Patents by Inventor James P. Michaels
James P. Michaels has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Publication number: 20230180777Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.Type: ApplicationFiled: February 7, 2023Publication date: June 15, 2023Applicant: General Mills, Inc.Inventors: David J. Domingues, Steven R. Pretzel, Yuewei Hu, Craig A. Dowd, James P. Michaels
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Patent number: 11632964Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.Type: GrantFiled: April 24, 2018Date of Patent: April 25, 2023Assignee: General Mills, Inc.Inventors: David J Domingues, Steven R Pretzel, Yuewei Hu, Craig A Dowd, James P Michaels
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Publication number: 20220295807Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.Type: ApplicationFiled: June 7, 2022Publication date: September 22, 2022Applicant: General Mills, Inc.Inventors: David J Domingues, Steven R Pretzel, Yuewei Hu, Craig A Dowd, James P Michaels
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Publication number: 20210037843Abstract: Methods for inoculating a grain suitable for use in testing methods of reducing bacterial load are disclosed. Also disclosed are methods of reducing bacterial load on a grain by using elevated temperature and an organic acid. Also disclosed are methods of tempering a grain at an elevated temperature and reduced time as compared to standard tempering methods.Type: ApplicationFiled: April 24, 2018Publication date: February 11, 2021Applicant: General Mills, Inc.Inventors: David J Domingues, Steven R Pretzel, Yuewei Hu, Craig A Dowd, James P Michaels
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Patent number: 10624356Abstract: A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.Type: GrantFiled: March 18, 2016Date of Patent: April 21, 2020Assignee: General Mills, Inc.Inventors: David J Domingues, Elliot Augst, Craig A Dowd, Patrick C Dreese, David H Katzke, James P Michaels, Thorne R Seese
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Publication number: 20170265484Abstract: A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.Type: ApplicationFiled: March 18, 2016Publication date: September 21, 2017Applicant: General Mills, Inc.Inventors: David J Domingues, Elliot Augst, Craig A Dowd, Patrick C Dreese, David H Katzke, James P Michaels, Thorne R Seese
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Patent number: 9683979Abstract: A method for forming a grain composition includes mixing a first grain powder composition with water using a mixing apparatus to form a mixture. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy and is compared to a standard. If the protein quality of the first grain powder composition does not meet the standard, a second grain power composition is formed having a different weight percent of the first source of grain powder than the first grain powder composition.Type: GrantFiled: November 9, 2015Date of Patent: June 20, 2017Assignee: General Mills, Inc.Inventors: Craig A. Dowd, James P. Michaels, Elliot Augst
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Patent number: 9207224Abstract: A method for expressing protein quality of a grain powder includes mixing the grain powder with water using a mixing apparatus to form a mixture. The torque applied to the mixing apparatus by the mixture during mixing is measured as a function of time. Mechanical energy applied to the mixture is calculated from the measured torque. The protein quality is expressed as the measured torque as a function of mechanical energy.Type: GrantFiled: February 21, 2014Date of Patent: December 8, 2015Assignee: General Mills, Inc.Inventors: Craig A. Dowd, James P. Michaels, Elliot Augst
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Patent number: 5997932Abstract: Method and apparatus applies a strip or stream of fluid to a moving dough sheet. The apparatus has a fluid flow regulator coupled to a fluid source providing positive pressure, and a nozzle coupled to the fluid flow regulator and disposed proximate the dough sheet such that drops of fluid emerging from the nozzle contact the dough sheet before falling from the nozzle.Type: GrantFiled: November 7, 1997Date of Patent: December 7, 1999Assignee: Pillsbury CompanyInventors: Susan M. Hayes-Jacobson, James P. Michaels
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Patent number: 5965186Abstract: A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moisture from the filling inside the main body of the dough product cannot readily migrate into the projections. The dough product with its projections attains a significant level of crispness upon frying, and retains the crispness upon reheating, even after a freeze/thaw cycle.Type: GrantFiled: September 24, 1997Date of Patent: October 12, 1999Assignee: The Pillsbury CompanyInventors: Susan M. Hayes-Jacobson, James P. Michaels
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Patent number: 5862744Abstract: An apparatus applies a strip or stream of fluid to a moving dough sheet. The apparatus has a fluid flow regulator coupled to a fluid source providing positive pressure, and a nozzle coupled to the fluid flow regulator and disposed proximate the dough sheet such that drops of fluid emerging from the nozzle contact the dough sheet before falling from the nozzle.Type: GrantFiled: September 27, 1996Date of Patent: January 26, 1999Assignee: The Pillsbury CompanyInventors: Susan M. Hayes-Jacobson, James P. Michaels