Meat-containing, strip-shaped food product and method of making same
View Patent ↗A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.
1. A baked food product, comprising:
at least about 15% by weight of meat, based upon the weight of the food product;
from about 5% to about 60% by weight of wheat flour, based upon the weight of the food product,
a binding agent comprising a cold-water-soluble starch, and
at least one ingredient selected from the group consisting of a humectant, an acidic substance, and combinations thereof,
wherein the food product is in the form of a flexible, rotary-molded piece, and the meat is cooked to at least partially denature the meat protein before mixing with the wheat flour to form a rotary moldable dough.
2. A food product according to claim 1 wherein said binding agent further comprises a gum.
3. A food product according to claim 1 , wherein the food product has a water activity of from about 0.65 to about 0.75.
4. A food product according to claim 1 , wherein the flexible rotary molded piece can be bent so that opposing ends of the piece touch each other without breakage of the piece.
5. A food product according to claim 1 , wherein the food product is a strip-shaped pet snack.
6. A food product according to claim 1 wherein the flexible rotary molded piece is a strip-shaped food product having a wavy shape.
7. A food product according to claim 1 wherein the flexible rotary molded piece has a length-to-width ratio of greater than about 1.5:1 and a length-to-thickness ratio of greater than about 8.5:1.
8. A food product according to claim 1 wherein the flexible rotary molded piece has a length-to-thickness ratio of about 20:1 to about 30:1.
9. A food product according to claim 1 , wherein the flexible rotary molded piece has a length-to-width ratio of greater than about 1.5:1 and a length-to-thickness ratio of greater than about 8.5:1, and the flexible food product can be bent so that opposing ends of a piece touch each other without breakage of the piece.
10. A food product according to claim 9 wherein the flexible rotary molded piece is a strip-shaped food product having a wavy shape, and the flexible rotary molded piece has a length-to-thickness ratio of about 20:1 to about 30:1.
11. A food product according to claim 9 wherein the flexible rotary molded piece has a post-packaging average breakage per package of about 0.1% to about 0.5%, and said flexibility is maintained over a period of about 3 to about 4 months.
12. A method of making a food product, consisting of:
(a) comminuting raw meat, wherein the raw meat is substantially frozen, and comprises mechanically separated meat;
(b) cooking the comminuted raw meat to at least partially denature the meat protein;
(c) cooling the cooked meat;
(d) admixing the cooled meat with wheat flour, a binding agent comprising a cold-water-soluble starch, and at least one ingredient selected from the group consisting of a humectant, an acidic substance, and combinations thereof to obtain a dough, wherein the dough comprises about 4% by weight to about 45% by weight of wheat flour, at least about 35% by weight of the cooked meat, and about 1% to about 20% by weight of the cold-water-soluble starch, based upon the weight of the dough;
(e) rotary molding the dough to form a plurality of individual pieces;
(f) baking the individual pieces; and
(g) drying the baked, individual pieces to form a flexible, food product.
13. A method of making a food product according to claim 12 , wherein the binding agent further comprises guar gum.
14. A method of making a food product according to claim 12 , further consisting of:
adding dry ingredients to the cooked meat, wherein the dry ingredients are in the form of a preblend, the preblend comprising at least one dry ingredient selected from the group consisting of a binding agent, a humectant, a seasoning, a preservative, and an antioxidant, and
adding at least one filler to the cooked meat, wherein said at least one filler is selected from the group consisting of rice flour, oat fiber, and wheat middlings.
15. A method of making a food product according to claim 12 , wherein the cooling is conducted under a vacuum.
16. A method of making a food product according to claim 12 , wherein the dough comprises about 35% to about 75% by weight of meat, based upon the weight of the dough, and about 10% by weight to 40% by weight of wheat flour, based upon the weight of the dough.
17. A method of making a food product according to claim 16 wherein the dough comprises about 30% by weight to about 38% by weight of wheat flour, based upon the weight of the dough.
18. A method of making a food product according to claim 12 , wherein the food product is a strip-shaped pet snack.
19. A method of making a food product according to claim 12 wherein the flexible food product can be bent so that opposing ends of a piece touch each other without breakage of the piece.
20. A method of making a food product according to claim 19 , wherein the flexible rotary molded piece has a length-to-width ratio of greater than about 1.5:1 and a length-to-thickness ratio of greater than about 8.5:1.
21. A dough for producing a baked, flexible, rotary molded pet food, said dough consisting of:
a) cooked, comminuted raw meat in an amount of about 35% to about 75% by weight of meat, based upon the weight of the dough,
b) about 10% by weight to 40% by weight of wheat flour, based upon the weight of the dough,
c) a binding agent comprising a cold-water-soluble starch in an amount about 1% to about 20% by weight, based upon the weight of the dough,
d) at least one filler in an amount of up to about 15% by weight of the dough, and
e) at least one ingredient selected from the group consisting of a humectant, an acidic substance, and combinations thereof
wherein the raw meat is cooked to at least partially denature the meat protein before mixing with the wheat flour, and said dough is rotary moldable into individual pieces which may be baked into flexible, rotary molded, pet food pieces.
22. A dough according to claim 21 wherein said at least one filler is selected from the group consisting of rice flour, oat fiber, and wheat middlings.
23. A food product according to claim 1 wherein the meat comprises at least one of beef, veal, pork, horse, antelope, bison, cow, deer, elk, chicken, turkey, duck, goose, fish and shell fish, and wherein the cooking of the meat to at least partially denature the meat protein is conducted at a temperature of from about 140° F. to about 185° F. for about 10 minutes to about 40 minutes.
24. A food product according to claim 1 wherein the amount of the cold-water-soluble starch is about 1% to about 20% by weight, based upon the weight of the rotary moldable dough.
25. A method of making a food product according to claim 12 , wherein the meat comprises at least one of beef, veal, pork, horse, antelope, bison, cow, deer, elk, chicken, turkey, duck, goose, fish and shell fish, and wherein the cooking of the comminuted raw meat to at least partially denature the meat protein is conducted at a temperature of from about 140° F. to about 185° F. for about 10 minutes to about 40 minutes.
26. A dough according to claim 21 wherein the meat comprises at least one of beef, veal, pork, horse, antelope, bison, cow, deer, elk, chicken, turkey, duck, goose, fish and shell fish, and wherein the cooking of the raw meat to at least partially denature the meat protein is conducted at a temperature of from about 140° F. to about 185° F. for about 10 minutes to about 40 minutes.