JPH1156260A - Production of jerky for pet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a jerky for pets, excellent in nutrient balance compared to conventional ones and suitable to pets' linking. SOLUTION: This method for producing a jerky for pets comprises as follows: meat is incorporated with 10-40 wt.% of wheat flour and necessary stock(s) such as a seasoning followed by kneading to prepare a dough with the water content adjusted to 25-35 wt.%, which, in turn, is calendered, molded, and steamed, and the water content of the final product is ensured to stand at 15-25 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing processed food, that is, pet food, to be given to pet animals such as dogs and cats (pets). More specifically, the present invention relates to a method of manufacturing a jerky type pet food mainly made of bird and animal meat, that is, a pet jerky. More specifically, the present invention relates to a method for producing a pet jerky that improves pet nutrition and suits tastes.

[0002]

2. Description of the Related Art Pet jerky which has been marketed in recent years has higher palatability than dry food, but is not always satisfactory. Conventional pet jerky is
Due to the use of plant proteins such as soy protein and wheat gluten as a binder for poultry and animal meat (Japanese Unexamined Patent Publication No.
Since the protein content is high, it does not bring good results to the health of pets when used as a staple food, and if used regularly, it may cause diseases such as high protein syndrome and so on. Is only used as a snack or snack for pets. Therefore, there is a demand for a pet jerky that has an excellent nutritional balance, does not hinder regular use, and does not impair the palatability.

[0003]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, an object of the present invention is to provide a method for producing a pet jerky which has an excellent nutritional balance and is suitable for pet taste.

[0004]

In order to achieve the above object, the present inventor has determined that the protein content of pet jerky is adjusted to an amount in a range preferable for pet health, and that the conventional jerky is replaced with a conventional plant protein. It was possible to make jerky using flour, which is relatively inexpensive and relatively inexpensive, as a binder. As a result, focusing on the fact that the meat itself can be utilized without cutting the fiber of the bird and animal meat, it is possible to take advantage of the texture and binding power. It has been found that flour can be used by spreading bird and animal meat to a certain thickness using a rolling device and chopping the meat into pieces as required.

Therefore, according to the method for producing a pet jerky according to the first aspect of the present invention, 10 to 40% of flour is added to poultry meat.
Add the required ingredients such as seasonings and seasonings and knead to reduce the water content to 25-35
%, The dough is rolled, molded, steamed and heated so that the water content at the time of completion is 15 to 25%.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by weight” unless otherwise specified. The poultry meat used in the present invention is not different from that of the conventional pet jerky.
For example, minced meats such as beef, pork, lamb, and poultry are used alone or in a suitable mixture. It is appropriate to use about 40% to 70% of the whole dough for birds and beasts. If this is set to less than 40%, the preference for pets decreases with the decrease in meat amount. Conversely, even if the meat amount exceeds 70%, the taste for pets does not improve, and the moisture content of the dough becomes 35%.
%, Physical properties are deteriorated, and it is difficult to finish a good jerky. Further, it is preferable that this bird meat be immersed in advance in a liquid containing a seasoning component preferred by pets with low salt content for about 24 hours. This meat is minced to the extent that the meat fiber remains, and flour as a binder and necessary ingredients such as vitamins and minerals, nutrients, seasonings, preservatives, bulking agents, and water are added and kneaded. To make the dough. Wheat flour is classified into grades depending on components and uses, and although there is a difference in contents among traders, it is preferable to use wheat flour having a high gluten content used as noodle flour. When kneading flour and meat, ensure uniformity by mixing a small amount of raw materials such as vitamins, minerals, and seasonings with flour in advance, and then mix with meat and water to ensure uniform kneading. What should I do? The amount of flour used is
Preferably it is 15-30% of the total dough, but up to 10-40%. If the added amount of flour is less than 10%, meat cannot be bound sufficiently, and if it exceeds 40%,
This is because the binding becomes poor and it becomes difficult to obtain good molding. In addition, as long as the flour is used in the above-mentioned range, a plant protein raw material such as soy protein may be used in combination.

[0007] In the present invention, the moisture content of the dough is 25 to
Adjust to 35%. If the moisture is less than 25%
Lack of cohesion as dough, cannot be rolled, 35%
This is because if it exceeds, the preservability deteriorates. Note that the moisture content of the dough needs to be appropriately adjusted depending on the material of the bird and animal meat, the material of the flour, and the amount used. Depending on the material of the bird and animal meat, the moisture content in the meat is different and the binding power of the meat itself is also different, and the flour also has a different gluten content depending on the material. Accordingly, it is necessary to appropriately adjust the material and amount of the flour.

In the present invention, the dough produced in this manner is rolled by a roller or the like and, if necessary, is rolled in a multi-stage roll to obtain a predetermined thickness. The thickness of the rolled dough depends on preference, but is preferably 2 to 7 mm, usually about 7 mm. At this time, equipment that cuts meat fibers, such as an extrusion molding machine and a shearing molding machine, is not used. The dough rolled to a predetermined thickness is cut into a required size by a shredder or the like, and molded into, for example, a stick shape or a flat shape.
Further, it can be molded into a twin type in which two types of dough are joined or a composite jerky in which a plurality of doughs are joined in rolling.

[0009] The shaped dough is sterilized and dried by steaming. For heating by steaming, for example, shredded dough is arranged on a drying shelf and steamed with live steam at about 95 ° C. for about 30 minutes. When using live steam, be careful not to let the water of the steam cool down and form water droplets directly on the dough.If necessary, adjust the moisture content in the jerky using dry steam and finish the production. The water content at the time should be 15-30%.

[0010] The water content of the jerky at the time of completion is 15 ~
25% is important for the resulting jerky to have a unique texture and shelf life. Polyhydric alcohols are widely used for this purpose (Japanese Patent Publication No. 46-39045).

[0011]

According to the present invention, the conventional method of producing jerky for pets is changed so that the binding power of the meat itself is utilized, so that 10-40% flour is used as a binder in the raw material of the dough. be able to. Further, the pet jerky according to the present invention suppresses the moisture content of the dough to 25 to 35% and is dried by steaming, so that the loss of the aroma component of the meat is small and the pet's taste is improved.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION 【Example】

(1) Use beef immersed in a liquid containing a seasoning ingredient preferred by pets for 24 hours in advance, and make this into minced beef minced meat 46.0%, neutral flour 33.3%, wheat gluten
8.6%, sorbit 5.4%, seasoning 1.0%, calcium lactate 1.0%, polyphosphate 0.8%, vitamins and minerals 0.2%, potassium sorbate 0.3%, salt 0.4%, and a little water 3.0% Each was added and kneaded to make a pet jerky dough. (2) The composition of the dough was as follows: crude protein 19.9%, crude fat 7.9%, crude fiber 0.1%, crude ash content 1.9%, moisture 30.3%. (3) This dough was rolled by a roller-type rolling device and stretched to a thickness of about 3 mm, and cut into a stick having a width of about 3 cm and a length of about 12 cm. (4) Shredded pieces are arranged on a drying shelf, steamed with steam for about 25 minutes, and then exposed to dry steam for 5 minutes to adjust moisture, and allowed to cool at room temperature to obtain a "Jerky" having a moisture content of 19 to 20%. A "was obtained.

[0013]

[Comparative example]

(1) In the same manner as in the example, use beef immersed in a liquid containing a seasoning ingredient preferred by pets for a day and night, and make this into minced beef minced meat 47.6% soy protein powder
33.4%, wheat gluten 7.3%, sorbitol 5.4%, seasoning 1.0%, vitamins and minerals 0.2%, potassium sorbate 0.3%, salt 0.4%, mixed with water 4.4%
Was added little by little and kneaded to produce a pet jerky dough. (2) The composition of the dough was as follows: crude protein 39.9%, crude fat 7.4%, crude fiber 0.1%, crude ash content 1.0%, moisture 31.5%. (3) The dough is extruded into a stick shape by an extruder, cut to a length of about 12 cm, further dried by a roasting machine, and put into an aging room for about 10 hours to have a moisture content of 19 to 20%.
"Jerky B" was obtained.

In both the jerky A according to the embodiment and the jerky B according to the comparative example, the moisture content of the dough is around 30%. According to the nutritional standard of pet food, the crude protein is 15.4% when the water content is 30%. Therefore, comparing the crude protein content to the nutritional standard, Jerky A had 1.3%.
The value of Jerky B is slightly more than 2.6 times.
From this, it can be understood that Jerky A has a better nutritional balance.

[0015]

[Test Example] Jerky A produced in the example and jerky B produced in the comparative example were fed to dogs, and a palatability comparison test was conducted. Jerky A and Jerky B were fed alternatively to 5 beagles, 4 Shiba Inu, 4 Maltese, 4 Pomeranians, and 3 Dachshunds, whichever was eaten for 5 minutes. Were measured. The results are as follows.

[0016]

[Table 1]

From this test example, it was confirmed that the jerky A according to the present invention was more suitable for dogs.

[0018]

According to the present invention, flour can be used in place of the vegetable protein used as a binder in the conventional pet jerky, so that the pet jerky of the present invention can be provided. In addition, the nutritional balance of the pet can be improved and contribute to its health maintenance. In other words, despite the fact that pet food nutrition standards (the rules for enforcement of the Fair Competition Regulations on the labeling of pet food) stipulate that if the moisture in the dough is 30%, the crude protein is 15.4% or more, In jerky, crude protein contains 2 to 3 times its amount, but the crude protein of pet jerky made according to the present invention is 1 to 1.5 times the nutritional standard. Nutritional balance can be improved. In addition, the pet jerky according to the present invention is more suitable for pet taste and uses flour, so that it can be manufactured at lower cost than before.

Claims (1)

[Claims] 1. A dough prepared by adding 10 to 40% of flour and necessary raw materials such as seasonings to meat and poultry and kneading the mixture to adjust the water content to 25 to 35%. Moisture content
A method for producing a pet jerky, characterized in that the content is 15 to 25%.