Method of making a dry type pet food having a meat-like texture and composition thereof

Claim 1

A METHOD FOR THE PRODUCTION OF A DRY PET FOOD CONTAINING LESS THAN 15 PERCENT MOISTURE BY WEIGHT AND HAVING A SOFT, ELASTIC, MEAT-LIKE TEXTURE AND MARBLED APPEARANCE COMPRISING THE STEPS OF: A. BLENDING A MIXTURE COMPRISING FAT, A PROTEINACEOUS ADHESIVE, A PLASTICIZING AGENT, AND SUFFICIENT WATER FOR PROCESSING, WHEREIN SAID PROTEINACEOUS ADHESIVE IS PRESENT IN AN AMOUNT FROM ABOUT 4 TO ABOUT 60 PERCENT BY WEIGHT, AND SAID PLASTICIZING AGENT IS PRESENT IN AN AMOUNT OF FROM ABOUT 2 TO ABOUT 40 PERCENT BY WEIGHT, B. COOKING WHILE EXTRUDING A MASS OF SAID MIXTURE IN A NON-UNIFORM MANNER SUCH THAT A PORTION OF SAID MASS IS SUBJECT TO AT LEAST 50 AND UP TO 1,500 MORE PROCESSING UNITS THAN THE REMAINING PORTION OF SAID MASS, SAID PROCESSING UNITS CONSISTING OF THE PRODUCT OF SECONDS X DEGREES FAHRENHEIT, AND C. COOLING THE EXTRUDED COOKED MIXTURE.

Claim 2

A METHOD FOR THE PRODUCTION OF A DRY PET FOOD CONTAINING LESS THAN 15 PERCENT MOISTURE BY WEIGHT AND HAVING A SOFT, ELASTIC, MEAT-LIKE TEXTURE AND MARBLED APPEARANCE COMPRISING THE STEPS OF: A. BLENDING A MIXTURE COMPRISING FAT, A PROTEINACEOUS ADHESIVE, A PLASTICIZING AGENT, AND SUFFICIENT WATER FOR PROCESSING, WHEREIN SAID PROTEINACEOUS ADHESIVE IS PRESENT IN AN AMOUNT FROM ABOUT 4 TO ABOUT 60 PERCENT BY WEIGHT, AND SAID PLASTICIZING AGENT IS PRESENT IN AN AMOUNT OF FROM ABOUT 2 TO ABOUT 40 PERCENT BY WEIGHT, B. COOKING WHILE EXTRUDING A MASS OF SAID MIXTURE IN A NON-UNIFORM MANNER SUCH THAT A PORTION OF SAID MASS IS SUBJECT TO AT LEAST 50 AND UP TO 1,500 MORE PROCESSING UNITS THAN THE REMAINING PORTION OF SAID MASS, SAID PROCESSING UNITS CONSISTING OF THE PRODUCT OF SECONDS X DEGREES FAHRENHEIT, AND C. COOLING THE EXTRUDED COOKED MIXTURE.

Claim 10

A method for the production of a dry pet food containing less than 15 percent by weight moisture having a soft, elastic, meat-like texture and marbled appearance comprising the steps of: A. blending a mixture comprising a protein source, fat, a proteinaceous adhesive, a plasicizing agent, and sufficient water for processing, wherein said proteinaceous adhesive is present in an amount of from about 4 to about 60 percent by weight and said plasticizing agent is present in an amount of from about 2 to abut 40 percent by weight; aNd B. cooking said mixture on a continuous screw extruder such that said mixture is cooked in a non-uniform manner wherein a portion of said mixture is subjected to at least 50 and up to 1,500 more processing units than the remaining portion of said mixture, said processing units consisting of the product of seconds X degrees fahrenheit said mixture is subjected to during extrusion processing; and extruding said mixture to form an extrudate.

Claim 11

A method for the production of a dry pet food containing less than 15 percent by weight moisture having a soft, elastic, meat-like texture and marbled appearance comprising the steps of: A. blending a mixture comprising a protein source, fat, a proteinaceous adhesive, a plasicizing agent, and sufficient water for processing, wherein said proteinaceous adhesive is present in an amount of from about 4 to about 60 percent by weight and said plasticizing agent is present in an amount of from about 2 to abut 40 percent by weight; aNd B. cooking said mixture on a continuous screw extruder such that said mixture is cooked in a non-uniform manner wherein a portion of said mixture is subjected to at least 50 and up to 1,500 more processing units than the remaining portion of said mixture, said processing units consisting of the product of seconds X degrees fahrenheit said mixture is subjected to during extrusion processing; and extruding said mixture to form an extrudate.

Claim 18

A method for the production of a dry pet food having a moisture content of less than 15 percent by weight having a soft, elastic, meat-like texture and appearance comprising the steps of: A. blending a mixture containing a protein source, fat, sugar, vitamin, mineral, and flavoring supplements, a proteinaceous adhesive and a plasticizing agent, and water sufficient for processing, wherein said proteinaceous adhesive to present in an amount ranging from about 4 to about 60 percent by weight and comprises alkali-modified soy flour, and said plasticizing agent is present in an amount ranging from about 2 to about 40 percent by weight and is selected from the group consisting of glycerol, sorbitol, 1,3-butanediol, mannitol, propylene glycol and mixtures thereof; said sorbitol being present in an amount ranging from 2-15 percent by weight of the final product; B. heating said mixture in an extruder barrel at a temperature between 140*F. and 190*F. for a time sufficient to cook said mixture while maintaining a back pressure below 50 psig within the extruder. C. discharging the cooked extrudate onto a continuous conveyor; and D. cooling said extrudate by blowing air at ambient temperature, and cutting the cooled extrudate into bite size pieces of product.

Claim 19

A method for the production of a dry pet food having a moisture content of less than 15 percent by weight having a soft, elastic, meat-like texture and appearance comprising the steps of: A. blending a mixture containing a protein source, fat, sugar, vitamin, mineral, and flavoring supplements, a proteinaceous adhesive and a plasticizing agent, and water sufficient for processing, wherein said proteinaceous adhesive to present in an amount ranging from about 4 to about 60 percent by weight and comprises alkali-modified soy flour, and said plasticizing agent is present in an amount ranging from about 2 to about 40 percent by weight and is selected from the group consisting of glycerol, sorbitol, 1,3-butanediol, mannitol, propylene glycol and mixtures thereof; said sorbitol being present in an amount ranging from 2-15 percent by weight of the final product; B. heating said mixture in an extruder barrel at a temperature between 140*F. and 190*F. for a time sufficient to cook said mixture while maintaining a back pressure below 50 psig within the extruder. C. discharging the cooked extrudate onto a continuous conveyor; and D. cooling said extrudate by blowing air at ambient temperature, and cutting the cooled extrudate into bite size pieces of product.