Note: Descriptions are shown in the official language in which they were submitted.
S P - 7 &~ 2 A
974~ 1
Background of the Invention
_
This invention relates to a soft` moist pet food
product having a unique structure comprising a dense and
elastic interior and expanded shell or exterior surface as
well as a process for producing the same.
A variety of pet food products have been produced
on extrusion equipment. These products have ranged from the
dried expanded pet foods to the semi-moist or intermediate
moisture pet foods, either expanded or non-expanded. The
formulation for either the dry or semi-moist type product is
generally the sa~e and contains varying amounts of proteina-
ceous and farinaceous ingredients, fat, minerals and vitamins.
Additionally, the semi-moist products also include a signifi-
cant quantity of water (20 - 35% by weigh-t) together with
other materials ~hich preserve the pet food against microbial
or mycotic penetration. These preservative materials which
are typically added to the soft moist pet foods have included
sugars, sugar alcohols9 humectants such as polyhydric alcohols,
edible acids in addition to an antimycotic to avoid mycotic
penetration of the product. Some of these materials not only
provide microbial protection by changing the water activity
of the product, but gives a product a soft texture.
Soft moist products containing the above preservative
materials and having the above general formula can be easily
expanded by processing in an extruder in the presence of mois-
ture, elevated temperature, and pressure to change the mixture
to a thermoplastic state. The mixture upon becomin~ thermo-
plastic in the extruder, is then extruded throuqh a die or
restricted orifice into a zone of lower pressure, usually atmos-
pheric. The pressure release causes vaporization of a portion
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~''37~ ~
of the moisture in the product thereby causina a siqnificant
expansion of the mixture. Usually, temper~ature conditions
for extrusion involves temperatures of 225F. or higher. J
Expanded semi-moist pet food products and processes for their
production of the above type are illustrated in U.S. Patents
3,653,908; 3,745,021; 4,~22,915; 4,162,33~; and 4,011,345.
The non-expanded soft moist pet foods, while con- ¦
taining the same general ingredients, are produced in extrusion
equipment under somewhat different conditions. These condi-
tions can involve the use of significantly lower temperatures
and pressures during extrusion to avoid superheating of the
moisture and expansion of the product upon pressure release.
This type of process is illustrated in U.S. Patents 3,225,114;
3,615,652; or 4,055,6~1. Temperatures achieved in this type
of process for the production of non-expanded pet foods are
sufficient usually just to pasteurize the mixture. Heating is
then followed by immediate air cooling of strands of the pro-
duct upon exit from the die of the extruder. This type of
product has little, if any expansion since the mixture does not
achieve a thermoplastic state in the extruder and the moisture
does not become superheated by the application of relatively
high temperatures and pressures together with the mechanical
shear forces to thereby cause expansion upon pressure release.
In spite of the success of either the expanded or
non-expanded soft moist pet foods in the market place, a need
still exists for a nutritionally complete soft moist pet food
~hich not only has a soft appearance but likewise has a dense
elastic and chewy texture. Such a Droduct would not only be
suitable as a cornplete ration for pets, but additionally could
be formed into shapes and/or configurations suitable as "treats"
for pets having unique soft elastic and chewy textural
V
~haracteristics. Canadian Patent Applica-tion Serial ~o. ~02,212
filed May 4, 19~2, describes a unique pet food product haviny a
dense elastic structure and a process for producing the same. Al-
though the dense product is hicJhly desirable to pets because of
its elastic chewy texture, it was surprisingly found that when the
product was dried in an oven an unusual textural change took place.
Although one would normally expect some degree of puffing from
subsequent heating of the product, nevertheless, it was found
that a unique textural change took place when the product was
dried. The exterior surface of the product puffed to provide an
expanded shell with dense, elastic chewy center and did so at a
much lower temperature -than expected, i.e. below 275F. Normally,
it is required to employ temperatures of 375 - 450F. for the
puffing of products in a drier and such an unusual puffing efect
is not achieved. The product is comparable to a puffed pastry
shell with a dense center although the skin is tougher and more
chewy than the type of puffed product one would achieve with
pastry dough. The product has the advantage of being highly
desirable for pets because of its expanded shell and chewy,
dense center. Another significant advantage of the product
having an expanded shell is that a liquid, semi-liquid, or soft
filling may be injected into the cavity created by separation
of the shell from the chewy dense center. This gives a desir-
able dual textured product with an elastic chewy shell and a
soft filling in the intexior. Accordingly, the present invention
seeks to produce a pet food product having an expanded shell
with a dense elastic center.
The invention pertains to a puffed, soft moist pet
food product and a method of producing same. The product has an
expanded shell with dense, elastic structure in the center and
is produced by a method comprising ad~usting the moisture content
37~V
of a proteinaceous-farinaceous mixture having a level of
farinaceous component of at. least about 40% by weight of the
pet food product to a level sufficient to extrude the mixture,
extruding the mixture under conditions of elevated pressure
and at a temperature of at least about 212~F., to convert the
mixture to a flowable, thermoplastic state through a restricted
orifice into a confinement zone, confining the mixture in a
confinement zone while in a flowable state, injecting the
flowable mixture into a compression zone wherein the mixture is
cooled to a temperature of between about 100 - 180F., compressed
and formed into a product having a dense elastic structure,
and puffing the product by heating to provide an expanded shell
with a dense, elastic structure in the center of the shell.
More particularlyl in its more preferred disclosed
aspect, the present invention provides a food product produced
by a process comprising forming a mixture of farinaceous and
proteinaceous materials and adjusting the moisture content of
the mixture to between about 18 to 35% by weight. The mixture is
then subjected to extrusion at a temperature of above about 212F.,
typically 225 - 350F., and preferably 225 - 250F., and under
conditions of elevated pressure in order to convert said mixture
into a plastic flowable substantially homogeneous state. The
mixture while in a flowable or plastic state is extruded through
a restricted orifice into a confinement zone and confined while in
a flowable state. The mixture in this condition is then injected
at said elevated temperature and pressure into a cooled compres-
sion zone whereby said mixture is cooled to a product temperature
of between about 100 - 180F., preferabl~, about 110 - 150F., and
compressed while being sub~ected to agitation -to con~ert said
mixture into a soft moist pet food product having a moisture con-
tent of between about 16 to 50% by weight with a dense elastic and
chewy structure. The dense product is then hea-ted at a temperat-
ure of between about 225 - 275F., to expand the shell or exterior
;~ ,
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7~
surface of the subdivided ~roduct, thereby providi.ng
a pet food product with two distinct textur~l characterist-
ics .
The product of the present invention is suitable for
use as a complete ration for pets when the starting material
comprises a nutritionally balanced mixture of proteinaceous and
farinaceous ingredients. The unique texture of the pet food
product of the present invention further permits the production
of treat-type products for pets having different shapes or con-
figurations with an elastic chewy texture in the interior with
a puffed, expanded shell that is highly appealing to pets.
Figure 1 represents a drawing of equipment typically i
employed in practicing the process of the present invention and
illustrating the flow of product through the equipment.
Figure 2 is a cross-sectional view of the puffed pro-
duct of the present invention showing the expanded shell and
dense elastic interior.
Description of the Preferred Embodiments
The pet food product of the present invention is
initially formulated with a mixture of farinaceous and proteina~
ceous materials. Typ;cally, the ration is produced from mixed
~arinaceous-prote;naceous sources together with fats, vitamins
and minerals as needed in order to make the rat;on nutritionally
complete. The farinaceous proteinaceous mixture may include
primary far;naceous ingredients which may be at least one or more
of the following grains such as wheat, barley, or oats and their
milled counterparts such as corn meal, wheat flour, wheat germ
or grits. Typically9 the farinaceous ingredients will be present
in the product in amounts of at least about 40% and typically
at least about 50~ by weight of the product, preferably 65 to
30~ by weight of the product.
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The farinaceous-proteinaceous Inixture will also
include at least one suitable proteinaceous ingredient among
which are vegetable protein materials such as o~ilseed meal,
either soybean or cottonseed, isolates, concentrates, flours
and the like as well as the proteinaceous by-product meals
such as meat meal, poultry meal or fish meal.
Other proteinaceous ingredients which may be employed
in the present invention and include yeasts or microbial pro-
tein such as torula yeast, brewers yeast or alternatively dairy
proteins such as casein and the like. It is also contemplated
that the proteinaceous-farinaceous mixture selecte~ for pro~
cessing in the present invention may include fresh meat as an
ingredient and it is not intended to limit the formulation of
the present invention only to those of the proteinaceous sources
which are otherwise dried or treated in some fashion. The term
"fresh meat" as used herein refers not only to conventional
sources of meat as applied to the flesh of cattle, swine~ sheep,
goats and also horses but also applies to whales and other
mammals such as poultry, fish, etc. The term "fresh" is intended
to exclude dried or rendered products such as meat ~eal or bone
meal and the like. Typically, the amount of fresh meat in the
proteinaceous-farinaceous mixture of the present invention should
not exceed that amount which will increase the moisture level of
the mixture to be extruded to greater than 50% by weight. Typical
amounts for the proteinaceous ingredient in the starting mixture
for products of the present invention is between about 18 to 35%
by ~Yeight of the product, and preferably bet~een about 20 to 30%
by weight of the product.
The selection of the exact proteinaceous or farinaceous
ingredients employed in the present invention will be entirely
dependent upon the level and balance of various nutrients in the
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~ 37 ~ ~
ration. The exact selection oF these materials is ~lell within
the skill of one skilled in the art of pet food processing or
formulation. As will be apparent, the product of the present
invention includes a substantial percentage o~ farinaceous
in~redients as compared to proteinaceous material and it is
believed to be unique that the pet food product of the present
invention has such a dense, elastic and chewy texture in view
of the relatively low percentage of protein contained in the
mixture that is also extruded according to the present invention.
If desired, additional nutrient materials may be
included in the proteinaceous-farinaceous mixture of the present
invention or added to the mixture after extrusion. Among those
materials is fat which may be any of the edible fat, either
animal or vegetable. The total amount of fat present in the
product will normally be present at a level of from about O to
Ob by weight of the product depending upon the amount of fat
present in the proteinaceous and farinaceous sources used.
Typically, the fat addition to the product ~ill be between about
~ to 10;~ by h~eight ol the product. Other preferred ingredients
which may be employed and utilized in the proteinaceous-farina-
ceous mixture of the present invention include flavor ingredients,
hydrolyzed protein, salt, coloring ingredients or dyes, fibrous
ingredients such as soybean hulls, vitamins and other nutrients.
Other essential ingredients o~ the soft moist pet food of the
present invention also include various preservatives, plasticizing,
and/or humectant materials which may be added to the proteinaceous-
farinaceous mixture if desired. Typical plasticizers or humec-
tants which may be employed include polyhydric alcohols such as
glycerol, sorbitol, and propylene glycol as well as other more
complex "sugar" alcohols. Other alternative ingredients of the
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proteinaceous farinaceous mixture of the present invention
include various other humectants such as molasses, corn
syrup solids, dextrose, invert sùgar and other sugar deriva-
tives to provide the product of the present invention with 2
soft texture following extrusion.
It is also pref erable. to include in the proteinaceous-
farinaceous mixture of the present invention either prior to
or subsequent to extrus;on certain antimycotics and/or preser-
vatives to minimize microbial or mycotic penetration of the
product. Various suitable m;crobial a~ents include food grade
edible acids such as phosphoric, tartaric7 maleic, citric,
fumaric, hydrochloric and other edible acids which alter the
p~ of the product to levels substantially below neutral in
order to provide bacteriostatic production for the product.
Typical amounts of the acid will include enough acid sufficient
to provide a product having a pH of between abollt 2.5 to 5Ø
It ;s also necessary because of the high level of moisture in
the product produced according to the present invention to
include various antimycotics such as sorb;c acid compounds as
for example, potassium sorbate or sorbic acid or alternatively
other antimycotics known to those skilled in the art such as
propionic, benzoic or crotonic acids. Typically, the level of
antimycotic which can be employed in the present invention will.
not exceed 1~ by weight and usually will be present in an amount
of about 0.25 to .75~ by weight of the product. As noted above,
the antimycotics and/or preservatives may be either added to the
proteinacepus-farinaceous mixture of the present invention prior
to extrusion or applied to the surface of the product followinq
the carrying out of the process of the present invention as
hereinafter described.
Followinq formulation of the mixture of proteinaceous
ar,d farinaceous inQredients but prior to extrusion, the moisture
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SP-782A
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content of the mixture is adjusted to a level of between about
1~ to 35i~ by weight, preferably 20 - 30~O by weight. Depending
upon the exact type of equipment used in performing the process
of the present invention, the addition of water may be in the
form of rnoisture and/or steam and is typically added to the
proteinaceous-farinaceous mixture in a preconditioning section
for the extruder in which some degree of mixing between the
added moisture and the ingredients of the proteinaceous-
farinaceous mixture takes place.
Follo~ing adjustment of the moisture content of the
proteinaceous-farinaceous mixture~ the material is extruded
and thereby subjected to a temperature in excess of 212F.,
typically about 225 - 350F., and preferably between about
225 to 250F., under conditions of elevated pressure in order
to convert the proteinaceous-farinaceous mixture into a plastic
flowable and substantially homogeneous state. ~hile the present
invention is not intended to be limited by the specific type
of apparatus that may be employed to perform the process of the
present invention, various types of extruders are well known to
those skilled in the art of pet food processing and generally
comprise a heating section which contains a screw of decreasing
volume in order to increase the degree of \~orking and agitation
for the mixture to be extruded. The material in the extrusion
section is subjected to condi~ions of elevated temperature and
pressure to thereby convert the material contained therein to a
thermoplastic or flowable state.
Follo~ing extrusion of the proteinaceous-farinaceous
mixture to convert the mixture to a flowable plastic state under
the noted conditions of elevated temperature and pressure,
the material passes from the die of the extruder into a confine-
ment zone in which the conditions of elevated temperature
- 1 0
SP-782A
and pressure that exist in the heating zone of the extrudel-
are maintained. This zone usually cons;s~s of.a flexible
or rigid piece of tubing contained between the end of the
extruder and a compression zone as hereinafter described.
Upon exit from the die of the extruder, the pro-
teinaceous-farinaceous mixture which is in a flowable or a
thermoplastic state is maintained in this state under substan-
tially comparable conditions of elevated temperature and
pressure that exist in the extruder by preventing the material
from being exposed to atmospheric temperature and pressure.
This permits injection of the proteinaceous-farinaceous mixture
while in a flowable state into a separate compression zone
which is simultaneously cooled to achieve a product temperature
for the mixture of between about 100 - 1 80F ., preferably
110 to 150F. llhile it is again not intended to limit the
present inYentiCn by the specification of exact equipment for
performing the process of the present invention, nevertheless,
the compression zone as that term is employed in the present
invention is intended to include a heat exchanaer or extruder
that contains a conventional helical extruder screw which pro-
vides a compression zone for the proteinaceous-farinaceous mixture
of the present inYention while it is being cooled. Preferably,
this apparatus comprises an extruder wherein a compression zone
is provided with a compression ratio of at least about 1,75 to 1
and preferably between about 1.75 and 2.0 to l.
Therefore, the proteinaceous-farinaceous mixture of
the present invention which is in a flowable sta~e is injected
into a COmDresSiOn zone which is cooled in order to achieve a
product temperature of the mixture of between about 100 - 180F.
Injection of the flowable mixture into the compression zone at
the noted temperature causes a se~ere drop in temDerature of the
SP~7~2A
~ 7 ~
product and prevents significant expansion of the product.
At the same time, the compression action of the screw in
the compression zone 2gitates the mixture and compresses
and forms the same to provide the product of the present
invention with a dense but highly elastic structure.
The dense product is then preferably subdivided to
pieces of any shape or configuration desired and then heated
at a temperature sufficient to puff or expand the shell of
the product or typically between about 225 to 275 F. Heating
` 10 typically within the noted temperature range preferably in an
oven creates an unusual textural effect because of expansion
of the exterior surface of the subdivided product but the
retention of a dense, elastic chewy interior. The exterior
surface puffs to provide an expanded shell for the product, with
a desirable shiny surfacial appearance. The dual textured pro-
duct has appeal to pets either as a complete ration or as a
"treat" type product.
~ ith reference to Figure 1 of the present application,
a brief illustration of the type of apparatus employed in pro-
ducing the pet food product of the present invention is set forth.
The formulated proteinaceous-farinaceous mixture
having an adjusted moisture content of 18 to 35% by weight is
fed into an extruder having variable speed drive unit 17 which
comprises a heating zone 1 having an inlet section 3, a screw
section 2 which consists of a screw having a varying root
diameter throughout the screw section with flites 6 on the screw
having a varying degree of pitch. The screw section 2 is
surrounded by at least one or more heatiny or cooking jackets
in which steam or liquid can be circulated by circulation
means 5 to provide a means of elevating temperature in the heating
zone. At the exit end of the heating zone a die section 7 is
included consisting of a restricted orifice 8. The ~oistu~e
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adjusted proteinaceous-farinaceous mixture is fed into the
scre~ section 2 of the extruder and mechanically worked and
agitated under the conditions of elevated temperature in the
heating zone 1. The Yarying root diameter and pitch of the
screw flites 6 provide the necessary combination of restric--
tion and or mechanical working to produce elevated pressure
within the heating zone 1 and thereby convert the mixture to
a flowable or thermoplastic state. The die section 7 or
restricted orifice ~ provides sufficient back pressure within
the heating zone 1 to provide the necessary increase in pres-
sure within the heating zone. The mixture which is in a flowable
state upon reaching the die section 7 passes through the
restricted orifice 8 and rather than being released to the atmos-
phere is introduced or confined within a confinement zone
under substantially the same conditions ~f temperature and
pressure that exist in the heating zone. This confinement of
the mixture while in a flowable or thermoplastic state without
exposure to the atmosphere is believed to contribute signifi-
cantly to the dense elastic structure of the product of the
present invention. The material is conveyed from the confinement
zone and injected into a compression zone which typically com-
prises a heat exchanger or extruder 10 with a variable speed
drive unit 18. The compression zone is capable of being cooled
by the use of jackets 12 containing coolant which is continuously
recirculated through tubing 14 to provide cooling for the com-
pression zone. The compression zone comprises a compression
screw 11 in a screw section for conveyance of the mixture through
the zone. The screw 11 is a compression screw having a tapered
root diameter throughout the screw section with a compression
ratio of at least about 1~75 to 1, preferably 1.75 and 2.0 to 1.
The flites 13 of the screw have a constant pitch throughout the
SP-782A
7~
screw section. A die 15 and restricted orifice 16 are ;ncluded
with the compression zone to provide for compression of the
mixture while being cooled to between about 100 - 180F., pre- !
ferably 110 - 150F., resu`lting in a product having a dense
but elastic structure even though the mixture has a high percen-
tage of farinaceous materials.
The dense product can then be subdivided-lnto any
suitable shape or configuration desired and conveyed to a
heating zone, such as a drying oven wherein it is subjected to
temperatures of about 225 to 275f. for a time sufficient to
provide an expanded shell for the product, thereby creating
an unusual textural effect with the product. ~his is illus-
trated in Figure 2 wherein a product C which has been puffed
at the noted temperature has been sliced in the middle to show
a dense ela~s~ic center A, surrounded by an expanded shell or
exterior surface B to form an empty cavity D. This provides
a product basically having a light desirable appearance but
with a dense, elastic and chewy interior. The product is~highly
desirable to pets either as a complete ration or as a "treat"
type of product for pets.
The expanded shell of the product of the present inven-
tion creates an internal cavity in the product which can advan-
tageously be employed to provide for a unique dual textured
product. ~his can be achieved by injecting or inserting in the
cavity a filling which can range from a liquid gravy or broth to
a viscous, soft filling. The specific formula for the filling
is well within the skill of the art and can include gravy or
broth mixtures with or ~ithout thic~eners. Furthermore, the
type of equipment for introducing the filling in the product is
well known and can include ;njection equipment providing for
penetration of the product and insertion of a flowable filling
of some type.
.
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The following Examples will serve as representative,
non-limiting embodiments o~ the present invention.
Example 1
I
A nutritionally complete beef flavored pet food for
dogs was prepared by initial formulation of the following mix^
ture.
% by Weight
In~redient (final product)
Wheat Flour 61.68
Soybean Flour 4~g protein12.00
Corn Gluten Meal 6.20
Meat and Bone Meal 5.50
Animal Fat 3,00
Hydrogenated Corn Syrup 4.00
Phosphoric Acid 1,00
Tricalcium Phosphate 2.00
Fumaric Acid 1,50
Sorbic Acid 0.5
Propionic Acid 0 50
Vitamins and Minerals 2.20
The dried materials were blended followed by the
addition of the liquid ingredients and mixing for an additional
5 minutes. The mixture was then fed into a preconditioner for
an extruder equip~ed with an auger type conveying screw for
mixing and moisture added to adjust the moisture content of
the mixture to 25% by weight. The moisture adjusted m~xture was
fed into an extruder converted to a thermoplastic state under
conditions of eleYated pressure and a temperature of 225F. The
mixture while in a flowable state was extruded through the die
and into a confinement zone consisting of a section of flexible
hose of 1.5" diameter (O.D.) attached between the die outlet and
a second extruder ~Jhich contained a compression screw having a
tapered root diameter with a compression ratio of at least 1.75
tG 1 to con~ey the mixture throu~h the extrud~r having cooking
SP-782A
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jackets containing ~later at a temperature of 70F. This
cooled the product ~,hile in the second extruder to a product
temperature of about 120F. while the material~was conveyed
through the extruder,thereby being compressed by being forced
through a restricted orifice into the atmosphere. The product
exiting the die was contacted with a rotating knife blade
which subdivided the product into integral pieces of material.
The subdivided product was then conveyed to a drying oven
maintained at a temperature of 250F. The product was dried
at the noted temperature for 15 minutes. This resulted in
an expansion of the shell of the product but with the retention
of a dense, elastic structure in the center of the expanded !
or puffed produc~. The product had a moisture content below
20% by ~eight. 97.5 parts of this product were then sprayed
with a mixture o~ phosphoric acid and fat including added vita-
mins A ~ E. The amount of mixture applied was sufficient to
provide a level in the final product of 2% phosphoric acid and
; 0.5% additional fat.
Example 2
A nutritionally complete cheese flavored pet food
for dogs was prepared by initial formulation of the following
mixture:
% by weight
Ingredient (final product)
~heat Flour 66.36
Soy Protein Isolate 16.50
Cheese ~leal 5.00
Animal Fat 2.00
Phosphoric Acid 2.25
Calcium CarbGn2te 2.50
Propylene Glycol 1,50
- ~6 -
SP-782A
4~3
~ by weight
Ingredient(final_product)
Fumaric Acid 1.50
Sorbic Acid ~ p.50
Salt 0.70
Vitamins & Minerals 1.20
The dried ingredients were blended followed by the
addition of liquid ingredients and mixing of all ingredients
for an additional 5 minutes. The mixture was then fed into
a preconditioner for an extruder equipped with an auger type
conveying screw for mixing and moislure added to adjust the
moisture content of the mixture to 25% by weight. The moisture
adjusted mixture was fed into an extruder having a screw with
the following characteristics and converted to a thermoplastic
; state under conditions of elevated pressure and a temperature
of 225F. The mixture while in a flowable state was extruded
through a d;e and into a confinement zone consisting of a sec-
tion of flexible hose of 1.5" diameter (O.D.) attached between
the die outlet and a second extruder which contained a com
: pression screw having a tapered root diameter with a compression
ratio of at least 1.75 to 1 to convey the mixture through the
extruder having cooking jackets containing water at a tempera-
ture oF 70F. This cooled the product while in the second
extruder to a product temperature of about 120F., while the
material was conveyed through the extruder thereby being com-
pressed by being forced through a restricted orifice into the
atmosphere. The product exiting the die was contacted with a
rotating knife blade which subdivided the product into integral
pieces of material. The subdiYided product was then conveyed to
a drying oven maintained at a temperature of 250F. The product
was dried at the noted temperature for lS minutes. This
resulted in an expansion of the shell of the product but with
SP 7~2A
the retention of a dense, elastic structure in the center
of the expanded or puffed product. The product had a mois-
ture content of below 20% by weight. 97.5 parts of this
product were then sprayed with a mixture of phosphoric acid
and fat including added Vitamins A ~ E. The amount of mixture
applied was sufficient to provide a level in the final pro-
duct of 24~ phosphoric acid and 0~5~ additional fat.
Example 3
The expanded product produced according to the
process of Example 1 was then injected with a gravy like
mixture comprising 49.75% water, 44.75% brown gravy seasoning
F13262 manufactured by McCormack Flavor Division, Hunt Valley,
Maryland 21031 and 0.50% Potassium Sorbate. The rnixture was
injected into the hollow interior cavity of the product with
a syringe and provided a product havina a chewy shell with a
dense center surrounded by a gravy like liquid.
The above Examples represent illustrative but non-
limiting embodiments of the instant invention and it will be
understood that various other changes in the details, materials
or steps which have been described may be made without departing
from the spirit of the instant disclosure, and such changes in
the details5 materials or steps which have been described may
be made without departing from the spirit of the instant dis-
closure, and such changes or modifications are intended to be
included within the scope of the instant disclosure and appended
claims.
1 o
