KR101982068B1 - Method for Manufacturing Pet Feed Using Chicken - Google Patents

Abstract

The present invention relates to a method for manufacturing chicken feed for pets, which mixes fruit juice with chicken and then conducts vacuum freezing and drying of the same, thereby providing excellent preference of pets and avoiding destruction of nutrients. The chicken feed for pets manufactured thereby can prevent unique smell of chicken by adding natural fruit juice, can sufficiently remove moisture in the chicken and, thus, can be stored for a long time by gradually shortening drying time while gradually decreasing drying temperature from high temperatures to low temperatures, and can prevent destruction of nutrients in the chicken due to heat in a drying process because the chicken is dried at high temperatures in the early stage of drying with a lot of ice particles in the chicken and, then, at low temperatures in the latter stage of drying with little ice particles in the chicken.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing a pet food for a pet,

The present invention relates to a method for producing a feed for a pet, which comprises combining chicken juice with juice and freeze-drying in vacuo so that the preference of the pet is high and the nutritional components are not destroyed.

Due to the increasing number of households, social factors such as aging, and environmental changes, the number of households that grow pets is increasing, and the market for pets is steadily growing.

In addition to dogs and cats, the type of pets has also been expanded to include rabbits, hedgehogs, raccoon dogs, and donkeys, and pet perception has also changed from a pet that grows simply to a life partner, Services are expected to expand in many directions and the market size will grow.

Among them, feed is an essential item for raising pets. Among canned foods for pets, canned products and high water content (moisture content of more than 50%) are generally highly palatable to animals.

However, these feeds are costly to produce and pack, contain preservatives to prevent corruption and contamination, and have relatively low nutritional value per unit weight than other pet food products.

Low water content (moisture content less than 15%) Feeds generally have high nutritional value, low packaging costs, and are very easy to store and use, but they have a low palatability as a feed for pets.

Pet food (moisture content of about 15-50%) with semi-dry or medium moisture content is more preferable than low moisture feed, higher nutritional value than high water feed, less packaging cost and easy to use, It is more easily contaminated by bacteria than water feed, and is less desirable than high feed diets.

In addition, since all of the three pet feeds are subjected to solidification (granulation) through heating at a temperature of 80 ° C or higher during the processing, necessary nutrients such as vitamins are destroyed. Thus, The supply has not been achieved.

Due to the above-mentioned problems, the problem of nutritional imbalance occurs in the case of the pet that consumes only the feed, and if the nutritional imbalance persists, it is easily exposed to diseases such as arthritis, dermatitis, enteritis and the like, Apart from diets, pet nutritional supplements are on the market. Traditionally, nutrients are too high in calorie content and are not favored by pets for flavor or aroma, but are expensive.

Conventionally, a nutrient is manufactured by powdering raw materials in a manufacturing process, and raw materials made of meat (chicken, beef, lamb, etc.) are processed together with by-products such as bone, brain and viscera. There is a problem in that the digestibility is lowered because the food is not hygienic or the ingredient of the raw material itself is inadequate to be ingested by the pet.

In order to solve such a problem, Korean Patent Registration No. 1717771 discloses a method of mixing and kneading a herb composition and a nutritional ingredient (rice flour, squash, anchovy powder, salmon meat, fermented rice bran, vitamins, minerals, amino acids and cheese) A method of producing nutritional feed for pets has been proposed.

Although the above-described invention classifies the kinds of medicines corresponding to the preferences of pets and mixes them with the intestinal powders by means of hot water discharge, the effect of increasing the preference without additives is obtained. However, since the herbal medicines and nutritional ingredients are very expensive, There is a disadvantage in that it is not marketable to commercialize it as a pet food.

Korean Patent Registration No. 0604342 discloses a method for producing a feed suitable for a diet of a pet having a low exercise amount by adding soybean meal, meat (chicken, small) paste, yeast, seaweed powder, mulberry leaf powder, A method is proposed.

The beef paste is prepared by crushing the chicken finely and then applying high temperature and high pressure to prepare a paste of chicken, adding drinking water to beef and bone, adding mulberry roots, pressing and crushing at 120 ° C, Paste, and then the mixture is kneaded again at 120 ° C for 1 to 2 hours to prepare yeast powder, seaweed powder, mulberry leaf powder and vitamins.

Since the diets thus prepared contain mulberry leaf powder and algae powder which are effective for diet while containing an essential nutrient source, they have excellent merits as feed for pets. However, since the meat is heated at a high temperature for a long time, most of the nutrients of the meat are destroyed The formulation is inconvenient because it is in the form of a paste, and there is a problem in that the fermentation occurs during storage due to the inclusion of yeast and low storage stability.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing a pet food for pets, which can produce a pet food with high quality, .

In order to solve the above-mentioned problems, the present invention provides a method for producing chicken, comprising: mixing juice with chicken; Freezing the chicken in which the juice is mixed; Placing a cloth on the pan, arranging the frozen chicken on the pan, covering the chicken with a cloth, wrapping the pan with the aluminum foil on the pan, making the aluminum foil abut the cloth on the chicken, Drying the chicken in a vacuum state at 80 to 90 ° C for 10 to 13 hours; Drying the primary dried chicken at 70 to 80 ° C for 6 to 8 hours; Drying the secondarily dried chicken at 60 to 70 ° C for 4 to 6 hours; And 4) drying the tertiary dried chicken at room temperature for 2 to 4 hours. The present invention also provides a method for preparing a chicken feed for pets.

At this time, it is preferable to add 3 to 5 parts by weight of pig oil based on 100 parts by weight of chicken to the chicken mixed with the juice.

In the primary drying, it is preferable that the hot-water temperature for supplying heat to the vacuum freeze-drying machine is increased from 20 to 30 ° C to 80 to 90 ° C for 4 to 5 hours and then primary dried.

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The pet food for pets manufactured by the method of the present invention is free of fishy smell due to the addition of natural juice, and the drying time is gradually shortened by gradually lowering the drying temperature from the high temperature to the low temperature, so that the moisture of the chicken is sufficiently removed. Do.

Also, when there is a large amount of ice particles in the initial stage of chicken, it is dried at a high temperature, and when there is a small amount of ice particles in the late chicken, the chicken is dried at a low temperature, so that the nutrients of the chicken are less destroyed by heat during the drying process.

Protein is a very important nutrient for animals, because not only the muscles, intestines, cells, and hormones that make up the animal body, but also the claws and hairs are all proteins, it is necessary to consume a lot of protein to maintain a healthy body.

In general, protein is 30% to 40%, meat, fish, poultry, etc. are 10% more protein than grains, which are superior in nutritional value. Exceptionally, in soybean (soybean), 38% It is considered to be a vegetable food substitute for meat.

Therefore, it is much more economical to use cheap soybeans (soybeans) instead of expensive meats for pet foods, but the disadvantage of lacking essential amino acids in vegetable proteins makes soybeans unsuitable for animal feed.

Among the proteins, there are amino acids that can be synthesized in the body in the body, but there is an essential amino acid that can not be synthesized in the body and needs to be supplemented from the food. Animal must take food containing the essential amino acid to achieve nutritional balance. As the requirement for amino acids increases to produce antibodies for the immune system and the antibodies are made up of proteins, you need to supplement your protein more than usual if you get sick.

Chicken is the most representative low-fat, high-protein food containing all the essential amino acids necessary for animals. In particular, the breasts have the least amount of protein instead of the least fat content in chicken meat. They contain more essential amino acids including methionine than beef It has the effect of preventing the animal from getting sick easily.

In the present invention, as described above, since pet foods are produced using chicken as a main ingredient, which is relatively low in fat content, low in calories and rich in protein, and relatively cheap in meat, and since chicken has a lot of moisture, Dried to produce low moisture chicken feed.

Generally, since chicken is distributed in a frozen state, the frozen chicken is first spontaneously thawed or soaked in water. At this time, the temperature of the product should not exceed 10 ° C and the thawed chicken may be used as it is. However, It is also preferable to separate chicken breast, breasts and calves from each other.

First, the defrosted chicken is cleaned. The shine removes the head and legs of the chicken, removes the head, legs and bones, dismounts the chicken by using the disassembled part together, Any one (for example, chicken breasts, chicken breasts, etc.) may be used.

When the chicken is trimmed, it is mixed with juice. If the size of the chicken is large, it can be cut into 2 ~ 3 cm width and juice for easy ingestion.

In the subsequent vacuum freeze-drying process, if the removal of the fishy ingredients due to the sublimation of water and sublimation of water is insufficient, odor such as fishy smell may remain in the dried chicken meat feed. However, if the chicken is cut to a proper size, The sublimation of water can proceed rapidly and the fish can be further removed.

The juice is added for the purpose of improving the taste and flavor of the chicken. In the vacuum lyophilization process, the flavor component of the juice is volatilized and absorbed in the chicken to remove the fishy smell of the chicken. The juice is used for the blueberry, Strawberry and the like, it is appropriate to blend 2 to 10 parts by weight of fruit juice with 100 parts by weight of chicken.

Preferably, the juice is a juice concentrate of 50 Brix or more so that the juice may remain in the chicken in the vacuum freeze-drying process. As the soluble Brix content of the juice increases, the juice remaining in the chicken after freeze- And the smell of chicken meat is further removed.

The mixture is sufficiently stirred for 10 to 30 minutes in a mixer so that the juice can sufficiently penetrate into the chicken, and can be performed manually. However, it is more preferable to use a machine in terms of production efficiency and accuracy of mixing, Do not exceed.

However, since the fat content of the chicken is low and the fat content of the chicken meat is the smallest among the chicken meat, the fat content is the lowest among the chicken meat parts. Therefore, when the chicken meat is dried with low moisture, it has a crunchy texture, There is also.

In addition, as the environment becomes polluted, heavy metals accumulate in the animal's body, and animal feeds made from these animals have many heavy metals, which causes various diseases in pets consuming them.

In order to solve this problem, it is preferable to add a lard to the chicken, and the lard oil is produced by heating and dissolving the fatty tissue of the carcass, which is also called a lard (lard) and has a high content of unsaturated fatty acids At normal temperature, it becomes a solid, and when heated, it becomes liquid.

Pig oil has the property of adsorbing heavy metals in animal body and discharging them out of the body, so that when animal feed such as chicken is fed, it has the effect of removing the heavy metal accumulated in the animal body, and in addition, Since the preference of the olfactory-developed pets is high, it is added to the pet feed to increase the commerciality of the feed, and when the oil of the pig is dried, it becomes sticky viscous and the chicken tissue is bonded to each other. It has the effect of restraining the breaking.

The addition amount of the pig oil is preferably 3 to 5 parts by weight in 100 parts by weight of the chicken. Since the pig oil is solid at room temperature, it is heated and liquefied and then added to the chicken. The pig oil has a melting point of 50 캜 or higher, , Preferably 50 to 60 ° C, and applied to the surface of the chicken, followed by vacuum lyophilization.

Next, the chicken mixed with the juice was panned, and the chicken was frozen in a rapid freezing chamber until the temperature reached -40 to -20 ° C., followed by vacuum drying. Depending on the type of the vacuum freeze-drying device, (Separating the freezing pan and the chicken), then re-arraying on a vacuum drying fan and vacuum drying.

After maintaining the cold trap temperature of the vacuum freeze dryer at -38 to -40 ° C and the hot water temperature for latent heat supply at 20 to 30 ° C, the pan in which the frozen chicken was aligned was put into a vacuum freeze dryer, Vacuum is reduced to 2 to 4 torr.

The hot water temperature for latent heat supply was gradually raised from 80 to 90 ° C for 4 to 5 hours, and then the frozen chicken was first dried for 10 to 13 hours at this temperature. After that, the hot water temperature was decreased to 70 to 80 ° C Dry for 6 to 8 hours.

The hot water temperature of the hot plate is further reduced to 60 ~ 70 ° C and then the tertiary drying is performed for 4 ~ 6 hours. Then, the heat source is shut off and the quartz is dried for 2 ~ 4 hours at room temperature.

As described above, since the drying temperature is gradually lowered from a high temperature to a low temperature, the drying time is gradually shortened so that the surface ice of the chicken can be rapidly sublimated and removed, and then the sublimation speed is gradually decreased to gradually remove the ice inside the chicken, Can be maintained at a high level.

Also, when there is a large amount of ice particles in the initial stage of chicken drying, it is dried at a high temperature and dried at a low temperature when there is little ice particles in the latter chicken, so that the nutrients of the chicken are prevented from being destroyed by heat during the drying process.

Vacuum lyophilization is a method of freezing the moisture of chicken and then removing it by sublimation. Therefore, there is an advantage that the chicken tissue is kept intact, the proteins and the like are not denatured, the flavor is maintained and moisture is very small and can be preserved for a long time.

However, since the heat of the hot plate is transferred to the chicken through the fan in the process of heating the chicken to sublimate the ice, the heating of the chicken is transmitted from the outside to the inside, and the lower portion of the chicken, A difference in temperature occurs between the upper and lower portions, which is a difference in drying speed. As a result, the drying of the chicken is uneven, and the shape deformation and the drying efficiency are liable to be lowered.

In order to solve this problem, it is preferable to wrap the chicken frozen in vacuum drying with aluminum foil and then vacuum dry. Since the sublimated moisture must be removed from the chicken, when the aluminum foil is wrapped with the aluminum foil, Thereby forming a vent hole for communicating with the air vent.

The aluminum foil has a very high thermal conductivity so that the heat of the hot plate can be quickly transferred to the entire frozen chicken to reduce the local temperature deviation of the chicken. Therefore, the aluminum foil is uniformly dried as a whole, The original shape can be maintained and the drying efficiency is also improved.

In addition, since the moisture sublimated from the chicken is not immediately discharged to the vacuum pump but remains in the aluminum foil once, the aluminum foil is prevented from being abruptly changed in humidity. Therefore, compared with the case where the aluminum foil is not wrapped, So that the moisture content can be constantly dried for each chicken portion.

For mass production, instead of wrapping the chicken with aluminum foil as described above, it is also possible to wrap the whole upper part of the pan in which the chicken is arranged by the aluminum foil. In this case, when the aluminum foil is wrapped with the aluminum foil The heat of the heat plate heats the lower portion of the chicken through the fan, the heat of the fan heats the upper portion of the chicken through the aluminum foil, and the moisture sublimated from the chicken stays in the space between the fan and the aluminum foil, So that the chicken can be uniformly and quickly dried.

In addition, a cloth is laid on the pan, the chicken is arranged on the pan, the chicken is covered with cloth, and the upper part of the fan is wrapped with the aluminum foil thereon. Then, a space between the cloth and the aluminum foil is formed so as to communicate with the outside of the aluminum foil desirable.

In this case, since the heat of the heat plate is transmitted to the lower portion of the chicken through the fan and the cloth, and the heat of the fan is transmitted to the upper portion of the chicken through the aluminum foil and the cloth, heat of the fan and aluminum foil is gradually transferred to the chicken by the low- The heat of the soleplate is uniformly transmitted to the chicken and the rapid temperature gradient between the surface and the inside of the chicken is suppressed so that the deformation due to the temperature difference inside and outside of the chicken is suppressed and the difference in moisture content between the surface of the chicken and the inside meat is reduced It can be dried more uniformly.

In addition, the moisture sublimated from the chicken is first trapped in the cloth and discharged through the fine gap of the cloth to the space between the cloth and the aluminum foil, and then discharged to the outside of the aluminum foil. Moreover, The humidity does not change abruptly, and the drying proceeds uniformly.

When the drying is completed, the moisture content of the chicken becomes less than 5% by weight and crunchy texture is obtained. Since the inherent nutrition of the chicken is not destroyed through the freeze-drying process as described above, it can be effectively used as a feed for pet animals.

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

A good frozen chicken breast sold in the market was purchased and stored in a freezer below -18 占 폚. Then, 10 kg of the frozen chicken breast was immersed in drinking water below 10 占 폚 and thawed.

The thawed chicken breast was put into a mixer and 300 g of 55 Brix blueberry juice concentrate was added thereto. Then, the mixer was operated to stir the mixture for 20 minutes so that the juice was sufficiently permeated into the chicken breast. The temperature of the chicken breast was 20 ° C Respectively.

The chicken breast with the above composition was aligned on a freezing pan so that the inside thereof was directed to the bottom, and was touched so as to have a smooth appearance. Then, in a rapid-moving chamber operated at -40 ° C until the temperature of the chicken breast became -30 ° C Frozen and re-aligned in a drying pan with care to avoid freezing and thawing of frozen chicken breasts.

The cold trap brine temperature of the vacuum freeze dryer was maintained at -40 ° C. and the hot water temperature for latent heat supply was kept at 25 ° C., and the drying fan with the freeze chicken breast pieces aligned was placed on the hot plate of the vacuum freeze dryer The vacuum pump was operated to reduce the pressure to 3 torr.

The hot water temperature of the hot water was elevated to 85 ° C over 5 hours, followed by 12 hours of operation at this temperature, a hot water temperature of 73 ° C for 7 hours, followed by 5 hours of operation The heat source was shut off and run for 3 hours.

After the operation of the vacuum freeze dryer was terminated, the lyophilized product, which had been dried, was fed into a pet food for pets.

≪ Example 2 >

In the same manner as in Example 1, except that 400 g of the crude fat obtained by heating the lard at 55 캜 was applied to the surface of the chicken breast absorbed by the blueberry juice concentrate and then frozen, Animal chicken feed was prepared.

≪ Example 3 >

In Example 1, the frozen chicken breasts were aligned on a drying pan and then covered with an aluminum foil wrapping the top of the pan. The aluminum foil was pressed against the top of the chicken breast, A chicken feed for pets was prepared in the same manner as in Example 1, except that a gap was formed between aluminum foils and dried in a vacuum freeze dryer.

<Example 4>

In Example 3, except that a clean cloth was laid on a drying pan, the freeze-dried chicken breast was aligned, and then the whole of the chicken breast was covered with a cloth again and the top of the pan was covered with an aluminum foil thereon. A pet food for pets was prepared in the same manner as in Example 3.

&Lt; Comparative Example 1 &

In Example 1, a chicken feed for pets was prepared in the same manner as in Example 1, except that the defrosted chicken breast was placed on a freezing pan and frozen without adding juice concentrate.

&Lt; Comparative Example 2 &

In the same manner as in Example 1 except that the operation of the vacuum freeze dryer was terminated after drying at 85 ° C for 20 hours without sequentially heating the hot water temperature in Example 1, Respectively.

&Lt; Test Example 1 > Measurement of moisture content

The moisture contents of the chicken feed prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were measured and shown in the following Table 1. For comparison, the moisture content was measured by hot air drying (temperature 80 ° C, wind velocity 1 m / s, Chicken breast feed was measured as a control.

Water content (% by weight) Example 1 2.84 Example 2 3.15 Example 3 2.74 Example 4 3.05 Comparative Example 1 2.61 Comparative Example 2 2.38 Control group 4.85

Table 1 shows that in Example 1, the moisture content of the frozen chicken breast covered with aluminum foil was the lowest and the moisture content of the chicken breast surface was the highest in Example 2, In Example 3, the heat of the hot plate was rapidly transferred to the whole of the chicken breast through the aluminum foil, which was analyzed as the cause of high drying efficiency. In Example 2, the lard oil applied on the surface of the chicken breast obstructed the moisture release inside the chicken breast, It is judged that the moisture content of dried chicken meat is increased.

As a result of the low moisture content of Comparative Example 1 in which the juice concentrate was not added, it was determined that the juice concentrate contained in the chicken breast of the Example increased the moisture content of the freeze-dried chicken feed, It can be seen that the water content is lower than that in the case of drying in succession.

The hot air drying method of the control group was measured to have a higher moisture content than that of the vacuum freeze drying method and it can be seen that a chicken meat feed for a pet can be prepared by vacuum lyophilizing the chicken breast as in the present invention.

&Lt; Test Example 2 >

Ten chicken meats prepared in the above examples and comparative examples were taken in boxes and shaken for 1 minute. As a result, the number of broken chicken feeds was counted, and Table 2 shows that broken corners were not broken .

Number of breakage () Example 1 3 Example 2 One Example 3 4 Example 4 2 Comparative Example 1 5 Comparative Example 2 7

In Table 2, the decrease in the number of breakage of Example 2 as compared with Example 1 was attributed to the viscosity of the lard oil being dried, and it was judged that the chicken breasts were prevented from breaking down as a result of binding the chicken breasts to each other.

In Example 3, since the moisture content of the dried chicken breast is low and the moisture content of Example 4 is high (Test Example 1), when the water content is low, the chicken breast easily breaks and when the moisture content is high, the breakage is reduced, It is preferable that the chicken feed contains proper moisture.

In the comparative example, it was judged that the moisture content was too small to increase the breakage. Particularly, in Comparative Example 2, the breakage near the surface was large. This means that the moisture content near the surface was very small as a result of short- Is high, resulting in increased damage on the surface.

&Lt; Test Example 3 >

The pet poultry feeds of the above Examples and Comparative Examples were fed to 50 dogs, and the preference degree was evaluated by the 5-point scale method. The average values thereof are shown in Table 3 below.

Likelihood Example 1 4.1 Example 2 4.4 Example 3 3.8 Example 4 4.2 Comparative Example 1 3.5 Comparative Example 2 3.3 5: Very good eating, 4: Good eating, 3: Eating normally, 2: Not eating well, 1: Denying

As shown in Table 3, the chicken feed of Example 2 containing lard was the most preferred, and it was judged that the flavor of the lard was stimulated and the lard taste of chicken fed with lard was preferred. Was the lowest in the preference of Example 3, and the moisture content of the feed was low (Test Example 1).

As a result, the moisture content of the feed of Comparative Example was lower than that of the feed of Example.

In conclusion, it is desirable to lower the moisture content of the feed to improve the shelf-life of the pet food. However, the lower the moisture content, the more likely it is broken during handling and the lower the preference of the pet. However, It can be seen that the degree of preference can be improved while suppressing the breakage by drying.

Claims (6)

Mixing the chicken with the juice;
Freezing the chicken in which the juice is mixed;
Placing a cloth on the pan, arranging the frozen chicken on the pan, covering the chicken with a cloth, wrapping the pan with the aluminum foil on the pan, making the aluminum foil abut the cloth on the chicken,
Drying the chicken in a vacuum state at 80 to 90 ° C for 10 to 13 hours;
Drying the primary dried chicken at 70 to 80 ° C for 6 to 8 hours;
Drying the secondarily dried chicken at 60 to 70 ° C for 4 to 6 hours; And
And drying the tertiary dried chicken four times at room temperature for 2 to 4 hours. The method according to claim 1,
Wherein the chicken mixed with the juice is blended with 3 to 5 parts by weight of pig oil based on 100 parts by weight of chicken. The method according to claim 1,
Wherein the primary drying is a step of raising the temperature of the hot plate for supplying heat to the vacuum freeze dryer from 20 to 30 DEG C to 80 to 90 DEG C for 4 to 5 hours and then primary drying the pet food for pets Way. delete delete delete