DK152246B - PROCEDURE FOR THE MANUFACTURE OF FEEDING MATERIALS AND PRODUCTS MANUFACTURED BY THIS PROCEDURE - Google Patents
PROCEDURE FOR THE MANUFACTURE OF FEEDING MATERIALS AND PRODUCTS MANUFACTURED BY THIS PROCEDURE Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K10/00—Animal feeding-stuffs
- A23K10/20—Animal feeding-stuffs from material of animal origin
- A23K10/26—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin
- A23K10/28—Animal feeding-stuffs from material of animal origin from waste material, e.g. feathers, bones or skin from waste dairy products
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
Description
Opfindelsen angår en fremgangsmåde til fremstilling af fodermidler og de ved fremgangsmåden fremstillede produkter.The invention relates to a process for the preparation of feed materials and the products prepared by the process.
Forsyning af unge dyr og højtydende dyr med værdifuld æggehvide har man i dag ofte ikke sikkerhed for. Unge dyr ernæres normalt med modermælk. Ofte står modermælk dog ikke til rådighed, og derfor må der ved ernæring af unge dyr gribes til andre produkter.The supply of young animals and high-yielding animals with valuable egg whites is often unsafe today. Young animals are usually fed with breast milk. However, breast milk is often not available and therefore other products must be used when feeding young animals.
Hidtil er der i sådanne tilfælde i reglen blevet grebet til magermælkspulver, som er værdifuldt og på simpel måde kan bringes i en tør, holdbar form og ved genopløsning i vand giver rekonstitueret skummetmælk.So far, in such cases, as a rule, skimmed-milk powder has been used, which is valuable and can be simply put in a dry, durable form and by reconstitution in water gives reconstituted skim milk.
Fremstilling af skummetmælkspulver er dog på grund af stigningen i oliepriserne blevet meget dyr, således at anvendelsen af skummetmælkspulver som foderkomponent i mange tilfælde ikke mere er økonomisk. Skummetmælk anvendes i stigende grad også til menneske-ernæring, således at der også optræder en knaphed på skummetmælk. Også andre tidligere anvendte fodermidler er på grund af stigningen i energiomkostningerne blevet så dyre, at deres anvendelse ikke mere er økonomisk.However, due to the rise in oil prices, the production of skimmed milk powder has become very expensive, so that in many cases the use of skimmed milk powder is no longer economical. Skimmed milk is also increasingly used for human nutrition, so that there is also a shortage of skimmed milk. Other previously used feed materials have also become so expensive because of the increase in energy costs that their use is no longer economical.
I DE-OS 27 10 554 beskrives en fremgangsmåde til fremstilling af albuminholdige næringsmiddelblandinger, især en fodermiddelt i Isætning, ved hvilken der bruges blod i en brugsfærdig og købsfærdig form. Ifølge denne kendte fremgangsmåde bliver pH-værdien af et vandigt medium, som indeholder mindst 6% albumin, såsom blod eller valle, indstillet til en værdi på 9,6 - 12,5, og derefter opvarmes reaktionsblandingen, således at der dannes en gel, og gelen isoleres. Den derved fremkomne gel kan så anvendes som supplerende næringsstof til planter el- ler dyr. Den kan også tørres til et partikelformet produkt. Dette kendte fodermiddel har den ulempe, at det ikke accepteres af dyrene, da dets lugt er ubehagelig. Desuden er gelen ikke holdbar i lang tid, og fremstillingen af et partikelformet, fast produkt af gelen er forbundet med højt energiforbrug. Det gelagtige produkt kan ikke eller kun dårligt tørres til et pulverformet produkt.DE-OS 27 10 554 describes a process for the preparation of albumin-containing foodstuffs, in particular a feed ingredient in Insertion, in which blood is used in a ready-to-use and ready-to-use form. According to this known method, the pH of an aqueous medium containing at least 6% albumin, such as blood or whey, is adjusted to a value of 9.6 - 12.5, and then the reaction mixture is heated to form a gel. and the gel is isolated. The resulting gel can then be used as supplemental nutrient for plants or animals. It can also be dried to a particulate product. This known feed has the disadvantage of not being accepted by the animals as its odor is unpleasant. Furthermore, the gel is not durable for a long time and the preparation of a particulate solid product of the gel is associated with high energy consumption. The gel-like product cannot or only poorly dried to a powdered product.
Som det fremgår af DE-OS 27 10 554, side 5, er tørringen af blod, som i princippet egner sig godt som dyrefoder, forbundet med betydelige vanskeligheder, og ved den kendte fremgangsmåde til oparbejdning af blodet formindskes i mange tilfælde næringsstofferne, og der dannes blodæggehvide, som er ufordøjeligt for dyrene.As can be seen from DE-OS 27 10 554, page 5, the drying of blood, which is in principle well suited as animal feed, is associated with considerable difficulties, and in many cases the known process of blood work-up reduces the nutrients and blood egg white is formed which is indigestible to the animals.
I GB - A 1507380 beskrives en fremgangsmåde til fremstilling af æggehvideberigede koncentrater, ved hvilken man til flydende biprodukter fra mælkeproteinudvindingen sætter et æggehvideholdigt produkt, indstiller pH-værdien til maksimalt 6, omrører i 1 time, idet tilsætningen af det æggehvideholdige produkt sker i en sådan mængde, at der fås et tørstofindhold på maksimalt 65%, og man derpå fører produktet til dets endelige anvendelse eller tørrer det. Ved denne kendte fremgangsmåde anvendes som udgangsmateriale et produkt, der stadig indeholder størkningsdygtig mælkeæggehvide. Dette fremgår af krav 1, linie 20 og beskrivelsen, især side 1, linie 32 - 37, side 2, linie 52 - 54 og 62 - 65 og eksemplerne. Ved denne fremgangsmåde er det af væsentlig betydning, at udgangsmaterialet stadig indeholder størkningsdygtig æggehvide. Denne æggehvide udfældes og omhyller derved det vegetabilske og/el-ler mikrobielle protein, som normalt ikke accepteres af dyrene på grund af den dårlige smag.GB-A 1507380 describes a process for preparing egg white enriched concentrates in which, for liquid by-products of milk protein extraction, an egg white-containing product is set, the pH is set to a maximum of 6, stirred for 1 hour, with the addition of the egg white-containing product taking place in such quantity, a dry matter content of a maximum of 65% is obtained, and then the product is brought to its final use or dried. In this known process, as a starting material, a product still containing solidified milk egg white is used. This is apparent from claim 1, line 20 and the description, especially pages 1, lines 32 - 37, page 2, lines 52 - 54 and 62 - 65 and the examples. In this process, it is essential that the starting material still contains solidified egg white. This egg white precipitates and thereby envelops the vegetable and / or microbial protein that is not normally accepted by the animals due to the poor taste.
I US - A 2 251 334 beskrives en fremgangsmåde til fremstilling af en proteinholdig masse, ved hvilken der anvendes en vandig dispersion af mælkeprotein og dyreblod.US-A-2,251,334 discloses a process for preparing a proteinaceous mass using an aqueous dispersion of milk protein and animal blood.
Det er den foreliggende opfindelses opgave at tilvejebringe et fodermiddel, som' · er ækvivalent med det i dag anvendte fodermiddel, især skummetmælkspulveret, og som kan fremstilles på økonomisk måde. Især skal koncentratet kunne overføres til tør form ved kendte fremgangsmåder som sprøjtetørring i tårn eller ved valsetørring. Til koncentratet ifølge opfindelsen skal også anvendes produkter, der normalt kasseres, da de kun vanskeligt kan oparbejdes.It is the object of the present invention to provide a feedstuff which is equivalent to the feedstuff used today, especially the skim milk powder, and which can be economically prepared. In particular, it should be possible to transfer the concentrate to dry form by known methods such as spray drying in the tower or by roller drying. The concentrate according to the invention must also be used products which are normally discarded, since they can only be worked up difficult.
Opfindelsen angår en fremgangsmåde til fremstilling af fodermidler, som er ejendommelig ved, at man til flydende biprodukter fra mælkesukker-, mælkeproteinudvinding, omvendt osmose og/eller elektrodialyse i mælkeindustrien, enkeltvis eller i blanding, der har et tørstofindhold på 25 til 75 vægt%, sætter æggehvidehydrolysater, bearbejdet slagteriaffald, læderaffald, affald fra kød- og/eller fiskeindustrien, peptoner, produkter fra enkeltcelleproteiner eller autolyseret gær eller blandinger heraf, indstiller pH-værdien til en værdi på maksimalt 6, omrører intensivt i en periode på mindst en time, idet tilsætningen af det nævnte produkt sker i en sådan mængde, at der fås et tørstofindhold på maksimalt 65%, og at man derpå indstiller + pH-værdien af reaktionsmassen til 6,0 - 0,5 ved tilsætning af alkalilud eller ammoniak og derpå tørrer.BACKGROUND OF THE INVENTION 1. Field of the Invention The invention relates to a process for the preparation of feed materials which is characterized by the fact that in liquid by-products of milk sugar, milk protein extraction, reverse osmosis and / or electrodialysis in the milk industry, individually or in a mixture having a solids content of 25 to 75% by weight, sets egg white hydrolysates, processed slaughterhouse waste, leather waste, meat and / or fishery waste, peptones, single-cell protein products or autolysed yeast or mixtures thereof, sets the pH to a maximum of 6, stirs intensively for at least one hour, adding said product in such an amount as to obtain a dry matter content of a maximum of 65% and then setting the + pH of the reaction mass to 6.0 - 0.5 by the addition of alkali liquor or ammonia and then drying .
Ifølge opfindelsen anvendes flydende biprodukter fra mælkesukkerudvinding og mælkeproteinudvinding fra omvendt osmose og/eller elektrolyse, enkeltvis eller i blanding. Fortrinsvis anvendes sådanne biprodukter fra mælkeindustrien, som har en pH-værdi under 6,0. Man kan også anvende produkter, der har en lavere pH-værdi. Fortrinsvis ligger pH-værdien i området fra 4,0 til 6,0. Eksempler på sådanne biprodukter fra mælkeindustrien er permeater fra ultrafiltrering, såkaldt moderlud fra fremstilling af lactose, som dog har lave pH-vsrdier, samt valle og vallekoncentrater samt produkter fra elektrodialyse.According to the invention, liquid by-products of milk sugar extraction and milk protein extraction from reverse osmosis and / or electrolysis are used individually or in admixture. Preferably, such by-products from the dairy industry having a pH below 6.0 are used. Products that have a lower pH value can also be used. Preferably, the pH is in the range of 4.0 to 6.0. Examples of such by-products from the dairy industry are ultrafiltration permeates, so-called mother liquors from the manufacture of lactose, which, however, have low pH values, as well as whey and whey concentrates as well as products from electrodialysis.
Mælkebiprodukterne indeholder 25 - 75% tørstof og fortrinsvis et restindhold af lactose, organiske syrer og mineralstoffer og også restmælkeæggehvide. Man anvender fortrinsvis biprodukter, der indeholder restmælkeæggehvide.The dairy by-products contain 25 - 75% dry matter and preferably a residual content of lactose, organic acids and minerals and also residual milk egg white. By-products containing residual milk egg white are preferably used.
Til mælkebiprodukterne eller mælkekoblingsprodukterne sætter man æggehvidehydrolysater, bearbejdet slagteaffald, læderaffald, affald fra kød- og fiskeindustrien, peptoner, der ligeledes foreligger i flydende form, kunstigt dyrket enkeltcelleprotein, der ligeledes kan anvendes i koncentreret flydende form eller som tørstof, eller auto lyseret gær eller blandinger af disse forbindelser.For the milk by-products or milk coupling products are added egg white hydrolysates, processed offal, leather waste, meat and fish industry wastes, peptones which are also in liquid form, artificially grown single cell protein that can also be used in concentrated liquid light or as dry liquid or as dry liquid mixtures of these compounds.
Hydrolysater til fremgangsmåden er fortrinsvis produkter fra spaltning af protein ned til dets aminosyrebygningssten, idet spaltningen efter ønske kan ske med syrer, baser eller enzymatisk. Sådanne hydrolysater kan i dag fås i handelen.Hydrolyzates for the process are preferably products of cleavage of protein down to its amino acid building blocks, the cleavage, if desired, can be done with acids, bases or enzymatic. Such hydrolysates are commercially available today.
Peptoner er højere og indtil høj-molekylære, men vandopløselige spaltningsprodukter af æggehvide, hvori kun en mindre del af de høj-molekylære proteinudgangsstoffer, forsåvidt angår antallet af peptidbindingerne, er blevet opløst. Ingen af stofferne koagulerer, hvilket er væsentligt for anvendelsen af slutproduktet, da slutprodukterne skal være mere eller mindre vandopløselige og ikke danne noget bundfald. Produktet ifølge opfindelsen tilfredsstiller disse krav.Peptons are higher and up to high-molecular but water-soluble cleavage products of egg white, in which only a minor part of the high-molecular protein starting materials, as far as the number of peptide bonds, has been dissolved. None of the substances coagulate, which is essential for the use of the final product, since the final products must be more or less water-soluble and not precipitate. The product of the invention satisfies these requirements.
Koblingsproduktet fra mælkeindustrien, for eksempel permeat-koncentratet, anbringes i en reaktor, og derefter tilsættes den beregnede mængde æggehvideholdigt produkt, såsom blod eller hydrolysat eller enkeltcelleprotein etc. eller blandinger deraf. Tilsætningen sker under intensiv omrøring, idet pH-værdien samtidig reguleres således, at pH-værdien ikke overstiger en værdi på 6,0.The coupling product from the dairy industry, for example, the permeate concentrate, is placed in a reactor and then the calculated amount of egg white containing product such as blood or hydrolyzate or single cell protein etc. or mixtures thereof is added. The addition takes place under intensive stirring, while at the same time adjusting the pH so that the pH does not exceed a value of 6.0.
Reaktionsblandingen omrøres intensivt i en reaktionstid på mindst 60 minutter, idet pH-værdien overvåges. Reaktionstiden må være mindst 60 minutter, men den kan også være fle- re timer. pH-værdien bliver eventuelt pufret ved tilsætning af alkali, såsom natrium- og/eller kalilud, calcium- og/eller magniumoxid eller med ammoniak, til en værdi i området fra 4 til 6, fortrinsvis 5 - 5,8.The reaction mixture is stirred intensively for a reaction time of at least 60 minutes, monitoring the pH. The reaction time must be at least 60 minutes, but it can also be several hours. The pH is optionally buffered by the addition of alkali, such as sodium and / or potassium liquor, calcium and / or magnesium oxide or with ammonia, to a value in the range of 4 to 6, preferably 5 to 5.8.
Reaktionstemperaturen er ikke af afgørende betydning. I almindelighed arbejder man ved stuetemperatur. Man kan dog også arbejde ved let forhøjet temperatur eller ved temperaturer under stuetemperatur. Temperaturer i området fra 5 til 50°C kan anvendes.The reaction temperature is not crucial. In general, one works at room temperature. However, one can also work at slightly elevated temperatures or at temperatures below room temperature. Temperatures in the range of 5 to 50 ° C can be used.
Ifølge en foretrukken udførelsesform sætter man til den ovenfor fremkomne blanding endvidere kulhydrater og/eller gummier. Som kulhydrater tilsættes fortrinsvis kartoffelprodukter, såsom kartoffelstivelse, kartoffelmel, kartoffelflager, kartof-felskræl-affald eller hele kartofler, mel af kornsorter og kornsortbiprodukter, for eksempel af ris, majs, byg, hvede, havre, rug, hirse, brødaffald såsom knskbrødsbrud, celluloser såsom cellulose og hemicellulose. Eksempler på gummier, der også delvis betegnes som harpikser, er gummi arabicum, kirsebærgummi, gummi Caroides, gummi Asa Goetida, gummi Benzoe Siam, gummi Copal, gummi Elemi, gummi Galbanum, gummi Guajaci, gummi Gutti, gummi Kino, gummi Mastix, gummi Myrrhae, gummi Olibanum, gummi Opoponax, gummi Sandaracae, gummi Sanguis Dra-conis og gummi Styrax. Kulhydraterne eller gummierne anvendes i en mængde på 0 til 15 vægtdele, fortrinsvis 3-8 vægtdele, som tørstof, beregnet på 100 vægtdele tørstof. Kulhydraterne eller gummierne sættes til reaktionsmassen ved en réak-tionstemperatur inden for det ovennævnte område og under omrøring. Tilsætningen af kulhydrater og/eller gummier sker fortrinsvis, når man ved den ovennævnte fremgangsmåde får reaktionsprodukter med et tørstofindhold i det nedre område.According to a preferred embodiment, carbohydrates and / or gums are added to the mixture obtained above. As carbohydrates, potato products such as potato starch, potato flour, potato flakes, potato peel or whole potatoes, flour of cereals and cereal by-products, for example of rice, corn, barley, wheat, oats, rye, millet, bread waste such as crustaceans, cellulose, cellulose, are preferably added. such as cellulose and hemicellulose. Examples of rubbers also partially referred to as resins are rubber arabic, cherry rubber, rubber Caroides, rubber Asa Goetida, rubber Benzoe Siam, rubber copal, rubber Elemi, rubber Galbanum, rubber Guajaci, rubber rubber, rubber, rubber, rubber Myrrhae, rubber Olibanum, rubber Opoponax, rubber Sandaracae, rubber Sanguis Dra-conis and rubber Styrax. The carbohydrates or gums are used in an amount of 0 to 15 parts by weight, preferably 3-8 parts by weight, as dry matter, calculated on 100 parts by weight of dry matter. The carbohydrates or gums are added to the reaction mass at a reaction temperature within the above range and with stirring. The addition of carbohydrates and / or gums is preferably effected when, in the above process, reaction products having a dry matter content in the lower region are obtained.
Efter endt røretid kan den flydende reaktionsblanding, hvis det er nødvendigt, inddampes ved destillation, fortrinsvis destillation i vakuum, og bibringes et tørstofindhold på 35 - 55% tørstof. Reaktionsblandingen kan dog også overføres til en tør,fast form via sædvanlige tørreapparater, såsom et tårn eller en valse. Til den endelige tørring står to fremgangsmåder til rådighed? for det første sprøjtning i luftformigt medium (tårntørring) og for det andet anvendelse af konvektionstørreapparater (valsetørring).At the end of the stirring time, the liquid reaction mixture can be evaporated, if necessary, by distillation, preferably distillation in vacuo, and imparted a dry solids content of 35-55% solids. However, the reaction mixture can also be transferred to a dry, solid form via conventional dryers, such as a tower or roller. For the final drying, are two methods available? firstly, spraying in gaseous medium (tower drying) and secondly using convection dryers (roll drying).
Sprøjtetørring foretrækkes til produkter, om hvilke det ønskes, at de er rekonstituerbare og efter tørring og opløsning i vand danner bundfaldsfrie dispersioner. Dette opnås, når, ved passende forbehandling, også askebestanddelene er omdannet til sure, vandopløselige salte.Spray drying is preferred for products which are desired to be reconstitutable and after drying and dissolving in water form precipitate-free dispersions. This is achieved when, by appropriate pretreatment, the ash components are also converted into acidic, water-soluble salts.
Valsetørring foretrækkes til produkter, der ikke igen skal opløses, men hvor en tør anvendelse kommer på tale. Eventuelt kan det tørrede produkt granuleres eller formales eller presses til piller.Roll drying is preferred for products that do not need to be dissolved again, but where a dry application is involved. Optionally, the dried product may be granulated or ground or pressed into pellets.
Efter afslutning af fremgangsmåden fås overraskende slutprodukter, der kan anvendes som værdifulde æggehvideprodukter i fodermidler, især som mælkeerstatning.Upon completion of the process, surprising end products are obtained which can be used as valuable egg white products in feed materials, especially as milk substitutes.
Overraskende er produkterne ikke mere hygroskopiske, de har en god smag og et hvidt til gulligt udseende, og de er opløselige i vand, praktisk taget uden at danne bundfald.Surprisingly, the products are no longer hygroscopic, they have a good taste and a white to yellowish appearance, and they are soluble in water, practically without forming a precipitate.
Produkterne ifølge opfindelsen er derfor fordelagtige sammenlignet med de produkter, som man får af de enkelte komponenter, for eksempel sammenlignet med blodmel, tørret hydrolysat, tørmælksprodukter (neutraliseret surmælkspulver og delvis af-sukret vallepulver) etc.The products according to the invention are therefore advantageous compared with the products obtained from the individual components, for example compared to blood meal, dried hydrolyzate, dry milk products (neutralized sour milk powder and partially sugared whey powder) etc.
I følgende tabel I er anført sammensætningerne af nogle ved fremgangsmåden ifølge opfindelsen anvendte komponenter.The following Table I lists the compositions of some components used in the process of the invention.
_Sammensætning af biprodukter fra mælkeindustrien og af de æggehvideholdige produkter_ Composition of by-products of the dairy industry and of the egg white products
Art af produkt Sammensætning af tørmasse _Tørmasse i væske-% RP-% a) Aske-% Lactose-% Andre stofferNature of product Composition of dry mass _ Dry mass in liquid% RP% a) Ash% Lactose% Other substances
Remanens fra lactose- fremstilling 30-60 15— 25 10-25 30—50 2-25Residue from Lactose Preparation 30-60 15-25 25-25 30-50 2-25
Remanens fra ultrafiltrering 5-25 (permeat) 30-50 5- 10 3-15 70-90 0-10Residue from ultrafiltration 5-25 (permeate) 30-50 5- 10 3-15 70-90 0-10
Filtrat fra ultrafiltrering 15-35 35- 80 0- 5 10-50 0- 5Filtrate from ultrafiltration 15-35 35-80 0-5 5 10-50 0-5
Andre remanenser 5-35 5- 15 5-30 5-40 0-35Other residues 5-35 5- 15 5-30 5-40 0-35
Dyrisk blod 15-25 75- 95 0- 5Animal blood 15-25 75- 95 0-5
Oparbejdet dyrisk æggehvide 45-75 80-100 0- 8Processed animal egg white 45-75 80-100 0- 8
Peptoner 35-95 75-100 0-15 i-3 >Peptons 35-95 75-100 0-15 i-3>
Enkeltcelleæggehvide 50-95 50- 80 2-15 wSingle cell egg white 50-95 50- 80 2-15 w
Hyarolysater 35-75 75- 95 2-15 171Hyarolysates 35-75 75- 95 2-15 171
HH
• a) RP = restprotein• a) RP = residual protein
Af tabellen vil det ses, at man ved blanding af passende bestanddele kan fremstille koncentrater med ønsket æggehvideindhold. Ifølge opfindelsen har det overraskende vist sig, at det gunstigste område med hensyn til den teknisk praktiske fremstilling af det våde materiale ligger i et bestemt område. Det er nødvendigt at anvende mælkebiproduktet og det flydende eller faste, æggehvideholdige produkt i bestemte mængdeforhold, for at man kan få et produkt, som har de ønskede egenskaber.From the table, it will be seen that by mixing suitable ingredients, concentrates with desired egg white content can be prepared. According to the invention, it has surprisingly been found that the most advantageous area for the technically practical preparation of the wet material lies in a particular area. It is necessary to use the milk by-product and the liquid or solid egg-white product in certain proportions in order to obtain a product having the desired properties.
De to væsentlige komponenter anvendes således, at man får et slutprodukt, der, beregnet på tørmasse, har 1) et æggehvideindhold, beregnet på den tørre masse i slutproduktet, på 25 - 60%, fortrinsvis 28 - 55% og især 30 - 55%, og 2) et lactoseindhold, inklusive kulhydratandelene i tørstoffet i slutproduktet, på 15 - 45%, fortrinsvis 20 - 40% og især 22,5 - 37,5%.The two essential components are used so as to obtain a final product which, on dry mass, has 1) an egg white content, based on the dry mass of the final product, of 25-60%, preferably 28-55% and especially 30-55%. and 2) a lactose content, including the carbohydrate proportions of the dry matter in the final product, of 15 - 45%, preferably 20 - 40% and especially 22.5 - 37.5%.
Ved fremgangsmåden ifølge opfindelsen kan man også tilsætte andre stoffer, som er fodermidler,- til reaktionsblandingen. .. Dette kan især - anbefales,- når-man har et produkt, der dårligt lader sig tørre.In the process according to the invention, other substances which are feed materials can also be added to the reaction mixture. .. This is especially - recommended - when you have a product that is poorly dry.
I praksis har det vist sig hensigtsmæssigt, inden for den samlede mængde æggehvide på 100%, at dække mindst 35 - 50% med æggehvide fra mælkebiprodukter og fra 50 til maksimalt 65% af æggehviden med de æggehviderige produkter. Derved kan de udmærkede funktionelle egenskaber af den naturlige mælkeæggehvide tjene til understøttelse af den tekniske proces ved sluttørringen og samtidig tjene til at forøge næringsværdien af slutproduktet.In practice, it has proved appropriate, within the total quantity of egg white, to cover at least 35 - 50% with egg white from milk by-products and from 50 to a maximum of 65% of egg white with the egg white products. Thereby, the excellent functional properties of the natural milk egg white can serve to support the technical process of the final drying and at the same time serve to increase the nutritional value of the final product.
Ifølge opfindelsen fremstilles fortrinsvis et æggehvide-beriget koncentrat, som, beregnet på 100 dele tørstof, indeholder 35 - 85 vægt%, fortrinsvis 55 - 85 vægt%, især 65 - 85 vægt% fast stof, der stammer fra det flydende biprodukt fra mælkesukker-, mælkeproteinudvinding og/eller elektrodialyse, og 5 - 65 vægt%, fortrinsvis 5-45 vægt%, og især 5-25 vægt% fast stof, der stammer fra det ægge-hvideholdige produkt. Det æggehvideberigede koncentrat ifølge opfindelsen kan endvidere indeholde 0-15 vægt%, fortrinsvis 3-8 vægt% fast stof, der stammer fra kulhydraterne og/eller gummierne, og 0 - 10 vægt% tilsætningsstoffer, som Sædvanligvis anvendes i fodermidler. Sådanne tilsætningsstoffer er for eksempel konserveringsmidler, farvestoffer, aromastoffer, sødestoffer, mineraler, sporstoffer, aminosyrer, farmaceutika, især antibiotika, og/eller lignende.Preferably, according to the invention, an egg white enriched concentrate is prepared which, based on 100 parts of dry matter, contains 35-85% by weight, preferably 55-85% by weight, in particular 65-85% by weight, from the liquid by-product of milk sugar. , milk protein extraction and / or electrodialysis, and 5 - 65% by weight, preferably 5-45% by weight, and most preferably 5-25% by weight, solid originating from the egg white-containing product. The egg white enriched concentrate of the invention may further contain 0-15 wt%, preferably 3-8 wt% solids derived from the carbohydrates and / or gums, and 0-10 wt% additives commonly used in feed materials. Such additives are, for example, preservatives, dyes, flavors, sweeteners, minerals, trace elements, amino acids, pharmaceuticals, especially antibiotics, and / or the like.
I det følgende anføres nogle produktformer for æggehvidekoncentrater.The following are some product types for egg white concentrates.
Produktsammensætning for æggehvidekoncentrat;Product composition for egg white concentrate;
Komponenter Dele i %, beregnet på tørstof (RP%/TS)_Sprøjtetørring_ValsetørringComponents Parts in%, calculated on dry matter (RP% / TS) _Spray drying_Roll drying
Eksempel A.Example A.
Remanens fra lactose- fremstilling (20) 83 78Residue from Lactose Preparation (20) 83 78
Oparbejdet dyrisk æggehvide og/eller peptoner, og/eller hydrolysater (95) 17 17Processed animal egg white and / or peptones, and / or hydrolysates (95) 17 17
Guar/johannesbrød og/eller alpha-cellulose, og/eller udblødt mel/stivelser (-) _5 100 100 = RP - 31 - 33% /Guar / locust and / or alpha-cellulose, and / or soaked flour / starches (-) _5 100 100 = RP - 31 - 33% /
Komponenter Dele i ¾, béifégftét på t^iStflf (RP%/TS)_Sprøjtetørring_ValsetørringComponents Parts in ¾, bifeggftét of t ^ iStflf (RP% / TS) _Spray Drying_Roller Drying
Eksempel B.Example B.
Remanens fra lactose (20) 65 60Residue from lactose (20) 65 60
Dyrisk blod (80) og/eller enkeltcelleæggehvide (75) 35 35Animal blood (80) and / or single cell egg white (75) 35 35
Guar/johannesbrød og/eller alpha-cellulose, og/eller udblødt mel/stivelser _5 100 100 = RP = 38 - 40%Guar / locust and / or alpha-cellulose, and / or soaked flour / starches _ 5 100 100 = RP = 38 - 40%
Eksempel C.Example C.
Blanding af remanens fra lactose og/eller filtrat, og/eller permeat (0 15) 75 75Mixture of residue from lactose and / or filtrate, and / or permeate (0 15) 75 75
Blanding af dyrisk blod og/eller hydrolysat, og/eller pepton (0 75) 25 17Mixture of animal blood and / or hydrolyzate, and / or peptone (0 75) 25 17
Guar/johannesbrød og/eller alpha-cellulose, og/eller udblødt mel _8 100 100 = RP = 25 - 30%Guar / locust and / or alpha-cellulose and / or soaked flour _8 100 100 = RP = 25 - 30%
Eksempel D.Example D.
Remanens fra lactose- fremstilling (20) 50 45Residue from Lactose Preparation (20) 50 45
Filtrat fra ultrafiltrering (65) 20 20Ultrafiltration filtrate (65) 20 20
Hydrolysat (85) 20 10Hydrolyzate (85) 20 10
Peptoner og/eller oparbejdet dyrisk æggehvide (100) 10 15Peptones and / or reprocessed animal egg white (100) 10 15
Guar/johannesbrød og/eller alpha-cellulose _10 100 100 = RP = 50 - 46,5%Guar / locust and / or alpha cellulose _10 100 100 = RP = 50 - 46.5%
Komponenter Dele i %,beregnet på tørstof (RP%/TS)_ Sprø j tetørring_ValsetørringComponents Parts in%, calculated on dry matter (RP% / TS) _ Spray drying_ Roll drying
Eksempel E.Example E.
Permeat (8) 50 45Permeate (8) 50 45
Remanens fra lactose (20) 30 30Residue from lactose (20) 30 30
Hydrolysat 20 20Hydrolyzate 20
Udblødt mel og/eller kartoffelflager (10) _5 100 100 = RP = 30 - 35%Soaked flour and / or potato flakes (10) _5 100 100 = RP = 30 - 35%
De følgende eksempler belyser opfindelsen.The following examples illustrate the invention.
Almen udførelse af fremgangsmåden.General execution of the procedure.
I en reaktor anbringer man først mælkebiproduktet ved stuetemperatur. Derefter tilsættes den beregnede mængde æggehviderige produkt under omrøring. Samtidig bestemmes pH-værdien.In a reactor, the milk by-product is first placed at room temperature. Then the calculated amount of egg white product is added with stirring. At the same time, the pH is determined.
Man omrører mindst en time, idet pH-værdien måles konstant og eventuelt forhøjes ved tilsætning af natriumhydroxid.Stir for at least one hour, the pH being constantly measured and possibly raised by the addition of sodium hydroxide.
Det fremkomne slutprodukt kan anvendes direkte eller kan tørres .The resulting final product can be used directly or can be dried.
I følgende tabel II er eksemplerne 1, 2, 3 og 4 sammenfattet tabellarisk.In the following Table II, Examples 1, 2, 3 and 4 are summarized tabular.
I Tørstoffet:In the solids:
Eksem- Masse Vægt Tørstof Protein Aske Restvand pel_Procestrin_1_kg_pH kg_%= kg_%= kg %= kg 1 Indfyldning: Koncentrat fra lactose- fremstilling, 35%-ig, 20-21% råprotein 10.000 11.500 4,2 4.025 825 965 -Eczema Mass Weight Solids Protein Ash Residual pel_Procestrin_1_kg_pH kg _% = kg _% = kg% = kg 1 Filling: Concentrate from lactose production, 35%, 20-21% crude protein 10,000 11,500 4.2 4,025 825 965 -
Tilsætning: Dyreblod, flydende, 20%-ig 12.950 13.500 6,2 2.700 2.215 105Addition: Animal blood, liquid, 20% - 12,950 13,500 6.2 2,700 2,215 105
Blanding, koncentreringMixing, concentrating
Koncentrat, 50%-ig, 6.725 3.040 1.070 mulig scm slutprodukt 11.200 13.450 6.725 Tørring scm slutprodukt 7.080 5,8 6.725 43% 15% 4-5%Concentrate, 50%, 6.725 3.040 1.070 possible scm final product 11.200 13.450 6.725 Drying scm final product 7.080 5.8 6.725 43% 15% 4-5%
MM
I II I
2 Indfyldning: Koncentrat fra ultrafiltrering, 30%-ig, ^ 10% råprotein (penæat) 1.000 11.200 5,5 3.360 335 2002 Filling: Ultrafiltration Concentrate, 30% -ig, ^ 10% Crude Protein (Penetate) 1,000 11,200 5.5 3,360 335 200
Ti lssstruno" z Hydrolysat / psptoriGr ψ flydende, 70%-ig = 70% råprotein 975 1.215 6,2 850 850 -Ten fluid struno z Hydrolyzate / psptoriGr liquid, 70% -ig = 70% crude protein 975 1,215 6.2 850 850 -
Blanding, henstand, tørring =1.185 200 - Tørring scm slutprodukt 4.430 5,8 4.210 28% 4,8% 4-5% (fortsættes) TABEL II (fortsat) I tørstoffet:Mixture, standing, drying = 1,185,200 - Drying with final product 4,430 5,8 4,210 28% 4,8% 4-5% (continued) TABLE II (continued) In the dry matter:
Eksem- Masse Vægt Tørstof Protein Aske Restvand pel_Procestrin_1_kg_pH kg_%= kg_%= kg %= kg 3 Indfyldning: > Koncentrat fra koblingsproduktblanding, 25%-ig, 15% råprotein (moderlud, saltvand ED, sur valle) 10.000 11.000 4,8 2.750 410 550 -Eczema - Mass Weight Dry matter Protein Ash Residual water pel_Procestrin_1_kg_pH kg _% = kg _% = kg% = kg 3 Filling:> Concentrate from coupling product mixture, 25% -ig, 15% crude protein (mother liquor, saline ED, sour whey) 10,000 11,000 4.8 2.750 410 550 -
Tilsætning: Enkel tcelleproteiner, tør, 70% protein, 10% vand 2.050 1.850 6,5 1.850 1.435 125 -Addition: Simple cell proteins, dry, 70% protein, 10% water 2,050 1,850 6,5 1,850 1,435 125 -
Blanding, henstand, tørring =4.600 =1.845 =675 Tørring som slutprodukt 4.845 5,7 4.600 40% 14-15% 4-5% 4 Indfyldning: Koncentrat som under eksempel 1 10.000 11.500 4,2 4.025 825 065 -Mixture, stand, drying = 4,600 = 1,845 = 675 Drying as final product 4,845 5,7 4,600 40% 14-15% 4-5% 4 Filling: Concentrate as in Example 1 10,000 11,500 4.2 4,025 825 065 -
Tilsætning: Dyreblod scm under eksempel 1 5.000 6,2 1.000 800 45Addition: Animal blood scm under example 1 5,000 6.2 1,000 800 45
Hydrolysat, peptoner som under eksempel 2 975 1.215 6,2 850 850 -Hydrolyzate, peptones as in Example 2 975 1,215 6.2 850 850 -
Enkeltcelleproteiner scm under eksempel 3 360 6,5 325 250 20 -Single cell proteins scm under Example 3 360 6.5 325 250 20 -
Claims (6)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19803046511 DE3046511A1 (en) | 1980-12-10 | 1980-12-10 | METHOD FOR PRODUCING CONCENTRATES CONTAINED IN PROTEINS, CONCENTRATES CONTAINED IN PROTEINS AND THEIR USE |
DE3046511 | 1980-12-10 |
Publications (3)
Publication Number | Publication Date |
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DK516181A DK516181A (en) | 1982-06-11 |
DK152246B true DK152246B (en) | 1988-02-15 |
DK152246C DK152246C (en) | 1988-07-25 |
Family
ID=6118795
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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DK516181A DK152246C (en) | 1980-12-10 | 1981-11-20 | PROCEDURE FOR THE MANUFACTURE OF FEEDING MATERIALS AND PRODUCTS MANUFACTURED BY THIS PROCEDURE |
Country Status (5)
Country | Link |
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EP (1) | EP0055805B1 (en) |
AT (1) | ATE14270T1 (en) |
DE (2) | DE3046511A1 (en) |
DK (1) | DK152246C (en) |
IE (1) | IE51921B1 (en) |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2251334A (en) * | 1939-02-06 | 1941-08-05 | Griffith Laboratories | Protein composition of matter |
DE1492803A1 (en) * | 1965-02-22 | 1969-05-22 | Molkerei J A Meggle | Process for obtaining the casein fraction from milk with simultaneous production of a whey suitable for the production of milk sugar and food and feed |
FR1531378A (en) * | 1966-12-02 | 1968-07-05 | Boisserie S A | New food manufacturing process |
NL6907809A (en) * | 1968-05-21 | 1969-11-25 | ||
DE2205105A1 (en) * | 1972-02-03 | 1973-08-09 | Mayer & Co Inc O | Proteinaceous foodstuff - contg whey proteins and collagen hydrolysate |
DE2439652A1 (en) * | 1974-08-19 | 1976-03-04 | Meggle Milchind Gmbh & Co | Utilising regeneration fluids of ion exchangers - used in processing milk derivs., esp. whey, for food and fodder prodn |
DK392776A (en) * | 1976-09-01 | 1977-03-02 | Aarhus Oliefabrik As | PROCEDURE FOR THE PREPARATION OF FEEDS CONTAINING COAGULARABLE MILK PROTEINS AND PROTEINS OF VEGETABLE OR MICROBIAL ORIGIN |
-
1980
- 1980-12-10 DE DE19803046511 patent/DE3046511A1/en not_active Withdrawn
-
1981
- 1981-10-23 EP EP81108776A patent/EP0055805B1/en not_active Expired
- 1981-10-23 DE DE8181108776T patent/DE3171423D1/en not_active Expired
- 1981-10-23 AT AT81108776T patent/ATE14270T1/en not_active IP Right Cessation
- 1981-11-19 IE IE2712/81A patent/IE51921B1/en unknown
- 1981-11-20 DK DK516181A patent/DK152246C/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
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DE3171423D1 (en) | 1985-08-22 |
DK152246C (en) | 1988-07-25 |
IE812712L (en) | 1982-06-10 |
EP0055805A3 (en) | 1982-08-11 |
EP0055805B1 (en) | 1985-07-17 |
DE3046511A1 (en) | 1982-06-16 |
DK516181A (en) | 1982-06-11 |
EP0055805A2 (en) | 1982-07-14 |
ATE14270T1 (en) | 1985-08-15 |
IE51921B1 (en) | 1987-04-29 |
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