Food or edible material: processes – compositions – and products – Processes – Packaging or treatment of packaged product
Reexamination Certificate
2001-11-08
2004-02-17
Weinstein, Steve (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Packaging or treatment of packaged product
C426S279000, C426S282000, C426S397000, C426S405000, C053S474000, C141S009000
Reexamination Certificate
active
06692787
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to a canned pet food product which contains layers of different appearance and texture. The invention also relates to a process for producing the canned pet food product.
BACKGROUND TO THE INVENTION
Canned pet foods are traditionally available in two forms: meat loafs and chunk-type products The meat loafs are particularly well known. They are usually prepared by comminuting raw meat material and mixing it with water, salt, spices, curing agents, gelling agents and, if necessary, fats to provide a batter. The batter is then heated. The heated batter is then filled into cans to form, after retorting and cooling, a meat loaf.
These meat loaf products are popular because they are easily manufactured, readily digested, very palatable to animals, and are readily formulated to contain necessary nutrients and trace elements. However they are in the form of a uniform, homogeneous mass which lacks the striated and chunky appearance of meat. This may be a disadvantage for pet foods since a meat-like appearance can greatly enhance consumer acceptability.
The chunk-type products overcome this difficulty since they are formulated emulsions which simulate the appearance of meat. One example of these formulated emulsions is described in U.S. Pat. No. 4,781,939. The formulated meat emulsion described in the patent is produced by first forming a meat emulsion from a meat source. Dry ingredients such as dry proteinaceous materials (for example wheat gluten and soy flour), vitamins, minerals and the like are then mixed into the meat emulsion to provide a viscous emulsion. The viscous emulsion is then run through a high-speed emulsion mill in which the emulsion is rapidly heated to a temperature in the range of 102° C. to 118° C. The emulsion leaving the emulsion mill is fed to a holding tube where the protein in the emulsion coagulates to form a solid emulsion product. This solid emulsion product is then cut into chunks. The chunks are highly striated and resemble natural meat chunks in appearance and texture.
Another example of these formulated emulsions is disclosed in U.S. Pat. No. 5,132,137. However, in this process the viscous emulsion is heated to a temperature of 40 to 70° C. in the emulsion mill; which is much lower than that in the process disclosed in U.S. Pat. No. 4,781,939. The heated emulsion takes longer to coagulate and is therefore held in a holding tube for a longer time. The emulsion is then formed into strands and baked in an oven at a core temperature of 70 to 95° C.
Canned pet food products which are a combination of the meat loafs and the chunk-type products are also known. These products are formed of a matrix of the meat loaf surrounding pieces of formulated emulsion products.
However there is a need for canned pet food products which have new and interesting textures and appearances to further stimulate consumer interest.
SUMMARY OF THE INVENTION
Accordingly, in one aspect, this invention provides a canned pet food product comprising:
a base layer comprising solid food pieces in a gravy and having a substantially conical recess formed into its upper surface, the gravy comprising about 20% to about 40% by weight of the base layer; and
an upper layer comprising a substantially solid foodstuff capable of supporting the base layer when the pet food product is inverted and filling the conical recess formed into the base layer, the substantially solid foodstuff comprising about 20% to about 80% by weight of the pet food product.
Often, after opening a can of pet food, the consumer shakes the contents out into the pet's bowl or dish. Therefore, what was the base layer becomes the upper layer in the pet's bowl or dish. The consumer is therefore presented with an attractive topping of solid food pieces in a gravy above a clearly defined layer of a substantially solid foodstuff, which includes a conical portion extending into the solid food pieces in a gravy.
The recess into the base layer may extend either partially through the base layer to be conical in shape or entirely through the base layer to be frusto-conical in shape. The upper layer may include an upper portion above and covering the upper surface of the base layer.
Preferably, the solid food pieces in the base layer are a formulated emulsion product having the striated appearance of natural meat. The formulated emulsion product preferably comprises about 65% to about 95% by weight of a meat material and about 5% to about 35% by weight of a proteinaceous material. If desired, the formulated emulsion product may be in the form of flakes.
The gravy preferably comprises water and about 2% to about 8% by weight of a starch; for example about 4% by weight of starch. The starch is preferably a heat sensitive starch such that its viscosity increasing properties are reduced after being heated. In particular, it is preferred that the gravy has an initial viscosity in the range of about 300 to about 800 centipoise prior to retorting of the can but a lower viscosity after retorting. It is particularly preferred that the gravy have an initial viscosity of about 350 to about 450 centipoise; for example about 400 centipoise.
The base layer preferably has a moisture content of about 60% to about 70% by weight. It is particularly preferred that the base layer has a moisture content of about 63% to about 67% by weight; for example about 65% by weight.
The substantially solid foodstuff is preferably a gelled meat loaf, cooked rice, cooked noodles, or aspic, or mixtures thereof. The aspic may contain food pieces such as cooked vegetable pieces.
When the solid foodstuff is a gelled meat loaf, the upper layer preferably has a moisture content of about
70
% to about 85% by weight.
During filling, the upper layer preferably has a viscosity in the range of about 1800 to about 4000 centipoise.
In another aspect, this invention provides a process for producing a canned pet food product having at least two layers, the process comprising:
filling a base layer comprising solid food pieces in a gravy into a can, the gravy having a viscosity in the range of about 300 to about 800 centipoise and forming about 20% to about 40% by weight of the base layer;
filling an upper layer into the can, the upper layer comprising a settable foodstuff having a viscosity in the range of about 1800 to about 2500 centipoise and, upon cooling, forming a substantially solid foodstuff, the settable foodstuff comprising about 20% to about 80% by weight of upper and base layers;
sealing and spinning the can for causing the base layer to flow up the sides of the can and forming a substantially conical recess into the upper surface of the base layer; and
retorting the sealed can.
In a yet further aspect, this invention provides a process for producing a canned pet food product having at least two layers, the process comprising:
filling a base layer comprising solid food pieces in a gravy into a can, the gravy having a viscosity in the range of about 300 to about 800 centipoise and forming about 20% to about 40% by weight of the base layer;
spinning the can about a vertical axis for causing the base layer to flow up the sides of the can and forming a substantially conical recess into the upper surface of the base layer;
filling an upper layer into the can, the upper layer comprising a settable foodstuff having a viscosity in the range of about 2500 to about 4000 centipoise and, upon cooling, forming a substantially solid foodstuff, the settable foodstuff comprising about 20% to about 80% by weight of upper and base layers;
sealing the can; and
retorting the sealed can.
Preferably the base layer is filled into the can to provide about 30% to about 50% by weight of the upper and base layers.
In a yet further aspect, this invention provides a canned pet food product having at least two layers and produced according to the process defined above.
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the invention are now described, by way of example only. To produce the pet food product, a mixture of solid food pieces in a gr
Dingman Steven E.
May Stephen
Rayner Luz
Nestec S.A.
Weinstein Steve
LandOfFree
Method of making a layered canned pet food does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method of making a layered canned pet food, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of making a layered canned pet food will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-3289889