• 专利附录
  • 专利说明
  • 权利要求
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    • 专利摘要:
    PALATABLE FOODS FOR PETS AND METHODS FOR IMPROVING THE PALATABILITY OF FOODS FOR PETS A food product that comprises a plasticizer. The plasticizer can be incorporated (internally) in the food, and / or coated (externally) in the food. The food product may additionally contain a fat coating. The fat coating may comprise a structurant. A method for softening a food product by adding a plasticizer. A method for making the food look fleshy or lubricated.
    公开号:BR112014011251B1
    申请号:R112014011251-7
    申请日:2012-11-13
    公开日:2020-10-20
    发明作者:Maria Dolores Martinez-Serna Villagran；Jennifer Alexander；Annmarie Cilley；Katherine P. Boebel；Lee Ann Hagerty；Kuo-Chung Mark Lee
    申请人:Mars, Incorporated；
    IPC主号:
    专利说明:

    [001] FIELD OF THE INVENTION
    [002] The invention relates, in general, to processed foods and, more particularly, to coating compositions, coating methods, and foods comprising a coating to enhance palatability, appearance, tactile properties, or combinations thereof.
    [003] BACKGROUND OF THE INVENTION
    [004] Processed foods, including pet food, can be presented in a dry form so that they have an extended shelf life. For example, food products that have a moisture level of less than about 20% by weight of the composition can stop microbial growth that could damage the food product. Dry foods may also be less sensitive, in some ways, to oxidation or other chemical processes that can alter the taste, texture or appearance of the food during periods of months or years before consumption.
    [005] Unfortunately, the appearance, texture or taste of a dry food may not be ideal, even before it is stored for an extended period. Dry foods can appear rough, crumbly or dry, so they are not tasty. Dry foods can be, or may appear harder, crunchier, or denser than less dry foods, perhaps to an unacceptable level. The lack of moisture can negatively impact the oral sensation when the product is eaten, compared to wet food. [006] A perception of a sandy or crumbling sensation in the mouth can negatively impact the taste's exposure, even if the taste of the food is otherwise acceptable. it can negatively impact flavor exposure, even if the taste of the food is otherwise acceptable.
    [006] Compensatory mechanisms are common; however, most compensatory mechanisms have their own limitations. For example, rehydration can sometimes be recommended in the form of applying a separate liquid, sauce or spicy sauce, or by mixing the dry food with other foods with a higher moisture content. However, these steps can be confusing, time consuming, expensive, or otherwise unwanted. In addition, these steps assume that the separate source of moisture is readily available, accessible and safe. For example, even rehydration with water presupposes a readily accessible source of drinking water.
    [007] Another approach to improve the appearance, texture or taste of dry food is to supplement the fat content of the food. Some fats are less likely to serve microbial growth than free moisture, and can contribute to a pleasant sensory impression in the mouth, and flavor to dry food. However, a high fat content may be nutritionally undesirable or unacceptable. In some cases, fat is applied to the outer surface of the food, which can provide improvements in appearance and taste, without adding as much fat as would be necessary to obtain the same benefits by mixing fat throughout the dry food product. However, fat surface coatings can be confusing if the fat is available to transfer to other surfaces, or can create an unwanted greasy or oily sensation when touched or tasted. In addition, grease surface coatings can create additional disadvantages if they are not properly stabilized. For example, if the fat is soaked in the dry food, the food may become very greasy, and it may develop an unpalatable mouth feel or sensation. The flavor can also be diluted. In some cases, fat may drip or otherwise transfer unwantedly from the product. A fat coating can also create the impression of a soft or greasy fat coating followed by a noisy and difficult chew when food is consumed. The distinction between the coating and the dry food may be unexpected or unwanted.
    [008] These difficulties can be exacerbated when dry food is pet food. Many caregivers want the convenience of a pet food that is dry, stable during storage, and clean, characteristics that are often associated with dry food. Caregivers may also want their pet to enjoy the food. Loud noises from chewing, unfinished meals or unappetizing appearance can lead a caregiver to believe that the food is too dry, too hard, or that it has no pleasant taste or smell for the pet. Even if the food is quickly consumed by the animal, caregivers may be skeptical about the quality of the food that it appears or that has a tactile feeling of being unappetizing to the caregiver. At the same time, compensatory mechanisms associated with pet food, as well as the purchase and mixing of a separate sauce or spicy sauce with dry pet food, can be particularly laborious for caregivers who have demands that compete for their time. and attention. For example, caregivers may want a pet food that can be quickly dispensed without additional mixing steps, and that does not subject the bowl to the point where it needs to be washed with soap and water after each meal.
    [009] There is a need for dry food, particularly dry pet food that meets competing demands for cleanliness, flavor, texture, appearance, convenience and nutritional content.
    [010] SUMMARY OF THE INVENTION
    [011] In some aspects, the invention relates to a food product. The food product may comprise a feed pellet. The food product may comprise a first coating on the feed pellet. The first coating may comprise a plasticizer. The food product may comprise a second coating on the feed pellet. The second coating may comprise a fat. The coated feed pellet may contain a moisture level of less than 12%. The first coating can be applied directly to the feed pellet. The second coating can be applied to the first coating. The first coating and the second coating may be separate coatings. The first coating may comprise the plasticizer in an amount greater than 1%. The first coating may comprise the plasticizer in an amount less than 30%, by weight of the composition, including the feed pellet and any other coating. The plasticizer can be glycerin. The feed pellet may comprise internal glycerin. The total plasticizer content of the coated feed pellet may not be greater than 30% by weight of the coated feed pellet. The total plasticizer content of the coated feed pellet may not be greater than 8% by weight of the coated feed pellet.
    [012] The food product may comprise an acid. The food product may comprise an acid in an amount greater than 0%. The food product may comprise an acid in an amount less than 3% of the coated feed pellet. The acid can be citric acid. The food product may not comprise any formic acid, acetic acid, propionic acid, butyric acid, lactic acid, ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, phosphoric acid, ascorbic acid, sulfuric acid, hydrochloric acid or combinations of the same.
    [013] The food product can comprise a structuring agent. The structuring agent can be incorporated into the second coating. The second coating may comprise at least 1% of the structurant, by weight, of the composition of the second coating. The second coating may comprise no more than 5% of the structurant, by weight, of the composition of the second coating. The second coating may comprise between 1% and 5% of the structurant, by weight, of the composition of the second coating. The second coating may not be an emulsion. The structuring agent can be applied as a third coating. The third coating can be applied over the second coating. The structuring agent can be a fat with a high melting point, edible wax, or emulsifier.
    [014] In some respects, the invention relates to a method for softening a dry food. The method may comprise preparing a food. The food may be in the form of a feed pellet. The food may have a moisture content of less than 12%. The feed pellet may comprise an internal plasticizer. The method may comprise the coating of an external plasticizer on the feed pellet. The method may comprise applying a fat coating. The fat coating can be applied over the external plasticizer. The internal and external plasticizers can be the same plasticizer or mixture of plasticizers.
    [015] BRIEF DESCRIPTION OF THE DRAWINGS
    [016] Figure 1 is a schematic cross-sectional view of an exemplary coated food product.
    [017] DETAILED DESCRIPTION OF THE INVENTION
    [018] Figure 1 is a cross-sectional view of an example food 18, with feed pellet 10 coated with one or more different coatings 12, 14 and 16. Selection and combination of coatings 12, 14 and 16 can be useful to improve the taste, texture or appearance of food 18, which is the feed pellet 10 combined with one or more coatings 12, 14 and 16. For clarity, any combination of coatings 12, 14 and 16 can be present in different modalities of the invention. As shown in figure 1, in some embodiments the coatings 12, 14 and 16 can be different. That is, there may be a non-significant mixing of the coatings after they are applied, with different layers of different coatings present. It is understood by the term non-significant mixing that there will be some interaction at the interface between the different coatings, but that there is no mixing of the coatings so that, over time, only one coating appears instead of two or more different coatings. Additional coatings, that is, more than three coatings, can be used. In figure 1, the feed pellet 10 has a round shape, however, it must be understood that the food is not limited in shape, and can have any desired shape and dimension for the product, taking into account both functional aspects of the volume and the surface area of the food parts and aesthetic considerations. The feed pellet 10 may be a component of a food product comprising the feed pellet of two or more different shapes, sizes and / or compositions.
    [019] The feed pellet 10 can be a dry food, having a moisture content of less than 20%, or less than 15%, or less than 12%, or less than 9%, or less than 5% water by weight of the feed pellet. A low moisture content can contribute to the shelf storage stability of the feed pellet 10, in particular, the resistance of the feed pellet 10 to microbial growth over time. The feed pellet 10 may comprise a plasticizer. Exemplary plasticizers include glycerin, propylene glycol, butylene glycol, polyhydric glycols such as glycerol, sorbitol and the like, as well as some gums (such as carboxymethylcellulose) and proteins (such as gelatin) and combinations thereof. The plasticizer may have a low water activity (Aw), for example, less than or equal to 0.35. The feed pellet 10 itself (for example, internally) can comprise a plasticizer or combination of plasticizers in an amount greater than 0%, or greater than about 5%, and less than about 15%, or less than about 35 % by weight of the composition, including any coating. For example, if the feed pellet 10 is an extruded food product, a plasticizer can be added to the food before extrusion. The inclusion of a plasticizer within the feed pellet 10 can make the feed pellet softer and easier to chew than a comparable moisture feed pellet without plasticizer. For example, feed pellet with a plasticizer inside the feed pellet may have a greater softness (less measured compressive strength) than a feed pellet without plasticizer inside the feed pellet, by a factor of 2 or even 3 In an exemplary embodiment, the feed pellet comprises a plasticizer approximately 15% by weight of the coated feed pellet (added internally), and is coated with a plasticizer approximately 15% by weight of the coated feed pellet. (added externally), for a total plasticizer content of approximately 30%. The feed pellet can be nutritionally complete and balanced. In some embodiments, the feed pellet may not be nutritionally complete and balanced. In these cases, the feed pellet can be used as a treat or supplement instead of a primary diet, or the feed pellet can be mixed with different particles so that the mixture of the feed pellet and other foods is nutritionally complete and balanced. For example, the feed pellet can be mixed with feed pellets with nutritionally different values, or with fruit, or with pieces of fruit and vegetables (as well as pieces of carrot, peas, handfuls of soy, dried fruit, etc.) or with pieces of meat (such as dried or preserved meat, including beef jerky, or meat prepared or preserved in other ways), or with tablets, capsules or lozenges comprising the desired nutrients, or combinations thereof, so that the mixture is nutritionally complete and balanced.
    [020] The coating 12 may also comprise a plasticizer, instead of, or in addition to, a plasticizer included in the feed pellet 10. The coating 12, if present, is different from a plasticizer in the feed pellet 10, if present, because the coating 12 is applied externally to the formed feed pellet. That is, coating 12 is a surface coating on or near the outside of the feed pellet 10, recognizing that part of the coating 12 can migrate into the feed pellet 10 at the interface between the feed pellet 10 and the coating 12. The coating 12 may comprise a plasticizer or combination of plasticizers in an amount greater than 0% and less than about 15%, less than about 2%, or about 1%, by weight, of the composition, including the feed pellet or any other coating. Coating a plasticizer on the feed pellet can provide a glossy and wet appearance, which makes the food appear moist and / or lubricated, even if the total moisture content of the food is not significantly altered by the coating of the plasticizer on the feed pellet. A small amount of plasticizer on the outside of the feed pellet provides a low Aw layer, which can be used to deposit moisture sensitive assets, which can then be coated with fat to delay the moisture absorption rate. Most feed pellet compositions are expected to absorb some plasticizer on the outer surface of the feed pellet without penetrating the center of the feed pellet. Similarly, if the plasticizer is mixed with the feed pellet, some amounts of plasticizers are expected on the surface of the feed pellet, which can, depending on the amount of the plasticizer and its distribution in the food, make the food a little less dry. However, by applying a plasticizer to the feed pellet and, separately, as a coating on the feed pellet, significant improvements in both softness and appearance can be achieved with the addition of a reasonable level of glycerin.
    [021] In some embodiments, the plasticizer is anhydrous. As added to or coated on the feed pellet, the plasticizer may comprise less than 10% moisture, or less than 5% moisture, or less than 1% moisture. The plasticizer can have an Aw less than 0.2, or less than 0.01, or no greater than 0. Low moisture and / or low Aw plasticizers can be useful for maintaining both moisture content and water activity. dry food low enough to prevent microbial growth. In some embodiments, the coated feed pellet has a water activity of 0.55 or less. The plasticizer in the feed pellet can be anhydrous, or the plasticizer coated in the feed pellet can be anhydrous, or both. The plasticizer, or combination of plasticizers in the feed pellet, can be the same or different from the plasticizer or combination of plasticizers coated on the feed pellet.
    [022] Some plasticizers can alter the taste of the feed pellet, particularly if applied as a coating on the outside of the feed pellet, or if the total proportion of the plasticizer in the food composition exceeds approximately 5% of the weight of the composition. For example, glycerin can contribute a sweet taste to the food. For foods intended to provide a salty or spicy taste, this sweet taste may be undesirable if the concentration is not properly balanced. The inclusion of an acid, such as formic acid, acetic acid, propionic acid, butyric acid, lactic acid, sorbic acid, fumaric acid, malic acid, tartaric acid, citric acid, phosphoric acid, ascorbic acid, sulfuric acid, hydrochloric acid or combinations can reduce a change in flavor associated with a plasticizer. The acid can be present in an amount greater than 0% and less than about 2%, or less than about 1.5% of the composition. In some embodiments, the acid is incorporated into the plasticizer, and the plasticizer is added to the feed pellet as described above, that is, both added to the feed pellet and coated on the feed pellet. In some embodiments, the acid is added to the feed pellet (internally or externally) separately from the plasticizer. In some embodiments, a sweet plasticizer is used without adding compensating amounts of acid or other bitter-tasting ingredients (for example, the food is presented with a sweet taste, rather than a salty or spicy taste). Some dogs, for example, may prefer a sweet taste, or a sweet-tasting plasticizer can be used with a food designed to taste sweet. If an acid is used, it can also help preserve the product by making the product's pH less attractive to microorganisms.
    [023] A separate coating 14 can be applied instead of, or in addition to, the plasticizer coating 12. The coating 14 can comprise a fat. Applying the fat coating 14 over a hydrophilic coating, such as a plasticizer coating 12, can reduce the absorption of the fat coating 14 by the feed pellet 10. Keeping the fat coating 14 on the surface of the feed pellet 10 can help improve the taste and / or taste of the food at relatively lower levels than added fats, because a greater proportion of the fat is available at the interface between the food and the mouth when the food is consumed. Exemplary fats include poultry fat and beef tallow. The fat coating 14 can be presented in an amount of about 1 to 15%, or about 6 to 8%, or about 11-13%, by weight, of the total composition. A coating of hydrophobic fat can help retain moisture within the food, that is, prevent the food from losing additional moisture during transport and storage, especially in dry conditions (relative humidity less than about 35%). A heavier fat coating may be beneficial in foods comprising a plasticizer in the feed pellet, when compared to foods that do not comprise a plasticizer in the feed pellet. For example, food (such as pet food) with a plasticizer in the feed pellet may contain a fat coating that is about 11 to 13% of the weight of the food composition, and food without plasticizer in the feed pellet may contain a fat coating that is 6 to 8% by weight of the food composition. If the food product is a nutritionally complete and balanced pet food, it may be desirable to maintain the total fat content of the food, including any fat in the feed pellet and the fat in all coating layers, to less than 25%, or less than 20% of the weight of the food composition, to ensure that other nutrients are present in adequate proportions.
    [024] The fat coating 14 may comprise one or more structuring agents. The structuring agent can change the concentration and / or crystalline order of the solids in the fat coating 14. The structuring agent can change other physiochemical properties, such as viscosity or density of the fat coating. In particular, the structuring agent can prevent or reduce the spread of the fat coating 14 while the coated food 18 is processed, transported and used. For example, food particles 18 can interact with each other, with production equipment (including packaging equipment), packaging, cutlery, plates, hands and the like, and a structurant can help keep the fat coating 14 firm and resilient, so that the coating is not displaced or transferred out of the food during these interactions. A high melting edible fat or wax (greater than or equal to 60 ° C (140 ° F)) can serve this purpose. A fat may be preferred for an edible wax for its mouthfeel or taste. The fat coating 14 can comprise between 1 and 10%, or between 2 and 4%, of the structurant, by weight of the fat coating composition.
    [025] The structuring agent may comprise a gum, such as xanthan or guar gum, modifications thereof, or combinations thereof.
    [026] The structuring agent may comprise an emulsifier. The emulsifier can provide a polar component that enhances the interaction between the fat coating 14 and other hydrophilic coatings, if hydrophilic coatings are used. In some modalities, the emulsifier can contribute to the transfer of fat from food to the mouth, and the distribution of fat within the mouth, by interaction with aqueous saliva. In this way, the emulsifier can either help retain the fat coating 14 on the surface of the feed pellet, such as enamel, or improve the taste and / or mouthfeel of the food when it is consumed. In this way, an emulsifier can be desired even if the fat coating 14 itself (for example, before the addition of an emulsifier) is not an emulsion. The emulsifier can be present in an amount between 1 and 10%, or between 2 and 5%, by weight, of the fat coating composition. In some embodiments, an emulsifier is applied over the fat coating. When applied as a separate coating, or separate coating layer, the emulsifier can be present in an amount between 0.1% to 5%, or between 1 and 3%, by weight of the fat coating composition.
    [027] Any edible emulsifier can be used, for example, lecithins, polyglycerol esters, or combinations thereof. Some compounds with a high melting point, such as mono- and / or di-glycerides (60-82 ° C (140-180 ° F)) can provide structural benefits and provide a polar component to the fat coating 14. Such structurants can also increase the total melting point of the fat system (fat + structuring) depending on the levels of structuring in the fat system. Suitable mixtures of glycerides are commercially available under the trade name of Trancendim® from Caravan Ingredients of Lenexa, KS, USA. A suitable mixture of glycerides, for example, is Trancendim® 180 or Trancendim® 130. The structuring agent can be present between 0.1% to 10%, by weight, of the fat coating composition. The structuring agent can be mixed in the fat coating, so that there is a single coating of a composition comprising a fat and a structuring agent. In some embodiments, the structuring agent can be applied separately as an overlay layer in the fat coating.
    [028] One or more additional coatings 16 can be applied. The coating 16 may comprise dry or liquid additives. If the fat coating 14 comprises an emulsifier, the emulsifier may allow the deposition of layers of liquid additives. Liquid additives may remain associated with the fat coating 14 due to the emulsifier, but they remain on the surface of the fat coating 14 due to the incompatibility of the liquid additive (mostly hydrophilic) and fat (mostly hydrophobic). This can be particularly, but not exclusively, useful with flavoring liquids, since it is more efficient to apply flavorings to the outermost coating of the food, so that they are readily available to taste receptors in the mouth when the food is consumed. Since a liquid additive applied to the fat coating 14 will be attracted to the surface, but will not tend to pass through, or will be mixed with the fat coating 14, the liquid additive will be readily available on the food surface. Dry additives, including dry flavorings or other dry ingredients, can be applied on the fat coating 14, or on a liquid additive applied on the fat coating 14. Generally, dry additives will be acceptably adhered to both a wetted and moistened surface per liquid. Naturally, some specific dry additives will have chemical properties that make their application directly to the fat coating 14 more advantageous or after a layer of liquid additives applied on the fat coating 14, or even to apply the dry additives as part of the fat coating 14 or in the form of a liquid additive (by dissolving or mixing the dry additive in water before application to the food). The weight ratio of fat to a liquid additive can, in some embodiments, be between 0.3 and 8. Other reasons are possible.
    [029] The coating 16 may comprise emulsifiers to decrease the surface energy of the coated feed pellets and to reduce or prevent the agglomeration of the particles, so that the particles can be freely dispensed and easily eaten as separate pieces. Of course, it may be desirable at times for the feed pellet to pile up, as if forming a cereal bar or a taste of the coated feed pellet. In general, if multiple coatings are applied over the fat coating 14, it is desirable to position palatables in the outermost coating, so that they are more accessible to taste receptors in the mouth. Alternatively, the palatants may be included in an inner layer in higher concentrations.
    [030] In some aspects of the invention, a method for softening a dry food is provided. The method may comprise providing a plasticizer within a dry feed pellet. The method may comprise coating a plasticizer on the dry feed pellet, comprising a plasticizer. The plasticizers inside the feed pellet and coated on the feed pellet can be the same or different plasticizers or mixtures of plasticizers. The method may comprise adding a fat coating on the plasticizer coating. Adding the fat coating can seal in moisture and help maintain softness over time. In some modalities, the softness of the food is increased by at least 20%, or by at least 40%, with the use of the method. In some embodiments, the softness of the food decreases by no more than 25% when stored for 6 months at 18-22 ° C and 40-60% relative humidity. Softness can be measured using the test method described below. The feed pellet and coatings can be used as described in other embodiments. Softness can be useful, in that the process of chewing soft foods can stimulate salivation more than when chewing crunchy foods, which can help transfer fat and flavor from food to the taste receptors in the mouth, and therefore improve the palatability of the food.
    [031] In some aspects of the invention, a method is provided to improve the palatability of a dry food. The method may comprise providing a feed pellet containing less than 20% water content. The method may comprise providing a plasticizer within the feed pellet. The method may comprise the coating of a plasticizer on the dry feed pellet comprising a plasticizer. The method may comprise coating a plasticizer on a dry feed pellet that does not contain a plasticizer within the feed pellet. The plasticizers inside the feed pellet (if used) and coated on the feed pellet can be the same or different plasticizers, or mixtures of plasticizers. The method may comprise adding a fat coating on the plasticizer coating. The feed pellet and coatings can be used as described in other embodiments. The coating modalities can be such that the coated feed pellet is preferred in a separate plate test, as described below, over the uncoated feed pellet.
    [032] In some aspects of the invention, a method for processing coated feed pellets is provided. The method may comprise coating a feed pellet with a coating that tends to adhere to itself, for example, to adhere to similar coatings on other parts of the feed pellet. The coating may comprise a plasticizer. The method may comprise superimposing the self-adhesive coating with a second coating. The overlay coating may comprise a fat. The overlay coating may comprise an emulsifier. The overlay coating may comprise a fat and an emulsifier. The overlay coating can comprise a fat and / or an emulsifier, and a second overlay coating comprising an emulsifier can be applied. The overlay coating can be applied immediately, or within 8 hours of the self-adhesive coating. That is, in some modalities, no more than 8 hours elapse between the application of the self-adhesive coating and the application of an overlay coating. The feed pellet and coatings can be used as described in other embodiments.
    [033] A coated feed pellet as disclosed in the present invention may present a food product subjected to drying that appears moist, lubricated, with the appearance of meat. The appearance of meat can be enhanced by adding texture. Texture can be added by extrusion dies, molds or mechanical surface modification of the feed pellet before or after the coating is applied. In some embodiments, the feed pellet is textured before coating, so as not to disturb the coating after being applied. The appearance of meat can be enhanced by adding color. Artificial dyes can be used, such as red dye FD&C No. 40, as well as inorganic dyes such as iron oxide or biologically derived dyes such as mealybug, carmine or carminic acid. Alternatively, the incorporation of red meats or derivatives of red meat, blood meal, or other food ingredients from red to dark brown can change the color of the feed pellet and make the feed pellet more like meat in appearance without the addition of additives used only as coloring. The appearance of meat can be improved by modifying the softness of the food (crunchy texture not usually associated with meat). The softness of the food can be modified using a coating or coatings, or adding glycerin to the feed pellet, or both, as shown. These approaches do not prevent the use of other additives or techniques to improve the softness (or "chewability") of the food. The meat-like appearance can additionally be enhanced by juxtaposition with "regular" feed pellets that have not been dyed and / or coated as described herein. That is, a food composition as described here can be mixed with conventional feed pellets for added effect.
    [034] Coatings such as those presented here can be used to change the texture (mouth feel and moisture perception) of a food. The texture can be measured by measuring the force required to crush the feed pellet. The force required to crush the feed pellet simulates chewing. In the case of feed pellets that do not contain glycerin added internally to the feed pellet, and coated only with fat containing an emulsifier, the feed pellets can be lubricated with a crunchy texture and can have a softness value of 40 to 118 N ( 4 to 12 kgf), or 29 to 88 N (3a9 kgf), or 34.3 to 53.9 N (3.5 to 5.5 kgf). feed pellets with a soft texture can contain glycerin internally in the feed pellet by up to 15%, and the texture can be measured as softness or chewability, as described in the food softness test, below, soft feed pellets can have a softness of 9.8 to about 88 N (1 to about 9 kgf), or 29 to 78 N (3 to 8 kgf), or 29 to 68 (3 to 7 kgf). The texture of the hard feed pellet can also be characterized with the Young's modulus (kgf / cm2) of the feed pellet (force per area of the feed pellet). For hard feed pellets the maximum pressure can be 118 to 343 N / cm2 (12 to 35 kgf / cm2), or from 118 to 196 N / cm2 (12 to 20 kgf / cm2). soft feed pellets may have a Young modulus of 9.8 to 147 N / cm2 (1 to 15 kgf / cm2), or 20 to 69 N / cm2 (2 to 7 kf / cm2), or 24.5 to 49 N / cm2 (2.5 to 5 kgf / cm2). feed pellets with different textures and / or coatings can be mixed in any ratio to provide variety of texture for the pet.
    [035] A possible advantage of a coating or series of coatings as shown here, is to increase the amount of fat that remains on the surface of the feed pellet. The level of fat on the surface can be above 25% of the total level of fat deposited as a coating. For example, if 10% of the fat is added to the top of the surface of a feed pellet, the desired level of fat on the surface can be at least 2.5%, or even 5% or more, with the rest of the fat being absorbed. inside the feed pellet or other layers of coating, or both.
    [036] The food product can be any suitable composition that is ingestible by humans or an animal and that provides nutritional value to the human or animal. The food can be coated or not before beginning to be treated as described in this invention. A pet food will generally be a basal food composition with a balanced nutritional mix of protein and flour ingredients. The food product can be baked, extruded, pelleted, or formed. Such forms of food products, and methods for their production, are well known to those skilled in the art of food production. Extrusion and cooking extrusion, for example, are described on pages 794-800 of the Encyclopedia of Food Science and Technology, Volume 2 (Y.H. Hui, ed., John Wiley & Sons, Inc. 1992).
    [037] In general, in addition to the nutritionally balanced additives included in these products, such as vitamins and minerals or other additives, such as preservatives, emulsifiers and the like, a pet food will mostly consist of ingredients that can be described as substantially protein or substantially farinaceous. Although the following should not be considered a limitation, a protein ingredient can generally be defined with any material containing a protein content of at least about 15% by weight, while a floury material has a protein content substantially below this value and has a major fraction of materials containing starch or carbohydrates.
    [038] Examples of proteinaceous materials that are typically used in pet food include vegetable protein flours such as soybeans, cotton seeds or peanuts, animal proteins such as casein, albumin, whey, including whey and tissues meat including fresh meat such as processed or dried "flours" such as fish meal, poultry meal, meat meal and bone meal, enzymatically treated protein hydrolysates and the like. Other types of proteinaceous materials include microbial protein, such as yeast, and other types of protein, including materials such as wheat gluten or corn gluten. Yeasts can also add flavor; Corn or wheat gluten can also act as a texturizing agent and can be used to increase the porosity of the product.
    [039] Examples of typical floury materials include enzymatic floury materials, grains such as corn, wheat, sorghum, barley and several other grains with relatively low protein content. Several other materials that are not necessarily in one of the two categories (protein and flour) can be added to a pet food, including carbohydrates and vegetables, such as alfalfa or soy.
    [040] A pet food is not limited to a particular composition. A pet food can be a nutritionally complete and balanced diet that provides all the essential nutrients to sustain life (with the exception of water). Nutritionally complete and balanced pet food can find consensus on nutritional profile, such as AAFCO standards for dog and cat food. A pet food can be a treat or a supplement that is not nutritionally balanced, but it can provide some kind of nutritional value (for example, calories). A pet food can take any suitable shape, such as the size of a bite or a pellet shape in any shape.
    [041] The term "fat" refers to any edible fat or lipid, including fats from poultry, animals, plants or of manufactured origin, including, but not limited to, crude or refined fats. Fats typically of animal origin include, for example, animal tallow, white fat, lard, fats derived from milk such as butter oil, and fat typically contained in cheese. Typical fats of vegetable origin include coconut oil, soy oil and corn oil. Typical fats of avian origin include fats derived from tissues of chickens, turkeys, ducks and geese, for example.
    [042] Dry additives refer to any additives that comprise less than 40% of a polar solvent (such as water), by weight, of the dry additive at the time of application to the food. Exemplary additives that can be supplied in dry form include various flavors, such as meat and cheese flavorings; meat solids and dry animal digestions, - herbs, - dry flavorings, - hydrolyzed vegetable proteins (by chemicals or enzymes), - minerals; prebiotics, - probiotics, - encapsulated compounds, - nutrients; pharmaceutical or homeopathic compounds; colorants; and combinations thereof. Other examples of dry additives include baker's yeast or brewer's yeast, which comprise the dry powdered cells of a yeast of the genus Saccharomyces (usually S. cerevisiae), often used in the production of beer, Torula's yeast, and various yeast extracts . A variety of yeasts and yeast extracts are known to be useful as flavorings, prebiotics, probiotics, and other edible microbes, living or dead, or microbial extracts may be desired for the same or other purposes.
    [043] Liquid additives refer to any additive comprising at least 40%, or at least 50%, or at least 60% or at least 90% of a polar solvent (such as water), by weight, of the composition of the additive liquid. Liquid additives include dry additives that have been dissolved, suspended or submerged in a polar solvent before application to a food. Examples of flavorings that can be supplied in liquid form include digestions of animal origin; vitamins; amino acid; proteins or protein hydrolysates, including proteins or protein hydrolysates of plant origin, proteins or protein hydrolysates of animal origin, and synthetic proteins; other nutrients; yeast suspensions; flavor compositions; acidulants; dye compositions; broths; antioxidants; and combinations thereof.
    [044] Example No. 1
    [045] A specific embodiment of the present invention is illustrated by the following non-limiting example. An extruded pet food with a crunchy texture and enhanced mouth feel has been manufactured. The dry ingredients were mixed in 1000 kg batches using a Hobbart® mixer to achieve reasonable homogeneity in the mixture before processing. Glycerin, which was used as a plasticizer, was pumped directly into the barrel of the extruder, where it was incorporated into the dough. The level of glycerin added internally to the feed pellet was 9%. The mixture of ingredients was transferred to a preconditioning cylinder, where the materials were mixed with sufficient steam / water to partially gelatinize starches and soften and hydrate all ingredients. The hydrated mixture of ingredients was then extruded with a single screw extruder, with the barrel temperature ranging from 93 ° C (200 ° F) to 138 ° C (280 ° F) through the different zones of the extruder barrel (1-15 ). The diameter of the mold used to make this product was 0.71 cm (0.28 "). The extrudates were subjected to drying until they had a final moisture content of 7.5% to 8.5%, and Aw was approximately 0.45 The extrudates resulted in a product of medium hardness (maximum compression load - kgf) of 5.53 and a product chewability (modulus - kgf / cm2) of 6.8 The apparent density of the extrudates prior to coatings application was 350 g / lt.
    [046] After drying, the extrudates were spray-coated with a layer of glycerin (Chemical Division, P&G, Cincinnati, OH, USA) at 38 ° C (100 ° F) - 49 ° C (120 ° F) to obtain an external glycerin concentration of 10 to 12% by weight of the composition. The glycerin used had 99.7% glycerin, mc = 0.3%, specific gravity (at 25 ° C) 1,261 g / min,% glycerol and anhydrous bases = 99 to 101. The glycerin coating was absorbed immediately by the extrudate . After the extrudate was coated with glycerin, a second layer comprising a fat system containing a structuring material was applied to the surface of the extrudate coated with glycerin. The fat system used was a mixture of 49% chicken fat, 49% beef tallow, and 2% of a structurant (Trancendim® 180) having a melting temperature between 56 ° C and 68 ° C, and comprising a monoglyceride to diglyceride ratio of about 5: 1 to about 25: 1 (average ratio approximately 12: 1).
    [047] Example 2
    [048] The feed pellet of example 1 can be additionally coated with a standard flavoring mixture.
    [049] Example No. 3
    [050] A split-plate palatability test was conducted with 14 dogs. The products comprised a dry commercial dog food (control) and a mixture of "hard" dog food (without internal plasticizer) coated with a fat containing an emulsifier with "soft" dog food (containing internal plasticizer) coated with a fat comprising an emulsifier. The plasticizer used was glycerin. The control had an average percentage intake converted of 20%; The test product had an average intake converted to 80%. The p-value for this difference was 0.0559.
    [051] A second split-plate palatability test was conducted with 12 dogs. The products analyzed were a dry commercial dog food (control) and a dry dog food coated with a fat comprising an emulsifier. The control had an average converted intake of 23.5% The test product had an average converted intake of 76.5%. The p-value for this difference was 0.1558.
    [052] These results were consistent with a separate home feeding test, in which 29 dog carers were asked to observe their dogs eating different foods on sequential days, and to classify each food in attributes such as "dog enjoys the taste" "aroma general ", and" general texture ", on a scale of -4 (extremely unsatisfactory) to +4 (extremely satisfactory). The scores for a standard commercial feed were routinely lower than the scores for a dry diet coated with a fat containing an emulsifier, which were even lower than the scores for a blend of a dry diet with dry feed coated with glycerin and a fat containing an emulsifier.
    [053] Example 4
    [054] A pet food comprising two different types of feed pellets; "hard" feed pellet (without internal plasticizer) and "soft" feed pellet (containing an internal plasticizer) to provide variety of texture and flavor to the animals. The following table describes differences in the characteristics of the feed pellets.

    [055] The feed pellets can be mixed with a blend of 0 to 100% of hard feed pellets and 0-100% of soft feed pellets. For example, a mixture of 50% hard feed pellets and 50% soft feed pellets was prepared.
    [056] Food softness test
    [057] The food softness test is a compressive tension test, using a calibrated Instron compression tester (or equivalent) with a 1 KN load cell and plate / anvil configuration, position a pellet piece of feed as flat as possible at the test point (this may vary depending on the shape of the feed pellet being tested). The anvil is a cylindrical test accessory with a flat bottom and must have a larger diameter than the feed pellet being tested. Program the tester to compress the feed pellet to 33.33% of its original height. Repeat for at least 25 pieces of feed pellets for each type of feed pellet tested. Remove any debris or residue between samples. Note the maximum pressure load (kgf) (maximum observed load / surface area of the feed pellet) and Young's modulus (using automatic calculation in Instron's Bluehill program, or equivalent method). The mean maximum pressure and the mean of Young's modulus are reported for each set of 25 samples. If using an Instron compression tester the following parameters are used: • Test parameters o Test rate = 6.35 mm / min o Control mode = compressive extension o End of test value 1 = 33% compressive stress • Test results of compression are reported as maximum load (kgf), which can be described differently for hard and soft feed pellets. For hard feed pellets, the results can be referred to as hardness, and for soft feed pellets, the results can be referred to as Chewability or Softness. Young's modulus is used to describe the same characteristics of both hard and soft feed pellets.
    [058] Split-plate palatability test
    [059] Two products, A and B, are weighed in separate containers and presented to a dog, simultaneously, side by side. It is necessary for the dog to smell both products. Then, the dog is allowed to choose which food to consume. Consumption is measured after the feed event is completed. The consumption data are transformed into converted percentage intake (PCI) by the following equation: PCIA = [Grams of A consumed / Grams of A consumed + grams of B consumed)] x 100
    [060] Measurement of surface fat
    [061] In order to estimate the amount of fat on the surface, heavy samples of coated feed pellets were mixed with hexane. The hexane was removed and the residue weighed.
    [062] Procedure 1. Weigh 10 grams of the sample in a 50 mL centrifuge tube. 2. In a hood, add 25 mL of hexane and cap the centrifuge tube. 3. Mix the sample by gently tilting the tube back and forth for 5 minutes. 4. Carefully pour the hexane extract into a tared centrifuge tube in the hood. 5. Secure the tube to a tray containing warm water (~ 66 ° C (150 ° F)). 6. Remove the hexane by blowing nitrogen onto the surface, producing a swirling motion to both minimize spatter and accelerate evaporation. 7. Weigh the residue.
    [063] The dimensions and values presented in the present invention should not be understood as being strictly limited to the exact numerical values mentioned. Instead, unless otherwise specified, each of these dimensions is intended to mean both the mentioned value and a range of functionally equivalent values around that value. For example, a dimension displayed as "40 mm" is intended to mean "about 40 mm".
    [064] Each of the documents cited in the present invention, including any cross-reference, related patent or patent application, is hereby incorporated in its entirety, by way of reference, unless expressly excluded or otherwise limited. The citation of any document is not an admission that it is prior art in relation to any invention presented or claimed in this document, or that it, alone or in any combination with any other reference or references, teaches, suggest or present any invention like that. In addition, if there is a conflict between any meaning or definition of a term mentioned in this document and any meaning or definition of the same term in a document incorporated by reference, the meaning or definition assigned to that term in this document will take precedence.
    [065] Although specific embodiments of the present invention have been illustrated and described, it should be obvious to those skilled in the art that various other changes and modifications can be made without departing from the character and scope of the invention. Therefore, it is intended to cover in the appended claims all such changes and modifications that fall within the scope of the present invention.
    权利要求:
    Claims (12)
    [0001]
    1. Food product, characterized by comprising: a feed pellet; a first coating on the feed pellet, the first coating comprising a plasticizer; and a second coating on the feed pellet, the second coating comprising a fat; where the coated feed pellet has a moisture content of less than 12% and in which the pastifier is glycerin, the first coat is applied directly to the pellet, and the second coat is applied to the first coat, and the first and second coatings are distinct.
    [0002]
    2. Food product, according to the previous claim, characterized by the fact that the first coating comprises a plasticizer in an amount greater than 1% and less than 30% by weight of the coated pellet.
    [0003]
    Food product according to any one of claims 1 to 2, characterized by the fact that the pellet comprises glycerin internally.
    [0004]
    Food product according to any one of claims 1 to 3, characterized in that the total plasticizer content of the coated pellet is not more than 30% by weight of the coated pellet
    [0005]
    Food product according to any one of claims 1 to 4, characterized in that the total plasticizer content of the coated pellet is not more than 8% by weight of the coated pellet.
    [0006]
    6. Food product according to any one of claims 1 to 5, characterized in that it still comprises an acid in an amount greater than 0% and less than 3% of the coated pellet.
    [0007]
    7. Food product according to claim 6, characterized by the fact that the acid is citric acid.
    [0008]
    Food product according to any one of claims 1 to 7, characterized in that the food product does not comprise any addition of formic acid, acetic acid, propionic acid, butyric acid, lactic acid, sorbic acid, fumaric acid, malic, tartaric acid, citric acid, phosphoric acid, ascorbic acid, sulfuric acid, hydrochloric acid, or combinations thereof.
    [0009]
    Food product according to any one of claims 1 to 8, characterized in that it additionally comprises a structuring agent.
    [0010]
    10. Food product according to claim 9, characterized by the fact that the structuring agent is incorporated into the second coating.
    [0011]
    11. Food product according to claim 10, characterized by the fact that the second coating comprises between 1% and 5% of the structurant, by weight, of the composition of the second coating.
    [0012]
    12. Food product according to claim 10 or 11, characterized in that the second coating is not an emulsion.
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    CN103929973B|2016-12-28|
    CA2853496C|2017-01-24|
    AR088854A1|2014-07-10|
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    JP6253737B2|2017-12-27|
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    EP2779838B1|2018-10-24|
    EP2779838A1|2014-09-24|
    RU2014118120A|2015-12-27|
    AU2012339863A1|2014-06-05|
    AU2012339863B2|2015-11-05|
    CA2853496A1|2013-05-23|
    RU2598548C2|2016-09-27|
    WO2013074466A1|2013-05-23|
    BR112014011251B8|2021-01-05|
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    法律状态:
    2018-03-13| B25A| Requested transfer of rights approved|Owner name: MARS, INCORPORATED (US) |
    2018-05-02| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-07-16| B07A| Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]|
    2020-02-11| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-03-03| B09Y| Publication of grant cancelled [chapter 9.1.2 patent gazette]|Free format text: ANULADA A PUBLICACAO CODIGO 9.1 NA RPI NO 2562 DE 11/02/2020 POR TER SIDO INDEVIDA. |
    2020-04-07| B06A| Patent application procedure suspended [chapter 6.1 patent gazette]|
    2020-05-05| B06I| Publication of requirement cancelled [chapter 6.9 patent gazette]|Free format text: ANULADA A PUBLICACAO CODIGO 6.1 NA RPI NO 2570 DE 07/04/2020 POR TER SIDO INDEVIDA, TENDO EM VISTA QUE AS VIAS DO RELATORIO DESCRITIVO, APRESENTADAS VOLUNTARIAMENTE NA PETICAO 870200033640 DE 12/03/2020, JA REGULARIZAM O PEDIDO DE PATENTE. |
    2020-08-18| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-10-20| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 13/11/2012, OBSERVADAS AS CONDICOES LEGAIS. |
    2021-01-05| B16C| Correction of notification of the grant [chapter 16.3 patent gazette]|Free format text: REF. RPI 2598 DE 20/10/2020 QUANTO AO INVENTOR. |
    2021-01-19| B16C| Correction of notification of the grant [chapter 16.3 patent gazette]|Free format text: REF. RPI 2598 DE 20/10/2020 QUANTO AO RELATORIO DESCRITIVO. |
    优先权:
    申请号 | 申请日 | 专利标题
    US201161559272P| true| 2011-11-14|2011-11-14|
    US61/559,272|2011-11-14|
    PCT/US2012/064740|WO2013074466A1|2011-11-14|2012-11-13|Palatable pet foods and methods for improving the palatability of pet foods|
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