JP2023040479A - Manufacturing method of pet food - Google Patents

Abstract

To provide manufacturing methods of pet food that can maintain a good appearance with less rough surface, even if dough is extruded into not only cylinders or strips but also complex shapes, suppress deformation during cutting and the generation of cutting waste, even if the surface layer of the dough is not heated before cutting, and has high palatability.SOLUTION: The manufacturing method of pet food of the present invention comprises preparing a dough comprising kneading an animal protein raw material and one part of a powdery raw material containing at least a starchy raw material to obtain a rough dough and then combining it with the rest of the powdery raw material and further kneading, the content of the starch raw material with respect to 100 pts.mass of the animal protein raw material in the dough being 40 pts.mass or more, the moisture content of the dough being 60 mass% or less, and the content of wheat protein relative to the mass of the dough being 2 mass% or more.SELECTED DRAWING: None

Description

The present invention relates to a method for producing pet food.

For pet food, dry type with a moisture content of 10% by mass or less, wet type with a moisture content of about 75% by mass, soft dry food with a moisture content of about 25% to 35% by mass and heated and foamed, semi-moist type without foaming, etc. There are kneaded products such as jerky and kamaboko. Animal raw materials such as fish meat and livestock meat are often used in pet food in order to enhance pet's palatability.
Dry food and soft dry food use dry powdery or granular raw materials, so they can be mass-produced at low cost and molded into various shapes, but they tend to be less palatable to pets. On the other hand, processed products such as wet food, semi-moist food, and jerky use raw or frozen animal ingredients, so they are generally more palatable to pets than dry food and soft dry food, but their production efficiency tends to be slightly lower. be.

As a method for improving the production efficiency of pet food, Patent Document 1 discloses a molding process for forming a molded product of a predetermined shape by densely gathering meat pieces produced by cutting a green meat without using a binder. Disclosed is a method of making a pet food (jerky) comprising: Specifically, it is described that when 99 kg of fillet meat is mixed with 1 kg of salt, the raw material becomes a viscous paste, and the viscosity and water retention are improved.

Moreover, Patent Literature 2 discloses a method for producing pet food in which raw materials are heated and compressed after or at the same time as a kneading step of kneading raw materials. It is described that this method imparts viscosity to the raw material, facilitates molding of the raw material, and shortens the pet food production time compared to the conventional method.

JP 2018-201358 A JP-A-9-313113

However, in the method for producing pet food described in Patent Document 1, since the dough is soft, it cannot be extruded into a complicated shape from an extruder, and it is difficult to mold into a complicated shape. In order to cut the dough to the desired length and thickness, it is necessary to heat and dry the surface layer of the dough in advance, and the drying time of the dough after cutting is long, 8 to 14 hours (75 ° C). It takes about 2 days and a long time. Although the method for producing pet food described in Patent Document 2 shortens the production time and enables cost reduction, further improvement is desired.

The object of the present invention is to maintain a good appearance with little surface roughness even if the dough is extruded into not only a cylindrical shape or a belt shape but also a complicated shape, and even if the surface layer of the dough is not heated before cutting, To provide a method for producing a pet food which can suppress deformation and generation of cutting waste during cutting, and has high palatability.

The present inventors have found that, in a method for producing a pet food, when kneading the animal protein raw material and the powder raw material, the dough is prepared by dividing the powder raw material into multiple times, and the starch raw material in the dough, The present inventors have found that the above problems can be solved by adjusting the water content and wheat protein content to appropriate ranges, and have completed the present invention.

That is, the present invention includes the following aspects.
[1] A method for producing a pet food,
A step of preparing a dough, comprising a step of kneading an animal protein raw material and a part of a powdery raw material containing at least a starchy raw material to obtain a rough dough, and then combining the rest of the powdery raw material and further kneading. including
In the dough, the content of the starch raw material is 40 parts by mass or more with respect to 100 parts by mass of the animal protein raw material,
A method for producing pet food, wherein the water content of the dough is 60% by mass or less, and the content of wheat protein relative to the weight of the dough is 2% by mass or more.
[2] The method for producing a pet food according to [1], wherein part of the powder raw material contains wheat protein.
[3] The method for producing a pet food according to [1] or [2], wherein the moisture content of the dough is 20% by mass or more.
[4] The method for producing a pet food according to any one of [1] to [3], wherein the wheat protein content relative to the mass of the rough dough is 2% by mass or more.
[5] The method for producing a pet food according to any one of [1] to [4], wherein the rough dough has a water content of 30% by mass or more.
[6] The method for producing a pet food according to any one of [1] to [5], wherein the dough contains dietary fiber as the powder raw material.
[7] The method for producing a pet food according to any one of [1] to [6], wherein the content of the animal protein raw material is 3 to 70% by mass with respect to the mass of the dough.

According to the present invention, even if the fabric is extruded into not only a cylindrical shape or a belt shape but also a complicated shape, the surface is less rough and a good appearance can be maintained, and even if the surface layer of the fabric is not heated before cutting, It is possible to provide a method for producing a highly palatable pet food that can suppress deformation during cutting and generation of cutting waste.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described below.

In the present invention, a pet is a companion animal, and although the type of pet is not particularly limited, mammals such as dogs and cats are preferred.
In the present invention, palatability is an index of whether or not a pet likes to eat pet food.

In the production method of the present invention, an animal protein raw material and a part of a powder raw material containing at least a starch raw material are kneaded (hereinafter also referred to as "first kneading") to obtain a rough dough, and then flour. Further kneading together with the rest of the body raw material (hereinafter also referred to as "second kneading") step (hereinafter also referred to as "the kneading step of the present invention" by combining the first and second kneading) Dough comprising the step of preparing Pet food dough generally has a lower water content than bread dough and the like, and gluten is less likely to form, so the dough tends to have poor binding properties. According to the present invention, by first kneading the animal protein raw material and part of the powder raw material, it is possible to temporarily increase the water content of the rough dough to promote gluten formation, resulting in , the binding property of the finally obtained fabric is improved, and the generation of cutting waste can be suppressed when the fabric is cut. In addition, by providing the kneading step of the present invention, it is possible to suppress surface roughness during extrusion molding of the dough and deformation during cutting of the dough.
A mixer used for kneading can be used without particular limitation, and examples thereof include vertical mixers, kneader mixers, spiral mixers, and the like.

The conditions for the first kneading are not particularly limited, but it is preferable to carry out the first kneading until the rough dough obtained by the first kneading is in a uniform mass. For example, it is preferable to knead with a mixer for 5 to 20 minutes.
The conditions for the second kneading are not particularly limited, but it is preferable to perform the second kneading until the final dough obtained by the second kneading is uniform and innumerable masses without color variation or powder adhesion. For example, it is preferable to knead with a mixer for 5 to 20 minutes.

Animal protein raw materials are used in the production method of the present invention. The use of animal protein raw materials improves pet food palatability. The animal protein raw material can be used without any particular limitation, and examples thereof include chilled or frozen seafood raw materials, livestock meat raw materials, dairy raw materials, and eggs. Seafood raw materials include tuna, bonito, salmon, Alaska pollock, atka mackerel, sea bream, sardines, octopus, squid, crab, shrimp, shellfish, and enzymatically degraded and concentrated products thereof. Livestock meat raw materials include pigs, chickens, cows, horses, sheep, enzymatically decomposed products and concentrated products thereof. Dairy raw materials include milk, cream, cheese, cheese sauce, fermented milk, and enzymatically degraded and concentrated products thereof. The animal protein raw material is preferably in the form of surimi, minced meat, paste or liquid.
The animal protein raw material preferably contains water, and the water content of the animal protein raw material is preferably 50 to 90% by mass, more preferably 55 to 85% by mass. These animal protein raw materials may be used alone or in combination of two or more.

The powdery raw material used in the first kneading is preferably 55 to 90% by mass, more preferably 60 to 85% by mass, of the total amount of powdery raw material used for preparing the dough. The powdery raw material used in the second kneading is preferably 10 to 45% by mass, more preferably 15 to 40% by mass, of the total amount of powdery raw material used for preparing the dough. In the present invention, it is only necessary to use part of the powdery raw material in the first kneading, and the rest of the powdery raw material may be further divided to provide a further kneading step.

In the present invention, "powder raw material" refers to a powdery raw material for producing pet food, which contains at least a starch raw material, and optionally processed wheat products such as vital gluten and foods such as cellulose. Fibers and the like may be included. From the viewpoint of improving the binding property of the dough, it is preferable that part of the powdery raw material (the powdery raw material used in the first kneading) contains wheat protein.

The moisture content of the dough (rough dough) obtained by the first kneading is preferably 30% by mass or more. When the moisture content of the rough dough is within the above range, gluten formation in the rough dough is likely to be promoted, resulting in better binding properties. The moisture content of the rough dough is more preferably 30-70% by mass, and even more preferably 35-60% by mass. The water content of the dough can be adjusted, for example, by adjusting the type and blending amount of the animal protein material used, adjusting the blending amount of the powdery raw material, or adjusting the amount of water added.

The content of wheat protein relative to the mass of the rough dough is preferably 2% by mass or more. When the wheat protein is contained in the amount within the above range during the first kneading, gluten formation in the rough dough is facilitated, resulting in better binding properties. The content of the wheat protein is more preferably 2 to 10% by mass and even more preferably 4 to 8% by mass relative to the mass of the rough dough. The content of wheat protein can be adjusted, for example, by adjusting the amount of processed wheat products such as wheat flour and vital gluten that can be contained in the powder material.

In the production method of the present invention, the content of the starch raw material in the dough is set to 40 parts by mass or more with respect to 100 parts by mass of the animal protein raw material. When the content of the starch material is within the above range, deformation of the dough during cutting can be suppressed.
The content of the starch raw material is preferably 40 parts by mass or more, more preferably 100 parts by mass or more, relative to 100 parts by mass of the animal protein raw material. The upper limit of the content of the starch raw material is not particularly limited, but from the viewpoint of palatability, it is preferably 1000 parts by mass or less, more preferably 750 parts by mass or less, relative to 100 parts by mass of the animal protein raw material. preferable.

Starch raw materials that can be used without particular limitation include cereal flours containing starch such as wheat flour, corn flour and rice flour, various starches such as potato starch, corn starch, tapioca starch and wheat starch. , modified starch that has been physically or chemically processed, and the like. These starch raw materials may be used alone or in combination of two or more. The starchy raw material preferably contains wheat flour. The type of wheat flour is not particularly limited, and includes soft flour, all-purpose flour, hard flour, whole grain flour, and the like. The wheat flour is preferably all-purpose flour or strong flour.

In the production method of the present invention, the moisture content of the final dough prepared by the kneading step of the present invention is adjusted to 60% by mass or less. When the moisture content of the dough is 60% by mass or less, the dough becomes crumbly, the surface is less rough during extrusion molding, the appearance is good, and the deformation of the dough during cutting can be suppressed. In the present invention, the minced shape means that the dough does not form a lump (for example, a lump with a maximum length exceeding 10 cm) even when kneaded, and a loosened dough lump (for example, a maximum length of 10 cm or less, preferably 5 cm or less, more preferably refers to the state of existing as a set of lumps of 1 cm or less). Although the lower limit of the moisture content of the dough is not particularly limited, it is preferably 20% by mass or more from the viewpoint of proper gluten formation. The water content of the dough is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and even more preferably 30 to 50% by mass. The water content of the dough can be adjusted, for example, by adjusting the type and blending amount of the animal protein material used, adjusting the blending amount of the powdery raw material, or adjusting the amount of water added. When adding water to adjust the moisture content of the dough, it is preferable to add water at least during the first kneading in order to promote gluten formation, but it may be added at any kneading stage.
The dough may be allowed to rest between each kneading step from the viewpoint of sufficiently absorbing the moisture into the entire dough. In the present invention, resting the dough means leaving the dough at room temperature or in a refrigerator for 5 to 20 minutes.

In the production method of the present invention, it is preferable that the content of the animal protein raw material is 3 to 70% by mass with respect to the mass of the dough. When the content of the animal protein raw material is within the above range, the palatability of the pet food can be further improved, and deformation of the dough during cutting can be further suppressed. The content of animal protein is more preferably 3-70% by mass, and even more preferably 5-60% by mass, relative to the mass of the dough.

In the production method of the present invention, the wheat protein content is adjusted to 2% by mass or more relative to the mass of the dough. When the amount of wheat protein is within the above range, the formation of gluten in the dough is promoted, the binding of the dough is improved, deformation of the dough during cutting can be suppressed, and the generation of cutting waste can be suppressed. The content of wheat protein can be adjusted, for example, by adjusting the amount of processed wheat products such as wheat flour and vital gluten that can be contained in the powder material.
The wheat protein content is preferably 3% by mass or more, more preferably 4% by mass or more, relative to the mass of the dough. The upper limit of the content of the wheat protein is not particularly limited, but from the viewpoint of moderately softening the product (pet food), it is preferably 12% by mass or less, and 8% by mass or less, relative to the mass of the dough. is more preferred.

In the manufacturing method of the present invention, it is preferable that the dough contains dietary fiber as a powder raw material. Dietary fiber is an indigestible component contained in food that is difficult to digest by human digestive enzymes. Since the dough contains dietary fiber, the shape retention of the dough is improved, the surface roughness is reduced when the dough is extruded, deformation is suppressed when the dough is cut, and cutting waste is reduced. can be suppressed further.
Dietary fibers that are commonly used in foods can be used without any particular restrictions, and include chitosan, cellulose, hemicellulose, sodium carboxymethylcellulose, glucan, lignin, dietary fibers derived from beans such as soybeans (bean curd refuse). etc.), wheat bran, wheat germ, oatmeal, cornmeal and the like. The dietary fiber is preferably insoluble dietary fiber, even more preferably cellulose.
From the viewpoint of improving the binding property of the dough, the content of dietary fiber is preferably less than 40 parts by mass, more preferably less than 35 parts by mass with respect to 100 parts by mass of the raw starch material. 5 to 30 parts by mass is even more preferable.

In the production method of the present invention, if necessary, in addition to the above ingredients, oils and fats, powder extracts, amino acids, saccharides, nucleic acids, inorganic salts, quality improvers, antioxidants, and preservatives that are usually used in the production of pet food. Ingredients, emulsifiers and the like may also be used.

The prepared dough can be molded into a desired shape with an extruder and cut into a predetermined length (thickness) using a cutter without heating the surface layer. That is, the production method of the present invention preferably does not include a step of heating the surface layer before cutting the fabric. The cutter to be used is not particularly limited as long as it is used in the production of pet food, and a rotary cutter, a guillotine cutter, or the like can be used.
The cut dough can be heated to obtain a pet food having a moisture content of preferably 5 to 35% by weight, more preferably 5 to 30% by weight. The heating means is not particularly limited, and includes baking, oil frying, steaming, and the like. The heating conditions are not particularly limited, and may be, for example, a temperature of 160 to 400° C., preferably 180 to 250° C., for 1 to 15 minutes, preferably 2 to 10 minutes.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these.

Test Example 1: Manufacture of pet food A dough is prepared according to the formulations shown in Tables 1 and 2 below, and the obtained dough is put into an extruder, extruded through a cross-shaped nozzle, and cut to a thickness of 5 mm using a rotary cutter. disconnected. The cut dough was heated in an oven at 180°C for 10 minutes to obtain a pet food. The steps for preparing the dough of each example and comparative example were as follows.

Example 1: 100 parts by mass of minced chicken fillet and 70 parts by mass of wheat flour are added to a vertical mixer and kneaded for 10 minutes, then the rest of the flour (30 parts by mass) is added and kneaded for another 5 minutes to form a minced dough. got the dough.
Example 2: 70 parts by mass of minced chicken fillet and 70 parts by mass of wheat flour are put into a vertical mixer and kneaded for 5 minutes, then 30 parts by mass of beef tallow are added and kneaded for another 10 minutes to obtain a mass of dough. rice field. After resting the dough for 10 minutes, the rest of the wheat flour (30 parts by mass) was added and kneaded for another 5 minutes to obtain a crumbly dough.
Example 3: 100 parts by mass of minced chicken fillet, 40 parts by mass of wheat flour and 15 parts by mass of cellulose were placed in a vertical mixer and kneaded for 10 minutes. After resting the dough for 10 minutes, the rest of the wheat flour (10 parts by mass) was added and kneaded for another 5 minutes to obtain a crumbly dough.
Example 4: A minced dough was obtained in the same manner as in Example 3, except that cellulose was not used.
Example 5: 100 parts by mass of minced chicken fillet, 65 parts by mass of cornstarch and 10 parts by mass of vital gluten were added to a vertical mixer and kneaded for 10 minutes. After resting the dough for 10 minutes, the rest of the cornstarch (35 parts by mass) was added and kneaded for another 5 minutes to obtain a crumbly dough.
Example 6: 100 parts by mass of bonito paste and 70 parts by mass of wheat flour are added to a vertical mixer and kneaded for 15 minutes, then the rest of the flour (30 parts by mass) is added and kneaded for another 5 minutes to form a minced dough. got the dough.
Example 7: 100 parts by mass of processed cheese and 100 parts by mass of wheat flour are added to a vertical mixer and kneaded for 15 minutes, then the rest of the flour (40 parts by mass) is added and kneaded for another 5 minutes to form a minced dough. got the dough.
Example 8: 10 parts by mass of processed cheese, 70 parts by mass of wheat flour and 30 parts by mass of water were put into a vertical mixer and kneaded for 5 minutes, then 20 parts by mass of beef tallow was added and kneaded for an additional 10 minutes. After resting the dough for 10 minutes, the rest of the wheat flour (30 parts by mass) was added and kneaded for another 5 minutes to obtain a crumbly dough.

Comparative Example 1: A minced dough was obtained in the same manner as in Example 1, except that all raw materials were put into a vertical mixer and kneaded for 15 minutes.
Comparative Example 2: 100 parts by mass of minced chicken fillet, 70 parts by mass of wheat flour and 90 parts by mass of water are added to a vertical mixer and kneaded for 10 minutes, then the rest of the flour (30 parts by mass) is added and kneaded for another 5 minutes. bottom. The resulting dough did not become crumbly and became a lump of dough.
Comparative Example 3: A minced dough was obtained in the same manner as in Example 2, except that all raw materials were put into a vertical mixer and kneaded for 15 minutes.
Comparative Example 4: 100 parts by mass of minced chicken fillet and 25 parts by mass of wheat flour were added to a vertical mixer and kneaded for 10 minutes. After resting the dough for 10 minutes, the rest of the flour (10 parts by mass) was added and kneaded for another 5 minutes to obtain a lump of dough.
Comparative Example 5: 100 parts by mass of minced chicken fillet, 25 parts by mass of wheat flour, 15 parts by mass of cellulose and 1.5 parts by mass of vital gluten were placed in a vertical mixer and kneaded for 10 minutes. After resting the dough for 10 minutes, the rest of the flour (10 parts by mass) was added and kneaded for another 5 minutes to obtain a lump of dough.
Comparative Example 6: 100 parts by mass of minced chicken fillet, 35 parts by mass of wheat flour, 10 parts by mass of cellulose and 2 parts by mass of vital gluten were added to a vertical mixer, kneaded for 10 minutes, and then the rest of the cellulose (20 parts by mass) was added. The mixture was then kneaded for another 5 minutes to obtain a crumbly dough.
Comparative Example 7: A minced dough was obtained in the same manner as in Example 5, except that 5 parts by mass of vital gluten was used instead of 10 parts by mass of vital gluten.
Comparative Example 8: 70 parts by mass of wheat flour and 37 parts by mass of water were put into a vertical mixer and kneaded for 5 minutes, then 20 parts by mass of beef tallow was added and kneaded for another 10 minutes. After resting the dough for 10 minutes, the rest of the wheat flour (30 parts by mass) was added and kneaded for another 5 minutes to obtain a crumbly dough.

In the table, the water content and wheat protein content of the dough were calculated from the water content and wheat protein content of each raw material shown below.
・Minced chicken fillet (moisture content: 73% by mass)
・Bonito surimi (water content: 70% by mass)
・Processed cheese (moisture content: 60% by mass)
・ Wheat flour (moisture content: 14% by mass, wheat protein: 9.7% by mass)
・Cornstarch (moisture content: 12.8% by mass)
・ Vital gluten (moisture content: 10% by mass, wheat protein: 75% by mass)
・ Cellulose (moisture content: 5% by mass)
・Beef tallow (moisture content: 0% by mass)

In the table, "kneading step" indicates whether or not the kneading step of the present invention is included. That is, when preparing the dough, the animal protein raw material and at least part of the powder raw material containing at least the starch raw material are kneaded to obtain a rough dough, which is then combined with the rest of the powder raw material and further kneaded. When a process is included, it is indicated by ○, and when it is not, it is indicated by ×.

The following evaluation criteria for the surface properties ("surface roughness") when the prepared dough is extruded with an extruder, and the shape change ("shape") and generation of cut waste ("bonding") when cutting the dough. According to the table, evaluation was performed by 10 experienced panelists.
Evaluation criteria table

Test Example 2: Evaluation of palatability (1) Production of control pet food 1 (conventional production method)
All raw materials were put into a vertical mixer and kneaded for 15 minutes with the formulation of Comparative Example 2, which is about the same as the water content (about 60% by mass) of jerky dough obtained by a general extrusion method. A minced dough was prepared and extruded into cylinders using an extruder. Since the dough was soft and difficult to cut, it was hardened by heating at 90° C. for 30 minutes and then cut into 5 mm thick pieces. Then, it was dried in a drier at 50°C for 5 hours to produce a pet food (control product 1). The moisture content of Control Product 1 was 23.8% by mass.
(2) Manufacture of control pet food 2 (not containing animal protein raw materials)
A dough was prepared by the method described in Comparative Example 8, extruded into a cylindrical shape with an extruder, cut into a thickness of 5 mm using a rotary cutter without preheating, and heated in an oven at 180 ° C. for 10 minutes. A pet food (control product 2) was produced. The moisture content of Control Product 2 was 22.3% by mass.
(3) Manufacture of pet food of the present invention The dough is prepared by the method described in Example 1, extruded into a cylindrical shape with an extruder, cut into 5 mm thickness using a rotary cutter without preheating, The pet food of the present invention (product of the present invention) was produced by heating in an oven at 180°C for 10 minutes. The moisture content of the product of the present invention was 23.1% by mass.

<Palatability test 1: palatability in dogs>
Palatability test 1 used 10 dogs housed in individual kennels. Preference test by "either alternative" in which each dog is simultaneously fed a food tray containing 50 g of the control product and a food tray containing 50 g of the product of the present invention and is fed from 2:00 pm to 4:00 pm. did This was carried out for two days, and the ingestion ratio (%) of the product of the present invention to the total amount of pet food ingested by the dogs during the test period was determined.
<Palatability test 2: palatability in cats>
Palatability test 2 used 10 cats housed in individual cat houses. Each cat was simultaneously fed a feeding tray containing 40 g of the control product and a feeding tray containing 40 g of the product of the present invention, and allowed to feed freely from 4:00 pm to 9:00 am the next day. A palatability test was performed. This was carried out for two days, and the ingestion ratio (%) of the product of the present invention to the total amount of pet food ingested by the cats during the test period was determined.

(Determination of luxury items)
A Student's t-test was performed to determine if there was a significant difference between the intake ratios of the control and invention products.
Significance levels for statistical tests are as follows.
・No significance (p≧0.05)
・ Significant (p < 0.05)
The palatability was evaluated as ◯ when there was no statistically significant difference and the same degree of palatability as before, and the palatability was evaluated as x when the intake ratio of the control product was high and there was a statistically significant difference.
Tables 1 and 2 show the above evaluation results.

In Examples 1 to 8, all of the roughness of the surface of the fabric, the shape and the binding property were all good results. From the comparison of Examples 3 and 4, the use of cellulose as the dietary fiber resulted in better surface roughness, better shape and better binding.
Comparative Examples 1 and 3 did not have the kneading step of the present invention and had low binding properties. In Comparative Example 2, the moisture content of the dough was high, and the dough was not in the form of crumbs but became a mass of lumps. Therefore, the dough could not be supplied to the extruder at a constant speed, resulting in a rough surface. In Comparative Examples 4 to 6, the amount of starch raw material was small, and deformation occurred when the dough was cut. In Comparative Example 7, the content of wheat protein in the dough was low, and the dough was deformed and many cutting wastes were generated when the dough was cut.

As a result of the palatability test, in dogs, the ingestion ratio of the product of the present invention (Example 1) and the control product 1 was 47:53, and there was no significant difference due to the difference in the manufacturing method (p≧0.05). In cats, the ingestion ratio of the product of the present invention and control product 1 was 55:45, and there was no significant difference due to the difference in the manufacturing method (p≧0.05). These results were similar in Examples 2-8 and Comparative Examples 1 and 3-7.
On the other hand, in the dog palatability test, the ingestion ratio of the control product 2 (Comparative Example 8) and the product of the present invention (Example 1) was 35:65, and the palatability was significantly reduced (p<0.01 ). It is believed that this is due to the fact that Control Product 2 does not contain animal protein raw materials.

As described above, according to the present invention, it is possible to improve the appearance by reducing the roughness of the surface when extruding the dough without reducing the palatability even if the conventional pet food manufacturing process is changed. It is possible to suppress deformation during cutting of the fabric and to suppress the generation of cutting waste.

Claims (7)

A method for producing a pet food,
A step of preparing a dough, comprising a step of kneading an animal protein raw material and a part of a powdery raw material containing at least a starchy raw material to obtain a rough dough, and then combining the rest of the powdery raw material and further kneading. including
In the dough, the content of the starch raw material is 40 parts by mass or more with respect to 100 parts by mass of the animal protein raw material,
A method for producing pet food, wherein the water content of the dough is 60% by mass or less, and the content of wheat protein relative to the weight of the dough is 2% by mass or more. 2. The method for producing pet food according to claim 1, wherein part of said powder raw material contains wheat protein. The method for producing a pet food according to claim 1 or 2, wherein the water content of the dough is 20% by mass or more. The method for producing a pet food according to any one of claims 1 to 3, wherein the wheat protein content relative to the mass of the rough dough is 2% by mass or more. The method for producing a pet food according to any one of claims 1 to 4, wherein the rough dough has a water content of 30% by mass or more. The method for producing a pet food according to any one of claims 1 to 5, wherein the dough contains dietary fiber as a powder raw material. The method for producing a pet food according to any one of claims 1 to 6, wherein the content of the animal protein raw material with respect to the mass of the dough is 3 to 70% by mass.