A PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS
This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about...
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| creator | GODINEZ, EDUARDO MCMINDES, MATTHEW K MUELLER, IZUMI ORCUTT, MAC ALTEMUELLER, PATRICA A |
| description | This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product having; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention has a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_PL2020868TT5</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>PL2020868TT5</sourcerecordid><originalsourceid>FETCH-epo_espacenet_PL2020868TT53</originalsourceid><addsrcrecordid>eNrjZPBwVAgI8g9x9fRTcPb3DfAP9gzx9PdTcPRzUfAMCVYIDXZVAEoFuQaHBIU6h4QGuboo-Lo6hoAVuPn7u4B0uwBlgnkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSXyAj5GBkYGFmUVIiKkxMWoADHQtUA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>A PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS</title><source>esp@cenet</source><creator>GODINEZ, EDUARDO ; MCMINDES, MATTHEW K ; MUELLER, IZUMI ; ORCUTT, MAC ; ALTEMUELLER, PATRICA A</creator><creatorcontrib>GODINEZ, EDUARDO ; MCMINDES, MATTHEW K ; MUELLER, IZUMI ; ORCUTT, MAC ; ALTEMUELLER, PATRICA A</creatorcontrib><description>This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product having; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention has a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.</description><language>eng ; pol</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150630&DB=EPODOC&CC=PL&NR=2020868T5$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150630&DB=EPODOC&CC=PL&NR=2020868T5$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GODINEZ, EDUARDO</creatorcontrib><creatorcontrib>MCMINDES, MATTHEW K</creatorcontrib><creatorcontrib>MUELLER, IZUMI</creatorcontrib><creatorcontrib>ORCUTT, MAC</creatorcontrib><creatorcontrib>ALTEMUELLER, PATRICA A</creatorcontrib><title>A PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS</title><description>This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product having; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention has a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPBwVAgI8g9x9fRTcPb3DfAP9gzx9PdTcPRzUfAMCVYIDXZVAEoFuQaHBIU6h4QGuboo-Lo6hoAVuPn7u4B0uwBlgnkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSXyAj5GBkYGFmUVIiKkxMWoADHQtUA</recordid><startdate>20150630</startdate><enddate>20150630</enddate><creator>GODINEZ, EDUARDO</creator><creator>MCMINDES, MATTHEW K</creator><creator>MUELLER, IZUMI</creator><creator>ORCUTT, MAC</creator><creator>ALTEMUELLER, PATRICA A</creator><scope>EVB</scope></search><sort><creationdate>20150630</creationdate><title>A PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS</title><author>GODINEZ, EDUARDO ; MCMINDES, MATTHEW K ; MUELLER, IZUMI ; ORCUTT, MAC ; ALTEMUELLER, PATRICA A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_PL2020868TT53</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; pol</language><creationdate>2015</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>GODINEZ, EDUARDO</creatorcontrib><creatorcontrib>MCMINDES, MATTHEW K</creatorcontrib><creatorcontrib>MUELLER, IZUMI</creatorcontrib><creatorcontrib>ORCUTT, MAC</creatorcontrib><creatorcontrib>ALTEMUELLER, PATRICA A</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>GODINEZ, EDUARDO</au><au>MCMINDES, MATTHEW K</au><au>MUELLER, IZUMI</au><au>ORCUTT, MAC</au><au>ALTEMUELLER, PATRICA A</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>A PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS</title><date>2015-06-30</date><risdate>2015</risdate><abstract>This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition. The invention further relates to a restructured meat product, or a vegetable product, or a fruit product having; a vegetable protein composition; a comminuted meat, or a comminuted vegetable, or a comminuted fruit, respectively; and water; wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. In another embodiment, the invention has a process for preparing the restructured meat product, or the vegetable product, or the fruit product, respectively.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; pol |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | A PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS |
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