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Pet food and processes of producing the same

A technology of grain and dairy products, applied in animal feed, animal feed, additional food elements, etc., can solve the problems of starch damage products burning, etc., and achieve the effect of promoting and maintaining oral health, low calorie, and low density

Inactive Publication Date: 2009-05-27
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at these water activities, if using prior art methods, there is not enough water for hydration, and cooking at very high temperatures and pressures, or prolonged cooking at high temperatures, often results in high levels of Starch damage and / or burning of products

Method used

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  • Pet food and processes of producing the same
  • Pet food and processes of producing the same
  • Pet food and processes of producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0105] Dry Blend (% Total Formula) (Combination 1)

[0106] ●-21% expanded rice (RIZINEL EX 180)

[0107] ●-15.6% Wheat Bran

[0108] ●-3% puffed wheat

[0109] ●-3% Sorbitol

[0110] ●-3% poultry meal

[0111] ●-15.6% glycerin

[0112] ● -21.9% water

[0113] ● -16.9% other ingredients

[0114] Extrusion is done keeping the following parameters:

[0115] ●300RPM

[0116] ●SME=240KJ / Kg

[0117] In alternative embodiments, the same extrusion parameters and other combinations of activated starch materials, protein materials and bridging substances can be used, as shown in Table 1:

[0118] Table 1

[0119]

[0120] Produced by Danisco, Copenhagen, Denmark, Produced by Soufflet, SA, Valenciennes, France, DATEM is an abbreviation for diacetyl tartrate monoglyceride.

Embodiment 2

[0122] In one embodiment of a pet treatment article. By definition, pet treats are not a complete and nutritionally balanced main meal. This therapeutic agent was prepared by extrusion following the same formulation as described in Example 1 with the following modifications:

[0123] Dry Blend (% Total Formula):

[0124] ● 33% expanded rice ( EX150)

[0125] ●25% wheat bran

[0126] ●3% puffed wheat

[0127] ●3% poultry meal

[0128] 6% of other ingredients (preservatives, flavors, colorants, anti-stalling agents)

[0129] Liquid Mixture (% Total Formula)

[0130] ●20% glycerin

[0131] ●10% water

Embodiment 3

[0133] Another embodiment of a pet treatment is as follows. The recipe was the same as Example 2, except pork gelatin was used as the protein source instead of wheat bran. Because the bran was replaced by the gel, the resulting product had a different texture, which was softer than the treatment described in Example 2.

[0134] Dry Blend (% Total Formula)

[0135] ● 33% expanded rice ( EX180)

[0136] ●25% Pork Gel

[0137] ●3% puffed wheat

[0138] ●3% poultry meal

[0139] 6% of other ingredients (preservatives, flavors, colorants, anti-aging agents)

[0140] Liquid Mixture (% Total Formula)

[0141] ●20% Glycerin 86

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PUM

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Abstract

The present invention provides methods and products made thereby, wherein a reactive starch constituent, including an edible constituent, is thermally treated to react it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from very strong to soft to apparently dry textures. The wide range of textures enables the provision of food products such as low calorie, digestible and safe, long duration pet food chews. Cooking is preferably carried in an extruder, preferably at low moisture or in the total absence of added water. The methods of dynamic cooking reduce cost in a number of ways including but not limited to decreased process steps, increased throughput, decreased capital expenses and decreased raw product cost. The present invention provides an edible composition that is produced using pre-activated particles, mixing them with solvents providing bonds, inputting energy into the mixture via an extrusion process, which results in a firm cohesive material.

Description

Background of the invention [0001] The present invention generally relates to an edible composition having high structural integrity. The composition may include processed materials and foods. More specifically, the present invention relates to a method of providing a digestible cohesive product with a controlled texture, and the product so obtained. [0002] There are many methods of preparing food and biodegradable polymers. For food, these methods can generally be classified as static (stationary) or dynamic methods. Static methods may be defined as those in which the ingredient batch is placed in a cooking vessel and held stationary or without movement while cooking (eg, during an oven roasting process, pressure forming, or roasting). These methods include those in which the batch is moved on a conveyor through a cooking device, such as a torrefaction tunnel. wherein the components remain stationary relative to the surface on which they are transported or the container...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K1/18
CPCA23K1/10A23K1/103A23K1/1643A23K1/007A23K1/1846A23K1/003A23K1/14A23K1/1631A23K10/12A23K10/20A23K10/22A23K10/30A23K20/147A23K20/163A23K50/40A23K40/25A23K40/20
Inventor P·皮巴洛特A·瓦特莱恩P·雷纳斯
Owner NESTEC SA
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