FR2482427A1 - INTERMEDIATE MOISTURE FOOD, WHICH CAN PRODUCE SAUCE FOR PET FOOD BY MOISTURIZING - Google Patents

Abstract

FOOD WITH AN INTERMEDIATE MOISTURE CONTENT AND CAPABLE OF GIVING, BY HYDRATION, SAUCE FOR THE FOOD OF FAMILY ANIMALS. THE FOOD CONTAINS A PARTICULAR MASS OF A MIXTURE OF PROTEIN AND FLOUR MATERIALS CONTAINING APPROXIMATELY 15 TO 55 BY WEIGHT OF MOISTURE AND WHICH IS COATED WITH PARTICLES OF A SAUCE OR JUICE FORMING MATERIAL, ENCAPSULATED IN OF FAT. ENCAPSULATED MATERIALS RESIST TO THE ACTION OF MOISTURE DURING STORAGE, BUT THE ADDITION OF A HOT AQUEOUS LIQUID GIVES ANALOGUE MIX TO JUICE OR SAUCE. APPLICATION: FOOD FOR SMALL PETS (DOGS, CATS, ETC.)

Description

The present invention relates to a food having an intermediate content of

  moisture, for animal feed and forming, by the addition of an aqueous liquid

  hot, a mixture of broth type, thick sauce or juice.

  Foods with an intermediate moisture content for pet food (sometimes referred to hereinafter as "animal feed") are generally classified as those with a moisture content of between 15 and 55% and include added antimicrobial materials to stabilize and preserve the product during storage. This type of product has been increasingly recognized in the pet food market as a substitute for

  dry food products for these animals. If these

  Many products have the advantage of convenience and long shelf life, soft and moist products are generally considered to have better taste because of their higher moisture content. Typical soft and wet products, and processes for their production, are described, for example, in U.S. Patent Nos. 3,852,483.

  3,202,514, 3,615,652, 3,653,908, 3,482,985, 3,745,021,

  4,011,345 and 4,011,346. All these descriptions show

  alternatives for the materials or means for stabilizing the product and for keeping it for a certain period of time under ambient conditions. For products obtained according to the aforementioned patents,

  typical moisture content is between 15 and 55% by weight.

  One way to make animal dry foods even better, and to improve their taste, is to add a dry matter, producing juice or sauce, to the surfaces of the dry pet food. The presence of the material on the dry product poses no problem of storage and when the customer adds an aqueous liquid to the dry product, a mixture is formed similar to juice or sauce. Typical products of this type are described, for example, in U.S. Patent Nos. 3,119,691, 3,467,525, 4,104,407 and 4,104,406. The juice-forming materials described in US Pat. The aforementioned documents can generally be pregelatinized starches, gums, or various other polysaccharides or thickeners. As described in the aforementioned Patent No. 3,119,691, these juice-forming ingredients are usually applied to the dried and expanded granulate immediately.

  after, or with, a fat sprayed by spraying

  on the surface of the expanded material. The fat forms a coating coating on the food, and the particles of the material capable of forming a sauce become available on the surface of the fat-coated granule to rapidly form a sauce when an aqueous liquid comes into contact. particle contact. The aforesaid US Pat. No. 3,467,525 discloses a somewhat different process which utilizes two streams to obtain a pet food, which can form broth or sauce, wherein a portion of the granules is coated with a fat and is then heated to promote the penetration of this fat, and a separate part

  granules are then coated with a thickener. To me-

  The combined mixture of the granules gives, by the addition of an aqueous liquid, a thickened mixture. The aforesaid US Pat. No. 4,104,406 discloses a dry and foamed pet food which is first coated with a fat emulsion and dextrin to resist the hydration of the expanded particle, and is then coated with food. a coating of

  materials generating a sauce. This product is characterized

  also by the presence of the materials generating a sauce on the outer surface so as to ensure an immediate thickening upon the addition of a liquid

  aqueous. The aforementioned Patent No. 4,104,407 discloses a

  similar description, except that there are plans for

  fat and dextrin to prevent,

  during the formation of the broth or sauce, a hy-

  thrusting of the expanded particle.

  Intermediate-moisture foods for pets would likewise attract more customers if, when adding an aqueous liquid, a thick sauce-like mixture or a mash could be formed with the food. It is conceivable that a product

  intermediate moisture content and having at its

  face a material generating a sauce is difficult to

  obtain the materials that generate a sauce that reacts

  quickly with moisture to form this sauce, and the presence of 15-55% moisture inherent in a soft and moist food for pets may activate any thickener applied to the product during storage. This premature activation by the existing moisture in this type of product makes the addition of a

  material generating a sauce a difficult task,

  that the ultimate goal is to manufacture a product that

  serve its appearance during its shopping but does not form a mixture similar to a sauce, broth or mash that

  when water has been added by the customer.

  This problem has been solved in the present invention.

  which is intended to produce a food of inter-

  mediator for pets and who

  - form by addition of an aqueous liquid a

  lange analogous to a sauce or a mash; - avoids the activation of constituents

  generators of the sauce under the effect of the moisture pre-

  inherently resides in the pet food product; - keeps its training characteristics of a

  sauce or pâté during its shopping, without being

  moisture is inherently present in this animal feed; and - by addition of an aqueous liquid,

  a mixture similar to a sauce or mash that attracts more

  the customer and the pet and be better accepted

by them.

  The present invention achieves the aforementioned objectives by providing a pet food intermediate moisture content, and which, by addition of an aqueous liquid, can form a mixture of sauce or mash without the ingredients-generators of this sauce does not undergo premature activation due to the effect of moisture inherently present in this pet food product. This food,

  generator of a sauce or pâté, includes a mass of

  ticular or pieces of a protein mixture and

  rins having about 15 to 55% moisture, which is coated with particles of a sauce-generating material and encapsulated with fat. The particles thus encapsulated of the sauce-generating materials resist the penetration of moisture during their

  but become active and produce a

  sauce or pâté-like mixture when a warm aqueous liquid is added to the pet food. The ingredients of the sauce or pâté are encapsulated in a fat which is typically solid at ambient temperatures or under the conditions

  temperatures encountered during shopping. The man

  fatty substance typically melts at temperatures of 38 -

  , 50C, preferably 43.3 to 54.50C, which corresponds to the temperature of the hot water in most domestic homes. The fat ensuring the coating of

  sauce-producing materials or pâté form a

  relatively uniform and homogeneous around the materials generating a sauce, without cracks or cracks,

  which allows the particles to resist during the

  sinage to the penetration of moisture. An essential characteristic of the ingredient for forming a sauce or

  pâté, encapsulated or coated in fat

  The present invention is the weight ratio of the fat to the sauce-producing ingredients. This weight ratio ensures the necessary thickness of the fat layer to allow training materials

  of a sauce or mash to withstand the penetration of the human

  mildew from the soft and moist product and also allow relatively quick formation of the mash or sauce when hot water is added by the customer to the pet food product. The intermediate moisture content food, able to form a mash or sauce to feed the

  pets, according to the present invention,

  a remarkable breakthrough in the field of

  of pet food and combines the appeal and palatability of a soft, moist product with the qualities of a material that can form

  sauce or pâté and it was not considered until

  feel that it is only useful for accompanying

dried animal products.

  The product of the present invention consists of and / or comprises a pet food intermediate moisture food, coated with particles of a sauce-producing material or a mash and encapsulated in

a fat.

  The formulation and production of intermediate moisture pet food is well known in the animal feed field and the present invention is not intended to be limited by reference to specific ingredients being used.

  to formulate these foods themselves for family animals

  or by the description of a specific process

  for the production of these foods proper.

  Therefore, the concept described in the present invention is intended to apply to any type of product

  intermediate moisture content for food

  common ailments, generally having a moisture content of between about 15 and 55% by weight, regardless of how this product itself is

  obtained or the exact ingredients used in its formulation.

  Scion. Mid-moisture food for pets having the aforementioned range of contents

  moisture can be produced in many different ways.

  depending on the materials used to obtain good storage stability. For example, if water-soluble substances, such as desserts and the like, are used to reduce the activity of water, as described in the aforementioned US Pat.

  generally a process operating at low temperatures

  erature to give the ingredients the shape of a particulate mass. On the contrary, if we use acids or

  other materials to increase the activity of water,

  describes me in the aforementioned patents No. 3,852,483 or

  No. 4,011,345, without the use of significant proportions

  In general, conventional extrusion techniques, such as those used to produce dry pet food, are usually used to obtain

  a moist, soft and foamed pet food.

  These techniques involve the extrusion of blends of

  proteins and flour at temperatures generally

  above 100 ° C and at high pressure to vaporize the water or moisture of the

  produced when it leaves the extruder to

  in a zone with lower pressure. This causes the expansion of the mass which can then be subdivided into a particulate mass with application to the surface

  of this expanded particulate mass,

matting or antimicrobial.

  The extrusion and expansion process which has just been described generally above constitutes

  the preferred way of producing for the purposes of this

  an intermediate moisture food for pets. This is the process which is described in more detail for purposes of the present invention although, as

  noted above, this invention should not be considered

  Derived as limited by the way of producing the food

  wet and soft to feed pets.

  Typically, an expanded product of this type, pre-

  with a final moisture content of 15 to 55%

  weight, will contain approximately 10 to 50% of

  (in relation to the weight of the product) and approximately

  at 50% by weight of cereals or floury ingredients.

  Protein ingredients may include animal or vegetable protein materials, such as fresh meat or offal or meat byproducts if desired.

  animal, include meat or offals or under

  meat products and, in particular, materials such as liver or gland flour, meat meal, meat and bone meal, fishmeal, poultry meal, flour of blood, as well as

  products from milk or eggs.

  Fresh meat may include the flesh of pigs, sheep, goats, horses, cetaceans or other mammals, poultry and fish. This category also includes offals or by-products of fresh meat such as lungs, spleen, kidneys, brains, liver, blood, fatty tissue, intestines, etc. Usable plant protein ingredients include oilseed derived, fat-free, or defatted materials such as soy flour, soy concentrate or soy isolate, as well as other oleaginous materials such as cottonseed meal, safflower or sunflower meal, etc. This group also includes various glutens, such as wheat gluten

  or maize, or such materials containing more than

Viron 30% by weight of protein.

  Microbial proteins can also

  be used as protein ingredients to formulate

  the feed of the present invention for animals

  thousands, and this general grouping includes various

  yeast and brewer's yeast

  Torula yeast or monocellular proteins.

  To formulate animal feeds

  In contrast, a single protein ingredient is typically not used, but mixtures of the above general types of protein sources are used to balance nutritional characteristics, and also for economic reasons and to obtain a certain amount of protein.

pleasant taste product.

  Cereals or flour ingredients that can be used to formulate wet and soft foods

  of the present invention to feed family animals

  include wheat flour, maize flour, oatmeal, as well as wheat bran, millet, barley, rice, wheat starch, corn starch or various other types of starches or seeds

  cereals. They are typically used in the form of

  as in the case of protein ingredients, since a balanced mixture of these ingredients will provide the best nutritional balance and operate in the best conditions of economy to obtain a

  tasteful food for pets.

  As an illustration, if an animal-grade intermediate moisture product is produced, the aforementioned protein and meal ingredients are mixed with an effective amount of water or moisture to plasticize the material in the product. extruder

  and / or to gelatinize the starchy material in order to

  put the expansion of the mass at its output from the device

  to reach an area at atmospheric pressure.

  Typical moisture levels for extrusion will be between about 12 and 30% of the weight of the final product. This moisture content, with the moisture inherent in the starting materials, the slight amount of moisture absorbed during extrusion, plus any added moisture

  during subsequent processing operations,

  the total moisture content of the food

  intermediate in moisture, for pets.

  If desired, other materials such as plasticizers or humectants may be added to the mixture of proteinaceous and flourous materials prior to extrusion to reduce the water activity of the food mass or matrix. for pets and to help shape the texture of

  final duit. This group of subjects has various sub-

  water-soluble stanzas such as polyalcohols, edible acids or salts, sugars, corn syrup, molasses and / or antimycotics. Individually or collectively, these materials contribute to the formation of the texture, i.e. the softness of the product, or bacteriological stability by regulating the pH of the food mass or the activity of its water. In any case,

  the present invention does not intend to be limited by the

  the exact type of materials included in an

  pet food, in order to give this food stable storage, since the choice or inclusion of these materials is well in the field known to those skilled in the art, according to

  the exact type of product that one wishes to manufacture.

  As an illustration and in the general case, it can be stated that the amount of acidic compound to be added to the pet food to ensure bacteriological control is the amount necessary to reduce the pH to a value between about 4 and 6, although the exact proportion may be a little

  lower or higher depending on the presence of

  very ingredients that can also be used to control the activity of water. If the control of the water activity is the main way that one wishes to apply to stabilize the product, without a relatively low pH, slightly higher proportions

  materials such as sugars, polyalcohols, hyalurons

  carbon sludges, salts and similar materials may

  necessary - to achieve sufficient stability

  health. In any case, these variants will appear easily

at 22hime of the trade.

  An effective amount of an antimycotic can

  contribute to giving the product the characteristics

  resistance to untimely growth of mold, and it may be desirable in some cases to include this agent in the mixture prior to ex-

  trusion, although it is usually applied to

  face of the product to minimize mold growth problems that may occur during shopping.

  Other additives, such as

  vitamins, dyes and / or flavoring agents.

  may be added to the mixture for the purpose of

  trusion and they can be added to ensure equi-

  nutritional value of the product, improve the appearance or give it an even more pleasant taste. Quantities

  and suitable types of these ingredients will appear

cilation to the skilled person.

  For the production of the expanded food for

  pets, the above mixture of

  tinea and floury is conveyed to an extruder

  which is common in the animal feed industry

  familiar ailments, and this mixture is heated under pressure to temperatures above 1000C and which are preferably between 104.50C and 1210C. The mixture

  is then extruded to a lower temperature region

  erature and pressure, which causes it to expand

  that the product leaves the orifice or the die of the extru-

  deuse and reaches the lower pressure zone. This results in an expansion of the material by vaporization of part of the moisture. The speed of the extrusion, as well as the temperature and the pressure, can be easily adjusted so that the product obtained is well

in the desired density range.

  The pet food expands out of the extruder as a continuous bead and it is usual to subdivide this continuous product stream into a particulate mass. These individual pieces can

  then be cooled and / or coated or coated with

  additional ingredients as an aroma agent.

  matting, preservatives, antimycotics

  and similar substances, to further contribute to the

  stability of the product when shopping.

  Likewise, other materials, such as liposome

  lubles and / or fat may be added

  to complete the nutrition balance characteristics

  product. Each of these materials can be added, according to the desires, before or after the cooling of the product. Individual particles or pieces

  of the mass of the intermediate moisture content

  The pet food ingredients are then coated with particles of a juice or sauce material and encapsulated in fat. An effective amount of this sauce-forming material is added to the surfaces of the animal food product to provide an

  a mixture similar to a thickened sauce or a mash when

  a hot aqueous liquid is added to the food product

  shut up for pets. Typical proportions

  fat-encapsulated material is

  between about 0.25 and 10% of the weight of the product for

  feeding of pets. A pre-existing proportion

  for this addition is between about 1% and 4%

  the weight of the pet food.

  Since the fat-encapsulated sauce or juice forming material is a mobile powder, a convenient way to apply it is to

  to be sprinkled with a suitable mechanical applicator

  the surfaces of the food product with the

  of the fat-encapsulated material, although other ways of applying this material to the surfaces of the pieces of the animal feed may also be used. It is desirable to maintain the temperature of the pet food supplemented with the sauce or pie-forming material substantially below the melting point of the fat used to coat or encapsulate the food ingredients. sauce, because otherwise one could cause a loss of the encapsulated material and an activation of the materials generating the sauce. So, depending on the exact type and melting point of the fat used to encapsulate the materials generating a sauce or mash, it may be necessary to cool the product

  before application of the coating. If, for

  to encapsulate the sauce-generating materials, fats whose melting point is in the ranges generally described in the present invention are used, it requires only a little cooling of the product before applying a coating, and it is normally achieved

  in a pneumatic conveying system such as that used in

  typically used to transfer the product from the extrusion zone to the packaging and packaging zone during the industrial manufacture of petfood. Generally, the temperature of the product will be, before application of the encapsulated coating, below about 600C and usually between 100C and 600C. The material generating a sauce or pâté and which is encapsulated by fat is a mobile powder whose particles, generating a sauce or pâté, are coated with an even layer of fat that moisture can not. not penetrate. The subjects

  generators of a sauce and which is used in the pre-

  The present invention includes generally

  starches, polysaccharides or thickeners,

  or several flavoring and / or coloring agents.

  Those skilled in the art know various materials useful for forming a sauce for pet food,

  which includes starches such as pregelatinized starches

  traditionally cooked potato flour

  or pregelatinized corn, rice and wheat flour.

  Other types of pregelatinized starches

  also come, and typical proportions of these

  pregelatinized starches are between

  5% and 50% of the weight of the particle encapsulated in fat. It is also desirable to incorporate in the mixing mixture the various sauce or mash

  thickeners such as polysaccharides or hydrocols

  These include alginates or alginate derivatives, carrageenans, guar gum, xanthan gum, locust bean gum and carboxymethylcellulose. These agents serve to thicken the sauce when the sauce or mash forming material is activated by water, and are used in proportions of between about 0.1 and 50% of the product.

  weight of the particle encapsulated in fat.

  Materials that we can possibly also

  include in the materials that generate the sauce

  take dextrins or hydrolysis products from

  starch, as well as various emulsifiers, flavoring agents,

  or coloring. Typical flavoring agents

  tion include hydrolysed vegetable proteins, or

  onion powder or garlic. The proportions of these

  These will vary depending on the flavor or color that is to be imparted to the sauce-generating mixture, and the exact proportion will be readily apparent to those skilled in the art. Typical proportions of the coloring and flavoring agents are between 0.1 and 20% of the weight of

  the material encapsulated in fat.

  It is also desirable to include in the

  sauce generator a flow control agent, such as silica or a similar substance,

  in order to maintain a fluid state, allowing the

  encapsulation by the fat, the powder of the generating materials of a sauce. Typical proportions of the flow control agent are between 0.1 and 5% of the weight of the particle encapsulated by the material.

fat.

  The mixture of gravy or pellet generating materials, which is in the form of a mobile powder, is then encapsulated or embedded in fat which is typically solid at ambient or storage temperatures and has a melting point range. between about 38 and 65.50C and preferably between

about 43.30 and 54.50C.

  Various techniques are available for

  to encapsulate in the fat the generating material of the sauce or pâté, and the present invention does not mean

  not be limited by the description of the spe-

  This is used to encapsulate the generators of the sauce.

  An essential characteristic of the sauce generating material or pastry and encapsulated in the fat used in the present invention is a weight ratio of fat to fat.

  materials generating the sauce. This weighted proportion

  of fat gives a layer of fat having

  the thickness necessary to resist penetration

  humidity while allowing for relatively

  the sauce or pâté quickly when the customer adds

  from hot water to pet food.

  It is therefore necessary that the fat

  at least 20% of the weight, and preferably

  at least about 30% of the weight, of the juice forming particle or of the encapsulated sauce with

  fat. This proportion of fat ensures the thick

* necessary to resist the penetration of moisture

  and eliminates the need for

  how the coating coating is applied

  than. Thus, a typical proportion of fat to encapsulate the juice or sauce forming materials is between about 20 and 60% and preferably between about 25 and 50% of the weight of the encapsulated particle.

  by fat. When the proportion of

  fat content exceeds 60% of the weight of the particle, the

  handling of it becomes a bit difficult.

  It is also necessary that the layer of

  fat is relatively uniform, although the

  above portion of fat will guarantee the

  adequate thickness of this thickness without critical monitoring of the encapsulation or

  coating to eliminate the non-uniformity of this coating.

  It is certain that if the fat layer pre-

  cracks or fissures, moisture from the pet food product may enter this layer of fat and activate

  during the shopping the materials forming the sauce.

  Therefore, the amount and type of fat indicated above guarantees a uniform layer without cracks or cracks in the coating.

  coating, regardless of the type of procedure used.

  plicated for coating. It may be desirable too,

  although it is not essential, to apply the proportion

  required fat in addition to one layer to ensure a uniform coating. That is

  particularly desirable when the proportion of

  fat content exceeds 35% of the weight of the particle.

  When a fat having a melting point in the above range is used, this fat gives a stable or solid layer under most storage conditions, but melts when the customer adds hot tap water to activate the

  forming material of juice or sauce. It is desirable

  table also, but not essential, to use a fat not added a hydrophilic emulsifier, since the hydrophilic nature of this type of material is likely to attract

  humidity, depending on the conditions of shopping, and

  storing a passage for moisture through the fat layer. to the sauce forming materials,

  able to react with moisture and which are encap-

  sules by the layer of fat coating.

  Various coating techniques can be used

  to form the fat-encapsulated sauce-forming material according to the present invention. A suitable technique is to put the particles of this sauce forming material in air suspension to form a fluidized bed and to spray a mist of a mixture of air and hot fat to put it in the air. intimate contact with particles in

  suspension in order to obtain a relatively uniform coating

  form of fat on the particles. It is also possible to use an agglomeration tower, which creates a swirling effect within it and keeps the particles of the sauce-forming materials in continuous motion. Dice the fat can be sprayed at the top of the tower and an existing negative pressure at the opposite end of the tower created in this

  turn a whirlwind intended to ensure maximum turbulence

  lences and mixing of particles and fat.

  One or other of these techniques is a valuable means of

  satisfying to encapsulate the sauce-forming ingredients, and other coating techniques will appear

also to the skilled person.

  The particles thus encapsulated in the

  Fatty substances are then gradually cooled in air in order to obtain the most stable crystalline form of this fat. This is commonly referred to as

  income from fat, which implies a cooling

  at temperatures of 43.30C to 100C for 10 to min. The pet food can then

  to be coated with the sauce-forming material,

  encapsulated in fat, which has proved to be

  moisture penetration of the soft, wet product, but will dissolve easily in hot tap water to form in less than about

  5 min. A mixture similar to a thickened sauce or pâté.

  The following non-limiting examples are

  to illustrate, for illustrative purposes, forms of

of the present invention.

Example i

  A soft, moist and foamed food was prepared

  for dog food, by mixing the ingredients

  following ingredients Ingredients ground yellow corn ground wheat soya flour (49% protein) meat and bone meal beef and bone meal fumaric acid wheat germ animal fat vitamins and minerals dyes aroma adjuvant potassium sorbate Percentage by weight of the product, 63%

21.53%

12.22%

, 63%

3.10%

1.24%

0.72%

1.26%

1.68%

0.02%

0.03%

0.44%

  To the above mixture, about 3.5% water was added during the treatment of this mixture with steam at a temperature of 820-930C. This mixture was then extruded at a temperature of 121 ° C under high pressure conditions to be discharged into the atmosphere producing a continuous bead of a soft food product.

  wet and foamed to feed pets,

  which has been subdivided by a rotary knife into

  individual cages of soft and moist food for animals.

  These pieces were then conveyed to a spraying chamber, where they were sprayed with the following substances and / or mixtures in

the order indicated.

  Melancien i Animal fat propylene-glycol ingredient Percentage by weight of the product, 97%

1.00%

  Ingredient (continued) vitamins and aroma adjunct sorbic acid glycerol monostearate Mixture # 2: Ingredient Phosphoric acid water sugar To feed approximately 36% of juice or Ingredient starch pregel] E alginate protein with adjuvant ai Percentage by weight of the product

0.02%

0.10%

0.28%

Percentage by weight of the product

1.00%

4.59%

  , 04% soft, moist and foamed product thus obtained the dogs exhibited a moisture content

% in weight.

  separately produced a sauce-forming mixture by mixing the following ingredients: Percentage by weight of the coated particle fat-bond Latinized 23.20% sodium 23.20% hydrolysed flakes 16.00%: dye and dye 6.70% The above mixture was encapsulated in a "Uni-Glatt" commercial granulation machine / manufactured by Glatt GmbH, Binzen / Lbrrach (FRG) 7 at a temperature of 60 ° C using for the coating the following mixture which was preheated to 71 ° C. in order to coat the sauce-generating mixture: Hydrogenated fat ingredient (melting point 46 ° -48.9 ° C.) hydrogenated fat (melting point 51 -54.5 ° C.) mono-ester propionic acid polyglycerol sorbic acid Percentage by weight of the fat-coated particle

16.0%

14.3%

0.5% 0.1% 0.1%

248 2-4 27

  The sauce-forming mixture, encapsulated in the

  fat, has been cooled to room temperature

  The soft, moist, foamed product was sprinkled with 2% by weight of the encapsulated sauce-forming mixture. When about 2 parts by weight of the soft, moist, foamed, and food-coated food of dogs were combined with 1 part by weight of water at 60 ° C, an interesting sauce was obtained with this product.

brownish mash.

Example 2

  The following procedure prepared a soft, moist and foamed food, in two particles, for

  the food of cats. A basic mixture has been

  Formulated with the following ingredients: Basic mix Ingredient but ground yellow corn gluten meal soy flour (49% protein) wheat flour poultry meal yeast brewery whey powder mineral substances and vitamins Percentage of basal angel weights

16.3%

21.0%

14.0%

11.7%

26.7%

3.0% 0.25% 6.60%

  Part of the base mixture was used

  as an ingredient to form a chicken-flavored mixture and a tuna-flavored mixture. Each of the blends was then separately extruded. to form a soft, moist food for cat food consisting of a chicken-flavored particle and a taste particle

of tuna.

  Chicken Taste Mix Percent of weight ngredient of blend blend base 79.7% whole chicken 14.0% propylene glycol 5.0% Chicken Taste Blend Ingredient (continued) wheat germ dye mineral substances Taste Blend tuna Ingredient blend base ground whole chicken ground tuna extract propylene glycol dye wheat germ mineral substances and vitamins Percentage of mixture weight

0.75%

0.08%

0.47%

Percentage by weight of the mixture

79.88%

9.0%, 0%, 0%

0.05%

0.75%

0.32%

  Each of the above blends was then

  separately extruded at 121 ° C under conditions of

  high to reach the atmosphere in the form of a continuous bead of a soft, moist and foamed food product to feed the pets. This product was subdivided by a rotating knife into individual pieces of soft and moist pet food. of the

  equal quantities of tuna and

  chicken-flavored cucumbers, each piece representing 35.12% by weight of the final product, was conveyed to a spraying chamber and subjected to spraying by the following mixture: Ingredient phosphoric acid animal fat propylene glycol water vitamins Percentage by weight of the final product

2.25%

, 5%, 0%

17.0%

0.01%

  The soft product, moist in two exogenous particles

  so groomed gotten to feed the cats presented

  a moisture content of 30% by weight. -

  A sauce or juice-generating mixture was separately produced by mixing the following ingredients: Pregelatinized starch ingredient Sodium alginate Hydrolyzed vegetable protein Aroma adjunct and colorant Percent by weight of the fat-coated particle

23.2%

23.2%

16.0%

  6.7% The above mixture was encapsulated in a "Uni-Glatt" brand granulation machine manufactured by Glatt GmbH, Binzen / Lbrrach (R.F.A.) 7 at room temperature.

  60 C, using for the encapsulation of the general mixture

  next saucele stirrer preheated to 60 C: Percentage by weight of the coated particle Hydrogenated fat fat ingredient 16.0% (mp 46 -46.9 C) hydrogenated fat (mp 51-54.5 ° C) ) polyglycerol acid propionic acid sorbic acid

14.3%

  0.5% 0.1% 0.1% The sauce-generating mixture, encapsulated

  in the fat, has been cooled to room temperature

  room temperature, then sieved through a sieve of 0.84-

  0.42 mm mesh opening. The soft, moist and foamed product was sprinkled with 2% by weight of the product obtained

  by encapsulation of the sauce-forming mixture.

  When about 2 parts by weight of the soft, moist, foamed and coated food was combined to feed the cats, with

  1 part by weight of water at 60 ° C., an indistinct sauce was obtained.

  interesting brownish color that covered the morbid

  cages of soft, moist and foamed food for animals.

Example 3

  A mixture of a sauce or a juice was produced by mixing the following ingredients Percentage of the weight of the coated particle Pregelatinized fat ingredient starch 21.4% hydrolysed vegetable protein 21.4% corn dextrin 21.4% gum xanthan 9.0% beef flavor 6.4% 1.3% distilled monoglyceride The above mixture was encapsulated in a "Uni-Glatt" brand granulation machine manufactured by Glatt GmbH, Binzen / L6rrach (RAF) 7 at a temperature of 600C, using 19.1% (of the weight of the particle) of a dot encapsulation fat

  46 to 48.90C, which has been

  heated to 71 ° C before spraying on the general mixture

  sauce. After the coating coating of the sauce-forming particles, the temperature was gradually reduced in 30 minutes to room temperature to obtain a uniform cooling revenue of the fat coating and prevent the formation of cracks or cracks possible in the subject

solidified fat.

  The soft, moist and foamed product produced according to Example 1 for feeding the dogs was sprinkled with 3% by weight of the fat encapsulated granules. When 2 parts by weight of this soft, moist, sprinkled food for dogs was mixed with 1 part by weight of water at 60 ° C., a brownish sauce-like mixture was formed which coated the pieces of soft, moist and foamed pet food. Part of the soft, moist and foamed product produced according to Example 1 to feed the dogs was sprinkled with 1% fat encapsulated granules. When two parts by weight of the soft, moist and thus sprinkled products were combined with the portion of water at 60 ° C., an interesting brownish sauce formed which coated the pieces of the food.

soft and wet for animals.

  A shopping trial was conducted to assess

  luer the ability of the sauce-forming mixture, encapsulated according to the present invention, to resist moisture penetration during storage and premature activation of the material generating a

sauce or juice.

  Packed in polypropylene and oriented polypropylene paper bags for wrapping wet and moist food, samples of the soft and moist dog food sprinkled with 1% and 3% by weight of encapsulated mixture of sauce formation. Part of the soft and moist pet food,

  which has not been dusted with an encapsulated

  sauce, was packaged in a semi-

  lar. Samples of all these three products were stored at 48.90C for three weeks and also at 380C for twelve weeks. After the

  the products were examined with a view to de-

  celerate any activation of the formative mixture of a

sauce or juice.

  All samples stored at 48.90C and 380C showed a significant amount of condensation

  inside the bag. The sprinkled samples of the

  encapsulated sauce-forming lange presented a

  a slight degree of agglomeration compared to the sample

  lon without a dusting mixture (control), but an

  important mixture of sauce formation, under

  the action of condensed moisture has been avoided.

  When hot tap water was added to samples coated with the encapsulated sauce-forming mixture, an interesting brownish sauce was obtained which was comparable in appearance to the sauce formed by these samples prior to storage. It therefore appears that the soft and moist food of the present invention, coated

  of the encapsulated mixture for forming a sauce for

  pets, withstood moisture penetration and premature activation of the sauce-producing mixture during storage.

Example 4

  A sauce-generating mixture was produced by mixing the following ingredients Percent weight of the coated particle Fatty Ingredient vegetable protein hydrolyzed 17.22% pregelatinized starch 17.22% xanthan gum 7.1% distilled monoglyceride 1, 04% aroma adjunct 5.2% corn dextrin 17.22% The above mixture was encapsulated in a "UniGlatt" brand granulation machine / manufactured by Glatt GmbH, Binzen / Lbrrach (FRG) 7 at 600C with 25 %

  (the weight of the particle) of a hydrogenated fat, pre-

  heated to 710C and whose melting point is between

46 and 48.90C.

  - The particle above has been cooled to about.

  210C and sieved through a sieve of 0.84-0.42 mm from

  mesh weave. The particles were placed again

  veal in the "Uni-Glatt" brand granulator at 60 ° C. and coated with 10% (by weight of the particle) of a hydrogenated fat preheated to 7 ° C. and having a melting point

is between 460 and 48.90C.

  The encapsulated material for forming a sauce,

  with a double coating coating, served

  after sprinkling the soft and wet food, with particles of two types of aroma, for the food of the cats of Example 2. After adding hot water, this product gave a brownish sauce or juice. , of interesting appearance and which covered the particles of food

soft and wet for animals.

Example 5

  A soft and moist food for pets,

  produced in the general manner described in the pre-patent

  No. 3,202,514, was sprinkled with 2% by weight of the encapsulated sauce-forming mixture, described in the example

  4. The product sprinkled with this encapsulated mixture was magistered

  at room temperature for one week in sealed plastic containers. At the end of the

  week, the product for the feeding of animals

  miliers showed no signs of activation, during the shopping, of the constituents generating a sauce. At the end of the week, the product was mixed with hot tap water at an approximate temperature of 54.50C,

  and a thick, brownish sauce was formed.

Example 6

  A product for the feeding of animals

  milliers, generally produced according to the aforementioned Patent No. 4,011,346 and having a moisture content by weight of 50%, was coated with 2% by weight of the encapsulated sauce-forming mixture described in Example 4. The product thus coated was shopped for one week in sealed plastic containers at room temperature. At the end of the week, the product showed no sign of activation, by the moisture it contained, constituents of formation of a sauce. At the end of the

  week of shopping, the product thus coated was

  in hot tap water at the recommended temperature

  proximal to 54.50C and he gave a rich and thick sauce that covered the pieces of food for

pets.

  It goes without saying that, without departing from the

  vention, many changes can be made

  the food described above for animal feed.

familiar ailments.

Claims (10)

  1. Food with intermediate moisture content   for pet food, able to.   forming a sauce or a juice by adding a hot aqueous liquid and characterized in that it comprises a mixture of proteinaceous materials and flourous materials having about 15 to 55% by weight of moisture and which has been coated with particles of a fat-encapsulated sauce-forming material, which particles can withstand during storage moisture penetration but produce a sauce by   addition of a hot aqueous liquid to this food.   2. Pet food according to the   claim 1, characterized in that the encapsulation grease   sulation is a solid fat at ambient temperatures with a melting point of approximately 380 to 50C. 3. Food according to claim 2, characterized   in that the grease has a melting point   killing between about 43.30C and 54.50C.   A food according to claim 1, characterized in that the encapsulated sauce-forming material comprises a particle encapsulated in. a fat   representing at least 20% of the weight of the particle.   5. Food according to claim 4, characterized in that the encapsulation fat of the particle   represents at least approximately 30% of the weight of this   cule. 6. Food according to claim 4, characterized   in that the encapsulation fat of the particles   present about 20 to 60% of the weight of the particle.   A food according to claim 1, characterized in that the mixture of the proteinaceous and floury materials is coated with about 0.25 to 10% by weight of particles of the sauce-forming material encapsulated in fat.   8. Food according to claim 7, characterized in that the mixture is coated with approximately 1 to 4% by weight   of the material for forming a sauce   encapsulated in fat.   9. Food according to claim 1, characterized in that the sauce-forming material comprises a dry mixture of a thickening polysaccharide, pregelatinized starch, an aroma adjuvant and a carbohydrate. soluble carbon.   10. Food according to claim 9, characterized   in that the material for forming a sauce   takes a flow control agent present in a proportion of 0.1 to 5% of the weight of the particles   encapsulated in fat.