Patent GB-1043585-A (GB)
Title: Animal food and method of making same
Inventor: BURGESS HOVEY MANN
IPC: A23L3/3454
Filed: 1963-08-14
Abstract: 1,043,585. Preserved animal food. GENERAL FOODS CORPORATION Aug. 14, 1963, No. 32094/63. Headings A2B and A2D. A plastic, palatable animal food comprises a matrix including pasteurized meaty materials normally capable of supporting bacteriological growth and water-soluble materials including a major proportion of sugar in amount greater than 15% by weight of the animal food, which watersoluable materials, in a water solution imbibed in the matrix, serve to exert a bacteriostatic effect sufficient to stablize the food, the moisture content being less than 30% and greater than 15% by weight and sufficient to impart plasticity, and the animal food is maintained in a mould-free state by an effective amount of an antimycotic agent in intimate contact with the matrix materials. The content by weight of water-soluble materials perferably is at least equal to that of the moisture. A preferred composition contains 5-35% meat, 20-35% sugar and 25-40% vegetable protein concentrate, and has a moisture content between 16% and 27% and a pH of 6-8. The composition may additionally include a ration-balancing protein supplement, a texturing agent, a flavouring such as meat fat, salt or garlic, vitamins, minerals and dyes (specified) in stated proportions. The anti-mycotic agent, which may be propylene glycol, sorbic acid, potassium or calcium sorbate, pimaricin, methyl or propyl p-hydroxybenzoate, benzoic acid, sodium benzoate, propionic acid, sodium or calcium propionate, or diethyl pyrocarbonates, may be incorporated into the composition during its preparation, applied to the surface of the composition prior to packaging it, or applied to the packaging material in contact with the composition. Water-soluble solids: sugar (predominantly), propylene glycol and sodium chloride. Sugars; the following compounds are mentioned specifically; arabinose, dextrin, fructose, glucose, galactose, lactose, maltose, mannose, raffinose, rhamnose, sorbose, sucrose and xylose. The term "meat" includes meat by-products, poultry and fish and their byproducts. The vegetable protein concentrate may be derived from beans, cotton seed meal, flax seed, peanuts, peanut meal, soybeans and soybean meal. The rationbalancing protein supplement refers to milk products. Texturing agents: sorbitol, partial esters of glycerol or propylene glycol with stearic or palmitic acid, invert sugar, maltose and corn syrup solids. In the many formulations disclosed (these include pet food, dog food, and cat food shaped in the form of a fish) the following additional constituents are mentioned: meat meal, tripe, bone meal, tallow, fish oil, soy flour, flakes and hulls, dicalcium phosphate and cobalt sulphate. According to one of many examples, a mixture comprising 18.4 lbs. scalded beef tripe, 6.1 1bs. rough tongue gullets and 6.1 1bs. of beef chuck trimmings was placed in a doublejacketed sigma and treated to 212‹F. with indirect steam over a period of 10 minutes. To the liquefied meat there were added 2.0 1bs. propylene glycol, 0.3 1b. potassium sorbate, 0.2 1b. garlic oil, 2 1bs. tallow, 0.6 1b. salt, 0.25 1b. dicalcium phosphate, 0.6 1b. vitamin premix, 0.001 1b. cobalt sulphate and 0.005 1b. red dye during continued heating. The temperature was then reduced to 160‹F. after which 31.5 1bs. untoasted soyflakes were mixed in and then 25.9 1bs. of a commercial mixture containing 42% dextrose, 5.1 1bs. dried milk and 3.5 1bs. flaked soybean bulbs were added in turn. The mixture was extruded through a low temperature, low pressure extruder having a round 0.1875 inch diameter nozzle. The extruded cylinder was cut into lengths of 0.5 inch, which lengths were then formed into three ounce patties having a diameter of 3.5 inches and a thickness of 0.75 inch. The patties had a moisture content of bout 25% and exhibited an extended storage life even in the absence of refrigeration.