KR20190001694A - Functional pet food to prevent dental calculus and plaque and method for producing the same - Google Patents

Abstract

The present invention relates to a snack for preventing dental calculus and dental plaque in pets, and a method for manufacturing the same. According to the present invention, the snack for preventing dental calculus and dental plaque of pets comprises: 200-300 parts by weight of ground meat; 0.7-2.4 parts by weight of a functional additive; 18-22 parts by weight of vegetables; 28-32 parts by weight of tofu; and 40-70 parts by weight of eggs. In the method for manufacturing the snack for preventing dental calculus and dental plaque in pets, the ground meat and the functional additive are mixed, then tofu and cabbages minced after being parboiled in hot water are mixed, then eggs are added so that a mixture in a paste form can be kneaded. The dough is molded into certain size and shape and dried to be completed, or the mixture in the paste form is vacuum-packaged and frozen rapidly to be completed.

Description

TECHNICAL FIELD [0001] The present invention relates to a snack for preventing petal stones and plaque,

The present invention relates to a snack for preventing pet stones and plaque and a preparation method thereof and more particularly to a snack for prevention of dental plaque and plaque of a pet, , Stamina powder, stevia powder, and pasta powder mixture of vegetable, tofu and egg for supplement of nutritional ingredients. By improving the pet's energy, it can prevent tartar and plaque, The present invention relates to a snack for preventing dental plaque and plaque in a pet, which can prevent and treat inflammatory diseases of digestive organs by improving antioxidant and antifungal properties, and a method for producing the same.

The so-called "Banso", which breeds companion animals such as dogs and cats, has been steadily increasing worldwide.

It is very important for pet health to prevent plaque and tartar buildup for pet dental health while raising pets or to remove accumulated tartar.

As a result of the carbohydrate metabolism of Streptococcus mutans to produce large amounts of lactic acid, the plaque forms a colony by adherence of bacteria in the oral cavity to the adhesive glycoprotein coating on the tooth surface, , Which causes dental caries by demineralizing the tooth surface.

Calcite is a calcified tooth that is deposited on the surface of the teeth and supplied with minerals from saliva and blood. Calcite can give mechanical stimulation directly to the gingiva, and there is always a bacterial plaque on the rough surface, which causes inflammation and is an important local cause of periodontal disease.

In order to keep pets, supplementary nutrients such as minerals and vitamins should be ingested in addition to essential nutrients such as protein, fat, and carbohydrates. There are many related products developed in response to this. In this reality, the pet has a problem that the excessive intake of nutrients causes obesity, plaque, calculus and tooth decay.

In the pet, the teeth become yellowish throughout the tooth, and the calculus is piled up near the gums, which is also a cause of bad breath and bad breath. Also, leaving teeth and tartar can cause tooth decay and tooth decay.

Because pets can not manage teeth and mouth by themselves, it is accompanied by the inconvenience that the breeder must periodically brush his teeth. If such management is neglected, plaque and calculus are generated and scaled as a veterinary treatment method in a veterinary hospital. This is not preferable from the viewpoints of health and economic cost of pets.

As the pet food market develops, there are a wide variety of chemical and biological agents to remove tartar from the natural materials, such as pet dental calculi, ancillary equipment that can reduce the plaque and edible products and tartar Have been proposed and attempts have been made to improve the health status of pets.

For example, the usual way of delaying the process of forming calculus in a pet or mechanically removing dental plaque from the teeth has been provided in the form of relatively hard gums in animals.

For example, a functional gum for cleaning a pet's teeth is a pet gum that has at least one space for enclosing pet toothpaste, insect repellent or nutrients inside the gum, .

These pet gums are capable of removing plaque through physical abrasion such as chewing and bite, which can remove plaque and calculus, but it can sometimes damage gums and teeth.

In addition, when broken by excessive or repetitive chewing action, most pets are likely to swallow broken pieces due to low cognitive ability to objects, which can cause dangerous situations such as causing digestive damage or damaging internal organs.

Recently, edible chewing gum made by compression molding using gluten or starch has begun to improve.

Glucose, starch, and other edible chewing gum have a functional aspect such as providing nutrients that are not satisfactory for a product that meets a variety of pet breeding needs.

Also, since they are produced by the compression molding method, they are relatively hard and swallowed as they are, resulting in diseases such as digestive disorders or even death in severe cases.

On the other hand, Korean Patent Publication No. 547194 suggests a feed for dog snacks and a method for preparing the same, but this is limited to snack foods that supply nutrients necessary for pets, and a solution for oral hygiene such as prevention of plaque and tartar I can not present it.

Accordingly, there is a demand for a pet product having diverse functionalities capable of supplying various nutrients necessary for a pet while being easily extinguished, and capable of removing plaque, calculus and bad breath.

KR 10-2016-0057074 A (June 27, 2016) KR 10-1480676 B1 (Dec. 30, 2014) KR 10-1069862 B1 (September 27, 2011)

The present invention has been made to solve the problems of the dental hygiene auxiliary products for pet described above, and as a result, it has been found that, by using raw materials having superior functionality and nutritional content, The present invention has the effect of preventing plaque, calculus and bad breath from being removed and at the same time preventing the invention of visceral diseases.

It is an object of the present invention to provide a method and a device for reducing the number of plaques and calculus in the process of eating pet food using natural materials as the breeding of pets is increasing worldwide and the market for pets is developed To provide a functional homemade snack.

Another object of the present invention is to provide a functional snack for a pet which removes the pet's plaque, tartar, and bad smell, and also provides a functional snack for a pet having an antioxidant antifungal function by using the above- And a method of manufacturing the same.

The objects and technical objects of the present invention are not limited to the technical problems described above. Accordingly, it is to be understood by those skilled in the art that the present invention is not limited to the above-described embodiments.

Technical features of the snack for preventing tartar and plaque of pet to achieve the object intended by the present invention are as follows: 200-300 parts by weight of ground meat, 0.7-2.4 parts by weight of functional additive, 18-22 parts by weight of vegetable, 28 to 32 parts by weight, and 40 to 70 parts by weight of eggs.

The crushed meat is selected from duck meat, chicken meat, turkey meat, beef, pork and mutton.

The functional additive may be selected from at least one of wisteria powder, oat powder, marigold powder, and stevia powder, and the plurality of functional additives may be blended in an even ratio.

Preferably, the functional additive comprises 0.3 to 0.7 parts by weight of the powder, 0.2 to 0.6 parts by weight of the finely divided powder, 0.1 to 0.5 parts by weight of the powder, and 0.1 to 0.5 parts by weight of the powder of stevia.

The vegetable may be selected from cabbage, lettuce, lettuce, and cabbage.

Further, the molded article according to the step S600 has a total moisture content of 60 to 70% by weight.

In order to achieve the object of the present invention, there is provided a method of manufacturing a snack for preventing pet stones and plaque, comprising the steps of softening meat (S100) by immersing the ground meat in a vinegar for 15 to 25 minutes, Wow; A first mixing step (S200) of removing the water of softened ground meat in the softening step (S100), and then mixing at least one functional additive selected from wasted powder, hemp seed powder, marigold powder and stevia powder; A head crushing step (S300) of removing the base of the tofu and crushing it by boiling in boiling water at 100 DEG C for 5 to 20 minutes; A vegetable compaction step (S400) in which the vegetable is boiled in boiling water at 100 DEG C for 8 to 2 minutes; The tofu prepared in the step S300 and the mixed vegetables prepared in the step S400 are added to the mixture prepared in the primary mixing step S200 and the mixture is kneaded into a paste state after the eggs are kneaded. )Wow; A forming step S600 of shaping the pasty mixture in which dough is completed in the secondary mixing step S500 into a predetermined size and shape; And drying the kneaded product at the molding step S600 at 75 to 80 DEG C for 7 to 9 hours (S700).

In order to achieve the object of the present invention, another method of preparing snacks for preventing pet stones and plaque is to soften the meat by immersing the ground meat in the vinegar for 15 to 25 minutes, (S100); A first mixing step (S200) of removing the softened dough-ground meat in the softening step (S100) and then mixing at least one functional additive selected from waxy powder, hemp kernel powder, marigold powder and stevia powder; A head crushing step (S300) of removing the base of the tofu and crushing it by boiling in boiling water at 100 DEG C for 5 to 20 minutes; A cabbage compaction step (S400) in which vegetables are boiled for 8 to 2 minutes in boiling water at 100 占 폚; The tofu prepared in the step S300 and the finely prepared cabbage prepared in the step S400 are added to the mixture prepared in the primary mixing step S200 and the mixture is kneaded in a paste state after the eggs are kneaded )Wow; A forming step S600 of shaping the pasty mixture in which dough is completed in the secondary mixing step S500 into a predetermined size and shape; A packaging step (S800) of vacuum-packing the pasty mixture formed in the molding step (S600);

Further comprising rapidly freezing the vacuum packed mixture at -30 to -50 ° C for 24 to 48 hours in the packaging step (S800).

The type of the pet is not specified. In the present invention, the term "pets" refers mainly to dogs and cats, but is not limited thereto, and may include all breeding animals such as guinea pigs, hamsters, turtles, hedgehogs, rabbits, rats and rodents.

The content of the crushed meat, the functional additive, the tofu and the egg of the present invention may be 200-300 parts by weight of the ground meat, 0.7-2.4 parts by weight of the functional additives, 22 to 32 parts by weight of tofu, and 40 to 70 parts by weight of eggs.

When the crushed meat is more than 300 parts by weight, the function of the functional additive and the vegetable is deteriorated. When the crushed meat is less than 200 parts by weight, the protein supply is insufficient and the mixing ratio of the functional additive and the vegetable is relatively increased .

When the amount of the functional additive is more than 2.4 parts by weight, the content of the functional additive is more than the content capable of ensuring optimal functionality, and the antioxidant and antifungal activity are ineffective, and the flavor of the ground meat is lowered, The flavor of crushed meat can be improved, but the antioxidant and antifungal efficacy are reduced.

When the amount of the vegetable is greater than 22 parts by weight, the function of the protein and the functional additive is deteriorated. When the amount of the vegetable is less than 18 parts by weight, the function of promoting the excretion and excretion of the vegetable is decreased. In addition, if the content is outside the range of 18 to 22 parts by weight, it may be difficult to form and manufacture a paste-like mixture due to an imbalance in moisture content.

The protein content of the ground meat is lowered when the amount of the tofu is more than 32 parts by weight, the supply amount of the vegetable protein is decreased when the amount is less than 29 parts by weight, and the composition of the paste-like mixture is caused by the imbalance of the moisture content outside the range of 28 to 32 parts by weight It may be difficult to manufacture.

When the amount of the egg is more than 70 parts by weight, the flavor specific to the egg is increased, and the degree of preference is lowered. When the amount is less than 40 parts by weight, the specific flavor is decreased, . In addition, if the amount is outside the range of 40 to 70 parts by weight, it may be difficult to form and manufacture the paste-like mixture due to the imbalance of the moisture content.

The crushed meat is preferably duck meat.

Duck meat contains unsaturated fatty acids, which is good for skin and blood vessel health. The protein rich in ducks restores energy and helps regenerate hair, skin, and nails. It is rich in iron, vitamin C, and vitamin B to lower blood cholesterol and smooth blood flow. In addition, it is an especially alkaline food that prevents acidification, and it has a lecithin ingredient, so it has the effect of eliminating toxins accumulated in the body.

As a functional additive, Gwak is known as Agastache rugosa (Fisch. Et Meyer) O. Kuntze. It is also called Lamiaceae and also called Bacillus. Leafy stems are used as medicinal materials, sometimes with buds. The diameter of stem is about 5mm and the height is 20 ~ 30cm. There is a peculiar smell and the taste is dumb. It is known that it is effective for the treatment of diabetes, hepatitis, hypertension and digestive diseases by using antioxidant and antifungal action in western countries. According to a study on the inhibition of inflammatory cell active substances by using the extract of Wakakai, Kwakyeong showed little cytotoxicity, inhibited the phosphorylation of MAPKs, inhibited the degradation of Ik-Ba, inhibited NO and cytokine ), Which is known to have an anti-inflammatory effect.

Also, as a functional additive, it is called "Danny" in Myanmar. It is peeled off and cleaned. It is 2mm in thickness, 1cm in width, 10cm in length I cut it into and out of the country, and then I registered it as a trademark called Hoojjun, which was cut into salt water made by loosening the natural salt and dried. Chungnam National University Agricultural Research Institute of the ingredients of the 100 g of 100 g of polyphenol was found to contain 17,740 mg of polyphenols. Also, the amount of saponin contained in ginseng is 2.5 times that of ginseng and it contains about 10,000 mg per 100 g of ginseng. Myanmar first saw Myanmar treat gingival inflammation with Danse's peduncle, and developed antioxidant ability through the analysis of the components of a recognized research institute. It was found that the efficacy of reflux esophagitis, gingival inflammation, hypertension, It can also be seen from the experimental results.

It is also called portulaca oleracea L, which is used as a functional additive. It is also known as a pair of leggings because the leaf shape is similar to that of a horse. It has antipyretic, detoxifying, and hemostatic effects and is used for bacterial dysentery, boils, fever, cervical lymphadenitis, eczema, fever and uterine bleeding.

The results of the study on the inhibition effect of periodontal disease on ethanol extracts showed that the degree of inflammation of periodontitis was inhibited by ingestion and that the amount of immune cells relative to leukocytes in blood was changed.

Stevia, which is used as a functional additive, is a scientific name Stevia rebaudiana, and the genus Stevia is a botanist and a physician PJ. It was derived from the name of Esteve. It grows about 60 ~ 90cm in height and is an evergreen perennial plant. The mainly used part is leaf and the length of leaf is about 5 ~ 6cm. According to the anti-inflammatory effect of Stevia leaf, methanol extract of Stevia leaf did not show cytotoxicity in the concentration range of 3 ~ 100 ㎍ / ㎖, and the expression of NO and iNOS protein was inhibited by concentration , Inhibited the expression of inflammatory cytokines and inhibited the phosphorylation of MAPK, suggesting the possibility of development of new medicines for the prevention and immunotherapy of acute inflammatory diseases.

Cabbage, cabbage, lettuce, lettuce, and cabbage are among the vegetables selected from the scientific name Brassica oleracea var. capitate L. Cabbage contains proteins, carbohydrates, minerals, and vitamins A, B1, B2, C, and K. The protein contains lysine, which is an essential amino acid. It also contains antioxidant beta-carotene and vitamin C, dietary fiber to prevent colon cancer, chlorophyll to prevent damage to genes, and sterols, such as sterols, which can be useful for pets snacks.

Tofu is 84kcal per 100g, 82.8% moisture and 9.2g protein, so it is rich in protein and low in calories, so it provides good nutrients and it is rich in water and provides suitable physical properties for producing paste-like mixture.

According to the present invention, since it is provided as a snack that can replace pet feed, it can be easily manufactured and molded so that it can function not only in dental health, but also in animal fats and vegetable proteins, dietary fiber, antioxidant and antifungal functions And thus contributes to the health of the pet.

According to the present invention, it is possible to supply the vegetable protein through the tofu while feeding the animal protein with the crushed meat and the egg, and the cabbage can be supplemented with beta carotene and vitamin C which can be deficient in the animal and vegetable protein, It is possible to provide a snack for a pet which can supplement dietary fiber for the pet.

In addition, by providing a snack by a paste-like dough mixture in which an antioxidant or an antifungal function is combined with an animal protein, vegetable protein and vegetable balanced nutrients, and an antifungal function, It is possible to prevent plaque and various oral diseases including periodontitis by preventing plaque and calculus in the course of taking snacks while maintaining health, and to prevent and treat inflammatory diseases of digestive organs.

1 is a flowchart showing a manufacturing process according to an embodiment of the present invention.
2 is a flowchart illustrating a manufacturing process according to another embodiment of the present invention.
FIG. 3 is a photograph showing a tooth state of about 2 weeks in the first group according to the embodiment of the present invention. FIG.
FIG. 4 is a photograph showing a tooth state of about 2 weeks in the second group according to the embodiment of the present invention. FIG.

The features and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

Before describing the embodiments of the present invention, the application of the present invention is not limited to the details of the configurations and arrangements of the components described in the following embodiments or shown in the drawings. The present invention may be embodied and practiced in other embodiments, and may be carried out in various ways.

In addition, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings, and the inventors shall, in order to best explain the inventive terms and concepts in the best mode, And shall be interpreted as being based on the meaning and concept of conformity.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. It should be understood that there may be many equivalents and variations.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope or spirit of the invention as disclosed in the accompanying claims. Various modifications and changes are possible within the scope.

Hereinafter, embodiments of the present invention will be described.

The snack for preventing dental plaque and plaque of the pet according to the embodiment of the present invention is 200-300 parts by weight of crushed meat, 0.7-2.4 parts by weight of functional additives, 18-22 parts by weight of vegetables, 28-32 parts by weight of tofu, And 40 to 70 parts by weight of a paste-like mixture.

Preferably, the crushed meat is selected from frozen ground meat, and the functional additives are selected from the group consisting of Kwak, Hwangjun, Maji and Stevia, and the vegetables are selected from cabbage, lettuce, lettuce and cabbage, Is selected.

FIG. 1 is a flowchart showing a process of manufacturing a snack for preventing dental plaque and plaque of a pet according to the present invention.

The method of manufacturing a snack for preventing pet dental plaque and plaque referred to in this figure includes: a softening step (S100) of soaking ground meat in vinegar for 15 to 25 minutes to soften the meat; A first mixing step (S200) of removing the water of softened dough ground meat in the softening step (S100) and mixing the functional additives; A head crushing step (S300) of removing the base of the tofu and crushing it by boiling in boiling water at 100 DEG C for 5 to 20 minutes; A vegetable compaction step (S400) in which the vegetable is boiled in boiling water at 100 DEG C for 8 to 2 minutes; The tofu prepared in the step S300 and the mixed vegetables prepared in the step S400 are added to the mixture prepared in the primary mixing step S200 and the mixture is kneaded into a paste state after the eggs are kneaded. )Wow; A forming step S600 of shaping the pasty mixture in which dough is completed in the secondary mixing step S500 into a predetermined size and shape; And drying the kneaded product at the molding step S600 at 75 to 80 DEG C for 7 to 9 hours (S700).

Snacks were prepared according to the following procedure to prevent plaque and plaque of the pet.

A. Example 1

1. Preparation of ground meat (S100)

Select duck meat, chickens, turkeys, beef, pork, and lamb from a selection of duck meat, soak in tap water for 1-2 hours to remove petechiae and debris, then grind and grind in a meat compaction machine to soften the meat , The ground duck meat is soaked in vinegar for 15 ~ 25 minutes to further soften the meat and remove the water.

2. Primary mixing (S200)

To the 250 g of the duck meat prepared in the step (S100), 0.5 g of the wax powder, 0.4 g of the finely ground powder, 0.3 g of the gum arabic powder and 0.3 g of the stevia powder are mixed as a functional additive and aged for 2 to 3 hours.

3. Tofu crushing (S300)

Freshly prepared tofu is immersed in water for 3 to 6 hours to remove the base, boiled in boiling water at 100 ° C for 15 to 25 minutes, boiled in water, crushed in a grinder or wrapped in cloth, and then crushed to obtain a tofu crushed product.

4. Vegetable Grinding (S400)

Choose cabbage, lettuce, lettuce, and cabbage from cabbage, lettuce, cabbage, select the cabbage, clean it in tap water, boil in boiling water at 100 ° C for 8 to 12 minutes, cut in a grinder or cut with knife to obtain cabbage.

5. Secondary mixing (S500)

251.5 g of the primary mixture prepared in the above step S200, 30 g of the two pulverized products prepared in the above step S300 and 20 g of the cabbage ground preparation prepared in the above step S400 are first mixed, then 55 g of the egg is added, Prepare a paste-like secondary mixture by kneading for ~ 20 minutes.

6. Molding (S600)

9.5 g of the paste-like secondary mixture prepared in the above step (S500) is rolled up in a circular shape and pressed flat like a tteokgalbi

7. Drying (S700)

In step S600, the kneaded product is dried in a drier at a temperature of 65 to 75 ° C for 7 to 9 hours to prepare a snack for preventing petal stones and plaque.

FIG. 2 is a flowchart showing another embodiment of a process for manufacturing a snack for preventing tartar and plaque of a pet according to the present invention.

The method of manufacturing a snack for preventing dental plaque and plaque of a pet, which is referred to in this figure, further includes a step of storing a molded product of the above-described embodiment for a long period of time.

That is, a method of manufacturing a snack for preventing dental plaque and plaque of a pet, which is referred to in FIG. 2, comprises: a softening step (S100) in which ground meat is soaked in vinegar for 15 to 25 minutes to soften the meat; A first mixing step (S200) of removing softened dough-ground meat in the softening step (S100) and mixing with the functional additives; A head crushing step (S300) of removing the base of the tofu and crushing it by boiling in boiling water at 100 DEG C for 5 to 20 minutes; A cabbage compaction step (S400) in which vegetables are boiled for 8 to 2 minutes in boiling water at 100 占 폚; The tofu prepared in the step S300 and the finely prepared cabbage prepared in the step S400 are added to the mixture prepared in the primary mixing step S200 and the mixture is kneaded in a paste state after the eggs are kneaded )Wow; A forming step S600 of shaping the pasty mixture in which dough is completed in the secondary mixing step S500 into a predetermined size and shape; A packaging step (S800) of vacuum-packing the pasty mixture formed in the molding step (S600); Further comprising rapidly freezing the vacuum packed mixture at -30 to -50 캜 for 24 to 48 hours in the packaging step (S800).

B. Example 2

The second embodiment includes the same manufacturing process as the first embodiment described above.

That is, the process of obtaining the dried molded product according to the preparing step (S100) to the drying step (S700) of grinding meat is performed in the same manner.

1. Preparation of ground meat (S100)

Select duck meat, chickens, turkeys, beef, pork, and lamb from a selection of duck meat, soak in tap water for 1-2 hours to remove petechiae and debris, then grind and grind in a meat compaction machine to soften the meat , The ground duck meat is soaked in vinegar for 15 ~ 25 minutes to further soften the meat and remove the water.

2. Primary mixing (S200)

To the 250 g of the duck meat prepared in the step (S100), 0.5 g of the wax powder, 0.4 g of the yogurt powder, 0.3 g of the gum arabic powder and 0.3 g of the stevia powder are mixed as a functional additive and aged for 2 to 3 hours.

3. Tofu crushing (S300)

Freshly prepared tofu is immersed in water for 3 to 6 hours to remove the base, boiled in boiling water at 100 ° C for 15 to 25 minutes, boiled in water, crushed in a grinder or wrapped in cloth, and then crushed to obtain a tofu crushed product.

4. Vegetable Grinding (S400)

Choose cabbage, lettuce, lettuce, and cabbage from cabbage, lettuce, cabbage, select the cabbage, clean it in tap water, boil in boiling water at 100 ° C for 8 to 12 minutes, cut in a grinder or cut with knife to obtain cabbage.

5. Secondary mixing (S500)

251.5 g of the primary mixture prepared in the above step S200, 30 g of the two pulverized products prepared in the above step S300 and 20 g of the cabbage ground preparation prepared in the above step S400 are first mixed, then 55 g of the egg is added, Prepare a paste-like secondary mixture by kneading for ~ 20 minutes.

6. Molding (S600)

9.5 g of the paste-like secondary mixture prepared in the above step (S500) is rolled up in a circular shape and pressed flat like a tteokgalbi

7. Drying (S700)

In step S600, the kneaded material is dried in a drier at a temperature of 65 to 75 DEG C for 7 to 9 hours to obtain a molded article.

8. Vacuum packaging (S800)

The molded article manufactured in the step S700 is vacuum-packed in a vacuum packaging machine.

9. Rapid freezing (S900)

In the step S800, the vacuum packed molding is rapidly frozen at -30 to -50 DEG C for 24 to 48 hours.

A pet snack, which is manufactured as described above to prevent tartar and plaque, is usually stored and circulated in a refrigerator below -10 ° C. When it is fed to pets, it is thawed and then fed.

The following experiments were carried out to examine the degree of suppression of the formation of calculus and plaque in the snack for preventing the plaque and plaque of the pet manufactured according to the embodiment of the present invention.

In order to carry out these experiments, twelve dogs were divided into six groups, namely, first and second groups. In the first group, only general food was administered. In the second group, the general food and the functional snack according to the present invention ≪ / RTI >

Fifteen days before the start of the experiment, the feed was fed to the first group and the second group according to the usual feeding time. Feeds were increased by 10g / kg based on 42g / kg of feed, and 2.5g / kg of snack was fed for group 2.

Basic information for each group  group Bell gender month Weight (kg) Neutralization Group 1 Chihuahua Number 1 year 8 months 2.73 o poodle Number 1 year 4 months 7.3 o Dachshund Number 6 years 12.7 o poodle Number 5 months 4.3 o Border Collie Number 1 year 2 months 14 x poodle cancer 5 months 3.5 x Group 2 Sichuan Number 2 years 5 months 7.86 o Yorkshire Terrier Number 11 months 1.77 o poodle Number 5 months 4.45 o Shiva Number 10 months 9.56 o poodle cancer 10 years 5.21 x Sichuan cancer 1 year 2.97 x

For the purpose of the experiment and the measurement, the period for confirming the reduction of plaque and calculus was defined as 2 weeks. The method of confirming the decrease was divided into 0 ~ 4 stages according to the accumulation state of the plaque and plaque in the oral cavity, After the 2-week experiment, the oral condition was photographed again and the steps were divided according to the plaque and accumulation status of the calculus, and then the plaque and scale status of the calculus and the degree of change were confirmed. The results are shown in Table 2 and Table 3 .

Index of calculus score Coverage Thickness 0 If there is no plaque
1 Quarts cover less than 1/4 of tooth surface
2 The tartar covers 1/4 to 2/4 of the tooth surface
3 Calculation covers 2/4 to 3/4 of tooth surface
4 Quarts cover over 3/4 of the tooth surface 1 Light = Calculation thickness less than 0.5mm
2 Medium = tartar thickness between 0.5 and 1.0 mm
3 Heavy = less than 1.0 mm in calculus thickness

 Index of scoring scores Coverage Thickness 0 If there is no plaque
1 The plaque covers less than 1/4 of the tooth surface
2 The plaque covers 1/4 to 2/4 of the tooth surface
3 The teeth cover 2/4 to 3/4 of the tooth surface
4 The plaque covers over 3/4 of the tooth surface 1 Light = pink to light red
2 Medium = Red
3 Heavy = dark red

The tartar index is obtained by the following equation (1).

[Equation 1]

The sum of CI (plaque index) = (Coverage x Thickness) / Total number of teeth examined

The plaque index is obtained by the following equation (2).

[Equation 2]

Pl (plaque index) = (Coverage x Thickness) / total number of teeth examined

This experiment was conducted to evaluate the reduction of calculus and plaque by snacking. The photographs were taken 2 weeks before and 2 weeks after feeding for 2 weeks, feeding only feeds as a control group, and compared using the indicators.

Group 1 was the control group, and only the diet and chitosan and plaque were formed in the teeth. Control groups did not confirm the degree of change on the surface. However, as a result of sensory evaluation, it was confirmed that most of the experimental dogs had increased plaque and plaque on teeth. One of the control group showed the most change, and the teeth were the youngest and the teeth were not permanent, but many teeth and plaques were seen as shown in Fig.

Group 2 was fed with the same feed as the control group and supplemented with 2.5 g per 2 kg of snack. When measured on the surface, the accumulation of plaque and plaque on the surface of all the specimens did not change significantly. However, when checked by sensory evaluation, it was confirmed that plaque and calculus decreased remarkably in most dogs.

The results on the ground are shown in Table 4 below.

Indicator results of experimental dogs Experimental group Experimental dogs (breed, months, neutering) 2 weeks ago after 2 weeks Group 1 Chihuahua, 1 year 8 months, O One One Poodle, 1 year 4 months, O 0 0 Dachshund, 6 years, O 2 2 Poodle, 5 months, O One One Border Collie, 1 year 2 months, X One One Poodle, 5 months, X One One Group 2 Shichu, 2 years 5 months, O 0 0 Yorkshire Terrier, 11 months, O 2 2 Poodle, 5 months, O One One Shiva dog, 10 months, O One One Poodle, 10 years, X 3 3 Shichu, 1 year, X One One

The present invention aims to improve oral health by reducing petal calculus and plaque through snacking. In order to establish the same oral environment in male beagle dogs weighing 10 ~ 12kg and 12 ~ 16 months of age, we used healthy teeth and gingiva to remove plaque and plaque from the teeth (experimentally induced periodontal disease in beagle dogs, 2012) The root surface balloon was performed. The experimental animals were fed one cage in each cage under the same conditions. Feeds were fed twice daily for commercial dog food (Hill`s Pet Nurrition, Inc. USA) and free of water.

Similar to Kim Jung Hyun et al. (2005), we examined 40 beagle dogs (28 males and 12 females) that were clinically diagnosed as healthy in the whole body physical examination in the case of plaque, calculus and gingivitis in Beagle dogs. The average weight of beagle dogs was 9.5 kg and the average age was 2 years.

Through accumulation, neither the first group nor the second group could confirm the change. However, we could confirm the change of tartar and plaque when we checked by sensory test. This indicated the possibility of reduction of calculus and plaque through snacks made with Kwakyang, Haejukun, Machi, and Stevia which were used to reduce plaque and plaque.

The present invention has been described with reference to preferred embodiments thereof.

The embodiments described herein relate to one preferred embodiment of the present invention and are not intended to represent all of the technical ideas of the present invention and thus various equivalents and modifications may be made thereto I must understand.

Therefore, it is intended that the present invention covers the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents. There may be embodiments in which various modifications and changes are possible.

Claims (7)

Wherein the mixture is a paste-like mixture comprising 200-300 parts by weight of ground meat, 0.7-2.4 parts by weight of functional additives, 18-22 parts by weight of vegetables, 28-32 parts by weight of tofu, and 40-70 parts by weight of eggs. And snacks to prevent plaque.
The method according to claim 1,
The crushed meat,
A snack to prevent tartar and stomatache in a pet, characterized by the selection of duck meat, chicken meat, turkey, beef, pork, or mutton.
The method according to claim 1,
In the functional additive,
Wherein at least one selected from the group consisting of a waxy powder, a gruel powder, a gruel powder and a stevia powder is selected, and a plurality of functional additives are compounded in an equal ratio.
The method according to claim 1,
Preferably,
Cabbage, lettuce, lettuce, and cabbage are selected.
The method according to claim 1,
In the step S600,
Wherein the total moisture content is 60 to 70% by weight.
A softening step (S100) in which ground meat is soaked in vinegar for 15 to 25 minutes to soften the meat;
A first mixing step (S200) of removing the water of softened dough ground meat in the softening step (S100) and mixing the functional additives;
A tofu crushing step (S300) in which the base of the tofu is removed and crushed by boiling in boiling water at 100 DEG C for 5 to 20 minutes;
A vegetable compaction step (S400) in which the vegetable is boiled in boiling water at 100 DEG C for 8 to 2 minutes;
The tofu prepared in the step S300 and the mixed vegetables prepared in the step S400 are added to the mixture prepared in the primary mixing step S200 and the mixture is kneaded into a paste state after the eggs are kneaded, );
A shaping step (S600) of shaping the pasty mixture in which dough is completed in the secondary mixing step (S500) into a predetermined size and shape;
And drying (S700) the kneaded product formed at the forming step (S600) at 75 to 80 DEG C for 7 to 9 hours (S700).
A softening step (S100) in which ground meat is soaked in vinegar for 15 to 25 minutes to soften the meat;
A first mixing step (S200) of removing the water of softened dough ground meat in the softening step (S100) and mixing with the functional additives;
A tofu crushing step (S300) in which the base of the tofu is removed and crushed by boiling in boiling water at 100 DEG C for 5 to 20 minutes;
Cabbage compaction step (S400) in which the vegetables are boiled for 8 to 2 minutes in boiling water at 100 占 폚;
The tofu prepared in the step S300 and the finely prepared cabbage prepared in the step S400 are added to the mixture prepared in the primary mixing step S200 and the mixture is kneaded in a paste state after the eggs are kneaded );
A shaping step (S600) of shaping the pasty mixture in which dough is completed in the secondary mixing step (S500) into a predetermined size and shape;
A packaging step (S800) of vacuum-packing the pasty mixture formed in the molding step (S600);
Further comprising rapidly freezing the vacuum-packed mixture at -30 to -50 DEG C for 24 to 48 hours in the packaging step (S800). .

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