The Pillsbury Company

General Mills, Inc.

General Mills Cereals, LLC

Michael R Perry

Ronald R Lentz

Andrew H Johnson

Victor T Huang

Peter S Pesheck

Diane R Rosenwald

Katy Ghiasi

Randal J Monforton

Dennis A Lonergan

Matthew Woodard Lorence

Michael J Rice

Melissa L Jacobs

Ronald W Hegner

Mark A Colman

James W Finkowski

Larry M Dugan

William A Atwell

Charles H Turpin

Tammy L McIntyre

Joseph C McDilda

David A Kirk

Jonathan D Kemske

Raymond W Tucker

Joanne J Garbe

Craig M Shevlin

Paul H LeFevre

James A Kivi

Craig Shevlin

Arne H Bradner

Belinda K Ash

Anthony B Taylor

Stephanie C Hankerson

Glenn M Larche

Steve Reil

Michael Dreher

Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing membrane. The articles provide high preparation abuse tolerance notwithstanding the low, controlled portion quantities (100 calorie) of batter.

Microwave batter product

A microwaveable packaged good article is described. The microwaveable packaged good article includes a container and an overcap. The container includes a base and a continuous wall extending from the base terminating in a chime. The overcap includes a panel, a neck extending from the panel terminating in a drip bead, and a skirt radially spaced from the drip bead to define a channel between the skirt and the drip bead. In this regard, the chime is received within the channel upon assembly of the overcap to the container.

Microwaveable packaged good article overcap

A flexible paper microwave package in the form of an easily expandable, nontrapping bag () is disclosed including a bottom wall () and a top wall () interconnected together adjacent their circular outer peripheries () by first and second interconnection portions (). In one preferred form, the top wall () is formed from a first portion () having a generally oval shaped access opening closed by a generally oval shaped closure portion () interconnected by a wet adhesive seal () to the first portion (). In a preferred form, the wet adhesive seal () is formed by a plurality of spaced, parallel bands () defining a plurality of spaced, parallel spaces therebetween for resisting any leakage from the interior of the bag () through the seal (). The bottom and top walls () expand into an opposing double domed shape as the food product is being popped, puffed, or expanded in the microwave oven. This domed shape of the bottom wall () keeps the food product huddled closer together and enhances the bag () to rock to maximize gravimetric separation. The bag () provides a serving bowl function when the closure seal () has been opened providing access to the interior of the bag () and specifically to the popped, puffed or expanded food product located therein. An extension () integrally extends from the closure portion () along the major axis of the generally oval shape. First and second pairs of extensions () integrally extend from diametric opposite sides of the bottom and top walls () and along the major axis of the generally oval shape. The closure portion () includes a peel element () formed therein which breaks away during opening. The interconnection portion () includes predictable, preferential venting at locations remote from the extensions ().

Easily expandable, nontrapping, flexible paper, microwave package

A flexible paper microwave package in the form of an easily expandable, nontrapping bag ( ) is disclosed including a bottom wall ( ) and a top wall ( ) interconnected together adjacent their circular outer peripheries ( ) by first and second interconnection portions ( ). In one preferred form, the top wall ( ) is formed from a first portion ( ) having a generally oval shaped access opening closed by a generally oval shaped closure portion ( ) interconnected by a wet adhesive seal ( ) to the first portion ( ). In a preferred form, the wet adhesive seal ( ) is formed by a plurality of spaced, parallel bands ( ) defining a plurality of spaced, parallel spaces therebetween for resisting any leakage from the interior of the bag ( ) through the seal ( ). The bottom and top walls ( ) expand into an opposing double domed shape as the food product is being popped, puffed, or expanded in the microwave oven. This domed shape of the bottom wall ( ) keeps the food product huddled closer together and enhances the bag ( ) to rock to maximize gravimetric separation. The bag ( ) provides a serving bowl function when the closure seal ( ) has been opened providing access to the interior of the bag ( ) and specifically to the popped, puffed or expanded food product located therein. An extension ( ) integrally extends from the closure portion ( ) along the major axis of the generally oval shape. First and second pairs of extensions ( ) integrally extend from diametric opposite sides of the bottom and top walls ( ) and along the major axis of the generally oval shape. The closure portion ( ) includes a peel element ( ) formed therein which breaks away during opening. The interconnection portion ( ) includes predictable, preferential venting at locations remote from the extensions ( ).

The invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.

Leavened dough or batter packaging system

A dough product suitable for storage by refrigeration or freezing that includes a package constructed as a chub from a substantially gas impermeable material closed at opposite ends around a dough portion containing at least flour, a liquid, and a leavening system. The package includes at least one gas transfer passage. The leavening system at least partially proofs the dough after insertion into and closing of the package, such that the dough expands to a volume substantially equal to the volume of the package and has a high raw specific volume. The proofed dough bears against and seals the gas transfer passage to thereby arrest further proofing and prevent oxygen entry into the package. The dough product is then stored at refrigeration or freezing temperatures for later baking, without additional proofing, into a bread product having a high baked specific volume.

High raw specific volume dough in a chub

The present invention includes a gas flushing device that includes a piston portion having a hole to introduce the flushing gas. The present invention also includes a method for removing air from a container that stores food. The method includes providing the gas flushing device and aligning the device with the container. The method also includes moving the piston of the device into the container until the piston encounters a predetermined pressure. Next, the piston is retracted from the container while simultaneously releasing a fushing gas through the hole. Next, the piston is removed from the container and the container is sealed in an inert atmosphere.

Gas flushing method

The invention is a vented or unvented packaging system for refrigerated leavened compositions. The packaging system is easily opened by the end consumer and yet is capable of sustaining a desired environment within the package during the storage life of the composition. The invention includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition. The pressure holding capacity is defined by the package dimension subject to the internal equilibrium pressure, which depends on the particular package geometry selected.

Packaged dough product

A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.

Low pressure refrigerated dough product

The present invention includes a lid with a channel for use in sealing a pressurizable can, the lid having a channel for releasing gases generated within the can while substantially preventing the release of liquid from the can. The present invention also includes a method for venting gases from a can having a lid without degrading material stored in the can and substantially preventing the release of liquid from the can. The method includes making a channel in the lid, with the channel traversing the lid.

Creased end to enhance composite can venting

Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.

Method for packaging refrigeratable yeast leavened doughs

The present invention includes a device and a method for testing a can for leakage with the device including a main body, a mechanism for sealing against an internal surface of the can to effect a sealed chamber within the can, a mechanism for placing the mechanism for sealing in a sealing relationship with the internal surface of the can to effect the sealed chamber, and a mechanism for effecting an increase of pressure in the sealed chamber for determining leakage from the sealed chamber.

Can vent testing device

A susceptor according to the present invention includes a substrate having physical properties so that melting and size deformation of the substrate occur in response to microwave absorption by the susceptor. A metalized layer is coupled to the substrate, and supporting means is provided for supporting the substrate and the metalized layer.

Temperature controlled susceptor structure

Greased end to enhance composite can venting

Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.

Growing community of inventors

Plymouth, MN, United States of America

Michael R Perry