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1. 发明申请

WO2013169555A1 PACKAGED FOOD PRODUCTS AND RELATED METHODS 审中-公开
标题翻译：包装食品及相关方法
公开(公告)号：WO2013169555A1
公开(公告)日：2013-11-14
申请号：PCT/US2013/039260
申请日：2013-05-02
申请人： GENERAL MILLS, INC.
发明人： ANDERSON, Stephen Patrick , BASHOR, Michael P. , GILLESPIE, Scott F.
IPC分类号： A23C9/12
CPC分类号： A23C9/123 , A23C9/1307 , A23C9/133 , A23C9/137 , A23C2270/05 , B65D75/20
摘要： In accordance with an exemplary embodiment of the present teachings, a food product may comprise an elongated, flexible-wall tube package. The food product may further comprise a first viscous foodstuff disposed within the tube; and a second viscous foodstuff disposed within the tube, the second viscous foodstuff differing from the first viscous foodstuff. The first and second viscous foodstuffs may be disposed within the tube in two layers in direct contact with each other.
摘要翻译：根据本教导的示例性实施例，食品可以包括细长的柔性壁管包装。食品还可以包括设置在管内的第一粘性食品; 以及设置在所述管内的第二粘性食品，所述第二粘性食品不同于所述第一粘性食品。第一和第二粘性食品可以以彼此直接接触的两层的形式设置在管内。

2. 发明申请

WO2008042750A2 APPARATUS AND METHODS FOR FABRICATING FOOD ITEMS 审中-公开
标题翻译：用于制作食品的装置和方法
公开(公告)号：WO2008042750A2
公开(公告)日：2008-04-10
申请号：PCT/US2007/079837
申请日：2007-09-28
申请人： GENERAL MILLS, INC. , WEINSTEIN, James N. , OLIVE, James M. , HUBERG, Peter A. , BURGESS, Laurie , LEUHRS, Thomas , MAACK, Jennifer M.
发明人： WEINSTEIN, James N. , OLIVE, James M. , HUBERG, Peter A. , BURGESS, Laurie , LEUHRS, Thomas , MAACK, Jennifer M.
IPC分类号： A47J27/14
CPC分类号： A23P1/125 , A21C11/163 , A23P30/25 , B29C47/0004 , B29C47/0014
摘要： Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages (14) and co-extruding a second hot plastic food mass through a feed stem (22) received in each of the multiple passages (14) and through nozzles (42). Each nozzle (42) includes a first portion (42b) in communication with the feed stem (22) but not the passage (14) and a second portion (42a) in communication with the passage (16) but not the feed stem (22). The nozzles (42) are rotatable in gearing relation with the drive gear (70) of a servomotor (72). The co-extruded ropes are conveyed at a linear speed rate less than or equal to the discharge speed from the nozzles (42), cooled, and cut into individual pieces in the form of peelably separable strands.
摘要翻译：用于制造食品的装置和方法包括通过多个通道（14）挤压第一热塑料食物块并将第二热塑料食物块通过容纳在多个通道（14）中的每一个中的进料杆（22）共挤出并通过喷嘴（42）。每个喷嘴（42）包括与进给杆（22）连通而不是通道（14）的第一部分（42b）和与通道（16）连通而不是进料杆（22）的第二部分（42a））。喷嘴（42）能够与伺服电动机（72）的驱动齿轮（70）的传动关系旋转。共挤出的绳索以小于或等于来自喷嘴（42）的排出速度的线速度输送，被冷却，并以可剥离的股线的形式切割成单独的片。

3. 发明申请

WO2015171158A1 APPARATUS AND METHOD OF SEASONING TACO SHELLS 审中-公开
标题翻译：装置和方法TACO SHELLS
公开(公告)号：WO2015171158A1
公开(公告)日：2015-11-12
申请号：PCT/US2014/037477
申请日：2014-05-09
申请人： GENERAL MILLS, INC.
发明人： ELAYEDATH, Shivakumar , TALIJAN, Zoran , WLASCHIN, Aaron P.
IPC分类号： A23L1/164 , A23L1/22 , A21C15/00
CPC分类号： A21C15/002 , A23L7/13 , A23L27/00 , A23P20/18 , A23V2002/00
摘要： A method and apparatus for seasoning a cooked food product is disclosed. A non-aqueous liquid seasoning mixture is applied onto a surface of a cooked food product. The seasoning mixture includes at least 35% wt solids.
摘要翻译：公开了一种用于调味熟食的方法和装置。将非水液体调味混合物施加到熟食品的表面上。调味混合物包含至少35重量％的固体。

4. 发明申请

WO2014186443A1 CONTINUOUS PROCESS TO PRODUCE FIRMER PROCESSED VEGETABLES 审中-公开
标题翻译：连续生产先进蔬菜的方法
公开(公告)号：WO2014186443A1
公开(公告)日：2014-11-20
申请号：PCT/US2014/037968
申请日：2014-05-14
申请人： GENERAL MILLS, INC.
发明人： FEE, Lily Leung , STEENSON, Donald F. , ERICKSON, Robert , STUEBER, Mark , HALL, Anita, J. , TIEGS, Frank , HARRIS, Steve , BOLT, Craig
IPC分类号： A23B7/06
CPC分类号： A23B7/157 , A23B7/06 , A23B7/154
摘要： A continuous method for improving the firmness of vegetable products uses a continuous vegetable product treatment device comprising a vegetable product treatment chamber having a vegetable product inlet, a vegetable product outlet, a vegetable product transport mechanism for urging the vegetable product toward the vegetable product outlet, and at least one liquid introduction orifice for introducing a liquid. Vegetable product is continuously treated in the chamber at a temperature of from about 125°F to about 160°F, and the liquid in the treatment chamber is maintained at a pH of from about 5 to about 7. Individual vegetable products reside in the treatment chamber for a time of from about 20 minutes to about 60 minutes. The heat-treated vegetable products are blanched in a subsequent blanching step at a temperature ranging from about 190°F to 210°F for a time of from about two to about 10 minutes.
摘要翻译：用于提高蔬菜制品的坚固性的连续方法使用连续的植物产品处理装置，其包括具有植物产品入口，植物产品出口，用于将蔬菜产品推向蔬菜产品出口的蔬菜产品输送机构的植物产品处理室，以及用于引入液体的至少一个液体引入孔。蔬菜产品在室中在约125°F至约160°F的温度下连续处理，处理室中的液体保持在约5至约7的pH值。各种植物产品处于处理时间为约20分钟至约60分钟。热处理的植物产品在随后的漂白步骤中在约190°F至210°F的温度下漂洗约2至约10分钟。

5. 发明申请

WO2011031905A1 USE OF ELECTRICITY TO INCREASE THE TRANSFER OF MOLECULES ACROSS BIOLOGICAL MEMBRANES FOR THE ACCELERATION OF DAIRY FERMENTATION 审中-公开
标题翻译：利用电生物增加生物膜分子转移加速发酵发酵
公开(公告)号：WO2011031905A1
公开(公告)日：2011-03-17
申请号：PCT/US2010/048327
申请日：2010-09-10
申请人： GENERAL MILLS, INC. , WLASCHIN, Aaron P. , COLE, Glen A. , GORDON, Christopher A. , MURPHY, Maeve C.
发明人： WLASCHIN, Aaron P. , COLE, Glen A. , GORDON, Christopher A. , MURPHY, Maeve C.
IPC分类号： A23C9/127 , A23C9/13
CPC分类号： A23C9/1238
摘要： A process for preparing a dairy fermentation product comprises inoculating lactic acid bacteria into a dairy base composition and initiating fermentation. Electrodes are placed in direct contact to the inoculated dairy base composition, and electric pulses are created, whereby pores are formed in the lactic acid bacteria so that molecules in the dairy base composition gain entry into the lactic acid bacteria.
摘要翻译：制备乳制品发酵产物的方法包括将乳酸菌接种到乳制品基质组合物中并开始发酵。将电极与接种的乳制品基质组合物直接接触，产生电脉冲，由此在乳酸菌中形成孔，使得乳制品基质组合物中的分子进入乳酸菌。

6. 发明申请

WO2008076890A1 FOIL MEMBRANE LID 审中-公开
标题翻译： FOIL膜片
公开(公告)号：WO2008076890A1
公开(公告)日：2008-06-26
申请号：PCT/US2007/087589
申请日：2007-12-14
申请人： GENERAL MILLS MARKETING, INC. , EL-AFANDI, Ali
发明人： EL-AFANDI, Ali
IPC分类号： B65D77/20
CPC分类号： B65D17/165 , B65B7/28 , B65B43/40 , B65B63/08 , B65D17/4011 , B65D17/4012 , B65D77/20 , B65D2205/02 , B65D2517/0007 , B65D2517/0013 , B65D2577/2058
摘要： The invention includes a closure for a container (10). The closure includes a lid (16), a tab (22) including a base (24), an end (30) opposite the base, and a rivet (28). The rivet (28) is disposed between the base and the end. The tab (22) is fastened to the lid (16) at the base (24) and the rivet (28) such that the rivet (28) pulls away from the lid to form a hole in the lid when the end of the tab is moved away from the lid during the opening process.
摘要翻译：本发明包括用于容器（10）的封闭件。封闭件包括盖子（16），包括基座（24）的突片（22），与基座相对的端部（30）和铆钉（28）。铆钉（28）设置在基部和端部之间。突片（22）在底座（24）和铆钉（28）处被固定到盖子（16）上，使得铆钉（28）从盖子拉出以在盖子的端部形成一个孔在开瓶过程中从盖子移开。

7. 发明申请

WO2016043776A1 AERATED STRAINED FERMENTED DAIRY COMPOSITIONS 审中-公开
标题翻译：食用过敏的发酵乳制品
公开(公告)号：WO2016043776A1
公开(公告)日：2016-03-24
申请号：PCT/US2014/056588
申请日：2014-09-19
申请人： GENERAL MILLS, INC.
发明人： HAIDER, Darin , MOELLER, Katie , TAYLOR, Reed
IPC分类号： A23C9/13 , A23C9/137 , A23C9/14
CPC分类号： A23C9/123 , A23C9/1307 , A23C9/1315 , A23C9/137 , A23C2260/05 , A23C2270/05
摘要： The present disclosure relates to aerated strained fermented dairy compositions and processes for making aerated strained fermented dairy compositions. In particular, an aerated strained fermented dairy composition is disclosed that includes a strained fermented dairy ingredient, gelatin, and an emulsifier composition, where the aerated strained fermented dairy composition has a lower density than the strained fermented dairy ingredient.
摘要翻译：本公开涉及充气应变发酵乳组合物和用于制备充气应变发酵乳组合物的方法。特别地，公开了一种充气应变发酵乳制品组合物，其包括应变发酵乳制品成分，明胶和乳化剂组合物，其中充气应变发酵乳组合物具有比应变发酵乳制品成分更低的密度。

8. 发明申请

WO2015034496A1 FOOD PRODUCT CONTAINER 审中-公开
标题翻译：食品容器
公开(公告)号：WO2015034496A1
公开(公告)日：2015-03-12
申请号：PCT/US2013/058187
申请日：2013-09-05
申请人： GENERAL MILLS, INC.
发明人： LORENCE, Matthew, W. , KACKMAN, Scott
IPC分类号： B65D88/08
CPC分类号： B65D85/8043 , A47J31/40 , B65B9/042 , B65B29/02 , B65B29/022
摘要： A food product container is configured to be received in a receiver of a beverage forming device. The container having an outer surface defining an interior space and a food or beverage liquid contacting medium disposed within the interior space. The container has a side wall peak compression force of less than 5 Newtons.
摘要翻译：食品容器被配置为容纳在饮料形成装置的接收器中。容器具有限定内部空间的外表面和设置在内部空间内的食品或饮料液体接触介质。容器的侧壁峰值压缩力小于5牛顿。

9. 发明申请

WO2015005930A1 FOOD PRODUCT FORMING SYSTEM 审中-公开
标题翻译：食品成型系统
公开(公告)号：WO2015005930A1
公开(公告)日：2015-01-15
申请号：PCT/US2013/050178
申请日：2013-07-12
申请人： GENERAL MILLS, INC.
发明人： LORENCE, Matthew W. , STREHLOW, Dena K.
IPC分类号： A47J31/06 , B65B29/02
CPC分类号： A47J31/0668 , B65B29/02 , B65B29/022
摘要： Food product forming systems are described. The system can include a container enclosing a food or beverage liquid contacting medium and the container has at least one dissolvable or breakable or removable surface. The system can include a portion packaged that is associated with the food or beverage liquid contacting medium.
摘要翻译：描述食品成型系统。该系统可以包括容纳食品或饮料液体接触介质的容器，并且容器具有至少一个可溶解或可破坏或可移除的表面。该系统可以包括与食品或饮料液体接触介质相关联的部分。

10. 发明申请

WO2007022347A2 TOPICALLY APPLIED GARLIC ON REFRIGERATED DOUGH 审中-公开
标题翻译：在冷冻面团上应用大蒜
公开(公告)号：WO2007022347A2
公开(公告)日：2007-02-22
申请号：PCT/US2006/032131
申请日：2006-08-15
申请人： GENERAL MILLS MARKETING, INC. , NORQUIST, Penny L. , POLZIN, Michael R. , TRAN, Cam B. , BURBRINK, Carrie N.
发明人： NORQUIST, Penny L. , POLZIN, Michael R. , TRAN, Cam B. , BURBRINK, Carrie N.
IPC分类号： A21D10/00
CPC分类号： A21D10/025 , A21D6/001 , A21D13/22
摘要： Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination of solid and liquid forms. The refrigerated, raw dough products can be formed from either developed or undeveloped dough. The refrigerated raw dough product can be packaged and stored in a refrigerated environment for a period of about 4 to about 12 weeks while maintaining a satisfactory Baked Specific Volume upon baking. The topically applied garlic flavorant can be present in an amount up to about 5.0% by weight of the raw dough product. A process for forming the refrigerated, raw dough product can include applying the garlic flavorant to an exterior portion of the refrigerated, raw dough product.
摘要翻译：具有局部施加的大蒜香料的冷藏的生面团产品。冷藏的生面团产品在烘焙时具有比具有直接混入面团的大蒜香料的可比较的生面团产品更高的烘烤比容。大蒜香料可以以固体形式，液体形式或固体和液体形式的组合使用。冷藏的生面团产品可以由开发或未开发的面团形成。可将冷藏的生面团产品包装并在冷藏环境中储存约4至约12周的时间，同时在烘烤时保持令人满意的烘焙比容。局部施用的大蒜香料可以以生面团产品的约5.0重量％的量存在。形成冷藏的生面团产品的方法可以包括将大蒜香料施加到冷藏的生面团产品的外部。

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