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    Protein composition and its use in restructured meat and food products
    4.
    发明授权
    Protein composition and its use in restructured meat and food products 有权

    公开(公告)号：US07892591B2

    公开(公告)日：2011-02-22

    申请号：US11437164

    申请日：2006-05-19

    申请人： Matthew K. McMindes ,  Izumi Mueller ,  Mac W. Orcutt ,  Patricia A. Altemueller ,  Eduardo Godinez

    发明人： Matthew K. McMindes ,  Izumi Mueller ,  Mac W. Orcutt ,  Patricia A. Altemueller ,  Eduardo Godinez

    IPC分类号： A23J1/00

    摘要： This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product having; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention has a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.

    Protein composition and its use in restructured meat and food products
    6.
    发明授权
    Protein composition and its use in restructured meat and food products 有权
    蛋白质组成及其在重组肉和食品中的应用

    公开(公告)号：US08685485B2

    公开(公告)日：2014-04-01

    申请号：US11437164

    申请日：2006-05-19

    申请人： Matthew K. McMindes ,  Izumi Mueller ,  Mac W. Orcutt ,  Patricia A. Altemueller ,  Eduardo Godinez

    发明人： Matthew K. McMindes ,  Izumi Mueller ,  Mac W. Orcutt ,  Patricia A. Altemueller ,  Eduardo Godinez

    IPC分类号： A23J1/00

    CPC分类号： A23J3/227 ,  A23J3/16 ,  A23J3/18 ,  A23L13/426 ,  A23L13/52 ,  A23L13/67 ,  A23L19/09 ,  A23P30/20

    摘要： This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product having; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention has a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.

    摘要翻译： 本发明涉及含蛋白质的组合物，其包含： 蛋白质组合物，其中所述蛋白质组合物的至少约75重量％含有至少约15重量％的大片，包括至少约4厘米长的蛋白质纤维，至少约3厘米长的蛋白质丝束和至少约3厘米长的蛋白质块 2厘米长，其中至少约75重量％的蛋白质组合物具有至少约1400克的剪切强度。 本发明还涉及制备蛋白质组合物的方法。 本发明还涉及重组肉制品或蔬菜制品或具有以下物质的水果制品; 植物蛋白质组合物; 粉碎的肉，粉碎的蔬菜或粉碎的水果; 和水; 其中至少约75重量％的蛋白质组合物含有至少约15重量％的大片，包括至少约4厘米长的蛋白质纤维，至少约3厘米长的蛋白质丝束和至少约2厘米长的蛋白质块，以及 其中至少约75重量％的蛋白质组合物具有至少约1400克的剪切强度。 在另一个实施方案中，本发明具有分别制备重组肉制品或蔬菜产品或水果产品的方法。

    Protein composition and its use in restructured meat and food products
    8.
    发明申请
    Protein composition and its use in restructured meat and food products 有权
    蛋白质组成及其在重组肉和食品中的应用

    公开(公告)号：US20070269583A1

    公开(公告)日：2007-11-22

    申请号：US11437164

    申请日：2006-05-19

    申请人： Matthew K. McMindes ,  Izumi Mueller ,  Mac W. Orcutt ,  Patricia A. Altemueller ,  Eduardo Godinez

    发明人： Matthew K. McMindes ,  Izumi Mueller ,  Mac W. Orcutt ,  Patricia A. Altemueller ,  Eduardo Godinez

    IPC分类号： A23J1/00

    CPC分类号： A23J3/227 ,  A23J3/16 ,  A23J3/18 ,  A23L13/426 ,  A23L13/52 ,  A23L13/67 ,  A23L19/09 ,  A23P30/20

    摘要： This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition.The invention further relates to a restructured meat product, or a vegetable product, or a fruit product comprising; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces comprised of protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention discloses a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.

    摘要翻译： 本发明涉及含蛋白质的组合物，其包含： 蛋白质组合物，其中至少约75重量％的蛋白质组合物含有至少约15重量％的由至少约4厘米长的蛋白质纤维组成的大块，至少约3厘米长的蛋白质丝束和至少约3厘米长的蛋白质块 约2厘米长，其中至少约75重量％的蛋白质组合物具有至少约1400克的剪切强度。 本发明还涉及制备蛋白质组合物的方法。 本发明还涉及重组肉类产品或植物产品或水果产品，其包括： 植物蛋白质组合物; 粉碎的肉，粉碎的蔬菜或粉碎的水果; 和水; 其中所述蛋白质组合物的至少约75重量％含有至少约15重量％的由至少约4厘米长的蛋白质纤维构成的大块，至少约3厘米长的蛋白质丝束和至少约2厘米长的蛋白质块 并且其中至少约75重量％的蛋白质组合物具有至少约1400克的剪切强度。 在另一个实施方案中，本发明公开了分别制备重组肉制品或植物产品或水果产品的方法。

    High protein snack product
    9.
    发明授权
    High protein snack product 失效
    高蛋白零食产品

    公开(公告)号：US07556836B2

    公开(公告)日：2009-07-07

    申请号：US10933897

    申请日：2004-09-03

    申请人： Izumi Mueller ,  Mitch Kaestner ,  Susan D. Shivas ,  Michael Finfrock

    发明人： Izumi Mueller ,  Mitch Kaestner ,  Susan D. Shivas ,  Michael Finfrock

    IPC分类号： A23L1/20

    CPC分类号： A23L33/185

    摘要： Snack products and processes for their manufacture are shown. The snack products provide a high concentration of protein, particularly soy protein, while maintaining an acceptable taste and texture. Additionally, there is a significant inhibition of the growth of microorganisms in the high protein snack products due to the high protein snack products having a low water activity. The high protein snack products have a textured soy protein product and a fruit or savory flavor flavoring agent and a semi-chewy or crisp texture.

    摘要翻译： 展示了其制造的小吃产品和工艺。 小吃产品提供高浓度的蛋白质，特别是大豆蛋白质，同时保持可接受的味道和质感。 另外，由于具有低水分活性的高蛋白质点心产品，高蛋白零食产品中微生物的生长受到显着的抑制。 高蛋白小吃产品具有质地大豆蛋白产品和水果或咸味风味调味剂以及半耐嚼或酥脆质感。