JP5615643B2 - Fish feed - Google Patents
Fish feed Download PDFInfo
- Publication number
- JP5615643B2 JP5615643B2 JP2010211632A JP2010211632A JP5615643B2 JP 5615643 B2 JP5615643 B2 JP 5615643B2 JP 2010211632 A JP2010211632 A JP 2010211632A JP 2010211632 A JP2010211632 A JP 2010211632A JP 5615643 B2 JP5615643 B2 JP 5615643B2
- Authority
- JP
- Japan
- Prior art keywords
- fish
- feed
- starch
- outer layer
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Images
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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
- Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
Description
本発明は、養殖魚を飼育するための養魚用飼料、特にマグロ類の蓄養殖に適した養魚用飼料に関する。 The present invention relates to a fish feed for breeding farmed fish, and more particularly to a fish feed suitable for tuna stock farming.
魚類の養殖において、最初考えられるのは自然界における餌である生餌（アジ、サバ、イワシ類、イカナゴ、イカ類などの鮮魚もしくは凍結したもの）である。生餌はもともと天然の魚類の餌であるから、魚の嗜好性や栄養面では優れているが、天然資源に由来することから、安定供給、安定した品質といった点において問題点がある。生餌にビタミンやミネラルや天然の澱粉質等を混合したモイストペレットは、栄養面や安定供給という点では改善されたものであるが、摂餌されずに海域に流出してしまうことによる環境汚染の問題が指摘されている。またこれらの飼料は、冷凍・冷蔵保管を要するため、保管設備に費用を要するという欠点がある。 In fish farming, the first thing that can be considered is live food (fresh fish such as horse mackerel, mackerel, sardines, squid, squid, etc.) or a frozen one. Since raw food is naturally a natural fish food, it is excellent in fish taste and nutrition, but because it is derived from natural resources, there are problems in terms of stable supply and stable quality. Moist pellets made by mixing raw foods with vitamins, minerals, natural starch, etc. are improved in terms of nutrition and stable supply, but they are polluted by being discharged into the sea without being fed. Problems have been pointed out. Moreover, since these feeds require freezing and refrigeration storage, there is a drawback that the storage facilities are expensive.
配合飼料原料のみを使用しスチームペレッターもしくはエクストルーダで成型した固形養魚飼料はそのような欠点を解決したものであり、飼料供給の安定性や飼料の保存性において利点がある。このような事情から、養殖業界では養殖魚へ与える餌について、生餌から配合飼料への転換が進んでいる。しかしながら、永続的な養殖のためには配合飼料への転換が必須であるものの、魚食性の高い魚種では生餌に対する嗜好性が極めて高く、配合飼料への転換は容易ではない。例えば、クロマグロにおいては生餌への嗜好性が高く、逆に配合飼料の嗜好性が極端に低いため、生餌から配合飼料への転換が遅れている。また、ブリやカンパチにおいては生餌から配合飼料への転換が進められているものの、配合飼料単独での養殖は決して容易ではないのが現状である。 Solid fish feed using only mixed feed ingredients and molded with a steam pelleter or extruder solves such drawbacks, and has advantages in feed supply stability and feed preservation. Under such circumstances, the aquaculture industry is proceeding with a shift from raw feed to mixed feed for the feed to the cultured fish. However, although conversion to a mixed feed is indispensable for permanent aquaculture, fish species with high fish eating habits have extremely high palatability for raw food, and conversion to a mixed feed is not easy. For example, bluefin tuna has a high palatability for raw feeds, and conversely, the preference for blended feeds is extremely low, so the conversion from raw feeds to blended feeds is delayed. In addition, although yellowtail and amberjack are being converted from raw feed to mixed feed, it is not easy to cultivate mixed feed alone.
このマグロ類のような魚に嗜好性のある飼料開発にむけ、種々の工夫がされてきた。特許文献１は飼料のサイズに注目した発明であり、マグロ類が好むサイズの試料を効率よく製造する方法に関する。また、特許文献２には飼料原料を可食性フィルムに封入した一定の柔らかさの飼料が開示されている。さらに、特許文献３には、包餡機を用いて粘着物質からなるシェルと栄養成分を含むコアからなる飼料が開示されている。特許文献４には、液体状の脂質をペレットに保持させる方法が記載されている。
Various devices have been devised for the development of feeds that have a preference for fish such as tuna.
本発明は、飼料供給の安定性、飼料の保存性に優れ、且つ、摂餌性が高く、飼料効率に優れた養魚用飼料を提供することを課題とする。 An object of the present invention is to provide a feed for fish farming that is excellent in feed supply stability and feed storage stability, has high food intake, and feed efficiency.
本発明者らは、マグロ類の嗜好性が高く、かつ、成長性の良い飼料の開発をすべく、種々の観点から検討を行った。その結果、マグロ類は大きさ、形状だけでなく、物性に非常に敏感であり、単純な硬さだけでなく、弾力性、柔軟性を併せ持った物性を好むことがわかってきた。さまざまな物性の飼料をマグロ類に投餌してみて、マグロ類が好む物性を見出した。さらに、この物性を客観的な数値で表現することを試みた結果、「破断応力」、「凝集性」、「破断歪率」と呼ばれる数値を組み合わせることで好ましい物性を表現できることを見出した。また、物性を評価する簡便な方法として、厚さ３ｍｍ程度の短冊状の薄片を製造し、折り曲げて、亀裂が生じる角度を求める方法を見出した。そのような指標を用い、好ましい物性を満たすことができ、かつ、栄養的にもマグロ類の飼料として必要条件を満たす飼料を目指して鋭意検討を重ね、本発明を完成させた。 The present inventors have studied from various viewpoints in order to develop a feed having a high palatability for tuna and good growth. As a result, it has been found that tuna are very sensitive not only to size and shape but also to physical properties, and prefer physical properties that combine not only simple hardness but also elasticity and flexibility. I tried to feed tuna with various physical properties and found the physical properties that tuna liked. Furthermore, as a result of attempting to express these physical properties with objective numerical values, it has been found that desirable physical properties can be expressed by combining numerical values called “breaking stress”, “cohesiveness”, and “breaking strain rate”. In addition, as a simple method for evaluating physical properties, a method was found in which a strip-shaped thin piece having a thickness of about 3 mm was produced and bent to obtain an angle at which a crack occurs. Using such an index, the present invention was completed by intensive studies aimed at a feed that can satisfy preferable physical properties and satisfy nutritional requirements as a tuna feed.
本発明は、以下（１）〜（１１）の養魚用飼料を要旨とする。
（１）蛋白質及び／又は澱粉の加熱ゲルによって構築された外層と魚粉と油脂を必須成分とする栄養成分を含む組成物からなる内層からなることを特徴とする養魚用飼料であって、内層の油脂が魚油及び融点が５０℃以上の硬化油を含有する油脂であることを特徴とする養魚用飼料。
（２）蛋白質が魚肉すり身、魚肉落し身、オキアミ、ゼラチン、コラーゲン、グルテン、卵白、大豆蛋白質から選ばれる1つ又は２つ以上を組み合わせたものである（１）の養魚用飼料。
（３）澱粉がタピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉、ワキシーコーンスターチ、及びそれらの加工澱粉である（１）又は（２）の養魚用飼料。
（４）外層がさらに魚粉及び／又は油脂を含有するものである（１）ないし（３）いずれかの養魚用飼料。
（５）外層と内層の組成物の重量比率が２：８〜７：３である（１）ないし（４）いずれかの養魚用飼料。
（６）外層の水分含量が２０〜５０重量％である（１）ないし（５）いずれかの養魚用飼料。
（７）外層が、厚さ３ｍｍの短冊状の薄片を製造し、温度１０５℃で３０分間乾燥後、二つに折り曲げたときに少なくとも９０度折り曲げても亀裂を生じない物性を有する組成物であることを特徴とする（１）ないし（６）いずれかの養魚用飼料。
（８）内層の組成物が魚粉３０〜７０重量％及び油脂３０〜７０重量％含有するものである（１）ないし（７）いずれかの養魚用飼料。
（９）内層の組成物にさらに多糖類及び／又は乳化剤を含むことを特徴とする（１）ないし（８）いずれかの養魚用飼料。
（１０）養魚用飼料が、マグロ類用飼料である（１）ないし（９）いずれかの養魚用飼料。
（１１）（１）ないし（１０）いずれかの飼料の外層の水分含量を１０〜２０重量％に調整したことを特徴とする養魚用飼料。
The gist of the present invention is the fish feed according to (1) to (11) below.
(1) A feed for fish farming comprising an outer layer constructed by a heated gel of protein and / or starch, and an inner layer comprising a composition containing nutritional components containing fish meal and fats and oils as essential components, A feed for fish farming, wherein the fat is a fat containing fish oil and a hardened oil having a melting point of 50 ° C or higher.
(2) The feed for fish farming according to (1), wherein the protein is a combination of one or more selected from fish surimi, fish meat, krill, gelatin, collagen, gluten, egg white, and soy protein.
(3) The fish feed according to (1) or (2), wherein the starch is tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch, and processed starch thereof.
(4) The feed for fish farming according to any one of (1) to (3), wherein the outer layer further contains fish meal and / or fats and oils.
(5) The feed for fish farming in any one of (1) thru | or (4) whose weight ratio of the composition of an outer layer and an inner layer is 2: 8-7: 3.
(6) The feed for fish farming according to any one of (1) to (5), wherein the water content of the outer layer is 20 to 50% by weight.
(7) The outer layer is a composition having a physical property in which a strip-like thin piece having a thickness of 3 mm is produced, dried at a temperature of 105 ° C. for 30 minutes, and then folded into at least 90 ° when folded into two. The fish feed according to any one of (1) to (6).
(8) The feed for raising fish according to any one of (1) to (7), wherein the composition of the inner layer contains 30 to 70% by weight of fish meal and 30 to 70% by weight of fats and oils.
(9) The feed for fish farming according to any one of (1) to (8), wherein the composition of the inner layer further contains a polysaccharide and / or an emulsifier.
(10) The fish feed according to any one of (1) to (9), wherein the fish feed is a tuna feed.
(11) A feed for fish farming, wherein the moisture content of the outer layer of any one of (1) to (10) is adjusted to 10 to 20% by weight.
本発明は、以下（１２）〜（１９）の養魚用飼料の製造方法を要旨とする。
（１２）加熱によりゲルを形成する蛋白質原料及び／又は澱粉原料に副原料を添加し撹拌混合した外層組成物と、魚粉、魚油及び融点が５０℃以上の硬化油を含有する油脂及びその他栄養成分を撹拌混合した内層組成物を調製し、外層組成物で内層組成物の少なくとも主表面を包むように成形し、加熱処理により外層組成物をゲル化することを特徴とする養魚用飼料の製造方法。
（１３）加熱によりゲルを形成する蛋白質原料及び／又は澱粉原料に副原料を添加し撹拌混合した外層組成物、魚粉、魚油及び融点が５０℃以上の硬化油を含有する油脂及びその他栄養成分を撹拌混合した内層組成物を調製し、二重ノズルを備えたエクストルーダを用いて、外層組成物に加熱処理を加えゲル化しながら、同時に内層組成物の少なくとも主表面を包むように押出成形することを特徴とする（１２）の養魚用飼料の製造方法。
（１４）蛋白質原料が魚肉すり身、魚肉落し身、オキアミ、ゼラチン、コラーゲン、グルテン、卵白、大豆蛋白質から選ばれる1つ又は２つ以上を組み合わせたものである（１２）又は（１３）の養魚用飼料の製造方法。
（１５）澱粉原料がタピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉、ワキシーコーンスターチ、及びそれらの加工澱粉から選ばれる１つ又は２つ以上を組み合わせたものである（１２）ないし（１４）いずれかの養魚用飼料。
（１６）外層組成物に添加する副原料が魚粉、油脂、塩類、糖類、糖アルコール類、グリセリン、増粘多糖類から選ばれる１つ又は２つ以上を組み合わせたものである（１２）ないし（１５）いずれかの養魚用飼料の製造方法。
（１７）その他栄養成分が、ビタミン類及び／又はミネラル類を含むものである（１２）ないし（１６）いずれかの養魚用飼料の製造方法。
（１８）内層組成物が魚粉３０〜７０重量％及び油脂３０〜７０重量％含有するものである（１２）ないし（１７）いずれかの養魚用飼料の製造方法。
（１９）内層組成物にさらに多糖類及び／又は乳化剤が含まれていることを特徴とする（１２）ないし（１８）いずれかの養魚用飼料の製造方法。
The gist of the present invention is the following (12) to (19) method for producing fish feed.
(12) An outer layer composition obtained by adding and mixing an auxiliary raw material to a protein raw material and / or starch raw material that forms a gel upon heating, and oil and fat containing fish meal, fish oil, and hardened oil having a melting point of 50 ° C. or higher, and other nutritional components A method for producing a feed for fish farming, comprising preparing an inner layer composition obtained by stirring and mixing, forming an outer layer composition so as to wrap at least the main surface of the inner layer composition, and gelling the outer layer composition by heat treatment.
(13) An outer layer composition, fish meal, fish oil, and fats and oils containing a hardened oil having a melting point of 50 ° C. or higher, which are obtained by adding and mixing the auxiliary ingredients to the protein ingredient and / or starch ingredient that forms a gel upon heating. A stir-mixed inner layer composition is prepared and extruded using an extruder equipped with a double nozzle so that the outer layer composition is heated and gelled, and at the same time, at least the main surface of the inner layer composition is wrapped. (12) The manufacturing method of the feed for fish farming.
(14) The fish raw material according to (12) or (13), wherein the protein raw material is one or a combination of two or more selected from fish paste, fish paste, krill, gelatin, collagen, gluten, egg white, and soy protein A method for producing feed.
(15) The starch raw material is a combination of one or two or more selected from tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch, and processed starch thereof (12) to (14 ) Any fish feed.
(16) The auxiliary material added to the outer layer composition is a combination of one or more selected from fish meal, fats and oils, salts, sugars, sugar alcohols, glycerin, thickening polysaccharides (12) to ( 15) A method for producing any fish feed.
(17) The method for producing a feed for fish farming according to any one of (12) to (16), wherein the other nutritional components include vitamins and / or minerals.
(18) The method for producing a feed for fish farming according to any one of (12) to (17), wherein the inner layer composition contains 30 to 70% by weight of fish meal and 30 to 70% by weight of fats and oils.
(19) The method for producing a feed for fish farming according to any one of (12) to (18), wherein the inner layer composition further contains a polysaccharide and / or an emulsifier.
本発明の飼料は、マグロ類が好む物性を有し、かつ、マグロ類の成長に十分な栄養分を含む飼料である。生餌に替えて使用することができる、飼料供給の安定性、飼料の保存性に優れた高栄養の配合飼料であり、摂餌性と飼料効率に優れた養魚用飼料とすることができる。 The feed of the present invention is a feed having physical properties preferred by tuna and containing nutrients sufficient for the growth of tuna. It can be used in place of raw feed, and is a highly nutritious mixed feed excellent in feed supply stability and feed storage stability, and can be used as a fish feed with excellent feedability and feed efficiency.
マグロ類は餌の物性に非常に敏感であり、各種飼料が工夫されてきたが、生餌と同程度の摂餌性を有し、かつ、生餌よりも単位量当たりの栄養価が高く、飼料効率のよい飼料は完成していない。これまで、餌の大きさ、柔らかさなどが注目されてきたが、それだけでは十分な摂餌性を有する飼料を得ることができていない。
本願発明者らは、試験例１に示すように種々の物性の食品を給餌してみたところ、単に硬度としての軟らかさだけではなく、弾力性と柔軟性を併せ持った物性を好むことを見出した。また、マグロ類は餌を一度口にくわえて、大きさや物性を確認した後、水中にもぐってその餌を飲み込むという摂餌行動を取ることもわかってきた。そのため、マグロ類がくわえたときに折れたり、崩れたりするものでは好ましくなく、弾性や柔軟性がありながら、かつ、一定の強度を有する物性が必要であった。給餌の際の衝撃に耐える強度も必要であることはいうまでもない。
Tuna are very sensitive to the physical properties of the feed, and various feeds have been devised, but have the same feeding ability as raw feed, and have a higher nutritional value per unit amount than raw feed, Feed efficient feed is not completed. So far, the size, softness, etc. of the bait have attracted attention, but it is not possible to obtain a feed having sufficient food intake by itself.
As shown in Test Example 1, the inventors of the present application have tried to feed foods having various physical properties, and found that they prefer not only softness as hardness but also physical properties having both elasticity and flexibility. . In addition, it has been found that tuna have a feeding behavior of adding food to the mouth once, checking the size and physical properties, and then swallowing the food into the water. Therefore, it is not preferable that the tuna breaks or collapses when added, and physical properties having a certain strength are required while having elasticity and flexibility. Needless to say, strength to withstand the impact of feeding is also necessary.
マグロ類の嗜好性に合う物性の飼料を製造するためにマグロ類の好む飼料と好まない飼料の物性を比較した結果、マグロ類の嗜好性にあう物性として、「破断応力が５×１０４〜６×１０５N／ｍ２、凝集性(３０％)が０．４〜０．６％、破断歪率が２０〜６０％」（飼料全体の物性）の範囲に入る物性の飼料を好むことが明らかとなった。生魚もこの範囲にはいる。
しかし、物性だけを満たしてもその飼料に含まれる栄養素がマグロ類の成長に必要十分含まれるものでなければ、養魚用飼料としては使えない。カニカマのような物性はマグロ類が好むものであったが、カニカマではたんぱく質も脂肪分もマグロ類の養殖用飼料としては不十分である。養魚用飼料の栄養素として欠かせない魚粉と油脂を一定以上含有し、かつ、好ましい物性の飼料でなければならない。
発明者らは、魚肉練り肉に魚粉、油脂を添加して、飼料を作製することを試みたが、必要な量の魚粉、油脂を添加した練り肉では成形することができなかった。そこで、魚粉と油脂を練り肉と混合するのではなく、練り肉などゲル形成能のある物質で包む本発明に思い至った。
Result of comparing the physical properties of the feed do not like and forage prefer the tuna to produce a feed properties to suit the taste of the tuna, as a physical property to meet the preference of tuna, "breaking stress of 5 × 10 4 ~ 6 × 10 5 N / m 2 , prefer coagulation (30%) 0.4-0.6%, breaking strain 20-60% (physical properties of the whole feed) Became clear. Raw fish are also in this range.
However, even if only the physical properties are satisfied, it cannot be used as fish feed unless the nutrients contained in the feed are necessary and sufficient for the growth of tuna. Physical properties such as crab are preferred by tuna, but protein and fat content are not sufficient for aquaculture feed of tuna. It must contain a certain amount or more of fish meal and fats and oils that are indispensable as nutrients for feed for fish farming, and should have favorable physical properties.
The inventors tried to prepare a feed by adding fish meal and fat to the meat paste of fish, but it could not be formed with the paste with the required amount of fish meal and fat added. Accordingly, the present inventors have come up with the present invention in which fish meal and fat are not mixed with kneaded meat but wrapped with a substance capable of forming a gel such as kneaded meat.
本発明において、破断応力とは、主に硬さを反映するパラメーターである。測定する試料に一定の断面積S（mm2）を有するプランジャーで圧力をかけ、試料が破断した際の荷重をF（N）とすると、破断応力はF/S（×１０−６N/m2）で表される。
本発明において、破断歪率とは、割れやすさ、もろさに関するパラメーターである。破断応力の測定において、破断荷重Fによって破断するまでに試料が変形した程度、すなわち、試料の高さがH（ｍｍ）で、プランジャーが進んでいた距離をΔH（ｍｍ）とすると、破断歪率はΔH／H（×１００％）で表される。
本発明において、凝集性とは、弾力、柔軟性に関するパラメーターであり、圧力を加えて変形したものが元通りに回復する性質を反映する。測定する試料に一定の断面積S（mm2）を有するプランジャーで圧力をかけていく。事前に設定した距離（クリアランス）進めたところでプランジャーを元に戻す。これを2回繰り返す。このときの荷重の大きさの経時変化をチャートに描き、1回目と2回目の荷重の曲線下面積の比率で表される。凝集性はA２／A１（A１：1回目の曲線下面積、A２：2回目の曲線下面積）で表される。
これら物性を表すパラメーターは測定条件によって数値が多少ばらつくが、本発明においては、それぞれの組成物で直径２．３ｃｍ、長さ２．０ｃｍの円柱を作り、横に寝かせた状態で測定した値を用いた。他の形やサイズのサンプルを作製して測定してみたが、組成物の成分が同一であれば、±１０％以上変化することはなかった。また、生魚のように組成が均一でない場合は、類似のサイズの魚をぶつ切りにしたものなどを使用して測定し、参考値とした。
In the present invention, the breaking stress is a parameter mainly reflecting hardness. When pressure is applied to the sample to be measured with a plunger having a constant cross-sectional area S (mm 2 ) and the load when the sample breaks is F (N), the breaking stress is F / S (× 10 −6 N / m 2 ).
In the present invention, the breaking strain rate is a parameter relating to fragility and brittleness. In the measurement of the breaking stress, if the degree of deformation of the sample by the breaking load F, that is, the height of the sample is H (mm) and the distance that the plunger has advanced is ΔH (mm), the breaking strain The rate is expressed as ΔH / H (× 100%).
In the present invention, the cohesiveness is a parameter relating to elasticity and flexibility, and reflects the property that a material deformed by applying pressure is restored to its original state. Pressure is applied to the sample to be measured with a plunger having a constant cross-sectional area S (mm 2 ). Return the plunger to the original position after the distance (clearance) set in advance. Repeat this twice. The change over time in the magnitude of the load at this time is drawn on a chart, and is represented by the ratio of the area under the curve of the first and second loads. Aggregability is represented by A 2 / A 1 (A 1 : area under the first curve, A 2 : area under the second curve).
Although these parameters representing physical properties vary somewhat depending on the measurement conditions, in the present invention, a cylinder having a diameter of 2.3 cm and a length of 2.0 cm is formed from each composition, and values measured in a state of being laid sideways are used. Using. Samples of other shapes and sizes were prepared and measured. However, if the components of the composition were the same, there was no change of ± 10% or more. In addition, when the composition was not uniform as in the case of raw fish, it was measured using a similar size fish cut into reference values.
上述のマグロ類が好む飼料を製造するために必要な外層の物性を種々試した結果、「破断応力が５×１０４〜１×１０６N／ｍ２、凝集性(３０％)が０．４〜１．０％、破断歪率が３０〜８０％」を満たす物性の外層で魚粉、油脂を包むことで全体の物性がマグロ類の好む物性の飼料を製造することができた。
本発明において加熱ゲルとは、蛋白質を６０℃以上に加熱する、あるいは、６０℃以上に加熱後冷却することによりできるゲルや澱粉に水分を加えて６０℃以上に加熱することにより糊化してできるゲルを意味する。
As a result of various trials on the physical properties of the outer layer necessary for producing the feed preferred by the tuna, “the breaking stress is 5 × 10 4 to 1 × 10 6 N / m 2 and the cohesiveness (30%) is 0. By wrapping fish meal and fats and oils in an outer layer having physical properties satisfying 4 to 1.0% and a breaking strain rate of 30 to 80%, it was possible to produce a feed having physical properties preferred by tuna.
In the present invention, the heated gel can be gelatinized by heating the protein to 60 ° C. or higher, or adding water to the gel or starch that is heated by cooling to 60 ° C. or higher and then cooling to 60 ° C. or higher. Means a gel.
外層の組成物は上記の物性を有し、内層組成物を包みこめるものであればなんでもよいが、蛋白質を加熱してできるゲル、あるいは、澱粉を加熱してできるゲルの物性が、その柔軟性、伸展性などの点で、本発明に適していることを見出した。例えば、魚肉、すり身、オキアミ、グルテン、コラーゲン、大豆たん白、酵素分解大豆たん白、ゼラチン、卵白などの蛋白質の単体もしくはこれらの２種以上の混合物などのゲル形成能を有する蛋白質が好ましい。澱粉としては、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉、ワキシーコーンスターチ、及びそれらの加工澱粉が好ましい。これら蛋白質及び／又は澱粉を多く含む食品素材を用いることもできる。これら蛋白質及び／又は澱粉を含む組成の外層は加熱することによりゲルが固定され、柔軟性を持ち、かつ、内層組成物の保持力もあり、一定の強度を有する。
例えば、魚肉すり身を外層組成物として用いる場合、一般的なかまぼこなどの練製品の製造方法を用いて製造することができる。具体的には、2％以上の食塩を加え10℃以上、好ましくは30℃〜40℃で10分以上置いてから、８０〜９０℃で10分以上加熱する。あるいは卵白を用いる場合、例えば、卵白：澱粉：魚粉：水を１：1：2：6の重量比率で混合し、加熱することにより、望ましい物性の組成物を得ることができる。
The outer layer composition may be anything as long as it has the above-mentioned physical properties and can wrap the inner layer composition. However, the physical properties of the gel formed by heating the protein or the gel formed by heating the starch are flexible. The present invention has been found to be suitable for the present invention in terms of extensibility and the like. For example, a protein having gel forming ability such as a simple substance of a protein such as fish meat, surimi, krill, gluten, collagen, soybean protein, enzyme-degraded soybean protein, gelatin, egg white or a mixture of two or more of these is preferred. As the starch, tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch, and processed starch thereof are preferable. A food material containing a large amount of these proteins and / or starches can also be used. The outer layer having a composition containing these proteins and / or starches is fixed with gel by heating, has flexibility, and has a holding power for the inner layer composition, and has a certain strength.
For example, when using fish meat surimi as an outer layer composition, it can be produced using a general method for producing paste products such as kamaboko. Specifically, 2% or more of salt is added and placed at 10 ° C or higher, preferably 30 ° C to 40 ° C for 10 minutes or longer, and then heated at 80 to 90 ° C for 10 minutes or longer. Alternatively, when egg white is used, for example, a composition having desirable physical properties can be obtained by mixing egg white: starch: fish meal: water at a weight ratio of 1: 1: 2: 6 and heating.
飼料全体の栄養効率を高めるためには、飼料全体として少しでも、水分含量が低く、高蛋白、高脂肪にするのが好ましい。外層のゲル化に影響を与えない範囲で外層にも魚粉、油脂を添加することが好ましい。用いるゲルの種類にもよるが、外層には魚粉を６０重量％程度まで、また、油脂を３０重量％まで添加することが可能である。魚粉を２０〜３０重量％及び油脂を５〜１０重量％程度添加するのが好ましい。
外層のゲルの品質をよりよくするために、魚肉練製品などの品質改良剤として用いられている添加物を添加することができる。澱粉、増粘多糖類、分離大豆蛋白、重曹、重合リン酸塩、卵白、トランスグルタミナーゼ、各種プロテアーゼインヒビター、などを添加してもよい。特に、ゲル強度を強化するために、寒天、ジェランガム、プルラン、澱粉、マンナン、カラギーナン、キサンタンガム、ローカストビーンガム、カードラン、ペクチン、アルギン酸及びその塩類、アラビアガム、キトサン、デキストリン、可食性水溶性セルロースなどの増粘剤を適宜配合してもよい。但し、マグロ類をはじめ多くの養殖魚は、多糖類に対する消化性が悪いので、多糖類については、必要最小限に留めるのが好ましく、外層の材料のうち、増粘剤の使用は好ましくは１０重量％以下、より好ましくは５重量％以下、さらに好ましくは１．５％重量％とすることが望ましい。
In order to increase the nutritional efficiency of the whole feed, it is preferable that the feed as a whole has a low water content, high protein, and high fat. It is preferable to add fish meal and fat to the outer layer as long as they do not affect the gelation of the outer layer. Depending on the type of gel used, it is possible to add up to about 60% by weight of fish meal and up to 30% by weight of fats and oils in the outer layer. It is preferable to add about 20 to 30% by weight of fish meal and about 5 to 10% by weight of fats and oils.
In order to improve the quality of the gel of the outer layer, an additive used as a quality improver such as a fish paste product can be added. Starch, thickening polysaccharide, isolated soybean protein, baking soda, polymerized phosphate, egg white, transglutaminase, various protease inhibitors, and the like may be added. In particular, to enhance gel strength, agar, gellan gum, pullulan, starch, mannan, carrageenan, xanthan gum, locust bean gum, curdlan, pectin, alginic acid and its salts, gum arabic, chitosan, dextrin, edible water-soluble cellulose You may mix | blend thickeners, such as these suitably. However, since many cultured fish including tuna are poorly digestible to polysaccharides, it is preferable to keep polysaccharides to the minimum necessary, and among the materials of the outer layer, the use of thickeners is preferably 10 It is desirable that the amount is not more than wt%, more preferably not more than 5 wt%, and still more preferably 1.5% wt%.
本発明の外層として好ましい別の態様として、澱粉を主成分とする加熱ゲルがその弾力性、柔軟性において優れていることを見出した。澱粉に水を加えて混練し、加熱したゲルには弾力、柔軟性、伸展性がある。特に種々の加工澱粉にはそれぞれに特徴があり、２種以上を組み合わせることでより、弾力性、柔軟性、伸展性などの性質をもった外層を得ることができる。例えば、エーテル化澱粉とリン酸架橋澱粉の組み合わせのように異なるタイプの加工澱粉を組み合わせるのがよい。澱粉にグルテン、大豆タンパクなどの蛋白質を加えることによりさらに強いゲルを得ることができる。グルテンの変りにグルテンを含有する小麦粉などを使用することもできる。その他の副原料としては、小麦粉などの穀粉、大豆タンパク、グルテン、卵白などのタンパク質、砂糖、水あめなどの糖・糖アルコール類、カラギーナン、寒天、ジェランガム、プルラン、マンナン、キサンタンガム、ローカストビーンガム、カードラン、ペクチン、アルギン酸及びその塩類、アラビアガム、キトサン、デキストリン、可食性水溶性セルロースなどの増粘剤、リン酸塩等の塩類を添加してもよい。例えば、澱粉に小麦粉を加えることによって、外層に強度を与えることができる。また、一定量のタンパク質を加えることで加熱後の表面のべたつきを押さえることができる。 As another preferred embodiment as the outer layer of the present invention, it has been found that a heated gel mainly composed of starch is excellent in elasticity and flexibility. Gels heated and kneaded with starch are heated, flexible, flexible and stretchable. In particular, various processed starches have their respective characteristics, and an outer layer having properties such as elasticity, flexibility, and extensibility can be obtained by combining two or more kinds. For example, different types of modified starches may be combined, such as a combination of etherified starch and phosphate cross-linked starch. A stronger gel can be obtained by adding proteins such as gluten and soy protein to starch. It is also possible to use flour containing gluten instead of gluten. Other auxiliary ingredients include flour such as wheat flour, protein such as soy protein, gluten and egg white, sugar and sugar alcohols such as sugar and starch syrup, carrageenan, agar, gellan gum, pullulan, mannan, xanthan gum, locust bean gum, curd Thickeners such as orchid, pectin, alginic acid and salts thereof, gum arabic, chitosan, dextrin and edible water-soluble cellulose, and salts such as phosphates may be added. For example, strength can be given to the outer layer by adding wheat flour to starch. Moreover, the stickiness of the surface after a heating can be suppressed by adding a fixed amount of protein.
澱粉の加熱ゲルで魚粉、魚油を主成分する内層を包んだ本発明の飼料は外層に弾力性、柔軟性があるので、魚が好んで摂食する。製造効率においても、伸展性に優れた物性であり、包餡機やエクストルーダで内層を包みこむのに適している。
飼料全体の栄養価の観点からは、外層にもできるだけ多く魚粉や魚油を添加するのが好ましい。例えば、澱粉を含まず小麦粉を主成分とする加熱ゲルで作製した外層では、魚粉を一定以上添加すると、澱粉を含有するドウと比較して、柔軟性が低く、もろい物性のため、うまく内層を包むことができないが、澱粉を含む加熱ゲルは魚粉を入れても柔軟性ある外層とすることができる。
The feed of the present invention, in which the inner layer mainly composed of fish meal and fish oil is wrapped with a starch starch gel, has elasticity and flexibility in the outer layer. In terms of manufacturing efficiency, it has excellent extensibility and is suitable for wrapping the inner layer with a wrapping machine or an extruder.
From the viewpoint of the nutritional value of the entire feed, it is preferable to add as much fish meal or fish oil as possible to the outer layer. For example, in an outer layer made of a heated gel that does not contain starch and is mainly composed of wheat flour, when fish meal is added more than a certain amount, compared to dough containing starch, the inner layer is well formed due to low flexibility and brittle physical properties. Although it cannot be wrapped, a heated gel containing starch can be made into a flexible outer layer even if fish meal is added.
本発明で用いる澱粉は特に制限はないが、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉などが利用でき、特にこれらのエーテル化、アセチル化、アセチル架橋、エーテル架橋、リン酸架橋、α化ヒドロキシプロピルリン酸架橋などの加工澱粉が好ましい。これら澱粉に蛋白質など他の副原料を加え、水を加えて混合し混練し、包餡機などで、内層を包んだ後、加熱することにより本発明の飼料を製造する。あるいは、外層原料と内層原料をそれぞれ二重ノズルのエクストルーダに供給し、外層原料を混合、加熱処理しながら、同時に外層で内層を包み込む形で押し出し成形することによっても製造できる。澱粉等の原料に対し水の添加量は包餡機やエクストルーダに対応できる量であればよいが、３０〜５０重量％程度が適当である。加熱温度は、澱粉や添加した蛋白質等がゲル化する温度以上であればよく、品温が６０〜１２０度、好ましくは、７０〜１００℃程度になればよい。魚油は酸化しやすいのでなるべく高温は避けるのが好ましい。 The starch used in the present invention is not particularly limited, but tapioca starch, wheat starch, potato starch, corn starch, bean starch and the like can be used, particularly etherification, acetylation, acetyl crosslinking, ether crosslinking, phosphate crosslinking, Processed starch such as pregelatinized hydroxypropyl phosphate is preferred. The feed of the present invention is produced by adding other auxiliary materials such as protein to these starches, adding water, mixing and kneading, wrapping the inner layer with a wrapping machine, and then heating. Alternatively, the outer layer raw material and the inner layer raw material are respectively supplied to an extruder having a double nozzle, and the outer layer raw material is mixed and heat-treated, and at the same time, the outer layer raw material and the inner layer raw material are extruded and formed so as to wrap the inner layer. The amount of water added to the raw material such as starch may be an amount that can correspond to a packaging machine or an extruder, but about 30 to 50% by weight is appropriate. The heating temperature should just be more than the temperature which gelatinizes the starch, the added protein, etc., and product temperature should just be 60-120 degreeC, Preferably, it is about 70-100 degreeC. Since fish oil is easily oxidized, it is preferable to avoid high temperatures.
本発明の澱粉の加熱ゲルで内層を包んでできあがった飼料の外層の水分量は２５〜５０重量％程度になる。そのまま長期保存する場合は、冷蔵又は冷凍保存することができる。また、この飼料をさらに乾燥させ水分量を１０〜２０重量％にすると保存性が高い飼料とすることができる。製造時の加熱工程に過熱水蒸気を用いることにより、最初から水分量の低い飼料を製造することもできる。この水分量の飼料を給餌するときには、水や海水などの液体に浸漬して水分を吸収させて給餌することもできる。澱粉加熱ゲルは吸水性に優れ、２０〜３０秒程度浸漬すれば、乾燥前の３５重量％程度水分を含む外層と同程度の柔軟性に戻すことができる。外層を乾燥させることと外層に添加物を加えて水分活性を低下させることを併用することにより、室温で長期に保存できる飼料を製造することができる。水分量１０〜２０重量％、水分活性０．８以下、特に０．６以下が好ましい。
本発明により、保存性が高く、かつ、給餌前に水や海水などの液体に浸漬して、速やかにすいぶんを吸水することができる飼料を提供することができる。
The water content of the outer layer of the feed formed by wrapping the inner layer with the starch gel of the present invention is about 25 to 50% by weight. When stored as it is for a long time, it can be refrigerated or frozen. Moreover, when this feed is further dried and the water content is 10 to 20% by weight, a feed having high storage stability can be obtained. By using superheated steam in the heating process during production, a feed with a low moisture content can be produced from the beginning. When feeding this amount of water, it is possible to feed it by immersing it in a liquid such as water or seawater to absorb the water. The starch-heated gel is excellent in water absorption and can be returned to the same degree of flexibility as the outer layer containing about 35% by weight of moisture before drying if immersed for about 20 to 30 seconds. By combining the drying of the outer layer and the reduction of water activity by adding an additive to the outer layer, a feed that can be stored at room temperature for a long time can be produced. A water content of 10 to 20% by weight and a water activity of 0.8 or less, particularly 0.6 or less are preferred.
According to the present invention, it is possible to provide a feed that is highly storable and that can be immersed in a liquid such as water or seawater before feeding to quickly absorb water.
澱粉を含有する外層の組成物の配合は種々のパターンが考えられる。魚種や魚の成長段階によって、飼料に要求される栄養素、カロリーは異なる。魚粉や魚油を多く入れるほど、外層の配合を厳密に調製する必要があるが、魚粉や魚油が少なめの場合は、外層の配合にはかなりの自由度がある。少なくとも乾物換算で澱粉を20〜80重量％含有させる。魚粉を25〜50重量％（乾物換算）添加した外層とする場合、乾物換算で、澱粉20〜65重量％、小麦粉5〜20重量％、タンパク質、油脂、増粘剤、塩類などを合計5〜15重量％程度添加するのが好ましい。魚油は１〜５重量％、リン酸塩は1〜2重量％、タンパク質は１〜5重量％、増粘剤は１〜5重量％程度添加するのが好ましい。
副原料として用いる場合、小麦粉はグルテン含有量の多い強力粉が好ましいが、薄力粉でもよい。
外層の品質をよりよくするために、澱粉食品の品質改良剤として用いられている添加物を添加することができる。
Various patterns can be considered for the composition of the composition of the outer layer containing starch. The nutrients and calories required for the feed differ depending on the fish species and the growth stage of the fish. The more fish meal or fish oil is added, the more precisely the outer layer needs to be prepared. However, if there is less fish meal or fish oil, the outer layer has a considerable degree of freedom. At least 20 to 80% by weight of starch is contained in terms of dry matter. When the outer layer is added with 25 to 50% by weight of fish meal (in terms of dry matter), the total amount of starch, 20 to 65% by weight,
When used as an auxiliary material, wheat flour is preferably strong flour with a high gluten content, but it may also be weak flour.
In order to improve the quality of the outer layer, additives used as a quality improver for starch foods can be added.
内層の組成物は魚粉と油脂が主成分であるが、養魚用の栄養成分として知られているその他の栄養成分、例えば、ビタミン、ミネラル等を添加してもよい。また、外層に包まれているが魚粉や液状である油脂が漏れることがあっては好ましくないので、多糖類や硬化油を配合、また乳化し安定化させることもできる。特に、機械で製造する場合、内層組成物の物性を機械適性のある流動性、物性にするのが好ましい。魚油を固める硬化油や魚油を吸着する多孔質素材などを添加するのが好ましい。多糖類(油脂吸着剤)としては、オイルQ（日殿化学社製）、粉末状大豆蛋白質ニューフジプロSEH(不二製油社製)等が例示される。
魚油は室温で液状であり、特に温度が高くなると粘度が低下し、外層から染み出してくることがある。これを回避するために、魚油に硬化油を混合するのが好ましい。硬化油とは、魚油、大豆油、菜種油などの動植物油に水素添加した白色固体脂肪である。原料油は成分脂肪酸としてオレイン酸、リノール酸、リノレン酸、他の高度不飽和脂肪酸などの不飽和脂肪酸を含むが、水素添加油は不飽和脂肪酸に水素が添加して不飽和脂肪酸が減少し、ついには飽和脂肪酸となり、固体脂肪となる。硬化油を添加することにより、液状油はペースト状〜固化させることができる。飼料から内層の魚油が外層のひび割れや隙間から、漏れ出たり、染み出してくるのを抑制するには、５０℃以上の融点を有する硬化油を添加するのが好ましい。このような硬化油としては、硬化油を構成する脂肪酸の主成分（脂肪酸組成において最も量の多い脂肪酸）が炭素数１８以上の脂肪酸であり、かつ、ヨウ素価（100ｇの油脂に吸収されるヨウ素の質量（ｇ単位））が０〜２である硬化油が該当する。極度硬化油として販売されている硬化油のヨウ素価はこの範囲に入る。好ましい硬化油としては、豚脂極度硬化油（横関油脂工業株式会社製）、ユニショートＫ（不二製油株式会社製）、ハイエルシン菜種極度硬化油（横関油脂工業株式会社製）、牛脂極度硬化油（新日本理化株式会社製）、大豆極度硬化油（横関油脂工業株式会社製）、菜種極度硬化油（横関油脂工業株式会社製）、ＴＡＩＳＥＴ５０（太陽化学株式会社製）などが例示される。特に、炭素数２２のベヘン酸などの炭素数が20以上の脂肪酸を多く含むハイエルシン菜種極度硬化油（横関油脂工業株式会社製）などが好ましい。硬化油の添加量は、内層の魚油等の液状油の量に対して、０．５〜１５重量％が好ましく、特に１〜１０重量％が好ましい。硬化油の魚類による消化性は高くないといわれているので、飼料全体の重量に対して、５重量％を超えない程度の使用が好ましい。 また、硬化油を添加することにより、一定の粘度のある内層となるため、内層を外層に包みこみ成型するときの機械適性も改良される。
さらに、内層の組成物には、従来の養殖魚用配合飼料の原材料を添加することができる。例えば、生魚類、イカミール、オキアミミール、大豆油かす、コーングルテンミールなどのタンパク質、オキアミ油、鯨油、大豆油、コーン油、菜種油、硬化油などの油脂、澱粉、小麦粉、米粉、タピオカ粉、トウモロコシ粉などのデンプン質、アルギン酸及びその塩類、カルボキシメチルセルロースナトリウム（ＣＭＣ）、グァガム、デキストリン、キトサン、カードラン、ペクチン、カラギーナン、マンナン、ジェランガム、アラビアガム、可食性水溶性セルロースなどの多糖類、ビタミン、ミネラル類などである。
The composition of the inner layer is mainly composed of fish meal and fats and oils, but other nutritional components known as nutritional components for fish farming such as vitamins and minerals may be added. Moreover, since it is not preferable if fish meal or liquid fats and oils are leaked although they are wrapped in the outer layer, polysaccharides and hardened oils can be blended, emulsified and stabilized. In particular, in the case of producing by a machine, it is preferable to make the physical properties of the inner layer composition into fluidity and physical properties having mechanical suitability. It is preferable to add a hardened oil that hardens the fish oil or a porous material that adsorbs the fish oil. Examples of the polysaccharide (oil and fat adsorbent) include oil Q (manufactured by Hidden Chemical Co., Ltd.), powdered soybean protein New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.) and the like.
Fish oil is liquid at room temperature, and when the temperature rises, the viscosity decreases and the oil may ooze out from the outer layer. In order to avoid this, it is preferable to mix hardened oil with fish oil. Hardened oil is white solid fat obtained by hydrogenating animal and vegetable oils such as fish oil, soybean oil, and rapeseed oil. Raw oil contains unsaturated fatty acids such as oleic acid, linoleic acid, linolenic acid, and other highly unsaturated fatty acids as component fatty acids, but hydrogenated oils add unsaturated fatty acids to reduce unsaturated fatty acids, Eventually saturated fatty acids become solid fats. By adding the hardened oil, the liquid oil can be pasted or solidified. It is preferable to add a hardened oil having a melting point of 50 ° C. or higher in order to prevent the fish oil in the inner layer from leaking or seeping out from the cracks or gaps in the outer layer from the feed. As such a hardened oil, the main component of the fatty acid constituting the hardened oil (the fatty acid having the largest amount in the fatty acid composition) is a fatty acid having 18 or more carbon atoms and has an iodine value (iodine absorbed in 100 g of fats and oils). The hardened oil whose mass (g unit) is 0-2 corresponds. The iodine value of hardened oil sold as extremely hardened oil falls within this range. Preferred hardened oils include pork fat extremely hardened oil (manufactured by Yokoseki Oil & Fat Co., Ltd.), Unishort K (manufactured by Fuji Oil Co., Ltd.), Hyelsin rapeseed extremely hardened oil (manufactured by Yokoseki Oil & Fat Industries, Ltd.), beef fat extremely hardened oil (Shin Nihon Rika Co., Ltd.), soybean extremely hardened oil (Yokoseki Yushi Kogyo Co., Ltd.), rapeseed extremely hardened oil (Yokoseki Yushi Kogyo Co., Ltd.), TAISET 50 (Taiyo Kagaku Co., Ltd.) and the like. In particular, Hyelsin rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) containing a lot of fatty acids having 20 or more carbon atoms such as behenic acid having 22 carbon atoms is preferred. The addition amount of the hardened oil is preferably 0.5 to 15% by weight, particularly preferably 1 to 10% by weight, based on the amount of liquid oil such as fish oil in the inner layer. Since it is said that hardened oil is not highly digestible by fish, it is preferably used in an amount not exceeding 5% by weight based on the weight of the whole feed. Moreover, since the inner layer having a certain viscosity is added by adding the hardened oil, the mechanical suitability when the inner layer is wrapped and molded in the outer layer is also improved.
Furthermore, the raw material of the conventional formula feed for cultured fish can be added to the composition of an inner layer. For example, raw fish, squid meal, krill meal, soybean oil residue, protein such as corn gluten meal, krill oil, whale oil, soybean oil, corn oil, rapeseed oil, oil such as hardened oil, starch, wheat flour, rice flour, tapioca flour, corn Starches such as flour, alginic acid and its salts, sodium carboxymethylcellulose (CMC), guar gum, dextrin, chitosan, curdlan, pectin, carrageenan, mannan, gellan gum, gum arabic, edible water soluble cellulose and other polysaccharides, vitamins, Such as minerals.
上記内層の組成物は、油脂含量を２０〜７０質量％、特に大型養殖魚に給餌する場合、油脂含量を好ましくは３０質量％以上、より好ましくは３５質量％以上、最も好ましくは４５質量％以上となるように配合する。多量の油脂含量は、養殖魚の成長及び成長効率に優れた効果を奏するが、油脂含量を７０質量％超配合すると、必然的に他の配合成分が減少し、栄養バランスの調整が困難となる。魚油やその他植物性油脂は流動性が高いものであり、そのまま用いてもよいが、好ましくはビタセルWF２００、ビタセルWF６００又はビタセルWF６００／３０（レッテンマイヤー社製）、オイルＱ No.５０又はオイルＱ−Ｓ（日澱化学株式会社製）、パインフロー（松谷化学工業株式会社製）等のデキストランをはじめとする吸油性多糖類、発酵大豆、イソフラボンなどの吸油性タンパク又はダイズ油、ナタネ油又はパーム油などの油脂に水素付加した硬化油を用いて流動性を低下させて用いることができる。あるいは、魚油を乳化させることにより流動性を低下させて用いることもできる。ただし、魚の消化性を考慮すると、これらの流動性を低下させるような成分は好ましくは内層の組成物の１０質量％以下、より好ましくは５質量％以下とすることが望ましい。油脂としては、魚油がもっとも好ましいが、他の植物性油脂などで一部代替することも可能である。
内層の必須成分である魚粉は通常養魚用飼料原料として用いられている各種魚粉、オキアミなどの甲殻類の粉末などが利用できる。魚粉含量を３０〜７０質量％、好ましくは３０質量％以上、より好ましくは３５質量％以上、最も好ましくは４５質量％以上となるように配合する。
The composition of the inner layer has an oil / fat content of 20 to 70% by mass, particularly when feeding large cultured fish, the oil / fat content is preferably 30% by mass or more, more preferably 35% by mass or more, and most preferably 45% by mass or more. It mix | blends so that it may become. A large amount of fats and oils has an excellent effect on the growth and growth efficiency of cultured fish. However, if the fats and oils content exceeds 70% by mass, other blending components are inevitably reduced, making it difficult to adjust the nutritional balance. Fish oil and other vegetable oils and fats have high fluidity and may be used as they are, but preferably Vitacel WF200, Vitacel WF600 or Vitacel WF600 / 30 (manufactured by Rettenmeier), Oil Q No. 50 or Oil Q- Oil-absorbing polysaccharides including dextran such as S (manufactured by Nissho Chemical Co., Ltd.), Pineflow (manufactured by Matsutani Chemical Industry Co., Ltd.), oil-absorbing proteins such as fermented soybean, isoflavone, soybean oil, rapeseed oil or palm oil The fluidity can be reduced using a hardened oil obtained by hydrogenating oils and fats. Alternatively, the fluidity can be reduced by emulsifying fish oil. However, in consideration of the digestibility of fish, it is desirable that the components that lower the fluidity are 10% by mass or less, more preferably 5% by mass or less of the composition of the inner layer. As the oil and fat, fish oil is most preferable, but it can be partially replaced with other vegetable oil and fat.
As the fish meal, which is an essential component of the inner layer, various fish meals that are usually used as feed materials for fish farming, crustacean powder such as krill, and the like can be used. It mix | blends so that a fish meal content may be 30-70 mass%, Preferably it is 30 mass% or more, More preferably, it is 35 mass% or more, Most preferably, it is 45 mass% or more.
本発明の飼料は養殖魚、特に、クロマグロ（Thunnus orientalis, Thunnus thynnus）、ミナミマグロ(Thunnus maccoyii)、キハダ(Thunnus albacares)、メバチ(Thunnus obesus)等のマグロ類に適した飼料であるが、その他、ブリ(Seriola quinqueradiata)、カンパチ(Seriola dumerili)、ヒラマサ(Seriola lalandi)等のブリ類、トラウト(Salmo trutta)、ギンザケ(Oncorhynchus kisutsh)、アトランティックサーモン(Salmo salar)等のサケ類、その他マダイ(Pagrus major)、ヒラメ(Paralichthys olivaceus)、トラフグ(Takifugu rubripes)、ハタ(Epinephelinae)、クエ(Epinephelus bruneus)、スズキ(Lateolabrax japonicus)、バラマンディ(Lates calcarifer)などの飼料としても好ましいものである。
飼料の大きさは魚の大きさに応じて調製する。魚が天然界において通常餌にしている魚の大きさ、形から大きく離れなければよい。マグロ類では長さが約５〜２０ｃｍ、断面の径が約１〜５ｃｍ位の略円筒形、あるいは略円筒形をやや平らにつぶしたような形状が適当である。
The feed of the present invention is a feed suitable for cultured fish, particularly tuna such as bluefin tuna ( Thunnus orientalis , Thunnus thynnus ), southern bluefin tuna ( Thunnus maccoyii ), yellowfin ( Thunnus albacares ), bigeye ( Thunnus obesus ), etc. yellowtail (Seriola quinqueradiata), amberjack (Seriola dumerili), yellowtail such as amberjack (Seriola lalandi), trout (Salmo trutta), coho salmon (Oncorhynchus kisutsh), salmon such as Atlantic salmon (Salmo salar), the other red sea bream (Pagrus major ), Flounder ( Paralichthys olivaceus ), tiger puffer ( Takifugu rubripes ), grouper ( Epinephelinae ), cued ( Epinephelus bruneus ), sea bass ( Lateolabrax japonicus ), barramundi ( Lates calcarifer ) and the like.
The size of the feed is prepared according to the size of the fish. It is only necessary that the fish does not greatly deviate from the size and shape of the fish that are normally used in nature. For the tuna, a substantially cylindrical shape having a length of about 5 to 20 cm and a cross-sectional diameter of about 1 to 5 cm, or a shape obtained by flattening the substantially cylindrical shape is suitable.
本発明の飼料の保存性を考慮して、水分活性を調節してもよい。この水分活性の調整は、内層、外層の組成物の組成により調整することができる。例えば、添加する水分量の調整により、内層の組成物の水分活性を低くすることができる。また、塩類（食塩、リンゴ酸ソーダ、乳酸ソーダなど）、糖類（砂糖、乳糖、マルトース、ソルビットなど）、糖アルコール類、アミノ酸、核酸関連物質、有機酸類、アルコール類、プロピレングリコース、グリセリン、澱粉類、蛋白類などの水分活性調整剤の添加により、組成物の水分活性を調整してもよい。 The water activity may be adjusted in consideration of the storage stability of the feed of the present invention. The water activity can be adjusted by adjusting the composition of the inner layer and the outer layer. For example, the water activity of the composition of the inner layer can be lowered by adjusting the amount of water added. Salts (salt, sodium malate, sodium lactate, etc.), sugars (sugar, lactose, maltose, sorbit, etc.), sugar alcohols, amino acids, nucleic acid related substances, organic acids, alcohols, propylene glycolose, glycerin, starches The water activity of the composition may be adjusted by adding a water activity regulator such as proteins.
本発明の外層と内層からなる飼料は、外層組成物で内層組成物の少なくとも主表面を覆うことができれば、どのような方法で製造してもよい。大量生産するには、例えば、以下のように製造することができる。外層と内層の組成物をそれぞれ混合しておき、それぞれの量を決めて、包餡機（コバード社製、ロボセブンシリーズ“AR-800”等）にかけて包み込む。あるいは、二重ノズルを有する押し出し機で外層組成物と内層組成物を押し出し、適当なサイズに切断する。これらの方法により成形し、加熱することにより、外層のゲルを固定させる。加熱方法は、湿式加熱でも乾式加熱でもよい。スチーム加熱、誘電加熱、マイクロウェーブ加熱などが例示される。加熱も同時にできるエクストルーダを用いれば、外層を加熱処理しながら、同時に内層を包みこむ成型を行うことができる。
主表面を覆うとは、外層は完全に内層を包みこむ状態にしてもよいし、円筒状の側面のみを包み、両断面は包んでいない状態にしてもよく、形状によるが、内層組成物の表面の7割程度以上が外層で覆われていればよい。完全に包み込まない場合は、内層の組成物が崩れにくいように、内層組成物に結着性のある多糖類、硬化油、乳化剤などの賦形剤を添加しておくのが好ましい。
The feed comprising the outer layer and the inner layer of the present invention may be produced by any method as long as at least the main surface of the inner layer composition can be covered with the outer layer composition. For mass production, for example, it can be produced as follows. Mix the composition of the outer layer and the inner layer, determine the amount of each, and wrap it with a wrapping machine (Robo Seven series “AR-800”, etc., manufactured by Kovard). Alternatively, the outer layer composition and the inner layer composition are extruded with an extruder having a double nozzle and cut into an appropriate size. The outer layer gel is fixed by molding and heating by these methods. The heating method may be wet heating or dry heating. Examples include steam heating, dielectric heating, and microwave heating. If an extruder that can be heated at the same time is used, the outer layer can be heat-treated, and at the same time, the inner layer can be molded.
Covering the main surface means that the outer layer may completely enclose the inner layer, or only the cylindrical side surface, and may not be encased in both cross sections. It is sufficient that about 70% or more of the surface is covered with the outer layer. When it is not completely encased, it is preferable to add excipients such as binding polysaccharides, hardened oils, emulsifiers and the like to the inner layer composition so that the inner layer composition does not easily collapse.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited thereto.
本実施例において、破断応力、凝集性、破断歪度の測定には、株式会社山電のRHEONER II CREEP METER RE2-3305Sを使用した。使用したプランジャーは直径８ｍｍの円柱状のものを使用した。破断応力解析には、ソフトウェアとして株式会社山電の破断強度解析Windows（登録商標）を使用した。凝集性解析には、ソフトウェアとして株式会社山電のテクスチャー解析Windows（登録商標）を使用した。凝集率の測定は、クリアランス３０％で行った。測定スピードは1mm/secで行った。サンプルの形状は、ほぼ直径２３ｍｍ、高さ２０ｍｍの円柱もしくは、それに近い形状にし、円柱を横向きに寝かせてその中央部分をプランジャーで圧縮して行った。飼料は２５℃にした後、測定を行った。 In this example, RHEONER II CREEP METER RE2-3305S from Yamaden Co., Ltd. was used for the measurement of breaking stress, cohesiveness, and breaking strain. The used plunger was a cylindrical one having a diameter of 8 mm. For the breaking stress analysis, the breaking strength analysis Windows (registered trademark) of Yamaden Co., Ltd. was used as software. For the cohesion analysis, texture analysis Windows (registered trademark) of Yamaden Co., Ltd. was used as software. The aggregation rate was measured with a clearance of 30%. The measurement speed was 1 mm / sec. The shape of the sample was a cylinder having a diameter of approximately 23 mm and a height of 20 mm or a shape close thereto, and the cylinder was laid sideways and its central portion was compressed with a plunger. The feed was brought to 25 ° C. and then measured.
＜試験例１＞
マグロ類の餌の物性に対する嗜好性を調べるために、各種の物性を有する飼料や食品を養殖生簀にて飼育中のマグロ（体重２ｋｇ前後）に投餌してみて、摂餌の様子を観察し、5段階評価を行った。評価基準は、通常与えている解凍した魚と同程度に躊躇なく食べてしまうものを５、多少ためらいつつもほどほどに食べるものを４、食べることは食べるが一定以上食べようとしない３、少し食べてみようとするが実質的には食べないものを２、まったく食べないものを１とした。
また、これらの飼料、食品等の物性を測定した。鮮魚は２ｃｍ幅でぶつ切りにしたものを横に寝かせた状態で測定し、各飼料、ソーセージ、カニカマもそれぞれ横に寝かせた状態で測定した。
結果を表１に示す。各飼料、食品は形状や大きさが異なるため、数値を厳密に比較することはできないが、傾向をつかむことはできた。マグロ類は、凝集性（３０％）が０．４以上、破断歪率が３０〜６０％の範囲に入るような柔軟性の高い物性の飼料を好むことがわかった。
<Test Example 1>
In order to investigate the preference of tuna for its physical properties, we tried to feed feeds and foods with various physical properties to the tuna (weight around 2kg) being cultivated in cultured ginger, and observed how they were being fed. A five-step evaluation was performed. The evaluation criteria are 5 for eating as much as normal thawed fish, 4 for eating moderately but with some hesitation, 3 for eating but not for eating more than 3 I tried to try, but I didn't actually eat 2 and I didn't eat at all.
In addition, the physical properties of these feeds and foods were measured. The fresh fish was measured in a state of 2 cm wide chopped slices, and each feed, sausage, and crab fish laid sideways.
The results are shown in Table 1. Since each feed and food differ in shape and size, the numerical values could not be compared strictly, but the trends could be grasped. It has been found that tuna prefer feeds with high physical properties such that the cohesiveness (30%) is 0.4 or more and the breaking strain rate is in the range of 30-60%.
＜試験例２＞
試験例１の結果、練製品の物性がマグロ類に好まれることがわかったので、表２の配合で、練り製品を作る要領で、すりみを主原料として用い、魚粉、魚油、澱粉、植物タンパク質、水、ビタミン、ミネラル等を配合し、カニカマ状に成型した後、蒸しゲル化させた直径15mm、長さ120mmの飼料を試作し、マグロ類に給餌してみた。
結果は、マグロ類がよく摂餌し、その物性も好ましいといえる範囲に入るものであった。物性は飼料を横に寝かせた状態で、既述の方法で測定した。
<Test Example 2>
As a result of Test Example 1, it was found that the physical properties of the paste product are favored by tuna. Therefore, in the manner of making a paste product with the composition shown in Table 2, the surimi is used as the main raw material, fish meal, fish oil, starch, vegetable protein. , Water, vitamins, minerals, etc. were mixed and molded into a crab shape, and then steamed gelled feed with a diameter of 15 mm and a length of 120 mm was prototyped and fed to tuna.
As a result, tuna were well fed and their physical properties were also within the preferred range. The physical properties were measured by the method described above in the state where the feed was laid sideways.
＜試験例３＞
次にマグロ類に必要な栄養分である魚油を物性を維持しながら添加して増やすることを試みた。魚肉すり身３５重量％、魚粉１９重量％、魚油８又は１５重量％、水２１又は１４重量％、大豆蛋白３重量％、デンプン２重量％、砂糖４重量％、塩４重量％、グルテン２重量％、重合リン酸塩0.5重量%、重曹0.5%重量％、卵白1重量％をフードプロセッサで混合し、スチーム加熱し、直径2.3ｃｍ、長さ2.0ｃｍの円柱を切り出し、サンプルとした。
それらサンプルの物性を測定した。表３に示すように魚油の量が多くなると破断応力、凝集性、破断歪率いずれの値も低下し、一定以上の魚油を添加すると好ましい物性の範囲からはずれてしまうことがわかった。
<Test Example 3>
Next, we tried to increase fish oil, which is a nutrient necessary for tuna, while maintaining the physical properties. Fish surimi 35%, fish meal 19%,
The physical properties of these samples were measured. As shown in Table 3, it was found that as the amount of fish oil increased, the values of breaking stress, cohesiveness, and breaking strain ratio all decreased, and adding a certain amount or more of fish oil deviated from the range of preferable physical properties.
＜試験例４＞：外層の蛋白質として卵白をもちいた例
表４に示す成分を混合し、直径2.3ｃｍ、長さ2.0ｃｍの円柱に成型した後、蒸気により90℃、15分間加熱処理をした。放冷後、前述と同様に破断応力、凝集性、破断歪度の測定を測定した。結果は表５に示すように、本発明の外層の組成物に適したものであった。
<Test Example 4>: Example using egg white as a protein in the outer layer The ingredients shown in Table 4 were mixed, molded into a cylinder having a diameter of 2.3 cm and a length of 2.0 cm, and then heat-treated with steam at 90 ° C. for 15 minutes. . After cooling, the measurement of the breaking stress, cohesiveness, and breaking strain was measured in the same manner as described above. As shown in Table 5, the result was suitable for the composition of the outer layer of the present invention.
＜試験例５＞
外層組成物のタンパク質として魚肉すり身を用いる場合に、魚肉すり身の配合比率がどの程度が適当であるかを検討するため、すり身、100、75、50、25、18.75、12.5、又は6.25重量部に対して、水、塩、ニューフジプロSHE、アミコール乳華、砂糖、魚粉、卵白、ビタミンミックス、重合リン酸塩、グルテン、魚油、トランスグルタミナーゼ、及び重曹をそれぞれ45、7.5、5、5、6.25、40、1.25、5、0.75、2.5、17.5、1.25、1.25重量部ずつ配合した組成物を調製した（それぞれ、配合１〜７）。上記成分を混合し、直径2.3ｃｍ、長さ2.0ｃｍの円柱に成型した後、蒸気により90℃、15分間加熱処理をした。放冷後、前述と同様に破断応力、凝集性、破断歪度の測定を測定した。結果は表６に示すように、すり身を100〜50重量部配合したものが、本発明の外層の組成物に適していた。
<Test Example 5>
When using fish meat surimi as the protein of the outer layer composition, in order to investigate the appropriate mixing ratio of fish meat surimi, add surimi, 100, 75, 50, 25, 18.75, 12.5, or 6.25 parts by weight. In contrast, 45, 7.5, 5, 5, 6.25, water, salt, FUJIPRO SHE, amicol milk, sugar, fish meal, egg white, vitamin mix, polymerized phosphate, gluten, fish oil, transglutaminase, and sodium bicarbonate, Compositions containing 40, 1.25, 5, 0.75, 2.5, 17.5, 1.25, and 1.25 parts by weight were prepared (
＜試験例６＞
すり身の魚種による相違があるかどうか検討するために、表８に記載の魚種のすり身を用いて、試験例５の配合２と同じ配合の試料を調製して、前述と同様に破断応力、凝集性、破断歪度の測定を測定した。表７に示すようにいずれのすり身を使用しても本願発明に必要な物性範囲の物性のゲルが得られた。
<Test Example 6>
In order to examine whether there is a difference depending on the fish type of surimi, using the fish type surimi listed in Table 8, a sample having the same composition as the
＜実施例１＞
＜魚肉すり身を含有する外層を有する飼料＞
魚肉すり身45重量%、水18重量%、魚粉１９重量%、魚油９重量%、塩３重量%、グルテン0.3重量%、砂糖2.5重量%、増粘多糖類（アミコール乳華：日澱化学社製オクチニルコハク酸化タピオカ澱粉）2.0重量%、分離大豆タンパク粉体（ニューフジプロＳＥＨ：不二製油社製）2.0重量%、ビタミンミックス1.5重量%、重曹0.45重量%、卵白0.45重量%、重合リン酸塩0.25重量%をサイレントカッターを用い混合し、外層用組成物とした。
魚粉50重量%、魚油41重量%、硬化油5重量%、吸油性デキストリン（オイルＱ：日澱化学社製:No.50）4%をミキサーを用い混合し、内層組成物とした。
外層用組成物、内層用組成物は包餡機（コバード社製、ロボセブンシリーズ“AR-800”）にそれぞれ投入し、外層用組成物と内層の組成物の重量比が５０：５０で、平均の長さ１５０cm、外層の断面直径約20mm、内層部分の断面直径約15mmのソーセージ状になるように内層組成物の周囲を外層用組成物で包み成型した後、蒸機にて90℃で10分間蒸し、その後冷却を行った。
比較例１とし実施例１の外層用組成物を用いて、実施例１と同じ大きさの単層の飼料を調製した。
<Example 1>
<Feed having an outer layer containing surimi fish meat>
Fish surimi 45% by weight, water 18% by weight, fish meal 19% by weight, fish oil 9% by weight,
50% by weight of fish meal, 41% by weight of fish oil, 5% by weight of hardened oil, and 4% of oil-absorbing dextrin (oil Q: manufactured by Nissho Chemical Co., Ltd .: No. 50) were mixed using a mixer to obtain an inner layer composition.
The composition for the outer layer and the composition for the inner layer were respectively put into a packaging machine (Covad, Roboseven series “AR-800”), and the weight ratio of the composition for the outer layer and the composition of the inner layer was 50:50, The inner layer composition was wrapped and molded with an outer layer composition so as to form a sausage having an average length of 150 cm, an outer layer sectional diameter of about 20 mm, and an inner layer section sectional diameter of about 15 mm. Steamed for a minute and then cooled.
A single-layer feed having the same size as that of Example 1 was prepared using Comparative Example 1 and the outer layer composition of Example 1.
表８に示すように、実施例１の飼料の成分組成は鮮魚や比較例１と比較して、はるかに高蛋白質、高脂肪であり、養魚用飼料として好ましいものであった。 As shown in Table 8, the composition of the feed of Example 1 was much higher in protein and fat than fresh fish and Comparative Example 1, and was preferable as a fish feed.
＜実施例２＞
方法：高蛋白質、高脂肪である実施例１の飼料を用い、マグロ類の成長性を生餌と比較した。直径１０ｍの海面円形生簀２区画にマグロを１４０尾ずつ収容して飼育を開始した。飼育期間中の平均水温は２５℃であった。飼料は1日１回飽食給餌とした。それぞれ与えた飼料の量（給餌量）から残った飼料の量を引き、実際に食べた飼料の量（摂餌量）を測定した。
<Example 2>
Method: Using the feed of Example 1 having a high protein and a high fat, the growth ability of tuna was compared with that of raw food. Breeding was started after 140 tuna were housed in two sections of a 10m diameter sea surface circular ginger. The average water temperature during the breeding period was 25 ° C. The feed was fed once a day. The amount of the remaining feed was subtracted from the amount of feed (feeding amount) given, and the amount of feed actually eaten (feeding amount) was measured.
結果：試験期間を通じ、実施例１の飼料の摂餌量は生餌の５０〜６０重量％であった。それぞれの飼料の重量当たりのカロリー量を計算すると、生餌は1670kcal/kgであるのに対し、実施例1の飼料のカロリーは3600kcal/kgであった。生餌の１／２程度の重量の量を摂取すれば生餌と同程度以上のカロリーを摂取できる。試験開始から40日間の魚体重の増重率は、実施例１の飼料、生餌共に127％であった。実施例１の飼料は生餌と同程度の成長が見込めるものであった。
実施例１の飼料は内層：外層の重量比が５０：５０であるが、内層、外層の比率やそれぞれの組成を調節することにより、飼料の栄養、カロリーを調節することができる。実施例１の配合よりも高カロリー、高栄養の飼料を製造することにより、生餌や従来のマグロ類用飼料などより高い成長率の飼料を得ることができる。
Results: Throughout the test period, the feed intake of Example 1 was 50-60% by weight of the raw feed. When the calorie amount per weight of each feed was calculated, the live feed was 1670 kcal / kg, whereas the calorie of the feed of Example 1 was 3600 kcal / kg. If you eat an amount that is about half the weight of raw food, you can get more calories than raw food. The weight gain rate of fish for 40 days from the start of the test was 127% for both the feed and the live feed of Example 1. The feed of Example 1 was expected to grow to the same extent as the live feed.
The feed of Example 1 has an inner layer: outer layer weight ratio of 50:50, but the nutrition and calories of the feed can be adjusted by adjusting the ratio of the inner layer and the outer layer and the respective compositions. By producing a high-calorie, high-nutrition feed compared to the formulation of Example 1, a feed with a higher growth rate than a raw feed or a conventional tuna feed can be obtained.
＜試験例７＞
外層に蛋白質以外の材料を用いて、好ましい物性を持つ飼料を作製することを試みた。すり身のような動物性原料ではなく、植物性原料を主成分として用いることを検討した。
また、各種原料について検討する中で、外層の物性を破断応力、凝集性(３０％)、破断歪率で測定するよりも、より簡便に本発明の飼料の外層として適否を判断する指標について検討し、以下の方法を見出した。
外層の物性測定方法
外層の原料（合計３０ｇ：水を含む）を混練し、底面が90×90mmの大きさの樹脂トレーに広げ、約３ｍｍ厚さの薄層とし、１００℃の蒸し器で5分間加熱する。80×15×3mmの大きさの短冊状に切り、それぞれ4枚をサンプルとする。それらを105℃の乾燥機で３０分間乾燥させる。熱が取れたら食品用ラップフィルムに包んで25℃の水槽に３０分間浸けて品温を一定にさせる。
それぞれの短冊状サンプルを図１のように中ほどでゆっくり折り曲げて、亀裂が生じた時点の角度（α）を求める。角度αが大きいほど、伸展性、柔軟性があり、本発明の飼料の外層と適した物性であるといえる。角度αが９０度以上であれば、本発明飼料の外層として適している。
以下の試験例、実施例で用いた原料は以下のとおりである。
タピオカ澱粉（エーテル化）：松谷化学工業（株）製、商品名 ゆり８／日澱化学(株)製、商品名G-800
タピオカ澱粉（アセチル化）：松谷化学工業（株）製、商品名 桜２
タピオカ澱粉（リン酸架橋）：松谷化学工業（株）製、商品名 パインベークCC
ワキシー澱粉（α化）：日澱化学（株）製、商品名 アミコールW
馬鈴薯澱粉（エーテル化）：松谷化学工業（株）製、商品名 ファリネックスAG600
豆澱粉（アセチル架橋）：日澱化学（株）製、商品名 FPA
大豆タンパク：不二製油（株）製、商品名ニューフジプロSE H
小麦粉：日東富士製粉（株）、商品名 赤ナイト
リン酸水素二ナトリウム：三栄源エフ・エフ・アイ(株)製
<Test Example 7>
An attempt was made to produce a feed having desirable physical properties by using materials other than protein for the outer layer. We examined the use of plant raw materials as the main component, not animal raw materials such as surimi.
Also, in examining various raw materials, it is easier to examine the indicators for judging the suitability of the outer layer of the feed of the present invention more simply than measuring the physical properties of the outer layer by breaking stress, cohesiveness (30%), and breaking strain rate. And found the following method.
Method for measuring physical properties of outer layer Kneading the raw materials for the outer layer (total 30g, including water), spreading it on a resin tray with a bottom of 90x90mm, making it a thin layer with a thickness of about 3mm, and using a steamer at 100 ° C for 5 minutes Heat. Cut into strips of 80 x 15 x 3 mm and use 4 samples each. They are dried in a dryer at 105 ° C. for 30 minutes. When the heat is removed, wrap it in a food wrap film and immerse in a 25 ° C water bath for 30 minutes to keep the product temperature constant.
Each strip-like sample is bent slowly in the middle as shown in FIG. 1, and the angle (α) at the time when the crack occurs is obtained. It can be said that as the angle α is larger, there are extensibility and flexibility, and physical properties suitable for the outer layer of the feed of the present invention. If the angle α is 90 degrees or more, it is suitable as the outer layer of the feed of the present invention.
The raw materials used in the following test examples and examples are as follows.
Tapioca starch (etherified): Matsutani Chemical Industry Co., Ltd., trade name Yuri 8 / Nissho Chemical Co., Ltd., trade name G-800
Tapioca starch (acetylated): Matsutani Chemical Industry Co., Ltd.,
Tapioca starch (phosphoric acid cross-linked): Made by Matsutani Chemical Industry Co., Ltd., trade name Pine Bake CC
Waxy starch (pregelatinized): manufactured by Nissho Chemical Co., Ltd., trade name: Amicol W
Potato starch (etherified): Made by Matsutani Chemical Co., Ltd., trade name: Farinex AG600
Bean starch (acetyl cross-linked): Nissho Chemical Co., Ltd., trade name: FPA
Soy protein: Fuji Oil Co., Ltd., trade name New Fujipro SE H
Wheat Flour: Nitto Fuji Flour Milling Co., Ltd., trade name Red Night Hydrogen Disodium Phosphate: Saneigen FFI Co., Ltd.
＜試験例８＞
澱粉を含まない配合
食品分野で用いられる配合を参考に小麦のドウを用いた配合で外層を作製した。表９に示す配合で試験例７記載の方法で短冊状のサンプルを製造し、亀裂が生じた角度αを測定したところ、54度であった。また、乾燥前に折り曲げても90度曲がらないうちに亀裂が生じてしまった。このサンプルは乾燥前も柔軟性、伸展性に乏しいものであり、本発明の外層には適当ではなかった。魚粉、魚油を添加する場合、小麦粉だけで外層を作製するには、混練時間を長くするなど、グルテンの効果が強くでるような製造方法を採用することが必要である。
<Test Example 8>
The outer layer was prepared by blending using wheat dough with reference to blending used in the field of blended food not containing starch . A strip-shaped sample was produced by the method described in Test Example 7 with the formulation shown in Table 9, and the angle α at which the crack occurred was measured. Moreover, even if it was bent before drying, it cracked before it was bent 90 degrees. This sample had poor flexibility and extensibility before drying, and was not suitable for the outer layer of the present invention. In the case of adding fish meal or fish oil, it is necessary to adopt a production method in which the effect of gluten is strong, such as increasing the kneading time, in order to produce the outer layer with only wheat flour.
＜試験例９＞
小麦粉と澱粉を含有する配合
魚粉、魚油を含む場合、小麦粉だけでは十分な物性のものを得ることができなかったので、澱粉を用いることを試みた。試験例８の配合を基本配合とし、小麦粉４０重量％（乾物換算）のうち３５重量％を表１０に示す澱粉に置き換えた配合で短冊状のサンプルを作製し、折り曲げたときに亀裂が生じる角度αを測定した。
表１０に示すように、各種澱粉を添加することにより、小麦だけの場合と比較して顕著に伸展性に優れた物性のものが得られた。
<Test Example 9>
In the case of containing a blended fish meal and fish oil containing wheat flour and starch, it was not possible to obtain a product having sufficient physical properties by using only wheat flour, so an attempt was made to use starch. The angle at which cracks occur when a strip-shaped sample is prepared with the formulation of Test Example 8 as a basic formulation and 35% by weight of 40% by weight of wheat flour (in terms of dry matter) is replaced with the starch shown in Table 10, and bent. α was measured.
As shown in Table 10, by adding various starches, a material having significantly superior extensibility as compared with the case of wheat alone was obtained.
＜試験例１０＞
澱粉の配合
試験例９において、複数種類の澱粉を用いたほうが好ましいという結果が得られたので、試験例９と同様に試験例８の小麦粉４０重量％（乾物換算）のうち３５重量％を表１１に示す澱粉に置き換えた配合で短冊状のサンプルを作製し、折り曲げたときに亀裂が生じる角度αを測定した。
表１１に示すように、１種類の澱粉よりも２種類を組み合わせることによって相乗効果が認められた。
<Test Example 10>
In the starch blending test example 9, since it was more preferable to use a plurality of types of starches, 35% by weight of 40% by weight of wheat flour of the test example 8 (in terms of dry matter) was expressed in the same manner as in the test example 9. A strip-shaped sample was prepared with the composition replaced with the starch shown in No. 11, and the angle α at which a crack occurred when bent was measured.
As shown in Table 11, a synergistic effect was recognized by combining two types rather than one type of starch.
＜試験例１１＞
魚粉の添加可能量の検討
外層にどの程度の魚粉を添加することができるか確認するため、表１２の基本配合を用い、魚粉と澱粉の添加量を表１３のように変化させて短冊状サンプルを作製し、亀裂が生じる角度αを測定した。
表１３に示すように魚粉の含有量が乾物換算で５０重量％を超えると、亀裂が生じる角度αが９０度を割り、好ましくない物性になるが、５０重量％程度までは添加可能であることが確認できた。
<Test Example 11>
In order to confirm how much fish meal can be added to the outer layer, the basic composition of Table 12 was used, and the addition amount of fish meal and starch was changed as shown in Table 13 to obtain a strip sample. And the angle α at which the crack occurs was measured.
As shown in Table 13, when the content of fish meal exceeds 50% by weight in terms of dry matter, the angle α at which cracking occurs is less than 90 degrees, which is an undesirable property, but it can be added up to about 50% by weight. Was confirmed.
<試験例１２＞
小麦粉の添加
試験例１１の結果に基づき、魚粉の量が限界量であると考えられる表１３のタピオカ澱粉（エーテル化）：魚粉＝２４：５３を基準配合とし、そのうち小麦粉の添加量を表１４のように増減させて短冊状サンプルを作製し、亀裂が生じた角度αを測定した。
表１４に示すように、小麦粉の添加は亀裂が生じた角度αを改善させた。また、同時に外層に強度を付与する効果を有することが認められた。
<Test Example 12>
Based on the results of Wheat Flour Addition Test Example 11, the tapioca starch (etherified): fish meal in Table 13 considered to be the limit amount of fish meal: Fish meal = 24: 53 was used as the standard composition, and the addition amount of wheat flour was shown in Table 14 A strip sample was prepared by increasing and decreasing as described above, and the angle α at which the crack occurred was measured.
As shown in Table 14, the addition of flour improved the angle α at which cracking occurred. At the same time, it was recognized that the outer layer had an effect of imparting strength.
＜試験例１３＞
リン酸塩の添加
試験例１２と同様に、表１３のタピオカ澱粉（エーテル化）：魚粉＝２４：５３を基準配合とし、そのうちリン酸水素二ナトリウムの添加量を表１５のように増減させて短冊状サンプルを作製し、亀裂が生じる角度αを測定した。
表１５に示すように、リン酸塩を添加することにより亀裂が生じる角度αが改善されることが確認された。リン酸塩の添加により、柔軟性、伸展性にすぐれた物性となることを確認した。
<Test Example 13>
As with phosphate addition test example 12, tapioca starch (etherified): fish meal in Table 13: Fish meal = 24: 53, with the amount of disodium hydrogen phosphate added being increased or decreased as shown in Table 15. A strip-shaped sample was prepared, and the angle α at which the crack occurred was measured.
As shown in Table 15, it was confirmed that the angle α at which cracks occur was improved by adding phosphate. It was confirmed that by adding phosphate, the physical properties were excellent in flexibility and extensibility.
＜試験例１４＞
澱粉量
表１６の配合を基準配合とし、タピオカ澱粉と小麦粉の配合量を調節することにより、澱粉の合計量と小麦粉の量を表１７のように増減させて短冊状サンプルを作製し、亀裂が生じる角度αを測定した。
表１７に示すように澱粉含有量が少なくなると柔軟性が低下した。魚粉を35重量％含有する場合、澱粉含有量は20重量％程度以上とするのが好ましいことが示された。
<Test Example 14>
By adjusting the blending amount of tapioca starch and flour with the blending of starch amount table 16 as a reference blend, the total amount of starch and the amount of flour are increased or decreased as shown in Table 17 to produce a strip sample, The resulting angle α was measured.
As shown in Table 17, the flexibility decreased when the starch content decreased. It was shown that when 35% by weight of fish meal is contained, the starch content is preferably about 20% by weight or more.
＜試験例１５＞
表１８の配合で短冊状のサンプルを作製し、亀裂が生じる角度αを測定したところ、１１６度であった。その他の副原料なしでも、柔軟性のある外層ができることが確認できた。しかし、やや表面がべたつくので、取扱の点からはその他の副原料を添加したほうが好ましい。
<Test Example 15>
A strip-shaped sample was prepared with the composition shown in Table 18, and the angle α at which the crack occurred was measured. It was confirmed that a flexible outer layer could be formed even without other auxiliary materials. However, since the surface is somewhat sticky, it is preferable to add other auxiliary materials from the viewpoint of handling.
＜試験例１６＞
試験例１４の表１６の基準配合により作製した短冊状サンプルを水分が２０重量％以下になるまで１０５℃で乾燥させた。この乾燥短冊状サンプルを水及び海水に浸漬したところ、速やかに吸水し、３０秒程度で乾燥前の状態に近い物性が得られた。
<Test Example 16>
The strip-shaped sample prepared according to the reference composition shown in Table 16 of Test Example 14 was dried at 105 ° C. until the water content was 20% by weight or less. When this dried strip sample was immersed in water and seawater, it quickly absorbed water, and physical properties close to the state before drying were obtained in about 30 seconds.
＜実施例３＞
タピオカ澱粉（エーテル化澱粉）１８重量％、ワキシー澱粉（α化ヒドロキシプロピルリン酸架橋澱粉）４重量％、豆澱粉（アセチル化澱粉）１重量％、分離大豆タンパク粉体（ニューフジプロＳＥＨ：不二製油社製）３重量%、オキアミミール３重量％、小麦粉３重量％、グルテン１重量％、カラギーナン0.5重量％、リン酸水素二ナトリウム0.5重量％、卵白3重量％、魚粉２０重量％、水あめ３重量％、魚油２重量％、水４０重量％をサイレントカッターを用いて混合し、外層用組成物とした。
魚粉60重量%、魚油36重量%、硬化油1.2重量%、オキアミミール3重量％、ビタミン2.5重量％、ミネラル1重量％、リン酸カルシウム1.2重量％、有機酸0.1重量％をミキサーを用い混合し、内層組成物とした。
外層用組成物、内層用組成物は包餡機（コバード社製、ロボセブンシリーズ AR-800）にそれぞれ投入し、外層用組成物と内層の組成物の重量比が4：6で、平均の長さ11cm、外層の断面直径約23mm、内層部分の断面直径約20mmのソーセージのような形状になるように内層組成物の周囲を外層用組成物で包み成型した後、蒸機にて95℃で100秒間蒸し、冷却した。
澱粉を主体とする外層でも、すり身を用いた場合と同様に表面に弾力、柔軟性がある飼料を製造することができた。実施例１の飼料と本実施例の飼料を比較すると実施例１では飼料全体として、湿重量で、魚粉34.5重量％、魚油25重量％含有するのに対し、本実施例の飼料では魚粉44重量％、魚油22.4重量％含有するものであり、同様に栄養価の高い飼料であった。また、本実施例の飼料をマグロに給餌したところ、生餌と同様に活発に摂餌した。
<Example 3>
Tapioca starch (etherified starch) 18% by weight, waxy starch (α-hydroxypropyl phosphate cross-linked starch) 4% by weight, bean starch (acetylated starch) 1% by weight, separated soy protein powder (New Fuji Pro SEH: Fuji) 3% by weight, 3% by weight of krill meal, 3% by weight of wheat flour, 1% by weight of gluten, 0.5% by weight of carrageenan, 0.5% by weight of disodium hydrogen phosphate, 3% by weight of egg white, 20% by weight of fish meal, 3 % By weight, 2% by weight of fish oil, and 40% by weight of water were mixed using a silent cutter to obtain an outer layer composition.
Mix 60% by weight of fish meal, 36% by weight of fish oil, 1.2% by weight of hardened oil, 3% by weight of krill meal, 2.5% by weight of vitamins, 1% by weight of minerals, 1.2% by weight of calcium phosphate and 0.1% by weight of organic acid, using a mixer. It was set as the composition.
The composition for the outer layer and the composition for the inner layer were respectively put into a packaging machine (Roboseven series AR-800, manufactured by Kovard). The weight ratio of the composition for the outer layer and the composition of the inner layer was 4: 6, and the average After surrounding the inner layer composition with a composition for the outer layer so as to form a sausage with a length of 11 cm, outer section diameter of about 23 mm, and inner layer section of about 20 mm in diameter, it is steamed at 95 ° C. Steamed for 100 seconds and cooled.
Even in the outer layer mainly composed of starch, a feed having elasticity and flexibility on the surface could be produced in the same manner as when surimi was used. When the feed of Example 1 is compared with the feed of this example, Example 1 contains 34.5% by weight of fish meal and 25% by weight of fish oil as a whole, whereas the feed of this example contains 44% by weight of fish meal. %, And 22.4% by weight of fish oil. Moreover, when the feed of the present Example was fed to tuna, it was actively fed in the same way as raw feed.
<試験例１７＞
硬化油
内層に添加する硬化油の種類について検討した。表１９、２０に示した種々の性質の硬化油を用いて比較試験を行った。
<Test Example 17>
The type of hardened oil added to the hardened oil inner layer was examined. Comparative tests were conducted using hydrogenated oils having various properties shown in Tables 19 and 20.
魚粉57重量％、魚油40重量％及び硬化油3重量％の配合で、各種の内層を作成した。製造方法は、最初に魚油と硬化油を加熱混合し、均一にしてから魚粉を混合した。これら内層を22℃と42℃の恒温槽に保存後、硬さ（コンシステンシー）、粘度、保油性（遠心ドリップ）を測定した。
測定方法は、以下のとおりである。
(1)硬さ： 基準油脂分析試験法（日本油化学会．2003）に準拠し、コンシステンシー（侵入試験法）を測定した。測定器：（株）山電RHEONER II‐3305S、プランジャー：直径3mm円柱、侵入速度：1mm/s、測定値：10mm侵入したときの最大荷重（N）
(2)粘度： 基準油脂分析試験法（日本油化学会．2003）に準拠し、粘度（Brookfield法）を測定した。測定器：リオン（株）VISCOTESTER VT-04、単位：1P（ポアズ）＝1mPa・s
(3)保油性： 遠心ドリップを測定した。すなわち目皿付き遠沈管にセットした袋状ろ紙内に内層10gを入れ、遠心機にかけたときに分離した油脂の量を測定した（遠心は室温、1500rpm、10分）。遠心ドリップが低いほど保油性が高い。
結果を図１〜６に示す。硬化油の種類により程度の差はあるが、いずれも、内層の物性を改良した。５０℃以上の融点を有する硬化油、硬化油を構成する脂肪酸の主成分（脂肪酸組成において最も量の多い脂肪酸）が炭素数１８以上の脂肪酸であり、かつ、ヨウ素価（100ｇの油脂に吸収されるヨウ素の質量（ｇ単位））が０〜２である硬化油が好ましい傾向にあった。特に、炭素数２２のベヘン酸などの炭素数が20以上の脂肪酸を多く含む硬化油が好ましい結果を示した。
Various inner layers were prepared by blending 57% by weight of fish meal, 40% by weight of fish oil and 3% by weight of hardened oil. In the production method, fish oil and hardened oil were first heated and mixed to be uniform, and then fish meal was mixed. These inner layers were stored in a constant temperature bath at 22 ° C. and 42 ° C., and the hardness (consistency), viscosity, and oil retention (centrifugal drip) were measured.
The measuring method is as follows.
(1) Hardness: Consistency (penetration test method) was measured in accordance with the standard oil analysis method (Japan Oil Chemists' Society. 2003). Measuring instrument: Yamaden RHEONER II-3305S, plunger: 3mm diameter cylinder, penetration speed: 1mm / s, measured value: Maximum load when entering 10mm (N)
(2) Viscosity: Viscosity (Brookfield method) was measured according to the standard method for analyzing fats and oils (Japan Oil Chemical Society. 2003). Measuring instrument: RION Corporation VISCOTESTER VT-04, Unit: 1P (Poise) = 1mPa · s
(3) Oil retention: Centrifugal drip was measured. That is, 10 g of the inner layer was placed in a bag-like filter paper set in a centrifuge tube with a sieve pan, and the amount of oil separated when centrifuged was measured (centrifuged at room temperature, 1500 rpm, 10 minutes). The lower the centrifugal drip, the higher the oil retention.
The results are shown in FIGS. Although the degree varies depending on the type of the hardened oil, all improved the physical properties of the inner layer. Hardened oil having a melting point of 50 ° C. or higher, the main component of fatty acid constituting the hardened oil (the most fatty acid in the fatty acid composition) is a fatty acid having 18 or more carbon atoms, and iodine value (absorbed by 100 g of fats and oils) Hardened oil having a mass of iodine (g unit) of 0 to 2 tends to be preferable. In particular, a hardened oil containing a large number of fatty acids having 20 or more carbon atoms such as behenic acid having 22 carbon atoms showed preferable results.
本発明によれば、飼料供給の安定性、飼料の保存性に優れた高栄養の配合飼料を、蛋白質及び／又は澱粉の加熱ゲルにより包むことで、摂餌性が高く、従来の飼料より栄養効率の高い養魚用飼料を提供することができる。 According to the present invention, a highly nutritive mixed feed excellent in feed supply stability and feed storage stability is wrapped in a heated gel of protein and / or starch, so that it is highly feedable and more nutritious than conventional feeds. Highly efficient feed for fish farming can be provided.
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