JP2013102762A - Yeast fermented feed and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To establish yeast fermented feed of high quality which is improved in digestion and absorption with excellent taste, particularly improved in taste for pigs, using bean curd lees.SOLUTION: The yeast fermented feed produced by yeast fermentation of bean curd lees is easily produced by preparing optimum dough, and carrying out not anaerobic fermentation but semi-anaerobic fermentation in order not to cause abnormal fermentation. Further, sweetness is imparted to the dough in order to improve the taste for establishment.

Description

A large amount of okara from soybean processing plants (tofu, fried tofu, soy milk production, etc.) is used as an effective resource. By setting appropriate conditions, fermented feed, palatability and total digestible nutrients In particular, the present invention relates to a method for producing a fermented yeast fermented feed that can easily make a feed for pigs with high palatability.

In recent years, the production scale of factories has been increasing, and okara also has been discharged in large quantities at unit factories. Along with that, most manufacturers have been proceeding with the drying process of okara, but large equipment and running costs are increasing, making it unprofitable.
On the other hand, some small and medium-sized manufacturers use it as it is or feed it as fertilizer, but there are problems, and as a whole, no good treatment method has been found yet.
Okara is a residue from which most of the water-soluble components have been extracted. Although it is rich in crude protein, crude fat, and digestible nutrients, it is rich in fiber and cannot be said to be good in terms of digestion and absorption.
And since okara has a lot of water and the temperature of discharge is high, it is in an environment where heat-resistant bacteria and bacteria are easy to propagate, especially in summer.
When this is applied directly to the feed, it is not uncommon for it to have a bad odor, poor bite, and cause diseases of the digestive system of livestock.
Okara is discharged in Japan as a large amount of food residue of about 500,000 tons per year.

Using okara as a livestock feed has the following problems.
(1) It has a moisture content of 75% to 85% and will not last for a long time.
(2) Since the moisture content is high, handling is not easy.
(3) The taste of livestock is inferior, and it is not preferred to eat, especially pigs.
{Circle around (4)} Since the fiber contains a large amount of fiber, the digestibility is low. Therefore, livestock is liable to cause indigestion, and thus easily causes digestive diseases.

Attempts to effectively use okara have been made for some time. For example, Patent Document 1 proposes that a fermented feed is first used and composted.

Attempts have been made to use defatted soybeans and okara fermented with lactic acid bacteria as feed.
Patent Document 2 proposes a method for producing a fermented feed by lactic acid fermentation of a mixture of okara and a large amount of crushed wheat having phytine-decomposing action.

As seen in Patent Document 3, a method has been proposed in which fermented foods such as beet pulp are added to okara and moisture is adjusted, and then a fiber-degrading enzyme is added to produce a fermented feed that has improved digestibility and palatability Yes.

Lactic acid bacteria are statically cultured in “yu” that can be produced during the production of tofu, added to it, and then statically cultured 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 of fermenting okara with natural yeast and producing a fermented feed by a treatment method that requires 2 to 10 days for the fermentation period.

Patent Document 7 proposes a method of adjusting the pH to 4 to 5, dehydrating water to 77% or less, and performing anaerobic fermentation to silage.
JP-A-8-217585 JP-A-9-14334 JP-A-9-51762 JP-A-2005-261390 JP2006-197809 JP-A-6-169700 JP 59-213366

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

Producing silage from large quantities of okara has already been proposed in the low-cost production method of okara silage, but silage is a product of lactic acid fermentation and naturally has an acid odor and acidity, and is a ruminant. I prefer to eat, but monogastric pigs avoid acidity and acidity and do not eat.
Therefore, it is intended to create a yeast fermented fermented okara that has a high palatability for pigs.
No special equipment is required, the operation is simple, the fermentation is fast, and the product can be stored for a long period of time, providing a method for producing okara yeast fermented feed,
When used as livestock feed, the palatability of pigs and cattle is good, especially the palatability of pigs is remarkable, digestion and absorption are good, nutritional value is high, and a body weight gain effect is obtained.
The present invention intends to provide uses of the feed to the livestock industry, particularly to the pig farming industry.

Means to solve the problem

To solve the above problems, add concentrated feed or potatoes as a moisture regulator to the okara, adjust it, add an appropriate amount of organic acid and glucose, add yeast, and adjust the dough. To do. The above-mentioned problem can be solved by making the adjusted product a semi-anaerobic atmosphere and fermenting it.

The okara used in the present invention is preferably as fresh as possible, and within a few hours after production, the product that has passed 10 hours or more often suffers from rancidity and has a low pH. It also smells. Such okara is not suitable for the intended yeast fermentation.

The PH adjustment used in the present invention suppresses miscellaneous bacterial growth by lowering the PH, and the PH adjuster may be any approved as a feed additive. Since the PH adjustment is slight, even a liquid organic acid may be used. There is no problem.
In order to suppress the propagation of germs, the pH of the dough needs to be 6 or less. On the other hand, if it is 4 or less, yeast fermentation is inhibited, and a sour acid odor is generated, which is not suitable.

In the present invention, the dough moisture of the fermented feed is desirably 60 to 70% by weight, and if it is 60% by weight or less, the cost is increased, and if it is 70% by weight or more, abnormal fermentation is likely to occur. Often, it becomes odorous. Odor and acid odor must be avoided for pig feed.

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

The sugars used in the present invention include glucose and sucrose. Among them, monosaccharide glucose is preferable because it is effectively incorporated as a resource.

As the yeast used in the present invention, it is desirable to use dry yeast in order to avoid complicated handling.
The addition amount is 1% by weight or more with respect to the dough, and it costs less than 0.1% by weight or less, and does not ferment yeast.
Bacterial species require palatability, so baker's yeast is used instead of sake yeast or beer yeast. The following yeast species are used.
Saccharomyces cerevisiae

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

In feed, palatability is also an important factor, especially in pigs. The same applies to okara silage fermented with lactic acid.
On the other hand, sweetness and sweet odor increase the palatability, and the sweet and sweet odor of feed is essential and its weight is large. However, adding a large amount of sugar or the like not only significantly affects fermentation, but is also used as a microbial resource and may not contribute to imparting sweetness. In terms of cost, the economic burden is large.
Accordingly, in order to impart sweetness, it is optimal to use saccharin sodium, a flavoring agent permitted as a feed additive, and to add 0.005% to 0.05% by weight to the dough.

When yeast is fermented from okara, it is easy to propagate the same fungi moth as yeast. To prevent this, it is necessary to make it anaerobic, but making it anaerobic will make silage. So it can not be completely anaerobic.
Therefore, it is necessary to prevent the generation of soot by using a semi-anaerobic state while using 0.3 to 1.5% by weight of calcium propionate as an antifungal agent. However, when used in large quantities, it also inhibits the growth of yeast.
To make a semi-anaerobic condition, remove as much air as possible and then seal it without sealing it completely. Therefore, it is desirable that CO ₂ , ethanol, etc. generated from the system are discharged from the fermentation vessel, but no air enters or leaves.

The necessity and amount of antifungal agent were examined.
4,000 g of okara was collected immediately after production, and the water content from the okara was 75.4%.
600 g of corn cob meal was added to it and mixed well to adjust the water content.
The water content after adjustment was 66.4%.
To this, 3.7 ml of 87% by weight of formic acid, 46 g of glucose, and 25.5 g of yeast were added and mixed uniformly, and each 900 g was put into a 2 L plastic bag, and calcium propionate was added to each a; 2.9 g, b; 8 g, c; 4.9 g, d; 6.4 g, e; 8.3 g, and mixed well.
The mouth was squeezed into a semi-anaerobic state (no new air entered, but the generated carbon dioxide and ethyl alcohol could be discharged) and fermented for 8 days (fermentation temperature 20-29 ° C.).
The result was as follows.

Evaluation of the experimental results Calcium propionate has the effect of preventing wrinkle generation at any added amount. I knew that I had to do it.

In order to improve the palatability of feed, especially for pigs, the addition of sweeteners is indispensable, and the significance of the addition of a sweetener (satsukarin sodium) that is recognized as a feed additive was examined. .
4,600 g of okara was collected immediately after production, and the water content from the okara was 74.4%.
700g of concentrated barley meal was added thereto and mixed well to adjust the water content.
The moisture after adjustment was 67.6%.
To this, 4.2 ml of 87% by weight of formic acid, 53 g of glucose, 29.2 g of yeast, 37.1 g of calcium propionate, and uniformly mixed, put 800 g of each in a 2 L plastic bag, and add saccharin sodium to each of A, B; 0.04 g, c; 0.08 g, d; 0.27 g, e; 0.54 g, f; 0.8 g.
The mouth was tightly squeezed into a semi-anaerobic state (no new air entered, but the generated carbon dioxide and ethyl alcohol could be discharged) and fermented for 14 days (fermentation temperature 18-29 ° C.).
The results were as follows.

Evaluation of experimental results What shows the palatability of pigs is also indicated by a slight addition amount of sweetener (sodium saccharinate), but it is necessary to eat more than 0.03% of the adjusted dough. There was a certain thing.

Claims (9)

A method for producing fermented feed made by adjusting the moisture, pH, sugars, etc. of okara and fermenting yeast in a semi-anaerobic atmosphere. The fermented feed according to claim 1, wherein the moisture content of the fermented dough is adjusted by adding a concentrated feed or rice bran meal to the okara to adjust the moisture content of the dough to 60-70%. Production method. The method for producing a fermented feed according to claim 1, wherein the pH of the adjusted dough is adjusted to 4.0 to 6.0 using formic acid or fumaric acid. The method for producing a fermented feed according to claim 1, wherein glucose is added in an amount of 0.1 to 2% by weight based on the adjusted dough and used as a yeast resource. The method for producing a fermented feed according to claim 1, wherein 0.1-2% by weight of dry yeast is used with respect to the adjusted dough. The method for producing a fermented feed according to [1], wherein a high-sensitivity sweetener, Satsukarin, is added to the adjusted dough in an amount of 0.005 to 0.05% by weight. The method for producing a fermented feed according to claim 1, wherein 0.1 to 1.5% by weight of calcium propionate as an antifungal agent is added to the adjusted dough. The method for producing a fermented feed according to claim 1, wherein the fermentation apparatus uses a flexible container bag or a plastic bag in an interior container. The method for producing a fermented feed according to claim 1, wherein the fermentation period is 4 days at 25 ° C to 35 ° C and about 14 days at 5 ° C to 25 ° C.