KR20190006238A - Manufacture of dog's gum - Google Patents

Abstract

The present invention relates to a method for manufacturing dog gum using pigskin. More particularly, the present invention relates to a method for manufacturing dog gum, which is a pet dog snack, using pigskin processed without additives. The method for manufacturing dog gum using pigskin according to the present invention comprises: a first step of pretreating the pigskin; a second step of washing the pretreated pigskin; a third step of heating the washed pigskin; a fourth step of cooling the heated pigskin; a fifth step of crushing the heated pigskin to manufacture crushed pigskin products; a sixth step of stirring the crushed pigskin products with heating at a temperature of 30°C or higher and 40°C or lower; a seventh step of shaping the stirred crushed pigskin products into a tube shape to manufacture a product; an eighth step of cooling the product; and a ninth step of drying the product.

Description

{Manufacture of dog's gum}

More particularly, the present invention relates to a method for producing a dog snack food using a processed pork without the addition of additives for sticking.

According to recent research, the size of the animal-related market is increasing year by year to 900 billion won in 2012, 1.8 trillion won in 2015 and 2.3 trillion won in 2016. It is expected to reach 5.8 trillion won in 2020. This is due to the phenomenon of low fertility and aging and the related market is rapidly growing. In particular, the demand for food for companion animals is growing at the fastest rate. Gum is for the health and entertainment of companion animals and is a representative item of companion animal food group.

Gum is a toy and snack that is manufactured so that dogs can chew or eat. Dogs are able to remove tartar in the teeth naturally by chewing gum. Especially, it helps to relieve stress and relieve paws of dogs that started to gag at 4 months of age.

However, the conventional gum is generally processed into bovine husks, and there is no case in which the gum is manufactured by using the bovine plant.

Korean Patent Publication No. 10-2000-0053711

SUMMARY OF THE INVENTION The present invention has been devised to solve the problems described above, and an object of the present invention is to provide a chewing gum for dogs which is easy to maintain its shape by pulverization after heating it and does not require the addition of various additives for maintaining its shape .

It is therefore to be understood that the technical scope of the present invention is not limited to the above-mentioned technical problems and other technical problems which are not mentioned can be clearly understood by those skilled in the art from the following description .

According to the present invention, there is provided a method for manufacturing a canopy using a poultice comprising the steps of: a first step of pretreating a poultry; a second step of washing the poultry preprocessed; a third step of heating the washed poultry; A fifth step of pulverizing the heated pork to produce a pork lozenge; a sixth step of stirring the pork lozenge while heating at a temperature of 30 ° C or more and 40 ° C or less; A seventh step of shaping the pulverized pork pulp into a tube shape to produce a molded product, an eighth step of cooling the molded product, and a ninth step of drying the molded product.

The first step is characterized by removing the fat layer in the pork fat and treating with hydrogen peroxide.

In the third step, the pans are heated at a temperature of 70 ° C or more and 80 ° C or less.

The fourth step is characterized by cooling at a temperature of 0 ° C or more and 15 ° C or less.

The sixth step is characterized in that the ground pork is stirred while being heated at a temperature of 30 ° C or higher and 40 ° C or lower.

According to the solution of the above-mentioned problem, the method of manufacturing a poultry gum using the poultice according to the present invention has the effect of manufacturing a poultry gum by using only poultry without additives added for maintaining the shape.

FIG. 1 is a view showing a first preferred embodiment of a method for producing a gum using a poultice of the present invention
2 is a view showing a second preferred embodiment of a method for producing a gum using a poultice of the present invention.
FIG. 3 is a view showing a third preferred embodiment of a method for producing a dog gum using a poultice of the present invention
FIG. 4 is a view showing a second comparative example for comparing the method for producing a goat gum using the present invention
FIG. 5 is a view showing a molding process of a first preferred embodiment of a method for producing a cane using a poultice of the present invention. FIG.
FIG. 6 is a view showing a molding process of a first comparative example for comparing a method of manufacturing a dog gum using a poultice of the present invention. FIG.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

First, a method of manufacturing a gum using a pork fry will be described.

≪ Preparation method of dog gum using noodles >

First, in the first step (S1), the poultry is pretreated.

Specifically, the fat layer and hair of the pork flesh are cleanly removed and hydrogen peroxide is treated for bleaching effect. In particular, the fat layer must be completely removed from the poultry. When the fat is contained in the preparation of the gum, the dryness is not completely achieved, which causes a problem in that it causes the rancidity and the degeneration in the future. In addition, if the fat layer is not completely removed from the poultry, the desired shape of the tube is not achieved during the tube-shaped molding process.

The pork can be used in various parts of the pig, and it is more preferable to use the pork loin. This is because the fat layer is small and the boundary is clear and easy to separate.

Next, in the second step (S2), the poultry is washed.

Specifically, the poultice pretreated in the first step is cleaned and prepared.

Next, in the third step (S3), the pans are heated.

Specifically, the poultice washed in the second step is heated.

The main component of the pork is collagen, which is characterized by very sensitive temperature. Therefore, the temperature and time conditions for heating the pork are very important. By heating the pork loin, the subsequent grinding process proceeds smoothly, and the shape retentivity of the pork loaf obtained after the grinding is high, so that the molding can be effectively performed.

It is most preferable that the temperature condition in the heating process of the flour is not less than 70 ° C and not more than 80 ° C. If the temperature is lower than 70 ° C, it takes a long time to sufficiently heat the pans, resulting in poor working efficiency. If the temperature is higher than 80 ° C, the pans are excessively melted and can not be molded in the future.

In addition, the heating time of the pork varies depending on the thickness of the pork collagen, and most preferably 30 seconds to 5 minutes at a temperature of 70 ° C or more and 80 ° C or less. If the heating time is shorter than 30 seconds, the pans are not heated sufficiently, and if the heating time exceeds 5 minutes, the pans are excessively melted and the physical properties are changed in liquid form.

Next, in the fourth step (S4), the pans are cooled.

Specifically, the pork heated in the third step is cooled. At this time, cooling is performed until the temperature of the pans reaches 0 ° C or higher and 15 ° C or lower. This is to make it easy to grind the pork in the fifth step.

Next, in the fifth step (S5), pork pulp is ground to produce a pork pulp product.

Specifically, the pork chilled in the fourth step is introduced into a pulverizer to be pulverized. The pulverized poultry can be pulverized to produce pulverized poultry having a certain particle size, so that a later forming process can be effectively performed.

It is preferable that the pulverized product is pulverized into particles of 3 mm or less. This is because, when the pulverized product is molded, when the size of the pulverized product is larger than 3 mm, the adhesive strength is low and the strength is low during molding.

Next, in the sixth step (S6), the pork pulverized product is stirred.

When the pork pulverized product is stirred, a constant temperature is maintained, and the holding temperature is preferably 30 ° C or more and 40 ° C or less. This is to ensure that each particle is well adhered to each other when the pork pulverized product is molded.

When stirring is carried out at a temperature lower than 30 ° C, no adhesion of the pork crumbs occurs at all, and when the pork crumbs are agitated at a temperature of more than 40 ° C, lignification progresses, do.

Next, in the seventh step (S7), the agglomerated pork pulverized product is formed into a molded product.

Specifically, as shown in FIG. 5, the crushed pork produced in the sixth step is put into a molding machine to produce a molded article. Moldings can be made in a variety of shapes and sizes, depending on the age and weight of the dogs ingesting the dog. In the present invention, a tube is formed by a molding machine. When such a shape is produced, it is not so tangible that the dog is easily ingested.

Next, in the eighth step (S8), the molding is cooled.

Specifically, the tube-like gum is cooled.

As the mold is cooled, it gradually changes to a hard texture. The prepared gum removes tartar in the teeth of the dog while the dog is biting and ingesting it, so it has the effect of eliminating tartar and reducing bad breath.

Next, in the ninth step (S9), the cooled formed article is dried.

Specifically, when the tube-shaped gum is dried, if it is dried under the condition of the sixth step, it is kept in a tube shape as shown in FIGS. 1 to 3, but stirring is performed outside the temperature range of the sixth step In the case of drying, as shown in Fig. 4, the shape of the tube is not maintained and the skeleton is collapsed.

Hereinafter, the manufacturing process was changed to produce the gum, and the efficiency of the operation was compared.

[Comparative Example 1]

In Comparative Example 1, after the pretreated and washed ponies were crushed by pulverizing, they were dissolved by adding steam at 96 to 100 ° C for 5 minutes. The ginseng was prepared in the form of a tube using a molding machine.

[Comparative Example 2]

In Comparative Example 2, pork was pretreated, washed and then heated to a temperature of 75 캜 and pulverized. Then, it was cooled to 10 DEG C and pulverized. After grinding, the mixture was stirred while being heated to 45 캜 and then shaped into a tube shape, cut, cooled and dried.

[Comparative Example 3]

Comparative Example 3 was pretreated, washed and then heated to a temperature of 75 캜 and pulverized. Then, it was cooled to 10 DEG C and pulverized. After grinding, the mixture was stirred while being heated to 25 DEG C, and then formed into a tube shape, cut, cooled, and dried.

[Example 1]

Example 1 was pretreated, washed and then heated to a temperature of 75 캜 and ground. Then, it was cooled to 10 DEG C and pulverized. After grinding, the mixture was stirred while being heated to 30 DEG C, and then formed into a tube shape, cut, cooled, and dried.

[Example 2]

Example 2 was pretreated, washed and then heated to a temperature of 75 캜 and ground. Then, it was cooled to 10 DEG C and pulverized. After grinding, the mixture was stirred while being heated to 35 DEG C, and then formed into a tube shape, cut, cooled, and dried.

[Example 3]

Example 2 was pretreated, washed and then heated to a temperature of 75 캜 and ground. Then, it was cooled to 10 DEG C and pulverized. After grinding, the mixture was stirred while being heated to 40 DEG C, and then formed into a tube shape, cut, cooled, and dried.

type Whether the tube shape is processed Comparative Example 1 Not formed Comparative Example 2 Tube geometry not maintained Comparative Example 3 Not formed Example 1 Retain tube shape Example 2 Retain tube shape Example 3 Retain tube shape

As shown in Table 1, as shown in Fig. 6, in the case of Comparative Example 1 and Comparative Example 3, the molding itself did not flow, and in Comparative Example 2, as shown in Fig. 4, In the tube shape. In the case of Embodiments 1 to 3, as shown in Figs. 1 to 3, the tube shape is maintained.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

Claims (5)

A first step of pretreating the raw pork;
A second step of washing the pretreated rice paddy;
A third step of heating the washed pans;
A fourth step of cooling the heated pans;
A fifth step of pulverizing the heated pork to prepare a pork lozenge;
A sixth step of stirring the pork pulp with heating at a temperature of 30 ° C or higher and 40 ° C or lower;
A seventh step of molding the agglomerated pork pulverized product into a tube shape to produce a molded product;
An eighth step of cooling the molding; And
And drying the molded product in a ninth step. The method according to claim 1,
In the first step,
A method for manufacturing a dog gum using a poultice comprising the step of removing the fat layer of the pork pork and treating with hydrogen peroxide The method according to claim 1,
In the third step,
Wherein the pork is heated at a temperature of 70 ° C or higher and 80 ° C or lower. The method according to claim 1,
In the fourth step,
And cooling the mixture at a temperature of 0 ° C to 15 ° C. The method according to claim 1,
In the sixth step,
Wherein the pulverized product is stirred while being heated at a temperature of 30 ° C or more and 40 ° C or less.

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