Yi Zhu

US Patent:

20120114805, May 10, 2012

Filed:

Nov 10, 2010

Appl. No.:

12/943632

Inventors:

Gary Ehrhardt - Plano TX, US
Jason Thomas Niermann - Frisco TX, US
Yi Zhu - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/237

US Classification:

426 97, 426293, 426 99

Abstract:

The invention allows for a reduction in the amount of salt topically applied to a food product with an oil layer on its outer surface, without adversely affecting the taste of the food product. Salt particles with a particle size greater than the thickness of the oil layer are topically applied to the food product. Because substantially all of the salt particles protrude from the oil layer, they provide a saltiness perception having no meaningful difference from the saltiness perception provided by a control salt applied at higher levels.

US Patent:

20190269150, Sep 5, 2019

Filed:

Mar 5, 2018

Appl. No.:

15/911428

Inventors:

- Plano TX, US
Charlene GLADDEN - McKinney TX, US
Chien-Seng HWANG - Frisco TX, US
Thomas Anthony TREZZA - Plano TX, US
Yi ZHU - Plano TX, US

International Classification:

A23J 3/26
A23P 30/25
A23L 5/10
A23J 3/16
A23J 3/18

Abstract:

Gluten and legume protein are combined with an aqueous solution and leavening agent, and processed through an extruder to obtain an expanded textured product resembling a pork snack food. The extruder is configured with a die assembly having a perforation plate with a plurality of small perforations and a forming die with a die opening that may be partitioned into a collection of smaller openings in order to produce products with desired dimensions. The viscous melt is cooked in the extruder and then forced through the die assembly. Upon exiting the forming die of the extruder, a fibrous product base is formed, expanded with air pockets. The base is then further cooked to a shelf stable moisture content, seasoned, and ready for consumption.

US Patent:

20190246653, Aug 15, 2019

Filed:

Feb 13, 2018

Appl. No.:

15/895088

Inventors:

- Plano TX, US
Chien-Seng Hwang - Frisco TX, US
Thomas Anthony Trezza - Plano TX, US
Chad Woelfle - Farmers Branch TX, US
Yi Zhu - Plano TX, US

International Classification:

A21D 13/45
A21D 2/26
A21D 2/36
A21D 13/064
A21D 13/24

Abstract:

Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing moisture to produce an expanded wafer. The expanded wafers may be cut into shapes and/or topped with various snack food toppings to make either sweet or savory snack food products. The wafers may also be used to make a sandwich-type snack food using at least two wafers with a filling in between. Alternatively, the expanded wafer be infused with flavoring solutions to form leather snack food products.

US Patent:

20190191725, Jun 27, 2019

Filed:

Dec 21, 2017

Appl. No.:

15/849952

Inventors:

- Plano TX, US
Chien-Seng Hwang - Frisco TX, US
Thomas A. Trezza - Plano TX, US
Yi Zhu - Plano TX, US

International Classification:

A21D 13/40
A21D 6/00
A23L 5/10
A23L 29/00

Abstract:

A spongy dough comprising a high amount of wheat gluten is formed into a loaf and subjected to a series of cooling and cooking steps including chilling, boiling, cooling, frying, and drying to produce imitation bacon snack food products with a low water activity of less than 0.85.