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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：US20170006904A1
公开(公告)日：2017-01-12
申请号：US15274076
申请日：2016-09-23
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.
Abstract translation: 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水性悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级酸混合以形成动物肌肉蛋白质的酸性水溶液而获得。 将酸性溶液与食品级碱混合以将蛋白质沉淀在水性组合物中。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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3.发明授权公开(公告)号：US09486006B2
公开(公告)日：2016-11-08
申请号：US14039559
申请日：2013-09-27
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.
Abstract translation: 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水性悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级底物混合以形成动物肌肉蛋白质的碱性水溶液而获得。 将基本溶液与食品级酸混合以在水性组合物中沉淀蛋白质。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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公开(公告)号：US10292410B2
公开(公告)日：2019-05-21
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
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：US20170071236A1
公开(公告)日：2017-03-16
申请号：US15345095
申请日：2016-11-07
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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Patent Agency Ranking
6.发明授权Process for reducing oil and fat content in cooked food with animal muscle protein in suspension 有权用悬浮液中的动物肌肉蛋白降低熟食中油脂含量的方法公开(公告)号：US09351513B2
公开(公告)日：2016-05-31
申请号：US13963406
申请日：2013-08-09
Applicant: Proteus Industries, Inc.
Inventor： Stephen D Kelleher , William R. Fielding , Wayne S. Saunders , Peter G. Williamson
CPC classification number: A23L1/305 , A23L1/005 , A23L1/0107 , A23L1/3257 , A23L5/11 , A23L17/20 , A23L17/75 , A23L33/00 , A23P20/12 , A23V2002/00 , A23V2250/2042 , A23V2250/543 , A23V2300/24
Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
Abstract translation: 提供了用于在油和/或脂肪中烹饪食物的产品。 调节的pH蛋白悬浮液以水或干的形式产生，包括基本上不含肌原纤维和肌肉的肌原纤维蛋白和肌浆蛋白。 在烹调过程中食物吸收的油和/或脂肪的量大大减少，同时食物保持其颜色和味道。
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公开(公告)号：US10021902B2
公开(公告)日：2018-07-17
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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公开(公告)号：US20170013867A1
公开(公告)日：2017-01-19
申请号：US15277361
申请日：2016-09-27
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.
Abstract translation: 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水性悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级底物混合以形成动物肌肉蛋白质的碱性水溶液而获得。 将基本溶液与食品级酸混合以在水性组合物中沉淀蛋白质。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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9.发明申请Process For Reducing Oil And Fat Content In Cooked Food With Animal Muscle Protein In Suspension 审中-公开用于降低动物肌肉蛋白质在熟食中的油脂含量的方法公开(公告)号：US20160249664A1
公开(公告)日：2016-09-01
申请号：US15144241
申请日：2016-05-02
Applicant: Proteus Industries, Inc.
Inventor： Stephen D. Kelleher , William R. Fielding , Wayne S. Saunders , Peter G. Williamson
IPC: A23L1/305
CPC classification number: A23P20/12 , A23L5/11 , A23L17/20 , A23L17/75 , A23L33/00 , A23V2002/00 , A23V2250/2042 , A23V2250/543 , A23V2300/24
Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
Abstract translation: 提供了用于在油和/或脂肪中烹饪食物的产品。 调节的pH蛋白悬浮液以水或干的形式产生，包括基本上不含肌原纤维和肌肉的肌原纤维蛋白和肌浆蛋白。 在烹调过程中食物吸收的油和/或脂肪的量大大减少，同时食物保持其颜色和味道。
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10.发明申请公开(公告)号：US20140023759A1
公开(公告)日：2014-01-23
申请号：US14039559
申请日：2013-09-27
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.
Abstract translation: 通过向食物中添加从动物肌肉组织获得的动物肌肉蛋白质的水性悬浮液，将水分保留在煮熟或解冻的食物中。 水性悬浮液通过将粉碎的动物肌肉组织与食品级底物混合以形成动物肌肉蛋白质的碱性水溶液而获得。 将基本溶液与食品级酸混合，以使蛋白质在水性组合物中沉淀。 然后将沉淀的蛋白质粉碎以形成粉碎的动物肌肉蛋白质的水性悬浮液。
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