公开(公告)号：US20210289828A1

公开(公告)日：2021-09-23

申请号：US17205084

申请日：2021-03-18

申请人： General Mills, Inc.

发明人： Doug Goedeken ,  Shintaro Pang ,  Goeran Walther

IPC分类号： A23P20/10

摘要： A coating having no non-intact sugar sources and having a good texture, flavor, structure, and bowl life is described. A coating includes erythritol in an amount of about 40% to about 70% by dry weight and a sprouted whole grain ingredient in an amount of about 10% to about 30% by dry weight. Also described are coated food pieces and methods of making coated food pieces using a novel coating.

公开(公告)号：US20210244056A1

公开(公告)日：2021-08-12

申请号：US17168324

申请日：2021-02-05

申请人： General Mills, Inc.

发明人： Allison Brown ,  Catherine Davlin ,  Sara Rosene ,  Jon Duke Siebold ,  Natasha Weatherby

IPC分类号： A23L25/00 ,  A23D9/007 ,  A23J3/14 ,  A23L33/105

摘要： Described herein is a food that is suitable for use as a filling or topping for a shelf stable snack. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a stabilized nut butter spread despite being resistant to melting and deformation during shipping, handling, and storage.

公开(公告)号：US20210244055A1

公开(公告)日：2021-08-12

申请号：US17168363

申请日：2021-02-05

申请人： General Mills, Inc.

发明人： Colby Darling ,  Catherine Davlin ,  Sara Rosene ,  Natasha Weatherby

IPC分类号： A23L25/10 ,  A23D9/007 ,  A23J3/16 ,  A23L33/105 ,  A23L33/125 ,  A23L29/30 ,  A23J3/08

摘要： Described herein is a food that is suitable for use as a shelf stable nut butter based spread. The food has a protein content of at least 25% by weight, and a nut butter content of at least 50% by weight. The food retains a desirable eating experience, similar to a natural nut butter spread or a stabilized nut butter spread despite having a high protein content.

公开(公告)号：US20210244041A1

公开(公告)日：2021-08-12

申请号：US17049616

申请日：2018-08-22

申请人： General Mills, Inc.

发明人： Kristi L Bahe ,  Steven J Cox

IPC分类号： A23D7/015 ,  A21D2/26 ,  A21D2/18 ,  A21D2/16 ,  A23P30/10 ,  A21D8/02 ,  A21D13/16 ,  A23D7/005 ,  A23D7/04

摘要： Baking ingredients that can be used as a fat replacement in dough compositions and baked goods are described. Baking ingredients include a thermo-reversible hydrocolloid and can be included in a dough composition or layered with a laminated dough. The baking ingredients lead to improved flavor, improved appearance, improved texture, and improved lubricity in reduced fat bakery products. Methods of making and using baking ingredients are also described.

公开(公告)号：US20210235741A1

公开(公告)日：2021-08-05

申请号：US17160904

申请日：2021-01-28

申请人： General Mills, Inc.

发明人： Cassee Malia Cain ,  Ryan D. Gifford ,  Lindsey Golinski ,  James N. Weinstein ,  Aaron P. Wlaschin ,  Louis W. Woehrmann

IPC分类号： A23P30/20 ,  A21D6/00 ,  A21D2/18 ,  A21D8/02 ,  A21D13/31

摘要： Filled roll dough products, such as pizza rolls, are made with an outer dough shell with an internal filling material. Versus a conventional pizza roll, pizza rolls in accordance with the invention employs a filling material having a lower viscosity upon heating due to the removal of a majority of a viscosity altering additive (e.g., methyl cellulose) used in a conventional filling and an outer dough shell formed with spaced internal ridges which increase the structural integrity of the outer shell while not at all changing the external appearance. While removal of the viscosity altering additive from the filling material increases a blow-out rate for the product, the inclusion of the ridges decreases the blow-out rate to the extent that either a reduction or no significant change in product blow-rates is produced.

公开(公告)号：US20210235708A1

公开(公告)日：2021-08-05

申请号：US16779886

申请日：2020-02-03

申请人： General Mills, Inc.

发明人： Chad Arnall ,  Steven Cox ,  Paul Henderson ,  Kara M. Hobart ,  Olivia Murch ,  Todd A. Rasmussen ,  Michael Snyder ,  Rodney W. Worthy

IPC分类号： A21C11/12 ,  A21C5/08 ,  A21C9/08 ,  A21C11/10

摘要： Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.

公开(公告)号：US11033034B2

公开(公告)日：2021-06-15

申请号：US16082392

申请日：2017-03-01

申请人： General Mills, Inc.

发明人： Emilien Esteve ,  Yves Marchionini ,  Pierre Vigier

IPC分类号： A21C9/00 ,  A21C9/06 ,  A21C11/10

摘要： The present invention concerns an apparatus and method utilizing a crimping roller which itself comprises a plurality of radially extending separating blades, with each blade comprising a central triangular cutting edge and two sealing portions extending from opposing sides of the base of the triangular cutting edge.

公开(公告)号：US10918117B2

公开(公告)日：2021-02-16

申请号：US15000499

申请日：2016-01-19

申请人： General Mills, Inc.

发明人： Goeran Walther ,  Steven C Robie ,  Kevin H Wright ,  Joel R Lafavor

IPC分类号： A23J3/26 ,  A23J3/16 ,  A23P20/10 ,  A23P30/20 ,  A23L33/185

摘要： The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

公开(公告)号：US10905062B2

公开(公告)日：2021-02-02

申请号：US14886238

申请日：2015-10-19

申请人： General Mills, Inc.

发明人： Eric Wayne Jackson

IPC分类号： A01H5/10 ,  A01H6/46

摘要： A high protein (up to 40%) tetraploid oat variety is provided that is suitable for large scale oat production using standard farming practices. A tetraploid oat variety includes one or more of lodging resistance, shattering resistance, erect growth habit, and seeds similar to traditional cultivated hexaploid oat, A. sativa. The tetraploid oat variety of the invention can also include a stable fatty acid profile, high iron content, high folic acid content, or high free essential amino acid content. A tetraploid oat variety may be used as foundational seed in a plant breeding program for development of lines and varieties with high protein content. Oat products produced from the tetraploid oat variety of the invention are also included as well as resultant oat foodstuffs such as high protein granola bars, hot cereals food stuffs, cold cereal foodstuffs, snackbars, cookies, gluten-free products, snacks, muffins, pancake mix and the like.

公开(公告)号：US20210015062A1

公开(公告)日：2021-01-21

申请号：US17061692

申请日：2020-10-02

申请人： General Mills, Inc.

发明人： Eric Wayne Jackson

IPC分类号： A01H5/10

摘要： A high protein (up to 40%) tetraploid oat variety is provided that is suitable for large scale oat production using standard farming practices. A tetraploid oat variety includes one or more of lodging resistance, shattering resistance, erect growth habit, and seeds similar to traditional cultivated hexaploid oat, A. sativa. The tetraploid oat variety of the invention can also include a stable fatty acid profile, high iron content, high folic acid content, or high free essential amino acid content. A tetraploid oat variety may be used as foundational seed in a plant breeding program for development of lines and varieties with high protein content. Oat products produced from the tetraploid oat variety of the invention are also included as well as resultant oat foodstuffs such as high protein granola bars, hot cereals food stuffs, cold cereal foodstuffs, snackbars, cookies, gluten-free products, snacks, muffins, pancake mix and the like.