Patent US4551343A successfully refreshed from Google Patents.
US4551343A
Expired / Lapsed
US
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Canine biscuit containing discrete meat and/or meat by-product particles and method for making same
Assignee: Intercontinental Great Brands LLC
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Filing: 1984-05-29
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Granted: 1985-11-05
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Expires: 2004-05-29
Abstract
Abstract A dry hard canine biscuit having visually apparent, discrete meat and/or meat by-product particles distributed substantially uniformly through the biscuit is obtained by blending the non-fat solids portion of a canine biscuit dough with the particles which are substantially inert with respect to the dog biscuit dough, mixing the dry-blended mixture with water and with the fat portion of the pet biscuit dough to form a dough, forming the dough into pieces using low-shear, non-cooking forming conditions, and baking and drying the formed pieces to obtain a microbiologically stable product which can be packaged without a barrier material. Meat and/or meat by-product particle inertness is made possible by using particles having (1) a moisture content of 35 percent by weight or less and (2) a water activity which is less than the water activity of said biscuit dough. The substantial absence of meat particle color bleed into the biscuit is principally due to the use of meat products wherein the color is formed as part of the protein matrix. The discrete, visually apparent dehydrated meat particles enhance the palatability and visual attractiveness of the dry biscuit.
Inventors
- 👤 Gary Gellman
- 👤 George A. Erburt
- 👤 James E. Roe
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-02 11:20
CPC Classifications
A; A23; A23K; A23K50/00; A23K50/40; A23K50/42; A23K40/00; A23K40/20; A23K40/25; Y; Y10; Y10S; Y10S426/00; Y10S426/805
Claims Analysis
Total Claims: 23
Claim 1
Independent Claim
209 words
A method for making dry hard canine biscuits having discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit comprising: (a) dry blending particles containing meat and/or meat by-product as substantial components having a moisture content of less than or equal to about 35 percent by weight with non-fat solids, said meat and/or meat by product particles being present in an amount sufficient to provide particles visible on the surface of said dry canine biscuits, said non-fat solids containing farinaceous material; (b) admixing about 20 to 30% by weight water with said dry blended mixture to form a first stage dough; (c) mixing about 0.5 to 10% by weight added fat with said first stage dough to form a final biscuit dough; (d) forming said final dough into pieces under low shear, non-cooking forming conditions; and (e) baking and drying said pieces to form dry hard biscuits, wherein the water activity of said particles in step (a) is less than the water activity of a final dough obtained by admixing said non-fat solids, said fat and said water without said particles, and whereby dry, biscuits are produced having discrete visually-apparent meat particles distributed substantially uniformly throughout and embedded in the surface of said dry hard canine biscuits.
Claim 2
Independent Claim
209 words
A method for making dry hard canine biscuits having discrete meat and/or meat by-product particles distributed substantially uniformly throughout the biscuit comprising: (a) dry blending particles containing meat and/or meat by-product as substantial components having a moisture content of less than or equal to about 35 percent by weight with non-fat solids, said meat and/or meat by product particles being present in an amount sufficient to provide particles visible on the surface of said dry canine biscuits, said non-fat solids containing farinaceous material; (b) admixing about 20 to 30% by weight water with said dry blended mixture to form a first stage dough; (c) mixing about 0.5 to 10% by weight added fat with said first stage dough to form a final biscuit dough; (d) forming said final dough into pieces under low shear, non-cooking forming conditions; and (e) baking and drying said pieces to form dry hard biscuits, wherein the water activity of said particles in step (a) is less than the water activity of a final dough obtained by admixing said non-fat solids, said fat and said water without said particles, and whereby dry, biscuits are produced having discrete visually-apparent meat particles distributed substantially uniformly throughout and embedded in the surface of said dry hard canine biscuits.
Claim 3
Independent Claim
216 words
A method for incorporating meat and/or meat by-product particles into a biscuit dough to form dry hard canine biscuits, comprising; (a) dry blending particles containing meat and/or meat by-product as substantial components having a moisture content of less than or equal to about 35 percent by weight with non fat solids, said particles having a water activity which is less than the water activity of said biscuit dough, said particles being present in an amount sufficient to provide particles visible on the surface of said dry hard canine biscuits, said non-fat solids containing farinaceous material; (b) admixing about 20 to 30% by weight water with said dry blended mixture to form a first stage dough; (c) mixing about 0.5 to 10% by weight added fat with said first stage dough to form a final dough; (d) forming said final dough into pieces under low shear, non-cooking forming conditions without substantial smearing of said particles in said first stage dough or said final stage dough; and (e) baking and drying said pieces to form dry hard biscuits, whereby the water activity of said dry biscuits is 0.70 or less and whereby said dry, hard biscuits are produced having discrete visually-apparent meat particles distributed substantially uniformly throughout and embedded in the surface of said dry hard canine biscuits.
Claim 4
Independent Claim
216 words
A method for incorporating meat and/or meat by-product particles into a biscuit dough to form dry hard canine biscuits, comprising; (a) dry blending particles containing meat and/or meat by-product as substantial components having a moisture content of less than or equal to about 35 percent by weight with non fat solids, said particles having a water activity which is less than the water activity of said biscuit dough, said particles being present in an amount sufficient to provide particles visible on the surface of said dry hard canine biscuits, said non-fat solids containing farinaceous material; (b) admixing about 20 to 30% by weight water with said dry blended mixture to form a first stage dough; (c) mixing about 0.5 to 10% by weight added fat with said first stage dough to form a final dough; (d) forming said final dough into pieces under low shear, non-cooking forming conditions without substantial smearing of said particles in said first stage dough or said final stage dough; and (e) baking and drying said pieces to form dry hard biscuits, whereby the water activity of said dry biscuits is 0.70 or less and whereby said dry, hard biscuits are produced having discrete visually-apparent meat particles distributed substantially uniformly throughout and embedded in the surface of said dry hard canine biscuits.
Claim 5
Dependent Claim
203 words
In a method for making dry hard canine biscuits from a final biscuit dough the improvement comprising: (a) admixing particles containing meat and/or meat by-product as substantial components having a moisture content of less than or equal to about 35 percent by weight with non-fat solids to form a substantially homogeneous dry blended mixture, said particles being present in an amount sufficient to provide particles visible on the surface of said dry hard canine biscuits, said non-fat solids containing farinaceous material; (b) admixing about 20 to 30% by weight water with said dry blended mixture to form a first stage dough; (c) mixing about 0.5 to 10% by weight added fat with said first stage dough to form said final biscuit dough; (d) forming said final biscuit dough into pieces under low-shear non-cooking forming conditions which maintain the discreteness of said particles, using a forming pressure of less than 75 p.s.i.g.; and (e) baking and drying said pieces to form said dry hard biscuits, having a water activity of 0.70 or less and being shelf stable, whereby a dry, hard biscuit is produced having discrete visually-apparent meat particles distributed substantially uniformly throughout and embedded in the surface of said dry hard canine biscuits.
Claim 6
Dependent Claim
203 words
In a method for making dry hard canine biscuits from a final biscuit dough the improvement comprising: (a) admixing particles containing meat and/or meat by-product as substantial components having a moisture content of less than or equal to about 35 percent by weight with non-fat solids to form a substantially homogeneous dry blended mixture, said particles being present in an amount sufficient to provide particles visible on the surface of said dry hard canine biscuits, said non-fat solids containing farinaceous material; (b) admixing about 20 to 30% by weight water with said dry blended mixture to form a first stage dough; (c) mixing about 0.5 to 10% by weight added fat with said first stage dough to form said final biscuit dough; (d) forming said final biscuit dough into pieces under low-shear non-cooking forming conditions which maintain the discreteness of said particles, using a forming pressure of less than 75 p.s.i.g.; and (e) baking and drying said pieces to form said dry hard biscuits, having a water activity of 0.70 or less and being shelf stable, whereby a dry, hard biscuit is produced having discrete visually-apparent meat particles distributed substantially uniformly throughout and embedded in the surface of said dry hard canine biscuits.
Claim 7
Dependent Claim
40 words
The method as claimed in claim 3 wherein said meat and/or by-product particles are present in step (a) in an amount of about 3 to about 15 weight percent, based on the total weight of said dry hard canine biscuit.
Claim 8
Dependent Claim
28 words
The method as claimed in claim 3 wherein said water and fat portion in steps (b) and (c) are added simultaneously to the dry mixture of step (a).
Claim 9
Dependent Claim
18 words
The method as claimed in claim 3 wherein the particles of step (a) are shelf stable meat particles.
Claim 10
Dependent Claim
31 words
The method as claimed in claim 3 wherein the particles of step (a) have a moisture content of less than or equal to about 20 percent by weight of the particles.
Claim 11
Dependent Claim
29 words
The method as claimed in claim 3 wherein said pieces of step (e) are dried to a moisture content of 10 to 12 percent by weight of the biscuit.
Claim 12
Dependent Claim
51 words
The method as claimed in claim 3 wherein said biscuits have a hardness equivalent to a reading of 30 to 50 lbs. for a biscuit having a thickness of about 1/2 inch measured on a Dillon dynamometer having a pinpoint tester with a 3/32 inch diameter tip having a concave bottom.
Claim 13
Dependent Claim
22 words
The method as claimed in claim 3 wherein said particles have a granulation of between about 1/32 inch and about 1/2 inch.
Claim 14
Dependent Claim
15 words
The method as claimed in claim 3 wherein said particles comprise spiced dehydrated meat particles.
Claim 15
Dependent Claim
26 words
The method as claimed in claim 3 wherein said particles have a dark brown denatured meat protein color of Agtron reflectance value of 10 or less.
Claim 16
Dependent Claim
16 words
The method as claimed in claim 3 wherein said particles are spiced, dehydrated, cured meat granules.
Claim 17
Dependent Claim
22 words
The method as claimed in claim 3 wherein the meat particles of step (a) have a water activity of 0.70 or less.
Claim 18
Dependent Claim
26 words
The method as claimed in claim 3 wherein the water which is admixed with the dry blended mixture is at a temperature of about 65° F.
Claim 19
Dependent Claim
27 words
The method as claimed in claim 3 wherein the fat portion of the biscuit dough is added at a temperature of about 100° to about 150° F.
Claim 20
Dependent Claim
68 words
The method as claimed in claim 3 wherein said dry blending is for a period of time of about 3 minutes to about 10 minutes, the dry blended mixture is mixed with water for a period of time of about 3 minutes to about 5 minutes, and wherein said mixing of the fat portion is for a period of time of about 3 minutes to about 5 minutes.
Claim 21
Dependent Claim
21 words
The method as claimed in claim 3 wherein said forming of said final dough into pieces is on a rotary molder.
Claim 22
Dependent Claim
24 words
The method as claimed in claim 3 wherein said pieces are formed by sheeting said final dough followed by molding in a rotary molder.
Claim 23
Dependent Claim
28 words
The method as claimed in claim 3 wherein said pieces are formed by sheeting said final dough followed by cutting with a vertical cutter or a rotary cutter.
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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) | 1988-11-04 | 1989-05-06 | 1989-11-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-11-04 | 1993-05-06 | 1993-11-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-11-04 | 1997-05-06 | 1997-11-05 | $7700.00 | Window Closed / Lapsed |