Patents by Inventor Rupak Bajracharya

Rupak Bajracharya 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).

  • Publication number: 20030044489
    Abstract: The invention relates to a dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area, and is refrigerated or frozen prior to use. The product is formed of two or more doughs having different properties after baking. For example, one of the doughs may be crispy and the other chewy. Preferably, after baking the center portion of the dough product would be chewy and the edge portion would be crispy.
    Type: Application
    Filed: August 29, 2002
    Publication date: March 6, 2003
    Inventors: Antonio-Helio Waszyk, Rupak Bajracharya, Robert E. Ross
  • Publication number: 20030044487
    Abstract: The invention relates to a chilled dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area. The product is formed of two or more doughs having different properties after baking. For example, one of the doughs may be crispy and the other chewy. Preferably, after baking the center portion of the dough product would be chewy and the edge portion would be crispy.
    Type: Application
    Filed: August 30, 2001
    Publication date: March 6, 2003
    Inventors: Antonio-Helio Waszyk, Rupak Bajracharya, Robert E. Ross
  • Patent number: 6001405
    Abstract: A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of above 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4.6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0.93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.
    Type: Grant
    Filed: August 25, 1997
    Date of Patent: December 14, 1999
    Assignee: Nestec S. A.
    Inventors: Rupak Bajracharya, George Cherian, Louise Barbara Wyant
  • Patent number: 5922381
    Abstract: A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 to 5.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to 5.6 and a moisture content of from 45% to 65% by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.
    Type: Grant
    Filed: September 2, 1997
    Date of Patent: July 13, 1999
    Assignee: Nestec S.A.
    Inventors: Rupak Bajracharya, Janice Baker, George Cherian, Louise Barbara Wyant
  • Patent number: 5141756
    Abstract: A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.
    Type: Grant
    Filed: August 10, 1990
    Date of Patent: August 25, 1992
    Assignee: Nestec S.A.
    Inventors: Rupak Bajracharya, Thang Ho Dac, Robert D. Wood