DK156986B - PROTEIN-CONTAINED FEED PRODUCT WITH MEDIUM HIGH MOISTURE CONTENT AND PROCEDURES FOR PRODUCING THEREOF - Google Patents

Description

DK 156986B

The invention relates to a medium-moisture protein-containing feed product, which product is primarily intended for the feeding of livestock, and a method of making it.

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Known pet foods of medium moisture content generally consist of meat materials (including meat and meat by-products), soy, cereal grains, starches, bacteriostatic and anti-mycotic agents, and have moisture content which is in moisture content on the can and moisture content of dry feed. Usually, they have a moisture content of between 15 and 45% by weight.

Such feed species have the great advantage that they are stable after pasteurization and do not need drying to be brought to the can, freezing or irradiation. To achieve such stability, they include certain water-soluble materials which exert bacteriostatic effects. Water-soluble materials, which are generally used, either individually or in combination, are selected from sugars, corn syrups, polyhydric alcohols, mineral salts, organic and inorganic acids.

Such preservative materials reduce the water activity of the product to a value below the water activity of pure water 25 at the same temperature and, when properly used, prevent the bacterial degradation of the feed. (Water activity is defined as the ratio of the vapor pressure of water in the finished product to the vapor pressure of pure water at the same temperature). The products often also contain antimycotic agents to prevent the growth of mold and yeast fungi.

The structure of medium feed pet foods generally depends on the viscosity of the products or on the presence of proteins or starches which impart a certain degree of firmness to the finished product. Addition of starch to delay melting and to increase the stiffness of the finished product has also been described.

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know (British Patent No. 1,217,662). If the moisture content of these products is less than 30%, these feed products may lack high animal appreciation and have an appearance which is inferior to the optimum compared to similar products with higher moisture content. Products with higher moisture content are more difficult to manufacture due to their tackiness and as their moisture content increases, their structure becomes increasingly imperceptible. This problem has so far been overcome by incorporating significant amounts of heat-denatable or thermoplastic proteins capable of imparting a solid structure to the finished product (British Patent Nos. 1,380,394, Nos. 1,143,373, and 1,217,662 ).

The present invention relates to a proteinaceous animal feed intended primarily for animal feed, which contains code and / or code by-products and / or other edible proteinaceous material and has a moisture content in the range of 24-45% by weight, a pH value in the range of 4.0 to 20 7.0 and contains sufficient water-soluble preservative to make the product bacteriologically stable by reducing the product's water activity, and the animal feed in question is peculiar in that the preservative is selected from sugars, corn syrups, polyhydric alcohols, mineral salts, and organic and inorganic acids, and that the feed product contains sodium alginate or another alginic acid derivative cross-linked by a divalent or multiple valent cation to obtain a gel structure. The sodium alginate content or the selected other alginic acid derivative 30 is preferably from 0.3 to 30.0% by weight.

The combination of preservative and sodium alginate or alginic acid derivative contained in the animal feed according to the invention is novel, and it was surprisingly found that the animal feed contained in the present invention. alginate materials could gel in the presence of the preservative materials also contained therein.

DK 156986B

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Of these feed products, the product produced and gelled in the humidity range is preferably 30-40%, e.g. with 1% sodium alginate, and crosslinked by calcium ions. Products in the pH range of 4.0 - 7.0, especially with a pH of 5 to 4.5-5.5, are preferred. Preferred solutes for reducing water activity are sucrose, sodium chloride, glycerol, propylene glycol and corn syrup, and a preferred range of water activity is from 0.75 to 0.91.

A process according to the invention for the preparation of a protein-containing feed product in which a mixture comprising pasteurized or non-pasteurized cod-like or other edible proteinaceous material, moisture and water-soluble materials sufficient to make the product biologically stable by reducing the water activity of the product is characterized in that a preservative selected from sugars, corn syrups, polyhydric alcohols, mineral salts and organic and inorganic acids is added to the mixture, to which sodium alginate or a second alginic acid derivative is added to the mixture and the resulting mixture heated to produce pasteurization and gelled by incorporating a divalent or multivalent cation in the ingredient mixture, before, during or after such pasteurization.

In a preferred embodiment of the process, a medium moisture content feed is prepared in which the moisture content is between 24 and 45% by weight (preferably 30-40% by weight) into which feed sodium alginate or another alginic acid derivative is incorporated, e.g. in an amount of from 0.3 to 3.0% by weight, and allowed or allowed to form a gel by crosslinking with divalent or multiple valent cations to impart structure to the product.

Preferably, the gel is formed slowly to facilitate handling, texturing and shaping of the product. After- 4

DK 156986 B

as the gel formation is chemically controlled (for example, by the release of cross-linking calcium ions into a sodium alginate-containing substrate), certain agents are required to control the rate of release of cross-linking cations. This can be achieved by the initial or gradual addition of a poorly soluble calcium source, such as a calcium salt which slowly dissolves in a generally acidic medium to provide controlled crosslinking. Such crosslinking agent may be added before, during and after pasteurization. It is also possible, by the addition of a slowly soluble acid, to release calcium crosslinking ions from an otherwise insoluble calcium salt.

In the preferred embodiment of the invention, an ingredient mixture is prepared containing meaty materials, other edible proteinaceous material, moisture, a sufficient amount of water-soluble materials to reduce the finished product's water activity to the desired level, and other desirable additives. The mixture further contains a source of calcium ions and sodium alginate (or another suitable derivative of alginic acid) and it is then pasteurized. After pasteurization, a slurry of a slowly soluble acid (e.g., fumaric acid in aqueous suspension) is added and the mass is rolled, extruded and / or cut.

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The shaped pieces are cured to a solid heat-irreversible gel structure, and the rate of gel formation can be controlled by temperature and pH, with cooling and increased acidity accelerating gel formation.

Example.

An example of a feed product according to the invention is given below.

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DK 156986 B

Ingredients Weight% 1. Sucrose 18,000 2. Soybean 10,000 3. Wheat flour 9,700 5 4. Kodium and bone meal 15,000 5. Dicalcium phosphate 1,000 6. Sodium alginate 1,000 7. Potassium sorbate 0.100 8. Vitamin and mineral mixture 1,000 10 9. Propylene glycol 4,000 10. Turmeric ( ground through 3 mm 11,700 plate 11. Beef 4,000 12. Water 4,000 13. Fumaric acid 1,500 15 14. Sait 1,000 15. Dyes 0.024 16. Water 17.976 100,000 20 (a) The ingredients 1 to 8 were mixed to form a premix.

(b) To this premix were added the ingredients 9-12 and the resulting mass was mixed for 5 minutes to form a homogeneous mixture.

(c) Ingredients 13-16 were mixed at ambient temperature to form a solution of dye and dye containing a suspension of partially dissolved acid. The suspension was continuously stirred to form a homogeneous suspension.

(d) The mass of step (b) was heated to 85 ° C-90 ° C by indirect water vapor for 2 to 3 minutes and then cooled to 60-70 ° C by indirect water.

Claims (6)

1. Protein-containing feed product, which contains meat and / or meat by-products and / or other edible protein-containing material and has a moisture content in the range of 24-45% by weight, a pH in the range of 4.0 to 7.0 and contains sufficient water-soluble preservative to make the product bacteriologically stable by reducing the water activity of the product, characterized in that the preservative is selected from sugars, corn syrups, polyhydric alcohols, mineral salts and organic and inorganic acids, and the feed product contains sodium alginate or other alginic acid derivative crosslinked by a divalent or multiple valent cation to obtain a gel structure. Feeding product according to claim 1, characterized in that the divalent cation is calcium, that the sodium alginate or another alginic acid derivative is present in an amount of between 0.3 and 3.0% by weight that it has a water activity in in the range of 0.75 to 0.91, that the pH is in the range of 4.5 to 5.5, and that the moisture content is in the range of 30 to 40%. 5 The feed product according to claim 1 or 2, characterized in that it is in the form of cut or shaped pieces. 10 A process for preparing the proteinaceous feed product according to claim 1, wherein there is primarily a mixture comprising pasteurized or non-pasteurized cod-like or other edible proteinaceous material, moisture and water-soluble materials sufficient to make the product biologically stable by reducing the water activity of the product, characterized in that a preservative selected from sugars, corn syrups, polyhydric alcohols, mineral salts and organic and inorganic acids is added to the mixture, upon which sodium alginate or another alginic acid derivative is added. is added to the mixture, and the resulting mixture is heated to produce pasteurisation gel, and is gelated by incorporating a divalent or multivalent cation in the ingredient mixture, fer, during or after such pasteurization. 25 Process according to claim 4, characterized in that the cation is provided by a weakly soluble calcium source to obtain slow gelling. 30 Process according to claim 4, characterized in that an insoluble calcium source or other suitable divalent or multivalent cations are incorporated into the mixture and cations are released from this source by the addition of an organic or inorganic acid. 35