KR102241976B1 - Snacks for companion animals and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a snack for a companion animal, and a production method thereof. More specifically, the snack has new recipes to meet various tastes or needs of consumers. The snack is produced through a new production method in which meat is coated with vegetables mixed with a gelling agent such as agar powder, and then dried. The snack for a companion animal snack of a new recipe can provide balanced nutrition as well as taste by aging through using various types of tea, and the like. The method according to the present invention comprises the steps of: (S1) pulverizing vegetables; (S2) mixing the pulverized vegetables and gelling agent powder, and then boiling the same to prepare a vegetable gelling agent mixture; (S3) coating the vegetable gelling agent mixture on the surface of meat and cooling the same to harden the same; and (S4) drying the meat after coating the same with the vegetable gelling agent mixture and hardening the mixture.

Description

Snacks for companion animals and manufacturing method thereof {SNACKS FOR COMPANION ANIMALS AND MANUFACTURING METHOD FOR THE SAME}

The present invention relates to a companion animal snack and a method of manufacturing the same, and more particularly, to a companion animal snack of a new recipe and a method of manufacturing the same so as to satisfy various tastes or needs of consumers.

More specifically, a new type of companion animal snack in which meat is prepared by coating a vegetable mixed with a gelling agent such as agar powder, and then drying it, as well as taste by aging it using various teas, etc. It relates to a new recipe for companion animal snacks that can provide nutritional balance and a method of manufacturing the same.

In general, a companion animal refers to an animal that lives with a person, and is a name given in consideration of the influence that pets such as dogs and cats have on humans.

In recent years, the concept of companion animals has been changed as the environment of thinking like a single family is becoming more and more common by providing a funeral at death, beyond providing medical benefits for companion animals. In other words, from the concept of being an animal that humans mainly breed as an object for enjoyment, the perception has changed to an animal that lives with people in the sense that it is not a toy of humans by respecting the various benefits that animals give to humans as an animal that lives with humans. It can be said that it clearly shows the relationship between humans and animals in modern society.

As reflecting the change in consciousness toward companion animals, the number of visitors has increased rapidly due to the recent increase and aging of small-scale families consisting of one or two people, and the number, especially, the number of dogs, has recently increased rapidly. The industry also continues to grow rapidly.

In the early stages of the industry related to companion animals, food waste was mainly fed to companion animals, but commercial feed was recently developed, and most of the companion animals were generally fed commercial feed.

Most of these commercial feeds are produced by extrusion molding at high temperature and high pressure called the extrusion method, and in that it is impossible to make the ratio of meat more than 50% when mixing and producing raw materials, it is a trace raw material. In particular, nutrients sensitive to temperature, such as vitamins and minerals, are easily destroyed during the manufacturing process, and the fact that companion animals such as dogs and cats are primarily mammals and carnivores does not sufficiently reflect the fact that they produce optimal feed to feed these companion animals. There was a problem that it was not suitable.

What has emerged as a solution to this problem is the diversification and high-end product of companion animal snacks according to the recent expansion of the industrial scale of companion animals. In other words, it is possible to minimize the destruction of nutrients and increase the proportion of meat through advanced homemade snacks.

However, since the existing homemade snacks contain rich nutrients and are high-end products, they can be easily spoiled without adding preservatives, so there is a problem that their shelf life is short.

In addition, functional snacks are emerging as a part of the diversified products of companion animal snacks. Most of the normal functional snacks are products intended to prevent certain diseases, etc. by administering specific drugs or specific ingredients. Problems include the fact that the demand decreases due to the decrease in taste due to the administration of certain ingredients, and the fact that snacks for increasing the overall immunity of the companion animal cannot be provided.

Accordingly, there is a need to develop companion animal snacks that can be eaten safely by companion animals, have excellent taste and flavor, and have good taste as well as excellent preservation properties.

Republic of Korea Patent Registration No. 10-2137226 (registration date July 17, 2020), the first step of washing and disinfecting chicken breasts, drying them at 60 to 80°C for 20 to 30 hours, and then pulverizing them to prepare chicken breast powder. ; A second step of drying and pulverizing at least one vegetable to prepare a vegetable powder; A third step of whipping the egg water until the volume of the egg water becomes 15 to 2 times the volume of the initial egg water; A fourth step of producing a material by mixing the chicken breast powder, the vegetable powder, and the whipped egg product; A fifth step of injecting the material into the mold and heating it in an oven at 160 to 170° C. for 8 to 16 minutes to complete a snack for companion animals; A method of manufacturing a snack for use is disclosed, and Korean Patent No. 10-2135035 (registration date July 13, 2020) discloses 98 parts by weight to 102 parts by weight of barley powder, 18 parts by weight based on 100 parts by weight of konjac powder. To 22 parts by weight of hibiscus, 98 to 102 parts by weight of tapioca starch, 18 to 22 parts by weight of purified water, 55 to 65 parts by weight of carob powder, 38 to 42 parts by weight of L-carnitine, 38 parts by weight to 42 parts by weight of collagen, 38 parts by weight to 42 parts by weight of inulin and 78 parts by weight to 82 parts by weight of stevia are included, dried and puffed, functional snacks for humans and dogs, and a method of manufacturing the same.

In addition, Korean Patent Registration No. 10-2048694 (registration date November 20, 2019) includes anchovy powder, crab shell powder, salmon meat powder, egg shell powder, beetroot powder, beef rib powder, zinc, raspberry leaf powder, and firecracker. Regarding snacks for pets, including wood powder, orange extract, cucumber extract, milk, and yugeun-pijocheong, which strengthen the bones of pets and prevent nutritional imbalances, and the manufacturing method thereof. Based on 100 parts by weight of anchovy powder, 10 parts by weight of blue crab shell powder, 10 parts by weight of salmon meat powder, 15 parts by weight of egg shell powder, 5 parts by weight of beetroot powder, 20 parts by weight of beef rib powder, 5 parts by weight of zinc, raspberry For pets that harden bones, comprising 2 parts by weight of leaf powder, 2 parts by weight of elderwood powder, 3 parts by weight of orange extract, 3 parts by weight of cucumber extract, 20 parts by weight of milk, 7 parts by weight of Yugeun-pijocheong Snacks and a manufacturing method thereof are disclosed, and Korean Patent Registration No. 10-2016887 (registration date August 26, 2019) includes the steps of preparing raw meat; Curing by immersing the raw meat in a curing solution; Immersing the cured raw meat in the mixed juice and then aging it; Steaming and cooking the aged raw meat; First drying the steamed raw meat; A homemade snack for companion animals and a method of manufacturing the same, comprising the steps of applying a peppermint fermentation solution to the first dried raw meat and secondary drying the raw material meat to which the peppermint fermentation solution is applied through freeze-drying is disclosed.

Korean Patent Registration No. 10-2137226 (Registration Date July 17, 2020) Korean Patent Registration No. 10-2135035 (Registration Date July 13, 2020) Republic of Korea Patent Registration No. 10-2048694 (Registration date November 20, 2019) Korean Patent Registration No. 10-2016887 (Registration Date Aug 26, 2019)

The present invention was conceived to solve the problems of the prior art as described above, and the present invention relates to a companion animal snack and a method of manufacturing the same, and more particularly, a new recipe to satisfy various tastes of consumers. It is an object of the invention to provide an animal snack and a method for manufacturing the same.

More specifically, the present invention is a new type of companion animal snack in which a vegetable mixed with a gelling agent such as agar powder, etc. is coated on meat and then dried, and is aged using various teas, etc. It is an object of the invention to provide a new recipe for companion animal snacks and a method of manufacturing the same that can provide not only taste but also nutrition in a balanced manner.

The problems to be solved of the present invention are not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above and the object, a method for manufacturing a companion animal snack according to the present invention includes: crushing a vegetable (S1); Mixing the pulverized vegetable and the gelling agent powder and then boiling to prepare a vegetable gelling agent mixture (S2); Coating the vegetable gelling agent mixture on the surface of meat and cooling to harden it (S3); And drying the hardened meat by coating the vegetable gelling agent mixture (S4).

In addition, the method of manufacturing a companion animal snack according to the present invention is characterized in that in step S2, the gelling agent is at least one selected from the group consisting of agar powder, collagen powder, fish collagen powder, and gelatin powder. .

In addition, the method of manufacturing a companion animal snack according to the present invention, in the step S2, the pulverized vegetables and the gelling agent powder are mixed and then boiled for 5 to 10 minutes at a temperature of 80-90°C, and in the step S4, It is characterized in that the meat hardened by coating the vegetable gelling agent mixture is dried for 8 to 20 hours at a temperature of 50°C to 70°C.

In addition, the method of manufacturing a companion animal snack according to the present invention, in the step S3, the meat further comprises a pretreatment step of immersing in tea and aging for 10 to 12 hours at a temperature of 0.5 to 1.5 °C, , The tea is characterized in that it consists of any one tea selected from the group consisting of matcha tea, gugija tea, puer tea, hibiscus tea, and mate tea.

On the other hand, the companion animal snack according to the present invention, in the companion animal snack, characterized in that it is produced by the method of manufacturing a companion animal snack according to the present invention.

According to the companion animal snack and its manufacturing method according to the present invention having the above configuration, it is possible to provide a companion animal snack of a new recipe and a manufacturing method thereof so as to satisfy various tastes or needs of consumers.

More specifically, according to the companion animal snack and its manufacturing method according to the present invention, a new method of preparing a companion animal snack by coating meat with a vegetable mixed with a gelling agent such as agar powder, and then drying it. By aging using a variety of teas, etc., it is possible to provide a new recipe for companion animal snacks that can provide not only taste but also nutrition in a balanced manner, and a method of manufacturing the same.

The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a manufacturing process diagram schematically showing a method of manufacturing a companion animal snack according to the present invention.
Figure 2 is a photograph showing a companion animal snack prepared by the method of manufacturing a companion animal snack according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the following description. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed contents may be thorough and complete, and the technical spirit of the present invention may be sufficiently conveyed to those skilled in the art. Throughout this specification, the same reference numerals denote the same elements.

1 is a manufacturing process diagram schematically showing a method of manufacturing a companion animal snack according to the present invention, and FIG. 2 is a photograph showing a companion animal snack manufactured by the manufacturing method of a companion animal snack according to the present invention.

The manufacturing method of a companion animal snack according to the present invention, in the manufacturing method of the companion animal snack, the step of crushing the vegetable (S1); Mixing the pulverized vegetable and the gelling agent powder and then boiling to prepare a vegetable gelling agent mixture (S2); Coating the vegetable gelling agent mixture on the surface of meat and cooling to harden it (S3); And drying the hardened meat by coating the vegetable gelling agent mixture (S4).

Hereinafter, a method of manufacturing a companion animal snack according to the present invention will be described in more detail step by step with reference to FIG. 1.

1. Vegetable crushing step (S1);

This step is the step of crushing the vegetables. More specifically, 10 to 15 parts by weight of water is added to 100 parts by weight of vegetables in a blender, and finely ground and pulverized. If the water is less than 10 parts by weight, the gelling agent to be described later cannot be sufficiently dissolved, and if it exceeds 15 parts by weight, the amount of water is excessive and coagulation by the gelling agent is not smoothly performed, so it is preferable to maintain the above range. The method for crushing vegetables in the present invention may be configured with a known device or machine, and the device or machine is not particularly limited.

The vegetable refers to a fresh edible part of a herbaceous plant, that is, a root, a stem, a leaf, a flower or a fruit, and is eaten raw or cooked in various ways. Most fresh vegetables consist of more than 70% water, about 3.5% protein, and less than 1% fat, and are rich in minerals such as calcium and iron, and vitamins A and C.

In the present invention, the vegetables are root vegetables such as beets, carrots, radishes, turnips, asparagus, kohlrabi, pork potatoes, potatoes, and stem vegetables such as taro, bell pepper, cabbage, celery, lettuce, rhubarb, spinach, ginger, Leaf/stem vegetables such as leek and onion, flower vegetables such as thistle, broccoli, and cauliflower, fruit vegetables such as beans, pumpkins, peppers, tomatoes, kakatsu, okra, sweet corn, or at least two of them. It can be composed of a mixture.

2. Vegetable gelling agent mixture preparation step (S2);

In this step, the pulverized vegetables obtained in step S1 are mixed with the gelling agent powder and then boiled to prepare a vegetable gelling agent mixture. More specifically, 20 to 40 parts by weight of the pulverized vegetables and 0.05 to 0.15 parts by weight of the gelling agent powder are mixed with respect to 100 parts by weight of meat, and then boiled for 5 to 10 minutes at a temperature of 80-90°C to prepare a vegetable gelling agent mixture. do.

In the present invention, the gelling agent is used when the pulverized vegetables are solidified into a gel state by coagulating with water, and at least one selected from the group consisting of agar powder, collagen powder, fish collagen powder, and gelatin powder It can consist of more than one.

Agar is made by freeze-drying the adhesive material extracted from seaweed using seaweed such as agar as a raw material. Most of the ingredients are dietary fiber, and because of its low calorie, it is evaluated as an effective health food for diet. Dietary fiber has the effect of lowering cholesterol or high blood pressure. For purposes other than food, it is also used as agar medium used for tissue cultivation of plants or microbial cultivation. It is divided into thread-like agar and powdery agar.

Collagen powder is not only used as a gelling agent in cooking, but also has various other effects. Collagen is a component of animal bones and skin, as well as cartilage and hair. Collagen contributes to skin health enough to occupy much of the dermis, helps muscle elasticity, and strengthens bones. Collagen powder is made into a powder form by extracting such collagen.

Fish collagen is a low-molecular collagen extracted from fish. Fish collagen is more preferable than meat collagen because it is better absorbed in the body than animal collagen. Fish collagen powder is made from fish collagen extracted from such fish in a powder form.

Gelatin is made by extracting animal protein from animal proteins such as cow bone, cowhide, and pig skin. In addition to jelly as a gelling agent for food use, it is also used in marshmallow, mousse, pudding, yogurt, cream cheese, and the like. Protein, the main ingredient, is the material of collagen in the body, and collagen is effective in preventing skin aging and preventing osteoporosis. It is divided into plate-shaped pangelatin and powdered gelatin.

3. Vegetable gelling agent mixture meat coating step (S3);

In this step, the vegetable gelling agent mixture prepared in step S2 is coated on the surface of meat and cooled to harden. More specifically, the meat is prepared by trimming and cutting to a suitable size suitable for pets to eat as raw meat, and a vegetable gelling agent mixture prepared from 20 to 40 parts by weight of the pulverized vegetable and 0.05 to 0.15 parts by weight of the gelling agent powder is 100 It is coated on the surface of the meat in parts by weight and then cooled to make the vegetable gelling agent mixture change into a gel form.

As a raw material meat in the present invention, the meat may be composed of cows, pigs, ducks, chickens, and the like, and the type of meat is not particularly limited in the present invention.

4. Drying step (S4);

This step is a step of drying the hardened meat by coating the vegetable gelling agent mixture in step S3. More specifically, the meat solidified by coating the vegetable gelling agent mixture is dried for 8 to 20 hours at a temperature of 50° C. to 70° C. to complete a companion animal snack according to the present invention as shown in FIG. 2. The drying method in the present invention can be configured with a known device or machine, and the device or machine is not particularly limited.

In another embodiment of the present invention, in the step S3, the meat further comprises a pretreatment step of immersing in tea and aging for 10 to 12 hours at a temperature of 0.5 to 1.5°C, wherein the tea May be composed of any one tea selected from the group consisting of matcha tea, gugija tea, puer tea, hibiscus tea, and mate tea.

In the present invention, the odor that may exist in the meat is removed while passing through the tea immersion and aging steps under the above conditions, and further increases the texture of the meat, as well as the unique taste and aroma of the tea. , And can provide nutrition. In order to obtain the effect of immersion in tea and low temperature aging, it is preferable to maintain the above temperature and time range.

Matcha tea originated from the long-standing traditional tea ceremony culture in Japan, and has recently attracted attention as a health food for people around the world. Matcha is a classification of green tea, and refers to the powder obtained by drying tea leaves in Siru. There are many people who are confused with green tea, but the difference is that the grains are finer because the veins and stems are removed and then filtered through a fine sieve.

In addition, matcha tea has a richer taste and aroma than green tea by removing rough veins and grinding whole tea leaves. In particular, it contains more antioxidants than green tea, and is known to help improve threats such as blood sugar, cholesterol levels, and triglycerides.

In addition, matcha tea has less caffeine than regular green tea and contains rich antioxidants, and is popular because it contains many beneficial ingredients such as L-theanine, which is mainly used in diet foods, and beta-carotene, which is effective in preventing harmful oxygen. In recent years, it is gaining more attention in the global market as it is sold on the market in a form that is easy to eat.

Chinese matrimony vine (枸杞子) refers to the fruit of a deciduous shrub belonging to the eggplant family. It is a long oval-shaped red fruit and is opened in August-October. It is used as an edible or medicinal material in China, Japan, and Korea. In China and Japan, the fruit of Lycium barbarum L. is also used. In Korea, it eats the leaves, fruits, and root bark of goji birch. Young leaves are added to rice or soup, or made from herbs, and fruits are eaten raw or dried in the sun. The leaves and fruits are made from goji tea.

In addition, it is known that wolfberry is helpful in recovering from fatigue and preventing liver disease and cardiovascular disease. Betaine contained in wolfberry prevents liver disease such as fatty liver by preventing fat from accumulating in the liver. In addition, it has a function of lowering the content of homocysteine, which causes heart disease. The Rutin component of goji can help blood vessel health by strengthening capillaries. In oriental medicine, wolfberry invigorates energy and is known as an effective medicine for the liver and eyes.

Puer tea is one of the black tea produced in Yunnan, China. After processing the tea leaves and fermenting them with microorganisms, it is a fermented tea that is soft and has a unique aroma and taste. It is made by processing mocha made by drying the tea leaves of Chinese large leaf species in the sun. Black tea is a post-fermented tea with a mild and soft taste.

In addition, the tea leaves of Puer tea are black or dark brown, and the tea water brewed has a brownish red color. Puer tea is classified into freshly made raw tea and suk tea that has been aged through the post-fermentation process. Green tea has a stronger taste than Sukcha and has a clean, fresh scent. The sukcha is relatively gentle and soft. Well-made puer tea is characterized by its softer and deeper taste and aroma as time passes. The longer the puer tea stored in an appropriate environment, the less astringent taste and the longer the fragrance lasts.

In addition, puer tea is rich in gallic acid and is known to have effects such as fat breakdown and antioxidant. Gallic acid is a plant-rich phenolic compound that prevents fat from being easily absorbed by the body. When fat reabsorption is suppressed, excess fat is discharged out of the body, and blood cholesterol decreases as the body uses cholesterol in the body. However, in order to achieve a significant cholesterol reduction effect, it is effective to consume it in the form of an extract rather than drinking tea. In addition, gallic acid is known to have an antioxidant function, and studies are being conducted on the effects of cancer prevention and the like. In addition, there are studies showing that puer tea can help relieve hangovers.

Hibiscus refers to a plant of the genus Mallow and Mugunghwa. Hibiscus is the generic name of the genus Mugunghwa. It includes hundreds of species of grasses, shrubs and trees. It grows in warm temperate, subtropical and tropical regions. Most of them have large and colorful flowers, which are popular for ornamental purposes. Hibiscus petals are used as ingredients for tea drinks or desserts. In some areas, it has been used for medicinal purposes since long ago. Hibiscus extract is used in cosmetics and the like.

In addition, hibiscus can make hibiscus tea from petals. Hibiscus tea tastes slightly sour, like cranberries, and is usually drunk with sugar. It is rich in vitamin C and minerals. In Central America and the Caribbean, such as Mexico, Panama, and Jamaica, juice made from hibiscus is drunk. Add hibiscus petals, ginger, cinnamon, cloves, sugar, rum, etc., boil in weak water, squeeze out the juice, and cool to drink. In Jamaica, it is a traditional Christmas drink called Agua de Jamaica, Jamaica's rose (Rosa de Jamaica), etc. in Mexico and Latin America. For short, it is sometimes called only Jamaica.

In addition, hibiscus tea is rich in vitamin C and minerals and contains flavonoids, which are antioxidants, so it can be helpful in preventing aging, recovering from fatigue, and preventing cardiovascular diseases. In addition, hibiscus has been known to lower blood cholesterol levels and has antidepressant effects, and related research is ongoing. On the other hand, hibiscus tea is known to cause a diuretic effect to help relieve hangovers and body swelling.

Mate tea is a tea made from dried leaves or small branches of a mate tree native to South America and brewed with hot water. It is enjoyed in South America, especially in Argentina, Uruguay, Paraguay and southern Brazil and in the Chaco region of Bolivia.

In addition, mate tea has a very high content of vitamins and minerals, and is sometimes called a salad to drink. Although it is a favorite product such as coffee or tea, it is consumed as one of the important nutrient intake sources in some areas where cultivation of vegetables is difficult beyond simple taste products.

The tea, as 40 to 60 parts by weight based on 100 parts by weight of the meat, consists of a pretreatment step of immersing the meat in the tea and aging for 10 to 12 hours at a temperature of 0.5 to 1.5°C. I can.

For example, matcha tea, goji tea, puer tea, hibiscus tea and mate tea are any one selected from the group consisting of matcha powder, goji tea powder, puer tea powder, hibiscus petal powder and mate tea powder, each of which is a raw material in 10 liters of water. Add 1kg of tea powder and boil it until the water is about half (1 liter).

More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrative purposes only, and the present invention is not limited by these examples.

(1) Prepare the pumpkin, clean it, peel it, and add 10 to 15 parts by weight of water to 100 parts by weight of the pumpkin in a blender, grind finely, and crush.

(2) 20 to 40 parts by weight of the pulverized vegetables and 0.05 to 0.15 parts by weight of agar powder are mixed with respect to 100 parts by weight of meat, and then boiled for 5 to 10 minutes at a temperature of 80-90°C to prepare a vegetable gelling agent mixture.

(3) The vegetable gelling agent mixture prepared from 20 to 40 parts by weight of the pulverized vegetables and 0.05 to 0.15 parts by weight of the gelling agent powder is coated on the surface of 100 parts by weight of meat, and then cooled to change the vegetable gelling agent mixture into a gel form. . Meat is the raw material meat, and the pork neck is trimmed and cut into suitable sizes for pets to eat.

(4) The meat which is hardened by coating the vegetable gelling agent mixture is dried for 8 to 20 hours at a temperature of 50°C to 70°C.

In (1) of [Example 1], it was carried out in the same manner as in [Example 1], except that carrots were used instead of pumpkin.

In (2) of [Example 1], it was carried out in the same manner as in [Example 1], except that gelatin powder was used instead of agar powder.

In (3) of [Example 1], it was carried out in the same manner as in [Example 1], except that the washed and trimmed pork neck meat was immersed in matcha and aged for 10 hours at a temperature of 1.0°C. Here, for matcha, add 3kg of matcha powder to 30 liters of water and boil until the water becomes about half (15 liters).

[Comparative Example]

Companion animal snacks using commercially available pork neck meat as the main ingredient were prepared and used as [Comparative Example 1].

[Test Example: Sensory evaluation]

Sensory evaluation was performed on the companion animal snack according to the present invention of [Example 1] to [Example 4] and the companion animal snack of [Comparative Example 1]. The sensory evaluation was conducted by evaluating the preference of 50 healthy pet dogs aged 2 to 14 years old. [Example 1] to [Example 4] and [Comparative Example 1] were fed to each pet dog, and the owner of each pet dog observed how the dog was eating and evaluated the preference indirectly. The preference was evaluated using a 9-point scoring method (9: very good, 7: good, 5: moderate, 3: bad, 1: very bad), and the results are shown in [Table 1].

division Preference Example 1 7.1 Example 2 7.2 Example 3 6.9 Example 4 7.5 Comparative example 5.3

As confirmed in [Table 1], it was confirmed that [Example 1] to [Example 4] as companion animal snacks according to the present invention were evaluated significantly higher than that of [Comparative Example 1]. In particular, it was confirmed that the case of [Example 4], which was subjected to the pretreatment step of immersing pork neck meat in matcha and aged at low temperature, was more preferred than [Examples 1] to [Example 3].

Therefore, the present invention is expected to be able to satisfy various tastes or needs of consumers as a new recipe, as well as provide the unique taste, aroma, and nutrition of these teas in a balanced manner by aging them using various teas. I can.

The present invention described above is merely exemplary, and those of ordinary skill in the art will appreciate that various modifications and other equivalent embodiments are possible therefrom. Therefore, it will be appreciated that the present invention is not limited to the form mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. In addition, the present invention is to be understood as including all modifications and equivalents and substitutes within the spirit and scope of the present invention as defined by the appended claims.

Claims (5)

In the manufacturing method of companion animal snacks,
Pulverizing the vegetables into 10 to 15 parts by weight of water based on 100 parts by weight of vegetables (S1);
Mixing 20 to 40 parts by weight of the pulverized vegetables and 0.05 to 0.15 parts by weight of the gelling agent powder with respect to 100 parts by weight of meat, and then boiling for 5 to 10 minutes at a temperature of 80-90°C to prepare a vegetable gelling agent mixture (S2 );
Coating the vegetable gelling agent mixture on the surface of meat and cooling to harden it (S3); And
Including; coating the vegetable gelling agent mixture and drying the hardened meat at a temperature of 50°C to 70°C for 8 to 20 hours (S4); Including,
In the step S2, the gelling agent is at least one selected from the group consisting of agar powder, collagen powder, fish collagen powder, and gelatin powder,
In the step S3, the meat further comprises a pretreatment step of immersing in 40 to 60 parts by weight of tea based on 100 parts by weight of meat and aging for 10 to 12 hours at a temperature of 0.5 to 1.5°C, wherein the tea (茶) is a method for producing a companion animal snack, characterized in that consisting of any one tea selected from the group consisting of matcha tea, gugija tea, puer tea, hibiscus tea, and mate tea.
delete delete delete For pet snacks,
Companion animal snack, characterized in that produced by the method of manufacturing a companion animal snack of claim 1.

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