Patents by Inventor Donald Vaughn Neel
Donald Vaughn Neel has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 8808779Abstract: 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.Type: GrantFiled: July 13, 2007Date of Patent: August 19, 2014Assignee: Frito-Lay North America, Inc.Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
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Patent number: 8569662Abstract: 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.Type: GrantFiled: February 28, 2012Date of Patent: October 29, 2013Assignee: Frito-Lay North America, Inc.Inventors: Wilfred Marcellien Bourg, Jr., Donald Vaughn Neel, Jennifer Bell Raymond
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Publication number: 20120207892Abstract: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.Type: ApplicationFiled: April 20, 2012Publication date: August 16, 2012Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ponnattu Kurian JOSEPH, Renu MATHEW, Donald Vaughn NEEL, Sheyla Rivera RAMSAY
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Publication number: 20120156359Abstract: 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.Type: ApplicationFiled: February 28, 2012Publication date: June 21, 2012Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien BOURG, JR., Donald Vaughn NEEL, Jennifer Bell RAYMOND
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Patent number: 8148668Abstract: 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.Type: GrantFiled: November 3, 2008Date of Patent: April 3, 2012Assignee: Frito-Lay North America, Inc.Inventors: Wilfred Marcellien Bourg, Jr., Donald Vaughn Neel, Jennifer Bell Raymond
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Publication number: 20110281005Abstract: 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.Type: ApplicationFiled: June 6, 2011Publication date: November 17, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
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Patent number: 7820223Abstract: 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.Type: GrantFiled: November 20, 2007Date of Patent: October 26, 2010Assignee: Frito-Lay North America, Inc.Inventors: Ajay Rajeshwar Bhaskar, Donald Vaughn Neel, Michael Grant Topor
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Publication number: 20100112177Abstract: 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.Type: ApplicationFiled: November 3, 2008Publication date: May 6, 2010Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien BOURG, JR., Donald Vaughn NEEL, Jennifer Bell RAYMOND
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Publication number: 20090130292Abstract: 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.Type: ApplicationFiled: November 20, 2007Publication date: May 21, 2009Inventors: Ajay Rajeshwar Bhaskar, Donald Vaughn Neel, Michael Grant Topor
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Publication number: 20090017178Abstract: 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.Type: ApplicationFiled: July 13, 2007Publication date: January 15, 2009Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
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Patent number: 7037546Abstract: 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.Type: GrantFiled: June 7, 2004Date of Patent: May 2, 2006Assignee: Frito-Lay North America, Inc.Inventors: Jennifer Elizabeth Hander, Brian Peter Jacoby, Joseph William Kelly, Donald Vaughn Neel, Mary Parsons, Darrell Lee Taylor, Nolvia Elizabeth Zelaya Montes
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Patent number: 6294208Abstract: 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.Type: GrantFiled: February 25, 2000Date of Patent: September 25, 2001Assignee: Recot, Inc.Inventor: Donald Vaughn Neel