Fat and oil composition for pet food

Abstract

To provide a pet food enabling enhancement of aroma and flavor and delivering a rich taste.SOLUTION: A fat and oil composition for pet food, comprising an oil-soluble component derived from a flavoring raw material and a refined oil in respective specific amounts.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil or fat composition for use in pet food. [Background technology]

[0002] In Japan, the total number of pets kept is approximately 18.13 million, including dogs and cats, while the number of children under the age of 15 as of 2020 was 14.93 million, meaning that the number of dogs and cats kept is greater (according to the 2020 Nationwide Survey on Dog and Cat Ownership conducted by the Pet Food Association, a general incorporated association). As these figures show, the number of people keeping pets has increased in recent years, and interest in pets has grown. As a result, there is a demand for pet food that emphasizes the use of natural ingredients, just like human food. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-162508 [Patent Document 2] Japanese Patent Application Laid-Open No. 2004-129609 Summary of the Invention [Problem to be solved by the invention]

[0004] Pet food that claims to use natural ingredients cannot use synthetic additives such as fragrances and seasonings, and therefore lacks aroma and flavor.The lack of aroma and flavor reduces the palatability, appetite, and repeat purchases of pet food, especially for dogs and cats, and this is thought to be an issue for pet food that claims to use natural ingredients. Therefore, in recent years, enhancing the aroma and flavor of pet foods that claim to use natural ingredients has been an important issue.

[0005] Regarding fats and oils used in pet food, Patent Document 1 describes a fat and oil composition for pet food having an iodine value of 18 or more and 39 or less, and Patent Document 2 describes pet food containing diglycerides obtained by processing fats and oils and tea leaf components.

[0006] However, Patent Document 1 is an invention that improves blocking caused by the dissolution and re-solidification of fats and oils during production, distribution, and storage, and Patent Document 2 is a pet food that has the effect of improving stool quality, and neither invention aims to solve problems related to the aroma or flavor of pet food.

[0007] An object of the present invention is to provide a pet food with enhanced aroma and flavor. [Means for solving the problem]

[0008] As a result of intensive research into solving the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by providing a pet food containing an oil and fat composition containing a specific amount of an oil-soluble component derived from a flavoring ingredient and a refined oil, and have thus completed the present invention.

[0009] That is, the present invention includes the following. (1) An oil and fat composition for pet food, comprising 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil. (2) The oil and fat composition for pet food according to (1), wherein the oil-soluble component derived from a flavoring ingredient is derived from at least one flavoring ingredient selected from the group consisting of dairy ingredients, grains, and nuts. (3) The oil and fat composition for pet food according to (1) or (2), wherein the refined oil contains an oil and fat obtained using palm oil as a raw material. (4) A pet food comprising an oil and fat composition containing 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil. (5) The pet food according to (4), wherein the oil-soluble component derived from the flavoring ingredient is derived from at least one flavoring ingredient selected from the group consisting of dairy ingredients, grains, and nuts. (6) Pet food according to (4) or (5), in which the refined oil contains oils and fats obtained using palm oil as a raw material. (7) The method for producing an oil and fat composition for pet food according to (1), wherein the refined oil is flavored using a flavoring material. (8) The method for producing an oil and fat composition for pet food according to (7), wherein the flavoring ingredient is at least one selected from the group consisting of dairy ingredients, grains, and nuts. (9) The method for producing an oil and fat composition for pet food according to (7) or (8), wherein the refined oil is an oil and fat obtained using palm oil as a raw material. (10) A method for producing pet food using an oil and fat composition containing 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil. (11) A method for enhancing the flavor of pet food, using an oil and fat composition containing 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil.

[0010] The present invention also provides the following inventions. (12) A method for producing pet food, which uses the oil and fat composition for pet food according to any one of (1) to (3). (13) A method for enhancing the flavor of pet food, using the oil and fat composition for pet food according to any one of (1) to (3). [Effects of the Invention]

[0011] According to the present invention, it is possible to provide pet food with enhanced aroma and flavor and a rich taste. In a preferred embodiment, even if the pet food is made using only natural ingredients, the aroma and flavor can be enhanced to provide a pet food with a rich taste. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be specifically described below.

[0013] In this specification, the oil-soluble component derived from the flavoring ingredient is an oil-soluble component contained in the flavoring ingredient, and is a component that can be contained in the oil or fat by contacting with the oil or fat. In this specification, the content of oil-soluble components derived from the flavoring raw material can be calculated by multiplying the mass proportion of the flavoring raw material added to the refined oil by the content of oil-soluble components contained in the flavoring raw material.

[0014] In the present invention, in order to solve a new problem not found in conventional pet foods, namely, enhancing the aroma and flavor and improving the richness of pet foods, it was determined that such evaluation using animals would be difficult, and therefore evaluation was carried out using humans.

[0015] The oil and fat composition for pet food of the present invention contains 0.01 to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil. The content of the oil-soluble component derived from a flavoring raw material is preferably 0.02 to 10% by mass, 0.01 to 8% by mass, 0.02 to 8% by mass, 0.02 to 7% by mass, 0.02 to 6% by mass, or 0.02 to 5% by mass.

[0016] In this specification, the flavoring ingredient can be appropriately selected and used as long as it contains an oil-soluble component. Preferred flavoring ingredients include at least one flavoring ingredient selected from the group consisting of dairy products, grains, nuts and seeds, and legumes. In a preferred embodiment, it is preferable to use at least one flavoring ingredient selected from the group consisting of dairy products, grains, nuts and seeds. In one embodiment of the present invention, an example of a dairy product that can be used in the present invention is dairy powder. In one embodiment of the present invention, examples of grains that can be used in the present invention include corn, wheat, and rice. More preferably, rice is used. Even more preferably, rice bran is used. In one embodiment of the present invention, nuts can be exemplified as seeds that can be used in the present invention, and more preferably, almond-derived materials.

[0017] Examples of dairy powders that can be used in the present invention include dairy powders derived from milk, such as whole milk powder, skim milk powder, buttermilk powder, whey powder, casein, sodium caseinate, and lactalbumin, and these can be used alone or in combination. These dairy powders preferably have a low moisture content, for example, 10% by mass or less, to prevent deterioration of the fats and oils.

[0018] As is well known, the rice bran that can be used in this invention is obtained when brown rice is polished. It contains the pericarp, seed coat, and starch layer, but is also rich in fat, protein, and vitamin B1, as well as various other components such as starch, pentosan, phytin (a phosphorus compound), and nucine (a glycoside). This type of rice bran itself has a poor flavor and is prone to change during storage, particularly in high temperatures and humidity. This is because the acid value of the fat increases due to the action of lipase in the rice bran. In this invention, it is preferable to use rice bran with a low acid value, for example, one with a free fatty acid content of approximately 5% by mass or less (equivalent to oleic acid).

[0019] Examples of almond-derived materials that can be used in the present invention include almond paste, sliced ​​almonds, ground almonds, and almond powder. These almond-derived materials can be used alone or in combination. Among them, almond powder is most preferred because it is finely ground, which increases the contact efficiency with fats and oils, making it easier to extract flavor components and filter them out. Here, almond powder is almonds processed into a powder and is sometimes called almond powder. Broadly classified, there are skinless almond powder, skinned almond powder, and roasted almond powder. Skinless almond powder is particularly preferred.

[0020] Sugars can be used in combination to enhance the flavor of the present invention. Examples of sugars that can be used in the present invention include monosaccharides, oligosaccharides, sugar alcohols, dextrin, and starch syrup. Specific examples of monosaccharides include glucose, fructose, mannose, and xylose. Oligosaccharides generally include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, and maltotriose. The lactose also includes lactose contained in various milk-derived solids. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohols. These sugars preferably have a low moisture content, for example, 10% by mass or less, to prevent deterioration of fats and oils.

[0021] There are no particular restrictions on the refined oil used in the oil and fat composition for pet food of the present invention as long as it satisfies the above-mentioned requirements. However, examples of preferred refined oils that can be used include vegetable oils such as soybean oil, sunflower oil, high oleic sunflower oil, cottonseed oil, rapeseed oil, high erucic acid rapeseed oil, peanut oil, rice oil, corn oil, safflower oil, high oleic safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, linseed oil, palm oil, palm kernel oil, coconut oil, shea butter, monkey fat, and cocoa butter, as well as animal oils such as milk fat, beef tallow, lard, and fish oil, algae oil, oils and fats derived from microbial fermentation, medium-chain fatty acid (MCT)-bound oils, and their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils and fats that have been subjected to interesterification or the like, as well as mixed oils and fats thereof. In order to obtain the oil and fat composition for pet food intended in the present invention, it is preferable to use oil and fat obtained from palm oil as a raw material. Examples of such oil and fat include hardened palm oil, fractionated palm oil, hardened fractionated palm oil, fractionated hardened palm oil, processed oil and fat obtained by interesterification or the like, and mixtures of these oils and fats. In this specification, refined oils can be oils and fats that have undergone one or more or all of the steps of degumming, deacidification, dewaxing, bleaching, and deodorization, which are the refining steps for ordinary edible oils and fats. In the present invention, it is desirable to use oils and fats that have undergone at least the steps of bleaching and deodorizing as refining steps.

[0022] An example of a method for obtaining the oil and fat composition for pet food of the present invention is a method in which a flavoring ingredient is added to a refined oil to impart flavor. A more preferred embodiment is a method in which the flavoring raw material is immersed in refined oil, heated to 140 to 180° C. under a reduced pressure of 60 mmHg (60 Torr) or less, and then the solid content is separated by filtration.

[0023] The amount of flavoring material added in the present invention can be adjusted appropriately depending on the desired flavor intensity. The flavoring ingredient is preferably used in an amount of 0.5% to 15% by mass relative to the fat or oil. If it is less than 0.5% by mass, it is difficult to obtain the desired effect, and if it exceeds 15% by mass, it may be difficult to remove it from the fat or oil after heat treatment. A more preferred amount is 1.0% to 10% by mass relative to the fat or oil.

[0024] The oil and fat composition for pet food of the present invention can be used in various pet foods. Preferred examples include dry-type pet foods containing almost no moisture, such as about 10% by mass, wet-type pet foods containing about 25% to 35% by mass of moisture, and fresh-type pet foods. Dry-type pet foods are more preferred.

[0025] The oil and fat composition for pet food of the present invention may contain optional ingredients such as colorants, emulsifiers, antioxidants, antifoaming agents, fragrances, etc., within the range that does not impair the effects of the present invention. The amount of such optional ingredients blended is preferably 5% by mass or less in total, more preferably 3% by mass or less, and most preferably 1% by mass or less, of the oil and fat composition for pet food of the present invention.

[0026] The method for producing pet food using the pet food oil and fat composition of the present invention can be various production methods without any limitation, as long as the pet food can contain the oil and fat composition of the present invention. Examples of the method include a method of kneading the oil and fat composition into dough, a method of coating the surface of dough, or a method of impregnating dough with the oil and fat composition. [Example]

[0027] The present invention will be described in more detail below with reference to examples.

[0028] [Preparation of flavored oil and fat composition A] 3% by mass of rice bran and 0.3% by mass of glucose were added to refined palm oil (iodine value 52), and the mixture was heated at 160°C for 90 minutes while stirring under a reduced pressure of approximately 50 mmHg. After cooling to 60°C, the solid content was filtered off to obtain a flavored oil and fat composition A. The amount of oil-soluble components in the rice bran used as the flavoring ingredient was 19% by mass.

[0029] [Preparation of flavored oil and fat composition B] 4% by mass of skim milk powder (manufactured by Yotsuba Dairy Products Co., Ltd.) was added to refined palm oil (iodine value 52), and the mixture was heated at 160°C for 90 minutes while stirring under a reduced pressure of approximately 50 mmHg. After cooling to 60°C, the solid content was filtered off to obtain a flavored oil and fat composition B. The amount of oil-soluble components in the skim milk powder used as the flavoring ingredient was 0.7% by mass.

[0030] [Preparation of flavored oil and fat composition C] To refined palm oil (iodine value 52), 8% by mass of skinless almond powder ("Skinless Almond Powder" sold by Tomizawa Shoten Co., Ltd.) was added, and the mixture was heated at 160°C for 90 minutes while stirring under a reduced pressure of approximately 50 mmHg. After cooling to 60°C, the solid content was filtered off to obtain flavored oil and fat composition C. The amount of oil-soluble components in the skinless almond powder used as the flavoring ingredient was 51.8% by mass.

[0031] Regarding oil-soluble ingredients derived from flavoring ingredients Based on the oil-soluble components contained in the flavoring raw materials, the content of oil-soluble components derived from the flavoring raw materials in each flavored oil and fat composition is as follows: Flavored oil and fat composition A: 0.57% by mass Flavored oil and fat composition B: 0.028% by mass Flavored oil and fat composition C: 4.14% by mass

[0032] Evaluation of flavored oil and fat compositions The flavors of the flavored oil and fat compositions A to C were evaluated. The evaluation was carried out by a sensory test by five people in comparison with the refined palm oil (iodine value 52) used. The evaluation results are shown in Table 1. All of the flavored oil and fat compositions had a flavor suitable for enhancing the aroma and flavor of pet food.

[0033] [Table 1]

[0034] Pet food aroma and flavor evaluation In the present invention, the pet food obtained was evaluated with emphasis on the aroma and, in terms of flavor, the effect of imparting richness.

[0035] [Study 1] Study 1 on dry pet food The prepared flavored oil and fat composition was mixed into the dough of a dry pet food and examined.

[0036] [Study method] The ingredients were mixed according to Table 2 and mixed in a food processor to make a paste-like base dough. Each oil or fat was added to the obtained base dough according to Table 3, kneaded well with hands, stretched into a log, and left to rest in the refrigerator for 2 hours. After checking that the dough was firm, it was cut into small pieces of about 0.2 g each. The dough was cut into small pieces and baked in an oven at 150°C on top and 130°C on bottom for 30 minutes. After baking, the mixture was dried in an incubator at 100°C for 1 hour to obtain a dry pet food.

[0037] [Table 2]

[0038] [Table 3]

[0039] [Evaluation method] The dry pet foods thus prepared were evaluated by a panel of five people according to the following evaluation criteria, and the scores determined by consensus were used as the final evaluation. The evaluation results are shown in Table 4.

[0040] [Evaluation criteria] 〇Fragrance-imparting effect The strength of the scent was evaluated on the following scale. 5 points: Strongly scented 4 points: Slightly strong scent 3 points: smell the scent 2 points: Fragrance is detectable but weak 1 point: No scent detected A score of 3 or above was considered a pass. 〇 Richness-imparting effect The intensity of the flavor was evaluated according to the following scale. 5 points: Strong and full-bodied 4 points: Slightly strong and full-bodied 3 points: Rich 2 points: Rich but weak 1 point: No richness A score of 3 or above was considered a pass.

[0041] [Table 4]

[0042] Consideration of Table 4 In the examples using flavored oil and fat compositions A to C, although the flavor tendencies were different, the effect of imparting body and aroma was obtained. In Comparative Examples 1 and 2, the flavor was not improved by adding fats and oils. Example 4, which used the flavored oil / fat composition A, had a fragrant aroma and rich flavor. Example 5, which used flavored oil / fat composition B, had a sweet aroma and rich flavor. Example 6, which used flavored oil / fat composition C, had a nutty aroma and rich flavor.

[0043] [Study 2] Study 2 on dry pet food The prepared flavored oil and fat composition was mixed into the dough of a dry-type pet food, and the effect of changing the concentration of the flavored oil and fat composition was investigated.

[0044] [Study method] The ingredients were mixed according to Table 5 and mixed in a food processor to make a paste-like base dough. Add each oil to the base dough according to Table 6, knead well with your hands, stretch into a log, and leave to rest in the refrigerator for 2 hours. After checking that the dough is firm, cut into small pieces of about 0.2g each. The dough was cut into small pieces and baked in an oven at 150°C on top and 130°C on bottom for 30 minutes. After baking, the mixture was dried in an incubator at 100°C for 1 hour to obtain a dry pet food.

[0045] [Table 5]

[0046] [Table 6]

[0047] The prepared dry-type pet foods were evaluated using the same evaluation methods and criteria as in Study 1. The evaluation results are shown in Table 7.

[0048] [Table 7]

[0049] Consideration of Table 7 Addition of the flavoring oil / fat composition in an amount of 0.01% by mass or more relative to the dough provided a rich flavor and aroma. -Even better results were observed when adding more than 5% by weight of the dough.

[0050] [Study 3] Study 3 on dry pet food The prepared flavored oil and fat composition was then impregnated into dry pet food (vacuum coating method) and examined.

[0051] [Study method] The ingredients were mixed according to Table 8 and mixed in a food processor to prepare a paste-like base dough. After rolling it out into a log and leaving it in the refrigerator for 2 hours, check that the dough is firm and cut it into small pieces of about 0.2g each. The dough was cut into small pieces and baked in an oven at 150°C on top and 130°C on bottom for 30 minutes. After baking, the mixture was dried in an incubator at 100°C for 1 hour to obtain a dry pet food. 100 g of each of the fats and oils listed in Table 9 was weighed into a flask. Approximately 10 pellets of the dry pet food prepared above were placed in the flasks containing the respective oils and fats. Next, the flask was evacuated and held under vacuum for 5 minutes. The vacuum was released, the dry-type pet food was removed, and the food was left at room temperature for 30 minutes to remove excess oil and fat, yielding a dry-type pet food impregnated with oil and fat (vacuum coating method). The oil absorption was calculated from the change in mass before and after coating and was found to be within the range of 9% by mass ±2% by mass.

[0052] [Table 8]

[0053] [Table 9]

[0054] The prepared dry-type pet foods were evaluated using the same evaluation methods and evaluation criteria as in Study 1. The evaluation results are shown in Table 10.

[0055] [Table 10]

[0056] Consideration of Table 10 The vacuum coating method enhanced the aroma and richness of all flavored oil and fat compositions. In Comparative Examples 3 and 4, the oily feel was enhanced, but no improvement in the fragrance or richness was observed. Example 11, which used the flavored oil / fat composition A, had a stronger fragrant aroma and a rich flavor. Example 12, which used flavored oil / fat composition B, had a stronger sweet scent and a richer flavor. Example 13, which used flavored oil / fat composition C, had a stronger nutty aroma and a rich flavor.

[0057] [Study 4] Study on wet pet food The prepared flavored oil and fat composition was mixed into the base dough of a wet-type pet food and examined.

[0058] [Evaluation method] Each oil was added to the base dough of a wet pet food (CIAO Churu Tuna Flavor; manufactured by Inaba Pet Food Co., Ltd.) and mixed uniformly according to the instructions in Table 11. The results were evaluated using the same evaluation methods and criteria as in Study 1. The evaluation results are shown in Table 12.

[0059] [Table 11]

[0060] [Table 12]

[0061] Consideration of Table 12 Flavored oil and fat compositions A to C also provided richness and aroma in wet pet food. In Comparative Examples 5 and 6, no improvement in flavor was felt due to the addition of fats and oils. Examples 14 and 17, which used flavored oil and fat composition A, had a fragrant aroma and rich flavor. Examples 15 and 18, which used flavored oil / fat composition B, had a sweet aroma and rich flavor. In Examples 16 and 19, which used the flavored oil / fat composition C, a nutty aroma and rich flavor were felt.

[0062] [Study 5] Study on fresh pet food The prepared flavored oil and fat composition was mixed into the base dough of a fresh type pet food and examined.

[0063] [Evaluation method] Each oil was added to the base dough (fresh type pet food, chicken flavor; manufactured by Coco Gourmet Co., Ltd.) and mixed uniformly according to the instructions in Table 13. Evaluation was then performed according to the evaluation method and evaluation criteria in [Study 1]. The evaluation results are shown in Table 14.

[0064] [Table 13]

[0065] [Table 14]

[0066] Consideration of Table 14 Flavored oil and fat compositions A to C also had the effect of imparting body and aroma to fresh-type pet food. In Comparative Examples 7 and 8, no improvement in flavor was felt due to the addition of fats and oils. In Examples 20 and 23, which used the flavored oil / fat composition A, a fragrant aroma and rich flavor were felt. Examples 21 and 24, which used flavored oil / fat composition B, had a sweet aroma and rich flavor. Examples 22 and 25, which used flavored oil / fat composition C, had a nutty aroma and rich flavor.

[0067] [Reference example] To refined palm oil (iodine value 52), 4% by mass of skim milk powder (manufactured by Yotsuba Dairy Products Co., Ltd.), 2% by mass of glucose, and 1% by mass of alanine (manufactured by Musashino Chemical Laboratory Co., Ltd.) were added, and the mixture was heated at 160°C for 90 minutes while stirring under a reduced pressure of approximately 50 mmHg. The mixture was then cooled to 60°C, and the solids were filtered off to obtain a reference example flavored oil and fat composition. The amount of oil-soluble components in the skim milk powder used as the flavoring ingredient was 0.7% by mass. The pet food of the present invention can be prepared using such a reference example of a flavored oil and fat composition in accordance with [Study 1] to [Study 5]. [Industrial Applicability]

[0068] According to the present invention, it is possible to provide pet food with enhanced aroma and flavor and a rich taste.

Claims

1. An oil and fat composition for pet food comprising 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil.

2. 2. The oil and fat composition for pet food according to claim 1, wherein the oil-soluble component derived from a flavoring ingredient is derived from at least one flavoring ingredient selected from the group consisting of dairy ingredients, grains, and nuts.

3. 3. The oil-and-fat composition for pet food according to claim 1 or 2, wherein the refined oil comprises an oil-and-fat obtained using palm oil as a raw material.

4. The pet food comprises an oil and fat composition containing 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil.

5. 5. The pet food according to claim 4, wherein the oil-soluble component derived from a flavoring ingredient is derived from at least one flavoring ingredient selected from the group consisting of dairy ingredients, grains, and nuts.

6. The pet food according to claim 4 or claim 5, wherein the refined oil comprises an oil or fat obtained using palm oil as a raw material.

7. The method for producing an oil and fat composition for pet food according to claim 1, wherein the refined oil is flavored using a flavoring material.

8. The method for producing an oil and fat composition for pet food according to claim 7, wherein the flavoring ingredient is at least one selected from the group consisting of dairy ingredients, grains, and nuts.

9. 9. The method for producing an oil-and-fat composition for pet food according to claim 7 or 8, wherein the refined oil is an oil-and-fat obtained using palm oil as a raw material.

10. A method for producing pet food using an oil and fat composition containing 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil.

11. A method for enhancing the flavor of pet food using an oil and fat composition containing 0.01% by mass to 10% by mass of an oil-soluble component derived from a flavoring raw material and 90% by mass or more of a refined oil.

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