WO2014098179A1 - ペットフードの製造方法及びペットフード - Google Patents
ペットフードの製造方法及びペットフード Download PDFInfo
- Publication number
- WO2014098179A1 WO2014098179A1 PCT/JP2013/084071 JP2013084071W WO2014098179A1 WO 2014098179 A1 WO2014098179 A1 WO 2014098179A1 JP 2013084071 W JP2013084071 W JP 2013084071W WO 2014098179 A1 WO2014098179 A1 WO 2014098179A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- food
- grains
- pet
- pet food
- producing
- Prior art date
Links
Images
Classifications
-
- 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
- A23K20/20—Inorganic substances, e.g. oligoelements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
-
- 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
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
-
- 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
- A23K20/163—Sugars; Polysaccharides
-
- 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
- A23K20/174—Vitamins
-
- 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
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
-
- 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
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
-
- 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
- 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
- A23K50/42—Dry feed
Definitions
- the present invention relates to a method for producing a pet food and a pet food. More specifically, the present invention relates to a pet food and a pet food manufacturing method that improve pet biting (sometimes referred to as “taste”).
- This application claims priority on December 19, 2012 based on Japanese Patent Application No. 2012-277502 for which it applied to Japan, and uses the content here.
- Patent Document 1 After granulating a pet food composition containing raw materials in consideration of nutritional balance, drying it to a moisture content of 10% or less, heat-treating at about 180 ° C., and applying the oil coating of the granulated product, Furthermore, a method for producing a pet food is disclosed, in which an additive exhibiting various flavors is coated on a granulated product after oil coating (Patent Document 1).
- Patent Document 1 The pet food of Patent Document 1 is a so-called dry type, and there is a problem in that the pet bite is not excellent because the moisture content decreases and the texture changes when heated.
- This invention is made
- pets include cats and dogs, with dogs being preferred.
- bite means the palatability that the pet exhibits for the pet food. That is, when at least two kinds of pet foods as comparison controls are given to the pet at the same time, it is represented by the selection rate of the pet food arbitrarily selected by the pet. A specific evaluation method will be described in Examples described later.
- a method for producing a pet food comprising granulating food grains from a mixture of raw materials and adding moisture to the food grains obtained by firing the food grains.
- a method for producing a pet food comprising granulating a mixture of raw materials to form food grains, firing the food grains, and adding water to the food grains obtained by the firing.
- the method for producing a pet food of the present invention it is possible to produce a pet food that is excellent in pet biting and has a pet-like scent that is superior to a conventional pet food.
- 1st embodiment of this invention is a manufacturing method of the pet food which granulates food grain from the mixture of a raw material, and adds a water
- the pet food manufacturing method according to the first embodiment includes a step of granulating a mixture of raw materials to obtain food granules (granulation step), a step of firing the granulated food granules (firing step), and firing. A step of adding moisture to the food grains (water addition step).
- the moisture content of the baked food grains is usually about 2 to 6% by weight with respect to the total weight of the food grains. This level of moisture content causes poor pet biting.
- an excessive amount of moisture is contained before baking (for example, about 15% by weight with respect to the total weight of the hood grains), an appetizing fragrant scent is produced during baking. It becomes difficult to produce in the grains.
- moisture is added to the baked food grains.
- the moisture content of the food grains after the addition of moisture is 6 to 12% by weight based on the total weight of the food grains.
- the moisture content of the food grains after the addition of moisture is 7 to 11% by weight based on the total weight of the food grains.
- the moisture content of the food granules after addition of moisture is 8 to 10% by weight based on the total weight of the food granules.
- the granulation step is a step of obtaining food grains by granulating a mixture of raw materials.
- the raw material what is generally used as a complete nutrition food of pet food can be applied.
- Proteins and carbohydrates are important nutrients contained in the raw materials.
- the protein include plant-derived proteins, animal-derived proteins, and mixtures thereof.
- examples of the plant-derived protein include gluten, wheat protein, soybean protein, rice protein, and corn protein.
- examples of the animal-derived protein include proteins such as muscles and organs of cows, pigs, chickens and seafood, proteins of milk, and mixtures thereof. Since the raw materials containing these proteins can usually contain fat, vitamins, iron, etc., they can be used as a nutrient source.
- Examples of preferred carbohydrates include carbohydrates of grains such as corn, wheat, barley, oats, rice, and soybeans. These cereals can contain proteins, ash, minerals, vitamins and the like in addition to carbohydrates, and can therefore be used as a nutrient source. That is, as raw materials used in the present invention, corn, wheat flour, corn gluten meal, soybeans and other grains, beef, pork, chicken meat, chicken meal, pork meal and other seafood, fish meat, fish meal and other seafood These can be appropriately selected and blended. Vitamins, minerals, reducing sugars, amino acids, water, vegetable oils, animal fats, chicken extracts, fish extracts, and the like can be further added to the raw materials.
- a reducing sugar may be added.
- the mixed reducing sugar can cause a Maillard reaction with an amino acid, a protein hydrolyzate or a protein in the mixture, and can produce more fragrant aroma components that can improve pet biting.
- the reducing sugar includes an aldose having an aldehyde group or a ketose having a ketone group when a sugar having a cyclic structure is opened.
- the reducing sugar include monosaccharides such as glucose, fructose and arabinose, disaccharides such as lactose and maltose, and other oligosaccharides.
- the molecular weight of the reducing sugar is often 1000 or less, but the isomerized sugar, which is a kind of reducing sugar, may contain a reducing sugar having a molecular weight exceeding 1000.
- the content of the reducing sugar in the mixture is not particularly limited, but for example, it can be contained in a proportion of 0.1 to 5.0% by weight with respect to the total weight of the raw material mixture.
- a reducing sugar may be used individually by 1 type, and may use 2 or more types together.
- the type of the amino acid is not particularly limited, and known amino acids can be applied, and examples thereof include glycine, valine, phenylalanine, lysine, arginine, cysteine, proline and the like.
- An amino acid may be used individually by 1 type and may use 2 or more types together. When using 2 or more types together, you may use the hydrolyzate of protein as a 2 or more types of amino acid mixture. By using two or more amino acids in combination, the palatability of the pet food can be further improved.
- the content of amino acids in the mixture is not particularly limited, but for example, it can be contained in a proportion of 0.1 to 5.0% by weight based on the total weight of the raw material mixture.
- the method for mixing the reducing sugar or amino acid in the mixture is not particularly limited, and examples thereof include a method in which powdered or liquid reducing sugar or amino acid dissolved in water or the like is introduced into the raw material and mixed.
- the said mixture is obtained by mixing the said raw material with a desired compounding ratio.
- water, vegetable oil, animal fat or the like may be added as appropriate.
- An example of the composition of raw materials is shown in Table 1.
- the method of granulating the mixture is not particularly limited as long as it can be molded into a shape suitable for pets to eat, and for example, an extruder (extruder) is suitable.
- extruder extruder
- a known extruder capable of granulating a food mixture to an appropriate size can be used.
- “granulate” means molding into a shape that can be eaten by a pet.
- the shape of the food grains to be molded is not particularly limited as long as it is a shape that can be eaten by a pet, and any shape such as a spherical shape, a polygonal shape, a columnar shape, a donut shape, a plate shape, a meteorite shape, etc. can be applied. is there.
- the size of the food grains to be molded may be a small grain shape that allows a pet to cheek with a bite, or a large grain shape that allows a pet to bite multiple times.
- the size and shape of the food grains are not particularly limited.
- the size is preferably 2 mm to 20 mm, and the shortest diameter and the longest diameter are 3 mm to 18 mm. Is more preferable, and the shortest diameter and the longest diameter are most preferably 4 mm to 16 mm. More preferably, the shortest diameter is 2 mm to 10 mm and the longest diameter is 6 mm to 20 mm, and more preferably, the shortest diameter is 3 mm to 8 mm, the longest diameter is 7 mm to 18 mm, and the shortest diameter is 4 mm to 6 mm. Most preferably, the longest diameter is 8 mm to 16 mm.
- the size is preferably a meteorite shape having a shortest diameter and a longest diameter of 2 mm to 20 mm, more preferably a meteorite shape having a shortest diameter and a longest diameter of 3 mm to 18 mm, Most preferably, the shortest diameter and the longest diameter are 4 to 16 mm. More preferably, it is on a meteorite having a shortest diameter of 2 mm to 10 mm and a longest diameter of 6 mm to 20 mm, and more preferably on a meteorite having a shortest diameter of 3 mm to 8 mm and a longest diameter of 7 mm to 18 mm.
- the size and shape of the food grains are not particularly limited.
- the size is preferably the shortest diameter and the longest diameter of 1.5 mm to 15 mm for cats, and the shortest diameter and the maximum diameter are preferred.
- the long diameter is more preferably 2 mm to 12.5 mm, and the shortest diameter and longest diameter are most preferably 4 mm to 10 mm.
- the shortest diameter is 1.5 mm to 6 mm and the longest diameter is 5 mm to 15 mm, and more preferably, the shortest diameter is 2 mm to 5 mm, the longest diameter is 6 mm to 12.5 mm, and the shortest diameter is 2 Most preferably, the longest diameter is 7 mm to 10 mm.
- the size is preferably a meteorite shape having a shortest diameter and a longest diameter of 1.5 mm to 15 mm, and is a meteorite shape having a shortest diameter and a longest diameter of 2 mm to 12.5 mm.
- the shortest diameter and the longest diameter are most preferably a meteorite shape having a length of 4 mm to 10 mm.
- the shape of the food granules after the previous granulation may be a plate shape, a column shape, or a tube shape that is too large for a pet to eat as it is.
- the pet is cut into pieces that are easy to eat.
- the longest diameter or the shortest diameter is, for example, the longest or shortest when the food grains according to the present invention are placed on a horizontal plane and the horizontal size and the vertical size of the food grains are measured. Means the value
- the carbohydrates in the mixture can be pregelatinized by performing heat treatment at the same time.
- the flavor and texture of the obtained food grains are improved and the pet food is easily digested.
- the temperature and time of the heat treatment in the granulation are not particularly limited. In one aspect of the present invention, the temperature of the heat treatment is 150 ° C. or lower. In another aspect of the present invention, the temperature of the heat treatment is 70 to 130 ° C. In still another aspect of the present invention, the temperature of the heat treatment is 80 to 120 ° C. When heating at these temperatures, the heat treatment time is preferably 1 minute to 10 minutes, more preferably 2 minutes to 5 minutes.
- the pregelatinization can be sufficiently promoted.
- the temperature and time of the heat treatment are 150 ° C. or less and 10 minutes or less, it is possible to prevent hood granules from becoming difficult due to excessive heating of the mixture. That is, the heating temperature is preferably 70 to 130 ° C. and the heating time is preferably 1 minute to 10 minutes, more preferably the heating temperature is 80 to 120 ° C. and the heating time is 2 minutes to 5 minutes.
- a heating method is not specifically limited, For example, when granulating with the exloader described in the below-mentioned Example, it heats within an exloader.
- the granulated food grains may be dried.
- an effect of further promoting the generation of aroma components such as pyrazines in the baking step described later can be obtained.
- the drying process is described in the granulation step, but a drying step may be provided separately from the granulation step.
- a drying process means the process of reducing the moisture content of the granulated food grain.
- the moisture content of food grains during granulation or immediately after granulation is 15 wt% or more, more specifically 20 wt% to 30 wt%, based on the total weight of the food grains.
- the content can be adjusted to 6 to 12% by weight, preferably 7 to 11% by weight, more preferably 8 to 10% by weight.
- the method for drying the food grains is not particularly limited, and a known method such as a method of naturally drying, a method of drying by blowing warm air, a method of drying under reduced pressure, or a method of drying by freeze drying is applicable. is there. Among these drying methods, the method of spraying warm air to dry can further improve the flavor of the pet food.
- the temperature of the food grains at the time of drying or the temperature of the hot air blown to the food grains is not particularly limited. In one aspect of the present invention, the temperature is 150 ° C. or lower. In another aspect of the invention, the temperature is 100-150 ° C. In still another aspect of the present invention, the temperature is 110 to 150 ° C. In another aspect of the invention, the temperature is 120-150 ° C.
- the warm air is preferably a standard value (for example, 200 Nm 3 / min) of a general dryer warm air exhaust air amount, and the drying process time is 1 minute to 120 minutes. Minutes, preferably 5 to 60 minutes, more preferably 10 to 30 minutes. If the temperature and time are 100 ° C.
- the hood grains can be dried in a relatively short time. If the temperature and time are 150 ° C. or less and 120 minutes or less, the hood grains can be prevented from being heated excessively. That is, the drying temperature is preferably 110 to 150 ° C. and the drying time is preferably 5 minutes to 60 minutes, and the heating temperature is preferably 120 to 150 ° C. and the heating time is preferably 10 minutes to 30 minutes. Note that the temperature of the heat treatment and the temperature of the drying treatment may be the same or different, and the temperature of the heat treatment and the heat treatment can also serve as the drying treatment. The treatment can also serve as the heat treatment.
- the moisture content of the hood grains subjected to baking is 6.0 to 12.0% by weight based on the total weight of the hood grains. In another aspect of the present invention, the moisture content of the food grains subjected to baking is 7.0 to 11.0% by weight based on the total weight of the food grains. In still another aspect of the present invention, the moisture content of the hood grains subjected to baking is 8.0 to 10.0% by weight based on the total weight of the hood grains.
- the granulated food grains may be coated with fats and oils before firing.
- the material of the fats and oils to be added is not particularly limited, and examples thereof include animal fats and oils and vegetable fats. Examples of animal fats include beef tallow, pork tallow, bird tallow, fish tallow and the like. You may add well-known meal extracts, such as a chicken extract (extract derived from chicken) or a fish extract (extract derived from fish meat), to fats and oils.
- the addition amount of the meat extract is preferably in the range exemplified in the blending of the raw materials.
- the method of coating (adhering) the fats and oils on the granulated hood grains is performed by attaching the fats and oils to at least a part of the granulated hood grains, thereby making it impossible to perform the water addition step described below. Otherwise, there is no particular limitation.
- the method of attaching fats and oils to at least a part of the surface of the food grains include a method of stirring the animal fats and oils heated and fluidized and the food grains in a coating reel. During or after stirring, the state in which the fluidized fats and oils are adhered to the surfaces of the food grains is maintained for a predetermined time (for example, 1 to 30 minutes), so that at least a part of the fats and oils reaches the inside of the food grains.
- “coating the fat and oil on the granulated hood grain” may impregnate the fat and oil up to the center of the hood grain, or impregnate only the shallow area close to the surface of the hood grain. Good. From the viewpoint of further improving the heating efficiency by firing, which will be described later, it is preferable to soak oil into the interior of the food grains.
- the addition amount of fats and oils when performing the pre-coating process is 0. About 01 to 40.0% by weight is preferable, about 0.01 to 30.0% by weight is more preferable, and about 0.01 to 20.0% by weight is preferable.
- the specific method of a pre-coating process is not specifically limited, The same method as the below-mentioned coating process can be illustrated.
- the heating efficiency by firing is improved, so that the inside of the hood grains can be sufficiently heated (cooked) in less time. Furthermore, by coating at least a part of the surface of the hood grain with fats and oils, it is possible to prevent the raw material powder from being generated from the surface of the hood grain by rubbing the hood grains.
- the order of the pre-coating step, the drying step, and the heating step is not particularly limited, but it is preferable that all steps be performed before the firing step described later.
- a baking process is a process of baking the said food grain.
- the food grains to be subjected to baking may or may not be subjected to the drying treatment, but the moisture content of the food grains by the drying treatment is 6.0 to 12 with respect to the total weight of the food grains. It is preferably 0.0% by weight, more preferably 7.0 to 11.0% by weight, and most preferably reduced to 8.0 to 10.0% by weight.
- fats and oils may be added to the food grains to be baked in the pre-coating step, or fats and oils may not be added.
- “baking” means heating the hood grains in the air at a high temperature in a short time.
- “high temperature” means 150 ° C. or more and 300 ° C.
- short time means 5 to 200 seconds or less. That is, it is preferable to heat the hood grains by placing them in an atmosphere of 150 ° C. or higher and 300 ° C. or lower for 5 to 200 seconds, and more preferably by placing them in an atmosphere of 160 ° C. or higher and 230 ° C. or lower for 5 to 200 seconds.
- the firing temperature is preferably a temperature at which aroma components such as pyrazines are generated in the food grains obtained after firing.
- aroma components such as pyrazines
- the firing temperature is preferably a temperature at which aroma components such as pyrazines are generated in the food grains obtained after firing.
- pyrazines mean a pyrazine represented by the chemical formula C 4 H 4 N 2 and a pyrazine derivative in which one or more hydrogen atoms of the pyrazine are substituted with an alkyl group having 1 to 6 carbon atoms.
- the alkyl group having 1 to 6 carbon atoms may be linear, branched or cyclic, and is preferably a linear or branched alkyl group having 1 to 3 carbon atoms, such as a methyl group or An ethyl group is more preferable.
- the number of hydrogen atoms of the substituted pyrazine is preferably 1 to 3. Pet food can be improved by containing the pyrazines in a pet food.
- the pyrazines are 2,5-dimethylpyrazine (sometimes abbreviated as 2,5-DMP), 2,6-dimethylpyrazine (sometimes abbreviated as 2,6-DM) and / or 2,3. , 5-trimethylpyrazine (sometimes abbreviated as 2,3,5-TM). Food grains baked to contain these pyrazines can further improve pet biting.
- the method for firing the food grains is not particularly limited, and examples thereof include a method in which the food grains are arranged on a net and hot wire or hot air is applied from above or below the net.
- a ceramic heater that generates far infrared rays more specifically, a ceramic heater that generates far infrared rays heated by a gas burner is suitable, and the heat rays may be applied directly, You may apply hot air generated from.
- Examples of the firing temperature and firing time include a method in which food grains are placed in an atmosphere at 250 ° C. or higher for 5 to 200 seconds and heated. Specifically, it can be examined in a temperature range of 250 ° C. to 380 ° C. and a time range of 5 to 200 seconds.
- the following baking temperature can be exemplified.
- the normal shape and size here, that is, “the food grains before baking are the normal shape and size” means that the shape is spherical, polygonal, columnar, donut, plate
- the shortest diameter and the longest diameter are preferably 2 mm to 20 mm, more preferably the shortest diameter and the longest diameter are 3 mm to 18 mm. Most preferably, the diameter and the longest diameter are 4 mm to 16 mm. More preferably, the shortest diameter is 2 mm to 10 mm and the longest diameter is 6 mm to 20 mm, and more preferably, the shortest diameter is 3 mm to 8 mm, the longest diameter is 7 mm to 18 mm, and the shortest diameter is 4 mm to 6 mm.
- the longest diameter is 8 mm to 16 mm.
- the size is preferably a meteorite shape having a shortest diameter and a longest diameter of 2 mm to 20 mm, more preferably a meteorite shape having a shortest diameter and a longest diameter of 3 mm to 18 mm, Most preferably, the shortest diameter and the longest diameter are 4 to 16 mm. More preferably, it is on a meteorite having a shortest diameter of 2 mm to 10 mm and a longest diameter of 6 mm to 20 mm, and more preferably on a meteorite having a shortest diameter of 3 mm to 8 mm and a longest diameter of 7 mm to 18 mm.
- the size and shape of the food grains are not particularly limited.
- the size is preferably the shortest diameter and the longest diameter of 1.5 mm to 15 mm for cats, and the shortest diameter and the maximum diameter are preferred.
- the long diameter is more preferably 2 mm to 12.5 mm, and the shortest diameter and longest diameter are most preferably 4 mm to 10 mm.
- the shortest diameter is 1.5 mm to 6 mm and the longest diameter is 5 mm to 15 mm, and more preferably, the shortest diameter is 2 mm to 5 mm, the longest diameter is 6 mm to 12.5 mm, and the shortest diameter is 2 Most preferably, the longest diameter is 7 mm to 10 mm.
- the size is preferably a meteorite shape having a shortest diameter and a longest diameter of 1.5 mm to 15 mm, and is a meteorite shape having a shortest diameter and a longest diameter of 2 mm to 12.5 mm.
- the shortest diameter and the longest diameter are most preferably a meteorite shape having a length of 4 mm to 10 mm.
- the shape of the food granules after the previous granulation may be a plate shape, a column shape, or a tube shape that is too large for a pet to eat as it is. In this case, after any of the drying process and baking process described later, it is preferable that the pet is cut into pieces that are easy to eat.
- the firing temperature is 270 to 370 ° C. In another aspect of the invention, the firing temperature is 270 to 350 ° C. In still another aspect of the present invention, the firing temperature is 280 ° C to 330 ° C. In these firing temperatures, the firing time is preferably 5 to 90 seconds, more preferably 10 to 75 seconds, further preferably 20 to 75 seconds, and particularly preferably 20 to 45 seconds.
- the baking temperature and baking time are 250 ° C. or higher and 5 seconds or longer, more of the components (but excluding pyrazines) preferred by pyrazines and / or pets can be produced in the food granules obtained after baking. Generation
- a method of firing the hood grains by irradiating far infrared rays for example, there is a method of placing the hood grains in a furnace having an atmosphere (air atmosphere) of 160 ° C. to 230 ° C. while irradiating far infrared rays.
- the hood grains are put into the furnace (atmosphere). By carrying it in, it can be fired at an ambient temperature of 160 ° C. to 230 ° C.
- the set temperature of the far infrared irradiation device to be used is set to 280 ° C. to 330 ° C. The method of doing can be illustrated.
- the atmosphere is cooled to about 160 ° C. to 230 ° C. by the inflow of hood particles or outside air. If the hood granules can be stably heated at 160 ° C. to 230 ° C., the set temperature of the apparatus may be 160 ° C. to 230 ° C.
- Table 2 The temperatures exemplified here are shown in Table 2.
- the time for firing the hood grains by irradiating far infrared rays so that the ambient temperature becomes 160 to 230 ° C. may be appropriately adjusted according to the size of the hood grains.
- the heating time is preferably 20 to 55 seconds. If it is this heating condition, it can heat to the inside of a food grain reliably, and can improve a flavor and food texture more. On the other hand, if it is less than 160 ° C. or less than 20 seconds, the inside of the food grains may be burnt, resulting in poor flavor and texture. Further, if the baking time is longer than 55 seconds, the surface of the hood grains may be burnt violently and an unpleasant burning odor may be generated.
- a method of placing the hood grains on a net and irradiating far-infrared rays from at least one of the upper and lower sides to the hood grains is preferable, It is more preferable to include a method of irradiating far infrared rays.
- the lower part of the hood grain can be heated more efficiently than the method of placing the hood grain on the iron plate and irradiating the hood grain with far infrared rays from above.
- a specific method for example, as shown in FIG.
- the heating time of the hood grain can be adjusted by adjusting the speed of the net conveyor when conveying the hood grain. The slower the net conveyor speed and the longer the heating time, the lower the moisture content of the food grains.
- irradiation source of far-infrared rays (where the wavelength is 4 to 1000 ⁇ m)
- heated ceramics or quartz or burning charcoal is used as the irradiation source of far-infrared rays.
- Far infrared rays can be emitted from ceramics or quartz heated by a gas flame, a heating wire, or the like to irradiate the hood grains.
- a ceramic heater is preferably used because of its high durability and strong irradiation with far infrared rays.
- the method of heating the ceramic is preferably a gas flame from the viewpoint of capital investment and running cost.
- the distance between the ceramic heater that emits far infrared rays and the hood grain is not particularly limited. In one aspect (embodiment) of the present invention, the distance is 80 mm to 120 mm. In another aspect of the invention, the distance is 90 to 110 mm. With these separation distances, the inside of the hood grain can be heated more reliably and there is no fear of scorching the surface violently.
- the moisture content of the food grain obtained after the baking step is not particularly limited, for example, the following ranges can be mentioned with respect to the total weight of the food grain.
- the moisture content is 2 to 6% by weight based on the total weight of the food grain.
- the moisture content is 3 to 6% by weight based on the total weight of the food grain.
- the moisture content is 3 to 5% by weight based on the total weight of the food grain.
- the moisture content of this specification can be measured by the method mentioned later.
- Water (moisture) is added to the food grains obtained by baking. By adding moisture to the baked food grains, the hardness of the food grains is reduced, so that the pet can easily eat the food grains. Moreover, since an aroma component also evaporates easily when water
- the method for adding moisture to the food grains obtained by firing is not particularly limited as long as it is a method that allows the food grains to contain moisture at a predetermined content.
- the well-known coating reel used for the above-mentioned oil-and-fat coating can be applied.
- the temperature of the water to be added is not particularly limited, and usually 10 to 40 ° C. water may be used.
- the moisture content of the food grains after the addition of water includes, for example, the following ranges in the total weight of the food grains after the addition of water.
- the moisture content is 6-12% by weight, based on the total weight of the food grain.
- the moisture content is 7-11% by weight relative to the total weight of the food grain.
- the moisture content is 8 to 10% by weight based on the total weight of the food grain.
- the water content is preferably 6% by weight or more, more preferably 7% by weight or more, and still more preferably 8% by weight or more. Within these preferred ranges, the hardness of the food grains can be sufficiently relaxed, and the appetite enhancement effect by the aroma component can be sufficiently obtained.
- the water content can be appropriately adjusted by measuring the water content of the target food grain by a method for measuring the water content described later.
- the amount of oil and fat added in the coating step can be adjusted in conjunction with the amount of oil and fat added in the pre-coating step.
- the total amount of fats and oils added in the pre-coating process and the oils and fats added in the coating process is 2.0 to 15.0% by weight with respect to the total weight of the hood grains obtained after the coating process. Can be mentioned.
- the kind of fats and oils added in the coating process is not particularly limited, and as the fats and oils, for example, the same fats and oils as those added in the pre-coating process can be applied.
- the method for adding fats and oils to the hydrated food grains is not particularly limited. For example, the aforementioned addition method using a coating reel can be applied.
- the main purpose of heating when adding the fats and oils to the food grains is to prevent the fats and oils from solidifying. If it is the temperature which can achieve this objective, the temperature of heating will not be specifically limited. From the viewpoint of preventing the oxidation of fats and oils, the temperature is preferably as low as possible, for example, 40 to 80 ° C.
- the ratio of the fats and oils added to the food grains can be appropriately adjusted according to the calorie design.
- the total content of fat components (total fat content) in the total weight of the pet food after production is 5 It can be added at a ratio of ⁇ 20% by weight.
- the main components of “fat” and “oil” are usually glycerin esters of fatty acids (sometimes referred to as “neutral fat”).
- the moisture content of the food grains obtained after the coating process may be the same as the moisture content of the food grains obtained after the water addition process described above.
- the moisture content of the food grain after the coating step includes, for example, the following ranges in the total weight of the food grain. In one aspect of the invention, the moisture content is 6-12% by weight. In another aspect of the invention, the moisture content is 7-11% by weight. In still another aspect of the present invention, the water content is 8 to 10% by weight.
- the water content is preferably 6% by weight or more, more preferably 7% by weight or more, and still more preferably 8% by weight or more. Within these preferred ranges, the appetite enhancing effect of the aroma component can be sufficiently obtained.
- the moisture content of the food grains in the production process and the pet food after production can be measured by the following atmospheric pressure heating drying method.
- the weight of the aluminum weighing can (represented as “W1” in the following formula) is measured in advance as a constant value.
- a sample is put in this aluminum weighing can and weighed (indicated by “W2” in the following formula).
- W2 in the following formula
- the sample is dried at 135 ° C. for 2 hours.
- the weight represented as “W3” in the following formula
- the water content is determined from the obtained weights using the following formula.
- Moisture (%) (W2-W3) ⁇ (W2-W1) ⁇ 100
- the content of pyrazines in the food granules in the production process and the pet food after production can be measured by gas chromatography-mass spectrometry. Specifically, it is preferably measured by the following solvent extraction method.
- solvent extraction method Add 50 ml of water and 20 ml of diethyl ether to 2 to 10 g of a pet food sample, stir with a homogenizer under ice-cooling, add 20 g of sodium chloride, perform 10-minute shaking extraction, and then run at 2000 rpm / min for 5 minutes. Centrifuge. The diethyl ether layer is dehydrated and filtered, and the test solution is concentrated to 4 ml.
- a predetermined amount of this test solution is injected into a gas chromatograph-mass spectrometer, and a mass spectrum of a peak corresponding to pyrazines is obtained on a gas chromatogram to identify the substance.
- the content of pyrazines in the sample can be calculated from the obtained gas chromatogram.
- the content of pyrazines can be measured by measuring food grains that have been fired and food grains that have not been fired as samples. Below, suitable conditions are shown.
- the fat content of the food grains in the production process and the pet food after production can be measured by the acid-decomposed diethyl ether extraction method described below.
- (Acid decomposition diethyl ether extraction method) Weigh accurately 2 g of analytical sample into a 100 ml beaker, add 2 ml of ethanol, mix with a glass rod to moisten the sample, add 20 ml of 28% hydrochloric acid, cover with a watch glass, and heat at 70-80 ° C. Heat for 1 hour with occasional stirring in a water bath and let cool.
- the contents of the previous beaker are put into a 200 mL separatory funnel A, the beaker is washed sequentially with 10 ml of ethanol and 25 ml of diethyl ether, and the washing solution is put into the separatory funnel A. Further, 75 ml of diethyl ether is added to the separatory funnel A, shaken and allowed to stand.
- the diethyl ether layer (upper layer) is taken with a pipette or the like and added to a 300 ml separatory funnel B containing 20 ml of water in advance. Add 50 ml of diethyl ether to separatory funnel A, and operate twice in the same manner.
- the filtered diethyl ether is recovered using a Soxhlet extractor when a fat weighing bottle is used, or using a rotary evaporator when using an eggplant-shaped flask.
- the recovered diethyl ether is volatilized, dried at 95-100 ° C. for 3 hours, allowed to cool in a desiccator, and then weighed accurately to calculate the amount of crude fat in the sample.
- the pet food according to the second embodiment of the present invention is a pet food manufactured by the above-described pet food manufacturing method according to the first embodiment.
- Examples of the moisture content of the pet food include the following ranges. In one aspect (embodiment) of the present invention, the water content is 6 to 12% by weight. In another aspect of the invention, the moisture content is 7-11% by weight. In still another aspect of the present invention, the water content is 8 to 10% by weight. The water content is preferably 6% by weight or more, more preferably 7% by weight or more, and still more preferably 8% by weight or more. By being in these suitable ranges, it is possible to prevent the pet food from becoming extremely hard or becoming so brittle that the shape cannot be maintained.
- the pet food of the present invention can be produced by the above-described method using conventionally known raw materials.
- the pet food of the present invention is eaten by various animals, but is preferred by cats and dogs, particularly dogs.
- the pet food of the present invention is a pet food suitable for feeding to dogs or cats
- the pet food is suitable for dogs or cats when the pet food is packaged and sold.
- the effect can be displayed on the packaging and sold.
- the pet food according to the present invention is preferably stored and sold in a package or container having a water vapor barrier property. This is to suppress a decrease in water content and aroma components immediately after production.
- the packaging having a barrier property against water vapor include a form in which a barrier material made of a combination of a material in which 15 ⁇ m barrier is bonded to nylon 15 microns and LLDPE 40 ⁇ m and a material in which VMPET12 and CPP 40 are bonded together is sealed as a packaging material.
- the pet food according to the present invention is a package having a water vapor barrier property for each feeding amount of a pet such as a cat or a dog, or for each amount obtained by further dividing the feeding amount for each pet. It is preferable to be accommodated in a container.
- the amount of food consumed per time is preferably 15 to 700 g, more preferably 60 to 80 g.
- cereals, meat, seafood, vitamins, amino acids (protein hydrolyzate) and reducing sugar (hydrous glucose) were pulverized with a pulverizer and mixed with a mixer to obtain a mixture of raw materials. . At this time, more reducing sugar was added than amino acid.
- the cereal includes corn, flour, corn gluten meal, soybeans, and the like.
- the meat includes chicken meal and pork meal.
- the seafood includes fish meal and the like. Minerals may be included in addition to the vitamins.
- the obtained mixture was granulated by using an extruder so as to form a garnet-like food grain having a diameter and height (also referred to as thickness) of 3 mm to 30 mm.
- the starch component was pregelatinized by heat treatment at 80 to 100 ° C. for 3 to 6 minutes.
- the obtained food granules were subjected to a drying treatment with hot air of 100 to 105 ° C. for 10 to 30 minutes using a dryer, and food grains having a moisture content shown in Table 4 were obtained.
- each hood grain is placed on a metal net and conveyed by a net conveyor 3, and is distant from above and below the net inside the furnace 2 equipped with the ceramic heater 1. Irradiation with infrared rays baked the food grains 4.
- the temperature in the furnace before carrying the hood grains (referred to as the temperature during emptying) is in the range of 220 to 260 ° C., and the inside of the furnace when the hood grains are carried in continuously.
- the temperature (referred to as the temperature during particle flow) was set in the range of 190 to 230 ° C., and the transfer speed of the net by the net conveyor was adjusted so that the firing time was 30 seconds per hood grain.
- the separation distance between the ceramic heater and the hood grain was set to about 100 mm.
- the temperature in the furnace (referred to as ambient temperature) was monitored by installing a thermometer at a position 30 mm above the mesh, 350 mm from the edge of the mesh, and 95 mm away from the center of the ceramic heater. After firing, the food grains carried out of the furnace were naturally cooled with air while being transported by a net conveyor.
- Each hood grain obtained after firing was put into a coating reel and stirred while bringing the hood grain and water into contact with each other, thereby adding moisture to each hood grain so as to have the moisture content shown in Table 4.
- the food grains of Comparative Examples 1 and 2 were subjected to the coating process described later without performing water addition treatment.
- each hood grain was put into a coating reel, heated to 40 ° C. or more, and a small amount of beef tallow was added while mixing to add beef tallow to the surface and inside of the hood grain.
- Table 4 shows the moisture content of the obtained pet food, that is, the finished pet food.
- the pet food of Example 1 to which moisture was added after baking the pet food of Example 2 containing reducing sugar and amino acid in the food grains before baking and further added with moisture after baking; Pet food of Comparative Example 1 produced in the same manner as in Example 1 except that no water was added; the pet of Comparative Example 2 produced in the same manner as in Example 2 except that the moisture content before baking was increased and no water was added after baking.
- Each food was obtained.
- Test 1 In order to examine which of the pet foods of Example 1 and Comparative Example 1 is more preferred, a total of 10 dogs (2) to 10 years old (including males and females) were tested for 2 days. On the first day, 230 g of each pet food was given to each dog at the same time from the left and the other from the right, and the amount eaten by the dog was measured after 1 hour. Of the total pet food weight that one dog ate on the first day, the intake amount of the pet food of the example and the intake amount of the pet food of the comparative example were determined in percentage. The percentages obtained from the 10 dogs that were the monitors were averaged to give the first day results.
- Test 2 The test was performed in the same manner as in Test 1 except that the pet food of Example 1 was changed to the pet food of Example 2 and Comparative Example 1 was changed to the pet food of Comparative Example 2. The results are also shown in Table 5.
- Example 1 has better palatability than Comparative Example 1. By adding moisture to the baked food grains, the palatability could be dramatically improved.
- Example 2 has better palatability than Comparative Example 2.
- Example 2 was stronger than that of Comparative Example 2. The reason for this is presumed that since Comparative Example 2 has a high moisture content before firing, the effect obtained at the time of firing is insufficient, and the production of aroma components having a fragrant fragrance is small.
- Example 2 As one of the reasons why the palatability of Example 2 is excellent, it is presumed that the flavor of the pet food was improved by the Maillard reaction of the added reducing sugar and amino acid during the production of the pet food of Example 2.
- the pet food according to the present invention is widely applicable in the field of pet animal feed.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Animal Husbandry (AREA)
- Health & Medical Sciences (AREA)
- Birds (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biomedical Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Feed For Specific Animals (AREA)
- Fodder In General (AREA)
Abstract
Description
本願は、2012年12月19日に、日本に出願された特願2012-277502号に基づき優先権を主張し、その内容をここに援用する。
本願において「食いつき」とは、ペットがペットフードに対して示す嗜好性を意味する。即ち、少なくとも2種の比較対照となるペットフードを同時にペットに与えたとき、当該ペットが任意に選択するペットフードの被選択率で表される。
具体的な評価方法は後述の実施例に記載する。
(2) 前記水分の添加後に得られるフード粒の水分含量が6~12重量%であることを特徴とする前記(1)に記載のペットフードの製造方法。
(3) 前記焼成に供するフード粒の水分含量が6~12重量%であることを特徴とする前記(1)又は(2)に記載のペットフードの製造方法。
(4) 前記混合物中に、還元糖およびアミノ酸を含有させることを特徴とする前記(1)~(3)の何れか一に記載のペットフードの製造方法。
(5) 遠赤外線を用いて、前記焼成を行うことを特徴とする前記(1)~(4)の何れか一に記載のペットフードの製造方法。
(6) 最短径及び最長径が共に3mm~30mmの大きさであるフード粒を造粒することを特徴とする前記(1)~(5)の何れか一に記載のペットフードの製造方法。
(7) 造粒した前記フード粒を焼成前に100~150℃の温風によって乾燥させることを特徴とする前記(1)~(6)の何れか一に記載のペットフードの製造方法。
(8) 前記水分の添加後に油脂によりフード粒をコーティングすることを特徴とする前記(1)~(7)の何れか一に記載のペットフードの製造方法。
(9) 前記(1)~(8)のいずれか一に記載のペットフードの製造方法によって製造されたペットフード。
本発明の別の側面を以下に示す。
(1) 原材料の混合物を造粒してフード粒を形成すること、前記フード粒を焼成すること、及び前記焼成により得られたフード粒に水分を添加することを含むペットフードの製造方法。
(2) 前記水分の添加後に得られるフード粒の水分含量がフード粒の総重量に対して6~12重量%である前記(1)に記載のペットフードの製造方法。
(3) 前記焼成に供するフード粒の水分含量がフード粒の総重量に対して6~12重量%である前記(1)又は(2)に記載のペットフードの製造方法。
(4) 前記原材料の混合物が、還元糖およびアミノ酸を含有する前記(1)~(3)の何れか一に記載のペットフードの製造方法。
(5) 遠赤外線を照射して、前記焼成を行うことを特徴とする前記(1)~(4)の何れか一に記載のペットフードの製造方法。
(6) 最短径及び最長径が3mm~30mmの大きさであるフード粒を造粒することを特徴とする前記(1)~(5)の何れか一に記載のペットフードの製造方法。
(7) 前記造粒したフード粒を焼成前に100~150℃の温風によって乾燥させることを更に含む前記(1)~(6)の何れか一に記載のペットフードの製造方法。
(8) 前記水分の添加後に油脂によりフード粒をコーティングすることを更に含む前記(1)~(7)の何れか一に記載のペットフードの製造方法。
(9) 前記(1)~(8)のいずれか一に記載のペットフードの製造方法によって製造されたペットフード。
本発明の第一実施形態は、原材料の混合物からフード粒を造粒し、前記フード粒を焼成して得られたフード粒に水分を添加するペットフードの製造方法である。
第一実施形態のペットフードの製造方法は、原材料の混合物を造粒してフード粒を得る工程(造粒工程)と、造粒した前記フード粒を焼成する工程(焼成工程)と、焼成した前記フード粒に水分を添加する工程(水添加工程)と、を少なくとも含む。
一方、本発明においては、フード粒を焼成することによって、焼成後に得られるフード粒の油含有量が過多になることがない。健康的な量に制限した量の油を添加することができるので、ペットフードの油含有量をより容易に調整することができる。つまり、フード粒を焼成することによって、ペットフードのカロリー等の栄養設計をより容易に行うことができる。また、油中でフライされた従来のフード粒に大量の油が含有されている場合、後述の水添加工程において当該ペットフード粒に水分を添加することが困難になることもある。一方、本発明のペットフードにおいては、焼成されたフード粒の油含有量が過多になることは殆ど無いため、水添加工程において容易に水分を添加することができる。また、フード粒を焼成することにより、ペットフードの風味や食感を向上させることができる。
これらの問題を解決するために、本発明の第一実施形態においては、焼成後のフード粒に水分を添加する。本発明の一つの側面(態様)では、水分添加後の前記フード粒の水分含量はフード粒の総重量に対して6~12重量%である。本発明の別の側面では、水分添加後の前記フード粒の水分含量はフード粒の総重量に対して7~11重量%である。本発明の更に別の側面では、水分添加後の前記フード粒の水分含量はフード粒の総重量に対して8~10重量%である。これらの範囲の水分含量であると、当該ペットフードが焼成前のペットフードの硬さと同等になり、ペットの食い付きを向上させることができる。また、焼成時に生成された香ばしいアロマ成分の揮発が、添加した水分の蒸発によって促されることにより、ペットだけでなくペットの飼い主に対しても本発明の第一実施形態のペットフードがより香ばしい香りを有すると感じさせることができる。
以下、各工程を説明する。
造粒工程は、原材料の混合物を造粒してフード粒を得る工程である。
前記原材料としては、ペットフードの完全な栄養食として一般的に使用されるものが適用できる。前記原材料に含まれる重要な栄養素として、蛋白質及び炭水化物がある。
前記蛋白質としては、植物由来の蛋白質、動物由来の蛋白質又はこれらの混合物が例示できる。具体的には、前記植物由来の蛋白質は、例えばグルテン、小麦蛋白質、大豆蛋白質、米蛋白質、とうもろこし蛋白質等が挙げられる。前記動物由来の蛋白質としては、例えば牛、豚、鶏及び魚介類の筋肉、臓器などの蛋白質、乳の蛋白質又はこれらの混合物が例示できる。これらの蛋白質を含む原材料には、通常、脂肪、ビタミン、鉄分等が含まれうるので、栄養源として使用できる。
前記炭水化物としては、とうもろこし、小麦、大麦、オート麦、米、大豆等の穀物類の炭水化物が好ましいものとして例示できる。これらの穀物類には、炭水化物の他に、蛋白質、灰分、ミネラル、ビタミン等が含まれうるので、栄養源として使用できる。
即ち、本発明で用いる原材料としては、とうもろこし、小麦粉、コーングルテンミール、大豆等の穀物類、牛肉、豚肉、とり肉、チキンミール、ポークミール等の肉類、魚肉、フィッシュミール等の魚介類が挙げられ、これらから適宜選択して配合することができる。前記原材料には、更に、ビタミン、ミネラル、還元糖、アミノ酸、水、植物油、動物油脂、チキンエキス、フィッシュエキス等を添加することができる。
前記還元糖としては、例えば、グルコース、フルクトース、アラビノース等の単糖類、ラクトース、マルトース等の二糖類、その他のオリゴ糖が挙げられる。
前記還元糖の分子量は1000以下であることが多いが、還元糖の一種である異性化糖の中には分子量1000を超える還元糖が含まれることもある。
前記混合物中の還元糖の含有量は特に制限されないが、例えば原材料の混合物の総重量に対して0.1~5.0重量%の割合で含有させることができる。還元糖は1種を単独で用いてもよいし、2種以上を併用してもよい。
前記混合物中のアミノ酸の含有量は特に制限されないが、例えば原材料の混合物の総重量に対して0.1~5.0重量%の割合で含有させることができる。
前記混合物は、前記原材料を所望の配合率で混合して得られる。混合時に、水、植物油、動物油脂等を適宜添加してもよい。
原材料の配合の一例を表1に示す。
形状としては、例えば、犬用としては大きさは最短径及び最長径が2mm~20mmの碁石状であることが好ましく、最短径及び最長径が3mm~18mmの碁石状であることがより好ましく、最短径及び最長径が4mm~16mmの碁石状であることが最も好ましい。より好ましくは、最短径が2mm~10mmかつ最長径が6mm~20mmの碁石上であり、更に好ましくは、最短径が3mm~8mmでありかつ最長径が7mm~18mmの碁石上であり、最短径が4mm~6mmかつ最長径が8mm~16mmの碁石上であることが最も好ましい。
また、フード粒の大きさ及び形状は特に制限されないが、例えば、猫用としては大きさは最短径及び最長径が猫用としては1.5mm~15mmであることがより好ましく、最短径及び最長径が2mm~12.5mmであることがさらに好ましく、最短径及び最長径が4mm~10mmであることが最も好ましい。より好ましくは、最短径が1.5mm~6mmかつ最長径が5mm~15mmであり、更に好ましくは、最短径が2mm~5mmでありかつ最長径が6mm~12.5mmであり、最短径が2.5mm~4mmであり、最長径が7mm~10mmであることが最も好ましい。
形状としては、例えば、猫用としては大きさは最短径及び最長径が1.5mm~15mmの碁石状であることが好ましく、最短径及び最長径が2mm~12.5mmの碁石状であることがより好ましく、最短径及び最長径が4mm~10mmの碁石状であることが最も好ましい。より好ましくは、最短径が1.5mm~6mmかつ最長径が5mm~15mmの碁石上であり、更に好ましくは、最短径が2mm~5mmでありかつ最長径が6mm~12.5mmの碁石上であり、最短径が2.5mm~4mmかつ最長径が7mm~10mmの碁石上であることが最も好ましい。この大きさ及び形状であると、加熱の際に内部まで火が通り易い。また、前の造粒後のフード粒の形状は、ペットがそのまま食するには大き過ぎる板状、柱状又はチューブ状であってもよい。この場合、後述の乾燥処理及び焼成工程の何れかの後で、ペットが食し易い形状に小片化することが好ましい。
ここで最長径または最短径とは、例えば、本発明に係るフード粒を水平面上に静置し、前記フード粒の水平方向の大きさ及び鉛直方向の大きさを計測した際に最長又は最短となる値を意味する。
即ち、加熱温度が70~130℃で加熱時間が1分間~10分間であることが好ましく、加熱温度が80~120℃で加熱時間が2分間~5分間であることがより好ましい。なお、加熱方法は特に限定されないが、例えば、後述の実施例に記載するエクスローダーにて造粒する際にエクスローダー内にて加熱をする。
前記フード粒を乾燥させる方法は特に制限されず、自然に乾燥させる方法、温風を吹き付けて乾燥させる方法、減圧して乾燥させる方法、フリーズドライで乾燥させる方法等の公知の方法が適用可能である。これらの乾燥方法の中でも、温風を吹き付けて乾燥させる方法が、ペットフードの風味をより向上させることができる。
上記温度及び時間が100℃以上及び1分間以上であると、比較的短時間でフード粒を乾燥させることができる。上記温度及び時間が150℃以下及び120分間以下であると、フード粒が過度に加熱されることを防げる。
即ち、乾燥温度が110~150℃で乾燥時間が5分間~60分間であることが好ましく、加熱温度が120~150℃で加熱時間が10分間~30分間であることがより好ましい。
なお、前記加熱処理の温度と、乾燥処理の温度とは同じであっても異なっていてもよく、前記加熱処理の温度と、前記加熱処理は前記乾燥処理を兼ねることができ、逆に前記乾燥処理は前記加熱処理を兼ねることができる。
フード粒の水分含量を乾燥処理で造粒後より少なくすることにより、後述後述の焼成処理によるフード粒中のピラジン類などのアロマ成分の生成量をより向上させることができる。また、風味や食感を向上させることができる。
造粒した前記フード粒には、焼成前に油脂をコーティングしてもよい。
添加する油脂の材料は特に制限されず、例えば動物性油脂及び植物性油脂が挙げられる。前記動物性油脂としては、例えば牛脂、豚脂、鳥脂、魚脂等が挙げられる。油脂に、チキンエキス(鶏肉由来の抽出物)又はフィッシュエキス(魚肉由来の抽出物)等の公知のミールエキスを加えてもよい。
前記ミートエキスの添加量は前記原材料の配合で例示した範囲であることが好ましい。
即ち、本発明において、「造粒したフード粒に油脂をコーティングする」とは、フード粒の中心部まで油脂を含浸させてもよいし、フード粒の表面に近い浅い領域のみに含浸させてもよい。後述の焼成による加熱効率をより向上させる観点から、フード粒の内部まで油脂を染み込ませることが好ましい。
前記プレコーティング工程と前記乾燥工程と前記加熱工程の順序は、特に制限されないが、いずれの工程も後述の焼成工程の前に行うことが好ましい。
焼成工程は、前記フード粒を焼成する工程である。焼成に供するフード粒は、前記乾燥処理が行われていてもよいし、行われていなくてもよいが、乾燥処理によりフード粒の水分含量がフード粒の総重量に対して6.0~12.0重量%であることが好ましく、7.0~11.0重量%であることがより好ましく、8.0~10.0重量%に減少されていることが最も好ましい。また、焼成に供するフード粒は前記プレコーティング工程において油脂が添加されていてもよいし、油脂が添加されていなくてもよい。 本発明において、「焼成する」とは、フード粒を空気中において高温で短時間に加熱することを意味する。ここで、「高温」とは150℃以上300℃以下のことを意味し、「短時間」とは5~200秒間以下のことを意味する。
即ち、フード粒を150℃以上300℃以下の雰囲気に5~200秒間置いて加熱することが好ましく、160℃以上~230℃以下の雰囲気に5~200秒間置いて加熱することがより好ましい。
アロマ成分を生成させる温度で焼成することによって、当該フード粒中に、ペットの食いつきを向上させる成分を生成させ得る。また、アロマ成分が香ばしい香りを生じさせ、ペットの食いつきを向上させ得る。
前記ピラジン類をペットフードに含有させることによって、ペットの食いつきを向上させ得る。
焼成温度及び焼成時間としては、例えば、フード粒を250℃以上の雰囲気に5~200秒間置いて加熱する方法が挙げられる。具体的には、250℃~380℃の温度範囲で、5~200秒間の時間範囲で検討することができる。第一の焼成前の前記フード粒が通常の形状及び大きさである場合、例えば下記の焼成温度を例示できる。なお、ここでいう「通常の形状及び大きさ」、即ち「焼成前の前記フード粒が通常の形状及び大きさ」であるとは、形状は、球状、多角体状、柱状、ドーナッツ状、板状又は碁石状等であり、例えば、犬用としては大きさは最短径及び最長径が2mm~20mmであることがより好ましく、最短径及び最長径が3mm~18mmであることがさらに好ましく、最短径及び最長径が4mm~16mmであることが最も好ましい。より好ましくは、最短径が2mm~10mmかつ最長径が6mm~20mmであり、更に好ましくは、最短径が3mm~8mmでありかつ最長径が7mm~18mmであり、最短径が4mm~6mmであり、最長径が8mm~16mmであることが最も好ましい。
形状としては、例えば、犬用としては大きさは最短径及び最長径が2mm~20mmの碁石状であることが好ましく、最短径及び最長径が3mm~18mmの碁石状であることがより好ましく、最短径及び最長径が4mm~16mmの碁石状であることが最も好ましい。より好ましくは、最短径が2mm~10mmかつ最長径が6mm~20mmの碁石上であり、更に好ましくは、最短径が3mm~8mmでありかつ最長径が7mm~18mmの碁石上であり、最短径が4mm~6mmかつ最長径が8mm~16mmの碁石上であることが最も好ましい。
また、フード粒の大きさ及び形状は特に制限されないが、例えば、猫用としては大きさは最短径及び最長径が猫用としては1.5mm~15mmであることがより好ましく、最短径及び最長径が2mm~12.5mmであることがさらに好ましく、最短径及び最長径が4mm~10mmであることが最も好ましい。より好ましくは、最短径が1.5mm~6mmかつ最長径が5mm~15mmであり、更に好ましくは、最短径が2mm~5mmでありかつ最長径が6mm~12.5mmであり、最短径が2.5mm~4mmであり、最長径が7mm~10mmであることが最も好ましい。
形状としては、例えば、猫用としては大きさは最短径及び最長径が1.5mm~15mmの碁石状であることが好ましく、最短径及び最長径が2mm~12.5mmの碁石状であることがより好ましく、最短径及び最長径が4mm~10mmの碁石状であることが最も好ましい。より好ましくは、最短径が1.5mm~6mmかつ最長径が5mm~15mmの碁石上であり、更に好ましくは、最短径が2mm~5mmでありかつ最長径が6mm~12.5mmの碁石上であり、最短径が2.5mm~4mmかつ最長径が7mm~10mmの碁石上であることが最も好ましい。この大きさ及び形状であると、加熱の際に内部まで火が通り易い。また、前の造粒後のフード粒の形状は、ペットがそのまま食するには大き過ぎる板状、柱状又はチューブ状であってもよい。この場合、後述の乾燥処理及び焼成工程の何れかの後で、ペットが食し易い形状に小片化することが好ましい。
上記焼成温度及び焼成時間が250℃以上及び5秒以上であることにより、焼成後に得られるフード粒中にピラジン類及び/又はペットが好む成分(ただし、ピラジン類を除く)をより多く生成できる。上記焼成温度及び焼成時間が380℃以下及び200秒以下であることにより、ペットが嫌う焦げ臭等の原因物質の発生を抑制できる。
遠赤外線を照射してフード粒を焼成する場合は、風味や食感を向上させる観点から、雰囲気温度が160~230℃となるように遠赤外線を照射して前記フード粒を焼成することが好ましい。
本発明の一つの側面では、前記水分含量はフード粒の総重量に対して2~6重量%である。本発明の別の側面では、前記水分含量はフード粒の総重量に対して3~6重量%である。本発明の更に別の側面では、前記水分含量はフード粒の総重量に対して3~5重量%である。なお、本願明細書の水分含量は後述の方法により測定できる。
焼成して得られたフード粒に水(水分)を添加する。焼成後のフード粒に水分を添加することにより、当該フード粒の硬さが緩和されるので、ペットが当該フード粒を食べ易くすることができる。また、フード粒から水分が蒸発する際にアロマ成分も蒸発し易くなるため、当該アロマ成分によりペットの食欲を向上させ、食いつきを向上させることができる。
上記水分含量は、好ましくは6重量%以上、より好ましくは7重量%以上、更に好ましくは8重量%以上である。これらの好適な範囲であると、フード粒の硬さを充分に緩和し、アロマ成分による食欲増進効果を充分に得られる。上記水分含量がフード粒の全重量に対して12重量%以下であると、カビや微生物の発生を防止することができる。
前記水分含量は、後述する水分含量の測定方法により、対象のフード粒の水分含量を測定することにより適宜調整することができる。
水分を添加して得られた前記フード粒に油脂を添加してもよい。油脂を添加することによって、ペットの食いつきを向上させること及びペットフードのカロリーを必要に応じて高めることができる。
なお、「脂肪」及び「油脂」の主成分は、通常、脂肪酸のグリセリンエステル(「中性脂肪」ということもある。)である。
コーティング工程後のフード粒の水分含量は、当該フード粒の全重量のうち、例えば以下の範囲が挙げられる。
本発明の一つの側面では、前記水分含量は6~12重量%である。本発明の別の側面では、前記水分含量は7~11重量%である。本発明の更に別の側面では、前記水分含量は8~10重量%である。
上記水分含量は、好ましくは6重量%以上、より好ましくは7重量%以上、更に好ましくは8重量%以上である。これらの好適な範囲であると、アロマ成分による食欲増進効果を充分に得られる。
製造過程におけるフード粒および製造後のペットフードの水分含有量は、以下の常圧加熱乾燥法で測定することができる。
(常圧加熱乾燥法)
アルミ秤量缶の重量(以下の式において「W1」と表す。)を恒量値として予め測定する。このアルミ秤量缶に試料を入れて重量(以下の式において「W2」と表す。)を秤量する。つぎに強制循環式の温風乾燥器を使用して、135℃、2時間の条件で試料を乾燥させる。乾燥雰囲気中(シリカゲルデシケーター中)で放冷した後、重量(以下の式において「W3」と表す。)を秤量する。得られた各重量から下記式を用いて水分含有量を求める。
水分(%)=(W2-W3)÷(W2-W1)×100
製造過程におけるフード粒および製造後のペットフードのピラジン類の含有量は、ガスクロマトグラフ-質量分析法によって測定することができる。具体的には、以下の溶媒抽出法によって、測定することが好ましい。
(溶媒抽出法)
ペットフード試料2~10gに水50ml及びジエチルエーテル20mlを加え浸漬し、氷冷下においてホモジナイザーで攪拌し、塩化ナトリウム20gを加え、10分間の振とう抽出を行った後、2000rpm/分で5分間の遠心分離を行う。ジエチルエーテル層を脱水ろ過し、4mlまで濃縮したものを試験溶液とする。この試験溶液の所定量をガスクロマトグラフ-質量分析計に注入し、ガスクロマトグラムでピラジン類に該当するピークのマススペクトルを得、物質の特定を行う。得られたガスクロマトグラムから、試料中のピラジン類の含有量を算出できる。例えば、焼成処理を行ったフード粒と焼成処理を行っていないフード粒とを各々試料として測定すると、ピラジン類の含有量を測定できる。以下に、好適な条件を示す。
(ガスクロマトグラフ-質量分析計の操作条件)
機種:6890N/5975B inertXL [Agilent Technologies, Inc.]、カラム:DB-WAX [Agilent Technologies, Inc.] φ0.25mm×30m 膜厚0.25μm、注入量:1μl、導入系:スプリット(1:5)、温度:試料注入口220℃ カラム60℃(1分保持)→10℃/分 昇温→220℃、ガス流量:ヘリウム(キャリアーガス)1ml/分、イオン源温度:230℃、イオン化法:EI、設定質量数:m/z=108.42(2,5-DMP及び2,6-DMP)、m/z=122.42(2,3,5-TMP)
製造過程におけるフード粒および製造後のペットフードの脂肪含有量は、以下に説明する酸分解ジエチルエーテル抽出法で測定することができる。
(酸分解ジエチルエーテル抽出法)
分析試料2gを正確に量って100mlのビーカーに入れ、エタノール2mlを加え、ガラス棒で混和して試料を潤した後、28%の塩酸20mlを加えて時計皿で覆い、70~80℃の水浴中でときどきかき混ぜながら1時間加熱した後放冷する。
先のビーカーの内容物を200mLの分液漏斗Aに入れ、ビーカーをエタノール10ml及びジエチルエーテル25mlで順次洗浄し、洗浄液を分液漏斗Aに合わせて入れる。
更にジエチルエーテル75mlを分液漏斗Aに加え、振り混ぜた後で静置する。ジエチルエーテル層(上層)をピペット等でとり、あらかじめ水20mlを入れた300mlの分液漏斗Bに加える。
分液漏斗Aにジエチルエーテル50mlを加え、同様に2回操作し、各ジエチルエーテル層をピペット等でとり、分液漏斗Bに合わせて入れる。
分液漏斗Bを振り混ぜた後で静置し、水層(下層)を捨てる。更に水20mlを分液漏斗Bに加え、同様に2回操作する。ジエチルエーテル層を、あらかじめ脱脂綿を詰め硫酸ナトリウム(無水)10g以上の適量を入れた漏斗で、脂肪ひょう量瓶又は300mlのなす形フラスコにろ過する。この脂肪ひょう量瓶又はなす形フラスコは、あらかじめ95~100℃で乾燥し、デシケーター中で放冷した後、重さを正確に量っておいたものを使用する。
次に、脂肪ひょう量瓶を用いた場合はソックスレー抽出器を使用して、なす形フラスコを用いた場合はロータリーエバポレーターを使用して、前記ろ過したジエチルエーテルを回収する。回収したジエチルエーテルを揮散させて、95~100℃で3時間乾燥し、デシケーター中で放冷した後、重さを正確にはかり、試料中の粗脂肪量を算出する。
本発明の第二実施形態のペットフードは、前述した第一実施形態のペットフードの製造方法によって製造されたペットフードである。
前記ペットフードの水分含有量は、例えば以下の範囲が挙げられる。本発明の一つの側面(態様)では、前記水分含量は6~12重量%である。本発明の別の側面では、前記水分含量は7~11重量%である。本発明の更に別の側面では、前記水分含量は8~10重量%である。
上記水分含量は、好ましくは6重量%以上、より好ましくは7重量%以上、更に好ましくは8重量%以上である。これらの好適な範囲であることにより、ペットフードが極端に固くなったり、形状が保てないほど極端に脆くなったりすることを防ぐことができる。
本発明のペットフードは、種々の動物によって食されるが、ネコ及びイヌによって好まれ、特にイヌに好まれる。
また、本発明に係るペットフードは、水蒸気バリア性のある包装又は容器に収納して販売することが好ましい。製造直後の水分含量とアロマ成分の減少を抑制するためである。
前記水蒸気にバリア性のある包装としては、バリア0ミクロンナイロン15ミクロンとLLDPE40ミクロンを張り合わせた材料及びVMPET12とCPP40を張り合わせた材料の組み合わせからなるバリア材料を包装材料として密閉した形態が挙げられる。
更に、本発明に係るペットフードは、猫または犬などのペットの一回あたりの摂餌量毎、又は前記一回あたりの摂餌量を更に分割した量毎に前記水蒸気バリア性のある包装又は容器に収納されていることが好ましい。前記一回あたりの摂餌量は15~700gが好ましく、60~80gがより好ましい。
前記穀類は、とうもろこし、小麦粉、コーングルテンミール、大豆などを含む。前記肉類は、チキンミール、ポークミールなどを含む。前記魚介類は、フィッシュミールなどを含む。前記ビタミン類の他にミネラル類を含んでいても良い。
得られたフード粒を、乾燥機を用いて、100~105℃の温風で10~30分の乾燥処理を行い、表4に示す水分含量を有するフード粒を各々得た。
この際、セラミックスヒーターとフード粒との離間距離は約100mmに設定した。なお、炉内の温度(雰囲気温度のことをいう。)は、網から30mm上方且つ網の端から350mm側方且つセラミックスヒーターの中央部から95mm離れた位置に温度計を設置してモニターした。焼成後、炉内から搬出されたフード粒はネットコンベヤーで搬送されている間に空気で自然に冷却した。
製造した各ペットフードの嗜好性を以下の方法で評価した。これらの結果を表5に示す。
実施例1と比較例1のペットフードのうち、どちらの嗜好性が高いかを調べるために、オス及びメスを含む2~10歳の犬合計10頭()をモニターとして2日間でテストした。
第1日は、各ペットフードのうち、一方を左から、他方を右から、犬1頭に対して230gずつ同時に与え、犬が食べた量を1時間後に測定した。 当該犬1頭が第1日に食べた合計のペットフードの重量のうち、実施例のペットフードの摂食量と比較例のペットフードの摂食量を百分率で求めた。モニターである10頭の犬から得られた百分率を平均して、第1日の結果とした。
第2日は、各ペットフードのうち、一方を右から、他方を左から、犬1頭に対して230gずつ同時に給与し、犬が食べた量を1時間後に測定した。
当該犬1頭が第2日に食べた合計のペットフードの重量のうち、実施例のペットフードの摂食量と比較例のペットフードの摂食量を百分率で求めた。モニターである10頭の犬から得られた百分率を平均して、第2日の結果とした。
最後に、第1日と第2日の結果を平均して、最終結果である摂食量の比率(嗜好性スコア)を求めた。この嗜好性の数値が高い程、モニターである犬が好んで摂食したことを示す。
実施例1のペットフードを実施例2のペットフードに変更し、比較例1を比較例2のペットフードに変更した以外は、テスト1と同様にテストした。その結果を表5に併記する。
Claims (9)
- 原材料の混合物を造粒してフード粒を形成すること、前記フード粒を焼成すること、及び前記焼成により得られたフード粒に水分を添加することを含むペットフードの製造方法。
- 前記水分の添加後に得られるフード粒の水分含量がフード粒の全体の質量に対して6~12重量%である請求項1に記載のペットフードの製造方法。
- 前記焼成に供するフード粒の水分含量がフード粒の全体の質量に対して6~12重量%である請求項1又は2に記載のペットフードの製造方法。
- 前記原材料の混合物が、還元糖およびアミノ酸を含有する請求項1~3の何れか一項に記載のペットフードの製造方法。
- 遠赤外線を照射して、前記焼成を行うことを特徴とする請求項1~4の何れか一項に記載のペットフードの製造方法。
- 最短径及び最長径が3mm~30mmの大きさであるフード粒を造粒することを特徴とする請求項1~5の何れか一項に記載のペットフードの製造方法。
- 前記造粒したフード粒を焼成前に100~150℃の温風によって乾燥させることを更に含む請求項1~6の何れか一項に記載のペットフードの製造方法。
- 前記水分の添加後に油脂によりフード粒をコーティングすることを更に含む請求項1~7の何れか一項に記載のペットフードの製造方法。
- 請求項1~8のいずれか一項に記載のペットフードの製造方法によって製造されたペットフード。
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201380065902.7A CN104883899A (zh) | 2012-12-19 | 2013-12-19 | 宠物食品的制造方法和宠物食品 |
CA2893038A CA2893038A1 (en) | 2012-12-19 | 2013-12-19 | Pet food granules with a water content of 6 to 12 percent by weight and method of producing same |
US14/652,782 US20160192676A1 (en) | 2012-12-19 | 2013-12-19 | Method for producing pet food, and pet food |
JP2014553201A JP6385281B2 (ja) | 2012-12-19 | 2013-12-19 | ペットフードの製造方法 |
EP13865946.1A EP2936996A4 (en) | 2012-12-19 | 2013-12-19 | METHOD FOR THE PRODUCTION OF PET FOOD AND PET FOOD |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012277502 | 2012-12-19 | ||
JP2012-277502 | 2012-12-19 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2014098179A1 true WO2014098179A1 (ja) | 2014-06-26 |
Family
ID=50978499
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2013/084071 WO2014098179A1 (ja) | 2012-12-19 | 2013-12-19 | ペットフードの製造方法及びペットフード |
Country Status (6)
Country | Link |
---|---|
US (1) | US20160192676A1 (ja) |
EP (1) | EP2936996A4 (ja) |
JP (2) | JP6385281B2 (ja) |
CN (1) | CN104883899A (ja) |
CA (1) | CA2893038A1 (ja) |
WO (1) | WO2014098179A1 (ja) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016002338A1 (ja) * | 2014-06-30 | 2016-01-07 | ユニ・チャーム株式会社 | ペットフードの製造方法 |
WO2020095727A1 (ja) * | 2018-11-06 | 2020-05-14 | ユニ・チャーム株式会社 | ペットフードの製造方法 |
WO2020095726A1 (ja) * | 2018-11-06 | 2020-05-14 | ユニ・チャーム株式会社 | ペットフード |
JP7096697B2 (ja) | 2018-04-20 | 2022-07-06 | 株式会社ニップン | 嗜好性向上剤 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102087792B1 (ko) * | 2019-01-23 | 2020-03-11 | 심기호 | 애완동물용 건강식품 제조방법 |
US20230042021A1 (en) * | 2021-08-09 | 2023-02-09 | Anthony Lawler | Pet Kibble and Method to Make Pet Kibble |
JP2023169918A (ja) * | 2022-05-18 | 2023-12-01 | ユニ・チャーム株式会社 | ウェットペットフード用嗜好性向上剤及びウェットペットフード |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2629003B2 (ja) | 1987-08-06 | 1997-07-09 | 日清製粉株式会社 | ペツトフードの製造方法 |
JP2004033095A (ja) * | 2002-07-03 | 2004-02-05 | Inaba Shokuhin Co Ltd | ペットフードの製造方法 |
JP2006055050A (ja) * | 2004-08-19 | 2006-03-02 | Lion Shoji Kk | 動物用オーラルケア製品及びその製造方法 |
JP2012070724A (ja) * | 2010-08-31 | 2012-04-12 | Unicharm Corp | ペットフード |
JP2012130347A (ja) * | 2003-09-05 | 2012-07-12 | Hill's Pet Nutrition Inc | 動物摂取用組成物 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4371557A (en) * | 1981-01-21 | 1983-02-01 | General Foods Corporation | Maintenance of protein quality in foods containing reducing sugars |
US4508741A (en) * | 1982-09-15 | 1985-04-02 | Star-Kist Foods, Inc. | Coated pet food and process for preparation thereof |
JP4274608B2 (ja) * | 1998-06-11 | 2009-06-10 | 日本製粉株式会社 | ドライペットフード及びその製造方法 |
JP2001136914A (ja) * | 1999-08-30 | 2001-05-22 | Earth Chem Corp Ltd | ペットフード |
JP2005229860A (ja) * | 2004-02-18 | 2005-09-02 | Shuei Torei Kogyo Kk | ペット用焼き菓子及びその製造方法 |
JP2005323558A (ja) * | 2004-05-17 | 2005-11-24 | Inaba Shokuhin Co Ltd | ペットフード及びその製造方法 |
AU2006269937B2 (en) * | 2005-07-19 | 2011-02-10 | Mars Incorporated | Aroma composition and method |
US7651708B2 (en) * | 2005-07-22 | 2010-01-26 | Mars, Inc. | Method of producing an animal food product with a core and shell |
US20100303966A1 (en) * | 2009-05-28 | 2010-12-02 | Gregory Dean Sunvold | Pet Food in the Form of a Coated Kibble |
JP2011000090A (ja) * | 2009-06-22 | 2011-01-06 | Marumoto:Kk | ペットフードの製造方法 |
US8535745B2 (en) * | 2011-02-28 | 2013-09-17 | Del Monte Corporation | Apparatus, systems and methods for manufacturing food products |
JP5828551B2 (ja) * | 2011-06-16 | 2015-12-09 | ユニ・チャーム株式会社 | ペットフードの製造方法 |
CN102366026B (zh) * | 2011-09-30 | 2013-03-27 | 江苏海企长城股份有限公司 | 一种宠物诱食剂的制备方法 |
-
2013
- 2013-12-19 WO PCT/JP2013/084071 patent/WO2014098179A1/ja active Application Filing
- 2013-12-19 US US14/652,782 patent/US20160192676A1/en not_active Abandoned
- 2013-12-19 CN CN201380065902.7A patent/CN104883899A/zh active Pending
- 2013-12-19 CA CA2893038A patent/CA2893038A1/en not_active Abandoned
- 2013-12-19 JP JP2014553201A patent/JP6385281B2/ja active Active
- 2013-12-19 EP EP13865946.1A patent/EP2936996A4/en not_active Withdrawn
-
2018
- 2018-02-19 JP JP2018027219A patent/JP2018086014A/ja active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2629003B2 (ja) | 1987-08-06 | 1997-07-09 | 日清製粉株式会社 | ペツトフードの製造方法 |
JP2004033095A (ja) * | 2002-07-03 | 2004-02-05 | Inaba Shokuhin Co Ltd | ペットフードの製造方法 |
JP2012130347A (ja) * | 2003-09-05 | 2012-07-12 | Hill's Pet Nutrition Inc | 動物摂取用組成物 |
JP2006055050A (ja) * | 2004-08-19 | 2006-03-02 | Lion Shoji Kk | 動物用オーラルケア製品及びその製造方法 |
JP2012070724A (ja) * | 2010-08-31 | 2012-04-12 | Unicharm Corp | ペットフード |
Non-Patent Citations (3)
Title |
---|
"Kenkyu no Keyword (2) Maillard Hanno", 17 June 2010 (2010-06-17), Retrieved from the Internet <URL:http://www.food-kitasato.jp/news/news100617.html> [retrieved on 20140318] * |
"Topics -Food Peptide | Pepetide wa Miryokuteki na Pet Food Sozai", 18 April 2009 (2009-04-18), Retrieved from the Internet <URL:htts://web.archive.org/web/20090418004943/http://topics.foodpeptide.com/?eid=553569> [retrieved on 20140318] * |
See also references of EP2936996A4 |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2016002338A1 (ja) * | 2014-06-30 | 2016-01-07 | ユニ・チャーム株式会社 | ペットフードの製造方法 |
US10420356B2 (en) | 2014-06-30 | 2019-09-24 | Unicharm Corporation | Method of producing pet food |
JP7096697B2 (ja) | 2018-04-20 | 2022-07-06 | 株式会社ニップン | 嗜好性向上剤 |
WO2020095727A1 (ja) * | 2018-11-06 | 2020-05-14 | ユニ・チャーム株式会社 | ペットフードの製造方法 |
WO2020095726A1 (ja) * | 2018-11-06 | 2020-05-14 | ユニ・チャーム株式会社 | ペットフード |
JP2020074746A (ja) * | 2018-11-06 | 2020-05-21 | ユニ・チャーム株式会社 | ペットフード |
CN112867402A (zh) * | 2018-11-06 | 2021-05-28 | 尤妮佳股份有限公司 | 宠物食品 |
Also Published As
Publication number | Publication date |
---|---|
CA2893038A1 (en) | 2014-06-26 |
EP2936996A1 (en) | 2015-10-28 |
EP2936996A4 (en) | 2016-08-10 |
JP2018086014A (ja) | 2018-06-07 |
US20160192676A1 (en) | 2016-07-07 |
CN104883899A (zh) | 2015-09-02 |
JP6385281B2 (ja) | 2018-09-05 |
JPWO2014098179A1 (ja) | 2017-01-12 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6385281B2 (ja) | ペットフードの製造方法 | |
JP5828551B2 (ja) | ペットフードの製造方法 | |
JP5752310B1 (ja) | ペットフードの給餌方法、粒状ペットフード、およびペットフード包装体 | |
JP5743335B2 (ja) | ペットフード及びペットフードの製造方法 | |
EP3045050B1 (en) | Pet food production method and pet food | |
JP6313221B2 (ja) | ペットフードの製造方法及びペットフード | |
JP6472748B2 (ja) | ペットフード及びペットフードの製造方法 | |
JP7120869B2 (ja) | 粒状ペットフード | |
JP2016096821A (ja) | 粒状ペットフード | |
TW201725998A (zh) | 寵物食品以及其製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 13865946 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2014553201 Country of ref document: JP Kind code of ref document: A |
|
REEP | Request for entry into the european phase |
Ref document number: 2013865946 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2013865946 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2893038 Country of ref document: CA |
|
WWE | Wipo information: entry into national phase |
Ref document number: 14652782 Country of ref document: US |
|
NENP | Non-entry into the national phase |
Ref country code: DE |