General Foods Limited

Joseph E Spradlin

Joseph P Howley

Jeffrey D Morgan

Allan R Olson

Thomas L Carpenter

Albert D Bolles

A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture followed by heating the uniform mixture to about 125.degree. F. for about 3 minutes to activate the enzyme. The enzyme treated mixture is further cooked followed by drying to a moisture of about 18% then tempered for about 45 minutes followed by flaking and toasting to produce a cereal product with a moisture content of about 3%.

Method of producing a high fiber flaked cereal

The object of the present invention is to provide an improved process for preparing a dog food comprising farinaceous and meaty ingredients. This invention recognizes for the first time that the palatability of dog food can be improved when at least a portion of the farinaceous ingredients are subjected to both an amylase and protease enzyme digestion and intermixing an enzymatically modified proteinaceous material to form a reaction slurry mixture. The resulting combined reaction slurry mixture can be incorporated into the dog food by coating it on the surface or admixing it with the other dog food ingredients and thereby incorporating it internally. Preferably, the combined reaction slurry is admixed with the other ingredients to form a plastic mass which is then shaped and expanded by extrusion.

Enzyme digestion for a dog food of improved palatability

Dual enzyme digestion for a dog food of improved palatability

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Bourbonnaise, IL, United States of America

Joseph E Spradlin