JPH01148153A - Preservation of protein material - Google Patents
Preservation of protein materialInfo
- Publication number
- JPH01148153A JPH01148153A JP62308289A JP30828987A JPH01148153A JP H01148153 A JPH01148153 A JP H01148153A JP 62308289 A JP62308289 A JP 62308289A JP 30828987 A JP30828987 A JP 30828987A JP H01148153 A JPH01148153 A JP H01148153A
- Authority
- JP
- Japan
- Prior art keywords
- molasses
- protein material
- feed
- animals
- protein
- 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.)
- Pending
Links
- 239000000463 material Substances 0.000 title claims abstract description 21
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 15
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 14
- 238000004321 preservation Methods 0.000 title claims abstract 4
- 235000013379 molasses Nutrition 0.000 claims abstract description 31
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 9
- 238000004898 kneading Methods 0.000 claims description 4
- 244000144972 livestock Species 0.000 claims description 4
- 235000019688 fish Nutrition 0.000 abstract description 9
- 241001465754 Metazoa Species 0.000 abstract description 7
- 238000000354 decomposition reaction Methods 0.000 abstract description 4
- 235000019621 digestibility Nutrition 0.000 abstract description 3
- 241000283690 Bos taurus Species 0.000 abstract description 2
- 241000271566 Aves Species 0.000 abstract 1
- 235000013527 bean curd Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 241000555825 Clupeidae Species 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019512 sardine Nutrition 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- 241000252073 Anguilliformes Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 230000005094 fruit set Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Mushroom Cultivation (AREA)
- Fodder In General (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Peptides Or Proteins (AREA)
- Compositions Of Macromolecular Compounds (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、タンパク質素材特に畜産の飼料、魚の餌、お
よびキノコ培地の素材として有用なタンパク質素材の保
存法に係わるものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for preserving protein materials, particularly protein materials useful as livestock feed, fish feed, and mushroom culture materials.
〈従来の技術〉
オカラ、動物の内臓、肉等のタンパク質素材は極めて腐
敗しやすい。<Conventional Technology> Protein materials such as okara, animal internal organs, and meat are extremely perishable.
腐敗防止はほとんど乾燥に依存しでいるのが現状である
。At present, prevention of rot depends mostly on drying.
〈発明が解決する問題点〉
本発明は、かかる問題点に鑑みてなされｔ： ：ｂので
、その目的とする所は、上記素材の新しい保存法を提供
するにある。<Problems to be Solved by the Invention> The present invention was made in view of these problems, and therefore, its purpose is to provide a new method for preserving the above-mentioned materials.
く問題点を解決するための手段〉
木発明者は上記問題に関して鋭意研究を行った結果、次
の知見を得た。Means for Solving the Problems> As a result of intensive research into the above problems, the inventor of the tree obtained the following knowledge.
叩ら、
＠タンパク質素材に糖蜜を混練すると、腐敗しにくくな
ること。Kneading @ protein material with molasses makes it less likely to spoil.
■これは畜産飼料、魚の餌およびキノコ培地の素材とな
る魚肉、畜肉、オカラの保存に最も有用であること。■This is most useful for preserving fish, meat, and okara, which are used as materials for livestock feed, fish feed, and mushroom culture.
糖蜜の但は２％程度の受担添加で効果が視れること。The effect of molasses can be seen with the addition of about 2%.
■糖蜜、酵母菌を加えて発酵さぼると長期保存できる飼
料ができる。■If you add molasses and yeast and skip fermentation, you can make feed that can be stored for a long time.
以上の知見を得た。The above findings were obtained.
本発明は以上の知見をもとになされたものである。The present invention has been made based on the above knowledge.
く作 用〉
糖蜜は現在各種食品に添加され、増墨材あるいは粘結材
として使用されている。Effects Molasses is currently added to various foods and used as a thickening agent or a caking agent.
また、飼料にも添加されて、栄養剤として用いられてい
る。本発明のポイントは、糖蜜にオカラや、肉の防腐効
果があることを発見したことである。添加量は、わずか
２％程度の少Ｍ添加でも着果があられれる。糖蜜は糖液
から蔗糖をとった後の液と、糖液からアルコールをとっ
た後の液があるが両液とも有効である。糖蜜は本来水溶
性であるために、水分が多くて腐敗しやすいオカラや、
魚肉には容易に混合できる。It is also added to feed and used as a nutritional supplement. The key point of the present invention is the discovery that molasses has a preservative effect on okara and meat. Even if the amount of M added is as low as 2%, fruit set can be produced. There are two types of molasses: one after removing the sucrose from the sugar solution, and the other after removing the alcohol from the sugar solution, both of which are effective. Since molasses is originally water-soluble, okara, which has a high water content and is easily spoiled,
It can be easily mixed with fish meat.
オカラに糖蜜を加えた場合、長期間腐敗しにくいため畜
産の飼料として活用が容易となり作業性が良くなり又消
化率が高くなる等有利な点がおおくある。その他キノコ
培地としても腐敗がないた −め、ある程度貯
蔵ができ、又キノコニ楊が腐敗による臭気がなくなる等
大きな効果がある。When molasses is added to okara, it does not spoil for a long time, making it easy to use as livestock feed, improving workability, and increasing digestibility, among other advantages. In addition, since it does not rot as a mushroom culture medium, it can be stored to a certain extent, and it also has great effects, such as eliminating the odor caused by rotting mushrooms.
動物の肉類、特に多少の肉がイ」いている骨は破細機で
微細化してから糖蜜と均一になるように混練すれば良い
。魚は現在多く加工食品として市販されているが、これ
らは骨を除去したものが使用され骨、頭、内臓等食品に
適さないものは廃棄処分されている。Animal meat, especially bones with some meat in them, can be pulverized using a shredder and then kneaded with molasses until the mixture is homogeneous. Currently, many fish are commercially available as processed foods, but these are used only after the bones have been removed, and those that are not suitable for food, such as bones, heads, and internal organs, are discarded.
これらの材料も破細機で微細化し、ペースト状にしてか
ら糖蜜を加えるか、又は同時に行って均一化しても良い
、これだりで保存期間を長くすることができる。以上の
ように糖蜜を混合した材料は保存期間が長くなると共に
更にこれらに酵母菌を添加すれば容易に発酵し、香りの
良い飼料に変化させることができ、かつ長期間保存がで
きるようになる特性がある。These materials can also be pulverized using a shredder, made into a paste, and then molasses is added, or they can be homogenized by doing so at the same time.This can extend the shelf life. As mentioned above, materials mixed with molasses have a longer shelf life, and if yeast is added to them, they can be easily fermented, turned into feed with a good aroma, and can be stored for a long time. It has characteristics.
実施例 １
オカラ１０ｋｑに糖蜜０．８ＫＣＩを加えて混練機で均
一なるまで覚拌して、これをビニール袋に入れ１０’Ｃ
〜２０°Ｃで保管した。Example 1 Add 0.8 KCI of molasses to 10 kq of okara, mix it with a kneader until it becomes homogeneous, put it in a plastic bag, and heat it for 10'C.
Stored at ~20°C.
５目間隔で嗅ぎ腐敗の状態を調べた。悪臭が感じられた
日を腐敗日とした。その結果２５日日目やや悪臭が発生
した。なお糖蜜が１０％以上になると急激に長期間保存
できるようになった図１はその結果を示したものである
。The state of rot was inspected by sniffing every five stitches. The day on which a foul odor was detected was defined as the day of decomposition. As a result, a slightly foul odor occurred on the 25th day. When the molasses content exceeds 10%, the product can be stored for a long period of time. Figure 1 shows the results.
実施例２゜
生イワシ３ＫＣ１をそのまま混練機に入れペースト状ま
で微細にしてから、その中に糖蜜４５０Ｃｌ入れ均一に
なるように（ｉｌ拌した。これをビニール袋に入れ１０
’Ｃ〜２０℃で保存しその腐敗状態を調べた。その結果
添加の場合は３日日にはやや悪臭が発したが本試料は３
０日程保存してもそれ程悪臭は発していなかった。ざら
に糖蜜を２０％稈度まで入れると長期間保存できるよう
になった。Example 2゜ Fresh sardines 3KC1 were put into a kneading machine and made into a fine paste, and then 450Cl of molasses was added thereto and stirred until it was homogeneous.Put this in a plastic bag and mix for 10 minutes.
It was stored at 20°C to 20°C and its state of decay was examined. As a result, in the case of addition, a slightly bad odor was emitted on the 3rd day, but this sample
Even after storage for 0 days, no bad odor was emitted. By adding molasses to 20% culm, it can be stored for a long time.
図２は糖蜜の配合量を変えた時の保存試験を示す。Figure 2 shows a storage test with varying amounts of molasses.
実施例３
豚肉と骨を破細機に入れペスト状にしたもの５ＫＣＩに
糖蜜８％を配合して均一になるように撹拌した。これを
ビニール袋に入れ、１０’Ｃ〜２０’Ｃで保存し腐敗の
状況を調べた。その結果２０日頃よりやや変化臭が感じ
られたが完全に悪臭にはならなかった。Example 3 Pork and bones were placed in a shredder and made into a pesto. 8% molasses was added to 5KCI and stirred to make it homogeneous. This was placed in a plastic bag, stored at 10'C to 20'C, and the state of decomposition was examined. As a result, a slightly changed odor was felt from around the 20th day, but the odor did not become completely offensive.
図３は豚肉のペースト状のものに糖蜜を配合した場合の
試験結果を示す。Figure 3 shows the test results when molasses was added to pork paste.
実施例４
生イワシ３ｋｑをミキサーで微細にしてから、ｉ昆練機
に入れ、糖蜜２００Ｑ、米ヌカ４００（１、酵母菌２０
０Ｃ］加えて均一になるように混練したこれを容器に入
れ１０’Ｃ〜２０’Ｃで保存しその変化を試験した。そ
の結果糖蜜のみで保存するより遥かに長期間腐敗しない
上に酵母菌の発酵により良い香りのものになった、これ
をウナギに与えたところ飼としても有効に利用できるこ
とが判明した。 図４はその試験結果を示づ。Example 4 3 kq of raw sardines were pulverized using a mixer, put into a kneading machine, mixed with 200 Q of molasses, 400 Q of rice bran (1, 20
0C] and kneaded to a uniform consistency.The mixture was placed in a container and stored at 10'C to 20'C, and its changes were tested. As a result, it was found that the eel did not spoil for a much longer period of time than if it was preserved with molasses alone, and the fermentation of the yeast gave it a pleasant aroma.When this was fed to eels, it was found that it could be effectively used as feed. Figure 4 shows the test results.
〈発明の効果〉
以上詳記した様に糖蜜は少量の配合でそれぞれの保存効
果が大きく、一般の現実的見知が通常３０日程度の保存
期間があれば十分であるから、夏のように高温の場合は
糖蜜は１０％必要とするがそれ以外の温度が比較的低い
場合は５％程度で充分と思われる。ぞの仙この方法によ
ればその他澱分系の食品残漬物にも有効であり経済的波
及効果が大なるものがおる。なお、これら糖蜜を配合し
た材料にコメ力、フスマ、オガコなどの材料を加えて酵
母菌を添加弁１ｌＩ）′ざぜれば、牛、豚、烏、魚等飼
利として活用でき、ざらにこの飼料で飼育すれば消化率
が向上し一般の飼料で飼育したものより約２０％稈屑体
する。<Effects of the Invention> As detailed above, molasses has a large preservative effect when mixed in a small amount, and the general practical knowledge is that a storage period of about 30 days is usually sufficient, so When the temperature is high, 10% molasses is required, but when the temperature is otherwise relatively low, about 5% is considered to be sufficient. This method is also effective for other starch-based food residues and has a large economic ripple effect. In addition, if you add ingredients such as rice, bran, and sawdust to the ingredients mixed with these molasses and add yeast, it can be used as feed for cattle, pigs, crows, fish, etc. If raised on feed, the digestibility will improve and the culm waste will be about 20% higher than those raised on regular feed.
第１図は本発明方法をオカラに適用したときの腐敗の状
態のテスト結果、第２図は魚（イワシ）に適用したとぎ
のもの、第３図は豚肉に適用したときの結果である。
第４図はイワシに糖蜜と酵母菌を加えたときの結果であ
る。
縦６ト・・・・・・・・糖蜜配合量Fig. 1 shows the test results of the state of decomposition when the method of the present invention was applied to okara, Fig. 2 shows the test results when applied to fish (sardines), and Fig. 3 shows the results when applied to pork. Figure 4 shows the results when molasses and yeast were added to sardines. 6 tons vertically... Molasses content
Claims (1)
タンパク質素の保存法。 ２、タンパク質素材に糖蜜と酵母菌を混練して発酵させ
ることを特徴とするタンパク質素材の保存法。 ３、上記タンパク質素材が魚肉、畜肉、オカラである特
許請求の範囲第１〜２項に記載の保存法 ４、上記糖蜜の量が２〜５０％である特許請求の範囲第
１〜３項に記載の保存法[Claims] 1. A method for preserving a protein material, which comprises kneading molasses into a protein material. 2. A method for preserving protein materials, which is characterized by kneading molasses and yeast into protein materials and fermenting them. 3. Preservation method according to claims 1 to 2, wherein the protein material is fish meat, livestock meat, or okara; 4. Preservation method according to claims 1 to 3, wherein the amount of molasses is 2 to 50%. Storage method described
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308289A JPH01148153A (en) | 1987-12-05 | 1987-12-05 | Preservation of protein material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308289A JPH01148153A (en) | 1987-12-05 | 1987-12-05 | Preservation of protein material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01148153A true JPH01148153A (en) | 1989-06-09 |
Family
ID=17979243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62308289A Pending JPH01148153A (en) | 1987-12-05 | 1987-12-05 | Preservation of protein material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01148153A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104311300A (en) * | 2014-10-15 | 2015-01-28 | 合肥路飞农业科技有限公司 | Bone soup flammulina velutipes culture medium and preparation method thereof |
-
1987
- 1987-12-05 JP JP62308289A patent/JPH01148153A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104311300A (en) * | 2014-10-15 | 2015-01-28 | 合肥路飞农业科技有限公司 | Bone soup flammulina velutipes culture medium and preparation method thereof |
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