JPS5823751A - Soft wet pet food concentrate having elasticity and production thereof - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a soft wet ped product with a unique dense and resilient structure and to a process for making the same.

A variety of pet food products have been manufactured with extrusion equipment. These products range from dry expanded PET to semi-moist or intermediate moisture, expanded or non-expanded PET. The formulations of products in dry or semi-moist form are generally the same and contain varying amounts of protein and starchy ingredients, fats, minerals and vitamins. Furthermore, semi-moist products have a significant amount (20-85 wt.-)
Protects your pet from water and microbial or fungal infiltration7.
- It also contains other substances that preserve the code. These preservative substances, which are typically added to soft moist pet foods, include sugars, sugar alcohols, humectants such as polyhydric alcohols, in addition to antibacterial agents that eliminate the introduction of bacteria into the product.
Also includes edible acids. Some of these substances not only provide protection from germs by altering the water activity of the product, but also impart a soft feel to the product.

A soft wet product containing the preservative material described above and having the general formulation described above is easily swollen by treatment in an extruder in the presence of moisture at elevated temperatures and pressures, resulting in its structure being expanded. Changes to thermoplastic state. The mixture, which has become thermoplastic in the extruder, is then extruded through a gou or restricted orifice into a low pressure, usually atmospheric, electric field. The release of pressure evaporates some of the moisture in the product,
This causes considerable expansion of the mixture. Typically, extrusion temperature conditions include temperatures of 225"F or higher. Expanded semi-moist bed 7 of the type described above.
The product and its method of manufacture are disclosed in U.S. Patent No. 8.658,
No. 908, No. 8,745,021, No. 402! ,
915, 411a, 886 and 4.01
No. 1,845.

A non-expanded soft wet pad containing the same general ingredients is produced in an extrusion apparatus under somewhat different conditions. These conditions are kept fairly low during extrusion to avoid overheating of product moisture and expansion upon pressure release! This may include using degrees and pressures. This type of method is described in U.S. Pat.
No. 5,652 or No. 4055.681. The temperatures used in this type of process for the production of non-expanded PET are usually just sufficient to sterilize the mixture. Immediately after heating, air cooling of the product strand takes place as it exits the extruder guide. This type of product exhibits little, if any, expansion. That is, the mixture does not become thermoplastic in the extruder 11 and the mixture is not superheated by the application of relatively high 11f and pressure and mechanical shear forces and therefore is not made to expand upon pressure release. It is from.

Despite the success in the market of expanded or non-inflated soft peds, nutritionally complete soft wet peds that have not only a soft appearance but also a dense elasticity and chewy feel are essential. There is still demand for Such products are suitable in shape and/or form not only as a complete sword for pets, but also as a single treat for pets with a unique soft elastic and chewy feel. It can be molded into

It is therefore an object of the present invention to produce a soft wet bed product with a dense non-intumescent structure. It is also an object of the present invention to produce a soft wet pet product which has not only a dense structure but also a very elastic and chewy texture.

It is a further object of the present invention to produce such soft 5fRat products with dense elastic properties from a nutritionally balanced mixture of protein and starch ingredients.

It is a further object of the invention to produce such products by an extrusion process which converts a mixture of starch and protein components into a plastic, flowable, substantially homogeneous state.

Another object of the present invention is to produce a pet food product consisting of a plasticized nutritionally balanced protein-starch mixture that has a dense elasticity and chewy texture.

These and other objects are achieved in the present invention by a pet food product consisting of a plasticized protein-starch mixture with a dense elasticity and chewy structure.

The pet food product of the present invention creates a mixture of starchy and proteinaceous materials and has a moisture content of about 16
It is manufactured by a method consisting of adjusting the amount of over 50%. This mixture is then heated to a temperature above about 212°F, typically from 2!5 to 850°F, preferably from 2i 25 to 25
subjected to extrusion at a temperature of 0”F and under pressure conditions;
The mixture is converted to a plastic, flowable, substantially homogeneous state. While in a fluid or plastic state, the mixture is extruded through a confining orifice into a narrow zone and confined in this zone while remaining in a fluid state.

The mixture in this state is then injected into the cooled compression zone at the elevated temperature and pressure described above, thereby bringing the mixture to about 100-180°F, preferably about 110-150"F.
Cool and compress to a product temperature of . Stirring is carried out during this period to convert the mixture into a soft moist pet food product with a moisture content of about 16-50 wt.

The concentrated chewy soft moist pet food product of the present invention is suitable for use as a complete sword when the starting material consists of a nutritionally balanced protein and starch mixture. . The unique texture of the pet food product of the present invention further allows for the production of 1 treat 5'' type products for pets in a variety of shapes and forms with elasticity and chewiness that are very appealing to pets. Make it.

FIG. 1 illustrates the apparatus typically used to carry out the method of the present invention.

The Bet 7 product of the present invention is first formulated using a mixture of starchy and protein materials. Typically, this Guichan product is made from a mixed starch-protein ingredient along with the necessary fats, vitamins and nerals to make the daikon nutritionally complete. The starch-protein mixture may contain starchy substances as a main component, such as cereals such as wheat, barley or oats and their ground products such as cornmeal, flour, wheat germ, or Examples include one or more types of wheat such as arabiki. Typically, starchy ingredients will be present in the product at least about 40% by weight, typically at least about 6% by weight, based on the weight of the product.
It is present in an amount of 0% by weight, preferably 65-80% by weight.

The protein-protein mixture also contains at least one suitable protein component, such as vegetable protein materials such as oilseed seeds (soybean or cottonseed), protein isolates, protein concentrates, etc. Examples include food, flour, etc., and protein by-product meals such as meat meal, poultry meal, or fish meal.

Other protein components that may be used in the present invention include yeast or microbial proteins such as torula yeast, brewer's yeast, or also dairy proteins such as casein. It is also contemplated by the present invention that the protein-starch mixture selected for carrying out the method of the present invention contains fresh meat as a component, and thus the formulation of the present invention may be used to prepare protein-starch mixtures that have been dried or treated in some manner. There is no intention to limit it to only the combination of raw materials. Use here @
"Fresh meat" does not mean the usual meat sources that apply to the meat of cows, pigs, sheep, and goats, but also includes whales and other dairy animals, poultry, and fish. As used herein. 1 Fresh”
The term is not meant to include dried or processed products such as meat meal or bone meal. Typically, the amount of fresh meat in the protein-starch mixture of the invention should not exceed an amount that increases the moisture content of the meat by more than 50% by weight. A typical amount of protein component in the starting material mixture is about 18-85% by weight, preferably about 20-80% by weight, based on the weight of the product.

The choice of diluted or starchy ingredients for use in the present invention depends entirely on the level and balance of the various nutrients in the diet. The selection of these materials is within the skill of those skilled in the art of pet food processing or formulation. As will be appreciated, the products of the present invention contain a high proportion of starch components compared to protein components. The fact that the pet food product of the present invention has such a dense, elastic and chewy texture is unique when considering the relatively low content of protein contained in the mixture extruded by the present invention. It is believed that

If desired, additional nutritional substances can be included in the protein-starch mixture of the present invention and added to the mixture after extrusion. Particularly used among these substances is fat, which may be any edible fat of animal or vegetable origin. The total amount of fat present in the product is usually at a level of about 0-10% by weight of the product, depending on the amount of fat present in the protein and starchy ingredients used. Typically, the addition of fat to the product is about 4 to 10 weight percent of the product. Other preferred ingredients used and utilized in the protein-starch mixtures of the invention include flavoring ingredients, hydrolyzed proteins, salts, colorants or dyes,
There are fibrous ingredients such as soybean hulls, vitamins, and other nutrients. Other ingredients added to the mixture to be extruded include rice, uncooked corn pieces,
or fibrous fragments, such as a variety of materials, such as structured vegetable proteins that provide grains of contrasting texture in the dense elastic products of the present invention. Other necessary ingredients of the instant moist pet food of the present invention include various preservatives, plasticizing substances and/or humectant substances, which can be added to the protein-starch mixture if desired.

Typical plasticizers or humectants that may be used include polyhydric alcohols such as glycerol, sorbitol, and propylene glycol, as well as other more aggressive monosaccharide "alcohols." Other optional ingredients include molasses, corn syrup solids, dextrose, invert sugar, and other sugar derivatives, which are used to impart a soft feel to the parts of the invention after extrusion.

Certain antimicrobial and/or preservative agents may be included in the protein-starch mixture of the present invention, either before or after extrusion, to minimize the introduction of microorganisms or fungi into the product. It's necessary. Various suitable antimicrobial agents include food-grade edible acids such as phosphoric acid, tartaric acid, phosphoric acid, fumaric acid, hydrochloric acid, and other edible acids that substantially neutralize the 7)H of the product. By changing the level to a lower level, the product can be manufactured in a germ-free state. Typical amounts of this acid are added to the product to a pH of approximately &5 to 5.0.
The amount of acid is sufficient to give Due to the high content of water present in the products produced according to the invention, various antimicrobial agents such as sorbic acid compounds, such as potassium sorbate or sorbic acid, or also other antimicrobial agents known to those skilled in the art. It is also necessary to include, for example, propionic acid, benzoic acid or chlorenic acid. Typically,
The level of antimicrobial agent used in the present invention does not exceed 1% by weight of the product and is usually present in an amount of 25% to 0.75% by weight of the product. The agent can be added to the protein-starch mixture of the invention before extrusion, or it can be applied to the surface of the product after the treatment of the invention has been carried out, as described below.

After blending the protein-starchy component mixture, but before extrusion, the moisture content of the mixture is adjusted to a level of about 18 to 85 weight - preferably 80 to BO weight. Depending on the type of equipment used to carry out the process of the invention, the addition of water can be in the form of moisture and/or steam, typically adding moisture and protein-starch mixture components. Add to the protein-starch mixture in the preconditioning section of the extruder where some mixing occurs between the two.

After adjusting the moisture content of the protein-starch mixture, the mixture is subjected to extrusion and thereby at a temperature of greater than 212"F', typically from about 225 to 850F, preferably from about 225 to 50"F'. and elevated pressure conditions to convert the protein-starch mixture to a plastic, flowable, and substantially homogeneous state. Although the present invention is not limited to the particular type of equipment used to carry out the method of the present invention, various types of extruders are known to those skilled in the art of bed food manufacturing, and these are generally The extruder includes a heating section containing a screw of decreasing volume to increase the degree of processing and agitation of the mixture to be extruded. The mixture in the extrusion section is subjected to elevated temperature and pressure, which converts the mixture contained therein to a thermoplastic or flowable state.

After extrusion of the protein-starch mixture to convert the mixture into a flowable plastic state under the above conditions of elevated temperature and pressure, the mixture is passed from the extruder gou into a narrow zone; This zone maintains the elevated temperature and pressure conditions present in the heating zone of the extruder. This narrow zone usually consists of a piece of flexible or rigid tubing between the end of the extruder and the compression zone described below.

Upon exiting the extruder shell, the protein-starch mixture in a fluid or thermoplastic state 11 is removed from the extruder by heating the mixture so that it is not exposed to sub-atmospheric temperatures and pressures. It retains this fluid or thermoplastic state under conditions substantially comparable to elevated temperatures and pressures.

This allows the protein-starch mixture to be injected while maintaining it in a fluid p-state into a separate compression zone where it is simultaneously cooled to preferably about 100-180°F. The product temperature of the mixture will be between 110 and 150 degrees Fahrenheit. Although the invention is not limited by the specifics of the apparatus for carrying out the method of the invention, a compression zone as the term is used in the invention is a compression zone for the starch-protein mixture of the invention during cooling. It includes a heat exchanger or extruder including a conventional helical extrusion screw to provide Preferably, the apparatus comprises an extruder providing a compression ratio in the compression zone of at least about 1.75 to 1, preferably about 1.75 to z6 to 1.

Therefore, the protein-starch mixture of the present invention in a fluid state is injected into the compression zone to a temperature of about 100-180"F.
of the product temperature of the mixture. Injection of the fluid mixture into the compression zone at these temperatures causes rapid verticalization of the product and prevents significant expansion of the product. At the same time, the compression action of the screw in the compression zone agitates the mixture and compresses and shapes it to provide the product of the invention with a dense yet highly resilient structure. This texture is believed to be unique when considering the high content of starchy substances contained in the products of the invention. This is because the product not only has a highly elastic or crunchy feel, but is also quite dense in appearance. The manufactured product is therefore suitable as a complete food for pets and, depending on the shape and form, can also be a "treat" product.

DESCRIPTION OF THE PREFERRED EMBODIMENTS A typical apparatus used to manufacture the bed product of the present invention will now be described with reference to the accompanying drawings.

The formulated protein-starch mixture with a controlled moisture content of 18-85 wt. is introduced into the extruder.

This extruder consists of a drive system (heating zone ω with inlet (8) at 17, and screw partial enclosure). This screw section consists of a variable diameter screw throughout the section, and there are variable pitch frits (6) on the cono screw. This screw section is fitted with at least one or more heating or cooling jackets (→
, in which water vapor or liquid is circulated by a circulation device (5), providing means for increasing the temperature in the heating zone α). A die section (7) consisting of a restricted orifice (8) is included at the outlet end of the heating zone (1). A portion of the screw of the extruder C
) and is mechanically operated and stirred by a drive device under elevated temperature conditions in the heating zone. The variable root diameter and pitch of the screw 7-lit (6) provides the necessary combination of restriction and/or mechanical manipulation to create an increased pressure within the heating zone, thereby converting the mixture into a fluid or thermoplastic material. transform into a state. The die section or restriction orifice provides sufficient back pressure within the heating zone to provide the necessary pressure increase within the heating zone.

When it reaches the die part (7), it becomes fluid (
- The mixture passes through a restrictor (Olysuis color) and is introduced or confined within the narrow zone (9) under substantially the same conditions of temperature and pressure as present in the heating zone, without being released to atmospheric pressure. It is believed that confining the mixture while maintaining it in a fluid or thermoplastic state without exposure to atmospheric pressure contributes significantly to the dense elastic structure of the products of the present invention. This mixture is introduced into the compression zone from the narrow zone φv1 and injected into the compression zone. The compression zone typically consists of a heat exchanger or extruder (IO) with a drive (18). The compression zone can be cooled by the use of a jacket containing a coolant [12].
The coolant is circulated through tubes (11) to provide cooling to the compression zone.
Consists of. This screw (11) has a tapered root diameter throughout the screw portion and has a tapered root diameter of at least about 1. ? It is a compression screw with a compression ratio of 5:1. The 7th thread (18) of the screw has a constant pitch in the middle of the screw.Die (15)
and a restricted oliace (16) in the compression zone to compress the mixture at about 100-180"F, preferably 110"F.
The mixture is compressed while cooling to ~150" FK, which results in a product with a dense yet elastic structure even when the mixture has a high content of starchy substances. Typically The bulk density of the material produced by the above method is about 88 to 48 pounds per cubic foot.

The dense but elastic structure gives the product an aesthetic appeal with a soft deformable structure, similar to meat pieces or products containing internal pieces, single or sub-component of a complete pet food. Give a product that can be used as a product. Furthermore, the dense elastic structure of this product allows it to be molded into a variety of product shapes and forms suitable as a "bed feast".

The following examples are intended to illustrate representative but non-limiting embodiments of the invention.

Example 1 A completely complete beef flavored dog is prepared by first blending the following mixture: Ingredients Weight (Final Product) Flour
61j68 soybean flour (44-protein)
ILOO Corn Gluten Meal 6.
20 Meat and Bone Meal 5.50 Animal Fat 8.00 Hydrogenated Corn Syrup 4. oO phosphoric acid
1.00 tricalcium phosphate
2.00 fumaric acid
1.50 rubic acid 0.
50 Propionic Acid 0.50 Vitamins and Honeral lji 2.20 After the dry ingredients were mixed, the liquid ingredients were added and mixed for an additional 5 minutes.

This mixture was then fed into the preconditioner of an extruder with a conveying screw in a spiral driller, and water was added to bring the water content of the mixture to 25% by weight. This moisture-adjusted mixture is fed to an extruder to form a thermoplastic lI! under elevated pressure and temperature of 21a5'F. It was transformed into. The mixture was extruded through a die into a narrow band while remaining fluid. This narrow zone is formed by an outer diameter installed between the exit of the die and a second extruder containing a compression screw.
It was constructed from a section of S-inch flexible hose. The compression screw had a tapered root diameter and a compression ratio of at least 1.75 to 1. 70
This second with a cooling jacket containing water at an IL degree of
The mixture was conveyed through an extruder. This is the second
The product in the extruder was cooled to a product temperature of about 120° F., and the mixture was conveyed through the extruder and compressed by extruding into the atmosphere through a restriction orifice.

The product present in the die was brought into contact with the blade of a rotating knife to break it up into individual pieces of product material. 97 of this product
．． 5 parts were sprayed with a mixture consisting of phosphoric acid and vitamins A and E. Add sufficient amount of spray mixture to 2 parts of the product.
．． 0 wt. of phosphoric acid and 0.531 wt. of additional fat were given. When this product was tested, it was found to have a soft, dense, resilient structure with a high-strength feel. The comminuted product had a moisture content of 20 wt. and a bulk density of 44 lb/ft3.

Example 2 Nutritionally complete cheese flavored tongs 7-d were prepared by first blending the following mixture.

Wheat Flour 66.86 Soybean Protein 11j'lkt 16.50 Cheese Meal 5.00 Animal Fat
2.00 phosphoric acid
2.25 Calcium legate 2.50 Propylene glycol 1.50 Fumaric acid
1.50 sorbic acid
0.50 salt 0.7
0 Vitamins and Minerals 1.20 Mix the dry ingredients then add the liquid ingredients and mix all ingredients for an additional 5 minutes. This mixture is then fed into a preconditioner of an extruder with a helical female conveying screw for mixing;
Add water to bring the water content of the mixture to 25wt 11iKIi
It was knotted. This water-adjusted mixture is fed into an extruder with a screw having the following characteristics to convert it into a thermoplastic form 11 under elevated pressure and 2g57 conditions, and the mixture is passed through a die in a narrow band while keeping it in a fluid state. I pushed it out. This narrow zone consisted of a 1.5 inch outside diameter flexible hose deposited between the die outlet and the T42 extruder containing the compression screw. The compression screw has a tapered root diameter and a compression ratio of at least 1. ? The ratio was 5 to 1. The mixture was conveyed through this second extruder with a cooling jacket containing water at a temperature of 70°F. This cooled the product in the second extruder to a product temperature of approximately 120"P', and the mixture was conveyed through the extruder and compressed by extruding into the atmosphere through a restriction orifice. The product was comminuted into individual pieces of material by contact with a rotating knife blade and sprayed with a mixture of 97.5 parts phosphoric acid and fat containing added vitamins A and E. 2.0 weight of product by adding mixture for -
of phosphoric acid and 0.5 wt. of added fat. This product has been tested and found to have a soft, dense, resilient structure with a highly attractive feel. The comminuted product had a moisture content of 22,111 and a bulk density of 44 pounds per cubic foot.

The above examples are intended to be illustrative but non-limiting examples of the invention, and it is understood that other changes in the details, materials, or process results depart from the spirit of the invention. , and that such changes and modifications are included within the scope of the claims.

[Brief explanation of drawings]

The accompanying drawings depict representative equipment used to manufacture the vet food products of the present invention. In the figure;

Claims (1)

Claims: 1. The steps of (-) reducing the moisture content of a protein-starch mixture having a level of starchy components of at least about 40% by weight of the pet food product to a level sufficient to force the mixture; Adjust to
(b) The mixture is heated to an external pressure of at least about 212 m
The mixture is converted to a flowable thermoplastic state by extrusion into a narrow zone through a restricted orifice under conditions of °F (c
) confining the mixture in a narrow zone while retaining a fluid state, and (4) injecting the fluid mixture into a compression zone in which the mixture is cooled to a temperature of about 100 to 180 degrees Fahrenheit; death,
A method for producing a wet pet product with a dense elastic structure, which is characterized by compressing, and then forming into a product with a dense elastic structure. 2. The method of claim 1, wherein the protein-starch mixture is adjusted to a moisture content of about 18-85% by weight. 8. The method of claim 1, wherein said mixture is extruded at a temperature of about 225-850"F. 4. The method of claim 1, wherein said mixture has a starchy component at a level of about 40-85" by weight. The method of claim 1. 5. The method of claim 4, wherein said mixture has a starchy component level of about 60-85% by weight. 6. The method of claim 4, wherein said mixture has a water content of about 20-80% by weight. 8. The method of claim 1, wherein the mixture is cooled to a temperature of about 110-150'P. 9. The method of claim 8, wherein the mixture contains about 20 to 80% by weight protein component. p, # The mixture is fresh. 1. The method of claim 1, wherein the compression zone comprises a screw extruder having a compression ratio of at least about 1.5 to 1. 12. The method of claim 11, wherein said screw has a compression ratio of about ?5 to &0:1. adjusting the water content of a protein-starch mixture having a level of starch content to a level sufficient to extrude the mixture;
The mixture is converted to a fluid thermoplastic state by extrusion into a narrow zone through a restricted oliice under conditions of 2″F;
e) confining the mixture in a narrow zone while retaining a fluid state, and (φ) injecting the fluid mixture into a compression zone to bring the mixture within the zone to a temperature of about 100-180'F; A method according to claim 1, comprising: cooling, compressing, and forming into a product with a dense elastic structure.b. 11. The method of claim 18, wherein the mixture is extruded at a temperature of about [5 to 850"F. Correct, # mixture is 19. The method of claim 18, wherein the starchy component is at a level of about 60-85 wt. 19. The method of claim 18, wherein the fat mixture is cooled to a temperature of about 110 to 150 degrees F. The method of claim 18, wherein the mixture contains about 18 to 85 weight percent protein component. 19. The method of claim 18, wherein the mixture contains about 20 to 80 weight percent of protein component. 18
The method described in section. 14. The method of claim 13, wherein the compression zone comprises a screw extruder having a compression ratio of at least about 1.75 to 1. 2i. The method of claim 2i, wherein the screw has a compression ratio of about 1.75 to 8.0 to l. 19. The method of claim 18, wherein the mixture is extruded at a temperature of about 225-250<0>F. 2. The following steps: (→ Adjusting the moisture content of a protein-starch mixture with a level of starch content of about 60-85% by weight of the PET 7-do product to a level sufficient to extrude the mixture. ,(
6) Pressurize this mixture and bring it to about 225-850°F.
converting the mixture to a fluid thermoplastic state by extruding it into a narrow zone through a restricted oriice under conditions of (C);
While remaining fluid, the mixture is confined in a narrow zone and (φ) the fluid mixture is injected into a compression zone in which the mixture is cooled to a temperature of about 100-150°F. 2. A method according to claim 1, comprising: compressing and forming into a product having a dense elastic structure. 4. The method of claim 25, wherein the mixture is extruded at a temperature of about 225 to 250 degrees Fahrenheit. The method according to claim 25, in which the water content is adjusted to a water content of The product of claim 29, wherein the product is clear and has a bulk density of about 82 to 48 pounds per cubic foot.