KR20230011180A - A method for preparing feed of animal using micro-wave and water-soaking - Google Patents

Abstract

The present invention relates to a heating process part of a manufacturing process of raw material flakes for livestock feed. In particular, according to a processing method of the present invention, compared to the raw material flakes for general adult livestock, the raw material flakes for calf feed, which require a high degree of cooking and fine processing of small grains such as oats, can be produced effectively. In addition, an existing steam heating method and an infrared irradiation heating method applied in Europe and the like require a large amount of electricity and have a high risk of fire due to radiation of a high heat source, and the temperature reached by a raw material after heating is not high enough to be satisfactory. Compared to the infrared method, a microwave heating and immersion method according to the present invention requires less electricity, has a 20-40 % higher heating temperature reached by the raw material after heating, and is effective in flake processing by controlling a moisture content. Accordingly, flake raw materials for calf feed grains such as barley can be produced with high quality at low production costs. Accordingly, flake raw materials for calf feed grains such as barley can be produced with high quality at low production costs. Moreover, the application of microwaves, which have superior material penetration compared to infrared rays, improves productivity of the process by allowing flexible control of the amount of raw material input.

Description

A method for processing animal feed ingredients using microwave and water immersion processes {A METHOD FOR PREPARING FEED OF ANIMAL USING MICRO-WAVE AND WATER-SOAKING}

The present processing method relates to a processing method of heat-treating a raw material for feed that has been immersed in water using microwave irradiated through a magnetron.

The production scale of livestock feed supplied to the livestock industry to produce animal food reaches 20 million tons per year. The purpose of such feed is to raise livestock in a healthy and productive manner, and processing techniques have been developed for this purpose. The main technologies of feed processing include design technology using various available raw materials, grinding technology that grinds whole grains and adjusts the grain so that livestock can easily digest them, technology that mixes various designed raw materials in a set standard, and improves the taste and hygiene of feed There are several technical fields, such as processing technology that improves digestion and enhances digestibility, and molding technology that allows feed fed to livestock to be consumed without being wasted.

The most important factor in the “processing sector that enhances the taste and hygiene of feed and enhances digestibility” is to learn feed raw materials, and as a technology that has been developed and used in the feed industry for this purpose, steam is used after filling raw materials in flow or batch tanks. Injecting and heating process; Forming processes such as pelleting, expanding, and extruding have been used in combination. The flow or batch-type steam heating process was developed to be suitable for mass production of livestock feed with low added value, and standards capable of processing around 10 tons per hour are common.

In particular, for feeds for ruminants such as cows and Korean cattle, flaking technology has been developed and used to process major grains while maintaining their shape as much as possible in consideration of the characteristics of the digestive system of ruminants. These flaked raw materials are becoming a key technology for producing feed for ruminants because they can increase digestibility while securing health in the rumen of ruminants. Since the flake raw material for ruminant livestock should maintain the shape of the whole grain as much as possible, it should also be heat treated in a whole grain state in the heating process.

For example, according to Korean Patent Registration No. 10-0497774, the existing process manufactures a molded body of an appropriate size so that the moisture content is 40% or less at a steam heating (steam) temperature of 70 ° C or less, and then rolls it out to Flakes are prepared by drying and cooling to a moisture content of

The above conventional steam flake process is designed to process large grains of corn, which is a large grain, and is therefore suitable for economically producing feed for adult livestock.

On the other hand, although it has recently been introduced, it is not suitable for flake processing of raw materials for flake feed for calves whose digestive organs such as the rumen have not yet been sufficiently developed. The processing of flake raw materials for calf feed requires a higher level of cooking considering the digestive ability of calves whose digestive organs are not sufficiently developed, and while handling raw materials such as barley and oats whose particles are much smaller than corn, It requires a higher heating temperature to destroy the activity of the positive factor. For the purpose of processing raw material flakes for calf feed, Europe, an advanced country in livestock farming, has developed and applied a flow-type infrared irradiation method, and in Korea, a factory has also recently developed and applied an infrared irradiation method.

However, the heating process by the infrared irradiation method designed to manufacture raw material flakes for calves requires a lot of electricity and has a high risk of fire due to a high heat source due to heat transfer by the radiation method. The outlet temperature is only around 90 degrees.

Republic of Korea Patent Registration No. 10-0497774

The object of the present invention is to 1) reduce the high electricity consumption (cost) of the existing process, 2) eliminate the risk of fire caused by a high temperature heat source during the heat treatment of raw materials, and 3) on the other hand, cook raw materials for processing purposes. The temperature at the outlet for the overmolding processing effect is increased, and 4) the water content in the raw material is maintained appropriately to increase the processing effect of the subsequent molding process.

In order to achieve the above object, the present invention uses the heat generated from the vibration of water molecules inside the raw material by microwaves irradiated to the raw material as a heat source in heating the raw material flakes for livestock, The required amount of moisture was penetrated into the raw material through the water penetration process. In order to achieve the temperature target (100-130 degrees Celsius) and moisture target (around +3% of raw grain) at the exit of the heating process, the output of the microwave heating process is 5-10KW (0.17-0.4w/cm ² ), and the microwave treatment time is 3 to 5 minutes, the amount of moisture penetration (the amount of moisture that penetrates into the inside of the raw material) is in the range of 20 to 25%, and the aging was determined to be around 3 hours.

The method for heating raw materials for livestock feed according to the present invention 1) significantly lowers the electrical energy required in the heating process, 2) significantly reduces the risk of fire by not requiring a high-temperature heat source, while 3) process The ultimate temperature of the raw material heated in is greatly increased, so that the cooking and molding effect of the raw material is improved. In addition, after this heating process, 4) among the moisture that has penetrated into the raw material, the amount of moisture that remains without evaporation can be maintained at around 3%, so that it can be processed into high-quality products without breaking in the next molding process. In addition, the low remaining penetration moisture eliminates the normally required drying process after the molding process, thereby reducing the high investment and operating costs required for the drying process. This drying cost reduction effect can be expected to save tens of thousands of won per ton in addition to the electricity cost reduction effect in the heating process.

In addition, since the input thickness of the raw material can be increased by using microwaves having excellent material permeability compared to the infrared heating method, the production capacity can be increased and the flexibility in process operation can be increased.

1 is a temperature curve of a sample heated by a microwave method after aging by infiltrating moisture (25%, 30%) into the raw material. It maintains the target temperature of 100 to 130 degrees in about 3 to 5 minutes.
2 is a photograph of a raw material discharged after being heated by a microwave method. No signs of a fire hazard are found in the raw material layer after it has been heated.
3 is a state of the raw material introduced into the heating process of the microwave heating method. Unlike the infrared type of individual layer input, it is stacked in a thickness of 3 to 4 cm.

In general, processed feed has excellent digestibility and has advantages in palatability as follows.

process building crude protein crude fiber grain 65 41 17 hook 74 55 23 extrusion (extrusion) 71 52 21

(Difference in digestibility according to corn processing method in ruminants, unit %)

The present invention is applied as a heating process and a soaking process, which are partial processes of the overall process for manufacturing raw material flakes for livestock feed. The entire process consists of raw material selection and water immersion treatment steps preceding the raw material heating process, the heating process of the present invention, the rolling process, and the cooling and packaging process. In addition, a grinding process or the like may be added before or after the process, if necessary.

The raw material selection process is different depending on the target raw material, and refers to a step of washing the raw material and removing defects according to a known method.

The immersion process refers to a step of immersing the selected raw material in water or a specific immersion liquid.

Soaking includes a process of adding water or a specific soaking liquid to water and a process of allowing the added water or specific soaking liquid to permeate into the grain via the outer skin (maturation process).

The amount of water or immersion liquid can be set in the range of 10 to 40% based on the weight of the raw material. Preferably it can be set in the range of 20 to 30%.

The aging time during the soaking process varies depending on the target raw material, and may be performed for 30 minutes to 20 hours, 1 hour to 8 hours, 2 hours to 6 hours, or 3 hours to 5 hours according to a known method. By immersing the raw material in water, it is possible to suppress the elution of starch, etc. on the outer surface of the raw material, suppress the phenomenon of sticking between the raw materials, and help to maintain the inherent physical properties of the raw material. In addition, depending on the raw material, the level of germs or microorganisms can be reduced through the soaking process, and taste, smell, or color can be processed.

Meanwhile, preferably, the water immersion process in the present invention may use a designed water immersion machine. For example, after immersing a sample in water or a specific immersion liquid for a certain period of time (e.g., 15 to 20 minutes), foreign substances such as heavy steel or stones are removed from the machine and transferred to a sample aging tank or sample aging package using an air transfer device. A water immersion machine designed to be aged for 30 to 20 hours can be used.

In the present invention, the heating process may be realized in a form in which a magnetron is disposed on a conveyor belt having a width of 1 to 1.5 m and a length of about 10 m. A concept similar to the method used for drying purposes is used in the chemical industry other than the feed industry, but it simply removes moisture from the target object. Compared to the conventional steam heating method, this processing method uses microwave irradiation after adding moisture There is a difference in heating and cooking raw materials with thermal energy generated from the vibration of moisture molecules.

The present invention sets the microwave heating process output to 5 to 10KW, 0.17 to 0.4 w/cm ² , and the microwave treatment time to realize the temperature target of 100 to 130 degrees Celsius at the exit of the heating process and the original grain +3% to achieve the moisture target. It is characterized in that it takes 3 to 5 minutes, the amount of moisture penetration (the amount of moisture that penetrates into the raw material) is in the range of 20 to 25%, and the aging is about 3 hours.

When the above conditions are satisfied, for example, using a drum dryer with a conventional steam pressure of 3-5Kg/cm ² and a speed of 0.8-1RPM (steam pressure and rotational speed may vary depending on the raw material), flakes are heated by steam heating. Compared to molding, the electric energy required during the heating process can be significantly lowered, the risk of fire is reduced, the heating temperature can be significantly increased, and the moisture that has penetrated into the raw material can remain without evaporating during heating. There is a city advantage. In addition, there is an advantage that sufficient heat molding can be performed even when the thickness of the raw material is thick.

For reference, there is a difference between the process outlet temperature of the conventional steam or infrared heating process and the microwave heating process according to the present invention as follows.

division Heat energy supply method Raw material outlet temperature, Celsius existing process steam injection 70 to 80 degrees infrared irradiation around 90 degrees the present invention microwave irradiation 110 to 130 degrees

(outlet temperature of flake raw material process by heat energy supply method)

The steam injection method in Table 2 includes a flow type and a batch type, and has been used for mass production of general feed for growing livestock.

The infrared irradiation method is also used in Korea, but when examining cases in Europe, the exit temperature is only around 90 degrees.

It was confirmed that the microwave method according to the present invention can achieve a high outlet temperature of 110-130 degrees as a result value directly implemented and measured by the present inventors.

It is advantageous for raw materials to be processed for a long time at a high temperature as long as there is no problem in terms of productivity and economy.

The rolling process is a step in which the specific gravity of the raw material is lightened by flattening the raw material using a roller, and the digestive function is increased by increasing the fiber as well as increasing the volume. When rolling, the thickness of the raw material is known to be suitable for each raw material.

On the other hand, when manufacturing normal flakes, a drying process of drying with a separate dryer after rolling is sometimes added. However, since the present invention uses microwave under specific conditions, appropriate moisture may be maintained without drying with a separate dryer after rolling, and thus waste of cost and energy loss due to the drying process may be reduced.

The cooling and packaging process is the final step in preparing for product shipment. Cooling may be performed at room temperature and may be performed according to a known method.

The feed (raw material) that can be used in the present invention is not limited, and grains such as rice, barley, oats, corn, sorghum, wheat, lupine, bran, soybean meal, and soybean husk that can be used for ruminant feed are also possible. Preferably, the process of the present invention can be used for calf feed ingredients such as barley, oats, lupine, soybean or corn. In particular, the present invention is effective in removing anti-nutritional factors of soybean or lupine because of its high temperature treatment capability. In addition, the high temperature treatment capability of the present invention is also effective for cooking raw materials such as corn, rice, and wheat.

The present invention will be described in more detail through the following examples. However, it should be noted that the scope of the present invention is not limited to the examples.

[Experimental Example 1]

The heatable temperature according to the present invention was tested.

After adding 20% or 30% of the barley weight soaking liquid, soaking the barley for 2 or 4 hours (allowing the moisture to pass through the outer skin of the barley to reach the starch layer inside the barley), then magnetron It was transported on a conveyor belt with a width of 1 m and a length of 9 m.

The microwave heating process output was set to 10KW (around 0.3 to 0.4W per square centimeter), and the microwave treatment time was 5 minutes.

The temperature of the raw material irradiated with microwave was as follows.

sleep time water immersion, % Horizontal direction temperature of the upper part of the test sample, in degrees Celsius left part central part right side 2 20 120 132 122 2 30 113 115 110 4 20 115 121 110

sleep time water immersion, % Temperature in the vertical direction of the center of the experimental sample, in degrees Celsius left part central part right side 2 20 128 128 114 2 30 118 111 105 4 20 136 134 117

As shown in Tables 3 and 4, the process of the present invention was able to achieve a higher heating temperature than the existing process, and referring to the temperature of the sample, it was confirmed that it was possible to achieve a temperature of 110 to 130 degrees or more, the target temperature of the raw material outlet. . In particular, depending on the experimental results, sample temperatures up to 136 degrees could be achieved. This is a resultant temperature improved by about two times compared to the existing process in Table 2.

[Experimental Example 2]

The electric energy consumption and the reached temperature of the infrared method and the microwave method according to the present invention were compared using barley.

The infrared method was tested using the infrared process method of C company, the only one in Korea. The immersion in the infrared method is a continuous vertical mixer method, in which water is added to the grains introduced before the mixer and then immersed in the mixer for 1 to 2 hours. Although it is a continuous concept, it is a method in which first-in-first-out is not guaranteed, and there is a limit to controlling the soaking time because it is dependent on the process. As a heat source, a halogen lamp was used. Specific conditions are shown in Table 5 below.

The microwave method according to the present invention was carried out in the process of Experimental Example 1 under the conditions of immersion time of 2 hours and water immersion amount of 20%. For reference, Table 6 does not show optimal conditions, but is a result of comparing the possible heating time and material reach temperature of the infrared and microwave heating methods according to the present invention at the lowest economic speed of the feed process.

division infrared method microwave method process speed 2.5 tons/hour 2.5 tons/hour electrical energy source halogen lamp magnetron Rated kw 2 One Required number 240 80 total wattage 480 80

division infrared method microwave method process speed 2.5 tons/hour 2.5 tons/hour heating time 30 seconds 2-5 minutes outlet raw material temperature around 90 degrees 110-130 degrees

In the case of the infrared method, grains are laid very thinly in individual layers on the flowing bed (since the penetration depth of infrared rays is only 3 to 4 mm, the amount of input is limited, and the heating time is limited to less than 1 minute to match productivity) , It is a method of irradiating infrared rays using a halogen lamp as a power source on the flowing grain. Since it is a radiation method from a heat source (halogen lamp), a heat source (500 to 900 degrees) is required, and the risk of fire is higher than that of the present invention.

In addition, as shown in Tables 5 and 6, the infrared method, one of the existing processes, has a limitation in achieving a lower heating temperature only with more energy compared to the process of the present invention.

[Experimental Example 3]

For barley and oat, moisture penetration (25%, 30%), aging time after moisture penetration (3 hours, 18 hours as the time to keep moisture penetrated into the grain), and microwave power settings (5KW, 10KW ) and other factors on the temperature and gelatinization of grains were tested.

1 is a result of the ultimate temperature of grains according to the elapsed processing time of each processing element.

Depending on the type of grain (barley, oat), the time-to-temperature curves were different. In the treatment according to the microwave output difference of barley, the 10KW treatment reached 100℃ faster by about 90 seconds than the 5KW treatment. Even at the reached temperature at the elapsed time of 5 minutes, which is the expected process specification, the 10KW treatment was about 130℃, which was much higher than the 5KW of 100℃.

It was found that the temperature reached by the water immersion treatment (oats) has no practical significance in terms of process application when the treatment is as high as 25 to 30%.

The temperature reached according to the elapsed aging time (3 hours, 18 hours) after the soaking treatment was also found to have no practical meaning in terms of process application, but as shown in Table 7 below, there is a difference in residual moisture in the range of 1 to 3%. appeared to be

This difference is considered to be an important factor in molding quality in the subsequent molding (rolling) process.

Whole Grain and Moisture % submersion conditions 25% 30% Print 3 hours 20 hours 3 hours 20 hours barley 9.67 5Kw 12.55 14.28 10Kw 22.26 23.47 oats 11.42 10Kw 14.35 17.14

(Results of MW test moisture analysis)

Table 8 below shows the results of analyzing the gelatinization of the samples tested above by the enzyme treatment method at the Institute of Single Feed Association, and analyzing the percentage of gelatinized starch among the total starch content of the samples.

In the analysis of gelatinization, variable factors such as sample preparation, sample amount, analyzer, and factors during the sample experiment appear very large. Accordingly, it is practical to judge only trends for targeted treatment.

Looking at the results in Table 8, the gelatinization (cooking) effect of starch according to each treatment was significant. The samples subjected to high heat treatment in this microwave process are judged to have a high degree of starch gelatinization due to compression in the subsequent rolling process.

Classification of original songs submersion conditions 25% 30% Print 3 hours 20 hours 3 hours 20 hours barley 5Kw 48.97 43.67 10Kw 39.42 42.53 oats 10Kw 96.85 95.87

(MW test moisture analysis result, gelatinized starch %)

[Experimental Example 4]

Under the conditions conducted in Experimental Example 2, the risk of fire due to microwave heating treatment was confirmed.

As experimental samples, pulverized grains having a relatively high risk of ignition (from the left of FIG. 2, coarse corn flour, fine corn flour, and fine rice flour) were heated for 5 minutes with a 10 KW microwave.

While the existing infrared heating method is a radiation method using a high-temperature heat source and the risk of fire always exists, the microwave of the present invention does not require a high-temperature heat source, so the risk of fire is significantly lower than that of the infrared method.

2, the appearance of the samples after the microwave treatment was very stable, so the risk of fire was not detected.

[Experimental Example 5]

The thickness of the sample treated when heating in the microwave method under the conditions in Experimental Example 2 was confirmed.

In the case of the infrared method, the sample penetration ability of infrared rays is only about 3 to 4 mm, so a large amount of samples cannot be input into the process. On the other hand, in the case of the microwave of the present invention, the penetration capacity is about 40 mm, and a relatively large amount of sample can be introduced into the process, thereby increasing process capacity and flexibility.

3 is a photograph of a sample being processed inside the microwave heating process. It can be seen that the sample is injected with a thickness of 3 to 4 cm.

Claims (4)

A method for manufacturing feed raw material flakes comprising a water immersion process and a heating process, characterized in that microwaves are used in the heating process. The method according to claim 1, wherein the raw material for feed is barley, oat, lupine, soybean or corn. The method according to claim 1, wherein the microwave treatment time is 3-5 minutes, and the moisture permeation amount in the raw material is 20-25%. The manufacturing method according to claim 1, characterized in that the reaching temperature at the outlet of the heating process is achieved at 100 ° C. or higher by setting the microwave processing power to 5 to 10 kW.

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