JP2021023239A - Flavor oil for pet food and method for producing the same - Google Patents

Abstract

To provide methods for producing a flavor oil for pet food which has a high palatability for dogs and cats, particularly a strong fresh scent, when used in a pet food, without using as flavor materials spices that may cause harmful biological reactions when eaten by dogs and cats, and green onions, garlic, ginger, and the like.SOLUTION: The above problem can be solved by a method for producing a flavor oil for pet food comprising heating a mixture of oil and fat and a flavoring material that is a proteinaceous material at 25 to 130°C for 0.5 to 190 minutes.SELECTED DRAWING: None

Description

The present invention relates to a flavor oil for pet food and a method for producing the same.

Flavor oil is a mixture of heated oil, vegetables such as green onions, garlic and ginger, and seafood and livestock meat, and the flavor and flavor of these ingredients are transferred to fats and oils. Is. By using the flavor oil for cooking foods, it is possible to easily impart a good flavor, and many attempts have been made in the food field to produce a more characteristic flavor oil.
Flavor oils have not been used much in pet food due to their high price. In addition, many of the spices and flavored vegetables used in flavor oils are harmful to pets such as dogs and cats, and since dogs and cats have a different odor from humans, pets are used as flavor oils for humans. In many cases, the palatability of the dog did not increase.
Generally, flavor oils for foods are known as a method of adding shredded or ground vegetables to vegetable edible oils and fats, heating the temperature to a higher temperature, holding the oil in a heated state as necessary, and then collecting the oil phase. (For example, Patent Document 1). Patent Document 2 describes a method for producing a flavor oil by heating fats and oils, vegetables and sugar at 90 to 180 ° C.
However, the flavor oil obtained by the conventional production method as in Patent Document 1 has a problem that the flavor is weak. Further, in Patent Document 2, any of onions, garlic, ginger and leeks is used as vegetables, which may cause harm to pets such as dogs and cats (may cause hemolysis). , Cannot be used for pets. In addition, these prior art documents do not describe the use of flavor oils to improve the palatability of pets.

Japanese Unexamined Patent Publication No. 56-58450 Japanese Unexamined Patent Publication No. 2013-201905

High palatability for dogs and cats when used in pet food without using spices, leeks, garlic, ginger, etc., which can cause harmful biological reactions when eaten by dogs and cats Provided is a method for producing a flavor oil for pet food, which has a particularly strong fresh aroma.

The present inventors prepare pet food using a flavor oil obtained by a method including a step of heating a mixture of a fat and oil and a flavor material which is a proteinaceous material at 25 to 130 ° C. for 0.5 to 190 minutes. It was found that when it was produced, it had a high palatability for dogs and cats, and the present invention was completed.

That is, the present invention is as follows.
[1] A method for producing a flavor oil for pet food, which comprises a step of heating a mixture of a fat and oil and a flavor material which is a protein material at 25 to 130 ° C. for 0.5 to 190 minutes.
[2] The production method according to the above [1], wherein 0.5 to 250 parts by mass of a flavor material is used with respect to 100 parts by mass of the total amount of fats and oils.
[3] The production method according to the above [1] or [2], wherein the proteinaceous raw material is a hydrolyzate of an animal protein.
[4] The production method according to any one of [1] to [3] above, further comprising a step of solid-liquid separation at a temperature equal to or higher than the melting point of the fat and oil to recover the fat and oil.

According to the present invention, spices that may cause harmful biological reactions when eaten by dogs and cats, and when used in pet food without using green onions, garlic, ginger, etc. as flavor materials, It is possible to provide a flavor oil for pet food, which has a high palatability for cats.

The present invention is a method for producing a flavor oil for pet food, which comprises a step of heating a mixture of a fat and oil and a flavor material which is a protein material at 25 to 130 ° C. for 0.5 to 190 minutes.

In the production method of the present invention, the "fat and oil" can be used without particular limitation as long as it is for food or feed. For example, vegetable oils such as corn oil, olive oil, soybean oil, safflower oil, rice oil, palm oil, rapeseed oil, palm oil and palm kernel oil, animal fats and oils such as beef tallow, lard and chicken oil, butter. And so on. They can be used as they are, or by hydrogenation, transesterification with other fats and oils, and processing such as decomposition. The fat and oil may be one kind, or a mixture of a plurality of fats and oils.

In the production method of the present invention, the "flavor material" is a protein material, and any protein material for food or feed can be used without particular limitation. For example, livestock meat, seafood, milk, yeast and the like.
As the livestock meat, for example, beef, pork, chicken, horse meat, lamb and their internal organs, meals and the like can be used. Meals refer to powdery raw materials obtained by removing fat from animal raw materials such as beef, pork, and chicken and drying them.
As the seafood, for example, seafood and freshwater products such as bonito, tuna, tai, horse mackerel, mackerel, squid, and salmon, their internal organs, and fish meal can be used. Fish meal refers to a powdered raw material that has been dried by removing fat from fish. In addition, crustaceans such as shrimp and crab, and shellfish such as clams, oysters, scallops, and clams are also included in seafood.
Milks include milk and dairy products. As the milk, for example, milk, whole milk powder, skim milk powder, cheese, cream, evaporated milk, sweetened milk, buttermilk, buttermilk powder and the like can be used.
As the yeasts, yeasts such as baker's yeast, brewer's yeast, and torula yeast, and extracts obtained by decomposing them can be used.
These proteinaceous materials can be used as they are, but they can also be used in the form of shredded products, pastes, liquids, dried products, frozen processed products, and essential oils, extracts, and decomposition products obtained from them. It can also be used.
The proteinaceous material is preferably a hydrolyzate of protein. The protein hydrolyzate is obtained by hydrolyzing the above-mentioned livestock meat, seafood, milk, and yeast by a conventional method (hot water decomposition, acid decomposition, enzymatic decomposition, etc.). Examples of such protein hydrolyzates include livestock meat hydrolyzate, seafood hydrolyzate, milk hydrolyzate, animal protein hydrolyzate such as yeast hydrolyzate (yeast extract), and soybean protein hydrolyzate. Examples thereof include hydrolyzates of vegetable proteins such as hydrolysates and hydrolysates of wheat proteins. More preferably, animal protein hydrolyzates such as livestock meat hydrolyzate, seafood hydrolyzate, milk hydrolyzate, and yeast hydrolyzate (yeast extract) are used.
The above-mentioned various flavor materials can be used alone or as a mixture of two or more kinds.

In the production method of the present invention, 0.5 to 250 parts by mass of a flavor material is preferably used with respect to 100 parts by mass of the total amount of fats and oils. The palatability tends to increase as the amount of the flavor material increases with respect to 100 parts by mass of the total amount of fats and oils, but when the amount of the flavor material exceeds 250 parts by mass, it tends to be difficult to separate the flavor oil into individual liquids. More preferably, 1 to 200 parts by mass is used with respect to 100 parts by mass of the total amount of fats and oils, and more preferably 5 to 100 parts by mass is used with respect to 100 parts by mass of the total amount of fats and oils.

In the production method of the present invention, if necessary, auxiliary raw materials other than fats and oils and flavor materials, which are proteinaceous materials, may be used during heating. Examples of auxiliary raw materials include additives such as vegetables, fruits, brewed products, amino acids, sugars, nucleic acids, inorganic salts, quality improvers, antioxidants, preservatives, and emulsifiers.

In the production method of the present invention, the step of heating the mixture of the fat and oil and the flavor material which is a protein material is not particularly limited, but for example, the fat and oil and the flavor material which is a protein material are mixed. To a desired temperature, only the fat and oil are heated to reach the desired temperature, and then the flavor material is added to heat the mixture. The flavor material and the fat and oil can be mixed and heated to a desired temperature. In either case, it is desirable to heat while stirring in a sealed state. The heating means is not particularly limited, and for example, an oil bath, a water bath, an incubator, a burner, an electric heating device, a high-pressure steam kettle, a Joule heating device, or the like can be used.
In the production method of the present invention, the heating temperature is 25 to 130 ° C., preferably 30 to 120 ° C., more preferably 40 to 115 ° C. When the heating temperature is 25 to 130 ° C., the effect of the present invention can be obtained.
In the production method of the present invention, the heating time is 0.5 to 190 minutes, preferably 1 to 180 minutes, more preferably 20 to 150 minutes, and even more preferably 30 to 100 minutes. If the heating time is 0.5 to 190 minutes, the effect of the present invention can be obtained.

The flavor oil obtained by the production method of the present invention may be used as it is as a flavor oil after cooling, or may be used as a flavor oil in which the solid portion derived from the flavor material is removed by solid-liquid separation and only the oil layer is recovered. Good.

The production method of the present invention may further include a step of solid-liquid separation at a temperature equal to or higher than the melting point of the fat and oil to recover the fat and oil. For solid-liquid separation, for example, known separation means such as centrifugation, filter press, and screw press can be preferably used.
With respect to the flavor oil containing a solid portion derived from the flavor material, the flavor oil obtained by solid-liquid separation and recovering only the oil layer reduces microbial contamination and facilitates long-term storage. Further, it is more preferable because it can be easily used for pet food after that.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Test Example 1 Ratio of fat and flavor material Beef tallow was used as the fat and oil, and yeast extract (manufactured by Iwaki Co., Ltd., "Maxabo YB paste") was used as the flavor material. Each raw material shown in Table 1 was placed in a separable flask, and the flask was sealed with a separable cover and a silicon stopper. Then, it was heated and stirred while mixing at a speed of 200 rpm using a stirrer. Heating was performed by bathing a separable flask in an oil bath. Table 1 shows the formulation, heating temperature, and heating time. After the temperature of the fats and oils in the separable flask reached 120 ° C., heating was performed for 30 minutes. Then, only the lipid was centrifuged using a centrifuge to obtain a flavor oil.
The obtained flavor oil was sensory evaluated by 10 panelists according to the evaluation standard table. In addition, Comparative Example 5 in Table 4, which is an example in which the fat and oil and the flavor material were mixed and not heated, was given as two points. In addition, a palatability test food was prepared according to the preparations 1 and 2 of the following test foods, and a palatability test was conducted in dogs according to the following palatability test 1. The results are shown in Table 1.

(Preference test method)
Preparation of test food 1: Production of dry type pet food 50 parts by mass of corn, 16 parts by mass of wheat flour, 12 parts by mass of soybean meal, 8 parts by mass of chicken meal, 7 parts by mass of meat meal, 5 parts by mass of wheat bran, minerals ( Manganese carbonate, zinc carbonate, iron sulfate, copper sulfate, calcium iodide, cobalt sulfate) 1 part by mass, vitamins (A, B1, B2, B6, B12, C, D3, E, K3, nicotinic acid, pantothenic acid, After thoroughly mixing 1 part by mass of folic acid and biotin, add 20 parts by mass of water and supply to a uniaxial extruder (Wenger, X-20 type), knead at a temperature of 140 ° C., extrude from a die, and cut. After that, the dried food grains were dried at 120 ° C. for 20 minutes with a hot air dryer (PH-202, manufactured by Espec Co., Ltd.) so that the water content was 8 to 10% by mass to produce swollen dry food grains.

Preparation of test food 2: Application of flavor oil or beef tallow 95 parts by mass of the dry food grains obtained in preparation 1 of the test food were placed in a rotary drum mixer. While stirring the dry food grains, 5 parts by mass of fat and oil heated to 60 ° C. (2 parts by mass of flavor oil for pets and 3 parts by mass of beef tallow as a test product, and 5 parts by mass of beef tallow as a control product) were uniformly dropped to taste. A hood for sex test was prepared.

Preference test 1: Preference in dogs For the preference test, 10 dogs housed in individual kennels were used. A palatability test by "choice of choice" in which each dog is fed with a food plate containing 150 g of the test product and a food plate containing 150 g of the control product at the same time and fed from 2:00 pm to 4:00 pm went. This was carried out for 2 days, and the intake ratio (%) of the test product to the total amount of pet food consumed by the dog during the test period was determined.
(Judgment of preference)
Student's t-test was performed to determine if there was a significant difference between the feeding ratios of the test and control products.
The significance level of the statistical test is as follows.
・ No significance (p ≧ 0.05)
・ Significant (p <0.05)

Table 1

Examples 1 to 4 had higher palatability as compared with Comparative Example 1. In Example 1, the evaluation of the aroma was the highest, but the recovery rate of fats and oils was relatively low due to the large amount of the flavor material. The palatability was higher in Examples 2 and 3, but the oil and fat recovery rate was higher in Example 3, and Economically, Example 3 was preferable.

Test Example 2 Preference of flavor material itself When the flavor oil of Example 4 is used (Example 5), the same amount of fat and oil and flavor material used in Example 4 are used as they are without heating the test hood. The palatability was compared and examined when it was directly added to (Comparative Example 2).
Dry food grains were prepared according to the above preparation 1 of the test food, and the palatability was according to the preparation 2 of the test food except that the amount of flavor oil or beef tallow and yeast extract shown in Table 2 was used instead of 5 parts by mass of the fat. A test food was prepared, and a palatability test in dogs was carried out according to the palatability test 1 described above. The results are shown in Table 2.

Table 2

Example 5 had a higher palatability than Comparative Example 2. Rather than adding fats and oils and a small amount of flavor material directly to the dry food, it was more palatable to add it as a flavor oil by heating.

Test Example 3 Effect of heating temperature Each raw material in Table 3 was placed in a separable flask, and the mixture was heated and stirred using a stirrer at a speed of 200 rpm in the same manner as in Test Example 1. Heating was performed by bathing a separable flask in an oil bath. Table 3 shows the formulation, heating temperature, and heating time. After the temperature of the fats and oils in the separable flask reached the temperature shown in Table 3, heating was performed for 30 minutes. Then, only the lipid was centrifuged using a centrifuge to obtain a flavor oil. The obtained flavor oil is sensory-evaluated in the same manner as in Test Example 1, and a palatability test food is prepared according to the preparations 1 and 2 of the test food, and the palatability in dogs is prepared according to the palatability test 1. The test was carried out. The results are shown in Table 3.

実施例６〜８及び実施例３では、比較例３、４に比べて、高い嗜好性を有した。９０℃で加熱した時が最も嗜好性が高かった。 Table 3

Examples 6 to 8 and Example 3 had higher palatability as compared with Comparative Examples 3 and 4. The palatability was highest when heated at 90 ° C.

Test Example 4 Effect of heating time Each of the raw materials in Table 4 was placed in a separable flask, and the same as in Test Example 1, the mixture was heated and stirred while mixing at a speed of 200 rpm using a stirrer. Heating was performed by bathing a separable flask in an oil bath. Table 4 shows the composition, heating temperature, and heating time. After the temperature of the fats and oils in the separable flask reached 90 ° C., heating was performed for the time shown in Table 4. Then, only the lipid was centrifuged using a centrifuge to obtain a flavor oil. The obtained flavor oil is sensory-evaluated in the same manner as in Test Example 1, and a palatability test food is prepared according to the preparations 1 and 2 of the test food, and the palatability in dogs is prepared according to the palatability test 1. The test was carried out. The results are shown in Table 4.

実施例９〜１２では、比較例５，６に比べて嗜好性が高かった。特に実施例１０で最も高い嗜好性を有した。 Table 4

In Examples 9 to 12, the palatability was higher than that in Comparative Examples 5 and 6. In particular, it had the highest palatability in Example 10.

Test Example 5 Examination of flavor materials Each raw material shown in Table 5 was placed in a separable flask, and the mixture was heated and stirred while mixing at a speed of 200 rpm using a stirrer in the same manner as in Test Example 1. Heating was performed by bathing a separable flask in an oil bath. Table 5 shows the formulation, heating temperature, and heating time. After the temperature of the fats and oils in the separable flask reached 90 ° C., heating was performed for the time shown in Table 5. Then, only the lipid was centrifuged using a centrifuge to obtain a flavor oil. With respect to the obtained flavor oil, a palatability test food was prepared according to the preparations 1 and 2 of the test food, and the palatability test in dogs was carried out according to the palatability test 1. The results are shown in Table 5.

^*鶏内臓を酵素分解したもの（脂質：蛋白質を1：2〜7の割合で含み、遊離アミノ酸を５％以上含む）

蛋白質性材料を香味素材とした実施例１３〜１５では、キャベツを香味素材として使用した比較例７に比べて嗜好性が高かった。特に実施例１５で最も高い嗜好性を有した。 Table 5

^* Enzymatically decomposed chicken internal organs (contains lipid: protein in a ratio of 1: 2 to 7 and contains 5% or more of free amino acids)

In Examples 13 to 15 in which the proteinaceous material was used as the flavor material, the palatability was higher than in Comparative Example 7 in which cabbage was used as the flavor material. In particular, it had the highest palatability in Example 15.

^*鶏内臓を酵素分解したもの（脂質：蛋白質を1：2〜7の割合で含み、遊離アミノ酸を５％以上含む） Test Example 6 Examination of fats and oils Each of the raw materials in Table 6 was placed in a separable flask, and the mixture was heated and stirred while mixing at a speed of 200 rpm using a stirrer in the same manner as in Test Example 1. Heating was performed by bathing a separable flask in an oil bath. Table 6 shows the formulation, heating temperature, and heating time. After the temperature of the fats and oils in the separable flask reached 90 ° C., heating was performed for the time shown in Table 6. Then, only the lipid was centrifuged using a centrifuge to obtain a flavor oil. With respect to the obtained flavor oil, a pet food was prepared according to the preparations 1 and 2 of the test food, and the palatability test in dogs was carried out according to the palatability test 1. The results are shown in Table 6.
Table 6

^* Enzymatically decomposed chicken internal organs (contains lipid: protein in a ratio of 1: 2 to 7 and contains 5% or more of free amino acids)

It was shown that the palatability is high even when soybean oil or corn oil other than beef tallow is used as the fat.

Test Example 7 Cat Preference For flavor oils obtained in the same manner as in Examples 10 and 13 and Comparative Examples 5 and 6, a palatability test hood was prepared according to Preparations 1 and 2 of the above test hoods. A palatability test was conducted in cats according to the palatability test 2 below. The determination of palatability is the same as in palatability test 1. The results are shown in Table 7.

Preference test 2: Preference in cats (Test Example 7)
For the palatability test, 10 cats housed in individual cat houses were used. By feeding each cat with a food plate containing 100 g of the test product and a food plate containing 100 g of the control product at the same time and feeding them freely from 4 pm to 9 am the next morning, "alternative" The palatability test was conducted. This was carried out for 2 days, and the intake ratio (%) of the test product to the total amount of pet food consumed by the cat during the test period was calculated.

^*鶏内臓を酵素分解したもの（脂質：蛋白質を1：2〜7の割合で含み、遊離アミノ酸を５％以上含む） Table 7

^* Enzymatically decomposed chicken internal organs (contains lipid: protein in a ratio of 1: 2 to 7 and contains 5% or more of free amino acids)

Similar to the case of dogs, cats also had high palatability in Examples 18 and 19 which were heated for the heating time specified in the present application.

Claims (4)

A method for producing a flavor oil for pet food, which comprises a step of heating a mixture of a fat and oil and a flavor material which is a protein material at 25 to 130 ° C. for 0.5 to 190 minutes. The production method according to claim 1, wherein 0.5 to 250 parts by mass of a flavor material is used with respect to 100 parts by mass of the total amount of fats and oils. The production method according to claim 1 or 2, wherein the proteinaceous raw material is a hydrolyzate of animal protein. The production method according to any one of claims 1 to 3, further comprising a step of solid-liquid separation at a temperature equal to or higher than the melting point of the fat and oil to recover the fat and oil.