KR102707183B1 - Method of manufacturing semi-dry feed for companion animals and feed manufactured thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing semi-dried pet food and semi-dried pet food manufactured by the method. The method comprises the steps of mincing raw meat to obtain minced meat, hydrolyzing the minced meat to obtain hydrolyzed meat, aging the hydrolyzed meat to obtain aged meat, adding rice powder, potato powder, soybean powder, soybean dietary fiber powder, flaxseed powder, buckwheat powder, and chicken oil to the aged meat to obtain a mixture, heat-treating the mixture to obtain a heat-treated mixture, and pressing and molding the heat-treated mixture to obtain a pressed molded product, thereby providing an effect of significantly improving a hydrolysis-specific odor.

Description

Method of manufacturing semi-dry feed for companion animals and feed manufactured thereby

The present invention relates to a method for manufacturing semi-dry food for companion animals and semi-dry food for companion animals manufactured by the method.

As interest in companion animals has increased recently, the development of pet food using various new raw materials is continuously taking place.

Pet food is affected by the pet's preference for the food, and if the pet does not eat the food due to low preference, it is difficult to meet the original purpose of the food, which is to increase nutrition, no matter how good the nutritional value is. Therefore, the demand for pet food compositions that balance the nutrition of pets and have excellent taste is gradually increasing.

On the other hand, when raw meat such as beef, duck, and chicken is hydrolyzed, the digestibility increases, so it can be a good raw material for pets with weak digestive abilities or food allergies. However, in the process of hydrolyzing raw meat, a peculiar odor is generated, and this hydrolysis peculiar odor has the disadvantage of greatly reducing the palatability of pets.

KR 10-2453957 B1

In one aspect, the present invention aims to provide a method for producing semi-dried pet food with improved hydrolysis specific odor.

In another aspect, the present invention aims to provide a semi-dried pet food manufactured by the above manufacturing method.

In one aspect, the present invention provides a method for producing a processed meat, comprising: (1) obtaining a processed meat by mincing at least one raw meat selected from the group consisting of beef, duck, and chicken; (2) adding a protein hydrolyzing enzyme and a cabbage extract to the processed meat and stirring at 40 to 50° C. for 4 to 8 hours to obtain hydrolyzed meat; (3) adding kiwi powder, milk thistle ( Silybum marianum ) extract, Lysimachia vulgaris extract, shiitake mushroom powder, and blueberry powder to the hydrolyzed meat and storing at 2 to 5° C. for 4 to 12 hours to obtain aged meat; (4) adding rice powder, potato powder, soybean powder, soybean dietary fiber powder, flaxseed powder, buckwheat powder, and chicken oil to the aged meat and stirring to obtain a mixture; (5) a step of placing the mixture in an oven preheated to 60 to 80°C and baking for 30 to 120 minutes to perform a first roasting, then raising the temperature to 120 to 180°C and baking for 10 to 30 minutes to perform a second roasting to obtain a heat-treated mixture; and (6) a step of pressing and molding the heat-treated mixture at 10 to 30°C to obtain a press-molded product having a moisture content of 20 to 25%.

In an exemplary embodiment, the protein hydrolase in step (2) may be Alcalase, and the cabbage extract may be a water extract of cabbage.

In an exemplary embodiment, in the step (3), the milk thistle extract is a flower extract of milk thistle from which the seeds have been removed, the millet extract is a leaf extract of millet, and the milk thistle extract and the millet extract are extracted with an ethanol aqueous solution having a concentration of 50 to 70% (v/v) as a solvent, and in the step (3), the kiwi powder, milk thistle extract, millet extract, shiitake mushroom powder, and blueberry powder may be added in amounts of 5 to 7 parts by weight, 2 to 4 parts by weight, 1 to 3 parts by weight, 5 to 7 parts by weight, and 3 to 5 parts by weight, respectively, with respect to 100 parts by weight of the hydrolyzed meat.

In one aspect, the present invention has the effect of providing a method for manufacturing semi-dried pet food with improved hydrolysis specific odor.

In another aspect, the present invention has the effect of providing semi-dried pet food manufactured by the above manufacturing method.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention provides a method for producing a processed meat, comprising: (1) obtaining a processed meat by mincing at least one raw meat selected from the group consisting of beef, duck, and chicken; (2) adding a protein hydrolyzing enzyme and a cabbage extract to the processed meat and stirring at 40 to 50° C. for 4 to 8 hours to obtain hydrolyzed meat; (3) adding kiwi powder, milk thistle ( Silybum marianum ) extract, foxtail millet ( Lysimachia vulgaris ) extract, shiitake mushroom powder, and blueberry powder to the hydrolyzed meat and storing at 2 to 5° C. for 4 to 12 hours to obtain aged meat; (4) adding rice powder, potato powder, soybean powder, soybean dietary fiber powder, flaxseed ( Linum usitatissimum ) powder, buckwheat powder, and chicken oil to the aged meat and stirring to obtain a mixture; (5) a step of placing the mixture in an oven preheated to 60 to 80°C and baking for 30 to 120 minutes to perform a first roasting, then raising the temperature to 120 to 180°C and baking for 10 to 30 minutes to perform a second roasting to obtain a heat-treated mixture; and (6) a step of pressing and molding the heat-treated mixture at 10 to 30°C to obtain a press-molded product having a moisture content of 20 to 25%.

The above manufacturing method not only sufficiently hydrolyzes the raw meat, but also has the effect of improving the problem of the hydrolyzed meat having a bitter taste or a peculiar smell, which may reduce palatability. Semi-dried feed containing the hydrolyzed meat can improve the pet's food allergy and help digestion, thereby promoting the pet's health.

In addition, the above manufacturing method has the effect of providing semi-dried feed with minimal nutrient destruction and low oiliness by slowly baking in an oven without frying and then compressing and molding at a low temperature. The semi-dried feed has a high moisture content, provides a soft and chewy texture, and can also help replenish moisture.

In an exemplary embodiment, the raw meat in step (1) may be a mixture of beef, duck, and chicken in a weight ratio of 1:0.5 to 1:1 to 1.5.

In an exemplary embodiment, the protein hydrolase in step (2) may preferably be Alcalase.

In an exemplary embodiment, the cabbage extract in step (2) may be extracted with water as a solvent.

In an exemplary embodiment, the cabbage extract in step (2) may be obtained by cutting cabbage into pieces having a thickness of 5 to 10 mm, adding water, and then hot-water extracting the cabbage at 80 to 100° C.

In an exemplary embodiment, the milk thistle extract in step (3) may be extracted using an aqueous ethanol solution having a concentration of 50 to 70% (v/v) as a solvent.

In an exemplary embodiment, the milk thistle extract in step (3) may be obtained by adding an ethanol aqueous solution having a concentration of 50 to 70% (v/v) to milk thistle flowers from which seeds have been removed and extracting the same using ultrasonic waves at room temperature.

In an exemplary embodiment, the extract of the millet plant in step (3) may be extracted using an ethanol aqueous solution having a concentration of 50 to 70% (v/v) as a solvent.

In an exemplary embodiment, the extract of the millet plant in step (3) may be obtained by adding an ethanol aqueous solution having a concentration of 50 to 70% (v/v) to the leaves of the millet plant and extracting the same at room temperature.

In an exemplary embodiment, in the step (3), the kiwi powder, milk thistle extract, millet extract, shiitake mushroom powder, and blueberry powder may be added in amounts of 5 to 7 parts by weight, 2 to 4 parts by weight, 1 to 3 parts by weight, 5 to 7 parts by weight, and 3 to 5 parts by weight, respectively, relative to 100 parts by weight of the hydrolyzed meat. Accordingly, there is an effect of alleviating the specific hydrolysis odor, thereby improving the palatability of companion animals.

In an exemplary embodiment, in the step (4), rice powder, potato powder, soybean powder, soybean dietary fiber powder, flaxseed powder, buckwheat powder, and chicken oil may be added in amounts of 8 to 10 parts by weight, 10 to 12 parts by weight, 8 to 10 parts by weight, 5 to 7 parts by weight, 4 to 6 parts by weight, 4 to 6 parts by weight, and 6 to 8 parts by weight, respectively, relative to 100 parts by weight of the aged meat.

In an exemplary embodiment, the step (4) may further include adding 0.1 to 0.5 parts by weight of calcium carbonate, 0.1 to 0.5 parts by weight of L-tryptophan, 0.1 to 0.5 parts by weight of L-theanine, 0.5 to 1 part by weight of a vitamin mixture, and 0.5 to 1 part by weight of a mineral mixture per 100 parts by weight of the aged meat.

In an exemplary embodiment, the vitamin mixture may consist of vitamins A, D, E, B1, B2, B3, B5, B6, B9, B12 and choline.

In an exemplary embodiment, the mineral mixture may be comprised of calcium, potassium, sodium, chloride, magnesium, copper, iodine, iron, manganese, selenium and zinc.

In an exemplary embodiment, the companion animal may be a dog or a cat.

Hereinafter, the present invention will be described in more detail through examples. These examples are only intended to illustrate the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1.

First, cabbage extract, milk thistle extract, and millet extract were prepared as follows.

Cabbage extract was obtained by cutting cabbage into pieces about 7 mm thick, adding water, and performing hot water extraction at 80 to 85° C. for 6 hours.

Milk thistle extract was obtained by crushing the flowers of milk thistle ( Silybum marianum ) with the seeds removed, adding a 60% (v/v) concentrated ethanol aqueous solution, extracting using ultrasonic waves at room temperature for 48 hours, filtering the extract through filter paper, and concentrating under reduced pressure.

The extract of Lysimachia vulgaris was obtained by crushing the leaves of Lysimachia vulgaris , adding a 60% (v/v) concentration ethanol aqueous solution, extracting at room temperature for 5 days, filtering the extract through a filter paper, and concentrating under reduced pressure.

Semi-dried pet food was prepared using the cabbage extract, milk thistle extract, and millet extract prepared above as follows.

Beef, duck, and chicken were mixed in a weight ratio of 1:0.5:1.5 and then minced to obtain minced meat. The minced meat was hydrolyzed, and alkalase as a protein hydrolyzing enzyme and the prepared cabbage extract were added to the minced meat, and stirred at 40 to 45°C for 5 hours to obtain hydrolyzed meat. The hydrolyzed meat was passed through a sieve to remove moisture, and then 6 parts by weight of kiwi powder, 3 parts by weight of the prepared milk thistle extract, 2 parts by weight of foxtail millet extract, 6 parts by weight of shiitake mushroom powder, and 4 parts by weight of blueberry powder were added to 100 parts by weight of the hydrolyzed meat, and the mixture was stored at about 4°C for 8 hours. As described above, the aged meat was placed on a strainer to remove moisture, and then 8 parts by weight of rice powder, 10 parts by weight of potato powder, 8 parts by weight of soybean powder, 5 parts by weight of soybean dietary fiber powder, 4 parts by weight of flaxseed powder, 4 parts by weight of buckwheat powder, and 6 parts by weight of chicken oil were added to 100 parts by weight of the aged meat and stirred to obtain a mixture. The mixture was divided into appropriate sizes, placed in an oven preheated to 80°C, and baked for 40 minutes for primary roasting. Thereafter, the temperature was increased to 160°C and baked for 20 minutes for secondary roasting. The mixture heat-treated as described above was press-molded at 25 to 27°C and dried to obtain a press-molded product having a moisture content of about 24%.

Comparative example 1.

Semi-dried pet food was manufactured using the same method as in Example 1, except that water instead of cabbage extract was added to the minced meat and stirred to obtain hydrolyzed meat, and instead of adding milk thistle extract and millet extract to the hydrolyzed meat, 6 parts by weight of kiwi powder, 6 parts by weight of shiitake mushroom powder, and 4 parts by weight of blueberry powder were added to obtain aged meat.

Comparative example 2.

Semi-dried pet food was manufactured in the same manner as in Example 1, except that kiwi powder, milk thistle extract, millet extract, shiitake mushroom powder, and blueberry powder were added to the hydrolyzed meat, and the maturing step was omitted. Instead, 8 parts by weight of rice powder, 10 parts by weight of potato powder, 8 parts by weight of soybean powder, 5 parts by weight of soybean dietary fiber powder, 4 parts by weight of flaxseed powder, 4 parts by weight of buckwheat powder, and 6 parts by weight of chicken fat were added to 100 parts by weight of the hydrolyzed meat, and stirred to obtain a mixture.

Experimental example 1.

A sensory evaluation was conducted by comprehensively evaluating the specific odor of the semi-dried pet food manufactured in Example 1 and Comparative Examples 1 and 2 by 10 trained panelists based on the odor felt by the nose and the odor felt when chewing. The scores were given on a scale of 1 to 10 according to the degree of preference, and a higher score was evaluated as a higher preference. The average values of the scores given by the 10 panelists are shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Average symbol 7.9 7.1 5.9

As a result, the feed of Example 1 was found to have higher palatability than the feeds of Comparative Examples 1 and 2, confirming that the feed of Example 1 had significantly improved hydrolysis specific odor.

In addition, adult companion dogs weighing 9 to 12 kg were randomly divided into three groups (10 dogs per group), and the same commercially available feed was fed at the same time in the same amount for three days. Thereafter, the semi-dried companion dogs prepared in Example 1 and Comparative Examples 1 and 2 were fed at the same time in the same amount for five days to the companion dogs in each group, and the feed consumption rate was compared to evaluate the palatability. The feed consumption rate (%) was calculated every day for five days, and the average value is shown in Table 2 below.

Example 1 Comparative Example 1 Comparative Example 2 Average burnout rate (%) 82.2 77.8 71.6

As a result, the feed consumption rate of Example 1 was found to be higher than the feed consumption rates of Comparative Examples 1 and 2, confirming that the feed of Example 1 had a high preference for companion animals.

While the specific parts of the present invention have been described in detail above, it will be apparent to those skilled in the art that such specific descriptions are merely preferred embodiments and that the scope of the present invention is not limited thereby. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

(1) A step of obtaining minced meat by mincing one or more raw meats selected from the group consisting of beef, duck, and chicken;
(2) A step of adding protein hydrolyzing enzyme and cabbage extract to the above-mentioned minced meat and stirring at 40 to 50°C for 4 to 8 hours to obtain hydrolyzed meat;
(3) a step of adding kiwi powder, milk thistle ( Silybum marianum ) extract, foxtail millet ( Lysimachia vulgaris ) extract, shiitake mushroom powder, and blueberry powder to the hydrolyzed meat and storing the mixture at 2 to 5°C for 4 to 12 hours to obtain aged meat;
(4) A step of adding rice powder, potato powder, soybean powder, soybean dietary fiber powder, flaxseed powder, buckwheat powder, and chicken oil to the above-mentioned aged meat and stirring to obtain a mixture;
(5) a step of placing the mixture in an oven preheated to 60 to 80°C and baking for 30 to 120 minutes to perform primary roasting, then raising the temperature to 120 to 180°C and baking for 10 to 30 minutes to perform secondary roasting to obtain a heat-treated mixture; and
(6) A method for producing semi-dry pet food, comprising the step of pressing and molding the heat-treated mixture at 10 to 30° C. to obtain a press-molded product having a moisture content of 20 to 25%.
In paragraph 1,
A method for producing semi-dried pet food, wherein in the step (2) above, the protein hydrolyzing enzyme is Alcalase and the cabbage extract is a water extract of cabbage.
In paragraph 1,
In the above step (3), the milk thistle extract is a flower extract of milk thistle from which the seeds have been removed, and the millet extract is a leaf extract of millet.
The above milk thistle extract and millet extract are extracted using an ethanol aqueous solution having a concentration of 50 to 70% (v/v) as a solvent.
A method for manufacturing semi-dried pet food, wherein in the step (3) above, kiwi powder, milk thistle extract, millet extract, shiitake mushroom powder, and blueberry powder are added in amounts of 5 to 7 parts by weight, 2 to 4 parts by weight, 1 to 3 parts by weight, 5 to 7 parts by weight, and 3 to 5 parts by weight, respectively, relative to 100 parts by weight of the hydrolyzed meat.