Method of making a dry-type pet food
AssigneeThe Quaker Oats Company
InventorsAlexander Balaz, David P. Bone, Edward L. Shannon
Life of this patent
Estimating the term…
Abstract
A method is described for producing a dry pet food having a moisture content of less than 15 percent by weight. Its texture may be substantially solid and fibrous or it may be expanded. The pet food contains a reduced amount of amylaceous ingredients as well as specified types of proteinaceous adhesives in conjunction with plasticizing agents, and is processed to form either a fibrous or an expanded texture using a specially designed air nozzle.
Claims37
A method for the production of a dry pet food product containing less than 15 percent by weight moisture having a soft elastic, substantially fibrous meat-like texture and appearance comprising the steps of:
- A. blending a dough containing fat, a proteinaceous adhesive, a plasticizing agent with sufficient water to produce a product having less than 15 percent moisture and an additional amount of water sufficient for processing;
- wherein said proteinaceous adhesive is present in an amount of from about 4 to about 60 percent by weight;
- and said plasticizing agent is present in an amount of from about 2 to about 40 percent by weight;
- B. cooking said dough at a temperture between 200.degree. and 300.degree.F.;
- C. stretching the cooked mixture to form a fibrous-like mixture;
- and
- D. immediately cooling the stretched mixture to prevent the fibers from watering.
A method for the production of dry pet food containing less than 15 percent by weight moisture having a soft, elastic, substantially laminated fibrous meat-like texture and appearance comprising the steps of:
- A. blending a dough containing fat, a proteinaceous adhesive, a plasticizing agent, with a sufficient amount of water to produce a product having less than 15 percent by weight moisture, and an additional amount of process water;
- wherein said proteinaceous adhesive is present in an amount of from about 4 to about 60 percent by weight and said plasticizing agent is present in an amount of from about 2 to about 40 percent by weight;
- B. heating said mixture at a temperature between 200.degree. and 300.degree.F. for a time sufficient to cook the dough and extruding the cooked dough through a die to form an exrudate;
- C. stretching the cooked extrudate to form a fibrous structure and immediately cooling said fibrous structure to prevent coalescense of the fibers.
A method for the production of a dry pet food product containing less than 15 percent by weight moisture having a soft, elastic, expanded, meat-like texture and appearance comprising the steps of:
- A. blending a dough containing fat, a proteinaceous adhesive, a plasticizing agent with sufficient amount of water to produce a product having less than 15 percent moisture and an additional amount of process water;
- wherein said proteinaceous adhesive is present in an amount of from about 4 to about 60 percent by weight;
- and said plasticizing agent is present in an amount of from about 2 to about 40 percent by weight;
- B. cooking said dough at a temperature between 200.degree. and 300.degree.F.;
- C. injecting the cooked mixture with a gas sufficient to provide expansion;
- and
- D. cooling and subdividing the expanded product to form pieces of a dry pet food.
A method for the production of dry pet food containing less than 15 percent by weight moisture having a soft, elastic, expanded, meat-like texture and appearance comprising the steps of:
- A. blending a dough containing fat, a proteinaceous adhesive, and a plasticizing agent, with a sufficient amount of water to produce a product having less than 15 percent moisture and an additional amount of process water;
- wherein said proteinaceous adhesive is present in an amount of from about 4 to about 60 percent by weight and said plasticizing agent is present in an amount of from about 2 to about 40 percent by weight;
- B. heating said dough at a temperature between 200.degree. and 300.degree.F. for a time sufficient to cook said ingredients and extruding the cooked mixture through a die;
- C. injecting the cooked mixture while in the die with a gas sufficient to form an expanded extrudate;
- and
- D. cooling the cooked extrudate.
Dependencies are inferred from the claim text.