Patents by Inventor Chi Ming L. Hsu

Chi Ming L. Hsu has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method for producing frozen proofed dough
    Patent number: 4966778
    Abstract: A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.
    Type: Grant
    Filed: July 22, 1986
    Date of Patent: October 30, 1990
    Assignee: Kraft General Foods, Inc.
    Inventors: Earl J. Benjamin, Charles H. Ke, Richard B. Hynson, Chi Ming L. Hsu
  • Frozen dough having improved frozen storage shelf life
    Patent number: 4847104
    Abstract: A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.
    Type: Grant
    Filed: December 2, 1981
    Date of Patent: July 11, 1989
    Assignee: General Foods Corporation
    Inventors: Earl J. Benjamin, Charles H. Ke, Richard B. Hynson, Chi Ming L. Hsu