Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
  • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
  • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
  • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23K—FODDER
  • A23K10/00—Animal feeding-stuffs
  • A23K10/20—Animal feeding-stuffs from material of animal origin
  • A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
• • 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

Definitions

• the invention relates generally to animal digests and particularly to methods for enhancing the palatability of animal digests.
• Animal digests are materials produced by chemical and/or enzymatic hydrolysis of clean and undecomposed animal tissue. Generally, the animal tissue does not include hair, horns, teeth, hooves, or feathers, except in trace amounts that are unavoidable in normal manufacturing practices. Animal digests are frequently applied to the surface of animal foods to increase palatability, e.g. , liquid animal digest applied onto a dry pet food as a palatability enhancer.
• the production of animal digests involves generating a viscera-based protein hydrolysate followed by a Maillard reaction between the proteins produced by the hydrolysis and other compounds in the viscera, e.g., endogenous and exogenous reducing sugars.
• the viscera are collected and allowed to digest until endogenous proteases hydrolyze much of the protein.
• the hydrolyzed protein is then available to participate in Maillard reactions with the reducing sugars.
• the resulting Maillard reaction products increase the palatability of the digest.
• the pH of untreated viscera is typically about 6.0.
• many of the endogenous proteases responsible for protein hydrolysis in viscera do not function optimally at this pH.
• the pH must be adjusted to a pH that optimizes enzymatic activity, generally from about 7.3 to about 8.5. This pH range is the optimal pH range for trypsin and chymotrypsin activity, the two major proteases in viscera responsible for the majority of protein hydrolysis.
• One or more of these or other objects are achieved using methods that require adding anti-gelling agents to animal digests in conjunction with adjusting the pH to a pH optimal for proteases used to hydrolyze viscera proteins.
• the anti-gelling agents maximize the production of viscera protein hydrolysates that can participate in Maillard reactions and increase the palatability of the animal digest.
• the resulting animal digests are mixed with or applied onto comestible ingredients to enhance the palatability of comestible compositions that use animal digest as a palatability enhancer, e.g., pet foods.
• viscera means animal tissue useful for producing animal digests.
• anti-gelling agent means any compound, composition, or other material that reduces protein gelling in viscera during the process used to produce animal digests.
• enhanced palatability and “enhancing palatability” mean that an animal digest or product comprising the animal digest prepared using the anti-gelling agents of the invention is more palatable than an animal digest or product comprising the animal digest prepared without using the anti-gelling agents of the invention.
• ranges are used herein in shorthand, so as to avoid having to list and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, as the upper value, lower value, or the terminus of the range.
• the invention provides methods for enhancing the palatability of animal digests.
• the methods comprise:
• the invention is based upon the discovery that the proteases in viscera do not function effectively at the typical viscera pH; the pH needs to be adjusted to optimize protease activity and increase protein hydrolysis in the viscera; adjusting the pH causes protein gelling that inhibits protein hydrolysis; anti-gelling agents minimize this protein gelling and therefore increase protein hydrolysis; and an increase in protein hydrolysis increases the concentration of Maillard reactants that produce Maillard reaction products that increase palatability of the digest.
• the viscera used in the invention can be obtained from any suitable source. Methods for obtaining viscera, the tissue used for viscera, and the methods for processing viscera to produce animal digest vary depending on the animal and the viscera; such are well known to skilled artisans.
• the viscera useful in the invention is viscera from any animal that contains tissue useful for producing animal digest, e.g. , the viscera is a poultry, pork, fish, or beef viscera.
• viscera include the soft internal organs of the body, especially those contained within the abdominal and thoracic cavities.
• the tissue and organs used for viscera varies from animal to animal, e.g., "chicken viscera" may include heads and feet.
• viscera is given by the Association of American Feed Control Officials, Inc. (AAFCO).
• AAFCO defines viscera in general as all the organs in the three great cavities of the body (abdominal, thoracic, and pelvic) but defines viscera for fish as all organs in the great cavity of the body, including the gills, heart, liver, spleen, stomach, and intestines.
• AAFCO defines viscera for mammals as all organs in the great cavity of the body, including the esophagus, heart, liver, spleen, stomach, and intestines, but excludes the contents of the intestinal tract and defines viscera for poultry as all organs in the great cavity of the body, including the esophagus, heart, liver, spleen, stomach, crop, gizzard, undeveloped eggs, and intestines.
• the viscera are poultry viscera.
• the viscera may be pretreated as known to skilled artisans, e.g., by stirring, homogenizing, emulsifying, and the like.
• the anti-gelling agents are added to the viscera using any suitable means or method. Generally, the anti-gelling agents are added to the viscera by pouring the anti- gelling agents into the viscera while the viscera are stirred to ensure an essentially homogenous distribution of the anti-gelling agents in the viscera. Many such methods are known to skilled artisans.
• the anti-gelling agents are any compounds, compositions, or other materials that reduce or prevent viscera protein gelling.
• the anti-gelling agents are any charged compounds capable of interrupting the electrostatic interactions between proteins, e.g. electrolytes.
• the anti-gelling agents are trisodium citrate and sodium sulfate.
• the anti-gelling agents are arginine, histidine, and lysine.
• the anti-gelling agents are electrolytes.
• the electrolytes effectively prevent protein gelling by creating an electrostatic repulsion among the proteins. This repulsion keeps the proteins in a homogenous solution as the pH is adjusted and at the pH used to maximize the protease activity.
• Using the anti-gelling electrolytes increases the degree of protein hydrolysis, likely because the proteins in solution are more accessible to the proteases than they would be in the gel.
• the electrolytes are any electrolytes that reduce or prevent gelling as described herein.
• the electrolytes are strong or weak electrolytes that ionize in viscera and are compatible with viscera, e.g. , sodium chloride (NaCl), potassium chloride (KC1), tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP), disodium orthophosphate (DSP), sodium tripolyphosphate (STPP), sodium acid pyrophosphate (SAPP), sodium hexametaphosphate (sodium hexametaphosphate), and combinations thereof.
• electrolytes include ionic compounds such as bromides, fluorides, bisulfates, acetates, borates, citrates, bicarbonates, sodium salts, potassium salts, calcium salts, magnesium salts; copper iodide; and combinations thereof.
• ionic compounds such as bromides, fluorides, bisulfates, acetates, borates, citrates, bicarbonates, sodium salts, potassium salts, calcium salts, magnesium salts; copper iodide; and combinations thereof.
• the electrolytes are NaCl, TSPP, and combinations thereof.
• the anti-gelling agents are added to the viscera in any amount required to minimize protein gelling.
• the anti-gelling agents are added to the viscera in amounts of from about 0.5 to about 5%, preferably from about 1 to about 4.5%, most preferably from about 1 to about 4%.
• additional water is added to the viscera mixture to ensure that the anti-gelling agents dissolve and remain in solution in the mixture, particularly the electrolytes.
• Methods for evaluating gelling in viscera are known to skilled artisans.
• the gelling is observed visually.
• the gelling is measured by determining the difficulty of stirring the viscera, e.g., measuring the shear stress.
• the viscosity can be measured using a viscometer or the viscoelastic properties can be measured using a rheometer.
• the pH can be altered using any method and compound or composition that is capable of affecting the pH of viscera and compatible with viscera.
• Such compounds or compositions are added in amounts sufficient to achieve the desired pH.
• Such compounds include sodium hydroxide (NaOH), tris-base, phosphoric acid (H 3 P0 4 ), hydrochloric acid (HC1), sulfuric acid (H 2 S0 4 ), citric acid, and acetic acid.
• NaOH sodium hydroxide
• tris-base tris-base
• phosphoric acid H 3 P0 4
• hydrochloric acid HC1
• sulfuric acid H 2 S0 4
• citric acid citric acid
• acetic acid Generally, the compounds are added to the viscera mixture with stirring.
• NaOH is added to and thoroughly mixed with the viscera to increase the pH.
• the pH is adjusted to from about 7.4 to about 8.4, preferably from about 7.6 to about 8.2, most preferably from about 7.8 to about 8.0.
• the proteases are permitted to hydrolyze viscera proteins using any method known to skilled artisans.
• the viscera mixture is heated to increase enzyme activity and hydrolysis rate.
• the viscera mixture is heated to from about 50°C to about 75°C for from about 0.25 to about 4 hours, preferably 0.5 to 2 hours, most preferably 0.5 to 1 hour.
• the mixture is heated to any temperature that facilitates Maillard reactions.
• the mixture is heated to a temperature of from about 70°C to about 1 10°C, preferably from about 80°C to about 100°C, most preferably 85°C to about 95°.
• the mixture is heated using any suitable method, e.g. , by direct steam injection, indirect heating via the vessel wall, or indirect steam heating in a jacketed vessel. Other methods are known to skilled artisans, e.g. , heat exchangers.
• the methods comprise:
• the methods further comprise adding one or more exogenous proteases to the viscera or the viscera mixture, preferably just before adjusting the pH of the mixture.
• the exogenous proteases can be added at any step in the method before permitting the proteases in the mixture to hydrolyze the proteins in the mixture. Any protease that is compatible with the viscera and that increases protein hydrolysis can be added.
• the exogenous proteases can be exopeptidases such as aminopeptidases and carboxypeptidases; endopeptidases such as trypsin, chymotrypsin, papain, alcalase, elastase, protemax, neutrase, fiavourzyme, and combinations thereof.
• the exogenous proteases are trypsin, chymotrypsin, amino-peptidase, carboxy-peptidase, calpain and combinations thereof.
• the exogenous proteases are added in amounts of from about 0.01 to about 4%, preferably from about 0.05 to about 0.2%, most preferably from about 0.1 to about 1%.
• the exogenous proteases are added to the mixture using any suitable method, generally by pouring the proteases into the mixture with stirring.
• the methods further comprise adding one or more reducing sugars to the mixture, preferably just before heating the mixture.
• the reducing sugars can be added at any step in the method before heating.
• the reducing sugars are any reducing sugars known to skilled artisans to participate in the Maillard reaction and produce Maillard reaction products.
• Typical reducing sugars include aldoses or ketoses such as glucose, fructose, rhamnose, maltose, lactose, glyceraldehyde, dihydoxyacetone, arabinose, xylose, ribose, mannose, erythrose, threose, galactose, and combinations thereof.
• the reducing sugars are added in any amount that facilitates desirable Maillard reactions with the proteins and other Maillard reactants in the mixture.
• the reducing sugars are added in amounts of from about 0.1 to about 5%, preferably from about 0.5 to about 4%, most preferably from about 1 to about 3%.
• the methods further comprise adding one or more amino acids to the mixture, preferably just before heating the mixture.
• the amino acids can be added at any step in the method before heating.
• the amino acids are any amino acids known to skilled artisans to participate in the Maillard reaction and produce Maillard reaction products. Typical amino acids include glycine, alanine, cysteine, methionine, proline, and combinations thereof.
• the amino acids are added in any amount that facilitates desirable Maillard reactions with the reducing sugars and other Maillard reactants in the mixture.
• the amino acids are added in amounts of from about 0.1 to about 5%, preferably from about 0.2 to about 3%, most preferably from about 0.3 to about 2%.
• the amino acids are added in amounts of from about 0.4 to about 1%.
• the methods further comprise adding one or more reducing sugars and one or more amino acids to the mixture as described herein.
• the amount of reducing sugars and amino acids added to the mixture is controlled to prevent excess Maillard reactions that cause excessive browning and other undesirable reactions.
• the reducing sugars and amino acids are added to the mixture using any suitable method, generally by pouring the compounds into the mixture with stirring. When both are used, the reducing sugars and amino acids are added individually or are mixed before they are added to the viscera mixture.
• the methods comprise:
• the methods comprise:
• the methods comprise:
• the anti-gelling agents are electrolytes as described herein and the exogenous proteases are trypsin, chymotrypsin, and combinations thereof.
• the electrolytes are NaCl, TSPP, and combinations thereof.
• the methods comprise:
• the anti-gelling agents are electrolytes as described herein, preferably NaCl, TSPP, and combinations thereof.
• the methods of the invention produce animal digests that have enhanced palatability.
• the invention provides animal digests made by the methods of the invention.
• the digests have enhanced palatability compared to digests made without using the anti-gelling agents.
• the invention provides comestible compositions comprising one or more comestible ingredients and one or more animal digests, wherein the animal digests are made by the methods of the invention.
• the comestible ingredients are any ingredients suitable for consumption by animals.
• the animal digests and comestible ingredients are admixed to produce the composition.
• the animal digests and one or more comestible ingredients are admixed and subsequently mixed with one or more additional comestible ingredients to produce the composition.
• the comestible ingredients are used to produce a food composition and the animal digests are applied to the food composition, e.g., coated onto all or part of the food composition.
• the comestible ingredients are used to produce a pet food composition such as a pet food kibble and the animal digests are applied to the pet food composition.
• the pet food composition is produced by extrusion. Such ingredients and methods are known to skilled artisans.
• the animal digests may be in the form of liquid animal digest or solid animal digest.
• Solid animal digest as known to skilled artisans, is prepared by removing the water from liquid animal digest, typically by spray drying to obtain a powder form of the digest.
• the comestible compositions with the animal digest of the invention have enhanced palatability.
• the invention provides methods for producing a comestible composition having enhanced palatability comprising admixing one or more animal digests and one or more comestible ingredients or applying one or more animal digests to all or part of one or more comestible ingredients, where the animal digests are made using the methods of the invention.
• the invention provides methods for reducing protein gelling in pH adjusted viscera used to make animal digests.
• the methods comprise:
• the invention provides the pH adjusted viscera made using the methods of the invention.
• the invention provides product manufacturing production lines suitable for producing comestible compositions having enhanced palatability comprising:
• the devices capable of producing a comestible composition are extruders and related equipment that produce kibbles suitable for use as a pet food composition and the devices capable of mixing an animal digest with the comestible ingredients or applying an animal digest to all or part of the comestible ingredients are coating equipment that applies the animal digest to the surface of the food composition.
• Such equipment is well known to skilled artisans in the pet food industry.
• the invention provides a means for communicating information about or instructions for one or more of (1) methods for making animal digests using the methods of the invention; (2) methods for preventing gelling in pH adjusted animal digests; (3) methods for making comestible compositions of the invention, particularly pet food compositions, (4) methods for reducing or preventing protein gelling in viscera; and (5) contact information for consumers to use if they have a question about the animal digests of the invention or methods for making or using the digests.
• the means comprise one or more of a physical or electronic document, digital storage media, optical storage media, audio presentation, audiovisual display, or visual display containing the information or instructions.
• the means is selected from the group consisting of a displayed website, a visual display kiosk, a brochure, a product label, a package, a package insert, an advertisement, a handout, a public announcement, an audiotape, a videotape, a DVD, a CD- ROM, a computer readable chip, a computer readable card, a computer readable disk, a USB device, a Fire Wire device, a computer memory, and any combination thereof.
• Useful instructions include techniques and step sequences involved in the methods used to make the animal digests; methods for selecting, handling, and using the anti-gelling agents used to prevent gelling in viscera; methods for adjusting the pH; selection of exogenous proteases and methods for using such proteases; methods for selecting and using reducing sugars and amino acids; and methods for producing a Maillard reaction.
• the communication means is useful for instructing on the benefits of using the present invention and for providing contact information for a consumer or user of the invention to obtain help in using the invention.
• the invention provides packages comprising a material suitable for containing animal digests and a label affixed to the packages containing a word or words, picture, design, acronym, slogan, phrase, or other device, or combination thereof, that indicates that the contents of the package contains an animal digest having enhanced palatability made according to the methods of the invention.
• a device comprises the words "animal digest having enhanced palatability” or "animal digest formulated using anti-gelling agents” or an equivalent expression printed on the package.
• Any package or packaging material suitable for containing animal digests is useful in the invention, e.g., a bag, box, bottle, tank car, trucker tank car, can, pouch, and the like manufactured from paper, plastic, foil, metal, and the like.
• the packages contain the animal digests of the invention.
• the invention provides packages comprising comestible compositions made using the animal digests of the invention and a label affixed to the packages containing a word or words, picture, design, acronym, slogan, phrase, or other device, or combination thereof, that indicates that the contents of the package contains comestible ingredients having enhanced palatability.
• a device comprises the words "enhanced palatability” or "food composition having enhanced palatability” or an equivalent expression printed on the package.
• Any package or packaging material suitable for containing comestible compositions of the invention can be used, e.g. , a bag, box, bottle, can, pouch, and the like manufactured from paper, plastic, foil, metal, and the like.
• Dry ingredients as shown in Table 1 were added to the viscera mixture and the viscera/dry ingredient blend was heated to 200°F (93.3°C) and held at 200°F for 60 minutes to allow Maillard flavor development.
• the digest was cooled to 1 10 to 120°F (43-48°C) and sieved through a 60 mesh screen. 8.25 pounds of phosphoric acid (75%) was added and mixed to adjust the pH of the digest to pH 2.6.
• Example 1 The procedure in Example 1 was repeated using the ingredients in Table 2, except that the anti-gelling agents sodium chloride and tetrasodium pyrophosphate were dissolved in water and mixed with the viscera prior to the pH adjustment.
• Example 1 there was no noticeable change in the viscosity and handling of the viscera mixture.
• This viscera mixture was then heated to 158°F (70°C) and held at 158°F for 45 minutes. Dry ingredients (amino acids, reducing sugars, and potassium sorbate) as shown in Table 2 were added to the viscera mixture and the viscera/dry ingredient blend was heated to 200°F (93.3°C) and held at 200°F for 60 minutes to allow Maillard flavor development.
• the digest was cooled to 1 10-120°F (43- 48°C) and sieved through a 60 mesh screen. 8.25 pounds of Phosphoric acid (75%) was added and mixed to adjust the pH of the digest to pH 2.6.
• Example 2 The procedure in Example 2 was repeated using the ingredients in Table 3, except that 16.8 pounds of water was added and mixed prior to the pH adjustment and the anti- gelling agents were omitted. A significant increase in viscosity and gelling was noticeable on adjusting the pH of the viscera mixture.
• Example 3 The procedure in Example 3 was repeated using the ingredients in Table 4, except after the digest is acidified to pH 2.6, it was spiked with 3.98 pounds of sodium chloride and 0.41 pounds of tetrasodium pyrophosphate. The resulting animal digest did not show a palatability enhancement when compared to the animal digest that had the anti-gelling agents added before protease digestion.
• the animal digests from Examples 1, 2, 3, and 4 were used to coat dry pet food kibbles having the formula shown in Table 6. Coating was done using a drum coater. The kibbles were coated with animal fat followed by animal digest by spraying the fat and digest onto the kibbles while continuously tumbling the kibbles in the drum.
• the amount of glucose and xylose in the animal digest made using anti-gelling agents is significantly lower than in the animal digest made without anti- gelling agents. This shows that there were more Maillard reactions consuming the reducing sugars in the digest made using anti-gelling agents. More Maillard reactions mean more Maillard reaction products that enhance the palatability of the digest. As an observation, the digests produced using the invention are darker than digests produced without the invention. This indicates the presence of more Maillard reaction products.

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• 2010
  • 2010-10-08 CA CA2777156A patent/CA2777156A1/en not_active Abandoned
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