KR20210026005A - A functional booster for pets and method thereof - Google Patents

Abstract

The present invention relates to a functional booster for companion animals and a method for manufacturing the same. More specifically, the present invention relates to a functional booster for companion animals and a method for manufacturing the same, wherein for the health and comfortable life of companion animals, the functional booster uses plant materials with functional phytochemicals among food materials with health functions to manufacture functional snacks and provide the same to companion animals, thereby being able to alleviate side effects caused by artificial additives contained in snacks.

Description

Functional booster for companion animals and manufacturing method thereof {A functional booster for pets and method thereof}

The present invention relates to a functional booster for companion animals and a manufacturing method thereof, and in detail, for the health and comfortable life of the companion animal, the present invention manufactures a functional booster using a plant material having a functional phytochemical among food materials having a health function. The present invention relates to a functional booster for companion animals that can improve side effects caused by existing artificial additives by providing them to companion animals, and a method of manufacturing the same.

Companion animals are animals raised as objects for humans to enjoy.

The number of people raising companion animals is increasing in line with the trend of deepening nuclear family due to low birth rate, aging population, and increase in single-person households.

Furthermore, the population raising companion animals as companions in life like another family is also increasing.

Among the boosters for companion animals, canned products or products with high moisture content (moisture content exceeding 50%) are generally all meat products, so the taste is very good for animals.

However, these boosters are expensive for production and packaging, and preservatives must be used to prevent spoilage and contamination, and their nutritional value per unit weight is relatively lower than that of other booster products for companion animals.

On the other hand, booster toppings, which are toppings to aid intestines and digestion of companion animals, or to strengthen nutrients on top of the basic booster, are popular, but these booster toppings are gradually added with ingredients or ingredients, and recently, mainly about the size of cereals Or, a functional topping material the size of millet is in the spotlight.

In particular, most of these boosters are developed for protein supplementation, and there is an inefficient aspect of protein supply compared to topping or the volume of the booster.

In addition, companion animals make the mental health of those who are tired of harsh social life rich and serve as companions, so the number of breeding heads is gradually increasing and the types are diversifying.

However, since companion animals mainly live in limited indoor spaces different from the natural environment, they experience a lot of stress.

In addition to boosters, pet owners tend to relieve stress by providing various snacks or to obtain surrogate satisfaction from the pet's favorite appearance.

However, in many cases, pet snacks or boosters add the maximum level of preservatives allowed.

This is a measure to extend the shelf life or prevent the product from deteriorating during the distribution process, but the companion animal that eats it often suffers from itchiness.

Therefore, in order to improve skin problems such as itching symptoms, the present invention is to provide a technology for manufacturing a functional booster using phytochemicals contained in various food materials.

In general, the metabolism that occurs in the living body decomposes the ingested material through an oxidation process and uses it for metabolism. In this oxidation process, highly reactive free radicals are generated, and when they occur in excess, it causes physiological and chemical problems.

In particular, under stressful conditions, various excessive stress-related oxidative reactions are induced, resulting in various allergic reactions including inflammation in various areas.

Various phytochemicals in plants contain antioxidants, and these antioxidants are combined with free radicals to eliminate them, so they play a role in mitigating stress-related oxidation.

Therefore, it is recommended to consume various antioxidants in order to suppress the oxidation reactions occurring in these metabolic reactions.

Since allergic reactions occur at various stages of the metabolic process, there is a limit to mitigating them with one type of antioxidant, and the antioxidant effect is increased by mixing materials containing functional substances including various antioxidants.

In order to increase the efficacy of each antioxidant, it is sometimes used after extracting and purifying each component, but it is aged at a constant temperature after sterilization by adding appropriate concentration of water, or by inoculating microorganisms such as yeast and lactic acid bacteria to ferment each phytochemical. It is also possible to use a means to increase the effect of.

In particular, the fermentation process may take a liquid fermentation method in which a large amount of water is added to ferment, or a solid fermentation method in which a limited amount of water is added to ferment may be taken.

These processes play a role in enhancing the activity of phytochemicals contained in food materials or allowing them to be well fused with each other.

The present invention relates to a method for manufacturing a functional booster for companion animals, which is manufactured to reinforce each other's functions by mixing a first material with secured safety and other vegetable materials.

Korean Registered Patent Publication No. 10-1717771

The present invention was created to solve the problems of the prior art, and the problem to be solved in the present invention is to use a plant material having a functional phytochemical among food materials having a health function for the health and comfortable life of companion animals. It is intended to improve side effects caused by artificial additives contained in existing boosters or snacks by manufacturing functional boosters and providing them to companion animals.

In order to solve the above problems, the method of manufacturing a functional booster for companion animals according to the present invention,

Functional booster that mixes vegetable materials for functional boosters in a certain ratio, adjusts the moisture content to 80-85% by adding water, and then steams and sterilizes at 90-110℃ for 1-2 hours, and then cools for 1-3 hours at room temperature. Manufacturing pre-treatment step (S100) and,

Functional booster manufacturing aging treatment step (S200) for aging the cooled functional booster vegetable material at 30 to 40°C for 3 to 7 days,

It includes a powder functional booster manufacturing step (S300) for producing a functional booster of the powder by pulverizing after drying to 15% or less moisture content at 60 ~ 70 ℃ using a dryer.

In order to solve the above problems, the method of manufacturing a functional booster for companion animals according to the present invention,

Functional booster that mixes vegetable materials for functional boosters in a certain ratio, adjusts the moisture content to 80-85% by adding water, and then steams and sterilizes at 90-110℃ for 1-2 hours, and then cools for 1-3 hours at room temperature. Manufacturing pre-treatment step (S100) and,

Using fermentation microorganisms for fermentation of the cooled functional booster vegetable material, but functional booster manufacturing solid fermentation processing step (S250) to perform fermentation at 35 to 45°C

It includes a powder functional booster manufacturing step (S300) for producing a functional booster of the powder by pulverizing after drying to 15% or less moisture content at 60 ~ 70 ℃ using a dryer.

According to the present invention, for the health and comfortable life of the companion animal, a functional booster is prepared using a plant material having a functional phytochemical among food materials having a health function and provided to the companion animal. The effect of improving the side effects caused by artificial additives is exerted.

That is, the antioxidant booster, which is a functional booster manufactured according to the present invention, can provide an effect of alleviating rash or itching because it eliminates various free radicals caused by stress generated during the oxidation process of ingested food. It can reduce the occurrence of skin rash by scratching caused by itching.

In addition, in addition to itching, it can be used as a snack additive that can improve the health of companion animals in consideration of the functionality of the food material prepared through the present invention.

When a snack containing an antioxidant booster is continuously fed, it can improve the obstacles caused by oxidative stress such as itchiness, rash, and tears, and at the same time, it can be used as a snack for correcting behavior of companion animals due to its high palatability. It will be effective.

In addition, unlike conventional selection and formulation methods in the selection and formulation of functional materials, it is formulated based on the phenol content and antioxidant activity of each component, thereby effectively removing reactive oxygen species and free radicals generated in various metabolic processes in stages. In order to relieve oxidative stress and to increase the effect of functional materials, aging or rapid solid fermentation is combined to enhance antioxidant properties and enhance palatability, and fermentation microorganisms are used by microorganisms that are well known in the past. The effect of not limiting the supply and demand of microorganisms, and the manufactured functional booster can be converted into a final product on its own, and based on this, it is possible to diversify snack products by using it as an additive for manufacturing various snacks, thereby maximizing the use. , Functional materials are extracted through hot water or solvent extraction in addition to powder, and then diversified into liquid or powder products, products containing solids, etc. purified based on antioxidant power, providing the effect that can be grafted into various product lines. It is done.

1 is a flow chart of a method of manufacturing a functional booster for companion animals according to a first embodiment of the present invention.
Figure 2 is a flow chart of a method of manufacturing a functional booster for companion animals according to the second embodiment of the present invention.
3 is a view showing a functional plant material applied to a method of manufacturing a functional booster for a companion animal according to an embodiment of the present invention, a representative component thereof, and a health function effect.
Figure 4 is a photograph showing a functional booster of the powder prepared by the method of manufacturing a functional booster for companion animals according to an embodiment of the present invention.
Figure 5 is a photograph showing a low-key-type snack food added with a functional booster of powder prepared by the method of manufacturing a functional booster for companion animals according to an embodiment of the present invention.
6 is a photograph showing a beef gum-type snack to which a functional booster of powder prepared by the method of manufacturing a functional booster for companion animals according to an embodiment of the present invention is added.
Figure 7 is a photograph showing a dry duck relief snacks added with a functional booster of powder prepared by the method of manufacturing a functional booster for companion animals according to an embodiment of the present invention.
Figure 8 is a graph showing the reaction of the dog to the functional booster of the powder prepared by the method of manufacturing a functional booster for companion animals according to an embodiment of the present invention and a snack booster to which the same is added.

Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

In describing the embodiments disclosed in the present specification, when it is determined that a detailed description of related known technologies may obscure the subject matter of the embodiments disclosed in the present specification, a detailed description thereof will be omitted.

In addition, the accompanying drawings are for easy understanding of the embodiments disclosed in the present specification, and the technical idea disclosed in the present specification is not limited by the accompanying drawings, and all changes included in the spirit and scope of the present invention It should be understood to include equivalents or substitutes.

In addition, terms such as "include", "include", or "consist of" disclosed in the following embodiments mean that the corresponding component may be included unless otherwise specified, and other It should be understood that the components are not excluded, but that other components are further provided.

Hereinafter, the present invention has been disclosed in order to improve the conventional problems as described above, and a detailed description of the functional booster for companion animals and a method for manufacturing the same, which is the present invention, is as follows.

The term booster used in the present invention refers to a material or composition that promotes functionality by being used in boosters or snacks consumed by companion animals.

The embodiments of the present invention are provided so that the present invention may be sufficiently understood by those of ordinary skill in the art, and may be modified in various other forms, and the scope of the present invention is not limited.

The method of manufacturing a functional booster for companion animals of the present invention,

Functional booster that mixes vegetable materials for functional boosters in a certain ratio, adjusts the moisture content to 80-85% by adding water, and then steams and sterilizes at 90-110℃ for 1-2 hours, and then cools for 1-3 hours at room temperature. Manufacturing pre-treatment step (S100) and,

Functional booster manufacturing aging treatment step (S200) for aging the cooled functional booster vegetable material at 30 to 40°C for 3 to 7 days,

It characterized in that it comprises a powder functional booster manufacturing step (S300) for producing a functional booster of the powder after drying to 15% or less moisture content at 60 ~ 70 ℃ using a dryer, and then pulverized.

In addition, instead of the functional booster manufacturing and aging processing step (S200), a functional booster manufacturing solid fermentation processing step (S250) for performing fermentation using fermentation microorganisms for solid fermentation is performed, or the functional booster manufacturing aging processing step Between (S200) and the powder functional booster manufacturing step (S300), the functional booster manufacturing solid fermentation processing step (S250) may be further performed.

In addition, the vegetable material for the functional booster,

A first material comprising sage and turmeric as a basis, and containing at least one or more of rosemary, cloves, oregano, black cumin, thyme, cinnamon, and parsley;

A second material including ginger and garlic;

A third material including blackberry as a basis and at least one of goji and aronia;

A fourth material comprising hemp seeds as a basis, and comprising at least one or more of pumpkin seeds and peanuts;

It characterized in that it contains; a fifth material comprising at least one or more of cabbage and carrot.

In addition, the first material is 10 to 30 parts by weight, the second material is 5 to 10 parts by weight, the functional third material is 5 to 10 parts by weight, the fourth material is 1 to 2 parts by weight, the fifth material is 70 to It is characterized in that 90 parts by weight.

In addition, the fermentation microorganism selected for the solid fermentation in the functional booster manufacturing solid fermentation processing step (S250) is characterized in that one or more selected from the fungus group consisting of lactic acid bacteria, yeast, and yeast.

In addition, the functional booster manufacturing solid fermentation treatment step (S250),

A first step of maintaining a moisture content of 90% or more when lactic acid bacteria are selected as fermenting microorganisms and inoculating treatment, and fermenting for 1-2 days under anaerobic conditions;

The second process of fermenting for 1-2 days by providing an aerobic condition for supplying oxygen, maintaining the moisture content below 70%, maintaining the temperature condition at 35 ~ 45℃, and supplying oxygen when inoculation is performed by selecting koji bacteria as fermenting microorganisms. ;

When yeast is selected as a fermenting microorganism and inoculated, the third process maintains the moisture content above 90%, maintains the temperature condition at 35 ~ 45℃, and provides an aerobic condition to supply oxygen to ferment for 1-2 days. However, it is characterized in that it is either a single fermentation that performs any one of the first to third processes or a continuous fermentation that continuously processes the first to third processes.

Hereinafter, a functional booster for companion animals and a method of manufacturing the same according to the present invention will be described in detail with reference to the drawings.

1,2 is a flow chart showing a method of manufacturing a functional booster for companion animals according to the present invention.

As shown in Figure 1 (A), the method of manufacturing a functional booster for companion animals according to the present invention,

Functional booster that mixes vegetable materials for functional boosters in a certain ratio, adjusts the moisture content to 80-85% by adding water, and then steams and sterilizes at 90-110℃ for 1-2 hours, and then cools for 1-3 hours at room temperature. Manufacturing pre-treatment step (S100) and,

Functional booster manufacturing aging treatment step (S200) for aging the cooled functional booster vegetable material at 30 to 40°C for 3 to 7 days,

It includes a powder functional booster manufacturing step (S300) for producing a functional booster of powder by pulverizing after drying to 15% or less moisture content at 60 ~ 70 ℃ using a dryer.

Next, each step will be described in detail.

1. Functional booster manufacturing pre-treatment step (S100)

The functional booster manufacturing pre-treatment step (S100) is after mixing the functional booster vegetable material at a certain ratio, and then adding water to adjust the moisture content to 80 to 85%, and steaming at 90 to 110°C for 1 to 2 hours to sterilize. , It is a process of cooling for 1 to 3 hours at room temperature.

For example, as a vegetable material for a functional booster, a first material, a second material, a third functional material, a fourth material, a fifth material, etc. are selected and mixed at a set ratio.

Thereafter, water is added to adjust the moisture content to 80 to 85%, and steamed at 90 to 110°C for 1 to 2 hours to sterilize. After that, it is allowed to cool for 1 to 3 hours at room temperature.

At this time, the preferred functional booster vegetable material applied in the present invention is,

A first material comprising sage and turmeric as a basis, and containing at least one or more of rosemary, cloves, oregano, black cumin, thyme, cinnamon, and parsley;

A second material including ginger and garlic;

A third material including blackberry as a basis and at least one of goji and aronia;

A fourth material comprising hemp seeds as a basis, and comprising at least one or more of pumpkin seeds and peanuts;

It characterized in that it contains; a fifth material comprising at least one or more of cabbage and carrot.

In this case, the preferred content is 10 to 30 parts by weight for the first material, 5 to 10 parts by weight for the second material, 5 to 10 parts by weight for the third functional material, 1 to 2 parts by weight for the fourth material, and the fifth material. It is characterized in that 70 to 90 parts by weight.

The vegetable material for a functional booster used in the present invention is a mixture of a first material with high antioxidant function, which has been used as a food material for a long time, and a material that does not have side effects even when ingested in large quantities, so food stability is ensured even when ingested by companion animals, and antioxidant functionality Is strengthened.

As described above, the first material, which is a spice with strong antioxidant power, contains sage and turmeric as a basis, and contains at least one or more of rosemary, cloves, oregano, black cumin, thyme, cinnamon, and parsley. The second material includes ginger and garlic, and the third material, which is a functional fruit, contains blackberry as a basis, and contains at least one or more of goji berry and aronia, and the fourth material, which is an oil or fat crop, is based on hemp seed. It includes, and may include at least one or more of pumpkin seeds and peanuts.

In addition, the fifth material, which is a vegetable that can reinforce and dilute the action of these ingredients, may include at least one or more of cabbage and carrot.

The above ingredients having various effects are blended, and the role and efficacy of each ingredient can be reinforced through a aging process or a fermentation process.

In addition, various medicinal crops (ginseng, red ginseng, etc.) and functional vegetables (carrot, radish, broccoli, etc.) and functional vegetables (carrot, radish, broccoli, etc.) Kale, spinach, tomato, beet, cauliflower, etc.) may be mixed to prepare the functional booster of the present invention.

In the selection of vegetable materials for functional boosters in the present invention, the antioxidant activity (ORAC standard) of each food material and the chemical component that exhibits antioxidant activity, that is, phytochemical (total phenol as a representative component) type are classified and blended. Only materials that are permitted for will be used.

These various functional ingredients are expected to effectively eliminate free radicals (reference: Cited Document: Ind. J. Biochem. 30:11-26, 2015) including active oxygen having strong oxidizing power occurring in each stage of metabolism. do.

Each of the functional vegetable materials described above provides a health function effect as shown in FIG. 3.

Specifically, ginger provides gingerol as a representative ingredient, through which it provides health function effects of suppressing vomiting, anti-inflammatory, relieving arthritis, regulating blood sugar, improving blood flow, and suppressing Alzheimer's. Garlic can be substituted for ginger for the same function as ginger, or it can be combined with ginger.

In addition, blackberries provide anthocyanins and polyphenols as representative ingredients, and provide health functions such as antioxidant, anti-cancer, and anti-aging.

In addition, Aronia provides anthocyanin, phenols, and vitamin K as representative ingredients, and through this, it provides health function effects of preventing blood clots (improving blood circulation), antioxidant, anti-cancer, and diabetes suppression.

And, as a representative ingredient, gojija provides carotenoids and complex carbohydrates, through which it provides health function effects such as blood sugar control, blood circulation improvement, immunity enhancement, and antioxidant (effective for eyes and skin).

And, as a representative ingredient, turmeric provides curcumin, which provides anti-inflammatory, antioxidant, memory enhancement, and health function effects of heart disease relief.

In addition, the representative component of rosemary is 1,8-cineole, which promotes blood circulation, provides anti-inflammatory, antibacterial, soothing skin troubles, and anti-aging effects.

In addition, clove provides eugenol as a representative ingredient, and through this, it provides a health function effect of nausea, anti-inflammatory, pain relief, and antibacterial.

And, sage provides 1,8-cineole (cineol), camphor (camper), α-thujone, β-thujone, borneol, viridiflorol, etc. as a representative ingredient, through which antioxidant, cancer, antibacterial, and blood sugar control It will provide a health function effect.

And, oregano, as a representative ingredient, provides carvacrol, β-fenchyl alcohol, thymol, γ-terpinene, and phenols, through which it provides health function effects of antioxidant, antibacterial, anticancer, and infection control.

In addition, black cumin provides thymoquinone as a representative ingredient, and provides effects such as anti-inflammatory and appetite enhancement.

In addition, thyme provides thymol, p-cymene, and γ-terpinene as representative ingredients, thereby providing health function effects of lowering blood pressure, strengthening immunity, and antibacterial (inhibiting infection).

And, as a representative ingredient, cinnamon provides monoterpenoids, phenyl propanoids, (E)-Cinnamaldehyde, and Benzyl benzoate, through which it provides anti-oxidation, anti-inflammatory, insulin response, and anti-diabetic health function effects.

And, parsley, as a representative ingredient, provides pinenes, myristicin, etc., through which it provides health function effects of diuresis, gas discharge (gupoong), antipyretic, antiviral, antibacterial, anticancer, anti-inflammatory, and antioxidant.

In addition, hemp seed provides unsaturated fatty acids and essential fatty acids as representative ingredients, and through this, it provides health function effects such as anti-eczema and skin rash inhibition, skin dryness inhibition, and anti-inflammatory properties. For a function like hemp seed, it can be replaced with pumpkin seeds or peanuts or used in combination with hemp seeds.

And, as a representative ingredient, cabbage provides dietary fiber, folic acid, niacin, riboflavin, Sulforaphane, and kaempferol, through which it provides health function effects such as antioxidant, anti-cancer, anti-inflammatory, digestive enhancement, and blood pressure control. It can be replaced or used in combination with carrots for the same function as cabbage.

The use of the functional vegetable material as described above provides an advantage of improving the problem of inflammation inducing companion animals caused by excessive use of preservatives, which is a problem of existing boosters.

2. Functional booster manufacturing aging treatment step (S200)

The functional booster manufacturing aging treatment step (S200) is a process of aging the cooled functional booster vegetable material at 30 to 40°C for 3 to 7 days.

That is, through the aging process, the main components of the vegetable material are easily changed to be eluted, so that the effect can be enhanced.

The reason that the aging process is performed for a long period of 3 to 7 days is to influence the activation of the phytochemicals contained in functional vegetable materials through the elution and interaction.

3. Powder functional booster manufacturing step (S300)

The powder functional booster manufacturing step (S300) is a process for manufacturing a functional booster of powder by drying to 15% or less of a moisture content at 60 to 70°C using a dryer, and then pulverizing it.

That is, after passing through the aging process, the functional vegetable material is dried at 60 to 70° C. to a moisture content of 15% or less, and then pulverized to produce a functional booster of powder.

In addition, the present invention may include a functional booster manufacturing solid fermentation processing step (S250), the functional booster manufacturing solid fermentation processing step (S250) is a functional booster manufacturing maturation processing step ( It may be performed instead of S200) or may be performed between the functional booster manufacturing aging processing step S200 and the powder functional booster manufacturing step S300 as shown in FIG. 2.

In particular, when the functional booster manufacturing solid fermentation processing step (S250) is performed between the functional booster manufacturing aging processing step (S200) and the powder functional booster manufacturing step (S300), the aging period of the functional booster manufacturing aging processing step (S200) Is characterized by being shortened to 2 to 4 days.

4. Functional booster manufacturing solid fermentation treatment step (S250)

The functional booster manufacturing solid fermentation treatment step (S250) is a process for performing fermentation using fermentation microorganisms for solid fermentation.

As described above, the reason for passing through the fermentation process is to enhance the effect of functional vegetable materials, and the fermentation microorganism for solid fermentation used at this time is characterized in that one or more selected from the fungus group consisting of lactic acid bacteria, yeast, and koji bacteria do.

Meanwhile, according to an additional aspect, 10% of glucose may be added to promote the growth of the fermenting microorganism, and rapid fermentation may be performed at a temperature of 35 to 40° C. for 1 to 2 days.

To describe in more detail, the functional booster manufacturing solid fermentation treatment step (S250),

A first step of maintaining a moisture content of 90% or more when lactic acid bacteria are selected as fermenting microorganisms and inoculating treatment, and fermenting for 1-2 days under anaerobic conditions;

When yeast is selected as a fermentation microorganism and inoculated, the moisture content is maintained at 70% or less, the fermentation period is maintained at 1 to 2 days, and the temperature condition is maintained at 35 to 45°C, and the aerobic conditions to supply oxygen are provided to ferment. A second step to make;

When yeast is selected as a fermenting microorganism and inoculated, the moisture content is maintained at 90% or more, the fermentation period is maintained at 2 to 3 days, and the temperature condition is maintained at 35 to 45°C, and aerobic conditions are provided to supply oxygen to ferment. The third process to be made can be used.

In particular, the functional booster manufacturing solid fermentation treatment step (S250) is a single fermentation in which only one of the first to third processes is performed, or at least two or more of the first to third processes are continuously processed. It is characterized in that the continuous fermentation.

In the first step, when lactic acid bacteria are selected as fermenting microorganisms and inoculated, the moisture content is maintained at 90% or more, and fermentation is performed for 1 to 2 days under anaerobic conditions.

At this time, if the moisture content cannot be maintained at 90% or more, fermentation of lactic acid bacteria does not occur, so the above moisture content condition must be satisfied.

In addition, in the second process, when yeast is selected and inoculated as a fermenting microorganism, the moisture content is maintained at 70% or less, the fermentation period is maintained at 1 to 2 days, the temperature condition is maintained at 35 to 45°C, and oxygen is supplied. It is a process of fermentation by providing aerobic conditions.

At this time, the moisture content cannot be maintained below 70%, the temperature condition is maintained at 35 to 45°C, and if the aerobic condition for supplying oxygen is not satisfied, the fermentation of koji bacteria does not occur, so all of the above conditions must be satisfied. .

And, in the third process, when yeast is selected as a fermenting microorganism and inoculated, the moisture content is maintained at 90% or more, the fermentation period is maintained at 2 to 3 days, the temperature condition is maintained at 35 to 45°C, and oxygen is supplied. It is a process of fermentation by providing aerobic conditions.

In this case, if the temperature condition and the moisture content condition are not maintained as described above, the fermentation of the yeast does not occur, so all of the above conditions must be satisfied.

As described above, the functional booster manufacturing solid fermentation processing step (S250) of the present invention,

It is characterized in that it is a single fermentation in which only one of the first to third processes is performed, or a continuous fermentation in which at least two or more of the first to third processes are continuously processed.

That is, in the fermentation process, each of the first to third processes may be selected and processed individually, or two or more processes may be continuously processed.

For example, in the case of continuous treatment, the first process is performed and the second process is immediately performed, the first process is performed and the third process is immediately performed, or the second process is performed and the third process is performed, The first process is performed, the second process is performed, and the third process is performed.

In addition, it is possible to shorten the fermentation period of each fermentation process participating in continuous fermentation. That is, the fermentation period of each process used for continuous fermentation, such as the first process day 1, the second process day 1, and the third process day 1, has a shorter fermentation period than that of a single process.

Such fermentation treatment may have an effect on enhancing the activity of phytochemicals contained in functional vegetable materials.

Hereinafter, a preferred embodiment is presented to aid in the understanding of the present invention, but it is obvious to those skilled in the art that various changes and modifications are possible within the scope of the present invention and the scope of the technical idea, but the following examples are only illustrative of the present invention, It is natural that such modifications and modifications fall within the scope of the appended claims.

The weight of the functional vegetable material shown in the following Examples is prepared with reference to Table 1, and is specifically described below.

Example 1. Preparation of functional booster of powder according to Example 1

In the functional booster manufacturing pretreatment step (S100), the vegetable material for functional booster is mixed in a certain ratio, as shown in Table 1 below, 5 parts by weight of ginger, 5 parts by weight of blackberry, 3 parts by weight of aronia, 1 part by weight of goji, Turmeric 2 parts by weight, rosemary 1 part by weight, cloves 0.5 parts by weight, sage 0.5 parts by weight, oregano 0.5 parts by weight, black cumin 0.5 parts by weight, thyme 0.5 parts by weight, cinnamon 0.5 parts by weight, parsley 0.5 parts by weight, hemp seed 2 parts by weight Part and cabbage are mixed in 80 parts by weight, water is added to the mixed vegetable material to adjust the moisture content to 85%, steamed at 110°C for 2 hours to sterilize, and then cooled at room temperature for 3 hours.

Thereafter, the cooled vegetable material for functional booster undergoes a aging process in which it is aged for 5 days at 40°C without a fermentation process.

Thereafter, it is dried to a moisture content of 15% or less at 70° C. using a dryer, and then pulverized to prepare a functional booster of powder. That is, to prepare a functional booster of powder as shown in FIG. 4.

Example 2. Preparation of a functional booster of powder according to the second embodiment

In the same manner as in the first embodiment, the functional booster production pretreatment step (S100) is mixed with a vegetable material for a functional booster at a certain ratio, as shown in Table 1 below, 5 parts by weight of ginger, 5 parts by weight of blackberry, 3 parts by weight of aronia Part, wolfberry 1 part by weight, turmeric 2 parts by weight, rosemary 1 part by weight, clove 0.5 part by weight, sage 0.5 part by weight, oregano 0.5 part by weight, black cumin 0.5 part by weight, thyme 0.5 part by weight, cinnamon 0.5 part by weight, parsley 0.5 The mixture was mixed with parts by weight, 2 parts by weight of hemp seeds, and 80 parts by weight of cabbage, and water was added to the mixed vegetable material to adjust the moisture content to 85%, steamed at 110°C for 2 hours, sterilized, and then cooled at room temperature for 3 hours. It's rough.

Thereafter, instead of the aging process of the first embodiment, fermentation microorganisms are used for solid fermentation, but rapid fermentation is performed at 40°C for 2 days.Lactobacillus is selected and inoculated as fermenting microorganisms, but the moisture content is maintained at 90%. , It goes through a process of fermentation for 2 days under anaerobic conditions.

Thereafter, it is dried to a moisture content of 15% or less at 70° C. using a dryer, and then pulverized to prepare a functional booster of powder as shown in FIG. 4.

Functional material Anti-inflammatory
The presence or absence ORAC value
(mmol/100g) Total phenol
(mg/100g) Example of mixing ratio
(Part by weight) ginger ○ 29 60 5 Aaronia ○ 1600 106 3 Wolfberry ○ 25 132 One curcuma ○ 102 5~16 2 Rosemary ○ 53 24 One cloves ○ 77 118 0.5 sage ○ 330 488 0.5 oregano ○ 159 35~107 0.5 Black Cumin ○ 77 64 0.5 time ○ 27 22 0.5 cinnamon ○ 268 279 0.5 parsley ○ 74 900~1800 0.5 Hemp seed ○ - - 2.0 cabbage ○ - - 80 Blackberry ○ 35-162 944 5

Comparison of free radical removal ability (DPPH method)

The functional booster produced by the manufacturing method by the aging treatment in the first embodiment and the production method by the solid fermentation treatment of lactic acid bacteria in the second embodiment did not show a significant difference in the free radical removal ability as shown in Table 2 below, but higher free radicals than the control. Since the removal ability is shown, the functional booster manufactured by the manufacturing method by the aging treatment in the first embodiment and the production method by the solid fermentation treatment of lactic acid bacteria in the second embodiment contains active oxygen having strong oxidizing power generated in each step of metabolism. It can be expected to effectively eradicate free radicals (cited document: Ind. J. Biochem. 30:11-26, 2015).

sample Free radical removal ability (%) Lactobacillus solid fermentation 77.1±2.5 (127.1) Ripening (no inoculation, 5 days of ripening) 71.5±2.3 (117.8) Control (BHA) 60.7±0.3 (100.0)

Note) Control: Butyated hydroxyanisol 1.0 u parts by weight/mL

On the other hand, all dog owners (response rate 81.5%) who responded to the questionnaire on dogs of 27 dog owners said that their dogs had allergies or similar reactions such as rash, and 45% said that they had a relatively severe allergic reaction. .

In particular, after feeding the snack booster on the market, it was reported that it showed reactions such as scratching or biting toes.

Because of this reaction, 50% of dog owners are paying attention to purchasing snacks that do not show allergic reactions when purchasing snacks, and 8.8% of dog owners said that they were prepared and fed by themselves.

On the other hand, the functional booster manufactured through the manufacturing method of the present invention may be powdered and used as a single product, but may be used as an additive such as feed or snacks, if necessary.

The preference survey of the case where the functional booster manufactured through the manufacturing method of the present invention was powdered and used as a single product and used as an additive such as feed or snacks was targeted to 27 dog wines subject to the survey.

At this time, the snack booster (meaning the feed or snack to which the functional booster of the present invention is added) was used as a functional snack product by adding 3 to 5 parts by weight of the functional booster of the present invention relative to 100 parts by weight of the main booster.

As shown in Fig. 8, for the functional (antioxidant) booster alone product of the present invention in powder form, 40% of the pongee is very good, 32% of the pongee responds normally, while the 28% of the pongee responds normally. Dried duck made by mixing 3 parts by weight of a functional (antioxidant) booster compared to 100 parts by weight of a main booster (see Fig. 7) and a functional (antioxidant) booster of the present invention. 5) and the antioxidant booster was mixed with 3 parts by weight compared to 100 parts by weight of the main booster, and the reaction to the beefy gum (see FIG. 6) was superior to that of the functional (antioxidant) booster alone product of the present invention.

In other words, 48% was very good, 32% was good, and 12% responded to the dried duck, and 72% was very good, 12% was good, and 4% responded to the yellowtail jerk. , For beef gum, 66% was very good, 26% was good, and 8% was average.

In particular, when feeding a stock booster, if a functional (antioxidant) booster was mixed with 3 to 5%, all of the dogs surveyed answered that they would eat without reluctance.

As a result of the survey, it was found that the preference of companion animals was somewhat higher when the functional booster manufactured through the manufacturing method of the present invention was powdered and used as an additive such as feed or snacks than when used as a single product.

Among the dog liquor (response rate 81.5%) who responded to the questionnaire to continuously purchase snacks mixed with the above functional (antioxidant) booster, 77.3% of the respondents said that the dog likes it and wants to continue feeding it. 22.7% said they wanted to, and there was no comparison that they did not intend to purchase.

In consideration of these reactions, the functional booster prepared through the present invention and the snack booster added with the functional booster have the effect of improving side effects caused by artificial additives contained in existing snacks (improving allergic reactions such as scratching after feeding snacks) I could see that there was.

On the other hand, in order to achieve the object of the present invention, it is necessary to select food ingredients and to set the mixing conditions and ratios.

At this time, the selection of food ingredients is to classify and mix the type of chemical component that represents the antioxidant activity (ORAC standard) and antioxidant activity of each food material, that is, phytochemical (total phenol as a representative ingredient), but only use materials permitted for the manufacture of boosters. It is desirable.

In order to reinforce the effect of these functional ingredients, in the present invention, after mixing, it is easy to dissolve each ingredient through low temperature aging or fermentation process, and dried and pulverized to enhance the antioxidant power in powder form, such as a snack booster or a functional booster as a booster additive (Fig. 4). Can be obtained.

Functional booster eliminates various free radicals caused by oxidative stress experienced by companion animals, so it has the effect of alleviating rash or itchiness.After feeding snacks, it is possible to reduce the occurrence of skin rash by scratching caused by itching. It was confirmed through an experiment.

In addition to itching, it can be used as a snack additive that can improve the health of companion animals in consideration of the functionality of these food materials.

When a snack containing a functional booster is continuously fed, it can reduce the damage caused by oxidative stress such as itchiness, rash, and tears, and it can be used as a snack for correcting behavior of companion animals due to its high palatability.

The functional booster prepared in this way can be regarded as a product with enhanced antioxidant activity as it is made so that the phytochemical functions of each vegetable material can be well expressed (see Table 2).

The functional booster can be powdered and used as a powdery product (see Fig. 4), and can be used to prepare a functional snack by adding a certain ratio (3 to 5%) to the manufacture of various snack boosters (see Figs. 5 to 7). .

At this time, the feeding amount varies depending on the weight of the companion animal, but it is preferable to feed 2 to 10 parts by weight per 1 k parts by weight of the companion animal per day, and there are no side effects even if the feeding amount is increased by 2 to 3 times according to the preference of the companion animal.

Through the present invention, unlike conventional selection and blending methods in the selection of functional materials and determination of the blending ratio, reactive oxygen species and free radicals generated in various metabolic processes are step-by-step by blending based on the phenol content and antioxidant activity of each component. To increase the effect of effective oxidative stress by removing it, and to increase the effect of functional materials, the effect of enhancing antioxidant properties and enhancing palatability by combining aging or rapid solid fermentation process, and fermentation microorganisms are widely known microorganisms. By utilizing the effect of not limiting the supply and demand of microorganisms, the manufactured functional booster can be converted into a final product on its own, and based on this, it can be used as an additive for various snack manufacturing to diversify snack products, thus maximizing its use. In addition to powder, functional antioxidants are extracted through hot water or solvent extraction, and then diversified into liquid or powder products, products containing solids, etc., purified based on antioxidant power, and can be applied to various product lines. Will provide an effect.

Those skilled in the art to which the present invention with the above contents pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. Therefore, the embodiments described above are exemplified in all respects and should be understood as non-limiting.

S100: Functional booster manufacturing pre-treatment step
S200: Functional booster manufacturing maturation processing step
S250: Functional booster manufacturing solid fermentation treatment step
S300: powder functional booster manufacturing step

Claims (9)

In the method for producing a functional booster for companion animals used in a companion animal booster or snack,
Functional booster after mixing vegetable material for functional booster at a certain ratio, adding water to adjust the moisture content to 80 ~ 85%, steaming at 90 ~ 110℃ for 1 ~ 2 hours and sterilizing, then cooling at room temperature for 1 ~ 3 hours Manufacturing pre-treatment step (S100) and,
Functional booster manufacturing aging treatment step (S200) for aging the cooled vegetable material for functional booster at 30 to 40°C for 3 to 7 days,
A method for producing a functional booster for companion animals, comprising a powder functional booster manufacturing step (S300) for producing a functional booster of powder by pulverizing after drying to 15% or less of a moisture content at 60 to 70°C using a dryer. .
In the method for producing a functional booster for companion animals used in a companion animal booster or snack,
Functional booster after mixing vegetable material for functional booster at a certain ratio, adding water to adjust the moisture content to 80 ~ 85%, steaming at 90 ~ 110℃ for 1 ~ 2 hours and sterilizing, then cooling at room temperature for 1 ~ 3 hours Manufacturing pre-treatment step (S100) and,
Functional booster manufacturing solid fermentation processing step (S250) for performing fermentation using fermentation microorganisms for fermentation of the cooled functional booster vegetable material (S250)
A method for producing a functional booster for companion animals, comprising a powder functional booster manufacturing step (S300) for producing a functional booster of powder by pulverizing after drying to 15% or less of a moisture content at 60 to 70°C using a dryer. .
The method of claim 1,
After the functional booster manufacturing maturation processing step (S200),
Further comprising a functional booster manufacturing solid fermentation processing step (S250) for performing fermentation using fermentation microorganisms for fermentation of the aged functional booster vegetable material,
In this case, a functional booster manufacturing method for companion animals, characterized in that the aging period of the functional booster manufacturing aging processing step (S200) is 2 to 4 days.
The method according to any one of claims 1 to 3,
The vegetable material for the functional booster,
A first material containing sage and turmeric as a basis, and containing at least one or more of rosemary, cloves, oregano, black cumin, thyme, cinnamon, and parsley;
A second material including ginger and garlic;
A third material including blackberry as a basis and at least one of goji and aronia;
A fourth material comprising hemp seeds as a basis, and comprising at least one or more of pumpkin seeds and peanuts;
A method for producing a functional booster for companion animals, comprising: a fifth material comprising at least one or more of cabbage and carrot.
The method of claim 4,
The first material is 10 to 30 parts by weight, the second material is 5 to 10 parts by weight, the functional third material is 5 to 10 parts by weight, the fourth material is 1 to 2 parts by weight, the fifth material is 70 to 90 parts by weight Functional booster manufacturing method for companion animals, characterized in that the wife.
The method according to claim 2 or 3,
Fermentation microorganisms selected for solid fermentation in the functional booster manufacturing solid fermentation processing step (S250),
Functional booster manufacturing method for companion animals, characterized in that at least any one of lactic acid bacteria, yeast, yeast.
The method according to claim 2 or 3,
The functional booster manufacturing solid fermentation treatment step (S250),
A first step of maintaining a moisture content of 90% or more and fermenting for 1-2 days under anaerobic conditions when lactic acid bacteria are selected and inoculated as fermenting microorganisms;
The second process of fermenting for 1-2 days by providing an aerobic condition that maintains the water content below 70%, maintains the temperature condition at 35 ~ 45℃, and supplies oxygen in the case of inoculation treatment by selecting koji bacteria as fermentation microorganisms. ;
When yeast is selected as a fermenting microorganism and inoculated, the water content is maintained at 90% or higher, the temperature condition is maintained at 35 ~ 45℃, and the third process is fermented for 1-2 days by providing an aerobic condition to supply oxygen. But use
A method for producing a functional booster for companion animals, characterized in that it is either single fermentation performing any one of the first to third processes or continuous fermentation continuously treating the first to third processes.
A functional booster for companion animals produced by the manufacturing method according to any one of claims 1 to 3.
The method of claim 8,
The manufactured functional booster is a functional booster for companion animals, characterized in that any one of liquid, powder, and solid.

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