KR20220073927A - Snacks for companion animals and manufacturing method thereof - Google Patents

Abstract

One embodiment of the present invention provides a method of manufacturing a snack for companion animals. In the manufacturing method of snacks for companion animals, the raw materials, which are raw meat or raw vegetables, are first sterilized by immersing them in vinegar water. Thereafter, the sterilized raw material is washed and cut. Next, the cut raw materials are marinated using vegetable oil. Thereafter, the marinated raw material is dried.

Description

Snacks for companion animals and manufacturing method thereof {SNACKS FOR COMPANION ANIMALS AND MANUFACTURING METHOD THEREOF}

The present invention relates to a snack for companion animals and a method for manufacturing the same, and more particularly, it is possible to consume various nutrients through a snack by increasing nutrients, and to improve palatability by improving the texture when a companion animal eats a snack. It relates to a snack for companion animals and a manufacturing method thereof.

Recently, the number of people who own companion animals such as dogs and cats is rapidly increasing, and the industry related to companion animals continues to grow rapidly. In the past, leftover food was fed to companion animals, but as the companion animal-related market expands, various pet foods using raw meat are being launched. Recently, commercial feed has been developed and this feed is fed to companion animals.

In addition to these feeds, various snacks have been developed and provided to companion animals. Jerky, a representative snack for companion animals, is prepared by seasoning various meats such as beef, pork, chicken, fish or duck meat, and it is easy to store and carry. , can be easily fed anytime, anywhere.

However, dog jerky that is currently in circulation is generally produced through a process of washing and drying without a special pretreatment process, and cheap meat, inexpensive cuts, and powdered meat are used to secure price competitiveness. Most of these jerky for companion animals have a simple texture and are not excellent in terms of nutritional value.

The technical problem to be achieved by the present invention is more specifically, a companion animal in the form of jerky or vegetable foam that improves palatability by increasing nutrients so that various nutritional components can be ingested through snacks, and when companion animals eat snacks, the texture is improved An object of the present invention is to provide a snack for animals and a method for manufacturing the same.

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. There will be.

In order to achieve the above technical object, an embodiment of the present invention provides a method of manufacturing a snack for companion animals. In the manufacturing method of snacks for companion animals, the raw materials, which are raw meat or raw vegetables, are first sterilized by immersing them in vinegar water. Thereafter, the sterilized raw material is washed and cut. Next, the cut raw materials are marinated using vegetable oil. Thereafter, the marinated raw material is dried.

In an embodiment of the present invention, in the step of marinating, at least one of sunflower seed oil, grape seed oil, and olive oil of 50 ml per 1 kg of the raw meat is applied to prepare a jerky-type snack and aged for 30 minutes. have.

In an embodiment of the present invention, the marinating comprises: preparing a marinade solution containing at least one of sunflower seed oil, grape seed oil, olive oil, canola oil, and coconut oil; immersing the cut raw meat in the marinade solution; and aging after immersion.

In an embodiment of the present invention, in the sterilization step, the raw meat may be soaked in vinegar water for 30 minutes.

In an embodiment of the present invention, in the drying step, the raw meat may be dried at a temperature of 68°C to 72°C for 11 hours to 13 hours using a food dryer.

In an embodiment of the present invention, after the drying step, the dried raw meat may be packaged in the form of jerky.

In an embodiment of the present invention, after the drying step, the dried raw vegetables may be packaged in the form of dried vegetables.

In order to solve the technical problem of the present invention, another embodiment of the present invention provides a snack for companion animals in the form of jerky prepared by the method for manufacturing a companion animal snack, in which raw meat is laminated in vegetable oil.

In order to solve the technical problem of the present invention, another embodiment of the present invention provides a snack for companion animals in the form of dried vegetables in which raw vegetables are laminated in vegetable oil, manufactured by the above-described method for producing a snack for companion animals. do.

According to an embodiment of the present invention, it is possible to provide a snack for companion animals in the form of jerky or vegetable bag with increased nutritional value and palatability by laminating with vegetable oil, and a method for manufacturing the same.

According to an embodiment of the present invention, using a home dryer, jerky for companion animals was prepared and fed to puppies, and palatability was shown to be good in all puppies.

It should be understood that the effects of the present invention are not limited to the above-described effects, and include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 is a view showing a snack for companion animals in the form of jerky according to an embodiment of the present invention.
2 is a view showing a snack for companion animals in the form of vegetable bags according to an embodiment of the present invention.
3 is a flowchart illustrating a method of manufacturing a snack for companion animals according to an embodiment of the present invention.

Hereinafter, the present invention will be described with reference to the accompanying drawings. However, the present invention may be embodied in several different forms, and thus is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification.

Throughout the specification, when a part is said to be “connected (connected, contacted, coupled)” with another part, it is not only “directly connected” but also “indirectly connected” with another member interposed therebetween. "Including cases where In addition, when a part "includes" a certain component, this means that other components may be further provided without excluding other components unless otherwise stated.

The terminology used herein is used only to describe specific embodiments, and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present specification, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

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

1 is a view showing a snack for companion animals in the form of jerky according to an embodiment of the present invention. 2 is a view showing a snack for companion animals in the form of vegetable bags according to an embodiment of the present invention. 3 is a flowchart illustrating a method of manufacturing a snack for companion animals according to an embodiment of the present invention.

1 and 2 show an example of jerky and vegetable as a snack for companion animals according to the present embodiment. Hereinafter, the description will be focused on jerky.

In the method of manufacturing a snack for companion animals, first, raw meat is sterilized by immersing it in vinegar water (S10).

For example, you can select only lean meat from raw meat such as horse meat, chicken, pork, and soak it in vinegar water for 30 minutes to sterilize it.

Use vinegar to wash seafood, meat, and vegetables. If you wash the clam with vinegar water, the slipperyness is easily removed, and if you wash old meat with diluted vinegar, it becomes soft. Put the withered vegetables in a large bowl, add water, and add 1 tbsp of vinegar and 1 tbsp of sugar to make them fresh in no time. As such, vinegar has a sterilizing function.

For example, vinegar at a concentration of 10% can reduce the number of pathogenic E. coli by 1/100,000 in 1 minute. You can also use it with vinegar and baking soda. Even a 5% acetic acid solution may have sufficient sterilization power.

The reason for soaking raw meat in vinegar for 30 minutes is that if you soak it for less than 30 minutes, the sterilization effect and the removal of odor may be less effective. In addition, if soaked for more than 30 minutes, excessive juices such as myoglobin in the meat are released, and the dog's palatability may decrease after the product is manufactured.

Thereafter, the sterilized raw meat is washed and cut (S20).

In general, a method of manufacturing beef jerky may be used by processing and drying sliced raw meat. Using this method, the raw meat is cut to a predetermined size. That is, raw meat can be cut and processed in the form of radishes, for example, by slicing radishes. Specifically, it can be cut to have a length of 5 to 10 cm, and a thickness and width of 4 to 7 mm.

In order to flavor the cut raw meat, a process of mixing and binding with seasoning may be added. Of course, it is also possible to omit the process of mixing these seasonings and to maintain the flavor of the raw meat itself.

In the case of mixing seasoning, for example, various natural seasonings including salt, sugar, starch syrup, etc. are added to the cut-processed raw meat as jerky seasoning, and mixed to bind to each other. Here, as a natural seasoning blended with the cut raw meat, various other than the above-mentioned seasonings may be used. By mixing and binding the raw meat with the seasoning and leaving it for a certain period of time, the jerky can be properly aged, so that the texture can be maintained more softly when the production of the beef jerky is completed later. It is natural that seasonings or additional mixing materials may be omitted or variously modified according to the taste of the companion animal.

Thereafter, the raw meat is marinated in vegetable oil (S30).

A marinade is a flavored liquid that is marinated to flavor or soften meat or fish prior to cooking. The marinade enhances the taste by removing the odor of the meat, and it also has the effect of making the taste soft and tender, enhancing the texture. By performing this marinade process, it makes the tough meat tender and forms a film to prevent the juice from escaping.

For meats that are chewy, fishy, or stinky, marinade is effective. Since all meat has a unique smell, it is important to get rid of that odor in meat snacks, especially in the case of wild meat, birds and fish that we are not familiar with. In the case of chewy and cheap beef, marinade makes the meat soft, so it is very effective in this case.

For example, raw meat that has been cut and washed or seasoned with added seasoning is marinated in vegetable oil such as sunflower seed oil, grape seed oil, or olive oil.

For example, the marinating may include preparing a marinade solution containing at least one of sunflower seed oil, grape seed oil, olive oil, canola oil and coconut oil, and immersing the cut raw meat in the marinade solution. And, it may include a step of aging after immersion.

This vegetable oil used for marinade prevents the meat from drying out, and this process can increase nutrients such as omega 3 and improve palatability. Specifically, after selecting at least one of sunflower seed oil, grape seed oil, olive oil, canola oil and coconut oil of about 50 ml per 1 kg of raw meat, it can be applied and aged for 30 minutes.

If vegetable oil is marinated in an amount smaller than 50ml based on 1kg of raw meat, sufficient luster does not appear overall, and nutrients that penetrate into the meat quality may be insufficient. If more than 50 ml of vegetable oil is added based on 1 kg of raw meat, excess fat may penetrate into the meat, and in this case, the appearance may deteriorate.

As a specific implementation method, prepare a bowl, put the cut raw meat, pour marinade into it, and then turn it over or rub it so that it is evenly coated. You can marinate for at least 30 minutes in the refrigerator for marinade penetration and maturation.

Thereafter, for the manufacture of jerky for companion animals, the marinated raw meat that has undergone the same process as above is dried (S40).

The texture of jerky, like other medium moisture meat products, can vary depending on the moisture content, so the drying process is very important in the manufacturing process of jerky. The conventional drying method of jerky has been mainly used in the sun drying method, which is dried by solar heat and wind power, but a hot air drying method may be used for the manufacture of commercial products.

In this embodiment, in the drying step, the raw meat may be dried at a temperature of 68°C to 72°C for 11 hours to 13 hours using a food dryer. Preferably, after being put in a dryer, it is dried at a temperature of 70 degrees for 12 hours to prepare jerky.

In the case of manufacturing using a household food dryer, if the temperature is less than 70 degrees, it takes too much time to sufficiently reduce the moisture content, and if it is more than 70 degrees, the destruction of nutrients may be excessive. When judging the texture and smell of the product, such as the moisture content by time at the temperature, it is judged that 12 hours is the most suitable time.

In this way, by drying after the marinade process, the nutrients of the vegetable oil are properly penetrated into the raw meat, which helps the health of companion animals.

In the hot air drying method, food is placed on a shelf or tray, put in a drying room, and dried with hot air, and the temperature and wind speed of the hot air must be appropriately adjusted according to the type or condition of the food.

In addition, the texture and microbiological safety of the jerky are determined according to the drying conditions. As in the conventional method, when raw meat is simply cut and dried with hot air, then packaged and shipped, there are many problems in terms of food hygiene. In addition, in the case of excessively dried jerky, there is a problem such as being too hard or tough.

In addition, in the prior art, in order to extend the shelf life of jerky, various kinds of additives were added during the manufacturing process, so there was a problem in that it was not suitable for the taste of companion animals such as dogs and cats.

The method for manufacturing a snack for companion animals according to this embodiment and the snack prepared thereby can be applied to jerky or vegetable, and by applying a marinade process with vegetable oil, increase in nutritional value, increase in palatability by increasing texture, hygiene It is possible to achieve effects such as improvement of the state, removal or reduction of additives, and the like.

Thereafter, the hot air dried jerky may be vacuum-packed (S50).

The hot air dried jerky can be placed in a packaging container and vacuum-packed using a vacuum packaging machine. Here, as the packaging container, a packaging container made of a generally widely used polyethylene material may be used.

In the case of manufacturing vegetable bags, raw vegetables may be marinated in vegetable oil and dried, then the raw vegetables may be formed in the form of dried vegetables and vacuum packaging may be performed.

Thereafter, the vacuum-packed jerky may be subjected to high-temperature steam sterilization in a vacuum-packed state.

After vacuum-packing the jerky inside the packaging container as described above, the vacuum-packed jerky can be put into a high-temperature steam sterilizer and steam sterilized for a certain period of time. Thereby, it is possible to sterilize microorganisms, viruses, etc. that may be inside the vacuum-packed jerky.

Then, by packaging the jerky product in a packaging box, the product is produced.

In the above numerical values, the vinegar water sterilization time is adjusted through bacteriological examination, etc., the marinade-related standards are adjusted through component analysis, etc., and the drying temperature and time are appropriately adjusted according to the difference, thickness, etc. Can be adjusted.

Existing dog jerky was directly dried without marinade. As a result, there were many deficiencies in the texture of the finished product and the balanced supply of nutrients. On the other hand, the manufacturing method of jerky for companion animals of this embodiment has a softer texture than conventional jerky, so it is possible to produce a good product for feeding to elderly dogs and the like. In addition, the manufacturing method of jerky as a snack for companion animals of this embodiment can be applied not only to jerky but also to vegetable stew (dried horseradish).

The description of the present invention described above is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

S10: Sterilization by soaking in vinegar
S20: washing and cutting step
S30: marinade step
S40: drying step
S50: Step of vacuum packaging

Claims (9)

In the method of manufacturing a snack for companion animals,
Sterilizing raw meat or raw vegetables by immersing them in vinegar water:
washing and cutting the sterilized raw material;
Marinade (marinade) the cut raw material using vegetable oil; and
Drying the marinated raw material; A method of manufacturing a snack for companion animals, comprising: a.
According to claim 1,
In the marinade step,
In order to prepare a jerky-type snack, 50 ml of sunflower seed oil, grape seed oil, olive oil, canola oil, and coconut oil of 50 ml per 1 kg of the raw meat is applied and aged for 30 minutes, characterized in that it is aged for 30 minutes. .
3. The method of claim 2,
The marinating step is,
Preparing a marinade solution comprising at least one of sunflower seed oil, grape seed oil and olive oil;
immersing the cut raw meat in the marinade solution; and
A method of manufacturing a snack for companion animals, comprising the step of aging after immersion.
4. The method according to any one of claims 2 and 3,
In the sterilization step,
A method of manufacturing a snack for companion animals, characterized in that the raw meat is immersed in vinegar water for 30 minutes.
4. The method according to any one of claims 2 and 3,
In the drying step,
A method for producing a snack for companion animals, characterized in that the raw meat is dried for 11 to 13 hours at a temperature of 68 to 72 degrees using a food dryer.
4. The method according to any one of claims 2 and 3,
After the drying step,
Packaging the dried raw meat in the form of jerky;
The method according to claim 1,
After the drying step,
Packaging the dried raw vegetables in the form of dried vegetables; characterized in that it further comprises a method of manufacturing a snack for companion animals.
In pet snacks,
A snack for companion animals in the form of jerky manufactured by the method of any one of claims 1 to 3, wherein raw meat is laminated in vegetable oil.
In pet snacks,
A snack for companion animals in the form of dried vegetables manufactured by the method of claim 1 and in which raw vegetables are laminated in vegetable oil.

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