Pet chews

Abstract

A pet chewable article comprising a pet chewable article formed from a plurality of physically engaged extrudates including a first extrudate and a second extrudate, wherein the first extrudate is porous and formed from a first extrudate composition containing starch, and the second extrudate is formed from a second extrudate composition containing meat, and the first extrudate contains pores having pore diameters in the range of 0.5 to 3 mm.

Description

[Technical Field]

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of the filing date of U.S. Provisional Patent Application No. 63 / 477,249, filed December 27, 2023.

[0002]

[0002] The present disclosure provides, inter alia, articles in the form of pet chews and treats that can be formed from at least one expanded (porous) starch-containing composition, which may contain meat, and at least one non-starch-containing composition, which contains meat. The at least one starch-containing composition and the at least one non-starch-containing composition can be extruded in separate extruders as elongated extrudates (e.g., strands), and the resulting respective extrudate compositions can be physically (e.g., mechanically) engaged, such as by braiding, twisting (spiral winding), and / or knotting. [Background technology]

[0003]

[0003] Pet chews made from starch have been reported. For example, U.S. Patent No. 6,180,161, entitled "Heat Modifiable Edible Dog Chew," reports that dog chews formulated from a mixture of corn starch and potato starch can be provided, where the moisture level of the injection-molded dog chew is controlled at a level of about 10.0% after molding. The dog chews are identified as providing adjustable hardness by exposing the chews to microwave radiation.

[0004]

[0004] U.S. Patent No. 6,126,978, entitled "Edible Dog Chew," discloses a thermally expandable dog chew comprising primarily injection-molded potato starch, calcium carbonate, to which fruit flavorings, food colorings, or breath sweeteners have been added.

[0005]

[0005] U.S. Patent No. 6,093,441, entitled "Heat Modifiable Dog Chew," reports a dog chew formulated from peanut flour, casein, and vegetable starch carbohydrates, where the hardness can be modified by the dog owner to suit a particular dog.

[0006]

[0006] U.S. Patent No. 6,056,991, entitled "Turkey and Rice Dog Chew with Modifiable Texture," reports a dog chew that is primarily composed of turkey meal, rice meal, casein, and starch carbohydrates, the hardness of which can be modified by the dog owner to suit a particular dog.

[0007]

[0007] U.S. Patent No. 8,677,943, entitled "Animal Chew Formed of Interwoven Strips of Edible Resin," reports a woven chewable toy for animals comprising one or more edible resins, such as rawhide, meat jerky, and starch, in strip form woven together to provide a planar article. Summary of the Invention [Problem to be solved by the invention]

[0008]

[0008] Therefore, there remains a need to provide edible pet chews that are formed from two different material compositions and are physically engaged by braiding, twisting (spiral wrapping), and / or knotting, etc. [Means for solving the problem]

[0009]

[0009] A chewable article for pets is provided, which is formed from a plurality of physically engaged extrudates including a first extrudate and a second extrudate, the first extrudate being porous and formed from a first extrudate composition containing starch, and the second extrudate being formed from a second extrudate composition containing meat, and the first extrudate containing pores having pore diameters in the range of 0.5 to 3 mm.

[0010]

[0010] In at least one embodiment, the first extrudate composition contains rice flour, pea protein, and meat, and the meat of the first extrudate composition is at least one of red meat, white meat, chicken, duck, and salmon.

[0011] In at least one embodiment, the starch of the first extrudate composition is at least one of corn starch and potato starch.

[0012]

[0012] In at least one embodiment, the second extrudate composition does not contain starch, and the meat of the second extrudate composition is at least one of red meat, white meat, chicken, duck, and salmon.

[0013] In at least one embodiment, the second extrudate is porous and contains pores having pore diameters in the range of 0.5 to 3 mm.

[0014] In at least one embodiment, the second extrudate composition contains rice flour, starch and pea protein.

[0015] In at least one embodiment, the first extrudate and the second extrudate are knotted at opposite ends of the pet chew article.

[0016] In at least one embodiment, the plurality of physically associated extrudates includes a third extrudate formed from a third extrudate composition.

[0017] In at least one embodiment, the first extrudate, the second extrudate, and the third extrudate are braided along the length of the pet chew article.

[0018] 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 article.

[0019] In at least one embodiment, the third extrudate composition comprises bovine hide.

[0020] In at least one embodiment, the third extrudate composition contains meat.

[0021] In at least one embodiment, the third extrudate composition contains rice flour.

[0022] In at least one embodiment, the third extrudate composition contains sweet potato.

[0023] In at least one embodiment, the third extrudate is porous and contains pores having pore diameters in the range of 0.5 to 3 mm, and the third extrudate composition contains starch.

[0024]

[0024] In at least one embodiment, a method of forming a pet chew article includes extruding a first extrudate from a first extruder, the first extrudate being porous and formed from a first extrudate composition containing starch; extruding a second extrudate from a second extruder, the second extrudate being formed from a second extrudate composition containing meat; and physically engaging the first extrudate and the second extrudate with each other, the first extrudate having a pore diameter in the range of 0.5 to 3 mm, the first extrudate exiting the first extruder with a moisture content of 20 to 26% by weight of the first extrudate, and the second extrudate exiting the second extruder with a moisture content of 24 to 31% by weight of the second extrudate.

[0025]

[0025] In at least one embodiment, the method further includes evaporating water in the first extruder during extrusion and under extrusion pressure to form water vapor that is pressurized in the first extruder, and reducing the pressure on the water vapor in the first extrudate as the first extrudate exits the first extruder, expanding the water vapor in the first extrudate and forming pores in the first extrudate.

[0026]

[0026] In at least one embodiment, the method further includes introducing components of a first formulation into a first extruder, wherein the components include starch of the first extrudate composition and the water evaporated in the first extruder is provided from within the components of the first formulation.

[0027]

[0027] In at least one embodiment, the method further includes evaporating water in the second extruder during extrusion and under extrusion pressure to form water vapor which is pressurized in the second extruder; expanding the water vapor in the second extrudate as the second extrudate exits the second extruder to form pores in the second extrudate, thereby limiting the pressure on the water vapor in the second extrudate due to the porosity of the second extrudate; and introducing components of a second formulation into the second extruder, the components comprising the meat of the second extrudate composition, and the water evaporated in the second extruder being provided from within the components of the second formulation.

[0028]

[0028] In at least one embodiment, the method further includes extruding a third extrudate from a third extruder, the third extrudate being formed from a third extrudate composition containing meat; physically engaging the first extrudate, the second extrudate and the third extrudate with one another; evaporating water in the third extruder during extrusion and under extrusion pressure to form water vapor which is pressurized in the third extruder, and the third extrudate expanding the water vapor in the third extrudate as it exits the third extruder forming pores in the third extrudate, thereby reducing the pressure on the water vapor in the third extrudate as the third extrudate is porous; and introducing components of a third formulation into the third extruder, the components comprising the meat of the third extrudate composition and the water evaporated in the third extruder being provided from within the components of the third formulation.

[0029]

[0029] The above-mentioned and other features of the present disclosure, as well as the manner in which they are achieved, will become more apparent and be better understood by reference to the following description of the embodiments described in this specification in conjunction with the accompanying drawings. [Brief explanation of the drawings]

[0030] [Figure 1]

[0030] This is a first pet chew article according to the present disclosure. [Figure 2]

[0031] 1 is another pet chew article according to the present disclosure. [Figure 3]

[0032] 1 is another pet chew article according to the present disclosure. [Figure 4]

[0033] 1 is another pet chew article according to the present disclosure. [Figure 5]

[0034] 1 is another pet chew article according to the present disclosure. [Figure 6]

[0035] 1 is another pet chew article according to the present disclosure. [Figure 7]

[0036] 1 is another pet chew article according to the present disclosure. [Figure 8]

[0037] 1 illustrates pores in an exemplary extrudate / article according to the present disclosure. DETAILED DESCRIPTION OF THE INVENTION

[0031] Detailed Description

[0038] It is to be understood that the disclosure is not limited in its application to the details of construction and the arrangement of components set forth in the following description or illustrated in the drawings. The invention(s) herein may be capable of other embodiments and of being practiced or carried out in various ways. Also, it is to be understood that the phraseology and terminology used herein is for the purpose of description and should not be regarded as limiting, as can be understood by one of ordinary skill in the art.

[0032]

[0039] Throughout this specification, like reference numerals and letters indicate corresponding structure throughout the several figures, and such corresponding structure need not be separately discussed. Furthermore, any particular feature or features of a particular exemplary embodiment may be equally applied to any other exemplary embodiment herein, as appropriate. In other words, features between the various exemplary embodiments described herein are interchangeable, as appropriate, and not exclusive.

[0033]

[0040] The present disclosure provides, inter alia, articles in the form of edible pet chews and treats, and more particularly extruded articles, that can be formed from at least one expanded (porous) starch-containing composition that may contain meat, and at least one starch-free composition (i.e., no starch) that contains meat. As used herein, reference to an expanded composition refers to the characteristic of the material composition to expand (become porous) during processing.

[0034]

[0041] At least one starch-containing composition and at least one starch-free composition may be extruded in separate extruders as elongated extrudates (e.g., strands), and the resulting extrudates / strands may be physically (e.g., mechanically) interlocked, such as by braiding, twisting (spiral winding), and / or knotting, while still above room temperature, due to their compatibility. The starch of the at least one starch-containing composition is preferably sourced from potato starch, although it is contemplated that the starch may be sourced from a variety of other sources, including corn, rice, wheat flour, and tapioca.

[0035]

[0042] During extrusion, by controlling the moisture level (water) present within the mixed components (e.g., by barrel and die temperature, pressure, and screw speed, and thus shear), it is possible to form an extrudate composition, either a starch-containing composition or a starch-free composition, that expands to provide a porous structure and surface texture. Extrusion involves heating, melting, and plasticizing the components / compositions. During extrusion, some of the water contained in the mixed components / compositions evaporates (from liquid to vapor), creating a vapor pressure under the extrusion temperature and pressure. Subsequently, when the extrudate composition exits the extrusion die and the extrusion pressure no longer exists in the extrudate composition (e.g., the pressure drops to atmospheric pressure), the pressure exerted by the steam water vapor within the extrudate composition is also released, causing the steam to expand and creating voids (porosity / pores) in the extrudate composition.

[0036]

[0043] By evaporating a portion of the water content of the initial components into steam during extrusion, and then releasing the "steam" pressure during extrusion to form voids in the extrudate composition, the extrudate composition can be produced from components with relatively low to relatively high amounts of expansion and internal porosity. In other words, the more water is converted to steam, the lower the resulting density of the extrudate composition. In relation to the density of the extrudate / composition, the porous structure can have a lower density compared to unexpanded extrudates / compositions. The pores in the porous structure can have a pore size (uniform or non-uniform diameter) ranging from 0.5 mm to 3.0 mm, and more particularly, from 1 mm to 2.5 mm.

[0037]

[0044] The starch-containing formulation / ingredient and the resulting extrudate composition may preferably include rice flour, corn starch, potato starch, pea protein, vegetable glycerin, chlorophyll, cochineal, sodium diacetate (a preservative), and meat (e.g., farm-raised, domestic, or wild red meat such as steer, buffalo, bison, beef, pork, sheep, lamb, venison, horse, boar, elk, and goat; white meat and poultry such as chicken, turkey, and duck; and fish such as salmon). Meat may or may not include meat by-products, particularly soft tissue internal organs, external organs (e.g., penis), veins, arteries, esophagus, and intestines. As used herein, by-products are raw, clean parts, other than meat, derived from slaughtered mammals. This includes, without limitation, lungs, spleen, kidneys, brain, liver, blood, bones, partially defatted, cryogenic adipose tissue, and stomach and intestines from which their contents have been removed. It excludes hair, horns, teeth, and hooves. Other additives may include attractants and flavoring agents.

[0038]

[0045] The at least one starch-free compound / ingredient and the resulting extrudate composition may preferably include bovine hide (cattle hide), sweet potato, rice flour, vegetable glycerin, sodium diacetate, and meat (e.g., red meat such as farm-raised, domestic, or wild steer, buffalo, bison, beef, pork, sheep, lamb, venison, horse, boar, elk, and goat; white meat and poultry such as chicken, turkey, and duck; and fish such as salmon). The meat may or may not include meat by-products, particularly soft tissue organs, organs (e.g., penis), veins, arteries, esophagus, and intestines. Other additives may include attractants and flavoring agents.

[0039]

[0046] The extrudates of the starch-containing composition can then be physically (e.g., mechanically) engaged with the extrudates of the non-starch-containing composition. For example, in one embodiment, the extrudates of the starch-containing composition are preferably mechanically engaged with the extrudates of the non-starch-containing composition. The mechanical engagement can be in the form of braiding, twisting (spiral winding), and / or knotting. Thus, as can be appreciated, in one embodiment, one or more starch-containing extrudates can be combined with one or more starch-free extrudates. In other embodiments, all of the extrudates in the article can be starch-containing or starch-free extrudates.

[0040]

[0047] In another embodiment, a starch-free meat-containing composition can be preferably formed together with a starch-containing composition. In this regard, the extrudate of the starch-free meat-containing composition can also have sufficient moisture (water) to expand upon exiting the extrusion die and provide a porous structure and surface texture. Again, by controlling the moisture level (water) present within the mixed ingredients during extrusion (e.g., by controlling barrel and die temperature, pressure, and screw speed, and thus shear), an extrudate composition can be formed that expands to provide a porous structure and surface texture. In terms of density, the extrudate / composition can have a lower density compared to a non-expanded extrudate / composition due to its porous structure. The pores in the porous structure can have a pore size (uniform or non-uniform diameter) ranging from 0.5 mm to 3.0 mm, more particularly from 1 mm to 2.5 mm.

[0041]

[0048] Thus, it is now convenient to arrange for the co-extrusion of a starch-containing extrudate composition and a starch-free extrudate composition, both of which provide porous extrudates formed by steam expanding within each composition to form pores within the composition, particularly as the compositions are subjected to a pressure drop upon exiting the extrusion die.

[0042]

[0049] Because such extrudates are formed and relatively conformable upon exiting the extrusion die, it is believed that the starch-containing and non-starch-containing compositions, both of which may contain meat, can then be physically (e.g., mechanically) engaged. Two porous compositions can be mechanically engaged with one another in the form of a braid, twist (spiral wound), or knot. Thus, in the broad context of the present disclosure, it is contemplated that one or more porous starch-containing compositions can be mechanically engaged with one or more porous non-starch-containing compositions.

[0043]

[0050] In addition, the meat-based formulation may optionally include other additives such as attractants and flavorings.

[0044]

[0051] Therefore, the pet chew herein can comprise one or more porous extrudates of starch-containing compositions, particularly meat-containing compositions, mechanically bonded to one or more porous extrudates of starch-free compositions, particularly meat-containing compositions, wherein the starch-free compositions are optionally expanded and porous.It is intended that such pet chews provide the pet chews that are attractive to animals.In particular, it is believed that the ability to provide the porous starch-containing extrudate compositions, particularly meat-containing, and the starch-free extrudate compositions, particularly meat-containing, and optionally porous, will provide the relatively nutritious pet chews that attract the interest of animals when chewing, and provide attractive surface texture and porosity based on both starch and meat components.

[0045]

[0052] The following exemplary articles may provide pet chews according to the present disclosure. [Example]

[0046]

[0053] Example 1

[0054] 1, an exemplary article 10a according to the present disclosure is shown. As shown, article 10a is an extrudate in the form of a braided elongated pet chew having three braided strands 12 (starch-containing), 14 (starch-containing), and 16 (starch-free) and having the ingredients set forth in Table 1 below.

[0047] [Table 1]

[0048]

[0055] Strands 1 of article 10a are formed from an expanded (porous) starch composition.

[0049]

[0056] Example 2

[0057] 2, an exemplary article 10b according to the present disclosure is shown. As shown, article 10b is an extrudate in the form of a braided elongated pet chew having three braided strands 12 (starch-containing), 14 (starch-containing), and 16 (starch-free) and having the ingredients set forth in Table 2 below.

[0050] [Table 2]

[0051]

[0058] Example 3

[0059] 3, an exemplary article 10c according to the present disclosure is shown. As shown, article 10c is an extrudate in the form of a braided elongated pet chew having three braided strands 12 (starch-containing), 14 (starch-containing), and 16 (starch-free) and having the ingredients set forth in Table 3 below.

[0052] [Table 3]

[0053]

[0060] Example 4

[0061] 4, an exemplary article 10d according to the present disclosure is shown. As shown, article 10d is an extrudate in the form of a braided elongated pet chew having three braided strands 12 (starch-containing), 14 (starch-containing), and 16 (starch-containing) and having the ingredients set forth in Table 4 below.

[0054] [Table 4]

[0055]

[0062] Example 5

[0063] Referring to Figure 5, an exemplary article 10e according to the present disclosure is shown. As shown, 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 either end of the pet chew, and having the ingredients set forth in Table 5 below.

[0056] [Table 5]

[0057]

[0064] Example 6

[0065] 6, an exemplary article 10f according to the present disclosure is shown. As shown, article 10f is an extrudate in the form of a spirally wound elongated pet chew having three spirally wound strands 12 (containing starch), 14 (containing starch), and 16 (containing starch), and having the ingredients set forth in Table 6 below.

[0058] [Table 6]

[0059]

[0066] Example 7

[0067] 7, an exemplary article 10g according to the present disclosure is shown. As shown, article 10g is an extrudate in the form of a spirally wound elongated pet chew having three spirally wound strands 12 (containing starch), 14 (containing starch), and 16 (containing starch) and having the ingredients set forth in Table 7 below.

[0060] [Table 7]

[0061]

[0068] The ingredients of the starch-containing blends / strands of Examples 1-7 can be mixed before being introduced into the hopper of an extruder. The ingredients can enter the extruder at a moisture (water) content ranging from 28% to 34% by weight, and more specifically, from 30% to 31% by weight. The ingredients can be heated to a temperature of 80°C to 145°C in the extruder and can have a residence time of 3 to 5 minutes in the extruder. The starch-containing extrudate composition can then exit the extruder at a moisture (water) content of 20% to 26% by weight, and more specifically, from 22% to 25% by weight, at which point the extrudate composition can be physically (e.g., mechanically) engaged with another extrudate composition, such as braided, twisted (spiral wound), and / or knotted. After being physically combined, the moisture (water) content of the starch-containing extrudate composition can be further reduced to between 8% and 14% by weight, and more specifically to between 9% and 13% by weight, to help increase the stiffness of the extrudate composition.

[0062]

[0069] Similar to the starch-containing formulations, the ingredients of the starch-free formulations / strands of Examples 1-3 and 5 can be mixed before being introduced into the extruder hopper. The ingredients can enter the extruder at a moisture (water) content ranging from 33% to 39% by weight, and more specifically, from 34% to 38% by weight. The ingredients can be heated to a temperature of 80°C to 125°C in the extruder and can have a residence time of 3 to 5 minutes in the extruder. The starch-free extrudate composition can then exit the extruder at a moisture (water) content of 24 to 31% by weight, and more specifically, 25 to 30% by weight, at which point the extrudate composition can be physically (e.g., mechanically) engaged with another extrudate composition that has been braided, twisted (spiral wound), and / or knotted. To help increase the stiffness of the extrudate composition after it has been physically combined, the moisture (water) content of the starch-free extrudate composition can be further reduced to between 10% and 14% by weight, and more specifically, between 11% and 13% by weight.

[0063]

[0070] 8 shows a representative cross section of the article 10 after the extrudate has been physically bonded and after the moisture (water) content has been reduced. The pores 20 of the extrudate are also shown.

[0064]

[0071] While preferred embodiments of the present disclosure have been described, it should be understood that various changes, adaptations, and modifications can be made thereto without departing from the spirit of the disclosure and the scope of the appended claims. Accordingly, the scope of the present disclosure should be determined not with reference to the above description, but should instead be determined with reference to the appended claims, along with their full scope of equivalents. Furthermore, it should be understood that the appended claims do not necessarily include the broadest scope of the invention(s) that applicant is entitled to claim, or the only way in which the invention(s) may be claimed, or that all recited features are required.

Claims

1. 1. A pet chew article formed from a plurality of physically engaged extrudates, comprising a first extrudate and a second extrudate, the first extrudate is porous and formed from a first extrudate composition containing starch; the second extrudate is formed from a meat-containing second extrudate composition; and the first extrudate comprises pores having a pore diameter in the range of 0.5 to 3 mm; Chewable articles for pets.

2. the first extrudate composition comprises rice flour, pea protein, and meat; and 10. The pet chewable article of claim 1, wherein the meat of the first extrudate composition is at least one of red meat, white meat, chicken, duck, and salmon.

3. 10. The pet chewable article of claim 1, wherein the starch of the first extrudate composition is at least one of corn starch and potato starch.

4. the second extrudate composition does not contain starch, and 10. The pet chewable article of claim 1, wherein the meat of the second extrudate composition is at least one of red meat, white meat, chicken, duck, and salmon.

5. 10. The pet chew article of claim 1, wherein the second extrudate is porous and contains pores having pore diameters in the range of 0.5 to 3 mm.

6. 10. The pet chew article of claim 1, wherein the second extrudate composition comprises rice flour, starch, and pea protein.

7. 10. The pet chew article of claim 1, wherein the first extrudate and the second extrudate are knotted at opposite ends of the pet chew article.

8. 10. The pet chew article of claim 1, wherein said plurality of physically engaged extrudates comprises a third extrudate formed from a third extrudate composition.

9. 9. The pet chew article of claim 8, wherein the first extrudate, the second extrudate, and the third extrudate are braided along the length of the pet chew article.

10. 9. The pet chew article of claim 8, wherein the first extrudate, the second extrudate, and the third extrudate are spirally wound along the length of the pet chew article.

11. 10. The pet chew article of claim 8, wherein said third extrudate composition comprises bovine hide.

12. 10. The pet chew article of claim 8, wherein said third extrudate composition comprises meat.

13. 9. The pet chewable article of claim 8, wherein said third extrudate composition comprises rice flour.

14. 9. The pet chewable article of claim 8, wherein said third extrudate composition comprises sweet potato.

15. the third extrudate is porous and contains pores having a pore diameter in the range of 0.5 to 3 mm; and 9. The pet chew article of claim 8, wherein said third extrudate composition comprises starch.

16. 1. A method of forming a pet chew article, comprising: extruding a first extrudate from a first extruder, the first extrudate being porous and formed from a first extrudate composition containing starch; extruding a second extrudate from a second extruder, said second extrudate being formed from a second extrudate composition containing meat; physically engaging the first extrudate and the second extrudate with one another; and the first extrudate comprises pores having pore diameters in the range of 0.5 to 3 mm; the first extrudate exiting the first extruder with a moisture content of 20 to 26% based on the weight of the first extrudate; and The method wherein the second extrudate exits the second extruder with a moisture content of 24 to 31% based on the weight of the second extrudate.

17. 17. The method of claim 16, further comprising evaporating water in the first extruder during extrusion and under extrusion pressure to form steam that is pressurized in the first extruder, and reducing the pressure on the steam in the first extrudate as the first extrudate exits the first extruder, expanding the steam in the first extrudate to form the pores in the first extrudate.

18. introducing ingredients of a first blend into the first extruder, the ingredients including the starch of the first extrudate composition; and 18. The method of claim 17, wherein the water evaporated in the first extruder is provided from within the ingredients of the first formulation.

19. evaporating water in the second extruder during extrusion and under extrusion pressure to form steam that is pressurized in the second extruder, and reducing the pressure on the steam within the second extrudate as the second extrudate exits the second extruder causing the steam within the second extrudate to expand forming pores within the second extrudate, thereby making the second extrudate porous; introducing ingredients of a second blend into the second extruder, the ingredients including the meat of the second extrudate composition; and 20. The method of claim 18, wherein the water evaporated in the second extruder is provided from within the ingredients of the second formulation.

20. extruding a third extrudate from a third extruder, said third extrudate being formed from a third extrudate composition containing meat; physically engaging the first extrudate, the second extrudate, and the third extrudate with one another; evaporating water in the third extruder during extrusion and under extrusion pressure to form steam that is pressurized in the third extruder, and reducing the pressure on the steam within the third extrudate as the third extrudate exits the third extruder causing the steam within the third extrudate to expand forming pores within the third extrudate, thereby making the third extrudate porous; introducing ingredients of a third blend into said third extruder, said ingredients including said meat of said third extrudate composition; and 20. The method of claim 18, wherein the water evaporated in the third extruder is sourced from within the ingredients of the third formulation.

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