DK144582B - TASTE IMPROVED DOG FEED AND PROCEDURE FOR ITS PREPARATION - Google Patents

Description

(19) DENMARK \ H

/ ... "

© <«> PRESENTATION SCRIPT (11) 144582 B

DIRECTORATE OF THE PATENT AND TRADEMARKET SYSTEM

(21) Application No. 5568/73 (51) Int.CI.3 A 23 K 1/18 (22) filing date 12 Oct. 1973 (24) Running day Oct 12 1973 (41) Aim. available April 14, 1974 (44) Presented 5 · s.pr. 1 982 (86) International application no.

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

(30) Priority 13 Oct. 1972, 297308, US

(71) Applicant RALSTON PURINA COMPANY, St. Louis, US.

(72) Inventor Robert Keith Mohrman, US: Charles Wesley Kolar Jr., US.

(74) International Patent Bureau.

(54) Taste's improved dog food and approach to its preparation.

Pet food is produced in three common forms, dry pet food semi-moist pet food and moist pet food packaged in can. Typical forms of dry pet food are disclosed in U.S. Patent Nos. 3,119,691, 309,503, 1,354,068 and 2,168,532. The dried particles usually have a water content of up to approx. 10% by weight. A typical semi-moist product with a water content of approx. 25 wt.% Is disclosed in U.S. Pat.

3202514. A canned food is disclosed in U.S. Patent No. 3,574,633. ffl Pet food commercially available is usually formulated to provide a complete diet, in one meal, for the animals consumed.

Lf) r the products. This is done by combining mutually balanced ingredients in the product that will satisfy the animal's nutritional needs. The buyers of the product find this desirable as it contributes to the good health of their pets and is more appropriate to feed on than a composite multi-component diet.

However, feeding with a single-ration diet contributes to feeding problems. The addiction to a single-ration diet can result in poor food intake for pets. Specifically, some animals become picky and will ultimately reject a diet if given alone or if its palatability is initially low. Initially, some pets will also reject certain feed, although it provides complete nutrition if the feed is not tasty to the animal.

It has now been found that it is possible to increase the palatability of dried, semi-moist and canned dog food to such an extent that the initial palatability is noticeably increased for a wider range of animals, increasing the initial acceptance and the animals' continued interest in the products.

The dog food according to the invention, which has been found to have such an improved taste, is a feed to which optionally added edible fat, preferably pig fat or sebum, in an amount of between 3 and 12% by weight of the dog food and is characterized by: that an additional acid-enhancing agent is added an acid selected from capric acid, caprylic acid and mixtures thereof, in an amount of between 0.00001 and 0.1% by weight of the dog food.

The acids may be added to the feed in such a way as to cover most of the outer surfaces of the particles, but they need not be applied as a cohesive film or coherent layer. The presence of some areas on the particle surfaces which are not covered with acid will not prevent the acid-coated areas from giving a substantial increase in the taste of the particle. The flavor enhancing fatty acids can also be incorporated directly into the feed, e.g. by mixing before molding. The increase in taste is special for animals belonging to the canine family. The fatty acids are added in amounts of up to 0.1%, depending on the compound used, to be effective in obtaining significant flavor improvement. Amounts of the flavor enhancing acids as small as 0.00001% have been found to be effective. Caprylic acid is most effective in amounts of between 0.0001 and 0.05% by weight, and capric acid is most effective in amounts of between 0.0001 and 0.1% by weight.

The coated product may have the flavor enhancing fatty acid in a concentrated layer at the surface, but the layer need not be coherent. The fatty acid layer can also be formed by coating the product with a dispersion of fat and fatty acid. Preferably, animal fat such as lard or sebum is used, but vegetable fat can also be used. The fat coating acts as a carrier for the fatty acid. The fat and flavor enhancing acid containing dispersion is best applied by spraying at a temperature above the melting point of the fat.

Animals may be fed fatty acid-treated canned products and semi-moist products as such; Dry treated products are usually wetted with water. The fatty acid on the surface of the coated feed particles provides an unusual and unexpected increase in palatability. When animals eat the coated particles, the fatty acid to the surface is immediately on the surface and is immediately available to the animal's taste sensors. Thus, the stimulation provided is obtained with low amounts of fatty acid addition, and the possibility of significant disruption of the nutritional balance in the feed particles is avoided. However, it has been found that the fatty acids can also be incorporated into the feed and then an unexpected increase in taste.

The flavor enhancing acid can be incorporated directly into the animal feed products, such as canned or extruded rations, by mixing them in the starting material prior to autoclaving and extrusion. However, products formed by extrusion, e.g., dry and semi-moist products, are preferably treated by applying the flavoring agent to the product after its formation. According to a preferred method, the flavor is added with a dispersion of molten fat.

A pre-blend of molten fat and flavoring is carefully prepared and mixed, and the mixture is applied to the formed particles of the product, preferably by spraying. The sprayed product can then be moved in a drum to distribute the fat and flavor more evenly over the surface of the product. The movement of a drum will usually be carried out at a temperature above the melting point of the fat.

A preferred method of the invention for the preparation of a flavor enhanced dry dog food is given in claim 2, and a preferred method for preparing a semi-moist dog food is claimed in claim 3.

Example 1 Dried extruded ca. 50 C hot "kibs" were passed from a dryer to the top of a conveyor belt spray chamber. They were poured from the conveyor belt into a cascade and dropped through the spray chamber. The spray nozzles located on both sides of the descending cascade sprayed a dispersion of molten tallow containing 0.02 7o of a 56/44 mixture of caprylic acid and capric acid onto the hot "kibs" as they dropped through the spray chamber. The fatty acid-fat dispersion was sprayed onto these "kibs" in an amount of 6 parts by weight dispersion to 94 parts by weight "kibs". The syringe-coated "kibs" were collected at the bottom of the syringe chamber and led to a rotating drum. The drum was kept at a temperature above the melting point of the fat, ca. 60 C. These "kibs" were moved in the drum by approx. 12 rpm minute for approx. 3 minutes, or until they had a substantially uniform coating of fat and acid. The coated "kibs" were removed from the rotating drum and cooled to ambient temperature. The cooled "kibs" had a coating containing approx. 6% by weight of added fat and approx. 0.001% by weight of flavor enhancement based on the total weight of the coated "kib".

4 U4582

Example 2

Hot pelleted "kibs" were passed from the pelletizing tool to the top of a conveyor belt spray chamber. He was poured from the conveyor belt in a cascade and dropped through the spray chamber. Spray nozzles located on both sides of the falling cascade sprayed a dispersion containing 0.02 7- caprylic acid in molten fat. The fat coated "kibs" were collected at the bottom of the syringe chamber and led to a rotating drum. The fat was sprayed on these "kibs" in an amount of 6 parts by weight fat to% by weight "kibs". The drum was kept at a temperature of approx. 60 ° C. These "kibs" were moved in the drum by approx. 12 rpm minute. Substantially uniformly coated "kibs" were removed from the drum after approx. 3 minutes and cooled to ambient temperature. The cooled "kibs" had a coating containing approx. 0.001 7 »flavor enhancer and 6% fat, based on the total weight of the coated" kib ".

Example 3

Hot-baked "kibs" were conducted from an oven to the top of a syringe chamber by means of a conveyor belt. They fell from the conveyor belt into a cascade and fell through the spray chamber. Spray nozzles placed on either side of the falling cascade sprayed a dispersion of molten animal fat containing 0.02% capric acid on these "kibs". The dispersion was then sprayed in an amount of 6 parts by weight dispersion to 94 parts by weight "kibs". The coated "kibs" were collected at the bottom of the syringe chamber and led to a rotating drum. Therein they were moved at approx. 60 ° C and with approx. 12 rpm minute for approx. 3 minutes for monotonous coating of these "kibs" with the fat. These "kibs" were removed from the drum and contained approx. 0.001% flavor enhancer and approx. 6 weight ° L fat.

Example 4

Semi-moist animal feed with a water content of approx. 25% were cut into plastic cylinders with a length of approx. 1.3 cm. The cylinders were led to a rotating drum and moved gently in the drum by approx. 12 rpm minute.

Sufficient water was injected into the drum to bring the water content of the extruded cylinders to approx. 30 7 «. The rotation of the drum was continued until the added water had penetrated the extruded cylinders. A melted fat and flavor enhancement dispersion containing 0.02% of a 50/50 mixture of caprylic acid and capric acid was injected into the rotating drum in an amount of 56 parts by weight of fatty and fatty acid dispersion to 94 parts by weight of wetted extruded cylinders. The drum was rotated until the cylinders were substantially uniformly covered with the dispersion. The coated cylinders were then removed from the rotating drum. The coated cylinders had a coating 5 U4582 composed of approx. 6% added fat and approx. 0.001% flavor enhancement based on the total weight of the coated cylinders.

Example 5

Example 1 was repeated using a dispersion of fat and flavor enhancer containing 0.02% caprylic acid to form "kibs" containing ca. 6% fat and approx. 0.001% flavor enhancing substance.

Example 6

Example 1 was repeated using a dispersion of fat and flavor enhancer containing 0.02% capric acid to form "kibs" containing ca. 6% fat and approx. 0.001 7 «flavor enhancer.

Example 7

Example 1 was repeated using a dispersion of fat and flavor enhancer containing 0.002% caprylic acid to form "kibs" containing ca. 6% fat and approx. 0.0001% flavor enhancing substance.

Example 8

Example 1 was repeated using a dispersion of fat and flavor enhancer containing 0.2 aL capric acid to form "kibs" containing ca. 6 7o fat and approx. 0.01 7 «flavor enhancing substance.

Example 9

A canned dog food product was prepared from meat by-products 30.0 parts by weight whole chicken 7.5 "whole fish 5.0" extruded soy fiber 7.5 "process water 47.0" flavors, vitamins and dyes 3.0_ "100.0 parts by weight The portion was heated to about 77 ° C, 0.005 wt, of a 50/50 mixture of caprylic acid and capric acid added to the portion and mixed. The mixture was filled into cans and heated for 85 minutes. at about 1 kg / cm 2 (121 ° C) A parallel portion was prepared without any flavor enhancing substance.

6 1Λ 4 S 8 2

Example 10

Example 1 was repeated using a dispersion of fat and flavor enhancer-containing approx. 0.9% caprylic acid to form RikibsM containing approx. 6% fat and approx. 0.05% flavor enhancing substance.

Example 11

Example 1 was repeated using a dispersion of fat and flavor enhancer containing approx. 2% capric acid to form "kibs" containing approx. 0.1% flavor enhancer and approx. 6% fat.

Animal feed prepared by the method of the invention exhibits an increase in palatability and acceptance which is quite distinct and unexpected. Dogs bred by free choice will often consume 3-4 times as much of the pocude according to the invention as they will consume of an untreated product with the same nutritional composition and formulation. Table 1 summarizes a series of trials conducted with commercially available standard dog food for a period of 5 days. Experiments parallel to Examples 1-11 were performed without the addition of flavor enhancers to the products. Portions of the feed given clean were compared to the same feed treated by the method of the invention. It can be seen from Table 1 that the acid-treated feed showed an unexpected increase in taste, completely unprecedented.

Table 1

The method according to Wilcox, difference between randomly assembled pairs.

Totally con- Dogs.

Feed _ Summed, kg Dogs preferred No preference Significance

Clean dry food; 18.5 2 0.0001, product according to 0 p 0.01 Example 7 52.0 13

Clean dry food; 15.3 1 0.001, product according to 0 p 0.01 Example 6 50.8 13

Clean dry food; 27.9 2 0.05, product of Op 0.01 Example 10 77.3 18

Clean dry food; 29.6 1 0.1, - product according to. ° P 0.01 Example 11 75.8 19