Antler dog chew toy

Abstract

Packaged dog chew toy made from one or more pieces of antler, animal bone pieces or other animal by-products of Category 3, characterized by a partially sterilized state such that Salmonella or Enterobacteriaceae are killed.

Description

[0001] The invention relates to a disinfected dog chew toy made from antler pieces, animal bone pieces or other animal by-products of Category 3, contained in a cover or packaging. A manufacturing process is not part of the subject matter of protection.

[0002] Antler bone pieces from deer and other (captive) wild animals are particularly suitable as chew toys or chew products for dogs. It is known (see patent DE 10 2013 220 217 B4) to use animal bone material, especially deer antler, to make chew toys. In this process, recesses are formed in the bone material or antler, into which a meat filling or other pet food can be placed.

[0003] To prevent the spread of pathogens via germs in animal bone or antler pieces, it is known to boil them at approximately 120°C. However, this reduces the palatability and nutritional value of the bone or antler piece for the dog; it tastes sterile, and the chew toy loses its appeal. Furthermore, there is the problem of recontamination: If the boiled antler pieces are temporarily stored unprotected, for example, in a production facility, pathogenic germs can re-deposit on the previously sterilized antler pieces.

[0004] It is an object of the present invention to eliminate the disadvantages of the prior art and to provide a dog chew toy in which animal by-products, in particular antler bones, have been subjected to a pathogen-killing treatment in an effective and at the same time gentle manner.

[0005] To achieve the object of the invention, the dog chew toy specified in independent claim 1 is provided. Optional, expedient embodiments of the invention are listed in the dependent claims.

[0006] Accordingly, for example, antler pieces, after being prepared and, if necessary, processed, are tightly enclosed in packages or bags, such as heat-sealed foil bags, which are airtight or watertight and heatable. After sealing, a heating process is initiated. A dedicated heat source is set to heat the antler pieces or other by-products to a preselected target temperature between 5 and 65 °C and 85 °C, or between 70 and 80 °C, or between 70 and 75 °C, and maintain this temperature range for at least five or at least ten minutes.

[0007] According to the invention, the animal by-product is not boiled, so that the living matter contained therein is not completely destroyed. Rather, when the invention-specific target temperature is reached, only certain dangerous germs such as salmonella and other bacteria from the Enterobacteriaceae group are eliminated, essentially partially sterilizing the by-product. The advantage achieved with the invention is that, due to the limited heating temperatures according to the invention, valuable nutrients for the dog are retained in the antler piece, bone piece, or other by-product. The preselected target temperature also complies, in particular, with official or state approval requirements or general hygiene standards.

[0008] In the subsequent manufacturing process, the heating process is then completed by removing the packages or bags containing the by-product(s) (each partially sterilized), for example, from an oven or other heating environment. After a cooling step, the packages or bags containing the treated, partially sterilized by-products are available as finished or ready-to-sell dog chew toy end products. The buyer or user can then remove a partially, i.e., not fully sterilized, dog chew toy from the package or bag and give it to a dog to play with.

[0009] One advantage of the invention is that, once the heating process is complete, no more germs can enter the tightly sealed bags or packages, preventing recontamination.

[0010] According to a practical embodiment of the invention, an actual temperature for the by-product(s), for example, pieces of deer antler, is determined during the heating process, and the heating is continued until the desired by-product temperature is reached. The actual temperature is then maintained at the desired temperature during the holding time.

[0011] It is known and common practice to completely sterilize animal by-products by setting a sufficiently high oven temperature for a period of time that allows one to assume that the product to be sterilized is "completely sterilized." In contrast, the invention takes a different approach: It avoids applying such high, all-killing heat to the by-product to be sterilized. At the same time, it ensures that the predetermined target temperature is reached in the bone core to kill salmonella, etc.

[0012] Sterilization of the by-product(s) is prevented by selecting a similar sample for control purposes according to a special example of the invention and inserting or integrating it – preferably unpackaged – into the heating process or the heating environment. This control or reference sample is provided with a sensor that performs the measuring function, preferably in a central area or bone core area.

[0013] This corresponds to an embodiment of the invention, according to which, to determine or monitor the actual temperature of the by-product, a temperature probe or other temperature sensor is attached directly to a reference or control piece of antler or other animal control by-product. The control by-product, which preferably remains unpackaged, is placed in the same heating environment and subjected to the same heating process as the one or more packages or bags containing the similar, partially sterilized by-products.

[0014] Bones, or antler bones, generally have an approximately cylindrical shell with hardened connective tissue or, generally, a hardened portion and a softer core. The latter contains many nutrients and minerals as well as marrow. This bone structure is particularly taken into account in one embodiment of the invention, according to which the temperature sensor is arranged in the region of the core or centrally in the bone or other by-product. With this sensor, the by-product core temperature can be monitored in combination with an oven temperature that corresponds to the surface temperature of the by-product. This ensures that, after a warm-up period to specifically kill the relevant germs, the same, selectively germicidal temperature prevails on the outside of the by-product and then later also on the inside of its core / center.It is within the scope of the invention that the oven temperature does not become warmer than the target temperature preselected for the by-product or its core area.

[0015] According to an advantageous embodiment, the manufacturing process is essentially temperature-controlled. Only when the specified target temperature in the inner core area of ​​the by-product to be sterilized is reached, possibly after a warm-up period, does the holding time begin. Upon expiration of this period, the furnace is switched off and / or emptied, and then new, untreated animal by-products are added to the possibly still warm furnace for a further partial sterilization cycle. Furthermore, a possibly still cold, specifically selected reference piece of antler or other reference by-product (without packaging or wrapping) equipped with one or more temperature measuring probes is placed in the furnace or other heated environment.

[0016] As the heating process begins, the temperature of the control by-product also rises. Once the core temperature, for example, between 70°C and 75°C, is reached again, further heating is stopped, and the heating that has already occurred is maintained until the specified holding time has elapsed. According to an optional invention example for antler bone pieces, the holding time is approximately 10-12 minutes.

[0017] Further details, features, feature (sub)combinations, advantages, and effects based on the invention will become apparent from the following description of exemplary embodiments of the invention with reference to the drawings. These show: Fig. 1 shows, using a flow chart, process steps of an example of the manufacturing process, Fig. 2-4 technical representations of individual sections of a process for heating several packaged antler pieces intended for partial sterilization as well as an unpacked control antler piece in which a temperature measuring point is provided, Fig. 5 a technical representation of an alternative heating process with two temperature measuring points, Fig. 6 an exemplary temperature profile of the antler piece core temperature during the holding time.

[0018] In the drawings, identical elements are provided with the same reference numerals.

[0019] According to Fig. 1, the manufacturing method 100 comprises a phase of preparing several antler pieces, which may include, for example, individual process steps of washing the antler pieces 110, preferably with tested wash water from a slaughterhouse, portioning the antler pieces 120, and deburring the antler pieces 130. During portioning 120, for example, deer antler is cut into individual antler pieces, for example with lengths of approximately 10-20 cm. This may then be followed by sorting the cut antler pieces according to their thickness. Branchy antler pieces can also be sorted according to their weight using scales, for example. By sorting, a uniform warm-up time can be achieved for the various antler pieces with at least largely uniform partial disinfection in a common heating environment.In process step 130 - deburring - burrs, such as sharp edges or frayed edges, can be removed, which may have occurred during cutting during the portioning process step 120. This increases the safety of the dog toy during subsequent use and prevents injuries.

[0020] Advantageously, after portioning 120, process step 140 - selection of a control antler piece - can take place, in which the later process step 150 - packaging of the antler pieces to be partially sterilized - is not carried out. If relatively thick antler pieces are placed in the furnace or the heating environment for partial sterilization, then it is advisable to also include a correspondingly thick antler piece, equipped with a temperature sensor, as an unpackaged control antler piece. It is advantageous to place it as centrally as possible under the packaged antler pieces so that a reliable reference for the actual temperatures of the individual packaged antler pieces can be derived during the subsequent warm-up time. The same applies to relatively thin antler pieces. To measure the actual temperature on the control antler piece, a sensor is advantageously attached to its core area, as in Fig. 2. In order to compensate for a possibly reduced heat transfer through the antler piece packaging during the heating process 160, the largest antler piece is selected from the portioned or sorted pieces as a control or reference product.

[0021] Before reheating, process step 140 is performed: packaging the remaining antler pieces (except for the control antler piece). This can be done by placing or sealing them in foil bags, which may be vacuum-sealed if necessary.

[0022] In the next process step 160, the unpackaged control antler piece and the packaged antler pieces are simultaneously subjected to a common heating process in a uniform heating environment for partial disinfection. The heating environment can be a commercially available heating oven. Heating continues until a predetermined target temperature is measured in the control antler piece (see query 170 "Target temperature?"). This temperature is sufficient for the desired partial disinfection.

[0023] In the further method step 180, a holding time is initiated, the expiration of which is determined in a time query 190. The duration of the holding time is appropriately determined in advance according to general hygiene regulations.

[0024] The subsequent process step 191 involves completing the heating process for the antler pieces, which can be accomplished by removing them and subsequently cooling them and / or turning off the heating furnace. In any case, after sufficient cooling, the packaged antler pieces are available as ready-to-use dog chew toys after removal from the packaging.

[0025] According to Fig. 2, a natural, trimmed antler piece is used as the control antler piece 200 after it has been subjected to process steps 110 (washing), 120 (portioning) and 130 (deburring). The control antler piece 200 is (as are the other antler pieces not included in Fig. The antler pieces (shown in Figure 2, packaged and to be sterilized) can be divided into an outer shell 201 and a core 202 surrounded by bone marrow material. A commercially available meat thermometer with an alarm function and / or timer can be used as the measuring device 303 for measuring or monitoring the current actual temperature in the core 202. An elongated sensor 301 of the measuring device 303 is inserted into a bore 203 previously formed in the core 202, preferably centrally, or another hole (e.g., with a length of 2-3 cm).

[0026] According to Fig. 2, the target temperature T-target in the core 202 required for partial disinfection can be set in a first display field 304 of the measuring device 303. A second display field 305 displays the actual temperature T-actual, sensed by the sensor 301 in the core 202, which is detected by the sensor 301 via the measuring line 302.

[0027] According to Fig. 3, the control antler piece 200, equipped with the measuring arrangement shown, is placed in a heating furnace 308 together with other antler pieces to be sterilized and packaged (not shown), each of essentially the same size and / or weight, if possible. Heat is applied to the control antler piece 200 and the remaining packaged antler pieces using air and / or water. The current core actual temperature T-actual displayed in the example shown corresponds to an ambient temperature before heating, while the adjacent display field 304 shows the predetermined target temperature T-target required for partial sterilization.

[0028] According to Fig. 4, a heating controller 307 is provided which enables the setting of a heating temperature T-Heating, which can be read for the heating furnace 308 in a device-specific display field 306.

[0029] Fig. Figure 5 shows an alternative measuring arrangement in which two measuring points are formed in a control antler piece 200 (not shown). These redundantly / parallel generate two measured values ​​for the actual temperature of the control antler piece, a first and a second actual temperature T-actual and T'-actual, respectively. Accordingly, according to Fig. 5, a second measuring line 302' and a second measuring device 303' with a corresponding second display field 305' for the second actual temperature T-actual are also installed. The redundant actual temperature detection with the additional, second measuring device 303' increases the overall reliability and accuracy of the heating process.

[0030] Fig. 6 shows an exemplary curve of the second instantaneous actual temperature T-Ist' from the redundant measuring arrangement according to Fig.5 during an exemplary holding time t-Halt in the heating oven / heating environment 308. A holding time t-Halt sufficient for adequately killing Salmonella is, for example, about 10 minutes, with the actual temperature being maintained between 72 °C and 72.5 °C. List of reference symbols 100 manufacturing processes 110 Process step washing 120 Process step portioning 130 Process step deburring 140 Process step selection of control antler piece 150 Process step: Packaging the other antler pieces 160 Process step heating process / heating of the antler pieces 170 Process step query whether target temperature reached 180 Process step start hold time 190 Process step query whether holding time has expired 191 Process step termination of heating process 200 control antler pieces 201 cover 202 core 203 Hole for (first) sensor 301 (first) sensor 302 (first) measuring line 302' second measuring line 303 (first) measuring device 303' second measuring device 304 Display field required core temperature 305 (first) display field core temperature 305' second display field core temperature 306 Heating temperature display field 307 Temperature controller heating temperature 308 Heating stove, heating environment t-UpW warm-up time t-Halt required holding time T-heat heating temperature T-actual (current) first actual temperature T-actual (current) second actual temperature T-setpoint temperature QUOTES CONTAINED IN THE DESCRIPTION

[0000] This list of documents submitted by the applicant was generated automatically and is included solely for the convenience of the reader. This list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions. Cited patent literature

[0000] DE 10 2013 220 217 B4

[0002]

Claims

[1] Packaged dog chew toys made from one or more pieces of antler, animal bone or other animal by-products of Category 3, characterized by a partially disinfected state such that Salmonella or Enterobacteriaceae are killed. [2] Dog chew toy according to claim 1, characterized by a partial disinfection treatment at a temperature between 65°C and 85°C or between 70°C and 80°C or between 70°C and 75°C for at least five or at least ten minutes, so that only or substantially only Salmonella or Enterobacteriaceae germs are killed. [3] Packaged and disinfected dog chew toy, in particular according to claim 1 or 2, available or obtained, comprising the following steps: • Providing (110,100 20,130) one, several or a plurality of the by-products, • Placing (150) the by-product(s) to be sterilized in one or more airtight or watertight sealable and heatable packages or bags, • Sealing the one or more packages or bags containing the by-product(s) contained therein, • Heating the by-product(s) in their respective sealed packaging or bag in a heating process (160) with a heat source to a predetermined target temperature (T-target) between 65°C and 85°C or between 70°C and 80°C or between 70°C and 75°C for a holding time (t-hold) of at least five or at least ten minutes, so that a respective partial disinfection of the by-product(s) takes place, • Removing the partially sterilized by-product(s) in their respective packaging as finished end products from the heating process (160) for the purpose of subsequently removing the partially sterilized dog chew toy(s) from the packaging. [4] Dog chew toy according to claim 3, characterized by that the provision of the by-product(s) comprises washing (110), preferably with tested washing water, or other cleaning, sawing, cutting and / or deburring (130) of antler or bone pieces. [5] Dog chew toy according to claim 3 or 4, characterized by that the heating to the target temperature (T-target) is carried out until a by-product actual temperature (T-actual) matches the target temperature (T-target). [6] Dog chew toy according to claim 5, characterized by that during the holding time (t-hold) the by-product actual temperature (T-actual) is kept in accordance with the setpoint temperature (T-setpoint). [7] Dog chew toy according to claim 5 or 6, characterized bythat the actual by-product temperature (T-ist) is determined by means of a temperature sensor (301) which is attached directly to an unpackaged control by-product (200), wherein the unpackaged control by-product (200) is arranged in the same heating environment (308) or subjected to the same heating process (160) as the one or more packages with similar by-products therein. [8] A dog chew toy according to claim 7, wherein the temperature sensor (301) is arranged in a core region (202) of the control antler or bone piece (200). [9] Dog chew toy according to one of claims 7 or 8, wherein a plurality of packages each containing by-products to be sterilized are arranged in the heating environment (308), characterized by that an unpackaged control by-product (200) is arranged under the packages, preferably in the middle. [10] Dog chew toy according to one of claims 7-9, wherein a by-product similar to the by-product(s) to be sterilized is used as the control by-product (200), but which has more mass or a larger diameter.

Images