JPH03219839A - Production of pet food - Google Patents

Abstract

PURPOSE:To prevent separation of water and oil, putrefaction, etc., from occurring and improve texture, etc., by adding a specific amount of an isolated whey protein to a raw material for a pet food in producing the pet food sealed in a bottle, can or retortable pouch. CONSTITUTION:A whey protein concentrate is further treated with an adsorbent resin of an ion exchange method to remove ash, fats, hydrocarbons, etc. Thereby, an isolated whey protein, good in flavor and excellent in gelling properties, water and oil holding characteristics, emulsifiability, etc., is produced. When a pet food sealed in a bottle, can or retortable pouch is produced, the isolated whey protein concentrate in an amount of <=10wt.% is added to a raw material for the pet food to produce the pet food according to a conventional method. The resultant pet food after sterilizing and opening the can is in a state of wet and soft tissue without separation of water and oils and provides tastiness full of brothy feeling.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to an industrially advantageous method for producing pet food. (m7) Food here refers to meat, fish, dairy products, grains, oils, fats, vegetables, vitamins, minerals, water, excipients, and other raw materials that are bottled, canned, or retort pouched, with a moisture content of 2596% (weight, (The same applies hereinafter) (hereinafter the same applies) refers to food for dogs and cats.

[Conventional method]

The advantages of pet food are convenience, nutritional value, and economy. Unlike human diets, they require high protein, high minerals, and low salt content, and it is desirable to have a well-balanced diet that can be economically replenished without waste, and that can be easily fed to the bed. Furthermore, pet food must be delicious, well-shaped, and appetizing.

Generally speaking, the more water and fat content there is, the softer and more delicious it will be, but it has the disadvantage of being more susceptible to spoilage. To prevent this, it should be packaged in bottled, canned or retort pouches.

[Problem to be solved by the invention]

Pet food in bottled, canned or retort pouches is convenient.
It has the advantages of being nutritious, economical, and sterile and safe, but due to the high heating temperature during the manufacturing process, when the can or package is opened, water and fats and oils will separate, and the shape will collapse.
It looks bad too.

Also, since the organization is disorganized, it often does not whet the appetite of bettors.

[Means to solve the problem]

Here isolated whey protein
nisolate below w, p, 1. ) will be adopted.

In the present invention, W, P, and I refer to whey protein concentrates that are widely used.
C0nCentrate (hereinafter referred to as w, p, c).

It is obtained by further concentrating the protein portions of w, p, and c, and while w, p, and c are separated by molecular weight fractionation using the limit crossing method, W, ? , I is a highly purified protein by removing ash, fat, and carbohydrates using an adsorption resin using an ion exchange method.

Since W, P, and I have a protein content of 9096 or more and are undenatured proteins, they have a good flavor and are excellent in gelation, water retention, emulsification, and oil retention.

W, P, Iid Excellent texture, structure, and flavor as a food material for canned foods and retort pouches. This W, P.

The amount of (2) added may be 10% or less based on the raw material of the pet food. It has been found that the preferable range is 1 to 5%. In addition, gelling agents such as carrageenan, locust bean gum, xanthan gum, and emulsifiers such as sodium caseinate and glycerin fatty acid esters have almost no effect when used alone.
There is a synergistic effect when used in combination with W, P, and I.

The present invention will be demonstrated below with experimental examples and examples.

Experimental example 1 Canned food (moisture 37%) Chicken meat 20% Fish meat surimi
30% Oil 25% Cornstarch 20% Salt 05% Seasoning 396 Minera/L' L5% Sample Below Sample A1 Carrageenan 1% A2 W, P, I 2% Genus 8W, P, I
2% carrageenan and 0.3% carrageenan.The above-mentioned raw materials kept in a refrigerator are mixed together, the sample is added thereto, and the mixture is thoroughly mixed. This was filled into 1502 retort cans and sterilized so that the center temperature of the can became 120°C for 20 minutes. After cooling, the can was opened and the condition inside was observed.

result Boiled 1 flat 2 Graduation 3 Experimental example 2 Completely separates into two layers for clear separation of fats and oils I understand.

The thread is uniform and the fat part is thin and distributed throughout. It's scattered.

It is a more uniform yarn than A2.

(80% moisture) Add N fatty acid ester, W, P, and I and mix well again. Place the mixed nullary in a heat-resistant bottle container.
Fill the container and heat at 115°C for 50 minutes to sterilize.

It is preferable that the nullary viscosity before heat sterilization during production be as low as possible. After heat sterilization and cooling, manufacturing requires no syneresis and a uniform texture.

Result: Mince the beef and chicken (using a 2.5 m diameter chopper), add soybean oil and cornstarch, and mix well.

Next, the fluidity of the sample xanthan gum and glycerinury: Water syneresis state When you take it out,
Measure the water and oil separated from the main body Separated water and oil Separated water rate (%"" myo, 1-1D Example 1 65 parts of ground mince, 10 parts of skim milk powder, 5 parts of pork fat, corn mill) 3 parts, 1 part minerals, 2 parts flavoring, w.

Parts P and Ia, 0.1 part of fragrance, 10 parts and 9 parts of water were packed in a canned brick mixture. This was heat sterilized using F bond 4.

The slurry state of this product before being packed into cans had good fluidity and could be filled into cans without difficulty.

When the can was opened after sterilization, there was no separation of water or oil, and the tissue was wet, soft, and juicy and delicious.

Example 2 50 parts of water, 4.5 parts of W, P, I, 0.5 part of carrageenan, 0.5 part of salt, 1.5 parts of seasoning, and 8 parts of beef tallow
Dissolve and emulsify the mixture while stirring to make a seasoning liquid. Meanwhile, 35 parts of raw meat pieces (approximately 25 to 405') are soaked in the seasoning liquid.

Fill this into a Reto/L') pouch bag (15 (1'),
It was sterilized at 124°C for 60 minutes. Since this product is completely sterilized, it will not go rancid even if stored for a long period of time, and when opened, the seasoning liquid, beef tallow, and meat chunks are mixed well, making it appetizing even for humans. there were.

Claims (1)

[Claims] A method for producing pet food, which comprises adding 10% or less (by weight) of isolated whey protein to pet food raw materials when producing bottled, canned or retort pouch pet food.