JP6700224B2 - Animal food composition and manufacturing method - Google Patents

Description

(Background of the Invention)
The production of veterinary food compositions involves mixing the components together and heating the components to an elevated temperature to cook them. Conventional equipment is available for such methods and may typically include the use of screwthread conveyor equipment to heat and mix the components. Metered portions of the cooked composition from the device may be placed in a can and then sealed, sterilized and cooled.

  The heating step in the manufacturing process causes a change in the viscosity of the composition, which is difficult to control and leads to product variability. The present invention aims to provide improvements in food composition products and in methods of making the same.

(Brief description of the invention)
In a first aspect, the present invention provides a veterinary food composition comprising a protein source and corn starch, wherein natural high amylose corn starch constitutes at least 50% by weight of the corn starch.

It has been found that if the constituents of the food composition include a protein source, such as poultry liver hydrolyzate or conventional starch, a highly viscous substance may be produced in the device during the heating process. This highly viscous material can cause non-uniform mixing and/or outflow from non-uniform equipment. As a result, the texture of the final food composition product can vary from batch to batch. In addition, the final veterinary foods may be very sensitive to high temperatures, but insufficient viscosity can be perceived as too drip by the animal owner. This can be a problem if the product is stored warm, for example during shipping.

  It has been surprisingly found that when at least 50% by weight of corn starch is replaced by natural high amylose corn starch, the product's sensitivity to high temperatures is reduced or neglected. In addition, the final viscosity of the food product is significantly higher. As a result, veterinary food compositions according to the invention can be created which have a more consumer-acceptable texture and have never before been encountered in variants of this kind.

The major components of starch are amylose and amylopectin. More amylopectin is present in conventional starch than amylose. Conventional corn starch has an amylose content of about 25% by weight. This corresponds to the amylose content of wheat starch and is higher than tapioca starch, which has an amylose content of about 17%. Amylopectin balances weight. High amylose corn starch typically has an amylose content of about 50 to about 70% by weight based on the total weight of the composition on a dry matter basis. The corresponding amylopectin content is about 30 to about 50% by weight, based on the total weight of the composition, on a dry matter basis. High amylose corn starch can be prepared in many different ways. For example, it is possible to derivatize starch by chemical treatment of starch preparations, such as chemical cross-linking or oxidation reactions or some other form of derivatization. These treatments do not produce native high amylose corn starch. For the purposes of the present invention, natural high amylose corn starch is one that has not been derivatized by chemical or enzymatic means, and is about 50% to about 70% by weight, based on the total weight of the composition on a dry matter basis. It typically has a% amylose content. Derivatized corn starch is less preferred for the present invention because it has poor digestibility and can potentially cause diarrhea in animals.

  In one embodiment, native high amylose cornstarch has an amylose content of about 50%.

In the context of the present invention, the animal food composition comprises cornstarch. Typically, on a dry weight basis, the composition comprises corn starch in an amount of 40-70% by weight, based on the total weight of the composition on a dry matter basis. Optionally, the composition comprises cornstarch in an amount of 45-60% by weight, optionally 50-55% by weight, based on the total weight of the composition on a dry matter basis. With respect to the amount of corn starch in the composition, at least about 50% by weight is natural high amylose corn starch. The remainder of the starch is typically conventional corn starch.
It is possible to include a high proportion of natural high amylose corn starch up to 100%, such that all of the corn starch contains natural high amylose corn starch. Natural high amylose corn starch is considerably more expensive than conventional corn starch, so the amount of natural high amylose corn starch that provides the improved properties described herein must be balanced against cost. When high amylose cornstarch is present in an amount less than 50% by weight of total cornstarch, it is found that the composition does not exhibit the improvement seen at levels of 50% by weight and above.

  The protein source of the present invention may be derived from a variety of sources known to those of skill in the art including plant sources, animal sources or both. Animal sources include, for example, meat, useful non-meat portions, dairy products and eggs. Meat includes, for example, meat of poultry, fish and mammals such as cattle, pigs, sheep and goats. Useful portions other than meat include, for example, the lungs, kidneys, brain, liver, stomach and intestines, which have no or essentially no contents thereof. The protein source may include intact protein, partially hydrolyzed protein, or fully or nearly completely hydrolyzed protein. The protein source does not contain auxiliary amino acids, but may be added as an additional nutritional ingredient.

  In one embodiment, poultry liver hydrolysates can be used as a protein source in the present invention to reduce or eliminate food allergens from food compositions. Dairy products, beef proteins and vegetable proteins can cause food-induced hypersensitivity in dogs. In one embodiment, the protein content of the composition consists essentially of hydrolyzate of poultry liver.

  In one embodiment, the protein source comprises at least 90% of the protein content of the composition. In one embodiment, the composition comprises a protein source in an amount of 20-45% by weight, based on the total weight of the composition on a dry matter basis. In other embodiments, the composition comprises a protein source in an amount of 25-40% by weight, based on the total weight of the composition on a dry matter basis, and may be 30-35% by weight.

  The veterinary food composition according to the present invention may further comprise dietary fiber sources, which may be obtained from various sources, for example vegetable fiber sources. These vegetable fiber sources include cellulose, beet pulp, peanut hulls and soy fiber. In one arrangement, the source of dietary fiber is cellulose.

  The composition may comprise a dietary fiber source in an amount of 5-8% by weight, based on the total weight of the composition on a dry matter basis. In particular, the composition may comprise a dietary fiber source in an amount of 6.5 to 7% by weight, based on the total weight of the composition on a dry matter basis.

  The veterinary food composition may further comprise edible oil. Edible oils can be any oil or fat suitable for use in veterinary food compositions, including animal fats, fish oils and vegetable oils. In one arrangement, the edible oil is soybean oil. The composition comprises edible oil in an amount of 3.5-5% by weight, based on the total weight of the composition on a dry matter basis. In particular, the composition comprises edible oil in an amount of 4.2-4.5% by weight, based on the total weight of the composition on a dry matter basis.

The veterinary food composition may further comprise one or more nutritional ingredients which may be selected from minerals, vitamins and supplemental amino acids. Vitamins and minerals can be included in the amounts required to avoid deficiency and maintain good health. These amounts are readily available in the art. Official publications of the American Association of Feed Control Officials (AAFCO) provide recommended amounts for the nutrients in dogs and cats. American Feed Inspectors Association, Official Publication, pp. 146-155 (2011). Vitamins generally useful as food additives are vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12.
, Vitamin D, biotin, vitamin K, folic acid, inositol, niacin and pantothenic acid. Minerals and trace elements useful as food additives include calcium, phosphorus, sodium, potassium, magnesium, copper, zinc, chloride, iron, selenium, iodine and iron.

  Compositions for animals can be manufactured in the form of moist food. Hydrous feed, as used herein, means a food product having a moisture content of about 25 to 90% or higher.

  The animal food composition of the present invention can be blended for companion animals. Companion animals include canines and felines. In one arrangement, the food composition according to the invention is for canines.

  The animal food composition according to the present invention may be, for example, a hypoallergenic composition that is low in allergen or substantially free of allergen. When a hypoallergenic composition is required, each component that makes up the composition must itself be essentially allergen-free. Hydrolyzate of poultry liver is such a food ingredient. In one arrangement, the protein source consists essentially of poultry liver hydrolyzate. The composition according to the invention can be used for the treatment or prevention of food allergies in animals.

  Therefore, in a second aspect, the invention provides a method of treating or preventing a food allergy in an animal. The method comprises providing the animal with a composition described herein in an amount effective to treat or prevent a food allergy.

  In a further aspect, the invention comprises mixing a protein source, corn starch and water to form a mixture, and heating the mixture, wherein the natural high amylose corn starch comprises at least 50% by weight of the corn starch. Provided is a method for producing a food composition for animals, which comprises the method.

  Typically, the mixture is heated to a temperature of 70-90°C. In one arrangement, the mixture is heated to a temperature of about 82°C. Heating the mixture causes the viscosity of the composition to increase. As will be described in more detail below, the rate of increase in viscosity of the composition according to the invention is smaller than that observed with conventional compositions and a smooth viscosity change over time is observed. Highly viscous substances that would otherwise clog the filling device are not formed in amounts that result in non-uniform mixing or insufficient flow through the device.

For the method of the present invention, the heated mixture is typically maintained at a temperature of about 70° C. to 80° C. during the cooking of the ingredients. This may be from about 10 minutes to about 15 minutes. During this period, the ingredients of the heated mixture will be cooked. The final value of its viscosity is lower than that found using conventional ingredients. The method according to the invention is typically carried out in a screw thread conveyor device customary in the food manufacturing field. The first component may be mixed in a container suitable for heating. Heating of the mixture while blending the components is accomplished by any suitable method, such as direct steam injection or, or by using a vessel filled with heat exchangers.

  The method according to the invention may be prepared in a batch process.

  After the process is complete, the composition may be used to fill a container, such as a can. In one arrangement, the composition is delivered from the device, typically in metered portions. The container is sealed and the contents are sterilized using conventional equipment. Commercial sterilization is usually accomplished by heating to a temperature above about 120° C. for a suitable period of time, depending on the temperature and composition used.

(Brief description of drawings)
For purposes of illustration only, the present invention will now be described in detail with reference to the following examples and accompanying drawings:

FIG. 1 is an RVA graph comparing conventional cornstarch, cornstarch according to the invention, and chicken liver hydrolyzate. FIG. 2 is an RVA graph comparing the composition of the present invention with a conventional comparative composition. FIG. 3 is an RVA graph comparing starch samples taken at various times in a heating experiment.

(Detailed description of the invention)
Example 1
Compositions Table 1 shows the composition of animal formulations used in the following examples. The formulations differ in the amount of conventional cornstarch:high amylose cornstarch present in cornstarch, as shown in Table 2, but have the same components.

Example 2
Rheological analysis of starch (starch) Rheological examination of the mixture of ingredients that may be included in the food composition was performed using a Rapid Viscoanalyzer (RVA). As described in more detail below, RVA analysis results in a plot of viscosity versus time as a function of the time course during which the temperature of the measured sample changes. The temperature of the sample is also plotted against time on the same graph. Therefore, it is possible to compare the behavior of the viscosity of the sample with respect to the temperature of the sample on the same graph.

RVA analysis was performed on conventional corn starch, a sample of native high amylose corn starch with an amylose content of about 50%, and a chicken liver hydrolyzate sample. RVA analysis was performed using a Rapid Viscoanalyzer. The results are shown in Figure 1. Starting at ambient temperature, the temperature increased linearly until it finally reached a maximum temperature of 95°C. The sample was cooled back to about 49°C. It will be apparent from the viscosity vs. time plots that chicken liver hydrolyzate and native high amylose corn starch had very low viscosities over most of the time with respect to temperature changes. Chicken liver hydrolyzate started at higher viscosities than native high amylose corn starch, but both were low by the end of the time course. In contrast, conventional corn starch increased to a maximum viscosity of about 2500 centipoise, decreased to a viscosity of about 1600 centipoise, and increased again.

  Thus, while both types of starch have a water-like viscosity at ambient temperature, the behavior of conventional cornstarch changed dramatically upon heating.

Example 3
Rheological analysis of veterinary food compositions In order to compare the effect of veterinary food compositions using different starch mixtures, RVA analysis was performed on the compositions in Table 2.

  As shown by test samples A, B and C in FIG. 2, all behaved similarly to the control in the RVA analysis. When the starch reached a threshold temperature at which it formed a paste, the viscosity all increased rapidly. After a very low initial viscosity, at about 80° C., the viscosity quickly rises to values above 7,000 centipoise within a period of the order of 1 minute. Over time, the viscosity drops to a trough value of about 2000 centipoise and increases again to a final viscosity on the order of 5000 centipoise.

  In contrast, test sample D progressed to a high viscosity at a very slow rate, drawing a smooth curve with a peak above 8000 centipoise. The curve fell to a trough of slightly less than 5000 centipoise and again rose to a maximum of 8000 centipoise. This behavior is significantly different from that of any of the other samples containing a lower percentage of native high amylose corn starch.

Example 4
Rheological analysis of heated starch RVA analysis of test sample D taken at various times during the heating period was compared to the control sample. Results are shown in FIG. The control sample showed a profile similar to that of FIG. Test sample D was measured at the following times; 08.55 (test sample 1), 09.32 (test sample 2), 10.01 (test sample 3), 10.35 (test sample 4) and 10.45. (Test sample 5). Like test sample 1, test samples 2-5 showed consistent behavior. Test samples 2-5 do show consistent behavior showing reproducibility over a 2 hour continuous course.

Example 5
Manufacture of Animal Food Compositions The ingredients identified in Table 1 are mixed together and placed in a screw thread device or batch mixer. According to the invention, the composition of the corn starch component is 50% conventional corn starch and 50% natural high amylose corn starch. This constitutes the grain component that is added to the mixture. Minor amounts of solid ingredients which are minerals, vitamins and auxiliary amino acids in Table 1 are added together with the grain ingredients. Chicken liver hydrolyzate is added to the mixture as a meat ingredient and drinking water and soybean oil are added.

  The screw thread device includes a gutter tank about 15 feet long in which the screw threads for carrying the mixture through the device are located. Direct steam injection is used to heat the mixture in the device.

  The mixture in the device reaches a temperature of about 82° C. and is conveyed through the screw thread device for 10-15 minutes. The cooked mixture is discharged from the device by pumping and the weighed portion is placed in a can. Each can is capped and then dry distilled at a temperature of about 120° C. in a conventional retort sterilizer.

Claims (15)

An animal food composition comprising a protein source and at least one starch, comprising:
The at least one starch comprises corn starch,
Natural high amylose corn starch is included in at least 50% by weight of the corn starch,
The composition comprises the cornstarch in an amount of 50-70% by weight, based on the total weight of the composition on a dry matter basis,
The protein source includes poultry liver hydrolyzate,
Wherein the at least one starch, which have a amylose content of about 50 to about 70% by weight on a dry matter basis, animal food composition.   The animal food composition of claim 1, comprising the protein source in an amount of 30-35% by weight, based on the total weight of the composition on a dry matter basis.   The animal food composition according to claim 1 or 2, wherein the protein source comprises a hydrolyzate of poultry liver.   Animal food composition according to any one of claims 1 to 3, comprising the cornstarch in an amount of 50 to 60% by weight, based on the total weight of the composition on a dry matter basis.   The animal food composition according to any one of claims 1 to 4, further comprising a dietary fiber source.   The animal food composition of claim 5, comprising the dietary fiber source in an amount of 5-8% by weight, based on the total weight of the composition on a dry matter basis.   7. An edible oil further comprising edible oil in an amount of 3.5-5% by weight, based on the total weight of the composition which is edible oil or soybean oil or dry matter. The animal food composition according to any one of items 1.   The animal food composition according to any one of claims 1 to 7, which is a hypoallergenic composition or is used for treating or preventing food allergy in animals.   A method of treating or preventing food allergies in an animal, comprising providing the animal with the composition of claim 8 in an amount effective to treat or prevent food allergies. (I) mixing a protein source, at least one starch and water to form a mixture,
(Ii) A method for producing an animal food composition, which comprises heating the mixture,
The at least one starch comprises corn starch, wherein native high amylose corn starch comprises at least 50% by weight of the corn starch, the composition comprising the corn starch based on the total weight of the composition on a dry matter basis. Included in an amount of 50-70% by weight,
The protein source is a hydrolyzed protein,
Wherein the at least one starch, which have a amylose content of about 50 to about 70% by weight on a dry matter basis, a manufacturing method of the animal food composition.   The method of claim 10, comprising the protein source in an amount of 30 to 35% by weight, based on the total weight of the composition on a dry matter basis.   The method for producing an animal food composition according to claim 10 or 11, wherein the protein source comprises a hydrolyzate of poultry liver.   13. The method of making an animal food composition of any one of claims 10-12, comprising the cornstarch in an amount of 50-60% by weight, based on the total weight of the composition on a dry matter basis.   The method for producing the animal food composition according to claim 10, further comprising a dietary fiber source.   15. An edible oil further comprising edible oil being soybean oil or comprising edible oil in an amount of 3.5-5% by weight based on the total weight of the composition on a dry matter basis. A method for producing the animal food composition according to any one of 1.

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