Patents by Inventor Vamshidhar Puppala
Vamshidhar Puppala 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: 20180242599Abstract: A yeast-free dough contains at least 40% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.Type: ApplicationFiled: February 24, 2017Publication date: August 30, 2018Inventors: Michael ADAMS, Adam BROSKI, Vamshidhar PUPPALA, Chad WOELFLE
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Publication number: 20180242600Abstract: A yeast-free dough contains at least 30% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.Type: ApplicationFiled: December 21, 2017Publication date: August 30, 2018Inventors: Michael Adams, Adam Broski, Vamshidhar Puppala, Chad Woelfle
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Publication number: 20140255556Abstract: A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural sprayer. The dough has a moisture content of between about 30 and about 45% by weight and has an average particle size of between 100-500 microns. Then the dough piece is dried to a moisture content of less than 3%.Type: ApplicationFiled: March 5, 2013Publication date: September 11, 2014Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ashish ANAND, Kiran ANNAPRAGADA, Vamshidhar PUPPALA, Ngoc TRINH, Chad WOELFLE
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Publication number: 20130196033Abstract: Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads.Type: ApplicationFiled: February 1, 2012Publication date: August 1, 2013Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ashish ANAND, Heidi KLEINBACH-SAUTER, Vamshidhar PUPPALA, Pramila SRIVASTAVA, Ngoc TRINH
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Publication number: 20120196021Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: ApplicationFiled: April 10, 2012Publication date: August 2, 2012Applicant: FRITO-LAY NORTH AMERICA, CIN.Inventors: Ashish Anand, Varadharajan Radhamani Basker, Christopher John Cornwell, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V.N. Mohan Rao
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Patent number: 8192784Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: GrantFiled: October 17, 2008Date of Patent: June 5, 2012Assignee: Frito-Lay North America, Inc.Inventors: Ashish Anand, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V. N. Mohan Rao
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Publication number: 20110318471Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.Type: ApplicationFiled: September 7, 2011Publication date: December 29, 2011Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Ashish ANAND, Varadharajan Radhamani BASKER, Phillip FRAZIER, Richard LAI, Vamshidhar PUPPALA, William Cartwright WELLER
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Patent number: 8071150Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.Type: GrantFiled: December 21, 2007Date of Patent: December 6, 2011Assignee: Frito-Lay North America, Inc.Inventors: Ashish Anand, Varadharajan Radhamani Basker, Phillip Frazier, Richard Lai, Vamshidhar Puppala, William Cartwright Weller
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Patent number: 7897191Abstract: A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.Type: GrantFiled: December 11, 2006Date of Patent: March 1, 2011Assignee: Frito-Lay North America, Inc.Inventors: Joseph William Kelly, Terry Moros, Vamshidhar Puppala, Paula A. Wege
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Publication number: 20100098829Abstract: The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular snack items. A fruit or vegetable base is combined with other ingredients and water to make a slurry, which is sheeted and dried in a vacuum belt dryer, and separated into snack sized pieces. In one embodiment, substantial amounts of solid inclusions are combined with the slurry before drying.Type: ApplicationFiled: October 17, 2008Publication date: April 22, 2010Inventors: Ashish Anand, Varadharajan Radhamani Basker, Christopher John Cornwell, Brian Peter Jacoby, Dimitris Lykomitros, Vamshidhar Puppala, V.N. Mohan Rao
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Publication number: 20090297671Abstract: A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months.Type: ApplicationFiled: June 2, 2008Publication date: December 3, 2009Applicant: FRITO-LAY NORTH AMERICA, INC.Inventors: Varadharajan Radhamani BASKER, Vamshidhar PUPPALA
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Publication number: 20090162504Abstract: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.Type: ApplicationFiled: December 21, 2007Publication date: June 25, 2009Inventors: ASHISH ANAND, VARADHARAJAN RADHAMANI BASKER, PHILLIP FRAZIER, RICHARD LAI, VAMSHIDHAR PUPPALA, WILLIAM CARTWRIGHT WELLER
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Publication number: 20090047400Abstract: The present invention provides a method and an apparatus for the hybrid infusion of solutes, which comprises atmospheric infusion followed by vacuum infusion, into food pieces within a single apparatus. The apparatus comprises an internal conveyor for holding a bed of product to be infused, two retaining walls extending the length of the internal conveyor to contain the bed of product, a mixing mechanism that moves upward and downward at a predetermined velocity and periodicity to immerse floating product and gently mix, and a vacuum port for depressurizing the apparatus for predetermined periods of time during infusion and draining of the infusion solution.Type: ApplicationFiled: August 16, 2007Publication date: February 19, 2009Inventors: Varadharajan Radhami Basker, Phillip Stuart Frazier, Vamshidhar Puppala, V. N. Rao
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Publication number: 20080138485Abstract: A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip. The particle size of the buckwheat hulls is specified in order to compliment production of the chip on existing corn chip lines and to enhance product visual attributes.Type: ApplicationFiled: December 11, 2006Publication date: June 12, 2008Inventors: JOSEPH WILLIAM KELLY, Terry Moros, Vamshidhar Puppala, Paula A. Wege
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Publication number: 20060034988Abstract: An improved method to produce a dough sheet having improved uniform properties in a high-speed manufacturing environment. In accordance with one embodiment of the present invention, the dough sheeting system comprises improved control of dough particles in the sheeter nip, and improved control of dough properties across the width of the dough sheet including, but not limited to, uniform thickness, uniform work input, uniform moisture content, uniform emulsifier content, and uniform dry ingredient content. In a preferred embodiment, the improvements described herein enable the high-speed production of stackable chip products. Improved mixing and control of process conditions in dry and wet upstream mixers enable such production.Type: ApplicationFiled: August 16, 2004Publication date: February 16, 2006Inventors: Steven Bresnahan, Pravin Desai, John Mathew, Holly Nahrgang, Vamshidhar Puppala
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Patent number: D812840Type: GrantFiled: February 3, 2017Date of Patent: March 20, 2018Assignee: Frito-Lay North America, Inc.Inventors: Michael Adams, Adam Broski, Vamshidhar Puppala, Chad Woelfle
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Patent number: D812841Type: GrantFiled: February 3, 2017Date of Patent: March 20, 2018Assignee: Frito-Lay North America, Inc.Inventors: Michael Adams, Adam Broski, Vamshidhar Puppala, Chad Woelfle