| Patent application number | Description | Published |
|---|
| 20080241332 | Process for Producing Nut-Based Expandable Pellets and Nut-Based Snack Chips - A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pellets and dried. Starch pellets can then optionally be mixed with the nut pellets or small nut pieces and cooked to form a snack chip. The snack chip is formed by compressing and cooking the pellet mixture, expanding the pellet mixture, and compressing the pellet mixture again. | 10-02-2008 |
| 20080248179 | DIRECT EXPANDED SNACK MADE WITH PEANUT FLOUR AND METHOD FOR MAKING - A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned. | 10-09-2008 |
| 20090162504 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation. | 06-25-2009 |
| 20090280224 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE - A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again. | 11-12-2009 |
| 20100098829 | FRUIT AND VEGETABLE SNACKS - The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying. | 04-22-2010 |
| 20100255163 | Flavor Infused Nut Snack - The present invention discloses formulations and methods for making an infused nut snack. Ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions. The infused nuts are oil or dry roasted and then minimally topically flavored. | 10-07-2010 |
| 20110076381 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE - A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the potato slice. Alternatively, the expanded potato slice is compressed again. | 03-31-2011 |
| 20110318471 | PROCESSING TECHNIQUE TO THAW PARTIALLY FROZEN FRUITS AND VEGETABLES AND INCORPORATING SOLIDS - A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation. | 12-29-2011 |
| 20120015091 | DIRECT EXPANDED SNACK MADE WITH PEANUT FLOUR AND METHOD FOR MAKING - A method for making a direct expanded snack piece shaped like a peanut is disclosed. Ingredients comprising peanut flour, ground corn product, rice flour and oat flour are introduced into an extruder. The ingredients are hydrated and extruded through an orifice adapted to produce a puffed snack piece shaped like a peanut and cut into puffed snacks. The puffed snacks are dried and seasoned. | 01-19-2012 |
| 20120196021 | Fruit and Vegetable Snacks - The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying. | 08-02-2012 |
| Patent application number | Description | Published |
|---|
| 20100271019 | PREDICTING PROPERTIES OF LIVE OILS FROM NMR MEASUREMENTS - A fluid property of live crude oil removed from an earth formation is determined using nuclear magnetic resonance (NMR) measurements. A pressure cell, located on or near the earth's surface, and in which the live crude oil is disposed, is provided. An NMR tool capable of making NMR measurements on the live crude oil is provided, as is a database linking existing NMR data and the fluid property. A mapping function is created from a combination of radial basis functions and parameters of the mapping function are derived using the database. NMR data are acquired on the live crude oil using the NMR tool, and the fluid property is estimated from the acquired NMR data using the mapping function. | 10-28-2010 |
| 20100313633 | ESTIMATING EFFECTIVE PERMEABILITIES - A method for determining effective permeabilities of earth formations. The method includes receiving a database having one or more measurements made on a collection of fluid filled rocks and dividing the measurements into input measurements and output measurements. The input measurements include one or more measured properties of the fluid filled rocks and the output measurements include the corresponding effective permeabilities of the fluid filled rocks. The method then includes constructing a mapping function using the input measurements and the output measurements. The mapping function may then be used to predict the effective permeabilities of one or more rocks that are not part of the collection of fluid filled rocks. As such, the method may then include receiving one or more input measurements made on one or more rocks that are not part of the collection of fluid filled rocks and predicting the effective permeabilities of the rocks using the mapping function and the input measurements made on the rocks. | 12-16-2010 |
| 20110227570 | DETERMINING THE LARMOR FREQUENCY FOR NMR TOOLS - The Larmor frequency for an in situ nuclear magnetic resonance (NMR) tool is determined and used to acquire NMR data. An NMR tool is provided and placed in situ, for example, in a wellbore. An initial estimate of the Larmor frequency for the in situ NMR tool is made and NMR data are acquired using the in situ NMR tool. A spectral analysis is performed on the NMR data, or optionally, the NMR data are digitized and a discrete Fourier transform (DFT) is performed on the digitized NMR data. The modal frequency of the spectral analysis or DFT is determined, and the Larmor frequency for the in situ NMR tool is determined using the modal frequency. The NMR tool is modified to transmit at the determined Larmor frequency and then used to acquire further NMR data. | 09-22-2011 |
