Mathew F Langenfeld

6432460, Aug 13, 2002

Mar 8, 1999

09/264589

Philip K. Zietlow - Wayzata MN
Bernhard H. van Lengerich - Plymouth MN
Mathew F. Langenfeld - Rosemount MN
Terry J. Reishus - Eagan MN
James L. Stinson - Wayzata MN
Gerald L. Wilson - New Hope MN
Michael A. Helser - Minneapolis MN

General Mills, Inc. - Minneapolis MN

A23L 130

426 74, 426571, 426572, 426660, 426516, 424440

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. 01% to 45% of a dry particulate having a particle size distribution such that 90% have a particle size of less than 400 m to form a liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam having a density of about 0. 1 to 1.

6495179, Dec 17, 2002

Apr 23, 1999

09/298715

Philip K. Zietlow - Wayzata MN
Dean Franssell - Hamel MN
S. Ganesh Ganesan - Maple Grove MN
Mathew F. Langenfeld - Rosemount MN
Philip E. Palkert - Eden Prairie MN
James L. Stinson - Wayzata MN
Bernhard van Lengerich - Plymouth MN

General Mills, Inc. - Minneapolis MN

A23G 300

426103, 426 89, 426289, 426291, 426302, 426303, 426305, 426571, 426516

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. Preparation methods are disclosed directed to a mass of aerated confection pieces having at least one colored portion and having an external surface; applying a substance, at least a fraction of which has a second color, to adhere to the external surface and to define sticky aerated confection pieces; and, forming the sticky aerated confection pieces into finished non-sticky coated pieces, The confectionery food products find particular suitability for use as ingredients for childrens RTE cereals.

6793953, Sep 21, 2004

May 8, 2002

10/142535

Philip K. Zietlow - Wayzata MN
Bernhard H. Van Lengerich - Plymouth MN
Mathew F. Langenfeld - Rosemount MN
Terry G. Reishus - Eagan MN
James L. Stinson - Wayzata MN
Gerald L. Wilson - New Hope MN
Michael A. Helser - Plymouth MN

General Mills, Inc. - Minneapolis MN

A23L 130

426571, 426572, 426660, 426516, 426445, 426470

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.

6913775, Jul 5, 2005

Apr 23, 2001

10/275444

Darryl J. Ballman - Wyoming MN, US
Sean W. Creedon - Tewksbury MA, US
James W. Geoffrion - Anoka MN, US
Thomas D. Hede - Andover MN, US
Mathew F. Langenfeld - Rosemount MN, US
Jonathan E. Trautz - Maple Grove MN, US

General Mills, Inc. - Minneapolis MN

A21D002/02
A23L001/18
A23L001/304

426 74, 426446, 426450, 426625

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 μm. 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. Preferred are puffed RTE cereal pieces prepared by direct expansion from a twin screw cooker extruder.

7431954, Oct 7, 2008

Jun 29, 2005

11/168308

Darryl J. Ballman - Wyoming MN, US
Sean W. Creedon - Tewksbury MA, US
James W. Geoffrion - Anoka MN, US
Thomas D. Hede - Andover MN, US
Mathew F. Langenfeld - Rosemount MN, US
Jonathan E. Trautz - Maple Grove MN, US

General Mills Holdings II, LLC - Minneapolis MN

A23L 1/304

426 74, 426271, 426520, 426619, 426620, 426621

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 μm. 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.

20030091700, May 15, 2003

Dec 13, 2002

10/319879

Philip Zietlow - Wayzata MN, US
Dean Franssell - Hamel MN, US
S. Ganesan - Maple Grove MN, US
Mathew Langenfeld - Rosemount MN, US
Philip Palkert - Eden Prairie MN, US
James Stinson - Wayzata MN, US
Bernhard Lengerich - Plymouth MN, US

A23G001/00

426/103000

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. Preparation methods are disclosed comprising providing a mass of aerated confection pieces having at least one colored portion and having an external surface at least a portion of which is sticky; applying particles of a coating at least a fraction of which have a second color to adhere the particles to the sticky portion of the surface; and, forming the coated aerated confection pieces into finished non-sticky coated pieces. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.

D3394441, Sep 21, 1993

Jan 30, 1992

7/828586

Keith A. Evenson - Elk River MN
Robert A. Fedor - Minnetonka MN
Richard K. Knutson - Corcoran MN
Mathew F. Langenfeld - Eagan MN
Lydia T. Midness - St. Paul MN

General Mills, Inc. - Minneapolis MN

D 1128

61801585, Jan 30, 2001

Jun 12, 1998

9/107168

Philip K. Zietlow - Wayzata MN
Bernhard van Lengerich - Plymouth MN
James L. Stinson - Orono MN
Gerald L. Wilson - New Hope MN
Mathew F. Langenfeld - Rosemount MN

General Mills, Inc. - Minneapolis MN

A23G 300

426571

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.