Patents by Inventor Uraiwan Tangprasertchai
Uraiwan Tangprasertchai 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: 20160037786Abstract: In an embodiment, disclosed herein are baked food products and methods of preparing a baked food product with extended mold-free shelf life, including baking a lower water activity baked food product, and applying live yeast to the baked food product, wherein the yeast comprises at least one of Zygosaccharomyces rouxii or Zygosaccharomyces bisporus.Type: ApplicationFiled: March 13, 2014Publication date: February 11, 2016Applicant: Intercontinental Great Brands LLCInventors: Renee M. GAN, Zuoxing ZHENG, Uraiwan TANGPRASERTCHAI, Bob E. DIAZ
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Patent number: 8741369Abstract: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.Type: GrantFiled: March 21, 2005Date of Patent: June 3, 2014Assignee: Kraft Foods Group Brands LLCInventors: Keith E. Petrofsky, Steven P. Greiner, Amy L. Matusheski, Uraiwan Tangprasertchai, Samira Mirarefi
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Patent number: 8525087Abstract: Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base it provided in the form of a shipping carton.Type: GrantFiled: May 25, 2011Date of Patent: September 3, 2013Assignee: Nestec S.A.Inventors: Derek Joseph Romeo, Paul Andrew Cogley, Amy Lynn Matusheski, Keith Eric Petrofsky, Peter Privert, Uraiwan Tangprasertchai, Steven Paul Greiner, Neil Edward Darin, Joseph R. Brooks
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Publication number: 20130087557Abstract: A product and package system for producing surface color changes through the retention of steam is provided. The package includes a food base that is rehydrated in the package system in a microwave during a first heating step. A topping component including a browning material is added and then heated during a second heating step to produce browning characteristics to the surface of the food.Type: ApplicationFiled: October 5, 2012Publication date: April 11, 2013Inventors: Uraiwan Tangprasertchai, Anna Elizabeth Olsen, Kathryn Marie Birchmeier
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Patent number: 8026464Abstract: Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking. The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base is provided in the form of a shipping carton.Type: GrantFiled: February 28, 2005Date of Patent: September 27, 2011Assignee: Nestec S.A.Inventors: Derek Joseph Romeo, Paul Andrew Cogley, Amy Lynn Matusheski, Keith Eric Petrofsky, Peter Privert, Uraiwan Tangprasertchai, Steven Paul Greiner, Neil Edward Darin, Joseph R. Brooks
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Publication number: 20110226761Abstract: Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base it provided in the form of a shipping carton.Type: ApplicationFiled: May 25, 2011Publication date: September 22, 2011Applicant: NESTEC S.A.Inventors: Derek Joseph Romeo, Paul Andrew Cogley, Amy Lynn Matusheski, Keith Eric Petrofsky, Peter Privert, Uraiwan Tangprasertchai, Steven Paul Greiner, Neil Edward Darin, Joseph R. Brooks
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Publication number: 20080152758Abstract: The invention is directed to an antimicrobial broth composition, which may be incorporated into a dough or dough-based product to impart enhanced microbiological safety. The invention further discloses a method of preparing a cultured glucose-yeast extract broth and a method of incorporating same into a refrigerated dough formula to enhance its microbiological safety.Type: ApplicationFiled: December 22, 2006Publication date: June 26, 2008Inventors: Zuoxing Zheng, Julia L. DesRochers, Uraiwan Tangprasertchai
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Publication number: 20070207240Abstract: A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.Type: ApplicationFiled: March 1, 2006Publication date: September 6, 2007Applicant: Kraft Foods Holdings, Inc.Inventors: Timothy Hansen, Uraiwan Tangprasertchai, Jonathan Gray
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Publication number: 20060210673Abstract: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.Type: ApplicationFiled: March 21, 2005Publication date: September 21, 2006Inventors: Keith Petrofsky, Steven Greiner, Amy Matusheski, Uraiwan Tangprasertchai, Samira Mirarefi
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Patent number: 7014878Abstract: A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45° F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.Type: GrantFiled: July 18, 2002Date of Patent: March 21, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Uraiwan Tangprasertchai, Keith Daniel Forneck, Laura Gail Hill, Lisa Apel, John Dewalt, David Carl Richards, Dhruba Jyoti Das, Lynell Morales
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Publication number: 20050230383Abstract: Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking. The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base is provided in the form of a shipping carton.Type: ApplicationFiled: February 28, 2005Publication date: October 20, 2005
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Publication number: 20040234653Abstract: A susceptor tray has a susceptor surface of a platform positioned above a downwardly extending portion that has sidewall functions and that traps heated vapor within an open surface defined by the susceptor tray. A kit of the susceptor tray and a dough-containing food product has a storage mode which permits the food product to be stored within the open volume and out of contact with the susceptor surface. The extending portion preferably includes apertures to permit controlled dissipation of heated vapor from out of the open volume during cooking within a microwave oven.Type: ApplicationFiled: May 22, 2003Publication date: November 25, 2004
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Publication number: 20040013781Abstract: A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45° F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.Type: ApplicationFiled: July 18, 2002Publication date: January 22, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Uraiwan Tangprasertchai, Keith Daniel Forneck, Laura Gail Hill, Lisa Apel, John Dewalt, David Carl Richards, Dhruba Jyoti Das, Lynell Morales
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Patent number: 6599550Abstract: Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents.Type: GrantFiled: February 5, 2001Date of Patent: July 29, 2003Assignee: Kraft Foods Holdings, Inc.Inventors: Zohar Mohamed Merchant, Maluwa Ursula Behringer, Laura Gail Hill, Andrew Edward McPherson, Uraiwan Tangprasertchai, Robert August Vogt, Dalip Kumar Nayyar
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Publication number: 20020136814Abstract: A fully baked flatbread product is provided which can be stored under ambient conditions for extended periods of time and which retains its desirable soft texture for the shelf life of the product. Moreover, the fully baked, flatbread products of this invention retain their desirable soft texture throughout the entire shelf life of the products (e.g., about 6 months or even longer) if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at ambient conditions (i.e., about 60 to about 90° F.).Type: ApplicationFiled: January 8, 2002Publication date: September 26, 2002Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Keith Forneck, Kent R. Seger, Michael Miklus, Uraiwan Tangprasertchai
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Publication number: 20010024673Abstract: Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and high moisture environment, provide aroma and surface appearance characteristics similar to that of oven-baked goods. An aroma-enhancement component is obtained by micro encapsulating flavorants and/or aroma components in a hard fat. The aroma-enhancement component is incorporated into the dough or cereal-based substrate. The flavorants and/or aroma components are released during the low temperature cooking process. The surface appearance is obtain by coating the dough or cereal-based substrate with a crust-enhancement component containing potato flakes, hydrophobic starch, crust flavorants, colorants, and anti-caking agents.Type: ApplicationFiled: February 5, 2001Publication date: September 27, 2001Applicant: KRAFT FOODS HOLDINGS, INC.Inventors: Zohar Mohamed Merchant, Maluwa Ursula Behringer, Laura Gail Hill, Andrew Edward McPherson, Uraiwan Tangprasertchai, Robert August Vogt, Dalip Kumar Nayyar