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    Process for Obtaining Lean Protein
    1.
    发明申请
    Process for Obtaining Lean Protein 审中-公开
    获得精益蛋白的方法

    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

    IPC: A23J1/02 ,  A23J3/00

    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。

    Protein composition obtained from meat trimmings
    2.
    发明授权
    Protein composition obtained from meat trimmings 有权

    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

    IPC: A23J3/04 ,  A23J1/02

    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.

    PROTEIN COMPOSITION OBTAINED FROM MEAT TRIMMINGS
    4.
    发明申请
    PROTEIN COMPOSITION OBTAINED FROM MEAT TRIMMINGS 审中-公开
    从肉类中获得的蛋白质组合物

    公开(公告)号：US20160088860A1

    公开(公告)日：2016-03-31

    申请号：US14872279

    申请日：2015-10-01

    Applicant: Proteus Industries, Inc.

    Inventor： Stephen D Kelleher ,  William R. Fielding

    IPC: A23J3/00 ,  A23J1/02

    CPC classification number: A23J3/04 ,  A23J1/02 ,  A23V2002/00 ,  A23V2250/542 ,  A23V2300/14 ,  A23V2300/40

    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.

    Abstract translation: 蛋白质级分和氧化稳定的脂肪级分从肉类修复中回收。 粉碎，与pH 3.6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 PREPARING INJECTABLE PROTEIN PRODUCT
    5.
    发明申请
    PROTEIN PRODUCT AND PROCESS FOR PREPARING INJECTABLE PROTEIN PRODUCT 审中-公开
    蛋白产品和制备注射蛋白产品的方法

    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

    IPC: A23L1/318 ,  A23J1/02

    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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