Method for manufacturing a health functional food containing eel extract for enhancing physical strength of a companion animal

Abstract

The present invention relates to a manufacturing method of a health functional food for enhancing physical strength of a companion animal containing an eel extract, and more particularly, the method includes an eel extract manufacturing step of manufacturing an eel extract; a gelling agent mixing step of mixing a gelling agent into the eel extract manufactured through the eel extract manufacturing step; an additive mixing step of mixing a natural sweetener and a herbal powder into the mixture manufactured through the gelling agent mixing step; and a molding step of mixing and molding a sweet potato, oat, and a vegetable mixture into the mixture manufactured through the additive mixing step.

Description

Technical Field

[0001] This invention relates to a method for manufacturing a health food containing eel extract for enhancing the endurance of companion animals. More specifically, it relates to a method for manufacturing an environmentally friendly, nutritious, highly palatable, and easily edible health food containing eel extract for enhancing the endurance of companion animals, made by recycling waste eel by-products. Background Technology

[0002] The pet food and treat industry is gaining increasing attention because it is directly related to pet health, and the trend in pet food and treats is towards becoming more and more similar to human food types. Biscuits, chewing gum, jerky, and beverages that can be used as pet food or treats are not only beneficial to pets' health but can also reduce stress, hence their expansion into types that are closer to human food.

[0003] In addition, there has been an increase in consumer demand for products that not only provide nutrition for pet food and treats, but also contain a variety of functional ingredients that can improve pets' health, as well as improve texture and flavor to meet their preferences.

[0004] Eels include hagfish, conger eels, black eels, flat eels, conger eels, sailfish, rainbow eels, conger eels, and other types of eels, and their arginine and vitamin content is higher than that of ordinary fish.

[0005] Arginine, also known as arginine or L-arginine, is one of the 20 essential amino acids for the human body. It is known for relaxing smooth muscle (the muscles that make up the walls of internal organs), reducing vascular pressure, and regulating blood pressure. Furthermore, arginine is a semi-essential amino acid required for maximum growth, severe stress, and injury; it is a substrate for protein synthesis and also regulates cellular biochemical functions by being converted into many bioactive compounds. In addition, arginine is a dietary compound with various physiological and pharmacological activities in the body, including regulating immune function, wound healing, hormone secretion, vascular tone, insulin sensitivity, and endothelial function.

[0006] The fish is discarded, leaving only the flesh. However, eel extract is complex to process and inconvenient to eat. Not only is it not palatable due to its unique fishy smell, but the arginine contained in eel is not an essential amino acid, resulting in a very low absorption rate in the human body.

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Korean Patent Registration No. 10-1401911 (May 26, 2014)

[0010] Patent Document 2: Korean Patent Registration No. 10-2060975 (December 24, 2019) Summary of the Invention

[0011] The problem that the invention aims to solve

[0012] The purpose of this invention is to provide a method for manufacturing a health food for enhancing the endurance of companion animals. This health food is made by recycling waste eel by-products, is environmentally friendly, nutritious, palatable, and made into an easy-to-eat jelly-like form, containing eel extract.

[0013] Methods for solving problems

[0014] The object of the present invention can be achieved by providing a method for manufacturing a health functional food containing eel extract for enhancing the physical strength of companion animals, characterized in that the method includes: an eel extract manufacturing step; a gelling agent mixing step, incorporating a gelling agent into the eel extract manufactured by the eel extract manufacturing step; an additive mixing step, incorporating a natural sweetener and herbal powder into the mixture manufactured by the gelling agent mixing step; and a molding step, incorporating a mixture of sweet potato, oats, and vegetables into the mixture manufactured by the additive mixing step.

[0015] According to the preferred features of the invention, the EEL extract manufacturing steps include removing the head and bones of the eel to remove blood from the head and bones, thereby removing blood from the blood, to the extent of penetration and sorting of the fish value, and placing it in the resulting fishery to remove the fishy smell, as well as water in a heated container and heating them while cooling the evaporated water vapor. Ethanol is added at a weight of 100 parts, 5 to 10 parts by weight of acanthopanax root, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and salt. The eel extract is obtained by mixing 1-3 parts by weight of the eel extract produced in the eel extract production step. The gelling agent is selected from at least one of carrageenan, agar, konjac mannan, tamarind gum, gelling polysaccharide, geranium gum, gelatin, alginic acid, parsley gum, pectin and xanthan gum. The additive mixing step is obtained by mixing 100 parts by weight of the mixture produced in the gelling agent mixing step with 0.1-1 parts by weight of a natural sweetener, 0.001-0.01 parts by weight of vitamin C and 1-2 parts by weight of herbal powder. The natural sweetener is selected from at least one of L-arabinose, fructooligosaccharides, xylose, stevia, xylitol, erythritol and allitol. It is composed of one or more selected traditional Chinese medicines, which are composed of one or more of the following groups: Angelica sinensis, Cnidium monnieri, Paeonia suffruticosa, Citrus reticulata peel, Poria cocos, Astragalus membranaceus, Ginseng, Artemisia argyi, soybean paste, Carthamus tinctorius seed, Cassia tora seed, Rehmannia glutinosa, Aucklandia lappa, Schisandra chinensis, Pueraria lobata root, Cinnamomum cassia twig, Platycodon grandiflorus root, Morus alba twig, Juglans regia stem, Angelica sinensis stem, and Crataegus pinnatifida fruit. The forming step involves mixing 100 parts by weight of the mixture prepared by the additive mixing step with 200 to 300 parts by weight of sweet potato, 20 to 30 parts by weight of oats, and 50 to 100 parts by weight of a vegetable mixture, which is composed of one or more of the following groups: pumpkin, carrot, and cucumber.

[0016] According to a more preferred feature of the present invention, in the additive mixing step, every 100 parts by weight of the mixture prepared by the gelling agent mixing step further contains 0.1 to 1 part by weight of an anti-obesity composition, which is composed of senna extract, garcinia cambogia, L-carnitine and green tea catechins in a weight ratio of 1:1:1:1.

[0017] Invention Effects

[0018] The present invention discloses a method for manufacturing a health food containing eel extract that enhances the physical strength of companion animals. This method is environmentally friendly, recycles waste eel by-products, and is not only nutritious but also highly palatable. The product is also made into a jelly-like form for easy consumption. Attached Figure Description

[0019] Figure 1 A schematic diagram illustrating the method for manufacturing a health functional food containing eel extract that enhances the endurance of companion animals according to the present invention.

[0020] Explanation of reference numerals in the attached figures:

[0021] S101: Manufacturing steps for eel extract;

[0022] S101-1: Blood removal procedure;

[0023] S101-3: Steps for removing fishy odor;

[0024] S101-5: Extraction stage;

[0025] 103: Gelling agent mixing stage;

[0026] 105: Additive mixing stage;

[0027] 107: Formation stage. Detailed Implementation

[0028] The preferred embodiments of the present invention and the characteristics of each component will be described in detail below. However, this is only a detailed description to enable those skilled in the art to easily implement the present invention, and does not mean that the technical concept and scope of the present invention are limited thereto.

[0029] The method for manufacturing a health food containing eel extract for enhancing the physical strength of companion animals according to the present invention includes: an eel extract manufacturing step (S101) for manufacturing eel extract; a gelling agent mixing step (S103) for mixing a gelling agent into the eel extract manufactured in the eel extract manufacturing step (S101); an additive mixing step (S105) for mixing a natural sweetener and herbal powder into the mixture manufactured in the gelling agent mixing step (S103); and a molding step (S107) for mixing a mixture of sweet potato, oats and vegetables into the mixture manufactured in the additive mixing step (S105) and molding it.

[0030] The above-mentioned eel extract manufacturing process (S101) is a process of manufacturing eel extract using eel heads and bones, including: a blood removal process (S101-1) in which eel heads and bones, as by-products of eel, are soaked in water to remove blood; a fishy odor removal process (S101-3) in which eel heads and bones, after the blood removal process (S101-1) has been removed, are soaked in a fishy odor removal agent and heated; and an extraction process (S101-5) in which eel heads and bones, after the fishy odor removal process (S101-3) has been removed, are placed together with water in a heating container equipped with a cooling device, and heated while cooling the evaporated water vapor.

[0031] This involves soaking the head and bones of the eel (after the meat has been removed) in water to remove the blood. The eel head and bones should be soaked in water at 35 to 50 degrees Celsius for 2 to 4 hours. If blood remains in the eel head or bones, it will produce a strong fishy smell and easily spoil; therefore, it is preferable to soak them in water at the above temperature for the above time to remove the blood.

[0032] At this point, in the blood removal process (S101-1), if the water temperature is below 35°C, the blood removal efficiency will decrease. If the water temperature exceeds 50°C, the blood removal efficiency will not increase significantly. Instead, it will cause the remaining tissue in the eel's head or bones to deteriorate, so it is not preferred.

[0033] Furthermore, if the above-mentioned blood removal process (S101-1) is carried out for less than 2 hours, the blood removal efficiency will be excessively reduced, and the above-mentioned effect will be negligible. If the above-mentioned blood removal process (S101-1) is carried out for more than 4 hours, the soaking will continue in a state where most of the blood has been removed, so the above-mentioned effect will not be significantly improved, and by-products such as eel heads or bones may deteriorate, so it is not preferred.

[0034] The above-mentioned fishy smell removal process (S101-3) involves immersing the eel head and bones, from which the blood has been removed in the above-mentioned bloody smell removal process (S101-1), in a fishy smell removal agent and then heating them. Preferably, the eel head and bones, from which the blood has been removed in the above-mentioned bloody smell removal process (S101-1), are immersed in a fishy smell removal agent and heated at a temperature of 50-60°C for 50-70 minutes.

[0035] Through the above-mentioned process of removing fishy smell (S103-1), not only is the fishy smell of the eel's head or bones removed, but other tissues remaining on the eel's head or bones are also removed, thereby reducing the fishy smell.

[0036] At this point, the preferred odor remover consists of 100 parts by weight of ethanol, 5 to 10 parts by weight of Acanthopanax senticosus, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of ginger, and 3 to 5 parts by weight of salt. Because the ethanol absorbs residual odor particles from the shark bones and evaporates along with them during heating, the odor removal effect is excellent. Furthermore, the addition of Acanthopanax senticosus, garlic, ginger, and salt in powder form provides excellent deodorizing effects and further enhances the odor removal effect from eel heads or bones.

[0037] Furthermore, if the temperature of the above-mentioned odor removal process (S101-3) is below 50°C or the heating time is below 50 minutes, the effect of removing the odor from the eel head or fish bones is minimal. If the temperature of the above-mentioned odor removal process (S101-3) exceeds 60°C or the heating time exceeds 70 minutes, the above effect will not be significantly improved, and the effective components contained in the eel head or fish bones may be excessively destroyed, so it is not preferred.

[0038] The extraction step (S101-5) involves placing the eel's head and bones in the aforementioned odor, removing them from the fishing odor removal step (S101-3), then transferring them to a cooler and using water and heating to simultaneously re-dissipate the evaporated water. The disassembly step (S101-3) involves placing the eel's head and bones in a cooling and heating container, heating 300 to 500 parts by weight of water at 120 to 130°C for 10 to 15 hours, while simultaneously cooling the evaporated water vapor, and then returning it to the heating container. As described above, the container is continuously heated, and the heating of the container causes the generated water vapor in the covered part, thus reducing the heat loss of the container. Because the heating is continuous and does not evaporate, a large amount of active ingredients can be extracted from the eel's head and bones.

[0039] At this time, there are no particular restrictions on the heating container, and any device that can maintain heating continuously under the above conditions can be used, but the steam heating cooking device described in Korean Patent Registration No. 10-0727017 is preferred.

[0040] The gelling agent mixing step (S103) is a step of mixing gelling agent into eel extract manufactured by eel extract manufacturing step (S101). Preferably, 1 to 3 parts by weight of gelling agent are mixed relative to 100 parts by weight of eel extract manufactured by eel extract manufacturing step (S101).

[0041] At this point, the preferred gelling agent is composed of at least one selected from carrageenan, agar, konjac mannan, tamarind gum, gelling polysaccharide, geranium gum, gelatin, alginate, parsley gum, pectin, and xanthan gum. If the gelling agent content is less than 1 part by weight in the gelling agent mixing step (S103), the gelation process will not proceed normally, and the eel extract cannot be made into jelly. Furthermore, if the gelling agent content exceeds 3 parts by weight, the effect will not be significantly improved, but the texture of the resulting jelly may be greatly reduced, which is not ideal.

[0042] The above-mentioned additive mixing step (S105) is a step of mixing the natural sweetener and herbal powder into the mixture prepared by the gelling agent mixing step (S103). Preferably, 0.1 to 1 part by weight of the natural sweetener, 0.001 to 0.01 parts by weight of vitamin C, and 1 to 2 parts by weight of herbal powder are mixed into 100 parts by weight of the mixture prepared by the gelling agent mixing step (S103).

[0043] Preferably, the natural sweetener is composed of at least one selected from L-arabinose, fructooligosaccharides, xylose, stevia, xylitol, erythritol and allose. More preferably, the natural sweetener is composed of 20 to 40 parts by weight of at least one selected from fructooligosaccharides, xylose, stevia, xylitol, erythritol and allose mixed with 100 parts by weight of L-arabinose.

[0044] The natural sweetener composed of the above-mentioned ingredients provides excellent sweetness to the stick-shaped jelly containing eel extract manufactured by this invention, thereby improving palatability while reducing sugar content and promoting consumer health. Additionally, when L-arabinose is present as described above, it also contributes to weight loss.

[0045] L-arabinose, mentioned above, is a carbohydrate found in plants such as beets and corn husks, and is a widely distributed natural component in nature. It not only provides sweetness but also inhibits the action of the digestive enzyme sucrase in the small intestine, preventing the absorption of sugar in the body, thereby suppressing blood sugar spikes and contributing to weight loss.

[0046] If the content of the aforementioned natural sweetener is less than 0.1 parts by weight, the above effect is negligible. If the content of the aforementioned natural sweetener exceeds 1 part by weight, the above effect is not significantly improved. On the contrary, it will cause the sweetness of the jelly to increase excessively, which will reduce the taste. Therefore, it is not preferred.

[0047] In addition, vitamin C content of 0.001 to 0.01 parts by weight has antioxidant effects, which are effective in relieving fatigue, and can also improve the absorption rate of components such as arginine contained in eel extract.

[0048] If the vitamin C content is less than 0.001 parts by weight, the above-mentioned effect is negligible. If the vitamin C content exceeds 0.01 parts by weight, the above-mentioned effect is not significantly improved. On the contrary, the manufacturing cost is excessively increased, which is not ideal.

[0049] In addition, the herbal powder contains 1 to 2 parts by weight of at least one ingredient selected from the group consisting of Angelica sinensis, Cnidium monnieri, Paeonia suffruticosa, Citrus reticulata peel, Poria cocos, Astragalus membranaceus, Panax ginseng, Artemisia argyi, Carthamus tinctorius seed, Cassia tora seed, Rehmannia glutinosa, Hedyotis diffusa, Schisandra chinensis, Pueraria lobata root, Cinnamomum cassia twig, Platycodon grandiflorus root, Morus alba twig, Juglans regia stem, Angelica sinensis stem, and Crataegus pinnatifida fruit. The herbal powder composed of the above ingredients not only exerts various pharmacological effects by containing the effective components of traditional Chinese medicine, but also further improves the palatability of the jelly by reducing the fishy smell of eel extract.

[0050] If the content of the above-mentioned Chinese herbal powder is less than 1 part by weight, the above-mentioned effect will be negligible. If the content of the above-mentioned Chinese herbal powder is more than 2 parts by weight, the above-mentioned effect will not be significantly improved, and the taste of the jelly will actually be reduced, so it is not ideal.

[0051] To 100 parts by weight of the mixture prepared by the gelling agent mixing step (S103), an additional 0.1 to 1 part by weight of the anti-obesity composition may be added. Preferably, the anti-obesity composition is prepared by mixing white peony extract, gamboge, L-carnitine and green tea catechins in a weight ratio of 1:1:1:1.

[0052] The above-mentioned extract of *Smilax glabra* acts as a natural appetite suppressant by regulating the secretion of leptin hormone in the body, thus further enhancing the weight loss effect of the jelly produced by this invention.

[0053] At this point, the aforementioned extract of *Rhizophora stylosa* is prepared by hot water extraction. More specifically, it is prepared by mixing 200 to 1,000 parts by weight of solvent with 100 parts by weight of *Rhizophora stylosa* and heating at 70 to 90°C for 10 to 30 minutes. The solvent can be water, anhydrous, or an aqueous lower alcohol having 1 to 4 carbon atoms.

[0054] Furthermore, the aforementioned Garcinia cambogia is a substance extracted from the dried pericarp of a tree native to South Asia, containing 10% to 30% HCA (hydroxycitric acid). HCA is a substance very similar to citric acid found in oranges and tangerines, but extremely rare in nature. It blocks the body's fat synthesis pathways, redirecting glycogen synthesis to increase energy production, suppressing appetite, and promoting fat breakdown, exhibiting various physiological activities.

[0055] Furthermore, L-carnitine, mentioned above, is an amino acid analog, chemically named β-hydroxy-γ-N-trimethylaminobutyrate. Structurally similar to choline, it is not strictly speaking a vitamin, but rather a nutrient in the form of vitamins like choline, taurine, and inositol, as it can be biosynthesized to meet some of the body's needs. The most important biological mechanism of L-carnitine is its role as a transport molecule, facilitating the transport of fatty acids to the mitochondria in the body. As an essential cofactor in fatty acid metabolism, it converts fat into cellular energy. These effects improve intracellular lipid and glucose metabolism, and have been proven to reduce lipid accumulation in the blood and tissues under various biological conditions, achieving weight loss. It also provides the energy necessary for muscle work, thereby improving heart function, increasing oxygen uptake, maintaining physical strength, and ultimately contributing to weight loss.

[0056] Furthermore, the aforementioned green tea catechins are catechins found in green tea, a type of polyphenol compound known as tannins. They are the most abundant component in green tea and are condensed substances with a cyclic structure. Belonging to the tannin family, their basic structure is flavan-3-ol, containing numerous hydroxyl groups (-OH), thus exhibiting a tendency to bind with various substances. Green tea catechins can be roughly divided into eight components, among which EGCg is the component with the highest known proportion and functional effects. As a green tea catechin, (-)-epigallocatechin gallate (EGCg) has antioxidant, anticancer, and cholesterol-lowering effects.

[0057] Therefore, after the weight loss composition containing the above ingredients is absorbed by the human body, it exerts a weight loss effect through various physiological activities. However, if the content of the weight loss composition is less than 0.1 parts by weight, the effect is negligible. If it exceeds 1 part by weight, the effect will not be significantly improved. On the contrary, it will cause the taste of the jelly to be excessively reduced, so it is not preferred.

[0058] The molding process (S107) described above involves mixing the mixture prepared in the additive mixing process (S105) with a mixture of sweet potato, oats, and vegetables. 100 parts by weight of the mixture prepared in the additive mixing process (S105) are mixed with 200-300 parts by weight of sweet potato, 20-30 parts by weight of oats, and 50-100 parts by weight of the vegetable mixture to prepare a mixture. This mixture is then heated at 85-95°C for 20-30 minutes, poured into a mold, and cooled at -5 to -3°C for 15-30 minutes to achieve a jelly-like consistency. At this point, the health-functional food product formed in the molding process (S107) is produced as a jelly.

[0059] The sweet potatoes mentioned above are high in protein and rich in dietary fiber, and they also have a sweet taste, which helps improve a pet's skin and coat and enhances its palatability.

[0060] Pink sweet potatoes.

[0061] It contains polysaccharides that can form a protective film on the skin of companion animals, thereby improving dry and itchy skin and providing a moisturizing effect.

[0062] In addition, oats contain a large amount of vitamin B, which helps burn fat, and contain 22 times more dietary fiber than white rice, so even a small amount will quickly make you feel full, making them very effective for pets' diets.

[0063] If the content of oats is less than 20 parts by weight, the above effect is negligible. If the content of oats exceeds 30 parts by weight, the above effect is not significantly improved, but the degree of preference is reduced, so it is not preferred.

[0064] Furthermore, the vegetable mixture is preferably composed of at least one of the group consisting of 10 to 30 parts by weight of pumpkin, carrot and cucumber, more preferably composed of pumpkin, carrot and cucumber mixed in a weight ratio of 1:1:1.

[0065] The pumpkin mentioned above contains a large amount of vitamin A, which has antioxidant, anti-aging, and cancer-preventive effects. The carrot mentioned above has skin-protecting and hair-improving effects. The cucumber mentioned above has sodium-removing and waste-eliminating effects, and also contains a large amount of vitamin C (ascorbic acid), which has anti-aging, skin-whitening, and skin-moisturizing effects.

[0066] If the content of the above vegetable mixture is less than 10 parts by weight, the above effect will be minimal. If the content of the above vegetable mixture is more than 30 parts by weight, the above effect will not be significantly improved. On the contrary, it may excessively reduce the pet's preference, so it is not ideal.

[0067] The following examples illustrate the method for manufacturing a health food containing eel extract for enhancing the endurance of companion animals, and the properties of the health food manufactured by this method.

[0068] <Manufacturing Example 1> Manufacturing of Eel Extract

[0069] Eel heads and bones were soaked in water at 42°C for 3 hours to remove blood. The blood-removed eel heads and bones were then immersed in a fishy smell remover (a mixture of 100 parts by weight of ethanol, 7.5 parts by weight of Acanthopanax senticosus root, 7.5 parts by weight of garlic, 7.5 parts by weight of ginger, and 4 parts by weight of salt) and heated at 55°C for 60 minutes to remove fishy smell. 100 parts by weight of the fish heads and bones that had been deodorized were placed together with 400 parts by weight of water in a heating container equipped with a cooling device (a steam heating cooking device described in Korean Patent Registration No. 10-0727017) and heated at 125°C for 12 hours. The evaporated water vapor was cooled and recovered into the heating container to obtain eel extract.

[0070] <Manufacturing Example 2> Manufacturing of Obesity Suppression Composition

[0071] Garcinia Cambogia extract (100 parts by weight of Garcinia Cambogia and 600 parts by weight of 70% ethanol, heated at 80°C for 20 minutes), Garcinia Cambogia fruit, L-carnitine, and green tea catechins were mixed in a weight ratio of 1:1:1:1 to prepare an anti-obesity composition.

[0072] <Manufacturing Example 1> Manufacturing of Eel Extract

[0073] Eel extract was prepared by mixing 100 parts by weight of eel with 2000 parts by weight of water and heating at 100°C for 12 hours.

[0074] Example 1

[0075] The weight of the gelling agent (Carrageenan, agar, pectin, and butter in a weight ratio of 1:1:1:1) was added to 100 parts according to the weight of Preparation Example 1 above, and stirred at 150 rpm for 10 minutes, then mixed with the weight of the gelling agent (OSE) for 10 minutes. 0.005 parts were added according to the weight of Vitamin C, and 1.5 parts (Angelica, quince, quince, acanthopanax, and hawthorn fruit mixture in a weight ratio of 1:1:1:1:1:1) were added according to the weight of oats and vegetable mixture (pumpkin, carrot, and cucumber) in a weight ratio of 1:1:1. 75 parts by weight were mixed, heated at 90°C for 25 minutes, poured into molds, and cooled at -4°C for 22 minutes to produce a jelly-like health food containing eel extract to enhance the endurance of companion animals.

[0076] <Example 2>

[0077] The process was carried out in the same manner as in Example 1 above, but 1 part by weight of gelling agent, 0.1 part by weight of natural sweetener, 0.001 part by weight of vitamin C and 1 part by weight of herbal powder were mixed to produce a health food containing eel extract for enhancing the endurance of companion animals.

[0078] <Example 3>

[0079] The process was carried out in the same manner as in Example 1 above, but 3 parts by weight of gelling agent, 1 part by weight of natural sweetener, 0.01 parts by weight of vitamin C and 2 parts by weight of herbal powder were mixed to produce a health food containing eel extract for enhancing the endurance of companion animals.

[0080] <Example 4>

[0081] The same procedure as in Example 1 was followed, but 0.5 parts by weight of the anti-obesity composition prepared in Manufacturing Example 2 were further mixed to produce a health functional food containing eel extract for enhancing the endurance of companion animals.

[0082] <Example 5>

[0083] Following the same method as in Example 2, except that 0.5 parts by weight of the composition for inhibiting obesity prepared in Example 2 are further mixed to produce a health food containing eel extract for enhancing the endurance of companion animals.

[0084] Example 6

[0085] Following the same method as in Example 3, but also mixing 0.5 parts by weight of the anti-obesity composition manufactured in Example 2, to produce a health functional food containing eel extract for enhancing the endurance of companion animals.

[0086] <Comparative Example 1>

[0087] Following the same steps as in Example 1, but mixing the eel extract produced by Comparative Manufacturing Example 1, a health functional food containing eel extract for enhancing the endurance of companion animals is prepared.

[0088] <Comparative Example 2>

[0089] The process was carried out in the same manner as in Example 1 above, but with the addition of 0.5 parts by weight of gelling agent, 0.01 parts by weight of natural sweetener, 0.0001 parts by weight of vitamin C and 0.1 parts by weight of herbal powder, to produce a health food containing eel extract for enhancing the endurance of companion animals.

[0090] <Comparative Example 3>

[0091] The process was carried out in the same manner as in Example 1 above, but 5 parts by weight of gelling agent, 2 parts by weight of natural sweetener, 0.05 parts by weight of vitamin C and 4 parts by weight of herbal powder were mixed to produce a health food containing eel extract for enhancing the endurance of companion animals.

[0092] Preferences for health functional foods containing eel extract prepared in Examples 1 to 6 and Comparative Examples 1 to 3 for enhancing companion animal endurance were measured and are shown in Table 1 below.

[0093] However, the method for calculating this symbol is to place a dog in two separate feeders and feed it a healthy functional food composition for one hour between 10 a.m. and 11 a.m. in a dog feeding test facility, then check the amount of nutrients remaining in the container and express it as an average.

[0094] Five small dogs weighing about 3 kg each and five medium-sized dogs weighing about 20 kg each.

[0095] Table 1

[0096]

[0097] As shown in Table 1 above, the health food products containing eel extract for enhancing the physical strength of companion animals prepared in Examples 1 to 6 of the present invention exhibit superior preference compared to the health food products containing eel extract for enhancing the physical strength of companion animals prepared in Comparative Examples 1 to 3.

[0098] In addition, the content of L-arginine in the health functional foods containing eel extract that enhance companion animal endurance prepared by Examples 1 to 3 and Comparative Example 1 was determined and is shown in Table 2 below.

[0099] However, the L-arginine content was determined using a 6410A triple quadrupole mass spectrometer (Agilent Technologies, USA) combined with a 1200 series liquid chromatograph (Agilent Technologies, USA).

[0100] After ionization by a positive electrode electrospray ionization (+ESI) device, the sample was analyzed in multiple reaction monitoring (MRM) mode. The nebulizer pressure, N2 flow rate, and temperature were set to 40 psi, 10 L / min, and 310 °C, respectively, while the capillary voltage was maintained at 4 kV. A Gemini NXC18 (4.6 × 150 mm, 3 μm, Phenomenex) column was used as the chromatographic column, with an injection volume of 5 μl, and the column temperature was maintained at 35 °C. The mobile phase consisted of water (A) and methanol (B) containing 5 mM ammonium acetate and 0.1% (v / v) formic acid, sequentially changed from 0% (v / v) B to 95% (v / v) B, and then decreased back to 0% (v / v) B. The analysis was performed for 30 minutes at a flow rate of 0.5 mL / min.

[0101] Table 2

[0102] distribute L-arginine content (mg / g) Example 1 0.232 Example 2 0.281 Example 3 0.296 Comparative Example 1 0.087

[0103] As shown in Table 2 above, the L-arginine content of the health food containing eel extract for enhancing the physical strength of companion animals prepared in Examples 1 to 3 of the present invention is significantly higher than that of the health food containing eel extract for enhancing the physical strength of companion animals prepared in Comparative Example 1.

[0104] Therefore, the method for manufacturing a health food containing eel extract for enhancing the physical strength of companion animals according to the present invention provides an environmentally friendly, nutritious, palatable, and conveniently edible health food that can be made into a jelly-like form by recycling waste eel by-products.

Claims

1. A method for producing a health functional food for enhancing physical strength of a companion animal containing an eel extract, characterized by, include: The manufacturing process for eel extract; used to manufacture eel extract. The gelling agent mixing process involves mixing a gelling agent into the eel extract produced through the eel extract manufacturing process described above. Add a mixing step, incorporating the natural sweetener and herbal powder into the mixture prepared through the gelling agent mixing step described above; and The molding step involves mixing the mixture produced through the additive mixing step with a mixture of sweet potatoes, oats, and vegetables.

2. The method for manufacturing a health food containing eel extract for enhancing the physical strength of companion animals according to claim 1, characterized in that, In the manufacturing process of the eel extract mentioned above, a blood removal process is performed by soaking the eel's head and bones in water to remove the blood. Deodorizing process: The head and bones of the eel, after the blood has been removed in the above-mentioned de-blooding process, are soaked in a deodorizing agent and heated; and The method includes: placing the head and bones of the eel, which have had their fishy smell removed by the above-mentioned deodorization process, into a heating container equipped with a cooling device and heating them together with water; and an extraction process for cooling the evaporated water vapor. The head and bones of the eel, after the blood removal process described above, are soaked in an odor-removing agent and heated at 50-60°C for 50-70 minutes. The above-mentioned fishy smell remover consists of 100 parts by weight of ethanol, 5-10 parts by weight of Acanthopanax senticosus root, 5-10 parts by weight of garlic, 5-10 parts by weight of ginger, and 3-5 parts by weight of salt. The above-mentioned gelling agent mixing step is carried out by mixing 1 to 3 parts by weight of gelling agent with 100 parts by weight of eel extract produced by the above-mentioned eel extract manufacturing step. The above-mentioned gelling agent is composed of at least one selected from carrageenan, agar, konjac mannan, tamarind gum, gel polysaccharide, geranium gum, gelatin, alginate, parsley gum, pectin, and xanthan gum. The above-mentioned additive mixing step involves mixing 0.1 to 1 part by weight of a natural sweetener, 0.001 to 0.01 parts by weight of vitamin C, and 1 to 2 parts by weight of herbal powder with 100 parts by weight of the mixture prepared by the gelling agent mixing step. The aforementioned natural sweeteners include at least one selected from L-arabinose, fructooligosaccharides, xylose, stevia, xylitol, erythritol, and allitol. The above-mentioned herbs consist of at least one of the following: Angelica sinensis, Cnidium monnieri, Paeonia suffruticosa, Citrus reticulata peel, Poria cocos, Astragalus membranaceus, Panax ginseng, Quince, Glycine max, Carthamus tinctorius seed, Cassia tora seed, Rehmannia glutinosa, Aucklandia lappa, Magnolia biondii, Pueraria lobata root, Cinnamomum cassia twig, Platycodon grandiflorus root, Morus alba twig, Juglans regia stem, Angelica sinensis stem, and Crataegus pinnatifida fruit. The above molding step involves mixing 200 to 300 parts by weight of sweet potato, 20 to 30 parts by weight of oats, 50 to 100 parts by weight of a vegetable mixture with 100 parts by weight of the mixture prepared in the above additive mixing step. The vegetable mixture includes at least one selected from the group consisting of pumpkin, carrot and cucumber.

3. The method for manufacturing a health food containing eel extract for enhancing the physical strength of companion animals according to claim 1, characterized in that, The mixture prepared by the gelling agent mixing step also contains 0.1 to 1 part by weight of an obesity-inhibiting composition in 100 parts by weight. The above-mentioned composition for inhibiting obesity is composed of a mixture of white peony extract, gamboge, L-carnitine and green tea catechins in a weight ratio of 1:1:1:1.

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