CN104938775A - Pre-coagulation, pre-hydration and pre-gelatinization method of pet food composite - Google Patents
Pre-coagulation, pre-hydration and pre-gelatinization method of pet food composite Download PDFInfo
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Abstract
The invention provides a method for preparing a pet food composite. The method comprises the following steps: heating a meat part until a denaturation point reaches; pre-hydrating and pre-gelatinizing a carbohydrate source and water to form a carbohydrate part. A meat type composite is mixed in a digester, and the carbohydrate part is pre-hydrated and pre-gelatinized and then is filled into a can to prepare the pet food composite.
Description
The application is the applying date is on December 8th, 2008, and application number is 200880132337.0, and denomination of invention is the divisional application of the application for a patent for invention of " precoagulation of pet food composition, pre-hydrated and pregelatinization method ".
Background of invention
Feeding of pets " is done " and " wetting " food for many years.The food that " wets " is contained in tank containers usually.Because moisture wherein, exteriorly getting up, they are " wetting ".At present usually preparation two classes wet food.A kind ofly usually industrially be called as the meat cake (ground loaf) ground.Whole key component such as meat contacts with water with carbohydrate source by usual process together, again at a series of device, single device or a kind of device, heat in such as hot screw rod boiling vessel (thermal screw cooker)/blender and be mixed together and prepare it.According to the method, in the early stage in procedure of processing, merge whole key component and accessory constituent such as colouring agent, oil, vitamin with vitamin-like raw material processes together with whole component.
According to this program, produce and be easy to pack into cylindrical container and honeycomb type block in substantially uniform, the cell forming " the meat cake ground " product.The second food that wets industrially is commonly called " halogen cube meat (chunk and gravy) ".Usually by grinding meat, mixing, emulsification, then by meat and water, oil and carbohydrate source, and other raw material (if needs) mixes further, prepares this wet food.Again this mixture is sent into steaming plant, therefrom discharge, cutting, cooling, then deliver to different steps and fill (various stage fills).Usually, in two steps are filled, gravy is added in block.By usual way, such as, by making one or more carbohydrate sources such as cereal, starch, water, vitamin, as needs, and other raw material is mixed in mixing channel, is heated wherein, then sends in container and keeps block stock, prepare gravy.Different from the meat cake ground, as produced, this food have physically separate, block-sheet-shape meat mincing of disperseing and paddy.These particles be separated appear in the gravy type liquid in final container.The product prepared through " halogen cube meat " technique employs many years in pet food.
In general, by usually making various component through steam with adding water, such as, meat, one or more carbohydrate sources, vitamin, mineral matter and water are mixed with the meat cake product (loaf product) of grinding.Solid constituent had previously been polished together.Then, according to each concrete component, total meat, carbohydrate source, water and other component mixture are heated to 15 DEG C low temperature or to the higher scope of 80-95 DEG C.By in product tank filling, sealing is aseptic storage also.Finished product has the moisture scope of about 65%-about 85% usually.The scale of a batch can be connect based on a batch, or wherein to add three kinds of main components (meat, one or more carbohydrate sources and water) continuously, and the continuous process mixed in hot screw rod boiling vessel/agitator prepares these meat cake products ground.In this process, and especially in this stage, each component as one-component process, the no matter physics of single composition, component and preparation (formulation) or chemical property.The example of such physics and chemistry character has the temperature of protein denaturation etc. of the gelation temperature of boiling point difference, one or more carbohydrate sources, various meat.Due to such processing, with regard to other parameter being easy to evaluate of flexibility and robustness, viscosity and paste (mushiness) and final composition, the extensive otherness in the structure occurred between each batch and between each composition.
At U.S. Patent number 6,440, in the method described in 485, meat component by " heat cure (thermally set) " in and/or lower than the temperature of protein denaturation of mixture and basic with regard to himself, that is, heated when substantially there is no or do not have completely one or more carbohydrate sources, extra water, vitamin, mineral matter etc.
Continue the new method needing to provide pet food composition, especially can form those new methods of meat cake product.
General introduction
The method preparing product of the present invention relates to the step of precoagulation meat part and pre-hydrated and pregelatinization carbohydrate source.Meat part and pre-hydrated and the pregelatinization carbohydrate source of condensation merge in boiling vessel.
In various embodiments, under the interference not from meat/underflow (slurry) component, carbohydrate source such as cereal process water pre-hydrated, then pregelatinization to the gelation temperature of special carbohydrate source to solidify starch or to complete starch reaction.Differently, precoagulation meat part or muddy flesh (meat slurry) at the temperature exceeding temperature of protein denaturation, to retain the natural and discrete characteristic (discrete identities) of skeletal muscle and/or meat by-products.
Once carbohydrate source and available water are by pre-hydrated and pregelatinization, and meat part or underflow are by pre-consolidated, just in continuous or batch-type agitator (batch mixer), two kinds of components are mixed with other liquid, to to be loaded in tank to be formed and to seal, in order to the uniform matrix of sterilizing or distillation.
Due to the method, the product of formation can be uniform strip-shaped product, and it has crisp quality (friable texture), rarer trend, pulpous state or the pasty state quality becoming soft viscosity.Aesthetically see, throughout whole bar matrix, show good for health, be separated and natural irregular skeletal muscle.Palatability research shows, animal prefers crisp quality, and makes composition can not cling oral cavity and be not tending towards food that animal is choked.
Accompanying drawing is sketched
The figure described herein only for illustration of the object of the embodiment selected, and and be that all possible embodiment is described, thus do not intend restriction the scope of the present disclosure.
Fig. 1 represents that preparation uses independently composition to prepare the process flow diagram of pet food composition.
Fig. 2 illustrates continuous print technical process.
Detailed Description Of The Invention
In one embodiment, provide preparation based on the method for the pet food composition of meat and carbohydrate source.As described further herein, the carbohydrate source in cereal mixt can be provided.Owing to being typical pet food formulation, in particular for those of dog class animal, one or more carbohydrate sources such as cereal of composition is relatively high, and one or more carbohydrate sources are wherein about 10-about 35%, or the composition of about 13-about 28% weight.The method relates to the temperature of meat part to the sex change point (denaturization point) of the protein exceeded in meat part of heating combination.This " precoagulation " step causes the preparation of the meat composition of precoagulation.Respectively, one or more carbohydrate sources mix with water, form pre-hydrated composition with pre-hydrated carbohydrate source.After pre-hydrated, or the while of with pre-hydrated, the temperature occurred to gelling reaction by the carbohydrate source heating pre-hydrated, gelatine carbohydrate source.Then, the meat composition of generated gelatine carbohydrate composition and precoagulation is merged, and the optional heating more time, make pet food composition be easy to be packed in tank.In various embodiments, the step that the meat composition of precoagulation is incorporated in the carbohydrate composition of gelling is comprised the further step merged with the fluid composition containing colouring agent, flavoring agent, fat and oily at least one.
Meat part is heated to the temperature exceeding meat protein sex change point.In one embodiment, meat part contains meat from ox or meat by-products, and in precoagulation step, heats meat part more than 80 DEG C.Usually the temperature exceeding sex change point is preferable over, such as lower heating in the scope exceeding denaturation temperature about 2 DEG C of-Yue 6 DEG C.
In various embodiments, carry out forming the meat composition of precoagulation and the step of pre-hydrated and pregelatinization carbohydrate composition in hot spiral boiling vessel/agitator.In hot spiral boiling vessel, be used for the typical residence times of one or more carbohydrate sources of gelling is about 60-90 second, wherein be about 80 DEG C in the temperature of hot spiral boiling vessel outlet.
Pet food composition contains one or more carbohydrate sources of relative high levels, one or more carbohydrate sources of all 10-according to appointment about 35% weight or about 13-28% weight.In a representational embodiment, carbohydrate source is about 18% bar composition weight, and usually can change in about 13%-about 28% scope.In this, carbohydrate source refers to for all cereals in bar formula for a product, the cereal ground, flour or starch, comprises the starch such as farina being derived from non-cereal origin.
In another embodiment, the method preparing pet food composition comprises,
A () heating meat part is to the temperature higher than more than sex change point about 2 DEG C of-Yue 6 DEG C;
B () merges carbohydrate source and water, and boiling at the temperature being enough to pre-hydrated and pregelatinization carbohydrate source, carbohydrate source wherein comprises one or more cereal, grain dust (ground grains), the cereal partly ground, flour and starch;
The product of (c) combining step (a) and (b); With
The product of d step (c) that () heating merges;
Meat part is wherein the pet food composition of 15-30% weight, and carbohydrate source is the pet food composition of 13-28% weight.
In various embodiments, meat part comprises meat and/or meat by-products.In various embodiments, carbohydrate source contains one or more the grain component be derived from corn, wheat, potato, rice, oat, barley, mill, flax, soybean fibre (fibrim), peanut shell and beet.Carbohydrate source also can comprise starch or flour.
About meat part, by realizing " precoagulation " in the heating temperatures meat component of the sex change exceeding meat protein.For fish protein, denaturation temperature is usually in the scope of about 48 DEG C of-Yue 51 DEG C, and for the skeletal muscle protein of ox, denaturation temperature is about 80 DEG C or higher.Somewhere is in this range the denaturation temperature of the muscle of chicken and pig.If mix this kind of meat, heating-up temperature exceedes the denaturation temperature of the meat with the most denatured temperature.This can be determined by the quality of mixture and/or color completely.
In various embodiments, meat part be containing or fresh or that thaw the grain mixture such as meat or meat by-products of frozen meat block.Meat raw material in meat part can be mammiferous animal protein muscle or skeletal muscle meat comprises skeleton, neck and back or meat by-products such as blood, heart, liver, lung, tongue, spleen etc.The demand of the food particle size that usual basis is discrete in finished product, by different mills (grindplates), grinding meat raw material.In various embodiments, meat and/or meat by-products are from one or more in ox, pig, chicken, fish, shellfish, lamb, duck, turkey and deer (venison).
Usually, meat part comprises about 15-30% protein, and moisture is about 5-15% weight at about 55-75% weight range and fat content.
Such as, any agitator/the boiling vessel be suitable for, such as double spiral agitator, two helical ribbon agitator (twin ribbon mixer), overlapping paddle agitator or with the combination unit with above-mentioned feature such as spiral/band/slurry that live steam (live steam) injects, mix and heat (composite) grain mixture of mixing.Mixing to guarantee at the temperature of the protein denaturation exceeding meat part, homogeneous condensation meat part.Sex change point is usually in about 48 DEG C of about 76 DEG C of scopes or higher to mammal (ox and lamb) skeletal muscle protein of fish protein.Somewhere between this scope is the denaturation temperature of the muscle of chicken and pig.If the combination of such meat, heating-up temperature exceedes the denaturation temperature of the meat with the most denatured temperature.
About carbohydrate source, when being exposed to heat treatment together with the water added, experience processing is comprised hydration, gelling and degraded (retrogradation) by carbohydrate source.In addition, at an elevated temperature, the degraded of complicated carbohydrate to simpler carbohydrate is realized.When needing, by appropriate balance carbohydrate source, people can obtain suitable adhesivity or viscosity, to keep some quality.Such as, short chain polysaccharides is tending towards viscosity and deadlocked, and long chain polysaccharides is than the less viscosity of short chain polysaccharides and deadlocked.Usual monose such as sucrose and glucose energy " bonding ", if people want the finished product of the present invention of crisp quality, this is disadvantageous.Substantially, by long chain polysaccharides and starch, such as natural the or starch non-chemically modified is such as through the starch that heat and/or pressure are modified, and obtains the quality wanted of this mixed food.The example of adoptable carbohydrate source is standard or natural, chemically the raw material of unmodified such as cornstarch, farina, cellulose and rice starch.These native starches of example have National Starch 150, a kind of native corn starch, and native potato starch.Also the raw material of heat and/or pressure treatment can be adopted such as to derive from the heat of National Starch and the farina Novation 1600 of pressure treatment, and the rice starch such as Remy DR that the cornstarch Novation 2700 of the heat and pressure treatment that also derive from National Starch crosses with heat and pressure treatment.These cereals that are natural and hot and/or pressure treatment are keeping having more advantage in suitable intestines and stomach balance and good total Stool quality.
Also can separately process one or more carbohydrate sources, then add in previous " heat cure " meat.Realizing or substantially realize hydration, the temperature range mixing of gelling and degraded and one or more carbohydrate sources of boiling, be attached to meat to promote it and/or be lowered into the viscosity of product quality or increase rockiness.In addition, complicated carbohydrate is degraded to simpler carbohydrate.Need to heat up to obtain these character.Substantially, the temperature being up to 80-95 DEG C can be adopted, but wish to be no more than 82-85 DEG C.
Single cereal or carbohydrate source is can be with one or more carbohydrate sources of the step (b) of vitamin together with mineral matter preferably to add and water composition, or various cereal and originate such as common oats fibre, cellulose, peanut shell, beet pulp, steaming rice (parboiled rice) and added the mixture of corn gluten of salt, spices, seasoning matter, vitamin, mineral matter, flavoring agent, colouring agent etc.Dry egg also can be contained in carbohydrate source and water composition.According to U.S. food management association's regulations (AAFCO), the amount of this additive agent mixture depends on the nutritional need of the different life stages of animal at least partly.
In various embodiments, the heating-up temperature between mixing period in the scope of about 65 DEG C of-Yue 82 DEG C, to realize or substantially to realize carbohydrate source and water composition for the hydration of some desired texture of food, gelling and/or degraded.During this heating steps, complex carbohydrates is degraded to simpler carbohydrate.
In each embodiment, mixed with before preparing pet food composition, meat by precoagulation and one or more carbohydrate sources by pre-hydrated and pregelatinization.In preferred embodiments, before final boiling, meat merges with fluid composition (or " liquid ") further with one or more carbohydrate sources and water composition.Fluid composition contains water and any component be not included in meat and cereal fractions required for preparation.In various embodiments, fluid composition comprises water and at least one colouring agent, flavoring agent, fat and oily.
In illustrative methods, the meat part provided or underflow composition about 25% add 5% or subtract the carbohydrate source of total composition of 10% (that is, about 15-30% weight), and containing such as poultry composition.Also composition about 18% is provided to add 10% or subtract the total composition of 5% (that is, about 13-28%), and containing whole grain, whole cereal of wet-milling or the cereal of chemical modification or starch.Depend on character and the quality of hydration ratio and cereal, the process water provided is about 50% composition.Normal rates is that about a cereal is to two parts of water.Also provide the fluid composition of the total composition of about 1-2% weight, and described composition is except moisture, also containing useful nutrients such as, is not limited to fish oil, colouring agent and carnitine.
In a first step, meat part or underflow are condensed (coagulated) and are heated to and exceeded denaturation temperature to 60 DEG C or higher, obtain the composition of precoagulation.According to amount and the target temperature of raw material, the time required for precoagulation changed within the scope of about 10-20 minute.In a separate step, add process water, so that one or more carbohydrate sources of initial step hydration processed, be then elevated to the gelation temperature of about 82-about 87 DEG C.Again according to amount and the temperature of raw material, the time that machining needs is about 10 to 20 minutes.This step generates the carbohydrate composition of gelling.
Then by generated three kinds of components, the meat composition of namely condensing, the carbohydrate composition of gelling and liquid mix, and filling enters tank and sterilizing in a reservoir, obtains composition for sale.For normal continuous process such as 400 pounds of output per minute with multiple heat screw type boiling vessel/agitator, the technical process mixing, load, enter tank and sterilizing can complete within about 90-120 second.
In another illustrative method, the meat part provided is that about 15% weight adds deduct the composition of 10% weight (that is, 5-25%), and by animal species, the compositions such as such as ox, poultry, pig.The carbohydrate source provided is about 25% composition adding deduct 15% weight (that is, 10-40%), and containing full cereal, the cereal of wet lapping, the cereal of chemical modification or combination.According to character and the quality of hydration ratio and carbohydrate source, the process water provided is the composition of about 60% weight.Common ratio is that about 1 part of cereal is to 2.5 parts of water.Also provide containing water and trace colouration agent fluid composition.
In the method for exemplary illustration, meat part is condensed and is heated to and exceeded denaturation temperature, that is, 70 DEG C or higher.Respectively, add process water with hydration carbohydrate source in the initial step of flow process, be then raised to the gelation temperature of 80-95 DEG C.The three kinds of components generated, that is, the meat part of condensation, the carbohydrate source of gelling and water composition and liquid mixed, load, enter tank and sterilizing in its container, obtain pet food composition.
Fig. 1 represents the flow chart of thermal curing methods of the present disclosure.It can be undertaken by batch process or continuous process.
At Fig. 1, meat and/or meat by-products (common formation meat part) mix in agitator 75, are transferred to boiling vessel 77 through pipeline 76.At the sex change point temperature exceeding meat or grain mixture after boiling, mixture is transferred to second agitator 82 through pipeline 78.Respectively, mixed with various vitamin and mineral matter in container 80 by one or more carbohydrate sources adopted in formula, be transferred to boiling vessel 85 by pipeline 81, wherein one or more carbohydrate sources are by pre-hydrated and pregelatinization, afterwards, they are transferred to agitator 82.Equally, during this period, mixed by fluid composition in container 83, be transferred to agitator 82 by pipeline 84, they mix wherein.In agitator 82, under typical temperature (prevailing temperature), three kinds of components are mixed.As needs, the temperature that can heat that the temperature remains within the normal range, but usually both unnecessarily also do not wanted to be warming up to and exceed about 82 DEG C.Then, this food is transferred to loader 88 by pipeline 87.So, food of the present disclosure is easily prepared.
The enforcement of continuous process is shown in Figure 2.Fig. 2 sketch represents the entrance of four kinds of key components (carbohydrate source, water or meat soup component, meat part and liquid) of composition.The figure shows each position added in the flow process of these components.As shown in Figure 2, in continuous stirred tank reactor or boiling vessel, common one or more carbohydrate sources of boiling and water, obtain pregelatinization carbohydrate composition.Respectively, in agitator or boiling vessel boiling meat part or underflow to the temperature of denaturation temperature exceeding meat part.As illustrated, respectively the precoagulation step products of meat part is added in agitator/boiling vessel together with liquid part with the pregelatinization step products of carbohydrate composition.The temperature of rising is provided with steam usually.The pregelatinization carbohydrate source of the merging from agitator/boiling vessel, pre-consolidated meat and optional liquid being delivered to loader steamer, selling being used in finished product tank filling.
Embodiment
The meat part provided or underflow are the total composition of about 25% weight.For reducing bone particle, meat part or full turkey slag (whole turkey ground) (composition of about 18% weight) of underflow containing 1cm milled size of having an appointment and the poultry liver slag (total composition of about 7%) of about 1cm milled size (grind size).Continuous Heat screw rod boiling vessel/agitator (Mapaco or Blendtech type) or band oar and band batch (-type) (static) agitator in boiling meat part or underflow.Heating is realized through directly injecting steam.The final temperature of boiling is 65 DEG C (exceeding denaturation temperature).Digestion time in 90-120 scope second, or to change in continuous steamer/agitator in batch (-type) boiling vessel/agitator within the scope of 8-12 minute.
Respectively, the carbohydrate source provided is the total composition of about 23%.Carbohydrate source contains and steams rice (total composition of about 13%, the yellow counterbalance grinding corn (composition of about 5%), dry egg products (composition of about 4% weight), fiber (composition of about 0.8% weight), spices (composition of about 0.3% weight) and vitamin and mineral matter.Process water is added in carbohydrate source.The actual amount added water is the composition of about 39% weight; Add steam condensate about 12% weight.Pre-hydrated and pregelatinization carbohydrate source and water composition in the steaming plant of static batch agitator that can be continuous helical/boiling vessel or band slurry or band.Inject through live (open) steam and realize heating.Initial coolant-temperature gage is environment temperature (that is, about 21 DEG C), realizes the final temperature that gelling reaches and is about 80 DEG C.Respectively, the fluid composition containing water, caramel colorant (caramel color) and iron oxide provided is the composition of about 1% weight.Need not additional heat, the meat composition of fluid composition, precoagulation and pregelatinised carbohydrate source and water composition are merged and be mixed in boiling vessel agitator.The product generated is packed in tank by being commercially available the bag/piston-type loader obtained, and the commercial tin seamer of the tank of having filled subsequently seals (hermatically seamed).To fill and the tank of sealing will to be packed by sterilizing with to be allocated in business chain.
Claims (19)
1. prepare based on the method for meat part with the pet food composition of one or more carbohydrate sources, the method comprises
A the temperature on () heating meat part to sex change point forms meat composition;
B () merges one or more carbohydrate sources and water forms carbohydrate composition;
C () heating carbohydrate composition is to gelation temperature; With
D () merges meat composition and carbohydrate composition.
2. method according to claim 1, it also comprises the meat composition and carbohydrate composition that heat again and merge in step (d).
3. method according to claim 1, meat part wherein comprises from the meat of ox and meat by-products and is heated to more than 80 DEG C through meat part.
4. method according to claim 1, wherein step (d) comprises and merges meat composition, carbohydrate composition and fluid composition, and fluid composition wherein comprises at least one colouring agent, flavoring agent, fat and oily.
5. method according to claim 1, wherein step (a) comprises the temperature of more than the denaturation temperature being heated to meat part 2 DEG C-6 DEG C.
6. method according to claim 1, wherein step (b) and (c) carry out in hot screw rod boiling vessel.
7. method according to claim 6, the time of staying wherein in hot screw rod boiling vessel is that 60-90 second and outlet temperature are about 80 DEG C.
8. method according to claim 1, pet food composition wherein comprises one or more carbohydrate sources of 10-35% weight.
9. method according to claim 8, pet food composition wherein comprises one or more carbohydrate sources of 13-28% weight.
10. method according to claim 1, method wherein makes pet food composition be formed as bar product.
11. methods according to claim 10, bar product is wherein suitable for canid.
12. 1 kinds of methods preparing pet food composition, it comprises:
A meat part is heated above the temperature of meat partial denaturation point by ();
(b) by one or more carbohydrate sources and hydration and and be heated to one or more carbohydrate sources and water to be enough to the uniform temperature of pre-hydrated and one or more carbohydrate sources of pregelatinization and water and continue the regular hour;
The product of (c) combining step (a) and (b); With
The merging product of (d) heating steps (c);
Meat part is wherein the pet food composition of 15-30% weight, and one or more carbohydrate sources are the pet food composition of 13-28% weight.
13. methods according to claim 12, meat part is wherein heated to the temperature of more than the sex change point of meat part 2 DEG C-6 DEG C.
14. methods according to claim 12, meat part wherein comprises meat and meat by-products.
15. methods according to claim 12, one or more carbohydrate sources wherein comprise one or more cereal, grain dust, the cereal partly ground, flour and starch.
16. methods according to claim 12, one or more carbohydrate sources be wherein derived from corn, wheat, potato, rice, oat, barley, milo, flax, soybean source fiber, peanut shell and beet one or more.
17. methods according to claim 12, one or more carbohydrate sources wherein comprise starch and flour.
18. methods according to claim 12, pet food composition wherein comprises bar product.
19. methods according to claim 18, bar product is wherein suitable for canid.
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| CN2008801323370A CN102245034A (en) | 2008-12-08 | 2008-12-08 | Precoagulation, prehydration, and pregelatinization process for pet food composition |
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| US6221380B1 (en) * | 1994-08-08 | 2001-04-24 | Jonathan Malcolm Woodroofe | Producing protected protein for ruminant feed by combining protein with reducing carbohydrate |
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| CN1558723A (en) * | 2001-09-25 | 2004-12-29 | ϣ���ϳ���Ӫ��Ʒ��˾ | New pet food composition and method |
| CN101132702A (en) * | 2004-12-30 | 2008-02-27 | 希尔氏宠物营养品公司 | Process for preparing a meat and carbohydrate based composition for consumption by felines |
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|---|---|---|---|---|
| US6221380B1 (en) * | 1994-08-08 | 2001-04-24 | Jonathan Malcolm Woodroofe | Producing protected protein for ruminant feed by combining protein with reducing carbohydrate |
| CN1379626A (en) * | 1999-09-06 | 2002-11-13 | 埃弗姆食品有限公司 | Food product and process for manufacturing same |
| WO2002000036A2 (en) * | 2000-06-26 | 2002-01-03 | Hill's Pet Nutrition, Inc. | New pet food composition and method |
| CN1558723A (en) * | 2001-09-25 | 2004-12-29 | ϣ���ϳ���Ӫ��Ʒ��˾ | New pet food composition and method |
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