Patents by Inventor V. N. Mohan Rao
V. N. Mohan Rao 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: 10772348Abstract: An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of rollers has a pattern embossed on its surface to emboss the ribbon of dough with the pattern. The surface embossing and the spacing between the rollers maintains the structural integrity of the embossed ribbon of dough. The apparatus has a two spaced apart rotating arms to receive the embossed dough ribbon there between. A plurality of spaced apart fingers extend outward along the length of each of the arms and are configured to tear the dough, without sticking, into dough pieces reflecting shapes embossed in the dough ribbon. The dough pieces can be dried, and patterned shaped pieces are separated out for expansion to three dimensions by cooking.Type: GrantFiled: May 11, 2018Date of Patent: September 15, 2020Assignee: Frito-Lay North America, Inc.Inventors: Samuel Asiedu Asante, Rudolph L. Bazaldua, Sonny Beckman, Ajay Rajeshwar Bhaskar, Bhima Geera, Lori Glanz, Nick Ladin, V. N. Mohan Rao, David L. Sanchez, William Yang
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Publication number: 20190343164Abstract: An apparatus for separating a ribbon of uncooked embossed dough into separated pieces patterned/shaped like the embossed pattern. The apparatus includes a pair of spaced apart rollers for receiving a ribbon of dough there between. One of rollers has a pattern embossed on its surface to emboss the ribbon of dough with the pattern. The surface embossing and the spacing between the rollers maintains the structural integrity of the embossed ribbon of dough. The apparatus has a two spaced apart rotating arms to receive the embossed dough ribbon there between. A plurality of spaced apart fingers extend outward along the length of each of the arms and are configured to tear the dough, without sticking, into dough pieces reflecting shapes embossed in the dough ribbon. The dough pieces can be dried, and patterned shaped pieces are separated out for expansion to three dimensions by cooking.Type: ApplicationFiled: May 11, 2018Publication date: November 14, 2019Inventors: Samuel Asiedu Asante, Rudolph L. Bazaldua, Sonny Beckman, Ajay Rajeshwar Bhaskar, Bhima Geera, Lori Glanz, Nick Ladin, V.N. Mohan Rao, David L. Sanchez, William Yang
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Patent number: 9955712Abstract: An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wide variety of fine particles such as flour and powder can be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form hard, dense extruded collets with randomly asymmetrical shapes. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. Using the equipment described, raw materials other than the typically used corn meal are produced, while maintaining the desired bulk density, texture, and crunch of random extruded products.Type: GrantFiled: April 28, 2017Date of Patent: May 1, 2018Assignee: Frito-Lay North America, Inc.Inventors: Jorge C. Morales-Alvarez, V. N. Mohan Rao
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Patent number: 9888711Abstract: An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.Type: GrantFiled: March 31, 2017Date of Patent: February 13, 2018Assignee: FRITO-LAY NORTH AMERICA, INC.Inventors: Jorge C. Morales-Alvarez, V. N. Mohan Rao
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Publication number: 20170223992Abstract: An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wide variety of fine particles such as flour and powder can be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form hard, dense extruded collets with randomly asymmetrical shapes. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. Using the equipment described, raw materials other than the typically used corn meal are produced, while maintaining the desired bulk density, texture, and crunch of random extruded products.Type: ApplicationFiled: April 28, 2017Publication date: August 10, 2017Inventors: Jorge C. MORALES-ALVAREZ, V.N. Mohan RAO
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Publication number: 20170202255Abstract: An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.Type: ApplicationFiled: March 31, 2017Publication date: July 20, 2017Inventors: Jorge C. MORALES-ALVAREZ, V.N. Mohan RAO
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Publication number: 20170202262Abstract: An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.Type: ApplicationFiled: March 31, 2017Publication date: July 20, 2017Inventors: Jorge C. MORALES-ALVAREZ, V.N. Mohan RAO
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Patent number: 9669574Abstract: An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The random extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.Type: GrantFiled: November 11, 2014Date of Patent: June 6, 2017Assignee: Frito-Lay North America, Inc.Inventors: Jorge C. Morales-Alvarez, V. N. Mohan Rao
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Publication number: 20160128362Abstract: An improved rotary head extruder incorporates a twin auger system, in lieu of the typically used single auger, to create random extruded products having a density within the range of about 3.0 to about 6.0 lbs/cu ft. Extrusion using the rotary die system of a rotary head extruder together with the twin auger system allows for a wide variety of fine materials to be successfully introduced into and conveyed within a rotary head extruder to the die assembly, where the materials are cooked to form random extruded products. A transition piece at the downstream end of the augers allows for continuous, uniform flow to the die assembly, where cooking takes place. The random extruded products incorporate formulations with various ingredients aside from the typically used corn meal formulations, having different tastes and nutritional benefits while maintaining the desired bulk density, texture, and crunch of random extruded products.Type: ApplicationFiled: November 11, 2014Publication date: May 12, 2016Inventors: Jorge C. MORALES-ALVAREZ, V.N. Mohan Rao
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Publication number: 20140186509Abstract: Baked snack food product with improved textural attributes. The method for making the baked snack food product comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.Type: ApplicationFiled: March 5, 2014Publication date: July 3, 2014Applicant: Frito-Lay North America, Inc.Inventors: Eugenio BORTONE, Ximena QUINTERO-FUENTES, V.N. Mohan RAO, William Cartwright WELLER
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Patent number: 8703226Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.Type: GrantFiled: October 14, 2010Date of Patent: April 22, 2014Assignee: Frito-Lay North America, Inc.Inventors: Eugenio Bortone, Ximena Quintero-Fuentes, V. N. Mohan Rao, William Cartwright Weller
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Patent number: 8394437Abstract: A method for making a coated food product having a heat susceptible coating is disclosed. In one aspect, the invention is directed towards a nut having a proteinaceous or fruit-based coating with no visible scorching in the outer, visible coating layer. In one aspect, the food center is par-coated with or without a heat susceptible coating, pre-roasted, finished coated with or without a heat susceptible coating, and cooked. In another aspect, the food center is first coated with a heat susceptible coating, then coated with a non-heat susceptible coating and cooked. In yet another aspect, the food center is coated with a heat susceptible coating and then cooked in a two-stage process whereby the first stage is at a hotter temperature than the second stage.Type: GrantFiled: January 29, 2008Date of Patent: March 12, 2013Assignee: Frito-Lay North America, Inc.Inventors: Dimitris Lykomitros, Kevin O'Sullivan, V. N. Mohan Rao, Barbara Vazquez Del Mercado
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Publication number: 20130045317Abstract: The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product.Type: ApplicationFiled: August 19, 2011Publication date: February 21, 2013Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Andres Victor ARDISSON-KORAT, Christina Lee COON, David Wallice GRAHAM, Sander HOWARD, Iris HUANG, Jorge C. MORALES-ALVAREZ, Bharadwaj NARAYANAN, Bulent OZTURK, Ximena QUINTERO-FUENTES, V.N. Mohan RAO, Passaporn SIRICURURATANA, Richard Todd Smith, Sinem Gufran YURDAKAN-INCE
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Patent number: 8377493Abstract: A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose molecules in the starch-based dough and provides structural support within the helix. This support helps control inward expansion of the rolled dough snack during frying.Type: GrantFiled: November 4, 2010Date of Patent: February 19, 2013Assignee: Frito-Lay North America, Inc.Inventors: Thomas George Crosby, Geoffrey Thomas Ley, V. N. Mohan Rao, Dianne Renee Ripberger
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Publication number: 20120196021Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: ApplicationFiled: April 10, 2012Publication date: August 2, 2012Applicant: FRITO-LAY NORTH AMERICA, CIN.Inventors: Ashish Anand, Varadharajan Radhamani Basker, Christopher John Cornwell, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V.N. Mohan Rao
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Patent number: 8192784Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: GrantFiled: October 17, 2008Date of Patent: June 5, 2012Assignee: Frito-Lay North America, Inc.Inventors: Ashish Anand, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V. N. Mohan Rao
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Publication number: 20120114805Abstract: The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.Type: ApplicationFiled: November 10, 2010Publication date: May 10, 2012Applicant: Frito-Lay North America, Inc.Inventors: Gary Ehrhardt, Jason Thomas Niermann, V.N. Mohan Rao, Yi Zhu
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Publication number: 20120093993Abstract: A method improving the textural attributes of baked snack foods. The method comprises mixing ingredients, extruding the ingredients to form a collet, hydrating the collet with a hydrating fluid to form a hydrated collet, and baking the hydrated collet. The hydrating fluid can comprise water, oil, a surfactant, an emulsifier, and mixtures thereof. In one embodiment the baking comprises utilizing an impingement oven. The method discussed herein more resembles the taste and texture of a fried product than does prior art baking methods.Type: ApplicationFiled: October 14, 2010Publication date: April 19, 2012Applicant: Frito-Lay North America, Inc.Inventors: Eugenio BORTONE, Ximena QUINTERO-FUENTES, V.N. Mohan RAO, William Cartwright WELLER
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Patent number: 8124160Abstract: 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.Type: GrantFiled: October 31, 2005Date of Patent: February 28, 2012Assignee: Frito-Lay North America, Inc.Inventors: David Lawrence Barry, Colin Jeffrey Burnham, Pravin Maganlal Desai, Ponnattu Kurian Joseph, Henry Kin-Hang Leung, John Richard Masson, V. N. Mohan Rao, Robert William Saunders, James William Stalder, Michael Grant Topor
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Patent number: 8119181Abstract: A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again.Type: GrantFiled: March 27, 2007Date of Patent: February 21, 2012Assignee: Frito-Lay North America, Inc.Inventors: Ashish Anand, Robin S. Hargrove, Dimitris Lykomitros, V. N. Mohan Rao