Food products containing α-amylase and process

Claim 2

In a soft, semi-moist pet food product consisting of soft, cohesive, extrusion cooked particles having 10-60% starch, 22-50% protein, 5-35% water soluble solutes, and 15-40% moisture; the improvement comprising: an enzyme in the pet food product consisting essentially of alpha-amylase, wherein the alpha-amylase is in an active condition and wherein the active condition alpha-amylase is in the pet food in sufficient quantity to maintain the soft texture of the pet food product during subsequent storage.

Claim 3

The improved pet food product according to claim 1 wherein the improved pet food product has a pH in the range 2-10.

Claim 4

The improved pet food product according to claim 1 wherein the alpha-amylase is present in the improved pet food product in an amount from a trace to 5,000 SKB units of alpha-amylase for each kilogram of starch.

Claim 5

In a method for makig a soft, semi-moist pet food by the steps of admixing a dough having at least one amylaceous ingredient, at least one proteinaceous ingredient selected from animal, vegetable or cereal sources, sufficient water to provide a moisture content in the pet food product in the range 15-40% and at least one water soluble solute selected from sugars and polyols; and extrusion cooking the dough at a temperature in the range 75°-110° C. inclusive for a time period in the range 15 seconds to 5 minutes inclusive, the improvement comprising: (a) adding to the dough an enzyme ingredient consisting essentially of a heat-stable alpha-amylase enzyme; (b) extrusion cooking the dough containing alpha-amylase at a temperature and for a time period sufficiently mild that at least some alpha-amylase remains active in the extrusion cooked pet food product; and (c) storing the pet food product containing the active alpha-amylase.

Claim 6

In a method for makig a soft, semi-moist pet food by the steps of admixing a dough having at least one amylaceous ingredient, at least one proteinaceous ingredient selected from animal, vegetable or cereal sources, sufficient water to provide a moisture content in the pet food product in the range 15-40% and at least one water soluble solute selected from sugars and polyols; and extrusion cooking the dough at a temperature in the range 75°-110° C. inclusive for a time period in the range 15 seconds to 5 minutes inclusive, the improvement comprising: (a) adding to the dough an enzyme ingredient consisting essentially of a heat-stable alpha-amylase enzyme; (b) extrusion cooking the dough containing alpha-amylase at a temperature and for a time period sufficiently mild that at least some alpha-amylase remains active in the extrusion cooked pet food product; and (c) storing the pet food product containing the active alpha-amylase.

Claim 7

The improved process according to claim 4 wherein from a trace of 5000 SKB units of alpha-amylase for each kilogram of amylaceous ingredient is added to the dough.