Joseph W Kelly

US Patent:

6378795, Apr 30, 2002

Filed:

Mar 22, 2000

Appl. No.:

09/532469

Inventors:

Joseph William Kelly - Grapevine TX
Debra Anne Kiner - Plano TX
Larry Carl Swarvar - Dallas TX

Assignee:

Recot, Inc. - Pleasanton CA

International Classification:

B02C 706

US Classification:

241223, 241243

Abstract:

An improved method and apparatus for the formation of food clusters by using a fingerwheel to break a bed of food product into clusters of a uniform size. After the food product, such as popcorn, and the coating that is placed on the product is mixed together, a bed of the mixture is formed. The bed is then forced through stationary fingers by the fingerwheel at an optimum temperature for forming clusters, thus breaking the bed into individual clusters. The average size of the clusters is determined by the spacing between the fingers on the fingerwheel and the stationary fingers when they are meshed together. Once the clusters are broken up, the clusters are sent to a sifter/cooler where the clusters are cooled and sifted before being combined.

US Patent:

6555153, Apr 29, 2003

Filed:

May 30, 2002

Appl. No.:

10/171727

Inventors:

Lewis Conrad Keller - McKinney TX
Joseph William Kelly - Grapevine TX
Nancy J. Moriarity - Richardson TX

Assignee:

RECOT, Inc. - Pleasanton CA

International Classification:

A21D 600

US Classification:

426516, 426242, 426440, 426448, 426503

Abstract:

The method for producing extruded, farinaceous pellets includes extruding a mixture so that it expands upon exiting an extruder. This prepuffed ribbon is then subjected to stretching and cutting steps to produce pellets. The prepuffing reduces the moisture content of the ribbon so that cut pellets made from the ribbon can be immediately processed without the need for a moisture conditioning and/or dehydration step. In stretching, the extrudate ribbon is passed through a set of rollers to increase the extrudate ribbons velocity thereby causing the ribbon to stretch. Stretching the extrudate ribbon causes a reduction in thickness along with an increase in density. After cutting, the pellets can then be expanded in a puffing stage to produce a product that has a desirable light and crunchy texture.

US Patent:

6586031, Jul 1, 2003

Filed:

May 21, 2002

Appl. No.:

10/152668

Inventors:

Joseph William Kelly - Grapevine TX

Assignee:

Recot, Inc. - Pleasanton CA

International Classification:

A21D 800

US Classification:

426516, 426499, 426503, 426514

Abstract:

The method for producing an expanded, shaped pellet products with an annular cavity includes extruding a mixture to form a tubular extrudate. This is formed by extruding dough around and through a die insert having one or more sources for injecting air, other inert gas, or liquid into an annular cavity into a portion of the tubular extrudate. After exiting the extruder, the shaped extrudate initially expands at it exits the extruder die but is then stretched so as to substantially return the extrudate to an unexpanded state. Thereafter, the stretched extrudate is cut into shaped pellets with annular cavities. Upon being further heated, for example, in a hot air puffer, the pieces are puffed to produce expanded, shaped snack products with annular cavities without the need for a dehydration and/or conditioning step.

US Patent:

6893673, May 17, 2005

Filed:

Jul 18, 2002

Appl. No.:

10/198531

Inventors:

Jennifer Elizabeth Hander - Frisco TX, US
Brian Peter Jacoby - Plano TX, US
Joseph William Kelly - Grapevine TX, US
Nolvia Elizabeth Zelaya - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A21D002/00

US Classification:

426560, 426438, 426439, 426653, 426808

Abstract:

An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100 F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.

US Patent:

7037546, May 2, 2006

Filed:

Jun 7, 2004

Appl. No.:

10/862299

Inventors:

Jennifer Elizabeth Hander - Frisco TX, US
Brian Peter Jacoby - Plano TX, US
Joseph William Kelly - Grapevine TX, US
Donald Vaughn Neel - Highland Village TX, US
Mary Parsons - Plano TX, US
Darrell Lee Taylor - Dallas TX, US
Nolvia Elizabeth Zelaya Montes - Jalisco, MX

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A21D 2/00

US Classification:

426560, 426438, 426439, 426653, 426808

Abstract:

An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100 F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.

US Patent:

7897191, Mar 1, 2011

Filed:

Dec 11, 2006

Appl. No.:

11/609214

Inventors:

Joseph William Kelly - Grapevine TX, US
Terry Moros - Frisco TX, US
Vamshidhar Puppala - McKinney TX, US
Paula A. Wege - Plano TX, US

Assignee:

Frito-Lay North America, Inc. - Plano TX

International Classification:

A21D 13/00
A21D 2/36

US Classification:

426560, 426549, 426439, 426473

Abstract:

A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.

US Patent:

46471227, Mar 3, 1987

Filed:

Aug 16, 1985

Appl. No.:

6/766322

Inventors:

Joseph F. Kelly - Phoenix AZ

Assignee:

ITT Corporation - New York NY

International Classification:

H01R 1366

US Classification:

339 14R

Abstract:

A filter connector is provided which securely holds each of its contacts and electrically connects a capacitor between each contact and an electrical ground, which is rugged and can be constructed at low cost. The connector includes a metal shell with a rear shell wall having holes through which the contacts pass. A group of tubular capacitors with terminals at its outside and inside are installed in the holes, and each contact passes through a central hole of a tubular capacitor. The outside terminal of each capacitor is soldered to the rear shell wall, and the inner terminal of each capacitor is soldered to a contact. The capacitor has a flange on its front end that abuts the front face of the rear shell wall, and the contact has an enlarged middle portion whose rear abuts the front of the capacitor and whose front abuts a front insulator of the connector.

US Patent:

20170094980, Apr 6, 2017

Filed:

Dec 15, 2016

Appl. No.:

15/380181

Inventors:

- Plano TX, US
Joseph William KELLY - Grapevine TX, US

International Classification:

A21D 8/02
A23L 5/10
A21D 13/42
A21C 11/12

Abstract:

A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.