Jau Y Hsu

US Patent:

40163377, Apr 5, 1977

Filed:

Feb 13, 1976

Appl. No.:

5/657758

Inventors:

Jau Yann Hsu - Brookfield CT

Assignee:

Societe d'Assistance Technique Pour Produits Nestle S.A. - Lausanne

International Classification:

A23L 1195
A23C 916

US Classification:

426 99

Abstract:

A water-dispersible composition is disclosed. This composition contains co-agglomerates of finely-divided particles of a normally non-dispersible material and a silicon dioxide flow agent having a thin coating of an emulsion of edible fat and glycerol. The composition may optionally include flavorants and other additives.

US Patent:

44289685, Jan 31, 1984

Filed:

Oct 18, 1982

Appl. No.:

6/435074

Inventors:

Jau Y. Hsu - Brookfield CT
Elaine R. Wedral - Brookfield CT
William J. Klinker - Blue Island IL

Assignee:

Societe D'Assistance Technique Pour Produits Nestle S.A. - Lausanne

International Classification:

A23L 1218

US Classification:

426 49

Abstract:

Flavored sauerkraut is produced by fermenting cabbage in the presence of salt and a powdered hydrolyzed protein. The salt is preferably present in an amount of from 1. 0% to 4. 5% by weight based on the cabbage and the hydrolyzed protein is preferably preset in an amount of from 1% to 10% by weight based on the weight of the cabbage.

US Patent:

51147270, May 19, 1992

Filed:

Jun 12, 1991

Appl. No.:

7/714260

Inventors:

Christopher J. Brimelow - New Milford CT
Jau Y. Hsu - Brookfield CT
Michael S. Proctor - Louth, GB3

Assignee:

Nestec S.A. - Vevey

International Classification:

A23P 108

US Classification:

426302

Abstract:

A pasta has a coating of a mixture of dried coagulated egg white and an edible oil for providing a firm texture to the pasta.

US Patent:

59724072, Oct 26, 1999

Filed:

Jan 24, 1997

Appl. No.:

8/773801

Inventors:

Jau Yann Hsu - Brookfield CT

Assignee:

Nestec S.A. - Vevey

International Classification:

A23L 1162

US Classification:

426557

Abstract:

Uncooked pasta is steamed to obtain a surface-gelatinised pasta which then is contacted with water to obtain a wet pasta, and the wet pasta is steamed to obtain a pasta product which is at least partially cooked. The pasta product may be refrigerated, or may be dried, or may be dried and mixed with water and sauce and then rotary retorted.

US Patent:

40215822, May 3, 1977

Filed:

Feb 13, 1976

Appl. No.:

5/657759

Inventors:

Jau Yann Hsu - Brookfield CT

Assignee:

Societe d'Assistance Technique pour Produits Nestle S.A. - Lausanne

International Classification:

A23L 100

US Classification:

426 99

Abstract:

A water-dispersible composition is disclosed. This composition contains co-agglomerates of finely-divided particles of a normally non-dispersible material and a silicon dioxide flow agent having a thin coating of edible fat. The composition may optionally include flavorants and other additives.

US Patent:

48288527, May 9, 1989

Filed:

Mar 25, 1988

Appl. No.:

7/173714

Inventors:

Jau Y. Hsu - Brookfield CT
Gary J. Larson - New Milford CT
Elaine R. Wedral - Sherman CT

Assignee:

Nestec S.A. - Vevey

International Classification:

A21L 116
A23P 108

US Classification:

426 94

Abstract:

A process for the preparation of a precooked pasta product which comprises boiling a raw pasta in acidified water to partially cook the pasta, soaking the partially cooked pasta in acidified water, the cooking and soaking conditions being chosen to give the soaked, partially cooked pasta a pH of from 3. 8 to 4. 3 and a moisture content of from 61% to 68%, the soaking time being sufficient to enable the partially cooked pasta to absorb a further 3% to 7% water after boiling, coating with acidified cream having a milk fat content from 20% to 40% by weight based on the weight of cream, flush packaging with an inert gas or vacuum packaging, sealing and finally heat processing to complete the cooking.

US Patent:

49025287, Feb 20, 1990

Filed:

Jul 27, 1988

Appl. No.:

7/224817

Inventors:

Cheryl Groesbeck - Shelton CT
Jau Y. Hsu - Brookfield CT
Gary J. Larson - New Milford CT

Assignee:

Nestec S.A. - Vevey

International Classification:

A23L 118

US Classification:

426625

Abstract:

A dried precooked rice product is prepared by cooking rice grains for obtaining a moisture content of from 55% to 75% by weight and then by drying the cooked rice grains at a temperature of from 140. degree. C. to 185. degree. C. in two stages, firstly under stationary conditions to a moisture content of from 20% to 35% and secondly under agitated conditions to a moisture content of from 3% to 15%, for providing a precooked dried rice produce having a bulk density of from 37 g/100 cm to 42 g/100 cm. 100 g of the rice product so produced is capable of absorbing from 195 g to 225 g of boiled hot water in 10 minutes rehydration in 500 g of boiled hot water.

US Patent:

55995730, Feb 4, 1997

Filed:

May 31, 1995

Appl. No.:

8/456161

Inventors:

Gale J. Barnes - Woodbury CT
David Collins-Thompson - New Milford CT
Jau Y. Hsu - Brookfield CT

Assignee:

Nestec S.A. - Vevey

International Classification:

A23L 116

US Classification:

426451

Abstract:

An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.