KR102809816B1 - Manufacturing method of baked feed for pet using oven - Google Patents

Abstract

The present invention relates to a method for manufacturing baked pet food using an oven, and more specifically, the method comprises a raw material mixing step of mixing livestock meat raw materials, fish meat raw materials, grain powder, root crop powder, sweetener and additives, a molding step of molding a mixture manufactured through the raw material mixing step, a steaming step of steaming a molded product manufactured through the molding step, and a baking step of baking the molded product steamed through the steaming step in an oven equipped with a far-infrared heater.
The baked food manufactured through the above process is rich in various nutrients, and in the process of baking with a far-infrared heater, the Maillard reaction takes place, so not only does it show excellent palatability, but it also promotes the health of companion animals because it has a low sugar content.

Description

{MANUFACTURING METHOD OF BAKED FEED FOR PET USING OVEN}

The present invention relates to a method for manufacturing baked pet food using an oven, and more specifically, to a method for manufacturing baked pet food using an oven, which provides a feed that is rich in various nutrients, exhibits excellent palatability by undergoing a Maillard reaction during the baking process with a far-infrared heater, and has a low sugar content, thereby promoting the health of pets.

Due to the increase in the number of single-person households and the aging of the population in Korea, the number of pet owners is increasing significantly every year, and accordingly, pet foods manufactured using various processing methods are being distributed on the market. Consumers' demands for such pet foods are gradually increasing, and the greatest demand is for products that are good for health while also satisfying the tastes of pets.

Conventionally, the manufacturing of general pet food has been based on the process of mixing → shaping → drying → cutting → packaging. However, recently, as pets are cared for with relative affection, their life spans are increasing compared to the past. Accordingly, the number of pets suffering from various diseases or disabilities is increasing. In order to prevent or treat these diseases, special attention must be paid to the nutrition and function of the feed or snacks, and for smooth digestion, soft feed or nutritional supplements must be fed, making management very difficult.

Conventionally, pet food or snacks consist only of carbohydrates and a small amount of protein. If pets continuously consume such food or instant snacks, their immunity may be weakened due to nutritional imbalance. Accordingly, recently, various high-protein pet foods have been reported that contain meat with high protein content, but also have high moisture content, resulting in a soft texture and increased pet preference and digestibility. However, conventional high-protein pet foods have low nutritional components other than protein, and have the problem that the sugar content is excessively high in order to increase pet preference. If large quantities are consumed over a long period of time, it can have a negative effect on the pet's health.

Korean Patent Registration No. 10-2296281 (August 25, 2021) Korean Patent Registration No. 10-2665874 (2024.05.08.)

The purpose of the present invention is to provide a method for manufacturing baked pet food using an oven, which is rich in various nutrients, exhibits excellent palatability by undergoing a Maillard reaction during the baking process with a far-infrared heater, and has a low sugar content, thereby promoting the health of pets.

The object of the present invention is achieved by providing a method for manufacturing baked pet food using an oven, characterized in that the method comprises a raw material mixing step of mixing livestock raw materials, fish raw materials, grain powder, root crop powder, sweetener and additives, a molding step of molding the mixture produced through the raw material mixing step, a steaming step of steaming the molded product produced through the molding step, and a baking step of baking the molded product steamed through the steaming step in an oven equipped with a far-infrared heater.

According to a preferred feature of the present invention, the raw material mixing step is performed by mixing 100 parts by weight of livestock raw material, 80 to 120 parts by weight of fish raw material, 30 to 40 parts by weight of grain powder, 10 to 20 parts by weight of root crop powder, 10 to 15 parts by weight of sweetener, and 5 to 10 parts by weight of additive.

According to a more preferred feature of the present invention, the livestock raw material is composed of at least one selected from the group consisting of cattle, sheep, pigs, goats, chickens, ducks, geese, and turkeys.

According to a more preferred feature of the present invention, the fish meat raw material is composed of at least one selected from the group consisting of pollack, cod, hairtail, croaker, and striped sea bream.

According to a further preferred feature of the present invention, the grain powder is composed of at least one selected from the group consisting of rice, barley, oats, millet, corn, sorghum, foxtail millet and buckwheat.

According to a further preferred feature of the present invention, the root crop powder is composed of at least one selected from the group consisting of sweet potato, potato and tapioca.

According to a further preferred feature of the present invention, the sweetener comprises at least one selected from the group consisting of fructooligosaccharide, crystalline fructose, xylose, stevia and allulose.

According to a further preferred feature of the present invention, the steaming step is performed by steaming the molded product manufactured through the molding step at a temperature of 80 to 120°C for 10 to 20 minutes.

According to a further preferred feature of the present invention, the baking step is performed by heating at a temperature of 180 to 220°C for 5 to 10 minutes.

The method for manufacturing baked pet food using an oven according to the present invention exhibits an excellent effect of providing a pet food that is rich in various nutrients and exhibits excellent palatability as the Maillard reaction occurs during the baking process using a far-infrared heater.

In addition, it shows an excellent effect of providing food that can promote health in pets while having excellent palatability by using a sweetener with low sugar content.

Figure 1 is a flow chart showing a method for manufacturing baked pet food using an oven according to the present invention.
Figure 2 is a cross-sectional view showing an oven equipped with a far-infrared heater used in the present invention.
Figure 3 is a photograph showing the appearance of baked pet food manufactured through Example 1 of the present invention.

Hereinafter, preferred embodiments of the present invention and the properties of each component will be described in detail. However, this is intended to be a detailed description to enable a person having ordinary skill in the art to which the present invention pertains to easily carry out the invention, and does not mean that the technical idea and scope of the present invention are limited thereby.

The method for manufacturing baked pet food using an oven according to the present invention comprises a raw material mixing step (S101) of mixing livestock raw materials, fish raw materials, grain powder, root crop powder, sweetener, and additives, a molding step (S103) of molding the mixture manufactured through the raw material mixing step (S101), a steaming step (S105) of steaming the molded product manufactured through the molding step (S103), and a baking step (S107) of baking the molded product steamed through the steaming step (S105) in an oven equipped with a far-infrared heater.

The above raw material mixing step (S101) is a step of mixing livestock raw materials, fish raw materials, grain powder, root crop powder, sweetener, and additives, and is preferably performed by mixing 100 parts by weight of livestock raw materials, 80 to 120 parts by weight of fish raw materials, 30 to 40 parts by weight of grain powder, 10 to 20 parts by weight of root crop powder, 10 to 15 parts by weight of sweetener, and 5 to 10 parts by weight of additives.

The above livestock raw material is a main ingredient of the baked pet food manufactured through the present invention, and serves to provide a feed having a high protein content and excellent palatability. It is preferable that the livestock raw material be comprised of at least one selected from the group consisting of cows, sheep, pigs, goats, chickens, ducks, geese, and turkeys.

In addition, the fish meat raw material is contained in an amount of 80 to 120 parts by weight, and in addition to the protein component, it contains various nutrients such as omega-3, and increases the unique savory taste, so that the feed can be provided with a significantly improved preference not only for companion dogs but also for companion cats in particular, and it is preferable that the feed be composed of at least one selected from the group consisting of pollack, cod, hairtail, croaker, and string bream.

If the content of the above fish meat raw material is less than 80 parts by weight, the above effect is minimal, and if the content of the above fish meat raw material exceeds 120 parts by weight, the above effect is not significantly improved, but the content of livestock meat raw material or sweetener, etc. is excessively reduced, so that feed may be provided that has a particularly low preference for companion dogs, which is not desirable.

In addition, the grain powder is preferably comprised of 30 to 40 parts by weight and comprised of at least one selected from the group consisting of rice, barley, oats, millet, corn, sorghum, foxtail millet, and buckwheat. The grain powder comprised of the above ingredients contains various nutrients, and in particular, is rich in not only protein, but also dietary fiber, minerals, and antioxidants, and plays a role in lowering the cholesterol level of companion animals and improving cardiovascular disease.

If the content of the above grain powder is less than 30 parts by weight, the above effect is minimal, and if the content of the above grain powder exceeds 40 parts by weight, the above effect is not significantly improved, but the taste and texture of the feed produced may deteriorate, resulting in a lowered preference, which is not desirable.

In addition, the root crop powder is contained in an amount of 10 to 20 parts by weight and is composed of at least one selected from the group consisting of sweet potatoes, potatoes, and tapioca. The root crop composed of the above ingredients not only improves the palatability of feed by exhibiting a sweet taste, but also contains fiber, vitamins, and arginine, which aid digestion, improve immunity, and play a role in improving gastric ulcers, etc.

If the content of the root crop powder is less than 10 parts by weight, the above effect is minimal, and if the content of the root crop powder exceeds 20 parts by weight, the above effect is not significantly improved, but the content of livestock meat or fish meat is excessively reduced relatively, so not only does the content of protein in the feed decrease, but also the palatability, such as savory taste, may decrease, which is not desirable.

In addition, the sweetener is preferably contained in an amount of 10 to 15 parts by weight and is composed of at least one selected from the group consisting of fructooligosaccharide, crystalline fructose, xylose, stevia, and allulose. The sweetener composed of the above ingredients provides sweetness to the feed manufactured through the present invention while having a low sugar content, so it does not cause obesity in companion animals and plays a role in promoting health.

The above fructooligosaccharides are non-digestible sugars that are not broken down by human digestive enzymes, so they are low in calories and have a relatively low glycemic index. In terms of health functionality, they are used as food for intestinal beneficial bacteria in the large intestine and act as prebiotics. They acidify the intestines to increase the solubility of mineral components, promote calcium absorption, and have functions such as improving serum lipids, preventing caries, and ulcerative colitis.

In addition, the fructose is a component that is distributed in large quantities in fruits, and exhibits excellent sweetness even in small amounts while showing a low glycemic index.

In addition, the above xylitol is a component extracted from birch trees or corn stalks, and has a lower absorption rate of sugar components in the body compared to white sugar.

In addition, the above stevia is sweetened with glycosides extracted from the leaves, and can be about 300 times sweeter than white sugar, and has almost no calories, showing the effect of not affecting blood sugar levels.

In addition, the above allulose is a sugar found in figs and grapes, and it provides excellent sweetness while also being effective in weight loss.

If the content of the above sweetener is less than 10 parts by weight, the above effect is minimal, and if the content of the above sweetener exceeds 15 parts by weight, the sweetness of the feed increases excessively, which reduces the palatability, and at the same time, the sugar content increases, which may have a negative effect on the health of the companion animal, which is not desirable.

In addition, additives are contained in an amount of 5 to 10 parts by weight, and any ingredient that is generally added to pet food to improve the preservability and physical properties of the food can be used without particular limitations, but calcium carbonate, sodium phosphate, propylene glycol, and glycerin can be used.

The above molding step (S103) is a step of molding the mixture manufactured through the raw material mixing step (S101), and is preferably performed by putting the mixture manufactured through the raw material mixing step (S101) into an extruder and extrusion molding it.

At this time, in the above molding step (S103), in addition to an extruder, a compression molding device, etc. may be used, and molding can be performed to have various external shapes depending on the shape of the mold.

The above steaming step (S105) is a step of steaming the molded product manufactured through the molding step (S103), and is preferably performed by steaming the molded product manufactured through the molding step (S103) at a temperature of 80 to 120°C for 10 to 20 minutes.

By going through the steaming step (S105) as described above, baked pet food that is cooked not only on the surface but also on the inside of the molded product and exhibits a soft texture can be provided.

If the temperature of the above steaming step (S105) is less than 80℃ or the steaming time is less than 10 minutes, the molded product is not properly cooked, so the above effect is minimal. If the temperature of the above steaming step (S105) exceeds 120℃ or the steaming time exceeds 20 minutes, the texture of the meat or fish raw materials contained in the molded product may become excessively tough, which may lower the palatability of the baked pet food, which is not desirable.

The above baking step (S107) is a step of baking the molded product steamed through the steaming step (S105) in an oven equipped with a far-infrared heater, and is preferably performed by putting the molded product steamed through the steaming step (S105) into an oven equipped with a far-infrared heater and heating it at a temperature of 180 to 220°C for 5 to 10 minutes.

At this time, the oven is equipped with a conveyor made of Teflon arranged in five stages as shown in Fig. 2 below, and the molded product moves inside the oven for 5 to 10 minutes through the conveyor equipped in the oven and is baked due to the heat of the far-infrared heater equipped on the top of the conveyor. Through this process, the molded product baked undergoes a Maillard reaction on the surface, and has a crispy outside and moist inside texture, greatly improving the preference.

If the temperature of the above baking step (S107) is less than 180℃ or the heating time is less than 5 minutes, the above effect is minimal, and if the temperature of the above baking step (S107) exceeds 220℃ or the heating time exceeds 10 minutes, the above effect is not significantly improved, and the molded product may be excessively carbonized, which may lower the preference, which is not preferable.

Hereinafter, a method for manufacturing baked pet food using an oven according to the present invention and the properties of baked pet food manufactured by the manufacturing method will be described with examples.

<Example 1>

100 parts by weight of livestock meat (beef tenderloin, pork neck, and chicken breast mixed in a weight ratio of 1:1:1), 100 parts by weight of fish meat (pollock and croaker mixed in a weight ratio of 1:1), 35 parts by weight of grain powder (rice powder, barley powder, and oat powder mixed in a weight ratio of 1:1:1), 15 parts by weight of root crop powder (sweet potato powder, potato powder, and tapioca powder mixed in a weight ratio of 1:1:1), 12.5 parts by weight of sweetener (allulose), and 7.5 parts by weight of additives (calcium carbonate, sodium phosphate, propylene glycol, and glycerin mixed in a weight ratio of 1:1:1:1) to prepare a mixture, and then put the prepared mixture into an extruder and extrude to prepare a molded product, and then steam the prepared molded product at a temperature of 100°C for 15 minutes, and subject the steamed molded product to far-infrared irradiation. Baked pet food was manufactured by placing it in an oven equipped with a heater and heating it at a temperature of 200℃ for 8 minutes.

<Example 2>

The same procedure as in Example 1 was followed, except that 100 parts by weight of livestock raw material, 80 parts by weight of fish raw material, 30 parts by weight of grain powder, 10 parts by weight of root crop powder, 10 parts by weight of sweetener, and 5 parts by weight of additive were mixed to produce baked pet food.

<Example 3>

The same procedure as in Example 1 was followed, except that 100 parts by weight of livestock raw material, 120 parts by weight of fish raw material, 40 parts by weight of grain powder, 20 parts by weight of root crop powder, 15 parts by weight of sweetener, and 10 parts by weight of additive were mixed to produce baked pet food.

<Example 4>

The same procedure as in Example 1 was followed, except that the steamed molded product was placed in an oven equipped with a far-infrared heater and heated at 180°C for 5 minutes to produce baked pet food.

<Example 5>

The same procedure as in Example 1 was followed, except that the steamed molded product was placed in an oven equipped with a far-infrared heater and heated at 220°C for 10 minutes to produce baked pet food.

<Comparative Example 1>

Baked pet food was manufactured in the same manner as in Example 1 above, but using white sugar as a sweetener.

<Comparative Example 2>

The same procedure as in Example 1 was followed, except that 100 parts by weight of livestock raw material, 50 parts by weight of fish raw material, 15 parts by weight of grain powder, 5 parts by weight of root crop powder, 5 parts by weight of sweetener, and 1 part by weight of additive were mixed to produce baked pet food.

<Comparative Example 3>

The same procedure as in Example 1 was followed, except that 100 parts by weight of livestock raw material, 200 parts by weight of fish raw material, 80 parts by weight of grain powder, 50 parts by weight of root crop powder, 30 parts by weight of sweetener, and 20 parts by weight of additive were mixed to produce baked pet food.

The preference of the baked pet food manufactured through the above Examples 1 to 5 and Comparative Examples 1 to 3 was measured and shown in Table 1 below.

{However, the preference of the manufactured pet roasted food was measured by placing dogs and cats in cages with two feeders each in a kennel and a pet meat test site, and feeding the roasted food composition for 1 hour from 10:00 to 11:00 a.m. every day for 3 days. The remaining amount of the roasted food composition remaining in the container was checked and expressed as an average value.

At this time, eight small dogs weighing approximately 5 kg and eight cats weighing approximately 4 kg were used.

<Table 1>

As shown in Table 1 above, it can be seen that the baked pet food manufactured through Examples 1 to 5 of the present invention exhibits a preference equivalent to that of the baked pet food manufactured through Comparative Example 1 manufactured using white sugar, and exhibits a preference superior to that of the baked pet food manufactured through Comparative Examples 2 to 3.

Therefore, the method for manufacturing baked pet food using an oven according to the present invention provides a feed that is rich in various nutrients and exhibits excellent palatability as the Maillard reaction progresses during the baking process using a far-infrared heater.

Additionally, we use sweeteners with low sugar content to provide pet food that has excellent palatability while also promoting health for pets.

S101; Raw material mixing stage
S103 ; Molding stage
S105 ; Steaming stage
S107 ; Baking stage

Claims (9)

A raw material mixing step of mixing 100 parts by weight of livestock raw material, 80 to 120 parts by weight of fish raw material, 30 to 40 parts by weight of grain powder, 10 to 20 parts by weight of root crop powder, 10 to 15 parts by weight of sweetener, and 5 to 10 parts by weight of additive;
A molding step for molding a mixture manufactured through the above raw material mixing step;
A steaming step for steaming the molded product manufactured through the above molding step; and
It consists of a baking step of baking the steamed product through the above steaming step in an oven equipped with a far-infrared heater;
The above sweetener comprises at least one selected from the group consisting of fructooligosaccharides, xylose, stevia and allulose,
A method for manufacturing baked pet food using an oven, characterized in that the baking step is performed by heating at a temperature of 180 to 220°C for 5 to 10 minutes.
delete In claim 1,
A method for manufacturing baked pet food using an oven, characterized in that the livestock raw material comprises at least one selected from the group consisting of cows, sheep, pigs, goats, chickens, ducks, geese, and turkeys.
In claim 1,
A method for manufacturing baked pet food using an oven, characterized in that the above fish raw material comprises at least one selected from the group consisting of pollack, cod, hairtail, croaker, and striped sea bream.
In claim 1,
A method for manufacturing baked pet food using an oven, characterized in that the grain powder comprises at least one selected from the group consisting of rice, barley, oats, millet, corn, sorghum, foxtail millet and buckwheat.
In claim 1,
A method for manufacturing baked pet food using an oven, characterized in that the root crop powder comprises at least one selected from the group consisting of sweet potatoes, potatoes, and tapioca.
delete In claim 1,
A method for manufacturing baked pet food using an oven, characterized in that the steaming step is performed by steaming the molded product manufactured through the molding step at a temperature of 80 to 120°C for 10 to 20 minutes.
delete