KR102645522B1 - Method for manufacturing pet snacks containing pork skin collagen and pet snacks manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing pet snacks containing pork skin collagen and pet snacks manufactured thereby.
A method for producing pet snacks containing pork skin collagen according to an embodiment of the technical idea of the present invention includes a pork skin collagen powder manufacturing step (S100) of producing pork skin collagen powder using pork skin; A mixing and stirring step (S200) of mixing and then stirring the materials containing the pork skin collagen powder; A sterilization and molding step (S300) of sterilizing the stirred materials and then putting them into a mold and pressurizing them to produce a molded body; and a drying and cutting step (S400) of drying and cutting the molded body to produce pet snacks.
The method for manufacturing pet snacks containing pork skin collagen according to various embodiments of the technical idea of the present invention through the above configuration can provide balanced nutrition to pets by manufacturing snacks for pets including pork skin collagen. You can manufacture snacks for pets that can be easily fed and promote digestion to increase your pet's preference for eating them.

Description

Method for manufacturing pet snacks containing pork skin collagen and pet snacks manufactured thereby {METHOD FOR MANUFACTURING PET SNACKS CONTAINING PORK SKIN COLLAGEN AND PET SNACKS MANUFACTURED BY THE SAME}

The present invention relates to a method for producing pet snacks containing pork skin collagen and to pet snacks produced thereby. More specifically, by manufacturing pet snacks containing pork skin collagen, balanced nutrition can be supplied to pets. The present invention relates to a method for manufacturing pet snacks containing pork skin collagen, which can be easily fed and can promote digestion to increase the pet's preference for consumption, and pet snacks manufactured thereby.

Recently, as the family type has rapidly changed to a nuclear family and the number of people living alone has increased, interest in companion animals is increasing. In line with these changes, the food culture for pets is changing along with the trend of human food culture. In addition, the development of feed using various new raw materials is steadily taking place.

For example, the concept of companion animals has been changing as the environment in which companion animals are treated as one family by providing them not only with medical benefits but also with funerals when they die is becoming more and more common.

In other words, the perception has changed from the concept that animals are mainly raised by humans as objects for enjoyment, to animals that live together with humans, respecting the various benefits that animals provide to humans and not being human toys. It can be said that it clearly shows the relationship between people and animals in modern society.

Reflecting this change in awareness of companion animals, their population has been rapidly increasing recently, and the industry related to companion animals is also continuing to grow rapidly. In the early days of the industry related to companion animals, food scraps were mainly fed to companion animals, but recently the industry has grown rapidly. Commercial feed has been developed, and it is common for most companion animals to be fed commercial feed.

Most commercial feeds are produced using a high-temperature, high-pressure extrusion method called the extrusion method, and because it is impossible to keep the proportion of meat above 50% when mixing and producing raw materials, trace raw materials such as vitamins and Nutrients that are particularly sensitive to temperature, such as minerals, are easily destroyed during the manufacturing process, and do not sufficiently reflect the fact that companion animals are inherently mammals and carnivores, so there is a problem in that they are not suitable for producing the optimal feed to feed to these companion animals. .

What has emerged as a solution to this problem is the diversification and high-quality products of pet snacks due to the recent expansion of the pet industry scale. For example, through high-quality handmade snacks, nutrient destruction is minimized and the proportion of meat is reduced. It was possible to raise it.

However, because existing handmade snacks contain abundant nutrients and are high-end products, no preservatives are added, so they can spoil easily and have a short shelf life.

In addition, functional snacks are appearing as part of the diversification of pet snacks. Most of the usual functional snacks are products that are intended to prevent certain diseases by administering specific drugs or ingredients, and are used excessively to increase functionality. Problems include the fact that the taste is reduced due to the administration of specific ingredients, which reduces demand, and the fact that snacks are not provided to increase the overall immunity of pets.

Therefore, there is a need to develop snacks for pets that can be safely eaten by pets, have excellent taste and flavor, are highly palatable, have excellent preservability, and contain essential nutrients.

Domestic Registered Patent No. 10-2241976 (registered on April 13, 2021) Domestic Registered Patent No. 10-2182066 (registered on December 2, 2020) Domestic registered patent No. 10-2356006 (registered on January 21, 2022)

The problem that the present invention aims to solve is to provide a balanced nutritional supply to pets by producing snacks for pets including pork skin collagen, which can be fed easily, and which can promote digestion and improve the pet's preference for eating. The aim is to provide a method for manufacturing pet snacks containing pork skin collagen and pet snacks manufactured thereby.

In addition, another problem that the present invention aims to solve is a method of manufacturing pet snacks containing pork skin collagen, which improves the palatability and preservation of pets, can be safely consumed because no harmful ingredients are added, and is rich in nutrients. and providing pet snacks manufactured thereby.

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

In one embodiment of the technical idea of the present invention, a method for manufacturing pet snacks containing pork skin collagen is disclosed.

The method for manufacturing pet snacks containing pork skin collagen includes a pork skin collagen powder manufacturing step (S100) of producing pork skin collagen powder using pork skin; A mixing and stirring step (S200) of mixing and then stirring the materials containing the pork skin collagen powder; A sterilization and molding step (S300) of sterilizing the stirred materials and then putting them into a mold and pressurizing them to produce a molded body; and a drying and cutting step (S400) of drying and cutting the molded body to produce pet snacks.

In the pork skin collagen powder manufacturing step (S100), the pork skin collagen powder is thawed by immersing the pork skin in purified water at a temperature of 10 to 15 ° C. for 1 to 5 hours, then washed, and the subcutaneous fat of the washed pork skin is removed with a peeler. Afterwards, the subcutaneous fat of the pork skin is removed by washing with purified water mixed with 10% by weight of grapefruit seed extract, and the pork skin from which the subcutaneous fat has been removed is mixed with purified water, hydrogen peroxide water, and sodium bicarbonate at a temperature of 55 to 65 ° C. Pig skin is bleached by immersing it in a mixed solution, prepared by weighing 10 to 30 parts by weight of surimi liquid based on 100 parts by weight of the total content of bleached pork skin, and then applying the surimi liquid to the surface of the bleached pork skin for 1 to 5 hours. It is softened by applying it to, and a pork skin enzyme mixture is prepared by mixing 10 to 20 parts by weight of proteolytic enzyme with respect to 100 parts by weight of the total content of the softened pork skin, and the pork skin enzyme mixture is incubated at a temperature of 65 to 75 ° C. A pork skin collagen decomposition product is prepared by heating in a bath for 12 hours, the heated pork skin collagen decomposition product is heated at a temperature of 90 to 95° C. for 10 to 20 minutes to inactivate the enzyme, and the heated pork skin collagen decomposition product is heated at a temperature of 0 to 95° C. Cooled by storing at 10°C for 1 to 3 hours, thawed by immersing the cooled pork skin collagen decomposition product in purified water at a temperature of 30 to 40°C for 10 to 30 minutes, and pulverizing the thawed pork skin collagen decomposition product into powder. Pork skin collagen powder manufactured through the process can be used.

In the mixing and stirring step (S200), the ingredients include 80 to 120 parts by weight of pork skin collagen powder, 5 to 15 parts by weight of beef, 10 to 20 parts by weight of chicken, 1 to 10 parts by weight of potato starch, and 3 to 7 parts by weight of chitosan fermented water. It may be included in a weight ratio of 5 to 15 parts by weight of puffed rice, 5 to 10 parts by weight of tackifier, 0.5 to 1.5 parts by weight of preservative, and 0.1 to 1 part by weight of emulsifier.

In the sterilization and molding step (S300), the sterilization may be performed by sterilizing the stirred materials for 1 to 10 minutes at a pressure of 300 to 800 MPa and a temperature of 35 to 39 ° C.

In addition, in another embodiment of the technical idea of the present invention, a pet snack containing pork skin collagen produced by the above method is disclosed.

Specific details of other embodiments are included in the detailed description.

The method for manufacturing pet snacks containing pork skin collagen according to various embodiments of the technical idea of the present invention can provide balanced nutrition to pets and be easily fed by manufacturing snacks for pets including pork skin collagen. You can manufacture snacks for pets that can promote digestion and increase your pet's preference for eating.

In addition, the method of manufacturing pet snacks containing pork skin collagen according to various embodiments of the technical idea of the present invention improves the palatability and preservation of pets, can be consumed safely because no harmful ingredients are added, and is rich in nutrients. You can manufacture snacks for pets that contain it.

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

1 is a flowchart illustrating a method for manufacturing pet snacks containing pork skin collagen according to an embodiment of the technical idea of the present invention.
Figure 2 is a photograph showing an example of a snack for pets containing pork skin collagen prepared according to an embodiment of the technical idea of the present invention.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail 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 disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

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

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

Hereinafter, with reference to the attached drawings, a method for manufacturing pet snacks containing pork skin collagen according to an embodiment of the technical idea of the present invention will be described in detail with preferred embodiments.

On the other hand, a method for producing a pet snack containing pork skin collagen according to an embodiment of the technical idea of the present invention provides a snack that can be consumed by pets. For example, in an embodiment of the technical idea of the present invention Specific examples of pets that can consume the following snacks include dogs, and in addition to the dogs, cats and the like can also be consumed.

Figure 1 is a flowchart for explaining a method of manufacturing a pet snack containing pork skin collagen according to an embodiment of the technical idea of the present invention, and Figure 2 is a flow chart of pork skin collagen produced according to an embodiment of the technical idea of the present invention. This is a photo showing an example of a snack for pets that contains:

Referring to Figures 1 and 2, the method for manufacturing pet snacks containing pork skin collagen according to an embodiment of the technical idea of the present invention includes a pork skin collagen powder manufacturing step (S100), a mixing and stirring step (S200), sterilization and molding. It includes a step (S300), and a drying and cutting step (S400).

1. Pork skin collagen powder manufacturing step (S100)

The pork skin collagen powder manufacturing step (S100) is a step of manufacturing pork skin collagen powder using pork skin.

The pork skin collagen powder can be manufactured using pork skin collagen, which is a protein found in most animals and is especially a major protein that constitutes the flesh and connective tissue of mammals. It is very abundant, accounting for 25% to 35% of the proteins that make up the body. Collagen in the form of stretched fibers is mainly present in fibrous tissues such as tendons, ligaments, and skin, but also in corneas, cartilage tissues, bones, blood vessels, digestive tract, and spinal discs.

In muscle tissue, collagen acts as a major component of the muscle endometrium. Collagen has a molecular weight of 300,000, and three α-strands with a molecular weight of 100,000 come together to form γ-strands, creating a right-handed helix that makes one turn at 40 residues. It is a triple helix structure with a diameter of 15 nm and a length of 300 nm. The α chains are strongly bonded by some hydrogen bonds, and when microfibrils gather, they become collagen fibrils through covalent cross-linking, and they gather to form fibers.

In the pork skin collagen powder manufacturing step (S100), the pork skin collagen powder prepared by the following method may be used.

To prepare the pork skin collagen powder, first, the pork skin can be prepared, thawed, and then washed.

For example, thawing of the pork skin can be done by immersing the prepared pork skin in purified water at a temperature of 10 to 15° C. for 1 to 5 hours to thaw, thereby removing foreign substances or impurities remaining in the pork skin by washing.

Next, the subcutaneous fat of the washed pork skin can be removed.

The subcutaneous fat of the washed pork skin can be removed using a known stripping machine. The subcutaneous fat of the washed pork skin is removed with a stripping machine and then washed using purified water mixed with 10% by weight of grapefruit seed extract to remove the pork skin. Subcutaneous fat can be removed.

The grapefruit seed extract (GSE) has antibacterial, antifungal, and antioxidant effects, and in toxicity tests, it was confirmed to be almost non-toxic compared to sodium benzoate and potassium sorbate. In particular, among the components of the grapefruit seed extract, ascorbic acid, ascorbyl palmitate, and tocopherol weaken the function of the cell walls and membranes of putrefactive and pathogenic microorganisms, inhibit enzyme activity, and prevent cell proliferation mechanisms originating from DNA/RNA, thereby preventing bacteria. , it has a sterilizing effect on yeast and mold, and has an inhibitory effect on the growth and toxin synthesis of mold.

Next, the pork skin from which the subcutaneous fat has been removed can be bleached.

The bleaching may be performed by immersing the pork skin from which the subcutaneous fat has been removed in a mixed solution of purified water, hydrogen peroxide, and sodium bicarbonate at a temperature of 55 to 65 ℃. For example, the mixed solution is 55 to 65 ℃. It is prepared by mixing 350 to 450 parts by weight of purified water, 10 to 30 parts by weight of 35% hydrogen peroxide, and 20 to 40 parts by weight of sodium bicarbonate, and for 100 parts by weight of the total content of the pork skin from which the subcutaneous fat has been removed, the mixture is 150 parts by weight. Pork skin can be bleached by mixing at a weight ratio of 250 to 250 parts by weight and then immersing for 1 to 5 hours.

The hydrogen peroxide (H ₂ O ₂ ) is a compound composed of oxygen and hydrogen, and is almost transparent in an aqueous solution. In addition, hydrogen peroxide has strong oxidizing properties and is mainly used to bleach cotton and other fabrics, wood pulp, etc., and is also used to make rocket fuel, cosmetics, and medicine.

The sodium bicarbonate (NaHCO ₃ ) is also used as a food additive. It is non-toxic and has functions such as penetration, diffusion, and expansion, so it is used to soften food, improve taste, and aid digestion. In addition, the sodium bicarbonate can increase the sterilization effect by expanding the cell wall of the mold and allowing hydrogen peroxide to easily penetrate into the cells.

Subsequently, the bleached pork skin can be softened by mixing it with surimi liquid.

For example, the softening of the pork skin is prepared by measuring a weight ratio of 10 to 30 parts by weight of the surimi liquid based on 100 parts by weight of the total content of the bleached pork skin, and then applying the surimi liquid to the surface of the bleached pork skin for 1 to 5 hours. This can be done by applying it evenly, and kiwi extract can be used as the surimi liquid.

The kiwi extract used as the surimi liquid can be manufactured by extracting kiwi. The kiwi is a dioecious vine deciduous fruit tree belonging to the Actinidia genus of the Acinidiaceae family, which mainly grows in temperate regions and is a tree branch. It has no hair and has a high sugar content. The kiwi contains phenolic compounds known to contribute not only to the taste and flavor of foods, but also to various physiological activities, is rich in vitamin C, and contains various physiologically active substances beneficial to health such as chlorophyll and carotenoids.

In addition, in the case of kiwi, it is known that the mineral content is 2 to 3 times higher than that of apples, grapes, etc., and the presence of organic acids such as quinic acid, malic acid, and citric acid is known to have a unique flavor of kiwi. Research related to kiwi includes studies on chemical components, antioxidant activity, nerve cell protection effect, tyrosinase activity inhibition and antibacterial effect, inhibition of gastric cancer cell proliferation and tenderizing effect, and improvement of constipation.

As an extraction method for producing the kiwi extract, known extraction methods such as solvent extraction, hot water extraction, or supercritical extraction can be used. For example, the kiwi extract is prepared by mixing purified water with respect to 100 parts by weight of the total content of kiwifruit from which the skin has been removed. It can be prepared by mixing at a weight ratio of 1,500 to 2,500 parts by weight, followed by heating at a temperature of 90 to 95 ° C. for 1 to 5 hours and performing hot water extraction.

Next, a pork skin enzyme mixture can be prepared by mixing the softened pork skin with a proteolytic enzyme.

The pork skin enzyme mixture can be prepared by mixing 10 to 20 parts by weight of proteolytic enzyme with respect to 100 parts by weight of the total content of the softened pork skin. For example, the proteolytic enzyme is aminopeptase (Aminopeptidase). ), flavozyme, protamax, protease, neutrase, and alcalase. Any one or more selected from the group may be used.

Specifically, the proteolytic enzyme can be used by purchasing a commercially available product. For example, the proteolytic enzyme includes Alcalase (Novozymes, Bagsvaerd, Denmark) and Protease-NP (Bioland, Asan, Korea) can be mixed and used at a weight ratio of 1:1.

Next, the pork skin collagen decomposition product can be prepared by heating the pork skin enzyme mixture and enzymatically decomposing it.

The pork skin collagen decomposition product can be prepared by heating the pork skin enzyme mixture in a bath using a known bath. For example, the pork skin collagen decomposition product can be prepared by heating the pork skin enzyme mixture in a bath at a temperature of 65 to 75 ° C. for 8 to 12 hours. can be manufactured.

Next, the enzyme can be inactivated by heating the pork skin collagen decomposition product.

Inactivation of the enzyme can be performed by heating the heated pork skin collagen decomposition product at a temperature of 90 to 95° C. for 10 to 20 minutes to inactivate the enzyme.

Subsequently, the heated pork skin collagen decomposition product can be cooled and thawed.

By cooling and thawing the heated pork skin collagen decomposition product, it is possible to improve the elasticity of the pork skin collagen and at the same time provide appropriate binding force to the pork skin collagen. For example, the cooling may be performed by cooling the heated pork skin collagen decomposition product at 0 to 10°C. It can be carried out by storing it at temperature for 1 to 3 hours, and the thawing can be done by immersing the cooled pork skin collagen decomposition product in purified water at a temperature of 30 to 40 ° C. for 10 to 30 minutes.

Next, pork skin collagen powder can be prepared by powdering the thawed pork skin collagen decomposition product.

For example, the pork skin collagen powder can be manufactured by powdering the thawed pork skin collagen decomposition product using a known grinder. The configuration of powdering using a known grinder is a known technology, so it is convenient for explanation and For clarity of the technical idea of the present invention, detailed description thereof will be omitted.

2. Mixing stirring step (S200)

The mixing and stirring step (S200) is a step of mixing and then stirring the materials containing the pork skin collagen powder.

For example, in the mixing and stirring step (S200), the ingredients include the pork skin collagen powder, beef, chicken, potato starch, chitosan fermentation water, puffed rice, tackifier, preservative and emulsifier.

Specifically, in the mixing and stirring step (S200), the ingredients include 80 to 120 parts by weight of the pork skin collagen powder, 5 to 15 parts by weight of beef, 10 to 20 parts by weight of chicken, 1 to 10 parts by weight of potato starch, and 3 parts by weight of chitosan fermented water. It may be included in a weight ratio of 7 to 7 parts by weight, 5 to 15 parts by weight of puffed rice, 5 to 10 parts by weight of tackifier, 0.5 to 1.5 parts by weight of preservative, and 0.1 to 1 part by weight of emulsifier.

Beef fat can be used as the beef, which helps promote growth of companion animals, prevent lifestyle diseases, improve anemia, and remove cholesterol. The main nutrients in beef stew include protein, lipid, vitamins (B2, B6), niacin, choline, iron, zinc, and potassium. The protein is the main component of bones, muscles, and blood and helps strengthen the body. It is important to provide quality protein during the growth period. Vitamin B2 has the effect of promoting growth and preventing arteriosclerosis and aging, and vitamin B6 helps maintain skin and health and is also effective in reducing allergic symptoms. The choline can be expected to prevent arteriosclerosis and prevent lifestyle diseases (e.g. diabetes), and iron with a high absorption rate helps relieve anemia and fatigue.

Unlike red meat or fish, chicken has low fat content and calories, making it a suitable source of animal protein for people who need to control their weight, convalescent patients, elderly people with low physical activity, and modern people who lack physical activity. The calories of lean chicken meat with skin removed are only 100 to 110 kcal/100g, making it a low-calorie, high-protein food compared to red meat, mackerel (183 kcal/100g), or saury (165 kcal/100g).

In addition, the chicken is characterized by thinner and softer muscle fibers than beef, and because fat is not mixed with the muscle fibers like beef, it has a light taste and is easily digested and absorbed. The amino acids that make up chicken are essential amino acids such as methionine and lysine. Its content is higher than that of beef, and it is rich in nutrients such as calcium, phosphorus, thiamine, riboflavin, and niacin, as well as retinol and unsaturated fatty acids, which are converted into vitamins in the body. It has excellent effects on skin care and osteoporosis, and contains a lot of protein to promote brain activity. It is known as an excellent nutritional food that promotes and protects the liver, thereby relieving muscle atrophy, fatigue, and blurred vision caused by abnormal liver function.

In addition, the chicken is largely divided into white meat and red meat depending on the part. The breast meat is white and light with less fat, and the leg meat is red and has a unique flavor, so it is suitable as a stamina meal and is useful as a healthy food for recovering physical strength and preventing adult diseases. do.

The potato starch can be included in pet snacks and function as a carbohydrate source. The potato starch has large starch particles, high purity, relatively long amylose and amylopectin chain length, the presence of a phosphate ester group in amylopectin, and viscous behavior ( It has the ability to exchange certain cations, which affects its viscosity behavior, and the ability to form a thick viscoelastic gel when heated and cooled.

In addition, the potato starch has the characteristics of high viscosity, excellent film forming ability, and low gelatinization temperature. When forming a gel, it has good softness and elasticity, but the gel strength is weak, and the particles of swollen and hydrated potato starch are very easy to be destroyed and continue to form. It has a tendency to be destroyed more easily by heating and stirring.

In general, potatoes are a food resource that has been used by humans for a long time, have a high starch content, and contain large amounts of high-quality protein, vitamin C, vitamin B6, vitamin B8, potassium, phosphorus, magnesium, iron, dietary fiber, and phenolic components. It is a food with high nutritional value.

The chitosan fermented water can be manufactured using chitosan. Chitosan is the only natural product to have an amino group (NH ₂ ⁺ ) ion, so it has the property of easily combining chemically with anions, eliminating harmful heavy metals, bacteria, and viruses in the body. It plays a role in discharging negative ions such as dioxin.

In addition, chitosan is known to capture lipids and cholesterol and expel them out of the body because it acts as a lipid trapping agent in the digestive system by combining with excess fatty substances. In addition, it has antibacterial properties and defense mechanisms, improving the self-protection function of plants. It functions to activate plant cells due to its ability to promote germination.

In the present invention, the chitosan fermented water consists of ① material preparation and washing step, ② material grinding step, ③ enzyme mixture preparation step, ④ enzyme decomposition product preparation step, ⑤ fermentation bacteria culture preparation step, ⑥ fermentation step, and ⑦ chitosan fermentation water preparation step. Chitosan fermented water prepared through this process can be used.

① Material preparation and washing steps

The material preparation and washing step is a step of preparing materials for producing chitosan fermentation water and then washing them with purified water.

In the material preparation and washing steps, various types of known materials containing chitin, such as crustaceans such as shrimp, crabs, and lobsters, or insects, may be used. For example, the materials include shrimp shells. , any one or more selected from the group consisting of crab shells and lobster shells may be used.

② Material grinding step

The material grinding step is a step of grinding the washed material.

In the material grinding step, the washed material can be pulverized to facilitate enzymatic decomposition and fermentation in a later process. For example, the washed material can be pulverized using a known grinder.

③ Enzyme mixture manufacturing step

The enzyme mixture preparation step is a step of preparing an enzyme mixture by mixing proteolytic enzymes and lipolytic enzymes with the pulverized material.

The enzyme mixture can be prepared by mixing 10 to 30 parts by weight of proteolytic enzyme and 10 to 30 parts by weight of lipolytic enzyme based on 100 parts by weight of the total content of the pulverized material. For example, the proteolytic enzyme Alcalase may be used as an enzyme, and lipase may be used as the lipolytic enzyme.

Specifically, commercially available products may be used as the proteolytic enzyme and lipolytic enzyme. Alcalase (Novozymes, Bagsvaerd, Denmark) is used as the proteolytic enzyme, and lipophane is used as the lipolytic enzyme. 50BG (Lipopan 50BG, Novozymes) may be used.

④ Enzyme hydrolyzate manufacturing step

The step of producing an enzyme decomposition product is a step of producing an enzymatic decomposition product by heating the enzyme mixture in a bath and enzymatically decomposing it.

The enzyme hydrolyzate can be prepared by heating the enzyme mixture in a bath using a known bath. Specifically, the enzyme mixture can be prepared by heating the enzyme mixture in a bath at a temperature of 60 to 70° C. for 1 to 5 hours. .

⑤ Fermentation bacteria culture medium manufacturing stage

The fermentation bacteria culture preparation step is a step of preparing a fermentation bacteria culture broth for fermenting the enzyme decomposition product.

In the step of preparing the fermentation bacteria culture, a lactic acid bacteria culture may be used as the fermentation bacteria culture, and the lactic acid bacteria include Lactobacillus genus, Lactococcus genus, Leuconostoc genus, and Pediococcus. Any one or more selected from the group consisting of strains of the genus and Bifidobacterium may be used.

For example, strains of the Lactobacillus genus may be used as the lactic acid bacteria. The Lactobacillus genus strains include Lactobacillus plantarum , Lactobacillus acidophilus , and Lactobacillus bulgaricus . ), Lactobacillus sakei , Lactobacillus casei , and Lactobacillus brevis.

Specifically, the lactic acid bacteria are preferably a mixed strain of Lactobacillus plantarum , Lactobacillus casei , and Lactobacillus sakei mixed at a weight ratio of 1:1:1.

In addition, the lactic acid bacteria culture solution is prepared by inoculating lactic acid bacteria in a culture medium, culturing it at 38 to 42°C for 25 to 35 hours, and then diluting it to 4 × 1.0 ⁸ to 6 × 1.0 ⁸ CFU/mL to prepare a lactic acid bacteria culture dilution. It can then be prepared by centrifuging the diluted lactic acid bacteria culture at 20,000 rpm for 10 to 20 minutes to separate only the supernatant located at the top, and filtering the supernatant through a 0.5㎛ syringe filter.

The inoculation amount of the lactic acid bacteria in the lactic acid bacteria culture medium may be 1 × 1.0 ⁸ to 1 × 1.0 ⁸ CFU/mL at the initial inoculation, and the culture medium contains glucose, dextrin, glycerin, sodium citrate, malt extract, and chloride. It may contain magnesium, peptone, and glucose. Specifically, the culture medium contains 15 g/L of glucose, 10 g/L of dextrin, 20 g/L of glycerin, 5 g/L of sodium citrate, and 20 g/L of malt extract. L, magnesium chloride 3g/L, peptone 8g/L, and glucose 12g/L may be included in a weight ratio.

⑥ Fermentation stage

The fermentation step is a step of producing a fermented product by fermenting the enzyme decomposition product.

In the fermentation step, the fermented product may be produced by mixing the enzyme decomposed product with a fermenting bacteria culture and sugar, and then fermenting. For example, the fermented product may contain 5 to 5 parts by weight of the fermenting bacterial culture, based on 100 parts by weight of the total content of the enzymatic decomposing product. It can be prepared by mixing 15 parts by weight and 10 to 20 parts by weight of sugar and then fermenting at a temperature of 34 to 36°C for 5 to 10 days.

Additionally, in the fermentation step, the sugar may function as food for lactic acid bacteria. For example, the sugar may be any one or more selected from the group consisting of sugar, oligosaccharide, glucose, and maltose, preferably glucose. and sugar may be mixed and used at a weight ratio of 1:1.

⑦ Chitosan fermented water manufacturing steps

The chitosan fermented water production step is a step of filtering the fermented product to produce chitosan fermented water.

In the step of producing chitosan fermented water, the chitosan fermented water can be produced by filtering and separating foreign substances or solids remaining in the fermented product using a known filter, which is filtered using a known filter. Since the configuration is a known technology, detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

The puffed rice is made by putting rice in a pressure container, sealing it, and heating it to increase the pressure inside the container. At this time, if the lid is suddenly opened, the pressure drops quickly and the rice grains swell several times, and this is called fried rice or puffed rice. Through this manipulation, the rice grains become porous and the starch changes into dextrin, so it is easily digested even when eaten as is, so it can be used to improve palatability.

The tackifier serves to provide stickiness to pet snacks. For example, the tackifier includes xanthan gum, carrageenan, guar gum, diutan gum, cellulose gum, gellan gum, pectin, and carboxymethylcellulose. Any one or more selected from the group consisting of may be used.

The preservative is used to prevent pet snacks from deteriorating over time, and is generally applied to pet snacks, etc., and is not particularly limited as long as it is an ingredient that suppresses the growth of mold and prevents decay. and any one known in the art can be used.

The emulsifier may be any one or more selected from the group consisting of lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soy phospholipid, and calcium stearyl lactate.

3. Sterilization and forming step (S300)

The sterilization and molding step (S300) is a step of sterilizing the stirred materials and then putting them into a mold and pressurizing them to produce a molded body.

For example, in the sterilization and molding step (S300), the sterilization may be performed by performing non-heating ultra-high pressure sterilization treatment on the stirred materials at 300 to 800 MPa atmospheric pressure and 35 to 39 ° C. for 1 to 10 minutes, By sterilizing the ingredients stirred as described above, it is possible to prevent the useful components of the manufactured pet snack from being destroyed due to heat not being applied because heating is not performed.

In addition, in the sterilization and molding step (S300), the mixture can be sterilized and then placed in a standardized mold and pressed to produce a molded body. The shape of the molded body may vary depending on workability and the operator's intention. However, for convenience of explanation and clarity of the technical idea of the present invention, detailed description thereof will be omitted.

4. Drying and cutting step (S400)

The drying and cutting step (S400) is a step of manufacturing pet snacks by drying the molded body and cutting it into a certain shape.

In the drying and cutting step (S400), the molded body can be manufactured by drying the molded body in a dryer with an internal temperature of 60 to 70° C. for 1 to 10 hours and then cutting the dried molded body into regular standard units. The snack for pets can be Since it can be cut and manufactured in various sizes, detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

Hereinafter, a method for manufacturing pet snacks containing pork skin collagen according to an embodiment of the technical idea of the present invention will be described in more detail with reference to the attached drawings.

<Example 1>

First, 100 parts by weight of pork skin collagen powder, 10 parts by weight of beef, 15 parts by weight of chicken, 5 parts by weight of potato starch, 5 parts by weight of chitosan fermented water, 10 parts by weight of puffed rice, 8 parts by weight of tackifier, 1 part by weight of preservative, and The materials consisting of 0.5 parts by weight of emulsifier were mixed and stirred.

Next, the stirred materials were subjected to non-heated ultra-high pressure sterilization at 500 MPa atmospheric pressure and 37°C for 5 minutes, then placed in a mold and pressurized to produce a molded body.

Subsequently, the molded body was dried in a dryer with an internal temperature of 65° C. for 5 hours, and then the dried molded body was cut to prepare pet snacks.

<Example 2>

Pet snacks were prepared in the same manner as Example 1. In Example 2, 110 parts by weight of pork skin collagen powder, 7 parts by weight of beef, 18 parts by weight of chicken, 3 parts by weight of potato starch, 6 parts by weight of chitosan fermented water, and puffed rice were used. The ingredients consisting of 12 parts by weight, 8 parts by weight of tackifier, 1 part by weight of preservative, and 0.5 part by weight of emulsifier were mixed and stirred, and pet snacks were prepared using this.

<Comparative example>

First, mix ingredients consisting of 80 parts by weight of duck meat, 20 parts by weight of beef, 20 parts by weight of chicken, 5 parts by weight of potato starch, 10 parts by weight of puffed rice, 8 parts by weight of tackifier, 1 part by weight of preservative, and 0.5 part by weight of emulsifier. and then stirred.

Next, the stirred materials were subjected to non-heated ultra-high pressure sterilization at 500 MPa atmospheric pressure and 37°C for 5 minutes, then placed in a mold and pressurized to produce a molded body.

Subsequently, the molded body was dried in a dryer with an internal temperature of 65° C. for 5 hours, and then the dried molded body was cut to prepare pet snacks.

1. Palatability investigation

Equal amounts of the pet snacks of Examples 1 and 2 and the pet snacks of the comparative example were fed to 15 dogs weighing 5 to 10 kg at the same time for 5 days, and palatability was investigated by comparing consumption rates.

Burnout rate (%) division Example 1 Example 2 Comparative example Day 1 79.6 79.7 71.5 Day 2 79.8 78.6 72.4 Day 3 80.9 81.2 70.7 Day 4 80.5 80.7 73.9 Day 5 81.2 81.3 72.5 average 80.4 80.3 72.2

Referring to [Table 1] above, the consumption rate of the pet snacks according to Examples 1 and 2 was found to be superior to that of the pet snacks according to the comparative example, which shows that the consumption rate of the pet snacks according to Examples 1 and 2 It can be seen that the preference is superior to that of the pet snack according to the comparative example.

2. Weight change

15 dogs each weighing 5 to 10 kg were given the pet snacks of Examples 1 and 2 and the pet snacks of the comparative example three times a day for 10 days, and their body weights were measured at the beginning and end of the experiment. The average values were compared, and the results are shown in [Table 2] below.

division Example 1 Example 2 Comparative example Average weight at the beginning of the experiment (kg) 8.21 7.86 8.04 Average body weight at the end of the experiment (kg) 11.88 11.27 10.23 Weight change (kg) +3.67 +3.41 +2.19

Referring to [Table 2] above, it can be seen that the weight change of dogs that consumed the pet snacks according to Examples 1 and 2 was greater than that of dogs that consumed the pet snacks according to the comparative example. It can be confirmed that the pet snacks according to Examples 1 and 2 have excellent nutritional components and can promote the growth of dogs.

Although a 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 idea or essential features. You will be able to. Therefore, the embodiment described above should be understood as illustrative in all respects and not restrictive.

Claims (5)

A pork skin collagen powder manufacturing step of producing pork skin collagen powder using pork skin (S100);
A mixing and stirring step (S200) of mixing and then stirring the materials containing the pork skin collagen powder;
A sterilization and molding step (S300) of sterilizing the stirred materials and then putting them into a mold and pressurizing them to produce a molded body; and
It includes a drying and cutting step (S400) of drying and cutting the molded body to produce pet snacks,
In the pork skin collagen powder manufacturing step (S100), the pork skin collagen powder is thawed by immersing the pork skin in purified water at a temperature of 10 to 15 ° C. for 1 to 5 hours, then washed, and the subcutaneous fat of the washed pork skin is removed with a peeler. Afterwards, the subcutaneous fat of the pork skin is removed by washing with purified water mixed with 10% by weight of grapefruit seed extract, and the pork skin from which the subcutaneous fat has been removed is mixed with purified water, hydrogen peroxide water, and sodium bicarbonate at a temperature of 55 to 65 ° C. Pig skin is bleached by immersing it in a mixed solution, prepared by weighing 10 to 30 parts by weight of surimi liquid based on 100 parts by weight of the total content of bleached pork skin, and then applying the surimi liquid to the surface of the bleached pork skin for 1 to 5 hours. It is softened by applying it to, and a pork skin enzyme mixture is prepared by mixing 10 to 20 parts by weight of proteolytic enzyme with respect to 100 parts by weight of the total content of the softened pork skin, and the pork skin enzyme mixture is incubated at a temperature of 65 to 75 ° C. A pork skin collagen decomposition product is prepared by heating in a bath for 12 hours, the heated pork skin collagen decomposition product is heated at a temperature of 90 to 95° C. for 10 to 20 minutes to inactivate the enzyme, and the heated pork skin collagen decomposition product is heated at a temperature of 0 to 95° C. Cooled by storing at 10°C for 1 to 3 hours, thawed by immersing the cooled pork skin collagen decomposition product in purified water at a temperature of 30 to 40°C for 10 to 30 minutes, and pulverizing the thawed pork skin collagen decomposition product into powder. A method of manufacturing pet snacks containing pork skin collagen, characterized in that pork skin collagen powder manufactured through a process is used.
According to clause 1,
In the mixing and stirring step (S200), the ingredients include 80 to 120 parts by weight of pork skin collagen powder, 5 to 15 parts by weight of beef, 10 to 20 parts by weight of chicken, 1 to 10 parts by weight of potato starch, and 3 to 7 parts by weight of chitosan fermented water. Manufacture of pet snacks containing pork skin collagen, characterized in that it contains 5 to 15 parts by weight of puffed rice, 5 to 10 parts by weight of tackifier, 0.5 to 1.5 parts by weight of preservative, and 0.1 to 1 part by weight of emulsifier. method.
According to clause 1,
In the sterilization and molding step (S300), the sterilization is carried out by sterilizing the stirred materials at 300 to 800 MPa atmospheric pressure and 35 to 39 ℃ temperature for 1 to 10 minutes. Containing pork skin collagen, characterized in that How to make pet snacks.
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