MXPA00008919A - Canned filled pet food - Google Patents

Abstract

A canned pet food product made up of two phases. The product has an outer, tubular phase which extends from the lower end to the upper end of the product and an inner phase which extends from the lower end to the upper end of the product within the bore of the tubular outer phase. Both phases are made up of an edible source of carbohydrate and protein. However, the inner phase has an appearance different from that of the outer phase.

Description

CANNED FOOD FOR PETS FIELD OF THE INVENTION This invention relates to a canned pet food product that contains two or more portions of different appearance. The invention also relates to a process for producing the canned pet food product.

BACKGROUND OF THE INVENTION Canned pet food is available in a traditional manner in two ways; meat puddings and chunk type products. Meat puddings are particularly well known. They are usually prepared by grinding the meat raw material and mixing it with water, salt, spices, curing agents, gelling agents and, if necessary, fats to provide a paste. The pasta is then heated. The heated paste is then filled into cans to form, after autoclaving and cooling / a meat pudding. These meat pudding products are popular because they are easily manufactured, easily digested, are very tasty to animals, and are easily formulated to contain the necessary nutrients and trace elements. However, they are in the form of a homogenous, uniform mass that lacks the striated appearance and in pieces of meat. This can be a disadvantage for pet foods since a meat-like appearance can greatly improve consumer acceptability. Chunk-type products overcome this difficulty since they are formulated emulsions that simulate the appearance of meat. An example of these formulated emulsions is described in U.S. Patent Number 4,781,939. The formulated emulsion of meat described in this patent is produced by forming a meat emulsion from a meat and cereal source. The viscous emulsion is then run through a high speed emulsion mill in which the emulsion is rapidly heated to a temperature in the range of 102 ° C to 118 ° C. The emulsion leaving the emulsion mill is fed to a retention tube where the protein in the emulsion is set to form a solid emulsion product. This solid emulsion product is then cut into pieces. The pieces are highly striated and resemble natural pieces of meat in their appearance and texture. A further example of these formulated emulsions is described in U.S. Patent No. 5,132,137. Alternatively, the formulated emulsion can be produced as described in U.S. Patent Number 5,567,466; this is by extruding the viscous emulsion, cooking the extruded product in a tunnel oven, cooling the extruded product, and then cutting the extruded product. Pet food canned products are also known which are a combination of meat puddings and piece products. These products are formed from a matrix of meat pudding that randomly incorporates pieces of the formulated emulsion products. Additionally, canned pet food products containing layers of different appearance are described in international patent applications WO98 / 05218 and 98/05219. However, the products described in these patent applications are not suitable for use in large boats where the height of the boat is at least as large as the diameter of the boat. Therefore, there is a need for canned pet food products that have a new and interesting appearance to further stimulate consumer interest.

BRIEF DESCRIPTION OF THE INVENTION Accordingly, in one aspect, this invention provides a canned pet food product having an upper end and a lower end, the product comprising: an outer, tubular phase that is substantially solid and extending from the lower end to the upper end and including an edible source of carbohydrate and protein; Y . an inner phase that extends from the lower end to the upper end and that includes an edible source of carbohydrate and protein; the inner phase that has a different appearance from the outer phase and that extends into the outer phase. Pet food has the advantage of having an attractive appearance of two or more discrete phases of different appearance one within the other. Since the phases are substantially discrete, the product does not have the homogeneous appearance of conventional pet foods. Also, pet food is suitable for larger boats in which the height of the boat is at least as large as the diameter of the boat. Preferably, the outer phase is a thermally gel mixture. The outer phase may comprise about 25% approximately 75% by volume of the product. The interior phase is preferably a formulated emulsion product that simulates pieces of meat. The interior phase may comprise about 25% to about 75% by volume of the product. The outer phase and the inner phase each preferably have a moisture content of about 60% to about 85% by weight. It is particularly preferred that the phases each have a moisture content of about 70% to about 85% by weight In another aspect, this invention provides a process for producing a canned pet food product, the process comprising: filling in a pot an outer phase that includes an edible source of carbohydrate and protein, form a hole in the outer phase to provide a tubular outer phase, fill an inner phase that includes an edible source of carbohydrate and protein in the hole of the outer phase tubular, the inner phase having a different appearance from the outer phase, sealing the can, and autoclaving the sealed canister Preferably, the phases each have a viscosity from about 1500 cp to about 3500 cp when filled into the In a still further aspect, this invention provides a canned pet food product having at least one s two discrete phases that includes a tubular inner phase and an inner phase that extends into the outer phase, and produced according to the previously defined process.

BRIEF DESCRIPTION OF THE DRAWINGS The embodiments of the invention are now described, by way of example only, with reference to the drawings in which: Figure 1 illustrates schematically a first lid in a filling process; Figure 2 schematically illustrates a second lid in a filling process; Figure 3 schematically illustrates a pet food canister containing two phases; and Figure 4 is a cross section along the line A-A 'of Figure 3.

DETAILED DESCRIPTION OF THE INVENTION The invention is a canned food product for pets that is constituted of at least two discrete phases that includes an outer, tubular phase and an inner phase that extends into the outer phase. At least the outer phase is substantially solid or at least retains its shape and each phase includes an edible source of carbohydrate and protein. The pet food product can be used as food for both cats and dogs. The exact composition of each phase is not critical. The primary requirements of each phase are that the phase is edible; it is sufficiently viscous to remain discreet when it is filled in a pot with other phases; and remains substantially discrete during sterilization. The phases should also be such that, when at room temperature, the product retains its shape or is substantially solid. A composition particularly suitable for use as one or more phases is a thermally gelled mixture which hardens in cooling. The thermally gel mixtures are especially suitable for use as the outer, tubular phase. A gel meat pudding is an especially preferred example of a thermally gel mixture. The thermally gel mixture can be prepared by grinding a suitable meat material to produce a meat paste. The meat material can be any suitable source of meat, for example, muscular or skeletal meat, meat by-products, meat meals or a mixture of these sources. The source of meat can be any suitable animal, bird or fish. The exact composition of the meat source can be selected according to the desired cost and flavor. Suitable gel forming agents, for example starches and gums such as' kappa-carragahen, acacia gum, and xanthan gum, can be added to the meat paste. Usually no more than about 15% of the gum is added. Additional ingredients such as sugars, salts, spices, seasonings, flavoring agents, minerals, vitamins and the like can also be added to the meat paste. The amount of additional ingredients used is preferably such that they constitute about 0.25% to about 3% by weight of the meat paste. Water can also be added to the meat paste to provide from about 70% to 85% moisture by weight. If sufficient moisture is present in the meat material, no addition of water is necessary. The meat paste is then heated to a suitable temperature to thermally gel the mixture; for example at a temperature of about 40 ° C to about 65 ° C in a mixer-hob. It can be injected if steam is desired in the meat paste. The heated meat paste can be emulsified if desired. Then, the meat paste is maintained at a temperature of about 40 ° C to about 65 ° C until needed. In this step, depending on the canning process, the meat paste preferably has a viscosity in the range of about 1500 to 1500 to about 3500 centipoise. These viscosities can be obtained by adequately altering the amount or composition of the gum added to the meat paste. After autoclaving and cooling to room temperature, the meat paste forms a thermally gel mixture that is substantially solid or at least maintains its shape. If all phases of the pet food product are in the form of thermally gel mixtures, the phases may differ among themselves depending on the color. The phases of different colors can be obtained by including suitable coloring agents in the meat pastes. If phases of different colors are used, coloring agents that are not soluble in water, or that are sparingly soluble in water, are preferred. Suitable coloring agents include iron oxides and titanium dioxide although any suitable coloring agent can be used. The phases can also differ from each other depending on texture. The phases of different texture can be obtained by using parts of meat that have different meat grindings, gums or other texturizing agents. Another suitable phase can be solid pieces of food in broth or gel; especially pieces of meat in a broth or gel. The mixing of solid pieces of food in a broth can be prepared by simply mixing together solid pieces of meat or other material, or both, and a broth. The meat material can be any suitable source of meat as described above. The meat material may be in the form of pieces or it may be in the form of flakes. However, if a meat material is used, it is preferred that the solid pieces of food be a formulated emulsion product. Solid pieces of another material can also be used; such as rice grains, pasta or noodles, vegetable pieces and the like. If a formulated emulsion product is used, it can be produced by any suitable method, for example the procedures described in U.S. Patent Nos. 4,781,939; 5,132,137 and 5,567,466 and PCT Application WO 97/02760; the descriptions of which are incorporated as a reference. In these methods, a meat material is formed in a meat paste; usually by grinding and then emulsifying blocks of meat material. The meat material may conveniently be in a frozen form before grinding. The emulsion can be carried out in any suitable equipment. Usually a source of protein is added to the emulsion to improve the stability and binding of the emulsion. The protein source can be a source of vegetable or animal protein, for example wheat gluten, soybean meal, soy protein concentrates, soy protein isolates, egg proteins, whey, casein, etc. If desired or required, fats can be added to the emulsion. If added, fats can be any suitable fat of animal origin; for example sebum, or vegetable fats can be. Additional ingredients such as sugars, salts, spices, seasonings, flavoring agents, minerals, vitamins and the like can also be added to the emulsion. Water can also be added to provide from about 45% to 80% by weight moisture in the emulsion. If sufficient moisture is present in the meat material, no addition of water is necessary. The emulsion can then be processed into suitable equipment such as an emulsion mill or an extruder. If an emulsion mill is used, the emulsion is subjected to rapid, sheared mechanical heating. Any suitable emulsion mill can be used, for example, the emulsion mill described in U.S. Patent No. 5,132,137. Other suitable emulsion mills are commercially available under the tradename Trigonal and can be obtained from Diefer Machinenfabri k GmbH & Co Kg, Bahnhofstrasse 114 Postfach 101008, Velbert I, Germany. The temperature of the emulsion increases to the desired setting temperature in the emulsion mill in a few seconds. For example, the temperature can be increased from about 100 ° C to about 120 ° C, the hot emulsion leaving the emulsion mill is then transferred to a holding tube. In the holding tube, the heated emulsion settles as it moves slowly along the holding tube. The residence time of the heated emulsion of the holding tube is sufficient for the emulsion to set in a firm emulsion product upon reaching the outlet of the holding tube. If an extruder is used, the invention can be forced through a hole to provide the emulsion with a desired shape for example of an oval, square or rectangular cross section. The extruded product can then be cooked in a suitable cooked cooking system; for example a tunnel oven using hot air, steam, hot air and steam mixtures or microwaves as the heating medium. The core temperature of the extruded product is increased such that the extruded product undergoes thermal gel formation. For example, the core temperature can be increased to about 80 ° C to about 95 ° C. The gel extruded product can then be cut into pieces and the pieces cooled to provide a firm emulsion product. Cooling can be carried out by spraying water on the parts. Alternatively, other cooling means may be used. The firm emulsion product that leaves the retention tube or cooler is then transferred to a cutter where it is cut into pieces the right size for use in a pet food. The pieces can be subjected to flake formation, if desired. If a broth is used with the solid pieces of food, it can be produced from water, starch or gums and suitable flavoring agents. The broth preferably comprises about 20% to about 80% by weight of the mixture in solid pieces and broth. The amount of starch or gum used is preferably sufficient to provide a phase with a viscosity of about 1500 to about 3500 centipoise. Up to about 6% of the starch can be used to obtain this viscosity. Suitable gums are kappa-carragahen, guar gum and xanthan gum. If a gel is used with the solid pieces of food, a suitable gelling agent, water and suitable flavoring agents can be produced. The gel preferably comprises about 20% to about 80% by weight of the mixture of solid parts and broth. Suitable gelation agents are proteins such as gelatin; gums such as alginates, kappa-carragahen, acacia gum, guar gum, xanthan gum and the like. The phase preferably has a viscosity of about 1500 cp to about 3500 cp before cooling. The gel or aspic can be prepared as is conventional. As a further alternative, a phase may be the form of a substantially solid food of rice or noodles, or both. In this case, the rice or noodles form a substantially solid phase in the cooling. If desired, suitable gelling agents or thickeners may be added to the rice, for example gums such as kappa-carragahen, acacia gum, guar gum and xanthan gum. Usually no more than more than about 1% by weight of the gelation agent or thickener is needed. Additional ingredients such as sugars, salts, spices, seasonings, flavoring agents, minerals, vitamins and the like may also be added to the rice or noodles. The various phases preferably have similar viscosities immediately before filling. The viscosities are preferably within the range of 1500 cp to 3500 cp and within 30% of each other. As best illustrated in Figure 1, the inner phase 10 is filled into cans 12 in a suitable filling apparatus (not shown). Suitable fillers are commercially available. Sufficient of the outer phase 10 is filled into the can 12 such that, when the inner phase is filled into the can 12, the combined volume of the inner phase and the outward phase 10 fills the can 12. After the outer phase 10 has been refilled in the can 12, the can 12 is transported below an elongated filler nozzle 14. This is best illustrated in Figure 2. Depending on the filling apparatus used, either the can 12 is lifted or the filler nozzle 14 lowered, such that the filler nozzle 14 extends toward the can 12 substantially to the base 16. of the boat. The filling nozzle 14 displaces the outer phase 10 from the center of the can 12 and causes it to mount the sides of the can 12. In this way, the outer phase 10 takes the form of a tube inside the can 12. At this point the phase Outer 10 must be maintained at a temperature of conditions to prevent or conditions to prevent gel formation or hardening. The filler nozzle 14 is then operated to distribute the interior phase 18 in the can 12. Simultaneously, either the can 12 is lowered or the filler nozzle 14 is lifted. In this way, the inner phase 18 is distributed in the hole of the tube formed by the outer phase 10, once the filling nozzle 14 reaches the upper surface 20 of the outer phase 10, the filling nozzle is deactivated to finish the filling. The can 12 is then transported for downstream processing. The resulting product is illustrated in Figures 3 and 4. The can 12 contains a tubular outer phase 10 and an inner phase 18 arranged within the bore of the outer tubular phase. Due to the viscous nature of the phases 10, 18, a substantially continuous interface 22 is formed between the phases 101 18. The outer phase 10 can form about 25% to about 75% by volume of product, while the inner phase 18 can comprise about 25% approximately 75% by volume of the product. Preferably, the inner phase 18 forms about 30% to about 70% by volume of the product. The outer phase 10 and the inner phase 18 each preferably have a moisture content of about 70% to about 85% by weight. The can 12 is then sealed as is conventional in a suitable sealing apparatus (not shown). The cans are then autoclaved under sufficient conditions to effect commercial sterilization in the normal manner. Typically, the cans are autoclaved at a temperature of about 115 ° C about 135 ° C for about 30 to 100 minutes. The cans 12 produced by the process contain a pet food product, substantially solid comprising a tubular outer phase and an inner FESE extending within the outer phase. The product illustrated in Figure 4 is constituted in a tubular phase 10 which is in the form of a gel meat pudding while the interior phase 18 is constituted of pieces of a formulated emulsion product of a broth. The phases 10, 18 are clear and distinct and the product is visually appealing once they are removed from the can 12. Of course, as described above, other interior phases can be used 18. The canisters 12 used in the process can be Any suitable boat of any suitable size. However, the cans 12 are preferably of a size in which the diameter of the can 12 is smaller than the height of the can 12. For example, the diameter of the cans can be approximately 73 mm and the height of the cans can be of approximately 110 mm. It will be appreciated that numerous modifications can be made to the embodiments described above without departing from the scope of the invention. For example, it is not necessary to fill the boats in two steps. On the other hand, the boats can be filled in an individual step by using a nozzle that is capable of simultaneously distributing the two phases, one around the other, in the two boats. This mouthpiece can be formed from a pair of coaxial tubes. Additionally, it is not necessary that the inner phase 18 be taken in a substantially cylindrical form as illustrated at 3 and 4. For example, the inner phase 18 may be taken in the form of a truncated cone. Specific examples are now given by way of additional illustration. In the examples, all percentages are by weight unless otherwise indicated.

EXAMPLE 1 i) Outer phase: A thermally gel mixture is prepared in the form of a meat pudding from about 53% of a milled mixture of poultry body meat, pig lungs and beef liver, approximately 2.5% of coloring agents, vitamins and inorganic salts, approximately 44% water and steam, and approximately 0.5% of a gum. The milled mixture of meat, coloring agents, vitamins, water and steam are emulsified, mixed and cooked at approximately 57 ° C. The salts and gelation agents are then added to the paste. ii) inner phase a mixture is prepared from a ground meat mixture of approximately 73% poultry body, pig lungs, beef liver, approximately 16% wheat flour, approximately 2% calf plasma powder, approximately 6.8% water and approximately 2.2% coloring agents, vitamins and inorganic salts. The ingredients are emulsified at 12 ° C in a double gridded emulsifier and pumped into a forming orifice to provide an extruded product having a rectangular cross section of approximately 5 x 10 mm size. The extruded product is then cooked in a tunnel kiln operated at a temperature of about 100 ° C for the core temperature of the extruded product to reach a temperature of about 90 ° C. The baked extruded product left by the tunnel kiln is cut into pieces that are 70 m long. The pieces are then cooled to approximately 30 ° C using water. The cooled pieces are cut into cubes about 7 mm in size to provide pieces of a formulated emulsion of meat. A sauce of approximately 98% water, approximately 1% coloring agents and approximately 1% guar gum is prepared. The sauce is combined with the pieces in a weight ratio of approximately 55:45 iii) Filling The outer phase is filled into tin coated boats with a diameter of 73 mm and a height of 110 mm in a normal filling apparatus. The outer phase provides about 60% volume of each boat. The cans are then transported below a filler nozzle as illustrated in Figure 2. As one can reaches a position below the filler nozzle, it rises such that the filler nozzle extends substantially to the bottom of the can. A piston associated with the nozzle is activated and distributed in the outer phase towards the can along the central axis of the can. As the distribution continues, the canister is lowered away from the filling nozzle such that the inner phase extends along the central axis. Once it is filled, the interior phase constitutes about 40% of the volume of the boat. The cans are then sealed, boiled, autoclaved at approximately 125 ° C for approximately 40 minutes and cooled. After cooling, a canister is opened and removed "on a plate.The product has two discrete, clearly defined phases, one inside the other.The product has an attractive appearance.The product is cut in two along its line. central and each one remains in its form.

Example 2 _ The process of Example 1 is repeated except that the inner phase is produced by mixing parboiled rice with some water and less than 1% by weight in a gum mixture including acacia gum, k-carragahen, guar gum . The furnace mixture is maintained at approximately 60 ° until the cans are refilled. After cooling, a canister is opened and emptied onto a plate. The product has two clearly defined discrete phases; one inside the other. The product has an attractive appearance. The product is cut in two along its center line and each half remains in its shape.

Example 3 The process of Example 1 is repeated except that the inner sec phase produces from flakes of a formulated emulsion of meat produced according to U.S. Patent Number 4,781,939 in an aspic solution. The mask mixture is maintained at approximately 60 ° C until the cans are filled. After cooling, a canister is opened and emptied onto a plate. The product has two clearly defined discrete phases, one inside the other. The product has an attractive appearance. The product is cut in two along the central axis and each half maintains its shape.

Claims (18)

1. CLAIMS 1. A canned pet food product having an upper end and a lower end, the product comprising: an outer tubular phase that is substantially solid and extending from the lower end to the upper end and including a source edible carbohydrate and protein; and an interior phase extending from the lower end to the upper end and including an edible source of carbohydrate and protein; the inner phase that has a different appearance from the outer phase and that extends into the outer phase. - - 2. A product according to claim 1, wherein the outer phase is a thermally gel mixture. 3. A product according to claim 1, wherein the inner phase comprises pieces of a formulated product of emulsion in a broth. 4. A product according to claim 1, wherein the outer phase comprises about 25% to about 75% by volume of the product and the inner phase comprises about 25% to 75% by volume of the product. 5. A product according to claim 1, wherein the product has a height at least as large as its diameter. 6. A product according to claim 1, wherein the phases each have a moisture content of from about 70% to about 85% by weight. 7. A canned pet food product having an upper end and a lower end, the product comprising: an outer, tubular phase extending from the lower end to the upper end and including a thermally gel mixture, substantially sodium , of protein and carbohydrate; and an interior phase extending from the lower end to the upper end and which is in the form of pieces of an emulsion formulated product in a broth; the inner phase that has a different appearance from the outer phase and that extends into the outer phase. A product according to claim 7, wherein the outer phase comprises about 25% to about 75% by volume of the product and the inner phase comprises about 25% to 75% by volume of the product. 9. A product according to claim 7, wherein the product has a height at least as large as its diameter. 10. A product according to claim 7, wherein the phases each have a moisture content of about 70% to about 85% by weight. 11. A product of canned pet food having an upper end and a lower end, the product comprising: an outer, tubular phase that is substantially solid and extending from the lower end to the upper end and that includes an edible source of carbohydrate and protein; and an interior phase extending from the lower end to the upper end and including an edible source of carbohydrate and protein; the inner phase which has a different appearance from the outer phase and which extends into the outer phase; the product that is produced by a process comprising: filling the outer phase in a can, the outer phase having a viscosity "in the range of about 1500 to about 3500 centipoise; forming a hole in the outer phase to provide an outer phase tubular, filling the inner phase in the hole of the outer, tubular phase, sealing the can, and autoclaving the sealed can 12. A product according to claim 11, wherein the outer phase is a thermally gel mixture. A product according to claim 11, wherein the inner phase comprises pieces of an emulsion formulated product in a broth 14. A product according to claim 11, wherein the outer phase comprises about 25% to about 75 % by volume of the product and the inner phase comprises approximately 25% to 75% by volume of the product 15. A product according to claim 11, in which the product has a height of l less as big as its diameter. 16. A product according to claim 11, wherein the phases each have a moisture content of about 70% to about 85%. 17. A process for producing a canned pet food product, the process comprising: filling in a can with an outer phase that includes an edible source of carbohydrate and protein, the outer phase having a viscosity in the range of about 1500 to about 3500 centipoise; forming a hole in the outer phase to provide a tubular outer phase; filling the inner phase - which includes an edible source of carbohydrate and protein in the hole of the outer, tubular phase, the inner phase that has a different appearance from the outer phase; seal the boat; and autoclaving the sealed canister. 18. A process according to claim 17, wherein the inner phase has a viscosity of about 1500 cp to about 3500 when it is filled into the can.