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).

  • Publication number: 20160037786
    Abstract: 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: Application
    Filed: March 13, 2014
    Publication date: February 11, 2016
    Applicant: Intercontinental Great Brands LLC
    Inventors: Renee M. GAN, Zuoxing ZHENG, Uraiwan TANGPRASERTCHAI, Bob E. DIAZ
  • Patent number: 8741369
    Abstract: 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: Grant
    Filed: March 21, 2005
    Date of Patent: June 3, 2014
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Keith E. Petrofsky, Steven P. Greiner, Amy L. Matusheski, Uraiwan Tangprasertchai, Samira Mirarefi
  • Patent number: 8525087
    Abstract: 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: Grant
    Filed: May 25, 2011
    Date of Patent: September 3, 2013
    Assignee: 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
  • Publication number: 20130087557
    Abstract: 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: Application
    Filed: October 5, 2012
    Publication date: April 11, 2013
    Inventors: Uraiwan Tangprasertchai, Anna Elizabeth Olsen, Kathryn Marie Birchmeier
  • Patent number: 8026464
    Abstract: 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: Grant
    Filed: February 28, 2005
    Date of Patent: September 27, 2011
    Assignee: 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
  • Publication number: 20110226761
    Abstract: 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: Application
    Filed: May 25, 2011
    Publication date: September 22, 2011
    Applicant: 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
  • Publication number: 20080152758
    Abstract: 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: Application
    Filed: December 22, 2006
    Publication date: June 26, 2008
    Inventors: Zuoxing Zheng, Julia L. DesRochers, Uraiwan Tangprasertchai
  • Publication number: 20070207240
    Abstract: 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: Application
    Filed: March 1, 2006
    Publication date: September 6, 2007
    Applicant: Kraft Foods Holdings, Inc.
    Inventors: Timothy Hansen, Uraiwan Tangprasertchai, Jonathan Gray
  • Publication number: 20060210673
    Abstract: 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: Application
    Filed: March 21, 2005
    Publication date: September 21, 2006
    Inventors: Keith Petrofsky, Steven Greiner, Amy Matusheski, Uraiwan Tangprasertchai, Samira Mirarefi
  • Patent number: 7014878
    Abstract: 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: Grant
    Filed: July 18, 2002
    Date of Patent: March 21, 2006
    Assignee: 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
  • Publication number: 20050230383
    Abstract: 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: Application
    Filed: February 28, 2005
    Publication date: October 20, 2005
    Inventors: Derek Romeo, Paul Cogley, Amy Matusheski, Keith Petrofsky, Peter Privert, Uraiwan Tangprasertchai, Steven Greiner, Neil Darin, Joseph Brooks
  • Publication number: 20040234653
    Abstract: 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: Application
    Filed: May 22, 2003
    Publication date: November 25, 2004
    Inventors: Paul A. Cogley, Keith E. Petrofsky, Steven P. Greiner, Amy L. Hewitt, Uraiwan Tangprasertchai
  • Publication number: 20040013781
    Abstract: 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: Application
    Filed: July 18, 2002
    Publication date: January 22, 2004
    Applicant: 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
  • Patent number: 6599550
    Abstract: 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: Grant
    Filed: February 5, 2001
    Date of Patent: July 29, 2003
    Assignee: 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
  • Publication number: 20020136814
    Abstract: 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: Application
    Filed: January 8, 2002
    Publication date: September 26, 2002
    Applicant: KRAFT FOODS HOLDINGS, INC.
    Inventors: Keith Forneck, Kent R. Seger, Michael Miklus, Uraiwan Tangprasertchai
  • Publication number: 20010024673
    Abstract: 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: Application
    Filed: February 5, 2001
    Publication date: September 27, 2001
    Applicant: 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