Patents by Inventor Yen-Ping Chin Hsieh
Yen-Ping Chin Hsieh 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).
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Publication number: 20100332140Abstract: A method of assessing the eating experience of a companion animal. Further, a feeding device utilized in assessing the eating experience of a companion animal. Further, a method of modifying at least one attribute of a food product as a result of assessing the eating experience of a companion animal.Type: ApplicationFiled: June 30, 2009Publication date: December 30, 2010Inventors: Jonathan Livingston Joyce, Charles Thomas Goubeaux, Kelly Stewart Teegarden, Gregory Dean Sunvold, Yen-Ping Chin Hsieh, Lee Ann Hagerty
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Patent number: 6572910Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: GrantFiled: May 24, 2001Date of Patent: June 3, 2003Assignee: The Procter & Gamble Co.Inventors: David Arthur Lanner, Yen-Ping Chin Hsieh, Stephen Paul Zimmerman, Lee Michael Teras, Charles Edward Jones, John Russell Herring, Russell William Groves, Mark Joseph Fiteny
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Patent number: 6432465Abstract: Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.Type: GrantFiled: July 1, 1997Date of Patent: August 13, 2002Assignee: The Procter & Gamble Co.Inventors: Maria Dolores Martines-Serna Villagran, Francisco Valentino Villagran, David Arthur Lanner, Yen-Ping Chin Hsieh
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Patent number: 6352732Abstract: A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display.Type: GrantFiled: January 16, 2001Date of Patent: March 5, 2002Assignee: The Procter & Gamble Co.Inventors: David Arthur Lanner, Gerald C. McDonald, Yen-Ping Chin Hsieh, Michael Weber, Pamela Susan Wehner, Barbara Ann Anderson, Maria Dolores Martinez-Serna Villagran, Kenneth Bryan Williams, Jacqueline Conrad Heisey
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Publication number: 20020025367Abstract: Full-fat, reduced-fat, low-fat, and fat-free snack food products with enhanced flavor. The enhanced flavor is obtained by incorporating flavor enhancers, particulates, Vitamin C, herbs & spices, or mixtures thereof into the dough.Type: ApplicationFiled: April 2, 2001Publication date: February 28, 2002Applicant: The Procter & Gamble Co.Inventors: Deborah Adamo Koehler, Thomas Northrup Asquith, Robert Leslie Swaine, Peter Yen-Chih Lin, James Earl Trout, Yen-Ping Chin Hsieh, Dennis Paul Kirkpatrick
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Publication number: 20020022076Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: ApplicationFiled: May 24, 2001Publication date: February 21, 2002Inventors: David Arthur Lanner, Yen-Ping Chin Hsieh, Stephen Paul Zimmerman, Lee Michael Teras, Charles Edward Jones, John Russell Herring, Russell William Groves, Mark Joseph Fiteny
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Publication number: 20020018837Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.Type: ApplicationFiled: May 24, 2001Publication date: February 14, 2002Inventors: David Arthur Lanner, Yen-Ping Chin Hsieh, Peter Yen-Chih Lin, Stephen Paul Zimmerman, Russell William Groves, Susan Louise Joa, Lee Michael Teras, Charles Michael Garrison, Charles Edward Jones, John Russell Herring
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Publication number: 20010053401Abstract: Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary.Type: ApplicationFiled: January 16, 2001Publication date: December 20, 2001Inventors: David Arthur Lanner, Gerald C. McDonald, Yen-Ping Chin Hsieh, Michael Weber, Pamela Susan Wehner, Barbara Ann Anderson, Maria Dolores Martinez-Serna Villagran, Kenneth Bryan Williams, Jacqueline Conrad Heisey
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Patent number: 6277423Abstract: Disclosed is a fried snack, a fried snack dough, and a process for preparing the same. The snack is prepared from a dough comprising starch-based flour, pregelled modified starch, and added water. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.Type: GrantFiled: August 21, 2000Date of Patent: August 21, 2001Assignee: The Procter & Gamble Co.Inventors: Mario Escobar Orosa, David Arthur Lanner, Yen-Ping Chin Hsieh, David Shang-Jie Chang
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Patent number: 6217921Abstract: Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary.Type: GrantFiled: July 20, 1999Date of Patent: April 17, 2001Assignee: The Procter & Gamble CompanyInventors: David Arthur Lanner, Yen-Ping Chin Hsieh, Michael Weber, Pamela Susan Wehner, Barbara Ann Anderson, Maria Dolores Martinez-Serna Villagran
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Patent number: 6136359Abstract: Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then fried to form a snack with a light, crispy, crunchy texture.Type: GrantFiled: November 24, 1999Date of Patent: October 24, 2000Assignee: The Procter & Gamble CompanyInventors: Mario Escobar Orosa, David Arthur Lanner, Yen-Ping Chin Hsieh, David Shang-Jie Chang
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Patent number: 6033707Abstract: A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an amount of protein, (2) a pregelled modified starch (3) water, (4) shortening or oil, (5) leavening, and (6) an emulsifier. The emulsifier keeps the integrity of the starch structure or dough rheology through the extrusion process.Type: GrantFiled: November 5, 1997Date of Patent: March 7, 2000Inventors: David Arthur Lanner, David Shang-Jie Chang, Yen-Ping Chin Hsieh
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Patent number: 6022574Abstract: A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour, pregelled modified starch and emulsifier blend selected from the group consisting of diacetyl tartaric acid monoglyceride, mono- and diglyceride, polyglycerol esters and mixtures thereof, water, shortening or oil, and leavening, and then frying the snack piece.Type: GrantFiled: October 3, 1997Date of Patent: February 8, 2000Inventors: David Arthur Lanner, David Shang-Jie Chang, Yen-Ping Chin Hsieh
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Patent number: 5928700Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising:(1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6;(2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30;(3) from about 0% to about 6% of an emulsifier;(4) from about 20% to about 40% added water;(5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and(6) from 0 to about 3% solute is formed.The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.Type: GrantFiled: November 3, 1997Date of Patent: July 27, 1999Assignee: The Procter & Gamble CompanyInventors: Stephen Paul Zimmerman, Gerald C. McDonald, Yen-Ping Chin Hsieh, Maria Dolores Martinez-Serna Villagran