Back to results
US 2006/0233923 A1Published application
Packaged pet snack dough and method of making same
OwnerLori Campbellinventor
Life of this patent
Estimating the term…
Abstract
A commercially packaged, unleavened, uncooked dough product for pets that consists of a texturizing constituent, a protein-based constituent, a fiber-based constituent, a fat-based constituent and a liquid constituent. The pet treat is formed by blending constituents, adding a liquid, packaging and storing the product prior to baking.
Claims22
A commercially packaged dough product for pets consisting of:
- a texturizing constituent present in an amount between about 10% to 80% of the total weight of said product;
- a protein-based constituent present in an amount between about 5% to 30% of the total weight of said product;
- a fat-based constituent present in an amount between about 1% to 25% of the total weight of said product;
- a fiber-based constituent present in an amount between about 1% to 15% of the total weight of said product;
- and
- a liquid constituent in an amount sufficient to form a cohesive dough product wherein said product contains no preservatives, is unleavened and is packaged and stored in an uncooked state.
3 more elements
A commercially packaged, uncooked pet snack product, said snack product made from the steps of:
- blending together a fiber-based constituent, a fat-based constituent, a protein-based constituent and a texturizing constituent;
- adding a moistening agent to sufficiently form a blended, cohesive product;
- packaging said blended product for storage;
- and
- storing said packaged product at a reduced temperature until ready for baking.
2 more elements
A method of commercially preparing uncooked, packaged pet snack products, comprising the steps of:
- mixing appropriate amounts of texturizer, protein, fat and fiber together and wherein said texturizer is present in an amount between about 20% to 70% of the total weight of said product, said protein is present in an amount between about 8% to 17% of the total weight of said product, said fat is present in an amount between about 1% to 19% of the total weight of said product, and said fiber is present in an amount between about 1% to 6% of the total weight of said product;
- adding a liquid in an amount between about 14% and 53% of the total weight of said product;
- blending said texturizer, protein, fat and fiber with said liquid to form a cohesive product;
- packaging said product in a container;
- and
- storing said product at a reduced temperature prior to baking.
3 more elements
Dependencies are inferred from the claim text.