The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 01, 2014
Filed:
May. 19, 2006
Matthew K. Mcmindes, Chesterfield, MO (US);
Izumi Mueller, Glen Carbon, IL (US);
Mac W. Orcutt, St. Louis, MO (US);
Patricia A. Altemueller, Webster Groves, MO (US);
Eduardo Godinez, Chesterfield, MO (US);
Matthew K. McMindes, Chesterfield, MO (US);
Izumi Mueller, Glen Carbon, IL (US);
Mac W. Orcutt, St. Louis, MO (US);
Patricia A. Altemueller, Webster Groves, MO (US);
Eduardo Godinez, Chesterfield, MO (US);
Solae, LLC, St. Louis, MO (US);
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.