High moisture animal food product containing a filamentous fungal biomass
First Claim
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1. A process of producing pet food product having a moisture content greater than about 45% by weight of improved palatability comprising;
- (a) forming a mixture of about 0.5 to 29% by weight meat solids on a dry basis and about 1 to 18% by weight filamentous fungal biomass solids on a dry basis, said biomas being formed by growth of a filamentous fungi selected from the genuses consisting of Aspergillus and Rhizopus on a fermentation media consisting essentially of soybean whey at a pH of about 3.8 to 5.8 and a temperature of about 28°
-32°
C.;
(b) reducing the particle size of said mixture into pieces of a substantially uniform size;
(c) heating said mixture to a temperature sufficient to pasteurize the mixture to form an pet food product having improved palatability.
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Abstract
A high moisture animal food product containing meat is disclosed in which a portion of the meat is replaced with a filamentous fungal biomass, produced from the fermentation of a medium such as soybean whey by a fungi, such as Aspergillus Oryzae. An unexpected improvement in palatability is obtained with meat products containing the fungal biomass.
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Citations
13 Claims
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1. A process of producing pet food product having a moisture content greater than about 45% by weight of improved palatability comprising;
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(a) forming a mixture of about 0.5 to 29% by weight meat solids on a dry basis and about 1 to 18% by weight filamentous fungal biomass solids on a dry basis, said biomas being formed by growth of a filamentous fungi selected from the genuses consisting of Aspergillus and Rhizopus on a fermentation media consisting essentially of soybean whey at a pH of about 3.8 to 5.8 and a temperature of about 28°
-32°
C.;(b) reducing the particle size of said mixture into pieces of a substantially uniform size; (c) heating said mixture to a temperature sufficient to pasteurize the mixture to form an pet food product having improved palatability. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9)
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10. A process of producing an pet food product having a moisture content greater than about 45% by weight of improved palatability comprising;
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(a) forming a mixture of about 0.5 to 29% by weight meat solids on a dry basis and about 1 to 18% by weigh filamentous fungal biomass solids on a dry basis, said biomass being formed by growth of a filamentous fungi selected from the genuses consisting of Aspergillus and Rhizopus on a fermantation media consisting essentially of soybean whey at a pH of about 3.8 to 5.8 and a temperature of about 28°
-32°
C.;(b) reducing the particle size of said mixture into pieces of a substantially uniform size; (c) adding nutritional materials to said mixture to provide a nutritionally balanced animal food product; (d) packing said product into a container; (e) heating said product to a temperature sufficient to pasteurize the product; and (f) retorting said container at a temperature and pressure sufficient to sterilize the product. - View Dependent Claims (11, 12, 13)
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Specification