Heat Treatment Of Food Material By Contact With Glyceridic Fat Or Oil, E.g., Potato Chip Frying, Etc. Patents (Class 426/438)
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Publication number: 20100303986Abstract: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank.Type: ApplicationFiled: May 25, 2010Publication date: December 2, 2010Applicant: DE' LONGHI APPLIANCES S.R.L.Inventor: Giuseppe DE' LONGHI
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Publication number: 20100303973Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life.Type: ApplicationFiled: August 13, 2010Publication date: December 2, 2010Inventors: Ronald M. POPEIL, Alan L. BACKUS
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Publication number: 20100303985Abstract: The electric oven for cooking a food product in a very low level of fat substance comprises a cooking chamber, at least one electrical heating resistance housed in the cooking chamber, a vessel mountable inside the cooking chamber and housing at least one rotatable stirring blade that is able to rotate the food product to cover the latter with a film of fat substance, and a drive pin to drive said stirring blade in rotation. The stirring blade is configured so as to displace the food product such that at last a portion of the surface of the latter comes into contact with the fat substance for combined cooking by action of air on the portion of the food above the level of fat substance and by action of fat substance immersion at least on a portion of the food below the level of fat substance.Type: ApplicationFiled: May 20, 2010Publication date: December 2, 2010Inventor: Giuseppe De' Longhi
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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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Publication number: 20100266734Abstract: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying process. The method of the present invention includes the steps of providing food slices from a starch-based food or dough. The food slices can be blanched and a controlled amount of oil can be added to enhance final organoleptical properties. The food slices are then rapidly dehydrated to a much lower moisture content in a primary drying step that simulates conventional frying dehydration rates. A food snack, such as a corn or potato-based snack, produced by this method is a low-fat, ready-to-eat snack having the conventional texture and taste associated with fried snack products.Type: ApplicationFiled: July 18, 2007Publication date: October 21, 2010Applicant: FRITO-LAY TRADING COMPANY, GMBHInventors: John Richard Bows, Colin Jeffrey Burnham, Jonathan Paul Coker, David Ellis, David Lester Hickie, Greg Paul Hilliard, Michelle Louise Lock, Norman John Maloney, Brian Richard Newberry, Rocco Dominic Papalia, Paul Frederick Tomlinson, Stanley Joseph Whitehair, Martin Yonnone
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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: 7811615Abstract: A cut vegetable product such as a wedge-cut potato includes a pair of cut surfaces oriented generally at an acute angle, and each extending and diverging from a common tip toward a heel. Each of the cut surfaces defines a generally wave-shaped configuration with a wave pitch and a wave amplitude. At least one and preferably both of the wave pitch and wave amplitude increases progressively from the common tip toward the heel.Type: GrantFiled: March 21, 2006Date of Patent: October 12, 2010Assignee: J. R. Simplot CompanyInventors: Michael O. Fein, Allen J. Neel
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Publication number: 20100247727Abstract: A system and method for producing a cooked food product using multiple sections is described. The system includes a frying section for receiving and frying an uncooked food product to produce a partially cooked food product; a transition section operatively connected to the frying section for receiving and conveying the partially cooked food product at a substantially stable food temperature; and a baking section operatively connected to the transition section for receiving and baking the partially cooked food product conveyed from the transition section to produce the cooked food product.Type: ApplicationFiled: June 9, 2010Publication date: September 30, 2010Inventor: Edwin G. Atwell
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Publication number: 20100247726Abstract: The present invention relates to a frying device for carrying out a frying process for food products (2) comprising a frying oil reservoir (20) which can be filled with a volume of frying oil; a food product carrier (3) which can at least partially be immersed in the frying oil in the frying oil reservoir and at least one heating unit (30) having at least one heating element (31) which is positioned at least partially inside the frying oil reservoir and which has a heating surface (32a) which is in contact with the frying oil in the frying oil reservoir during the frying process. Characteristic of the frying device according to the invention is the fact that the heating unit comprises a frying oil duct (35) with a channel-heating surface (35a). Furthermore, the heating unit comprises a first pump (38) for passing frying oil through the frying oil duct.Type: ApplicationFiled: November 14, 2008Publication date: September 30, 2010Inventors: Hendricus Franciscus Jacobus Maria van der Eerden, Mattheus Catharina Willems
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Publication number: 20100247735Abstract: The present invention discloses an edible fat and oil composition which makes possible to prepare cooked foods having good taste and smell. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more and corn oil.Type: ApplicationFiled: October 3, 2008Publication date: September 30, 2010Applicant: THE NISSHIN OILLIO GROUP, LTD.Inventors: Takeshi Kamegai, Reiko Ejiri, Tetsuro Iwasawa, Michio Kasai
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Publication number: 20100233339Abstract: A dietary supplement is provided which includes at least one triglyceride-based edible fat and between 3% and 50% by weight of triglyceride recrystallized phytosterols. The dietary supplement can be in the form of a capsule, pill or wafer. Additionally, the dietary supplement can be combined with protein, vitamins, minerals, or combinations thereof.Type: ApplicationFiled: April 30, 2010Publication date: September 16, 2010Inventors: Daniel Perlman, Kenneth Hayes, Andrzej Pronczuk
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Patent number: 7794766Abstract: This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The patent also pertains to the resulting fried food portion which has a reduced oil content while maintaining acceptable taste, texture, and appearance.Type: GrantFiled: July 14, 2006Date of Patent: September 14, 2010Assignee: Brunob II B.V.Inventors: Deborah L. Dihel, Cielito S. Baytan
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Publication number: 20100227035Abstract: Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep pack while oil is urged to flow upwardly through the pack and steam entrapment within the cooking slice pack is minimized. A conveyor belt carrying the slices through the cooker has a multiplicity of openings facilitating oil flow there through and the cooker is configured to permit oil discharge for reheating purposes both laterally and longitudinally of the processing path.Type: ApplicationFiled: March 9, 2009Publication date: September 9, 2010Inventors: Andrew Anthony Caridis, Thomas John Miller
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Publication number: 20100227026Abstract: The present invention discloses a edible fat and oil composition which suppresses cooked odor of oil. The present invention also discloses an edible fat and oil composition which comprises palm olein having an iodine value of 66 or more and rapeseed oil.Type: ApplicationFiled: October 3, 2008Publication date: September 9, 2010Applicant: The Nisshin OilliO Group, Ltd.Inventors: Takeshi Kamegai, Reiko Ejiri, Tetsuro Iwasawa, Michio Kasai
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Publication number: 20100209564Abstract: The present invention discloses an edible fat and oil composition having a good flavor. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more, corn oil and rapeseed oil.Type: ApplicationFiled: October 3, 2008Publication date: August 19, 2010Applicant: The Nisshin OilliO Group, Ltd.Inventors: Takeshi Kamegai, Reiko Ejiri, Tetsuro Iwasawa, Michio Kasai
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Publication number: 20100203219Abstract: Disclosed are frying shortening compositions that comprise liquid oil component comprising: (i) a first liquid oil comprising canola oil; and (ii) a second liquid oil selected from the group consisting of soybean oil, mid-oleic sunflower oil, corn oil, and combinations thereof; and (b) about 1-30 wt %, e.g., about 16-20 wt %, of a hard fat component comprising a hydrogenated vegetable oil, e.g., hydrogenated cottonseed oil. The fried foods are low in trans-fatty acids and saturated fatty acids and may be used to prepare fried food articles, e.g., doughnuts, having a high food-to-oil ratio.Type: ApplicationFiled: July 25, 2008Publication date: August 12, 2010Applicant: CARGILL INCORPORATEDInventors: Lorin Roger Debonte, Daniel Scott Lampert, Linsen Liu
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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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Patent number: 7767244Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.Type: GrantFiled: January 3, 2006Date of Patent: August 3, 2010Assignee: Oil Process Systems, Inc.Inventors: Bernard Friedman, Barbara A. Bielska
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Publication number: 20100159094Abstract: A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required.Type: ApplicationFiled: December 19, 2008Publication date: June 24, 2010Inventor: Ghanshyam Das Agrawal
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Publication number: 20100129504Abstract: The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato-based. The invention also relates to the use of a short heat treatment to accelerate low temperature extraction of asparagine from an asparagine-containing sliced food intermediate.Type: ApplicationFiled: May 5, 2008Publication date: May 27, 2010Inventors: Damiet Josephina Petronella Cunera Koenders, Hugo Streekstra
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Publication number: 20100112177Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.Type: ApplicationFiled: November 3, 2008Publication date: May 6, 2010Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Wilfred Marcellien BOURG, JR., Donald Vaughn NEEL, Jennifer Bell RAYMOND
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Patent number: 7678399Abstract: Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester content of up to about 50 weight percent, and at least about 50 weight percent of the phytosterols are transferred into the food product.Type: GrantFiled: December 5, 2005Date of Patent: March 16, 2010Assignee: Bunge Oils, Inc.Inventors: Dilip K. Nakhasi, Roger L. Daniels, Joshua W. Eartly
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Publication number: 20100062136Abstract: An improved parfry oil blend and related production process for parfrying vegetable pieces particularly such as French fry potato strips followed by freezing for packaging, storage and/or shipment before finish preparation, wherein the parfry oil blend reduces post-parfry freeze clumping. The improved oil blend comprises a substantially fully hydrogenated hard stock component selected from the group consisting essentially of cottonseed and palm oils at a proportion of less than 11% and preferably about 8-10% by weight. This hard stock component is blended with a liquid stock component such as a zero grams trans fat (ZGTF) liquid oil such as soy, canola, safflower, and the like. When potato strips are parfried in this improved oil blend, and then frozen, freezer clumps are substantially eliminated.Type: ApplicationFiled: September 1, 2009Publication date: March 11, 2010Applicant: J.R. SIMPLOT COMPANYInventors: Michael L. Hamann, Jeffrey L. Henderson
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Publication number: 20100040750Abstract: Disclosed is an improved process and apparatus for producing low oil fried food products having less than 30 percent by weight oil based on the total weight of an unseasoned chip and a reduced level of acrylamide. The process discloses simultaneously contacting the par-fried food with a steam knife and a steam sweep.Type: ApplicationFiled: August 13, 2008Publication date: February 18, 2010Inventors: Kimberly Nicole Assaad, Wilfred Marcellien Bourg, JR., Joseph H. Gold, Christopher James Koh
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Publication number: 20100028514Abstract: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir the food in the receptacle (2), the appliance being characterized in that the blade (8) includes turnover means (13) shaped to act under the effect of the relative rotary motion to cause at least a fraction of the food to turn over in a turnover direction (D) that presents, in the plane of the rotary motion, a majority component that is radial.Type: ApplicationFiled: February 1, 2007Publication date: February 4, 2010Inventors: Arnaud Goderiaux, Jean-Claude Bizard
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Patent number: 7654196Abstract: An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a frequency higher than a power line frequency to the electrode.Type: GrantFiled: October 5, 2005Date of Patent: February 2, 2010Assignee: E-Science IncorporatedInventors: Mamoru Uchikawa, Atsushi Suzuki
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Publication number: 20100021602Abstract: Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack which is carried along a cooking path during which the pack is agitated and mixed by paddle means or tumbled so that the individual slices receive maximum contact with the cooking medium. The cooking path may be divided into one or more stages in each of which the cooking times and temperatures are selected and maintained to produce potato chips of different styles having a final moisture content in the range of 1.2% to 2%. The apparatus includes temperature and oil circulation controls for the oil heat exchangers dedicated to each stage of a cooking protocol. A multiplicity of variable rate, rotatable paddle wheel assemblies are positioned along the cooking path for thorough agitation of the potato pack encouraging good oil contact with the individual slices and consistent, chip-to-chip final moisture content.Type: ApplicationFiled: July 22, 2008Publication date: January 28, 2010Inventors: Andrew A. Caridis, John Macrae Silvester, Anthony Wade Morris, Thomas John Miller, Enrique Alejandro Leon
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Publication number: 20100009056Abstract: The present invention relates to a stable and liquid olein fraction wherein less than 8.6% of the TAG species of said olein fraction have the general formula SMS and at least 26% of TAG species of said olein fraction have the general formula SMM, wherein S represents a saturated fatty acid and M represents a monoenoic fatty acid, which olein fraction is obtainable by fractionation of a high oleic high saturated sunflower oil; and collecting the liquid fraction. The invention further relates to a method for preparation of a stable and liquid olein fraction by low temperature fractionation of a high oleic, high saturated sunflower oil.Type: ApplicationFiled: July 13, 2007Publication date: January 14, 2010Applicant: CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICASInventors: Joaquin Jesus Salas Linan, Enrique Martinez-Force, Rafael Garces Mancheno
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Publication number: 20090308041Abstract: The present invention relates to rice oil, rice bran and rice seeds which have altered levels of oleic acid, palmitic acid and/or linoleic acid. The present invention also provides methods for genetically modifying rice plants such that rice oil, rice bran and rice seeds produced therefrom have altered levels of oleic acid, palmitic acid and/or linoleic acid. Specifically this is achieved through modulation of Fad2 and/or FatB expression.Type: ApplicationFiled: July 13, 2007Publication date: December 17, 2009Inventors: Ella Whitelaw, Sadequr Rahman, Zhongvi Li, Qing Liu, Surinder Pal Singh, Robert Charles de Feyter
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Publication number: 20090304878Abstract: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the second stage the products are subjected to frying under reduced pressure at 25-150 mbar at a temperature between 100-145° C. In the second stage evaporation is improved and maintained at a high level, because under said reduced vacuum conditions the evaporation temperature drops considerably and consequently the evaporation out of the products continues. This reduces the quantity of fatty and oily frying substance that is taken up in this stage by the product.Type: ApplicationFiled: January 30, 2006Publication date: December 10, 2009Applicant: BMA NEDERLAND B.V.Inventors: Mirko Loehn, Erik Van Loon
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Publication number: 20090297678Abstract: The present invention involves an intelligent cooking method, especially a cooking method defined as oil stir-fry in Chinese cuisine. The present cooking method is comprised of the following steps: feeding heat transfer medium, feeding cooking materials, dispersing and/or turning-over cooking materials, separating cooking materials from oil, re-feeding cooking materials, stir-frying and/or turning-over cooking materials, etc. The method can perform intelligent cooking and can accurately control the duration and degree of heating to achieve the effect of stir-fry which is one of main cuisine techniques.Type: ApplicationFiled: November 21, 2005Publication date: December 3, 2009Inventor: Xiaoyong Liu
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Patent number: 7625590Abstract: Snack products are cooled after stacking in a rigid container by blowing cooled, dry area into the containers. The process provides sufficient cooling to prevent implosion of the rigid containers under conditions of changing temperature and pressure yet requires much less space than conventional cooling.Type: GrantFiled: April 9, 2003Date of Patent: December 1, 2009Assignee: Frito-Lay North America, Inc.Inventors: Benjamin Adam Avis, Joseph Paul Sagel
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Publication number: 20090291191Abstract: A ready to eat potato product having less than 20% fat prepared by frying dehydrated whole potato pieces having between 6.0 and 8.5% moisture to expand the starch in the potato pieces.Type: ApplicationFiled: June 7, 2006Publication date: November 26, 2009Inventor: Gary Brian Leech
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Publication number: 20090274810Abstract: A method of controlling the movement of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of segmented paddle wheels with blades to penetrate and agitate vigorously the product pack as the wheels are rotated in both directions. Also disclosed are a variety of segmented paddle wheel configurations and their functions of impeding and urging product flow during cooking.Type: ApplicationFiled: April 30, 2008Publication date: November 5, 2009Inventors: Andrew A. Caridis, Anthony Wade Morris, Thomas John Miller
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Publication number: 20090208617Abstract: This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the tenderness and mouthfeel of a meat product. Provided is a meat marinade comprising a fat and a protein wherein said fat is present in an amount of about 0.1-25 percent by weight (w %) of the marinade, preferably 0.3-20 w %, more preferably 0.5-10 w %, and wherein said protein is present in an amount of about 0.05-10 percent by weight (w %) of the marinade, preferably 0.8-6 w %, more preferably 1-5 w %. Said marinade may comprise a fat- and protein-containing dairy product, such as cooking cream. Also provided is a method for improving the tenderness of a meat product, comprising marinating said meat product with a marinade according to the invention.Type: ApplicationFiled: January 7, 2005Publication date: August 20, 2009Inventor: Johann Wilhelm van Goor
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Patent number: 7569744Abstract: Nucleic acid molecules are described encoding a starch granule-bound protein as well as methods and recombinant DNA molecules for the production of transgenic plant cells and plants synthesizing a modified starch with modified viscosity properties and a modified phosphate content. Moreover, the plant cells and plants resulting from those methods as well as the starch obtainable therefrom are described.Type: GrantFiled: October 20, 2006Date of Patent: August 4, 2009Assignee: Bayer Bioscience GmbHInventors: Jens Kossmann, Ruth Lorberth
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Publication number: 20090169710Abstract: A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.Type: ApplicationFiled: March 6, 2009Publication date: July 2, 2009Applicant: Sabritas, S. DE R.L. DE C.V.Inventor: Luis Fernando Trejo Copado
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Patent number: 7527815Abstract: A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.Type: GrantFiled: June 25, 2003Date of Patent: May 5, 2009Assignee: The Procter & Gamble CompanyInventors: Lee Michael Teras, Stephen Paul Zimmerman, David Vincent Zyzak, Peter Yau Tak Lin, Marko Stojanovic, Robert Alan Sanders, Maria Dolores Martinez-Serna Villagran, John Keeney Howie, Richard Gerald Schafermeyer
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Patent number: 7524525Abstract: A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.Type: GrantFiled: September 30, 2005Date of Patent: April 28, 2009Assignee: Sabritas, S. de R.L. de C.V.Inventor: Luis Fernando Trejo Copado
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Patent number: 7524519Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: GrantFiled: June 25, 2003Date of Patent: April 28, 2009Assignees: The Procter & Gamble Company, Frito-Lay North America, Inc.Inventors: David Vincent Zyzak, Marko Stojanovic
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Patent number: 7517544Abstract: Disclosed herein is a method for producing fry, which comprises cooking with an oil composition containing at least 15% by weight of diglycerides as a frying oil, wherein the content of nitrogen in at least 5 liters of the oil composition is kept to 0.2% by weight or lower. The method permits repeatedly producing fry good in appearance and flavor without causing coloring of an oil and emission of offensive odor in fry workshops, daily dish shops, eating houses, restaurants, etc. where fry is mass-produced over a long period of time using a diglyceride-containing oil composition having an effect to reduce the accumulation of body fat to prevent obesity.Type: GrantFiled: September 30, 2002Date of Patent: April 14, 2009Assignee: Kao CorporationInventors: Hideaki Sakai, Shin Koike, Masao Shimizu
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Patent number: 7514113Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.Type: GrantFiled: March 24, 2005Date of Patent: April 7, 2009Assignee: The Procter & Gamble CompanyInventors: David Vincent Zyzak, Robert Alan Sanders, Marko Stojanovic, David Cammiade Gruber, Peter Yau Tak Lin, Maria Dolores Martinez-Sema Villagran, John Keeney Howie, Richard Gerald Schafermeyer
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Patent number: 7500427Abstract: A basket assembly for use with a deep fryer having a lower foraminous basket and an upper foraminous insert which quickly and easily attaches to the lower basket at a predetermined location intermediate the top and bottom of the lower basket to thereby hold the food in place beneath the surface of a hot cooking liquid such as oil. Advantages of the assembly are that it forces foods down to increase the efficiency of flash frying, it provides the ability to cook more than one item at a time while keeping them separated, and it provides a food product which cooks faster because it is unnecessary to turn food which floats to the top, thereby resulting in less fat absorption.Type: GrantFiled: October 18, 2004Date of Patent: March 10, 2009Assignee: Euro-Pro Operating LLCInventor: Mark Rosenzweig
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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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Publication number: 20080282905Abstract: A deep fat fryer with continuous oil filtering and purging of sediments therefrom during uninterrupted fryer operation is provided. The filter includes a cylindrical hollow housing with a first end and a second end and a hollow cylindrical screen with a longitudinal axis and first and second ends. The screen is disposed coaxially within the hollow housing to define an annulus therebetween. A piston mounted within the screen and reciprocatingly movable along the longitudinal axis between the first and second ends of the screen. A pump, seal, and associate motor are provided to provide continuous oil flow through the filter and the remainder of the fryer. A heat exchanger is provided downstream of the pump to transfer heat from the fryer to the oil flowing through the heat exchanger.Type: ApplicationFiled: May 13, 2008Publication date: November 20, 2008Inventors: Steven J. Savage, Charles E. Pierce, John P. Gardner, Mark E. McCabe, Rory A. Longe, Kurt H. Jensen
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Publication number: 20080279994Abstract: 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 peeling, cooking, and rejecting unit operations. For example, the peeling unit operation can be modified to provide a more fully peeled potato slice. The cooking unit operation can be modified by cooking to higher moisture and/or at lower hot oil temperatures to minimize the high-temperature/low-moisture conditions most favorable for acrylamide formation. The rejection unit operation can be modified to reject defects that result in high levels of acrylamide.Type: ApplicationFiled: June 12, 2008Publication date: November 13, 2008Inventors: Catherine Sarah Cantley, Pravin Maganlal Desai, Enrique Michel, V.N. Mohan Rao, George Vindiola
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Publication number: 20080280002Abstract: There is disclosed an edible oil composition, particularly for use in frying and cooking foods, which has a high stability under thermal stress, with less development of degradation products during frying and cooking and less absorption of these degradation products on the surface of the food. The composition consists of a mixture of vegetable oils characterized by a ratio by weight (R) of monounsaturated fatty acids to polyunsaturated fatty acids in the range from 5 to 8, a percentage by weight of saturated fatty acids (S) in the range from 18 to 22%, and a content of antioxidants in the range from 50 to 500 ppm. Advantageously, these antioxidants are produced by molecular distillation from natural lipid starting materials.Type: ApplicationFiled: October 24, 2006Publication date: November 13, 2008Inventors: Umberto Bracco, Mauro Leonardi, Giovanni Morchio
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Publication number: 20080233257Abstract: A cooking facilitator which is preferably portable and well suited for use as both a timer and cooking process facilitator having particular usefulness with cooking objects which have a characteristic associated with establishing a cooking time such as the weight of a turkey in the case of deep frying a turkey or the thickness of a steak in deep frying the same. A gas flow timer for shutting off an overheated or unattended cooking system is also featured.Type: ApplicationFiled: May 8, 2007Publication date: September 25, 2008Inventors: John D. McLemore, Don McLemore
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Publication number: 20080213445Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.Type: ApplicationFiled: March 1, 2007Publication date: September 4, 2008Inventors: Bruce G. Feinberg, Matthew P. Rollins, Sang Hoon Chun
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Publication number: 20080213446Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.Type: ApplicationFiled: March 1, 2007Publication date: September 4, 2008Inventors: Bruce G. Feinberg, Matthew P. Rollins, Sang Hoon Chun