JP5279033B2 - Production method of pet food using batter-like dough - Google Patents
Production method of pet food using batter-like dough Download PDFInfo
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- JP5279033B2 JP5279033B2 JP2009234123A JP2009234123A JP5279033B2 JP 5279033 B2 JP5279033 B2 JP 5279033B2 JP 2009234123 A JP2009234123 A JP 2009234123A JP 2009234123 A JP2009234123 A JP 2009234123A JP 5279033 B2 JP5279033 B2 JP 5279033B2
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- 238000004519 manufacturing process Methods 0.000 title claims description 10
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- 239000002994 raw material Substances 0.000 claims description 12
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- 238000001035 drying Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 description 20
- 235000019629 palatability Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 241000251468 Actinopterygii Species 0.000 description 9
- 241000282326 Felis catus Species 0.000 description 8
- 244000144972 livestock Species 0.000 description 8
- 108091005804 Peptidases Proteins 0.000 description 7
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 7
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- 235000019733 Fish meal Nutrition 0.000 description 6
- 239000004467 fishmeal Substances 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 238000000465 moulding Methods 0.000 description 6
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- 235000021307 Triticum Nutrition 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
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- 238000000034 method Methods 0.000 description 5
- 241000282472 Canis lupus familiaris Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
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- 230000000704 physical effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
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- 235000019764 Soybean Meal Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
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- 238000007796 conventional method Methods 0.000 description 1
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Description
本発明は、バッター状生地を使用したペットフードの製造方法。 The present invention is a method for producing a pet food using a batter-like dough.
犬猫のような肉食動物のための総合栄養食(ペットフード)は、高い蛋白質の含量が求められている。
従来のペットフードの製造方法、例えば、エクストルーダーにより加熱と押し出し成形を同時に行いその後乾燥する方法(例えば特許文献1参照)、あるいは原材料混合物をシート状に成形した後加熱乾燥する方法(例えば特許文献2参照)では蛋白質の含有量を確保するため、水分含量の高いフレッシュな畜肉や魚肉そのプロテアーゼ分解物は加工適性上使用量が限定されていた。
したがって嗜好性の最も良い畜肉、魚肉又はこれらのプロテアーゼ分解物に替えてミートミール、フィッシュミール、グルテンミール又は大豆粕などの乾燥粉末状の動植物蛋白源を使用する為、嗜好性を高めるには限界があった。
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.
本発明の目的は、嗜好性が最も良い畜肉、魚肉又はこれらのプロテアーゼ分解物を多く使用しても加工適性に問題なく、嗜好性に優れたペットフードの製造方法を提供することである。 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.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、原料混合物を水分が35質量%以上50質量%以下のバッター状生地に調製して、該生地にマイクロ波を照射することにより成形可能な物性となるように加熱凝固させ、これを切断成形し、熱風乾燥で水分を10%以下に調製することにより高蛋白で嗜好性に優れたペットフードが製造できることを見出し本発明を完成するに至った。
従って、本発明は、原料混合物を水分が35質量%以上50質量%以下のバッター状生地に調製して、該生地をマイクロ波を照射することにより65℃以上100℃以下で加熱凝固させ、これを切断成形し、熱風乾燥を150℃以上200℃以下で、10分間以上30分間以下行い水分を10%以下に調製することを特徴とするペットフードの製造方法である。
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.
本発明の製造方法によれば高蛋白で嗜好性に優れたペットフードが製造できる。 According to the production method of the present invention, a pet food with high protein and excellent palatability can be produced.
以下、本発明を詳細に説明する。
本発明におけるペットフードとは、原料混合物を水分が35質量%以上50質量%以下のバッター状生地に調製して、該生地にマイクロ波を照射することにより成形可能な物性に加熱凝固させ、これを切断成形し、熱風乾燥で水分を10%以下に調製した製品蛋白質含有量が18質量%以上36質量%以下であるペットフードをいう。
使用する原料は、従来のペットフードに使用されている原料であれば特に限定されず、例えば、小麦、コーン、大豆、米粉、大麦、燕麦などの穀物の粉末、畜肉、魚肉、大豆蛋白、畜肉エキス、魚肉エキス、ミートミール、フィッシュミール、牛脂、ラード、鶏脂、水、ビタミン又はミネラルなどを挙げることができる。
本発明におけるペットフードの好ましい原料配合として、小麦粉100質量部に対し、畜肉又は魚肉のプロテアーゼ分解物が50質量部以上200質量部以下、畜肉又は魚肉が120質量部以下、ミートミール又はフィッシュミールが80質量部以下、油脂が5質量部以上30質量部以下である原料配合又は、小麦粉100質量部に対し、畜肉又は魚肉のプロテアーゼ分解物が100質量部以上200質量部以下、畜肉又は魚肉が10質量部以上100質量部以下、ミートミール又はフィッシュミールが80質量部以下、油脂が5質量部以上30質量部以下である原料配合を挙げることができる。
このような原料配合は、優れた嗜好性を示す配合であるが従来のエクストルーダーを使用した製造方法やシート状に成形し加熱する製造方法では水分が多すぎ作業性が悪く製造が困難であった。
しかし、本発明の方法では製造が可能となっている。
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.
本発明におけるバッター状生地の調製方法は、原料をバッター状に均一に混合できれば特に限定はなく、従来のペットフードの製造に使用している方法を使用することができ、例えば、縦型ミキサーやニーダーなどを使用することができる。
バッター状生地はマイクロ波による加熱の前にポンプを使った生地の押出機やデポジッ
ターを使用して任意の形に成形することができる。
成形した生地にマイクロ波の照射を行い、生地を熱凝固させる。
マイクロ波の照射は、原料中の蛋白質を熱変性させるために、生地温度が65℃以上100℃以下になるように行う。
生地温度が100℃を超えるとバッター状生地が焦げ又硬くなりすぎるため後の成形が出来なくなる。
生地温度が65℃未満では生地が生で後の切断成形がべたついてうまく行かなくなる。
マイクロ波照射後の生地は、製麺用の切刃、ギロチンカッター、金型などで成形する。
その後 熱風乾燥機により最終水分を10%以下に調整する。
熱風乾燥は最終水分を10%以下に調整できれば特に限定はないが、150℃以上200℃以下で、10分間以上30分間以下となるように行うことが好ましい。
乾燥温度が150℃未満では、所定水分にするのに乾燥時間が長くなりすぎまた好ましいロースト臭が生じない。
乾燥温度が200℃を超えると、所定水分になったとしても部分的に焦げすぎた製品と
なり好ましくない。
乾燥時間が10分間未満では、所定水分にするのに非常に高い温度処理が必要になり、
製品が部分的に焦げてしまう為好ましくない。
乾燥時間が30分間を超えると、所定水分にするには低温での処理が必要になり、
好ましいロースト臭が生じない。
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.
以下本発明を実施例により具体的に説明する。
[実施例1]
小麦粉100g、マグロのプロテアーゼ分解物180g、カツオすり身40g、チキンミール25g、フィッシュミール25g、牛脂20g、ビタミン・ミネラルミックス10g、水20gを縦型ミキサーでミキシングし、水分含量46質量%のバッター状生地を調製した。
該生地をクリーム絞り袋に入れ、トレー上に径10mmの紐状に100gを押出成形した。
マイクロ波の照射時間を100gに対し600W、1分間として照射後直ちに長さ10mm長に切断成形した。
更にこれを180℃の熱風乾燥機に入れ、水分を8.9質量%にしキャットフード(蛋白質含有量29.0質量%)を得た。
該キャットフードを猫に供したところ50gを10時間以内に完食し優れた嗜好性を示した。
[実施例2]
小麦粉100g、マグロのプロテアーゼ分解物60g、カツオすり身40g、チキンミール50g、フィッシュミール25g、油脂20g、ビタミン・ミネラルミックス10g、水40gを縦型ミキサーでミキシングし、水分含量37質量%のバッター状生地を調製した。
該生地をクリーム絞り袋に入れ、トレー上に径10mmの紐状に100gを押出成形した。
マイクロ波の照射時間を100gに対し600W、1分間として照射後直ちに長さ10mm長に切断成形した。
更にこれを180℃の熱風乾燥機に入れ、水分を8.5質量%にしキャットフード(蛋白質含有量29.2質量%)を得た。
該キャットフードを猫に供したところ50gを10時間以内に完食し優れた嗜好性を示した。
[実施例3]
小麦粉100g、ポークのプロテアーゼ分解物54g、鶏肉ミンチ18g、チキンミール12g、ビタミン・ミネラルミックス8g、油脂13g、水50gを縦型ミキサーでミキシングし、水分含量44%のバッター状生地を調製した。
該生地250gを半径140mmのトレーに流し込み厚さ5mmに充填した。
マイクロ波の照射時間を300gに対し600W、3分間として照射後直ちに長さ10mm×10mmに切断成形した。
更にこれを180℃の熱風乾燥機に入れ、水分を8.2質量%にしドッグフード(蛋白質含有量21.5質量%)を得た。
該ドッグフードをビーグル犬に供したところ100gを5分以内に完食し優れた嗜好性を示した。
[実施例1、4〜6、比較例1〜2]バッター状生地の生地温度の影響
実施例1において、マイクロ波の照射時間を30秒間から5分間まで変化させ、生地温度による影響試験を行った。
製品水分は乾燥時間により調整した。
嗜好性は、猫に試験サンプルとコントロールとして実施例2を同時に十分な量与え、10時間自由に摂取させたときの、実施例1の摂取量を100とした摂取比率を10頭の試験の平均値で評価した。
比較例1は凝固が弱く成形作業が出来なかった。
結果を表1に示す。
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.
マイクロ波照射による製品到達温度が65℃未満では製品の凝固が弱く成形作業が出来なかった。
また製品到達温度が110℃を超えると焦げが生じ、硬くなるため成形作業性が悪く、嗜好性も良くなかった。
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.
[実施例2、7〜8、比較例3〜4]バッター状生地水分の影響
実施例2において、加水を表2に示すように調整した以外は実施例2と同様にして生地水分の影響試験を行った。
製品水分は乾燥時間により調整した。
比較例4は粘度が低く成形作業が出来なかった。
実施例1において嗜好性の評価基準を実施例7の摂取量を100とした以外は実施例1と同様にして評価を行った。
結果を表2に示す。
[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.
生地水分が多いほど嗜好性が良い傾向にあった。
しかし生地水分50質量%を超えると成形時作業性が悪化し製品とならなかった。
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.
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