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1. 发明公开

EP1973429A2 PROTEIN HYDROLYSATES AND METHOD OF MAKING 有权
标题翻译： PROTEINHDROLYSATE及其制造方法
公开(公告)号：EP1973429A2
公开(公告)日：2008-10-01
申请号：EP07716433.3
申请日：2007-01-04
申请人： LEPRINO FOODS COMPANY
发明人： BLANTON, Madison, V. , MERRILL, Richard, K. , GUCK, Shannan, E.
IPC分类号： A23L1/31 , C12P21/06
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.

2. 发明授权

EP0535268B2 Process of making acceptable mozzarella cheese without aging 有权
标题翻译：一种用于生产可接受的芝士没有成熟过程
公开(公告)号：EP0535268B2
公开(公告)日：2004-03-17
申请号：EP91116843.3
申请日：1991-10-02
申请人： LEPRINO FOODS COMPANY
发明人： Barz, Richard Lee , Cremer, Carolyn Parks
IPC分类号： A23C19/097 , A23C19/068 , A23C19/064
CPC分类号： A23C19/064 , A23C19/0684 , A23C19/0976

3. 发明公开

EP0294018A2 Frozen granular cheese products for baked pizzas 有权
标题翻译： Gefrorenes granuliertesKäseproduktfürgebackene Pizzas。
公开(公告)号：EP0294018A2
公开(公告)日：1988-12-07
申请号：EP88302653.6
申请日：1988-03-25
申请人： LEPRINO FOODS COMPANY
发明人： Kielsmeier, Lester O. , Allen, Wesley J. , Barz, Richard L.
IPC分类号： A21D13/00 , A23C19/09 , A23C19/097 , A23C19/16
CPC分类号： A23C19/0976 , A21D13/41
摘要： There is disclosed a granular cheese product comprising frozen cheese granules with the outsides of the individual granules coated with a frozen aqueous layer containing at least one food additive, the coated frozen granules being in essentially free-flowing condition. There is also disclosed a method of producing baked pizza using such granular product. There is also disclosed a method of producing baked pizza comprising the steps of:

(a) preparing cheese in the form of fresh granules, said cheese consisting of at least one variety of mozzarella, or a blend of mozzarella with other cheese, said blend being adapted for use on baked pizza;
(b) freezing said cheese granules by individual quick freezing thereof, the cheese granules being frozen at a temperature below -10°F which freezes the granules so rapidly that the individual granules retain essentially the same moisture content and distribution as before freezing, the resulting frozen granules being in free-flowing condition;
(c) maintaining said granules in frozen free-flowing condition with said moisture substantially unchanged until the granules are used;
(d) applying the granules so maintained to pizzas being prepared for baking without complete thawing of the granules, at least the interiors thereof being frozen; and
(e) baking the pizzas with the applied unthawed granules and obtaining baked pizzas of good appearance and quality.
摘要翻译：公开了一种包含冷冻干酪颗粒的颗粒状干酪制品，其中单个颗粒的外侧涂有含有至少一种食品添加剂的冷冻含水层，所述包衣冷冻颗粒处于基本上自由流动的状态。还公开了使用这种颗粒产品生产烘烤的比萨饼的方法。还公开了一种生产烘烤披萨的方法，包括以下步骤：（a）制备新鲜颗粒形式的奶酪，所述奶酪由至少一种各样的莫扎里拉或莫扎里拉与其他奶酪的混合物组成，所述共混物为适用于烘烤的比萨饼; （b）通过单独的快速冷冻来冷冻所述奶酪颗粒，将奶酪颗粒在低于-10°F的温度下冷冻，使得颗粒如此迅速地冻结，使得各个颗粒保持与冻结前基本相同的水分含量和分布，冷冻颗粒处于自由流动状态; （c）将所述颗粒保持在冷冻自由流动状态，所述水分基本上不变直到使用颗粒; （d）将如此维护的颗粒施用于制备用于烘烤的比萨饼，而不完全解冻颗粒，至少其内部被冷冻; 和（e）用所施加的未断裂的颗粒烘烤比萨饼，并获得良好的外观和质量的烘烤的比萨饼。一个

4. 发明授权

EP3651578B1 ENHANCEMENT OF SOIL CHARACTERISTICS WITH LACTOBIONATE COMPOUNDS 有权
公开(公告)号：EP3651578B1
公开(公告)日：2023-05-10
申请号：EP18832308.3
申请日：2018-06-29
发明人： MERRILL, Richard K.
IPC分类号： A01N25/02 , C09K17/14

5. 发明公开

EP3313191A1 MICELLAR CASEIN FOR COFFEE CREAMERS AND OTHER DAIRY PRODUCTS 审中-公开
标题翻译：用于咖啡奶油和其他奶制品的胶囊蛋白
公开(公告)号：EP3313191A1
公开(公告)日：2018-05-02
申请号：EP16818451.3
申请日：2016-06-16
申请人： LEPRINO FOODS COMPANY
发明人： MERRILL, Richard K. , LI, Jiancai
IPC分类号： A23C11/04 , A23J1/20 , A23J1/22 , A23J3/10
CPC分类号： A23C11/04 , A23C1/14 , A23C9/1422 , A23C11/08 , A23J1/202 , A23L33/10 , A23L33/115 , A23L33/16 , A23L33/19 , A23V2002/00 , A23V2250/18 , A23V2250/24 , A23V2250/54246 , A23V2250/60
摘要： Nutritional compositions are described that include a casein compound that includes micellar casein, a vegetable oil, a sweetener, and an acidity regulator, among other ingredients. The nutritional compositions may be used as beverage creamers, such as coffee creamers. Also described are methods of making nutritional compounds that include micellar casein.

6. 发明公开

EP2359846A1 Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products 审中-公开
标题翻译：随着氧化还原酶食品配料和食品及其制造方法等处理食品配料和食品
公开(公告)号：EP2359846A1
公开(公告)日：2011-08-24
申请号：EP11157938.9
申请日：2005-07-07
申请人： LEPRINO FOODS COMPANY
发明人： Merril, Richard , Singh, Mayank
IPC分类号： A61K38/44 , A61K35/20 , A23C9/00 , A23C9/12 , A23C19/032 , A23C19/04 , A23C19/068
CPC分类号： C12Y111/01006 , A23C9/1213 , A23C19/054 , A23C19/06 , A23C21/02 , A23L29/06
摘要： A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.

7. 发明公开

EP2214501A1 NON-FAT DRY MILK PRODUCTION PROCESSES FOR CHEESEMAKING 有权
标题翻译：脱脂牛奶生产干酪生产
公开(公告)号：EP2214501A1
公开(公告)日：2010-08-11
申请号：EP08846654.5
申请日：2008-10-03
申请人： LEPRINO FOODS COMPANY
发明人： MERRILL, Richard, K.
IPC分类号： A23C9/18 , A23C19/00
CPC分类号： A23C19/06 , A23C1/04 , A23C9/1209 , A23C9/1213 , A23C9/1322 , A23C9/16 , A23C19/05 , A23C19/0684 , A23C2250/15
摘要： Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products may include one or more milk proteins that have been enzymatically altered by chymosin, where the chymosin altered proteins are not coagulated. The products may also include one or more sequestants to bind calcium ions in the powdered product.

8. 发明公开

EP1773377A2 FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS 审中-公开
标题翻译：随着对生产这种食品配料和食品的葡萄糖氧化处理后的食材STAMP GSINHALTSSTOFFE和粮食产品及方法
公开(公告)号：EP1773377A2
公开(公告)日：2007-04-18
申请号：EP05764625.9
申请日：2005-07-07
申请人： LEPRINO FOODS COMPANY
发明人： MERRILL, Richard K. , SINGH, Mayank
IPC分类号： A61K38/44 , A61K35/20 , A23C9/00 , A23C9/12
CPC分类号： C12Y111/01006 , A23C9/1213 , A23C19/054 , A23C19/06 , A23C21/02 , A23L29/06
摘要： A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product.

9. 发明公开

EP0535268A1 Process of making acceptable mozzarella cheese without aging 有权
标题翻译： Verfahren zur Herstellung akzeptabelen Mozzarella-Käsesohne Reifung。
公开(公告)号：EP0535268A1
公开(公告)日：1993-04-07
申请号：EP91116843.3
申请日：1991-10-02
申请人： LEPRINO FOODS COMPANY
发明人： Barz, Richard Lee , Cremer, Carolyn Parks
IPC分类号： A23C19/097 , A23C19/068 , A23C19/064
CPC分类号： A23C19/064 , A23C19/0684 , A23C19/0976
摘要： In the manufacture of mozzarella cheese, aging can be dispensed with if the process is controlled to yield a combined moisture and wet milkfat content of at least about 70 weight percent, and the cheese will provide acceptable bake performance under typical cooking conditions used in the pizza industry today. Within about 48 hours after brining, the cheese should either be used or frozen. This discovery saves at least seven days of aging and permits the use of a continuous process of making mozzarella, which, from pasteurization to loading of the frozen product on the truck, can be performed in as little time as eight hours. In the continuous process, the hot stretched cheese from the kneading machine is extruded directly into cold brine. After the cheese has cooled sufficiently, it can be comminuted and frozen by independent quick freezing, preferably in a fluidized bed freezer. Salt preferably is mixed into the cheese during the kneading step.
摘要翻译：在制造莫扎里拉奶酪时，如果过程被控制以产生至少约70重量％的组合的水分和湿乳脂肪含量，则可以消除老化，并且奶酪将在比萨饼中使用的典型烹饪条件下提供可接受的烘烤性能行业今天。在大约48小时后，奶酪应该被使用或冷冻。这个发现节省了至少七天的老化，并且允许使用连续的制造莫扎雷拉的方法，其可以在八小时的时间内进行从巴氏灭菌到装载在卡车上的冷冻产品。在连续方法中，将来自捏合机的热拉伸干酪直接挤出冷盐水。在奶酪充分冷却后，可以通过独立的快速冷冻粉碎和冷冻，优选在流化床冷冻机中冷冻。在捏合步骤期间盐最好混入奶酪中。

10. 发明授权

EP1742539B1 CHEESE AND METHODS OF MAKING SUCH CHEESE 有权
标题翻译：奶酪和方法此类奶酪生产
公开(公告)号：EP1742539B1
公开(公告)日：2014-11-19
申请号：EP05747013.0
申请日：2005-05-03
申请人： LEPRINO FOODS COMPANY
发明人： MERRILL, Richard, K. , SINGH, Mayank
IPC分类号： A23C19/00
CPC分类号： A23C19/0684 , A23C2250/15

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