JPS6174549A - Preparation of feed - Google Patents

Abstract

PURPOSE:To prepare a feed rich in nutrients such as proteins and minerals, etc. and having excellent preservability, by using SAKE lees and rice bran as main raw materials. CONSTITUTION:100pts.wt. of a mixture of unpolished rice lees and/or refined SAKE lees with rice bran is added with 30-60pts.wt. of water to obtain a slurry mixture, and if necessary a small amount of lactic acid is added to the mixture. The slurry mixture is saccharified and fermented by the action of the enzyme and yeast remaining in the SAKE lees or the action of the added saccharifying enzyme agent and/or yeast, and after the completion of the fermen tation, the product is dried with hot air.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing feed, and more specifically, to a method for producing feed, which is rich in nutrients such as protein and minerals and has good storage stability, and which is made from sake lees and rice bran as main ingredients. Regarding manufacturing methods.

Traditionally, sake lees has been used as a raw material for shochu and then used as distilled lees for feed, but this generally has a relatively high volatility of about 50% (by weight, the same hereinafter) or more. It has the disadvantage of having high volatile components and poor storage stability. Additionally, rice bran has traditionally been used as a raw material for compound feed either directly or after being defatted, but although these have shelf life, their nutritional value has not been improved over that of regular rice bran.

On the other hand, in recent years, it has been brewed using brown rice and rice bran as main ingredients. A so-called brown rice wine with a flavor similar to that of a fruit wine was developed (Japanese Patent Publication No. 7096, 1983),
9185), but the so-called brown rice sake lees produced by counterfeiting contains various nutritional components, but is different from regular sake lees, so it cannot be purified. You can reuse it like sake lees and forget about it.
There are various restrictions.

The present inventors have proposed various methods for reprinting such brown rice sake lees with R1 effect. il
Mixture of 1i) The proboscis is in brown rice wine lees; the enzyme with the remaining part, 6
and yeast or separately added enzyme B and IJFJ +
By drying the semi-solid mixture obtained by fermentation with hot air, it has a lower moisture content than ordinary Kehongbutsu lees, and has good storage stability. A nutritionally improved copper phase is obtained than that of rice bran, and compared with ordinary rice bran,
! ! They discovered that similar results could be achieved using Phase 2, and completed the present invention.

Summary of the Invention The present invention provides brown rice sake lees, sake lees: or a mixture thereof;
Semi-solid situation of rice bran and water 1) The substance and the enzyme remaining in the negative phase and fermentation 4; The present invention provides a method for producing SJUI, which involves adding yeast, fermenting sugar, and then drying with hot air.

8. Revision of the invention The brown rice sake lees used in the present invention are brown rice, so-called red rice bran, and
Let the compound be 1:1 and 1:1, and Q
In addition, other starchy raw materials, such as polished rice, white rice bran, etc., are used together with a small amount, for example, 10 to 20% of the total starchy raw materials,
Any sake lees produced when brewing alcoholic beverages may be used. For example, the above-mentioned Japanese Patent Application Laid-Open No. 54-1) 7096,
Sake lees produced during the brewing of sake with a fruit wine-like flavor as disclosed in Japanese Patent Publication No. 56-039185 can be used, and these usually contain 50 to 60% volatile components, dry solids, and carbohydrates. It has a composition of 50-58%, 1-3% fiber, 25-35% protein, and 1-2% ash. In addition, in the present invention, 71! ! Lees can also be used. Brown rice sake lees and c
*71! ! Each of the I-lees may be used alone, and
Both can be used in an appropriate proportion.

The rice bran used may be red rice bran, medium white rice bran, or white rice bran obtained at the time of high milling ratio, or a mixture of these may be used as appropriate. Furthermore, rice bran may be used raw or after being steamed according to a conventional method.

In general, the sum of Sake Kasuhara, j-1 and Kobe Atsushi, l-1 is 2f i
4,100 copies (IT section, hereinafter 1 copy unless otherwise specified)
Good results can be obtained by using 30 to 50 parts of raw or steamed rice bran per 1 part by weight.

Thus, in order to carry out the production method of the present invention, first, the semi-solid state is prepared by mixing the sake lees raw material 1-IE and the rice UK raw material 9 with water to prepare a paste-like r-incorporated mixture. The mixture can be prepared by mixing or blending sake lees p and rice bran p with water according to the Nh method. From the point of view of handling and equipment, it is better to use sake lees! : Add 30 to 60 parts, preferably 40 to 50 parts of water to 100 parts of C, t, volatile content of the mixture at the beginning of preparation (drying by heating under reduced pressure of sake lees △ water evaporated by drying? ε amount of alcohol content) to fl1
5L, the value obtained by subtracting the solid content a1 from the total amount of insects) is approximately 45
It is preferable to make the first stage ~65%, preferably 60%.

Then, the semi-solid 1-container is saccharified and fermented.

In the method of the present invention, sake, lees fH;
This saccharification and fermentation are carried out using the action of enzymes and yeast. Therefore, when using fresh sake lees, such as those immediately after brewing, there is no need to supplement enzymes or yeast. However, when using old sake lees, it is necessary to supplement enzymes and/or yeast. Such enzymes include commercially available saccharifying enzyme agents, such as Rhizopus sp.
Enzyme preparations formulated with saccharifying enzymes produced by microorganisms such as Aspergillus spp., Endomyces spp., and Bacillus subtilis can be used.Depending on the potency, they are usually used to treat saccharifying enzymes produced by saccharifying enzymes produced by microorganisms such as Aspergillus spp., Endomyces spp., and Bacillus subtilis. It is preferable to use about 0.1 to 0.2% of the total amount. In addition, as yeast, sake yeast,
Any brewing yeast may be used, such as shochu yeast, wine yeast, beer yeast, whiskey yeast, etc. For sake lees raw material 3 and rice bran raw material: tffl1! It is preferable to use about 10 to 10 pieces per unit. These enzyme agents and yeast can be added according to a conventional method when preparing the semi-solid mixture. Furthermore, especially when using sake lees, it is necessary to add lactic acid to the solid mixture in order to direct the
This lactic acid is also used when preparing the semi-solid mixture (the total amount of sake lees q and rice frost q is ff1loO).
It can be added according to the 715゛ method at 0.1 to 0.02 parts per part of 75% acid. The semi-solid N1 old anastomosis was heated at 20-30'C for 12-15 days.
In general, 1', solid 7k1) alcohol content in the snout; ξ1
It is saccharified and fermented until it becomes about 10-12% soft. During this time, the ingredients in the sake lees and rice bran are digested, and fermentation increases the number of bacterial cells and improves various nutritional components that are used as feed in the evening.

The semi-solid mixture that has been fermented is then dried with hot air. This hot air drying is carried out for 80 to 120 minutes under stirring.
C: The drying process is carried out by hot air for 6 parts and 9 times until the moisture content of the material to be dried is generally about 10 to 133. For example, stir at 100°C using a heat and air dryer.
If hot air is sent back and forth, the moisture content will be 10 to 1 in FJ 7 to 8 hours.
About 3 yen are dried.

The obtained dried product can be used as it is by grinding as appropriate to feed pigs, cows, chickens, etc., and can also be used as a component of compound feed. can.

Effects of the Invention As mentioned above, the feed obtained by the manufacturing method of the present invention has a low moisture content of approximately 10 to 13%, has better storage stability than the conventional roasted and distilled feed, and has the following properties: As shown in the actual example, it is rich in nutrients such as protein, amino acids, and minerals (ash), making it extremely nutritious compared to when rice bran is used as feed.

In addition, at the end of fermentation, the semi-solid mixture contains about 10 to 12% alcohol, and if the hot air is guided to the condenser during hot air drying and the alcohol content is recovered, the production of ↑ within the premises is also possible. It is possible, and this will further improve the utilization efficiency of sake lees.

example of real power Next, the present invention will be further explained in detail with reference to Examples.

Fruit”, also example [New brown rice sake lees (moisture 54.0%, alcohol content 3.0%)
3%) 140 mS and 604 tons of raw red rice bran contains about 904 parts of water. This was kept at 25°C for 2 weeks to allow saccharification and fermentation. The resulting mixture contains volatile components 7
0, alcohol content 1) Contains palpitation level.

Then, the fermented mixture was heated to 100°C while stirring.
Blow hot air for 7 hours to obtain 90 parts of dried lees.

This dried lees can be used as it is, or it can be pulverized according to a conventional method to produce the desired feed.

Incidentally, the evaporated portion during hot air drying is introduced into two condensers to obtain a sintered ff1i100 container with an alcohol content of 30%.

Example 2 140 parts of brown rice sake lees, 60 parts of raw white rice bran, 90 parts of water, sugar fl
lJN-Material (manufactured by Ohno Pharmaceutical Co., Ltd., Gluta 100, alpha-amylase titer 3.6 x 10" unit/l, gluquamylaseca [1lIi6.9 x 104 medium/9, protease strength 1.4Xlo6ゝ1\cr) /y) 0.4 ml of yeast and wine yeast W-23001xlO pieces/f are thoroughly mixed to prepare a semi-solid mixture.This mixture contains approximately 60% coupled qualitative content and 4% alcohol content. This is kept at 25"C for 2 weeks for saccharification and fermentation. After fermentation, the volatile components of the mixture were 70% and the alcohol content was about 12%, and this was dried with hot air in the same manner as in Example 1 to obtain the desired dry lees of 90 parts and alcohol content of 30%.
Example 3: 120 parts of fresh sake lees (volatile content 54.0%, A!Recole content 10.3%), 20 parts of steamed red rice bran, and 60 parts of white rice bran. 90 parts water, 0.4 parts lactic acid (75% for brewing)
and 0.4 part of an imaging thickening agent (100 gluta) were thoroughly mixed to prepare a semi-solid mixture. This mixture contains 60% volatile components and about 4 ml alcohol. This is kept at 25"C for 2 weeks to saccharify and ferment it. After fermentation, the volatile components of the mixture are 70% and the alcohol content is about 12%.
%, and dried with hot air in the same manner as in Example 1. +=l120 parts are obtained.

Table 1 and Table S2 show the results of component analysis and amino acid analysis of the dried lees that were graded by 1 in Examples 1 to 3. In addition,
For comparison purposes, the analysis results for brown rice sake lees (older sister example 1) and sake lees (both dried with hot air as in the older sister example), red rice bran S, and white rice bran used as the raw material η are also shown.

Table 2 (y/1oo9) As is clear from Table 1 B and Table 2, the feed obtained by the present invention is rich in nutrients such as protein, amino acids, and minerals (ash).

Special Liver Desekijin Ozeki Sake Brewery Co., Ltd.

Claims (3)

[Claims] (1) A semi-solid mixture is prepared by mixing brown rice sake lees, sake lees, or a mixture thereof and rice bran with water, and the enzymes and yeast remaining in the sake lees or, if necessary, the added saccharifying enzyme agent and/or Saccharifying the mixture with yeast,
A method for producing feed, which is characterized by fermentation, followed by hot air drying. (2) The semi-solid mixture has a total amount of sake lees and rice bran of 10
The manufacturing method according to item (1) above, which is prepared by mixing 30 to 60 parts by weight of water per 0 parts by weight. (3) The above-mentioned (1), wherein the semi-solid mixture contains lactic acid.
or the manufacturing method of paragraph (2).