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公开(公告)号：US20200008453A1
公开(公告)日：2020-01-09
申请号：US16577188
申请日：2019-09-20
Applicant: Proteus Industries, Inc.
Inventor： Stephen D. Kelleher , William R. Fielding
Abstract: A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.
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公开(公告)号：US20180206536A1
公开(公告)日：2018-07-26
申请号：US15877116
申请日：2018-01-22
Applicant: Proteus Industries Inc
Inventor： Stephen D. Kelleher , William R. Fielding , Wayne S. Saunders , Peter G. Williamson
CPC classification number: A23L13/428 , A23J1/02 , A23J1/04 , A23L13/42 , A23L13/424 , A23L13/52 , A23L13/55 , A23L13/65 , A23L13/72 , A23L15/20 , A23V2002/00
Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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公开(公告)号：US20170013858A1
公开(公告)日：2017-01-19
申请号：US15217984
申请日：2016-07-23
Applicant: Proteus Industries, Inc.
Inventor： Stephen D Kelleher , William R. Fielding
CPC classification number: A23J1/02 , A23J3/04 , A23V2002/00 , A23V2250/542 , A23V2300/14 , A23V2300/40
Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat.
Abstract translation: 蛋白质级分和氧化稳定的脂肪级分从肉类修剪或高脂肪含量的动物肌肉组织中回收。 粉碎粉碎，并用食品级酸或碱溶解。 加热溶解的蛋白质/脂肪溶液使脂肪转变成液体状态。 蛋白质沉淀，液体脂肪分离。 该过程产生红色的瘦蛋白产品，并且还具有功能性肉的特征。
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4.发明申请公开(公告)号：US20200029589A1
公开(公告)日：2020-01-30
申请号：US16589788
申请日：2019-10-01
Applicant: Proteus Industries, Inc.
Inventor： Stephen D. Kelleher , Caitlyn Frost , William R. Fielding
Abstract: A process for producing a protein product for addition to raw meat wherein the source of the protein product is animal muscle or mechanically deboned meat. The animal muscle tissue is mixed with water and homogenized. Protein in the homogenate is solubilized. Solubilized homogenate is heated to a temperature required for pasteurization and/or sterilization according to known standards. The homogenate is then adjusted to a value at which the protein precipitates. The precipitate is free of bacteria and toxins and can be used as meat or added to raw meat for delivery to a consumer as uncooked meat.
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公开(公告)号：US10375974B2
公开(公告)日：2019-08-13
申请号：US15995802
申请日：2018-06-01
Applicant: Proteus Industries, Inc.
Inventor： Stephen D Kelleher , William R. Fielding
Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
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Patent Agency Ranking
公开(公告)号：US10285423B2
公开(公告)日：2019-05-14
申请号：US15994376
申请日：2018-05-31
Applicant: Proteus Industries, Inc.
Inventor： Stephen D. Kelleher , William R. Fielding , Wayne S. Saunders , Peter G. Williamson
Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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公开(公告)号：US20180271127A1
公开(公告)日：2018-09-27
申请号：US15994376
申请日：2018-05-31
Applicant: Proteus Industries, Inc.
Inventor： Stephen D. Kelleher , William R. Fielding , Wayne S. Saunders , Peter G. Williamson
Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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公开(公告)号：US20180184685A1
公开(公告)日：2018-07-05
申请号：US15818962
申请日：2017-11-21
Applicant: Proteus Industries, Inc.
Inventor： Stephen D. Kelleher , William R. Fielding
IPC: A23J1/02
CPC classification number: A23L13/426 , A23J1/02
Abstract: A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.
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公开(公告)号：US20180000138A1
公开(公告)日：2018-01-04
申请号：US15706592
申请日：2017-09-15
Applicant: Proteus Industries, Inc.
Inventor： Stephen D. Kelleher , William R. Fielding , Wayne S. Saunders , Peter G. Williamson
Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
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10.发明申请公开(公告)号：US20150264971A1
公开(公告)日：2015-09-24
申请号：US14709908
申请日：2015-05-12
Applicant: Proteus Industries, Inc.
Inventor： Wayne S. Saunders , Stephen D. Kelleher , Peter G. Williamson , William R. Fielding
IPC: A23L3/3526 , A23L1/01
CPC classification number: A23L3/3526 , A21D2/266 , A23L5/11 , A23L11/05 , A23L13/426 , A23L13/57 , A23L13/62 , A23L17/75 , A23L27/16 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3324 , A23V2250/548
Abstract: A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
Abstract translation: 提供了用于在油和/或脂肪中烹饪食物的方法。 在烹饪前将干豌豆蛋白混合物或水豌豆蛋白加入到食物中。 在烹饪过程中食物吸收的油和/或脂肪的量显着减少。
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