JP2018201358A - Method for producing pet food and pet food - Google Patents

Abstract

To provide a method for producing a pet food capable of producing a pet food without using a binder.SOLUTION: A method for producing a pet food comprises a molding step of cutting a meat lump to form meat pieces and putting the meat pieces together to thereby form a molded body having a predetermined shape.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a pet food manufacturing method and a pet food.

  Conventionally, pet jerky obtained by drying chicken, pork, beef, fish and other birds and beasts has been widely known as pet food for dogs and cats. For example, Patent Document 1 discloses a two-layer type comprising an inner layer made of meat having a moisture content of 15% by weight to 40% by weight and an outer layer having a moisture content of 5% by weight to 12% by weight covering the inner layer. A pet jerky is disclosed.

JP 2001-095503 A

  The pet jerky described in Patent Document 1 is manufactured by pulverizing raw meat to form a pasty dough into a predetermined shape and drying it. In such a pet jerky that has been distributed in the past, in order to bind meat pieces contained in the dough and secure a predetermined strength as a pet jerky, it is about 2 wt% or more and 30 wt% or less. Potato, corn starch, egg white, plant-derived proteins such as casein and soybean, and other gums are used as binders. Conventionally, it has been difficult to form a pet jerky without using the above binder. However, such a binder sometimes appears as white streaks in a pet jerky after production. As a result, the appearance, texture and flavor of pet jerky as food were impaired. In addition, consumers' desires for grain-free, gluten-free, preservative, There is a fact that pet foods derived from natural materials that do not use other additives are strongly desired.

  The present invention has been made in view of the above-described problems of the prior art, and an object of the present invention is to provide a technique capable of manufacturing a pet food without using a binder.

In order to achieve the above object, the present invention employs the following configuration. That is, the present invention
A pet food manufacturing method comprising a molding step of forming a molded body having a predetermined shape by closely gathering pieces of meat produced by cutting meat chunks.

  According to the present invention, by cutting the meat lump into smaller pieces, the surface area of the pieces increases, so that the contact area between the pieces increases when the pieces are gathered in the molding process. According to this, the binding property of meat pieces can be improved. Furthermore, pet food can be manufactured without using a binder by removing free water from the meat chunk.

  Moreover, it is good also considering the average particle diameter of the said meat piece as 10 mm or more and 17 mm or less. By setting the size of the pieces of meat to 17 mm or less, the pieces of meat can be bound more firmly. Moreover, the grain feeling of meat can be taken out in pet food because the magnitude | size of a meat piece shall be 10 mm or more. As a result, the appearance and texture of the Sasa Jerky can be enhanced.

Furthermore, the present invention provides
A mixing step that is performed before the molding step, and extracts the binding component from the meat piece by mixing the meat piece and salt;
You may further include the drying process implemented after the said shaping | molding process, and binding the said meat pieces with the said binding component solidified by drying the said molded object.

  According to this, when the binding component extracted from the meat pieces is solidified, the meat pieces can be more firmly bound to each other.

  Moreover, the salt concentration in the mixture in which the meat pieces and the salt are mixed in the mixing step may be 0.5 wt% or more and 3.0 wt% or less. Thereby, a binding component is extracted moderately and meat pieces can be bound more firmly.

  The salt concentration may be not less than 0.5% by weight and not more than 1.0% by weight. Thereby, the salt concentration when the molded body is dried can be kept low while the meat pieces are firmly bound to each other.

  The salt concentration may be 2.5% by weight. Thereby, a binding component is extracted suitably and the binding property of a meat piece can further be improved.

  Furthermore, in the molding step, the compact may be formed by extruding the dense pieces of meat. By extruding, the pieces of meat can be bound more firmly. Moreover, this invention may further include the cutting process which produces | generates the said meat piece by cutting a meat chunk.

The present invention also provides:
You may specify as pet food manufactured by drying the molded object formed in the predetermined | prescribed shape by concentrating the meat piece produced | generated by cutting a meat lump.

The present invention also provides:
It can also be specified as a pet food characterized by including a binding component eluted from the meat piece by contacting the meat piece and salt, and the meat piece bound by the binding component.

The present invention also provides:
The pet food may be characterized in that a transparent binder component layer formed of the binder component and a meat layer formed of the meat pieces are mixed. Thereby, the appearance of pet food can be improved.

  The means for solving the problems in the present invention can be used in combination as much as possible.

  According to the present invention, a pet food can be produced without using a binder.

It is a figure which shows the procedure of the manufacturing method of the pet food which concerns on this invention. It is a schematic diagram which shows the relationship between the piece of meat and the binding component in the mixing process which concerns on this invention. It is a top view of the nozzle used for extrusion molding of the present invention. It is sectional drawing of the thickness direction of the nozzle used for the extrusion molding of this invention. It is a figure which shows the sasami jerky manufactured by the manufacturing method of the pet food which concerns on this invention. It is AA sectional drawing of FIG. 4A. It is a table | surface for comparing the mixing | blending of the material used for the manufacturing method which concerns on an Example, and the manufacturing method which concerns on a comparative example. It is a figure which shows the procedure of the manufacturing method of the pet food which concerns on a comparative example. It is a figure which shows the sasami jerky manufactured by the manufacturing method of the pet food which concerns on a comparative example. It is the figure which looked at the nozzle used for a modification from the downstream of the extrusion direction. It is a figure which shows the saddle jerky manufactured using the nozzle which concerns on a modification.

  The best mode for carrying out the present invention will be exemplarily described in detail below with reference to the drawings.

  A method for producing a pet food according to the present invention will be described. Although details will be described later, by using the pet food production method according to the present invention, a pet jerky excellent in appearance, texture, and flavor can be obtained without using a binding material such as starch or plant-derived protein. It can be manufactured. Here, “jerky” in the present specification refers to food produced by cutting and mixing raw meat into a paste-like dough and then drying it. The jerky in this specification includes chicken jerky (including chicken jerky style), beef jerky (including beef jerky style), pork jerky (pork jerky style) containing chicken, pork, beef, fish, and other wildlife. Wind), fish jerky (including fish jerky), mutton jerky (including mutton jerky), and the like. Chicken jerky in particular includes sasami jerky (including sasami jerky style) using sagami and jerky using breast meat.

  Here, the meat used for pet jerky is generally composed of about 75% by weight of water, about 20% by weight of protein, about 5% by weight of lipids, minerals and the like. About 60% by weight of the protein is myofibrillar protein. This myofibrillar protein is composed of a salt-soluble protein such as actin, myosin, actomyosin and the like. When salt is added to meat containing these salt-soluble proteins at an appropriate salt concentration, first, myosin is extracted to form a network structure. Then, actomyosin in which myosin and actin are combined is extracted with time. Myosin and actomyosin form a gel over time (sitting), dehydrated by drying from the gel state, and due to the nature of the change in higher order structure, the meat contained in pet jerky is bound to each other Acts as a binding component. This moderate salt concentration is 0.5 wt% or more and 3.0 wt% or less, and the extraction degree of myosin is particularly high at 2.5 wt%.

  Hereinafter, the production of a pet jerky using the method for producing a pet food according to the present invention will be described using a sasami jerky as an example.

[Example]
FIG. 1 is a diagram illustrating a procedure of a method for manufacturing a pet food according to an embodiment of the present invention. As shown in FIG. 1, first, in step S01, the material for manufacturing the Sasa Jerky is weighed (weighing step). The material of an Example is 99.0kg of fillet meat which is the main material of fillet jerky, and 1.0kg of salt (sodium chloride). The fillet in step S01 is a frozen fillet that has been frozen in advance, and is in the form of a meat chunk. In general, fillet meat is composed of components such as 75% moisture, 23% protein, 0.8% fat, 1.2% mineral, etc., and is characterized by less fat compared to other types of meat. is there. As described above, the preferred salt concentration for extracting the binding component B for binding the meat included in the pet jerky is 0.5 wt% or more and 3.0 wt% or less, In the drying process described later, the salt concentration is concentrated to about 3 times the salt concentration in this step. Therefore, in order to reduce the salt concentration in the dried product, in this step, particularly 0.5 wt% or more 1 More preferably, the salt concentration is 0.0% by weight or less. In this example, since salt is 1 kg with respect to 99 kg of fillet, the salt concentration is 1.0% by weight.

  Next, in step S02, the frozen scissors in a semi-thawed state are cut with a 20 mm die using a cutting machine (cutting step). As a result, the frozen fillet becomes a finer granular piece of meat C having a size of 10 mm or more and 17 mm or less from the state of the meat chunk. Here, the shape of the cut meat piece C is not necessarily a complete cube or sphere, and may be various shapes. In the manufacturing method according to the present embodiment, the size of the meat piece C is defined by the average particle diameter. In general, the particle diameter is a convenient value corresponding to the diameter of each particle, assuming that each particle is a perfect sphere in order to express the size of the particles of the granular material. The average particle size of the meat piece C indicates the average value of the particle size of the meat piece C. In the manufacturing method which concerns on this embodiment, the average particle diameter of the meat piece C should just be 10 mm or more and 17 mm or less.

  Next, in Step S03, the meat piece C and the salt are mixed by adding salt to the meat piece C and slowly stirring with a blender (mixing step). Hereinafter, the mixture of meat piece C and salt in step S03 is referred to as raw material M. The raw material M is also called dough. FIG. 2 is a schematic diagram showing the relationship between the meat piece C and the binding component B in step S03. As shown in FIG. 2, in step S03, the thawing of the frozen fillet contained in the raw material M proceeds and the meat piece C and the salt are mixed together, so that the binding component B (myosin, Actomyosin) is extracted on the surface of the meat piece C. And the meat pieces C are bound to each other through the binding component B. In this example, since the salt concentration is a suitable value of 1.0%, the binding component B is appropriately extracted. Moreover, while the raw material M becomes a viscous paste form, the viscosity and water retention of the raw material M become high.

  Next, in step S04, the strip-shaped formed body F is formed by extruding the raw material M from the nozzle 100 of the extruder at a predetermined pressure (forming step). FIG. 3A is a top view of the nozzle 100 from which the molded body F is extruded in the extruder used in this step. The arrow D in FIG. 3A shows the direction (extrusion direction D) by which the molded object F is extruded. 3B is a cross-sectional view of the nozzle 100 in the thickness direction. As shown in FIG. 3, the nozzle 100 is a pipe having a constant lateral width. The lateral width of the nozzle 100 in the tube is, for example, about 30 mm. The nozzle 100 includes a parallel tube portion 101 having a constant vertical width, a tapered tube portion 102 that extends downstream from the parallel tube portion 101 in the extrusion direction D and gradually decreases in the vertical width toward the tip. And an injection port 103 provided at the tip. The vertical width of the injection port 103 is about 3 mm.

  In step S04, the raw material M, which is pumped at a predetermined pressure from the upstream in the extrusion direction D, passes through the tapered tube portion 102 that gradually decreases in the vertical width, so that the meat pieces C are compacted and compacted, and have a width of about 30 mm and a thickness. It is formed into a band shape of about 3 mm and extruded from the injection port 103. In step S04, the band-shaped body is cut into a length of 100 mm to 150 mm, thereby forming the molded body F into a molded body F having a width of about 30 mm, a thickness of about 3 mm, and a length of about 100 mm to 150 mm. However, the size of the molded body F is not limited to the above, and can be changed as appropriate.

Next, in step S05, the molded body F is put into a dryer and dried at a high temperature (for example, 70 ° C.), so that the molded body F becomes a sasami jerky P (drying step). The dryer used in the present embodiment is, for example, a batch type dryer. In step S05, the molded body F is dried by a dryer at a temperature of 55 ° C. or higher and 75 ° C. or lower over a period of 8 to 14 hours so that the water content is about 10% by weight. Myosin, which is the binding component B, is dehydrated and thickened by being heated and dried, and the pieces of meat C are firmly bound to each other by binding of proteins. Further, since the binder component B becomes transparent when dried, the meat piece C is opaque and the binder component B portion is transparent, so that a translucent bulky sacrificial key P is obtained. In addition, in the state which became the Sasa Jerky P, since a part of the water | moisture content contained in the molded object F evaporated, the salt concentration is about 3 times. As a result, the salt concentration of Sasa Jerky P is about 3.0%.

  Finally, in step S06, the Sasa Jerky P is weighed and packaged, and then the metal is inspected to complete the manufacture of the Sasa Jerky P (weighing / packaging / metal inspection step). The number of days required for all the steps of this embodiment is about two days.

  FIG. 4A is a diagram showing an entire Sasa Jerky P manufactured by the above-described method. 4B is a cross-sectional view taken along line AA in FIG. 4A. The Sasa Jerky P has a strip shape with a width of about 30 mm, a thickness of about 3 mm, and a length of about 100 mm to 150 mm. The Sasa Jerky P includes a dried meat piece C and a dried binder component B. As described above, the binder component B is solidified and becomes transparent when dried. As a result, the Sasa Jerky P is translucent as a whole.

[Action / Effect]
As described above, the Sasa Jerky P according to the present embodiment is a raw material containing the meat piece C in the molding process by finely cutting the meat chunk of the fillet meat in the cutting process to obtain a meat piece C having an average particle diameter of 10 mm or more and 17 mm or less. It is manufactured by compacting M and then drying the formed compact F in the drying step.

  Here, the surface area of the meat piece C can be increased by cutting the meat chunk in the cutting step and reducing the size of the meat piece C contained in the raw material M. Since the surface area of the meat pieces C is increased, the contact area between the meat pieces C when the meat pieces C are densely packed in the molding process is increased. Thereby, the binding property of the meat pieces C can be improved. As a result, the shape retention of the Sasa Jerky P can be enhanced without using a binder such as starch or plant-derived protein. In addition, it is possible to provide consumers with a grain-free, gluten-free, preservative-free pet jerky that has been increasingly demanded in recent years. Moreover, since the sausage jerky P with high purity of meat can be manufactured, the flavor of the sasami jerky P can be improved. The manufacturing method of the pet food which concerns on a present Example can raise suitably the binding property of the meat pieces C especially by making the magnitude | size of the meat pieces C into 17 mm or less. Further, by reducing the meat piece C to 17 mm or less, the Sasa Jerky P is in a state in which the small meat pieces C are aggregated. Therefore, when the scissor jerky P is split and given to the pet, a small piece of meat C is exposed on the cut surface of the scissor jerky P. Thereby, it becomes difficult to produce a large sharp corner like that when the rice cracker is broken on the cut surface of the Sasa Jerky P. As a result, the inside of the pet's mouth can be prevented from being damaged. Further, since the size of the meat piece C is as small as 17 mm or less at the time of the raw material M, the nozzle piece 100 of the extrusion molding machine is prevented from being clogged in the molding process. That is, it is possible to suitably perform extrusion molding by finely cutting the meat chunk so that the average particle diameter of the meat pieces C is 17 mm or less.

  Moreover, when the size of the meat piece C contained in the raw material M is 10 mm or more, the meat piece C contained in the Sasa Jerky P can be visually recognized when the consumer (buyer) looks at the Sasa Jerky P. More specifically, the texture of meat can be given in the Sasa Jerky P. As a result, the appearance and texture of the Sasa Jerky P can be enhanced.

Thus, according to the manufacturing method of the Sasa Jerky P which concerns on a present Example, pet food can be manufactured, without using a binder and without impairing appearance, texture, and flavor.

  In the molding process of the present embodiment, the molded body F is formed by extruding the raw material M in which the meat pieces C are densely packed. By pressing the dense pieces of meat C by extrusion and pushing away free water, the pieces of meat C can be bound together more firmly.

  Furthermore, the manufacturing method of the Sasa Jerky P which concerns on a present Example is improving the binding property of the meat pieces C by adding salt to the meat pieces C. FIG. More specifically, the salt concentration of the raw material M composed of the meat piece C and the salt, which does not include the binder, is 0.5 wt% or more and 3.0 wt% or less. Thereby, by mixing the meat piece C and salt, the meat-derived binding component B such as myosin and actomyosin is suitably extracted from the meat piece C, and the binding component B is heated and dried by the drying process. By directly bonding the meat pieces C by hydrogen bonding or the like, they can be firmly bound. As a result, it is possible to further increase the shape retention of the Sasa Jerky P without using a non-meat binder such as starch or plant-derived protein, and to produce the Sasa Jerky P with high meat purity. it can.

  In addition, the salt concentration in the state of Sasa Jerky P after the drying step is concentrated to about three times the salt concentration in the raw material M state, so the salt concentration in the raw material M state is 0.5% by weight or more. It is good also as 1.0 weight% or less. Thereby, the meat pieces C can be more firmly bound together while keeping the salt concentration in the dried product low. Further, when the salt concentration is 0.5 wt% or more and 1.0 wt% or less, the opaque meat piece C and the transparent binder component B are moderately blended. As a result, the Sasa Jerky P can be manufactured with an appearance closer to that of natural meat.

  The salt concentration of the raw material M may be 2.5% by weight, which is considered to have a high degree of myosin extraction. Thereby, the binding property of the meat piece C can further be improved.

  In addition to salt (sodium chloride), any salt such as potassium chloride, calcium chloride, sodium phosphates, calcium phosphates, polyphosphates can be used as the salt used in the present invention. Further, nitrite or nitrate capable of preventing the oxidation of blood pigment molecule myoglobin may be used in combination with vitamin E.

  Moreover, what is manufactured by the manufacturing method of the pet food which concerns on this invention is not limited to the pet jerky. What is manufactured by this invention may be what is a pet food, For example, you may use this invention for manufacture of the cage | basket for pets. In that case, for example, a raw material in which salt is mixed with fish meat that is crushed finer than 10 mm may be molded, and the molded body F may be heated to bind the fish meat, thereby producing the salmon. When using a salt, since the meat can be bound by at least a process of heating the raw material M (heating process), the molded body F does not necessarily have to be dried.

[Comparative example]
Next, the manufacturing method of the pet food which concerns on a comparative example is demonstrated. The production method according to the comparative example is greatly different from the production methods according to the examples in that a binding agent containing starch, plant-derived protein, or the like is used to bind the meat pieces C of fillet. FIG. 5 is a table comparing the blending of materials used in the manufacturing method according to the example and the manufacturing method according to the comparative example. In addition, FIG. 5 has shown the structure of the material in the state of the raw material before drying. As shown in FIG. 5, in the manufacturing method according to the example, meat is 99% by weight and sodium chloride is 1.0% by weight, and no binder composed of starch, plant-derived protein, or the like is used. On the other hand, in the production method according to the comparative example, the meat content is 69.2% by weight, the binder is 13.5% by weight, and the water is 17.3% by weight. The binder includes beans, starches, sugars, minerals, eggs, coagulants, and the like.

  FIG. 6 is a diagram illustrating a procedure of a pet food manufacturing method according to a comparative example. First, in step S11, the material for manufacturing the pet jerky is weighed (weighing step). In the comparative example, about 69.2 kg of fillet meat, 13.5 kg of binder, and 17.3 kg of water are used as materials. Next, in step S12, the materials described above are mixed by stirring with a blender to generate a raw material M1 (mixing step). In this step, the fillet is put into a blender with a large chunk of meat. In step S13, the mixed raw material M1 is subdivided and filled into a plurality of primary forming trays to form a primary formed body F1 (primary forming step). Each tray for primary molding is filled with about 1 kg of raw material M1. Next, in step S14, in order to facilitate slicing of the primary molded body F1 in the next process, the primary molded body F1 is frozen for about 10 to 16 hours (freezing process). And in step S15, after making the frozen primary molded object F1 into the semi-thaw state which can be cut | judged, the secondary molded object F2 of the substantially same shape as the molded object F of an Example is obtained by slicing in strip | belt shape with a cutter. To obtain (secondary forming step). Next, in step S16, the secondary compact F2 that is still in a frozen state is dried by a dryer, thereby obtaining a sasami jerky P1 (drying step). Here, in the examples, since the molded body F which has been thawed and is in a state of substantially normal temperature is heated and dried, a drying time of about 8 hours to 14 hours is sufficient, but in the comparative example, secondary molding is performed. Since it is necessary to dry the body F2 from the half-thawed state, a drying time of about 10 to 16 hours is required. In general, in order to uniformly form the Sasa Jerky P1 as a product, it may be cut after being stored in a -5 ° C. cool box for about 8 to 10 hours. Then, in the same manner as in the example, the measurement, packaging, and metal inspection of the sasami jerky P1 are performed in step S17, thereby completing the manufacture of the sasami jerky P1 (measuring, packaging, and metal inspection process). The number of days required for all the processes of the comparative example is 4 days or more.

  FIG. 7 is a view showing the saddle jerky P1 manufactured by the manufacturing method according to the comparative example. The scissor jerky P1 according to the comparative example has an outer shape substantially the same as that of the scissor jerky P according to the example, but the binder is manifested as a whitish streak 10. In addition, since the fillet meat is mixed in a large lump in step S12, the piece of meat C when it becomes the fillet jerky is larger than the embodiment.

  On the other hand, the Sasa Jerky P manufactured by the manufacturing method according to the example does not use the binder, so that the appearance of whitish muscles 10 is suppressed and the appearance is improved compared to the comparative example. .

  Moreover, in the manufacturing method which concerns on an Example, the shaping | molding of the molded object F by extrusion molding is enabled by making the meat chunk into the fine meat piece C. FIG. Therefore, in the example, as in the manufacturing method according to the comparative example, it is necessary to subdivide the raw material M and perform primary molding, or to freeze the primary molded body F1 over several hours, and to make it a semi-thawed state for cutting. There is no. Moreover, in the Example, since the molded object F in the state of substantially normal temperature is dried, compared with the comparative example which dries the secondary molded object F2 in a half-thaw state, drying time can be shortened. From the above, the manufacturing method according to the example can reduce the man-hours more than the manufacturing method according to the comparative example. In an Example, since the number of days required for all processes becomes short, it is excellent in the sanitary side, the cost side, and the quality side rather than the comparative example.

[Modification]
FIG. 8 is a cross-sectional view of the nozzle 200 used in the molding process of the manufacturing method according to the modification of the present embodiment as viewed from the downstream in the extrusion direction. As shown in FIG. 8, among the inner wall of the tapered tube portion 202 that forms the injection port 203 of the nozzle 200, a plurality of ribs 204 are erected from the upper surface in the thickness direction of the nozzle 200. Thereby, the injection port 203 is relatively narrow in the thickness direction at the portion of the rib 204. A narrow portion in the thickness direction in the injection port 203 is a narrow outlet portion 203b, and a relatively wide portion other than the narrow outlet portion 203b is a wide outlet portion 20.
3a. The wide outlet portion 203a is formed in a size that allows the meat piece C and the binding component B to pass therethrough. On the other hand, the narrow outlet portion 203b is formed in such a size that only the binding component B can pass therethrough without allowing the meat piece C to pass therethrough.

  FIG. 9 is a diagram showing a saddle jerky key P2 manufactured by using the nozzle 200 in the molding process. As shown in FIG. 9, the meat layer 20 formed of the dense meat pieces C and the binding component layer 30 formed of the binding component B are formed on the fillet jerky P2. This is because when the raw material M including the meat piece C and the binding component B is pushed out from the injection port 203 in the molding process, the meat piece C is pushed out from the wide outlet portion 203a in the injection port 203, and more than the wide outlet portion 203a. This is because only the binding component is pushed out from the relatively narrow narrow outlet 203b. That is, a relatively thick meat layer 20 is formed to extend in the extrusion direction D by the meat piece C extruded from the wide outlet portion 203a, and is relatively thin by the binding component B extruded from the narrow outlet portion 203b. The binder component layer 30 is formed so as to extend in the extrusion direction D.

  Thereby, in the Sasa Jerky P2, the opaque layer and the transparent layer are lined up to form a striped pattern, so that the transparent binder component layer 30 can appear as if it is fat seen in bacon or the like. As a result, the appearance of the Sasa Jerky P2 that is the molded meat to which the meat pieces C are bound is close to a natural meat such as one piece of meat, and the Sasa Jerky P2 can be made to look more delicious. That is, the appearance of the saddle jerky P2 can be improved.

[Others]
The contents described in the above embodiments can be implemented in combination as much as possible. In addition, the pet food which concerns on this invention does not necessarily need to contain salt. The present invention increases the binding property of meat pieces in the molding process by cutting the meat chunks into small pieces in the cutting process to increase the surface area of the meat pieces. Therefore, this invention can shape | mold a pet food suitably even when not using a salt. Moreover, the pet food which concerns on this invention may add the other component in the range which does not deviate from the meaning of this invention. The pet food according to the present invention may include, for example, vegetables and fruits.

P ... Sasa Jerky (pet food)
M ... Raw material C ... Meat piece F ... Molded body D ... Extrusion direction 20 ... Meat layer 30 ... Binder component layer 100, 200 ... Nozzle 101 ... Parallel pipe part 102: Taper tube 103, 203: Injection port

Claims (11)

  A pet food manufacturing method comprising: a molding step of forming a molded body having a predetermined shape by closely gathering pieces of meat produced by cutting meat chunks.   The pet food manufacturing method according to claim 1, wherein the meat pieces have an average particle diameter of 10 mm to 17 mm. A mixing step that is performed before the molding step, and extracts the binding component from the meat piece by mixing the meat piece and salt;
The method further comprises a drying step, which is performed after the molding step and binds the pieces of meat with the binding component solidified by drying the molded body. Pet food manufacturing method.   The method for producing a pet food according to claim 3, wherein the salt concentration in the mixture of the meat pieces and the salt in the mixing step is 0.5 wt% or more and 3.0 wt% or less.   The method for producing a pet food according to claim 4, wherein the salt concentration is 0.5 wt% or more and 1.0 wt% or less.   The method for producing a pet food according to claim 4, wherein the salt concentration is 2.5% by weight.   The pet food manufacturing method according to any one of claims 1 to 6, wherein in the molding step, the compact is formed by extruding the dense pieces of meat.   The pet food manufacturing method according to any one of claims 1 to 7, further comprising a cutting step which is performed before the forming step and generates the meat piece by cutting a meat chunk.   A pet food manufactured by drying a molded body formed into a predetermined shape by densely collecting pieces of meat produced by cutting meat chunks.   A pet food comprising: a binding component eluted from the meat piece by contacting the meat piece and salt; and the meat piece bound by the binding component.   The pet food according to claim 10, wherein a transparent binder component layer formed of the binder component and a meat layer formed of the meat pieces are mixed.

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