JP4748797B2 - PET GUM AND PROCESS FOR PRODUCING THE SAME - Google Patents

Description

  The present invention relates to a pet gum and a method for producing the same.

Pet gum products such as dogs currently include low-hide gum (leather products), gums by starch injection molding, and plastic injection products (toys).
These products are given for the purpose of relieving stress, preventing aging of jaws and teeth, removing plaque, etc. by chewing a strong material, but because the physical properties are too hard or the material does not match the pet's preference I was often bored.
On the other hand, there are products that try to obtain the above effect while making the biscuits, which are excellent snacks for pets, hard and eating the snacks, but there are limits to the physical strength of conventional biscuits and dry bread manufacturing methods There was insufficient for the intended effect.
The following are known as pet gums, for example.
(1) The gum body is made of natural fibers such as dried wigs, and a ring is formed by inserting a cotton rope through the through hole of the gum body. For example, see Patent Document 1).
(2) Two layers of pet gum or the like, and a high-nutrition content wrapped in foam (see, for example, Patent Document 2).
(3) About 30-50 mass% animal or vegetable protein. The raw material is an edible thermoplastic produced from about 20-50% by weight starch, about 10-20% by weight water, about 1-10% by weight edible fiber, and about 0.5-3% by weight metal salt hydrate. Pet gum (see, for example, Patent Document 3).

Japanese Patent Laid-Open No. 10-150925 JP 2005-13030 A Special table 2003-517824 gazette

  An object of the present invention is to provide a gum that has good palatability and digestibility as well as a snack and has a physical strength not found in conventional pet foods and snacks.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have formed a dough containing starch, flour, and water, wet-heated, and then further dried by dry heating, resulting in excellent physical strength. The present invention has been completed by finding that a pet gum can be obtained, and that a pet gum having superior physical properties can be obtained by adding a starch hydrolyzate to the dough.
Therefore, the present invention
(1) A method for producing a pet gum, characterized in that a dough containing starch, flour, and water is molded, wet-heated, and then further dried by dry heating.
(2) The method for producing a pet gum, wherein dry heating is performed at a temperature of 120 to 200 ° C. and a heating time of 50 to 120 minutes.
(3) The method for producing a pet gum, wherein the moisture content of the pet gum is adjusted to 10 to 18% by mass by dry heating.
(4) The pet gum produced by the above method.
(5) The pet gum further comprising 3 to 25% by mass of starch hydrolyzate having a DE value of 5 to 40 in the powder raw material.

  The pet gum produced by the production method of the present invention has good palatability and digestibility, and has physical properties suitable as a pet gum.

Hereinafter, the present invention will be described in detail.
The dough of the present invention is prepared by adding water and starch to starch and flour.
The starch that can be used in the present invention is not particularly limited as long as it is a starch conventionally used for pet food or food.
For example, wheat starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, waste starch and the like can be mentioned.
These raw starches can be used as raw raw starches, as well as processed starches such as phosphoric acid crosslinks, esterification such as acetylation, etherification such as hydroxypropylation, wet heat treatment, hot water treatment, oil and fat processing, and pregelatinization.
Further, these starches can be used in appropriate combination.

The flour that can be used in the present invention is not particularly limited as long as it is flour that has been conventionally used for pet food or food.
Examples thereof include wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, and oat flour.
These flours can be used as raw raw flours or processed flours.
Moreover, these flours can also be used in combination as appropriate.

For the dough of the present invention, additives conventionally used in pet food can be used as necessary.
Examples include calcium carbonate, calcium phosphate, salt, thickening polysaccharides, animal and plant proteins, extracts, seasonings, pigments, fragrances, vitamins, minerals, fibers, antioxidants, and the like.

The blending ratio of starch and flour is preferably 10 to 90 parts by mass of starch and 90 to 10 parts by mass of flour, and the water content is preferably 30 to 90 parts by mass with respect to 100 parts by mass of the powder raw material.
The powder raw material includes all additives other than liquid used as necessary, in addition to starch and flour.
If the starch is less than 10 parts by mass, the dough is hard and requires a lot of water, so the drying process tends to take a long time. If the starch exceeds 90 parts by mass, the dough connection is poor and sheet molding becomes difficult. is there.
If the flour is less than 10 parts by mass, the dough connection is poor and sheet molding tends to be difficult. If the flour exceeds 90 parts by mass, the dough tends to be stiff and requires a lot of water, so the drying process tends to take a long time. is there.
If the amount of water added is less than 30 parts by mass, the dough connection tends to be poor and molding tends to be difficult, and if the amount of water exceeds 90 parts by mass, the dough tends to be too soft and difficult to mold and takes time to dry.

  The kneading is carried out for about 5 to 15 minutes using, for example, a horizontal mixer for noodle making so that the dough can be formed to the extent possible.

Next, the dough is formed into an arbitrary shape such as a rod shape or a strip shape.
The molding method is not particularly limited, and sheet molding, die cutting molding, molding with a rotary cutter, division rounding with a divider, molding by hand, and the like can be used.

Next, the shaped dough is wet-heated.
The wet heating is performed, for example, with water vapor at 100 ° C. for 5 to 20 minutes, preferably 8 to 15 minutes.
A measure of heating is that the starch of the material is alpha.
For the wet heating, steaming, a batch type steamer, a tunnel steamer, or the like can be used.

Next, the wet-heated dough is dry-heated.
Wet heating is performed so that the moisture content of the dough is 10 to 18% by mass.
The water content is a value measured by a 135 ° C. atmospheric pressure drying method.

The heating temperature and heating time of the dry heating are, for example, 100 to 200 ° C. for 30 to 150 minutes, and preferably 120 to 180 ° C. for 50 to 120 minutes.
When the heating temperature is less than 100 ° C, there is a tendency that the drying is insufficient and the hardness is insufficient.
When the heating time is less than 30 minutes, there is a tendency that the drying is insufficient and the hardness is insufficient, and when the heating time is longer than 150 minutes, there is a tendency that a burning odor is generated and brittle.
For the wet heating, a batch type or continuous type oven can be used.
The pet gum of the present invention can obtain preferable physical strength by combining dry heating after wet heating. Even if wet heating only, dry heating only or wet heating after dry heating, the pet gum of the present invention Thus, it is not possible to obtain such a preferable physical property strength.

The dough for pet gum of the present invention can obtain more preferable physical strength by using starch hydrolyzate.
The DE value (glucose equivalent) of the starch hydrolyzate is preferably 5 to 40, more preferably 8 to 25.
The DE value is defined as (direct reducing sugar / total solid content) × 100, and the numerical value increases as the degree of starch hydrolysis increases.
If the DE value is less than 5, the physical properties tend to be brittle, and if the DE value exceeds 40, the physical properties tend to be soft.
The usage-amount of a starch hydrolyzate is 3-25 mass% in a powder raw material, Preferably it is 5-15 mass%.
If the amount of starch hydrolyzate used is less than 3% by mass, the physical properties tend to be brittle, and if it exceeds 25% by mass, the physical properties tend to be soft.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1]

The raw materials shown in Table 1 were mixed with a Hobart mixer for 6 minutes to prepare a dough, then rolled into a sheet with a reverse sheeter and cut into a 120 mm × 30 mm × 15 mm strip.
The molded dough was steamed for 10 minutes at 100 ° C. using a steamer.
Thereafter, it was placed in an oven adjusted to 180 ° C. and baked for 60 minutes to obtain the pet gum of the present invention.
The pet gum had strong physical properties and aroma of extract.
When this gum was given to a beagle dog, it had good palatability and continued to chew for about 5 minutes.
They were donated to 10 beagle dogs once a day for one month, but none of the dogs had any health problems or abnormally fecal dogs as observed by veterinarians.

[Example 2]

The raw materials shown in Table 2 were mixed with a Hobart mixer for 8 minutes to prepare a dough, and then hand-rolled into a sheet using a rolling pin and cut into a 80 mm × 20 mm × 10 mm strip.
The molded dough was steamed for 8 minutes at 100 ° C. using a steamer.
Thereafter, it was placed in an oven adjusted to 180 ° C. and baked for 90 minutes to obtain the pet gum of the present invention.
The pet gum had strong physical properties and aroma of extract.
When this gum was given to a beagle dog, it had good palatability and continued to chew for about 5 minutes.

The raw materials shown in Table 3 were mixed for 10 minutes with a Can Tho 10 coat mixer to prepare a dough, then divided into 50 g, and formed into a disk shape having a diameter of 50 mm and a thickness of 7 mm using a reverse sheeter.
The molded dough was steamed for 8 minutes at 100 ° C. using a steamer.
Thereafter, it was placed in an oven adjusted to 150 ° C. and baked for 120 minutes to obtain the pet gum of the present invention.
The pet gum had strong physical properties and aroma of extract.
When this gum was given to a beagle dog, it had good palatability and continued to chew for about 7 minutes and ate.

[Test Example 1]
A gum for pets was obtained in the same manner as in Example 1 except that the steaming time was changed as shown in Table 4 in Example 1.
The results are shown in Table 4.

  Sample 1-1 was not steamed and the shear strength was 180 N, and sufficient physical strength was not obtained.

[Test Example 2]
A gum for pets was obtained in the same manner as in Example 1 except that the steaming time was changed to 8 minutes and the baking time was changed as shown in Table 5.
The results are shown in Table 5.

Sample 2-1 did not have a firing step, and the shear strength was 60 N, and sufficient physical properties were not obtained.
A particularly preferred physical property strength could be obtained at a firing time of 50 to 120 minutes.

[Test Example 3]
A gum for pets was obtained in the same manner as in Example 1 except that the steaming time was changed to 8 minutes and the baking temperature was changed as shown in Table 6.
The results are shown in Table 6.

  Particularly preferable physical strength was obtained at a firing temperature of 120 ° C to 200 ° C.

[Test Example 4]
A gum for pets was obtained in the same manner as in Example 1, except that the steaming time was 8 minutes and the blending amount of corn starch and starch hydrolyzate (DE value 25) was changed as shown in Table 7. .
In addition, the unit of the compounding quantity of a corn starch and a starch hydrolyzate (DE value 25) in a table | surface is a mass part.
The results are shown in Table 7.

Particularly preferred physical strength could be obtained when the amount of starch hydrolyzate (DE value 25) used was 3 to 25% by mass.
Sample 4-6 was sticky and poor in workability.

[Test Example 5]
A gum for pets was obtained in the same manner as in Example 1 except that the steaming time was changed to 8 minutes and the DE value of the starch hydrolyzate was changed as shown in Table 8.
The results are shown in Table 8.

Particularly preferred physical strengths were obtained with DE values of 5-40.

Claims (5)

  A method for producing a pet gum, characterized in that a dough containing starch, flour and water is molded, wet-heated and then dried by dry heating.   The method for producing a pet gum according to claim 1, wherein the dry heating is performed at a temperature of 120 to 200 ° C and a heating time of 50 to 120 minutes.   The method for producing a pet gum according to claim 1 or 2, wherein the moisture of the pet gum is adjusted to 10 to 18% by mass by dry heating.   A gum for pets produced by the method according to any one of claims 1 to 3. Furthermore, the gum for pets of Claim 4 which contains 3-25 mass% of starch hydrolysates with DE value of 5-40 in a powder raw material.