KR102225778B1 - Method for manufacturing feed additives using ground garlic - Google Patents

Abstract

The present invention relates to a manufacturing method of a feed additive using crushed garlic and, more specifically, to a manufacturing method of a feed additive using crushed garlic, which can be stored at room temperature while being easily used by scooping out one or two spoons, and does not deteriorate easily even if left for a long time. In addition, according to the present invention, accessibility as well as convenience in use and ease of storage is good and, in particular, it is improved to contribute to the prevention of diseases in livestock while being non-irritating and harmless to animals.

Description

Method for manufacturing feed additives using ground garlic {Method for manufacturing feed additives using ground garlic}

The present invention relates to a method of manufacturing a feed additive using crushed garlic, and more particularly, it can be stored at room temperature while being used by simply scooping one or two spoons, and it is not easily deteriorated even after long periods of time, accessibility, convenience in use, and ease of storage. In particular, it relates to a method for producing a feed additive using crushed garlic, which is improved to contribute to the prevention of livestock diseases while being irritated and harmless to animals.

Garlic is one of the representative spice vegetables most consumed by Koreans, and contains not only a simple seasoning but also various physiological functional ingredients.

The general ingredients of garlic are 60.4% moisture, 3% protein, 0.5% lipid, 34% carbohydrate, 0.8% fiber, and 1.3% minerals. In addition, allicin, which is an ingredient of garlic's characteristic odor and spicy taste, promotes metabolism in the body as a trace ingredient. Representative special ingredients are scordinine, ajoene, which has anticancer and prevents the formation of blood clots.

The important physiological activities of garlic are known to be antibacterial, anticancer, antiviral, antioxidant, immunity enhancement, blood coagulation inhibition, liver function recovery, blood sugar reduction effect, hyperlipidemia and arteriosclerosis improvement, and brain function improvement.

However, despite the usefulness of garlic, it is difficult to consume large amounts of garlic due to its spicy taste.

Alliin contained in garlic is changed to allicin by the action of an enzyme called allinase when garlic is damaged or crushed, and this allicin is known as the main ingredient of garlic. As it is very unstable at room temperature, the component of allicin is reduced by half in 2~16 hours, and it is converted into other sulfur compounds by the action of other enzymes, which is known to cause a complex odor peculiar to garlic. Is very low.

In particular, garlic can be used throughout the year by naturally drying or refrigerating after harvesting in May to July, and garlic stored for more than 3 months is sometimes manufactured as pickles for the purpose of preservation due to a decrease in product value.

Meanwhile, the annual output of the domestic compounded feed market is close to about 20 million tons (a total of 9,338,382 tons in the first and second quarters of 2017. Average KRW/kg 462.3 KRW, an amount of KRW 4.3 trillion).

Among them, mixed feed for livestock such as cattle, pigs, and poultry accounts for 98% of the total, and it is reported that about 20 million tons are consumed per year.

However, due to recent environmental pollution, in the case of infectious diseases such as swine flu, foot-and-mouth disease, or livestock infectious diseases such as African swine fever, large-scale deaths of poultry, enormous economic losses such as killing, and the contraction of the meat processing industry are caused by personal, regional, and national problems. Will be enlarged.

For this reason, control and quarantine are being activated, but because there are limitations in control and quarantine, it is not possible to fundamentally cope with it, and a method to raise livestock resistant to infectious diseases by raising the immunity of poultry must be sought.

In addition, there is an urgent need to develop a feed supplement that can reduce the odor of feces and achieve quality uniformity without causing irritation and harm to the body of livestock even when consumed in large quantities.

Domestic Registration Patent No. 10-1140077 (2012.04.18.) Auxiliary feed for livestock using loess and seaweed extract and its manufacturing method Domestic Registration Patent No. 10-1807800 (2017.12.05.) Additive for livestock feed

The present invention was created to solve the problems in the prior art as described above, and it is possible to simply scoop one or two spoons for use, and to store at room temperature and not easily deteriorate even after long periods of time, accessibility as well as convenience in use, Its main purpose is to provide a method for preparing feed additives using crushed garlic, which is easy to store and, in particular, is improved to contribute to the prevention of livestock diseases while being irritated and harmless to animals.

The present invention is a means for achieving the above object, the first step of extracting lactic acid bacteria from kimchi; A second step of proliferating and culturing the extracted lactic acid bacteria in large quantities using sweet potatoes; A third step of primary aging by adding the cultured lactic acid bacteria to the water in which the sea salt is dissolved; A fourth step of adding crushed garlic to the aged lactic acid bacteria solution and pouring soy sauce to adjust the salinity; A fifth step of secondary fermentation and aging of the lactic acid bacteria solution whose salinity is adjusted; In the feed additive manufacturing method using crushed garlic comprising; a sixth step of removing the transparent soy sauce from the aged lactic acid bacteria liquid and separating the garlic solid;
After the sixth step, add 100 to 500 g of salt, 100 to 2,500 g of starch syrup, 500 to 2,500 g of purified water, 15 g of lemongrass and 5 g of calcined coral powder into the fermentation vessel, and extract the garlic solid obtained as a fermentation by-product of transparent soy sauce in the sixth step. After administering 100 g of dried garlic dry matter, a seventh step of fermenting and growing within 25°C for 6 months to make the number of lactic acid bacteria per 50 mg more than 1 trillion as a feed additive; manufacturing a feed additive using crushed garlic further comprising Provides a way.

According to the present invention, it is possible to conveniently use a spoon or two while storing at room temperature and not easily deteriorated even after long periods of time. In particular, it has good accessibility, convenience in use, and ease of storage, especially in the prevention of livestock diseases while being harmless to irritation and animals. You can get improved effects to contribute.

Hereinafter, a preferred embodiment according to the present invention will be described in more detail.

The method for preparing a feed additive using crushed garlic according to the present invention includes a step of extracting lactic acid bacteria, mass cultivation of lactic acid bacteria and a first aging step, adding garlic and a second fermentation aging step, preparing transparent soy sauce, and separating garlic solids.

That is, the feed additive prepared according to the present invention is prepared using a transparent liquid, that is, garlic solids separated from the form of soy sauce, and may be used in a manner of feeding it by mixing it as an additive in feed when feeding livestock.

Hereinafter, each step will be described in more detail.

(1) Lactobacillus extraction step

Lactobacillus beneficial to the human body is extracted from kimchi that has no bad smell and is well aged.

At this time, the lactic acid bacteria may be any kind of beneficial microorganisms fermented and proliferated in kimchi seasoning.In particular, it is preferable that it is a Lactobacillus sp. or a Bifidobacterium strain. Among them, Lactobacillus pentosus strain is most preferred.

In this case, if kimchi is sealed or vacuum-packed, fermentation is inhibited. The lactic acid strains of kimchi ferment regardless of the presence of air, but there is only a difference in speed.

However, when exposed to air at room temperature (approximately 15°C or higher), it proliferates at a tremendous rate.

At this time, when fermentation is terminated in a given environment, in order to move from the group to which it belongs to another place, the dandelion becomes white powder and blooms like a snow flower, similar to the one that bloomed white after the flower fades.

Therefore, when extracting lactic acid bacteria from kimchi, this white powder can be collected. Even if only about 5 mg is collected, a huge amount can be multiplied in a short time.

However, bacteria that change from white to blue or of other colors such as black, blue, yellow, and red are bacteria that cannot be called lactic acid bacteria (microorganisms) that are beneficial to the body. In addition, if garlic is fermented using lactic acid bacteria produced other than kimchi, toxic or carcinogenic substances may appear because it is not verified.

In addition, it is possible to collect lactic acid bacteria directly from kimchi broth, but it is difficult to collect only strains that are beneficial to the body.

(2) Lactobacillus mass cultivation and primary aging stage

After the lactic acid bacteria extracted in step 1 are mass-proliferated using sweet potatoes, they are dissolved in a ratio of 15 to 20 g of sea salt per 1 liter of water, and lactic acid bacteria are preferably added in a ratio of 0.5 to 2 g.

Specifically, salt water obtained by dissolving 1,500 to 2000 g of sea salt in 100 ℓ of water and 100 g of lactic acid bacteria extracted from the kimchi and cultured are added, followed by primary aging for about 3 months.

In the case of general vegetables, if more than two are mixed, it is difficult to preserve the original taste, the smell like kimchi is strong, and the color exists in various forms.Therefore, it reduces the smell of fermentation, and starch and protein sugar help fermentation growth, and anticancer ingredients are present. It is preferable to cultivate lactic acid bacteria using the included pumpkin sweet potato.

In addition, it is possible to prevent the change to pink only by removing the sweet potato skin, and it is also useful for confirming the proliferation of desirable lactic acid bacteria.

Sweet potatoes can be white or yellow in color. Specifically, it is preferably a pumpkin sweet potato or chestnut sweet potato.

You can use a large jangdok, but if you describe it based on 100ℓ regardless of the size of the container, it is as follows.

The average temperature for the week is 5~15℃, and above that, there is a possibility for bacteria to invade, but there is no big problem since kimchi is soaked throughout the year.

Specifically, peel and chop the sweet potatoes, sprinkle salt as if seasoning cabbage, pour water to soak the sweet potatoes, and sprinkle about 50 mg of microorganisms (aerobic microorganisms) on top of them. Soak it for 6 hours, then take it out, wash it well, put 10 kg of sweet potato in the water that has been aged for more than 5 days with 100 mg of lactic acid bacteria in 1,500 g of salt in 100 ℓ of water, and depending on the temperature, white powdery lactic acid strains are visible and water droplets It is fermented and grown until a dome group is formed.

Time is not important, but if the strain is not visible, it is not suitable for microbial soy sauce because the number of microorganisms is insufficient.

The longer there is a microbial strain after it begins to appear, the better it is, but it is desirable to maintain it for about 1 month to 2 months. At this time, malt sugar or oligosaccharide may be added.

However, if the fermentation culture takes place quickly, it is preferable to culture at the above point because it does not have a deep taste and is not neat and can not reduce the harm of salt.

When the cultivation is complete, remove the dried sweet potato, peel 200 g (1 air) of codisserie and onion skin, chop finely, salt and pour 5 kg of picked onion for 6 to 12 hours, ferment and ripen again for 1 month to 2 months. It turns into and becomes a microbial preparation with a sweet taste as the sugar-preventing substance is extracted. This is used for garlic fermentation described below.

(3) Garlic addition, salinity control and secondary fermentation and aging step

Garlic uses 3 to 5 kg of water based on 100ℓ of water, and crushed garlic is added to the microbial agent, and the secondary fermentation is aged for 3 to 6 months with the salinity adjusted to 10 to 18%.

In particular, garlic is gradually oxidized 6 months after production or sprouts and loses its original nutrients, so you must use garlic within 3 months of production.

In addition, the reason for adjusting the salinity is to reduce the saltiness of allicin even a little while maintaining the antibacterial properties inherent in garlic, and the salinity is controlled with soy sauce. This is to minimize and exclude bacterial penetration.

And, in the secondary fermentation aging, the fermentation temperature is better at a lower temperature, but 5°C to 20°C is the most preferable. Since kimchi is also eaten all year round, there are no major restrictions, and around 10℃ is the most acceptable.

In addition, the period of secondary fermentation aging is preferably 3 months or more. Due to the characteristics of microorganisms (lactic acid bacteria), the longer the fermentation aging is, the better, but in terms of economic efficiency, the minimum period of fermentation aging will be about 3 months, preferably about 3-6 months. It can be said that the older the bacteria disappeared or moved to another place. The longer the fermentation period is, the less toxins of salt are and the microbes decompose the salt to reduce harm to the human body, so it is judged that it is better to keep it for a long time. Usually, the longer the fermentation and aging period is, the deeper the taste is, and the microorganisms have a function of filtering contaminants.

(4) Preparation of transparent soy sauce and separation of garlic solids

After the aging, the transparent soy sauce obtained by separating the garlic solids settled underneath is removed. Preferably, it is preferable to use it after additional aging for at least 1 month.

After adding garlic and aging it, if the cloudy floats settle, it is not necessary to make it like pure clear water, but pour out the clear part with soy sauce or filter it inhaled as much as possible.

You may just use the prepared transparent soy sauce, and it is very desirable to further mature it for more than 1 month, in order to equalize the unique taste and aroma of the soy sauce and to weaken the strength of the garlic scent.

In addition, if the taste changes in the middle, it is the minimum unit to be suppressed, and it is desirable to test whether the concentration of salt water and the number of microorganisms are uniform.

The additional fermentation aging may be referred to as tertiary fermentation. Soy sauce or soybean paste is a good substance for the body due to the nature of the yeast strain, but it is limited to the secondary and tertiary fermentation due to the fact that the mycelium grows only in soybeans, and there are parts that cannot be suppressed, whether it is kimchi microorganisms or bacteria.

Kimchi microorganisms (lactic acid bacteria) are to produce a feed additive having a soy sauce form of the present invention by taking advantage of the characteristics of cultivating and fermenting the type of vegetable meat at low temperature to high temperature without limitation.

Microorganisms can proliferate at the same speed as bacteria, so if microbial liver is artificially administered before being contaminated with bacteria, the microbes proliferate first, and if the number of bacteria is greater than the number of bacteria present, the bacteria are inhibited. In other words, the microbes win the battle. In this case, the germs run away, but losing the battle does not kill them, and sometimes they are compatible. If the number of bacteria lags behind the number of microorganisms, it does not play a role.

After adding 100 to 500 g of salt, 100 to 2500 g of starch syrup, and 500 to 2,500 g of purified water to a fermentation vessel, and administering 100 g of garlic dry matter obtained by drying the garlic solids obtained from the fermentation by-product of the transparent soy sauce, fermentation within 25°C for more than 6 months If the number of lactic acid bacteria per 50 mg by proliferation is 1 trillion or more, it becomes the feed additive according to the present invention.

At this time, 15 g of lemon grass and 5 g of calcined coral powder may be further added to the fermentation vessel.

In this case, lemongrass is particularly effective against respiratory infections, contributing to improving immunity and preventing infectious diseases, and calcined coral powder is a powdery substance that is crushed after plasma treatment of coral at high temperature. As it contains minerals, it contributes to improving the immunity of livestock.

Hereinafter, examples will be described.

[Example 1]

First, kimchi was fermented at room temperature (20°C) to collect 5 g of lactic acid bacteria in white powder.

Then, 1000g salt was well stirred and dissolved in 100ℓ of clean water. Peel 10 kg of sweet potato, slice it into thin slices, salt it for 6 hours, rinse it with water, drain it, put it in salt water, sprinkle 5 g of lactic acid bacteria on top, and then spread over 2 months until the strain forms hundreds of white water droplets on the surface. While fermented.

After the sweet potato building was removed, 1 bowl of rice (200g) and onion peels were peeled off, 5kg of rice was finely chopped, salted for 24 hours, washed with water, drained, put in, and fermented for another 2 months.

After the onion was removed, 5 kg of garlic was peeled, washed, crushed, and then crushed, poured with soy sauce to adjust the salinity to 10%, and then fermented and aged for 3 months to separate the clear part.

Then, 300 g of salt, 200 g of starch syrup, and 1000 g of purified water were added to the fermentation vessel, and 100 g of garlic dry matter obtained from the fermentation by-product of transparent soy sauce was administered. Then, the number of lactic acid bacteria per 50 mg was increased by fermentation within 25°C for 6 months. A liquid feed additive was made.

In order to test the efficacy of the thus prepared liquid feed additive, the taste and aroma were first tested. Since the liquid feed additive according to this example is in the form of transparent soy sauce, there is no problem even if humans eat it, so the present inventors directly tested the taste and aroma.

As a result of testing, the aroma is similar to that of vinegar, and it is not as steamy as the flavor of garlic onion pizza. In particular, the clear part was colorless and transparent when the amount of light yellow was low, and the building part was milky white. In addition, it tastes like a natural synthetic seasoning, and it tastes a bit like onion and garlic, and it doesn't have a sour taste like vinegar.

Therefore, it was predicted that livestock could eat well without reluctance when using it as a feed additive for livestock. As a result of adding and using 10 Korean beef, all 10 Korean beef were ingested smoothly without rejection when feeding feed.

In addition, in order to check whether there is an immunity strengthening characteristic, 4 Korean beef heads of the same weight range (variation ±5 kg) are selected, and then divided into 2 heads and administered together when feeding the feed additive according to the present invention (2 times a day at 10 am and pm At 6 o'clock, a dose of 100 g each was paid for 1 year).

At this time, the feed to be fed was the same for all four animals, and the same amount was maintained.

Then, it was confirmed whether bacterial diarrhea caused by an infectious disease, viral diarrhea, or diarrhea caused by E. coli occurred in the administered two Korean cattle and the two non-administered Korean cattle.

In other words, the condition was examined for a month after exposure to the E. coli environment.

As a result of confirming, both of the two Korean beefs administered with the feed additive according to the present invention did not show diarrhea symptoms, and the other two general Korean beef had diarrhea symptoms.

Through this, it was confirmed that the feed additive according to the present invention has an immunity strengthening effect.

Claims (2)

A first step of extracting lactic acid bacteria from kimchi; A second step of proliferating and culturing the extracted lactic acid bacteria in large quantities using sweet potatoes; A third step of primary aging by adding the cultured lactic acid bacteria to the water in which the sea salt is dissolved; A fourth step of adding crushed garlic to the aged lactic acid bacteria solution and pouring soy sauce to adjust the salinity; A fifth step of secondary fermentation and aging of the lactic acid bacteria solution whose salinity is adjusted; In the feed additive manufacturing method using crushed garlic comprising; a sixth step of removing the transparent soy sauce from the aged lactic acid bacteria liquid and separating the garlic solid;
After the sixth step, add 100 to 500 g of salt, 100 to 2,500 g of starch syrup, 500 to 2,500 g of purified water, 15 g of lemongrass and 5 g of calcined coral powder into the fermentation vessel, and extract the garlic solid obtained as a fermentation by-product of transparent soy sauce in the sixth step. After administering 100 g of dried garlic dry matter, a seventh step of fermenting and growing within 25°C for 6 months to make the number of lactic acid bacteria per 50 mg more than 1 trillion as a feed additive; manufacturing a feed additive using crushed garlic further comprising Way. delete