KR102294644B1 - Mathod for manufacturing feed for cat and feed for cat manufacturing the same - Google Patents

Abstract

The cat food manufacturing method according to an embodiment of the present invention includes the steps of hydrolyzing a meat raw material using an enzyme, mixing a vegetable raw material, a nutrient raw material and an antioxidant with the hydrolyzed meat raw material, the blended Forming the mixture, steaming the molded article, and drying the steamed molded article.

Description

Cat food manufacturing method and cat food manufactured through the same

The present invention relates to a method for preparing cat food and a cat food prepared therefor. More particularly, it relates to a method for preparing a snack for cats with improved palatability, and to a snack for cats manufactured through the same.

Dogs and cats have been closely related to human life as companion animals for a long time. As the number of people who own companion animals increases, many studies are being conducted to improve feed for companion animals. In particular, research on feeds suitable for companion animals' preferences while having nutrients suitable for companion animals are being actively conducted.

Cats are carnivores and tend to prefer animal foods over plant foods. However, while living with humans for a long time, the habits of wild animals have changed, and compared to other wild animals, cats tend to hide food better and have a difficult taste.

Cat food or snacks should contain essential amino acids for the growth and life of cats, and since most essential amino acids have a bitter taste, feeds or snacks with sufficient essential amino acid content are disadvantageous in that they do not suit the taste of cats.

Accordingly, it is required to develop a technology for a cat food or snack that has sufficient nutrients and is suitable for the taste of the cat.

Republic of Korea Patent Publication No. 2001-0101048 (2001.11.14.)

The present invention provides a method for preparing a cat food that has excellent palatability and contains balanced nutrients, and a cat food prepared therethrough.

As a technical means for achieving the above-described technical problem, the cat food manufacturing method according to an embodiment of the present invention includes the steps of hydrolyzing a meat raw material using an enzyme, a vegetable raw material, nutrients in the hydrolyzed meat raw material It includes the steps of blending the raw material and the antioxidant, molding the blended mixture, steaming the molded article, and drying the steamed molded article.

The step of hydrolyzing the meat raw material using the enzyme is a step of pulverizing chicken tenderloin, cutlassfish, pollock and lean sea bream, administering the enzyme to the pulverized chicken tenderloin, cutlassfish, pollock and lean sea bream, Stirring at a temperature of 50 to 70 ℃ for 4 to 8 hours, the hydrolyzed chicken tenderloin, the hydrolyzed cutlassfish, the hydrolyzed pollock and the hydrolyzed fishtail sea bream at a temperature of 85 ℃ for 30 minutes Processing, and the hydrolyzed chicken tenderloin, the hydrolyzed cutlassfish, the hydrolyzed pollock, and the hydrolyzed fishtail sea bream using a sieve of 50 mesh (mesh) to filter.

The enzyme may have a degree of hydrolysis for casein of 18 to 28%, and a degree of hydrolysis with respect to gelatin of 5 to 7%.

The enzyme may include at least one of Neutrase, Bromelain, and Papain.

The step of blending the hydrolyzed meat raw material with vegetable raw materials, nutrient raw materials and antioxidants includes the hydrolyzed chicken tenderloin, the hydrolyzed hairtail, the hydrolyzed pollock, and the hydrolyzed wheat bran, Soy flour, brewer's yeast, methionine, lysine, cysteine, L-threonine, L-glutamine, leucine, isoleucine , Taurine (Taurine), phosphoric acid, SAPP, may include the step of combining antioxidants.

The hydrolyzed chicken tenderloin, the hydrolyzed cutlassfish, the hydrolyzed pollock and the hydrolyzed lean sea bream, the flour, the soybean meal, the brewer's dry yeast, the methionine, the lysine, the cysteine, the L -Threonine, the L-glutamine, the leucine, the isoleucine, the taurine, the phosphoric acid, the SAPP, and the step of combining the antioxidant is 15 to 21% by weight of the hydrolyzed chicken tenderloin, the hydrolyzed 1 to 4% by weight of haircut, 1 to 4% by weight of the hydrolyzed pollock, 0.5 to 2% by weight of the hydrolyzed red sea bream, 30 to 40% by weight of the wheat flour, 20 to 25% by weight of the soybean meal % by weight, 2 to 4% by weight of the brewer's dry yeast, 0.62 to 1.5% by weight of methionine, 0.83 to 1.5% by weight of lysine, 0.5 to 1.0% by weight of cysteine, 0.7 to 1.4% by weight of L-threonine %, 0.1 to 0.2% by weight of the L-glutamine, 1.25 to 2.5% by weight of the leucine, 0.52 to 1.0% by weight of the isoleucine, 0.2 to 0.4% by weight of the taurine 1-2% by weight of the phosphoric acid, the It may include the step of blending SAPP in a mixing ratio of 0.3 to 0.6% by weight, and the antioxidant in a mixing ratio of 0.02 to 0.05% by weight.

The step of steaming the molded article may include steaming the molded article at a temperature of 90° C. to 100° C. for 1 to 3 minutes.

Drying the steamed molded article is, in the steamed molded article at a temperature of 65 ° C. to 75 ° C. for 2 to 4 hours, 50 ° C. to 60 ° C. for 2 to 4 hours, or 30 ° C. to 40 ° C. 0.5 at a temperature It may include a step of drying for 1 hour.

Drying the steamed molded article may include drying the molded article so that the steamed molded article has a moisture content of 25 to 30%.

As a technical means for achieving the above-described technical problem, the cat food according to an embodiment of the present invention may be manufactured by the above-described manufacturing method.

According to an embodiment of the present invention, since a cat food is prepared by hydrolyzing a meat raw material that cats like, a cat food having excellent palatability while sufficiently containing essential nutrients can be provided.

1 is a flowchart illustrating a method for preparing cat food according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement them. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification.

Throughout the specification, when a part is "connected" with another part, this includes not only the case of being "directly connected" but also the case of being "electrically connected" with another element interposed therebetween. . In addition, when a part "includes" a certain component, this means that other components may be further included rather than excluding other components unless otherwise stated.

In the present specification, “feed” may be interpreted to include all kinds of objects that can be consumed by companion animals. For example, regardless of the type of food, snack, drink, or favorite food consumed by the companion animal, all objects consumed by the companion animal may be interpreted as “feed”.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a method for preparing cat food according to an embodiment of the present invention.

Referring to FIG. 1 , in the method for preparing cat food according to an embodiment of the present invention, first, a meat raw material is hydrolyzed using an enzyme (S10).

Meat raw materials refer to raw materials manufactured from various meats that cats generally like. For example, the meat raw material may be prepared from chicken, pork, beef, fish, and the like. Preferably, the meat raw material may be prepared from chicken tenderloin, cutlassfish, pollack, and red sea bream.

The meat raw material can be produced by pulverizing the above-mentioned raw material. For example, by washing chicken, pork, beef, fish, etc., and pulverizing it to a size of 3 mm or less, a meat raw material can be manufactured.

The enzyme is an enzyme that hydrolyzes animal protein contained in meat raw materials, and has an appropriate degree of hydrolysis for animal protein. Specifically, the enzyme may have a degree of hydrolysis for casein (Casein) of 18% to 28%, and a degree of hydrolysis for gelatin (Gelatin) may be 5% to 7%. Enzymes having such a degree of hydrolysis include Neutrase, Bromelain, or Papain. At least one of neutrase, bromelain, and papain may be used as the enzyme used in the method for preparing cat food according to an embodiment of the present invention. On the other hand, each hydrolysis degree of neutrase, bromelain, or papain may be as shown in [Table 1] below.

Protein/Enzyme alcalase Bromelain Papain Neutrase trypsin Soy protein 23.01% 16.11% 13.33% 16.44% 6.83% Casein 35.64% 19.01% 24.74% 27.36% 31.47% Wheat Gluten 12.6% 11.83% 4.4% 8.11% 3.57% Gelatin 8.37% 6.83% 5.84% 5.33% 4.07%

In the hydrolysis of meat raw materials using enzymes, first, an enzyme is added to the ground meat raw materials, thoroughly mixed, stirred at a temperature of 50 ° C. to 70 ° C. for 4 to 8 hours, and the stirred raw materials are treated at a temperature of 85 ° C. for 30 minutes. It can be carried out by maintaining an inert state and filtering the raw material using a sieve of 50 mesh.

On the other hand, if stirring is performed at a temperature of less than 50° C. for less than 4 hours, animal proteins in the meat raw material may not be sufficiently hydrolyzed, and stirring is performed at a temperature of more than 70° C. for more than 8 hours. If it is, the animal protein may be hydrolyzed too much and the hydrolyzed meat ingredient may have a bitter taste. In this case, since the palatability of the finally manufactured cat food may be greatly reduced, it is not preferable.

The hydrolyzed meat raw material is preferably stored at a temperature of 4° C. or lower in order to maintain an optimal hydrolysis state, and needs to be used within 6 months.

When the hydrolysis of the meat raw material is completed, the hydrolyzed meat raw material is mixed with a vegetable raw material, a nutrient raw material and an antioxidant (S20).

The vegetable raw material is a raw material that can sufficiently provide carbohydrates and plant nutrients to the cat food, and may include wheat flour, soybean flour, and the like.

In some embodiments, the vegetable source may further include brewer's dry yeast.

Brewer's dry yeast is an inactive yeast obtained after filtration of beer, and may be, for example, Saccharomyces cerevisiae yeast. Dry brewer's yeast can be extracted by filtering the fermented wort and then drying the filtrate, and brewer's dry yeast has a high nutritional value and a preventive effect.

Nutrient raw materials are raw materials that can provide various nutritional components to cat food, and may include essential amino acids, phosphoric acid, taurine, and the like. For example, essential amino acids are methionine, lysine, cysteine, L-threonine, L-glutamine, leucine, and isoleucine. and the like. However, the type of the nutrient raw material is not limited thereto.

Antioxidants are substances that inhibit cellular oxidation, and for example, natural or synthetic fat preservatives such as tocopherol, rosemary extract, BHA, BHT, propyl gallate and octyl gallate may be used.

In some embodiments, additives such as phosphoric acid, sodium acid pyrophosphate (SAPP), etc. may be further blended in the step (S20) of mixing the hydrolyzed meat raw material with other raw materials.

Hydrolyzed meat raw materials, vegetable raw materials, nutrient raw materials, antioxidants, etc. may be mixed in the proportions shown in [Table 2] below. When the raw materials constituting the cat food according to an embodiment of the present invention are blended in the proportions as shown in Table 2 below, cat food having excellent palatability and balanced nutrients can be provided.

Raw material name Mixing ratio (weight %) Hydrolyzed Chicken Tenderloin 15 to 21 Hydrolyzed Cutlassfish 1 to 4 Hydrolyzed Pollack 1 to 4 Hydrolyzed scallop sea bream 0.5 to 2 flour 30 to 40 soy flour 20 to 25 beer dry yeast 2 to 4 methionine 0.62 to 1.5 lysine 0.83 to 1.5 cysteine 0.5 to 1.0 L-Threonine 0.7 to 1.4 L-Glutamine 0.1 to 0.2 leucine 1.25 to 2.5 isoleucine 0.52 to 1.0 Taurine 0.2 to 0.4 phosphoric acid 1 to 2 SAPP 0.3 to 0.6 antioxidant 0.02 to 0.05

The mixing of the raw materials may be carried out in a stainless steel stirred tank to block the intervention of other external moisture or materials, and may be carried out for a sufficient time so that the above-mentioned raw materials are uniformly blended.

When the mixing of the raw materials is completed, the blended mixture is molded (S30).

The molding of the mixture is a step of processing the mixture to an appropriate size for easy consumption by cats, and the molding method may be performed by various methods. For example, the molding of the compound may be carried out by an extrusion method, and may be extruded into a square having a cross section of 5 to 10 mm. However, the shape of the cross-section is not limited thereto, and the shape of the cross-section may be configured in various shapes such as polygons, circles, and ovals other than a square, and a shape that a cat may be interested in. can

After the molding is completed, the molded product is steamed (S40).

Steaming is a step of treating the molded article with high-temperature steam, and for example, may be a process of applying steam at 90° C. to 100° C. to the molded article for 1 to 3 minutes.

After the steaming is completed, the steamed molded article is dried (S50).

Drying is a step of applying high-temperature hot air so that moisture in the steamed molded article is appropriate, and may be a step of applying hot air so that the moisture content of the steamed molded article is 25 to 30%. When the moisture content of the steamed molded article is 25 to 30%, a feed suitable for cats can be provided. If the water content of the feed is less than 25%, the feed may be too dry for the cat to eat, and if the water content of the feed exceeds 30%, the prepared feed may go rancid, which is not preferable.

The drying treatment may be performed, for example, by applying hot air at a temperature of 65°C to 75°C to the steamed molded article for 2 hours to 4 hours. However, the present invention is not limited thereto, and the drying treatment may be performed by applying hot air at 50° C. to 60° C. for 2 hours to 4 hours. In addition, it may be carried out in a manner of applying a hot air of 30 ℃ to 40 ℃ for 30 minutes (0.5 hours) to 1 hour.

Thereafter, the dried feed may be cut to an appropriate length, and the cut final feed may be packaged in the form of a product. Thereby, a cat food containing balanced nutrients and improved palatability can be provided.

That is, the cat food prepared by the method for preparing cat food according to an embodiment of the present invention contains sufficient nutrients suitable for the growth and activity of the cat, and in particular, has excellent palatability.

In order to confirm the excellent palatability of the cat food prepared by the method for manufacturing the cat food according to an embodiment of the present invention, a palatability evaluation described below was performed.

<Preference evaluation 1>

First, it was evaluated how much the palatability of the cat food prepared according to the manufacturing method of the cat food according to an embodiment of the present invention was improved.

Preparation of cat food of Example 1

The cat food of Example 1 was prepared according to the manufacturing method of the cat food according to an embodiment of the present invention. Specifically, meat raw materials extracted from chicken tenderloin, cutlassfish, pollack, and red sea bream were hydrolyzed at a temperature of 55°C for 6 hours using neutrase liquid enzyme, and then inactivated at a temperature of 85°C for 30 minutes. Then, it was filtered through a 50 mesh sieve to prepare hydrolyzed meat raw materials. Thereafter, a cat food was prepared by mixing the hydrolyzed meat raw material with other raw materials at the mixing ratio of [Table 3] below, steaming at 95 ° C. for 2 minutes, and drying at a temperature of 70 ° C. for 3 hours.

Raw material name Mixing ratio (weight %) Hydrolyzed Chicken Tenderloin 21.000 Hydrolyzed Cutlassfish 2.900 Hydrolyzed Pollack 2.900 Hydrolyzed scallop sea bream 1.500 flour 36.500 soy flour 22.000 beer dry yeast 3.650 methionine 0.950 lysine 1.230 cysteine 0.800 L-Threonine 1.100 L-Glutamine 0.174 leucine 2.000 isoleucine 0.800 Taurine 0.360 phosphoric acid 1.600 SAPP 0.500 antioxidant 0.036

Preparation of cat food of Comparative Example 1

On the other hand, the cat food according to Comparative Example 1 was prepared in the same mixing ratio and manufacturing method as the cat food of Example 1, except that the meat raw material was not hydrolyzed.

palatability evaluation

The palatability evaluation was evaluated by giving the cat food of Example 1 and the cat food of Comparative Example 1 to 5 cats, and evaluating the dietary pattern of each cat on a 5-point scale. A 5-point scale for the cat's dietary pattern is shown in [Table 4] below.

score Contents 5 eat well 4 only eat 1/2 3 eat and spit 2 Interested but not eaten One I don't care, I don't eat

The results evaluated by the scale of [Table 4] are shown in [Table 5] below.

number Experimental cat/species Comparative Example 1 Example 1 One nose shot -1 4 5 2 nose shot -2 3 5 3 Persian -1 4 4 4 Persian -2 4 5 5 ragdoll -1 One 3 average 3.2 4.4

As can be seen from the results in [Table 5], the cat food (Example 1) containing the hydrolyzed meat raw material is more palatable than the cat food (Comparative Example 1) containing the non-hydrolyzed meat raw material. It can be seen that this was improved by more than 137%.

<Preference evaluation 2>

On the other hand, in order to evaluate the effect of an appropriate hydrolysis treatment of meat raw materials on the palatability of the feed, palatability according to the type of hydrolytic enzyme was evaluated.

Preparation of cat food of Example 2

The cat food of Example 2 was prepared in the same manner as the cat food of Example 1.

Preparation of cat food of Comparative Example 2

The cat food of Comparative Example 2 was prepared in the same manner as the cat food according to Comparative Example 1, except that the meat raw material was hydrolyzed using Alcalase, which has excellent hydrolysis effect on animal protein. became Specifically, the meat raw material extracted from chicken tenderloin, cutlassfish, pollack, and red sea bream was hydrolyzed at 55°C for 6 hours using alkalase liquid enzyme, and then inactivated at 85°C for 30 minutes. Then, it was filtered through a 50-mesh sieve to prepare hydrolyzed meat raw materials. Thereafter, a cat food was prepared by mixing the hydrolyzed meat raw material with other raw materials at the mixing ratio of [Table 3], steaming at 95° C. for 2 minutes, and drying at a temperature of 70° C. for 3 hours.

palatability evaluation

The palatability evaluation was conducted in a manner to evaluate the dietary patterns of the test subject cats according to the 5-point scale of [Table 4], and the results are shown in [Table 6] below.

number Experimental cat/species Comparative Example 2 Example One nose shot -1 3 5 2 nose shot -2 4 5 3 Persian -1 2 4 4 Persian -2 3 5 5 ragdoll -1 3 5 average 3 4.6

As can be seen from the results in [Table 6], it can be seen that the palatability of the feed may vary depending on the degree of hydrolysis of the meat raw material in the method of manufacturing the cat food. That is, it can be seen that when alkalinease, which has excellent hydrolysis performance for animal protein, is used as a hydrolytic enzyme, the hydrolysis of the meat raw material is excessively large and the palatability of the feed is rather deteriorated. Accordingly, the method for producing a cat food according to an embodiment of the present invention using a hydrolytic enzyme having a degree of hydrolysis for casein, an animal protein, of 18% to 28%, and a degree of hydrolysis for gelatin of 5% to 7%. It can be seen that the cat food prepared by

Although the preferred embodiment of the present invention has been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the

Claims (10)

hydrolyzing the meat raw material using an enzyme;
blending a vegetable raw material, a nutrient raw material and an antioxidant with the hydrolyzed meat raw material;
shaping the blended mixture;
steaming the molded article; and
Drying the steamed molded article,
The step of hydrolyzing the meat raw material using the enzyme comprises:
Grinding chicken tenderloin, cutlassfish, pollock, and flesh-tailed sea bream;
Administering the enzyme to the pulverized chicken tenderloin, cutlassfish, pollock and red sea bream, and stirring at a temperature of 50°C to 70°C for 4 to 8 hours;
The hydrolyzed chicken tenderloin, the hydrolyzed cutlassfish, the hydrolyzed pollock and the hydrolyzed skin-tailed sea bream treated at a temperature of 85° C. for 30 minutes; and
Comprising the step of filtering the hydrolyzed chicken tenderloin, the hydrolyzed cutlassfish, the hydrolyzed pollock and the hydrolyzed fleshy sea bream using a sieve of 50 mesh,
The step of blending a vegetable raw material, a nutrient raw material, and a sulphating agent with the hydrolyzed meat raw material,
Flour, soy flour, brewer's dry yeast, methionine, lysine, cysteine in the hydrolyzed chicken tenderloin, the hydrolyzed hairtail, the hydrolyzed pollock and the hydrolyzed lean sea bream , L-Threonine, L-Glutamine, Leucine, Isoleucine, Taurine, Phosphoric acid, SAPP,
The hydrolyzed chicken tenderloin, the hydrolyzed hairtail, the hydrolyzed pollock, and the hydrolyzed lean sea bream, the flour, the soybean meal, the brewer's dry yeast, the methionine, the lysine, the cysteine, the The step of combining L-threonine, the L-glutamine, the leucine, the isoleucine, the taurine, the phosphoric acid, the SAPP, and the antioxidant,
15 to 21% by weight of the hydrolyzed chicken tenderloin, 1 to 4% by weight of the hydrolyzed cutlassfish, 1 to 4% by weight of the hydrolyzed pollock, 0.5 to 2% by weight of the hydrolyzed red sea bream , 30 to 40% by weight of the wheat flour, 20 to 25% by weight of the soybean flour, 2 to 4% by weight of the brewer's dry yeast, 0.62 to 1.5% by weight of the methionine, 0.83 to 1.5% by weight of the lysine, the 0.5 to 1.0% by weight of cysteine, 0.7 to 1.4% by weight of L-threonine, 0.1 to 0.2% by weight of L-glutamine, 1.25 to 2.5% by weight of leucine, 0.52 to 1.0% by weight of isoleucine, the Taurine 0.2 to 0.4% by weight The phosphoric acid 1 to 2% by weight, 0.3 to 0.6% by weight of the SAPP, comprising the step of blending the antioxidant in a blending ratio of 0.02 to 0.05% by weight, cat food manufacturing method. delete According to claim 1,
The enzyme has a degree of hydrolysis for casein (Casein) of 18 to 28%, and a degree of hydrolysis for gelatin (Gelatin) of 5 to 7%, cat food manufacturing method. 4. The method of claim 3,
The enzyme is neutrase (Neutrace), bromelain (Bromelain), papain (Papain) comprising at least one of, cat food manufacturing method. delete delete According to claim 1,
The step of steaming the molded article,
A method for producing cat food, comprising the step of steaming the molded article molded at a temperature of 90 ° C. to 100 ° C. for 1 to 3 minutes. According to claim 1,
Drying the steamed molded article comprises:
Drying the steamed molded article at a temperature of 65°C to 75°C for 2 to 4 hours, at a temperature of 50°C to 60°C for 2 to 4 hours, or at a temperature of 30°C to 40°C for 0.5 to 1 hour , a method for manufacturing cat food. According to claim 1,
Drying the steamed molded article comprises:
A method for producing cat food, comprising the step of drying the molded article so that the moisture content of the steamed molded article is 25 to 30%. Claims 1, 3, 4, and any one of claims 7 to 9, prepared by the manufacturing method of any one of, cat food.

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