# US 11,896,040 B2 · Articles including undenatured meat protein and water condensed from steam > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,896,040 B2 - Document ID: US11896040B2 - Status: Granted - Kind: B2 - Application number: 18/209,401 - Filed: 2023-06-13 - Published: 2023-10-12 - Granted: 2024-02-13 - Earliest claimed: 2019-02-21 - Assignees: Empirical Innovations, Inc. - Applicants: Empirical Innovations, Inc. - Inventors: Nicholas A. Roth - Web page: https://patentgrep.com/patent/US11896040B2 ## CPC - A23B 2/001: {Details of apparatus, e.g. pressure feed valves or for transport, or loading or unloading manipulation} - A23B 2/003: {Control or safety devices for sterilisation or pasteurisation systems} - A23B 2/28: with packages on a revolving platform {(with packages moving on the spot while being transported A23B2/203)} - A23B 2/42: while they are progressively transported through the apparatus - A23B 2/46: with transport through tubes - A23B 4/0053: {with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes} - A23B 5/0055: {without the shell} - A23B 11/137: in direct contact with the heating medium, e.g. steam - A23L 5/00: Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor - A23L 5/30: Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (cooking A23L5/10) - B01F 23/23: by introducing gases into liquid media, e.g. for producing aerated liquids - B01F 23/23121: {having injection means, e.g. nozzles with circumferential outlet} - A23B 5/005: Preserving by heating - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - B01F: MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING (mixing paints B44D3/06) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract An article includes a mixture release component defining a mixture release volume and also includes a heated mixture located within the mixture release volume. The heated mixture includes undenatured meat protein and water condensed from steam. A mixture release opening is included at an outlet end of the mixture release volume and this mixture release opening defines a passage from the mixture release volume to a vacuum chamber volume defined by a vacuum chamber. A vacuum is applied to the vacuum chamber volume. The steam from which the water has condensed comprises steam that has been placed in direct contact with a stream of undenatured meat protein in a direct steam injector having a mixture outlet operatively connected to the mixture release component. ## Claims ### Claim 1 An article including: (a) a mixture release component defining a mixture release volume; (b) a mixture release opening at an outlet end of the mixture release volume, the mixture release opening defining a passage from the mixture release volume to a vacuum chamber volume defined by a vacuum chamber, a vacuum being applied to the vacuum chamber volume; and (c) a heated mixture located within the mixture release volume, the heated mixture including undenatured meat protein and water condensed from steam that has been placed in direct contact with a stream of undenatured meat protein in a direct steam injector having a mixture outlet operatively connected to the mixture release component to facilitate a flow of material from the mixture outlet of the direct steam injector to the mixture release volume. ### Claim 2 (depends on 1) The article of claim 1 wherein: (a) the mixture release component includes a nozzle; and (b) the mixture release opening comprises a nozzle outlet to the vacuum chamber volume. ### Claim 3 (depends on 2) The article of claim 2 wherein the nozzle is located within the vacuum chamber volume and the nozzle outlet to the vacuum chamber is to a portion of the vacuum chamber external to the nozzle. ### Claim 4 (depends on 3) The article of claim 3 wherein the nozzle includes a nozzle surface at least some of which is in substantial thermal communication with a nozzle surface cooling structure. ### Claim 5 (depends on 4) The article of claim 4 wherein the nozzle surface cooling structure includes a nozzle coolant fluid circulating chamber connected to receive a nozzle coolant fluid circulated therethrough. ### Claim 6 (depends on 4) The article of claim 4 wherein at least some of the nozzle surface cooling structure is located within the vacuum chamber volume. ### Claim 7 (depends on 6) The article of claim 6: (a) further including a hold conduit operatively connected between the mixture outlet of the direct steam injector and an inlet to the nozzle to facilitate a flow of material from the outlet of the direct steam injector to the mixture release volume defined by the nozzle; and (b) wherein at least some of the hold conduit is located within the vacuum chamber volume. ### Claim 8 (depends on 7) The article of claim 7 wherein at least some of the hold conduit located within the vacuum chamber volume is in substantial thermal communication with a mixture flow path cooling structure. ### Claim 9 (depends on 2) The article of claim 2 wherein the nozzle includes a nozzle surface defining a cone shape having an increasing diameter in a direction along a nozzle axis toward the nozzle outlet to the vacuum chamber volume. ### Claim 10 (depends on 9) The article of claim 9 wherein the nozzle surface defining the cone shape is located within the vacuum chamber volume and the nozzle outlet to the vacuum chamber is to a portion of the vacuum chamber external to the nozzle. ### Claim 11 (depends on 10) The article of claim 10 wherein at least some of the nozzle surface defining the cone shape is in substantial thermal communication with a nozzle surface cooling structure. ### Claim 12 (depends on 11) The article of claim 11 wherein the nozzle surface cooling structure includes a nozzle coolant fluid circulating chamber connected to receive a nozzle coolant fluid circulated therethrough. ### Claim 13 (depends on 1) The article of claim 1 wherein the mixture release opening is located within the vacuum chamber volume and the passage from the mixture release volume to the vacuum chamber volume is to a portion of the vacuum chamber external to the mixture release component. ### Claim 14 (depends on 13) The article of claim 13: (a) further including a hold conduit operatively connected between the mixture outlet of the direct steam injector and an inlet to the mixture release component so as to facilitate the flow of material from the mixture outlet of the direct steam injector to the mixture release volume defined by the mixture release component; and (b) wherein at least some of the hold conduit is located within the vacuum chamber volume. ### Claim 15 (depends on 14) The article of claim 14 wherein surfaces defining at least some of the mixture release volume are located within the vacuum chamber volume and are in substantial thermal communication with a mixture release component cooling structure. ### Claim 16 (depends on 15) The article of claim 15 wherein surfaces defining at least some of a mixture flow path through the hold conduit are in substantial thermal communication with a mixture flow path cooling structure. ### Claim 17 (depends on 16) The article of claim 16 wherein the mixture release component cooling structure includes a mixture release component coolant fluid circulating chamber and the mixture flow path cooling structure includes a mixture flow path coolant fluid circulating chamber connected serially with the mixture release component coolant fluid circulating chamber. ### Claim 18 (depends on 1) The article of claim 1 wherein the undenatured meat protein in the mixture release volume is at a temperature within a range between approximately 158° F. and approximately 200° F. ### Claim 19 (depends on 1) The article of claim 1 wherein the vacuum applied to the vacuum chamber volume is between approximately 29.5 inches of mercury to approximately 25.5 inches of mercury. ### Claim 20 (depends on 1) The article of claim 1 wherein: (a) the undenatured meat protein in the mixture release volume is at a temperature within a range between approximately 158° F. and approximately 200° F.; and (b) the vacuum applied to the vacuum chamber volume is between approximately 29.5 inches of mercury to approximately 25.5 inches of mercury.