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Vicky V Hoel

from Saint Paul, MN
Age ~53
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Also known as:
Vidosava V Hoel, Vanessa Hoel, Vicky K, Vidosava K
Related to:
Denike D Hoel, 40Bethany A Ernhart, 58Timothy L Hoel, 62Judith A Hoel, 60Timothy J Ernhart, 65Terry J Hoel, 72Lois M Hoel, 91James C Hoel
Connected to:
Burney B Hoel, 40Elizabeth L Hoel, 48Emily Hoel, 36Gregory Hoel, 39Holly A Hoel, 57Jeff M Hoel, 41Kim Hoel, 76Kristen E Hoel, 60Lisa M Hoel, 46Richard S Hoel, 91

Vicky Hoel Phones & Addresses

  • Saint Paul, MN
  • 10937 7Th St, Minneapolis, MN 55434 (763) 755-2815
  • Columbia Heights, MN
  • Elk River, MN
  • Blaine, MN

Publications

Us Patents

Process Of Rapidly Preparing A Fermented Dry Or Semi-Dry Sausage Product And Products Therefrom

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US Patent:
7037542, May 2, 2006
Filed:
Feb 27, 2003
Appl. No.:
10/376178
Inventors:
Vicky Hoel - Blaine MN, US
Kyle A. Newkirk - St. Michael MN, US
Assignee:
General Mills, Inc. - Minneapolis MN
International Classification:
A23L 1/317
A23B 4/22
US Classification:
426 59, 426105
Abstract:
The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of production of non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Dough Composition

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US Patent:
7341753, Mar 11, 2008
Filed:
Feb 28, 2005
Appl. No.:
11/068333
Inventors:
David J. Domingues - Plymouth MN, US
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
Assignee:
General Mills Marketing, Inc. - Minneapolis MN
International Classification:
A21D 10/00
US Classification:
426 10, 426 20, 426 27, 426 61, 426 62
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Dough Composition

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US Patent:
7371421, May 13, 2008
Filed:
Feb 28, 2005
Appl. No.:
11/068332
Inventors:
David J. Domingues - Plymouth MN, US
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
Assignee:
General Mills Marketing, Inc. - Minneapolis MN
International Classification:
A21D 10/00
US Classification:
426 10, 426 20, 426 27, 426 61, 426 62
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Dry And Semi-Dry Sausage Product Processing And To Products Therefrom

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US Patent:
20040170746, Sep 2, 2004
Filed:
Feb 27, 2003
Appl. No.:
10/375406
Inventors:
Kyle Newkirk - St. Michael MN, US
James Thorson - Scandia MN, US
Vicky Hoel - Blaine MN, US
International Classification:
A23L001/31
US Classification:
426/646000
Abstract:
A process for rapidly producing dry or semi-dry sausage product is provided. The process involves the steps of the mixing of ground meat along with an amount of a previously prepared dried sausage, either from the present batch being prepared or from another batch that holds similar qualities to the current batch under preparation. The present process produces dry or semi-dry sausage products in less than 5 hours and preferably less than 3 hours. In addition, the resulting sausage product may be shaped like a conventional pepperoni product as well as a number of unique shapes and configurations not typically associated with conventional sausage products.

Compositions And Methods Relating To Freezer-To-Oven Doughs

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US Patent:
20050031733, Feb 10, 2005
Filed:
Aug 7, 2003
Appl. No.:
10/636787
Inventors:
David Domingues - Plymouth MN, US
Vicky Hoel - Blaine MN, US
Tammy McIntyre - Minneapolis MN, US
Gregg Moder - Roseville MN, US
International Classification:
A21D002/00
US Classification:
426019000
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Process Of Rapidly Preparing A Fermented Dry Or Semi-Dry Sausage Product And Products Therefrom

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US Patent:
20060127535, Jun 15, 2006
Filed:
Feb 3, 2006
Appl. No.:
11/347133
Inventors:
Vicky Hoel - Blaine MN, US
Kyle Newkirk - Michael MN, US
International Classification:
A23L 1/31
US Classification:
426059000
Abstract:
The present invention provides a process for rapidly producing dry and/or semi-dry sausage products through the use of a single extrusion step that is capable of both drying and cooking the sausage product. The present invention is capable of producting non-conventionally shaped sausage products for use as food and pizza toppings, snacks and ready to eat meal pieces.

Compositions And Methods Relating To Freezer-To-Oven Doughs

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US Patent:
20080181984, Jul 31, 2008
Filed:
Mar 28, 2008
Appl. No.:
12/057542
Inventors:
DAVID J. DOMINGUES - Plymouth MN, US
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
International Classification:
A21D 8/04
A21D 10/02
US Classification:
426 20, 426 63, 426 62
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.

Dough Composition

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US Patent:
20130196026, Aug 1, 2013
Filed:
Feb 4, 2013
Appl. No.:
13/758479
Inventors:
Vicky V. Hoel - Blaine MN, US
Tammy L. McIntyre - Minneapolis MN, US
Gregg J. Moder - Roseville MN, US
Assignee:
General Mills Marketing, Inc. - Minneapolis MN
International Classification:
A21D 8/04
US Classification:
426 19, 426 62, 426 63
Abstract:
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
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Vicky V Hoel from Saint Paul, MN, age ~53 Get Report