Edible Pet Chew and Method of Manufacture thereof

Abstract

An aspect of some embodiments of the present invention relater to an edible pet chew comprising an inner chew part made of a first mixture, the first mixture comprising, by weight: between 5% and 30% or between 30% and 70% of starch; between 5% and 30% of animal meat if the starch is 30% to 70% of the weight of the first mixture, or between 30% and 70% of animal meat if the starch is 5% to 30% of the weight of the first mixture; between 2% and 20% of gelatin and/or xathan gum; between 5% and 25% of vegetable protein; between 2% and 10% of glycerin.

What is claimed is: 
     
         1 . An edible pet chew comprising an inner chew part made of a first mixture, the first mixture comprising, by weight:
 between 5% and 30% or between 30% and 70% of starch;   between 5% and 30% of animal meat if the starch is 30% to 70% of the weight of the first mixture, or between 30% and 70% of animal meat if the starch is 5% to 30% of the weight of the first mixture;   between 2% and 20% of gelatin and/or xathan gum;   between 5% and 25% of vegetable protein;   between 2% and 10% of glycerin.   
     
     
         2 . The edible pet chew of  claim 1 , wherein the first mixture further comprises weight between 3% and 20% of pea flour by weight. 
     
     
         3 . The edible chew of  claim 1 , wherein the first mixture further comprises, by weight between 2% and 10% of fruit. 
     
     
         4 . The edible chew of  claim 1 , wherein the first mixture further comprises, by weight, at least one of the following:
 between 0.3% and 1% of coloring;   between 0.05% and 0.2% of sorbic acid.   
     
     
         5 . The edible chew of  claim 1 , wherein the inner chew part has a cylindrical shape. 
     
     
         6 . The edible chew of  claim 5 , wherein the inner chew part has a spiral cross section, wherein a spiraling layer has a thickness between 2 and 15 millimeters and is malleable at the thickness between 2 and 15 millimeters. 
     
     
         7 . The edible chew of  claim 1 , further comprising an outer coating covering at least a portion of the inner chew part, the outer coating being made of a second mixture, which comprises, by weight:
 between 85% and 88% of animal meat;   between 5% and 7% of glycerin; and   between 5% and 8% of starch.   
     
     
         8 . The edible chew of  claim 7 , wherein the outer coating forms 8% to 15% percent of a total weight of the edible chew and the inner chew material 85 to 92% of the total weight of the edible chew. 
     
     
         9 . The edible chew of  claim 1 , wherein the starch comprises at least one of: corn starch, wheat flour, sweet potato flour, tapioca flour, potato flour, rice flour. 
     
     
         10 . The edible chew of  claim 1 , wherein:
 the first mixture is cooked the first mixture at a temperature between 70 and 150 degrees Centigrade;   following the cooking, the first mixture is extruded into one or more strips;   the one or more strips are partially dried;   the partially dried strips are ground into grains, each grain having a maximal dimension of 3 cm;   the grains are fed into an extruder, elongated cylindrical shape is extruded from the extruder and cut into one or more pieces, each piece forming an inner chew part.   
     
     
         11 . A method for manufacturing an edible chew, the method comprising:
 providing a first mixture having, comprising at least:
 starch in a weight percentage of 5% to 30% or in a weight percentage of 30% to 70% of the first mixture; 
 animal meat in a weight percentage of 5% to 30% if the weight percentage of the starch is 30% to 70% of the first mixture, or in a weight percentage of 30% to 70% of the first mixture if the weight percentage of the starch is 5% to 30% of the first mixture; 
 gelatin and/or xathan gum in a weight percentage of 2% to 20% of the first mixture; 
 vegetable protein in a weight percentage of 5% to 25% of the first mixture; 
 glycerin in a weight percentage of 2% to 10% of the first mixture; 
   cooking the first mixture at a temperature between 70 and 150 degrees Centigrade;   following the cooking, extruding the first mixture into one or more strips;   partially drying the one or more strips;   grinding the one or more strip into grains;   feeding a plurality of the grains into an extruder, extruding therefrom an elongated cylindrical shape, and cutting the elongated cylindrical shape into one or more pieces, each piece being an inner chew part.   
     
     
         12 . The method of  claim 11 , further comprising:
 providing a second mixture in syrup form, the second mixture comprising animal meat, glycerin, and starch;   coating the inner chew part with the second mixture;   drying the inner chew part coated with the second mixture.   
     
     
         13 . The method of  claim 12 , wherein the second mixture comprises:
 the animal meat in a weight percentage between 85% and 88% of the second mixture;   the glycerin in a weight percentage between 5% and 7% of the second mixture;   the starch in a weight percentage between 5% and 8% of the second mixture.   
     
     
         14 . The method of  claim 11 , wherein the first mixture further comprises pea flour in a weight percentage of 3% to 20% of the first mixture. 
     
     
         15 . The method of  claim 11 , wherein the first mixture comprises at least one of the following:
 fruit in a weight percentage of 2% to 10% of the first mixture;   coloring in a weight percentage of 0.3% to 1% of the first mixture; and   sorbic acid in a weight percentage of 0.05% to 0.2% of the first mixture.   
     
     
         16 . The method of  claim 11 , wherein each grain has a maximal dimension of 3 cm. 
     
     
         17 . The method of  claim 11 , wherein each grain having a maximal dimension between 3 millimeters and 7.5 millimeters. 
     
     
         18 . The method of  claim 11 , wherein partially drying the strip comprises drying the strip until the strip has between 25% and 30% of water content. 
     
     
         19 . The method of  claim 18 , wherein partially drying the strip comprises drying the strip in open air at a temperature between 25 and 70 degrees Centigrade. 
     
     
         20 . The method of  claim 12 , wherein drying the inner chew part coated with the second mixture comprises drying the strip at a temperature between 60 and 70 degrees Centigrade until the inner chew part and the second mixture have water content below 15%.