KR20230090414A - Plant-based meat-type companion animal feed and its manufacturing method thereof - Google Patents

Plant-based meat-type companion animal feed and its manufacturing method thereof Download PDF

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KR20230090414A
KR20230090414A KR1020210178670A KR20210178670A KR20230090414A KR 20230090414 A KR20230090414 A KR 20230090414A KR 1020210178670 A KR1020210178670 A KR 1020210178670A KR 20210178670 A KR20210178670 A KR 20210178670A KR 20230090414 A KR20230090414 A KR 20230090414A
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meat
parts
weight
vegetable
companion animal
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이영정
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/142—Amino acids; Derivatives thereof
    • A23K20/147—Polymeric derivatives, e.g. peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K40/00—Shaping or working-up of animal feeding-stuffs
    • A23K40/25—Shaping or working-up of animal feeding-stuffs by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/548—Vegetable protein
    • A23V2250/5486—Wheat protein, gluten
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/41—Shearing
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/805—Pet food for dog, cat, bird, or fish

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  • Life Sciences & Earth Sciences (AREA)
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  • Health & Medical Sciences (AREA)
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  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Animal Husbandry (AREA)
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Abstract

본 발명은 동물성 고기를 대신할 수 있는 글루텐을 주재료로 하는 식물성 고기형 반려동물 사료 및 그 제조방법에 관한 것으로서, 보다 상세하게는 글루텐 100중량부, 견과류분말 10~14중량부, 곡물분말 8~12중량부 및 물 82~102중량부를 포함하는 것을 특징으로 하는 식물성 고기형 반려동물 사료 및 (A) 상기 성분들을 반죽기에 투여하고 교반하여 1차반죽을 얻는 단계; (B) 상기 1차반죽을 압출기로 압출하여 2차반죽을 얻는 단계; (C) 상기 2차반죽을 냉동하여 고형육을 얻는 단계; (D) 상기 고형육을 소정의 두께로 절단하고 식물유에서 유탕하는 단계;를 포함하는 식물성 고기형 반려동물 사료 제조방법에 관한 것이다. The present invention relates to a vegetable meat-type companion animal feed using gluten as a main material that can replace animal meat and a method for manufacturing the same, and more specifically, 100 parts by weight of gluten, 10 to 14 parts by weight of nut powder, and 8 to 8 parts of grain powder A vegetable meat-type companion animal food comprising 12 parts by weight and 82 to 102 parts by weight of water, and (A) administering the ingredients to a kneader and stirring to obtain a primary dough; (B) obtaining a secondary dough by extruding the primary dough with an extruder; (C) freezing the secondary dough to obtain solid meat; (D) cutting the solid meat to a predetermined thickness and frying it in vegetable oil;

Description

식물성 고기형 반려동물 사료 및 그 제조방법{Plant-based meat-type companion animal feed and its manufacturing method thereof}Plant-based meat-type companion animal feed and its manufacturing method

본 발명은 동물성 고기를 대신할 수 있는 글루텐을 주재료로 하는 식물성 고기형 반려동물 사료 및 그 제조방법에 관한 것이다.The present invention relates to a vegetable meat-type companion animal feed using gluten as a main ingredient, which can replace animal meat, and a method for manufacturing the same.

육류의 생산을 위해 과다한 에너지가 소비되고 환경 파괴가 초래된다는 점, 고지방 육류의 과다섭취로 인해 고혈압, 당뇨병 등의 질병을 초래할 수 있는 비만 인구가 증가 추세라는 점, 건강이나 신념에 의해 육류를 거부하는 사람들이 증가하고 있다는 점에서, 동물성 고기를 대신하는 식물성 고기에 대한 관심이 늘고 있다.Excessive energy consumption and environmental destruction for meat production, excessive consumption of high-fat meat leads to an increasing number of obese people who can cause diseases such as high blood pressure and diabetes, and refusal of meat due to health or beliefs. At the point that the number of people who do is increasing, interest in vegetable meat as a substitute for animal meat is increasing.

식물성 고기(meat analogue, meat alternative, meat substitute, mock meat, faux/fake meat, imitation meat, vegetarian meat, vegan meat)는 식물성 재료로 모양과 식감을 고기와 유사하게 만든 식재료이다. Plant-based meat (meat analogue, meat alternative, meat substitute, mock meat, faux/fake meat, imitation meat, vegetarian meat, vegan meat) is a food material made of vegetable materials to resemble meat in appearance and texture.

식물성 고기는 동물성 고기에 비해 영양학적으로 좋은 장점을 가지기도 한다. 식물성 고기의 경우 동물성 지방을 함유하고 있지 않아, 콜레스테롤이나 포화지방산과 관련해 심혈관계 질환 및 생활습관병 예방에 도움이 된다. 동물성 식품에서 유래될 수 있는 질병에 대한 감염의 우려가 없으며, 동물성 고기에 부족한 섬유질, 비타민과 미네랄이 풍부하게 들어 있다. 또한 소화 시간도 육식에 비해 짧아서 위와 장에 부담이 적다.Plant meats also have nutritional advantages over animal meats. In the case of vegetable meat, it does not contain animal fat, so it is helpful in preventing cardiovascular diseases and lifestyle-related diseases related to cholesterol or saturated fatty acids. There is no risk of infection for diseases that can be derived from animal food, and it is rich in fiber, vitamins and minerals that are lacking in animal meat. In addition, the digestion time is shorter than that of meat, so there is less burden on the stomach and intestines.

많은 식물성 고기가 콩단백질 또는 밀가루 글루텐으로 만들어지는데, 전자를 콩고기, 후자를 밀고기라 칭하기도 한다. Many plant-based meats are made from soy protein or wheat gluten, the former being called soy meat and the latter wheat meat.

콩고기의 원료로는 대두 자체, 대두 분말(콩가루), 대두단백과 탈지대두 등으로 만든 조직화 대두단백(TVP,texturized vegetable protein) 등이 있다. 주로 사용되는 농축대두단백(CSP: Concentrated Soy Protein), 대두분리단백(ISP: Isolated Soy Protein)은 대두의 단백질을 분리, 추출한 것이다.The raw materials for soybean meat include soybean itself, soybean powder (soybean flour), and texturized vegetable protein (TVP) made from soybean protein and defatted soybean. Concentrated soy protein (CSP) and isolated soy protein (ISP), which are mainly used, are separated and extracted soybean proteins.

밀가루 반죽을 찬물에 넣고 계속 주무르면 전분질은 물에 용해되어 빠져나가 글루텐만 남게 되는데, 이것을 뭉쳐 밀고기를 만들 수 있다. 글루텐은 밀, 보리 등에 함유되어 있는 불용성 단백질로 몇 가지 단백질이 혼합되어 조성된다. 점성과 탄성이 있어 다른 식물성 고기보다 씹는 감이 좋으며 조직감이 우수한 장점이 있다.If you put the dough in cold water and keep kneading it, the starch will dissolve in the water and come out, leaving only the gluten, which can be combined to make wheat flour. Gluten is an insoluble protein contained in wheat, barley, etc., and is composed of several proteins mixed together. It is viscous and elastic, so it has a better chew than other vegetable meats and has an excellent texture.

등록특허 10-1015599는, 글루텐을 100중량부, 호도가루 2~3중량부, 땅콩가루 3~3.5 중량부, 백태 분말 10~11중량부, 잣가루 0.7~1.3 중량부, 간장 7~8중량부, 소금 0.6~1중량부, 물 100~130 중량부를 교반한 다음 성형틀에 담아 냉동하여서 된 1차 조성물을 곡물고기 1mm-10mm 두께로 썰고 이를 식용유에 튀겨낸 후 탈유하는 곡물고기 조성물 제조방법에 관한 것이다. 위 선행기술에 의하면, 조성물을 기름에 튀기는 과정을 두어 추후 조리시에 소스가 잘 침투되도록 곡물고기 조성물 내부에 공극을 다수 형성하는 것을 특징으로 한다. 그러나 이에 의하면 조리시 소스의 침투가 잘 이루어지긴 하지만 조직에 탄성이 적고 부스러지는 경향이 있어 육류와 같은 식감이 많이 훼손되는 단점이 있다.Registered Patent No. 10-1015599, 100 parts by weight of gluten, 2 to 3 parts by weight of walnut flour, 3 to 3.5 parts by weight of peanut powder, 10 to 11 parts by weight of white powder, 0.7 to 1.3 parts by weight of pine nut powder, 7 to 8 parts by weight of soy sauce , 0.6 ~ 1 parts by weight of salt, 100 ~ 130 parts by weight of water are stirred, and the primary composition, which is frozen in a mold, is sliced into grain meat 1mm-10mm thick, fried in cooking oil, and then deoiled. About a method for producing a grain meat composition will be. According to the above prior art, a process of frying the composition in oil is characterized in that a plurality of pores are formed inside the grain meat composition so that the sauce penetrates well during subsequent cooking. However, according to this method, although the penetration of the sauce is well achieved during cooking, the tissue has a low elasticity and tends to crumble, resulting in a lot of damage to texture such as meat.

고지방 육류의 과다섭취로 인한 과체중, 고혈압, 당뇨병 등의 질병은 사람뿐 아니라 반려동물에서도 문제가 되고 있다.Diseases such as overweight, high blood pressure, and diabetes due to excessive intake of high-fat meat are problems not only for humans but also for companion animals.

등록특허 10-1015599Registered Patent 10-1015599

본 발명은 반려동물을 위한 식물성 고기 조성물을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a vegetable meat composition for companion animals.

또한 본 발명은 실제 육류와 유사한 식감과 맛을 가지도록 하는 식물성 고기형 반려동물 사료의 제조방법을 제공하는 것을 목적으로 한다.In addition, an object of the present invention is to provide a method for manufacturing a vegetable meat-type companion animal food that has texture and taste similar to real meat.

전술한 목적을 달성하기 위한 본 발명은, 글루텐 100중량부, 견과류분말 10~14중량부, 곡물분말 8~12중량부 및 물 82~102중량부를 포함하는 것을 특징으로 하는 식물성 고기형 반려동물 사료인 것을 특징으로 한다. 이때 1~5중량부의 착색료, 조미료(육분, 고기맛 첨가물 등), 점증제를 추가로 포함하는 것도 가능할 것이다.The present invention for achieving the above object is a vegetable meat type pet food comprising 100 parts by weight of gluten, 10 to 14 parts by weight of nut powder, 8 to 12 parts by weight of grain powder and 82 to 102 parts by weight of water. It is characterized by being At this time, it will be possible to further include 1 to 5 parts by weight of a coloring agent, seasoning (meat powder, meat flavor additives, etc.), and a thickening agent.

상기 물에는 사포닌이 포함되는 것, 예를 들면 삼나무 추출수, 소량의 인삼추출물 함유수인 것이 좋다. 본 발명자의 사전실험에 의하면 미량의 사포닌 추가에 의해 최종 식물성 고기의 식감과 맛이 좋아진다.It is preferable that the water contains saponin, for example, cedar extract water or water containing a small amount of ginseng extract. According to the present inventor's preliminary experiments, the texture and taste of the final vegetable meat are improved by adding a small amount of saponin.

또한 본 발명은, (A) 상기 성분들을 반죽기에 투여하고 교반하여 1차반죽을 얻는 단계; (B) 상기 1차반죽을 압출기로 압출하여 2차반죽을 얻는 단계; (C) 상기 2차반죽을 냉동하여 고형육을 얻는 단계; (D) 상기 고형육을 소정의 두께로 절단하고 식물유에서 유탕하는 단계;를 포함하는 식물성 고기형 반려동물 사료 제조방법에 관한 것이다. In addition, the present invention, (A) administering the ingredients to the kneader and stirring to obtain a primary dough; (B) obtaining a secondary dough by extruding the primary dough with an extruder; (C) freezing the secondary dough to obtain solid meat; (D) cutting the solid meat to a predetermined thickness and frying it in vegetable oil;

1차 반죽을 떡기계와 같은 압출기로 1~수회 압출하면 제품이 찰지고 조직감이 증대되는 효과를 얻을 수 있다. 단계(C)에서 냉동온도는 -5℃, 가능하면 -20℃ 이하, 냉동시간은 1~10시간인 것이 좋다. 상기 단계(C) 이전에 냉동의 효율성을 위해 2차반죽을 적절한 크기로 재단할 수 있고, 상기 단계(C) 이후에 고형육을 해동하는 과정을 거칠 수도 있다. 상기 단계(D)에서 절단 두께는 유탕이 빠르게 이루어질 수 있도록 1~3㎝ 정도가 바람직하다. 유탕은 예를 들면 올리브유와 같은 식물성 식용유 110~120℃에서 5분 이내인 것이 좋다. 유탕 온도가 이보다 높거나 유탕 시간이 길어지면 조직이 튀겨져서 고기로서의 식감이 훼손된다. 유탕된 제품(유탕 슬라이스)은 즉시 기름을 제거하는 것이 좋다. If the primary dough is extruded once or several times with an extruder such as a rice cake machine, the effect of increasing the texture and texture of the product can be obtained. In step (C), the freezing temperature is -5 ° C, if possible -20 ° C or less, and the freezing time is preferably 1 to 10 hours. The secondary dough may be cut into an appropriate size for efficiency of freezing before the step (C), and the solid meat may be thawed after the step (C). In the step (D), the cutting thickness is preferably about 1 to 3 cm so that the melting can be done quickly. The oil bath is preferably within 5 minutes at 110 to 120 ° C in vegetable cooking oil such as olive oil. If the frying temperature is higher than this or the frying time is long, the texture of the meat is damaged because the tissue is fried. It is recommended that the fried product (fried slices) be immediately degreased.

이렇게 제조된 식물성 고기는 상기 단계(D)에 의해 조직 내부에 미세 공기층이 형성되어 부드러워지고 상기 단계(B)에 의해 유탕을 거쳤음에도 적절한 탄성과 쫄깃함을 가지는 조직감이 있게 된다. The vegetable meat prepared in this way has a fine air layer formed inside the tissue by the step (D) and becomes soft, and has a texture with appropriate elasticity and chewiness even after being roasted by the step (B).

한편, 식물성 고기의 조직감을 더욱 실제 동물성 고기와 유사하게 유도하기 위하여, 상기 단계(D) 이후에, (E) 유탕 슬라이스를 빠르게 냉각하는 단계;를 추가할 수 있다. 예를 들면 기름이 제거된 유탕 슬라이스를 5℃ 이하, 가능하면 0℃ 전후의 냉각수에 직접 또는 비닐봉투에 넣은 상태로 30분 이상, 가능하면 3시간 이상 침지시켜 급속 냉각시키는 것이다. 이에 의해 유탕 슬라이스의 내부 조직이 수축-밀착되면서 동물성 고기와 같은 탄성있고 쫄깃한 풍미가 증가된다.On the other hand, in order to induce a texture of vegetable meat more similar to real animal meat, after step (D), (E) quickly cooling the fried slices; may be added. For example, immerse the oil-free fried slices in cooling water at 5 ° C or lower, if possible, in cooling water around 0 ° C, directly or in a plastic bag for 30 minutes or more, if possible, 3 hours or more, and rapidly cooled. As a result, the internal tissue of the fried chicken slices contracts and adheres to each other, increasing the elasticity and chewy flavor of animal meat.

이렇게 완성된 식물성 고기형 반려동물 사료는 예를 들면 비닐봉투에 밀봉하여 살균한 상태로 보관/유통되다가 반려동물 습식사료로 이용될 수 있다. 이때 공정의 단순화를 위해 유탕된 슬라이스를 식히지 않은 상태에서 적절한 비닐봉투에 넣고 밀봉 또는 진공밀봉한 상태로 유탕 슬라이스를 냉각하는 단계(E)를 거치는 것도 좋을 것이다. The vegetable meat-type companion animal food completed in this way can be stored/distributed in a sterilized state by sealing in a plastic bag, for example, and then used as wet companion animal food. At this time, in order to simplify the process, it may be good to go through the step (E) of cooling the fried slices in a sealed or vacuum-sealed state in an appropriate plastic bag without cooling the fried slices.

한편, 이렇게 완성된 식물성 고기형 반려동물 사료의 보관성을 증대시키기 위해 상기 단계(D) 또는 단계(E) 이후에 냉각된 유탕 슬라이스를 예를 들면 60~70℃의 중저온에서 건조하고 비닐봉투에 넣어 밀봉 또는 진공밀봉하여 반려동물 건식사료로 이용할 수 있다. On the other hand, in order to increase the storability of the vegetable meat-type companion animal food completed in this way, the cooled milk slices after the step (D) or step (E) are dried, for example, at a medium-low temperature of 60 to 70 ° C, and sealed in a plastic bag. It can be used as pet dry food by putting it in a sealed or vacuum-sealed container.

이상과 같이 본 발명에 의하면 양념이 잘 침투되어 다양한 요리에 활용될 수 있으며 동물성 육류와 거의 동일한 수준의 식감을 가지는 식물성 고기를 제공할 수 있게 된다. 이에 의해 통상의 동물성 고기를 먹는 느낌으로 거부감 없이 식물성 고기를 섭취할 수 있어 육류 소비 욕구를 충족시키면서도 건강한 식생활을 가능하게 한다.As described above, according to the present invention, seasoning penetrates well, can be used in various dishes, and it is possible to provide vegetable meat having a texture almost the same as that of animal meat. As a result, it is possible to consume vegetable meat without a sense of rejection with the feeling of eating normal animal meat, enabling a healthy diet while satisfying the desire for meat consumption.

이하 실시예를 들어 본 발명을 보다 상세히 설명한다. 그러나 이러한 실시예는 본 발명의 기술적 사상의 내용과 범위를 쉽게 설명하기 위한 예시일 뿐, 이에 의해 본 발명의 기술적 범위가 한정되거나 변경되는 것은 아니다. 이러한 예시에 기초하여 본 발명의 기술적 사상의 범위 안에서 다양한 변형과 변경이 가능함은 당업자에게는 당연할 것이다.The present invention will be described in more detail by way of examples below. However, these embodiments are only examples for easily explaining the content and scope of the technical idea of the present invention, and thereby the technical scope of the present invention is not limited or changed. It will be obvious to those skilled in the art that various modifications and changes are possible within the scope of the technical spirit of the present invention based on these examples.

[실시예][Example]

1. 식물성 고기형 반려동물 사료의 제조1. Manufacture of vegetable meat type pet food

글루텐 25kg, 견과류분말(아몬드 1kg, 호두 1kg, 캐슈넛 1kg), 곡물가루(콩가루 2kg, 현미 200g, 귀리 200g)와 사포닌 함유된 삼나무 정제수 23kg을 반죽기에 넣고 5분가량 교반하여 1차반죽을 얻었다.25 kg of gluten, nut powder (1 kg of almonds, 1 kg of walnuts, 1 kg of cashews), grain flour (2 kg of soybean flour, 200 g of brown rice, 200 g of oats) and 23 kg of cedar purified water containing saponin were put into a kneader and stirred for about 5 minutes to obtain the first dough.

상기 1차반죽을 떡기계에 3회 통과시켜 2차반죽을 얻었다. 2차반죽을 700g단위의 플라스틱 성형틀에 맞추어서 절단하여 -20℃ 냉동고에 넣고 8시간 냉동시켰다.The first dough was passed through a rice cake machine three times to obtain a second dough. The secondary dough was cut according to a plastic molding mold of 700 g unit, put in a -20 ° C freezer and frozen for 8 hours.

냉동된 고형육을 5℃에서 5시간 해동한 후 육절기로 2㎝ 두께 슬라이스로 만든 다음 110℃ 올리브유에서 5분간 유탕한 후 탈수기로 이동하여 기름을 제거하였다.After thawing the frozen solid meat at 5 ℃ for 5 hours, it was made into 2 cm thick slices with a meat grinder, and then fried in 110 ℃ olive oil for 5 minutes, and then moved to a dehydrator to remove the oil.

유탕 슬라이스를 비닐에 넣어 진공포장한 다음 얼음이 보충되는 얼음물에 담갔다가 2시간 후 꺼내서 본 발명에 의한 식물성 고기형 반려동물 습식사료를 완성하였다. 필요에 따라서는 추가적인 살균과정을 거칠 수 있음은 당연할 것이다.The milk slices were vacuum-packed in plastic, then immersed in ice water supplemented with ice, and then taken out after 2 hours to complete the vegetable meat-type companion animal wet food according to the present invention. It will be taken for granted that an additional sterilization process may be performed if necessary.

이와 별도로 얼음물에 담갔다가 꺼낸 유탕 슬라이스를 70℃ 감압건조기에서 24시간 건조한 다음 비닐에 넣어 진공포장하여 반려동물 건식사료를 완성하였다. 역시 추가적인 살균과정을 거칠 수도 있다.Separately, the milk slices, which were soaked in ice water and taken out, were dried in a vacuum dryer at 70 ° C for 24 hours, and then put in a plastic bag and vacuum-packed to complete dry pet food. It may also undergo an additional sterilization process.

2. 식물성 고기형 반려동물 사료의 선호도 테스트2. Preference test of vegetable meat-type pet food

하림펫푸드의 '더리얼 그레인프리' 크런치를 대조사료로 하였고, 위 1에서 제조한 본 발명에 의한 건식사료를 위 크런치 사료와 비슷한 크기로 자른 것을 본 발명사료로 하여 반려동물의 선호도를 테스트하였다.Harim Pet Food's 'The Real Grain Free' crunch was used as a control food, and the dry food according to the present invention prepared in 1 above was cut into a size similar to the above crunch food as the present invention. The preference of companion animals was tested. .

체중 3~4㎏ 초소형견 5마리(포메라니언2, 치와와2, 요크셔테리어1)를 각각 분리한 상태에서 1일 권장급여량(75g)의 대조사료와 본 발명사료를 다른 그릇에 담아주고 1일 경과 후 남은 사료 및 사료양을 통합하여 측정하였다. 이와 별도로 중형견 3마리(진돗개3)를 각각 분리한 상태에서 1일 권장급여량(300g)의 대조사료와 본 발명사료를 다른 그릇에 담아주고 1일 경과 후 남은 사료 종류 및 사료양을 측정하였다. (다른 조건은 자유롭게 함) 이 과정을 5일간 진행하여 그 결과(마리당 평균, 소수점 이하 반올림)를 아래 표에 나타내었다.5 small dogs (2 Pomeranians, 2 Chihuahuas, 1 Yorkshire Terrier) weighing 3-4 kg were separated from each other, and the recommended daily feeding amount (75g) of control food and the present invention food were placed in separate bowls, and after 1 day The remaining feed and feed amount were integrated and measured. Separately, three medium-sized dogs (Jindo dog 3) were separated from each other, and the recommended feed amount (300 g) of the control feed and the present invention feed were placed in separate bowls, and the type and amount of feed remaining after 1 day were measured. (Other conditions are free) This process was carried out for 5 days, and the results (average per animal, rounded to the nearest decimal point) are shown in the table below.

Figure pat00001
Figure pat00001

테스트 결과 본 발명사료가 시중에 판매중인 대조사료에 비해 평균적으로 선호도가 더 낮게 나타났다. 그러나 중형견에서는 본 발명사료의 선호도가 더 높은 사례도 나타났으며, 초소형견에서는 급여기간이 길어지면서 본 발명사료의 선호도가 점차 높아지는 것이 확인되었다.As a result of the test, the preference of the feed of the present invention was lower on average than the control feed sold on the market. However, there were cases in which medium-sized dogs showed a higher preference for the present invention feed, and it was confirmed that the preference for the present invention feed gradually increased in micro-sized dogs as the feeding period became longer.

이러한 다소 약한 선호도는 '식감'을 많이 고려한 대조사료의 특성이 장점으로 작용한 것으로 해석된다. 따라서 본 발명에 의한 사료의 최적화가 진행된다면 반려동물이 좋아하면서도 건강에 유익한 식물성 고기형 사료의 제공이 가능할 것이다.This rather weak preference is interpreted as the advantage of the characteristics of the control feed, which considers 'texture' a lot. Therefore, if the optimization of the feed according to the present invention proceeds, it will be possible to provide a vegetable meat type feed that is beneficial to health while being liked by companion animals.

Claims (7)

글루텐 100중량부, 견과류분말 10~14중량부, 곡물분말 8~12 중량부 및 물 82~102중량부를 포함하는 것을 특징으로 하는 식물성 고기형 반려동물 사료.
A vegetable meat-type pet food comprising 100 parts by weight of gluten, 10 to 14 parts by weight of nut powder, 8 to 12 parts by weight of grain powder and 82 to 102 parts by weight of water.
 청구항 1에 있어서,
상기 물에는 사포닌이 용해되어 있는 것을 특징으로 하는 식물성 고기형 반려동물 사료.
The method of claim 1,
Vegetable meat-type companion animal food, characterized in that saponin is dissolved in the water.
 청구항 1에 있어서,
1~5중량부의 착색료, 조미료, 점증제를 추가로 포함하는 것을 특징으로 하는 식물성 고기형 반려동물 사료.
The method of claim 1,
A vegetable meat-type pet food, further comprising 1 to 5 parts by weight of a coloring agent, seasoning, and thickener.
 청구항 1 또는 청구항 2에 의한 식물성 고기 조성물을 이용한 식물성 고기형 반려동물 사료 제조방법으로서,
(A) 상기 성분들을 반죽기에 투여하고 교반하여 1차반죽을 얻는 단계;
(B) 상기 1차반죽을 압출기로 압출하여 2차반죽을 얻는 단계;
(C) 상기 2차반죽을 냉동하여 고형육을 얻는 단계;
(D) 상기 고형육을 소정의 두께로 절단하고 식물유에서 유탕하는 단계;를
포함하는 것을 특징으로 하는 식물성 고기형 반려동물 사료 제조방법.
A method for manufacturing vegetable meat-type companion animal feed using the vegetable meat composition according to claim 1 or 2,
(A) adding the ingredients to a kneader and stirring them to obtain a primary dough;
(B) obtaining a secondary dough by extruding the primary dough with an extruder;
(C) freezing the secondary dough to obtain solid meat;
(D) cutting the solid meat into a predetermined thickness and frying it in vegetable oil;
A method for manufacturing vegetable meat-type companion animal food, characterized in that it comprises.
 청구항 4에 있어서,
상기 단계(D) 이후에,
(E) 유탕 슬라이스를 빠르게 냉각하는 단계;를 추가로 포함하는 것을 특징으로 하는 식물성 고기형 반려동물 사료 제조방법.
The method of claim 4,
After step (D),
(E) rapidly cooling the milk slices; vegetable meat type companion animal food manufacturing method, characterized in that it further comprises.
 청구항 5에 있어서,
상기 단계(E)는,
유탕 슬라이스를 5℃ 이하의 냉각수에 직접 또는 비닐봉투에 넣은 상태로 침지시키는 것을 특징으로 하는 식물성 고기형 반려동물 사료 제조방법.
The method of claim 5,
In the step (E),
A vegetable meat-type companion animal food manufacturing method characterized by immersing the fried slices in cooling water of 5 ° C or less directly or in a plastic bag.
 청구항 5에 있어서,
상기 단계(E) 이후에,
냉각된 유탕 슬라이스를 건조하는 단계;를 추가로 포함하는 것을 특징으로 하는 식물성 고기형 반려동물 사료 제조방법.The method of claim 5,
After the step (E),
A method for producing vegetable meat-type companion animal food, further comprising the step of drying the cooled milk slices.
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KR101015599B1 (en) 2008-09-12 2011-02-16 홍춘자 Grain Meat Composite and Manufacturing Method Thereof

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KR101015599B1 (en) 2008-09-12 2011-02-16 홍춘자 Grain Meat Composite and Manufacturing Method Thereof

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