Patents Assigned to General Mills, Inc.
  • Publication number: 20240081372
    Abstract: A method of preparing a high fat extruded protein product includes feeding water, a first fat, and a blend of plant proteins to an extruder to produce an extruded protein mixture. The extruded protein mixture is directed through a cooling die and divided into pieces, with the pieces being subsequently tumbled with oil. The resulting high fat extruded protein product will have at least 15-23% total fat by weight and, upon cooking, exhibits a desirable grease-out effect (e.g., reminiscent of a traditional pepperoni product). The blend of plant proteins preferably includes soy protein, wheat gluten and a grain or starch-based ingredient, and makes up at least 40-50%, by weight, of the high fat extruded protein product.
    Type: Application
    Filed: September 12, 2022
    Publication date: March 14, 2024
    Applicant: General Mills, Inc.
    Inventors: Andriana V. Schirack, Goeran Walther, Robert J. Harrison, Benjamin Lee Heitke
  • Patent number: 11925188
    Abstract: A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.
    Type: Grant
    Filed: June 20, 2018
    Date of Patent: March 12, 2024
    Assignee: General Mills, Inc.
    Inventors: Jerry L Fultz, Jose Antonio Maldonado, Maeve C Murphy, Shannyn Stuart
  • Publication number: 20240065281
    Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.
    Type: Application
    Filed: November 9, 2023
    Publication date: February 29, 2024
    Applicant: General Mills, Inc.
    Inventors: Amelia E. Frazier, Nathan S. Morris, Aaron P. Wlaschin
  • Patent number: 11912488
    Abstract: A multilayer moisture barrier film includes a first outer layer, a second outer layer, and at least one desiccant-containing inner layer between the first and second outer layers. The inner layer can have cavities with which the desiccant particles are in communication.
    Type: Grant
    Filed: October 11, 2016
    Date of Patent: February 27, 2024
    Assignee: General Mills, Inc.
    Inventors: Randal J Monforton, Mychal Barrett Brosch, Adam C Feigum, Ramin Heydarpour, Kenneth Lin, George A Tuszkiewicz
  • Patent number: 11910818
    Abstract: Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.
    Type: Grant
    Filed: May 13, 2022
    Date of Patent: February 27, 2024
    Assignee: General Mills, Inc.
    Inventors: Pamela J. Pederson, Christine M. Nowakowski, Kyle Raney
  • Patent number: 11889839
    Abstract: 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.
    Type: Grant
    Filed: September 5, 2019
    Date of Patent: February 6, 2024
    Assignee: General Mills, Inc.
    Inventors: Kristi L. Bahe, Kevin A. Haas
  • Publication number: 20230405072
    Abstract: A texture-controlled fiber ingredient containing a viscous soluble fiber and a non-crosslinked acid-reversible gel-forming compound is described. The ingredient can be contacted with a divalent cation solution and combined with a food ingredient or edible ingredient suitable for use in a supplement to produce a viscous fiber fortified food or fiber supplement. In some versions of a viscous fiber fortified food or fiber supplement, the viscous soluble fiber remains partially hydrated over shelf life of the food, and maintains a desirable texture over the shelf life. Some versions of a food mix or fiber supplement are in dry form.
    Type: Application
    Filed: November 19, 2021
    Publication date: December 21, 2023
    Applicant: General Mills, Inc.
    Inventors: Peter J. Galuska, Douglas L. Goedeken, Eric T. Gugger, Jeffrey Huber, Scott Whitman
  • Patent number: 11839223
    Abstract: Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.
    Type: Grant
    Filed: October 11, 2022
    Date of Patent: December 12, 2023
    Assignee: General Mills, Inc.
    Inventors: Amelia E. Frazier, Nathan S. Morris, Aaron P. Wlaschin
  • Publication number: 20230345950
    Abstract: A plurality of dough pieces are produced using a rotary dough cutter comprises an annular cutter body configured to be rotatably driven, a plurality of arcuate sidewalls extending circumferentially about the cutter body, a plurality of radial divider walls extending across respective sidewalls, and a plurality of interior blades extending radially relative to the body between the sidewalls. The plurality of walls define a plurality of dough cutter molds. During conveying of a sheet of dough to the rotary dough cutter, the plurality of dough pieces are cut by the plurality of walls and scored with the plurality of interior blades. After being cut and scored, the dough pieces are removed from within the dough cutter molds with the assistance of a sequentially timed, regulated and adjustable fluid ejection system, and then frozen.
    Type: Application
    Filed: May 2, 2022
    Publication date: November 2, 2023
    Applicant: General Mills, Inc.
    Inventors: Christopher Crosby, Ryan D. Gifford, Todd A. Rasmussen, Jeffrey David Reinke, Geoffrey P. Suski, Kara M. Hobart
  • Patent number: 11793214
    Abstract: 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.
    Type: Grant
    Filed: January 15, 2021
    Date of Patent: October 24, 2023
    Assignee: General Mills, Inc.
    Inventors: Goeran Walther, Steven C Robie, Kevin H Wright, Joel R Lafavor, Caleb Ian Heck
  • Publication number: 20230329247
    Abstract: Frozen un-proofed dough pieces are produced by cutting a dough sheet into strips and producing a score through an upper skin of each strip with at least one blunt deformation tool 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 by pressing the upper skin of the dough down into the body of the dough, thereby deforming and pre-stressing the dough to create weak zones, either before, during or after the individual un-proofed dough pieces are actually created, but before freezing. Upon heating, openings are established in the upper skin along score lines.
    Type: Application
    Filed: April 13, 2022
    Publication date: October 19, 2023
    Applicant: General Mills, Inc.
    Inventors: Steven J. Cox, Kara M. Hobart, Todd A. Rasmussen
  • Patent number: 11785907
    Abstract: The present disclosure relates to wheat plants having grain with high ?-glucan content, methods for constructing said wheat plants, grain therefrom and uses thereof. Wheat lines homozygous for the HvCslF6 gene from barley having five times the fiber content and an increased ?-glucan content of TA5790, TA5792, and TA5795 are disclosed.
    Type: Grant
    Filed: December 30, 2020
    Date of Patent: October 17, 2023
    Assignees: General Mills, Inc., Kansas State University Research Foundation
    Inventors: Jesse Poland, Bernd Friebe, Titiana Danilova, Bikram S Gill, Eric Jackson
  • Patent number: 11785953
    Abstract: A food product is coated by applying a first coating to an exterior of the food product with a first depositor. Next, the food product is located in a dough proofer. Then, a second coating is applied to the exterior of the food product with a second depositor. Afterwards, the food product is baked in an oven. Optionally, prior to applying the first coating, a tacking agent is applied to the exterior of the food product with a third depositor. In a preferred embodiment, multiple coatings of a combination sugar and cinnamon are applied to filled dough products.
    Type: Grant
    Filed: May 16, 2018
    Date of Patent: October 17, 2023
    Assignee: General Mills, Inc.
    Inventors: Bruce J Button, Jennifer E Folstad, Ivan Hajovy, Constance M Lindman, Anthony Reuter
  • Patent number: 11758932
    Abstract: Described are dried cranberries with reduced sugar content, while retaining a desired sweetness and texture, and methods of making such dried cranberries. Dried cranberries include erythritol and a sweetener that interferes with erythritol crystallization.
    Type: Grant
    Filed: November 19, 2020
    Date of Patent: September 19, 2023
    Assignee: General Mills, Inc.
    Inventors: Peter J Galuska, Eric Gugger
  • Patent number: 11754556
    Abstract: A technique can be used to detect and/or quantify allergens in foods. In some examples, the technique involves adding magnetic particles that carry antibodies and surface-enhanced Raman scattering (SERS) tags complexed with antibodies to the sample. The antibodies associated with both the magnetic particles and the SERS tags can be selected to bind to one or more antigens that correspond to allergens being investigated. After adding magnetic particles to the sample, a magnetic field can be applied to the sample to concentrate antigens in the sample, including any SERS tags bound to the antigens. The concentrated sample can be analyzed with SERS and a concentration of the mammalian allergen determined based on the SERS response.
    Type: Grant
    Filed: May 6, 2020
    Date of Patent: September 12, 2023
    Assignee: General Mills, Inc.
    Inventor: Brett Post
  • Patent number: 11753773
    Abstract: The present disclosure relates to paperboard having an improved basis weight to bending strength relationship and methods of making paperboard having an improved basis weight to bending strength relationship. In particular, a paperboard provided herein includes a refined cellulose in at least 1 ply.
    Type: Grant
    Filed: April 16, 2020
    Date of Patent: September 12, 2023
    Assignees: General Mills, Inc., University of Maine System Board of Trustees
    Inventors: George Tuszkiewicz, Matthew W Lorence, Mark Paradis, Michael A Bilodeau
  • Patent number: 11737479
    Abstract: The present disclosure relates to extruded protein compositions suitable for thermal processing and thermally processed protein compositions made from extruded protein compositions. In particular, a thermally processed protein composition has a particular protein content with protein fibers in a generally parallel orientation, and a particular hardness, chewiness and springiness.
    Type: Grant
    Filed: May 27, 2020
    Date of Patent: August 29, 2023
    Assignee: General Mills, Inc.
    Inventors: Caleb I Heck, Steven C Robie, Goeran Walther
  • Patent number: 11730169
    Abstract: 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.
    Type: Grant
    Filed: February 3, 2020
    Date of Patent: August 22, 2023
    Assignee: General Mills, Inc.
    Inventors: Chad Arnall, Steven Cox, Paul Henderson, Kara M Hobart, Olivia Murch, Todd A Rasmussen, Michael Snyder, Rodney W Worthy
  • Patent number: 11723390
    Abstract: 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.
    Type: Grant
    Filed: February 5, 2021
    Date of Patent: August 15, 2023
    Assignee: General Mills, Inc.
    Inventors: Colby Darling, Catherine Davlin, Sara Rosene, Natasha Weatherby
  • Patent number: D1007097
    Type: Grant
    Filed: March 22, 2022
    Date of Patent: December 12, 2023
    Assignee: General Mills, Inc.
    Inventors: Jason Herzog, Troy Alan Heuring, James N. Weinstein, Jacy Rose Weissburg