Pet food and method of preparation

Claim 2

An inexpensive method of producing a pliable, unexpanded meat jerky pet food treat, comprising the steps of: A. mechanically working a first mixture comprising 1. about 25% to 35% of the first mixture of a first aqueous dispersion of animal meat solids comprising about 30% to 40% solids, 2. about 10% to 20% by weight of the first mixture of soy flour,

Claim 3

about 10% to 20% by weight of the first mixture of a farinaceous material, 4. about 5% to 40% by weight poultry meal, and 5. about 0.1% to 10% dried blood meal, wherein the first mixture has a solids content of about 75% to 82% by weight of the first mixture, at conditions of elevated temperature above 212° F. and elevated pressure for a time sufficient to cook the mixture and to convert the mixture into a flowable substance, said flowable substance therein being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation thereby forming a cooked first pass meal having a moisture content of about 8% to 15% by weight; B. mechanically working a second mixture comprising 1. about 50% to 70% by weight of said second mixture of the first pass meal, 2. about 10% to 20% by weight of said second mixture of a farinaceous material, 3. about 20% to 30% by weight of said second mixture of a second aqueous dispersion of animal meat solids comprising about 30% to 40% solids and about 30% to 40% animal protein, wherein the second mixture has a solids content of about 75% to 90% by weight of the second mixture; at conditions of elevated temperature above 212° F. and elevated pressure for a time sufficient to denature the animal protein, said mixture then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation to form an homogeneous cooked, second pass meal; C. mechanically working a third mixture comprising

Claim 4

about 10% to 20% by weight of the first mixture of a farinaceous material, 4. about 5% to 40% by weight poultry meal, and 5. about 0.1% to 10% dried blood meal, wherein the first mixture has a solids content of about 75% to 82% by weight of the first mixture, at conditions of elevated temperature above 212° F. and elevated pressure for a time sufficient to cook the mixture and to convert the mixture into a flowable substance, said flowable substance therein being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation thereby forming a cooked first pass meal having a moisture content of about 8% to 15% by weight; B. mechanically working a second mixture comprising 1. about 50% to 70% by weight of said second mixture of the first pass meal, 2. about 10% to 20% by weight of said second mixture of a farinaceous material, 3. about 20% to 30% by weight of said second mixture of a second aqueous dispersion of animal meat solids comprising about 30% to 40% solids and about 30% to 40% animal protein, wherein the second mixture has a solids content of about 75% to 90% by weight of the second mixture; at conditions of elevated temperature above 212° F. and elevated pressure for a time sufficient to denature the animal protein, said mixture then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation to form an homogeneous cooked, second pass meal; C. mechanically working a third mixture comprising

Claim 5

about 90% to 96% by weight of the third mixture of the second pass meal, 2. about 1% to 6% by weight of the blend of a humectant, 3. about 0.005% to 0.5% by weight of the blend of a hydrophilic binder at a temperature ranging from about 200° to 220° F. and at an elevated pressure for a time sufficient to convert the third mixture into a flowable substance, said flowable substance then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation to form a third pass extrudate in the form of a heavy plastic mass having a meat solids content of about 40% to 55% by weight; D. forming the third pass extrudate into pieces of desired shape and size to form jerky meat treats.

Claim 6

about 90% to 96% by weight of the third mixture of the second pass meal, 2. about 1% to 6% by weight of the blend of a humectant, 3. about 0.005% to 0.5% by weight of the blend of a hydrophilic binder at a temperature ranging from about 200° to 220° F. and at an elevated pressure for a time sufficient to convert the third mixture into a flowable substance, said flowable substance then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation to form a third pass extrudate in the form of a heavy plastic mass having a meat solids content of about 40% to 55% by weight; D. forming the third pass extrudate into pieces of desired shape and size to form jerky meat treats.

Claim 7

The method of claim 1 wherein in step A the first mixture comprises 1. about 28% to 30% by weight of the first mixture of the aqueous dispersion of animal meat solids, 2. about 30% to 35% by weight of the first mixture of poultry meal, 3. about 12% to 18% by weight of the first mixture of soy flour, 4. about 12% to 18% by weight of the first mixture of the farinaceous material.

Claim 8

The method of claim 2 wherein in step A the first mixture additionally comprises 6. about 0.1% to 40% of a material selected from the group consisting of sugar, nonfat dry milk, dried whey solids, and mixtures thereof.

Claim 9

The method of claim 3 wherein in step B the second mixture comprises 1. about 50% to 65% by weight of the second mixture of the first pass meal, 2. about 12% to 18% by weight of the second mixture of an ungelatinized flour, 3. about 22% to 28% by weight of the second mixture of the second aqueous dispersion, wherein step D the forming step is practiced while the third pass extrudate is still warm.

Claim 10

The method of claim 4 wherein in step C the third pass material comprises 1. about 94% to 96% by weight of the blend of the second pass meal, 2. about 0.1% by weight of the blend of the hydrophillic binder, 3. about 2% to 6% by weight of the blend of a humectant selected from the group consisting of propylene glycol, glycerol, sorbitol and mixtures thereof.

Claim 11

An inexpensive method of producing a pliable, unexpanded meat jerky pet food treat, comprising the steps of: A. mechanically working a first mixture comprising 1. about 25% to 35% of the first mixture of a first aqueous dispersion of animal meat solids comprising about 30% to 40% solids,

Claim 12

An inexpensive method of producing a pliable, unexpanded meat jerky pet food treat, comprising the steps of: A. mechanically working a first mixture comprising 1. about 25% to 35% of the first mixture of a first aqueous dispersion of animal meat solids comprising about 30% to 40% solids,

Claim 13

about 10% to 20% by weight of the first mixture of soy flour, 3. about 10% to 20% by weight of the first mixture of a farinacious material, 4. about 5% to 40% by weight poultry meal, and 5. about 0.1% to 10% dried blood meal, wherein the first mixture has a solids content of about 75% to 82% by weight of the first mixture, at conditions of elevated temperature about 212° F. and elevated pressure for a time sufficient to cook the mixture and to convert the mixture into a flowable substance, said flowable substance then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation thereby forming a cooked first pass meal having a moisture content of about 8% to 15% by weight; B. mechanically working a second mixture comprising 1. about 50% to 70% by weight of said second mixture of the first pass meal, 2. about 10% to 20% by weight of said second mixture of a farinaceous material, 3. about 20% to 30% by weight of said second mixture of a second aqueous dispersion of animal meat solids comprising about 30% to 40% solids and about 30% to 40% animal protein, wherein the second ixture has a solids content of about 75% to 90% by weight of the second mixture; at conditions of elevated temperature above 212° F. and elevated pressure for a time sufficient to denature the animal protein of the animal meat solids, said mixture then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation to form an homogeneous cooked, second pass meal; C. admixing the second pass meal and sufficient amounts of moisture to form an homogeneous paste having a moisture content of about 45% to 55% by weight; D. forming the paste into pieces of desired shape and size to form formed wet pieces; and E. drying the formed wet pieces to a water activity of about 0.3 to 0.8 to form dried, formed pet meat treats.

Claim 14

about 10% to 20% by weight of the first mixture of soy flour, 3. about 10% to 20% by weight of the first mixture of a farinacious material, 4. about 5% to 40% by weight poultry meal, and 5. about 0.1% to 10% dried blood meal, wherein the first mixture has a solids content of about 75% to 82% by weight of the first mixture, at conditions of elevated temperature about 212° F. and elevated pressure for a time sufficient to cook the mixture and to convert the mixture into a flowable substance, said flowable substance then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation thereby forming a cooked first pass meal having a moisture content of about 8% to 15% by weight; B. mechanically working a second mixture comprising 1. about 50% to 70% by weight of said second mixture of the first pass meal, 2. about 10% to 20% by weight of said second mixture of a farinaceous material, 3. about 20% to 30% by weight of said second mixture of a second aqueous dispersion of animal meat solids comprising about 30% to 40% solids and about 30% to 40% animal protein, wherein the second ixture has a solids content of about 75% to 90% by weight of the second mixture; at conditions of elevated temperature above 212° F. and elevated pressure for a time sufficient to denature the animal protein of the animal meat solids, said mixture then being extruded through a restricted orifice into a zone of lower pressure than the condition of elevated pressure causing moisture evaporation to form an homogeneous cooked, second pass meal; C. admixing the second pass meal and sufficient amounts of moisture to form an homogeneous paste having a moisture content of about 45% to 55% by weight; D. forming the paste into pieces of desired shape and size to form formed wet pieces; and E. drying the formed wet pieces to a water activity of about 0.3 to 0.8 to form dried, formed pet meat treats.

Claim 15

The method of claim 6 wherein in step A the first mixture comprises 1. about 28% to 30% by weight of the first mixture of the aqueous dispersion of animal meat solids, 2. about 30% to 35% by weight of the first mixture of poultry meal, 3. about 12% to 18% by weight of the first mixture of soy flour, 4. about 12% to 18% by weight of the first mixture of the farinaceous material.

Claim 16

The method of claim 7 wherein in step A the first mixture additionally comprises 6. about 0.1% to 40% of a material selected from the group consisting of sugar, nonfat dry milk, dried whey solids, and mixtures thereof.

Claim 17

The method of claim 8 wherein in step B the second mixture comprises 1. about 50% to 65% by weight of the second mixture of the first pass meal, 2. about 12% to 18% by weight of the second mixture of an ungelatinized flour, 3. about 22% to 28% by weight of the second mixture of the aqueous meat solids dispersion.

Claim 18

The method of claim 9 wherein in step C the paste comprises 1. about 94% to 96% by weight of the paste of the second pass meal, 2. about 0.1% by weight of a paste of the hydrophillic binder, 3. about 2% to 6% by weight of the paste of a humectant selected from the group consisting of propylene glycol, glycerol, sorbitol and mixtures thereof.