Method of making a dry type pet food having a meat-like texture and composition thereof
阅读：762发布：2022-05-12
专利汇可以提供Method of making a dry type pet food having a meat-like texture and composition thereof专利检索，专利查询，专利分析的服务。并且A method is described for producing a dry pet food having a moisture content less than 15 percent by weight. A substantially solid, marbled, meat-like texture is obtained that remains soft and elatic during normal storage for up to 24 months. The marbled texture and appearance is obtained by uneven cooking within a single dough processed at an average temperature between 145*F. and 190*F., said dough containing specific types of proteinaceous adhesives in conjunction with plasticizing agents and not more than a limited amount of amylaceous ingredients.，下面是Method of making a dry type pet food having a meat-like texture and composition thereof专利的具体信息内容。
1. A METHOD FOR THE PRODUCTION OF A DRY PET FOOD CONTAINING LESS THAN 15 PERCENT MOISTURE BY WEIGHT AND HAVING A SOFT, ELASTIC, MEAT-LIKE TEXTURE AND MARBLED APPEARANCE COMPRISING THE STEPS OF: A. BLENDING A MIXTURE COMPRISING FAT, A PROTEINACEOUS ADHESIVE, A PLASTICIZING AGENT, AND SUFFICIENT WATER FOR PROCESSING, WHEREIN SAID PROTEINACEOUS ADHESIVE IS PRESENT IN AN AMOUNT FROM ABOUT 4 TO ABOUT 60 PERCENT BY WEIGHT, AND SAID PLASTICIZING AGENT IS PRESENT IN AN AMOUNT OF FROM ABOUT 2 TO ABOUT 40 PERCENT BY WEIGHT, B. COOKING WHILE EXTRUDING A MASS OF SAID MIXTURE IN A NON-UNIFORM MANNER SUCH THAT A PORTION OF SAID MASS IS SUBJECT TO AT LEAST 50 AND UP TO 1,500 MORE PROCESSING UNITS THAN THE REMAINING PORTION OF SAID MASS, SAID PROCESSING UNITS CONSISTING OF THE PRODUCT OF SECONDS X DEGREES FAHRENHEIT, AND C. COOLING THE EXTRUDED COOKED MIXTURE.
2. A method according to claim 1 wherein said proteinaceous adhesive is an alkali modified protein.
3. A method according to claim 1 wherein said proteinaceous adhesive is an alkali modified oil seed vegetable protein.
4. A method according to claim 3 wherein said modified oil seed vegetable protein is selected from the group consisting of an alkali modified soy protein isolate, alkali modified soy protein concentrate, alkali modified soy flour or meal, alkali modified wheat gluten, and mixtures thereof.
5. A method according to claim 1 wherein said proteinaceous adhesive comprises an adhesive selected from the group consisting of sodium caseinate, calcium caseinate, potassium caseinate, ammonium caseinate, magnesium caseinate, collagen, albumen, and mixtures thereof.
6. A method according to claim 1 wherein said plasticizing agent is selected from the group consisting of glycerol, sorbitol, 1,3-butanediol, mannitol, propylene glycol, and mixtures thereof.
7. A method according to claim 6 wherein said sorbitol is present in an amount greater than 2 percent by weight but less than 15 percent by weight of the final product.
8. A method according to claim 1 wherein said plasticizing agent comprises an agent selected from the group consisting of corn molasses, corn syrup, sugar syrup and mixtures thereof.
9. A method for the production of a dry pet food containing less than 15 percent by weight moisture having a soft, elastic, meat-like texture and marbled appearance comprising the steps of: A. blending a mixture comprising a protein source, fat, a proteinaceous adhesive, a plasicizing agent, and sufficient water for processing, wherein said proteinaceous adhesive is present in an amount of from about 4 to about 60 percent by weight and said plasticizing agent is present in an amount of from about 2 to abut 40 percent by weight; aNd B. cooking said mixture on a continuous screw extruder such that said mixture is cooked in a non-uniform manner wherein a portion of said mixture is subjected to at least 50 and up to 1,500 more processing units than the remaining portion of said mixture, said processing units consisting of the product of seconds X degrees fahrenheit said mixture is subjected to during extrusion processing; and extruding said mixture to form an extrudate.
10. A method according to claim 9 wherein a back pressure below 50 psig is maintained within the extruder.
11. A method according to claim 9 wherein said extrudate is cooled by blowing air at it at ambient temperature.
12. A method according to claim 9 wherein said proteinaceous adhesive is alkali oil seed vegetable protein and said plasticizing agent is selected form the group consisting of glycerol, sorbitol, corn molasses, corn syrup, sugar syrup, 1,3-butanediol, mannitol, propylene glycol and mixtures thereof.
13. A method according to claim 9 wherein said proteinaceous adhesive is selected from the group consisting of an alkali-modified soy protein isolate, alkali-modified soy protein concentrate, alkali-modified soy flour, alkali-modified wheat gluten, and mixtures thereof, and said plasticizing agent is selected form the group consisting of glycerol, sorbitol, 1,3-butanediol, mannitol, propylene glycol and mixtures thereof.
14. A method according to claim 13 wherein said sorbitol is present in an amount greater than 2 percent by weight but less than 15 percent by weight of the final product.
15. A method according to claim 9 wherein said proteinaceous adhesive is selected from the group consisting of sodium caseinate, calcium caseinate, potassium caseinate, ammonium caseinate, magnesium caseinate, collagen, albumen, and mixtures thereof.
16. A method for the production of a dry pet food having a moisture content of less than 15 percent by weight having a soft, elastic, meat-like texture and appearance comprising the steps of: A. blending a mixture containing a protein source, fat, sugar, vitamin, mineral, and flavoring supplements, a proteinaceous adhesive and a plasticizing agent, and water sufficient for processing, wherein said proteinaceous adhesive to present in an amount ranging from about 4 to about 60 percent by weight and comprises alkali-modified soy flour, and said plasticizing agent is present in an amount ranging from about 2 to about 40 percent by weight and is selected from the group consisting of glycerol, sorbitol, 1,3-butanediol, mannitol, propylene glycol and mixtures thereof; said sorbitol being present in an amount ranging from 2-15 percent by weight of the final product; B. heating said mixture in an extruder barrel at a temperature between 140*F. and 190*F. for a time sufficient to cook said mixture while maintaining a back pressure below 50 psig within the extruder. C. discharging the cooked extrudate onto a continuous conveyor; and D. cooling said extrudate by blowing air at ambient temperature, and cutting the cooled extrudate into bite size pieces of product.
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