AU524005B2 - Meat containing animal biscuit or kibble - Google Patents

Description

REGULATION 11(l) coMMOWEALTH OF AUSTRALIA

THE PATENTS ACT 1952-1969

CONVENTION APPLICATION FOR A PATENT

41 0 79 /7SAPPLICATI 2 ACET3AN J/We, TREATS, INC. ALLCOW;D

of 4707 Fred Wilson Road, El Paso, T8VXS 79904. U.S.A.

hereby apply for the grant of a Patent for an inv(ention

entitled: "MEAT-CONTAINING ANTI4AL BISCUIT C2 KIBBLE11

which is described in the accompanying complete specification.

This application is a Convention application and is based on the application(s) numbered: 927797

for a patent or similar Rrotection made in U.S.A.

on 25th July, 78 6 0L I0 t

mfi'our address for service is care of GRIFFITH, HASSEL FRAZER, Patent Attorneys, of 323 Castlereagh Street, Sydney 2000, in the

*P d NwSouth Wa&les, Coiamonwealth of Australia.

DATD/this 25th day of October, 19 7

JERKY TREATS, INC. By their Patent Attorney:

of GRIFFITH, HASSEL FRAZER Fellows, Institute of Patent TO: At.'orneys of Australia THE CO I SSIONER OF PATENTS COMMONw.,ALTH OF AUSTRALTA.

A ~~~COMMONWEALTH OF AU 524 Fom0 PATENTS ACT 1952-694

OO)MPI FTF qPF'%sF10AT1C()N

P.46

DECLARATION FORM FOR COMPANY APPLICATIONS, AUSTRALIA

Form 7, 8. Regulationr 12 and 12 (2) COMMONWEALTH OF AUSTP ALIA PATNT AT 95 -694107 9/4 DECLARATION IN SUPPORT OF AN APPLICATION FOR A PATENT

In ntipport of the Application made by JERKY TREATS, INC. (Nam of Applicant Company)

for a patent for an invention entitled: "MEAT-CONTAINING ANIM AL BISCUIT OR KI BBLE1"

1, Bruce %endell Brown of the Applicant's (Full Name of Individual Declarant) address, do sol.-tily and sincerely declare as follows:

1. 1 am authorized by the applicant for the patent to rMitke this Declaration on its behalf. 2. Bruce Wendell Brown, 2. Virgil Earl Coppie, Carroll Kiptoi Wilson (Full Name of Inventor) 4825 Vista Del Monte, El Paso, Texas 79922. U.S.A. of 4500 Capricorn, El Pasol Texas 79924, U.S.A. 1128 Winston El Paso, (eAsiMO7. U.S.A. respectfully. xc~axe the actual inventor(s) of the invention and the applicant is the assignee of the said inventor(s).

3. The basic application(s) as defined by Section 141 of the Act, was/~ made in

(Country on the 25tlBruace 'Wendell Brown, Virgil Earl Coppley day of July, 19 7aby Carroll Kipton Wilson. (Namne of Applicani for Daic Application)

4. 'Me basic application(s) referred to in paragraph 3 of this Declaration wasiwere first ap- plication(s) made in a Convention country in respect of the invention, the sub.,ect of the application.

El Paso, Texas, 4C, Declared at United States of America ti ~(City sulunty)

day of 120/~45169 19 78 E S

.B To: The Commissioner of Patents, Pre ident CANBERRA.

NOTE: Initial all Deletions and Alterations. No wtasing and, no to gaIi'si wa. Fm<a Noa.Convntlon appliction delete paragraphs 3 and 4 and initial the deletion. Fit Multiple Piorities incorporute datai& of a11basic applications inparagraph 3. aplican for a Patent of Addition add "of Addition" after the word "patent" wherever the word occurs, and v0;ou li~i e su nch insetion. Fat Joint Application by a Company and an Individual amend form so that the individual declares he is one of the aplants and is authosed by the other applicant to make this declaration upon the latter's behalf (Paragraph I and that the Company is an Assigee of a part interest in the invention from him (Paragraph 2.)

GRIFFITH, HASSEL FRAZER, B"2133, G.P.O., SYDNEY 2001. AUSTRALIA.

So SUIBSTITUTED PrrIFCATIOtf -L+X'-fr

''i %;p ii

(12) AUSTRALIAN PATENT ABRIDGMENT (19) AU (11) AU-B-41 079/78

(54) MEAT CONTAINING ANIMAL BISCUIT OR KIBBLE (71) J" KY TREATS, INC. (21) 41 079/78 524 005 (22) 26.10.78 (24) 25.7.78 (31) 927797 (32) 2 .7.78 (33) US (43) 1.5.80 (44) 26.8.82 (51)2 A23K 1/10 A23K 1/14 A23K 1/20 (72) BRUCE WENDELL BROWN, VIRGIL EARL COPPLE AND CARROLL KIPTON WILSON

(74) (56) 78 938/75 501 639 A23K 1/00, 1/10, 1/14, 1/16 33 483/71 452 250 35.4, 34.2 34 023/63 291 963 35.4, 34.2

(57) As meat, one can use any boneless beef, pork, veal, lamb, poultry rr fish, either fresh or frozen. Thus, the term "meat" is understood to apply not only to the flesh of cattle, swine, sheep and goats, but also to horses, whales, and other mammals, poultry and fish. The term "meat by-products" refers to those non-rendered parts of the carcasses of slaughtered animals, including but not restricted to mammals, poultry and the like, and including such constituets as liver, kidney, heart, spleen, tongue, trimmings, lungs 4nd skins, embraced by the term "meat by-product" in the Definition of Feed Ingredients published by the Association of American Feed Control Officials, Inc.

After the meat o' meat by-product is cut into fine flakes, it is blended with the other ingredients, principally with farinaceous

/2

31*1

*116/128/8

to, a pasty dough which is placed ionto a mold and shaped into

(11) AU-B-41 079/78 2

material. By "farinaceous material" is meant those foodstuffs containing a preponderance of starch and/or starch-like material. Examples are cereal grains and meals or flours obtained upon grinding cereal grains such as corn, oats, wheat, milo, barley, rice and the various milling by-products of the cereal grains, such as wheat feed flour, wheat middlings, wheat mixed feed, wheat shorts, wheat red dog, oat groats, hominy feed, and any other such material.

Claim 1. A pet-food product in the form of dry, solid, pieces having high palatability throughout, comprising the combination, baked to less than 18% moisture by weight, of substantial quantities of uncooked farinaceous material and finely cut flakes of uncooked meat or meat by-product, the expressions "meat", "meat by-product" and "farinaceous material" being defined hereinbefore.

*116/128/9

-i

COMMONWEALTH OF AU L2 r

PATENTS ACT 1962-69

COMPLETE SPECIFICATION (QfAI"%) -0TUTPMfAN66 i

FOR OFFICE USE

Application Number 4 10 7 9r Lodged

Complete Specification Lodged Accepted Published Priority A-

.Rel.ated Art

TO BE COMPLETED BY APPLICANT ,NAme of Applicant JERKY TREATS, INC.

Address of Applicant: 4707 Fred Wilson Roads El Paso, Texas 79904. U.S.A.

Artual Inventor: Bruce Wendell/ici~ Virgil Earl Copple, Carroll Kipton Wilson. Griffith. Hassei Frazor, Address for Service: 323 CastloToagh St., SYDNEY N.S.W. 2000 AUSTRALIA

Complete Specification for the invention entitled:

"lD.EAT-CONTAINING ANIMAL BISCUiIT OR KIBBLF1"

The following statement isa full description of this invention, with the best method of performing it) *prnQ~m/Us!-

ED1i IICT0 SSsuSTITUTE PE tIAit LCDGEI)

In-entor: Bruce W. Brown, Virgil E. Copple, Carroll K. Wils 31! Title: ME1AT-CONTAININIG ANIMAL, BISCUIT Or KIBBLE l

ABSTRACT OF THE DISCLOSURE

6jA meat-containinq animal biscuit kibble, in the form

711 of dry, solid, pieces is formed by cornfln uncooked f~r~naceous

8 1 material and finely ch-it flakes of j cooked meat or meat by-

9'product to form a pasty dough, -o-ming the dough into discrete

pieces and baking the pie P)LO' s to less than 18%, moisture by

121 is 13wiht eil FIELD OF THE INVENTION

1-4 h il of art to which the invention pertains

:151 inc es the field of edible material, particularly pet food

1.7; 18, BACKGROULJD AND SUMMARY OF THPE INVENTIOt!

19 This invention relates to a novwl food for animals

201 and to a method of ma]king the same. Mote particularly, it

2111 relates to a dry, solid, biscuit or ki.bble havina the hiall

221j degree of palatability associated with rmeaty products and

23 having high nutritional and caloric value and the ability t o b)e

24i stored and marketed in substantially non-refr'iqerated conoition

25;1 without the need for hermetically sealed pac>'ages. The product

261 can be in the form of kibble but is preferably provi,:eri in

1A

THE CLAIMS DEFINING T~L INVENTION ARE AS FOLLOWS:

1. A pet-food product in the form of dry. Anlii4. ni^ greater than bite-size, for example in the form of large, molded bone-shaped pieces, having a uniformly palatable taste throughout, that is, the biscuit is as palatable when bitten into as when first taken into the pet's mouth. The product does not become mushy when served with liquid but retains its d d:y, solid characteristics and retains its meaty characteristic. SDog and cat foods are commonly prepared as either 0 meal-type rations or canned-type rations and are commonly "i formulated from a combination of proteinaceious and farinaceous materials. The proteinaceous material is derived from either vegetable protein sources or from meat and/or meat by-products, and nutritional supplements are often added. Meal-type animal foods have a dry, cereal-like texture and low moisture content, typically about 10%. They usually have a very high nutritional and caloric value providing a complete balanced diet for the animal, and excellent storage characteristics, thus permitting the use of relatively inexpensive packaging techniques. However, the palatability of many dry meal-type animal foods is poor and, in many cases, the animal will not eat them at all in dry form, necessitating the addition of liquids prior to their con- sumption. Liquid addition can cause the products to become mushy and on that basis could be rejected by the animal. Canned-type animal foods having a meat-like texture an high-moisture content are generally received quite favouiably by animals, apparently due in part to their

2 -2-

A product as claimed in any one of claims 1 to d wherein said meat or meat by-product comorispa haf e-r1an

7' A

1 meaty texture, consistency and aroma. However, the elevated

2 moisture content of such products requires thermal processing

3 in sealed containers to obtain a commercially sterile

41 product, thereby adding considerably to product costs.

Furthermore, once such a can is opened, it must be quickly

6 consumed since the product is quite conducive to supporting

7 microbiological growth and hence will deteriorate very

81 rapidly unless stored under refrigeration.

9 In addition to the two foregoing general types of

,0 animal foods, intermediate moisture products, having a

11i moisture content in the range of about 15%-30%, have also

12i been made available. In order to avoid microbioloqical

13 S decomposition, such products must be specially processed, 14i e.g. by thorough pasturization, and/or by being packaged in hermetically sealed containers and commercially sterilized, if 1611 or maintained in a frozen or refrigerated state. Another 17 approach is to disperse an aqueous phase of water soluble

1811 solids uniformly throuahout the product, the soluble solids 191 being principally sugar at a level high enough to exert a bacteriostatic effect sufficient to stabilize the animal 21 j food. Such a product is illustrated by H. M. Buraess/patent

22'1 3,202,514. The high sugar content of such products is not

23 palatable to all animals, nor is it nutritionally sound. 24 Thus, there has not been proviJed an animal food

product which has the high palatability associated with

o3.

S16. A method of producing a pet food product comprising:

Blending uncooked farinaceous material and finplv iin

L

4.

the meaty texture of canned food and the convenience and

high nutritional value associated with meal-type foods. The present invention provides such a product in the form of

dry, solid pieces having high palatability throughout.

One aspect of the invention consists in a pet food product

comprising dry solid pieces baked to less than 18% moisture

by weight, and including uncooked farinaceous material and

finely cut flakes of uncooked meat or meat by-product, the expressions "meat", "meat by-product" and "farinaceous

material" being defined hereinafter.

In a method aspect the present invention provides a

method of making a pet food product in which uncooked 4 4*

farinaceous material and finely cut flakes of uncooked meat .4Y

or meat by-product are blended to form a pasty dough which 444.ll( 4r 44-4. 15 is formed into discreet pieces and baked to less than 18%

moisture by weight to form dry solid pieces of the pet food.

Preferably, the baking takes place at a temperature

sufficiently high, such as 350 0 -600 0 F, so that a hard $4

4, solid outer surface is provided for the pet food and this 4 4 resists the pet food becoming mushy when immersed in water

or other liquid. Thus a product which is hard and solid, yet meaty in taste, can be provided, and with the simple

addition of an anti-oxidant and an anti-mycotic agent, the product cAm bI packaged us'ng relatively inexpensive

techniques awd stored without spoilage.

l-'wa'n-i? nience and ,pe foods. The It is particularly important that the biscuit be formed he form of of uncooked (that is other,- tan as a reatult of the baking step) meat or meat by-product which iz In the form of finely oughout. cut flakes, preferably having its largest -di/mension in the food product range of 15/1000 h~to- h5Q/00 inch. TI O. flakes must 18% moisture then be blended vitf a r ae >t I .h as wheat, material and serving as an adhee.~ve t f-'Otl r~ dou(,h, preferably product, the without adding water. In addition, one. ca~i add a small inaceous mount of a source of efiible oil, such as Sily oil or soybeans, which rovides a ncoo ked uncooked meat dough which 4 '4 4. 4 4 '4 I. ss than 18% 4 4. 4 the pet food. L.a. 15 *-S

4454 4 4

mperature 4' 444*44

a hard 4 *1

'4 od and this 2 '44 4

'4,44 .4

'4 sed in water (.4

and solid, C 0

the simple P.O

c agent, the 20 2 '4 2 0 0 ensi ve 00 '4 00

4 '44 '4 44 4.4"4 4,

*4 0 4 'Vie 0e 0 "4 0 0 00

Hl

to 24 h livmr

I,

1 not only adds protein but also serves to bring out the meaty

2 flavor and helps with molded pieces in release of the product

3 from the mold. One can also add other ingredients such as

41 ground corn, for example in the form of flour, to add additional

flavor and aroma to the biscuit. The followinq ranaes of

6 ingredients, wherein percentages are by weight, are suitable, 7 0qiIs 6at8 Vak e-ic4ictiJP-0 Mo irAt E'. ii 8; Finely cut flakes of uncooked meat or meat by-product 5-25%

9 Ground uncooked wheat 40-93%

Ground corn 0-20%

11 Source of edible oil, calculated as oil 2-15%

135 The components are blended to form a pasty dough. To obtain

a: 14 molded biscuits, the dough is fed into a pair of opposin|

plates defining cavities in the desired shape, such as bones,

16 and then molded therein. The molded pieces are then baked

17 under time and temperature conditions sufficient to form the

18l desired dry, solid, moldad product. For example, the pieces

19 can be baked at a temperature of about 350'-600'F for five

20 minutes to an hour, conveniently in a continuous oven to reduce

S21 moisture content to less than 18% by weight, preferably to a

S22 ranae between 8% and 18%. The high temperatures used ir the

S 25 baking step are particularly important to achieving a dry solid 0*

24 surface that resists mushing. Whereas the prior art has found

that palatability suffers when such high temperatures are used

'2 Ludington et al U.S. Patent N6. 3,119,691). Products of

_I__~Ui~R~li ~r~T~rrr~i~EhWR~ LLX-

1

l1 the present inventibn/have a high' degree of palatability

perhaps as a result of combininq such a high temperature in the

baking step with the use of finely cut flakes of meat or meat

by-product. i .1 The product has high palatability throughout. According-

6| ly, large size pieces can be provided, greater than bite-size (4

7 centimeters long or larger) which can be bitten into by the

81 animal without loss of palatability.

9 DETATCLED DESCRIPTION 11 l i Referring now to the product in more detail, of

12 central importance is Lhe nature of the meat or meat by-product

13 component. As above indicated, it must be uncooked and in the

S14! form of finely cut flakes. This is to be contrasted with meat

151 or meat by-product which is comminuted by grinding or other

o 16 such process. The meat or meat by-product can be cut into

17 flakes by processing through a cutting screen wherein pieces

18 are fed by a revolving impeller into contact with sharp vertical 19 knives separated one from another by a distance which provides

the preferred size range of 15/1000 inch to 250/1000 inch.

21 Such processing equipment is commercially available, for example,

a 22 as sold under the trademark "Comitrol" by Urschel Laboratories,

231 Incorporated, Valparaiso, Indiana. Such processing is distinct

24 from conventional comminuting apparatus which grinds, crushes,

hammers, mashes, tears .or rips.

The meat or meat by-product is fed fresh or frozen

LA cr~cni~~rr~

ii1 i.sf 'SV^T" i"

1 in small pieces (generally five or six inches or smaller when

2: fresh and two to three inches or smaller when frozen). The

3 output can then be blended directly with various farinaceous and

4f, vegetable proteinaceous material without the addition of water.

As meat, one can use any boneless jeef, pork, veal,

lamb, poultry or fish, either fresh or frozen. Thus, the term

7i "meat" is understood to apply not only to the flesh of cattle,

8 swine, sheep and goats, but also to horses, whales, d other

9i mammals, poultry and fish. The term "meat by-products" refers to

those non-rendered parts of the carcasses of slauahtered animals,

11i including but not restricted to mammals, poultry and the like,

12: and includinq such constituents as liver, kidney, heart, spleen,

13 3 tongue, trimmings, lunas and skins, embraced by the term "meat

14 by-product" in the Definition of Feed Inoredients published by

the Association of American Feed Control Officials, Inc.

16I It is important that the meat or meat by-product be

17tjsubjected to a pure cutting action as above referred to rather

18 than to grinding, crushing, hammering, mashing, tearing or

19 ripping. It is the division into finely cut flakes, together

with the adhesiveness of the farinaceous material, which provides

21 the unique characteristics giving rise to the resultant high

22 palatability properties of the pr.oduct.

23j After the meat or meat by-product is cut into fine

24g flakes, it is blended with the other ingredients, principally

with farinaceous material. By "farinaceous material" is meant

26 those foodstuffs containing a preponderance of starch and/or

7.

I

1starch-like material. Exarncles are cereal grains and rrcals or flours obtained1 upon ari-idina cereal grains such ac corn, oats, 3; wheat, ;xilo, barley, rice and the various r'illinq h,.,-u~roducts of 4 the cereal grains, such as wheat feed flour, whea :iJdlncls, wheat mixed feed, oheat shorts, wheat red dog, oat nroats, hominy feed, and any other such material.. Also included as; sources of 7 farinaceous irnqredients are the tuberous foodstuffs such as 8' potatoes, tapioca, or the 'Like. Preferably, the farinaceous 91. material is ilutenous such as wheat and serves as an adhesive 10,i for ;the douch the gluten com'ponent providina a tenaceous :11. elastic pcote n that qives cohesiveness to the douqh and enhances 12 the elasticjitv of tChn -ixture. In additian to wh-it, corn flour 13 is an advantacgeous, inf-penzi-e s'ce of fl aoi an r~

14 which: enhances teflavor imparted to the rrldiot the Feat. r meat by-product. The corn flour also provides arlditionall protein 16~ and serves as an addit.'onal source of edible oi?. 2.7 In addition to the farinaceous material, there is 18 added a source of edible oil to enhance the baki no of the .19 biscuit and to aid ir,releasinq the molded dough fric the die. One could use soybean oil, cottonseed oil, corn oil, or 21 other vegetable oil, or one can use a source of such oil such as

22fsoybeans which release oil durin~g the mnolding process. Soy oil 2311 or soybeans are preferred as bringing out th-e flavor of' the meat 24j or meat by-product as well as serving as a releasina aaent for, :251 the molded product.

2611 In addition to the foregoing inqredients, one can p Ii advantageously add effective arouiits of an antioxidan" as normally used in the food inclustrY. For exar-oLe, otne can ti-izc bvtYlated hydroxy/toolene (FIAT~, !7uz-,lated Lb-'Irxyanisole (RHA", ethoxvquin, 6 or the like, in an nf int :f tct, ri~r tae.v antioxidant ;Dropert ies i.n 'h e n;r'If\ r clrI eSS Tan 1 9 by ;-;oicht of t.h-e prnd-ct. adcditl'n ar. x~at one may also use an effect ive a:'-ount o~f an anti c as -:rreservatjve and inhit itor. Exrpieo of suc'. -a,-rii "ahe 14 edible benzoates o~-rrroirnates, suc h at- nc:t and calcium proc,.onate, as we]I ac, eortat- 74 t

16 sorbate, in an am;ount sufficient t-i rnea.c'K c eria. 4 9. 9, 17 arovwth witlhin the pr'dct eneral1% h; a 9 a 9a* the pIroduct. Salt r'an e~&4,~a a 0049 a a source of chlorine, to' ,.-rirc utthr >wr f, 0 4~9

9 99*9 a a Product and to aid in presFer 0 inn the ".ht 0 c no 21 fat can be added, if desired. Additi%-.s Esuch as tarirs, minerals and color.;nc matter mav. t- cde at dinotn 2 althou~h as a result of usinq the rqeat "r 7 r*t *Y-'roda,.ct .and 1 farinaceous and proteinaceous _er i.l tIC.-,e arvve, su-ch 21 supplementation is not necessary ,ithi the p,,rsent pr-rduct. 1 The ingredients can be hl~ndrad to a past; doucrh, placed into the cavities of a mold, and pres-sed into the'- de8ired qhape. The shaped. product is then placed on the Q-.nveyor helt of a cc-ntinuous oven. and passed through a heatin., one ,t 350'-GOOVP. for a time sufficient to re~duce the moigture ccntent to less t1han 18% by weight, preferably to a range of between he

,~product is then cooled and packaged in ordinary non-hermetically 'iox*ician" as normally 2!sealed packaging.

The followinq specific examples, inwh~ich all percen- (H,ethoxvquin, 4taaes are by weiaht, w'll further illustrate the invention:

EXAMPLE 1

61 The following ingredients are blended to form a tx crt, o re 7ray 7 pasty dough: rr es erv a ve

9 Ingredients Perc~nt by Weiqnt ~re J0.Finely cut flakes of uncooked

2.2. beef 12. 8 12 Ground uncooked 63. 8 2.3 Groun~d soybean (defatted) rmeal I 17.0 a< ritu,.:al 1.4 Corn

S155 S16 13HT and 13HA (50% .08 S17 Potassium .08

19 The uncooked beef spleen is fed into a Comitrol 2100 ineat A to~ aive, such 20 processinq machine equipped with a cutting bead in w-hich he ent Prrdu c t. 21.separation of the vertical blades is 90/1000 inch to yield datycough, placed 22 cut ilakes of the meat hy-product 90/1000 inch in their Iho desired shape. 23 l'argest dimension. The wheat is ground in a Prater Pay 'Yor belt of a 24'! rotary centrifugal mill with a 2 mm.. sicreen. The soybean one ,t 350'-600*. a'- 25k meal is ground through a, 30/1000 inch screen in the ComnitroI.. 'cntent to less than 261The above ingredients are then placed in a mixer and ble~nded n E-~

ND 31*1

*116/128/8

1. to, a pasty dough which is placed i-nto a mold and shaped into

2 bones about 4 inches long. The bones are then baked in a continu-

.3 ous oven at 500'F for 17 minutes to yield dry solid molded pieces

4-,having a moisture content of less than 18 weight percent and

nigh palatability throughout.

EXAMPLE 2

The following ingredients are blended to form a

8- pasty dough:

9 Ingredients Percent by Weight

Finely cut flakes of uncooked

11L beef 15.0

12 Ground 19.9

corn

14 Soybean 5. 0

-orn flour 12.5

16 M

17 BHT and BHA (50%

18 PotassiuIm .06

19

The heof liver is ground through a 30/100 inch screen in a 21 C~mrniLl 2100 moat processor. The v.heat and mibo are ground

22 in a Prater Pay 10C centrifuqal mill with a 2mm. screen.

23 The soybean meal is ground through the 30/100 screen of the

24 Comitrol. The ingredients are placed in the mixer and

blenc~ed into a pas-, douqh. After mixing thoroughly, a

2mo,,isture run on the product is found to be between 32% and

2 33%. The product is placed in a mold and shaped into bones

,3 which are then baked in a continuous oven at 500'F for 17

4 minutes to yield a high paltability roduct having a moisture content of less thzn 18%.

6 EXAMPLES 3, 4 and

7 The procedure of Example 1 can be repeated sub-

81 stituting horserneat, deboned chicken and deboned fish,

9 respectively, for the beef spleen.

2.11 4 44 4' 4.. 44

44 44 4 444 13!1 4' 4.4 4' 4 4' 4. 4'

4 4 4.44

161 4,4 4

171 18!

4. 19,

4.'

44 22! 44

*5 231 S. 0*

*0 .0 0 24. U0

12.

mown

mmm--

MMMN

Claims (4)

I V. THE CLAIMS DEFINING TI{L INVENTION ARE AS FOLLOWS:

1. A pet-food product in the form of dry, solid, pieces

having high palatability throughout, comprising the

combination, baked to less than 18% moisture by weight, of

substantial quantities of uncooked farinaceous material and

finely cut flakes of uncooked meat or meat by-product, the

expressions "meat", "meat by-product" and "farinaceous

material" being defined hereinbefore.

2. A product as claimed in claim 1 and including a source

of edible oil.

3. A product as claimed in claim 2 wherein said source of

#44 edible oil is selected from soy beans and soy oil. 4.-i

A 4 mf 4

4. A product as claimed in any one of the preceding claims 4,n

4A' A Czi 1*l wherein substantially tll of said solid pieces have a major 4 4* A' '4? 4? 4 4 4?r' 15 dimension of at least 4. cm. 4?

444,4 '4*4,44?

A product as claimed in claim 4 wherein substantially

all of said pieces have a major dim-rsion much greater than

4 cm. r+4 Al

4. .4 6. A product as claimed in any one of the preceding claims 4 *i

20 wherein said flakes are no more than 1/4" in their largest 4

dimensions.

7. A product as claimed in claim 6 wherein said flakes have

their longest dimensions in the range of 15/1000 inch to

250/1000 inch.

8. A product as claimed in any one of the preceding claims

wherein said farinaceous material is wheat.

9. A product as claimed in any one of the preceding claims

wherein said meat or meat by-product comprises beef liver.

B

V Ii;i

A product as claimed in any one of claims 1 to 8 wherein

said meat or meat by-product comprises beef spleen.

11. A product as claimed in any one of the preceding claims

wherein a substantially greater proportion of the product is

farinaceous material compared with the proportion of said

flakes when the proportions are taken by weight and

exclusive of moisture.

12. A product as claimed in any one of the preceding claims

wherein at least 40% by weight of said product when

considered exclusive of moisture comprises farinaceous

material.

13. A product as claimed in any one of the preceding claims

wherein the product is formed from ingredients in the

following proportions when considered exclusive of moisture,

•e s 15 and all percentages being by weight:

Finely cut flakes of uncooked

meat or meat by-product 5-25%

Ground uncooked wheat 40-93% SGround corn 0-20%

S* 20 Source of edible oil, calculated as oil 2-15%

14. A product as claimed in claim 1 and formed from 0 EG ingredients substantially as hereinbefore described in any

one of examples 1 to

o 15. A product as claimed in any one of the preceding claims

and produced in a method which includes a baking step in the range 0F 3 5 0 0- 6 0 0 whereby a hard exterior iis provided to

said pieces.

r

14. Lsii

16. A method of producing a pet food product comprising:

Blending uncooked farinaceous material and finely cut flakes of uncooked meat or meat by-product to form a pasty dough, the expressions "meat", "meat by-product" and "farinaceous material" being as hereinbefore defined; forming said dough into discreet pieces, and baking said pieces to less than 18% moisture by weight to form dry, solid pieces of said pet food product. 17. A method as claimed in claim 16 wherein said baking step is conducted in the range 3 5 0 0- 6 0 0 0F.

18. A method as claimed in claim 16 or 17 and wherein a source of edible oil is included in said blending. 19. A method as claimed in claim 18 wherein said edible oil is from soy beans or soy oil.

15 20. A method as claimed in any one of claims 16-18 wherein

substantially all of said discreet pieces have a major dimension of at least 4 cm. 21. A method as claimed in claim 20 wherein substantially c all of said pieces have a major dimension much greater than 4 cm. 22. A method as claimed in any one of claims 16 to 21 wherein said flakes are no more than 1/4" in their largest dimensions. a 23. A method as claimed in claim 22 wherein said flakes have 25 their largest dimensions in the range 15/1000 inch to

250/1000 inch. 24. A method as claimed in any one of claims 16 to 23 wherein said farinaceous material is wheat.

A method as claimed in any one of claims 16 to 24

wherein said meat or meat by-product comprises beef liver. 26. A method as claimed in any one of claims 16 to 23 wherein said meat or meat by-product comprises beef spleen. 27. A method as claimed in any one of claims 16 to 26 wherein said blending comprises using a substantially greater proportion of farinaceous material than said meat or meat by-product when the proportions are considered exclusive of moisture and by weight. 28. A method as claimed in any one of claims 16 to 27

14. C- wherein said blending includes using at least 40% by weight, exclusive of moisture, of farinaceous material. 4 4'

29. A method as claimed in any one of claims 6 to 28 and 0 4' 00 I' 4, wherein said blending comprises using ingredients which, 4' 1 04

exclusive of.moisture, comprise the following percentages taken by weight Finely cut flakes of uncooked C, *0

meat or meat by-product 5-25% 1

Ground uncooked wheat 40-93% 20 Ground corn 0-20% C

Ch Source of edible oil, calculated as oil 2-15% 44

0ZOl 30. A method of producing the pet food products substant- '4

ially as herein described in any one of examples 1 to Dated this 231 day of 1982

JERKY TREATS, INC. By their Patent Attorney

of GIFFITH, SEL FRAZER

16.

4. ~a)