JPH0235052A - Method for treating by-product of grains - Google Patents
Method for treating by-product of grainsInfo
- Publication number
- JPH0235052A JPH0235052A JP63183867A JP18386788A JPH0235052A JP H0235052 A JPH0235052 A JP H0235052A JP 63183867 A JP63183867 A JP 63183867A JP 18386788 A JP18386788 A JP 18386788A JP H0235052 A JPH0235052 A JP H0235052A
- Authority
- JP
- Japan
- Prior art keywords
- grains
- products
- treating
- product
- acid
- 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
- 239000006227 byproduct Substances 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 22
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 17
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 16
- 150000007524 organic acids Chemical class 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 235000013527 bean curd Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 241000228212 Aspergillus Species 0.000 claims description 4
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- 235000021536 Sugar beet Nutrition 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 235000002906 tartaric acid Nutrition 0.000 claims description 4
- 239000011975 tartaric acid Substances 0.000 claims description 4
- 235000005985 organic acids Nutrition 0.000 claims description 3
- 239000011324 bead Substances 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 6
- 240000007594 Oryza sativa Species 0.000 claims 3
- 235000011054 acetic acid Nutrition 0.000 claims 2
- 239000000047 product Substances 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000000463 material Substances 0.000 abstract description 8
- 239000002440 industrial waste Substances 0.000 abstract description 5
- 235000013557 nattō Nutrition 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 description 7
- 239000002585 base Substances 0.000 description 6
- 241000283690 Bos taurus Species 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 4
- 241000228245 Aspergillus niger Species 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 229910052697 platinum Inorganic materials 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000004584 weight gain Effects 0.000 description 2
- 235000019786 weight gain Nutrition 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、従来飼料として用いるか、又は産業廃棄物と
して処理されていた穀物類等の副生物を各種食品基材又
は有用な飼料として使用しうるようになした穀物類等の
副生物の処理方法に関する。Detailed Description of the Invention [Field of Industrial Application] The present invention is directed to the use of by-products such as grains, which were conventionally used as feed or treated as industrial waste, as various food base materials or useful feeds. This invention relates to a method for processing by-products such as grains.
〔従来の技術〕
穀物類等から副生ずる副生物としては、例えば米から副
生ずる糠、麦から副生ずる怨、大豆から副生ずる大豆粕
、豆腐から副生ずるオカラ、又は甜菜の甜菜糖から副生
ずる搾り粕等がある。これら穀物からの副生物は、表１
に示す如く任用な栄養成分組成を有しているにもかかわ
らず、糠は漬物用として、察は麩として、大豆粕は肥料
として、オカラや甜菜糖箱は僅かに食料として利用され
るにすぎない。前記オカラは、従来、豆類を原料とする
豆乳や豆腐の製造工程においてそれらの搾り滓として副
生じ、少量ではあるが食品として利用されてきた。しか
し、近年に至うて豆乳や豆腐が大量生産方式により製造
されるようになるにともない、局地的に副生物としての
オカラが大量に発生して近隣地域の食用に利用される範
囲をこえ、牛などの飼料として利用されたりしている。[Prior Art] By-products produced from grains include, for example, bran produced from rice, yaku produced from wheat, soybean meal produced from soybeans, okara produced from tofu, or beet sugar produced from sugar beets. There are squeezed lees etc. By-products from these grains are listed in Table 1.
Despite having a suitable nutritional composition as shown in the table above, bran is used for pickles, rice bran is used as wheat gluten, soybean meal is used as fertilizer, and okara and beet sugar boxes are only used as food. do not have. Okara has conventionally been produced as a by-product in the production process of soybean milk and tofu, which are made from beans, as dregs, and has been used as food, albeit in small quantities. However, in recent years, as soy milk and tofu have come to be manufactured using mass production methods, large amounts of okara as a by-product have been produced locally, exceeding the range that can be used for food in neighboring areas. It is also used as feed for cattle, etc.
しかし、このオカラは牛等の飼料としては蛋白質含有量
が不足していることから、飼料としての需要も年々減少
する傾向にある。一方、食用としての利用においても他
地域への運１殿処理費用等の経済的問題もあり、はとん
どが産業廃棄物として処理されているのが現状である。However, since okara does not have enough protein content to be used as feed for cattle, etc., the demand for it as feed tends to decrease year by year. On the other hand, even when used as food, there are economical problems such as the cost of transporting it to other areas for disposal, and the current situation is that most of it is disposed of as industrial waste.
又、米糠についても、僅かに搾油した油が工業的に利用
されているのみであり、副生ずる搾油粕即ち脱脂米糠は
大量に生産されているにもかかわらず、少量が飼料とし
て利用されているにとどまり、残余も僅かに漬物用に使
用されているにすぎない。Furthermore, with regard to rice bran, only a small amount of extracted oil is used industrially, and even though the by-product, oil residue, or defatted rice bran, is produced in large quantities, only a small amount is used as feed. The remainder is only used for pickles.
〔発明が解決しようとする課題］
しかし、この米糠の成分中には表１の如く多量の蛋白質
、炭水化物、ミネラル、ビタミン等の栄養素を含んでお
り、その他の穀物類等から副生ずる各種副生物も、同様
に有用な栄養成分を多量に含んでいる。[Problem to be solved by the invention] However, as shown in Table 1, this rice bran contains a large amount of nutrients such as proteins, carbohydrates, minerals, and vitamins, and contains various by-products produced from other grains. It also contains a large amount of useful nutritional ingredients.
本発明は、前述の如く穀物類等からの副生物が有用成分
を有するにもかかわらず、それらのほとんどが産業廃棄
物として処理されている現状に鑑み、これら穀物類等か
らの副生物を所定の方法で処理することにより、各種食
料基材として、又は有用な飼料として使用可能とする穀
物類等の副生物の処理方法を提供することを目的とする
ものである。In view of the current situation where by-products from grains, etc. have useful components as described above, most of them are disposed of as industrial waste, the present invention aims to utilize by-products from grains, etc. The object of the present invention is to provide a method for processing by-products such as grains, which can be used as various food base materials or as useful feeds by processing them.
本発明は、上記目的を達成するために穀物類等の副生物
に直接納豆菌を植種し、ｐｉ（７〜８の範囲の低醗酵状
態とした後、有機酸を添加してｐＨを６〜７の範囲に調
整することを特徴とする穀物類等の副生物の処理方法；
穀物類等の副生物に有機酸を添加してｐＨを３〜７の範
囲に調整した後、バチルス・ナットー・サワムラ（Ｂａ
ｃｉｌｌｕｓ ｎａｔｔｏ ＳＡＷＡＭＵＲＡ）を植種
して高醗酵状態とすることを特徴とする穀物類等の副生
物の処理方法；及び、穀物類等の副生物に有機酸を添加
してｐｉ（を３〜７の範囲に調整した後、バチルス・ナ
ットー・サワムラ（Ｂａｃｉｌｌｕｓ ｎａｔｔｏ Ｓ
ＡＷＡＭＵＲＡ）を植種して高醗酵状態とし、これに更
にアスペルギルス・ニガーヤングＮｏ、 ２ （Ａ
ｓｐｅｒｇｉｌｌｕｓ Ｎｉｇｏｒ Ｙａｎｇ Ｎｏ、
２）を植種して醗酵させることを特徴とする穀物類等の
副生物の処理方法を提供せんとするものである。In order to achieve the above object, the present invention directly inoculates Bacillus natto into by-products such as grains, brings it to a low fermentation state with pi (in the range of 7 to 8), and then adds an organic acid to lower the pH to 6. A method for treating by-products such as grains, characterized by adjusting the by-products to a range of ~7;
After adding an organic acid to by-products such as grains and adjusting the pH to a range of 3 to 7, Bacillus Natto Sawamura (Ba
A method for treating by-products such as grains, which is characterized by inoculating Cillus natto SAWAMURA) and bringing it into a highly fermented state; After adjusting to the range of Bacillus natto Sawamura (Bacillus natto Sawamura)
AWAMURA) to achieve a high fermentation state, and in addition to this, Aspergillus niger Young No. 2 (A
spergillus Nigor Yang No.
It is an object of the present invention to provide a method for treating by-products such as grains, which is characterized by inoculating and fermenting 2).
上記各方法にて処理しうる穀物類等の副生物としては、
米から副生ずる糠、麦から副生ずる麩、大豆から副生ず
る大豆粕、豆腐から副生ずるオカラ、甜菜から副生ずる
甜菜糠搾り粕等がある。By-products such as grains that can be treated with each of the above methods include:
There are bran as a by-product from rice, wheat as a by-product from wheat, soybean meal as a by-product from soybeans, okara as a by-product from tofu, and sugar beet bran lees as a by-product from sugar beet.
又、ここで使用される有機酸としては、クエン酸、リン
ゴ酸、酒石酸酸等である。The organic acids used here include citric acid, malic acid, tartaric acid, and the like.
そして、醗酵処理に用いられる納豆菌としては、バチル
ス・ナットー・サワムラ（Ｂａｃｉｌｌｕｓ ｎａｔｔ
。The natto bacterium used in the fermentation process is Bacillus natto.
.
ＳＡＷＡＭＵＲＡ） 又はバチルス・サブチリス（Ｂ
ａｃ ｉ ｌ ｌｕｓ ５ｕｂｔｉｌｉｓ）を用いるこ
とができ、又クエン酸醗酵菌としてアスペルギルス・ニ
ガーヤングＮｏ、 ２（Ａｓｐｅｒｇｉｌｌｕｓ Ｎ
ｉｇｏｒ Ｙａｎｇ Ｎｏ、２）が用いられる。SAWAMURA) or Bacillus subtilis (B
acil lus 5ubtilis) can be used, and Aspergillus niger Young No. 2 (Aspergillus N.
igor Yang No. 2) is used.
本発明に係る穀物類等の副生物の処理方法は、上記のと
おりであり、各種副生物に納豆菌、クエン酸醜酵菌によ
る醗酵処理を行なうことにより、これら副生物を高カル
シウム、高繊維の食品基材として使用可能となし、更に
、有機酸によりそのｐＨを調整して、うま味を調整する
とともに、長期保存を可能としてなる。又、上記方法に
て処理された前記副生物は有機酸酸性の高カルシウム、
高繊維量の特殊飼料としても使用しうる。The method for treating by-products such as grains according to the present invention is as described above, and by fermenting various by-products with Bacillus natto and citric acid-ugly fermentation bacteria, these by-products are transformed into high-calcium, high-fiber Furthermore, by adjusting the pH with an organic acid, the umami can be adjusted, and long-term storage becomes possible. Further, the by-products treated by the above method are organic acidic acidic high calcium,
It can also be used as a special feed with high fiber content.
裏庭斑上
直径ＩＱｃｍのペトリー皿に豆腐から副生じた２０ｇの
そのままのオカラを採り、オートクレーブにて１２０
’Ｃ１１，１ｋｇ／ｃＪで２０分間処理した後、６０°
Ｃ以下に冷却し、約０．１ ｍｇのバチルス・ナンド−
菌を滅菌水１〜２ｍｌに慇７蜀した液を添加してよく撹
拌した後、４０’Ｃで１６〜１８時間保存熟成し、これ
を更に冷蔵庫内（４〜５°Ｃ）で保存した。Take 20 g of raw okara produced from tofu in a Petri dish with a diameter of IQ cm in the backyard, and autoclave it for 120 g.
'After treatment with C11,1kg/cJ for 20 minutes, 60°
Cool to below C and add about 0.1 mg of Bacillus nando
A solution of the bacteria in 1-2 ml of sterilized water was added and stirred well, and then stored and aged at 40'C for 16-18 hours, and further stored in a refrigerator (4-5°C).
上記の如くして得られた低醗酵状態の熟成生成物の収量
は２１ｇ、又ｐＨは７〜８の範囲であった。The yield of the aged product in a low fermentation state obtained as described above was 21 g, and the pH was in the range of 7 to 8.
この熟成生成物にうま味の調整と長期保存のため、クエ
ン酸を添加してｐＨを６〜７の範囲に調整した。Citric acid was added to this aged product to adjust the pH to a range of 6 to 7 for umami adjustment and long-term storage.
災血炭ｌ
実施例１と同様のオカラ２０ｇに２％クエン酸溶液を添
加してｐＨを３．５に調整した後、バチルス・ナツト−
菌を０．１ ｍｇ植種して高醗酵状態として熟成し、冷
蔵庫内（４〜５°Ｃ）で保存した。After adjusting the pH to 3.5 by adding 2% citric acid solution to 20 g of okara similar to Example 1,
0.1 mg of the bacteria was inoculated, matured to a highly fermented state, and stored in a refrigerator (4 to 5°C).
得られた熟成物のｐｌ＋は６〜７．５の範囲で、又、収
量は２２．５ｇであった。The pl+ of the obtained aged product was in the range of 6 to 7.5, and the yield was 22.5 g.
尖血桝主
脱脂米糠１５ｇ、麺３ｇ、ビード粕１２ｇをとり、よく
撹拌した後、水７０ｇを加えて撹拌した。これの２０ｇ
をとり、２％クエン酸溶液を添加してｐＨを４に調整し
た後、バチルス・ナツト−菌を１白金耳値種して高醗酵
状態となし熟成した後、滅菌工程を経て得た２０ｇの培
地に対してアスペルギルス・ニガーヤングＮｏ、 ２
（Ａｓｐｅｒｇｉｌｌｕｓ Ｎｉｇｏｒ Ｙａｎｇ
Ｎｏ、２）を１白金耳（約０．１ ｍｇ、 １０’ 〜
１０’ ｃｅｌｌｓ／ｍ１）を植菌し、３０°Ｃで４〜
５日間培養してクエン酸酸性の生成物を得た。又、必要
に応じてこの生成物に化学当量以下のアルカリを加えて
微酸性にして使用することも可能である。15 g of defatted rice bran, 3 g of noodles, and 12 g of bead lees were taken and stirred well, and then 70 g of water was added and stirred. 20g of this
After adjusting the pH to 4 by adding 2% citric acid solution, one platinum level of Bacillus natuto was inoculated into a highly fermented state, aged, and sterilized to obtain 20 g. Aspergillus niger Young No. 2 against the medium
(Aspergillus Nigor Yang
No. 2) in 1 platinum loop (approximately 0.1 mg, 10' ~
10' cells/ml) and incubated at 30°C for 4~
After culturing for 5 days, a citric acid product was obtained. If necessary, it is also possible to add a chemical equivalent or less of alkali to this product to make it slightly acidic.
この生成物のｐＨは２．５であった。The pH of this product was 2.5.
以上の実施例１．実施例２．実施例３で得られた生成物
は、表２のとおりの成分組成を有するものであった。Above example 1. Example 2. The product obtained in Example 3 had the component composition shown in Table 2.
表２
実施例１．２で得られた生成分は、芳香を有し、舌ざわ
りもまろやかで各種食品基材として使用できるものであ
る。又、表２から明らかなように、納豆と比較して約２
倍量のカルシウム及び約３倍量の繊維を有する高カルシ
ウム、高繊維材料であり、健康食品として有効で、又ダ
イエツト食品用として麺類、パン類、洋菓子、和菓子、
煎餅、中華、味噌、醤油等の材料として、更にはベット
フード、飼料等の基材として有用である。Table 2 The product obtained in Example 1.2 has an aroma and a mellow texture, and can be used as a base material for various foods. Also, as is clear from Table 2, compared to natto, the
It is a high-calcium, high-fiber material with twice the amount of calcium and about three times the amount of fiber, and is effective as a health food.
It is useful as a material for rice crackers, Chinese food, miso, soy sauce, etc., and as a base material for bed food, feed, etc.
息■貫
又、実施例３で得られた生成物を牛の飼料として給飼し
て、牛の増体重（１日当り）を調べた。In addition, the product obtained in Example 3 was fed to cattle as feed, and the weight gain (per day) of the cattle was examined.
結果を表３に示した。又、比較として一般の濃厚飼料：
６、乾燥：２、本発明品：２の割合の飼料を給飼した時
の増体重を示す。The results are shown in Table 3. Also, for comparison, general concentrate feed:
6. Weight gain when fed with feed at a ratio of 2 for drying and 2 for the product of the present invention.
尚、飼育期間は４１５日間である。The breeding period was 415 days.
表３
注） １００ｇ乾物当り
表３の結果から明らかな如く、本発明品を飼料として用
いたときには、嗜好性が良好で、しかも内蔵下痢等の疾
病の発生もなく肥育末期まで食いとどまりがなく、発育
は極めて良好であった。Table 3 Note) As is clear from the results in Table 3 per 100g dry matter, when the product of the present invention is used as feed, it has good palatability, does not cause diseases such as visceral diarrhea, and does not stop feeding until the end of fattening. Growth was extremely good.
上記の如く、実施例３において得られた生成物は、食品
類の各種基材としてのみならず、家畜の飼料としても利
用しうるちのである。As mentioned above, the product obtained in Example 3 can be used not only as a base material for various foods but also as feed for livestock.
尚、上述した本発明に係る処理方法は、必ずしも穀物類
等の副生物のみでなく、例えば乾燥させたトウモロコシ
等、穀物自体の処理にも応用しうるちのであり、その適
用範囲は特に限定されることはない。The above-mentioned treatment method according to the present invention can be applied not only to by-products such as grains, but also to grains themselves, such as dried corn, and the scope of application is not particularly limited. It never happens.
以上の如く、本発明に係る穀物類等の副生物の処理方法
は、これらの副生物に納豆菌を植種して醗酵状態とし、
又有機酸にてｐＨを調整することにより、各種食品基材
として、又、を用な飼料として使用可能となしたことに
より、従来においてはほとんど産業廃棄物として認識さ
れていた穀物類等の副生物を有効利用しうるようになし
たのである。As described above, the method for treating by-products such as grains according to the present invention involves inoculating these by-products with Bacillus natto and bringing them into a fermented state.
In addition, by adjusting the pH with an organic acid, it has become possible to use it as a base material for various foods and as feed, making it possible to reduce by-products such as grains, which were previously considered to be mostly industrial waste. This made it possible to utilize living organisms effectively.
Claims (1)
８の範囲の低醗酵状態とした後、有機酸を添加してｐＨ
を６〜７の範囲に調整することを特徴とする穀物類等の
副生物の処理方法。 ２）穀物類の副生物として豆腐から副生したオカラ、及
び／又は大豆からの大豆粕を用いてなる特許請求の範囲
第１項記載の穀物類等の副生物の処理方法。 ３）納豆菌としてバチルス・ナットー・サワムラ（Ｂａ
ｃｉｌｌｕｓ ｎａｔｔｏ ＳＡＷＡＭＵＲＡ）、バチ
ルス・サブチリス（Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉ
ｓ）菌の中から選んだ１種又は２種以上を用いてなる特
許請求の範囲第１項記載の穀物類等の副生物の処理方法
。 ４）有機酸として、クエン酸、リンゴ酸、酒石酸、酢酸
の中から選んだ１種又は２種以上を用いてなる特許請求
の範囲第１項記載の穀物類等の副生物の処理方法。 ５）穀物類等の副生物に有機酸を添加してｐＨを３〜７
の範囲に調整した後、バチルス・ナットー・サワムラ（
Ｂａｃｉｌｌｕｓ ｎａｔｔｏ ＳＡＷＡＭＵＲＡ）を
植種して高醗酵状態とすることを特徴とする穀物類等の
副生物の処理方法。 ６）穀物類等の副生物として、大豆からの副生物である
大豆粕、及び／又は豆腐からのオカラを用いてなる特許
請求の範囲第５項記載の穀物類等の副生物の処理方法。 ７）有機酸として、クエン酸、リンゴ酸、酒石酸、酢酸
の中から選んだ１種又は２種以上を用いてなる特許請求
の範囲第５項記載の穀物類等の副生物の処理方法。 ８）穀物類等の副生物に有機酸を添加してｐＨを３〜７
の範囲に調整した後、バチルス・ナットー・サワムラ（
Ｂａｃｉｌｌｕｓ ｎａｔｔｏ ＳＡＷＡＭＵＲＡ）を
植種して高醗酵状態とし、これに更にアスペルギルス・
ニガーヤングＮｏ．２（Ａｓｐｅｒｇｉｌｌｕｓ Ｎｉ
ｇｏｒ Ｙａｎｇ Ｎｏ．２）を植種して醗酵させるこ
とを特徴とする穀物類等の副生物の処理方法、 ９）穀物類等の副生物として、米からの副生物である米
糠又は脱脂米糠、麦からの副生物である■、甜菜からの
副生物であるビード粕の中から選んだ１種又は２種以上
を用いてなる特許請求の範囲第８項記載の穀物類等の副
生物の処理方法。 １０）有機酸としてクエン酸、リンゴ酸、酒石酸酸の中
から選んだ１種又は２種以上を用いてなる特許請求の範
囲第８項記載の穀物類等の副生物の処理方法。[Claims] 1) Bacillus natto is directly inoculated into by-products such as grains, and the pH is 7-7.
After achieving a low fermentation state in the range of pH 8, an organic acid is added to adjust the pH.
A method for treating by-products such as grains, which comprises adjusting the concentration to a range of 6 to 7. 2) A method for treating by-products such as grains according to claim 1, which uses okara produced from tofu and/or soybean meal from soybeans as a by-product of grains. 3) Bacillus natto sawamura (Ba
Bacillus subtilis
s) A method for treating by-products such as grains according to claim 1, which uses one or more selected bacteria. 4) The method for treating by-products such as grains according to claim 1, which uses one or more selected from citric acid, malic acid, tartaric acid, and acetic acid as the organic acid. 5) Add organic acids to by-products such as grains to adjust the pH to 3-7
After adjusting to the range of Bacillus Natto Sawamura (
A method for treating by-products such as grains, which comprises inoculating Bacillus natto SAWAMURA) to a highly fermented state. 6) A method for treating by-products such as grains according to claim 5, which uses soybean meal, which is a by-product from soybeans, and/or okara from tofu as the by-products of grains, etc. 7) The method for treating by-products such as grains according to claim 5, which uses one or more selected from citric acid, malic acid, tartaric acid, and acetic acid as the organic acid. 8) Add organic acids to by-products such as grains to adjust the pH to 3-7
After adjusting to the range of Bacillus Natto Sawamura (
Bacillus natto SAWAMURA) was inoculated to achieve a high fermentation state, and then Aspergillus
Nigger Young No. 2 (Aspergillus Ni
gor Yang No. 2) A method for treating by-products such as grains, which is characterized by inoculating seeds and fermenting them; 9) As by-products of grains, rice bran or defatted rice bran, which is a by-product from rice, and by-products from wheat; 9. The method for treating by-products such as grains according to claim 8, which uses one or more selected from the following: 1, which is a living organism, and bead lees, which is a by-product from sugar beets. 10) The method for treating by-products such as grains according to claim 8, which uses one or more selected from citric acid, malic acid, and tartaric acid as the organic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63183867A JPH0235052A (en) | 1988-07-23 | 1988-07-23 | Method for treating by-product of grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63183867A JPH0235052A (en) | 1988-07-23 | 1988-07-23 | Method for treating by-product of grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0235052A true JPH0235052A (en) | 1990-02-05 |
Family
ID=16143215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63183867A Pending JPH0235052A (en) | 1988-07-23 | 1988-07-23 | Method for treating by-product of grains |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0235052A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04166051A (en) * | 1990-10-25 | 1992-06-11 | Ajinihon Kk | Production of fermented food using bean-curd refuse as raw material |
| JPH04211339A (en) * | 1990-03-28 | 1992-08-03 | Hiroshi Saito | Processed bean-curd refuse food |
| JPH04349877A (en) * | 1990-12-18 | 1992-12-04 | B S Ii:Kk | Microorganism culture medium and production of organic septic matter degrader using the same |
| JPH05168422A (en) * | 1991-12-25 | 1993-07-02 | Masao Kusano | Production of fermented food |
| JPH0819378A (en) * | 1994-07-07 | 1996-01-23 | Asahimatsu Shokuhin Kk | Production of food material having high vitamin k content |
| JP2011055831A (en) * | 2009-09-09 | 2011-03-24 | Cj Cheiljedang Corp | Method for producing fermented soybean cake by using bacillus subtilis |
-
1988
- 1988-07-23 JP JP63183867A patent/JPH0235052A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04211339A (en) * | 1990-03-28 | 1992-08-03 | Hiroshi Saito | Processed bean-curd refuse food |
| JPH04166051A (en) * | 1990-10-25 | 1992-06-11 | Ajinihon Kk | Production of fermented food using bean-curd refuse as raw material |
| JPH04349877A (en) * | 1990-12-18 | 1992-12-04 | B S Ii:Kk | Microorganism culture medium and production of organic septic matter degrader using the same |
| JPH05168422A (en) * | 1991-12-25 | 1993-07-02 | Masao Kusano | Production of fermented food |
| JPH0746970B2 (en) * | 1991-12-25 | 1995-05-24 | 征夫 草野 | Fermented food manufacturing method |
| JPH0819378A (en) * | 1994-07-07 | 1996-01-23 | Asahimatsu Shokuhin Kk | Production of food material having high vitamin k content |
| JP2011055831A (en) * | 2009-09-09 | 2011-03-24 | Cj Cheiljedang Corp | Method for producing fermented soybean cake by using bacillus subtilis |
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