Patents by Inventor Praveen Upreti
Praveen Upreti 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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Patent number: 11510417Abstract: The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.Type: GrantFiled: March 16, 2017Date of Patent: November 29, 2022Assignee: Societe des Produits Nestle S.A.Inventors: Claude Parmantier, Elodie Audrey Soussan, Praveen Upreti
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Publication number: 20200337327Abstract: The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2,000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.Type: ApplicationFiled: July 10, 2020Publication date: October 29, 2020Inventors: Praveen Upreti, David Wuiff
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Patent number: 10736332Abstract: The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.Type: GrantFiled: August 25, 2015Date of Patent: August 11, 2020Assignee: Societe des Produits Nestle S.A.Inventors: Praveen Upreti, David Wulff
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Publication number: 20190124941Abstract: The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.Type: ApplicationFiled: March 16, 2017Publication date: May 2, 2019Inventors: Claude Parmantier, Elodie Audrey Soussan, Praveen Upreti
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Publication number: 20170303556Abstract: The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.Type: ApplicationFiled: August 25, 2015Publication date: October 26, 2017Inventors: Praveen Upreti, David Wulff
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Publication number: 20160227804Abstract: Reduced sodium cheeses and methods for making same are provided. The methods include adding rennet to inoculated milk without a delay from inoculation or with less of a delay from inoculation relative to known methods. The rennet is added to the milk within five minutes after addition of the bacteria, preferably within one minute or simultaneously. The methods use a higher pH at inoculation and/or at cutting and draining of curds to enable a reduction in the amount of sodium chloride added to the curds and thus accelerating the ripening of cheese. Delayed acidification achieved by extending a later stage of processing can obtain a similar final pH relative to known methods. The cheeses have reduced sodium without affecting the flavor profile of the cheese.Type: ApplicationFiled: September 10, 2014Publication date: August 11, 2016Applicant: NESTEC S.A.Inventor: Praveen Upreti
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Patent number: 8795753Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.Type: GrantFiled: January 14, 2010Date of Patent: August 5, 2014Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, Melissa D. Haller
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Patent number: 8574657Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.Type: GrantFiled: October 9, 2009Date of Patent: November 5, 2013Assignee: Rich Products CorporationInventors: Praveen Upreti, John S. Roberts, Rohit Jalali
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Patent number: 8527290Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.Type: GrantFiled: August 6, 2012Date of Patent: September 3, 2013Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, William E. Grieshober, Jr., John S. Roberts, Melissa D. Haller, Michael Fuchs, Ilya Y. Ilyin
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Publication number: 20120308709Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.Type: ApplicationFiled: August 13, 2012Publication date: December 6, 2012Inventors: Yachai Amornkul, Noel F. Galluch, Praveen Upreti, Cheryl A. Smith, Michael Platko, John S. Robert, Paula Lugar, Amanda Megan
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Publication number: 20120301582Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.Type: ApplicationFiled: August 6, 2012Publication date: November 29, 2012Inventors: Praveen Upreti, Rohit Jalali, William E. Grieshober, JR., John S. Roberts, Melissa D. Haller, Michael Fuchs, Ilya Y. Ilyin
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Patent number: 8260623Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.Type: GrantFiled: May 4, 2009Date of Patent: September 4, 2012Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, William E. Grieshober, Jr., John S. Roberts, Melissa D. Haller, Michael Fuchs, Ilya Y. Ilyin
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Patent number: 8247013Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.Type: GrantFiled: June 29, 2011Date of Patent: August 21, 2012Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
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Publication number: 20110256263Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.Type: ApplicationFiled: June 29, 2011Publication date: October 20, 2011Inventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
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Patent number: 7972642Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.Type: GrantFiled: December 18, 2006Date of Patent: July 5, 2011Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
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Publication number: 20110033598Abstract: A frozen or refrigerated food product is disclosed which comprises a polymer component, an egg component and water. The egg component comprises uncooked liquid eggs or egg substitutes.Type: ApplicationFiled: June 9, 2010Publication date: February 10, 2011Inventors: Yachai Amornkul, Noel F. Galluch, Praveen Upreti, Cheryl A. Smith, Michael Piatko, John S. Roberts, Paula Lugar, Amanda Megan
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Publication number: 20100166911Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.Type: ApplicationFiled: January 14, 2010Publication date: July 1, 2010Inventors: Praveen Upreti, Rohit Jalali, Melissa D. Haller
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Publication number: 20100092639Abstract: A method for heat-treating flour comprising the steps of dehydrating the flour to minimize or avoid gelatinization, and heat treating the dehydrated flour. The resulting flour has increased moisture absorption. Dough made from the heat-treated flour has improved performance and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour.Type: ApplicationFiled: October 9, 2009Publication date: April 15, 2010Inventors: Praveen Upreti, John S. Roberts, Rohit Jalali
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Publication number: 20090276268Abstract: Flour may be treated to denature the proteins and modify starches. The invention includes methods and systems for determining whether to use treated flour or untreated flour. The invention also includes methods and systems for determining whether to treat flour or not.Type: ApplicationFiled: May 4, 2009Publication date: November 5, 2009Inventors: Praveen Upreti, Rohit Jalali, William E. Grieshober, JR., John S. Roberts, Melissa D. Haller, Michael Fuchs, Ilya Y. Ilyin
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Publication number: 20070160709Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.Type: ApplicationFiled: December 18, 2006Publication date: July 12, 2007Inventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Koblents, Dmitry Pivunov