200901896 九、發明說明 【發明所屬之技術領域】 本發明是關於寵物用零嘴。 【先前技術】 該申請案，是根據曰本專利法第1 1 9條（a)項，根據 2007年7月η日在日本所申請的日本特願2〇〇7一 1 825 05 5來請求優先權。而將其內容加入到本申請案。 本發明是關於作爲寵物的點心的寵物用零嘴。 對於家庭所飼養的狗或貓’會給予寵物用零嘴來當作 「點心」或教養用的讚美。而習知零嘴的其中一種，是在 加工成細棒狀的蔬菜棒或牛皮骨的周圍，螺旋捲繞切斷成 薄帶狀的雞胸肉等，然後進行乾燥或供烤處理的零嘴（例 如參考日本實登3108851號公報，日本特開2006 — 166794 號公報等）。 這種類型的零嘴，容易用手拿，寵物也很喜歡吃’所 以在市場上很受歡迎。尤其其芯材是牛皮骨時’寵物可以 長時間咬或含住，所以經濟性優異。 如上述，將帶狀的肉質部分螺旋狀地捲繞在芯材的零 嘴，肉質部分容易從芯材剝落。尤其當芯材爲牛皮骨時’ 寵物會對吃完肉質部分之後的芯材的吸Π允感到厭倦’有時 會只剩下芯材。因此，如果寵物是養在室內’會因爲剝落 的肉片或剩餘的芯材容易弄髒室內。 200901896 【發明內容】 本發明是用來解決上述的問題，而要提供一種寵物用 零嘴，讓肉質部分不容易從芯材剝落。 本發明的寵物用零嘴，是藉由將捲繞於芯材的肉質部 分的形態予以改良，來解決上述的問題。也就是說’本發 明的寵物用零嘴，是在以蔬菜、牛皮骨、乳酪或其他食材 成形爲約棒狀的芯材的周圍，將雞肉、牛肉、豬肉或其他 畜肉所構成的肉質部分捲繞成螺旋狀，之寵物用零嘴’上 述肉質部分，其形狀是作成：藉由朝芯材的長度方向延伸 的直線狀部，將捲繞於芯材的螺旋狀部的側部聯繫爲一體 的形狀。 藉由該發明，則朝芯材的長度方向延伸的直線狀部， 將捲繞於芯材周圍的螺旋狀部聯繫於芯材的長度方向，讓 肉質部分全體不易從芯材剝落。於是，即使寵物長時間咬 住含住，也不易將室內環境弄髒。 在上述發明’肉質部分可以作成將雞肉、牛肉、豬肉 、或其他畜肉’的生肉軋製成約薄片狀而捲繞於芯材。藉 此’可產生生肉原來的口感或口味，對於飼主也可訴求材 料的可靠度。而也可對該肉質部分添加容易讓生肉成形的 結著劑或保濕劑。 肉質部分可以作成將雞肉、牛肉、豬肉、其他畜肉、 或魚肉，的粉碎物，軋製成約薄片狀而捲繞於芯材。藉此 谷易對肉質分添加各種調味料、或有助於保持寵物健 康的營養成分等，所以在口味、口感、營養機能等方面能 -6 - 200901896 發展多樣化的種類。 在本發明的寵物用零嘴，肉質部分乾燥後的水分含有 率爲20〜35%較佳。藉由將水分含有率調整在該範圍，則 與以往的乾燥至水分含有率爲1 0〜1 5 %程度的零嘴相比， 肉質部分較不易碎掉。 本發明的寵物用零嘴其形狀，是藉由朝芯材的長度方 向延伸的直線狀部，將捲繞於芯材的肉質部分的螺旋狀部 聯繫爲一體的形狀，所以肉質部分全體不易從芯材剝落。 於是，即使龍物長時間咬住含住，也不易將室內環境弄體 【實施方式】 以下針對本發明的實施方式的寵物用零嘴來說明。 第1圖是顯示本發明的實施方式的寵物用零嘴1的外 觀的立體圖。 芯材2，是使用將例如蔬菜、牛皮骨、乳酪或其他非 肉質部分、雞胸肉、牛肉等的食材，成形爲粗度數mm、 長度數十mm程度的棒狀結構。可是在本發明，芯材2所 使用的食材種類並沒有特別限定。 捲繞於芯材2的肉質部分3，是使用：雞肉（雞胸肉、 雞腿肉等）、鴨肉等的鳥肉、牛肉、豬肉、羊肉、馬肉、 袋鼠肉等的畜肉。這些肉類，也可將生肉軋製成薄片狀使 用，而也可將其切碎，再將其軋製成薄片狀使用。而若作 成粉碎物’也可將複數種肉類混合，混合材料也可使用魚 200901896 肉。 當使用生肉時，可適量加入作爲結著劑的澱粉或麥芽 糖與保濕劑，將其拍平，切斷成適當的形狀。而保濕劑則 可利用：丙烯乙二醇、丙三醇、山梨醇、乳酸鈉等。而結 著劑可利用各種增黏多醣類。 若作成粉碎物，可將粉碎物與保濕劑或結著劑一起混 合。在該階段也可因應需要，添加調味料或營養添加劑。 調味料，例如各種糖類、蔬菜添加物、食鹽、榖氨醯胺酸 鈉等。而營養添加劑，例如各種維他命、鈣強化劑、葡萄 糖胺、奧利多寡糖、乳酸菌、各種酵素、食物纖維、糞便 改良劑、或除臭成分等。將該粉碎狀混合物適當地軋製， 形成爲易捲繞於芯材2的形狀。 本發明的主要部分，是在於捲繞於芯材2的肉質部分 的形狀。如第1圖所示，肉質部分3其形狀形成爲：藉由 朝芯材2的長度方向延伸的直線狀部5，而將螺旋狀部4 的側部聯繫爲一體的形狀。螺旋狀部4由數條所構成，各 條部成形爲厚度數mm，寬度數mm〜數十mm的程度。鄰 接的條間間距是稍微分離也可以，讓鄰接的條部彼此部分 相接也可以。直線狀部5，寬度爲數mm左右，成形爲涵 蓋螺旋狀部4的約全長，將螺旋狀部4的各條部相互聯繫 而將其限制成不會晃動。將肉質部分捲繞在芯材2的中央 附近的話，則芯材2的端部會露出而容易握持。 將肉質部分3捲繞於芯材2的方式，是在乾燥庫內進 行熱風乾燥。而乾燥條件的標準爲：熱風的溫度爲40°C〜 200901896 8 0 °C左右，乾燥時間爲6〜10小時左右，水分含有率爲15 〜40% 。水分含有率太多的話則容易發霉而保存期限變短 ’太少的話則太乾而賣相變差。爲了讓肉質部分3不易碎 掉且不易從芯材2剝落，水分含有率調整到20〜35%的範 圍較佳。也可取代上述的乾燥處理，或與乾燥處理合倂使 用，進行數分鐘左右的烘烤處理。 本發明的寵物用零嘴1’其捲繞於芯材2的肉質部分 3 ’是成形爲：藉由直線狀部5來聯繫螺旋狀部4的側部 的形狀’所以肉質部分3全體不易從芯材2剝落或碎掉。 則即使寵物長時間含咬著，也不會弄髒室內環境。藉此， 能促進飼主與寵物之間的良好溝通。 本發明只要不脫離其主旨或特徵，就能以其他形式實 施。因此，上述實施方式只是舉例，並沒有加以限定。本 發明範圍是藉由申請專利範圍來顯示，並不侷限於說明書 。申請專利範圍的變形或變更，都在本發明的技術範圍內 【圖式簡單說明】 第！圖是顯示本發明的實施方式的寵物用零嘴的全體 形狀的立體圖。 【主要元件符號說明】 1 :寵物用零嘴 2 :芯材 -9- 200901896 3 :肉質部分 4 :螺旋狀部 5 :直線狀部200901896 IX. Description of the Invention [Technical Field of the Invention] The present invention relates to a pet nozzle. [Prior Art] This application is based on the Japanese Patent Application No. 2〇〇7 1 825 05 5, which was filed in Japan on July η, 2007, in accordance with Article 119 (a) of the Patent Law. priority. And add its content to this application. The present invention relates to a pet mouth for a snack as a pet. For dogs or cats raised by the family, pets will be given a snack as a "snack" or a praise for parenting. One of the conventional zero-nozzles is a small mouth that is processed into a thin rod-shaped vegetable stick or cowhide bone, spirally wound into a thin strip of chicken breast, etc., and then dried or baked (for example, Japanese Patent Publication No. 3108851, Japanese Patent Laid-Open No. 2006-166794, and the like. This type of mouthpiece is easy to take by hand, and pets like it too much, so it is very popular in the market. In particular, when the core material is kraft bone, the pet can bite or contain it for a long time, so the economy is excellent. As described above, the strip-shaped fleshy portion is spirally wound around the nozzle of the core material, and the fleshy portion is easily peeled off from the core material. Especially when the core material is kraft bone, the pet will be bored by the sucking of the core material after eating the meaty portion. Sometimes only the core material remains. Therefore, if the pet is raised indoors, it will be easily stained indoors due to peeling pieces of meat or the remaining core material. SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and it is desirable to provide a pet mouth for making the fleshy portion less likely to peel off from the core material. The pet nozzle for use in the present invention solves the above problems by improving the form of the fleshy portion wound around the core material. In other words, the pet mouthpiece of the present invention is obtained by winding a meat portion composed of chicken, beef, pork or other meat meat around a core material formed into a stick shape with vegetables, kraft bone, cheese or other ingredients. The scallop portion of the pet having a spiral shape is formed in such a shape that the side portion of the spiral portion wound around the core material is integrally formed by a linear portion extending in the longitudinal direction of the core material. . According to the invention, the linear portion extending in the longitudinal direction of the core material is connected to the spiral portion around the core member in the longitudinal direction of the core member, so that the entire meat portion is less likely to peel off from the core material. Therefore, even if the pet bites for a long time, it is not easy to soil the indoor environment. In the above-mentioned invention, the meat portion can be formed by rolling raw meat of chicken, beef, pork, or other meat into a sheet shape and winding it around the core material. By this, it can produce the original taste or taste of raw meat, and the owner can also claim the reliability of the material. It is also possible to add a binding agent or a moisturizing agent which is easy to form raw meat to the meat portion. The fleshy portion may be formed by rolling a ground product of chicken, beef, pork, other meat, or fish meat into a sheet shape and winding it around the core material. In this way, the company is able to add a variety of seasonings to the meat quality, or to help maintain the healthy nutrition of the pets. Therefore, it is possible to develop a variety of flavors, tastes, nutritional functions, etc. -6 - 200901896. In the pet mouth of the present invention, the moisture content after drying of the meat portion is preferably 20 to 35%. When the water content is adjusted to this range, the meat portion is less likely to be broken than the conventional nozzle which is dried to a moisture content of about 10 to 15%. The shape of the pet tip of the present invention is such that the spiral portion that is wound around the core portion of the core material is integrally formed by a linear portion extending in the longitudinal direction of the core material, so that the entire meat portion is not easily separated from the core. The material is peeled off. Therefore, even if the dragon thing is bitten for a long time, it is difficult to make the indoor environment work. [Embodiment] Hereinafter, a pet nozzle according to an embodiment of the present invention will be described. Fig. 1 is a perspective view showing the appearance of a pet nozzle 1 according to an embodiment of the present invention. The core material 2 is formed into a rod-like structure having a thickness of several mm and a length of several tens of mm, using a food material such as vegetables, kraft bone, cheese or other non-meat portion, chicken breast, beef, or the like. However, in the present invention, the type of the food material used in the core material 2 is not particularly limited. The meat portion 3 wound around the core material 2 is meat such as chicken meat (chicken breast, chicken leg meat, etc.), duck meat such as duck meat, beef, pork, lamb, horse meat, and kangaroo meat. These meats can also be used to roll raw meat into flakes, or they can be chopped and rolled into flakes. If the pulverized material is used, a plurality of meats may be mixed, and the mixed material may also use fish 200901896 meat. When raw meat is used, starch or maltose as a binding agent and a moisturizing agent may be added in an appropriate amount, which is flattened and cut into an appropriate shape. The humectant can be used: propylene glycol, glycerin, sorbitol, sodium lactate, and the like. The binder can utilize various polysaccharide-promoting polysaccharides. If the pulverized material is prepared, the pulverized material may be mixed with a humectant or a binding agent. Seasonings or nutritional supplements can also be added at this stage as needed. Seasonings, for example, various sugars, vegetable additives, table salt, sodium glutamine, and the like. And nutritional supplements such as various vitamins, calcium fortifiers, glucosamine, Olido oligosaccharides, lactic acid bacteria, various enzymes, dietary fiber, fecal modifiers, or deodorant ingredients. The pulverized mixture is appropriately rolled to have a shape that is easily wound around the core material 2. The main part of the present invention resides in the shape of the fleshy portion wound around the core material 2. As shown in Fig. 1, the fleshy portion 3 is formed in a shape in which the side portions of the spiral portion 4 are integrally formed by the linear portion 5 extending in the longitudinal direction of the core member 2. The spiral portion 4 is composed of a plurality of strips, each of which is formed to have a thickness of several mm and a width of several mm to several tens of mm. The spacing between the adjacent strips may be slightly separated, and the adjacent strips may be partially joined to each other. The linear portion 5 has a width of about several mm and is formed so as to cover the entire length of the spiral portion 4, and the respective portions of the spiral portion 4 are associated with each other to restrict it from rattling. When the fleshy portion is wound around the center of the core material 2, the end portion of the core material 2 is exposed and is easily held. The manner in which the fleshy portion 3 is wound around the core material 2 is hot air drying in a dry storage. The standard of the drying conditions is: the temperature of the hot air is about 40 ° C ~ 200901896 80 ° C, the drying time is about 6 to 10 hours, and the moisture content is 15 to 40%. If the water content is too high, it will be mildewed and the shelf life will be short. If it is too small, it will be too dry and the selling will be worse. In order to make the fleshy portion 3 hard to be broken and to be easily peeled off from the core material 2, it is preferred that the moisture content is adjusted to a range of 20 to 35%. It may be used in place of the above drying treatment or in combination with a drying treatment, and may be baked for several minutes. In the pet mouthpiece 1' of the present invention, the fleshy portion 3' wound around the core member 2 is shaped such that the shape of the side portion of the spiral portion 4 is contacted by the linear portion 5, so that the entire fleshy portion 3 is not easily removed from the core. Material 2 is peeled off or broken. Even if the pet bites for a long time, it will not stain the indoor environment. This will promote good communication between the owner and the pet. The present invention may be embodied in other forms without departing from the spirit and scope of the invention. Therefore, the above embodiments are merely examples and are not limited. The scope of the present invention is shown by the scope of the claims, and is not limited by the description. Modifications or changes to the scope of the patent application are within the technical scope of the present invention. The figure is a perspective view showing the overall shape of the pet nozzle for the embodiment of the present invention. [Description of main component symbols] 1 : Pet nozzles 2 : Core material -9- 200901896 3 : Meaty part 4 : Spiral part 5 : Linear part