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1. 发明申请

WO2005107485A2 METHODS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE AND CHEESES PREPARED BY SUCH METHODS 审中-公开
标题翻译：用于制造软木或硬木/半硬化的方法和通过这些方法制备的不饱和树脂
公开(公告)号：WO2005107485A2
公开(公告)日：2005-11-17
申请号：PCT/US2005/015258
申请日：2005-05-03
申请人： LEPRINO FOODS COMPANY , MERRILL, Richard, K. , SINGH, Mayank
发明人： MERRILL, Richard, K. , SINGH, Mayank
IPC分类号： A23C19/00
CPC分类号： A23C19/09 , A23C19/0684 , A23C19/082
摘要： Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
摘要翻译：提供了用于制备软或坚硬/半硬质干酪的方法和系统，以及通过这些方法制备的软或坚硬/半硬干酪。该方法通常涉及形成含有混合或熔融干酪凝乳的浆料。可以将多种成分引入用于制备浆料的凝乳，形成的浆料，或在制造过程的其他阶段，以定制最终干酪产品的性能和营养特性。在一些方法中的浆料被直接加工以形成最终的干酪产品。在其他方法中，浆料经历各种类型的处理以实现某些所需的组成或性能要求。

2. 发明申请

WO2018022686A1 METHODS AND SYSTEMS OF MAKING CHEESE FORMS 审中-公开
标题翻译：制作奶酪的方法和系统
公开(公告)号：WO2018022686A1
公开(公告)日：2018-02-01
申请号：PCT/US2017/043843
申请日：2017-07-26
申请人： LEPRINO FOODS COMPANY , MERRILL, Richard K. , TESFE, Paulos
发明人： MERRILL, Richard K. , TESFE, Paulos
IPC分类号： A23C19/00 , A23C19/02 , A23C19/08 , A23C19/16 , A23P20/10 , A23P20/15
CPC分类号： A23C19/084 , A23C19/00 , A23C19/06 , A23C19/068 , A23C19/0684 , A23C19/08 , A23C19/09 , A23C19/0917
摘要： Embodiments may include a method of making a cheese shape. The method may include providing a cheese-shaping system. The cheese-shaping system may include at least a first chilled roller belt. The method may also include supplying a cheese mass in molten form to the first chilled roller belt. A cheese sheet may then be formed on the first chilled roller belt. The method may further include cooling the cheese sheet through contact with the first chilled roller belt. In addition, the method may include forming and removing the cheese shape from the cooled cheese sheet. Furthermore, the method may include applying a liquid application to the cheese shape.
摘要翻译：实施例可以包括制作奶酪形状的方法。该方法可以包括提供奶酪成形系统。奶酪成形系统可以包括至少一个第一冷激辊带。该方法还可以包括将熔融形式的干酪块供应给第一激冷辊带。然后可以在第一冷激辊带上形成奶酪片。该方法可以进一步包括通过与第一激冷辊带接触冷却干酪片。另外，该方法可以包括从冷却的奶酪片形成并移除奶酪形状。此外，该方法可以包括对奶酪形状施加液体应用。

3. 发明申请

WO1996025051A1 PROCESS OF MAKING A SOFT OR SEMI-SOFT FIBROUS CHEESE 审中-公开
标题翻译：制作软或半软纤维薄片的方法
公开(公告)号：WO1996025051A1
公开(公告)日：1996-08-22
申请号：PCT/US1996002328
申请日：1996-02-16
申请人： LEPRINO FOODS COMPANY
发明人： LEPRINO FOODS COMPANY , BARZ, Richard, Lee , CREMER, Carolyn, Parks
IPC分类号： A23C19/068
CPC分类号： A23C19/0684 , A23C19/09 , A23C19/0917 , A23C19/093
摘要： A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e.g., in mixer/cooker) (1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e.g., by pumping it through extruder (8)); g) cooling the shaped cheese in cold brine (e.g., in brine tanks (11 and 15)); and h) removing the cooled cheese from the brine (e.g., by conveyor (16)). A cheese additive is mixed into the heated cheese (for example in additional mixer (6)) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be an emulsifying agent, gum, stabilizer, colorant, dairy solid, cheese powder, or food starch.
摘要翻译：一种制造软或半软纤维干酪的方法，包括以下步骤：a）将牛奶巴氏消毒; b）酸化牛奶; c）凝结牛奶以获得凝乳和乳清; d）切割凝结物并排干乳清，从而留下干酪凝乳; e）加热，捏合和拉伸凝乳（例如在混合器/炊具）（1）中，直到其是均匀的纤维状的干酪; f）将奶酪成形为（例如，通过挤压机（8）泵送）; g）在冷盐水（例如，在盐水罐（11和15））中冷却成形的奶酪; 和h）从盐水（例如，通过输送机（16））去除冷却的干酪。在奶酪被加热，捏合和拉伸之后，但在其形成形状之前，将干酪添加剂混合到加热的干酪中（例如在另外的混合器（6）中）。添加剂可以是乳化剂，胶，稳定剂，着色剂，乳制品固体，奶酪粉或食品淀粉。

4. 发明申请

WO2021071828A1 TANDEM EVAPORATION-DRYING METHODS AND SYSTEMS FOR MAKING POWDERED MILK-DERIVED PRODUCTS 审中-公开
公开(公告)号：WO2021071828A1
公开(公告)日：2021-04-15
申请号：PCT/US2020/054385
申请日：2020-10-06
申请人： LEPRINO FOODS COMPANY
发明人： BURT, Neill , CRAMER, Mark , LI, Jiancai , MERRILL, Richard
IPC分类号： A23C9/146 , A23C9/152 , A23C9/16
摘要： Methods of making a powdered milk product are described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt.% or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt.% water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

5. 发明申请

WO2020159910A1 LACTOBIONIC ACID PRODUCTION METHODS AND PRODUCTS 审中-公开
公开(公告)号：WO2020159910A1
公开(公告)日：2020-08-06
申请号：PCT/US2020/015299
申请日：2020-01-28
申请人： LEPRINO FOODS COMPANY
发明人： WADHWANI, Ranjeeta , MERRILL, Richard K. , LI, Jiancai
IPC分类号： A23C9/12 , A23L2/38 , C13K5/00
摘要： Systems and methods of making lactobionic acid are described. The systems include two-compartment cation bipolar electrodialysis assemblies having at least one cell that includes a cation ion-exchange membrane and a bipolar membrane. The membranes define the borders of a pair of flow channels for a separate (i) caustic stream and (i) purified lactobionic acid stream. Lactobionate ions in the lactobionic acid stream do not cross a membrane in the electrodialysis assembly, which reduces membrane fouling. The methods include passing a lactobionate salt through a two-compartment cation bipolar electrodialysis assembly. The electrodialysis assembly includes at least one two-compartment cation bipolar membrane cell, and separates the lactobionate salt into a caustic compound and the lactobionic acid. The assembly is designed so the lactobionate ions do not cross an ion exchange membrane in the assembly to form the lactobionic acid, which reduces membrane fouling.

6. 发明申请

WO2007079458A2 PROTEIN HYDROLYSATES AND METHOD OF MAKING 审中-公开
标题翻译：蛋白水解物及其制备方法
公开(公告)号：WO2007079458A2
公开(公告)日：2007-07-12
申请号：PCT/US2007/000420
申请日：2007-01-04
申请人： LEPRINO FOODS COMPANY , BLANTON, Madison, V. , MERRILL, Richard, K. , GUCK, Shannan, E.
发明人： BLANTON, Madison, V. , MERRILL, Richard, K. , GUCK, Shannan, E.
IPC分类号： C12P21/06 , C07K1/00
CPC分类号： C12P21/06 , A23G1/44 , A23G3/44 , A23G9/38 , A23J3/34 , A23L33/18 , Y10S530/832 , Y10S530/833
摘要： Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution that converts at least a portion of the protein to protein hydrolysates. Protein hydrolysate compositions and water-soluble food additives are also described. The additives may include a mixture of protein hydrolysates formed by protein hydrolysis of a protein substrate. The protein hydrolysates may have an average molecular weight of about 2000 to about 10,000 Daltons.
摘要翻译：描述制备蛋白质水解产物的方法。所述方法可以包括以下步骤：提供包含蛋白质的溶液，并将溶液的pH调节至约10.4或更大以形成碱性蛋白质溶液。另外的步骤可以包括将蛋白酶添加到将至少一部分蛋白质转化为蛋白质水解产物的碱性蛋白质溶液中。还描述了蛋白质水解物组合物和水溶性食品添加剂。添加剂可以包括通过蛋白质底物的蛋白质水解形成的蛋白质水解产物的混合物。蛋白质水解物可具有约2000至约10,000道尔顿的平均分子量。

7. 发明申请

WO2005041685A2 COATED FOOD PRODUCTS AND METHODS OF PRODUCING COATED FOOD PRODUCTS WITH REDUCED PERMEABILITY TO FAT AND OIL 审中-公开
标题翻译：包装的食品和生产具有降低油脂渗透性的涂层食品的方法
公开(公告)号：WO2005041685A2
公开(公告)日：2005-05-12
申请号：PCT/US2004/036239
申请日：2004-10-29
申请人： LEPRINO FOODS COMPANY , MERRILL, Richard , LEMAY, David , COLIN-DIAZ, Laura, E.
发明人： MERRILL, Richard , LEMAY, David , COLIN-DIAZ, Laura, E.
IPC分类号： A23L
CPC分类号： A23L33/20 , A23L5/11 , A23L5/20 , A23L29/045 , A23P20/12 , A23P20/18 , A23V2002/00 , A23V2200/3324 , A23V2250/54252
摘要： Foodstuffs coated with one or more thermally coagulating proteins (e.g., whey protein) that render foodstuffs less permeable to fat and oil in the frying medium, and thus reduce the amount of fat or oil absorbed by the foodstuff during cooking are provided, improve color, texture and crispiness. A variety of compositions that can be used to prepare the coated foodstuffs are also provided, as well as methods for applying such compositions to obtain the coated foodstuff.
摘要翻译：提供涂覆有一种或多种热凝固蛋白质（例如乳清蛋白）的食品，其使油炸介质中的食物对脂肪和油的渗透性较差，从而减少烹饪期间食物吸收的脂肪或油的量，改善颜色，质感和脆弱。还提供了可用于制备涂覆食品的各种组合物，以及用于施用这种组合物以获得涂覆食品的方法。

8. 发明申请

WO2002068122A1 APPARATUS FOR AND METHOD OF SHREDDING A PRODUCT 审中-公开
标题翻译：装置及其制造方法
公开(公告)号：WO2002068122A1
公开(公告)日：2002-09-06
申请号：PCT/US2002/004959
申请日：2002-02-21
申请人： LEPRINO FOODS COMPANY
发明人： PREWITT, William, C. , HENDRICKSON, David , HILDRETH, Chris , LEPRINO, James, G.
IPC分类号： B02C18/14
CPC分类号： B26D7/0691 , A01J27/04 , B02C18/062 , B02C18/16 , B02C18/18 , B02C18/2225 , B02C2018/147 , B26D1/02 , B26D1/36 , B26D3/22 , B26D7/2614 , Y10T29/49815
摘要： An apparatus for shredding a product includes a housing (304) having an interior space bounded by a generally cylindrical sidewall (308) that can include one or more contoured segments (326). The housing further includes a cutting implement (330), preferably also contoured, following the contoured segment, with an opening (334) in the sidewall between the contoured segment and the cutting implement that follows it. Preferably, the contours (332) of the cutting implement are different from the contours (328) of the segment that the cutting implement follows. The apparatus further includes a feed hopper (312) through which a product to be shred is fed to the interior space of the housing, an impeller (314), including at least one impeller paddle (320), mounted for rotation within the housing about a substantially horizontal axis of rotation, and a driving mechanism (338) coupled to the impeller for rotating the impeller. The product is slid along the inner periphery of the housing by the impeller, at such a speed that centrifugal force keeps the outer face of the product pressed against the inner periphery. As the product passed by a cutting implement, a plurality of shreds are cut from the outer face of the product and discharged from the housing.
摘要翻译：用于粉碎产品的设备包括壳体（304），其具有由大体圆柱形侧壁（308）限定的内部空间，该侧壁可包括一个或多个轮廓段（326）。壳体还包括优选地还具有轮廓的切割工具（330），其沿着轮廓段，在轮廓段和切割工具之间的侧壁中具有开口（334）。优选地，切割工具的轮廓（332）不同于切割工具跟随的段的轮廓（328）。所述设备还包括进料斗（312），待切碎的产品通过所述进料斗（312）被供给到所述壳体的内部空间;叶轮（314），包括至少一个叶轮桨（320）基本上水平的旋转轴线，以及联接到叶轮的用于旋转叶轮的驱动机构（338）。产品通过叶轮沿着壳体的内周滑动，使得离心力使产品的外表面压靠内周。当产品通过切割工具时，从产品的外表面切割多个碎片并从壳体排出。

9. 发明申请

WO2018204261A1 HIGH PURITY ALPHA LACTALBUMIN AND METHODS OF MAKING 审中-公开
公开(公告)号：WO2018204261A1
公开(公告)日：2018-11-08
申请号：PCT/US2018/030211
申请日：2018-04-30
申请人： LEPRINO FOODS COMPANY
发明人： LI, Jiancai , MERRILL, Richard, K. , WADHWANI, Ranjeeta
IPC分类号： A23C9/00 , A23C9/142 , A23L1/305
CPC分类号： A23C21/06 , A23C9/1422 , A23C21/02 , A23C21/10 , A23C2220/106 , A23J1/205 , A23J3/08 , A23J3/34 , A23L19/14 , A23L33/19 , C07K14/76
摘要： Methods and systems for making a high-purity a-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promote the aggregation of B-lactoglobulin proteins. The alkaline whey protein mixture is filtered into a β-LG aggregate composition and a a-LA enriched composition. A final a-lactalbumin enriched composition sourced from the a-LA enriched composition is dried into the high- purity a-lactalbumin composition (a powdered dairy composition) that is at least 70 wt.% α-lactalbumin on a protein basis. A protease enzyme may optionally be added to the a- LA enriched composition to form an enzymatically treated a-LA enriched composition that becomes the source of the final α-lactalbumin enriched composition.

10. 发明申请

WO2014209761A1 THERMALLY INSULATED INDUSTRIAL FREEZER STRUCTURE AND SYSTEM 审中-公开
标题翻译：热绝缘工业冷冻机结构与系统
公开(公告)号：WO2014209761A1
公开(公告)日：2014-12-31
申请号：PCT/US2014/043242
申请日：2014-06-19
申请人： JOHN BEAN TECHNOLOGIES CORPORATION , LEPRINO FOODS COMPANY
发明人： O'CONNOR, Jeremiah, C. , CHUN, Joshua , CRAMER, Mark , KLAKRING, Dennis
IPC分类号： F25D13/00 , F24F13/20 , F25D23/06
CPC分类号： F25D23/068 , E04B1/72 , E04B1/80 , E04B5/02 , E04B5/48 , F25C1/00 , F25D13/00 , F25D21/04 , F25D21/10 , F25D23/06 , F25D23/061 , F25D23/062 , F25D23/067 , F25D29/00 , F25D2400/22 , F25D2700/00 , Y02A30/256 , Y02B80/40
摘要： A freezer structure (12) includes a floor structure (20), side walls (22) and a ceiling (24), each of which includes a substantially hollow inner or upper layer or zone (30) behind or beneath which is disposed an intermediate layer or zone (32) substantially filled with insulating filler material and a bottom or outer layer or zone (34) that is substantially hollow. A monitoring system (16) monitors the temperature, moisture level and pressure of a substantially dry gas circulating through the first layer or zone to maintain the first layer or zone in substantially dry condition.
摘要翻译：冷冻结构（12）包括地板结构（20），侧壁（22）和天花板（24），每个天花板包括在其后面或下面的基本上中空的内层或上层或隔层（30），中间基本上填充有绝缘填充材料的层或区域（32）和基本上中空的底层或外层（34）。监测系统（16）监测循环通过第一层或区域的基本上干燥的气体的温度，湿度水平和压力，以将第一层或区域保持在基本上干燥的状态。

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