JPH07115917A - Feed for pet and its production - Google Patents
Feed for pet and its productionInfo
- Publication number
- JPH07115917A JPH07115917A JP5291411A JP29141193A JPH07115917A JP H07115917 A JPH07115917 A JP H07115917A JP 5291411 A JP5291411 A JP 5291411A JP 29141193 A JP29141193 A JP 29141193A JP H07115917 A JPH07115917 A JP H07115917A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- casein
- parts
- polyhydric alcohol
- fatty acid
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000005018 casein Substances 0.000 claims abstract description 29
- 235000021240 caseins Nutrition 0.000 claims abstract description 29
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 28
- -1 fatty acid ester Chemical class 0.000 claims abstract description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 20
- 239000000194 fatty acid Substances 0.000 claims abstract description 20
- 229930195729 fatty acid Natural products 0.000 claims abstract description 20
- 150000005846 sugar alcohols Polymers 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 13
- 150000001447 alkali salts Chemical class 0.000 claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- 235000011187 glycerol Nutrition 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 235000010356 sorbitol Nutrition 0.000 claims description 4
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 235000013772 propylene glycol Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 abstract description 7
- 150000001768 cations Chemical class 0.000 abstract description 5
- 159000000011 group IA salts Chemical class 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 238000001125 extrusion Methods 0.000 description 8
- 238000004898 kneading Methods 0.000 description 5
- 238000010411 cooking Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-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
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 description 1
- IYFATESGLOUGBX-YVNJGZBMSA-N Sorbitan monopalmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O IYFATESGLOUGBX-YVNJGZBMSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- JZGXQKWQIKFIBT-UHFFFAOYSA-N hexadecanoic acid;propane-1,2-diol Chemical compound CC(O)CO.CCCCCCCCCCCCCCCC(O)=O JZGXQKWQIKFIBT-UHFFFAOYSA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000001570 sorbitan monopalmitate Substances 0.000 description 1
- 235000011071 sorbitan monopalmitate Nutrition 0.000 description 1
- 229940031953 sorbitan monopalmitate Drugs 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Landscapes
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、ソフトジャーキー状の
しなやかな食感を有する、牛乳蛋白質を主体とするペッ
ト用飼料及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a milk protein-based pet feed having a soft jerky supple texture and a method for producing the same.
【０００２】[0002]
【従来の技術】牛乳蛋白質であるカゼインは、栄養源と
して優れているばかりでなく、食品・飼料等の成形用素
材としても優れた性質を有する。そのため、カゼインを
主成分とした各種の成形体飼料が製造されている。例え
ば、ミルクカゼインにゼラチンを混合して成形した畜
犬用玩具食餌（特公昭５７−３９６１６号）、カゼイ
ンにアルカリ性膨剤を加えて加熱下に塑性加工した成形
体飼料（特公昭５８−４８１５０号）等である。しか
し、これらの先行技術においては、乳化剤等による原料
性状の改変は試みられていない。2. Description of the Related Art Casein, which is a milk protein, has not only an excellent nutritional source but also an excellent property as a material for molding foods, feeds and the like. Therefore, various molded feeds containing casein as a main component are manufactured. For example, a toy diet for livestock dogs that is formed by mixing gelatin with milk casein (Japanese Patent Publication No. 57-39616), and a molded feed that is plastically processed under heating by adding an alkaline leavening agent to casein (Japanese Patent Publication No. 58-48150). Etc. However, these prior arts have not attempted to modify the raw material properties with an emulsifier or the like.
【０００３】食品又は飼料素材の押出成形法（エクスト
ルージョンクッキング）において乳化剤を使用した例が
ある。 澱粉を主原料としたもの−澱粉の損傷防止を目的とし
て多価アルコール脂肪酸エステル等を用いるもので、こ
の場合は蔗糖脂肪酸エステルでも効果があり、かつ、添
加量は原料に対して１％で十分である（食品産業エクス
トルージョンクッキング技術研究組合編『エクストルー
ジョンクッキング』、株式会社光琳、１９８７年、第３
６〜３９頁）。 大豆蛋白質を主原料としたもの−大豆蛋白質の組織化
に際して組織中に細かい気泡を分散させる目的で、ステ
アリン酸モノグリセライドを原料に対して１％加えたも
のである（前出『エクストルージョンクッキング』、第
１６４〜１７４頁）。 しかし、これらは、以下に詳述する本願の場合とは、主
原料において、さらには、乳化剤を使用する目的、使用
量及びその効果において大きな相違がある。There is an example in which an emulsifier is used in an extrusion molding method of a food or feed material (extrusion cooking). Starch as the main raw material-A polyhydric alcohol fatty acid ester or the like is used for the purpose of preventing starch damage. In this case, sucrose fatty acid ester is also effective, and the addition amount of 1% to the raw material is sufficient. (“Extrusion Cooking,” edited by the Food Industry Extrusion Cooking Technology Research Association, Korin Co., Ltd., 1987, No. 3
6-39). Soy protein as the main raw material-Stearic acid monoglyceride is added to the raw material in an amount of 1% for the purpose of dispersing fine air bubbles in the tissue when the soy protein is organized (see "Extrusion Cooking", Pp. 164-174). However, these are largely different from the case of the present application, which will be described in detail below, in the main raw material, and also in the purpose of using the emulsifier, the amount used, and the effect thereof.
【０００４】[0004]
【発明が解決しようとする課題】前記の、特公昭５７−
３９６１６号または特公昭５８−４８１５０号等に開示
された技術に基づく成形体飼料が市販されているが、こ
れらは、食感等においてまだまだ改善すべき点が認めら
れる。そこで、ジャーキーのような、低水分でソフトな
食感を有するペット用成形飼料をカゼインを主原料とし
て製造することを目的として研究を行った。DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention
Although molded feeds based on the technology disclosed in Japanese Patent Publication No. 39616 or Japanese Patent Publication No. 58-48150 are commercially available, it is recognized that the texture of these feeds should be further improved. Therefore, a study was conducted for the purpose of producing a molded feed for pets having a low moisture content and a soft texture, such as jerky, using casein as a main raw material.
【０００５】[0005]
【課題を解決するための手段】鋭意研究の結果、カゼイ
ンに多価アルコール脂肪酸エステル類及び多価アルコー
ル類を添加して成形すれば好結果が得られることを発見
し、本願発明を完成した。すなわち、カゼインと、カゼ
イン１００重量部当たり、多価陽イオンを含まないアル
カリ塩１〜２０重量部、多価アルコール脂肪酸エステル
２〜２０重量部、及び、多価アルコール５〜３０重量部
からなる組成物を水分含量が１０〜４０重量％となるよ
うに調整し、または、調整しながら混練し、５０〜１０
０℃で、５〜３０Ｋｇ／ｃｍ2 の圧力下に所要の形状に
成形する。As a result of earnest research, it was discovered that good results can be obtained by adding a polyhydric alcohol fatty acid ester and a polyhydric alcohol to casein, and completed the present invention. That is, a composition comprising casein, 1 to 20 parts by weight of a polyvalent cation-free alkali salt, 2 to 20 parts by weight of a polyhydric alcohol fatty acid ester, and 5 to 30 parts by weight of a polyhydric alcohol per 100 parts by weight of casein. The product is adjusted to have a water content of 10 to 40% by weight, or is kneaded while being adjusted to 50 to 10%.
Mold into the required shape at 0 ° C. under a pressure of 5 to 30 kg / cm 2 .
【０００６】ここで用いるカゼインとしては、酸カゼイ
ン、レンネットカゼイン、或いは、カゼインナトリウム
塩等が使用できる。多価陽イオンを含まないアルカリ塩
としては、水酸化ナトリウム、水酸化カリウム、炭酸ナ
トリウム、炭酸カリウム、リン酸三ナトリウム、トリポ
リリン酸ナトリウム、及び、アンモニア水等が挙げられ
る。多価陽イオンを含まないアルカリ塩は、水溶液とし
て、あらかじめカゼインに加えて溶解するか、或いは、
カゼイン、多価アルコール脂肪酸エステル、多価アルコ
ール、及び、フレーバー・調味料等のその他原料とエク
ストルーダーで混練しながら一定量を添加する。多価陽
イオンを含むアルカリ塩を使用した場合は、カゼインを
溶解することは可能であるが、製品にソフトな食感を付
与することができない。As casein used here, acid casein, rennet casein, casein sodium salt and the like can be used. Examples of the alkali salt containing no polyvalent cation include sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, trisodium phosphate, sodium tripolyphosphate, and aqueous ammonia. Alkali salt containing no polyvalent cation is dissolved in water as an aqueous solution by adding it to casein in advance, or
A certain amount is added while kneading with casein, polyhydric alcohol fatty acid ester, polyhydric alcohol, and other raw materials such as flavors and seasonings while using an extruder. When an alkali salt containing a polyvalent cation is used, it is possible to dissolve casein, but it is not possible to give the product a soft texture.
【０００７】多価アルコール脂肪酸エステルは、グリセ
リン脂肪酸エステル（ポリグリセリン脂肪酸エステルを
含む）、プロピレングリコール脂肪酸エステル、ソルビ
タン脂肪酸エステル等から選択し、カゼイン１００重量
部に対し２〜２０重量部、より望ましくは３〜１０重量
部の割合で単独に、或いは、混合して用いる。使用する
多価アルコール脂肪酸エステルの量がカゼイン１００重
量部に対して２重量部より少ない場合は、エクストルー
ダーのダイ出口において膨化してしまい、一定の形に成
形することが出来ない。また、使用量が２０重量部を超
えるとエクストルーダー内で原料が空回りし、混練が不
十分となり、原料混合物に望ましい物性を付与すること
が出来ない。蔗糖脂肪酸エステルは、多価アルコール脂
肪酸エステルの一種であるが、なぜか本願の目的のため
には効果的ではなかった。The polyhydric alcohol fatty acid ester is selected from glycerin fatty acid ester (including polyglycerin fatty acid ester), propylene glycol fatty acid ester, sorbitan fatty acid ester, etc., and is preferably 2 to 20 parts by weight, more preferably 100 parts by weight of casein. It is used alone or in a mixture of 3 to 10 parts by weight. If the amount of the polyhydric alcohol fatty acid ester used is less than 2 parts by weight with respect to 100 parts by weight of casein, it will swell at the die exit of the extruder and cannot be molded into a certain shape. On the other hand, if the amount used exceeds 20 parts by weight, the raw material will idle in the extruder, resulting in insufficient kneading, and it will not be possible to impart desirable physical properties to the raw material mixture. Sucrose fatty acid ester is a kind of polyhydric alcohol fatty acid ester, but it was not effective for the purpose of the present application for some reason.
【０００８】多価アルコールは、グリセリン、プロピレ
ングリコール、ソルビトール、マンニトール等が、単独
に又は混合して用いられる。使用量は、カゼイン１００
重量部に対し５〜３０重量部、より望ましくは８〜２０
重量部の割合である。５重量部以下だと、原料混合物の
柔軟性が不足し、３０重量部を超すとエクストルーダー
ダイ出口での保形性が悪くなる。As the polyhydric alcohol, glycerin, propylene glycol, sorbitol, mannitol and the like are used alone or in combination. Casein 100 is used
5 to 30 parts by weight, more preferably 8 to 20 parts by weight
The ratio is parts by weight. If it is 5 parts by weight or less, the flexibility of the raw material mixture is insufficient, and if it exceeds 30 parts by weight, the shape retention at the extruder die outlet is deteriorated.
【０００９】本発明においては、上記の原料配合物を水
分が１０〜４０重量％となるように調整し、又は、所定
の水量を加えながら混練し、温度・圧力調整のできるエ
クストルーダーから、出口温度５０〜１００℃、圧力５
〜３０Ｋｇ／ｃｍ2 で適当な形状のダイを通して押し出
し成形する。配合原料に対する水分が１０重量％以下だ
と、カゼインの溶解が不十分となり、エクストルーダー
ダイ出口での保形性が不良となる。また、水分が４０重
量％以上になるとダイ出口での保形性のコントロールが
困難となり、かつ、製品の食感が柔らかになり過ぎる。
多価陽イオンを含まないアルカリ塩は、配合原料にその
まま混合するか、別に水に溶かしアルカリ塩溶液とし
て、エクストルーダー中の原料混合物に定量ポンプで添
加してもよい。アルカリ塩を配合原料にそのまま混合し
た場合は、所定量の水を添加する。In the present invention, the raw material mixture is adjusted to have a water content of 10 to 40% by weight, or is kneaded while adding a predetermined amount of water to the outlet from an extruder capable of adjusting temperature and pressure. Temperature 50-100 ℃, Pressure 5
Extrude through a die of suitable shape at ~ 30 Kg / cm 2 . If the content of water relative to the blended raw material is 10% by weight or less, dissolution of casein will be insufficient, resulting in poor shape retention at the extruder die outlet. Further, when the water content is 40% by weight or more, it becomes difficult to control the shape retention property at the die exit, and the texture of the product becomes too soft.
The alkali salt containing no polyvalent cation may be mixed as it is with the blended raw material, or may be separately dissolved in water and added as an alkali salt solution to the raw material mixture in the extruder with a metering pump. When the alkali salt is mixed as it is with the blended raw material, a predetermined amount of water is added.
【００１０】所定の原料配合割合の場合でも、押し出し
温度が５０℃以下だと保形性が得られない。また、押し
出し温度が１００℃を超えると水の沸騰のため一定の形
にすることが出来なくなる。同様に、押し出し圧力が５
Ｋｇ／ｃｍ2 以下だと原料組織自体の結着性が悪くて成
形出来ない。また、３０Ｋｇ／ｃｍ2 以上だと原料組織
が極端に固くなり、しなやかな製品とならない。以下に
実施例をあげて本発明をさらに詳しく説明する。Even with a predetermined raw material mixture ratio, if the extrusion temperature is 50 ° C. or lower, the shape retention cannot be obtained. Further, when the extrusion temperature exceeds 100 ° C., it becomes impossible to form a uniform shape due to boiling of water. Similarly, the extrusion pressure is 5
If it is less than Kg / cm 2 , it cannot be molded due to poor binding property of the raw material structure itself. On the other hand, when it is 30 Kg / cm 2 or more, the material structure becomes extremely hard and the product is not supple. Hereinafter, the present invention will be described in more detail with reference to examples.
【００１１】[0011]
実施例１：カゼイン２５Ｋｇ、ステアリン酸モノグリセ
ライド１．５Ｋｇからなる混合物を、二軸エクストルー
ダー（神戸製鋼所製、Ｔ０Ｃ−３０）に１０Ｋｇ／時の
量で供給しながら、２個の定量ポンプを用いて、１０重
量％の水酸化ナトリウム水溶液を２リットル／時、グリ
セリンを１Ｋｇ／時で供給し、次の条件下に混練して押
し出し成形した。 スクリュー軸回転数： １５０ｒ．ｐ．ｍ．（同方向回
転） 出口温度： ８３℃ 出口圧力： １２Ｋｇ／ｃｍ2 ダイ： ロングノズルダイ（直径７．５ｍｍ、長さ
１０ｃｍ） ニーディングディスク： ２カ所 加熱部： ３カ所 その結果、水分２０重量％、直径７．５ｍｍの白いひも
状物を２７．２Ｋｇ得た。このひも状物を長さ１２．５
ｃｍに切断して製品とした。この製品は、１８０度曲げ
ても折れることがなく、しなやかな物性を持っていた。Example 1: A mixture consisting of 25 kg of casein and 1.5 kg of stearic acid monoglyceride was supplied to a twin-screw extruder (T0C-30, manufactured by Kobe Steel, Ltd.) at a rate of 10 kg / hour while using two metering pumps. Then, a 10 wt% aqueous sodium hydroxide solution was supplied at 2 liters / hour and glycerin was supplied at 1 kg / hour, and the mixture was kneaded and extruded under the following conditions. Screw shaft rotation speed: 150 r. p. m. (Rotating in the same direction) Outlet temperature: 83 ° C Outlet pressure: 12 Kg / cm 2 Die: Long nozzle die (diameter 7.5 mm, length 10 cm) Kneading disk: 2 places Heating part: 3 places As a result, water content 20% by weight 27.2 kg of a white string having a diameter of 7.5 mm was obtained. This string is 12.5 in length
The product was cut into cm. This product did not break even if it was bent 180 degrees, and had supple physical properties.
【００１２】実施例２：カゼイン２０Ｋｇ、チーズパウ
ダー１Ｋｇ、ソルビタンモノパルミテート０．６Ｋｇ、
ラウリン酸モノグリセライド０．２Ｋｇ、リン酸三カリ
ウム１．５Ｋｇ、及び、ベータカロチン（１．５％粉
末）４０ｇからなる混合物を、実施例１と同じ二軸エク
ストルーダーに１０Ｋｇ／時の量で供給しながら、２個
の定量ポンプを用いて、プロピレングリコール０．７Ｋ
ｇ／時、水１．５リットル／時で供給し、次の条件下に
混練して押し出し成形した。 スクリュー軸回転数： １５０ｒ．ｐ．ｍ． 出口温度： ９５℃ 出口圧力： ２６Ｋｇ／ｃｍ2 ダイ： ３×１５ｍｍ ニーディングディスク： ２カ所 加熱部： ２カ所 その結果、水分１８重量％のチーズ風味のある黄色いカ
ンピョウ状物を２３．５Ｋｇ得た。このカンピョウ状物
を長さ１５ｃｍに切断して製品とした。この製品は、し
なやかで、曲げても折れることがなかった。Example 2: 20 kg casein, 1 kg cheese powder, 0.6 kg sorbitan monopalmitate,
A mixture of 0.2 kg of lauric acid monoglyceride, 1.5 kg of tripotassium phosphate and 40 g of beta-carotene (1.5% powder) was fed to the same twin-screw extruder as in Example 1 at a rate of 10 kg / hr. While using 2 metering pumps, propylene glycol 0.7K
It was supplied at a rate of g / hr and water of 1.5 liters / hr, and kneaded and extruded under the following conditions. Screw shaft rotation speed: 150 r. p. m. Outlet temperature: 95 ° C. Outlet pressure: 26 Kg / cm 2 Die: 3 × 15 mm Kneading disk: 2 places Heating part: 2 places As a result, 23.5 Kg of a cheese-flavored yellow camphor-like substance having a water content of 18% by weight was obtained. . This camphor-like substance was cut into a product having a length of 15 cm. This product was supple and did not break when bent.
【００１３】実施例３：カゼイン２５Ｋｇ、プロピレン
グリコールパルミテート２Ｋｇ、ステアリン酸モノグリ
セライド０．５Ｋｇ、ソルビトール２．５Ｋｇ、ビーフ
ペースト１Ｋｇ、カラメル１００ｇ、及び、スモークフ
レーバー３０ｇからなる混合物を、実施例１と同じ二軸
エクストルーダーに９Ｋｇ／時の量で供給しながら、定
量ポンプを用いて、８重量％の水酸化ナトリウム溶液を
１．６リットル／時で供給し、次の条件下に混練して押
し出し成形した。 スクリュー軸回転数： ２００ｒ．ｐ．ｍ． 出口温度： ７５℃ 出口圧力： ２３Ｋｇ／ｃｍ2 ダイ： ロングノズルダイ（直径６．５ｍｍ、長さ
１０ｃｍ） ニーディングディスク： ２カ所 加熱部： ３カ所 切断機： ロングノズルダイから出た物をベルトコン
ベアに導いた後にセットした。 その結果、水分１８重量％の直径６．８ｍｍ、長さ１３
ｍｍ、１本当たり重量５ｇのビーフジャーキー状物を２
７．７Ｋｇ得た。このビーフジャーキー状物は、曲げて
も折れず、しなやかで、かつ、風味も良好であった。Example 3: A mixture of 25 kg of casein, 2 kg of propylene glycol palmitate, 0.5 kg of stearic monoglyceride, 2.5 kg of sorbitol, 1 kg of beef paste, 100 g of caramel, and 30 g of smoked flavor was prepared in the same manner as in Example 1. While supplying the twin-screw extruder at a rate of 9 kg / hour, a constant-volume pump was used to supply an 8 wt% sodium hydroxide solution at 1.6 liters / hour, and the mixture was kneaded and extruded under the following conditions. did. Screw shaft rotation speed: 200 r. p. m. Outlet temperature: 75 ° C. Outlet pressure: 23 Kg / cm 2 Die: Long nozzle die (diameter 6.5 mm, length 10 cm) Kneading disk: 2 places Heating part: 3 places Cutting machine: Long nozzle die belt It was set after being guided to the conveyor. As a result, the water content is 18% by weight and the diameter is 6.8 mm and the length is
mm, 2 beef jerky pieces weighing 5 g each
7.7 Kg was obtained. This beef jerky product was not broken even when bent, was supple, and had a good flavor.
【００１４】実施例４：実施例３のソルビトールに替え
てマンニトールを用い、その他の条件は実施例３と全く
同様にして、ビーフジャーキー状物を２７．０Ｋｇ得
た。このビーフジャーキー状物は、曲げても折れず、し
なやかで、かつ、風味も良好であった。Example 4 Mannitol was used in place of the sorbitol of Example 3, and other conditions were exactly the same as in Example 3 to obtain 27.0 kg of beef jerky product. This beef jerky product was not broken even when bent, was supple, and had a good flavor.
【００１５】[0015]
【発明の効果】以上説明したように、本発明の方法によ
り、ビーフジャーキーの様な、低水分でソフトな食感を
有するカゼインを主体とするペット用飼料を製造するこ
とができる。As described above, according to the method of the present invention, it is possible to produce a pet food mainly composed of casein having a low water content and a soft texture such as beef jerky.
Claims (4)
り、多価陽イオンを含まないアルカリ塩１〜２０重量
部、多価アルコール脂肪酸エステル２〜２０重量部、及
び、多価アルコール５〜３０重量部からなる組成物を水
分含量が１０〜４０重量％となるように調整し、また
は、調整しながら混練し、５０〜１００℃で、５〜３０
Ｋｇ／ｃｍ2 の圧力下に所要の形状に成形することを特
徴とするペット用飼料。1. Casein, 1 to 20 parts by weight of a polyvalent cation-free alkali salt, 2 to 20 parts by weight of a polyhydric alcohol fatty acid ester, and 5 to 30 parts by weight of a polyhydric alcohol per 100 parts by weight of casein. The composition consisting of is adjusted to have a water content of 10 to 40% by weight, or is kneaded while adjusting the content, and the composition is mixed at 50 to 100 ° C. for 5 to 30%.
A pet feed characterized by being formed into a required shape under a pressure of Kg / cm 2 .
り、多価陽イオンを含まないアルカリ塩１〜２０重量
部、多価アルコール脂肪酸エステル２〜２０重量部、及
び、多価アルコール５〜３０重量部からなる組成物を水
分含量が１０〜４０重量％となるように調整し、また
は、調整しながら混練し、５０〜１００℃で、５〜３０
Ｋｇ／ｃｍ2 の圧力下に押出成形機により所要の形状に
成形することを特徴とするペット用飼料の製造方法。2. Casein, 1 to 20 parts by weight of a polyvalent cation-free alkali salt, 2 to 20 parts by weight of a polyhydric alcohol fatty acid ester, and 5 to 30 parts by weight of a polyhydric alcohol per 100 parts by weight of casein. The composition consisting of is adjusted to have a water content of 10 to 40% by weight, or is kneaded while adjusting the content, and the composition is mixed at 50 to 100 ° C. for 5 to 30%.
A method for producing a pet feed, which comprises forming into a desired shape by an extruder under a pressure of Kg / cm 2 .
ルが、グリセリン脂肪酸エステル、ソルビタン脂肪酸エ
ステル、及び、プロピレングリコール脂肪酸エステルか
らなる群より選ばれたものであることを特徴とする請求
項１及び請求項２記載のペット用飼料及びその製造方
法。3. The polyhydric alcohol fatty acid ester to be kneaded is one selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. 2. The pet feed according to 2 and a method for producing the same.
ン、プロピレングリコール、ソルビトール、及び、マン
ニトールからなる群より選ばれたものであることを特徴
とする請求項１及び請求項２記載のペット用飼料及びそ
の製造方法。4. The pet feed according to claim 1, wherein the polyhydric alcohol to be kneaded is selected from the group consisting of glycerin, propylene glycol, sorbitol, and mannitol. And its manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5291411A JPH07115917A (en) | 1993-10-27 | 1993-10-27 | Feed for pet and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5291411A JPH07115917A (en) | 1993-10-27 | 1993-10-27 | Feed for pet and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07115917A true JPH07115917A (en) | 1995-05-09 |
Family
ID=17768548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5291411A Pending JPH07115917A (en) | 1993-10-27 | 1993-10-27 | Feed for pet and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07115917A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006502140A (en) * | 2002-08-16 | 2006-01-19 | メリアル リミテッド | Veterinary preparations containing non-animal products |
| EP2116135A1 (en) | 2008-05-08 | 2009-11-11 | Kabushiki Kaisha Tominaga Jyushi Kogyosho | Pet snack food and production method thereof |
-
1993
- 1993-10-27 JP JP5291411A patent/JPH07115917A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006502140A (en) * | 2002-08-16 | 2006-01-19 | メリアル リミテッド | Veterinary preparations containing non-animal products |
| EP2116135A1 (en) | 2008-05-08 | 2009-11-11 | Kabushiki Kaisha Tominaga Jyushi Kogyosho | Pet snack food and production method thereof |
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