Patents by Inventor Joseph William Kelly
Joseph William Kelly 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: 10440962Abstract: A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.Type: GrantFiled: December 15, 2016Date of Patent: October 15, 2019Assignee: Frito-Lay North America, Inc.Inventor: Joseph William Kelly
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Publication number: 20170094980Abstract: A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.Type: ApplicationFiled: December 15, 2016Publication date: April 6, 2017Inventor: Joseph William KELLY
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Patent number: 9554580Abstract: A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.Type: GrantFiled: June 25, 2013Date of Patent: January 31, 2017Assignee: Frito-Lay North America, Inc.Inventor: Joseph William Kelly
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Publication number: 20140377438Abstract: A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.Type: ApplicationFiled: June 25, 2013Publication date: December 25, 2014Inventor: Joseph William KELLY
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Patent number: 7897191Abstract: A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.Type: GrantFiled: December 11, 2006Date of Patent: March 1, 2011Assignee: Frito-Lay North America, Inc.Inventors: Joseph William Kelly, Terry Moros, Vamshidhar Puppala, Paula A. Wege
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Publication number: 20080138485Abstract: A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.Type: ApplicationFiled: December 11, 2006Publication date: June 12, 2008Inventors: JOSEPH WILLIAM KELLY, Terry Moros, Vamshidhar Puppala, Paula A. Wege
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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: 6893673Abstract: An improved method for controlling blister formation 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 blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.Type: GrantFiled: July 18, 2002Date of Patent: May 17, 2005Assignee: Frito-Lay North America, Inc.Inventors: Jennifer Elizabeth Hander, Brian Peter Jacoby, Joseph William Kelly, Nolvia Elizabeth Zelaya
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Publication number: 20040013782Abstract: An improved method for controlling blister formation 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 blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.Type: ApplicationFiled: July 18, 2002Publication date: January 22, 2004Inventors: Jennifer Elizabeth Hander, Brian Peter Jacoby, Joseph William Kelly, Nolvia Elizabeth Zelaya
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Patent number: 6586031Abstract: The method for producing an expanded, shaped pellet products with an annular cavity includes extruding a mixture to form a tubular extrudate. This is formed by extruding dough around and through a die insert having one or more sources for injecting air, other inert gas, or liquid into an annular cavity into a portion of the tubular extrudate. After exiting the extruder, the shaped extrudate initially expands at it exits the extruder die but is then stretched so as to substantially return the extrudate to an unexpanded state. Thereafter, the stretched extrudate is cut into shaped pellets with annular cavities. Upon being further heated, for example, in a hot air puffer, the pieces are puffed to produce expanded, shaped snack products with annular cavities without the need for a dehydration and/or conditioning step.Type: GrantFiled: May 21, 2002Date of Patent: July 1, 2003Assignee: Recot, Inc.Inventor: Joseph William Kelly
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Patent number: 6555153Abstract: The method for producing extruded, farinaceous pellets includes extruding a mixture so that it expands upon exiting an extruder. This prepuffed ribbon is then subjected to stretching and cutting steps to produce pellets. The prepuffing reduces the moisture content of the ribbon so that cut pellets made from the ribbon can be immediately processed without the need for a moisture conditioning and/or dehydration step. In stretching, the extrudate ribbon is passed through a set of rollers to increase the extrudate ribbon's velocity thereby causing the ribbon to stretch. Stretching the extrudate ribbon causes a reduction in thickness along with an increase in density. After cutting, the pellets can then be expanded in a puffing stage to produce a product that has a desirable light and crunchy texture.Type: GrantFiled: May 30, 2002Date of Patent: April 29, 2003Assignee: RECOT, Inc.Inventors: Lewis Conrad Keller, Joseph William Kelly, Nancy J. Moriarity
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Patent number: 6378795Abstract: An improved method and apparatus for the formation of food clusters by using a fingerwheel to break a bed of food product into clusters of a uniform size. After the food product, such as popcorn, and the coating that is placed on the product is mixed together, a bed of the mixture is formed. The bed is then forced through stationary fingers by the fingerwheel at an optimum temperature for forming clusters, thus breaking the bed into individual clusters. The average size of the clusters is determined by the spacing between the fingers on the fingerwheel and the stationary fingers when they are meshed together.Type: GrantFiled: March 22, 2000Date of Patent: April 30, 2002Assignee: Recot, Inc.Inventors: Joseph William Kelly, Debra Anne Kiner, Larry Carl Swarvar