length of the spreader section between the upstream and downstream ends of the spreader section is N, and the dimensionless ratio N/W1 is within the range of from 2 to 15, and wherein the sum of α° and β° is from 10 to 25°.

公开(公告)号：US11896039B2

公开(公告)日：2024-02-13

申请号：US17862401

申请日：2022-07-11

Applicant: GHL Specialty Flours, LLC

Inventor： John M. Lipscomb ,  Omar I. Rodriguez

IPC: A23L29/212 ,  A23L7/126 ,  A23G9/34 ,  A23G9/42 ,  A23L19/18

CPC classification number: A23L29/212 ,  A23G9/34 ,  A23G9/42 ,  A23L7/126 ,  A23L19/18

Abstract: The present invention is directed to an extruded food product constituent composed of a gelling food product constituent extrudate and method of extruding a gelling food product constituent extrudate used as an ingredient of a food product normally using a gelling gum, like guar gum, xanthan gum or carrageenan as an ingredient. The gelling food product extrudate is composed of cold-water soluble gelling pregelatinized starch formed of starch in a starch-containing admixture modified by extrusion at extrusion pressures greater than 2000 PSI that gels when mixed with water, which preferably also modifies additional starch or starches in the admixture into a plurality of different molecular weight polymers of a cold-water soluble gellant that polymerize forming a gel when mixed with water, preferably forming a hydrocolloid gel, which more preferably is a self-gelling gel, which even more preferably is a thermo-reversible gel crosslinked by one or more proteins freed by or modified during extrusion. Preferred admixtures configured to produce gelling extrudates include admixtures composed of cereal grains, including sorghum, wheat, oats, barley and/or corn, and/or legumes, including chick pea, yellow pea, pea and/or lentils with legume containing admixtures producing gelling extrudates that form thicker gels whose viscosity increases over time that are well suited for use in non-dairy dairy substitutes like non-dairy butter, non-dairy creamers, non-dairy whipped cream, non-dairy yogurt, non-dairy cream cheese, non-dairy cheese, and non-dairy ice cream.

公开(公告)号：US11849748B2

公开(公告)日：2023-12-26

申请号：US17284811

申请日：2019-11-08

Applicant: KONINKLIJKE PHILIPS N.V.

Inventor： Guangming Su ,  Weihua Lu ,  Xiao Yun Kui

IPC: A23L5/10 ,  A23L19/18 ,  A47J36/32 ,  A47J37/06

CPC classification number: A23L5/17 ,  A23L19/18 ,  A47J36/32 ,  A47J37/0641 ,  A23V2002/00

Abstract: The present disclosure relates to a device for cooking a starch-based food item. The device comprises a vessel for receiving a quantity of the starch-based food item with an initial weight; a weighing scale for weighting the food item during cooking; a heater for heating the starch-based food item; and a controller coupled to the weighing scale and the heater. The controller causes the heater to cook the starch-based food item at a first temperature for a first time duration, the first temperature is higher than a starch gelatinization temperature; and causes the heater, based on the weighing scale reading, to cook the starch-based food item at a second temperature for a second time, where the second temperature is higher than the first temperature and above 150° C. The device makes cooked food healthier and more appetizing, which is beneficial to health especially for individuals with diabetes and obesity.

公开(公告)号：US20230371564A1

公开(公告)日：2023-11-23

申请号：US18085198

申请日：2022-12-20

Applicant: Conagra Foods RDM, Inc.

Inventor： Janet O. Wheeler ,  Deborah Dihel ,  Kevin Mellor ,  Jeffrey Schneider ,  Kristin Mills ,  Roger Samoray ,  Moses Sanchez

IPC: A23L19/18 ,  A23P20/10 ,  A23L5/10 ,  A23L19/00 ,  A23L19/10 ,  B65B25/00

CPC classification number: A23L19/18 ,  A23P20/10 ,  A23L5/11 ,  A23L19/00 ,  A23L19/05 ,  A23L19/105 ,  B65B25/001 ,  A23V2002/00

Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

公开(公告)号：US20230270144A1

公开(公告)日：2023-08-31

申请号：US18000388

申请日：2020-09-03

Applicant: Antonio CAPDEVILA ESPEJA

Inventor： Antonio CAPDEVILA ESPEJA

IPC: A23L19/18 ,  A23L19/00 ,  A23L3/36 ,  A23L5/10

CPC classification number: A23L19/18 ,  A23L3/36 ,  A23L5/10 ,  A23L19/05

Abstract: Method for preparing potato chips, comprising the following steps in a central kitchen: - subjecting the potato to a thermal treatment of cooking by single-layer immersion, vacuum cooking or steam cooking,- subjecting the potato to a scan to record its shape and size,- determining the position of cuts on the potato model,- determining the position of a hole with a single inlet in each portion,- performing the mechanical emptying of the holes, recovering a cap for each hole,- injecting a filling into each hole and covering each hole with the caps,- performing the mechanical cutting of the potato into the predetermined portions,- performing a pre-frying of the portions,- cooling and deep-freezing the filled and pre-fried portions, and- packaging the already frozen portions; comprising a step of preparation at the place of consumption, comprising heating the portions.