U.S. patent application number 10/218472 was filed with the patent office on 2003-05-29 for new pet food composition and method.
This patent application is currently assigned to Hill's Pet Nutrition, Inc.. Invention is credited to Cheuk, Wai Lun, Dierking, Mark Lee.
Application Number | 20030099759 10/218472 |
Document ID | / |
Family ID | 25505802 |
Filed Date | 2003-05-29 |
United States Patent
Application |
20030099759 |
Kind Code |
A1 |
Cheuk, Wai Lun ; et
al. |
May 29, 2003 |
New pet food composition and method
Abstract
A canine pet food composition comprising a meat based material
having an essentially solid mass assuming the shape of the
container in which it is packed, said pet food having meat
particles with a moisturized appearance and visually recognizable
discrete food particles upon slicing the pet food mass after
departure from the said container.
Inventors: |
Cheuk, Wai Lun; (Topeka,
KS) ; Dierking, Mark Lee; (Topeka, KS) |
Correspondence
Address: |
Patent Department
Colgate-Palmolive Company
909 River Road
P.O. Box 1343
Piscataway
NJ
08855-1343
US
|
Assignee: |
Hill's Pet Nutrition, Inc.
|
Family ID: |
25505802 |
Appl. No.: |
10/218472 |
Filed: |
August 14, 2002 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10218472 |
Aug 14, 2002 |
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09962399 |
Sep 25, 2001 |
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6440485 |
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Current U.S.
Class: |
426/646 |
Current CPC
Class: |
A23K 10/20 20160501;
A23K 10/30 20160501; Y10S 426/805 20130101; Y02P 60/87 20151101;
Y02P 60/877 20151101; A23K 50/48 20160501 |
Class at
Publication: |
426/646 |
International
Class: |
A23L 001/31 |
Claims
What is claimed is:
1. A canine pet food composition comprising a meat based material
having an essentially solid mass assuming the shape of the
container in which it is packed, said pet food having visually
recognizable discrete meat particles with a moisturized appearance
upon slicing the pet food mass after departure from the said
container.
2. The composition in accordance with claim 2 having about 20 wt %
to about 40 wt % meat.
3. The composition in accordance with claim 3 having about 25 wt %
to about 35 wt % meat.
4. A meat and grain based canine pet food composition which
visually is a hybrid between a ground loaf composition and a chunk
and gravy composition, said pet food composition prepared by a
process comprising (a) heating the meat portion of the pet food
composition to a temperature at or below the denaturation point of
the meat portion, (b) separately from the meat portion (a) and the
fluid or slurry (c) mixing grain together or a mixture of grains
together with water that will achieve or essentially achieve
hydration, gelatinization, and retrogradation of the grain or
mixture of grains and convert complex carbohydrate to simple
carbohydrate (c) separately from the meat portion (a) and grains
(b) preparing a viscosity building fluid or slurry which when
combined into components (a) and (b) forms at least an essentially
homogenous mass during a container filling process and (d)
combining (a), (b) and (c) and mixing while maintaining temperature
of combined mass.
5. The composition in accordance with claim 4 which component (a)
is heated to about 180.degree. F. or higher for a diet having
skeletal muscle protein of cattle.
6. The composition in accordance with claim 4 which component (b)
grain is selected from the group consisting of natural starch and
heat and/or pressure treated grain or starch and a mixture
thereof.
7. The composition in accordance with claim 4 which component (c)
starch slurry is selected from non-chemically modified cornstarch;
potato starch or rich starch; natural potato starch, natural corn
starch or natural rice, and mixtures thereof.
8. A process for preparing a meat and grain based canine pet food
composition which comprises (a) heating the meat portion of the pet
food composition to a temperature at or below the denaturation
point of the meat portion, (b) separately from the meat portion (a)
and the fluid or slurry (c) mixing grain or a mixture of grains
together with water that will achieve or essentially achieve
hydration, gelatinization, and retrogradation of the grain or
mixture of grains and conversion of complex carbohydrate to simple
carbohydrate (c) separately from the meat portion (a) and grains
(b) preparing a viscosity building fluid or slurry which when
combined with components (a) and (b) forms at least an essentially
homogenous mass during a container filling process and (d)
combining (a), (b) and (c) and mixing while maintaining
temperatures of combined mass.
9. A process in accordance with claim 8 wherein component (a) is
heated to about 180.degree. F. or higher for a diet having skeleton
muscle protein of cattle.
10. A process in accordance with claim 8 wherein the component (b)
grain is selected from the group consisting of natural starch and a
heat and/or pressure treated grain or starch and a mixture
thereof.
11. A process in accordance with claim 8 wherein component (c)
starch is selected from non-chemically modified starch from potato,
corn, rice or mixture thereof or a natural starch from potato,
corn, rice or a mixture thereof; and mixtures thereof.
Description
BACKGROUND OF THE INVENTION
[0001] Pets have been fed "dry" and "wet" diets for many years.
"Wet" diets are generally packaged in a can-like container. They
are "wet" in appearance because of the moisture therein. Generally
two types of wet diets are presently prepared. One is usually
referred to in the industry as ground loaf. This is generally
prepared by contacting all the key components such as the meat and
grain together with water and then heating and mixing together in a
series of apparatuses, a single apparatus, or one apparatus, such
as a thermal screw cooker/mixer. In this manner all of the major
components as well as the minor components such as colorants, oils,
vitamins, and vitamin-like materials are combined at an early
preprocessing step and all processed together. Following this
procedure an essentially homogeneous, intracellular honeycomb-type
(hence "ground loaf") mass is produced which is readily packaged
into a cylindrical container. A second wet diet is generally
referred to in the industry as "chunk and gravy". This wet diet is
usually produced by grinding meat, mixing, emulsifying, and then
mixing the meat further with water, oil and grains and other
materials if desired. This mixture is then fed into a cooking
apparatus, emitted therefrom, cut, cooled and then sent for various
stage fills. Usually in a two-stage fill, a gravy is added to the
chunk. The gravy is prepared in the usual manner, for example, by
mixing grains, starches, water, vitamins, if desired, and other
materials into a mixing tank wherein it is heated and then fed to
the container holding the chunky materials. As opposed to the
ground loaf, this diet has physically separated, discrete
chunks-pieces-of the ground meat and grains as prepared. These
discrete particles are present in the gravy-type liquid in the
final container. The product produced by "chunks and gravy" process
has been used in pet food for many years.
[0002] As opposed to these standard forms of wet diet, a new
composition, which can be potentially described as a hybrid of the
two distinct physical forms of ground load and chunk/gravy, has now
been discovered and is specifically designed for canines. The new
physical form is prepared by a process which utilizes two distinct
sub processes; a thermal process to preserve the physical and to an
extent the chemical integrity of the meat component and a
modified-gravy making process to bind the meat mix and the grain
mix so as to enhance a "hearty-ground" appearance which has
visually recognizable discrete meat particles within the
essentially homogeneous mass of the finished product. This new
process can result in substantial cost reduction in capital
investment for machinery as well as labor. This process and novel
"chili" composition is extremely difficult to achieve for a canine
product because of the lower quantity of meat present in its diet
in comparison to a feline, for example, 20-35% in canine and 40-70
wt. % in feline. The difference is made up in additional grains
which further accentuates the difficulty in achieving this visibly
distinct canine diet.
SUMMARY OF THE INVENTION
[0003] In accordance with the invention, there is a canine pet food
composition comprising a meat based material having an essentially
solid mass assuming the shape of the container in which it is
packed, said pet food composition having visually recognizable
discrete meat particles with a moisturized appearance upon slicing
the pet food mass after departure from the said container.
[0004] A further aspect of the invention is a meat and grain based
canine pet food composition, which visually is a hybrid between a
ground loaf and chunk and gravy prepared by a process
comprising
[0005] (a) heating the meat portion of the composition to a
temperature at or below the denaturation point of the meat
portion,
[0006] (b) separately from the meat portion, and portion (c) mixing
grain or a mixture of grains together with water to an elevated
temperature that will achieve or essentially achieve hydration,
gelatinization and retrogradation of the grain or mixture of
grains, and breakdown or essentially breakdown complex carbohydrate
to simpler carbohydrate;
[0007] (c) separately from the meat portion (a) and grain (b)
preparing a viscosity building fluid or slurry which when combined
together with components (a) and (b) forms at least an essentially
homogeneous mass during a container filling process, and (d)
combining and mixing (a), (b) and (c) while maintaining temperature
of combined mass.
[0008] A still further aspect of the invention is a process for
preparing meat and grain based composition canine pet food, which
comprises
[0009] (a) heating the meat portion of the composition to a
temperature at or below the denaturation point of the meat
portion,
[0010] (b) separately from the meat portion, and portion (c) mixing
grain or mixture of grains together with water to an elevated
temperature that will achieve or essentially achieve hydration,
gelatinization and retrogradation or mixture of grains, and
breakdown or essentially breakdown complex carbohydrate to simpler
carbohydrate,
[0011] (c) separately from the meat portion (a) and grain (b)
preparing a viscosity building fluid or slurry which when combined
together with components (a) and (b) forms at least an essentially
homogeneous mass during a container filling process, and
[0012] (d) combining (a), (b), and (c) while maintaining
temperature of combined mass.
BRIEF DESCRIPTION OF THE DRAWINGS
[0013] FIG. 1: Prior art ground loaf process
[0014] FIG. 2: Prior art chunk and gravy process
[0015] FIG. 3: Invention "thermal set" process
[0016] FIG. 4: Photograph of diet produced by invention process
DETAILED DESCRIPTION OF THE INVENTION
[0017] Traditionally, containerized pet food such as canned pet
food is divided into two categories: chunk and gravy type products
and ground loaf product.
[0018] The chunk and gravy product comprises a preformed meat
particle prepared by making a meat emulsion which is extruded and
formed by physical pressure or thermal energy such as cooking with
steam, cooking in water, oven dry heat and the like. A product,
cooked meat, is diced into chunks, which are eventually mixed with
a gravy or sauce. The two components are then filled into a
container, usually a can, seamed and sterilized.
[0019] A ground loaf product is generally prepared by mixing the
various components, for example, meats, grains, vitamins, minerals
and water, usually by steam and added water. The solid components
are previously ground together. The total meat, grain, water and
other component mixture is then heated to a low temperature of
6.degree. F. or to a higher range of 180-200.degree. F. depending
upon the specific components. The products are filled in the cans,
seamed and retorted for sterility. The finished product generally
has a moisture range of about 65% to about 85%. These ground loaf
products can be made on a batch to batch basis or a continuous
process in which the three major components, meats, grains and
water are continuously added and mixed together in a thermal screw
cooker/mixer. During this process, and particularly at this stage,
everything is treated as a single ingredient regardless of the
physical or chemical characteristic of the individual ingredient,
component and the formulation. Examples of such physical and
chemical properties are boiling point difference, gelatinization
temperature of grain-types, protein denaturation temperature of the
various meats, and the like. As a result of such processing, there
is a wide range of textural differences in terms of softness and
firmness, stickiness and mushiness and other easily evaluated
parameters of the final composition, which occur from batch to
batch and composition to composition.
[0020] Therefore, it is an advantage of this invention that various
components in the formulation, particularly the components such as
meat and grains, are processed to bring out their optimal physical
and chemical characteristics for presence in the final composition.
This gives a more consistent and controllable product.
[0021] Still further the processing of the invention brings about a
final product which has a better texture, is firmer and /or less
sticky. This inventive process increases the chemical and physical
functionality of each component in the formulation. Each one has a
tendency to maintain its own discreteness and integrity.
[0022] As mentioned previously, the normal ground loaf process
mixes all components and then heats it to an approximate
temperature range of about 180.degree. F. to 200.degree. F. for
canine products. In this new process the meat components are
"thermally set" at and/or below temperatures of protein
denaturation of the mixture and heated essentially by themselves,
that is, with the essential or total absence of grains, additional
water, vitamins, minerals, and the like. This heating process
generally improves the texture of the meats by inactivating the
bacterial and tissue enzyme processes, it is believed, thereby
providing a final pet food composition which is friable, that is,
breaks under stress. The temperature treatment is such that a
slight coagulation of the protein occurs which contributes to the
moisturized appearance of the protein in the final product.
[0023] The grains may also be treated separately and then added to
the previously "thermally set" meat. The grains are mixed and
cooked at a temperature range which will achieve or essentially
achieve hydration, gelatinization, and retrogradation so as to
improve their binding to the meats and/or reduce the stickiness or
increase the firmness of the finished product texture.
Additionally, complex carbohydrate is broken down to simpler
carbohydrate. An Elevated temperature is needed to accomplish these
properties. Basically, temperatures up to 180-200.degree. F. but
desirably not exceeding 180-185.degree. F. can be employed.
[0024] Finally, various "gravy" type components are made by heating
such as native starches, water and the like to prepare a viscosity
building slurry or fluid. The purpose of such preparation is to
increase the cohesiveness of the two components (a) and (b) so as
to maintain an essentially or totally homogenous mass during the
filling process into the container.
[0025] With respect to the meats, "thermal setting" is achieved by
heating the meat components to, or directly below, the temperature
of denaturation of the meat protein. This generally ranges from
about 120.degree.0 F. to 125.degree. F. for fish protein to about
180.degree. F. or higher for skeletal muscle protein of cattle.
Lying somewhere in between this range are the denaturation
temperatures of muscles from chicken and pigs. If there is a
combination of such meats, the temperature of heating is at or
below the denaturation temperature of the mixture. This can be
fairly ascertained by the texture and/or the color of the
mixture.
[0026] With respect to grains, grain when exposed to thermal
treatment with added water will go through processes including
hydration, gelatinization and retrogradation. Additionally, at the
elevated temperature, breakdown of complex carbohydrate to simpler
carbohydrate is achieved. By properly balancing carbohydrate
sources, one can obtain the proper stickiness or binding for
maintaining certain textures as desired. For example, short chain
polysaccharides tend to be sticky and gluey and longer chain
polysaccharides are less sticky and gluey than the shorter chain.
Generally, simple sugars such as sucrose and glucose are capable of
"binding" which is detrimental if one desires a friable texture of
the finished product of this invention. Basically the desired
texture of this hybrid diet is achieved by longer chain
polysaccharide and starches, such as native or non-chemically
modified starches such modifications by heat and/or pressure.
Examples of grains which can be employed are the standard or
natural, chemically non-modified materials such as cornstarch,
potato starch, cellulose and rice starch. Exemplary of these
natural starches are National Starch 150, a natural corn starch,
and natural potato starch. Heat and/or pressure treated materials
can also be employed such as Novation 1600 a heat and pressure
treated potato starch available from National Starch, Novation 2700
a heat and pressure treated corn starch also available from
National Starch and heat and pressure treated rice starch such as
Remy DR. These natural and heat and/or pressure treated grains have
the further advantage in maintaining proper gastrointestinal tract
balance and good overall stool quality.
[0027] The gravy type components of "c" of the invention include
native starch such as National Starch 150 and various
non-chemically and chemically modified starches such as dextrin.
These materials include Novation 1600, a potato starch; Novation
2300, a corn starch, and Remy DR, a rice starch.
[0028] By utilizing appropriate carbohydrate sources, one can
obtain the proper stickiness or binding which helps provide the
desirable friable texture in the finished canine product.
[0029] The components are heated with water to about
180-200.degree. F. to provide a viscosity buildup slurry or fluid
so as to maintain an essentially or totally homogeneous mass during
the filling process while post retorting (after filling) these
material(s) will retrograde to deliver the desired characteristics
such as friable texture in the final packaged canine diet when
opened for consumption.
[0030] Below are descriptions of the two prior art processes and
the inventive process of this disclosure. In this manner the
differences are easily ascertained.
DETAILED DESCRIPTION OF DRAWINGS
[0031] The prior art ground loaf process is generally carried out
in the art as described in FIG. 1. Meats are reduced in size in an
extructer 1, and transferred through line 2 to a grinder 3. The
ground meats are transferred through a line 4 to a cooker/mixer 5
where the meat slurry is cooked. The cooked slurry is fed through
line 6 to a thermal screw cooker/mixer 13. The grains used in the
ground loaf diet are mixed in a mixer 7 and transferred through
line 8 to a shear mixer 9 where they are sheared together with
water from container 11, fed via line 12 and 14 to the shear mixer
9. The contents of the shear mixer are then transferred to the
thermal screw cooker/mixer 13 through line 10. Additional water can
be transferred through lines 12 and 16 to the thermal screw
cooker/mixer, 13. Steam 26, is then added through 27 to the thermal
screw cooker/mixer where necessary and the ground loaf diet is
heated and mixed through the shear of the screw cooker mixer to the
usual temperature for diets. Generally, for a canine diet this
temperature is about 180-200.degree. F. Also present in the thermal
screw cooker mixer 13, are various small quantities of additives
such as iron oxide, carnitine, oil, and liquid flavors transferred
through line 15. The properly cooked mixed and extructed canine
diet is then transferred through line 16 to an emulsifier 17 or
transferred through line 20 to a holding tank line 21 wherein it is
transferred to a filler 23 through line 22, wherein they are filled
through line 24 to the final container 25.
[0032] The chunk and gravy process is shown in FIG. 2. Meats are
ground in a container, 30 and transferred through line 31 to a
mixer, 32 and then transferred to an emulsifier 34, through line
33. After emulsification, they are transferred to a second mixer,
36, through line 35 where they are mixed with water transferred to
the mixer through line 38, oil transferred to the mixer through
line 39, and grains transferred to the mixer through line 40. After
thorough mixing, the total mixture is transferred to a chunk
forming apparatus, 41 through line 37. The formed chunks are then
transferred to a cooking tunnel, 43 through line 42, where they are
further cooked and then to an apparatus, 45, which cuts and cools
the formed diet through line 44. The diet is now transferred to a
holding tank, 47 through line 46, and then transferred through line
48 to a first stage fill 49, where it is held. During this process,
the gravy system is prepared in a mixing tank 59, which is fed
vitamins and other small quantities of various additives 52 through
line 55, water from 53 through line 56, and various gums and
starches utilized in the gravy system from 54 through line 57. In
tank 58, they are then thoroughly mixed with heat added through
line 59 from a heat reservoir, 59a, and then transferred to a
holding tank, 62 through line 60. Additional heat may be necessary
in the holding tank and is transferred through line 61. The gravy
system is now transferred to the second stage fill system, 51,
through line 63. During this time, the chunk formulation is also
transferred to the second stage fill, 51 through line 50, which is
the line coming from the first stage fill, 49. Within the second
stage fill, the chunk diet is thoroughly coated and mixed with the
gravy system. This mixture is then transferred to a seamer 65,
through line 64.
[0033] FIG. 3 shows the inventive thermal set process of this
disclosure. It is readily observed that the steps are significantly
less and provide a diet, which is substantially different in
appearance than either the chunk in gravy or the ground loaf
products. The meats are mixed in a mixer, 75 and transferred
through lines 76 to a cooker, 77. After being cooked at a
temperature at or below the denaturation point of the meats or the
mixture of meats, the mixture is transferred to a second mixer, 82,
through line 78. During this time period, the grains utilized in
the formulation are mixed with various vitamins and minerals in
container, 80, and transferred through line 81 to the mixer 82.
Also, during this time, the non-chemically modified starches,
natural starches, and/or carbohydrates and water are mixed together
in container 83, transferred to the cooker 85 through line 84,
wherein they are cooked and then transferred through line 86 to
mixer 82, wherein all three components are mixed together at the
prevailing temperature. Heat can be added to maintain the
prevailing temperature, if desired, but it is generally not
necessary nor desirable to go above about 180.degree. F. This diet
is then transferred to filler 88, through line 87. In this manner,
the diet of this disclosure is readily prepared.
[0034] FIG. 4 is a photograph of the diet of the invention showing
the appearance of the diet.
[0035] In further description, a meat protein source, component
(a), a grain mix with vitamin and mineral component (b), and
non-chemically modified starch, natural starch and/or
carbohydrate/water, component (c) are mixed together in a mixer to
provide a mass having meat particles with a moisturized appearance
and visually recognizable discrete food particles when filled into
a can.
[0036] A meat protein source is a meat mix 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, tongues and the like. The meat protein source is generally
ground through different grind-plates ranging from about x inch to
about 1 inch, depending on the discrete food particle size
requirements in the finished product.
[0037] Generally, the meat preferably comprises about 15 to 25%
protein with a moisture content range from about 55 to 75% by
weight and the fat content about 5 to 15%.
[0038] The composite meat mix is mixed and heated in any suitable
mixer/cooker. For example, a twin screw mixer, a twin ribbon mixer,
an overlapping paddle mixer, or a combination of the above
mentioned features such as screw/ribbon/paddle with live steam
injection. Mixing is to ensure that the meat mix is homogeneously
coagulated at or below the temperature of protein denaturation of
the said meat protein source. This generally ranges from about
120.degree. F. for fish protein to about 170.degree. F. or higher
for skeletal muscle protein of mammals (cattle and lamb). Lying
somewhere in between this range are the denaturation temperatures
of muscles from chicken and pigs. If there is a combination of such
meats, the temperature of heating is at or below the denaturation
temperature of the mixture.
[0039] In order to provide the recognizable discrete meat particles
in finished product, the mixer/cooker provides sufficient mixing as
well as good temperature control during mixing and heating. An
overheated meat protein generally loses textural integrity,
therefore losing discrete particle appearance.
[0040] Grain mix with preferably added vitamin and mineral,
component (b), can be a single grain, or a mixture of grains such
as oat fiber, cellulose, peanut hull, beet pulp, parboiled rice,
and corn gluten meal with added salt, spices, seasonings, vitamins,
minerals, flavorants, colorants, and the like. The amount of this
additive mixture is at least partially dependent on the nutritional
requirements for different life stages of the animals based on
Association of American Feed Control Officials regulations
(AAFCO).
[0041] The temperature of heating during mixing ranges from about
150.degree. F. to about 180.degree. F. to achieve or essentially
achieve hydration, gelatinization and/or retrogradation of
grain/carbohydrate for certain desired texture of diet. Complex
carbohydrate is broken down to simpler carbohydrate.
[0042] Component (c) is generally comprised of materials as
previously noted. These materials are selected to provide
pre-processing (thick) viscosity for filling requirement when these
3 main components (a), (b), and (c) are mixed together in a mixer.
The pre-processing viscosity is important in preventing component
separation during filling the 3 components as a single entity at
the filler. Native or non-chemically modified starch has the
characteristics of thick and thin, therefore, it is thick during
filling, but viscosity will break down (thin) after retorting to
provide the recognizable discrete meat particles in finished
product.
[0043] Component (c) comprising the non-chemically modified starch,
natural starch, and/or carbohydrate with the presence of water when
exposed to thermal treatment will be hydrated, gelatinized and
retrograded at temperatures up to 180 to200.degree. F. By properly
balancing carbohydrate and/or the above starch sources, one can
obtain the proper stickiness or binding for maintaining certain
textures as desired. For example, it is now understood that short
chain polysaccharides tend to be sticky and gluey and that long
chain polysaccharides are less sticky and gluey than the shorter
chains when processed. Generally speaking, shorter chain
polysaccharide such as those obtained from ground whole wheat and
corn are capable of "binding" with water to become sticky, which is
detrimental if one desires a discrete particle texture in finished
products. Examples of long chain polysaccharides are gums,
cellulose and the like. This will provide less sticky, firmer final
products.
[0044] Components (a), (b) and (c) are mixed in any suitable mixer
without any further heating. Maintenance of the temperature
achieved in the individual mixing steps, however, should be
achieved. Allowing the temperature to fall too far mitigates the
temperature treatment of each component alone. They enter this
mixer at the temperature at or slightly below that which they were
each treated at prior to this mixing together. For mixing purposes,
a twin screw mixer, a twin ribbon mixer, or an overlapping paddle
mixer can be sufficient. The mixing should be enough to ensure that
all 3 components are formed into a single entity for filling.
[0045] Although not essential to the invention, the general wt % of
the composition of the canine diet can be the following:
[0046] Meat--about 20 wt % to about 40 wt %, desirably about 25 wt
% to about 35 wt %;
[0047] Grain--about 8 wt % to about 16 wt %, desirably about 9 wt %
to about 13 wt %; and
[0048] Gravy--about 40 wt % to about 55 wt %, desirably about 45 wt
% to about 52 wt %.
[0049] The final mixture is filled into cans, which are then sealed
and sterilized. In this case, the product produced a solid mass
with recognizable discrete meat particles with a moisturized
appearance.
[0050] With respect to the general times of various heat
treatment(s) in the process of the invention, when preparing the
meat component (a), incipient spoilage and too much coagulation
should be avoided. Generally, heating is no more than about 15 to
20 minutes. Grain component (b) is generally preformed for canine
diet, further heating is not necessary. Starch slurry (c), heating
is generally not more than about 2 hours, otherwise, product
appearance can be negatively affected.
EXAMPLE 1
[0051] A meat mix comprising skeletal muscle from poultry or swine
and its meat by-products is prepared using about 30% of the total
weight of finished product. The resultant meat mix has moisture
content of 73.12%, 16.13% protein, and 9.00% fat. Such meat protein
source is homogeneously mixed and coagulated at 150 to 160 degree
F. with live steam in a ribbon/paddle mixer. The coagulated or
thermally set meat component picks up about 5% steam condensate,
therefore coagulated meat component comprises 34 to 35% of the
total weight of finished product.
[0052] A grain mix comprising 4 wt. % parboiled rice and 7 wt. %
cellulose at a total of 11 % of the total weight of finished
product with minerals and vitamin, colorant and flavor about 1% by
weight of finished product is prepared.
[0053] A cooked starch slurry component is then prepared by mixing
together 4% National 150 starch, 4% Novation starch 2300 and
water/steam making up the remainder (all percentage by weight of
starch slurry. The starch slurry is then heated to 190 to 200
degree F. to develop a target viscosity of 5 to 8 cm/30 seconds @
180 degree F. (Botswick Consistometer).
[0054] Immediately after all 3 components are prepared separately
as described above, they are evenly blended in a regular mixer
without further heating. The blending ratio of meat component,
grain component and starch slurry is 36:12:52 wt. %, respectively.
The final mixture is filled into cans, sealed and sterilized. The
resultant product after sterilization has a hearty ground texture
appearance with visually recognizable meat particles which neither
resembles ground loaf nor chunks and gravy products.
EXAMPLE 2
[0055] A meat mix comprising skeletal muscle from cattle, poultry,
swine and its meat by-products is prepared using about 38% of the
total weight of finished product. The resultant meat mix has
moisture content of 69.97%, 14.51% protein, and 13.60% fat. Such
meat protein source is homogeneously mixed and coagulated at 160 to
170 degree F. with live steam in a ribbon/paddle mixer. The
coagulated or thermally set meat component picks up about 5% steam
condensate. Therefore, the resultant component comprises about 42
to 43% of the total weight of finished product.
[0056] A grain mix comprising of 5 wt. % pearled barley and 4 wt. %
cellulose at a total of 9% of the total weight of finished product
with vitamin, minerals and colorant about 1.5% by weight of
finished product is blended together.
[0057] A starch slurry is prepared by mixing together 5 wt. %
National 150 starch, 3 wt. % Remy DR rice starch, and water/steam
making up the remainder (all percentage by weight of starch
slurry). The starch slurry is then heated to 190 to 200 degree F.
to develop a target viscosity of 5 to 8 cm/30 seconds @ 180 degree
F. (Botswick Consistometer) for filling requirement.
[0058] Immediately after all three components are prepared
separately as described above, they are evenly blended into a
regular mixer without further heating. The blending ratio of meat
component, grain component and starch slurry is 43:11:46 wt. %,
respectively. The resultant product after sterilization has a
hearty ground texture appearance with visually recognizable meat
particles which neither resembles ground loaf or chunks and gravy
products.
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