Palatability-improving agent for wet pet food, and wet pet food

Abstract

The present invention addresses the problem of providing: a palatability-improving agent for wet pet foods, which has a reduced phosphorus content, has good palatability, can easily adjust the color of wet foods, and is not susceptible to bitterness; and a wet pet food to which the palatability-improving agent for wet pet foods is applied. This palatability-improving agent for wet pet food contains at least one palatability agent component selected from the group consisting of a protein hydrolysate and a yeast extract, free glycine, and a reducing sugar, has a phosphorus content of 1% or less in terms of dry matter, and does not contain a Maillard reaction product.

Description

Technical Field

[0001] The present invention relates to a palatability improving agent for wet pet food and wet pet food.

[0002] This application claims priority based on Japanese Patent Application No. 2022-081251 filed in Japan on May 18, 2022, and the contents are incorporated herein by reference. Background Art

[0003] Conventionally, palatability improvers have been added to pet foods to improve palatability. From the viewpoints of palatability and storage performance, most palatability improvers contain phosphates (see, for example, Patent Document 1).

[0004] On the other hand, as a phosphate-free palatability improver, for example, Patent Document 2 proposes a palatability improver comprising a Maillard reaction product produced by adding a predetermined amount of reducing sugar to a peptide-containing material and subjecting the material to heat treatment, and residual peptide.

[0005] Prior Art Literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Application No. 2009-534020

[0008] Patent Document 2: Japanese Patent Application Publication No. 2017-86079 Summary of the invention

[0009] Problems to be solved by the invention

[0010] However, phosphates may cause kidney function decline and kidney disease through a high-phosphorus diet. Specifically, as a NOAEL (non-toxic level), according to research, the maximum amount of phosphorus derived from sodium tripolyphosphate (STPP) is 1.0 g / 1000 kcal, which is an amount that does not change GFR, a primary indicator of kidney function. Therefore, in order to reduce the burden on the kidneys of pets, a palatability improver with a low phosphate content is desired.

[0011] On the other hand, the palatability improver described in Patent Document 2 contains a Maillard reaction product. Therefore, if the palatability improver is added to wet food, the Maillard reaction may occur again during the steaming process of the wet food, and the color tone of the final product may become darker. In addition, due to the second Maillard reaction, caramelization is also likely to occur, and the final product may also have a bitter taste.

[0012] The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a palatability improver for wet pet food which has a reduced phosphorus content, good palatability, is easy to adjust the color tone of wet food, and is less likely to produce bitterness, and a wet pet food using the palatability improver for wet pet food.

[0013] Means for solving problems

[0014] In order to achieve the above-mentioned object, the present invention has the following aspects.

[0015] (1) A palatability improver for wet pet food, wherein the palatability improver for wet pet food contains at least one palatability ingredient selected from protein hydrolysate and yeast extract, free glycine and reducing sugar, and has a phosphorus content of 1% or less on a dry matter basis, and does not contain a Maillard reaction product.

[0016] (2) The palatability improving agent for wet pet food according to (1) above, wherein the content of the free glycine is equal to or greater than the content of the reducing sugar.

[0017] (3) The palatability improving agent for wet pet food according to (1) or (2), wherein the ratio of the free glycine to the reducing sugar is 1:1 to 4:1.

[0018] (4) The palatability improving agent for wet pet food according to any one of (1) to (3) above, wherein the content of the free glycine is 0.8% to 30%.

[0019] (5) The palatability improving agent for wet pet food according to any one of (1) to (4) above, wherein the reducing sugar content is 0.2% to 30%.

[0020] (6) The palatability improving agent for wet pet food according to any one of (1) to (5) above, wherein the at least one palatant ingredient contains 12% or more of protein on a dry matter basis.

[0021] (7) The palatability improving agent for wet pet food according to any one of (1) to (6), wherein the at least one palatant ingredient is a protein hydrolyzate using a raw material derived from chicken and / or a decomposition product using a raw material derived from yeast.

[0022] (8) The palatability improving agent for wet pet food according to any one of (1) to (7) above, wherein the content of the reducing sugar after the Maillard reaction is 0.05% or less based on the total amount of the pet food.

[0023] (9) A wet pet food comprising a Maillard reaction product of the palatability improving agent for wet pet food according to any one of (1) to (8).

[0024] Effects of the Invention

[0025] According to the palatability improving agent for wet pet food of this embodiment, even if the content of phosphate is low, reaction products based on both the Maillard reaction of glycine and reducing sugar and the Maillard reaction of proteolysis products and reducing sugar are generated, thereby improving palatability. In addition, since the Maillard reaction product is not contained (i.e., the palatability improving agent precedes the Maillard reaction), when the palatability improving agent is added to the wet pet food and the cooking process is carried out, the color tone does not become darker, and bitterness due to caramelization or the like does not occur. DETAILED DESCRIPTION

[0026] In this specification, "pet" refers to an animal kept by a person. In a narrower sense, a pet is an animal played with by its owner. In addition, "pet food" refers to feed for pets.

[0027] In this specification, "palatability" refers to an index of whether a food is liked by pets, and is caused by taste, flavor, smell, and the like.

[0028] In this specification, the moisture content (weight %) of pet food is obtained by a normal pressure heating drying method. The moisture content obtained by this method also includes the moisture in the food.

[0029] (Normal pressure heating drying method)

[0030] The weight of an aluminum weighing can (W1 gram) is measured in advance as a constant value. The sample is placed in the aluminum weighing can and the weight (W2 gram) is weighed. Next, the sample is dried at 135°C for two hours using a forced circulation warm air dryer. After natural cooling in a dry atmosphere (in a silica gel dryer), the weight (W3 gram) is weighed. Based on the obtained weights, the moisture content is calculated using the following formula.

[0031] Water content (unit: weight %) = (W2-W3) ÷ (W2-W1) × 100

[0032] <Palatability Improver for Wet Pet Food>

[0033] The palatability improving agent for wet pet food of the present embodiment contains at least one palatant component selected from the group consisting of protein hydrolyzates and yeast extracts, free glycine, and reducing sugars.

[0034] By containing at least one palatant component selected from protein hydrolysates and yeast extracts, free glycine and reducing sugars, even if the phosphate content is low, reaction products based on both the Maillard reaction between glycine and reducing sugars and the Maillard reaction between protein degradation products and reducing sugars are generated, thereby improving palatability.

[0035] The phosphorus content in the palatability improving agent for wet pet food of the present embodiment is 1% or less based on the total amount of the palatability improving agent for wet pet food in terms of dry matter.

[0036] When the phosphorus content is 1% or less, it can be expected that the burden on the pet's kidneys will be reduced.

[0037] The phosphorus content in the palatability improving agent for wet pet food is preferably 1% or less, more preferably 0.5% or less, and even more preferably 0.05% or less, based on the total amount of the palatability improving agent for wet pet food, in terms of dry matter.

[0038] When the phosphorus content is within the above preferred range, it can be expected that the burden on the pet's kidneys will be further reduced.

[0039] The palatability improving agent for wet pet food of the present embodiment does not contain a Maillard reaction product. In other words, the palatability improving agent for wet pet food of the present embodiment is not added to the Maillard reaction.

[0040] Since the present invention does not contain a Maillard reaction product, when the palatability improving agent for wet pet food is added to wet pet food and the wet pet food is subjected to a retort step, the color tone can be easily adjusted and generation of bitterness due to caramelization or the like can be prevented.

[0041] Hereinafter, each component of the palatability improving agent for wet pet food will be described.

[0042] (Palatant ingredient)

[0043] In the present embodiment, the palatable component is not particularly limited as long as it contains at least one selected from protein hydrolyzate and yeast extract.

[0044] Protein hydrolysates are animal or plant raw materials, and the decomposition methods include enzymatic hydrolysis, acid hydrolysis, and autodigestion.

[0045] Examples of animal raw materials include decomposed products derived from chicken, pig, cattle, sheep, dairy products, fish and shellfish, etc. Examples of plant raw materials include raw materials derived from plants other than the above, such as beans, potatoes, cereals, fruits, seeds, vegetables, and seaweed.

[0046] Examples of the yeast extract include decomposition products using raw materials derived from yeast such as brewer's yeast, baker's yeast, and toruloides yeast, and examples of the decomposition method include enzymatic hydrolysis, acid hydrolysis, and autodigestion.

[0047] In the present embodiment, from the viewpoint of further improving palatability, the at least one palatant component is preferably a protein hydrolyzate using a raw material derived from chicken and / or a decomposition product using a raw material derived from yeast.

[0048] In this embodiment, the at least one palatant ingredient preferably contains 12% or more of protein in terms of dry matter, more preferably 25% or more, and even more preferably 40% or more.

[0049] When the protein content of the at least one palatant component is within the above preferred range, when the palatability improving agent for wet pet food is added to wet food and subjected to a steaming step, the Maillard reaction is easily generated, and the palatability is easily improved.

[0050] In this embodiment, the content of the at least one palatant component is not particularly limited, but is preferably 30 to 90%, more preferably 40 to 80%, and even more preferably 50 to 70% relative to the total amount of the palatability improving agent for wet pet food.

[0051] In this embodiment, the amount of the wet pet food palatability improving agent added to the wet pet food is not particularly limited, but is preferably 0.1 to 6%, more preferably 0.2 to 5%, and even more preferably 0.5 to 4%, relative to the total amount of the pet food.

[0052] (Free Glycine)

[0053] In the present embodiment, free glycine refers to a substance that is not derived from the at least one palatant component but is formulated as a component different from the at least one palatant component.

[0054] In the present embodiment, the content of free glycine is preferably 0.8% to 30%, more preferably 10 to 30%, and even more preferably 20 to 30%, based on the total amount of the palatability improving agent for wet pet food.

[0055] When the free glycine content is within the above preferred range, when the palatability improving agent for wet pet food is added to wet food and subjected to a steaming step, a reaction product of glycine and sugar is more easily and reliably generated in the Maillard reaction, thereby easily improving palatability.

[0056] (Reducing sugar)

[0057] In this embodiment, the reducing sugar is not particularly limited, but can be xylose, glucose, fructose, lactose, maltose, etc., or one or more can be mixed. Among them, as the reducing sugar, maltose, xylose, glucose are preferred, and glucose and xylose are more preferred.

[0058] In the present embodiment, the content of reducing sugar is preferably 0.2% to 30%, more preferably 10 to 30%, and even more preferably 10 to 20%, based on the total amount of the palatability improving agent for wet pet food.

[0059] When the content of reducing sugar is within the above preferred range, when the palatability improving agent for wet pet food is added to wet food and subjected to a steaming step, the Maillard reaction is likely to occur, and the palatability is likely to be improved.

[0060] In the present embodiment, the free glycine content is preferably equal to or greater than the reducing sugar content.

[0061] By making the free glycine content equal to or greater than the content of the reducing sugar, free glycine is likely to remain in the wet food after the palatability improving agent for wet pet food is added to the wet food and the wet food is subjected to a steaming step to cause the Maillard reaction. Therefore, since both the Maillard reaction product and the free glycine remaining without the reaction are present in the wet food, palatability is likely to be improved.

[0062] In this embodiment, the ratio of the free glycine:the reducing sugar is preferably 1:1 to 4:1, more preferably 1:1 to 3:1, and even more preferably 1:1 to 2:1.

[0063] When the ratio of the free glycine to the reducing sugar is within the above preferred range, when the palatability improving agent for wet pet food is added to wet food and subjected to a steaming step, the Maillard reaction can be efficiently produced, and thus the palatability can be easily improved.

[0064] The palatability improving agent for wet pet food of the present embodiment is preferably added to wet food and subjected to a steaming step to cause the Maillard reaction, so that the content of reducing sugar in the wet food is 0.05% or less (below the detection limit).

[0065] By setting the reducing sugar content in the wet food after the Maillard reaction to 0.05% or less (below the detection limit), it is possible to improve the palatability and to easily ensure the health of pets (particularly cats).

[0066] The Na content of the palatability improving agent for wet pet food of the present embodiment is preferably 1% or less.

[0067] If the content of Na is within the above-mentioned preferred range, the palatability can be improved and the Na nutritional content of the entire wet food can be easily adjusted. In addition, other sodium salts can be used in the wet food.

[0068] <Wet pet food>

[0069] The wet pet food of this embodiment contains the Maillard reaction product of the palatability improver for wet pet food. That is, the wet pet food of this embodiment is obtained by adding the palatability improver for wet pet food to wet food and performing a steaming step to cause the Maillard reaction.

[0070] Furthermore, the wet pet food of the present embodiment may be obtained by independently adding at least one palatant component selected from protein hydrolysate and yeast extract, free glycine, and reducing sugar to wet food and performing a steaming step to cause a Maillard reaction.

[0071] The wet pet food of the present embodiment is not particularly limited as long as it contains the Maillard reaction product of the palatability improving agent for wet pet food, and known wet foods can be applied.

[0072] (Wet Food)

[0073] In this embodiment, wet food refers to pet food that contains more water than dry food that has been dried as a final market supply form. The water content of the pet food is usually 50% by mass or more, preferably 60% by mass or more, more preferably 65% ​​by mass or more, and particularly preferably 70% by mass or more relative to the total mass of the pet food.

[0074] Wet food typically includes a base portion, and may further include a block portion and / or a flake portion. Here, "block" refers to a portion that fixes the raw material into small pieces, and the block portion refers to a collection of blocks. "Flakes" refer to a substance made by thinning fish or meat. The "base" portion refers to the wet portion of the pet food other than the block portion and the flake portion.

[0075] The ratio of the chunks and / or flakes contained in the wet food is not particularly limited, but is preferably 0 to 50% by mass, more preferably 0 to 40% by mass, based on the total mass of the pet food.

[0076] In the present invention, the palatability improving agent for wet food is contained in the base part or the bulk part.

[0077] The shape of the block is not particularly limited, and for example, the shape of particles (granules) such as spheres, polyhedrons, columns, rings, plates or go pieces can be listed. The size of such particles is not particularly limited, for example, the short diameter and long diameter of the particles placed on the horizontal platform when viewed from above are preferably 1 to 25 mm, and the thickness of the particles on the horizontal platform from the lower surface (lower end) to the upper surface (upper end) is preferably 1 to 20 mm, more preferably, the short diameter and long diameter are 3 to 11 mm, and the thickness is 3 to 9 mm, and further preferably, the short diameter and long diameter are 5 to 9 mm, and the thickness is 5 to 8 mm.

[0078] The form of the base is not particularly limited, and may be liquid, gel, solid, or a combination thereof. In addition, when the base contains a solid, the shape is not particularly limited, and may be the same shape as the above-mentioned block.

[0079] The pet food product of this embodiment is particularly preferably for cats or dogs.

[0080] <Raw materials>

[0081] The raw materials constituting the wet food are not particularly limited except for the palatability improving agent for wet food, and raw materials used in conventional pet food can be applied. For example, in addition to protein components, carbohydrate components, vitamins, minerals, salts, fats, oils, etc. can also be added.

[0082] When preparing wet foods, thickeners may also be added as raw materials.

[0083] Examples of the thickener include polysaccharides such as guar gum, starch, carrageenan, xanthan gum, and locust bean gum.

[0084] When fish such as tuna, sardines, and bonito or livestock such as cattle, pigs, and chickens are used as the protein component contained in the raw materials of the wet food, these raw materials may be heated or cooked in advance by a known method.

[0085] Wet food can be produced, for example, by mixing a protein component and water and adding a thickener as needed. The mixing method is not particularly limited, and a known method using a blender or a mincer can be applied, preferably a method that allows uniform mixing. The protein component is mixed with other raw materials after being pre-mixed (processed) into a minced state, so that the raw materials can be mixed more evenly. After mixing, the pet food can be in a paste state. In addition, blocky (solid) ingredients can also be dispersed in the paste-like pet food. By uniformly mixing the raw materials in the pet food or making the pet food into a paste, it is possible to prevent the pet from eating only a portion of the pet food or only a portion of the raw materials, and the complete consumption rate can be increased.

[0086] The time and temperature for mixing the raw materials can be appropriately set. By adjusting the mixing time, the viscosity of the pet food can be adjusted. In addition, by adjusting the amount of water mixed, the viscosity and water content of the pet food can be adjusted. The viscosity of the pet food can also be adjusted by the amount of thickener added.

[0087] Wet food is usually not in a form where solid ingredients and liquid soup are separated, but has the following form: it only contains a paste-like component with the above-mentioned specific viscosity and water content, or a paste-like component is mixed with solid ingredients. Preferably, wet food is not in a form where the soup component is separated from the solid ingredients, but at least a part of it has a paste-like form (component) with the above-mentioned viscosity and water content. It is also possible that in addition to the paste-like component, it also contains solid ingredients. In this case, since the solid ingredients and the paste-like component are mixed together, the solid ingredients are delivered to the pet's mouth together with the paste-like component. The complete consumption rate of wet food can be improved.

[0088] When the wet food includes a block portion, the block portion and the base portion can be manufactured using the following raw materials.

[0089] (Material of base body)

[0090] The raw materials contained in the base of the wet food are not particularly limited, and a protein raw material can be used as the main raw material in the base. Examples of the protein raw material of the base include plant-derived proteins, animal-derived proteins, or mixtures thereof. Specifically, examples of the plant-derived proteins include gluten, wheat protein, soy protein, rice protein, corn protein, and the like. Examples of the animal-derived proteins include proteins from muscles and organs of cattle, pigs, chickens, and fish and shellfish, milk proteins, or mixtures thereof.

[0091] As the raw materials other than those mentioned above for the base part, fats and oils, the above-mentioned palatability improving agent for wet food, a thickener, water, etc. can be added.

[0092] (Raw materials for block parts)

[0093] As the bulk portion of the pet food, a protein raw material can be used. As the protein raw material of the bulk portion, the same protein raw material as that used in the base portion can be used.

[0094] Furthermore, cereals may be added to the block portion of the pet food. Examples of cereals include corn, wheat, barley, oats, rice, soybeans, and the like as preferred cereals. These cereals may contain protein, ash, minerals, vitamins, and the like in addition to carbohydrates, and thus may be used as a nutrient source. In addition, by adding cereals, the ratio of amino acids to the overall pet food may be easily adjusted (mainly reduced).

[0095] As raw materials other than those mentioned above for the bulk portion, the above-mentioned palatability improving agent for wet food, a binder, water, and the like may be added.

[0096] (Steaming process)

[0097] The steaming process is not particularly limited, and conventionally known methods can be applied. Specifically, a palatability improver for wet pet food or at least one palatant component selected from protein hydrolyzate and yeast extract, free glycine and reducing sugar are added to the wet food, and the pet food is filled into a bag container, and then steamed and sterilized by a known heating treatment or pressure treatment. The steaming and sterilization process is not particularly limited as long as the conditions can fully sterilize the pet food, but preferably the conditions do not deteriorate the flavor of the pet food after the sterilization treatment. Steaming and sterilization can also be performed, for example, by heating at a temperature of 110 to 130°C for about 5 to 50 minutes.

[0098] The container is not limited to a bag container, and a known wet food container can be used appropriately. For example, a can or a cup container may be used.

[0099] Example

[0100] Hereinafter, the present invention will be described in further detail with reference to Examples, but the present invention is not limited to these Examples.

[0101] (Examples 1 to 6, Comparative Example 1)

[0102] The raw materials constituting the palatability improver for wet pet food were mixed in the ratio shown in Table 1 to obtain the palatability improver for wet pet food of each example. The palatability improver for wet pet food of each example was added to a wet food prepared by mixing fish meat, a thickener and water, and the mixture was steamed at 121° C. to obtain a wet pet food product.

[0103] In Table 1, the blending amount (%) of each raw material of the palatability improving agent is a percentage relative to the total amount of the palatability improving agent.

[0104] In Table 1, the phosphorus content (%) in the palatability improving agent is a percentage relative to the total amount of the palatability improving agent.

[0105] In Table 1, the content ratio (%) of the palatability improving agent in the product is a percentage relative to the total amount of the wet food and the palatability improving agent.

[0106] [Table 1]

[0107]

[0108] (Palatability evaluation test)

[0109] <Evaluation of palatability>

[0110] The palatability of each pet food P of Examples 1 to 6 and the pet food Q of Comparative Example 1 was evaluated by comparing the amount of food consumed. Twenty cats were observed and tested for two days. On the first day, one of the pet foods P and Q was given to each cat from the left side and the other from the right side at a prescribed feeding amount, and the amount of pet food consumed by the cat was measured at the time point after the cat finished eating either one or 30 minutes later.

[0111] For the total mass of pet food consumed by each cat on the first day, the ratio of the amount of pet food Q consumed to the amount of pet food P consumed was calculated as a percentage (P:Q, P+Q=100%). The percentages obtained were averaged based on the number of cats under observation and used as the result for the first day.

[0112] On the second day, one of the pet foods P and Q was given from the right side and the other from the left side at the same time, in the opposite manner to the first day. Each cat was fed the same amount as on the first day, and the amount of pet food consumed by the cat was measured at the time point after the cat finished eating either one or one hour later. The results of the second day were obtained by the same calculation method as on the first day.

[0113] Finally, the results of the first day and the second day were averaged to obtain the final result, which was the ratio of the intake of pet food P to pet food Q, "P:Q".

[0114] The palatability was evaluated according to the following criteria.

[0115] P is 45-55: the palatability of pet food P is equivalent to the palatability of pet food Q.

[0116] P is 56 or more: The palatability of pet food P is higher than that of pet food Q.

[0117] The results shown in Table 1 confirm that the wet pet foods of Examples 1 to 6 can obtain palatability equal to or higher than that of the wet pet food of Comparative Example 1 containing a phosphate palatability improver, even though they do not contain a phosphate palatability improver. In addition, the results shown in Table 1 confirm that the palatability can be particularly improved when a protein hydrolyzate using a raw material derived from chicken and / or a decomposition product using a raw material derived from yeast is used as a palatant component.

[0118] Industrial Applicability

[0119] According to the palatability improving agent for wet food of the present invention, the palatability is improved when added to wet food, the color tone of the wet food can be easily adjusted, and bitterness is less likely to be produced.

Claims

1. A palatability improver for wet pet food, wherein: The palatability improver for wet pet food contains at least one palatant component selected from protein hydrolysate and yeast extract, free glycine and reducing sugar. The phosphorus content is less than 1% based on dry matter. The palatability improving agent for wet pet food does not contain a Maillard reaction product.

2. The palatability improving agent for wet pet food according to claim 1, wherein The content of the free glycine is equal to or greater than the content of the reducing sugar.

3. The palatability improving agent for wet pet food according to claim 1, wherein The ratio of the free glycine to the reducing sugar is 1:1 to 4:

1.

4. The palatability improving agent for wet pet food according to claim 1, wherein The content of free glycine is 0.8% to 30%.

5. The palatability improving agent for wet pet food according to claim 1, wherein The content of the reducing sugar is 0.2% to 30%.

6. The palatability improving agent for wet pet food according to claim 1, wherein The at least one palatant ingredient contains more than 12% protein based on dry matter.

7. The palatability improving agent for wet pet food according to claim 1, wherein The at least one palatant ingredient is a protein hydrolyzate using a raw material derived from chicken and / or a decomposition product using a raw material derived from yeast.

8. The palatability improving agent for wet pet food according to claim 1, wherein The content of the reducing sugar after the Maillard reaction is 0.05% or less based on the total amount of the pet food.

9. A wet pet food, wherein: The wet pet food contains a Maillard reaction product of the palatability improving agent for wet pet food according to any one of claims 1 to 8.

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