CA1103978A - Preparation of non-agglomerated semi-moist pet food - Google Patents
Preparation of non-agglomerated semi-moist pet foodInfo
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- CA1103978A CA1103978A CA307,726A CA307726A CA1103978A CA 1103978 A CA1103978 A CA 1103978A CA 307726 A CA307726 A CA 307726A CA 1103978 A CA1103978 A CA 1103978A
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Abstract
PREPARATION OF NON-AGGLOMERATED SEMI-MOIST
PET FOOD
ABSTRACT OF THE DISCLOSURE
There is disclosed a method for the manufacture of a non-agglomerated, semi-moist, solid pet food having a coating of preservatives and/or appearance and flavor enhancers. The solid pet food typically contains a protein source such as poultry meal, soybean meal and the like and cereal product such as corn or wheat flour in significant proportions which various chicken, meat or fish by-products as flavor sources and a sufficient quantity of a water binding material to function as a bacteriostatic additive.
This product is conventionally extruded to produce a product having about 20 weight percent water and it is often desired to coat the product after its manufacture with materials such as antimycotic additives or flavor or appearance enhancers. This invention comprises the holding of the coated solid product for a sufficient time to permit the coating to become absorbed into the solid product, typically for a period of from 0.5 to about 24 hours and, thereafter, tumbling or agitating the product to break up agglomerates prior to packaging of the solid products.
PET FOOD
ABSTRACT OF THE DISCLOSURE
There is disclosed a method for the manufacture of a non-agglomerated, semi-moist, solid pet food having a coating of preservatives and/or appearance and flavor enhancers. The solid pet food typically contains a protein source such as poultry meal, soybean meal and the like and cereal product such as corn or wheat flour in significant proportions which various chicken, meat or fish by-products as flavor sources and a sufficient quantity of a water binding material to function as a bacteriostatic additive.
This product is conventionally extruded to produce a product having about 20 weight percent water and it is often desired to coat the product after its manufacture with materials such as antimycotic additives or flavor or appearance enhancers. This invention comprises the holding of the coated solid product for a sufficient time to permit the coating to become absorbed into the solid product, typically for a period of from 0.5 to about 24 hours and, thereafter, tumbling or agitating the product to break up agglomerates prior to packaging of the solid products.
Description
This invention relates to pet foods and, in particular, to a coated pet food of improved appearance and flavor.
Intermediate moisture food products have been employed to a substantial extent as pet foods which can be packaged and stored without special handling to prevent decomposition. The products are typically formed with substantial amounts of a protein source such a poultry meal, fish meal, soybean meal and the like and a cereal product such as corn or wheat flour and the like which is gelatin-ized during the manufacture to serve as a binder for the product. The product can also contain a flavor enhancer such as meat by-products, e.g., ground fish, poultry or meat by-products and includes a suitable water binder such as propylene glycol or sugar to impart a bacteriostatic and antimycotic action. Typical of such a product is that described in U.S. Patent 3,852,483 issued December 3, 1974 to Ralston Purina Company.
The products produced in this manner have a gen-erally porous appearance and it is desirable to coat the product with materials such as fats or oils to impart a shine to the products, improving the appearance as well as the flavor and palatability of the products. Frequently, a bacteriostat, such a propylene ~lycol, or potassium sorbate as antimycotic agent are included in the coating to prevent mold formation on the product.
- Experience in coating of products of the afore-described type has revealed that the coated products tend to agglomerate or bunch and do not remain as free flowing particulate solids.
Intermediate moisture food products have been employed to a substantial extent as pet foods which can be packaged and stored without special handling to prevent decomposition. The products are typically formed with substantial amounts of a protein source such a poultry meal, fish meal, soybean meal and the like and a cereal product such as corn or wheat flour and the like which is gelatin-ized during the manufacture to serve as a binder for the product. The product can also contain a flavor enhancer such as meat by-products, e.g., ground fish, poultry or meat by-products and includes a suitable water binder such as propylene glycol or sugar to impart a bacteriostatic and antimycotic action. Typical of such a product is that described in U.S. Patent 3,852,483 issued December 3, 1974 to Ralston Purina Company.
The products produced in this manner have a gen-erally porous appearance and it is desirable to coat the product with materials such as fats or oils to impart a shine to the products, improving the appearance as well as the flavor and palatability of the products. Frequently, a bacteriostat, such a propylene ~lycol, or potassium sorbate as antimycotic agent are included in the coating to prevent mold formation on the product.
- Experience in coating of products of the afore-described type has revealed that the coated products tend to agglomerate or bunch and do not remain as free flowing particulate solids.
-2-.
lf~337a This invention comprises a method for the manu-facture of a free flowing, particulate, intermediate mois-ture pet food which has a coating of a flavor and/or appear-ance enhancer. The method comprises the post manufacturing treatment of an intermediate moisture pet food by the steps of storing a coated pet food product for a predetermined time interval sufficient to permit absorption of the coating into the pores of the product and, thereater, breaking up agglomerates which are formed during the storage period.
Thereafter the product can be stored and packaged in a conventional manner and will be found to be free of any agglomeration tendencies.
More specifically the invention is a method for the preparation of coated, nonagglomerating, solid particles of semi-moist animal fGod which comprises: (1) applying a coating comprising an aqueous emulsion of from 15-50 weight ~er cent of a fat to the surface of a semi-moist granular product having from 10 to about 40 weight per cent moisture, ; 20 to about 60 weight per cent of a cereal product and from 2 to about 30 weight per cent of a water binder in an amount sufficient to impart bacteriostasis thereto, the application of said coating being from 10 to about 35 weight per cent of said semi-moist granules; (2) storing the coated particles for a time period of from 1/2 to about 24 hours, sufficient to reach an equilibrated distribution of said coating throughout the matrix of said particles; (3) and thereafter withdrawing said coated product ~rom storage and agitating the product to breakup clumps and agglomerates formed during storage; and (4) thereafter packaging the coated particles in consumer containers.
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The lnvention will be described with reference to the FIGURE which is a schematic flow diagram of the practice of the invention.
This invention comprises a method for coating of a semi-moist solid pet food to apply thereto a high content of preservatives and flavor and appearance enhancers including gravies and hydrolysates containing fats and oils, propylene glycol, glycerine, corn syrup and the like.
The semi-moist pet food which is coated in accor-dance with the invention generally comprises a composition of ingredients such as cereal products, protein sources, flavor enhancers and a sufficient quantity of a water binder to impart bacteriostasis thereto. The moisture content of such products is usually from about 20 to 40 percent and the product contains optional quantities of miscellaneous ingredients such as vitamins and stabilizing additives such as gums, e.g. carboxymethocellulose, and emulsion stabili-zing ingredients, etc. The following table will summarize the ingredients and the broad and preferred concentration ranges for these ingredients:
Concentration, Weight Percent Ingredient Broad Preferred 25 Cereal Product 20-60 35-50 Protein Source 15-35 20-30 Flavor enhancer 3-20 5-12 Water binder 2-30 3-8(a) (a) pre~erred range for propylene glycol 1~¢)3S~
TAsLE l (continued) Concentration, Weight Percent Ingredient sroad Preferred 16-30~b) Water(C) 10-40 20-30 Misc. 0-5 1-3 The cereal product which is included in the semi-moist pet food can be a grain cereal flour such as corn, rice, wheat, rye, oats, barley, sorgum flour and, of these, corn and wheat flour are prepared because of their availa-bility and low cost. As used herein, flour includes coarse ground products such as meals and farinas as well as finely ground and bolted products.
The protein source can be a meat or vegetable source having a high protein content, typically a protein concentration of from 40 to about 90, preEerably from about 50 to 70, weight percent. Suitable protein sources for this purpose include fish meal, poultry meal, soybean meal, cottonseed meal, etc.
Flavor enchancers which can be used include flavor sources such as various meat byproducts, including liver, chicken, tuna by-products or fish solubles, the latter being the concentrate of the cooking water from a fish cannery.
:
(b) preferred range for sugars ~c) total moisture of which about 50-70 percent i9 added water : ~.
The water binder is commonly any water soluble monosaccharide or reducing or nonreducing polysaccharides :
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and their degradation products. Preferably, sugars of low molecular weight are employed to provide a substantial increase in osmotic pressure of the sugar solution, thereby enhancing the bacteriostatic effect of these additives.
When the composition relys on a sugar as the principal water binder, the concentration of the sugar is from about 16 to about 30 weight percent and preferably 20 to about 30 weight percent of the final products.
Another water binding material which can be employed is a polyhydric alcohol such as glycerol and sorbitol. When a polyhydric alcohol is employed as the principal water binder it is used in relatively low concen-trations, typically from 3 to about 8 weight percent.
The miscellaneous additives of the pet food can include various vitamins such as vitamins A, D and E, tocopherols as well as antioxidants for these materials.
The miscellaneous ingredients can also contain a sufficient amount of a food grade acidulent such as phosphoric, tar-taric, malic, citric, fumaric acids, etc., to provide a pH
to the product to a value from about 4 to about 6. The acidulent enhances the bacteriostatic effect of the afore-mentioned water binder.
Salts and inorganic minerals can also be added to supply the dietary requirements of these materials, e.g., sodium chloride, dicalcium phosphate, zinc oxide, ferrous sulfate, etc., can be employed as the miscellaneous addi-tives. The aforementioned products are blended together with a sufficient quantity of water to provide a moisture content in the finished product from 20 to about 40 weight percent. The resulting mixture is thereafter subjected to .. , ~
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sufficient heating, preferably under pressure, to cause gelatinization of the starch in the cereal product whereby the gelatinized starch serves as a binder to consolidate the mixture into a solid, semi-moist material. Typically the necessary cooking is performed in an extruder cooker where the product mixture is subjected to steam temperatures of from 250-350F and for a period of time from about 3 to about 20 seconds and is discharged under sufficient pressure to form a solid extrudate. The extrudate is then chopped into lengths, typically to form particles of approximately 1/8" diameter and 1/8" long to about 3/4" diameter to 3/4"
long.
The extruded product typically has from 20 to about 30 weight percent moisture and has a dry, porous, exterior surface.
Because of the inadequate simulation of meat products, it is desirable to coat the exterior surface of the aforedescribed semi-moist pet food product to impart a shine and texture to the surface that more closely resembles the appearance of meat products. Additionally, it is desirable in many instances, to coat the surface of the product with various anti-mycotic additives such a~ potassium sorbate in sufficient concentration to inhibit surface growth of molds. Other materials that can be included in the coating to enhance the appearance or flavor of a semi-moist pet food include gravies and broths obtained by cooking of meat products, hydrosylates obtained by enzymatic or acid digestion of meat and poultry by-products, corn syrup, molasses, etc.
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It is preferred to employ a coating composition having a fat content from 15 to about 40 weight percent, preEerably from about 20 to about 35 weight percent so that the coating will impart a high luster or shine to the coated product. The coating vehicle is typically water which is present in a concentration from 30 to about 70, preferably from 40 to about 60, weight percent. A protein source such as hydrosylate obtained by the hydrolysis of chopped and washed animal viscera such as fish viscera, e.g., viscera of tuna, mackerel, perch, bonito, etc.; poultry viscera, viscera of animals such as goat, lamb, horse, pig, etc. Of these, poultry viscera is preferred.
The following is a preferred coating composition for use in the invention:
Ingredient Concentration, Weight Percent Poultry fat 15-30 Poultry viscera hydrolysate 15-30 20 Water balance The aforementioned coating composition can contain a trace to minor quantity of any of the aforementioned acidulents, preferably phosphoric acid, to impart stability to the composition.
The coating is applied to the semi-moist pet food using any suitable method to attain a uniform distribution of the coating on the surfaces of the particles. The liquid emulsion coating can be applied by spraying or by dipping or tumbling the semi-moist particles into contact with the g ~', . ~ ' ' 11~3S~7~3 aqueous emulsion coating. Preferably, coating is sprayed onto the semi-moist pet food particles from a spray header positioned over a conveyor belt carrying the particles and the spray is directed downwardly onto the surface of the particles. One or more baffles can be positioned to turn the solids as they pass on the conveyor to expose fresh surfaces for contact by the spray. The amount of the coating which is applied to the surface of the particles should be sufficient to effect a substantial elevation of the moisture content of the product. Typically, extruded semi-moist product contains approximately 20 weight percent water, and the coating is applied to raise the moisture content of this product to approximately 30 weight percent.
This is accomplished by the application of the aforemen-tioned coatings at concentrations of from 5 to about 35 weight percent, preferably from about 10 to about 25 weight ' percent.
The application of the coating can be made at a temperature from ambient up to about 190F. Application at ambient temperature is preferred since less storage time is required in subsequent treatment as the particles need no subsequent cooling. The application of the coatin~ at the aforementioned concentrations will result in semi-moist particles having a soft, mushy exterior surface.
The resultant product from the coating procedure thus described is stored for a sufficient length of time for the surface coating of the high moisture content additive to absorb into the particles. The length of required storage time is variable and depends on the amount of coating ~,~
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applied, particle size and porosity, temperature of appli-ca-tion and depth of particle solids in temporary storage;
the latter factors are significant since hot applications require cooling of the particles to ambient temperatures.
The cooling can be accelerated, if desired, by forced circulation of a cool air stream throuyh the solids. Ty-pically the coated product is stored for a period of time of from 0.25 to about 24 hours, preferably from about ~.5 to about 10 hours after the application of the coating and the tumbling treatment.
The required length of storage for any selected combination of liquid coating and solid product can be readily determined by coating a representative batch of solids and storing the coated solids while periodically sampling and inspecting the solids. The inspection can comprise fragmenting the solid particles and observing if the coating has completely penetrated the particles, an indication of equilibration of the coating distribution.
Alternatively representative samples of the solids can be agitated to break up any agglomerates and then placed in sample containers and reinspected after about 2~ hours.
Samples which have an equilibrated distribution of the coating will be free of any re-agglomeration and the solids will remain free pouring.
It will be observed upon removal of the coated product from the aforementioned storage that agglomerates of the particles have formed. This product is then subjected to a brief agitation, sufficient to break up clumps and agglomerates formed during its storage. The agitation can be achieved by means such as a vibrating conveyor or packaging 35'7~3 equipment used to dispense metered quantities of the solids into the consumer package such as cans, boxes, bags and the like. The resultant product will remain as discrete par-tic:Les and will easily pour from the package even after pro:Longed periods of storage.
The following example will illustrate the practice of the invention and serve to demonstrate results obtainable therefrom:
Example 1 A dry base pet food is prepared from the following ingredients:
Ingredient Weight Percent 15 Meat and meat by-product 15 Poultry by-product meal 20 Ground whole corn 25 Ground wheat 5 Tuna solubles 10 20 Propylene glycol 5 Potassium sorbate 0.1 Artificial food colorings 0.01 Vitamin and mineral supplements 0.75 Anti-oxidant 0.0001 25 Soybean meal 10 Phosphoric acid Water 8.139 100 . 000 .;
11~397~
The dry base food is prepared by the following procedure:
1. The poultry by-product meal, whole corn, wheat and soybean meal are ground through an Ajacs (trade mark) grinder and screened through a 20 mesh screen. The meat and meat by-products are ground through a
lf~337a This invention comprises a method for the manu-facture of a free flowing, particulate, intermediate mois-ture pet food which has a coating of a flavor and/or appear-ance enhancer. The method comprises the post manufacturing treatment of an intermediate moisture pet food by the steps of storing a coated pet food product for a predetermined time interval sufficient to permit absorption of the coating into the pores of the product and, thereater, breaking up agglomerates which are formed during the storage period.
Thereafter the product can be stored and packaged in a conventional manner and will be found to be free of any agglomeration tendencies.
More specifically the invention is a method for the preparation of coated, nonagglomerating, solid particles of semi-moist animal fGod which comprises: (1) applying a coating comprising an aqueous emulsion of from 15-50 weight ~er cent of a fat to the surface of a semi-moist granular product having from 10 to about 40 weight per cent moisture, ; 20 to about 60 weight per cent of a cereal product and from 2 to about 30 weight per cent of a water binder in an amount sufficient to impart bacteriostasis thereto, the application of said coating being from 10 to about 35 weight per cent of said semi-moist granules; (2) storing the coated particles for a time period of from 1/2 to about 24 hours, sufficient to reach an equilibrated distribution of said coating throughout the matrix of said particles; (3) and thereafter withdrawing said coated product ~rom storage and agitating the product to breakup clumps and agglomerates formed during storage; and (4) thereafter packaging the coated particles in consumer containers.
;: . , , , . :. ..... : . . . .
llQ;~97~
The lnvention will be described with reference to the FIGURE which is a schematic flow diagram of the practice of the invention.
This invention comprises a method for coating of a semi-moist solid pet food to apply thereto a high content of preservatives and flavor and appearance enhancers including gravies and hydrolysates containing fats and oils, propylene glycol, glycerine, corn syrup and the like.
The semi-moist pet food which is coated in accor-dance with the invention generally comprises a composition of ingredients such as cereal products, protein sources, flavor enhancers and a sufficient quantity of a water binder to impart bacteriostasis thereto. The moisture content of such products is usually from about 20 to 40 percent and the product contains optional quantities of miscellaneous ingredients such as vitamins and stabilizing additives such as gums, e.g. carboxymethocellulose, and emulsion stabili-zing ingredients, etc. The following table will summarize the ingredients and the broad and preferred concentration ranges for these ingredients:
Concentration, Weight Percent Ingredient Broad Preferred 25 Cereal Product 20-60 35-50 Protein Source 15-35 20-30 Flavor enhancer 3-20 5-12 Water binder 2-30 3-8(a) (a) pre~erred range for propylene glycol 1~¢)3S~
TAsLE l (continued) Concentration, Weight Percent Ingredient sroad Preferred 16-30~b) Water(C) 10-40 20-30 Misc. 0-5 1-3 The cereal product which is included in the semi-moist pet food can be a grain cereal flour such as corn, rice, wheat, rye, oats, barley, sorgum flour and, of these, corn and wheat flour are prepared because of their availa-bility and low cost. As used herein, flour includes coarse ground products such as meals and farinas as well as finely ground and bolted products.
The protein source can be a meat or vegetable source having a high protein content, typically a protein concentration of from 40 to about 90, preEerably from about 50 to 70, weight percent. Suitable protein sources for this purpose include fish meal, poultry meal, soybean meal, cottonseed meal, etc.
Flavor enchancers which can be used include flavor sources such as various meat byproducts, including liver, chicken, tuna by-products or fish solubles, the latter being the concentrate of the cooking water from a fish cannery.
:
(b) preferred range for sugars ~c) total moisture of which about 50-70 percent i9 added water : ~.
The water binder is commonly any water soluble monosaccharide or reducing or nonreducing polysaccharides :
11~3~
and their degradation products. Preferably, sugars of low molecular weight are employed to provide a substantial increase in osmotic pressure of the sugar solution, thereby enhancing the bacteriostatic effect of these additives.
When the composition relys on a sugar as the principal water binder, the concentration of the sugar is from about 16 to about 30 weight percent and preferably 20 to about 30 weight percent of the final products.
Another water binding material which can be employed is a polyhydric alcohol such as glycerol and sorbitol. When a polyhydric alcohol is employed as the principal water binder it is used in relatively low concen-trations, typically from 3 to about 8 weight percent.
The miscellaneous additives of the pet food can include various vitamins such as vitamins A, D and E, tocopherols as well as antioxidants for these materials.
The miscellaneous ingredients can also contain a sufficient amount of a food grade acidulent such as phosphoric, tar-taric, malic, citric, fumaric acids, etc., to provide a pH
to the product to a value from about 4 to about 6. The acidulent enhances the bacteriostatic effect of the afore-mentioned water binder.
Salts and inorganic minerals can also be added to supply the dietary requirements of these materials, e.g., sodium chloride, dicalcium phosphate, zinc oxide, ferrous sulfate, etc., can be employed as the miscellaneous addi-tives. The aforementioned products are blended together with a sufficient quantity of water to provide a moisture content in the finished product from 20 to about 40 weight percent. The resulting mixture is thereafter subjected to .. , ~
~1~39'7~
sufficient heating, preferably under pressure, to cause gelatinization of the starch in the cereal product whereby the gelatinized starch serves as a binder to consolidate the mixture into a solid, semi-moist material. Typically the necessary cooking is performed in an extruder cooker where the product mixture is subjected to steam temperatures of from 250-350F and for a period of time from about 3 to about 20 seconds and is discharged under sufficient pressure to form a solid extrudate. The extrudate is then chopped into lengths, typically to form particles of approximately 1/8" diameter and 1/8" long to about 3/4" diameter to 3/4"
long.
The extruded product typically has from 20 to about 30 weight percent moisture and has a dry, porous, exterior surface.
Because of the inadequate simulation of meat products, it is desirable to coat the exterior surface of the aforedescribed semi-moist pet food product to impart a shine and texture to the surface that more closely resembles the appearance of meat products. Additionally, it is desirable in many instances, to coat the surface of the product with various anti-mycotic additives such a~ potassium sorbate in sufficient concentration to inhibit surface growth of molds. Other materials that can be included in the coating to enhance the appearance or flavor of a semi-moist pet food include gravies and broths obtained by cooking of meat products, hydrosylates obtained by enzymatic or acid digestion of meat and poultry by-products, corn syrup, molasses, etc.
,,~''~ .
. ., ~ .
35~
It is preferred to employ a coating composition having a fat content from 15 to about 40 weight percent, preEerably from about 20 to about 35 weight percent so that the coating will impart a high luster or shine to the coated product. The coating vehicle is typically water which is present in a concentration from 30 to about 70, preferably from 40 to about 60, weight percent. A protein source such as hydrosylate obtained by the hydrolysis of chopped and washed animal viscera such as fish viscera, e.g., viscera of tuna, mackerel, perch, bonito, etc.; poultry viscera, viscera of animals such as goat, lamb, horse, pig, etc. Of these, poultry viscera is preferred.
The following is a preferred coating composition for use in the invention:
Ingredient Concentration, Weight Percent Poultry fat 15-30 Poultry viscera hydrolysate 15-30 20 Water balance The aforementioned coating composition can contain a trace to minor quantity of any of the aforementioned acidulents, preferably phosphoric acid, to impart stability to the composition.
The coating is applied to the semi-moist pet food using any suitable method to attain a uniform distribution of the coating on the surfaces of the particles. The liquid emulsion coating can be applied by spraying or by dipping or tumbling the semi-moist particles into contact with the g ~', . ~ ' ' 11~3S~7~3 aqueous emulsion coating. Preferably, coating is sprayed onto the semi-moist pet food particles from a spray header positioned over a conveyor belt carrying the particles and the spray is directed downwardly onto the surface of the particles. One or more baffles can be positioned to turn the solids as they pass on the conveyor to expose fresh surfaces for contact by the spray. The amount of the coating which is applied to the surface of the particles should be sufficient to effect a substantial elevation of the moisture content of the product. Typically, extruded semi-moist product contains approximately 20 weight percent water, and the coating is applied to raise the moisture content of this product to approximately 30 weight percent.
This is accomplished by the application of the aforemen-tioned coatings at concentrations of from 5 to about 35 weight percent, preferably from about 10 to about 25 weight ' percent.
The application of the coating can be made at a temperature from ambient up to about 190F. Application at ambient temperature is preferred since less storage time is required in subsequent treatment as the particles need no subsequent cooling. The application of the coatin~ at the aforementioned concentrations will result in semi-moist particles having a soft, mushy exterior surface.
The resultant product from the coating procedure thus described is stored for a sufficient length of time for the surface coating of the high moisture content additive to absorb into the particles. The length of required storage time is variable and depends on the amount of coating ~,~
3S~7~
applied, particle size and porosity, temperature of appli-ca-tion and depth of particle solids in temporary storage;
the latter factors are significant since hot applications require cooling of the particles to ambient temperatures.
The cooling can be accelerated, if desired, by forced circulation of a cool air stream throuyh the solids. Ty-pically the coated product is stored for a period of time of from 0.25 to about 24 hours, preferably from about ~.5 to about 10 hours after the application of the coating and the tumbling treatment.
The required length of storage for any selected combination of liquid coating and solid product can be readily determined by coating a representative batch of solids and storing the coated solids while periodically sampling and inspecting the solids. The inspection can comprise fragmenting the solid particles and observing if the coating has completely penetrated the particles, an indication of equilibration of the coating distribution.
Alternatively representative samples of the solids can be agitated to break up any agglomerates and then placed in sample containers and reinspected after about 2~ hours.
Samples which have an equilibrated distribution of the coating will be free of any re-agglomeration and the solids will remain free pouring.
It will be observed upon removal of the coated product from the aforementioned storage that agglomerates of the particles have formed. This product is then subjected to a brief agitation, sufficient to break up clumps and agglomerates formed during its storage. The agitation can be achieved by means such as a vibrating conveyor or packaging 35'7~3 equipment used to dispense metered quantities of the solids into the consumer package such as cans, boxes, bags and the like. The resultant product will remain as discrete par-tic:Les and will easily pour from the package even after pro:Longed periods of storage.
The following example will illustrate the practice of the invention and serve to demonstrate results obtainable therefrom:
Example 1 A dry base pet food is prepared from the following ingredients:
Ingredient Weight Percent 15 Meat and meat by-product 15 Poultry by-product meal 20 Ground whole corn 25 Ground wheat 5 Tuna solubles 10 20 Propylene glycol 5 Potassium sorbate 0.1 Artificial food colorings 0.01 Vitamin and mineral supplements 0.75 Anti-oxidant 0.0001 25 Soybean meal 10 Phosphoric acid Water 8.139 100 . 000 .;
11~397~
The dry base food is prepared by the following procedure:
1. The poultry by-product meal, whole corn, wheat and soybean meal are ground through an Ajacs (trade mark) grinder and screened through a 20 mesh screen. The meat and meat by-products are ground through a
3/16" plate on a Weiler (trade mark) grinder.
2. The ground materials are conveyed into a mixer and mixed with the tuna soluble, propylene glycol, potassium sorbate, artificial food colorings, anti-oxidant, vitamin and mineral supplements and water.
3. The admixture is conveyed to the bin that feeds the cooker-extruder (Wenger *trade mark). The cooker-extruder has a 200 hp motor and is operated at a temperature of about 350F and a pressure of about 500 psig.
2. The ground materials are conveyed into a mixer and mixed with the tuna soluble, propylene glycol, potassium sorbate, artificial food colorings, anti-oxidant, vitamin and mineral supplements and water.
3. The admixture is conveyed to the bin that feeds the cooker-extruder (Wenger *trade mark). The cooker-extruder has a 200 hp motor and is operated at a temperature of about 350F and a pressure of about 500 psig.
4. The admixture is cooked and extruded into 3/4" X 3/4" square having a bulk ` density of 24 to 28 pounds per cubic ; 25 foot. The extruded squares are also called base material.
5. The base material square is cooled to about 90F on a wire mesh conveyor using either refrigerated air or at-mospheric air blown on to the base . , , ~: .
11~39'78 material as it moves from one end of the conveyor to the other end.
A coating of the following composition is pre-pared:
Ingredient Weight Percent Animal fat 15 Animal by-product digest 14 Phosphoric acid 0^9 Potassium sorbate 0.1 Flavors and spices 0.5 Water 69.5 100.O
The cooled base material is then conveyed into a tumbling reel and coated with the coating described in Table 4. The amount of the coating depends on the moisture content of the cooled base material. The ratio of the , :
coating to the cooled base material ranges from 20:80 to 10:90. The coating is applied hotj about 190F.
The coated base material is then held in storage and allowed to cool down to room temperature and equilibrate for a length of time of about three hours. After this lapse ;~ .
;, 25 of time, the product, which has the tendency of its parti-' ~ cles to stick to each other, is declumped by mechanical ,, agitatlon and is then packed in cans and/or pouches. The ~inal product has a moisture content of 28 to 35%.
The invention has been described with reference to a preferred mode of practice. It is not intended that the X!
~ . :
3~
invention be unduly limited by this disclosure. Inst~ad, it is :intended that the invention be defined by the method steps and ingredients, and their obvious equivalents, set forth in the following claims.
11~39'78 material as it moves from one end of the conveyor to the other end.
A coating of the following composition is pre-pared:
Ingredient Weight Percent Animal fat 15 Animal by-product digest 14 Phosphoric acid 0^9 Potassium sorbate 0.1 Flavors and spices 0.5 Water 69.5 100.O
The cooled base material is then conveyed into a tumbling reel and coated with the coating described in Table 4. The amount of the coating depends on the moisture content of the cooled base material. The ratio of the , :
coating to the cooled base material ranges from 20:80 to 10:90. The coating is applied hotj about 190F.
The coated base material is then held in storage and allowed to cool down to room temperature and equilibrate for a length of time of about three hours. After this lapse ;~ .
;, 25 of time, the product, which has the tendency of its parti-' ~ cles to stick to each other, is declumped by mechanical ,, agitatlon and is then packed in cans and/or pouches. The ~inal product has a moisture content of 28 to 35%.
The invention has been described with reference to a preferred mode of practice. It is not intended that the X!
~ . :
3~
invention be unduly limited by this disclosure. Inst~ad, it is :intended that the invention be defined by the method steps and ingredients, and their obvious equivalents, set forth in the following claims.
Claims (15)
1. A method for the preparation of coated, nanagglomerating, solid particles of semi-moist animal food which comprises:
(1) applying a coating comprising an aqueous emulsion of from 15-50 weight percent of a fat to the surface of a semi-moist granular product having from 10 to about 40 weight percent moisture, 20 to about 60 weight percent of a cereal product and from 2 to about 30 weight percent of a water binder in an amount sufficient to impart bacteriostasis thereto, the application of said coating being from 10 to about 35 weight percent of said semi-moist granules;
(2) storing and coating particles for a time period of from 1/2 to about 24 hours, sufficient to reach an equilibrated distribution of said coating throughout the matrix of said particles;
(3) and thereafter withdrawing said coated product from storage and agitating the product to breakup clumps and agglomerates formed during storage; and (4) thereafter packaging the coated particles in consumer containers.
(1) applying a coating comprising an aqueous emulsion of from 15-50 weight percent of a fat to the surface of a semi-moist granular product having from 10 to about 40 weight percent moisture, 20 to about 60 weight percent of a cereal product and from 2 to about 30 weight percent of a water binder in an amount sufficient to impart bacteriostasis thereto, the application of said coating being from 10 to about 35 weight percent of said semi-moist granules;
(2) storing and coating particles for a time period of from 1/2 to about 24 hours, sufficient to reach an equilibrated distribution of said coating throughout the matrix of said particles;
(3) and thereafter withdrawing said coated product from storage and agitating the product to breakup clumps and agglomerates formed during storage; and (4) thereafter packaging the coated particles in consumer containers.
2. The method of claim 1 wherein said semi-moist product contains from 15 to 35 weight percent of a protein source having a protein content from 40 to 90 weight percent.
3. The method of claim 2 wherein said protein source is fish meal.
4. The method of claim 2 wherein said protein source is poultry meal.
5. The method of claim 2 wherein said protein source is corn gluten meal.
6. The method of claim 1 wherein said water binder is a sugar present at a concentration from 16 to 30 weight percent.
7. The method of claim 1 wherein said water binder is a polyhydric alcohol present at a concentration from 3 to 8 weight percent.
8. The method of claim 1 wherein said semi-moist product has from 3 to 20 weight percent of a flavor en-hancer.
9. The method of claim 8 wherein said flavor enhancer is a meat by-product.
10. The method of claim 1 wherein said aqueous emulsion contains a hydrolysate of fish, poultry or animal viscera.
11. The method of claim 1 wherein said aqueous emulsion is a mixture of from 15 to 30 weight percent of each of poultry fat and fish viscera hydrolysate.
12. The method of claim 1 wherein said coating is sprayed onto said semi-moist granular product.
13. The method of claim 1 wherein said coating is applied at ambient temperature.
14. The method of claim 1 wherein a cool air stream is circulated into contact with said coated par-ticles.
15. The method of claim 1 wherein said coated product is agitated by movement through a vibrating solids conveyor.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US83039777A | 1977-10-11 | 1977-10-11 | |
| US830,397 | 1977-10-11 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1103978A true CA1103978A (en) | 1981-06-30 |
Family
ID=25256917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA307,726A Expired CA1103978A (en) | 1977-10-11 | 1978-07-19 | Preparation of non-agglomerated semi-moist pet food |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1103978A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001064048A2 (en) * | 2000-02-29 | 2001-09-07 | Mars, Inc. | Semi-moist animal food product |
| US7479294B2 (en) * | 2001-07-23 | 2009-01-20 | The Procter & Gamble Company | System and method for on-line mixing and application of surface coating compositions for food products |
| EP1887854B1 (en) | 2005-06-01 | 2017-10-04 | Hill's Pet Nutrition, Inc. | Methods for enhancing palatability of compositions for animal consumption |
| US20170303559A1 (en) * | 2014-11-18 | 2017-10-26 | Unicharm Corporation | Pet food for cats and method of producing same |
| US10104903B2 (en) | 2009-07-31 | 2018-10-23 | Mars, Incorporated | Animal food and its appearance |
| US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
-
1978
- 1978-07-19 CA CA307,726A patent/CA1103978A/en not_active Expired
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001064048A2 (en) * | 2000-02-29 | 2001-09-07 | Mars, Inc. | Semi-moist animal food product |
| WO2001064048A3 (en) * | 2000-02-29 | 2002-04-04 | Mars Inc | Semi-moist animal food product |
| AU2001242285B2 (en) * | 2000-02-29 | 2004-12-09 | Mars, Incorporated | Semi-moist animal food product |
| US7485329B2 (en) | 2000-02-29 | 2009-02-03 | Mars Incorporated | Semiwet feed product |
| US7479294B2 (en) * | 2001-07-23 | 2009-01-20 | The Procter & Gamble Company | System and method for on-line mixing and application of surface coating compositions for food products |
| US7980194B2 (en) | 2001-07-23 | 2011-07-19 | The Procter & Gamble Company | System and method for on-line mixing and application of surface coating compositions for food products |
| EP1887854B1 (en) | 2005-06-01 | 2017-10-04 | Hill's Pet Nutrition, Inc. | Methods for enhancing palatability of compositions for animal consumption |
| US10104903B2 (en) | 2009-07-31 | 2018-10-23 | Mars, Incorporated | Animal food and its appearance |
| US20170303559A1 (en) * | 2014-11-18 | 2017-10-26 | Unicharm Corporation | Pet food for cats and method of producing same |
| US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
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