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1. 发明授权

US09463493B1 Method of producing gluten free oats 有权
标题翻译：生产无麸质燕麦的方法
公开(公告)号：US09463493B1
公开(公告)日：2016-10-11
申请号：US13782497
申请日：2013-03-01
申请人： General Mills Inc.
发明人： Mark A Arlinghaus , Troy D Bierbaum , Christine M Nowakowski , Daniel J Winderl , Philip K Zietlow
IPC分类号： B07C5/00 , B07C5/342
CPC分类号： B07C5/3425 , A23L7/143 , A23V2002/00 , B07C2501/0081 , G01N21/85 , G01N21/94 , G01N2021/8592
摘要： The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.
摘要翻译：通过获得包括反射率数据和视觉数据的光学数据，然后以多种方式分析数据，包括分析基于波长比和谷物图像获得的信息，来实现燕麦与粒子组合的分离。反射率数据依赖于近红外光谱，波长在1100nm至2200nm范围内的所需比例，而晶粒图像包含每个晶粒组合的两侧的图像，并且还可以考虑晶粒尺寸和形状差异。结果是燕麦分离过程，其中至少99％的外来谷物被排除，只有约3％的燕麦被排除，同时能够对谷物进行体积加工，并建立谷物含量远低于20ppm的谷物供应。

2. 发明授权

US11632977B2 Sweetened food product and methods of preparation 有权
公开(公告)号：US11632977B2
公开(公告)日：2023-04-25
申请号：US16829173
申请日：2020-03-25
申请人： General Mills, Inc.
发明人： Christopher J Barrett , Douglas L Goedeken , Daniel R Green , Victor T Huang , Lauren A Jacobson Greevers , Christine M Nowakowski , Scott K Whitman , Danielle M Wojdyla Christensen
IPC分类号： A23P20/10 , A23G3/34 , A23L7/122
摘要： Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

3. 发明授权

US11337445B2 Cereal food product and method of making the same 有权
公开(公告)号：US11337445B2
公开(公告)日：2022-05-24
申请号：US15049755
申请日：2016-02-22
申请人： General Mills, Inc.
发明人： Pamela J Pederson , Christine M Nowakowski , Kyle Raney
IPC分类号： A23L7/135 , A23P30/20 , A23P30/25 , A23L7/104 , A23L27/10 , A23L7/122
摘要： Cocoa or cinnamon is mixed at least one enzyme to form a mixture, and the mixture is combined with a cereal food composition. In one embodiment, the cereal food composition is extruded or otherwise formed into a plurality of cereal pieces after the mixture is combined with the food composition. In another embodiment, the mixture is coated onto cereal pieces formed from the food composition. Preferably, the at least one enzyme includes at least two carbohydrases, and can also include soluble fiber enzymes, and even one or more fat soluble enzymes. In each case, the at least one enzyme is deactivated, either during working of the cocoa or cinnamon after combining with the cereal food composition or prior to the mixture being combined with the cereal food composition.

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