Edible animal chewing toys

Abstract

The present disclosure relates to edible animal chews. Disclosed embodiments include an edible animal chew and a method of making an edible animal chew comprising at least two extruded layers, wherein at least one extruded layer comprises animal skin protein (the animal skin is porcine or bovine), animal fat (the animal fat is porcine or bovine), and soy protein, and wherein voids exist between at least a portion of the at least two extruded layers, and a method of forming the edible animal chew.

Description

[Technical Field]

[0001] This specification relates to edible animal chews and methods for manufacturing edible animal chews. [Background technology]

[0002] Edible animal chews provide animals with mental stimulation through distraction. In addition, certain edible animal chews can offer health benefits to livestock animals and improve their oral health.

[0003] Alternative, longer-lasting animal chew toys can be formed from animal hides (raw hides) that require little to no processing. Despite offering longer chewing times, the commercial use of these hide-based chew toys has several major drawbacks. These products are associated with tooth damage, intestinal damage, and several cases of microbial poisoning. Furthermore, the inconsistent size, shape, and properties of raw hides, which are influenced by the part of the animal hide used and the quality of slaughter and subsequent processing, result in unstable products unsuitable for large-scale commercialization. [Overview of the project]

[0004] This disclosure provides an edible animal chew comprising a composition, Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and Selectively starch This includes. The composition may be an extruded composition, which can be formed from the extruded compositions described herein (containing the same components in the same amounts). The composition may be in any form permitted in the extrusion process. The composition may exist together with other edible compositions. The composition may optionally be in the form of layers, having one or more other layers of edible compositions whose contents may be the same or different from each other.

[0005] This disclosure provides an edible animal chew comprising at least two extruded layers, wherein at least one of the extruded layers is Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), and Plant-based protein selected from soy protein and potato protein. It includes and has a void between at least a portion of at least two extruded layers.

[0006] This disclosure provides edible animal chews, which are The extruded composition comprises, Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and starch This includes: Animal skin proteins and animal fats together may constitute at least 10% by mass of the extruded composition. Plant proteins may constitute at least 10% by mass of the extruded composition. Starch may constitute at least 10% by mass of the extruded composition.

[0007] This disclosure provides edible animal chews, which are The extruded composition comprises, Animal skin protein (animal skin is from pigs or cows), Animal fat (the animal fat is from pigs or cows), Plant protein selected from soy protein and potato protein, and Starch containing, wherein Animal skin protein and animal fat together constitute at least 10% by mass of the extruded composition, The plant protein constitutes at least 10% by mass of the extruded composition, and The starch constitutes at least 10% by mass of the extruded composition.

[0008] The present disclosure provides a method for producing an edible animal chew, the method including a step of extruding a composition, the composition being Animal skin protein (the animal skin is from pigs or cows), Animal fat (the animal fat is from pigs or cows), Plant protein selected from soy protein and potato protein, and Optionally starch The composition may be as described herein and may have the contents of the components described herein.

[0009] The present disclosure provides a method for producing an edible animal chew, the method including a step of extruding a composition (which is referred to as an extruded composition), the composition being Animal skin protein (the animal skin is from pigs or cows), Animal fat (the animal fat is from pigs or cows), Plant protein selected from soy protein and potato protein, and Optionally starch containing.

[0010] [[ID=四十三]] The present disclosure provides a method for producing an edible animal chew, including a step of extruding a composition (which is referred to as an extruded composition), the composition being Animal skin protein (the animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and starch Includes, Animal skin proteins and animal fats together constitute at least 10% by mass of the extruded composition. The plant protein constitutes at least 10% by mass of the extruded composition, and Starch constitutes at least 10% by mass of the extruded composition.

[0011] Compositions (referred to as extruded compositions or extruded compositions) are also provided herein, and such compositions are Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and Selectively starch Includes.

[0012] This specification also discloses edible chewing materials that can be produced by the methods described herein.

[0013] In a first embodiment, an edible animal chew is provided, comprising at least two extruded layers, wherein each of at least one extruded layer, optionally at least two extruded layers, Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), and Soy protein Includes, A void exists between at least a portion of at least two extruded layers.

[0014] A second embodiment provides a method for producing edible animal chews comprising at least two extruded layers, the method being: A step of extruding at least one extruded composition to form at least two extruded layers, wherein at least one extruded composition comprises animal skin protein, animal fat, and soy protein, and A process of injecting gas between at least two extruded layers to form a gap between at least a portion of the two extruded layers. Including, here, The animal skin is from a pig or a cow, and the animal fat is from a pig or a cow.

[0015] This specification also discloses a method for producing edible animal chews comprising at least two extruded layers, the method being: A step of extruding at least one extruded composition to form at least two extruded layers, wherein at least one extruded composition comprises animal skin protein, animal fat, and plant protein selected from soy protein and potato protein, and A process of injecting gas between at least two extruded layers to form a gap between at least a portion of the two extruded layers. Including, here, The animal skin is from a pig or a cow, and the animal fat is from a pig or a cow.

[0016] In a third embodiment, an edible chewable food that can be manufactured by the method according to the second embodiment is provided.

[0017] This specification also discloses, in the first example, a nozzle for an extrusion process, the nozzle being, It includes at least one extrusion channel configured to form at least two extrusion layers, and at least one gas outlet configured to inject gas between the at least two extrusion layers.

[0018] This specification also discloses an extrusion apparatus including an extruder including a nozzle, in a second example, the nozzle is The device includes at least one extrusion channel configured to form at least two extrusion layers, and at least one gas outlet configured to inject gas between the at least two extrusion layers, the gas outlet being connected to a gas supply source.

[0019] This specification also discloses a method for producing edible animal chews comprising at least two extruded layers in a third example, the method being: A step of extruding at least one extruded composition to form at least two extruded layers; and A process of injecting gas between at least two extruded layers to form a gap between at least a portion of the two extruded layers. This includes, in some examples, at least one extruded composition comprising a mixture of animal skin protein, animal fat, and soy protein, where the animal skin is from a pig or a cow, and the animal fat is from a pig or a cow.

[0020] This specification also discloses a method for producing edible chewing material according to the third example using the nozzle according to the first example in a fourth example.

[0021] This specification also discloses a method for producing edible chewing material according to the third example, using the extruder according to the second example, in the fifth example. [Brief explanation of the drawing]

[0022] [Figure 1] A figure showing an example of a nozzle (1) according to the present disclosure. The nozzle has at least one extrusion channel (2), in this example, an outer concentric extrusion channel (2a) and an inner concentric circular extrusion channel (2b). The cross-sectional area of ​​the outer concentric extrusion channel is smaller than the cross-sectional area of ​​the inner concentric extrusion channel. The example nozzle includes a gas outlet (3) located between the extrusion channel and a gas inlet (4) at the distal end of the nozzle. The nozzle can be used to form edible animal chews disclosed herein. [Figure 2]A diagram showing a cross-section of an example edible animal chew (5) according to the present disclosure. The edible animal chew comprises at least two extruded layers (6) with a void (7) between the at least two extruded layers. In this case, the edible animal chew has an outer concentric extruded layer (8) and an inner concentric extruded layer (9). The cross-sectional area of ​​the outer concentric extruded layer is smaller than the cross-sectional area of ​​the outer concentric extruded layer. The edible animal chew can be manufactured using the processes, nozzles, and extruders disclosed herein. [Figure 3] A diagram showing an example of edible animal chewing material with a regular striped pattern. [Figure 4] A diagram showing an example of edible chewable food with a wrinkled pattern. [Figure 5] A diagram showing an example of edible animal chew toys with a mottled pattern. [Figure 6A] A diagram showing a tensile testing apparatus (which can be used to determine tensile toughness). A) shows a cutting press. [Figure 6B] A sample is shown in the figure. B) shows a ribbon (flat sheet) extrusion. [Figure 6C] A diagram showing a tensile testing apparatus. C) shows a tensile test specimen cutting stamp [ISO 527-2; length 75 mm, width 10 mm, center 5 mm]. [Figure 6D] Figure showing tensile testing equipment and samples. D) shows a tensile test specimen undergoing texture analysis. [Figure 6E] Figure showing a sample. E) shows a tensile test specimen after analysis (the tensile test specimen is positioned within the grip of the tensile testing machine so that its entire shoulder is exposed). [Figure 7] Graph showing the trends in cost, toughness, and instantaneous delayed elasticity of potato starch, Drinde B95 SF (i.e., porcine skin protein + porcine fat), Clearam CO 01 (i.e., octenyl succinate modified starch), and soybean flour (i.e., soybean protein). [Figure 8] Schematic diagram of texture profile analysis measurement [Figure 9]A typical plot of the force response curve of a texture analysis test plotted on the axis of stress (MPa) against strain (%). The dimensions (width and depth) of the central fracture point are considered in the plot. [Figure 10] A diagram showing a composition extruded from a stainless steel nozzle. [Figure 11A] Figure 10 shows the composition from the end portion that has been extruded from the nozzle and hardened. [Figure 11B] Figure 10 shows a composition along its length that has been extruded through a nozzle and hardened. [Figure 12] A diagram showing the base plate and test probe used for texture profile analysis. [Figure 13A] Graph showing the hardness of the composition (Y-axis) relative to the mass percentage of potato starch content. [Figure 13B] Graph showing the hardness of the composition (Y-axis) relative to the mass percentage of potato protein content. [Figure 14] Plot of force response curves from a texture analysis test plotted on an axis of force (kg) against distance (mm). [Modes for carrying out the invention]

[0023] The subject matter disclosed herein is illustrated throughout this specification by non-limiting specific examples. Examples may include compilations of data representative of data collected at various points in the development and experimentation process related to the invention. Each example is provided for illustrative purposes of this disclosure and is not limited to these examples.

[0024] Every reference to a single feature or limitation of this disclosure includes, and vice versa, multiple corresponding features or limitations, unless otherwise specifically indicated by the context in which the reference is made or unless otherwise explicitly stated.

[0025] All embodiments described herein are intended to be easily combined unless otherwise specifically stated or explicitly suggested by the context in which the combinations are made.

[0026] All combinations of methods or processing steps used herein may be performed in any order unless otherwise specified by the context in which the combination is performed or unless otherwise explicitly stated otherwise.

[0027] The following terms used herein will be readily understood by those skilled in the art, but their definitions are provided to facilitate the explanation of the subject matter disclosed herein.

[0028] Unless otherwise defined, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art to which the subject matter disclosed herein belongs. Any methods, apparatus, and materials similar or equivalent to those described herein may be used in carrying out or testing the subject matter disclosed herein, but representative methods, apparatus, and materials are described below.

[0029] In accordance with the long-standing Patent Law Treaties, the terms “a,” “an,” and “the,” when used in this application, including in statements, refer to “one or more.” Therefore, for example, a reference to “(an) animal chew” may include multiple such animal chews.

[0030] Unless otherwise specified, all figures representing quantities, characteristics, etc., used in this specification and statements should be understood in all cases to be modified by the term "approximately." Therefore, unless otherwise indicated, numerical parameters described herein and in statements are approximations that may vary depending on the desired characteristics to be obtained by the subject matter disclosed herein.

[0031] As used herein, the term “about” means, when referring to a value or amount of mass, weight, time, volume, concentration, or percentage, to include a variation of ±20%, ±15%, ±10%, ±5%, ±1%, ±0.5%, and ±0.1% from the specified amount, which in some embodiments is appropriate for carrying out the disclosed invention.

[0032] All measurements described herein have been taken under standard conditions unless otherwise specified. Unless otherwise specified, all measurements referred to herein are average values.

[0033] Where used herein, a range can be expressed as "about" one specific value and / or "about" another specific value. There are many values ​​disclosed herein, and each value is also disclosed herein not only as the value itself but also "about" that specific value. For example, if the value "10" is disclosed, "about 10" is also disclosed. Each unit between two specific units is also disclosed. For example, if 10 and 15 are disclosed, 11, 12, 13, and 14 are also disclosed.

[0034] As used herein, the term “includes” has an open meaning, allowing for the presence of other unspecified features. This term encompasses, but is not limited to, the semi-closed term “substantially consists of” and the closed term “consisting of.” Unless otherwise indicated by the context, “includes” may be replaced by either “substantially consists of” or “consisting of.”

[0035] As used herein, “pet food” means a composition intended to be taken orally to satisfy one or more nutritional needs of a pet. Pet food expressly excludes items that can be taken orally but are not intended to be taken orally, such as rocks. The terms “pet food” and “pet food product” are used interchangeably throughout this disclosure. Pet food may, for example, in certain embodiments be treats, chews, biscuits, meat juices, supplements, toppings, and any combination thereof.

[0036] As used herein, “dietary composition” means any composition used as part of a dog’s diet. This includes, but is not limited to, pet food, treats, chews, biscuits, meat juices, supplements, toppings, and any combination thereof.

[0037] As used herein, “nutritionally balanced” and / or “nutritionally complete” means a composition that can sustain life as the sole dietary allocation of an animal, without requiring any other substance except perhaps water.

[0038] As used herein, the terms “animal” or “pet” mean animals, including but not limited to livestock and farm animals. Animals may include, but are not limited to, dogs, cats, horses, cattle, ferrets, rabbits, and pigs. Domestic dogs and cats are special examples of pets. “Dog” includes dogs under one year old, adult dogs between one and seven years old, senior dogs over seven years old, and very senior dogs over eleven years old.

[0039] As used herein, "water activity" is a measure of the energy state of water in a system, expressed as the quotient between the partial pressure of water in food and the partial pressure of pure water. This indicates how tightly water is structurally or chemically bound within a substance. It is measured by equilibrating the liquid phase (in the sample) with the gaseous phase (in the headspace) and measuring the relative humidity of that space. Water activity can be measured using the chilled mirror dew point technique, and apparatus for performing such measurements is commercially available (e.g., AQUA LAB 4TEV, ±0.003a). w (Has accuracy of ).

[0040] As used herein, the terms “animal chews” or “edible animal chews” can be understood as any snack and / or treat for animals. It should be noted that animal “chews” are very different from animal food or pet food. Animal chews differ from animal food at least in terms of piece size, the time it takes for an animal to consume each piece, the number of pieces per serving, and / or nutritional content.

[0041] As used herein, the term "porcine" refers to ingredients derived from pigs.

[0042] As used herein, the term "bovine" refers to materials derived from female cattle.

[0043] As used herein, the term “animal skin protein” refers to proteins derived from animal skin. Animal skin proteins include collagen, which may be any type of collagen, most typically type I and type III collagen. Animal skin proteins also include keratin, laminin, fibronectin, and filaggrin.

[0044] As used herein, "collagen" refers to a protein that, in its natural state, contains aggregates (fibrils) of tropocollagen. A tropocollagen molecule contains a triple helix of protein chains (polypeptide chains). Collagen is the main structural protein found in animal connective tissue. As used herein, "collagen" includes natural collagen and / or chemically modified collagen.

[0045] As used herein, “soybean” refers to the legume Glycine max species. Soybeans are also known as soya beans, and the terms “soybean” and “soya bean” are interchangeable herein.

[0046] As used herein, "soy protein" refers to any protein isolated from soybeans. Soy protein is thought to include glycinin and β-conglycinin.

[0047] As used herein, "soybean meal" refers to a by-product of extracting oil from soybean seeds, in other words, soybeans from which the oil has been removed. Soybean meal may be further processed, for example, by heating to denature certain enzymes such as trypsin.

[0048] As used herein, “potato” refers to the tuber of the plant Solanum tuberosum.

[0049] As used herein, “potato protein” refers to any protein isolated from potatoes. Potato protein typically contains the protein tuberine, which may be present in an amount of at least 50% by mass. Tuberine can be fractionated into albumin and globulin. Potato protein may contain proteins selected from albumin, globulin, prolamin, and glutelin. Potato protein may contain at least 40% by mass of albumin, at least 20% by mass of globulin, at least 1% by mass of prolamin, and at least 5% by mass of glutelin, with the remainder of the potato protein being other proteins extracted from potatoes.

[0050] As used herein, "size" with respect to "particle size" refers to the diameter of the particle.

[0051] As used herein, "d 50 "Grain size" refers to the particle size where 50% (typically by weight) of the particle distribution are smaller in size and 50% of the particle distribution are larger in size. Particle size can be determined by sieve analysis, such as sieve analysis in accordance with ASTM C136 / C136M.

[0052] As used herein, "d 90 "Grain size" refers to the particle size where 90% (typically by weight) of the particle distribution are smaller in size and 10 percent are larger in size. Particle size can be determined by sieve analysis, such as sieve analysis in accordance with ASTM C136 / C136M.

[0053] As used herein, “duration” refers to the amount of time an animal, in some cases a dog, spends consuming an edible animal chew.

[0054] As used herein, "SME" refers to specific mechanical energy, which is the mechanical energy of an object per unit mass.

[0055] As used herein, “extruded composition” means a mixture of components that are extruded to form at least one extruded layer. The term “extruded composition” can be used interchangeably with “extruded mixture.” “Extruded composition” means a composition that has already been extruded. All disclosures relating to an extruded composition (e.g., its content) are equally applicable to an extruded composition, and vice versa.

[0056] As used herein, “concentric” means the arrangement of two or more objects (e.g., extrusion channels or layers) that share the same center or axis. Each object may or may not have a regular geometric shape. For example, if an object is extruded, the axis of the object may be the direction along which the object was extruded during manufacturing, and the object may have an irregular cross-sectional shape; however, two or more objects (e.g., layers) may be arranged partially or completely concentrically with respect to each other, i.e., one may be positioned closer to the center than the other (or, conversely, one layer may be positioned closer to the outer surface of the edible animal chew than the other layer).

[0057] As used herein, "substantially free" with respect to a substance or a particular component means that the composition or object contains that substance or component in an amount of less than 0.5% by mass, less than 0.1% by mass, or less than 0.05% by mass.

[0058] As used herein, “void” and “gap” are interchangeable to refer to a gaseous space between at least two layers of a material, such as an extruded material. In some embodiments, the void may be a continuous space between layers, and in other embodiments, the void may consist of one or more spaces between layers. The gaseous space may be filled with air or any other gaseous component (e.g., gas injected during the extrusion process).

[0059] As used herein, “layer” means a portion of an extruded material that is physically distinct from another portion of the extruded material, for example, when two portions of the material are extruded from different portions of a nozzle; the layers may be in contact with each other in the final product, or they may be separated from each other by voids, for example, as described herein. At least two extruded layers can be arranged in any suitable manner, for example, linearly (e.g., in a sheet), concentrically, helically, or radially.

[0060] As used herein, "crescent shape" refers to any curved shape that is wider in the middle and tapers towards each end.

[0061] For example, all lists of items, such as lists of ingredients, are intended and should be interpreted as Markush groups. Therefore, all lists can be read and interpreted as items selected from the group consisting of "...(list of items)...'and their combinations and mixtures'."

[0062] All percentages in this disclosure are expressed as weight percentages of the total weight of the material or mixture unless otherwise specified.

[0063] The inventors have found that while animal skin proteins can help produce animal chews with high toughness, there are drawbacks to using them, particularly in extruded products, especially those having at least two extruded layers. In extruded products, the starting material typically passes through a heated extruder. However, animal skin proteins, including collagen, melt at relatively low temperatures, resulting in a low-viscosity composition. Similarly, many commercially available animal skin protein products contain relatively large amounts of fat, which also contributes to the low viscosity of the composition in the extruder. This makes the composition difficult to extrude, and the extruded composition may not be able to maintain its extruded shape while heated; for example, if extruded in layers, the extruded layers may collapse from one another.

[0064] One embodiment of the edible animal chew described herein comprises animal skin protein, animal fat, and protein selected from soy protein and potato protein. One embodiment of the edible animal chew described herein comprises at least two extruded layers, wherein at least one extruded layer comprises animal skin protein, animal fat, and soy protein. Potato protein may be used instead of, or in addition to, soy protein. The edible animal chew described herein has been found to have good physical properties compared to previous edible animal chews, due to its high tensile toughness and good durability. Furthermore, the composition of the edible animal chew described herein has good viscoplastic properties, which allows (i) the edible animal chew to be easily extruded, and (ii) the extruded layer to maintain its shape and not collapse even when the composition is heated after extrusion. The edible animal chew described herein also has low water activity and is therefore microbiologically safe.

[0065] Using the processes, nozzles, and extruders described herein, edible animal chews with unique patterns possessing aesthetic appeal can be formed. In particular, the processes, nozzles, and extruders described herein can be used to form edible animal chews comprising at least two extruded layers, wherein a void exists between at least a portion of the at least two extruded layers. The void is formed, for example, by injecting gas between the at least two extruded layers as the extruded composition exits the extruder. The portion of the at least two extruded layers with a void between the layers may have a lighter tone than the portion of the at least two extruded layers that are in contact. Therefore, by controlling the amount and frequency of gas injected between the layers, edible animal chews with a variety of patterns can be produced. In some examples, for instance, when extruding a composition with a nozzle containing two concentric extrusion channels, gas can be injected at low pressure (e.g., 0.1–0.4 bar (0.01–0.04 MPa)) or high pressure (e.g., 0.5–3 bar (0.05–0.3 MPa)) to produce edible animal chews having either a mottled or wrinkled pattern, respectively. The nozzle and apparatus may be designed so that at least two extruded layers are extruded through different portions of the extruded channel, with the different portions having different cross-sectional areas. This can cause one of the extruded layers to be extruded at a lower pressure (i.e., compared to one or more other extruded layers), resulting in the extruded layers being slower or bundled together, leading to edible chews with a regular striped pattern.

[0066] In one embodiment, using the processes, nozzles, and apparatus described herein, edible animal chews can be formed in which the extruded composition described herein is optionally extruded together with another composition. The extruded composition may be in the form of, for example, a hollow tube in which the optionally edible composition forms the filling inside the tube.

[0067] Edible animal chewing toys Edible animal chew toys can be suitable for any animal or pet. Edible animal chew toys can be suitable for any animal that likes to chew on raw animal hides. In one embodiment, the animal is a carnivorous mammal, such as a cat or a dog.

[0068] In one embodiment, the edible animal chew includes at least two extruded layers having a gap between at least a portion of the two extruded layers. In one embodiment, the edible animal chew includes at least two extruded layers having a gap between at least 5%, or at least 10%, or at least 20%, or at least 30%, or at least 40%, or at least 50%, or at least 60%, or at least 70%, or at least 80%, or at least 90%, or at least 95%, or completely (i.e., at least 100%) of the two extruded layers. In one embodiment, the edible animal chew includes at least two extruded layers having a gap between 5% and 95% of the two extruded layers.

[0069] The voids may have any suitable distance between at least two extruded layers. In one embodiment, the voids have an average distance of 0.05 cm to 3 cm between at least two extruded layers, preferably an average distance of 0.1 cm to 0.5 cm between at least two extruded layers.

[0070] A portion of an edible animal chew having a gap between at least two extruded layers may have a different appearance from a portion of an edible animal chew that does not have a gap between at least two extruded layers, in other words, the two extruded layers are in contact. A portion of an edible animal chew having a gap between at least two extruded layers may have a lighter color or appearance compared to a portion of at least two extruded layers that does not have a gap. A portion of an edible animal chew having a gap between at least two extruded layers may have a regular or irregular pattern. A portion of an edible animal chew having a gap between at least two extruded layers may have a symmetrical or asymmetrical pattern. In one embodiment, the at least two extruded layers may have a pattern selected from stripes, spots, helices, waves, bubbles or foams, spots, mottled patterns, and wrinkles, and any combination thereof.

[0071] Using the method for producing edible animal chews described herein, it is possible to control the relative portions of the edible animal chew having a gap between at least two extruded layers and the relative portions not having a gap between at least two extruded layers. This allows for the production of edible animal chews with various patterns, thus improving the overall aesthetic appeal.

[0072] Edible animal chews preferably have two layers, but may have three, four, five, six, seven, eight, nine, or ten or more layers.

[0073] In some embodiments, each of at least two extruded layers contains animal skin protein (animal skin is from a pig or a cow), animal fat (animal fat is from a pig or a cow), and a protein selected from soy protein and potato protein, and optionally starch. In some embodiments, each of at least two extruded layers contains animal skin protein (animal skin is from a pig or a cow), animal fat (animal fat is from a pig or a cow), and a protein selected from soy protein and potato protein. Each of the extruded layers contains animal skin protein, animal fat, and a plant protein selected from soy protein and potato protein, but the animal skin protein, animal fat, and the plant protein selected from soy protein and potato protein may be present in the same or different proportions in each layer. For example, in some embodiments, at least two extruded layers have the same composition, for example, each containing animal skin protein, animal fat, and protein selected from soy protein and potato protein in the same weight / weight ratio, and any other optional component present in the same weight / weight ratio in each layer. In these embodiments, “at least one extruded layer” can be used interchangeably with “at least two extruded layers” in terms of composition and quantity. In other embodiments, the at least two extruded layers may have different compositions, for example, animal skin, and / or animal fat, and / or soy protein present in different weight / weight ratios in each layer, and any other optional component (e.g., starch, water, and / or plasticizer) present in the same or different weight / weight ratios in each layer.

[0074] In alternative embodiments, at least one extruded layer comprises animal skin protein, animal fat, and plant protein selected from soy protein and potato protein, and at least a second extruded layer comprises a different material which may be any material that can be extruded and is suitable for use in edible animal chews. This may be advantageous for reasons of cost and / or ease of extrusion. The different material may comprise components selected from polysaccharides, proteins, or combinations thereof. Polysaccharides may be selected from natural starch, modified starch, cellulose, dextrin, maltodextrin, or combinations thereof. In some embodiments, the protein may be an animal protein selected from, for example, collagen, modified collagen, partially hydrolyzed collagen, gelatin, casein, whey protein, albumin, or fibrin. In some embodiments, the protein may be a plant protein selected from, for example, wheat gluten, zein protein, pea protein, nut protein, corn protein, soy protein, oat protein, or a combination thereof. In some embodiments, the different material may include one or more further additives selected from gum, gelling agents, water, glycerol, salt, and / or flavorings. The different material may not substantially contain animal skin protein, and / or animal fat, and / or plant protein selected from soy protein and potato protein. In some embodiments, the different material may be animal meal, gel, thick broth, cream, or meat emulsion.

[0075] At least one extruded layer or extruded composition may be in the form of a hollow tube containing different materials, such as those described above, and forming a filling inside the tube. In the context of this application, the filling inside the tube may constitute a layer, and the hollow tube may constitute another layer. The filling may be co-extruded by simultaneously extruding the extruded composition and the filling material through one or more dies, thereby forming separate layers, or the filling may be injected into the hollow tube, or filled in another way, such as during the extrusion of the hollow tube. The different materials may include components selected from polysaccharides, proteins, or combinations thereof. Polysaccharides may be selected from natural starch, modified starch, cellulose, dextrin, maltodextrin, or combinations thereof. In some embodiments, the protein may be an animal protein, selected from, for example, collagen, modified collagen, partially hydrolyzed collagen, gelatin, casein, whey protein, albumin, or fibrin. In some embodiments, the protein may be a plant protein selected from, for example, wheat gluten, zein protein, pea protein, nut protein, corn protein, soy protein, oat protein, or a combination thereof. In some embodiments, the different material may include one or more further additives selected from gum, gelling agents, water, glycerol, salt, and / or flavorings. The different material may not substantially contain animal skin protein, and / or animal fat, and / or plant protein selected from soy protein and potato protein. In some embodiments, the different material may be animal meal, gel, thick broth, cream, or meat emulsion.In one embodiment, different materials that can form the filling may include proteins (e.g., proteins derived from animal organs such as liver, meal, and / or plant proteins such as pea protein), starches (selectable from wheat starch, potato starch, and pea starch), liquids (selectable from water and plasticizers such as glycerol), and optionally one or more additives (e.g., additives may be selected from mineral fillers such as calcium carbonate, colorants, antioxidants, salts, sugars, and antimicrobial agents) that may function to enhance the flavor, aroma, and / or texture of the composition and / or function as preservatives of the composition. The different materials may be softer or have a lower viscosity than the extruded layer or the extruded composition.

[0076] Edible animal chews can have any suitable size or shape. In one embodiment, the edible animal chew is an elongated edible animal chew. The elongated edible animal chew can have a length along the longest dimension of the chew and a cross section perpendicular to that length, the shape of which can be substantially constant along the length of the chew. In one embodiment, the edible animal chew has a longest dimension of at least about 0.5 cm, or at least about 1 cm, or at least about 2.5 cm, or at least about 5 cm, or at least about 7 cm, optionally at least about 10 cm, optionally at least about 15 cm, or optionally at least about 30 cm. In one embodiment, the edible animal chew has a cross-sectional length of about 0.5 cm to about 30 cm, preferably about 2 cm to about 15 cm, in its longest dimension. In one embodiment, the edible animal chew has a cross-sectional width of about 0.5 cm to about 6 cm, preferably about 1.5 cm to about 5.5 cm, in its longest dimension.

[0077] The cross-sectional shape of animal chew toys may be any regular or irregular shape. The cross-sectional shape can be selected from circles, ellipses, rounded shapes, or regular shapes of n faces, where n is optionally selected from 3 to 12, or optionally from 4, 5, 6, or 7, 8, 9, 10, or 11. The shape can be selected from, for example, triangles, squares, rectangles, hexagons, heptagons, octagons, or star shapes, but is not limited to these.

[0078] At least two extruded layers may have any suitable thickness. In one embodiment, each of the at least two extruded layers has a thickness of about 0.01 cm to about 1.0 cm, preferably about 0.1 cm to about 0.5 cm. In some embodiments, at least two extruded layers have the same thickness. In other embodiments, at least two extruded layers have the same thickness. Extruded layers with different thicknesses can result in edible animal chews having a regular striped pattern as a result of the extrusion process. Due to differences in pressure during the extrusion process (due to differences in the cross-sectional size of two parts of the extrusion channel, or two different extrusion channels), thicker extruded layers may lag or clump together after leaving the extruder or nozzle. This can cause at least a portion of the thicker extruded layer to come into contact with the thinner extruded layer.

[0079] In one embodiment, at least two extruded layers include at least an outer concentric layer and an inner concentric layer (for example, as shown in Figure 3). The outer concentric layer has a larger cross-sectional width than the inner concentric layer in its maximum direction. The outer and inner concentric layers may have the same or different thicknesses. The outer concentric layer may have a thickness of about 0.01 cm to about 1.0 cm, or about 0.2 cm to about 1.0 cm, preferably about 0.1 cm to about 0.5 cm. The inner concentric layer may have a thickness of about 0.01 cm to about 1.0 cm, or about 0.2 cm to 1.0 cm, preferably about 0.1 cm to about 0.5 cm. In a preferred embodiment, the outer concentric layer has a thinner thickness than the inner concentric layer (for example, as shown in Figure 3).

[0080] In one embodiment, the outer and inner concentric layers have a circular cross-section. The outer circular concentric layer may have an average diameter of about 1.5 cm to about 5.5 cm, preferably about 1.7 cm to about 3 cm. The inner circular concentric layer may have an average diameter of about 0.5 cm to about 4 cm, preferably about 0.7 cm to about 2.5 cm. In other embodiments, the outer and inner concentric layers may have other cross-sectional shapes, which can be selected from, but are not limited to, elliptical, triangular, square, rectangular, hexagonal, heptagonal, octagonal, or star-shaped.

[0081] In one embodiment, the outer concentric layer and the inner concentric layer have the same composition. In one embodiment, the outer concentric layer and the inner concentric layer have different compositions; for example, the outer concentric layer may contain animal skin protein, soy protein, and animal fat (where the animal skin is from a pig or a cow, and the animal fat is from a pig or a cow), and the inner concentric layer may contain different materials (for example, those described above).

[0082] Animal skin proteins At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises animal skin protein. The animal skin protein is from a pig or a cattle, preferably a pig. In a preferred embodiment, the animal skin protein is derived from pigskin or pigskin components.

[0083] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain animal skin protein in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain animal skin protein in about 5% to about 50% by mass, or about 6% to about 48% by mass, or about 7% to about 47% by mass, or preferably about 7% to about 45%, or preferably about 7% to about 37%, or preferably about 8% to about 32%, or preferably about 9% to about 30%, or preferably about 11% to about 27%, or preferably about 15% to about 27%, or preferably about 18% to about 27%, or preferably about 18% to about 25%, or preferably about 18% to about 23% by mass. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain about 5% by mass, or more than about 6% by mass, or more than about 8% by mass, or more than about 10% by mass, or more than about 12% by mass, or more than about 14% by mass, or more than about 17% by mass of animal skin protein. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain less than about 50% by mass, or less than about 45% by mass, or less than about 39% by mass, or less than about 36% by mass, or less than about 31% by mass, or less than about 29% by mass, or less than about 27% by mass, or less than about 24% by mass of animal skin protein.

[0084] Animal skin proteins contain collagen. Animal skin proteins may contain at least 40% by mass, or at least 50% by mass, or at least 60% by mass, or at least 70% by mass, or at least 75% by mass, or at least 80% by mass, or at least 85% by mass, or at least 90% by mass, or at least 95% by mass, or at least 99% by mass, of collagen. In some embodiments, animal skin proteins may consist entirely of collagen. In some embodiments, animal skin proteins may contain collagen between 40% by mass and 99% by mass, or collagen between 60% by mass and about 85% by mass. Animal skin proteins may further contain at least one of keratin, laminin, fibronectin, and filaggrin, or a combination thereof.

[0085] In one embodiment, at least one extruded layer and / or at least one extruded composition and / or the extruded composition may contain about 7% to about 37% by mass, or about 8% to about 30% by mass, or preferably about 11% to about 24% by mass, or preferably about 18% to about 21% by mass of collagen. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition may contain more than about 5% by mass, or more than about 6% by mass, or more than about 7% by mass, or more than about 8% by mass, or more than about 9% by mass, or more than about 10% by mass, or more than about 11% by mass, or more than about 12% by mass, or more than about 13% by mass, or more than about 14% by mass, or more than about 15% by mass, or more than about 16% by mass, or more than about 17% by mass of collagen. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition may contain less than about 40% by mass, or less than about 35% by mass, or less than about 30% by mass, or less than about 25% or less than about 22% by mass of collagen.

[0086] In some cases, animal skin proteins contribute to the high tensile toughness of the final product. Animal skin proteins containing fibrous collagen are less prone to breakdown during chewing. This results in edible animal chews with a longer duration or chewing time.

[0087] animal fat At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains animal fat. The animal fat is from pigs or cattle, preferably pigs. In preferred embodiments, at least a portion of the animal fat is derived from pigskin. In some embodiments, the animal fat is derived from fat, preferably animal fat, such as pigskin cooked with porcini fat.

[0088] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain animal fat in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains animal fat in about 0.25% to about 15% by mass, or about 0.3% to about 10% by mass, or about 0.4% to about 9% by mass, or preferably about 0.5% to about 8% by mass, or preferably about 1% to about 6% by mass, or more preferably about 1.5% to about 5% by mass, or even more preferably about 2% to about 4.5% by mass. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition contains more than about 0.25% by mass, or more than about 0.5% by mass, or more than about 1% by mass, or more than about 1.5% by mass, or more than about 2% by mass of animal fat. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition contains less than about 15% by mass, or less than about 12% by mass, or less than about 10% by mass, or less than about 8% by mass, or less than about 6% by mass, or less than 5% by mass of animal fat, or less than about 4% by mass, or less than about 3% by mass, or less than 2% by mass of animal fat.

[0089] In some embodiments, both animal skin proteins and animal fats are derived from pigskin and / or cowhide components. The pigskin or cowhide component is cooked in the presence of additional animal fat. In one example, a pigskin component cooked in the presence of pig fat is used. In one example, the pigskin component contains about 60% to 70% by mass of collagen and about 7% to 15% by mass of animal fat.

[0090] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises porcelain and / or cowhide components in any suitable amount. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition comprises about 8% to about 65% by mass, or about 10% to about 60% by mass, or preferably about 13% to about 52% by mass, or preferably about 17% to about 45% by mass, or preferably about 20% to about 40% by mass, or even more preferably about 25% to about 35% of porcelain and / or cowhide components. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains more than about 8% by mass, or more than about 12% by mass, or more than about 18% by mass, or more than about 22% by mass, or more than about 25% by mass, or more than about 29% by mass of porcelain and / or cowhide components. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains less than about 70% by mass, or less than about 65% by mass, or less than about 60% by mass, or less than about 55% by mass, or less than about 50% by mass, or less than about 45% by mass, or less than about 40% by mass, or less than about 35% by mass, or less than about 31% by mass of porcelain and / or cowhide components. In one example, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 30% by mass of porcelain components. Examples of pigskin ingredients include products bearing the trade names Drinde B95 SF or Drinde 1015 / SF.

[0091] In one embodiment, the pigskin and / or cowhide component may be in powder form. The pigskin and / or cowhide component powder may have any suitable particle size. The pigskin or cowhide component powder may have a particle size of about 0.1 mm to about 1 mm, or preferably about 0.1 mm to about 0.5 mm, or about 0.1 to 0.35 mm. 50 It may have particle size.

[0092] Soy protein In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains soy protein in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains soy protein in an amount of about 2% to about 25% by mass, or about 2.5% to about 20% by mass, or about 3% to about 15% by mass, preferably about 4% to about 13% by mass, more preferably about 7% to about 11% by mass, or even more preferably about 8% to about 10.5% by mass. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains more than about 1% by mass, or more than about 2% by mass, or more than about 3% by mass, or more than about 4% by mass, or more than about 5% by mass, or more than about 6% by mass. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition contains less than about 50% by mass, or less than about 25% by mass, or less than about 20% by mass, or less than about 15% by mass, or less than about 12% by mass of soy protein.

[0093] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain soy protein in any form. In a preferred embodiment, the soy protein is in the form of a powder. The powdered soy protein may help to facilitate extrusion.

[0094] Soybean powder can have any suitable particle size. In one embodiment, the soybean powder is approximately 0.01 mm to approximately 0.5 mm, or approximately 0.01 mm to approximately 0.25 mm, or approximately 0.01 mm to approximately 0.15 mm. 90 It has.

[0095] In one embodiment, the soybean powder is d to be less than about 0.6 mm, or less than about 0.3 mm, or less than about 0.25 mm, preferably less than about 0.2 mm, and even more preferably less than about 0.15 mm 50 It has particle size. In one embodiment, the soybean powder preferably has a particle size of less than about 0.25 mm, or more preferably less than about 0.2 mm, or even more preferably less than about 0.15 mm. 90 The particle size is different.

[0096] Soy protein may be derived from any source. In one embodiment, the soy protein is a soy protein concentrate. In a preferred embodiment, the soy protein is derived from soybean meal, preferably defatted soybean meal. Defatted soybean meal may have any suitable soy protein content. Defatted soybean meal may have a protein content of about 30% to about 55% by mass, or about 33% to about 51% by mass, or about 36% to about 48% by mass. Defatted soybean meal may have a protein content of more than about 25% by mass, or more than about 30% by mass, or more than about 33% by mass, or more than about 36% by mass. Defatted soybean meal may have a protein content of less than about 65% by mass, or less than about 60% by mass, or less than about 55% by mass, or less than about 51% by mass, or less than about 48% by mass.

[0097] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain defatted soybean meal in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain about 5% to about 50% by mass, preferably about 13% to about 26% by mass, or more preferably about 18% to about 25% by mass, or even more preferably about 20% to about 24% by mass of defatted soybean meal. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain more than about 5% by mass, more than about 10% by mass, more than about 15% by mass, or more than about 20% by mass of defatted soybean meal. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition may contain less than about 50% by mass, or less than about 40% by mass, or less than about 30% by mass, or less than about 25% by mass of defatted soybean meal.

[0098] In some cases, soy protein is involved in compositions that possess high instantaneous delayed resilience and good malleability. Soy protein has emulsifying properties and is considered important in the following respects: (i) binding with fats in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal skin proteins (the collagen triple helix is ​​covered with hydrophobic regions that are thought to integrate more efficiently with the surrounding matrix in the presence of an emulsifier). This results in a product with good overall homogeneity while maintaining the desired toughness. Controlled water activity results in a product that is safe from a microbiological standpoint. Edible animal chews also have a good surface finish.

[0099] Potato protein Potato protein has been found to function similarly to soy protein. It may be useful in compositions when it is desirable to remove certain components and / or to produce compositions that do not contain leguminous crops.

[0100] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains potato protein in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains potato protein in an amount of about 2% to about 40% by mass, or about 5% to about 35% by mass, or about 10% to about 30% by mass, preferably about 10% to about 30% by mass, more preferably about 15% to about 28% by mass, or even more preferably about 20% to about 25% by mass. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains more than about 1% by mass, or more than about 5% by mass, or more than about 10% by mass, or more than about 15% by mass, or more than about 20% by mass. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition contains less than about 50% by mass, or less than about 40% by mass, or less than about 35% by mass, or less than about 30% by mass, or less than about 25% by mass of potato protein.

[0101] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain potato protein in any form. In a preferred embodiment, soy protein is in powder form. Powdered protein may help facilitate extrusion. Potato protein is preferably in the form of an isolate from potatoes, which may be a substance extracted from potatoes, may optionally be in powder form, and / or contains at least 50% by mass of protein, optionally at least 70% by mass of protein, or optionally at least 77% by mass of protein.

[0102] The protein powder can have any suitable particle size. In one embodiment, the protein powder has a d 90 ranging from about 0.01 mm to about 0.5 mm, or from about 0.01 mm to about 0.25 mm, or from about 0.01 mm to about 0.15 mm.

[0103] In one embodiment, the protein powder has a d 50 particle size of less than about 0.6 mm, or less than about 0.3 mm, or less than about 0.25 mm, preferably less than about 0.2 mm, and even more preferably less than about 0.15 mm. In one embodiment, the potato protein powder preferably has a d 90 particle size of less than about 0.25 mm, or preferably less than about 0.2 mm, or even more preferably less than about 0.15 mm.

[0104] The potato protein can be derived from any source. In one embodiment, the potato protein is a potato protein concentrate.

[0105] In some examples, the potato protein is involved in compositions having high instantaneous delay elasticity and good extensibility. The potato protein has been found to have emulsifying properties and is considered important in the following aspects: (i) binding to fats in the composition; (ii) controlling the water activity; and (iii) supporting the collagen component of animal skin proteins (the collagen triple helix is covered by hydrophobic regions that are thought to integrate more efficiently with the surrounding matrix in the presence of an emulsifier). This results in a product with good overall homogeneity while maintaining the desired toughness. The controlled water activity results in a product that is safe from a microbiological perspective. The edible animal chew also has a good surface finish.

[0106] Starch In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further contain starch. The starch may be raw starch or modified starch. The starch may be derived from corn, wheat, modified wheat, tapioca, sorghum, potato, sweet potato, rice, oats, beets, barley, soybeans, other cereals or grains, or combinations thereof. The starch may consist of one type of starch or a mixture of starches. Pure or substantially pure starch may be used as needed. The type of starch (one or more) used can be characterized by a starch profile having all possible ratios of amylopectin, intermediates, and amylose. The exact source of the starch (one or more) used may not be important. The starch source (one or more) may be selected based on cost and palatability considerations.

[0107] In preferred embodiments, the starch may include natural potato starch or glutinous starch. When these starches are included in edible animal chews, they can produce animal chews with higher strength characteristics compared to other starches. The glutinous starch is preferably glutinous corn starch, but glutinous starch from other species may be used. The glutinous starch may be natural or processed. Processed glutinous starch can be processed by acetylation, hydroxypropylation, or enzymatic treatment. In preferred embodiments, the starch is selected from natural potato starch, natural glutinous corn starch, acetylated glutinous corn starch (e.g., acetylated adipic acid crosslinked starch), hydroxypropylated glutinous corn starch, enzymatically treated glutinous corn starch, glutinous starch from any other species, or a combination thereof. In some examples, the starch is potato starch. In some examples, the starch is natural potato starch. In some examples, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition contains potato starch, and the plant protein contains or is potato protein. In other examples, the starch is acetylated glutinous maize starch.

[0108] In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain about 5% to about 50% by mass, or about 6% to about 40% by mass, or about 7% to about 30% by mass, or about 8% to about 25% by mass, or more preferably about 9% to about 20% by mass, and even more preferably about 10% to about 15% by mass of starch. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain about 5% to about 50% by mass, or about 6% to about 40% by mass, or about 10% to about 40% by mass, or about 15% to about 30% by mass, or more preferably about 15% to about 25% by mass, and even more preferably about 15% to about 20% by mass of starch (which may be potato starch). In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain more than about 6% by mass, or more than about 7% by mass, or more than about 8% by mass, or more than about 9% by mass, or more than about 10% by mass, or more than about 11% by mass, or more than about 12% by mass, of starch. In some embodiments, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain less than about 50% by mass, less than about 40% by mass, or less than about 30% by mass, or less than about 20% by mass, or less than about 15% by mass, of starch. In one example, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain about 13% by mass of starch. In other examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially starch-free; in other words, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 0% by mass of starch.

[0109] Starch may be in powder form. The starch powder has a particle size of approximately 1 μm to approximately 250 μm, preferably approximately 1 μm to approximately 200 μm. 50 It may have particle size.

[0110] Some examples of starch products that can be used include potato starch (natural), glutinous corn starch, hydroxypropylated glutinous corn starch (e.g., Clearam® CR15 20 (Roquette)) and acetylated glutinous corn starch E1422 (e.g., Clearam® CH10 20 (Roquette)).

[0111] In some cases, starch is added to improve the viscoplastic properties of (one or more) extruded layers, (one or more) extruded compositions, or (one or more) extruded compositions, and / or to reduce costs.

[0112] Alkyl succinate-modified starch In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition may further comprise alkyl succinate modified starch, which is different from the starch outlined above. The alkyl succinate of the alkyl succinate modified starch may be C4-C12 alkyl succinate, or optionally C5-C11 alkyl succinate, or optionally C6-C10 alkyl succinate, or optionally C7-C9 alkyl succinate, preferably C8 alkyl succinate.

[0113] The succinic acid in alkyl succinate-modified starch may be a metal succinate. The metal can be selected from Group 1, Group 2, and Group 3 metals, or a combination thereof. The metal salt of succinic acid can be selected from sodium succinate, potassium succinate, magnesium succinate, calcium succinate, and aluminum succinate, or a combination thereof.

[0114] Preferably, the alkyl succinate modified starch is selected from sodium octenyl succinate starch, calcium octenyl succinate starch, potassium octenyl succinate starch, aluminum octenyl succinate starch, or a combination thereof. Alkyl succinate modified starch is commercially available, for example, as a product sold under the trade names Clearam® and Cleargum®, available from Roquette®. In one example, the alkyl succinate modified starch is sodium octenyl succinate starch.

[0115] Alkyl succinate modified starch can be formed by processing starch selected from corn starch (optionally glutinous corn starch), potato starch (optionally high-viscosity potato starch), tapioca starch, or a combination thereof. Alkyl succinate modified starch can be formed by the chemical addition of an alkyl succinate to hydrolyzed dextrin. Alkyl succinate modified starch can be thin-boiling alkyl succinate modified starch, i.e., alkyl succinate modified starch that contributes little to viscosity during processing under heating and hydration.

[0116] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain alkyl starch succinate in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain alkyl starch succinate in about 0% to about 15% by mass, or about 0.25% to about 15% by mass, or about 0.5% to about 15% by mass, or about 2% to about 15% by mass, or about 5% to about 15% by mass, or about 10% to about 15% by mass.

[0117] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain less than about 13% by mass, or less than about 11% by mass, or less than about 8% by mass, or less than about 6% by mass, or less than about 4% by mass, or less than about 2% by mass, or less than about 0.5% or less than about 0.25% by mass of alkyl succinate. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain more than about 0.25% by mass, or more than about 0.5%, or more than about 1%, or more than about 2% by mass, or more than about 5% by mass, or more than about 8% by mass, or more than about 10% by mass, or more than about 12% by mass of alkyl succinate. In some examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially free of alkyl succinate modified starch; in other words, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 0% by mass of alkyl succinate modified starch. In some examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 13% by mass of alkyl succinate modified starch.

[0118] Alkyl succinate-modified starch may be in powder form. The powdered alkyl succinate-modified starch may have an average particle size of about 1 μm to about 250 μm, preferably about 1 μm to about 200 μm.

[0119] Some examples of starch products that can be used include E1450, e.g., Cleargum CO 01 (Roquette®). In some cases, alkyl succinate modified starch acts as an additional emulsifier. In some cases, alkyl succinate modified starch can bind to fat in edible animal chew composition, reducing the destructive effect of fat during processing. In some cases, alkyl succinate modified starch allows water (including steam) to be uniformly dispersed within the edible animal chew composition during extrusion.

[0120] water At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further contain water. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 3% to about 30% by mass, or preferably 5% to about 25% by mass, preferably about 7% to about 20% by mass, and even more preferably about 10% to about 15% by mass of water. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains more than about 5% by mass, preferably more than about 6% by mass, preferably more than about 7% by mass, preferably more than about 8% by mass, preferably more than about 9% by mass, preferably more than about 10% by mass, preferably more than about 11% by mass, and preferably more than about 12% by mass of water. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains less than about 25% by mass, preferably less than about 24% by mass, preferably less than about 23% by mass, preferably less than about 22% by mass, preferably less than about 21% by mass, preferably less than about 20% by mass, preferably less than about 19% by mass, preferably less than about 18% by mass, preferably less than about 17% by mass, preferably less than about 16% by mass, preferably less than about 15% by mass, and preferably less than about 14% by mass of water. In some examples, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 13% by mass of water.

[0121] In one embodiment, at least one extruded layer and / or at least one extruded composition and / or the extruded composition further comprises starch and water as described herein. In one embodiment, at least one extruded layer and / or at least one extruded composition and / or the extruded composition further comprises starch, alkyl succinate modified starch and water as described herein.

[0122] plasticizer At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further contain a plasticizer. The plasticizer may include polyols, and esters of citric acid or urea. Suitable polyols include glycols, diethylene glycols, alkylene glycols, polyalkylene glycols, sorbitol, glycerol, glycerol monoesters, or combinations thereof. In one example, the plasticizer is glycerol.

[0123] At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further contain a plasticizer in any suitable amount. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 3% to about 50% by mass, or about 5% to about 45% by mass, or about 10% to about 35% by mass, or preferably about 15% to about 30% by mass, or even more preferably about 20% to about 25% by mass of plasticizer. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains more than about 5% by mass, or more than about 10% by mass, or more than about 15% by mass, or more than about 20% by mass of plasticizer. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains less than about 50% by mass of the composition, or less than about 45% by mass, or less than about 40% by mass, or less than about 35% by mass, or less than about 30% by mass, or less than about 25% by mass of the composition as a plasticizer. In one example, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains about 22% by mass of a plasticizer. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition contains 20% by mass or less of a plasticizer, optionally 15% by mass or less of a plasticizer, optionally 5% to 20% by mass of a plasticizer, and optionally 5% to 15% by mass of a plasticizer.

[0124] In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition further comprises starch, plasticizer and water as described herein. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition further comprises starch, alkyl succinate modified starch, plasticizer and water as described herein.

[0125] Moisturizer In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further contain a humectant. The humectant may include sucrose, sodium chloride, sorbitol, glycerol, starch hydrolysate, glucose, maltose, lactose, gums, galactose, citric acid, alanine, glycine, high-fructose corn syrup, tartaric acid, malic acid, xylose, PEG400, PEG600, propylene glycol, aminobutyric acid, mannitol, mannose, or lactulose. Glycerol and / or glycol may function as both a plasticizer and a humectant. The humectant may be present in any appropriate amount.

[0126] Other additives In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may further contain one or more additives, which may differ from the components listed above (i.e., proteins selected from animal skin proteins, soy proteins, and potato proteins, starch, modified starch alkyl succinate, water, plasticizers, or humectants). One or more further additives may be selected from preservatives such as potassium sorbate, antioxidants, pharmaceuticals, nutritional supplements, topical preservatives, natural food colorants, synthetic food colorants, minerals, vitamins, or combinations thereof. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition may contain one or more additives in amounts of less than about 20% by mass, or less than about 10% by mass, or less than about 5% by mass, or less than about 1% by mass. In one embodiment, at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition may contain a preservative, such as a sorbate such as potassium sorbate, in an amount of 5% by mass or less, optionally 3% by mass or less, optionally 1% by mass or less, optionally 0.1 to 5% by mass, optionally 0.1% to 3% by mass, optionally 0.1% to 1% by mass, or optionally 0.1% to 0.5% by mass.

[0127] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially free of other animal proteins. In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition is substantially free of other plant proteins such as gluten. Since edible animal chews are suitable for animals with gluten intolerance, gluten-free extruded products may be advantageous.

[0128] Exemplary composition In one embodiment, the weight ratio of animal skin protein to animal fat in at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition is about 3:1 to about 14:1, preferably about 4:1 to about 11:1.

[0129] In one embodiment, the weight ratio of animal skin protein to plant protein selected from soy protein and potato protein in at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition is about 1:2 to about 5:1, preferably about 1:1.5 to about 3.5:1.

[0130] In one embodiment, the weight ratio of animal skin protein to potato protein in at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition is about 1:2 to about 3:1, preferably about 1:1.5 to about 1.5:1, and preferably 1:1 to 1.5:1.

[0131] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and starch Including, here, Animal skin proteins and animal fats together constitute at least 10% by mass of the extruded composition, at least 15% by mass of the extruded composition, at least 20% by mass optionally of the extruded composition, optionally 10% to 50% by mass, optionally 15% to 40% by mass, optionally 20% to 40% by mass, and optionally 30% to 40% by mass of the extruded composition. The plant protein constitutes at least 10% by mass of the extruded composition, optionally at least 15% by mass of the extruded composition, optionally 10% to 30% by mass, optionally 15% to 30% by mass, optionally 20% to 30% by mass, and Starch constitutes at least 10% by mass of the extruded composition, optionally at least 15% by mass of the extruded composition; optionally 10% to 30% by mass; optionally 10% to 25% by mass; optionally 15% to 20% by mass. Edible animal chews may further contain further components selected from water and plasticizers such as glycerol; further components selected from water and plasticizers such as glycerol may constitute at least 90% by mass of the remainder of the composition (after taking into account animal skin proteins, animal fats, vegetable proteins, and starch). If present, plasticizers may constitute 1% to 30% by mass of the composition or layer, optionally 5% to 20% by mass of the composition or layer, optionally 5% to 15% by mass, optionally 10% to 15% by mass; optionally 5% to 10% by mass of the composition or layer.

[0132] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and starch Including, here, Animal skin proteins and animal fats together constitute 10% to 50% by mass, optionally 15% to 40% by mass, optionally 20% to 40% by mass, and optionally 30% to 40% by mass of the extruded composition. Plant protein constitutes 10% to 30% by mass, optionally 15% to 30% by mass, or optionally 20% to 30% by mass of the extruded composition, and Starch constitutes 10% to 30% by mass; optionally 10% to 25% by mass, and optionally 15% to 20% by mass. Edible animal chews may further contain further components selected from water and plasticizers such as glycerol; these further components selected from water and plasticizers such as glycerol may constitute at least 90% by mass of the remainder of the composition (after taking into account animal skin proteins, animal fats, vegetable proteins, and starch) (or, if both water and plasticizers are present, the further components together constitute at least 90% by mass). If present, plasticizers may constitute 1% to 30% by mass of the composition, optionally 5% to 20% by mass, optionally 5% to 15% by mass, optionally 10% to 15% by mass, and optionally 5% to 10% by mass.

[0133] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Animal skin protein (animal skin is from pigs or cows), Animal fat (animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and starch Including, here, Animal skin proteins and animal fats together constitute 20% to 40% by mass, optionally 25% to 40% by mass, of the extruded composition. Plant protein constitutes 15% to 30% by mass, optionally 20% to 30% by mass, of the extruded composition, and Starch constitutes 10% to 30% by mass of the extruded composition; optionally 10% to 25% by mass, and optionally 15% to 20% by mass. Edible animal chews may further contain further components selected from water and plasticizers such as glycerol; these further components selected from water and plasticizers such as glycerol may constitute at least 90% by mass of the remainder of the composition (after taking into account animal skin proteins, animal fats, vegetable proteins, and starch) (or, if both water and plasticizers are present, the further components together constitute at least 90% by mass). If present, plasticizers may constitute 1% to 30% by mass of the composition, optionally 5% to 20% by mass, optionally 5% to 15% by mass, optionally 10% to 15% by mass, and optionally 5% to 10% by mass.

[0134] In one embodiment, the present invention comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or an extruded composition, water and a plasticizer, Approximately 7% to 47% by mass of animal skin protein; optionally, approximately 10% to 47% by mass of animal skin protein. Approximately 0.5% to 8% by mass of animal fat, Approximately 4% to 35% by mass of plant protein selected from soy protein and potato protein, and Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and optionally, Approximately 5% to 45% by mass of plasticizer, optionally 5% to 30% by mass of plasticizer, optionally 5% to 20% by mass of plasticizer, optionally 5% to 15% by mass of plasticizer, optionally 10% to 15% by mass of plasticizer, optionally 5% to 10% by mass of plasticizer Includes.

[0135] In one embodiment, the system comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition, water and a plasticizer, and Approximately 8% to 32% by mass of animal skin protein; optionally, approximately 10% to 32% by mass of animal skin protein. Approximately 1% to 5% by mass of animal fat, Approximately 7% to 11% by mass of plant-based protein selected from soy protein and potato protein; Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Approximately 5% to 45% by mass of plasticizer, optionally 5% to 15% by mass of plasticizer, optionally 10% to 15% by mass of plasticizer, optionally 5% to 10% by mass of plasticizer Includes.

[0136] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 18% to 27% by mass of animal skin protein, Approximately 2% to 4.5% by mass of animal fat, Approximately 8% to 10.5% by mass of plant-based protein selected from soy protein and potato protein. Approximately 0% to 40% by mass of starch, and optionally approximately 10% to 15% by mass of starch. Approximately 5% to 25% by mass of water, and Approximately 5% to 45% by mass of plasticizer, optionally 5% to 15% by mass of plasticizer, optionally 10% to 15% by mass of plasticizer, optionally 5% to 10% by mass of plasticizer Includes.

[0137] In one embodiment, animal skin proteins and animal fats are derived from pigskin or cowhide components, and (if present) soy protein is derived from soybean meal, where, At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 13% to 52% by mass of pigskin or cowhide components, Components selected from soybean meal and potato protein, approximately 13% to 26% by mass. Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Approximately 5% to 45% by mass of plasticizer, optionally 5% to 15% by mass of plasticizer, optionally 10% to 15% by mass of plasticizer, optionally 5% to 10% by mass of plasticizer Includes.

[0138] In one embodiment, animal skin proteins and animal fats are derived from pigskin or cowhide components, and (if present) soy protein is derived from soybean meal, where, At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or extruded composition, Approximately 13% to 52% by mass of pigskin or cowhide components, Components selected from soybean meal and potato protein, approximately 13% to 26% by mass. Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0139] In one embodiment, the weight ratio of animal skin protein to animal fat in at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition is about 3:1 to about 14:1, preferably about 4:1 to about 11:1.

[0140] In one embodiment, the weight ratio of animal skin protein to soy protein in at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or the extruded composition is about 1.4:1 to about 5:1, preferably about 1.7:1 to about 3.5:1.

[0141] In one embodiment, the present invention comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or an extruded composition, water and a plasticizer, Approximately 7% to 47% by mass of animal skin protein, Approximately 0.5% to 8% by mass of animal fat, Approximately 4% to 13% by mass of soy protein, Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and optionally, Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0142] In one embodiment, the present invention comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or an extruded composition, water and a plasticizer, Approximately 8% to 32% by mass of animal skin protein, Approximately 1% to 5% by mass of animal fat, Approximately 7% to 11% by mass of soy protein, Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0143] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 18% to 27% by mass of animal skin protein, Approximately 2% to 4.5% by mass of animal fat, Approximately 8% to 10.5% by mass of soy protein, Approximately 0% to 40% by mass of starch, and optionally approximately 10% to 15% by mass of starch. Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0144] In one embodiment, animal skin proteins and animal fats are derived from pigskin or cowhide components, and soy protein is derived from soybean meal, where, At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 13% to 52% by mass of pigskin or cowhide components, Approximately 13% to 26% by mass of soybean meal, and Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0145] In one embodiment, animal skin proteins and animal fats are derived from pigskin or cowhide components, and soy protein is derived from soybean meal, where, At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 13% to 52% by mass of pigskin or cowhide components, Approximately 13% to 26% by mass of soybean meal. Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Approximately 5% to 45% by mass of plasticizer, optionally 5% to 20% by mass of plasticizer, optionally 5% to 15% by mass of plasticizer Includes.

[0146] In one embodiment, the present invention comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or an extruded composition, water and a plasticizer, Approximately 7% to 47% by mass of animal skin protein, Approximately 0.5% to 8% by mass of animal fat, Approximately 13% to 35% by mass of soy protein, Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and optionally, Plasticizer in amounts less than 20% by mass, optional amounts of 5% to 20% by mass, optional amounts of 5% to 15% by mass Includes.

[0147] In one embodiment, the present invention comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or an extruded composition, water and a plasticizer, Approximately 8% to 32% by mass of animal skin protein, Approximately 1% to 5% by mass of animal fat, Approximately 20% to 30% by mass of soy protein, Approximately 0% to 40% by mass of starch, and optionally approximately 8% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Plasticizer in amounts less than 20% by mass, optional amounts of 5% to 20% by mass, optional amounts of 5% to 15% by mass Includes.

[0148] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 18% to 27% by mass of animal skin protein, Approximately 2% to 4.5% by mass of animal fat, Approximately 20% to 30% by mass of soy protein, Approximately 0% to 40% by mass of starch, and optionally approximately 10% to 20% by mass of starch. Approximately 5% to 25% by mass of water, and Plasticizer in amounts less than 20% by mass, optional amounts of 5% to 20% by mass, optional amounts of 5% to 15% by mass Includes.

[0149] In one embodiment, animal skin proteins and animal fats are derived from pigskin or cowhide components, and soy protein is derived from soybean meal, where, At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 25% to 40% by mass of pigskin or cowhide components, Approximately 13% to 26% by mass of soybean meal. Approximately 10% to 40% by mass of starch, and optionally approximately 10% to 25% by mass of starch. Approximately 5% to 25% by mass of water, and Plasticizer in amounts less than 20% by mass, optional amounts of 5% to 20% by mass, optional amounts of 5% to 15% by mass Includes.

[0150] In one embodiment, animal skin proteins and animal fats are derived from pigskin or cowhide components, and soy protein is derived from soybean meal, where, At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 25% to 40% by mass of pigskin or cowhide components, Approximately 13% to 26% by mass of soybean meal. Approximately 10% to 25% by mass of starch, Approximately 5% to 25% by mass of water, and Plasticizer in amounts less than 20% by mass, optional amounts of 5% to 20% by mass, optional amounts of 5% to 15% by mass Includes.

[0151] In one embodiment, the present invention comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or an extruded composition, water and a plasticizer, Approximately 7% to 47% by mass of animal skin protein, Approximately 0.5% to 8% by mass of animal fat, Potato protein, approximately 15% to 28% by mass. Starch containing or potentially containing potato starch in an amount of approximately 0% to approximately 40% by mass, or optionally containing or potentially containing potato starch in an amount of approximately 8% to approximately 25% by mass, Approximately 5% to 25% by mass of water, and optionally, Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0152] In one embodiment, the present invention comprises at least one extruded layer or at least two extruded layers and / or at least one extruded composition and / or an extruded composition, water and a plasticizer, Approximately 8% to 32% by mass of animal skin protein, Approximately 1% to 5% by mass of animal fat, Approximately 15% to 28% by mass of potato protein, Starch containing or potentially containing potato starch in an amount of approximately 0% to approximately 40% by mass, or optionally containing or potentially containing potato starch in an amount of approximately 8% to approximately 25% by mass, Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0153] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 18% to 27% by mass of animal skin protein, Approximately 2% to 4.5% by mass of animal fat, Approximately 20% to 25% by mass of potato protein, and optionally 22% to 24% by mass of potato protein. Starch containing or potentially containing potato starch in an amount of approximately 0% to approximately 40% by mass, or optionally containing or potentially containing potato starch in an amount of approximately 10% to approximately 25% by mass, Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0154] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 18% to 27% by mass of animal skin protein, Approximately 2% to 4.5% by mass of animal fat, Approximately 20% to 25% by mass of potato protein, and optionally 22% to 24% by mass of potato protein. Starch containing or potentially containing potato starch in an amount of approximately 15% to approximately 30% by mass, starch optionally containing or potentially containing potato starch in an amount of approximately 10% to approximately 20% by mass, starch optionally containing or potentially containing potato starch in an amount of approximately 15% to approximately 20% by mass, Approximately 5% to 25% by mass of water, and Approximately 5% to 25% by mass of plasticizer Includes.

[0155] In one embodiment, at least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 18% to 27% by mass of animal skin protein, Approximately 2% to 4.5% by mass of animal fat, Approximately 20% to 25% by mass of potato protein, and optionally 22% to 24% by mass of potato protein. Starch containing or potentially containing potato starch in an amount of approximately 15% to approximately 30% by mass, starch optionally containing or potentially containing potato starch in an amount of approximately 10% to approximately 20% by mass, starch optionally containing or potentially containing potato starch in an amount of approximately 15% to approximately 20% by mass, Approximately 5% to 25% by mass of water, and Approximately 5% to 25% by mass of plasticizer Includes.

[0156] In one embodiment, the animal skin proteins and animal fats are derived from pigskin or cowhide components, and At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 13% to 52% by mass of pigskin or cowhide components, Potato protein, approximately 13% to 28% by mass. Starch containing or potentially containing potato starch in an amount of approximately 0% to approximately 40% by mass, optionally containing or potentially containing potato starch in an amount of approximately 8% to approximately 30% by mass, optionally containing or potentially containing potato starch in an amount of approximately 15% to approximately 25% by mass, optionally containing or potentially containing potato starch in an amount of approximately 10% to approximately 20% by mass, optionally containing or potentially containing potato starch in an amount of approximately 15% to approximately 20% by mass, Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0157] In one embodiment, the animal skin proteins and animal fats are derived from pigskin or cowhide components, and At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 13% to 52% by mass of pigskin or cowhide components, Approximately 15% to 28% by mass of potato protein, optionally approximately 20% to 25% by mass of potato protein, optionally 22% to 24% by mass of potato protein, Starch containing or potentially containing potato starch in an amount of approximately 0% to approximately 40% by mass, optionally containing or potentially containing potato starch in an amount of approximately 8% to approximately 30% by mass, optionally containing or potentially containing potato starch in an amount of approximately 15% to approximately 25% by mass, optionally containing or potentially containing potato starch in an amount of approximately 10% to approximately 20% by mass, optionally containing or potentially containing potato starch in an amount of approximately 15% to approximately 20% by mass, Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0158] In one embodiment, the animal skin proteins and animal fats are derived from pigskin or cowhide components, and At least one extruded layer or at least two extruded layers, and / or at least one extruded composition, and / or the extruded composition, Approximately 25% to 40% by mass of pigskin or cowhide components, Approximately 20% to 25% by mass of potato protein, and optionally 22% to 24% by mass of potato protein. Starch containing or potentially containing approximately 10% to 20% by mass of potato starch, or optionally containing or potentially containing approximately 15% to 20% by mass of potato starch, Approximately 5% to 25% by mass of water, and Plasticizers in an amount of approximately 5% to 45% by mass Includes.

[0159] The plasticizer in any of the above compositions may be as described herein, for example, a polyol, for example, glycerin. In the above compositions, animal skin protein and animal fat are as defined herein.

[0160] Characteristics of edible animal chew toys In some cases, edible animal chews have a water activity of about 0.40 to about 0.85, or about 0.50 to about 0.85, or about 0.50 to about 0.80, more preferably about 0.50 to about 0.75, and even more preferably about 0.50 to about 0.70. In some cases, edible animal chews have a water activity of less than about 0.85, or less than about 0.80, or less than about 0.75, or less than 0.70. The lower the water activity, the fewer bacteria can grow. Most bacterial strains cannot grow in edible foods with a water activity of less than 0.85, and even more strains cannot grow in edible foods with a water activity of less than 0.70.

[0161] In some cases, edible animal chew toys have a tensile toughness of over 100 MPa, or over 125 MPa, or over 150 MPa, or over 175 MPa, or preferably over 200 MPa, or preferably over 225 MPa, or more preferably over 250 MPa, or even more preferably over 300 MPa. Tensile toughness can be evaluated using texture profile analysis. The greater the tensile toughness, the longer the edible animal chew toy will last. In some cases, edible animal chew toys will last for about 12 to 18 minutes when chewed by a dog. In some cases, edible animal chew toys will last for at least 12 minutes, or at least 13 minutes, or at least 14 minutes, or at least 15 minutes, or at least 16 minutes, or at least 17 minutes when chewed by a dog.

[0162] In some cases, edible animal chews have an instantaneous delayed resilience (IRS) of less than 90%, less than 85%, less than 80%, less than 75%, or less than 70%. IRS can be determined using texture profile analysis, for example, using the following formula:

[0163]

number

[0164] In the formula, L1 corresponds to the period during which a downward force is measured during the first compression cycle, and L2 corresponds to the period during which an upward force is measured during the first compression cycle. Instantaneous delayed resilience (IRS) correlates with the malleability of the material. Malleable materials correlate with materials that can be easily extruded, secondary molded, and stylized.

[0165] Edible animal chews can be formed by any suitable process. In one embodiment, edible animal chews are produced according to the method described herein.

[0166] Edible animal chews can be formed using any suitable apparatus. Edible animal chews can be formed using the nozzles and extruders described herein.

[0167] process A second embodiment provides a method for producing an edible animal chew comprising at least two extruded layers, the method being: A step of extruding at least one extruded composition containing animal skin protein, animal fat, and soy protein to form at least two extruded layers, and A process of injecting gas between at least two extruded layers to form a gap between at least a portion of at least two extruded layers. Including, here, The animal skin is from a pig or a cow, and the animal fat is from a pig or a cow.

[0168] The processes described herein are carried out in an extruder. The extruder may include a barrel and a nozzle. The processes and extrusion steps described herein may use the nozzle, barrel, and / or extruder described herein.

[0169] The extrusion process is, Supplying at least one extruded composition to an extruder, for example, a supply hopper, Conveying at least one extruded composition through an extruder, for example, through a barrel and a nozzle. Includes.

[0170] The barrel comprises at least one hollow chamber and at least one screw. At least one extrusion composition can be extruded using a single-screw or twin-screw. The screw can rotate at speeds of 50 rpm to 400 rpm, optionally 80 rpm to 250 rpm, optionally 120 rpm to 220 rpm, and optionally 140 rpm to 200 rpm.

[0171] In some embodiments, a single extruded composition exists. In these processes, the extruder may include a barrel with a single hollow chamber. This can be used to form edible animal chews in which at least two extruded layers are formed of the same material and / or composition, for example, the at least two extruded layers containing animal skin protein, animal fat, and soy protein in equal proportions.

[0172] In other embodiments, there are at least two extrusion compositions, where at least one extrusion composition comprises animal skin protein, animal fat, and soy protein, and at least one extrusion composition comprises a different material. In these processes, the barrel may include at least two hollow chambers to transport the at least two extrusion compositions separately. The at least two hollow chambers may be connected to two different extrusion channels and / or two different portions of the extrusion channels within the nozzle. This can be used to form edible animal chews in which at least two extruded layers are formed of different materials.

[0173] At least one extruded composition is 40 kWh kg -1 ~130kWhkg -1 , optionally 50kWhkg -1 ~110kWhkg -1 , optionally 60kWhkg -1 ~115kWhkg -1 , optionally 65kWhkg -1 ~115kWhkg -1 It can be extruded using its specific mechanical energy (SME). The SME can be applied by a barrel.

[0174] In some embodiments, at least one extruded composition is heated in a heating step. This can be done before or during the extrusion step, for example, during the conveying step.

[0175] The extruded composition may be heated by a barrel.

[0176] In one embodiment, the extruded composition can be heated to a temperature above the melting point of the components of the extruded composition, for example, a temperature above the melting point of animal skin protein and / or a temperature above the melting point of soy protein. Heating the extruded composition above the melting point of the components in the extruded composition promotes the flow of the extruded composition. In one embodiment, the extruded composition is heated to a temperature of at least 50°C, optionally at least 60°C, optionally at least 70°C, optionally at least 80°C, optionally at least 90°C, or at least 95°C, or at least 100°C, or at least 110°C, or at least 120°C, or at least 130°C.

[0177] The gas to be injected can be any suitable gas. In one embodiment, the gas can be selected from compressed air, steam, carbon dioxide, or nitrogen. In one example, the gas is compressed air.

[0178] In a preferred embodiment, the gas is injected such that a void is formed between at least a portion of at least two extruded layers. This helps to separate at least the at least two extruded layers. The inventors have found that when air is not injected, the extruded layers are sealed together by the vacuum effect and the resulting edible animal chew has an insufficient aesthetic appearance.

[0179] The gas can be injected at any suitable pressure. In one embodiment, the gas is injected at a pressure of from about 0.05 bar (about 0.005 MPa) to about 4 bar (about 0.4 MPa), or from about 0.1 bar (about 0.01 MPa) to about 3 bar (about 0.3 MPa), or from about 0.3 bar (about 0.03 MPa) to 1.5 bar (0.15 MPa), preferably from about 0.1 bar (about 0.01 MPa) to about 1.2 bar (about 0.12 MPa). In some examples, the gas is injected at a pressure of from about 0.1 bar (about 0.01 MPa) to 0.4 bar (0.04 MPa). In some examples, the gas is injected at a pressure of from about 0.5 bar (about 0.05 MPa) to about 3 bar (about 0.3 MPa). In some embodiments, the gas is injected in pulses, in other words, the gas is injected intermittently. In other embodiments, the gas is injected at a continuous pressure.

[0180] By using a change in the pressure of the gas injected between at least two extruded layers, an edible animal chew having different patterns can be produced. The size of the voids can vary depending on the amount of gas injected. The color of the edible animal chew can have a different color or appearance depending on the size or presence of the voids. In certain examples, the edible animal chew has a lighter color tone or appearance in the portion of the edible animal chew having voids between at least two extruded layers. In some embodiments, the gas is injected at a pressure of from about 0.5 to about 3 bar (about 0.05 to about 0.3 MPa). In some examples, this can cause at least a portion of the extruded layer to be stretched, resulting in a thinner and / or lighter color tone. In some examples, this can be used for longitudinal styling, for example, in other examples, for example, using a nozzle including concentric cylinders, the outer extruded layer is stretched and then collapses onto the inner extruded layer, forming a wrinkled pattern (see Figure 4); this can be used to form an edible animal chew having the appearance of natural skin.

[0181] In some embodiments, for example, using a nozzle including concentric cylinders, the gas is injected at a pressure of approximately 0.1 to 0.4 bar (0.01 to 0.04 MPa). This can result in a mottled pattern (see Figure 5) that may have an appearance similar to a mottled leather belt.

[0182] In a preferred embodiment, the gas is injected when at least one extruded composition exits the extruder (e.g., when it exits the nozzle). In an alternative embodiment, the gas is injected into the extruded composition before it exits the nozzle.

[0183] In some embodiments, a mixing step is present prior to the extrusion step in which the components of the extruded composition are mixed. The mixing step may include mixing animal skin proteins, animal fats, and soybean proteins, as well as optionally starch, optionally water, optionally plasticizers, and optionally any further additives.

[0184] In some embodiments, a rolling step is present after the injection step in which at least two extruded layers are compressed by a rolling assembly. In some embodiments, the rolling step is performed immediately after the injection step. In some embodiments, the rolling step can be used to help form edible animal chews with a wrinkled pattern (see Figure 4). After gas is injected at a pressure of about 0.5 to about 3 bar (about 0.05 to about 0.3 MPa), a large amount of air pressure is present between at least two extruded layers. In some embodiments, the rolling step can be used to firmly push the outer extruded layer back into the inner extruded layer.

[0185] In some embodiments, there is no immediate rolling step. At least two extruded layers can be collapsed onto each other to form, for example, mottled edible animal chews (see Figure 5).

[0186] In some embodiments, after the injection step and the optionally selected rolling step, there is a cutting step in which the extruded layer is cut to a desired length. The extruded layer can be cut with a knife cutter.

[0187] Device This specification also discloses nozzles for extrusion processes, which are, At least one extrusion channel configured to form at least two extrusion layers, and At least one gas outlet configured to inject gas between at least two extrusion layers Includes.

[0188] The nozzle can be used as part of any extruder and can be made detachable from the rest of the extruder.

[0189] The nozzle can have any suitable shape, but in some examples it has a cylindrical shape. The nozzle may have a proximal end configured to be attached to another part of the extruder (e.g., the barrel) and a distal end which is the end from which the extruded composition exits the nozzle. The extrusion channel may extend over the length of the nozzle, or a portion of the length of the nozzle starting from the distal end. The nozzle may have a length of about 4 cm to about 30 cm, or preferably about 10 cm to about 18 cm. The nozzle may have a cross-sectional width (or diameter) of 2 cm to about 12 cm, or preferably about 3.5 cm to about 6 cm, in its longest direction (for single-lane extrusion).

[0190] The nozzles of this specification are configured to produce edible animal chews having at least two extruded layers with a gap between at least a portion of the two extruded layers. The (one or more) extruded channels may have any suitable cross-sectional shape, which may be regular or irregular. The shape of the (one or more) extruded channels determines the cross-sectional shapes of the at least two extruded layers. The cross-sectional shape of the (one or more) extruded channels can be selected from circular, elliptical, rounded, or n-faced shapes, where n is optionally selected from 3 to 12, and optionally from 4, 5, 6, 7, 8, 9, 10, or 11. The cross-sectional shapes can be selected from, for example, triangular, square, rectangular, hexagonal, heptagonal, octagonal, or star-shaped shapes.

[0191] The nozzle may include at least two extrusion channels, or at least three, four, five, six, seven, eight, nine, or at least ten extrusion channels. Using at least three, four, five, six, seven, eight, nine, or ten extrusion channels, at least three, four, five, six, seven, eight, nine, or at least ten extrusion layers can be formed, respectively. In other embodiments, the nozzle may include a single extrusion channel having a curved shape (e.g., an extrusion channel having a zigzag cross-sectional shape) configured to form at least two extrusion layers. The (one or more) extrusion channels may have any suitable size or cross-sectional area.

[0192] In a preferred embodiment, at least one extrusion channel includes at least first and second portions. In some embodiments, at least the first and second portions belong to at least two different extrusion channels (in other words, the first portion is the first extrusion channel and the second portion is the second extrusion channel). In other embodiments, the first and second portions belong to the same extrusion channel. The first portion forms the first extrusion layer, and the second portion forms the second extrusion layer.

[0193] In some embodiments, at least one extrusion channel may include at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, or at least ten portions. At least the third and fourth portions, for example, form at least three or at least four extrusion layers.

[0194] In one embodiment, the first portion has a smaller cross-sectional area than the second portion. During extrusion, this makes the pressure on the first extruded layer greater than that on the second extruded layer. This causes the second extruded layer to slow down or clump together after exiting the nozzle, and a portion of the second extruded layer may come into contact with the first extruded layer. In some examples, this results in edible animal chews with a regular striped pattern.

[0195] In a preferred embodiment, at least the first and second portions are arranged concentrically. The first portion may be an outer concentric extrusion channel, and the second portion may be an inner concentric extrusion channel. In one example, the inner and outer concentric extrusion channels are circular (i.e., have a circular cross-sectional shape).

[0196] The inner concentric extruded channel may have an average cross-sectional width of approximately 15 mm to approximately 35 mm, or more preferably approximately 22 mm to approximately 30 mm, in its longest dimension (or the diameter of the circular concentric extruded channel). The outer concentric extruded channel may have an average cross-sectional width of approximately 2 mm to approximately 1 cm, or more preferably approximately 3 mm to approximately 7 mm, in its longest dimension (or the diameter of the circular concentric extruded channel).

[0197] The inner concentric extruded channel may have an average thickness of about 2 mm to about 10 mm, or more preferably about 3 mm to about 7 mm. The outer concentric extruded channel may have an average thickness of about 2 mm to about 10 mm, or more preferably about 3 mm to about 7 mm. The inner concentric extruded channel may have an average thickness of about 50 mm 3 ~approximately 1000mm 3 Preferably about 300 mm 3 ~450mm 3 It may have a cross-sectional area of ​​approximately 50 mm. The outer concentric extruded channel is approximately 50 mm. 3 ~approximately 1000mm 3 , or preferably about 350 mm 3 ~approximately 500mm 3 It may have the following cross-sectional area.

[0198] In some embodiments, the outer concentric extrusion channel has a smaller cross-sectional area and / or thickness than the inner concentric extrusion channel. The difference in width between the inner and outer extrusion channels allows the inner material to flow more rapidly. Thus, the outer extruded layer may fold and become wavy, creating a "zigzag" pattern inward. When the "zigzag" comes into contact with the outer layer, it affects the material to the extent that a darker color is observed on the outside. This can result in edible animal chews with a regular striped pattern, as shown in Figure 3.

[0199] The nozzle includes at least one gas outlet, but can include at least two, at least three, at least four, at least five, at least six, at least seven, at least eight, at least nine, at least ten, or any number of gas outlets. In a preferred embodiment, at least one gas outlet is disposed between at least a first portion and a second portion of at least one extrusion channel. When the nozzle includes at least two gas outlets, the gas outlets can be equally spaced between at least a first portion and a second portion of at least one extrusion channel.

[0200] The gas outlet can have any suitable size. In some embodiments, the gas outlet has a longest dimension of from about 0.2 mm to about 40 mm, more preferably from about 1 mm to about 20 mm, or even more preferably from about 2 mm to about 8 mm; and / or a shortest dimension of from 0.2 mm to 10 mm, more preferably from 1.5 mm to 3.5 mm. In some embodiments, the gas outlet can have any suitable shape, which can be regular or irregular.

[0201] In some embodiments, the gas outlet has a circular shape. The circular gas outlet can have a diameter of from about 0.2 mm to about 10 mm, preferably from about 1 mm to about 5 mm, more preferably from about 2 mm to about 4 mm, for example, about 3 mm.

[0202] In some embodiments, the gas outlet can have a crescent shape having a longest dimension of from about 0.2 mm to 40 mm, more preferably from 5 mm to 20 mm, and / or a shortest dimension of from 0.1 mm to 10 mm, more preferably from 1.5 mm to 3.5 mm.

[0203] The gas to be injected can be any suitable gas. In one embodiment, the gas can be selected from compressed air, steam, carbon dioxide, or nitrogen. In one example, the gas is compressed air.

[0204] The gas may be configured to be injected at any appropriate pressure. In one embodiment, the gas may be configured to be injected at a pressure of about 0.05 bar (about 0.005 MPa) to about 4 bar (about 0.4 MPa), or about 0.1 bar (about 0.01 MPa) to about 3 bar (about 0.3 MPa), or about 0.3 bar (about 0.03 MPa) to 1.5 bar (0.15 MPa), or preferably about 0.1 bar (about 0.01 MPa) to about 1.2 bar (about 0.12 MPa). In some examples, the gas is injected at a pressure of about 0.1 bar (about 0.01 MPa) to 0.4 bar (0.04 MPa). In some examples, the gas is injected at a pressure of about 0.5 bar (about 0.05 MPa) to about 3 bar (about 0.3 MPa).

[0205] In some embodiments, the gas is configured to be injected in pulses, in other words, intermittently. In other embodiments, the gas is configured to be injected at continuous pressure.

[0206] In a preferred embodiment, the gas is configured to be injected as the extruded composition exits the nozzle; in other words, the gas outlet is located at the distal end of the nozzle. In other embodiments, the gas may be configured to be injected into the extruded composition before it exits the nozzle.

[0207] The nozzle may further include at least one gas inlet configured to be attached to a gas source for the inflow of gas, and at least one gas channel configured to transport gas from the gas inlet to the gas outlet. The gas inlet may be located anywhere along the length of the nozzle.

[0208] The nozzle can be made from any suitable material such as steel, tool steel, PTFE, PEEK, tungsten carbide, silicon carbide, or stainless steel. For example, the nozzle can be made from stainless steel.

[0209] This specification also provides an extrusion apparatus including an extruder including a nozzle, The nozzle is, At least one extrusion channel configured to form at least two extrusion layers, and A gas outlet configured to inject gas between at least two extrusion layers, and connected to a gas supply source, is a gas outlet Includes.

[0210] The extruder may include any of the nozzles described herein. In a preferred embodiment, the extruder additionally includes a barrel containing at least one screw and optionally a feed hopper. The feed hopper can feed the extruded composition into the barrel. The barrel transports the extruded composition to the nozzle, through which the composition is extruded to form at least two extruded layers. In a preferred embodiment, the nozzle is removable from other parts of the extruder, such as the barrel.

[0211] The supply hopper is where the extruded composition is added to the extruder. The supply hopper holds the extruded composition and feeds it into the barrel. The extruded composition can be added to and / or fed into the supply hopper by gravity or negative pressure.

[0212] The barrel transports the extruded composition to the nozzle. The barrel may have a single hollow chamber if the two extruded layers are formed from the same material. The barrel may have at least two hollow chambers if at least two extruded layers are formed from different materials.

[0213] At least one screw may be a single-screw or a twin-screw. At least one screw may rotate at speeds of 50 rpm to 400 rpm, optionally 80 rpm to 250 rpm, optionally 120 rpm to 220 rpm, or optionally 140 rpm to 200 rpm.

[0214] At least one screw, 40kWhkg -1 ~130kWhkg -1 , optionally 50kWhkg -1 ~110kWhkg -1, optionally 60kWhkg -1 ~115kWhkg -1 , optionally 65kWhkg -1 ~115kWhkg -1 It may be configured to apply a specific mechanical energy (SME). The SME may be applied by at least one screw.

[0215] In one embodiment, the barrel may include a heater. The barrel, or at least a portion of the barrel, can be heated to a temperature of at least 50°C, at least 60°C, optionally at least 70°C, optionally at least 80°C, optionally at least 90°C, or at least 95°C, or at least 100°C, or at least 110°C. The barrel can be divided into two or more sections, which are at different temperatures.

[0216] In one embodiment, the extruder may further include a rolling assembly configured to roll the extruded layer after it exits the nozzle.

[0217] In one embodiment, the extruder may further include a knife assembly configured to cut the extruded layer after it exits the nozzle.

[0218] In one embodiment, the extrusion apparatus may include a rolling assembly and a knife assembly. [Examples]

[0219] Example 1 The following are examples of compositions, methods, and other embodiments described herein. These examples should not be considered limitations of the disclosure, but are merely provided to teach and illustrate embodiments of methods for providing chewing materials for edible animals.

[0220] Example Composition The example compositions described herein encompass several key combinations of components that work symbiotically to produce the final material, including: (i) Drinde B95 SF - Essentia protein Pig skin was cooked in pig fat, and this cooked skin was ground to the following particle size.

[0221] [Table 1]

[0222] The product contains approximately 84-87% by mass of porcine skin protein (60-70% by mass of collagen), fat (7-15%), salt <1.5% by mass, and 8-12% by mass of water.

[0223] (ii) Soybean powder Defatted soybeans are available as pellets or meal containing soy protein.

[0224] In some cases, 8mm pellets were ground into powder (Henry Bells and Co., LS27 0NB, Leeds, West End Approach, UK). The soybean powder had the following average particle size distribution and protein content.

[0225] [Table 2]

[0226] (iii) starch The starch used in these examples is powdered natural potato starch, but it is conceivable that glutinous corn starch, acetylated glutinous corn starch, hydroxypropylated glutinous corn starch, enzyme-treated glutinous corn starch, or glutinous starch derived from any other species may be used.

[0227] (iv) Octenyl succinate modified starch (E1450) The octenyl succinic acid modified starch used in these examples is Clearam® CO₂O₁.

[0228] Composition test The above components were mixed in various proportions to form premixed compositions as shown in Table 3.

[0229] [Table 3]

[0230] Various powdered compositions were extruded into strips using cooker extrusion. The extrusion settings were normalized to the energy input (SME) by changing the extrusion screw speed between run runs.

[0231] The final composition is shown in Table 4.

[0232] [Table 4]

[0233] Texture Profile Analysis Texture profile analysis (TPA) makes it possible to determine several parameters that characterize the texture of a sample.

[0234] The following equipment and methods were used: device (i)Stable Micro Systems TA HD plus (ii) Tension rig (A / HDT) - Maximum load 500kg (iii) Pruning shears (required only for the Pedigreen Dentastix exam) (iv) Tensile cutter (ISO 527-2, length 75 mm, width 10 mm, center 5 mm), Zwick Roell; (v) A load cell with a capacity of 100 kg or 500 kg.

[0235] Common methods of texture analyzers (i) The extruded strips were cut into tensile test specimens using an ISO-527-2 stamp (Zwick Roell).

[0236] (ii) Place the tensile test specimen on the lower grip of the tensile rig so that the entire shoulder of the specimen is exposed, and tighten it firmly enough so that the product does not slip during the test, but not so tightly that the product breaks.

[0237] (iii) Position the upper grip of the tensile rig so as to align with the specimen, again ensuring that the entire shoulder of the specimen is exposed.

[0238] (iv) Minimize the tension or slack of the test specimen.

[0239] (v) The grip is moved away by a texture analyzer (TA) at a rate of 1 mm / second, and the resistance force is recorded by a sensor passing through the fracture point of the specimen.

[0240] Before testing, the extruded sample is incubated at 22°C for 1 hour. Next, the sample is placed horizontally in the center of a flat surface so that it is compressed longitudinally. Using a texture analyzer (Stable Micro Systems TA HD plus), a compression plate large enough to compress the entire surface of the sample is used to compress the product at a speed of 1 mm / second until it reaches a 50% strain, or 50% of its total height. For a sample with a height of 10 mm, the distance to reach 50% strain is 5 mm. Once the required strain distance is reached, the probe moves upward at a speed of 1 mm / second and stops at 10 mm above the base plate, which is the original height of the sample. After the completion of the first compression cycle, the compression plate pauses for 5 seconds, during which the product may recover some of its original shape and form, depending on its material properties. Then, the second compression cycle is performed. The compression plate moves downward at a speed of 1 mm / second to the distance required to achieve 50% strain during the first compression (5 mm for a sample with a height of 10 mm). Once the required strain distance is reached, the probe immediately moves upward at a speed of 1 mm / second and stops at its original height.

[0241] Data Analysis Figure 9 shows a plot of the force response curve of a texture analysis test plotted on the axis of stress (MPa) against the axis of strain (%). The dimensions (width and depth) of the central fracture point are considered in the plot. From this type of plot, the following parameters can be determined: ●Tensile strength (MPa) - Peak resistance force from the test specimen ●Ductility (%) - The elongation before fracture, i.e., the ability to deform without breaking. ●Toughness (MPa) is the area under the curve and provides a composite measure that takes into account both tensile strength and ductility.

[0242] A schematic diagram of the texture profile analysis measurement is shown in Figure 8. As can be seen, the measurement is expressed as the force experienced by the probe over time. This is an established technique for emulating compression by the first byte and then performing the second byte at the same location. Regarding Figure 8: L1 corresponds to the period during which the probe moves downwards during the first compression and the force is measured.

[0243] L2 corresponds to the period during which the probe moves upward during the first compression and the force is measured.

[0244] L4 corresponds to the period during the second compression when the probe moves downward and a positive force is measured.

[0245] L5 corresponds to the period during the second compression test when the probe moves upward and a positive force is measured.

[0246] A1 corresponds to the lower region of the force curve measured during the period when the probe was moving both downward and upward during the first compression-release cycle (a complete single cycle in which pressure is applied and then released).

[0247] A2 corresponds to the region above the force curve measured during the period when the probe is moving near its original position between the first and second compression cycles. Negative force readings may be observed if the product exhibits adhesion or grip to the probe surface. Therefore, A2 is not always observed as a parameter, especially if the product surface exhibits low surface adhesion or grip.

[0248] A3 corresponds to the lower region of the force curve measured during the period when the probe was moving both downward and upward during the second compression-release cycle (a complete single cycle in which pressure is applied and released).

[0249] A4 corresponds to the region below the force curve measured during the period when the probe was moving downwards during the first compression.

[0250] A5 corresponds to the region below the force curve measured during the period when the probe is moving upward (releasing pressure) during the first compression.

[0251] A6 corresponds to the region below the force curve measured during the period when the probe was moving downwards during the second compression.

[0252] A7 corresponds to the lower region of the force curve measured during the period when the probe is moving upward (releasing pressure) during the second compression.

[0253] Using these parameters, the instantaneous delayed elasticity (IRS) can be determined using the following equation:

[0254]

number

[0255] IRS is a measure of springback during the first compression, and therefore indicates the elasticity of the sample immediately after the compression downstroke. IRS is used to evaluate the malleability of a material. A material needs to be malleable so that it can be post-molded and stylized.

[0256] result Each composition was evaluated for water activity, toughness, and IRS, as shown in Table 5.

[0257] Water activity was measured using Decagon Devices' AQUA LAB 4TEV device. The sample was cut into 0.5 mm diameter pieces and placed in the sample holder before loading into the machine. After the moisture in the atmosphere above the sample reached equilibrium, the measurement was performed and displayed on the digital screen.

[0258] [Table 5]

[0259] The differences in the measured properties of technical replicas C and I provide a good indicator of the error associated with those measured properties. This allows the experimental procedure to yield standard errors of ±8.8% for Aw, ±2.3% for toughness, and ±15% for IRS.

[0260] Figure 7 shows a graph illustrating the trends in cost (Euros), toughness (MPa), and instantaneous delayed resilience (IRS, %) of the components used in further compositional testing. The % of each component is expressed as the percentage of each component in the pre-blended powder.

[0261] As shown in Figure 7, increasing the porcine component correlated with increased product toughness, indicating a longer chewing duration. The remaining components were necessary for an acceptable IRS. IRS is inversely proportional to plasticity; a lower IRS value indicates a composition that is easier to post-molded and stylize and can retain its shape after deformation. These results were used to determine the optimal amount of each component. See Table 6.

[0262] [Table 6]

[0263] Using the compositions of the examples herein, materials that are viscoplastic at high temperatures can be produced by manipulating the compositions in various ways to produce products that have the same sensory properties as "leather" or "hide" (when cooled to room temperature). The resulting products have a firm texture that can be chewed for a long time. The products have appropriate tensile toughness, and in some cases, very desirable tensile toughness exceeding 150 MPa, 200 MPa, or 300 MPa. Edible animal chews have good material properties.

[0264] While not bound by theory, animal skin proteins, including fibrous collagen, contribute to the high tensile toughness of the final product, making it less prone to breakage during chewing. Therefore, the resulting edible animal chews have a long-lasting texture.

[0265] Soy protein possesses emulsifying properties and is considered important for the following reasons: (i) binding with fats in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal skin proteins (the collagen triple helix is ​​covered with hydrophobic regions that are thought to integrate more efficiently with the surrounding matrix in the presence of an emulsifier). This results in a product with good overall homogeneity and a practical surface finish. The controlled water activity results in a product that is safe from a microbiological standpoint, and the resulting product maintains the desired toughness.

[0266] Starch may be optionally added to help improve the viscoplastic properties of the composition and / or reduce the overall cost of the composition. Octenyl succinate modified starch may be optionally used as an additional emulsifying component.

[0267] Importantly, the material is viscoplastic and malleable, and has a non-stick surface when exiting the extruder die / nozzle. This allows the product to be post-molded into a variety of different shapes, styles, and appearances to resemble professionally finished leather goods.

[0268] Comparative prototypes that did not contain soy protein (i.e., products containing only porcine skin protein, fat, and starch) were found to have excessively sticky surfaces and were unsuitable for extrusion molding.

[0269] Extrusion method Edible animal chews containing the exemplary compositions described above were formed. Pig skin protein, pig fat, and soy protein were optionally mixed in the presence of natural potato starch and / or octenyl succinic acid to form premixed compositions.

[0270] The premixed composition was mixed with water and glycerol and conveyed through a barrel extruder with a single chamber. Next, as shown in Figure 1, the extruded composition was extruded through a stainless steel nozzle. The nozzle includes two concentric circular extrusion channels and a gas outlet located between the two concentric circular extrusion channels for injecting air between the two extruded layers. The resulting product has two extruded layers with a gap between at least a portion of the two extruded layers. A cross-section of an edible animal chew is shown in Figure 2.

[0271] The extrusion conditions are shown in Table 7.

[0272] [Table 7]

[0273] The edible animal chew toys obtained in the examples had the following dimensions, as shown in Table 8.

[0274] [Table 8]

[0275] A comparative extrusion process that did not inject air between the two extruded layers proved insufficient to produce edible animal chews with desirable aesthetic properties. Without air injection, it was necessary to artificially create voids by creating a vacuum in the outer layer between the layer and the cut.

[0276] Example 2 Example Composition The example compositions described herein encompass several key combinations of components that work symbiotically to produce the final material, including: (i) Drinde B95 SF - Essentia protein Pig skin was cooked in pig fat, and this cooked skin was ground to the following particle size.

[0277] [Table 9]

[0278] (ii) Tubermine FV - Roquette Potato protein is supplied as an off-white powder with a maximum moisture content of 8%, a minimum protein content of 77%, and an ash content of approximately 3%.

[0279] (iii) starch The starch used in these examples is powdered natural potato starch, but it is conceivable that glutinous corn starch, acetylated glutinous corn starch, hydroxypropylated glutinous corn starch, enzyme-treated glutinous corn starch, or glutinous starch derived from any other species may be used.

[0280] Composition test The above components were mixed in various proportions to form premixed compositions as shown in Table 2.

[0281] [Table 10]

[0282] Various powdered compositions were extruded into a nozzle using cooker extrusion. The extrusion settings were normalized to the energy input (SME) by changing the extrusion screw speed between run runs.

[0283] The final composition is shown in Table 3.

[0284] [Table 11]

[0285] Texture Profile Analysis Texture profile analysis (TPA) makes it possible to determine several parameters that characterize the texture of a sample.

[0286] The following equipment and methods were used: device (i)Stable Micro Systems TA HD plus (ii) Test probe - Pyramid probe with dominant angle 70°, secondary angle 30°, tip radius 1 mm (specially manufactured) * (iii) Base plate - Steel plate with 12mm diameter holes (specially manufactured) * (iv) Pruning shears (v) 100kg load cell (Stable Micro Systems) * Details of the baseplate and test probe of the Stable Micro Systems TA HD plus are shown in Figure 12.

[0287] Common methods of texture analyzers (i) Place the extruded product onto a steel base plate using a 12 mm hole located directly below the center of the product.

[0288] (ii) Attach a 100 kg load cell and test probe to a TA HD plus texture analyzer from stable micro systems.

[0289] (iii) The probe speed must be maintained at 1 mm / second while the probe is in contact with the product and the force is being measured.

[0290] When performing this analysis to evaluate hardness, the following test parameters must be followed.

[0291] The product must be incubated at 22°C before testing. Analysis should be started within 2 minutes of removal from the incubator to ensure minimal changes in incubation temperature.

[0292] The probe speed must be maintained at 1 mm / second while the probe is in contact with the product and the force is being measured. The measurement continues until the force reading reaches 800 N and the test stops or the instrument reaches its zero-base calibration point.

[0293] Forces exceeding 800N represent a risk of fracture in animals and therefore result in failure in this test. An increase in tooth fracture events occurs above 800N, which is below the 15th percentile of fracture data. Underlying problems with tooth structure may cause fractures at forces that are not realistically avoidable. While the force required to break a tooth is generally not exerted while a dog is chewing spontaneously, dogs can periodically exert higher levels of chewing force.

[0294] Data Analysis Figure (7) shows a plot of the force response curve of a texture analysis test plotted on the axis of force (kg) against distance (mm). From this plot, the following parameters can be determined: ● Peak Force (kg) - The maximum force applied to the product in a single measurement cycle without damage.

[0295] The curve in Figure 14 shows the amount of force applied to the product when it is compressed. The probe was moved at a constant speed of 1 mm / second.

[0296] Damage occurs when the peak force reaches approximately 81.6 kg (800 Newtons), or when the probe reaches its zero-base calibration point. The force data obtained from texture measurements was converted to Newtons.

[0297] result Each composition was evaluated for water activity and hardness, as shown in Table 4.

[0298] Water activity was measured using Decagon Devices' AQUA LAB 4TEV device. Samples were cut into 0.5 mm diameter pieces and placed in the sample holder before loading them into the machine. After the moisture in the atmosphere above the sample reached equilibrium, the measurement was performed and displayed on the digital screen.

[0299] [Table 12]

[0300] Minimal variation in water activity was observed across all compositions.

[0301] Figure 13A shows the relationship between the potato starch level, potato protein level, and hardness of the components. Hardness is measured in force (N), and the components are expressed as a percentage of each component in a pre-blended powder.

[0302] As shown in Figure 13B, a decrease in potato protein and an increase in potato starch correlated with a decrease in product hardness. The remaining components were necessary for an acceptable hardness. A certain level of hardness is necessary for a longer chewing duration, but hardness can affect the moldability and aesthetic properties of the product. These results were used to determine the optimal amount of each component. See Table 5.

[0303] [Table 13]

[0304] Using the compositions of the examples herein, materials that are viscoplastic at high temperatures can be produced by manipulating the compositions in various ways to produce products that have the same sensory properties as "leather" or "skin" (when cooled to room temperature). The resulting products have a tough texture that allows for prolonged chewing.

[0305] Potato protein possesses emulsifying properties that are considered important for the following reasons: (i) binding with fats in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal proteins (the collagen triple helix is ​​covered with hydrophobic regions that are thought to integrate more efficiently with the surrounding matrix in the presence of an emulsifier). This results in a product with good overall homogeneity and a practical surface finish. The controlled water activity results in a product that is safe from a microbiological standpoint, and the resulting product maintains the desired toughness.

[0306] Starch may be optionally added to help improve the viscoplastic properties of the composition and / or reduce the overall cost of the composition.

[0307] The material is viscoplastic and malleable, and has a non-stick surface when exiting the extruder die / nozzle. This allows the product to be post-molded into a variety of different shapes, styles, and appearances, resembling professionally finished leather goods.

[0308] Potato protein is a candidate plant-based protein for making compositions grain-free by removing soy protein. Extrusion method Edible animal chews containing the exemplary compositions described above were formed. Pig skin protein, pig fat, and potato protein were mixed and, optionally, premixed compositions were formed in the presence of natural potatoes.

[0309] The premixed composition was mixed with water and glycerol and conveyed through a barrel extruder with a single chamber. Next, as shown in Figure 10, the extruded composition was extruded through a stainless steel nozzle. The nozzle includes a circular extrusion channel having a star-shaped motif inside and a gas outlet located between the arms of the star-shaped extrusion channel, through which air is injected between the two extruded layers. The resulting product has multiple extruded layers with gaps between at least a portion of at least two of the extruded layers. A cross-section of an edible animal chew is shown in Figure 11.

[0310] The extrusion conditions are shown in Table 5.

[0311] [Table 14]

[0312] The edible animal chew toys obtained in the examples had the following dimensions, as shown in Table 6.

[0313] [Table 15]

[0314] Example 3 The following are examples of compositions, methods, and other embodiments described herein. These examples should not be considered limitations of the disclosure, but are merely provided to teach and illustrate embodiments of methods for providing chewing materials for edible animals.

[0315] Example Composition The example compositions described herein encompass several key combinations of components that work symbiotically to produce the final material, including: (i) Drinde B95 SF - Essentia protein Pig skin was cooked in pig fat, and this cooked skin was ground to the following particle size.

[0316] [Table 16]

[0317] (ii) Soybean powder Defatted soybeans are available as pellets or residue containing soy protein. In some cases, 8 mm pellets were ground to form a powder (Henry Bells and Co., LS27 0NB, Leeds, West End 25 Approach, UK). The soy powder had the following average particle size distribution and protein content.

[0318] (iii) starch The starch used in these examples is powdered natural potato starch, but it is conceivable that glutinous corn starch, acetylated glutinous corn starch, hydroxypropylated glutinous corn starch, enzyme-treated glutinous corn starch, or glutinous starch derived from any other species may be used.

[0319] Composition test The above components were mixed in various proportions to form premixed compositions as shown in Table 2.

[0320] [Table 17]

[0321] Various powdered compositions were extruded into a nozzle using a cooker extruder. The extrusion settings were normalized to the energy input (SME) by changing the extrusion screw speed between run runs. The final composition is shown in Table 3.

[0322] [Table 18]

[0323] Texture Profile Analysis Texture profile analysis (TPA) makes it possible to determine several parameters that characterize the texture of a sample.

[0324] The following equipment and methods were used: device (i)Stable Micro Systems TA HD plus (ii) Compression plates up to 500 kg (iii) Base plate - Steel plate (specially manufactured) (iv) Pruning shears (v) 500kg load cell (Stable Micro Systems).

[0325] Common methods of texture analyzers Before testing, the extruded sample is incubated at 22°C for 1 hour. Next, the sample is placed horizontally in the center of a flat surface so that it is compressed longitudinally. Using a texture analyzer (Stable Micro Systems TA HD plus), a compression plate large enough to compress the entire surface of the sample is used to compress the product at a speed of 1 mm / second until it reaches a 50% strain, or 50% of its total height. For a sample with a height of 10 mm, the distance to reach 50% strain is 5 mm. Once the required strain distance is reached, the probe moves upward at a speed of 1 mm / second and stops at 10 mm above the base plate, which is the original height of the sample. After the completion of the first compression cycle, the compression plate pauses for 5 seconds, during which the product may recover some of its original shape and form, depending on its material properties. Then, the second compression cycle is performed. The compression plate moves downward at a speed of 1 mm / second to the distance required to achieve 50% strain during the first compression (5 mm for a sample with a height of 10 mm). Once the required strain distance is reached, the probe immediately moves upward at a speed of 1 mm / second and stops at its original height.

[0326] Data Analysis A schematic diagram of the texture profile analysis measurement is shown in Figure 8. As can be seen, the measurement is expressed as the force experienced by the probe over time. This is an established technique for emulating compression by the first byte and then performing the second byte at the same location. Regarding Figure 8: L1 corresponds to the period during which the probe moves downwards during the first compression and the force is measured.

[0327] L2 corresponds to the period during which the probe moves upward during the first compression and the force is measured.

[0328] L4 corresponds to the period during the second compression when the probe moves downward and a positive force is measured.

[0329] L5 corresponds to the period during the second compression test when the probe moves upward and a positive force is measured.

[0330] A1 corresponds to the lower region of the force curve measured during the period when the probe was moving both downward and upward during the first compression-release cycle (a complete single cycle in which pressure is applied and then released).

[0331] A2 corresponds to the region above the force curve measured during the period when the probe is moving near its original position between the first and second compression cycles. Negative force readings may be observed if the product exhibits adhesion or grip to the probe surface. Therefore, A2 is not always observed as a parameter, especially if the product surface exhibits low surface adhesion or grip.

[0332] A3 corresponds to the lower region of the force curve measured during the period when the probe was moving both downward and upward during the second compression-release cycle (a complete single cycle in which pressure is applied and released).

[0333] A4 corresponds to the region below the force curve measured during the period when the probe was moving downwards during the first compression.

[0334] A5 corresponds to the region below the force curve measured during the period when the probe is moving upward (releasing pressure) during the first compression.

[0335] A6 corresponds to the region below the force curve measured during the period when the probe was moving downwards during the second compression.

[0336] A7 corresponds to the lower region of the force curve measured during the period when the probe is moving upward (releasing pressure) during the second compression.

[0337] Using these parameters, the instantaneous delayed elasticity (IRS) can be determined using the following equation:

[0338]

number

[0339] IRS is a measure of springback during the first compression, and therefore indicates the elasticity of the sample immediately after the compression downstroke. IRS is used to evaluate the malleability of a material. A material needs to be malleable so that it can be post-molded and stylized.

[0340] result Each composition was evaluated for water activity and hardness, as shown in Table 4.

[0341] Water activity was measured using Decagon Devices' AQUA LAB 4TEV device. Samples were cut into 0.5 mm diameter pieces and placed in the sample holder before loading them into the machine. After the moisture in the atmosphere above the sample reached equilibrium, the measurement was performed and displayed on the digital screen.

[0342] [Table 19]

[0343] Variations in water activity were observed across the different compositions, as expected. Compositions A through E were within acceptable limits regarding the risk of microbial growth. Compositions F and G will require further study to understand their shelf life.

[0344] As shown in Figure 7, an increase in the porcine component correlated with an increase in the toughness of the product, indicating a longer chewing duration. The remaining component was necessary for an acceptable IRS. IRS is inversely proportional to plasticity, and a lower IRS value indicates a composition that is easier to post-molding and stylize, and can retain its shape, formability, and aesthetic properties after deformation.

[0345] The percentage levels of IRS shown for compositions A to G indicate that the range of water-to-glycerol ratios had minimal effect on IRS. The results are also comparable to those of previous tests.

[0346] These results were used to determine the optimal amount of each component. See Table 5.

[0347] [Table 20]

[0348] Using the compositions of the examples herein, materials that are viscoplastic at high temperatures can be produced by manipulating the compositions in various ways to produce products that have the same sensory properties as "leather" or "skin" (when cooled to room temperature). The resulting products have a tough texture that allows for prolonged chewing.

[0349] Soy protein possesses emulsifying properties that are considered important for the following reasons: (i) binding with fats in the composition; (ii) controlling water activity; and (iii) supporting the collagen component of animal protein (the collagen triple helix is ​​covered with hydrophobic regions that are thought to integrate more efficiently with the surrounding matrix in the presence of an emulsifier). This results in a product with good overall homogeneity and a practical surface finish. The controlled water activity results in a product that is safe from a microbiological standpoint, and the resulting product maintains the desired toughness.

[0350] Starch may be optionally added to help improve the viscoplastic properties of the composition and / or reduce the overall cost of the composition.

[0351] Importantly, the material is viscoplastic and malleable, and has a non-stick surface when exiting the extruder die / nozzle. This allows the product to be post-molded into a variety of different shapes, styles, and appearances to resemble professionally finished leather goods.

[0352] Comparative prototypes using soy protein instead of potato protein showed that a higher percentage of soy protein was required in the composition to achieve the desired hardness.

[0353] Potato protein is a candidate plant-based protein for making compositions grain-free by removing soy protein. Extrusion method Edible animal chews containing the exemplary compositions described above were formed. Pig skin protein, pig fat, and potato protein were mixed and, optionally, premixed compositions were formed in the presence of natural potatoes.

[0354] The premixed composition was mixed with water and glycerol and conveyed through a barrel extruder with a single chamber. Next, as shown in Figure 10, the extruded composition was extruded through a stainless steel nozzle. The nozzle includes a circular extrusion channel having a star-shaped motif inside and a gas outlet located between the arms of the star-shaped extrusion channel, through which air is injected between the two extruded layers. The resulting product has multiple extruded layers with gaps between at least a portion of at least two of the extruded layers. A cross-section of an edible animal chew is shown in Figure 11A.

[0355] The extrusion conditions are shown in Table 6.

[0356] [Table 21]

[0357] The edible animal chew toys obtained in the examples had the following dimensions, as shown in Table 7.

[0358] [Table 22]

[0359] This specification discloses the subject matter of the following numbered statements: Statement 1 An edible animal chew comprising at least two extruded layers, wherein at least one extruded layer is Animal skin protein (the animal skin is from a pig or a cow), Animal fat (the animal fat is from pigs or cows), and Soy protein Including, here, A void exists between at least a portion of the two extruded layers. Edible animal chew toys.

[0360] Statement 2 The edible animal chew according to Statement 1, wherein at least one extruded layer comprises about 7% to about 47% by mass of animal skin protein, optionally about 15% to about 27% by mass of animal skin protein.

[0361] Statement 3 The edible animal chew according to Statement 1 or Statement 2, wherein the animal skin protein contains at least 65% by mass of collagen.

[0362] Statement 4 The edible animal chew according to any one of statements 1 to 3, wherein the at least one extruded layer contains about 0.5% to about 8% by mass of animal fat, optionally about 2% to about 4.5% by mass of animal fat.

[0363] Statement 5 The edible animal chew according to any one of statements 1 to 4, wherein the at least one extruded layer contains about 4% to about 13% by mass of soy protein, optionally about 7% to about 11% by mass of soy protein.

[0364] Statement 6 The soy protein is in the form of a powder, and optionally, the powder is less than 0.15 mm in size. 90 An edible animal chew toy according to any one of statements 1 to 5, having the following characteristics.

[0365] Statement 7 The edible animal chew according to any one of statements 1 to 6, wherein the at least one extruded layer further comprises starch, optionally selected from natural potato starch, glutinous corn starch, acetylated glutinous corn starch, hydroxypropylated glutinous corn starch, enzymatically treated glutinous corn starch, or a combination thereof.

[0366] Statement 8 The edible animal chew according to Statement 7, wherein at least one extruded layer contains about 6% to about 40% by mass, optionally about 10% to about 15% by mass, of starch.

[0367] Statement 9 The edible animal chew according to any one of statements 1 to 8, wherein the edible animal chew further comprises alkyl succinate-modified starch.

[0368] Statement 10 The edible animal chew according to any one of statements 1 to 9, wherein the at least one extruded layer contains water, and optionally, the at least one extruded layer contains about 5% by mass to about 25% by mass of water.

[0369] Statement 11 The edible animal chew according to any one of statements 1 to 10, wherein the at least one extruded layer comprises a plasticizer, optionally wherein the plasticizer is glycerol.

[0370] Statement 12 The edible animal chew according to Statement 11, wherein the at least one extruded layer comprises about 10% to about 45% by mass of glycerol, optionally about 20% to about 25% by mass of glycerol.

[0371] Statement 13 An edible animal chew according to any one of statements 1 to 12, wherein the at least two extruded layers have different thicknesses.

[0372] Statement 14 The edible animal chew according to any one of statements 1 to 13, wherein the at least two extruded layers include an outer concentric layer and an inner concentric layer.

[0373] Statement 15 An edible animal chew according to any one of statements 1 to 14, wherein the outer concentric layer and the inner concentric layer have a circular cross-section.

[0374] Statement 16 The edible animal chew according to Statement 14 or Statement 15, wherein the outer concentric layer and the inner concentric layer have different thicknesses, and optionally the outer concentric layer is thinner than the inner concentric layer.

[0375] Statement 17 The edible animal chew according to any one of statements 1 to 16, wherein the at least two extruded layers have the same composition.

[0376] Statement 18 The edible animal chew described in any of statements 1 to 17, wherein the edible animal chew has a water activity of approximately 0.50 to approximately 0.70, optionally between approximately 0.45 and approximately 0.85.

[0377] Statement 19 The edible animal chew toy described in any of Statements 1 to 18, wherein the edible animal chew toy has a tensile toughness of more than approximately 200 MPa, and optionally about 300 MPa.

[0378] Statement 20 A method for producing an edible animal chew comprising at least two extruded layers, wherein the method is: A step of extruding at least one extruded composition to form at least two extruded layers, wherein at least one extruded composition comprises animal skin protein, animal fat, and soy protein, and A step of injecting gas between the at least two extruded layers to form a gap between at least a portion of the two extruded layers. Includes, The skin of the aforementioned animal is from a pig or a cow, and the animal fat is from a pig or a cow. method.

[0379] Statement 21 A method for producing an edible animal chew according to Statement 20, wherein the extrusion step comprises supplying at least one extrusion composition into an extruder, transporting the at least one extrusion composition through the extruder, and extruding the at least one extrusion composition through a nozzle.

[0380] Statement 22 A method for producing edible animal chews as described in Statement 20 or Statement 21, wherein the gas is injected at a pressure of approximately 0.05 bar (approximately 0.005 MPa) to approximately 4 bar (approximately 0.4 MPa).

[0381] Statement 23 A method for producing edible animal chews according to any one of statements 20 to 22, wherein the gas is injected in a pulse.

[0382] Statement 24 A method for producing edible animal chews according to any one of statements 20 to 23, wherein after the injection step, there is a rolling step in which the at least two extruded layers are compressed by a rolling assembly.

[0383] Statement 25 The extruded composition is extruded through a nozzle, The nozzle mentioned above At least one extrusion channel configured to form at least two extrusion layers, and At least one gas outlet configured to inject gas between the at least two extrusion layers, and connected to a gas supply source, A method for producing edible animal chews as described in any of statements 20 to 24, including the following: Preferred embodiments of the present invention are described below in separate sections. Embodiment 1 An edible animal chew comprising at least two extruded layers, wherein at least one extruded layer is Animal skin protein (the animal skin is from a pig or a cow), Animal fat (the animal fat is from pigs or cows), and Plant-based protein selected from soy protein and potato protein. Includes, A void exists between at least a portion of the two extruded layers. Edible animal chew toys. Embodiment 2 Edible animal chewing material, The extruded composition comprises, the extruded composition is Animal skin protein (the animal skin is from a pig or a cow), Animal fat (the aforementioned animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and starch Including, here, The animal skin protein and animal fat together constitute at least 10% by mass of the extruded composition. The plant protein constitutes at least 10% by mass of the extruded composition, and The starch constitutes at least 10% by mass of the extruded composition. Edible animal chew toys. Embodiment 3 The edible animal chew according to Embodiment 1, wherein at least one extruded layer contains about 7% to about 47% by mass of animal skin protein, optionally about 15% to about 27% by mass of animal skin protein, or the edible animal chew according to Embodiment 2, wherein the extruded composition contains about 7% to about 47% by mass of animal skin protein, optionally about 15% to about 27% by mass of animal skin protein. Embodiment 4 The edible animal chew according to any one of Embodiments 1 to 3, wherein the animal skin protein contains at least 65% by mass of collagen. Embodiment 5 The edible animal chew according to any one of Embodiments 1 to 4, wherein the at least one extruded layer or the extruded composition contains about 0.5% to about 8% by mass of animal fat, optionally about 2% to about 4.5% by mass of animal fat. Embodiment 6 The edible animal chew according to any one of Embodiments 1 to 5, wherein the at least one extruded layer or the extruded composition contains about 4% to 40% by mass of plant protein, optionally about 4% to 35% by mass of plant protein. Embodiment 7 The edible animal chew according to any one of Embodiments 1 to 6, wherein the at least one extruded layer or the extruded composition comprises about 4% to 40% by mass of soy protein, optionally about 4% to 13% by mass of soy protein, optionally about 7% to 11% by mass of soy protein, or about 13% to 30% by mass of soy protein, or optionally about 20% to 30% by mass of soy protein. Embodiment 8 Edible animal chew according to any one of Embodiments 1 to 7, wherein the at least one extruded layer or the extruded composition comprises about 4% to 40% by mass of potato protein, optionally about 10% to 35% by mass of potato protein, optionally about 15% to 30% by mass of potato protein, optionally about 20% to 30% by mass of potato protein, and optionally about 22% to 28% by mass of potato protein. Embodiment 9 The aforementioned plant protein is in the form of a powder, and optionally, the powder is less than 0.15 mm in size. 90 An edible animal chew toy according to any one of embodiments 1 to 8, having the following characteristics. Embodiment 10 The edible animal chew according to any one of Embodiments 1 to 9, wherein the at least one extruded layer or extruded composition further comprises starch, optionally selected from potato starch (which may be natural potato starch), glutinous corn starch, acetylated glutinous corn starch, hydroxypropylated glutinous corn starch, enzymatically treated glutinous corn starch, or a combination thereof. Embodiment 11 The edible animal chew according to Embodiment 10, wherein the at least one extruded layer or extruded composition comprises about 6% to about 40% by mass, optionally about 10% to about 20% by mass of starch, optionally about 10% to about 15% by mass of starch, or 15% to 20% by mass of starch. Embodiment 12 The edible animal chew according to any one of Embodiments 1 to 11, wherein the at least one extruded layer or extruded composition contains water, and optionally the at least one extruded layer contains about 1% to about 25% by mass of water, optionally 3% to 20% by mass of water, optionally 3% to 15% by mass of water, or optionally 5% to 14% by mass of water. Embodiment 13 The edible animal chew according to any one of Embodiments 1 to 12, wherein the at least one extruded layer or extruded composition comprises a plasticizer, optionally wherein the plasticizer is glycerol. Embodiment 14 The edible animal chew according to Embodiment 13, wherein the at least one extruded layer or extruded composition comprises about 1% to about 45% by mass of glycerol, optionally about 1% to about 20% by mass of glycerol, optionally about 5% to about 20% by mass of glycerol, and optionally 1% to 15% by mass of glycerol. Embodiment 15 An edible animal chew according to any one of embodiments 1 to 14, wherein the at least two extruded layers have different thicknesses. Embodiment 16 The edible animal chew according to any one of Embodiments 1 to 15, wherein the at least two extruded layers include an outer concentric layer and an inner concentric layer. Embodiment 17 The edible animal chew toy according to Embodiment 16, wherein the outer concentric layer and the inner concentric layer have a circular cross-section. Embodiment 18 The edible animal chew according to Embodiment 16 or Embodiment 17, wherein the outer concentric layer and the inner concentric layer have different thicknesses, and optionally the outer concentric layer is thinner than the inner concentric layer. Embodiment 19 The edible animal chew according to any one of embodiments 1 to 18, wherein the at least two extruded layers have the same composition. Embodiment 20 The edible animal chew according to any one of embodiments 2 to 19, wherein the extruded composition is in the form of a hollow tube and optionally has an edible filling inside the tube. Embodiment 21 The edible animal chew according to any one of Embodiments 1 to 20, wherein the edible animal chew has a water activity between approximately 0.45 and approximately 0.85, optionally between approximately 0.50 and approximately 0.70, and optionally between approximately 0.5 and less than 0.70. Embodiment 22 The edible animal chew toy according to any one of Embodiments 1 to 21, wherein the edible animal chew toy has a tensile toughness of more than approximately 200 MPa, and optionally about 300 MPa. Embodiment 23 A method for producing an edible animal chew comprising at least two extruded layers, wherein the method is: A step of extruding at least one extruded composition to form at least two extruded layers, wherein at least one extruded composition comprises animal skin protein, animal fat, and soy protein, and A step of injecting gas between the at least two extruded layers to form a gap between at least a portion of the two extruded layers. Includes, The skin of the aforementioned animal is from a pig or a cow, and the animal fat is from a pig or a cow. method. Embodiment 24 A method for producing edible animal chews according to Embodiment 23, wherein the extrusion step includes supplying at least one extrusion composition into an extruder, transporting the at least one extrusion composition through the extruder, and extruding the at least one extrusion composition through a nozzle. Embodiment 25 A method for producing edible animal chews according to Embodiment 23 or Embodiment 24, wherein the gas is injected at a pressure of approximately 0.05 bar (approximately 0.005 MPa) to approximately 4 bar (approximately 0.4 MPa). Embodiment 26 A method for producing edible animal chews according to any one of embodiments 23 to 25, wherein the gas is injected in a pulse. Embodiment 27 A method for producing edible animal chews according to any one of embodiments 23 to 26, wherein a rolling step is added after the injection step, in which the at least two extruded layers are compressed by a rolling assembly. Embodiment 28 The extruded composition is extruded through a nozzle, The nozzle, At least one extrusion channel configured to form at least two extrusion layers; and At least one gas outlet configured to inject gas between the at least two extrusion layers, and connected to a gas supply source, including, A method for producing edible animal chews according to any one of embodiments 23 to 27. Embodiment 29 The method includes the step of extruding a composition (referred to as an extruded composition) to form the extruded composition, wherein the extruded composition is Animal skin protein (the animal skin is from a pig or a cow), Animal fat (the aforementioned animal fat is from pigs or cows), Plant-based proteins selected from soy protein and potato protein, and starch Including, here, The animal skin protein and animal fat together constitute at least 10% by mass of the extruded composition. The plant protein constitutes at least 10% by mass of the extruded composition, and The starch constitutes at least 10% by mass of the extruded composition. A method for producing edible animal chews according to any one of Embodiments 2 to 22. [Explanation of symbols]

[0384] 1 nozzle 2a Outer concentric extrusion channel 2b Inner concentric circular extrusion channel 3. Gas outlet 4 Gas Inlet 5. Edible animal chew toys 6 Extruded layer 7 void 8 outer concentric extrusion layer 9. Inner concentric extruded layer

Claims

1. An edible animal chew comprising at least two distinct extruded layers, wherein at least one extruded layer is Animal skin protein (the animal skin is from a pig or a cow), Animal fat (the animal fat is from pigs or cows), and Plant-based protein selected from soy protein and potato protein. Includes, A void exists between at least a portion of the two separate extruded layers. Edible animal chew toys.

2. The edible animal chew according to claim 1, wherein the at least one extruded layer contains 7% to 47% by mass of animal skin protein.

3. The edible animal chew according to claim 1, wherein the animal skin protein contains at least 65% by mass of collagen.

4. The edible animal chew according to claim 1, wherein the at least one extruded layer or the extruded composition contains 0.5% to 8% by mass of animal fat.

5. The edible animal chew according to claim 1, wherein the at least one extruded layer or the extruded composition contains 4% to 40% by mass of plant protein.

6. The edible animal chew according to claim 1, wherein the at least one extruded layer or the extruded composition contains 4% to 40% by mass of soy protein.

7. The edible animal chew according to claim 1, wherein the at least one extruded layer or the extruded composition contains 4% to 40% by mass of potato protein.

8. The edible animal chew according to claim 1, wherein the at least one extruded layer further comprises starch.

9. The edible animal chew according to claim 1, wherein at least one of the extruded layers contains a plasticizer.

10. The edible animal chew according to claim 1, wherein the at least two separate extruded layers have different thicknesses.

11. The edible animal chew according to claim 1, wherein the at least two separate extruded layers include an outer concentric layer and an inner concentric layer.

12. The edible animal chew according to claim 11, wherein the outer concentric layer and the inner concentric layer have a circular cross-section.

13. The edible animal chew according to claim 11, wherein the outer concentric layer and the inner concentric layer have different thicknesses.

14. The edible animal chew toy according to claim 1, wherein the edible animal chew toy has a tensile toughness of more than 200 MPa.

15. A method for producing edible animal chews comprising at least two distinct extruded layers, wherein the method comprises: A step of extruding at least one extruded composition to form at least two separate extruded layers, wherein at least one extruded composition comprises animal skin protein, animal fat, and soy protein, and The process of injecting gas between the at least two separate extruded layers to form a gap between at least a portion of the two separate extruded layers. Includes, The skin of the aforementioned animal is from a pig or a cow, and the animal fat is from a pig or a cow. method.

16. A method for producing edible animal chews according to claim 15, wherein the extrusion step comprises supplying at least one extrusion composition into an extruder, transporting the at least one extrusion composition through the extruder, and extruding the at least one extrusion composition through a nozzle.

17. A method for producing edible animal chews according to claim 15, wherein, after the injection, there is a rolling step in which the at least two separate extruded layers are compressed by a rolling assembly.

18. The extruded composition is extruded through a nozzle, The nozzle, At least one extrusion channel configured to form at least two separate extrusion layers, and At least one gas outlet configured to inject gas between the at least two separate extrusion layers, and connected to a gas supply source, including, A method for producing edible animal chewing material according to claim 15.

19. The edible animal chew according to any one of claims 11 to 13, wherein the outer concentric layer has a thinner thickness than the inner concentric layer.

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