JPS5959152A - Preparation of pet food - Google Patents

Preparation of pet food

Info

Publication number
JPS5959152A
JPS5959152A JP57169217A JP16921782A JPS5959152A JP S5959152 A JPS5959152 A JP S5959152A JP 57169217 A JP57169217 A JP 57169217A JP 16921782 A JP16921782 A JP 16921782A JP S5959152 A JPS5959152 A JP S5959152A
Authority
JP
Japan
Prior art keywords
oil
food
cuttlefish
water
squid
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.)
Granted
Application number
JP57169217A
Other languages
Japanese (ja)
Other versions
JPH0521540B2 (en
Inventor
Shuzo Nakazono
中園　修三
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP57169217A priority Critical patent/JPS5959152A/en
Publication of JPS5959152A publication Critical patent/JPS5959152A/en
Publication of JPH0521540B2 publication Critical patent/JPH0521540B2/ja
Granted legal-status Critical Current

Links

Classifications

    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y02A40/818—Alternative feeds for fish, e.g. in aquacultures

Landscapes

  • Feed For Specific Animals (AREA)
  • Fodder In General (AREA)

Abstract

PURPOSE:To prepare a dog or cat food having excellent flavor and preservability and low calorific value, by immersing cuttlefish in oil, dehydrating under reduced pressure, boiling to separate the oily component, and adding the resultant powdery product to the raw material such as the meat of walleye pollack, sardine, etc. CONSTITUTION:Cuttlefish is cut to small pieces, and immersed in an animal or vegetable oil at 80-120 deg.C. The cooker containing the oil is evacuated in two steps to decrease the water-content of the cuttlefish to about 6% in about 3hr. The dehydrated cuttlefish is taken out of the cooker, pressed to separate the oil, and boiled in water to release the water-soluble protein to the hot water and separate the oil contained in the cuttlefish. The oil-content of the cuttlefish can be decreased to the level to prevent the oxidation of the oil during the storage of the food and decrease the calorific value of the food. The boiled food is mixed to the powder of walleye pollack, sardine, etc. which are conventional pet food raw material, to obtain the objective pet food.

Description

【発明の詳細な説明】 この発明は、フード製造方法に関するものである。[Detailed description of the invention] The present invention relates to a food manufacturing method.

従来、犬、猫等のフードは、動物、魚貝類の残滓を蒸煮
して乾燥させたものが多く、悪臭が残り、かつ、味、香
り、保存性に欠点が多く、不充分なものであった。Traditionally, food for dogs and cats, etc., was often made by steaming and drying the remains of animals, fish, and shellfish, which left a bad odor and had many flaws in taste, aroma, and shelf life, making it unsatisfactory. Ta.

この発明では、フードの原料としてのスケソウダラ、イ
ワシ等に、イカを油にて乾燥処理したイカ粉末を混入し
、フードとしての香りの良さ、犬、猫が食した後の糞へ
の悪臭防止、低カロリーによ−　　１　　− る、犬、猫の病気予防等の多種の効果を有するフード製
造方法を提供せんとするものである。In this invention, squid powder obtained by drying squid with oil is mixed with Alaska pollock, sardines, etc. as raw materials for the food, and the food has a good fragrance and prevents bad odor from feces after being eaten by dogs and cats. It is an object of the present invention to provide a method for producing a food that is low in calories and has various effects such as preventing diseases in dogs and cats.

この発明の実施例を詳説すれば、イカを、油温的８０℃
〜１２０℃に予め加熱した油を収納したクツカー中に投
入して、油中にイカを浸漬状態とする。To explain in detail the embodiment of this invention, squid was heated at 80°C in oil temperature.
The squid is placed in a cooker containing oil preheated to ~120°C, and the squid is immersed in the oil.

油としては、動物油、植物油、魚油等その種類はとわな
い。The oil may be of any type, including animal oil, vegetable oil, and fish oil.

イカは、投入前に予め細断しておく。Shred the squid before adding it.

油中にイカを浸漬した後には、クツカーを密閉して、ク
ツカーのジャケット中に圧力蒸気を圧入してクツカー内
を加熱し、油温的８０℃〜１２０℃に保持しつつ、油温
によりイカの脱水処理を行う。After the squid is immersed in the oil, the cutter is sealed and pressure steam is injected into the jacket of the cutter to heat the inside of the cutter, and while maintaining the oil temperature at 80°C to 120°C, the squid is heated depending on the oil temperature. Perform dehydration treatment.

この際、クツカー内では減圧を二段階に行い初期減圧と
後期減圧とを行うものであり、イカ投入後約３０分間は
１０〜２０ｍ＋１１８！Ｊの減圧を行い、次いで７４０
〜７５０ｍｍＨａの減圧を行い、３時間前後で含水率６
％前後にする。At this time, the pressure inside the cutter is reduced in two stages: an initial pressure reduction and a late pressure reduction, and for approximately 30 minutes after the squid is added, the pressure is reduced by 10 to 20 m + 118 m! J vacuum, then 740
The pressure was reduced to ~750mmHa, and the water content decreased to 6 in around 3 hours.
Make it around %.

脱水処理したイカは、クツカーから取出して、−２− 搾油した後に、湯中において蒸煮し、湯中に、水溶性蛋
白質を流出せしめて、脱水イカ中に、水溶性蛋白質が残
存しないようにする。更には、湯中での蒸煮によりイカ
中に含有された油分は、分１１１１１されて、イカの含
油率を大きく減少させ、フードの保存時の油の酸化を可
及的に防止し、味、香りを永続させるようにしており、
同時に脱油による高カロリーの栄養素を除去して、フー
ド自体に低カロリーによる犬、猫の病気予防目的を有づ
る。The dehydrated squid is taken out of the squid, -2- the squid is extracted with oil, and then steamed in hot water to allow the water-soluble protein to flow out into the hot water so that no water-soluble protein remains in the dehydrated squid. . Furthermore, the oil contained in the squid by steaming in hot water is reduced, greatly reducing the oil content of the squid, preventing oil oxidation as much as possible during food storage, and improving the taste and taste. It makes the scent last longer,
At the same time, high-calorie nutrients are removed by de-oiling, and the food itself has a low-calorie purpose for preventing diseases in dogs and cats.

次いで、蒸煮したイ）ノを、従前のフード原料たるスケ
ソウダラ、イワシ等の粉末に混入して、フードを完成さ
けるものである、。Next, the steamed a) is mixed with powder of pollack, sardines, etc., which are the conventional food ingredients, to complete the food.

この発明によれば、イカを油中にて加熱して脱水処理し
ているので、イカの香り味が散逸することなく、犬、猫
の好みが良好となり、また、油中にて処理した後にイカ
の組織中に保存し油中に溶解流出しない水溶性蛋白質は
、油温脱水処理後の蒸煮により、蒸煮湯中に流出して、
イカ中に水溶性蛋白質が残存しないことになり、かかる
水溶性蛋白質の残存しｂいイアＪを犬、猫に食さけると
、−３− 犬、猫の糞中に水溶性蛋白質が含有されずに、悪臭を残
さず、犬、猫の糞処理が簡便となり、更には、′蛋白質
の流出がなされて、イカ中に残存しないと共に、油が分
離されているためフード自体に高カロリーの栄養分が保
有されないことになり、犬、猫の栄養過多による病気の
発生を予防でき、また水溶性蛋白質が除去されているの
でイカ組織の安定がよく、腐敗、悪臭等の発生も可及的
に防止できる効果を有する。According to this invention, since the squid is heated in oil and dehydrated, the scent and taste of the squid does not dissipate, making it more palatable to dogs and cats. Water-soluble proteins that are stored in the tissues of squid and do not dissolve in the oil flow out into the steaming water during steaming after oil-temperature dehydration treatment.
There is no water-soluble protein remaining in the squid, and if squid is fed to dogs and cats, there will be no water-soluble protein in the dog's or cat's feces. In addition, it does not leave a bad odor and makes it easier to dispose of dog and cat excrement.Furthermore, the protein is washed out and does not remain in the squid, and the oil is separated, so the food itself contains high-calorie nutrients. This prevents the development of diseases in dogs and cats due to overnutrition, and since water-soluble proteins are removed, the squid tissue remains stable and prevents rotting, bad odors, etc. as much as possible. have an effect.

−４−-4-

Claims (1)

【特許請求の範囲】[Claims] １）イカを、予め加熱した油中に浸漬し、所定の減圧条
件下で脱水処理し、それを更に蒸煮して油分を分動し粉
末状とし、この粉末状のイカを、スケソウダラ、イワシ
等のフード原料に混入することを特徴としたフード製造
方法。1) Squid is immersed in pre-heated oil, dehydrated under predetermined reduced pressure conditions, further steamed to separate the oil and made into powder, and this powdered squid is used for cooking pollock, sardines, etc. A food manufacturing method characterized in that the food material is mixed into food ingredients.
JP57169217A 1982-09-27 1982-09-27 Preparation of pet food Granted JPS5959152A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57169217A JPS5959152A (en) 1982-09-27 1982-09-27 Preparation of pet food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57169217A JPS5959152A (en) 1982-09-27 1982-09-27 Preparation of pet food

Publications (2)

Publication Number Publication Date
JPS5959152A true JPS5959152A (en) 1984-04-04
JPH0521540B2 JPH0521540B2 (en) 1993-03-24

Family

ID=15882379

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57169217A Granted JPS5959152A (en) 1982-09-27 1982-09-27 Preparation of pet food

Country Status (1)

Country Link
JP (1) JPS5959152A (en)

Also Published As

Publication number Publication date
JPH0521540B2 (en) 1993-03-24

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