HU203956B - Method for producing fodder rich in protein - Google Patents

Abstract

Protein-rich fodder is prepd. by hydrolysing starch found in agricultural produce and/or cereal flakes. A green-malt suspn. is added in sufficient proportion for hydrolysis to a cereal slurry at 60-75 deg.C. This temp. is held for at least another 10 mins. a mass of yeast-of Saccharo-myces, Torula or Candida strains grown on oligo or monosaccharides contg. broth, which had its solids content reduced ealier by filtration, decanting or other means - is obtd. The mass is obtd. from broth by flotation. The broth is satd. by air at 2-7 atm-s. Pressure is held for 2-10 mins. before the broth is allowed to expand to atmospheric pressure. The floated yeast is collected and is mixed in reqd. ratios with solids previously removed from broth after hydrolysis, milled cereals and/or cereal flakes

Description

FIELD OF THE INVENTION The present invention relates to a process for preparing proteinaceous feeds from starchy agricultural crops and / or cereal flakes otherwise known in the art as Saccharomyces or Torula or Torula hydrolyzed solids reduced in oligosaccharides and monosaccharides by hydrolysis with malt and / or enzymes. yeast and the solid residue separated after hydrolysis during the preparation of the culture medium and the cereal flour and / or cereal flakes.

As is well known, the protein content of most feeds of plant origin does not meet the needs of modern animal husbandry. Therefore, the protein content of high-density feedstuffs is increased by mixing high-protein materials with the feed.

The traditional sources of protein in animal feed are soy, alfalfa, meat meal, fishmeal, and yeast-containing wastes from feed yeasts and the food industry.

Intensive research has begun worldwide on the production of microbial proteins on a fermentation basis. Of these, the so-called production of feed yeast resulted in industrial-scale realization. The proliferation of fodder yeasts is mainly hindered by the high cost of production.

The cost of yeast fermentation is essentially influenced by the carbon source used for the fermentation and the technical method and cost of product separation.

Yeasts of the genus Candida, Torula or Saccharomyces used for the production of feed yeasts are monosaccharides and disaccharides.

The fermentation industry obtains mono- and disaccharide solutions either as a by-product of the food industry or from starch by acidic, alkaline or enzymatic hydrolysis.

The limited amount of sugar solutions - molasses -, other uses in the food industry, the alcohol industry, and its relatively high prices have prompted researchers to explore other sources of cheap coal that are constantly available. Today's industrial fodder yeast production mainly uses coal distillates, sulfite slurry, whey and molasses as carbon sources.

The mere fact that the listed substances are food auxiliaries, non-recyclable wastes, must be subject to costly chemical-physical operations prior to their use, that is, they must be made ready for use. All of these require local sources of coal to be processed and result in considerable waste water. The treatment and purification of wastewater is still unsolved.

The cost of production of feed yeasts, as stated above, occupies a prominent place in the extraction, separation and drying of yeast. In general, the order of the processes is as follows:

- separation of ointment - with a lamellar centrifuge,

- washing and separation of yeast,

- concentration of yeast milk - centrifugation, filtration, etc.,

- plasmolysis,

- drying.

The recovery of yeast by separation on a plate centrifuge, followed by washing of yeast and concentration of yeast before plasmolysis, is a high-energy, high-energy process and more than 40% of the wastewater to be treated is produced in these technical steps.

The steps of the fermentation technology of the horse mackerel are largely traced back to the components of the raw materials used as the carbon source, which necessitates the separation and opening of the yeast and its admixture in the dried state as a feed additive.

The object of the present invention is to reduce the protein loss during enzymatic hydrolysis to a minimum and to reduce the high energy, water and process requirements of yeast extraction, as compared to known and commonly used methods. Surprisingly, it has been found that enzymatic digestion does not require the complete digestion of starch, since the grain or cereal flour remaining in the hydrolysis can be incorporated into the feed with an increased protein content, i.e., an increased biological value.

For fermentation, green barley malate or enzyme preparation was used to produce the sugar solution from cereal flakes or cereal meal by enzymatic hydrolysis.

It has been found that the malt suspension and the yeast defoliation during flotation with dissolved air are added to a slurry of cereal flour and / or cereal flour heated to 60-75 ° C and kept at that temperature for at least 10 liters, it decomposes and the protein content of the residual solids increases as the starch decomposition progresses. After the hydrolysis is complete, the sugar solution is separated from the suspension by known filtration or sedimentation and the increased protein solids are used as a wet feed component.

We have also discovered that yeast can be recovered from fermentation broth by flotation with less air, less energy, less equipment, less wastewater. The fermentation broth is saturated with air at a fermentation temperature of 2-5 x 101325 Pa and then, after a short residence time, expanded to atmospheric pressure, whereby the yeast content of the fermentation broth escapes from the fermentation broth as a grant bean to a dry yeast content of 180-250 g / l. after a few hours of standing.

To the thick yeast milk and paste thus obtained is added the remainder of the cereal grains remaining and separated during the preparation of the sugar solution, and then the cereal flour and / or cereal flour according to the composition of the feed to be fed. The mixture was homogeneous

EN 203 956 Β and dry in a suitable dryer to a moisture content of 10%.

The lower product obtained in the above-mentioned dissolved air flotation step, the low dry matter fermentation broth, is recycled to prepare the sugar solution.

An exemplary embodiment of the process of the invention is set forth below.

Place 80 ° C hot water in a vat with an intensive whisk for heating and cooling, then add 10 milligrams of corn flakes or corn flakes so that the dry matter content of the suspension is 300 g / l. The suspension is then brought to a temperature of 70 ° C and 15 malt pulps containing 3% green malt malt are added to the confectionery tank. It is then diluted to 150 g / l by the addition of yeast-defoliated and 65 ° C fermentation broth, kept at 65 ° C for 10 minutes, then allowed to cool gradually to 50 ° C and the sugar is resumed at this temperature for 2 hours. the liquid phase has a reducing sugar content of 60 g / l When this is achieved, the sugar solution is transferred to a sieve with a 100 mesh screen and the partially hydrolyzed, high remaining 15% protein in the sieve is removed from the sieve. into the container. The top product of the sieve is also stored and added from the container to the final product for mixing. 30

Fermentation of the yeast is carried out by batch or semi-continuous technology according to methods known in the art

During the fermentation, the nitrogen nutrient is supplied primarily with 20% NH ₄ O and (NH ₄ ) ₂ SO ₄ , the required phosphorus with 35 3% Ca ₂ PO ₄ and KH ₂ PO ₄ , and the potassium requirement provided by the introduction of KCl into the fermentor. During the fermentation, other micronutrients such as Zn, Cu, Fe,

It is also necessary to add a mixture of salts containing Mn, Co, Ca, Mg. 40

The fermentation is usually carried out with one of the yeast strains Torula, Candida or Saccharomyces at a pH of 4.5 and aeration of 80 m ^{3 of} Air / m ^{3 of} broth / hour.

After completion of the fermentation, the fermentation broth is transferred to a suitable container and saturated with 5 x 10 1325 Pa of oil-free compressed air by spraying the fermentation broth within the container. Thereafter, the fermentation broth is expanded into a pressurized conical bottom vessel using a suitable valve. The yeast milk is located at the top and the yeast-free fermented juice at the bottom. After a separation time of 30 minutes, the yeast-free fermentation broth is first pumped from the bottom of the spout to the saccharification process and then the thick yeast milk into its storage container.

For a simpler description of the mixing of the finished feed obtained from the components obtained in the process, the yeast produced by fermentation is called "a", the upper product of the partially hydrolysed sieve is called "b" and the air dry corn meal is called "c".

The protein content of the feed is adjusted by mixing, in the knowledge of the protein content of each component, to component "c" in a predetermined amount of component "a" and then component "b" in a z-arm mixer.

The paste thus obtained is dried in a tumble drier to a moisture content of 10%.

If the mixture has a high moisture content and the paste is difficult to add, then a portion of the dried final product is returned to the z-arm mixer to reduce the moisture content to the additive value.

If component (a) - has a dry matter content of 250 g per liter of fermented yeast and 50% of the dry matter content of yeast protein, if component (b) - a partially hydrolysed sieve product - has a moisture content of 50% and 12% is true protein, and if component "c" has a dry matter content of 15% moisture or cornflakes with an actual protein content of 8% on a dry matter basis, the product will have a true protein content of 14.3% on a dry matter basis. Products with a moisture content of 10% have a true protein content of 12.9%.

component Kg of dry matter Wet weight kg Real protein kg Components wet% share of dry% "C" 100 117 8 64 44 "the" 20 80 10 14 30 "B" 35 ⁷⁰ 4.2 22 26 Finished feed 155 kg 172 22.2

The advantage of the invention over other commonly used methods is as follows:

For the production of high protein feeds for modern animal husbandry, he uses starchy farm milk, cereal 60 or cereal flakes as a raw material. For the fermentation of white yeast, the raw material for coal spinning is independent of other industries, has a high quality composition and is used in animal husbandry in large numbers for feeding purposes.

HU 203 956 Β

Following the method of enzymatic digestion, the malt slurry or the enzyme preparation and the yeast-free fermentation broth are added to the slurry of the cereal meal after heating to 70-75 ° C, so that the protein content of the cereal raw material is minimized.

Nitrogen for yeast growth is provided during fermentation from inorganic salt and not from degradation products of the protein of the saccharified cereal. This advantage is particularly apparent in U.S. Patent No. 175,538. Hungarian patent, which also starts from a feed grain basis, but fully reveals it.

There is no need to wash or dilute the yeast used during separation, so there is no increase in the amount of effluent at the end of the process.

High heat-demanding plasmolysis prior to separation is not required, since it is not required for killing living cells and recovering dissolved flotation yeast. Plasma lysis of cells occurs during the drying process.

The dense yeast obtained by flotation by air, contains 180 to 250 g / l of dry matter and can be used directly for mixing. thus eliminating the need to concentrate high energy yeast milk.

Partial return of the yeast-free fermentation broth to enzymatic hydrolysis further reduces the amount of wastewater by about 70% compared to conventional processes.

Claims (2)

PATENT CLAIMS 1. A process for the production of protein feed from starchy farm crops and / or cereals by known methods, malt hydrolyzed, reduced solids, filtrated, decanted or otherwise known in the culture medium containing Saccharomyces or Torula or Candida strains, after hydrolysis by mixing the solid residue separated during the preparation of the nutrient medium with the cereal flour and / or cereal flakes, characterized in that the hydrolysis of the starch containing cereal flour and / or cereal starch particles results in a temperature of 60-75 ° C, preferably 70 ° C. and the mixture is kept at this temperature for at least 10 minutes, and the broth obtained during yeast growth is saturated with air at a pressure of ^{2 to} 7 x ¹ x 10 ³ x 10 ² mPa and then for 2 to 10 minutes. After the residence time, the slurry is expanded to atmospheric pressure, the floated yeast pulp is separated off and the resulting components are prepared in a known manner by mixing the components obtained in the desired proportions by mixing in the desired ratio. Process according to claim 1, characterized in that the low solids fermentation broth remaining in the leaching of the dissolved air is partially or completely returned to the hydrolysis.