Frito-Lay North America, Inc.

Richard Lai

Pierre Faa

Ashish Anand

Vamshidhar Puppala

Phillip Stuart Frazier

Varadharajan Radhamani Basker

William Cartwright Weller

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&#xb0; to about 50&#xb0; F. and at a Brix of about 40&#xb0; to about 50&#xb0;. 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.

Processing technique to thaw partially frozen fruits and vegetables and incorporating solids

The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the texture soft and crunchy, and the color and flavor acceptable. The ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce a multi-grain, whole grain baked snack food.

Production of multi-grain, whole-grain, soft and crunchy sheeted snacks

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Plano, TX, United States of America

Richard Lai