CN113768048A - Comfortable processing technology for reducing morbidity of anaphylactic reaction of pets - Google Patents
Comfortable processing technology for reducing morbidity of anaphylactic reaction of pets Download PDFInfo
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- CN113768048A CN113768048A CN202111075690.3A CN202111075690A CN113768048A CN 113768048 A CN113768048 A CN 113768048A CN 202111075690 A CN202111075690 A CN 202111075690A CN 113768048 A CN113768048 A CN 113768048A
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- 238000012545 processing Methods 0.000 title claims abstract description 17
- 206010002198 Anaphylactic reaction Diseases 0.000 title claims abstract description 9
- 208000003455 anaphylaxis Diseases 0.000 title claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 28
- 238000006243 chemical reaction Methods 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 18
- 108091005804 Peptidases Proteins 0.000 claims description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 16
- 239000004365 Protease Substances 0.000 claims description 14
- 229920001542 oligosaccharide Polymers 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 150000002482 oligosaccharides Chemical class 0.000 claims description 9
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 4
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 241001465754 Metazoa Species 0.000 claims description 2
- 238000011156 evaluation Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 6
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000005686 eating Nutrition 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 15
- 206010020751 Hypersensitivity Diseases 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 9
- 235000012041 food component Nutrition 0.000 description 7
- 241000282326 Felis catus Species 0.000 description 6
- 230000007815 allergy Effects 0.000 description 6
- 208000026935 allergic disease Diseases 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000005417 food ingredient Substances 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000005428 food component Substances 0.000 description 3
- 150000003272 mannan oligosaccharides Chemical class 0.000 description 3
- 241000282472 Canis lupus familiaris Species 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004262 Food Hypersensitivity Diseases 0.000 description 1
- 206010016946 Food allergy Diseases 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000272041 Naja Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/189—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Birds (AREA)
- Fodder In General (AREA)
Abstract
The invention provides a comfort processing technology, which contains comfort factors, has obvious effect on reducing the incidence rate of anaphylactic reaction of pets, and can reduce the incidence rate of anaphylactic reaction of pets caused by eating fish-containing food by 90-99%.
Description
Technical Field
The invention relates to a pet food processing technology, in particular to a comfortable processing technology capable of reducing the incidence of anaphylactic reaction of pets, and belongs to the field of food processing.
Background
With the increasing attention of pet-raising users to pets, the dietary habits of pets are gradually changed, and the dietary diversity of pets gradually rises. With the continued rise in pet food allergies, and the problems of pet allergies that have not been effectively addressed by current pet food formula components. The development of allergic reactions caused by the diversity of pet foods has affected the health of pets and the pet-raising experience of pet breeders. CN104938772A discloses a manufacturing method of pet food, and the invention provides an antiallergic puffed pet food using rhizome plants as starch raw materials and a preparation method thereof, but the method only aims at grains in pet feed and cannot solve the problem of fish meat protein allergy of the pet feed. In order to improve the situation, the invention provides a comfortable processing technology which can reduce the incidence rate of the allergic reaction of pets.
Disclosure of Invention
The invention provides a comfortable processing technology with the function of reducing the incidence of pet anaphylactic reaction. The comfort processing technology can effectively reduce the incidence of anaphylactic reaction of pets caused by eating the food containing fish meat, and is specifically described as follows.
The invention provides a comfortable processing technology for reducing the incidence of anaphylactic reaction of pets, which comprises three links of raw material screening, crushing and reaction, wherein a comfortable factor is added in the reaction link.
The shu factor involved in the shu processing technology of the invention is composed of one or more of protease and oligosaccharide.
The protease involved in the Shushu processing technology of the invention contains specific protease ES21 obtained by fermentation and extraction of saccharomyces cerevisiae EQ21 with the patent preservation number of CGMCC No. 23326.
The saccharomyces cerevisiae EQ21 with the preservation number of CGMCC No.23326 is preserved in the China general microbiological culture Collection center of the institute of microbiology, China academy of sciences, No. 3, West Lu 1, Beijing, Tokyo, Naja, 1 month in 2021.
The protease of the invention is a commercially available protease except the specific protease ES21, and can be obtained by one of ordinary skill in the art without any creative effort.
The comfort processing technology of the invention relates to oligosaccharide which is composed of one or more of fructo-oligosaccharide, soybean oligosaccharide, chitosan oligosaccharide and mannan oligosaccharide.
The oligosaccharides of the present invention are commercially available oligosaccharides and can be obtained by one of ordinary skill in the art without any creative effort.
The comfort processing technology of the invention is characterized in that the addition amount of comfort factors in a reaction link is 1-10% by weight percent.
Furthermore, the amount of the related comfort factors in the reaction link is 3 to 5 percent by weight.
The screening link involved in the Shu processing technology of the invention needs sensory evaluation without mucus, mildew and plaque and rancidity flavor.
The comfortable processing technology of the invention relates to a crushing link which uses a crushing sieve sheet with the aperture of 1 mm-10 mm.
In the reaction link, raw materials need to continuously react for 24 to 36 hours in a reaction kettle under the conditions of normal temperature and normal pressure.
The pet food components are applied to the preparation of puffed pet food, wet pet food, baked pet food, cold rolled pet food, air dried pet food, pet snacks and pet health care products.
The pet food component of the present invention finds application in human foods, pet foods, human and pet co-feeds, and animal feeds.
Description of the drawings:
FIG. 1: pet feeding table 1 comparative pet allergy incidence rates of example formula versus commercial cat food formula 1
FIG. 2: pet feeding table 2 comparative graph of pet allergy incidence for example formula versus commercial cat food formula 2
FIG. 3: table 3 Pet feeding Table 3 comparison of the incidence of Pet allergy in example formula versus commercial Cat food formula 3
FIG. 4: table 4 comparative pet allergy incidence rates for example formula versus commercial cat food formula 4
FIG. 5: table 5 Pet feeding Table 5 comparison of the incidence of Pet allergy in example formula versus commercial Cat food formula 5
Example 1:
the following (table 1) is an exemplary formulation of the comfort factor in the reaction chain of the comfort process of the present invention, with the amounts of each material provided on a weight percent basis.
TABLE 1 Pet food ingredient comfort factor ingredient table
| Ingredient name | wt％ |
| Protease |
20 |
| Specific protease ES21 | 30 |
| |
10 |
| Soybean |
20 |
| Chitosan |
20 |
The addition amount of the comfort factor in the reaction link is 1 percent by weight; in the crushing step, the aperture of a crushing sieve sheet is 1 mm; in the reaction link, under the condition of normal temperature and normal pressure, the raw materials need to continuously react in a reaction kettle for 24 hours.
The results of the effect test are shown in the figure (fig. 1) of the specification.
The above example (table 1) was able to reduce the incidence of allergic reactions in pets by 90%.
Note: the experiment is completed in the life science center of Chinese agriculture university, and the data is derived from 240-hour test results of 35 adult cats in a tracking test.
Example 2:
the following (table 2) is an exemplary formulation of the comfort factor in the reaction chain of the comfort process of the present invention, with the amounts of each material provided on a weight percent basis.
TABLE 2 Pet food ingredient formula
| Ingredient name | wt％ |
| Specific protease ES21 | 30 |
| Protease |
20 |
| Soybean |
10 |
| Mannan |
40 |
The addition amount of the comfort factor in the reaction link is 3 percent by weight; in the crushing step, the aperture of a crushing sieve sheet is 10 mm; in the reaction link, under the condition of normal temperature and normal pressure, the raw materials need to continuously react in a reaction kettle for 36 hours.
The results of the effect test are shown in the figure (fig. 2) of the specification.
The above example (table 2) was able to reduce the incidence of allergic reactions in pets by 92%.
Note: the experiment is completed in the life science center of Chinese agriculture university, and the data is derived from 240-hour test results of 38 adult cats in a tracking test.
Example 3:
the following (table 3) is an exemplary formulation of the comfort factor in the reaction chain of the comfort process of the present invention, with the amounts of each material provided on a weight percent basis.
TABLE 3 ingredient table of pet food component comfort factor
| Ingredient name | wt％ |
| Specific protease ES21 | 20 |
| Chitosan oligosaccharide | 80 |
The addition amount of the comfort factor in the reaction link is 4 percent by weight; in the crushing step, the aperture of a crushing sieve sheet is 5 mm; in the reaction link, under the condition of normal temperature and normal pressure, raw materials need to continuously react in a reaction kettle for 30 hours.
The results of the effect test are shown in the figure (fig. 3) of the specification.
The above example (table 3) was able to reduce the incidence of allergic reactions in pets by 93%.
Note: the experiment is completed in the life science center of Chinese agriculture university, and the data is from 240-hour test results of 45 adult dogs in tracking test.
Example 4:
the following (table 4) is an exemplary formulation of the comfort factor in the reaction chain of the comfort process of the present invention, with the amounts of each material provided on a weight percent basis.
TABLE 4 Pet food ingredient comfort factor ingredient table
| Ingredient name | wt％ |
| Specific protease ES21 | 40 |
| Fructo-oligosaccharide | 60 |
The addition amount of the comfort factor in the reaction link is 5 percent by weight; in the crushing step, the aperture of a crushing sieve sheet is 2 mm; in the reaction link, under the condition of normal temperature and normal pressure, raw materials need to continuously react in a reaction kettle for 26 hours.
The results of the effect test are shown in the figure (fig. 4) of the specification.
The above example (table 4) was able to reduce the incidence of allergic reactions in pets by 94%.
Note: the experiment is completed in the life science center of Chinese agriculture university, and the data is derived from 240-hour test results of tracking tests of 42 adult dogs.
Example 5:
the following (table 5) is an exemplary formulation of the comfort factor in the reaction chain of the comfort process of the present invention, with the amounts of each material provided on a weight percent basis.
TABLE 5 Pet food ingredient comfort factor ingredient table
| Ingredient name | wt％ |
| Specific protease ES21 | 60 |
| |
40 |
The addition amount of the comfort factor in the reaction link is 10 percent by weight; in the crushing step, the aperture of a crushing sieve sheet is 7 mm; in the reaction link, under the condition of normal temperature and normal pressure, raw materials need to continuously react for 32 hours in a reaction kettle.
The results of the effect test are shown in the figure (fig. 5) of the specification.
The above example (table 5) was able to reduce the incidence of allergic reactions in pets by 99%.
Note: the experiment is completed in the life science center of Chinese agriculture university, and the data is derived from 240-hour test results of 39 adult cat tracking tests.
The invention includes combinations of the described aspects and the described preferred features unless such combinations are explicitly excluded or expressly avoided.
The section headings used herein are for organizational purposes only and are not to be construed as limiting the subject matter described.
Aspects and embodiments of the invention are shown by way of example. Further aspects and embodiments will be apparent to those skilled in the art. The documents mentioned herein are incorporated by reference.
Claims (11)
1. A comfortable processing technology for reducing the incidence rate of anaphylactic reaction of pets comprises three links of raw material screening, crushing and reaction, and is characterized in that a comfortable factor is added in the reaction link.
2. The comfort process according to claim 1, wherein the comfort factor is one or more of protease and oligosaccharide.
3. The process according to claim 2, wherein the protease is a specific protease ES21 obtained by fermentation and extraction of Saccharomyces cerevisiae EQ21 with the patent deposit number of CGMCC No. 23326.
4. The comfort process according to claim 2, wherein the oligosaccharide is one or more of fructo-oligosaccharide, soy-oligosaccharide, chito-oligosaccharide, and manno-oligosaccharide.
5. The comfort process according to claim 1, wherein the comfort factor is added in the reaction step in an amount of 1-10% by weight.
6. The comfort process according to claim 5, wherein the comfort factor is added in the reaction step in an amount of 3-5% by weight.
7. A process according to claim 1, wherein said screening step is conducted without sensory evaluation of slime, plaque, rancidity.
8. The comfort process according to claim 1, wherein the crushing step uses a crushing sieve with a pore size of 1mm to 10 mm.
9. The comfort process according to claim 1, wherein in the reaction step, the raw materials are continuously reacted in the reaction kettle for 24-36 hours under normal temperature and pressure conditions.
10. The comfort process of claim 1, wherein the comfort process is applied to the preparation of puffed pet food, wet pet food, baked pet food, cold pet food, air-dried pet food, pet snacks and pet health products.
11. The comfort process of claim 1 wherein said comfort process is used in human food, pet food, human pet food, and animal feed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111075690.3A CN113768048A (en) | 2021-09-14 | 2021-09-14 | Comfortable processing technology for reducing morbidity of anaphylactic reaction of pets |
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|---|---|---|---|
| CN202111075690.3A CN113768048A (en) | 2021-09-14 | 2021-09-14 | Comfortable processing technology for reducing morbidity of anaphylactic reaction of pets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113768048A true CN113768048A (en) | 2021-12-10 |
Family
ID=78843715
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111075690.3A Pending CN113768048A (en) | 2021-09-14 | 2021-09-14 | Comfortable processing technology for reducing morbidity of anaphylactic reaction of pets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113768048A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042825A (en) * | 2020-10-20 | 2020-12-08 | 山东汉欧生物科技有限公司 | High-fresh-meat pet food and preparation method thereof |
| CN112841418A (en) * | 2020-12-28 | 2021-05-28 | 哆吉(北京)生物技术有限公司 | Pet food component with intestinal protection function |
-
2021
- 2021-09-14 CN CN202111075690.3A patent/CN113768048A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042825A (en) * | 2020-10-20 | 2020-12-08 | 山东汉欧生物科技有限公司 | High-fresh-meat pet food and preparation method thereof |
| CN112841418A (en) * | 2020-12-28 | 2021-05-28 | 哆吉(北京)生物技术有限公司 | Pet food component with intestinal protection function |
Non-Patent Citations (1)
| Title |
|---|
| 常美楠 等: "功能性低聚糖及其缓解机体过敏反应的研究进展", 动物营养学报 * |
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