JP2009529922A - Taste improver for pet food and method for producing the same - Google Patents

Abstract

Production of a taste enhancer for pet food products, comprising mixing at least one flavor selected from 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or plant digestion composition Method. Also disclosed is a pet food product comprising the present taste enhancer.

Description

  The present invention relates to a taste improver for pet food and a method for producing the same. In particular, the present invention relates to a taste enhancer that provides an appetizing flavor such as meat. More particularly, the present invention relates to a method for improving the taste of pet foods having a low or high water content by improving the flavor that is more readily accepted by cats and dogs.

  As used herein, the term “dry pet food” should be understood to include pet food with a low moisture content. For example, dry pet food may contain less than about 20% moisture because a zero moisture content is usually not sufficient to support microbial growth. High moisture content pet foods include canned pet foods that are semi-moist. The present invention is particularly useful in dry pet food, which can be applied to all types, but is often less attractive to livestock.

  The advantages associated with dry pet foods are that they are usually more nutritious, cheaper in packaging and easier to use on the same weight basis than pet foods that contain water. However, livestock are often very noisy to taste, so improving the taste significantly improves the deliverability of dry pet food. In order to improve the taste, various materials have been used to uncoat the surface and / or mixed with dry ingredients to improve the flavor. For example, the surface of a dried cat food as a flavor improver was coated with phosphoric acid. More specifically, U.S. Pat. No. 3,679,429 improves the taste of dried cat food by coating pet food pellets with flavor enhancing acids such as fat, phosphoric acid or citric acid. A method is disclosed.

  The flavor of dry pet food can also be improved by applying a flavor. As an example, flavors are described in US Pat. No. 5,186,964 as meat and cheese flavoring.

  However, it cannot always be easily achieved by using meat and cheese flavors. One of the complications in developing flavorants and taste enhancers for pets is unpredictable. Furthermore, flavors that work effectively in humans often do not work in pets with similar effects. Similarly, flavor agents that are effective in one species may not work in different animal groups as well. Furthermore, pets cannot express their preferences in an effective way. Therefore, a taste test must be used.

  One of the main areas of focus is to add an appetizing meat flavor to pet food. In fact, such efforts are being made at the same time for flavoring human foods. In animals, specifically, chicken viscera, heat and liver digests are used. However, such flavored systems are somewhat undesirable because they cannot meet the increasing demand for pet food, particularly dry pet food taste.

  In humans, artificial meat flavoring agents are being investigated, as described in US Pat. No. 5,039,543, which discloses that phospholipids create desirable meat scents. In particular, flavoring agents described as having appetizing meat scents and flavors are composed of animal-derived phospholipids and sulfur-containing compounds that are reactive with phospholipids. Similarly, US Pat. No. 4,045,587, incorporated herein by reference, discloses a meat flavoring agent generally comprised of a cyclic carbonyl compound. In addition, a description of artificial meat flavors is provided in US Pat. No. 3,892,878, which is incorporated herein by reference. Here, certain alkanethiols and alkane mercapto sulfides are described as altering the flavor of ingredients to provide a roasted meat taste for humans.

  Interestingly, although it is doubtful that these various artificial meat flavors were successful, many human foods still rely on a combination of natural flavors and yeast. Furthermore, the development of artificial meat flavors that have been shown to successfully meet the unique and unique taste requirements of livestock has not been successful.

  Accordingly, it would be desirable in the field of animal feed to be able to utilize meat flavoring agents that can be easily stored, stored, and provided with a relatively inexpensive but appetizing meat-like flavor.

SUMMARY OF THE INVENTION The present invention satisfies such a need.

  A method for producing a palatability enhancer for pet food products is provided. The method comprises mixing at least one fragrance selected from the group consisting of 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or plant digestion composition. In one embodiment, the method further comprises (a) mixing at least one reducing sugar with the at least one fragrance and the digestive composition to form a mixture; and (b) heating the mixture. It further comprises initiating a reaction process. In another embodiment, the mixture further comprises at least one reducing sugar selected from the group consisting of xylose, rhamnose, glucose, fructose, and ribose. Another embodiment includes adding to the mixture at least one sulfur-containing compound selected from the group consisting of cysteine, cystine, glutathione, methionine, thiamine, sodium sulfide, and ammonium sulfide.

  In one embodiment, the perfume is added to the mixture before or after heating. In other embodiments, the mixture is heated to about 60 ° C to about 180 ° C. In yet other embodiments, the mixture is heated to about 90 ° C to about 130 ° C. In one embodiment, the mixture is heated for about 1 minute to about 4 days. In other embodiments, the reaction process is performed at a pH of 2.5-10. In still other embodiments, the reaction process is performed at a pH of 6-9.

  In other embodiments, the method further comprises applying a taste enhancer to the pork base, chicken base, vegetable base, fish base, or mixtures thereof. In a further embodiment, the animal digestive composition comprises an internal organ selected from the group consisting of porcine internal organs, chicken internal organs, and combinations thereof.

  Another embodiment comprises a base composition comprising an organic sulfite formed by contacting a taste enhancer with an unsaturated fatty acid that oxidizes to form an aldehyde or ketone in the base composition with a source of bisulfite anion. And further mixing.

  In still other embodiments, the method further comprises extruding a taste enhancer with the base composition to form a dry or semi-dry kibble. Another embodiment comprises applying the taste enhancer to the surface of the kibble after extruding the kibble.

  Also provided is a method for improving the taste of a cooked moisture-containing pet food product, wherein the cooked moisture-containing pet food product is contacted with a taste enhancer. In one embodiment, a taste enhancer is contacted with the pet food product prior to cooking.

  In other embodiments, the pet food product includes another taste enhancing composition. In still other embodiments, another taste enhancing composition comprises pyrophosphate, polyphosphate, phosphate, phosphate, tripolyphosphate, tripolyphosphate, hexapolyphosphate, hexapolyphosphate, citric acid, citric acid. One or more compounds selected from the group consisting of acid salts, tartaric acid, tartrate, fumaric acid, fumarate, lactic acid, lactate, acetic acid, acetate, formic acid, formate, hexamic acid and hexamate, Including an amount that can be improved.

  In one embodiment, the pet food product comprises a meat other than raw meat for food or meat processed meat. In other embodiments, meat and slaughtered beef meats other than beef meat are meat and slaughter from beef, pork, sheep, lamb, chicken, duck, tuna, salmon, cod, whitefish and shrimp. Selected from useful materials other than the meat of the beast.

  In still other embodiments, the pet food product comprises animal fat or oil or vegetable fat or oil.

  In one embodiment, the method is a batch process. In other embodiments, the method is a continuous process.

  An extruded pet food composition comprising the present taste enhancer is also provided. In another embodiment, a cooked pet food composition comprising moisture comprising the taste enhancer is provided.

  Other aspects of the invention will be pointed out in the following description and claims, which disclose the principles of the invention and the best mode presently encompassed for carrying out the above.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows a typical perfume structure used in the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention relates to a method for producing a taste enhancer that imparts improved meat flavor to a dry or high moisture pet food and a taste enhancer obtainable by the method.

  As a general measure of pet food flavor performance in the pet food industry because it cannot be directly evaluated from animal subjects, Palatability Testing: Two-Part Tests, Methods and Data Analysis Techniques Similar to that described in Griffin, R., September / October Pet Food Industry, 1996, using a minimum of 20 animals (dogs or cats) per test for 2 days. There is a two bowl, free choice methodology based on the intake rate. Furthermore, fundamental handling of animal behavior can reduce the complexity associated with the pet food assessment process. Specifically, it is determined that the greater the intake of pet food, the better the taste of the pet food. Such judgments can be used to conclude or infer a pet food animal recognition assessment.

  The present invention involves mixing at least one fragrance with an animal or plant digest composition to obtain a flavoring agent that can significantly improve the taste performance of pet food. The perfume and digestive composition may be further combined with at least one reducing sugar to form a mixture, which may be further heated to initiate a reaction process for producing a flavoring agent. This mixture may further comprise at least one sulfur-containing compound. The method of the present invention is usually carried out in a batch process or a continuous process.

  Furthermore, the method of the present invention is usually carried out at high temperatures. The reaction temperature range is usually about 60 ° C. to about 180 ° C., preferably about 90 ° C. to about 130 ° C. under a pressure of about 100 to 280 Kpa. The reaction process is usually carried out at a pH of 2.5 to 10, preferably at a pH of 6 to 9.

  The reaction can be carried out for a suitable time, for example from 1 minute to several days. 10 minutes to 5 hours is a typical reaction time. More particularly, the reaction time often depends on the time it takes to heat the mixture to the desired final temperature and the time it takes to cool the reactants to a point sufficient to complete the reaction mechanism. However, the reaction time is considered to be affected by what kind of reaction product is obtained.

  The digest may be an animal digest or a plant digest. Preferred animal digest compositions include internal organs, such as pork, chicken, cow, lamb, or fish offal. A preferred internal organ is a chicken heart. Animal digestive compositions may include tissues other than viscera, such as the liver.

  Preferred sulfur-containing compounds include cysteine, cystine, glutathione, methionine, thiamine, sodium sulfide, and ammonium sulfide. However, any sulfur-containing compound may be used in the process provided that the desired reaction product can be obtained. A specific amount of sulfur-containing compound is about 0.1 to about 10%, preferably about 0.2 to about 2% by weight of the animal digest.

  Suitable reducing sugars include xylose, rhamnose, glucose, fructose, and ribose. A specific amount of reducing sugar is about 0.1 to about 20%, preferably about 1 to about 10% by weight of the animal digest.

The method includes adding a perfume selected from the group consisting of 2-methylfuran, dimethyl disulfide, 2-methyl-thiophene, 2-methylpyrrole, or a combination thereof to the animal digestion composition before heating the composition. Including adding. Alternatively, 2-methylfuran, dimethyl disulfide, 2-methyl-thiophene, 2-methylpyrrole or combinations thereof may be added to the composition after heating. The specific amount of flavor when added is about 5 × 10 ⁻⁹ (ppb) to about 500 × 10 ⁻⁶ (ppm), preferably about 20 ppb to about 300 ppm, based on the weight of the animal digest. It is. A preferred amount of 2-methylfuran is about 2 to about 1000 ppm. A preferred amount of 2-methyl-thiophene is about 0.2 to about 1000 ppm. A preferred amount of dimethyl disulfide is from about 0.2 to about 1000 ppm.

  The taste improver produced by the above method may be used in the form of production or may be mixed with other ingredients to form a mixed flavor. Taste improvers also include pyrophosphate, polyphosphate, phosphate, phosphate, tripolyphosphate, tripolyphosphate, hexapolyphosphate, hexapolyphosphate, citric acid, citrate, tartaric acid, tartrate, fumaric acid , Fumarate, lactic acid, lactate, acetic acid, acetate, formic acid, formate, hexamic acid and hexamate, etc., mixed with another taste-enhancing composition containing one or more compounds, in an amount that enhances the taste May be.

  The method according to the present invention also includes adding a taste enhancer to the base composition comprising the organic sulfite. Here, organic sulfites are formed by contacting unsaturated fatty acids with a source of bisulfite anions which, when oxidized, form aldehydes or ketones in the base composition. A method of treating the base composition to form an organic sulfite is described in US Patent Application No. 60 / 692,035 filed June 17, 2005, the disclosure of which is hereby incorporated by reference in its entirety. Quoted in.

  The present invention also includes a method for preparing a pet food comprising a dried or semi-dried kibble and cooked moisture comprising a taste enhancer prepared as described above. Also provided are compositions comprising a taste enhancer, such as a dried or semi-dried kibble containing a taste enhancer and a cooked pet food containing moisture.

  The term “dry and semi-dry companion animal food”, referred to in this description, is usually the nutritional content of proteinaceous and starchy materials with a moisture content of about 50% by weight or less. To a well-balanced mixture. Moist companion animal food products usually relate to a nutritionally balanced mixture of proteinaceous and starchy materials with a moisture content greater than about 50% by weight.

  Proteinaceous and starchy materials in pet food products that contain moisture are generally formed into solid masses having hydrocolloids such as gelatin. Meat in pet food products that contain moisture can be supplied by large chunks of actual meat or by meat by-product other than reconstituted emulsified meat and slaughtered beef meat. The pet food containing water may also contain a gravy component prepared from hydrocolloid and flavoring, if necessary.

  The ingredients listed in a particular list depend on factors such as, for example, the desired nutritional balance of the particular type of pet, and the supply capacity of the ingredients of the manufacturer, so that the pet food described herein The composition is not limited to a specific list of such ingredients. In addition to proteinaceous and starchy materials, the pet food composition may contain vitamins, minerals, and other additives such as flavorings, preservatives, emulsifiers and humectants. Nutritional balance, including the relative proportions of vitamins, minerals, fats, proteins and carbohydrates, is determined according to nutritional reference quantities known in the veterinary field. For example, the nutritional balance of the cat food composition is determined according to the cat's known dietary requirements.

  Suitable proteinaceous materials include vegetable proteins such as soybeans, cottonseed, and peanuts; casein, albumin, and animal proteins such as raw animal tissues such as fish tissue and raw fish tissue; and fish meal, poultry meal), meat meal, bone meal and the like, such as dried or rendered meal, and materials with a protein content of at least about 15% by weight. Other types of suitable proteinaceous materials include wheat gluten or corn gluten, and microbial proteins such as yeast.

  Suitable starchy materials include cereals such as corn, milo, alfalfa, wheat, barley, rice, soybean hulls, and other grains with a low protein content, such as cereals and starches or carbohydrates. May be included in a fairly large proportion. In addition to proteinaceous and starchy materials, other materials such as other carbohydrates, whey and other dairy by-products may be added. In addition, known flavoring agents such as corn syrup or molasses may be added.

  A “companion animal food product” as used herein is typically a commercially available, nutritionally balanced composition intended to provide food exclusively for pets. Apply to things. Thus, such a composition may be described as having a minimal protein content to maintain pet health. However, the minimum protein content of pet food varies with the age and breeding status of the animal.

  For example, a nutritionally balanced cat food for domestic female cats and kittens requires a minimum protein content of at least about 28% by weight on a dry matter basis. A nutritionally balanced cat food for adult non-breeding and adult cats requires a minimum protein content of at least about 26% by weight on a dry matter basis. More specifically, the protein content of commercial cat food compositions for adult, non-breeding cats is dried to ensure that the food meets the nutritional needs of any cat. About 30% by weight based on physical properties.

  In addition, vitamins and minerals are added according to known American Association of Feed Control Officials (AAFCO) guidelines. Such AAFCO profiles include calcium carbonate, potassium chloride, sodium chloride, choline chloride, taurine, zinc oxide, ferrous sulfate, vitamin E, vitamin A, vitamin B12, vitamin D3, riboflavin, niacin, calcium pantothenate, Biotin, thiamine nitrate, copper sulfate, folic acid, and pyroxidine.

  Dry or semi-dry pet food can be prepared by various methods. One such method that is widely used on a commercial basis is the cooker-extruder method. In the cooker-extruder method, the dry ingredients are first mixed together to form a mixture. This mixture is transferred into a steam conditioner where it is sufficiently moistened to be extrudable. The mixture is then placed in a cooker / extruder where it is cooked briefly at high temperature and pressure and then pushed out of the apparatus through a die. With this die, the extrudate is formed into a specific shape.

  Individual pieces of the product are made by periodically slicing the ends of the extruded series of products. The individual pieces or kibbles are then dried with a hot air dryer. Typically, the product is dried to less than about 15% moisture, and preferably about 5-12% moisture. The resulting pebble or kibble constitutes the pet food composition.

  In a dry or semi-dry pet food product, the dried particles or pieces are then transferred to a coating drum on a bulk conveyor and sprayed with animal fat. Or, for example, other liquids such as citric acid or phosphoric acid may be applied to the piece during or after the taste enhancer coating is applied, or applied with or in addition to animal fat. Good.

  The coating need not be a continuous layer but is preferably uniform. After the fat is cooled, if no fat coating is performed, the taste enhancer may be applied either as a dry powder or liquid, or both during mixing of the product. Liquid taste enhancers are usually sprayed, while dry taste enhancers are usually dusted on through a mesh screen, preferably so that they can be more evenly applied on the particles or pieces. Alternatively, the taste improver may be mixed with fat and applied simultaneously. Note that multilayer coatings may be applied to achieve coating uniformity.

  In extruded products, the taste enhancer is added to the ingredients with a dry taste enhancer during mixing or steam conditioning, or an aqueous solution of taste enhancer is added to the cooker / extruder By doing so, it may be brought into contact with livestock feed or pet food ingredients prior to extrusion. Alternatively, an aqueous solution of a taste enhancer may be applied to the extruded particles or pieces.

  Pet food products with gravy-based moisture are steaming to cook after grinding meat, meat mimetics or meat by-product. prepared by molding a ground mixture by low pressure extrusion through a tunnel. Next, starch and binder are added, after which the mixture is cut into pieces, mixed with water or gravy, sealed in cans, leak detectors, continuous retort or rotary sterols. Cook in a rotary steritort.

  Pet food products containing moisture that is not based on gravy have been softened by soaking meat, meat mimetics or meat by-product in meat by meat The material is prepared by reshaping with water, starch and binder. The mixture is then sealed in a can and cooked in a leak detector, continuous retort or rotary steritort.

  Semi-moist product is a mixture of meat, meat-by-product or meat mimetics that is softened by soaking it in liquid. Is pre-cooked and then mixed with a humectant such as glycerol, polysorbate, tween, etc. to supplement the water. The resulting mixture may be molded and placed in a can or retort pouch, or press-form and cooked or retorted in a pouch.

  For the purposes of the present invention, useful products other than meat and meat processed beast meat are defined to include useful products other than animal species and fish-derived meat and meat processed beef meat. Examples of useful products other than animal meat and meat processed beef meat that can improve the taste by the method of the present invention are not limited to the following, but include cattle, pigs, sheep or lamb, chickens, ducks. And other useful materials other than meat derived from meat and beef processed meat. Examples of processed fish products and fish by-products that can be used include, but are not limited to, fish processed products and fish by-products derived from tuna, cod, white fish, shrimp and the like.

  Examples of unsaturated animal fats and oils and vegetable oils that can improve the taste according to the present invention include animal fats such as tallow, chicken fat and lard, and rapeseed oil, sunflower oil, safflower oil, cottonseed oil, rapeseed oil, linseed oil, soybean oil, Examples include vegetable oils such as olive oil and corn oil, and by-products of these. Examples of animal oils include fish oil from sources such as menhaden, herring, mackerel, kaplan, tilapia, tuna, sardines, saury, krill, salmon, anchovies, goose rays, whales, seals, crabs, shrimp, lobsters, eels, mollusks, etc. Fish oils and their by-products. Examples of vegetable oils include oils derived from marine plants such as algae and kelp.

  The methods and compositions of the present invention include, if necessary, one or more other taste enhancing compounds, such as pyrophosphoric acid and its sodium, potassium, calcium and magnesium salts, phosphoric acid and its Sodium salt, potassium salt, calcium salt and magnesium salt, sodium salt of tripolyphosphoric acid, potassium salt, calcium salt and magnesium salt, potassium salt of hexapolyphosphoric acid, calcium salt and magnesium salt, or citric acid, tartaric acid, fumaric acid, lactic acid And organic acids such as acetic acid, formic acid and hexamic acid, and sodium, potassium, calcium and magnesium salts thereof. Examples of suitable taste enhancing compositions are disclosed in US Patent Application Publication No. 2005/0106285, published May 19, 2005, which is incorporated herein by reference.

  Also included is a pet food composition containing moisture, preferably in contact with a taste enhancer, prior to cooking. Preferred products are contacted with the taste enhancer by contacting the ingredients prior to adding the ingredients to the pet food product.

  The taste improver of the present invention contains about 0.1 wt% to 80 wt% of one or more taste improving compounds, examples of which are as exemplified above. A taste enhancing compound amount of about 5 to about 50% by weight is preferred, an amount of about 10 to about 35% by weight is more preferred, and an amount of about 15 to about 30% by weight is even more preferred.

  The taste enhancer is formulated and applied such that one or more taste enhancing compounds comprise from about 0.01 to about 500 ppm by weight of the final pet food product. Preferably, the taste enhancer has at least one taste enhancing compound of from about 0.1 ppm to about 0.05% by weight of the final pet food product, more preferably from about 1 to about 100 ppm by weight, and even more preferably. Is formulated and applied to constitute about 2 to about 40 ppm by weight.

  About 5 to about 99 wt. % Of one or more products or one or more products or by-products selected from the meat products described above, useful products other than slaughtered beef meat, meat mimetics, dairy products and dairy by-products, Included in preferred taste improvers according to the present invention. Examples of dairy products and dairy by-products that can be used include, but are not limited to, products and by-products derived from cheese, milk protein, whey, and the like.

  Preferred products and by-products may be present alone or in combination, but are cattle and pig products and by-products. Fish products and fish by-products are also preferred. About 20 to about 70 wt. A% product or by-product amount is preferred.

  About 0.01 to about 60 wt. % Of one or more amino acids are included in similar or other preferred taste enhancers according to the present invention. Examples of amino acids that can be used include, but are not limited to, alanine, glycine, cysteine, and the like. Preferred amino acids that may be present alone or in combination include glycine, L-alanine and the like. About 0.1 to about 4.0 wt. % Amino acid content is preferred.

  About 5 to 70 wt. % Of one or more microorganisms or plant proteins are included in similar or other preferred taste enhancers according to the present invention. Examples of microbial proteins that can be used include, but are not limited to, brewer's yeast and baker's yeast. Examples of plant proteins that can be used include, but are not limited to, corn gluten, soy protein, soy flour, plant protein hydrolyzate (HVP), and the like. About 10 to about 40 wt. An amount of% microbial or plant protein is preferred.

  About 0.01 to about 50 wt. % Of one or more carbohydrates are included in similar or other preferred taste enhancers according to the present invention. Examples of carbohydrates that can be used include, but are not limited to, glucose, xylose, fructose, starch hydrolysates, and the like. About 10 to about 30 wt. A carbohydrate amount of% is preferred.

  As an example of a preferable formulation, the solid content is about 10 to about 40 wt. % Of one or more taste enhancing compounds; about 30 to about 60 wt. % One or more animal products, animal by-products, fish products, fish by-products, dairy products and milk by-products; from about 25 to about 35 wt. % Of one or more microbial protein sources; about 1 to about 9 wt. % Bisulfite; about 0.1 to about 1.0 wt. % Of one or more antioxidants; from about 2 to about 4 wt. % Of one or more amino acids; and about 0.5 to about 60 wt% of one or more carbohydrates.

  The dry formulation has a solid content of about 96 wt%. The liquid formulation may be diluted with water to reduce the total solids to about 10 wt%, and should have a solids content of about 50 wt% or less for viscosity and rheology suitable for spray applications. preferable.

  Also, the moisture may be supplied by a moisture-containing component or a liquid component such as an aqueous bisulfite solution, the amount being selected by known techniques for maintaining the solid content of the product. The liquid formulation according to the present invention has a pH of about 2 to about 9. Preferred liquid formulations have a pH of about 2 to about 3.

  For example, the composition of the taste improver derived from chicken byproduct according to the present invention is as follows.

  In order to produce the liquid taste improver formulation according to the present invention, for example, commercially available liquid components are mixed with a mixer. The water-containing component is pulverized or emulsified into a slurry, and the liquid component is mixed therewith. A commercially available protease may be added to the slurry to hydrolyze the protein and then inactivated by heat, acid or other methods. Further, a preservative such as sorbic acid may be added. Add water and adjust the viscosity and solid content of the slurry to facilitate spray application. A taste enhancer containing water is sprayed onto the product to a uniform coating and dried.

  The dry composition of the taste improver is combined in the desired proportion in a batch mixer before combining and drying commercially available dry ingredients such as taste enhancing compounds, dry metabisulfite, amino acids, inorganic acid salts and organic materials. Prepared according to one embodiment of the present invention by mixing to homogeneity.

  According to other dry formulation embodiments, mixing the water-containing ingredients and the dry ingredients with all or part of the dry ingredients in a mixer until a homogeneous mixture is formed. Adjust according to. This mixture is dried, for example by evaporation or lyophilization, to form a dry powder product and then mixed with the remaining dry ingredients in a tumbler until a homogeneous mixture is formed.

  The following examples set forth below illustrate the specific concepts of the present invention in detail. These examples are not intended to limit the invention, but rather to illustrate preferred embodiments. All “parts” and “%” are by weight unless otherwise specified, and all temperatures are in degrees Celsius.

Examples Example 1: Preparation of a taste enhancer derived from a chicken byproduct A reaction mixture of chicken byproducts digest, xylose solution, 1-cysteine hydrochloride, and thiamine was prepared using the following amounts.

  The pH of the mixture was adjusted to 8 using sodium hydroxide solution.

  Next, this reaction mixture was steam-heated to a temperature of 90 ° C. to 100 ° C. to initiate the reaction. The steam contributed to the formula weight in the form of condensed expansion water. The reaction mixture was maintained at the desired temperature for 90 minutes to generate the desired meat scent. The obtained taste improver was preserve | saved using the specific compounding quantity of phosphoric acid, a sorbic acid solution, and mixed tocopherol.

Example 2: Taste test of improver from by-product versus improver from liver In the first formulation, a commercial standard dry dog food (Crosswind Industries, Kansas) was prepared according to Example 1 at 2% (wt / wt). And coated with an improved taste enhancer. In the second formulation, the standard dry dog food was coated with 2% (wt / wt) commercial taste improver from porcine liver.

  A panel of about 20 dogs presented these two formulations in a two-day standard two-bowl, two-day, free choice method. The consumption by the subject dog was the same for these two formulations.

Example 3: Taste test of by-product-derived improver vs. Byproducts Digest In the first formulation, a commercial standard dry dog food (Crosswind Industries, Kansas) was tested at 2% (wt / wt). Coated with the chicken by-product digest used as the starting material to prepare the taste enhancer described in 1. In the second formulation, the standard dry dog food was coated with 2% (wt / wt) commercial taste improver from porcine liver.

  A taste test was conducted in the same manner as described in Example 2. The subject dog had a consumption ratio of about 2.8: 1 and a ratio of selecting the first formulation of about 5.3: 1, and had a liver-derived control flavor compared to the byproduct digest. I like it.

Example 4: Taste test of by-product improver vs. liver-derived improver with 2 ppm 2-methylfuran added In the first formulation, commercially available standard dry dog food (Crosswind Industries, Kansas) was 2% (wt / Wt) of a taste enhancer prepared according to Example 1 with 2 ppm 2-methylfuran in advance. In the second formulation, the standard dry dog food was coated with 2% (wt / wt) commercial taste improver from porcine liver.

  A taste test was conducted in the same manner as described in Example 2. The subject dog preferred a flavor derived from 2-methylfuran / byproduct, with a consumption ratio of approximately 1.7: 1 and a ratio of selecting the first formulation of approximately 2: 1. .

Example 5: Taste test of by-product improver vs. liver-derived improver with 0.02 ppm 2-methylfuran added In the first formulation, a commercial standard dry dog food (Crosswind Industries, Kansas) was 2% Coated with a taste enhancer prepared according to Example 1 with (wt / wt) of 0.02 ppm 2-methylfuran in advance. In the second formulation, the standard dry dog food was coated with 2% (wt / wt) commercial taste improver from porcine liver.

  A taste test was conducted in the same manner as described in Example 2. The subject dog preferred a flavor derived from 2-methylfuran / byproduct, with a consumption ratio of about 1.4: 1 and a selection of the first formulation of about 2: 1. .

  From the above description of various embodiments of the invention, it is evident that the objects of the invention are achieved. Having described and described the present invention in detail, it will be clearly understood that this is a detailed description of the invention, is merely an illustration and is not intended to limit the invention. Accordingly, the concept and scope of the invention is limited only by the claims.

FIG. 1 shows the structure of a typical fragrance used in the present invention.

Claims (26)

  Taste improvement for pet food products comprising mixing at least one fragrance selected from the group consisting of 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or plant digestion composition Manufacturing method.   The method further comprises (a) mixing at least one reducing sugar with the at least one fragrance and the digestive composition to form a mixture; and (b) heating the mixture to initiate a reaction process. The method according to 1.   The method of claim 2, wherein the fragrance is added to the mixture before or after heating.   The method of claim 1 or 2, further comprising applying the taste enhancer to a pork base, chicken base, vegetable base, fish base, or a mixture thereof.   3. The method of claim 1 or 2, wherein the animal digestive composition comprises a viscera selected from the group consisting of porcine viscera, chicken viscera, and combinations thereof.   The method of claim 2, further comprising at least one sulfur-containing compound selected from the group consisting of cysteine, cystine, glutathione, methionine, thiamine, sodium sulfide, and ammonium sulfide.   The method of claim 2, wherein the at least one reducing sugar is selected from the group consisting of xylose, rhamnose, glucose, fructose, and ribose.   The method of claim 2, wherein the mixture is heated to about 60 ° C. to about 180 ° C.   The method of claim 8, wherein the mixture is heated to about 90 ° C. to about 130 ° C.   The method of claim 2, wherein the mixture is heated for about 1 minute to about 4 days.   The method of claim 2, wherein the reaction process is performed at a pH of 2.5-10.   The method of claim 11, wherein the reaction process is performed at a pH of 6-9.   Further mixing the taste enhancer with a base composition comprising an organic sulfite formed by contacting an unsaturated fatty acid that, when oxidized, forms an aldehyde or ketone in the base composition with a source of bisulfite anion. The method of claim 1, comprising:   The method of claim 1, further comprising extruding the taste enhancer with a base composition to form a dry or semi-dry kibble.   The method of claim 1, further comprising applying the taste enhancer to the surface of the kibble after extruding the kibble.   A method for improving the taste of a pet food product containing cooked water, comprising contacting the pet food product containing cooked water with a taste enhancer prepared according to the method of claim 1.   The method of claim 16, wherein the taste enhancer is contacted with the pet food product prior to cooking.   The method of claim 1, wherein the pet food product further comprises another taste enhancing composition.   Said another taste enhancing composition is pyrophosphate, polyphosphate, phosphate, phosphate, tripolyphosphate, tripolyphosphate, hexapolyphosphate, hexapolyphosphate, citric acid, citrate, tartaric acid, tartrate One or more compounds selected from the group consisting of fumaric acid, fumarate, lactic acid, lactate, acetic acid, acetate, formic acid, formate, hexamic acid and hexamate, The method of claim 18.   The method of claim 1, wherein the pet food product comprises a food by-product other than raw food meat or slaughtered animal meat.   21. Selected from the group consisting of beef, pork, sheep, lamb, chicken, duck, tuna, salmon, cod, whitefish and shrimp-derived meat and useful products other than slaughtered beef meat. the method of.   The method of claim 1, wherein the pet food product comprises animal fat or oil or vegetable fat or oil.   The method of claim 1, wherein the method is a batch process.   The method of claim 1, wherein the method is a continuous process.   An extruded pet food composition comprising a taste enhancer prepared according to the method of claim 1.   A cooked pet food composition comprising moisture comprising a taste enhancer prepared according to the method of claim 1.

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