Chewing-resistant cow leather collagen pet chew and preparation method thereof

Abstract

According to the chewing-resistant cow leather collagen pet chew and the preparation method thereof, the palatability of the product is improved through the minced meat flavor coating, and the chewing interest of pet dogs can be attracted. Fiber recombination in the forming process effectively eliminates sharp edges and corners, and the risk of oral soft tissue injury is reduced. The raw material cost is remarkably reduced through recycling of the broken cow leather, and the production economic benefits are improved. Moreover, the plasticity is high after the raw materials are mixed, the chew can be made into a special shape, and the interestingness of interaction between an owner and a pet is increased.

Description

Technical Field

[0001] This invention relates to a chewable cowhide collagen pet chew and its preparation method. Background Technology

[0002] Currently, commercially available dog chew products mainly use whole or split cowhide (or pigskin) as raw materials. These are processed through simple washing, cutting, knotting, and drying to create a "boned" chew. These products typically have a tubular roll of leather in the middle, with the ends wrapped together to form joints. Because their shape resembles an animal skeleton, they are called "pigskin / cowskin bonded chews." The traditional processing involves soaking the raw hide in water to remove blood and impurities, cutting it into strips, and then knotting it manually or mechanically.

[0003] However, this traditional technique has several significant drawbacks: First, it is poorly palatable. During the washing and high-temperature drying process, the collagen on the surface and inside of cowhide or pigskin undergoes significant denaturation, resulting in a product containing almost no soluble protein or free amino acids. This makes the final product very bland and unappealing to pets. Second, there is a high risk of oral injury. After the whole hide is cut and knotted, sharp edges and knots easily form, potentially causing gum scratches or tooth fractures in pets during use. Third, low raw material utilization leads to high costs. To maintain the "knotted" appearance, whole hides must be used as raw materials, resulting in a large amount of scrap material that cannot be effectively utilized, leading to resource waste. Furthermore, existing products lack functional additives and cannot meet the diverse nutritional and taste needs of pets.

[0004] To address the aforementioned issues, existing technologies urgently need improvement. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the defects in the prior art and provide a chewable bovine collagen pet chew and its preparation method.

[0006] The present invention solves the above-mentioned technical problems through the following technical solution:

[0007] A method for preparing a chewable bovine collagen pet chew includes the following steps:

[0008] S1. Soak the crushed cowhide granules in 5-8 times the amount of water for 2-3 hours;

[0009] S2. After soaking, the cowhide is ground in a pulping machine to obtain cowhide pulp;

[0010] S3. Dehydrate the cowhide pulp using a water press to obtain wet cowhide;

[0011] S4. Mix the wet cowhide and cooked rice flour evenly at a mass ratio of 55-60:20-25 to obtain a mixture.

[0012] S5. The mixture is extruded and molded under temperature control;

[0013] S6. The extruded semi-finished product is dried at 50-55℃ until the moisture content is 10-15%;

[0014] S7. Apply a meat paste-flavored coating to the surface of the semi-finished product;

[0015] S8. Dry the product coated with the meat paste layer a second time.

[0016] In some embodiments, when the wet cowhide is mixed with the cooked rice flour, the following components are also added in parts by weight:

[0017] Chicken 10-15 parts, glycerol 2-4 parts, sorbitol 1-3 parts, sugar 1-3 parts, salt 0.1-1 part, citric acid 0.1-1 part, mixed tocopherols 0.02-0.1 parts.

[0018] In some embodiments, the size of the cowhide shredded particles used in step S1 is 5 mm.

[0019] In some embodiments, the moisture content of the wet cowhide obtained in step S2 is 55-65%.

[0020] In some embodiments, step S5 involves extruding the material through a screw extruder to create a bone-like, toy-like, or geometric three-dimensional structure.

[0021] In some embodiments, the meat paste flavor coating in step S7 is at least one of chicken paste, beef paste, or liver paste.

[0022] In some embodiments, the secondary drying conditions in step S8 are drying at 50°C for 16 hours.

[0023] A chewable bovine collagen pet chew prepared by the above method, characterized in that it comprises:

[0024] A porous matrix formed from wet cowhide and cooked rice flour;

[0025] A solidified meat paste layer that completely covers the surface of the substrate;

[0026] The substrate has no sharp edges and corners and can be customized into a three-dimensional shape.

[0027] In some embodiments, it further includes the following raw materials in parts by weight: 55-60 parts cowhide, 20-25 parts cooked rice flour, 10-15 parts chicken, 2-4 parts glycerol, 1-3 parts sorbitol, 1-3 parts sugar, 0.1-1 parts salt, 0.1-1 parts citric acid, and 0.02-0.1 parts mixed tocopherols.

[0028] Based on common knowledge in the field, the above-mentioned preferred conditions can be combined arbitrarily to obtain various preferred embodiments of the present invention.

[0029] The positive and progressive effects of this invention are as follows: The flavor coating enhances the palatability of the product, attracting dogs' interest in chewing. Fiber reorganization during the molding process effectively eliminates sharp edges, reducing the risk of soft tissue injury in the oral cavity. The recycling of shredded cowhide significantly reduces raw material costs and improves production efficiency. Furthermore, the high plasticity of the mixed materials allows the chew to be shaped into special forms, increasing the fun of interaction between owners and pets. Attached Figure Description

[0030] Figure 1 The flowchart illustrates a preferred embodiment of the method for preparing chewable bovine collagen pet chews. Detailed Implementation

[0031] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The following description of at least one exemplary embodiment is merely illustrative and is in no way intended to limit the present invention or its application or use. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0032] It should be noted that in the claims and specification of this patent, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one" does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes the element.

[0033] This application discloses a method for preparing a chewable bovine collagen pet chew, which includes the following steps:

[0034] S1. Soak the crushed cowhide granules in 5-8 times the amount of water for 2-3 hours;

[0035] S2. After soaking, the cowhide is ground in a pulping machine to obtain cowhide pulp;

[0036] S3. Place the cowhide paste on a mesh and dehydrate it using a water press to obtain wet cowhide;

[0037] S4. Mix the wet cowhide and cooked rice flour in a kneader at a mass ratio of 55-60:20-25 to obtain a mixture.

[0038] S5. The mixture is extruded and molded under temperature control using a screw extruder.

[0039] S6. The extruded semi-finished product is dried at 50-55℃ until the moisture content is 10-15%;

[0040] S7. Apply a meat paste-flavored coating to the surface of the semi-finished product;

[0041] S8. The product coated with the meat paste layer is dried a second time.

[0042] Among these processes, cowhide granules refer to cowhide scraps formed through mechanical crushing, specifically achieved by using a cutting machine to break the cowhide into uniform particles. This treatment ensures the scraps have uniform hydration properties. Water soaking refers to a pretreatment process where the scraps are mixed with water in a specific ratio, typically using a constant-temperature soaking tank. This process allows the collagen fibers to fully absorb water and soften. Grinding with a pulping machine involves mechanically crushing the softened cowhide, typically using a colloid mill or ball mill. This operation breaks down the rigid structure of the fibers. Temperature-controlled extrusion molding refers to the thermoplastic processing of the mixture, typically using a twin-screw extruder with a die. This process ensures the molded body has no sharp edges. Meat-flavored coating refers to an edible animal protein paste, typically prepared using a meat grinder. This coating provides a source of flavor compounds.

[0043] Specifically, after soaking and softening, the scraps of cowhide are ground into a uniform slurry, eliminating the rigid structure of the original fibers. Dehydration treatment preserves the material's appropriate extensibility, allowing it to form a plastic matrix when mixed with cooked rice flour. During temperature-controlled extrusion, the material is shaped into a three-dimensional form through a mold, with the molding temperature controlled below the collagen denaturation critical point. The initial drying creates a porous matrix structure that is easily digested and absorbed by pets, providing an adhesion carrier for the meat paste flavor coating. The surface meat paste layer forms a stable flavor coating during the secondary drying process, attracting the pet's chewing interest. The synergistic effect of these steps ensures that the final product possesses both structural safety and flavor appeal.

[0044] Through the above technical solutions, this application successfully solves the problem of pets refusing to eat. The flavor coating enhances the product's palatability, attracting dogs' interest in chewing. Fiber restructuring during the molding process effectively eliminates sharp edges, reducing the risk of oral soft tissue injury. The recycling of scrap cowhide significantly reduces raw material costs and improves production efficiency.

[0045] This application further proposes that the following components be added in parts by weight when mixing wet cowhide and cooked rice flour:

[0046] Chicken 10-15 parts, glycerol 2-4 parts, sorbitol 1-3 parts, sugar 1-3 parts, salt 0.1-1 part, citric acid 0.1-1 part, mixed tocopherols 0.02-0.1 parts.

[0047] Chicken refers to minced poultry muscle tissue, used to supplement animal protein and enhance the meat flavor of the product. Glycerol refers to food-grade glycerol, specifically achievable as an aqueous solution of glycerol with a purity greater than 99.5%, used synergistically with sorbitol to adjust the moisture distribution of the mixture. Sorbitol refers to a polyol obtained by hydrogenating glucose, specifically achievable as crystalline sorbitol powder pulverized and passed through an 80-mesh sieve, used to reduce water activity and improve texture. Sugar refers to soluble carbohydrates, specifically granulated sugar ground into fine powder and passed through a 60-mesh sieve, used to balance the salty taste. Salt refers to sodium chloride crystals, specifically edible refined salt powder dried and passed through a 40-mesh sieve, used to enhance flavor and assist in antibacterial action. Citric acid refers to food-grade organic acid, specifically anhydrous citric acid crystals dissolved and spray-dried powder, used to adjust the pH of the system to the range of 4.5-5.5. Mixed tocopherols refer to a mixture of natural vitamin E isomers, which can be obtained by molecular distillation of deodorized soybean oil distillate and are used to inhibit lipid oxidation.

[0048] Compared to existing technologies, traditional processes use only cowhide and starch as the base material without adding any flavor enhancers or texture modifiers, resulting in products with high hardness after drying and no active substance coating on the surface. This solution introduces a specific combination of chicken, sugar, and salt to form uniformly distributed flavor precursors during the extrusion molding stage, continuously generating volatile flavor components during subsequent drying. The synergistic moisturizing effect of glycerol and sorbitol creates a gradient moisture distribution within the product, preventing surface cracking caused by rapid dehydration in traditional processes. The dual protective mechanism of citric acid and mixed tocopherols ensures color stability.

[0049] Through the above technical solutions, this application effectively compensates for the loss of flavor substances caused by collagen denaturation, enabling the product to possess both the authentic aroma of meat and a palatable texture. The composite moisturizing system ensures a gradual change in hardness during chewing, avoiding the sharp edges caused by sudden breakage in traditional products. The addition of a meat paste-flavored coating creates a perceptible umami layer on the product surface, significantly increasing pets' willingness to actively chew.

[0050] This application further proposes that the particle size of the cowhide pulverizer used in step S1 is 5 mm.

[0051] Specifically, in the soaking process, the porous structure formed by the 5mm particles allows water to quickly penetrate the interior of the particles, promoting moderate swelling of the collagen fibers without causing hydrolysis and breakage. In the subsequent pulping process, the raw material of this particle size is ground to form a leather pulp with suitable fiber length, maintaining the bonding properties between fibers while avoiding uneven grinding caused by long fiber entanglement. By precisely controlling the particle size, the physical morphology of the leather scraps is adapted to the subsequent processing flow, achieving efficient utilization of scraps.

[0052] Compared to existing technologies, traditional processes directly cut whole hides or large pieces of leather, resulting in unusable scraps and waste during processing. However, the pretreatment method using 5mm crushed particles transforms leather scraps of varying sizes into standardized raw materials, increasing raw material utilization to over 95%. Furthermore, the uniform shape of the crushed particles avoids processing parameter fluctuations caused by differences in raw material size, a problem present in traditional processes.

[0053] Through the above technical solution, this application effectively solves the technical defect of low raw material utilization in traditional cowhide chewing, realizes full utilization of leather scraps, and ensures the uniformity of chewing matrix structure while reducing raw material costs.

[0054] This application further proposes that the moisture content of the wet cowhide obtained in step S2 is 55-65%.

[0055] The moisture content of wet cowhide refers to the percentage of water to solids in the cowhide pulp after dehydration. This can be achieved using a gradient pressure dehydration method with a water press, where the final moisture content is controlled by adjusting the gap between the pressure rollers and the pressure parameters. The selection of this moisture content range is based on the binding characteristics of cowhide collagen fibers and starch-like substances, ensuring the mixture reaches a stable plastic state.

[0056] Specifically, when the moisture content is within this range, a moderately hydrated layer forms on the surface of the cowhide fibers, which is beneficial for forming hydrogen bonds with cooked rice flour particles, while retaining sufficient mechanical strength to support extrusion molding. Insufficient dehydration results in excessively high viscosity of the mixture, which can clog the extrusion equipment and prevent the formation of a uniform pore structure; excessive dehydration reduces the bonding force between fibers, making the extrudate prone to breakage.

[0057] Compared with existing technologies, traditional processes do not have a clear dehydration endpoint indicator, relying solely on natural drainage or simple extrusion, resulting in raw material moisture content fluctuations exceeding 30%. This uncontrollable state causes frequent breakage or surface burrs in the mixture during extrusion, and the final product contains stress concentration areas that easily form hard edges after drying.

[0058] Through the above technical solution, this application solves the problem of insufficient adhesion or excessive fluidity of the mixture caused by moisture content imbalance during the raw material chip molding process, ensuring that the extrudate has a uniform and dense structure, eliminating the edge sharpening phenomenon caused by drying shrinkage, thereby reducing the risk of oral injury when pets bite.

[0059] This application further proposes that in step S5, bone-shaped, toy-shaped, or geometric three-dimensional structures are produced by extrusion molding using a screw extrusion device.

[0060] Among them, screw extrusion equipment refers to a plastic processing device that applies shear force and pressure to the mixture through a screw conveyor mechanism. It can be implemented using a single-screw or twin-screw structure, and its continuous extrusion characteristics can eliminate burrs produced by traditional cutting processes. Bone-like structures refer to hollow tubular bodies that mimic the shape of animal skeletons. They can be formed using molds with annular cavities, and curved surface transitions avoid sharp edges. Toy-like structures refer to shapes with textured surfaces or modular designs. They can be implemented using multi-segment molds, increasing the bite contact area to enhance interactivity. Geometric three-dimensional structures refer to three-dimensional entities with spherical or polyhedral shapes. The shape of the mold cavity can be adjusted to suit the biting habits of different dog breeds.

[0061] Specifically, the mixture is uniformly compressed in the conveying section of the screw extruder, forming a continuous plastic flow under high temperature and pressure. After being shaped by the die, a smooth curved surface is formed. The bone-like cavity design allows the chew to elastically deform under pressure, avoiding mechanical damage to the oral cavity from hard edges. The toy-like textured surface increases frictional resistance, extending chewing time, while the modular design with detachable parts stimulates pets' playfulness. The symmetrical bite surface with its geometric three-dimensional structure ensures even force distribution, preventing localized stress concentration that could lead to tooth breakage.

[0062] Compared to existing technologies, traditional processes rely on manual cutting and knotting to form a bone-like structure, making it difficult to eliminate edge burrs and sharp nodule edges. This solution achieves a smooth surface transition through integrated molding, eliminating the need for secondary finishing processes. Existing technologies can only produce single tubular bone structures, while this solution allows for quick shape changes by altering the mold, catering to the bite preferences of pets of different sizes. The mixed raw materials have high plasticity, allowing for the creation of unique shapes and increasing the enjoyment of interaction between owners and pets.

[0063] Through the above technical solution, this application solves the problem of oral injury to pets caused by the sharp edges of traditional chew toys. The curved surface design of the molded structure eliminates mechanical stress concentration points at the edges of the chew toy. The versatility of the three-dimensional shape allows the product to be adapted to different usage scenarios such as the teething period of puppies and chewing training of adult dogs. The hollow structure ensures chewability while reducing raw material consumption.

[0064] This application further proposes that the meat paste flavor coating in step S7 is at least one of chicken paste, beef paste, or liver paste.

[0065] The meat paste flavor coating refers to a paste-like substance of animal muscle or viscera tissue formed through mechanical crushing or emulsification. Specifically, it can be achieved by grinding fresh or frozen chicken, beef, or liver into a paste with a particle size of less than 3 mm using a meat grinder. One of the meat paste compounding methods refers to using chicken paste, beef paste, or liver paste alone, or mixing two or more meat pastes in a specific ratio. For example, a 1:1 mass ratio of chicken paste to beef paste can be used to enhance the flavor profile through the combination of different meats.

[0066] Specifically, the meat-based flavor coating forms a cured layer during the secondary drying process, where soluble proteins and free amino acids adhere to the substrate surface through physical adsorption. Flavor substances such as inosinic acid in chicken puree, myoglobin in beef puree, and heme iron in liver puree form stable flavor carriers after drying. When pets chew, saliva penetration causes the cured layer to gradually release flavor substances, while the combination of different meats avoids the diminishing interest caused by a single flavor. For example, a mixed coating of liver and chicken puree can stimulate appetite with the unique aroma of liver while balancing overall palatability with the mild flavor of chicken.

[0067] Compared to existing technologies, traditional processes typically only spray synthetic flavor enhancers or single meat powder onto the surface of the raw hide, and their flavor compounds are easily lost through volatilization during high-temperature drying. However, the complete coating of the meat paste flavor coating, under low-temperature drying conditions below 50℃, can retain over 90% of the natural flavor compounds. Furthermore, the meat and bone meal used in existing technologies requires the addition of preservatives to maintain stability, while fresh meat paste can form a stable structure simply by dehydration and solidification, eliminating the need for added chemical preservatives.

[0068] Through the above technical solution, this application solves the problem of bland flavor caused by collagen denaturation in traditional cowhide chews. The natural soluble proteins and free amino acids in the meat paste flavor coating directly compensate for the flavor deficiencies of the base material, and the cured layer structure allows flavor substances to be continuously released during chewing. Different meat combinations not only satisfy pets' instinctive preference for animal-derived flavors, but also reduce the risk of refusal to eat through diversified combinations.

[0069] This application further proposes that the secondary drying conditions in step S8 be drying at 50°C for 16 hours.

[0070] The secondary drying process refers to the second drying process after applying the meat-flavored coating to the surface of the semi-finished product. This can be achieved using a constant-temperature drying oven. This step ensures that the moisture inside the substrate and the coating evaporates simultaneously. 50℃ refers to the temperature setpoint of the hot air circulation system during the drying process. Precise temperature control can be achieved using a temperature sensor and a PID controller. This temperature range prevents thermal denaturation of collagen. 16 hours refers to the continuous operating duration of the drying equipment. This duration can be set using a timer or programmable controller, matching the kinetic requirements of moisture migration and coating curing under low-temperature conditions.

[0071] Specifically, in a constant temperature environment of 50℃, the moisture inside the substrate gradually diffuses outward through capillary action, preventing fiber breakage caused by rapid dehydration. Simultaneously, the soluble proteins in the meat paste flavor coating slowly form a three-dimensional network structure under low-temperature conditions, creating a physical anchoring effect with the substrate surface. The 16-hour drying cycle allows moisture to be released in a gradient manner, ensuring that the shrinkage rates of the substrate and flavor coating are more consistent, preventing interfacial delamination.

[0072] Compared to existing technologies, traditional processes use high-temperature rapid drying at temperatures above 80℃, which causes collagen molecular chains to break down, forming a hard and brittle structure. Simultaneously, the high temperature causes a rapid crust to form on the surface of the meat-flavored coating, hindering the escape of internal moisture and ultimately leading to coating cracking and peeling. This solution, by lowering the drying temperature and extending the processing time, achieves simultaneous dehydration of the coating and substrate while maintaining the elasticity of the collagen fibers, overcoming the defects of structural damage and interface separation in traditional processes.

[0073] Through the above technical solutions, this application effectively maintains the three-dimensional network structure of bovine collagen, enabling the chewing matrix to maintain appropriate flexibility and tear resistance; at the same time, it ensures that the meat paste flavor coating forms a continuous and dense coating layer, preventing the coating from peeling off during use; the low-temperature dehydration process also reduces the accumulation of internal stress in the product, preventing cracks or deformation after drying, and after secondary drying, the texture is hard, which can well meet the chewing needs of pet dogs.

[0074] This application also discloses a chewable bovine collagen pet chew prepared by the above method, comprising:

[0075] A porous matrix formed from wet cowhide and cooked rice flour; the porous matrix is ​​easily digested and absorbed by pets, providing nutrients.

[0076] The solidified meat paste layer that completely covers the surface of the substrate can attract the interest of pet dogs to chew.

[0077] The substrate has no sharp edges and can be customized into a three-dimensional shape, which can prevent pets' mouths from being scratched.

[0078] Furthermore, it also includes the following raw materials in parts by weight: 55-60 parts cowhide, 20-25 parts cooked rice flour, 10-15 parts chicken, 2-4 parts glycerol, 1-3 parts sorbitol, 1-3 parts sugar, 0.1-1 parts salt, 0.1-1 parts citric acid, and 0.02-0.1 parts mixed tocopherols.

[0079] Through the above technical solutions, the pet chew of this application effectively compensates for the loss of flavor substances caused by collagen denaturation, enabling the product to possess both the authentic aroma of meat and a palatable texture. The composite moisturizing system ensures a gradual change in hardness during chewing, avoiding the sharp edges caused by sudden breakage in traditional products. The addition of a meat paste-flavored coating creates a perceptible umami layer on the product surface, significantly increasing pets' willingness to actively chew.

Claims

1. A method for preparing a chewable bovine collagen pet chew, characterized in that, Includes the following steps: S1. Soak the crushed cowhide granules in 5-8 times the amount of water for 2-3 hours; S2. After soaking, the cowhide is ground in a pulping machine to obtain cowhide pulp; S3. Dehydrate the cowhide pulp using a water press to obtain wet cowhide; S4. Mix the wet cowhide and cooked rice flour evenly at a mass ratio of 55-60:20-25 to obtain a mixture. S5. The mixture is extruded and molded under temperature control; S6. The extruded semi-finished product is dried at 50-55℃ until the moisture content is 10-15%; S7. Apply a meat paste-flavored coating to the surface of the semi-finished product; S8. Dry the product coated with the meat paste layer a second time.

2. The method according to claim 1, characterized in that, When the wet cowhide is mixed with the cooked rice flour, the following components are also added in parts by weight: Chicken 10-15 parts, glycerol 2-4 parts, sorbitol 1-3 parts, sugar 1-3 parts, salt 0.1-1 part, citric acid 0.1-1 part, mixed tocopherols 0.02-0.1 parts.

3. The method according to claim 1, characterized in that, The size of the cowhide shredded particles used in step S1 is 5 mm.

4. The method according to claim 1, characterized in that, The moisture content of the wet cowhide obtained in step S2 is 55-65%.

5. The method according to claim 1, characterized in that, In step S5, the material is extruded using a screw extrusion machine to form a bone-shaped, toy-shaped, or geometric three-dimensional structure.

6. The method according to claim 1, characterized in that, The meat-flavored coating in step S7 is at least one of chicken paste, beef paste, or liver paste.

7. The method according to claim 1, characterized in that, The secondary drying conditions in step S8 are drying at 50°C for 16 hours.

8. A chewable bovine collagen pet chew prepared by any one of claims 1-7, characterized in that, include: A porous matrix formed from wet cowhide and cooked rice flour; A solidified meat paste layer that completely covers the surface of the substrate; The substrate has no sharp edges and corners and can be customized into a three-dimensional shape.

9. The pet chew according to claim 8, characterized in that, It also includes the following ingredients by weight: 55-60 parts cowhide, 20-25 parts cooked rice flour, 10-15 parts chicken, 2-4 parts glycerol, 1-3 parts sorbitol, 1-3 parts sugar, 0.1-1 part salt, 0.1-1 part citric acid, and 0.02-0.1 parts mixed tocopherols.

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