JP2805195B2 - Manufacturing method of pet food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing pet food, and more particularly to a method for manufacturing pet food that can significantly reduce manufacturing time and manufacturing cost.

[0002]

2. Description of the Related Art FIG. 3 is a flow chart showing a conventional pet food manufacturing method. As shown in FIG. 3, in the conventional method for manufacturing a pet food, the pet food is manufactured as follows. That is, first, meat (beef, chicken) is prepared using a meat chopper, for example, at 4.5 / mm.
Minced meat on a plate, add meat ingredients, vegetable protein, seasonings, food additives to a vacuum cutter, add plenty of water and mix evenly to obtain elasticity and viscosity (shaping) (To make it easier) (Step S
1). Next, using a shaping machine, the meat is extruded from the nozzle and moved to a heat treatment step (step S2). In the next heating step, the substrate is heated with hot air at 90 to 95 ° C. for about 30 minutes (step S3), and cut into a predetermined length (step S4). Next, using a reduced-pressure drier, drying is performed to a predetermined moisture value (28% or less) with hot air of about 50 ° C. for about 4 to 5 hours (step S5). Next, it cools overnight (step S6). After the quality inspection, packaging is performed by an automatic bag making and packaging line (step S7).

[0003]

As described above, in the conventional method for producing pet food, a large amount of water is added to the raw material in order to facilitate shaping, especially in the first seasoning mixing step. Therefore, it takes about 4 to 5 hours for the drying step to remove the water. In addition, the subsequent cooling is spent overnight. For these reasons, there is a problem that the manufacturing time is increased and the manufacturing cost is increased. Further, in the conventional pet food, only raw materials in which the raw materials are evenly distributed can be manufactured.For example, it is also difficult to scatter small-sized lumps on the surface or inside to give an appearance and texture close to actual meat. Was.

[0004] The present invention has been made in view of such problems of the prior art, and a method of manufacturing a pet food which can greatly reduce the manufacturing time and the manufacturing cost as compared with the related art. The purpose is to provide. Further, the present invention provides a method of manufacturing a pet food in which small granular lumps are scattered in the pet food so that the appearance such as the texture and the surface of the pet food can be made closer to actual meat or the like. Is also aimed at.

[0005]

According to the present invention, there is provided a method for manufacturing a pet food, which comprises the steps of: kneading raw materials; and heating the raw materials after or simultaneously with the kneading. And a cooling step of cooling the heated and compressed raw material, and a shaping step of shaping the cooled raw material.

[0006] In the present invention, the raw material may contain a predetermined ratio of saccharides, and the cooling step may include crystallizing the saccharides into a large number of small lumps.

Further, in the pet food manufacturing method of the present invention, the raw material contains, at a predetermined ratio, a protein such as casein, skim milk powder, gluten, soy protein, or whey protein, or a mixture mainly composed of protein; In the heat compression step, the protein may be coagulated into a number of small granular masses.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, the heating and compression of the raw material are performed after or simultaneously with the kneading step of kneading the raw material, but the raw material becomes sticky and viscous due to the compression.
The stickiness and viscosity of the raw material can be obtained only by the moisture originally contained in the raw material by compression. Due to the stickiness and viscosity of the raw material generated by the compression, the raw material can be shaped easily and easily. Therefore, it is not necessary to pour a large amount of water into the raw materials at the time of mixing the raw materials in order to facilitate shaping as in the related art. As described above, since it is not necessary to add a large amount of water to the raw material, the conventional drying step (which took 4 to 5 hours) is not required. Therefore, the manufacturing time of the pet food can be significantly reduced as compared with the conventional case, and the manufacturing cost can be significantly reduced.

Further, in the present invention, a predetermined ratio (for example, about 3% to 40%, particularly about 5% to 30%) is added to the raw material.
Add sugars. Then, after the steps of kneading, heating and compression, the saccharide is crystallized in the cooling step, so that only the saccharide is non-uniformly solidified in the raw material to form a number of small granular masses, which are dispersed in the raw material. Is done. Therefore, a large number of crystallized small lumps that are crystallized can be scattered all over the pet food, and the “texture” of the pet food can have a texture close to that of actual meat. In addition, the pet food thus formed has a coarse-grained surface,
Appears to look like real meat.

Further, in the present invention, the raw material includes
At a predetermined ratio (for example, about 3% to 40%, particularly about 5% to 30%), a protein such as casein, skim milk powder, gluten, soy protein, or whey protein, or a mixture mainly containing proteins is contained. Then, in the heating step, by coagulating the protein, only the protein is non-uniformly solidified in the raw material. Therefore, a large number of small-grained clumps formed by coagulation are scattered throughout the pet food, and the "tooth texture" of the pet food can be given a texture similar to that of actual meat. Also,
Since the surface of the pet food thus formed is formed in a coarse-grained shape, an appearance close to actual meat can be obtained.

[0011]

【Example】

Embodiment 1 FIG. Hereinafter, Embodiment 1 of the present invention will be described with reference to the flowchart of FIG. First, a meat raw material and a seasoning are put in a vacuum cutter and seasoned and mixed so as to be uniform. In this case, a large amount of water is not introduced as in the related art (step S11 in FIG. 1). Next, the seasoned and mixed meat raw material, flour, sugar, food additive and the like are put into a mixer and mixed so as to be uniform (step S12). In the first embodiment, for example, the following are used as the raw materials to be mixed and the mixing ratio thereof.
The saccharides shown below are, for example, reducing sugar, starch syrup,
Various things such as syrup can be used. Further, the mixing ratios shown below are merely examples, and various mixing ratios are possible in the present invention.

(Raw material name) (Blending ratio) Beef 15% by weight Chicken 25% by weight Flour 10% by weight Starch 10% by weight Skim soybean 20% by weight Saccharide 5% by weight Others 15% by weight

Next, these mixed raw materials are put into a twin-screw extruder, and heated and compressed while kneading (step S13). In this process, the raw material is about 120 °
Heat to ~ 130 ° C. Further, in this process, the raw material is compressed, so that the necessary viscosity and viscosity required for the subsequent shaping step come out. The kneading of Example 1
The heating and compression steps are completed in about 6 to 8 minutes. In addition,
The extruder used for the steps of kneading, heating, compression and the like is a conventionally known one, and includes a motor, a speed reducer, a twin screw feeder, a hydraulic cylinder, a twin screw, a cartridge heater, a heating / cooling barrel,
It consists of a cutter and the like.

Next, this raw material is added in a relatively short time to 100
Rapid cooling to less than 80 ° C. (Step S1)
4). This cooling is also performed by an extruder. This cooling step is performed for a total of about 20 to 40 seconds (on average, 30 seconds).
Seconds). In the course of this cooling, the saccharides in the raw material crystallize and solidify into a large number of small granules, and these small granules are scattered throughout the raw material.

Next, the cooled raw material is extruded and shaped to shape a jerky type (bar-shaped) pet food (step S15). This shaping is also performed by an extruder. Next, the pet food shaped by the extruder and discharged from the extruder is put into a cooler, and cooled to about 30 ° C. at room temperature by cold air (step S16). Then, the cooled pet food is cut into a product size by a cutting machine (step S17). Finally, the cut pet food is wrapped by the automatic wrapping line for each predetermined content (step S18).

FIG. 2A is a perspective view showing the pet food formed according to the first embodiment. Conventionally, FIG.
As shown in (b), since the raw materials were uniformly distributed over the entire pet food, the raw material was in a uniform state wherever the pet food was cut. On the other hand, in the pet food manufactured by the method of Example 1, as shown in FIG. 2A, the raw materials are not uniformly distributed over the entire pet food. Only the saccharides in the raw material are crystallized into a large number of small granular masses (indicated by reference numeral 21 in FIG. 2 (a)), and the large number of small granular masses can be distinguished from other raw materials by a pet food. It will be dispersed in the whole. As a result, the pet food as a whole is in the form of a large number of small-grained clumps that are scattered.
Will also resemble the texture of real "meat". Also, looking at the surface of the pet food formed in this manner, the presence of the large number of small lumps 21 in which the saccharides crystallized shows that the surface has a large number of uneven portions (FIG. 2 (a)). (See reference numeral 22), and the surface appearance is close to that of actual meat.

In the first embodiment, as described above,
Since the saccharide is mixed in the raw material, the saccharide is crystallized and formed into a form in which small-sized lumps are scattered. However, the present invention is not limited to this, and FIG. It goes without saying that a pet food in which the raw materials are uniformly distributed throughout as shown in FIG. FIG. 2 (b) shows a pet food similar to a conventional pet food as a product, but by using the manufacturing method of the present invention, the manufacturing time is greatly reduced and the manufacturing cost is greatly increased. To be reduced.

Here, the mechanism of the phenomenon in which only the saccharide in the raw material is crystallized into a number of small granular masses in the cooling step of step S14 will be briefly described below. In general, when saccharides such as syrups are heated, the temperature of the liquid initially increases rapidly,
When the temperature reaches 00 ° C., only the water starts to evaporate more and more while the temperature hardly rises. Then, when the water evaporates to some extent and the concentration of sucrose becomes very high, the temperature of the syrup gradually starts to increase as the water evaporates. At this point, the water content is 17% of the whole, and the sucrose concentration is about 83% of the whole. When this thick syrup is further boiled down from this state, the moisture is about 10% at about 120 ° C and 5% at about 130 ° C.
Thus, the temperature of the liquid rises with less water and almost only "melted sucrose". Then, the sucrose boiled over 100 ° C. in this way has various properties when cooled again depending on its “boil down temperature” (for example, the boil down temperature of the sucrose solution and its properties). Looking at the sucrose solution,
Boil down at 30 ° C, and the component ratio is about 90% sucrose
When the water content is reduced to about 10%, the state when cooled is "slightly hard sphere (small granular mass)"). Therefore, for example, when the syrup is heated to more than 100 ° C., the syrup remains muddy for a while. And
When the temperature of the syrup exceeds 115 ° C., it is possible to return the sucrose to very fine crystals depending on the method of cooling thereafter (in such a state, the heating of the syrup is stopped and crystallization is performed). Are "sugar coats" and "fondants." In other words, the water evaporates due to the heating and the water content decreases. If the water is cooled in this state, the solubility decreases and the material becomes supersaturated, so that crystallization occurs. In Example 1, as described above, the phenomenon in which the saccharide crystallizes into small granular masses in the cooling step is presumed to be based on the above principle.

As described above, according to the first embodiment, the viscosity required for shaping can be imparted to the raw material by the compression step before shaping, so that the conventional method can be used at the stage of mixing the raw materials. There is no need to supply a large amount of water. Therefore, the conventional drying process (for drying the above-mentioned large amount of water) is not required, so that the manufacturing time of the pet food can be greatly reduced and the manufacturing cost can be significantly reduced. Become. Further, in Example 1, since the saccharides were put into the raw material at a predetermined ratio, the saccharides crystallized into a number of small granular masses by cooling after the heating step, and these were dispersed in the raw material. Will be able to Therefore, the texture of the pet food can be made closer to the actual meat, and the appearance of the surface can be made closer to the actual meat.

Embodiment 2 FIG. Next, a second embodiment of the present invention will be described. The steps in the second embodiment are basically the same as the steps shown in the flowchart of FIG. 1 described in the first embodiment. That is, first, the meat raw material and the seasoning are seasoned and mixed so as to be uniform, and the seasoned and mixed meat raw material, wheat flour, skim milk powder, food additives, and the like are added and uniformly mixed. In this Example 2, in particular, in order to form "a large number of small granular lumps", instead of using saccharides as in Example 1, protein components such as skim milk powder are used. This is different from the first embodiment. That is, the raw materials used in Example 2 and the mixing ratio thereof are as follows:
For example, the following is adopted. In the present invention, instead of skim milk powder shown below, casein, gluten,
Various proteins or protein-based mixtures such as soy protein or whey protein can be used.
Further, the mixing ratios shown below are merely examples, and various mixing ratios are possible in the present invention.

(Raw material name) (Blending ratio) Beef 30% by weight Flour 10% by weight Starch 10% by weight Skim soybean 10% by weight Skim milk powder 30% by weight Others 10% by weight

Next, these mixed raw materials are put into a conventionally known twin-screw extruder, and heated and compressed while kneading (step S13 in FIG. 1). In this process,
The feed is heated to about 120-130 ° C. Further, in this process, the raw material is compressed, so that the necessary viscosity and viscosity required for the subsequent shaping step come out. The kneading, heating, and compression steps are completed in about 6 to 8 minutes. Further, in the second embodiment, during the heating process, the protein in the raw material is coagulated to form a number of small granular masses, and these masses are scattered throughout the raw material. Therefore, according to the second embodiment as well, as shown in FIG. 2A, it is possible to manufacture a rugged and lumpy pet food in which a large number of small-grained lumps are scattered and the surface is formed with a large number of uneven portions 22. Become. After this heating and compression step, the raw material is
Cool down to ~ 80 ° C or lower (Step S14 in FIG. 1),
Thereafter, the pet food is shaped (step S15 in FIG. 1) to form a pet food.

As described above, according to the second embodiment, the raw material can be given a sufficient viscosity for shaping in the compression step before shaping. There is no need to add water. Therefore, the conventional drying process (for drying the above-mentioned large amount of water) is not required, so that the manufacturing time of the pet food can be greatly reduced and the manufacturing cost can be significantly reduced. Become. Further, in Example 2, since the protein or the mixture mainly composed of the protein is put into the raw material at a predetermined ratio, the protein is coagulated into a large number of small granular masses by the heating step, and these are included in the raw material. , The texture of the pet food can be made closer to the actual meat, and the appearance of the surface can be made very close to the actual meat.

[0024]

As described above, according to the present invention,
Since the viscosity required for shaping can be given to the raw material in the compression step before shaping, it is not necessary to add a large amount of water as in the conventional case at the stage of mixing the raw materials. Therefore,
Conventional (for evaporating the water input)
Since a drying step is not required, the manufacturing time of the pet food can be significantly reduced, and the manufacturing cost can be significantly reduced.

Further, in the present invention, the saccharides are added to the raw material at a predetermined ratio. Therefore, by cooling after the heating step, the saccharides are crystallized into a number of small granular masses, which are contained in the raw material. Become scattered. Therefore, the texture of the pet food can be made closer to the actual meat, and the appearance of the surface can be made closer to the actual meat.

Further, in the present invention, since a protein or a mixture mainly composed of a protein is put in a raw material at a predetermined ratio, the protein is coagulated into a large number of small granular masses by a heating step, and these are mixed in the raw material. Will be scattered. Therefore, the texture of the pet food can be made closer to the actual meat, and the appearance of the surface can be made closer to the actual meat.

[Brief description of the drawings]

FIG. 1 is a flowchart illustrating a method of manufacturing a pet food according to the present invention.

FIGS. 2A and 2B are perspective views showing a pet food manufactured by the manufacturing method according to the present invention, wherein FIG. 2A is a view showing a pet food in which a large number of small-sized lumps are scattered, and FIG. It is a figure showing a pet food without a granular lump.

FIG. 3 is a flowchart showing a conventional pet food manufacturing method.

[Explanation of symbols]

 21 Small granular mass 22 Surface irregularities

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23K 1/18 A23K 1/20

Claims (3)

(57) [Claims] A kneading step of kneading the raw materials; a heating / compressing step of heating and compressing the raw materials after or simultaneously with the kneading; a cooling step of cooling the heated and compressed raw materials; And a shaping step of shaping the cooled raw material. 2. The pet food manufacturing method according to claim 1, wherein the raw material contains a predetermined ratio of saccharides, and the cooling step crystallizes the saccharides into a large number of small particles. Manufacturing method of pet food. 3. The method for producing a pet food according to claim 1, wherein the raw material contains, at a predetermined ratio, a protein or a protein-based mixture such as casein, skim milk powder, gluten, soy protein, or whey protein. The method for producing a pet food according to claim 1, wherein the heating and compressing step coagulates the protein into a large number of small particles.