JP2685706B2 - Method for removing oligosaccharides from soybean meal - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for removing oligosaccharides contained in soybean meal contained in soybean meal used as a raw material of feed for livestock and feed for aquaculture.

[0002]

2. Description of the Related Art Recently, in the fields of livestock and aquaculture,
With soaring raw material costs for feed ingredients and an increase in unstable supply factors, soybean meal that is cheap and can be stably supplied in place of skimmed milk powder, which is an expensive imported raw material, and sardine, which has a large unstable supply factor. Has been attempted to be used as a raw material.

However, since soybean meal contains about 10% of oligosaccharides such as sucrose, raffinose and stachyose, which are growth inhibitors of livestock and fish, soybean meal is left untreated and is used as livestock feed or fishery products. It was unsuitable to use as a feed for aquaculture. It is known that when soybean meal containing oligosaccharides is given, calves and piglets in one of the feeding stages cause diarrhea and die in severe cases, and the growth of farmed fish such as yellowtail in the other. Is also known to be greatly hindered.

Therefore, in order to utilize soybean meal as a raw material for livestock feed and aquaculture feed, the contained oligosaccharides must be removed.

[0005]

In the past, however, the only method of removing oligosaccharides from soybean meal was to wash the soybean meal with an alcohol or an acid.

This method of removing soybean meal with alcohol or acid is too costly to process.
That is, if the soybean meal is obtained by washing the soybean meal with an alcohol or an acid, cost and labor are required to recover the alcohol and the acid.

Then, as a result of intensive studies by the present inventors, it was found that the malt sugar in the soybean meal can be removed by koji-making in which the soybean meal is fermented by using koji mold.

Koji making using this koji mold is shown in FIGS. 4 and 5.
In order to show each manufacturing step in, in the middle of the production process of conventional soy sauce and miso, these conventional koji making, the removal of oligosaccharides in soybean meal like the present invention. It is not intended but for the purpose of producing protein and starch degrading enzymes such as soybeans, wheat and white rice.
It took a very long time of ~ 72 hours, and in the case of miso, it was 40 to 50 hours.

[0009] Further, the koji making of soy sauce and miso could not remove oligosaccharides at all because starchy substances such as crushed wheat and rice were added to grow koji mold. That is, even if the oligosaccharides in the soybean meal could be removed, saccharification and decomposition of the starchy matter such as crushed wheat and rice occurred, and oligosaccharides such as glucose were produced.

The present invention has been made in view of these points, and can easily remove oligosaccharides in soybean meal within a short period of time, and decomposes foods in soybean meal after koji-making. The activity of the can be maintained high, it is possible to obtain a soybean meal suitable for feed, etc., it can be carried out by using the koji making device used in the koji making process such as conventional soy sauce, It is an object of the present invention to provide a method for removing oligosaccharides from soybean meal at low cost.

[0011]

In order to achieve the above object, the method for removing oligosaccharides in soybean meal of the present invention, the soybean meal in the soybean meal by inoculating the soybean meal simple substance by inoculating koji mold It is characterized by removing oligosaccharides.

[0012]

According to the present invention, the soybean meal simple substance is inoculated with koji mold, and the soybean meal is fermented to make koji, so that the oligosaccharides in the soybean meal can be reliably and quickly obtained. It can be removed by decomposition.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS.

Explaining along the steps of FIG. 1, first, the soybean meal is steamed. The soybean meal can be steamed in a batch system or a continuous system depending on the production purpose.

By subjecting this soybean meal, an antigenic substance such as glycinin and β-conglycinin, which is a growth-inhibiting component other than oligosaccharides contained in soybean meal and has a problem in a raw state, trypsin inhibitor, urease,
It is possible to inactivate hemagglutinin and the like.

After the soybean meal after steaming has been cooled, the method of the present invention is carried out.

That is, the soybean meal simple substance that has been steamed is inoculated with the seed koji consisting of koji mold at a predetermined weight ratio and mixed until both are uniform.

Then, the mixture is put into a koji making device,
The soybean meal is fermented with koji mold while keeping it heated at 28 to 30 ° C., and koji making is carried out until the oligosaccharides in the soybean meal are sufficiently removed.

Thereafter, the soybean meal made from koji is dried and then pulverized to obtain a pulverized soybean meal from which oligosaccharides have been removed, to obtain a product such as a feed for livestock and a raw material for aquaculture feed.

The reduction states of sucrose, raffinose and stachyose, which are oligosaccharides in the large meal after the start of koji making, are as shown in Table 1 and FIG.

[0021] From Table 1 and FIG. 2, the raffinose was completely removed 18 hours after the start of koji making. After 22 hours, the contents of sucrose and stachyose were reduced to about 0.18% and 0.24%, respectively, to about 1/20 or less of the initial amount, and 0.009% and 0.1% respectively in the final product. Has been reduced to As described above, the soybean meal produced according to the present practical example has the oligosaccharides removed to a state where there is no problem even when it is used as a raw material for feed for livestock and feed for aquaculture.

The reason why such a large effect of removing oligosaccharides is exhibited is that in the present invention, only soybean meal is inoculated with Aspergillus for fermentation.

Therefore, in the present invention, the time from inoculation of seed koji to the end of koji making can be suppressed to a short time of 30 hours or less, and compared with the conventional koji making during the production process of soy sauce or the like. , The koji making time can be greatly shortened.

Table 2 and FIG. 3 show the increasing states of the activity of various degrading enzymes in soybean meal after the start of the koji making. The activity of this degrading enzyme was measured based on the enzyme titer (U / g / hr) in soybean meal. Here, the enzyme titer (enzyme activity) is an index for knowing the breeding state of the koji mold, and the enzyme titer of 1 U refers to a substance that gives a product equivalent to 1 μg of tyrosine in 60 minutes. Therefore, the higher the enzyme titer value, the higher the activity of each enzyme.

[0025] From Table 2 and FIG. 3, the proteases (pH 3.0) and (pH 6.0), which are protein degrading enzymes, had an initial amount of 1414 (U / g / h) until 20 hours after the start of koji making.
r) and 891 (U / g / hr) about 2.8 times and about 7.0 times linearly, and then increased at a larger increase rate to 8009 after 30 hours respectively.
(U / g / hr) and 12195 (U / g / hr), then further increased to 13192 (U / g) when dried.
/ Hr) and 15760 (U / g / hr).

Therefore, in the present invention, the time from the inoculation of the seed koji to the end of the koji making can be suppressed to a short time within 30 hours from the viewpoint of the activity of the degrading enzyme. Further, since the soybean meal produced by the method of the present invention has a very high activity of the degrading enzyme, in order that the degrading enzyme may assist the decomposition of feed etc. in the body even after being ingested by livestock and cultured fish. , It becomes more digestible feed.

Further, in the present invention, the koji-making apparatus used in the conventional production of soy sauce or the like can be used as it is, and it is not necessary to produce a production-based apparatus.
It is highly versatile.

Further, as compared with the conventional method for producing soy sauce or the like, the method of the present invention is simpler in production since the steps before and after koji making are reduced.

The present invention is not limited to the above embodiment, but can be modified as necessary. For example, the soybean meal after the koji making may be directly used as a raw material for animal feed or aquaculture feed without drying, and the conditions for carrying out each step may be changed.

[0030]

As described above, since the method for removing oligosaccharides from soybean meal of the present invention is constituted and acts, the oligosaccharides in soybean meal can be easily removed within a short time. It is possible to maintain a high activity of a food degrading enzyme in soybean meal after koji, and obtain soybean meal suitable for feed etc., and moreover, koji making used in the koji making process such as conventional soy sauce. It can be implemented by using the device, and the cost is very low.

[Brief description of the drawings]

FIG. 1 is a process diagram showing one embodiment of a method for removing oligosaccharides from soybean meal according to the present invention.

FIG. 2 is a diagram showing a reduced state of oligosaccharides in large meal after the start of koji making according to the present invention.

FIG. 3 is a diagram showing the increased state of degrading enzymes in large lees after the start of koji making according to the present invention.

FIG. 4 is a process diagram showing a conventional method for producing soy sauce.

FIG. 5 is a process diagram showing a conventional method for producing miso.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification number Office reference number FI technical display location A23K 1/18 102 A23K 1/18 102A (56) Reference JP-A-54-98355 (JP, A, JP ) JP-A-49-30586 (JP, A) JP-A-48-26978 (JP, A)

Claims (1)

(57) [Claims] 1. A method for removing oligosaccharides from soybean meal, which comprises removing the oligosaccharides from the soybean meal by inoculating the soybean meal simple substance with koji mold to make koji.