CA1189740A - Puffed soft moist pet food product having an expanded shell with a dense center and process of producing the same - Google Patents
Puffed soft moist pet food product having an expanded shell with a dense center and process of producing the sameInfo
- Publication number
- CA1189740A CA1189740A CA000402190A CA402190A CA1189740A CA 1189740 A CA1189740 A CA 1189740A CA 000402190 A CA000402190 A CA 000402190A CA 402190 A CA402190 A CA 402190A CA 1189740 A CA1189740 A CA 1189740A
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- product
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- dense
- farinaceous
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Abstract
PUFFED SOFT MOIST PET FOOD PRODUCT
HAVING AN EXPANDED SHELL WITH A DENSE CENTER
AND PROCESS OF PRODUCING THE SAME
Abstract of the Disclosure This invention relates to a soft moist pet food product comprising particles having an expanded shell with a dense, elastic structure in the center of the product and a process for producing the same. The product is formulated from a proteinaceous-farinaceous mixture having a level of farinaceous component of at least about 40% by weight of the pet food product, typically 60 to 85% by weight of the pet food product. The moisture content is adjusted to a level sufficient to extrude the mixture and extruded under conditions of elevated temperature and pressure sufficient to convert the mixture to a thermoplastic or flowable state. The mixture while in a flowable condition is extruded through a restricted orifice into a confinement zone and confined while in a flowable state. The mixture in this condition is injected into a com-pression zone wherein the mixture is cooled to a product tem-perature of about 100 - 180°F, compressed and formed into a product having a dense elastic structure. The dense product is then heated wherein the exterior surface of the product is expanded to provide a product of reduced bulk density having an expanded shell but retaining a dense elastic interior.
HAVING AN EXPANDED SHELL WITH A DENSE CENTER
AND PROCESS OF PRODUCING THE SAME
Abstract of the Disclosure This invention relates to a soft moist pet food product comprising particles having an expanded shell with a dense, elastic structure in the center of the product and a process for producing the same. The product is formulated from a proteinaceous-farinaceous mixture having a level of farinaceous component of at least about 40% by weight of the pet food product, typically 60 to 85% by weight of the pet food product. The moisture content is adjusted to a level sufficient to extrude the mixture and extruded under conditions of elevated temperature and pressure sufficient to convert the mixture to a thermoplastic or flowable state. The mixture while in a flowable condition is extruded through a restricted orifice into a confinement zone and confined while in a flowable state. The mixture in this condition is injected into a com-pression zone wherein the mixture is cooled to a product tem-perature of about 100 - 180°F, compressed and formed into a product having a dense elastic structure. The dense product is then heated wherein the exterior surface of the product is expanded to provide a product of reduced bulk density having an expanded shell but retaining a dense elastic interior.
Description
S P - 7 &~ 2 A
974~ 1 Background of the Invention _ This invention relates to a soft` moist pet food product having a unique structure comprising a dense and elastic interior and expanded shell or exterior surface as well as a process for producing the same.
A variety of pet food products have been produced on extrusion equipment. These products have ranged from the dried expanded pet foods to the semi-moist or intermediate moisture pet foods, either expanded or non-expanded. The formulation for either the dry or semi-moist type product is generally the sa~e and contains varying amounts of proteina-ceous and farinaceous ingredients, fat, minerals and vitamins.
Additionally, the semi-moist products also include a signifi-cant quantity of water (20 - 35% by weigh-t) together with other materials ~hich preserve the pet food against microbial or mycotic penetration. These preservative materials which are typically added to the soft moist pet foods have included sugars, sugar alcohols9 humectants such as polyhydric alcohols, edible acids in addition to an antimycotic to avoid mycotic penetration of the product. Some of these materials not only provide microbial protection by changing the water activity of the product, but gives a product a soft texture.
Soft moist products containing the above preservative materials and having the above general formula can be easily expanded by processing in an extruder in the presence of mois-ture, elevated temperature, and pressure to change the mixture to a thermoplastic state. The mixture upon becomin~ thermo-plastic in the extruder, is then extruded throuqh a die or restricted orifice into a zone of lower pressure, usually atmos-pheric. The pressure release causes vaporization of a portion ~ 2 SP-7~2A
~''37~ ~
of the moisture in the product thereby causina a siqnificant expansion of the mixture. Usually, temper~ature conditions for extrusion involves temperatures of 225F. or higher. J
Expanded semi-moist pet food products and processes for their production of the above type are illustrated in U.S. Patents 3,653,908; 3,745,021; 4,~22,915; 4,162,33~; and 4,011,345.
The non-expanded soft moist pet foods, while con- ¦
taining the same general ingredients, are produced in extrusion equipment under somewhat different conditions. These condi-tions can involve the use of significantly lower temperatures and pressures during extrusion to avoid superheating of the moisture and expansion of the product upon pressure release.
This type of process is illustrated in U.S. Patents 3,225,114;
3,615,652; or 4,055,6~1. Temperatures achieved in this type of process for the production of non-expanded pet foods are sufficient usually just to pasteurize the mixture. Heating is then followed by immediate air cooling of strands of the pro-duct upon exit from the die of the extruder. This type of product has little, if any expansion since the mixture does not achieve a thermoplastic state in the extruder and the moisture does not become superheated by the application of relatively high temperatures and pressures together with the mechanical shear forces to thereby cause expansion upon pressure release.
In spite of the success of either the expanded or non-expanded soft moist pet foods in the market place, a need still exists for a nutritionally complete soft moist pet food ~hich not only has a soft appearance but likewise has a dense elastic and chewy texture. Such a Droduct would not only be suitable as a cornplete ration for pets, but additionally could be formed into shapes and/or configurations suitable as "treats"
for pets having unique soft elastic and chewy textural V
~haracteristics. Canadian Patent Applica-tion Serial ~o. ~02,212 filed May 4, 19~2, describes a unique pet food product haviny a dense elastic structure and a process for producing the same. Al-though the dense product is hicJhly desirable to pets because of its elastic chewy texture, it was surprisingly found that when the product was dried in an oven an unusual textural change took place.
Although one would normally expect some degree of puffing from subsequent heating of the product, nevertheless, it was found that a unique textural change took place when the product was dried. The exterior surface of the product puffed to provide an expanded shell with dense, elastic chewy center and did so at a much lower temperature -than expected, i.e. below 275F. Normally, it is required to employ temperatures of 375 - 450F. for the puffing of products in a drier and such an unusual puffing efect is not achieved. The product is comparable to a puffed pastry shell with a dense center although the skin is tougher and more chewy than the type of puffed product one would achieve with pastry dough. The product has the advantage of being highly desirable for pets because of its expanded shell and chewy, dense center. Another significant advantage of the product having an expanded shell is that a liquid, semi-liquid, or soft filling may be injected into the cavity created by separation of the shell from the chewy dense center. This gives a desir-able dual textured product with an elastic chewy shell and a soft filling in the intexior. Accordingly, the present invention seeks to produce a pet food product having an expanded shell with a dense elastic center.
The invention pertains to a puffed, soft moist pet food product and a method of producing same. The product has an expanded shell with dense, elastic structure in the center and is produced by a method comprising ad~usting the moisture content 37~V
of a proteinaceous-farinaceous mixture having a level of farinaceous component of at. least about 40% by weight of the pet food product to a level sufficient to extrude the mixture, extruding the mixture under conditions of elevated pressure and at a temperature of at least about 212~F., to convert the mixture to a flowable, thermoplastic state through a restricted orifice into a confinement zone, confining the mixture in a confinement zone while in a flowable state, injecting the flowable mixture into a compression zone wherein the mixture is cooled to a temperature of between about 100 - 180F., compressed and formed into a product having a dense elastic structure, and puffing the product by heating to provide an expanded shell with a dense, elastic structure in the center of the shell.
More particularlyl in its more preferred disclosed aspect, the present invention provides a food product produced by a process comprising forming a mixture of farinaceous and proteinaceous materials and adjusting the moisture content of the mixture to between about 18 to 35% by weight. The mixture is then subjected to extrusion at a temperature of above about 212F., typically 225 - 350F., and preferably 225 - 250F., and under conditions of elevated pressure in order to convert said mixture into a plastic flowable substantially homogeneous state. The mixture while in a flowable or plastic state is extruded through a restricted orifice into a confinement zone and confined while in a flowable state. The mixture in this condition is then injected at said elevated temperature and pressure into a cooled compres-sion zone whereby said mixture is cooled to a product temperature of between about 100 - 180F., preferabl~, about 110 - 150F., and compressed while being sub~ected to agitation -to con~ert said mixture into a soft moist pet food product having a moisture con-tent of between about 16 to 50% by weight with a dense elastic and chewy structure. The dense product is then hea-ted at a temperat-ure of between about 225 - 275F., to expand the shell or exterior ;~ , SP-7~2~
7~
surface of the subdivided ~roduct, thereby providi.ng a pet food product with two distinct textur~l characterist-ics .
The product of the present invention is suitable for use as a complete ration for pets when the starting material comprises a nutritionally balanced mixture of proteinaceous and farinaceous ingredients. The unique texture of the pet food product of the present invention further permits the production of treat-type products for pets having different shapes or con-figurations with an elastic chewy texture in the interior with a puffed, expanded shell that is highly appealing to pets.
Figure 1 represents a drawing of equipment typically i employed in practicing the process of the present invention and illustrating the flow of product through the equipment.
Figure 2 is a cross-sectional view of the puffed pro-duct of the present invention showing the expanded shell and dense elastic interior.
Description of the Preferred Embodiments The pet food product of the present invention is initially formulated with a mixture of farinaceous and proteina~
ceous materials. Typ;cally, the ration is produced from mixed ~arinaceous-prote;naceous sources together with fats, vitamins and minerals as needed in order to make the rat;on nutritionally complete. The farinaceous proteinaceous mixture may include primary far;naceous ingredients which may be at least one or more of the following grains such as wheat, barley, or oats and their milled counterparts such as corn meal, wheat flour, wheat germ or grits. Typically9 the farinaceous ingredients will be present in the product in amounts of at least about 40% and typically at least about 50~ by weight of the product, preferably 65 to 30~ by weight of the product.
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The farinaceous-proteinaceous Inixture will also include at least one suitable proteinaceous ingredient among which are vegetable protein materials such as o~ilseed meal, either soybean or cottonseed, isolates, concentrates, flours and the like as well as the proteinaceous by-product meals such as meat meal, poultry meal or fish meal.
Other proteinaceous ingredients which may be employed in the present invention and include yeasts or microbial pro-tein such as torula yeast, brewers yeast or alternatively dairy proteins such as casein and the like. It is also contemplated that the proteinaceous-farinaceous mixture selecte~ for pro~
cessing in the present invention may include fresh meat as an ingredient and it is not intended to limit the formulation of the present invention only to those of the proteinaceous sources which are otherwise dried or treated in some fashion. The term "fresh meat" as used herein refers not only to conventional sources of meat as applied to the flesh of cattle, swine~ sheep, goats and also horses but also applies to whales and other mammals such as poultry, fish, etc. The term "fresh" is intended to exclude dried or rendered products such as meat ~eal or bone meal and the like. Typically, the amount of fresh meat in the proteinaceous-farinaceous mixture of the present invention should not exceed that amount which will increase the moisture level of the mixture to be extruded to greater than 50% by weight. Typical amounts for the proteinaceous ingredient in the starting mixture for products of the present invention is between about 18 to 35%
by ~Yeight of the product, and preferably bet~een about 20 to 30%
by weight of the product.
The selection of the exact proteinaceous or farinaceous ingredients employed in the present invention will be entirely dependent upon the level and balance of various nutrients in the ~ 37 ~ ~
ration. The exact selection oF these materials is ~lell within the skill of one skilled in the art of pet food processing or formulation. As will be apparent, the product of the present invention includes a substantial percentage o~ farinaceous in~redients as compared to proteinaceous material and it is believed to be unique that the pet food product of the present invention has such a dense, elastic and chewy texture in view of the relatively low percentage of protein contained in the mixture that is also extruded according to the present invention.
If desired, additional nutrient materials may be included in the proteinaceous-farinaceous mixture of the present invention or added to the mixture after extrusion. Among those materials is fat which may be any of the edible fat, either animal or vegetable. The total amount of fat present in the product will normally be present at a level of from about O to Ob by weight of the product depending upon the amount of fat present in the proteinaceous and farinaceous sources used.
Typically, the fat addition to the product ~ill be between about ~ to 10;~ by h~eight ol the product. Other preferred ingredients which may be employed and utilized in the proteinaceous-farina-ceous mixture of the present invention include flavor ingredients, hydrolyzed protein, salt, coloring ingredients or dyes, fibrous ingredients such as soybean hulls, vitamins and other nutrients.
Other essential ingredients o~ the soft moist pet food of the present invention also include various preservatives, plasticizing, and/or humectant materials which may be added to the proteinaceous-farinaceous mixture if desired. Typical plasticizers or humec-tants which may be employed include polyhydric alcohols such as glycerol, sorbitol, and propylene glycol as well as other more complex "sugar" alcohols. Other alternative ingredients of the SP-7~2A
proteinaceous farinaceous mixture of the present invention include various other humectants such as molasses, corn syrup solids, dextrose, invert sùgar and other sugar deriva-tives to provide the product of the present invention with 2 soft texture following extrusion.
It is also pref erable. to include in the proteinaceous-farinaceous mixture of the present invention either prior to or subsequent to extrus;on certain antimycotics and/or preser-vatives to minimize microbial or mycotic penetration of the product. Various suitable m;crobial a~ents include food grade edible acids such as phosphoric, tartaric7 maleic, citric, fumaric, hydrochloric and other edible acids which alter the p~ of the product to levels substantially below neutral in order to provide bacteriostatic production for the product.
Typical amounts of the acid will include enough acid sufficient to provide a product having a pH of between abollt 2.5 to 5Ø
It ;s also necessary because of the high level of moisture in the product produced according to the present invention to include various antimycotics such as sorb;c acid compounds as for example, potassium sorbate or sorbic acid or alternatively other antimycotics known to those skilled in the art such as propionic, benzoic or crotonic acids. Typically, the level of antimycotic which can be employed in the present invention will.
not exceed 1~ by weight and usually will be present in an amount of about 0.25 to .75~ by weight of the product. As noted above, the antimycotics and/or preservatives may be either added to the proteinacepus-farinaceous mixture of the present invention prior to extrusion or applied to the surface of the product followinq the carrying out of the process of the present invention as hereinafter described.
Followinq formulation of the mixture of proteinaceous ar,d farinaceous inQredients but prior to extrusion, the moisture ~ 9 ~ 3~ ~
content of the mixture is adjusted to a level of between about 1~ to 35i~ by weight, preferably 20 - 30~O by weight. Depending upon the exact type of equipment used in performing the process of the present invention, the addition of water may be in the form of rnoisture and/or steam and is typically added to the proteinaceous-farinaceous mixture in a preconditioning section for the extruder in which some degree of mixing between the added moisture and the ingredients of the proteinaceous-farinaceous mixture takes place.
Follo~ing adjustment of the moisture content of the proteinaceous-farinaceous mixture~ the material is extruded and thereby subjected to a temperature in excess of 212F., typically about 225 - 350F., and preferably between about 225 to 250F., under conditions of elevated pressure in order to convert the proteinaceous-farinaceous mixture into a plastic flowable and substantially homogeneous state. ~hile the present invention is not intended to be limited by the specific type of apparatus that may be employed to perform the process of the present invention, various types of extruders are well known to those skilled in the art of pet food processing and generally comprise a heating section which contains a screw of decreasing volume in order to increase the degree of \~orking and agitation for the mixture to be extruded. The material in the extrusion section is subjected to condi~ions of elevated temperature and pressure to thereby convert the material contained therein to a thermoplastic or flowable state.
Follo~ing extrusion of the proteinaceous-farinaceous mixture to convert the mixture to a flowable plastic state under the noted conditions of elevated temperature and pressure, the material passes from the die of the extruder into a confine-ment zone in which the conditions of elevated temperature and pressure that exist in the heating zone of the extrudel-are maintained. This zone usually cons;s~s of.a flexible or rigid piece of tubing contained between the end of the extruder and a compression zone as hereinafter described.
Upon exit from the die of the extruder, the pro-teinaceous-farinaceous mixture which is in a flowable or a thermoplastic state is maintained in this state under substan-tially comparable conditions of elevated temperature and pressure that exist in the extruder by preventing the material from being exposed to atmospheric temperature and pressure.
This permits injection of the proteinaceous-farinaceous mixture while in a flowable state into a separate compression zone which is simultaneously cooled to achieve a product temperature for the mixture of between about 100 - 1 80F ., preferably 110 to 150F. llhile it is again not intended to limit the present inYentiCn by the specification of exact equipment for performing the process of the present invention, nevertheless, the compression zone as that term is employed in the present invention is intended to include a heat exchanaer or extruder that contains a conventional helical extruder screw which pro-vides a compression zone for the proteinaceous-farinaceous mixture of the present inYention while it is being cooled. Preferably, this apparatus comprises an extruder wherein a compression zone is provided with a compression ratio of at least about 1,75 to 1 and preferably between about 1.75 and 2.0 to l.
Therefore, the proteinaceous-farinaceous mixture of the present invention which is in a flowable sta~e is injected into a COmDresSiOn zone which is cooled in order to achieve a product temperature of the mixture of between about 100 - 180F.
Injection of the flowable mixture into the compression zone at the noted temperature causes a se~ere drop in temDerature of the SP~7~2A
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product and prevents significant expansion of the product.
At the same time, the compression action of the screw in the compression zone 2gitates the mixture and compresses and forms the same to provide the product of the present invention with a dense but highly elastic structure.
The dense product is then preferably subdivided to pieces of any shape or configuration desired and then heated at a temperature sufficient to puff or expand the shell of the product or typically between about 225 to 275 F. Heating ` 10 typically within the noted temperature range preferably in an oven creates an unusual textural effect because of expansion of the exterior surface of the subdivided product but the retention of a dense, elastic chewy interior. The exterior surface puffs to provide an expanded shell for the product, with a desirable shiny surfacial appearance. The dual textured pro-duct has appeal to pets either as a complete ration or as a "treat" type product.
~ ith reference to Figure 1 of the present application, a brief illustration of the type of apparatus employed in pro-ducing the pet food product of the present invention is set forth.
The formulated proteinaceous-farinaceous mixture having an adjusted moisture content of 18 to 35% by weight is fed into an extruder having variable speed drive unit 17 which comprises a heating zone 1 having an inlet section 3, a screw section 2 which consists of a screw having a varying root diameter throughout the screw section with flites 6 on the screw having a varying degree of pitch. The screw section 2 is surrounded by at least one or more heatiny or cooking jackets in which steam or liquid can be circulated by circulation means 5 to provide a means of elevating temperature in the heating zone. At the exit end of the heating zone a die section 7 is included consisting of a restricted orifice 8. The ~oistu~e adjusted proteinaceous-farinaceous mixture is fed into the scre~ section 2 of the extruder and mechanically worked and agitated under the conditions of elevated temperature in the heating zone 1. The Yarying root diameter and pitch of the screw flites 6 provide the necessary combination of restric--tion and or mechanical working to produce elevated pressure within the heating zone 1 and thereby convert the mixture to a flowable or thermoplastic state. The die section 7 or restricted orifice ~ provides sufficient back pressure within the heating zone 1 to provide the necessary increase in pres-sure within the heating zone. The mixture which is in a flowable state upon reaching the die section 7 passes through the restricted orifice 8 and rather than being released to the atmos-phere is introduced or confined within a confinement zone under substantially the same conditions ~f temperature and pressure that exist in the heating zone. This confinement of the mixture while in a flowable or thermoplastic state without exposure to the atmosphere is believed to contribute signifi-cantly to the dense elastic structure of the product of the present invention. The material is conveyed from the confinement zone and injected into a compression zone which typically com-prises a heat exchanger or extruder 10 with a variable speed drive unit 18. The compression zone is capable of being cooled by the use of jackets 12 containing coolant which is continuously recirculated through tubing 14 to provide cooling for the com-pression zone. The compression zone comprises a compression screw 11 in a screw section for conveyance of the mixture through the zone. The screw 11 is a compression screw having a tapered root diameter throughout the screw section with a compression ratio of at least about 1~75 to 1, preferably 1.75 and 2.0 to 1.
The flites 13 of the screw have a constant pitch throughout the 7~
screw section. A die 15 and restricted orifice 16 are ;ncluded with the compression zone to provide for compression of the mixture while being cooled to between about 100 - 180F., pre- !
ferably 110 - 150F., resu`lting in a product having a dense but elastic structure even though the mixture has a high percen-tage of farinaceous materials.
The dense product can then be subdivided-lnto any suitable shape or configuration desired and conveyed to a heating zone, such as a drying oven wherein it is subjected to temperatures of about 225 to 275f. for a time sufficient to provide an expanded shell for the product, thereby creating an unusual textural effect with the product. ~his is illus-trated in Figure 2 wherein a product C which has been puffed at the noted temperature has been sliced in the middle to show a dense ela~s~ic center A, surrounded by an expanded shell or exterior surface B to form an empty cavity D. This provides a product basically having a light desirable appearance but with a dense, elastic and chewy interior. The product is~highly desirable to pets either as a complete ration or as a "treat"
type of product for pets.
The expanded shell of the product of the present inven-tion creates an internal cavity in the product which can advan-tageously be employed to provide for a unique dual textured product. ~his can be achieved by injecting or inserting in the cavity a filling which can range from a liquid gravy or broth to a viscous, soft filling. The specific formula for the filling is well within the skill of the art and can include gravy or broth mixtures with or ~ithout thic~eners. Furthermore, the type of equipment for introducing the filling in the product is well known and can include ;njection equipment providing for penetration of the product and insertion of a flowable filling of some type.
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The following Examples will serve as representative, non-limiting embodiments o~ the present invention.
Example 1 I
A nutritionally complete beef flavored pet food for dogs was prepared by initial formulation of the following mix^
ture.
% by Weight In~redient (final product) Wheat Flour 61.68 Soybean Flour 4~g protein12.00 Corn Gluten Meal 6.20 Meat and Bone Meal 5.50 Animal Fat 3,00 Hydrogenated Corn Syrup 4.00 Phosphoric Acid 1,00 Tricalcium Phosphate 2.00 Fumaric Acid 1,50 Sorbic Acid 0.5 Propionic Acid 0 50 Vitamins and Minerals 2.20 The dried materials were blended followed by the addition of the liquid ingredients and mixing for an additional 5 minutes. The mixture was then fed into a preconditioner for an extruder equip~ed with an auger type conveying screw for mixing and moisture added to adjust the moisture content of the mixture to 25% by weight. The moisture adjusted m~xture was fed into an extruder converted to a thermoplastic state under conditions of eleYated pressure and a temperature of 225F. The mixture while in a flowable state was extruded through the die and into a confinement zone consisting of a section of flexible hose of 1.5" diameter (O.D.) attached between the die outlet and a second extruder ~Jhich contained a compression screw having a tapered root diameter with a compression ratio of at least 1.75 tG 1 to con~ey the mixture throu~h the extrud~r having cooking ~ 7 ~
jackets containing ~later at a temperature of 70F. This cooled the product ~,hile in the second extruder to a product temperature of about 120F. while the material~was conveyed through the extruder,thereby being compressed by being forced through a restricted orifice into the atmosphere. The product exiting the die was contacted with a rotating knife blade which subdivided the product into integral pieces of material.
The subdivided product was then conveyed to a drying oven maintained at a temperature of 250F. The product was dried at the noted temperature for 15 minutes. This resulted in an expansion of the shell of the product but with the retention of a dense, elastic structure in the center of the expanded !
or puffed produc~. The product had a moisture content below 20% by ~eight. 97.5 parts of this product were then sprayed with a mixture o~ phosphoric acid and fat including added vita-mins A ~ E. The amount of mixture applied was sufficient to provide a level in the final product of 2% phosphoric acid and ; 0.5% additional fat.
Example 2 A nutritionally complete cheese flavored pet food for dogs was prepared by initial formulation of the following mixture:
% by weight Ingredient (final product) ~heat Flour 66.36 Soy Protein Isolate 16.50 Cheese ~leal 5.00 Animal Fat 2.00 Phosphoric Acid 2.25 Calcium CarbGn2te 2.50 Propylene Glycol 1,50 - ~6 -4~3 ~ by weight Ingredient(final_product) Fumaric Acid 1.50 Sorbic Acid ~ p.50 Salt 0.70 Vitamins & Minerals 1.20 The dried ingredients were blended followed by the addition of liquid ingredients and mixing of all ingredients for an additional 5 minutes. The mixture was then fed into a preconditioner for an extruder equipped with an auger type conveying screw for mixing and moislure added to adjust the moisture content of the mixture to 25% by weight. The moisture adjusted mixture was fed into an extruder having a screw with the following characteristics and converted to a thermoplastic ; state under conditions of elevated pressure and a temperature of 225F. The mixture while in a flowable state was extruded through a d;e and into a confinement zone consisting of a sec-tion of flexible hose of 1.5" diameter (O.D.) attached between the die outlet and a second extruder which contained a com : pression screw having a tapered root diameter with a compression ratio of at least 1.75 to 1 to convey the mixture through the extruder having cooking jackets containing water at a tempera-ture oF 70F. This cooled the product while in the second extruder to a product temperature of about 120F., while the material was conveyed through the extruder thereby being com-pressed by being forced through a restricted orifice into the atmosphere. The product exiting the die was contacted with a rotating knife blade which subdivided the product into integral pieces of material. The subdiYided product was then conveyed to a drying oven maintained at a temperature of 250F. The product was dried at the noted temperature for lS minutes. This resulted in an expansion of the shell of the product but with SP 7~2A
the retention of a dense, elastic structure in the center of the expanded or puffed product. The product had a mois-ture content of below 20% by weight. 97.5 parts of this product were then sprayed with a mixture of phosphoric acid and fat including added Vitamins A ~ E. The amount of mixture applied was sufficient to provide a level in the final pro-duct of 24~ phosphoric acid and 0~5~ additional fat.
Example 3 The expanded product produced according to the process of Example 1 was then injected with a gravy like mixture comprising 49.75% water, 44.75% brown gravy seasoning F13262 manufactured by McCormack Flavor Division, Hunt Valley, Maryland 21031 and 0.50% Potassium Sorbate. The rnixture was injected into the hollow interior cavity of the product with a syringe and provided a product havina a chewy shell with a dense center surrounded by a gravy like liquid.
The above Examples represent illustrative but non-limiting embodiments of the instant invention and it will be understood that various other changes in the details, materials or steps which have been described may be made without departing from the spirit of the instant disclosure, and such changes in the details5 materials or steps which have been described may be made without departing from the spirit of the instant dis-closure, and such changes or modifications are intended to be included within the scope of the instant disclosure and appended claims.
1 o
974~ 1 Background of the Invention _ This invention relates to a soft` moist pet food product having a unique structure comprising a dense and elastic interior and expanded shell or exterior surface as well as a process for producing the same.
A variety of pet food products have been produced on extrusion equipment. These products have ranged from the dried expanded pet foods to the semi-moist or intermediate moisture pet foods, either expanded or non-expanded. The formulation for either the dry or semi-moist type product is generally the sa~e and contains varying amounts of proteina-ceous and farinaceous ingredients, fat, minerals and vitamins.
Additionally, the semi-moist products also include a signifi-cant quantity of water (20 - 35% by weigh-t) together with other materials ~hich preserve the pet food against microbial or mycotic penetration. These preservative materials which are typically added to the soft moist pet foods have included sugars, sugar alcohols9 humectants such as polyhydric alcohols, edible acids in addition to an antimycotic to avoid mycotic penetration of the product. Some of these materials not only provide microbial protection by changing the water activity of the product, but gives a product a soft texture.
Soft moist products containing the above preservative materials and having the above general formula can be easily expanded by processing in an extruder in the presence of mois-ture, elevated temperature, and pressure to change the mixture to a thermoplastic state. The mixture upon becomin~ thermo-plastic in the extruder, is then extruded throuqh a die or restricted orifice into a zone of lower pressure, usually atmos-pheric. The pressure release causes vaporization of a portion ~ 2 SP-7~2A
~''37~ ~
of the moisture in the product thereby causina a siqnificant expansion of the mixture. Usually, temper~ature conditions for extrusion involves temperatures of 225F. or higher. J
Expanded semi-moist pet food products and processes for their production of the above type are illustrated in U.S. Patents 3,653,908; 3,745,021; 4,~22,915; 4,162,33~; and 4,011,345.
The non-expanded soft moist pet foods, while con- ¦
taining the same general ingredients, are produced in extrusion equipment under somewhat different conditions. These condi-tions can involve the use of significantly lower temperatures and pressures during extrusion to avoid superheating of the moisture and expansion of the product upon pressure release.
This type of process is illustrated in U.S. Patents 3,225,114;
3,615,652; or 4,055,6~1. Temperatures achieved in this type of process for the production of non-expanded pet foods are sufficient usually just to pasteurize the mixture. Heating is then followed by immediate air cooling of strands of the pro-duct upon exit from the die of the extruder. This type of product has little, if any expansion since the mixture does not achieve a thermoplastic state in the extruder and the moisture does not become superheated by the application of relatively high temperatures and pressures together with the mechanical shear forces to thereby cause expansion upon pressure release.
In spite of the success of either the expanded or non-expanded soft moist pet foods in the market place, a need still exists for a nutritionally complete soft moist pet food ~hich not only has a soft appearance but likewise has a dense elastic and chewy texture. Such a Droduct would not only be suitable as a cornplete ration for pets, but additionally could be formed into shapes and/or configurations suitable as "treats"
for pets having unique soft elastic and chewy textural V
~haracteristics. Canadian Patent Applica-tion Serial ~o. ~02,212 filed May 4, 19~2, describes a unique pet food product haviny a dense elastic structure and a process for producing the same. Al-though the dense product is hicJhly desirable to pets because of its elastic chewy texture, it was surprisingly found that when the product was dried in an oven an unusual textural change took place.
Although one would normally expect some degree of puffing from subsequent heating of the product, nevertheless, it was found that a unique textural change took place when the product was dried. The exterior surface of the product puffed to provide an expanded shell with dense, elastic chewy center and did so at a much lower temperature -than expected, i.e. below 275F. Normally, it is required to employ temperatures of 375 - 450F. for the puffing of products in a drier and such an unusual puffing efect is not achieved. The product is comparable to a puffed pastry shell with a dense center although the skin is tougher and more chewy than the type of puffed product one would achieve with pastry dough. The product has the advantage of being highly desirable for pets because of its expanded shell and chewy, dense center. Another significant advantage of the product having an expanded shell is that a liquid, semi-liquid, or soft filling may be injected into the cavity created by separation of the shell from the chewy dense center. This gives a desir-able dual textured product with an elastic chewy shell and a soft filling in the intexior. Accordingly, the present invention seeks to produce a pet food product having an expanded shell with a dense elastic center.
The invention pertains to a puffed, soft moist pet food product and a method of producing same. The product has an expanded shell with dense, elastic structure in the center and is produced by a method comprising ad~usting the moisture content 37~V
of a proteinaceous-farinaceous mixture having a level of farinaceous component of at. least about 40% by weight of the pet food product to a level sufficient to extrude the mixture, extruding the mixture under conditions of elevated pressure and at a temperature of at least about 212~F., to convert the mixture to a flowable, thermoplastic state through a restricted orifice into a confinement zone, confining the mixture in a confinement zone while in a flowable state, injecting the flowable mixture into a compression zone wherein the mixture is cooled to a temperature of between about 100 - 180F., compressed and formed into a product having a dense elastic structure, and puffing the product by heating to provide an expanded shell with a dense, elastic structure in the center of the shell.
More particularlyl in its more preferred disclosed aspect, the present invention provides a food product produced by a process comprising forming a mixture of farinaceous and proteinaceous materials and adjusting the moisture content of the mixture to between about 18 to 35% by weight. The mixture is then subjected to extrusion at a temperature of above about 212F., typically 225 - 350F., and preferably 225 - 250F., and under conditions of elevated pressure in order to convert said mixture into a plastic flowable substantially homogeneous state. The mixture while in a flowable or plastic state is extruded through a restricted orifice into a confinement zone and confined while in a flowable state. The mixture in this condition is then injected at said elevated temperature and pressure into a cooled compres-sion zone whereby said mixture is cooled to a product temperature of between about 100 - 180F., preferabl~, about 110 - 150F., and compressed while being sub~ected to agitation -to con~ert said mixture into a soft moist pet food product having a moisture con-tent of between about 16 to 50% by weight with a dense elastic and chewy structure. The dense product is then hea-ted at a temperat-ure of between about 225 - 275F., to expand the shell or exterior ;~ , SP-7~2~
7~
surface of the subdivided ~roduct, thereby providi.ng a pet food product with two distinct textur~l characterist-ics .
The product of the present invention is suitable for use as a complete ration for pets when the starting material comprises a nutritionally balanced mixture of proteinaceous and farinaceous ingredients. The unique texture of the pet food product of the present invention further permits the production of treat-type products for pets having different shapes or con-figurations with an elastic chewy texture in the interior with a puffed, expanded shell that is highly appealing to pets.
Figure 1 represents a drawing of equipment typically i employed in practicing the process of the present invention and illustrating the flow of product through the equipment.
Figure 2 is a cross-sectional view of the puffed pro-duct of the present invention showing the expanded shell and dense elastic interior.
Description of the Preferred Embodiments The pet food product of the present invention is initially formulated with a mixture of farinaceous and proteina~
ceous materials. Typ;cally, the ration is produced from mixed ~arinaceous-prote;naceous sources together with fats, vitamins and minerals as needed in order to make the rat;on nutritionally complete. The farinaceous proteinaceous mixture may include primary far;naceous ingredients which may be at least one or more of the following grains such as wheat, barley, or oats and their milled counterparts such as corn meal, wheat flour, wheat germ or grits. Typically9 the farinaceous ingredients will be present in the product in amounts of at least about 40% and typically at least about 50~ by weight of the product, preferably 65 to 30~ by weight of the product.
SP~782A
7~
The farinaceous-proteinaceous Inixture will also include at least one suitable proteinaceous ingredient among which are vegetable protein materials such as o~ilseed meal, either soybean or cottonseed, isolates, concentrates, flours and the like as well as the proteinaceous by-product meals such as meat meal, poultry meal or fish meal.
Other proteinaceous ingredients which may be employed in the present invention and include yeasts or microbial pro-tein such as torula yeast, brewers yeast or alternatively dairy proteins such as casein and the like. It is also contemplated that the proteinaceous-farinaceous mixture selecte~ for pro~
cessing in the present invention may include fresh meat as an ingredient and it is not intended to limit the formulation of the present invention only to those of the proteinaceous sources which are otherwise dried or treated in some fashion. The term "fresh meat" as used herein refers not only to conventional sources of meat as applied to the flesh of cattle, swine~ sheep, goats and also horses but also applies to whales and other mammals such as poultry, fish, etc. The term "fresh" is intended to exclude dried or rendered products such as meat ~eal or bone meal and the like. Typically, the amount of fresh meat in the proteinaceous-farinaceous mixture of the present invention should not exceed that amount which will increase the moisture level of the mixture to be extruded to greater than 50% by weight. Typical amounts for the proteinaceous ingredient in the starting mixture for products of the present invention is between about 18 to 35%
by ~Yeight of the product, and preferably bet~een about 20 to 30%
by weight of the product.
The selection of the exact proteinaceous or farinaceous ingredients employed in the present invention will be entirely dependent upon the level and balance of various nutrients in the ~ 37 ~ ~
ration. The exact selection oF these materials is ~lell within the skill of one skilled in the art of pet food processing or formulation. As will be apparent, the product of the present invention includes a substantial percentage o~ farinaceous in~redients as compared to proteinaceous material and it is believed to be unique that the pet food product of the present invention has such a dense, elastic and chewy texture in view of the relatively low percentage of protein contained in the mixture that is also extruded according to the present invention.
If desired, additional nutrient materials may be included in the proteinaceous-farinaceous mixture of the present invention or added to the mixture after extrusion. Among those materials is fat which may be any of the edible fat, either animal or vegetable. The total amount of fat present in the product will normally be present at a level of from about O to Ob by weight of the product depending upon the amount of fat present in the proteinaceous and farinaceous sources used.
Typically, the fat addition to the product ~ill be between about ~ to 10;~ by h~eight ol the product. Other preferred ingredients which may be employed and utilized in the proteinaceous-farina-ceous mixture of the present invention include flavor ingredients, hydrolyzed protein, salt, coloring ingredients or dyes, fibrous ingredients such as soybean hulls, vitamins and other nutrients.
Other essential ingredients o~ the soft moist pet food of the present invention also include various preservatives, plasticizing, and/or humectant materials which may be added to the proteinaceous-farinaceous mixture if desired. Typical plasticizers or humec-tants which may be employed include polyhydric alcohols such as glycerol, sorbitol, and propylene glycol as well as other more complex "sugar" alcohols. Other alternative ingredients of the SP-7~2A
proteinaceous farinaceous mixture of the present invention include various other humectants such as molasses, corn syrup solids, dextrose, invert sùgar and other sugar deriva-tives to provide the product of the present invention with 2 soft texture following extrusion.
It is also pref erable. to include in the proteinaceous-farinaceous mixture of the present invention either prior to or subsequent to extrus;on certain antimycotics and/or preser-vatives to minimize microbial or mycotic penetration of the product. Various suitable m;crobial a~ents include food grade edible acids such as phosphoric, tartaric7 maleic, citric, fumaric, hydrochloric and other edible acids which alter the p~ of the product to levels substantially below neutral in order to provide bacteriostatic production for the product.
Typical amounts of the acid will include enough acid sufficient to provide a product having a pH of between abollt 2.5 to 5Ø
It ;s also necessary because of the high level of moisture in the product produced according to the present invention to include various antimycotics such as sorb;c acid compounds as for example, potassium sorbate or sorbic acid or alternatively other antimycotics known to those skilled in the art such as propionic, benzoic or crotonic acids. Typically, the level of antimycotic which can be employed in the present invention will.
not exceed 1~ by weight and usually will be present in an amount of about 0.25 to .75~ by weight of the product. As noted above, the antimycotics and/or preservatives may be either added to the proteinacepus-farinaceous mixture of the present invention prior to extrusion or applied to the surface of the product followinq the carrying out of the process of the present invention as hereinafter described.
Followinq formulation of the mixture of proteinaceous ar,d farinaceous inQredients but prior to extrusion, the moisture ~ 9 ~ 3~ ~
content of the mixture is adjusted to a level of between about 1~ to 35i~ by weight, preferably 20 - 30~O by weight. Depending upon the exact type of equipment used in performing the process of the present invention, the addition of water may be in the form of rnoisture and/or steam and is typically added to the proteinaceous-farinaceous mixture in a preconditioning section for the extruder in which some degree of mixing between the added moisture and the ingredients of the proteinaceous-farinaceous mixture takes place.
Follo~ing adjustment of the moisture content of the proteinaceous-farinaceous mixture~ the material is extruded and thereby subjected to a temperature in excess of 212F., typically about 225 - 350F., and preferably between about 225 to 250F., under conditions of elevated pressure in order to convert the proteinaceous-farinaceous mixture into a plastic flowable and substantially homogeneous state. ~hile the present invention is not intended to be limited by the specific type of apparatus that may be employed to perform the process of the present invention, various types of extruders are well known to those skilled in the art of pet food processing and generally comprise a heating section which contains a screw of decreasing volume in order to increase the degree of \~orking and agitation for the mixture to be extruded. The material in the extrusion section is subjected to condi~ions of elevated temperature and pressure to thereby convert the material contained therein to a thermoplastic or flowable state.
Follo~ing extrusion of the proteinaceous-farinaceous mixture to convert the mixture to a flowable plastic state under the noted conditions of elevated temperature and pressure, the material passes from the die of the extruder into a confine-ment zone in which the conditions of elevated temperature and pressure that exist in the heating zone of the extrudel-are maintained. This zone usually cons;s~s of.a flexible or rigid piece of tubing contained between the end of the extruder and a compression zone as hereinafter described.
Upon exit from the die of the extruder, the pro-teinaceous-farinaceous mixture which is in a flowable or a thermoplastic state is maintained in this state under substan-tially comparable conditions of elevated temperature and pressure that exist in the extruder by preventing the material from being exposed to atmospheric temperature and pressure.
This permits injection of the proteinaceous-farinaceous mixture while in a flowable state into a separate compression zone which is simultaneously cooled to achieve a product temperature for the mixture of between about 100 - 1 80F ., preferably 110 to 150F. llhile it is again not intended to limit the present inYentiCn by the specification of exact equipment for performing the process of the present invention, nevertheless, the compression zone as that term is employed in the present invention is intended to include a heat exchanaer or extruder that contains a conventional helical extruder screw which pro-vides a compression zone for the proteinaceous-farinaceous mixture of the present inYention while it is being cooled. Preferably, this apparatus comprises an extruder wherein a compression zone is provided with a compression ratio of at least about 1,75 to 1 and preferably between about 1.75 and 2.0 to l.
Therefore, the proteinaceous-farinaceous mixture of the present invention which is in a flowable sta~e is injected into a COmDresSiOn zone which is cooled in order to achieve a product temperature of the mixture of between about 100 - 180F.
Injection of the flowable mixture into the compression zone at the noted temperature causes a se~ere drop in temDerature of the SP~7~2A
~ 7 ~
product and prevents significant expansion of the product.
At the same time, the compression action of the screw in the compression zone 2gitates the mixture and compresses and forms the same to provide the product of the present invention with a dense but highly elastic structure.
The dense product is then preferably subdivided to pieces of any shape or configuration desired and then heated at a temperature sufficient to puff or expand the shell of the product or typically between about 225 to 275 F. Heating ` 10 typically within the noted temperature range preferably in an oven creates an unusual textural effect because of expansion of the exterior surface of the subdivided product but the retention of a dense, elastic chewy interior. The exterior surface puffs to provide an expanded shell for the product, with a desirable shiny surfacial appearance. The dual textured pro-duct has appeal to pets either as a complete ration or as a "treat" type product.
~ ith reference to Figure 1 of the present application, a brief illustration of the type of apparatus employed in pro-ducing the pet food product of the present invention is set forth.
The formulated proteinaceous-farinaceous mixture having an adjusted moisture content of 18 to 35% by weight is fed into an extruder having variable speed drive unit 17 which comprises a heating zone 1 having an inlet section 3, a screw section 2 which consists of a screw having a varying root diameter throughout the screw section with flites 6 on the screw having a varying degree of pitch. The screw section 2 is surrounded by at least one or more heatiny or cooking jackets in which steam or liquid can be circulated by circulation means 5 to provide a means of elevating temperature in the heating zone. At the exit end of the heating zone a die section 7 is included consisting of a restricted orifice 8. The ~oistu~e adjusted proteinaceous-farinaceous mixture is fed into the scre~ section 2 of the extruder and mechanically worked and agitated under the conditions of elevated temperature in the heating zone 1. The Yarying root diameter and pitch of the screw flites 6 provide the necessary combination of restric--tion and or mechanical working to produce elevated pressure within the heating zone 1 and thereby convert the mixture to a flowable or thermoplastic state. The die section 7 or restricted orifice ~ provides sufficient back pressure within the heating zone 1 to provide the necessary increase in pres-sure within the heating zone. The mixture which is in a flowable state upon reaching the die section 7 passes through the restricted orifice 8 and rather than being released to the atmos-phere is introduced or confined within a confinement zone under substantially the same conditions ~f temperature and pressure that exist in the heating zone. This confinement of the mixture while in a flowable or thermoplastic state without exposure to the atmosphere is believed to contribute signifi-cantly to the dense elastic structure of the product of the present invention. The material is conveyed from the confinement zone and injected into a compression zone which typically com-prises a heat exchanger or extruder 10 with a variable speed drive unit 18. The compression zone is capable of being cooled by the use of jackets 12 containing coolant which is continuously recirculated through tubing 14 to provide cooling for the com-pression zone. The compression zone comprises a compression screw 11 in a screw section for conveyance of the mixture through the zone. The screw 11 is a compression screw having a tapered root diameter throughout the screw section with a compression ratio of at least about 1~75 to 1, preferably 1.75 and 2.0 to 1.
The flites 13 of the screw have a constant pitch throughout the 7~
screw section. A die 15 and restricted orifice 16 are ;ncluded with the compression zone to provide for compression of the mixture while being cooled to between about 100 - 180F., pre- !
ferably 110 - 150F., resu`lting in a product having a dense but elastic structure even though the mixture has a high percen-tage of farinaceous materials.
The dense product can then be subdivided-lnto any suitable shape or configuration desired and conveyed to a heating zone, such as a drying oven wherein it is subjected to temperatures of about 225 to 275f. for a time sufficient to provide an expanded shell for the product, thereby creating an unusual textural effect with the product. ~his is illus-trated in Figure 2 wherein a product C which has been puffed at the noted temperature has been sliced in the middle to show a dense ela~s~ic center A, surrounded by an expanded shell or exterior surface B to form an empty cavity D. This provides a product basically having a light desirable appearance but with a dense, elastic and chewy interior. The product is~highly desirable to pets either as a complete ration or as a "treat"
type of product for pets.
The expanded shell of the product of the present inven-tion creates an internal cavity in the product which can advan-tageously be employed to provide for a unique dual textured product. ~his can be achieved by injecting or inserting in the cavity a filling which can range from a liquid gravy or broth to a viscous, soft filling. The specific formula for the filling is well within the skill of the art and can include gravy or broth mixtures with or ~ithout thic~eners. Furthermore, the type of equipment for introducing the filling in the product is well known and can include ;njection equipment providing for penetration of the product and insertion of a flowable filling of some type.
.
~ 3~ ~
The following Examples will serve as representative, non-limiting embodiments o~ the present invention.
Example 1 I
A nutritionally complete beef flavored pet food for dogs was prepared by initial formulation of the following mix^
ture.
% by Weight In~redient (final product) Wheat Flour 61.68 Soybean Flour 4~g protein12.00 Corn Gluten Meal 6.20 Meat and Bone Meal 5.50 Animal Fat 3,00 Hydrogenated Corn Syrup 4.00 Phosphoric Acid 1,00 Tricalcium Phosphate 2.00 Fumaric Acid 1,50 Sorbic Acid 0.5 Propionic Acid 0 50 Vitamins and Minerals 2.20 The dried materials were blended followed by the addition of the liquid ingredients and mixing for an additional 5 minutes. The mixture was then fed into a preconditioner for an extruder equip~ed with an auger type conveying screw for mixing and moisture added to adjust the moisture content of the mixture to 25% by weight. The moisture adjusted m~xture was fed into an extruder converted to a thermoplastic state under conditions of eleYated pressure and a temperature of 225F. The mixture while in a flowable state was extruded through the die and into a confinement zone consisting of a section of flexible hose of 1.5" diameter (O.D.) attached between the die outlet and a second extruder ~Jhich contained a compression screw having a tapered root diameter with a compression ratio of at least 1.75 tG 1 to con~ey the mixture throu~h the extrud~r having cooking ~ 7 ~
jackets containing ~later at a temperature of 70F. This cooled the product ~,hile in the second extruder to a product temperature of about 120F. while the material~was conveyed through the extruder,thereby being compressed by being forced through a restricted orifice into the atmosphere. The product exiting the die was contacted with a rotating knife blade which subdivided the product into integral pieces of material.
The subdivided product was then conveyed to a drying oven maintained at a temperature of 250F. The product was dried at the noted temperature for 15 minutes. This resulted in an expansion of the shell of the product but with the retention of a dense, elastic structure in the center of the expanded !
or puffed produc~. The product had a moisture content below 20% by ~eight. 97.5 parts of this product were then sprayed with a mixture o~ phosphoric acid and fat including added vita-mins A ~ E. The amount of mixture applied was sufficient to provide a level in the final product of 2% phosphoric acid and ; 0.5% additional fat.
Example 2 A nutritionally complete cheese flavored pet food for dogs was prepared by initial formulation of the following mixture:
% by weight Ingredient (final product) ~heat Flour 66.36 Soy Protein Isolate 16.50 Cheese ~leal 5.00 Animal Fat 2.00 Phosphoric Acid 2.25 Calcium CarbGn2te 2.50 Propylene Glycol 1,50 - ~6 -4~3 ~ by weight Ingredient(final_product) Fumaric Acid 1.50 Sorbic Acid ~ p.50 Salt 0.70 Vitamins & Minerals 1.20 The dried ingredients were blended followed by the addition of liquid ingredients and mixing of all ingredients for an additional 5 minutes. The mixture was then fed into a preconditioner for an extruder equipped with an auger type conveying screw for mixing and moislure added to adjust the moisture content of the mixture to 25% by weight. The moisture adjusted mixture was fed into an extruder having a screw with the following characteristics and converted to a thermoplastic ; state under conditions of elevated pressure and a temperature of 225F. The mixture while in a flowable state was extruded through a d;e and into a confinement zone consisting of a sec-tion of flexible hose of 1.5" diameter (O.D.) attached between the die outlet and a second extruder which contained a com : pression screw having a tapered root diameter with a compression ratio of at least 1.75 to 1 to convey the mixture through the extruder having cooking jackets containing water at a tempera-ture oF 70F. This cooled the product while in the second extruder to a product temperature of about 120F., while the material was conveyed through the extruder thereby being com-pressed by being forced through a restricted orifice into the atmosphere. The product exiting the die was contacted with a rotating knife blade which subdivided the product into integral pieces of material. The subdiYided product was then conveyed to a drying oven maintained at a temperature of 250F. The product was dried at the noted temperature for lS minutes. This resulted in an expansion of the shell of the product but with SP 7~2A
the retention of a dense, elastic structure in the center of the expanded or puffed product. The product had a mois-ture content of below 20% by weight. 97.5 parts of this product were then sprayed with a mixture of phosphoric acid and fat including added Vitamins A ~ E. The amount of mixture applied was sufficient to provide a level in the final pro-duct of 24~ phosphoric acid and 0~5~ additional fat.
Example 3 The expanded product produced according to the process of Example 1 was then injected with a gravy like mixture comprising 49.75% water, 44.75% brown gravy seasoning F13262 manufactured by McCormack Flavor Division, Hunt Valley, Maryland 21031 and 0.50% Potassium Sorbate. The rnixture was injected into the hollow interior cavity of the product with a syringe and provided a product havina a chewy shell with a dense center surrounded by a gravy like liquid.
The above Examples represent illustrative but non-limiting embodiments of the instant invention and it will be understood that various other changes in the details, materials or steps which have been described may be made without departing from the spirit of the instant disclosure, and such changes in the details5 materials or steps which have been described may be made without departing from the spirit of the instant dis-closure, and such changes or modifications are intended to be included within the scope of the instant disclosure and appended claims.
1 o
Claims (35)
1. A method of producing a puffed, soft moist pet food product having an expanded shell with dense, elastic structure in the center, comprising:
a) adjusting the moisture content of a pro-teinaceous-farinaceous mixture having a level of farinaceous component of at least about 40% by weight of the pet food product to a level sufficient to extrude the mixture;
b) extruding said mixture under conditions of elevated pressure and at a temperature of at least about 212°F., to convert said mixture to a flowable, thermoplastic state through a restricted orifice into a confinement zone;
c) confining said mixture in a confinement zone while in a flowable state;
d) injecting said flowable mixture into a compression zone wherein said mixture is cooled to a tempera-ture of between about 100 - 180°F., compressed and formed into a product having a dense elastic structure, e) puffing said product by heating to provide an expanded shell with a dense., elastic structure in the center of said shell.
a) adjusting the moisture content of a pro-teinaceous-farinaceous mixture having a level of farinaceous component of at least about 40% by weight of the pet food product to a level sufficient to extrude the mixture;
b) extruding said mixture under conditions of elevated pressure and at a temperature of at least about 212°F., to convert said mixture to a flowable, thermoplastic state through a restricted orifice into a confinement zone;
c) confining said mixture in a confinement zone while in a flowable state;
d) injecting said flowable mixture into a compression zone wherein said mixture is cooled to a tempera-ture of between about 100 - 180°F., compressed and formed into a product having a dense elastic structure, e) puffing said product by heating to provide an expanded shell with a dense., elastic structure in the center of said shell.
2. The method of Claim 1 wherein said proteinaceous-farinaceous mixture is adjusted to a moisture level of about 18 to 35% by weight.
3. The method of Claim 1 wherein said mixture is extruded at a temperature of between about 225 to 350°F.
4. The method of Claim 1 wherein said mixture has a level of farinaceous component of between about 40 to 85%
by weight.
by weight.
5. The method of Claim 4 wherein said mixture has a level of farinaceous component of between about 60 - 85%
by weight.
by weight.
6. The method of Claim 1 wherein said mixture is adjusted to a moisture level of about 20 - 30% by weight.
7. The method of Claim 1 wherein said mixture is cooled to a temperature of between about 110 - 150°F.
8. The method of Claim 1 wherein said mixture con-tains between about 18 to 35% by weight of a proteinaceous component.
9. The method of Claim 8 wherein said mixture con-tains between about 20 to 30% by weight of a proteinaceous component.
10. The method of Claim 1 wherein said mixture includes fresh meat.
11. The method of Claim 1 including the step of injecting a filling into said product following puffing thereof.
12. The method of Claim 1 wherein said compression zone comprises an extruder with a screw having a compression ratio of at least about 1.75 to 1.
13. The method of Claim 12 wherein said screw has a compression ratio of between about 1.75 and 2.0 to 1.
14. A method of producing a puffed soft moist pet food product having an expanded shell with a dense, elastic structure comprising:
a) adjusting the moisture content of a proteinaceous-farinaceous mixture having a level of farinaceous component of at least about 60% by weight of the pet food product to a level sufficient to extrude the mixture;
b) extruding said mixture under conditions of elevated pressure and at a temperature of at least about 212°F., to convert said mix-ture to a flowable, thermoplastic state through a restricted orifice into a confine-ment zone;
c) confining said mixture in a confinement zone while in a flowable state, d) injecting said flowable mixture into a com-pression zone wherein said mixture is cooled to a temperature of between about 100 - 180°F., compressed and formed into a product having a dense elastic structure, e) puffing said product by heating to a temperature of between about 225 to 275°F., to provide an expanded shell with a dense elastic structure in the center of said shell.
a) adjusting the moisture content of a proteinaceous-farinaceous mixture having a level of farinaceous component of at least about 60% by weight of the pet food product to a level sufficient to extrude the mixture;
b) extruding said mixture under conditions of elevated pressure and at a temperature of at least about 212°F., to convert said mix-ture to a flowable, thermoplastic state through a restricted orifice into a confine-ment zone;
c) confining said mixture in a confinement zone while in a flowable state, d) injecting said flowable mixture into a com-pression zone wherein said mixture is cooled to a temperature of between about 100 - 180°F., compressed and formed into a product having a dense elastic structure, e) puffing said product by heating to a temperature of between about 225 to 275°F., to provide an expanded shell with a dense elastic structure in the center of said shell.
15. The method of Claim 14 wherein said proteinaceous-farinaceous mixture is adjusted to a moisture level of about 18 to 35% by weight.
16. The method of Claim 14 including the step of injecting a filling into said product following puffing thereof.
17. The method of Claim 14 wherein said mixture is extruded at a temperature of between about 225 to 350°F.
18. The method of Claim 14 wherein said mixture has a level of farinaceous component of between about 60 - 85% by weight.
19. The method of Claim 14 wherein said mixture is adjusted to a moisture level of about 20 - 30% by weight
20. The method of Claim 14 wherein said mixture is cooled to a temperature of between about 110 - 150°F.
21. The method of Claim 14 wherein said mixture contains between about 18 to 35% by weight of a proteinaceous component.
22. The method of Claim 21 wherein said mixture contains between about 20 to 30% by weight of a proteinaceous component.
23. The method of Claim 14 wherein said mixture includes fresh meat.
24. The method of Claim 14 wherein said compression zone comprises an extruder with a screw having a compression ratio of at least about 1.75 to 1.
25. The method of Claim 24 wherein said screw has a compression ratio of between about 1.75 and 2.5 to 1.
26. The method of Claim 14 wherein said mixture is extruded at a temperature of between about 225 to 250°F.
27. A method of producing a puffed soft moist pet food product having an expanded shell with dense elastic structure in the center of said shell comprising:
a) adjusting the moisture content of a proteinaceous-farinaceous mixture having a level of farinaceous component of between about 60 85% by weight of the pet food product to a level sufficient to extrude the mixture;
b) extruding said mixture under conditions of elevated pressure and at 2 temperature of between about 225 - 350°F. to convert said mixture to a flowable thermoplastic state through a restricted orifice into a confinement zone;
c) confining said mixture in a confinement zone while in a flowable state, d) injecting said flowable mixture into a com-pression zone wherein said mixture is cooled to a temperature of between about 100 - 150°F, compressed and formed into a product having a dense elastic structure, and e) puffing said product by heating to a tempera-ture of between about 225 to 275°F. to provide an expanded shell with a dense plastic struc-ture in the center of said shell.
a) adjusting the moisture content of a proteinaceous-farinaceous mixture having a level of farinaceous component of between about 60 85% by weight of the pet food product to a level sufficient to extrude the mixture;
b) extruding said mixture under conditions of elevated pressure and at 2 temperature of between about 225 - 350°F. to convert said mixture to a flowable thermoplastic state through a restricted orifice into a confinement zone;
c) confining said mixture in a confinement zone while in a flowable state, d) injecting said flowable mixture into a com-pression zone wherein said mixture is cooled to a temperature of between about 100 - 150°F, compressed and formed into a product having a dense elastic structure, and e) puffing said product by heating to a tempera-ture of between about 225 to 275°F. to provide an expanded shell with a dense plastic struc-ture in the center of said shell.
28. The method of Claim 27 wherein said proteina-ceous-farinaceous mixture is adjusted to a moisture level of about 18 to 35% by weight.
29. The method of Claim 27 wherein said mixture is extruded at a temperature of between about 225 to 250°F.
30. The method of Claim 27 wherein said mixture is adjusted to a moisture level of about 20 - 30% by weight.
31. The method of Claim 27 including the step of injecting a filling into said product following puffing thereof.
32. The product produced by the process of Claim 1, 10 or 11.
33. The product produced by the process of Claim 14, 16 or 23.
34. The product produced by the process of Claim 27, 28 or 29.
35. The product produced by the process of Claim 30 or 31.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US28824681A | 1981-07-29 | 1981-07-29 | |
| US288,246 | 1981-07-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1189740A true CA1189740A (en) | 1985-07-02 |
Family
ID=23106347
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000402190A Expired CA1189740A (en) | 1981-07-29 | 1982-05-04 | Puffed soft moist pet food product having an expanded shell with a dense center and process of producing the same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS5823752A (en) |
| CA (1) | CA1189740A (en) |
| MX (1) | MX7127E (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001095503A (en) * | 1999-09-30 | 2001-04-10 | Nippon Flour Mills Co Ltd | Pet food and method for producing the same |
| ES2457078T3 (en) * | 2003-01-27 | 2014-04-24 | Nestec S.A. | Use of expanded constituents and manufacture of products from them |
| AU2006332798B2 (en) * | 2005-12-28 | 2013-01-31 | Nestec S.A. | Hollow multi -component food or feed product |
| JP5491390B2 (en) * | 2007-06-13 | 2014-05-14 | マース インコーポレーテッド | Meat substitute with texture on the outside |
-
1982
- 1982-05-04 CA CA000402190A patent/CA1189740A/en not_active Expired
- 1982-07-27 MX MX8210208U patent/MX7127E/en unknown
- 1982-07-27 JP JP57129714A patent/JPS5823752A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0332344B2 (en) | 1991-05-10 |
| MX7127E (en) | 1987-07-07 |
| JPS5823752A (en) | 1983-02-12 |
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