Pet food product and method for forming same
阅读：673发布：2022-05-11
专利汇可以提供Pet food product and method for forming same专利检索，专利查询，专利分析的服务。并且A method of preparing an expanded pet food product is disclosed. The product may be prepared from balanced farinaceousproteinaceous sources containing fat by reacting the nutrient materials under heat, pressure, and mechanical working in the presence of an edible fat transporting agent such as lecithin. The worked material is extruded through an orifice into a medium of lower pressure where part of the water content flashes off as steam forming an expanded product. The fat and fat transporting agents are retained in the product to produce a soft crumb texture.，下面是Pet food product and method for forming same专利的具体信息内容。
1. A METHOD OF PRODUCING A SOFT CRUMB TEXTURED EXPANDED FOOD PRODUCT CONTAINING FAT FROM FARINACEOUS-PROTEINACEOUS MATERIAL COMPRISING THE STEPS OF MIXING FARINACEOUS-PROTEINACEOUS MATERIAL HAVING NUTRITIONALLY BALANCED PROPERTIES, EDIBLE FAT, AND LECITHIN AT A LEVEL OF BETWEEN ABOUT 1 AND 8 PERCENT BY WEIGHT WITH THE FARINACEOUS-PROTEINACEOUS MATERIALS AND FAT, ADJUSTING THE MOISTURE CONTENT OF THE MIXTURE TO BE TWEEN ABOUT 20 AND 35 PERCENT BY WEIGHT BY ADDING WATER TO THE MIXTURE, MECHANICALLY WORKING THE MIXED MATERIAL WHILE SIMULTANEOUSLY APPLYING ELEVATED PRESSURES THERETO AND ALSO HEATING IT TO ELEVATED TEMPERATURES ABOVE 212*F, FOR A TIME PERIOD SUFFICIENT TO CONVERT SAID MATERIAL INTO A FLOWABLE SUBSTANCE, AND THEN EXTRUDING THE HEATED, PRESURIZED, MECHANICALLY WORKED MATERIAL THROUGH RESTRICTED OFIFICE MEANS INTO AN ENVIRONMENT OF A SUBSTANTIALLY LOWER PRESSURE, CAUSING EXPANSION OF THE MATERIAL AND FORMATION OF AN EXPANDED STRUCTURE THEREIN HAVING A SOFT CRUMB TEXTURE.
2. The product of the process of claim 1.
3. A method of producing a soft crumb textured expanded food product from farinaceous-proteinaceous food material and fat comprising the steps of mixing farinaceous-proteinaceous material having nutritionally balanced properties, fat and lecithin; adding water to the mixture to adjust the moisture to between about 20 and 35 percent by weight; mechanically working the mixed materials while simultaneously applying elevated pressures thereto and also heating it to elevated temperatures above 212* F. for a time period sufficient to convert said material into a flowable substance; and then extruding the heated, pressurized, mechanically worked material through restricted orifice means into an environment of a substantially lower pressure causing expansion of the material and formation of an expanded product having a soft crumb texture.
4. A method of treating a nutrient material to form a soft crumb textured palatable and nutritious food product comprising the steps of providing nutrient material including fat; mixing lecithin into the nutrient material at a level of between about 1 and 8% by weight of the mixture; adjusting the moisture content of the mixture to between about 20 and 35 percent by weight; mechanically working the mixed nutrient material while simultaneously heating it to elevated temperatures above 212* F. and also applying elevated pressures for a time period sufficient to convert said material into a flowable substance; then forcing the heated, pressurized, plasticized, mechanically worked material through a restricted orifice means into an environment of a pressure substantially lower than said elevated pressures causing expansion of the product with evaporation of at least part of the equilibrium moisture and the formation of a soft crumb texture.
5. A method of converting a nutrient material into a palatable and nutritious product that has an excellent soft crumb texture comprising providing nutrient material including fat; mixing a lecithin at a level of between about 1 percent by weight but less than about 8 percent by weight of the mixture; adjusting the moisture content of the mixture to between about 20 and 35 percent by weight; mechanically working the mixed material while simultaneously heating it to a temperature of at least above 212* F. for a period of time sufficient to convert said material into a flowable substance while also applying an elevated pressure thereto; and then extruding the mechanically worked, heated and pressurized material through restricted orifice means into an environment of a pressure substantially lower than said elevated pressure to expand the material into an expanded structure having a pleasing soft crumb texture.
6. The method of claim 5 wherein additional plasticizing, humectant, and preservative materials are added to the nutrient materials prior to extrusion.
7. The method of claim 6 wherein the additional plasticizing materials are selected from the group consisting of glycerol, propylene glycol, and mixtures thereof.
8. The method of claim 6 wherein the additional humectant materials are selected from the group consisting of corn syrup, glucose syrup, invert sugar, sucrose, corn syrup solids, molasses, grain by-product sugars, and mixtures thereof.
9. The method in claim 5 wherein said elevated temperature is within the range of about 220* to 300* F.
10. The method in claim 5 wherein said elevated temperature is about 250* F.
11. The method in claim 5 wherein said elevated pressure is within the general range of 200 to 700 psi.
12. The method in claim 5 wherein said material is a nutritionally balanced mixture.
13. The method of claim 5 wherein the extruded structure is dried to a moisture content of between about 8 and 17 percent by weight.
14. The method of claim 5 wherein the fat is added at a level of between about 3 and 8 percent by weight of the farinaceous-proteinaceous material.
15. The method of claim 5 wherein the ratio of lecithin to fat is between about 1:2 and 2:1.
| 标题 | 发布/更新时间 | 阅读量 |
|---|---|---|
| 用多酚增加黄烷-3-醇的生物利用度 | 2020-05-11 | 102 |
| 一种玩具球 | 2020-05-08 | 969 |
| 一种宠物洁牙凝胶及其制备方法 | 2020-05-08 | 789 |
| 一种自动化真空喷涂系统 | 2020-05-13 | 759 |
| 新型环丙基甲氧基衍生物 | 2020-05-08 | 520 |
| 一种易收型八角拌料机 | 2020-05-14 | 76 |
| 一种肉糜沥水装置 | 2020-05-11 | 203 |
| 一种卡食器 | 2020-05-11 | 646 |
| 一种犬用电动牙刷 | 2020-05-13 | 606 |
| 一种宠物食品加工用搅拌机 | 2020-05-14 | 661 |
高效检索全球专利专利汇是专利免费检索,专利查询,专利分析-国家发明专利查询检索分析平台，是提供专利分析，专利查询，专利检索等数据服务功能的知识产权数据服务商。
我们的产品包含105个国家的1.26亿组数据，免费查、免费专利分析。
分析报告
专利汇分析报告产品可以对行业情报数据进行梳理分析，涉及维度包括行业专利基本状况分析、地域分析、技术分析、发明人分析、申请人分析、专利权人分析、失效分析、核心专利分析、法律分析、研发重点分析、企业专利处境分析、技术处境分析、专利寿命分析、企业定位分析、引证分析等超过60个分析角度，系统通过AI智能系统对图表进行解读，只需1分钟，一键生成行业专利分析报告。
QQ群二维码
意见反馈
意见反馈