JPS6331173B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing feed for farmed fish with a low peroxide value and TBA value by a fermentation method using fish residue, dried fish, dried meal, or fishmeal as the main raw material and seaweed as an auxiliary raw material. . Marine protein resources (fish and shellfish, etc.) tend to decrease due to overfishing and changes in the marine environment.
Since deep-sea fishing has problems such as economic conditions due to fuel shortages and political catch restrictions, the need to secure marine protein resources through aquaculture is increasing day by day. On the other hand, since fish farming requires high-quality, high-protein feed for farmed fish, raw food is preferred as feed for farmed fish, but raw food is generally expensive and its supply is limited. There is. Traditionally, fishmeal has been used as an alternative feed to live bait, but conventional fishmeal contains lipid peroxide, which is produced by oxidative polymerization of lipids, and this is extremely toxic to living organisms. It is expensive, and when fed as feed, it can cause liver dysfunction and other diseases. For these reasons, high quality, highly safe,
There is a need to supply feed for farmed fish that is easily digested and absorbed. As a result of repeated research in response to these demands, the inventors of the present invention have found that waste materials that have traditionally contributed to pollution and can only be used as fertilizer can be found as household waste with low commercial value. A method for producing feed for cultured fish by fermentation using fish residue as a raw material (Japanese Unexamined Patent Publication No. 1983-9661), and a method using commercially available dried fish, dried meal, or fishmeal as a raw material. Although a method for producing feed for cultured fish using a fermentation method (Japanese Patent Publication No. 59-50299) has been provided, the method of the present invention further improves these methods. That is, in the method of the present invention, in addition to using the aforementioned fish residue, dried fish, dried meal, or fish meal as raw materials, seaweed is added, and these raw materials are fermented by filamentous fungi, yeast, and bacteria. It has been discovered that maintaining the shape of moist pellets can be promoted by increasing the palatability of fish, increasing the nutritional value of the feed, and adding stickiness to the feed. The present invention can be made by heat-sterilizing fish residue, degreasing it by pressure treatment, and adjusting the water content to 30 to 50% by weight, or by adding water to crushed dried fish, crushed dried lees, or fish meal. The main raw material was adjusted to 30 to 50% by weight and then heat sterilized. Shredded or crushed seaweed was added as an auxiliary raw material and stirred well. On the other hand, filamentous fungi, yeast, and bacteria were added to each. The microbial cells obtained by pre-culture separately are mixed together with bran or bran or a mixture of both and mixed well, and the mixture is added to the mixture of the main raw material and auxiliary raw material and mixed well, and the two-stage fermentation is carried out. That is, the first stage is aeration-stirring culture at a temperature of 30°C, the second stage is aeration-stirring culture at a temperature of 40°C, and the resulting culture is aerated with warm air at 60 to 70°C to remove moisture. Dried to about 10% by weight,
By grinding the dry matter, the peroxide value and
The present invention is characterized by obtaining feed suitable as feed for cultured fish that has low TBA values. below,
The present invention will be described in detail. The fish residue used in the method of the present invention includes anything distributed under the name of fish residue, but generally kamaboko from a seafood processing factory,
This term also includes fish residues discarded during the production of chikuwa and canned foods, fish body waste such as guts, fins, and tails produced when fish are butchered at fish markets, and even small fish. These fish residues are heat-treated using a heat treatment means using hot steam, such as an autoclave, in order to coagulate the proteins and solidify the tissue, as well as to sterilize them. The heat treatment at this time is sufficient to sterilize the fish residue tissue, liberate the fats and oils in the tissue, and solidify the tissue to the extent that it can be mechanically squeezed out.
This is carried out by heating to ~180°C and holding for 25 to 45 minutes, preferably about 30 minutes. From this point of view, it is of course possible to leave the fish residue in its original form during heat treatment, but from the standpoint of more effective heat sterilization, it is desirable that it be crushed as finely as possible. The thus heat-treated fish residue tissue is subjected to pressure treatment for the purpose of removing fat and oil therefrom.
This pressure treatment removes the oil and fat released in the fish residue tissue by the heat treatment, and it is necessary to leave a certain amount of moisture in the tissue for subsequent use, that is, about 30 to 50% by weight. Therefore, the squeezing process is carried out under a pressure of 150 to 250 kg/cm ² by a known means, such as a known hydraulic method. Therefore, complete degreasing is not necessarily achieved in this pressure treatment, and some fat remains in the tissue; however,
The amount of this oil is reduced by the subsequent fermentation process, so even if it still remains, it will not lead to deterioration of the tissue later on, and the remaining amount of fat and oil will instead add fat content to the final product. Therefore, it is convenient. The dried fish, dried meal, or fishmeal used in the method of the present invention means those distributed under such trade names, and any of them can be employed. When applied to the method of the present invention,
If the product is not in powder form, it is ground to a particle size comparable to that of commercially available fish meal using a known grinding means.
Before such powders are subjected to treatment, they are made to absorb water to adjust their moisture content to approximately 30 to 50% by weight.
It is then sterilized using known sterilization means such as an autoclave. The seaweed used as an auxiliary raw material in the method of the present invention is not particularly limited, but brown algae and red algae are used as food for sea bream and yellowtail, and are preferably used because they exist in large quantities and are easy to obtain. It will be done. For example, for brown algae, mozuku of the family Mozuku, konbu, arame, kajime, wakame, etc. of the kelp family are used, and for red algae, mozuku of the family Acanthaceae, hirakusa, yukiri, and suginori are used. Used include Nokuroha Ginnansou, Red Haginnansou, Tsunomata, Hanafunori, Fukurofunori, and Mafunori. Since many brown algae are edible and expensive, it is better to use red algae in terms of price. If these seaweeds are dry, they should be sterilized with gas and crushed into 16 to 32 mesh pieces, and if they are wet, they should be thoroughly washed with water and then shredded into pieces of 1 cm ² or less. and use it.
The amount of seaweed as an auxiliary raw material added is 1 to 5% by weight, preferably about 3% by weight in a wet state (water content about 90% by weight), based on the main raw material whose water content has been adjusted. Due to the amount of seaweed added, there is almost no problem of bacterial contamination due to the addition of seaweed.
It is preferable to perform the above sterilization treatment as much as possible. Next, the above-mentioned main raw material and auxiliary raw material are mixed, and this mixture is subjected to fermentation treatment, and known and easily available microorganisms are used for this fermentation. These microorganisms are filamentous fungi such as Aspergillus oryzae.
oryzae; IFO 30102, IFO 30103), Aspergillus sojae; IFO 4241,
IFO 4244), Rhizopus japonicus (IFO 5319), Rhizopus javanicus (IFO)
5442), as yeasts, Hanzenula anomala (IFO 0122), Saccharomyces cerevisiae
cerevisiae; IFO 0306, IFO 1662), Bacillus subtilis as a bacterium.
subtilis; IFO 3007). In the method of the present invention, three types of microorganisms are used: filamentous fungi, yeast, and bacteria. Each of the three types of microorganisms mentioned above is used after being precultured using a known specific culture medium. That is, for pre-culture of filamentous fungi and yeast, shaking culture is performed using MY medium (polypeptone, yeast extract, malt extract, glucose, water). Preliminary culture of bacteria is carried out in bouillon medium (meat extract, polypeptone, yeast extract,
Perform shaking culture using NaCl, water). The three types of microorganisms thus individually precultured are mixed into a 1:1 mixture of rice or wheat bran and/or bran that has been sterilized by known means such as an autoclave. The amount of the microorganisms mixed in at this time is 1:1 of one of the bran and bran, or a 1:1 mixture of both.
2 x 10 ⁶ cells or more for filamentous fungi, and 1 x 10 ⁶ cells or more for yeast and bacteria each. The reason why one or a mixture of rice or wheat bran and bran is used here is as follows. That is, the fish material used as the main raw material in the method for producing feed of the present invention consists of mostly water, crude protein, crude fat, and ash, and contains almost no sugar. Although the seaweed added as an auxiliary raw material contains sugar, it is a polysaccharide and cannot be directly assimilated by the microorganisms. Therefore, the main raw materials and auxiliary raw materials used in the method of the present invention alone lack the carbon source necessary for the growth of microorganisms, and the microorganisms will not grow. Therefore, the main reason is to use it as a carbon source. In addition, rice or wheat bran and wheat bran are edible and contain a variety of amino acids, vegetable oils and fats, ash, vitamins, etc. in addition to sugar. One of the important reasons is that it provides these nutrients to the final feed product. Furthermore, the incorporation of rice or wheat bran and bran serves to provide gaps in the airtight structure of the medium made of fish material, which are favorable for aerated culture of microorganisms, resulting in the effect that fermentation occurs evenly. The rice or wheat bran and bran used in the present invention may be commercially available products, but they can also be used after being further pulverized. In addition, these rice or wheat bran and bran usually contain a considerable amount of fat, and excessive fat content may cause functional problems in fish, so these cannot be removed using normal fat removal methods. It is preferable to use it after degreasing. The amount of the 1:1 mixture of rice or wheat bran and/or bran used is 1 to 15% by weight, preferably 3 to 10% by weight, based on the fish material whose moisture content has been adjusted to around 50%. It is. In the method of the present invention, the reason why the above-mentioned three types of microorganisms, filamentous fungi, yeast, and bacteria, are used to ferment the fish raw material is as follows. The fish raw materials used as the main raw materials in the method of the present invention, i.e., fish residues, dried fish, dried meal, or fish meal, contain lipid peroxides that are toxic to farmed fish, and the content decreases over time. It grows and gives off a bad smell. For these reasons,
In order to use these fish raw materials as feed for aquaculture fish, it is necessary to suppress the oxidative polymerization of lipids in these fish raw materials, decompose lipid peroxides that are particularly toxic to living organisms, and convert bad odors into aromas. It is necessary to break down some proteins into amino acids and lipids into free fatty acids. From this point of view, a fermentation method in which the above three types of microorganisms coexist is used, and in this regard, the method previously provided by the present inventors (Japanese Patent Application Laid-Open No. 58-9661 and Japanese Patent Publication No. 59-198) is used.
-50299 Publication).
In other words, filamentous fungi aerobically decompose lipid peroxides in raw materials and also have the ability to directly assimilate the rice or wheat bran and bran, while yeast decomposes lipids and converts the bad odor into aroma. converts and further accumulates vitamins in the bacterial body. Bacteria decompose proteins in raw materials into amino acids, help the growth of the filamentous fungi and yeast, and furthermore have the effect of increasing the digestion and absorption of the feed product in the fish body. Therefore, the fermentation method in which the three types of microorganisms coexist in the method of the present invention provides a product with significantly lower peroxide and TBA values, and is also faster than fermenting each microorganism separately. Another advantage is that fermentation can be completed in a short period of time. Moreover, the reason for adding seaweed as an auxiliary raw material is as follows. In addition to protein-based food, fish normally ingest seaweed that lives in the sea, and from a nutritional standpoint, this has the effect of promoting the ingestion of vitamins such as carotene and minerals such as potassium, as well as digestion and absorption. have. For this reason, it is meaningful to add a certain amount of seaweed, preferably 1 to 5% by weight, to fish raw materials and to ferment these raw materials by culturing filamentous fungi, yeast, and bacteria to increase the nutritional value as feed for aquaculture fish. . In addition, when the fermented feed of the present invention is mixed with raw feed or added with water and stirred alone to form moist pellets, alginic acid contained in the brown algae and alginic acid contained in the red algae can be absorbed. Sticky substances such as agar can cause stickiness,
This promotes retention of the shape of the moist pellets, aids in the feeding action of cultured fish, and also has the effect of preventing seawater contamination. Furthermore, during the fermentation process, the salt contained in seaweed suppresses the growth of spoilage bacteria, and it also has the advantage of supplying nutrients that help the growth of the three types of microorganisms used in fermentation. Now, in the method of the present invention, fermentation is carried out in two stages. In the first stage, the culture is carried out at 30°C for 8 to 12 hours with aeration and stirring. The completion of this first stage fermentation is confirmed when hyphae of filamentous fungi can be observed with the naked eye on the surface of the raw material. In the second stage, the temperature is raised to 40°C and culture is carried out with aeration for 6 to 8 hours. The culture thus obtained is dried at 60-70℃ using known hot air drying means.
When the moisture content reaches approximately 10% by weight, it is taken out of the system, crushed by a known crusher, and sieved through a sieve with a mesh size of 16 to 32, and the powder at the bottom of the sieve is collected to produce a product. shall be. Moist pellets are formed when used as feed for yellowtail.The method is to add water to the above product, stir it, and then divide it into pellets of a certain size, i.e., 1 cm in diameter and long, depending on the size of the fish. Form into pellets 2-3 cm wide. At this time, it is also possible to add fish oil, vitamins, etc. The following experiments were carried out to demonstrate that the products according to the invention are prevented from disintegrating in water for a long time. Experiment 1 Product Adhesiveness Test Water was added to fermented fishmeal without the addition of seaweed and fermented fishmeal with 3% and 5% wet weight of seaweed added as an auxiliary material, respectively, to reduce the water content to 50.
%, these were formed into pellets with a diameter of 12 mm and a length of 30 mm, and the time taken for the pellets to disintegrate was measured by placing them in water. The results are shown in the table. Time until disintegration (minutes) Fermented fishmeal 3 Fermented fishmeal with 3% seaweed 12 Fermented fishmeal with 5% seaweed 15 As can be seen, when pellets are formed with fermented fishmeal with seaweed, they are more sticky than those without fermented seaweed. The resulting pellet disintegration time is increased by a factor of 4 to 5. Example 1 500Kg of residue from a mackerel and sardine cannery
was crushed and sterilized by heat treatment in an autoclave with hot steam at 150 to 180°C for 30 minutes, then taken out and pressure treated in a hydraulic press until the water content was reduced to about 40%. On the other hand, 2 kg of dried tengusa (moisture content: 5 to 6% by weight) was crushed into 16 to 32 meshes using a pulverizer and mixed with the pressure-treated fish residue tissue and mixed well. On the other hand, Aspergillus oryzae and Hansenula anomala were individually pre-cultured using MY medium, and Bacillus subtilis was pre-cultured using bouillon medium, and three types of pre-cultured bacterial bodies were prepared using 12 kg of defatted rice bran + 12 kg of rice bran. This was mixed into the mixture of fish residue tissue and seaweed and mixed well. When this mixture was maintained at 30° C. with aeration and stirring, Aspergillus oryzae hyphae were observed with the naked eye after about 8 hours. The temperature was then raised to 40° C. and maintained under aeration and stirring for 6 hours. The product obtained in this way was dried by ventilation and heating with hot air at 60 to 70°C, and the drying was stopped when the moisture content reached about 10% by weight. 32 mesh particles were obtained. The composition of the obtained product is compared with the composition of dried fish residue as a starting material and the composition of fermented fish meal prepared without adding seaweed (control) as shown in Table 1 below.

[Table] Example 2 Water was added to 200 kg of crushed dried rough lees so that the moisture content was 40% by weight, and heat sterilized in an autoclave.
It lasted 25 minutes. This is added to the wet state (moisture content approximately 90
% by weight) of shredded Japanese daikon nan (9 kg) was added, and the two were thoroughly mixed using a stirrer. On the other hand, Aspergillus sojae and Satucharomyces cerevisiae were individually pre-cultured using MY medium, and Bacillus subtilis was pre-cultured using bouillon medium, and the three pre-cultured bacterial bodies were mixed with 10 kg of defatted rice bran + 10 kg of wheat bran. This mixture was mixed into the sterilized material, and this was mixed with the heat-sterilized coarse lees mixed with seaweed and mixed well. When this mixture was kept at 30° C. with aeration and stirring, Aspergillus sawjae mycelium grew so that it could be observed with the naked eye after about 10 hours. The temperature was then raised to 40°C and kept under aeration and stirring for 6 hours. The material obtained in this manner was dried by heating with hot air at 60°C, and the drying was stopped when the moisture content reached approximately 10% by weight. After pulverizing the dried product using a pulverizer, the pulverized product was sieved through a 32-mesh sieve to obtain 32-mesh particles. The composition of the obtained product is compared with that of fermented fishmeal (control) produced without adding the raw lees and seaweed as starting materials, as shown in Table 2 below.

【table】

[Table] Maintained under aeration and stirring for 6 hours. The material obtained in this way was heated and dried with hot air at 60°C until the water content was reduced to approx.
Drying was stopped when the concentration reached 10% by weight, and the dried product was pulverized using a pulverizer, and the pulverized product was sieved through a 32-mesh sieve to obtain 32-mesh particles. The composition of the obtained product is compared with that of the starting material, fishmeal, as shown in the table below (Table 3). Example 3 Water was added to 100 kg of degraded fishmeal to make it 50% by weight, and the mixture was heated at 150 to 180°C in an autoclave.
Heat sterilization was carried out using hot steam for 20 minutes. 4 kg of fresh funori (moisture content: 90% by weight) shredded was added to this and thoroughly mixed and stirred. On the other hand, Rhizopus jabanicas and Hansenula anomala were individually pre-cultured using MY medium, Bacillus subtilis was pre-cultured using bouillon medium, and the three pre-cultured bacterial bodies were mixed with 5 kg of defatted rice bran + 5 kg of rice bran.
This was mixed with the heat-sterilized fish meal mixed with the seaweed and mixed well. When this mixture was kept at 30° C. with aeration and stirring, Rhizopus jabanicas hyphae were observed with the naked eye after 10 hours.
The temperature was then raised to 40°C and kept under aeration and stirring for 6 hours. The product obtained in this way is heated and dried through ventilation with hot air at 60°C, and the drying is stopped when the moisture content reaches approximately 10% by weight.The dried product is crushed using a pulverizer. divide it up
32 mesh particles were obtained. The composition of the obtained product is compared with that of the starting material, fishmeal, as shown in the table below (Table 3).

[Table] Breeding test 1 Breeding test in Thailand Feed used: Products of Examples 1 and 2 Control: (1) Artificial compound feed (○ indicates (registered trademark) compound feed <<Taiyo>>) p-3 Crude protein 47.0% by weight Crude fat 3.0% or more Crude fiber 3.0% or less Crude ash 17.0% or less Ca 2.5% or more P 1.5% or more Other Vitamins A, D ₃ , B ₁ , B ₂ ,
Contains B ₆ , etc. (2) Fish feed Surimi mackerel Feeding method: Example 1 and 2 products, Control 1 and 2 products,
The artificial compound feed was made into cylindrical pellets with a diameter of 1 mm and a length of 6 mm using a pelletizer, and the fish meat feed was minced mackerel minced meat, which was divided into several portions a day and fed as many times as needed. Fish used: 50 sea breams weighing approximately 50 g were used in each group. Measurement: Feed efficiency was calculated from intake and body weight increase. Results: As shown in the table below (Table 4), this product has higher feed efficiency than artificially formulated feed or fish meat intake.
It was good and warm.

[Table] 2 Yellowtail rearing test Feed used: Products of Examples 1 and 3 Control: Fermented fishmeal (Control 1) produced from the same raw materials as Example 1 without adding seaweed and horse mackerel live bait Feeding method: Example 1 Product and Control 1 were made by adding water to form moist pellets, Example 3 was a mixture of 1 part raw food and 3 parts, and the raw food was minced and fed twice a day.
The animals were fed as many times as they needed to be fed. Measurement: Feed efficiency was calculated from intake and body weight gain. Fish used: 100 yellowtails weighing approximately 100 g were used in each group. Results: As shown below (Table 5). In the case of yellowtail, this product also had high feed efficiency and was good. It was particularly effective to use it in combination with live bait. In addition, since the seaweed was mixed in, the pellets had high binding properties, and the amount of feed administered was small, reducing seawater pollution.

【table】

Claims (1)

[Claims] 1 Fish residue is heat sterilized, degreased by pressure treatment, and the moisture content is adjusted to 30 to 50% by weight,
Alternatively, the main raw material is crushed dried fish, crushed dried coarse lees, or fish meal that has been heat sterilized after adding water to adjust the moisture to 30 to 50% by weight, and adding seaweed as an auxiliary raw material. Mix by stirring, separately pre-cultivate filamentous fungi, yeast, and bacteria, and mix together with rice or wheat bran or bran, or a mixture of both, mix well with the above mixture, and incubate at 30°C. After aeration and agitation culture at 40℃
A method for producing feed for cultured fish, characterized by carrying out aeration-stirring culture again at the same time, and drying the resulting culture with warm air until the moisture content becomes 8 to 12% by weight.