WO2014010791A1

WO2014010791A1 - Scent composition for feed

Info

Publication number: WO2014010791A1
Application number: PCT/KR2012/009678
Authority: WO
Inventors: 임승욱; 김건희
Original assignee: Lim Seung Wook; Kim Geon Hee
Priority date: 2012-07-11
Filing date: 2012-11-15
Publication date: 2014-01-16
Also published as: KR20140008218A; CN103826468A; KR101419118B1; CN103826468B

Abstract

The present invention relates to a scent composition for feed, and more specifically, to a scent composition for feed, comprising: a sulfur-containing compound; a nitrogen-containing compound; and a solvent. The scent composition for feed is applied to commonly used feed to exhibit a function of providing a scent which is appetizing to farm animals.

Description

Perfume composition for feed

The present invention relates to a flavoring composition for feed for feeding livestock.

In general, feed means a substance that supplies organic or inorganic nutrients necessary to maintain livestock life and to produce milk, meat, eggs, leather, and the like.

In the case of livestock feed, farmers use mixed feed or self-manufactured foods arbitrarily. However, if the size of livestock farm is large, it is difficult to control the ingredient content at a certain ratio and it is not easy to store. Doing.

Recently, a functional feed added with various additives to provide various functions in addition to a function of simply supplying nutrients to livestock among these commercial feeds has been developed.

For example, in large-scale breeding, the incidence of diseases such as cholera, foot-and-mouth disease, avian influenza is high, and the number of administration of therapeutic drugs and preventive vaccines such as antibiotics is increased, resulting in a high farming cost burden and a corresponding increase in production costs. In order to solve the problem, in order to reduce the administration of antibiotics, increase immunity, or improve the quality of meat, various food compositions containing active ingredients using various herbal medicine wastes or other additives, etc. have been developed.

In addition, to reduce the fat content of the eggs and at the same time improve the resistance to bacteria, chicken feed composition prepared by adding and mixing the activated carbon in the general chicken feed has been developed.

However, most of these feeds are manufactured so that the feeds have a specific function by adding additives during the manufacture of the feed, and it is cumbersome to purchase a feed having this specific function separately.

Therefore, there is an increasing demand for a means for imparting a specific function to a general feed.

The present invention is to provide a flavoring composition for feed that can be added to the ready-made feed product, which can impart functionality such as to give a specific flavor.

Accordingly, the present invention provides a preferred first embodiment, a sulfur compound; Nitrogen-containing compounds; And it provides a flavoring composition for feed comprising a solvent.

The sulfur compound according to the embodiment is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl disulfide, Allyl sulfide, Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2.3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulfide, Furfuryl methyl sulfide Methyl ethyl sulfide, Methyl furfuryl disulfide, Methyl phenyl disulfide, Methyl propyl disulfide, Methyl sulfide, Methyl propyl sulfide and Thiomenthone may be one or two or more selected from the group consisting of.

The nitrogen-containing compound is 2-Acetyl Pyrazine, 2-Methoxy Pyrazine, 2-Methoxy-3-Methyl Pyrazine, 5,6,7,8-Tetrahydro Quinoxaline, 2-Methoxy 3-Isobutyl Pyrazine, 2.3.5-Trimethyl Pyrazine, 2.5-Dimethyl Pyrazine, 2.6-Dimethyl Pyrazine, 2-Ethyl (5/6) -Methyl Pyrazine, 2-Ethyl Pyrazine, 2-Ethyl-3 (5/6) -Dimethyl Pyrazine, 2-Methoxy-3 / 5-Methyl Pyrazine, 2-Methoxy -3-Isopropyl Pyrazine, 2-Methyl Pyrazine, 2-Methyl-Thio-3.5 / 6-Methyl Pyrazine, 2-SEC-Butyl-3-Methoxy Pyrazine, 2-Ethoxy-3-metyl pyrazine, 3 -Ethyl-2-methyl pyrazine, 2-Isopropyl-3-methyl pyrazine, 2.3-Diethyl pyrazine, 2-Isobutyl-3-methoxy pyrazine, 2.3-Dimethyl pyrazine, 2.3-Dimethyl-5-methyl pyrazine, 2-Acetyl-3 -methyl pyrazine, 2-Butyl-3-methyl pyrazine, Corylone pyrazine, 2-Methoxy-3-ethyl pyrazine, 2-sec-Butyl-3 (5/6) methoxy pyrazine, Trimethyl amine, Triethyl amine, Cinnamon nitrile, Ethyl nitrile and Citronellyl nitrile may be one or two or more selected from the group consisting of.

The flavoring composition for feed according to the embodiment may further include a taste enhancing additive selected from the group consisting of amino acid reactants, meat extracts, sugar reactants and spices.

The sulfur compound according to the embodiment is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl disulfide, Allyl sulfide, Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2.3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulfide, Furfuryl methyl sulfide Methyl furfuryl disulfide, Methyl phenyl disulfide, Methyl propyl disulfide, Methyl propyl sulfide and Thiomenthone may be one or two or more water-soluble sulfur compounds selected from the group consisting of.

The sulfur-containing compound according to the embodiment is a water-insoluble sulfur compound selected from Methyl ethyl sulfide, Methyl sulfide, and mixtures thereof, and may further include an emulsifier.

The sulfur compound according to the above embodiment is a mixture of a water-soluble sulfur compound and a water-insoluble sulfur compound, and may further include an emulsifier.

The emulsifier according to the embodiment is sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, organic monoglycerides and lecithin It may be one or two or more selected.

The solvent according to the embodiment may be one or two or more selected from the group consisting of water, propylene glycol, fermented alcohol, glycerin, triacetin and vegetable oils and fats.

Perfume composition for feed according to the embodiment is 20 to 40% by weight sulfur-containing compound; 1-5 weight% of nitrogen-containing compounds; 5 to 25% by weight of emulsifiers; 10 to 50% by weight of additives for taste enhancement; and 20 to 35% by weight of a solvent.

According to the present invention, when imparting functionality to a feed for feeding a livestock, without adding an additive in the manufacturing process to produce a functional feed added to the general feed produced as a ready-made product to incense the appetite of the livestock There is an effect that can provide a flavoring composition for feed that can impart the same functionality as that given.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a flavoring composition for feed that can add appetite to the feed by adding a commercialized feed to the livestock, rather than a functional feed prepared by adding a functional additive during feed production, to induce appetite of the livestock.

The feed fragrance composition is a sulfur-containing compound; Nitrogen-containing compounds; And solvents.

In the present invention, a sulfur-containing compound and a nitrogen-containing compound is mixed to serve to generate a fat odor which is a odor generated by volatilization of the fat component of the meat when grilling the meat.

The sulfur-containing compound is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl sulfideide , Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2,3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulfide, Furfuryl methyl sulfide, Methyl It may be one, or a mixture of two or more selected from the group consisting of ethyl sulfide, Methyl furfuryl disulfide, Methyl phenyl disulfide, Methyl propyl disulfide, Methyl sulfide, Methyl propyl sulfide and Thiomenthone.

In addition, the sulfur compound is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl disulfide Allyl sulfide, Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2,3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulfide, Furfuryl methyl sulfide Methyl furfuryl disulfide, Methyl phenyl disulfide, Methyl propyl disulfide, Methyl propyl sulfide and Thiomenthone may be one or two or more water-soluble sulfur compounds selected from the group consisting of.

In addition, the sulfur-containing compound may be a water-insoluble sulfur compound selected from Methyl ethyl sulfide, Methyl sulfide and mixtures thereof, in which case an emulsifier may be additionally used in consideration of the mixing of the water-insoluble sulfur compound and the nitrogen compound. ．

The sulfur-containing sulfur compound may be a mixture of a water-soluble sulfur compound and a water-insoluble sulfur compound. In this case, an emulsifier may be additionally used in consideration of the mixing property of the water-insoluble sulfur compound and the nitrogen compound.

At this time, the emulsifier is selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, organic monoglycerides and lecithin It may be one kind or a mixture of two or more kinds. In addition, natural additives such as gati gum, crystalline cellulose, powdered cellulose, gum arabic, karaya gum and casein pectin may also serve as emulsifiers.

The nitrogen-containing compound is 2-Acetyl Pyrazine, 2-Methoxy Pyrazine, 2-Methoxy-3-Methyl Pyrazine, 5,6,7,8-Tetrahydro Quinoxaline, 2-Methoxy 3-Isobutyl Pyrazine, 2,3,5-Trimethyl Pyrazine, 2,5-Dimethyl Pyrazine, 2,6-Dimethyl Pyrazine, 2-Ethyl (5/6) -Methyl Pyrazine, 2-Ethyl Pyrazine, 2-Ethyl-3 (5/6) -Dimethyl Pyrazine, 2-Methoxy -3 / 5-Methyl Pyrazine, 2-Methoxy -3-Isopropyl Pyrazine, 2-Methyl Pyrazine, 2-Methyl-Thio-3,5 / 6-Methyl Pyrazine, 2-SEC-Butyl-3-Methoxy Pyrazine, 2- Ethoxy-3-metyl pyrazine, 3-Ethyl-2-methyl pyrazine, 2-Isopropyl-3-methyl pyrazine, 2,3-Diethyl pyrazine, 2-Isobutyl-3-methoxy pyrazine, 2,3-Dimethyl pyrazine, 2, 3-Dimethyl-5-methyl pyrazine, 2-Acetyl-3-methyl pyrazine, 2-Butyl-3-methyl pyrazine, Corylone pyrazine, 2-Methoxy-3-ethyl pyrazine, 2-sec-Butyl-3 (5/6 ) methoxypyrazine, Trimethyl amine, Triethyl amine, Cinnamon nitrile, Ethyl nitrile and Citronellyl nitrile may be one or a mixture of two or more selected from the group consisting of.

On the other hand, the flavoring composition for feed according to the present invention may further comprise a taste enhancing additive selected from the group consisting of amino acid reactants, meat extracts, sugar reactants and spices.

An amino acid reactant is a mixture of sugars such as cysteine, serine, and lysine, which are the major amino acids that make up a protein, and heated to produce a good flavor that occurs when cooking meat. This is called an amino acid reaction or a maillard reaction. It is called amino acid reactant. Specifically, there are beef flavor reactions and the like as amino acid reactants.

That is, the amino acid reactant is produced after mixing and heating an amino acid selected from the group consisting of cysteine, serine and lysine and a sugar composed of arabinose, xylose, glucose, mannose, galactose, fructose, maltose, lactose and sucrose. By way of example, beef flavored reactions can be prepared by reacting beef fat with xylose and glucose as sugars.

The sugar reactant is a browning reaction by heating decomposition or heating oxide when sugar is heated. This reaction is called caramelization, and the reaction product is a sugar reactant and has a unique fragrance similar to caramel flavor. Have a great impact on the aroma and taste of food. Unlike the Maillard reaction, the caramelization reaction is a reaction in which oxidized and degraded products by heating of saccharides form a blackish-brown caramel by polymerization and condensation in the absence of amino compounds. This does not occur naturally and does not last without a constant supply of energy from the outside, such as heating. When the sugar reactant is formed, the reaction is heated to 120 to 160 ° C. for about 20 to 30 minutes.

Spices are called Spices and Herbs, which are vegetable substances that give flavor to food and promote appetite. Means to use only leaves.

Spices include allspice (similar to clove, nutmeg, cinnamon), anise, artemisia, basil, bay, cardamom and more.

The solvent should be harmless for livestock to consume, and may be one or a mixture of two or more selected from the group consisting of water, propylene glycol, fermented alcohol, glycerin, triacetin, and vegetable oils and fats.

Perfume composition for feed according to the invention is 20 to 40% by weight sulfur-containing compound; 1-5 weight% of nitrogen-containing compounds; 5 to 25% by weight of emulsifier; 10 to 50% by weight of additive for taste enhancer; and 20 to 35% by weight of solvent.

If the content of sulfur-containing compound is less than 20% by weight, the effect of fat odor is lowered. If the content of the sulfur-containing compound is more than 40% by weight, it may be deteriorated to a fat odor which is different from the target fat. In addition, the overall feeling of the feed is also heavy, there is a feeling that, there is a problem that can lower the appetite of the livestock.

When the content of the nitrogenous compound is less than 1% by weight, the effect of generating coal decreases, and when the content of the nitrogenous compound exceeds 5% by weight, it feels like a nut (peanut, chestnut, etc.) that is not a charcoal, or the natural feeling of the nitrogenous compound is excessive. There is a problem that a bit bitter artificial burn feeling is so strong that the animal can be rejected to eat.

If the content of the emulsifier is less than 5% by weight, there is a problem that the other ingredients that make up the feed perfume composition are not emulsified.If the content of the emulsifier is greater than 25% by weight, the final taste of the fragrance composition for the food is caused by bitter taste. ．

If the content of the taste enhancing additive is less than 10% by weight, the desired flavor enhancing effect is minimal when the flavoring composition for feed is applied to the feed. If the content is more than 50% by weight, the pungent odor is not strong and does not play a role as a flavoring composition for feed.

If the solvent content is less than 20% by weight, it is impossible to manufacture the desired type of flavoring food composition, and if it exceeds 35% by weight, the content of other ingredients that make up the food flavoring composition is relatively lowered, which may not function as a perfume composition. ．

The perfume composition according to the present invention can be prepared by mixing a sulfur compound and a nitrogen compound in a solvent. Specifically, each component may be prepared by measuring the content as mentioned above, followed by mixing and ripening.

Sulfur-containing compounds and nitrogen-containing compounds are weighed and mixed uniformly. Add a small amount of solvent for smooth mixing and mix together. If a water-insoluble sulfur compound is used, an emulsifier is added and mixed. Add and react amino acid reactants, such as Beef Reaction. Finally, add all the remaining solvent and mix uniformly. Filtering with a mesh network to prepare a perfume composition.

The fragrance composition prepared as described above is in a liquid form, and is off-white to pale yellow. However, when an amino acid reactant such as beef flavor reaction is used, the perfume composition also exhibits brown, black brown, etc. due to the black-brown color of the beef flavor reaction itself. Can be.

In addition, by spray-drying in the form of a spray by mixing dextrin or glucose with water as a solvent in the perfume composition of the liquid form to obtain a powdered perfume composition.

The fragrance composition may be in the form of a granule in addition to the liquid form, powder form, if the form can have a fragrance composition in the art is not limited thereto.

In addition, the fragrance composition can increase the appetite of the livestock because the efficacy is more expressive of the flavor of the meat can greatly help growth.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

Example 1

Using a sulfur-containing compound, a nitrogen compound and a solvent according to the composition shown in Table 1 was prepared a flavor composition for feed in the following manner.

As a sulfur-containing compound, a water-soluble sulfur compound and a nitrogen compound were mixed, and then a solvent was added thereto to prepare a liquid feed flavor composition.

A water-soluble feed perfume composition was prepared in the same manner as in Example 1 except that a water-insoluble sulfur-containing compound was used as the sulfur-containing compound and an emulsifier was added together.

Except for adding together the taste enhancing additives in the same manner as in Example 1 was prepared a liquid liquid flavoring composition for food.

Table 1

Unit: weight%			Example 1	Example 2	Example 3
solvent		Propylene glycol	20	-	32.5
		water	7	10	5
		glycerin	-	18	-
Sulfur-containing compounds	receptivity	sulfurol	18	10	10
		sulfuryl acetate	5	-	5
		dimethyl sulfide	2	-	One
		2,3-butanedithiol	10	5	5
	Water-insoluble	methyl diethyl sulfide	5	5	-
Nitrogen-containing compound		2-methoxy-3-methyl pyrazine	2	One	One
		2,3,5-trimethyl pyrazine	One	-	0.5
		2,5-dimethyl pyrazine	-	One	-
Emulsifier		Sucrose Fatty Acid Ester	20	-	-
Emulsifier		Polysorbate 80	-	20	-
Taste Enhancer Additives	Amino acid reactants	Beef flavor action	10	30	40

The fragrance composition prepared in Examples 1 to 3 all confirmed that when I roast meat I get fat odor.

In the case of the perfume composition of Example 3, it was found that by adding the amino acid reactant of beef flavor, it is more suitable to be applied to the feed of livestock which prefer meat flavor and meat flavor.

Claims

Sulfur-containing compound; Nitrogen-containing compounds; And flavoring composition for feed comprising a solvent.
The method of claim 1,

The sulfur-containing compound is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl sulfideide , Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2,3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulfide, Furfuryl methyl sulfide, Methyl A feed perfume composition, characterized in that one or more selected from the group consisting of ethyl sulfide, Methyl furfuryl disulfide, Methyl phenyl disulfide, Methyl propyl disulfide, Methyl sulfide, Methyl propyl sulfide and Thiomenthone.
The method of claim 1,

The nitrogen-containing compound is 2-Acetyl Pyrazine, 2-Methoxy Pyrazine, 2-Methoxy-3-Methyl Pyrazine, 5,6,7,8-Tetrahydro Quinoxaline, 2-Methoxy 3-Isobutyl Pyrazine, 2,3,5-Trimethyl Pyrazine, 2,5-Dimethyl Pyrazine, 2.6-Dimethyl Pyrazine, 2-Ethyl (5/6) -Methyl Pyrazine, 2-Ethyl Pyrazine, 2-Ethyl-3 (5/6) -Dimethyl Pyrazine, 2-Methoxy-3 / 5-Methyl Pyrazine, 2-Methoxy -3-Isopropyl Pyrazine, 2-Methyl Pyrazine, 2-Methyl-Thio-3.5 / 6-Methyl Pyrazine, 2-SEC-Butyl-3-Methoxy Pyrazine, 2-Ethoxy-3- metyl pyrazine, 3-Ethyl-2-methyl pyrazine, 2-Isopropyl-3-methyl pyrazine, 2.3-Diethyl pyrazine, 2-Isobutyl-3-methoxy pyrazine, 2.3-Dimethyl pyrazine, 2.3-Dimethyl-5-methyl pyrazine, 2 -Acetyl-3-methyl pyrazine, 2-Butyl-3-methyl pyrazine, Corylone pyrazine, 2-Methoxy-3-ethyl pyrazine, 2-sec-Butyl-3 (5/6) methoxy pyrazine, Trimethyl amine, Triethyl amine, Perfume composition for feed, characterized in that one or more selected from the group consisting of Cinnamon nitrile, Ethyl nitrile and Citronellyl nitrile water.
The method of claim 1,

A flavoring composition for feed further comprising a taste enhancing additive selected from the group consisting of amino acid reactants, meat extracts, sugar reactants and spices.
The method of claim 1,

The sulfur-containing compound is Sulfrol, Sulfuryl Acetate, Sulfuryl Butyrate, Sulfuryl Caprate, Sulfuryl Caproate, Sulfuryl Caprylate, Sulfuryl Propionate, Dimethyl Sulfide, Dimethyl Disulfide, Dimethyl Trisulfide, Allyl disulfide, Allyl methyl disulfide, Allyl methyl trisulfide, Allyl propyl sulfideide , Allyl methyl sulfide, Allyl propyl sulfide, Butyl sulfide, Methyl mercaptan, 2,3-Butanedithiol, Diallyl trisulfide, Diethyl disulfide, Diethyl sulfide, Furfuryl mercaptan, 2-Acetyl thiazole, Dipropyl disulfide, Ethyl propyl trisulfide, Furfuryl methyl sulfide, Methyl A feed perfume composition for feed, characterized in that one or two or more water-soluble sulfur compounds selected from the group consisting of furfuryl disulfide, Methyl phenyl disulfide, Methyl propyl disulfide, Methyl propyl sulfide and Thiomenthone.
The method of claim 1,

The sulfur-containing compound is a water-insoluble sulfur compound selected from Methyl ethyl sulfide, Methyl sulfide and mixtures thereof,

Fragrance composition for a feed further comprising an emulsifier.
In accordance with paragraph 1,

A sulfur-containing compound is a mixture of water-soluble sulfur-containing compounds and water-insoluble water-containing sulfur compounds.

A flavoring composition for feed, characterized in that it contains additional emulsifiers.
The method of claim 6,

The emulsifier is one selected from the group consisting of sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, polysorbate 20, polysorbate 60, polysorbate 80, sorbitan fatty acid ester, organic acid monoglycerite and lecithin Or flavoring composition for feed, characterized in that two or more kinds.
The method of claim 1,

The solvent is a flavoring composition for feed, characterized in that one or two or more selected from the group consisting of water, propylene glycol, fermented alcohol, glycerin, triacetin and vegetable oil and fat.
The method of claim 1,

20-40 wt% of sulfur compound;

1-5 weight% of nitrogen-containing compounds;

5-25 weight% of emulsifiers;

10 ~ 50% by weight of taste enhancer and additive;

Fragrance composition for feed comprising 20 to 35% by weight solvent.