BR112019001184A8 - LEAN PROTEIN AND ITS OBTAINING PROCESS - Google Patents

LEAN PROTEIN AND ITS OBTAINING PROCESS

Info

Publication number
BR112019001184A8
BR112019001184A8 BR112019001184A BR112019001184A BR112019001184A8 BR 112019001184 A8 BR112019001184 A8 BR 112019001184A8 BR 112019001184 A BR112019001184 A BR 112019001184A BR 112019001184 A BR112019001184 A BR 112019001184A BR 112019001184 A8 BR112019001184 A8 BR 112019001184A8
Authority
BR
Brazil
Prior art keywords
protein
fat
lean
solubilized
fraction
Prior art date
Application number
BR112019001184A
Other languages
Portuguese (pt)
Other versions
BR112019001184A2 (en
Inventor
d kelleher Stephen
R Fielding William
Original Assignee
Proteus Industries Inc
Kemin Proteins Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US15/217,984 external-priority patent/US20170013858A1/en
Application filed by Proteus Industries Inc, Kemin Proteins Llc filed Critical Proteus Industries Inc
Publication of BR112019001184A2 publication Critical patent/BR112019001184A2/en
Publication of BR112019001184A8 publication Critical patent/BR112019001184A8/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages

Abstract

"PROCESSO PARA OBTENÇÃO DE PROTEÍNA MAGRA". A presente invenção refere-se a uma fração de proteína e uma fração de gordura estável à oxidação que são recuperadas a partir de aparas de carne ou de um tecido muscular animal com alto teor de gordura. As aparas são cominuídas, e solubilizadas com um ácido ou uma base de grau alimentício. A solução de proteína solubilizada/gordura é aquecida para que a gordura passe para o estado líquido. A proteína é precipitada e a gordura líquida é separada. O processo resulta em um produto de proteína magra de cor vermelha e também pode ter características de carne funcional."PROCESS FOR OBTAINING LEAN PROTEIN". The present invention relates to a protein fraction and an oxidation-stable fat fraction that are recovered from meat trimmings or a high-fat animal muscle tissue. The chips are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat changes to 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 may also have functional meat characteristics.

BR112019001184A 2016-07-23 2017-07-20 LEAN PROTEIN AND ITS OBTAINING PROCESS BR112019001184A8 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US15/217,984 2016-07-23
US15/217,984 US20170013858A1 (en) 2011-01-03 2016-07-23 Process for Obtaining Lean Protein
PCT/US2017/043085 WO2018022423A1 (en) 2016-07-23 2017-07-20 A process for obtaining lean protein

Publications (2)

Publication Number Publication Date
BR112019001184A2 BR112019001184A2 (en) 2019-04-30
BR112019001184A8 true BR112019001184A8 (en) 2023-03-07

Family

ID=61017225

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112019001184A BR112019001184A8 (en) 2016-07-23 2017-07-20 LEAN PROTEIN AND ITS OBTAINING PROCESS

Country Status (6)

Country Link
EP (1) EP3487307A1 (en)
AU (1) AU2017301401B2 (en)
BR (1) BR112019001184A8 (en)
CA (1) CA3031788C (en)
MX (1) MX2019000953A (en)
WO (1) WO2018022423A1 (en)

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6288A (en) 1849-04-10 Spring-lancet
US216A (en) 1837-05-30 Improvement in many-cham b ered-cylin der flre-arms
US5871795A (en) 1995-01-17 1999-02-16 Freezing Machines, Inc. Method for modifying pH to improve quality of meat products
US6949265B1 (en) 1995-07-03 2005-09-27 Cargill, Incorporated Low temperature rendering process
US6451975B1 (en) 1996-12-21 2002-09-17 Advanced Protein Technologies, Inc. Protein composition and process for isolating a protein composition from a muscle source
US6005073A (en) * 1996-12-21 1999-12-21 Advanced Protein Technologies, Inc. Process for isolating a protein composition from a muscle source and protein composition
US6136959A (en) * 1998-06-22 2000-10-24 University Of Massachusetts High efficiency alkaline protein extraction
US7666456B2 (en) 2002-06-03 2010-02-23 Safefresh Technologies, Llc Methods for separating tallow from boneless beef using liquid carbon dioxide and carbonic acid
US20090269440A1 (en) * 2008-04-24 2009-10-29 Genesis Global Limited Compositions increasing moisture content and distribution in muscle-derived food products

Also Published As

Publication number Publication date
AU2017301401B2 (en) 2020-04-09
CA3031788C (en) 2024-01-02
CA3031788A1 (en) 2018-02-01
EP3487307A1 (en) 2019-05-29
AU2017301401A1 (en) 2019-02-07
WO2018022423A1 (en) 2018-02-01
BR112019001184A2 (en) 2019-04-30
MX2019000953A (en) 2019-05-13

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Legal Events

Date Code Title Description
B06W Patent application suspended after preliminary examination (for patents with searches from other patent authorities) chapter 6.23 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B15K Others concerning applications: alteration of classification

Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A23B 4/00 , A23L 1/31 , A23L 1/317 , A23L 1/315

Ipc: A23J 1/02 (2006.01), A23J 3/04 (2006.01), A23L 13/

B09B Patent application refused [chapter 9.2 patent gazette]
B25D Requested change of name of applicant approved

Owner name: KEMIN PROTEINS LLC (US)

B25G Requested change of headquarter approved

Owner name: KEMIN PROTEINS LLC (US)

B12B Appeal against refusal [chapter 12.2 patent gazette]