KR101157618B1 - Method for manufacturing of soybeanpeptide and feed composition comprising the soybeanpeptide manufactured therefrom - Google Patents

Abstract

The present invention relates to a method for producing soy protein for feed economically and efficiently and to a feed composition comprising soy protein prepared therefrom. In the method for producing soy protein according to the present invention, the step of adding water to the soybean meal raw material on the moving conveyor and the inoculation of the microorganisms are carried out at the same time, or the microorganisms are added after swelling and adding water to the soybean meal raw material on the moving conveyor. Inoculate. This simplifies the pretreatment stage of a complex fermentation process while producing products of equal or better quality than soy protein prepared by conventional methods.

Soybean meal, soy protein

Description

METHOD FOR MANUFACTURING OF SOYBEANPEPTIDE AND FEED COMPOSITION COMPRISING THE SOYBEANPEPTIDE MANUFACTURED THEREFROM}

The present invention relates to a method for producing an economical and efficient soy protein for feed and a feed composition comprising soy protein prepared therefrom. More specifically, the present invention relates to an economical and efficient process of an existing complex process performed to remove inhibitors of soybean meal. The present invention relates to a feed method comprising a soy protein prepared by the soybean protein and a soy protein prepared therefrom.

Soybean meal is the product of milking the soybean crop, soybean crop, and is currently the most widely used vegetable protein feed. Soybean meal is a high-quality, economical feed used to provide protein sources to livestock, accounting for more than 60% of the total protein feed currently used for animal feed. Soybean meal used as animal feed consists of 55 to 56% protein, 13 to 14% soluble carbohydrates, 21 to 22% insoluble carbohydrates, other 1% crude fat and 4 to 6% ash based on dry matter. In-Kyu, Vegetable Protein Feed, Feed Processing, Advanced Culture History, 67-107, 1998.

As such, soybean meal is a protein feed widely used in the world, the amino acid composition is very excellent, but there is a problem that can not be efficiently broken down in the intestine of short livestock such as pigs and chickens due to inhibitors (inhibitor) contained in soybean meal. Soybean meal contains 6% non-digestible oligosaccharides, sucrose, 1% raffinose, and 5% stachyose. Low efficiency (Potter and Potchanakom. In: Proceedings World Soybean Conference III, 1984, pp. 218-224) and [DF Li, JL Nelssen, PG Reddy, F. Blecha, JD Hancock, GL Allee, RD Goodband and RD reference 1790-990]):. Klemm, Transient hypersensitivity to soybean meal in early-weaned pig J. Anim Sci, 1990, 68...

Soybean meal inhibitors include trypsin inhibitors, chymotrypsin inhibitors, ureases, saponins, isoflavones, goitrogens and hemagglutinins. (hemagglutinin), most of which are destroyed by heat treatment, but saponins and isoflavones are stable to heat. Accordingly, various processing methods have been developed to remove inhibitors contained in soybean meal and to use soybean meal as feed more efficiently.

In this regard, soy protein concentrates (SPC) are prepared by ethanol extraction, or protein components are extracted under alkaline conditions, the proteins are precipitated under acidic conditions, and then dried by spray drying. It is known to remove soy oligosaccharides by preparing soy protein (ISP) (Protein technology institute, Composition of ISP and SPC, 1991).

In this process of removing inhibitors from soybean meal, the isolated soy protein has a very high protein concentration of 85.5% and concentrated soy protein 65%. However, the existing method is not suitable for the production of low-cost feeds because the process is very complicated and the production cost is high. In addition, these manufacturing methods have a problem in that the actual solubility of the protein is low due to protein denaturation due to heat treatment, chemical treatment, hot air drying, and the like, which are performed during manufacturing.

On the other hand, a method for removing the inhibitory factor of soybean meal by a microbiological fermentation method is also known. Patent No. 2003-0075730 discloses soybeans soaked in water for 2 hours to make the water content 40 to 50%, and then put into a large pressure cooker and heated for about 30 minutes and cooled to 35 ° C at room temperature. Disclosed is a method for fermentation with a microorganism for 48 hours after performing a pretreatment process, and Patent Publication No. 2003-0095473 controls the water content of soybean meal to 40 to 50% and heat-treated at a temperature of 60 to 80 ℃ for 1 hour The process of cooling and pretreatment followed by inoculation with the fungus is incubated for 48 hours. In addition, Korean Patent No. 10-0645284 introduces a pretreatment process in which the initial moisture content of soybean meal is 40 to 50% and the mixture is cooled for 30 minutes at a temperature of 75 ° C., followed by Bacillus subtilis and Aspergillus duckling. It is disclosed that the mixed culture in a ratio of 1: 1 to incubate for 36 hours. Currently, Jin Biotech Co., Ltd. is producing and marketing fermented soybean protein manufactured under the trade name "Pepisogen" manufactured by the method of immersion, moist heat sterilization and cooling as a pretreatment process before fermentation.

DaBomb Protein Crop., Taiwan, also produces fermented soy protein by introducing immersion, moist heat sterilization, and cooling processes before pre-fermentation, similar to Jin Biotech's process.

As described above, the fermentation process using microorganisms requires three steps of immersion, moist heat sterilization, and cooling as a pretreatment process, and a brief description of the conventional method for preparing soy protein is shown in the flowchart of FIG. 1. This pretreatment process requires a working time of 1 to 2 days or more, and accounts for about 40 to 50% of the total facility cost in terms of cost.

On the other hand, as a swelling method of soy protein, a manufacturing method of high protein soybean snack food is disclosed in Korean Patent Publication No. 2009-0031694, and Patent Publication Nos. 2002-0035365 and 2002-0035363 using a twin-screw extruder. Disclosed are a method for producing puffed soy protein food and a method for producing puffed grains for enteric food. In addition, Korean Patent Publication No. 2007-0057543 discloses a method for manufacturing soy-containing puffed snacks, and Patent Publication No. 1994-00001896 discloses a method and apparatus for preparing flake soy protein, and Patent Publication 199-0002531 provides an extruder. Only the manufacturing method of the raw material for brewing soy sauce is disclosed, and there is no example of applying the expansion method to the feed field.

Accordingly, the present inventors endeavored to develop a method for preparing soy protein, which omits a complicated pretreatment process, and as a result, the present invention by removing the inhibitory factor from soybean meal by direct fermentation of microorganisms without conventional dipping, dehydration, steaming, etc. Completed.

SUMMARY OF THE INVENTION An object of the present invention includes a biological production method of soy protein that can efficiently remove inhibitors from soybean meal without performing conventional dipping, dehydration, steaming, and soy protein as an active ingredient. It is to provide a feed composition.

In the manufacturing method of soy protein for feed according to an embodiment of the present invention for achieving the above object, the method includes the step of supplying water and swelling the soybean meal raw material, and inoculating microorganisms in the soybean meal raw material. . The moisture may be supplied in an amount of 20 to 40% by weight relative to the soybean meal raw material, the microorganism may be inoculated in an amount of 5 to 10% by weight relative to the soybean meal raw material. In addition, the microorganism may include one or more of Saccharomyces cerevises, Bacillus subtilis, Lactobacillus exidophilus. The water supply and expansion step may include supplying water while moving the soybean meal raw material to the compression molding machine, and instantaneously swelling the soybean meal raw material in the compression molding machine. In addition, the moisture may be supplied through a nozzle that is installed on the top of the conveyor to move the soybean meal raw material, a natural drop of moisture.

In the method for preparing soy protein for feed according to another embodiment of the present invention, the method includes the step of simultaneously supplying water and inoculation of microorganisms to soybean meal raw material. The moisture may be supplied in an amount of 20 to 40% by weight relative to the soybean meal raw material, the microorganism may be inoculated in an amount of 5 to 10% by weight relative to the soybean meal raw material. In addition, the microorganism may include one or more of Saccharomyces cerevises, Bacillus subtilis, Lactobacillus exidophilus. In one embodiment of the present invention, the moisture and microorganisms may be supplied in a natural dropping manner through a nozzle installed on the top of the conveyor to move the soybean meal raw material.

Feed composition according to an embodiment of the present invention for achieving the above object is prepared by a method comprising the step of swelling and swelling the soybean meal raw material on a moving conveyor, and inoculating microorganisms in the soybean meal raw material Contains soy protein as an active ingredient.

Feed composition according to another embodiment of the present invention for achieving the above object is soybean protein prepared by the method comprising the step of simultaneously supplying water and inoculation of microorganisms to soybean meal raw material on a moving conveyor as an active ingredient Include.

The present invention is a soybean oligosaccharide raffinose, stachyose and trypsin inhibitor of soybean meal without performing the process of soaking, dehydrating and increasing the cooling of soybean meal required in the existing fermentation process. ) Can be effectively removed. Accordingly, while producing soy protein of equal or better quality than the product produced by the conventional soybean meal process, it is very economical in terms of time and cost by dramatically simplifying the processing of soybean meal. In addition, by removing only inhibitors through microbial fermentation, the crude protein content of soybean meal, which is usually 45 to 46%, can be increased to 52% to 53%. In addition, it is possible to provide a high-quality protein feed with high protein solubility by omitting the steam steaming process, which was the main cause of protein denaturation.

Hereinafter, a method for preparing soy protein and a feed composition comprising the soy protein according to preferred embodiments of the present invention will be described in detail.

The present invention may be modified in various ways and may have various forms. However, the exemplary embodiments will be described in detail in the present disclosure, but the present invention is not intended to be limited to the specific disclosed form and the spirit and scope of the present invention. It is to be understood that all changes, equivalents, and substitutes included in the description are included. In the present application, the term "comprises" is intended to indicate that there is a feature or component described in the specification or a combination thereof, but the presence or possibility of the presence or addition of one or more other features or components or a combination thereof. It should be understood that do not exclude in advance. Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art.

The method for producing soy protein according to an embodiment of the present invention includes a first step of supplying water to the soybean meal raw material and swelling, and a second step of inoculating microorganisms into the soybean meal raw material. Figure 2 is a flow chart briefly showing a method for producing soy protein according to an embodiment of the present invention.

In the first step, the moisture is supplied at 20 to 40% by weight relative to the soybean meal raw material. If less than 20% water is supplied to the soybean meal raw material, it is not preferable because the solid fermentation is difficult due to lack of water, and if more than 40% water is added, the subsequent drying process cannot be performed efficiently, which is undesirable. . In this regard, in order to know the minimum water ratio required for solid fermentation, the experiment was carried out by varying the ratio of water to soybean meal raw material from 1 to 1 to 1 to 0.3 as a result of soy oligosaccharides raffinose, starchios and trypsin The minimum ratio of soybean meal and water for microbial fermentation was 1: 0.4 to remove the inhibitor. In the conventional soy protein production method, soybean meal raw material is immersed in a specific apparatus and dehydrated, while the present invention continuously grasps the minimum amount of water required and supplies only the required amount of water to the soybean meal raw material moving on a conveyor. It is possible to work and thus simplify the processing of soybean meal.

In one embodiment of the present invention, the first step may include the step of supplying moisture while moving the soybean meal raw material to the compression molding machine and the step of instantaneously expanding the soybean meal raw material in the compression molding machine. Moisture is installed on the top of the conveyor, such as a screw conveyor to move the soybean meal raw material, it can be supplied through a nozzle to naturally drop the moisture. The compression molding machine can swell soybean meal raw materials under high temperature and high pressure conditions can be used without limitation to those known in the art. In the present invention, the soybean meal raw material may be swollen in a compression molding machine at a temperature of 120 to 130 ° C., a screw rotational speed of about 300 to 1000 rpm, for example 600 rpm, for 10 to 20 seconds. The expanded soybean meal raw material may be subjected to a cooling process. For example, the expanded soybean meal raw material is cooled to 30 ° C. for 2 to 4 hours.

In the second step, as the microorganisms can be used without limitation microorganisms known in the art, preferably Saccharomyces cerevises, Bacillus subtilis, Lactobacillus exidophilus and the like. For example, Saccharomyces cerevises and Bacillus subtilis can be mixed and used in the same amount. On the other hand, the microorganism may be supplied in an amount of 5 to 10% by weight relative to the soybean meal raw material. If the microorganism is supplied less than 5%, the fermentation time is long because the inoculation amount is insufficient, and when inoculating more than 10% of the microorganism is necessary because an excess of the culture solution is required.

Thereafter, the soy protein inoculated with microorganisms may be incubated for 24 to 48 hours, and dried, ground and packaged to prepare soy protein for feed.

The method for producing soy protein according to another embodiment of the present invention includes the step of simultaneously supplying the soybean meal raw material and inoculation of microorganisms. Figure 3 is a flow chart briefly showing a method for producing soy protein according to another embodiment of the present invention.

In the present invention, the amount of water to be supplied is preferably 20 to 40% by weight based on the soybean meal raw material. If less than 20% water is supplied to the soybean meal raw material, it is not preferable because the solid fermentation is difficult due to lack of moisture, and if the water content is added more than 40%, it is not preferable because the drying process cannot proceed efficiently later. to be. As described above, the present invention supplies only the required amount of moisture to the soybean meal raw material moving on the conveyor, so that the operation can be performed continuously, and a separate dipping or dehydration process can be omitted.

As microorganisms, microorganisms known in the art can be used without limitation, and preferably Saccharomyces cerevises, Bacillus subtilis, Lactobacillus exidophilus, and the like can be used. For example, Saccharomyces cerevises and Bacillus subtilis can be mixed and used in the same amount. When the microorganism is supplied to less than 5%, the fermentation time is long due to insufficient inoculation, and when the microorganism is inoculated more than 10%, an excessive culture solution is required, which is not preferable. Therefore, the microorganism may be supplied in an amount of 5 to 10% by weight relative to the soybean meal raw material.

In the present invention, the moisture and microorganisms may be supplied through a nozzle installed on the conveyor top, such as a screw conveyor to move the soybean meal raw material.

Thereafter, the soybean protein inoculated may be incubated for 24 to 48 hours and dried to prepare a soy protein for feed.

Feed composition according to the present invention comprises soy protein prepared by the method as described above as an active ingredient. The feed composition includes cattle, chicks, chickens, domestic chickens, roosters, ducks, geese, turkeys, quails and small birds such as edible cows, cows, calves, pigs, piglets, sheep, goats, horses, rabbits, dogs and cats. It can be used comprehensively as feed for poultry such as

Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are provided to illustrate the present invention, and the present invention is not limited to the following examples and may be variously modified and changed.

[ Example ]

Example 1 Change in Sugar Concentration According to the Mixing Ratio of Soybean Meal Sample and Water

In the biological manufacturing process of soybean meal for the feed using microorganisms, the following experiment was performed to find the optimum mixing ratio of the soybean meal sample and water.

250 g of soybean meal were mixed at a ratio of 1 to 1, 1 to 0.8, 1 to 0.6, 1 to 0.5, 1 to 0.4, and 1 to 0.3, respectively, and then mixed and water volume increased. Then, spread the mixture to a thickness of 5 cm in a stainless steel mesh, steamed for 5 minutes at 100 ℃ normal pressure, cooled to 30 ℃ for 1 hour at room temperature, and then incubated for 24 hours in Saccharomyces cerevisiae , Bacillus subtilis and Lactobacillus axidophilus were inoculated at 10% by weight and incubated for 48 hours. The results are as shown in Table 1 below.

Mixing ratio Mixed pH change Sugar concentration (%) leaven Bacillus Lactobacillus leaven Bacillus Lactobacillus Rafino
Os Starch
Os Rafino
Os Starch
Os  Raffinose Starch
Os Soybean meal: water
= 1: 1 Moisture
Remaining 5.6 5.4 6.0 Not detected Not detected Not detected Not detected Not detected Not detected Soybean meal: water
= 1: 0.8 Moisture
Left 5.7 5.4 6.1 Not detected Not detected Not detected Not detected Not detected Not detected Soybean meal: water
= 1: 0.6 Well mixed 5.7 5.5 6.1 Not detected Not detected Not detected Not detected Not detected 0.02 Soybean meal: water
= 1: 0.5 Moisture
Slightly lacking 5.8 5.6 6.2 Not detected Not detected Not detected Not detected 0.08 0.10 Soybean meal: water
= 1: 0.4 Moisture
lack of 5.9 5.7 6.2 Not detected 0.01 Not detected 0.02 0.38 0.37 Soybean meal: water
= 1: 0.3 Unite
Not 6.4 6.3 6.5 0.31 0.44 0.35 0.32 0.72 1.25  ※ In this table, yeast refers to Saccharomyces cerevises, bacillus refers to Bacillus subtilis, and lactic acid bacteria refers to Lactobacillus axidophilus.

From the above results, it was confirmed that yeast and Bacillus have better solubility of soy oligosaccharide than lactic acid bacteria among three different strains, and that the ratio of using minimum water in lactic acid bacteria and yeast was 1 to 0.4. In general, considering that the self-moisture content of the soybean meal raw material is about 10% and the water content of the inoculum inoculum is about 10%, it can be seen that the minimum content of the preferred water addition in the present invention is 20%.

Example 2 Preparation of Soy Protein Using a Compression Molding Machine

In the raw material storage tank, the soybean raw material is transferred to the compression molding machine using a scrucon bearing, and 40% by weight of water is added to the soybean raw material through a natural dropping furnace, followed by a temperature of 125 ° C. for 10 seconds and a screw rotation speed of 600 rpm. The soybean meal raw material was momentarily expanded in a high temperature and high pressure compression molding machine. As a compression molding machine, a 50kw compression molding machine (Hyosung Motor Co., Ltd. and a Corinth Korea Co., Ltd.) equipped with a single screw and chocolate plates 139, 139 and 136 was used. Subsequently, 10 wt% of the mixture of the same amount of Saccharomyces cerevisiae, Bacillus subtilis, and the above two kinds, which were cooled at 30 ° C. at 30 ° C. and cooled at 30 ° C. for 2 hours, was then incubated for 24 hours. Inoculated with content and incubated for 24 hours. The results are as described in Table 2 below.

Our kind pH change Sugar concentration (%) Stachios Raffinose Saccharomyces cerevije 5.96 0.02 Not detected Bacillus subtirus 5.58 0.04 Not detected Equivalent mixing of two strains 5.69 0.03 Not detected

From Table 2, it can be seen that a large amount of soybean meal can be efficiently processed by a simple process of swelling soybean meal using a compression molding machine and then carrying out microbial fermentation. That is, according to the present invention, it is possible to effectively remove the inhibitory factor of soy oligosaccharide even if the three steps of immersion, dehydration and steam increase are omitted.

Example 3 Preparation of Soy Protein by Direct Fermentation of Soybean Meal Samples

A soybean meal sample was placed at the top of the Sukurukon bear to which the soybean drop was moved, and through this, 20 wt% water and 10 wt% microorganism were inoculated simultaneously. Thereafter, Saccharomyces cerevises and Bacillus subtilis, respectively or the same amount was incubated at 28 ℃ and 42 ℃ for 24 hours to effectively remove soybean oligosaccharides that are inhibitors of soybean meal, the results are shown in Table 3.

Our kind pH
change Incubation time
(hr) Crude Protein (%) 0.2% KOH
Solubility Sugar concentration (%) Stachios Raffinose Saccharomyces cerevije 5.42 24 52.86 76.44 0.02 Not detected Bacillus subtirus 5.53 24 52.80 77.87 0.06 Not detected Saccharomyces cerevise + Bacillus subtilis same amount mixture 5.69 24 52.05 76.26 0.03 Not detected Lactobacillus axidophilus 5.88 48 52.00 76.14 0.07 Not detected Saccharomyces cerevise + Lactobacillus axidophilus same amount mixture 5.87 48 52.41 76.38 0.04 Not detected

In the conventional soybean meal pretreatment process, soybean meal is immersed in water for 1 hour or more, dehydrated, and cooked for 30 minutes or more at a temperature of 121 ° C, cooled, and then adjusted to 40 to 60% by weight of water, and inoculated with microorganisms for 24 to 48 hours. Soybean meal inhibitors were removed through a complex process of incubation. However, as can be seen from Table 3, the method according to the present invention is not only economical in terms of time by eliminating the four-step pretreatment process, but also requires no expensive equipment required for the process, thereby significantly reducing the cost. have.

1 is a flow chart showing a conventional method for producing soy protein.

Figure 2 is a flow chart showing a method for producing soy protein according to an embodiment of the present invention.

Figure 3 is a flow chart showing a method for producing soy protein according to another embodiment of the present invention.

Claims (17)

A first step of supplying 20 to 40% by weight of moisture to the soybean meal raw material with respect to the weight of the soybean meal raw material and swelling; And Comprising a second step of inoculating microorganisms in the soybean meal raw material, The first step is, Supplying moisture while moving the soybean meal raw material to a compression molding machine; And instantaneously swelling the soybean meal raw material in the compression molding machine, wherein the swelling step includes the soybean meal raw material for 10 to 20 seconds at a temperature of 120 to 130 ° C. and a screw rotation speed of 300 to 1000 rpm. Method for producing soy protein for feed, characterized in that the expansion in the compression molding machine. delete According to claim 1, wherein the soybean meal raw material soybean protein production method characterized in that for supplying the moisture through a nozzle installed on the conveyor top. The method of claim 3, wherein the moisture is supplied in a manner that naturally falls from the nozzle. The method of claim 1, wherein the microorganism is inoculated in a content of 5 to 10% by weight relative to the soybean meal raw material. The method of claim 1, wherein the microorganism comprises at least one selected from Saccharomyces cerevises, Bacillus subtilis and Lactobacillus exidophilus. The method of claim 1, further comprising cooling the expanded soybean meal raw material after the first step and before the second step. The method of claim 7, wherein the soybean meal raw material is cooled to 30 ° C. for 2 to 4 hours. The method of claim 1, further comprising culturing the obtained product after inoculating the microorganism for 24 to 48 hours. 10. The method of claim 9, further comprising the step of drying the obtained product after the culturing. delete delete delete delete delete delete Feed composition comprising a soy protein produced by the method of claim 1 as an active ingredient.

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