Patents by Inventor Stephen D. Kelleher

Stephen D. Kelleher 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).

  • Injectable Protein Product
    Publication number: 20180206536
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Application
    Filed: January 22, 2018
    Publication date: July 26, 2018
    Applicant: Proteus Industries Inc
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Injectable protein product
    Patent number: 10021902
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Grant
    Filed: September 15, 2017
    Date of Patent: July 17, 2018
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Process for isolating a protein composition and a fat composition from mechanically deboned poultry
    Publication number: 20180192663
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.
    Type: Application
    Filed: December 27, 2017
    Publication date: July 12, 2018
    Applicant: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders
  • Protein Product and Process for Making Protein Product from Uncooked Meat Purge
    Publication number: 20180184685
    Abstract: A precipitated purge protein is obtained from animal muscle tissue purge. Animal muscle tissue purge is mixed with a food grade acid to form an aqueous acidic solution of animal muscle tissue purge. The acidic solution is mixed with a food grade base to precipitate the protein in the solution. The precipitated protein then is recovered.
    Type: Application
    Filed: November 21, 2017
    Publication date: July 5, 2018
    Applicant: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding
  • Protein composition obtained from meat trimmings
    Patent number: 10010097
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
    Type: Grant
    Filed: October 1, 2015
    Date of Patent: July 3, 2018
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R. Fielding
  • Injectable protein product
    Patent number: 9907329
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Grant
    Filed: November 7, 2016
    Date of Patent: March 6, 2018
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
  • Injectable Protein Product
    Publication number: 20180000138
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Application
    Filed: September 15, 2017
    Publication date: January 4, 2018
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Injectable protein product
    Patent number: 9820503
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Grant
    Filed: September 27, 2016
    Date of Patent: November 21, 2017
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
  • Injectable protein product
    Patent number: 9795160
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Grant
    Filed: September 23, 2016
    Date of Patent: October 24, 2017
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R Fielding, Wayne S Saunders, Peter G Williamson
  • Process for isolating a protein composition and a fat composition from mechanically deboned poultry
    Publication number: 20170202256
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from poultry containing fat, bone and protein. The poultry is comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein.
    Type: Application
    Filed: March 29, 2017
    Publication date: July 20, 2017
    Applicant: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders
  • Injectable Protein Product
    Publication number: 20170071236
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Application
    Filed: November 7, 2016
    Publication date: March 16, 2017
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Process for Obtaining Lean Protein
    Publication number: 20170013858
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings or a high fat content animal muscle tissue. The trimmings are comminuted, and solubilized with a food grade acid or base. The solubilized protein/fat solution is heated so that the fat transforms into a liquid state. The protein is precipitated and the liquid fat is separated. The process results in a lean protein product that is red in color and can also have characteristics of functional meat.
    Type: Application
    Filed: July 23, 2016
    Publication date: January 19, 2017
    Inventors: Stephen D Kelleher, William R. Fielding
  • Injectable Protein Product
    Publication number: 20170013867
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Application
    Filed: September 27, 2016
    Publication date: January 19, 2017
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Injectable Protein Product
    Publication number: 20170006904
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Application
    Filed: September 23, 2016
    Publication date: January 12, 2017
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Protein product and process for making injectable protein product
    Patent number: 9491956
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Grant
    Filed: April 5, 2010
    Date of Patent: November 15, 2016
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Protein product and process for preparing injectable protein product
    Patent number: 9486006
    Abstract: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.
    Type: Grant
    Filed: September 27, 2013
    Date of Patent: November 8, 2016
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Process For Reducing Oil And Fat Content In Cooked Food With Animal Muscle Protein In Suspension
    Publication number: 20160249664
    Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
    Type: Application
    Filed: May 2, 2016
    Publication date: September 1, 2016
    Inventors: Stephen D. Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • Process for reducing oil and fat content in cooked food with animal muscle protein in suspension
    Patent number: 9351513
    Abstract: A product for cooking a food in oil and/or fat is provided. An adjusted pH protein suspension is produced in an aqueous or dry form and includes myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced while the food retains its color and taste.
    Type: Grant
    Filed: August 9, 2013
    Date of Patent: May 31, 2016
    Assignee: Proteus Industries inc.
    Inventors: Stephen D Kelleher, William R. Fielding, Wayne S. Saunders, Peter G. Williamson
  • PROTEIN COMPOSITION OBTAINED FROM MEAT TRIMMINGS
    Publication number: 20160088860
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein . A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
    Type: Application
    Filed: October 1, 2015
    Publication date: March 31, 2016
    Applicant: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R. Fielding
  • Process for isolating a protein composition and a fat composition from meat trimmings
    Patent number: 9161555
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3,6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
    Type: Grant
    Filed: December 12, 2011
    Date of Patent: October 20, 2015
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, William R. Fielding