RU2552084C1 - Method of processing soy oil meal into feed product with improved properties - Google Patents

Abstract

FIELD: agriculture.SUBSTANCE: invention is intended for use in feed production and can be used in the composition of complete feed for pigs, poultry, cattle and aquaculture species. The method comprises extruding the soy oil meal at a temperature of 80-150°C, its cooling, grinding and fermenting with adding microorganism cultures - lactic acid bacteria and/or symbiosis of microorganisms - lactic acid bacteria, hay bacillus and/or yeast and proteolytic enzymes, drying the resulting product. With the aim of destruction of antinutrients the soy oil meal fermentation process is carried out at a moisture content of 40-90%, temperature 35-60°C, pH 4.0-8.0 for 6-48 hours, followed by drying at a temperature of 40-60°C to residual moisture content of 5-10%, and grinding to a size of 100-500 microns. In the process of fermentation the intermediate change of the conditions of fermentation is provided, namely the gradual adding of enzymes and/or microorganisms, change in the temperature, the presence or absence of stirring, the presence or absence of air supply, cultivation of lactic acid bacteria and/or symbiosis of microorganisms - lactic acid bacteria, hay bacillus and/or yeast. When fermenting the enzymes are used, having proteolytic and/or alpha-galactosidase, and/or phytase, and/or lipolytic, and/or cellulose, and/or hemicellulase activity.EFFECT: obtaining a feed additive based on the fermented soy oil meal with improved properties, reduced amount of antinutrients, the presence of lactic acid, increased total protein content, improved organoleptic properties of the feed additive and increased palatability of the feed.3 cl, 4 ex

Description

The invention relates to agriculture, to feed production, in particular to methods for producing feed additives. Obtained by this method, a feed additive based on soybean meal can be used in the preparation of complete feeds for pigs, birds, cattle and aquaculture. The use of this feed additive is acceptable for use for piglets, as well as for calves in the preparation of the diet of a substitute for whole milk as a protein component.

A growing worldwide need for food requires new sources of protein for humans and animals. At the same time, the use of habitual sources is limited by their effect on health and / or accessibility.

Today, interest in the development of technologies and the creation of industrial plants for the deep processing of soybean for feed purposes is growing. The reason is the increase in prices and limited resources of animal proteins that have traditionally been used in feed, such as fishmeal, whey proteins and others. Previously, animal protein was quite affordable, and deep-processed soy products were too expensive to be included in feed. In recent years, things have changed: higher prices for fishmeal and whey proteins make them look for a cheaper replacement. Therefore, the attention of breeders again turned to vegetable protein - and, first of all, soy.

Soybean meal is quite full in protein and amino acid composition, but it has its drawbacks. This is a high level of fiber, and the presence of anti-nutritional substances, and poor digestibility of phosphorus.

Therefore, the use of soybean meal in feed for young animals, aquaculture facilities and in some other feed rations is limited.

Anti-nutritional substances, such as trypsin, urease, lipoxygenase, lectins, allergen proteins and others, significantly reduce feed value. Some anti-nutritional substances are protein compounds that under certain processing conditions undergo denaturation and their activity decreases to a safe level. Anti-nutrients in the form of non-protein nitrogen and indigestible protein increase the growth of unwanted bacteria in the digestive system, leading to diseases of the stomach and liver. Reducing the proportion of soy protein containing anti-nutritional substances (soybean meal and soybean meal), or their complete elimination in the diet of piglets improves digestion of feed. Reducing the proportion of fishmeal or its complete exclusion in the diet of piglets reduces the cost of feed and stabilizes the quality.

Heat-sensitive anti-nutritional substances are partially destroyed during the industrial processing of soybeans to produce toasted soybean meal, which always includes heat and moisture treatment, and / or extrusion, which is subjected to soybean meal or full-fat soybean.

A number of inventions are known in which the inactivation of anti-nutritional substances in soy-containing raw materials for feed production is carried out by additional heat treatment - extrusion. The processing temperature range described in these inventions is 70-160 ° C (patent RU 2480997, 2011; patent application RU 2012102986, 2010; patent RU 2469548, 2007).

The disadvantage of using only high-temperature processing of co-containing raw materials is the incomplete removal of anti-nutritional substances from the raw materials and the deterioration of the properties of the protein during prolonged exposure to heat, as well as at temperatures above 140 ° C.

A known method of the neutralization of plant raw materials for feed (patent application RU 94024877, 1994) by introducing into it microalgae Spirulina Platensis as a neutralizing component. With this method, a pasty-like product with a reduced content of anti-nutritional substances is obtained. There is also a method of processing soybeans or meal into soybean slurry by exposure to high voltage pulsed discharges with an energy gradient in the interelectrode gap of at least 40 J / mm on soybeans or meal ground in water with simultaneous extraction at a temperature of 40 ° C.

The disadvantages of these inventions are the impossibility of complete removal of anti-nutritional substances, since there is no directed effect of enzymes on undesirable anti-nutritional compounds, a high risk of obtaining a seeded product, instability of the quality of the final product, lack of exposure aimed at improving the nutritional value and speed of assimilation of the feed product, the undesirability of using the resulting product in the diets of young animals, the need for the addition of a disinfecting preservative.

To obtain a nutritionally balanced feed additive from soy-containing raw materials, there are a number of ways to improve the quality composition of these feed additives.

In a number of inventions, a method is used for direct mixing of soya-containing raw materials, subjected to preliminary grinding and soaking in micro-and macroelements in water-salt solution, with vegetable protein components, vitamin concentrates or with raw materials of animal origin (patent RU 2095005, 1995; patent RU 2134993, 1998; patent RU 2147410, 1999).

The disadvantage of the invention is the unpredictability of the process due to the inconsistency of the composition and properties of the original soybean meal, instability of quality, the need to add salts that do not increase the nutritional value of the feed, the presence of residues of anti-nutritional substances of soya and, as a result, the limited use in the diets of young animals, reducing the protein content in the finished feed additive compared to the original soya-containing raw materials.

More promising for the industrial production of feed additives, which allow balancing the diet for the main nutrients of farm animals, is the use of directed enzymes and / or microorganisms that synthesize enzymes, lactic acid, break down anti-nutritional substances and increase microbial protein during the production of feed additives. Enzymes break down allergen proteins, trypsin inhibitors, oligosaccharides and phytates, allow you to get protein in the form of short peptides that do not reduce nutritional value, do not cause diseases and are quickly absorbed by animals and fish.

Various methods are known from the prior art for producing feed additives using enzymes: mixing soy-containing ingredients with enzyme preparations, carrying out enzymatic hydrolysis. For example, in the application for invention RU 2011154161, 2011, upon receipt of fodder flour from soy for agricultural and productive animals, soy is mixed with enzyme preparations with cellulolytic and proteolytic activity in a ratio of 100: not more than 2 by weight, respectively, and the resulting mixture is subjected mechanochemical treatment in the activator.

The disadvantages of this method are the incomplete elimination of anti-nutritional substances (oligosaccharides and phytates), the absence of an increase in protein content and the insecurity of the product for extraneous microflora, due to the absence of lactic acid.

In the method for producing a homofermented feed product (feed) (silage), fermentation is carried out using a starter culture comprising lactic acid bacteria selected from the group consisting of one or more Enterococcus spp., Lactobacillus spp., Lactococcus spp. and Pediococcus spp. (patent RU 2469548, 2007). The disadvantage of this method is the incomplete elimination of anti-nutritional substances and the passive growth of lactic acid bacteria due to the lack of available carbohydrate nutrition and silage conditions. In addition, plant waste containing a large amount of fiber and low protein is used in silage, which makes silage mixed feeds of low nutritional value and inexpensive top dressing for adult animals.

Known methods for producing fermented protein products with a low content of anti-nutritional substances by fermentation of baker's yeast Saccharomyces cerevisiae with protein-based vegetable additives (US patent 8153174, 2005), as well as the use of the bacterial strain of Hay bacillus GR-101 (KCCM 10673P) and optionally Aspergillus oryzae GB -107 to produce fermented soy protein with enhanced enzyme performance (patent application US 20080044501, 2006).

The main disadvantage of these methods is the absence of lactic acid bacteria and, therefore, lactic acid in the resulting products, since lactic acid is not formed during the fermentation of these microorganisms. The presence of lactic acid bacteria and lactic acid in the feed helps to maintain the natural microflora in the digestive system of animals, promotes the development of the digestive system, prevents the growth and development of harmful microorganisms in the feed, promotes animal health and increases feed intake.

In the method for producing a feed additive in the form of a bacterial preparation according to the application for the invention RU No. 20154823, 2010, a uterine culture containing cellulase-synthesizing bacteria is inoculated into a nutrient medium consisting of 5% sunflower or soybean meal and 95% tap water, s subsequent sterilization, cooling to a temperature of 35-40 ° C and cultivation in bottles or fermenters for 1 day, after which the resulting cultured bacterial production culture is mixed with sunflower, soybean meal, sludge wheat bran in a ratio of from 1: 1 to 1: 2, then the resulting mixture was dried and pulverized by passing dry air at a temperature of 40-60 ° C until the residual humidity. Before drying and grinding, a mixture of extracts of essential oils of garlic, eucalyptus, rosemary and thyme is applied to the resulting mixture at a ratio of 1: 1: 1: 1.

As bacteria use a consortium of bacteria VNIISKHM No. 1-33, including Ruminococcus albus and Lactobacillus acidophilus, bacteria Bacillus pantomenticus No. 1-85, Enterococcus faecium No. 1-35.

The disadvantage of this method is that a consortium of bacteria cannot ensure the complete removal of anti-nutritional substances, because it does not have enzymes capable of destroying some anti-nutritional factors, in particular phytates and wisteria of the main group. At the same time, carbohydrate nutrition for bacterial growth is contained in the form of oligosaccharides, which require destruction to monosaccharides.

As the closest analogue (prototype) of the invention, a method for producing protein-energy vitamin fodder additives based on full-fat soya is determined, which involves mixing grain and dry plant materials, extruding at 115-140 ° C and mixing with protein and vitamin components, granulating at the same time the introduction of molasses, as a raw material, dry soybean grain is used separately or mixed with legumes, which are soaked in a water-salt solution of macro-microelements until humidity not more than 35%; mixing with dry vegetable low-fat raw materials is carried out after soaking, the mixture is crushed, and after extrusion the resulting extrudate with a residual urease level of 0.03-0.15 units. ΔpH is mixed with vegetable dry high-protein components with the simultaneous introduction of dry vegetable vitamin carotene-containing concentrate, and probiotics-enzymes are introduced into the resulting feed mixture in the granulation process at the same time as molasses.

When soaking in a salt-water solution of dry soybean grain mixed with legumes, the latter are taken in an amount of 10-75%.

A mixture of their salts in the form of sodium chloride, glauber's salt, zinc and iodine in the amount of 46-85 kg per 1 ton of dry grain is used as a water-salt solution of macro-microelements.

A mixture of sunflower meal, and / or bran, and / or grass meal in an amount of 15-45% by volume of grain with a fat content of not more than 10% is used as a dry vegetable low-fat raw material.

As dry high-protein components, a mixture of soybean meal (meal) and / or meal (/ meal) of sunflower and / or sunflower seeds in an amount of 10-45% is used.

As a dry vegetable vitamin carotene-containing concentrate, a mixture of vitamin grass meal and / or dry green concentrate of grass juice in an amount of 1-15% is used. The introduction of these components increases the protein and energy levels in the finished feed.

The disadvantages of this invention is the increase in ash content due to the addition of mineral salts of molasses, of which, above all, potassium salts that cause diarrhea in animals are not desirable. In addition, the presence of molasses creates favorable conditions for the development of foreign microorganisms, including pathogens, which requires additional disinfecting treatment or the introduction of preservatives. The resulting feed mixture is limited in use in diets for young animals. It does not allow to draw up a detailed diet that meets the needs of a particular farm. High fiber and residual anti-nutrient content. Relatively low protein content.

The problem solved by the invention is aimed at obtaining a feed additive - fermented soy protein with improved properties: a reduced amount of anti-nutrients by at least 95%, a lactic acid content of at least 2%, an increase in the total protein content of at least 5%, and at least 90% of the protein contained is in the form of rapidly digestible small peptides up to 10 kDa in size.

The technical result obtained by the implementation of the invention is to remove anti-nutritional substances by 95% or more, synthesize lactic acid at a concentration of 2% or more, as well as increase the protein content by 5% or more, transfer 90% or more of the total protein in the form digestible short peptides less than 10 kDa in size due to the breakdown of large protein.

The technical result is achieved by the fact that in the inventive method of processing soybean meal into a feed product with improved properties, along with features similar to the closest analogue prototype, extrusion processing of soybean meal to inactivate thermolabile anti-nutritional substances, adding enzymes, the extrusion processing is aimed at preparing soybean meal to increase the efficiency of subsequent exposure to enzymes due to the increasing availability of anti-nutritional substances after temperature-m mechanically impact during extrusion. In this case, the extrusion processing provides both sterilization and grinding of the original soybean meal.

According to the invention, soybean meal is fermented directly at a temperature of 35-60 ° C for 6-48 hours at a humidity of 40-90%, using added microorganisms - lactic acid bacteria or a symbiosis of microorganisms - lactic acid bacteria, hay bacillus and / or yeast and enzymes proteolytic action, as well as enzymes with phytase and alpha-galactosidase activity, acting on phytates and oligosaccharides, which makes it possible to completely inactivate anti-nutrients in soybean meal remaining after extrusion ion treatment, including the destruction of phytates and oligosaccharides (stachyoses and raffinoses) to mono- and disaccharides, an increase in protein content due to the consumption of non-protein compounds by microorganisms in the process of increasing the biomass of microorganisms, a decrease in protein size due to the destruction of high molecular weight protein compounds larger than 10 kDa to smaller polypeptides in order to produce fast-absorbing soy protein.

For the destruction of fiber compounds in the fermentation process, enzymes with cellulase -olytic activity are used. To improve the digestibility of fats, lipases are used.

The proposed method of processing soybean meal into a feed product with improved properties is implemented as follows.

The original soybean meal or meal is mixed with water to a moisture content of -15-25%. Then produce extrusion processing at a temperature of 80-150 ° C for 1 minute. After extrusion, soybean meal is cooled to a temperature of less than 60 ° C, crushed and mixed with a liquid containing enzymes and microorganisms in a concentration of 1-10%. Enzymes with proteolytic activity are added at the rate of 4 units / g of meal and additional enzymes of alpha-galactosidase 18.5 units / g of phytase are added in the amount of 3 units / g of meal, depending on the quality of the feedstock. Fermentation of soybean meal is carried out in a bioreactor with a stirrer and a jacket at a temperature of 35-60 ° C for 6-48 hours. The end of the fermentation process is determined by increasing the concentration of lactic acid, the value of which is judged by the readings of pH. At the end of the fermentation, the fermented soy protein is unloaded into a steam drum dryer, where it is dried at a temperature of 40-60 ° C, after which the final product is cooled to a temperature of 25-30 ° C, ground to 100-500 microns and transferred to packaging and packaging.

As a result of the set of essential features, a protein feed product is obtained with a reduced amount of anti-nutritional substances of not less than 95%, a lactic acid content of 2% and a more total protein content of not less than 5% more than in the feedstock, and not less than 90% the protein contained is in the form of rapidly digestible small peptides up to 10 kDa in size, having high protein and amino acid availability, low fiber and other non-starchy polysaccharides, digested with enzymes and consumed by mic oorganizmami during fermentation, which run on biomass protein production. The availability of phosphorus increases, which in the meal is mainly in the form of phytates. Fermentation leads to the hydrolysis of phytates and the release of phosphorus bound in them. This not only increases the nutritional value of the feed, but also eliminates environmental pollution.

The following examples of the implementation of the method confirm the receipt of the claimed technical result.

Example 1

Soybean meal in the amount of 10 kg with the initial composition: crude protein 45%, moisture 8%, urease activity of 0.15 units. ΔpH, trypsin inhibitor 5 mg / g, wisteria 50,000 μg / g, β-conglycinin 12,000 μg / g, lectins 130 μg / g, oligosaccharides 13%, saponins 0.5% were mixed with water in an extruder to a humidity of 20% and extruded at a temperature of 120 ° C for 50 seconds. An Werner & PfleidererContinua 37 extruder was used during operation. Next, the extrudate was cooled and further crushed on a hammer mill with an installed sieve with a mesh size of 0.5 mm. After that, soybean meal was mixed with pre-prepared inoculant in an amount of 10 liters containing microorganisms (lactic acid bacteria, hay bacillus in an amount of 0.1 l with a concentration of 5.0 × 10 ⁹ CFU) and enzymes. Soybean meal was fermented in a bioreactor with a working volume of 30 l with a stirrer and a jacket under the following conditions:

- humidity 60%;

- the temperature was maintained in the range of 35-40 ° C,

- the pH at the beginning of the process was 6.0, during the process this parameter was not adjusted, the pH fluctuations occurred in the range of 4.9-8.0, and at the end of the process was 4.9 units. pH

- the fermentation time was 48 hours, anaerobic-aerobic conditions;

- in the process of fermentation was carried out periodic mixing.

At the end of the fermentation process, the fermented soy protein was unloaded onto trays and placed in an oven, where the product was dried at a temperature of 50 ° C to a residual moisture content of 5-10% in the final product, then the dried product was cooled to a temperature of 30 ° C. Product grinding was carried out on a hammer mill with an installed stainless steel sieve with a mesh size of up to 500 μm. Ready dry fermented feed soy protein had the following composition: crude protein 52%, moisture 5.5%, urease activity - 0.01 units. ΔpH, trypsin inhibitor - absence, wisteria 100 μg / g, β-conglycinin 50 μg / g, lectins - absence, oligosaccharides 0.2%, saponins - absence, digestible protein 92%, lactic acid 2.0%.

The protein content in the fermented product increased by 7%, the decrease in anti-nutritional substances was 98% or more, and the lactic acid content was 2%.

Example 2

Soybean meal in an amount of 10 kg with an initial composition similar to Example 1 was mixed with water in an extruder to a moisture content of 20% and extrusion was carried out at a temperature of 130 ° C for 1 minute. The same extruder described in Example 1 was used in the work. The extrudate of soybean meal was mixed with a pre-prepared seed liquid in an amount of 20 liters containing microorganisms (lactic acid bacteria in an amount of 1 liter with a concentration of 5.0 × 10 ⁹ CFU) and proteolytic enzymes ( in the amount of 40,000 activity units). Soybean meal was fermented in a bioreactor with a working volume of 30 l with a stirrer and a jacket under the conditions:

- humidity 70%;

- the temperature was maintained at 40 ° C,

- the pH at the beginning of the process was 6.0, during the process it was not adjusted, and at the end of the process it was 4.5 units. pH

- the fermentation time was 24 hours, anaerobic conditions;

- the process was introduced without stirring.

At the end of the fermentation process, the fermented soy protein was unloaded onto trays and placed in an oven, where the product was dried at a temperature of 50 ° C to a moisture content of 5-10% in the final product, and cooled to a temperature of 30 ° C. Product grinding was carried out on a crusher with a vibrating screen up to 500 microns. Ready dry fermented feed soy protein had the following composition: crude protein 50%, moisture 5%, urease activity of 0.01 units ΔpH, trypsin inhibitor - absence, wisteria 100 μg / g, β-conglycinin 5 μg / g, lectins - absence, oligosaccharides 0.6%, saponin absence, digestible protein 92%, lactic acid 3.5%. The protein content in the fermented product increased by 5%, the decrease in anti-nutritional substances was 95% or more, and the content of lactic acid was 3.5%.

Example 3

Soybean meal in an amount of 10 kg with the initial composition, the same as shown in Example 1, was mixed with water in an extruder to a moisture content of 20% and was extruded at a temperature of 150 ° C for 45 seconds. The same extruder described in Example 1 was used in the work. The extrudate of soybean meal was mixed with a pre-prepared seed liquid in an amount of 3 liters containing microorganisms (lactic acid bacteria and hay bacillus in an amount of 5 l with a concentration of 5.0 × 10 ⁹ CFU) and proteolytic enzymes (in the amount of 40,000 activity units). Soybean meal was fermented in a bioreactor with a working volume of 30 l with a stirrer and a jacket under the conditions:

- humidity 40%;

- the temperature was maintained at 40 ° C,

- the pH at the beginning of the process was 6.0, during the process the parameter was not adjusted, the pH fluctuations occurred in the range of 4.9-8.0, and at the end of the process was 4.9 units. pH

- the fermentation time was 36 hours, anaerobic-aerobic conditions;

- in the process of fermentation was carried out periodic mixing.

At the end of the fermentation process, the fermented soy protein was unloaded onto trays and placed in an oven, where the product was dried at a temperature of 50 ° C to a moisture content of 5-10% in the final product, and cooled to a temperature of 30 ° C. Product grinding was carried out on a crusher with a vibrating screen up to 100-250 microns. Ready dry fermented feed soy protein had the following composition: crude protein 51.5%, moisture 6.5%, urease activity of 0.01 units ΔpH, trypsin inhibitor - absence, wisteria 40-60 μg / g, β-conglycinin 5-7 μg / g, lectins - absence, oligosaccharides 0.3%, saponins - absence, digestible protein 92%, lactic acid 2.5% .

The protein content in the fermented product increased by 6.5%, the decrease in anti-nutritional substances was 97% or more, and the content of lactic acid was 2.5%.

Example 4

Soybean meal in an amount of 10 kg with the initial composition, the same as shown in Example 1, was mixed with water in an extruder to a moisture content of 20% and extruded at a temperature of 140 ° C for 45-50 seconds. The extruder described in Example 1 was used in the work. The extrudate of soybean meal was mixed with pre-prepared seed liquid in an amount of 15 liters containing proteolytic enzymes (in the amount of 40,000 units of activity) and a complex enzyme containing alpha-galactosidase (in the amount of 185,000 units. activity) and phytase (in the amount of 30,000 activity units). Soybean meal was fermented in a bioreactor with a working volume of 30 l with a stirrer and a jacket in two stages. The first stage of the fermentation process was carried out under the following conditions:

- humidity 65%;

- the temperature was maintained at 60 ° C,

- pH at the beginning of the process was 6.0, during the process this parameter was not adjusted, at the end of the process was 5.5 units. pH

- the time of the first stage of fermentation was 3 hours, aseptic conditions;

- the fermentation process was carried out with continuous stirring.

Next, the reaction volume was cooled to a temperature of 40 ° C by supplying cooling water to the jacket and an inoculum was added in an amount of 20 liters containing lactic acid bacteria in an amount of 1 liter with a concentration of 5.0 × 10 ⁹ CFU. Next, thorough mixing was carried out and the second stage of fermentation of soybean meal in a bioreactor with a working volume of 30 l was carried out with a stirrer and a jacket under the conditions:

- humidity 80%;

- the temperature was maintained at 37 ° C,

- the pH at the beginning of the process was 5.5, during the process the parameter was not adjusted, and at the end of the process was 4.0 units. pH

- the time of the second stage of fermentation was 12 hours, anaerobic conditions;

- the fermentation process was carried out without stirring.

At the end of the fermentation process, the fermented soy protein was unloaded onto trays and placed in an oven, where the product was dried at a temperature of 50 ° C to a moisture content of 5-10% in the final product, and cooled to a temperature of 30 ° C. Product grinding was carried out on a crusher with a vibrating screen up to 500 microns. Ready dry fermented feed soy protein had the following composition: crude protein 53.5%, moisture 6.0%, urease activity of 0.01 units. ΔpH, trypsin inhibitor - absence, wisteria 30 μg / g, β-conglycinin 4 μg / g, lectins - absence, oligosaccharides 0.05%, saponins - absence, digestible protein 90%), lactic acid 4.5%. The protein content in the fermented product increased by 8.5%, the decrease in anti-nutritional substances was 99%, the content of lactic acid was 4.5%.

In all these examples, the protein content increases by 5-8.5%, and the concentration of anti-nutritional substances decreased by 95-99%, and the content of lactic acid was from 2% to 4.5%.

The above examples confirm that the proposed method for producing dry fermented soy protein for feed purposes allows to obtain a feed product of improved quality, with an almost complete absence of anti-nutritional substances, a high content of available protein, amino acids, and the presence of lactic acid obtained by fermenting soybean meal with the addition of cultures of lactic acid bacteria or symbiosis of microorganisms - lactic acid bacteria, hay bacillus and / or yeast, which will be a way tvovat improve digestion, for example, in young piglets, who is reduced stomach acidity, which confirms the claimed technical result. The content of lactic acid in the feed improves the organoleptic properties of the feed (taste and smell) and, as a result, the eatability of the feed, also helps to maintain the natural microflora in the digestive system of animals, promotes the development of the digestive system and stimulates the growth of intestinal villi, which increases the absorption area of nutrients and reduces feed costs per unit of output. Lactic acid is a natural safe feed preservative.

In the proposed method, only one feedstock is used - soybean meal, without introducing additional components into the feed additive: vitamins, salts, acids, alkalis, microelements. As a result, the finished product has a higher protein content compared to the prototype.

Moreover, the quality of the obtained product and the speed of the process increases compared to the prototype due to the destruction of all groups of anti-nutritional substances during the extrusion and fermentation of soybean meal with enzymes and cultures of microorganisms.

Sources used

Patent RU 2480997, 2011

Patent RU 2469548, 2007

Patent RU 2095005, 1995

Patent RU 2134993, 1998

Patent RU 2147410, 1999

Patent RU 2011154161, 2011

Patent RU 2469548, 2007

Patent RU No. 201054823, 2010

RU patent No. 2189150, 2001

Application for invention RU 2012102986, 2010

application for invention RU 94024877, 1994

US patent 8153174, 2005

patent application US 20080044501, 2006

Claims (3)

1. A method of obtaining a dry fermented soy protein for feed from soybean meal, including extrusion at a temperature of 80-150 ° C, cooling, grinding, fermentation with the addition of cultures of microorganisms - lactic acid bacteria and / or symbiosis of microorganisms - lactic acid bacteria, hay bacillus and / or yeast and proteolytic enzymes, drying the resulting product, characterized in that in order to destroy the anti-nutritional substances, the soybean meal is fermented at a humidity of 40-90%, temperatures 35-60 ° C, pH 4,0-8,0 for 6-48 hours followed by drying at a temperature of 40-60 ° C to a residual humidity of 5-10%, and grinding to a size of 100-500 microns. 2. The method according to p. 1, characterized in that the fermentation process provides for an intermediate change in the conditions of fermentation, namely the phased addition of enzymes and / or microorganisms, a change in temperature, the presence or absence of mixing, the presence or absence of air supply, the cultivation of lactic acid bacteria and / or symbiosis of microorganisms - lactic acid bacteria, hay bacillus and / or yeast. 3. The method according to p. 1, characterized in that the use of enzymes with proteolytic and / or alpha-galactosidase and / or phytase and / or lipolytic and / or cellulase and / or hemicellulase activity.