JP2005270005A - Feed and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide feed of soy sauce lees getting rid of an irritating odor hesitated by livestock, and suppressed in spoilage and in decrease of active ingredients. <P>SOLUTION: The feed is obtained by treating soy sauce less with a water-soluble aliphatic carboxylic acid. The water-soluble aliphatic carboxylic acid comprises at least one kind selected from the group consisting of formic acid, acetic acid, propionic acid, lactic acid, tartaric acid, maleic acid, fumaric acid, malic acid and citric acid. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a feed and a method for producing the same, and more particularly to a technique for recovering and using soy sauce cake, which has been turned into industrial waste, as a feed for livestock and poultry.

  Soy sauce is obtained by using soybeans and wheat as raw materials, fermenting koji mold and fermenting them, and squeezing the ripened moromi, which generates a large amount of soy sauce koji. Soy sauce cake is rich in protein and carbohydrates and is expected to be used as feed for livestock and poultry. However, soy sauce cake has a unique irritating odor in addition to the unique smell of soy sauce, and cannot be used as feed as it is. In the effective use of soy sauce cake, desalination treatment is often performed by washing with water, and the irritating odor also decreases in this desalting process, but even if a large amount of washing water is used, an irritating odor that is still difficult to be suitable for feed tends to remain, There is a problem that some of the active ingredients are also washed out.

As a method for deodorizing soy sauce cake, Patent Document 1 proposes a method of treating soy sauce cake at a high temperature of 100 ° C. or higher. Although this method is excellent in the deodorizing effect, there is a risk of changing the components of the soy sauce cake due to the high temperature treatment.
Japanese Patent No. 2668183

  An object of the present invention is to provide a high-quality feed and a method for producing the same, in which soy sauce koji suppresses the alteration of its components as much as possible and removes a specific irritating odor. In the present invention, soy sauce koji refers to squeezed koji obtained by squeezing aged moromi.

The first of the present invention is a feed obtained by treating soy sauce cake with a water-soluble aliphatic carboxylic acid.
A second aspect of the present invention is a method for producing a feed characterized by adding a water-soluble aliphatic carboxylic acid to the soy sauce cake when the soy sauce cake is dried.

In the feed according to the present invention, the peculiar irritating odor that livestock and poultry dislike is remarkably reduced, so that livestock and poultry can eat it without resistance.
The method for producing a feed according to the present invention is applicable to soy sauce cake that has been desalted, but exhibits a greater effect when applied to soy sauce cake that has not been substantially desalted. In this case, the above-mentioned pungent odor can be selectively and significantly reduced without reducing the active ingredient, and the salt content in the feed provides the necessary salt content for livestock and poultry. In addition, the amount used can be adjusted as part of the formulated feed so as to match the optimum salt content of the entire feed.

As the water-soluble aliphatic carboxylic acid used for the treatment of soy sauce cake in the present invention, any appropriate compound can be used as long as it is water-soluble and is harmless to livestock and poultry. For example, a carboxylic acid that is usually used as a food additive, contained in a food, or used for taking medicines is particularly preferably used. Generally a lower chain or cyclic aliphatic mono-, di- or tricarboxylic acid having a hydroxyl group or the like as desired, specifically, formic acid, acetic acid, propionic acid, lactic acid, tartaric acid, maleic acid, fumaric acid, Malic acid and / or citric acid are preferably used. These ester-forming derivatives are also included.
These are usually used as aqueous solutions. The concentration of the aqueous solution is not particularly limited, and an aqueous solution having an appropriate concentration is used in consideration of dispersion efficiency and drying efficiency. Usually, the optimum concentration is selected from a concentration range of about 0.5 to 20% by weight.

In the present invention, the aqueous solution of the water-soluble aliphatic carboxylic acid described above is added in the soy sauce koji drying treatment step, and the two are mixed to dry and deodorize the soy sauce koji at the same time.
As the heat treatment conditions, a mixing / stirring operation under a combination of a temperature of 100 ° C. or lower and reduced pressure is preferable. More specifically, it is preferable to perform a drying treatment at a temperature of 50 to 85 ° C. and a pressure of 0.001 to 0.05 MPa (megapascal).
The addition timing of the water-soluble aliphatic carboxylic acid to the soy sauce cake is not particularly limited, but it is preferably added when the dehydration of the soy sauce cake progresses and the water content becomes approximately 20% or less, particularly 15% or less.

In brewing soy sauce, in addition to protein amino acid fermentation, complex side reactions such as carbohydrate alcohol fermentation occur and various by-products are produced. This is also the cause of the irritating odor peculiar to soy sauce cake, but since aliphatic carboxylic acids are consumed in the reaction with these by-products, they are dried under reduced pressure to evaporate and remove volatile by-products as much as possible. It is desirable to keep it.
The addition amount of the water-soluble aliphatic carboxylic acid varies depending on the moisture content of the soy sauce cake at the time of addition, but is usually 5% by weight or less, preferably 0.05 to 1% by weight based on the solid content of the soy sauce cake. . Use of an excessive amount impairs economic efficiency, but there is also an adverse effect on feed quality due to evaporation due to drying and the like.

  Although the irritating odor component and the amount contained in the soy sauce cake are not clear, amyl alcohol is presumed to be the main component of the irritating odor component that domestic animals avoid from the characteristics of the odor. Therefore, if amyl alcohol can be removed or modified, the pungent odor should be removed or reduced. Therefore, the odor component can be removed by heating the soy sauce cake to evaporate the amyl alcohol. However, the boiling point of amyl alcohol is as high as 102 to 137 ° C., and high temperature heating is required, and feed components are likely to change at such high temperature heating. In the present invention, it is presumed that amyl alcohol is transformed into an aromatic component by esterification with carboxylic acid such as acetic acid.

  The dryer used for the treatment of the present invention is essentially any dryer that can be heated, mixed and / or stirred under reduced pressure, but is connected to a vacuum pump. In addition, a batch-type vacuum dryer equipped with a rotary stirring blade having a function of scraping an object to be dried pressed against a cylindrical body wall in a cylindrical body having an inner wall as a heat transfer surface is preferable. It is shown in 1. In FIG. 1, 1 is a stirring screw, 2 is a stirring blade, 3 is a raw material inlet, 4 is an evaporating water outlet (a vacuum pump for sucking evaporating steam and a heat exchanger for cooling the steam are attached), 5 Is a product take-out port, 6 is a passage for a heating medium such as heating steam (a jacket part of the dryer), and 7 is an inlet for a heating medium such as heating steam. The stirring blade is composed of a stirring blade having a function of pushing the object to be processed against the cylindrical body wall, which is a heat transfer surface, to enhance the heat transfer effect, and a stirring blade having a function of scraping off the object to be processed adhered to the cylindrical body wall. Is preferred. It is preferable that the stirring blades maintain a distance between them and the cylindrical body wall so that the above functions are sufficiently exhibited. As an example, it is preferable to slide the stirring blade against the heat transfer surface by sliding the stirring blade in the centripetal direction and the centrifugal direction.

  The treatment time varies depending on the scale, moisture content, etc., and the optimum treatment time can be determined by confirming the reduction of the irritating odor, but is usually about 10 minutes to 5 hours.

  The moisture content of the deodorized and dried product is preferably 10% by weight or less, particularly 1 to 10% by weight from the viewpoint of maintaining quality. Powdered charcoal can be added to the deodorized and dried product in order to increase its deodorizing effect. Powdered charcoal has not only a deodorizing action but also an intestinal regulating action and is often mixed with livestock feed. The mixing amount is preferably 0.5 to 0.3% by weight with respect to the feed ingredients. A porous zeolite powder can also be used in the same manner. Furthermore, calcium carbonate powder can be mixed in order to prevent deterioration of the color of the feed due to the addition of powdered charcoal. The mixing ratio of zeolite and / or calcium carbonate is preferably 0.5 to 3% by weight with respect to the feed ingredients.

Hereinafter, the present invention will be described with reference to examples.
Example 1:
The vacuum dryer shown in FIG. 1 was filled with 100 kg of soy sauce cake having a water content of 10% and 9 kg of a 10% aqueous acetic acid solution, and dried under reduced pressure at a temperature of 60 ° C. and a pressure of 0.025 Mpa for 30 minutes. The moisture content of the dried product was 6.0%, and the irritating odor that it had at the beginning was remarkably reduced, and a product full of aroma unique to soy sauce was obtained. When the resulting product was mixed with normal feed and fed to cattle, the cattle ate vigorously without repelling it.

Comparative Example 1:
The soy sauce cake was dried in the same manner as in Example 1 except that an aqueous acetic acid solution was not used. The moisture content of the dried product was 4.0%. The dried product had a slight reduction in the original irritating odor, but it was not sufficient. When the obtained dried product was mixed with normal feed and fed to cattle and pigs, they were not eaten.

Example 2:
Instead of 9 kg of 10% acetic acid aqueous solution used in Example 1, 9 kg of 1% acetic acid aqueous solution was added to and mixed with 100 kg of soy sauce cake having a water content of 10%, and dried under reduced pressure at a temperature of 80 ° C. and a pressure of 0.05 Mpa for 30 minutes. It was. The water content of the dried product was 6.5%. The dried product had a significantly reduced irritating odor and was sufficiently provided with feed quality. When this was fed to cattle and pigs, they showed a strong appetite.

Example 3:
9 kg of 1% formic acid aqueous solution was added to and mixed with 100 kg of soy sauce cake having a water content of 10%, and then dried at a temperature of 60 to 70 ° C. and a pressure of 0.025 to 0.035 MPa for 30 minutes. The moisture content of the dried product was 5.5%. The dried product had sufficient quality as feed.

Example 4:
A vacuum drying treatment was performed under the same conditions as in Example 3 except that 9 kg of a 1% citric acid aqueous solution was used. The moisture content of the dried product was 6.0%, and it was sufficiently provided with feed quality.

Example 5:
Drying under reduced pressure was performed under the same conditions as in Example 3 except that 9 kg of a 1% lactic acid aqueous solution was used. The moisture content of the dried product was 6.7%, and was sufficiently equipped with quality as a feed.

Example 6:
When the feed obtained in Example 1 was mixed with 1% powdered charcoal by weight, the odor was reduced as compared with the feed.

It is a schematic sectional drawing which shows an example of the vacuum dryer used by this invention.

Explanation of symbols

1 Stirring screw 2 Stirring blade 3 Raw material inlet 4 Evaporated water outlet (heat exchanger-vacuum pump)
5 Product outlet 6 Depressurized steam dryer 7 Steam inlet

Claims (9)

  A feed made by treating soy sauce cake with a water-soluble aliphatic carboxylic acid.   The feed according to claim 1, wherein the water-soluble aliphatic carboxylic acid is one or more selected from the group consisting of formic acid, acetic acid, propionic acid, lactic acid, tartaric acid, maleic acid, fumaric acid, malic acid and citric acid.   The feed according to claim 1 or 2, wherein the addition amount of the water-soluble aliphatic carboxylic acid is 0.05 to 1% by weight based on the solid content of the soy sauce cake.   The feed according to any one of claims 1 to 3, wherein the water content is 1 to 10% by weight.   Furthermore, the feed of any one of Claims 1-4 formed by containing 0.5 to 3weight% of powdered charcoal.   The feed according to any one of claims 1 to 5, further comprising 0.5 to 3% by weight of calcium carbonate and / or zeolite powder.   A method for producing a feed, comprising adding a water-soluble aliphatic carboxylic acid to a soy sauce cake when the soy sauce cake is dried.   The method for producing a feed according to claim 7, wherein the drying treatment is performed at 100 ° C or lower and under reduced pressure.   The method for producing a feed according to claim 7 or 8, wherein the drying treatment is performed at 50 to 85 ° C and under a pressure condition of 0.001 to 0.05 Mpa.

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