JPH03206853A - Pet food - Google Patents
Pet foodInfo
- Publication number
- JPH03206853A JPH03206853A JP2162819A JP16281990A JPH03206853A JP H03206853 A JPH03206853 A JP H03206853A JP 2162819 A JP2162819 A JP 2162819A JP 16281990 A JP16281990 A JP 16281990A JP H03206853 A JPH03206853 A JP H03206853A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- yeast extract
- pet food
- weight
- yeast
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 239000012138 yeast extract Substances 0.000 claims abstract description 34
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 31
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 claims abstract description 14
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 claims abstract description 13
- IERHLVCPSMICTF-XVFCMESISA-N cytidine 5'-monophosphate Chemical compound O=C1N=C(N)C=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(O)=O)O1 IERHLVCPSMICTF-XVFCMESISA-N 0.000 claims abstract description 12
- DJJCXFVJDGTHFX-XVFCMESISA-N uridine 5'-monophosphate Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-XVFCMESISA-N 0.000 claims abstract description 12
- DJJCXFVJDGTHFX-UHFFFAOYSA-N Uridinemonophosphate Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013928 guanylic acid Nutrition 0.000 claims abstract description 11
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 claims abstract description 10
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 claims abstract description 10
- 229950006790 adenosine phosphate Drugs 0.000 claims abstract description 9
- 235000013902 inosinic acid Nutrition 0.000 claims abstract description 9
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 claims abstract description 8
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 102000015636 Oligopeptides Human genes 0.000 claims description 9
- 108010038807 Oligopeptides Proteins 0.000 claims description 9
- 235000019629 palatability Nutrition 0.000 abstract description 16
- 241000282326 Felis catus Species 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000019733 Fish meal Nutrition 0.000 abstract description 4
- 241001465754 Metazoa Species 0.000 abstract description 4
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 239000004467 fishmeal Substances 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 240000008042 Zea mays Species 0.000 abstract description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 3
- 235000005822 corn Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000010775 animal oil Substances 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 2
- 239000008158 vegetable oil Substances 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 235000010755 mineral Nutrition 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- 241000282472 Canis lupus familiaris Species 0.000 description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 16
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 16
- 239000002773 nucleotide Substances 0.000 description 14
- 229920002477 rna polymer Polymers 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003760 tallow Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 235000019764 Soybean Meal Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000004455 soybean meal Substances 0.000 description 3
- 210000005253 yeast cell Anatomy 0.000 description 3
- 241000235648 Pichia Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- IERHLVCPSMICTF-UHFFFAOYSA-N cytidine monophosphate Natural products O=C1N=C(N)C=CN1C1C(O)C(O)C(COP(O)(O)=O)O1 IERHLVCPSMICTF-UHFFFAOYSA-N 0.000 description 2
- XKVWLLRDBHAWBL-UHFFFAOYSA-N imperatorin Natural products CC(=CCOc1c2OCCc2cc3C=CC(=O)Oc13)C XKVWLLRDBHAWBL-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- AEOBEOJCBAYXBA-UHFFFAOYSA-N A2P5P Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1OP(O)(O)=O AEOBEOJCBAYXBA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000239366 Euphausiacea Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は５′−ヌクレオチド若しくはオリゴペプチドを
単独で、または両者を多量に含有する酵母エキスを０．
１〜２０重量％添加すること、或いは５′−グアニル酸
、５′−イノシン酸、５′−ウリジル酸、５′−シチジ
ル酸、５′−アデニル酸（以下、夫々ＧＭＰ、ＩＭＰ、
ＵＭＰ、ＣＭＰ、ＡＭＰと略す）が１種以上夫々０．０
３〜１重量％含有されている嗜好性を改良したベットフ
ードに関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention provides yeast extract containing large amounts of 5'-nucleotides or oligopeptides alone or both.
1 to 20% by weight, or 5'-guanylic acid, 5'-inosinic acid, 5'-uridylic acid, 5'-cytidylic acid, 5'-adenylic acid (hereinafter referred to as GMP, IMP,
One or more types of UMP, CMP, AMP) each with 0.0
The present invention relates to a bed food with improved palatability containing 3 to 1% by weight.
〔従来の技術及び発明が解決しようとする課題〕犬猫用
ペットフードはドライタイプ、セミモイストタイプ、ウ
ェットタイプに３大別される。ドライタイプ、セミモイ
ストタイプはウェットタイプに比べ栄養のバランスがと
れていること、及び大量生産が出来る。安価であるとい
うことに特徴があり、ペットフードの主流を占めている
。しかしドライタイプ及びセミウェットタイプのはウェ
ットタイプに比べ嗜好性が劣る為、犬猫が好んで食べな
いか或いは直ぐに飽きて了うなどの欠点がある。従来か
ら嗜好性の改良に就いて様々な試みがなされている。例
えば、魚・畜肉及び之等の内臓、オキアミ、麦芽、カラ
メル、酒石酸、リンゴ酸、酵母粉末、酵母エキスなどが
使用されている。[Prior art and problems to be solved by the invention] Pet foods for dogs and cats are classified into three types: dry type, semi-moist type, and wet type. The dry type and semi-moist type have better nutritional balance than the wet type, and can be mass-produced. It is characterized by its low price, and it occupies the mainstream of pet food. However, the dry type and semi-wet type are less palatable than the wet type, so they have the disadvantage that dogs and cats do not like to eat them or get tired of them quickly. Various attempts have been made to improve palatability. For example, fish, meat and other internal organs, krill, malt, caramel, tartaric acid, malic acid, yeast powder, yeast extract, etc. are used.
しかし現在でも好んで食べないとか、食べ飽きるなどの
問題が未だ残っている。従来から酵母粉末または酵母エ
キスを添加することは既知である。However, there are still problems such as not liking to eat or getting tired of eating. It is conventionally known to add yeast powder or yeast extract.
しかし酵母粉末その侭では酵母菌体の成分（タンパク質
、リボ核酸など）が菌体内に含有されているだけで有効
に作用しない欠点が残されている。However, yeast powder still has the disadvantage that it does not work effectively because the components of the yeast cells (proteins, ribonucleic acids, etc.) are only contained within the cells.
また酵母エキスの場合でも、従来型の酵母エキスではタ
ンパク質は大部分が遊離のアミノ酸にまで分解されてい
ること、及びリボ核酸に就いても元来含有率の低い酵母
菌体（ビール酵母など）を使っていること、またリボ核
酸が呈味性の無い２′３′ヌクレオチドに分解されてい
ることの為に満足なものとは言い難いのが現状である。In addition, in the case of yeast extracts, most of the proteins in conventional yeast extracts have been broken down to free amino acids, and yeast cells (such as brewer's yeast) that originally have a low content of ribonucleic acids. The current situation is that it is difficult to say that it is satisfactory because the ribonucleic acid is broken down into 2'3' nucleotides which have no taste.
本発明者等は鋭意検討した結果、５′−ヌクレオチドま
たはオリゴペプチドを単独で、または両者を多量に含有
する酵母エキスを０．１〜２０重量％添加することによ
って犬猫に対する嗜好性が著しく改良されることを見出
した。As a result of intensive studies, the present inventors found that palatability for dogs and cats was significantly improved by adding 0.1 to 20% by weight of yeast extract containing a large amount of 5'-nucleotide or oligopeptide, or both. I found out that it can be done.
更に詳しくは、５′−ヌクレオチドとしては５′−イノ
シン酸、５′−グアニル酸、５′−シチジル酸、５′−
ウリジル酸（以下、夫々５’−ＩＭＰ。More specifically, the 5'-nucleotides include 5'-inosinic acid, 5'-guanylic acid, 5'-cytidylic acid, 5'-
Uridylic acid (hereinafter referred to as 5'-IMP).
５’−ＧＭＰ、５’−ＣＭＰ、５’−ＵＭＰと略す）。(abbreviated as 5'-GMP, 5'-CMP, 5'-UMP).
または５′−アデニル酸（以下５’−ＡＭＰと略す）。or 5'-adenylic acid (hereinafter abbreviated as 5'-AMP).
５’−ＧＭＰ、５’−ＣＭＰ、５’−ＵＭＰを各々、０
．５〜１０重量％含有している酵母エキスが含有されて
いるものである。更に好ましくは０．１〜２０重量％含
有せしめる。またオリゴペプチドの場合には１０〜４５
重量％含有する酵母エキスを添加する。5'-GMP, 5'-CMP, 5'-UMP, respectively, 0
．． It contains yeast extract containing 5 to 10% by weight. More preferably, it is contained in an amount of 0.1 to 20% by weight. In the case of oligopeptides, 10 to 45
Yeast extract containing % by weight is added.
更に５′−ヌクレオチド、オリゴペプチド両方を前記の
割合で含む酵母エキスの場合も有効である。Furthermore, yeast extracts containing both 5'-nucleotides and oligopeptides in the above ratios are also effective.
本発明の５′−ヌクレオチド０．５〜５重量％含有酵母
エキスを得るには特開昭６２−２０１５９５号、特開昭
６２−２８９１６１号の方法によって得ることが出来る
し、５′−ヌクレオチド５重量％以上含有の酵母エキス
を得るには酵母から常法によって得られるリボ核酸（以
下、ＲＮＡと略す）を５′−ヌクレオチドに酵素分解し
た後、請求項１に記載のものに必要量を添加することに
よって得ることが出来る。The yeast extract containing 0.5 to 5% by weight of 5'-nucleotides of the present invention can be obtained by the method disclosed in JP-A-62-201595 and JP-A-62-289161. To obtain a yeast extract containing % by weight or more, ribonucleic acid (hereinafter abbreviated as RNA) obtained from yeast by a conventional method is enzymatically decomposed into 5'-nucleotides, and then the necessary amount is added to the one described in claim 1. You can get it by doing.
核酸系呈味成分としては、ＩＭＰ、ＧＭＰ、ＣＭＰ、Ｕ
ＭＰ、ＡＭＰが有効であり、添加率としては夫々０．０
３〜１重量％が好ましく、２種類以上添加してもよく、
相乗効果が期待出来る。Nucleic acid-based taste components include IMP, GMP, CMP, and U.
MP and AMP are effective, and the addition rate is 0.0 each.
It is preferably 3 to 1% by weight, and two or more types may be added.
A synergistic effect can be expected.
５′−ヌクレオチド成分に就いては現在酵母から工業的
に生産されているリボ核酸を加水分解する方法及び直接
発酵法によって容易に得ることが出来る。The 5'-nucleotide component can be easily obtained by hydrolyzing ribonucleic acid, which is currently produced industrially from yeast, and by direct fermentation.
また請求項３の場合には特開昭６２−２８９１６１号の
工程で５′−ヌクレオチドの生成工程を省略することに
よって得られる。In the case of claim 3, it can be obtained by omitting the 5'-nucleotide production step in the process of JP-A-62-289161.
請求項４の場合は請求項１の場合と同じ方法で得ること
が出来る。The case of claim 4 can be obtained by the same method as the case of claim 1.
５′−ヌクレオチド、オリゴペプチドの含有率の範囲に
就いては低過ぎる場合は酵母エキスの添加率に限度があ
るため、嗜好性の改良の効果も少なくなる。また上限に
就いては酵母菌体に含まれるタンパク質、リボ核酸の限
度によって自ら制限される。また本発明に於いて酵母エ
キスの原料となる酵母としては食品として適したもので
あればよく、通常よく使われているビール酵母、パン酵
母に限定されるものではなく、サツカロミセス属。If the content of 5'-nucleotide and oligopeptide is too low, there is a limit to the addition rate of yeast extract, and the effect of improving palatability will be reduced. Moreover, the upper limit is self-limited by the limits of proteins and ribonucleic acids contained in yeast cells. Further, in the present invention, the yeast used as a raw material for the yeast extract may be any yeast suitable as a food, and is not limited to beer yeast and baker's yeast, which are commonly used, but also yeast of the genus Satucharomyces.
キャンデイダ属、ピキア属、ハンセヌラ属など各種の酵
母が挙げられる。ここでリボ核酸を多く含有する酵母を
原料とする方が有利である。Examples include various yeasts such as Candida, Pichia, and Hansenula. Here, it is advantageous to use yeast containing a large amount of ribonucleic acid as a raw material.
本発明の対象とするペットフードの種類としては、嗜好
性が劣るドライタイプ、セミモイストタイプの場合に特
に有効であるが、モイストタイプの場合にも嗜好性が更
に良くなり、タイプによって使用が限定されるものでは
ない。As for the types of pet food targeted by the present invention, it is particularly effective for dry types and semi-moist types, which have poor palatability, but even moist types have even better palatability, and use is limited depending on the type. It is not something that will be done.
本発明の対象となるペット動物の種類としては犬猫何れ
の場合にも有効である。The present invention is effective for both dogs and cats as pet animals.
本発明に於いて使用する酵母エキス以外のペットフード
原料としては例えば、とうもろこし、小麦粉、大豆粕、
魚粉、動植物油脂、ビタミン類。Examples of pet food ingredients other than yeast extract used in the present invention include corn, wheat flour, soybean meal,
Fishmeal, animal and vegetable oils, and vitamins.
ミネラル類が挙げられ、ペット動物の種類、ペットフー
ドのタイプなどによって適宜選択して用いられる。Examples include minerals, which are appropriately selected and used depending on the type of pet animal, type of pet food, etc.
本発明に於いて酵母エキスをペラ１〜フードに添加する
敏はペットの種類、ペットフードのタイプによって異な
る。一般にドライタイプ、セミウェットタイプの場合に
は表面に塗す方法がとれるので添加率は０．１％でも有
効であるが、ウェットタイプの場合は均一に混合する必
要があるので添加率は０．５％以上必要である。In the present invention, the degree to which yeast extract is added to the food differs depending on the type of pet and the type of pet food. Generally, in the case of dry type and semi-wet type, since it is possible to apply it on the surface, an addition rate of 0.1% is effective, but in the case of wet type, it is necessary to mix uniformly, so the addition rate is 0.5%. The above is necessary.
酵母エキスを添加する方法としては製品を得るまでの任
意の工程を選んで行なうことが出来る。The yeast extract can be added at any step up to obtaining the product.
例えば穀類などの主原料に対し０．１〜２０重量％とな
る様に添加した後、ミキサーなどで充分混合し、適当量
の水を加え、ニーダ−などで練り合わせる。For example, it is added in an amount of 0.1 to 20% by weight based on the main raw material such as grains, thoroughly mixed with a mixer, an appropriate amount of water is added, and kneaded with a kneader or the like.
その後、加熱、加圧押出機などで成型し、更に焼成する
。After that, it is heated, molded using a pressure extruder, etc., and further baked.
また原料の練り合わせ工程で酵母エキスを添加しない場
合は焼成前の工程で０．１〜２０重量％の範囲で塗すか
、油脂などと混合したものを塗布する。If yeast extract is not added in the raw material kneading process, it may be applied in a range of 0.1 to 20% by weight or mixed with oil or fat in the process before baking.
この様にして本発明の酵母エキスを添加することにより
嗜好性の改良されたペットフードを安価に多量に製造す
ることが出来る。By adding the yeast extract of the present invention in this manner, pet food with improved palatability can be produced in large quantities at low cost.
以下、実施例を挙げて更に詳細に説明する。 Hereinafter, the present invention will be explained in more detail by giving Examples.
実施例１
第１表に示す基本飼料の組成のうち牛脂を除いたものを
第１表 基本飼料の組成
とうもろこし ２７％小麦粉
２４
大豆粕 １５
肉粉 １７魚粉
５
小麦胚芽 ３
ビール酵母 ３
ビタミン類・ミネラル類 ２
牛脂 ４
よく混合し、水分含有量を２５１【量％にしてから加熱
・加圧押出機に送り混合しダイの細孔より押し出した後
、一定の長さに切断した。その後、送風乾燥機で乾燥し
たものに牛脂５重量％を添加し本発明による第２表の組
成より成る
以下余白
第２表 酵母エキスの組成
ｍＡが従来型の酵母エキスの代表例
酵母エキスを１重量％になる様に塗し１通風冷却機で冷
却してドッグフードＡ、Ｂ、Ｃ，Ｄ、Ｅ。Example 1 The composition of the basic feed shown in Table 1 excluding beef tallow is shown in Table 1. Composition of the basic feed Corn 27% Flour
24 Soybean meal 15 Meat meal 17 Fish meal
5 Wheat germ 3 Brewer's yeast 3 Vitamins/minerals 2 Beef tallow 4 Mix well and bring the water content to 251% by volume, then send to a heated and pressurized extruder to mix, extrude through the pores of the die, and keep at a constant level. Cut to length. After that, 5% by weight of beef tallow was added to the dried product using a blow dryer, and the composition according to the present invention is shown in Table 2. Coat the dog foods A, B, C, D, and E by cooling them in a ventilation cooler so that they are equal to the weight percentage.
Ｆ、Ｇ、Ｈ，Ｉを得た。F, G, H, and I were obtained.
酵母エキス無添加のものを対照とした。A control without yeast extract was used as a control.
上記の様にして製造した酵母エキスを添加したドッグフ
ード及び無添加のドッグフード（対照）を別々の食器に
同量宛秤取し、１０頭のピーグル犬に２日間与えて採食
させ、その採食量より嗜好性の優劣を比較した。その結
果を第３表に示す。Equal amounts of the yeast extract-added dog food and the additive-free dog food (control) produced as described above were weighed into separate dishes and fed to 10 pegle dogs for 2 days, and the amount of food eaten was We compared the superiority and inferiority of palatability. The results are shown in Table 3.
第７３表
酵母エキスの組Ｊ戊かＭ好性に及ぼす！（ドッグフード
）Ｂ’、Ｃ’、Ｄ’、Ｅ’、Ｆ’、Ｇ’、Ｈ’（ＡとＡ
′は対応、以下同様）
工′を得た。Table 73: Effect of yeast extract on group J or M preference! (Dog food) B', C', D', E', F', G', H' (A and A
′ corresponds, the same applies hereafter) We obtained
第４表 基本飼料の組成
小麦粉 ３５％魚粉
２７大豆粕
２０
小麦胚芽 ６
ビール酵母 ３
脱脂粉乳 ３
ビタミン類・ミネラル類 ２
牛脂 ４酵母エキス中に
含まれる、５′−ヌクレオチド及びオリゴペプチドがド
ッグフードの嗜好性を著しく改良することが判る。Table 4 Composition of basic feed Flour 35% fishmeal
27 Soybean meal
20 Wheat germ 6 Brewer's yeast 3 Skimmed milk powder 3 Vitamins/minerals 2 Beef tallow 4 It can be seen that the 5'-nucleotides and oligopeptides contained in the yeast extract significantly improve the palatability of dog food.
実施例２
第４表に示す基本飼料のうち牛脂を除いたものを実施例
１と同様に調製してキャツトフードＡ′上記の様にして
製造した酵母エキスを添加したキャツトフード及び無添
加のキャツトフード（対照）を別々の食器に同量宛秤取
し、１０匹の猫に２日間与えて採食させ、その採食量よ
り嗜好性の優劣を比較した。その結果を第５表に示す。Example 2 Cat food A' prepared from the basic feed shown in Table 4 except for beef tallow in the same manner as in Example 1 Cat food added with yeast extract produced as described above and cat food without additives The same amount of food (control) was weighed out into separate dishes and given to 10 cats for 2 days, and the palatability was compared based on the amount of food eaten. The results are shown in Table 5.
以下余白
第５表 酵母エキスの組成が嗜好性に及ぼす影響（キャ
ツトフード）製した。Table 5 below: Effect of composition of yeast extract on palatability (cat food).
実施例１と同様に酵母エキスを添加したドッグフード及
び無添加のドッグフード（対照）を別々の食器に同量宛
秤取し、１０頭のピーグル犬に２日間与えて採食させ、
その採食量より嗜好性の優劣を比較した。その結果を第
７表に示す。Similar to Example 1, dog food with yeast extract added and dog food without additives (control) were weighed in equal amounts into separate dishes, and given to 10 pegle dogs for 2 days to feed them.
The palatability was compared based on the amount eaten. The results are shown in Table 7.
以下余白
キャツトフードの場合も５′−ヌクレオチド及びオリゴ
ペプチドが嗜好性を著しく改良することが判る。It can be seen from the following that 5'-nucleotides and oligopeptides significantly improve palatability in the case of blank cat food as well.
実施例３
実施例１と同様の基本飼料を用い、第２表の酵母エキス
Ｃを第６表の添加率でドッグフードを調第７表
酵母エキスＢの添加率が嗜好性に及ぼす影響（ドッグフ
ード）第８表
以−ヒより添加率０．１％以上で有効であることが判る
。通常１０％以上にしても効果は増進しない。Example 3 Using the same basic feed as in Example 1, prepare dog food with yeast extract C in Table 2 at the addition rate in Table 6 Table 7 Effect of addition rate of yeast extract B on palatability (dog food) From Table 8 onwards, it can be seen that addition rates of 0.1% or more are effective. Normally, the effect will not be improved even if it is increased to 10% or more.
実施例４
実施例１の中で酵母エキスの代わりに５′−ヌクレオチ
ドに置き換えた第８表の様なドックフード名に就いて実
施例１と同様な方法で嗜好性の優劣を比較した。その結
果を第９表に示した。Example 4 The same method as in Example 1 was used to compare the palatability of dog food names as shown in Table 8, in which 5'-nucleotides were substituted for yeast extract in Example 1. The results are shown in Table 9.
以下余白
第９表
実施例５
実施例２の中で酵母エキスの代わりに５′−ヌクレオチ
ドに置き換えた第１０表の様なキャラ１−フード名に就
いて、実施例２と同様な方法で嗜好性の優劣を比較した
。その結果を第１１表に示した。Below is the margin Table 9 Example 5 For character 1-food names as shown in Table 10 in which yeast extract was replaced with 5'-nucleotide in Example 2, preference was given in the same manner as in Example 2. Comparing the superiority and inferiority of the sexes. The results are shown in Table 11.
第１０表 第１１表 以下余白Table 10 Table 11 Margin below
Claims (1)
リジル酸と、５′−イノシン酸または５′−アデニル酸
を夫々０．５〜１０重量％含有する酵母エキスが含まれ
ていることを特徴とするペットフード。 ２ ５′−イノシン酸、５′−グアニル酸、５′−シチ
ジル酸及び５′−ウリジル酸の組合わせ、または５′−
アデニル酸、５′−グアニル酸、５′−シチジル酸及び
５′−ウリジル酸の組合わせに於いて夫々を０．５〜１
０重量％含有する酵母エキスが０．１〜２０重量％含ま
れていることを特徴とするペットフード。 ３ オリゴペプチドが１０〜４５重量％含有されている
酵母エキスが０．１〜２０重量％含まれていることを特
徴とするペットフード。 ４ ５′−イノシン酸、５′−グアニル酸、５′−シチ
ジル酸及び５′−ウリジル酸の組合わせ、または５′−
アデニル酸、５′−グアニル酸、５′−シチジル酸及び
５′−ウリジル酸の組合わせに於いて夫々を０．５〜１
０重量％とオリゴペプチド１０〜４５重量％とを含有す
る酵母エキスが０．１〜２０重量％含まれていることを
特徴とするペットフード。 ５ ５′−グアニル酸、５′−イノシン酸、５′−ウリ
ジル酸、５′−シチジル酸、５′−アデニル酸を１種以
上夫々０．０３〜１重量％含有されていることを特徴と
するペットフード。[Scope of Claims] 1. A yeast extract containing 0.5 to 10% by weight of each of 5'-guanylic acid, 5'-cytidylic acid, 5'-uridylic acid, and 5'-inosinic acid or 5'-adenylic acid. A pet food characterized by containing. 2 A combination of 5'-inosinic acid, 5'-guanylic acid, 5'-cytidylic acid and 5'-uridylic acid, or 5'-
In the combination of adenylic acid, 5'-guanylic acid, 5'-cytidylic acid and 5'-uridylic acid, each
A pet food characterized by containing 0.1 to 20% by weight of yeast extract containing 0% by weight. 3. A pet food characterized by containing 0.1 to 20% by weight of yeast extract containing 10 to 45% by weight of oligopeptides. 4 A combination of 5'-inosinic acid, 5'-guanylic acid, 5'-cytidylic acid and 5'-uridylic acid, or 5'-
In the combination of adenylic acid, 5'-guanylic acid, 5'-cytidylic acid and 5'-uridylic acid, each
A pet food characterized by containing 0.1 to 20% by weight of yeast extract containing 0% by weight and 10 to 45% by weight of oligopeptides. 5 Containing 0.03 to 1% by weight of one or more of 5'-guanylic acid, 5'-inosinic acid, 5'-uridylic acid, 5'-cytidylic acid, and 5'-adenylic acid each. pet food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2162819A JPH03206853A (en) | 1989-10-23 | 1990-06-22 | Pet food |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27376089 | 1989-10-23 | ||
| JP1-273760 | 1989-10-23 | ||
| JP2162819A JPH03206853A (en) | 1989-10-23 | 1990-06-22 | Pet food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03206853A true JPH03206853A (en) | 1991-09-10 |
Family
ID=26488477
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2162819A Pending JPH03206853A (en) | 1989-10-23 | 1990-06-22 | Pet food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03206853A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07184595A (en) * | 1993-12-28 | 1995-07-25 | Nippon Paper Ind Co Ltd | Yeast extract composition and its production and feed containing the same |
| JP2008301824A (en) * | 1998-11-24 | 2008-12-18 | Nestec Sa | Method and composition for enhancing palatability of pet food |
| JP2014087358A (en) * | 2004-12-30 | 2014-05-15 | Hill's Pet Nutrition Inc | Methods for enhancing palatability of compositions for consumption by animals |
| JP2014138564A (en) * | 2013-01-21 | 2014-07-31 | Taiyo Yushi Kk | Pet food, and additive for pet food and method of producing the same |
| JP2018087158A (en) * | 2016-11-28 | 2018-06-07 | 花王株式会社 | Drinking promoter for cats |
| JP2018087157A (en) * | 2016-11-28 | 2018-06-07 | 花王株式会社 | Drinking promoter for cats |
| EP3461348B1 (en) | 2012-10-31 | 2020-08-05 | Mars, Incorporated | Flavour additives |
| EP3461343B1 (en) | 2012-10-31 | 2020-12-02 | Mars, Incorporated | Flavour additives |
| US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534096A (en) * | 1978-08-26 | 1980-03-10 | Henkel Kgaa | Production of autolysed yeast substance |
| JPS56127054A (en) * | 1980-02-28 | 1981-10-05 | Uni Tekisasu | Dog food flavor |
| JPS5947588A (en) * | 1982-09-10 | 1984-03-17 | 松下電工株式会社 | Hanger for duct |
| JPS6225960A (en) * | 1985-07-26 | 1987-02-03 | Mitsui Toatsu Chem Inc | Nourishing drink |
| JPS62289161A (en) * | 1986-06-06 | 1987-12-16 | Sanyo Kokusaku Pulp Co Ltd | Yeast essence composition |
-
1990
- 1990-06-22 JP JP2162819A patent/JPH03206853A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534096A (en) * | 1978-08-26 | 1980-03-10 | Henkel Kgaa | Production of autolysed yeast substance |
| JPS56127054A (en) * | 1980-02-28 | 1981-10-05 | Uni Tekisasu | Dog food flavor |
| JPS5947588A (en) * | 1982-09-10 | 1984-03-17 | 松下電工株式会社 | Hanger for duct |
| JPS6225960A (en) * | 1985-07-26 | 1987-02-03 | Mitsui Toatsu Chem Inc | Nourishing drink |
| JPS62289161A (en) * | 1986-06-06 | 1987-12-16 | Sanyo Kokusaku Pulp Co Ltd | Yeast essence composition |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07184595A (en) * | 1993-12-28 | 1995-07-25 | Nippon Paper Ind Co Ltd | Yeast extract composition and its production and feed containing the same |
| JP2008301824A (en) * | 1998-11-24 | 2008-12-18 | Nestec Sa | Method and composition for enhancing palatability of pet food |
| JP2014087358A (en) * | 2004-12-30 | 2014-05-15 | Hill's Pet Nutrition Inc | Methods for enhancing palatability of compositions for consumption by animals |
| EP3461348B1 (en) | 2012-10-31 | 2020-08-05 | Mars, Incorporated | Flavour additives |
| EP3461343B1 (en) | 2012-10-31 | 2020-12-02 | Mars, Incorporated | Flavour additives |
| JP2014138564A (en) * | 2013-01-21 | 2014-07-31 | Taiyo Yushi Kk | Pet food, and additive for pet food and method of producing the same |
| US11388914B2 (en) | 2015-04-28 | 2022-07-19 | Mars, Incorporated | Process of preparing a wet pet food, wet pet food produced by the process and uses thereof |
| JP2018087158A (en) * | 2016-11-28 | 2018-06-07 | 花王株式会社 | Drinking promoter for cats |
| JP2018087157A (en) * | 2016-11-28 | 2018-06-07 | 花王株式会社 | Drinking promoter for cats |
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