Patents Represented by Attorney, Agent or Law Firm John A. O'Toole
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Patent number: 7105195Abstract: The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.Type: GrantFiled: July 25, 2003Date of Patent: September 12, 2006Assignee: General Mills, Inc.Inventors: David W. Plank, Anthony J. Delvecchio
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Patent number: 7101580Abstract: The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide solution to lighten the color of the bran layers. The bleached grain kernels can be tempered and milled into whole grain flours having 10% to 12% dietary fiber from the bran but which are white in color and bland in flavor. The whitened, high fiber whole wheat flours can be used to prepare good tasting, and nutritious products such as baked goods such as breads and pastries as well as pasta product, and ready-to-eat cereals or grain based snacks.Type: GrantFiled: December 10, 2002Date of Patent: September 5, 2006Assignee: General Mills, Inc.Inventor: Lloyd E. Metzger
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Patent number: 7097870Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In one embodiment, the filling layer is a low water activity fruit filling layer. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described.Type: GrantFiled: April 14, 2003Date of Patent: August 29, 2006Assignee: General Mills, Inc.Inventors: Dean F. Funk, Robert J. Harrison, Donald J. Smith
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Patent number: 7094169Abstract: A rotary cutter assembly (11) includes a rotary cutter (74) rotated by a motor (76) through a drive including pulleys (250, 264) and a belt (326) inside of a combination guard and belt tensioner assembly (260). The rotary cutter (74) includes a cutter head (82) having integral blade holders (92) which slideably receive knives (90) in a channel (230) each having a detent (236) which is received in an aperture (91) in the knife (90) so that no fasteners or moveable parts are provided for holding the knives (90) and adjustment of the knives (90) is not needed or allowed. Guard quarters (266, 314) and a guard half (268) are moveable between closed and open positions and are held in the closed position by a single latch (325). The guard half (268) includes an idler (300) which tensions the belt (326) in the closed position.Type: GrantFiled: July 26, 2004Date of Patent: August 22, 2006Assignee: General Mills, Inc.Inventors: James N. Weinstein, Thomas G. Cremers, Thomas L. Smith
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Patent number: 7076438Abstract: The present invention uses market research data to access nutrient intakes of a population. Dietary collection using 24-hour recall generally does not reflect a pattern of “usual” intake behavior for a population group. To determine the impact of food consumption patterns on nutrient intake, a unique methodology using 14-day food diary was developed. The food industry has traditionally used detailed food records to track the consumption of specific branded food items and monitor the growth of food categories, but some of the most valuable databases available concerning longer-term (e.g., 14-day) food intake do not record portion size on an individual consumption basis. Other databases based on shorter-term (24-hour recall) survey periods record portion sizes but are not very representative of eating habits.Type: GrantFiled: September 14, 2001Date of Patent: July 11, 2006Assignee: General Mills, Inc.Inventors: Rosemary Tobelmann, Michael T. Goebel, Ann Marie Albertson
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Patent number: 7033625Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).Type: GrantFiled: September 10, 1998Date of Patent: April 25, 2006Assignee: General Mills, Inc.Inventors: Gary S. Bachand, Soumya Roy, Jeffrey A. Taylor, Craig E. Zimmermann
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Patent number: 7021525Abstract: A blank for forming a carton. The blank includes a first major panel, a second major panel, a first minor panel, a first closure flap, and a second closure flap. The first minor panel is connected between the first and second major panels. The first closure flap is connected to a first end of the first major panel and extends therefrom to a leading edge. The first closure flap includes a central region forming a tuck slot that is open relative to the leading edge. The second closure flap extends from a first end of the second major panel and forms a tab. The tuck slot is adapted to selectively receive the tab in a carton formed by the blank.Type: GrantFiled: September 5, 2003Date of Patent: April 4, 2006Assignee: General Mills, Inc.Inventors: Patrick T. Jouppi, Stephen J. Surmik
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Patent number: 6951661Abstract: Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling agent(s) to provide a gel strength of about 2-8 kg/cm2; C) about 50 to 1500 mg/oz total calcium; and D) about 9 to 20% moisture, and E) about to 0.1% to 5% of an edible fatty triglyceride. Also disclosed are methods for the preparation of such fruit products involving forming a concentrated slurry of calcium phosphate having a particle size such that at least 90% are less than 150 ?m dispersed in at least a portion of the oil and/or fat, forming a gellable blend and admixing the gellable composition with the slurry to form a gellable calcium fortified composition and forming into desired shaped and sized pieces.Type: GrantFiled: July 11, 2002Date of Patent: October 4, 2005Assignee: General Mills, Inc.Inventors: Souyma Roy, Ann L. Ryan
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Patent number: 6913775Abstract: Cooked cereal dough products are provided that are fortified with at least a 0.65% calcium (dry weight basis) at least a major portion of which is supplied by calcium phosphate salts having a median particle size of 2 to 15 ?m. Dried cereal finished products such as Ready-to-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials such as rice and/or corn (maize) and minor levels of other conventional cereal ingredients and calcium phosphate. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: (a) providing a calcium fortified cooked cereal dough or mass containing at least 0.65% calcium (dry weight basis) at least a portion of which is supplied by calcium phosphate; (b) forming the lightly colored calcium fortified cereal dough into pieces; and (c) drying the pieces to form the present rice based finished food products fortified with high levels of calcium.Type: GrantFiled: April 23, 2001Date of Patent: July 5, 2005Assignee: General Mills, Inc.Inventors: Darryl J. Ballman, Sean W. Creedon, James W. Geoffrion, Thomas D. Hede, Mathew F. Langenfeld, Jonathan E. Trautz
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Patent number: 6913777Abstract: A portable, single-use container for separately containing a first and second consumable products. The container includes a first compartment and a second compartment. The first compartment tapers at an upper portion thereof to form a spout. The spout facilitates dispensing of a contained first consumable product from the first compartment. The second compartment, in turn, tapers at an upper portion thereof to form a mouth. The mouth facilitates dispensing of a second consumable product from the second compartment. The first and second compartments are assembled to one another in a side-by-side fashion such that the spout abuts the mouth. With this configuration, during use, a first consumable product and a second consumable product can be dispensed from the container in close proximity to one another for convenient consumption. In one preferred embodiment, the first compartment contains a volume of milk and the second compartment contains a quantity of cereal.Type: GrantFiled: February 12, 2001Date of Patent: July 5, 2005Assignee: General Mills, Inc.Inventors: John P. Rebhorn, Stephen P. Belko, Pamela A. Hodulik
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Patent number: 6899907Abstract: A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce white whole wheat flour having an “L” value on the Hunter scale of at least about 75 is disclosed. In one embodiment, cleaned bran is treated with a solution of chelating agents to remove or inactivate transition metals. Thereafter, exposure to oxidant substances, such as hydrogen peroxide, ozone, and so forth, in the presence of an alkaline compound produces bleached bran, which can be washed and dried for use in products such as flours, pastas, and so forth.Type: GrantFiled: September 18, 2000Date of Patent: May 31, 2005Assignee: General Mills, Inc.Inventors: Adelmo Monsalve-Gonzalez, Lloyd E. Metzger, Aruna Prakash, Mayur Subhash Valanju, John G. Roufs
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Patent number: 6887509Abstract: A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed. With this method, it has surprisingly been found that moisture tempering, in most instances, is no longer required as a conditioning step for milling. Depending on the temperature to which the grain is heated, the texture of the grain kernel can be moved to a variety of textures, including, but not limited to, a more leathery or rubbery texture. In an alternative embodiment, the heat tempering step is preceded by a moisture tempering step. The method increases overall yield and improves control of the milling process.Type: GrantFiled: May 3, 2002Date of Patent: May 3, 2005Assignee: General Mills, Inc.Inventors: Steven J. Leusner, John G. Roufs
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Patent number: 6884978Abstract: A flexible paper popcorn package in the form of an easily expandable bag (18) includes a bottom wall (20), a top wall (22), first and second, pleated, side walls (26) having pleats (26a-26d), and first and second non-venting ends (24, 28). Spots (60, 62) of adhesive may be provided between the pleats (26a-d) and the top and bottom walls (20, 22) to prevent the formation of pockets adjacent the end (24). Couplers (70) formed of adhesive are provided between the pleats (26b, 26d) and the top wall (22) which seal apertures (72) in the pleats (26b, 26d) which vent during microwave popping, puffing, or expanding of a food product held in the bag (18) and which may predispose unfolding of the pleats (26a, 26c) adjacent the bottom wall (20) including the susceptor (30).Type: GrantFiled: September 30, 2003Date of Patent: April 26, 2005Assignee: General Mills, Inc.Inventors: Randal J Monforton, Dawn Falasz
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Patent number: 6874296Abstract: A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14) adjacent to the trailing end (138) to increase the tackiness of the food (14) sufficient to be adherable to the support material (16) in the roll to at least temporarily prevent unintentional unrolling of the roll during later fabrication operations. In the preferred form, the trailing end of the deposit (144) is coextensive with the trailing end (138) of the strip of support material (16) and food (14). In one form, the side edges of the deposit (144) are spaced inwardly from the side edges of the food (14) which are spaced inwardly from the side edges of the support material (16).Type: GrantFiled: January 20, 2004Date of Patent: April 5, 2005Assignee: General Mills, Inc.Inventors: Gary S. Bachand, Soumya Roy, Jeffrey A. Taylor, Craig E. Zimmermann
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Patent number: 6837682Abstract: Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The nutrient clusters are in the form of pieces each weighing from about 0.3 to 5 g. and having a moisture content of about 2% to 10%. Such nutrient clusters are prepared by applying a liquid binder to the particulates to form sticky particulates, adding a powdered nutrient blend, and curing the mixtures to form hardened dried nutrient clusters. The nutrient cluster can contain 100% US recommended daily allowance of essential vitamins and minerals and can contain added macronutrients such as soy proteins, soluble fiber, and/or calcium in nutritionally dense form in as little as 5 to 15 g of nutrient clusters.Type: GrantFiled: March 4, 2003Date of Patent: January 4, 2005Assignee: General Mills, Inc.Inventors: Keith A. Evenson, James R. Borek, Barrie R. Froseth, Daniel R. Green, Jamileh Lakkis, Bernhard H. Van Lengerich
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Patent number: D513107Type: GrantFiled: December 10, 2004Date of Patent: December 27, 2005Assignee: General Mills, Inc.Inventor: Terry R. Harrington
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Patent number: D515274Type: GrantFiled: January 12, 2005Date of Patent: February 21, 2006Assignee: General Mills, Inc.Inventors: Jonathan M. Griebel, Stephen J. Green, Craig E. Gustafson, Michael P. Waldherr
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Patent number: D515775Type: GrantFiled: February 11, 2005Date of Patent: February 28, 2006Assignee: General Mills, Inc.Inventors: Terry R. Harrington, Michael Tophen, Anthony Shidla, Paula Van Beckum
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Patent number: D517273Type: GrantFiled: February 11, 2005Date of Patent: March 21, 2006Assignee: General Mills, Inc.Inventors: Terry R. Harrington, Anthony Shidla, Paula Van Beckum
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Patent number: D518941Type: GrantFiled: March 5, 2004Date of Patent: April 18, 2006Assignee: General Mills, Inc.Inventors: Patrick E. Allen, Barrie R. Froseth, Dean F. Funk, Robert J. Harrison, Dena K. Strehlow