U.S. patent application number 09/473106 was filed with the patent office on 2001-12-20 for high meat pet food compositions.
Invention is credited to CHEUK, WAI LUN, HAYWARD, LARRY HARLAND, THAWNGHMUNG, PETER LAISUI.
Application Number | 20010053405 09/473106 |
Document ID | / |
Family ID | 23878237 |
Filed Date | 2001-12-20 |
United States Patent
Application |
20010053405 |
Kind Code |
A1 |
CHEUK, WAI LUN ; et
al. |
December 20, 2001 |
HIGH MEAT PET FOOD COMPOSITIONS
Abstract
A pet diet composition comprising: (a) at least about 40 wt. %
meat, and (b) cellulosic material in quantities effective to allow
extrusion and cutting of the composition post extruder.
Inventors: |
CHEUK, WAI LUN; (TOPEKA,
KS) ; HAYWARD, LARRY HARLAND; (TOPEKA, KS) ;
THAWNGHMUNG, PETER LAISUI; (TOPEKA, KS) |
Correspondence
Address: |
COLGATE-PALMOLIVE COMPANY
909 RIVER ROAD
PISCATAWAY
NJ
08855
US
|
Family ID: |
23878237 |
Appl. No.: |
09/473106 |
Filed: |
December 28, 1999 |
Current U.S.
Class: |
426/641 ;
426/513 |
Current CPC
Class: |
A23K 40/20 20160501;
Y10S 426/807 20130101; A23K 10/20 20160501; A23K 40/00 20160501;
A23K 50/42 20160501; A23K 40/25 20160501 |
Class at
Publication: |
426/641 ;
426/513 |
International
Class: |
A23B 004/00; A23K
001/10 |
Claims
What is claimed is:
1. A pet diet composition comprising: (a) at least about 40 wt. %
meat, and (b) cellulosic material in quantities effective to allow
extrusion and cutting of the composition post extruder.
2. The composition in accordance with claim 1 wherein the
composition is dry.
3. The composition in accordance with claim 2 wherein the meat is
at least about 45 wt. % of the composition.
4. The composition in accordance with claim 4 wherein the
cellulosic material is at least about 5 wt. % of the
composition.
5. The composition in accordance with claim 2 wherein the
composition is in the form of a kibble.
6. The composition in accordance with claim 2 wherein the
composition is in the form of a jerky.
7. The composition in accordance with claim 1 wherein the
composition is in the form of a discrete particle in a liquid.
8. A process for producing a pet diet composition having at least
about 40 wt. % meat which comprises extruding and post extrusion
cutting the composition having the said wt. % meat minimum wherein
the composition has cellulosic material in quantities sufficient to
allow effective extrusion and post extrusion cutting of the
composition.
9. The process in accordance with claim 8 wherein the composition
is dry.
10. The process in accordance with claim 9 wherein the composition
is in the form of a kibble.
11. The process in accordance with claim 9 wherein the composition
is in the form of a jerky.
12. The process in accordance with claim 8 wherein the composition
is in the form of discrete particle in a liquid.
13. The process in accordance with claim 9 wherein the meat is at
least about 45 wt. % of the composition.
14. The process in accordance with claim 13 wherein the cellulosic
material is at least about 5 wt. % of the composition.
Description
BACKGROUND OF THE INVENTION
[0001] Pet diets, particularly dog and cat food diets, strive to be
highly nutritional. In doing so these diets, both dry and wet,
utilize nutritionally appropriate materials in the proper balance.
However, these materials often differ from the natural diet of
carnivorous mammals such as dogs and cats. Generally the meat
content of these pet foods, particularly in dry diets, is no more
than about 25 to 30 wt % of the diet. Diets having more meat are
potentially advantageous due to such parameters as appearance,
palatability and overall acceptability to the pet. However, such
meat quantities are not normally found in pet diets because the
standard method of manufacturing these diets, extrusions followed
by cutting into chunks and/or particles with standard knife blades,
cannot prepare a diet with substantially higher meat content, for
example, a meat content minimum of about 40 or 45 wt % of the
composition. Although not wishing to be bound by this theory, it is
thought that the higher water content accompanying the higher meat
content makes the diet difficult to form in the extruder as well as
essentially noncuttable at an economically attractive rate by the
standard knives post extruder.
[0002] It has now been discovered that the problems can be
seriously ameliorated or solved by adding cellulose or
cellulose-like material to the diet. The presence of this
material(s) permits standard extrusion and cutting apparatus to
manufacture a diet having a minimum of about 40 to 45 wt % meat
content. This discovery is particularly advantageous since it
eliminates the necessity of having expensive meat chunk forming and
processing equipment available for processing. Additionally, it
also adds a nutritious material to the diet as well.
SUMMARY OF THE INVENTION
[0003] In accordance with the invention, there is a pet diet
composition comprising at least about 40 wt % meat with cellulosic
material in quantities effective to allow extrusion and cutting of
the composition post extruder, the composition having the said meat
wt % minimum in the extruder.
[0004] A further aspect of the composition is a process for
producing a pet diet composition having at least about 40 wt % meat
which comprises extruding and post extrusion cutting the
composition having the said wt % meat minimum wherein the
composition has cellulosic material in quantities sufficient to
allow effective extrusion and post extrusion cutting of the
composition.
DETAILED DESCRIPTION OF THE INVENTION
[0005] The usual method of making pet foods, particularly for dogs
and cats, is generally well-known. For dry diets, components are
combined in a preconditioner and then fed into an extruder where
they are mixed, heated (cooked) and expanded. The extrudate is then
emitted from the extruder and cut using standard knife blades, into
the proper sized particles for packaging. These diet components
include meat, grain, carbohydrate, various adjuvants such as
vitamins and minerals, as well as moisture and the like. Wet diets
are prepared in the same manner and the meaty "chunk" that is chunk
or slice which is a discrete meaty particle which is added to a
liquid gravy for packaging is prepared in the extruder and sliced
or further treated to obtain the desired size prior to mixing with
the gravy.
[0006] Meat is meant to include any proteinaceous material obtained
from an animal source. Meat includes beef, pork, lamb, fish,
chicken, turkey, veal, and the like and mixtures thereof. In
accordance with the teaching of this invention, meat can now be at
least about 40 wt % of the dry pet diet composition, particularly
that for dogs and cats. Desirably it can be more than about 45 or
50 wt %. The upper limit of meat in the dry diet depends upon the
nutritional needs met by the components of the diet as well as the
quantity of cellulosic materials present in the diet, the
palatability of the diet and the processability of the diet as well
as the diet cost. Generally quantities above about 65 wt % are not
employed, desirably about 60, 55 or 50 wt % can be a maximum. When
used in a wet diet, the meat in the "chunk" itself is at least
about 40, 45 or 50 wt % of the chunk with 65, 60, 55 or 50 wt % of
the "chunk" being the maximum.
[0007] The cellulosic fibrous component used in the diet is
cellulose fiber and other plant fibers or fibrous microbial
polysaccharides. Examples of such latter materials include
hemicellulose, lignins and other pectic substances found naturally
in the supporting structure of seed-bearing plants. The particle
size of these materials can be those as normally manufactured that
is in the powder form or larger. Although they can be smaller,
these particles generally have minimum particle sizes of at least
about 5 microns, desirably at least about 10 microns and more
desirably at least about 20 microns. The maximum size is that which
can be reasonably processed and bring about the processability of
the increased meat in the diet composition. Generally a particle
size of about 5000 microns need not be exceeded, desirably about
2000 or 1000 microns need not be exceeded. The quantity of
cellulosic fiber content is an amount sufficient to bring about
extrudability of a formed composition and cutting of that
composition post extruder with standard knife equipment, the
composition having a minimum of about 40 wt % meat content.
Generally the minimum of cellulosic fiber is about 5 or 6 wt % of
the diet composition, desirably a minimum of about 7, 8 or 9 wt %.
The maximum quantity of cellulosic fiber is the amount compatible
with the diet, palatable to the mammal, generally dog or cat, and
consistent with the nutritional needs and components of the
remainder of the diet. Generally, the maximum does not exceed about
25 wt % of the diet and generally not more than about 20 wt % of
the diet.
[0008] The invention process is advantageous because ordinary
extruder equipment can be employed. Lengthier than usual extruder
barrel for retexturization to coagulate protein generally followed
by longer land length than normal dies to cool the extrudate are
not necessary. Example(s) of such ordinary extruders include
commercially manufactured single screw extruders, twin screw
extruders such as a Wenger TS-52 twin screw extruders system,
Clexpral Bc45 V, Wenger TS-52 twin screw extruders, and the
like.
[0009] Dry diets, generally those having not more than about 30 wt
% water are readily prepared through the inventive process. Such a
process prepares an essentially homogeneous strand which is cut by
a standard knife. Examples of such knives include rotating die face
knife, rotating drum knife, and guillotine knife. This is in
contrast to the wet diets of the "chunk and gravy" type where the
meat is in discrete "chunks" and thickened liquid "gravy".
Generally the latter wet diet has at least about 35-40 wt % water
content.
[0010] The chunks of a wet diet can be produced by the method of
this invention. Such method has the additional advantage of
obviating the usual equipment necessary to make a "chunk". As used
herein the term "chunk" is used with respect to any type of meaty
particle which is presented to the pet in a discrete form in a
gravy type liquid. Such pet food compositions would include chunk
and gravy diets, slices that are somewhat elongated, flat discrete
particles which have a high percentage of meat, jerky and the like.
The process of the invention is now further described.
[0011] In general, using a regular extruder such as a Wenger X20
single screw extruder--a meat protein source and a grain mix with
vitamins and minerals are incorporated into a preconditioner of the
extruder to provide mixing and preconditioning (for example, to
slightly steam and moisturize) the formulated meat emulsion. The
extruder barrels and screw therein then further mix, heat,
coagulate, expand and shear the formulated meat emulsion into
meat-like mass which is then formed with different types of die
plates for different shape and cut by standard knives for different
thickness at the extruder exit.
[0012] A raw meat protein source such as beef trim is a meat mix
made from either fresh or thawed out frozen meat blocks such as
meat or meat by-products. Meat materials can be animal protein
muscle or skeletal meats of mammals, fish, poultry or meat
by-products such as hearts, livers, lungs, spleen, tongue and the
like. The meat protein source is ground through a small grind-plate
generally about 1/8 inch and then emulsified to reduce particle
size and bone fragments. Sometimes, fat is added as oil or tallow
depending on nutrient requirements. The meat protein source is then
heated to about 28.degree. C. The meat protein source preferably
comprises about 25 to 30% protein with a moisture content ranging
from 35 to about 42% moisture by weight and the fat content about 8
to about 12%.
[0013] A grain mix with vitamins and minerals comprises
proteinaceous materials (for example wheat gluten, soy protein
concentrate, dry blood plasma), dry carbohydrate materials (for
example potato starch, cellulose or cellulose-like materials),
salt, spices, seasonings, vitamins, minerals, flavorants, colorants
and the like. The amount of this additive mixture depends on the
nutritional requirements for different life stages of an animal
based on Association of American Feed Control Official's AAFCO
regulations.
[0014] These two main components are indexed into the
preconditioner at a rate ranging from about 40 to about 52% of the
meat protein source, preferably at about 48%. A sufficient amount
of steam is injected into the preconditioner to moisten and warm
the formulated meat emulsion to facilitate blending with the grain
mix. The amount of steam injected is 3-10% by weight of total
extruder throughput.
[0015] The formulated meat emulsion then enters the extruder which
runs at a barrel rpm of about 200 to 450 with an extruder load of
about 25 to about 60% of total capacity of the extruder. At such
conditions, the meat emulsion is being further mixed, heat
coagulated, expanded and sheared to simulate a meat-like texture
which can be dependent on the temperature of extruder barrels.
[0016] Eventually the extrudate is pressed through a die plate
which will give a cross section shape to the strand and then cut by
knives at a specific speed for a desired length.
[0017] Depending on the varieties of pet food to be made, the
extrudate can be formed to make beef jerky type treats, or formed
to make high meat dry kibbles or high meat inclusion chunks. These
extruded pieces are then allowed to be cooled or dried to different
moisture levels. If desired the collected chunks are simply
transferred to a canning operation to be filled into cans along
with a gravy or sauce to make chunks and gravy products for pet
foods.
[0018] Below are examples of the invention. These examples are
intended to illustrate the broad nature of the invention concept
and not unduly limit the invention.
EXAMPLE 1
Jerky Treat Type Product
[0019] A meat protein source comprising skeletal muscle from
cattle, hog, poultry or fish and their meat by-product is prepared.
It consists of 47.5% emulsified meat and meat by-product (the
percentage is the total weight of the finished formulations). The
meat mix along with 5% liquid molasses and 0.5% of charsol liquid
smoke is mixed well and heated to 28.degree. C. to be indexed to
the "throat" on top of a preconditioner of an extruder (Wenger
X-20). The final meat mix is about 53% of the total
formulation.
[0020] A grain mix consists of 10% soybean meal, 10% cellulose, 7%
wheat flour, 6% wheat gluten, 5% soybean meal run and 1% potato
starch. The humectant at 5% consists of dextrose and salt.
Potassium sorbate at 0.5% is also added to prevent yeast and mold
formation in finished product. The balance of the formla is made up
of vitamin and mineral premixes at about 2.5%. These numbers are
wt. % of the final formation.
[0021] The meat mix and grain mix are indexed into the "throat" of
a preconditioner at the following processing conditions:
1 Total throughput 12.00 lb/min. Meat rate 6.37 lb/min Grain rate
5.63 lb/min. Preconditioner Steam On @ 4.9 lb/min. Preconditioner
rpm 200-220 Extruder rpm 300-320 Extruder amp 40-44 Extruder
die-plate 3/4" .times. {fraction (5/16)}" Extruder, rotating die
face 1-2 cutting knives
[0022] The extrudate which has a moisture content about 36-40%,
naturally ocurring in grain mix and that additional water added
into the preconditioner or extruder barrel is pressed through a
die-plate with a single hole and cut into strips by 1 or 2 flying
knives depending on the desired length of the strips. The extruded
strips are then dried to a final moisture ranges from 20 to 23%
moisture with a water activity (Aw) of 0.85. The finished product
is shelf stable and can be used as a treat for dogs or cats.
EXAMPLE 2
Dried Kibbles for Dogs and Cats
[0023] A meat protein source is prepared similar to Example 1 using
emulsified meats and meat by-products from mammals or fish. The
meat mix consists of 45% emulsified chicken and 5% emulsified beef
liver. The meat mix is further emulsified to reduce particle size
and bone fragments. The meat mix is heated to about 28.degree. C.
to be indexed into the "throat" of a preconditioner of the extruder
(Wenger X-20). The final meat mix is about 50% of the total formula
on an "as is" basis.
[0024] The grain mix consists of 18% wheat gluten, 4% soy protein
concentrate, 7% dried blood plasma, 4% dried egg, 4% potato starch,
7% cellulose as wt. % of the total formulation. Mineral and vitamin
premixes make up the balance of the formula.
[0025] The meat mix and the grain mix are indexed into the throat
of the preconditioner of the extruder at the following processing
conditions:
2 Total throughput 12.00 lb/min. Meat rate 6.00 lb/min Grain rate
6.00 lb/min. Preconditioner Steam on @ 4.9 lb/min. Preconditioner
rpm 200-220 Extruder rpm 300-320 Extruder amp 40-44 Extruder
die-plate 0.32" diameter hole Extruder cutting knives 2-3
[0026] The preconditioner is full of rising steam indicating the
meat and grain mix has maximum temperature and moisture
incorporated. The extrudate has a moisture range from 32 to 35%.
The extrudate is eventually pressed through a die-plate with a hole
of 0.32" diameter, and cut into kibbles with 2 to 3 flying knives
at the end of the extruder.
[0027] The extrudates are then vacuum-delivered onto a conveyer
belt to a dryer, drying to a final moisture about 8 to 10% moisture
to maintain product stability. The final kibbles are fed freely to
dogs or cats as regular dry pet food.
EXAMPLE 3
Meat Chunks for Chunks & Gravy in Canned Pet Food
[0028] A meat protein source is prepared similar to Examples 1 and
2 using emulsified meats and meat by-products from mammals or fish.
The meat mix consists of 24% pork liver, 17% pork lungs and 9%
chicken fat. The meat mix is emulsified to reduce particle size and
bone fragment. The meat mix is heated to about 28.degree. C. to be
indexed to the throat of a Preconditioner of an extruder. The final
meat mix is about 50% of all chunk ingredients.
[0029] A grain mix consists of 19% wheat gluten, 12% cellulose, 4%
potato starch, 5% soy protein concentrate, and 4% of dried blood
plasma as weight of final formulation. Vitamin and mineral premixes
make up the balance of all chunk ingredients (about 6%).
[0030] The meat mix and grain mix are indexed into a preconditioner
of the extruder at the following processing conditions:
3 Total throughput 12.00 lb/min. Meat rate 6.00 lb/min Grain rate
6.00 lb/min. Preconditioner Steam on @ 4.9 lb/min. Preconditioner
rpm 200-220 Extruder rpm 300-320 Extruder amp 40-44 Extruder
die-plate 1/4" .times. 1/2" hole Extruder cutting knives 2-3
[0031] Steam is added to moisten/heat the meat and grain mix, the
extrudate has a moisture range from 36 to 40%. The extrudate is
pressed against a die plate with a single hole by 2 flying knives
and cut into chunks (about 10 mm size). The chunks have meat
striation and expansion resembling a meat-like appearance. The
chunks are transferred to a canning operation to make chunk and
gravy product
[0032] A gravy is then prepared by mixing together 1% guar gum,
1.5% high fructose corn syrup and water making up the remainder of
all gravy ingredients. The chunks and gravy are mixed in a meat
chunk and gravy rate of 40:60 by weight. The mixture is then filled
into cans. The cans are sealed and sterilized. The sterilized
product resembles meat chunks with a sauce suitable for pet
consumption.
* * * * *