Pet chewing product

Abstract

A pet chewing article formed from a plurality of physically joined extrudates, the extrudates comprising a first extrudate and a second extrudate; wherein the first extrudate is porous and is formed from a first extrusion composition comprising starch; wherein the second extrudate is formed from a second extruded composition comprising meat; and wherein the first extrudate contains pores having a pore size in the range of 0.5 to 3 mm.

Description

[0001] Cross - Reference to Related Applications

[0002] This application claims the benefit of the filing date of U.S. Provisional Application Serial No. 63 / 477,249, filed on December 27, 2023, which is incorporated herein by reference. Technical Field

[0003] The present disclosure provides articles in the form of pet chews and treats, which can be formed particularly from at least one extruded (porous) starch - containing composition that may contain meat and at least one starch - free composition that contains meat. The at least one starch - containing composition and the at least one starch - free composition can be extruded as elongate extrudates (e.g., strands) in separate extruders, and the resulting respective extruded compositions are physically (e.g., mechanically) joined, such as by braiding, twisting (spirally winding), and / or knotting. Background Art

[0004] Pet chews made from starch have been reported. For example, in U.S. Patent No. 6,180,161 titled "Thermally Variable Edible Dog Chew", it is reported that a dog chew formulated from a mixture of corn starch and potato starch can be provided, where the water level of the injection - molded dog chew is controlled at about 10.0% after molding, and the dog chew is confirmed by subjecting the chew to microwave radiation to provide adjustable hardness.

[0005] In U.S. Patent No. 6,126,978 titled "Edible Dog Chew", a thermally expanded dog chew mainly containing injection - molded potato starch and calcium carbonate is disclosed, with fruit flavors, edible colors, or breath sweeteners added.

[0006] In U.S. Patent No. 6,093,441 titled "Thermally Variable Dog Chew", a dog chew formulated from peanut flour, casein, and plant starch carbohydrates is reported, where the hardness can be changed by the dog owner to suit a particular dog.

[0007] In U.S. Patent No. 6,056,991 titled "Turkey and Rice Dog Chew with Variable Texture", a dog chew mainly formulated from turkey powder, rice powder, casein, and starch carbohydrates is reported, and its hardness can be changed by the dog owner to suit a particular dog.

[0008] In U.S. Patent No. 8,677,943 titled "Animal Chew Formed from Interwoven Edible Resin Strips", a braided chew toy for animals is reported, comprising one or more edible resins, such as rawhide, dried meat, and starch, interwoven together in strip form to provide a planar article.

[0009] Accordingly, there is still a need to provide an edible pet chew formed of two different material components that are physically joined, such as braided, twisted (spirally wound), and / or knotted. SUMMARY OF THE INVENTION

[0011] A pet chew product comprising: the pet chew product is formed of a plurality of physically joined extrudates, the extrudates comprising a first extrudate and a second extrudate; wherein the first extrudate is porous and is formed of a first extrusion composition containing starch; wherein the second extrudate is formed of a second extrusion composition containing meat; and wherein the first extrudate contains pores having a pore size in the range of 0.5 to 3 mm.

[0012] In at least one embodiment, the first extrusion composition contains rice flour, pea protein, and meat, and the meat in the first extrusion composition is at least one of red meat, white meat, chicken, duck, and salmon.

[0013] In at least one embodiment, the starch in the first extrusion composition is at least one of corn starch and potato starch.

[0014] In at least one embodiment, the second extrusion composition does not contain starch; and the meat in the second extrusion composition is at least one of red meat, white meat, chicken, duck, and salmon.

[0015] In at least one embodiment, the second extrudate is porous and contains pores having a pore size in the range of 0.5 to 3 mm.

[0016] In at least one embodiment, the second extrusion composition contains rice flour, starch, and pea protein.

[0017] In at least one embodiment, the first extrudate and the second extrudate are knotted at opposite ends of the pet chew product.

[0018] In at least one embodiment, the plurality of physically joined extrudates includes a third extrudate formed of a third extrusion composition.

[0019] In at least one embodiment, the first extrudate, the second extrudate, and the third extrudate are braided along the length of the pet chew.

[0020] In at least one embodiment, the first extrudate, the second extrudate, and the third extrudate are spirally wound along the length of the pet chew.

[0021] In at least one embodiment, the third extrusion composition contains cowhide.

[0022] In at least one embodiment, the third extrusion composition contains meat.

[0023] In at least one embodiment, the third extruded composition contains rice flour.

[0024] In at least one embodiment, the third extruded composition contains sweet potato.

[0025] In at least one embodiment, the third extrudate is porous and contains pores having a pore size in the range of 0.5 to 3 mm; and the third extruded composition contains starch.

[0026] In at least one embodiment, a method of forming a pet chewable product is provided, the method comprising: extruding a first extrudate from a first extruder, wherein the first extrudate is porous and formed from a first extruded composition containing starch; extruding a second extrudate from a second extruder, wherein the second extrudate is formed from a second extruded composition containing meat; physically joining the first extrudate and the second extrudate to each other; wherein the first extrudate contains pores having a pore size in the range of 0.5 to 3 mm; wherein the first extrudate leaves the first extruder with a water content of 20 - 26% by weight of the first extrudate; and wherein the second extrudate leaves the second extruder with a water content of 24 - 31% by weight of the second extrudate.

[0027] In at least one embodiment, the method further comprises vaporizing water in the first extruder during the extrusion process and under extrusion pressure to form pressurized water vapor within the first extruder, and reducing the pressure on the water vapor in the first extrudate when the first extrudate exits the first extruder to expand the water vapor in the first extrudate, thereby forming pores in the first extrudate.

[0028] In at least one embodiment, the method further comprises introducing the components of a first formulation into the first extruder, wherein the components include the starch of the first extruded composition; and wherein the water vaporized in the first extruder is provided from the components of the first formulation.

[0029] In at least one embodiment, the method further comprises vaporizing water in the second extruder during the extrusion process and under extrusion pressure to form pressurized water vapor within the second extruder, and reducing the pressure on the water vapor in the second extrudate when the second extrudate exits the second extruder to expand the water vapor in the second extrudate, thereby forming pores in the second extrudate, whereby the second extrudate is porous; introducing the components of a second formulation into the second extruder, wherein the components include the meat of the second extruded composition; and wherein the water vaporized in the second extruder is provided from the components of the second formulation.

[0030] In at least one embodiment, the method further comprises extruding a third extrudate from a third extruder, wherein the third extrudate is formed from a third extrusion composition containing meat; physically joining the first extrudate, the second extrudate, and the third extrudate to each other; vaporizing water in the third extruder during extrusion and under extrusion pressure to form pressurized water vapor within the third extruder, and reducing the pressure on the water vapor in the third extrudate as the third extrudate exits the third extruder to expand the water vapor in the third extrudate, thereby forming pores in the third extrudate, whereby the third extrudate is porous; introducing the components of a third formulation into the third extruder, wherein the components include the meat of the third extrusion composition; and wherein the water vaporized in the third extruder is provided from the components of the third formulation. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] The above and other features of the present disclosure and the manner of achieving them will become more apparent and better understood by reference to the following description of the embodiments herein in conjunction with the accompanying drawings, in which:

[0032] Figure 1 is a first pet chewable product according to the present disclosure;

[0033] Figure 2 is another pet chewable product according to the present disclosure;

[0034] Figure 3 is another pet chewable product according to the present disclosure;

[0035] Figure 4 is another pet chewable product according to the present disclosure;

[0036] Figure 5 is another pet chewable product according to the present disclosure;

[0037] Figure 6 is another pet chewable product according to the present disclosure;

[0038] Figure 7 is another pet chewable product according to the present disclosure; and

[0039] Figure 8 shows pores of an exemplary extrudate / product according to the present disclosure. DETAILED DESCRIPTION OF THE INVENTION

[0041] It will be understood that the application of the present disclosure is not limited to the construction details and component arrangements shown in the following description or in the drawings. The invention herein is capable of other embodiments and of being practiced or carried out in various ways. Further, it will be understood that the language and terminology used herein are for the purpose of description and should not be regarded as limiting, as will be understood by those skilled in the art.

[0042] In this specification, the same reference numerals and letters represent corresponding structures throughout multiple views, and there is no need to discuss such corresponding structures separately. In addition, any specific features of a particular exemplary embodiment can be appropriately applied to any other exemplary embodiment of this specification. In other words, the features between the various exemplary embodiments described herein are suitable for interchangeability, rather than exclusiveness.

[0043] The present disclosure provides products in the form of edible pet chews and treats, more specifically extruded products, which can be formed from at least one expanded (porous) starch-containing composition, which can contain meat; and at least one starch-free composition (i.e., starch-free) containing meat. As used herein, reference to an expanded composition refers to the feature that the material composition expands (becomes porous) during processing.

[0044] At least one starch-containing composition and at least one starch-free composition can be extruded as elongated extrudates (e.g. strands) in separate extruders, and the corresponding extrudates / strands obtained above room temperature can be physically (e.g. mechanically) engaged due to their consistency, e.g. braided, twisted (spiral winding) and / or knotted. The starch of the at least one starch-containing composition is preferably derived from potato starch. However, it is contemplated that starch can be from various other sources, including corn, rice, wheat and cassava.

[0045] In the extrusion process, by controlling the presence of moisture content (water) in the mixed composition (for example, by barrel and die temperature, pressure and screw speed, i.e. shearing), it is possible to form an extruded composition containing a starch composition or a starch-free composition, which expands and provides a porous structure and surface texture. Extrusion includes heating, melting and the plasticization of composition / composition. In the extrusion process, a portion of water contained in the mixed composition / composition vaporizes (from liquid to steam) to form a vapor pressure under extrusion temperature and pressure. After this, when the extruded composition leaves the extrusion die, and when the extrusion composition no longer has an extrusion pressure (for example, pressure drops to atmospheric pressure), the pressure applied by the steam water vapor in the extruded composition is also released, which causes steam expansion and forms a space (pore / hole) in the extruded composition.

[0046] By vaporizing a portion of the water content of the initial composition into steam during the extrusion process and then releasing the "steam" pressure during extrusion to form voids in the extruded composition, an extruded composition can be produced from a composition that can achieve a relatively low to relatively high amount of expansion and internal porosity. In other words, the more water that is converted to steam, the lower the final density of the extruded composition. Regarding the density of the extrudate / composition, due to the porous structure, this can have a lower density compared to a non-expanded extrudate / mix. The pores of the porous structure can have a pore diameter (uniform or non-uniform diameter) in the range of 0.5 mm to 3.0 mm, more particularly 1 mm to 2.5 mm.

[0047] The starch-containing formulation / ingredient and the resulting extruded composition may preferably contain rice flour, corn starch, potato starch, pea protein, vegetable glycerin, chlorophyll, carminic aldehyde, sodium diacetate (a preservative), and meat (e.g., red meat such as beef cattle, buffalo, bison, dairy cows, pigs, sheep, lambs, deer, horses, wild boars, elk, and goats, whether farm-raised, livestock, or wild; white meat and poultry such as chickens, turkeys, and ducks; and fish such as salmon). The meat may or may not include meat by-products, particularly soft tissue viscera, external organs (such as the snout), veins, arteries, esophagus, and intestines. As used herein, by-products refer to the untreated clean parts from a slaughtered mammal that are not meat. It includes but is not limited to lungs, spleen, kidneys, brain, liver, blood, bones, partially defatted low-temperature adipose tissue, and the stomach and intestines with their contents removed. It does not include hair, horns, teeth, and hooves. Other additives may include attractants and flavorants.

[0048] The at least one starch-free formulation / ingredient and the resulting extruded composition may preferably contain cowhide (cattle hide); sweet potato, rice flour, vegetable glycerin, sodium diacetate, and meat (e.g., red meat such as beef cattle, buffalo, bison, dairy cows, pigs, sheep, lambs, deer, horses, wild boars, elk, and goats, whether farm-raised, livestock, or wild; white meat and poultry such as chickens, turkeys, and ducks; and fish such as salmon). The meat may or may not include meat by-products, particularly soft tissue viscera, external organs (such as the snout), veins, arteries, esophagus, and intestines. Other additives may include attractants and flavorants.

[0049] Then, the extrudate of the starch-containing composition can be physically (e.g., mechanically) joined to the extrudate of the starch-free composition. For example, in one embodiment, the extrudate of the starch-containing composition is preferably mechanically joined to the extrudate of the starch-free composition. The mechanical joining can be in the form of weaving, twisting (helical winding), and / or knotting. Thus, it can be understood that in one embodiment, one or more starch-containing extrudates can be combined with one or several starch-free extrudates. In other embodiments, all the extrudates of the article can be starch-containing extrudates or starch-free extrudates.

[0050] In another embodiment, a meat-containing starch-free composition may preferably be formed together with the starch-containing composition. In this regard, the extrudate of the starch-free composition containing meat may also have sufficient moisture (water) so as to expand upon leaving the extrusion die and provide a porous structure and surface texture. Similarly, during the extrusion process, by controlling the presence of moisture content (water) in the mixed ingredients (e.g., by barrel and die temperature, pressure, and screw speed, i.e., shear), an extruded composition that expands and provides a porous structure and surface texture can be formed. Regarding the density of the extrudate / composition, due to the porous structure, this may have a lower density compared to a non-expanded extrudate / mixture. The pores of the porous structure may have a pore diameter (uniform or non-uniform diameter) in the range of 0.5 mm to 3.0 mm, more particularly 1 mm to 2.5 mm.

[0051] Accordingly, it is now convenient to arrange for the simultaneous extrusion of a starch-containing extruded composition and a starch-free extruded composition, both of which provide a porous extrudate particularly formed by steam, and when the composition undergoes a pressure drop upon leaving the extrusion die, the steam expands within the respective composition so as to form pores within the composition.

[0052] Since such an extrudate is formed upon leaving the extrusion die and is in a relatively conformable state, it is contemplated that the starch-containing composition and the starch-free composition (both of which may contain meat) can then be physically (e.g., mechanically) joined. These two porous compositions can be mechanically joined to each other in the form of weaving, twisting (helical winding), or knotting. Accordingly, within the broad context of the present disclosure, it is contemplated that one or more starch-containing porous compositions can be mechanically joined with one or more starch-free compositions.

[0053] In addition, the meat-based formulation may optionally include other additives such as attractants and flavorings.

[0054] Accordingly, the pet chew of the present invention may comprise a porous extrudate of one or more starch-containing compositions, particularly a meat-containing composition, mechanically joined with an extrudate of one or more starch-free compositions, particularly a starch-free composition containing meat, wherein the starch-free composition is optionally expanded and made porous. Such a pet chew is intended to provide an attractive pet chew for animals. In particular, it is contemplated that the ability to provide a porous starch-containing extruded composition (particularly meat-containing) and a starch-free extruded composition (particularly meat-containing and optionally porous) will arouse the animal's interest in chewing and provide a relatively nutritious pet chew based on starch and meat components with an attractive surface texture and porosity. Detailed Description

[0055] The following exemplary articles may provide pet chews according to the present disclosure.

[0056] Example 1

[0057] See the appendix Figure 1 , which shows an article 10a according to an embodiment of the present disclosure. As shown, the article 10a is an extrudate in the form of a braided elongated pet chew, which has three braided strands 12 (starch-containing), 14 (starch-containing), 16 (starch-free), and the composition is shown in Table 1 below:

[0058]

[0059] Strand 1 of the article 10a is formed from an expanded (porous) starch composition.

[0060] Example 2

[0061] See the appendix Figure 2 , which shows an article 10b according to an embodiment of the present disclosure. As shown, the article 10b is an extrudate in the form of a braided elongated pet chew, which has three braided strands 12 (starch-containing), 14 (starch-containing), 16 (starch-free), and the composition is shown in Table 2 below:

[0062]

[0063] Example 3

[0064] See the appendix Figure 3 , which shows an article 10c according to an embodiment of the present disclosure. As shown, the article 10c is an extrudate in the form of a braided elongated pet chew, which has three braided strands 12 (starch-containing), 14 (starch-containing), 16 (starch-free), and the composition is shown in Table 3 below:

[0065]

[0066] Example 4

[0067] See the appendix Figure 4 , which shows an article 10d according to an embodiment of the present disclosure. As shown, the article 10d is an extrudate in the form of a braided elongated pet chew, which has three braided strands 12 (starch-containing), 14 (starch-containing), 16 (starch-containing), and its composition is shown in Table 4 below:

[0068]

[0069] Example 5

[0070] See the appendix Figure 5 , which shows an article 10e according to an embodiment of the present disclosure. As shown, the article 10e is an extrudate in the form of a knotted elongated pet chew, having two knotted strands 12 (starch-containing), 14 (starch-free) at opposite ends of the pet chew, and its composition is as follows

[0071] As shown in Table 5:

[0072]

[0073] Example 6

[0074] See the appendix Figure 6 , which shows the article 10f according to an embodiment of the present disclosure. As shown, the article 10f is an extrudate in the form of a helically wound elongated pet chew, which has three helically wound strands 12 (containing starch), 14 (containing starch), 16 (starch-containing), and its composition is shown in Table 6 below:

[0075]

[0076] Example 7

[0077] See the appendix Figure 7 , which shows the article 10g according to an embodiment of the present disclosure. As shown, the article 10g is an extrudate in the form of a helically wound elongated pet chew, which has three helically wound strands 12 (containing starch), 14 (containing starch), 16 (starch-containing), and its composition is shown in Table 7 below:

[0078]

[0079] The compositions of the starch-containing formulations / strands of Examples 1-7 can be mixed before being introduced into the hopper of the extruder. The compositions can enter the extruder with a moisture (water) content of 28-34 wt%, more particularly 30-31 wt%. The compositions can be heated in the extruder to a temperature of 80-145 °C and remain in the extruder for 3-5 minutes. Then, the starch-containing extruded composition can leave the extruder with a moisture (water) content of 20-26 wt%, more particularly 22-25 wt%, at which time the extruded composition can be physically (e.g., mechanically) joined with another extruded composition in a braided, twisted (helically wound) and / or knotted manner. After physical combination, the moisture (water) content of the starch-containing extruded composition can be further reduced to 8-14 wt%, more particularly 9-13 wt%, to help increase the rigidity of the extruded composition combination.

[0080] Similar to the starch-containing formulations, the components of the starch-free formulations / yarns of Examples 1-3 and 5 can be mixed before being introduced into the hopper of the extruder. The components can enter the extruder with a moisture (water) content of 33-39 wt%, more particularly 34-38 wt%. The components can be heated to a temperature of 80-125 °C in the extruder and remain in the extruder for 3-5 minutes. Then, the starch-free extruded composition can leave the extruder with a moisture (water) content of 24-31 wt%, more particularly 25-30 wt%, at which point the extruded composition can be physically (e.g., mechanically) joined with another extruded composition in a braided, twisted (spirally wound), and / or knotted manner. After physical joining, the moisture (water) content of the starch-free extruded composition can be further reduced to 10-14 wt%, more particularly 11-13 wt%, to help increase the rigidity of the extruded composition combination.

[0081] Att Figure 8 Figure 8 shows a representative cross-section of article 10 after physical connection of the extrudates and after reduction of the moisture (water) content. The pores 20 of the extrudates are also shown.

[0082] While the preferred embodiments of the present disclosure have been described, it should be understood that various changes, adaptations, and modifications can be made without departing from the spirit of the present disclosure and the scope of the appended claims. Therefore, the scope of the present disclosure should not be determined by reference to the above description, but by reference to the appended claims and their full scope of equivalents. In addition, it should be understood that the appended claims do not necessarily include the broadest scope of the invention that the applicant is entitled to claim, nor do they necessarily include the only way in which the invention can be claimed, or that all of the recited features are necessary.

Claims

1. A pet chew product, comprising: The pet chew product is formed from a plurality of physically joined extrudates, the extrudates comprising a first extrudate and a second extrudate; Wherein the first extrudate is porous and is formed from a first extrusion composition containing starch; Wherein the second extrudate is formed from a second extrusion composition containing meat; and Wherein the first extrudate contains pores with pore diameters in the range of 0.5 to 3 mm.

2. The pet chew product according to claim 1, wherein: The first extrusion composition contains rice flour, pea protein and meat; and The meat in the first extrusion composition is at least one of red meat, white meat, chicken, duck and salmon.

3. The pet chew product according to claim 1, wherein: The starch in the first extrusion composition is at least one of corn starch and potato starch.

4. The pet chew product according to claim 1, wherein: The second extrusion composition does not contain starch; and The meat in the second extrusion composition is at least one of red meat, white meat, chicken, duck and salmon.

5. The pet chew product according to claim 1, wherein: The second extrudate is porous and contains pores with pore diameters in the range of 0.5 to 3 mm.

6. The pet chew product according to claim 1, wherein: The second extrusion composition contains rice flour, starch and pea protein.

7. The pet chew product according to claim 1, wherein: The first extrudate and the second extrudate are knotted at opposite ends of the pet chew product.

8. The pet chew product according to claim 1, wherein: The plurality of physically joined extrudates includes a third extrudate formed from a third extrusion composition.

9. The pet chew product according to claim 8, wherein: The first extrudate, the second extrudate and the third extrudate are woven along the length of the pet chew.

10. The pet chew product according to claim 8, wherein: The first extrudate, the second extrudate and the third extrudate are helically wound along the length of the pet chew.

11. The pet chew product according to claim 8, wherein: The third extrusion composition contains cowhide.

12. The pet chew product according to claim 8, wherein: The third extrusion composition contains meat.

13. The pet chew product according to claim 8, wherein: The third extrusion composition contains rice flour.

14. The pet chew product according to claim 8, wherein: The third extrusion composition contains sweet potato.

15. The pet chew product according to claim 8, wherein: The third extrudate is porous and contains pores with pore diameters in the range of 0.5 to 3 mm; and The third extrusion composition contains starch.

16. A method of forming a pet chew product, comprising: Extruding a first extrudate from a first extruder, wherein the first extrudate is porous and is formed from a first extrusion composition containing starch; Extruding a second extrudate from a second extruder, wherein the second extrudate is formed from a second extrusion composition containing meat; Physically joining the first extrudate and the second extrudate to each other; wherein the first extrudate contains pores having a pore size in the range of 0.5 to 3 mm; wherein the first extrudate leaves the first extruder with a water content of 20 - 26% by weight of the first extrudate; and wherein the second extrudate leaves the second extruder with a water content of 24 - 31% by weight of the second extrudate.

17. The method according to claim 16, further comprising: vaporizing water in the first extruder during the extrusion process and under extrusion pressure to form water vapor pressurized in the first extruder, and reducing the pressure on the water vapor in the first extrudate when the first extrudate leaves the first extruder to expand the water vapor in the first extrudate, thereby forming the pores in the first extrudate.

18. The method according to claim 17, further comprising: introducing the components of the first formulation into the first extruder, wherein the components include the starch of the first extrusion composition; and wherein the water vaporized in the first extruder is provided from the components of the first formulation.

19. The method according to claim 18, further comprising: vaporizing water in the second extruder during the extrusion process and under extrusion pressure to form water vapor pressurized in the second extruder, and reducing the pressure on the water vapor in the second extrudate when the second extrudate leaves the second extruder to expand the water vapor in the second extrudate, thereby forming pores in the second extrudate, whereby the second extrudate is porous; introducing the components of the second formulation into the second extruder, wherein the components include the meat of the second extrusion composition; and wherein the water vaporized in the second extruder is provided from the components of the second formulation.

20. The method according to claim 18, further comprising: extruding a third extrudate from a third extruder, wherein the third extrudate is formed from a third extrusion composition containing meat; physically joining the first extrudate, the second extrudate, and the third extrudate to each other; vaporizing water in the third extruder during the extrusion process and under extrusion pressure to form water vapor pressurized in the third extruder, and reducing the pressure on the water vapor in the third extrudate when the third extrudate leaves the third extruder to expand the water vapor in the third extrudate, thereby forming pores in the third extrudate, whereby the third extrudate is porous; introducing the components of the third formulation into the third extruder, wherein the components include the meat of the third extrusion composition; and wherein the water vaporized in the third extruder is provided from the components of the third formulation.

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