Keith W Barber

US Patent:

D495852, Sep 14, 2004

Filed:

Nov 21, 2002

Appl. No.:

29/171402

Inventors:

Keith Alan Barber - Frisco TX

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

0101

US Classification:

D 1125, D1130, 426144

US Patent:

7074445, Jul 11, 2006

Filed:

Oct 30, 2003

Appl. No.:

10/696970

Inventors:

Keith Alan Barber - Frisco TX, US
Adrianna Ashley Heywood - Plano TX, US
K. Michael King - Dallas TX, US
Stephen Louis Rice - Highland Village TX, US
Richard James Ruegg - Coppell TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23P 1/08

US Classification:

426292, 426289

Abstract:

A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

US Patent:

7569242, Aug 4, 2009

Filed:

Jan 12, 2006

Appl. No.:

11/330631

Inventors:

Keith Alan Barber - Frisco TX, US
Adrianna Ashley Heywood - Plano TX, US
K. Michael King - Dallas TX, US
Stephen Louis Rice - Highland Village TX, US
Richard James Ruegg - Coppell TX, US

Assignee:

Frito-Lay North America, Inc - Plano TX

International Classification:

A23P 1/08

US Classification:

426292, 426289

Abstract:

A snack food having large three-dimensional seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

US Patent:

D679476, Apr 9, 2013

Filed:

May 13, 2011

Appl. No.:

29/391830

Inventors:

Keith Alan Barber - Frisco TX, US
Deborah Fischer - McKinney TX, US
John Hildebrand - Flower Mound TX, US
Enrique Michel - Dallas TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

0101

US Classification:

D 1125

US Patent:

D690896, Oct 8, 2013

Filed:

Sep 30, 2011

Appl. No.:

29/403107

Inventors:

Keith Alan Barber - Frisco TX, US
Deborah Fischer - McKinney TX, US
John Hildebrand - Flower Mound TX, US
Enrique Michel - Dallas TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

0101

US Classification:

D 1125

US Patent:

8613969, Dec 24, 2013

Filed:

Jul 22, 2011

Appl. No.:

13/189170

Inventors:

Keith Alan Barber - Frisco TX, US
Christopher James Koh - Southlake TX, US
Ram Pandit - Dallas TX, US
Scott L. Sullivan - Frisco TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/01

US Classification:

426417, 426438, 426472, 426478, 426523

Abstract:

Disclosed is an improved process and system for producing low oil fried food products. The process discloses frying food products at atmospheric pressure, and deoiling the fried food products using a centrifuge under vacuum pressure.

US Patent:

20030183092, Oct 2, 2003

Filed:

Mar 29, 2002

Appl. No.:

10/109059

Inventors:

Keith Barber - Frisco TX, US
William Slovak - Colleyville TX, US

Assignee:

RECOT, INC. - Pleasonton CA

International Classification:

B02C011/08

US Classification:

099/516000, 099/536000

Abstract:

A system and method for applying brine solution to food pieces, such as potato chips, allows application of brine solution to a continuous stream of food pieces in a brine bath, while maintaining a continuously refreshed supply of brine solution in the brine bath, but without requiring that the used brine be discharged as effluent. Food pieces are washed in a water bath and then deposited, with an amount of surface water carried on the washed slices, into a brine bath tank. The brine bath tank has a predetermined volume of brine solution at a predetermined concentration of brining substance in the solution. The food pieces are marinated in the brine bath so as to thoroughly wet the pieces and are then removed from the brine bath tank with an amount of surface solution carried on the slices. The amount of surface solution carried on the marinated slices is greater than the amount of surface water carried on the washed, pre-marinated slices. Brine solution and/or salts are continuously added to the brine bath tank to maintain a specified volume and concentration of brine solution within the brine bath tank. The amount of brine solution that is removed from the brine bath tank is about equal to the amount of fresh brine solution and/or salts that are added to the tank, so that the entire volume of brine solution within the brine bath tank is replaced after processing a predetermined amount of food pieces through the brine bath tank. A microbicide may be added to the brine bath tank to prevent microbial growth within the tank, and the brine solution may be filtered to remove filterable contaminants therefrom.

US Patent:

20060088633, Apr 27, 2006

Filed:

Oct 26, 2004

Appl. No.:

10/973567

Inventors:

Keith Barber - Frisco TX, US
David Barry - Highland Village TX, US
Kelly Miller - The Colony TX, US
Donald Neel - Highland Village TX, US
Myron Silver - Highland Village TX, US
Tawnya Lynn Smart - Plano TX, US
James Stalder - Dallas TX, US

International Classification:

A23B 4/044
A23B 4/03

US Classification:

426465000

Abstract:

A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, frying the chip, and concurrently dehydrating and de-oiling the chip with superheated steam in a single unit operation.