Rupak Bajracharya

20030044487, Mar 6, 2003

Aug 30, 2001

09/942616

Antonio-Helio Waszyk - Belmont s/Lausanne, CH
Rupak Bajracharya - Newtown CT, US
Robert Ross - Trumbull CT, US

A23G003/00

426/094000

The invention relates to a chilled dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area. The product is formed of two or more doughs having different properties after baking. For example, one of the doughs may be crispy and the other chewy. Preferably, after baking the center portion of the dough product would be chewy and the edge portion would be crispy.

20030044489, Mar 6, 2003

Aug 29, 2002

10/230156

Antonio-Helio Waszyk - Belmont s/Lausanne, CH
Rupak Bajracharya - Newtown CT, US
Robert Ross - Trumbull CT, US

A23G003/00

426/094000

The invention relates to a dough product having multiple textures, flavors, and colors after baking. The dough product is typically in the form of a cylinder or elongated block having a circular or polygonal cross-sectional area, and is refrigerated or frozen prior to use. The product is formed of two or more doughs having different properties after baking. For example, one of the doughs may be crispy and the other chewy. Preferably, after baking the center portion of the dough product would be chewy and the edge portion would be crispy.

59223812, Jul 13, 1999

Sep 2, 1997

8/922266

Rupak Bajracharya - Newtown CT
Janice Baker - New Milford CT
George Cherian - New Milford CT
Louise Barbara Wyant - New Milford CT

Nestec S.A. - Vevey

A23L 334
A23L 3348

426321

A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0. 93 to 0. 97 and a pH of from 4. 6 to 5. 6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4. 6 to 5. 6 and a moisture content of from 45% to 65% by weight and a water activity of 0. 94 to 0. 995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.

51417561, Aug 25, 1992

Aug 10, 1990

7/565512

Rupak Bajracharya - Valencia CA
Thang Ho Dac - Le Mont s/Lausanne, CH
Robert D. Wood - Le Mont s/Lausanne, CH

Nestec S.A. - Vevey

A23L 120

426 46

A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes produced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.

60014059, Dec 14, 1999

Aug 25, 1997

8/917311

Rupak Bajracharya - Newtown CT
George Cherian - New Milford CT
Louise Barbara Wyant - New Milford CT

Nestec S. A. - Vevey

A23L 1162
A23L 116

426325

A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0. 93 and a pH of above 4. 6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4. 6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0. 93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.