Animal-based dough products, semi-processed products and methods of making same

Abstract

An animal-based dough product and method of making such a product, are disclosed. The method comprises: receiving non-used animal parts comprising at least bones and flesh; pre-crushing the non-used animal parts; adding water; milling the non-used animal parts and water using at least two milling stages to produce a first mixture having particle size not larger than 200 pm; and milling the first mixture at a colloid miller to produce a second mixture. The entire production stages may be performed at temperatures not exceeding 5°C.

Description

ANIMAL-BASED DOUGH PRODUCTS, SEMI-PROCESSED PRODUCTS AND METHODS OF MAKING SAMECROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application is a PCT Patent Application which claims the benefit of priority under 35 U.S.C. § 119(e) of U.S. Provisional Patent Application No. 63 / 534,171, filed 23 August 2023. The contents of the above applications are all incorporated by reference as if fully set forth herein in their entirety.FIELD OF THE INVENTION

[0002] The present invention relates generally to animal-based products. More specifically, the present invention relates to animal-based dough products, semi-processed products and methods of making same.BACKGROUND OF THE INVENTION

[0003] Processed animal-based products produce vast amounts of non-used animal parts. These non-used animal parts that include flesh, bones and skin, usually either being thrown away as waste, or used to produce animal food (e.g., for dogs, cats, and the like).

[0004] These non-used animal parts contain high nutritive values, which can be beneficial also for human consumption. However, currently, used processing methods make the non- used animal parts unsuitable for human consumption from at least the hygiene requirements and also the taste and texture.

[0005] Accordingly, there is a need for food products based on animal non-used animal parts suitable for human consumption.SUMMARY OF THE INVENTION

[0006] Some aspects of the invention are directed to a method of making an animal-based food product, comprising:(a) receiving non-used animal parts comprising at least bones and flesh;(b) pre-crushing the non-used animal parts;(c) adding water; and1RECTIFIED SHEET (RULE 91 )(d) milling the non-used animal parts and water using at least two milling stages to produce a first mixture having particle size not larger than 200 pm; and(e) milling the first mixture at a colloid miller to produce a second mixture, wherein the pre-crushing and the milling stages are performed at temperatures not exceeding 40 °C.

[0007] In some embodiments, the method may further include colling the colloid miller to a temperature below 1 °C. In some embodiments, the colloid miller may be operated at a speed of between 2000 to 18000 RPM.

[0008] In some embodiments, the method may further include maintaining the pre-crushed non-used animal parts, the first mixture, and the second mixture, at a temperature of at most 5 °C, during conveying processes between stages: (b), (c), (d) and (e).

[0009] In some embodiments, the method may further include mixing the second mixture with at least some of: carbohydrates; starch; fibers; egg powder; natural stabilizer; edible oil; gum; minerals; hydrocolloids; salts; flavors; and water, while maintaining the mixture at a temperature below 5 °C.

[0010] In some embodiments, the method may further include extruding the second mixture. In some embodiments, the method may further include boiling the extruded second mixture to produce the animal-based food product. In some embodiments, the method may further include the extruded second mixture to produce the animal-based food product.

[0011] Some additional aspects of the invention may be directed to a cooked animal-based dough product, comprising: between 5 to 40 wt.% proteins, from which at least 90 wt.% of the proteins are from animal sources; between 0.01 to 10 wt.% calcium; between 5 to 50 wt.% carbohydrates; between 0 to 1 wt.% cholesterol; between 1 to 12 wt.% saturated fat; and water in an amount of 20 to 80 wt.% from the total product. In some embodiments, the cooked animal-based dough product may be characterized by an average particle size smaller than 50 pm.

[0012] In some embodiments, the product is a fresh pasta. In some embodiments, the product is pizza dough and the water amount is between 20 to 70 wt.% of the total product.

[0013] In some embodiments, the cooked animal-based dough product may further include between 1 to 20 wt.% monounsaturated fat. In some embodiments, the cooked animal -based dough product may further include between 1 to 20 wt.% polyunsaturated fat. In some2RECTIFIED SHEET (RULE 91 )embodiments, the cooked animal-based dough product may further include between 5 to 20 wt.% hydrolyzed fat. In some embodiments, the cooked animal-based dough product may further include between 0.25 to 2 wt.% Omega 3.

[0014] In some embodiments, the cooked animal-based dough product may further include between 1 to 12 wt.% Omega 6. In some embodiments, the cooked animal-based dough product may further include between 3 to 12 wt.% mineral ash. In some embodiments, the cooked animal-based dough product may further include between 0.05 to 3 wt.% sodium.

[0015] In some embodiments, the animal source may be selected from, fish, beef, pork, chicken, duck, goose, and lamb. In some embodiments, the animal source may include at least bones and flesh. In some embodiments, the at least 90 wt.% of the proteins may be native proteins from animal sources.

[0016] Some additional aspects of the invention may be directed to a fried animal-based dough product, comprising: between 5 to 40 wt.% proteins, from which at least 90 wt.% of the proteins are from animal sources; between 0.01 to 5 wt.% calcium; between 5 to 50 wt.% carbohydrates; between 0 to 1 wt.% cholesterol; between 1 to 12 wt.% saturated fat; between 15 to 25 wt.% unsaturated fat; and between 20 to 40 wt.% of water. In some embodiments, the mixture is characterized by an average particle size smaller than 50 pm.

[0017] In some embodiments, the product is a snack.

[0018] In some embodiments, the fried animal-based dough product may further include between 5 to 20 wt.% monounsaturated fat. In some embodiments, the fried animal-based dough product may further include between 2 to 20 wt.% polyunsaturated fat. In some embodiments, the fried animal-based dough product may further include between 5 to 20 wt.% hydrolyzed fat. In some embodiments, the fried animal-based dough product may further include between 0.25 to 2 wt.% Omega 3. In some embodiments, the fried animalbased dough product may further include between 2 to 12 wt.% Omega 6.

[0019] In some embodiments, the fried animal-based dough product may further include between 1 to 12 wt.% mineral ash. In some embodiments, the fried animal-based dough product may further include between 0. 1 to 3 wt.% sodium.

[0020] In some embodiments, the animal source is selected from, fish, beef, pork, chicken, duck, goose, and lamb. In some embodiments, the animal source comprises ground, at least bones and flesh. In some embodiments, the at least 90 wt.% of the proteins are native proteins from animal sources.3RECTIFIED SHEET (RULE 91 )BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The subject matter regarded as the invention is particularly pointed out and distinctly claimed in the concluding portion of the specification. The invention, however, both as to organization and method of operation, together with objects, features, and advantages thereof, may best be understood by reference to the following detailed description when read with the accompanying drawings in which:

[0022] Fig. l is a flowchart of a method of making an animal-based food product according to some embodiments of the invention;

[0023] Fig. 2A is an image of non-used fish parts to be processed as an animal-based semifinished food product according to some embodiments of the invention;

[0024] Figs. 2B is an image of the animal-based semi-finished food product from non-used fish parts according to some embodiments of the invention;

[0025] Figs. 3A and 3B are images of an animal-based dough product in the form of pasta according to some embodiments of the invention.

[0026] It will be appreciated that for simplicity and clarity of illustration, elements shown in the figures have not necessarily been drawn to scale. For example, the dimensions of some of the elements may be exaggerated relative to other elements for clarity.DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0027] One skilled in the art will realize the invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The foregoing embodiments are therefore to be considered in all respects illustrative rather than limiting of the invention described herein. Scope of the invention is thus indicated by the appended claims, rather than by the foregoing description, and all changes that come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.

[0028] Some aspects of the invention are directed to animal-based dough products, ready- to-eat, or ready-to-cook (e.g., dry, fresh, etc.). Additional aspects are directed to an animalbased semi-finished food product that may be provided as raw material for producing animal-based dough products or other products, and the method of making these products.

[0029] An animal-based dough product and / or an animal-based semi-finished food product according to embodiments of the invention may include nutrition values that are not common in similar commercial products. For example, such products may contain high4RECTIFIED SHEET (RULE 91 )protein levels from animal sources, high calcium levels, and the less desired cholesterol level, as the products are based on non-used animal parts that include at least some of, bones and flesh and optionally skin, scales, and heads.

[0030] As used herein non-used animal parts refer to leftovers from the animal processing industry, prior to being defined by the regulations as “waste”. The non-used animal parts must be treated according to food consumption regulations, for example, accoridng to the EU2073 / 2005 standard and food safety protocols.

[0031] Reference is now made to Fig. 1 which is a flowchart of a method of making an animal-based food product according to some embodiments of the invention.

[0032] In step 110 the method may include receiving non-used animal parts comprising at least bones and flesh, and optionally also skin, scales, heads, and the like. The non-used animal parts may be received fresh (e.g., child, for example, to at most 5 °C) or frozen. Fresh non-used animal parts may be received from facilities for processing animal products, for example, fish, beef, pork, chicken, duck, goose, lamb, and the like . Usually in these facilities, the flesh is separated from the bones and / or, skin, scales, and internal parts (stomach) to form a processed product (e.g., fish fillet, minced meat, stakes, and the like). The outcome of this process is non-used animal parts including flesh, bones and skin, scales, and internal parts. In some embodiments, the pre-waste may then be frozen prior to the provision for further processing.

[0033] A nonlimiting example for non-used fist parts (e.g., non-used Tilapia parts) is given in Fig. 2A. In order to be suitable for human consumption the pre-waste should be kept under controlled microbiological conditions to minimize the growth of bacteria, and viruses, fungi, and the like.

[0034] In a nonlimiting example, the non-used animal parts may be processed (fresh or frozen) at a chilled temperature of at most than 5 °C. Thereby, ensuring the required microbiological conditions for human consumption for example, according to the requirements of the EU2073 / 2005 standard, and / or FDA and EPA safety levels in regulations and guidance - Appendix 5 - fish & fisheries, or any other suitable standard for food for human consumption.

[0035] In step 120, the method may include pre-crushing the fresh or frozen non-used animal parts using any suitable crusher. In some embodiments, the crusher may be cooled down to ensure that the fresh non-used animal parts temperature does not exceed 40 °C, for5RECTIFIED SHEET (RULE 91 )example, the temperature may not exceed 35 °C, 30 °C, 25 °C, 20 °C, 4 °C, 3 °C, 2 °C, 2°C, or less. In some embodiments, the temperature may not exceed 20 °C or 10 °C.

[0036] In step 130, water may be added (not mandatory) to the crushed fresh non-used animal parts. For example, 20 to 70 wt.% water from the total semi-finished product may be added to crushed fresh non-used animal parts. The amount of water may be determined based on the required texture, fluidity, and formability of the semi-finished product. In some embodiments, the amount of added water may be between, 20 to 30 wt.%, between, 30 to 40 wt.%, between, 40 to 50 wt.%, between, 50 to 60 wt.%, between, 60 to 70 wt.%, and any value or range in between.

[0037] In step 140, the method may include milling the non-used animal parts non-used animal parts and water using at least two milling stages to produce a first mixture having a particle size not larger than 200 pm. For example, the mixture of water and crushed fresh non-used animal parts may be introduced to a series of millers from the course to the finer. In a nonlimiting example, 2, 3, 4, or 5 millers may be used for milling the mixture. In some embodiments, all the millers may be cooled down to ensure that the milling temperature does not exceed 40 °C, does not exceed 35 °C, does not exceed 30 °C, does not exceed 25°C, does not exceed 5 °C does not exceed 3 °C, does not exceed 2 °C or less. In some embodiments, the final particle size of the ground first mixture is not larger than 200 pm.

[0038] In step 150, the method may include milling the first mixture at a colloid miller to produce a second mixture. In some embodiments, the colloid miller to a temperature below 40 °C, for example, below 35 °C, below 30 °C, below 20 °C, below 5 °C, below 3 °C, below3 °C, below 2 °C, below 1 °C, or less.

[0039] A colloid miller may process the first mixture by reducing the particle size through shearing and grinding actions. A colloid miller consists of a rotor and a stator, which create a high-shear environment. The rotor rotates at high speeds, generating a centrifugal force that pushes the mixture through the narrow gap (e.g., zero gap, at negative tolerance) between the rotor and the stator. This action subjects the mixture to intense mechanical forces, breaking down the particles to achieve a fine and uniform consistency. Colloid millers are known to be suitable for milling hard materials (e.g., grains, hard particles, and the like). In some embodiments, the colloid miller may be operated at a speed of between 2000 to 18000 RPM.6RECTIFIED SHEET (RULE 91 )

[0040] The colloid miller, accoridng to embodiments of the invention, may operate at controlled temperatures, e.g., below 40 °C, to maintain the integrity of the mixture. Cooling mechanisms ensure that the temperature remains below specified thresholds, such as below 35 °C, to prevent thermal degradation of the components. The colloid miller can achieve particle sizes smallerthan 100 pm, and in some embodiments, smaller than 50 pm or 25 pm, depending on the specific requirements of the process.

[0041] In some embodiments, the colloid miller was surprisingly found as suitable for processing mixtures containing non-used animal parts, as the non-used animal parts contain soft material in addition to the hard bones. The high-shear environment effectively homogenizes the mixture, ensuring a consistent texture and particle size distribution.

[0042] In some embodiments, the method may include maintaining the pre-crushed the non- used animal parts, the first mixture, and the second mixture, at a temperature of at most 5 °C, during conveying processes between steps, 120, 130, 140, and 150. Therefore, any conveying tubes, conveyors, pipes, and the like, that are included in the process, may be cooled down, to 5 °C or less, (e.g., 4 °C, 3 °C, 2 °C, 1 °C, 0 °C, or less). For example, the conveying tubes, conveyors, pipes, and the like may be covered by thermal insolation, and / or cooled by cooling pipes.

[0043] In some embodiments, the method may include freezing the ground mixture to a temperature below -1 °C. In some embodiments, the method may include cooling the ground mixture to a temperature below 5 °C. In some embodiments, the method may include packing the ground mixture in suitable packages and delivering the packages to potential consumers (e.g., food producers) under a controlled atmosphere (e.g., a temperature below 5 °C, -1 °C, or less). An image of a fish-based semi-finished food product is shown in Fig. 2B.

[0044] The outcome of method steps 110-150 (e.g., the second mixture) is a semi-finished food product, comprising: a mixture comprising, from the total mixture: between 5 to 60 wt.% native proteins, from animal sources; between 0.5 to 5 wt.% calcium; between 0 to 1 cholesterol; and between 5 to 20 wt.% saturated fat; and water in an amount of 20 to 70 wt.% from the total product,7RECTIFIED SHEET (RULE 91 )wherein the mixture is characterized by particles smaller than 50 pm, and fulfills the requirements of the EU2073 / 2005 standard for being suitable for human consumption.

[0045] In some embodiments, the animal source may be selected from, fish, beef, pork, chicken, duck, goose, and lamb. For example, the amount of native proteins, from animal sources in the mixture may be between 5 to 10 wt.%, between 10 to 20 wt.%, between 20 to 30 wt.%, between 20 to 40 wt.%, between 30 to 50 wt.%, between 40 to 60 wt.%, and any value or range in between.

[0046] In some embodiments, the amount of calcium in the second mixture may be between 0.5 to 1 wt.%, between 1 to 2 wt.%, between 2 to 4 wt.%, between 3 to 5 wt.%, and any value or range in between.

[0047] In some embodiments, the amount of cholesterol in the second mixture may be between 0 to 0.2 wt.%, between 0.2 to 0.5 wt.%, between 0.5 to 0.75 wt.%, between 0.5 to 1 wt.% and any value or range in between.

[0048] In some embodiments, the amount of saturated fat in the mixture may be between 20 to 30 wt.%, between 30 to 40 wt.%, between 40 to 50 wt.%, between 40 to 60 wt.%, between 50 to 70 wt.% and any value or range in between.

[0049] In some embodiments, the second mixture is characterized by particles smaller than50 pm. In some embodiments, the second mixture is characterized by particles smaller than40 pm. In some embodiments, the second mixture is characterized by particles smaller than25 pm. In some embodiments, the semi-finished food product has a temperature below -1°C orbelow 5 °C.

[0050] In some embodiments, the second mixture further comprises between 0 to 10 wt.% carbohydrates. For example, the amount of carbohydrates from the total mixture may be between 0 to 2 wt.%, between 1 to 4 wt.%, between 3 to 7 wt.%, and between 8 to 10 wt.%.

[0051] In some embodiments, the second mixture further comprises between 5 to 30 wt.% monounsaturated fat from the total mixture. For example, the amount of monounsaturated fat from the total mixture may be between 5 to 10 wt.%, between 10 to 20 wt.%, between 15 to 25 wt.%, between 20 to 30 wt.% and any value or range in between.

[0052] In some embodiments, the second mixture further comprises between 2 to 20 wt.% polyunsaturated fat from the total mixture. For example, the amount of polyunsaturated fat8RECTIFIED SHEET (RULE 91 )from the total mixture is between 2 to 5 wt.%, between 5 to 10 wt.%, between 5 to 15 wt.%, between 10 to 20 wt.% and any value or range in between.

[0053] In some embodiments, the second mixture further comprises between 5 to 40 wt.% hydrolyzed fat from the total mixture. For example, the amount of hydrolyzed fat from the total mixture may be between 5 to 10 wt.%, between 5 to 20 wt.%, between 10 to 20 wt.%, between 10 to 30 wt.%, between 15 to 25 wt.%, between 30 to 40 wt.% and any value or range in between.

[0054] In some embodiments, the second mixture further comprises between 0.25 to 3 wt.% Omega 3 from the total mixture. For example, the amount of Omega 3 from the total mixture may be between 0.25 to 0.5 wt.%, between 0.25 to 1 wt.%, between 0.5 to 1.5 wt.%, between 1 to 2 wt.%, between 1.5 to 3 wt.% and any value or range in between.

[0055] In some embodiments, the second mixture further comprises between 1 to 12 wt.% Omega 6 from the total mixture. For example, the amount of Omega 6 from the total mixture may be between 1 to 2 wt.%, between 1 to 3 wt.%, between 2 to 4 wt.%, between 3 to 5 wt.%, between 5 to 7 wt.%, between 6 to 9 wt.%, between 8 to 10 wt.%, between 9 to 12 wt.% and any value or range in between.

[0056] In some embodiments, the second mixture further comprises between 5 to 60 wt.% mineral ash from the total mixture. For example, the amount of mineral ash from the total mixture may be between 5 to 10 wt.%, between 10 to 30 wt.%, between 20 to 40 wt.%, between 30 to 50 wt.%, between 40 to 60 wt.% and any value or range in between.

[0057] In some embodiments, the second mixture further comprises between 0 to 3 wt.% sodium from the total mixture. For example, the amount of sodium from the total mixture may be between 0 to 1 wt.%, between 0.5 to 2 wt.%, between 1.5 to 2.5 wt.%, between 2 to 3 wt.% and any value or range in between.

[0058] In some embodiments, the method may include mixing the second mixture with one or more of, carbohydrate (e.g., starches, fibers, etc.), hydrocolloids, minerals; egg powder; natural stabilizer; edible oil; gum; salts; flavors; and water, while maintaining the mixture at a temperature below 5 °C, below 4 °C, below 3 °C, below 1 °C or less.

[0059] In some embodiments, the method may further include extruding the second mixture and then cooking or frying the extruded mixture.

[0060] In some embodiments, the second mixture may be extruded directly into boiling water, for example, for making, pasta-like cooked animal-based dough product. The second9RECTIFIED SHEET (RULE 91 )mixture is extruded into desired pasta shapes, such as spaghetti, linguini, or fosilli. The extruded the second mixture is then boiled in water to create a cooked pasta product. This boiling process ensures that the pasta is folly cooked and suitable for human consumption, meeting stringent food safety standards. The resulting pasta offers a nutritious alternative to traditional pasta, providing high protein levels from animal sources, essential minerals, and healthy fats. This innovative approach not only enhances the nutritional profile of the pasta but also contributes to reducing waste from the animal processing industry by utilizing animal pre-waste in a valuable and sustainable manner.

[0061] In some embodiments, second mixture may be extruded directly into a boiling frying oil, to be fried in order to produce animal-based dough snacks. The second mixture may be extruded into desired shapes and sizes, such as fosilli-like or other snack forms. The extruded dough is then fried in boiling oil to create crispy and flavorfol animal-based snacks. The frying process not only enhances the texture and taste but also ensures that the product is suitable for human consumption by meeting food safety standards. These fried snacks offer a nutritious alternative to traditional snacks, providing high protein levels from animal sources, essential minerals, and healthy fats, while minimizing waste from the animal processing industry.

[0062] In a nonlimiting example, the semi-finished fish-based product of Fig. 2B was mixed with between 10-25 wt.% of egg powder, between 7 to 25 wt.% starch, between 0.001-0.024 wt.% carrageenan, between 0- 0.036 wt.% vegetable oil, between 0.004-0.01wt.% Locust Bean Gum (LBG), salt, and calcium citrate. The mixture was then extruded and boiled in water to produce the pasta shown in Figs. 3A and 3B. Fig. 3A shows the as cooked pasta, and Fig. 3B the cooked pasta with basil source.

[0063] One possible product of this method may be a cooked (e.g., boiled) animal-based dough product, comprising: between 5 to 40 wt.% proteins, from which at least 90 wt.% of the proteins are from animal sources; between 0.01 to 5 wt.% calcium; between 5 to 50 wt.% carbohydrates; between 0 to 1 wt.% cholesterol; and between 1 to 12 wt.% saturated fat; and water in an amount of 20 to 80 wt.% from the total product,10RECTIFIED SHEET (RULE 91 )wherein the cooked animal-based dough product is characterized by an average particle size smaller than 50 pm.

[0064] Another possible product of the process is a fried animal-based dough product, comprising: between 5 to 40 wt.% proteins, from which at least 90 wt.% of the proteins are from animal sources; between 0.01 to 5 wt.% calcium; between 5 to 50 wt.% carbohydrates; between 0 to 1 wt.% cholesterol; between 1 to 6 wt.% saturated fat; between 15 to 25 wt.% unsaturated fat (e.g., oil); between 15 to 30 wt% hydrolyzed fat; and between 20 to 40 wt.% of water,

[0065] In some embodiments, the fried animal-based dough product is characterized by an average particle size smaller than 50 pm.

[0066] In some embodiments, the animal source may be selected from, fish, beef, pork, chicken, duck, goose, and lamb. For example, the amount of proteins, in the mixture may be between 5 to 10 wt.%, between 10 to 20 wt.%, between 20 to 30 wt.%, between 20 to 40 wt.%, and any value or range in between. In some embodiments, the animal source may include: ground, bones, skin, and flesh. In some embodiments, at least 90 wt.% of the proteins are native proteins from animal sources.

[0067] In some embodiments, the amount of carbohydrates in the animal-based dough product may be between 5 to 15 wt.%, between 10 to 20 wt.%, between 15 to 25 wt.%, between 20 to 40 wt.%, between 30 to 50 wt.% and any value or range in between. In some embodiments, the carbohydrates may include: starch, cellulose, sugars, inulin, and the like.

[0068] In some embodiments, the amount of calcium in the animal-based dough product may be between 0.01 to 0.05 wt.%, between 0.05 to 0.1 wt.%, between 0.1 to 0.25 wt.%, between 0.25 to 1 wt.%, between 0.5 to 1 wt.%, between 0.75 to 2 wt.%, between 2 to 4 wt.%, between 3 to 5 wt.% and any value or range in between.

[0069] In some embodiments, the amount of cholesterol in the animal-based dough product may be between 0 to 0.2 wt.%, between 0.2 to 0.5 wt.%, between 0.5 to 0.75 wt.%, between 0.5 to 1 wt.%, and any value or range in between. In some embodiments, the animal-based11RECTIFIED SHEET (RULE 91 )dough product may be excluded from any type of cholesterol or may include traces of cholesterol, for example, less than 0.2 wt.%.

[0070] In some embodiments, the amount of saturated fat in the animal-based dough product may be between 1 to 3 wt.%, between 2 to 4 wt.%, between 3 to 5 wt.%, between 5 to 9 wt.%, between 8 to 12 wt.%, and any value or range in between.

[0071] . In some embodiments, the animal -based dough product is characterized by an average particle size smaller than 100 pm. In some embodiments, the animal-based dough product is characterized by an average particle size smaller than 50 pm. In some embodiments, the animal-based dough product is characterized by an average particle size smaller than 25 pm.

[0072] In some embodiments, the animal-based dough product may include between 1 to 20 wt.% monounsaturated fat from the total product. For example, the amount of monounsaturated fat from the total product may be between 1 to 5 wt.%, between 5 to 10 wt.%, between 7 to 15 wt.%, between 10 to 15 wt.%, between 10 to 20 wt.% and any value or range in between.

[0073] In some embodiments, wherein the animal-based dough product may include between 2 to 20 wt.% polyunsaturated fat from the product. For example, the amount of polyunsaturated fat from the total product is between 2 to 5 wt.%, between 5 to 10 wt.%, between 5 to 15 wt.%, between 10 to 20 wt.% and any value or range in between.

[0074] In some embodiments, the animal-based dough product may include between 5 to 30 wt.% hydrolyzed fat from the total product. For example, the amount of hydrolyzed fat from the product may be between 5 to 10 wt.%, between 5 to 15 wt.%, between 10 to 20 wt.%, and any value or range in between.

[0075] In some embodiments, the animal-based dough product comprises between 0.25 to 2 wt.% Omega 3 from the product. For example, the amount of Omega 3 from the total mixture may be between 0.25 to 0.5 wt.%, between 0.25 to 1 wt.%, between 0.5 to 1.5 wt.%, between 1 to 2 wt.%, between 1.5 to 2 wt.% and any value or range in between.

[0076] In some embodiments, the animal-based dough product may include between 1 to 12 wt.% Omega 6 from product. For example, the amount of Omega 6 from the product may be between 1 to 2 wt.%, between 2 to 3 wt.%, between 2 to 4 wt.%, between 3 to 5 wt.%, between 5 to 7 wt.%, between 6 to 9 wt.%, between 8 to 10 wt.%, between 9 to 12 wt.% and any value or range in between.12RECTIFIED SHEET (RULE 91 )

[0077] In some embodiments, the animal-based dough product comprises between 1 to 12 wt.% mineral ash from the product. For example, the amount of mineral ash from the product may be between 1 to 3 wt.%, between 3 to 5 wt.%, between 4 to 6 wt.%, between 5 to 7 wt.%, between 6 to 9 wt.%, between 8 to 12 wt.% and any value or range in between.

[0078] In some embodiments, the animal-based dough product comprises between 0.05 to 3 wt.% sodium from the product. For example, the amount of sodium from the product may be between 0.05 to 0.1 wt.%, between 0.1 to 0.5 wt.%, between 0.5 to 1 wt.%, between 0.5 to 2 wt.%, between 1.5 to 2.5 wt.%, between 2 to 3 wt.%, and any value or range in between.

[0079] In some embodiments, the animal-based dough product is dry pasta, and the water content is between 5 to 12 wt.% of the total product. For example, the amount of water in dry pasta may be between 5 to 7 wt.%, between 6 to 8 wt.%, between 7 to 10 wt.%, between 9 to 12 wt.% and any value or range in between.

[0080] In some embodiments, the product is a boiled pasta (as shown in Figs.3A and 3B), and the water content is between 20 to 80 wt.% of the total product. For example, the amount of water in fresh pasta may be between 20 to 40 wt.%, between 30 to 50 wt.%, between 40 to 60 wt.%, between 50 to 70 wt.%, between 60 to 80 wt.% and any value or range in between.

[0081] In some embodiments, the product is pizza dough and the water content is between 20 to 70 wt.% of the total product. For example, the amount of water in pizza dough may be between 20 to 40 wt.%, between 30 to 50 wt.%, between 40 to 60 wt.%, between 50 to 70 wt.%, between 60 to 70 wt.% and any value or range in between.

[0082] In some embodiments, the product is fried snacks and the water content is between 25 to 40 wt.% of the total product. For example, the amount of water in the fried snacks may be between 20 to 25 wt.%, between 25 to 30 wt.%, between 30 to 35 wt.%, between 35 to 40 wt.%, and any value or range in between.

[0083] As should be understood by the one skilled in the art the animal-based dough product can be used for preparing a variety of additional dough products, such as, bread, burekas, pelmeni, empanadas, and the like. The invention is not limited to pizza and pasta.ExamplesSemi-finished product

[0084] A nonlimiting example of the nutritive content of a fish-based semi-finished product (e.g., second mixture), are disclosed in the tables 1.13RECTIFIED SHEET (RULE 91 )

[0085] Table 1- Fish-based semi-finished productIngredient Weight per 100 gWater 80.70 g / WO gProtein 8.03 g / 100 gMineral Ash 2.25 g / 100 gCalcium 694.00 mg / 100 gSodium AA 53.00 mg / 100 gCholesterol 65.6 mg / 100 gHydrolyzed Fat 8.94 g / 100 gSaturated Fat 3.188 g / WO gMonounsaturated Fat 4.256 g / WO gPolyunsaturated Fat 1.495 g / WO gOmega 3 0.220 g / 100 gOmega 6 1.275 g / 100 gEnergy 113 Kcal / lOOgCooked animal-based dough product

[0086] Nonlimiting examples of the nutritive content of several cooked animal -based dough products made from fish waste, chicken waste, and beef waste are given in Tables 2, 3, and 4.

[0087] Table 2- Fish-based cooked pastaIngredient Weight per 100 gWater 66.37 g / WO gProtein 9.44 g / 100 gMineral Ash 3.24 g / 100 gCalcium 272.00 mg / 100 gSodium AA 643.00 mg / 100 gCarbohydrates 14.92 g / 100 gCholesterol 16.1 mg / 100 gHydrolyzed Fat 6.03 g / 100 g14RECTIFIED SHEET (RULE 91 )Saturated Fat 1.373 g / WO gMonounsaturated Fat 3.205 g / WO gPolyunsaturated Fat 1.451 g / 100 gOmega 3 0.375 g / lOO gOmega 6 1.076 g / 100 gEnergy 152 Kcal / lOOg

[0088] Table 3- Chicken-based cooked pastaIngredient Weight per 100 gWater 62.735 g / 100Protein 11.1 g / lOO gMineral Ash 0Calcium 17.0 mg / 100 gSodium AA 83 mg / 100 gCarbohydrates 17.15 g / 100 gCholesterol 85 mg / 100 gHydrolyzed Fat 4.3 g / 100 gSaturated Fat 1.05 g / 100 gMonounsaturated Fat 2.40 g / 100 gPolyunsaturated Fat 1.08 g / 100 gOmega 3 0Omega 6 0Energy 175 Kcal / lOOg

[0089] Table 4- Beef-based cooked pastaIngredient Weight per 100 gWater 53.661 g / 100 gProtein 12.60 g / 100 gMineral Ash 015RECTIFIED SHEET (RULE 91 )Calcium 7.0 mg / 100 gSodium AA 72 mg / 100 gCarbohydrates 18.65 g / 100 gCholesterol 90 mg / 100 gHydrolyzed Fat 7.5 g / 100 gSaturated Fat 1.72 g / 100 gMonounsaturated Fat 3.92 g / 100 gPolyunsaturated Fat 1.78 g / 100 gOmega 3 0Omega 6 0Energy 188 Kcal / lOOgFried animal-based dough productNonlimiting examples of the nutritive content of a fried animal-based dough product made from fish waste are given in Table 5.

[0090] Table 5- Fish-based fried snackIngredient Weight per 100 gWater 33.4 g / 100 gProtein 16.71 g / WO gMineral Ash 2.52 g / 100 gCalcium 0.06 g / 100 gSodium AA 0.48 g / 100 gCarbohydrates 26.32 g / lOO gHydrolyzed Fat 21.41. g / lOO gSaturated Fat 2.43 g / 100 gMonounsaturated Fat 12.35 g / lOO gPolyunsaturated Fat 6.63 g / 100 gOmega 3 1.48 g / 100 gOmega 6 5.15 g / 100 g16RECTIFIED SHEET (RULE 91 )

[0091] As shown in Tables 2 to 5 the animal-based dough products, accoridng to embodiments of the invention, offer improved nutrition values in comparison to commercial wheat-based or other grams-based pasta or fried snacks. These innovative products may be formulated using a mixture of non-used animal parts, which includes high levels of native proteins, essential minerals, and healthy fats. Unlike traditional grain-based products, animal-based dough products provide significantly higher protein content derived from animal sources, which are essential for muscle growth and repair. Additionally, these products are rich in Omega-3 and Omega-6 fatty acids, which are crucial for heart health and cognitive function.

[0092] The inclusion of calcium and other minerals further enhances the nutritional profile, making these products a superior alternative to conventional options. By utilizing animal pre-waste, the invention not only addresses the issue of food waste but also creates a sustainable and nutritious food source. Whether in the form of boiled pasta or fried snacks, animal-based dough products deliver a balanced and nutrient-dense option that meets the dietary needs of consumers while promoting environmental sustainability.

[0093] Unless explicitly stated, the method embodiments described herein are not constrained to a particular order or sequence. Furthermore, all formulas described herein are intended as examples only and other or different formulas may be used. Additionally, some of the described method embodiments or elements thereof may occur or be performed at the same point in time.

[0094] While certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents may occur to those skilled in the art. It is, therefore, to be understood that the appended claims are intended to cover all such modifications and changes as fall within the true spirit of the invention.

[0095] Various embodiments have been presented. Each of these embodiments may of course include features from other embodiments presented, and embodiments not specifically described may include various features described herein.17RECTIFIED SHEET (RULE 91 )

Claims

CLAIMS1. A method of making an animal -based food product, comprising:(a) receiving non-used animal parts comprising at least bones and flesh;(b) pre-crushing the non-used animal parts;(c) adding water; and(d) milling the non-used animal parts and water using at least two milling stages to produce a first mixture having particle size not larger than 200 pm; and(e) milling the first mixture at a colloid miller to produce a second mixture, wherein the pre-crushing and the milling stages are performed at temperatures not exceeding 40 °C.

2. The method of claim 1, further comprising colling the colloid miller to a temperature below 1 °C.

3. The method of claim 1 or claim 2, wherein the colloid miller is operated at a speed of between 2000 to 18000 RPM.

4. The method of any one of claims 1 to 3, further comprising maintaining the pre-crushed the non-used animal parts, the first mixture, and the second mixture, at a temperature of at most 35 °C, during conveying processes between stages: (b), (c), (d) and (e).

5. The method of any one of claims 1 to 4, further comprising: adding and mixing the second mixture with at least some of: carbohydrate; starch; fibers; egg powder; natural stabilizer; edible oil; gum; minerals; hydrocolloids; salts; flavors; and18RECTIFIED SHEET (RULE 91 )water, while maintaining the mixture at a temperature below 40 °C.

6. The method of claim 4, further comprising extruding the second mixture.

7. The method of claim 5, further comprising boiling the extruded second mixture to produce the animal-based food product.

8. The method of claim 5, further comprising frying the extruded second mixture to produce the animal-based food product.

9. A cooked animal-based dough product, comprising: between 5 to 40 wt.% proteins, from which at least 90 wt.% of the proteins are from animal sources; between 0.01 to 10 wt.% calcium; between 5 to 50 wt.% carbohydrates; between 0 to 1 wt.% cholesterol; between 1 to 12 wt.% saturated fat; and water in an amount of 20 to 80 wt.% from the total product, wherein the cooked animal-based dough product is characterized by an average particle size smaller than 50 pm.

10. The cooked animal-based dough product of claim 9, wherein the product is fresh pasta.

11. The cooked animal-based dough product of claim 9, wherein the product is pizza dough and the water amount is between 20 to 70 wt.% from the total product.

12. The cooked animal-based dough product of claim 9 or claim 11, comprising between 1 to 20 wt.% monounsaturated fat.

13. The cooked animal -based dough product of any one of claims 9 to 12, comprising between 1 to 20 wt.% polyunsaturated fat.

14. The cooked animal -based dough product of any one of claims 9 to 13, comprising between 5 to 20 wt.% hydrolyzed fat.

15. The cooked animal -based dough product of any one of claims 9 to 14, comprising between 0.25 to 2 wt.% Omega 3.

16. The cooked animal -based dough product of any one of claims 9 to 15, comprising between 1 to 12 wt.% Omega 6.19RECTIFIED SHEET (RULE 91 )17. The cooked animal -based dough product of any one of claims 9 to 16, comprising between 3 to 12 wt.% mineral ash.

18. The cooked animal -based dough product of any one of claims 9 to 17, comprising between 0.05 to 3 wt.% sodium.

19. The cooked animal -based dough product of any one of claims 9 to 18, wherein the animal source is selected from, fish, beef, pork, chicken, duck, goose, and lamb.

20. The cooked animal -based dough product of any one of claims 9 to 19, wherein the animal source comprises, at least bones and flesh.

21. The cooked animal -based dough product of any one of claims 9 to 20, wherein the at least 90 wt.% of the proteins are native proteins from animal sources.

22. A fried animal-based dough product, comprising: between 5 to 40 wt.% proteins, from which at least 90 wt.% of the proteins are from animal sources; between 0.01 to 5 wt.% calcium; between 5 to 50 wt.% carbohydrates; between 0 to 1 wt.% cholesterol; between 1 to 12 wt.% saturated fat; between 15 to 25 wt.% unsaturated fat; and between 20 to 40 wt.% of water, wherein the mixture is characterized by an average particle size smaller than 50 pm.

23. The fried animal-based dough product of claim 22, wherein the product is a snack.

24. The fried animal -based dough product of claim 21 or claim 22, comprising between 5 to 20 wt.% monounsaturated fat.

25. The fried animal-based dough product of any one of claims 22 to 24, comprising between 2 to 20 wt.% polyunsaturated fat.

26. The fried animal-based dough product of any one of claims 22 to 25, comprising between 5 to 20 wt.% hydrolyzed fat.20RECTIFIED SHEET (RULE 91 )27. The fried animal-based dough product of any one of claims 22 to 26, comprising between 0.25 to 2 wt.% Omega 3.

28. The fried animal-based dough product of any one of claims 22 to 27, comprising between 2 to 12 wt.% Omega 6.

29. The fried animal-based dough product of any one of claims 22 to 28, comprising between 1 to 12 wt.% mineral ash.

30. The fried animal-based dough product of any one of claims 9 to 17, comprising between 0.1 to 3 wt.% sodium.

31. The fried animal-based dough product of any one of claims 9 to 18, wherein the animal source is selected from, fish, beef, pork, chicken, duck, goose, and lamb.

32. The animal-based dough product of any one of claims 9 to 19, wherein the animal source comprises, at least bones and flesh.

33. The animal-based dough product of any one of claims 9 to 20, wherein the at least 90 wt.% of the proteins are native proteins from animal sources.21RECTIFIED SHEET (RULE 91 )

Images