Patents Assigned to The Quaker Oats Company
  • Patent number: 10980244
    Abstract: A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.
    Type: Grant
    Filed: December 4, 2015
    Date of Patent: April 20, 2021
    Assignee: The Quaker Oats Company
    Inventors: Robert E. Chatel, Yongsoo Chung, Justin A. French
  • Patent number: 10975404
    Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
    Type: Grant
    Filed: May 13, 2020
    Date of Patent: April 13, 2021
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
  • Patent number: 10913963
    Abstract: A method and apparatus for controlled hydrolysis. The method can comprise hydrolyzing a first reagent in a first hydrolysis reaction and deactivating a first enzyme catalyzing the first hydrolysis reaction. The deactivating step can occur in about 10 seconds or less; the deactivating step can comprise adding a deactivating fluid to a composition comprising the first enzyme and heating the first enzyme using a deactivating mechanism. In other aspects, hydrolyzing the first reagent and deactivating the first enzyme can occur in a conduit, and the first hydrolysis reaction can occur in a composition that is at least 50% water by weight. The apparatus can provide a hydrolysis reactor comprising: a conduit; a composition inlet in the conduit for a composition; a first enzyme inlet in the conduit downstream of the composition inlet; and a first deactivating mechanism downstream of the first enzyme inlet to deactivate the first enzyme.
    Type: Grant
    Filed: April 12, 2019
    Date of Patent: February 9, 2021
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Yongsoo Chung, Prashant Mehta, Wesley Twombly
  • Patent number: 10689678
    Abstract: A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
    Type: Grant
    Filed: March 22, 2016
    Date of Patent: June 23, 2020
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French, Wesley Twombly
  • Patent number: 10568340
    Abstract: A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
    Type: Grant
    Filed: June 18, 2019
    Date of Patent: February 25, 2020
    Assignee: The Quaker Oats Company
    Inventors: Catalina Maria Velez Argumedo, Sofia Leticia Fernandez Gomez, Beatriz Elena De la Pena Lavalle
  • Patent number: 10492499
    Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.
    Type: Grant
    Filed: February 5, 2015
    Date of Patent: December 3, 2019
    Assignee: The Quaker Oats Company
    Inventor: Robert Chatel
  • Patent number: 10485260
    Abstract: A method for making a quick-cook grain or pulse via flat plate compression or gun puffing by controlling the porosity of the grain or pulse. Further, the grain or pulse made in accordance with this invention retains the texture, flavor and appearance of the original grain or pulse.
    Type: Grant
    Filed: October 14, 2015
    Date of Patent: November 26, 2019
    Assignee: THE QUAKER OATS COMPANY
    Inventors: Gary Moore, Waleed Yacu
  • Patent number: 10433568
    Abstract: A glaze with a viscosity ranging between 170 and 650 cP, less than 20% sugar, and less than 4% salt, is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of over 15% sugar. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
    Type: Grant
    Filed: November 20, 2017
    Date of Patent: October 8, 2019
    Assignee: The Quaker Oats Company
    Inventor: Catalina Maria Velez Argumedo
  • Patent number: 10426181
    Abstract: A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry.
    Type: Grant
    Filed: March 7, 2012
    Date of Patent: October 1, 2019
    Assignee: The Quaker Oats Company
    Inventors: William Mutilangi, Ricardo Pereyra
  • Patent number: 10368562
    Abstract: A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
    Type: Grant
    Filed: April 13, 2015
    Date of Patent: August 6, 2019
    Assignee: The Quaker Oats Company
    Inventors: Catalina Maria Velez Argumedo, Sofia Leticia Fernandez Gomez, Beatriz Elena De la Pena Lavalle
  • Patent number: 10335383
    Abstract: Exemplary embodiments provide oat fractions, and methods of producing the oat fractions, of the species Avena Sativa that has a concentration of total Avenanthramides that is from about 2 to about 25 wt. %, and up to about 30 wt. % or more, higher than the concentration before treatment with infrared energy. The higher concentration is achieved without treatment with enzymes or exposure to fungal agents to increase the concentration of total Avenanthramides. Instead, the enhanced concentration of Avenanthramides is achieved through exposure to infrared energy for a selected period of time.
    Type: Grant
    Filed: October 7, 2014
    Date of Patent: July 2, 2019
    Assignee: The Quaker Oats Company
    Inventors: YiFang Chu, Jodee Johnson, Marianne O'Shea
  • Patent number: 10206410
    Abstract: A composition and method for a high solids yogurt with reduced water activity. The high solids yogurt can be formed, for example, by culturing a high solids milk. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. Water activity of the yogurt can be further reduced by applying a vacuum-dehydration process to the high solids yogurt. The water activity of the yogurt can also be reduced by adding solutes to the yogurt. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
    Type: Grant
    Filed: November 19, 2015
    Date of Patent: February 19, 2019
    Assignee: The Quaker Oats Company
    Inventors: Steven E. Havlik, Patrick J. Patterson, Brian Sambor, John F. Schuette
  • Patent number: 10182581
    Abstract: A composition and method for a high solids yogurt with reduced water activity. The yogurt can be formed, for example, by adding solutes to a cultured high solids milk until the yogurt has a water activity of about 0.86 or less. Lactose present in the high solids milk can be hydrolyzed to glucose and galactose. The composition can be used in food products, either in isolation or in combination with other components, for example, grain-based components.
    Type: Grant
    Filed: November 21, 2014
    Date of Patent: January 22, 2019
    Assignee: The Quaker Oats Company
    Inventors: Steven E. Havlik, Brian Sambor, John F. Schuette
  • Patent number: 10034490
    Abstract: A method and system is disclosed which uses a combination of optical and mechanical separation processes to remove gluten-containing grains from a mixture of oat kernels.
    Type: Grant
    Filed: May 1, 2015
    Date of Patent: July 31, 2018
    Assignee: The Quaker Oats Company
    Inventors: Brian Davis, Brian Drees, Joseph Griebat
  • Patent number: 9826759
    Abstract: A composition and method for an avenanthramide-enriched, oat-based product having improved health effects. The oat-based product includes an avenanthramide ingredient having avenanthramides 2c:2p:2f in ratios comprising at least one of 1:1:1 or 1:2:2. More particularly, the avenanthramide ingredient may be derived synthetically or recovered from processing raw oats into constituent oat fractions.
    Type: Grant
    Filed: May 21, 2014
    Date of Patent: November 28, 2017
    Assignee: The Quaker Oats Company
    Inventors: YiFang Chu, Jodee Johnson, Marianne O'Shea, Yuhui Shi
  • Patent number: D803693
    Type: Grant
    Filed: November 9, 2016
    Date of Patent: November 28, 2017
    Assignee: The Quaker Oats Company
    Inventors: Adam Bergeson, Eric Thomas Henderson, Terry Lemon, James J. Maki, Ricardo Perez, James Troy Starkey
  • Patent number: D840840
    Type: Grant
    Filed: November 3, 2017
    Date of Patent: February 19, 2019
    Assignee: The Quaker Oats Company
    Inventors: Paola Appendini, David Block, Paulette Bluhm-Sauriol, Ryan Boudreaux, Peter Brian Clarke, Rebecca Eley, Geoffrey Gibbins, Eric Thomas Henderson, James J. Maki, Jorge W. Maldonado, Donald E. McCumber, Megan Sklanka, James Troy Starkey
  • Patent number: D840841
    Type: Grant
    Filed: November 3, 2017
    Date of Patent: February 19, 2019
    Assignee: The Quaker Oats Company
    Inventors: Paola Appendini, David Block, Paulette Bluhm-Sauriol, Ryan Boudreaux, Peter Brian Clarke, Rebecca Eley, Geoffrey Gibbins, Eric Thomas Henderson, James J. Maki, Jorge W. Maldonado, Donald E. McCumber, Megan Sklanka, James Troy Starkey
  • Patent number: D840842
    Type: Grant
    Filed: November 3, 2017
    Date of Patent: February 19, 2019
    Assignee: The Quaker Oats Company
    Inventors: Paola Appendini, David Block, Paulette Bluhm-Sauriol, Ryan Boudreaux, Peter Brian Clarke, Rebecca Eley, Geoffrey Gibbins, Eric Thomas Henderson, James J. Maki, Jorge W. Maldonado, Donald E. McCumber, Megan Sklanka, James Troy Starkey
  • Patent number: D858305
    Type: Grant
    Filed: April 18, 2018
    Date of Patent: September 3, 2019
    Assignee: The Quaker Oats Company
    Inventors: Eric Thomas Henderson, Antonio Pugliese, Gianmauro Vella, ZhenXian Zhao