WO2019127339A1 - 一种可食用物及其制备方法 - Google Patents

一种可食用物及其制备方法 Download PDF

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Publication number
WO2019127339A1
WO2019127339A1 PCT/CN2017/119766 CN2017119766W WO2019127339A1 WO 2019127339 A1 WO2019127339 A1 WO 2019127339A1 CN 2017119766 W CN2017119766 W CN 2017119766W WO 2019127339 A1 WO2019127339 A1 WO 2019127339A1
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Prior art keywords
protein
weight
starch
artificial
antler
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PCT/CN2017/119766
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English (en)
French (fr)
Inventor
王陈
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重庆博力生物科技有限公司
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Priority to PCT/CN2017/119766 priority Critical patent/WO2019127339A1/zh
Publication of WO2019127339A1 publication Critical patent/WO2019127339A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • 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

Definitions

  • the invention belongs to the technical field of food, and particularly relates to edible foods and preparation methods thereof.
  • the antlers are the horns of the deer sika deer or red deer.
  • the horns of the Cervus elaphus Linnaeus or the sika deer (Cervus nippon Temminck) or the horns that fall off in the spring after the sawing are called “the red deer horn", the “sweet antler”, and the “antler antler ".
  • the red deer horns are mostly branched and usually divided into 4-6 branches with a total length of 50-120 cm.
  • the main branch is curved and has a diameter of 3-6 cm.
  • the base is disc-shaped with irregular knob-like protrusions, usually called “pearl disc”, and there are often sparse and small holes in the periphery.
  • the side branches extend in a multi-directional direction.
  • the first branch is close to the pearl disk, and protrudes at a right angle or an obtuse angle to the main stem.
  • the second branch extends close to the first branch, and is usually called a "sitting branch"; the second branch is The third branch is far apart.
  • the surface is taupe or grayish yellow, shiny, smooth at the corners, and often has a ridge-like protrusion in the middle and lower parts. It is often called a "bone nail” and has intermittent longitudinal edges of varying lengths, usually called “bitter gourd”. ". Hard, cross-section of the outer ring bone, grayish white or micro-belt light brown, mostly grayish brown or blue-gray in the middle, with honeycomb holes.
  • Sika antlers usually divided into 3-4 branches, 30-60 cm in length and 2.5-5 cm in diameter.
  • the lateral branches are extended to both sides, the first branch is closer to the pearl disk, the second branch is farther away from the first branch, and the end of the main branch is divided into two small branches.
  • the surface is yellowish brown or grayish brown, and the branches are grayish white.
  • Below the branches there are obvious bone nails, which are arranged in the longitudinal direction as "bitter gourd edges", and the top is grayish white or grayish yellow and shiny.
  • Kidney deficiency dizziness, deafness, darkness, impotence, slippery essence, cold infertility, thinness, romance, chills, cold pain in the lumbar spine, soft bones, uterine bleeding, rash, blood stasis Pain, yin and sore and long-term illness and deficiency. Warm kidney, strong bones.
  • antlers are derived from different deer individuals, the individual differences of the deer individuals lead to differences in shape, nature, taste, and the like of the antlers. These characteristics result in large differences between the different batches of antlers.
  • natural antlers have a high hardness, and sharp parts tend to puncture the animal's gums, and are not suitable for young animals (such as puppies) or older animals (such as older dogs).
  • due to the high hardness of natural antlers some animals take longer (or even days) to eat. This causes bacteria to grow on the antlers and the animal's mouth odor is severe. This causes a lot of trouble for animal breeders (such as pet owners).
  • the inventor achieved the stated goal through creative labor.
  • the present invention provides an edible product, wherein the edible material is an artificial antler, and the artificial antler comprises starch; a plasticizer; and water.
  • the weight ratio of starch, plasticizer, water is from about 1.000: from about 0.030 to about 0.875: from about 0.050 to about 0.625.
  • the starch is a native starch or a modified starch or a mixture of the two, optionally wherein the native starch is rice starch, sweet potato starch, potato starch, purple potato starch, corn starch, sorghum starch, wheat. Any one or more of starch, pea starch or tapioca starch.
  • the plasticizer is any one or more of glycerin, propylene glycol, butylene glycol, sorbitol, and xylitol.
  • the edible material further comprises a protein, optionally the protein is a vegetable protein or an animal protein or a mixture of the two, optionally wherein the vegetable protein is a soy protein, a genus plant protein, Bamboo prion protein, barley protein, buckwheat protein, canola protein, tapioca protein, peach bean (chickpea) protein, bean protein, lentil protein, lupin protein, zein, millet protein, oat protein, Any one or more of pea protein, potato protein, rice protein, rye protein, sorghum protein, sunflower protein, tapioca protein, rye protein, wheat protein, optionally wherein the animal protein is a meat protein, Any one or more of a protein of a meat by-product, a protein of a dairy product, or a protein of an egg, optionally wherein the meat is chicken, duck, goose, sheep, goat, beef, rabbit Any one or more of meat or pork.
  • the vegetable protein is a soy protein, a genus plant protein
  • the edible product further comprises a fiber, optionally wherein the fiber is any one of glutinous rice, grass, bamboo, linseed, coconut shell, peanut shell, potato peel or sweet potato skin or A plurality, optionally the fibers have a length of from 23 um to 2000 um.
  • the comestible further comprises an additive, optionally wherein the additive is a vegetable fat, an animal fat, a lecithin, an emulsifier, a vitamin, an amino acid, a prebiotic, a probiotic, a pigment, a flavor, Any one or more of an antioxidant, a preservative, corn syrup, sucrose or a mineral salt.
  • the additive is a vegetable fat, an animal fat, a lecithin, an emulsifier, a vitamin, an amino acid, a prebiotic, a probiotic, a pigment, a flavor, Any one or more of an antioxidant, a preservative, corn syrup, sucrose or a mineral salt.
  • the invention provides a method of making an artificial antler, the method comprising the steps of:
  • step b) adding the mixture obtained in step a) to the die casting mold at a temperature of from about 80 ° C to about 150 ° C and a pressure of from about 10 MPa to about 110 MPa, and thermally solidifying the mixture into artificial antlers under high temperature and high pressure ;
  • step b) drying the artificial antler obtained in step b) at a temperature of from about 60 ° C to about 90 ° C for from about 2 to about 6 hours.
  • the invention provides a method of making an artificial antler, the method comprising the steps of:
  • step b) plasticizing the mixture obtained in step a) at a temperature of from about 130 ° C to about 160 ° C and a pressure of from about 3 MPa to about 5 MPa to obtain a flowable and plastic semi-finished product;
  • step b) injecting the semi-finished product in step b) into an antler mold at a temperature of from about 80 ° C to about 150 ° C and a pressure of from about 50 MPa to about 120 MPa to form an artificial antler;
  • step d) drying the artificial antler obtained in step c) at a temperature of from about 60 ° C to about 90 ° C for from about 2 to about 6 hours.
  • the present invention provides a method of making an artificial antler, the method comprising the steps of:
  • step b) aging the mixture obtained in step a) at a temperature of from about 120 ° C to about 150 ° C and a pressure of from about 3 to about 6 MPa, then extruding, and cutting the extrudate to a length of from about 2 to about 6mm particles;
  • step b) plasticizing the granules obtained in step b) at a temperature of from about 130 ° C to about 160 ° C and a pressure of from about 3 MPa to about 5 MPa to obtain a flowable and malleable semi-finished product;
  • step d) injecting the semi-finished product in step c) into an antler mold at a temperature of from about 80 ° C to about 150 ° C and a pressure of from about 50 MPa to about 120 MPa to form an artificial antler;
  • step d) drying the artificial antler obtained in step d) at a temperature of from about 60 ° C to about 90 ° C for from about 2 to about 6 hours.
  • Figure 1 is a schematic view of the shape of a common antler
  • FIG. 2 is a schematic illustration of the shape of a non-limiting artificial antler of the present invention.
  • the components of the present invention include, but are not limited to, a single pure component, a mixture of a plurality of pure components, an impure material containing the single component, and a mixture containing a plurality of components. Impure materials or a mixture of one or more of them.
  • starch-containing materials include, but are not limited to, pure amylose, pure amylopectin, a mixture of pure amylose and pure amylopectin, impure materials containing amylose and other materials, containing amylose and Amylopectin and impure materials of other substances, or a mixture of one or more of them.
  • the components may be from natural or synthetic sources or a mixture of the two. The same applies to other components such as, but not limited to, plasticizers, water, proteins, cereals, fibers, additives, and the like.
  • artificial antler refers to an article that is manufactured by a manual method and that is known and adjustable in composition and that is shaped like a whole or part of a natural antler.
  • the shape of the artificial antler includes, but is not limited to, a single fork (Y-like), a bifurcated (one-sided or two-sided), a multi-fork (one-sided or two-sided), a rod, or Any combination of them.
  • the shape of the antler includes any one or more of the shapes shown in FIG. 2, but is not limited thereto.
  • antlers as used herein and in the appended claims cover the entire antler (non-limiting example of which is shown in Figure 1) and portions of the antlers (non-limiting examples of which are shown in Figure 2) ).
  • the entire antlers non-limiting examples of which are shown in Figure 1
  • portions of the antlers non-limiting examples of which are shown in Figure 2) and Any one or more of the combinations are collectively referred to as antlers.
  • the antlers should be understood to cover the entire antler (non-limiting example of which is shown in Figure 1) and portions of the antlers (non-limiting examples of which are shown in Figure 2) And any one or more combinations thereof.
  • the artificial antlers should be understood to encompass the entire antler (manufactured by a non-limiting example as shown in Figure 1) and portions of the antlers (non-limiting examples of which are shown in Figure 2) and any of them. One or more combinations.
  • starch-containing material refers to a material containing starch.
  • the starch is a polymer polymerized from glucose molecules, which is the most common form of storage of carbohydrates in cells. Starches are structurally classified into amylose and amylopectin.
  • Amylose is a polysaccharide chain in which D-glucosyl groups are linked by ⁇ -(1,4) glycosidic bonds, and the spatial conformation is curled into a spiral shape.
  • ⁇ -(1,4) glycosidic bond in the amylopectin molecule, there are also branches branched by ⁇ -(1,6) glycosidic bonds, and each branch is also curled into a spiral shape.
  • Amylose contains several hundred glucose units, while amylopectin contains several thousand glucose units. Amylose accounts for 20% to 26% of natural starch, which is soluble, and the rest is amylopectin.
  • Natural starch refers to starch of natural origin. Modified starch (also known as modified starch) is a general term for processed, altered starch. The purpose of the processing is to introduce a new functional group or change the starch on the starch molecule by physical, chemical or enzymatic treatment on the basis of the inherent characteristics of the natural starch in order to improve the performance of the starch and expand its application range.
  • Starch-containing materials can be classified as natural starch-containing materials or modified starches on the source.
  • natural starch-containing materials include, but are not limited to, rice starch, sweet potato starch, potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch, tapioca starch, or combinations thereof.
  • Examples of the natural starch-containing material further include, but are not limited to, rice flour, millet flour, sweet potato flour, potato flour, corn flour, sorghum flour, wheat flour, oat flour, pea flour, tapioca flour, or a combination thereof.
  • plasticizer refers to a weakening of the sub-valence between molecules, ie, van der Waals forces, thereby increasing the mobility of the molecular chain and reducing the crystallinity of the molecular chain (ie, increasing plasticity, which is manifested by an increase in height).
  • plasticizers include, but are not limited to, glycerin, propylene glycol, butylene glycol, polyhydric alcohols, sorbitol, xylitol, and the like, as well as certain gums (such as carboxymethylcellulose) and proteins (such as gelatin). And their combination.
  • protein as used herein is a polymer formed by linking one or more amino acids through peptide bonds. Proteins can be classified as plant proteins or animal proteins on the source.
  • the vegetable protein is derived from a plant. Examples of such plants include, but are not limited to, soybean, eucalyptus, bamboo stalk, barley, buckwheat, canola, cassava, peach (chickpea), beans, lentil, lupine, corn , millet, oats, peas, potatoes, rice, rye, sorghum, sunflower, cassava, triticale, wheat or a combination thereof.
  • the animal protein includes, but is not limited to, meat, meat by-products, dairy products, eggs, or a combination thereof.
  • meat refers to subcutaneous tissue and muscle derived from an animal.
  • examples of the meat include, but are not limited to, chicken, duck, fish, goose, lamb, goat, beef, rabbit, pork, or combinations thereof.
  • meat by-products as used herein include, but are not limited to, the lungs, kidneys, brain, liver, stomach, intestines, or a combination thereof of chickens, ducks, geese, sheep, goats, cows, rabbits, or pigs.
  • fiber refers to a substance composed of continuous or discontinuous filaments.
  • fibers as used herein include, but are not limited to, tannin powder, grass, bamboo, linseed, coconut shell, peanut shell, potato peel, sweet potato peel, or combinations thereof.
  • animal refers to any animal, including humans, non-human animals, and particularly companion animals, that can benefit from or enjoy the edible items of the present invention. Examples include, but are not limited to, birds, cattle, dogs, horses, felines, hicrine, wolves, rodents, sheep or pigs.
  • compact animal as used herein, when used in the present invention, includes any non-human animal suitable for being reared by a human as a pet.
  • companion animals include, but are not limited to, cats, dogs, rabbits, guinea pigs, ferrets or ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and the like.
  • canine as used herein includes, but is not limited to, wild dogs and zoo dogs, such as wolves, coyotes, foxes, dogs, especially domestic dogs, such as purebred and/or hybrid companion dogs, dogs. , display dogs, working dogs, grazing dogs, hunting dogs, guard dogs, police dogs, dog racing dogs and/or laboratory dogs or combinations thereof.
  • the animal includes animals at various stages of life, including lactation, weaning, growth, adulthood, annual long-term, and old age.
  • the animal is a juvenile animal, an adult animal, an elderly animal or an aging animal.
  • the term "effective amount,” “effective amount,” as used herein, refers to an amount of an edible product as described herein that is effective to achieve a particular biological result.
  • the biological results include, but are not limited to, cleaning animal teeth, promoting animal health or happiness, improving animal quality of life, prolonging the life of the animal, effectively treating or alleviating dental conditions selected from the group consisting of plaque, calculus, Dental pigmentation, gingivitis, periodontitis, stomatitis, bad breath, combinations thereof, and the like. Such results can be achieved, for example, by administering to the animal an edible product of the invention.
  • the effective amount can vary based on several factors including the sex, age, and weight of the particular animal, and the like.
  • treating refers to preventing, curing, reversing, attenuating, alleviating, alleviating, minimizing, inhibiting or halting the deleterious effects of one or more of the dental conditions disclosed herein.
  • the term "package” means that the components of the kit are physically associated in or associated with one or more containers and are considered a unit for manufacture, distribution, sale, or use.
  • Containers include, but are not limited to, bags, boxes, cartons, bottles, packages of any type or design or material, overwrap, shrink wrap, add-on components (eg, staples, adhesives, etc.), or combinations thereof.
  • the individual packages may be containers of individual edible objects or physically associated with one or more other edible ingredients and one or more other edible ingredients that are considered a unit for manufacture, distribution, sale or use.
  • a container for the composition is a container for the composition.
  • kits means that the components of the kit are associated by instructions on one or more tangible or virtual kit components that direct the user to obtain other components, such as a bag or other container containing a component and instructions as follows.
  • Medium The instructions direct the user to the website, contact the recorded information or return to the fax service, view visual information, or contact the caregiver or instructor to obtain information on how to use the kit or the safety of one or more components of the kit. Or technical information.
  • the invention relates to an edible product.
  • the edible product is an artificial antler.
  • the edible product comprises starch; a plasticizer; and water.
  • the relative weight ratio of the plasticizer to the starch is from about 0.030 to about 0.875: about 1.000, from about 0.050 to about 0.850: about 1.000, from about 0.100 to about 0.800: about 1.000, about 0.150- About 0.750: about 1.000, about 0.200 to about 0.700: about 1.000, about 0.250 to about 0.650: about 1.000, about 0.300 to about 0.600: about 1.000, about 0.350 to about 0.650: about 1.000, about 0.400 to about 0.600: about 1.000 , from about 0.450 to about 0.650: about 1.000, or from about 0.500 to about 0.600: about 1.000.
  • the relative weight ratio of water to the starch is from about 0.050 to about 0.625: about 1.000, from about 0.100 to about 0.600: about 1.000, from about 0.150 to about 0.550: from about 1.000, from about 0.200 to about 0.500. : about 1.000, about 0.250 to about 0.550: about 1.000, about 0.300 to about 0.500: about 1.000, about 0.350 to about 0.450: about 1.000, or about 0.325 to about 0.425: about 1.000.
  • the weight percentage of the starch ranges from about 20% by weight to about 92% by weight, from about 25% by weight to about 90% by weight, and about 30% by weight to about 30% by weight based on the total weight of the edible product. 85 wt%, from about 35% by weight to about 80% by weight, from about 40% by weight to about 75% by weight, from about 45% by weight to about 70% by weight, from about 50% by weight to about 65% by weight, or about 55% by weight - About 60% by weight. In a further embodiment, the weight percent of the starch is about 20% by weight, about 25% by weight, about 30% by weight, about 35% by weight, about 40% by weight, about 45, based on the total weight of the edible product.
  • % by weight about 50% by weight, about 55% by weight, about 60% by weight, about 65% by weight, about 70% by weight, about 75% by weight, about 80% by weight, about 85% by weight, about 90% by weight, about 92% by weight % by weight and any value between any two.
  • the plasticizer has a weight percentage ranging from about 3% by weight to about 35% by weight, from about 5% by weight to about 35% by weight, of about 10% by weight, based on the total weight of the edible product. - about 30% by weight, about 15% by weight to about 25% by weight, or about 18% by weight to about 22% by weight. In a further embodiment, the plasticizer is present in an amount of about 3% by weight, about 5% by weight, about 7% by weight, about 9% by weight, about 11% by weight, based on the total weight of the edible product.
  • the weight percentage of water ranges from about 5% by weight to about 25% by weight, from about 6% by weight to about 24% by weight, and from about 7% by weight to about the total weight of the edible product. 23% by weight, about 8% by weight to about 22% by weight, about 9% by weight to about 21% by weight, about 10% by weight to about 20% by weight, about 11% by weight to about 19% by weight, about 12% by weight to about 18% by weight, from about 13% by weight to about 17% by weight, or from about 14% by weight to about 16% by weight.
  • the weight percentage of water is about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, about 10%, based on the total weight of the edible product.
  • % by weight about 11% by weight, about 12% by weight, about 13% by weight, about 14% by weight, about 15% by weight, about 16% by weight, about 17% by weight, about 18% by weight, about 19% by weight, about 20% by weight Any value between % by weight, about 21% by weight, about 22% by weight, about 23% by weight, about 24% by weight, about 25% by weight, and any two.
  • the weight percentage of the water ranges from about 12% by weight to about 25% by weight, based on the total weight of the edible material. In a further embodiment, for animals having poor chewing ability, the weight percentage of the water ranges from about 5% by weight to about 15% by weight, based on the total weight of the edible material.
  • the starch includes, but is not limited to, native starch or modified starch or a mixture of the two.
  • the native starch includes, but is not limited to, any one or more of rice starch, sweet potato starch, potato starch, purple potato starch, corn starch, sorghum starch, wheat starch, pea starch, or tapioca starch. .
  • the plasticizer includes, but is not limited to, any one or more of glycerin, propylene glycol, butylene glycol, sorbitol, or xylitol.
  • the edible material further comprises a protein.
  • the relative weight ratio of the protein to the starch is from about 0.000 to about 1.000: about 1.000, from about 0.050 to about 0.950: about 1.000, from about 0.100 to about 0.900: from about 1.000, from about 0.150 to about 0.850. : about 1.000, about 0.200 to about 0.800: about 1.000, about 0.250 to about 0.750: about 1.000, about 0.300 to about 0.700: about 1.000, about 0.350 to about 0.650: about 1.000, about 0.400 to about 0.600: about 1.000, about 0.450 to about 0.550: about 1.000, or about 0.475 to about 0.525: about 1.000.
  • the weight percentage of the protein ranges from about 0% by weight to about 30% by weight, from about 2% by weight to about 28% by weight, and about 4% by weight to about the total weight of the edible product. 26% by weight, from about 6% by weight to about 24% by weight, from about 8% by weight to about 22% by weight, from about 10% by weight to about 20% by weight, from about 12% by weight to about 18% by weight, or about 14% by weight - About 16% by weight.
  • the weight percentage of the protein is about 0% by weight, about 2% by weight, about 4% by weight, about 6% by weight, about 8% by weight, about 10%, based on the total weight of the edible material.
  • % by weight about 12% by weight, about 14% by weight, about 16% by weight, about 18% by weight, about 20% by weight, about 22% by weight, about 24% by weight, about 26% by weight, about 28% by weight, about 30% by weight % by weight and any value between any two.
  • the protein includes, but is not limited to, a vegetable protein or an animal protein or a mixture of the two.
  • the vegetable protein includes, but is not limited to, soy protein, eucalyptus protein, bamboo prion protein, barley protein, buckwheat protein, canola protein, tapioca protein, peach bean (chickpea) Protein, legume protein, lentil protein, lupin protein, zein, millet protein, oat protein, pea protein, potato protein, rice protein, rye protein, sorghum protein, sunflower protein, tapioca protein, black wheat protein, wheat protein Any one or more of them.
  • the animal protein includes, but is not limited to, any one or more of meat, meat by-products, dairy products, or eggs.
  • the meat includes, but is not limited to, any one or more of chicken, duck, goose, lamb, goat, beef, rabbit, or pork.
  • the meat by-product includes, but is not limited to, any one or more of the lung, kidney, brain, liver, stomach, or intestine of a chicken, duck, goose, sheep, goat, cow, rabbit, or pig.
  • Kind is the animal protein.
  • the comestible further comprises fibers.
  • the relative weight ratio of the fibers to the starch is from about 0.000 to about 0.750: about 1.000, from about 0.050 to about 0.700: about 1.000, from about 0.100 to about 0.650: from about 1.000, from about 0.150 to about 0.600. : about 1.000, about 0.200 to about 0.550: about 1.000, about 0.250 to about 0.500: about 1.000, about 0.300 to about 0.450: about 1.000, or about 0.350 to about 0.400: about 1.000.
  • the weight percentage of the fibers ranges from about 0% by weight to about 25% by weight, from about 2% by weight to about 24% by weight, and from about 4% by weight to about the total weight of the edible product. 22% by weight, from about 6% by weight to about 20% by weight, from about 8% by weight to about 18% by weight, from about 10% by weight to about 16% by weight, or from about 12% by weight to about 14% by weight.
  • the weight percentage of the fibers is about 0% by weight, about 1% by weight, about 3% by weight, about 5% by weight, about 7% by weight, about 9 based on the total weight of the edibles. % by weight, about 11% by weight, about 13% by weight, about 15% by weight, about 17% by weight, about 19% by weight, about 21% by weight, about 23% by weight, about 25% by weight, and any combination thereof Any value.
  • the fiber is any one or more of rayon fiber, grass fiber, bamboo fiber, linseed fiber, coconut shell fiber, peanut shell fiber, potato skin fiber, or sweet potato skin fiber.
  • the fibers have a length of from about 23 um to about 2000 um, a length of from about 100 um to about 1900 um, a length of from about 200 um to about 1800 um, a length of from about 300 um to about 1700 um, a length of from about 400 um to about 1600 um, A length of from about 500 um to about 1500 um, a length of from about 600 um to about 1400 um, a length of from about 700 um to about 1300 um, a length of from about 800 um to about 1200 um, or a length of from about 900 um to about 1 100 um.
  • the comestible further comprises an additive.
  • the relative weight ratio of the additive to the starch is from about 0.000 to about 0.500: about 1.000, from about 0.050 to about 0.450: about 1.000, from about 0.100 to about 0.400: about 1.000, from about 0.150 to about 0.350. : about 1.000, or about 0.200 to about 0.300: about 1.000.
  • the weight percent of the additive ranges from about 0% to about 25% by weight, from about 2% to about 24% by weight, from about 4% by weight to about the total weight of the edible product. 22% by weight, from about 6% by weight to about 20% by weight, from about 8% by weight to about 18% by weight, from about 10% by weight to about 16% by weight, or from about 12% by weight to about 14% by weight.
  • the weight percent of the additive is about 0% by weight, about 1% by weight, about 3% by weight, about 5% by weight, about 7% by weight, about 9 based on the total weight of the edible product. % by weight, about 11% by weight, about 13% by weight, about 15% by weight, about 17% by weight, about 19% by weight, about 21% by weight, about 23% by weight, about 25% by weight, and any combination thereof Any value.
  • the additive includes, but is not limited to, vegetable fats, animal fats, lecithin, emulsifiers, vitamins, amino acids, prebiotics, prebiotics, colors, flavors, preservatives, antioxidants, corn syrup, Any one or more of sucrose or mineral salts.
  • the vegetable oils and fats include, but are not limited to, any one or more of corn oil, peanut oil, soybean oil, sunflower oil, rapeseed oil, or edible blend oil.
  • the animal fats and oils include, but are not limited to, any one or more of chicken oil, butter, lard or sheep oil.
  • the emulsifier includes, but is not limited to, sodium stearoyl lactylate, calcium stearoyl lactate, monoglyceride diacetyl tartaric acid, sucrose ester, monoglyceride, triglyceride, soybean phospholipid, laurel Any one or more of acid monoglyceride, Span or Tween.
  • the mineral salt includes, but is not limited to, calcium carbonate, calcium phosphate, sodium carbonate, sodium hydrogencarbonate, calcium hydrogencarbonate, calcium hydrogen phosphate, calcium dihydrogen phosphate, sodium chloride or potassium chloride. Any one or more.
  • the artificial antlers are for consumption by dogs.
  • the dogs include, but are not limited to, wild dogs and zoo dogs, such as wolves, coyotes, foxes, dogs, especially domestic dogs, such as purebred and/or hybrid companion dogs, pet dogs, Show dogs, working dogs, grazing dogs, hunting dogs, guard dogs, police dogs, dog racing dogs and/or laboratory dogs or combinations thereof.
  • the shape of the artificial antler includes, but is not limited to, a single furcation (Y-like), a bifurcated (single or double), multi-fork (one or both sides) , rod shape, or any combination of them.
  • the shape of the artificial antler is a whole antler (non-limiting example of which is shown in Figure 1) and a portion of the antler (non-limiting example of which is shown in Figure 2) and any of them One or more combinations.
  • the artificial antler is solid or hollow. In a further embodiment, the artificial antler is hollow. In a further embodiment, the cavity of the artificial antler is filled with a filler. In a further embodiment, the filling includes, but is not limited to, meat, meat by-products, dairy products, eggs, etc., such as chicken, duck, goose, sheep, goat, beef, rabbit, chicken Any one or more of liver, duck liver or gelatin.
  • the artificial antlers are free of any bacteria, fungi and molds.
  • the artificial antler has a shelf life of at least 2 years under ambient conditions. In a further embodiment, the artificial antler has a shelf life of from about 2 to about 5 years under ambient conditions.
  • the artificial antler has a Shore A durometer hardness of from about 60 up to 100, especially from about 70 up to 100.
  • the artificial antler has a Shore A durometer hardness of about 60, about 61, about 62, about 63, about 64, about 65, about 66, about 67, about 68, about 69, about 70, about 71, about 72, about 73, about 74, about 75, about 76, about 77, about 78, about 79, about 80, about 81, about 82, about 83, about 84, about 85, about 86, about 87, Any value between about 88, about 89, about 90, about 91, about 92, about 93, about 94, about 95, about 96, about 97, about 98, about 99, or about 100, and any two.
  • the invention provides a method of making an artificial antler, the method comprising the steps of:
  • the uniformly mixed material is added to the die-casting mold at a temperature of about 80 ° C to about 150 ° C and a pressure of about 10 MPa to about 110 MPa to thermally solidify the raw material into artificial antlers under high temperature and high pressure.
  • the artificial antlers are dried in a drying oven at a drying temperature of from about 50 to about 90 ° C and a drying time of from about 0 to about 10 hours.
  • the artificial antlers were cooled at room temperature, thereby obtaining a final product.
  • the drying temperature ranges from about 50 ° C to about 90 ° C, from about 55 ° C to about 85 ° C, from about 65 ° C to about 80 ° C or from about 70 ° C to about 75 ° C. In a further embodiment, the drying temperature is about 50 ° C, about 55 ° C, about 60 ° C, about 65 ° C, about 70 ° C, about 75 ° C, about 80 ° C, about 85 ° C, about 90 ° C, about 95 ° C. Any arbitrary value between any two of them.
  • the drying time is from about 1 to about 9 hours. In a further embodiment, the drying time is from about 2 to about 8 hours. In a further embodiment, the drying time is from about 3 to about 7 hours. In a further embodiment, the drying time is from about 4 to about 6 hours. In a further embodiment, the drying time is from about 2 to about 6 hours. In a further embodiment, the drying time is about 0 hours, about 1 hour, about 2 hours, about 3 hours, about 4 hours, about 5 hours, about 6 hours, about 7 hours, about 8 hours, about 9 hours. , about 10 hours and any value between any two.
  • the feedstock comprises a starch-containing material; a plasticizer; and water.
  • the starch-containing material includes, but is not limited to, a natural starch-containing material or a modified starch or a mixture of the two.
  • the natural starch-containing material includes, but is not limited to, rice flour, millet flour, sweet potato flour, potato flour, corn flour, sorghum flour, wheat flour, oat flour, pea flour or tapioca flour. kind or more.
  • the plasticizer comprises any one or more of glycerin, propylene glycol, butylene glycol, sorbitol or xylitol.
  • the feedstock can optionally further comprise a protein-containing material.
  • the protein-containing material can optionally further comprise a proteinaceous material of vegetable origin or a proteinaceous material of animal origin or a mixture of the two.
  • the plant-derived protein-containing material is derived from soybean, eucalyptus, bamboo stalk, barley, buckwheat, canola, cassava, peach (chickpea), beans, lentil Any one or more of lupin, corn, millet, oats, peas, potatoes, rice, rye, sorghum, sunflower, cassava, triticale, and wheat.
  • the plant-derived protein-containing material includes, but is not limited to, soy flour, eucalyptus powder, bamboo meal, barley flour, buckwheat flour, canola meal, tapioca flour, peach beans (Chickpea) powder, bean powder, lentil powder, lupin powder, corn flour, millet flour, oat flour, pea flour, potato flour, rice flour, rye flour, sorghum flour, sunflower flour, tapioca flour, black Any one or more of wheat flour and wheat flour.
  • the animal-derived protein-containing material is derived from any one or more of chicken, duck, goose, sheep, goat, cow, rabbit or pig.
  • the animal-derived protein-containing material includes, but is not limited to, any one or more of meat, meat by-products, dairy products, or eggs.
  • the meat includes, but is not limited to, any one or more of chicken, duck, goose, lamb, goat, beef, rabbit, or pork.
  • the meat by-product is any one or more of the lung, kidney, brain, liver, stomach or intestine of a chicken, duck, goose, sheep, goat, cow, rabbit or pig.
  • the feedstock can optionally further comprise a fibrous material.
  • the fiber-containing material includes, but is not limited to, any of lotus powder, grass powder, bamboo powder, flaxseed meal, coconut shell powder, peanut shell powder, potato skin powder or sweet potato skin powder. Or a variety.
  • the feedstock may optionally further comprise one or more additives.
  • the additives include, but are not limited to, vegetable fats, animal fats, lecithins, emulsifiers, vitamins, amino acids, prebiotics, prebiotics, colors, flavors, antioxidants, preservatives, corn syrup Any one or more of sucrose or mineral salts.
  • the vegetable oils and fats include, but are not limited to, any one or more of corn oil, peanut oil, soybean oil, sunflower oil, rapeseed oil, edible oil or oil.
  • the animal fats and oils include, but are not limited to, any one or more of chicken oil, butter, lard or sheep oil.
  • the emulsifier includes, but is not limited to, sodium stearoyl lactylate, calcium stearyl lactate, monoglyceride bis tartaric acid, sucrose ester, monoglyceride, triglyceride, soybean phospholipid, Any one or more of lauric acid monoglyceride, Span or Tween.
  • the mineral salt includes, but is not limited to, calcium carbonate, calcium phosphate, sodium carbonate, sodium hydrogencarbonate, calcium hydrogencarbonate, calcium hydrogen phosphate, calcium dihydrogen phosphate, sodium chloride or potassium chloride. Any one or more of them.
  • the specified ratio of each material in the starting material is such that the ratio of components in the final product artificial antler is as described above.
  • the invention provides a method of making an artificial antler, the method comprising the steps of:
  • the uniformly mixed material is added into the injection molding machine, the temperature of the injection molding machine is set to be about 110 ° C to about 125 ° C, the injection pressure is set to be about 80 MPa to about 100 MPa, the injection time is about 2 to about 5 seconds, and the cooling time is about 10 to about. 40 seconds.
  • the material is injected into the mold and cooled to form an artificial antler.
  • the artificial antlers are dried in a drying oven at a drying temperature of from about 50 to about 90 ° C and a drying time of from about 0 to about 10 hours.
  • the artificial antlers were cooled at room temperature, thereby obtaining a final product.
  • the drying temperature ranges from about 50 ° C to about 90 ° C, from about 55 ° C to about 85 ° C, from about 65 ° C to about 80 ° C or from about 70 ° C to about 75 ° C. In a further embodiment, the drying temperature is about 50 ° C, about 55 ° C, about 60 ° C, about 65 ° C, about 70 ° C, about 75 ° C, about 80 ° C, about 85 ° C, about 90 ° C, about 95 ° C. Any arbitrary value between any two of them.
  • the drying time is from about 1 to about 9 hours. In a further embodiment, the drying time is from about 2 to about 8 hours. In a further embodiment, the drying time is from about 3 to about 7 hours. In a further embodiment, the drying time is from about 4 to about 6 hours. In a further embodiment, the drying time is from about 2 to about 6 hours. In a further embodiment, the drying time is about 0 hours, about 1 hour, about 2 hours, about 3 hours, about 4 hours, about 5 hours, about 6 hours, about 7 hours, about 8 hours, about 9 hours. , about 10 hours and any value between any two.
  • the feedstock comprises a starch-containing material; a plasticizer and water.
  • the starch-containing material includes, but is not limited to, a natural starch-containing material or a modified starch or a mixture of the two.
  • the natural starch-containing material includes, but is not limited to, rice flour, millet flour, sweet potato flour, potato flour, corn flour, sorghum flour, wheat flour, oat flour, pea flour or tapioca flour. kind or more.
  • the plasticizer comprises any one or more of glycerin, propylene glycol, butylene glycol, sorbitol or xylitol.
  • the feedstock can optionally further comprise a protein-containing material.
  • the protein-containing material can optionally further comprise a proteinaceous material of vegetable origin or a proteinaceous material of animal origin or a mixture of the two.
  • the plant-derived protein-containing material is derived from soybean, eucalyptus, bamboo stalk, barley, buckwheat, canola, cassava, peach (chickpea), beans, lentil Any one or more of lupin, corn, millet, oats, peas, potatoes, rice, rye, sorghum, sunflower, cassava, triticale, and wheat.
  • the plant-derived protein-containing material includes, but is not limited to, soy flour, eucalyptus powder, bamboo meal, barley flour, buckwheat flour, canola meal, tapioca flour, peach beans (Chickpea) powder, bean powder, lentil powder, lupin powder, corn flour, millet flour, oat flour, pea flour, potato flour, rice flour, rye flour, sorghum flour, sunflower flour, tapioca flour, black Any one or more of wheat flour and wheat flour.
  • the animal-derived protein-containing material is derived from any one or more of chicken, duck, goose, sheep, goat, cow, rabbit or pig.
  • the animal-derived protein-containing material includes, but is not limited to, any one or more of meat, meat by-products, dairy products, or eggs.
  • the meat includes, but is not limited to, any one or more of chicken, duck, goose, lamb, goat, beef, rabbit, or pork.
  • the meat by-product is any one or more of the lung, kidney, brain, liver, stomach or intestine of a chicken, duck, goose, sheep, goat, cow, rabbit or pig.
  • the feedstock can optionally further comprise a fibrous material.
  • the fiber-containing material includes, but is not limited to, any of lotus powder, grass powder, bamboo powder, flaxseed meal, coconut shell powder, peanut shell powder, potato skin powder or sweet potato skin powder. Or a variety.
  • the feedstock may optionally further comprise one or more additives.
  • the additives include, but are not limited to, vegetable fats, animal fats, lecithins, emulsifiers, vitamins, amino acids, prebiotics, prebiotics, colors, flavors, antioxidants, preservatives, corn syrup Any one or more of sucrose or mineral salts.
  • the vegetable oils and fats include, but are not limited to, any one or more of corn oil, peanut oil, soybean oil, sunflower oil, rapeseed oil, edible oil or oil.
  • the animal fats and oils include, but are not limited to, any one or more of chicken oil, butter, lard or sheep oil.
  • the emulsifier includes, but is not limited to, sodium stearoyl lactylate, calcium stearyl lactate, monoglyceride diacetyl tartaric acid, sucrose ester, monoglyceride, triglyceride, soybean phospholipid, Any one or more of lauric acid monoglyceride, Span or Tween.
  • the mineral salt includes, but is not limited to, calcium carbonate, calcium phosphate, sodium carbonate, sodium hydrogencarbonate, calcium hydrogencarbonate, calcium hydrogen phosphate, calcium dihydrogen phosphate, sodium chloride or potassium chloride. Any one or more of them.
  • the specified ratio of each material in the starting material is such that the ratio of components in the final product artificial antler is as described above.
  • the present invention provides a method of making an artificial antler, the method comprising the steps of:
  • the uniformly mixed material is extruded and matured through an extruder, wherein the extruder is set at a temperature of about 120 ° C to about 150 ° C, and the pressure of the extruder head is controlled to be about 4 MPa, and the appropriate pelletizing speed of the head is adjusted.
  • the extruded particles are cut into particles having a length of from about 3 to about 5 mm.
  • the extruded pellets are added to the injection molding machine, the temperature of the injection molding machine is set to be about 110 ° C to about 125 ° C, the injection pressure is set to be about 80 MPa to about 100 MPa, the injection time is about 2 to about 5 seconds, and the cooling time is about 10 - About 40 seconds.
  • the material is injected into the mold and cooled to form an artificial antler.
  • the artificial antlers are dried in a drying oven at a temperature of from about 50 ° C to about 90 ° C and a drying time of from about 0 to about 10 hours.
  • the artificial antlers were cooled at room temperature, thereby obtaining a final product.
  • the drying temperature ranges from about 50 ° C to about 90 ° C, from about 55 ° C to about 85 ° C, from about 65 ° C to about 80 ° C or from about 70 ° C to about 75 ° C. In a further embodiment, the drying temperature is about 50 ° C, about 55 ° C, about 60 ° C, about 65 ° C, about 70 ° C, about 75 ° C, about 80 ° C, about 85 ° C, about 90 ° C, about 95 ° C. Any arbitrary value between any two of them.
  • the drying time is from about 1 to about 9 hours. In a further embodiment, the drying time is from about 2 to about 8 hours. In a further embodiment, the drying time is from about 3 to about 7 hours. In a further embodiment, the drying time is from about 4 to about 6 hours. In a further embodiment, the drying time is from about 2 to about 6 hours. In a further embodiment, the drying time is about 0 hours, about 1 hour, about 2 hours, about 3 hours, about 4 hours, about 5 hours, about 6 hours, about 7 hours, about 8 hours, about 9 hours. , about 10 hours and any value between any two.
  • the feedstock comprises a starch-containing material; a plasticizer and water.
  • the starch-containing material includes, but is not limited to, a natural starch-containing material or a modified starch or a mixture of the two.
  • the natural starch-containing material includes, but is not limited to, rice flour, millet flour, sweet potato flour, potato flour, corn flour, sorghum flour, wheat flour, oat flour, pea flour or tapioca flour. kind or more.
  • the plasticizer comprises any one or more of glycerin, propylene glycol, butylene glycol, sorbitol or xylitol.
  • the feedstock can optionally further comprise a protein-containing material.
  • the protein-containing material can optionally further comprise a proteinaceous material of vegetable origin or a proteinaceous material of animal origin or a mixture of the two.
  • the plant-derived protein-containing material is derived from soybean, eucalyptus, bamboo stalk, barley, buckwheat, canola, cassava, peach (chickpea), beans, lentil Any one or more of lupin, corn, millet, oats, peas, potatoes, rice, rye, sorghum, sunflower, cassava, triticale, and wheat.
  • the plant-derived protein-containing material includes, but is not limited to, soy flour, eucalyptus powder, bamboo meal, barley flour, buckwheat flour, canola meal, tapioca flour, peach beans (Chickpea) powder, bean powder, lentil powder, lupin powder, corn flour, millet flour, oat flour, pea flour, potato flour, rice flour, rye flour, sorghum flour, sunflower flour, tapioca flour, black Any one or more of wheat flour and wheat flour.
  • the animal-derived protein-containing material is derived from any one or more of chicken, duck, goose, sheep, goat, cow, rabbit or pig.
  • the animal-derived protein-containing material includes, but is not limited to, any one or more of meat, meat by-products, dairy products, or eggs.
  • the meat includes, but is not limited to, any one or more of chicken, duck, goose, lamb, goat, beef, rabbit, or pork.
  • the meat by-product is any one or more of the lung, kidney, brain, liver, stomach or intestine of a chicken, duck, goose, sheep, goat, cow, rabbit or pig.
  • the feedstock can optionally further comprise a fibrous material.
  • the fiber-containing material includes, but is not limited to, any of lotus powder, grass powder, bamboo powder, flaxseed meal, coconut shell powder, peanut shell powder, potato skin powder or sweet potato skin powder. Or a variety.
  • the feedstock may optionally further comprise one or more additives.
  • the additives include, but are not limited to, vegetable fats, animal fats, lecithins, emulsifiers, vitamins, amino acids, prebiotics, prebiotics, colors, flavors, antioxidants, preservatives, corn syrup Any one or more of sucrose or mineral salts.
  • the vegetable oils and fats include, but are not limited to, any one or more of corn oil, peanut oil, soybean oil, sunflower oil, rapeseed oil, edible oil or oil.
  • the animal fats and oils include, but are not limited to, any one or more of chicken oil, butter, lard or sheep oil.
  • the emulsifier includes, but is not limited to, sodium stearoyl lactylate, calcium stearyl lactate, monoglyceride diacetyl tartaric acid, sucrose ester, monoglyceride, triglyceride, soybean phospholipid, Any one or more of lauric acid monoglyceride, Span or Tween.
  • the mineral salt includes, but is not limited to, calcium carbonate, calcium phosphate, sodium carbonate, sodium hydrogencarbonate, calcium hydrogencarbonate, calcium hydrogen phosphate, calcium dihydrogen phosphate, sodium chloride or potassium chloride. Any one or more of them.
  • the specified ratio of each material in the starting material is such that the ratio of components in the final product artificial antler is as described above.
  • the price of the artificial antler obtained by the method is several ten times lower or even lower than the natural antler angle.
  • the artificial antler obtained by the method does not contain any bacteria, fungi and mold. In a further embodiment, the artificial antler obtained by the method has a shelf life of at least 2 years under ambient conditions. In a further embodiment, the artificial antler obtained by the method has a shelf life of from about 2 to about 5 years under ambient conditions.
  • the artificial antler obtained by the method is more palatable than the natural antler.
  • the artificial antler obtained by the method has good batch-to-batch consistency.
  • the hardness of the artificial antler obtained by the method can be varied to accommodate the different chewing ability of the animal by adjusting the ratio of water in the original material.
  • the artificial antler obtained by the method is more hygienic than the natural antler.
  • the invention provides an edible product or toy comprising an artificial antler as described above.
  • the invention provides a method of cleaning an animal's teeth comprising administering to the animal an artificial antler as described above or an artificial antler edible article or toy as described above for cleaning the teeth of the animal.
  • the invention provides a method of promoting the health or well-being of an animal comprising administering to the animal an artificial antler as described above in an amount effective to promote health or happiness or an artificial antler edible product as described above Or a toy.
  • the invention provides a method of improving the quality of life of an animal comprising administering to the animal an artificial antler as described above or an edible product or toy as described above in an amount effective to improve quality of life.
  • the invention provides a method of extending the life of an animal comprising administering to the animal an artificial antler as described above or an edible product as described above for an extended period of time effective for the animal Or a toy.
  • the invention provides a kit comprising: (A) an artificial antler as described above or an edible as described above, in a single package or in a separate container in a virtual package An article or toy, and (B) one or more of the following: (1) instructions for the benefits of an artificial antler or an edible article or toy as described above; (2) how to apply as above Description of the artificial antler or edible article or toy as described above; (3) other edible and/or inedibles; (4) providing an artificial antler as described above or as described above a plate for an edible product or a toy; (5) a tableware for providing an artificial antler or an edible product or a toy as described above; or (6) how to utilize an artificial antler as described above or as above
  • the edible article or toy promotes the health or happiness of the animal, improves the quality of life of the animal, or prolongs the life of the animal.
  • the invention provides a package comprising: one or more containers arranged in an array, each of the one or more containers comprising an artificial antler as described above or as above An edible article or toy, and one or more devices for maintaining the container in an array.
  • the package further comprises one or more handles suitable for handling and transporting the package.
  • the package further comprises one or more indicia describing the contents of the container in the package.
  • the packaging device comprises one or more windows.
  • the package further comprises a label attached to the package containing words, figures, patterns, abbreviations, slogans, phrases, or a combination thereof, indicating that the package contents comprise artificial antlers as described above Or an edible product or toy as described above.
  • the invention provides a tool for communicating an artificial antler as described above, an edible product or toy as described above, a method as described above, a kit as described above Or information or instructions relating to one or more of the following aspects of the package as described above: (1) application of an artificial antler as described above or an edible product or toy as described above; (2) description as above Said artificial antlers or the benefits of an edible product or toy as described above; (3) promoting the health or well-being of the animal with an artificial antler as described above or an edible product or toy as described above; or (4) Extending the life of an animal with an artificial antler as described above or an edible product or toy as described above, the tool comprising a document containing the information or instructions, a digital storage medium, an optical storage medium, an audio Player, or video display.
  • the tool is selected from the group consisting of a display website, a visual display, a newsstand, a booklet, a product label, a package insert, an advertisement, a printed print, an announcement, an audio tape, a video tape, a DVD, a CD-ROM, A computer readable chip, a computer readable card, a computer readable disk, a USB device, a FireWire device, a computer memory, and combinations thereof.
  • the invention provides a package comprising an artificial antler as described above, an edible product or toy as described above, a method as described above, a kit as described above or The marking of the package as described above.
  • the package comprises an artificial antler as described above and/or an edible product or toy as described above.
  • Ranges as used herein are used in shorthand to avoid listing and documenting each and every value within the range. Any suitable value within the range may be selected as the upper, lower or end of the range as appropriate.
  • the uniformly mixed material is added to the die-casting mold under the conditions of 80 ° C - 150 ° C and a pressure of 10 MPa - 110 MPa, so that the raw materials are thermally solidified into antler products under high temperature and high pressure.
  • the antler product is dried in a drying room at a drying temperature of 70-90 ° C and a drying time of 2-6 hours.
  • the artificial antlers were cooled at room temperature, thereby obtaining a final product.
  • the uniformly mixed material is added into the injection molding machine, and the temperature of the injection molding machine is set to 110 ° C - 125 ° C, the injection pressure is set to 80 MPa - 100 MPa, the injection time is 2 - 5 seconds, and the cooling time is 10 - 40 seconds.
  • the material is injected into the mold and cooled to form an antler product.
  • the antler product is dried in a drying room at a drying temperature of 70-90 ° C and a drying time of 2-6 hours.
  • the artificial antlers were cooled at room temperature, thereby obtaining a final product.
  • the uniformly mixed material is extruded and matured through an extruder, wherein the extruder is set at a temperature of 120 ° C to 150 ° C, and the pressure of the extruder head is controlled to be 4 MPa, and the suitable pelletizing speed of the head is adjusted to be extruded.
  • the latter particles cut out particles having a length of 3-5 mm.
  • the extruded pellets are added to an injection molding machine, and the temperature of the injection molding machine is set to 110 ° C - 125 ° C, the injection pressure is set to 80 MPa - 100 MPa, the injection time is 2 - 5 seconds, and the cooling time is 10 - 40 seconds.
  • the material is injected into the mold and cooled to form an antler product.
  • the antler product is dried in a drying room at a drying temperature of 70-90 ° C and a drying time of 2-6 hours.
  • the artificial antlers were cooled at room temperature, thereby obtaining a final product.
  • the final weight of the remaining components other than water is equal to the initial weight; the final weight of water is equal to the total weight of the final product minus the weight of the remaining components.
  • the same number of natural antlers of similar shape and size were placed separately from the artificial antlers prepared in Example 1.
  • the 20 beagle dogs were sequentially placed in a place where natural antlers and artificial antlers were placed.
  • the number of dogs selected for natural antlers or artificial antlers was recorded separately.
  • the number of recorded dogs is divided by the total number of dogs (20), and the percentage obtained is the first selection rate of natural antlers or artificial antlers, respectively.
  • the experiment was continued for 3 days.
  • the experimental data is as follows:

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Abstract

一种可食用物，其中所述可食用物为人造鹿角，且所述人造鹿角包含淀粉，增塑剂和水，以及任选的蛋白、纤维和添加剂。一种制备人造鹿角的方法，包括以下步骤：将上述材料混合均匀；并在温度约80℃-约150℃、压力约10MPa-约110MPa下添加到压铸模中热固成人造鹿角；并在约60℃-约90℃下干燥约2-6小时。

Description

一种可食用物及其制备方法 技术领域
本发明属于食品技术领域，具体涉及可食用物及其制备方法。
背景技术
鹿角是鹿科动物梅花鹿或马鹿的角。例如，鹿科动物马鹿(Cervus elaphus Linnaeus)或梅花鹿(Cervus nippon Temminck)的角或锯茸后翌年春季脱落的角基，分别被称为“马鹿角”、“梅花鹿角”、“鹿角脱盘”。
马鹿角，多呈分枝状，通常分成4-6枝，全长50-120cm。主枝弯曲，直径为3-6cm。基部盘状，上具不规则瘤状突起，通常被称为“珍珠盘”，周边常有稀疏细小的孔洞。侧枝多向一面伸展，第一枝与珍珠盘相距较近，与主干几乎成直角或钝角伸出，第二枝靠近第一枝伸出，通常被称为“坐地分枝”；第二枝与第三枝相距较远。表面灰褐色或灰黄色，有光泽，角尖平滑，中、下部常具疣状突起，通常被称为“骨钉”，并具长短不等的断续纵棱，通常被称为“苦瓜棱”。质坚硬，断面外圈骨质，灰白色或微带淡褐色，中部多呈灰褐色或青灰色，具蜂窝状孔。
梅花鹿角，通常分成3-4枝，全长30-60cm，直径2.5-5cm。侧枝多向两旁伸展，第一枝与珍珠盘相距较近，第二枝与第一枝相距较远，主枝末端分成两小枝。表面黄棕色或灰棕色，枝端灰白色。枝端以下具明显骨钉，纵向排成“苦瓜棱”，顶部灰白色或灰黄色，有光泽。
中国传统医学历来非常重视鹿角的药用价值。例如据《本草纲目·兽二·鹿》记载：“鹿角，生用则散热行血，消肿辟邪；熟用则益肾补虚，强精活血；炼霜熬膏，则专于滋补矣。”另有文献记载：鹿角性味：甘、咸，温。归经：归肾、肝经，功能：壮肾阳，补精髓，强筋骨，调冲任，脱疮毒，行血消肿。主治：肾虚，头晕，耳聋，目暗，阳痿，滑精，宫冷不孕，羸瘦，神疲，畏寒，腰脊冷痛，筋骨痿软，崩漏带下，乳痈初起，淤血肿痛，阴疽疮疡及久病虚损等症。温肾阳，强筋骨。
近年来，天然鹿角因其具有天然的适口性和较强的咀嚼性的优点，正日益受到动物的喜爱。但是，其使用仍然受到许多因素的制约。首先，现在随着技术发展，梅花鹿已经实现了大规模的人工养殖，但其养殖仍然必须在符合国家主管部门野生动物保护相关政策和规定情况下进行。鹿角和鹿茸的使用必须按照《保健食品注册管理办法》的相关规定执行。这导致天然鹿角的来源较窄且价格较贵，通常为1-7元/克。第二，鹿角容易有异味，易降低其适口 性。第三，由于鹿角来自于不同的鹿个体，所述鹿个体的个体差异性导致鹿角的形状、性质、口味等方面的差异性。这些特性导致不同批次的鹿角之间的差异较大。第四，天然鹿角的硬度较高，尖锐的部位容易戳破动物的牙龈，而且不太适合年幼动物(如幼犬)或老年动物(如老年犬)食用。最后，由于天然鹿角的硬度较高，一些动物需要较长时间(甚至数天)才能食用完。这导致鹿角上细菌滋生，动物口腔异味严重。这给动物饲养者(如宠物主人)造成了很大的困扰。
因此，本领域迫切需要一种价格较低、适口性较高、批次间一致、硬度可调且更加卫生的人造鹿角。
发明内容
本发明的目标是提供一种价格较低、适口性较高、批次间一致、硬度可调且更加卫生的人造鹿角。发明人经过创造性劳动，实现了所述目标。
具体而言，本发明提供了一种可食用物，其中所述可食用物为人造鹿角，且所述人造鹿角包含淀粉；增塑剂；和水。
在进一步实施方案中，所述淀粉、增塑剂、水的重量比为约1.000：约0.030-约0.875：约0.050-约0.625。
在进一步实施方案中，所述淀粉为天然淀粉或变性淀粉或两者的混合物，任选地其中所述天然淀粉为大米淀粉、红薯淀粉、马铃薯淀粉、紫薯淀粉、玉米淀粉、高粱淀粉、小麦淀粉、豌豆淀粉或木薯淀粉中的任意一种或多种。
在进一步实施方案中，所述增塑剂为甘油、丙二醇、丁二醇、山梨糖醇和木糖醇中的任意一种或多种。
在进一步实施方案中，所述可食用物进一步包含蛋白，任选地所述蛋白为植物蛋白或动物蛋白或两者的混合物，任选地其中所述植物蛋白为大豆蛋白、苋属植物蛋白、竹芋蛋白、大麦蛋白、荞麦蛋白、低芥酸菜籽蛋白、木薯蛋白、桃豆(鹰嘴豆)蛋白、豆类蛋白、兵豆蛋白、羽扇豆蛋白、玉米蛋白、小米蛋白、燕麦蛋白、豌豆蛋白、马铃薯蛋白、大米蛋白、裸麦蛋白、高粱蛋白、向日葵蛋白、木薯蛋白、黑小麦蛋白、小麦蛋白中的任意一种或多种，任选地其中所述动物蛋白为肉类的蛋白、肉类副产品的蛋白、奶制品的蛋白或蛋类的蛋白中的任意一种或多种，任选地其中所述肉类为鸡肉、鸭肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉或猪肉中的任意一种或多种。
在进一步实施方案中，所述可食用物进一步包含纤维，任选地其中所述纤维为苜蓿粉、草、竹、亚麻籽、椰子壳、花生壳、马铃薯皮或红薯皮中的任意一种或多种，任选地所述纤 维具有23um-2000um的长度。
在进一步实施方案中，所述可食用物进一步包含添加剂，任选地其中所述添加剂为植物油脂、动物油脂、卵磷脂、乳化剂、维生素、氨基酸、益生元、益生素、色素、风味剂、抗氧化剂、防腐剂、玉米糖浆、蔗糖或矿物盐的任意一种或多种。
在一个实施方案中，本发明提供了一种制备人造鹿角的方法，所述方法包括如下步骤：
a)将含淀粉材料、增塑剂和水和/或任选的含蛋白材料、任选的含纤维材料和任选的添加剂混合均匀；
b)将步骤a)中获得的混合物在温度为约80℃-约150℃、压力为约10MPa-约110MPa的条件下添加到压铸模中，使所述混合物在高温高压下热固成人造鹿角；和
c)将步骤b)中获得的人造鹿角在约60℃-约90℃下干燥约2-约6小时。
在另一个实施方案中，本发明提供了一种制备人造鹿角的方法，所述方法包括如下步骤：
a)将含淀粉材料、增塑剂和水和/或任选的含蛋白材料、任选的含纤维材料和任选的添加剂混合均匀；
b)将步骤a)中获得的混合物在温度为约130℃-约160℃、压力为约3MPa-约5MPa的条件下进行塑化，以获得可流动和可塑性的半成品；
c)将步骤b)中的半成品在温度为约80℃-约150℃、压力为约50MPa-约120MPa的条件下注射到鹿角模具中，形成人造鹿角；和
d)将步骤c)中获得的人造鹿角在约60℃-约90℃下干燥约2-约6小时。
在又一个实施方案中，本发明提供了一种制备人造鹿角的方法，所述方法包括如下步骤：
a)将含淀粉材料、增塑剂和水和/或任选的含蛋白材料、任选的含纤维材料和任选的添加剂混合均匀；
b)将步骤a)中获得的混合物在温度为约120℃-约150℃、压力为约3-约6MPa的条件下熟化，然后挤出，并将挤出物切割成长度为约2-约6mm的颗粒；
c)将步骤b)中获得的颗粒在温度为约130℃-约160℃、压力为约3MPa-约5MPa的条件下进行塑化，以获得可流动和可塑性的半成品；
d)将步骤c)中的半成品在温度为约80℃-约150℃、压力为约50MPa-约120MPa的条件下注射到鹿角模具中，形成人造鹿角；和
e)将步骤d)中获得的人造鹿角在约60℃-约90℃下干燥约2-约6小时。
附图说明
图1为常见鹿角形状的示意图；
图2为本发明的非限制性人造鹿角形状的示意图。
具体实施方式
以下实施方案的描述本质上仅仅是示例性的并且决不意欲限制本发明、其应用或用途。
定义
如本文中所用的单数形式“一(a,an)”和“该(the)”包括复数指代，除非上下文中另外清楚地指明。
如本文中所用的术语“约”是指20％以内的偏差。具体而言，如本文中所用的术语“约”是指给定值的+/-20％，更具体地+/-10％，甚至更具体地+/-5％。
如本文中所用，本发明所涉及的组分包括，但不限于，其单一纯组分、多种纯组分的混合物、含有该单一组分的不纯材料、含有多种组分的混合物的不纯材料或它们中的一种或多种的混合物。例如，含淀粉材料包括，但不限于，纯直链淀粉、纯支链淀粉、纯直链淀粉和纯支链淀粉的混合物、含有直链淀粉和其它物质的不纯材料、含有直链淀粉和支链淀粉以及其它物质的不纯材料、或它们中的一种或多种的混合物。所述组分可以来自天然来源或合成来源或二者的混合物。这同样适用于其它组分，例如，但不限于，增塑剂、水、蛋白、谷类、纤维、添加剂等。
如本文中所用的术语“人造鹿角”是指通过人工方法制造的、组分已知且可调的、形状类似于天然鹿角的整体或部分的物品。所述人造鹿角的形状包括，但不限于，单分叉形(类Y形)、二分叉形(单侧或双侧)、多分叉形(单侧或双侧)、棒形、或它们的任意组合。仅仅为了举例说明，鹿角的形状包括图2中所示的形状中的任意一种或多种，但绝不限于此。需要说明的是，如在本文和所附权利要求书中所用的鹿角涵盖整个鹿角(其非限制性实例如图1中所示)和鹿角的部分(其非限制性实例如图2中所示)。换言之，为了方便起见，在本文和所述权利要求书中，整个鹿角(其非限制性实例如图1中所示)和鹿角的部分(其非限制性实例如图2中所示)以及它们的任意一种或多种组合统称为鹿角。在解释本发明的公开和保护范围时，所述鹿角应当被理解为涵盖整个鹿角(其非限制性实例如图1中所示)和鹿角的部分(其非限制性实例如图2中所示)以及它们的任意一种或多种组合。所述人造鹿角应当被理解为涵盖通过人工方法制造的整个鹿角(其非限制性实例如图1中所示)和鹿角的部分(其非限制性实例如图2中所示)以及它们的任意一种或多种组合。
如本文中所用的术语“含淀粉材料”是指含有淀粉的材料。所述淀粉由葡萄糖分子聚合而成的聚合物，其为细胞中碳水化合物最普遍的储藏形式。淀粉在结构上可分类为直链淀粉和支链淀粉。直链淀粉是D-葡萄糖基以α-(1,4)糖苷键连接的多糖链，空间构象卷曲成螺旋 形。支链淀粉分子中除α-(1，4)糖苷键的糖链外，还有α-(1，6)糖苷键连接的分支，各分支也都是卷曲成螺旋形。直链淀粉含有几百个葡萄糖单元，而支链淀粉含有几千个葡萄糖单元。在天然淀粉中直链淀粉占20％～26％，它是可溶性的，其余的则为支链淀粉。天然淀粉是指天然来源的淀粉。变性淀粉(也称为改性淀粉)是经过加工、改变性质的淀粉的统称。所述加工的目的是，在天然淀粉所具有的固有特性的基础上，为了改善淀粉的性能、扩大其应用范围，利用物理、化学或酶法处理，在淀粉分子上引入新的官能团或改变淀粉分子大小和淀粉颗粒性质，从而改变淀粉的天然特性(如:糊化温度、热粘度及其稳定性、冻融稳定性、凝胶力、成膜性、透明性等)，使其更适合于一定应用的要求。含淀粉材料在来源上可分类为天然含淀粉材料或变性淀粉。天然含淀粉材料的实例包括，但不限于，大米淀粉、红薯淀粉、马铃薯淀粉、紫薯淀粉、玉米淀粉、高粱淀粉、小麦淀粉、豌豆淀粉、木薯淀粉或其组合。所述天然含淀粉材料的实例还包括，但不限于，大米粉、小米粉、红薯粉、马铃薯粉、玉米粉、高粱粉、小麦粉、燕麦粉、豌豆粉、木薯粉或其组合。
如本文中所用的术语“增塑剂”是指削弱分子之间的次价健，即范德华力，从而增加分子链的移动性、降低分子链的结晶性(即增加塑性，表现为可提高高分子化合物的柔软性、流动性、抗冲性、硬度、弹性模数、拉伸强度、伸长率、弹性和抗弯曲性等)、同时降低脆性的物质。增塑剂的实例包括，但不限于，甘油、丙二醇、丁二醇、多羟基醇、山梨糖醇和木糖醇等等，以及某些树胶(诸如羧甲基纤维素)和蛋白质(诸如明胶)以及它们的组合。
如本文中所用的术语“蛋白”是由一种或多种氨基酸通过肽键连接而成的聚合物。蛋白在来源上可分类为植物蛋白或动物蛋白。所述植物蛋白来源于植物。所述植物的实例包括，但不限于，大豆、苋属植物、竹芋、大麦、荞麦、低芥酸菜籽、木薯、桃豆(鹰嘴豆)、豆类、兵豆、羽扇豆、玉米、小米、燕麦、豌豆、马铃薯、大米、裸麦、高粱、向日葵、木薯、黑小麦、小麦或其组合。所述动物蛋白包括，但不限于，肉类、肉类副产品、奶制品、蛋类或其组合。如本文中所用的术语“肉类”是指来源于动物的皮下组织和肌肉。所述肉类的实例包括，但不限于，鸡肉、鸭肉、鱼肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉、猪肉或其组合。如本文中所用的肉类副产品的实例包括，但不限于，鸡、鸭、鹅、绵羊、山羊、牛、兔或猪的肺、肾、脑、肝、胃、肠或其组合。
如本文中所用的术语“纤维”是指由连续或不连续的细丝组成的物质。如本文所用的纤维的实例包括，但不限于，苜蓿粉、草、竹、亚麻籽、椰子壳、花生壳、马铃薯皮、红薯皮或其组合。
如本文中所用的术语“动物”是指能够得益于或享用本发明的可食用物的任意动物，包括人，非人动物，特别是伴侣动物。其实例包括，但不限于，鸟类、牛类、犬类、马类、猫 科动物、hicrine、狼类、鼠类、羊类或猪类动物。如本文中所用的术语“伴侣动物”用于本发明时包括任何适于由人作为宠物饲养的非人动物。所述伴侣动物的实例包括，但不限于，猫类、犬类、兔、豚鼠、雪貂或白鼬、仓鼠、小鼠、沙鼠、马、牛、山羊、绵羊、驴、猪等。如本文中所用的术语“犬类”包括，但不限于，野生犬类和动物园犬类，例如狼、郊狼、狐狸，狗，尤其家犬，例如纯种和/或杂种伴侣犬、宠物犬、展示犬、工作犬、放牧犬、狩猎犬、警卫犬、警犬、赛狗和/或实验室狗或其组合。所述动物包括处于各个生命阶段的动物，包括哺乳期、断奶期、生长期、成年期、年长期和老年期。优选地，所述动物为幼年动物、成年动物、年长动物或老年动物。
如本文中所用的术语“有效量”、“有效的量”是指如本文所述的可食用物可以有效获得特定的生物学结果的量。所述生物学结果包括，但不限于，清洁动物牙齿，促进动物健康或幸福，改善动物生活质量，延长动物生命盛年期，有效治疗或减轻选自以下的牙病症：牙斑、牙结石、牙色素沉积、齿龈炎、牙周炎、口腔炎、口臭及其组合等等。这样的结果可以例如通过向动物施用本发明的可食用物来实现。所述有效量可基于几个因素而变化，所述因素包括特定动物的性别、年龄和重量等等。
术语“治疗”在其涉及本公开的各种语法形式中指预防、治愈、逆转、减弱、减轻、缓解、最小化、抑制或停止本文公开的一种或多种牙病症的有害作用。
术语“包装”是指成套产品的组件在物理上相关联在一个或多个容器中或者与一个或多个容器相关联并且对于制造、分配、销售或使用而言被视为一个单元。容器包括但不限于袋子、盒子、硬纸盒、瓶子、任何类型或设计或材料的包装、外包装、收缩包装、附加组件(例如钉住、粘附等)或其组合。单独包装可以是不同可食用物个体的容器或者是在物理上相关联以便对于制造、分配、销售或使用而言被视为一个单元的可食用物个体和一种或多种其它可食成分或组合物的容器。
术语“虚拟包”是指成套产品的组件通过一个或多个有形或虚拟成套产品组件上的指导使用者如何获得其它组件的指示而关联，例如在含有一种组件和如下指示的袋子或其它容器中：所述指示指导使用者前往网站、接触录音信息或回传真服务、查看视觉信息或联系看护者或指导者以获得如何使用该成套产品的信息或有关成套产品的一个或多个组件的安全或技术信息。
可食用物
在一个实施方案中，本发明涉及一种可食用物。在进一步实施方案中，所述可食用物为人造鹿角。在进一步实施方案中，所述可食用物包含淀粉；增塑剂；和水。
在进一步实施方案中，所述增塑剂与所述淀粉的相对重量比为约0.030-约0.875：约 1.000，约0.050-约0.850：约1.000，约0.100-约0.800：约1.000，约0.150-约0.750：约1.000，约0.200-约0.700：约1.000，约0.250-约0.650：约1.000，约0.300-约0.600：约1.000，约0.350-约0.650：约1.000，约0.400-约0.600：约1.000，约0.450-约0.650：约1.000，或约0.500-约0.600：约1.000。在进一步实施方案中，所述水与所述淀粉的相对重量比为约0.050-约0.625：约1.000，约0.100-约0.600：约1.000，约0.150-约0.550：约1.000，约0.200-约0.500：约1.000，约0.250-约0.550：约1.000，约0.300-约0.500：约1.000，约0.350-约0.450：约1.000，或约0.325-约0.425：约1.000。
在进一步实施方案中，基于所述可食用物的总重量，所述淀粉的重量百分比范围为约20重量％-约92重量％，约25重量％-约90重量％，约30重量％-约85重量％，约35重量％-约80重量％，约40重量％-约75重量％，约45重量％-约70重量％，约50重量％-约65重量％，或约55重量％-约60重量％。在进一步实施方案中，基于所述可食用物的总重量，所述淀粉的重量百分比为约20重量％、约25重量％、约30重量％、约35重量％、约40重量％、约45重量％、约50重量％、约55重量％、约60重量％、约65重量％、约70重量％、约75重量％、约80重量％、约85重量％、约90重量％、约92重量％及其任意两者之间的任意值。
在进一步实施方案中，基于所述可食用物的总重量，所述增塑剂的重量百分比范围为约3重量％-约35重量％，约5重量％-约35重量％，约10重量％-约30重量％，约15重量％-约25重量％，或约18重量％-约22重量％。在进一步实施方案中，基于所述可食用物的总重量，所述增塑剂的重量百分比为约3重量％、约5重量％、约7重量％、约9重量％、约11重量％、约13重量％、约15重量％、约17重量％、约19重量％、约21重量％、约23重量％、约25重量％、约27重量％、约29重量％、约31重量％、约33重量％、约35重量％及其任意两者之间的任意值。
在进一步实施方案中，基于所述可食用物的总重量，所述水的重量百分比范围为约5重量％-约25重量％，约6重量％-约24重量％，约7重量％-约23重量％，约8重量％-约22重量％，约9重量％-约21重量％，约10重量％-约20重量％，约11重量％-约19重量％，约12重量％-约18重量％，约13重量％-约17重量％，或约14重量％-约16重量％。在进一步实施方案中，基于所述可食用物的总重量，所述水的重量百分比为约5重量％、约6重量％、约7重量％、约8重量％、约9重量％、约10重量％、约11重量％、约12重量％、约13重量％、约14重量％、约15重量％、约16重量％、约17重量％、约18重量％、约19重量％、约20重量％、约21重量％、约22重量％、约23重量％、约24重量％、约25重量％及其任意两者之间的任意值。
在进一步实施方案中，对于咀嚼能力差的动物，基于所述可食用物的总重量，所述水的重量百分比范围为约12重量％-约25重量％。在进一步实施方案中，对于咀嚼能力差的动物，基于所述可食用物的总重量，所述水的重量百分比范围为约5重量％-约15重量％。
在进一步实施方案中，所述淀粉包括，但不限于天然淀粉或变性淀粉或两者的混合物。在进一步实施方案中，所述天然淀粉包括，但不限于大米淀粉、红薯淀粉、马铃薯淀粉、紫薯淀粉、玉米淀粉、高粱淀粉、小麦淀粉、豌豆淀粉或木薯淀粉中的任意一种或多种。
在进一步实施方案中，所述增塑剂包括，但不限于甘油、丙二醇、丁二醇、山梨糖醇或木糖醇中的任意一种或多种。
在进一步实施方案中，所述可食用物进一步包含蛋白。在进一步实施方案中，所述蛋白与所述淀粉的相对重量比为约0.000-约1.000：约1.000，约0.050-约0.950：约1.000，约0.100-约0.900：约1.000，约0.150-约0.850：约1.000，约0.200-约0.800：约1.000，约0.250-约0.750：约1.000，约0.300-约0.700：约1.000，约0.350-约0.650：约1.000，约0.400-约0.600：约1.000，约0.450-约0.550：约1.000，或约0.475-约0.525：约1.000。
在进一步实施方案中，基于所述可食用物的总重量，所述蛋白的重量百分比范围为约0重量％-约30重量％，约2重量％-约28重量％，约4重量％-约26重量％，约6重量％-约24重量％，约8重量％-约22重量％，约10重量％-约20重量％，约12重量％-约18重量％，或约14重量％-约16重量％。在进一步实施方案中，基于所述可食用物的总重量，所述蛋白的重量百分比为约0重量％、约2重量％、约4重量％、约6重量％、约8重量％、约10重量％、约12重量％、约14重量％、约16重量％、约18重量％、约20重量％、约22重量％、约24重量％、约26重量％、约28重量％、约30重量％及其任意两者之间的任意值。
在进一步实施方案中，所述蛋白包括，但不限于植物蛋白或动物蛋白或两者的混合物。
在进一步实施方案中，所述植物蛋白包括，但不限于大豆蛋白、苋属植物蛋白、竹芋蛋白、大麦蛋白、荞麦蛋白、低芥酸菜籽蛋白、木薯蛋白、桃豆(鹰嘴豆)蛋白、豆类蛋白、兵豆蛋白、羽扇豆蛋白、玉米蛋白、小米蛋白、燕麦蛋白、豌豆蛋白、马铃薯蛋白、大米蛋白、裸麦蛋白、高粱蛋白、向日葵蛋白、木薯蛋白、黑小麦蛋白、小麦蛋白中的任意一种或多种。
在进一步实施方案中，所述动物蛋白包括，但不限于肉类、肉类副产品、奶制品或蛋类中的任意一种或多种。在进一步实施方案中，所述肉类包括，但不限于鸡肉、鸭肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉或猪肉中的任意一种或多种。在进一步实施方案中，所述肉类副产品包括，但不限于鸡、鸭、鹅、绵羊、山羊、牛、兔或猪的肺、肾、脑、肝、胃或肠中的任意一种或多种。
在进一步实施方案中，所述可食用物进一步包含纤维。在进一步实施方案中，所述纤维与所述淀粉的相对重量比为约0.000-约0.750：约1.000，约0.050-约0.700：约1.000，约0.100-约0.650：约1.000，约0.150-约0.600：约1.000，约0.200-约0.550：约1.000，约0.250-约0.500：约1.000，约0.300-约0.450：约1.000，或约0.350-约0.400：约1.000。
在进一步实施方案中，基于所述可食用物的总重量，所述纤维的重量百分比范围为约0重量％-约25重量％，约2重量％-约24重量％，约4重量％-约22重量％，约6重量％-约20重量％，约8重量％-约18重量％，约10重量％-约16重量％，或约12重量％-约14重量％。在进一步实施方案中，基于所述可食用物的总重量，所述纤维的重量百分比为约0重量％、约1重量％、约3重量％、约5重量％、约7重量％、约9重量％、约11重量％、约13重量％、约15重量％、约17重量％、约19重量％、约21重量％、约23重量％、约25重量％及其任意两者之间的任意值。
在进一步实施方案中，所述纤维为苜蓿纤维、草纤维、竹纤维、亚麻籽纤维、椰子壳纤维、花生壳纤维、马铃薯皮纤维或红薯皮纤维中的任意一种或多种。在进一步实施方案中，所述纤维具有约23um-约2000um的长度，约100um-约1900um的长度，约200um-约1800um的长度，约300um-约1700um的长度，约400um-约1600um的长度，约500um-约1500um的长度，约600um-约1400um的长度，约700um-约1300um的长度，约800um-约1200um的长度，或约900um-约1100um的长度。
在进一步实施方案中，所述可食用物进一步包含添加剂。在进一步实施方案中，所述添加剂与所述淀粉的相对重量比为约0.000-约0.500：约1.000，约0.050-约0.450：约1.000，约0.100-约0.400：约1.000，约0.150-约0.350：约1.000，或约0.200-约0.300：约1.000。
在进一步实施方案中，基于所述可食用物的总重量，所述添加剂的重量百分比范围为约0重量％-约25重量％，约2重量％-约24重量％，约4重量％-约22重量％，约6重量％-约20重量％，约8重量％-约18重量％，约10重量％-约16重量％，或约12重量％-约14重量％。在进一步实施方案中，基于所述可食用物的总重量，所述添加剂的重量百分比为约0重量％、约1重量％、约3重量％、约5重量％、约7重量％、约9重量％、约11重量％、约13重量％、约15重量％、约17重量％、约19重量％、约21重量％、约23重量％、约25重量％及其任意两者之间的任意值。
在进一步实施方案中，所述添加剂包括，但不限于植物油脂、动物油脂、卵磷脂、乳化剂、维生素、氨基酸、益生元、益生素、色素、风味剂、防腐剂、抗氧化剂、玉米糖浆、蔗糖或矿物盐中的任意一种或多种。在进一步实施方案中，所述植物油脂包括，但不限于玉米油、花生油、大豆油、葵瓜子油、菜籽油或食用调和油中的任意一种或多种。在进一步实施方案中，所述动物油脂包括，但不限于鸡油、牛油、猪油或羊油中的任意一种或多种。在进一步实施方案中，所述乳化剂包括，但不限于硬脂酰乳酸钠、硬脂酰乳酸钙、双乙酰酒石酸单甘油酯、蔗糖酸酯、单甘脂、三聚甘油酯、大豆磷脂、月桂酸单甘油酯、司盘类或吐温类中的任意一种或多种。在进一步实施方案中，所述矿物盐包括，但不限于碳酸钙、磷酸钙、碳酸钠、碳酸氢钠、碳酸氢钙、磷酸氢钙、磷酸二氢钙、氯化钠或氯化钾中的任意一种或多种。
在进一步实施方案中，所述人造鹿角用于供犬类食用。在进一步实施方案中，所述犬类包括，但不限于野生犬类和动物园犬类，例如狼、郊狼、狐狸，狗，尤其家犬，例如纯种和/或杂种伴侣犬、宠物犬、展示犬、工作犬、放牧犬、狩猎犬、警卫犬、警犬、赛狗和/或实验室狗或其组合。
在进一步实施方案中，所述人造鹿角的形状包括，但不限于单分叉形(类Y形)、二分叉形(单侧或双侧)、多分叉形(单侧或双侧)、棒形、或它们的任意组合。在进一步实施方案中，所述人造鹿角的形状为整个鹿角(其非限制性实例如图1中所示)和鹿角的部分(其非限制性实例如图2中所示)以及它们的任意一种或多种组合。
在进一步实施方案中，所述人造鹿角是实心或中空的。在进一步实施方案中，所述人造鹿角是中空的。在进一步实施方案中，所述人造鹿角的空腔中填充有填充物。在进一步实施方案中，所述填充物包括，但不限于肉类、肉类副产品、奶制品、蛋类等，诸如鸡肉、鸭肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉、鸡肝、鸭肝或明胶中的任意一种或多种。
在进一步实施方案中，所述人造鹿角不含任何细菌、真菌和霉菌。在进一步实施方案中，所述人造鹿角在环境条件下的保质期为至少2年。在进一步实施方案中，所述人造鹿角在环境条件下的保质期为约2-约5年。
在进一步实施方案中，所述人造鹿角具有约60直至100、特别是约70直至100的邵氏A硬度计硬度。例如，所述人造鹿角具有如下的邵氏A硬度计硬度：约60、约61、约62、约63、约64、约65、约66、约67、约68、约69、约70、约71、约72、约73、约74、约75、约76、约77、约78、约79、约80、约81、约82、约83、约84、约85、约86、约87、约88、约89、约90、约91、约92、约93、约94、约95、约96、约97、约98、约99或约100及其任意两者之间的任意值。
制造可食用物的方法
在一个实施方案中，本发明提供了一种制备人造鹿角的方法，所述方法包括如下步骤：
将指定比例的原料混合均匀。将混合均匀的物料在约80℃-约150℃、压力为约10MPa-约110MPa的条件下添加到压铸模中，使原料在高温高压下热固成人造鹿角。将所述人造鹿角在烘房进行干燥，干燥温度是约50-约90℃，设置干燥时间约0-约10小时。将所述人造鹿角在室温下冷却，由此获得最终产品。
在进一步实施方案中，所述干燥温度的范围为约50℃-约90℃，约55℃-约85℃，约65℃-约80℃或约70℃-约75℃。在进一步实施方案中，所述干燥温度为约50℃、约55℃、约60℃、约65℃、约70℃、约75℃、约80℃、约85℃、约90℃、约95℃及其任意两者之间的任意值。
在进一步实施方案中，所述干燥时间为约1-约9小时。在进一步实施方案中，所述干燥时间为约2-约8小时。在进一步实施方案中，所述干燥时间为约3-约7小时。在进一步实施方案 中，所述干燥时间为约4-约6小时。在进一步实施方案中，所述干燥时间为约2-约6小时。在进一步实施方案中，所述干燥时间为约0小时、约1小时、约2小时、约3小时、约4小时、约5小时、约6小时、约7小时、约8小时、约9小时、约10小时及其任意两者之间的任意值。
在进一步实施方案中，所述原料包含含淀粉材料；增塑剂；和水。在进一步实施方案中，所述含淀粉材料包括，但不限于，天然含淀粉材料或变性淀粉或两者的混合物。在进一步实施方案中，所述天然含淀粉材料包括，但不限于，大米粉、小米粉、红薯粉、马铃薯粉、玉米粉、高粱粉、小麦粉、燕麦粉、豌豆粉或木薯粉中的任意一种或多种。在进一步实施方案中，所述增塑剂包括甘油、丙二醇、丁二醇、山梨糖醇或木糖醇中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含含蛋白材料。在进一步实施方案中，所述含蛋白材料可任选地进一步包含植物来源的含蛋白材料或动物来源的含蛋白材料或两者的混合物。在进一步实施方案中，所述植物来源的含蛋白材料来源于大豆、苋属植物、竹芋、大麦、荞麦、低芥酸菜籽、木薯、桃豆(鹰嘴豆)、豆类、兵豆、羽扇豆、玉米、小米、燕麦、豌豆、马铃薯、大米、裸麦、高粱、向日葵、木薯、黑小麦、小麦中的任意一种或多种。在进一步实施方案中，所述植物来源的含蛋白材料包括，但不限于，大豆粉、苋属植物粉、竹芋粉、大麦粉、荞麦粉、低芥酸菜籽粉、木薯粉、桃豆(鹰嘴豆)粉、豆类粉、兵豆粉、羽扇豆粉、玉米粉、小米粉、燕麦粉、豌豆粉、马铃薯粉、大米粉、裸麦粉、高粱粉、向日葵粉、木薯粉、黑小麦粉、小麦粉中的任意一种或多种。在进一步实施方案中，所述动物来源的含蛋白材料来源于鸡、鸭、鹅、绵羊、山羊、牛、兔或猪中的任意一种或多种。在进一步实施方案中，所述动物来源的含蛋白材料包括，但不限于，肉类、肉类副产品、奶制品或蛋类中的任意一种或多种。在进一步实施方案中，所述肉类包括，但不限于，鸡肉、鸭肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉或猪肉中的任意一种或多种。在进一步实施方案中，所述肉类副产品为鸡、鸭、鹅、绵羊、山羊、牛、兔或猪的肺、肾、脑、肝、胃或肠中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含含纤维材料。在进一步实施方案中，所述含纤维材料包括，但不限于，苜蓿粉、草粉、竹粉、亚麻籽粉、椰子壳粉、花生壳粉、马铃薯皮粉或红薯皮粉中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含一种或多种添加剂。在进一步实施方案中，所述添加剂包括，但不限于，植物油脂、动物油脂、卵磷脂、乳化剂、维生素、氨基酸、益生元、益生素、色素、风味剂、抗氧化剂、防腐剂、玉米糖浆、蔗糖或矿物盐中的任意一种或多种。在进一步实施方案中，所述植物油脂包括，但不限于，玉米油、花生油、大豆油、葵瓜子油、菜籽油、食用调或油中的任意一种或多种。在进一步实施方案中，所述动物油脂包括，但不限于，鸡油、牛油、猪油或羊油中的任意一种或多种。在进一步实施方案中，所述乳化剂包括，但不限于，硬脂酰乳酸钠、 硬脂酰乳酸钙、双乙酰酒石酸单甘油酯、蔗糖酸酯、单甘脂、三聚甘油酯、大豆磷脂、月桂酸单甘油酯、司盘类或吐温类中的任意一种或多种。在进一步实施方案中，所述矿物盐包括，但不限于，碳酸钙、磷酸钙、碳酸钠、碳酸氢钠、碳酸氢钙、磷酸氢钙、磷酸二氢钙、氯化钠或氯化钾中的任意一种或多种。
在进一步实施方案中，初始原料中的各材料的指定比率使得最终产品人造鹿角中各组分的比率如上文中所述。
在另一个实施方案中，本发明提供了一种制备人造鹿角的方法，所述方法包括如下步骤：
将指定比例的材料混合均匀。将混合均匀的物料添加入注塑机中，设置注塑机的温度为约110℃-约125℃，设置注塑压力是约80MPa-约100MPa,注射时间约2-约5秒，冷却时间约10-约40秒。根据此工艺参数，将物料注射到模具中，冷却定型后成为人造鹿角。将所述人造鹿角在烘房进行干燥，干燥温度是约50-约90℃，设置干燥时间约0-约10小时。将所述人造鹿角在室温下冷却，由此获得最终产品。
在进一步实施方案中，所述干燥温度的范围为约50℃-约90℃，约55℃-约85℃，约65℃-约80℃或约70℃-约75℃。在进一步实施方案中，所述干燥温度为约50℃、约55℃、约60℃、约65℃、约70℃、约75℃、约80℃、约85℃、约90℃、约95℃及其任意两者之间的任意值。
在进一步实施方案中，所述干燥时间为约1-约9小时。在进一步实施方案中，所述干燥时间为约2-约8小时。在进一步实施方案中，所述干燥时间为约3-约7小时。在进一步实施方案中，所述干燥时间为约4-约6小时。在进一步实施方案中，所述干燥时间为约2-约6小时。在进一步实施方案中，所述干燥时间为约0小时、约1小时、约2小时、约3小时、约4小时、约5小时、约6小时、约7小时、约8小时、约9小时、约10小时及其任意两者之间的任意值。
在进一步实施方案中，所述原料包含含淀粉材料；增塑剂和水。在进一步实施方案中，所述含淀粉材料包括，但不限于，天然含淀粉材料或变性淀粉或两者的混合物。在进一步实施方案中，所述天然含淀粉材料包括，但不限于，大米粉、小米粉、红薯粉、马铃薯粉、玉米粉、高粱粉、小麦粉、燕麦粉、豌豆粉或木薯粉中的任意一种或多种。在进一步实施方案中，所述增塑剂包括甘油、丙二醇、丁二醇、山梨糖醇或木糖醇中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含含蛋白材料。在进一步实施方案中，所述含蛋白材料可任选地进一步包含植物来源的含蛋白材料或动物来源的含蛋白材料或两者的混合物。在进一步实施方案中，所述植物来源的含蛋白材料来源于大豆、苋属植物、竹芋、大麦、荞麦、低芥酸菜籽、木薯、桃豆(鹰嘴豆)、豆类、兵豆、羽扇豆、玉米、小米、燕麦、豌豆、马铃薯、大米、裸麦、高粱、向日葵、木薯、黑小麦、小麦中的任意一种或多种。在进一步实施方案中，所述植物来源的含蛋白材料包括，但不限于，大豆粉、苋属植物粉、竹芋粉、 大麦粉、荞麦粉、低芥酸菜籽粉、木薯粉、桃豆(鹰嘴豆)粉、豆类粉、兵豆粉、羽扇豆粉、玉米粉、小米粉、燕麦粉、豌豆粉、马铃薯粉、大米粉、裸麦粉、高粱粉、向日葵粉、木薯粉、黑小麦粉、小麦粉中的任意一种或多种。在进一步实施方案中，所述动物来源的含蛋白材料来源于鸡、鸭、鹅、绵羊、山羊、牛、兔或猪中的任意一种或多种。在进一步实施方案中，所述动物来源的含蛋白材料包括，但不限于，肉类、肉类副产品、奶制品或蛋类中的任意一种或多种。在进一步实施方案中，所述肉类包括，但不限于，鸡肉、鸭肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉或猪肉中的任意一种或多种。在进一步实施方案中，所述肉类副产品为鸡、鸭、鹅、绵羊、山羊、牛、兔或猪的肺、肾、脑、肝、胃或肠中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含含纤维材料。在进一步实施方案中，所述含纤维材料包括，但不限于，苜蓿粉、草粉、竹粉、亚麻籽粉、椰子壳粉、花生壳粉、马铃薯皮粉或红薯皮粉中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含一种或多种添加剂。在进一步实施方案中，所述添加剂包括，但不限于，植物油脂、动物油脂、卵磷脂、乳化剂、维生素、氨基酸、益生元、益生素、色素、风味剂、抗氧化剂、防腐剂、玉米糖浆、蔗糖或矿物盐中的任意一种或多种。在进一步实施方案中，所述植物油脂包括，但不限于，玉米油、花生油、大豆油、葵瓜子油、菜籽油、食用调或油中的任意一种或多种。在进一步实施方案中，所述动物油脂包括，但不限于，鸡油、牛油、猪油或羊油中的任意一种或多种。在进一步实施方案中，所述乳化剂包括，但不限于，硬脂酰乳酸钠、硬脂酰乳酸钙、双乙酰酒石酸单甘油酯、蔗糖酸酯、单甘脂、三聚甘油酯、大豆磷脂、月桂酸单甘油酯、司盘类或吐温类中的任意一种或多种。在进一步实施方案中，所述矿物盐包括，但不限于，碳酸钙、磷酸钙、碳酸钠、碳酸氢钠、碳酸氢钙、磷酸氢钙、磷酸二氢钙、氯化钠或氯化钾中的任意一种或多种。
在进一步实施方案中，初始原料中的各材料的指定比率使得最终产品人造鹿角中各组分的比率如上文中所述。
在又一个实施方案中，本发明提供了一种制备人造鹿角的方法，所述方法包括如下步骤：
将指定比例的材料混合均匀。将混合均匀的物料通过挤出机进行挤出熟化，其中挤出机设置温度为约120℃-约150℃，控制挤出机机头的压力是约4MPa,调整机头合适的切粒转速，将挤出后的颗粒切出长度约3-约5mm的颗粒。将挤出后的颗粒，添加入注塑机中，设置注塑机的温度为约110℃-约125℃，设置注塑压力是约80MPa-约100MPa,注射时间约2-约5秒，冷却时间约10-约40秒。根据此工艺参数，将物料注射到模具中，冷却定型后成为人造鹿角。将所述人造鹿角在烘房进行干燥，干燥温度是约50℃-约90℃，设置干燥时间约0-约10小时。将所述人造鹿角在室温下冷却，由此获得最终产品。
在进一步实施方案中，所述干燥温度的范围为约50℃-约90℃，约55℃-约85℃，约65℃-约80℃或约70℃-约75℃。在进一步实施方案中，所述干燥温度为约50℃、约55℃、约60℃、约65℃、约70℃、约75℃、约80℃、约85℃、约90℃、约95℃及其任意两者之间的任意值。
在进一步实施方案中，所述干燥时间为约1-约9小时。在进一步实施方案中，所述干燥时间为约2-约8小时。在进一步实施方案中，所述干燥时间为约3-约7小时。在进一步实施方案中，所述干燥时间为约4-约6小时。在进一步实施方案中，所述干燥时间为约2-约6小时。在进一步实施方案中，所述干燥时间为约0小时、约1小时、约2小时、约3小时、约4小时、约5小时、约6小时、约7小时、约8小时、约9小时、约10小时及其任意两者之间的任意值。
在进一步实施方案中，所述原料包含含淀粉材料；增塑剂和水。在进一步实施方案中，所述含淀粉材料包括，但不限于，天然含淀粉材料或变性淀粉或两者的混合物。在进一步实施方案中，所述天然含淀粉材料包括，但不限于，大米粉、小米粉、红薯粉、马铃薯粉、玉米粉、高粱粉、小麦粉、燕麦粉、豌豆粉或木薯粉中的任意一种或多种。在进一步实施方案中，所述增塑剂包括甘油、丙二醇、丁二醇、山梨糖醇或木糖醇中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含含蛋白材料。在进一步实施方案中，所述含蛋白材料可任选地进一步包含植物来源的含蛋白材料或动物来源的含蛋白材料或两者的混合物。在进一步实施方案中，所述植物来源的含蛋白材料来源于大豆、苋属植物、竹芋、大麦、荞麦、低芥酸菜籽、木薯、桃豆(鹰嘴豆)、豆类、兵豆、羽扇豆、玉米、小米、燕麦、豌豆、马铃薯、大米、裸麦、高粱、向日葵、木薯、黑小麦、小麦中的任意一种或多种。在进一步实施方案中，所述植物来源的含蛋白材料包括，但不限于，大豆粉、苋属植物粉、竹芋粉、大麦粉、荞麦粉、低芥酸菜籽粉、木薯粉、桃豆(鹰嘴豆)粉、豆类粉、兵豆粉、羽扇豆粉、玉米粉、小米粉、燕麦粉、豌豆粉、马铃薯粉、大米粉、裸麦粉、高粱粉、向日葵粉、木薯粉、黑小麦粉、小麦粉中的任意一种或多种。在进一步实施方案中，所述动物来源的含蛋白材料来源于鸡、鸭、鹅、绵羊、山羊、牛、兔或猪中的任意一种或多种。在进一步实施方案中，所述动物来源的含蛋白材料包括，但不限于，肉类、肉类副产品、奶制品或蛋类中的任意一种或多种。在进一步实施方案中，所述肉类包括，但不限于，鸡肉、鸭肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉或猪肉中的任意一种或多种。在进一步实施方案中，所述肉类副产品为鸡、鸭、鹅、绵羊、山羊、牛、兔或猪的肺、肾、脑、肝、胃或肠中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含含纤维材料。在进一步实施方案中，所述含纤维材料包括，但不限于，苜蓿粉、草粉、竹粉、亚麻籽粉、椰子壳粉、花生壳粉、马铃薯皮粉或红薯皮粉中的任意一种或多种。在进一步实施方案中，所述原料可任选地进一步包含一种或多种添加剂。在进一步实施方案中，所述添加剂包括，但不限于，植物油脂、动 物油脂、卵磷脂、乳化剂、维生素、氨基酸、益生元、益生素、色素、风味剂、抗氧化剂、防腐剂、玉米糖浆、蔗糖或矿物盐中的任意一种或多种。在进一步实施方案中，所述植物油脂包括，但不限于，玉米油、花生油、大豆油、葵瓜子油、菜籽油、食用调或油中的任意一种或多种。在进一步实施方案中，所述动物油脂包括，但不限于，鸡油、牛油、猪油或羊油中的任意一种或多种。在进一步实施方案中，所述乳化剂包括，但不限于，硬脂酰乳酸钠、硬脂酰乳酸钙、双乙酰酒石酸单甘油酯、蔗糖酸酯、单甘脂、三聚甘油酯、大豆磷脂、月桂酸单甘油酯、司盘类或吐温类中的任意一种或多种。在进一步实施方案中，所述矿物盐包括，但不限于，碳酸钙、磷酸钙、碳酸钠、碳酸氢钠、碳酸氢钙、磷酸氢钙、磷酸二氢钙、氯化钠或氯化钾中的任意一种或多种。
在进一步实施方案中，初始原料中的各材料的指定比率使得最终产品人造鹿角中各组分的比率如上文中所述。
在进一步实施方案中，通过所述方法获得的人造鹿角的价格比天然鹿角低数十倍或者甚至更低。
在进一步实施方案中，通过所述方法获得的人造鹿角不含任何细菌、真菌和霉菌。在进一步实施方案中，通过所述方法获得的人造鹿角在环境条件下的保质期为至少2年。在进一步实施方案中，通过所述方法获得的人造鹿角在环境条件下的保质期为约2-约5年。
在进一步实施方案中，通过所述方法获得的人造鹿角的适口性比天然鹿角更高。
在进一步实施方案中，通过所述方法获得的人造鹿角具有良好的批次间一致性。
在进一步实施方案中，通过调节最初原料中水的比例，可以改变通过所述方法获得的人造鹿角的硬度，以适应动物不同的咀嚼能力。
在进一步实施方案中，通过所述方法获得的人造鹿角比天然鹿角更卫生。
产品、其相关方法及衍生品
在一个实施方案中，本发明提供了可食用品或玩具，其包含如上文所述的人造鹿角。
在一个实施方案中，本发明提供了清洁动物牙齿的方法，其包括向动物施用对于清洁动物牙齿有效的量的如上文所述的人造鹿角或如上文所述的人造鹿角可食用品或玩具。在一个实施方案中，本发明提供了促进动物健康或幸福的方法，其包括向动物施用对于促进健康或幸福有效的量的如上文所述的人造鹿角或如上文所述的人造鹿角可食用品或玩具。在一个实施方案中，本发明提供了改善动物生活质量的方法，其包括向动物施用对于改善生活质量有效的量的如上文所述的人造鹿角或如上文所述的可食用品或玩具。在一个实施方案中，本发明提供了延长动物生命盛年期的方法，其包括向动物施用对于延长动物盛年期有效的量的如上文所述的人造鹿角或如上文所述的可食用品或玩具。
在一个实施方案中，本发明提供了一种套件，所述套件在单一包装中或在虚拟包中的独立容器中包含：(A)如上文所述的人造鹿角或如上文所述的可食用品或玩具，和(B)以下中的一种或多种：(1)如上文所述的人造鹿角或如上文所述的可食用品或玩具的益处的说明书；(2)如何施用如上文所述的人造鹿角或如上文所述的可食用品或玩具的说明书；(3)其它可食用物和/或不可食用物；(4)提供如上文所述的人造鹿角或如上文所述的可食用品或玩具的餐盘；(5)提供如上文所述的人造鹿角或如上文所述的可食用品或玩具的餐具；或(6)如何利用如上文所述的人造鹿角或如上文所述的可食用品或玩具促进动物健康或幸福、改善动物生活质量或延长动物生命盛年期的说明书。
在一个实施方案中，本发明提供了一种包装，其包含：以阵列排列的一个或多个容器，所述一个或多个容器中的每个包含如上文所述的人造鹿角或如上文所述的可食用品或玩具，和用于将容器维持于阵列的一个或多个装置。在进一步实施方案中，所述包装还包含适合于处理和运输包装的一个或多个柄。在进一步实施方案中，所述包装还包含描述包装中容器内含物的一个或多个标记。在进一步实施方案中，所述包装装置包含一个或多个窗口。在进一步实施方案中，所述包装还包含附着至包装的标签，其含有字、图、图样、简称、标语、短语或其组合，其指明所述包装内含物包含如上文所述的人造鹿角或如上文所述的可食用品或玩具。
在一个实施方案中，本发明提供了一种工具，其用于交流如上文所述的人造鹿角、如上文所述的可食用品或玩具、如上文所述的方法、如上文所述的套件或如上文所述的包装的有关下列一个或多个方面的信息或说明：(1)施用如上文所述的人造鹿角或如上文所述的可食用品或玩具；(2)描述如上文所述的人造鹿角或如上文所述的可食用品或玩具的益处；(3)用如上文所述的人造鹿角或如上文所述的可食用品或玩具促进动物的健康或幸福；或(4)用如上文所述的人造鹿角或如上文所述的可食用品或玩具延长动物生命的盛年期，所述工具包括含有所述信息或说明的文档、数字存储介质、光存储介质、音频播放器、或视频显示器。在进一步实施方案中，所述工具选自展示网站、可视显示、报摊、小册子、产品标签、包装说明书、广告、分发的印刷品、公告、录音磁带、录像磁带、DVD、CD-ROM、计算机可读芯片、计算机可读卡片、计算机可读磁盘、USB装置、火线装置、计算机内存和其组合。
在一个实施方案中，本发明提供了一种包装，其包含描述如上文所述的人造鹿角、如上文所述的可食用品或玩具、如上文所述的方法、如上文所述的套件或如上文所述的包装的标记。在进一步实施方案中，所述包装包含如上文所述的人造鹿角和/或如上文所述的可食用品或玩具。
除非另外指明，在此和在说明书中别处表示的所有百分比和量应被理解为指重量百分比。 除了在别处规定的范围，用于本说明书的所有百分比是基于干物质计的重量百分比。
如本文所用的范围在本文中以速记形式使用，以便避免列出和记载该范围内的每个和每一值。该范围内的任意适当的值可以酌情被选作范围的上限、下限或端值。
词语“包含”意欲解释为开放的和包含的，而不是排他的。同样，术语“包括”和“或”均应解释包含的，除非这样的解释被上下文所明确禁止。类似地，术语“实例”(特别是当其后是一系列术语时)仅仅是解释和说明性的，不应当被认为是排他的或包罗万象的。
本文所公开的方法和组合物以及其它进步不限于本文所述的特定方法学、方案和试剂，因为正如熟练技术人员将领会的那样，它们可以改变。而且，本文所用的术语仅仅是为了描述具体实施方案的目的，而不是意欲限制所公开或所要求的范围，并且也不限制所公开或所要求的范围。
除非另有定义，本文所用的所有技术和科学术语、本领域术语和简称具有在本发明的领域或该术语所用领域中的普通技术人员所通常理解的含义。虽然与本文所述那些相似或等同的任意组合物、方法、制造物品或其它工具或材料均可用于实施本发明，但是本文描述了优选的组合物、方法、制造物品或其它工具或材料。
本文引用或提到的所有专利、专利申请、出版物、技术和/或学术文章以及其它参考文献整体引入本文以法律所允许的程度作为参考。那些参考文献的讨论仅仅为了总结其中提出的论断。没有做出这样的承认：即，任意这些专利、专利申请、出版物或参考文献或其任意部分是相关材料或现有技术。特别保留对这些专利、专利申请、出版物或其它参考文献是相关材料或现有技术的任意论断的准确性和相关性提出异议的权利。
实施例
以下实施例仅用于举例说明本发明的实施方案，但所述实施方案的保护范围应参照所附权利要求进行解释，而不应仅限于以下实施例。
实施例1.可食用鹿角的制备
1.制备人造鹿角的通用工艺1
将指定比例的材料混合均匀。将混合均匀的物料在80℃-150℃、压力为10MPa-110MPa的条件下添加到压铸模中，使原料在高温高压下热固成鹿角产品。将所述鹿角产品在烘房进行干燥，干燥温度是70-90℃，设置干燥时间2-6小时。将所述人造鹿角在室温下冷却，由此获得最终产品。
2.制备人造鹿角的通用工艺2
将指定比例的材料混合均匀。将混合均匀的物料添加入注塑机中，设置注塑机的温度为 110℃-125℃，设置注塑压力是80MPa-100MPa,注射时间2-5秒，冷却时间10-40秒。根据此工艺参数，将物料注射到模具中，冷却定型后成为鹿角产品。将所述鹿角产品在烘房进行干燥，干燥温度是70-90℃，设置干燥时间2-6小时。将所述人造鹿角在室温下冷却，由此获得最终产品。
3.制备人造鹿角的通用工艺3
将指定比例的材料混合均匀。将混合均匀的物料通过挤出机进行挤出熟化，其中挤出机设置温度为120℃-150℃，控制挤出机机头的压力是4MPa,调整机头合适的切粒转速，将挤出后的颗粒切出长度3-5mm的颗粒。将挤出后的颗粒，添加入注塑机中，设置注塑机的温度为110℃-125℃，设置注塑压力是80MPa-100MPa,注射时间2-5秒，冷却时间10-40秒。根据此工艺参数，将物料注射到模具中，冷却定型后成为鹿角产品。将所述鹿角产品在烘房进行干燥，干燥温度是70-90℃，设置干燥时间2-6小时。将所述人造鹿角在室温下冷却，由此获得最终产品。
4.人造鹿角产品中各组分的重量的计算
除水以外的其余组分的最终重量等于初始重量；水的最终重量等于最终产品的总重量减去其余组分的重量。
Figure PCTCN2017119766-appb-000001
Figure PCTCN2017119766-appb-000002
实施例2.人造鹿角的适口性实验
天然鹿角与各种人造鹿角对于狗的适口性的比较
取相同数量且形状、尺寸类似的天然鹿角和实施例1中制备的人造鹿角分开放置。使20只比格犬依次进入放置天然鹿角和人造鹿角的场所。分别记录选择天然鹿角或人造鹿角的狗的数目。将记录的狗的数目除以狗的总数(20只)，所得百分比即为天然鹿角或人造鹿角分别的首次选择率。所述实验连续进行3天。其实验数据如下：
表2.狗对天然鹿角和人造鹿角1的首次选择率
第一天 第二天 第三天
天然鹿角 4(20％) 0(0％) 1(5％)
人造鹿角1 16(80％) 20(100％) 19(95％)
表3.狗对天然鹿角和人造鹿角2的首次选择率
第一天 第二天 第三天
天然鹿角 3(15％) 4(20％) 1(5％)
人造鹿角2 17(85％) 16(80％) 19(95％)
表4.狗对天然鹿角和人造鹿角3的首次选择率
第一天 第二天 第三天
天然鹿角 0(0％) 0(0％) 3(15％)
人造鹿角3 20(100％) 20(100％) 17(85％)
表5.狗对天然鹿角和人造鹿角4的首次选择率
第一天 第二天 第三天
天然鹿角 4(20％) 5(25％) 3(15％)
人造鹿角4 16(80％) 15(75％) 17(85％)
表6.狗对天然鹿角和人造鹿角5的首次选择率
第一天 第二天 第三天
天然鹿角 2(10％) 1(5％) 1(5％)
人造鹿角5 18(90％) 19(95％) 19(95％)
表7.狗对天然鹿角和人造鹿角6的首次选择率
第一天 第二天 第三天
天然鹿角 1(5％) 0(0％) 1(5％)
人造鹿角6 19(95％) 20(100％) 19(95％)
表8.狗对天然鹿角和人造鹿角7的首次选择率
第一天 第二天 第三天
天然鹿角 2(10％) 0(0％) 1(5％)
人造鹿角7 18(90％) 20(100％) 19(95％)
表9.狗对天然鹿角和人造鹿角8的首次选择率
第一天 第二天 第三天
天然鹿角 5(25％) 2(10％) 0(0％)
人造鹿角8 15(75％) 18(90％) 20(100％)
表10.狗对天然鹿角和人造鹿角9的首次选择率
第一天 第二天 第三天
天然鹿角 5(25％) 2(10％) 0(0％)
人造鹿角9 15(75％) 18(90％) 20(100％)
表11.狗对天然鹿角和人造鹿角10的首次选择率
第一天 第二天 第三天
天然鹿角 2(10％) 0(0％) 1(5％)
人造鹿角10 18(90％) 20(100％) 19(95％)
表12.狗对天然鹿角和人造鹿角11的首次选择率
第一天 第二天 第三天
天然鹿角 2(10％) 1(5％) 1(5％)
人造鹿角11 18(90％) 19(95％) 19(95％)
表13.狗对天然鹿角和人造鹿角12的首次选择率
第一天 第二天 第三天
天然鹿角 5(25％) 2(10％) 0(0％)
人造鹿角12 15(75％) 18(90％) 20(100％)
通过3天的测试数据可以看出，人造鹿角的首次选择率大大的超过天然鹿角。
上述实施例仅示例性说明本发明的原理及其功效，而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下，对上述实施例进行修饰或改变。因此，凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变，仍应由本发明的权利要求所涵盖。

Claims (10)

  1. 一种可食用物，其中所述可食用物为人造鹿角，且所述人造鹿角包含淀粉；增塑剂和水。
  2. 权利要求1的可食用物，其中所述淀粉、增塑剂、水的重量比为约1.000：约0.030-约0.875：约0.050-约0.625。
  3. 权利要求1或2的可食用物，其中所述淀粉为天然淀粉或变性淀粉或两者的混合物，任选地其中所述天然淀粉为大米淀粉、红薯淀粉、马铃薯淀粉、紫薯淀粉、玉米淀粉、高粱淀粉、小麦淀粉、豌豆淀粉或木薯淀粉中的任意一种或多种。
  4. 前述权利要求中任一项的可食用物，其中所述增塑剂为甘油、丙二醇、丁二醇、山梨糖醇和木糖醇中的任意一种或多种。
  5. 前述权利要求中任一项的可食用物，其中所述可食用物进一步包含蛋白，任选地所述蛋白为植物蛋白或动物蛋白或两者的混合物，任选地其中所述植物蛋白为大豆蛋白、苋属植物蛋白、竹芋蛋白、大麦蛋白、荞麦蛋白、低芥酸菜籽蛋白、木薯蛋白、桃豆(鹰嘴豆)蛋白、豆类蛋白、兵豆蛋白、羽扇豆蛋白、玉米蛋白、小米蛋白、燕麦蛋白、豌豆蛋白、马铃薯蛋白、大米蛋白、裸麦蛋白、高粱蛋白、向日葵蛋白、木薯蛋白、黑小麦蛋白、小麦蛋白中的任意一种或多种，任选地其中所述动物蛋白为肉类的蛋白、肉类副产品的蛋白、奶制品的蛋白或蛋类的蛋白中的任意一种或多种，任选地其中所述肉类为鸡肉、鸭肉、鹅肉、绵羊肉、山羊肉、牛肉、兔肉或猪肉中的任意一种或多种。
  6. 前述权利要求中任一项的可食用物，其中所述可食用物进一步包含纤维，任选地其中所述纤维为苜蓿粉、草、竹、亚麻籽、椰子壳、花生壳、马铃薯皮或红薯皮中的任意一种或多种，任选地其中所述纤维具有约23um-约2000um的长度。
  7. 前述权利要求中任一项的可食用物，其中所述可食用物进一步包含添加剂，任选地其中所述添加剂为植物油脂、动物油脂、卵磷脂、乳化剂、维生素、氨基酸、益生元、益生素、色素、风味剂、抗氧化剂、防腐剂、玉米糖浆、蔗糖或矿物盐的任意一种或多种。
  8. 一种制备人造鹿角的方法，所述方法包括如下步骤：
    a)将含淀粉材料、增塑剂和水和/或任选的含蛋白材料、任选的含纤维材料和任选的添加剂混合均匀；
    b)将步骤a)中获得的混合物在温度为约80℃-约150℃、压力为约10MPa-约110MPa的条件下添加到压铸模中，使所述混合物在高温高压下热固成人造鹿角；和
    c)将步骤b)中获得的人造鹿角在约60℃-约90℃下干燥约2-约6小时。
  9. 一种制备人造鹿角的方法，所述方法包括如下步骤：
    a)将含淀粉材料、增塑剂和水和/或任选的含蛋白材料、任选的含纤维材料和任选的添加剂混合均匀；
    b)将步骤a)中获得的混合物在温度为约130℃-约160℃、压力为约3MPa-约5MPa的条件下进行塑化，以获得可流动和可塑性的半成品；
    c)将步骤b)中的半成品在温度为约80℃-约150℃、压力为约50MPa-约120MPa的条件下注射到鹿角模具中，形成人造鹿角；和
    d)将步骤c)中获得的人造鹿角在约60℃-约90℃下干燥约2-约6小时。
  10. 一种制备人造鹿角的方法，所述方法包括如下步骤：
    a)将含淀粉材料、增塑剂和水和/或任选的含蛋白材料、任选的含纤维材料和任选的添加剂混合均匀；
    b)将步骤a)中获得的混合物在温度为约120℃-约150℃、压力为约3-约6MPa的条件下熟化，然后挤出，并将挤出物切割成长度为约2-约6mm的颗粒；
    c)将步骤b)中获得的颗粒在温度为约130℃-约160℃、压力为约3MPa-约5MPa的条件下进行塑化，以获得可流动和可塑性的半成品；
    d)将步骤c)中的半成品在温度为约80℃-约150℃、压力为约50MPa-约120MPa的条件下注射到鹿角模具中，形成人造鹿角；和
    e)将步骤d)中获得的人造鹿角在约60℃-约90℃下干燥约2-约6小时。
PCT/CN2017/119766 2017-12-29 2017-12-29 一种可食用物及其制备方法 WO2019127339A1 (zh)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101222852A (zh) * 2005-07-14 2008-07-16 雀巢技术公司 制备用于宠物食品和宠物零食应用的增塑小麦谷蛋白的方法
CN105285354A (zh) * 2015-12-03 2016-02-03 烟台中宠食品股份有限公司 一种宠物洁齿食品

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101222852A (zh) * 2005-07-14 2008-07-16 雀巢技术公司 制备用于宠物食品和宠物零食应用的增塑小麦谷蛋白的方法
CN105285354A (zh) * 2015-12-03 2016-02-03 烟台中宠食品股份有限公司 一种宠物洁齿食品

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