Patents by Inventor Mathew F. Langenfeld
Mathew F. Langenfeld 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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Patent number: 7431954Abstract: Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an 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. 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 multiple calcium sources, 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 finished food products fortified with high levels of calcium, preferably puffed RTE cereal pieces.Type: GrantFiled: June 29, 2005Date of Patent: October 7, 2008Assignee: General Mills Holdings II, LLCInventors: Darryl J. Ballman, Sean W. Creedon, James W. Geoffrion, Thomas D. Hede, Mathew F. Langenfeld, Jonathan E. Trautz
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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: 6793953Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.Type: GrantFiled: May 8, 2002Date of Patent: September 21, 2004Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, Bernhard H. Van Lengerich, Mathew F. Langenfeld, Terry G. Reishus, James L. Stinson, Gerald L. Wilson, Michael A. Helser
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Publication number: 20040009264Abstract: 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 &mgr;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: ApplicationFiled: January 27, 2003Publication date: January 15, 2004Inventors: Darryl J. Ballman, Sean W Creedon, James W Geoffrion, Thomas D Hede, Mathew F Langenfeld, Jonathan E Trautz
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Publication number: 20030091700Abstract: Disclosed are aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; and about 1 to 8% moisture. The aerated food products have a density of about 0.1 to 1.0 g/cc. The products are additionally characterized by having an external surface, and wherein at least a portion the external surface has distinguishing feature differing from the body in color, texture or structure.Type: ApplicationFiled: December 13, 2002Publication date: May 15, 2003Inventors: Philip K. Zietlow, Dean Franssell, S. Ganesh Ganesan, Mathew F. Langenfeld, Philip E. Palkert, James L. Stinson, Bernhard van Lengerich
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Publication number: 20030049360Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc.Type: ApplicationFiled: May 8, 2002Publication date: March 13, 2003Inventors: Philip K. Zietlow, Bernhard H. Van Lengerich, Mathew F. Langenfeld, Terry G. Reishus, James L. Stinson, Gerald L. Wilson, Michael A. Helser
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Patent number: 6495179Abstract: Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; and about 1 to 8% moisture. The aerated food products have a density of about 0.1 to 1.0 g/cc. The products are additionally characterized by having an external surface, and wherein at least a portion of the external surface has a distinguishing feature differing from the body in color, texture or structure.Type: GrantFiled: April 23, 1999Date of Patent: December 17, 2002Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, Dean Franssell, S. Ganesh Ganesan, Mathew F. Langenfeld, Philip E. Palkert, James L. Stinson, Bernhard van Lengerich
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Patent number: 6432460Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.Type: GrantFiled: March 8, 1999Date of Patent: August 13, 2002Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, Bernhard H. van Lengerich, Mathew F. Langenfeld, Terry J. Reishus, James L. Stinson, Gerald L. Wilson, Michael A. Helser
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Patent number: 6180158Abstract: A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F.Type: GrantFiled: June 12, 1998Date of Patent: January 30, 2001Assignee: General Mills, Inc.Inventors: Philip K. Zietlow, Bernhard van Lengerich, James L. Stinson, Gerald L. Wilson, Mathew F. Langenfeld
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Patent number: D339444Type: GrantFiled: January 30, 1992Date of Patent: September 21, 1993Assignee: General Mills, Inc.Inventors: Keith A. Evenson, Robert A. Fedor, Richard K. Knutson, Mathew F. Langenfeld, Lydia T. Midness