Resumes
Resumes
John Hellweg Phones & Addresses
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3407 Moorland Rd, Minnetonka, MN 55345 (612) 801-5844
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Browerville, MN
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1106 Laurel Ave, Saint Paul, MN 55104
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2400 Interlachen Rd, Spring Park, MN 55384 (952) 471-7507
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Bloomington, MN
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Mound, MN
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Todd, MN
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Lakeville, MN
Public records
Vehicle Records
John Hellweg
View pageAddress:
3407 Moorland Rd, Minnetonka, MN 55345
VIN:
4T1BE46K87U624153
Make:
TOYOTA
Model:
CAMRY
Year:
2007
Publications
Us Patents
Methods For Preparing Oat Bran Enriched In Β-Glucan And Oat Products Prepared Therefrom
View pageUS Patent:
7494683, Feb 24, 2009
Filed:
Jan 13, 2004
Appl. No.:
10/756063
Inventors:
John H. Hellweg - Minnetonka MN, US
John D. McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
John D. McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
Assignee:
General Mills IP Holdings II, LLC - Minneapolis MN
International Classification:
A23L 1/164
US Classification:
426618, 426478, 426481, 426615, 426619, 426620, 426621
Abstract:
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The methods are low cost and commercially practical. Preferably, the high β-glucan content oat bran and oat flour fractions can have a syringic acid to ferulic acid ratio of at least 2.
Methods For Preparing Oat Bran Enriched In Beta-Glucan And Oat Products Prepared Therefrom
View pageUS Patent:
7976888, Jul 12, 2011
Filed:
Sep 21, 2007
Appl. No.:
11/858934
Inventors:
John H. Hellweg - Minnetonka MN, US
John D. McKeehen - Lausanne, CH
Michael Dietsch - Blaine MN, US
John D. McKeehen - Lausanne, CH
Michael Dietsch - Blaine MN, US
Assignee:
General Mills IP Holdings II, LLC - Minneapolis MN
International Classification:
A23L 1/164
US Classification:
426618, 426478, 426481, 426615, 426619, 426620, 426621
Abstract:
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is fractionated into a coarse and fine oat bran sub-streams. The oat bran sub-streams are each is subjected to second roller milling step and then bolted. The second bolting of oat bran is then subjected to a third round of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour.
Methods For Preparing Oat Bran Enriched In Β-Glucan And Oat Products Prepared Therefrom
View pageUS Patent:
8097290, Jan 17, 2012
Filed:
Feb 20, 2009
Appl. No.:
12/389537
Inventors:
John H Hellweg - Minnetonka MN, US
John D McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
John D McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
Assignee:
General Mills IP Holdings II, LLC - Minneapolis MN
International Classification:
A23L 1/164
US Classification:
426618, 426615, 426619, 426620, 426622, 426653
Abstract:
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
Methods For Preparing Oat Bran Enriched In Β-Glucan And Oat Products Prepared Therefrom
View pageUS Patent:
8114462, Feb 14, 2012
Filed:
Feb 19, 2009
Appl. No.:
12/389049
Inventors:
John H Hellweg - Minnetonka MN, US
John D McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
John D McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
Assignee:
General Mills IP Holdings II, LLC - Minneapolis MN
International Classification:
A23L 1/164
US Classification:
426618, 426478, 426481, 426615, 426619, 426620, 426622
Abstract:
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
Methods For Preparing Oat Bran Enriched In Beta-Glucan And Oat Products Prepared Therefrom
View pageUS Patent:
20090155425, Jun 18, 2009
Filed:
Feb 20, 2009
Appl. No.:
12/389570
Inventors:
John H. Hellweg - Minnetonka MN, US
John D. McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
John D. McKeehen - Edina MN, US
Michael Dietsch - Blaine MN, US
Assignee:
GENERAL MILLS, INC. - Minneapolis MN
International Classification:
A23L 1/164
A23L 1/10
A23L 1/10
US Classification:
426 93, 426560, 426557, 426620, 426621
Abstract:
Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals.
Oat Flour And Method Of Preparation
View pageUS Patent:
55231098, Jun 4, 1996
Filed:
Jun 16, 1994
Appl. No.:
8/260580
Inventors:
John H. Hellweg - Spring Park MN
Merle K. Larson - Dassel MN
Daniel J. Lewandowski - Bloomington MN
Merle K. Larson - Dassel MN
Daniel J. Lewandowski - Bloomington MN
Assignee:
General Mills, Inc. - Minneapolis MN
International Classification:
A23B 902
A23B 908
A23L 110
A23L 1164
A23B 908
A23L 110
A23L 1164
US Classification:
426618
Abstract:
Improved conditioned whole grain oat flours are provided for the improved production of whole grain Ready-To-Eat breakfast cereals, especially puffed. Whole oat groats are steamed for greater times, dry toasted for extended times and milled to provide the present conditioned oat flour. The oat flours have minimal peroxidase activity and a ratio of the HPLC syringic acid peak to ferulic acid peak, of about. gtoreq. 2. 5 which ratio is characteristic of a toasted flavor attribute. The conditioned oat flour has a Farinograph cook or development time value of about five to 25 minutes indicating partial gelatinization or partial precooking. Employment of the specially conditioned oat flour allows for the production of cooked whole grain oat based cereal doughs having improved desired cooked cereal flavors in traditional extended cook time cereal cookers in reduced times thereby increasing production rates. Also, employment of the present oat flours allows for the production of puffed whole grain oat R-T-E cereals from short residence time cooker extruders which nonetheless have a cooked cereal grain flavor including even by direct expansion.