KR102309217B1 - Manufacturing method of homemade snacks for functional companion animals with added brown rice - Google Patents

Abstract

The present invention relates to a method for manufacturing a brown rice-added functional homemade pet snack. According to the present invention, a pet snack surface is coated with brown rice powder, and thus smell, taste, and palatability improvement can be achieved. In addition, pet growth can be promoted by providing nutrients in a well-balanced manner. The method includes: a brown rice powder drying step of performing 16- to 22-hour drying at 38 to 42 degrees Celsius so that the moisture content of brown rice is lowered to 15% or less; a brown rice powder grinding step of performing powder machine-based grinding to 150 to 220 mesh to form brown rice powder; a raw meat sterilization step of performing sterilization by immersing meat including duck meat, chicken, lamb, beef, and pork for 30 minutes in diluted vinegar water or electrolyzed water; a raw meat processing step of processing raw meat by heating the raw meat with steam using a steam heater; a brown rice powder coating step of binding the brown rice powder to the raw meat and coating the surface of the raw meat with the brown rice powder; an aging step of low-temperature aging the brown rice powder-coated raw meat for a predetermined time; and a drying step of drying the brown rice powder-coated raw meat after the aging is completed.

Description

{Manufacturing method of homemade snacks for functional companion animals with added brown rice}

The present invention relates to a method for manufacturing a functional companion animal snack with added brown rice. More specifically, by coating the powdered brown rice on the surface of the companion animal snack, the flavor and taste are improved to increase palatability, as well as provide balanced nutrients to promote the growth of companion animals. It relates to a method for manufacturing homemade snacks for companion animals.

Currently, the portion of pets in life is greatly increasing, and accordingly, various pet treats have been developed and marketed. Such snacks for pets are convenient and hygienic, as well as provide nutrients necessary for pets, and those having various essential nutrients such as protein, carbohydrates, and the like, are generally sold widely.

However, as the number of pets suffering from obesity and constipation due to lack of exercise and overnutrition is increasing as pets are kept indoors in apartments and villas, it is difficult to resolve obesity and constipation due to the nature of pets' eating habits, which can be mainly meat-eating. The problem of fibre-deficiency is inevitably raised.

In this respect, it can be said that the efficacy of brown rice is noteworthy.

Brown rice contains carbohydrates, protein, vitamin B1, vitamin B2, vitamin B6, vitamins, phosphorus, iron, calcium, potassium and abundant dietary fiber. When a pet consumes brown rice, it can help prevent constipation and blood circulation because it is rich in dietary fiber, and because of its high potassium content, it helps to discharge sodium and makes it easier to control blood sugar.

However, despite the efficacy of brown rice, there are almost no products developed using brown rice as a snack for pets, and it is very difficult to find a product that is effective enough to actively respond to pet obesity or constipation. And above all, it is very urgent to develop a snack for pets that can have an effect on the state of excrement and smooth defecation of the pet in terms of the health of the pet, where the condition and smooth bowel movements are very important.

Prior art literature: KR Registered Patent Publication No. 10-1043686 (2011.06.22. Announcement)

The present invention has been devised to solve the above problems, and by coating powdered brown rice on the surface of companion animal snacks, the flavor and taste are improved to increase the palatability of companion animals, and only natural materials including raw meat and brown rice are used. The purpose of this is to provide a method for manufacturing a functional companion animal snack with added brown rice that can relieve anxiety about snacks for companion animals and promote the growth of companion animals by providing balanced nutrients.

The functional companion animal snack manufacturing method with added brown rice according to the present invention devised to achieve the above object is brown rice that is dried at 38°C to 42°C for 16 hours to 22 hours in order to lower the moisture content of brown rice to 15% or less. powder drying step; Brown rice powder grinding step of pulverizing 150 to 220 mesh using a powder machine to form a brown rice powder; Raw meat sterilization step of sterilizing meat including duck meat, chicken, lamb, beef and pork for 30 minutes by immersing it in diluted vinegar or electrolyzed water; A raw meat processing step of processing raw meat by heating the raw meat in a steam method using a steam heater; A brown rice powder coating step of binding the brown rice powder to the raw meat and coating the brown rice powder on the surface of the raw meat; Aging step of aging the raw meat coated with brown rice powder at a low temperature for a predetermined time; It includes a drying step of drying the raw meat coated with brown rice powder after aging is completed.

In addition, the brown rice powder coating step further includes a binder manufacturing step of mixing the brown rice powder with gluten, potato starch and purified water in order to improve the binding force of the brown rice powder.

The raw meat processing step may further include a functional additive input step of adding a functional additive including eoseongcho.

According to the present invention, there is an effect that can promote the growth of companion animals by providing a balanced nutrient by preparing a companion animal snack to which brown rice is added.

1 is a flowchart showing the manufacturing steps of a method for manufacturing a functional companion animal homemade snack to which brown rice is added according to a preferred embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, in adding reference numerals to the components of each drawing, it should be noted that the same components are given the same reference numerals as much as possible even though they are indicated on different drawings. In addition, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, preferred embodiments of the present invention will be described below, but the technical spirit of the present invention is not limited thereto and may be variously implemented by those skilled in the art without being limited thereto.

1 is a flowchart illustrating the manufacturing steps of a method for preparing a functional companion animal snack to which brown rice is added according to a preferred embodiment of the present invention.

The method for manufacturing a functional companion animal snack with added brown rice according to a preferred embodiment of the present invention, referring to FIG. 1, includes a brown rice powder drying step (S100), a brown rice powder grinding step (S200), a raw meat sterilization step (S300), raw materials A meat processing step (S400), a brown rice powder coating step (S500), an aging step (S600), and a drying step (S700) are included.

First, the components of the method for manufacturing a functional companion animal homemade snack to which brown rice is added according to a preferred embodiment of the present invention will be described in detail.

The brown rice powder drying step (S100) is dried at 38° C. to 42° C. for 16 hours to 22 hours in order to lower the moisture content of brown rice to 15% or less.

After the brown rice powder drying step, the moisture content of the brown rice must be below a certain amount so that it can be pulverized to a uniform size in the brown rice powder crushing step.

In the brown rice powder grinding step (S200), the dried brown rice is pulverized into 150 to 220 mesh using a powder machine to form a brown rice powder.

In the raw meat sterilization step (S300), meat including duck meat, chicken, lamb, beef and pork is immersed in diluted vinegar water or electrolyzed water for 30 minutes to sterilize.

In the raw meat processing step (S400), the raw meat is processed by heating the raw meat in a steam method using a steam heater.

More specifically, the raw meat processing step includes a functional additive input step, steam heating step, and cooling step in which a functional additive including eoseongcho is added, and in the functional additive input step, a functional additive including eoseongcho can be added.

Eoseongcho, which is added in the step of adding functional additives, not only reduces the odor of raw meat with its own flavor, but also minimizes fatty rancidity that may be caused in raw meat due to the lipid-lowering action of eoseongcho, thereby suppressing off-flavor.

It may include an extract heated for a predetermined time by using water or alcohol as an extraction solvent for eoseongcho, and this extract can suppress off-flavor by minimizing fatty rancidity that may be caused in raw meat.

The extraction solvent used for extracting eoseongcho may be any one selected from water and alcohol. In particular, when alcohol is used as an extraction solvent, the alcohol component can be removed by volatilizing the characteristic scent of eoseongcho.

In addition, green tea and omija extract powder may be added in the functional additive input step.

Green tea leaves contain a compound called catechin, and have strong antioxidant power, and omija has the effect of reducing cholesterol levels.

In particular, when companion animals consume processed meat products for a long time, the levels of saturated fatty acids and cholesterol may rise, so green tea and Schisandra extract powder were added to reduce the risk of processed meat products.

In addition, in the functional additive input step, one or more dry powders selected from seaweed including seaweed, green onion, and seaweed may be added. In particular, as a calcium component contained in seaweed, it can have the calcium supplementation function of meat with a low calcium content, and has the effect of improving the feeling of raw meat.

In addition, in the functional additive input step, any one or more selected from extracts or powders containing green tea, mustard, rosemary, and sage (Sage, Salvia) may be added to the raw meat as natural preservatives and antioxidants.

In particular, green tea, mustard, rosemary, and sage are natural preservatives and antioxidants, and are highly functional substances against oxidation and antibacterial. . In addition, a unique flavor is added to each additive so that the flavor can be improved.

In the steam heating step, the loss of nutrients contained in the raw meat and functional additives is minimized by heating the raw meat using steam, so that the nutrients are preserved.

In the cooling step, the raw meat that has undergone the steam heating step is cooled at room temperature to lower the temperature of the raw meat to room temperature.

In the brown rice powder coating step (S500), the brown rice powder is coated on the surface of the raw meat by binding the brown rice powder to the raw meat.

The brown rice powder coating step (S500) includes a binder manufacturing step of mixing the brown rice powder with gluten, potato starch and purified water in order to improve the binding force of the brown rice powder.

More specifically, in the binder manufacturing step, a binder capable of improving the binding power of brown rice powder including gluten, potato starch, isolate soy protein and wheat dietary fiber is prepared.

In this case, the binder is characterized in that it consists of a mixture of 90% by weight of brown rice powder, 5% by weight of a mixture of gluten, potato starch, soy protein isolate and wheat dietary fiber, and 5% by weight of purified water.

More specifically, 90% by weight of brown rice powder, 2 to 2.5% by weight of gluten, 1 to 1.5% by weight of potato starch, 1 to 1.5% by weight of soy protein isolated, 0.8 to 1% by weight of wheat dietary fiber, and 5% by weight of purified water. characterized by mixing.

Gluten is an insoluble protein contained in grains such as wheat and barley. When added, elasticity increases and binding effect. It is a raw material containing more than 90% of high-purity protein isolated from

When the ratio of the mixture of gluten, potato starch, isolate soy protein and wheat dietary fiber exceeds 5% by weight, the texture of the raw meat deteriorates and the unique flavor of the raw meat decreases, which may reduce the palatability of companion animals. It is preferable to add it in proportion.

When the binder made of the above composition is mixed with the brown rice powder, it functions to bind the brown rice powder to the surface of the processed raw meat.

In the aging step (S600), the raw meat coated with the brown rice powder in the brown rice powder coating step (S500) is aged at a low temperature for a predetermined time.

More specifically, the aging step may include a vacuum packaging step of vacuum packaging the raw meat. After vacuum packaging the raw meat in the vacuum packaging step, the raw meat is aged at a low temperature at 4 to 6° C. for 25 to 30 hours. To enhance taste and flavor.

If the aging is performed at a temperature of 3 ° C or less, there is a risk of damage to the tissues of the raw meat and additives due to the low temperature.

In the drying step (S700), the aged raw meat is dried at 75 to 78° C. for 50 to 55 hours using a far-infrared machine.

The homemade snack for companion animals according to the present invention is coated with powdered brown rice on the surface of the snack for companion animals, so that the flavor and taste are improved, and palatability is increased compared to the existing snacks for companion animals. It can promote the growth of companion animals, and by eating brown rice, it can help restore energy and immunity. do.

The above description is merely illustrative of the technical idea of the present invention, and various modifications, changes, and substitutions are possible within the range that does not depart from the essential characteristics of the present invention by those of ordinary skill in the art to which the present invention pertains. will be. Accordingly, the embodiments disclosed in the present invention and the accompanying drawings are for explaining, not limiting, the technical spirit of the present invention, and the scope of the technical spirit of the present invention is not limited by these embodiments and the accompanying drawings. . The protection scope of the present invention should be construed by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

S100 - Brown rice powder drying step S200 - Brown rice powder grinding step
S300 - Raw meat sterilization step S400 - Raw meat processing step
S500 - Brown rice powder coating stage S600 - Aging stage
S700 - Drying stage

Claims (3)

i) a brown rice powder drying step of drying at 38°C to 42°C for 16 hours to 22 hours in order to lower the moisture content of brown rice to 15% or less;
ii) grinding the brown rice powder into 150 to 220 mesh using a powder mill;
iii) a raw meat sterilization step of sterilizing meat, including duck, chicken, lamb, beef, and pork, by immersing it in diluted vinegar or electrolyzed water for 30 minutes;
iv) Functional additive input step of adding eoseongcho extract, green tea and Schisandra powder, dried seaweed powder, natural preservative and antioxidant;
Steam heating step to minimize loss of nutrients contained in raw meat and functional additives by heating raw meat using steam;
A cooling step in which the raw meat that has undergone the steam heating step is cooled at room temperature to lower the temperature of the raw meat to room temperature.
Raw meat processing step comprising;
v) a brown rice powder coating step of binding the ground brown rice powder of step ii) to the processed raw meat and coating the brown rice powder on the surface of the raw meat;
vi) an aging step of aging the raw meat coated with the brown rice powder at a low temperature for a predetermined time;
vii) a drying step of drying the raw meat coated with brown rice powder on which the aging is completed;
including,
The brown rice powder coating step is
A binder manufacturing step of mixing the brown rice powder with gluten, potato starch, isolate soy protein, wheat dietary fiber, and purified water in order to improve the binding force of the brown rice powder; and
In the binder manufacturing step,
Brown rice powder 90% by weight, gluten 2 to 2.2% by weight, potato starch 1 to 1.2% by weight, soy protein isolate 1 to 1.2% by weight, wheat dietary fiber 0.8 to 1% by weight, and purified water 5% by weight of gluten , Potato starch, soy protein isolate, wheat fiber, and mixing with purified water
includes,
In the maturation stage,
To enhance the taste and flavor of raw meat by aging at a low temperature for 25 to 30 hours at 4 to 6 ° C.
A method for producing a functional companion animal snack containing brown rice. delete delete

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