Patents by Inventor Ponnattu Kurian Joseph
Ponnattu Kurian Joseph 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: 9210941Abstract: A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.Type: GrantFiled: January 28, 2011Date of Patent: December 15, 2015Assignee: FRITO-LAY NORTH AMERICA, INC.Inventors: Ximena Quintero Fuentes, Ponnattu Kurian Joseph, Rogers Williams
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Publication number: 20150150270Abstract: A method and apparatus for processing dough, for example, curing dough to make a pita chip. In a first aspect, the method comprises providing a first portion of dough on a first conveyor, conveying the first portion into an oven, directing a heating medium at the first portion using a first discharge array, and conveying the first portion out of the oven. In a second aspect, the apparatus comprises an oven, a first conveyor for conveying a first portion of dough, and a first discharge array. The oven comprises an oven housing, a first entrance of the oven housing for the first portion of dough, and a first exit of the oven housing for the first portion of dough. The first discharge array is positioned and oriented to direct a heating medium at the first portion of dough when the first portion of dough is positioned for conveyance by the first conveyor.Type: ApplicationFiled: February 5, 2015Publication date: June 4, 2015Inventors: Michelle Latrese Barnett, Ponnattu Kurian Joseph, Cindy Elice Miller
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Publication number: 20150150268Abstract: A method and apparatus for forming chips, for example, pita chips, from a continuous mass of dough. In a first aspect, the apparatus comprises a first conveyor, a second conveyor, and a first trimmer. The first conveyor and the second conveyor are spaced apart a distance to form a gap. The first trimmer, which can comprise a liquid jet nozzle, is positioned above the gap. In a second aspect, the method comprises using a first conveyor to convey a continuous mass of dough to a first trimmer positioned over a gap between the first conveyor and a second conveyor. The method also comprises using the first trimmer to longitudinally trim a first portion of the continuous mass of dough to form thinner strips of the continuous mass of dough. The thinner strips can be integral with the first portion.Type: ApplicationFiled: February 5, 2015Publication date: June 4, 2015Inventors: Michelle Latrese Barnett, Ponnattu Kurian Joseph
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Publication number: 20150150269Abstract: A method and apparatus for processing dough, for example, to form pita chips. The dough is split longitudinally to form a first portion of dough and a second portion of dough. In a first aspect, the apparatus comprises a first roller, a second roller, and at least one source of vacuum to provide a first vacuum in the first roller and a second vacuum in the second roller. The first roller and the second roller are spaced apart a distance so that the dough can pass between. In a second aspect, the method comprises providing dough with a first portion and a second portion; conveying the dough between a first roller and a second roller; exposing the first portion to a first vacuum within the first roller, rotating the first roller; exposing the second portion to a second vacuum within the second roller; and rotating the second roller.Type: ApplicationFiled: February 5, 2015Publication date: June 4, 2015Inventors: Michelle Latrese Barnett, Ponnattu Kurian Joseph
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Patent number: 8895096Abstract: A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.Type: GrantFiled: June 22, 2011Date of Patent: November 25, 2014Assignee: Frito-Lay North America, Inc.Inventors: Ramonica Green, Ponnattu Kurian Joseph
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Patent number: 8877278Abstract: 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: GrantFiled: November 21, 2013Date of Patent: November 4, 2014Assignee: Frito-Lay North America, Inc.Inventors: Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
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Publication number: 20140242245Abstract: A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.Type: ApplicationFiled: February 28, 2013Publication date: August 28, 2014Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Martha Meadows BROWN, Martin Bernhard DIERL, Ponnattu Kurian JOSEPH, Genevieve Barnard LAWSON, Steve SCANNELL, Supriya VARMA
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Publication number: 20140079861Abstract: 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: November 21, 2013Publication date: March 20, 2014Applicant: Frito-Lay North America, Inc.Inventors: Ponnattu Kurian JOSEPH, Renu MATHEW, Sheyla Rivera RAMSAY
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Publication number: 20140037789Abstract: A continuous process and the accompanying equipment for making a chip product, such as pita chips. The process involves cutting sheeted dough into continuous longitudinal strips, and cooking them to form hollow tubes. In some embodiments, these tubes are split longitudinally. Also disclosed is a vacuum-assisted splitter. These bread tubes or strips are cured in an accelerated process. The bread tube is trimmed into chip-sized pieces. In one embodiment, the pita bread strips are cut into chip-sized pieces using a continuous, low-pressure water jet cutting system. The resulting chip-sized pieces are nearly uniform in size, shape, and texture.Type: ApplicationFiled: August 1, 2012Publication date: February 6, 2014Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Donald Casimir BERNARD, Donna Jan DIERMEIER, Tamer Morad ELSAWY, Ponnattu Kurian JOSEPH, Renu MATHEW, Sid SAMBASHIVAN, Rogers WILLIAMS
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Patent number: 8632835Abstract: 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: GrantFiled: April 20, 2012Date of Patent: January 21, 2014Assignee: Frito-Lay North America, Inc.Inventors: Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
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Publication number: 20130196040Abstract: A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks.Type: ApplicationFiled: January 31, 2012Publication date: August 1, 2013Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ramonica GREEN, Ponnattu Kurian JOSEPH, Baninder S. SROAN
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Publication number: 20120328752Abstract: A continuous oven comprising cascading conveyors. In one embodiment the oven comprises an oven floor, a ceiling, a left panel, and a right panel. The oven floor and ceiling are attached by the left and right sides defining an oven cavity. Located inside the oven cavity is at least one cascading conveyor. Also within the oven cavity is a partition which separates the oven into an upstream end and a downstream end.Type: ApplicationFiled: June 22, 2011Publication date: December 27, 2012Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ramonica Green, Ponnattu Kurian Joseph
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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: 20120196010Abstract: A continuous process for making a wheat tortilla or other similar products using a continuous pressing step that occurs during a continuous oven initial cooking step or immediately thereafter. Applicants' invention produces a final product with characteristics of a traditionally cooked flour tortilla using equipment that provides for significant increases in manufacturing throughput. The combination of the continuous oven with the concurrent, or relatively concurrent, pressing step substitutes for the hot pressing plates used in previous methods.Type: ApplicationFiled: January 28, 2011Publication date: August 2, 2012Applicant: Frito-Lay North America, Inc.Inventors: Ximena Quintero Fuentes, Ponnattu Kurian Joseph
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Publication number: 20120196015Abstract: A continuous process for making a pita chip or other similar products using a continuous pressing step that occurs shortly after a continuous oven initial cooking step. Applicants' invention produces a final product with characteristics of a traditionally cooked pita chip using equipment that provides for significant increases in manufacturing throughput. The use of a continuous oven with the relatively concurrent pressing step allows for the production of a flat chip piece on a continuous product line.Type: ApplicationFiled: January 28, 2011Publication date: August 2, 2012Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ximena Quintero Fuentes, Ponnattu Kurian Joseph, Rogers Williams
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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: 8114463Abstract: 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 14, 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: 7811618Abstract: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with a leaching solution to extract asparagine out of the potato feed. Thermally processing the leached potatoes will result in a potato product having a lower level of acrylamide than a non-leached, thermally processed potato product.Type: GrantFiled: January 26, 2007Date of Patent: October 12, 2010Assignee: Frito-Lay North America, Inc.Inventors: Eric Boudreaux, Pravin Maganlal Desai, Vincent Allen Elder, John Gregory Fulcher, Ponnattu Kurian Joseph, Wu Li, V.N. Mohan Rao, Michael Grant Topor, Gerald Vogel
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Patent number: 7767247Abstract: 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: August 3, 2010Assignee: 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: 7763304Abstract: 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: July 27, 2010Assignee: 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