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    Pet Food with Visible Particles and Process for Making Same
    2.
    发明申请
    Pet Food with Visible Particles and Process for Making Same 审中-公开
    宠物食品与可见颗粒和制作相同的过程

    公开(公告)号：US20160295883A1

    公开(公告)日：2016-10-13

    申请号：US15034447

    申请日：2013-11-05

    Applicant: Hill's Pet Nutrition, Inc.

    Inventor： Hungwei Lin ,  Dennis Jewell ,  Jennifer Macleay

    IPC: A23K40/25 ,  A23K50/42

    Abstract: The invention provides dry pet food diet compositions that include visible micronutrient particles comprising micronutrients, and improved methods for their preparation. The methods provide pet food diet compositions that have improved palatability and retention of micronutrients.

    Abstract translation: 本发明提供了含有微量营养元素的可见微量营养素颗粒的干燥宠物食物饮食组合物及其制备方法。 该方法提供具有改善的适口性和微量营养素保留的宠物食物饮食组合物。

    Method of preparing palatability enhancer
    3.
    发明授权
    Method of preparing palatability enhancer 有权

    公开(公告)号：US10561162B2

    公开(公告)日：2020-02-18

    申请号：US15038545

    申请日：2013-11-22

    Applicant: HILL'S PET NUTRITION, INC.

    Inventor： Hungwei Lin

    IPC: A23L5/00 ,  A23L5/20 ,  A23K10/20 ,  A23K20/158 ,  A23K20/142 ,  A23K20/163 ,  A23K20/10 ,  A23K20/22 ,  A23K20/174 ,  A23L13/40 ,  A23L13/20

    Abstract: Provided herein is a method of preparing a palatability enhancer for a food composition comprising: a) combining an animal fat, one or more edible agents, an alkaline agent and water at a temperature of up to 45° C. to form a mixture, wherein the edible agents are selected from amino acids, sugars, vitamins, flavorants and flavor precursors, b) heating the mixture to a temperature of 96° C. to 99° C. for at least 35 minutes, and c) obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least about 80 wt %, and wherein the method is conducted under ambient pressure. Further provided is a method of enhancing the palatablity of a food composition and a method of reducing the odor of animal fat.

    Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood
    4.
    发明申请
    Method for Preparing Spoilage Resistant Raw Meat or Raw Seafood 审中-公开
    防腐抗生肉或生鲜海鲜的制备方法

    公开(公告)号：US20150272145A1

    公开(公告)日：2015-10-01

    申请号：US14660971

    申请日：2015-03-18

    Applicant: Hill's Pet Nutrition, Inc.

    Inventor： Hungwei Lin

    IPC: A23B4/22 ,  C12N1/20 ,  A23L1/31 ,  A23L1/317 ,  A23K1/10 ,  A23L1/325

    CPC classification number: A23B4/22 ,  A23K10/20 ,  A23L13/60 ,  A23L17/65 ,  A23L17/70 ,  A23Y2220/03 ,  A23Y2220/29 ,  A23Y2240/75 ,  A23Y2300/49 ,  C12N1/20

    Abstract: A method for preparing raw meat or raw seafood that is resistant to spoilage, comprising: a) incubating a solution comprising a population of non-pathogenic psychrotrophic lactic acid bacteria under conditions and for a period of time sufficient to enable growth of the bacterial population to form a bacterial culture capable of preventing spoilage; b) adding a saccharide to the bacterial culture and incubating the bacterial culture at a temperature of from 1 to 4° C., wherein the saccharide is present in an amount sufficient to achieve bacteriostasis of the bacterial culture; admixing the bacterial culture formed in step b) with the raw meat or raw seafood, wherein the bacteriostatic bacterial culture is present in an amount of from 1 to 20 weight % based on the total weight of the composition.

    Abstract translation: 一种制备抗腐败的生肉或生海鲜的方法，包括：a）在足以使细菌群体生长足够的条件下培养包含一组非致病性精神营养型乳酸菌的溶液 形成能够防止腐败的细菌培养物; b）向细菌培养物中加入糖，并在1至4℃的温度下孵育细菌培养物，其中所述糖以足以达到细菌培养物的细菌抑制的量存在; 将步骤b）中形成的细菌培养物与生肉或生海鲜混合，其中抑菌细菌培养物的存在量为组合物总重量的1至20重量％。

    Palatability enhancer
    7.
    发明授权
    Palatability enhancer 有权

    公开(公告)号：US10470481B2

    公开(公告)日：2019-11-12

    申请号：US14654128

    申请日：2012-12-19

    Applicant: Hill's Pet Nutrition, Inc.

    Inventor： Hungwei Lin ,  Brent Pope

    IPC: A23K50/40 ,  A23K20/142 ,  A23K20/158 ,  A23K20/163 ,  A23K20/10 ,  A23L27/00 ,  A23L27/20 ,  A23L27/21 ,  A23L27/26

    Abstract: Provided herein is a method of preparing a palatability enhancer for a food composition comprising combining an animal fat source and one or more agents in an aqueous solution to form a mixture, wherein said agents are selected from amino acids, sugars, vitamins, vegetable oils, flavorants and flavour precursors, heating the mixture at a pressure of 110 kPa to 800 kPa, obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least 80 wt %. Further provided is a method of enhancing the palatablity of a food composition.

    Post-packaging pasteurization
    8.
    发明授权
    Post-packaging pasteurization 有权

    公开(公告)号：US10383349B2

    公开(公告)日：2019-08-20

    申请号：US15033832

    申请日：2013-11-04

    Applicant: Hill's Pet Nutrition, Inc.

    Inventor： Hungwei Lin ,  Alexander Skutlartz ,  Peter Romano

    IPC: A23L3/02 ,  A23L3/10 ,  B65B55/10

    Abstract: A method of pasteurizing food in a sealed container is provided, the method comprising (i) submerging the container in a first water bath, and (ii) heating for a time and at a temperature effective to kill, inactivate or reduce bacteria to safe levels, wherein the first water bath provides a pressure in excess of atmospheric pressure, so that the increase in internal pressure in the container upon heating is offset by the external pressure of the water, then (iii) cooling the container. Further provided are systems for carrying out said method, and food products pasteurized thereby.

    PALATABILITY ENHANCER
    9.
    发明申请
    PALATABILITY ENHANCER 审中-公开
    可加性增强剂

    公开(公告)号：US20150342223A1

    公开(公告)日：2015-12-03

    申请号：US14654128

    申请日：2012-12-19

    Applicant: HILL'S PET NUTRITION, INC.

    Inventor： Hungwei Lin ,  Brent Pope

    IPC: A23K1/16 ,  A23K1/18

    CPC classification number: A23K50/40 ,  A23K20/10 ,  A23K20/142 ,  A23K20/158 ,  A23K20/163 ,  A23L27/201 ,  A23L27/215 ,  A23L27/26 ,  A23L27/88

    Abstract: Provided herein is a method of preparing a palatability enhancer for a food composition comprising combining an animal fat source and one or more agents in an aqueous solution to form a mixture, wherein said agents are selected from amino acids, sugars, vitamins, vegetable oils, flavorants and flavour precursors, heating the mixture at a pressure of 110 kPa to 800 kPa, obtaining a palatability enhancer from the mixture, wherein the palatability enhancer comprises animal fat in an amount of at least 80 wt %. Further provided is a method of enhancing the palatablity of a food composition.

    Abstract translation: 本文提供了一种制备用于食物组合物的适口性增强剂的方法，包括将动物脂肪源与一种或多种药剂混合在水溶液中以形成混合物，其中所述药剂选自氨基酸，糖，维生素，植物油， 调味剂和风味前体，在110kPa至800kPa的压力下加热混合物，从混合物中获得适口性增强剂，其中适口性增强剂包含至少80重量％的动物脂肪。 还提供了增强食物组合物可靠性的方法。

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