US2005255228A1PendingUtilityA1

Process for controlling protein to salt ratio in animal muscle protein composition and protein composition

33
Individually held — no corporate assignee on recordPriority: Apr 23, 2003Filed: Jul 25, 2005Published: Nov 17, 2005
Est. expiryApr 23, 2023(expired)· nominal 20-yr term from priority
Inventors:Stephen Kellher
A23B 4/20A61K 38/1703A23J 1/02A61K 38/1706A23L 13/42A61K 38/1709A23J 1/04
33
PatentIndex Score
0
Cited by
0
References
0
Claims

Abstract

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.

Claims

exact text as granted — not AI-modified
1 . A low salt acidic protein solution isolated from animal muscle tissue containing between 1.9 and 25 weight % protein based on the weight of the solution and a protein to salt weight ration greater than about 35, said solution not capable of being formed into a gel when heated to a temperature of 55° C. or lower.  
     
     
         2 . The solution of  claim 1  substantially free of membrane lipids.  
     
     
         3 . The composition of any one of claims  1  or  2  being derived from fish muscle tissue.  
     
     
         4 . The composition of  claim 3  wherein said fish is a pelagic fish.  
     
     
         5 . The composition of any one of claims  1  or  2  being derived from poultry muscle tissue.  
     
     
         6 . The composition of any one of claims  1  or  2  being derived from beef muscle tissue.  
     
     
         7 . The process for recovering a low salt protein solution derived from animal muscle tissue and containing between about 1.9 and 25 weight % protein based on the weight of the solution and protein to salt weight ratio greater than about 35, said solution not capable of being formed into a gel by when heated to a temperature of 55° C. or lower which comprises: 
 forming an aqueous acidic protein solution including said protein and having a pH less than about 3.5 from a particulate form of said animal muscle tissue and an aqueous liquid composition having a pH less than about 3.5 which does not substantially degrade protein of said protein,    centrifuging said aqueous acidic protein solution to form a protein rich aqueous phase and a nonaqueous phase containing membrane lipids,    recovering said protein rich aqueous phase,    filtering said protein rich aqueous phase to form a retentate containing myosin protein and actin protein and comprising a low salt protein solution and    recovering said retentate.    
     
     
         8 . The process of  claim 7  wherein said pH of said protein rich aqueous liquid solution is between about 2.5 and about 3.5.  
     
     
         9 . The process of any one of claims  7  or  8  wherein said animal muscle tissue is fish muscle tissue.  
     
     
         10 . The process of any one of claims  7  or  8  wherein said animal muscle tissue is poultry muscle tissue.  
     
     
         11 . The process of  claim 9  wherein said fish muscle tissue is beef muscle tissue.  
     
     
         12 . A process for recovering a low salt protein solution derived from animal muscle tissue and containing between about 1.9 and 25 weight % protein based on the weight of the solution and protein to salt weight ratio greater than about 35, said solution not capable of being formed into a gel by when heated to a temperature of 55° C. or lower which comprises: 
 forming an aqueous acidic protein solution including said protein and having a pH less than about 3.5 from a particulate form of said animal muscle tissue and an aqueous liquid composition having a pH less than about 3.5 which does not substantially degrade protein said protein,    filtering said aqueous acidic protein solution to form a retentate containing myosin protein and actin protein comprising a low salt protein solution and    recovering said retentate.    
     
     
         13 . The process of  claim 12  wherein said pH of said aqueous acidic protein solution is between about 2.5 and about 3.5.  
     
     
         14 . The process of any one of claims  12  or  13  wherein said animal muscle tissue is fish muscle tissue.  
     
     
         15 . The process of any one of claims  12  or  13  wherein said animal muscle tissue is poultry muscle tissue.  
     
     
         16 . The process of  claim 15  wherein said fish muscle tissue is beef muscle tissue.  
     
     
         17 . The process for forming a pasteurized protein solution derived from animal muscle tissue, said solution capable of forming a gel at a temperature about 40° C. or lower which comprises: 
 forming an aqueous acidic protein solution including said protein and having a pH less than about 3.5 from a particulate form of said animal muscle tissue and an aqueous liquid composition having a pH less than about 3.5 which does not substantially degrade protein of said protein,    centrifuging said aqueous acidic protein solution to form a protein rich aqueous phase and a nonaqueous phase containing membrane lipids,    recovering said protein rich aqueous phase,    filtering said protein rich aqueous phase to form a retentate containing myosin protein and actin or adding a solid or gel protein composition derived from animal muscle tissue to said protein rich aqueous protein to form a low salt protein solution,    heating or irradiating said low salt protein solution to inactivate microorganisms in said low salt protein solution thereby to form a pasteurized protein solution.    
     
     
         18 . The process for forming a pasteurized protein solution derived from animal muscle tissue, said solution capable of forming a gel at a temperature about 40° C. or lower which comprises: 
 forming an aqueous acidic protein solution including said protein and having a pH less than about 3.5 from a particulate form of said animal muscle tissue and an aqueous liquid composition having a pH less than about 3.5 which does not substantially degrade protein of said protein,    filtering said protein rich aqueous phase to form a retentate containing myosin protein and actin protein or adding a solid or gel protein composition derived from animal muscle tissue to said protein rich aqueous phase to form a low salt protein solution,    heating or irradiating said low salt protein solution to inactivate microorganisms in said low salt protein solution thereby to form a pasteurized protein solution.    
     
     
         19 . The process of any one of claims  17  or  18  wherein said pH of said protein rich aqueous liquid solution is between about 2.5 and about 3.5.  
     
     
         20 . The process of any one of claims  17  or  18  wherein said animal muscle tissue is fish muscle tissue.  
     
     
         21 . The process of any one of claims  17  or  18  wherein said animal muscle tissue is poultry muscle tissue.  
     
     
         22 . The process of  claim 20  wherein said fish muscle tissue is beef muscle tissue.  
     
     
         23 . The process of any one of claims  17  or  18  comprising the further step of drying said pasteurized protein solution to form a pasteurized protein powder.  
     
     
         24 . The process of  claim 19  comprising the further step of drying said pasteurized protein solution to form a pasteurized protein powder.  
     
     
         25 . The process  claim 20  comprising the further step of drying said pasteurized protein solution to form a pasteurized protein powder.  
     
     
         26 .  Claim 21  comprising the further step of drying said pasteurized protein solution to form a pasteurized protein powder.  
     
     
         27 .  Claim 22  comprising the further step of drying said pasteurized protein solution to form a pasteurized protein powder.  
     
     
         28 . The process of any one of claims  17  or  18  comprising the further step of adding a physiologically acceptable salt to said pasteurized solution to render said pasteurized solution capable of forming a gel at a temperature of about 40° C. or lower.  
     
     
         29 . A pasteurized dry protein powder obtained by pasteurizing and then drying the solution of  claim 1 .  
     
     
         30 . A pasteurized dry protein powder obtained by pasteurizing and then drying the solution of  claim 2 .  
     
     
         31 . A pasteurized dry protein powder obtained by pasteurizing and then drying the solution of  claim 3 .  
     
     
         32 . A pasteurized dry protein powder obtained by pasteurizing and then drying the solution of  claim 4 .  
     
     
         33 . A pasteurized dry protein powder obtained by pasteurizing and then drying the solution of  claim 5 .  
     
     
         34 . A pasteurized dry protein powder obtained by pasteurizing and then drying the solution of  claim 6.

Join the waitlist — get patent alerts

Track US2005255228A1 — get alerts on status changes and closely related new filings.

We store only your email — no account needed. See our privacy policy.