Patents Assigned to General Mills, Inc.
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Patent number: 11172685Abstract: Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and quinoa flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and quinoa flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.Type: GrantFiled: January 30, 2017Date of Patent: November 16, 2021Assignee: General Mills, Inc.Inventors: Carina Claudia Cammarota, Christine S.t. Ng, Jonas Plaza Garcia
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Patent number: 11147299Abstract: Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.Type: GrantFiled: April 22, 2020Date of Patent: October 19, 2021Assignee: General Mills, Inc.Inventors: Tanhia D. Gonzalez, David C. Gonzalez, Christine Ng
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Publication number: 20210316930Abstract: A packaged food product includes a container having at least one dough product and a cup within the container. The cup includes at least one sidewall, a plurality of tapered guide members located at spaced circumferential positions about the sidewall, a bottom wall and an upper annular rim. The rim also defines an opening, opposite the bottom wall, leading to an interior storage cavity of the cup. During initial insertion of the cup into a container, first portions of the guide members are progressively pressed against an interior sidewall surface of the container and assure a proper, level alignment of the cup, preventing the cup from tipping during insertion. With further insertion, second portions of the guide members lead to the rim, with the rim having a diameter which assures a tight friction fit, potentially in combination with a cup seal cover, to an inner diameter of the container.Type: ApplicationFiled: April 14, 2020Publication date: October 14, 2021Applicant: General Mills, Inc.Inventors: Jason Nagy, Richard Zarnoch
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Publication number: 20210315218Abstract: A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.Type: ApplicationFiled: August 22, 2018Publication date: October 14, 2021Applicant: General Mills, Inc.Inventors: Xia Liu, John McKeehen, Christine Ng, Nesli Sozer, Markus Nikinmaa
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Publication number: 20210289828Abstract: 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.Type: ApplicationFiled: March 18, 2021Publication date: September 23, 2021Applicant: General Mills, Inc.Inventors: Doug Goedeken, Shintaro Pang, Goeran Walther
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Patent number: 11116235Abstract: A food product comprising a neutralized yogurt whey.Type: GrantFiled: May 24, 2013Date of Patent: September 14, 2021Assignee: General Mills, Inc.Inventors: Erika B Smith, Wenyi Wang, Vikramaditya Ghosh
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Publication number: 20210244035Abstract: A plurality of dough pieces are produced using a rotary dough cutter including a shaft, a plurality of walls extending radially outward from the shaft and a plurality of interior blades extending radially outward from the shaft. The plurality of walls define a plurality of dough cutter molds. The plurality of dough cutter molds include a first dough cutter mold and a second dough cutter mold. A first wall of the plurality of walls defines part of both the first dough cutter mold and the second dough cutter mold. Each of the plurality of interior blades is located in one of the plurality of dough cutter molds. The plurality of dough pieces are cut from a dough sheet with the plurality of walls. The plurality of dough pieces are scored with the plurality of interior blades. After scoring, the plurality of dough pieces are proofed and then frozen.Type: ApplicationFiled: April 30, 2021Publication date: August 12, 2021Applicant: General Mills, Inc.Inventors: Christopher Crosby, Peter A. Huberg, Kara M. Hobart, Ryan D Gifford, Paul Henderson, James M. O'Donnell
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Publication number: 20210244056Abstract: 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.Type: ApplicationFiled: February 5, 2021Publication date: August 12, 2021Applicant: General Mills, Inc.Inventors: Allison Brown, Catherine Davlin, Sara Rosene, Jon Duke Siebold, Natasha Weatherby
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Publication number: 20210244055Abstract: 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: ApplicationFiled: February 5, 2021Publication date: August 12, 2021Applicant: General Mills, Inc.Inventors: Colby Darling, Catherine Davlin, Sara Rosene, Natasha Weatherby
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Publication number: 20210244041Abstract: 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.Type: ApplicationFiled: August 22, 2018Publication date: August 12, 2021Applicant: General Mills, Inc.Inventors: Kristi L Bahe, Steven J Cox
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Publication number: 20210235709Abstract: Scored dough pieces are produced by forming a dough piece, freezing the dough piece to produce a frozen dough piece and scoring the frozen dough piece to produce a scored dough piece having at least one score. The frozen dough piece can be scored with a saw blade, water knife or laser. In addition, a coating or treatment can be applied to the at least one score of the scored dough piece.Type: ApplicationFiled: February 3, 2020Publication date: August 5, 2021Applicant: General Mills, Inc.Inventors: Steven J. Cox, Kara M. Hobart
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Publication number: 20210235708Abstract: 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: ApplicationFiled: February 3, 2020Publication date: August 5, 2021Applicant: General Mills, Inc.Inventors: Chad Arnall, Steven Cox, Paul Henderson, Kara M. Hobart, Olivia Murch, Todd A. Rasmussen, Michael Snyder, Rodney W. Worthy
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Patent number: 11033034Abstract: 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.Type: GrantFiled: March 1, 2017Date of Patent: June 15, 2021Assignee: General Mills, Inc.Inventors: Emilien Esteve, Yves Marchionini, Pierre Vigier
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Publication number: 20210153532Abstract: 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: ApplicationFiled: November 19, 2020Publication date: May 27, 2021Applicant: General Mills, Inc.Inventors: Peter J. Galuska, Eric Gugger
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Patent number: 11013238Abstract: A plurality of dough pieces are produced using a rotary dough cutter including a shaft, a plurality of walls extending radially outward from the shaft and a plurality of interior blades extending radially outward from the shaft. The plurality of walls define a plurality of dough cutter molds. The plurality of dough cutter molds include a first dough cutter mold and a second dough cutter mold. A first wall of the plurality of walls defines part of both the first dough cutter mold and the second dough cutter mold. Each of the plurality of interior blades is located in one of the plurality of dough cutter molds. The plurality of dough pieces are cut from a dough sheet with the plurality of walls. The plurality of dough pieces are scored with the plurality of interior blades. After scoring, the plurality of dough pieces are proofed and then frozen.Type: GrantFiled: May 24, 2018Date of Patent: May 25, 2021Assignee: General Mills, Inc.Inventors: Christopher Crosby, Peter A Huberg, Kara M Hobart, Ryan D Gifford, Paul Henderson, James M O'Donnell
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Publication number: 20210145018Abstract: A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.Type: ApplicationFiled: May 18, 2018Publication date: May 20, 2021Applicant: General Mills, Inc.Inventors: Michelle Egger, Jeffrey F Enz, Ally M Rindt, Phillippe A Vandeweghe
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Publication number: 20210139217Abstract: A resealable bag includes a first end, a second end, a first transverse seal sealing the first end and a second transverse seal sealing the second end. The second transverse seal is part of a weak seal zone of the bag that can be readily unsealed by a consumer by hand. The bag further includes a third transverse seal between the first transverse seal and the second transverse seal, closer to the second transverse seal than the first transverse seal. The third transverse seal is at least partially longitudinally aligned with the second transverse seal and can be selectively unsealed and resealed by the consumer by hand. In one embodiment, a fourth transverse seal is located between the first transverse seal and the second transverse seal, while being at least partially transversely aligned with the third transverse seal, and part of a strong seal zone of the bag.Type: ApplicationFiled: November 13, 2019Publication date: May 13, 2021Applicant: General Mills, Inc.Inventors: Emil Bogdanov, Mychal Barrett Brosch
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Publication number: 20210127708Abstract: 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: ApplicationFiled: January 15, 2021Publication date: May 6, 2021Applicant: General Mills, Inc.Inventors: Goeran Walther, Steven C. Robie, Kevin H. Wright, Joel R. Lafavor
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Publication number: 20210120776Abstract: 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: ApplicationFiled: December 30, 2020Publication date: April 29, 2021Applicants: General Mills, Inc., Kansas State University Research FoundationInventors: Jesse Poland, Bernd Friebe, Titiana Danilova, Bikram S Gill, Eric Jackson
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Patent number: D921328Type: GrantFiled: November 20, 2018Date of Patent: June 8, 2021Assignee: General Mills, Inc.Inventors: Karmin Bryant, Carly Sippel, Danielle Waite
