Pet food production method

Abstract

To provide a pet food production method that allows production of pet food with high nutritional value and functioning as a source of water intake.SOLUTION: A pet food production method according to the invention includes: a first pressurized heating step S10 in which water and vinegar are added to fish frame of raw fish and pressurized heating is carried out to obtain a first broth from the fish frame; a crushing step S20 in which the fish frame subjected to the pressurized heating in the first pressurized heating step is crushed; a second pressurized heating step S30 in which water and vinegar are newly added to the fish frame crushed in the crushing step S20, and pressurized heating is again performed to extract a second broth from the fish frame; and a soup preparation step S40 in which the first broth obtained in the first pressurized heating step and the second broth obtained in the second pressurized heating step are mixed to produce soup.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing pet food, and more particularly to a method for producing pet food that is safe, has high nutritional value, and can be used as a source of moisture. [Background technology]

[0002] Many conventional commercially available pet foods use low-cost ingredients to reduce production costs, or contain multiple additives to improve flavor and shelf life. When pets such as dogs and cats eat such pet foods, they can suffer from various abnormalities, such as poor health, allergies, atopic dermatitis, organ diseases, tear stains around the eyes, and bad breath.

[0003] In addition, pets tend not to actively drink water, so it is necessary to forcefully hydrate them. However, with many dry pet foods available that have a long shelf life, owners have had the problem of not being able to easily hydrate their pets.

[0004] To solve these problems, it is desirable to be able to easily provide pets with supplementary food that is highly nutritious and has a high water content. For example, it is possible to make soup for pets by boiling meat or fish, but discarding the boiled meat or fish leads to environmental pollution, so it is desirable to be able to effectively utilize the raw materials after boiling.

[0005] Patent Document 1 describes a method for effectively utilizing fish bones, which are a by-product of fish processing, as a food material for supplying calcium. The fish bones are softened by a pressurized heating process and then atomized to produce a fish bone paste with appropriate viscosity and a smooth texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] WO2007 / 066654 publication Summary of the Invention [Problem to be solved by the invention]

[0007] However, the fish bone paste described in Patent Document 1 has a low water content and therefore cannot be immediately used as a source of hydration for pets. Furthermore, since the fish bone paste described in Patent Document 1 uses only fish bones, the fish bone paste can be used as a source of calcium, but cannot be used as a source of other nutrients.

[0008] The present invention has been made in consideration of the above problems, and an object of the present invention is to provide a method for producing pet food that is highly nutritious and serves as a source of moisture. Another object of the present invention is to provide a method for producing pet food that can produce pet food using raw materials without waste. [Means for solving the problem]

[0009] In order to solve the above problems, the pet food production method of the present invention includes: A first pressurized heating process in which water and vinegar are added to the nakaochi of raw fish, and the nakaochi is subjected to a pressurized heating process to extract a first broth from the nakaochi; a crushing step in which the nakaochi that has been subjected to the pressure heating treatment in the first pressure heating treatment step is crushed; A second pressurized and heated process in which water and vinegar are newly added to the nakaochi that has been crushed in the crushing process and the nakaochi is pressurized and heated again to extract a second stock from the nakaochi; a soup producing step of mixing the first stock extracted in the first pressurizing and heating step with the second stock extracted in the second pressurizing and heating step to produce soup; The present invention is characterized by the following.

[0010] According to this invention, water and vinegar are added to the raw fish offal and subjected to a primary pressure-heat treatment, and the offal is then crushed after the primary pressure-heat treatment, and then water and vinegar are added again and subjected to a secondary pressure-heat treatment. This allows nutrients to be sufficiently extracted from the backbone of the offal and the fish meat attached to the backbone, making it possible to produce a pet food that is highly nutritious and serves as a source of moisture.

[0011] In the above invention, The method further comprises a baking step of baking the nakaochi before the first pressurizing and heating step.

[0012] According to the present invention, the fishy smell of fish is reduced and a fragrant soup stock can be obtained.

[0013] In the above invention, The method further comprises a freezing step of dividing and freezing the soup produced in the soup producing step.

[0014] According to the present invention, the soup produced in the soup production step is divided into portions and frozen, thereby improving the preservation quality and allowing the owner to thaw only the amount needed and give it to their pet.

[0015] In the above invention, The method further comprises a stewing step of adding fruits or vegetables to the soup produced in the soup producing step and stewing the mixture.

[0016] According to the present invention, a nutritious soup can be produced by adding the nutritional components of fruit or vegetables to the nutritional components of fish offal.

[0017] In the above invention, a drying step of drying the nakaochi after the second dashi has been extracted in the second dashi extraction step; a powdering step of powdering the nakaochi dried in the drying step; The present invention is characterized by the following.

[0018] According to the present invention, the nakaochi from which the second stock has been extracted can be dried and powdered to be used as a topping, allowing the ingredients to be used without waste.

[0019] In the above invention, The first pressurizing and heating step and the second pressurizing and heating step are characterized in that the pressurizing and heating treatments are carried out under the same conditions for the same time.

[0020] According to the present invention, even when soup is produced multiple times, the quality of the finished soup can be maintained constant, so that soup of a consistent quality can be produced and sold. [Brief explanation of the drawings]

[0021] [Figure 1] FIG. 1 is a process diagram of a pet food production method according to a first embodiment of the present invention. [Figure 2] FIG. 3 is a process diagram of a pet food production method according to a second embodiment of the present invention. [Figure 3] FIG. 4 is a process diagram of a pet food production method according to a third embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0022] Hereinafter, embodiments of the present invention will be described in detail.

[0023] (First embodiment) First, a method for producing pet food according to an embodiment of the present invention will be described with reference to the process diagram shown in FIG.

[0024] (First pressure and heat process) First, prepare 1 kg of raw fish naka-ochi (meat cuts). The type of fish to use is preferably yellowtail (also called hamachi or inada depending on the size), which is hypoallergenic for pets and highly nutritious. Yellowtail contains unsaturated fatty acids, collagen, several vitamins, protein, minerals, etc. Additionally, prepare 3 liters of water and 45g of vinegar, preferably potable groundwater. Also, prepare an electric pressure cooker that can accommodate these prepared ingredients (nakaochi, water, and vinegar). The prepared nakaochi, water, and vinegar are placed in the electric pressure cooker and pressurized and heated for about one to one and a half hours. This extracts the first dashi from the nakaochi (first pressurized and heated step S10). The extracted first dashi is transferred to another container and stored.

[0025] (Crushing process) Next, the nakaochi that has been subjected to the pressure heating process in the first pressure heating process S10 is removed from the electric pressure cooker and subjected to a crushing process (crushing process S20).

[0026] (Secondary pressure and heating process) Next, the nakaochi that has been crushed in the crushing step S20 is returned to the electric pressure cooker, and the same amounts of water (3 L) and vinegar (45 g) as in the first pressurizing and heating step S10 are newly added. Then, the pressure and heating process is again performed for the same time as in the first pressurizing and heating step S10 (approximately 1 to 1.5 hours). This extracts the second dashi from the nakaochi (second pressurizing and heating step S30). Because the midrib of the nakaochi is crushed in the crushing step S20, collagen from the midrib is easily extracted, and this second pressurizing and heating process allows sufficient collagen to be extracted from the midrib.

[0027] (Soup production process) Next, the second dashi stock extracted in the second pressurizing and heating step S30 is added to the first dashi stock transferred to a separate container in the first pressurizing and heating step S10 and mixed (soup producing step S40). This completes the soup in which the nakaochi has been simmered.

[0028] (Freezing process) Next, the soup produced in the soup producing step S40 is divided into portions and frozen (freezing step S50). Specifically, after cooling the soup, it is divided into portions and frozen in ice cube trays that can make 18 300ml cubes. By freezing, it is possible to maintain the quality for a certain period of time without using additives. Also, by dividing the soup into portions and freezing it, owners can thaw and feed only the amount needed to their pets.

[0029] (drying process) Next, furikake is produced. The nakaochi from which the second stock has been extracted in the second pressurized and heated step S30 is dried using a food dryer or the like (step S60).

[0030] (Powdering process) Next, the nakaochi dried in the drying step S60 is finely crushed in a food processor or the like to form a powder (powdering step S70), whereby the nakaochi is powdered to form a furikake.

[0031] (Second embodiment) Next, a second embodiment will be described with reference to the process diagram shown in Fig. 2. The second embodiment differs from the first embodiment in that, as shown in Fig. 2, a grilling step S05 for grilling the nakaochi (meat cuts) of raw fish is added before the first pressurizing and heating step S10. By grilling the nakaochi and then subjecting it to pressure heating treatment in the first pressure heating step S10 and the second pressure heating step S30, it is possible to obtain the first and second dashi soups with a fragrant flavor and reduced fishy smell.

[0032] (Third embodiment) Next, a third embodiment will be described with reference to the process diagram shown in Fig. 3. The third embodiment differs from the first embodiment in that, as shown in Fig. 3, a simmering step S45 is provided between the soup producing step S40 and the freezing step S50. In the stewing step S45, fruits or vegetables are added to the soup produced in the soup producing step S40 and stewed.

[0033] Here, apples are considered as fruit to be added to soup and stewed, as they are edible for pets and highly nutritious. By heating apples, the pectin contained in the apples increases, which can improve the intestinal environment of pets who eat apple soup. By adjusting the stew time, the apples can be made into a compote-like or jam-like dish.

[0034] Vegetables that can be added to the soup and stewed include turnips, radishes, carrots, tomatoes, zucchini, ginger, paprika, and many other vegetables that are edible for pets. Ginger contains spicy and aromatic compounds that have heat-retaining, blood circulation-promoting, sterilizing, and antibacterial properties.

[0035] You can also make it more like minestrone by adding several of these vegetables to the soup and simmering it. In this way, by adding fruits or vegetables to soup and simmering it, a nutritious soup can be produced in which the nutritional components of the fish pulp are added to the nutritional components of the fruits or vegetables.

[0036] To give soup to your pet, melt the frozen soup in the microwave, dilute it with water, warm it to body temperature, and pour it over your pet's regular dry food. This allows pets who tend not to drink much water to hydrate while they eat, and also provides unsaturated fatty acids. Pets, like humans, need to get unsaturated fatty acids from their diet, so giving your pet soup rich in unsaturated fatty acids can help maintain the health of their organs, muscles, bones, etc., and prevent dementia. In addition, adding soup to dry food improves the flavor of the food and makes pets feel fuller than if they didn't add soup, which can help reduce the amount of dry food your pet eats, helping to prevent obesity.

[0037] As explained above, water and vinegar are added to the raw fish nakaochi and subjected to a primary pressure-heating treatment, and the nakaochi after the primary pressure-heating treatment is crushed, and then new water and vinegar are added and subjected to a secondary pressure-heating treatment. This allows nutrients to be sufficiently extracted from the nakaochi backbone and the fish meat attached to the backbone, and a soup that is highly nutritious and serves as a source of moisture for pet food can be produced. Furthermore, by producing soup as pet food, it can be used as a nutritional supplement and hydration food for pets that have traditionally been eating pet food. This will help maintain the health of pets' heart, kidneys, neurocognitive functions, etc. Furthermore, by using an electric pressure cooker to perform the pressure heating process under the same conditions for the same time in the first pressure heating step S10 and the second pressure heating step S20, the quality of the finished soup can be maintained constant even when the soup is produced multiple times, making it possible to produce and sell soup of consistent quality. Furthermore, by drying and powdering the nakaochi after the second stock has been extracted, it can be used as a topping for seasoning, allowing the raw materials to be used without waste.

[0038] The above-described embodiment is merely an example, and various modifications can be made within the scope of the invention as defined in the claims. For example, in the above-described embodiment, yellowtail is used as the fish, but the fish is not limited to this and other fish may be used. In the above-described embodiment, an electric pressure cooker is used as the equipment for pressurizing and heating the raw materials, but this is not limiting, and for example, a gas pressure cooker may be used if the temperature and pressure can be easily adjusted. Furthermore, a large-capacity pressurizing and heating machine may be used depending on the amount of raw materials to be prepared. In the above embodiment, 3 L of water and 45 g of vinegar were added to 1 kg of nakaochi prepared in the first pressurizing and heating step S10 and the second pressurizing and heating step S30, but this is not limiting and the blending ratios may be adjusted as appropriate. Furthermore, a large amount of soup may be produced by preparing 10 times the amount of raw materials and a large-capacity pressurizing and heating machine at this blending ratio. In the above-described embodiment, the first pressurizing and heating step S10 and the second pressurizing and heating step S30 are pressurized and heated for the same period of time under the same conditions, but this is not limited to this. When a high-performance pressurizing and heating machine capable of adjusting the pressure, temperature, and pressurizing and heating time is used, the pressurizing pressure, heating temperature, and pressurizing and heating time in the first pressurizing and heating step S10 and the second pressurizing and heating step S30 may be different. In the above embodiment, the soup is divided into small portions and frozen, but this is not limiting. For example, the soup may be divided into small portions and sealed in a retort pouch. Furthermore, the methods for drying and powdering the nakaochi described in the above embodiments are merely examples, and for example, the nakaochi may be dried in the sun or may be powdered using a mortar and pestle. [Explanation of symbols]

[0039] S05 Baking process S10 Primary pressure and heat process S20 Crushing process S30 Secondary pressure and heat process S40 Soup production process S45 Boiling process S50 Freezing process S60 Drying process S70 Powdering process

Claims

1. a first pressurized heating step of adding water and vinegar to the nakaochi of raw fish and subjecting it to a pressurized heating treatment to extract a first broth from the nakaochi; a crushing step in which the nakaochi that has been subjected to the pressure heating treatment in the first pressure heating treatment step is crushed; a second pressurizing and heating process in which water and vinegar are newly added to the nakaochi that has been crushed in the crushing process and the nakaochi is pressurized and heated again to extract a second stock from the nakaochi; a soup producing step of mixing the first stock extracted in the first pressurizing and heating step with the second stock extracted in the second pressurizing and heating step to produce soup; A pet food manufacturing method comprising:

2. 2. The method for producing pet food according to claim 1, further comprising a baking step of baking the nakaochi before the first pressurizing and heating step.

3. 2. The method for producing pet food according to claim 1, further comprising a freezing step of dividing the soup produced in the soup producing step into portions and freezing them.

4. The pet food manufacturing method according to claim 1, further comprising a simmering step of adding fruits or vegetables to the soup produced in the soup producing step and simmering the mixture.

5. a drying step of drying the nakaochi from which the second dashi has been extracted in the second dashi extraction step; a powdering step of powdering the nakaochi dried in the drying step; The method for producing pet food according to claim 1, further comprising:

6. 2. The method for producing pet food according to claim 1, wherein the first pressurizing and heating step and the second pressurizing and heating step are performed under the same conditions for the same time.

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