JP2010051186A - Silkworm pupa malt and method for producing the same and utilization of silkworm pupa malt - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for using Aspergillus oryzae to improve the insect smell, oil-and-fat oxidization smell of silkworm pupas, to provide a pet food, feed, or seasoning using the silkworm pupa mold and having good palatability, and to provide a method for producing the same. <P>SOLUTION: Silkworm pupas or their mixture with grains as raw materials are inoculated with Aspergillus oryzae and subjected to a solid fermentation to produce the silkworm pupa malt improved in the insect smell, oil-and-fat oxidization smell. In addition, the high enzymatic actions, such as protease activity, of the silkworm pupa malt are utilized to produce degraded silkworm pupa proteins. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a bag and a method for producing the same, and the use of the bag. More specifically, the present invention suppresses insect odor caused by growing gonococci on cocoons, improves the preference for pets, livestock, etc., and a method for producing the same, and uses the cocoons and cocoons obtained. And a method for producing the same.

  Although salmon is a highly nutritious material containing about 50% protein and about 30% lipid, it is currently used only as a fishing bait. However, in experiments using cats, it has been reported that even food containing approximately 50% persimmons shows very good palatability (see Non-Patent Document 1).

  Pet food is made mainly from meat such as birds, pigs, and cattle, but considering the recent global food resource depletion situation, it is not used separately from resources that compete with humans. Utilization of resources is also considered important. According to Non-Patent Document 1, 100% bait food was unpopular with cats. Furthermore, if the palatability of cats and dogs can be enhanced, it can be used widely as pet food, livestock, and fish feed. In order to increase the preference of moths to pets such as dogs and cats and livestock, it is considered essential to improve insect odor and enhance taste of moths. Furthermore, it should also be noted that in ancient times, insect food was routinely used in humans (see Reference 1). For example, in the New Testament, Matthew 3: 4 has the following statement: “John was wearing a camel's hair, wearing a leather bandage on his waist, and eating strawberries and wild nectar.” Even today, many people live on the hunger line. . When considering securing future food resources, it is also important to consider the availability of insects for food.

  By the way, the use of koji mold is a technology unique to Japan, and it is a well-known fact that it is used in the production of sake, shochu, soy sauce and miso. Generally, cereals such as rice, wheat, barley, and soybean are used as the koji-producing medium. And the koji manufacturing technique which uses only fish meat and grains, or a fish meat as a culture medium, and the manufacturing technique of the seasoning using the obtained barley koji and a fish koji are also proposed (refer patent document 1 and patent document 2).

  However, there has been no report so far on the cocoon making technique using insect raw materials such as cocoons as a medium.

The cocoon is an insect resource that is produced as a by-product in the production of silk and is easy to recover along with the processing of the cocoon. Although cocoons are rich in protein and fat and are highly nutritious, repelling the presence of insects and the presence of a peculiar insect odor are obstacles when considering use as pets and livestock feed. ing. If such a problem of moths is solved and can be modified to a state with little insect odor and high taste, moths, which are currently unused by-products, can be effectively used as pets and livestock feed. If pet food and livestock feed can be produced from resources that do not compete with humankind, it will eventually contribute to securing human food resources.
JP 2005-261350 A JP 2005-261349 A The wisdom of insects that humans learn-The mysterious series of nature I didn't know, Hajime Ogogo Tokyo University of Agriculture and Technology Press 2008

  The inventors of the present invention have repeatedly studied effective utilization of feed such as straw that has not been widely used in the past and has been substantially discarded, from the viewpoint of effective utilization of natural resources and waste disposal. It was. Then, a method for producing koji by growing koji mold on koji was studied. As a result, it was found that by examining the species of Aspergillus or the like, such as the water condition of the medium, the culture temperature condition, etc., it was found that the Aspergillus was sufficiently grown and the specific insect odor possessed by the moth was also reduced. It was also found that when the persimmon is further maintained under certain conditions, a decomposition solution with very good taste can be obtained by the reaction of various enzymes retained by the koji mold. This may be due in part to the production of peptides and amino acids by the degradation of the koji protein by the koji mold protease. As a result, we were able to develop a manufacturing technology for raw materials that can be used as pet food, livestock feed, and eventually food materials for humans.

  Then, based on these new facts, the present invention has as its main object to provide a moth that has substantially no insect odor and a method for producing the same using the moth.

  Another object of the present invention is to provide a feed or a decomposed product with very good taste using the obtained koji.

  The cocoon according to the first invention of the present invention is characterized in that the cocoon is used as a culture medium, and after the moisture adjustment, the gonococcus is inoculated and cultured.

  The cocoon according to the second invention of the present invention is characterized in that a cereal mixed with cereal is used as a culture medium, and after inoculation with gonococcus and cultivated after moisture adjustment.

  In the rice bran according to the second aspect of the present invention, the cereal may be composed of at least one of rice, barley and wheat.

  Moreover, in the straw according to the second aspect of the present invention, the mixing ratio of straw and cereal can be substantially the same in weight.

  In the method for producing koji according to the third aspect of the present invention, koji or a mixture of koji and cereal is used as a medium, the water content is adjusted so that the water content is 20 to 60%, and koji molds are inoculated and cultured. It is characterized by that.

  The feed according to the fourth invention of the present invention is characterized by containing 1% to 80% of the solids obtained by the method for producing straw according to the third invention.

The decomposition product of the soot according to the fifth invention of the present invention is obtained by decomposing and aging in the presence of salt or alcohol without adding soot powder to the soot obtained by the method for manufacturing soot according to the third invention. It is characterized by that.
The soot decomposition product according to the fifth aspect of the present invention may be a liquid in one embodiment.

  In the cocoons according to the first and second inventions of the present invention, moths are produced by growing gonococci using moths with a strong insect odor as a medium. It is possible to enhance the preference for other livestock. The obtained koji can be used as it is as a raw material for producing pet food, feed and the like.

  In the method for producing koji according to the third invention of the present invention, koji or a mixture of koji and cereal is used as a medium, water is adjusted so that the water content is 20 to 60%, and koji molds are inoculated and cultured. As a result, the growth of Aspergillus oryzae and the insect odor of the raw material moth can be effectively reduced, and the cocoon that has been discarded can be used effectively. Effective utilization of natural resources and waste treatment It is particularly effective from the viewpoint of.

  The feed according to the fourth invention of the present invention is an unused natural resource because it contains 1% to 80% of the solids obtained by the method for producing straw according to the third invention. Can be used as pet food and livestock feed. The present invention can also contribute to securing food resources for creatures including human beings, pets and livestock.

  The decomposition product of the soot according to the fifth invention of the present invention is obtained by decomposing and aging in the presence of salt or alcohol without adding soot powder to the soot obtained by the method for manufacturing soot according to the third invention. By utilizing the protease, oxidase, lipase, etc. possessed by Aspergillus oryzae, the cocoon is decomposed and aged under suitable conditions for a certain period of time to produce peptides, amino acids, or amine compounds by oxidase. A material with further improved palatability can be obtained by decomposition or the like.

  Hereinafter, embodiments of the present invention will be specifically described.

  First, the cocoon used in the present invention can be used as an undried product or a dried product, but the dried product is more convenient in terms of storage and processing. The koji can be used as a koji-making medium as it is, but a kneaded powder having a certain particle size distribution is suitable as a koji-making material.

  Moreover, as cereal used by this invention, if it can be used as a general cereal, it can be used, and there is no restriction | limiting in particular. Examples of common cereals include rice, barley (barley, bare barley), buckwheat, straw, straw, onion, sesame, and wheat.

  Aspergillus oryzae that is a filamentous fungus for producing solid koji used for producing the koji of the present invention is a microorganism belonging to the genus Aspergillus, such as Aspergillus sojae, Aspergillus oryzae And Aspergillus saitoi and Aspergillus awamori. Only one type of these koji molds may be used, but a plurality of types may be mixed. These koji molds are commercially available from soy sauce producers for the production of soy sauce, sake, shochu, miso, and the like.

  The method for producing the solid koji is not particularly limited as long as it is usually carried out by a method used in the production of soy sauce koji, miso or the like.

Next, the manufacturing method of the cocoon which suppressed the insect odor of this invention is demonstrated.
When using cereals with rice cake as a medium, polished rice and polished white wheat are immersed in water for 1 hour to overnight, usually 2 to 6 hours, and then drained for several hours. By such an operation, the grain normally contains 30 to 60% moisture.

  Next, koji is added to make a koji-making medium. The straw is usually dried and crushed. Although it may be used undried, the powder that has been heated and dried and then crushed powder is suitable for preservation on the medium of the koji mold. Add rice flour to the soaked, drained milled rice, milled bare wheat, etc. In some cases, no cereals may be used and only wheat flour may be used as the medium.

  Moreover, although the water content of the koji-making medium raw material can be between 20% and 60%, among them, the water content of 35-60% is effective for the growth of Aspergillus and the insect odor of the raw material koji. . Moreover, it can be used as a raw material for koji-making medium by adjusting the moisture without immersing polished rice and polished white wheat as it is or by mixing with pulverized undried immersion. Even in this case, the water content is optimal for the reduction of insect odor and the growth of Aspergillus oryzae.

  The medium thus prepared may be inoculated with koji molds, but is sterilized by heating in order to prevent contamination by bacteria during koji making. Sterilization conditions are basically based on heating at 120 ° C. for 15 minutes in an autoclave. The conditioned medium is inoculated with the koji mold. In a small-scale experiment, 1 platinum ear spore is inoculated from the stock strain slant. Subsequently, the mycelium is grown by maintaining the temperature at about 30 ° C. for 2 to 7 days, preferably 3 to 4 days. At that time, the medium is mixed well once or several times a day so that the bacteria grow uniformly.

  Thus, according to the present invention, a moth with reduced insect odor can be obtained. The obtained salmon has improved palatability for dogs, cats and livestock, and can be used as a raw material for producing pet foods and livestock feed.

  In addition, by utilizing the enzyme activities of protease, oxidase, lipase, etc. contained in koji, koji is decomposed and matured at about 45 ° C. for 1 to 1.5 months in the presence of sodium chloride and ethanol, free amino acids from the raw protein. By the purification of the peptide and the decomposition of the off-flavor amine compound, a decomposition solution with good aroma can be obtained. The decomposition solution thus obtained can be used as a raw material for pet food and livestock feed, and also has a possibility as a food material for humans.

  The protease activity of koji obtained by the method of the present invention was calculated by measuring the enzyme activity of a filtrate obtained by extracting koji with a buffer solution having a pH of 7.0 and filtering it. In addition, 1 unit of neutral protease activity (U) refers to what gives a product equivalent to 1 μg of tyrosine in 60 minutes.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in more detail, this invention is not limited to these Examples.

After 3 g of 70% polished wheat was immersed in water overnight, it was drained for 4 hours. To this was added 3 g of sputum powder and mixed, and then placed in an Erlenmeyer flask with a volume of 200 ml, and sealed with a silicon stopper at 120 ° C. for 30 minutes. As a comparative example, a medium containing only 3 g of polished barley was similarly put into a 200 ml Erlenmeyer flask and sterilized by heating.
This was inoculated with 1 platinum ear of Aspergillus soya spores for soy sauce cake and cultured at 30 ° C. for 3 days. From the first day of culture, both showed good hyphal growth. Ten times the amount of buffer solution was added to the koji obtained after 3 days of culture and extracted for 5 hours. Solid-liquid separation was performed, and the enzyme activity of the obtained filtrate was measured to calculate the protease activity of koji. The protease activity per 1 g of koji added with koji was 120,000 units. On the other hand, the protease activity of wheat straw obtained in the comparative example was 5,000 units per gram of straw. The insects obtained from the moths were almost free of insect odors and odors, and the preference for cats and dogs was greatly improved.

After 3 g of 70% polished rice was immersed in water overnight, it was drained for 4 hours. To this was added 3 g of sputum powder and mixed, and then placed in an Erlenmeyer flask with a volume of 200 ml, and sealed with a silicon stopper at 120 ° C. for 30 minutes.
As a comparative example, a medium containing only 3 g of polished rice was similarly put into a 200 ml Erlenmeyer flask and sterilized by heating.
This was inoculated with 1 platinum ear of Aspergillus soya spores for soy sauce cake and cultured at 30 ° C. for 3 days. From the first day of culture, both showed good hyphal growth. Ten times the amount of buffer solution was added to the koji obtained after 3 days of culture and extracted for 5 hours. Solid-liquid separation was performed, and the enzyme activity of the obtained filtrate was measured to calculate the protease activity of koji. The protease activity per 1 g of koji added with koji was 120,000 units. On the other hand, the protease activity of the rice bran obtained in the comparative example was 6,000 units per gram of bran. The insects obtained from the moths were almost free from insect odors and odors, and the preference for cats and dogs was greatly improved.

  After 5 g of tap water was added to 10 g of koji powder and mixed well, it was put into a 200 ml Erlenmeyer flask and sterilized by heating at 120 ° C. for 15 minutes. This was inoculated with 1 platinum ear of Aspergillus soya spores for soy sauce cake and cultured at 30 ° C. for 3 days. From the first day of the culture, the mycelium grew well. Ten times the amount of buffer solution was added to the koji obtained after 3 days of culture and extracted for 5 hours. Solid-liquid separation was performed, and the enzyme activity of the obtained filtrate was measured to calculate the protease activity of koji. The protease activity per gram of straw was 100,000 units. The insects obtained from the moths were almost free of insect odors and odors, and the preference for cats and dogs was greatly improved.

  A pet food was prototyped using 50% of the koji obtained in Example 1, and the remaining koji blood, chicken fillet, wheat flour, onion flour, various extracts and vitamins. As a comparative example, a pet food using 50% sputum powder was prototyped. Using cats, we compared their preference as food. The pet food using cocoons was very superior in terms of palatability compared to the pet food using cocoon powder.

  50 g of koji powder, 7 g of koji, and 70 g of sodium chloride were added to 500 g of tap water to make moromi. This was decomposed and aged at 40 ° C. for one month. During the first week of decomposition, the moromi was mixed well once a day. After that, moromi was stirred once or twice a week. The moromi was filtered to obtain 300 ml of filtrate. The filtrate was sterilized by heating at 80 ° C. for 30 minutes and then filtered to obtain 280 ml of filtrate. The analysis values of the obtained soot decomposition solution were 1.5% total nitrogen, 0.7% formol nitrogen, and 15% sodium chloride. It had good palatability and taste and was suitable as a raw material for pet food and feed.

  As described above, according to the present invention, straw can be produced using straw as a medium raw material. In addition, using this cocoon, it is possible to provide not only pet food and livestock feed but also a seasoning material for humans as a material with improved insect odor and enhanced taste.

Claims (9)

  A koji with high protease activity, characterized in that koji is used as a medium, inoculated with koji mold after moisture adjustment, and cultured.   A koji with a high protease activity, characterized in that a koji mixed with cereal is used as a culture medium, inoculated with koji mold after moisture adjustment, and cultured.   The cereal according to claim 2, wherein the cereal comprises at least one of rice, barley and wheat.   The straw according to claim 2, wherein a mixing ratio of straw and cereal is substantially the same in weight.   A method for producing koji, characterized in that koji or a mixture of koji and cereal is used as a medium, the water content is adjusted to 20 to 60%, the koji mold is inoculated and cultured.   The method for producing koji according to claim 5, wherein the moisture of the medium of koji or a mixture of koji and cereal is adjusted to a moisture content of 35 to 60%.   6. The method for producing koji according to claim 5, wherein the moisture-adjusted medium is heat sterilized.   A feed comprising 1% to 80% of the solid matter obtained by the method according to claim 5. 6. A decomposition product of a koji, which is obtained by decomposing and aging in the presence of sodium chloride or alcohol without adding a koji powder to the koji obtained by the method according to claim 5.