KR20210121877A - Functional nutritious wet fodder for pets and preparation method thereof For the hygienic eating of pets - Google Patents

Abstract

The present invention relates to a functional nutritious wet feed/snack for companion animals for a hygienic eating type, which provides antiaging and health enhancement functions for dogs, and a manufacturing method thereof. According to the present invention, the method comprises the following steps: (a) preparing a liquid raw material formed of 5 to 15 parts by weight of collagen, 23 to 33 parts by weight of a ginger tree extract, and 1 to 5 parts by weight of chicken oil; (b) preparing a protein raw material formed of 20 to 30 parts by weight of chicken breast, 5 to 15 parts by weight of chicken tenderloin, 1 to 10 parts by weight of duck tenderloin, and 1 to 5 parts by weight of salmon; (c) preparing a dietary fiber raw material formed of 1 to 5 parts by weight of sweet potato, 1 to 3 parts by weight of banana, and 0.5 to 2 parts by weight of carrot; (d) preparing a carbohydrate raw material formed of 1 to 5 parts by weight of oat and 0.1 to 2 parts by weight of rice; (e) preparing an unsaturated fatty acid raw material formed of 3 to 8 parts by weight of perilla seeds; (f) preparing an auxiliary nutritional raw material formed of 0.5 to 1.5 parts by weight of vitamins and 0.5 to 1.5 parts by weight of minerals; (g) mixing the raw materials prepared through the steps (a) to (f); (h) heating and stirring the mixture prepared in the step (g) with 100 to 150 parts by weight of water in a stirrer at 70 to 95℃ for 25 to 50 minutes; and (i) cooling the product mixed through the step (h) to prepare a porridge.

Description

Functional nutritious wet fodder for pets and preparation method thereof For the hygienic eating of pets

The present invention relates to a functional nutritional wet snack feed and a method for manufacturing the same, particularly as a wet type functional feed for puppies from 6 months of age to older dogs over 10 years of age. It relates to a functional nutritional wet snack feed that can improve various adult diseases, overweight, joint abnormalities, and anorexia of elderly dogs, including a nutritional administration method that helps the dog, and promote bowel movements to prevent aging and improve health, and a method for manufacturing the same.

In addition, when the form of porridge is eaten, it is a form of nutritious porridge made by adjusting the viscosity of the manufacturing process so that wet snack food does not stick around the mouth. The purpose is to reduce the need to wipe the mouth after eating by making it as little as possible on the mouth.

In addition, when going out, it is a nutritional porridge that can be carried and fed, and the viscosity is further strengthened so that it can be conveniently fed when going out.

In addition, the purpose is to efficiently feed the nutritious porridge by making the moisture supply of companion animals lacking in moisture close in the form of jelly.

In modern society, single-person households are increasing due to an aging population and a low birth rate. Accordingly, many people keep pets in order to appease loneliness, and representative pets include dogs, cats, rabbits, birds, goldfish, and tropical fish.

Among them, dogs are the most popular as pets in Korea. However, as your dog gets older, he suffers from many diseases. In particular, the most common diseases of elderly dogs include overweight, joint abnormalities, decreased physical strength and complications due to anorexia.

These diseases are exacerbated when the pet's diet or feed is deficient or unbalanced in nutrients.

In addition, as older dogs age, the viscosity of blood increases, and impurities in the blood increase, which impedes blood circulation.

In order to solve these problems, research has been sought for the health and anti-aging of elderly dogs.

In the prior art, inventions such as Korean Patent Application Laid-Open No. 10-2005-0123231 (Title of the invention: Method for manufacturing a feed additive for pets using chicken powder) have been proposed.

The present invention is to solve the problems as described above, as a functional feed in a wet form for elderly dogs 7 years of age or older, to improve overweight, joint abnormalities and anorexia, which are health abnormalities of elderly dogs, and to improve blood viscosity of elderly dogs An object of the present invention is to provide a functional nutritional wet snack food that can prevent aging and improve the health of dogs by removing impurities in the blood and blood, and a method for manufacturing the same.

In order to solve the above problems, the present invention comprises the steps of: (a) preparing a liquid raw material consisting of 5-15 parts by weight of collagen, 23-33 parts by weight of ginger extract, and 1-5 parts by weight of chicken oil; (b) preparing a protein raw material consisting of 20-30 parts by weight of chicken breast, 5-15 parts by weight of chicken tenderloin, 1-10 parts by weight of duck tenderloin, and 1-5 parts by weight of salmon; (c) preparing a dietary fiber raw material consisting of 1 to 5 parts by weight of sweet potato, 1-3 parts by weight of banana and 0.5 to 2 parts by weight of carrot; (d) preparing a carbohydrate raw material consisting of 1 to 5 parts by weight of oats and 0.1 to 2 parts by weight of rice; (e) preparing an unsaturated fatty acid raw material consisting of 3 to 8 parts by weight of perilla; (f) preparing a supplementary nutritional raw material consisting of 0.5 to 1.5 parts by weight of vitamins and 0.5 to 1.5 parts by weight of minerals; (g) mixing the raw materials prepared through the steps (a) to (f); (h) heating and stirring at 70 degrees to 95 degrees for 25 to 50 minutes in a stirrer with 100 to 150 parts by weight of water to the mixture prepared through step (g); And (i) cooling the resultant mixed through the step (h) to prepare a liquid porridge; can provide a functional nutritional wet snack food manufacturing method comprising a.

In addition, after step (i), filling the prepared functional nutritional wet snack food into a container; And after the step of filling the functional nutritional wet snack food into the container, sealing the lid of the filled container, and seaming to maintain the inside of the container in a vacuum state; Functional nutritional wet snack food comprising more A manufacturing method may be provided.

In addition, after the seaming (SEAMING) step, the seaming is completed by putting the container into the retort facility and heating it at a temperature of 110 degrees to 130 degrees at 0.8 to 1.2 atmospheres for 20 to 60 minutes to sterilize; more It is possible to provide a method for producing a functional nutritional wet snack feed comprising.

In addition, after the step of sterilizing, taking out the sterilized container from the retort facility, cooling it to a temperature of about 30-40 degrees in cooling water sterilized with chlorine, and then storing it at 15-25 degrees; It is possible to provide a method for manufacturing a nutritious wet snack food.

In addition, the collagen is extracted with hot water by adding 5 to 15 parts by weight of chicken feet based on 100 parts by weight of purified water and heating at 90 degrees to 110 degrees for 1 to 6 hours; collecting the gelatin sol by filtering the chicken feet solution prepared through the hot water extraction step; and cooling the gelatin sol in a refrigerated state at 1 to 8 degrees for 6 to 24 hours to gel (gel) to obtain collagen. can

In addition, the ginger extract, 1 to 5 parts by weight of ginger tree with respect to 100 parts by weight of purified water, and heating at 90 degrees to 110 degrees for 1 to 6 hours for hot water extraction; and cooling the ginger solution prepared through the hot water extraction step at 15°C to 25°C for 6 hours to 24 hours; can provide a functional nutritional wet snack food manufacturing method, characterized in that it is prepared through.

In addition, in step (d), 1 to 5 parts by weight of wheat, 1 to 5 parts by weight of barley, 1 to 5 parts by weight of black rice, 1 to 5 parts by weight of germinated brown rice, 1 to 5 parts by weight of glutinous rice, non-glutinous rice in the carbohydrate raw material 1 to 5 parts by weight, 1 to 5 parts by weight of millet, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of barley radish, 1 to 5 parts by weight of millet, 1 red bean ~5 parts by weight, millet 1 ~ 5 parts by weight, peas 1 ~ 5 parts by weight, 1 ~ 5 parts by weight of black turmeric, and 1 ~ 5 parts by weight of dong 1 to 5 parts by weight of mixing any one of the grains; functional nutritional wet snack comprising more A feed manufacturing method may be provided.

In addition, in step (g) or (h), the mixture further comprises a natural seasoning, and the natural seasoning is 1 to 3 parts by weight of beef, 2 to 7 parts by weight of kelp, 1 to 5 parts by weight of seaweed and 1 to soy sauce It is possible to provide a functional nutritional wet snack food manufacturing method comprising 7 parts by weight.

In addition, it is possible to provide a functional nutritional wet snack food prepared by the manufacturing method.

The present invention can provide a functional nutritional wet snack feed in which the five major nutrients necessary for elderly dogs are balanced.

In addition, the present invention is made of porridge in liquid form, so it can be easily ingested even when solid feed cannot be consumed due to anorexia and reduced digestive power occurring in elderly dogs, and can be helpful for digestion.

In addition, the present invention has the effect of improving the health of the elderly dog, and preventing diseases such as joint disease and cardiovascular disease in dogs by containing unsaturated fatty acids and antioxidants.

In addition, the present invention contains green banana, a dietary fiber raw material that is low-calorie and gives a feeling of satiety, thereby having an effect of preventing obesity in elderly dogs.

In addition, the present invention can provide a product with improved palability of pets by providing a wet type feed in which all raw materials used can be used as they are.

In addition, the functional nutritional wet snack food prepared through the present invention can provide healthy and fresh food to pets and older dogs by maintaining a constant temperature and working conditions from the process operation in order to maintain freshness.

1 is a flowchart sequentially illustrating a functional nutritional wet snack feed for companion animals and a method for manufacturing the same according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, a functional nutritional wet snack feed for companion animals for a hygienic eating method of companion animals according to a preferred embodiment and a method for manufacturing the same will be described in detail as follows. Here, the same reference numerals are used for the same components, and repeated descriptions and detailed descriptions of well-known functions and configurations that may unnecessarily obscure the gist of the invention will be omitted. The embodiments of the invention are provided in order to more completely explain the invention to those of ordinary skill in the art. Accordingly, the shapes and sizes of elements in the drawings may be exaggerated for clearer description.

1 is a flowchart sequentially illustrating a functional nutritional wet snack feed for companion animals and a method for manufacturing the same according to an embodiment of the present invention.

1, the functional nutritional wet snack food for companion animals and its manufacturing method (S100) include a raw material storage step (S10), a step of pulverizing and cutting the raw material (S20), a raw material metering step (S30), a liquid raw material, A step of preparing each protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutritional raw material (S40), mixing liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutritional raw material (S50), heating and stirring the mixture (S60), cooling the heated and stirred resultant to prepare porridge in liquid form (S70), and filling the prepared functional nutritional wet snack food into a container (S80) ), sealing the lid of the filled container (S90), sterilizing the sealed container in a retort facility (S100), cooling the sterilized product (S110), attaching a product label to the cooled product and packing (S120) and storing and inspecting the packaged product before shipping (S130).

The raw material according to an embodiment of the present invention may be classified into a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material, and an auxiliary nutritional raw material.

As a liquid raw material, collagen, ginger extract, chicken oil, etc. can be used.

Protein raw materials include chicken breast, chicken fillet, duck fillet and salmon.

As the dietary fiber raw material, sweet potatoes, bananas and carrots may be used.

As the carbohydrate raw material, grains such as oats and rice and potatoes may be used.

As raw materials for unsaturated fatty acids, perilla, chia seeds, sesame seeds and olives can be used.

Supplemental nutrients may include vitamins and minerals.

For reference, the functional nutritional wet snack feed and its manufacturing method (S100) according to an embodiment of the present invention can be manufactured through a safe and hygienic process to meet the strict regulations of Hazard Analysis Critical Control Point (HACCP).

Specifically, the raw material storage step S10 may store the raw material. The raw material storage step (S10) is a step of storing liquid raw materials, protein raw materials, dietary fiber raw materials, carbohydrate raw materials, unsaturated fatty acid raw materials, and auxiliary nutritional raw materials.

In the raw material storage step (S10), meat and fish such as chicken breast, chicken tenderloin, duck tenderloin and salmon may be stored in a frozen state below minus 18 degrees Celsius.

In addition, the raw material storage step (S10) may store raw materials such as vegetables and grains such as potatoes, rice, oats, carrots and bananas in a refrigerated state of -2 degrees to 10 degrees below zero. In the raw material storage step (S10), the state of the raw material can be optimally maintained by storing the raw material at a temperature and condition suitable for each raw material.

In addition, each raw material stored fresh and safely through the raw material storage step (S10) may be transferred to the raw material crushing facility.

In the step of pulverizing and cutting the raw material (S20), the raw material may be pulverized and cut. The pulverizing and cutting the raw material (S20) may include pulverizing meat (S21) and pulverizing other raw materials such as vegetables and grains with a cutter (S22).

The step of pulverizing the meat (S21) may pulverize the meat, such as a protein raw material. In the step of pulverizing the meat (S21), the meat may be minced or pulverized to a size of 1 to 5 mm using a chopper. In the step of pulverizing the meat (S21), it is preferable to pulverize the meat to a size of 3 mm.

Here, the chopper (Chopper) may use a chopper wet grinder capable of pulverizing 300 kg or more at a time.

The step of pulverizing other raw materials such as vegetables and grains with a cutter (S22) may be cut using a cutter. In addition, the step (S22) of pulverizing other raw materials such as vegetables and grains with a cutter may be finely pulverized using a pulverizer.

In the step of pulverizing other raw materials such as vegetables and grains with a cutter (S22), other raw materials such as vegetables and grains may be cut to a size of 2 to 5 mm using a cutter.

In addition, in the step of pulverizing other raw materials such as vegetables and grains with a cutter (S22), other raw materials such as vegetables and grains may be pulverized to a size of 1 to 100 mesh.

The raw material metering step (S30) may measure the pulverized and cut raw material through the pulverizing and cutting the raw material (S20).

In the raw material metering step (S30), the raw materials processed to an appropriate size are moved to the raw material meter, and precisely measured in the amount recorded in the recipe. Different weighing scales can be used depending on the type and usage of the meter. By using different weighing scales, there is a more hygienic effect.

For reference, in the raw material weighing step (S30), a 20 kg scale may be used when measuring meat, a 5 kg scale may be used when measuring vegetables, and a 100 g scale may be used when measuring a small amount of raw material.

The step (S40) of preparing each of the liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutritional raw material is liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid using the measured raw materials. Raw materials and supplementary nutritional raw materials may be manufactured respectively.

The step (S40) of preparing liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutrient raw material, respectively, is the step of preparing the liquid raw material (S41), the step of preparing the protein raw material (S42), the diet It may include a step of preparing a fiber raw material (S43), a step of preparing a carbohydrate raw material (S44), a step of preparing an unsaturated fatty acid raw material (S45), and a step (S46) of preparing a supplementary nutritional raw material.

Specifically, in the step (S41) of preparing the liquid raw material, it is possible to prepare a liquid raw material consisting of 5-15 parts by weight of collagen, 23-33 parts by weight of ginger extract, and 1-5 parts by weight of chicken oil.

Here, the collagen is added to 5-15 parts by weight of chicken feet based on 100 parts by weight of purified water, heated at 90 degrees to 110 degrees for 1 hour to 6 hours to extract hot water, and the chicken feet solution prepared through the hot water extraction step is filtered It can be prepared through the steps of collecting the gelatin sol and cooling the gelatin sol in a refrigerated state of 1 to 8 degrees for 6 to 24 hours to form a gel to obtain collagen.

In addition, in another embodiment of producing collagen, 5 to 15 parts by weight of chicken feet of breeders or native chickens are heated at 100 degrees for 4 to 5 hours with respect to 100 parts by weight of purified water to remove the oil floating on top, and only the collagen extract can be extracted and used. have.

In addition, in another embodiment of producing collagen, 5 to 15 parts by weight of chicken feet of a breeder or native chicken with respect to 100 parts by weight of purified water are heated at 100 degrees for 2 to 3 hours for 2 to 3 hours, and the prepared solution is discarded for disinfection, 100 parts by weight of purified water is added again, and the solution prepared by second heating by heating while replenishing purified water at 100 degrees for 2 to 3 hours can be used after refrigeration. In this case, the extract can be extracted and used by reheating from the second to the third and fourth times.

Collagen prepared by the above manufacturing method may be used.

Chicken feet are low in carbohydrates and rich in collagen, so they are effective for dieting. Chicken feet are rich in collagen, which prevents skin aging. Chicken feet are low in cholesterol compared to other parts of chicken. Chicken feet contain niacin, sodium, protein, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin E, zinc, phosphorus, lipid, iron, potassium, calcium, and ash. In addition, chicken feet contain zinc and linoleic acid, which is excellent for promoting growth, preventing adult diseases and controlling blood sugar. Chicken feet have immune-enhancing and anti-cancer effects by chitosan and chitin.

In particular, chicken feet contain a large amount of collagen and chondroitin components that make up the skin and joints, so it is good for neuralgia and arthritis.

The blending amount of collagen is preferably 5 to 15 parts by weight. When the blending amount of collagen is less than 5 parts by weight, the arthritis prevention effect may be insignificant. In addition, when the blending amount of collagen is more than 15 parts by weight, there is a possibility of causing obesity. Therefore, 5 to 15 parts by weight of collagen extracted from chicken feet may be used.

In addition, the ginger extract is prepared through the steps of extracting hot water by adding 1 to 5 parts by weight of ginger tree to 100 parts by weight of purified water, heating at 90 degrees to 110 degrees for 1 hour to 6 hours, and the hot water extraction step. It can be prepared through the step of cooling the wood solution at 15 to 25 degrees for 6 hours to 24 hours.

In addition, as another example of preparing a ginger extract, 1 to 5 parts by weight of ginger is added with respect to 100 parts by weight of purified water, heated at 100 degrees for 2 to 3 hours to make the first extract, and the first extract is collected. After that, 100 parts by weight of purified water may be added and extracted by heating a second time. It is possible to use the ginger extract prepared by repeating this process up to the third time.

Ginger trees contain an acid called obtusilic acid. Ginger tree has antipyretic and antipyretic effects, and works to relieve bruised blood. Ginger is effective for chills, abdominal pain, joint pain, neuralgia and bruises. In addition, ginger is effective in stopping vomiting, anticancer effect, bronchitis and sore throat.

Ginger removes odors and is beneficial for liver, kidney and bone health.

The present invention can remove the peculiar smell of chicken by containing the ginger extract.

The blending amount of the ginger extract is preferably 23 to 33 parts by weight. When the blending amount of the ginger extract is less than 23 parts by weight, the analgesic effect on neuralgia may be insignificant. In addition, when the blending amount of the ginger extract exceeds 33 parts by weight, there is a possibility of promoting gastric juice secretion, causing gastrointestinal diseases.

Chicken oil works to aid digestion. In addition, chicken oil is effective in chronic wasting diseases.

The blending amount of chicken oil is preferably 1 to 5 parts by weight. When the blending amount of chicken oil is less than 1 part by weight, the effect of helping digestion may be insignificant. In addition, when the blending amount of chicken oil is more than 5 parts by weight, there is a possibility of forming an oil layer on the upper layer of the liquid raw material because the ingredients that are not mixed in the raw material are increased.

In the step of preparing the protein raw material (S42), it is possible to prepare a protein raw material consisting of 20-30 parts by weight of chicken breast, 5-15 parts by weight of chicken tenderloin, 1-10 parts by weight of duck tenderloin, and 1-5 parts by weight of salmon.

Chicken breast is a low-calorie food with 109 kcal per 100g. Chicken breast is the leanest part of the chicken and is rich in protein. Chicken breast is effective in preventing liver disease. Chicken breast is rich in methionine and essential amino acids, which can improve the function of the liver.

20-30 parts by weight of chicken breast is good. If the blending amount of chicken breast is less than 20 parts by weight, the effect of preventing liver disease in elderly dogs may be insignificant. In addition, when the blending amount of chicken breast exceeds 30 parts by weight, there is a possibility that the palatability of the nutritious wet snack food is reduced.

Chicken fillet is a low-calorie food with 102 kcal per 100g. Chicken fillet is a small amount of food that only comes out in two pieces from one chicken. Chicken tenderloin has no red muscle fibers and is made up of 100% white muscle fibers. Chicken fillet is very low in fat and cholesterol.

5 to 15 parts by weight of chicken tenderloin is good. If the blending amount of chicken tenderloin is less than 5 parts by weight, the effect of preventing liver disease in elderly dogs may be insignificant. In addition, when the blending amount of chicken tenderloin is more than 15 parts by weight, there is a possibility that the smell of feces of old dogs becomes severe.

Duck contains a lot of unsaturated fatty acids. Duck is effective in improving skin diseases and cardiovascular diseases. Duck can promote appetite and make the function of the spleen healthy. Duck urinates well and has the effect of eliminating edema.

Duck tenderloin is rich in protein, helping to restore energy.

The blending amount of duck tenderloin is preferably 1 to 10 parts by weight. When the blending amount of duck tenderloin is less than 1 part by weight, the effect of helping recovery of energy may be insignificant. In addition, when the blending amount of duck liver is more than 10 parts by weight, there is a possibility of causing gas in the intestines of elderly dogs and causing obesity.

Salmon is effective for cell regeneration, stress reduction and rheumatism (arthritis). Salmon can prevent high blood pressure, arteriosclerosis, stroke and heart disease. Salmon is rich in fatty acids, omega-3 and protein. Salmon prevents adult diseases. Salmon is effective for insomnia and sleep disorders. Salmon has anti-cancer properties.

In addition, salmon skin is very rich in collagen, so it is effective in improving hair quality, skin and allergies.

In another embodiment, 5 parts by weight of salmon skin may be added to 100 parts by weight of purified water, and salmon oil extracted by heating may be used. The blending amount of salmon is preferably 1 to 5 parts by weight. When the compounding amount of salmon is less than 1 part by weight, the anticancer effect may be insignificant. In addition, when the blending amount of salmon is more than 5 parts by weight, it may cause obesity.

In the step of preparing the dietary fiber raw material (S43), it is possible to prepare a dietary fiber raw material consisting of 1 to 5 parts by weight of sweet potato, 1-3 parts by weight of banana, and 0.5 to 2 parts by weight of carrot.

Sweet potatoes have a lot of water and dietary fiber, so they are effective for constipation. Sweet potatoes are effective in antioxidant and waste removal.

In addition, the sweet potato is put into steam steam, steamed for 1 to 4 hours, cooled at 20 to 25 degrees for 1 to 2 hours, and dried until the moisture content is 25% or less.

The blending amount of sweet potato is preferably 1 to 5 parts by weight. When the blending amount of sweet potato is less than 1 part by weight, the effect of preventing constipation may be insignificant. In addition, when the blending amount of sweet potato is more than 5 parts by weight, it may cause obesity.

Bananas are good for skin. Bananas are good for the gut. Bananas are effective in strengthening immunity and preventing cancer.

The blending amount of the banana is preferably 1-3 parts by weight. When the blending amount of the banana is less than 1 part by weight, the skin care effect may be insignificant. In addition, when the blending amount of the banana is more than 3 parts by weight, it may cause indigestion.

In addition, the present invention may use a green banana. Green bananas are richer in dietary fiber than regular bananas, so they have an excellent effect on improving bowel movements. In particular, green bananas have an excellent effect of delaying digestion by increasing butyric acid in the intestine.

Carrots are rich in fiber, vitamin A, vitamin C and beta-carotene. Carrots are helpful for eye health, antioxidant and immunity enhancement.

The blending amount of carrots is preferably 0.5 to 2 parts by weight. When the blending amount of carrots is less than 0.5 parts by weight, the effect of improving eyesight may be insignificant. In addition, when the blending amount of carrots is more than 2 parts by weight, it may cause diarrhea.

In the step of preparing the carbohydrate raw material (S44), it is possible to prepare a carbohydrate raw material consisting of 1 to 5 parts by weight of oats and 0.1 to 2 parts by weight of rice.

Oats contain a large amount of dietary fiber, which is effective in treating constipation and lowering cholesterol by removing bile acids. Oats are rich in iron. Oats are good for hyperlipidemia, diet, growth and development, blood circulation and anemia improvement.

In addition, oats contain protease, which promotes protein digestion. Proteases are enzymes that hydrolyze peptide bonds such as proteins and peptides.

The blending amount of oats is preferably 1 to 5 parts by weight. If the blending amount of oats is less than 1 part by weight, the protease may not be sufficiently contained. In addition, when the blending amount of oats exceeds 5 parts by weight, obesity may result.

In addition, finely pulverizing oats can be used to prepare oat powder with a size of 10 to 50 mesh. Accordingly, it can help the digestion of the elderly dog. In addition, it is possible to shorten the manufacturing time of nutritious wet snack food.

Rice contains GABA, a dietary fiber. GABA nutrient inhibits fat absorption and helps the brain to function smoothly.

The mixing amount of rice is preferably 0.1 to 2 parts by weight. When the amount of rice is less than 0.1 parts by weight, nutrients may not be sufficiently contained. In addition, when the blending amount of rice is more than 2 parts by weight, excessive intake of nutrients may lead to diabetes and obesity.

In addition, finely pulverizing the rice, it can be used to prepare rice flour of 10-50 mesh size. Accordingly, it can help the digestion of the elderly dog. In addition, it is possible to shorten the manufacturing time of the nutritional wet snack food.

In addition, in another embodiment, 1 to 10 parts by weight of pork potatoes may be further included.

Pork potatoes are very rich in inulin and dietary fiber. In particular, pork potatoes contain about 75 times more inulin than ordinary potatoes.

Pork potatoes can prevent diabetes and complications. Pork potato has a natural insulin action. Pork potatoes can prevent constipation and obesity. Pork potatoes are effective in improving cholesterol and allergies.

In addition, pork potatoes can be dried for 12 to 72 hours and roasted at 60 to 80 degrees for 1 to 6 hours. In this case, the inulin component may be 4 to 5 times higher than before drying.

The blending amount of pork potato is preferably 1 to 10 parts by weight. If the blending amount of pork potato is less than 1 part by weight, the cholesterol lowering effect may not be sufficient. In addition, if the blending amount of the pork potato is more than 10 parts by weight, there is a possibility of causing diarrhea by excessive intake of nutrients.

The step (S45) of preparing an unsaturated fatty acid raw material can be prepared by preparing an unsaturated fatty acid raw material consisting of 3 to 8 parts by weight of perilla.

Perilla is effective for chronic gastritis, cough, and hyperacidity. Perilla is rich in linolenic acid and has the ability to promote nerve cells. Because perilla is rich in unsaturated fatty acids, it prevents the formation of cholesterol in blood vessels, which is effective in preventing aging and adult diseases. In addition, perilla is rich in vegetable fiber, which can prevent constipation. In addition, perilla is rich in gamma-tocopherol, which is effective for skin diseases.

Here, the perilla may be used in the form of a powder by crushing the raw perilla. Raw sesame seeds are rich in omega-3 and have anti-aging effects. In addition, raw sesame is effective in improving blood circulation, dieting and preventing constipation.

The blending amount of perilla is preferably 3 to 8 parts by weight. When the blending amount of perilla is less than 3 parts by weight, the anticancer effect may be insignificant. In addition, when the blending amount of perilla is more than 8 parts by weight, there is a possibility of causing stomach pain or diarrhea.

In another embodiment, perilla, sesame, and olive may be mixed in a ratio of 1:1:2. In this case, 2 parts by weight of perilla, 2 parts by weight of sesame, and 4 parts by weight of olive may be mixed.

In addition, 1 to 7 parts by weight of sunflower seed oil may be added.

Sunflower seeds are rich in unsaturated fatty acids. Sunflower seeds contain high amounts of magnesium, which can improve symptoms of high blood pressure. Sunflower seeds reduce blood clotting and arteriosclerosis-promoting components, which helps to prevent anemia and harden arteries.

The blending amount of sunflower seeds is preferably 1 to 7 parts by weight. When the blending amount of sunflower seeds is less than 1 part by weight, the arteriosclerosis improvement effect may be insignificant. In addition, when the blending amount of sunflower seeds exceeds 7 parts by weight, there is a possibility of causing fever and diarrhea.

In addition, 3 to 5 parts by weight of chia seeds may be added.

Chia seeds are rich in nutrients such as magnesium, potassium and omega 3. Chia seeds can improve constipation symptoms that can come as a side effect of dieting.

In addition, chia seeds are effective in removing toxins from the body and purifying blood. Chia seeds are rich in antioxidants and tocopherols, which can help prevent aging.

The blending amount of chia seeds is preferably 3 to 5 parts by weight. When the blending amount of chia seeds is less than 3 parts by weight, the effect of improving blood circulation may be insignificant. In addition, when the blending amount of chia seeds exceeds 5 parts by weight, there is a possibility of causing diarrhea.

In the step (S46) of preparing a supplementary nutritional raw material, it is possible to prepare an auxiliary nutritional raw material consisting of 0.5 to 1.5 parts by weight of vitamins and 0.5 to 1.5 parts by weight of minerals.

Vitamins are essential nutrients that regulate metabolism or physiological functions in very small amounts. Vitamins A, B complex, C, D, E, F, K, U, L, P, etc. may be used. Vitamins also help strengthen the immune system. Vitamins have anti-aging, anti-diabetic and anti-cancer effects.

The blending amount of the vitamin is preferably 0.5 to 1.5 parts by weight. If the blending amount of the vitamin is less than 0.5 parts by weight, the immunity enhancing effect may not be sufficient. In addition, when the blending amount of the vitamin exceeds 1.5 parts by weight, there is a possibility that side effects such as vomiting and nausea may occur.

Minerals work to help your body fully utilize carbohydrates, proteins and fats. Minerals support metabolism and digestive activity. Minerals build bones and teeth. Minerals are responsible for maintaining the function of nerves and muscles.

Minerals include calcium, magnesium, potassium, phosphorus, iron, zinc, selenium, sodium, chlorine, copper and iodine. The blending amount of the mineral is preferably 0.5 to 1.5 parts by weight. If the blending amount of the mineral is less than 0.5 parts by weight, the metabolism enhancing effect may not be sufficient. In addition, when the blending amount of the mineral exceeds 1.5 parts by weight, there is a possibility that side effects such as reflux esophagitis may occur.

The step of mixing liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutrient raw material (S50) is mixing liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutrient raw material can do.

The step (S50) of mixing the liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutritional raw material may be performed in the order of the amount of raw materials used.

In addition, the step (S50) of mixing liquid raw materials, protein raw materials, dietary fiber raw materials, carbohydrate raw materials, unsaturated fatty acid raw materials and auxiliary nutritional raw materials is to be added in the order of meat - vegetables - grains - herbs - minerals - vitamins - collagen extract - purified water. can

Liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutritional raw material are mixed through the step (S50) of mixing liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutrient raw material A mixed mixture can be obtained.

The step of heating and stirring the mixture (S60) is in a stirrer with 100 to 150 parts by weight of water with respect to 100 parts by weight of a mixture of liquid raw materials, protein raw materials, dietary fiber raw materials, carbohydrate raw materials, unsaturated fatty acid raw materials and auxiliary nutritional raw materials. It can be heated and stirred at 70 to 95 degrees for 25 to 50 minutes.

In addition, the step of heating and stirring the mixture (S60) may be heated while stirring the mixture at 85 degrees for 30 minutes.

In the step (S70) of cooling the heated and stirred resultant to prepare porridge in liquid form, the resultant prepared through the step (S60) of heating and stirring the mixture may be cooled to prepare porridge in liquid form. In the step (S70) of cooling the heated and stirred resultant to produce porridge in liquid form, the manufactured resultant may be cooled at a low temperature.

In addition, in the step (S70) of cooling the heated and stirred resultant to prepare porridge in liquid form, a process of removing oxygen contained in porridge in liquid form may be additionally performed. Accordingly, by removing the oxygen contained in the porridge, there is an effect of preventing spoilage and lengthening the storage period.

In the step (S80) of filling the prepared functional nutritional wet snack food into the container, the prepared functional nutritional wet snack food can be filled in the container.

In the step (S80) of filling the prepared functional nutritional wet snack food into a container, the prepared nutritional wet snack food can be moved to a product filling facility, and an accurate amount can be filled into the container or can through a vacuum pump.

In this case, containers or cans for 92 g and 145 g can be used. In addition, in the step (S80) of filling the prepared functional nutritional wet snack food into the container, 200 pieces for 92 g per hour can be automatically filled, and 150 pieces for 145 g per hour can be automatically filled.

In the step of sealing the lid of the filled container (S90), after the step (S80) of filling the prepared functional nutritional wet snack food into the container, sealing the lid of the filled container and maintaining the inside of the container in a vacuum state Seaming is possible. Here, seaming (SEAMING) means sealing.

In the step of sealing the lid of the filled container (S90), the filled product (container or can) is moved to a conveyor and moved to a seaming device that seals the container or can, so that it can be sealed in a complete vacuum.

In the step of sealing the lid of the filled container (S90), 40 pieces for 92 g per hour can be automatically seamed in a vacuum state and 40 pieces for 145 g per hour can be automatically seamed in a vacuum state.

Sterilizing the sealed container in the retort facility (S100) is after the step (S90) of sealing the lid of the container in which the filling is completed, the seaming is put into the retort facility, 110 degrees to 130 at a pressure of 0.8 to 1.2 atmospheres It can be sterilized by heating to a temperature of 20 to 60 minutes. In this case, the heat treatment temperature and time may be heated at 121 degrees for 30 to 40 minutes.

Accordingly, a functional nutritional wet snack food product in a completely sterile state can be completed.

In the step of cooling the sterilized product (S110), after the step (S100) of sterilizing the sealed container in the retort facility, take out the sterilized container from the retort facility, and the temperature of about 30 to 40 degrees in the cooling water sterilized with chlorine. After cooling as much as possible, it can be stored at 15 to 25 degrees.

After the step of cooling the sterilized product (S110), the step (S120) of attaching the product label to the cooled product and packaging the product is 40 pieces per minute using the product labeling facility on the container of the finished functional nutritional wet snack food. Labels can be applied automatically to containers. In addition, a seal that guarantees a shelf life of 3 years may be displayed on the container. In the step (S130) of storing and inspecting the packaged product and then shipping it out, the packaged product may be stored and inspected and then shipped to the customer.

The finished functional nutritional wet snack food can be quickly transferred to the refrigerated storage room and frozen storage room, and stored against the pallet so as not to touch the floor or wall.

In this case, the temperature of the refrigerated storage room is -2°C to 5°C. In addition, the temperature of the freezer storage room is preferably -18 degrees or less.

Before shipping and transporting the finished functional nutritional wet snack food, a separate outer packaging process can be performed. For the outer packaging, be careful not to change the contents and labeling of the box, and labeling may be attached to the outside of the outer packaging and box.

In order to shorten the time the functional nutritional wet snack food is exposed to the external temperature when the product in storage is released, it can be loaded within 60 minutes after being taken out of the storage room.

By controlling the temperature of each type of product, the transport vehicle can minimize the deterioration of the product and the growth of microorganisms during transportation.

In addition, in the present invention, in the step (S44) of producing a carbohydrate raw material, 1 to 5 parts by weight of wheat, 1 to 5 parts by weight of barley, 1 to 5 parts by weight of black rice, 1 to 5 parts by weight of germinated brown rice, 1 to 5 parts by weight of glutinous rice 1 to 5 parts by weight of non-glutinous rice, 1 to 5 parts by weight of sorghum, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of barley, 1 to 5 parts by weight of millet Part, red bean 1-5 parts by weight, millet 1-5 parts by weight, peas 1-5 parts by weight, black sesame 1-5 parts by weight, and dong 1-5 parts by weight of any one of the grains may be further included have.

Grains are foods rich in various nutrients. In particular, black grains contain anthocyanins. Anthocyanin is a strong flavonoid antioxidant, it prevents the formation of deposits in the arteries, purifies the blood, and reduces the risk of heart disease and stroke. In addition, it has antioxidant, anti-aging, and anti-inflammatory properties, so it can prevent malnutrition due to diet and promote health.

Grains also contain beta-glucan. Beta-glucan is a kind of polysaccharide, and it is especially abundant in barley rice, and it can enhance immunity.

Grains also contain saponins. Saponin has an excellent effect as a cardiac or diuretic.

Grains also contain selenium. Selenium is an essential mineral for our body and an important component of antioxidant enzymes that protect cells. Selenium is essential for the normal functioning of the immune system and thyroid gland.

For reference, brown rice contains GABA, a dietary fiber. GABA nutrient inhibits fat absorption and helps the brain to function smoothly.

Beans contain isoflavones. Isoflavones help relieve depression, osteoporosis, and menopausal symptoms caused by a lack of female hormones.

The functional nutritional wet snack feed of the present invention contains grains containing essential nutrients for our body, and thus has a very large effect in preventing malnutrition that may occur due to the inability of elderly dogs 7 years or older to consume nutrients evenly.

The mixing amount of grain is 1-5 parts by weight of wheat, 1-5 parts by weight of barley, 1-5 parts by weight of black rice, 1-5 parts by weight of germinated brown rice, 1-5 parts by weight of glutinous rice, 1-5 parts by weight of non-glutinous rice, 1-5 parts by weight of millet. 5 parts by weight, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of adil, 1 to 5 parts by weight of millet, 1 to 5 parts by weight of red bean, 1 to 5 parts by weight of millet Parts by weight, 1 to 5 parts by weight of peas, 1 to 5 parts by weight of black bean, and 1 to 5 parts by weight of peas are good.

When the blending amount of the grain is less than 1 part by weight, nutrients may not be sufficiently contained. In addition, when the blending amount of the grain exceeds 5 parts by weight, there is a possibility of causing obesity.

In addition, in another embodiment, the present invention is a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, a step (S50) of mixing the unsaturated fatty acid raw material and an auxiliary nutrient raw material in the step (S50) or heating and stirring the mixture (S60) in the mixture It may further include 1 to 10 parts by weight of the yucca extract.

Yucca extract can be obtained by extracting the yucca root. Yucca extract is rich in saponins.

Yucca extract is effective for arthritis. In addition, yucca extract has the effect of improving the odor of feces.

The blending amount of the yucca extract is preferably 1 to 10 parts by weight. When the blending amount of the yucca extract is less than 1 part by weight, the effect of improving stool may be insignificant. In addition, when the compounding amount of the yucca extract is more than 10 parts by weight, there is a possibility of causing anorexia.

In addition, in another embodiment, the present invention provides a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material and a step (S60) of mixing the auxiliary nutrient raw material to the mixture in the step (S50) or heating and stirring the mixture (S60). 1 to 5 parts by weight of the oligosaccharide may be further included.

Oligosaccharides are polysaccharides composed of 3 to 10 sugars of glucose. Oligosaccharides can be used for the growth of lactic acid bacteria in the large intestine. Oligosaccharides have antibacterial and immune-enhancing effects. Oligosaccharides are excellent for reducing blood sugar and preventing constipation.

The blending amount of the oligosaccharide is preferably 1 to 5 parts by weight. When the blending amount of the oligosaccharide is less than 1 part by weight, the effect of improving immunity may be insignificant. In addition, when the blending amount of the oligosaccharide is more than 5 parts by weight, there is a possibility of causing diarrhea.

In addition, in another embodiment, the present invention provides a liquid raw material, a protein raw material, a dietary fiber raw material, a carbohydrate raw material, an unsaturated fatty acid raw material and a step (S60) of mixing the auxiliary nutrient raw material to the mixture in the step (S50) or heating and stirring the mixture (S60). 5 to 10 parts by weight of figs may be further included.

Figs are rich in enzymes called pectin and ficin. Figs are effective in blood purification, intestinal tract, anti-inflammatory, detoxification and obesity prevention.

In addition, figs are good for constipation and promote digestion.

It can be used by fermenting figs to prepare fermented fig powder in powder form.

In this case, 1-3 parts by weight of oligosaccharide and 5-7 parts by weight of Aspergillus oryzae are mixed with respect to 10 parts by weight of fig, and after fermentation for 48 hours to 120 hours, the fermented liquid is subjected to a humidity condition of 60 Fermented fig powder can be obtained by drying for 14 to 21 days in a fermentation chamber of 25 degrees Celsius under % and temperature conditions.

The blending amount of the fermented fig powder is preferably 5 to 10 parts by weight. When the blending amount of the fermented fig powder is less than 5 parts by weight, the antioxidant action may be insignificant. In addition, when the total amount of fermented fig powder exceeds 10 parts by weight, there is a possibility of causing an allergy.

In addition, in the step of mixing liquid raw material, protein raw material, dietary fiber raw material, carbohydrate raw material, unsaturated fatty acid raw material and auxiliary nutritional raw material (S50) or heating and stirring the mixture (S60), the mixture is a natural seasoning may include more.

The natural seasoning may include 1-3 parts by weight of beef powder, 2-7 parts by weight of kelp, 1-5 parts by weight of seaweed and 1-7 parts by weight of soy sauce.

Beef is a high-protein food. Beef contains a large amount of essential amino acids and protein, which has the effect of reducing edema symptoms.

After the beef is dried, it can be pulverized to use powdered beef powder.

The blending amount of beef powder is preferably 1-3 parts by weight. If the blending amount of beef powder is less than 1 part by weight, nutrients may not be sufficiently contained. In addition, when the blending amount of beef powder exceeds 3 parts by weight, there is a possibility of causing obesity.

Kelp is rich in various pigments such as carotene, xanthophylls, and chlorophyll. Kelp contains a lot of carbohydrates such as mannite and laminarin, which are produced by carbon assimilation, and alginic acid, a component of the cell wall. Kelp contains amino acids such as iodine, vitamin B2, and glutamic acid. Kelp has the effect of lowering blood pressure.

The blending amount of kelp is preferably 2-7 parts by weight. If the blending amount of kelp is less than 2 parts by weight, nutrients may not be sufficiently contained. In addition, when the blending amount of kelp exceeds 7 parts by weight, there is a possibility of causing thyroid disease.

Green tea has salt and all trace elements dissolved in seawater, so it has a salty taste and a lot of weight. The salt component in green tea is salt that has been filtered out of toxins in seawater.

Green tea is excellent for removing sukbyeon and treating obesity. Green tea improves blood circulation, purifies blood, and strengthens blood vessels, so high blood pressure and low blood pressure can be treated at the same time. In addition, green tea is effective for sinusitis, nephritis, arthritis, and the like. Green tea treats purulent inflammation and kills various types of bacteria, so it treats inflammation and dropsy caused by arthritis. Green tea is excellent for skin care. When green tea is consumed, sukbyeon disappears and the skin becomes clean. Green tea is effective for spots, freckles, and acne. Green tea activates the function of the intestine and promotes the function of the stomach, so it is effective in constipation, sukbyeon, prolapse, and hemorrhoids. In addition, it is effective in hypothyroidism and hyperthyroidism.

Green tea relieves and cures bronchial asthma by restoring the function of the bronchial mucosa.

The blending amount of green tea is preferably 1 to 5 parts by weight. When the blending amount of green tea is less than 1 part by weight, the effect of discharging wastes may be insignificant. In addition, when the blending amount of green tea is more than 5 parts by weight, there is a possibility that skin diseases such as eczema or itching occur.

In addition, green tea extract can be used.

Soy sauce is effective for high blood pressure. Soy sauce has anti-cancer properties.

The blending amount of soy sauce is preferably 1 to 7 parts by weight. When the blending amount of soy sauce is less than 1 part by weight, the hypertension lowering effect may be insignificant. In addition, when the blending amount of soy sauce exceeds 7 parts by weight, sodium may accumulate in the body.

In addition, soy sauce using sea salt may be used for the soy sauce.

In general, seasoning is used to achieve the effect of color fixation by nitrite. For this reason, common seasonings contain large amounts of nitrites. However, if you consume too much nitrite, you may be exposed to various adult diseases, so it is better to use less than the standards of the Ministry of Food and Drug Safety. Nitrite is one of the representative carcinogens. Continuous intake of nitrites may increase the risk of various cancers and adult diseases. Therefore, the more nitrite intake is minimized, the better.

The present invention by using a seasoning made of natural materials instead of nitrite in order to solve the problems as described above, has a great effect of improving the health of the elderly dog.

Although the present invention has been described with reference to one embodiment shown in the accompanying drawings, it will be understood that this is merely exemplary, and that various modifications and equivalent other embodiments are possible therefrom by those skilled in the art. will be able Accordingly, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (9)

(a) preparing a liquid raw material consisting of 5-15 parts by weight of collagen, 23-33 parts by weight of ginger extract, and 1-5 parts by weight of chicken oil;
(b) preparing a protein raw material consisting of 20-30 parts by weight of chicken breast, 5-15 parts by weight of chicken tenderloin, 1-10 parts by weight of duck tenderloin, and 1-5 parts by weight of salmon;
(c) preparing a dietary fiber raw material consisting of 1 to 5 parts by weight of sweet potato, 1-3 parts by weight of banana and 0.5 to 2 parts by weight of carrot;
(d) preparing a carbohydrate raw material consisting of 1 to 5 parts by weight of oats and 0.1 to 2 parts by weight of rice;
(e) preparing an unsaturated fatty acid raw material consisting of 3 to 8 parts by weight of perilla;
(f) preparing an auxiliary nutritional raw material consisting of 0.5 to 1.5 parts by weight of vitamins and 0.5 to 1.5 parts by weight of minerals;
(g) mixing the raw materials prepared through the steps (a) to (f);
(h) heating and stirring at 70 degrees to 95 degrees for 25 to 50 minutes in a stirrer with 100 to 150 parts by weight of water to the mixture prepared through step (g); and
(i) cooling the resultant mixed through the step (h) to prepare a liquid porridge;
Functional nutritional wet snack food manufacturing method comprising a.
According to claim 1,
After step (i),
Filling the prepared functional nutritional wet snack food into a container; And after the step of filling the functional nutritional wet snack food into the container, sealing the lid of the filled container, and seaming to maintain the inside of the container in a vacuum state; Functional nutritional wet snack food comprising more manufacturing method.
3. The method of claim 2,
After the seaming (SEAMING) step, the seaming is completed by putting the container into the retort facility and heating at a temperature of 110 degrees to 130 degrees at 0.8 to 1.2 atmospheres for 20 to 60 minutes to sterilize; further comprising Functional nutritional wet snack food manufacturing method.
4. The method of claim 3,
After the step of sterilizing, taking out the sterilized container from the retort facility, cooling it to a temperature of about 30-40 degrees in chlorine-sterilized cooling water, and then storing it at 15-25 degrees. How to make snack food.
According to claim 1,
The collagen is extracted with hot water by adding 5 to 15 parts by weight of chicken feet with respect to 100 parts by weight of purified water and heating at 90 degrees to 110 degrees for 1 to 6 hours;
collecting the gelatin sol by filtering the chicken feet solution prepared through the hot water extraction step; and
A method for producing a functional nutritional wet snack food prepared through; cooling the gelatin sol in a refrigerated state at 1°C to 8°C for 6 to 24 hours to form a gel to obtain collagen.
According to claim 1,
The step of extracting the ginger extract with hot water by adding 1 to 5 parts by weight of ginger tree to 100 parts by weight of purified water and heating at 90 degrees to 110 degrees for 1 to 6 hours; and
Cooling the ginger solution prepared through the hot water extraction step at 15°C to 25°C for 6 hours to 24 hours; a functional nutritional wet snack food production method prepared through.
According to claim 1,
In the step (d), 1-5 parts by weight of wheat, 1-5 parts by weight of barley, 1-5 parts by weight of black rice, 1-5 parts by weight of germinated brown rice, 1-5 parts by weight of glutinous rice, 1-5 parts by weight of non-glutinous rice in the carbohydrate raw material 5 parts by weight, 1 to 5 parts by weight of millet, 1 to 5 parts by weight of corn, 1 to 5 parts by weight of buckwheat, 1 to 5 parts by weight of mung bean, 1 to 5 parts by weight of sorghum, 1 to 5 parts by weight of millet, 1 to 5 parts by weight of red bean Mixing any one of the weight parts, millet 1-5 parts by weight, peas 1-5 parts by weight, black sesame 1-5 parts by weight, and eastern 1-5 parts by weight; Functional nutrition wet snack food production comprising more Way.
According to claim 1,
In the step (g) or (h), the mixture further comprises a natural seasoning,
The natural seasoning is a functional nutritional wet snack food manufacturing method comprising 1-3 parts by weight of beef, 2-7 parts by weight of kelp, 1-5 parts by weight of seaweed and 1-7 parts by weight of soy sauce.
A functional nutritional wet snack food prepared by the method of any one of claims 1 to 8.

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