Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Reexamination Certificate
2001-09-07
2004-07-27
Sayala, C. (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
C426S574000, C426S805000, C426S656000, C426S520000
Reexamination Certificate
active
06767573
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to a pet treat, preferably retorted, which simulates the appearance of meat. The invention also relates to a process of producing the pet treat.
BACKGROUND OF THE INVENTION
Pet treats differ from normal pet foods in that they are not intended to supply the pets main ration. Instead, they generally intended as a means of rewarding a pet; particularly as part of a process to modify behavior. Therefore, while pet treats may contain essential nutrients, they are usually not nutritionally balanced. They are, however, highly palatable to pets, in particular to cats and dogs.
Pet treats are available in different forms. The first category is dried pet treat which contain less than about 15% by weight moisture. Examples are baked products, such as bone shaped products for dogs. A second category is semi-moist or intermediate moisture pet treat which have moisture contents of about 20% to 50% by weight. These products are generally characterized by a soft, crumbly texture and densities comparable to meat or leathery products. These products are rendered stable by the inclusion of various acids and solutes which alter the pH and water activity to a level which prevents mold and bacterial growth. The third category covers pet chews or jerkies. These products are chewy, have low to intermediate moisture contents, are relatively dense and are shelf stable. These products are primarily intended to be chewed by the pets.
However, there is a need for additional forms of pet treats which are highly palatable. It is thus an object of the invention to provide a pet treat that is of excellent palatability and that has texture and appearance similar to that of cooked meat while being of relatively low moisture content.
SUMMARY OF THE INVENTION
In one aspect, this invention provides a pet treat comprising
a sealed container; and
one or more pieces of a formulated food product in the container, each piece comprising a fried body of a thermally gelled matrix containing protein and starch and having a moisture content of at least about 25% by weight.
In a preferred form of the invention, the moisture content exceeds about 30% by weight
The pieces of the formulated food product have a texture and appearance similar to that of cooked meat. Further, the pieces have excellent palatability making them suitable for use as treats.
Preferably the pet treat is retorted and the sealed container is retortable.
Preferably the thermally gelled matrix is in the form of a layered, gelled matrix. The pieces preferably have a moisture content of about 30% to about 50% by weight.
The pet treat may further include a preservative.
The invention extends to a retorted pet treat comprising a retortable, sealed container, and one or more pieces of a formulated food product in the container, each piece comprising a fried body of a thermally gelled matrix containing protein and starch and having a moisture content of above about 30% by weight.
In a preferred form of the invention, the retorted pet treat has a moisture content of about 35% to 50% by weight.
The fried body of each piece may comprise layers of a thermally gelled matrix containing the protein and the starch.
In another aspect, this invention provides a process for producing a fried pet treat product, the process comprising:
thermally gelling a protein source and a starch source for providing a thermally gelled matrix;
forming the thermally gelled matrix into pieces;
frying the pieces for providing fried pieces and reducing the moisture content of the pieces to no less than 25% moisture by weight;
providing a container to receive the pieces;
filling the pieces into the container; and
sealing the container.
Preferably the process further comprises forming the thermally gelled matrix into a layered, gelled matrix prior to forming the matrix into pieces. This may be accomplished by using mechanical energy to heat the protein source and the starch source.
In a preferred form of the invention, the process includes introducing a preservative into the container.
The process may include the further step of reducing the pH of the pieces to the range from 4.5 to 5.2.
Preferably the frying is flash frying.
In a further preferred form of the invention, the container is a sealable pouch.
In a further aspect, this invention provides a process for producing a retorted pet treat, the process comprising:
thermally gelling a protein source and a starch source for providing a thermally gelled matrix;
forming the thermally gelled matrix into pieces;
flash Finn the pieces for providing fried pieces;
providing a retortable container,
filling the pieces into the container; and
retorting the container.
Preferably the process further comprises forming the thermally gelled matrix into a layered, gelled matrix prior to forming the matrix into pieces. This may be accomplished by heating the protein source and the starch source using mechanical energy in an emulsion mill and ejecting the heated mixture from the emulsion mill into a holding tube.
The pieces preferably have a moisture content of about 50% to about 65% by weight prior to frying. After frying, the fried pieces preferably have a moisture content of about 25% to about 50% by weight.
The process may further comprise filling moisture into the retortable container with the fried pieces, sufficient moisture being provided to raise the moisture content of the fried pieces to that of the pieces prior to frying, or to any other desired level.
The process may include introducing a preservative into the container.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS OF THE INVENTION
Embodiments of the invention are now described, by way of example only.
The invention is a pet treat in the form of pieces of a formulated food product in a sealed container. Each piece comprises a fried body of a thermally gelled matrix containing protein and starch and having a moisture content of above about 25% by weight. Treats in this form are particularly suited to cats and dogs, depending respectively on the final product make-up, as set out more fully below.
Where the pieces are sealed in a retortable container, for retorting in due course, their moisture content may be above about 30% by weight, preferably from about 35% to about 50% by weight and more preferably about 40%. For non-retorted products, it is desirable to keep the moisture content relatively low, for example preferably from about 25% to 35% by weight.
The protein source and starch source used in the thermally gelled matrix may be any suitable protein and starch source. The choice of the starch and protein sources will be largely determined by nutritional needs, palatability considerations, and the type of food produced.
The protein source may be a vegetable protein source, an animal protein source, or a mixture of these protein sources. Suitable vegetable protein sources are wheat protein, soy protein, rice protein, corn protein, and the like. These proteins may be provided in the form of flours, concentrates and isolates as desired. Suitable animal protein sources are muscular or skeletal meat of mammals, poultry, and fish; meals such as meat meal, bone meal, fish meal, and poultry meal; by-products such as hearts, liver, kidneys, tongue and the like; and milk proteins.
The starch source is conveniently a grain such as corn, rice, wheat, barley, oats, or soy, and mixtures of these grains. The grain is conveniently provided in the form of a flour. Pure or substantially pure starches may also be used if desired. If flours are used, they will also provide some protein. Hence it is possible to use a material which is both a protein source and a starch source.
Various other ingredients, for example, salt, spices, seasonings, vitamins, minerals, flavoring agents, lipids, humectants, sugar and the like may also be incorporated into the thermally gellable mixture as desired. If added, the lipids may be any suitable animal fats; for example tallow, or may be vegetable fats.
The pet treat is produced by forming a thermally gelled matrix, forming the matrix in
Dixon Dan
Rayner Michael G.
Saylock Michael J.
Bell Boyd & Lloyd LLC
Nestec S.A.
Sayala C.
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