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).

  • Publication number: 20230371529
    Abstract: 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: Application
    Filed: May 18, 2022
    Publication date: November 23, 2023
    Inventors: Shreeya Ravisankar, Renu Mathew, Akhilesh Gautam, Thomas Trezza, Kimberly Krenek
  • Patent number: 8877278
    Abstract: 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: Grant
    Filed: November 21, 2013
    Date of Patent: November 4, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
  • Patent number: 8808779
    Abstract: 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: Grant
    Filed: July 13, 2007
    Date of Patent: August 19, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
  • Publication number: 20140079861
    Abstract: 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: Application
    Filed: November 21, 2013
    Publication date: March 20, 2014
    Applicant: Frito-Lay North America, Inc.
    Inventors: Ponnattu Kurian JOSEPH, Renu MATHEW, Sheyla Rivera RAMSAY
  • Publication number: 20140037789
    Abstract: 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: Application
    Filed: August 1, 2012
    Publication date: February 6, 2014
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Donald Casimir BERNARD, Donna Jan DIERMEIER, Tamer Morad ELSAWY, Ponnattu Kurian JOSEPH, Renu MATHEW, Sid SAMBASHIVAN, Rogers WILLIAMS
  • Patent number: 8632835
    Abstract: 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: Grant
    Filed: April 20, 2012
    Date of Patent: January 21, 2014
    Assignee: Frito-Lay North America, Inc.
    Inventors: Ponnattu Kurian Joseph, Renu Mathew, Sheyla Rivera Ramsay
  • Publication number: 20120207892
    Abstract: 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: Application
    Filed: April 20, 2012
    Publication date: August 16, 2012
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ponnattu Kurian JOSEPH, Renu MATHEW, Donald Vaughn NEEL, Sheyla Rivera RAMSAY
  • Publication number: 20110281005
    Abstract: 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: Application
    Filed: June 6, 2011
    Publication date: November 17, 2011
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
  • Patent number: 7820219
    Abstract: 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: Grant
    Filed: June 12, 2007
    Date of Patent: October 26, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
  • Patent number: 7771765
    Abstract: 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: Grant
    Filed: August 9, 2004
    Date of Patent: August 10, 2010
    Assignee: Frito-Lay North America, Inc.
    Inventors: Pravin Maganlal Desai, Renu Mathew, V. N. Mohan Rao
  • Publication number: 20090017178
    Abstract: 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: Application
    Filed: July 13, 2007
    Publication date: January 15, 2009
    Inventors: Pravin Maganlal Desai, Annette Stiers Jones, Renu Mathew, Donald Vaughn Neel, Gerald Vogel, Sheila Wright
  • Patent number: 7364766
    Abstract: 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: Grant
    Filed: October 10, 2003
    Date of Patent: April 29, 2008
    Assignee: Frito-Lay North America, Inc.
    Inventors: Sheri Lynn Baker, John Mampra Mathew, Renu Mathew, Bruce Edward Rogers
  • Publication number: 20080044534
    Abstract: 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: Application
    Filed: August 23, 2007
    Publication date: February 21, 2008
    Inventors: Sheri Baker, Ajay Bhaskar, John Mathew, Renu Mathew, Kevin Trick
  • Publication number: 20080032022
    Abstract: 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: Application
    Filed: June 12, 2007
    Publication date: February 7, 2008
    Inventors: Sheri Baker, John Mathew, Renu Mathew, Bruce Rogers
  • Publication number: 20060188638
    Abstract: 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: Application
    Filed: February 18, 2005
    Publication date: August 24, 2006
    Inventors: Ponnattu Joseph, Renu Mathew, Sheyla Ramsay
  • Publication number: 20060188639
    Abstract: 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: Application
    Filed: February 18, 2005
    Publication date: August 24, 2006
    Inventors: Ponnattu Joseph, Renu Mathew, Donald Neel, Sheyla Ramsay
  • Publication number: 20060029700
    Abstract: 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: Application
    Filed: August 9, 2004
    Publication date: February 9, 2006
    Inventors: Pravin Desai, Renu Mathew, V.N. Rao
  • Publication number: 20050260314
    Abstract: 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: Application
    Filed: May 19, 2004
    Publication date: November 24, 2005
    Inventors: Sheri Baker, Ajay Bhaskar, John Mathew, Renu Mathew, Kevin Trick
  • Publication number: 20050079269
    Abstract: 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: Application
    Filed: October 10, 2003
    Publication date: April 14, 2005
    Inventors: Sheri Baker, John Mathew, Renu Mathew, Bruce Rogers