公开(公告)号：US11632977B2

公开(公告)日：2023-04-25

申请号：US16829173

申请日：2020-03-25

申请人： General Mills, Inc.

发明人： Christopher J Barrett ,  Douglas L Goedeken ,  Daniel R Green ,  Victor T Huang ,  Lauren A Jacobson Greevers ,  Christine M Nowakowski ,  Scott K Whitman ,  Danielle M Wojdyla Christensen

IPC分类号： A23P20/10 ,  A23G3/34 ,  A23L7/122

摘要： Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

公开(公告)号：US20230085340A1

公开(公告)日：2023-03-16

申请号：US17475483

申请日：2021-09-15

申请人： General Mills, Inc.

发明人： Coby Burckard ,  James Fudge ,  Doug L. Goedeken ,  Jeffrey T. Huber ,  Erin James ,  Taylor C. Mulfinger ,  Scott K. Whitman

IPC分类号： A23L23/10 ,  A23L29/269 ,  A23L5/10

摘要： A lower carbohydrate soup product is produced by preparing a mixture of soup ingredients, native xanthan gum, particulate xanthan gum and water to form a suspension in a high-speed mixer at a high sheer rate. The native xanthan gum and particulate xanthan gum cooperate to provide a viscosity necessary for successfully retorting a lower carbohydrate soup. The suspension is heated with steam injection until a viscosity sufficient to maintain the soup ingredients and particulate xanthan gum in a suspension. The suspension is then injected into a retort container and undergoes a retort process, thereby producing the lower carbohydrate soup product.

公开(公告)号：US11577864B2

公开(公告)日：2023-02-14

申请号：US17286122

申请日：2019-10-28

申请人： General Mills, Inc.

发明人： Mychal Brosch ,  Peter L. Novotny

IPC分类号： B65B9/08 ,  B65B5/02 ,  B65B9/02 ,  B65B41/12 ,  B65B43/06 ,  B65B51/26 ,  B65B61/18 ,  B65D33/25

摘要： Recyclable pouches formed from rollstock and having a resealable closure that extends into both side edges of the pouch may be produced at high speeds on a single manufacturing line in which the pouches are formed, cut apart, filled, and then sealed if the film forming the pouch comprises a recyclable heat seal layer and a second recyclable layer having a melting temperature of at least 30° C. greater than the heat seal layer.

公开(公告)号：US20230039695A1

公开(公告)日：2023-02-09

申请号：US17791003

申请日：2021-01-07

申请人： General Mills, Inc.

发明人： Jessica Chatziyakoumis ,  Michelle M Manderfeld ,  Sara Rosene ,  Katie Wanner ,  Natasha Weatherby

IPC分类号： A21D13/064 ,  A21D13/045 ,  A21D2/26 ,  A21D2/18 ,  A23P30/20

摘要： A soft baked snack including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelf life is described. The high protein matrix includes collagen, a hydrolyzed dairy protein, a structural protein, and structure setting protein to achieve a desired eating experience. Methods of making a soft baked snack are also disclosed.

公开(公告)号：US20230030398A1

公开(公告)日：2023-02-02

申请号：US17872085

申请日：2022-07-25

申请人： General Mills, Inc.

发明人： Roy Bechtold ,  Rachel Eaton ,  Luke Hazlett ,  Anna Veynberger

IPC分类号： A23C9/123 ,  A23C19/09 ,  A23C9/13 ,  A23C9/15

摘要： A yogurt core is described that contains yogurt or a yogurt analog, cream cheese or a cream cheese analog, and dairy-derived powder or dairy-free powder. A yogurt core provides a less tart flavor due to a pH above 4.6, yet remains safe over an extended refrigerated shelf life due to a water activity of less than 0.92. A yogurt core can be enrobed to provide a hand-holdable yogurt-containing snack.

公开(公告)号：US20220408748A1

公开(公告)日：2022-12-29

申请号：US17592872

申请日：2022-02-04

申请人： General Mills, Inc.

发明人： James Fudge ,  Matthew Larsen ,  Joshua Hemann ,  Wenyi Wang ,  Aaron Wlaschin ,  Michelle Manderfeld ,  Brent Wyrick ,  Molley Glidden

IPC分类号： A23C20/00 ,  A23C19/093 ,  A23C19/068 ,  A21D13/41

摘要： A pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.

公开(公告)号：US20220287340A1

公开(公告)日：2022-09-15

申请号：US17641381

申请日：2019-11-21

申请人： General Mills, Inc.

发明人： Douglas L. Goedeken ,  Goeran Walther ,  Scott K. Whitman

IPC分类号： A23L7/122 ,  A23L29/30 ,  A23P20/15

摘要： Dried coated food pieces are produced by applying a composition to a surface of food pieces to produce coated food pieces. The composition includes water and a soluble solids component having a soluble solids content including erythritol in an amount more than 10% and up to about 50% by dry weight of the soluble solid content and sucrose in an amount of about 50% and up to about 90% of the soluble solids content. No more than 10% by dry weight of the soluble solids content is other than erythritol and sucrose. The coated food pieces are dried to form dried food pieces having at least a partial coating. The coating includes at least a portion of the sucrose in crystal form and at least a portion of the erythritol in crystal form. The coating has a crystallinity of about 20% to about 60%.

公开(公告)号：US11427373B2

公开(公告)日：2022-08-30

申请号：US16944457

申请日：2020-07-31

申请人： General Mills, Inc.

发明人： Zachary Renk ,  Tal A. Tostenson

IPC分类号： B65D5/02 ,  B65B7/24

摘要： A reclosable packaging case for transporting or storing a product, such as a frozen food product, has minimal gaps upon reclosers of the packaging case. The reclosable packaging case has portions of one or more outer top flaps bent and inserted into openings in one or more inner top flaps. The portions, e.g., corner portions, of the one or more outer flaps are bent at pre-established angles and locations to align with the openings in the one or more inner flaps to ensure minimal gaps in the packaging case once the portions have been inserted into the openings in the inner top flaps, thereby assuring the minimal gaps to help preserve the quality of the product.

公开(公告)号：US20220232839A1

公开(公告)日：2022-07-28

申请号：US17719904

申请日：2022-04-13

申请人： General Mills, Inc.

发明人： Kristi L. Bahe ,  Kevin Haas

IPC分类号： A21D10/02 ,  A21D13/80 ,  A21D6/00

摘要： Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

公开(公告)号：US20220217983A1

公开(公告)日：2022-07-14

申请号：US17147680

申请日：2021-01-13

申请人： General Mills, Inc.

发明人： Brandon Shook

IPC分类号： A21D10/02 ,  B65D35/10 ,  B65D35/14 ,  B65D35/22

摘要： A dough product packaging assembly includes one or more dough pieces arranged a first container having a closed, internal cavity, a second container supported upon the first container with an open top portion, a third container housing one or more additional ingredients, such as icing, within the second container, and an outer container extending across the open top portion of the second container and encapsulating each of the first, second and third containers. In connection with production, transportation and consumer displaying of the product, the second container provides support and transfers weight from any cartons stacked above a lower dough product directly onto the first container, thereby allowing the outer or fourth container to act as a containment vessel only, versus something needed to directly provide vertical structural support.