JP5279033B2 - Production method of pet food using batter-like dough - Google Patents

Description

  The present invention is a method for producing a pet food using a batter-like dough.

A comprehensive nutritional food (pet food) for carnivorous animals such as dogs and cats is required to have a high protein content.
A conventional method for producing pet food, for example, a method in which heating and extrusion are simultaneously performed by an extruder and then dried (for example, see Patent Document 1), or a method in which a raw material mixture is formed into a sheet and then heated and dried (for example, Patent Document) In 2), in order to secure the protein content, the amount of fresh livestock meat and fish meat decomposed products thereof with high water content was limited in terms of processability.
Therefore, the best palatability of meat, fish, or their protease degradation products is replaced by dry powdered animal and vegetable protein sources such as meat meal, fish meal, gluten meal, or soybean meal. was there.

JP 2007-300849 A JP 2005-13079 A

  An object of the present invention is to provide a method for producing a pet food excellent in palatability without any problem in processing suitability even when a large amount of livestock meat, fish meat or a protease degradation product thereof having the best palatability is used.

As a result of intensive studies to achieve the above object, the present inventor prepares a raw material mixture into a batter-like dough having a moisture content of 35% by mass to 50% by mass and irradiates the dough with microwaves. It was found that a pet food with high protein and excellent palatability can be produced by heat-solidifying so as to have physical properties that can be molded by cutting, cutting and molding, and adjusting the moisture to 10% or less by drying with hot air. It came to be completed.
Therefore, the present invention prepares a raw material mixture into a batter-like dough having a moisture content of 35% to 50% by weight, and heats and solidifies the dough at 65 ° C to 100 ° C by irradiating with microwaves. Is a pet food manufacturing method characterized in that hot air drying is performed at 150 ° C. or more and 200 ° C. or less for 10 minutes or more and 30 minutes or less to adjust the water content to 10% or less.

  According to the production method of the present invention, a pet food with high protein and excellent palatability can be produced.

Hereinafter, the present invention will be described in detail.
In the present invention, the pet food is prepared by preparing a batter-like dough having a moisture content of 35% by mass or more and 50% by mass or less, and heat-coagulating the dough with physical properties that can be formed by irradiating the dough with microwaves. Is a pet food having a protein content of 18% by mass or more and 36% by mass or less prepared by cutting and molding and adjusting the moisture to 10% or less by hot air drying.
The raw material to be used is not particularly limited as long as it is a raw material used in conventional pet foods. For example, grains of wheat, corn, soybeans, rice flour, barley, buckwheat, etc., livestock meat, fish meat, soy protein, livestock meat Examples thereof include extracts, fish meat extracts, meat meal, fish meal, beef tallow, lard, chicken fat, water, vitamins and minerals.
As a preferable raw material composition of pet food in the present invention, a protease decomposition product of livestock meat or fish meat is 50 parts by mass or more and 200 parts by mass or less, livestock meat or fish meat is 120 parts by mass or less, meatmeal or fishmeal is 100 parts by mass of flour. 80 parts by mass or less, 5 parts by mass or more and 30 parts by mass or less of a raw material mixture or 100 parts by mass of wheat flour, 100 parts by mass or more of a protease decomposition product of livestock meat or fish meat, 10 parts by weight of livestock meat or fish meat Mention may be made of raw material blends of not less than 100 parts by weight and not more than 100 parts by weight, 80 parts by weight or less of meat meal or fish meal, and 5 to 30 parts by weight of fats and oils.
Such a raw material blend is a blend exhibiting excellent palatability, but a conventional manufacturing method using an extruder or a manufacturing method in which it is formed into a sheet and heated has too much moisture and is difficult to manufacture. It was.
However, the method of the present invention can be manufactured.

The method for preparing the batter-like dough in the present invention is not particularly limited as long as the raw materials can be uniformly mixed in the batter form, and a method used in the production of conventional pet food can be used, for example, a vertical mixer or A kneader can be used.
The batter-like dough can be formed into an arbitrary shape using a dough extruder or depositor using a pump before heating by microwaves.
The molded dough is irradiated with microwaves to heat the dough.
Microwave irradiation is performed so that the dough temperature is 65 ° C. or higher and 100 ° C. or lower in order to thermally denature proteins in the raw material.
If the dough temperature exceeds 100 ° C., the batter-like dough will be burnt or too hard, making subsequent molding impossible.
If the dough temperature is less than 65 ° C., the dough is raw and the subsequent cutting and forming becomes sticky and does not work well.
The dough after the microwave irradiation is formed with a cutting blade for noodle making, a guillotine cutter, a mold or the like.
Thereafter, the final moisture is adjusted to 10% or less by a hot air dryer.
The hot air drying is not particularly limited as long as the final moisture can be adjusted to 10% or less, but it is preferably performed at 150 ° C. to 200 ° C. for 10 minutes to 30 minutes.
When the drying temperature is less than 150 ° C., the drying time becomes too long to obtain the predetermined moisture, and a preferable roast odor does not occur.
When the drying temperature exceeds 200 ° C., it is not preferable because the product is partially burnt even if it reaches a predetermined moisture content.
If the drying time is less than 10 minutes, a very high temperature treatment is required to obtain the predetermined moisture,
This is not preferable because the product is partially burnt.
If the drying time exceeds 30 minutes, processing at a low temperature is required to obtain the predetermined moisture,
A preferred roast odor does not occur.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1]
100g of wheat flour, 180g tuna protease degradation product, bonito surimi 40g, chicken meal 25g, fish meal 25g, beef tallow 20g, vitamin / mineral mix 10g, water 20g mixed with a vertical mixer, batter-like dough with a water content of 46% by mass Was prepared.
The dough was put in a cream squeeze bag, and 100 g was extruded on a tray in a string shape having a diameter of 10 mm.
The microwave irradiation time was set to 600 W for 1 minute with respect to 100 g, and cut and molded into a length of 10 mm immediately after irradiation.
Furthermore, this was put into a 180 degreeC hot-air dryer, the water | moisture content was 8.9 mass%, and the cat food (protein content 29.0 mass%) was obtained.
When the cat food was applied to a cat, 50 g was completely eaten within 10 hours and showed excellent palatability.
[Example 2]
100 g of wheat flour, 60 g of tuna protease degradation product, bonito surimi 40 g, chicken meal 50 g, fish meal 25 g, fats and oils 20 g, vitamins and minerals mix 10 g, and water 40 g are mixed with a vertical mixer, and a batter-like dough with a moisture content of 37% by mass Was prepared.
The dough was put in a cream squeeze bag, and 100 g was extruded on a tray in a string shape having a diameter of 10 mm.
The microwave irradiation time was set to 600 W for 1 minute with respect to 100 g, and cut and molded into a length of 10 mm immediately after irradiation.
Furthermore, this was put into a 180 degreeC hot-air dryer, the water | moisture content was made into 8.5 mass%, and the cat food (protein content 29.2 mass%) was obtained.
When the cat food was applied to a cat, 50 g was completely eaten within 10 hours and showed excellent palatability.
[Example 3]
100 g of wheat flour, 54 g of pork protease degradation product, chicken mince 18 g, chicken meal 12 g, vitamin / mineral mix 8 g, fats and oils 13 g, and water 50 g were mixed with a vertical mixer to prepare a batter-like dough with a moisture content of 44%.
250 g of the dough was poured into a tray having a radius of 140 mm and filled to a thickness of 5 mm.
The microwave irradiation time was set to 600 W for 3 minutes with respect to 300 g, and immediately after irradiation, it was cut and formed into a length of 10 mm × 10 mm.
Furthermore, this was put into a 180 degreeC hot-air dryer, the water | moisture content was 8.2 mass%, and dog food (protein content 21.5 mass%) was obtained.
When the dog food was supplied to beagle dogs, 100 g was completely consumed within 5 minutes and showed excellent palatability.
[Examples 1 and 4 to 6, Comparative Examples 1 and 2] Effect of fabric temperature of batter-like fabric In Example 1, the microwave irradiation time was changed from 30 seconds to 5 minutes, and the impact test by fabric temperature was performed. It was.
The product moisture was adjusted by the drying time.
The preference is the average of 10 tests with the intake ratio of Example 1 taken as 100 when Example 2 was given to cats as a test sample and a control at the same time and allowed to ingest freely for 10 hours. Evaluated by value.
Comparative Example 1 was weakly solidified and could not be molded.
The results are shown in Table 1.

When the product arrival temperature by microwave irradiation was less than 65 ° C., the solidification of the product was weak and the molding operation could not be performed.
Moreover, when the product arrival temperature exceeded 110 ° C., the product was burnt and hardened, so that the workability of molding was poor and the palatability was not good.

[Examples 2, 7-8, Comparative Examples 3-4] Effect of batter-like dough moisture In the same manner as in Example 2 except that water was adjusted as shown in Table 2, the dough moisture influence test Went.
The product moisture was adjusted by the drying time.
Comparative Example 4 had a low viscosity and could not be molded.
In Example 1, evaluation was performed in the same manner as in Example 1 except that the intake standard of Example 7 was set to 100 as the evaluation standard for palatability.
The results are shown in Table 2.

There was a tendency for palatability to increase as the moisture content of the dough increased.
However, when the moisture content of the dough exceeded 50% by mass, the workability during molding deteriorated and the product was not produced.

Claims (1)

A raw material mixture is prepared into a batter-like dough having a moisture content of 35% by mass to 50% by mass, and the dough is heated and solidified at 65 ° C. or more and 100 ° C. or less by irradiation with microwaves. A method for producing a pet food, comprising drying at 150 ° C. to 200 ° C. for 10 minutes to 30 minutes to prepare a water content of 10% or less.