John A Mathew

US Patent:

7364766, Apr 29, 2008

Filed:

Oct 10, 2003

Appl. No.:

10/683967

Inventors:

Sheri Lynn Baker - Dallas TX, US
John Mampra Mathew - Plano TX, US
Renu Mathew - Plano TX, US
Bruce Edward Rogers - Irving TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A21D 10/00

US Classification:

426622, 426458, 426466

Abstract:

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.

US Patent:

7820219, Oct 26, 2010

Filed:

Jun 12, 2007

Appl. No.:

11/761801

Inventors:

Sheri Lynn Baker - Dallas TX, US
John Mampra Mathew - Plano TX, US
Renu Mathew - Plano TX, US
Bruce Edward Rogers - Irving TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/226
A21D 13/00

US Classification:

426537, 426438, 426466, 426549, 426560, 426622, 426808

Abstract:

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.

US Patent:

8318229, Nov 27, 2012

Filed:

Jan 24, 2005

Appl. No.:

11/041399

Inventors:

Pravin Maganlal Desai - Carrollton TX, US
John Mampra Mathew - Plano TX, US
Gerald James Vogel - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A23L 1/01

US Classification:

426438, 426446, 426637, 426808

Abstract:

A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.

US Patent:

20050260314, Nov 24, 2005

Filed:

May 19, 2004

Appl. No.:

10/848881

Inventors:

Sheri Baker - Dallas TX, US
Ajay Bhaskar - Allen TX, US
John Mathew - Plano TX, US
Renu Mathew - Plano TX, US
Kevin Trick - Dallas TX, US

International Classification:

A21D006/00

US Classification:

426496000

Abstract:

A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

US Patent:

20060034988, Feb 16, 2006

Filed:

Aug 16, 2004

Appl. No.:

10/919417

Inventors:

Steven Bresnahan - Plano TX, US
Pravin Desai - Carrollton TX, US
John Mathew - Plano TX, US
Holly Nahrgang - Frisco TX, US
Vamshidhar Puppala - McKinney TX, US

International Classification:

A21D 6/00

US Classification:

426502000

Abstract:

An improved method to produce a dough sheet having improved uniform properties in a high-speed manufacturing environment. In accordance with one embodiment of the present invention, the dough sheeting system comprises improved control of dough particles in the sheeter nip, and improved control of dough properties across the width of the dough sheet including, but not limited to, uniform thickness, uniform work input, uniform moisture content, uniform emulsifier content, and uniform dry ingredient content. In a preferred embodiment, the improvements described herein enable the high-speed production of stackable chip products. Improved mixing and control of process conditions in dry and wet upstream mixers enable such production.

US Patent:

20080044534, Feb 21, 2008

Filed:

Aug 23, 2007

Appl. No.:

11/843761

Inventors:

Sheri Baker - Dallas TX, US
Ajay Bhaskar - Allen TX, US
John Mathew - Plano TX, US
Renu Mathew - Plano TX, US
Kevin Trick - Dallas TX, US

International Classification:

A23L 1/164

US Classification:

426439000

Abstract:

A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

US Patent:

20080268108, Oct 30, 2008

Filed:

Apr 24, 2007

Appl. No.:

11/739331

Inventors:

Sevugan Palaniappan - Plano TX, US
Richard Metivier - Highland Village TX, US
John Mampra Mathew - Plano TX, US

International Classification:

A23B 7/055

US Classification:

426131

Abstract:

A method is disclosed for producing shelf-stable guacamole. A number of hurdles to the contamination of the guacamole are put into place during mixing, packaging, and post-packaging processing. Antimicrobial additives are added during mixing. The amount of oxygen allowed inside the guacamole container is reduced during packaging. After packaging, the guacamole is subjected to high pressure and mild thermal processing.

US Patent:

20130036919, Feb 14, 2013

Filed:

Oct 22, 2012

Appl. No.:

13/657291

Inventors:

John Mampra MATHEW - Plano TX, US
Gerald James VOGEL - Dallas TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A47J 37/12

US Classification:

99404, 99403

Abstract:

A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.