JP2012055295A - Method for producing bean curd refuse silage of low initial cost - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing fermented feed from soybean lees (bean curd refuse) easily at a low cost in large amounts.SOLUTION: This method for producing the fermented feed includes making the most suitable dough in order to easily make bean curd refuse silage through lactic acid fermentation of bean curd refuse, and adjusting to inhibit abnormal fermentation such as butyric acid fermentation, and also putting the adjusted dough into a vacuum condition followed by fermenting it under an anaerobic atmosphere.

Description

A fermented feed that makes it possible to easily produce excellent silage by setting appropriate conditions, using okara that is produced in large quantities (same weight as soybean) from a soybean processing plant. Production method.

For a long time, okara has been used as a edible flower as a mustard flower, but it has been made edible. On the other hand, in recent years, the production of factories has increased in scale, the output per factory has increased remarkably, and the processing has been difficult. As a result, it has been increasingly treated as industrial waste.
Okara is a residue from which most of the water-soluble components have been extracted, and as a livestock feed, it contains crude protein, soluble nitrogen-free matter, and crude ash, but it has a lot of crude fibers, and in terms of digestion and absorption, I had a problem.
Okara is rich in moisture and has a high temperature at the time of discharge. Therefore, it is in an environment where heat-resistant bacteria and various germs are likely to grow, and is easily rotted in a storage tank, which is a source of bad odor.
When this is applied directly to the feed, it is not only rare to have a bad diet, but it can also cause diseases of the digestive system of livestock. Okara is discharged about 500,000 tons annually in Japan, and a small part of it is used as livestock feed. On the other hand, using Okara with a moisture content of about 80%, installing a dryer and using expensive energy,
It is dried and used as feed or fungus bed, fertilizer, food, etc., but it is not worth the expense. Some are incinerated.

The problems when using okara as livestock feed are as follows: (1) The moisture content is high, it does not last long and stable supply is difficult. (2) It is difficult to handle as livestock feed because of its high water content. (3) Because it contains a lot of fiber, livestock is prone to indigestion. (4) The nutritional value is low as it is.

Attempts to effectively use okara have been made for some time. For example, Patent Document 1 proposes to make a fermented feed first and compost it.

Attempts to use defatted soybeans and fermented okara with lactic acid bacteria as feed, for example, in Patent Document 2, lactic acid fermentation of a mixture of okara and a large amount of pulverized wheat crushed material Has proposed a method for producing a fermented feed.

As shown in Patent Document 3, a method for producing a fermented feed with increased digestibility and palatability has been proposed by adding fiber-degrading enzymes after adjusting the moisture and adding moisture such as beet pulp to okara. Yes.

Lactic acid bacteria are statically cultured in [yu] that can be produced in the production of tofu, added to it, and then incubated for 24 hours. Thereafter, Patent Document 4 proposes a fermented feed made by a method of filtering fermented okara.

Patent Document 5 proposes a method of covering okara with a mixture of baker's yeast and glucose, attaching a valve function valve, fermenting alcohol, and keeping okara for a long time.

Patent Document 6 proposes a method for fermenting okara with natural yeast, and a fermentation method that requires a fermentation period of 2 to 10 days and a fermented feed.
JP-A-8-217585 JP-A-9-14334 JP-A-9-51762 JP-A-2005-261390 JP2006-197809 JP-A-6-169700

  And so on. However, these methods have not been put into practical use yet because special devices are required, the operation is complicated and troublesome, and the cost is high due to the large amount of raw materials used.

An object of the present invention is to prepare a silage feed by fermenting okara with lactic acid, and an object of the present invention is to provide a method for easily and inexpensively providing a large amount.
In particular, it does not require special equipment, is easy to operate, and the product creates a method for producing okara silage that can be stored for a long period of time. When used for livestock feed, it has good palatability and digestion. The absorption is good, the nutritional value is high, the effect of gaining weight is obtained, and the meat quality can be improved, and the application of the feed to the livestock industry is to be provided.

Means to solve the problem

In order to solve the above problems,
Concentrate feed or salmon is added to the okara as a moisture regulator, and after adjusting, the appropriate amount of organic acid and glucose are added, and lactic acid bacteria are further added to prepare the dough. The above problem can be solved by subjecting the prepared product to a vacuum state and anaerobic fermentation.

The okara used in the present invention is preferably as fresh as possible, and it should be within a few hours after production, and after 10 hours or more, rancidity occurs, PH decreases, and a rotting odor occurs. Such okara is not suitable for the intended lactic acid fermentation.

The PH adjusting agent used in the present invention is preferably a solid organic acid, but fumaric acid is suitable among them because it is necessary to select from among feed additives.

In the present invention, the water content of the entire silage raw material is desirably 60 to 70% by weight, and if it is 60% or less, the cost is increased and lactic acid fermentation is delayed. If it becomes 70% by weight or more, not only the finished silage becomes sticky and difficult to handle, but also butyric acid fermentation occurs, and soot is often generated on the surface.

Okara moisture regulators used in the present invention include beet pulp meal, bran, rice bran, corn cob meal and the like. On the other hand, concentrated feeds include corn, grain sorghum, wheat, barley, rye, brown rice, and soybeans. Among these, it must be easy to obtain, stable and inexpensive. Therefore, it is preferable to use corn cob meal for potatoes and barley meal for concentrated feed.

The saccharides used in the present invention include glucose and sucrose, and among them, monosaccharide glucose is preferable.

The lactic acid bacterium used in the present invention is originally held by okara itself, but it is desirable to select and adopt a homo-type lactic acid bacterium from a commercial product so that the fermentation proceeds rapidly.
The addition amount is 0.01% to 0.05% by weight to the dough. However, it is desirable to select from the following homotypes.
Lactobacillus acidophilus
Lactobacillus delbrueckii
Lactobacillus brevis
Lactobacillus curvatus
Lactobacillus plantarum
Lactobacillus casei
Lactobacillus rhhamnosus

Hereinafter, the present invention will be described in more detail with reference to examples, but it goes without saying that the method of the present invention is not limited to these examples.

本実験で使用した生地はおから（水分含量７５．６％）に対し大麦ミール（水分含量９．７％）を重量比で１５％加え混合したものであり、その結果調製後の水分は６９．９％であつた。
実験結果の評価Okara is a waste for tofu makers and is often placed in a poor environment, and only fresh food is not necessarily used as raw material. Yes.
Therefore, in order to carry out lactic acid fermentation stably, it is necessary to control the pH within a narrow range of 6.0 to 6.5, since the initial pH is appropriately lowered, and if it is lowered more than necessary, lactic acid fermentation is inhibited. There is.

The dough used in this experiment was prepared by adding 15% by weight of barley meal (water content 9.7%) to okara (water content 75.6%), and as a result, the water content after preparation was 69. 9%.
Evaluation of experimental results

There are many factors that affect lactic acid fermentation, but it is important to adjust the pH at the initial stage of making the dough. If the pH is lowered, lactic acid bacteria will not grow, and there is an appropriate PH range that should be introduced into that range. is required.

実験結果の評価Since water-soluble components from okara have been removed, there are almost no adherent saccharides in okara.
Therefore, it is necessary to supplement the nutrient source of lactic acid bacteria.
The water after mixing and adjusting 15.0% barley meal (water content 9.7%) to okara (water content 76.0%) was 67.5%.
After adjusting the water content, fumaric acid was added, and the pH after the preparation was 6.06.
The amount of water, pH, and adjusted glucose added was examined.

Evaluation of experimental results

From the viewpoint of PH after fermentation on the 4th, everything is completely lactic acid fermented. However, those without or with little glucose swell significantly. The one that swelled vigorously is one that has undergone a lot of heterolactic fermentation, so 0.1% to 1% should be added to the dough and homolactic fermentation should occur.

According to the feed science (edited by Hiroshi Morimoto, Yokendo p403), it can be judged whether or not lactic acid fermentation can be performed by PH. PH = 4.1 or less

実験結果の評価Okara (water content 75.6%) is 12.5% barley meal (water content 9.7%) by weight and mixed well to prepare the dough. The water content after preparation is 68.4%.
The dough after moisture adjustment is adjusted by adding 1% glucose and 0.05% fumaric acid by weight. Dispense 500g each into an oxygen-impermeable plastic bag.
It is then vacuumed in stages and sealed under each gravity.

Evaluation of experimental results

If it is not vacuumed at all, that is, if it is not anaerobic, it will rupture or significantly expand.
Production of okara silage

総合点と等級は次のように定められている。
１００〜８１点；優 ８０〜６１”；良 ６０〜３１”；可 ３０〜０”；劣
須藤博士の評価法で評価するとこのサイレージは優となる。Okara is added with 15% by weight of barley meal as a moisture regulator and mixed to make the moisture of the dough 68%.
To this, 0.05% by weight of fumaric acid, 1.0% by weight of glucose and 0.02% by weight of lactic acid bacteria are added as a pH adjuster, and the mixture is uniformly mixed and stirred.
This is packed in 500 kg in a double layer flexible container bag, vacuumed by attaching a vacuum cleaner to the interior, vacuumed, and tightly sealed. This is stored at 30 ° C. for 4 days. As a result, okara silage is completed.
The finished product was as follows.

The overall score and grade are determined as follows.
100-81 points; excellent 80-61 "; good 60-31"; acceptable 30-0 "; this silage is excellent when evaluated by Dr. Insudo's evaluation method.

The invention's effect

In the present invention, as described above, low-cost feed such as barley meal or corn cob meal is added to the water to adjust the water, and then glucose of lactic acid bacteria, a pH adjusting agent, and lactic acid bacteria are added to the mixture, and the mixture is thoroughly mixed and stirred. Turn into. The dough thus adjusted is evacuated, sealed, and fermented in an anaerobic state.
Fermentation takes about a week, depending on the temperature.
It does not require any special equipment and does not require difficult operations, and it can be fermented with lactic acid in a short time by simply adding the additive to the okara, and an excellent silage with good palatability can be obtained.

Schematic illustration of filling the adjusted okara dough in a flexible container bag and creating a vacuum

Okara is added with 15% by weight of barley meal as a moisture regulator and mixed to make the moisture of the dough 68%.
To this, 0.05% by weight of fumaric acid, 1.0% by weight of glucose and 0.02% by weight of lactic acid bacteria are added as a pH adjuster, and the mixture is uniformly mixed and stirred.
500 kg of this is packed in a double layer flexible container bag, vacuumed by attaching a vacuum cleaner to the interior, vacuumed, and tightly sealed. This is stored at 30 ° C. for 4 days. As a result, okara silage is completed.
The finished product was as follows.

Claims (7)

Manufacture of fermented feed that makes silage by adjusting lactic acid fermentation in an anaerobic atmosphere by adjusting moisture, PH, sweetened sugar, etc., in the processing of soybean (tofu production, fried tofu production, etc.) Method. Okara keeps good moisture and temperature, so it is difficult to make excellent silage as it is. The method for producing a fermented feed according to claim 1, wherein the moisture content of the whole dough is adjusted to 60 to 70% by adding a thick feed or a meal of moss. The method for producing a fermented feed according to claim 1, wherein the pH of the dough is adjusted to 6.0 to 6.5 using fumaric acid in order to prevent abnormal fermentation and spoilage. The method for producing a fermented feed according to claim 1, wherein glucose is added to the dough in an amount of 0.1 to 1% by weight and used as a resource for lactic acid bacteria so that the fermentation can be performed quickly and normally. The method for producing a fermented feed according to claim 1, wherein the fermentation is carried out by adding homo-type lactic acid seed bacteria in order to perform fermentation smoothly. A method for producing a fermented feed in which the adjusted dough is subjected to anaerobic fermentation in a vacuum state. The fermentation period is such that the pH of the dough becomes 4.1 or less, and the fermentation temperature is about 4 days at 25 ° C. to 35 ° C. and about 12 days at 10 ° C. to 25 ° C. A method for producing a fermented feed.

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