KR102554209B1 - Method for manufacturing alternative meat having the efficacy of preventing oral diseases in companion animals and alternative meat manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing alternative meat having an efficacy in preventing oral diseases in companion animals, and to a substitute meat produced thereby.
A method for manufacturing alternative meat having an efficacy for preventing oral diseases in companion animals according to an embodiment of the technical idea of the present invention includes a material preparation step (S100) of preparing ingredients including mushrooms, potato starch, palatinose, and vitamin E; Mushroom crushing step (S200) of crushing the mushroom; Mushroom steaming and dehydration step (S300) of steaming the pulverized mushrooms by heating them with steam and then drying and dehydrating them; Mixing and stirring step (S400) of preparing a mixture by mixing and then stirring the dehydrated mushroom, potato starch, palatinose and vitamin E; A sterilization and molding step (S500) of sterilizing the mixture and then putting it into a molding mold and pressurizing to prepare a molded article; A drying step of drying the molded body (S600); and a cutting step (S700) of cutting the dried molded body to prepare substitute meat for companion animals.
With the above configuration, the method for manufacturing alternative meat having an efficacy in preventing oral diseases in companion animals according to various embodiments of the technical idea of the present invention produces substitute meat for companion animals, including mushrooms, potato starch, palatinose, and vitamin E. By doing so, it is possible to manufacture substitute meat for companion animals that is nutritionally excellent, beneficial for improving companion animal health, and particularly effective in preventing oral diseases such as oral antibacterial and oral inflammation prevention.

Description

Alternative meat manufacturing method having oral disease prevention effect for companion animals and alternative meat produced thereby

The present invention relates to a method for manufacturing alternative meat having an oral disease prevention effect for companion animals and a substitute meat produced thereby, and more particularly, to manufacturing alternative meat for companion animals including mushrooms, potato starch, palatinose and vitamin E. By doing so, it is nutritionally excellent and beneficial to the health of companion animals, and is particularly effective in preventing oral diseases such as oral antibacterial and oral inflammation prevention. it's about

Recently, the family type has rapidly changed into a nuclear family, and as the number of people living alone increases, interest in companion animals is increasing. In line with these changes, the food culture for companion animals is changing along with the flow of human food culture. In addition, the development of feed using various new raw materials is steadily being carried out.

For example, the concept of a companion animal has changed in accordance with the trend in which an environment in which a companion animal is thought of as a family is becoming more and more generalized by going beyond providing medical benefits to a companion animal and even holding a funeral in the event of death.

In other words, the perception has changed from the concept of an animal that humans mainly breed for enjoyment, to an animal that lives together with humans and respects the various benefits that animals provide to humans and is not a toy for humans. , it can be said that it clearly shows the relationship between humans and animals in modern society.

As if reflecting this change in consciousness about companion animals, the number of them has increased rapidly recently, and the industry related to companion animals continues to grow rapidly. Recently, commercial feed has been developed, and it is common for most companion animals to feed commercial feed.

As the world's aging society and birth rate decline, the number of households with companion animals has reached 6 million and the population has entered the era of 10 million in Korea. As the number of years increases, the demand for systematic nutritional supplementation to improve the health of elderly animals is also rapidly increasing.

On the other hand, oral disease of companion animals is currently explosively increasing. According to the report of the American Academy of Veterinary Dentistry, 80% of domestic dogs aged 3 years or older and 70% of pet patients suffer from some degree of periodontal disease. It is known.

According to a study conducted at the University of Pennsylvania, pulp exposure was confirmed in 10% of dogs, and one or more types of tooth resorption lesions (FORL or RL) were observed in 28% to 65% of cats. Taken together with these alarming numbers, oral cancer, dental problems, tooth decay, and traumatic injuries, it can be seen that virtually all adult dogs and cats are not free from oral disease, so we are looking to improve the quality of life and health of companion animals, especially dogs and cats. Regular oral disease prevention and oral health care can be said to be very important.

In particular, in the case of dogs, plaque (plaque), which is caused by accumulation of food remnants, glycoproteins, polysaccharides, bacteria, etc. in saliva, is combined with minerals in dog saliva to form tartar, which causes a very high rate of periodontal disease. In addition, periodontal disease is The incidence varies depending on the breed, health condition, food, age, etc. Small breed dogs have a higher incidence rate than large breed dogs because their teeth are close together and dental plaque is easily attached.

Puppies and older dogs with poor health have low resistance to germs that cause periodontal disease, and if they have skin disease, they often lick their fur, so the incidence of periodontal disease is high. As an oral disease, the main symptoms of periodontal disease are persistent bad breath, bleeding gums, mouth It is known for symptoms such as sensitivity of the surroundings, loss of appetite, excessive drooling, and loose or falling teeth.

Periodontal disease is a chronic disease occurring in the oral cavity and is an inflammatory disease that causes tooth loss by a reaction between a tooth surface bacterial film formed on the tooth surface and a host. The incidence of these various oral diseases continues to increase recently due to insufficient oral health management, aging, etc. In addition, since oral diseases and bad breath are caused by bacteria, and some of them may cause systemic diseases such as sepsis, preventive treatment to effectively inhibit their growth by selecting bacteria related to oral diseases is very important in terms of dental hygiene. It is important.

Among the parts that have a close impact on the health and lifespan of companion animals, oral health management is very important. In general, when oral care is performed in veterinary clinics, teeth cleaning (prevention of scaling, etc.) and oral surgery (usually tooth extraction) are performed. It is done. As a general treatment for oral diseases, antibiotics are usually prescribed according to the symptoms. Treatment of oral diseases, including periodontal disease, is not the same for all oral diseases and the difficulty of using appropriate antibiotics according to the stage of oral diseases, excessive use of antibiotics The use has problems such as inhibiting normal bacterial flora and causing other bacteria or other bacteria to overgrow.

In addition, scaling is highly recommended in terms of prevention, but in the case of scaling that requires anesthesia, the incidence of oral diseases is high, and in the case of senior dogs that require intensive management, the burden of anesthesia cannot be ignored, so it is difficult as a constant management method due to the mental burden of the guardian. It can be seen that this follows

As for the prevention and treatment of periodontal disease currently being used, physical treatment to remove dental plaque and calculus is common, but this method can treat early periodontal disease, but it is difficult to prevent the progression of the disease if tissue degradation occurs excessively. . Therefore, in addition to physical treatment, it is necessary to develop a drug capable of fundamentally suppressing tissue degradation of the gums, and recently, the necessity of developing preventive and therapeutic agents using natural extracts rather than synthetic compounds has been emphasized.

Various types of care products for oral care of companion animals developed to compensate for these problems occupy a large portion of the related market, including companion animal products and food.

For example, among these various types of oral care products, gum-type oral care snack products are distributed in various ways, and most of them use meat as a main ingredient (base) to meet the palatability of companion animals, and reduce tartar and bad breath. These are chewing gum products containing functional food ingredients known to be effective in removing and inhibiting the growth of oral bacteria.

However, meat protein (chicken, beef, pork, etc., red meat) is known to be the main cause of allergies in companion animals, so studies are being conducted on the use of vegetable protein as an alternative protein. It is necessary to develop a product that can satisfy the physical properties, aroma, and taste that suit the palatability, and develop a product that can effectively prevent oral diseases without causing side effects in the body.

Domestic Patent No. 10-2333163 (registered on November 25, 2021) Domestic Registered Patent No. 10-1911290 (registered on October 18, 2018) Domestic Patent No. 10-2392130 (registered on April 25, 2022)

The problem to be solved by the present invention is to prepare meat substitutes for companion animals, including mushrooms, potato starch, palatinose, and vitamin E, which are nutritionally excellent and beneficial for improving companion animal health, especially oral antibacterial and oral inflammation. It is an object of the present invention to provide a method for manufacturing alternative meat having an efficacy in preventing oral diseases of companion animals that is effective in preventing oral diseases such as prevention, and a substitute meat produced thereby.

In addition, another problem to be solved by the present invention is to use vegetable protein as a meat substitute protein to provide physical properties, aroma, and taste suitable for the companion animal's preference, and to effectively prevent tartar, bad breath, tooth decay, and tooth decay without causing side effects in the body. It is an object of the present invention to provide a method for manufacturing alternative meat having an efficacy in preventing companion animal oral diseases such as periodontitis and alternative meat prepared thereby.

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

In one embodiment of the technical idea of the present invention, a method for manufacturing substitute meat having an efficacy in preventing oral diseases of companion animals is disclosed.

The alternative meat manufacturing method having the efficacy of preventing oral diseases in companion animals includes a material preparation step (S100) of preparing ingredients including mushrooms, potato starch, palatinose, and vitamin E; Mushroom crushing step (S200) of crushing the mushroom; Mushroom steaming and dehydration step (S300) of steaming the pulverized mushrooms by heating them with steam and then drying and dehydrating them; Mixing and stirring step (S400) of preparing a mixture by mixing and then stirring the dehydrated mushroom, potato starch, palatinose and vitamin E; A sterilization and molding step (S500) of sterilizing the mixture and then putting it into a molding mold and pressurizing to prepare a molded article; A drying step of drying the molded body (S600); and a cutting step (S700) of cutting the dried molded body to prepare substitute meat for companion animals.

In another embodiment of the technical idea of the present invention, a substitute meat having an oral disease prevention effect for companion animals prepared by the above method is disclosed.

Details of other embodiments are included in the detailed description.

A method for manufacturing alternative meat having an efficacy in preventing oral diseases in companion animals according to various embodiments of the technical idea of the present invention is nutritionally It is possible to manufacture substitute meat for companion animals that is excellent and beneficial for improving companion animal health, and is particularly effective in preventing oral diseases such as oral antibacterial and oral inflammation prevention.

In addition, the substitute meat having the efficacy of preventing oral diseases in companion animals according to various embodiments of the technical idea of the present invention utilizes vegetable protein as a meat substitute protein to provide physical properties, aroma, and taste suitable for the companion animal's preference, and It can effectively prevent oral diseases such as tartar, bad breath, tooth decay, and periodontitis without causing side effects.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flowchart for explaining a method for manufacturing substitute meat having an efficacy in preventing oral diseases of companion animals according to an embodiment of the technical idea of the present invention.
2 is a test report measuring the calorific value of the substitute meat for companion animals prepared according to Example 1.
Figure 3 is a test report measuring the pepsin digestibility of the substitute meat for companion animals prepared according to Example 1.
Figure 4 is a test report measuring the beta-glucan content of the substitute meat for companion animals prepared according to Example 1.
Figure 5a is a graph showing the results of measuring the gingival index (GI) in the teeth of experimental beagles according to Example 1, Comparative Example and Control.
Figure 5b is a graph showing the results of measuring the plaque index (PI) in the teeth of experimental beagles according to Example 1, Comparative Example and Control.
Figure 5c is a graph showing the results by measuring the calculus index (GI) in the teeth of experimental beagles according to Example 1, Comparative Example and Control.
Figure 6a is a photograph showing the oral state of a companion dog ingesting simple meat for companion animals prepared using chicken powder, which is meat protein according to a comparative example, after scaling.
6B is a photograph showing the oral state of a companion dog after eating the substitute meat for companion animals prepared according to Example 1 after scaling.

The advantages and features of the present invention, and how to achieve them, will become clear with reference to the detailed description of the embodiments below. 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 content will be thorough and complete and the spirit of the present invention will be sufficiently conveyed to those skilled in the art.

Terms used in this application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present 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 unless explicitly defined in this application, they should not be interpreted in ideal or excessively formal meanings. don't

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of a method for manufacturing substitute meat having an efficacy in preventing oral diseases in companion animals according to an embodiment of the technical idea of the present invention will be described in detail.

1 is a flowchart for explaining a method for manufacturing substitute meat having an efficacy in preventing oral diseases of companion animals according to an embodiment of the technical idea of the present invention.

Referring to FIG. 1, a method for manufacturing alternative meat having an efficacy in preventing oral diseases in companion animals according to an embodiment of the technical idea of the present invention includes a material preparation step (S100), a mushroom grinding step (S200), a mushroom steaming and dehydration step ( S300), mixing and stirring step (S400), sterilization and molding step (S500), drying step (S600) and cutting step (S700).

1. Material preparation step (S100)

The material preparation step (S100) is a step of preparing materials for manufacturing substitute meat for companion animals.

In the ingredient preparation step (S100), mushrooms, potato starch, palatinose, and vitamin E may be prepared as the ingredients.

In the material preparation step (S100), any one or more mushrooms selected from the group consisting of oyster mushrooms, king oyster mushrooms and shiitake mushrooms may be used, but the technical idea of the present invention is limited to the oyster mushrooms, king oyster mushrooms and shiitake mushrooms It is not, and in addition to the above mushrooms, various known mushrooms rich in beta-glucan components can also be used.

In general, mushrooms have a unique taste and aroma and contain a large amount of important nutrients such as nutritionally essential amino acids, proteins, and minerals. Furthermore, antioxidant substances that protect the human body from oxidative stress by pharmacologically suppressing the oxidation reaction of reactive oxygen species and radical reactivity that cause aging and cancer, as well as the function of immune activators and antibacterial, antiviral, and antitumor effects has been reported to contain a large amount of beta-glucan (Cho et al., 2014; Choi et al., 2010; Barros et al., 2007; Han et al., 2015; Manzi et al., 2001; Qi et al., 2013). In this way, as the interest in improving the quality of life has steadily increased along with the recent improvement in living standards and income levels, the use and interest in various physiologically active components of mushrooms are gradually increasing (Park et al., 1995; Song et al., 1995; Song et al. al., 2003).

The oyster mushroom (Pleurotus ostreatus) is the most consumed mushroom in Korea and has a unique fragrance because it contains retionine, is suitable for savory soup dishes, and is low in calories and rich in fiber and moisture. Antioxidant as a low-calorie food excellent for preventing obesity The content of selenium, a nutrient, is 18.4 μg per 100 g, which is 8 times that of carrots and 12 times that of onions.

In addition, the oyster mushroom is known to prevent obesity as a result of suppressing the rise in blood sugar and saving insulin by slowing the absorption of glucose after a meal, and is a precursor of vitamin D, which increases the absorption rate of calcium and strengthens bones and teeth. The high content of phosphorus ergosterol helps in body growth. Oyster mushrooms are also soft and have a texture similar to chicken, so people on a diet can use them as a meat substitute in salads by lightly washing them in water or blanching them in boiling water, squeezing them out, and tearing them along the grain.

That is, the oyster mushroom is a low-calorie food containing a lot of vitamin B2, niacin, vitamin D2, folic acid, dietary fiber, etc. as nutrients, and calcium, which is the main component of bones and teeth, forms the skeleton of the body or is the main component of teeth It is high in phosphorus and iron, which make up the blood, and high in ergosterol, a precursor of vitamin D that increases the absorption rate of calcium and strengthens bones and teeth, helping oral and physical growth.

The king oyster mushroom is a large oyster mushroom with dense flesh, chewy taste similar to natural oyster mushroom, and good storage quality, and has been artificially cultivated since about 1997 and has been marketed under the trade name King oyster mushroom. About 30% of king oyster mushroom is composed of protein, so it can be used as an effective protein source, and it has excellent nutritional value because it contains a large amount of dietary fiber, various vitamins and minerals.

The king oyster mushroom (scientific name: Pleurotus eryngii ) has anticancer effect, blood sugar and blood cholesterol lowering effect, angiotensin converting enzyme inhibitory activity, peroxide production inhibitory effect on linoleic acid, antioxidant activity, and It is known to have functions such as inhibiting the proliferation of colon cancer cells. In addition, king oyster mushroom has not only nutritional and physiological activity effects, but also a differentiated shape and unique taste and aroma, so it is solidifying its position as a desirable and healthy food.

The shiitake mushroom (Lentinus edodes) has a unique aroma and taste, and is particularly good for patients with high blood pressure and heart disease, and at the same time has anticancer effects, pathogenic inhibition effects, serum lipid level lowering effects, and various biological function regulating effects such as immune enhancing effects. Known and expected to be effective in preventing and improving adult diseases, its use is increasing day by day. Shiitake mushrooms are known as excellent food materials rich in nutrients such as fiber, minerals and vitamins.

In addition, the shiitake mushroom helps blood circulation smoothly by inhibiting the accumulation of cholesterol in the blood, has preventive effects such as arteriosclerosis and high blood pressure, and is known to be effective in treating anemia. In particular, foods containing shiitake mushrooms are in the limelight as low-calorie foods, and in addition, among shiitake mushrooms, they contain retinan, an anti-cancer and anti-tumor polysaccharide substance, which is reported to suppress tumor growth by increasing immunity.

Potatoes are a food resource that has been used by humans for a long time. They contain a lot of starch, high-quality protein, vitamin C, vitamin B6, vitamin B8, potassium, phosphorus, magnesium, iron, dietary fiber, and phenol components. It is a food with high nutritional value.

Unlike other starches, potato starch belongs to starch with large particles of about 0.1 mm in diameter, high purity, relatively long amylose and amylopectin chain length, presence of phosphate ester groups in amylopectin, and specific It has the ability to exchange cations and form thick viscoelastic gels when heated and cooled. In addition, potato starch has the characteristics of high viscosity, excellent film forming ability, and low gelatinization temperature. Softness and elasticity are good during gel formation, but the gel strength is weak. It tends to be more easily destroyed by stirring.

In particular, potato starch increases its viscosity when heated to 56-70 ° C., has heat resistance that does not destroy up to 90 ° C., and has the effect of lowering heat and protecting the film.

The palatinose is a disaccharide composed of glucose (glucose) and fructose (fructose) like sucrose (sucrose), characterized in that the bond between glucose and furacose is an α1-6 bond. . Glucose is the only carbohydrate that can be consumed by the brain, and it is known that when the brain is tired, glucose consumption improves attention and concentration by being used as an energy source for the brain. Therefore, controlling the blood glucose content has a very important meaning in brain activity. It is decomposed slower than sugar, so it raises the blood sugar level gradually, maintains the blood glucose concentration, and continuously supplies glucose to the brain, so it serves as an energy source for brain cells. It can enhance concentration and attention. The palatinose is a natural sugar present in sugarcane, honey, etc., and has a characteristic of not causing tooth decay.

More specifically, the palatinose (isomaltulose, 6-O-α-D-glucopyranosyl-D-fructose) is a natural saccharide contained in trace amounts in honey, and is a non-cariogenic natural sweetener. Offstein in Germany in the 1950s Since the discovery of palatinose-producing bacteria in (Pfalz, Latin name: Palatin), research and development have been conducted in countries around the world. Palatinose, like sugar, is a disaccharide composed of glucose and fructose. It is produced by acting on αglucosyltransferase (sucrose isomerase) produced by Protaminobacterrubrum CBS 574.77 using sugar as a raw material. Sugar, which is a raw material, is a non-reducing sugar in which glucose and fructose are bonded through α-1, 2 bonds, but palatinose is a reducing sugar in which α-1, 6 bonds are bonded.

The safety of palatinose has been confirmed by various toxicity tests, and is used as a food ingredient in most countries including Korea, the United States, Europe, Japan, Taiwan, and China. Like general carbohydrates, there is no limit on daily intake, and in Japan, it is recognized as a food for specific health use as a food that is unlikely to cause tooth decay.

Even if the palatinose comes into contact with plaque in the oral cavity, it does not cause tooth decay because the pH does not fall below 5.5, which is the criterion for causing tooth decay. In addition, since palatinose inhibits the formation of insoluble glucan, which serves as a substrate for plaque, formation of plaque is suppressed. In addition, palatinose is not only non-cariogenic, which itself does not cause tooth decay, but also suppresses the occurrence of caries caused by sugar when ingested with sugar. [Food Science and Industry (Vol.44 No.4)]

The vitamin E may function as a fat-soluble antioxidant. Specifically, the vitamin E is i) a physiological antioxidant, ii) involved in biofilm formation, iii) involved in prostaglandin synthesis, iv) inhibiting platelet coagulation, v) Involvement in oxidation and reduction (electron transport) and regulation of intracellular DNA biosynthesis, vi) Disease suppression and immune function enhancement, vii) Prevention and treatment of heavy metal poisoning with Se, viii) Cellular tissue protection with Se , xi) involved in normal phosphorylation reactions (high-energy phosphorus compounds), ascorbic acid synthesis, ubiquinone synthesis, sulfur-containing amino acid metabolism, and x) vitamin B12 metabolism.

Tocopherols and tocotrienols known as vitamin E play a very important role as antioxidants in vegetable fats. The tocopherols and tocotrienols can be divided into four types of α, β, γ and δ according to the position of the methyl group. In general, tocopherol in vegetable oil contains α-tocopherol at about 60%. In addition, among the four tocopherols, α-tocopherol has the highest antioxidant capacity, so it is reported that the biological activity of α-tocopherol is closely related to their antioxidant capacity.

In addition, an important function of vitamin E in the human body is an antioxidant, which inhibits the oxidation of substances easily oxidized in cells, especially unsaturated fatty acids constituting cell membranes, thereby preventing cell membrane damage and further tissue damage. In particular, α-tocopherol, as a food additive, not only acts as an antioxidant, but also has physiological functions such as anti-infertility and anti-aging in the body and nutritional activity.

2. Mushroom grinding step (S200)

The mushroom crushing step (S200) is a step of crushing the mushroom.

In the mushroom pulverization step (S200), any one or more mushrooms selected from the group consisting of oyster mushrooms, king oyster mushrooms, and shiitake mushrooms may be used, and the mushrooms may be pulverized using a known grinder (or chopper) There is, for example, in the mushroom crushing step (S200), the mushroom can be crushed in units of 5 to 15 mm in length.

On the other hand, in the mushroom crushing step (S200), the mushroom may be crushed through the following process for maintaining freshness and long-term storage.

First, the mushroom may be sliced to a certain size and then naturally dried to remove moisture contained in the mushroom.

In the above step, depending on the size of the mushroom, it can be sliced into 2 to 6 equal parts and then dried at a temperature of 20 to 30 ° C for 1 to 3 days. Later, the mushroom is pulverized to a uniform particle size to improve workability To this end, the drying of the mushroom may be dried so that 60 to 70% of the moisture content in the mushroom is removed before drying.

Next, the dried mushrooms can be refrigerated and aged.

In this step, the dried mushrooms can be aged by refrigerating at a temperature of 3 to 5 ° C.

Then, the aged mushrooms can be ground.

In this step, the aged mushrooms may be pulverized in units of 5 to 15 mm in length.

3. Mushroom steaming and dehydration step (S300)

The mushroom steaming and dehydration step (S300) is a step of steaming the pulverized mushrooms by heating them with steam and then drying and dehydrating them.

In the mushroom steaming and dehydration step (S300), the pulverized mushrooms are steamed at a temperature of 107 to 109 ° C. for 15 to 25 minutes and then naturally dried at a temperature of 15 to 35 ° C. to dehydrate the moisture contained in the steamed mushrooms before drying. It may be dried to remove 35 to 45% of the weight.

4. Mixing Stirring Step (S400)

The mixing and stirring step (S400) is a step of preparing a mixture by mixing and then stirring the dehydrated mushroom, potato starch, palatinose and vitamin E.

In the mixing and stirring step (S400), the mixture is mixed in a weight ratio of 80 to 85 parts by weight of the dehydrated mushrooms, 0.5 to 2.5 parts by weight of potato starch, 13 to 17 parts by weight of palatinose, and 0.01 to 0.05 parts by weight of vitamin E. It can be prepared by stirring uniformly.

On the other hand, in the mixing and stirring step (S400), the mushroom is fermented with Bacillus subtilis, a fermenting microorganism, in order to improve the texture of the alternative meat by increasing the moisture and similar to the meat quality of the meat protein. Mushrooms can also be used.

That is, in the mixing and stirring step (S400), a mixture may be prepared using fermented mushrooms prepared by spraying and mixing the fermented microbial culture solution on the dehydrated mushrooms and then fermenting them.

Specifically, the fermented mushroom may be prepared by mixing 1 to 3 parts by weight of the fermented microbial culture medium with respect to 100 parts by weight of the total content of the dehydrated mushroom, and then performing fermentation at a temperature of 38 to 42 ° C. for 2 to 6 days.

The fermenting microbial culture medium may use a culture medium in which Bacillus subtilis ( Bacillus subtilis ) is cultured as a fermenting microorganism.

For example, in order to prepare the fermentation microbial culture medium, first, cleanly washed rice straw is put in a container filled with water and boiled at a temperature of 110 to 115 ° C. for 10 to 30 minutes to sterilize, thereby removing various germs remaining in the rice straw. there is

In general, since the Bacillus subtilis is sterilized only after a long time at a temperature of 120 ° C. or higher, rice straw can be boiled and sterilized at a temperature of 110 to 115 ° C. for 10 to 30 minutes so that Bacillus subtilis is not killed.

Next, by naturally cooling the water contained in the container from which the germs are removed, Bacillus subtilis leachate containing Bacillus subtilis can be obtained in the water remaining in the container.

Next, by maintaining the Bacillus subtilis leachate at a temperature of 60 to 70 ° C. for 7 to 9 hours, the Bacillus subtilis contained in the Bacillus subtilis leachate can be proliferated.

In the above step, in order to make the Bacillus subtilis contained in the Bacillus subtilis leachate suitable for growth, the Bacillus subtilis leachate is maintained at a temperature of 60 to 70 ° C for 7 to 9 hours, and the nutrients necessary for the growth of the Bacillus subtilis are the Bacillus subtilis leachate. It is possible to proliferate the Bacillus subtilis by allowing it to be supplied from rice straw immersed in.

Subsequently, the rice straw is separated and removed from the Bacillus subtilis leachate in which the Bacillus subtilis proliferated, and the Bacillus subtilis leachate is boiled and sterilized at a temperature of 105 to 110 ° C. for 30 minutes to sterilize and remove various germs that may be generated during the Bacillus subtilis growth process, and then A fermented microbial culture solution containing Bacillus subtilis may be prepared by cooling the Bacillus subtilis leachate from which the various bacteria are removed at a temperature of 25 to 35 ° C.

In addition, in the mixing and stirring step (S400), in addition to the dehydrated mushroom (or fermented mushroom), potato starch, palatinose and vitamin E, in order to enhance the nutritional components of the substitute meat, edible insect freeze-dried decomposition powder is further included A mixture may be prepared, and the edible insect freeze-dried decomposition powder may be included in an amount of 0.5 to 1.5 parts by weight based on the total amount of the mixture.

The edible insect freeze-dried decomposition powder prepared by the following method may be used.

First, edible insects can be prepared.

The edible insects are eco-friendly future alternative protein sources. For example, the edible insects include paired crickets, edible silkworms (larvae/pupae), locusts, brown mealworms (larvae), white-spotted flowers (larvae), beetles ( larva), American royal beetle (larvae), drone pupae, white persimmons, and bell peppers, and any one or more edible insects selected from the group can be used, in addition to various types of edible insects recognized by the Ministry of Food and Drug Safety and the Rural Development Administration. can also be used.

In general, studies on the edibleization of insects are being actively conducted according to the problem of enormous land and feed required for breeding meat and livestock. In general, insects are composed of 50% protein and 30% fat, and 80% of fat is unsaturated fatty acids. It is similar to eggs, which are called complete foods, and is rich in minerals, essential and non-essential amino acids, vitamins, etc., and most of the fat is made up of water-soluble fat, so nutrients contained in edible insects can be easily absorbed by the human body. It is in the limelight as a substitute for protein obtained from

For example, among edible insects, the larvae (sluggish bugs) of white-spotted flower radish have been widely used as folk remedies. It is known to be effective in treating adult diseases such as , malignant boils, stomatitis, tetanus, and stroke.

In addition, grasshopper (Orthoptera) contains astaxanthin, which has anticancer, antistress, antidiabetic, antiinfective, and cardiovascular disease preventive effects, providing hundreds of times more vitamin A than tocopherol in the human body. can do. Adults and larvae of mealworm (Neatus ventralis) are known to inhibit liver cancer cells and have an atopic healing effect. Silkworm is known to be effective in treating diabetes, and to help increase energy and recover from fatigue. Crickets are known to be effective in relieving fatigue, relieving hangovers, and acting as a diuretic.

Next, edible insect powder may be prepared by grinding the edible insects.

The crushing of the edible insects may be performed using a known grinder such as a high-speed mixer. The configuration of crushing edible insects using a known grinder such as the high-speed mixer is a known technique, and thus convenience of description and technical skills of the present invention For clarity of thought, a detailed description thereof will be omitted.

Next, an edible insect enzyme mixture may be prepared by mixing the edible insect powder with a proteolytic enzyme.

The edible insect enzyme mixture may be mixed in a weight ratio of 80 to 120 parts by weight of the edible insect powder and 1 to 3 parts by weight of a proteolytic enzyme, wherein the protease is Alcalase and Bromelain It can be prepared by mixing in a weight ratio of 1:1.

The Alcalase is a known material, and for example, commercially available Alcalase (Subtilisin Carlsberg, Novozymes) may be used.

In addition, the bromelain (Bromelain) is a mixture of various compounds of vegetable protease extracted from the fruit and root of pineapple (Ananas comosus) and other components that have not yet been identified.

In addition, the bromelain is a substance that decomposes muscle fibers well and is widely used for the treatment of anticancer, antiplatelet, respiratory inflammation, dyspepsia, rheumatoid arthritis and mastitis. It is mainly used as an anti-inflammatory and anti-edema agent, and is known to be effective in treating inflammation, especially after soft tissue inflammation, traumatic event, and tissue reaction after surgery. It is known that the treatment of inflammation occurs when bromelain improves nutrient supply to the inflammatory site, such as decomposition of the fibrin layer of the inflammatory site, anti-edema, pain elimination, and improvement of blood circulation, and strengthens the immune function.

That is, it is already widely known that bromelain produced through extraction and purification from pineapple is a kind of vegetable proteolytic enzyme and has excellent anti-inflammatory action. Looking at the pharmacological action and characteristics of the bromelain, (1) the absorbed enzyme directly or indirectly via the fibrinolytic enzyme system etc. decomposes and removes the inflammatory products fibrin and denatured protein, (2) causes inflammation It is effective by decomposing innate polypeptides, bradykinin, etc., (3) improves local circulation inhibited by inflammatory products, and (4) is a natural plant enzyme with no side effects. It is used as a raw material for digestion and is widely used as a meat tenderizer or other additives in the food field.

Bromelain used as the proteolytic enzyme may be a fermented pineapple extract containing a bromelain component prepared by the following method.

That is, in order to prepare the pineapple fermentation extract, first, the pineapple may be prepared and then washed.

Next, the washed pineapple may be ground.

The crushing of the pineapple may use a grinder or blender in order to extract the active ingredient from the pineapple within a short time.

Next, yeast culture may be mixed with the pulverized pineapple.

In the above step, it may be mixed in a weight ratio of 10 to 20 parts by weight of the yeast culture medium with respect to 100 parts by weight of the total content of the pulverized pineapple. The yeast culture medium prepared by the following method may be used.

That is, as the yeast culture solution, a Moringa extract yeast ( Saccharomyces spp . ) culture solution may be used. Dried Moringa leaves obtained by drying for 5 to 10 days at temperature are immersed in 40 times the volume of distilled water, extracted at 85 to 87 ° C and 1.5 Pa, concentrated by 50%, and then the residue is removed to prepare a Moringa extract. Yeast ( Saccharomyces spp. ) was inoculated into the Ringa extract at a concentration of 5 × 1.0 ⁶ ~ 10 × 1.0 ⁶ CFU / mL, incubated at 38 to 42 ° C for 30 hours, and centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes A Moringa extract yeast culture solution prepared by taking the supernatant and sterilizing it at a temperature of 120 to 140 ° C. for 30 to 50 minutes may be used, and yeast ( Saccharomyces spp. ) may be used as the strain.

Subsequently, a pineapple fermented liquid may be prepared by fermenting the pineapple mixed with the yeast culture medium.

In the above step, a pineapple fermentation broth can be prepared by fermenting the pineapple mixed with the yeast culture solution at a temperature of 40 to 42 ° C. for 3 to 7 days.

Next, a pineapple fermentation extract may be prepared by extracting the pineapple fermentation broth.

The extraction of the pineapple fermentation broth may use a known extraction method such as solvent extraction, hot water extraction or supercritical extraction. For example, the pineapple fermentation extract is (a) 70% (v / v) Primary extraction with 10-12 liters of ethanol aqueous solution at 85 to 90 ° C for 3 to 4 hours, followed by secondary extraction with 4 to 6 liters of 70% (v / v) ethanol aqueous solution at 85 to 90 ° C for 2 to 3 hours Completion, preparing an extract until 1000 to 1200㎖ in a vacuum rotary evaporator; (b) Diluted by 2 to 3 times by adding water to the extract, and centrifuged at 14,000 to 15,000 rpm for 20 to 30 minutes to completely remove polymer fibers and solids. extracting; and (c) removing the chloroform layer and extracting the aqueous layer three times with 1.2 to 1.5 times ethyl acetate to prepare a fermented pineapple extract.

Subsequently, an edible insect enzyme decomposition product can be prepared by enzymatically decomposing the edible insect enzyme mixture by heating in hot water.

The edible insect enzyme mixture may be heated in a water bath using a known water bath. For example, the edible insect enzyme mixture is heated in a water bath at a temperature of 45 to 55 ° C for 2 to 10 hours to prepare an edible insect enzyme decomposition product. can do.

If the edible insect enzyme mixture is heated in hot water below the lower limit range, the reaction may not occur properly, and if it is performed in excess of the upper limit range, the enzyme inactivation problem may cause a hydrolysis reaction. This is difficult to occur completely and may cause a problem in which useful components are denatured.

Next, the edible insect enzyme decomposition product may be freeze-dried to prepare an edible insect freeze-dried decomposition powder.

For example, the edible insect freeze-dried powder can be prepared by freeze-drying the edible insect enzyme decomposition product at a temperature of -30 to -40 ° C. Since the configuration is a well-known technology, a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

5. Sterilization and molding step (S500)

The sterilization and molding step (S500) is a step of preparing a molded article by sterilizing the mixture and then putting it into a mold and pressurizing it.

For example, in the sterilization and molding step (S500), the mixture may be subjected to non-heating ultra-high pressure sterilization at 300 to 800 MPa atmospheric pressure and 35 to 39 ° C. for 1 to 10 minutes. By sterilizing, it is possible to prevent the destruction of useful components of the meat substitute produced by not applying heat because heating is not performed.

In addition, in the sterilization and molding step (S500), the mixture can be sterilized and then put into a standardized mold, for example, a mold of 107.5 mm × 632.5 mm, and pressed to manufacture a molded article. It is not limited to the molded body of the above shape, and the shape of the molded body may vary depending on the workability and the intention of the operator. For convenience of description and clarity of the technical idea of the present invention, a detailed description thereof will be omitted. do it with

6. Drying step (S600)

The drying step (S600) is a step of drying the molded body.

In the drying step (S600), a dried molded body can be manufactured by drying the molded body in a dryer at an internal temperature of 60 to 70 ° C. for 10 to 15 hours and removing moisture for 3 to 7 hours. The dried molded body has a moisture content of 14 to 15%, an average hardness of 1.5 to 2.0 kgf, and an average sugar content of the dried molded body is preferably 19 to 21 °brix.

In the drying step (S600), when the moisture content, average hardness, and average sugar content of the dried molded body are within the above ranges, the manufactured substitute meat for companion animals can reach the balance point of physical properties, and the It is possible to pursue a uniform improvement in texture, flavor, and overall acceptability.

In addition, when the moisture content, average hardness, and average sugar content of the dried molded body are outside the above ranges, the texture of the substitute meat may be excessively hard or soft, resulting in poor preference for companion animals.

7. Cutting step (S700)

The cutting step (S700) is a step of manufacturing substitute meat for companion animals by cutting the dried molded body.

In the cutting step (S700), the substitute meat for companion animals can be manufactured by cutting the dried molded body into predetermined standard units. Bar, a detailed description thereof will be omitted.

Hereinafter, with reference to the accompanying drawings, an example of a method for manufacturing substitute meat having an efficacy in preventing oral diseases in companion animals according to an embodiment of the technical idea of the present invention will be described in more detail.

<Example 1>

First, after preparing mushrooms, potato starch, palatinose, and vitamin E, the mushrooms were pulverized into 10 mm length units. At this time, oyster mushroom was used as the mushroom.

Next, the pulverized mushroom was steamed at 108 ° C. for 20 minutes and then naturally dried at 25 ° C. to dehydrate so that 40% of the water weight contained in the steamed mushroom before drying was removed.

Next, 83.5 parts by weight of the dehydrated mushrooms, 1.5 parts by weight of potato starch, 15 parts by weight of palatinose, and 0.03 parts by weight of vitamin E were mixed in a weight ratio and then stirred uniformly to prepare a mixture.

Subsequently, the mixture was subjected to non-heating ultra-high pressure sterilization at 500 MPa atmospheric pressure and 37° C. temperature for 5 minutes, and then put into a 107.5 mm × 632.5 mm mold and pressurized to prepare a molded body.

Next, a dried molded body was prepared by drying the molded body in a dryer at an internal temperature of 65 ° C. for 12 hours and removing moisture for 5 hours. The dried molded body had a moisture content of 14.5%, an average hardness of 1.7kgf, and the dried molded body The average sugar content of the molded body was 20°brix.

Then, the dried molded body was cut to prepare substitute meat for companion animals.

<Example 2>

Substitute meat for companion animals was prepared in the same manner as in Example 1. In Example 2, a mixture prepared by uniformly stirring 83.5 parts by weight of fermented mushrooms, 1.5 parts by weight of potato starch, 15 parts by weight of palatinose and 0.03 parts by weight of vitamin E A mixture was prepared by further including 1 part by weight of edible insect lyophilized decomposition powder.

At this time, in order to prepare the edible insect freeze-dried decomposition powder, first, paired crickets were prepared and then the paired crickets were pulverized with a high-speed mixer to prepare edible insect powder.

Next, an edible insect enzyme mixture was prepared by mixing 100 parts by weight of the edible insect powder and 2 parts by weight of the protease, the protease being Alcalase (Subtilisin Carlsberg, Novozymes) and bromella It was prepared by mixing phosphorus (Bromelain) in a weight ratio of 1: 1, and the pineapple fermented extract containing the bromelain component was used as the bromelain used as the proteolytic enzyme.

Next, the edible insect enzyme mixture was heated in a water bath at 50° C. for 6 hours to prepare an edible insect enzyme decomposition product.

Subsequently, the edible insect enzyme decomposition product was freeze-dried at a temperature of -35 ° C to prepare an edible insect freeze-dried decomposition powder.

<Comparative Example>

After preparing chicken powder with meat protein, simple meat for companion animals was prepared by including 83.5 parts by weight of chicken powder, 1.5 parts by weight of potato starch, and 5 parts by weight of fructooligosaccharide.

1. Investigation of palatability

For 15 dogs each weighing 5 to 10 kg, the substitute meat for companion animals of Examples 1 and 2 and the simple meat for companion animals of Comparative Example were fed at the same time in equal amounts for 5 days, and the consumption rate was compared to investigate palatability. .

Exhaustion rate (%) division Example 1 Example 2 comparative example Day 1 79.2 79.8 80.7 Day 2 78.1 79.2 81.3 day 3 80.7 81.8 81.8 Day 4 81.5 82.1 82.4 Day 5 82.1 82.2 82.6 average 80.32 81.02 81.76

Referring to [Table 1], the consumption rate of substitute meat for companion animals according to Examples 1 and 2 is similar to the consumption rate of simple meat for companion animals prepared using chicken powder, which is meat protein according to Comparative Example. Through this, it was confirmed that the acceptability of the substitute meat for companion animals prepared using the vegetable protein according to Examples 1 and 2 was as high as meat protein.

2. Weight change

For 15 dogs each weighing 5 to 10 kg, the substitute meat for companion animals of Examples 1 and 2 and the simple meat for companion animals of Comparative Example were fed three times a day, respectively, for 10 days, and the body weight at the beginning and end of the experiment was measured and the average values were compared.

division Example 1 Example 2 comparative example Average body weight at the beginning of the experiment (kg) 7.17 6.98 7.13 Average body weight (kg) at the end of the experiment 9.23 9.36 9.69 Weight change (kg) +2.06 +2.38 +2.56

Referring to [Table 2], the weight change of dogs consuming substitute meat for companion animals according to Examples 1 and 2 is simple meat for companion animals prepared using chicken powder, which is meat protein according to Comparative Example. It appeared similar to the weight change of the companion dog who ingested, and through this, the substitute meat for companion animals prepared using vegetable protein according to Examples 1 and 2 has excellent nutritional components and can promote the growth of companion dogs. can confirm.

3. Measurement of physical properties

Calories, pepsin digestibility, and beta-glucan content of the substitute meat for companion animals prepared according to Example 1 were measured.

Figure 2 is a test report measuring the calorific value of the substitute meat for companion animals prepared according to Example 1, Figure 3 is a test report measuring the pepsin digestibility of the substitute meat for companion animals prepared according to Example 1, 4 is a test report measuring the beta-glucan content of the substitute meat for companion animals prepared according to Example 1.

2 to 4, the substitute meat for companion animals prepared according to Example 1 has a calorific value of 3,197.46 (Kcal/Kg), a pepsin digestibility of 79.84 (%), and a beta-glucan content of 134.82 (mg/g). ), and through this, it can be confirmed that the alternative meat for companion animals prepared according to Example 1 promotes digestion and absorption and has excellent nutritional components.

4. Bad breath suppression effect

Substitute meat for companion animals prepared according to Example 1 and simple meat for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, were fed to dogs, respectively, after 30 minutes and 100 minutes without supplying water Minutes later, bad breath was measured using a commercially available breath odor analyzer, and the results are shown in [Table 3].

division Example 1 comparative example 30 minutes later 155 350 after 100 minutes 60 315

Referring to [Table 3], in the case of dogs fed substitute meat for companion animals prepared according to Example 1, simple meat for companion animals prepared using chicken powder, which is a meat protein according to Comparative Example, was fed. It can be confirmed that the effect of suppressing bad breath is excellent compared to the case.

5. Plaque and tartar removal effect

The tartar and plaque removal effects of substitute meat for companion animals prepared in Example 1 and simple meat for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, were compared.

10 dog owners were selected, 5 dogs were provided with alternative meat for companion animals prepared according to Example 1, and 60 other 5 dogs were prepared with simple meat for companion animals prepared using chicken powder, a meat protein according to Comparative Example. After feeding twice daily for a day, the degree of tartar and plaque removal and production inhibition was confirmed, and the results are shown in [Table 4].

division Example 1 comparative example calculus formation Good error tartar removal effect Good commonly

Referring to [Table 4], in the case of dogs fed substitute meat for companion animals prepared according to Example 1, simple meat for companion animals prepared using chicken powder, which is a meat protein according to Comparative Example, was fed. Compared to the case, it can be confirmed that the effect of removing plaque and calculus and inhibiting their production is excellent.

6. Analysis of calculus and plaque inhibition ability of substitute meat for companion animals

A total of 10 experimental beagles were acclimatized in the laboratory for one week, then anesthetized to perform scaling to remove calculus, and left untreated for 4 weeks. Thereafter, 5 animals consumed substitute meat for companion animals prepared according to Example 1, and the remaining 5 animals consumed simple meat for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, once a day for 4 weeks. Afterwards, the degree of gingival inflammation, plaque, and calculus were investigated.

The remaining calculus content was qualitatively evaluated through the staining method. The irradiation sites were measured at three sites per tooth (distal buccal, mesibuccal, buccal) of the left and right maxillary third incisors, maxillary and mandibular canines, maxillary and mandibular third and fourth premolars, and maxillary and mandibular first molars.

At week 0, gingivitis, plaque, and calculus evaluation progress evaluation was performed, and gingivitis, plaque, and calculus removal (scale & polish) were evaluated under anesthesia in a conventional manner, and gingivitis, plaque, and calculus evaluation were evaluated at weeks 2 and 4.

The clinical indices evaluated at this time are the Gingival Index (GI), Plaque Index (PI), and Calculus Index (CI), and the evaluation criteria are as follows. The data obtained in all experiments were verified for significance with the Multiple Mann-Whitney test, and these values were expressed as mean ± SD values, and significance was determined as significant when the p value was less than 0.05 did

(1) Assessment of gingival inflammation (GI)

The gingival inflammation status was scored using the Silness and Loe Cingival Index in the following way.

0: normal teeth

1: mild inflammation; Minor color change, mildly inflamed gingiva that is slightly swollen but does not bleed with mild irritation

2: moderate inflammation; Inflamed gingiva that is red, swollen and bleeds with minor irritation

3: severe inflammation; Gingival inflammation that has progressed to the point where marked redness, swelling, and ulceration appear and spontaneous bleeding occurs.

Gingival Inflammation Index (GI) = sum of total scores / total number of gums examined

Judgment: 0.1~1.0 (mild), 1.1~2.0 (moderate), 2.1~3.0 (severe)

(2) plaque evaluation (CI)

Supragingival plaque coverage and plaque thickness were evaluated using the Turesky-Quigley-Hein Plaque index. Each tooth surface was stained with a red colorant (Erythrosin, sultan, USA) and scored in the following way. Scores are according to [Table 5] below.

Plaque index (PI) = sum of (coverage * thickness) / total number of tooth surfaces examined

Coverage Thickness 0 no plaque One < 1/4 One Light = pink to light red 2 1/4 to 2/4 2 Medium = red 3 2/4 to 3/4 3 Heavy = dark red 4 > 3/4

(3) Tartar evaluation (PI)

Supragingival calculus coverage and calculus thickness were scored using the Warrick and Gorrel method as follows. Scores are according to [Table 6] below.

Gingival Inflammation Index (GI) = sum of total scores / total number of gums examined

Judgment: 0.1~1.0(mild), 1.1~2.0(moderate), 2.1~3.0(severe)

Coverage Thickness 0 If there is no tartar One < 1/4 One Light < 0.5mm 2 1/4 to 2/4 2 Medium = 0.5~1.0mm 3 2/4 to 3/4 3 Heavy > 1.0mm 4 > 3/4

Figure 5a is a graph showing the results by measuring the gingival index (GI) in the teeth of the experimental beagle according to Example 1, Comparative Example and the control group, Figure 5b is the tooth of the experimental beagle according to Example 1, Comparative Example and the control group 5c is a graph showing the results by measuring the tartar index (GI) in the teeth of experimental beagles according to Example 1, Comparative Example and Control.

Referring to FIGS. 5A to 5C, the GI of the gingival index at week 2 of the control group was measured to be 1.06, and the GI of the substitute meat intake group for companion animals prepared according to Example 1 was 0.87, meat according to Comparative Example. The consumption of simple meat for companion animals prepared using chicken powder, which is protein, was measured at 1.19. The GI of the 4-week scarlet odor control group was measured at 1.18, and the GI of the alternative meat intake group for companion animals prepared according to Example 1 was 0.89. The meat consumption group measured 1.27.

The gingival inflammation index was lowered in both the 2nd and 4th weeks of the fearless control group and the simple meat intake group for companion animals prepared using chicken powder, which is meat protein according to Comparative Example.

In addition, the plaque index (PI) was 3.04 for the control group at 2 weeks, 3.15 for the alternative meat intake group for companion animals prepared according to Example 1, and for companion animals prepared using chicken powder, which is meat protein according to Comparative Example. The simple meat intake group measured 3.28. At week 4, the control group measured 5.61, the substitute meat intake group for companion animals prepared according to Example 1 measured 5.23, and the simple meat intake group for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, measured 6.86. It became.

The scarlet odor control group, the substitute meat intake group for companion animals prepared according to Example 1, and the simple meat intake group for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, showed similar plaque index at 2 weeks, , in the 4th week, the plaque index in the substitute meat intake group for companion animals prepared according to Example 1 tended to be low.

In addition, the calculus index (CI) was measured at 1.98 in the 2nd week scary control group, and in the alternative meat intake group for companion animals prepared according to Example 1, 1.83, prepared using chicken powder, which is meat protein according to Comparative Example The simple meat consumption group for companion animals was measured as 3.21. 4th week, the control group was 3.14, the substitute meat intake group for companion animals prepared according to Example 1 was 2.03, and the simple meat intake group for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, was measured as 3.84. It became.

Compared to the fearless control group and the simple meat intake group for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, the alternative meat intake group for companion animals prepared according to Example 1 showed the highest intake in both 2nd and 4th weeks. It showed a low calculus index.

6. Calculus and gum sensory evaluation of substitute meat for companion animals

After 1 week of acclimatization in the laboratory, 2 experimental dogs were anesthetized to perform scaling to remove calculus, and then 1 animal was replaced with companion animal meat prepared according to Example 1, and the other was meat protein according to Comparative Example. Simple meat for companion animals prepared using phosphorus chicken powder was consumed once a day for 4 weeks, and then the oral condition was investigated.

Figure 6a is a photograph showing the oral state of a companion dog consuming simple meat for companion animals prepared using chicken powder, which is meat protein according to Comparative Example, after scaling, and Figure 6b is a photograph showing the oral state of a companion animal manufactured according to Example 1 after scaling This is a picture showing the oral condition of a dog after ingesting dragon meat.

Referring to Figures 6a and 6b, the oral state of the dog after eating the substitute meat for companion animals prepared according to Example 1 after scaling (Fig. 6b) is obtained by using chicken powder, which is a meat protein according to a comparative example, after scaling It can be seen that the dental calculus is significantly less, and the gums and oral condition are clean and healthy compared to the oral condition of the dog who consumed the prepared simple meat for companion animals (FIG. 6a).

Although the preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. You will be able to. Therefore, one embodiment described above should be understood as illustrative in all respects and not limiting.

Claims (8)

Material preparation step (S100) of preparing ingredients including mushrooms, potato starch, palatinose and vitamin E;
Mushroom crushing step (S200) of crushing the mushroom;
Mushroom steaming and dehydration step (S300) of steaming the pulverized mushrooms by heating them with steam and then drying and dehydrating them;
Mixing and stirring step (S400) of preparing a mixture by mixing and then stirring the dehydrated mushroom, potato starch, palatinose and vitamin E;
A sterilization and molding step (S500) of sterilizing the mixture and then putting it into a molding mold and pressurizing to prepare a molded article;
A drying step of drying the molded body (S600); and
Including a cutting step (S700) of cutting the dried molded body to produce substitute meat for companion animals,
In the material preparation step (S100), the mushroom is any one or more mushrooms selected from the group consisting of oyster mushrooms, king oyster mushrooms, and shiitake mushrooms,
In the mushroom crushing step (S200), the mushrooms are sliced into 2 to 6 equal parts, dried at a temperature of 20 to 30 ° C for 1 to 3 days, and the dried mushrooms are stored and aged at a temperature of 3 to 5 ° C. Mushrooms manufactured through the process of crushing aged mushrooms into 5 to 15 mm length units are used,
In the mushroom steaming and dehydration step (S300), the pulverized mushrooms are steamed at a temperature of 107 to 109 ° C. for 15 to 25 minutes and then naturally dried at a temperature of 15 to 35 ° C. to dehydrate the moisture contained in the steamed mushrooms before drying. dried to remove 35 to 45% of the weight;
In the mixing and stirring step (S400), the mixture contains 80 to 85 parts by weight of fermented mushrooms prepared by fermenting the dehydrated mushrooms, 0.5 to 2.5 parts by weight of potato starch, 13 to 17 parts by weight of palatinose, and 0.01 to 0.05 parts by weight of vitamin E. It is prepared by stirring after mixing in a negative weight ratio,
The fermented mushroom is fermented for 2 to 6 days at a temperature of 38 to 42 ° C. after mixing 1 to 3 parts by weight of the fermented microbial culture medium with respect to 100 parts by weight of the total content of the dehydrated mushroom prepared in the mushroom steaming and dehydration step (S300). The fermented mushroom prepared by proceeding is used, and the fermented microbial culture medium is sterilized by putting rice straw in a container filled with water and boiling it at a temperature of 110 to 115 ° C. for 10 to 30 minutes to remove various germs remaining in the rice straw, and the Bacillus subtilis leachate is obtained by naturally cooling the water contained in the container from which germs are removed, and the Bacillus subtilis leachate is maintained at a temperature of 60 to 70 ° C. for 7 to 9 hours to proliferate the bacillus subtilis contained in the bacillus subtilis leachate, and the bacillus subtilis is Fermentation prepared by separating and removing rice straw from the proliferated Bacillus subtilis leachate, sterilizing only the Bacillus subtilis leachate by boiling it at a temperature of 105 to 110 ° C for 30 minutes, and cooling the sterilized Bacillus subtilis leachate at a temperature of 25 to 35 ° C A microbial culture medium is used,
In the sterilization and molding step (S500), the mixture is sterilized at a pressure of 300 to 800 MPa and a temperature of 35 to 39 ° C. for 1 to 10 minutes,
In the drying step (S600), a dried molded body is prepared by drying the molded body in a dryer at an internal temperature of 60 to 70 ° C for 10 to 15 hours and removing moisture for 3 to 7 hours,
In the drying step (S600), the dried molded body has a moisture content of 14 to 15%, an average hardness of 1.5 to 2.0 kgf, and an average sugar content of the dried molded body of 19 to 21 ° brix,
In the mixing and stirring step (S400), the mixture consisting of the fermented mushroom, potato starch, palatinose, and vitamin E further includes a freeze-dried decomposed edible insect powder, wherein the freeze-dried decomposed edible insect powder is 0.5 to 10% of the total content of the mixture. 1.5 parts by weight, and the edible insect freeze-dried decomposition powder is prepared by preparing edible insects, grinding the edible insects to prepare edible insect powder, 80 to 120 parts by weight of the edible insect powder and 1 to 3 proteolytic enzymes An edible insect enzyme mixture is prepared by mixing in a weight ratio of parts by weight, wherein the proteolytic enzyme is prepared by mixing Alcalase and Bromelain in a weight ratio of 1: 1, and the edible insect enzyme Edible insect enzyme decomposition product is prepared by heating the mixture at 45 to 55 ° C. for 2 to 10 hours, and freeze-drying the edible insect enzyme degradation product at -30 to -40 ° C. Edible insect freeze-dried decomposition powder A method for producing alternative meat having the efficacy of preventing oral diseases in companion animals, characterized in that this is used.
delete delete delete delete delete delete Substitute meat having an efficacy in preventing oral diseases in companion animals, characterized in that produced by the method of claim 1.

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