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公开(公告)号：US20150208699A1
公开(公告)日：2015-07-30
申请号：US14682532
申请日：2015-04-09
申请人： General Mills, Inc.
IPC分类号： A23L1/164
CPC分类号： A23L7/10 , A23L7/126 , A23L7/143 , A23V2002/00 , A47J27/004 , A47J27/024 , A47J43/07 , A47J43/0727
摘要： The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
摘要翻译： 本发明通常提供新型无烘烤谷物产品及其制备方法。 具体来说，具有烘烤外观和风味的无烘烤食品，以及向无烘烤食品提供烤面包和风味的方法。 无烘焙食品包括格兰诺拉麦片棒，簇，谷物，即食热谷物和小吃。
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公开(公告)号：US09463493B1
公开(公告)日：2016-10-11
申请号：US13782497
申请日：2013-03-01
申请人： General Mills Inc.
发明人： Mark A Arlinghaus , Troy D Bierbaum , Christine M Nowakowski , Daniel J Winderl , Philip K Zietlow
CPC分类号： B07C5/3425 , A23L7/143 , A23V2002/00 , B07C2501/0081 , G01N21/85 , G01N21/94 , G01N2021/8592
摘要： The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.
摘要翻译： 通过获得包括反射率数据和视觉数据的光学数据，然后以多种方式分析数据，包括分析基于波长比和谷物图像获得的信息，来实现燕麦与粒子组合的分离。 反射率数据依赖于近红外光谱，波长在1100nm至2200nm范围内的所需比例，而晶粒图像包含每个晶粒组合的两侧的图像，并且还可以考虑晶粒尺寸和形状差异 。 结果是燕麦分离过程，其中至少99％的外来谷物被排除，只有约3％的燕麦被排除，同时能够对谷物进行体积加工，并建立谷物含量远低于20ppm的谷物供应。
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公开(公告)号：US09700919B1
公开(公告)日：2017-07-11
申请号：US13673231
申请日：2012-11-09
申请人： General Mills, Inc.
发明人： Philip K Zietlow , Daniel J Winderl , Jay Romsa , Kara M Hobart , John M Hellweg , Troy D Bierbaum
摘要： A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing a series of mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The various operations include aspiration, width grading and length grading steps, as well as a late stage density separating step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
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公开(公告)号：US10149492B2
公开(公告)日：2018-12-11
申请号：US14682532
申请日：2015-04-09
申请人： General Mills, Inc.
摘要： The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.
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公开(公告)号：US10086377B2
公开(公告)日：2018-10-02
申请号：US15957555
申请日：2018-04-19
申请人： General Mills, Inc.
摘要： A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
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公开(公告)号：US10357051B1
公开(公告)日：2019-07-23
申请号：US13673193
申请日：2012-11-09
申请人： General Mills, Inc.
发明人： Philip K Zietlow , Daniel J Winderl , Jay Romsa , Kara M Hobart , John M Hellweg , Troy D Bierbaum
摘要： A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm relies upon performing a series of differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains, followed by a re-shaping operation to compress the oat grains but not the foreign grains. Thereafter, the compressed oat grains are separated from the foreign grains to establish the gluten-free oats. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
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公开(公告)号：US09968937B2
公开(公告)日：2018-05-15
申请号：US14600772
申请日：2015-01-20
申请人： General Mills, Inc.
摘要： A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing various mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The mechanical differentiation operations can be arranged in series or in a combination of series and parallel operations. The various operations preferably include width grading and multiple length grading steps, as well as an aspirating steps, as well as a potential debearding step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
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公开(公告)号：US09862004B1
公开(公告)日：2018-01-09
申请号：US15642923
申请日：2017-07-06
申请人： General Mills, Inc.
发明人： Philip K Zietlow , Daniel J Winderl , Jay Romsa , Kara M Hobart , John M Hellweg , Troy D Bierbaum
摘要： A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing a series of mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The various operations include aspiration, width grading and length grading steps, as well as a late stage density separating step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.
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