Patent AU-2011353509-B2 (AU)
Title: Process for isolating a protein composition and a fat composition from meat trimmings
Inventor: KELLEHER STEPHEN D
IPC: A23L13/60
Filed: 2011-12-16
Granted: 2015-04-23
Abstract: (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date W O 2012/093988 A2 12 July 2012 (12.07.2012) W I PO I P CT (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every A23J3/04 (2006.01) A23J1/02 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, (21) International Application Number: CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, PCT/US2011/001981 DZ, EC, EE, EG, ES, Fl, GB, GD, GE, GH, GM, GT, HN, (22) International Filing Date: HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, 16 December 2011 (16.12.2011) KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, (25) Filing Language: English OM, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, (26) Publication Language: English SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (30) Priority Data: 61/460,324 3 January 2011 (03.01.2011) US (84) Designated States (unless otherwise indicated, for every 13/374,077 12 December 2011 (12.12.2011) US kind of regional protection available): ARIPO (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, (71) Applicant (for all designated States except US): PRO- UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TEUS INDUSTRIES, INC. [US/US]; 15 Great Republic TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, Drive, Gloucester, MA 01930 (US). DK, EE, ES, Fl, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, (72) Inventors; and LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, (75) Inventors/Applicants (for US only): KELLEHER, Steph- SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, en, D. [US/US]; 86 Little Neck Road, Ipswich, MA 01938 GW, ML, MR, NE, SN, TD, TG). (US). FIELDING, William, R. [US/US]; 68 Crosswinds Published: Drive, Hilton Head, SC 29926 (US). - without international search report and to be republished (74) Agent: COOK, Paul, J.; 115 Pine Street, Manchester, MA upon receipt of that report (Rule 48.2(g)) 01944 (US). (54) Title: PROCESS FOR ISOLATING A PROTEIN COMPOSITION AND A FAT COMPOSITION FROM MEAT TRIM (57) Abstract: A protein fraction and an oxidation stable fat fraction are re 12 14 20 covered from meat trimmings. The trimmings are comminuted, mixed with a Trimmings GriGr nd Option food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid Trimmings Add Acid 18 fat fraction. The liquid fraction is mixed with a food grade alkali to precipit 16 e Cold ate the protein. A myoglobin rich fraction is recovered from the protein frac H iPotable tion and mixed with the precipitated protein. 35 22 Water Optional Lo pH s ift (33-40-F) -Water - (3.6-4.4) 24 - Removal: R v26 Diluted Separate food-grade solid acid, e.g., HCI from liquid ---- 36 Optional Cold, Diluted :- potable water 34 food-grade (33-40*F) (pH~55 ____ Fat 38 (Option al) Precipitate 41 31 (Fiber Optional Filter/Screw development) UltrafiltratePrs 40vlpet (1 0 ai rO) F1(de-=rae fat) Centrifugation or Filtration Myoglobin (5X) 33 43 :42 Rfe Ribbon Blend- : Refrigerate or Freeze o Figure 1