RICHARD C SMITH
Electrician at Locust Dr, Mckinney, TX

2005009, May 5, 2005

Jan 12, 2004

10/755577

Adrianna Heywood - Plano TX, US
K. King - Dallas TX, US
Richard Smith - McKinney TX, US
Heather Longo - Richardson TX, US

A23G001/00

426089000

Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. 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. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

2006011, Jun 1, 2006

Jan 6, 2006

11/327600

Adrianna Heywood - Plano TX, US
K. King - Dallas TX, US
Richard Smith - McKinney TX, US
Heather Longo - Richardson TX, US

A23L 1/00

426292000

Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. 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. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

2011025, Oct 20, 2011

Apr 20, 2010

12/763278

Deepali Palta - Dallas TX, US
Richard Todd Smith - McKinney TX, US
James William Stalder - Dallas TX, US

FRITO-LAY NORTH AMERICA, INC. - Plano TX

A21D 13/00, A23P 1/10, A23L 1/01

426550, 426497, 426438

Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such as starches, fibers, protein, and/or vitamin and mineral fortification can be added prior to forming a legume-based dough. Kneaded or shaped dough can be cooked and seasoned to make a nutritious snack food comprising between about 5 and about 6 grams of protein per one ounce serving, or between about 10%-30% protein.

2013004, Feb 21, 2013

Aug 19, 2011

13/213722

Andres Victor ARDISSON-KORAT - Dallas TX, US
Christina Lee COON - Plano TX, US
David Wallice GRAHAM - Frisco TX, US
Sander HOWARD - Dallas TX, US
Iris HUANG - Plano TX, US
Bharadwaj NARAYANAN - Plano TX, US
Bulent OZTURK - Istanbul, TR
Passaporn SIRICURURATANA - Bangkok, TH
Richard Todd Smith - McKinney TX, US
Sinem Gufran YURDAKAN-INCE - Istanbul, TR

FRITO-LAY NORTH AMERICA, INC. - Plano TX

A21D 13/08, A23P 1/14, A23P 1/12

426550, 426549, 426559

The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product.

2009020, Aug 20, 2009

Feb 19, 2008

12/033665

GENEVIEVE BARNARD LAWSON - Carrollton TX, US
Richard Todd Smith - McKinney TX, US

A23P 1/08, A23L 1/48, A23G 3/54

426 93, 426291, 426 89, 426102, 426103

A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.

2006000, Jan 12, 2006

Jul 8, 2004

10/887399

Theodore Baumgartner - Fairview TX, US
Richard Smith - McKinney TX, US

A21D 10/00

426549000

A method for making a low or reduced carbohydrate dough for making snack food products with a reduced carbohydrate content. Legumes such as soybeans are cooked near boiling, drained, and milled. Dry ingredients such as starch, fiber, and/or protein can be added to lower the dough moisture content so the dough can be sheeted and cut into pre-forms. The pre-forms can then be cooked, by frying or baking, and seasoned to make a low carbohydrate tortilla-like snack food.

2008014, Jun 19, 2008

Dec 15, 2006

11/611277

Carol McCall - McKenney TX, US
Scott L. Sullivan - Frisco TX, US
Richard Todd Smith - McKinney TX, US

A21D 10/02, A23L 1/10, A23L 1/36

426557, 426549

The present invention discloses formulations for fried nut-based snack chips that have a hearty, crunchy, blistered texture. Ingredient formula ranges and processing steps are disclosed that provide improved dough sheet integrity during processing, and improved flavor, texture, appearance and structural integrity of the fried snack chip. The dry ingredients are combined with water to make a dough, which is then sheeted and cut into pieces. The pieces are toasted and fried to produce nut-based snack chips.

2009011, Apr 30, 2009

Oct 29, 2007

11/927019

Ted Baumgartner - Fairview TX, US
Matt Dashiell - The Colony TX, US
Ashley Leidolf - Addison TX, US
Richard Todd Smith - McKinney TX, US
Karly Soehl - Dallas TX, US
Carol Tompkins - Frisco TX, US
Mehrnaz Vafaie - Plano TX, US

A23L 1/09, A23L 1/00

426103, 426303

A seasoned snack food with a protective coating is provided. The protective coating provides the consumer with reduced tactile messiness, and dissolves quickly in the mouth resulting in rapid flavor delivery.