RU2141228C1 - Method for producing feed or food product - Google Patents

Abstract

FIELD: agriculture, feed production, food-processing industry, animal farming, aquiculture. SUBSTANCE: method involves mixing animal and plant raw material, subjecting to fermentation and adding fat component. Components are mixed in the protein : carbohydrate : fats ratio of 1 : 3 : 1. Fermentation is performed at 10-48 C for 12-72 hours. Method further involves heating mass to 60-90 C and holding for 50-60 min; homogenizing and cooling mass; holding for 12-24 hours till ready product is obtained. Method allows full-value balanced feed or food product to be obtained. EFFECT: improved quality of product by increased biological and balanced food value and reduced production cost.

Description

 The invention relates to agriculture, in particular to the technology of preparation of feed and fertilizers, as well as food products, and can be used in the food and feed industry, catering, animal husbandry, aquaculture.

A known method of preparing a feed additive or fertilizer by mixing algae and animal (from aquatic organisms) raw materials with additional plant components, after which the mixture is fermented at 20 - 38 ^o C for 28 - 48 hours, the fermented mass is boiled at 75 - 85 ^o C for 5-15 minutes, the boiled mass is pressed out to obtain a liquid fraction and pulp, the fat is separated from the liquid fraction, the used vegetable oil is added to the fat in an amount of 10-90% of the total mass, heated at 50-90 ^o C and incubated for 30 minutes, and to skim the second part of the liquid fraction is added a preservative, cooled and frozen pulp is dried to a residual mass fraction of water 10% (Pat. Russian Federation N 2095005, IPC A 23 K 1/16, 1995).

 However, when implementing the known method, three types of unbalanced products are obtained that have different phase states (dry, liquid, ointment-like), duration and storage conditions, which does not allow their use in the production of mixed food or feed products. Bringing everyone to readiness requires additional production costs, which significantly increases their cost.

 The objective of the invention is the creation of a multicomponent biologically balanced complete food or feed product (SPKP).

The problem is solved in that in the method of preparing SPKP, including mixing animal and vegetable raw materials, fermentation, adding a fat component, the components are mixed in the ratio of proteins: carbohydrates - 1: 3, fermentation is carried out at 10-48 ^o C for 12 - 72 hours, then add 1 part of the fat component, the mass is heated to 60-90 ^o C, incubated for 50-60 minutes, the mixture is homogenized and cooled, then incubated for 12-24 hours until the formation of the finished product. In this case, the finished product can be frozen, canned with the use of additives or dried to a residual mass fraction of water of not more than 10%.

 This SPKP is balanced in amino acids and fatty acids, has a coefficient of biological effectiveness of approximately or equal to 1, and can be obtained by the proposed method for both humans and animals or fish.

 As a result of heat treatment under the stated conditions, in the process of transesterification and blending of the fat component in SPKP, the content of polyunsaturated fatty acids, which are biologically active substances, as well as saturated fatty acids is equalized, which corresponds to the “ideal lipid”, as well as proteins are balanced by amino acid rate and composition (not full-fledged algal proteins are enriched due to the animal fraction, which contributes to better absorption of proteins).

 Due to the high content of minerals in plant materials (algal waste) and hydrobionts in the claimed method improves the micro and macro element composition. SPKP is also enriched with vitamins (from fish oil - A, from vegetable oil - E, D, from the broth and water-soluble fraction of proteins - B).

 The claimed ratio of 1: 1: 3 (proteins: fats: carbohydrates) is optimal in the diet of people, which provides rational physiological nutrition. The ratio for other objects is calculated individually.

The determination of proteins (total nitrogen) in the finished product was carried out by the Kjeldahl method, fats were extracted using the Soxhlet apparatus, carbohydrates were the total content of 100% difference, minerals by ashing of the fat-free residue, water by drying at 105 ^o C.

Example 1. Take kelp 90 kg with a carbohydrate content of 36 kg, fish fillet 75 kg with a protein content of 12 kg, fermented at 10 ^o C, incubated for 12 hours, add 12 kg of vegetable oil, the mixture is heated to 60 ^o C, incubated for 50 min, then homogenize and cool. After cooling, incubated for 12 hours and get the finished product in the form of jelly.

 The finished product contains protein - 15%, fat - 15%, carbohydrates - 45%, minerals - 3%, the rest is water.

 The finished product is a valuable food.

Example 2. It is carried out similarly to the first, and food protein from fish processing in the amount of 100 kg with a protein content of 12 kg is taken as protein. Fermentolysis is carried out at 48 ^° C. for 72 hours, heating to 90 ^° C. for 60 minutes.

 After cooling, the resulting product is held for 24 hours until a greasy state is obtained.

 The finished product contains protein - 11%, fat - 11%, carbohydrates - 33%, minerals - 11%, the rest is water.

 The resulting food product, mixes well with pasty and jelly-like additives containing biologically active substances, and is bioactive.

 Example 3. It is carried out similarly to the first, and fish waste in the amount of 100 kg is taken as protein, the fat component in the form of oil - fat waste.

 The finished product contains protein - 10%, fat - 10%, carbohydrates -30%, minerals - 25%, the rest is water.

 The resulting product is feed and can be used as a biostimulant for the growth of piglets, chickens, juvenile fish.

Example 4. It is carried out similarly to the first, but fish proteins in the amount of 100 kg are taken as proteins, fermentation is carried out at 48 ^o C, incubated for 72 hours, the fat component is taken in the form of vegetable oil. The mixture is heated to 90 ^o C, incubated for 60 minutes After cooling, incubated for 24 hours

 The finished product contains protein - 12%, fat - 12%, carbohydrates -36%, minerals - 12%, the rest is water.

 The resulting product can be used as feed for the production (commercial) rearing of animals (cattle, pigs), birds (broilers), fish (carps).

; Ж - жиры

, У - углеводы

, т.е. 1:1:3 доли в 1 г СПКП без учета других питательных веществ, витаминов, волокон.Obtained according to the claimed method, a balanced full-fledged food or feed product has a high biological value, is balanced in nutritional value and economically optimal - there are no excess nutrients and the consumption of the product occurs without residue. The economic feasibility of SPKP is that:
1. All its components are used by man (fish and animals) completely without residue - this is a product of the XXI century. Considering that the energy value of proteins, fats and carbohydrates is 4, 9 and 4 Kcal / g, respectively, it can be argued that when you consume the resulting product in an amount of 500 g per day, the person’s energy losses during life are fully compensated during the day, as 1 g SPKP has an energy value (EC) equal to:
EC = B • 4 + F • 9 + Y • 4 = 5 Kcal / g,
where B are proteins

; Fats

, U - carbohydrates

, i.e. 1: 1: 3 shares in 1 g of SPKP without taking into account other nutrients, vitamins, fibers.

 2. Compared with the prototype less cost, significantly reduced production costs.

 The resulting finished product is a jelly-like mass (jelly due to swelling of fish collagen and pectin alginates contained in algal waste and agricultural plants) can be stored at room temperature, since alginates also have a bactericidal property. SPKP is technological for dosage and storage: it is stored in barrels, boxes, baking sheets.

Claims (1)

A method of obtaining a feed or food product, including mixing animal and vegetable raw materials, fermentation, adding a fat component, characterized in that the components are mixed in a ratio of proteins: carbohydrates 1: 3, fermentation is carried out at 10-48 ^o C for 12-72 hours, then add one part of the fat component, the mass is heated to 60-90 ^o C, incubated for 50-60 minutes, the mixture is homogenized and cooled, incubated for 12-24 hours until the formation of the finished product.