Christine S Ng

US Patent:

20210092965, Apr 1, 2021

Filed:

Sep 1, 2017

Appl. No.:

16/621887

Inventors:

- Minneapolis MN, US
Christine S.T. Ng - Minneapolis MN, US
Jonas Plaza Garcia - San Asensio, La Rioja, ES

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A21D 13/42
A21D 13/066

Abstract:

Tortillas are formed from a composition including a gluten-free flour mixture constituting from 40-70% of weight of the composition, with the gluten-free flour mixture consisting of a combination of three or four different flours. In either of the three or four flour versions, the first flour, which is also the highest percentage flour, is tapioca flour, the second flour is quinoa flour, and the third flour is either corn or rice flour. In the four flour version, amaranth flour is added to this overall combination. The composition also includes at least 30%, preferably 30-50%, water by weight of the composition, and an enzyme, such as in an amount of about 0.2-1%, for structural integrity purposes.

US Patent:

20200375228, Dec 3, 2020

Filed:

Aug 20, 2020

Appl. No.:

16/998961

Inventors:

- Minneapolis MN, US
Christine S.t. Ng - Golden Valley MN, US
Steven C. Robie - Golden Valley MN, US

International Classification:

A23L 7/113
A23L 11/00
A23L 23/00
A23P 30/20
A23L 3/10

Abstract:

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

US Patent:

20200245657, Aug 6, 2020

Filed:

Apr 22, 2020

Appl. No.:

16/855053

Inventors:

- Minneapolis MN, US
David C. Gonzalez - Saint Louis Park MN, US
Christine Ng - Minneapolis MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A23L 7/135
A23L 7/126
A21D 2/16
A21D 2/18

Abstract:

Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

US Patent:

20190387774, Dec 26, 2019

Filed:

Jan 27, 2017

Appl. No.:

16/480934

Inventors:

- Minneapolis MN, US
Christine S.t. Ng - Golden Valley MN, US
Steven C. Robie - Golden Valley MN, US

International Classification:

A23L 7/113
A23P 30/20
A23L 3/10
A23L 23/00
A23L 11/00

Abstract:

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

US Patent:

20180271125, Sep 27, 2018

Filed:

Feb 9, 2017

Appl. No.:

15/548893

Inventors:

- Minneapoils MN, US
David C. Gonzalez - Saint Louis Park MN, US
Christine Ng - Minneapolis MN, US

International Classification:

A23L 7/135
A21D 2/18
A21D 2/16

Abstract:

Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

US Patent:

20180213804, Aug 2, 2018

Filed:

Jan 30, 2017

Appl. No.:

15/419474

Inventors:

- Minneapolis MN, US
Christine S.t. Ng - Minneapolis MN, US
Jonas Plaza Garcia - San Asensio, ES

International Classification:

A21D 13/066
A21D 2/00
A21D 6/00

Abstract:

Gluten-free tortillas are made from a composition including a gluten-free flour mixture constituting from 50-60% of weight of the composition, with the gluten-free flour mixture consisting of a combination of rice or tapioca flour, oat flour and flour. In particular embodiments, the flour mixture includes substantially equal amounts of the rice or tapioca flour, oat flour and flour by weight of the composition. In addition, the composition includes an enzyme for structural integrity purposes. In embodiments utilizing rice flour in the tri-flour blend, the composition can also comprises about 8% by weight of tapioca starch. Further, the gluten-free tortilla may be soft flat tortilla or a soft shaped tortilla having a formed shape selected from a cup, bowl, U- or square bottomed shaped taco shell, boat, tube, envelope or cone.