JP5503142B2 - Foods using "Awamori Distilled Squeeze" and its deodorizing treatment equipment - Google Patents
Foods using "Awamori Distilled Squeeze" and its deodorizing treatment equipment Download PDFInfo
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- JP5503142B2 JP5503142B2 JP2008327595A JP2008327595A JP5503142B2 JP 5503142 B2 JP5503142 B2 JP 5503142B2 JP 2008327595 A JP2008327595 A JP 2008327595A JP 2008327595 A JP2008327595 A JP 2008327595A JP 5503142 B2 JP5503142 B2 JP 5503142B2
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Treatment Of Sludge (AREA)
- Feed For Specific Animals (AREA)
Description
本発明は、「泡盛蒸留圧搾粕」を利用した食材及びその脱臭処理装置、特に、機能性および嗜好性に優れ、なお且つ摂取した人・動物の排泄物の臭気を好適に低減させることが可能な「泡盛蒸留圧搾粕」を利用した食材及びその脱臭処理装置に関する。 INDUSTRIAL APPLICABILITY The present invention is a food material using “Awamori Distilled Squeeze” and its deodorizing apparatus, in particular, excellent in functionality and palatability, and can suitably reduce the odor of ingested human / animal excrement. The present invention relates to a foodstuff using “Awamori Distilled Squeeze” and its deodorizing apparatus.
沖縄県の特産品として全国的に広く知られている泡盛は、蒸した米に黒麹菌を加えて一定期間保管して「こうじ米」を作り、次にその「こうじ米」に水と酵母を加え「もろみ」を生成し、次いでその「もろみ」を発酵させ、発酵した「熟成もろみ」を単式蒸留機で蒸留することにより得られる。その蒸留の過程では、残留物（副産物）として、水分含量が約９５％である固液の「泡盛もろみ粕」が生成される。そして、その「泡盛もろみ粕」を圧搾・濾過すると、健康食品として広く知られている「泡盛もろみ酢」が得られる。ところで、この「泡盛もろみ粕」から「泡盛もろみ酢」を圧搾・濾過した後に残る固形の残渣は、「泡盛蒸留圧搾粕」と呼ばれ、その水分含量は約４０％で、人・動物の健康に有効な栄養・機能性成分が豊富に含まれている。
ところが、この「泡盛蒸留圧搾粕」は臭気があまりに強烈であるという特性を有している。図７は、イヌにおける無処理の「泡盛蒸留圧搾粕」の嗜好性試験を示す写真である。この試験は、「市販の飼料」（日本ヒルズ・コルゲート(株)の「サイエンス・ダイエット」）と「泡盛蒸留圧搾粕」を80：20に配合した混合飼料を２匹の供試犬に与え、その混合飼料に対する供試犬の反応（いわゆる「食べっぷり」）を観察した時の写真である。写真から分かる通り、結果は、２匹の供試犬とも、その混合飼料を全く摂取しなかった。なお、この写真では示されてはいないが、他の４匹の供試犬についても全く摂取しなかったという同様な結果が得られた。このように、「泡盛蒸留圧搾粕」は、供試犬の飼料の一部に含む場合であっても供試犬が摂取することができない程臭気が強烈である。「泡盛蒸留圧搾粕」は、人・動物の食品または食材に添加しても人・動物が摂取することが困難であることから、沖縄県では、「泡盛もろみ酢」の製造過程で発生する、年間当たり約４万トンの「泡盛蒸留圧搾粕」の大部分が、何も利用されることなく産業廃棄物として処理されている。
ところで、臭気を取り除く方法として、種々の脱臭方法が提案されている。その一つに微生物を利用した生物脱臭法が知られている（例えば、特許文献１、特許文献２および特許文献３を参照。）。この生物脱臭法は微生物に臭い（の成分）を分解させる方法である。微生物を担持する形態によっては、土壌脱臭法、あるいは充填塔式生物脱臭法とも呼ばれている。
Awamori, which is widely known nationwide as a special product of Okinawa Prefecture, adds black koji mold to steamed rice and stores it for a certain period of time to make “Koji rice”. Next, water and yeast are added to the “Koji rice”. In addition, "Moromi" is produced, then the "Moromi" is fermented, and the fermented "Aged Moromi" is distilled by a single-type distiller. In the course of the distillation, a solid-liquid “Awamori Moromi Koji” having a water content of about 95% is generated as a residue (byproduct). Then, when the “Awamori Moromi Miso” is pressed and filtered, “Awamori Moromi Vinegar” widely known as a health food is obtained. By the way, the solid residue remaining after squeezing and filtering "Awamori Moromi Vinegar" from this "Awamori Moromi Miso" is called "Awamori Distilled Squeeze", its water content is about 40%, and it is healthy for humans and animals Contains abundant nutritional and functional ingredients.
However, this “Awamori Distilled Squeeze” has a characteristic that the odor is too intense. FIG. 7 is a photograph showing a palatability test of untreated “Awamori Distilled Squeeze” in dogs. In this test, two test dogs were given a mixed feed containing 80:20 "commercial feed"("ScienceDiet" by Nippon Hills Colgate Co., Ltd.) and "Awamori Distilled Squeeze". It is a photograph when observing the reaction of the test dog to the mixed feed (so-called “eating”). As can be seen from the picture, the results were that none of the two test dogs consumed the mixed feed. Although not shown in this photograph, similar results were obtained in that the other four test dogs were not ingested at all. As described above, “Awamori Distilled Squeeze” has such a strong odor that the test dog cannot take it even if it is included in a part of the feed of the test dog. “Awamori Distilled Squeeze” occurs in the manufacturing process of “Awamori Moromi Vinegar” in Okinawa because it is difficult for humans and animals to ingest even if it is added to human or animal food or ingredients. Most of the 40,000 tons of “Awamori Distilled Squeeze” per year is treated as industrial waste without any use.
By the way, as a method for removing odor, various deodorizing methods have been proposed. One of them is a biological deodorization method using microorganisms (see, for example, Patent Document 1, Patent Document 2, and Patent Document 3). This biological deodorization method is a method for causing microorganisms to decompose odors (components thereof). Depending on the form in which the microorganism is supported, it is also called the soil deodorization method or the packed tower type biological deodorization method.
「泡盛蒸留圧搾粕」の臭気成分は酵母および黒麹菌で「もろみ」を発酵する際に菌体外へ排出される最終代謝産物であるので、微生物を用いた生物脱臭法すなわち再発酵により脱臭されるかどうかが明らかでなかった。そこで、「泡盛蒸留圧搾粕」に含まれる臭気成分の除去および低減化を目的とした各種微生物群（B乳酸菌：Tetragenococcus halophilus, streptococcus thermophylus, Lactobacillus plantarumの混合、A菌：好熱好酸性菌 Alicyclobacillus sendainensis, M菌：有効微生物、乳酸菌および酵母菌などの混合）を用いた発酵による処理法、加えて水蒸気蒸留による処理法に関する検討が行われた。その後、処理した乾燥試料の臭気度がヒト（被験者総数62名、約20歳、男子33名、女子29名）を用いた官能試験によって評価された。
図８は、その官能試験の評価結果を示している。なお、各棒グラフの数値は各試料１〜31（表１３を参照。）に対する「においの程度」を表し、具体的には、「無臭」の場合は「0」、「やっと感知できる」程度の場合は「25」、「らくに感知できる」程度の場合は「50」、「強いにおい」の場合は「75」、「強烈なにおい」の場合は「100」と言った各臭気度に対する「重み付け」を設定し、その「重み付け」の被験者総数についての総和を平均化した値（＝1/62Σ（0×N1+25×N2+50×N3+75×N4+100×N5）；N1+N2+N3+N4+N5=62）を以て「においの程度」としたものである。以下は、これらの各試料の「においの程度」を基に、B乳酸菌とA菌の各脱臭率（脱臭効果）を算出した結果である。すなわち、試料2〜5のB乳酸菌の「においの程度」の平均値は55.5であり、無処理の試料1の「においの程度」が66であるから、B乳酸菌の脱臭率は、［（66-55.5）/66］×100＝16％となった。他方、試料6〜21のA菌の「においの程度」の平均値は53であるから、A菌の脱臭率は、［（66-53）/66］×100＝19％となった。これらの結果から、微生物を用いた発酵処理法では「泡盛蒸留圧搾粕」に含まれる臭気成分のせいぜい約19％しか除去されないことが明らかになった（なお、試料31のみは後述する本発明に係る水蒸気蒸留によって脱臭処理されたものである。）。このように、上記生物脱臭法では、臭気成分を構成している微生物の最終代謝産物が僅かしか分解されないために、「泡盛蒸留圧搾粕」の脱臭処理効果が低かったと考えられる。そのため、今なお、「泡盛蒸留圧搾粕」は、人・動物の健康に有効な栄養・機能性成分を豊富に含みながら、食材として利用されることなく産業廃棄物として処理されている。
そこで、本発明は、かかる従来技術の問題点に鑑みなされたものであって、その目的は、機能性および嗜好性に優れ、なお且つ摂取した人・動物の排泄物の臭気を好適に低減させることが可能な「泡盛蒸留圧搾粕」を利用した食材及びその脱臭処理装置を提供することにある。
The odor component of “Awamori Distilled Press” is the final metabolite that is discharged outside the cells when fermenting “Moromi” with yeast and black koji mold, so it is deodorized by the biological deodorization method using microorganisms, that is, re-fermentation. It was not clear whether or not. Therefore, various microorganisms (B lactic acid bacteria: mixed with Tetragenococcus halophilus, streptococcus thermophylus, Lactobacillus plantarum, bacteria A: thermophilic acidophilic bacterium Alicyclobacillus sendainensis) , M bacteria: A treatment method by fermentation using a mixture of effective microorganisms, lactic acid bacteria and yeast, etc., and a treatment method by steam distillation were investigated. Thereafter, the odor level of the treated dry sample was evaluated by a sensory test using humans (total number of subjects: 62, approximately 20 years, 33 boys, 29 girls).
FIG. 8 shows the evaluation results of the sensory test. In addition, the numerical value of each bar graph represents “degree of odor” for each sample 1 to 31 (see Table 13). Specifically, “no odor” indicates “0”, “at last can be detected” "Weight" for each odor such as "25", "50" for "Easy to sense", "75" for "strong smell", "100" for "strong smell" ”And the sum of the total number of subjects for that“ weighting ”(= 1 / 62Σ (0 × N 1 + 25 × N 2 + 50 × N 3 + 75 × N 4 + 100 × N 5 ); N 1 + N 2 + N 3 + N 4 + N 5 = 62). The following are the results of calculating the deodorization rates (deodorizing effects) of B lactic acid bacteria and A bacteria based on the “odor level” of each of these samples. That is, the average value of the “odor level” of B lactic acid bacteria of samples 2 to 5 is 55.5, and the “odor level” of untreated sample 1 is 66. Therefore, the deodorization rate of B lactic acid bacteria is [(66 -55.5) / 66] × 100 = 16%. On the other hand, since the average value of the “odor level” of the A bacteria in the samples 6 to 21 was 53, the deodorization rate of the A bacteria was [(66-53) / 66] × 100 = 19%. From these results, it has been clarified that the fermentation treatment method using microorganisms removes only about 19% of the odor component contained in “Awamori Distilled Squeeze” (only sample 31 is included in the present invention described later). It is deodorized by such steam distillation.) Thus, in the above-mentioned biological deodorization method, since the final metabolite of the microorganism constituting the odor component is only slightly decomposed, it is considered that the deodorizing treatment effect of “Awamori Distilled Squeeze” was low. Therefore, “Awamori Distilled Squeeze” is still treated as an industrial waste without being used as a food, while containing abundant nutritional and functional ingredients effective for human and animal health.
Therefore, the present invention has been made in view of the problems of the prior art, and its purpose is excellent in functionality and palatability, and suitably reduces the odor of ingested human / animal excrement. It is in providing the foodstuff using the "Awamori distillation press" which can be used, and its deodorizing processing apparatus.
前記目的を達成するために、請求項１に係る発明は、泡盛蒸留後の蒸留残渣である泡盛もろみ粕を圧搾・ろ過した後の泡盛蒸留圧搾粕を乾燥させて粉末化した泡盛蒸留圧搾粕の乾燥粉末を、ステンレス製蒸留釜内に水と共に投入して、加熱して沸騰させてスラリー状になるまで水分を蒸発させ、臭い成分を水蒸気に付着させて除去することにより脱臭処理してスラリー状の脱臭蒸留圧搾粕を得、該スラリー状の脱臭蒸留圧搾粕を乾燥させて粉末状にしてなることを特徴とする脱臭泡盛蒸留圧搾粕である。
詳細については後述するが、本願発明者は、臭いの成分が可溶性（水溶性）であることに着目して水蒸気蒸留によって「泡盛蒸留圧搾粕」から水分を除去することにより、その水分と一緒に臭い成分までも除去可能であることを見出した。しかも、従来の水蒸気蒸留とは異なり、加熱源として高温の水蒸気を有効に使うことによって脱臭の処理速度（処理能力）を飛躍的に向上させた。これにより、「泡盛もろみ酢」の製造過程で生じる大量の「泡盛蒸留圧搾粕」を人・動物の食材として利用することが可能となった。上記「泡盛蒸留圧搾粕」を利用した食材は、栄養価の高い機能性成分が豊富に含まれているため、例えばペットフードとして適用する場合は、従来のペットフードに比べ機能性の優れたものとなる。また、「泡盛蒸留圧搾粕」には人・動物の生活習慣病の予防に効果のある機能性成分も含まれているため、上記「泡盛蒸留圧搾粕」を利用した食材は、人・動物の健康増進に寄与することが可能となる。更に、人・動物が無理なく摂取することが出来るように、上記食材に人・動物が好む食材を併せて添加することにより、嗜好性を向上させることが可能となる。
In order to achieve the above object, the invention according to claim 1 is a awamori distillation squeezed powder obtained by drying and pulverizing a awamori distillation squeezed rice cake after squeezing and filtering awamori moromi mash that is a distillation residue after awamori distillation. The dry powder is put into a stainless steel distillation kettle together with water, heated and boiled to evaporate water until it becomes a slurry, and deodorized by removing odorous components by adhering to water vapor to form a slurry. The deodorized distilled squeezed rice cake is obtained by drying the slurry-like deodorized distilled squeezed rice cake into a powder form.
Although details will be described later, the inventor of the present application pays attention to the fact that the odor component is soluble (water-soluble) and removes the water from the “Awamori Distilled Squeeze” by steam distillation so that the odor component can be combined with the water. It was found that even odorous components can be removed. In addition, unlike conventional steam distillation, the deodorization processing speed (processing capacity) has been dramatically improved by effectively using high-temperature steam as a heating source. As a result, it has become possible to use a large amount of “Awamori distilled squeezed rice cake” produced in the manufacturing process of “Awamori Moromi Vinegar” as a foodstuff for humans and animals. Foods using the above “Awamori Distilled Squeeze” are rich in functional components with high nutritional value. For example, when applied as pet food, it has superior functionality compared to conventional pet food. It becomes. In addition, since “Awamori Distilled Squeeze” contains functional ingredients that are effective in preventing lifestyle-related diseases in humans and animals, It is possible to contribute to health promotion. Furthermore, it is possible to improve palatability by adding foods preferred by humans / animals to the above-mentioned foods so that humans / animals can easily ingest them.
請求項２に係る発明は、請求項１に記載の脱臭泡盛蒸留圧搾粕を含有することを特徴とする泡盛蒸留圧搾粕を利用した食材である。The invention which concerns on Claim 2 is a foodstuff using the awamori distillation squeeze characterized by containing the deodorizing awamori distillation squeeze of Claim 1.
請求項３に記載の発明は、植物性乳酸菌が添加されていることを特徴とする請求項２に記載の泡盛蒸留圧搾粕を利用した食材である。
伴侶動物として人気の高いイヌやネコは肉食動物であり、通常蛋白質含量の高いペットフードを摂取している。ところが、大腸内細菌による未消化の蛋白質の代謝産物はイヌやネコの排泄物の悪臭の原因となっている。そのことに対し、添加した植物性乳酸菌（Lactobacillus fermentum）は大腸まで到達して生存し、大腸菌の蛋白質分解に由来するインドールやスカトールなどの臭い成分の生成を抑制していると推察される。
そこで、上記「泡盛蒸留圧搾粕」を利用した食材では、植物性乳酸菌を添加することにより、摂取した人・動物の排泄物の悪臭が好適に低減されるように工夫した。
Invention of Claim 3 is a foodstuff using the awamori distilling squeeze of Claim 2 characterized by the addition of vegetable lactic acid bacteria .
Dogs and cats that are popular as companion animals are carnivores, and usually eat pet foods with high protein content. However, undigested protein metabolites by colonic bacteria cause the malodor of dog and cat excrement. In contrast, it is surmised that the added plant lactic acid bacteria (Lactobacillus fermentum) reach the large intestine and survive and suppress the production of odorous components such as indole and skatole derived from proteolysis of Escherichia coli.
Therefore, the food using the above-mentioned “Awamori Distilled Squeeze” has been devised so that the malodor of the ingested human / animal excretion can be suitably reduced by adding plant lactic acid bacteria.
前記目的を達成するための本発明の泡盛蒸留圧搾粕の脱臭処理装置は、泡盛蒸留圧搾粕の乾燥粉末を水を混合して、加熱して沸騰させてスラリー状になるまで水分を蒸発させ、臭い成分を水蒸気に付着させて除去する泡盛蒸留圧搾粕の脱臭処理装置であって、
蒸気発生源と、泡盛蒸留圧搾粕と水を収容するステンレス製蒸留釜と、該蒸留釜の内部に導入され液量調整手段としての第１蒸気導管と、前記蒸留釜の外周面にジャケット状に設置された空間へ加熱手段としての高温高圧の水蒸気を導入する第２蒸気導管と、前記蒸留釜内部の水蒸気を外部に排出する蒸気排出管と、該蒸気排出管からの水蒸気を冷却して水へ変換する凝縮器を備え、
前記蒸留釜は、該蒸留釜内に水を供給する水供給口と、前記泡盛蒸留圧搾粕と水を攪拌する攪拌器と、脱臭処理したスラリー状の脱臭泡盛蒸留圧搾粕を回収する取出口を備えていることを特徴とするものである。
上記泡盛蒸留圧搾粕の脱臭処理装置では、臭いの成分は水溶性で、かつ揮発性であることに着目して、先ず、蒸留釜へ水と「泡盛蒸留圧搾粕」を入れて攪拌し、第２蒸気導管を流れる高温高圧の水蒸気が、熱伝導によって蒸留釜の外周面を均一に加熱し、蒸留釜の溶液を沸騰させて蒸留釜内に水蒸気を発生させる。「泡盛蒸留圧搾粕」の臭いの成分は水溶性で、かつ揮発性であるので水蒸気に溶解して除去されるが、クエン酸、アミノ酸及びポリフェノールなどの人・動物に有効な成分は不揮発性であるので、ほとんど失われない。従来の蒸留装置と異なり、本脱臭処理装置は運転中に第１蒸気導管から蒸留釜中への水蒸気の導入を必要としないので、蒸留釜の溶液が短時間で除去される。さらに、本脱臭処理装置は常圧蒸留装置であるので、沸騰時の蒸留釜中の溶液の温度は１００℃であり、蒸気排出管を冷却水循環装置及び凝縮器で冷却することにより蒸留釜からの水蒸気の留出を促進し、蒸留時間を短縮している。なお、第１蒸気導管を介した水蒸気の蒸留釜への導入は、蒸留最終時に液量が不足した時に行うことがあるが、蒸留中は第１蒸気導管のバルブを閉にしている。
In order to achieve the above object, the deodorizing apparatus of the awamori distillation squeezed mash according to the present invention mixes the dry powder of the awamori distillation squeezed water with water, evaporates the water until it is boiled and becomes a slurry, A deodorizing treatment device for awamori distillation squeezing slag that removes odorous components by attaching them to water vapor,
A steam generation source, a stainless steel distillation kettle containing awamori distilling press and water, a first steam conduit introduced into the distillation kettle as a liquid amount adjusting means, and a jacket-like outer peripheral surface of the distillation kettle A second steam conduit for introducing high-temperature and high-pressure steam as heating means into the installed space, a steam discharge pipe for discharging steam inside the distillation kettle to the outside, and cooling the steam from the steam discharge pipe to water equipped with a condenser to be converted into,
The distillation kettle has a water supply port for supplying water into the distillation kettle, a stirrer for stirring the awamori distillation squeezed rice cake and water, and an outlet for collecting the deodorized slurry-like deodorized awamori distillery squeezed rice cake. It is characterized by having.
In the deodorizing apparatus for awamori distillation squeezed rice cake, paying attention to the fact that the odor component is water-soluble and volatile, first, water and “Awamori distillation squeezed rice cake” are put into the distillation kettle and stirred. The high-temperature and high-pressure steam flowing through the two steam conduits uniformly heats the outer peripheral surface of the distillation pot by heat conduction, and the solution in the distillation pot is boiled to generate water vapor in the distillation pot. The odor component of “Awamori Distilled Squeeze” is water-soluble and volatile, so it is removed by dissolving in water vapor, but the components effective for humans and animals such as citric acid, amino acids and polyphenols are non-volatile. There is almost no loss. Unlike the conventional distillation apparatus, this deodorizing apparatus does not require the introduction of water vapor from the first steam conduit into the distillation kettle during operation, so that the solution in the distillation kettle is removed in a short time. Furthermore, since this deodorizing apparatus is an atmospheric distillation apparatus, the temperature of the solution in the distillation kettle at the time of boiling is 100 ° C., and the steam discharge pipe is cooled by a cooling water circulation device and a condenser to remove from the distillation kettle. It promotes the distillation of water vapor and shortens the distillation time. The introduction of water vapor into the distillation kettle through the first steam conduit may be performed when the amount of liquid is insufficient at the end of distillation, but the valve of the first steam conduit is closed during distillation.
本発明の「泡盛蒸留圧搾粕」を利用した食材は、栄養価の高い機能性成分を豊富に含むため、人・動物の健康増進に寄与するすることが可能となる。
また、本発明の「泡盛蒸留圧搾粕」の脱臭処理装置は、「泡盛もろみ酢」の製造過程で発生する大量の「泡盛蒸留圧搾粕」を短時間に効率よく脱臭処理することが可能となる。
Since the foodstuff using the “Awamori Distilled Squeeze” of the present invention contains abundant functional components with high nutritional value, it can contribute to the promotion of human and animal health.
In addition, the deodorization processing device for “Awamori Distilled Squeeze” of the present invention makes it possible to efficiently deodorize a large amount of “Awamori Distilled Squeeze” generated in the production process of “Awamori Moromi Vinegar” in a short time. .
以下、図に示す実施の形態により本発明をさらに詳細に説明する。なお、これにより本発明が限定されるものと解してはならない。 Hereinafter, the present invention will be described in more detail with reference to embodiments shown in the drawings. It should not be construed that the present invention is limited thereby.
図１は、本発明に係る「泡盛蒸留圧搾粕」の脱臭処理装置１００の構成を示す説明図である。なお、本脱臭処理装置１００は、「泡盛蒸留圧搾粕」を収容する蒸留釜１０を２基有し、各蒸留釜の構成は全く同一である。従って、以降の説明では、どちらか一方の蒸留釜に特化して説明を行うこととする。
上記脱臭処理装置１００は、「泡盛もろみ酢」の製造過程で生じる残渣としての「泡盛蒸留圧搾粕」（以下、「圧搾粕」という。）から臭いを、効率良く除去または低減する装置である。その脱臭の原理は、圧搾粕を水の沸点まで加熱して臭いを水蒸気に付加させて圧搾粕から除去する水蒸気蒸留である。また、上記脱臭処理装置１００を用いた水蒸気蒸留は、効率的に水分を蒸発させることを通してしつこい臭いが除去できること、かつ人・動物の健康に有効な栄養・機能性成分は失われないことが従来の方法および装置と異なる（表１および表２を参照。）。従来型の水蒸気蒸留装置は蒸留液とともに留出する揮発性成分を捕集する装置であるが、本脱臭処理装置は蒸留後の残渣の回収を目的に設計されている点に特異性がある。
FIG. 1 is an explanatory diagram showing the configuration of a deodorizing apparatus 100 for “Awamori Distilled Squeeze” according to the present invention. In addition, this deodorization processing apparatus 100 has the two distillation pots 10 which accommodate "awamori distillation press", and the structure of each distillation pot is completely the same. Therefore, in the following description, the description will be made with one of the distillation kettles specialized.
The deodorizing treatment apparatus 100 is an apparatus that efficiently removes or reduces odor from “Awamori distilled squeezed rice cake” (hereinafter referred to as “compressed rice cake”) as a residue generated in the production process of “Awamori Moromi vinegar”. The principle of the deodorization is steam distillation in which the pressed rice cake is heated to the boiling point of water to add odor to the water vapor and remove it from the pressed rice cake. In addition, the steam distillation using the deodorizing apparatus 100 can remove a persistent odor through the efficient evaporation of water, and the nutrition and functional components effective for human and animal health are not lost. (See Tables 1 and 2). A conventional steam distillation apparatus is an apparatus that collects volatile components that are distilled together with a distillate, but this deodorization apparatus is unique in that it is designed for the purpose of collecting residues after distillation.
従って、上記脱臭処理装置１００の構成は、水道水を軟水に変える軟水器１と、加熱源としての高温の水蒸気を発生させるボイラー２と、水蒸気の圧力を減圧する減圧弁３と、水蒸気の圧力を計測・表示する圧力計４と、圧搾粕の臭いが付加された水蒸気を冷却して復水させる凝縮器５と、凝縮器５に対し熱交換用の冷却水を循環させる冷却水循環装置６と、蒸留釜１０を上下方向に変位させる昇降装置７と、蒸留釜１０とを具備して構成される。 Therefore, the configuration of the deodorizing apparatus 100 includes a water softener 1 that changes tap water into soft water, a boiler 2 that generates high-temperature steam as a heating source, a pressure reducing valve 3 that reduces the pressure of water vapor, and a pressure of water vapor. A pressure gauge 4 that measures and displays the pressure, a condenser 5 that cools and condenses water vapor to which the squeezed scent is added, and a cooling water circulation device 6 that circulates cooling water for heat exchange with the condenser 5 The elevating device 7 for displacing the distillation pot 10 in the vertical direction and the distillation pot 10 are provided.
蒸留釜１０は、圧搾粕を攪拌する攪拌機１１と、圧搾粕の温度を計測・表示する温度センサ１２と、蒸留釜の内部または胴部に高温の水蒸気を供給する蒸気導管１３,１４と、臭いが付着した水蒸気を外部へ導入する蒸気排出管１５と、蒸留釜１０の胴部に供給された高温の水蒸気の流量を計測する流量計１６と、内部の圧力が許容値を超えた場合に圧力を逃がす安全弁１７と、脱臭圧搾粕を外部に取り出す排出口１８と、高温の水蒸気が潜熱を蒸留釜へ供給した後の復水の排水口１９を備え、かつ蒸留釜内に水を供給する水供給口２１を備えている。 The distillation pot 10 includes a stirrer 11 that stirs the pressing paddle, a temperature sensor 12 that measures and displays the temperature of the pressing pad, steam conduits 13 and 14 that supply high-temperature steam to the inside or the body of the distillation pot, and an odor. A steam discharge pipe 15 for introducing the water vapor adhering to the outside, a flow meter 16 for measuring the flow rate of the high temperature steam supplied to the body of the distillation still 10, and a pressure when the internal pressure exceeds an allowable value. Water for supplying water into the distillation kettle, including a safety valve 17 for escaping water, a discharge port 18 for taking out the deodorized press cake, and a condensate drain 19 after the high-temperature steam supplies latent heat to the distillation kettle. A supply port 21 is provided.
蒸留釜１０は、内部容積が、例えば１００Ｌであり、熱伝導率の高い材質、例えばステンレス鋼から作られた圧力容器である。従って、蒸気導管１４から高温高圧の水蒸気（2 kg/cm2）を蒸留釜１０の胴部に均一に供給することにより、内部の圧搾粕を満遍なく加熱することが出来る。本実施例では、蒸気導管１３を介した水蒸気の蒸留釜への導入は、蒸留最終時に液量が不足した時に行うことがあるが、蒸留中は蒸気導管１３のバルブを閉にしている。なぜならば、蒸気導管１３から供される水蒸気は液化して溶媒の一部となり、その結果、圧搾粕の脱水濃縮化を妨げることになるからである。なお、圧搾粕の脱水濃縮化は、蒸留釜１０の透明なレベルゲージの指示値によって判断することが可能である。 The distillation pot 10 is a pressure vessel having an internal volume of, for example, 100 L and made of a material having high thermal conductivity, such as stainless steel. Therefore, by uniformly supplying high-temperature and high-pressure steam (2 kg / cm 2 ) from the steam conduit 14 to the barrel portion of the distillation still 10, the internal squeeze can be uniformly heated. In this embodiment, the introduction of water vapor into the distillation kettle through the vapor conduit 13 may be performed when the amount of liquid is insufficient at the end of distillation, but the valve of the vapor conduit 13 is closed during distillation. This is because the water vapor provided from the vapor conduit 13 is liquefied and becomes a part of the solvent, and as a result, the dewatering and concentration of the pressed rice cake is hindered. In addition, it is possible to judge the dehydration concentration of the pressed rice cake by the indicated value of the transparent level gauge of the distillation pot 10.
圧搾粕は、蒸留釜１０の内部で連続して攪拌されながら蒸気導管１４を流れる高温の水蒸気によって間接的に加熱される。そして飽和蒸気圧が１atm（気圧）に達すると、圧搾粕に含まれる水分が気化し始め水蒸気として釜内部のヘッドスペース（気相）から蒸気排出管１５を通って大気の方向へ留出する。この水蒸気には臭い成分が付着しているため、この水分の蒸発を通して臭い成分が圧搾粕から好適に除去されることになる。 The squeezed rice cake is indirectly heated by high-temperature steam flowing through the steam conduit 14 while being continuously stirred inside the distillation still 10. Then, when the saturated vapor pressure reaches 1 atm (atmospheric pressure), the moisture contained in the squeeze begins to evaporate and distills as water vapor from the head space (gas phase) inside the kettle through the vapor discharge pipe 15 toward the atmosphere. Since the odor component is attached to the water vapor, the odor component is suitably removed from the pressed rice cake through the evaporation of the moisture.
臭い成分が付着した水蒸気は、凝縮器５を通る際に、冷却水循環装置６から供給される冷却水と熱交換を行い液化し水として排出される。このことにより、釜内部の水分の気化が促進される。なお、従来の「水蒸気蒸留」は揮発性成分を捕集し、それを冷却して液化することである。すなわち、欲しい物質は、揮発性成分中に含まれる。それに対し本脱臭処理装置１００で行われる「水蒸気蒸留」は、同じく揮発性成分を捕集し、それを冷却して液化することであるが、欲しい物質はその揮発成分中に存在するのではなく、その揮発性成分を蒸留した後に残る残渣である。つまり、従来型の水蒸気蒸留装置は蒸留液とともに留出する揮発性成分を捕集する装置であるが、本脱臭処理装置は蒸留後の残渣の回収を目的に設計されている点に特異性がある。 When passing through the condenser 5, the water vapor to which the odorous component is attached exchanges heat with the cooling water supplied from the cooling water circulation device 6 and is liquefied and discharged as water. This promotes vaporization of moisture inside the pot. The conventional “steam distillation” is to collect a volatile component and cool it to liquefy it. That is, the desired substance is contained in the volatile component. On the other hand, “steam distillation” performed in the deodorizing apparatus 100 is to collect volatile components and cool them to liquefy, but the desired substance is not present in the volatile components. , A residue remaining after distillation of the volatile components. In other words, the conventional steam distillation device is a device that collects volatile components that are distilled together with the distillate, but this deodorization treatment device is unique in that it is designed to recover residues after distillation. is there.
ここで、本脱臭処理装置１００を使用した圧搾粕の脱臭処理の一例を示す。
先ず、減圧乾燥器で乾燥させた（未処理の）圧搾粕の粉末５kgと、軟水器で処理した水道水５０Lとを蒸留釜１０へ各々投入して蒸気導管１３および蒸気導管１４を介して高温の水蒸気を蒸留釜１０の内部および外周面に供給して水蒸気蒸留を行った。蒸留釜内の内容物がスラリー状になるまで約１時間かけて水分を蒸発させることにより、圧搾粕の臭気成分を除去した。また、水蒸気蒸留が安定した時の蒸留釜１０の温度（温度指示計１２）は、１００［℃］であり、流量計１６の指示値は、６０〜７０［L/h］であった。その後、蒸留釜１０の取出口１８からスラリー状の圧搾粕を取り出し、約１２時間にわたり減圧乾燥を行い、本発明に係る脱臭圧搾粕の粉末を得た。
Here, an example of the deodorizing process of the pressing rice cake using this deodorizing apparatus 100 is shown.
First, 5 kg of powder of unsqueezed squeezed rice cake dried with a vacuum dryer and 50 L of tap water treated with a water softener are respectively added to the distillation kettle 10, and are heated at high temperatures via the steam conduit 13 and the steam conduit 14. The steam was supplied to the inside and the outer peripheral surface of the distillation pot 10 to perform steam distillation. The odor component of the pressed rice cake was removed by evaporating the water over about 1 hour until the contents in the distillation pot became a slurry. Moreover, the temperature (temperature indicator 12) of the distillation pot 10 when steam distillation was stabilized was 100 [° C.], and the indicated value of the flow meter 16 was 60 to 70 [L / h]. Then, the slurry-like pressing cake was taken out from the outlet 18 of the distillation pot 10 and dried under reduced pressure for about 12 hours to obtain a deodorized pressing powder according to the present invention.
得られたこの脱臭圧搾粕について、（株）カルモア製の臭い感知器を使い、臭気度を測定してみたところ、臭気度がΣ７１（Σ：測定単位）という結果であった。ちなみに、無処理の圧搾粕の臭気度は、Σ４５６であった。従って、わずか１時間の上記脱臭処理によって約８５％の臭気成分を圧搾粕から除去することが出来たことになる。従って、更に時間をかけて処理することにより、更なる臭気成分の除去または低減化が可能であると考えられる。 About this obtained deodorized pressing paddy, when the odor degree was measured using the odor detector made from Calmore Co., Ltd., the odor degree was Σ71 (Σ: unit of measurement). Incidentally, the odor degree of the untreated squeezed rice cake was Σ456. Therefore, about 85% of the odor component can be removed from the squeezed rice cake by the deodorizing treatment for only one hour. Therefore, it is considered that further odor components can be removed or reduced by further processing.
図２は、本発明に係る脱臭処理の効果を示すガスクロマトグラムである。なお、上段は無処理の圧搾粕のガスクロマトグラムであり、下段は脱臭圧搾粕のガスクロマトグラムである。
このガスクロマトグラムは、日立製作所製のガスクロマトグラフィー（G3000）を使用して、無処理の圧搾粕と、処理済み圧搾粕の各々の成分を分析した結果である。
両ガスクロマトグラムを比較すると、下段のガスクロマトグラムは上段のガスクロマトグラムに比べ、ピーク値（極値）の個数が減少し、ピーク値が低減し、或いはピーク値の帯域幅が部分的に減少している。従って、上記臭気度の測定と同様に、このガスクロマトグラフィーによる分析結果からも、上記脱臭処理により臭いの成分が圧搾粕から好適に除去され、低減化していることが分かる。
FIG. 2 is a gas chromatogram showing the effect of the deodorizing treatment according to the present invention. In addition, the upper stage is a gas chromatogram of a non-processed pressing lees, and the lower stage is a gas chromatogram of a deodorized pressing lees.
This gas chromatogram is the result of analyzing each component of the untreated crusher and the processed crusher using a gas chromatography (G3000) manufactured by Hitachi, Ltd.
Comparing both gas chromatograms, the lower gas chromatogram has a reduced number of peak values (extreme values), a reduced peak value, or a partial decrease in peak value bandwidth compared to the upper gas chromatogram. Yes. Therefore, similarly to the measurement of the odor degree, it can be seen from the analysis result by the gas chromatography that the odor component is suitably removed from the squeezed rice cake and reduced by the deodorization treatment.
ところで、上記脱臭処理（水蒸気蒸留）によって、圧搾粕に含まれる人・動物の健康に有効な栄養・機能性成分までも臭い成分といっしょに除去あるいは低減されるのではないかとも考えられる。しかし、表１および表２に示す通り、脱臭処理の前後において栄養成分は殆ど変化していない。脱臭圧搾粕には蛋白質、食物繊維に加え、クエン酸、必須アミノ酸、γ‐アミノ酪酸、フェルラ酸（ポリフェノール）およびカルシウムなどの機能性成分が多量に含まれていることが分かる。従って、上記脱臭処理によって、臭い成分は好適に除去または低減されるが、人・動物の健康に有効な栄養・機能性成分はほとんど除去されないことになる。 By the way, it is considered that the deodorizing treatment (steam distillation) may remove or reduce even the nutritional and functional components effective for human and animal health contained in the pressed rice cake together with the odorous components. However, as shown in Tables 1 and 2, the nutritional components have hardly changed before and after the deodorization treatment. It can be seen that the deodorized pressed koji contains a large amount of functional components such as citric acid, essential amino acids, γ-aminobutyric acid, ferulic acid (polyphenol) and calcium in addition to protein and dietary fiber. Therefore, although the odorous component is suitably removed or reduced by the deodorizing treatment, nutritional and functional components effective for human and animal health are hardly removed.
以上の通り、上記脱臭処理装置１００を用いた水蒸気蒸留によれば、大量の圧搾粕を効率良く脱臭処理することが出来る。また、大量の圧搾粕に含まれる水分を蒸発させることを通して、人・動物の健康に有効な栄養・機能性成分は除去せずに、臭い成分を好適に除去することが出来る。 As described above, according to the steam distillation using the deodorizing apparatus 100, a large amount of squeezed rice cake can be efficiently deodorized. Further, by evaporating the water contained in a large amount of pressed rice cake, it is possible to suitably remove odorous components without removing nutrients and functional components effective for human and animal health.
上述した通り、圧搾粕は、人・動物の健康に有効な栄養・機能性成分を豊富に含んでいる。従って、上記脱臭処理装置１００によって脱臭処理された脱臭圧搾粕は人・動物の食材として人・動物の飲食物に用いることが出来る。ここでは、本発明に係る脱臭圧搾粕をイヌ用のペットフードに適用した実施例を示す。 As described above, squeezed koji contains abundant nutritional and functional ingredients that are effective for human and animal health. Therefore, the deodorized squeezed rice cake deodorized by the deodorizing apparatus 100 can be used for human / animal food and drink as human / animal food. Here, the Example which applied the deodorizing pressing paddle concerning this invention to the pet food for dogs is shown.
先ず、このペットフードの原材料としては、本発明に係る脱臭圧搾粕、とうもろこし、加熱大豆、肉骨粉、ラード、鶏肉、ゼンビタンF（ビタミンミネラル混合）、食塩、コリン、ビタミンE、硫酸亜鉛、ヨウ素酸カルシウム、ビタミンB12、乳酸菌（Lactobacillus fermentum）粉末である。なお、各原材料の配合割合は、脱臭圧搾粕20〜30％、とうもろこし29〜36％、肉骨粉8〜24％、加熱大豆2〜21％、ラード8〜10％、鶏肉4〜5％、ゼンビタンF 1〜2％である。本発明のペットフードの場合は、表３に示すように、１００ｇ乾物中において、おおよそ（水分、粗蛋白質、粗脂肪、粗繊維、可溶性無窒素物、粗灰分）＝（５.４、３１.５、１７.１、２.８、４２.７、６.０）となるように、各原材料の配合割合を決定した。ただし、後述（図５）するように、本発明に係る脱臭圧搾粕の配合割合については、嗜好性の観点から、３０％以下が好ましい。なお、本実施例の対照飼料としては、日本ヒルズ・コルゲート(株)の「サイエンス・ダイエット」を使用した。 First, as raw materials for this pet food, deodorized pressed rice cake, corn, heated soybean, meat and bone meal, lard, chicken, zenbitan F (mixed with vitamins and minerals), salt, choline, vitamin E, zinc sulfate, iodic acid Calcium, vitamin B 12 and lactic acid bacteria (Lactobacillus fermentum) powder. In addition, the blending ratio of each raw material is 20-30% deodorized pressed rice cake, 29-36% corn, 8-24% meat and bone meal, 2-21% heated soybean, 8-10% lard, 4-5% chicken, zenbitan F 1-2%. In the case of the pet food of the present invention, as shown in Table 3, in 100 g dry matter, approximately (water, crude protein, crude fat, crude fiber, soluble nitrogen-free product, crude ash) = (5.4, 31. 5, 17.1, 2.8, 42.7, 6.0), the mixing ratio of each raw material was determined. However, as will be described later (FIG. 5), the blending ratio of the deodorized compressed koji according to the present invention is preferably 30% or less from the viewpoint of palatability. In addition, “Science diet” of Nippon Hills Colgate Co., Ltd. was used as the control feed of this example.
図３は、本発明の脱臭泡盛蒸留圧搾粕を利用したイヌ用ペットフードを示す写真である。
本発明の上記ペットフードは、例えば、以下の調製で作ることが出来る。すなわち、先ず、本発明に係る脱臭圧搾粕、とうもろこし、加熱大豆、肉骨粉およびゼンビタンFをミキサーで混合して第１混合物を作る。次に「加熱したラードにビタミンEを加えて溶かした」第２混合物、ならびに、「鶏肉のミンチを約1 L の水で煮沸した後に約40℃まで冷却した混合物に、コリン、硫酸亜鉛、ヨウ素酸カルシウム、ビタミンB12および乳酸菌粉末を溶解した」第３混合物を一緒に、第１混合物が入っているミキサーに投入してこれらを全て混ぜ合わせる。混ぜ合わせて出来たもち状の混合物を固形飼料製造機でペレットに成型し、その後、通風乾燥機を用いて６０℃で約１２時間乾燥させる。
FIG. 3 is a photograph showing a pet food for dogs using the deodorized awamori distilling press of the present invention.
The pet food of the present invention can be prepared, for example, by the following preparation. That is, first, the deodorized pressing potato according to the present invention, corn, heated soybean, meat-and-bone meal and zenbitan F are mixed with a mixer to make a first mixture. Next, the second mixture “Vitamin E was added to the heated lard and dissolved” and “The mixture of chicken mince boiled in about 1 L of water and cooled to about 40 ° C. were then added to choline, zinc sulfate, iodine. “Calcium, Vitamin B 12 and Lactic Acid Bacteria Powder Dissolved” are added together into a mixer containing the first mixture and mixed together. The glutinous mixture obtained by mixing is formed into pellets with a solid feed production machine, and then dried at 60 ° C. for about 12 hours using an air dryer.
図４は、脱臭圧搾粕および無処理圧搾粕の嗜好性試験結果を示す写真である。
この試験は、「市販の飼料」（日本ヒルズ・コルゲート(株)の「サイエンス・ダイエット」）と「無処理圧搾粕」を160g：40gに配合した「無処理混合飼料」と、「市販の飼料」と「本発明に係る脱臭圧搾粕」を160g：40gに配合した「脱臭混合飼料」とを同時に２匹の供試犬に与え、これらの混合飼料に対する供試犬の反応（いわゆる「食べっぷり」）を観察した時の写真である。写真から分かる通り、結果は、２匹の供試犬とも、脱臭混合飼料には大いに反応して好適に食べたが、無処理混合飼料は全く摂取しなかった。なお、この写真では示されてはいないが、他の４匹の供試犬についても脱臭混合飼料には大いに反応したという同様な結果が得られた。
FIG. 4 is a photograph showing the palatability test results for deodorized and untreated pressed rice cakes.
This test consisted of a “commercial feed” (“Science Diet” by Nippon Hills Colgate Co., Ltd.) and “unprocessed pressed rice cake” mixed in 160 g: 40 g, and “commercial feed” ”And“ deodorized mixed squeeze according to the present invention ”in 160 g: 40 g were simultaneously given to two test dogs, and the reaction of the test dogs to these mixed feeds (so-called“ eating ” It is a photograph when observing "Puri"). As can be seen from the photograph, the results showed that both of the two test dogs responded greatly to the deodorized mixed feed and ate favorably, but did not consume the untreated mixed feed at all. Although not shown in this photograph, similar results were obtained that the other four test dogs reacted greatly to the deodorized mixed feed.
図５は、脱臭圧搾粕の割合が「イヌの嗜好性」に与える影響を示す写真である。
この試験は、「市販の飼料」（日本ヒルズ・コルゲート(株)の「サイエンス・ダイエット」）と「本発明に係る脱臭圧搾粕」を70g：30gに配合した「脱臭30％の混合飼料」と、「市販の飼料」と「本発明に係る脱臭圧搾粕」を60g：40gに配合した「脱臭40％の混合飼料」とを同時に２匹の供試犬に与え、これらの混合飼料に対する供試犬の反応（いわゆる「食べっぷり」）を観察した時の写真である。写真から分かる通り、結果は、２匹の供試犬とも、「脱臭30％の混合飼料」をより好んで好適に食べた。なお、この写真では示されてはいないが、他の４匹の供試犬についても「脱臭30％の混合飼料」には大いに反応したという同様な結果が得られた。従って、本発明のペットフードが「イヌの嗜好性」を具備するための脱臭圧搾粕の占める割合としては、30％以下が好ましいと考えられる。
FIG. 5 is a photograph showing the influence of the ratio of deodorized pressed squeezed on “dog palatability”.
This test consisted of “commercial feed” (“Science Diet” by Nippon Hills Colgate Co., Ltd.) and “deodorized pressed rice cake according to the present invention” mixed in 70 g: 30 g with “deodorized 30% mixed feed” , "Domestic feed" and "Deodorized pressed rice cake according to the present invention" in 60g: 40g were given to two test dogs at the same time, and these mixed feeds were tested. It is a picture when observing a dog reaction (so-called “eating”). As can be seen from the photograph, the results showed that both of the two test dogs preferred to eat “mixed feed of 30% deodorized” more favorably. Although not shown in this photograph, the same results were obtained that the other four test dogs responded greatly to the “deodorized 30% mixed feed”. Therefore, it is considered that the proportion of the deodorized pressed rice cake for the pet food of the present invention to have “dog palatability” is preferably 30% or less.
図６は、飼料形態がイヌの嗜好性に与える影響を示す写真である。
この試験は、本発明のペットフード（脱臭圧搾粕３０％配合）をペレット状と粉末状に加工したペレット飼料および粉末飼料を同時に２匹の供試犬に与え、これらの飼料に対する供試犬の反応（いわゆる「食べっぷり」）を観察した時の写真である。写真から分かる通り、結果は、ペレット飼料をより好んで好適に食べた。なお、この写真では示されてはいないが、他の４匹の供試犬についてもペレット飼料をより好んで食べたという同様な結果が得られた。従って、本発明のペットフードが「イヌの嗜好性」を具備するための、脱臭圧搾粕を利用したペットフードの形態は、ペレット状が好ましいと考えられる。
FIG. 6 is a photograph showing the effect of feed form on palatability of dogs.
In this test, a pellet feed and a powdered feed obtained by processing the pet food of the present invention (containing 30% deodorized press cake) into pellets and powders were simultaneously given to two test dogs. It is a photograph when the reaction (so-called “eating”) is observed. As can be seen from the photo, the results favored pellet feed and ate favorably. Although not shown in this photograph, the same results were obtained that the other four test dogs preferred to eat pellet feed. Therefore, it is considered that the form of the pet food using the deodorized squeezed lees for the pet food of the present invention to have “dog palatability” is preferably a pellet form.
表４から７は、本発明のペットフードの各種栄養素含有量を測定し、推奨ドッグフードの栄養基準に対する適合性を示すデータである。なお、推奨栄養基準として米国飼料検査官協会（AAFCO）の栄養基準値を用いた。結果は、全３７項目中３３項目において基準値を大きくクリアした。また、基準値を下回ったトコフェロール、ビタミンＢ12、コリン、カリウムについては、不足した量は僅かであり、個別に添加・補充することは可能であるため、特に問題はない。 Tables 4 to 7 are data showing the suitability of the recommended dog food to the nutritional standards by measuring the various nutrient contents of the pet food of the present invention. In addition, as a recommended nutritional standard, the nutritional standard value of the American Association of Feed Inspectors (AAFCO) was used. As a result, the reference value was largely cleared in 33 items out of 37 items. In addition, for tocopherol, vitamin B 12 , choline, and potassium that are below the standard value, there are only a few deficiencies that can be added and supplemented individually, so there is no particular problem.
表８は、本発明のペットフードが成犬の体重を維持する栄養価を有することを示すデータである。
このデータは、成犬６頭（ラブラドールレトリーバー種、1.5才齢、体重約18.1kg）について、本発明のペットフード300gを１日２回（10時, 16時）に分けて等量ずつ３週間にわたり給与した時の、栄養価と体重の変化量について検討したもの（本発明飼料給与区）である。他方、その比較対照として、「市販のペットフード」（日本ヒルズ・コルゲート(株）の「サイエンス・ダイエット」）を同一供試犬に全く同一条件で給与した時の、栄養価と体重の変化量について検討したもの（対照飼料給与区）を併せて示した。なお、各データは、供試犬６頭の平均値である。その結果、本発明のペットフードが成犬の体重を維持する栄養価を有することが明らかになった。
Table 8 is data showing that the pet food of the present invention has a nutritional value that maintains the weight of an adult dog.
This data shows that for 6 adult dogs (Labrador Retriever, 1.5 years old, weight approx. 18.1 kg), 300 g of the pet food of the present invention is divided twice a day (10 o'clock and 16 o'clock) for 3 weeks. The amount of change in nutritional value and body weight when fed over a long time (invention feed feeding section). On the other hand, as a comparative control, the amount of change in nutritional value and body weight when “commercially available pet food” (“Science Diet” by Nippon Hills Colgate Co., Ltd.) was fed to the same test dog under exactly the same conditions. In addition, the results of the study (control feed feeding section) are also shown. Each data is an average value of 6 test dogs. As a result, it was revealed that the pet food of the present invention has a nutritional value that maintains the weight of an adult dog.
表９から１０は、本発明のペットフードがイヌの健康状態に及ぼす影響を示すデータである。
データは、成犬６頭（ラブラドールレトリーバー種、2.0才齢、体重約19.3kg）に本発明のペットフード300gを１日２回（10時, 16時）に分けて等量ずつ長期間（６ヶ月）にわたり給与し、体重および血液パラメーターを測定したものである。その結果、供試犬６頭は与えられた飼料を全量採食したが、各供試犬の体重は６ヶ月間にわたりほぼ一定に維持された。また、ヘマトクリット（血球容積百分率）、赤血球数、血中ヘモグロビンおよび血漿総蛋白質の濃度が６ヶ月間にわたり正常な範囲にあり、それは供試犬の栄養状態が良好であることを示している。また、白血球数は６ヶ月間にわたり正常値であり、そのことは供試犬の免疫状態が正常で、本発明のペットフードが安全であることを示している。また、血漿浸透圧、血漿Na、K、Clおよび血漿アルブミンの濃度は正常範囲にあり、腎臓の機能が正常であることが示された。更に血漿GOTおよびGPTが正常であることから、肝臓が障害されず、正常であることが示された。以上の結果は、総合栄養食として本発明のペットフードだけを給与して成犬を飼育したとき、飼料の安全性に問題がなく、成犬の健康状態が良好に保持されることを示している。
Tables 9 to 10 are data showing the influence of the pet food of the present invention on the health of dogs.
The data shows that 6 adult dogs (Labrador Retriever, 2.0 years old, weight approximately 19.3 kg) and 300 g of the pet food of the present invention are divided into two equal portions (10 o'clock and 16 o'clock) for a long period (6 Month) and measured body weight and blood parameters. As a result, the six test dogs ate all of the feed that was fed, but the weight of each test dog was maintained almost constant for six months. Also, hematocrit (percentage of blood cells), red blood cell count, blood hemoglobin and plasma total protein concentrations are in normal ranges for 6 months, indicating that the test dog is in good nutritional status. Moreover, the white blood cell count is a normal value over 6 months, which indicates that the immune state of the test dog is normal and the pet food of the present invention is safe. Moreover, the plasma osmotic pressure, plasma Na, K, Cl and plasma albumin concentrations were in the normal range, indicating that the kidney function was normal. Furthermore, since plasma GOT and GPT were normal, it was shown that the liver was not damaged and was normal. The above results show that there is no problem with the safety of the feed and the health of the adult dog is well maintained when the adult dog is raised with only the pet food of the present invention fed as a comprehensive nutritional food. Yes.
近年、ペットにおいてもヒトと同様に、エネルギーの過剰摂取により肥満、糖尿病および高血圧症などの生活習慣病に罹患している動物が多い。また、伴侶動物として人気が高いイヌやネコは肉食動物であり、通常蛋白質含量の高いペットフードを摂取している。ところが、腸内細菌による蛋白質の代謝産物はイヌやネコの排泄物の悪臭の原因となっており、ペット飼育者の悩みの種となっている。本発明のペットフードを給与することによりそれらの問題が解決されるか否かについて検討した。
表１１は、乳酸菌添加の効果を示すデータである。
本発明のペットフードには植物性乳酸菌（Lactobacillus fermentum）の培養乾燥粉末（細菌数1010〜1011個/g）が0.4％添加されている。成犬６頭（ラブラドールレトリーバー種、2.5才齢、体重約20.0kg）に本発明のペットフード300gを１日２回（10時, 16時）に分けて等量ずつ１ヶ月間給与し、各飼料給与期間の最終日に体重を測定し、血液および糞を採取した。血液は血漿を分離した後、血漿脂質およびアンモニアの濃度、糞については臭気度を測定した。なお、供与前の測定した各測定値と供与後に測定した各測定値を表１１に示す。
結果は、給与後の供試犬の体重はわずかに増加したが、血漿脂質濃度のうち血漿トリグリセリド及びLDL-コレステロールの濃度が本発明のペットフードの給与により有意に低下することが分かった。また、血漿アンモニア濃度および糞の臭気度が本発明のペットフードの給与により顕著に減少することも分かった。これらの結果は、本発明のペットフードの給与が成犬の生活習慣病の予防および排泄物の悪臭の改善に貢献できる機能性を有することを示している。なお、ここでは、詳細には示さないが、本発明の脱臭圧搾粕を雑食動物である自然発症高血圧ラットやヒトへ給与したとき、血圧上昇抑制作用および糖尿病の指標となるヘモグロビンA1Cの水準を低下させるなどの機能性が明らかにされている。
In recent years, many pets have suffered from lifestyle-related diseases such as obesity, diabetes and hypertension due to excessive intake of energy, as in humans. Dogs and cats, which are popular as companion animals, are carnivores and usually consume pet food with a high protein content. However, protein metabolites produced by intestinal bacteria cause the stench of dog and cat excrement and are a source of concern for pet keepers. Whether or not those problems can be solved by feeding the pet food of the present invention was examined.
Table 11 is data showing the effect of adding lactic acid bacteria.
The pet food of the present invention is supplemented with 0.4% of a culture dry powder (10 10 to 10 11 bacteria / g) of plant lactic acid bacteria (Lactobacillus fermentum). Six adult dogs (Labrador Retriever, 2.5 years old, weighing approximately 20.0 kg) were fed 300 g of the pet food of the present invention twice a day (10 o'clock and 16 o'clock) for an equal amount each month, On the last day of the feeding period, body weight was measured and blood and feces were collected. After separating the plasma from blood, the concentrations of plasma lipid and ammonia and the odor level of feces were measured. Table 11 shows the measured values measured before the donation and the measured values measured after the donation.
As a result, it was found that although the weight of the test dog after feeding was slightly increased, the plasma triglyceride and LDL-cholesterol concentrations among plasma lipid concentrations were significantly decreased by feeding the pet food of the present invention. It was also found that the plasma ammonia concentration and fecal odor level were significantly reduced by feeding the pet food of the present invention. These results show that the feeding of the pet food of the present invention has the functionality that can contribute to the prevention of lifestyle-related diseases in adult dogs and the improvement of the malodor of excreta. In addition, although not shown in detail here, when the deodorized squeezed koji of the present invention is fed to omnivorous spontaneously hypertensive rats and humans, the level of hemoglobin A 1C that serves as an indicator of blood pressure increase and diabetes is shown. Functionality such as lowering has been clarified.
表１２は、本発明のペットフードの保存性に関する特性を示す評価結果である。
本発明のペットフードの保存性を評価するために、25℃または30℃の室温に６ヶ月間保存した本発明のペットフードの各栄養成分と、同製造直後の栄養成分を比較したものである。その結果、本発明のペットフードは室温に６ヶ月間にわたり保存した場合であっても各栄養成分について有意な変化は認められなかった。このことから、本発明のペットフードの賞味期限を室温保存で６ヶ月に設定することが可能であると考えられる。
Table 12 shows the evaluation results indicating the characteristics relating to the storage stability of the pet food of the present invention.
In order to evaluate the preservability of the pet food of the present invention, the nutritional components of the pet food of the present invention stored at room temperature of 25 ° C. or 30 ° C. for 6 months are compared with the nutritional components immediately after the production. . As a result, the pet food of the present invention showed no significant change in each nutritional component even when stored for 6 months at room temperature. From this, it can be considered that the shelf life of the pet food of the present invention can be set to 6 months when stored at room temperature.
本発明のペットフードは、脱臭泡盛蒸留圧搾粕を原材料とするため、動物の健康増進に有効な栄養成分を豊富に含んでいる。また、動物の好む肉骨粉、ラード、鶏肉を含むため嗜好性にも優れている。また、乳酸菌を含むので、摂取した動物の糞の臭気を低下させる効果を有する。また、生活習慣病の予防効果を有する。更に、本発明のペットフードは少なくとも６ヶ月間は品質を維持することが出来る。 Since the pet food of the present invention is made from deodorized awamori distilled press, it contains abundant nutritional components effective for improving the health of animals. In addition, because it contains meat-and-bone meal, lard, and chicken that animals prefer, it also has excellent palatability. Moreover, since it contains lactic acid bacteria, it has the effect of reducing the odor of ingested animal feces. It also has a preventive effect on lifestyle-related diseases. Furthermore, the pet food of the present invention can maintain the quality for at least 6 months.
本発明の「泡盛蒸留圧搾粕」を利用した食材は、人・動物の加工食品または健康食品に好適に適用することが可能である。
また、本発明の「泡盛蒸留圧搾粕」の脱臭処理装置は、上記食材の原材料である「泡盛蒸留圧搾粕」等の、水分含有量の高く臭気のきつい物質の脱臭処理に好適に適用することが可能である。
The food material using the “Awamori Distilled Squeeze” of the present invention can be suitably applied to human / animal processed foods or health foods.
In addition, the deodorization processing apparatus for the “Awamori Distilled Squeeze” of the present invention is preferably applied to the deodorizing treatment of a substance having a high water content and a strong odor such as “Awamori Distilled Squeeze” which is a raw material of the above-mentioned foodstuff. Is possible.
１０ 蒸留釜
１１ 攪拌機
１２ 温度指示計
１３,１４ 蒸気導管
１５ 蒸気排出管
１６ 流量計
１７ 安全弁
１８ 取出口
１９ 排水口
１００ 「泡盛蒸留圧搾粕」の脱臭処理装置
DESCRIPTION OF SYMBOLS 10 Distilling pot 11 Stirrer 12 Temperature indicator 13,14 Steam conduit 15 Steam discharge pipe 16 Flow meter 17 Safety valve 18 Outlet 19 Drain outlet 100 Deodorization processing apparatus of "Awamori distillation press"
Claims (4)
蒸気発生源と、泡盛蒸留圧搾粕と水を収容するステンレス製蒸留釜と、該蒸留釜の内部に導入され液量調整手段としての第１蒸気導管と、前記蒸留釜の外周面にジャケット状に設置された空間へ加熱手段としての高温高圧の水蒸気を導入する第２蒸気導管と、前記蒸留釜内部の水蒸気を外部に排出する蒸気排出管と、該蒸気排出管からの水蒸気を冷却して水へ変換する凝縮器を備え、
前記蒸留釜は、該蒸留釜内に水を供給する水供給口と、前記泡盛蒸留圧搾粕と水を攪拌する攪拌器と、脱臭処理したスラリー状の脱臭泡盛蒸留圧搾粕を回収する取出口を備えていることを特徴とする泡盛蒸留圧搾粕の脱臭処理装置。 It is a deodorizing treatment device for awamori distillation squeezed rice cake that mixes dry powder of awamori distillation squeezed rice cake with water, evaporates the water until it is boiled and becomes slurry, and removes odorous components by attaching it to water vapor. And
A steam generation source, a stainless steel distillation kettle containing awamori distilling press and water, a first steam conduit introduced into the distillation kettle as a liquid amount adjusting means, and a jacket-like outer peripheral surface of the distillation kettle A second steam conduit for introducing high-temperature and high-pressure steam as heating means into the installed space, a steam discharge pipe for discharging steam inside the distillation kettle to the outside, and cooling the steam from the steam discharge pipe to water equipped with a condenser to be converted into,
The distillation kettle has a water supply port for supplying water into the distillation kettle, a stirrer for stirring the awamori distillation squeezed rice cake and water, and an outlet for collecting the deodorized slurry-like deodorized awamori distillery squeezed rice cake. deodorization apparatus awamori distillation spent grains, characterized in that it comprises.
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