JPH02501705A - Fermentation methods for preserving feed - Google Patents
Fermentation methods for preserving feedInfo
- Publication number
- JPH02501705A JPH02501705A JP63500564A JP50056488A JPH02501705A JP H02501705 A JPH02501705 A JP H02501705A JP 63500564 A JP63500564 A JP 63500564A JP 50056488 A JP50056488 A JP 50056488A JP H02501705 A JPH02501705 A JP H02501705A
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- feed
- amylase
- added
- fermentation
- lactone
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
- A23K30/10—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder
- A23K30/15—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
- A23K30/10—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder
- A23K30/15—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging
- A23K30/18—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging using microorganisms or enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y111/00—Oxidoreductases acting on a peroxide as acceptor (1.11)
- C12Y111/01—Peroxidases (1.11.1)
- C12Y111/01007—Peroxidase (1.11.1.7), i.e. horseradish-peroxidase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
- C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01001—Alpha-amylase (3.2.1.1)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01002—Beta-amylase (3.2.1.2)
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
Abstract
(57)【要約】本公報は電子出願前の出願データであるため要約のデータは記録されません。 (57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】 ５・ゝ０ るための 酵 ２ 本発明は、乳酸産生バクテリアによって蛋白質飼料を保存するための発酵方法に 関する。[Detailed description of the invention] 5. Fermentation for ゝ0 2 The present invention provides a fermentation method for preserving protein feed by lactic acid producing bacteria. related.
本発明は、更に、乳酸産生バクテリアによって蛋白質飼料を保存するための添加 剤に関する。The invention further provides for the addition of lactic acid-producing bacteria to preserve protein feed. Regarding drugs.
現在、魚肉、魚屑内、畜殺肩肉等のような蛋白質飼料は、主として、酸性化、冷 蔵、乾燥及び発酵によって保存されている。Currently, protein feeds such as fish meat, fish scraps, slaughtered shoulder meat, etc. are mainly processed by acidification and cooling. It is preserved by storage, drying and fermentation.
冷蔵、特に低温冷凍は高価な装置とエネルギーコストがかかる。しかしながら、 例えば飼料を解凍した後に用いる場合には飼料の腐敗の防止がなされない。Refrigeration, especially low-temperature freezing, requires expensive equipment and energy costs. however, For example, if the feed is used after being thawed, the feed is not prevented from spoiling.
乾燥もまた同様に高いエネルギーコストがかかる。Drying also has high energy costs.
更に、飼料を用いる際の価値が、乾燥中に飼料原料物質中に起こる変化のために 損なわれる。In addition, the value of using feedstuffs is limited due to the changes that occur in the feedstuff materials during drying. be damaged.
発酵保存方法は、乳酸産生バクテリアを、それらが、飼料原料物質中に含まれて いるか又はそれに加える炭水化物から乳酸を産生ずるような方法で用いることに 基いている０発酵に関して用いられる原料物質。Fermentation preservation methods protect lactic acid-producing bacteria from their presence in feed ingredients. used in such a way as to produce lactic acid from carbohydrates added to or added to it. Raw materials used in connection with the underlying 0 fermentation.
局所的な条件及び温度並びに発酵装置によって、不適当な発酵及び生成物の腐敗 といった形態の問題点が生じる。不適当な発酵は、乳酸発酵の反応が正しく行な われないか、あるいは不適当な有機物が優勢を占め。Improper fermentation and product spoilage due to local conditions and temperatures and fermentation equipment Problems arise in the form of: Improper fermentation is caused by the lactic acid fermentation reaction being carried out correctly. unsuitable organic matter predominates.
このために原料物質の腐敗か起こるためである。Because of this, spoilage of the raw material occurs.
本発明の目的は、発酵保存方法に関して発生する上記記載の欠点を排除し、飼料 の発酵が従来のものよりもより確実に行なわれ、不適当な発酵が起こる場合が従 来のものよりも少なく、最良の結果が得られる、即ち飼料の腐敗が起こらないよ うな、蛋白質飼料を保存するための新規な発酵方法を提供することである。The object of the present invention is to eliminate the above-mentioned drawbacks occurring with fermentation preservation methods and to Fermentation is more reliable than with conventional methods, and cases of improper fermentation are avoided. less than the conventional one, giving the best results, i.e. no feed spoilage. The purpose of the present invention is to provide a new fermentation method for preserving protein feed.
更に、本発明の目的は、発酵が従来のものよりもより速やかにかつより効率的に 開始し行なわれるような、蛋白質飼料を保存するための新規な発酵方法を提供す ることである。Furthermore, it is an object of the present invention to make fermentation faster and more efficient than before. To provide a novel fermentation method for preserving protein feed, such as Is Rukoto.
更に、本発明の目的は、発酵が従来のものよりもより有利にかつより確実に行な われるように蛋白質飼料原料物質に加えられる添加剤を提供することである。Furthermore, it is an object of the present invention to make fermentation more advantageous and more reliable than before. It is an object of the present invention to provide an additive that can be added to a protein feed ingredient material so as to be used in a protein feed material.
本発明の特徴に関しては、特許請求の範囲を参照のこと。Regarding the features of the invention, please refer to the claims.
本発明は、主として動物性の飼料原料物質、即ち、主として動物性蛋白質を含む 原料物質を発酵させるための方法に関する。従来あった方法のほとんどは、植物 性原料物質の乳酸発酵に関するものである１発酵は、動物性の生成物中において は、植物性の生成物中とは異なる方法で進行する。The present invention mainly comprises animal feed material, i.e. mainly animal protein. The present invention relates to a method for fermenting raw materials. Most of the conventional methods are based on plants. 1 Fermentation, which concerns the lactic acid fermentation of raw materials, is proceeds in a different manner than in vegetable products.
本発明は、乳酸発酵に関して、グルコノ−δ−ラクトン及び炭水化物分解・酸素 除去酵素を用いることに基いている。グルコノ−δ−ラクトンの作用によって、 不適当な有機物の成長を阻害する、即ち、不適当な有機物が原料物質混合物中に おいて優勢を占め得ないようにし、不適当な発酵及び生成物の腐敗を防止するの に十二分に蛋白質飼料原料物質のｐＨを速やかにかつ効率的に低くすることがで きる。The present invention relates to lactic acid fermentation, glucono-δ-lactone and carbohydrate decomposition/oxygen It is based on the use of removal enzymes. By the action of glucono-δ-lactone, inhibiting the growth of unsuitable organic matter, i.e. unsuitable organic matter is present in the raw material mixture; to prevent improper fermentation and spoilage of the product. It is possible to quickly and efficiently lower the pH of protein feed raw materials. Wear.
炭水化物分解酵素の作用によって、炭水化物、例えば澱粉の、単糖類及び三糖類 への分解が増加し、その炭素源としてそれらを用いた乳酸菌の成長が増強される 。Carbohydrates, such as starch, monosaccharides and trisaccharides, by the action of carbohydrate-degrading enzymes The growth of lactic acid bacteria using them as their carbon source is enhanced. .
蛋白質飼料を保存するための本発明添加剤は、かかるグルコノ−δ−ラクトン及 びかかる炭水化物分解酵素を含んでいる。The additive of the present invention for preserving protein feed contains such glucono-δ-lactone and Contains carbohydrate-digesting enzymes that
本発明の方法及び／又は生成物を用いると、蛋白質含有飼料原料物質の保存が、 実際に実施する状況下においていかなる不適当な発酵及び生成物の腐敗をも起す ことなく、確実かつ再現的に満足できるものとなる。かかる方法はまた、それを 扱う人間に対して危険性の無いものである。Using the methods and/or products of the present invention, the preservation of protein-containing feedstock materials can be Any improper fermentation and spoilage of the product under the actual operating conditions. The results can be reliably and reproducibly satisfied without any problems. The method also calls it It poses no danger to the people handling it.
本発明方法及び本発明生成物の使用は・容易がつ簡単であり、これによって、従 来の発酵保存方法において用いられている装置に対して更に投資を行なうことは ない、更に、かかる方法の操作コストは、例えば冷凍及び乾燥法と比較して好ま しいものである。かかる方法によって得られる生成物は、良好に保持され、例え ばその使用に関して腐敗を受けることがない。The use of the process and the product of the invention is easy and simple, thereby making it possible to Further investment in the equipment used in traditional fermentation preservation methods is Furthermore, the operating costs of such methods are favorable compared to, for example, freezing and drying methods. It's something new. The products obtained by such methods have good retention, e.g. There shall be no corruption in the use of bastards.
本発明方法においては、乳酸発酵において用いられている通常のバクテリア、例 えば、Ｌａｃｔｏｂａｃｉｌｌｕｓａｃｉｄｏｐｈｉｌｕｓ、 Ｌａｃｔｏｂａ ｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ、Ｌａｃｔｏ−ｂａｃｉｌｌｕｓ ｃａｓ ｅｉ、 Ｌａｃｔｏｂａｃｉｌｌｕｓ ｈｅｌｖｅｔｉｃｕｓ、 Ｌａｃｔｏ− ｂａｃｉｌｌｕｓ １ａｃｔｉｓ、 Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔ ａｒｕｍ、Ｌａｃｔｏ−ｂａｃｉｌｌｕｓ ｃｕｒｖａｔｕｓ、 Ｌａｃｔｏｂ ａｃｉｌｌｕｓ ５ａｋｅ、 Ｐｅｄｉｏ−ｃｏｃｃｕｓ ｐｅｎｔｏｐａｃｅ ｕｓ、 ５ｔｒｅｐｔｏｃｏｃｃｕｓ ｆａｅｃｉｕｍ及び５ｔｒｅｐｔｏｃｏ ｃｃｕｓ １ａｃｔｉｓを用いることができる。ホモ発酵性（ｈｏｍｏｆｅｒｍ ｅｎｔａｔｉｖｅ）非蛋白質分解乳酸バクテリア、即ち、発酵において気体を発 生しないものが特に有利である。In the method of the present invention, common bacteria used in lactic acid fermentation, e.g. For example, Lactobacillus sacidophilus, Lactoba cillus bulgaricus, Lacto-bacillus cas ei, Lactobacillus helveticus, Lacto- bacillus 1actis, Lactobacillus plant arum, Lacto-bacillus curvatus, Lactob acillus 5ake, Pedio-coccus pentopace us, 5treptococcus faecium and 5treptococcus ccus 1actis can be used. homofermentable (homoferm) non-proteolytic lactic acid bacteria, i.e., they produce gases during fermentation. Particularly advantageous are those that do not grow.
本発明方法及び生成物は、魚肉、魚屑内、畜殺肩肉、ミート・ポーンミール及び 同等の飼料原料物質のような蛋白質を含む飼料原料物質の保存に適用することが できる。The method and product of the present invention are applicable to fish meat, fish scraps, slaughtered shoulder meat, meat/porn meal and It can be applied to the preservation of feed ingredients containing protein such as equivalent feed ingredients. can.
飼料原料物質の内在酵素活性は発酵の見地からは有害である可能性がある。した がって、それ自体高い酵素含有率を有する原料物質（例えば畜殺肩肉）は低温。Intrinsic enzyme activity in feedstock materials can be detrimental from a fermentation standpoint. did Therefore, raw materials that themselves have a high enzyme content (for example, slaughtered shoulder meat) are kept at low temperatures.
殺菌する、即ち、６０〜９０℃の間の温度に約５分間加熱し、それによって酵素 を不活性化させることが有利である。Sterilize, i.e. heat to a temperature between 60-90°C for about 5 minutes, thereby killing the enzyme. It is advantageous to inactivate.
原料物質自体の酵素を不活性化させる他の考えられる方法は、特殊な抑制剤、例 えば、ヘキサペプチド製剤であるＳｉｇｍａ Ｃｈｅｍ、によって市販されてい る”Ｐｅｐｓｔａｔｉｎ”と名付けられた生成物を用いることである。プロテア ーゼ抑制剤は、大部分はペプチド構造を有する化合物である。かかる抑制剤は、 通常、飼料原料物質１ｋｇに対して１ｍｇのオーダーの量、例えば飼料原料物質 １ｋｇあたり０．３〜３ｍｇ用いられる。Other possible ways to inactivate the enzymes in the raw material itself are through the use of special inhibitors, e.g. For example, hexapeptide preparations are commercially available from Sigma Chem. A product named "Pepstatin" is used. protea The enzyme inhibitors are mostly compounds with a peptide structure. Such inhibitors are Usually an amount on the order of 1 mg per 1 kg of feed material, e.g. 0.3 to 3 mg per kg is used.
グルコノ−δ−ラクトンの添加量は、はぼ、飼料原料物質のｐＨが、数時間内、 例えば１〜４時間以内、例えば２時間以下、有利には約１時間以内で５．５以下 に低下するような量である。ｐＨ値に対する所望の効果は、通常、飼料原料物質 の量に対して０．１〜２％、有利には０．５％のラクトン類を加えると達成され る（原料物質は、例えば１０〜７０、好適には２５〜３５％の乾燥物質を有する 畜殺肩肉からなり、グルコノ−δ−ラクトンの量は水を含む全量を基準として計 算される）。The amount of glucono-δ-lactone added is determined when the pH of the feed material is adjusted within a few hours. 5.5 or less, for example within 1 to 4 hours, such as less than 2 hours, advantageously within about 1 hour. The amount is such that the amount decreases to . The desired effect on the pH value is usually determined by the feed ingredient substance. This is achieved by adding 0.1 to 2%, advantageously 0.5%, of lactones to the amount of (the raw material has a dry matter content of e.g. 10-70%, preferably 25-35%). Made from slaughtered shoulder meat, the amount of glucono-δ-lactone is calculated based on the total amount including water. calculated).
用いられる添加剤又は酵素混合物は、有利には、アミラーゼ及び／又はグルコー スオキシダーゼを含む、更に、かかる酵素は、例えば、α−アミラーゼ、β−ア ミラーゼ、グルコアミラーゼ、β−グルカナーゼ、セルラーゼ、ヘミセルラーゼ 、ペクチナーゼ、ラクトペルオキシダーゼ、ラクターゼ、リゾチーム、α−ガラ クトシグーゼ、フィツーゼ等を含んでいてもよい、酵素の目的は、炭水化物、即 ち澱粉を単糖類及び二糖頻に分解し、乳酸菌がそれらをその炭素源として用いる ことができるようにすることである。更に、所望の場合には、嫌気発酵を行なわ せ、乳酸発酵の速度を高めるために、酸素除去酵素を用いることができる。植物 性原料物質の消化性を向上させるために、本発明の方法及び添加剤において、更 に他の酵素、例えばセルラーゼ、ヘミセルラーゼ及びペクチナーゼのような植物 の細胞組織を分解するものを含ませて用いることができる。The additives or enzyme mixtures used advantageously contain amylase and/or glucose. Furthermore, such enzymes include, for example, α-amylase, β-amylase, Mirase, glucoamylase, β-glucanase, cellulase, hemicellulase , pectinase, lactoperoxidase, lactase, lysozyme, α-gala The purpose of the enzymes, which may include ctosiguses, phytuses, etc., is to convert carbohydrates, Starch is broken down into monosaccharides and disaccharides, which are used by lactic acid bacteria as their carbon source. The goal is to be able to do so. Additionally, if desired, anaerobic fermentation can be carried out. Oxygen scavenging enzymes can be used to increase the rate of lactic acid fermentation. plant In order to improve the digestibility of the raw material, the method and additives of the present invention further include: other enzymes such as cellulases, hemicellulases and pectinases It can be used by including a substance that degrades cellular tissue.
実際の状況及び要求を考慮して、グテレーノーδ−ラクトン、酵素混合物及び乳 酸菌、並びに、場合によっては炭水化物を、組み合わせて又は別々に飼料原料物 質に加えることができる。更に、蛋白質飼料を保存するための本発明添加剤は、 上記記載の成分を含む一つの混合物を含んでいてもよく、これを飼料原料物質に 一度に加えることができる。また、添加剤は、それぞれが上記記載の一つ又はい くつかの成分を含むいくつかの別の混合物を含んでいてもよく、かかる混合物を 組み合わせて又は別々に飼料原料物質に加えることができる。Considering the actual situation and requirements, gtereno-δ-lactone, enzyme mixture and milk Acid bacteria and optionally carbohydrates, in combination or separately, as feed ingredients Can add to the quality. Furthermore, the additive of the present invention for preserving protein feed is It may also contain a single mixture containing the ingredients listed above, which is added to the feed ingredient material. Can be added at once. In addition, each additive may be one or more of the above-mentioned additives. It may include several separate mixtures containing several components, and such mixtures They can be added to feed ingredient substances in combination or separately.
添加剤中の乳酸菌の量は、例えば、添加剤を飼料原料物質に加えると、例えば約 １０３〜１０８個／ｇ、好適には１０″〜１０６個／ｇの初期バクテリア含量が 得られるような量である０発酵の終了時には、乳酸菌の数は、例えば１０４〜１ ０１０、好適には１０６〜１０”個／ｇである。The amount of lactic acid bacteria in the additive can be e.g. An initial bacterial content of 103 to 108 bacteria/g, preferably 10'' to 106 bacteria/g. At the end of the fermentation, the number of lactic acid bacteria is, for example, 10 to 1. 010, preferably 106 to 10''/g.
発酵化飼料の最終的なｐＨは、３．５〜４．５、好適には３．８〜４．２である 。The final pH of the fermented feed is 3.5-4.5, preferably 3.8-4.2. .
発酵温度は、５０℃以下、好適には１５〜４０℃、例えば２０”Ｃである。The fermentation temperature is below 50°C, preferably from 15 to 40°C, for example 20''C.
かかる方法において用いられ、上記記載の添加剤中に含まれる炭水化物源は、例 えば、大麦、カラスムギ、小麦、糖蜜又は飼料工業において公知な他の同等の炭 水化物源である。炭水化物は、有利には、ゼラチン化され、例えば押出機中で処 理される。The carbohydrate sources used in such methods and included in the additives described above include e.g. For example, barley, oats, wheat, molasses or other equivalent charcoal known in the feed industry. It is a source of hydrates. The carbohydrate is advantageously gelatinized, for example processed in an extruder. be managed.
以下に、本発明を実施例を用いて、詳細に説明するが、これらは本発明を示され ている例に限定するものではない。Hereinafter, the present invention will be explained in detail using Examples, which do not illustrate the present invention. It is not limited to the examples given below.
ｘｊＵＩ上 新鮮であるか又は冷凍されている魚肉又は魚屑肉６５０ｋｇ、大豆ミール（押出 ）９０ｋｇ、小麦粉（生及び／又はロースト済）２５０ｋｇを含む原料物質混合 物を１８〜３０℃に加熱した。魚をバルブ状に粉砕し、ミキサーに移し、これに 保存剤混合物ｌ及び２（水３ｆ２と混合）を入れ、注意深く混合した。調合され た塊状物を覆材のバットに、充填率８５％以下で移した。バットを密閉し、ｐＨ が４．３以下になるまで、２０〜２５℃に少なくとも３日保持した。塊状物のｐ Ｈは保存剤混合物を加えると速やかに低下した。生成物の保存は、ｐＨが３〜４ 日間の内に４．２の値に達すれば上首尾に達成されたと考えられる。ｐＨが４． ３以下になったら直ちに、生成物を、同等に、より温度が低いが、生成物が凍結 するほど低くはない環境下で保存することができる。サイロで保存する場合には 、いわゆるブリーザ−チューブによってサイロを屋外の雰囲気と連絡させる。on xjUI 650 kg of fresh or frozen fish meat or fish scraps, soybean meal (extruded) ) 90 kg of raw material mixture, including 250 kg of flour (raw and/or roasted) The material was heated to 18-30°C. Grind the fish into bulbs, transfer to a blender, and add to this Add preservative mixtures 1 and 2 (mixed with 3f2 of water) and mix carefully. compounded The resulting lumps were transferred to a covering vat at a filling rate of 85% or less. Seal the vat and adjust the pH The temperature was maintained at 20-25°C for at least 3 days until the temperature was 4.3 or less. p of lumps H decreased quickly upon addition of the preservative mixture. Storage of the product is recommended at pH 3-4. If the value reaches 4.2 within days, it is considered to have been successfully achieved. pH is 4. As soon as the temperature is below 3, the product is frozen at an equally low temperature. It can be stored in an environment that is not too cold. When storing in a silo , the silo is placed in communication with the outside atmosphere by a so-called breather tube.
保存剤１は、グルコ−δ−ラクトン６．４５ｋｇ、大麦粉３．５３ｋｇ、グルコ ースオキシダーゼ（１２゜５００ｕ／ｍ／）１０ｇ、α−アミラーゼ３．８ｇ、 グルコアミラーゼ３．８ｇ及びアルラーゼ３．８ｇを含んでいた。保存剤混合物 ２は、商標名Ｌａｃｔｏｓｔａｒｔ ０３［Ｃｈｒ、 Ｈａｎｓｅｎ）で市販さ れている生成物５０ｇ及び商種名Ｐｅｄｉｏｓｔａｒｔ ４０（Ｃｈｒ、 Ｈａ ｎｓｅｎ）で市販されている生成物３８ｇを含んでいた。Preservative 1 contained 6.45 kg of gluco-δ-lactone, 3.53 kg of barley flour, and gluco-δ-lactone. -suoxidase (12゜500u/m/) 10g, α-amylase 3.8g, It contained 3.8 g glucoamylase and 3.8 g allulase. preservative mixture 2 is commercially available under the trade name Lactostart 03 [Chr, Hansen). 50g of product and trade name Pediostart 40 (Chr, Ha It contained 38 g of a product commercially available from Nsen).
１区亘ユ 実施例１で得られた保存塊状物７０〜８０％、フィツシュミール２０〜２５％、 ビタミン混合物２％、アルギン酸塩３〜８％、魚油２〜４％、小麦ぬか０〜２％ 及び保存剤０〜０．１％を一緒に混合しペレット化した。ペレットをプラスチッ クの箱に入れ、太陽及゛び雨から保護してその中で１〜３日保存した。1st ward Wataruyu Preserved mass obtained in Example 1 70-80%, fishmeal 20-25%, Vitamin mixture 2%, alginate 3-8%, fish oil 2-4%, wheat bran 0-2% and 0-0.1% preservative were mixed together and pelletized. plastic pellets It was stored in a dry box for 1 to 3 days, protected from the sun and rain.
罠五■ユ 畜殺肩肉（６０℃で５分間加熱）（豚、畜生、家禽）９００ｋｇ、飼料小麦（ロ ースト済又は生）９０ｋｇ、並びに、α−アミラーゼ１０ｇ／トン、グルコアミ ラーゼ１０ｇ／トン、グルコノ−δ−ラクトン５．Ｏｋｇ／トン及び大麦粉４． ９８ｋｇ／トンを含む保存剤混合物を一緒に混合し、これに、Ｌａｃｔｏｓｔａ ｒｔ ０２１０〜１６０ｇ／）ン及びＰｅｄｉｏｓｔａｒｔ ５０１０〜５０ ｇ ／ トンを含む保存剤混合物を加えた。混合した後、塊状物をサイロ中にポ ンプ移送した。サイロを２５〜２５℃に３日間保持した。これによって塊状物の ｐＨが４．２に低下した。Trap 5 ■ Yu Slaughtered shoulder meat (heated at 60℃ for 5 minutes) (pig, livestock, poultry) 900kg, feed wheat (roasted) roasted or raw) 90kg, and α-amylase 10g/ton, glucoamine 10g/ton of lase, glucono-δ-lactone5. Okg/ton and barley flour4. A preservative mixture containing 98 kg/tonne was mixed together, to which Lactosta rt 0210~160g/)n and Pediostart 5010~50 A preservative mixture containing g/ton was added. After mixing, pour the mass into the silo. transferred. The silo was kept at 25-25°C for 3 days. This results in the formation of lumps. The pH dropped to 4.2.
所望の場合には、畜殺肩肉を、必要及び条件にしたがって、これまで示されてい るように低温殺菌してもよい、保存が、密閉されたサイロ内で行なわれ、外部空 気との唯一の連絡はブリーザ−チューブであった。If desired, slaughtered shoulder meat may be added according to needs and conditions not previously indicated. Storage is carried out in closed silos with no outside air. The only communication with air was through the breather tube.
宜１１肌丘 以下のもの： パルチックニシン（Ｂａｌｔｉｃ ｈｅｒｒｉｎｇ） ８５０ ｇ押出小麦粉 １５０ｇ Ｌａｃｔｏｓｔａｒｔ ０３ （Ｈａｎｓｏｎ） ５０ ｍｇＰｅｄｉｏｓｔａ ｒｔ ４０ ５０ ｍｇを含む原料物質混合物を２０℃に加熱し、それに、保存 剤混合物を原料物質混合物の１％添加した。保存剤混合物は、以下のものを含ん でいた。Gi11 hill The following: Baltic herring 850g extruded flour 150g Lactostart 03 (Hanson) 50 mg Pediosta A raw material mixture containing 40 50 mg of rt was heated to 20°C and then stored. The agent mixture was added at 1% of the raw material mixture. The preservative mixture contains: It was.
カビ−α−アミラーゼ ２．０ｇ グルコアミラーゼ２００ ２．０ｇ β−アミラーゼ（ＢＢＡ １５００１ １０ 、Ｏｇグルコースオキシダーゼ（ １００００Ｕ／＋Ｊ’） ｌ 、 Ｏｇセルラーゼ １．０ｇ グルコノ−δ−ラクトン ５００．０ｇ押出大豆ミール ４８４．０ｇ かくして得られた塊状物のｐＨは、発酵４日後において４．３であった。Mold-α-amylase 2.0g Glucoamylase 200 2.0g β-amylase (BBA 15001 10), Og glucose oxidase ( 10000U/+J’) l, Og cellulase 1.0g Glucono-δ-lactone 500.0g Extruded soybean meal 484.0g The pH of the mass thus obtained was 4.3 after 4 days of fermentation.
宜１旦 保存剤を含む原料物質混合物を注意深く混合し、発酵容器中に移した。原料物質 混合物は以下のものを含んでいた。1st day The raw material mixture, including the preservative, was carefully mixed and transferred into a fermentation vessel. raw material The mixture contained:
畜殺肩肉 ８４０ｇ 押出小麦 １５５ｇ カビ−α−アミラーゼ ３０ｍｇ β−アミラーゼ ３０ｍｇ セルラーゼ ４０ｍｇ グルコースオキシダーゼ １００ｍｇ グルコノ−δ−ラクトン ４．８ｇ 乳酸菌混合物 １００ｍｇ 発酵を２０日間進行させると、生成物のｐＨは発酵中に以下のように変化した。Slaughtered shoulder meat 840g Extruded wheat 155g Kabi-α-amylase 30mg β-Amylase 30mg Cellulase 40mg Glucose oxidase 100mg Glucono-δ-lactone 4.8g Lactic acid bacteria mixture 100mg When the fermentation was allowed to proceed for 20 days, the pH of the product changed during the fermentation as follows:
実ＪＬｆＬ旦 以下のものを含む原料物質及び保存剤の混合物を用いて実施例５を繰返した。Real JLfLdan Example 5 was repeated using a mixture of raw materials and preservatives containing the following:
粉砕魚肉／魚屑肉 ８００ｇ 押出小麦 １００ｇ 押出大豆 １００ｇ グルコノ−δ−ラクトン ６．４ｇ バクテリア性ａ−アミラーゼ １２ｍｇグルコノアミラーゼ １２Ｂ セルラーゼ １５ｍｇ グルコースオキシダーゼ １４ｍｇ 乳酸菌混合物 １００ｍｇ 生成物のｐＨ及び酸価は実施例１にしたがって変化した。Crushed fish meat/fish scraps 800g Extruded wheat 100g Extruded soybeans 100g Glucono-δ-lactone 6.4g Bacterial a-amylase 12mg gluconoamylase 12B Cellulase 15mg Glucose oxidase 14mg Lactic acid bacteria mixture 100mg The pH and acid value of the product were varied according to Example 1.
寒」１１ユ 粉砕魚肉に代えて粉砕畜殺肩肉を用いて実施例６を繰返した。結果は実施例６を 同様であった。Cold” 11 yu Example 6 was repeated using ground slaughtered shoulder meat in place of the ground fish meat. The results are as in Example 6. It was the same.
寒」１１旦 以下のもの： 粉砕畜殺肩肉 １２８ｋｇ 押出小麦／大麦混合物 ２０ｋｇ 乳漿ｍ縮物 ３０ｋｇ グルコノ−δ−ラクトン ７．５ｋｇ グルコースオキシダーゼ １．５ｇ α−アミラーゼ １．５ｇ β−アミラーゼ １．２ｇ β−グルカナーゼ １．５ｇ へミセルラーゼ １．０ｇ 乳酸菌混合物 １０ｇ を含む原料物質と保存剤との混合物を実施例１と同様に発酵させた。乳漿ａ細物 及び押出穀物に代えて、溶液又は結晶形態のグルコース、サッカロース又はラク トースを用いることもできる。Cold” 11th The following: Crushed slaughtered shoulder meat 128kg Extruded wheat/barley mixture 20kg Whey shrinkage 30kg Glucono-δ-lactone 7.5kg Glucose oxidase 1.5g α-Amylase 1.5g β-Amylase 1.2g β-glucanase 1.5g Hemicellulase 1.0g Lactic acid bacteria mixture 10g A mixture of the raw material and the preservative containing the following was fermented in the same manner as in Example 1. whey a-thin and glucose, sucrose or lactose in solution or crystalline form instead of extruded grains. Toss can also be used.
Ｘ上ｌ匣旦 本実験においては、カビ抑制剤も含む原料物質と保存剤混合物との混合物を発酵 させた。混合物は、以下の組成を有していた。X top 1 box In this experiment, a mixture of raw material and preservative mixture, which also contains a mold inhibitor, was fermented. I let it happen. The mixture had the following composition.
粉砕魚肉 ９００ｇ 押出穀物 １００ｇ グルコノ−δ−ラクトン ６．５ｇ α−アミラーゼ １０ｍｇ グルコアミラーゼ １０ｍｇ ソルビン酸カリウム ｌｏｏｏｍｇ 乳酸菌混合物 １００ｍｇ 生成物のｐＨ及び酸価は１発酵中に以下のように変結果から、カビ抑制剤を用い ることが本発明の発酵方法に関して適していることが示される。Crushed fish meat 900g Extruded grain 100g Glucono-δ-lactone 6.5g α-Amylase 10mg Glucoamylase 10mg Potassium sorbate looomg Lactic acid bacteria mixture 100mg The pH and acid value of the product changed during one fermentation as shown below, so a mold inhibitor was used. is shown to be suitable for the fermentation method of the invention.
衷ＪＬＬＬ旦 ソルビン酸塩に代えて、原料物質１ｋｇあたり１００ｍｇのリパーゼ及びリゾチ ームを用いて実施例９を繰返した。生成物のｐＨ及び酸価は、発酵中に以下のよ うに変化した。衷JLLL dan 100 mg of lipase and lysothi per kg of raw material instead of sorbate Example 9 was repeated using the same system. The pH and acid value of the product are determined during fermentation as follows: It changed into a sea urchin.
罠Ｉ皿上ユ 原料と保存剤の混合物を実施例９と同様に発酵させた。混合物は以下のものを含 んでいた。Trap I Plate Yu The mixture of raw materials and preservatives was fermented as in Example 9. The mixture contains: I was reading.
粉砕魚肉 ８４０ｇ 予めローストした穀物 １５０ｇ α−アミラーゼ ３０ｍｇ β−アミラーゼ ３０ｍｇ セルラーゼ ４０ｍｇ へミセルラーゼ ２０ｍｇ グルコースオキシダーゼ １０ｍｇ グルコノ−δ−ラクトン ５ｍｇ び保存期間中、以下のように変化した。Crushed fish meat 840g 150g pre-roasted grains α-Amylase 30mg β-Amylase 30mg Cellulase 40mg Hemicellulase 20mg Glucose oxidase 10mg Glucono-δ-lactone 5mg During the storage period, the following changes occurred.
上記実施例は、本発明を単に例示するためのものであり、本発明の態様は、以下 に示す請求の範囲内において変化させることができる。The above examples are merely illustrative of the invention, and aspects of the invention are described below. Variations may be made within the scope of the following claims.
（訂正）補正書の翻訳文提出書（特許法第１８４条の８）平成 １年 ６月１９ 日 特許庁長官 吉 １）文 毅 殿 １、特許出願の表示 ＰＣＴ／ＦＩ８７１００１７１ 、発明の名称 飼料を保存するための発酵方法 ３、特許出願人 住 所 フィンランド国、 ニス・エフ−００２４０ヘルシンキ、 キルリキンボルッティ ２ 名 称 カルターやリミテッド 国 籍 フィンランド国 ４、代理人 ５、補正書の提出年月日 １９８９年２月１６日 ６、添付書類の目録 （１）補正書の翻訳文 １ 通 請求の範囲 （１） 蛋白質含有飼料原料物質に、グルコノ−δ−ラクトンを、飼料原料物質 の量の０．１〜２．０重量％加えることを特徴とする、炭水化物分解酵素を飼料 原料物質に加える、炭水化物の存在下で乳酸産生バクテリアによって主として動 物性の蛋白質を含む飼料原料物質を発酵させるための発酵方法。(Correction) Submission of translation of written amendment (Article 184-8 of the Patent Law) June 19, 1999 Day Yoshi, Commissioner of the Patent Office 1) Takeshi Moon 1. Display of patent application PCT/FI87100171 , name of invention Fermentation methods for preserving feed 3. Patent applicant Residence: Finland, Nis F-00240 Helsinki, Kirli Kimborutti 2 Name Culter and Limited Nationality: Finland 4. Agent 5. Date of submission of written amendment February 16, 1989 6. List of attached documents (1) One translation of the written amendment The scope of the claims (1) Glucono-δ-lactone is added to the protein-containing feed material. Carbohydrate-degrading enzymes are added to the feed in an amount of 0.1 to 2.0% by weight of the amount of Mainly activated by lactic acid-producing bacteria in the presence of carbohydrates added to the raw material. A fermentation method for fermenting feed raw materials containing physical proteins.
（２） 飼料原料物質のｐＨが、４時間以内、有利には２時間以内に、５．５以 下に低下するようにグルコノ−δ−ラクトンを加える請求の範囲第１項記載の方 法。(2) The pH of the feed raw material is 5.5 or higher within 4 hours, preferably within 2 hours. The method according to claim 1, in which glucono-δ-lactone is added so as to decrease the amount of glucono-δ-lactone. Law.
（３） 飼料原料物質に、アミラーゼ及びグルコースオキシダーゼを加える請求 の範囲第１項又は第２項記載の方法。(3) Request for adding amylase and glucose oxidase to feed raw materials The method according to item 1 or 2 of the scope.
（４） 飼料原料物質に、酸素除去酵素を加える請求の範囲第１〜３項のいずれ か−に記載の方法。(4) Any of claims 1 to 3 in which an oxygen removing enzyme is added to the feed raw material. The method described in .
（５） 飼料原料物質に、ａ−アミラーゼ、β−アミラーゼ、グルコアミラーゼ 、β−グルカナーゼ、セルラーゼ、ヘミセルラーゼ、ペクチナーゼ、グルコース オキシダーゼ、ラクトペルオキシグーゼ、カタラーゼ、ラクターゼ、プロテアー ゼ、リゾチーム、α−ガラクトシダーゼ及び／又はフィツーゼを加える請求の範 囲第１〜４項のいずれか−に記載の方法。(5) Feed raw materials include α-amylase, β-amylase, and glucoamylase. , β-glucanase, cellulase, hemicellulase, pectinase, glucose Oxidase, lactoperoxygase, catalase, lactase, protease Claims that include enzyme, lysozyme, α-galactosidase and/or phytuse The method according to any one of items 1 to 4.
（６） 飼料原料物質に、ホモ発酵性（ｈｏｍｏｆｅｒｍｅｎ−ｔａｔｉｖｅ） 乳酸菌を加える請求の範囲第１〜５項のいずれか−に記載の方法。(6) Homofermen-tative feed material The method according to any one of claims 1 to 5, wherein lactic acid bacteria are added.
（７） グルコノ−δ−ラクトンを飼料原料物質の量の０．１〜２．０重量％含 むことを特徴とする、発酵を開始させる際に飼料原料物質に加えるための、炭水 化物分解酵素を含んでいる、乳酸産生バクテリアによって主として動物性の蛋白 質を含む飼料原料物質を発酵させるための添加剤。(7) Contains glucono-δ-lactone in an amount of 0.1 to 2.0% by weight based on the amount of feed raw materials. carbohydrate for addition to the feed material when starting the fermentation, characterized by Primarily animal proteins are processed by lactic acid-producing bacteria that contain chemical degrading enzymes. Additives for fermenting feed raw materials, including feedstuffs.
（８） α−アミラーゼ、β−アミラーゼ、β−グルカナーゼ、セルラーゼ、ヘ ミセルラーゼ、ペクチナーゼ、グルコースオキシダーゼ、ラクトベルオキシグー ゼ、カタラーゼ、ラクターゼ、プロテアーゼ、リゾチーム、α−ガラクトシダー ゼ及び／又はフィツーゼを含む請求の範囲第７項記載の添加剤。(8) α-amylase, β-amylase, β-glucanase, cellulase, Micellarase, pectinase, glucose oxidase, lactoberoxyglucose enzyme, catalase, lactase, protease, lysozyme, α-galactosidar 8. The additive according to claim 7, which contains phytose and/or phytose.
（９） ホモ発酵性乳酸菌を含む請求の範囲第７項又は第８項記載の添加剤。(9) The additive according to claim 7 or 8, which contains homofermentative lactic acid bacteria.
国際調査報告 ”Ｈ１Ｎ’ Ｉ＋ｌ「＋ ＋１”’−＋１Ｃ７，１７＝ Ｉ： １＾７ｉ７１international search report "H1N' I+l"++1"'-+1C7,17=I: 1^7i71
Claims (12)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FI865246A FI77773C (en) | 1986-12-19 | 1986-12-19 | Fermentation process for silage. |
| FI865246 | 1986-12-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02501705A true JPH02501705A (en) | 1990-06-14 |
Family
ID=8523685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63500564A Pending JPH02501705A (en) | 1986-12-19 | 1987-12-18 | Fermentation methods for preserving feed |
Country Status (10)
| Country | Link |
|---|---|
| EP (1) | EP0335896A1 (en) |
| JP (1) | JPH02501705A (en) |
| AU (1) | AU1059088A (en) |
| DD (1) | DD265791A5 (en) |
| DK (1) | DK463488D0 (en) |
| FI (1) | FI77773C (en) |
| IS (1) | IS3292A7 (en) |
| NO (1) | NO883573L (en) |
| NZ (1) | NZ223021A (en) |
| WO (1) | WO1988004527A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI83151C (en) * | 1988-06-17 | 1991-06-10 | Cultor Oy | Fermentative process and additive for food preservation |
| DD274762A5 (en) * | 1988-10-06 | 1990-01-03 | �����`�����@������@�������������@��@��������@��������k�� | METHOD FOR THE FERMENTATION TREATMENT OF BY-PRODUCTS AND / OR DEVICES OF SLAUGHTERES, ESPECIALLY FOR THE MANUFACTURE OF FEED |
| AU692859B2 (en) † | 1994-04-22 | 1998-06-18 | Novozymes A/S | A method for improving the solubility of vegetable proteins |
| KR0150676B1 (en) | 1994-05-31 | 1998-10-01 | 김주용 | Formation method of shallow junction by trench gate structure |
| AT506U1 (en) * | 1994-11-22 | 1995-12-27 | Erber Erich Kg | FEEDING MATERIALS DRINKING WATER ADDED TO IMPROVE THE STRESS RESISTANCE AND IMMUNITY OF FARM ANIMALS |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO115511B (en) * | 1966-08-08 | 1968-10-14 | Leif F Neraal | |
| US3794739A (en) * | 1971-01-26 | 1974-02-26 | Us Agriculture | Controlled fermentation and prevention of undesirable bacterial growth in food |
| FI48889C (en) * | 1971-03-10 | 1975-02-10 | Esko Viljo Nurmi | Use of glucono-delta-lactone as an additive to prevent the growth of salmonella bacteria in food |
| US4056637A (en) * | 1976-06-08 | 1977-11-01 | Japan Natural Food Co. Ltd. | Process for preparing food products containing a lactic acid bacteria-fermented product of a cereal germ |
| IT1109471B (en) * | 1976-08-17 | 1985-12-16 | Deral Sa | PROCEDURE AND PRODUCT FOR THE PRESERVATION AND ENHANCEMENT OF GREEN VEGETABLES AND OF THE WET PRODUCTS UNDER AGRO-FOOD INDUSTRIES |
| GB1547063A (en) * | 1977-07-07 | 1979-06-06 | Salen Interdevelop Ab | Process for the biological ensiling of vegetable and/or animals materials |
| GB2167639A (en) * | 1984-11-30 | 1986-06-04 | Boscoop Agraripari Kozos Valla | Animal food from protein-containing waste materials |
-
1986
- 1986-12-19 FI FI865246A patent/FI77773C/en not_active IP Right Cessation
-
1987
- 1987-12-04 IS IS3292A patent/IS3292A7/en unknown
- 1987-12-17 DD DD87310643A patent/DD265791A5/en unknown
- 1987-12-18 WO PCT/FI1987/000171 patent/WO1988004527A1/en not_active Application Discontinuation
- 1987-12-18 JP JP63500564A patent/JPH02501705A/en active Pending
- 1987-12-18 AU AU10590/88A patent/AU1059088A/en not_active Abandoned
- 1987-12-18 EP EP88900372A patent/EP0335896A1/en not_active Withdrawn
- 1987-12-21 NZ NZ223021A patent/NZ223021A/en unknown
-
1988
- 1988-08-11 NO NO883573A patent/NO883573L/en unknown
- 1988-08-18 DK DK463488A patent/DK463488D0/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| AU1059088A (en) | 1988-07-15 |
| DD265791A5 (en) | 1989-03-15 |
| DK463488A (en) | 1988-08-18 |
| WO1988004527A1 (en) | 1988-06-30 |
| DK463488D0 (en) | 1988-08-18 |
| NO883573D0 (en) | 1988-08-11 |
| FI865246A0 (en) | 1986-12-19 |
| FI77773C (en) | 1989-05-10 |
| NO883573L (en) | 1988-08-11 |
| EP0335896A1 (en) | 1989-10-11 |
| NZ223021A (en) | 1990-11-27 |
| FI77773B (en) | 1989-01-31 |
| FI865246A (en) | 1988-06-20 |
| IS3292A7 (en) | 1988-06-20 |
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