Company Filing History:
Years Active: 1996-2000
Title: Merle K Larson: Innovator in Cereal Products
Introduction
Merle K Larson is a notable inventor based in Dassel, MN (US). He has made significant contributions to the field of food science, particularly in the development of cereal products. With a total of 2 patents, Larson's work focuses on enhancing the nutritional value and production efficiency of cereals.
Latest Patents
Larson's latest patents include innovative methods for creating cereal products with inulin and improved oat flour. The first patent, titled "Cereal products with inulin and methods of preparation," discloses cooked dried farinaceous food products such as ready-to-eat cereals and grain-based snacks. These products contain high levels of soluble fiber, primarily supplied by inulin, with added inulin levels ranging from about 0.1 to 17%. The methods outlined in this patent allow for the incorporation of inulin into the dough or its topical application.
The second patent, "Oat flour and method of preparation," presents improved conditioned whole grain oat flours for producing whole grain ready-to-eat breakfast cereals, especially puffed varieties. This patent describes a process where whole oat groats are steamed and dry toasted to create conditioned oat flour with minimal peroxidase activity. The resulting flour has a unique flavor profile and allows for the production of cooked whole grain oat-based cereal doughs with enhanced flavors in reduced cooking times.
Career Highlights
Merle K Larson is associated with General Mills, Inc., a leading company in the food industry. His work has contributed to the advancement of cereal technology, making significant strides in the production of healthier and more flavorful cereal products.
Collaborations
Larson has collaborated with notable coworkers such as Bernhard H Van Lengerich and John H Hellweg. Their combined expertise has likely played a role in the successful development of innovative cereal products.
Conclusion
Merle K Larson's contributions to the field of cereal innovation highlight his commitment to improving food products through science and technology. His patents reflect a dedication to enhancing the nutritional quality and production efficiency of cereals, making a lasting impact in the industry.