Patents by Inventor Steven C. Robie
Steven C. Robie 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: 11793214Abstract: 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: GrantFiled: January 15, 2021Date of Patent: October 24, 2023Assignee: General Mills, Inc.Inventors: Goeran Walther, Steven C Robie, Kevin H Wright, Joel R Lafavor, Caleb Ian Heck
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Patent number: 11737479Abstract: 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: GrantFiled: May 27, 2020Date of Patent: August 29, 2023Assignee: General Mills, Inc.Inventors: Caleb I Heck, Steven C Robie, Goeran Walther
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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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Patent number: 10918117Abstract: 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: GrantFiled: January 19, 2016Date of Patent: February 16, 2021Assignee: General Mills, Inc.Inventors: Goeran Walther, Steven C Robie, Kevin H Wright, Joel R Lafavor
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Publication number: 20200375228Abstract: A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.Type: ApplicationFiled: August 20, 2020Publication date: December 3, 2020Inventors: Diana Lee Kittleson, Christine S.t. Ng, Steven C. Robie
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Patent number: 10798950Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: GrantFiled: June 12, 2019Date of Patent: October 13, 2020Assignee: General Mills, Inc.Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
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Publication number: 20200288748Abstract: 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: ApplicationFiled: May 27, 2020Publication date: September 17, 2020Applicant: General Mills, Inc.Inventors: Caleb I Heck, Steven C Robie, Goeran Walther
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Publication number: 20200196630Abstract: 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: February 27, 2020Publication date: June 25, 2020Applicant: General Mills, Inc.Inventors: Goeran Walther, Steven C. Robie, Kevin H. Wright, Joel R. Lafavor
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Patent number: 10575531Abstract: Visually distinct, flaked Ready-to-Eat cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thickness of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: GrantFiled: March 6, 2018Date of Patent: March 3, 2020Assignee: General Mills, Inc.Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
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Publication number: 20190387774Abstract: A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.Type: ApplicationFiled: January 27, 2017Publication date: December 26, 2019Inventors: Diana Lee Kittleson, Christine S.t. Ng, Steven C. Robie
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Publication number: 20190289877Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: ApplicationFiled: June 12, 2019Publication date: September 26, 2019Applicant: General Mills, Inc.Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
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Patent number: 10321702Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: GrantFiled: December 12, 2017Date of Patent: June 18, 2019Assignee: General Mills, Inc.Inventors: Goeran Walther, Bernhard H van Lengerich, Steven C Robie, James N Weinstein
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Patent number: 10149492Abstract: The invention generally provides novel no-bake grain products and methods of preparation of the same. Specifically, a no-bake food product with a toasted appearance and flavor and a method of providing a toasted appearance and flavor to a no-bake food product. The no-bake food product includes granola bars, clusters, cereal, instant hot cereal and snacks.Type: GrantFiled: April 9, 2015Date of Patent: December 11, 2018Assignee: General Mills, Inc.Inventors: Jeremy Linn Johnson, Steven C Robie, Philip K Zietlow
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Publication number: 20180192655Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thickesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: ApplicationFiled: March 6, 2018Publication date: July 12, 2018Applicant: General Mills, Inc.Inventors: Barmack Rassi, Steven C. Robie, James N. Weinstein
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Publication number: 20180098557Abstract: The present disclosure relates to systems and methods for producing an extruded protein product. In particular, a system for making an extruded protein product using a system that includes a die including channel having a transverse cross section that is a continuous loop along at least a portion of the length of the die is disclosed.Type: ApplicationFiled: December 12, 2017Publication date: April 12, 2018Applicant: General Mills, Inc.Inventors: Goeran Walther, Bernhard H. van Lengerich, Steven C. Robie, James N. Weinstein
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Patent number: 9924724Abstract: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at the die outlet, a resulting dough extrudate is sliced by a cutter unit to form dough discs which are then dried and cooled, during which the discs curl and form cereal flakes having varying textures defined, at least in part, by distinct sets of surface bumps. The number and configuration of the bumps can be altered by changing the number, shape and/or position of the various spaced openings of the die assembly, while the thicknesses of the resulting cereal flakes can be varied by just altering an operational speed of the cutter unit.Type: GrantFiled: January 22, 2015Date of Patent: March 27, 2018Assignee: General Mills, Inc.Inventors: Barmack Rassi, Steven C Robie, James N Weinstein
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Patent number: D834780Type: GrantFiled: March 16, 2016Date of Patent: December 4, 2018Assignee: General Mills, Inc.Inventors: Susan L Kamper, Patrick E Allen, Timothy O Hansen, Steven C Robie
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Patent number: D838930Type: GrantFiled: March 16, 2016Date of Patent: January 29, 2019Assignee: General Mills, Inc.Inventors: Susan L. Kamper, Patrick E Allen, Timothy O Hansen, Steven C Robie
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Patent number: D843682Type: GrantFiled: March 16, 2016Date of Patent: March 26, 2019Assignee: General Mills, Inc.Inventors: Susan L Kamper, Patrick E Allen, Timothy O Hansen, Steven C Robie
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Patent number: D859782Type: GrantFiled: June 5, 2018Date of Patent: September 17, 2019Assignee: General Mills, Inc.Inventors: Patrick E Allen, Darryl J Ballman, Benjamin Lee Heitke, Thomas M Jarl, Aimee Mortenson, Steven C Robie