DK144355B - HUMIDITY PROTEIN ANIMAL FEED - Google Patents

Description

(19) DENMARK i 1.¾) ^ 02) PRESENTATION WRITING (11) 144355 b

the Directorate of PATENT 06 BRANDS

(21) Application No, 1589/75 (51) IntCI.3 A 23 K 1/00 (22) Filing Day 11 * Apr. 1975 A 23 L 1/04 (24) Running day 11 Apr. 1975 (41) Aim. available Oct 12 1975 (44) Presented 1. March 1982 '(86) International application no.

(86) International filing day (85) Continuation day - (62) Master application no. -

(30) Priority 11 Apr 197 ^, 16257/74, GB

(71) Applicant MARS LIMITED, London EGM 6BN, GB.

(72) Inventor Keith Buckley, GB: David Barker, GB.

(74) Associate Company Chas · Hude.

(54) Semi-moist protein-containing animal feed.

The present invention relates to a semi-moist protein-containing animal feed containing from 10 to 80% by weight of protein material, 0 to 25% by weight of fat or oil, 0 to 3% by weight of antimycotic agent, 30 to 70% by weight of water and 5 to 40% by weight of moisture-binding agent, wherein the feed has a bacteriostatic water activity of 0.75 to 0.95 and a pH below 5.5. In certain embodiments, the animal feed may have the texture, taste and appearance of meat.

® There is a growing interest in the production of meat-like products

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LQ from what are generally unacceptable protein sources, such as CO the less appealing varieties of trimmed meat or slaughterhouse waste, -d * -d * x— *

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144355 2 for example turmeric, or vegetable proteins.

The production of meat-like products for animals is complicated by the frequent desire to put together products that are microbiologically stable without the need for intricate packaging or storage.

A recent attempt to produce meat-like products for animals has been the semi-moisturized products stabilized with moisture-binding agents by reduced water activity (Av). Semi-moist products are usually plastic deformable materials, but it is possible to obtain elastic cohesive masses with improved chewing properties by including relatively large amounts of a heat-coagulable protein such as gluten as described in Application No. 1948/72. However, these proteins require the extraction of a natural source and are relatively expensive.

The difficulty in obtaining a usable carbohydrate gelling agent effective in the type of product to which the invention relates is that in a semi-moist product with an acidic pH and a high concentration of solutes, competition between the gelling agent and the solutes is contested. the available water, which reduces the ability of most thermoreversible gelling agents to form a gel, and the low pH also reduces the strength of the gels, but both of these conditions are essential for preserving semi-moist food.

It has now surprisingly been found that there is a class of carbohydrate gelling agents which are effective under these adverse conditions.

It is known from US Patent No. 3,721,571 to use a combination of xanthan gum and locust bean gum in a neutral milk pudding recipe, and from US Patents 3,519,434 and 3,454,405 to use the same combination or other vegetable gums for a gelled meat product. with high water content and water activity. However, this does not indicate the particular ability of the gums used according to the invention to overcome the difficulties of low pH and low water activity in a semi-moist feed with high concentration of solutes.

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The feed according to the invention is characterized in that it is bonded to a coherent mass having elastic chewing properties by means of a thermoreversible gel formed in the aqueous phase of the product of a monosaccharide-containing monosaccharide units which are not restricted to glucose units and which have acid substituent groups, in particular a mixture of xanthan gum and Johannes bread gum or carrageenin, furcellaran, agar-agar or pectin with low methoxyl content, which gelling agent constitutes from 0.2 to 5% by weight of the product and the total moisture binding agent concentration with the water is more than 40% by weight.

Of particular interest among the products of the invention are those compositions having a pH below 4.5 and a water activity below 0.95.

As will be seen, the water activity of the product can be adjusted by changing the water content and / or moisture binding agent content of the composition used. In fact, it is the ratio of the moisture binding agent concentration to the water content that determines the water activity mainly. A given water activity can be achieved by having a low amount of both moisture binding agent and water or a high amount of both. However, it should be noted that if the combined amount of moisture-binding agent plus water becomes too low, the gel structure will not form and a plastic product with greater or less stiffness will appear.

The actual strength of the product depends, among other things, on the type of protein material used. The protein material may be naturally moist, as is the case with fresh or cooked meat, slaughterhouse waste or fish, or relatively dry, as in the case of meat meal. It may be disintegrated, for example, by being cut into pieces of the desired size or by chopping or by comminution to finer particle sizes such as flour. Meat with a pronounced fibrous structure such as muscle meat produces very strong firm gels, whereas turmeric having less fibrosis produces a weaker structure. Meal meal provides a much weaker structure in which it is necessary to increase the concentration of gelling agent to maintain an acceptable product.

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Therefore, the preferred protein material is meat which has some fiber content, although meat flour, fish meal and vegetable proteins can be used. The preferred amount of protein material is from 10 to 80% by weight of the product and in the case of natural meat or fish of normal moisture content from 30 to 80%.

The moisturizing agent may be any of various water-soluble substances, including those usually used for compounding feed products. Examples include propylene glycol, sucrose, glucose, glucose syrups, sorbit, low molecular weight polypeptides (e.g., soluble fish products), glycerine and salt.

A moisture-binding agent will prevent bacterial growth, but it will not necessarily prevent mold or yeast growth. Therefore, it is preferred to incorporate an antimycotic additive, preferably at a concentration not exceeding 3%, e.g., up to 0.5% by weight potassium = sorbate or up to 1% by weight propionic acid. Other suitable additives include benzoic acid, p-hydroxybenzoic acid esters and sorbic acid. When a moisture-binding agent having antimycotic properties, such as propylene glycol, is used, it may be unnecessary to add a separate antimycotic agent.

The pH of the product can be adjusted to a desired value in the range of 3.5 to 5.5 by addition, where necessary, of up to 5% by weight of a feed grade of an acid such as citric, propionic, malic, fumaric, hydrochloric, phosphoric acid or lactic acid.

In addition to not containing glucosidic monosaccharide units alone or together with glucose residues, the preferred polysaccharide gelling agents also have acidic substituent groups, e.g. carboxyl groups or sulfate groups which may be free or esterified. The currently most preferred gelling system is a mixture of xanthan gum and locust bean gum. However, other polysaccharide gelling agents can be used such as carrageenin, furcellaran, agaragar or a pectin having a methoxyl esterification degree less than 40%.

Xanthan gum is a relatively inexpensive gum obtained by microbial fermentation of sugars and mineral salts with a bacterium of the genus xanthomonas. The rubber obtained from the preferred bacterium Xantho-monas campestris is approved for use by the United States Food Drug Administration 5 144356. Xanthan gum is relatively stable to moisture-binding agents used in semi-moist products and is generally applicable to other types of products, such as those containing acidifying agents. However, it is not capable of forming gels * Addition of locust bean gum, a non-gelling polysaccharide obtained from the seeds of the pea flowering locust tree Ceratonia sili = qua, to xanthan gum provides an agent capable of forming a thermoreversible gel , which appears to be relatively unaffected by, among other things, low pH and conditions with high water activity.

A significant advantage that comes from the use of polysaccharide as gelling agents used according to the invention is that the amount required to obtain the necessary texture effect may be a low percentage of the composition of the product (preferably from 0.2 to 5% by weight). , and this enables relatively high moisture content of the compositions with the resulting acceptance and price advantages. A further advantage of using these gelling agents is the ease with which the final product can be prepared.

In addition to the protein material, moisturizing agent, gel, and optionally antimycotic additive and acid, other ingredients may be added which are commonly used in meat-like products. Among these constituents may be fats, oils, flavoring agents, nutritional supplements and coloring agents. It is preferred that the fats and oils make up 0-25% of the product. Well refined fats and oils with a low fatty acid concentration produce a weaker product in which the fat or oil is poorly emulsified as the fat or oil collapses, destroying both the structure and appearance. On the other hand, fats or oils with high free fatty acid are easily emulsified and cause no loss of strength in the gel. Preferred oils are vegetable oils such as arachis oil, soybean oil, sunflower oil and rapeseed oil.

The feed contains 10-80 wt% protein material, 0 to 25 wt% fat or oil, 0.2 to 5 wt% gelling agent, 30 to 70 wt% water, 5 to 40 wt% moisture binding agent and 0 to 3% antimycotic substance. A process for preparing the feed product may consist of forming a mixture of the polysaccharide gelling agent, the protein material (with added water if dry), the moisturizing agent and any other ingredients at a temperature above the melting point of the gel formed by dissolving the gelling agent. in the aqueous phase of cooling the mixture below the melting point of the gel to form a gelled product stabilized against bacterial growth.

The mixture can be formed in various ways. A preferred process involves pasteurizing the protein material at 100 ° C with water if needed, and the other ingredients and homogenizing the mixture. This is then followed by the addition of the gelling agent and the moisture binding agent. The cooling method can be varied according to the desired texture and product shape.

A simple process is to deposit the mixture on a tray and cool under an airflow before cutting. Alternatively, the mixture can be squeezed through a simple squeeze plate and cut into pieces of suitable size.

If necessary, the mixture can be extruded at elevated temperature and pressure to create an expanded product. This technique gives an airy spongy appearance of the product, similar to certain types of waste meat such as lung. However, if a flesh-colored mixture is extruded and expanded together with a fat-colored mixture, and the overall extruded product is allowed to solidify under controlled temperature conditions, the product has a desired mottled appearance very similar to the appearance of fibrous meat with adipose tissue.

The invention is further described with reference to four examples in which all percentages are by weight unless the context indicates otherwise.

Example 1

Call 59.55%

Beef fat 15%

Glycerin 20%

Potassium sorbate 0.1% J ohanne sbrom rubber 1> 0%

Xanthan Gum 110%

Color fabric solution 0.35%

Citric acid 3% 0% The meat and beef fat were heated together with stirring to 100 ° C. After 20 minutes, the gums and citric acid were mixed and heated for another 5 minutes. The heated mixture was then supplemented to the original weight with boiling water, transferred to a fast-running homogenizer and the remaining ingredients were added. The mixture was poured into a tray, allowed to cool, and cut into pieces of appropriate size before packing. The product had a tough and firm structure similar to meat with a pH of 3.6 and A of 0.88. Alternatively, the hot mixture can be squeezed through a w chop plate onto a cold conveyor belt.

Example 2

Pork belly 59.23%

Beef fat 15%

Glycerin 20%

Potassium sorbate 0.1% J ohanne sbromde rubber 1.0%

Carrageenin 1.0%

Dye solution 0.67%

Citric acid 3.0%

The product was prepared in the manner described in Example 1 and was found to have a less elastic, brittle texture. The water activity was 0.90 and the pH 3.6.

Example 3

Beef fat 5%

Call 79.3%

Propylene glycol 5%

Glycerin 5%

Xanthan 1%

Locust bean gum 1%

Potassium sorbate 0.5%

Citric acid 1.2%

Salt 2%

This product was prepared in a similar manner to the above product. Aw was 0.93 and pH 4.2.