Richard E Merrill

US Patent:

7169429, Jan 30, 2007

Filed:

Nov 20, 2002

Appl. No.:

10/300019

Inventors:

Richard Kevin Merrill - Highlands Ranch CO, US
Terry Leroy Anderson - Littleton CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19/00

US Classification:

426582, 426518, 426520, 426580

Abstract:

A process of making cheese, e. g. , a mozzarella variety cheese, is disclosed. It comprises the following steps: a) preparing a cheese curd; b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e. g. , non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.

US Patent:

7291356, Nov 6, 2007

Filed:

Oct 7, 2005

Appl. No.:

11/245425

Inventors:

Richard Kevin Merrill - Highlands Ranch CO, US
Terry Leroy Anderson - Littleton CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19/00

US Classification:

426582, 426518, 426520, 426580

Abstract:

A process of making cheese, e. g. , a mozzarella variety cheese, is disclosed. It comprises the following steps: (a) preparing a cheese curd; (b) grinding the curd while in admixture with (i) an aqueous solution of at least one cheese emulsifying salt and (ii) at least one GRAS food additive in the form of a comminuted solid, to obtain an emulsifier/additive-impregnated ground curd; and (c) converting the emulsifier/additive-impregnated curd into cheese either by (i) heating, kneading, and stretching the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese, or (ii) pressing the emulsifier/additive-impregnated ground curd to obtain a homogeneous mass of cheese. Examples of suitable GRAS food additives include gums, stabilizers, dairy solids (e. g. , non-fat dry milk or whey protein concentrate), cheese powders, non-dairy protein isolates, sodium chloride, native or modified food starches, colorants, and flavorants. The process is particularly useful when a proteinaceous GRAS food additive is used.

US Patent:

7494677, Feb 24, 2009

Filed:

Oct 29, 2004

Appl. No.:

10/977540

Inventors:

Richard Merrill - Highlands Ranch CO, US
David LeMay - Centennial CO, US
Laura E. Colin-Diaz - Thornton CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23J 1/20

US Classification:

426 89, 426 94, 426302, 426657

Abstract:

Coatings containing one or more thermally coagulating proteins (e. g. , whey protein) and foodstuffs coated with such coatings are provided. The coatings 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. The coatings also improve the color, texture and crispiness of the cooked foodstuff. Methods for applying such coatings to obtain the coated foodstuff are also provided.

US Patent:

7579033, Aug 25, 2009

Filed:

May 3, 2005

Appl. No.:

11/121398

Inventors:

Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19/00

US Classification:

426582, 426 34, 426 36, 426580

Abstract:

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.

US Patent:

7585537, Sep 8, 2009

Filed:

May 3, 2005

Appl. No.:

11/121537

Inventors:

Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19/00

US Classification:

426582, 426 34, 426 36, 426580

Abstract:

Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

US Patent:

7651715, Jan 26, 2010

Filed:

May 3, 2005

Appl. No.:

11/122283

Inventors:

Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19/00

US Classification:

426582, 426 34, 426 36, 426580

Abstract:

Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripened, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.

US Patent:

7666458, Feb 23, 2010

Filed:

Oct 4, 2005

Appl. No.:

11/244319

Inventors:

Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19/00
A01J 25/00

US Classification:

426582, 426 34, 426 36, 426580, 99452

Abstract:

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.

US Patent:

7713564, May 11, 2010

Filed:

Oct 4, 2005

Appl. No.:

11/244441

Inventors:

Richard K. Merrill - Highlands Ranch CO, US
Mayank Singh - Aurora CO, US

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 19/00

US Classification:

426582, 426 34, 426 36, 426580, 99452, 99453

Abstract:

Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.