METHODS FOR PRODUCING PROTEINACEOUS FOOD PRODUCT INGREDIENTS, A PET FOOD COMPRISING SAID INGREDIENT AND A METHOD OF REMOVING MALODORS FROM, AND/OR INCREASING THE PALATABILITY OF, SAID INGREDIENT
20220030912 · 2022-02-03
Assignee
Inventors
- Lucio Yonemoto (Franklin, TN, US)
- Svetlana Zivanovic (Franklin, TN, US)
- Ping Guo (Jurong, Zhenjiang, CN)
Cpc classification
A23K20/153
HUMAN NECESSITIES
A23K10/26
HUMAN NECESSITIES
A23J1/10
HUMAN NECESSITIES
Y02P60/87
GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
A23K10/30
HUMAN NECESSITIES
International classification
A23K10/30
HUMAN NECESSITIES
Abstract
A food product ingredient formed from a keratinous protein-containing material, e.g, feathers, and methods of making the same. The methods include cleaning the keratinous protein-containing material, combining the keratinous protein-containing material with a cereal bran to form a mixture, and hydrolyzing the mixture to form the food product ingredient. Optionally, of the keratinous protein-containing material is cleaned and/or frozen within 5 hours of collection. The methods generate fewer unpleasant odors, and food product ingredients produced by the method can similarly benefit. The food product ingredient may be incorporated into a food product, such as a pet food product.
Claims
1. A process for producing a food product ingredient formed from a keratinous protein-containing material, the process comprising: cleaning the keratinous protein-containing material with a cleaning solution, combining the keratinous protein-containing material and a cereal bran to form a mixture, and subjecting the mixture to hydrolysis under conditions sufficient to hydrolyze the keratinous protein-containing material to form the food product ingredient.
2. The process of claim 1, wherein the keratinous protein-containing material comprises feathers, hair, wool, hide, bristles, horns, hooves, claws, nails, scales, or a mixture thereof.
3. The process of claim 1, wherein the keratinous protein-containing material comprises raw feathers.
4. The process of claim 1, wherein the keratinous protein-containing material is frozen before forming the mixture.
5. (canceled)
6. The process of claim 1, wherein the keratinous protein-containing material is cleaned by washing the keratinous protein-containing material with the cleaning solution at least once.
7. (canceled)
8. (canceled)
9. (canceled)
10. The process of claim 1, wherein the keratinous protein-containing material is subject to pretreatment with a proteolytic enzyme or a reducing agent prior to hydrolysis.
11. (canceled)
12. (canceled)
13. (canceled)
14. The process of claim 1, wherein the cereal bran is defatted before forming the mixture.
15. The process of claim 1, wherein the cereal bran is combined with a solvent prior to forming the mixture.
16. (canceled)
17. (canceled)
18. (canceled)
19. (canceled)
20. (canceled)
21. (canceled)
22. The process of claim 1, wherein the hydrolysis comprises one or multiple hydrolysis steps.
23. (canceled)
24. (canceled)
25. (canceled)
26. The process of claim 1, wherein the hydrolysis comprises steam hydrolysis.
27. (canceled)
28. (canceled)
29. (canceled)
30. The process of claim 1, wherein the hydrolysis comprises enzyme hydrolysis.
31. (canceled)
32. (canceled)
33. (canceled)
34. The process of claim 1, wherein the hydrolyzed keratinous protein-containing material is subject to further processing comprising centrifugation, filtration, decanting, drying, sifting, accumulating prior to milling, concentrating, refrigerating, freezing, pasteurizing, acidifying, further hydrolyzing, or a combination thereof.
35. (canceled)
36. The process of claim 1, wherein the mixture is subject to intermediate processing prior to hydrolysis, wherein the intermediate processing comprises removal of organic or inorganic contaminants, wetting, rinsing, size reduction, addition of a proteolytic enzyme or a reducing agent, or a combination thereof.
37. (canceled)
38. (canceled)
39. (canceled)
40. The process according to claim 1, wherein the food product ingredient has a total aroma score that is lower than a food product ingredient without cereal bran.
41. The process according to claim 1, wherein the food product ingredient has a total aroma score of less than 5.5 on a scale of 0 to 15 as measured by quantitative descriptive analysis.
42. The process according to claim 1, wherein the amount of hexanal in the food product ingredient is less than about 10 ppm and/or the peroxide value of the food product ingredient is less than about 10 mEq/kg fat.
43. A pet food product comprising the food product ingredient of claim 40.
44. The pet food product of claim 43, wherein the pet food product is a wet pet food, a semi-moist pet food, or a dry pet food.
45. The pet food product of claim 44, wherein the food product ingredient is present in the pet food product in an amount of from about 1 wt. % to about 25 wt. %.
47. A method of removing malodors from and/or increasing the palatability of a food product ingredient formed from a keratinous protein-containing material, the method comprising: cleaning the keratinous protein-containing material with a cleaning solution, combining the keratinous protein-containing material and a cereal bran to form a mixture, and subjecting the mixture to hydrolysis under conditions sufficient to hydrolyze the keratinous protein-containing material to form the food product ingredient.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
[0039]
[0040]
[0041]
[0042]
[0043]
[0044]
[0045]
[0046]
[0047]
[0048]
[0049]
[0050]
[0051]
[0052]
[0053]
[0054]
[0055]
[0056]
[0057]
[0058]
[0059]
[0060]
[0061]
[0062]
[0063]
[0064]
[0065]
[0066]
[0067]
[0068]
[0069]
[0070]
[0071]
[0072]
[0073]
[0074]
DETAILED DESCRIPTION
[0075] The present disclosure provides a food product ingredient formed from a keratinous protein-containing material and methods for producing the same. The present methods include forming a mixture of a keratinous protein-containing material and a cereal bran and subjecting the mixture to hydrolysis to form the food product ingredient. The keratinous protein-containing material is cleaned prior to forming the mixture and undergoing hydrolysis, which advantageously leads to the food product ingredient having improved odor and aroma score. A food product ingredient formed from the methods disclosed herein can be used in food products, such as pet food products.
[0076] Previously described methods for hydrolyzing keratinous protein-containing materials resulted in products having noticeable or significant off odors or malodors resulting from the breakdown of the disulfide bonds in the keratinous protein-containing material. It was also believed that the inclusion of ingredients other than the keratinous protein-containing material in the mixture was undesirable. For instance, the presence of cereal bran in the mixture that is subject to hydrolysis was thought to be disadvantageous because any such extraneous material ultimately diluted the protein content of the finished product. Since hydrolyzed keratinous protein-containing materials having a higher protein content are considered to more valuable, dilution of the final protein content of the finished product typically is believed to result in a diminished commercial value.
[0077] It has been surprisingly discovered that the cleaning of the keratinous protein-containing material prior to hydrolysis significantly improves the odor of the resultant food product ingredient. Furthermore, it was discovered that even though addition of cereal bran and water may lessen the total protein content in the finished food product ingredient described herein, the aroma quality of the food product ingredient is substantially improved. This benefit may carry forward to food products (e.g., pet food products) that incorporate the food product ingredients. This benefit can be so substantial that the commercial value of the food product ingredients and downstream products is substantially the same, or even increased, relative to the commercial value of conventionally produced food product ingredients, even though the inclusion of an amount of cereal bran and solvent may ultimately result in a lowering of the protein content of the inventive food product ingredients and downstream products incorporating the same.
[0078] Various objects and advantages of this process and its compositions will become apparent from the following description taken in conjunction with the accompanying drawings which set forth, by way of illustration and example, certain embodiments of the process and resulting compositions.
Definitions
[0079] The terms used in this specification generally have their ordinary meanings in the art, within the context of this invention and in the specific context where each term is used. Certain terms are discussed below, or elsewhere in the specification, to provide additional guidance to the practitioner in describing the compositions and methods of the invention and how to make and use them.
[0080] As used herein, the use of the words “a” or “an” when used in conjunction with the term “comprising” in the claims and/or the specification may mean “one,” but it is also consistent with the meaning of “one or more,” “at least one,” and “one or more than one.” Still further, the terms “having,” “including,” “containing” and “comprising” are interchangeable and one of skill in the art is cognizant that these terms are open ended terms.
[0081] The terms “first”, “second”, and the like, as used herein do not denote any order, quantity, or importance, but rather are used to distinguish one element from another.
[0082] The terms “about” or “approximately” mean within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, “about” can mean within 3 or more than 3 standard deviations, per the practice in the art. Alternatively, “about” can mean a range of up to 20%, preferably up to 10%, more preferably up to 5%, and more preferably still up to 1% of a given value. Alternatively, particularly with respect to biological systems or processes, the term can mean within an order of magnitude, preferably within 5-fold, and more preferably within 2-fold, of a value. Unless otherwise indicated, all numbers expressing quantities, properties, and so forth used in the specification and claims are to be understood as being modified in all instances by the term “about”. And so, the numerical parameters set forth in this specification and claims are approximations that can vary depending upon the desired properties sought to be obtained by the presently-disclosed subject matter.
[0083] Reference throughout the specification to “one example” or “an example” means that a particular feature, structure, or characteristic described in connection with an embodiment or example is included in at least one embodiment. Thus, the appearance of the phrases “in one example” or “in an example” in various places throughout the specification does not necessarily indicate reference to the same embodiment. Further, the particular features, structures or characteristics may be combined in any suitable manner in one or more embodiments. And so, similarly, the phrase “in one embodiment” in various places in the specification are not necessarily referencing the same embodiment, although the inventive concepts disclosed herein are intended to encompass all combinations and permutations including one or more features.
[0084] As used herein, the terms “animal” or “pet” mean a domestic animal including, but not limited to, domestic dogs, cats, horses, cows, ferrets, rabbits, pigs, and the like. Domestic dogs and cats are particular examples of pets.
[0085] As used interchangeably herein, “aroma” and “smell” refer to an olfactory response to a stimulus. For example, and not by way of limitation, an aroma can be produced by aromatic substances that are perceived by the odor receptors of the olfactory system. The characterization and/or detection of an aroma can be measured, for instance, by using a sensory methodology such as quantitative descriptive analysis (QDA).
[0086] As used herein, “food product” refers to an ingestible product, such as, but not limited to, human and animal foods. Food products include pet food products.
[0087] The term “food product ingredient” as used herein refers to an ingredient prepared from a keratinous protein-containing material according to any one of the methods disclosed herein that can be used as a component of or in the preparation of a food product. In certain non-limiting examples, the food product ingredient is used in a pet food product.
[0088] As used herein, the terms “pet food,” “pet food composition,” or “pet food product” all refer to a composition intended for ingestion by a pet. Pet foods can includes any food, feed, snack, food supplement, liquid, beverage, treat, toy (chewable and/or consumable toys), and meal substitute or meal replacement. Pet foods include dry, wet, and semi-moist pet foods.
[0089] The term “keratinous protein-containing material” refers to a material that contains the protein keratin. Keratinous protein-containing materials useful for the methods disclosed herein can be derived from an animal. Exemplary keratinous protein-containing materials include, but are not limited to, feathers, hair, wool, hide, bristles, horns, hooves, claws, nails, and scales.
[0090] As used herein, the term “hydrolysis” refers to a chemical reaction involving breaking of a chemical bond in the presence of water. Hydrolysis includes both steam and enzyme hydrolysis, as well as any other method of performing hydrolysis as known in the art. “Steam hydrolysis” refers to a process wherein hydrolysis occurs in the presence of steam. “Enzyme hydrolysis” refers to a process wherein hydrolysis is catalyzed by an enzyme. In the presently disclosed methods, hydrolysis can be used to denature a keratinous protein-containing material, i.e., by breaking disulfide bonds between cysteine residues.
[0091] The term “malodor” refers to an unpleasant or offensive odor or smell. Malodors typically result from the presence of sulfur- or nitrogen-containing compounds that are linked to having an unpleasant odor. For example, a malodor in a composition may result from the presence of one or more biogenic amines in the composition. Exemplary biogenic amines that can contribute to the malodor of a composition include, but are not limited to, putrescine, cadaverine, spermine, spermidine, and tyramine.
[0092] As used herein, the term “palatability” refers to a food's appeal and acceptability to a subject's (e.g., a pet's) taste and palate. Palatable foods are foods that are appealing and acceptable to a subject. Palatability can be relative, such that some foods are highly palatable, i.e., highly appealing and desirable, whereas other foods are less palatable, i.e., less appealing and desirable. The subject (e.g., the pet) can prefer more palatable foods over less palatable foods.
[0093] The presently-disclosed subject matter is illustrated by specific but non-limiting examples throughout this description. The examples may include compilations of data that are representative of data gathered at various times during the course of development and experimentation related to the present invention(s). Each example is provided by way of explanation of the present disclosure and is not a limitation thereon. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made to the teachings of the present disclosure without departing from the scope of the disclosure. For instance, features illustrated or described as part of one embodiment can be used with another embodiment to yield a still further embodiment.
[0094] All combinations of method or process steps as used herein can be performed in any order, unless otherwise specified or clearly implied to the contrary by the context in which the referenced combination is made.
[0095] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the presently-disclosed subject matter belongs.
[0096] All ranges recited herein are understood to encompass any and all subranges subsumed therein, inclusive of each endpoint, and every number and combination of numbers therebetween. For example, a stated range of from about 1 to about 10 is considered inclusive of the minimum value of about 1 and the maximum value of about 10, and all subranges beginning with 1 or more (e.g., 1 to 5.4 or 2 to 8.8) and ending with a maximum value of 10 or less (e.g., 2.2 to 5.4, 3.1 to 10, 4.6 to 9.9, etc.) and further inclusive of each number contained within the range, e.g., 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. All percentages, ratios and proportions herein are by weight unless otherwise specified.
Food Product Ingredients
[0097] Described herein is a food product ingredient formed from a keratinous protein-containing material and a cereal bran. Food product ingredients of the present disclosure are produced according to any of the methods described herein, e.g., by hydrolyzing a mixture including the keratinous protein-containing material and the cereal bran. The keratinous protein-containing material is cleaned prior to forming the mixture. Furthermore, the cereal bran may be mixed with a solvent, e.g., water. The food product ingredient may also optionally include additives, such as antioxidants.
[0098] A food product ingredient produced according to the methods of the present disclosure is advantageously characterized by reduced total aroma, reduced malodor, improved odor, and/or improved palatability compared to previous food product ingredients derived from keratinous protein-containing material that are prepared according to methods different from those described herein. For instance, a food product ingredient produced according to the methods disclosed herein can have a total aroma score of less than 5.5 on a scale of 0 to 15 as measured by quantitative descriptive analysis. A food product ingredient as described herein can also have an overall lower content of volatile compounds, e.g., biogenic amines, that contribute to a malodor or unpleasant aroma, as compared to a food product ingredient produced by conventional methods known in the art. The food product ingredient also can include volatile compounds such as methylpyrazine, a byproduct of the Maillard reaction, that contribute to an overall pleasant aroma. The reduced malodor, improved odor, and/or improved palatability of the food product ingredient allows it to be incorporated in greater amounts into a food product or pet food product as compared to other food product ingredients derived from a keratinous protein-containing material that have a comparatively more unpleasant odor and/or less palatability.
[0099] Food product ingredients of the present disclosure are stable at ambient temperature during the course of storage, e.g., for up to about 2 months, up to about 4 months, up to about 6 months, up to about 8 months, up to about 10 months, up to about 12 months, or longer. Stability of the food product ingredient can be assessed, e.g., by monitoring the amount of hexanal and peroxide values of the food product ingredient and changes in the amounts over time. For example, in some embodiments, the amount of hexanal of the food product ingredient is less than about 10 ppm, e.g., about 8 ppm, about 5 ppm, about 3 ppm, about 1 ppm, or about 0 ppm during the course of storage. In further embodiments, the peroxide value of the food product ingredient is less than about 10 mEq/kg fat, e.g., about 8 mEq/kg fat, about 5 mEq/kg fat, about 3 mEq/kg fat, about 1 mEq/kg fat, or about 0 mEq/kg fat during the course of storage.
[0100] Additionally, a food product ingredient as described herein exhibits from about 85%-95%, e.g., at least about 85%, or at least about 87%, or at least about 89%, or at least about 91%, or at least about 92%, or at least about 93%, or at least about 94%, or at least about 95%, or at least about 96%, or at least about 97%, or at least about 98%, or at least about 99%, or even at least about 99.5% protein digestibility as measured by the 2-step enzymatic method described by Boisen and Fernandez (1995). Furthermore, the food product ingredient contains a variety of amino acids, including, but not limited, to cysteine, leucine, arginine, glutamic acid, glycine, serine, and phenylalanine.
Keratinous Protein-Containing Material
[0101] A food product ingredient produced according to the methods described herein may be formed from any keratinous protein-containing material as known in the art. A keratinous protein-containing material is a material that contains keratin, which is a fibrous structural protein that is found in certain animals. Examples of keratinous protein-containing materials include, but are not limited to, feathers, hair, wool, hide, bristles, horns, hooves, claws, nails, scales, or mixtures thereof. Any other suitable keratinous protein-containing material may also be used to produce a food product ingredient according to the methods disclosed herein. The keratinous protein-containing material may be obtained from a slaughterhouse or another suitable source. Hair and feathers may be also be obtained from living animals that have shed the hair or molted the feathers. According to the present disclosure, the keratinous protein-containing material is cleaned prior to being formed into a food product ingredient.
[0102] In the disclosed methods, the keratinous protein-containing material can be used raw. In certain embodiments, for example, a food product ingredient can be made from raw feathers as the keratinous protein-containing material.
[0103] Preferably, the keratinous protein-containing material is cleaned and/or frozen within about 5 hours (e.g., within about 5 hours, within about 4 hours, within about 3 hours, within about 2 hours, within about 1 hour, or within about 30 minutes) of collection. The term “collection” refers to the collection of molted feathers or hair that has been shed and/or refers to the collection of the keratinous protein-containing material directly from the animal source. Importantly, cleaning and/or freezing the keratinous protein-containing material contributes to a further minimizing effect on the generation of malodors and/or unpleasant aromas during the hydrolysis process and in the resultant food product ingredient. The keratinous protein-containing material may be cleaned with a cleaning solution.
[0104] For instance, the keratinous protein-containing material may be cleaned with water (e.g., tap water), or a solution thereof. The cleaning solution may optionally comprise a solvent or surfactant. If a solvent or surfactant is used, it may be desirable to rinse the protein containing material multiple times after contact with the cleaning solution, or to use a generally recognized as safe (GRAS) solvent.
[0105] The cleaning solution can be at ambient (i.e., about 15-25° C.) or elevated temperature. For example, the cleaning solution can be at an elevated temperature of from about 30° C. to about 100° C., from about 30° C. to about 50° C., from about 50° C. to about 70° C., from about 60° C. to about 80° C., from about 70° C. to about 90° C., from about 80° C. to about 100° C., from about 40° C. to about 80° C., or from about 40° C. to about 60° C. The keratinous protein-containing material may be rinsed once or multiple times with the cleaning solution. The keratinous protein-containing material may also be soaked for a period of time in the cleaning solution.
[0106] For example, in some embodiments, the keratinous protein-containing material (e.g., raw feathers) is washed with water. The keratinous protein-containing material can be washed at least once, at least twice, or at least three times. In certain embodiments, the keratinous protein-containing material is washed three times. In instances where the keratinous protein-containing material is washed more than once, the keratinous protein-containing material can be washed first with hot water, then washed (e.g., once or twice) with water at ambient temperature, such as tap water. The hot water can be at a temperature of about 180° F. (about 82° C.). Furthermore, the keratinous protein-containing material can optionally be stored at a decreased temperature (e.g., refrigerated or stored on ice) between multiple washes. Preferably, at least the initial wash of the keratinous protein-containing material occurs within about 5 hours, about 4 hours, about 3 hours, about 2 hours, about 1 hour, about 30 minutes, or immediately after collection of the keratinous protein-containing material.
[0107] After cleaning, the keratinous protein-containing material can be dewatered by draining, sieving, or the like to remove excess water. Dewatered keratinous protein-containing materials may have, for example, a moisture content of from about 65% to about 80%. Afterwards, the dewatered material is next transferred to a continuous or conveying bin where the material is aerated, agitated, or otherwise decompacted, and conveyed to a contaminant separation station where organic and/or inorganic contaminants are separated from the keratinous protein-containing material to reduce or eliminate damage to subsequent processing equipment or contamination of the processed foodstuff product.
[0108] Following cleaning, the keratinous protein-containing material can be stored at a temperature lower than ambient temperature (e.g., on ice or refrigerated) prior to being subject to hydrolysis. In certain non-limiting examples, the keratinous protein-containing material can be stored at a temperature of, e.g., less than about 14° C., less than about 12° C., less than about 10° C., less than about 8° C., less than about 6° C., less than about 4° C., less than about 2° C., less than about 0° C., less than about −2° C., or less than about −4° C. In further non-limiting examples, the keratinous protein-containing material can be stored at a temperature of, e.g., from about 1° C. to about 4° C., from about 3° C. to about 7° C., from about 5° C. to about 8° C., from about 7° C. to about 10° C., from about 9° C. to about 12° C., from about 11° C. to about 14° C., from about 1° C. to about 6° C., from about 4° C. to about 10° C., from about 6° C. to about 12° C., from about 8° C. to about 14° C., from about 2° C. to about 4° C., from about 2° C. to about 8° C., from about 2° C. to about 10° C., from about 2° C. to about 12° C., from about 1° C. to about 10° C., or from about 1° C. to about 12° C. In other non-limiting examples, the keratinous protein-containing material can be stored at a temperature of, e.g., about 14° C., about 12° C., about 10° C., about 8° C., about 6° C., about 4° C., about 2° C., about 0° C., about −2° C., or about −4° C.
Cereal Bran
[0109] The food product ingredient produced according to the methods disclosed herein include a cereal bran. Cereal bran can be added to the keratinous protein-containing material, and may desirably be added prior to any processing steps, upon receipt of the raw material, after any dewatering step, or before or after any contaminant removal step. In certain examples, the cereal bran is added prior to any hydrolysis step. However, the cereal bran may also be added in portions before and after one or more hydrolysis steps of the method. The food product ingredient can include up to about 30 wt. %, up to about 20 wt. %, or up to about 10 wt. % cereal bran. In some embodiments, the food product ingredient desirably includes from about 5 wt. % to about 10 wt. % cereal bran (e.g., about 5 wt %, about 6 wt %, about 7 wt %, about 8 wt %, about 9 wt %, or about 10 wt %), based upon the total weight of the food product ingredient.
[0110] Bran from any cereal may be used for the disclosed methods. Exemplary cereal brans that can be used according to the disclosed methods include, but are not limited to, amaranth bran, bulgur bran, farro bran, quinoa bran, spelt bran, teff bran, triticale bran, wild rice bran, wheat bran, corn bran, barley bran, rye bran, millet bran, oat bran, rice bran, sorghum bran, or buckwheat bran. The cereal bran may be defatted, if desired. For instance, in some embodiments, the cereal bran is wheat bran, corn bran, barley bran, or rice bran. In further embodiments, the cereal bran is rice bran, which may or may not be defatted. The use of defatted cereal bran can provide further advantages in that the fat portion of the cereal bran can be separated and used in other products. Those embodiments in which defatted cereal bran is used can thus provide additional economic benefit.
[0111] The cereal bran is can be combined with an amount of a solvent, e.g., water, prior to addition to the protein-containing material. Inclusion of a solvent such as water has been found to further reduce any unpleasant odors that would otherwise be produced by the hydrolysis process. The ratio of cereal bran to solvent, e.g., water, can be from about 1 part cereal bran to about 0 parts water (1:0) to about 1 part cereal bran to about 1 part water; or the ratio of cereal bran to solvent, e.g., water, can be from about 80 parts cereal bran to about 20 parts water (80:20) to about 20 parts cereal bran to about 80 parts water (20:80), inclusive of every subrange therebetween. For example, other possible ratios of cereal bran to water include, but are not limited to, about 75:25, about 70:30, about 65:35; about 60:40, about 55:45; and about 50:50. In further examples, the ratio of water to cereal bran can be, e.g., about 75:25, about 70:30, about 65:35; about 60:40, about 55:45; and about 50:50.
[0112] The cumulative amount of cereal bran added during the method, in any number of additions, will desirably be no more than about 30%, or no more than about 20%, or no more than about 18%, or no more than about 16%, or no more than about 14%, or no more than about 12%, or no more than about 10%, or no more than about 8%, or no more than about 6%, or no more than about 4%, or no more than about 2% by weight of the total weight of the mixture of keratinous protein-containing material and cereal bran. For example, the cumulative amount of cereal bran is about 0.1%, or about 0.5%, or about 1%, or about 2%, or about 3%, or about 4%, or about 5%, or about 6%, or about 7%, or about 8%, or about 9%, or about 10%, or about 11%, or about 12%, or about 13%, or about 14%, or about 15%, or about 16%, or about 17%, or about 18%, or about 19%, or about 20% by weight of the total weight on a dry matter basis, of the mixture of keratinous protein-containing material and cereal bran. In some instances, the amount of cereal bran in the mixture will be from about 0.1 wt. % to about 20 wt. %, or from about 0.5 wt. % to about 18 wt. %, or from about 1 wt. % to about 16 wt. %, or from about 1 wt. % to about 12 wt. %, or from about 2 wt. % to about 14 wt. %, or from about 3 wt. % to about 12 wt. %, or from about 5 wt. % to about 10 wt. %, or from about 8 wt. % to about 12 wt. %, or from about 5 wt. % to about 15 wt. %, or from about 0.1 wt % to about 5 wt %, or from about 10 wt % to about 20 wt %, or from about 10 wt % to about 16 wt %, or from about 12 wt % to about 18 wt %. In particular embodiments, the cereal bran is rice bran, e.g., defatted rice bran.
Additives
[0113] A food product ingredient as described herein can optionally include an additive, such as an antioxidant. According to the methods disclosed herein, the additive may be added to the keratinous protein-containing material. For example, one or more food grade antioxidants may be added to the keratinous protein-containing material before, during, or after the hydrolysis process. In some embodiments, the antioxidant(s) may be added prior to or during hydrolysis. In other embodiments, the antioxidant(s) may be added after hydrolysis and prior to drying. The inclusion of such antioxidants may assist not only in the further reduction of off odors associated with fat oxidation, but also, has surprisingly been found to render the resulting food product ingredient (and a food product incorporating the same) more palatable.
[0114] Examples of food grade antioxidants that may be included in the food product ingredient include any known food grade antioxidant, including, but not necessarily limited to, carotenoids such as beta-carotene, lutein, astaxanthin, zeaxanthin, bixin and lycopene; selenium; coenzyme Q10; lutein; tocotrienols; soy isoflavones; S-adenosylmethionine; glutathione; taurine; N-acetylcystein; vitamin E; vitamin C; vitamin A; lipoic acid; L-carnitine; propyl galate; ascorbyl palmitate; lecithin; tocopherol and mixed tocopherols; polyphenols such as oil of rosemary, rosemary extract, rosemarinic acid, cocoa polyphenols, or polyphenols found in tea or green tea, coffee extract, coffeic acid, turmeric extract, blueberry extract, grapeseed extract; butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), compounds containing one or more phenolic groups, carboxyl groups, lactone rings and/or isoprene units, or combinations of these. Examples of commercially available antioxidants acceptable for use in food include PET-OX® Premium Liquid (Kemin Industries, Des Moines, Iowa) and NATUROX® Liquid (Kemin Industries, Des Moines, Iowa).
[0115] If desired, one or more food grade antioxidants may be included the food product ingredient in amounts according to food and feed regulations, e.g., in amounts of from about 100 ppm to about 10000 ppm (e.g., about 100 ppm, about 500 ppm, about 1000 ppm, about 2500 ppm, about 5000 ppm, about 7500 ppm, or about 10000 ppm) on a dry matter basis, or from about 0.01 wt. % to about 1.0 wt. % (e.g., about 0.01 wt %, about 0.05 wt %, about 0.1 wt %, about 0.25 wt %, about 0.5 wt %, about 0.75 wt %, or about 1.0 wt %) based upon total weight of the food product ingredient.
Methods for Producing a Food Product Ingredient
[0116] The present disclosure provides methods for producing a food product ingredient as described herein. According to the disclosed methods, a keratinous protein-containing is cleaned with a cleaning solution, then combined with a cereal bran to form a mixture. Optionally, the cereal bran is combined with a solvent (e.g., water) prior to forming the mixture. The mixture is then subjected to one or more hydrolysis steps, e.g., steam hydrolysis or enzyme hydrolysis. The mixture is optionally subjected to pre-processing prior to forming the mixture and/or intermediate processing after the mixture is formed but prior to hydrolysis. Following hydrolysis, the keratinous protein-containing material can undergo further processing to be formed into a food product or food product ingredient.
Pre- and Intermediate Processing
[0117] Any of the methods disclosed herein can optionally include a pre-processing step, which is performed prior to the forming of the mixture of the keratinous protein-containing material and the cereal bran. Pre-processing includes subjecting the keratinous protein-containing material to one or more pre-processing steps, such as removal of any organic or inorganic contaminants, wetting, de-watering, sieving, rinsing, size reduction, or addition of proteolytic enzymes or reducing agents. In some examples, the pre-processing step includes size reduction of the keratinous protein-containing material. The keratinous protein-containing material can be, for instance, coarse cut or screw pressed. In further examples, the pre-processing includes a pretreatment step, wherein the keratinous protein-containing material is pretreated with a proteolytic enzyme and/or a suitable reducing agent prior to hydrolysis. It is expected that pretreatment helps to facilitate hydrolysis of the keratinous protein-containing material. For example, a food-grade reducing chemical, such as sodium metabisulfite, may be added to the keratinous protein-containing material. The proteolytic enzyme and/or reducing agent of the pretreatment step may also be added to the mixture comprising the cereal bran and the keratinous protein-containing material to facilitate hydrolysis.
[0118] Any of the methods disclosed herein may also optionally include an intermediate processing step, which is performed after the mixture of the keratinous protein-containing material and the cereal bran is formed but prior to hydrolysis. Intermediate processing steps include removal of any organic or inorganic contaminants, wetting, rinsing, size reduction, addition of proteolytic enzymes or reducing agents, etc.
[0119] Pre- and/or intermediate processing can be included as a step in any embodiment of the methods disclosed herein. In some embodiments, the method only includes pre-processing. In some embodiments, the method only includes intermediate processing. In further embodiments, the method includes both pre-processing and intermediate processing.
Hydrolysis
[0120] In the methods disclosed herein, the mixture comprising the cereal bran and the keratinous protein-containing material is subjected to hydrolysis under conditions sufficient to hydrolyze the protein-containing material therein, i.e., to break the disulfide bonds and denature the keratin protein. Any suitable type of hydrolysis may be performed, including steam, enzyme, and/or chemical hydrolysis. Hydrolysis can occur in one step or multiple steps. Multiple hydrolysis steps are desirable in some instances in order to further enhance or maximize the digestibility of the final hydrolysate. If multiple hydrolysis steps are performed, each hydrolysis step can be performed using the same or different types of hydrolysis processes.
[0121] In some embodiments, the method includes one hydrolysis step, e.g., steam hydrolysis, enzyme hydrolysis, or chemical hydrolysis. In further embodiments, the method includes multiple steam hydrolysis steps, multiple enzyme hydrolysis steps, multiple chemical hydrolysis steps, or a combination thereof. The multiple hydrolysis steps can employ the same type of hydrolysis processes or different types of hydrolysis processes selected from any one of the hydrolysis methods disclosed herein or otherwise known in the art. Variations of the same hydrolysis process may also be used in a method including multiple hydrolysis steps of the same type of hydrolysis process. Variations in the processes may include variations in the conditions, such as variations in the retention times, pressures, temperatures, types of enzymes used, or any combination of thereof
[0122] Steam Hydrolysis
[0123] In some embodiments, the methods disclosed herein employ steam hydrolysis as the method of hydrolysis. In other embodiments, the methods disclosed herein employ steam hydrolysis as one of the methods of hydrolysis. Suitable steam hydrolysis conditions use saturated steam at an elevated pressure and corresponding elevated temperatures, which may be determined based on known saturated steam properties. Heat may be supplied in indirect form through a high pressure vessel jacket, or it may be directly provided by steam heating. In some embodiments, the pressure at which steam hydrolysis is performed is from about 1 bar or 14.7 psig to about 4 bars or 58.8 psig. In further embodiments, the pressure at which steam hydrolysis is performed is from about 50 psi to about 70 psi, or from about 40 to about 60 psi, or from about 60 to about 80 psi, or from about 40 to about 80 psi. For example, steam hydrolysis of the keratinous protein-containing material is performed at about 60 psi.
[0124] The keratinous protein-containing material and cereal bran mixture is subjected to steam hydrolysis for a predetermined period of time to achieve a desired level of digestibility. For example, the keratinous protein-containing material is subjected to steam hydrolysis for a time period of from about 15 minutes to about 30 minutes, or from about 20 minutes to about 50 minutes, from about 15 minutes to about 60 minutes, or from about 15 minutes to about 90 minutes, or from about 15 minutes to about 120 minutes, or from about 15 minutes to about 150 minutes, or from about 15 minutes to about 180 minutes, or from about 15 minutes to about 210 minutes, or from about 15 minutes to about 240 minutes. In certain embodiments, the keratinous protein-containing material is subjected to steam hydrolysis for a time period of, e.g., about 10 minutes, about 15 minutes, about 20 minutes, about 25 minutes, or about 30 minutes. For example, the keratinous protein-containing material is subjected to steam hydrolysis for 22 minutes.
[0125] The keratinous protein-containing material/cereal bran mixture may be agitated during steam hydrolysis, such as by shaking or stirring. Stirring may be employed to provide substantially continuous mixing, which facilitates penetration of the pressurized steam to achieve even heat throughout the mixture. Hydrolysis of the mixture may be accomplished using a continuous operation steam pressure hydrolyser system or a batch process type system. Once hydrolysis has been performed in accordance with predetermined pressure, temperature and time parameters, the mixture is discharged into an expansion tank where pressure and excess moisture are released. This generally brings the temperature of the mixture down to about 208-216° F., e.g., about 212° F. Preferably, the cooled mixture has a retained moisture content from about 40% to about 75% (e.g., about 40%, about 50%, about 60%, about 70%, or about 75%).
[0126] Enzyme Hydrolysis
[0127] In further embodiments, the method disclosed herein employs enzyme hydrolysis as the primary method, or one of several methods of hydrolysis. Enzyme hydrolysis can be carried out using any proteolytic enzyme known in the art, including but not limited to, proteases, such as endoproteases and exoproteases; exogenous enzymes; endogenous enzymes; or combinations thereof.
[0128] For example, the enzyme hydrolysis may include the use of an endoprotease. Endoproteases, such as keratinase and papain, may be used either alone or in combination with another enzyme, such as another protease. Use of a combination of proteases may synergistically hydrolyze the keratin, further improving the efficiency of the process.
[0129] In another example, the enzyme hydrolysis may include the use of an exoprotease. Exoproteases may also be used in whole or as part of any enzyme hydrolysis to further reduce protein size, to generate peptides of desired characteristics, and/or to produce hypoallergenic and/or anallergenic protein ingredients. Any suitable enzyme products containing purified exoproteases, e.g., FLAVOURZYME® (Novo Nordisk, Bagsvaerd, Denmark) and VALIDASE® FP (DSM, Heerland, Netherlands) may be employed.
[0130] Alternatively, endogenous enzymes carried in raw material may be used to reduce the required dosages of added endoproteases. These may be obtained from animal viscera and can include, for example, proteases, carbohydrases and/or lipases.
[0131] The enzymatic hydrolysis conditions are selected to produce optimum results, and are dependent on the enzymes employed. Agitation rate, moisture content, pH, and temperature are selected in accordance with selected enzyme(s), and incubation conditions are tailored to achieve optimum results. Higher hydrolysis temperatures may be employed where they increase the conversion rate without generating unwanted products, such as the antinutrients lysinoalanine and lanthionine.
[0132] Duration of the enzymatic hydrolysis step is dependent on the starting material as well as the desired end product, but may last up to about 6 hours and preferably from about 30 minutes to about 6 hours. In order to maintain the commercial viability of the process, in certain preferred embodiments hydrolysis time is limited to less than about 4 hours. In certain particularly preferred embodiments, the hydrolysis time may range from about 2 hours to about 3 hours. In other embodiments, the hydrolysis time may be from about 30 minutes to about 2 hours.
Further Processing
[0133] After hydrolysis, the hydrolyzed mixture can be further processed according to conventional hydrolysis processes. This can include subjecting the material to one or more of drying, sifting, milling, comminuting, concentrating, refrigerating, freezing, pasteurizing, acidifying, centrifugation, filtration and/or ultrafiltration, and/or decanting. For example, the hydrolyzed mixture is directly dried. It is understood that this list is not exhaustive and further understood that not all further processing steps need to be performed in every embodiment of the method.
[0134] For example, the hydrolyzed mixture may be transferred to a dryer feeder for supply to a dryer unit for moisture removal to form a dried food product ingredient and to render the product stable at ambient temperature and storage conditions. The dried food product ingredient may suitably have a moisture content of below about 10%, preferably of about 7.5% by weight. Any suitable type of dryer may be employed, such as a disc dryer or flash dryer. Dryer temperature and exposure time should be minimized to prevent darkening and decreased digestibility. Other drying technology known in the industry may also be used, either alone or in combination, including, but not limited to, spray drying or fluidized layer drying. One step gentle mill drying is one example of a particularly advantageous drying method. In another example, a small Z blade mixer is used as the dryer.
[0135] The mixture may next be sifted and transferred to an accumulation or holding bin. If desired, the material may be subject to further milling or comminuting, or be subjected to additional contaminant removal techniques, such as magnetic metal separation via high intensity magnet bars or rods. The mixture is next transferred to cooling and dry bulk storage to await use.
[0136] As may be desirable for some end use applications, the keratinous protein-containing material, the mixture of the cereal bran and the keratinous protein-containing material, and/or the hydrolyzed mixture may be subjected to one or more size reduction steps, before, during, or after any step of the process. Size reduction may be performed under wet conditions, dry conditions or any other conditions suitable to effect a size reduction. Any such size reduction may be completed in a single or multiple pass operation, which may include one, two, three, four, or any number of size reduction steps, to achieve a desired average particle size, or a desired D90, e.g., such as below about 400 μm.
Exemplary Methods
[0137] Described below are exemplary embodiments of the methods disclosed herein.
[0138] One embodiment of the method is shown in
[0139]
[0140] The keratinous protein-containing material and cereal bran mixture is then hydrolyzed 206. The hydrolysis can be performed according any hydrolysis process including, but not limited to, steam hydrolysis, chemical hydrolysis, enzymatic hydrolysis, or a combination thereof. Hydrolysis can be performed as one step or as multiple steps. If multiple hydrolysis steps are employed, each hydrolysis step can use the same hydrolysis process, different hydrolysis processes, or the same hydrolysis process but under different conditions. For instance, a combination of enzymatic and steam hydrolysis may be used. In another example, the hydrolysis process is the same, but is varied by using different enzymes, different pressures, different temperatures, different retention times, or other hydrolysis reaction conditions.
[0141] The hydrolyzed feathers are then subjected to further processing 208. For example, the hydrolyzed feathers can be subjected to one or more size reduction processes, dried, sifted, and accumulated prior to milling and being placed in dry bulk storage, or they may be concentrated, refrigerated, frozen, pasteurized, acidified and/or subjected to further hydrolysis.
[0142]
[0143] As shown in
Food Products
[0144] A food product ingredient produced by any of the methods described herein may be incorporated into any end use food product. Particular advantage may be found in the incorporation of the food product ingredient into animal feeds, where high volume, and yet readily available, economical, nutritious, highly digestible, and palatable protein sources are sought after. As the food product ingredients produced from a keratinous protein-containing material according to the methods disclosed herein have less off odorants compared to previously described methods of producing a food product ingredient from keratinous protein-containing material, a larger amount of the food product ingredient described herein can be used as compared to contexts in which the disclosed methods are not used.
[0145] The food product ingredient can be incorporated into a food product (e.g., a pet food product, such as a wet, semi-moist, or dry pet food) in amounts of up to about 25 wt. %, or up to about 20 wt. %, or up to about 15 wt. %, or up to about 10 wt. %, based upon the total weight of the food product. For instance, at least about 1 wt. % of the food product ingredient is incorporated into a food product (e.g., a pet food product, such as a wet, semi-moist, or dry pet food). In further embodiments, at least about 5 wt. % of the food product ingredient is incorporated into a food product (e.g., a pet food product, such as a wet, semi-moist, or dry pet food). Acceptable ranges for the amounts of the food product ingredient present in a food product (e.g., a pet food product, such as a wet, semi-moist, or dry pet food) include, but are not limited to, from about 1 wt. % to about 25 wt. %, or from about 1 wt % to about 15 wt %, or from about 5 wt. % to about 20 wt. %, or from about 10 wt. % to about 15 wt. %, or from about 15 wt % to about 25 wt %. The weight percentages provided herein are based upon the total weight of the food product ingredient intermediate mixture, food product ingredient, or food product, as the case may be, and are calculated on a dry matter basis.
Pet Food Products
[0146] For example, the food product ingredient can be incorporated into a pet food product. A pet food product including a food product ingredient as described herein, can be, for example, a dry, wet, or semi-moist pet food. A dry pet food composition can be a pet food having a moisture content of less than 15%, e.g., a moisture content ranging from 1% to 15%, e.g., about 10%, or about 12%. A wet pet food composition includes a pet food having a moisture content of more than 50%, e.g., a moisture content ranging from about 50% to about 90% or more. As used herein, the term “semi-moist” pet food composition refers to a pet food having a moisture content ranging from more than 15% to 50%. Dry, wet, or semi-moist pet foods can be produced according to any methods of producing pet food as known to one of ordinary skill in the art.
[0147] An advantage of using the food product ingredient disclosed herein in a pet food product is that the food product ingredient can be incorporated into wet animal feeds, fish food, or pet foods that may typically emit off odorants or unpleasant odors when conventionally produced. The use of the food product ingredient produced according to the methods disclosed in food products generally associated with a perceived malodor may not add to the perception of the malodor consumers, unlike when conventionally processed keratinous protein-containing materials are incorporated into such products. In fact, the food product ingredients and food products incorporating the same are expected to enjoy commercial acceptance and success, even though their total protein content may be less than food product ingredients produced from keratinous protein-containing materials conventionally.
EXAMPLES
[0148] The following examples describe embodiments wherein the keratinous protein-containing material comprised raw feathers and/or raw feather hydrolysate. However, the methods are not so limited and can be applied to any keratinous protein-containing material, without limitation.
Example 1. Preparation of Feather Meal
[0149] Sample Preparation
[0150] Raw feathers were collected and a portion thereof subjected to cleaning by washing with tap water within 5 hours of collection. A second portion was used “as is” as the control sample identified by Sample ID FM-RRF. To produce the cleaned feathers, the raw feathers were collected and frozen within 5 hours of collection. 60 kg of frozen feathers were then thawed in a temperature of 40° F. and then washed with tap water at a temperature of 60° C. in a Z blade mixer for 10 minutes, and then rinsed with tap water at a temperature of 60° C. for 10 minutes. The washed feathers were drained and/or dried to a moisture content of about 70%. The thus cleaned feathers were divided into two portions—a first inventive sample to which cereal bran and a solvent are added (Sample ID FM-DRB) and a second, comparative sample that is subject to hydrolysis without addition of cereal bran and solvent (Sample ID FM-CRF).
[0151] Each sample was subjected to steam hydrolysis in a Littleford Day Steam Hydrolyzer (model DVT 130, 130 liter size). The raw feathers control sample (Sample ID FM-RRF) and the cleaned feathers sample (Sample ID FM-CRF) were used “as-is” with no solvent or cereal bran added thereto. For the inventive sample (Sample ID FM DRB), defatted rice bran and water were added to the hydrolyzer. For the hydrolysis, the pressure jacket was maintained at a pressure of from 62 to 65 psi and the pressure vessel was maintained at a pressure of 50 psi for a cooking time of 22 minutes. After hydrolysis, the hydrolyzed material was subjected to a size reduction step using a 140 blade microcut heat and then dried at an exhaust temperature between 200 and 210° F. The food product ingredient was dried and subjected to compositional analysis, the results of which are shown in Table 1 below.
TABLE-US-00001 TABLE 1 Food Product Ingredient Analytical Data Sample ID FM-RRF FM-CRF FM-DRB pH at 80% Moisture 5.7 6.2 6.2 Boisen Avg (%) 83.4 83.3 86.8 Protein N x 6.25 (%) 84.6 87.5 76.7 Fat Ether (%) 9.6 6.9 4.6 Moisture (%) 6.5 6.9 6.9 Ash (%) 0.7 0.6 2.8 Crude fiber (%) 0.3 0.3 2.3 Total Dietary Fiber (%) 6.4 Insoluble Fiber (%) 5.6 Soluble Fiber (%) 0.8 Total Starch (%) 2.8 bulk density g/L 293 275 304 Putrescin mg/Kg 233 25 22 Cadaverin mg/Kg 195 34 28 Histamine mg/Kg 6 <2 <2 Biogenic Amine Index 39.4 5.5 3.5 Hexanal mg/kg 13 19 5 Peroxyde Value mEq/kg 3.2 5 Insufficient fats Rapid PV 2.6 3.6 0 Free fatty acid % 60.1 34.9 32.4 Tryptophan % 0.66 0.7 0.62 Cystine % 4.27 4.56 3.76 Methionine mg/kg 5322 4989 4879 Alanine % 3.77 3.97 3.6 Arginine % 5.95 6.42 5.67 Aspartic Acid % 5.56 5.86 5.32 Glutamic Acid % 9.49 10.09 9.65 Glycine % 6.51 6.89 6.02 Histidine % 0.54 0.57 0.54 Isoleucine % 4.21 4.54 3.99 Leucine % 7.09 7.59 6.68 Phenylalanine % 4.15 4.46 3.87 Proline % 9.01 9.94 8.17 Serine % 10.15 10.94 9.29 Threonine % 4.16 4.43 3.86 Lysine % 1.61 1.49 1.55 Tyrosine % 2.46 2.5 2.12 Valine % 6.43 6.86 6.17 Lanthionine % 1.57 2.00 1.50
Example 2. Quantitative Descriptive Analysis of Feather Meal
[0152] Feather meal can be a useful source of protein in foods and feeds, but feather meal processing can create undesirable aromas that limit the use of feather meal. Aroma characterization and detection can be reliably and reproducibly measured using sensory methodologies including quantitative descriptive analysis (QDA). QDA uses trained judges who align on a common vocabulary to characterize the aroma attributes of the samples of interest. Once the attributes are selected and agreed, standards are used to anchor and standardize each judge's measurement of the various attributes. Duplicate measurements on samples presented in monadic-sequential order (one at a time, one after the other) create a robust data set that can then be subjected to statistical analysis to arrive at an aroma profile that does or does not distinguish the samples from each other. Using this methodology, feather meal researchers can learn what treatments improve the aroma profile of feather meal.
[0153] To constitute an improvement in aroma profile, reduced levels of objectionable aroma attributes and increased levels of desirable aroma attributes should be observed. An overall lower level of aroma than control materials is also desirable. With a lower overall aroma, increased levels of desirable attributes, and reduced levels of objectionable attributes, finished pet food products made with the feather meal are expected to have appealing taste profiles that delight both pets and their owners.
[0154] The following quantitative sensory technique provided in Table 2 was used to evaluate feather meal samples according to the invention:
TABLE-US-00002 TABLE 2 Quantitative Sensory Technique for Evaluation AROMA ATTRIBUTE DEFINITION REFERENCE Desirable aroma attributes: Sawdust The degree to which the Sawdust aroma of the product is reminiscent of sawdust. Grain The degree to which the Cheerios aroma of the product is reminiscent of grains including Cheerios, oats, starch, wheat and rice. Hay The degree to which the Alfalfa Hay aroma of the product is reminiscent of hay. Hydrolyzed The aroma intensity of HVP Vegetable notes associated with Protein (HVP) soy, HVP, or warmed over meat. Savory/Broth The total aroma Trader Joe's Aromatic intensity of savory or Savory Broth brothy notes, including Liquid meat or vegetable broth. Concentrates Meaty The aroma intensity of Bacon Bits meaty notes in the sample, including liver, chicken/turkey etc. Pork Rind/ The degree to which the Mission Pig Skin aroma of the product is Chicharrones reminiscent of pork Pork Rinds rinds/pig skin. Objectionable Aroma Attributes: Fecal/ The degree to which the Chicken and Barnyard aroma of the product is Quail coop reminiscent of chicken Cadet Bull coop/bird cage, Stick fertilisers and barn (in the bag) animals. Fishy The degree to which the Fish food aroma is soured or Fish sauce reminiscent of stale urine. Sulfur The aroma intensity of Burnt Match notes reminiscent of fish, such as fish food, Yeasty Canned anchovies, tuna, Brewers Yeast etc. Bakers Yeast
[0155] Facility: The evaluation was conducted in a sensory test facility with individually partitioned booths, designed to minimize visual contact between subjects.
[0156] Orientation of panelists: Ten trained panelists participated in a two hour orientation session during which they were presented with the above reference materials, definitions and scoresheet to discuss in order to familiarize themselves with the aroma attributes and the scoresheets.
[0157] Evaluation of test samples: Evaluation of test samples was performed by providing orientated panelists with 10 g samples in clear, lidded 2 oz cups coded with random 3 digit numbers. Each panelist evaluated six samples in a two hour session (with a 15 minute break in the middle). Each panelist made two evaluations for each sample, so a total of 20 results were obtained for each sample. The samples were provided to the panelists in a monadic-sequential manner (one at a time, one after the other) and the provision of samples was blinded and randomized to ensure the products were seen approximately an equal number of times in each possible position order.
[0158] For each sample, the panelists each recorded the intensity of each aromatic attribute on the scoresheet by placing a mark on the 15 point scale. The 15 point scale encompassed the reference materials and evaluation samples together, rather than the evaluation samples alone. The marks were then converted to numbers from 0 to 15 and mean intensities were calculated for each attribute and recorded in a Means Table.
[0159] The variance and Tukey's HSD Test (95% confidence level) were used to determine significant differences between the samples for each attribute. When a significant difference between samples was observed it was noted in the Means Table using capital letters, wherein A denotes the largest difference, B the next largest difference and so on.
[0160] Results
[0161] The spider chart of
TABLE-US-00003 TABLE 3 Quantitative Descriptive Evaluations of Feather Meal No Rice Bran, cleaned Defatted Raw feathers Rice Bran Feathers (FM-CRF, (FM-DRB, (FM-RRF AROMA: comparative) inventive) comparative) Pr > F Total Aroma 5.72 B 5.40 C 6.62 A <.0001 Sawdust 1.42 B 2.73 A 0.71 C <.0001 Grain .sup. 1.12 AB 0.96 B 1.26 A 0.0356 Hay 2.66 A 0.37 C 1.14 B <.0001 HVP 1.32 A 0.54 B 0.42 B <.0001 (Hydrolyzed Vegetable Protein) Savory/Brothy 1.36 B 2.83 A 1.17 B <.0001 Meaty 1.11 B 2.09 A 0.63 C <.0001 Pork Rind/ 2.77 A 0.48 B 0.51 B <.0001 Pig Skin Fecal/Barnyard 2.02 B 0.88 C 4.31 A <.0001 Fishy 0.70 A 0.48 B 0.87 A 0.0003 Sulfur 0.01 B 0.20 A 0.01 B 0.0065 Yeasty 0.17 0.16 0.16 0.9247 Stale Urine 0.68 B 0.59 B 1.95 A <.0001 Sour Aromatic 0.70 B 0.50 B 1.44 A <.0001
n=20 (10 Panelists, 2 Evaluations Each)
For a specific question (row), values not sharing an uppercase letter are significantly different at the 95% confidence level (Tukey's HSD, p<0.05). Rows without letters indicate no significant difference. Scale range=0 to 15.
[0162] As can be seen, the inventive sample had a statistically significant lower overall total aroma, and statistically significant greater scores in the positive attributes of sawdust, savory/brothy and meaty, and statistically significant lower scores in the objectionable/undesirable attributes of fecal/barnyard, fishy and sour aromatic than the comparative samples.
Example 3. Feeding Studies with Feather Meal
[0163] Pet foods for both cats and dogs were prepared incorporating the food product ingredient of Examples 1 and 2 according to the following compositions:
TABLE-US-00004 TABLE 4 Exemplary Pet Foods ULP9537 ULP9538 ULP9536 (dog) and (dog) and (dog) and ULP9540 ULP9541 ULP9539 Pet Food sample ID (cat) (cat) (cat) Food product ingredient FM-RRF FM-CRF FM-DRB sample ID Protein N x 6.25 31.5 31.3 33.2 (Rep 1) (%) Fat Ether (Rep 1) (%) 14.59 14.49 13.87 Moisture (Rep 2) (%) 7.15 7.42 5.52 Ash (Rep 2) (%) 5.3 5.2 5.5 Crude fiber (Rep 2) (%) 1.5 1.7 1.8 Gel ratio (%) 95.8 94.5 93.9 Aw 0.42 0.43 0.278 Total Dietary Fiber (%) 9.9 8.1 7.9 Insoluble Fiber (%) 9 7.5 7.7 Soluble Fiber (%) 0.9 0.6 0.2 Total Starch (%) 35.1 31.8 34.5 Hexanal mg/kg (Mars method) 25 20 19 Peroxyde Value mEq/kg 19.4 26.9 19 bulk density g/L 388 411 420 Tryptophan % 0.4 0.35 0.38 Cystine % 0.74 0.72 0.78 Methionine mg/kg 6642 6746 6871 Alanine % 1.78 1.83 1.89 Arginine % 1.95 2.01 2.1 Aspartic Acid % 2.55 2.61 2.7 Glutamic acid % 4.35 4.43 4.62 Glycine % 1.86 1.88 1.99 Histidine % 0.68 0.68 0.69 Isoleucine % 1.44 1.47 1.54 Leucine % 2.69 2.75 2.87 Phenylalanine % 1.38 1.41 1.49 Proline % 2.1 2.19 2.28 serine % 1.9 2.02 2.2 Threonine % 1.38 1.45 1.52 Total Lysine % 1.88 1.93 1.89 Tyrosine % 0.88 0.94 0.97 Valine % 1.79 1.8 1.93
[0164] In feeding studies with both dogs and cats, the pet foods including the food product ingredient prepared as disclosed herein using cereal bran and a solvent were preferred over pet foods including either control pet food product.
Example 4. Low Oxidation Rate in the Presence of Defatted Rice Bran
[0165] Feather meal was produced from regular raw feathers (RRF), cleaned raw feathers (CRF), and cleaned raw feathers in the presence on defatted rice bran (DRB). The feather meal was analyzed for oxidation when stored at ambient temperature without any temperature control. The oxidation was tested at time 0, at 8 months, and at 12 months.
[0166] The industry standards for the amount of hexanal and peroxide value (PV) in poultry meal are hexenal <10 ppm and PV<10 meq/kg fat.
[0167] Results are shown in
[0168] The addition of the defatted rice bran kept the hexanal and PV values very low for 12 months, and both values were observed to be within the global limits. In contrast, the CRF sample did not have stability starting from time zero. The RRF sample had good hexanal and PV stability, but both levels were above the established limits for poultry meal.
Example 5. Presence of Volatile Compounds Related to Pleasant Aroma
[0169] A headspace analysis was performed to determine the volatile compounds present in each sample of feather meal (RRF, CRF, and DRB, as discussed above). The Intertek gas chromatography-mass spectrometry (GC-MS) method was used with an internal standard in order to compare data from one sample to another. Volatile compounds were classified according to their description in the literature (green for pleasant, yellow for neutral, red for unpleasant). The aroma descriptor reference used was from The Good Scents Company and PubChem. Results are shown in Tables 5 and 6 below.
TABLE-US-00005 TABLE 5 Volatile compounds detected in feather meals Aroma Description (Lit) RRF_082418 Ratio CRF_09418 Ratio DRB_09718 Ratio PLEASANT Waxy, soapy floral Undecanal 0.0045 aldehydic citrus green fatty cloth laundered cloth Sweet aldehydic, Decanal 0.0072 waxy, orange peel, citrus floral Fruity fungal meaty 2-hexanone 0.0136 buttery Green, minty, herbal, Octane 0.0207 rosemary, cooling Nutty cocoa roasted Methyl 0.0054 chocolate peanut green pyrazine Alcoholic, fermented, 1-propanol 0.0053 1-propanol 0.0097 fusel, tequlia, musty, yeasty, sweet, fruity, apple, pear Citrus Orange Fresh Limonene 0.0182 Limonene 0.0143 Sweet Acetone ethereal 2-butanone 0.0297 2-butanone 0.0443 2-butanone 0.022 fruity camphoreous Musty cocoa coffee 2-methyl 0.1156 2-methyl 0.0347 2-methyl 0.0533 nutty butanal butanal butanal Fresh aldehydic (sweet) 2-methyl 0.1223 2-methyl 0.048 2-methyl 0.0673 floral pungent propanal propanal propanal Fruity green earthy 2-pentylfuran 0.0526 2-pentylfuran 0.1746 2-pentylfuran 0.0246 beany vegetable Ethereal aldehydic 3-methyl 0.2895 3-methyl 0.0772 3-methyl 0.2171 chocolate peach fatty butanal butanal butanal Pungent, etherial, Acetaldehyde 0.2058 Acetaldehyde 0.2453 Acetaldehyde 0.1886 fresh, lifting, penetrating, fruity and musty Green fatty leafy Hexanal 0.2547 Hexanal 0.8842 Hexanal 0.112 vegetable fruity clean woody Waxy aldehydic citrus Nonanal 0.0222 Nonanal 0.0592 Nonanal 0.0123 fresh green lemon peel cucumber fatty Aldehydic waxy citrus Octanal 0.0114 Octanal 0.0349 Octanal 0.0062 orange peel green fatty Fermented bready Pentanal 0.1207 Pentanal 0.3102 Pentanal 0.0536 fruity nutty berry NEUTRAL Alcoholic musty woody Isopropanol 0.0213 Ethereal apple pear Acetone 0.1012 Acetone 0.1563 Acetone 0.1034 Pungent cocoa musty Butanal 0.0383 Butanal 0.0714 Butanal 0.0131 green malty, acrid Unpleasant, ethereal Propanal 0.0123 Propanal 0.0226 Propanal 0.0051 pungent earthy alcoholic winey cognac whiskey brandy cocoa nutty meaty grape UNPLEASANT Sharp acetic cheesy Butanoic 0.0348 buttery fruity Acid Alcoholic, ethereal, Ethanol 0.0086 medicinal Pungent acidic cheesy Propanoic 0.0651 vinegar acid Sharp pungent sour Acetic Acid 0.086 vinegar Chemical Hexane 0.007 Rotten Cabbage or eggs Methanethiol 0.028 Methanethiol 0.0224 Ammonia-like to N-N-dimethyl 0.3211 N-N-dimethyl 0.0364 N-N-dimethyl 0.0369 fishlike methylamine methylamine methylamine Petroleum 2-methyl-1-1- 0.0078 2-methyl-1-1- 0.0159 2-methyl-1-1- 0.0099 propene propene propene pungent fermented 1-pentanol 0.0446 1-pentanol 0.1705 1-pentanol 0.021 Petroleum-like odor Pentane 0.0188 Pentane 0.0426 Pentane 0.0162
TABLE-US-00006 TABLE 6 Volatile Compounds Unique to Each Feather Meal Compounds found Compounds found Compounds found only in RRF only in CRF only in DRB Butanoic Acid Isopropanol Methylpyrazine Ethanol Undecanal Propanoic acid Decanal Acetic Acid 2-hexanone Octane Hexane
[0170] It was observed that the CRF and DRB samples did not include butanoic acid, ethanol, propanoic acid, or acetic acid. Furthermore, the RRF sample included very high levels of N,N-dimethylmethylamine, which is described as having an ammonia or fish-like aroma. It is possible that these compounds are related to the putrid, sour, barnyard aroma of RRF feather meal. Levels of unpleasant and pleasant volatile compounds in each of the feather meal samples are shown in
[0171] Each type of feather meal was observed to have at least one compound that was unique to that type of feather meal. The RRF sample had compounds that are likely related to strong unpleasant odors, which the other two feather meal samples did not have. Furthermore, methylpyrazine, which is a product of a Maillard reaction, was only observed in the DRB sample.
Example 6. Freshness and Cleanness of Raw Feathers Linked to Aroma
[0172] Different methods of collecting and cleaning raw feathers were tested in order determine which parameters resulted in the feather meal having the least undesired aroma notes, such as putrid, barnyard, and sour aroma notes.
[0173] Raw feathers were collected upon arrival at a rendering plant about a two hour driving distance away from the packing facility. The feathers were subject to four different test methods of washing:
[0174] Tote 1 (T1) RF: raw feathers were washed a total of three times: twice at the rendering plant, and once upon arrival at the packing facility prior to packing. Ice cubes were placed on top during transportation.
[0175] Tote 2 (T2) RF: raw feathers were washed a total of two times at the rendering plant. Ice cubes were placed on top during transportation.
[0176] Tote 3 (T3) RF: raw feathers were washed a total of one time at the rendering plant. Ice cubes were placed on top during transportation.
[0177] Tote 4 (T4) RF: raw feathers were not washed and ice cubes were not placed on top during transportation.
[0178] The feathers were washed with hot water (180° F.) and then tap water with no addition of any chemicals. Ice cubes were used on top of the tote carrying the feathers during transportation, except for the control group of unwashed raw feathers meant to simulate regular raw feather typically used in conventional feather meal production processes. Feather meal was produced from the four different samples of feathers. Schematic diagrams showing the test methods of washing are shown in
[0179] The study was carried out over fifteen days total. At Day 1, the feathers were collected at the rendering plant; T1 was washed twice, T2 was washed twice, and T3 was washed once. At Day 2, the feathers arrived at the packing facility and T1 was washed one more time. Day 3 was the first day of the ambient study and Day 15 was the last day of the ambient study.
[0180]
[0181]
[0182] The feathers were then used to produced feather meal, either with or without the presence of defatted rice bran. Results are shown in
[0183] As shown in
[0184] Aroma score versus number of washes is plotted in
Example 7. Effect of Washing on pH of Raw Feathers Over Time
[0185] The effect of freshness of the raw feathers on pH was measured. Raw feathers were collected at a firm during chicken slaughtering following plucking, which is the freshest source for collecting raw feathers. The collected raw feathers were subject to two treatments. Treatment 1: No washing (taken from plucking operation). Treatment 2: Washed twice—first washing used hot water, second washing used ambient tap water. A schematic diagram of the test methods is shown in
[0186] The pH of unwashed raw feathers (Treatment 1) stored at ambient temperature is provided in
[0187] The comparison of the pH of unwashed raw feathers over six days stored at both ambient and refrigerated temperatures is shown in
[0188]
[0189] The pH of raw feathers, supernatant, and feather meal made therefrom plotted against the number of washes is shown in
Example 8. Processing Conditions and Aroma of Resultant Feather Meal
[0190] Processing conditions for developing feather meal from raw feathers were varied to determine the effect of said conditions on the aroma profile of the resultant feather meal. Feather meal was produced from raw feathers in the presence of defatted rice bran. The processing equipment used was DVT-22 (mini hydrolyzer), a small Z blade mixer used as a dryer, and Urschel Comitrol 1700 used for coarse cutting head and microcut head. The raw materials used were regular raw feather (RRF), clean raw feather (CRF), and clean raw feather in the presence of defatted rice bran (DRB). Sensory assessment was performed by bench top assessment by PALS team following established standards of aroma descriptors.
[0191] A general schematic diagram of processing methods is provided in
[0192] In one experiment, the effect of size reduction of the raw feathers starting material on the resultant feather meal aroma was determined. Cleaned raw feathers were tested as is, coarse cut, and screw pressed. Hydrolysis was performed in the presence of defatted rice bran and under direct steam. Drying was performed with a small Z blade mixer. Sensory assessment was performed bench top assessment by PALS team. Results are shown in
[0193] In another experiment, the effect of hydrolysis pressure on aroma score was tested. Hydrolysis was performed at 50 psi, 60 psi, and 70 psi. Hydrolysis time was kept at 22 minutes for each test. Cleaned raw feathers were used in the presence of 10% by weight of defatted rice bran. Results are shown in
[0194] The following experiment determined the effect of hydrolysis time on the aroma score of feather meal. The hydrolysis times tested were 10 minutes and 22 minutes. Hydrolysis pressure was kept at 50 psi for each of the tests. Cleaned raw feathers were used and in the presence of defatted rice bran. Results are shown in
[0195] Another experiment was performed to determine the effect of different amounts of defatted rice bran on the overall aroma score of feather meal. The levels of defatted rice bran tested were 10% by weight, 20% by weight, and 30% by weight. Defatted rice bran at 10% was the most commonly used amount of defatted rice bran in the previous experiments. Hydrolysis was performed at 50 psi and for a duration of 22 minutes. Cleaned raw feathers were used in this experiment. Results are shown in
[0196] Finally, the last experiment performed determined the effect of including defatted rice bran on aroma score of feather meal produced from regular raw feather compared to cleaned raw feather. Regular raw feather and cleaned raw feather were tested with 15% defatted rice bran in each sample. Hydrolysis was performed at 50 psi and for 10 minutes. Results are shown in
[0197] Overall, it was observed that there are subtle positive differences in the resultant aroma profile when raw feathers were size reduced, processed at 22 minutes compared to 10 minutes, hydrolyzed at 60 psi compared to 50 psi and 70 psi, and in the presence of 10% defatted rice bran compared to 20% and 30%.
[0198] It is to be understood that while certain forms of the method for producing food product ingredient from keratinous protein-containing materials have been illustrated and described herein, it is not to be limited to the specific forms or arrangement of parts described and shown. Modifications to embodiments described in this document, and other embodiments, will be evident to those of ordinary skill in the art after a study of the information provided in this document. The information provided in this document, and particularly the specific details of the described exemplary embodiments, is provided primarily for clearness of understanding and no unnecessary limitations are to be understood therefrom. In case of conflict, the specification of this document, including definitions, will control.
[0199] Patents, patent applications, publications, product descriptions, and protocols may be cited throughout, the disclosures of which are incorporated herein by reference in their entireties for all purposes.