US 12,239,155 B2
Overnight oats and method of making same
Steve Cheruvathoor, Blaine, MN (US); Kenzi Clark, Minnetonka, MN (US); Julie A. Piasecki, Brooklyn Park, MN (US); and Jie Sun, Plymouth, MN (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Appl. No. 17/631,767
Filed by General Mills, Inc., Minneapolis, MN (US)
PCT Filed Oct. 7, 2020, PCT No. PCT/US2020/054548
§ 371(c)(1), (2) Date Jan. 31, 2022,
PCT Pub. No. WO2021/071925, PCT Pub. Date Apr. 15, 2021.
Claims priority of provisional application 62/912,448, filed on Oct. 8, 2019.
Claims priority of provisional application 62/912,431, filed on Oct. 8, 2019.
Prior Publication US 2022/0273006 A1, Sep. 1, 2022
Int. Cl. A23L 7/117 (2016.01); A23B 9/02 (2006.01); A23B 9/10 (2006.01); A23C 9/13 (2006.01)
CPC A23L 7/117 (2016.08) [A23B 9/025 (2013.01); A23B 9/10 (2013.01); A23C 9/1315 (2013.01); A23V 2002/00 (2013.01)] 20 Claims
OG exemplary drawing
 
1. A method of making a refrigerated food product, the method comprising:
treating a supply of unprocessed grains with steam to form steam-treated uncooked grains;
mixing the steam-treated uncooked grains with a milk ingredient to form a food composition having about 1% to about 50% steam-treated uncooked grains by weight of the food composition; and
refrigerating the food composition to form the refrigerated food product.