Jeffrey F Enz from 5237 Knox Ave, Minneapolis, MN 55419, age 57, Phone: 6129200311

Filled Refrigerated Dough
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US Patent:

20040161502, Aug 19, 2004
Filed:

Feb 19, 2003
Appl. No.:

10/369213
Inventors:

Jeffrey Enz - Minneapolis MN, US
Jean Weber - Plymouth MN, US
Victor Huang - Brooklyn Center MN, US
Jalayne Martin - Roseville MN, US
International Classification:

A23G003/00
US Classification:

426/095000
Abstract:

The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20 C. G′ value of at least about 4,000 pascals, and a 80 C. G′ of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Hydrated Fat Compositions And Dough Articles
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US Patent:

20080175958, Jul 24, 2008
Filed:

Jan 22, 2008
Appl. No.:

12/017522
Inventors:

Michael A. Staeger - Minnetonka MN, US
Jennifer E. Folstad - Centerville MN, US
Jeffrey Enz - Minneapolis MN, US
Karen Mandl - St Louis Park MN, US
Eric Olson - Anoka MN, US
International Classification:

A23D 7/02
A23L 1/48
A23D 7/00
US Classification:

426 89, 426602, 426305
Abstract:

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

Packages For Dispensing Liquid And Dry Food
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US Patent:

20090311389, Dec 17, 2009
Filed:

Jun 10, 2009
Appl. No.:

12/456015
Inventors:

Robert A. Zoss - Plymouth MN, US
Linda Baggio - Hopkins MN, US
Jeffrey Enz - Minneapolis MN, US
Michael J. Engstrom - Minneapolis MN, US
Dan Genord - South Lyon MI, US
International Classification:

B65D 25/08
B65D 81/32
B65D 85/80
US Classification:

426120, 426394, 206219
Abstract:

Describe are food packages having features such as multiple containers in a single package and multiple pieces for a package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

Packages For Dispensing Liquid And Dry Food
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US Patent:

20100003379, Jan 7, 2010
Filed:

Jun 10, 2009
Appl. No.:

12/456014
Inventors:

Robert A. Zoss - Plymouth MN, US
Linda Baggio - Hopkins MN, US
Jeffrey Enz - Minneapolis MN, US
Michael J. Engstrom - Minneapolis MN, US
Bryan Scholtes - Fridley MN, US
International Classification:

B65D 81/32
B65D 85/00
B65D 85/30
B65D 21/00
US Classification:

426115, 426120, 206503
Abstract:

Describe are food packages having features such as multiple containers in a single package and multiple pieces for a package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.

Shelf Stable Confection
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US Patent:

20210145018, May 20, 2021
Filed:

May 18, 2018
Appl. No.:

17/047555
Inventors:

- Minneapolis MN, US
Jeffrey F Enz - Minneapolis MN, US
Ally M Rindt - Cottage MN, US
Phillippe A Vandeweghe - Plymouth MN, US
Assignee:

General Mills, Inc. - Minneapolis MN
International Classification:

A23G 1/48
A23G 1/36
A23G 1/54
A23G 1/32
A23L 19/00
A23L 25/00
Abstract:

A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a food product are also described.

Reduced Water Activity Date Composition
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US Patent:

20200178582, Jun 11, 2020
Filed:

Dec 6, 2018
Appl. No.:

16/211575
Inventors:

- Minneapolis MN, US
Jeffrey F Enz - Minneapolis MN, US
Andrea Klostermann - Wyoming MN, US
Philippe A Vandweghe - Plymouth MN, US
Assignee:

General Mills, Inc. - Minneapolis MN
International Classification:

A23L 19/00
A23L 29/238
Abstract:

Described are food compositions that include a fruit paste, a dried fruit, and a nut butter. The food compositions have a lower water activity (less than 0.6) than similar fruit paste-based food compositions that do not include a dried fruit, while retaining a desired texture and moisture perception. Also described are methods of making the described food compositions, and food products including the described food compositions.

Hydrated Fat Compositions And Dough Articles
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US Patent:

20180042257, Feb 15, 2018
Filed:

Oct 23, 2017
Appl. No.:

15/790895
Inventors:

- Minneapolis MN, US
Jennifer E. FOLSTAD - Blaine MN, US
Jeffrey F. ENZ - Minneapolis MN, US
Karen Marie Mandl GARRITY - St. Louis Park MN, US
Eric A. OLSON - Anoka MN, US
Jon Duke SEIBOLD - Mahtomedi MN, US
Assignee:

General Mills, Inc. - Minneapolis MN
International Classification:

A23D 7/00
A23D 7/005
A21D 2/16
A23D 7/02
Abstract:

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

Hydrated Fat Compositions And Dough Articles
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US Patent:

20140322420, Oct 30, 2014
Filed:

Jul 10, 2014
Appl. No.:

14/327986
Inventors:

- Minneapolis MN, US
Jennifer E. FOLSTAD - Blaine MN, US
Jeffrey F. ENZ - Minneapolis MN, US
Karen MANDL - St. Louis Park MN, US
Eric A. OLSON - Anoka MN, US
Jon Duke Seibold - Mahtomedi MN, US
International Classification:

A21D 2/16
A23D 7/00
US Classification:

426549, 426602
Abstract:

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.