WO1995021540A1 - Compositions et procedes ameliorant l'appetibilite des produits d'alimentation animale - Google Patents

Compositions et procedes ameliorant l'appetibilite des produits d'alimentation animale Download PDF

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Publication number
WO1995021540A1
WO1995021540A1 PCT/US1995/001510 US9501510W WO9521540A1 WO 1995021540 A1 WO1995021540 A1 WO 1995021540A1 US 9501510 W US9501510 W US 9501510W WO 9521540 A1 WO9521540 A1 WO 9521540A1
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Prior art keywords
mixture
palatability
range
animal food
protein
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PCT/US1995/001510
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English (en)
Inventor
Patrick S. Lee
Lawrence A. Hawley
Kurt T. Kunas
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The Quaker Oats Company
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Publication date
Application filed by The Quaker Oats Company filed Critical The Quaker Oats Company
Priority to AU19119/95A priority Critical patent/AU1911995A/en
Publication of WO1995021540A1 publication Critical patent/WO1995021540A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes

Definitions

  • the present invention relates to a composition which, when applied to animal food, improves the flavor and the aroma, or palatability, of the animal food.
  • the present invention also relates to the process for preparing said composition.
  • the present invention further relates to an animal food product having an improved flavor and aroma, or palatability, due to its combination with said palatability improving composition.
  • BACKGROUND OF INVENTION There is a continuing effort to develop processing and formulations which improve the palatability of animal food while maintaining its nutritional value.
  • the improvement of palatability in animal food is important from at least two standpoints. First, it assures that the animal will consume a sufficient quantity of the food to maintain a healthy existence. Second, it enables the use of large amounts of basic food ingredients and by-products from the human food industry. This helps reduce the cost of human food production by providing a market for the by-products of this industry, while at the same time minimizing the demand of the animal feed industry for the choicer and more select raw materials which are suitable for human consumption.
  • the present invention provides for such animal food having improved palatability.
  • U.S. Patent 3,857,968, issued December 31, 1974, to Haas et al. discloses a process for improving the palatability of an animal food.
  • the disclosed process comprises conditioning an aqueous meat slurry, comprising fat and protein, by emulsifying the fat in the meat slurry with the water present in the slurry, and treating the meat slurry, containing the emulsified fat and the protein, with an enzyme mixture comprises lipase and protease in amounts effective to cause an enzymatic reaction resulting in the production of a palatability improving composition.
  • Haas et al. also disclose incorporating this palatability improving composition into an animal food in an amount which is effective to increase the palatability of the animal food.
  • Patent 3,968,255 issued July 6, 1976, to Haas et al, discloses a process for improving the palatability of an animal food.
  • the disclosed process comprises conditioning an aqueous meat slurry, comprising fat and protein, by emulsifying the fat in the meat slurry with the water present in the slurry, and treating the meat slurry, containing the emulsified fat and the protein, with lipase and protease in amounts, under conditions of pH and temperature, and for a time, effective to cause an enzymatic reaction resulting in the production of a palatability improving composition.
  • Haas et al. also disclose incorporating this palatability improving composition into an animal food in an amount which is effective to increase the palatability of the animal food.
  • U.S. Patent 4,089,978 issued May 16, 1978, to Lugay et al., discloses a method for increasing the palatability of a nutritionally balanced dry dog food.
  • the disclosed method comprises: (a) reacting an aqueous mixture of a reducing sugar, animal blood, fat, yeast or yeast extract with lipase and protease, at a temperature, pH, and for a time effective to cause lipolytic and proteolytic reaction; (b) heating the resulting aqueous reaction mixture to a temperature and for a time effective to inactivate the enzymes and to also further develop the palatability of the mixture, to produce a palatability enhancer and (c) applying an external coating of the palatability enhancer onto a dog food in an amount, between 1% and 5% based on the total weight of the dog food, which is effective to increase the palatability of the dog food.
  • U.S. Patent, 4,294,857, issued October 13, 1981, to Fuller discloses a dog food composition having greater palatability to dogs than the same composition without the palatability enhancer.
  • the dog food composition comprises a nutritionally balanced mixture of proteinaceous and farinaceous ingredients, and an added palatability enhancing 0.0001 to 0.01% by weight amount of linalool.
  • U.S. Patent 4,296,132, issued October 20, 1981, to Lazarus et al. discloses an improved nutritionally balanced dog food comprising fat, protein, carbohydrates, vitamins and minerals wherein the improvement consists of magnesium oleate in admixture with at least a portion of the fat, the magnesium oleate being present in an amount effective to improve the palatability of the dog food for dogs.
  • U.S. Patent 4,391,829 issued July 5, 1983, to Spradlin et al., discloses a process for preparing a nutritionally balanced dog food having improved palatability.
  • the dog food comprises fat, protein, carbohydrates, vitamins and minerals and contains on a weight basis from 20% to 80% farinaceous material and from 20% to 80% proteinaceous ingredients, including proteinaceous meaty material at from 25% to 55% by weight of the proteinaceous ingredients.
  • the disclosed process comprises the steps of (a) preparing a farinaceous slurry comprising from 30% to 70% water and from 5% to 25% of the total weight of said farinaceous ingredients; (b) forming a farinaceous reaction product by treating the farinaceous material in said farinaceous slurry with added alpha-amylase and protease enzymes in an amount and under conditions effective to convert at least a portion of the farinaceous material to a mixture of oligo saccharides ranging in size from 1 to 10 monomer units, and at lest a portion of the proteinaceous material to a mixture of peptides ranging in size from 2 to 300 monomer units, and effective to reduce the viscosity of the slurry by 50%; (c) preparing a proteinaceous slurry comprising water and a major portion of the proteinaceous meaty material; (d) forming a proteinaceous reaction product by treating the proteinaceous material in the proteinaceous slurry with protease enzyme in an amount and under
  • U.S. Patent 4,393,085, issued July 12, 1983, to Spradlin et al. discloses a process for preparing a nutritionally-balanced dog food having improved palatability.
  • the dog food comprises fat, protein, carbohydrates, vitamins and minerals and contains on a weight basis from 20% to 80%) farinaceous ingredients and from 20% to 80% proteinaceous ingredients, including proteinaceous meaty material at from 25% to 55% by weight of the proteinaceous ingredients, said process comprising the steps of: (a) preparing a slurry comprising water, from 5% to 25%> of the total weight of said farinaceous ingredients, and a major portion of the proteinaceous meaty material; (b) forming a reaction product by treating said slurry with added alpha-amylase and added protease enzymes in an amount and under conditions effective to convert at least a portion of the farinaceous material to a mixture of oligo saccharides ranging in size from 1 to 10 monomer units, and at least a portion of the proteinace
  • U.S. Patent 4,713,250, issued December 15, 1987, to Tonyes et al. discloses a process for preparing a dog food palatability enhancer.
  • the disclosed process comprises: (a) preparing a first stage reaction product by dispersing a substrate comprising a proteinaceous or farinaceous material in water and reacting the substrate with an enzyme or enzyme mixture comprising amylase when the substrate comprises farinaceous material and protease when the substrate comprises proteinaceous material, in amounts, under conditions of pH and temperature, and for a time effective to partially hydrolyze the substrate; (b) preparing an emulsion comprising fat and said first stage reaction product; and then (c) reacting said emulsion with lipase and protease in amounts, under conditions of pH and temperature, and for a time, effective to cause an enzyme reaction resulting in the production of a palatability enhancer.
  • U.S. Patent 4,804,549 issued February 14, 1989 to Howley et al., discloses a method of enhancing the palatability of an nutritionally balanced dog food with high levels of fats including high free fatty acids and which is resistant to package staining.
  • the disclosed method compromises blending a high free fatty acids, and encapsulating binder comprising a protein or a carbohydrate, and water to from an emulsion.
  • the emulsion is dried to produce a palatability enhancer in flowable, particulate form.
  • Pieces of dog food having exterior surfaces are then provided, and the palatability enhancer, which is in flowable particulate form, is mixed with the pieces of dog food.
  • U.S. Patent 5,186,964, issued February 16, 1993, to Gierhart et al. discloses a method of increasing the palatability of an extruded dry cat food composition.
  • the disclosed process comprises topically applying to the cat food a palatability-improving composition consisting essentially of from 0.1 to 99%, by weight, of sodium acid pyrophosphate, in sufficient quantity to deposit from 0.5 to 2.0% of said sodium acid pyrophosphate, by weight of the food composition. While there is extensive teaching in the art of methods to improve the palatability of animal food, there is nothing in the art which teaches the animal food palatability improving composition of the present invention, nor the process for its preparation.
  • the present invention relates to a process for preparing a composition for improving the palatability of animal food, said process comprising:
  • step (b) hydrolyzing the protein contained in the proteinaceous material of the initial mixture, thereby forming a hydrolyzed mixture, wherein said hydrolysis is carried out under conditions sufficient to hydrolyze a sufficient amount of protein to improve the palatability of an animal food when the composition resulting from step (f) of this process is combined with said animal food; (c) inactivating the protein-hydrolyzing enzyme contained in the hydrolyzed mixture, thereby forming an inactivated-mixture; (d) heating or maintaining the inactivated mixture in an initial heating stage at a temperature in the range of from 80°C to 100°C for a period of time in the range of from 10 to 300 minutes;
  • the present invention further relates to the palatability improving composition produced by said process.
  • the present invention still further relates to an animal food product having improved palatability, said product comprising animal food and an amount of said palatability improving composition sufficient to improve the palatability of said animal food.
  • the present invention still further relates to a method of improving the palatability of animal food, said method comprising combining animal food with amounts of said palatability improving composition to improve the palatability of said animal food.
  • DETAILED DESCRIPTION OF THE INVENTION The present invention provides a process for preparing a composition which improves the palatability of animal foods, and preferably improves the palatability of pet foods such as dog food.
  • the present invention also provides a palatability improving composition prepared by the process of the present invention. In the process of the present invention an initial mixture comprising a proteinaceous material and a protein-hydrolyzing enzyme is prepared.
  • the proteinaceous material is one that provides a positive palatability response when hydrolyzed, and is preferably capable of being emulsified and is available in quantity at a reasonable cost.
  • Any proteinaceous material known to those skilled in the art as providing such a positive palatability response may be used in the present innovation.
  • Examples of such proteinaceous materials useful in the present invention include, but are not limited to, meat, soy products, whey, chicken skins, cheese, gluten, meat-by-products, animal offal, poultry-by-products, brewer's yeast, and mixtures thereof, with meat being preferred.
  • Any meat source known to those skilled in the art may be used in the present invention.
  • meat sources useful herein include, but are not limited to, beef liver, deboned beef meat, pork liver, chicken livers and parts, chicken viscera, beef, pork, chicken, turkey, fish, and mixtures thereof.
  • proteinaceous materials which additionally provide all or part of the protein-hydrolyzing enzyme also contained in the initial mixture, such as chicken viscera.
  • Preferred is a combination of from 30% to 70%, more preferably from 40% to 60% by weight chicken viscera, and from 30% to 70%, more preferably from 40% to 60%) by weight beef livers, wherein said weight percentages are based on the weight of the initial mixture.
  • the initial mixture of the present invention also comprises a protein-hydrolyzing enzyme.
  • This protein-hydrolyzing enzyme may be provided to the initial mixture either by the addition of a purified sample of a protein-hydrolyzing enzyme, or, as already stated herein, may be included as an indigenous component of the proteinaceous material added to the initial mixture.
  • the proteinaceous material and protein-hydrolyzing enzyme are combined in a manner to allow for sufficient hydrolysis of the proteinaceous material.
  • any protein-hydrolyzing enzyme known to those skilled in the art may be used in the present invention.
  • useful protein-hydrolyzing enzymes include, but are not limited to, protease enzymes. It is currently contemplated that any protease enzyme derived from plants, animals, or microorganisms, can be employed in the present invention, as long as it is capable of providing the requisite improvement in palatability.
  • protease enzymes useful herein include, but are not limited to, plant proteases such as bromolein and papain, proteases derived from B.cuptilis. and animal derived enzymes such as trypsin and pepsin.
  • the protein-hydrolyzing enzyme typically comprises from 0% to 1%, preferably from O.OP/o to 0.75%, more preferably from 0.1% to 0.5% by weight of the initial mixture.
  • the various protein-hydrolyzing enzymes come in a wide variety of commercial forms, including dry, purified enzymes; enzymes supported on various soluble and insoluble carriers; and enzyme solutions of various strengths.
  • the initial mixture is typically prepared by combining the proteinaceous material with the protein-hydrolyzing enzyme, and this could be done by any manner known to those skilled in the art. For ease of handling, especially in view of the effect of those materials in body tissues, it is preferred to add the protein-hydrolyzing enzyme to the initial mixture in the form of a liquid solution. In addition, water may be added to the initial mixture to allow improved mixing of the proteinaceous material and enzyme.
  • the initial mixture is prepared, it is reacted to prepare a hydrolyzed mixture.
  • the initial mixture is reacted under conditions sufficient to hydrolyze a sufficient amount of protein available in the initial mixture to impart palatability-improving properties to the composition product of the process of the present invention.
  • the protein hydrolysis is typically carried out at a temperature in the range of from
  • a hydrolyzed mixture is formed.
  • the protein-hydrolyzing enzyme contained in the hydrolyzed mixture is then substantially inactivated, thereby forming an inactivated mixture.
  • the protein- hydrolyzing enzyme is preferably inactivated by heating the hydrolyzed mixture to a temperature sufficient to inactivate the particular protein-hydrolyzing enzyme.
  • Alkalase 0.6 L this is accomplished by heating the hydrolyzed mixture to a temperature of at least 80°C, preferably at least 85°C, still more preferably at least 90°C.
  • inactivating the protein-hydrolyzing enzyme may be used, although care must be taken to avoid inactivating any protein-hydrolyzing enzymes through adjustment of the pH.
  • the point in which the pH is adjusted in the present invention is critical, and any early adjustment of the pH will have an adverse effect on the product of a process of the present invention, i.e., will reduce its palatability improving effectiveness.
  • the inactivated mixture is then heated in an initial heating stage.
  • the inactivated mixture is heated to a temperature in the range of from 80°C to 100°C, preferably from 85°C to 95°C, more preferably from 87°C to 92°C, for a period of time in a range of from 10 to 300 minutes, preferably from 15 to 120 minutes, still more preferably from 30 to 60 minutes.
  • This initial heating stage may also involve maintaining the temperature of the initial mixture at an already elevated level, for example by insulating the reaction vessel.
  • the pH of the inactivated mixture is adjusted to within the range of from 2.5 to 3.8, preferably from 2.7 to 3.5, still more preferably from 2.9 to 3.2, thereby forming an acidic mixture.
  • the pH may be adjusted by the addition of any edible acidifying agents known to those skilled in the art.
  • acidifying agents useful in the present invention include, but are not limited to, phosphoric acid and hydrochloric acid, with phosphoric acid being preferred.
  • the amount of acidifying agent added to the inactivated mixture will be known to those skilled in the art as that amount necessary to achieve the desired pH.
  • the adjustment of the pH of the inactivated mixture is carried out in conjunction with heating.
  • the temperature of the inactivated mixture during the pH adjustment is maintained in the range of from 70°C to 100°C, more preferably from 80°C to 90°C.
  • the acidic mixture is then heated in a final heating stage at a temperature and for a period of time sufficient to provide a composition which improves the palatability of animal food when combined therewith.
  • the acidic mixture is preferably heated at a temperature in the range of from 75 °C to 99°C, more preferably from 80°C to 95°C, still more preferably from 85°C to 90°C, for a period of time in the range of from 1 to 24 hours, more preferably from 5 to 15 hours, still more preferably from 8 to 12 hours.
  • this final heating stage may also involve maintaining the temperature of the acidic mixture at an already elevated level, for example by insulating the reaction vessel.
  • the final palatability improving composition prepared by this process has been shown to improve the palatability of animal feed when combined with said animal feed. While not intending to be bound by theory, it is surprising and unexpected that the particular heating, pH adjustment, and further heating of the hydrolyzed proteinaceous material of the present invention, in the sequence provided in the present invention, can provide a palatability- improving composition. It has been found that this palatability-improving composition has palatability-improving properties superior to compositions containing hydrolyzed proteinaceous material prepared by methods which do not include the particular pH and heating sequence of present invention. In a more preferred embodiment, in the process of the present invention the initial heating stage, the acidic mixture forming stage, and the final heating stage are carried out in the presence of air.
  • the oxygen present in the air acts to oxidize off-odor agents contained in the respective mixtures.
  • the necessary amount of air is that amount sufficient to oxidize the off-odor reagents present in the respective mixtures.
  • the process for preparing the palatability improving composition comprises:
  • the present invention further relates to a product for improving the palatability of animal food, wherein said product is prepared by the process comprising:
  • step (b) hydrolyzing the protein contained in the proteinaceous material of the initial mixture, thereby forming a hydrolyzed mixture, wherein said hydrolysis is carried out under conditions sufficient to hydrolyze a sufficient amount of protein to improve the palatability of an animal food when the composition resulting from step (f) of this process is combined with said animal food;
  • the present invention also provides for an animal food composition having improved palatability, wherein said animal food composition comprises animal food and a palatability- improving composition.
  • the palatability improving composition is prepared by the process comprising:
  • step (b) hydrolyzing the protein contained in the proteinaceous material of the initial mixture, thereby forming a hydrolyzed mixture, wherein said hydrolysis is carried out under conditions sufficient to hydrolyze a sufficient amount of protein to improve the palatability of an animal food when the composition resulting from step (f) of this process is combined with said animal food;
  • a preferred animal feed composition according to the present invention comprises animal food and a palatability-improving composition, wherein the palatability-improving composition is prepared by the process comprising:
  • the animal feed composition comprises animal feed, preferably from 85% to 98%, more preferably from 90% to 97%, still more preferably from 95% to 97% by weight animal feed, and a sufficient amount of palatability-improving composition to improve the palatability of the animal feed, preferably from 1% to 15%, more preferably from 2% to 10%, still more preferably from 2.5% to 5% by weight palatability-improving composition.
  • the present invention further provides a process for improving the palatability of an animal food composition.
  • the process comprises:
  • the final animal food/palatability-improving composition mixture is as already described herein.
  • the palatability-improving composition can be incorporated into the animal food in any suitable matter.
  • the palatability-improving composition is incorporated by producing it in situ.
  • the palatability-improving composition can be prepared separately from the animal food and then mixed with or applied to the animal food.
  • the palatability-improving composition to dry animal food by spraying is preferred for dry animal food because it allows uniform surface application without breaking the emulsion. This makes it possible to obtain improved palatability with significantly smaller amounts of the palatability-improving composition.
  • One suitable device for spraying the emulsion to the animal food is a spray nozzle of the kind commonly employed in spray painting.
  • the palatability-improving composition can be in an emulsified state for incorporation into the animal food. In fact, when initially prepared by the process described herein, it is contained in an emulsified state.
  • the palatability-improving composition prepared in this matter is generally applied in any effective amount to improve the palatability of the animal food. It has been found in practice that amounts as low as 0.1 % by weight, based on the total weight on the animal food, has provided sufficient improvement in palatability for dogs. Generally, amounts of greater than 5%> of weight based on the total weight of the animal food are not employed unless the animal food so treated is later diluted with another material such as untreated animal food, meats scraps, water, or the like.
  • Another method of incorporating the palatability-improving composition of the present invention is to mix it directly with other ingredients in the preparations of the animal food.
  • the palatability-improving composition is admixed with other ingredients of animal food such as fat, carbohydrates, protein, vitamins and minerals, in any effective amount to provide an animal food of improved palatability.
  • the palatability-improving composition can generally comprise from 1 to 35%), preferably from 5 to 20%, of the animal food.
  • high concentrations seem to adversely affect the texture of the animal food, and should be avoided where the impairment of the texture outweighs the improvement in palatability.
  • the palatability-improving composition prepared according to the present invention can improve the palatability of animal foods generally, they are especially suitable for use with nutritionally balanced comprising protein, fat, carbohydrates, vitamins and minerals.
  • Example 1 A mixture of meat is prepared by grinding to a 0.32 cm. size the following material: (1) 34.02 kg. chicken viscera, (2) 6.80 kg. mechanically deboned beef, and (3) 6.80 kg. of beef liver. This mixture is conveyed to a jacketed vessel of sufficient volume to hold the mixture to an 80% capacity The material is heated to 60°C by circulating a hot water bath in the jacket of the vessel. The material is agitated during this heating period.
  • the mixture is next allowed to cool moderately while being pumped to another closed vessel.
  • This holding vessel is sufficiently large to hold the mixture to a capacity of no more than 80% full.
  • the mixture is allowed to cool to a temperature of 70°C. 1.81 kg. of Phosphoric acid is added to the mixture, which adjusts the mixture pH to 3.0 While the acid is added, the mixture is continuously agitated by a scrape-surface agitator.
  • the total acid addition time is no more than 15 minutes.
  • the mixture is heated to a temperature of 85°C.
  • the 85°C temperature is maintained for a period of 10 hours by circulating hot water around the jacket of the holding vessel.
  • the mixture is agitated during the 10 hour heating period.
  • the mixture is next sprayed onto pet food kibbles in a continuous-flowing coating reel.
  • the digest is added along with choice white grease at a 1 : 1 ratio, and this mixture is added to dry kibbles at a total concentration of 5%.
  • the final kibble formula has a digest concentration of 2.5%, a grease level of 2.5%, a moisture of 10% and a dry solids content of approximately 90%.
  • Example 2 A mixture of meat is prepared by grinding to a 0.32 cm. size the following material:
  • the mixture is next allowed to cool moderately while being pumped to another closed vessel.
  • This holding vessel is sufficiently large to hold the mixture to a capacity of no more than 80% full.
  • the mixture is allowed to cool to a temperature of 70°C. 1.81 kg. of Phosphoric acid is added to the mixture, which adjusts the mixture pH to 3.0 While the acid is added, the mixture is continuously agitated by a scrape-surface agitator.
  • the total acid addition time is no more than 15 minutes.
  • the mixture is heated to a temperature of 85°C.
  • the 85°C temperature is maintained for a period of 5 hours by circulating hot water around the jacket of the holding vessel.
  • the mixture is agitated during the 5 hour heating period.
  • the mixture is next sprayed onto pet food kibbles in a continuous-flowing coating reel.
  • the digest is added along with choice white grease at a 5:6 ratio, and this mixture is added to dry kibbles at a total concentration of 11%.
  • the final kibble formula has a digest concentration of 5%, a grease level of 6%>, a moisture of 10%) and a dry solids content of approximately 90%.
  • a mixture of meat is prepared by grinding to a 0.32 cm. size the following material: (1) 34.02 kg. chicken viscera, (2) 11.34 kg. of beef liver. This mixture is conveyed to a jacketed vessel of sufficient volume to hold the mixture to an 80% capacity The material is heated to 60°C by circulating a hot water bath in the jacket of the vessel. The material is agitated during this heating period.
  • the mixture is next allowed to cool moderately while being pumped to another closed vessel.
  • This holding vessel is sufficiently large to hold the mixture to a capacity of no more than 80% full.
  • the mixture is allowed to cool to a temperature of 70°C. 1.81 kg. of Phosphoric acid is added to the mixture, which adjusts the mixture pH to 3.0 While the acid is added, the mixture is continuously agitated by a scrape-surface agitator.
  • the total acid addition time is no more than 15 minutes.
  • the mixture is heated to a temperature of 85°C.
  • the 85°C temperature is maintained for a period of 7 hours by circulating hot water around the jacket of the holding vessel.
  • the mixture is agitated during the 5 hour heating period.
  • the mixture is next sprayed onto pet food kibbles in a continuous-flowing coating reel.
  • the digest is added along with choice white grease at a 1 :1 ratio, and this mixture is added to dry kibbles at a total concentration of 5%.
  • the final kibble formula has a digest concentration of 2.5%>, a grease level of 2.5%, a moisture of 10% and a dry solids content of approximately 90%.
  • a mixture of meat is prepared by grinding to a 0.32 cm. size 22.68 kg. chicken necks and backs and 22.68 kg. of mechanically deboned beef. This mixture is conveyed to a jacketed vessel of sufficient volume to hold the mixture to an 80% capacity The material is heated to 60°C by circulating a hot water bath in the jacket of the vessel. The material is agitated during this heating period.
  • the mixture is next allowed to cool moderately while being pumped to another closed vessel.
  • This holding vessel is sufficiently large to hold the mixture to a capacity of no more than 80% full.
  • the mixture is allowed to cool to a temperature of 70°C. 0.23 kg. of Phosphoric acid is added to the mixture, which lowers the mixture pH slightly to approximately 6.0 While the acid is added, the mixture is continuously agitated by a scrape- surface agitator. The total acid addition time is no more than 15 minutes.
  • the mixture is heated to a temperature of 85°C.
  • the 85°C temperature is maintained for a period of 1/2 hour by circulating hot water around the jacket of the holding vessel.
  • the mixture is agitated during the 1/2 hour heating period.
  • This acidified digest is pumped continuously from the holding tank to a extrusion process as described below.
  • the acidified digest is added continuously to a preconditioner.
  • a dry mixture consisting of 40% ground corn, 27% wheat, 27% soy, and 6% other vitamin and mineral materials, is also fed to the preconditioner, along with the acidified digest.
  • the ratio of acidified digest to dry mixture being fed to the preconditioner is approximately 1 :4 (acidified digest:dry mixture).
  • water and steam are added to the contents of the preconditioner. This brings the total moisture of the mixture to 20 to 25%) (including the moisture which exists as part of the dry mixture's natural content).
  • the mean residence time of the resulting wet dough in the preconditioner is approximately 2 to 5 minutes.
  • the wet dough is next transferred to an Anderson extruder.
  • the extruder has a 7.62 cm. diameter and a typical screw profile suitable for extruding pet food. Water and steam are added to the extrudate in the barrel of the extruder. The extruder screw rotates at 150 rpm and produces kibbles at a rate of 250 kg. per hour. The final extrudate has a moisture content of 25 to 35%) (wet basis) and a temperature of no less than 120°C. Kibbles are produced by extruding the wet dough through a die consisting of 10 openings, all of which have the same shape. As the dough exits the extruder through the die, it is pelleted continuously by a fly-knife cutter. Kibbles exiting the extruder are transferred directly to a dryer, where they are dried to a moisture of 8% to 10% wet basis.
  • the dry kibbles are next enrobed with a mixture of the digest and choice white grease.
  • the digest and choice white grease mixture is sprayed onto the kibbles in a continuous- flowing coating reel.
  • the ratio of digest to choice white grease is 1 :1, and this mixture is added to dry kibbles at a total concentration of 5%.
  • the final kibble formula has a digest concentration of 2.5%), a grease level of 2.5%, a moisture content of 10% and a dry solids content of approximately 90%o.

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Abstract

La présente invention concerne un procédé d'élaboration d'une composition destinée à améliorer l'appétibilité des produits d'alimentation animale. Le procédé enchaîne les opérations suivantes: (a) préparation d'un mélange initial à base de substance protidique et d'une enzyme hydrolysant les protéines, l'enzyme hydrolysant les protéines constituant une proportion pondérale de 0,01 à 0,5 % du mélange initial; (b) hydrolyse de la protéine contenue dans la substance protidique du mélange initial pour constituer le mélange hydrolysé, l'hydrolyse étant réalisée dans des conditions appropriées à l'hydrolyse d'une quantité de protéines suffisante pour améliorer l'appétibilité du produit d'alimentation animale lorsque la composition résultant de l'opération (f) du présent procédé sera combinée audit produit d'alimentation animale; (c) inactivation de l'enzyme hydrolysant les protéines contenues dans le mélange hydrolysé produisant un mélange inactivé; (d) chauffe ou maintien pendant une période comprise entre 10 et 300 minutes du mélange en phase initiale de chauffe à une température comprise entre 80 °C et 100 °C; (e) après la phase initiale de chauffe, rectification du pH du mélange inactivé à une valeur comprise entre 2,8 et 3,8 tout en maintenant la température du mélange inactivé entre 80 °C et 100 °C pour obtenir un mélange acide; et (f) chauffe ou maintien du mélange acide lors de la phase finale de chauffe à une température et pendant une période suffisantes à l'obtention d'une composition qui, lorsqu'elle est combinée au produit d'alimentation animale, en accroît l'appétibilité, le procédé ayant ainsi permis d'élaborer une composition améliorant l'appétibilité du produit d'alimentation animale. La présente invention concerne également un produit d'alimentation animale à l'appétibilité accrue, ledit produit comprenant un produit d'alimentation animale et ladite composition améliorant l'appétibilité des produits d'alimentation animale en quantité suffisante pour améliorer l'appétibilité dudit produit d'alimentation animale. En outre, la présente invention concerne un procédé d'amélioration de l'appétibilité des produits d'alimentation animale, ledit procédé incluant la combinaison de produits d'alimentation animale avec de ladite composition d'amélioration de l'appétibilité en quantités suffisantes pour améliorer l'appétibilité dudit produit d'alimentation animale.
PCT/US1995/001510 1994-02-14 1995-02-14 Compositions et procedes ameliorant l'appetibilite des produits d'alimentation animale WO1995021540A1 (fr)

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AU19119/95A AU1911995A (en) 1994-02-14 1995-02-14 Animal food palatability improving composition and process

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US19633394A 1994-02-14 1994-02-14
US196,333 1994-02-14

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EP0951837A1 (fr) * 1998-04-16 1999-10-27 Biotec Asa Peptides bioactifs, leur utilisation et procédé de production
WO2001058275A2 (fr) * 2000-02-08 2001-08-16 F Hoffmann-La Roche Ag Utilisation de subtilisines stables en milieu acide dans des aliments pour animaux
WO2001084950A1 (fr) * 2000-05-08 2001-11-15 The Iams Company Composition dietetique hypoallergenique et procede permettant de diagnostiquer des allergies alimentaires chez des animaux de compagnie
WO2003103412A2 (fr) * 2002-06-11 2003-12-18 Nestec Ltd. Procede de preparation d'une digestibilite amelioree et d une composition modulant l'indice de feces destinee a un animal
US6783777B2 (en) 2001-09-13 2004-08-31 Land O'lakes, Inc. Method of feeding swine
US6855548B2 (en) 2000-02-08 2005-02-15 F. Hoffman-La Roche Ag Use of acid-stable proteases in animal feed
WO2005048714A1 (fr) 2003-11-07 2005-06-02 Hill's Pet Nutrition, Inc. Composition liquide destinee a augmenter l'ingestion d'eau totale
US6960462B2 (en) 2000-02-08 2005-11-01 Dsm Ip Assets B.V Use of acid-stable subtilisin proteases in animal feed
US7588926B2 (en) 2003-02-07 2009-09-15 Novozymes A/S Proteases
US7892808B2 (en) 2003-10-10 2011-02-22 Norozymes A/S Protease variants
EP2488047A1 (fr) * 2009-10-09 2012-08-22 Nestec S.A. Procédés pour améliorer l'appétibilité de digestat animal
US8357408B2 (en) 2004-06-21 2013-01-22 Novozymes A/S Proteases
EP1887854B1 (fr) 2005-06-01 2017-10-04 Hill's Pet Nutrition, Inc. Procédés d'amélioration de la sapidité de compositions destinées à la consommation animale
EP3659442A1 (fr) * 2018-11-27 2020-06-03 Tönnies Holding ApS & Co. KG Composition alimentaire pour animaux de compagnie et son procédé de préparation
KR20220074093A (ko) * 2020-11-27 2022-06-03 주식회사 엔제이프로퍼티 반려동물 사료첨가제 제조 방법
CN114681452A (zh) * 2020-12-31 2022-07-01 佛山市南海东方澳龙制药有限公司 一种犬用复方芬苯达唑咀嚼片及其制备方法

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US4089978A (en) * 1976-03-30 1978-05-16 General Foods Corporation Pet food acceptability enhancer
GB1583644A (en) * 1977-08-18 1981-01-28 Spillers Ltd Pet food
US4731248A (en) * 1986-02-18 1988-03-15 Ralston Purina Company Production of palatability enhancers from the autolysis of filamentous fungi

Cited By (46)

* Cited by examiner, † Cited by third party
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US6376650B1 (en) 1998-04-16 2002-04-23 Biotec Asa Bioactive peptides, uses thereof and process for the production of same
US7358332B2 (en) 1998-04-16 2008-04-15 Seagarden As Bioactive peptides, uses thereof and process for the production of same
EP0951837A1 (fr) * 1998-04-16 1999-10-27 Biotec Asa Peptides bioactifs, leur utilisation et procédé de production
US6958385B2 (en) 1998-04-16 2005-10-25 Biotec Pharmacon Asa Bioactive peptides, uses thereof and process for the production of same
CN100429990C (zh) * 2000-02-08 2008-11-05 Dsmip资产公司 酸-稳定性蛋白酶在动物饲料中的用途
EP1642506A2 (fr) * 2000-02-08 2006-04-05 DSM IP Assets B.V. Utilisation de subtilisines stables en milieu acide dans des aliments pour animaux
WO2001058276A3 (fr) * 2000-02-08 2002-02-21 Hoffmann La Roche Utilisation de proteases a acidite stable dans l'alimentation animale
JP2003521907A (ja) * 2000-02-08 2003-07-22 エフ．ホフマン−ラ ロシュ アーゲー 動物飼料における酸安定性ズブチリシンプロテアーゼの使用
JP4933013B2 (ja) * 2000-02-08 2012-05-16 ディーエスエム アイピー アセッツ ビー．ブイ． 動物飼料における酸安定性ズブチリシンプロテアーゼの使用
US8067238B2 (en) 2000-02-08 2011-11-29 Dsm Ip Assets Bv Use of acid stable protease in animal feed
US7658965B2 (en) 2000-02-08 2010-02-09 Dsm Assets B.V. Use of acid stable protease in animal feed
AU777210B2 (en) * 2000-02-08 2004-10-07 Dsm Ip Assets B.V. Use of acid-stable subtilisin proteases in animal feed
US6855548B2 (en) 2000-02-08 2005-02-15 F. Hoffman-La Roche Ag Use of acid-stable proteases in animal feed
US7608444B2 (en) 2000-02-08 2009-10-27 Dsm Ip Assets B.V. Use of acid stable protease in animal feed
AU777210C (en) * 2000-02-08 2005-08-04 Dsm Ip Assets B.V. Use of acid-stable subtilisin proteases in animal feed
WO2001058275A2 (fr) * 2000-02-08 2001-08-16 F Hoffmann-La Roche Ag Utilisation de subtilisines stables en milieu acide dans des aliments pour animaux
US6960462B2 (en) 2000-02-08 2005-11-01 Dsm Ip Assets B.V Use of acid-stable subtilisin proteases in animal feed
WO2001058275A3 (fr) * 2000-02-08 2002-02-21 Hoffmann La Roche Utilisation de subtilisines stables en milieu acide dans des aliments pour animaux
WO2001058276A2 (fr) * 2000-02-08 2001-08-16 F Hoffmann-La Roche Ag Utilisation de proteases a acidite stable dans l'alimentation animale
EP1642506A3 (fr) * 2000-02-08 2007-04-25 DSM IP Assets B.V. Utilisation de subtilisines stables en milieu acide dans des aliments pour animaux
CN1293191C (zh) * 2000-02-08 2007-01-03 Dsmip资产公司 酸－稳定性枯草蛋白酶在动物饲料中的用途
US7067147B2 (en) 2000-05-08 2006-06-27 The Iams Company Hypoallergenic dietary companion animal composition containing hydrolyzed poultry protein
WO2001084950A1 (fr) * 2000-05-08 2001-11-15 The Iams Company Composition dietetique hypoallergenique et procede permettant de diagnostiquer des allergies alimentaires chez des animaux de compagnie
US6783777B2 (en) 2001-09-13 2004-08-31 Land O'lakes, Inc. Method of feeding swine
WO2003103412A3 (fr) * 2002-06-11 2004-04-08 Nestec Ltd Procede de preparation d'une digestibilite amelioree et d une composition modulant l'indice de feces destinee a un animal
WO2003103412A2 (fr) * 2002-06-11 2003-12-18 Nestec Ltd. Procede de preparation d'une digestibilite amelioree et d une composition modulant l'indice de feces destinee a un animal
US7588926B2 (en) 2003-02-07 2009-09-15 Novozymes A/S Proteases
US7906310B2 (en) 2003-02-07 2011-03-15 Novozymes A/S Proteases
US8772011B2 (en) 2003-10-10 2014-07-08 Novozymes A/S Protease variants
US8377677B2 (en) 2003-10-10 2013-02-19 Novozymes A/S Protease variants
US9131711B2 (en) 2003-10-10 2015-09-15 Novozymes A/S Protease variants
US7892808B2 (en) 2003-10-10 2011-02-22 Norozymes A/S Protease variants
EP1679968A4 (fr) * 2003-11-07 2008-01-16 Hills Pet Nutrition Inc Composition liquide destinee a augmenter l'ingestion d'eau totale
EP1679968A1 (fr) * 2003-11-07 2006-07-19 Hill's Pet Nutrition Inc. Composition liquide destinee a augmenter l'ingestion d'eau totale
WO2005048714A1 (fr) 2003-11-07 2005-06-02 Hill's Pet Nutrition, Inc. Composition liquide destinee a augmenter l'ingestion d'eau totale
US9279115B2 (en) 2004-06-21 2016-03-08 Novozymes A/S Proteases
US8357408B2 (en) 2004-06-21 2013-01-22 Novozymes A/S Proteases
US9279114B2 (en) 2004-06-21 2016-03-08 Novozymes A/S Proteases
EP1887854B1 (fr) 2005-06-01 2017-10-04 Hill's Pet Nutrition, Inc. Procédés d'amélioration de la sapidité de compositions destinées à la consommation animale
EP2488047A4 (fr) * 2009-10-09 2014-04-23 Nestec Sa Procédés pour améliorer l'appétibilité de digestat animal
AU2010303873B2 (en) * 2009-10-09 2015-08-20 Nestec S.A. Methods for enhancing animal digest palatability
EP2488047A1 (fr) * 2009-10-09 2012-08-22 Nestec S.A. Procédés pour améliorer l'appétibilité de digestat animal
EP3659442A1 (fr) * 2018-11-27 2020-06-03 Tönnies Holding ApS & Co. KG Composition alimentaire pour animaux de compagnie et son procédé de préparation
KR20220074093A (ko) * 2020-11-27 2022-06-03 주식회사 엔제이프로퍼티 반려동물 사료첨가제 제조 방법
KR102549330B1 (ko) 2020-11-27 2023-06-30 주식회사 남전물산 반려동물 사료첨가제 제조 방법
CN114681452A (zh) * 2020-12-31 2022-07-01 佛山市南海东方澳龙制药有限公司 一种犬用复方芬苯达唑咀嚼片及其制备方法

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AU1911995A (en) 1995-08-29

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