USE OF NATIVE AND PURIFIED PEA STARCH FOR THE PREPARATION OF WET PET FOOD

Abstract

The invention relates to a meat-based wet food composition for pets, characterized in that it contains native and purified pea starch as a texturing agent.

Claims

1. A meat-based wet food composition for pets, wherein it contains native and purified pea starch as a texturing agent.

2. The food composition according to claim 1, wherein native and purified pea starch is the sole texturing agent present in the composition.

3. The food composition according to claim 1, wherein the native and purified pea starch is introduced at a content of between 4.5% and 10% by weight of the total food composition, preferably a content of between 5% and 8% by weight of the total food composition, more preferably a content of about 7% by weight of the total food composition.

4. The food composition according to claim 1, wherein the native and purified pea starch contains a protein content of not more than 1.5% by dry weight with respect to the dry weight of the pea starch, preferably a protein content of between 0.35% and 1.2% by dry weight with respect to the dry weight of the pea starch.

5. A use of the native and purified pea starch as a texturing agent in a meat-based wet food composition for pets.

6. The use according to claim 5, wherein the native and purified weight starch is used instead of any other texturing agent.

7. The use according to claim 5, wherein the native and purified pea starch is introduced at a content of between 4.5% and 10% by weight of the total food composition, preferably a content of between 5% and 8% by weight of the total food composition, more preferably a content of about 7% by weight of the total food composition.

8. The use according to claim 5, wherein the native and purified pea starch contains a protein content of not more than 1.5% by dry weight with respect to the dry weight of the pea starch, preferably a protein content of between 0.35% and 1.2% by dry weight with respect to the dry weight of the pea starch.

9. A method for manufacturing a meat-based wet food composition for pets, wherein after grinding the meat, native and purified pea starch is introduced to the mixture.

10. The method according to claim 9, wherein the native and purified pea starch is introduced at a content of between 4.5% and 10% by weight of the total food composition, preferably a content of between 5% and 8% by weight of the total food composition, more preferably a content of about 7% by weight of the total food composition.

11. The method according to claim 9, wherein the native and purified pea starch contains a protein content of not more than 1.5% by dry weight with respect to the dry weight of the pea starch, preferably a protein content of between 0.35% and 1.2% by dry weight with respect to the dry weight of the pea starch.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0086] FIG. 1 is a graph showing the firmness, after 0 freeze/thaw cycles, of a beef-based pâté prepared with different texturing agents.

[0087] FIG. 2 is a graph showing the firmness, after 3 freeze/thaw cycles, of a beef-based pâté prepared with different texturing agents.

[0088] FIG. 3 is a graph showing the variation in firmness, after 0 to 3 freeze/thaw cycles, of a beef-based pâté prepared with different texturing agents.

[0089] FIG. 4 is a graph showing the firmness, after 6 freeze/thaw cycles, of a beef-based pâté prepared with different texturing agents.

[0090] FIG. 5 is a graph showing the variation in firmness, after 0 to 6 freeze/thaw cycles, of a beef-based pâté prepared with different texturing agents.

EXAMPLE

Example—Implementation of a Native Pea Starch in a Beef-Based pâté

[0091] The analysis is carried out on the basis of the following recipe:

TABLE-US-00001 TABLE 1 Recipe 1 2 3 4 Ingredients Pea flour Mixture of gelling Native pea Native pea 7% hydrocolloids starch 5% starch 7% E499/E407 Water 49 49 49 49 Beef in pieces 31 34.4 35 31 Beef liver 7 10.10 5 7 NUTRALYS ® F85M 6 6 6 6 Native and purified — — 5 7 pea starch N-735 Mixture of gelling — 0.5 — — hydrocolloids E499/E407 Pea flour 7 — — —

[0092] The method for preparing the pâté is as follows: [0093] 1) Step of grinding and mixing in the Stephan [0094] a) Grinding beef and beef liver in a Stephan grinder (Stephan Cutter, Stephan Machinery GmbH, Germany) at maximum speed (3000 rpm) for 2 minutes. [0095] b) Adding the remaining ingredients and mixing at maximum speed (3000 rpm) for 2 minutes, under vacuum. [0096] 2) Packaging Filling glass bottles to 90% of their volume and crimping. [0097] 3) Sterilizing [0098] Autoclave 121° C. during 1 h Equipment: Rotary bi-process STERIFLOW with a diameter of 900 mm-1 basket—Reference: NS 911 R MP FLW STEAM, year 2017, www.steriflow.com/en—Rotation: non (static)—heat treatment by sterilization with water cascade.

[0099] The recipes produced are assessed according to the following methods: [0100] 1) Texture analysis [0101] The use of a TAXT2 texturometer makes it possible to assess the firmness of the pâté. [0102] An analysis with a ball mobile makes it possible to mimic the pressure exerted by a spoon penetrating the pâté to remove it from its can. [0103] Three repetitions were carried out. [0104] An analysis with a “knife” mobile makes it possible to mimic the use of a knife to cut the pâté. [0105] Two repetitions were carried out [0106] 2) Stability of the product after several freeze/thaw cycles: [0107] a) Freeze/thaw protocol [0108] The products are placed in the freezer for 1 hour to reach a temperature of −25° C., then stored in the freezer for 1 night at −15° C. [0109] Thaw for 5 hours at room temperature. [0110] These 3 steps are repeated in order to carry out as many freeze/thaw cycles as desired. From 0 to 6 cycles were carried out for this study. [0111] b) Monitoring the variation in the texture [0112] It is carried out according to the method disclosed hereunder with the texturometer, using the ball and knife mobile.

[0113] The results obtained are presented in FIG. 1.

[0114] It is noted that the formula with the mixture of gelling hydrocolloids E499/E407 makes it possible to obtain the product with the most firmness. The solution with 7% native and purified pea starch is the one closest to the tested solution with 7% pea flour.

[0115] 1. Measurement of firmness after 3 cycles

[0116] The results obtained are presented in FIG. 2.

[0117] After 3 freeze/thaw cycles, 3 groups can be formed on the firmness criterion: [0118] 1. Recipe with 7% pea flour, appearing to be the least firm. [0119] 2. Recipe with 7% peas, intermediate. [0120] 3. Recipes with the mixture of gelling hydrocolloids E499/E407 and with 5% native pea starch, appearing to be the firmest.

[0121] However, when considering the variation from 0 to 3 cycles, (FIG. 3) trends emerge. The recipes containing native and purified pea starch appear to be the most stable.

[0122] 2. Measurement of firmness after 6 cycles

[0123] The results obtained are presented in FIG. 4.

[0124] After 6 cycles, it becomes complex to distinguish the 4 recipes with a texturometer. The recipe containing 7% pea flour is always the least firm of all.

[0125] As for the variation in texture from 0 to 6 cycles (FIG. 5), it makes it possible to identify trends.

[0126] The recipe containing hydrocolloids (carrageenan blend) is the one with the least texture.

[0127] On the contrary, the recipes containing pea starch (5 and more particularly 7%) are the most stable.

[0128] The comparison of the formulas containing 7% native and purified pea starch with those containing 7% flour shows that: [0129] In terms of firmness, the starch-based formulas are better, [0130] In terms of stability, the starch-based formulas are also the best.