Search

Rita Delrue Phones & Addresses

  • 11460 Fairfield Rd, Hopkins, MN 55305
  • Minneapolis, MN
  • 11460 Fairfield Rd W UNIT 201, Hopkins, MN 55305

Publications

Us Patents

Process For Preparing Aspirated Bran As A Flour Additive

View page
US Patent:
6383547, May 7, 2002
Filed:
Nov 15, 1999
Appl. No.:
09/441167
Inventors:
Rita M. Delrue - Minnetonka MN
Mark D. Burianek - Greenwood IN
Carol J. Xenides - Indianapolis IN
Steven T. Sheehan - Fishers IN
Sergio Valle - Indianapolis IN
Assignee:
Cargill, Incorporated - Wazzatn MN
International Classification:
A21D 202
US Classification:
426622, 426626, 426549
Abstract:
The present invention provides an additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of food products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0. 5 weight percent, the composition additive is effective for increasing the strength and/or the shelf life of food products made from the additive and flour.

Milled Cereal By-Product Which Is An Additive For Increasing Total Dietary Fiber

View page
US Patent:
6610349, Aug 26, 2003
Filed:
Jun 2, 2000
Appl. No.:
09/424008
Inventors:
Rita M. Delrue - Minnetonka MN
Mark D. Burianek - Greenwood IN
Carol J. Xenides - Indianapolis IN
Steve T. Sheehan - Fishers IN
Sergio Valle - Indianapolis IN
Assignee:
Cargill, Incorporated - Minneapolis MN
International Classification:
A21D 200
US Classification:
426622, 426463, 426549, 426618, 426626
Abstract:
The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products including flour, yoghurts, beverages, baking items, snack foods such as pretzels, cereal products such as breakfast cereals, and salsa. The additive is provided from a high fiber, low starch source of plant material.

Method For Malting Seeds

View page
US Patent:
6613371, Sep 2, 2003
Filed:
Dec 14, 2000
Appl. No.:
09/736961
Inventors:
Rita M. Delrue - Minnetonka MN
Theo Coppens - Tremelo, BE
Jan Delcour - Heverlee, BE
Iris Noots - Geel, BE
Chris Michiels - Kessel-Lo, BE
Assignee:
Cargill, Incorporated - Minneapolis MN
International Classification:
A23B 900
US Classification:
426511, 426 16, 426629
Abstract:
The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds prior to steeping, malting and the introduction of a starter culture used in the malting process. According to the invention, the reduction of microbial levels permits efficient use of starter cultures, such as molds, yeasts, bacteria, spores and activated spores.

Milled Cereal By-Product Which Is An Additive For Flour And Dough

View page
US Patent:
60569905, May 2, 2000
Filed:
May 15, 1997
Appl. No.:
8/857770
Inventors:
Rita M. Delrue - Minnetonka MN
Mark D. Burianek - Greenwood IN
Carol J. Xenides - Indianapolis IN
Steve T. Sheehan - Fishers IN
Sergio Valle - Indianapolis IN
Assignee:
Cargill, Incorporated - Minneapolis MN
International Classification:
A21D 200
US Classification:
426622
Abstract:
An additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of tortillas and related products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0. 5 weight percent the composition additive is effective for increasing the strength and/or the shelf life of tortillas made from the additive and flour.

Process For The Production Of Partially Gelatinized Rice Flour

View page
US Patent:
60337095, Mar 7, 2000
Filed:
Aug 20, 1998
Appl. No.:
9/137923
Inventors:
Rita M. Delrue - Minnetonka MN
Laurie W. Chamberlin - Victoria MN
Assignee:
Cargill, Incorporated - Minneapolis MN
International Classification:
A23L 100
US Classification:
426510
Abstract:
The invention is directed to a continuous process for the production of rice flour and dough. Rice flour and dough is made by hydrating rice flour or a blend of rice flour and other cereal components, tempering, and then cooking to partially gelatinize the starch in the flour.

Method For The Reduction Of Microbial Level In Cereal And Legume Products

View page
US Patent:
60869356, Jul 11, 2000
Filed:
May 19, 1998
Appl. No.:
9/081380
Inventors:
Rita M. Delrue - Minnetonka MN
Phillip Lawrence Fischer - Minneapolis MN
Robert M. Tineri - Greenville MS
Assignee:
Cargill, Incorporated - Minneapolis MN
International Classification:
A23B 900
A23L 300
US Classification:
426511
Abstract:
A particulate food product is indirectly heated to at least about 170. degree. after steam is directly injected onto the particulate food product to provide a moist environment and surface moisture on the particulate food product. The indirect heating is continued for a time and temperature to reduce the microbial contamination of the particulate cereal and/or legume products by an amount of at least log 2 without the loss of the functional properties.

Process For The Production Of Masa Flour

View page
US Patent:
60688734, May 30, 2000
Filed:
Aug 20, 1998
Appl. No.:
9/137065
Inventors:
Rita M. Delrue - Minnetonka MN
Mark D. Burianek - Greenwood IN
Assignee:
Cargill, Incorporated - Minneapolis MN
International Classification:
A23B 403
A23B 4044
US Classification:
426463
Abstract:
This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cooking the tempered blend.
Rita M Delrue from Hopkins, MN Get Report