Christine Allison O'Connor

US Patent:

8236364, Aug 7, 2012

Filed:

Apr 21, 2006

Appl. No.:

11/408507

Inventors:

Christine O'Connor - Rogers MN, US
James Fischer - Coon Rapids MN, US
Michael D. Engesser - Coon Rapids MN, US

Assignee:

General Mills Marketing, Inc. - Minneapolis MN

International Classification:

A21D 10/00

US Classification:

426549, 426557

Abstract:

Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.

US Patent:

8637105, Jan 28, 2014

Filed:

Aug 3, 2006

Appl. No.:

11/462214

Inventors:

Yang Kou - Minneapolis MN, US
James R. Baeten - Bloomington MN, US
Jill Conley - Shakopee MN, US
Anita Fishbach - Saint Paul MN, US
Christine M. O'Connor - Rogers MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A21D 10/00

US Classification:

426552, 426551, 426549, 426516, 426496, 426128

Abstract:

The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

US Patent:

20070065554, Mar 22, 2007

Filed:

Aug 3, 2006

Appl. No.:

11/462179

Inventors:

Christine O'Connor - Rogers MN, US
David Domingues - Plymouth MN, US
Karin Gaertner - Andover MN, US
James Fischer - Ham Lake MN, US

International Classification:

A21D 10/00

US Classification:

426549000

Abstract:

The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

US Patent:

20110070339, Mar 24, 2011

Filed:

Nov 9, 2010

Appl. No.:

12/927235

Inventors:

Christine M. O'Connor - Rogers MN, US
David J. Domingues - Plymouth MN, US
Karin C. Gaertner - Andover MN, US
James D. Fischer - Ham Lake MN, US

International Classification:

A21D 10/04
B65D 85/36
A23P 1/12

US Classification:

426108, 426552

Abstract:

The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

US Patent:

20120276259, Nov 1, 2012

Filed:

Jul 6, 2012

Appl. No.:

13/542801

Inventors:

Christine O'Connor - Rogers MN, US
James Fischer - Coon Rapids MN, US
Michael D. Engesser - Coon Rapids MN, US

International Classification:

A21D 10/02
A21D 8/02

US Classification:

426295, 426560, 426502

Abstract:

Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into a flat sheet configuration without cracking, breaking and/or sticking together. When unrolled, the flat sheet configuration can be sliced/cut with cookie cutters to create specially shaped cookie units for baking. Excess dough can be trimmed and rerolled for further cutting with a cookie cutter.

US Patent:

20190223458, Jul 25, 2019

Filed:

Jul 12, 2017

Appl. No.:

16/316954

Inventors:

- Minneapolis MN, US
Craig A Dowd - Eagan MN, US
Alison Gray - St. Cloud MN, US
Scott Kackman - New Hope MN, US
Susan H Messick - Lakeville MN, US
Christine O'Connor - Rogers MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A21D 8/04
A21D 10/02
A21D 2/18
A21D 2/26

Abstract:

Described are raw, yeast leavened dough compositions, packaged products containing the dough, and related methods, wherein the density is stable during refrigerated storage and/or the amount or rate of expansion of the dough during refrigerated storage is controlled.

US Patent:

20170347671, Dec 7, 2017

Filed:

Aug 27, 2014

Appl. No.:

15/506591

Inventors:

- Minneapolis MN, US
Christine O'Connor - Rogers MN, US
Susan De Werff - Minnetonka MN, US

International Classification:

A21D 13/066
A21D 10/04
A21D 2/26
A21D 15/02
A21D 2/18

Abstract:

A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40 F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40 F. after at least 24 hours of storage at about 40 F., and is substantially free of gluten protein.

US Patent:

20160150798, Jun 2, 2016

Filed:

May 31, 2013

Appl. No.:

14/894081

Inventors:

- Minneapolis MN, US
Christine O'Connor - Rogers MN, US

Assignee:

General Mills, Inc. - Minneapolis MN

International Classification:

A21D 13/06
A21D 13/00
A21D 2/18
A21D 2/16
A21D 2/34
A21D 10/02
A21D 13/04

Abstract:

A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening constituting 3-7% by weight of the composition, water constituting 26-33% by weight of the composition, ethanol constituting 1-2% by weight of the composition and sucrose constituting less than 5% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and includes at least one of tapioca starch, sorghum flour and millet flour. The composition has a water activity of 0.93 or lower. Methods of manufacturing the composition are also provided.