KR20220081413A - Manufacturing method of pet food including Sasa quelpaertensis Nakai and pet food including Sasa quelpaertensis Nakai manufactured by the same - Google Patents

Abstract

The present invention, a material preparation step of processing flounder and flounder to prepare raw flounder and flounder powder, respectively; A mixing step of preparing a mixed material comprising the fresh flounder meat and reeds powder, purified water, a thickener and auxiliary fish meat; and a sterilization step of heating the mixed material; relates to a method for manufacturing a pet food comprising Jeju porridge, including, wherein the pet food manufactured according to the present invention has excellent cholesterol improvement, anti-obesity, and anti-inflammatory functions. It can improve health, and can contribute to the preservation of Jeju's environment by making use of the surplus forest fishery products of Jeju and flounder.

Description

A manufacturing method of pet food including Jeju porridge and pet food including Jeju porridge manufactured thereby

The present invention relates to a method for manufacturing a pet food containing Jeju porridge, which is an surplus forest product of Jeju, and to a pet food containing Jeju porridge manufactured according to the method, and more particularly, to a method for manufacturing pet food including Jeju porridge. By doing so, it relates to a method of manufacturing a pet food containing Jeju bamboo, which can use Jeju bamboo, a surplus forest product, and at the same time improve cholesterol in companion animals and obtain anti-obesity effects.

Recently, as the number of households living with companion animals has rapidly increased, the companion animal health care industry is rapidly growing.

In particular, as apartment-style housing is established as the main housing type in the city, companion animals do not sufficiently fill the required amount of exercise and are mainly active indoors, so there is a problem of being easily exposed to obesity or various diseases.

Accordingly, there is a need to develop food for companion animals that can sufficiently supply nutrients necessary for companion animals and minimize such problems.

On the other hand, SasaquelpaertensisNakia is an evergreen houseplant with a height of 10 to 80 cm and a diameter of 3 to 4 mm, which is a plant of the Gramineae family and is widely distributed in the Halla Mountain area.

Recently, as the number of plants rapidly increased due to the vigorous propagation of Jeju bamboo, it is a problem because it inhibits the natural growth of other plants and inhibits the species diversity of Hallasan ecology. is in progress

Arumdoin, cylindrin, taraxerol, freiendelin, etc. are known as substances exhibiting physiological activity in the leaves of Jeju bamboo grass, including sugars and vitamins. According to Donguibogam, bamboo leaves, stems and roots have all been used medicinally since ancient times and are known to be effective in hypertension, gastritis, diabetes, and antipyretics. became

So far, for foods containing Jeju bamboo shoots, Korean Patent Registration No. 1637033 for a method of producing flounder cutlets using Jeju bamboo shoot extract, Korean Patent No. 1455756 for processed meat foods containing bamboo and a manufacturing method thereof, and Korean registered patents Tea using bamboo leaves and a manufacturing method thereof are known in No. 1346340, and coffee using bamboo leaves and a manufacturing method thereof are known in Korean Patent Laid-Open No. 2012-0125424.

However, pet food using Jeju bamboo grass having the above-mentioned efficacy has not yet been developed, and the present invention intends to provide pet food for companion animals using Jeju bamboo grass.

Registered Patent No. 10-1637033 (Registered on June 30, 2016)

In the present invention, by providing a method for manufacturing pet food containing Jeju porridge, a method of manufacturing pet food containing jeju porridge that can improve cholesterol in companion animals and obtain anti-obesity effects while utilizing surplus forest product, jeju porridge, and this We would like to provide pet food that contains Jeju cooked rice.

An embodiment of the present invention for achieving the object as described above, a material preparation step of processing flounder and flounder, respectively, to prepare flounder and raw flounder powder; A mixing step of preparing a mixed material comprising the fresh flounder meat and reeds powder, purified water, a thickener and auxiliary fish meat; and a sterilization step of heating the mixed material.

The material preparation step includes a flatfish handling step of washing the flatfish and separating the flatfish flesh by removing the bones, intestines, scales and fins; and a processing step of washing the Jeju bamboo grass, drying it, and pulverizing it to prepare a bamboo grass powder.

The mixed material may include 1 to 15% by weight of fresh flounder, 0.1 to 3% by weight of porridge powder, 8 to 30% by weight of purified water, 10 to 26% by weight of a thickener, and 30 to 55% by weight of auxiliary fish meat.

The mixed material may further include 1 to 10% by weight of vegetables.

The thickener may be at least one thickener powder selected from the group consisting of tapioca starch and agar powder.

The auxiliary fish meat may include at least any one or more of tuna meat, cod meat, chicken, and beef.

The present invention includes a pet food comprising Jeju porridge prepared by the above-described method.

The pet food containing Jeju bamboo produced according to the method for manufacturing pet food containing Jeju bamboo according to the present invention can preserve the various vegetation of Jeju Hallasan by collecting and utilizing Jeju bamboo, which is a surplus forest product, to suppress reproduction, At the same time, because pet food exhibits cholesterol improvement, anti-obesity, and anti-inflammatory functions by Jeju Ridge, it is effective in maintaining and protecting companion animals' health.

Before describing in detail through preferred embodiments of the present invention, terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and meanings consistent with the technical spirit of the present invention and should be interpreted as a concept.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

In each step, the identification code is used for convenience of description, and the identification code does not describe the order of each step, and each step may be performed differently from the specified order unless the specific order is clearly stated in the context. have. That is, each step may be performed in the same order as the specified order, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, an embodiment of the present invention will be described. However, the scope of the present invention is not limited to the following preferred embodiments, and those skilled in the art can implement various modified forms of the contents described herein within the scope of the present invention.

The present invention relates to a method for manufacturing a pet food containing Jeju porridge, which is a surplus forest product of Jeju, and to a pet food containing jeju porridge manufactured accordingly.

More specifically, it is possible to improve cholesterol, anti-obesity and anti-inflammatory functions in companion animals by using Jeju porridge and farmed flounder, which are surplus forest fishery products of Jeju, to produce pet food, and to provide anti-obesity and anti-inflammatory functions. Because it can supply high-quality protein and fatty acids, it can improve the health of companion animals.

In addition, it can contribute to the preservation of the environment and ecosystem of Jeju Island by using Jeju bamboo grass, which prevents the growth of plants in Hallasan Mountain due to its rapid proliferative power and disturbs the ecosystem. By using flatfish, it is possible to reduce costs and prevent environmental pollution due to the disposal of non-commercial farmed flatfish.

According to an embodiment of the present invention, there is provided a method for producing a pet food including a flounder, comprising: a material preparation step of processing flounder and flounder to prepare raw flounder and flounder powder; A mixing step of preparing a mixed material comprising the fresh flounder meat and reeds powder, purified water, a thickener and auxiliary fish meat; and a sterilization step of heating the mixed material.

The material preparation step is a step of processing flounder and Jeju porridge into a form that is easy for companion animals to consume.

This step specifically includes a flatfish trimming step of processing flatfish and a bamboo grass processing step of processing Jeju bamboo grass, and the order in which these two steps are performed is not particularly limited. That is, one of the flounder trimming step and the bamboo processing step may be performed first, or both steps may be performed simultaneously.

The step of trimming the flatfish is a step of washing the flatfish and removing the bones, intestines, scales and fins to separate the flatfish flesh.

This step includes the first washing step of washing the flatfish; a second washing step of immersing the washed flounder in an organic acid solution; and a shaping step of removing parts other than the boneless flesh of flatfish such as bones, intestines, scales, and fins, and cutting the boneless flesh to a predetermined size.

The first washing step is a step of washing living or frozen flatfish by immersing them in clean water or washing in running water. Through this step, various foreign substances attached to the surface of the flatfish can be removed.

The second washing step is performed to remove the fishy smell generated from flatfish, and the organic acid solution used at this time is 0.01 to 0.1 of an organic acid containing at least one of citric acid, tartaric acid, malic acid, acetic acid, lactic acid and fumaric acid. It may be an organic acid aqueous solution containing water in weight % and the remaining amount.

At this stage, the flatfish can be immersed in an organic acid aqueous solution at 12 to 28° C. for 5 to 30 minutes. Preferably, in order to minimize the taste change caused by the organic acid aqueous solution remaining on the surface of the flatfish, the flatfish are immersed in the organic acid aqueous solution and then washed with clean water. It can be washed and prepared.

The shaping step removes parts other than the fresh fish of flatfish, that is, parts that are difficult to eat or may cause unpleasant taste, such as bones, intestines, scales, fins, etc. step to do

The shape of the boneless meat separated at this stage is not particularly limited, but it can be cut so that the longest part among width, width, and thickness is 0.5 to 1.5 mm. If it exceeds 1.5mm, it is not easy to mix and process with other ingredients, so harmonious flavor with fresh flatfish and other ingredients is not expressed. Boneless flatfish are preferably cut to the above-mentioned size.

The step of processing the bamboo grass is a step of washing, drying, and pulverizing the Jeju bamboo grass to prepare a bamboo grass powder.

This step includes a bamboo cleaning step of removing foreign substances on the surface of the bamboo; Drying step of drying the washed bamboo; and a grinding step of pulverizing the dried bamboo to produce a powder form.

The step of washing the bamboo grass is a step of removing foreign substances from the surface of the Jeju bamboo table by immersing the Jeju bamboo grass collected in Jeju Island in clean water or washing it in running water. In this case, only the leaves and stems of the Jeju bamboo grass are used, excluding the roots of the Jeju bamboo plants.

The drying step is a step of drying the washed bamboo grass, and a hot air drying method may be used as the drying method. Drying can be carried out at 60~85℃ for 4~10 hours, and if the drying temperature is less than the above conditions, sufficient drying is not made, so fine powder of a uniform size is not formed in the subsequent grinding process, which is the subsequent process, In addition to reducing the flavor, there may be a problem of reduced texture due to particulate matter.

On the other hand, when drying is performed at a temperature higher than the above conditions or for a longer period of time, additional drying is not performed, and carbonization occurs, which can cause problems such as destruction of nutrients and deterioration of flavor. It is desirable that this be done.

The pulverizing step is a step of pulverizing the dried reeds obtained through the drying step, and the pulverization method is not particularly limited, and through this step, the reed powder may be pulverized to have an average particle size of 50 to 250 mesh.

When the average particle size of the coarse powder exceeds 250 mesh, the powder is formed excessively fine, and the amount scattered in the subsequent mixing step increases, and a problem in which the powder is agglomerated with each other to form a lump may occur. On the other hand, when the average particle size is less than 50 mesh, the bamboo powder is not uniformly dispersed in the finally manufactured pet food and a problem of sedimentation occurs.

The mixing step is a step of preparing a mixed material including the fresh flounder and sashimi powder, purified water, a thickener and auxiliary fish meat.

This step may be a step of preparing a mixed material by mixing the fresh flounder meat, porridge powder, purified water, thickener, and auxiliary fish meat.

In this case, the mixing step may be performed in a multi-stage mixing method for uniform mixing of each material. Specifically, the mixing step may include a first mixing step of mixing and stirring the bamboo powder and purified water; a second mixing step of adding fresh flatfish and auxiliary fish meat to the mixture that has undergone the first mixing step and stirring; and a third mixing step of adding a thickener to the mixture that has undergone the second mixing step and stirring.

Through the first mixing step, the coarse powder in the fine powder form may be uniformly mixed in the purified water. At this time, the stirring may be performed at a speed of 100 to 150 RPM for 5 to 10 minutes, and by stirring under such conditions, the powders do not agglomerate with each other and can be uniformly dispersed in purified water. More preferably, stirring may be performed in a vacuum atmosphere to prevent bubble generation.

The second mixing step is a step of forming a uniform mixture by adding fresh flatfish and auxiliary fish meat to the mixture obtained through the first mixing step and stirring. In this step, agitation may be performed at a speed of 30 to 90 RPM.

The third mixing step is a step of adding a thickener to the mixture obtained through the second mixing step and stirring. At this time, the stirring speed may be 30 ~ 90 RPM.

As such, by performing the stirring in a multi-stage method, problems such as agglomeration of fine powder, non-uniform distribution of pure meat or fish meat, or non-uniform viscosity can be prevented.

In particular, when the fresh flounder or auxiliary fish meat is added first and the porridge powder is added, the flounder powder agglomerates and the distribution of the flounder powder becomes non-uniform. Since there is a problem that the uniform distribution of the other materials is not made because the mixing is made in the state, it is preferable that the mixing is made in the above-described order.

The mixed material may include 1 to 15% by weight of fresh flounder, 0.1 to 3% by weight of porridge powder, 8 to 30% by weight of purified water, 10 to 26% by weight of a thickener, and 30 to 55% by weight of auxiliary fish meat.

As the fresh flounder and flounder powder, fresh flounder obtained through the flounder trimming step among the material preparation steps performed above and the flounder powder obtained through the flounder processing step may be used.

When raw flatfish is used alone in the pet food according to an embodiment of the present invention, an excessive fishy smell and discomfort are induced. It has the advantage of being easier to feed.

The content ratio of each component included in the mixed material is a preferable content ratio capable of exhibiting an excellent flavor while exhibiting the efficacy of the component while at the same time uniformly blending the taste, aroma, etc. of the component itself with other components.

If the content of the fresh flounder meat exceeds 15% by weight or contains less than 0.1% by weight of porridge powder, the fishy smell generated from pet food may cause discomfort due to excessive fishy smell. The disadvantage is that it is not easy to do. On the other hand, when the bamboo powder exceeds 3% by weight, the flavor of the pet food may be deteriorated due to the excessive flavor of the bamboo grass.

The thickener performs a function of increasing the viscosity of the pet food to maintain a uniform distribution of each material uniformly mixed. As the thickener, any one or more thickener powders of tapioca starch and agar powder may be used.

If the content of the thickener is less than 10% by weight, sufficient viscosity is not formed, so there is a problem in that the flatfish or auxiliary fish meat settles. In addition, since it is not easy for companion animals to consume due to its strong stickiness, it is preferably included within the above-mentioned weight range.

The auxiliary fish meat is a component added to enhance the flavor of the pet food and increase the protein content, and any one or more of tuna meat, cod meat, chicken and beef may be used. As for the auxiliary fish meat, cut to a size similar to that of fresh flatfish may be used for ease of ingestion, and specifically, it may be cut so that the longest part among width, width, and thickness is 0.5 to 1.5 mm and added.

The mixed material may further contain 1 to 10% by weight of vegetables, and as such, by additionally including vegetables, vitamins or minerals are further added to the pet food, which is more effective in promoting companion animal health. Vegetables may also be added after being cut to the same size as fresh flatfish or auxiliary fish meat, and may be added together at the stage in which flat flatfish and auxiliary fish meat are added.

As vegetables, sweet potatoes, potatoes, sweet pumpkin, carrots, broccoli, lettuce, eggplant, corn, cabbage, etc. may be used without being limited to the type, but if the vegetable content is less than 1% by weight, the effect of adding vitamins and minerals by vegetables is Insignificant, if it exceeds 10% by weight, it is preferable to be included within the above-mentioned weight range because there is a problem of excessively flavoring vegetables or reducing the flavor.

The sterilization step is a step of sterilizing by heating the mixed material.

This step is a step of heating the mixed material at 100 ~ 140 ℃ for a predetermined time, and various microorganisms contained in the mixed material may be sterilized by exposure to high temperature. In addition, at this stage, the fresh flounder, auxiliary fish meat and vegetables are exposed to heat to ripen and form a superior flavor.

More preferably, ultrasound may be further applied in the sterilization step. At this time, the cell wall of bacteria included in the mixed material is destroyed by the cavitation effect and particle acceleration of the applied ultrasonic wave, and harmful bacteria can be sterilized. In addition, since sterilization and heat transfer can be achieved in the entire area of the mixed material, more effective and uniform sterilization and cooking of fish and meat are possible.

At this time, the applied ultrasound may be ultrasound having a frequency of 10 to 60 KHz, and if it is out of this range, the sterilization effect and stirring effect are insignificant, or the sterilization or stirring efficiency improvement effect is insignificant compared to the energy required, so It is preferable to apply ultrasonic waves having a frequency.

In this way, when the ultrasonic wave is further applied to perform the sterilization step, since the sterilization efficiency is remarkably excellent, the sterilization step can be performed for a shorter time than when only heating is performed.

Specifically, when only heating is performed, the sterilization step must be performed for 30 to 80 minutes for sufficient sterilization effect to appear. When ultrasonic waves are applied, when the sterilization time exceeds 30 minutes, the additional sterilization effect is insignificant as well as the energy, cost, and time required for sterilization process increase, so that the overall sterilization efficiency is reduced, so the sterilization step during the above-mentioned time It is preferred to be carried out.

In this way, the pet food manufactured through the sterilization step may be packaged in a container, stored and distributed.

Pet food containing Jeju porridge manufactured through the above steps has excellent flavor and is highly preferred by companion animals, and is nutritionally balanced, so it is effective in promoting the health of companion animals. In particular, because Jeju bamboo is included, not only can it improve cholesterol, anti-obesity and anti-inflammatory effects of companion animals, but it also has the advantage of contributing to the preservation of the environment and ecosystem of Jeju Island by using Jeju bamboo grass, a surplus forest product.

Hereinafter, specific actions and effects of the present invention will be described through an embodiment of the present invention. However, this is presented as a preferred example of the present invention, and the scope of the present invention is not limited according to the embodiments.

[Production Example]

First, wash the flatfish 3 times in running water, immerse in an aqueous citric acid solution (22℃) containing 0.05 wt% of citric acid for 10 minutes, and then remove the bones, intestines, scales, and fins to remove the separated flatfish meat from 0.5 to 1.5. Boneless flounder was prepared by cutting to a size of mm.

Next, the leaves and stems of bamboo collected in Jeju were washed in running water, dried in hot air at 70° C. for 8 hours, and then pulverized with a blender and sieved to prepare bamboo powder having an average particle size of 100 to 200 mesh.

Next, 1000 g of purified water and 35 g of porridge powder were mixed and stirred at a speed of 120 RPM for 3 minutes, 170 g of fresh flatfish, 1390 g of auxiliary fish meat, tuna, and 65 g of vegetable, sweet potato, were added and stirred at a speed of 70 RPM for 5 minutes. . Then, while maintaining the same stirring speed, 635 g of tapioca starch, a thickener, was slowly added to prepare pet food.

Thereafter, the pet food of Example 1 was prepared by sterilizing the pet food at 120° C. for 40 minutes.

[Experimental Example 1]

As shown in Table 1 below, pet food was prepared in the same manner as in Example 1, except that the contents of flounder and cod were changed.

content (wt%) Purified water bamboo powder Flatfish Boneless tuna sweet potato thickener Example 1 30.35 1.06 5.16 42.19 1.97 19.27 Comparative Example 1 30.25 - 5.47 43.20 2.05 19.03 Comparative Example 2 30.62 0.05 5.29 42.56 2.08 19.40 Example 2 30.55 0.18 5.12 42.56 2.21 19.38 Example 3 29.45 1.88 4.80 43.22 1.92 18.73 Example 4 30.54 2.82 4.39 41.16 2.05 19.04 Comparative Example 3 30.44 3.30 4.36 40.92 1.85 19.13

Thereafter, sensory evaluation was performed for each pet food for fishy smell and taste, and the results are shown in Table 2. The sensory evaluation was conducted for 15 panelists in their 20s and 30s, and evaluation was performed using a 7-point scale method ranging from 1 point (very bad) to 7 points (very good) for each item.

Evaluation result (points) fishy smell taste Example 1 6.4 6.5 Comparative Example 1 3.1 3.5 Comparative Example 2 3.5 3.7 Example 2 6.0 6.2 Example 3 6.4 6.4 Example 4 6.3 6.0 Comparative Example 3 6.2 3.6

Looking at the evaluation results in Table 2, in the case of Examples 1 to 4, it was confirmed that excellent evaluation was received in all items, and in particular, it was evaluated that it did not have a fishy smell and had excellent umami taste.

However, in the case of Comparative Examples 1 and 2, there were many evaluations that the pet food had a fishy smell even when the pet food was placed on the plate, and it was evaluated that the taste was not good because of the fishy smell. In the case of Comparative Example 3, there was no fishy smell, but it was evaluated that the grassy smell of bamboo grass did not harmonize with other flavors and was excessive and the taste of pet food was inferior.

Therefore, from this experimental example, it was confirmed that the content of the rice powder included in the pet food to reduce the fishy smell of the pet food and improve the flavor is preferably 0.1 to 3% by weight.

[Experimental Example 2]

Pet food was prepared using the same method as in Preparation Example, but heated to 120° C. in the sterilization step, and ultrasonic waves having a frequency of 20 KHz were applied to proceed with the sterilization step. At this time, sterilization was performed by changing the sterilization time to 5 minutes, 10 minutes, 20 minutes, and 30 minutes, and the storage stability of each pet food was evaluated by storing it for 5 hours under an accelerated condition of a temperature of 45 ° C and a relative humidity of 70%. Then, the results are shown in Table 3.

Storage stability was evaluated through appearance and smell, and was evaluated using a 7-point scale from 1 (very bad) to 7 (very good).

Whether ultrasound is applied Sterilization time (min) storage stability appearance (dot) smell (dot) Example 1 X 40 6.8 6.3 Comparative Example 4 X 10 4.5 4.2 Example 5 O 5 6.4 6.2 Example 6 O 10 6.5 6.2 Example 7 O 20 6.8 6.5 Example 8 O 30 6.8 6.6

Looking at the experimental results in Table 3, it can be seen that storage stability is significantly improved when ultrasonic waves are applied in the sterilization step. This is judged to be a result of the fact that the sterilization efficiency of various microorganisms included in the pet food is significantly increased by the ultrasonic wave applied in the sterilization step.

Therefore, it could be confirmed from the results of this experiment that it is preferable to apply ultrasound in the sterilization step.

The present invention is not limited to the specific embodiments and descriptions described above, and without departing from the gist of the present invention claimed in the claims, any person skilled in the art to which the invention pertains can implement various modifications and such modifications shall fall within the protection scope of the present invention.

Claims (7)

A material preparation step of processing flounder and flounder to prepare raw flounder and flounder powder, respectively;
A mixing step of preparing a mixed material including the fresh flounder and reeds powder, purified water, a thickener and auxiliary fish meat; and
Sterilizing step of heating the mixed material; A method of manufacturing pet food comprising Jeju porridge.
The method of claim 1,
The material preparation step is
A flatfish handling step of washing the flatfish and removing the bones, intestines, scales and fins to separate the flatfish flesh; and
A method of manufacturing a pet food comprising Jeju bamboo, including; washing, drying, and grinding Jeju bamboo to produce a powder of bamboo grass.
The method of claim 1,
The mixed material, characterized in that it comprises 1 to 15% by weight of fresh flatfish, 0.1 to 3% by weight of rice powder, 8 to 30% by weight of purified water, 10 to 26% by weight of thickener, and 30 to 55% by weight of auxiliary fish meat , A method of manufacturing pet food containing Jeju porridge.
4. The method of claim 3,
The mixed material is characterized in that it further comprises 1 to 10% by weight of vegetables, the manufacturing method of pet food including Jeju porridge.
The method of claim 1,
The thickener is at least one thickener powder selected from the group consisting of tapioca starch and agar powder.
The method of claim 1,
The auxiliary fish meat includes at least any one or more of tuna meat, cod meat, chicken and beef.
Claims 1 to 6, wherein any one of the pet food comprising a Jeju rice cooker prepared by the method.