KR20220092241A - Snack For Companion Amimals Shielding Taste Of Ginseng And Method For Preparing Thereof - Google Patents

Abstract

Provided is a snack for companion animals that includes: a porous base containing ginseng powder; a first coating composition applied on the porous base and containing duck oil; and a second coating composition applied on the porous base and the first coating composition and containing chicken oil. A snack for companion animals according to the present invention includes health functional ingredients such as ginseng powder and duck oil, thereby improving health functionality. The snack effectively shields the bitter taste unique to ginseng, thereby enhancing palatability.

Description

Snack For Companion Aimals Shielding Taste Of Ginseng And Method For Preparing Thereof

The present invention relates to a snack for companion animals that shields the bitter taste of ginseng and a method for manufacturing the same.

Companion animal refers to an animal that lives together with humans, and is named after considering the impact that companion animals such as dogs and cats have on humans. Recently, the number of households with companion animals is continuously increasing due to the increase of small households consisting of one or two people and the aging of the population. Accordingly, the companion animal related industry is also growing.

As the number of 'PetFamily', who treat companion animals as family members and spare no investment in companion animals, are increasing, companion animal-related services and products such as feed, snacks, and supplies are becoming subdivided, diversified, and advanced. In the case of companion animal food, the humanization of pets is deepening as feeds that are segmented like product groups for humans and manufactured with the same raw materials as products for humans appear. Accordingly, a significant number of companion animal foods made with organic or natural ingredients instead of by-products have been released, and nutritional snacks for companion animals including red ginseng, antler, and the like are disclosed (Patent Document 1).

Ginseng ( Panax ginseng CA Meyer) is a perennial herb belonging to the genus Panax of the Araliaceae family, and is one of the herbal medicines used in oriental medicine. It has herbal properties such as strengthening the lungs.

The main physiologically active substances of ginseng include saponin, also called ginsenoside, essential oil, polyacetylene, phenol, acidic polysaccharide, and acidic peptide. In addition, it contains various components such as vitamins, sugars, and minerals. The physiological effects of ginseng in general have been reported to have effects on the central nervous system, strengthening immune functions, and anticancer effects. In particular, about 40 types of ginsenoside have been discovered so far, and it has been confirmed that it exerts a wide range of effects on the central nervous system, endocrine system, immune system, metabolic system, etc. These ginsenosides have similar or opposite actions, and it is known that a specific component alone or several types exert various effects through interaction.

The present inventors continued their research on training snacks for companion animals, including red ginseng, which are excellent in health functionality and have good palatability by shielding the unique taste of red ginseng. By coating the snack base containing red ginseng powder with duck oil and chicken oil, it was confirmed that it is possible to provide health functionalities due to duck oil while effectively shielding the unique taste of red ginseng, and completed the present invention.

Korean Patent Publication No. 2020-0124535 (2020.11.03.)

An object of the present invention is to provide a snack for companion animals that includes ginseng in order to impart health functionality to the snack for companion animals, while masking the unique taste of ginseng to increase palatability.

Another object of the present invention is to provide a method for manufacturing the snack for companion animals.

One aspect of the present invention is a porous base comprising ginseng powder; a first coating composition applied on the porous base and comprising duck oil; and a second coating composition applied on the porous base and the first coating composition and comprising chicken oil; provides a snack for companion animals comprising.

Another aspect of the present invention comprises the steps of extruding a snack base comprising ginseng powder to prepare a porous base; applying a first coating composition comprising duck oil on the porous base; and applying a second coating composition comprising chicken oil on the porous base.

The snack for companion animals of the present invention has improved health functionality by including health functional ingredients such as ginseng powder and duck oil, and palatability can also be improved by effectively shielding the characteristic bitter taste of ginseng.

1 is a photograph of the exterior and cross-section of a snack for companion animals prepared according to Example 1 of the present invention.
2 shows the results of GC-MS analysis of alpha-neoclobin, a volatile fragrance material generated from red ginseng, in the companion animal snacks of Example 1 and Comparative Example 1 of the present invention.

Hereinafter, the present invention will be described in more detail to help the understanding of the present invention.

The terms or words used in the present specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

One aspect of the present invention is a porous base comprising ginseng powder; a first coating composition applied on the porous base and comprising duck oil; and a second coating composition applied on the porous base and/or the first coating composition and comprising chicken oil; provides a snack for companion animals comprising.

The porous base includes ginseng powder.

The ginseng powder includes all powders obtained by pulverizing ginseng or pulverizing a ginseng extract or concentrate, and may have an average particle diameter of 380 to 460 μm, or 400 to 440 μm, but is not limited thereto.

As the ginseng, cultivated or commercially available ginseng may be used without limitation. The ginseng includes variously processed ones, for example, fresh ginseng, fine ginseng, black ginseng, wild ginseng, camphor ginseng, wild ginseng, hojeong ginseng, enzyme-treated fine ginseng, fermented ginseng, red ginseng, and fermented red ginseng at least any selected from the group consisting of It may be one, but is not limited thereto. Fresh ginseng refers to raw ginseng that maintains its original shape, and fine ginseng refers to the fine root of ginseng. Red ginseng is steamed, cooked, and dried, and the browning reaction occurs during the drying process, resulting in a pale yellowish brown or reddish brown color. Black ginseng refers to ginseng changed to black by steaming and drying red ginseng several times. Wild ginseng refers to native ginseng, and wild ginseng refers to planted and grown wild ginseng. Wild ginseng is ginseng cultivated by artificially sowing and transplanting seeds or seedlings under mountainous forests.

When the ginseng is pulverized to obtain a powder, pulverization may be performed in a conventional manner and is not particularly limited. The grinding step may be performed in one or more steps.

The ginseng extract refers to a material extracted from ginseng by any method, and includes all of the extracted extract, the concentrate obtainable therefrom, and the dried product and powder of the concentrate. The ginseng extract may be obtained by extraction from ginseng or a dried product thereof, or may be extracted from a powder of the ginseng or a dried product thereof.

The ginseng extract may be obtained from ginseng in a conventional manner. For example, all conventional extraction methods known in the art, such as solvent extraction, ultrasonic extraction, filtration, and reflux extraction, may be used, and preferably, solvent extraction or reflux extraction may be used. In particular, when the solvent extraction method is used, at least one selected from the group consisting of water, an organic solvent, a supercritical fluid, and a mixture thereof may be used as the extraction solvent. The organic solvent is an alcohol, preferably a C1-C4 lower alcohol, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene and It may be any one selected from the group consisting of these mixed solvents, preferably ethanol. For example, when a mixture of water and an organic solvent is used as the extraction solvent, the mixture of water and organic solvent may be preferably a mixture of water and a C1-C4 lower alcohol, and more preferably a mixture of water and ethanol. It may be a mixture.

The extraction process may be repeated several times, and thereafter, a step such as concentration or freeze-drying may be additionally performed. Specifically, the obtained extract is concentrated under reduced pressure to obtain a concentrate, and after freeze-drying the concentrate, a high concentration extract powder can be prepared using a grinder.

In addition, the ginseng extract includes a fraction obtained by additionally fractionating the ginseng extract. For example, a fraction obtained by passing an extract obtained according to the above extraction through an ultrafiltration membrane having a constant molecular weight cut-off value, various chromatography (prepared for separation according to size, charge, hydrophobicity or affinity) The active fractions obtained through various purification methods additionally carried out such as separation are also included in the extract of the present invention. By separating the extract in which several components are mixed according to the properties of the active ingredient through concentration gradient column chromatography, etc., it is possible to prepare a specific active fraction having a higher effect of improving the degree of curing of keratin.

The chromatography may be, for example, at least one selected from the group consisting of column chromatography, high performance liquid chromatography (HPLC), ion exchange chromatography, affinity chromatography, and size exclusion chromatography. For example, it can be obtained through column purification fractionation, and as the stationary phase used at this time, fillers such as silica gel, activated alumina, synthetic polymer, magnesium silicate, activated carbon, cellulose, ion exchange resin, etc. may be used, and silica gel or aromatic synthetic resin may be used. It is preferably used as a filler, and when an aromatic synthetic resin is used, it may be an aromatic-type synthetic adsorbent column, and Diaion HP-20 synthetic adsorbent is more preferably used as a filler, but is not limited thereto. Separation using the column may be performed one to several times until a fraction of desired purity is purified, and if necessary, it may be concentrated, and the concentrate may be lyophilized or powdered by spray drying.

When preparing the purified fraction, the elution solvent may be any one selected from the group consisting of water, an organic solvent, and a mixture thereof. The organic solvent is alcohol, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene, acetone, acetonitrile, and mixtures thereof. It may be any one selected from the group consisting of, preferably, the organic solvent may be any one selected from the group consisting of acetone, acetonitrile, C ₁ to C ₄ alcohols and mixed solvents thereof, more preferably ethanol can be

The ginseng powder may be included in an amount of 1 to 20% by weight, or 3 to 15% by weight, or 3 to 7% by weight of the porous base. When the above numerical range is satisfied, the physiological activity promoting effect due to the ginsenoside component appears, and the intestinal activity of companion animals is promoted by the supply of dietary fiber, while the characteristic bitter taste of ginseng can be effectively masked. When included below the numerical range, the effect of promoting physiological activity or improving health functions may be insignificant.

The porous base may include one or more selected from the group consisting of grains, oils and fats, sugars, vegetables or fruits, and milk raw materials in addition to ginseng powder. The porous base is formed by adding and kneading a certain amount of water to a snack base including raw materials such as ginseng powder, grains, oils and fats, sugars, vegetables or fruits, and/or milk raw materials, and kneading it to form a dough, and extruding it It can be prepared to have a porous formulation. In this way, by introducing porosity into the snack base, calories compared to volume are reduced, and easy or interesting chewing sensation can be given to companion animals.

The grain may further include one or more selected from the group consisting of corn, brown rice, wheat, oats, sorghum, rice, barley, soybean, amaranth, flax seed, chia seed, hemp seed, quinoa, and sunflower seed. have. Preferably, it may include corn, brown rice, wheat, oats, sorghum, rice, barley, or soybeans. In this case, the starch content in the snack base is at a certain level in the process of manufacturing the porous base by extruding the snack base. or more, preferably 15% or more, or 20% or more, which is advantageous for realizing a porous base having a desired level of voids. The grain may be in powder form.

The grain may be included in an amount of 50 to 95% by weight, or 60 to 87% by weight, or 65 to 83% by weight of the porous base. When the above numerical range is satisfied, the nutritional component in the snack may be properly balanced and the companion animal's palatability to the snack may be excellent.

The oil may further include at least one selected from the group consisting of palm oil, palm kernel hydrogenated oil, soybean oil, corn oil, canola oil, grape seed oil, rice bran oil, olive oil, coconut oil, sunflower seed oil, flaxseed oil, hydrogenated oil, and margarine. can Preferably, it may include palm oil, hydrogenated oil, coconut oil, or margarine, in which case the snack base is extruded to improve the flowability of the dough in the process of manufacturing the porous base, and the hardness is easy for companion animals to consume It may be advantageous to control The fat may be used in liquid or powder form.

The fat may be included in an amount of 1 to 20% by weight, or 3 to 15% by weight, or 5 to 10% by weight of the porous base. When the above numerical range is satisfied, the nutritional component in the snack may be properly balanced and the companion animal's palatability to the snack may be excellent.

The saccharides include oligosaccharides, soybean oligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, fructooligosaccharides, refined white sugar, agave syrup, allulose, sugar alcohols, maltitol, sorbitol, mannitol, lactitol, and erythritol. It may further include one or more selected from the group consisting of. Preferably, it contains oligosaccharides, soybean oligosaccharides, maltooligosaccharides, isomaltooligosaccharides, galactooligosaccharides, fructooligosaccharides, refined white sugar, or agave syrup, and in this case, it may be easy to achieve a certain sugar content. The sugar may be in liquid or powder form.

The sugar may be included in an amount of 1 to 15% by weight, or 1.5 to 12% by weight, or 3 to 7% by weight of the porous base. When the above numerical range is satisfied, the nutritional component in the snack may be properly balanced and the companion animal's palatability to the snack may be excellent.

The vegetables or fruits include at least one selected from the group consisting of sweet potato, banana, coconut, avocado, sweet pumpkin, lotus root, carrot, beet, cabbage, radish, broccoli, paprika, chicory, kale, coriander, and spinach. can do. The vegetable or fruit may be ground into a powder formulation.

The vegetable or fruit may be included in an amount of 1 to 15% by weight, or 1.5 to 10% by weight, or 3 to 7% by weight of the porous base. When included below the numerical range, the effect of accelerating the intestinal activity of companion animals according to the dietary fiber supply may be insignificant. .

The milk raw material may further include at least one selected from the group consisting of milk, skim milk, powdered milk, powdered skim milk, butter, butter oil, cream, and cheese. The milk raw material may be pulverized into a powder formulation.

The milk raw material may be included in an amount of 0.1 to 10% by weight, or 0.5 to 8% by weight, or 0.5 to 5% by weight, or 1 to 3% by weight of the porous base. When the above numerical range is satisfied, the nutritional component in the snack may be properly balanced and the companion animal's palatability to the snack may be excellent.

In addition, the porous base may be included in an amount of 85 to 99% by weight, or 90 to 98% by weight, or 95 to 97.5% by weight, or 96.5 to 97% by weight based on the total weight of the companion animal snack.

In order to prepare the porous base, 5 to 30% by weight, or 10 to 25% by weight, or 15 to 20% by weight of water compared to the raw material is added to a snack base containing raw materials such as ginseng powder, and then kneaded and kneaded. Forming water and extruding it may be performed.

The extrusion step may be performed at a temperature of 100 to 160 °C, or 110 to 150 °C and/or at a pressure of 30 to 60 atm, or 40 to 50 atm. When the above conditions are satisfied, it may be advantageous to implement a porous base having a desired level of pores.

The porosity means that there are pores on the inside of the snack. This may be a void of a size that can be visually confirmed when the cross section of the snack is cut, for example, the void inside the snack is 0.2 to 0.7 g/cm3, or 0.3 to 0.6 g/cm3, or 0.4 to 0.5 g/cm3 can be

A first coating composition is applied to the surface of the porous base.

The first coating composition includes duck oil.

The duck oil contains more unsaturated fatty acids that lower cholesterol levels in the blood than pork or beef, but contains less saturated fatty acids, so it is good for preventing adult diseases, and contains linoleic acid and linoleic acid to prevent skin aging. Not only is it helpful, but it is also known to help with rejuvenation. In the present invention, the duck oil may be prepared by a conventional method or purchased and used in the market. For example, duck oil is prepared by removing fat from duck meat; washing the removed fat part of the duck; Boiling the fat part of the washed duck meat in water; cooling the boiled; It can be prepared according to a method comprising; removing the duck oil floating on the boiled and cooled ones.

The duck oil is 70% by weight or more, or 80% by weight or more, or 90% by weight or more, or 95% by weight or more, or 98% by weight or more, or 99% by weight or more, or 99.5% by weight or more of the first coating composition. , or 99.9% by weight or more, and 99.99% by weight or less, or 100% by weight or less. When included below the above numerical range, the effect of improving health functions or masking the bitter taste peculiar to ginseng by adding duck oil may be insignificant. When included in excess of the above numerical range, problems such as oily surfaces and duck oil on hands may occur.

In addition, the first coating composition may further include one or more adjuvants selected from the group consisting of fragrances, antioxidants, minerals and vitamins. The flavoring agent can help to more effectively mask the characteristic bitter taste of ginseng, and the antioxidant can improve the oxidative stability of companion animal snacks so that the quality can be maintained at a certain level.

The specific type of fragrance of the fragrance may be selected according to the type of vegetables or fruits used in the porous base, and the fragrance may be liquid at room temperature. The flavoring may include at least one selected from the group consisting of sweet potato flavor, banana flavor, coconut flavor, and sweet pumpkin flavor.

The perfume is 30% or less, or 20% or less, or 10% or less, or 5% or less, or 2% or less, or 1% or less, or 0.5% or less by weight of the first coating composition, Or 0.1 wt% or less, or 0.05 wt% or less, and may be included in an amount of 0.01 wt% or more. When included below the numerical range, the effect of masking the unique bitterness of ginseng due to the addition of fragrance may be insignificant. When it is included in excess of the numerical range, the palatability of the companion animal may be reduced.

The antioxidant may be both synthetic or natural, and is preferably a natural antioxidant. Specifically, the antioxidant may include at least one selected from the group consisting of alpha-tocopherol, rosemary extract, and ascorbic acid. The alpha-tocopherol is a type of vitamin E and is in the form of a powder at room temperature.

The antioxidant is 30 wt% or less, or 20 wt% or less, or 10 wt% or less, or 5 wt% or less, or 2 wt% or less, or 1 wt% or less, or 0.5 wt% or less of the first coating composition , or 0.1 wt% or less, or 0.05 wt% or less, and may be included in an amount of 0.01 wt% or more. When included below the numerical range, the effect of improving oxidation stability by adding an antioxidant may be insignificant. When included in excess of the numerical range, it may be uneconomical due to a low degree of increase in the effect of improving oxidation stability compared to an increase in input cost.

The first coating composition may be included in an amount of 0.01 to 3% by weight, or 0.1 to 1.5% by weight, or 0.3 to 1.3% by weight, or 0.5 to 1.2% by weight based on the total weight of the companion animal snack. When included below the numerical range, the health function improvement effect or the bitter taste shielding effect unique to ginseng by applying the first coating composition may be insignificant. When included in excess of the above numerical range, there may be problems in that the surface is oily and components such as duck oil are smeared on the hands due to excessive input of the coating component.

A second coating composition is applied to the surfaces of the porous base and the first coating composition.

The second coating composition includes chicken oil.

The chicken oil may be prepared by a conventional method or purchased and used in the market. For example, chicken oil is prepared by removing fat from chicken; washing the removed chicken fat part; Boiling the fat part of the washed chicken in water; cooling the boiled; It can be prepared according to a method comprising; skimming off the chicken oil floating on the boiled and cooled ones.

The chicken oil is 70% by weight or more, or 80% by weight or more, or 90% by weight or more, or 95% by weight or more, or 98% by weight or more, or 99% by weight or more, or 99.5% by weight or more of the second coating composition. , or 99.9% by weight or more, and 99.99% by weight or less, or 100% by weight or less. When included below the numerical range, the effect of masking the unique bitter taste of ginseng due to the addition of chicken oil may be insignificant. When included in excess of the above numerical range, problems such as oily surfaces and chicken oil on hands may occur.

In addition, the second coating composition may further include one or more adjuvants selected from the group consisting of fragrances, antioxidants, minerals, and vitamins. When the auxiliary agent is included in the second coating composition rather than the first coating composition, it may be more advantageous in terms of improving palatability and maintaining quality. The same content as described above applies to the specific content of the adjuvant.

The perfume is 30% or less, or 20% or less, or 10% or less, or 5% or less, or 2% or less, or 1% or less, or 0.5% or less by weight of the second coating composition, Or 0.1 wt% or less, or 0.05 wt% or less, and may be included in an amount of 0.01 wt% or more. When included below the numerical range, the effect of masking the unique bitterness of ginseng due to the addition of fragrance may be insignificant. When it is included in excess of the numerical range, the palatability of the companion animal may be reduced.

The antioxidant is 30 wt% or less, or 20 wt% or less, or 10 wt% or less, or 5 wt% or less, or 2 wt% or less, or 1 wt% or less, or 0.5 wt% or less of the second coating composition , or 0.1 wt% or less, or 0.05 wt% or less, and may be included in an amount of 0.01 wt% or more. When included below the numerical range, the effect of improving oxidation stability by adding an antioxidant may be insignificant. When included in excess of the numerical range, it may be uneconomical due to a low degree of increase in the effect of improving oxidation stability compared to an increase in input cost.

The second coating composition may be included in an amount of 0.01 to 3% by weight, or 0.1 to 1.5% by weight, or 0.3 to 1.3% by weight, or 0.5 to 1.2% by weight based on the total weight of the companion animal snack. When included below the numerical range, the effect of shielding the characteristic bitter taste of ginseng by applying the second coating composition may be insignificant. When included in excess of the above numerical range, a problem may occur that the surface is oily and ingredients such as chicken oil are smeared on the hands due to excessive input of the coating component.

In the present invention, the step of coating the first coating composition or the second coating composition may be performed by a conventional method, for example, the coating may be made by putting the materials in a cylindrical coating machine and stirring at 30-40 rpm. have. If the stirring rate is lower than the stirring rate, the coating composition may harden and homogeneity may be reduced when the temperature is low, and if the stirring rate is faster than the stirring rate, the porous base may be worn or broken.

In the present invention, the step of coating the second coating composition may be made after the step of coating the first coating composition. When performed in this order, the characteristic bitter taste shielding effect of ginseng may be excellent, but it is not particularly limited thereto.

The snack for companion animals may further include a palatability enhancer. The palatability enhancer may be included in snacks by additionally applying a third coating composition comprising a palatability enhancer on the coating layer of the snack base coated with duck oil and chicken oil, and the palatability enhancer is chicken wheat, chicken liver, beef liver, And it may include one or more selected from the group consisting of chicken breast.

The palatability enhancer is 70% by weight or more, or 80% by weight or more, or 90% by weight or more, or 95% by weight or more, or 98% by weight or more, or 99% by weight or more, or 99.5% by weight or more of the third coating composition. , or 99.9% by weight or more, and 99.99% by weight or less, or may be included in an amount of 100% or less. When included below the numerical range, the effect of enhancing palatability by applying the third coating composition may be insignificant. When the input exceeds the numerical range, it may be uneconomical because the degree of increase in the effect of enhancing palatability is low compared to an increase in input cost.

The third coating composition may be included in an amount of 0.01 to 3% by weight, or 0.1 to 1.5% by weight, or 0.5 to 1.0% by weight based on the total weight of the companion animal snack. When included below the numerical range, the palatability enhancing effect by adding the palatability enhancer may be insignificant. When included in excess of the above numerical range, problems such as coating components coming out of the hands may occur due to excessive input of the coating components.

In addition, in order to prepare the snack for companion animals of the present invention, the step of cooling the coated snack base at room temperature for 1 to 30 minutes, or 3 to 20 minutes, or 3 to 10 minutes may be additionally performed.

The snack for companion animals of the present invention includes a first coating composition containing duck oil and a second coating composition containing chicken oil while basically retaining the efficacy of ginseng as the base contains ginseng powder. By applying , the volume-to-volume calorie is reduced, and the characteristic bitter taste of ginseng is effectively shielded.

Hereinafter, the present invention will be described in detail by way of Examples and Comparative Examples.

However, the following Preparation Examples and Experimental Examples are only for illustrating the present invention, and the content of the present invention is not limited by the following Preparation Examples and Experimental Examples.

Example

Preparation Example 1 - Preparation of red ginseng powder

After selecting impurities from 6-year-old red ginseng raw materials, wet sterilization was carried out at a steam temperature of 90-100° C. for 3 minutes, followed by hot air circulation drying. Red ginseng raw material dried to a moisture content of 4 to 5% was put into the grinder hopper, and a 40 mesh red ginseng powder was obtained through a grinding process.

Example 1 - Preparation of snacks for companion animals

Corn powder (Food B) 719 g, refined palm oil (Lotte Foods) 70 g, refined white sugar (CJ CheilJedang) 60 g, sweet potato powder (Ingreen) 50 g, red ginseng powder of Preparation Example 1 50 g, powdered skim milk (Seoul Milk) ) was mixed with 20 g and pulverized to 20 mesh using a pin mill pulverizer.

20% of purified water by weight of the blended raw material was added and kneaded. A porous base was prepared by extruding the dough at 120-130° C. at 45 atm pressure using an extruder machine.

The porous base was put into a rotary coater, and 10 g of duck oil (multi-scented duck) as the first coating composition was put into the coater, and then the coating was performed by stirring at 40 rpm. Then, as a second coating composition, 10 g of chicken oil (Green Vitech), 0.5 g of sweet potato flavor powder (Hanbit fragrance), 0.5 g of alpha-tocopherol (manufacturer: KEMIN, product name: Naturox) were put in a coating machine and the coating was performed by stirring at 30 rpm. did Then, as a third coating composition, 10 g of an animal mixture hydrolyzate (containing chicken wheat, chicken liver, beef liver, etc.) was put into a coating machine and coated by stirring at 30 rpm, thereby preparing a companion animal snack.

It was confirmed that porosity was formed by cutting the cross section of the snack, and a photograph of the appearance and cross section is shown in FIG. 1 .

Examples 2 and 3 and Comparative Examples 1 and 2

In Example 1, the coating was not performed on the porous base as Comparative Example 1. In addition, in the same manner as in Example 1, except that the weight parts (%) of the components of the snack composition were changed as shown in Table 1 below, the snacks for companion animals of Examples 2, 3 and Comparative Example 2 were prepared. prepared.

Raw material Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 corn powder 71.90 72.90 73.40 71.90 70.90 palm oil 7.00 7.00 7.00 7.00 7.00 white party 6.00 6.00 6.00 6.00 6.00 sweet potato 5.00 5.00 5.00 5.00 5.00 red ginseng powder 5.00 5.00 5.00 5.00 5.00 skim milk 2.00 2.00 2.00 2.00 2.00 coating agent duck oil 1.00 0.5 0.25 - 1.5 chicken oil 1.00 0.5 0.25 - 1.5 palatability enhancer 1.00 1.00 1.00 - 1.00 sweet potato flavor 0.05 0.05 0.05 - 0.05 alpha-tocopherol 0.05 0.05 0.05 - 0.05 Sum 100 100 100 96.9 100

Experimental Example 1 - Alpha-neoclebin measurement

For the companion animal snacks of Examples and Comparative Examples, the content of alpha-neoclobin, a volatile fragrance material generated in red ginseng, was measured using HS-SPME-GCMS (Agilent Technologies, USA). It was measured according to the conditions in Table 2 below, and the results are shown in Table 3. In addition, Figure 2 shows the GC-MS analysis results for Example 1 and Comparative Example 1.

Model Agilent 7890N GC/5975C MS column Agilent HP-5MS (30 m×0.25 mm×0.25 μm) flow rate He, 1.5 ml/min

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 α-Neoclobin (content % compared to the total detected fragrance component) 0.00 1.23 2.57 4.74 No evaluation

From the above results, it can be confirmed that the snack for companion animals prepared according to Example 1 had an alpha-neoclobin content of 0%, and thus effectively masked the bitter taste of red ginseng compared to Comparative Example 1 in which no coating was performed. In addition, in the case of Examples 2 and 3 in which the content of duck oil and chicken oil was less mixed, it was confirmed that there was an effect of masking the bitter taste of red ginseng.

On the other hand, in the case of the snack of Comparative Example 2 prepared by mixing more duck oil and chicken oil (1.5% by weight each), the coating agent was excessively added and the oil leaked to the surface of the snack in the form of granules. Therefore, in the case of Comparative Example 2, it was confirmed that the quality of the snack was lowered, and the alpha-neoclobin content measurement and dog preference analysis were not performed.

Experimental Example 2 - Dog Preference Analysis

For the companion animal snacks of the Examples and Comparative Examples, 16 dogs were given a snack once a day for 4 days. After evaluating the dog's response before and after feeding, the score was evaluated according to the criteria below, and the overall preference score for each panel was calculated by considering the change in each day of the survey and detailed response descriptions. The average of the scores was calculated and shown in Table 4 below.

<A dog taste analysis method (one-bowl test)>

1. Check interest before serving

- The degree of reaction to odors in preparation before snack distribution is checked on a 5-point scale:

· Liked it: 2 points

· Slightly like: 1 point

· Normal: 0 points

· Slightly disliked or has to be called: -1 point

· Disliked very much or did not come when called: -2 points

2. Distribution and interest level check after distribution

- Check the dog's reaction when and after eating the treat:

There is a gesture of eating very well or eating all and asking for more: 2 points

· Eat well: 1 point

· Normal: 0 points

· Slightly disliked, recommended several times to eat, or not eaten after eating once: -1 point

Not eating at all or neglecting: -2 points

palatability mean score (-2<m<2) Example 1 1.13 Example 2 0.53 Example 3 0.12 Comparative Example 1 -1.4 Comparative Example 2 No evaluation

From the above results, it can be confirmed that the snacks prepared according to Examples 1 to 3 have good or excellent palatability, and the preference of companion animals is also increased by masking the bitter taste of red ginseng.

On the other hand, in Comparative Example 1 in which no coating was performed on the porous base, the average palatability score was -1.4, confirming that palatability was not good.

Claims (12)

a porous base comprising ginseng powder;
a first coating composition applied on the porous base and comprising duck oil; and
A snack for companion animals including; a second coating composition applied on the porous base and the first coating composition and comprising chicken oil. The method according to claim 1,
The porous base is included in an amount of 95 to 97.5% by weight based on the total weight of the companion animal snack,
The first coating composition is included in an amount of 0.1 to 1.5% by weight based on the total weight of the companion animal snack,
The second coating composition is a companion animal snack included in 0.1 to 1.5% by weight based on the total weight of the companion animal snack. The method according to claim 1,
The ginseng powder is a snack for companion animals that is included in 3 to 15% by weight based on the porous base. The method according to claim 1,
The second coating composition is a companion animal snack further comprising one or more auxiliary agents selected from the group consisting of fragrances, antioxidants, minerals, and vitamins. The method according to claim 1,
The snack base is a snack for companion animals that additionally includes one or more selected from the group consisting of grains, oils and fats, sugars, vegetables or fruits, and milk ingredients. The method according to claim 1,
A snack for companion animals further comprising a third coating composition comprising at least one palatability enhancer selected from the group consisting of chicken wheat, chicken liver, beef liver, and chicken breast. Extruding a snack base containing ginseng powder to prepare a porous base;
applying a first coating composition comprising duck oil on the porous base; and
Method for producing a companion animal snack comprising; applying a second coating composition comprising chicken oil on the porous base and the first coating composition. 8. The method of claim 7,
The extruding step is a method of manufacturing a snack for companion animals that is performed at a pressure of 30 to 60 atm at 100 to 160 ℃. 8. The method of claim 7,
The step of applying the second coating composition is a method of manufacturing a snack for companion animals made after the step of applying the first coating composition. 8. The method of claim 7,
The porous base is included in an amount of 95 to 97.5% by weight based on the total weight of the companion animal snack,
The first coating composition is included in an amount of 0.1 to 1.5% by weight based on the total weight of the companion animal snack,
The second coating composition is a method for producing a companion animal snack, including 0.1 to 1.5% by weight based on the total weight of the companion animal snack. 8. The method of claim 7,
The ginseng powder is a method of manufacturing a snack for companion animals that is included in 3 to 15% by weight based on the porous base. 8. The method of claim 7,
The second coating composition is a method of manufacturing a snack for companion animals further comprising at least one selected from the group consisting of fragrances, antioxidants, minerals, and vitamins.

Images