CA1172092A - Palatability of dog food increased by selective treatment of meat meal - Google Patents
Palatability of dog food increased by selective treatment of meat mealInfo
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- CA1172092A CA1172092A CA000407877A CA407877A CA1172092A CA 1172092 A CA1172092 A CA 1172092A CA 000407877 A CA000407877 A CA 000407877A CA 407877 A CA407877 A CA 407877A CA 1172092 A CA1172092 A CA 1172092A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/45—Semi-moist feed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/42—Dry feed
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Abstract
PALATABILITY OF DOG FOOD INCREASED BY
SELECTIVE TREATMENT OF MEAT MEAL
ABSTRACT
The object of the present invention is to provide an improved process for preparing a dog food having improved acceptability. It is also an object to provide a product improved by that process.
It has been difficult to obtain the advantages of high corn contents in dog foods due to a negative effect corn has upon palatability. According to the present invention, at least a major portion of the corn is withheld from processing while the other components of the dog food are subjected to heating in the presence of moisture prior to extruder expan-sion. It has been surprisingly found that minimiz-ing the treatment of the corn and treating at least some of the farinaceous and proteinaceous ingre-dients by heat and moisture improves the overall palatability of the dog food.
MEA/fiA6la
SELECTIVE TREATMENT OF MEAT MEAL
ABSTRACT
The object of the present invention is to provide an improved process for preparing a dog food having improved acceptability. It is also an object to provide a product improved by that process.
It has been difficult to obtain the advantages of high corn contents in dog foods due to a negative effect corn has upon palatability. According to the present invention, at least a major portion of the corn is withheld from processing while the other components of the dog food are subjected to heating in the presence of moisture prior to extruder expan-sion. It has been surprisingly found that minimiz-ing the treatment of the corn and treating at least some of the farinaceous and proteinaceous ingre-dients by heat and moisture improves the overall palatability of the dog food.
MEA/fiA6la
Description
~ 1 72092 Case 2854 DESCRIPTION
PALATABILITY OF DOG FOOD INCREASED BY
SELECTIVE TREATMENT OF MEAT MEAL
Technical Field 05 The present invention relates to dog food;
particularly, to an improved process for preparing dog foods which may contain corn, wheat, soybean oil meal or meat meal and to the product of that process Because of its nutritional value and relative economy, corn and soy have been widely employed as an ingredient in pet foods, particularly dog foods.
Despite their advantages, however, the amount of corn or soy which could practically be employed in a dog food composition has been limited because they tended to reduce overall palatability. Some dog foods attempted to gain palatability using larger amounts of more costly ingredients such as whole grain wheat or meat meal. But these ingredients have limitations as to their relative amounts that may be employed in a pet food. For example, meat meal~cannot exceed a certain limit because the ash content becomes too high which results in the cal-cium and phosphorous levels not being properly balanced in the dog food. This has imposed a major constraint in dog foods because, despite the ability of pet food formulators to prepare nutritionally-balanced rations containing lower costing ingre-~k ~ 1 72092 dients, the rations must be sufficiently palatableto assure that the dogs will consume enough to provide normal growth and maintenance. There is a present need for an improved process for preparing 05 dog foods containing corn, soy, wheat or meat meal which is capable of increasing the overall palata-bility of the dog foods.
Background Art A number of prior art patents describe dog food formulations containing corn, soy, meat meal, or wheat. These products are typically expanded by the use of an extruder to obtain a porous structure caused by the combined gelatinization of the starch and the release of steam upon extrusion. The condi-tions are typically chosen to assure sufficientstarch gelatinization to achieve the desired expan-slon .
In U.S. Patent 3,119,691 to Ludington et al, a uniform dry mix of farinaceous and proteinaceous ingredients are pretreated by injecting steam to obtain a mixture temperature of from 200F to 220F
and vigorously agitating the mixture to achieve at least partial gelatinization of the starch granules in the farinaceous materials. It is indicated that the partial gelatinization causes the starch gran-ules within the mixture to swell under the influence of increased moisture and heat. The course of the partial gelatinization can be followed by observing the individual starch granules when illuminated by polarized light and viewed through a microscope. As the reaction proceeds, the granules swell and it can be noted that the so-called maltese-cross configura-tions within the granules substantially disappear.
The partial gelatinization does not, however, cause rupturing of a substantial percentage of the indivi-! 1 720~ 2 dual starch cells. Following this pretreatment, themixture is subjected to mechanical working under elevated temperature and pressure, such as in a screw-fed extruder, and is then discharged through a OS die to ef~ect the final shaping and expansion of the product wherein all of the materials have been subjected to essentially the same conditions of heat and moisture.
According to another prior art procedure, Linskey in U.S. Patent 3,139,342 prepares a uniform mixture of raw wheat grains and other dog food components such as meat meal, and again subjects the entire mixture to essentially the same conditions of heat and moisture. However, according to this procedure, the materials are simply moistened and blended prior to feeding them into an extruder.
Heat is not overtly added prior to the extruder stage, and the starch is therefore not gelatinized.
To achieve proper gelatinization to assure uniform expansion, an extruder is employed which provides for a residence time of about 2 minutes during which the uniform admixture of ingredients is heated to a temperature of above 212F at a pressure of from about 100 to 200 psi at a moisture content of from about 13% to 32%. Again here, the corn is subjected to the same duration of exposure to heat, moisture and pressure as are the other ingredients of the mix.
In U.S. Patent 4,190,679 to Coffee et al, there is disclosed the production of a dual-textured pet food containing both a soft portion and a hard, crunchy portion. Both of these portions preferably contain corn, wheat, soybean oil meal and meat meal, and subject the entire mixture to the same condi-tions of moisture and heat. A pretreatment process --- ! 172092 of the type described by Ludington et al may be employed or the ingredients can be subjected to heat in the extruder only. It has been our experience with products of this type, that increasing the 05 amount of corn or soy at the expense of removal of wheat or proteinaceous materials such as meat and meat meal, has the effect of decreasing the palat-ability of the pet food. It would be desirable to add increased levels of corn or soy bean oil meal without the expected adverse effect.
It would also be desireable to attain an in-crease in the level of palatability of the dog food by treating the wheat, or meat meal.
Disclosure of Invention The present invention is directed to providing an improved process for preparing a dog food of increased palatability.
One part of this invention is achieved accord-ing to an improved process for the preparation of anutritionally-balanced dog food comprising from 20~
to 80% farinaceous ingredients comprising corn and at least one additional starch-containing ingredient and 20% to 80% proteinaceous ingredients, wherein these ingredients are vigorously mixed under condi-tions of moisture, elevated temperature, time and pressure to form an extrudable mass, and the result-ing extrudable mass is forced from an area of elevat-ed pressure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and formation of a cohesive product, where-in the improvement comprises: hydrating a first portion of ingredients comprising at least a portion of the farinaceous material, other than a major portion of the corn, to between 20% to 50% moisture;
~ 1 72~92 heating said first portion of ingredients to between 100F to 190F prior to the addition oE said major portion of corn; and then adrnixing a second portion of ingredients, comprising said major portion of the 05 corn, with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, the first portion of ingredients will include ingredients selected from the group consist-ing of wheat, meat meal, soy bean oil meal and combinations thereof in an amount of at least 10%, lS of the product formula and corn in an amount of from 0% to 25% of the total amount of corn in the pro-duct. More preferrably at least 51% of the total amount of the soybean oil meal, wheat, or meat meal will be added to the first portion of ingredients.
20Another embodiment of this invention is achiev-ed according to an improved process for the prepara-tion of a nutritionally-balanced dog food comprising from 20% to 80% farinaceous ingredients and 20% to 80% proteinaceous ingredients, comprising meat meal and other proteinaceous ingredients, wherein these ingredients are vigorously mixed under conditions of moisture, elevated temperature, time and pressure to orm an extrudable mass, and the resulting extrud-able mass is forced from an area of elevated pres-sure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and the formation of a cohesive product, wherein the improvement comprises: hydrating a first portion of ingredients comprising meat meal that is to be used in the dog food to between 20% to 50% moisture, ` ~ ~72092 heating said first portion of ingredients to between 100F to 190F prior to the addition of other ingre-dients of the dog food and then, admixing the remain-ing ingredients, with the first portion for a period 05 of time sufficient to provide a uniform admixture prior to extrusion.
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, at least 51% of the total amount of the soybean oil meal, wheat or combinations thereof will be added to the meat meal in the first portion of ingredients.
An additional embodiment of this invention is achieved according to an improved process for the preparation of a nutritionally-balanced dog food comprising from 20% to 80% farinaceous ingredients comprising wheat and other farinaceous ingredients and 20% to 80% proteinaceous ingredients, wherein these ingredients are vigorously mixed under condi-tions of moisture, elevated termperature, time and pressure to form an extrudable mass, and the result-ing extrudable mass is forced from an area of elevat-ed pressure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and the formation of a cohesive product, wherein the improvement comprises: hydrating a first portion of ingredients comprising wheat that is to be used in the dog food to between 20% to 50% mois-ture, and heating said first portion of ingredientsto between 100F and 190F prior to the addition of other ingredients of the dog food, and then admixing the remaining other ingredients, with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
' ~72~9~
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, at least 51% of the total amount of 05 soybean oil meal will be added to the wheat in the first portion of ingredients.
Another part of this invention is achieved according to an improved process for the preparation of a nutritionally-balanced dog food comprising from 20% to 80% farinaceuos ingredients and 20% to 80%
proteinaceous ingredients, comprising soy bean oil meal and other proteinaceous ingredients wherein these ingredients are vigorously mixed under condi-tions of moisture, elevated termperature, time and pressure to form an extrudable mass, and the result-ing extrudable mass is forced from an area of elevat-ed pressure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and the formation of a cohesive product, wherein the improvement comprises: hydrating a first portion of ingredients comprising soy bean oil meal that is to be used in the dog food to between 20% to 50% moisture, heating said first portion of ingre-dients between 100F and 190F prior to the addition of other ingredients of the dog food and then admix-ing the remaining other ingredients, comprising corn, meat meal and wheat with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, at least 51% of the total amount of the soy bean oil meal used in the dog food will be in the first portion of ingredients.
~ 1 720~2 Based on our experience with the preparation of starch-based pet foods, we had theorized that there might be some optimum degree of treatment to which each of the various ingredients which makes up the 05 pet food should be processed to provide the optimum degree of cook. For example, we had noticed that some of the starchy materials were fully gelatin-ized, while others were not. We believed that it might be necessary to subject some of the materials to more controlled gelatinization conditions than current practice suggested.
To avoid the need to process all of the mater-ials under most severe conditions at the expense of large amounts of energy, it was determined that the most energy-efficient course would be to examine each of the materials independently to determine the extent of treatment necessary to gelatinize each of the individual starch-bearing components. To test this hypothesis, and the effect of the various treatments on the palatability of the final products when fed to dogs, each of several major ingredients was subjected to processing conditions varying from no treatment to more extensive treatment than is typical. Surprisingly, we found that while palat-ability was improved by treating individual ingre-dients such as soybean oil meal, meat meal, and wheat, palatability was decreased as the severity of the corn processing conditions was increased.
The decrease in palatability caused by the presence of corn is most pronounced in products prepared by extruder expansion, such as those dis-closed in the above identified patents to Coffee et al, Linskey and Ludington et al. This is apparently due to the normal tendency of those skilled in the art to subject the mixture of ingredients uniformly ! 1 7~0~2 g to quite severe starch gelatinizing conditions. The finding that palatability is improved by lowering the severity o treatment of corn as opposed to these other ingredients could not have been predict-05 ed on the basis of current knowledge. In addition,the data shown in the examples below shows that when only moderate heat and moisture treatments of wheat, meat meal and soybean oil meal occurs, palatability improves.
The usual designations of pet foods as dry or intermediate moisture are not of special signifi-cance to this invention. The products can have any desired moisture so long as sufficient levels of preservatives are employed to stabilize them against microbiological deterioration.
For the sake of conciseness in description, the entire description contained in the Coffee et al u.S~ Patent will not be repeated herein. The following description will center upon the preparation of a dry, crunchy, expanded dog food generally in accord-ance with the description of Coffee et al but improv-ed according to the present invention. Also, while not repeating this entire description with regard to a soft, meat-containing dog food, products of this type can also be prepared. A combination of the soft and hard portions is suitable for use as a dual-textured dog food of the type described by Coffee et al.
The dog foods of the present invention are nutritionally balanced. It is important that each ration be nutritionally complete. Where this can be assured by the manufacturer, it is not necessary for the dog owner to balance the guantities of different foods supplied. The nutritional intake of the dog A
! t 72Q92 is then assured so along as it intakes a minimum amount of food. Nutritionally-balanced foods will contain protein, carbohydrates, fats, vitamins and minerals in amounts established by feeding tests to 05 be sufficient for proper growth and maintenance. A
preferred product of the invention will meet the nutritional requirements as set forth in Handbook Number 8, entitled, Nutrient Requirement of Dogs, which is published and amended by the National Research Council of the National Academy of Sciences.
To assure that the dog actually consumes the minimum required amount of food over a period of time, it is essential that the food be palatable.
The nutritionally-balanced dog foods prepared accord-ing to the present invention will be prepared by expansion from an extruder to obtain a porous tex-ture which, when dried to a moisture content of less than about 10%, provides a hard, crunchy texture;
but when not dried to this extent or when infused with a plasticizing agent such as propylene glycol can provide a meat-like texture. The meaty texture can be further enhanced by the presence of function-al proteins to provide more resilience. The foods will also preferably have a coating of a gravy-forming material or a fat-based palatant.
Among the farinaceous materials which can be employed according to this invention are wheat, corn, barley, oats, etc. and their usual milling forms and derivatives. The term corn is meant to encompass all of those varieties of corn typically employed in animal food compositions as are des-cribed in the official publication of the Associ-ation of American Feed Control Officials, Incorpor-ated. Among these are those varieties known by the ! 1 72092 scientific names Zea mays, including the variety known as white corn; Zea mays indentata, also known as dent yellow corn; and Zea mays indurata, also known as flint corn.
05 Because the finding that minimizing the extent of corn processing prior to extrusion improves the palatability of the final product as p~rceived by dogs, the corn employed according to the invention should be essentially raw and uncooked. Corn which has undergone treatment which would tend to gelatin-ize the starch to any significant degree cannot be effectively improved by the process of the present invention. Similarly excluded from the term corn are derivative products such as corn germ meal, corn gluten, corn syrup, or the like. The corn and other farinaceous ingredients can be employed as flours, meal, and other whole ground grains.
Typically, the total amount of farinaceous ingredients based on the weight of the total dog food is between 20% and 80%, preferably 35% and 75%, by weight, with the corn comprising from about 50%
to about 80% of the weight of the farinaceous ingre-dients, and from 15% to 60% of the weight of the total product. Because the corn is preferably treated to an extent which does not permit signifi-cant starch gelatinization, it is necessary to employ sufficient other binding agents, such as starch-containing materials or functional protein ingredients, which are capable of providing the desired cohesiveness in the overall product. Wheat, for example, is preferably employed at a level of at least 10% of the total product weight.
The proteinaceous ingredients used may be of vegetable, animal or fish origin, and typically comprise soybean oil meal, soy grits, soy flour meat ~ 1 7209~
meal or fish scrap. Where a soft, cohesive product ls desired, the prot~inaceous ingredients will typically comprise various meaty materials including meat and meat by-products as set forth in the noted 05 Coffee et al patent and as defined in the official publication of the Association of American Feed Control Officials, Incorporated. Typically, the proteinaceous ingredients will comprise from 20% to 80%, preferably from 25% to 55%, of the weight of the final product.
In addition to these materials, the preferred formulations will also contain vitamin and mineral supplements necessary to provide balanced nutrition.
Additionally, where moisture contents in excess of about 10% axe desired, various osmotic and anti-mycotic agents will be employed in effective amounts to assure stability against microbial growth in accordance with the teachings of the Coffee et al patent as well as U.S. Patent 3,202,514 to Burgess et al, and Franzen et al in U.S. Patent 4,212,894.
In processing the formulation according to theinvention to form a dry, crunchy product, a pre-ferred procedure would be that described by Coffeeet al but modified according to the teachings of this invention. A major portion for meat meal, wheat, corn, and soybean oil meal is defined as greater than 51% of the amount of the respective component to be used in the total product.
one aspect of this modification, amounts to withholding at least a major portion of the corn from the process until a first portion of the ingre-dients comprising at least ~he farinaceous material other than the major portion of corn is heated to ,?`~
-between lOO~F to 190F and hydrated to between 20%
to 50% moisture. Then, a second portion of ingre-dients, comprising the major portion of corn, is admixed with the first portion to provide a uniform 05 admixture prior to extrusion.
It is preferred that the second portion will comprise substantially all of the corn. If desired, a small amount of the corn, amounting to from about 5% to about 30% of the total weight of the corn, can be enzymatically digested by reacting it with amy-lase under conditions effective to convert some of this portion into glucose and oligosaccharides.
Additionally it is desired to enzymatically react a blend of farinaceous materials, typically corn and wheat, at a weight ratio of from about 4:1 to about 3:2. It has been discovered that at this particu~ar preferred b~ending of farinaceous ingredients, higher than expected palatability is derived than when these individual ingredients are separately treated and then combined. These ratios require the corn to be present from 60-80% and the wheat to be present from 20-40% by weight on a solids basis of the farinaceous ingredients to be enzyme treated.
This enzymatically-digested portion can then be combined with the first portion prior to further processing.
The proteinaceous ingredients can be added to the first portion in their dry form and therewith subjected to moist heat. However, it is preferred where dry meat meal is employed to enzymatically react the meat meal. Likewise, the soybean oil meal may also be enzymatically reacted prior to incorpora-tion into the first portion.
Another preferred modification is a procedure to selectively treat meat meal with heat and mois-ture. More specifically, at least 51% of the meat meal should be hydrated to between 20% to 50% mois-ture by weight and heated from 100F to 190F. More pre~errably, greater than 70% of the meat meal is 05 hydrated to between 35% to 50% moisture and heated to 110F to 180F. It is essential that the meat meal not be heated over 190F because to do so would detract from the palatability of the resulting dog food.
Another embodiment of this aspect is to combine a major portion of the meat meal with a major por-tion of the soybean oil meal, wheat or combinations thereof. The selective treatment of the meat meal and soybean oil meal, or meat meal and wheat mixture is hydrated from between 20% to 50% moisture by weight and heated from 100F to 190F. More prefer-ably said mixture is heated to 110F to 180F and hydrated to between 35% to 50% moisture by weight.
More preferrably the three-component mixture of meat meal, soybean oil meal, and wheat is heated to 110F
to 180~F and hydrated to between 35% to 45% moisture by weight. If desired, the meat meal can be enzymat-ically reacted with a protease under conditions effective to convert a portion to peptides. It is further desireable to perform a partial proteolytic digestion of a portion of the meat meal in the presence of a farinaceous enzymatic reaction slurry.
This enzymatically digested protion can then be combined with the first portion prior to further processing.
An additional aspect of the modification would entail a preferred procedure of selectively pre-treating wheat with heat and moisture. More speci-fically, at least 51% of the wheat should be hy-drated to between 20% and 50% moisture by weight and ! 1 72092 heated from lOO~F to 190F. More preferrably,greater than 70% of the wheat is hydrated to between 35% to 50% moisture and heated to between 110F to 180~F. It is essential that the wheat not be heated 05 over 190F because doing so detracts from the palat-ability of the resulting pet food product.
Another embodiment of this aspect is to combine a major portion of the wheat with a major portion of the soybean oil meal. The selective treatment of the wheat and soybean oil meal mixture is hydrated to between 20% to 50% moisture by weight and heated from lOOeF to 190~F. More preferrably, said mixture is heated to llODF to 180~F and hydrated to between 35% to 50% moisture by weight. The selective treat-ment for the combined wheat and soybean oil meal isto hydrate to between 20% to 50% moisture by weight and heated to between lOOdF to l90~F. If desired, the portion of the wheat can be enzymatically re-acted with a amylase under conditions effective to convert a portion into glucose and oligosaccharides.
It is fur~her desireable to perform an amylolytic digestion of from about 10% to 35% of the total weight of the wheat. This enzymatically-digested portion can then be combined with the first portion i 2S prior to further processing.
Another preferred modification is a procedure to selectively treat a major portion of the soy with heat and moisture. More specifically, at least 51%
of the soy to be used in the dog food should be hydrated to between 20% to 50% moisture by weight and heated from lOO~F to 1906F. More preferrably, greater than 70% of the soy is hydrated to between 35% to 50% moisture and heated to llO~F to 180~F.
It is essential that the soy not be heated over l90~F because to do so would detract from the palat-ability of the resulting dog food. If desired, a portion of the soy can be enzymatically reacted with a protease under conditions effective to convert it into peptides. This enzymatically-digested portion 05 can then be combined with the first portion prior to processing.
The precise mechanism which is responsible for the improvements is not fully understood at this time.
Some of the data suggests a correlation between the achievement of the improved results and the maintenance of the corn in a substantially ungela-tinized state throughout the process. While it is not known whether the mechanism responsible for gelatinization is also directly involved in the palatability improvement achieved, it is consisten-t with the data to maintain the major portion of the corn separate from the other farinaceous ingredients and the proteinaceous ingredients during the initial stages of gelatinization of the other farinaceous ingredients. This is shown in Table III, wherein corn receiving no selective treatment had an average consumption difference of 4.18 compared with the control. By comparison, there was only a 0.70 average consumption difference between corn receiv-ing a selective treatment as compared with the control. It is also shown in Table IV wherein corn receiving no selective treatment and wheat receiving a selective treatment resulted in an average consump-tion difference of 6.41; whereas when both corn andwheat received a selective treatment the average consumption difference was only 0.26. It is also consistent with the data to maintain the corn sepa-rate from various other ingredients such as wheat, soybean oil meal and meat meal during the period of ~ 172~92 time that they take on the majority of final process water, thereby making them water-rich while main-taining the corn water poor. This is shown in Table II wherein the product in which corn received no 05 selective treatment was better in palatability than the product which contained corn which had been pre-treated.
Parts of the data presented in tables II, III, and IV suggest that selectively treating the meat meal will increase the palatability of the dog food.
This is clearly shown in Table III, wherein the meat meal receiving a selective treatment had an average consumption difference of 3.62 compared with the control. By comparison, there was only a 1.26 average consumption difference between meat meal not having a selective treatment as compared wlth the control. It is also shown in Table IV, wherein meat meal receiving a selective treatment and corn having no selective treatment resulted in an average con-sumption difference of 5.54; whereas when both cornand meat meal did not have a selective treatment, the average consumption difference was only 2.83.
These findings are completely unexpected because the commercial production of the meat meal re~uires that ground meat and bone meal be heat treated and it is not obvious to further treat the meat meal by a further moderate heat treatment and moisture. The prior art as represented by Ludington et al, teach that the meat meal should be combined with the other components of the pet food and sub;ected to severe heat and moisture treatment. Ludington et al do not suggest or teach that palatability may be improved by treating the individual ingredients with a moder-ate heat and moisture treatment.
~ 17209~
Other parts of the data presented in Tables II, III, and IV suggest that selectively treating the wheat will increase the palatability of the dog food. It is ~hought that selectively treating the 05 wheat component will better allow for its hydration.
Normally the wheat would be in competition with the other hydroscopic ingredients when mixed in combina-tion with all ingredients as taught by Ludington et al. It is hypothesized that when the wheat receives a controlled hydration of temperature and moisture, the enzymes naturally present in the wheat may affect it both chemically and physically and/or a more controlled gelatinization may occur which may be involved in the palatability improvement. It is consistent with the data to maintain the wheat in combination with meat meal and/or soybean oil meal so long as the mixture of wheat and soybean oil meal or wheat and meat meal or wheat, meat meal and soybean oil meal receives the selective treatment of molsture and heat. In Table II, it is shown that when only wheat and meat meal receive a selective treatment the resu~ting average consumption differ-ence from the control is 7.97. Likewise when only wheat and soybean oil meal receive a selective treatment, the resulting average consumption differ-ence from the control is 7.47. The palatability preference is not as strong when wheat, soybean oil meal and meat meal are combined together and select-ively treated. This is shown in Table II wherein such mixture is shown to have an average consumption difference of 5.28 from the control. In Table IV, the average of all test samples that have both wheat and meat meal selectively treated, regardless of the teratments to the other ingredients of soybean oil meal and corn, resulted in an average consumption difference of 3.47.
' 172092 Also in Table IV, the average of ali test samples that have both wheat and soybean oil meal selectively treated, regardless of the treatments to the other ingredients of meat meal and corn, result-05 ed in an average consumption difference of 4.95.
Additional data presented in Tables II, III,and IV suggests that selectively treating soybean oil meal will increase the palatability of the dog food. Again, this is shown in Table III, wherein soybean oil meal receiving a selective treatment had an average consumption difference from control of 3.87 as compared to 1.01 average consumption differ-ence from control for soybean oil meal having no selective treatment. It is presently not known why one obtains this increase in consumption of the dog food.
These comments are offered for the purpose of explaining the phenomenon to the greatest extent possible by applicants; however, applicants do not wish to be bound to any particular theory or mechan-ism by which the invention provides its unexpected results.
Typically, all of the major dry farinaceous and proteinaceous ingredients are ground and stored separately for blending in the desired ratios.
While the exact grind size is not critical, it has been found that grinding the ingredients to a size that at least 80%, and preferably when at least 85%
passes through a 20 mesh U.S. Standard Sieve, pro-vides a desirable balance between raw materialhandling and final product performance character-istics. Grind sizes substantially larger than this cause products that have visually discrete par-ticles, and also processing is sometimes more diffi-cult due to less effective hydration of the largerparticles.
t 1 72092 From their individua~ storage bins, it is preferred to feed substantially al~ of the farina-ceous materials and 0% to 49% of the corn along with the proteinaceous materials such as soybean oil meal 05 and meat meal to a dry batching apparatus wherein ~he ingredients are agitated sufficiently to provide a uniform dry blend, designated herein as a first portion of ingredients. ~ore preferrably 0% to 25%
of the corn to be used in the process will be added to the first portion of ingredients. As noted above, however, it may be desirable to enzymatically treat a small portion of the corn and any desired amount of the meat meal prior to combining them with dry materials to form the first portion of ingre-dients.
The first portion of ingredients is then pre-ferrably sub;ected to a selective treatment wherein the moisture content is increased to within the range of from about 20~ to about 50%. More preferr-ably, the moisture content is increased to withinthe range of from 35% to 50% by weight. In addition to increasing the moisture content of the first portion of ingredients, the first portion is heated to a temperature which typically falls within the range of from about lOO~F to about l90~F, prefer-rably within the range of from about llO~F to about 180~F. This selective treatment rapidly hydrates the first portion and can partially gelatinize the starch granules within the farinaceous materials.
The step of treating the first portion of ingredients in the presence of moisture and heat can be wholly accomplished within the barrel of an device such as a Wenger mixer. The basic nature of the process is not altered simply by the fact that one piece of equipment is employed as opposed to two or more pieces. The corn is subject to less severe processing in terms of moisture and heat exposure than is necessary for the other ingredients. ~here the meat meal and/or a portion of ~he corn or possi-bly another part of the farinaceous ingredients is 05 enzymatically reacted prior to admixture to form the first ingredient portion, sufficient water for forming an extrudable mass may be provided by these materials alone. If not, the additional moisture can be added either in the preconditioner or in the subsequent plasticizing and extrusion stages by the addition of water or steam.
The major portion of the corn which has been withheld from processing in the first portion of ingredients is then admixed with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion from the die plate into the zone of lower pressure.
In the extruder, which may be a Wenger cooker-extruder or an Anderson expander, the combined admixture of the first and second portions of ingre-dlents is subjected to mechanical working under pressure at elevated temperatures, generally above 212F and typically between 240F to 300bF. Where necessary to achieve the proper plastic consistency within the extrudable mass, additional moisture can be added in the form of heated water or steam.
Preferably the moisture content of the extrudable mass just prior to extrusion will be within the range of from about 20% to about 30%.
After a residence time within the screw-fed extruder of from about 15 to about 120 seconds, typically from about 30 to about 60 seconds, the extrudable mass is forced from the area of elevated pressure within the extruder through an orifice into ! 1 72092 an area of sufficiently lower pressure to cause expansion of the mass and the ~ormation of a cohe-sive product. The product exits the extruder through a suitable die of desired size and shape to OS form what is known in the art as an expanded rope structure havlng a moisture content reduced from that present in the extruder due to flashing off of moisture as steam. The flashing of moisture is also responsible for the expanded texture of the product.
The product will typically be severed as it is extruded and will then be dried to the desired moisture content. For a dry product which does not re~uire any preservatives, moisture contents Q~ less than about 10%, typically 8% to 9%, are preferred.
lS Where suitable osmotic and anti-microbial agents are employed, moisture contents may be selected as desired, typically from 10% to about 25% by weight, and preferably from about 12% to about 20% by weight The expanded products will normally have bulk densi-ties within the range of from about 18 to 30, andpreferably from about 20 to 24, pounds per cubic foot.
Where desired, these products can be coa~ed with palatants, such as those which are based upon fat and or protein, or they can be coated with various gravy formers as are known to the art.
Best Mode for Carrying Out the Invention The following examples are presented for the purpose of further illustratlng and explaining the present invention and to describe the best mode presently known for carrying it out. These examples are not intended to be taken as llmitlng in any regard. ~nless otherwise indicated, all parts and ' t 72092 percentages are based upon the weight of the product or portion at the indicated stage in processing.
Example I
This example describes the preparation o~
05 a number of test products, wherein each of the major proteinaceous and farinaceous ingredients are sub-jected to a contro~led selective conditioning treat-ment, and a single test product wherein none of the farinaceous or proteinaceous ingredients are su~-jected to a selective conditioning treatment, and~2) a control product of the same formulation, but inc~uding no selective conditioning. A~l test products are then fed to a canine testing pane~ ~n a controlled test versus the control product to deter-mine their relative palatabilities. The controlproduct contains the following formu~ation and is prepared according to the followlng process:
Ingredients Parts by weight Wheat Middllngs 20 Who~e Ground Corn 40 Soybean Oil ~eal 20 ~eat Meal 10 ~itamin and Mineral Premix 6 Coating 4 The ingredients, with the exception of the coating ingredients, are mixed and fed to the en-trance of an Anderson expander operating at temper-atures up to 280bF. The moisture within the expan-der is adjusted to a~out 30%. After a residence time of a~out 120 seconds the mixture exits through a circu~ar extruder die orifice at a temperature of about 210~F and a moisture of about 26%. The pres-sure ~ust before the die orifice ls about 150 psig.
tl 72092 The now-expanded porous mixture is cut into kibs a~out 3/4 inch long, 1/2 inch wide, and 5/8 inches thick, using a cutting knife :rotated in front of the extruder orifice. The kibs are then placed on a 05 drying belt and dried a~ 250F, and one cooling zone at ambient air conditions, with the dried kibs exiting the drier at about 80~F and 10~ moisture.
The coating mixture comprising liquified tallow is then applied to kibs by mixing and spray-ing in a fine mist onto the kibs.
The various test products are prepared bytreating each of the ma;or farinaceous and protein-aceous materials separately and in various combina-tions in a Wenger mixer at 190F and hydrating the material to 30% moisture over a time period of 3 minutes prior ~o admixing them and and subjecting them to extrusion under the same conditions as ~or the contro~.
Tab~e I depicts the design of this study, each variable having been fed versus a no-treatment control.
TABLE I
Grid Design Number of 25 Components Soybean Pretreated Corn Wheat Oil Meal Meat Mea~
X O O O
O X O O
O O X O
X X O O
X O X O
PALATABILITY OF DOG FOOD INCREASED BY
SELECTIVE TREATMENT OF MEAT MEAL
Technical Field 05 The present invention relates to dog food;
particularly, to an improved process for preparing dog foods which may contain corn, wheat, soybean oil meal or meat meal and to the product of that process Because of its nutritional value and relative economy, corn and soy have been widely employed as an ingredient in pet foods, particularly dog foods.
Despite their advantages, however, the amount of corn or soy which could practically be employed in a dog food composition has been limited because they tended to reduce overall palatability. Some dog foods attempted to gain palatability using larger amounts of more costly ingredients such as whole grain wheat or meat meal. But these ingredients have limitations as to their relative amounts that may be employed in a pet food. For example, meat meal~cannot exceed a certain limit because the ash content becomes too high which results in the cal-cium and phosphorous levels not being properly balanced in the dog food. This has imposed a major constraint in dog foods because, despite the ability of pet food formulators to prepare nutritionally-balanced rations containing lower costing ingre-~k ~ 1 72092 dients, the rations must be sufficiently palatableto assure that the dogs will consume enough to provide normal growth and maintenance. There is a present need for an improved process for preparing 05 dog foods containing corn, soy, wheat or meat meal which is capable of increasing the overall palata-bility of the dog foods.
Background Art A number of prior art patents describe dog food formulations containing corn, soy, meat meal, or wheat. These products are typically expanded by the use of an extruder to obtain a porous structure caused by the combined gelatinization of the starch and the release of steam upon extrusion. The condi-tions are typically chosen to assure sufficientstarch gelatinization to achieve the desired expan-slon .
In U.S. Patent 3,119,691 to Ludington et al, a uniform dry mix of farinaceous and proteinaceous ingredients are pretreated by injecting steam to obtain a mixture temperature of from 200F to 220F
and vigorously agitating the mixture to achieve at least partial gelatinization of the starch granules in the farinaceous materials. It is indicated that the partial gelatinization causes the starch gran-ules within the mixture to swell under the influence of increased moisture and heat. The course of the partial gelatinization can be followed by observing the individual starch granules when illuminated by polarized light and viewed through a microscope. As the reaction proceeds, the granules swell and it can be noted that the so-called maltese-cross configura-tions within the granules substantially disappear.
The partial gelatinization does not, however, cause rupturing of a substantial percentage of the indivi-! 1 720~ 2 dual starch cells. Following this pretreatment, themixture is subjected to mechanical working under elevated temperature and pressure, such as in a screw-fed extruder, and is then discharged through a OS die to ef~ect the final shaping and expansion of the product wherein all of the materials have been subjected to essentially the same conditions of heat and moisture.
According to another prior art procedure, Linskey in U.S. Patent 3,139,342 prepares a uniform mixture of raw wheat grains and other dog food components such as meat meal, and again subjects the entire mixture to essentially the same conditions of heat and moisture. However, according to this procedure, the materials are simply moistened and blended prior to feeding them into an extruder.
Heat is not overtly added prior to the extruder stage, and the starch is therefore not gelatinized.
To achieve proper gelatinization to assure uniform expansion, an extruder is employed which provides for a residence time of about 2 minutes during which the uniform admixture of ingredients is heated to a temperature of above 212F at a pressure of from about 100 to 200 psi at a moisture content of from about 13% to 32%. Again here, the corn is subjected to the same duration of exposure to heat, moisture and pressure as are the other ingredients of the mix.
In U.S. Patent 4,190,679 to Coffee et al, there is disclosed the production of a dual-textured pet food containing both a soft portion and a hard, crunchy portion. Both of these portions preferably contain corn, wheat, soybean oil meal and meat meal, and subject the entire mixture to the same condi-tions of moisture and heat. A pretreatment process --- ! 172092 of the type described by Ludington et al may be employed or the ingredients can be subjected to heat in the extruder only. It has been our experience with products of this type, that increasing the 05 amount of corn or soy at the expense of removal of wheat or proteinaceous materials such as meat and meat meal, has the effect of decreasing the palat-ability of the pet food. It would be desirable to add increased levels of corn or soy bean oil meal without the expected adverse effect.
It would also be desireable to attain an in-crease in the level of palatability of the dog food by treating the wheat, or meat meal.
Disclosure of Invention The present invention is directed to providing an improved process for preparing a dog food of increased palatability.
One part of this invention is achieved accord-ing to an improved process for the preparation of anutritionally-balanced dog food comprising from 20~
to 80% farinaceous ingredients comprising corn and at least one additional starch-containing ingredient and 20% to 80% proteinaceous ingredients, wherein these ingredients are vigorously mixed under condi-tions of moisture, elevated temperature, time and pressure to form an extrudable mass, and the result-ing extrudable mass is forced from an area of elevat-ed pressure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and formation of a cohesive product, where-in the improvement comprises: hydrating a first portion of ingredients comprising at least a portion of the farinaceous material, other than a major portion of the corn, to between 20% to 50% moisture;
~ 1 72~92 heating said first portion of ingredients to between 100F to 190F prior to the addition oE said major portion of corn; and then adrnixing a second portion of ingredients, comprising said major portion of the 05 corn, with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, the first portion of ingredients will include ingredients selected from the group consist-ing of wheat, meat meal, soy bean oil meal and combinations thereof in an amount of at least 10%, lS of the product formula and corn in an amount of from 0% to 25% of the total amount of corn in the pro-duct. More preferrably at least 51% of the total amount of the soybean oil meal, wheat, or meat meal will be added to the first portion of ingredients.
20Another embodiment of this invention is achiev-ed according to an improved process for the prepara-tion of a nutritionally-balanced dog food comprising from 20% to 80% farinaceous ingredients and 20% to 80% proteinaceous ingredients, comprising meat meal and other proteinaceous ingredients, wherein these ingredients are vigorously mixed under conditions of moisture, elevated temperature, time and pressure to orm an extrudable mass, and the resulting extrud-able mass is forced from an area of elevated pres-sure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and the formation of a cohesive product, wherein the improvement comprises: hydrating a first portion of ingredients comprising meat meal that is to be used in the dog food to between 20% to 50% moisture, ` ~ ~72092 heating said first portion of ingredients to between 100F to 190F prior to the addition of other ingre-dients of the dog food and then, admixing the remain-ing ingredients, with the first portion for a period 05 of time sufficient to provide a uniform admixture prior to extrusion.
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, at least 51% of the total amount of the soybean oil meal, wheat or combinations thereof will be added to the meat meal in the first portion of ingredients.
An additional embodiment of this invention is achieved according to an improved process for the preparation of a nutritionally-balanced dog food comprising from 20% to 80% farinaceous ingredients comprising wheat and other farinaceous ingredients and 20% to 80% proteinaceous ingredients, wherein these ingredients are vigorously mixed under condi-tions of moisture, elevated termperature, time and pressure to form an extrudable mass, and the result-ing extrudable mass is forced from an area of elevat-ed pressure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and the formation of a cohesive product, wherein the improvement comprises: hydrating a first portion of ingredients comprising wheat that is to be used in the dog food to between 20% to 50% mois-ture, and heating said first portion of ingredientsto between 100F and 190F prior to the addition of other ingredients of the dog food, and then admixing the remaining other ingredients, with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
' ~72~9~
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, at least 51% of the total amount of 05 soybean oil meal will be added to the wheat in the first portion of ingredients.
Another part of this invention is achieved according to an improved process for the preparation of a nutritionally-balanced dog food comprising from 20% to 80% farinaceuos ingredients and 20% to 80%
proteinaceous ingredients, comprising soy bean oil meal and other proteinaceous ingredients wherein these ingredients are vigorously mixed under condi-tions of moisture, elevated termperature, time and pressure to form an extrudable mass, and the result-ing extrudable mass is forced from an area of elevat-ed pressure through an orifice into an area of sufficiently lower pressure to cause expansion of the mass and the formation of a cohesive product, wherein the improvement comprises: hydrating a first portion of ingredients comprising soy bean oil meal that is to be used in the dog food to between 20% to 50% moisture, heating said first portion of ingre-dients between 100F and 190F prior to the addition of other ingredients of the dog food and then admix-ing the remaining other ingredients, comprising corn, meat meal and wheat with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
The present invention also provides an improved nutritionally-balanced dog food prepared according to the above process. According to a preferred embodiment, at least 51% of the total amount of the soy bean oil meal used in the dog food will be in the first portion of ingredients.
~ 1 720~2 Based on our experience with the preparation of starch-based pet foods, we had theorized that there might be some optimum degree of treatment to which each of the various ingredients which makes up the 05 pet food should be processed to provide the optimum degree of cook. For example, we had noticed that some of the starchy materials were fully gelatin-ized, while others were not. We believed that it might be necessary to subject some of the materials to more controlled gelatinization conditions than current practice suggested.
To avoid the need to process all of the mater-ials under most severe conditions at the expense of large amounts of energy, it was determined that the most energy-efficient course would be to examine each of the materials independently to determine the extent of treatment necessary to gelatinize each of the individual starch-bearing components. To test this hypothesis, and the effect of the various treatments on the palatability of the final products when fed to dogs, each of several major ingredients was subjected to processing conditions varying from no treatment to more extensive treatment than is typical. Surprisingly, we found that while palat-ability was improved by treating individual ingre-dients such as soybean oil meal, meat meal, and wheat, palatability was decreased as the severity of the corn processing conditions was increased.
The decrease in palatability caused by the presence of corn is most pronounced in products prepared by extruder expansion, such as those dis-closed in the above identified patents to Coffee et al, Linskey and Ludington et al. This is apparently due to the normal tendency of those skilled in the art to subject the mixture of ingredients uniformly ! 1 7~0~2 g to quite severe starch gelatinizing conditions. The finding that palatability is improved by lowering the severity o treatment of corn as opposed to these other ingredients could not have been predict-05 ed on the basis of current knowledge. In addition,the data shown in the examples below shows that when only moderate heat and moisture treatments of wheat, meat meal and soybean oil meal occurs, palatability improves.
The usual designations of pet foods as dry or intermediate moisture are not of special signifi-cance to this invention. The products can have any desired moisture so long as sufficient levels of preservatives are employed to stabilize them against microbiological deterioration.
For the sake of conciseness in description, the entire description contained in the Coffee et al u.S~ Patent will not be repeated herein. The following description will center upon the preparation of a dry, crunchy, expanded dog food generally in accord-ance with the description of Coffee et al but improv-ed according to the present invention. Also, while not repeating this entire description with regard to a soft, meat-containing dog food, products of this type can also be prepared. A combination of the soft and hard portions is suitable for use as a dual-textured dog food of the type described by Coffee et al.
The dog foods of the present invention are nutritionally balanced. It is important that each ration be nutritionally complete. Where this can be assured by the manufacturer, it is not necessary for the dog owner to balance the guantities of different foods supplied. The nutritional intake of the dog A
! t 72Q92 is then assured so along as it intakes a minimum amount of food. Nutritionally-balanced foods will contain protein, carbohydrates, fats, vitamins and minerals in amounts established by feeding tests to 05 be sufficient for proper growth and maintenance. A
preferred product of the invention will meet the nutritional requirements as set forth in Handbook Number 8, entitled, Nutrient Requirement of Dogs, which is published and amended by the National Research Council of the National Academy of Sciences.
To assure that the dog actually consumes the minimum required amount of food over a period of time, it is essential that the food be palatable.
The nutritionally-balanced dog foods prepared accord-ing to the present invention will be prepared by expansion from an extruder to obtain a porous tex-ture which, when dried to a moisture content of less than about 10%, provides a hard, crunchy texture;
but when not dried to this extent or when infused with a plasticizing agent such as propylene glycol can provide a meat-like texture. The meaty texture can be further enhanced by the presence of function-al proteins to provide more resilience. The foods will also preferably have a coating of a gravy-forming material or a fat-based palatant.
Among the farinaceous materials which can be employed according to this invention are wheat, corn, barley, oats, etc. and their usual milling forms and derivatives. The term corn is meant to encompass all of those varieties of corn typically employed in animal food compositions as are des-cribed in the official publication of the Associ-ation of American Feed Control Officials, Incorpor-ated. Among these are those varieties known by the ! 1 72092 scientific names Zea mays, including the variety known as white corn; Zea mays indentata, also known as dent yellow corn; and Zea mays indurata, also known as flint corn.
05 Because the finding that minimizing the extent of corn processing prior to extrusion improves the palatability of the final product as p~rceived by dogs, the corn employed according to the invention should be essentially raw and uncooked. Corn which has undergone treatment which would tend to gelatin-ize the starch to any significant degree cannot be effectively improved by the process of the present invention. Similarly excluded from the term corn are derivative products such as corn germ meal, corn gluten, corn syrup, or the like. The corn and other farinaceous ingredients can be employed as flours, meal, and other whole ground grains.
Typically, the total amount of farinaceous ingredients based on the weight of the total dog food is between 20% and 80%, preferably 35% and 75%, by weight, with the corn comprising from about 50%
to about 80% of the weight of the farinaceous ingre-dients, and from 15% to 60% of the weight of the total product. Because the corn is preferably treated to an extent which does not permit signifi-cant starch gelatinization, it is necessary to employ sufficient other binding agents, such as starch-containing materials or functional protein ingredients, which are capable of providing the desired cohesiveness in the overall product. Wheat, for example, is preferably employed at a level of at least 10% of the total product weight.
The proteinaceous ingredients used may be of vegetable, animal or fish origin, and typically comprise soybean oil meal, soy grits, soy flour meat ~ 1 7209~
meal or fish scrap. Where a soft, cohesive product ls desired, the prot~inaceous ingredients will typically comprise various meaty materials including meat and meat by-products as set forth in the noted 05 Coffee et al patent and as defined in the official publication of the Association of American Feed Control Officials, Incorporated. Typically, the proteinaceous ingredients will comprise from 20% to 80%, preferably from 25% to 55%, of the weight of the final product.
In addition to these materials, the preferred formulations will also contain vitamin and mineral supplements necessary to provide balanced nutrition.
Additionally, where moisture contents in excess of about 10% axe desired, various osmotic and anti-mycotic agents will be employed in effective amounts to assure stability against microbial growth in accordance with the teachings of the Coffee et al patent as well as U.S. Patent 3,202,514 to Burgess et al, and Franzen et al in U.S. Patent 4,212,894.
In processing the formulation according to theinvention to form a dry, crunchy product, a pre-ferred procedure would be that described by Coffeeet al but modified according to the teachings of this invention. A major portion for meat meal, wheat, corn, and soybean oil meal is defined as greater than 51% of the amount of the respective component to be used in the total product.
one aspect of this modification, amounts to withholding at least a major portion of the corn from the process until a first portion of the ingre-dients comprising at least ~he farinaceous material other than the major portion of corn is heated to ,?`~
-between lOO~F to 190F and hydrated to between 20%
to 50% moisture. Then, a second portion of ingre-dients, comprising the major portion of corn, is admixed with the first portion to provide a uniform 05 admixture prior to extrusion.
It is preferred that the second portion will comprise substantially all of the corn. If desired, a small amount of the corn, amounting to from about 5% to about 30% of the total weight of the corn, can be enzymatically digested by reacting it with amy-lase under conditions effective to convert some of this portion into glucose and oligosaccharides.
Additionally it is desired to enzymatically react a blend of farinaceous materials, typically corn and wheat, at a weight ratio of from about 4:1 to about 3:2. It has been discovered that at this particu~ar preferred b~ending of farinaceous ingredients, higher than expected palatability is derived than when these individual ingredients are separately treated and then combined. These ratios require the corn to be present from 60-80% and the wheat to be present from 20-40% by weight on a solids basis of the farinaceous ingredients to be enzyme treated.
This enzymatically-digested portion can then be combined with the first portion prior to further processing.
The proteinaceous ingredients can be added to the first portion in their dry form and therewith subjected to moist heat. However, it is preferred where dry meat meal is employed to enzymatically react the meat meal. Likewise, the soybean oil meal may also be enzymatically reacted prior to incorpora-tion into the first portion.
Another preferred modification is a procedure to selectively treat meat meal with heat and mois-ture. More specifically, at least 51% of the meat meal should be hydrated to between 20% to 50% mois-ture by weight and heated from 100F to 190F. More pre~errably, greater than 70% of the meat meal is 05 hydrated to between 35% to 50% moisture and heated to 110F to 180F. It is essential that the meat meal not be heated over 190F because to do so would detract from the palatability of the resulting dog food.
Another embodiment of this aspect is to combine a major portion of the meat meal with a major por-tion of the soybean oil meal, wheat or combinations thereof. The selective treatment of the meat meal and soybean oil meal, or meat meal and wheat mixture is hydrated from between 20% to 50% moisture by weight and heated from 100F to 190F. More prefer-ably said mixture is heated to 110F to 180F and hydrated to between 35% to 50% moisture by weight.
More preferrably the three-component mixture of meat meal, soybean oil meal, and wheat is heated to 110F
to 180~F and hydrated to between 35% to 45% moisture by weight. If desired, the meat meal can be enzymat-ically reacted with a protease under conditions effective to convert a portion to peptides. It is further desireable to perform a partial proteolytic digestion of a portion of the meat meal in the presence of a farinaceous enzymatic reaction slurry.
This enzymatically digested protion can then be combined with the first portion prior to further processing.
An additional aspect of the modification would entail a preferred procedure of selectively pre-treating wheat with heat and moisture. More speci-fically, at least 51% of the wheat should be hy-drated to between 20% and 50% moisture by weight and ! 1 72092 heated from lOO~F to 190F. More preferrably,greater than 70% of the wheat is hydrated to between 35% to 50% moisture and heated to between 110F to 180~F. It is essential that the wheat not be heated 05 over 190F because doing so detracts from the palat-ability of the resulting pet food product.
Another embodiment of this aspect is to combine a major portion of the wheat with a major portion of the soybean oil meal. The selective treatment of the wheat and soybean oil meal mixture is hydrated to between 20% to 50% moisture by weight and heated from lOOeF to 190~F. More preferrably, said mixture is heated to llODF to 180~F and hydrated to between 35% to 50% moisture by weight. The selective treat-ment for the combined wheat and soybean oil meal isto hydrate to between 20% to 50% moisture by weight and heated to between lOOdF to l90~F. If desired, the portion of the wheat can be enzymatically re-acted with a amylase under conditions effective to convert a portion into glucose and oligosaccharides.
It is fur~her desireable to perform an amylolytic digestion of from about 10% to 35% of the total weight of the wheat. This enzymatically-digested portion can then be combined with the first portion i 2S prior to further processing.
Another preferred modification is a procedure to selectively treat a major portion of the soy with heat and moisture. More specifically, at least 51%
of the soy to be used in the dog food should be hydrated to between 20% to 50% moisture by weight and heated from lOO~F to 1906F. More preferrably, greater than 70% of the soy is hydrated to between 35% to 50% moisture and heated to llO~F to 180~F.
It is essential that the soy not be heated over l90~F because to do so would detract from the palat-ability of the resulting dog food. If desired, a portion of the soy can be enzymatically reacted with a protease under conditions effective to convert it into peptides. This enzymatically-digested portion 05 can then be combined with the first portion prior to processing.
The precise mechanism which is responsible for the improvements is not fully understood at this time.
Some of the data suggests a correlation between the achievement of the improved results and the maintenance of the corn in a substantially ungela-tinized state throughout the process. While it is not known whether the mechanism responsible for gelatinization is also directly involved in the palatability improvement achieved, it is consisten-t with the data to maintain the major portion of the corn separate from the other farinaceous ingredients and the proteinaceous ingredients during the initial stages of gelatinization of the other farinaceous ingredients. This is shown in Table III, wherein corn receiving no selective treatment had an average consumption difference of 4.18 compared with the control. By comparison, there was only a 0.70 average consumption difference between corn receiv-ing a selective treatment as compared with the control. It is also shown in Table IV wherein corn receiving no selective treatment and wheat receiving a selective treatment resulted in an average consump-tion difference of 6.41; whereas when both corn andwheat received a selective treatment the average consumption difference was only 0.26. It is also consistent with the data to maintain the corn sepa-rate from various other ingredients such as wheat, soybean oil meal and meat meal during the period of ~ 172~92 time that they take on the majority of final process water, thereby making them water-rich while main-taining the corn water poor. This is shown in Table II wherein the product in which corn received no 05 selective treatment was better in palatability than the product which contained corn which had been pre-treated.
Parts of the data presented in tables II, III, and IV suggest that selectively treating the meat meal will increase the palatability of the dog food.
This is clearly shown in Table III, wherein the meat meal receiving a selective treatment had an average consumption difference of 3.62 compared with the control. By comparison, there was only a 1.26 average consumption difference between meat meal not having a selective treatment as compared wlth the control. It is also shown in Table IV, wherein meat meal receiving a selective treatment and corn having no selective treatment resulted in an average con-sumption difference of 5.54; whereas when both cornand meat meal did not have a selective treatment, the average consumption difference was only 2.83.
These findings are completely unexpected because the commercial production of the meat meal re~uires that ground meat and bone meal be heat treated and it is not obvious to further treat the meat meal by a further moderate heat treatment and moisture. The prior art as represented by Ludington et al, teach that the meat meal should be combined with the other components of the pet food and sub;ected to severe heat and moisture treatment. Ludington et al do not suggest or teach that palatability may be improved by treating the individual ingredients with a moder-ate heat and moisture treatment.
~ 17209~
Other parts of the data presented in Tables II, III, and IV suggest that selectively treating the wheat will increase the palatability of the dog food. It is ~hought that selectively treating the 05 wheat component will better allow for its hydration.
Normally the wheat would be in competition with the other hydroscopic ingredients when mixed in combina-tion with all ingredients as taught by Ludington et al. It is hypothesized that when the wheat receives a controlled hydration of temperature and moisture, the enzymes naturally present in the wheat may affect it both chemically and physically and/or a more controlled gelatinization may occur which may be involved in the palatability improvement. It is consistent with the data to maintain the wheat in combination with meat meal and/or soybean oil meal so long as the mixture of wheat and soybean oil meal or wheat and meat meal or wheat, meat meal and soybean oil meal receives the selective treatment of molsture and heat. In Table II, it is shown that when only wheat and meat meal receive a selective treatment the resu~ting average consumption differ-ence from the control is 7.97. Likewise when only wheat and soybean oil meal receive a selective treatment, the resulting average consumption differ-ence from the control is 7.47. The palatability preference is not as strong when wheat, soybean oil meal and meat meal are combined together and select-ively treated. This is shown in Table II wherein such mixture is shown to have an average consumption difference of 5.28 from the control. In Table IV, the average of all test samples that have both wheat and meat meal selectively treated, regardless of the teratments to the other ingredients of soybean oil meal and corn, resulted in an average consumption difference of 3.47.
' 172092 Also in Table IV, the average of ali test samples that have both wheat and soybean oil meal selectively treated, regardless of the treatments to the other ingredients of meat meal and corn, result-05 ed in an average consumption difference of 4.95.
Additional data presented in Tables II, III,and IV suggests that selectively treating soybean oil meal will increase the palatability of the dog food. Again, this is shown in Table III, wherein soybean oil meal receiving a selective treatment had an average consumption difference from control of 3.87 as compared to 1.01 average consumption differ-ence from control for soybean oil meal having no selective treatment. It is presently not known why one obtains this increase in consumption of the dog food.
These comments are offered for the purpose of explaining the phenomenon to the greatest extent possible by applicants; however, applicants do not wish to be bound to any particular theory or mechan-ism by which the invention provides its unexpected results.
Typically, all of the major dry farinaceous and proteinaceous ingredients are ground and stored separately for blending in the desired ratios.
While the exact grind size is not critical, it has been found that grinding the ingredients to a size that at least 80%, and preferably when at least 85%
passes through a 20 mesh U.S. Standard Sieve, pro-vides a desirable balance between raw materialhandling and final product performance character-istics. Grind sizes substantially larger than this cause products that have visually discrete par-ticles, and also processing is sometimes more diffi-cult due to less effective hydration of the largerparticles.
t 1 72092 From their individua~ storage bins, it is preferred to feed substantially al~ of the farina-ceous materials and 0% to 49% of the corn along with the proteinaceous materials such as soybean oil meal 05 and meat meal to a dry batching apparatus wherein ~he ingredients are agitated sufficiently to provide a uniform dry blend, designated herein as a first portion of ingredients. ~ore preferrably 0% to 25%
of the corn to be used in the process will be added to the first portion of ingredients. As noted above, however, it may be desirable to enzymatically treat a small portion of the corn and any desired amount of the meat meal prior to combining them with dry materials to form the first portion of ingre-dients.
The first portion of ingredients is then pre-ferrably sub;ected to a selective treatment wherein the moisture content is increased to within the range of from about 20~ to about 50%. More preferr-ably, the moisture content is increased to withinthe range of from 35% to 50% by weight. In addition to increasing the moisture content of the first portion of ingredients, the first portion is heated to a temperature which typically falls within the range of from about lOO~F to about l90~F, prefer-rably within the range of from about llO~F to about 180~F. This selective treatment rapidly hydrates the first portion and can partially gelatinize the starch granules within the farinaceous materials.
The step of treating the first portion of ingredients in the presence of moisture and heat can be wholly accomplished within the barrel of an device such as a Wenger mixer. The basic nature of the process is not altered simply by the fact that one piece of equipment is employed as opposed to two or more pieces. The corn is subject to less severe processing in terms of moisture and heat exposure than is necessary for the other ingredients. ~here the meat meal and/or a portion of ~he corn or possi-bly another part of the farinaceous ingredients is 05 enzymatically reacted prior to admixture to form the first ingredient portion, sufficient water for forming an extrudable mass may be provided by these materials alone. If not, the additional moisture can be added either in the preconditioner or in the subsequent plasticizing and extrusion stages by the addition of water or steam.
The major portion of the corn which has been withheld from processing in the first portion of ingredients is then admixed with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion from the die plate into the zone of lower pressure.
In the extruder, which may be a Wenger cooker-extruder or an Anderson expander, the combined admixture of the first and second portions of ingre-dlents is subjected to mechanical working under pressure at elevated temperatures, generally above 212F and typically between 240F to 300bF. Where necessary to achieve the proper plastic consistency within the extrudable mass, additional moisture can be added in the form of heated water or steam.
Preferably the moisture content of the extrudable mass just prior to extrusion will be within the range of from about 20% to about 30%.
After a residence time within the screw-fed extruder of from about 15 to about 120 seconds, typically from about 30 to about 60 seconds, the extrudable mass is forced from the area of elevated pressure within the extruder through an orifice into ! 1 72092 an area of sufficiently lower pressure to cause expansion of the mass and the ~ormation of a cohe-sive product. The product exits the extruder through a suitable die of desired size and shape to OS form what is known in the art as an expanded rope structure havlng a moisture content reduced from that present in the extruder due to flashing off of moisture as steam. The flashing of moisture is also responsible for the expanded texture of the product.
The product will typically be severed as it is extruded and will then be dried to the desired moisture content. For a dry product which does not re~uire any preservatives, moisture contents Q~ less than about 10%, typically 8% to 9%, are preferred.
lS Where suitable osmotic and anti-microbial agents are employed, moisture contents may be selected as desired, typically from 10% to about 25% by weight, and preferably from about 12% to about 20% by weight The expanded products will normally have bulk densi-ties within the range of from about 18 to 30, andpreferably from about 20 to 24, pounds per cubic foot.
Where desired, these products can be coa~ed with palatants, such as those which are based upon fat and or protein, or they can be coated with various gravy formers as are known to the art.
Best Mode for Carrying Out the Invention The following examples are presented for the purpose of further illustratlng and explaining the present invention and to describe the best mode presently known for carrying it out. These examples are not intended to be taken as llmitlng in any regard. ~nless otherwise indicated, all parts and ' t 72092 percentages are based upon the weight of the product or portion at the indicated stage in processing.
Example I
This example describes the preparation o~
05 a number of test products, wherein each of the major proteinaceous and farinaceous ingredients are sub-jected to a contro~led selective conditioning treat-ment, and a single test product wherein none of the farinaceous or proteinaceous ingredients are su~-jected to a selective conditioning treatment, and~2) a control product of the same formulation, but inc~uding no selective conditioning. A~l test products are then fed to a canine testing pane~ ~n a controlled test versus the control product to deter-mine their relative palatabilities. The controlproduct contains the following formu~ation and is prepared according to the followlng process:
Ingredients Parts by weight Wheat Middllngs 20 Who~e Ground Corn 40 Soybean Oil ~eal 20 ~eat Meal 10 ~itamin and Mineral Premix 6 Coating 4 The ingredients, with the exception of the coating ingredients, are mixed and fed to the en-trance of an Anderson expander operating at temper-atures up to 280bF. The moisture within the expan-der is adjusted to a~out 30%. After a residence time of a~out 120 seconds the mixture exits through a circu~ar extruder die orifice at a temperature of about 210~F and a moisture of about 26%. The pres-sure ~ust before the die orifice ls about 150 psig.
tl 72092 The now-expanded porous mixture is cut into kibs a~out 3/4 inch long, 1/2 inch wide, and 5/8 inches thick, using a cutting knife :rotated in front of the extruder orifice. The kibs are then placed on a 05 drying belt and dried a~ 250F, and one cooling zone at ambient air conditions, with the dried kibs exiting the drier at about 80~F and 10~ moisture.
The coating mixture comprising liquified tallow is then applied to kibs by mixing and spray-ing in a fine mist onto the kibs.
The various test products are prepared bytreating each of the ma;or farinaceous and protein-aceous materials separately and in various combina-tions in a Wenger mixer at 190F and hydrating the material to 30% moisture over a time period of 3 minutes prior ~o admixing them and and subjecting them to extrusion under the same conditions as ~or the contro~.
Tab~e I depicts the design of this study, each variable having been fed versus a no-treatment control.
TABLE I
Grid Design Number of 25 Components Soybean Pretreated Corn Wheat Oil Meal Meat Mea~
X O O O
O X O O
O O X O
X X O O
X O X O
2 X 0 0 X
O X X O
O O X X
X X X O
O X X O
O O X X
X X X O
3 X X 0 X
X O X X
O X X X
~ 1 72092 - 2$ -TABLE I (Cont'd) Grid Design Number of Components Soybean OS Pretreated Corn Wheat Oil Meal Meat Mea~
All X X X X
None 0 0 0 0 0 = No Pretreatment X = Pretreatment The feeding design consisted of two series each of eight, two-product, 15-dog tests. Overall re sults of this study are summarized in Tables II, III
and IV, indicated:
. Selective treatment of corn reduced palatabillty.
. Se~ective treatment of meat meal, soybean oil meal, and wheat increased palatability.
. When the proteinaceous ingredients were treated along with the wheat, a posltive effect existed over the treated protein alone.
TABLE II
Individual Variable Palatability Averages (Note: Ta~le entries are average consumption dif-ferences over Control (g/kg.-dry). ~0~ refers to no treatment and '1' refers to treatment). This Table results ~rom the overall design in Table I wherein each sample is fed against the control. Pa~atabil-ity results of greater than 2.5 are considered to be a preference for the test product.
Soybean 3~ Corn Wheat Oil Mea~ Meat Meal alatability O O O O -1 . 0 0 0 0 1 4.06 0 0 1 0 - .02 0 0 1 1 4.85 ~ 1 7209,~
Soybean Corn Wheat Oil Meal Meat Meal Palatability 0 1 0 0 4.94 0 1 0 1 7.97 0g 0 1 1 0 7.47 0 1 1 1 5.28 1 0 o 0 -3.68 1 0 0 1 1.83 1 0 1 0 2.04 1 0 1 1 4.34 1 1 0 0 -1.02 1 1 0 1 -4.g8 1 1 1 0 1.43 1 1 1 1 5.61 TABLES III AND IV
Main Effect & 2 Factor Interaction Averages 20(Note: Table entries are average consumption differences over Control ~g/kg.-dry). i0' refers to no pretreatment and '1' refers to pretreatment).
The main effect entries are the average of all tests in which the maln component with the treatment indicated was compared to a~l other samples, whether or not the other ingredients in the test samples had treatments too. Thus, in the case of corn having no treatment, the average consumption differences of the eight samples in Table II indicating no treat-ment, is 4.18 grams per kilogram. Likewise, the 2 factor interaction entries are the average of all tests which the two components being analyzed re-ceived the treatment noted whether or not the other ingredients in the samples had treatments too.
Thus, in the case of wheat and soy both having a treatm~ent, the average consumption difference of the four samples in Table I~ indicating treatment for ~oth wheat and soy components results in an average consumption difference of 4.95 grams per kilogram.
TABLE III
Main Effect Averages Corn 0 = 4.18 1 = .70 (Difference at 9~.5~ confidence 05 leve~) Soy O = 1.01 1 = 3.37 (Difference at 95% confidence ~eve~) Wheat 0 = 1.55 1~ 1 = 3.33 Meat 0 = 1.26 Mea~ 1 = 3.52 (Dlfference at 90% confidence leve~) TABLE IV
Two Factor Interaction Averages Wheat Corn a 1 . 96 6.41 1 1.13 .26 20 (Interaction significance at 95% Con~idence Leve~) Meat Meal Corn 02.83 5.54 1- .31 1.~0 Meat Meal Wheat 0- .68 3.77 13.20 3.4~
1 t 720~2 Soybean Oil Mea~
O
Corn 03.98 ~.39 1-l.g6 3.36 05 (Interaction slgnificance at 90% Confidence Level) Soybean Oil Meal Wheat 0 .29 2.80 11.72 4.95 Meat Meal Soybean 0 - .21 2.22 oil mea~1 2.73 5.02 Example II
Based on the results indicated in Example I, a second grid is designed taking the best and worst combinatlons of the grid ln Table I in terms of palatabi~ity results from Table II and varying the processing conditions to determine the effect on palatabi~ity. Thls study involves the treatment of a wheat, meat meal and soybean oil meal combination and the selective treatment of corn alone. The parameters lnclude low, medlum, high moisture condi-tions, as well as, low, and high time-temperatures.
The various samples are outlined in Tables V and ~I.
~9 - TABLE V
Se~ective Treatment Times at Various Water Levels for Wheat-Soybean-Oil-Meal ~eat Meal Temp. _20% 30% 40%
05 l~aF 3 minutes 3 minutes 3 minutes 190F 3 mlnutes 3 mlnutes 3 minutes 190~F lS mlnutes 1~ minutes 15 minutes Results of this study indicate that the carnine testlng panel had a hlgher than average preference for those test samples whereln the wheat, soybean oil meal and meat meal mixture had been hydrated to 40% over the control of Example I. There are no signlflcant differences among the three time-temper-ature ~evels. The interaction is slgnificant at the 1~ 9g% confidence level. The palatability preference results suggests that at 20% molsture, the cook appears best at 3 minutes at 190F, whereas at 30-40% moisture the 3 mlnute cook at 170~F ls op-timal. The averages show there is a possibi~ity of 20 being better than control - the best combinations being low cook (17~F) and 30-40% moisture.
TABLE VI
Selective Treatment at Various Water Levels Water Levels for Corn 2~ Temp. 20% 30% 40%
170~ 3 minutes No Sample 3 minutes 19aF No Samp~e 3 minutes No Sample 190F 15 mlnutes No Sample 1~ minutes All samples lost to control at the 99% confi-dence level and fell in the "moderatel' loss range.There are no significant differences among any of the ~ treatment combinations and none of the factor effects are slgnificant. Thus, selective condl-tioning adversely affects corn.
~ 1 ~2092 - 3~ -Example III
To illustrate one preferred method for prepar-ing a dog food according to the present invention, the followin~ formulatlon is processed as described 05 below:
HARD, C~UNCHY PORTION
Parts by Ingredient Welght Whole Ground Corn 54.~
~0 Whole Ground Wheat 15.0 Meat & Bone Mea~ 14.8 Scybean Meal, 44~ protein 12.0 ~itamin and Mineral Premix 2.1 Liquid ~lant Protease 0.15 15 Bacterial Amylase 0.002 Fungal Amy~ase 0.00 Color System 0.02 Liquid Coating 5.0 A dry blend of 44~ soybean meal and the whole ground wheat is prepared in a mixer. Simultaneously with the preparation of this dry blend, 4 pounds of the approximately 54 pounds of corn is fe~ with an equal weight of water and the bacteria~ and fungal amylases into a stirred reactor. The reaction mixture is heated to l406F and held at that temper-ature for about 30 minutes. To this farinaceous reaction s~urry, about 55% of the meat and bone meal is added along with an equal amount of water. The resulting combined reaction slurry is again heated to 140~F, and one half of the liquid plant protease ls added at this temperature. After a reaction time of about 20 minutes, the other half of the liquid protease and the remaining meat and bone meal are added for a second period of reaction of about 2~
minutes at 1406~. Thereafter, the reaction mixture ~ 1 7209~
is heated to 170~F and held there for three minutes to inactivate the enzymes. At this stage, the combined reaction slurry has a moisture content of about 50%.
~5 The resulting combined reaction slurry is then fed from reactor into a Wenger-mixer precondltioner wherein it is combined with the dry blend from dry mixer. The majority of the corn is withheld from treatment at this stage in processing. After a residence time of about 45 seconds at a temperature of about 130F in the preconditioner, this first portion of ingredients is then fed to an Anderson expander. A~so fed to the expander is a second portion of ingredients whlch comprises the remainder lS of the who~e ground corn. ~ithin the expander, a~
of the ingredients are mechanica~ly worked under heat and pressure to provide a uniform extruda~e mass. The temperature within the expander is main-tained at about 2~0DF and the mixture is extruded through an arc-shaped orifice to expand to just ~ess than twice its initial vo~ume while curving in the direction of extrusion as well as transverse~y thereto.
A ~lade positioned in scraping contact with the 2~ die p~ate, intermittent~y passes the opening in the die plate and severs the produc~ into c~amshel~-shaped pieces havlng approximate~y the fo~lowing dimensions: one-half inch ~y three-fourths inch ~y one inch dried to a moisture content of about 9% in a single pass continuous belt drier, and then the produc~ is coo~ed to a temperature of about 80~F
passed into coating a ree~ wherein it is sprayed with ~ pounds of a ~iquid coating comprising beef tal~ow and enzymatical~y reacted fat and proteln.
3~ From the coating ree~, the resulting dog food pieces are co~ected for packaglng.
1 1 7209~
The above descriptlon is for the purpose of teaching those skil~ed in the art how to practlce the lnventlon and is not lntended to recite all the possible modlficatlons and variations thereof whlch 05 wl~ become apparent to the ski~led worker upon reading. It is intended, however, that al~ such modifications and variations be included within the scope of the invention which is defined by the fo~lowlng claims.
X O X X
O X X X
~ 1 72092 - 2$ -TABLE I (Cont'd) Grid Design Number of Components Soybean OS Pretreated Corn Wheat Oil Meal Meat Mea~
All X X X X
None 0 0 0 0 0 = No Pretreatment X = Pretreatment The feeding design consisted of two series each of eight, two-product, 15-dog tests. Overall re sults of this study are summarized in Tables II, III
and IV, indicated:
. Selective treatment of corn reduced palatabillty.
. Se~ective treatment of meat meal, soybean oil meal, and wheat increased palatability.
. When the proteinaceous ingredients were treated along with the wheat, a posltive effect existed over the treated protein alone.
TABLE II
Individual Variable Palatability Averages (Note: Ta~le entries are average consumption dif-ferences over Control (g/kg.-dry). ~0~ refers to no treatment and '1' refers to treatment). This Table results ~rom the overall design in Table I wherein each sample is fed against the control. Pa~atabil-ity results of greater than 2.5 are considered to be a preference for the test product.
Soybean 3~ Corn Wheat Oil Mea~ Meat Meal alatability O O O O -1 . 0 0 0 0 1 4.06 0 0 1 0 - .02 0 0 1 1 4.85 ~ 1 7209,~
Soybean Corn Wheat Oil Meal Meat Meal Palatability 0 1 0 0 4.94 0 1 0 1 7.97 0g 0 1 1 0 7.47 0 1 1 1 5.28 1 0 o 0 -3.68 1 0 0 1 1.83 1 0 1 0 2.04 1 0 1 1 4.34 1 1 0 0 -1.02 1 1 0 1 -4.g8 1 1 1 0 1.43 1 1 1 1 5.61 TABLES III AND IV
Main Effect & 2 Factor Interaction Averages 20(Note: Table entries are average consumption differences over Control ~g/kg.-dry). i0' refers to no pretreatment and '1' refers to pretreatment).
The main effect entries are the average of all tests in which the maln component with the treatment indicated was compared to a~l other samples, whether or not the other ingredients in the test samples had treatments too. Thus, in the case of corn having no treatment, the average consumption differences of the eight samples in Table II indicating no treat-ment, is 4.18 grams per kilogram. Likewise, the 2 factor interaction entries are the average of all tests which the two components being analyzed re-ceived the treatment noted whether or not the other ingredients in the samples had treatments too.
Thus, in the case of wheat and soy both having a treatm~ent, the average consumption difference of the four samples in Table I~ indicating treatment for ~oth wheat and soy components results in an average consumption difference of 4.95 grams per kilogram.
TABLE III
Main Effect Averages Corn 0 = 4.18 1 = .70 (Difference at 9~.5~ confidence 05 leve~) Soy O = 1.01 1 = 3.37 (Difference at 95% confidence ~eve~) Wheat 0 = 1.55 1~ 1 = 3.33 Meat 0 = 1.26 Mea~ 1 = 3.52 (Dlfference at 90% confidence leve~) TABLE IV
Two Factor Interaction Averages Wheat Corn a 1 . 96 6.41 1 1.13 .26 20 (Interaction significance at 95% Con~idence Leve~) Meat Meal Corn 02.83 5.54 1- .31 1.~0 Meat Meal Wheat 0- .68 3.77 13.20 3.4~
1 t 720~2 Soybean Oil Mea~
O
Corn 03.98 ~.39 1-l.g6 3.36 05 (Interaction slgnificance at 90% Confidence Level) Soybean Oil Meal Wheat 0 .29 2.80 11.72 4.95 Meat Meal Soybean 0 - .21 2.22 oil mea~1 2.73 5.02 Example II
Based on the results indicated in Example I, a second grid is designed taking the best and worst combinatlons of the grid ln Table I in terms of palatabi~ity results from Table II and varying the processing conditions to determine the effect on palatabi~ity. Thls study involves the treatment of a wheat, meat meal and soybean oil meal combination and the selective treatment of corn alone. The parameters lnclude low, medlum, high moisture condi-tions, as well as, low, and high time-temperatures.
The various samples are outlined in Tables V and ~I.
~9 - TABLE V
Se~ective Treatment Times at Various Water Levels for Wheat-Soybean-Oil-Meal ~eat Meal Temp. _20% 30% 40%
05 l~aF 3 minutes 3 minutes 3 minutes 190F 3 mlnutes 3 mlnutes 3 minutes 190~F lS mlnutes 1~ minutes 15 minutes Results of this study indicate that the carnine testlng panel had a hlgher than average preference for those test samples whereln the wheat, soybean oil meal and meat meal mixture had been hydrated to 40% over the control of Example I. There are no signlflcant differences among the three time-temper-ature ~evels. The interaction is slgnificant at the 1~ 9g% confidence level. The palatability preference results suggests that at 20% molsture, the cook appears best at 3 minutes at 190F, whereas at 30-40% moisture the 3 mlnute cook at 170~F ls op-timal. The averages show there is a possibi~ity of 20 being better than control - the best combinations being low cook (17~F) and 30-40% moisture.
TABLE VI
Selective Treatment at Various Water Levels Water Levels for Corn 2~ Temp. 20% 30% 40%
170~ 3 minutes No Sample 3 minutes 19aF No Samp~e 3 minutes No Sample 190F 15 mlnutes No Sample 1~ minutes All samples lost to control at the 99% confi-dence level and fell in the "moderatel' loss range.There are no significant differences among any of the ~ treatment combinations and none of the factor effects are slgnificant. Thus, selective condl-tioning adversely affects corn.
~ 1 ~2092 - 3~ -Example III
To illustrate one preferred method for prepar-ing a dog food according to the present invention, the followin~ formulatlon is processed as described 05 below:
HARD, C~UNCHY PORTION
Parts by Ingredient Welght Whole Ground Corn 54.~
~0 Whole Ground Wheat 15.0 Meat & Bone Mea~ 14.8 Scybean Meal, 44~ protein 12.0 ~itamin and Mineral Premix 2.1 Liquid ~lant Protease 0.15 15 Bacterial Amylase 0.002 Fungal Amy~ase 0.00 Color System 0.02 Liquid Coating 5.0 A dry blend of 44~ soybean meal and the whole ground wheat is prepared in a mixer. Simultaneously with the preparation of this dry blend, 4 pounds of the approximately 54 pounds of corn is fe~ with an equal weight of water and the bacteria~ and fungal amylases into a stirred reactor. The reaction mixture is heated to l406F and held at that temper-ature for about 30 minutes. To this farinaceous reaction s~urry, about 55% of the meat and bone meal is added along with an equal amount of water. The resulting combined reaction slurry is again heated to 140~F, and one half of the liquid plant protease ls added at this temperature. After a reaction time of about 20 minutes, the other half of the liquid protease and the remaining meat and bone meal are added for a second period of reaction of about 2~
minutes at 1406~. Thereafter, the reaction mixture ~ 1 7209~
is heated to 170~F and held there for three minutes to inactivate the enzymes. At this stage, the combined reaction slurry has a moisture content of about 50%.
~5 The resulting combined reaction slurry is then fed from reactor into a Wenger-mixer precondltioner wherein it is combined with the dry blend from dry mixer. The majority of the corn is withheld from treatment at this stage in processing. After a residence time of about 45 seconds at a temperature of about 130F in the preconditioner, this first portion of ingredients is then fed to an Anderson expander. A~so fed to the expander is a second portion of ingredients whlch comprises the remainder lS of the who~e ground corn. ~ithin the expander, a~
of the ingredients are mechanica~ly worked under heat and pressure to provide a uniform extruda~e mass. The temperature within the expander is main-tained at about 2~0DF and the mixture is extruded through an arc-shaped orifice to expand to just ~ess than twice its initial vo~ume while curving in the direction of extrusion as well as transverse~y thereto.
A ~lade positioned in scraping contact with the 2~ die p~ate, intermittent~y passes the opening in the die plate and severs the produc~ into c~amshel~-shaped pieces havlng approximate~y the fo~lowing dimensions: one-half inch ~y three-fourths inch ~y one inch dried to a moisture content of about 9% in a single pass continuous belt drier, and then the produc~ is coo~ed to a temperature of about 80~F
passed into coating a ree~ wherein it is sprayed with ~ pounds of a ~iquid coating comprising beef tal~ow and enzymatical~y reacted fat and proteln.
3~ From the coating ree~, the resulting dog food pieces are co~ected for packaglng.
1 1 7209~
The above descriptlon is for the purpose of teaching those skil~ed in the art how to practlce the lnventlon and is not lntended to recite all the possible modlficatlons and variations thereof whlch 05 wl~ become apparent to the ski~led worker upon reading. It is intended, however, that al~ such modifications and variations be included within the scope of the invention which is defined by the fo~lowlng claims.
Claims (11)
1. An improved process for the preparation of a nutritionally-balanced dog food comprising from 20 to 80% farinaceous ingredients and 20 to 80% protein-aceous ingredients, comprising meat meal and other proteinaceous ingredients, wherein these ingredients are vigorously mixed under conditions of moisture, elevated temperature, time and pressure to form an extrudable mass, and the resulting extrudable mass is forced from an area of elevated pressure through an orifice into an area of sufficiently lower pres-sure to cause expansion of the mass and the forma-tion of a cohesive product, wherein the improvement comprises:
(a) hydrating a first protion of ingredients comprising meat meal that is to be used in the dog food to between 20% to 50% moisture, (b) heating said first portion between 100°F
to 190°F prior to the addition of other ingredients of the dog food and then, (c) admixing the remaning ingredients, with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
(a) hydrating a first protion of ingredients comprising meat meal that is to be used in the dog food to between 20% to 50% moisture, (b) heating said first portion between 100°F
to 190°F prior to the addition of other ingredients of the dog food and then, (c) admixing the remaning ingredients, with the first portion for a period of time sufficient to provide a uniform admixture prior to extrusion.
2. The process according to Claim 1 wherein the first portion of ingredients contain a major amount of the meat meal that is to be used in the dog food.
3. The process according to Claim 2 wherein the first portion of ingredients includes wheat which will be treated in combination with the meat meal.
4. A process according to Claim 2 wherein the first protion of ingredients include soy bean oil meal which will be treated in combination with the meat meal.
5. The process according to Claim 2 wherein the first portion of ingredients includes wheat and soybean oil meal which will be treated with the meat meal.
6. A process according to Claim 5 wherein said first protion of ingredients are heated to 110°F to 180°F.
7. A process according to Claim 6 wherein said first portion of ingredients are subjected to a selective treatment wherein the moisture content is increased to within the range of about 35% to about 50% by weight.
8. A process according to Claim 7 wherein the dog food is dried to a moisture content of less than 10%.
9. A process according to Claim 7 wherein the dog food has a moisture content of greater than 10%
and includes sufficient preservatives to stabilize it against microbiological deterioration.
and includes sufficient preservatives to stabilize it against microbiological deterioration.
10. A process according to Claim 7 wherein a portion of the meat meal is enzymatically digested and then combined with said first portion prior to heating.
11. A nutritionally balanced dog food prepared according to the process of Claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US29246981A | 1981-08-13 | 1981-08-13 | |
| US292,469 | 1981-08-13 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1172092A true CA1172092A (en) | 1984-08-07 |
Family
ID=23124813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000407877A Expired CA1172092A (en) | 1981-08-13 | 1982-07-22 | Palatability of dog food increased by selective treatment of meat meal |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1172092A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0645095A1 (en) * | 1993-09-21 | 1995-03-29 | Colgate-Palmolive Company | Extruded dog treat food product having improved resistance to breakage |
| CN102308912A (en) * | 2010-07-02 | 2012-01-11 | 山东中大牧业集团有限公司 | Equilibrium oil powder for feed and production method thereof |
| CN109452463A (en) * | 2018-12-25 | 2019-03-12 | 烟台中卫宠物食品有限公司 | A kind of processing method of the note heart dilated food of pets |
-
1982
- 1982-07-22 CA CA000407877A patent/CA1172092A/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0645095A1 (en) * | 1993-09-21 | 1995-03-29 | Colgate-Palmolive Company | Extruded dog treat food product having improved resistance to breakage |
| US5501868A (en) * | 1993-09-21 | 1996-03-26 | Colgate Palmolive Company | Extruded dog treat food product having improved resistance to breakage |
| AU676069B2 (en) * | 1993-09-21 | 1997-02-27 | Colgate-Palmolive Company, The | Extruded dog treat food product having improved resistance to breakage |
| CN102308912A (en) * | 2010-07-02 | 2012-01-11 | 山东中大牧业集团有限公司 | Equilibrium oil powder for feed and production method thereof |
| CN109452463A (en) * | 2018-12-25 | 2019-03-12 | 烟台中卫宠物食品有限公司 | A kind of processing method of the note heart dilated food of pets |
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