JPS5813130B2 - Feed manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing feed from whey and grain containing both protein and starch.

Whey produced during cheese production is a worldwide problem.

Although whey is produced in large quantities during cheese production as a by-product with little usability, its contents are useful to the extent that its destruction, which is still partially practiced, is contrary to the problems of world hunger and environmental pollution. It also contains.

The use of whey is known.

Whey consists of about 4-5 parts lactose and about 0.7 parts protein, depending on its source, with the balance being salt and water.

Dried whey as an additive for common salt is obtained by evaporation and drying.

The final product consists of about 11-12 parts protein and about 60-65 parts salt-containing lactose.

However, their production is extremely energy-intensive and therefore expensive.

Various possibilities for fermenting lactose in whey are described in French Patent No. 2049425 and West German Patent No. 13837.
No. 03, US Pat. No. 3,818,109 and German Patent Application No. 2,403,306.

However, all these methods do not lead to products that can be used to produce human and animal food preparations.

The proteins contained in the product do not exhibit a balanced amino acid spectrum.

Although dry whey with sufficient amounts of methionine and lysine appears to be favorable in many cases with regard to its amino acid composition, it cannot be considered a useful food product due to its excessive content of carbohydrates in the form of lactose.

F. fermented on whey. D. A. Yeast that meets the standards is deficient in the above-mentioned amino acids and contains large amounts of salt and nucleic acid, so it cannot be used as a food product.

The usual content in food and feed is between 5 and 30.

The amino acid composition can be improved, for example, by adding artificially produced methionine.

These compositions are also not sufficient. This is because only feed mixture ingredients are obtained.

Mixtures consisting of simple proteins, cereals and whey powder are known.

For this purpose, the individual components are prepared in advance to the desired purity.

However, the production of each component is expensive, with the main expenses being the evaporation and drying of the whey, the post-treatment and drying of yeasts that grow only in highly dilute substrate solutions, e.g. This is post-processing.

The object of the invention is a method for producing balanced food and feed, in particular feed for raising calves.

Another challenge lies in saving on drying costs when producing the final product.

In the method of the present invention, starch in a mixture of lactose and grains containing both protein and starch is hydrolyzed using yeast that does not ferment lactose and assimilates only glucose. In the method of producing feed from wheat, grains are swollen and diluted only with whey without adding treated water or nutrients, and in this solution starch is enzymatically decomposed into fermentable sugars, and whey white bodies are fermented. It is characterized by supplying the necessary nutrients and then evaporating the fermented product to sufficient dryness.

Therefore, a method has been found in which the whey produced during the production of cheese is simultaneously used, for example, as a leavening agent for grains and as a diluent during hydrolysis.

Grains that are broken down into sugars in whey are added to dilute whey, such as that produced during cheese production.

The sugar-containing whey is then fermented by yeast.

After fermentation, it is evaporated and dried.

Fermentation can be carried out with Torler yeast, which does not act on lactose.

A protein-containing and lactose-containing dry product is thus formed.

By being able to dispense with additional treated water, the dimensions of the manufacturing equipment can be significantly reduced.

The method according to the invention will now be explained in more detail with reference to the drawings: in the diagrammatic representation a storage tank for whey is designated at 1.

A pump 3 is present between conduits 2 and 4. The two cranks 5 and 5' are constructed identically, and the stirrers 6 and 6
', hot water inlets 7 and 7', and hot water outlets 8 and 8'.

These connecting pipes are connected to double jackets or heating coils (not shown).

The two couplings 5 and 5' are connected to each other by a conduit 9.

From the tank 5', a conduit 10 leads to a pump 11 and a connecting conduit 1.
2 to the fermentation device 13.

The fermenter 13 consists of one boiler 14, which also has a ventilation device 15 at the lower end of the boiler 14.
It has a foam discharge member 16 at its upper end.

The boiler wall is provided with baffle plates 17 and 17'.

An inlet connecting pipe 18 and an outlet connecting pipe 19 are provided for cooling water.

A further coupling line 20, a pump 21 and a line 22 are present in series between the storage tank 1 and the fermentation device 13.

At the lower end of the fermenter 13 there is a harvest line 23 in which a regulating valve 24 is integrated.

The fermentation boiler is located on the plate pressure gauge 25, and its cable 26
is connected to the optical weight indicating member 27, and the cable 28 is connected to the regulating valve 24.

Conduit 29 is led via a throttle valve 30 and conduit 31 to a multistage evaporator 32 .

The illustrated evaporator consists of three stages.

The working process is known. Steam from the first step 321 is conducted via conduit 33 to heat the aqueous condensate which is conducted via conduit 34 to the second step 322.

Similarly, steam from the second stage 322 is directed via conduit 35 to heat the condensate which is directed through conduit 36 to the third stage 323 of the evaporator.

Conduit 37 leads to a condenser (not shown).

A pump 39 is present in the condensate conduit 38 and the coupling conduit 4
0 is led to a spray dryer 41.

Kunk 42 is an agitator 43 and a substrate conduit 4 from the fermentation device.
4, a discharge pipe 45 leading to a homogenizer 46 for premixing, and a discharge pipe 47 from the homogenizer.

48 is a package, and 49 is a mixing device.

During the working process, a partial stream of whey is sent from pump 1 by pump 3 via line 2 and line 4 to stirring pump 5 .

The high speed grinding agitator 6 mixes crushed grains 50, wheat flour or corn.

After uniformly heating the contents by introducing the heating medium into the connecting tube 7 and discharging it through 8, the first step of enzymatic decomposition, which liquefies the starch of the grain, is carried out.

The liquefied starch is sent via conduit 9 to the second enzymatic decomposition tank 5', where it is saccharified.

After removing the remaining solid material by a separator or filter (not shown), the liquid is pumped by pump 11 via conduit 10 and conduit 12 to fermentation device 13 .

In this case, special yeasts such as Candida utilis, Candida tropicalis, etc.
alis) to yeast protein using a known method.

Candida utilis and Candida tropicalis mentioned above are both J. “Yeast” by Lodder
Yeasts”, American Elsevier
Publishing Company, Inc.
New York, pp. 1059-1064, 19
It is a well-known bacterial species described in detail in 1974).

Whey is conveyed from storage tank 1 via conduits 20 and 22 and pump 21 to the fermentation apparatus in order to dilute the enzyme-degraded substrate.

Enzyme decomposition is carried out automatically, and plate pressure gauge 25, connecting conduit 2
6. controlled via a calibration system consisting of an indicating device 27, a conduit 28 and a regulating valve 24;

Harvesting of the yeast-containing substrate takes place via conduit 23, valve 24 and can be conducted directly to multistage evaporator 32 in continuous operation.

However, it is also possible to emulsify part or all of the harvested material introduced into the cylinder 42 via the line 44 with oil or liquid fat in the homogenizer 46 and subsequently to the evaporator 32 .

The degree of evaporation can be chosen, but the product must be pumpable.

Via a pump 39 and a conduit 40, the concentrate is led, for example, to a spray dryer 41, where it is dried, packed into bags 48, optionally added with other ingredients in a mixing device 49, and stored as a final product 51. You can also do that.

Example 1 Sweet whey - 100 (wheat powder 80K in Kunk 5 to liter)
of CaCI2 (dry) 1110
Add g.

This mixture should have a pH value of 6.4 and is adjusted to this value with HC/L or NH40H if necessary.

Then α-amylase (HT-1000, Miles
Labs. ) 5009 and heat to 60° C. while stirring.

After 3 hours, the pH value was adjusted to 4.1 with HCA, and acetate glucosidase (L.100 diazim (L.100 Di
azym) Miles Labs. ]100~200m
Add l.

The mixture is kept at 60°C for 45 minutes.

The reaction is controlled using KJ/J2.

If the subsequent fermentation process is carried out in succession, the contents from Kunku 5 are passed via conduit 9 to tank 5', where 8
Pasteurize at 0°C and subsequently cool to 38°C.

Fermentation in the fermenter 13 was carried out using adapted species of Candida tropicalis at 38°C and using a dilute ammonia solution (25% NH
pH value kept constant at 40H) and 0.5-1. O
This is done at a constant air blowing ratio of vvm.

If the fermentation process is carried out intermittently, this is completed in about 6 to 8 hours.

In the case of continuous fermentation, the fermentation solution can be led continuously to the kunk 42.

In this case it is necessary to provide at least two tanks.

After reaching the specified amount of Kunku 42, the pH value is adjusted to 7.5 by adding NaOH while stirring.

Cell suspension was mixed with 5.5Ky of vegetable oil and 5.5Ky of melted animal fat.
5K and emulsified in a homogenizer 46.

The stability of the emulsion is increased by adding 1000 g of lecithin.

The resulting emulsion is led to an evaporator 32 and concentrated to half its original volume.

Drying takes place in a spray dryer or roll dryer.

You can also use rye, barley, oats, corn, or sorghum instead of wheat flour.

Table 1 The composition of the final product consists of the following components: lactose
44Kp 38.1 related protein 27.5Ky
23.8% 24.3*Carbohydrate (yeast) 9.3
KP 8.1 Salt 11. IKy
9.6% 875*fat 12.8K?
11. IKp 9.6*Cellulose 1.5Kp
1.3 Water 9.2Kp 8.0 115
．． 4K2 100 parts * Analysis value example 2 Cheese whey 1250.4 containing about 4.2 parts of lactose and 0.7 parts of whey protein is injected into Kunku 5 with a capacity of 20007 and heated to 50 to 60°C.

40K2 of powdered corn with the shell removed and 50Kg of wheat flour with a protein content of about 12 parts are mixed in with stirring.

After adding calcium chloride 1000-1201, α-amylase (HT-1000, Miles Labs) 0
．． Add 10-0.15 parts and raise the temperature to 75-80°C.

After 1-2 hours, the grain components are completely dissolved, and the grain fibers and trace amounts of protein components are removed.

The pH value is then adjusted to 3.8 with hydrochloric acid (HC/).

Reduce temperature to 50-55°C.

Amyloglucosidase (L-100 diazim, Mile
s Labs. ) 0.15% (calculated on starch), homogenize well and leave for 24 hours.

The mixture is then heated to 80-90°C and the fiber components and the resulting whey proteins are centrifuged.

Depending on the fiber content and degree of dryness, a concentrate with a protein content of 60-65% can be obtained from 17 to 25 K2.

The centrifuged liquid containing saccharified starch from corn and wheat flour and lactose from whey is fermented by known methods, for example with Candida utilis.

The results are shown in Table 2.

Composition using wheat flour and different grains: Lactose
Protein Yeast Carbohydrate Salt Fat Cellulose Water Rye 38.0 23.8
8.6 9.6 10.7
1.3 8.0 barley 37.7
23.6 8.5 9.4 10.6 2
．． 2 8.0 Oat 37.6
23.9 8.5 9.3 14
．． 3 1.2 8.0 Corn
37.9 22.6 8.5
9.1 12.4 1.4 8
．． 0 section sorghum 38.0 23.0
8.6 9.5 11.8
1.1 8.0 Example 3 Composition for baby milk Skimmed milk %10 Product from Table 2 % Skimmed milk 25Kg Product according to Table 2 75K2 The mixture contains 28 proteins, half of which are milk proteins and others. Half of the milk consists of non-milk proteins.

Years of experimentation with calves shows that, for example, 30 to 50 parts of milk protein can be replaced by yeast protein in calf rearing.

In addition to the proteins present in the whey, in the product according to the process of the invention, depending on the grain used, there are also proteins of dried yeast and natural proteins from the grain used, thus resulting in a very balanced amino acid spectrum. is obtained.

The protein composition ensures that the growing calf has sufficient essential amino acids and vitamins.

[Brief explanation of the drawing]

The drawing is a system diagram when implementing the method of the present invention. 1...Whey storage tank, 5,5'...Enzyme decomposition tank,
13...Fermentation device, 32...Multi-stage evaporator, 41...Spray dryer.

Claims (1)

[Scope of Claims] 1. By hydrolyzing the starch in a mixture consisting of whey and grains containing both protein and starch using yeast that does not ferment lactose and assimilates only glucose, whey and grains containing both protein and starch are combined. In a method for producing feed from grains, the grains are swollen and diluted only with whey without adding treated water or nutrients, starch is enzymatically decomposed into fermentable sugars in this solution, and whey white bodies are fermentable. A method for producing feed from whey and grain containing both protein and starch, characterized in that the fermented product is supplied with the necessary nutrients, and then the fermented product is evaporated and thoroughly dried. 2. The method according to claim 1, wherein the grain containing protein and starch is wheat, rye, barley, oat, corn, or sorghum. 3. The method according to claim 1 or 2, which comprises using grain in at least a grain-free form. 4. A method according to claim 1 or 2, which comprises pre-treating the grain at an elevated temperature. 5. The method according to claim 1 or 2, which comprises using germinated grains. 6. The method according to any one of claims 1 to 5, which comprises using grain flour.