Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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FEATHER BASED COMESTIBLE COMPOSITIONS AND METHODS FOR MAKING
SUCH COMPOSITIONS
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to U.S. Provisional Application No.
61/679988 filed
August 6, 2012, the disclosure of which is incorporated herein by this
reference.
BACKGROUND OF THE INVENTION
Field of the Invention
[0001] This invention relates generally to comestible compositions and methods
for making
such compositions and particularly to feather based comestible compositions
and methods for
making such compositions.
Description of Related Art
[0002] Unprocessed feathers are high in protein but much of the protein is
indigestible, e.g.,
only about 60 to 75% of the protein is digestible. The primary protein in
feathers is keratin.
Keratin contains a relatively high amount of cystine (-10%) that results in
cross-linking in the
protein. The cross-linking is the reason much of the protein in feathers is
indigestible.
[0003] Methods for increasing feather protein digestibility and for using
feather protein in
foods are known in the art. Generally, such methods involve using hydrolysis
to break the
cross-links formed by cystine in the feather protein and incorporating the
hydrolyzed feather
protein into foods. Hydrolysis of feather protein using reducing agents such
as copper sulphate
and sodium sulfite, enzymes such as pepsin, bacteria such as Bacillus
lichemformis, elevated
temperatures and pressures such as steam heat at relatively high pressures,
acids such as
hydrochloric acid, and bases such as sodium hydroxide are known. U53806501
discloses a
protein product and process of preparing the product by reacting poultry
feather meal, lime, and
sodium sulfide. U54269 865 discloses a process for the conversion of feathers
into a foodstuff
wherein moistened feathers are subjected to an elevated temperature and a
pressure of 15 to 40
psig. U54908220 discloses methods for hydrolyzing feathers to produce a
product useful as
dietary protein in animal feed. The method is based on fermentation with
Bacillus lichemformis.
U54665158 discloses methods for hydrolyzing feathers using gaseous
hydrochloric acid.
U56827948 discloses methods for processing poultry feathers that involves
contacting feathers
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with detergent, reducing feather particle size, increasing entanglement,
adding anionic
polymeric adduct and cationic species, and dewatering.
[0004] Generally, feather meal is produced by a high-pressure steam processing
method.
Heat from the steam hydrolyzes the feathers into a cysteine-rich, high-protein
composition that
is about 60% digestible. The resulting feather meal is used in various food
products as a source
of protein. However, such proteins are not often used to make comestible foods
because the
texture of the resulting foods is unappealing.
[0005] While there are known methods for producing feather based proteins and
feather
based protein food products, there is still a need for new feather based food
compositions and
methods for making such compositions, particularly comestible compositions
that have an
appealing appearance and texture.
SUMMARY OF THE INVENTION
[0006] It is, therefore, an object of the present invention to provide methods
for making
feather based comestible compositions.
[0007] It is another object of the present invention to provide feather based
comestible
compositions.
[0008] It is a further object of the present invention to provide blended food
compositions
containing feather based comestible compositions.
[0009] One or more of these and other objects are achieved using feather based
comestible
compositions made by producing a mixture comprising from about 20 to about 60%
feather,
from about 30 to about 65% polyol, and from about 0.1 to about 3% feather
degradation agent;
and then heating the mixture to a temperature of from about 120 to about 240 C
under a
pressure of from about 200 to about 1000 psi for a period of from about 2 to
about 10 minutes.
[0010] Other and further objects, features, and advantages of the invention
will be readily
apparent to those skilled in the art.
BRIEF DESCRIPTION OF THE DRAWINGS
[0011] FIG. 1 shows a feather based comestible composition in an embodiment of
the
invention showing the comestible composition is a rope form.
[0012] FIG. 2 shows a feather based comestible composition in another
embodiment of the
invention showing the comestible composition is a coiled form.
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[0013] FIG. 3 shows a feather based comestible composition in a further
embodiment of the
invention showing the comestible composition is a chunk form.
[0014] FIG. 4 shows a feather based comestible composition in an embodiment of
the
invention showing the comestible composition is a different chunk form.
DETAILED DESCRIPTION OF THE INVENTION
Definitions
[0015] The term "animal" means a human or other animal that could enjoy or
benefit from
feather based comestible compositions, including avian, bovine, canine,
equine, feline, hicrine,
murine, ovine, and porcine animals.
[0016] The term "companion animal" means domesticated animals such as cats,
dogs, birds,
rabbits, guinea pigs, ferrets, hamsters, mice, gerbils, horses, cows, goats,
sheep, donkeys, pigs,
and the like.
[0017] The term "single package" means that the components of a kit are
physically
associated in or with one or more containers and considered a unit for
manufacture, distribution,
sale, or use. Containers include, but are not limited to, bags, boxes,
cartons, bottles, packages of
any type or design or material, over-wrap, shrink-wrap, affixed components
(e.g., stapled,
adhered, or the like), or combinations thereof. A single package may be
containers of
individual feather based comestible compositions and other comestible
ingredients physically
associated such that they are considered a unit for manufacture, distribution,
sale, or use.
[0018] The term "virtual package" means that the components of a kit are
associated by
directions on one or more physical or virtual kit components instructing the
user how to obtain
the other components, e.g., a bag or other container containing one component
and directions
instructing the user to go to a website, contact a recorded message or a fax-
back service, view a
visual message, or contact a caregiver or instructor to obtain instructions on
how to use the kit
or safety or technical information about one or more components of a kit.
[0019] The term "about" means plus or minus 20%, preferably plus or minus 10%,
more
preferably plus or minus 5%, most preferably plus or minus 2%.
[0020] All percentages expressed herein are by weight of the total weight of
the composition
unless expressed otherwise.
[0021] As used herein, ranges encompass each and every value within the range
and are used
to avoid having to list each and every value within the range. Any appropriate
value within the
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range can be selected, where appropriate, as the upper value, lower value, or
terminus of the
range.
[0022] The invention is not limited to the particular methodology, protocols,
and reagents
described herein because they may vary. Further, the terminology used herein
is for the purpose
of describing particular embodiments only and is not intended to limit the
scope of the
invention.
[0023] As used herein, the singular form of a word includes the plural, and
vice versa, unless
the context clearly dictates otherwise. Thus, the references "a", "an", and
"the" are generally
inclusive of the plurals of the respective terms. For example, reference to "a
composition" or "a
method" includes a plurality of such "compositions" or "methods." Similarly,
the words
"comprise", "comprises", and "comprising" are to be interpreted inclusively
rather than
exclusively. Likewise the terms "include", "including" and "or" should all be
construed to be
inclusive, unless such a construction is clearly prohibited from the context.
Similarly, the term
"examples," particularly when followed by a listing of terms, is merely
exemplary and
illustrative and should not be deemed to be exclusive or comprehensive.
[0024] Unless defined otherwise, all technical and scientific terms and any
acronyms used
herein have the same meanings as commonly understood by one of ordinary skill
in the art in
the field of the invention. Although any compositions, methods, articles of
manufacture, or
other means or materials similar or equivalent to those described herein can
be used in the
practice of the present invention, the preferred compositions, methods,
articles of manufacture,
or other means or materials are described herein.
[0025] All patents, patent applications, publications, and other references
cited or referred to
herein are incorporated herein by reference to the extent allowed by law. The
discussion of
those references is intended merely to summarize the assertions made therein.
No admission is
made that any such patents, patent applications, publications or references,
or any portion
thereof, are relevant prior art for the present invention and the right to
challenge the accuracy
and pertinence of such patents, patent applications, publications, and other
references is
specifically reserved.
The Invention
[0026] In one aspect, the invention provides methods for making comestible
compositions.
The methods comprise producing a mixture comprising from about 20 to about 60%
feather,
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from about 30 to about 65% polyol, and from about 0.1 to about 3% feather
degradation agent;
and subsequently heating the mixture to a temperature of from about 120 to
about 240 C under
a pressure of from about 200 to about 1000 psi for a period of from about 2 to
about 10 minutes.
[0027] Any feather in any form from any bird can be used in the invention.
Feather from
chickens, ducks, ostriches, turkeys, hawks, penguins, flamingos, and the like
are particularly
useful in the invention. Preferably, the feather is from chickens or turkeys,
most preferably
chickens. The feather is generally whole feathers, mechanically processed
whole feathers,
partially hydrolyzed feathers, feather meal, and combinations thereof.
Preferably, the feather is
feather meal.
[0028] Mechanically processed whole feathers are generally produced by
cutting, grinding,
milling, or otherwise mechanically processing the feathers to produce feather
pieces. Partially
hydrolyzed feathers are generally produced by treating feathers with heat,
pressure, acids, acids,
enzymes, bacteria, and the like to hydrolyze a portion of the feather protein.
Feather meal is
generally produced by mechanically and/or chemically processing feathers and
subsequently
reducing the particle size to that of a meal. Methods for making these forms
of feather are well
known to skilled artisans.
[0029] Any comestible polyol that is not toxic to animals when used in amounts
needed to
produce the comestible compositions can be used in the invention. Preferably,
the polyol is
polyethylene glycol, glycerol, and combinations thereof. Most preferably, the
polyol is glycerol.
[0030] Any comestible feather degradation agent that is not toxic to animals
when used in
amounts needed to produce the comestible compositions can be used in the
invention.
Preferably, the feather degradation agent is sodium sulfite, sodium
metabisulfite, potassium
metabisulfite, sodium hydrogen sulfite, calcium hydrogen sulfite, potassium
hydrogen sulfite,
and combinations thereof. Most preferably, the feather degradation agent is
sodium sulfite.
[0031] In preferred embodiments, the mixture is heated to a temperature of
from about 140
to about 220 C, more preferably from about 160 to about 200 C.
[0032] In preferred embodiments, the mixture is under a pressure of from about
300 to about
900 psi, more preferably from about 400 to about 800 psi.
[0033] In preferred embodiments, the mixture is heated for a period of from
about 3 to about
8 minutes, more preferably from about 4 to about 6 minutes.
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[0034] In preferred embodiments, the step of heating the mixture is performed
using
extrusion.
[0035] The mixture used in the methods may further comprise contain additional
ingredients
that serve as functional ingredients to modify the properties of the
comestible composition
produced by the methods. For example, additional proteins, fats,
carbohydrates, fibers, gums,
and the like can be used to change the functional, nutritional, or aesthetic
properties of the
comestible compositions produced. In various embodiments, the mixture may
contain from
about 2 to about 20% of one or more non-feather based proteins, e.g., wheat
gluten, corn gluten,
soy protein, or a combination thereof. In those or other embodiments, the
mixture may contain
from about 2 to about 20% of one or more fats. In one embodiment, the mixture
further
comprises comestible gums such as guar gum, locust bean gum, or combinations
thereof.
[0036] In another aspect, the invention provides comestible compositions
produced
according to the methods of the invention.
[0037] The comestible compositions of the invention may contain additional
ingredients that
serve as functional ingredients to modify the properties of the comestible
composition. For
example, additional proteins, fats, carbohydrates, fibers, gums, and the like
can be used to
change the functional, nutritional, or aesthetic properties of the comestible
compositions. In one
embodiment, comestible gums such as guar gum, locust bean gum, or combinations
thereof are
used to make the comestible composition softer and more pliable.
[0038] In various embodiments, the comestible compositions further comprise
one or more
additional ingredients that serve as functional ingredients to modify the
properties of the
comestible compositions. For example, additional proteins, fats,
carbohydrates, fibers, gums,
and the like can be used to change the functional, nutritional, or aesthetic
properties of the
comestible compositions. In various embodiments, the comestible compositions
contains from
about 2 to about 20% of one or more non-feather based proteins, e.g., wheat
gluten, soy protein,
or a combination thereof. In those or other embodiments, the comestible
compositions contain
from about 2 to about 20% of one or more fats. Generally, the comestible
compositions have a
moisture content of from about 4 to about 16%.
[0039] The comestible compositions may contain additional ingredients such as
vitamins,
minerals, fillers, palatability enhancers, oral care ingredients, probiotics,
prebiotics,
antioxidants, binding agents, flavors, stabilizers, emulsifiers, sweeteners,
colorants, buffers,
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salts, coatings, and the like known to skilled artisans. Stabilizers include
substances that tend to
increase the shelf life of the composition such as preservatives, synergists
and sequestrants,
packaging gases, stabilizers, emulsifiers, thickeners, gelling agents, and
humectants. Examples
of emulsifiers and/or thickening agents include gelatin, cellulose ethers,
starch, starch esters,
starch ethers, and modified starches. Specific amounts for each composition
component, food
ingredient, and other ingredients will depend on a variety of factors such as
the particular
components and ingredients included in the composition. Therefore, the
ingredient amounts
may vary widely and may deviate from the preferred proportions described
herein. The amount
of such additives in a composition typically is up to about 5% by weight.
Further, the
compositions may be or may contain additional ingredients intended to maintain
or improve the
health of the animal, e.g., supplements, medications, herbs, holistic drugs,
and the like.
[0040] The comestible compositions are used for any suitable purpose.
Generally, the
comestible compositions are produced and used alone as a food for animals; as
an ingredient of
a complete and balanced food composition for animals, e.g., as a protein
source for foods for
companion animals such as dogs and cats; as a treat for companion animals such
as dogs and
cats; or as a component of a blended food composition. In various embodiments,
the comestible
compositions are formulated to provide complete and balanced nutrition for an
animal,
preferably a companion animal, according to standards established by the
Association of
American Feed Control Officials (AAFCO). In other embodiments, the comestible
compositions are formulated as a snack, treat, toy, chew, or similar
composition. In preferred
embodiments, the comestible compositions are formulated for canines and
felines, particularly
as a complete and balanced food for dogs and cats.
[0041] In another aspect, the invention provides blended comestible
compositions. The
compositions comprise one or more comestible compositions produced according
to the
methods of the invention and one or more other comestible ingredients. The
other comestible
ingredients are any ingredient compatible with the comestible compositions
produced
according to the method of the invention, preferably a blend that meets the
nutritional and
palatability requirements of the animal intended to consume the compositions.
In various
embodiments, the blended composition comprises from about 10 to about 90%
comestible
composition produced according to the method of the invention and from about
90 to about
10% other comestible ingredients. In one embodiment, the blended comestible
compositions
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are formulated to provide "complete and balanced" nutrition for a companion
animal according
to AAFCO standards. In a preferred embodiment, the blended comestible
compositions
comprise one or more comestible compositions produced according to the methods
of the
invention and one or more pet food kibbles. In a preferred embodiment, the
comestible
compositions of the inventions are formulated and sized to be a treat for a
companion animal,
preferably a dog or a cat.
[0042] The methods of the invention produce comestible compositions that have
a higher
percentage of digestible protein than similar feather based compositions.
Generally, the
compositions of the invention have a protein digestibility of 80% or more,
preferably 90% or
more. The combination of the ingredients and the process conditions hydrolyze
most of the
cystine cross-links to produce a highly digestible comestible composition.
[0043] In another aspect, the invention provides kits. The kits comprise in
separate
containers in a single package or in separate containers in a virtual package,
as appropriate for
the kit component, at least one comestible composition produced according to
the methods of
the invention and one or more of (1) one or more other comestible ingredients;
(2) instructions
for how to combine a comestible composition produced according to the method
of the
invention and one or more other comestible ingredients, particularly to
produce a blended
composition of the present invention; and (3) one or more devices for mixing
kit components or
containing the admixture.
[0044] When the kit comprises a virtual package, the kit is limited to
instructions in a virtual
environment in combination with one or more physical kit components. The kit
contains
comestible compositions and other components. Typically, the comestible
compositions and the
other suitable kit components (e.g., other comestible ingredients) are admixed
just prior to
consumption by an animal. The kits may contain the kit components in any of
various
combinations and/or mixtures. In one embodiment, the kit contains a container
comprising a
comestible composition of the invention and a container comprising one or more
other
comestible ingredients or compositions, e.g., pet food kibbles. The kit may
contain additional
items such as a device for mixing kit components or a device for containing
the admixture, e.g.,
a spoon and/or a food bowl. In another embodiment, the food compositions are
mixed with
additional nutritional supplements such as vitamins and minerals that promote
good health in
an animal.
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[0045] In another aspect, the invention provides a means for communicating
information
about or instructions for one or more of (1) administering the comestible
compositions of the
invention to animals; (2) making a blended comestible composition using the
comestible
compositions; and (3) administering the blended comestible compositions to
animals. The
means comprises one or more of a physical or electronic document, digital
storage media,
optical storage media, audio presentation, audiovisual display, or visual
display containing the
information or instructions. Preferably, the means is selected from the group
consisting of a
displayed website, a visual display kiosk, a brochure, a product label, a
package insert, an
advertisement, a handout, a public announcement, an audiotape, a videotape, a
DVD, a CD-
ROM, a computer readable chip, a computer readable card, a computer readable
disk, a USB
device, a Fire Wire device, a computer memory, and any combinations thereof.
The
communication means is useful for instructing on the types and benefits the
comestible
compositions of the invention.
[0046] In another aspect, the invention provides packages useful for
containing one or more
comestible compositions of the invention. The packages comprise at least one
material suitable
for containing the comestible compositions of the invention and a label
affixed to the material
containing a word or words, picture, design, acronym, slogan, phrase, or other
device, or
combination thereof, that indicates that the package contains the comestible
compositions.
Typically, such device comprises the words "highly digestible" or "highly
digestible
hydrolyzed protein" or an equivalent expression printed on the material. Any
package
configuration and packaging material suitable for containing the comestible
compositions are
useful in the invention, e.g., a bag, box, sachet, bottle, can, pouch, and the
like manufactured
from paper, plastic, foil, metal, and the like. In preferred embodiments, the
package further
comprises one or more comestible compositions of the invention. In various
embodiments, the
package further comprises at least one window that permits the package
contents to be viewed
without opening the package. In some embodiments, the window is a transparent
portion of the
packaging material. In others, the window is a missing portion of the
packaging material.
EXAMPLES
[0047] The invention can be further illustrated by the following examples of
preferred
embodiments thereof, although it will be understood that these examples are
included merely
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for purposes of illustration and are not intended to limit the scope of the
invention unless
otherwise specifically indicated.
Example 1
[0048] One hundred (100) kilograms (kg) of a textured protein composition was
prepared
using the ingredients in the proportions shown in Table 1. The ingredients
blended in a Hobart
(dough mixer) for 30 minutes at 22 C. The ingredients were extruded at a
temperature between
100 C and 160 C with a minimum shear mechanical energy (SME) of about 50
kJ/kg. A twin
screw laboratory extruder was used with a long die (5 sections of 0.5 meters
per section). The
ingredients were fed at 5 to 6 kg/hour into a PRISM 24 mm co-rotating twin
screw extruder
(L/D ¨ 28/1). The screw speed was 900 rpm and the maximum extrusion
temperature was
160 C and pressure of 565 psi. The molten mass was then fed into a long die
of a total length
2.5 m and diameter 12 mm. The long die sections were heated respectively from
the die to the
exit 120-110-100-100-90 C. As the resulting composition exited the cooling die
in the form of
a rope, the rope was coiled randomly as shown in FIG. 1.
Table 1
Ingredients %
Water 4.5
Glycerol 50
Hydrolyzed Feather Meal (HFM) 45
Sodium Sulfite 0.5
Example 2
[0049] One hundred (100) kg of a textured protein composition was prepared
using the
ingredients in the proportions shown in Table 2. The dry ingredients HFM,
wheat gluten, and
sodium sulfite were blended in a Hobart (dough mixer) for 5 minutes at 22 C.
The water and
glycerol were mixed together in a stainless steel tank. An extrusion was
conducted at a
temperature between 100 C and 160 C with a minimum shear mechanical energy
(SME) of
about 50 kJ/kg. A twin screw laboratory extruder was used with a long die (5
sections of 0.5
meters per section). The liquid ingredients water and glycerol were mixed. The
dry ingredients
were fed at 10 kg/hour into a PRISM 24 mm co-rotating twin screw extruder (L/D
¨ 28/1)
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along with the liquid at 11.9 kg/hour. The screw speed was 900 rpm and the
maximum
extrusion temperature was 160 C and pressure of 783 psi. The molten mass was
then fed into a
long die of a total length 2.5 m and diameter 12 mm. The long die sections
were heated
respectively from the die to the exit 120-110-100-100-90 C. As the resulting
composition
exited the cooling die in the form of a rope, the rope was coiled around a
cylinder to create the
product shown in FIG. 2.
[0050] The experiment was repeated twice to produce (1) a helical composition,
formed by
coiling the rope around a cylinder, and (2) bite sized pieces, formed by
cutting the rope into
pieces about 0.5 inches in length.
Table 2
Dry Ingredients %
Hydrolyzed Feather Meal (HFM) 40
Sodium Sulfite 0.5
Wheat Gluten 5
Liquid Ingredients %
Water 24.5
Glycerol 30
Example 3
[0051] Example 1 was repeated using the ingredients and amounts shown in Table
3. The
product had substantially the same appearance as the product shown from
Example 1, except
that the product was softer and more pliable.
Table 3
Ingredients %
Water 14
Glycerol 35
Hydrolyzed Feather Meal (HFM) 50
Sodium Sulfite 0.5
Guar Gum 0.5
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Example 4
[0052] Fifty (50) kg of a textured protein composition was prepared using the
ingredients in
the amounts shown in Table 4. The dry ingredients HFM, guar gum, corn starch,
and sodium
sulfite were blended in a Hobart (dough mixer) for 5 minutes at 22 C. The
water and glycerol
were mixed together in a stainless steel tank. An extrusion was conducted at a
temperature
between 100 C and 160 C with a minimum shear mechanical energy (SME) of about
50 kJ/kg.
A twin screw laboratory extruder was used with a long die (5 sections of 0.5
meters per section).
The liquid ingredients water and glycerol were mixed. The dry ingredients were
fed at 5
kg/hour into a PRISM 24 mm co-rotating twin screw extruder (L/D ¨ 28/1) along
with the
liquid at 6.68 kg/hour. The screw speed was 900 rpm and the maximum extrusion
temperature
was 160 C and pressure of 783 psi. The molten mass was then fed into a long
die of a total
length 2.5 m and diameter 12 mm. The long die sections were heated
respectively from the die
to the exit 120-110-100-100-90 C. As the rope exited the die it was cut into
chunks of about 1
centimeter length as shown in FIG. 3. The chunks were mixed with a gravy in a
ratio about
50/50. The gravy was prepared by blending 0.7% guar gum and 0.07% xanthan in
water with a
high speed mixer. The chunks in gravy mixture was then filled in 85 g cans,
hermetically sealed,
and retorted at 125 C for 25 minutes.
Table 4
Liquid Ingredients %
Water 30
Glycerol 27.2
Total 57.2%
Dry Ingredients
Guar Gum 0.3
2% Corn Starch Modified 2
Hydrolyzed Feather Meal (HFM) 40
Sodium Sulfite 0.5
Total 42.8%
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Example 5
[0053] Forty (40) kg of a meat blend was prepared using the ingredients in the
amounts
shown in Table 6. The pork lung, frozen liver, and fish frames were ground
with a meat grinder
through 10 mm openings. The ground meat was then mixed with corn gluten meal
in a Hobart
dough mixer for 5 minutes. The dough was then emulsified in a grinder with 3
mm openings.
Table 6
Ingredients Kg
Pork Lung 7.2
Frozen Liver 17.2
Fish Frames 12.8
Corn Gluten Meal 2.8
[0054] In parallel, 40.5 kg of a dry blend was prepared using the ingredients
in the amounts
shown in Table 7 and blending in a Hobart mixer for 5 minutes.
Table 7
Ingredients Kg
Hydrolyzed Feather Meal (HFM) 40
Sodium Sulfite 0.5
[0055] The meat blend, the dry blend, and liquid glycerol were metered into
the extruder as
described in Example 2 at a rate of: meat blend at 7.9 Kg/hour; dry blend at 8
Kg/hour, and
liquid glycerol at 3.85 Kg/hour. The extrusion temperature was 160 C at a
pressure of 493 psi.
The plastic mass was extruded through a long die as in Example 2. The rope was
cut in to
chunks as shown in FIG. 4, blended with gravy, and canned using the procedure
given in
Example 4.
[0056] In the specification, there have been disclosed typical preferred
embodiments of the
invention. Although specific terms are employed, they are used in a generic
and descriptive
sense only and not for purposes of limitation. The scope of the invention is
set forth in the
claims. Obviously many modifications and variations of the invention are
possible in light of
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the above teachings. It is therefore to be understood that within the scope of
the appended
claims the invention may be practiced otherwise than as specifically
described.
