US4229485A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Glazed liver coated biscuit or kibble for pets
Assignee: Jerky Treats Inc
•
Filing: 1978-07-25
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Granted: 1980-10-21
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Expires: 1998-07-25
Abstract
Abstract A dried cereal based pet food composed of farinaceous and proteinaceous materials encapsulated within a glazed coating composed of liver and farinaceous material, the combination of which has a synergistic effect that excites the taste buds of the pet more than either of the highly palatable ingredients taken separately. In a preferred form, the matrix of farinaceous and proteinaceous material is formed to provide a core of desired shape and baked to less than 18% moisture by weight. While the shaped matrix is extremely hot, i.e. having an internal temperature in excess of 200° F., it is immersed in a meaty coating of farinaceous material and liver having a lower temperature, causing a sudden drop in temperature which creates a partial vacuum in the inner core of the shaped matrix, drawing the aroma and flavor of the coating material into the matrix, which is then trapped within the core by a second baking that forms a hard crust of glazed, dried meaty substance on the exterior to encapsulate the matrix. In a further preferred embodiment the core is formed of uncooked farinaceous material combined with finely divided flakes of uncooked meat or meat by-product.
Inventors
- 👤 Bruce W. Brown
- 👤 Virgil E. Copple
- 👤 Carroll K. Wilson
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 02:31
CPC Classifications
A; A23; A23K; A23K50/00; A23K50/40; A23K50/42; A23K10/00; A23K10/20; A23K40/00; A23K40/30; Y; Y10; Y10S; Y10S426/00; Y10S426/805
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
124 words
The method of making a pet food product, comprising: heating a dry, solid edible core, formed of at least 40 weight percent of farinaceous material to a temperature of at least 200° F.; applying to said core while at a temperature of at least 200° F., a slurry of comminuted liver at a substantially lower temperature, containing, on a dry weight basis, at least 50% by weight of liver, to form a coating containing at least 50% by weight of liver, on said core; and baking said coated core at a temperature of at least 350° F. to reduce the moisture content thereof to a range of between 8% and 18% by weight to form a continuous glaze of said coating encapsulating said core.
Claim 2
Independent Claim
124 words
The method of making a pet food product, comprising: heating a dry, solid edible core, formed of at least 40 weight percent of farinaceous material to a temperature of at least 200° F.; applying to said core while at a temperature of at least 200° F., a slurry of comminuted liver at a substantially lower temperature, containing, on a dry weight basis, at least 50% by weight of liver, to form a coating containing at least 50% by weight of liver, on said core; and baking said coated core at a temperature of at least 350° F. to reduce the moisture content thereof to a range of between 8% and 18% by weight to form a continuous glaze of said coating encapsulating said core.
Claim 3
Dependent Claim
26 words
The method of claim 1 in which said core comprises a solid molded piece having high palatability throughout baked to less than 18% moisture by weight.
Claim 4
Dependent Claim
21 words
The method of claim 1 or 2 in which said core is formed of a combination of farinaceous and proteinaceous material.
Claim 5
Dependent Claim
29 words
The method of claim 3 in which the proteinaceous material of said cores comprises at least 5 weight percent of finely cut flakes of uncooked meat or meat by-product.
Claim 6
Dependent Claim
15 words
The method of claim 1 in which said baking is conducted at about 350°-600° F.
Claim 7
Dependent Claim
24 words
The method of claim 1 in which said slurry includes a vegetable enzyme in sufficient quantity to maintain said liver suspended in said slurry.
Claim 8
Independent Claim
170 words
The method of making a pet food product comprising: blending the following ingredients, on a dry weight basis: ______________________________________
finely cut flakes of uncooked meat or
meat by-product, said flakes
having their largest dimension
in the range of 15/1000 inch
to 250/1000 inch 5-25%
ground uncooked farinaceous material
40-93%
ground corn 0-20%
source of edible oil, calculated as oil
2-15%
______________________________________ to form a pasty dough; forming said dough into a plurality of discrete pieces; baking said pieces at a temperature of at least 350° F. to reduce the moisture content thereof to a range of between 8% and 18% by weight to form of each piece a dry, solid core; applying to said core while at a temperature of at least 200° F., a slurry of comminuted liver at a substantially lower temperature to form a coating thereon; and baking said coated core to less than 18% moisture by weight to form a continuous glaze of said coating encapsulating said core whereby to provide pieces having high palatability throughout.
Claim 9
Independent Claim
170 words
The method of making a pet food product comprising: blending the following ingredients, on a dry weight basis: ______________________________________
finely cut flakes of uncooked meat or
meat by-product, said flakes
having their largest dimension
in the range of 15/1000 inch
to 250/1000 inch 5-25%
ground uncooked farinaceous material
40-93%
ground corn 0-20%
source of edible oil, calculated as oil
2-15%
______________________________________ to form a pasty dough; forming said dough into a plurality of discrete pieces; baking said pieces at a temperature of at least 350° F. to reduce the moisture content thereof to a range of between 8% and 18% by weight to form of each piece a dry, solid core; applying to said core while at a temperature of at least 200° F., a slurry of comminuted liver at a substantially lower temperature to form a coating thereon; and baking said coated core to less than 18% moisture by weight to form a continuous glaze of said coating encapsulating said core whereby to provide pieces having high palatability throughout.
Claim 10
Dependent Claim
24 words
The method of claim 7 in which said slurry includes a vegetable enzyme in sufficient quantity to maintain said liver suspended in said slurry.
Claim 11
Dependent Claim
25 words
The method of claim 7 in which said slurry is applied to said core at a slurry temperature in the range of 86° F.-122° F.
Claim 12
Dependent Claim
16 words
The method of claim 7 in which each baking step is conducted at about 350°-600° F.
Claim 13
Independent Claim
25 words
The method of claims 7, 8 or 10 in which liver constitutes at least 50% by weight of said slurry, on a dry weight basis.
Claim 14
Dependent Claim
19 words
The method of claim 7 in which said source of edible oil is selected from soybeans and soy oil.
Claim 15
Dependent Claim
15 words
The method of claim 7 in which said pieces are at least 4 centimeters long.
Claim 16
Dependent Claim
18 words
The method of claim 7 in which said coating constitutes at least 2% by weight of said product.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-10-21 | 1984-04-21 | 1984-10-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-10-21 | 1988-04-21 | 1988-10-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-10-21 | 1992-04-21 | 1992-10-21 | $7700.00 | Window Closed / Lapsed |