KR101781914B1 - Method of preparing a functional fermented soybean using yeast cell walls - Google Patents

Abstract

(1) controlling the water content by adding a yeast by-product containing betaglucan and mannan oligosaccharide as a main component, and water to a soybean meal; (2) heat-treating the soybean meal having the moisture content adjusted; (3) cooling the heat-treated soybean meal and inoculating the Bacillus strain; And (4) solidifying the microorganism inoculated with the soybean meal to obtain a functional fermented soybean meal, and a functional fermented soybean meal produced from the method. In addition, the betaglucans and mannan oligosaccharides contained in the fermented soybean meal of the present invention can stimulate the immune response of young chicks to promote intestinal villi development and normalization of the colonies, thereby promoting growth.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for preparing a functional fermented soybean meal using a yeast by-

The present invention relates to a method for producing a functional fermented soybean meal by fermenting soybean meal added with a yeast cell wall used for some health functional foods.

Yeast extracts from most major Korean companies are produced for some health functional foods. However, in Korea, beta-glucan as a by-product of yeast is not yet registered as a functional food ingredient. It is not actively used due to the cost burden of the construction cost. These yeast by-products usually consist of 90% water and 10% solids, and contain 20% beta-glucan, 20% mannan oligosaccharide (hereinafter referred to as 'MOS') and 35% have.

Over the past decade, broiler growth has improved by over 10%, driven by genetic improvement, nutrition, feed research and specification management technologies. In addition to the genetic breeding results, a recent high-efficiency special feed production technology is one of the factors that improve breeding productivity. In Korea, the introduction of the pre-starter diet since the mid-2000s has dramatically improved the growth and feed conversion ratio (FCR). Recently, the average FCR of Korean domestic farmers has reached 1.6 . This is based on the recognition that the direction of improving the FCR by shortening the age of shipment by feeding high-efficiency feeds in Korea is more beneficial for farmers and affiliated companies.

In broiler chickens, the first week of domestic breeding corresponds to about 23% of the total breeding period based on the 1.7 kg shipment weight. Prior to 1980, the first week of breeding was only 11% of the total length of the rearing period when the same weight was reached. As the number of days of rearing in actual farms decreases, the importance of early development after hatching is emphasized. In order to obtain a good growth performance, attention should be paid to nutrition during the first rearing period, especially during the first week. The first week of hatching is increased to about 4.5 times the body weight after hatching. It is known that when the body weight is increased up to 200 g, the weight increase effect is maintained until shipment.

In particular, young chicks must produce and feed chow meals as a raw material that is easy to digest until digestive organs develop smoothly and digestive enzymes become more active. Soybean meal is the most commonly used source of vegetable protein in broiler chickens, but there is a possibility of variation in quality and the presence of antimony is a problem. The fructose, α-galactosaccharide, accounts for more than 12% of the carbohydrates in the soybean meal. When hexane is used for fat extraction, these fructose are not well removed and are attributed to lowering the energy digestibility in broiler chickens. Because pigs use these carbohydrates better than chickens, the metabolism energy of soybean meal is higher than that of poultry. Methods to produce soybean varieties with low levels of Raffinose and stachyose or to reduce these fructose through appropriate treatment have been studied.

In 1975, Chah et al. Reported that chick growth and feed efficiency improved after soybean fermentation of Aspergillus fermentation cells. Fermentation of soybeans and soybeans has been reported to increase small peptides and reduce anti-inflammatory agents including trypsin inhibitors, and it has been reported that nutrient digestibility is improved through in vitro experiments. In addition, the activity of digestive enzymes (trypsin, lipase and protease) improved after fermented soybean meal (Feng et al., 2007b), and both the feed intake and the mean increase in the initial growth were increased (Feng et al., 2007a; Hirabayashi et al. 1998), it is believed to be of more value in young chicks. In recent studies, the growth of soybean meal as a raw material for broiler chickens was decreased during the substitution of fish meal, but fermented soybean meal could be used as an alternative raw material for fish meal (Li et al., 2013).

In addition, productivity was improved when yeast cells (Lee et al., 2005) and yeast cell walls (Kang et al., 2008) produced as a by-product in the yeast extract production process were added to improve the weight gain of broiler chickens. Beta-glucan and mannan oligosacchraide activate yeast specific or nonspecific immune responses. Especially in young chicks, this effect is related to the development of intestinal villi and normalization of intestinal flora And the results of promoting growth were also reported.

In Korean Patent Laid-Open Publication No. 10-2009-0078002, pressurized soybeans are classified as Aspergillus oryzae or Bacillus subtilisba. The present invention relates to a fermented soybean soybean fermented feed comprising corn, limestone, or a vitamin-mineral mixture in a fermented soybean fermented with at least one of the above strains. However, in the preceding literature, the fermented soybean fermented with a specific strain of soybeans is limited to a simple compounded mixture of cereals and minerals.

In addition, Korean Patent Laid-Open Publication No. 10-2011-0094871 discloses a broiler or laying heath feed additive comprising an effective ingredient of a fermented mushroom foil which is naturally fermented for 2-3 months without removing water and seed as a by-product, . However, this precedent literature also teaches about the effect of feeding plums as a by-product of pomegranate concentrate for poultry.

Korean Patent No. 10-1139027, filed on April 16, 2012 by the same applicant as the present applicant, includes the steps of adding moisture to a soybean meal and heat treating the soybean meal, cooling the heat-treated soybean meal and inoculating Bacillus sp. And a step of solid-culturing the microorganism inoculated with the soybean meal to obtain fermented soybean meal. This prior art is merely limited to providing a high-quality fermented soybean which is fermented using Bacillus bacteria, which has excellent antifungal activity and protein decomposition ability and can reduce the fermentation time in the production of fermented soybean meal to the maximum .

In order to commercialize yeast byproducts, registration of individual certified feedstuffs and functional feed additives is under way, but until now, large companies in Korea have not found suitable utilization methods.

Therefore, in the present invention, by introducing beta-glucan and MOS-based by-products which are effective for immunization, prebiotics, and digestive tract development into a fermented soybean manufacturing process, a process for producing functional fermented soybean is proposed, And to provide feeds using fermented soybean meal.

To achieve the above object, according to the present invention, there is provided a process for producing a functional fermented soybean meal,

(1) controlling the water content by adding yeast by-products containing betaglucan and mannan oligosaccharide as a main component, and water to soybean meal;

(2) heat-treating the soybean meal having the moisture content adjusted;

(3) cooling the heat-treated soybean meal and inoculating the Bacillus strain; And

(4) solid culturing the microorganism inoculated with the soybean meal to obtain a functional fermented soybean meal.

In one embodiment of the present invention, the yeast by-product of step (1) preferably has a moisture content of 80 to 95% by weight.

In one embodiment of the present invention, the soybean meal having the moisture content controlled in the step (1) preferably has a moisture content of 35 to 55% by weight.

In another embodiment of the present invention, the heat treatment of the step (2) is preferably a heat treatment of the soybean meal at 90 캜 to 110 캜 for 20 minutes to 40 minutes.

In another embodiment of the present invention, the cooling in step (3) is preferably carried out at a temperature of from 30 캜 to 50 캜.

As another embodiment of the present invention, the solid culture of step (4) is preferably performed at a temperature of 30 to 50 캜 for 15 to 25 hours, and after step (4), the functional fermented soybean is dried And grinding (step 5).

On the other hand, as another embodiment of the present invention, the present invention provides a functional fermented soybean meal produced by the above-described method. Here, the beta-glucan and mannan oligosaccharide contained in the yeast by-products may activate the immune response of the chick to help develop the intestinal villi and normalize the mycelium, thereby promoting the growth of the chicks.

On the other hand, as another aspect of the present invention, the present invention provides a feed composition comprising potentially fermented soybean meal produced by the above-described method.

Hereinafter, the present invention will be described in detail.

The yeast by-products used in the present invention are mainly composed of beta-glucan, mannan oligosaccharide (hereinafter referred to as 'MOS'), and protein. But the present invention is not limited thereto. In addition, the by-product of yeast used in the present invention may have a moisture content of 80 to 95% without sterilizing and / or drying yeast by-products generated in the yeast extract production process. In particular, by adding yeast byproducts containing significant moisture that have not been subjected to a drying process to the hydrolysis step of soybean meal, the cost and time for drying yeast by-products can be saved.

The soybean meal used in the method of the present invention may be the same kind of soybean meal but is not a big problem for the fermentation itself due to the difference in the quality of the raw soybean meal. In the present invention, However, the present invention is not limited thereto.

The raw soybean meal may be subjected to heat treatment for a certain period of time after the water content is adjusted by directly spraying and mixing an appropriate amount of water before solid fermentation. At this time, the purpose of the heat treatment is to provide a chemical composition capable of vigorously growing the target microorganism by destroying the soybean cell wall and destroying the protein wall by killing the bacteria in the raw soybean meal, and is not an essential step of the present invention.

That is, in step (1), the water content is regulated by adding a yeast by-product containing betaglucan and mannan oligosaccharide as a main component, and water to a soybean meal.

The soybean meal to which moisture is added in the step (1) may have a moisture content of 35 to 55%, more preferably about 45%. The moisture content in the range of 35 to 55% is preferable in terms of improvement in the problem of preventing the delay of the fermentation speed due to low moisture and costly in the drying process after transfer of the soybean meal and fermentation, and thermal efficiency.

Then, the soybean meal to which moisture is added by the above step (1) is subjected to heat treatment as the step (2). The heat treatment may be performed using various methods known in the art, but preferably using steam. In the method of the present invention, the heat treatment in the step (2) is carried out by steam for 20 to 40 minutes at a temperature of 90 to 110 ° C, preferably for about 30 minutes by steam at about 100 ° C.

Through the above-described heat treatment process, it is possible to create a chemical environment in which the contaminants existing in the soybean meal are almost killed and the solid fermentation proceeds smoothly, which is the next step, as well as the effect that the trypsin inhibitory factor which inhibits the digestibility is slightly reduced can do.

Then, according to step (3) of the method of the present invention, the soybean meal that has been heat-treated in step (2) is cooled to a temperature at which solid fermentation is possible, and then the bacillus is inoculated. In the present invention, the cooling of the soybean meal can proceed naturally after the addition is completed. However, the soybean meal can proceed more easily if it is conveyed through a conveyor type air conditioner in order to prevent overheating by increasing the cooling rate and to uniformly cool the soybean meal. The temperature of the cooled soybean meal is 30 to 50 캜, more preferably about 37 캜.

Bacillus bacteria, which are lactic acid bacteria used in the present invention, are described in Korean Patent No. 10-1139027, which is cited above. In the present invention, Bacillus subtilis, Bacillus cereus, Bacillus megaterium or Bacillus clausii are used.

In order to cultivate the lactic acid bacteria, the present inventors inoculated 30 ml of stock with 30 ml of GYP medium (glucose 10 g / L, yeast extract 8 g / L, soy peptone 2 g / L) and incubated for 12 hours at 37 ° C and 180 rpm for activation. The strain is cultivated in an industrial seed medium so that the final viable cell count of the seed medium is in the range of 1 x ^{10 5} to 1 x ^{10 9} cfu / mL.

According to the inoculation process of the present invention, it is preferable that the heat-treated soybean meal is cooled, and then the pre-culture broth in which the Bacillus bacteria are cultured in the prepared soybean meal medium is diluted with sterilized water as is or as is.

The amount of microorganisms inoculated into the heat - treated soybean meal is an important factor for the solid fermentation of soybean meal. It is preferable that the amount of microorganism inoculated in the soybean meal is 10 ⁵ to 10 ⁹ CFU / g immediately after inoculation. If inoculum size is 10 ⁵ CFU / g below, a long time sikineunde fermented soybean meal on the other hand of the seed fermentation requirements less is required, the longer the incubation time for the production, and this disadvantage is likely to be bacteria contamination, 10 ⁹ cfu / g, the fermentation time can be shortened considerably, but it is disadvantageous in that it is burdensome to the production of inoculation seeds.

Then, according to step (4) of the method of the present invention, the fermented soybean meal is prepared by inoculating and cultivating soybean bacillus that is not generalized to solid fermentation (culture), but not fungi and yeast. As used herein, the term " solid fermentation (culture) "means the cultivation of microorganisms by using the defatted soybean meal obtained by separating the fat (soybean oil) from the soybean, and the term" liquid culture or liquid fermentation " It is a distinctive method. Since soybean meal is a solid substrate of flake or grain state, the most inexpensive and efficient fermentation method that can significantly improve the feed value of soybean meal using microorganisms is the solid fermentation method.

In step (4), the soybeans uniformly inoculated with the desired microorganism are fermented in a packed-bed fermentor. The packed bed fermenter has various types such as a batch-type aeration culture device, an enclosed culture device, and a continuous aeration culture device. The method of the present invention is not limited to any device, and an appropriate device is selected and used depending on the production scale.

In the method of the present invention, the soybean meal is placed in a packed bed fermenter at a temperature of 30 to 50 캜 at a temperature of about 5 to 50 cm and fermented at a humidity of about 95% for 15 to 25 hours. The thickness of the filling layer of soybean meal is preferably as thick as possible, and fermentation is preferably carried out at a culture temperature of 37 캜 for 20 hours.

Finally, the method of the present invention may further comprise, after the step (4), the step (5) of low temperature and low humidity drying and pulverizing the fermented soybean meal.

In the fermentation process, the water content of the soybean meal is partially evaporated, but the residual moisture content immediately after fermentation is 20 to 50% (v / w), which is quite high. However, since the final moisture content of the fermented soybean product is preferably 8 to 12% (v / w), a drying process is required. In the present invention, after the fermentation, the moisture content was adjusted to 10% or less by drying in a dry oven at about 60 ° C for about 12 hours.

By fermenting the soybean meal according to the above-described method of the present invention, functional antifungal soybean including various trypsin inhibitors contained in the soybean meal is reduced and the digestion and absorption of the protein is improved by hydrolysis of the protein.

When the functional fermented soybean meal is prepared according to the method of the present invention, there is an effect such as cost reduction and process simplification for drying the yeast by-product.

In another aspect, the present invention relates to a functional fermented soybean meal produced by the above-described method of the present invention. Since the functional fermented soybean meal of the present invention is produced by the above-described method of the present invention, the description of the overlapping matters will be omitted.

Among the components constituting the yeast contained in the functional fermented soybean meal of the present invention, beta glucan and mannan oligosaccharide (MOS) have an effect of activating the immune response. Furthermore, it can also help the development of intestinal villi and the normalization of intestinal microflora in the broiler stage, especially during the young chick stage, and thus the growth promoting effect can be obtained.

On the other hand, in the present invention, a functional fermented soybean meal was prepared, and then a fermented soybean meal was directly fed from the broiler chickens to test the effect thereof. Subsequently, growth performance, conductance analysis (relative weight analysis by institution), changes in intestinal microflora, morphological changes of villi and blood analysis were performed on the broiler chicks and the results of these analyzes were finalized through statistical analysis. .

(1) Growth grade

Body weight and feed intake were investigated at the end of each week at the 1st, 3rd and 5th weeks of breeding. The feed intake ratio in relation to the body weight gain was calculated by totaling the feed intake during the experimental period.

(2) Conductor analysis (Relative weight analysis by institution)

At the end of the experiment, the weight of each pen was measured and eight individuals corresponding to the average weight were selected per treatment. Liver, spleen, abdominal fat and edible parts (chest and leg) were collected and conductance analysis was carried out by converting relative weight to living body weight.

(3) Mycotic changes in intestines

The cecum samples were taken at the 1st and 5th weeks of the experiment to investigate the changes in the microflora.

(4) Morphological changes of villi

The developmental stage of small intestine villi (villi) was investigated as an indirect indicator to determine nutrient digestibility at 1 and 5 weeks of the experiment. The 1/3 and 2/3 points of the plant and the venom were cut to a length of about 0.5 cm and used as analytical samples.

(5) Blood analysis

At the end of the experiment, the blood was obtained from selected individuals for each treatment, and the total protein, albumin and blood urea nitrogen (BUN) concentrations in the serum obtained after centrifugation were analyzed using an automatic blood analyzer.

(6) Statistical analysis

Statistical analysis of all results was performed using the GLM procedure of SAS (SAS, 2002), and the significance test was performed at Duncan (1955) .

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for illustrative purposes only and are not to be construed as limiting the scope of the invention.

Example  1 (fermentation Soybean meal  Produce)

Yeast by-products for functional fermented soybean meal were supplied from Chohung Corporation. First, 450 g of yeast by-products and 230 g of water were added to 1 kg of general peeled soybean meal produced by CJ Cheiljedang Co., Ltd., and the initial moisture content was adjusted to 45%. Next, the soybean meal containing the yeast by-product was sterilized by heating at 100 ° C for 30 minutes using a thickener, and then cooled to 37 ° C. Bacillus strains were inoculated into 30 mL of GYP medium (10 g / L of glucose, 8 g / L of yeast extract, 2 g / L of soy peptone) and incubated at 37 ° C and 180 rpm for 12 hours , And the culture solution for soybean meal fermentation was cultured in the same medium for 8 hours under the same conditions and 100 mL was inoculated. The solid fermentation conditions for functional fermented soybean meal were fermented at 37 ℃ and 95% humidity for 20 hours. After the fermentation, the fermented soybean meal was dried in a 60 ℃ dry oven for 12 hours to adjust the moisture content to below 10%.

Example 2 (confirmation of feeding effect of fermented soybean meal to broiler chickens)

2-1 Design of Artificial Muscle Experiment

A comparative experiment was conducted in which the functional fermented soybean meal and commercial fermented soybean meal products were replaced with the same level in a general control group of corn - wheat - soybean meal. A total of 750 breeding birds were randomly assigned to 6 treatments in 5 treatments and 25 treatments in duplicate. The levels of nitrogen corrected true metabolizable energy (TMEn), crude protein (CP) and major amino acids (available amino acids) in the pre-starter experimental feed were the same, The functional fermented soybean meal was replaced by the same amount of 3% each. From 8 days of age, the electricity and late feeds were fed the same as commercial crumbles and pelleted feeds.

The compounding ratio and ingredient composition of the chow supplements used in this experiment are shown in Table 1.

In addition, the blend ratio of the treatments to the treatments was designed as shown in Table 2 below.

process Processing contents Remarks A Domestic soybean meal 10% - Only for initial resignation
- Electrolyable after 8 days, replacing commercial pellets with commercial pellets B Domestic soybean 10% + Functional fermented soybean 3% C Domestic soybean 10% + lactic acid fermented soybean meal 13% D Domestic soybean 10% + lactic acid fermented soybean meal 23% E Domestic soybean 10% + concentrated soybean protein 3%

2.2 Specifications Management

The chicks were housed in a 1.8 m x 1.8 m iron pen with littered rice husks. The experimental diets and water were free-of-charge and free-flowing. The number of feeders and water supply nipples was the same for each pen. Other specifications were controlled according to the Ross 308 performance objectives.

Example 3 (Growth performance of fermented soybean meal, conductance characteristics and intestinal microflora)

3-1 Functional fermentation Soybean meal  Composition

As a result of the analysis of the functional fermented soybean meal using the by - product of yeast, the crude protein was 53.86%, which was increased by 4 ~ 5% compared with the general peeled soybean meal, and the betaglucan and mannan oligosaccharide increased by 0.92% and 0.87%, respectively.

Analysis of composition of fermented soybean meal with yeast byproduct ingredient content (%) ingredient content (%) moisture 6.31 Crude protein 53.86 Joe fat 1.25 Crude fiber 2.95 Jaw batch 7.55 carbohydrate 31.03     Beta-glucan 0.92     Mannan oligosaccharide 0.89 amino acid amino acid     Tryptophan 0.66     Cystine 0.68     Threonine 2.03     Lee Sin 3.01     Serine 2.64     Glycine 2.15     Proline 2.52     Alanine 2.26     Balin 2.27     Arguin 3.57     Isoleucine 2.19     Glutamic acid 10.27     Leucine 3.95     Aspartic acid 5.75     Tyrosine 2.01     Histidine 1.21     Methionine 0.59     Phenylalanine 2.63 Total amount 50.39

3-2 Growth Grade

Table 4 shows the results of the effect of the commercial fermented soybean meal on changes in the live weight of broiler chicks. In the first week of the experiment, there was no significant difference in the weight of the soybean protein concentrate. The fermented soybean meal fed yeast by - product fermented soybean meal 2> fermented soybean paste 1 fermented soybean paste 1. In the second week of experiment, fermented soybean meal diet of yeast by - product was significantly higher than other experimental groups. Yeast by - product fermented soybean meal 2> concentrated soybean protein> fermented soybean paste 1 and control were in the order of yeast by - product fermented soybean paste> lactobacillus fermented soybean meal 2> concentrated soybean protein in the 5th week of experiment.

Table 5 lists the results for changes in feed intake, body weight gain and FCR during the first, second, and last periods of the experiment. Feed intake was not significantly different between treatments in all of the experimental period, the late period and the whole period. The daily gain of the fermented soybean meal fed yeast by - products was highest in the experimental period, and the same results were also observed in the daily gain of the experimental period and the whole period. The daily gain during the whole breeding period was in the order of yeast by - product fermented soybean meal> lactic acid fermented soybean meal 2> concentrated soybean protein> fermented soybean paste 1 and control.

The FCR of experimental fermented soybean meal and lactobacillus fermented soybean meal 2 were lower than those of other treatments in the experimental period. The FCR of the whole experimental period was significantly lower than that of control and soybean protein supplemented soybean meal and new tide fed yeast by - product.

3-3 Conductor characteristics (Relative weight analysis by organization)

Table 6 shows the effect of the commercial fermented soybean meal on the carcass characteristics of broiler chickens. There was no significant difference in the relative weight of liver, spleen, fursa (bursa of fabricius) and abdominal fat in fresh weight. The relative weight of chest meat was higher in fermented soybean meal fed yeast by - product, but no significant difference between treatments was observed.

3.4 Intestinal microorganisms Lichen  change

Table 7 shows the change of intestinal microflora according to the feeding of commercial fermented soybean meal. The total number of bacteria in the cecum examined at the 7th day of experiment was significantly lower than that of the other treatments at the control. The total number of bacteria at the end of the experiment was as follows: fermented soybean meal of yeast byproduct, fermented soybean meal 2 and concentrated soybean protein supplemented with lactic acid fermented soybean meal 1 treatment group. The number of lactic acid bacteria on the 7th day of experiment was the highest in fermented soybean meal fed yeast by - product, and lowest in fermented soybean meal 1 and fermented soybean meal 2 fed lactic acid bacteria. The number of lactic acid bacteria at the end of the experiment was significantly increased in the fermented soybean meal fed yeast by - product compared to the other treatments. The number of E. coli was not significantly different among the treatments at the 7th day of the experiment but it was significantly lower in the fermented soybean meal fed yeast by - product compared to the other treatments at the end of the experiment.

Claims (10)

A method for producing a functional fermented soybean meal comprising the steps of:
(1) a step of adding water to a soybean meal by adding a yeast by-product comprising betaglucan and mannan oligosaccharide as a main component, and water to a soybean meal to control the water content, wherein the yeast by-product is in a state , Wherein the moisture content of the yeast by-product is 80 to 95% by weight;
(2) heat-treating the soybean meal having the moisture content adjusted;
(3) cooling the heat-treated soybean meal and inoculating the Bacillus strain; And
(4) solid-culturing the microorganism inoculated on the soybean meal to obtain functional fermented soybean meal. delete The method of claim 1, wherein the moisture content of the soybean meal in step (1) is from 35 to 55% by weight. 2. The method of claim 1, wherein the heat treatment of step (2) comprises treating the soybean meal at 90 DEG C to 110 DEG C for 20 minutes to 40 minutes. The method of claim 1, wherein the cooling of step (3) is carried out at a temperature of from 30 캜 to 50 캜. The method according to claim 1, wherein the solid culture of step (4) is carried out at a temperature of 30 ° C to 50 ° C for 15 to 25 hours. The method according to claim 1, further comprising a step (5) of drying and pulverizing the functional fermented soybean meal after the step (4). 7. A functional fermented soybean meal prepared by the method of any one of claims 1 to 7. [Claim 9] The functional fermented soybean paste according to claim 8, wherein the beta glucan and mannan oligosaccharide contained in the yeast by-product activate the immune response of the chick to promote the development of intestinal villi and normalization of the fungus, thereby promoting the growth of the chick. 7. A feed composition comprising a functional fermented soybean meal prepared by the method of any one of claims 1 to 7.