Patents by Inventor Matthew McMindes

Matthew McMindes has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Publication number: 20080102180
    Abstract: The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granule composition that comprises a vegetable protein material and a liquid dairy whey; wherein the weight ratio of the vegetable protein material to the liquid dairy whey is from about 1 to about 2-6 and a milk protein granule composition that comprises a vegetable protein material and a liquid milk; wherein the weight ratio of the vegetable protein material to the liquid milk is from about 1 to about 2-6.
    Type: Application
    Filed: October 24, 2007
    Publication date: May 1, 2008
    Applicant: Solae, LLC
    Inventors: Lynn Ragan, Eduardo Godinez, Matthew McMindes, Rosa Sanchez
  • Publication number: 20070269567
    Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.
    Type: Application
    Filed: May 16, 2007
    Publication date: November 22, 2007
    Applicant: Solae, LLC
    Inventors: Matthew McMindes, Eduardo Godinez, Izumi Mueller, Mac Orcutt, Patricia Altemueller
  • Publication number: 20070092619
    Abstract: The present disclosure generally relates to high protein leavened snack products including vegetable protein material and a non-vegetable protein material and processes for making high protein leavened snack products. More particularly, the present disclosure relates to high protein leavened snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat material.
    Type: Application
    Filed: October 21, 2005
    Publication date: April 26, 2007
    Inventors: Luping Ning, Matthew McMindes, Philip Witte
  • Publication number: 20070092630
    Abstract: Cross-linkable soy protein compositions and emulsified meat products including cross-linked soy protein compositions prepared from the cross-linkable soy protein compositions are disclosed. Specifically, the cross-linkable soy protein compositions comprise a soy protein product and a cross-linking compound. Once cross-linked, the cross-linkable soy protein compositions form cross-linked soy protein compositions that are suitable for use in cooked emulsified meat products.
    Type: Application
    Filed: October 24, 2005
    Publication date: April 26, 2007
    Inventors: Harry Chu, Matthew McMindes
  • Publication number: 20070092616
    Abstract: The present disclosure generally relates to high protein puffed snack products including vegetable protein materials and a non-vegetable protein materials and processes for making high protein puffed snack products. More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat material.
    Type: Application
    Filed: October 21, 2005
    Publication date: April 26, 2007
    Inventors: Philip Witte, Matthew McMindes, Luping Ning
  • Publication number: 20070031542
    Abstract: An encased food product and process for producing the same are disclosed. The encased food product includes a food material surrounded by an edible casing including a soy protein material. One embodiment for producing the encased food product includes coextruding a food material and a soy protein dough including a soy protein material and subsequently solidifying the soy protein coating surrounding the food material.
    Type: Application
    Filed: August 9, 2005
    Publication date: February 8, 2007
    Inventors: Harry Chu, Matthew McMindes, Shaowen Wu
  • Publication number: 20060177547
    Abstract: According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of ascorbic acid or an alkali metal salt of isoascorbic acid, wherein the vegetable protein material (A) and the antioxidant (B) are in an aqueous solution. Also disclosed is a method for using the composition.
    Type: Application
    Filed: February 9, 2005
    Publication date: August 10, 2006
    Inventors: Arno Sandoval, Dale Engelbrecht, Matthew McMindes
  • Publication number: 20060088651
    Abstract: Disclosed is a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a protein fortifying composition, comprising; (A) a vegetable protein material, (B) a dairy whey protein material and (C) a curing material. Also disclosed is a process for preparing a protein fortified meat, comprising intact skeletal meat muscle tissue as the sole meat source, having incorporated into the muscle tissue of said meat a brine of a protein fortifying composition, comprising; combining (A) a vegetable protein material and (B) a diary whey protein material with (C) an aqueous solution of a curing material to form the brine of the protein fortifying composition; and injecting the brine of the protein fortifying composition into the meat.
    Type: Application
    Filed: October 22, 2004
    Publication date: April 27, 2006
    Inventors: Arno Sandoval, Matthew McMindes, Dale Engelbrecht, Eduardo Godinez
  • Publication number: 20060073261
    Abstract: This invention relates to a soy protein containing food product comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a humectant comprising (i) a colorant and at least one of (ii) a flavoring agent, (iii) a triglyceride oil, (iv) a food grade acid or acidic salt, (v) a food grade base or basic salt, or (vi) a food grade emulsion; and (C) water. In another embodiment, the invention is directed to a process for preparing a soy protein containing food product.
    Type: Application
    Filed: October 6, 2004
    Publication date: April 6, 2006
    Inventors: Matthew McMindes, Mitchell Kaestner, Michael Finfrock
  • Publication number: 20060035003
    Abstract: This invention relates to a soy protein containing food product comprising; (A) a soy protein material selected from the group consisting of a soy protein flour, a soy protein concentrate, a soy protein isolate and mixtures thereof; (B) a humectant comprising (i) a colorant and at least one selected from the group consisting of (ii) a flavoring agent, (iii) a triglyceride, (iv) a food grade acid or acidic salt, (v) a food grade base or basic salt, and (vi) a food grade emulsion; and (C) water. In another embodiment, the invention is directed to a process for preparing a soy protein containing food product.
    Type: Application
    Filed: October 6, 2005
    Publication date: February 16, 2006
    Inventors: Matthew McMindes, Mitchell Kaestner, Michael Finfrock
  • Publication number: 20060035005
    Abstract: This invention relates to a restructured meat product, comprising; (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a fibrous material containing soy protein and soy cotyledon fiber, wherein said soy cotyledon fiber is present in the fibrous material in an amount of from 1% to 8%, by weight on a moisture free basis in water until the water is absorbed and the fibers are separated; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below 10° C.; and mixing the fibrous material and the comminuted meat to produce a homogeneous, fibrous and texturized meat product having a moisture content of at least 50%.
    Type: Application
    Filed: August 16, 2004
    Publication date: February 16, 2006
    Inventors: Matthew McMindes, Eduardo Godinez
  • Publication number: 20060035006
    Abstract: This invention relates to a restructured meat product, comprising; (A) a soy protein material; (B) a comminuted meat; and (C) water. In another embodiment, the invention discloses a process for preparing a restructured meat product, comprising the steps of; hydrating (A) a soy protein material; and adding (B) a comminuted meat, wherein the temperature of the comminuted meat is below about 40° C.; and mixing (A) and (B) to produce a homogeneous, and texturized meat product having a moisture content of at least about 50%.
    Type: Application
    Filed: August 16, 2005
    Publication date: February 16, 2006
    Inventors: Matthew McMindes, Eduardo Godinez
  • Publication number: 20050238791
    Abstract: In one embodiment, this invention is directed to a protein containing composition for coating a food product, comprising; a liquid batter protein material comprising a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and a soy fiber material; wherein the food product coating has a non-fiber carbohydrate content of not more than 5 grams non-fiber carbohydrate per serving. In a second embodiment, the composition further comprises a pre-dust protein material in addition to the liquid batter protein material and the soy fiber material.
    Type: Application
    Filed: April 27, 2004
    Publication date: October 27, 2005
    Inventors: Matthew McMindes, Steven Moore