AU2003283053B2 - Packaged pet food of novel appearance - Google Patents
Packaged pet food of novel appearance Download PDFInfo
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- AU2003283053B2 AU2003283053B2 AU2003283053A AU2003283053A AU2003283053B2 AU 2003283053 B2 AU2003283053 B2 AU 2003283053B2 AU 2003283053 A AU2003283053 A AU 2003283053A AU 2003283053 A AU2003283053 A AU 2003283053A AU 2003283053 B2 AU2003283053 B2 AU 2003283053B2
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- AU
- Australia
- Prior art keywords
- pet food
- food product
- components
- solid
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 title claims description 49
- 235000013372 meat Nutrition 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 20
- 239000000306 component Substances 0.000 claims description 19
- 235000021055 solid food Nutrition 0.000 claims description 17
- 239000005428 food component Substances 0.000 claims description 14
- 235000015067 sauces Nutrition 0.000 claims description 12
- 239000000499 gel Substances 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000011159 matrix material Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
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- 241000251468 Actinopterygii Species 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 241000206672 Gelidium Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000015927 pasta Nutrition 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 241000283690 Bos taurus Species 0.000 claims 1
- 229920001938 Vegetable gum Polymers 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 8
- 235000013882 gravy Nutrition 0.000 description 7
- 239000005418 vegetable material Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000004411 aluminium Substances 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
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- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000004348 Perilla frutescens Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
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- 235000013365 dairy product Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
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- 235000019688 fish Nutrition 0.000 description 1
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- 235000002864 food coloring agent Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004382 visual function Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Description
WO 2004/045303 PCTiAU20031001543 PACKAGED PET FOOD OF NOVEL APPEARANCE FIELD OF THE INVENTION The invention relates to the field of commercial pet food manufacture. In particular it relates to packaged pet food products that have a novel and desirable visual function.
BACKGROUND OF THE INVENTION Food manufacturers, including commercial canned pet food manufacturers, are continuously challenged to find ways to present an appetizing and authentic food product at minimised raw material costs. A product format of particular popularity for its ability to evoke the aesthetics of a human food casserole is the 'chunks in sauce' format. This involves chunks of solid food material, including meat, or more commonly meat analogue, and optionally including vegetable material, either in runny gravy or in a solid or semi-solid gel.
The gravy or gel may be transparent or opaque.
The aesthetic desirability of such products depends greatly on the appearance of the analogue material its size, shape, texture etc., and any other food materials included. For example, the inclusion of vegetable material provides both 'real food' aesthetic cues to the pet foods, as well as a variety of food colour and particle size that gives the overall pet food product a heightened aesthetic appeal.
However, to date the design and manufacture of such products has meant that the visual impact of such ingredients has not been maximized. Generally, these products are formed by the blending together of the gravy material and the solid food materials in a mixer, followed by filling this blend into the package, whether that be a traditional cylindrical steel can, a square aluminium or plastic tray or any other suitable form of packaging.
As defined herein, packaged pet foods include those in cans, trays (aluminium, plastic, etc), pouches and similar rigid or semi-rigid containers suitable for holding moist and semi-moist food products, including liquid gravies.
As the aesthetic impact of such foods is most directly observed immediately upon opening the package, it becomes necessary to include sufficient of the most visually effective components in the mix in very high WO 2004/045303 PCT/AU2003/001543 2 proportions in order to ensure that there will be a sufficiently visible presence of these components at the upper surface of the package. As these components, such as the vegetables, are often the most costly parts of the product, it is clear that the pet food manufacturer does not obtain maximum product aesthetic value for the relative formulation cost expended on these materials.
In addition, as the pet food must be blended in commercial scale food mixers, such as ribbon- or paddle-blenders, each of the solid food components must be sufficiently robust to survive the shear and compression forces that tend to be applied to materials in such operations. This tends to preclude the use of more aesthetically pleasing component designs, such as relatively thin slices of meat or meat analogue, as they also tend to be more susceptible to degradation during mixing.
Therefore, it is desired to develop product formats that overcome these constraints and enhance presentation of the food product. In the prior art relating to human food, it is known to provide 'compartmented' packages, e.g. the familiar 'TV-dinner' type presentation, where individual ingredient are filled into individual compartments in the package. Another example are the 'breakfast yoghurt' packages, where the moist yoghurt is compartmented separately from e.g. dry ingredients such as nuts, to avoid moisture degradation of the dry ingredients during storage. The consumer is then required to mix the two components together before use.
However, such formats are typically not applicable to commercial pet food production, as the packaging materials themselves are often too costly to be commercially feasible in such a low-cost base market segment. Equally, where the pet owner is really looking for a human-style 'casserole' product, where all of the components are cooked together, the desire is for a high level of convenience in food handling. Consequently, the pet owner will not favour a product format that requires inconvenient mixing prior to feeding to the animal.
SUMMARY OF THE INVENTION Therefore, it is an object of the present invention to provide a premium packaged pet food product that maximizes the visual impact of its high-cost components while allowing easy dispensing of the food by the pet owner.
WO 2004/045303 PCT/AU2003/001543 3 According to one aspect of the invention, there is provided a packaged pet food product that includes one or more solid food components in a sauce or gel, wherein said solid food components are placed separately in a package having a single cavity for receiving pet food material, and wherein said solid food components are maintained in visually discrete groups within said cavity.
The advantage of this presentation is that where, for example, one of the components consists of diced vegetables, the diced vegetables are not obscured by the other component or components.
A further advantage of the invention is that as the components are not physically blended, it is possible to utilize more delicate ingredients in the pet food.
A still further advantage of the invention over the prior art is that as the components are held within the same cavity in the package, there is no need to separately mix the ingredients together prior to package filling.
An added benefit of this arrangement over the compartmentalized prior art is that where one of the components is relatively less palatable than another component, the flavours of the more palatable component will tend to infuse the less palatable component, thereby improving its palatability and reducing the likelihood that it will be 'left behind', as may happen with e.g. vegetables.
Advantageously, the package will be a relatively flat can or tray, thereby providing greater surface area per unit pet food volume, maximizing the visual impact of each of the components. Preferably, the package has a width to depth ratio of at least 3:1.
In a particularly preferred embodiment, there is included a first solid food component that is a meat or meat analogue food product, and further solid food components selected from a group including vegetables, rice and pasta. The meat or meat analogue product may include poultry, beef, pork, fish etc, a sauce or gel serving to embed the meat pieces in a savory matrix. The same sauce may also be used to moisten the other solid food pieces, or alternatively a differently flavoured sauce 6r gel may be used.
The sauce or gel incorporated in the pet food product may be based on any one of a number of materials that are well known in the art for this purpose, including but not limited to gelatinized starches such as waxy maize starch, WO 2004/045303 PCT/AU2003/001543 4 hydrated gums such as carrageenan, locust bean and xanthan, or other materials such as agar agar. Dairy based sauces may also find use.
The nature of the invention will be further explained using a specific, nonlimiting example of a canned pet food product of superior aesthetic appeal and which is in accordance with the invention.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a schematic flow diagram of a process for preparing a proteinaceous meat analogue.
DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT Firstly, a beef steak analogue product was prepared. The overall formulation of the product is given in Table 1.
Table 1.
Ingredient mass Fibrous Proteinaceous Extruded Chunk Mechanically De-boned Approx. Chicken Meat (MDM) Binders, 3 Water 7 Red Iron Oxide 0.02 The fibrous extruded material was obtained as per the formulation and process described in WIPO patent document no. WO 00/69276 by Effem Foods Pty Ltd. For this application, it was shredded to an approximate size corresponding to the ranges: height range from 0.5-10mm, width range from length range from 20-80mm.
The analogue was prepared according to the process flow shown in Figure 1. Firstly, the water, binders and red iron oxide are mixed in a high-speed liquid mixer. The binders serve to hold the structure of the analogue together, while red iron oxide provides an authentic colour to the analogue. The chicken MDM was ground in a Weiler-type meat grinder having a hole plate size in the range 2-10 mm.
WO 2004/045303 PCTiAU20031001543 Then the mixed liquid, the ground meat and the extruded material were transferred to a horizontal paddle blender and mixed until relatively homogeneous.
This mixture was then filled into steel casings, preferably having a rectangular cross-section of about 50 mm by 100mm. It will be appreciated by those skilled in the art that any desirable shape and size may be used. The filling was accomplished via a vacuum filler of the type commonly used in smallgoods manufacturing. The filled and sealed casings were placed on retort racks and thermally processed in a retort at a temperature of 950C for approximately minutes. The thermal processing causes the protein matrix present in the mix to denature and thereby bind the extruded chunk. The thermal processing also tends to reduce the likelihood that further material will be expressed by the analogue as it is further processed during the sterilization of the canned products in which it is to be included, causing 'cook-out' cloudiness in the sauce.
After thermal processing, and optional chilled storage, the casing was removed and the analogue material was cut to a size of on average 22mm width, 48mm length and 4 to 5mm. These slices were collected in stacks of seven.
These stacks were then rolled back at an angle of approximately 450, in order to present the appearance from above of mutually overlapping layers of sliced meat, as per the slices of a sliced loaf of bread that are allowed to fall over by gravity, ie a shingle-like, stacked appearance.
These 'shingled' stacks were then picked up and placed into an aluminium retort tray of approximately square shape. The approximate size of the tray is x 85mm x 25mm. The approximate mass of meat analogue added to the tray is approximately 35-45g. The arrangement and placing of the meat analogue is such that it covers approximately 75% of the area of the tray base. This meat analogue material formed the first solid food component of the pet food product, and was placed in the tray such that it covered a single, continuous, predetermined area of the base of the tray, while leaving the remainder of the base of the tray as a continuous uncovered portion.
Vegetable material was then added to the remaining 25% uncovered portion of the tray base. This vegetable material formed the second solid food component according to the invention, This component provided nutritional cues WO 2004/045303 PCTiAU2003/001543 6 and further enhanced the appearance of the product. This vegetable material was diced to approximately 6mm x 6mm x 6mm, and was selected to include solely or commingled carrot, roma beans, yellow capsicum, broccoli and potato. Other suitable vegetable materials may be used if desired. The total vegetable inclusion in the tray was approximately 7% by mass.
Separately, gravy was prepared having a composition given in Table 2.
Table 2.
Ingredient mass Tapioca Starch 3.1 Guar gum 0.8 Water 96.1 This gravy was made up in a high speed liquid mixer of the kind very wellknown in the art. This gravy was then added to the tray to make up the mass of product to approximately 100g.
The tray was then sealed and retorted to achieve commercial sterility.
Upon opening, both the overlapping meat analogue slices, resembling premium steak that has been carefully sliced and carefully placed in the tray, and the diced vegetable material were immediately obvious and visually impressive, giving the overall product a highly pleasing and appetizing appearance that is prized by the customers of premium pet food products. It will be noted by those skilled in the art that vegetable inclusion levels of 10-15% by mass are normally too low to provide such an aesthetic appearance in prior art pet food product formats, eg casserole-style products and that relatively thin slices of meat analogue material would typically be severely degraded if such were included in the mixture filled into a can using known filling equipment.
It will be appreciated by those skilled in the art that other specifically arranged pet food products, having a wide variety of configurations of meat and other inclusions, may be produced in accordance with the invention.
Claims (10)
1. A packaged pet food product that includes two or more solid food components in a sauce or gel, wherein said solid food components are placed separately in a relatively flat can or tray having a single cavity for receiving pet food material, and wherein said solid food components are maintained in visually discrete groups within said cavity.
2. The pet food product of claim 1, wherein said can or tray has a width to depth ratio of at least 3:1.
3. The pet food product of any preceding claim, including a first solid food component that is a meat or meat analogue food product substantially derived from one or more materials selected from the group comprising bovines, ovines, porcines, poultry and fish; and one or more further solid food components selected from a group including vegetables, rice and pasta.
4. The pet food product of claim 3, wherein said solid components are surrounded by a sauce or gel serving to embed the meat pieces in a savoury matrix.
5. The pet food product of claim 4, wherein said gel or sauce contains flavouring agents.
6. The pet food product of claims 4 or 5, wherein said gel or sauce is substantially comprised of water and one or more materials selected from group comprising starch, vegetable gums and agar agar.
7. A method of producing a packaged pet food product, said package being a relatively flat can or tray, and having a single cavity for receiving pet food material, said method including the step of placing said solid food components separately in visually discrete groups within said cavity. AMENDED SHEET IPWAAU PCT/AU03/01543 Received 30 July 2004 8
8. The method of claim 7, wherein said packaged pet food product conforms to any defined in claims 1 to 6.
9. A packaged pet food product substantially as described herein with reference the example.
10. A method of preparing a packaged pet food product substantially as described herein with reference to the example. MEiVDED SHEET iE if 1
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2003283053A AU2003283053B2 (en) | 2002-11-18 | 2003-11-18 | Packaged pet food of novel appearance |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU2002952713A AU2002952713A0 (en) | 2002-11-18 | 2002-11-18 | Packaged pet food of novel appearance |
AU2002952713 | 2002-11-18 | ||
PCT/AU2003/001543 WO2004045303A1 (en) | 2002-11-18 | 2003-11-18 | Packaged pet food of novel appearance |
AU2003283053A AU2003283053B2 (en) | 2002-11-18 | 2003-11-18 | Packaged pet food of novel appearance |
Publications (2)
Publication Number | Publication Date |
---|---|
AU2003283053A1 AU2003283053A1 (en) | 2004-06-15 |
AU2003283053B2 true AU2003283053B2 (en) | 2006-07-20 |
Family
ID=34378185
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AU2003283053A Expired AU2003283053B2 (en) | 2002-11-18 | 2003-11-18 | Packaged pet food of novel appearance |
Country Status (1)
Country | Link |
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AU (1) | AU2003283053B2 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2539589A1 (en) * | 1983-01-26 | 1984-07-27 | Moritz Sarl Gestion | Meat sauté |
-
2003
- 2003-11-18 AU AU2003283053A patent/AU2003283053B2/en not_active Expired
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2539589A1 (en) * | 1983-01-26 | 1984-07-27 | Moritz Sarl Gestion | Meat sauté |
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Publication number | Publication date |
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AU2003283053A1 (en) | 2004-06-15 |
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Legal Events
Date | Code | Title | Description |
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FGA | Letters patent sealed or granted (standard patent) | ||
MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |