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1. 发明授权

KR820001066B1 METHOD OF MANUFACTURING INSTANT BUTTER-SUBSTITUTE 失效
公开(公告)号：KR820001066B1
公开(公告)日：1982-06-21
申请号：KR790001704
申请日：1979-05-26
申请人： GEN MILLS INC
发明人： HALLSTROM C , TOUBA A , DARAVINGAS G , GLASS B , LUCK J
IPC分类号： A23D3/00
摘要： A packaged shelf-stable mix suitable for the consumer preparation of a spreadable butter-substitute product was prepd. Thus, mix are comprising from 0 % to about 97% by weight of an oil when the oil is present in an amount of 5% to 97% by weight, the emulsifier is present from 0.1% to 30% by weight and the hard fat is present from 2% to 80% by weight.

2. 发明申请

WO2014172113A3 REFRIGERATED CHEMICALLY LEAVENED DOUGH IN PRESSURIZED CONTAINER 审中-公开
标题翻译：在加压容器中冷冻化学气化
公开(公告)号：WO2014172113A3
公开(公告)日：2015-11-05
申请号：PCT/US2014032817
申请日：2014-04-03
申请人： GEN MILLS INC
发明人： DOMINGUES DAVID J , KACKMAN SCOTT , KIRK DAVID A , NAGY JASON , TOSTENSON TAL A , LORENCE MATTHEW W
IPC分类号： A21D10/02
CPC分类号： A21D10/025 , A21D6/001 , B65B25/001 , B65D81/2061
摘要： Described are refrigerator-stable, chemically-leavened dough compositions, packaged dough products, and methods for preparing the same, wherein the dough compositions can be packaged and stored in a pressurized package. Packages as described herein function differently, in that the described packages do not require a dough to expand within a container to seal the container from the interior. In addition, the described packages include a flexible container, optionally with a secondary (e.g., outer) container. The flexible container alone, or the flexible and optional secondary (outer) container together are designed to prevent excessive expansion (volume increase) of the dough within the container, during refrigerated storage; the packages is pressurized, but the volume of the package is well controlled.
摘要翻译：描述的是冰箱稳定的，化学发酵的面团组合物，包装的面团产品及其制备方法，其中面团组合物可以包装并储存在加压包装中。如上所述的包装功能不同，因为所描述的包装不需要面团在容器内膨胀以将容器与内部密封。此外，所描述的包装包括柔性容器，任选地具有次级（例如外部）容器。单独的柔性容器或柔性和可选的辅助（外部）容器一起被设计成防止在冷藏保存期间面团在容器内的过度膨胀（体积增加）; 包装被加压，但是包装的体积被很好地控制。

3. 发明申请

WO2013181077A2 FOOD COMPOSITION AND METHOD 审中-公开
标题翻译：食品组合物和方法
公开(公告)号：WO2013181077A2
公开(公告)日：2013-12-05
申请号：PCT/US2013042562
申请日：2013-05-24
申请人： GEN MILLS INC
发明人： GALUSKA PETER , GUGGER ERIC T , REITER CHRISTIAN E
IPC分类号： A21D2/36 , A23L7/109 , A23L5/10 , A23L29/256
CPC分类号： A23L1/16 , A23L5/19 , A23L7/109 , A23L19/09 , A23L29/256 , A23L33/21 , A23L33/30 , A23V2002/00
摘要： A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath.
摘要翻译：食物组合物或面团混合物和方法。提供藻酸盐凝胶食品组合物或面团混合物。在一些实施方案中，组合物包括水，藻酸盐和多糖质地改性剂。在其它实施方案中，组合物还包含与常规的基于面团的食物组合物相比可以以减少的量存在的面粉。通过将组分混合以形成面团混合物并使面团混合物在阳离子浴中接触而形成组合物。

4. 发明申请

WO2008048775A2 GELLED DAIRY COMPOSITIONS AND RELATED METHODS 审中-公开
标题翻译：凝胶乳组合物及相关方法
公开(公告)号：WO2008048775A2
公开(公告)日：2008-04-24
申请号：PCT/US2007080144
申请日：2007-10-02
申请人： GEN MILLS INC , COX JULIE A , KOSSOWSKY SID , MURPHY MAEVE C , PANNELL LISA K
发明人： COX JULIE A , KOSSOWSKY SID , MURPHY MAEVE C , PANNELL LISA K
IPC分类号： A23L29/20 , A23L21/10
CPC分类号： A23C9/1542 , A23L21/10 , A23L29/065 , A23L29/20 , A23L29/231
摘要： The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.
摘要翻译：本发明涉及可手持的凝胶乳制品组合物及相关方法。可手持的产品包括一种或多种适当量的凝胶形成水胶体，其导致乳胶组合物以胶凝状态凝胶以提供手持式产品。

5. 发明申请

WO2006099026A3 METHOD AND COMPOSITIONS TO DECREASE SERUM CHOLESTEROL LEVELS 审中-公开
标题翻译：降低血清胆固醇水平的方法和组合
公开(公告)号：WO2006099026A3
公开(公告)日：2007-11-01
申请号：PCT/US2006008385
申请日：2006-03-09
申请人： GEN MILLS INC , REID JOSHUA , ELDRIDGE ALISON L , GUGGER ERIC T , NOVAK DOUGLAS J , LEWANDOWSKI DANIEL J
发明人： REID JOSHUA , ELDRIDGE ALISON L , GUGGER ERIC T , NOVAK DOUGLAS J , LEWANDOWSKI DANIEL J
IPC分类号： A23L1/00 , C07H1/06
CPC分类号： A61K36/899 , A23L7/115 , A23L7/135 , A23L7/198 , A23L29/206 , A23L33/22 , A23V2002/00 , A23V2200/3262 , A23V2250/5106
摘要： Methods for the reduction of serum cholesterol levels in a mammal involve the consumption of a grain product having an enhanced soluble fiber content due to hydrolysis of insoluble dietary fibers in the grain product. Desirable approaches for the hydrolysis of grain products are described that result in an increase in the soluble fiber content. Some approaches for grain fiber hydrolysis result in a product with low levels of lysinoalanine. The grain products generally have high fiber grain brans, such as wheat bran. The grains products can be consumed as breakfast cereals. Similarly, flours including the hydrolyzed grain products can be incorporated into baked goods and the like.
摘要翻译：用于降低哺乳动物血清胆固醇水平的方法涉及消耗谷物产品中由于不溶性膳食纤维的水解而具有增强的可溶性纤维含量的谷物产品。描述了导致可溶性纤维含量增加的谷物产物水解的理想方法。谷物纤维水解的一些方法导致低水平赖氨酰丙氨酸的产品。粮食产品通常具有高的纤维颗粒，如麦麸。谷物制品可以作为早餐谷物食用。类似地，包括水解谷物产品的面粉可以掺入烘焙食品等中。

6. 发明申请

WO2005018339A3 METHOD FOR REDUCING ACRYLAMIDE LEVELS IN FOOD PRODUCTS AND FOOD PRODUCTS PRODUCED THEREBY 审中-公开
标题翻译：降低食品中生产丙烯酰胺水平的方法及由此生产的食品
公开(公告)号：WO2005018339A3
公开(公告)日：2005-10-13
申请号：PCT/US2004025188
申请日：2004-08-05
申请人： GEN MILLS INC , PLANK DAVID W , NOVAK DOUGLAS J
发明人： PLANK DAVID W , NOVAK DOUGLAS J
IPC分类号： A21D2/24 , A21D10/00 , A23L1/015 , A23L1/10 , A23L1/164 , A23L1/18 , A21D13/00
CPC分类号： A21D10/00 , A21D2/245 , A23L5/27 , A23L7/101 , A23L7/117 , A23L7/183
摘要： The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products in the course of manufacture. The treatment composition of the present invention uses a primary amine, such as the amino acid lysine or combinations of amino acids and modified derivatives thereof in order to limit the formation of acrylamide in food products and food intermediates without sacrificing taste or other organoleptic properties of the food product.
摘要翻译：本发明涉及用于处理食品和食品中间体的新型处理组合物。处理组合物可以用于单一家庭使用场合以及用于在制造过程中对食品进行较大规模处理的商业应用。本发明的处理组合物使用伯胺，例如氨基酸赖氨酸或氨基酸及其修饰衍生物的组合，以限制食品和食品中间体中丙烯酰胺的形成，而不牺牲其口感或其他感官特性食品。

7. 发明申请

WO2005091918A2 DRY MIX COMPOSITIONS AND METHOD FOR MAKING AND UTILIZING THE SAME HAVING AN ENHANCED ANTI-MICROBIAL SHELF LIFE 审中-公开
标题翻译：干混合组合物及其制备和使用具有增强抗微生物储存寿命的方法
公开(公告)号：WO2005091918A2
公开(公告)日：2005-10-06
申请号：PCT/US2005006618
申请日：2005-03-02
申请人： GEN MILLS INC , ROY SOUMYA , SHIMEK LAUREN , WEBER JEAN L , BAIRD ONDINE
发明人： ROY SOUMYA , SHIMEK LAUREN , WEBER JEAN L , BAIRD ONDINE
IPC分类号： A21D10/00
CPC分类号： A21D10/005 , A21D2/145 , A21D10/04 , A21D13/60
摘要： A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citric, fumaric, lactic, malic, phosphoric, sodium acid sulfate and mixtures thereof. A method of preparing bakery products having a shelf life enhancing composition are also described.
摘要翻译：一种食品组合物，其包含用于生产具有延长的无酵母和无霉菌保存期至少21天的烘焙产品的干混合物。干燥混合物包含约0.01％至约1.0％的包封酸如柠檬酸，富马酸，乳酸，苹果酸，磷酸，酸式硫酸钠及其混合物。还描述了一种制备具有保质期提高组合物的面包店产品的方法。

8. 发明申请

WO2004009054A3 ENCAPSULATION OF SENSITIVE COMPONENTS USING PRE-EMULSIFICATION 审中-公开
标题翻译：使用预实验的敏感组件的封装
公开(公告)号：WO2004009054A3
公开(公告)日：2004-05-06
申请号：PCT/US0319028
申请日：2003-06-17
申请人： GEN MILLS INC , VAN LENGERICH BERNHARD H , LEUNG LILY , ROBIE STEVEN C , LAKKIS JAMILEH , KANG YOUNG , JARL THOMAS M
发明人： VAN LENGERICH BERNHARD H , LEUNG LILY , ROBIE STEVEN C , LAKKIS JAMILEH , KANG YOUNG , JARL THOMAS M
IPC分类号： A23L1/00 , A23L1/30
CPC分类号： A23L33/115 , A23P10/30 , Y10T428/2984
摘要： A stabilized emulsion is employed to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or dispersed in an oil is admixed with an aqueous component and a film-forming component to form an emulsion. An antioxidant for prevention of oxidation of the active, sensitive encapsulant, and a film-softening component or plasticizer for the film-forming component may be included in the emulsion. The emulsion is stabilized by subjecting it to homogenization. The pellets are produced by first reducing the water content of the stabilized emulsion so that the film-forming component forms a film around the oil droplets and encapsulates the encapsulant. In embodiments of the invention, the water content of the homogenized emulsion may be reduced by spray drying to produce a powder. In other embodiments of the invention, after homogenization, the water content of the emulsion may be reduced by admixing the emulsion with at least one matrix material to thereby encapsulate the film-coated oil droplets within the matrix material. After the water content of the emulsion is reduced, a protective coating is applied on the film-coated oil droplets to obtain pellets.
摘要翻译：使用稳定化的乳液来制备搁置稳定的，控制释放的，离散的，固体颗粒或颗粒，其含有包封和/或嵌入的组分，例如容易氧化的组分，例如ω-3脂肪酸。将含有溶解和/或分散在油中的活性敏感密封剂的油包封剂组分与水性组分和成膜组分混合以形成乳液。用于防止活性敏感性密封剂氧化的抗氧化剂，以及用于成膜组分的薄膜软化组分或增塑剂可以包括在乳液中。通过使乳液均匀化使乳液稳定。通过首先降低稳定的乳液的含水量使得成膜组分在油滴周围形成膜并封装密封剂来制备颗粒。在本发明的实施方案中，均匀乳液的含水量可以通过喷雾干燥来降低以产生粉末。在本发明的其它实施方案中，在均化之后，可以通过将乳液与至少一种基质材料混合从而将包膜的油滴包封在基质材料内，从而降低乳液的含水量。在乳液的含水量减少之后，在涂覆有油滴的油滴上施加保护涂层以获得颗粒。

9. 发明申请

WO0194217A3 SHIPPING AND DISPLAY CONTAINER 审中-公开
标题翻译：运输和显示容器
公开(公告)号：WO0194217A3
公开(公告)日：2002-04-04
申请号：PCT/US0118149
申请日：2001-06-05
申请人： GEN MILLS INC , FRIEDMAN DAVIDE R
发明人： FRIEDMAN DAVIDE R
IPC分类号： B65D5/32 , B65D5/52
CPC分类号： B65D5/52 , B65D5/32
摘要： A shipping and display container (10) includes a tray (100) and a cover (200). The tray includes a bottom panel (110), a back panel (120) extending upward from the bottom panel, and a front panel (130) also extending upward from the bottom panel. The back panel extends upward beyond the front panel and a pair of bottom side flaps (112) each extending upward from opposite sides of the bottom panel. The cover includes a top panel (210) and a front panel (220) extending downward from the top panel. The cover is positionable over the tray to establish a first configuration facilitating shipping and storage of the container and is removable from the tray to establish a second configuration facilitating support and upright display of a packaged product positioned on the tray.
摘要翻译：运输和显示容器（10）包括托盘（100）和盖（200）。托盘包括底板（110），从底板向上延伸的后面板（120）和从底板向上延伸的前面板（130）。后面板向上延伸超过前面板，并且一对底侧翼片（112）各自从底板的相对侧向上延伸。该盖包括顶板（210）和从顶板向下延伸的前板（220）。盖可定位在托盘上以建立便于运输和储存容器的第一配置，并且可从托盘移除以建立便于支撑和直立显示位于托盘上的包装产品的第二配置。

10. 发明申请

WO2015084742A2 PASTA PROCESSING FOR LOW PROTEIN FLOUR AND DECREASED DRYING 审中-公开
标题翻译：低蛋白面粉和减少干燥的面食加工
公开(公告)号：WO2015084742A2
公开(公告)日：2015-06-11
申请号：PCT/US2014067966
申请日：2014-12-01
申请人： GEN MILLS INC
发明人： TUTUNCU NURHAN PINAR , FOLSTAD JENNIFER E , MILLER KIMBERLY , HEITKE BENJAMIN LEE , BEAGER ANTHONY
IPC分类号： A23L7/109
CPC分类号： A23L1/16 , A23L7/109 , A23L29/212
摘要： A pasta product can be formed from a low protein flour by blending the low protein flour with water to form a pasta dough. In some examples, the pasta dough is then hot extruded to produce an extruded pasta before being dried. In contrast to cold extrusion where the goal is to minimize starch gelatinization while shaping the pasta dough, hot extrusion can cause starch within the low protein flour to gelatinize. The gelatinized starch may help compensate for the lack of protein network structure caused by using a low protein flour.
摘要翻译：通过将低蛋白粉与水混合形成面食面团，可以由低蛋白面粉形成面食产品。在一些例子中，意大利面团然后热挤压以在干燥之前产生挤出的面食。与冷挤压相比，其目标是在成型面食面团时最小化淀粉糊化，热挤压可以导致低蛋白面粉中的淀粉糊化。糊化淀粉可以帮助补偿由于使用低蛋白质面粉导致的蛋白质网络结构的缺乏。

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