• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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  • 优先权
    • 专利摘要:
    WET FOOD COMPOSITION, ITS MIXED-FOOD COMPOSITION, ITS METHOD OF PREPARING, PACKING, KIT, AND MEDIUM. The present invention relates to wet food compositions that have the characteristics of dry food compositions. The compositions contain about 90 to about 99% of one or more chunks of meat emulsion and about 1 to about 10% of one or more binders. The compositions are prepared using a method that produces the compositions having a moisture content of more than 45% but, surprisingly, they have the characteristics of dry food compositions. The compositions have the advantages of the relatively high palatability of wet food compositions while having the desired physical characteristics of dry food compositions
    公开号:BR112012008120B1
    申请号:R112012008120-9
    申请日:2010-07-29
    公开日:2021-03-02
    发明作者:Dan K. Dixon
    申请人:Société Des Produits Nestlé S.A；
    IPC主号:
    专利说明:

    CROSS REFERENCE TO RELATED REQUESTS
    [001] This order claims priority for United States Provisional Order Serial No. 61/273074 filed on July 30, 2009, the description of which is incorporated here by this reference. BACKGROUND OF THE INVENTION FIELD OF THE INVENTION
    [002] The present invention relates, in general, to food compositions and particularly wet food compositions presenting the characteristics of dry food compositions and methods for the preparation of such wet food compositions. DESCRIPTION OF RELATED TECHNIQUE
    [003] Commercial food compositions can be classified into three main types based on moisture and texture.
    [004] "Dry" food compositions contain less than about 12% moisture. They are typically hard, inelastic, and / or crumbly. Also, they are dry to the touch and stable under ambient conditions without the use of preservatives.
    [005] Food compositions of "intermediate moisture" contain about 12 to about 45% moisture. They are softer than dry food compositions and are touch dry unless specially formulated to be moist to the touch. In general, preservatives should be added to make them stable under ambient conditions. Food compositions of intermediate moisture can also be classified as "slightly expanded" or "slightly moist." Slightly expanded food compositions are also referred to as semi-wet. The slightly expanded food compositions contain about 12 to 25% moisture. They are dry to the touch and soft and elastic. Lightly moist food compositions contain about 25 to about 45% moisture. They are not sticky to the touch, very soft, slimy, and malleable.
    [006] "Wet" food compositions contain more than about 45% moisture, typically about 65 to about 82%. They are generally soft and sliding, particularly they contain sauce. They are moist to the touch. They are often difficult to process and handle. In general, they do not contain preservatives and are hermetically sealed and stabilized by heating, for example, retorting. They tend to degrade and spoil in hours if exposed to ambient conditions, for example, a container of moist food composition opened in the atmosphere at room temperature. In some situations, preservatives are added to increase stability.
    [007] The above ranges are generally applicable to most food compositions, particularly pet food compositions. In any case, the ranges may vary and overlap depending on the specific composition of the food. For example, some food compositions can be considered "dry" when the moisture content is 15% or less. Experienced technicians are able to identify the type of food based on composition and conditions.
    [008] The advantages and disadvantages of each type of food are known for and discussed by skilled technicians. The areas of consensus are that dry and intermediate moisture food compositions are easy to process and handle compared to wet food compositions. For example, after a container of moist food is opened, unused and excess food must be coated and / or refrigerated to prevent waste, for example, food loses moisture and becomes dry and less flavorful. In any case, despite this inconvenience, wet food compositions generally have a higher palatability than intermediate or dry moisture food compositions (See, 2008 Pet Food Choice, www.pet-food- choice.co.uk/ wet_or_drypet_food.htm).
    [009] Palatability is an important factor affecting the choices of food consumers, particularly pet owners. As a result, there has been an ongoing effort to produce a food exhibiting the convenience characteristics of "dry" or "slightly expanded" food compositions and the advantages of wet food compositions, for example, convenient handling and other characteristics of dry food compositions and the relatively high palatability and other advantages of wet food compositions. Such attempts are known in the art. US5004624 describes the preparation of the portions of farinaceous that are coated with the liquid sauce in a ratio of 1: 1.2. The mixture is then left to equilibrate to provide a semi-moist product with visible or free liquid. The stability is due to the preservatives. The product still contains free liquid and should therefore still be confusing to handle. US3852483 describes a preservative system for semi-wet products. The products showed superior palatability when compared to existing semi-moist formulations. The main ingredient was propylene glycol. No tests were done against un canned food; such a test cannot be conducted now because propylene glycol is no longer allowed in cat food and limited to dog food. US6767573 describes a food product whereby the matrix portions of thermally chilled food have been fried, sealed in a container, and retorted for microbial stability. This type of product must also have free liquids, but much less than a typical moisture product. US6436463 and US6440485 describes a hybrid of the two main forms of the wet product: "round" and "chunks and sauce." The product takes the shape of its container after retorting, but it has visible particles without the free sliding sauce. This improves the appearance, but not the softness, of difficulty in handling.
    [0010] Attempts to produce food compositions presenting the convenience of dry food compositions and the advantages of wet food compositions have been achieved with limited success. There is, therefore, a need for new food compositions that present the advantages of wet food compositions and the advantages of dry food compositions, that is, wet food compositions that present the characteristics of dry food compositions. SUMMARY OF THE INVENTION
    [0011] It is, therefore, an objective of the present invention to provide wet food compositions that exhibit the characteristics of dry food compositions.
    [0012] It is another object of the invention to provide compositions of mixed foods that contain moist food compositions that exhibit the characteristics of dry food compositions and one or more of the other edible compositions or ingredients.
    [0013] It is another object of the present invention to provide methods for the production of wet food compositions that exhibit the characteristics of dry food compositions.
    [0014] One or more of these or other objectives are obtained by using wet food compositions that have the characteristics of dry food compositions. Such wet food compositions comprise from about 90 to about 99% of one or more chunks of meat emulsion; and from about 1 to about 10% of one or more binders; where the compositions have a moisture content greater than 45%, and where the compositions have the characteristics of dry food compositions. Wet food compositions are prepared by forming a meat emulsion; processing the meat emulsion to produce coarse pieces of meat emulsion; grinding of coarse pieces of meat emulsion to produce coarse pieces having a size of less than about 100 mm in two dimensions; mixing the ground chunks with about 1 to about 10% of one or more binders; and pressing and assembling the mixture of crushed chunks and binders to produce moist food compositions with a moisture content greater than 45% and presenting the characteristics of dry food compositions.
    [0015] Others and still the objectives, aspects, and advantages of the present invention must be easily observed by one skilled in the art. BRIEF DESCRIPTION OF THE DRAWINGS
    [0016] Figure 1 illustrates a wet food composition of the invention that has the characteristics of a dry food composition.
    [0017] Figure 2 illustrates a process flow diagram of a method employed for the preparation of a wet food composition of the invention showing the characteristics of a dry food composition. DETAILED DESCRIPTION OF THE INVENTION DEFINITIONS
    [0018] The term "meat" means real meat from an animal, a meat analogue, or combinations of these.
    [0019] The term "animal" means any animal that could benefit from or enjoy wet food compositions featuring the characteristics of dry food compositions, including human, porcine, avian, bovine, canine, equine, feline, hickory, lupine, murines, or sheep.
    [0020] The term "pet" means domesticated animals, such as cats, dogs, rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, horses, cows, goats, sheep, donkeys, pigs, and so on.
    [0021] The term "single packaging" means that the components of a kit are physically associated in or with one or more containers and are considered a unit for production, distribution, sale, or use. Containers include, but are not limited to, bags, boxes, cards, bottles, packaging of any kind or design or material, outer packaging, shrink wrap, affixed components (for example, stapled, attached, or more), or combinations of these. A single package can be containers of different individual wet food compositions or individual wet food compositions and one or more of the other physically associated edible compositions or ingredients so that it is considered a unit for production, distribution, sale, or use .
    [0022] The term "virtual packaging" means that the components of a kit are associated by the directions of one or more physical and virtual kit components, instructing the user how to obtain or other components, for example, in a bag or another container containing a component and directions instructing the user to go to a website, contact a recorded message or fax back, view a visual message, or contact a caregiver or instructor for instructions on how to use the kit or technical or safety information about one or more components of a kit.
    [0023] All percentages expressed here are by weight of the total weight of the composition unless expressed otherwise.
    [0024] As used here, the strips are used here in shorthand, in order to avoid having to list and describe each and every value within the range. Any appropriate value within the range can be selected, where appropriate, such as the upper value, the lower value, or the end of the range.
    [0025] As used here, the singular form of a word includes the plural, and vice versa, unless the context clearly dictates otherwise. In this way, the references "one", "one", and "a" are in general including the plurals of the respective terms. For example, reference to "a method", or "a food composition" includes a plurality of such "methods", or "food compositions." Similarly, the words "understand", "understand", and "understanding" are to be interpreted even in place of exclusively. In the same way the terms "includes", "including" and "or" must all be interpreted to be inclusive, unless such a construction is clearly prohibited from the context. Similarly, the term "examples," particularly when followed by a listing of terms, is merely exemplary and illustrative and should not be considered to be exclusive or comprehensive.
    [0026] The methods and compositions and other advances described here are not limited to the specific methodology, protocols, and reagents described here because, as the skilled technician will appreciate, they may vary. In addition, the terminology used here is for the purpose of describing specific modalities only, and is not intended to, and not to, limit the scope which is described or claimed.
    [0027] Unless otherwise defined, all technique and scientific terms, terms of technique, and abbreviations used here have the meanings generally understood by someone of ordinary versatility in the technique in the field (s) of the invention, or in the field (s) where the term is used. While any compositions, methods, articles of production, or other means or materials similar or equivalent to those described herein can be employed in the practice of the present invention, preferred compositions, methods, articles of production, or other means or materials are described here .
    [0028] All patents, patent applications, publications, academic and / or technical articles, and other references cited or referred to here are in their entirety incorporated by reference to the extent permitted by law. The discussion of those references is intended merely to summarize the statements made here. No admission is made that any such patents, patent applications, publications or references, or any portion thereof, are relevant, material, or prior art. The right to challenge the accuracy and pertinence of any statement of such patents, patent applications, publications, and other references as relevant, material, or prior art are specifically reserved. THE INVENTION
    [0029] In one aspect, the invention provides wet food compositions that exhibit the characteristics of dry food compositions. The compositions comprise from about 90 to about 99% of one or more chunks of meat emulsion; and from about 1 to about 10% of one or more binders; where the compositions have a moisture content greater than 45%, and where the compositions have the characteristics of dry food compositions. The invention is based on the discovery that a combination of one or more meats that have been emulsified and appropriately sized and formed into thick pieces of meat emulsion can be mixed with appropriate binders and pressed and molded to produce the compositions which have more than 45% humidity, but are surprisingly dry to the touch and relatively hard, non-elastic, and crumbly when compared to the chemical compositions of wet foods. In general, the compositions are also stable under ambient conditions without preservatives, that is, wet food compositions presenting the characteristics of dry food compositions.
    [0030] Wet food compositions have a moisture content greater than 45%. In various embodiments, the compositions may have a moisture content of about 50%, 55%, 60%, 65%, 70%, 80%, 85%, or 90% moisture, preferably more than 55% moisture. moisture, more preferably from about 60 to about 85% humidity, more preferably from about 65 to about 82% humidity.
    [0031] The wet food compositions of the invention have the "characteristics of dry food compositions." Such wet food compositions have one or more of the following characteristics: (1) wet food compositions are relatively dry to the touch when compared to typical wet food compositions; (2) wet food compositions are relatively hard, non-elastic, and crumbly when compared to typical wet food compositions; and (3) wet food compositions are generally stable under ambient conditions without preservatives, although the compositions may contain preservatives in certain circumstances.
    [0032] Meats useful in the invention are any meats and meat analogues suitable for the preparation of wet food compositions having the characteristics of dry food compositions. Such meats and meat analogues are known to skilled technicians. Such meats include real meat from porcine, avian, bovine, sheep, or Piscean animals, or combinations thereof. In the preferred embodiments, the meat is beef, pork, fish, turkey, chicken, or combinations thereof. In other embodiments, meat is a meat analogue produced using the methods and compounds known to those skilled in the art, for example, meat analogs of vegetable protein. Such meat analogs can contain a variety of small ingredients to influence the color, texture, and flavor created by heating the compositions during the production process. Examples of analogous varieties include beef, chicken, pork, lamb, hake, salmon, soy, and wheat gluten analogs, or combinations thereof. In other embodiments, meat can be a combination of real meat and meat analogues.
    [0033] The meat emulsion chunks can be of any size useful for the preparation of food compositions intended for a specific consumer. In general, the thick pieces are smaller than about 100 mm in two dimensions. In certain embodiments, the thick pieces of meat emulsion are less than about 90, 80, 75, 79, 60, 50, 40, 30, 25, 20, 15, 10, 8, 6, 4, 2, and 1 mm in two dimensions. In many embodiments, the thick pieces of meat emulsion are less than about 25 mm. More generally, the chunks are less than about 10 mm in two dimensions.
    [0034] The binders useful in the invention are any binders suitable for the preparation of wet food compositions having the characteristics of dry food compositions. Such binders are known to those skilled in the art. Such binders include starches; maltodextrins; water-soluble vegetable or animal proteins, not denatured; hydrocolloid gums; or combinations of these. Examples include sodium alginate, carrageenan, pectin, guar, locust bean, locust bean gum, egg white, collagen, gelatin, milk proteins, plasma, or combinations thereof. Preferred binders include plasma, wheat gluten, and guar gum. Such binders are hydrated by the water of the coarse pieces and / or water added to the compositions. The hydrated binders form a viscous composition that keeps the shape of the food composition moist after they are pressed into a specific shape. In the modalities in which the wet food compositions are heated, the viscosity of the binders also increases due to one or more, as applicable for the specific binder, (1) starch gelatinization; (2) absorption of additional water by means of starches; (3) protein denaturation (for example, coagulation of the plasma or egg protein); (4) cross-linking of proteins; or (5) increased water absorption through the gums. In some situations of some binders, the binders can be pre-mixed with any water that is to be added to the compositions.
    [0035] The binders are mixed with the coarsely ground chunks in the amounts of about 1 to about 10%, preferably from about 1.5 to about 8.5%, more preferably from about 2 to about 7%.
    [0036] In other embodiments, wet food compositions also comprise one or more humectants. Humectants are added to the compositions to vary the amount of moisture in the compositions and the water activity of the compositions. Any suitable humectant can be used; such humectants are known to those skilled in the art. Suitable humectants include polyols. In preferred embodiments, the humectants are one or more of glycerol (glycerin), sorbitol, propylene glycol, butylene glycol, polydextrose, or combinations thereof. In various embodiments, wetting agents are added to the compositions in amounts from about 0.1 to about 10%, preferably from about 1 to about 8%, more preferably from about 2 to about 6% .
    [0037] In certain embodiments, wet food compositions also comprise one or more palatability enhancers. Many suitable palatability enhancers are known to skilled technicians. Palatability enhancers are added to the compositions to enhance the taste appeal. Such palatability enhancers include animal builds (eg, fish or poultry digest), natural flavors, artificial flavors, yeasts, yeast extracts, pyrophosphates, organic acids (eg fumaric and citric acid), inorganic acids (eg phosphoric acid and hydrochloric acid), or combinations thereof. Palatability enhancers are added to the compositions in quantities from about 0.01 to about 6%.
    [0038] In other embodiments, wet food compositions also comprise one or more preservatives. Any useful preservative, to increase the stability of the compositions, can be used. Many such preservatives are known to those skilled in the art. Such preservatives include sorbic acid, potassium sorbate, calcium propionate, phosphoric acid, fumaric acid, sodium bisulfate, or combinations thereof. Preservatives are added to the compositions in amounts from about 0.01 to about 3%.
    [0039] In various embodiments, wet food compositions also comprise one or more nutritional ingredients, such as, fruits, vegetables, herbs, antioxidants, essential fatty acids, amino acids, and so on. In some embodiments, the nutritional ingredients are glucosamine, carotenoids, L-carnitine, or combinations of these. These ingredients are added to the compositions to increase the visual appeal and demonstrate the nutritional aspects of the composition. For example, peas, chunks of tomato, spinach, carrots, or combinations of these can be added to the compositions using the techniques that make them visible in the composition. Such "visible nutrition" increases the appeal and illustrates the nutritional nature of the composition. Nutritional ingredients, such as, glucosamine, carotenoids, L-carnitine, are added to improve joint health, eye health, heart health, and so on. Nutritional ingredients are added to the compositions in amounts from about 1 to about 20%. In general, the amount of meat is decreased by an amount equal to the amount of the nutritional ingredient added to the composition. Many such nutritional ingredients are known to those skilled in the art.
    [0040] The amount of moisture and the types and amount of binders can be varied within the ranges determined to change the texture, viscosity, and palatability of the compositions. In general, water can be added to the compositions to control the moisture content of the compositions. Similarly, when moisturizers, palatability enhancers, preservatives, nutritional ingredients, and other materials are added to the compositions, the moisture level can be adjusted by changing the amount of water added to or removed from the formulations or compositions. For example, if the dried tomato chunks are used to produce the compositions, water can be added to adjust the humidity to the desired level.
    [0041] Wet food compositions can be formed in any size and shape desired. The compositions can be formed into a round patty or they can be shaped to look like an animal or a goal, for example, a duck, a star, a vegetable, a bone, or a car. The compositions can be oval, triangular, or multi-sided. The compositions can be of any size, but in general they should weigh from about 5 to about 500 grams, preferably from about 10 to about 300, more preferably from about 20 to about 200 grams. In some embodiments, the composition is a patty of about an inch in diameter and weighing about 30 grams (a 1-ounce patty), for example, the wet food composition shown in Figure 1. Molded compositions can be packaged together or they can be packed individually. When packaged individually, the molded compositions can be used as packaged or can be packed in multiple packs containing a plurality of individually packaged compositions.
    [0042] Wet food compositions are suitable for any animal that should benefit from or enjoy wet food compositions. Preferably, the compositions are for pets, for example, canines or felines. More preferably, wet food compositions are food compositions for pets, preferably dogs or cats, more preferably cats.
    [0043] Referring to Figure 1, a wet food composition of the invention has the appearance of a dry food composition, that is, the composition appears to be like a hard, non-elastic, and starchy food. In addition, after handling, the composition has the feel of a dry food composition and, if consumed, has the texture and palatability of a wet food composition. In addition, the composition is stable under ambient conditions, that is, the characteristics of little change if any when left exposed to the atmosphere. In any case, when consumed, the composition has the characteristic of relatively high palatability of a wet food composition when compared to a dry food composition, probably due to the typical relatively high moisture content of wet food compositions.
    [0044] In various embodiments, the wet food compositions of the present invention comprise additional ingredients, such as, vitamins, minerals, nucleic acids, fillers, flavors, stabilizers, emulsifiers, sweeteners, dyes, buffers, salts, coatings, condiments, prebiotics , probiotics, drugs, medications, medications, and so on known to those skilled in the art. Non-limiting Examples of supplemental minerals include calcium, phosphorous, potassium, sodium, iron, chloride, boron, copper, zinc, magnesium, manganese, iodine, selenium, and so on. Non-limiting Examples of supplemental vitamins include vitamin A, any of the B vitamins, vitamin C, vitamin D, vitamin E, and vitamin K, including various salts, esters, or other derivatives of the background. Additional food supplements can also be included, for example, any form of niacin, panto- acid, inulin, folic acid, biotin, amino acids, and so on, as well as salts and derivatives thereof. The selection of ingredients and their quantities is known to the skilled technicians. The specific amounts for each additional ingredient will depend on a variety of factors, such as, the ingredient included in the composition; animal species; the animal's age, body weight, general health, sex, and diet; the rate of consumption of the animal; the purpose for which the food compositions are being administered to the animal; and so on. For this reason, the amounts of the ingredient and the component can vary widely and may deviate from the preferred proportions described here.
    [0045] In one embodiment, a wet food composition is formulated as a kibble for a pet, for example, a canine, such as a dog. In general, croquettes are compositions that are given to an animal to entice the animal to eat for an hour of no meal. Croquettes can be nutritional where the composition comprises one or more nutrients beneficial to the health of the animal.
    [0046] In another aspect, the invention provides mixed food compositions comprising (1) the wet food compositions of the present invention and (2) one or more of the other edible compositions or ingredients. The edible compositions or ingredients can be any edible ingredients or composition compatible with the wet food compositions of the present invention. In one embodiment, the edible composition is a dry food composition in the form of one or more dry shreds suitable for consumption by pets, preferably dogs and cats. Preferably, the composition and edible ingredient is selected from the group consisting of extruded crushed, roasted crushed, extruded croquettes, and cooked croquettes.
    [0047] In the preferred embodiments, the compositions or edible ingredients have a moisture content of about 12% or less and / or a water activity (Aw) of about 0.65 or less. In other embodiments, the edible compositions or ingredients have a moisture content from about 12 to about 45%.
    [0048] The mixed food compositions of the invention comprise any suitable amount of the wet food compositions of the present invention. In general, wet food compositions comprise from about 1 to about 99% of the mixed food composition, preferably from about 5 to about 99%, more preferably from about 5 to about 95%. In one embodiment, wet food compositions comprise from about 25 to about 75% of the mixed food composition. In another embodiment, the wet food compositions comprise about 40 to about 60% of the mixed food composition, preferably about 50%. Typically, mixed food compositions have enhanced palatability compared to food compositions comprising edible food ingredients or compositions only.
    [0049] In one embodiment, the wet food compositions are mixed with or added to the edible compositions or ingredients shortly before use to produce the mixed food compositions. Typically, the wet food compositions of the invention are sold in a package designed to contain only such wet food compositions and to ensure their stability over time. And then, just before consumption, the wet food compositions are mixed with or applied to other edibles, for example, crushed dry pet food, to produce the mixed food compositions. In preferred embodiments, such compositions are sold in kits, such as those described here.
    [0050] In another embodiment, wet food compositions are mixed with or added edible compositions or ingredients during the production of the mixed composition. In this embodiment, wet food compositions may require preservatives to maintain stability during storage prior to use.
    [0051] In one embodiment, the compositions of the mixed foods are formulated to provide "complete and balanced" nutrition for an animal, preferably a pet, according to the standards established by the Association of American Feed Control Officials (AAFCO). In another embodiment, the mixed food composition is a pet food composition, for example, dry crushed and wet food compositions of the invention.
    [0052] In another aspect, the invention provides methods for the preparation of wet food compositions presenting the characteristics of dry food compositions. The methods comprise the formation of a meat emulsion; processing the meat emulsion to produce coarse pieces of meat emulsion; crushing the thick pieces of meat emulsion to produce thick pieces having a size of less than about 100 mm in two dimensions; mixing the ground chunks with about 1 to about 10% of one or more binders; and pressing and assembling the mixture of crushed chunks and binders to produce moist food compositions with a moisture content greater than 45% and presenting the characteristics of dry food compositions.
    [0053] Basically, the techniques used to produce wet food compositions presenting the characteristics of dry food compositions are the routines and well-known by skilled technicians. Methods for preparing meat emulsions, methods for preparing the meat emulsion chunks, and methods for grinding the meat emulsion chunks to produce the chunks of various sizes are known. The binders and crushed chunks are mixed using any suitable method, for example, agitation in a container or in a dough mixer. The mixture is pressed using any suitable medium, for example, presses and machines, such as those known under the name NuTech® or Formax®, the machines known to and frequently used by skilled technicians. The invention consists of using these techniques to combine the meat emulsion chunks and the binders to produce compositions that have a relatively high amount of moisture, but have the characteristics of compositions that have a relatively low amount of moisture, that is, compositions that show the palatability of wet food compositions, but the texture, appearance, feel, and other characteristics of dry food compositions.
    [0054] In one embodiment, wet food compositions are also processed to ensure stability, particularly shelf stability. Stability is completed by adding preservatives and reducing the pH before pressing and assembling the mixture. Any suitable preservative can be used. Suitable preservatives include sorbic acid, potassium sorbate, calcium propionate, phosphoric acid, fumaric acid, and sodium bisulfate. The pH is adjusted using any suitable and compounded method, generally by adding an organic or inorganic acid, for example, hydrochloric, phosphoric, or sulfuric acid. The pH should be less than about 5, preferably between about 3 and about 5, more preferably between about 4.2 and about 4.8.
    [0055] In another embodiment, wet food compositions are also processed to ensure stability, particularly shelf stability, more particularly preservative-free shelf stability. The compositions are sealed in a container and retorted using the means known to those skilled in the art. In general, the containers are heated to at least 121 ° C for at least 3 minutes.
    [0056] In one embodiment, the formed and pressed compositions are fried to improve the appearance of the surface of the compositions. In general, the compositions are fried to change the surface texture and color for visual and sensory enhancement. In a preferred embodiment, the compositions are deep fried fats to develop a light golden brown surface while maintaining a lighter color inside to improve the appearance, texture, taste, and mouthfeel of the composition.
    [0057] Referring to Figure 2, the meat is ground and then emulsified to a fine consistency. The small dry ingredients are then added to the meats and mixed in a dough mixer to ensure complete mixing. Then, other functional ingredients are added and mixed to complete the dough for further processing. The mixture is then formed into the coarse pieces by emulsifying the dough, for example, steam cooking and / or fractional heating. The mixture is then cooled by pumping through a heat exchanger. This produces thick chunks with a meat-like texture. The coarse pieces are then cut and the size reduced to a desired size. The binders are then added to the coarse pieces and mixed. The mixture is placed in a device former that forms the mixture in a desired shape, for example, a patty. The device deposits the mixed, welded in the packages. The packages are sealed for further processing that sterilizes the mixture, for example, retorting, irradiation, aseptic processing, high pressure treatment, and so on.
    [0058] In another aspect, the invention provides wet food compositions showing the characteristics of dry food compositions prepared using the methods of the invention.
    [0059] In another aspect, the invention provides packages comprising a material suitable for containing wet food compositions presenting the characteristics of dry food compositions and a label affixed to the package containing a word or words, image, design, abbreviation, slogan, phrase , or another device, or combination thereof, which indicates that the contents of the package contain wet food compositions. In various embodiments, the package also comprises a word or words, image, design, abbreviation, slogan, phrase, or other device, or combination thereof, which indicate that wet food compositions exhibit one to two characteristics of dry food compositions. Any packaging or material packaging suitable for containing wet food compositions having the characteristics of dry food compositions is useful in the invention, for example, a bag, a box, a bottle, can be, how to place the, and so on pressed from. paper, plastics, and putrps, metals, and so on.
    [0060] In another aspect, the invention provides kits suitable for the preparation of mixed food compositions containing the wet food compositions of the invention in one or more compositions or edible ingredients. Kits comprise separate containers in a single package or separate containers in a virtual package, as appropriate for the kit component, the wet food compositions of the present invention and one or more of (1) one or more compositions or ingredients edible; (2) instructions on how to combine wet food compositions and edible compositions or ingredients to produce mixed food compositions; (3) one or more nutritional supplements; (4) one or more health-promoting agents; and (5) one or more devices useful for the preparation of a mixed food composition, for example, food containers, such as bowls or stirring devices, such as spatulas and spoons.
    [0061] When the kit comprises virtual packaging, the kit is limited to instructions in a virtual environment in combination with one or more physical components of the kit. The kit contains wet food compositions, edible compositions or ingredients, and other components in quantities sufficient to produce a mixed food composition. Typically, wet food compositions and other suitable kit components (for example, intermediate or dry moisture food compositions) are mixed prior to consumption by an animal. Kits can contain kit components in any of several combinations and / or mixtures. In one embodiment, the kit contains a package containing one or more moist food compositions and a food container (for example, crushed for pets) for consumption by an animal. The kit may contain additional items, such as a device for mixing the compositions and ingredients or a device for containing the mixture, for example, of a food bowl.
    [0062] Any agent that promotes the health of an animal can be included in the kit. In one embodiment, the agent is selected from the group consisting of probiotics, prebiotics, or combinations of these. In another, the agent is selected from the group consisting of vitamins, minerals, nutritional supplements, fish oil, drugs, glucosamine, chondroitin, from their combinations.
    [0063] In yet another aspect, the invention provides a means of communicating information about or instructions for one or more of (1) handling of wet food compositions presenting the characteristics of dry food compositions; (2) administering the wet food compositions to an animal; (3) methods and techniques for preparing mixed food compositions using wet food compositions and various compositions or edible ingredients; and (4) the advantages of wet food compositions compared to typical moisture or dry food compositions. The medium comprises a document, digital storage medium, optical storage medium, audio presentation, or visual presentation containing the information or instructions. In certain modalities, the means of communication is a displayed webside, visual presentation, kiosk, pamphlet, product label, information leaflet, advertisement, leaflet, public announcement, audio tape, video tape, DVD, CD-ROM, readable chip computer readable card, computer readable disk, computer memory, or a combination thereof, such as information or instructions. Useful information includes one or more of the contact information for animals or their caregivers for use if they have an issue around the invention and its use. Useful instructions include administration and frequency quantities, for example, feeding and programming quantities. Communication means being useful for instructing on the benefits of using the present invention and communicating approved methods for administering the invention to an animal. EXAMPLES
    [0064] The invention can also be illustrated by the following examples, although it should be understood that those examples are included for the purpose of illustration only and are not intended to limit the scope of the invention unless otherwise specifically indicated.
    [0065] The following examples are determined to illustrate the invention. EXAMPLE 1
    [0066] The minced chicken meat chunks useful for producing a minced chicken meat emulsion product were produced using the formula shown in Table 1. To produce 1000 lbs of chicken chunks, 255.94 lbs of frozen pork / liver mix, 325.84 lbs of frozen from breast structures, and 63.84 lbs of turkey ground were ground to size reduced with an extractor / grinder with 6.35 mm plate openings in diameter. The mixture of ground meat was then pumped through a continuous emulsifier in which the temperature was updated to 35 ° C due to mechanical heating. This emulsified meat was then pumped in a dough mixer. At this point the remaining ingredients (Table 1) were added, first to water, followed by vitamins, minerals, taurine, titanium dioxide, and wheat gluten and soy protein isolated last. These ingredients were mixed by the paddle mixer for 5 minutes until a homogeneous mass was formed.
    [0067] The moisture of the dough was determined by a microwave heating analyzer. It was 51% and within the target range. The dough was then pumped into a continuous emulsifier. In addition to being emulsified, the pressure at and at the temperature of the dough was increased. The temperature flowed in a range from 150 to 160 ° C and the pressure from 85 to 100 psi. The pressurized emulsion was then fed and a heat exchanger with a jacketed cooling water (from 21 to 32 ° C) which flowed in a counter current direction. The chicken meat emulsion product set left the heat exchanger through the knife nets, which were then ground with a Commitrol Dicer to obtain particles showing a particle size distribution evaluated from 1 to 3.5 mm TABLE 1
    TABLE 1 -CONTINUATION-
    EXAMPLE 2
    [0068] A minced chicken meat emulsion product was produced using the formula shown in Table 2. For 100 lbs of the product, and of the binders (0.8 lbs of plasma, 1.2 lbs of wheat gluten, and 0 , 5 lbs guar gum) were mixed with water (15.6 lbs) to hydrate it then remove it from mixing with the other ingredients. The crushed chunks of chicken meat were added in a batch mixer followed by the binder solution and the condiments (dehydrated peas, carrots, tomatoes, and flaked spinach). This mixture was fed into a forming machine (forming NuTEC) to prepare the surrounding patties (Figure 1) weighing about 25 to about 30 grams each. The product's humidity was 57%. The products were individually sealed in the containers and sterilized by means of retorting. TABLE 2
    TABLE 2 -CONTINUATION-
    EXAMPLE 3
    [0069] The procedure in Example 2 and the ingredients in Table 2 were used to prepare 100 lbs of a minced chicken meat emulsion product with a higher level of moisture. The amount of water used was greater, that is, 31.6 lbs compared to 15.6 lbs in Example 2. The humidity of the product was 66%. TABLE 3


    [0070] In the specification, the preferred typical embodiments of the invention have been described. Although the specific terms were used, they were of a generic and descriptive sense only and not for the purposes of limitation. The scope of the invention is set out in the claims. Obviously, many modifications and variations of the invention are possible in light of the above techniques. It is for this reason to be understood that within the scope of the claims, the invention can be practiced in a different way as specifically described.
    权利要求:
    Claims (11)
    [0001]
    1. Wet food composition, characterized by the fact that it comprises: from 90 to 99% of one or more thick pieces of meat emulsion, and from 1 to 10% of one or more binders, with thick pieces of meat emulsion they are formed from one or more meats that have been emulsified, sized and formed into thick pieces of meat emulsion, and the meats include meat from avian, bovine, sheep, Piscean or porcine animals, or combinations thereof; the binders are selected (i) from the group consisting of starches; maltodextrins; non-denatured and water-soluble animal proteins; vegetable proteins that are not denatured and soluble in water; hydrocolloid gums; or combinations thereof; or (ii) the group consisting of sodium alginate, carrageenan, pectin, guar, locust bean, locust bean gum, egg white, collagen, gelatin, milk proteins, plasma and their combinations; said composition having a moisture content greater than 45%, and said composition having the characteristics of a dry food composition having one or more of the following characteristics: (1) the wet food composition is relatively dry to the touch when compared to typical wet food compositions; (2) the wet food composition is relatively rigid, inelastic and crumbly when compared to wet food compositions; and (3) the wet food composition is generally stable under environmental conditions without preservatives.
    [0002]
    2. Composition, according to claim 1, characterized by the fact that it presents: (i) a moisture content greater than 55%; or (ii) a moisture content greater than 65%; or (iii) a moisture content of 65 to 85%.
    [0003]
    3. Composition, according to claim 1, characterized by the fact that it also comprises one or more humectants; optionally, the humectants being (i) polyols or (ii) glycerol (glycerin), sorbitol; propylene glycol, butylene glycol, polydextrose, and combinations thereof; or (iii) added to the composition in quantities of 0.1 to 10%.
    [0004]
    4. Composition, according to claim 1, characterized by the fact that it also comprises one or more palatability enhancers; optionally, as follows: (a) palatability enhancers are animal digestes, fish digestions, natural flavors, artificial flavors, yeasts, yeast extracts, pyrophosphates, organic acids, inorganic acids and their combinations; or (b) the humectants are added to the composition in amounts of 0.01 to 6%.
    [0005]
    5. Composition, according to claim 1, characterized by the fact that it also comprises one or more preservatives; optionally, the preservatives being: (i) sorbic acid, potassium sorbate, calcium propionate, phosphoric acid, fumaric acid, sodium bisulfate and their combinations; or (ii) added to the composition in amounts from 0.01 to 3%.
    [0006]
    6. Composition, according to claim 1, characterized by the fact that it also comprises one or more traditional ingredients; optionally, with nutritional ingredients being added to the composition in quantities of 1 to 20%.
    [0007]
    7. Composition, according to claim 1, characterized by the fact that it is a food composition for pets.
    [0008]
    8. Mixed food composition, characterized by the fact that it comprises: (1) the composition, as defined in any of the vindications 1 to 7; and (2) one or more other eatable ingredients or compositions.
    [0009]
    9. Mixed food composition, according to king-vindication 8, characterized by the fact that: (a) edible ingredients or compositions: (i) have a moisture content of 12% or less; or (ii) have a water activity (Aw) of 0.65 or less; or (iii) have a moisture content of 12 to 45%; or (iv) are selected from the group consisting of extruded mince, roasted mince, extruded croquettes, and cooked croquettes; or (b) the wet food composition contains preservatives.
    [0010]
    10. Method for producing a wet food composition with the characteristics of a dry food composition, as defined in any one of claims 1 to 7, characterized by the fact that it comprises: forming a meat emulsion; processing the meat emulsion to produce coarse pieces of meat emulsion; dismember the thick pieces of meat emulsion to produce pieces smaller than 100 mm in two dimensions; mix the crushed pieces with 1 to 10% of one or more binders; and pressing and molding the mixture of pieces and crushed binders to produce a moist food composition with a moisture content greater than 45% and presenting characteristics of a dry food composition.
    [0011]
    11. Kit suitable for preparing a mixed food composition, characterized by the fact that it comprises in the separate containers in a single package or in separate containers in a virtual package, as appropriate for the component of the kit, a wet food composition, as defined in any one of claims 1 to 7; and one or more of (1) one or more edible ingredients or compositions; (2) instructions on how to combine the wet food composition and edible ingredients or compositions to produce a mixed food composition; (3) one or more nutritional supplements; (4) one or more health-promoting agents; and (5) one or more devices useful for preparing a mixed food composition, optionally, the health promoting agents being probiotics, prebiotics, and combinations thereof.
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    同族专利:
    公开号 | 公开日
    RU2558537C2|2015-08-10|
    CN102791144B|2016-08-10|
    EP2459006A2|2012-06-06|
    BR112012008120A8|2018-03-06|
    CN102791144A|2012-11-21|
    EP2459006A4|2014-09-17|
    AU2010276749A1|2012-02-02|
    ZA201201472B|2013-09-25|
    JP5977845B2|2016-08-24|
    MX2012001361A|2012-02-17|
    EP2459006B1|2018-02-21|
    WO2011014256A3|2014-03-20|
    AU2010276749B2|2015-04-02|
    IN2012DN00565A|2015-05-22|
    CA2768568C|2019-03-19|
    RU2012107703A|2013-09-10|
    US20120171336A1|2012-07-05|
    BR112012008120A2|2017-05-09|
    JP2013505703A|2013-02-21|
    ES2668077T3|2018-05-16|
    WO2011014256A2|2011-02-03|
    CA2768568A1|2011-02-03|
    JP2015109861A|2015-06-18|
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    法律状态:
    2017-05-23| B08F| Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]|
    2017-08-29| B08H| Application fees: decision cancelled [chapter 8.8 patent gazette]|
    2017-11-28| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2018-03-27| B15K| Others concerning applications: alteration of classification|Ipc: A23K 50/48 (2016.01), A23K 10/20 (2016.01) |
    2018-05-15| B08F| Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]|
    2018-06-12| B08H| Application fees: decision cancelled [chapter 8.8 patent gazette]|
    2018-08-21| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|
    2019-10-01| B25A| Requested transfer of rights approved|Owner name: SOCIETE DES PRODUITS NESTLE S.A. (CH) |
    2020-06-16| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2021-03-02| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 02/03/2021, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    US27307409P| true| 2009-07-30|2009-07-30|
    US61/273,074|2009-07-30|
    PCT/US2010/002131|WO2011014256A2|2009-07-30|2010-07-29|Wet food compositions having the characteristics of dry food compositions|
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