JP4763333B2 - Method for producing plant main diet and soaking liquid for plant main diet production - Google Patents

Description

  The present invention relates to a method for producing a plant main diet and an immersion liquid for producing a plant main diet.

  Conventionally, it has been known that when sugarcane, which is a raw material, is squeezed in a factory that produces sugar, brown sugar, or the like, bagasse as a by-product after squeezing is produced.

  This bagasse is composed of substances that are difficult to decompose, such as cellulose and lignin, and it is difficult to make effective use at low cost. .

  In addition, corn stalks produced as a by-product after cultivating corn are as hard as bagasse and are used as soil conditioners by mixing them with soil, but there are special advantages. It was hard to say.

  In this way, the plant main body such as bagasse and corn stalk is consumed in a small amount compared to the production amount of main products such as sugar and corn. Yes.

  On the other hand, since the plant principal contains components rich in fibers such as cellulose and hemicellulose, it is considered that it can be used as an effective feed.

Therefore, there is known a method for producing fermented bagasse feed in which bagasse, which is one of the plant heads, is treated with an alkali and lactic acid bacteria are propagated to improve palatability and cattle prefer to eat (for example, Patent Document 1).
Japanese Unexamined Patent Publication No. 7-231754

  However, in the above-described method for producing fermented bagasse, a process for subjecting the plant stem to an alkali treatment is required, and the operation becomes complicated, so that it cannot be easily produced.

  In addition, because the fermented pods containing fermented lactic acid bacteria and nutrients are fermented in an alkali-treated plant chief, the fermenting means covers the plant chief with a plastic sheet or packs it in a flexible bag. It has frequently occurred that rot bacteria present in the air are enclosed at the same time, and the rot bacteria rot before the fermenter is sufficiently fermented.

  Furthermore, since the plant-treated plants treated with alkali must be covered with a plastic sheet or packed in a flexible bag, large equipment is required to produce a large amount of fermented feed, and a large amount of fermented feed is inexpensive. It was difficult to manufacture.

  Moreover, the shipping state is not achieved unless many processes are performed, and it is not easy to produce the product in a short time.

  In order to solve the above-mentioned problems, in the immersion liquid for producing the mainstay feed of the present invention, lactic acid bacteria are cultured in a mixed solution in which 1 to 10 parts by volume of water is mixed with 1 part by volume of molasses, The pH was 3-5.

  Moreover, in the manufacturing method of the vegetable main body feed of this invention, the immersion process which immerses a plant main body in the liquid mixture containing molasses, water, and lactic acid bacteria, and having pH 3-5, and the predetermined time was immersed And a drying step of drying the water content of the plant main body to 5 to 45% by weight.

  Furthermore, the lactic acid bacteria include Lactobacillus plantarum.

  In the immersion liquid for producing the plant main diet according to claim 1, lactic acid bacteria are inoculated into a mixed solution in which 1 to 10 parts by volume of water is mixed with 1 part by volume of molasses, and the pH of the mixed solution is 3 to 5 The lactic acid bacteria were cultured until

  Therefore, even when spoilage bacteria present in the air are mixed in the dipping solution for producing the plant main diet, it can be a dipping solution for producing the plant main diet that can prevent the growth of spoilage bacteria as much as possible. Since no equipment is required for hermetically wrapping the bag, the manufacturing cost can be reduced.

  Moreover, in the manufacturing method of the plant main body feed of Claim 2, lactic acid bacteria are culture | cultivated with the liquid mixture which mixed 1-10 volume parts water with respect to 1 volume part of molasses, and pH of the said mixed liquid is 3-3. The plant chief was soaked in the soaking solution for producing the plant chief feed 5 for a predetermined time, and then the water content of the plant chisel was set to 5 to 45% by weight.

  Therefore, lactic acid bacteria can be fermented without rotting the plant stem, and by adjusting the water content of the plant stem to 5 to 45% by weight, fermentation can be continued even after product shipment. It can be in a state that can be shipped in a short time.

  Furthermore, in the method for producing a plant main diet according to claim 3, the lactic acid bacteria include Lactobacillus plantarum.

  Therefore, the plant stem can be favorably fermented with lactic acid bacteria.

  The present invention relates to a plant main diet in which lactic acid bacteria are inoculated into a mixed solution obtained by mixing 1 to 10 parts by volume of water with respect to 1 part by volume of molasses, and the lactic acid bacteria are cultured until the pH of the mixed solution reaches 3 to 5. A soaking liquid for production, a soaking step for soaking a plant chief for a predetermined time in the soaking liquid, and a drying method for drying the soaked plant chisel to a moisture content of 5 to 45% by weight. Is to provide.

  Here, the plant principal stem is a stem of a plant belonging to the family Gramineae, and particularly refers to a stem of the genus Sugaraceae and / or a stem of the genus Cornaceae.

  Usually, a mixture of plant stem and molasses is very mixed with various microorganisms adhering to bagasse due to the presence of a large amount of nutrients around the plant stem. The situation is prone to corruption.

  Such a plant main diet does not only reduce the palatability as a feed, but also causes a poor physical condition of livestock due to spoilage bacteria when the plant main plant has decayed.

  According to this method, it is possible to produce a stable and highly palatable plant meal without corrupting the plant meal.

  That is, the present invention immerses the plant chief in an immersion liquid having a pH of 3 to 5 to prevent the growth of spoilage bacteria, and the immersion liquid protects the plant chief from spoilage bacteria and is anaerobic. By maintaining the state, fermentation by lactic acid bacteria is promoted.

  In more detail, many of the spoilage bacteria that hinder the production of plant-preferred feed are difficult to grow under acidic conditions, while lactic acid bacteria that promote the fermentation of plant-powder show good growth under acidic conditions Therefore, it is possible to prevent the rot of the plant head and at the same time promote the fermentation.

  Moreover, since the plant principal is immersed in the immersion liquid, the plant principal during fermentation is isolated from the air, and it is not necessary to provide packaging for keeping the plant principal in an anaerobic state. Costs and labor can be reduced.

  The plant stem after being immersed for a predetermined time is preferably dried so that the water content is 5 to 45% by weight.

  As a result, the hard skin contained in the plant stem can be softened to the extent that it can be fed as feed, and the fermentation with lactic acid bacteria can be continued even after drying due to the water and molasses remaining in the plant stem. be able to.

  Therefore, since it is possible to ship the plant meal as a product without waiting for the plant meal to completely ferment, the production time of the plant meal can be drastically reduced.

  Moreover, the ratio of molasses and water in a liquid mixture is made into the addition ratio of 1-10 weight part of water with respect to 1 weight part of molasses.

  If the concentration of molasses in the mixture is too high, the growth of lactic acid bacteria slows down due to the effect of osmotic pressure, and if the concentration of molasses is too low, the growth of lactic acid bacteria slows down due to lack of nutrients. The molasses concentration is such that it can grow well.

  By the way, in the case of producing a feed using bagasse as a plant chief, molasses contained in the immersion liquid is one of by-products generated when sugar is produced from sugarcane, like bagasse. That is, both molasses and bagasse are derived from sugar cane.

  Therefore, it is considered that bacteria capable of fermenting bagasse can grow well even in the presence of molasses, whereas bacteria difficult to grow in the presence of molasses may not be able to ferment bagasse.

  Therefore, the addition of molasses to the mixed solution has the effect of promoting the growth of bacteria capable of fermenting bagasse and, in addition, trapping bacteria that cannot ferment bagasse.

  Moreover, the lactic acid bacteria used in order to ferment a plant chief can perform favorable fermentation by using Lactobacillus plantarum (Lactobacillus plantarum).

  Since Lactobacillus plantarum is a lactic acid bacterium collected from plants, it is suitable for lactic fermentation of plant chief, and has a relatively high ability to produce lactic acid. It is effective in preventing spoilage caused by microorganisms other than the intended purpose.

  Since the plant main diet produced in this way shows high palatability in livestock, it is possible to expand the consumption of surplus plant main stock generated as a by-product.

  Further, the plant main diet according to the present invention can also be used for the purpose of promoting the growth of cattle rumen (first stomach bag). That is, about 50 to 200 g of calf for 4 to 5 months of age and about 500 g per day for cattle of about 6 to 28 months of age (when shipped) can be used. It is possible to improve the digestibility by promoting the development of the cattle, and also to keep the growth of cattle well.

  Hereinafter, the present invention will be described in more detail by way of examples. However, the scope of the present invention is not limited by the following examples at all, and the following examples are illustrative in order to more specifically explain the present invention. It is described in. Therefore, the present invention can be construed as including all improvements, changes and the like without departing from the gist of the present invention.

  Example 1 shows an example in which bagasse is used as a raw material for plant main diet. According to Example 1, after the bagasse is exposed to the mixed solution in advance and sufficiently infiltrated with the components of molasses, the lactic acid bacteria are easily grown to the inside of the bagasse fiber by being further immersed in an immersion liquid containing lactic acid bacteria. Can be. In addition, the work flow in Example 1 is shown in FIG.

  First, the bagasse is shredded to a desired size (step S11). The length to be shredded here is preferably 10 cm or less when the subject to which the plant main diet is fed is an adult cow, and is preferably 5 cm or less when the subject is a calf. By setting it as such length, a cow can make it easy to ingest plant main diet.

  Here, bagasse is a compressed rice cake produced as a by-product when sugar-containing liquid is squeezed from sugarcane in the sugar-making process. Including things. Moreover, this bagasse also has a moisture content of about 40 to 50% by weight and is in a dry state.

  It should be noted that sugar mills and the like may squeeze sugarcane before squeezing, so step S11 may be omitted if the bagasse obtained from the sugar factory has already been shredded.

  Next, a liquid mixture of water and molasses is prepared (step S12). The mixing ratio of water and molasses in the mixed solution is preferably 1 to 10 parts by volume of water per 1 part by volume of molasses, more preferably 2 to 4 parts by volume of water per 1 part by volume of molasses. It is better to mix.

  If less than 1 part by volume of water is mixed with 1 part by volume of molasses, the viscosity of molasses will make the mixture difficult to penetrate into bagasse, and if more than 10 parts by volume of water is mixed, the concentration of molasses will be dilute. As a result, the molasses component incorporated into the bagasse fiber is reduced, and the growth rate of lactic acid bacteria in the bagasse fiber is slowed.

  The water used for the mixed liquid is not particularly limited, such as tap water or well water, but is preferably water having a low viable cell count so that it can be drunk. By reducing the number of viable bacteria in the water used for the mixed solution, it is possible to prevent spoilage due to bacteria other than the intended purpose and to supply sanitary feed to livestock.

  In addition, the temperature of water used in the mixed solution is not particularly limited, but is preferably 20 to 100 ° C, more preferably 30 to 100 ° C. When the water temperature is less than 20 ° C., the viscosity of molasses increases during preparation of the mixed solution, making dissolution difficult.

  Moreover, the molasses used for a liquid mixture is preferably the molasses obtained as a residual liquid after sugar crystals are precipitated from a squeezed concentrate such as sugar cane during the sugar making process. The molasses component analysis table used in Example 1 is shown in Table 1.

  In Example 1, a mixed solution in which 45 kg of tap water at 30 ° C. and 15 kg of molasses shown in Table 1 were mixed was prepared in a 100-liter plastic container.

  Next, the prepared liquid mixture of water and molasses is allowed to penetrate into bagasse. (Step S13).

  Here, the penetration of the mixed solution into the bagasse may be performed by immersing the bagasse in a container containing the mixed solution, but may also be performed by spraying the mixed solution on the bagasse.

When the bagasse is soaked in the mixed solution for penetration, it is preferable that the bagasse does not float and stay on the water surface. That is, since the liquid mixture contains molasses (specific gravity 1.39 g / cm ³ ), it has a specific gravity greater than at least water, but the specific gravity of bagasse is about 0.3 g / cm ³ , so it is put into the liquid mixture Thus, the bagasse floats and stays above the mixed solution.

  For this reason, bagasse suspended at the top of the liquid mixture is wrapped with a fine net, for example, and a weight is set inside the liquid mixture, or a bag containing the liquid mixture is provided with a stirrer etc. Stirring is preferably performed so as to convect.

  Although the immersion time of bagasse in the mixed solution is not particularly limited, it is preferably 1 to 4 hours, and more preferably 2 to 3 hours. If the immersion time in the mixed solution is less than 1 hour, the components of the mixed solution do not sufficiently penetrate into the bagasse fiber, and the penetration of the components of the mixed solution does not progress so much even after 4 hours. Efficiency will fall.

  On the other hand, when infiltration is performed by spraying the mixed liquid on bagasse, the mixed liquid may be sprayed in the form of raindrops or mist by a shower or the like. Penetration into the mixed solution by spraying does not require a tank for immersing bagasse in the mixed solution, so it can reduce the cost required for facilities for producing plant feed, and the amount of mixed solution to be used Can be reduced.

  In this Example 1, a weight of 6 kg bagasse wrapped with a net was added and put into the prepared 60 l mixed liquid.

  Next, the bagasse immersed in the mixed solution is taken out from the mixed solution and drained (step S14). Here, draining means removing the excess liquid mixture while leaving the components of the liquid mixture in the bagasse.

  In Example 1, the bagasse immersed in the mixed solution was taken out while being wrapped with a net, and drained by pressing from the net.

  Next, a liquid mixture of water, molasses and lactic acid bacteria is prepared in a container having an appropriate capacity and strength, and an immersion liquid is prepared with a pH of 3 to 5 by fermentation with lactic acid bacteria (step S15).

  The mixing ratio of water and molasses in the immersion liquid is preferably 1 to 10 parts by volume of water per 1 part by volume of molasses, more preferably 2 to 4 parts by volume of water per 1 part by volume of molasses. It is better to mix.

  If the amount of water mixed with 1 part by volume of molasses is less than 1 part by volume, the growth of lactic acid bacteria will be hindered due to the high concentration of molasses. This is considered to be caused by the fact that the osmotic pressure of the immersion liquid is higher than that of lactic acid bacteria.

  In addition, when more than 10 parts by volume of water is mixed, the concentration of molasses becomes dilute, and the nutrient source for lactic acid bacteria is reduced, so that sufficient fermentation cannot be performed.

  The water used for the dipping solution is not particularly limited, such as tap water or well water, but is preferably water having as few viable bacteria as can be drunk. By reducing the number of viable bacteria in the water used for the mixed solution, inhibition of fermentation of lactic acid bacteria by bacteria other than the intended purpose can be prevented, and sanitary feed can be supplied to livestock.

  In addition, the temperature of the water used for the immersion liquid is not particularly limited, but is preferably 20 to 40 ° C, and more preferably 30 to 40 ° C. When the water temperature is less than 20 ° C., the viscosity of molasses increases during preparation of the immersion liquid, making it difficult to dissolve, and workability deteriorates.

  Moreover, since there exists a possibility that lactic acid bacteria may die if it exceeds 40 degreeC, when using the water of the temperature exceeding 40 degreeC, after adding the lactic acid bacteria after setting the temperature of a liquid mixture to 40 degrees C or less, pH is 3-3. It is preferable to prepare an immersion liquid by culturing until 5 is achieved.

  Further, the molasses used in the immersion liquid is preferably molasses obtained as a residual liquid after the sugar crystals are precipitated from the juice concentrate such as sugar cane in the sugar making process, as in the molasses shown in Step 12.

  In this step S14, when the pH is set to 3 to 5, the pH may be set to 3 to 5 only by lactic acid produced by fermentation of lactic acid bacteria, and an acid such as lactic acid is separately added to the pH adjusting agent. The pH may be adjusted to 3 to 5 by adding as follows. The pH adjusting agent is not particularly limited as long as it does not deviate from the purpose of feed use, such as inhibiting the growth of lactic acid bacteria or having toxicity to animals.

However, as the number of living lactic acid bacteria present in the immersion liquid increases, the number of lactic acid bacteria attached to the bagasse feed also increases. Therefore, the pH is preferably 3 to 3 with lactic acid produced by fermentation of the lactic acid bacteria added to the mixed liquid. 5 and more preferably an immersion liquid having a pH of 3 to 5 and a viable count of lactic acid bacteria contained in the immersion liquid of 10 ⁷ to 10 ⁸ cfu / ml.

  In this Example 1, an immersion liquid prepared by mixing 45 kg of 30 ° C. tap water, 15 kg of molasses shown in Table 1 and Lactobacillus plantarum in a 100-liter plastic container is prepared. did.

  Next, the bagasse is immersed in the prepared immersion liquid to perform an immersion process (step S16).

  It is preferable that the bagasse is immersed in the immersion liquid so that the bagasse does not float and stay on the water surface.

That is, since the liquid mixture contains molasses (specific gravity 1.39 g / cm ³ ), it has a specific gravity greater than at least water, but the specific gravity of bagasse is about 0.3 g / cm ³ , so it is put into the immersion liquid. Thus, the bagasse floats and stays above the immersion liquid.

  Therefore, the bagasse floating on the top of the immersion liquid is wrapped with a fine net, for example, and the weight is set inside the liquid mixture, or the bagasse is placed in the liquid mixture by installing a stirrer etc. in the container containing the immersion liquid. Stirring is preferably performed so as to convect.

  In this way, by allowing bagasse to be immersed in the immersion liquid, lactic acid bacteria can be uniformly permeated into the bagasse fibers.

  Moreover, since the immersion liquid in which the lactic acid bacteria have sufficiently propagated is in a state in which microorganisms other than the target are difficult to propagate, it is possible to reliably prevent the decay of bagasse during the immersion process.

  The immersion time of bagasse in the immersion liquid is not particularly limited, but is preferably 12 to 48 hours, and more preferably 24 to 36 hours. If the immersion time in the mixed solution is less than 12 hours, the lactic acid bacteria do not sufficiently penetrate into the bagasse fiber, and there is a possibility that spoilage may occur from the portion that has not penetrated. Moreover, although fermentation for 48 hours or more may be performed, since osmosis | permeation to the bagasse of lactic acid bacteria does not advance so much, work efficiency will fall.

  In Example 1, a bagasse after draining 9 kg wrapped with a net was attached with a weight and poured into the prepared 60 l immersion liquid, and the immersion process was performed for 24 hours.

  Next, the bagasse dipped in the immersion liquid is taken out from the immersion liquid and drained (step S17). Here, the liquid removal means removing excess immersion liquid while leaving the immersion liquid components in the bagasse. By performing the liquid removal, in the next drying step, the bagasse taken out from the immersion liquid can be easily handled and dried easily.

  In Example 1, the bagasse immersed in the immersion liquid was taken out while being wrapped with a net, and the liquid was removed by pressing from the net.

  Next, a bagasse feed is obtained through a drying process for drying the drained bagasse (step S18).

  Drying of bagasse in the main drying step is preferably performed so that the moisture content of the bagasse is 5 to 45% by weight, and more preferably performed so that the moisture content of the bagasse is 30 to 40% by weight. .

  Making the bagasse moisture content less than 5% by weight not only wastes fuel and time required for drying, but also the lactic acid bacteria adhering to the bagasse after drying work over time to allow fermentation and aging. It will be an obstacle to doing. Moreover, since the bagasse fiber hardens with a decrease in the water content, it can be a cause of reducing the palatability of the bagasse feed to livestock.

  Moreover, when the moisture content of bagasse exceeds 40% by weight, there is a possibility that bacteria, molds, and the like that cause spoilage grow.

  Moreover, the drying method of bagasse after liquid removal is not specifically limited, Various drying methods, such as sun drying and hot air drying, are applicable.

  In Example 1, sanitary, soft and highly palatable bagasse feed can be produced by drying the bagasse after dehydration by sun drying to a moisture content of 30% by weight.

  And by putting this bagasse feed in an airtight bag etc. and making it deaerated, the bagasse feed can be shipped dramatically in a short time, and until it is used as feed, the bagasse feed Can be aged.

  Next, the procedure performed in Example 2 is shown in FIG. In Example 2, the production of a plant main diet using corn stalks as the plant main plant is shown. The plant stem used in the present embodiment may be a corn stalk immediately after harvesting corn, and even a dead corn stalk can produce a plant stem feed. In addition, although there is a part which performs the same operation as Example 1, it demonstrates redundantly.

  First, the stalk and leaves of corn are squeezed under pressure (step S21). In particular, since the inside of the corn stalk is sponge-like, the stalk of squeezed corn can be easily penetrated by the immersion liquid described later, and the immersion time of the immersion process can be shortened.

  On the other hand, since the liquid obtained by squeezing has a sugar content of about 4%, it may be given to livestock as part of the feed, or may be added to the immersion liquid according to the present invention.

  Further, when the corn stalks and leaves are withered or dried, this step S21 can be omitted.

  Next, the corn stalk is shredded to a desired size (step S22). The length to be shredded here is preferably 10 cm or less when the subject to which the plant main diet is fed is an adult cow, and is preferably 5 cm or less when the subject is a calf. By setting it as such length, a cow can make it easy to ingest plant main diet.

  Then, 3 to 10 parts by volume of water is mixed with 1 part by volume of molasses to prepare a mixture (step S23), and this mixture is infiltrated into the corn stalks and leaves (step S24).

  Here, the infiltration of the mixed liquid into the corn stalk may be performed by immersing the corn stalk in a container containing the mixed liquid, but may be performed by spraying the mixed liquid onto bagasse. good.

  When the corn stalk is immersed in the mixed solution for penetration, it is preferable that the corn stalk does not float and stay on the water surface.

  On the other hand, when infiltration is performed by spraying the mixed solution on the corn stalk, the mixed solution may be sprayed in the form of raindrops or mist by a shower or the like. The permeation into the mixed solution by spraying does not require a tank for immersing the corn stalk in the mixed solution, so the cost required for the equipment for producing the plant mainstay feed can be reduced and the mixed solution to be used The amount of can be reduced.

  Next, a liquid mixture of water, molasses and lactic acid bacteria is prepared in a container having an appropriate capacity and strength, and an immersion liquid is prepared with a pH of 3 to 5 by fermentation with lactic acid bacteria (step S25).

  The mixing ratio of water and molasses in the immersion liquid is preferably 1 to 10 parts by volume of water per 1 part by volume of molasses, more preferably 2 to 4 parts by volume of water per 1 part by volume of molasses. It is better to mix.

  If the amount of water mixed with 1 part by volume of molasses is less than 1 part by volume, the growth of lactic acid bacteria will be hindered due to the high concentration of molasses. This is considered to be caused by the fact that the osmotic pressure of the immersion liquid is higher than that of lactic acid bacteria.

  In addition, when more than 10 parts by volume of water is mixed, the concentration of molasses becomes dilute, and the nutrient source for lactic acid bacteria is reduced, so that sufficient fermentation cannot be performed.

  The water used for the dipping solution is not particularly limited, such as tap water or well water, but is preferably water having as few viable bacteria as can be drunk. By reducing the number of viable bacteria in the water used for the mixed solution, inhibition of fermentation of lactic acid bacteria by bacteria other than the intended purpose can be prevented, and sanitary feed can be supplied to livestock.

  In addition, the temperature of the water used for the immersion liquid is not particularly limited, but is preferably 20 to 40 ° C, and more preferably 30 to 40 ° C. When the water temperature is less than 20 ° C., the viscosity of molasses increases during preparation of the immersion liquid, making it difficult to dissolve, and workability deteriorates.

  Moreover, since there exists a possibility that lactic acid bacteria may die if it exceeds 40 degreeC, when using the water of the temperature exceeding 40 degreeC, after adding the lactic acid bacteria after setting the temperature of a liquid mixture to 40 degrees C or less, pH is 3-3. It is preferable to prepare an immersion liquid by culturing until 5 is achieved.

  Further, the molasses used in the immersion liquid is preferably molasses obtained as a residual liquid after the sugar crystals are precipitated from the juice concentrate such as sugar cane in the sugar making process, as in the molasses shown in Step 12.

  In this step S25, when the pH is set to 3 to 5, the pH may be set to 3 to 5 only by lactic acid produced by fermentation of lactic acid bacteria, and an acid such as lactic acid is separately added to the pH adjusting agent. The pH may be adjusted to 3 to 5 by adding as follows. The pH adjusting agent is not particularly limited as long as it does not deviate from the purpose of feed use, such as inhibiting the growth of lactic acid bacteria or having toxicity to animals.

However, as the number of living lactic acid bacteria present in the immersion liquid increases, the number of lactic acid bacteria adhering to the plant main diet increases. Therefore, it is preferable to adjust the pH with lactic acid produced by fermentation of lactic acid bacteria added to the mixed liquid. The immersion liquid is 3 to 5, more preferably, the pH is 3 to 5, and the number of viable lactic acid bacteria contained in the immersion liquid is 10 ⁷ to 10 ⁸ cfu / ml.

  In this Example 2, an immersion liquid prepared by mixing 45 kg of tap water at 30 ° C., 15 kg of molasses shown in Table 1 and Lactobacillus plantarum into a 100-liter plastic container is prepared. did.

  Next, a corn stalk is immersed in the prepared immersion liquid, and an immersion process is performed (step S26).

  The soaking is preferably performed so that the stalk of corn floats and does not stay on the water surface.

That is, since the liquid mixture contains molasses (specific gravity 1.39 g / cm ³ ), it has a specific gravity at least larger than that of water, but the specific gravity of corn stalk is about 0.3 g / cm ³ . The stem will float and stay on top of the immersion liquid.

  Therefore, the corn stalk floating above the immersion liquid is wrapped with a fine net, for example, and the corn stalk is placed in a container containing the immersion liquid by placing a weight in the liquid mixture. Stirring is preferably performed so that the mixture is convected.

  In this way, by allowing the corn stalk to be immersed in the immersion liquid, lactic acid bacteria can be uniformly infiltrated into the fiber.

  Moreover, since the immersion liquid in which the lactic acid bacteria have sufficiently propagated is in a state in which microorganisms other than the target are difficult to propagate, it is possible to reliably prevent corn stalks from decaying during the immersion process.

  The time for immersing the corn stalk in the immersion liquid is not particularly limited, but is preferably 1 to 4 hours, and more preferably 2 to 3 hours. If the immersion time in the mixed solution is less than 1 hour, the lactic acid bacteria do not sufficiently penetrate into the inside of the fiber, and there is a possibility that spoilage may occur from the portion that does not penetrate. Moreover, although fermentation for 4 hours or more may be performed, since osmosis | permeation of lactic acid bacteria does not advance so much, work efficiency will fall.

  In Example 2, a corn stalk of 15 kg drained with a net was attached with a weight, and the corn stalk was poured into the prepared 30 liter immersion liquid, and the immersion process was performed for 3 hours.

  Next, the corn stalk immersed in the immersion liquid is taken out of the immersion liquid and drained (step S27). In this case, draining means removing excess immersion liquid while leaving the components of the immersion liquid in the corn stalk. By performing the liquid removal, in the next drying step, the corn stalk taken out from the immersion liquid can be easily handled and dried.

  In Example 2, the corn stalk immersed in the immersion liquid was taken out while being wrapped with a net, and the liquid was removed by pressing from the net.

  Next, a plant main diet is obtained through a drying process of drying the corn stalk that has been drained (step S28).

  The drying in this drying step is preferably performed so that the water content of the corn stalk is 5 to 45% by weight, and more preferably 30 to 40% by weight.

  Setting the water content to less than 5% not only wastes fuel and time required for drying, but also the lactic acid bacteria adhering to the dried corn stalk work over time to ferment and mature It becomes an obstacle. Moreover, since the fiber of the corn stalk hardens with a decrease in the water content, it may cause a decrease in the palatability of the plant main diet for livestock.

  In addition, if the moisture content of the dried corn stalk exceeds 40% by weight, there is a risk that fungi and mold that cause rot will grow.

  Moreover, the drying method of the corn stalk after drainage is not specifically limited, Various drying methods, such as sun drying and hot air drying, can be applied.

  In Example 2, the corn stalk after dewatering was dried with hot air using a rotary kiln type dryer to dry the water content to 30% by weight. In this way, a sanitary, soft and highly palatable plant main diet can be produced in a short time.

  Moreover, by putting the plant main diet in an airtight bag or the like and degassing it, the plant main diet can be shipped dramatically in a short time, and until it is used as feed It is possible to ripen the plant main diet for a while.

It is the flowchart which showed the step which manufactures a plant main diet. It is the flowchart which showed the step which manufactures a plant main diet.

Claims (3)

An immersion liquid for production of plant main diet, wherein lactic acid bacteria are cultured in a mixed solution in which 1 to 10 parts by volume of water are mixed with 1 part by volume of molasses, and the pH of the mixed solution is 3 to 5. Lactic acid bacteria are cultured in a mixed solution in which 1 to 10 parts by volume of water are mixed with 1 part by volume of molasses, and the plant main ingredient is prescribed in the soaking liquid for producing the main ingredient of the plant main ingredient that has a pH of 3 to 5. A method for producing a plant main diet, which is soaked for a period of time, and then the water content of the plant main diet is 5 to 45% by weight. The said lactic acid bacteria contain a Lactobacillus plantarum, The manufacturing method of the plant main diet of Claim 2 characterized by the above-mentioned.

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