KR102359226B1 - Manufacturing method of noodle snacks for companion animals and noodle snacks for companion animals thereby the same that - Google Patents

Abstract

The present invention relates to a manufacturing method of a noodle snack for companion animals using fermented barley bran, and to a noodle snack for companion animals manufactured using the same. More specifically, the present invention relates to a manufacturing method of a noodle snack for companion animals using fermented barley bran, which comprises: a grain preparation step of preparing at least one of fermented barley bran, whole wheat, and rice bran; a raw ingredient preparation step of preparing a palatable raw ingredient; a mixture preparation step of mixing the grain and the palatable raw ingredient; a kneading and aging step of kneading the mixture to prepare mixture dough and aging the same for a predetermined period of time; a noodle snack manufacturing step of extruding the mixture dough to make noodles; and a finishing step of cooking the noodle snack using steam and drying the same.

Description

BACKGROUND OF THE INVENTION Field of the Invention

The present invention relates to a method for manufacturing a noodle snack for companion animals using fermented malt and a noodle snack manufactured through the same, and more particularly, to provide a snack for companion animals that is not harmful to companion animals using whole wheat, rice bran and fermented malt It relates to a method for manufacturing a noodle snack for companion animals using fermented malt, which is manufactured in the form of noodles so that both companions and companion animals can consume it, and a noodle snack manufactured through this method.

In general, as the number of households for companion animals increases, interest in snacks and feed for companion animals increases, and snacks for companion animals of various materials and properties are being developed.

However, general companion animal snacks are simply dried or simply processed types of meat and fish preferred by companion animals, and do not have special technical characteristics, treats, dry food types, wet churros, wet cans, dry gums, etc. Its form is also processed into a very general form and released.

In particular, in the case of the conventional snack for companion animals, it is a snack that only considers the preference by processing existing meat and fish, and satisfies only fragmentary parts nutritionally. Therefore, it is provided to companion animals through separate nutritional supplements or oral medications to supplement dietary fiber nutrients.

Therefore, it is necessary to develop various types of snacks for companion animals for supplementing dietary fiber nutrients.

In order to solve the above problems, the present invention provides a snack for companion animals that is not harmful to companion animals using whole wheat, rice bran and fermented malt, and is formed in the form of noodles so that both companions and companion animals can consume it. We would like to provide cotton snacks for pets.

In order to solve the above problems, a method for manufacturing a noodle snack for companion animals using fermented malt according to an embodiment of the present invention includes a grain preparation step of preparing at least one of fermented malt and whole wheat and rice bran; A raw material preparation step of preparing a palatable raw material; A mixture preparation step of mixing the grain and the palatable raw material; a kneading and aging step of kneading the mixture to prepare a mixture dough and then aging it for a predetermined time; A noodle snack manufacturing step of extruding the mixture dough to make noodles, and a finishing step of drying the noodle snack after cooking the noodle snack using steam.

In addition, the fermented malt is inoculated with a fermented strain and fermented at 30 to 40° C. for 12 to 36 hours, and the strain may be characterized as Lactobascillus plantarum.

In addition, the grain may include 40 to 60 parts by weight of whole wheat, 10 to 15 parts by weight of rice bran, and 30 to 35 parts by weight of fermented wheat bran.

In addition, the palatable raw material may include at least one of chicken breast, yellow pollack, and bonito flakes.

In addition, the palatable raw material further includes seaweeds, and the seaweeds may further include one or more selected from the group consisting of sagebrush, sagebrush, capsicum, gojicho, and galegombo.

In addition, the step of preparing the mixture further includes an additive for vitamin supplementation, and the additive may include one or more of viburnum, rowan, saengyeolgi, and spruce.

In addition, the additive may be characterized in that 5 to 20 parts by weight of the additive is added to 80 to 100 parts by weight of water and then heated at 70 to 90° C. for 2 to 3 hours and then used in the form of an extract.

In addition, it is possible to provide a noodle snack for companion animals manufactured by the method for manufacturing a noodle snack for companion animals using fermented malt according to an embodiment of the present invention.

As described above, the noodle snack for companion animal manufactured by the method for manufacturing a noodle snack for companion animal using fermented malt according to the embodiment of the present invention is rich in dietary fiber and high-quality noodle snack containing various nutrients can be consumed. can have an effect.

In addition, it is possible to provide a noodle snack with a chewy texture by utilizing fermented malt.

1 is a flowchart schematically illustrating a method for manufacturing a noodle snack for companion animals using fermented malt according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various modifications may be made and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as 1st, 2nd, etc. are terms used to describe various components, meanings are not limited thereto, and are used only for the purpose of distinguishing one component from other components.

Like reference numbers used throughout this specification refer to like elements.

As used herein, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprises", "comprises" or "have" described below are intended to designate the existence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be construed as not precluding the possibility of addition or existence of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical and scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

In addition, in the description with reference to the accompanying drawings, the same components are given the same reference numerals regardless of the reference numerals, and the overlapping description thereof will be omitted. In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIG. 1 attached thereto.

1 is a flowchart schematically illustrating a method for manufacturing a noodle snack for companion animals using fermented malt according to an embodiment of the present invention.

Referring to FIG. 1 , the method for manufacturing a noodle snack for companion animals using fermented malt according to an embodiment of the present invention uses fermented malt, whole wheat and rice bran as main raw materials, and chicken breast that promotes curiosity and appetite for companion animals It is prepared as a snack in the form of noodles by using a mixture in which palatable raw materials consisting of , turmeric and bonito flakes are mixed in a certain composition ratio. ), kneading and aging step (S40), noodle snack manufacturing step (S50) and finishing step (S60) may include.

First, the grain preparation step (S10) may be prepared by including one or more of fermented malt, whole wheat, and rice bran as the main raw material of the noodle snack, and most preferably include all of them, but is not limited thereto.

Here, the grain may include 30 to 35 parts by weight of fermented wheat bran, 40 to 60 parts by weight of whole wheat, and 10 to 15 parts by weight of rice bran, and most preferably include 32 parts by weight of fermented wheat bran, 50 parts by weight of whole wheat, and 13 parts by weight of rice bran. However, the present invention is not limited thereto.

At this time, it is most preferable to use all the grains in a dried powder form, but the present invention is not limited thereto.

Fermented malt is fermented malt bran, which is the shell of barley from the milling process of barley, which is low in fiber and rich in protein. have.

In addition, the pulse strength used in the embodiment of the present invention uses a mixture of coarse barley bran and fine barley bran, preferably water 13.31%, TDN 54.98%, crude protein 14.96%, calcium 0.13%, phosphorus 0.32%, crude fat It is most preferable to use a mixed vein containing 3.38%, NDF 55.0%, ADF 48.0%, and NFC 8.99%, but is not limited thereto.

Fermented malt according to an embodiment of the present invention can be prepared by inoculating the fermented strain into the malt and fermenting it at 30 to 40° C. for 12 to 36 hours.

The fermentation strain used herein is most preferably Lactobascillus plantarum, but is not limited thereto.

The use of fermented malt in this way has the advantage of creating a chewy texture of noodles.

At this time, when the malt is fermented below the lower limit, the fermentation effect is insignificant because the malt is not sufficiently fermented. don't

In addition, when the fermented malt is added in less than 30 parts by weight, the effect of the fermented malt is insignificant, and when it exceeds 60 parts by weight, the texture of the noodles may become dull due to the excessively high ratio of malt, which is not preferable.

Compared to regular wheat, whole wheat contains 6 times more dietary fiber, 3 times more potassium, and is rich in various vitamins and minerals, and also contains more magnesium, manganese, and selenium than brown rice. In addition, whole wheat is rich in polyphenols, which are effective in antioxidant action, and is known to be effective in removing free radicals in the body, preventing aging and heart disease when consumed regularly.

When the amount of whole wheat is less than 40 parts by weight, the effect of whole wheat is insignificant, and the dough is not made well due to the lack of whole wheat.

Rice bran refers to the fine bran that is separated in the process of removing the hull from the rice and then milling the brown rice into white rice. Rice bran contains various amino acids such as iron, calcium, magnesium, and vitamin E, and is known to be effective in preventing various adult diseases by improving brain cell function to improve memory and concentration, and to reduce cholesterol and triglycerides. .

When the amount of rice bran is less than 10 parts by weight, the effect of rice bran is insignificant, and when it exceeds 15 parts by weight, the ratio of whole wheat to rice bran is lowered, which is not preferable because the dough may not come together well.

The raw material preparation step (S20) following the grain preparation step (S10) is a step of preparing a palatable raw material, and raw materials including chicken breast, yellow pollack and bonito may be prepared.

At this time, the grain is most preferably used in the form of dry powder, but is not limited thereto, and may include 15 to 24 parts by weight of chicken breast, 10 to 15 parts by weight of yellow turmeric, and 4 to 8 parts by weight of katsuobushi, and 22 parts by weight of chicken breast. Part, 12 parts by weight of yellow turmeric, and 5 parts by weight of katsuobushi are most preferred.

Chicken breast is the leanest and leanest part of chicken, providing high-quality protein to the feed.

When the amount of chicken breast is less than 15 parts by weight, it is difficult to sufficiently supply sufficient protein, and when it exceeds 24 parts by weight, difficulties such as breaking of noodles may occur during the manufacture of noodle snacks, which is not preferable.

Yellow pollack, protein, fat, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, selenium, choline, niacin, vitamin B-6, vitamin B-12, vitamin A, vitamin E, vitamin D, vitamin K , and contains a large amount of fatty acid components. In particular, methionine is a raw material for glutathione, an important enzyme in the liver, so it is good for liver detoxification and is known to be very helpful in restoring immunity.

When the amount of the yellow pollack is less than 10 parts by weight, the effect due to the yellow pollack is insignificant, and when it exceeds 15 parts by weight, difficulties such as cutting of noodles may occur during noodle snack manufacturing, which is undesirable.

Katsuobushi is made by aging and smoking skipjack tuna. It has a unique umami taste and is used in various foods.

When the amount of katsuobushi is less than 4 parts by weight, the effect of umami due to the katsuobushi is insignificant, and when it exceeds 8 parts by weight, the palatability can be lowered due to the strong flavor of the katsuobushi, which is not preferable.

In addition, the palatable raw material may further include 3 to 5 parts by weight of seaweed.

Seaweeds not only contain various minerals and vitamins, but also have a salty taste to increase palatability, and are most preferably used in dry powder form, but are not limited thereto.

At this time, when the amount of seaweed is less than 3 parts by weight, the effect due to the seaweed is insignificant, and when it exceeds 5 parts by weight, palatability may be reduced due to excessive saltiness, which is not preferable.

In addition, the seaweed may include one or more of 2 to 5 parts by weight of serrata, 1 to 3 parts by weight of sage, 0.5 to 2 parts by weight of gojicho, and 1 to 2 parts by weight of galegombo, 3 parts by weight of serrata, 1.5 parts by weight of auditory. , it is most preferred to include 1 part by weight of Gojicho and 1.3 parts by weight of Galegombo.

In each material constituting the seaweed, when the above-mentioned weight ratio is less than the lower limit, the effect of each material is insignificant. don't

Red algae is a type of red algae, and the stem with a diameter of 1-3 mm usually grows to about 20 cm and grows to a maximum of 2-3 m. These cockroaches are low in fat and carbohydrates, contain a large amount of calcium and dietary fiber, and are said to have effects such as excretion of heavy metals from the body.

Hearing is one of the seaweeds belonging to the auditory family, and it is rich in vitamin C, calcium and phosphorus, and is also good for preventing anemia due to its high iron content. In addition, it is known to be easy to defecate because it contains a lot of fiber that helps the peristaltic movement of the large intestine.

Gojicho is also called julpul, regulates blood flow, maintains and stabilizes the balance of various organs in the living body, and enhances the functions of endocrine organs, so it is said to be good for indigestion, constipation and diarrhea.

In addition, the germanium contained in Goji root is excellent at removing free radicals, preventing the aging of cells and effectively preventing the growth of cancer cells.

Galegombo is a red algae plant, a subtropical seaweed belonging to the order Dolgassaridae. It is rich in dietary fiber and vitamins, helping to prevent adult diseases, constipation, obesity, and blood sugar rise. It is also known to be rich in minerals.

By mixing each ingredient in an optimal amount in this way, a noodle snack with excellent texture can be prepared. If it is out of the above range, the taste and texture of the noodle snack may not be properly preserved or the strength may not be adequate and the noodles may be easily cut or tough.

The next step is to prepare a mixture by mixing the grains and the palatable raw material prepared as described above, and 85 to 95 parts by weight of the grain and 8 to 15 parts by weight of the palatable raw material may be mixed, 90 parts by weight of the grain and 10 parts by weight of the palatable raw material It is most preferred to mix the parts, but is not limited thereto.

When the amount of grain is less than 85 parts by weight, the dough does not come together well, and when it exceeds 95 parts by weight, it is undesirable because the chewy texture of the noodle snack deteriorates.

When the amount of the palatable raw material is less than 8 parts by weight, the effect of the palatable raw material is insignificant, and when it exceeds 15 parts by weight, difficulties such as breaking of noodles may occur during the noodle snack manufacturing, which is not preferable.

In addition, the mixture preparation step (S30) may further include an additive for vitamin supplementation.

The additive is added for vitamin supplementation to the noodle snack, and 2 to 6 parts by weight may be added, and 3 parts by weight is most preferred.

At this time, if the additive is less than 2 parts by weight, the effect due to the additive is insignificant, and if it exceeds 6 parts by weight, the palatability may be lowered due to the unique flavor and taste of the additive, which is not preferable.

In addition, the additive may include at least one of 1 to 3 parts by weight of viburnum known to be rich in vitamins, 0.3 to 0.8 parts by weight of rowan, 0.6 to 0.9 parts by weight of saengyeolgwi tree, and 1 to 1.5 parts by weight of calamus tree, It is most preferable to include 2 parts by weight of sari, 0.5 parts by weight of rowan, 0.5 parts by weight of saengyeolgwi tree, and 1.1 parts by weight of fig tree.

For each material constituting the additive, when the above-mentioned weight ratio is less than the lower limit, the effect of each material is insignificant, and when it exceeds the upper limit, it is not preferable because the recommended intake is exceeded.

In addition, the additive is most preferably used in the form of an extract after adding 5 to 20 parts by weight to 80 to 100 parts by weight of water and then heating at 70 to 90° C. for 2 to 3 hours, but is not limited thereto.

At this time, when the additive is extracted under the conditions below the lower limit, the effect of the additive is insignificant because the active ingredient of the additive is not sufficiently extracted. It is undesirable as it may affect

More preferably, after adding 18 parts by weight of the additive to 90 parts by weight of water, heating at a temperature of 80° C. for 3 hours, and then filtering the additive, it is most preferable to use it in the form of an extract.

Gamaksari is an annual herb of the Asteraceae family and is rich in vitamin C, and is known to have a sedative effect, lower blood pressure, and increase the width of the heart's contractions.

Rowan is a shrub that mainly grows in mountainous areas, and is known to be rich in vitamins A and C, and its fruits and bark are known to be used medicinally.

In the present invention, rowan can use at least one of both fruit and bark, and it is most preferable to use both.

Saengyeolgwi tree is a deciduous shrub of the genus Rosaceae, and it has been found that the vitamin C content contained in the fruit of Saengyeolgwi is 1072 mg per 100 g. do.

One or more of a fruit and a root can be used for this saengyeolgwi tree, and it is most preferable to use both, but the present invention is not limited thereto.

It is a tree with excellent medicinal properties that has long been known as a tree that makes a god, is rich in vitamin D, and is known to use flowers, fruits, bark, stems, and roots.

As for such a cypress tree, one or more of flowers, fruits, bark, stems, and roots may be used, but it is most preferable to use only the fruits, but the present invention is not limited thereto.

The kneading and aging step (S40) is a step of kneading the mixture mixed in the mixture preparation step (S30) to prepare a mixture dough and then aging it for a predetermined time.

First, in preparing the mixture dough, 400 to 450 ml of purified water at room temperature per 1 kg of the mixture is added to the kneader to make the dough for 1 to 2 hours to complete the mixture, and purified water 420 at room temperature per 1 kg of the mixture After putting ml into the kneader, it is most preferable to knead for 1 hour with a power of 2 to 4 horsepower, but is not limited thereto.

After that, when the mixture dough is completed, it is aged for 24 to 72 hours while maintaining 36 to 38 ℃.

More preferably, the mixture dough finished with the primary dough is first aged for 12 to 24 hours, then kneaded for a second time for 30 minutes to 1 hour, and then secondary aged for 24 hours to 72 hours. It is most preferable to complete it, but is not limited thereto.

On the other hand, when the dough is aged below 36 ℃, it is not properly aged, and when the temperature exceeds 38 ℃, it is difficult to control the degree of ripening as the aging proceeds rapidly, and it is difficult to control the degree of aging, such as discoloration of the dough. Because a problem occurs, it is preferable to make the aging at a constant temperature.

The noodle snack manufacturing step (S50) is a step of putting the matured mixture dough into a noodle extruder to make noodles, and it is most preferable to extrude the dough while applying heat to a temperature of 75 to 95 ℃, but is not limited thereto. .

At this time, when heat is applied to a temperature of less than 75 ℃, the mixture dough may not pass well through the cotton extruder, and if it exceeds 95 ℃, the mixture dough may be cooked and hardened.

Here, the noodle snack for companion animals of the present invention is preferably configured to have a thickness of 1.0 to 1.3 mm of noodles manufactured through an extrusion molding machine.

At this time, if the thickness of the noodles is less than 1.0 mm, companion animals may not be able to easily chew the noodles, which may decrease the preference of the noodles. Conversely, if the noodles are larger than 1.3 mm, feed them There is a hassle in that the owner of the city has to cut it into small pieces to a certain size.

The finishing step (S60) is a step of drying the noodle snack by using steam, and supplying steam at a temperature of 130 to 220 ℃ to the surface of the prepared noodle snack, but supplying it for 10 to 12 minutes by steam You can allow the noodle snack to cook.

More preferably, it is most preferable to cook the noodle snacks by supplying steam at a temperature of 180 ° C. for 11 minutes, but is not limited thereto.

In this case, if the noodle snack is cooked below the lower limit, the noodle snack may not be fully cooked, and if it exceeds the upper limit, the shape of the noodle snack may be deformed, which is not preferable.

After that, the steam-cooked noodle snack is put into a heat dryer and heated for 24 hours while maintaining a constant 80 ° C so that the moisture content in the noodle snack is within 1%, so that it can be packaged and sold as a dried product. have.

It is possible to provide a noodle snack for companion animals manufactured by the manufacturing method as described above.

As described above, the method for manufacturing a noodle snack for companion animals using fermented malt according to an embodiment of the present invention and the noodle snack for companion animals manufactured using the same include fermented malt, so that a good quality noodle snack with a chewy texture is prepared. can be manufactured.

Hereinafter, the method for manufacturing a noodle snack for companion animals using the fermented pulse of the present invention and the noodle snack for companion animals manufactured using the same will be described in detail through Examples, Comparative Examples, and Experimental Examples.

Hereinafter, the experimental examples carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples.

[Example 1]

90 parts by weight of grain (32 parts by weight of fermented wheat bran, 50 parts by weight of whole wheat, and 13 parts by weight of rice bran) and 10 parts by weight of a palatable raw material (22 parts by weight of chicken breast, 12 parts by weight of yellow turmeric and 5 parts by weight of bonito) manufacture

After that, 420 ml of purified water at room temperature per 1 kg of the mixture is put into the kneader and kneaded with 2 to 4 horsepower for 1 hour, then first aged for 12 to 24 hours, 2 for 30 minutes to 1 hour After the tea is kneaded, the mixture dough is completed by allowing the secondary aging to take place for 24 to 72 hours.

After putting the mixture dough into the noodle extruder, it is extruded while applying heat at a temperature of 80 ℃ to prepare a noodle snack, and then supplied to steam at a temperature of 180 ℃ for 11 minutes so that the noodle snack is cooked.

Finally, while maintaining a constant temperature of 80 ℃, heat for 24 hours to keep the moisture content in the noodle snack within 1% to prepare a noodle snack.

[Example 2]

A noodle snack was prepared in the same manner as in Example 1, except that the palatable raw material further included seaweed (3 parts by weight of ragweed, 1.5 parts by weight of sage, 1 part by weight of gojicho, and 1.3 parts by weight of galegombo).

[Example 3]

A noodle snack was prepared in the same manner as in Example 1, except that 3 parts by weight of additives (2 parts by weight of calamus perilla, 0.5 parts by weight of rowan tree, 0.5 part by weight of saengyeolgwi tree and 1.1 parts by weight of cypress tree) were added to the mixture.

[Comparative Example 1]

A noodle snack was prepared in the same manner as in Example 1 except for 70 parts by weight of grains and 30 parts by weight of palatable raw materials.

[Comparative Example 2]

A noodle snack was prepared in the same manner as in Example 1, except for grains (32 parts by weight of fermented wheat bran, 30 parts by weight of whole wheat, and 13 parts by weight of rice bran).

[Comparative Example 3]

A noodle snack was prepared in the same manner as in Example 1, except for the functional raw materials (30 parts by weight of chicken breast, 12 parts by weight of yellow pollack, and 5 parts by weight of katsuobushi).

[Experimental Example 1] Sensory evaluation

Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to sensory evaluation.

Of the trained professional sensory test personnel (50 [25 men, 25 women] with more than 2 years of sensory test experience), 30 people with relatively excellent taste were selected and made to taste the prepared noodle snacks. Quantitative descriptive analysis (QDA) was performed by dividing by roughness, taste, texture, and preference. The sensory test was performed using a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 1.

The evaluation was carried out by ingesting one and rinsing the mouth with water, and then ingesting the other for evaluation.

zest face roughness taste texture symbol Example 1 4.3 4.2 4.2 4.3 4.5 Example 2 4.4 4.8 4.7 4.6 4.8 Example 3 4.4 4.2 4.1 4.3 4.4 Comparative Example 1 3.2 2.7 2.9 2.7 2.9 Comparative Example 2 2.8 2.8 3.2 2.3 2.8 Comparative Example 3 3.5 2.9 3.3 2.8 3.0

As can be seen from Table 1, it was confirmed that Examples 1 to 3 were superior to Comparative Examples 1 to 3 in all items.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the right.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention as defined in the following claims are also provided. is within the scope of the right.

Claims (8)

Grain preparation step of preparing at least one of fermented wheat bran and whole wheat and rice bran;
A raw material preparation step of preparing a palatable raw material;
A mixture preparation step of mixing the grain and the palatable raw material;
a kneading and aging step of kneading the mixture to prepare a mixture dough and then aging for a predetermined time;
A noodle snack manufacturing step of extruding the mixture dough to make noodles, and
Comprising the finishing step of cooking the noodle snack using steam and drying it,
The grain is
40 to 60 parts by weight of whole wheat, 10 to 15 parts by weight of rice bran, and 30 to 35 parts by weight of fermented wheat bran,
The palatable raw material is,
A method for preparing a noodle snack for pets using fermented malt juice containing at least one of chicken breast, yellow pollack and katsuobushi.
According to claim 1,
The fermented malt is,
Inoculated with the fermentation strain and fermented at 30 to 40 ° C for 12 to 36 hours,
The strain is
A method for manufacturing a noodle snack for companion animals using fermented malt, characterized in that it is Lactobascillus plantarum.
delete delete According to claim 1,
The palatable raw material is,
Contains more seaweed,
The seaweed is
A method for manufacturing a noodle snack for companion animals using fermented malt, which further contains at least one of K.
The method of claim 1,
The step of preparing the mixture,
Contains more additives for vitamin supplementation,
The additive is
A method for manufacturing a noodle snack for companion animals using fermented malt containing at least one of viburnum, rowan, sagebrush, and sycamore.
7. The method of claim 6,
The additive is
After adding 5 to 20 parts by weight of the additives to 80 to 100 parts by weight of water, heating at 70 to 90° C. for 2 to 3 hours, and then using it in the form of an extract. .
A noodle snack for companion animals manufactured by the method of any one of claims 1, 2, and 5 to 7.

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