Patents by Inventor Soumya Roy
Soumya Roy 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: 20170257684Abstract: A packet optical network may include a packet optical gateway node that is configured to advertise a segment label to other nodes in the network where the segment label is used by a source node in place of a conventional segment routing label when the source node generates the list of labels included in the header of a data packet while establishing a path through a network. The segment label differs from a conventional segment routing label in that the segment label indicates the L0/L1 device or path as opposed to the L2/L3 device indicated by a conventional segment routing label.Type: ApplicationFiled: August 26, 2016Publication date: September 7, 2017Inventors: Madhukar ANAND, Sanjoy BARDHAN, Ramesh SUBRAHMANIAM, Soumya ROY
-
Patent number: 9730459Abstract: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.Type: GrantFiled: January 7, 2016Date of Patent: August 15, 2017Assignee: General Mills, Inc.Inventors: Soumya Roy, Madonna M Ray, Jean L Weber
-
Publication number: 20160128344Abstract: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.Type: ApplicationFiled: January 7, 2016Publication date: May 12, 2016Applicant: General Mills, Inc.Inventors: Soumya Roy, Madonna M. Ray, Jean L. Weber
-
Patent number: 9241495Abstract: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.Type: GrantFiled: July 18, 2006Date of Patent: January 26, 2016Assignee: General Mills, Inc.Inventors: Soumya Roy, Madonna M. Ray, Jean L. Weber
-
Publication number: 20160000125Abstract: The present specification provides a non-sticky, free-flowing solid comestible, which is typically sticky, by coating it with a flow agent. Methods of preparing the flow agent and a food body substantially coated with the flow agent are also described.Type: ApplicationFiled: March 13, 2014Publication date: January 7, 2016Inventor: Soumya Roy
-
Publication number: 20110256279Abstract: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.Type: ApplicationFiled: April 6, 2011Publication date: October 20, 2011Applicant: OCEAN SPRAY CRANBERRIES, INC.Inventors: Soumya Roy, Kellie Denson, Harold L. Mantius
-
Publication number: 20110117244Abstract: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.Type: ApplicationFiled: January 21, 2011Publication date: May 19, 2011Inventors: Soumya Roy, Madonna M. Ray, Jean L. Weber
-
Publication number: 20100165958Abstract: A method for facilitating association of a client device with an access point in a wireless communication system is disclosed. The method comprises the access point receiving at least one client parameter and required throughput from the client device. The access point computes an achievable transmission rate for the client device based on the client parameter. The access point then estimates throughput for the client device based on the achievable transmission rate. Thereafter, the access point computes a utility value considering an association with the client device. The utility value is based oil the estimated throughput and the required throughput of the client device. The access point then determines a possibility of an association of the client device based on the utility value.Type: ApplicationFiled: December 30, 2008Publication date: July 1, 2010Applicant: Symbol Technologies, Inc.Inventors: Soumya Roy, Shantanu Biswas, Anurag Goyal
-
Publication number: 20080069928Abstract: A preservation system for extending the shelf life of a farinaceous food intermediate having a water activity greater than 0.75, the preservative system comprising a chelating agent, at least an antimicrobial acid, and a reducing agent. The method of preparing and extending the shelf life of farinaceous food intermediates and farinaceous food intermediates having long shelf life are also described.Type: ApplicationFiled: October 6, 2004Publication date: March 20, 2008Inventors: Gregg Moder, Polam Reddy, Soumya Roy, Jean Weber, Lauren Shimek, Liza Levin
-
Patent number: 7180858Abstract: The available bandwidth of a communication path between two nodes of a computer network is determined using probe packages that are transmitted between a sender one of the nodes and a receiver one of the nodes at varying transmission rates. Each successive transmission rate of the probe packages is selected according to: (i) an achieved throughput for a transmission of a preceding one of the probe packages, and (ii) a deviation between the achieved throughput for the transmission of the preceding one of the probe packages and a corresponding transmission rate of the preceding one of the probe packages.Type: GrantFiled: December 27, 2001Date of Patent: February 20, 2007Assignee: Adara Networks, Inc.Inventors: Soumya Roy, Jose J. Garcie-Luna-Aceves
-
Publication number: 20070020369Abstract: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.Type: ApplicationFiled: July 18, 2006Publication date: January 25, 2007Inventors: Soumya Roy, Madonna Ray, Jean Weber
-
Patent number: 7033625Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).Type: GrantFiled: September 10, 1998Date of Patent: April 25, 2006Assignee: General Mills, Inc.Inventors: Gary S. Bachand, Soumya Roy, Jeffrey A. Taylor, Craig E. Zimmermann
-
Publication number: 20050202143Abstract: A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citric, fumaric, lactic, malic, phosphoric, sodium acid sulfate and mixtures thereof. A method of preparing bakery products having a shelf life enhancing composition are also described.Type: ApplicationFiled: March 12, 2004Publication date: September 15, 2005Inventors: Soumya Roy, Lauren Shimek, Jean Weber, Ondine Baird
-
Patent number: 6874296Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).Type: GrantFiled: January 20, 2004Date of Patent: April 5, 2005Assignee: General Mills, Inc.Inventors: Gary S. Bachand, Soumya Roy, Jeffrey A. Taylor, Craig E. Zimmermann
-
Publication number: 20040151800Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).Type: ApplicationFiled: January 20, 2004Publication date: August 5, 2004Inventors: Gary S. Bachand, Soumya Roy, Jeffrey A. Taylor, Craig E. Zimmermann
-
Patent number: 6596334Abstract: Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.Type: GrantFiled: September 26, 2000Date of Patent: July 22, 2003Assignee: General Mills, Inc.Inventors: Gregory Flickinger, Philip K. Zietlow, James L. Stinson, Bernhard Van Lengerich, Soumya Roy
-
Patent number: 6458405Abstract: Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2; C) about 10% to 20% moisture. The gelling system comprises high methoxyl pectin and kappa carrageenan. The gelling system allows for a high solids level but a low viscosity when maintained above 130° F. Also disclosed are methods for the preparation of such gelled products involving forming a hot fluid high solids gellable slurry, forming the hot fluid gellable slurry into pieces such as by starch molding and curing to form gelled food product in the form of pieces of about 1 to 5 g. By virtue of the high solids concentrations the duration of the curing step is greatly reduced.Type: GrantFiled: July 17, 2000Date of Patent: October 1, 2002Assignee: General Mills, Inc.Inventors: Soumya Roy, Ann L Ryan
-
Publication number: 20020022078Abstract: Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 &mgr;m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.Type: ApplicationFiled: September 5, 2001Publication date: February 21, 2002Inventors: Daniel L. Gordon, Kelly S. Schwenn, Ann L. Ryan, Soumya Roy
-
Patent number: 6153233Abstract: Topical applications are provided to the support material (16) before the deposit of the food (14) thereon or to the food (14) after the deposit of the food (14) on the support material (16). Thus, although the food (14) is continuously deposited on the support material (16), the characteristics of the food is varied by contact with the topical application. In the preferred form, the topical applications are in the form of flavors, colorants and/or fortification ingredients and especially temperature sensitive ingredients.Type: GrantFiled: August 12, 1998Date of Patent: November 28, 2000Assignee: General Mills, Inc.Inventors: Daniel L. Gordon, Paul D. Nordling, Soumya Roy
-
Patent number: 6077557Abstract: Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm.sup.2 ; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 .mu.m, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortofied composition and forming into desired shaped and sized pieces.Type: GrantFiled: November 20, 1998Date of Patent: June 20, 2000Assignee: General Mills, Inc.Inventors: Daniel L. Gordon, Kelly S. Schwenn (nee Rudd), Ann L. Ryan, Soumya Roy