Patents by Inventor Renu Mathew
Renu Mathew 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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Publication number: 20230371529Abstract: A retorted gluten-free pasta product that survives retort may be formed by preparing a dry mix that includes (a) a gluten-free flour that includes (i) a non-cereal flour or pulse flour, (ii) a cereal flour, or (iii) mixtures thereof, (b) a starch, and (c) an emulsifier. The dry mix may be combined with water to form a dough that can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The pasta product can be incorporated with a sauce into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort.Type: ApplicationFiled: May 18, 2022Publication date: November 23, 2023Inventors: Shreeya Ravisankar, Renu Mathew, Akhilesh Gautam, Thomas Trezza, Kimberly Krenek
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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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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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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: 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: 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: 7820219Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.Type: GrantFiled: June 12, 2007Date of Patent: October 26, 2010Assignee: Frito-Lay North America, Inc.Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
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Patent number: 7771765Abstract: A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.Type: GrantFiled: August 9, 2004Date of Patent: August 10, 2010Assignee: Frito-Lay North America, Inc.Inventors: Pravin Maganlal Desai, Renu Mathew, V. N. Mohan Rao
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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: 7364766Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.Type: GrantFiled: October 10, 2003Date of Patent: April 29, 2008Assignee: Frito-Lay North America, Inc.Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
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Publication number: 20080044534Abstract: A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.Type: ApplicationFiled: August 23, 2007Publication date: February 21, 2008Inventors: Sheri Baker, Ajay Bhaskar, John Mathew, Renu Mathew, Kevin Trick
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Publication number: 20080032022Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.Type: ApplicationFiled: June 12, 2007Publication date: February 7, 2008Inventors: Sheri Baker, John Mathew, Renu Mathew, Bruce Rogers
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Publication number: 20060188638Abstract: 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: February 18, 2005Publication date: August 24, 2006Inventors: Ponnattu Joseph, Renu Mathew, Sheyla Ramsay
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Publication number: 20060188639Abstract: 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: February 18, 2005Publication date: August 24, 2006Inventors: Ponnattu Joseph, Renu Mathew, Donald Neel, Sheyla Ramsay
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Publication number: 20060029700Abstract: A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.Type: ApplicationFiled: August 9, 2004Publication date: February 9, 2006Inventors: Pravin Desai, Renu Mathew, V.N. Rao
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Publication number: 20050260314Abstract: A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.Type: ApplicationFiled: May 19, 2004Publication date: November 24, 2005Inventors: Sheri Baker, Ajay Bhaskar, John Mathew, Renu Mathew, Kevin Trick
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Publication number: 20050079269Abstract: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.Type: ApplicationFiled: October 10, 2003Publication date: April 14, 2005Inventors: Sheri Baker, John Mathew, Renu Mathew, Bruce Rogers