JP2018088842A - Food grain for pet food, its manufacturing method, and granular pet food - Google Patents
Food grain for pet food, its manufacturing method, and granular pet food Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/163—Sugars; Polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/10—Shaping or working-up of animal feeding-stuffs by agglomeration; by granulation, e.g. making powders
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
- A23K50/42—Dry feed
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/08—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Analytical Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Physics & Mathematics (AREA)
- Birds (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Investigating Strength Of Materials By Application Of Mechanical Stress (AREA)
Abstract
Description
本発明はペットフード用フード粒、該ペットフード用フード粒の製造方法、および該ペットフード用フード粒を含む粒状ペットフードに関する。 The present invention relates to a pet food hood grain, a method for producing the pet food hood grain, and a granular pet food containing the pet food hood grain.
ペットフードの食感はペットの嗜好性を向上させるうえで重要である。
例えば、鶏肉をペットフード用に加工する場合、単に乾燥させただけでは硬くなるため、特許文献１では鶏肉を発泡焼成する方法が提案されている。具体的には、冷凍鶏肉を解凍し、水と卵白を加えて撹拌したものを板状に成形し、乾燥した後に焼成することにより、無数の独立気泡を有する状態に発泡させる方法が記載されている。
The texture of pet food is important for improving the palatability of pets.
For example, when chicken is processed for pet food, it is hardened simply by drying, and therefore
特許文献１に記載の方法によれば、鶏肉にパリパリした食感を付与できるものの、内部に無数の独立気泡が形成されている点では従来のドライタイプのペットフードと同様である。したがって、食感も従来のドライタイプのペットフードと似たものとなり、食感の違いによる嗜好性の向上効果は期待できない。
本発明は新規な食感を有するペットフードの提供を目的とする。
According to the method described in
An object of this invention is to provide the pet food which has a novel food texture.
本発明は以下の態様を有する。
［１］ 水分含有量が１２質量％以下であり、デンプンを含む層の積層体であり、層間に空隙を有することを特徴とするペットフード用フード粒。
［２］ 最も多く含まれる原料が小麦粉であり、さらに油脂を含む、［１］のペットフード用フード粒。
［３］ 前記ペットフード用フード粒について下記の圧縮試験方法で破断応力曲線を測定したときに、前記層の積層方向に圧縮して得られる破断応力曲線における極大点の数が、前記層の積層方向に垂直な方向に圧縮して得られる破断応力曲線における極大点の数より多い、［１］または［２］のペットフード用フード粒。
圧縮試験方法：平坦なプラットフォーム上に被測定物を置き、その真上から垂直に、接触面が幅１．５ｍｍ、長さ１０ｍｍの矩形である楔形プランジャーを、６０ｍｍ／分の一定速度で押し込み、プランジャーが測定対象物に接触してから４ｍｍ進むまでの間のプランジャーの変位と応力を測定し、横軸を変位（単位：ｍｍ）、縦軸を応力（単位：Ｎ）とする破断応力曲線を得る。
［４］ 小麦粉の含有量が乾燥質量基準で５０〜９０質量％である、［１］〜［３］のいずれかのペットフード用フード粒。
［５］ 油脂の含有量が乾燥質量基準で１０〜４２質量％である、［１］〜［４］のいずれかのペットフード用フード粒。
［６］ グルテンの含有量が乾燥質量基準で４〜１１質量％である、［１］〜［５］のいずれかのペットフード用フード粒。
［７］ ［１］〜［６］のいずれかのペットフード用フード粒を含む、粒状ペットフード。
［８］ さらに、前記ペットフード用フード粒に該当しない任意のフード粒を含む、［７］の粒状ペットフード。
［９］ 前記任意のフード粒が膨化粒を含む、［８］の粒状ペットフード。
［１０］ デンプン源および固体油脂を含む生地を、圧延し、成形し、焼成してペットフード用フード粒を得る、ペットフード用フード粒の製造方法。
［１１］ 前記生地は、該生地の原料合計に対して、小麦粉を６０質量％超、９０質量％以下含み、固体油脂を１０質量％以上、４０質量％未満含む、［１０］のペットフード用フード粒の製造方法。
［１２］ 前記生地は、該生地の原料合計に対して、グルテンを４〜１１質量％含む、［１０］または［１１］のペットフード用フード粒の製造方法。
The present invention has the following aspects.
[1] A food granule for pet food having a moisture content of 12% by mass or less, a laminate of layers containing starch, and having voids between the layers.
[2] The food grain for pet food according to [1], wherein the most abundant raw material is wheat flour and further contains fats and oils.
[3] When the breaking stress curve is measured by the following compression test method for the food granules for pet food, the number of local maximum points in the breaking stress curve obtained by compressing in the laminating direction of the layers is the number of layers laminated. The food grain for pet food according to [1] or [2], wherein the number is larger than the number of maximum points in the breaking stress curve obtained by compressing in a direction perpendicular to the direction.
Compression test method: Place the object to be measured on a flat platform, and push a wedge-shaped plunger with a contact surface of 1.5 mm wide and 10 mm long at a constant speed of 60 mm / min. , Measuring the displacement and stress of the plunger from when the plunger contacts the object to be measured until it moves 4 mm, with the horizontal axis representing displacement (unit: mm) and the vertical axis representing stress (unit: N) Obtain a stress curve.
[4] The food grain for pet food according to any one of [1] to [3], wherein the flour content is 50 to 90% by mass on a dry mass basis.
[5] The food granule for pet food according to any one of [1] to [4], wherein the content of fats and oils is 10 to 42% by mass on a dry mass basis.
[6] The food grain for pet food according to any one of [1] to [5], wherein the gluten content is 4 to 11% by mass on a dry mass basis.
[7] A granular pet food comprising the food granules for pet food according to any one of [1] to [6].
[8] The granular pet food according to [7], further including arbitrary food grains that do not correspond to the food grains for pet food.
[9] The granular pet food according to [8], wherein the arbitrary food grains include expanded grains.
[10] A method for producing food granules for pet food, wherein a dough containing a starch source and solid fat is rolled, molded, and baked to obtain food granules for pet food.
[11] The dough for pet food according to [10], wherein the dough contains more than 60% by weight and less than 90% by weight of flour and 10% by weight or more and less than 40% by weight of solid fats and oils with respect to the total raw material of the dough A method for producing food grains.
[12] The method for producing food granules for pet food according to [10] or [11], wherein the dough contains 4 to 11% by mass of gluten based on a total amount of raw materials of the dough.
本発明のペットフード用フード粒は新規な食感を有する。
本発明のペットフード用フード粒の製造方法によれば、新規な食感を有するペットフード用フード粒が得られる。
本発明の粒状ペットフードは、本発明のペットフード用フード粒を含むため、新規な食感を有する。
The food grain for pet food of the present invention has a new texture.
According to the method for producing food granules for pet food of the present invention, food granules for pet food having a novel texture can be obtained.
Since the granular pet food of the present invention contains the food granules for pet food of the present invention, it has a new texture.
本明細書において、「ペット」とは人に飼育されている動物をいう。より狭義の意味では、ペットは飼い主に愛玩される動物である。また、「ペットフード」とは、ペット用の飼料をいう。本発明にかかるペットフードを「動物用飼料」又は「動物の餌」として販売することが可能である。 As used herein, “pet” refers to an animal kept by a human. In a narrower sense, pets are animals petted by their owners. “Pet food” refers to pet feed. The pet food according to the present invention can be sold as “animal feed” or “animal food”.
＜水分含有量の測定方法＞
本明細書における水分含有量（単位：質量％）は常圧加熱乾燥法で求められる。
（常圧加熱乾燥法）
アルミ秤量缶の質量（Ｗ１グラム）を恒量値として予め測定する。このアルミ秤量缶に被測定物を入れて質量（Ｗ２グラム）を秤量する。つぎに強制循環式の温風乾燥器を使用して、１３５℃、２時間の条件で被測定物を乾燥させる。乾燥雰囲気中（シリカゲルデシケーター中）で放冷した後、質量（Ｗ３グラム）を秤量する。得られた各質量から下記式を用いて水分含有量を求める。
水分含有量（単位：質量％）＝（Ｗ２−Ｗ３）÷（Ｗ２−Ｗ１）×１００
本明細書において、ペットフード用フード粒等の水分含有量は、製造後、包装容器に収容して密閉した製品を、製造日から３０日以内に開封した直後に測定した値、またはこれと同等の条件で測定した値とする。
<Method for measuring water content>
The moisture content (unit: mass%) in this specification is calculated | required by a normal-pressure heat drying method.
(Normal pressure heating drying method)
The mass (W1 gram) of the aluminum weighing can is measured in advance as a constant value. An object to be measured is put in this aluminum weighing can and weighed (W2 grams). Next, the object to be measured is dried at 135 ° C. for 2 hours using a forced circulation hot air dryer. After standing to cool in a dry atmosphere (in a silica gel desiccator), the mass (W3 grams) is weighed. The water content is determined from the obtained masses using the following formula.
Water content (unit: mass%) = (W2−W3) ÷ (W2−W1) × 100
In the present specification, the water content of pet food food granules, etc. is a value measured immediately after opening a product sealed in a packaging container after manufacture within 30 days from the date of manufacture, or equivalent to this. The value measured under the conditions.
＜圧縮試験方法＞
本明細書において、圧縮試験は以下の方法で行われる。
圧縮試験機を用い、被測定物を一定の圧縮速度で圧縮したときの応力を下記の条件で測定する。
プランジャー：接触面が幅１．５ｍｍ、長さ１０ｍｍの矩形である楔形プランジャー、押し込み速度：６０ｍｍ／分、測定温度：２５℃。
具体的には、平坦なプラットフォーム上に被測定物を置き、その真上から垂直にプランジャーを一定速度で押し込み、プランジャーの変位（移動距離）と応力を測定する。プランジャーが測定対象物に接触してから４ｍｍ進んだ時点で測定を終了する。横軸を変位（単位：ｍｍ）、縦軸を応力（単位：Ｎ）とする破断応力曲線を得る。得られた破断応力曲線グラフにおける極大点の数を計測する。
本明細書の実施例において、圧縮試験はテクスチャーアナライザー（島津小型卓上試験機ＥＺ ＴＥＳＴ、型番：ＥＺ−ＳＸ、島津製作所社製））を用いて行った。
<Compression test method>
In this specification, the compression test is performed by the following method.
Using a compression tester, the stress when the object to be measured is compressed at a constant compression rate is measured under the following conditions.
Plunger: Wedge-shaped plunger whose contact surface is a rectangle having a width of 1.5 mm and a length of 10 mm, pushing speed: 60 mm / min, measurement temperature: 25 ° C.
Specifically, an object to be measured is placed on a flat platform, and a plunger is pushed vertically from above at a constant speed, and the displacement (movement distance) and stress of the plunger are measured. The measurement ends when the plunger has moved 4 mm after contacting the measurement object. A fracture stress curve is obtained with the horizontal axis representing displacement (unit: mm) and the vertical axis representing stress (unit: N). The number of maximum points in the obtained fracture stress curve graph is measured.
In Examples of the present specification, the compression test was performed using a texture analyzer (Shimadzu small tabletop testing machine EZ TEST, model number: EZ-SX, manufactured by Shimadzu Corporation).
≪ペットフード用フード粒≫
図１は、本発明のペットフード用フード粒（以下、単に「フード粒」ともいう。）の一実施形態を示す斜視図である。
符号１はフード粒を示す。フード粒１は、デンプンを含む層２の積層体であり、層間に空隙３を有する。フード粒１の積層構造はパイの皮（クラスト）状であり、空隙の位置や大きさは不規則である。
本実施形態のフード粒１は、略直方体状であり、天面および底面に垂直な方向をＸ方向とする。Ｘ方向は層２の積層方向であり、各層２を垂直に貫く方向である。該Ｘ方向に対して垂直であり、かつ２つの側面に垂直な方向をＹ方向とする。
≪Pet food food grains≫
FIG. 1 is a perspective view showing an embodiment of a pet food hood grain (hereinafter also simply referred to as “food grain”) according to the present invention.
The
フード粒は、デンプン源および固体油脂を含む生地を、圧延し、成形し、焼成する工程を有する製造方法により得られる。
デンプン源となる原材料としては、穀類、イモ類、豆類等が挙げられる。
穀類は、ペットフードの原料として公知の穀類を用いることができる。例えばトウモロコシ、小麦、米、大麦、燕麦、ライ麦等が挙げられる。これらは１種でもよく、２種以上を併用してもよい。穀類の一部として、小麦グルテン等の穀類加工品、ポテトスターチ等の芋類加工品、えんどう豆スターチ等の豆類加工品を用いてもよい。
デンプン源として、少なくとも小麦粉を用いることが好ましい。小麦粉と小麦グルテンを併用することも好ましい。
小麦粉の種類としては、特に制限されず、強力粉、中力粉、薄力粉のいずれを用いてもよい。また、小麦粉の精製度合も特に制限されず、全粒粉、末粉、三等粉、二等粉、一等粉のいずれも用いることができる。
The food grain is obtained by a production method having steps of rolling, forming, and baking a dough containing a starch source and solid fat.
Examples of raw materials that serve as starch sources include cereals, potatoes, and beans.
As cereals, known cereals can be used as a raw material for pet food. Examples thereof include corn, wheat, rice, barley, buckwheat and rye. These may be used alone or in combination of two or more. As part of the cereals, processed cereal products such as wheat gluten, processed potato products such as potato starch, and processed pea products such as peas starch may be used.
It is preferable to use at least wheat flour as a starch source. It is also preferable to use wheat flour and wheat gluten in combination.
The type of wheat flour is not particularly limited, and any of strong flour, medium flour, and weak flour may be used. Moreover, the refinement | purification degree in particular of wheat flour is not restrict | limited, Any of whole grain powder, powder, third grade, second grade, and first grade flour can be used.
固体油脂は、焼成直前の生地中で液化しておらず、焼成によって液化して空隙を形成するものであればよい。
例えば、融点が２０℃以上である脂が好ましく、具体例としては、パーム油、バター、マーガリン、牛脂等が挙げられる。固体油脂は１種を用いてもよく、２種以上を用いてもよい。
本明細書において、油脂の融点（多成分の混合物の場合は溶融範囲を意味する。）は、基準油脂分析試験法により得られる値である。
Solid fats and oils may be used as long as they are not liquefied in the dough immediately before firing, and are liquefied by firing to form voids.
For example, fat having a melting point of 20 ° C. or higher is preferable, and specific examples include palm oil, butter, margarine, beef tallow and the like. 1 type may be used for solid fats and oils, and 2 or more types may be used for them.
In the present specification, the melting point of fats and oils (meaning the melting range in the case of a multi-component mixture) is a value obtained by the standard fat and oil analysis test method.
フード粒の生地には、積層構造の形成を妨げない範囲で、穀類および固体油脂以外にも、ペットフードの製造に用いられる公知の原料を適宜配合することができる。
例えば、固体油脂以外の油脂（魚油、亜麻仁油、サフラワー油、ヒマワリ油、大豆油、菜種油、コーン油、綿実油、米油、オリーブ油、落花生油等）、野菜類、塩、糖類、添加物（ビタミン類、ミネラル類、アミノ酸、保存料、ｐＨ調整剤、フレーバー原料、繊維、着色料、嗜好剤等、乳化剤、調味料）等が挙げられる。
In addition to grains and solid fats and oils, publicly known raw materials used for the production of pet food can be appropriately blended with the dough of the food grains as long as the formation of the laminated structure is not hindered.
For example, fats and oils other than solid fats (fish oil, linseed oil, safflower oil, sunflower oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, olive oil, peanut oil, etc.), vegetables, salt, sugars, additives ( Vitamins, minerals, amino acids, preservatives, pH adjusters, flavor raw materials, fibers, coloring agents, flavouring agents, emulsifiers, seasonings) and the like.
フード粒の原料のうち、最も多く含まれる原料が小麦粉であることが好ましい。また２番目に多く含まれる原料が固体油脂であることが好ましい。
生地中の原料合計（添加水を含まない、以下同様。）に対して、小麦粉の含有量は６０質量％超、９０質量％以下であることが好ましく、６５〜９０質量％がより好ましく、７０〜９０質量％が特に好ましい。
生地中の原料合計に対して、固体油脂の含有量は１０質量％以上、４０質量％未満であることが好ましく、１０〜３５質量％がより好ましく、１０〜３０質量％が特に好ましい。
小麦粉の含有量が上記範囲の下限値以上であると、生地を圧延する際に伸びやすく、良好な層構造が形成されやすい。
固体油脂の含有量が上記範囲の下限値以上であると、焼成後の層構造において空隙が充分に形成され、サクサク感に優れた食感が得られやすい。また固体油脂の含有量を増加し、相対的にタンパク質の含有量を減少させることでサクサク感を向上させることができる。
生地中の原料合計に対して、固体油脂と小麦粉の合計量が７０質量％超〜１００質量％であることが好ましく、８０〜１００質量％がより好ましく、９０〜１００質量％が特に好ましい。
Of the raw materials for food grains, it is preferable that the most contained raw material is wheat flour. The second most contained raw material is preferably a solid fat.
The content of flour is preferably more than 60% by mass and 90% by mass or less, more preferably 65 to 90% by mass, based on the total amount of raw materials in the dough (excluding added water, the same applies hereinafter). -90 mass% is especially preferable.
The content of the solid fat is preferably 10% by mass or more and less than 40% by mass, more preferably 10 to 35% by mass, and particularly preferably 10 to 30% by mass with respect to the total raw materials in the dough.
When the flour content is at least the lower limit of the above range, the dough is easily stretched and a good layer structure is easily formed.
When the content of the solid fat is equal to or more than the lower limit of the above range, voids are sufficiently formed in the layer structure after firing, and a crispy texture is easily obtained. In addition, the crispness can be improved by increasing the solid fat content and relatively decreasing the protein content.
The total amount of solid fat and wheat flour is preferably more than 70% by mass to 100% by mass, more preferably 80 to 100% by mass, and particularly preferably 90 to 100% by mass with respect to the total raw materials in the dough.
生地中の原料合計に対して、グルテンの含有量が４〜１１質量％であることが好ましく、４〜１０質量％がより好ましく、４〜８質量％が特に好ましい。
例えば、生地の原料が小麦粉と小麦グルテンを含む場合、小麦粉中のグルテン含有量と、小麦グルテン中のグルテン含有量の合計が上記の範囲内であることが好ましい。
該グルテンの含有量が上記範囲の下限値以上であると、良好な層構造が形成されやすく、上限値以下であると、焼成後に硬くなりすぎず良好な食感が得られやすい。
The content of gluten is preferably 4 to 11% by mass, more preferably 4 to 10% by mass, and particularly preferably 4 to 8% by mass with respect to the total raw materials in the dough.
For example, when the raw material of the dough contains wheat flour and wheat gluten, the total of the gluten content in the wheat flour and the gluten content in the wheat gluten is preferably within the above range.
When the content of the gluten is not less than the lower limit of the above range, a good layer structure is easily formed, and when it is not more than the upper limit, it becomes easy to obtain a good texture without becoming too hard after firing.
生地を調製し、圧延し、成形し、焼成する工程は、いわゆる練りパイの製造と同様の方法で行うことができる。
生地を調製する際は、生地の全原料に、必要に応じて水（添加水）加えて混合する。これにより生地中にグルテンネットワークが成型される。次いで生地を圧延することにより、生地中に分散された固体油脂が偏平に押しつぶされた状態となる。
次いで圧延された生地を所望の形状に成形する。例えば、生地を、得ようとするフード粒の大きさに応じた厚さの板状に圧延した後、厚さ方向に垂直に切断する方法や、厚さ方向に垂直に型抜きする方法で成形することができる。
圧延後、成形前に、タンパク質が変性する程度の温度で加熱してもよい。成形前に加熱して生地中のタンパク質を変性させると、圧延された生地の硬さが増し、切断または型抜きの作業性を向上させることができる。この時の加熱温度は高すぎるとサクサク感を損ない、低すぎると加熱工程を設けることによる作用性の向上効果が充分に得られないため、これらの不都合が生じない範囲で設定することが好ましい。例えば５０〜１２０℃が好ましく、６０〜１００℃がより好ましい。
次いで生地を成形した成形物を焼成する。焼成温度は、高すぎると焦げてしまい、低すぎるとサクサク感が充分に生じないため、これらの不都合が生じない範囲で設定することが好ましい。例えば１５０〜２５０℃が好ましく、１８０〜２２０℃がより好ましい。
焼成後、室温に冷却してフード粒が得られる。
The steps of preparing the dough, rolling, shaping, and baking can be performed in the same manner as in the production of so-called kneaded pie.
When preparing the dough, water (added water) is added to and mixed with all the raw materials of the dough as necessary. This forms a gluten network in the dough. Next, by rolling the dough, the solid fat dispersed in the dough is flattened.
Next, the rolled dough is formed into a desired shape. For example, after the dough is rolled into a plate shape with a thickness according to the size of the food grain to be obtained, it is formed by a method of cutting perpendicularly to the thickness direction or a method of die cutting perpendicular to the thickness direction can do.
You may heat at the temperature which protein denatures after rolling and before shaping | molding. When the protein in the dough is denatured by heating before forming, the hardness of the rolled dough increases and the workability of cutting or die cutting can be improved. If the heating temperature at this time is too high, the crispness is impaired, and if it is too low, the effect of improving the function by providing the heating step cannot be sufficiently obtained. For example, 50-120 degreeC is preferable and 60-100 degreeC is more preferable.
Next, the molded product formed from the dough is fired. If the firing temperature is too high, it will be burnt, and if it is too low, the crispness will not be sufficiently produced, so it is preferable to set it within a range where these disadvantages do not occur. For example, 150-250 degreeC is preferable and 180-220 degreeC is more preferable.
After firing, the hood granules are obtained by cooling to room temperature.
フード粒の水分含有量は１２質量％以下であり、いわゆるドライタイプのペットフードと同程度である。好ましくは１０質量％以下であり、８質量％以下が特に好ましい。フード粒の水分含有量が上記範囲の上限値以下であると、サクサク感に優れた食感が得られやすい。該水分含有量の下限は特に限定されないが、ペットフードからの水分移行を抑制する点からは２質量％以上が好ましく、４質量％以上がより好ましい。 The moisture content of the food grains is 12% by mass or less, which is about the same as a so-called dry type pet food. Preferably it is 10 mass% or less, and 8 mass% or less is especially preferable. When the moisture content of the food grains is equal to or less than the upper limit of the above range, a crispy texture is easily obtained. Although the minimum of this water content is not specifically limited, From the point which suppresses the water | moisture content transfer from pet food, 2 mass% or more is preferable and 4 mass% or more is more preferable.
フード粒における小麦粉の含有量は、乾燥質量基準で５０〜９０質量％が好ましく、６０〜９０質量％がより好ましく、６５〜９０質量％がさらに好ましく、７０〜９０質量％が特に好ましい。
フード粒における油脂の含有量は、乾燥質量基準で１０〜４２質量％が好ましく、１０〜４０質量％がより好ましく、１０〜３５質量％がさらに好ましく、１０〜３０質量％が特に好ましい。
フード粒におけるグルテンの含有量は、乾燥質量基準で４〜１１質量％が好ましく、４〜１０質量％がより好ましく、４〜８質量％が特に好ましい。
The content of wheat flour in the food grain is preferably 50 to 90% by mass, more preferably 60 to 90% by mass, further preferably 65 to 90% by mass, and particularly preferably 70 to 90% by mass on a dry mass basis.
The content of fats and oils in the food granules is preferably 10 to 42% by mass, more preferably 10 to 40% by mass, still more preferably 10 to 35% by mass, and particularly preferably 10 to 30% by mass on a dry mass basis.
The content of gluten in the food grains is preferably 4 to 11% by mass, more preferably 4 to 10% by mass, and particularly preferably 4 to 8% by mass on a dry mass basis.
フード粒の大きさや形状は本実施形態のものに限定されず、ペットが食べやすいように適宜設計することが好ましい。例えば最短径及び最長径が、共に１〜２０ｍｍの範囲内の大きさが好ましく、共に２〜１５ｍｍであることがより好ましい。 The size and shape of the food grains are not limited to those of the present embodiment, and it is preferable to design appropriately so that pets can easily eat. For example, the shortest diameter and the longest diameter are preferably both in the range of 1 to 20 mm, more preferably 2 to 15 mm.
フード粒は、パイの皮（クラスト）のように多層が積層した構造を有する。目視で確認できる一層の厚さ（層間の空隙と空隙との距離）は特に限定されないが、例えば、最も薄いところで０．０１〜０．５ｍｍ程度が好ましい。
フード粒について前記の圧縮試験方法で破断応力曲線を測定すると、層の積層方向（Ｘ方向）に圧縮して得られる破断応力曲線（例えば図３）における極大点の数が、層の積層方向に垂直な任意の方向（本実施形態ではＹ方向）に圧縮して得られる破断応力曲線（例えば図４）における極大点の数より多いという特徴を有する。
このことは、層の積層方向と、これに垂直な方向とで、フード粒の割れ方が異なることを意味し、食べたときの食感が異なることを意味する。例えば、極大点の数が１つの場合は、パリっと１回で割れてしまう食感が得られやすく、極大点の数が多い場合はサクサク感が得られやすい。
層の積層方向における該極大点の数と、これに垂直な方向における該極大点の数の差は１以上であり、２以上が好ましく、３以上がより好ましく、４以上がさらに好ましい。
なお、層の積層方向に垂直な方向を圧縮方向とする場合、該積層方向に垂直な方向のうち、試験機のプラットフォーム上に被測定物を安定に置きやすい方向（プラットフォームの平坦面に垂直な方向）を圧縮方向として選ぶことが好ましい。本実施形態では側面に垂直な方向（Ｙ方向）を圧縮方向とした。
The food grain has a structure in which multiple layers are laminated like a pie crust. Although the thickness of one layer that can be visually confirmed (distance between the gaps between the layers) is not particularly limited, for example, it is preferably about 0.01 to 0.5 mm at the thinnest place.
When the breaking stress curve is measured for the hood grains by the compression test method described above, the number of local maximum points in the breaking stress curve (for example, FIG. 3) obtained by compressing in the layer stacking direction (X direction) There is a feature that the number is larger than the number of local maximum points in a breaking stress curve (for example, FIG. 4) obtained by compressing in an arbitrary vertical direction (Y direction in the present embodiment).
This means that the food grains are cracked differently in the layer stacking direction and the direction perpendicular thereto, and the texture when eaten is different. For example, when the number of local maximum points is one, it is easy to obtain a texture that is cracked once, and when the number of local maximum points is large, a crisp feeling is easily obtained.
The difference between the number of local maximum points in the layer stacking direction and the number of local maximum points in the direction perpendicular thereto is 1 or more, preferably 2 or more, more preferably 3 or more, and still more preferably 4 or more.
When the direction perpendicular to the layer stacking direction is the compression direction, the direction in which the object to be measured can be placed stably on the platform of the testing machine (perpendicular to the flat surface of the platform) out of the directions perpendicular to the stacking direction. Direction) is preferably selected as the compression direction. In the present embodiment, the direction perpendicular to the side surface (Y direction) is the compression direction.
≪粒状ペットフード≫
本発明の粒状ペットフード（以下、単にペットフードともいう。）は、本発明のフード粒を含む。本発明のフード粒のみからなるペットフードでもよく、本発明のフード粒に該当しない任意のフード粒（以下、任意粒という。）を含んでもよい。
図２は本発明のペットフードの一実施形態を示す斜視図である。図中符号１は図１に示すフード粒、１１、１２は任意粒を示し、これらが混合されたペットフードが袋状の包装材１０に封入されている。
≪Granular pet food≫
The granular pet food of the present invention (hereinafter also simply referred to as pet food) includes the food granules of the present invention. The pet food which consists only of the food grain of this invention may be sufficient, and the arbitrary food grain (henceforth arbitrary grain) which does not correspond to the food grain of this invention may be included.
FIG. 2 is a perspective view showing an embodiment of the pet food of the present invention. In the figure,
任意粒は、層の積層構造を有さない粒であり、特に限定されない。任意粒としては、例えば、水分含量が１２質量％以下のドライフード粒、乾燥野菜、乾燥肉、乾燥魚介類等が挙げられる。
ドライフード粒は膨化粒が好ましい。「膨化粒」は原料混合物を粒状に成形した粒であって、原料混合物の内部で起泡させる膨化工程を経て得られる粒である。「膨化工程」は、加熱、発酵、化学反応または減圧などの手法により、原料混合物の内部で気体を発生させる工程をいう。膨化工程では、気体が発生することにより原料混合物の体積が増加し多孔質の性状となる。原料混合物の体積が増加することにより嵩密度が低下する。膨化工程の前、膨化工程の後、または膨化工程と同時に原料混合物を粒状に成形することにより「膨化粒」が得られる。
Arbitrary grains are grains that do not have a layered structure, and are not particularly limited. Examples of the optional grain include dry food grains having a moisture content of 12% by mass or less, dried vegetables, dried meat, dried seafood, and the like.
The dry food grains are preferably expanded grains. “Expanded granules” are grains obtained by forming a raw material mixture into granules, and are obtained through an expansion process in which bubbles are generated inside the raw material mixture. The “expansion step” refers to a step of generating gas inside the raw material mixture by a method such as heating, fermentation, chemical reaction, or reduced pressure. In the expansion step, the volume of the raw material mixture increases due to the generation of gas, resulting in a porous property. The bulk density decreases as the volume of the raw material mixture increases. By forming the raw material mixture into granules before the expansion step, after the expansion step or simultaneously with the expansion step, “expanded granules” are obtained.
本発明のフード粒は層の積層体でありサクサク感を有する。これに対して膨化粒は多孔質であるためパリっと１回で割れてしまう食感が得られやすい。
したがって、かかるフード粒と膨化粒との両方を含むペットフードにあっては、両者の食感が大きく異なるため、食べる際に食感の変化を楽しむことができ、嗜好性の向上を図ることができる。
該フード粒と膨化粒の合計に対するフード粒の割合は特に限定されないが、嗜好性の向上効果が充分に得られやすい点では５質量％以上が好ましく、１０質量％以上がより好ましい。上限は特に限定されず、例えば栄養バランス等を考慮し設定される。ペットフードが総合栄養食である場合、フード粒の含有量は３０質量％以下が好ましく、２０質量％以下がより好ましい。
The food grain of the present invention is a laminate of layers and has a crisp feeling. On the other hand, since the expanded grains are porous, it is easy to obtain a texture that is cracked once.
Therefore, in pet foods that include both such food grains and puffed grains, the textures of the two are greatly different, so that the change in texture can be enjoyed when eating, and the palatability can be improved. it can.
The ratio of the food grains to the total of the food grains and the expanded grains is not particularly limited, but is preferably 5% by mass or more and more preferably 10% by mass or more from the viewpoint that the effect of improving palatability can be sufficiently obtained. The upper limit is not particularly limited, and is set in consideration of, for example, nutritional balance. When pet food is a comprehensive nutritional food, the content of food grains is preferably 30% by mass or less, and more preferably 20% by mass or less.
以下に実施例を用いて本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples.
（実施例１）
本例では生地原料として小麦粉（薄力粉、グルテン７質量％、水分１４質量％）、小麦グルテン（グルテン９０質量％、水分６．５質量％）、固体油脂（パーム油）、および塩（水分０．１質量％）を用いた。
表１に示す配合の生地原料に水（添加水）を添加して混合し生地を得た。生地中の原料合計に対するグルテンの含有量（表にはグルテンの合計量と記す。）を表１に示す。
室温下で、得られた生地を厚さ７ｍｍ程度の板状に圧延し、１００℃で３０分蒸射した後、厚さ方向に垂直に切断して、大きさが７ｍｍ×７ｍｍ×７ｍｍの直方体状に成形した。
得られた成形物を２２０℃に温度調整したオーブンで約１０分間焼成し、水分含有量が４質量％のフード粒を得た。フード粒における小麦粉含有量、油脂含有量、グルテン含有量（いずれも乾燥質量基準）を表１に示す。
得られたフード粒は、成形直後の直方体よりもやや膨らんだ略直方体であり、図１に示すように、層２が積層しており、層２間のところどころに空隙３を有するパイの皮（クラスト）状の構造を有する粒であった。
得られたフード粒１について、前述の方法で圧縮試験を行ったところ図３、４に示す破断応力曲線が得られた。図３は層の積層方向（図中Ｘ方向）に圧縮したときの破断応力曲線であり、極大点は７個であった。図４は該Ｘ方向に垂直な方向（図中Ｙ方向）に圧縮したときの破断応力曲線であり、極大点は１個であった。
また、得られたフード粒について、下記の方法で成形性および食感を評価した。結果を表１に示す。
Example 1
In this example, wheat flour (soft flour, 7% by mass, moisture 14% by mass), wheat gluten (gluten 90% by mass, moisture 6.5% by mass), solid fat (palm oil), and salt (
Water (added water) was added to the dough raw material having the composition shown in Table 1 and mixed to obtain a dough. Table 1 shows the gluten content relative to the total amount of raw materials in the dough (referred to as the total amount of gluten in the table).
At room temperature, the resulting dough is rolled into a plate with a thickness of about 7 mm, sprayed at 100 ° C. for 30 minutes, then cut perpendicular to the thickness direction, and the size is 7 mm × 7 mm × 7 mm. Formed into a shape.
The obtained molded product was baked for about 10 minutes in an oven adjusted to a temperature of 220 ° C. to obtain food granules having a water content of 4 mass%. Table 1 shows the flour content, fat content, and gluten content (all on a dry mass basis) in the food grains.
The obtained hood grain is a substantially rectangular parallelepiped that is slightly swollen rather than a rectangular solid immediately after molding. As shown in FIG. 1, the
When the compression test was performed by the above-mentioned method about the obtained
Moreover, the moldability and food texture were evaluated by the following method about the obtained food grain. The results are shown in Table 1.
［成形性の評価方法］
生地を板状に圧延し、これを直方体状に切断する成形工程の安定性を下記の基準で評価した。
Ａ：成形を安定して行うことができる。
Ｂ：成形はできるが、安定性が低い。
Ｃ：成形できない。
[Method for evaluating formability]
The stability of the molding process of rolling the dough into a plate and cutting it into a rectangular parallelepiped was evaluated according to the following criteria.
A: Molding can be performed stably.
B: Molding is possible but stability is low.
C: Cannot be molded.
［食感の評価方法］
パネラーがフード粒を試食して、サクサク感について下記の基準で評価した。
Ａ：サクサク感が強い。
Ｂ：サクサク感が得られる。
Ｃ：サクサク感は得られない。
[Evaluation method of texture]
Panelists sampled the food grains and evaluated the crispness according to the following criteria.
A: Strong crispness.
B: A crisp feeling is obtained.
C: A crisp feeling cannot be obtained.
（実施例２、３）
実施例１において、配合を表１に示すとおりに変更した以外は、実施例１と同様にしてフード粒を製造し、成形性および食感を評価した。結果を表１に示す。
実施例２、３においても、図１に示すように、層２が積層しており、層２間のところどころに空隙３を有するパイの皮（クラスト）状の構造を有する粒が得られた。
(Examples 2 and 3)
In Example 1, except that the formulation was changed as shown in Table 1, food grains were produced in the same manner as in Example 1, and the moldability and texture were evaluated. The results are shown in Table 1.
Also in Examples 2 and 3, as shown in FIG. 1, the
（比較例１）
実施例１において、配合を表１に示すとおりに変更した以外は、実施例１と同様にして生地を調製した。本例では、小麦粉の一部として強力粉（グルテン１２質量％、水分１４．５質量％）を用いた。添加水の量は実施例１と同じとしたが、油脂の配合量が多いため、生地を圧延した際にちぎれてしまい、成形できなかったため、焼成は行わなかった。
(Comparative Example 1)
A dough was prepared in the same manner as in Example 1 except that the formulation was changed as shown in Table 1 in Example 1. In this example, strong flour (
（比較例２）
本例は、固体油脂を用いず、小麦粉（薄力粉）と添加水だけで生地を調製し、フード粒を製造した例である。添加水の量は実施例１と同じとした。
成形性は良好であったが、得られたフード粒は一様の組織からなり、層の積層体とはならなかった。食感は固く、サクサク感は得られなかった。
(Comparative Example 2)
This example is an example in which dough was prepared only with wheat flour (soft flour) and added water without using solid fats and oils, and food grains were produced. The amount of added water was the same as in Example 1.
Although the moldability was good, the obtained food grains had a uniform structure and did not form a layered product. The texture was hard and no crispness was obtained.
表１の結果に示されるように、実施例１〜３では、層が積層しており層間のところどころに空隙を有する構造を有し、食べたときにサクサク感があるという、これまでのペットフードにはない新規な外観と新規な食感を有するフード粒が得られた。 As shown in the results of Table 1, in Examples 1 to 3, the conventional pet food has a structure in which layers are stacked and there are voids between the layers, and there is a crisp feeling when eaten. Food grains having a new appearance and a new texture that are not present are obtained.
［嗜好性の評価］
実施例１で得られたフード粒を、膨化粒である市販のドライフード粒と混合したときの嗜好性（食いつき）の向上効果について下記の方法で評価した。
市販のドライフード粒の８５質量部と、実施例１で得られたフード粒の１５質量部を混合してペットフードＰを製造した。対照は同じ市販のドライフード粒１００質量部からなるペットフードＱとした。
ペットフードＰとＱの組み合わせにおいて摂食量を比較する方法で嗜好性を評価した。２０頭の猫をモニターとして２日間でテストした。第１日は、ペットフードＰおよびＱのうち、一方を左から、他方を右から、猫１頭に対して所定の給餌量で同時に与え、猫がどちらか一方を完食した時点で又は１時間後に、猫が食べたペットフード量を測定した。
猫１頭が第１日に食べた合計のペットフードの質量に対して、ペットフードＰの摂食量とペットフードＱの摂食量の比（Ｐ：Ｑ、Ｐ＋Ｑ＝１００％）を百分率で求めた。モニターとした猫の数に基づいて、得られた百分率を平均して、第１日の結果とした。
第２日は、ペットフードＰおよびＱのうち、第１日とは反対に、一方を右から、他方を左から同時に与えたほかは第１日と同様にして、第２日の結果を得た。
第１日と第２日の結果を平均して、摂食量の比「Ｐ：Ｑ」を求めた。ＰまたはＱの数値が高い方を、モニターである猫が好んで摂食したことを示す。Ｐの値が高いほど、実施例１で得られたフード粒を配合したことによる嗜好性の向上効果が大きいことを意味する。
本例の結果は「Ｐ：Ｑ」＝「６１：３９」であり、実施例１で得られたフード粒を配合したことによる嗜好性の向上効果が認められた。
[Preference evaluation]
The effect of improving palatability (bite) when the food grains obtained in Example 1 were mixed with commercially available dry food grains that were expanded grains was evaluated by the following method.
Pet food P was manufactured by mixing 85 parts by mass of commercially available dry food grains and 15 parts by mass of the food grains obtained in Example 1. The control was pet food Q consisting of 100 parts by mass of the same commercially available dry food grains.
The palatability was evaluated by a method of comparing food intake in the combination of pet foods P and Q. Twenty cats were tested as monitors for 2 days. On the first day, one of the pet foods P and Q is given from the left, the other from the right, and one cat is fed at a predetermined feeding amount at the same time. After the time, the amount of pet food the cat ate was measured.
The ratio (P: Q, P + Q = 100%) of the intake amount of the pet food P and the intake amount of the pet food Q with respect to the mass of the total pet food that one cat ate on the first day was obtained as a percentage. . Based on the number of cats as a monitor, the percentages obtained were averaged to give the results on the first day.
On the second day, the results of the second day were obtained in the same manner as the first day except that one of the pet foods P and Q was given from the right and the other from the left at the same time. It was.
The results of the first day and the second day were averaged to obtain the ratio of food intake “P: Q”. The higher P or Q value indicates that the cat as the monitor preferred to eat. It means that the higher the value of P is, the greater the effect of improving the palatability by blending the food grains obtained in Example 1.
The result of this example is “P: Q” = “61:39”, and the effect of improving the palatability by adding the food grains obtained in Example 1 was recognized.
１ ペットフード用フード粒
２ 層
３ 空隙
１０ 包装材
１１、１２ 任意のフード粒（任意粒）
1 Food grains for
Claims (12)
圧縮試験方法：平坦なプラットフォーム上に被測定物を置き、その真上から垂直に、接触面が幅１．５ｍｍ、長さ１０ｍｍの矩形である楔形プランジャーを、６０ｍｍ／分の一定速度で押し込み、プランジャーが測定対象物に接触してから４ｍｍ進むまでの間のプランジャーの変位と応力を測定し、横軸を変位（単位：ｍｍ）、縦軸を応力（単位：Ｎ）とする破断応力曲線を得る。 When the breaking stress curve is measured by the following compression test method for the pet food hood grains, the number of maximum points in the breaking stress curve obtained by compression in the layer stacking direction is perpendicular to the layer stacking direction. The food grain for pet food according to claim 1 or 2, wherein there are more than the maximum points in the breaking stress curve obtained by compressing in any direction.
Compression test method: Place the object to be measured on a flat platform, and push a wedge-shaped plunger with a contact surface of 1.5 mm wide and 10 mm long at a constant speed of 60 mm / min. , Measuring the displacement and stress of the plunger from when the plunger contacts the object to be measured until it moves 4 mm, with the horizontal axis representing displacement (unit: mm) and the vertical axis representing stress (unit: N) Obtain a stress curve.
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| JP2020074740A (en) * | 2018-11-07 | 2020-05-21 | ユニ・チャーム株式会社 | Food grains for pet food |
| JP2020108374A (en) * | 2018-12-28 | 2020-07-16 | ユニ・チャーム株式会社 | Comprehensive nutritive pet food |
| WO2022145456A1 (en) * | 2020-12-28 | 2022-07-07 | ユニ・チャーム株式会社 | Pet food |
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| JP2020074740A (en) * | 2018-11-07 | 2020-05-21 | ユニ・チャーム株式会社 | Food grains for pet food |
| JP2020108374A (en) * | 2018-12-28 | 2020-07-16 | ユニ・チャーム株式会社 | Comprehensive nutritive pet food |
| JP7423306B2 (en) | 2018-12-28 | 2024-01-29 | ユニ・チャーム株式会社 | Comprehensive nutritional pet food |
| WO2022145456A1 (en) * | 2020-12-28 | 2022-07-07 | ユニ・チャーム株式会社 | Pet food |
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