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    Process for retaining moisture in cooked food with a peptide
    2.
    发明授权
    Process for retaining moisture in cooked food with a peptide 有权
    用肽保留熟食中的水分的方法

    公开(公告)号：US07160567B2

    公开(公告)日：2007-01-09

    申请号：US10976433

    申请日：2004-10-29

    申请人： Stephen D. Kelleher ,  Peter G. Williamson

    发明人： Stephen D. Kelleher ,  Peter G. Williamson

    IPC分类号： A23L1/314

    CPC分类号： A23B4/20 ,  A23L13/42 ,  A23L13/424 ,  A23L13/50 ,  A23L13/60 ,  A23L17/00

    摘要： A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

    摘要翻译： 当添加到未烹饪的食物中时，衍生自蛋白质组合物的肽组合物在烹饪食物期间具有保湿作用。 肽组合物衍生自干蛋白混合物或酸性蛋白质水溶液，其又源自动物肌肉组织。 在烹饪之前将肽组合物加入未煮熟的家禽，肉或鱼中。 干蛋白混合物和含水酸性蛋白质溶液包含基本上不含肌原纤维和肌肉的肌原纤维蛋白和肌浆蛋白。

    Process for retaining moisture in cooked animal muscle
    3.
    发明授权
    Process for retaining moisture in cooked animal muscle 有权
    在熟的动物肌肉中保持水分的过程

    公开(公告)号：US06855364B2

    公开(公告)日：2005-02-15

    申请号：US10378139

    申请日：2003-03-04

    申请人： Stephen D. Kelleher ,  Peter G. Williamson

    发明人： Stephen D. Kelleher ,  Peter G. Williamson

    IPC分类号： A23L13/40 ,  A23L13/60 ,  A23L13/70 ,  A23L1/314

    CPC分类号： A23L13/424 ,  A23L13/42

    摘要： A meat or fish composition which retains moisture during cooking is provided. A dry protein mixture or an aqueous acidic protein solution derived from animal muscle tissue is added to the meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.

    摘要翻译： 提供在烹饪过程中保持水分的肉或鱼组合物。 在烹饪前将来自动物肌肉组织的干蛋白混合物或酸性蛋白质水溶液加入到肉或鱼中。 干蛋白混合物和含水酸性蛋白质溶液包含基本上不含肌原纤维和肌肉的肌原纤维蛋白和肌浆蛋白。

    Process for isolating a protein composition and a fat composition from meat trimmings
    4.
    发明授权
    Process for isolating a protein composition and a fat composition from meat trimmings 有权
    从肉制品中分离蛋白质组合物和脂肪组合物的方法

    公开(公告)号：US09161555B2

    公开(公告)日：2015-10-20

    申请号：US13374077

    申请日：2011-12-12

    申请人： Stephen D. Kelleher ,  William R. Fielding

    发明人： Stephen D. Kelleher ,  William R. Fielding

    IPC分类号： A23J1/02

    CPC分类号： A23J3/04 ,  A23J1/02 ,  A23V2002/00 ,  A23V2250/542 ,  A23V2300/14 ,  A23V2300/40

    摘要： 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.

    摘要翻译： 蛋白质级分和氧化稳定的脂肪级分从肉类修复中回收。 将修剪粉碎，与pH3,6至4.4的食品级酸混合以形成液体蛋白质级分和固体脂肪级分。 将液体级分与食品级碱混合以沉淀蛋白质。 从蛋白质级分中回收富含肌红蛋白的部分并与沉淀的蛋白质混合。

    Protein product and process for making protein product from uncooked meat purge
    5.
    发明申请
    Protein product and process for making protein product from uncooked meat purge 审中-公开
    蛋白质产品和从未煮过的肉类清除蛋白质产品的过程

    公开(公告)号：US20120276277A1

    公开(公告)日：2012-11-01

    申请号：US13385397

    申请日：2012-02-21

    申请人： Stephen D. Kelleher ,  William R. Fielding

    发明人： Stephen D. Kelleher ,  William R. Fielding

    IPC分类号： A23J1/02

    CPC分类号： A23L13/426 ,  A23J1/02

    摘要： 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.

    摘要翻译： 从动物肌肉组织清洗获得沉淀的清除蛋白质。 将动物肌肉组织清洗与食品级酸混合以形成动物肌肉组织清洗的酸性水溶液。 将酸性溶液与食品级碱混合以将蛋白质沉淀在溶液中。 然后回收沉淀的蛋白质。

    Process for controlling protein to salt ratio in animal muscle protein composition and protein composition
    8.
    发明授权
    Process for controlling protein to salt ratio in animal muscle protein composition and protein composition 有权
    在动物肌肉蛋白质组成和蛋白质组成中控制蛋白质与盐的比例的方法

    公开(公告)号：US07956081B2

    公开(公告)日：2011-06-07

    申请号：US11977631

    申请日：2007-10-26

    申请人： Stephen D. Kelleher

    发明人： Stephen D. Kelleher

    IPC分类号： C07K1/14

    CPC分类号： A23J1/02 ,  A23B4/20 ,  A23J1/04 ,  A23L13/42 ,  A61K38/1703 ,  A61K38/1706 ,  A61K38/1709

    摘要： A low salt protein solution not capable of forming a gel is obtained from animal muscle tissue by forming an aqueous acidic protein solution which is filtered to remove salt and acid. The low salt protein solution can be formed into a gel by adding a physiologically acceptable salt to the low salt protein solution and heating the resultant protein solution with added salt.

    摘要翻译： 不能形成凝胶的低盐蛋白溶液通过形成水性酸性蛋白质溶液从动物肌肉组织获得，将其过滤以除去盐和酸。 可以通过向低盐蛋白溶液中加入生理上可接受的盐并加入所得的蛋白质溶液加入盐，将低盐蛋白溶液形成凝胶。