KR102866439B1 - Manufacturing method of health functional food containing eel extract for enhancing the stamina of companion animals - Google Patents

Abstract

The present invention relates to a method for manufacturing a health functional food for enhancing the stamina of a companion animal containing an eel extract, and more specifically, the method comprises an eel extract manufacturing step of manufacturing an eel extract, a gelling agent mixing step of mixing a gelling agent into the eel extract manufactured through the eel extract manufacturing step, an additive mixing step of mixing a natural sweetener and herbal medicine powder into the mixture manufactured through the gelling agent mixing step, and a forming step of mixing and forming a sweet potato, oat, and vegetable mixture into the mixture manufactured through the additive mixing step.
The health functional food for enhancing the energy of companion animals manufactured through the above process is eco-friendly as it is made by upcycling discarded eel by-products, is rich in nutrients, has excellent absorption rate in the body, and is molded into a jelly form for easy consumption and excellent palatability.

Description

Manufacturing method of health functional food containing eel extract for enhancing the stamina of companion animals

The present invention relates to a method for manufacturing a health functional food for enhancing the stamina of companion animals containing an eel extract, and more particularly, to a method for manufacturing a health functional food for enhancing the stamina of companion animals containing an eel extract, which is environmentally friendly by upcycling discarded eel by-products, contains abundant nutrients, exhibits excellent palatability, and is formed into a jelly form for easy consumption.

The industry related to pet food and snacks is a field that is receiving more attention because it is directly related to the health of pets, and the trend is for pet food and snacks to approach the type of food that humans eat. Biscuits, gum, jerky, and drinks that can be pet food or snacks are expanding to types that are more similar to human food because they are not only beneficial to the health of pets but can also reduce stress.

In addition, recently, pet food and snacks have gone beyond simply providing nutrients, and there is an increasing consumer demand for products that contain various functional ingredients, not only to promote the health of pets, but also to improve the texture and flavor to suit their preferences.

Meanwhile, eels include black eel, black eel, black eel, black eel, black eel, black eel, seven-eel, black eel, and black eel, and have higher arginine and vitamin content than regular fish.

Arginine, also known as arginine, arginine, or L-arginine, is one of the 20 amino acids that make up the body. It is known to reduce pressure on blood vessels and regulate blood pressure by relaxing smooth muscles (the muscles that make up the walls of internal organs). In addition, arginine is a semi-essential amino acid required for maximum growth, severe stress, and injury, and is a substrate for protein synthesis, but it also regulates the biochemical functions of cells through conversion into many biologically active compounds. Furthermore, arginine is a dietary compound with numerous physiological and pharmacological activities in the body, including immune function, wound healing, hormone secretion, vascular tone, insulin sensitivity, and regulation of endothelial function.

However, in the past, most of the eel's head and bones were discarded except for the flesh, and eel extract was difficult to consume due to the complex processing, and not only was its palatability low due to its unique fishy smell, but the arginine contained in eel was not an essential amino acid, so its absorption rate in the body was very low.

Korean Patent Registration No. 10-1401911 (May 26, 2014) Korean Patent Registration No. 10-2060975 (December 24, 2019)

The purpose of the present invention is to provide a method for manufacturing a health functional food for enhancing the stamina of companion animals, which is environmentally friendly by upcycling discarded eel byproducts, contains abundant nutrients, exhibits excellent palatability, and is formed into a jelly form for easy consumption.

The object of the present invention can be achieved by providing a method for producing a health functional food for enhancing stamina in a companion animal containing an eel extract, characterized in that it comprises an eel extract producing step of producing an eel extract, a gelling agent mixing step of mixing a gelling agent into the eel extract produced through the eel extract producing step, an additive mixing step of mixing a natural sweetener and herbal medicine powder into the mixture produced through the gelling agent mixing step, and a molding step of mixing a sweet potato, oats, and vegetable mixture into the mixture produced through the additive mixing step and molding the mixture.

According to a preferred feature of the present invention, the eel extract manufacturing step comprises a blood removal step of soaking the head and bones of an eel in water to remove blood, a fishy smell removal step of heating the head and bones of the eel from which the blood has been removed through the blood removal step while immersing them in a fishy smell remover, and an extraction step of putting the head and bones of the eel from which the fishy smell has been removed through the fishy smell removal step together with water into a heating vessel equipped with a cooling means and heating them, while cooling the evaporated water vapor, and the fishy smell removal step is performed by heating the head and bones of the eel from which the blood has been removed through the blood removal step while immersing them in a fishy smell remover at a temperature of 50 to 60°C for 50 to 70 minutes, and the fishy smell remover comprises 100 parts by weight of ethanol, 5 to 10 parts by weight of Acanthopanax root, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and 3 parts by weight of salt. The eel extract is prepared by mixing 1 to 3 parts by weight of a gelling agent with 100 parts by weight of the eel extract prepared through the eel extract preparation step, and the gelling agent is prepared by mixing at least one selected from the group consisting of carrageenan, agar, konjac mannan, tamarin gum, curdlan, geran, gelatin, alginic acid, parsleyan, pectin, and xanthan gum, and the additive mixing step is prepared by mixing 0.1 to 1 part by weight of a natural sweetener, 0.001 to 0.01 part by weight of vitamin C, and 1 to 2 parts by weight of a herbal medicine powder with 100 parts by weight of the mixture prepared through the gelling agent mixing step, and the natural sweetener is prepared by mixing at least one selected from the group consisting of L-arabinose, fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allulose, and the herbal medicine is selected from the group consisting of angelica, It is composed of at least one selected from the group consisting of Cnidium officinalis, Peony root, Tangerine peel, Poria cocos, Astragalus membranaceus, Quince, Tofu, Safflower seed, Cassia tora, Rehmannia glutinosa, Bokbunja, Acanthopanax, Kudzu root, Cinnamon branch, Platycodon root, Mulberry branch, Hovenia dulcis stem, Actinidia chinensis stem, and Hawthorn fruit, and the forming step is performed by mixing 100 parts by weight of the mixture prepared through the additive mixing step with 200 to 300 parts by weight of sweet potato, 20 to 30 parts by weight of oats, and 50 to 100 parts by weight of a vegetable mixture, and the vegetable mixture is composed of at least one selected from the group consisting of pumpkin, carrot, and cucumber.

According to a more preferred feature of the present invention, in the additive mixing step, 0.1 to 1 part by weight of an obesity-inhibiting composition is further contained in 100 parts by weight of the mixture prepared through the gelling agent mixing step, and the obesity-inhibiting composition is formed by mixing Cissus extract, Garcinia, L-carnitine, and green tea catechin in a weight ratio of 1:1:1:1.

The method for manufacturing a health functional food for enhancing the stamina of companion animals containing an eel extract according to the present invention is environmentally friendly by upcycling discarded eel by-products, and is not only rich in nutrients but also exhibits excellent palatability and is formed into a jelly form, making it easy to consume.

Figure 1 is a schematic diagram showing a method for manufacturing a health functional food for enhancing the stamina of companion animals containing an eel extract according to the present invention.

Hereinafter, preferred embodiments of the present invention and the properties of each component will be described in detail. However, this is intended to be a detailed description to enable a person having ordinary knowledge in the technical field to which the present invention pertains to easily carry out the invention, and does not mean that the technical idea and scope of the present invention are limited thereby.

The method for manufacturing a health functional food for enhancing the stamina of a companion animal containing an eel extract according to the present invention comprises an eel extract manufacturing step (S101) of manufacturing an eel extract, a gelling agent mixing step (S103) of mixing a gelling agent into the eel extract manufactured through the eel extract manufacturing step (S101), an additive mixing step (S105) of mixing a natural sweetener and herbal medicine powder into the mixture manufactured through the gelling agent mixing step (S103), and a forming step (S107) of mixing a sweet potato, oats, and vegetable mixture into the mixture manufactured through the additive mixing step (S105) and forming the mixture.

The above eel extract manufacturing step (S101) is a step for manufacturing an eel extract using the head and bones of an eel, and is composed of a blood removal step (S101-1) in which the head and bones of an eel, which are by-products of an eel, are soaked in water to remove blood, a fishy odor removal step (S101-3) in which the head and bones of an eel from which blood has been removed through the blood removal step (S101-1) are immersed in a fishy odor removal agent and heated, and an extraction step (S101-5) in which the head and bones of an eel from which fishy odor has been removed through the fishy odor removal step (S101-3) are placed together with water in a heating vessel equipped with a cooling means and heated, and the evaporated water vapor is cooled.

The above blood removal step (S101-1) is a step of removing blood by soaking the head and bones of the eel with the flesh removed in water. This is done by soaking the head and bones of the eel in water at 35 to 50°C for 2 to 4 hours. If blood remains on the head or bones of the eel, a strong fishy smell is generated and it easily spoils, so it is preferable to soak them in water having the above temperature for the above time to remove blood.

At this time, if the water temperature is below 35℃ in the blood removal step (S101-1), the blood removal efficiency is reduced, and if the water temperature exceeds 50℃, the blood removal efficiency is not significantly improved, but the tissue remaining in the head or bones of the eel may be deteriorated, which is not desirable.

In addition, if the above blood removal step (S101-1) is performed for less than 2 hours, the blood removal efficiency is excessively reduced, so the above effect is minimal, and if the above blood removal step (S101-1) exceeds 4 hours, the impregnation continues while most of the blood is removed, so the above effect is not significantly improved, and by-products such as the head or bones of the eel may become deteriorated, which is not desirable.

The above-mentioned fishy smell removal step (S101-3) is a step of heating the head and bones of the eel from which the blood was removed in the above-mentioned bloody smell removal step (S101-1) while immersed in a fishy smell removal agent. It is preferable that the step be performed by heating the head and bones of the eel from which the blood was removed in the above-mentioned bloody smell removal step (S101-1) while immersed in a fishy smell removal agent at a temperature of 50 to 60°C for 50 to 70 minutes.

By going through the above-described process of removing the fishy smell (S103-1), not only is the fishy smell removed from the eel's head or bones, but other tissues remaining on the eel's head or bones are also removed, reducing the fishy smell.

At this time, it is preferable that the fishy smell remover is composed of 100 parts by weight of ethanol, 5 to 10 parts by weight of Acanthopanax root, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and 3 to 5 parts by weight of salt. The ethanol is volatilized during the heating process, absorbs the fishy smell particles remaining in the shark bone, and volatilizes together, so the fishy smell removal effect is excellent. The Acanthopanax root, garlic, ginger, and salt are added in powder form and have excellent deodorizing effects, so they play a role in further enhancing the fishy smell removal effect of the eel head or bones.

In addition, if the temperature of the above-mentioned fishy odor removal step (S101-3) is less than 50℃ or the heating time is less than 50 minutes, the effect of removing the fishy odor from the head or bones of the eel is minimal, and if the temperature of the above-mentioned fishy odor removal step (S101-3) exceeds 60℃ or the heating time exceeds 70 minutes, the above-mentioned effect is not significantly improved, and the effective ingredients contained in the head or bones of the eel may be excessively destroyed, which is not preferable.

The above extraction step (S101-5) is a step of putting the head and bones of the eel, from which the fishy smell has been removed through the above fishy smell removal step (S101-3), into a heating vessel equipped with a cooling means and heating them together with water, and cooling the evaporated water vapor. 100 parts by weight of the head and bones of the eel, from which the fishy smell has been removed through the above fishy smell removal step (S101-3), are put into a heating vessel equipped with a cooling means together with 300 to 500 parts by weight of water, and heated at a temperature of 120 to 130°C for 10 to 15 hours, and cooling the evaporated water vapor and returning it to the heating vessel. The cooling means provided in the heating vessel serves to keep the covered portion of the heating vessel below 10°C even though the heating vessel is continuously heated, so that the covered portion of the heating vessel causes the water vapor generated by the heating vessel to lose heat to the covered portion of the heating vessel and be liquefied again and returned into the heating vessel, thereby reducing the water content. Because continuous heating is achieved without evaporation, a large amount of effective ingredients can be extracted from the head and bones of the eel.

At this time, the heating container is not particularly limited and any device can be used as long as it can continuously maintain heating under the above conditions, but it is preferable to use a steam heating cooking device described in Korean Patent Registration No. 10-0727017.

The above gelling agent mixing step (S103) is a step of mixing a gelling agent into the eel extract manufactured through the eel extract manufacturing step (S101), and is preferably performed by mixing 1 to 3 parts by weight of the gelling agent into 100 parts by weight of the eel extract manufactured through the eel extract manufacturing step (S101).

At this time, it is preferable that the gelling agent is composed of at least one selected from the group consisting of carrageenan, agar, konjac mannan, tamarin gum, curdlan, geran, gelatin, alginic acid, parsleyan, pectin, and xanthan gum. If the content of the gelling agent is less than 1 part by weight in the gelling agent mixing step (S103), the gelling phenomenon does not proceed properly, and the eel extract cannot be manufactured in the form of a jelly. If the content of the gelling agent exceeds 3 parts by weight, the effect is not significantly improved, and the preference of the manufactured jelly may be excessively lowered, which is not preferable.

The above additive mixing step (S105) is a step of mixing a natural sweetener and herbal medicine powder into the mixture prepared through the gelling agent mixing step (S103), and is preferably performed by mixing 0.1 to 1 part by weight of a natural sweetener, 0.001 to 0.01 part by weight of vitamin C, and 1 to 2 parts by weight of herbal medicine powder into 100 parts by weight of the mixture prepared through the gelling agent mixing step (S103).

The above natural sweetener is preferably composed of at least one selected from the group consisting of L-arabinose, fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allurose, and is more preferably composed of 20 to 40 parts by weight of at least one selected from the group consisting of fructooligosaccharide, xylose, stevia, xylitol, erythritol, and allurose mixed with 100 parts by weight of L-arabinose.

The natural sweetener composed of the above ingredients not only improves the palatability by imparting excellent sweetness to the stick-type jelly containing eel extract manufactured through the present invention, but also improves the health of the consumer by lowering the sugar content, and when L-arabinose is included as described above, it also plays a role in providing a diet effect.

The above L-arabinose is a type of carbohydrate found in plants such as beets and corn hulls, and is a natural ingredient widely distributed in nature. Not only does it provide a sweet taste, it also inhibits the action of sucrase, a digestive enzyme in the small intestine, thereby preventing sugar from being absorbed into the body, thereby suppressing blood sugar levels and contributing to a dieting effect.

If the content of the above natural sweetener is less than 0.1 part by weight, the above effect is minimal, and if the content of the above natural sweetener exceeds 1 part by weight, the above effect is not significantly improved, and the sweetness of the jelly increases excessively, which may actually lower the preference, so this is not preferable.

In addition, the above vitamin C is contained in an amount of 0.001 to 0.01 parts by weight, which not only provides an antioxidant effect and is effective in recovering from fatigue, but also plays a role in improving the absorption rate of components such as arginine contained in eel extract.

If the content of the above vitamin C is less than 0.001 part by weight, the above effect is minimal, and if the content of the above vitamin C exceeds 0.01 part by weight, the above effect is not significantly improved, but the manufacturing cost increases excessively, which is not desirable.

In addition, the herbal medicine powder contains 1 to 2 parts by weight and is composed of at least one selected from the group consisting of angelica, cnidium officinalis, peony root, tangerine peel, poria cocos, astragalus membranaceus, ginseng, quince, soybean, safflower seed, cassia seed, rehmannia glutinosa, bokbunja, magnolia berry, kudzu root, cinnamon branch, bellflower root, mulberry branch, walnut stem, acacia tree stem, and hawthorn fruit. The herbal medicine powder composed of the above ingredients not only contains the effective ingredients of the herbal medicine and exhibits various pharmacological effects, but also plays a role in further improving the palatability of the jelly by reducing the fishy smell of the eel extract.

If the content of the herbal medicine powder is less than 1 part by weight, the above effect is minimal, and if the content of the herbal medicine powder exceeds 2 parts by weight, the above effect is not significantly improved, and the preference of the jelly may actually decrease, which is not preferable.

In addition, in the additive mixing step (S105), 0.1 to 1 part by weight of an obesity-inhibiting composition may be additionally contained in 100 parts by weight of the mixture prepared through the gelling agent mixing step (S103). It is preferable that the obesity-inhibiting composition be formed by mixing Cissus extract, Garcinia, L-carnitine, and green tea catechin in a weight ratio of 1:1:1:1.

The above-mentioned Cissus extract acts as a natural appetite suppressant by regulating the secretion of the leptin hormone in the body, and thus plays a role in further enhancing the dieting effect of the jelly manufactured through the present invention.

At this time, the above-mentioned Cissus extract is manufactured by hot water extraction of Cissus, and more specifically, it is manufactured through a process of mixing 200 to 1000 parts by weight of solvent with 100 parts by weight of Cissus and heating at a temperature of 70 to 90°C for 10 to 30 minutes. Water, anhydrous or hydrous lower alcohol having 1 to 4 carbon atoms can be used as the solvent.

In addition, the above Garcinia is Garcinia Cambogia, a substance extracted from the dried fruit peel of a tree native to South Asia, containing 10 to 30% HCA (Hydroxy Citric Acid). Here, HCA is a substance very similar to citric acid contained in oranges and citrus fruits, but is extremely rarely found in nature, and not only increases energy production by blocking the body's fat synthesis pathway and converting it to glycogen synthesis, but also suppresses appetite and promotes fat decomposition, exhibiting various physiological active functions.

In addition, the above L-carnitine is an amino acid analogue whose chemical name is β-hydroxy-γ-N-trimethylaminobutyrate and is structurally similar to choline, but strictly speaking, L-Carnitine is not an actual vitamin because some of the human requirement can be met through biosynthesis, but it can be said to be a nutrient in the form of vitamins such as choline, taurine, and inocitol. The most important biological mechanism of L-carnitine is its role as an essential cofactor for fatty acid metabolism, a transport molecule that smoothly transports fatty acids into the mitochondria in the body and converts fat into cellular energy. This role improves intracellular lipid and sugar metabolism, and has been proven to reduce lipid accumulation in the blood and tissues in various states of the body for weight loss. It also supplies energy that is essential for muscles to work, so it has the effects of improving cardiac function, increasing oxygen intake, maintaining physical strength, and reducing fat.

In addition, the above green tea catechin is a catechin contained in green tea, a type of polyphenol compound called tannin, and is the most abundant component among the components of green tea. It is a substance with a ring, belongs to condensed tannin, and shows the basic structure of flavan-3-ol, and has many hydroxyl groups (-OH) in its chemical structure, so it shows the characteristic of easily combining with various substances. Green tea catechin can be largely divided into eight components, of which EGCg has the highest composition ratio among green tea catechins and is known to have various functional effects. As a green tea catechin, (-)-epigallocatechin gallate (EGCg) has antioxidant, anticancer, and cholesterol-lowering effects.

Accordingly, the anti-obesity composition comprising the above components is absorbed into the body and exhibits an anti-obesity effect through various physiological activities. However, if the content of the anti-obesity composition is less than 0.1 part by weight, the effect is minimal, and if the content of the anti-obesity composition exceeds 1 part by weight, the effect is not significantly improved, but the palatability of the jelly produced may be excessively lowered, which is not preferable.

The above molding step (S107) is a step of mixing and molding a mixture of sweet potatoes, oats, and a vegetable mixture into the mixture prepared through the additive mixing step (S105), and mixing 200 to 300 parts by weight of sweet potatoes, 20 to 30 parts by weight of oats, and 50 to 100 parts by weight of a vegetable mixture with 100 parts by weight of the mixture prepared through the additive mixing step (S105) to prepare a mixture, and heating the prepared mixture at a temperature of 85 to 95°C for 20 to 30 minutes, then pouring it into a mold, and cooling it at a temperature of -5 to -3°C for 15 to 30 minutes to form it into a jelly form. At this time, the health functional food formed through the molding step (S107) is manufactured into a jelly form.

The sweet potatoes mentioned above are high in protein and rich in dietary fiber, and they also have a sweet taste, which helps improve the skin and coat of pets and enhance their palatability.

At this time, the sweet potato may be a red sweet potato that has been powdered through crushing and drying.

In addition, the oats are contained in an amount of 20 to 30 parts by weight and contain polysaccharides that form a protective film on the skin of the pet, thereby improving dryness and itchiness of the skin and providing a moisturizing effect.

Additionally, oats contain a lot of vitamin B, which helps burn fat, and contain 22 times more dietary fiber than white rice, so even if you eat a small amount, you feel full quickly, making it effective for your pet's diet.

If the content of the above oats is less than 20 parts by weight, the above effect is minimal, and if the content of the above oats exceeds 30 parts by weight, the above effect is not significantly improved, but the preference is lowered, which is not preferable.

In addition, the vegetable mixture contains 10 to 30 parts by weight and is preferably composed of at least one selected from the group consisting of pumpkin, carrot, and cucumber, and it is more preferable that the pumpkin, carrot, and cucumber are mixed in a weight ratio of 1:1:1.

The above pumpkin contains a large amount of vitamin A, and has effects such as antioxidant, anti-aging, and cancer prevention. The above carrot has effects such as improving skin health and hair quality. The above cucumber excretes sodium and removes waste products, and contains a large amount of ascorbic acid, a vitamin C component, and has effects such as anti-aging, skin whitening, and skin moisturizing.

If the content of the above vegetable mixture is less than 10 parts by weight, the above effect is minimal, and if the content of the above vegetable mixture exceeds 30 parts by weight, the above effect is not significantly improved, but the pet's preference may be excessively reduced, which is not preferable.

Hereinafter, a method for manufacturing a health functional food for enhancing the stamina of companion animals containing an eel extract according to the present invention and the properties of a health functional food manufactured using the method will be described using examples.

<Manufacturing Example 1> Manufacturing of eel extract

An eel head and bones were soaked in water at 42℃ for 3 hours to remove blood, and the eel head and bones from which the blood was removed were immersed in a fishy odor remover (a mixture of 100 parts by weight of ethanol, 7.5 parts by weight of Acanthopanax root, 7.5 parts by weight of garlic, 7.5 parts by weight of ginger, and 4 parts by weight of salt) and heated at 55℃ for 60 minutes to remove the fishy odor, and 100 parts by weight of the eel head and bones from which the fishy odor was removed were placed together with 400 parts by weight of water in a heating vessel equipped with a cooling means (a steam heating cooking device described in Korean Patent Registration No. 10-0727017) and heated at a temperature of 125℃ for 12 hours, and the evaporated water vapor was cooled and recovered back into the heating vessel, thereby producing an eel extract.

<Manufacturing Example 2> Manufacturing of a composition for suppressing obesity

An anti-obesity composition was prepared by mixing 100 parts by weight of Cissus extract (mixing 600 parts by weight of ethanol with a mass concentration of 70%) and heating at 80°C for 20 minutes), Garcinia, L-carnitine, and green tea catechin in a weight ratio of 1:1:1:1.

<Manufacturing Example 1> Manufacturing of eel extract

An eel extract was prepared by mixing 100 parts by weight of eel with 2000 parts by weight of water and heating at 100°C for 12 hours.

<Example 1>

2 parts by weight of a gelling agent (carrageenan, agar, pectin and xanthan gum mixed in a weight ratio of 1:1:1:1) were added to 100 parts by weight of the eel extract prepared through the above Preparation Example 1 in a mixing device equipped with a stirrer and stirred at a speed of 150 rpm for 10 minutes to prepare a mixture mixed with a gelling agent, and 0.5 parts by weight of a natural sweetener (100 parts by weight of L-arabinose mixed with 30 parts by weight of allulose), 0.005 parts by weight of vitamin C and 1.5 parts by weight of herbal medicine powder (angelica, quince, Acanthopanax and hawthorn fruit mixed in a weight ratio of 1:1:1:1) were additionally mixed and stirred at a speed of 150 rpm for 10 minutes to prepare a mixture mixed with additives, and 100 parts by weight of the prepared mixture was added 250 parts by weight of sweet potato, 25 parts by weight of oats and a vegetable mixture (squash, carrot and cucumber) 1:1:1 weight part) was mixed, 75 weight parts were mixed, heated at a temperature of 90℃ for 25 minutes, poured into a mold, and cooled at a temperature of -4℃ for 22 minutes to manufacture a health functional food for enhancing the stamina of companion animals containing eel extract in the form of jelly.

<Example 2>

Proceed in the same manner as in Example 1 above, but mix 1 part by weight of gelling agent, 0.1 part by weight of natural sweetener, 0.001 part by weight of vitamin C, and 1 part by weight of herbal medicine powder to manufacture a health functional food containing eel extract for enhancing the stamina of companion animals.

<Example 3>

Proceed in the same manner as in Example 1 above, but mix 3 parts by weight of a gelling agent, 1 part by weight of a natural sweetener, 0.01 part by weight of vitamin C, and 2 parts by weight of herbal medicine powder to manufacture a health functional food containing eel extract for enhancing the stamina of companion animals.

<Example 4>

The same procedure as in Example 1 was followed, but 0.5 parts by weight of the composition for suppressing obesity prepared in Manufacturing Example 2 was further mixed to prepare a health functional food for enhancing the stamina of companion animals containing eel extract.

<Example 5>

The same procedure as in Example 2 was followed, but 0.5 parts by weight of the composition for suppressing obesity prepared in Manufacturing Example 2 was further mixed to prepare a health functional food for enhancing the stamina of companion animals containing eel extract.

<Example 6>

The same procedure as in Example 3 was followed, but 0.5 parts by weight of the composition for suppressing obesity prepared in Manufacturing Example 2 was further mixed to prepare a health functional food for enhancing the stamina of companion animals containing eel extract.

<Comparative Example 1>

The same procedure as in Example 1 was followed, but the eel extract produced in Comparative Manufacturing Example 1 was mixed to produce a health functional food containing eel extract for enhancing the stamina of companion animals.

<Comparative Example 2>

Proceed in the same manner as in Example 1 above, but mix 0.5 parts by weight of gelling agent, 0.01 parts by weight of natural sweetener, 0.0001 parts by weight of vitamin C, and 0.1 parts by weight of herbal medicine powder to manufacture a health functional food containing eel extract for enhancing the stamina of companion animals.

<Comparative Example 3>

In the same manner as in Example 1, a health functional food for enhancing the stamina of companion animals containing eel extract was manufactured by mixing 5 parts by weight of a gelling agent, 2 parts by weight of a natural sweetener, 0.05 parts by weight of vitamin C, and 4 parts by weight of herbal medicine powder.

The preference of health functional foods for enhancing the stamina of companion animals containing eel extracts manufactured through Examples 1 to 6 and Comparative Examples 1 to 3 was measured and shown in Table 1 below.

{However, the preference was calculated by placing one dog in each cage with two feeders in a dog breeding test facility, feeding the health functional food composition for one hour from 10:00 to 11:00 AM, and then checking the remaining amount of nutritional supplement in the container and expressing it as an average value.

At this time, the dogs used were 5 small dogs weighing about 3 kg and 5 medium-sized dogs weighing about 20 kg.

Table 1

As shown in Table 1 above, it can be seen that the health functional food for enhancing stamina in companion animals containing eel extract manufactured through Examples 1 to 6 of the present invention exhibits superior preference compared to the health functional food for enhancing stamina in companion animals containing eel extract manufactured through Comparative Examples 1 to 3.

In addition, the content of L-arginine contained in the health functional food for enhancing stamina in companion animals containing eel extract manufactured through Examples 1 to 3 and Comparative Example 1 was measured and shown in Table 2 below.

{However, the content of L-arginine was measured using 6410A triple quadrupole mass spectroscopy (Agilent, USA) combined with 1200 series LC (Agilent, USA).

After ionizing the sample with a positive electro-spray ionization (+ESI) device, analysis was performed in multiple reaction monitoring (MRM) mode. The nebulizer pressure, _N2 gas flow rate, and temperature were set to 40 psi, 10 L/min, and 310°C, respectively, and the capillary voltage was maintained at 4 kV. GeminiNX C18 (4.6 × 150 mm, 3 μm, Phenomenex) was used as the column, the sample injection amount was 5 μl, and the column oven was maintained at 35°C. Water (A) and methanol (B) mixed with 5 mM ammonium acetate and 0.1% (v/v) formic acid were used as the mobile phase, starting from an initial 0% (v/v) B and sequentially changing to 95% (v/v) B, and then lowering it back to 0% (v/v) B, and analysis was performed for 30 minutes, and the flow rate was maintained at 0.5 ml/min.

Table 2

As shown in Table 2 above, it can be seen that the health functional food for enhancing stamina in companion animals containing eel extract manufactured through Examples 1 to 3 of the present invention has a significantly higher content of L-arginine compared to the health functional food for enhancing stamina in companion animals containing eel extract manufactured through Comparative Example 1.

Therefore, the method for manufacturing a health functional food for enhancing the stamina of companion animals containing an eel extract according to the present invention provides a health functional food that is environmentally friendly by upcycling discarded eel by-products, is rich in nutrients, exhibits excellent palatability, and is formed into a jelly form for easy consumption.

S101; Eel extract manufacturing stage
S101-1; Blood removal step
S101-3; Fishy odor removal step
S101-5; Extraction stage
S103; Gelling agent mixing stage
S105; Additive mixing stage
S107 ; Molding stage

Claims (3)

Eel extract manufacturing step for manufacturing eel extract;
A gelling agent mixing step of mixing a gelling agent into the eel extract manufactured through the above eel extract manufacturing step;
An additive mixing step of mixing natural sweetener and herbal medicine powder into the mixture manufactured through the above gelling agent mixing step; and
It consists of a molding step of mixing and molding a mixture of sweet potatoes, oats, and vegetables into the mixture manufactured through the above additive mixing step;
The above eel extract manufacturing step is a blood removal step in which the head and bones of the eel are soaked in water to remove the blood;
A fishy odor removal step in which the head and bones of the eel, from which the blood has been removed through the above blood removal step, are immersed in a fishy odor removal agent and heated; and
The eel head and bones, from which the fishy smell has been removed through the above-mentioned fishy smell removal step, are placed together with water in a heating vessel equipped with a cooling means and heated, and the extraction step is performed to cool the evaporating water vapor;
The above-mentioned fishy smell removal step is performed by immersing the head and bones of the eel, from which the blood has been removed through the above-mentioned bloody smell removal step, in a fishy smell removal agent and heating them at a temperature of 50 to 60°C for 50 to 70 minutes.
The above fishy smell remover is composed of 100 parts by weight of ethanol, 5 to 10 parts by weight of the root of the Acanthopanax tree, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and 3 to 5 parts by weight of salt.
The above gelling agent mixing step is performed by mixing 1 to 3 parts by weight of a gelling agent with 100 parts by weight of the eel extract manufactured through the above eel extract manufacturing step.
The above gelling agent is made by mixing carrageenan, agar, pectin and xanthan gum in a weight ratio of 1:1:1:1.
The above additive mixing step is performed by mixing 0.1 to 1 part by weight of natural sweetener, 0.001 to 0.01 part by weight of vitamin C, and 1 to 2 parts by weight of herbal medicine powder with 100 parts by weight of the mixture prepared through the gelling agent mixing step.
The above natural sweetener is made by mixing 100 parts by weight of L-arabinose and 30 parts by weight of allulose.
The above herbal medicine is made by mixing angelica, apple, magnolia, and hawthorn fruit in a weight ratio of 1:1:1:1.
The above molding step is performed by mixing 250 parts by weight of sweet potato, 25 parts by weight of oats, and 75 parts by weight of vegetable mixture with 100 parts by weight of the mixture manufactured through the above additive mixing step.
A method for producing a health functional food for enhancing the stamina of a companion animal containing an eel extract, characterized in that the vegetable mixture is composed of pumpkin, carrot, and cucumber mixed in a weight ratio of 1:1:1.
delete In claim 1,
In the above additive mixing step, 0.1 to 1 part by weight of an obesity-suppressing composition is additionally contained in 100 parts by weight of the mixture prepared through the gelling agent mixing step.
A method for producing a health functional food for enhancing stamina in companion animals containing eel extract, characterized in that the above-mentioned obesity-suppressing composition is composed of a mixture of cissus extract, garcinia, L-carnitine, and green tea catechin in a weight ratio of 1:1:1:1.