JP2019187255A - Palatability improving agent - Google Patents

Abstract

To provide a method for producing a palatability improving agent by a simplified process, as compared with the conventional palatability improving agent obtained by a Maillard reaction through a water-soluble solvent.SOLUTION: A method for producing a palatability improving agent includes a step of sealing a powdery raw material containing amino acids and reducing sugar in a container and subjecting it to dry heating treatment at a product temperature of 80 to 180°C for 5 to 200 minutes.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a palatability improver used for pet food and the like and a method for producing the same.

Pet foods are dry type (moisture content of about 10% or less), semi-moist type (water content 20-40% unfoamed), soft dry type (heated foam with water content 20-40%), There are four types of wet type (water content of about 70%, canned foods).
In the wet type pet food, livestock meat, fish meat and the like can be blended as they are or after being appropriately processed, so that they have high palatability for pet animals. On the other hand, it is easy to shift the nutritional balance.
The dry type, semi-moist type, and soft dry type are capable of producing a large amount of homogeneous pet food and can easily adjust nutritional components. However, there is a problem that these pet foods are inferior in palatability for pet animals compared to wet type pet foods.
Therefore, it is common to mix a palatability improver with a raw material to produce a pet food, or to attach or coat the palatability improver on the surface of the manufactured pet food. In particular, in dry-type pet food, it is common to attach / coat a palatability improver that has been made into a dry powder on its surface.
As such a palatability improver, a raw material containing an amino compound (amino acid, peptide and protein) obtained by hydrolyzing livestock meat, fish meat, yeast, etc. with an enzyme, acid, etc. may contain reducing sugar as needed. A Maillard extract is known that causes Maillard reaction by addition and heat treatment, and improves palatability by Maillard reaction products such as aroma components. Since the Maillard reaction is easy to proceed in an aqueous solution and the reaction is easy to control, the Maillard extract is usually prepared as a mixed aqueous solution of reducing sugars, amino acids, extract extracts, etc. as raw materials at 90 to 150 ° C. It is common to carry out the Maillard reaction which is produced by heating, ie via a water-soluble solvent.
When such a palatability improver is used for the surface adhesion or surface coating of non-wet type pet foods, especially dry type pet foods, if the obtained Maillard type extract is used as an aqueous solution, the texture and the maintenance of the pet food are maintained. Since the shape is remarkably impaired, it is necessary to dry powder the aqueous solution by spray drying, vacuum drying, air drying or the like. Although the palatability improving effect of the palatability improving agent manufactured in this way is excellent, there is a problem that a multi-stage manufacturing process is required and the cost for manufacturing becomes high.
Conventionally, as a powder-like palatability improver, Patent Document 1 is obtained by simmering a crudely pulverized poultry or livestock liver, treating it with a prothesis, adding dextrin and sodium glutamate, and heating and drying by spray drying or the like. A powdery palatability improver for pet food is disclosed. Patent Document 2 discloses a palatability enhancer obtained by treating a raw material containing protein and lipid with a protease, further treating with a lipase, and then adding a reducing sugar and a nitrogen compound and heating (Maillard reaction). Has been. Moreover, drying this and making it into a powder form is also disclosed as one aspect. Patent Document 3 describes an improvement in palatability having a health function by an antioxidant effect obtained by treating a raw material containing collagen with a protease, adding a reducing sugar such as xylose, and causing a Maillard reaction by heating. Agents are disclosed. This palatability improver is used as a dry powder and sprinkled on pet food. Patent Document 4 discloses that a liquid yeast extract obtained by an enzymatic decomposition method based on a conventional method is heated at 70 to 100 ° C. (substantially a Maillard reaction) and then powdered into dry powder to improve the palatability with added flavor. Agents are disclosed. Patent Document 5 discloses a visceral extract obtained by pulverizing a supernatant obtained by subjecting a heat-treated product and / or a crushed visceral product of livestock to a solid-liquid separation after enzymatic decomposition, and a dry powder yeast and / or yeast. A palatability improver is disclosed in which a yeast extract obtained by pulverizing a supernatant obtained by solid-liquid separation after enzymatic decomposition is blended at a ratio of 1: 4 to 4: 1 in terms of solid content. Patent Document 6 discloses a Maillard flavor composition obtained by heating a structured lipid phase (water-in-oil emulsion) encapsulating saccharides and amino acids to advance a Maillard reaction. Although the raw materials of the palatability improver disclosed in Patent Documents 1 to 6 are various, the manufacturing cost tends to be high because the dry powdering step is indispensable after the Maillard reaction via the water-soluble solvent.

JP2012-139135 Special table 2011-510621 JP 2010-99901 Japanese Patent Application No. 2004-121022 JP-A-11-127797 Special table 2011-526781

  Provided is a method for producing a palatability improver in which the production process is simplified with respect to a palatability improver obtained by a Maillard reaction via a conventional water-soluble solvent.

  The present inventors have prepared a palatability improver obtained by a conventional Maillard reaction via a water-soluble solvent by sealing a powdery raw material containing amino acids and a reducing sugar in a container and subjecting to dry heat treatment under a predetermined condition. In order to complete the present invention, it has been found that a palatability improver having the same effect as above can be obtained, and a manufacturing method of the palatability improver in which the manufacturing process required in the conventional method is simplified is found. It came.

That is, the present invention is as follows.
[1] A method for producing a palatability improver comprising a step of sealing a powdery raw material containing amino acids and a reducing sugar in a container and subjecting to a dry heat treatment for 5 to 200 minutes at a product temperature of 80 to 180 ° C.
[2] The method for producing a palatability improver according to [1], wherein the amount of amino acids is 0.5 to 20% by mass with respect to the total amount of the powdery raw material.
[3] The method for producing a palatability improver according to [1] or [2], wherein the amount of reducing sugar is 0.5 to 20% by mass with respect to the total amount of the powdery raw material.

  According to the present invention, a powdery raw material is sealed in a container and subjected to dry heat treatment, so that a palatability component due to the Maillard reaction is generated in the same manner as in the case where a water-soluble solvent is mediated. It is possible to produce a palatability improver. Further, since the manufacturing process can be simplified, the manufacturing cost can be significantly reduced.

The result of having measured the aromatic component of palatability improver A2 (Example 2) obtained by dry heat processing with the gas chromatograph mass spectrometer is shown.

  The present invention is a method for producing a palatability improver comprising a step of sealing a powdery raw material containing amino acids and a reducing sugar in a container and subjecting to a dry heat treatment for 5 to 200 minutes at a product temperature of 80 to 180 ° C.

  In the present invention, “amino acids” are amino acids (regardless of α, β, γ type) and their derivatives, and are histidine, arginine, isoleucine, leucine, lysine, hydroxylysine, phenylalanine, tyrosine, tryptophan, valine, asparagine, asparagine. Acid, serine, glutamine, glutamic acid, proline, hydroxyproline, glycine, alanine, threonine, methionine, cystine, cysteine, thyroxine, ornithine, citrulline, hydroxyproline, hydroxylysine and the like, and these are single or multiple amino acids, For example, it may be used as a mixture of 1 to 8 amino acids. The amino acids can be used in an amount of preferably 0.5 to 20% by mass, more preferably 0.5 to 15% by mass, more preferably 1 to 10% by mass with respect to the total amount of the powdery raw material. As the amount of amino acids increases, the amount of Maillard reaction products generated increases and the palatability tends to improve, but at the same time, the raw material costs tend to increase.

In the present invention, “reducing sugar” refers to sugars (aldose and ketose) having a free aldehyde group or a ketone group in the molecule and exhibiting reducibility. The reducing sugar may be any of monosaccharide, disaccharide, oligosaccharide and polysaccharide, and is preferably monosaccharide or disaccharide. Reducing sugars are classified according to the number of carbon atoms from triose to hexose, but pentose and hexose are preferred because the chain reaction of the Maillard reaction proceeds and aromatic and flavor compounds are easily generated. From the viewpoint of availability, glucose (glucose) and xylose are most preferable for aldoses, and fructose (fructose) is most preferable for ketoses. A mixture of a plurality of reducing sugars, for example, 1 to 5 kinds of reducing sugars may be used. The reducing sugar is preferably 0.5 to 20% by mass, more preferably 0.5 to 5%, based on the total amount of the powdery raw material. It can be used in the range of 15% by mass, more preferably 1 to 10% by mass. As the amount of reducing sugar increases, the amount of Maillard reaction products generated increases and the palatability tends to improve, but at the same time, the raw material costs tend to increase.

  As a powdery raw material in this invention, the raw material used for normal pet food other than the said amino acids and reducing sugar can be used. Examples of such raw materials include cereals (corn, wheat, barley, rice, rye, buckwheat, etc.), terrestrial and / or underground starches (cornstarch, sweet potato, potato, etc.), livestock and / or poultry, etc. Meat (chicken, pig, cow, horse, sheep, etc.), seafood (tuna, bonito, horse mackerel, sardine, shrimp, etc.), by-products of plant processed foods (okara, soybean meal, rice bran, wheat bran, gluten feed, etc.) ), Vegetable proteins (wheat protein, corn protein, gluten, etc.), fats and oils (beef fat, pork fat, chicken fat, fish oil, vegetable oils and fats), eggs (including processed products), milk (including processed products) ), Vegetables, yeasts, and the like, and those that are in powder form can be used as they are, and those that are not so can be processed into powder, extract powder, and the like.

The production method of the present invention includes a step of sealing the powdery raw material in a container and performing a dry heat treatment.
In the present invention, the “dry heat treatment” is a method of heating a raw material without adding water or water vapor, and is a heat treatment in which water in the raw material is positively evaporated. For example, there is a heat treatment method in which the raw material is heated by being exposed to gas or solid-mediated conduction heat, radiant heat, radiant heat, hot air, electromagnetic waves (microwaves) or the like. As a means for the dry heat treatment, known means can be used, and for example, a hot air dryer, a kneader, or the like can be used.

By sealing the powdery raw material in a container and subjecting it to a dry heat treatment, the powdered raw material containing amino acids and reducing sugars is prevented from being scattered in the air, resulting in improved palatability. A sufficient amount can remain in the powdered raw material.
In the present invention, the “container” can be used without particular limitation as long as it can contain and seal a powdery raw material and can withstand dry heat treatment. For example, a metal sealed container can be used.

In the present invention, the treatment temperature of the dry heat treatment is such that the product temperature of the powdery raw material is in the range of 80 to 180 ° C, preferably in the range of 100 to 150 ° C, more preferably in the range of 120 to 140 ° C. If it is the range of 80-180 degreeC, the production amount of the Maillard reaction product of sufficient quantity for palatability improvement can be obtained, without bad influence on palatability, such as generation | occurrence | production of a burning odor.
The time for the dry heat treatment in the present invention is 5 to 200 minutes, preferably 15 to 100 minutes, more preferably 30 to 60 minutes after the product temperature of the powder mixture reaches the above temperature, and is appropriately adjusted according to the dry heat treatment temperature. can do. If it is the range for 5 to 200 minutes, the production amount of the Maillard reaction product of sufficient quantity for palatability improvement can be obtained, without bad influence on palatability, such as generation | occurrence | production of a burning odor.

  EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1: Manufacture of dry pet food for dogs Corn 50 parts by weight, flour 16 parts by weight, soybean meal 12 parts by weight, chicken meal 8 parts by weight, meat meal 7 parts by weight, wheat bran 5 parts by weight, minerals (carbonic acid) Manganese, zinc carbonate, iron sulfate, copper sulfate, calcium iodate, cobalt sulfate) 1 part by weight, vitamins (A, B1, B2, B6, B12, C, D3, E, K3, nicotinic acid, pantothenic acid, folic acid After mixing 1 part by weight of biotin), add 20 parts by weight of water, feed it to a single screw extruder (Model X-20, manufactured by Wenger), knead it at a temperature of 140 ° C., extrude it from a die, and cut it. The dried dog food granules (diameter 10 mm, length 10 mm) were produced by drying with a hot air dryer (PH-202 manufactured by Espec Corp.) at 120 ° C. for 20 minutes so that the water content was 8 to 10%. .

Production Example 2: Preparation of a palatability improver for dogs by aqueous solution heating (prior art) and dry heat treatment (present invention) (aqueous solution heating)
10 parts by weight of wheat flour, 3 parts by weight of xylose and 1 part by weight of alanine are mixed with 100 parts by weight of water, the reaction mixture heated at 100 ° C. for 60 minutes in an autoclave is naturally cooled and then frozen, and then freeze-dried for palatability. An improver B1 (Control Example 1) was obtained.
(Dry heat treatment)
10 parts by weight of flour, 3 parts by weight of xylose and 1 part by weight of alanine are sealed in a metal can (10 to 20 g of sample is placed in a cylindrical aluminum container having a diameter of 11 to 12 cm and a height of 3 cm, and spread thinly. The same applies to the following experiments) After heating for 20 minutes with a hot air dryer at 135 ° C., it was naturally cooled to obtain a palatability improver A1 (Example 1).

Production Example 3: Dog Dry Type Pet Food Coated with Taste Improvement Agent 94 parts by mass of dry food granules obtained in Production Example 1 were placed in a rotary drum mixer. 5 parts by weight of beef tallow heated to 75 ° C. was dropped and applied while stirring the dry food granules. Next, a dry type pet food for dogs in which 1 part by mass of each of the palatability improver B1 or the palatability improver A1 is dropped while stirring the dry food grains and applied uniformly to apply the palatability improver. Obtained.

Preference test 1
150 g each of the pet food B1 applied with the palatability improver B1 obtained in Production Example 3 and the pet food A1 applied with the palatability improver A1 were placed in separate food dishes. 5 dogs are put in separate kennels, 2 kinds of pet food are given at the same time, and they are allowed to feed freely between 2pm and 4pm. It was. The palatability was determined by the following formula, and the results are shown in Table 1.
Formula: Feeding amount of pet food A1 / (feeding amount of pet food B1 + feeding amount of pet food A1) × 100

Table 1

  There was no difference in palatability between the case of heating in an aqueous solution and the case of dry heat treatment.

Qualitative test: confirmation of Maillard reaction product by dry heat treatment 10 parts by weight of brewer's yeast, 1 part by weight of xylose, 0.5 part by weight of methionine, 0.5 part by weight of glycine are sealed in a metal can and heated with a 135 ° C hot air dryer. It heated for 30 minutes and obtained palatability improvement A2 (Example 2). As a result of measuring the aromatic component of the obtained palatability improver A2 with a gas chromatograph mass spectrometer, 3-methylthiopropanal, which is a Maillard reaction product of methionine and reducing sugar, was detected. The results are shown in FIG.
From this result, it was confirmed that the Maillard reaction occurred in the production method including the dry heat treatment step of the present invention as well as the Maillard reaction by heating in the conventional aqueous solution.

Production Example 4: Examination of Dry Heat Treatment Conditions After thoroughly mixing the powdery raw materials described in the blending table of Table 2, they are sealed in a metal container, put into a hot air dryer, and dried under the heating conditions described in Table 2. Heat treated. After completion of the dry heat treatment, it was naturally cooled to obtain a palatability improver A3 (Example 3) and a palatability improver C1 (Comparative Example 1).

Table 2
* A compound in which two molecules of cysteine are oxidized and bonded via a disulfide bond.

Production Example 5: Production of Dog Dry Pet Food Coated with Taste Improvement Agent 94 parts by mass of dry food granules obtained in Production Example 1 were placed in a rotary drum mixer. 5 parts by weight of beef tallow heated to 75 ° C. was dropped and applied while stirring the dry food granules. Next, 1 part by mass of each of the palatability improver A3 and the palatability improver C1 produced in Production Example 4 was added dropwise while stirring the dry food grains, and applied so as to be uniform. Pet foods A3 and C1 were obtained.

Preference test 2
150 g of the pet food A3 and C1 of Example 3 and Comparative Example 1 were placed in separate food dishes, respectively, and the test was conducted in the same manner as the palatability test 1. The palatability was determined by the following formula, and the results are shown in Table 3.
Formula: Feeding amount of pet food A3 / (feeding amount of pet food A3 + feeding amount of pet food C1) × 100

Table 3

  The palatability improver of Example 3 showed excellent palatability relative to the palatability improver of Comparative Example 1. This is thought to be due to the fragrant fragrance component produced by the Maillard reaction.

Manufacture example 6 Manufacture of the dog dry type pet food which apply | coated the commercially available palatability improver It replaced with the palatability improver manufactured by manufacture example 4, and used the commercially available yeast extract (Nippon Paper Chemicals: SK yeast extract). Was obtained in the same manner as in Production Example 3 to obtain Pet Food B2 of Control Example 2.

Preference test 3
150 g of the pet foods A2 and B2 of Example 2 and Control Example 2 were placed in separate food dishes, respectively, and the test was performed in the same manner as the palatability test 1. The palatability was obtained by the following formula, and the results are shown in Table 4.
Formula: Feeding amount of pet food A2 / (feeding amount of pet food A2 + feeding amount of pet food B2) × 100

Table 4

  The palatability improver A2 (Example 2) of the present invention was superior in palatability than the yeast extract (Control Example 2), which is a conventional palatability improver.

Production Example 7 Production of dry pet food for cats 40 parts by weight of corn, 15 parts by weight of wheat flour, 8 parts by weight of soybean meal, 5 parts by weight of corn gluten meal, 8 parts by weight of chicken meal, 7 parts by weight of meat meal, 15 parts by weight of fish meal , 1 part by weight of minerals (manganese carbonate, zinc carbonate, iron sulfate, copper sulfate, calcium iodate, cobalt sulfate), vitamins (A, B1, B2, B6, B12, C, D3, E, K3, nicotinic acid , Pantothenic acid, folic acid, biotin) 1 part by mass is thoroughly mixed, then 20 parts by mass of water is added, and the mixture is supplied to a single screw extruder (Model X-20, manufactured by Wenger). After extruding and cutting, cat dried food grains (diameter: 10mm, length) dried at 120 ° C for 20 minutes with hot air dryer (PH-202 manufactured by Espec Corp.) so that the water content is 8-10%. 10 mm).

Manufacture example 8 Manufacture of the palatability improver for cats by dry heat treatment After sufficiently mixing each powdery material described in the recipe of Table 5, it is sealed in a metal container, put into a hot air dryer, and described in Table 5 Dry heat treatment was performed under the following heating conditions. After completion of the dry heat treatment, it was naturally cooled to obtain a palatability improver A4 (Example 4), a palatability improver C2 (Comparative Example 2) and a palatability improver C3 (Comparative Example 3).

Table 5 Recipe

Production Example 9 Production of Cat Dry Type Pet Food Coated with Taste Improvement Agent 94 parts by mass of dry food granules obtained in Production Example 7 were placed in a rotary drum mixer. 5 parts by weight of beef tallow heated to 75 ° C. was dropped and applied while stirring the dry food granules. Next, 1 part by mass of each of the palatability improvers A4, C2 and C3 produced in Production Example 8 was added dropwise while stirring the dry food granules, and applied uniformly so that Example 4 and Comparative Examples 2 and 3 Pet foods A4, C2 and C3 were obtained.

Preference test 4: 100 g of the cat food A4 and C2 for cats of Example 4 and Comparative Example 2 was placed in separate food dishes. Five cats are put in individual cat houses, and the pet foods A4 and C2 of Example 4 and Comparative Example 3 are simultaneously given and allowed to freely feed from 4 pm to 9 am the next morning. The palatability test was conducted. The preference was determined by the following formula, and the results are shown in Table 6.
Formula: Pet food A4 food intake / (pet food A4 food intake + pet food C2 food intake) × 100

Table 6

  The palatability improver of Example 4 showed excellent palatability over Comparative Example 2. This is thought to be due to the fragrant fragrance component produced by the Maillard reaction.

Preference test 5
100 g of the pet food A4 and C3 for cats of Example 4 and Comparative Example 3 was placed in separate food dishes. The test was carried out in the same manner as the palatability test 4. The palatability was determined by the following formula, and the results are shown in Table 7.
Formula: Feeding amount of pet food A4 / (feeding amount of pet food A4 + feeding amount of pet food C3) × 100

Table 7

  The palatability improver of Example 4 showed excellent palatability over Comparative Example 3. Since the palatability improver of Comparative Example 3 was dry-heat treated at a high temperature of 182 ° C., a burnt odor was generated, and a bitter taste due to scorch was imparted, which is considered to be inferior in palatability.

Claims (3)

  A method for producing a palatability improver comprising a step of sealing a powdery raw material containing amino acids and reducing sugars in a container and subjecting to a dry heat treatment for 5 to 200 minutes at a product temperature of 80 to 180 ° C.   The manufacturing method of the palatability improving agent of Claim 1 whose quantity of amino acids is 0.5-20 mass% with respect to the whole quantity of a powdery raw material.   The manufacturing method of the palatability improving agent of Claim 1 or 2 whose quantity of a reducing sugar is 0.5-20 mass% with respect to the whole quantity of a powdery raw material.