KR20010088761A - The squid internal organs with residence one sheep e feed additive and that manufacture method - Google Patents

The squid internal organs with residence one sheep e feed additive and that manufacture method Download PDF

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KR20010088761A
KR20010088761A KR1020010053737A KR20010053737A KR20010088761A KR 20010088761 A KR20010088761 A KR 20010088761A KR 1020010053737 A KR1020010053737 A KR 1020010053737A KR 20010053737 A KR20010053737 A KR 20010053737A KR 20010088761 A KR20010088761 A KR 20010088761A
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squid
feed additive
weight
fish farming
internal organs
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배용규
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배용규
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Priority to JP2002006519A priority patent/JP2003070427A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A23K10/22—Animal feeding-stuffs from material of animal origin from fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish
    • Y02A40/818—Alternative feeds for fish, e.g. in aquacultures
    • 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
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Animal Husbandry (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Physiology (AREA)
  • Molecular Biology (AREA)
  • Biomedical Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Biochemistry (AREA)
  • Insects & Arthropods (AREA)
  • Birds (AREA)
  • Sustainable Development (AREA)
  • Feed For Specific Animals (AREA)
  • Fodder In General (AREA)

Abstract

PURPOSE: Provided are a feed additive for fish farming using internal organs of a cuttlefish and its preparation method, thereby increasing its yield and preventing lowering of quality. CONSTITUTION: A preparation method of feed additives for fish farming using internal organs of a cuttlefish is composed of the following steps of: (a) sterilizing various bacteria by heating internal organs of a cuttlefish at temperature of 80 deg.C for 10-15 minutes; (b) cooling them to the temperature of 35-40deg.C; (c) adding fermentation booster of 10 wt.% based on internal organs of a cuttlefish of 100 wt.%; (d) fermenting them at room temperature for 5-7 days by enzymatic activity; and (e) heating them at temperature of 80 deg.C for 10-15 minutes.

Description

오징어 내장을 주재로 한 양어용 사료첨가제 및 그 제조방법{The squid internal organs with residence one sheep e feed additive and that manufacture method}The squid internal organs with residence one sheep e feed additive and that manufacture method}

본 발명은 오징어 내장을 주원료로 하여 해수면 양어에 활용이 용이하고 특히 새우 사료에 첨가시 영양소의 균형은 물론 새우가 성장하는 데 필요한 최적의 고에너지와 아미노산을 공급하고 탈피과정에 관여하는 적정콜레스테롤을 공급하여 새우의 고속 성장을 촉진시키는 오징어 내장을 주재로 한 양어용 사료첨가제 및 그제조방법에 관한 것이다.The present invention is easy to utilize for squid viscera as a main raw material, it is easy to use in sea level fish farming, especially when added to shrimp feed, it provides the optimal high energy and amino acids necessary for the growth of shrimp as well as the proper cholesterol involved in the stripping process. The present invention relates to a feed additive for fish farming based on squid guts that promotes rapid growth of shrimp, and a method of manufacturing the same.

종래 오징어 내장은 대체로 다음의 가공공정을 거쳐서 주로 새우류 및 어류의 사료첨가제로서 많이 사용되어 왔다.Conventionally, squid guts have been used as feed additives mainly for shrimp and fish through the following processing steps.

즉, 수집한 오징어 내장을 철제솥에 넣어서 증기로 120℃ 이상의 열을 약 3시간 이상 가해 끓여서 수분을 증발시키고 농축함으로서 기름성분은 가열 분리하여 채취하고 나머지 풀(PASTE)상태로 남는 것은 오징어 내장풀(SQUID LIVER PASTE)라 부르게 되는 데 이의 성분은 수분 30∼40%, 회분 8∼10%, 지방 8∼10%, 단백질 35∼40% 로 이루어져 있다.In other words, put the collected squid intestine in an iron pot and boil it with steam at least 120 ℃ for 3 hours or more to boil and evaporate the water to concentrate the oil components. The oil components are collected by heating and remaining in the remaining paste state. It is called (SQUID LIVER PASTE) and its ingredients consist of 30 to 40% moisture, 8 to 10% ash, 8 to 10% fat, and 35 to 40% protein.

이와같이 제조된 오징어 내장풀에 분쇄된 대두박 분말을 혼합하여 건조하고 이를 분쇄 가공하게 되면 분말화 된 오징어 내장 분말이 제조되고 이를 사료첨가제로서 사용하게 되는 데 이의 배합성분은 오징어 내장풀 50%, 대두박 분말 50%로 구성되어 있다.When the dried soybean meal powder is mixed with the prepared squid viscera paste and dried and pulverized, the powdered squid viscera powder is prepared and used as a feed additive. The compounding ingredient is squid viscera paste 50%, soybean meal powder. It consists of 50%.

그러나, 이와 같은 종래 제품은 제조과정에서 오징어 내장을 고온으로 가열가공하게 되므로 다음과 같은 문제점이 있다.However, such a conventional product has the following problems because the squid intestine is heated to a high temperature in the manufacturing process.

◎ 가열과정에서 수분이 증발되고 지방(FAT)을 분리하므로서 생산품의 수율(YIELD RATE)이 40∼45%로 줄어 버림으로써 수익성이 극도로 감소하게 된다.◎ The profitability is extremely reduced as the yield rate of the product is reduced to 40 ~ 45% by evaporating water and separating fat (FAT) during the heating process.

◎ 오징어 내장이 지니고 있는 조단백질 및 조지방을 가열 농축 분리함으로써 지방의 산가(ACID VALUE)가 상승되어 지질이 과산화 지방산으로 변하게 되고 이로 인해 독성을 지니게 되므로 품질의 저하를 초래하게 된다.◎ By heating and separating the crude protein and crude fat of squid intestine, the acid value of fat is increased and lipid is converted into fatty acid peroxide, which is toxic.

◎ 오징어 내장속에는 불포화 지방산(OMEGA-3)이 들어 있어 생물의 생육을 도우며, 특히 새우류 생육 성장, 탈피에 필수적인 콜레스테롤등이 풍부하게 함유되어 있으나 가열 농축과정에서 그 성분이 극도로 감소된다.◎ Squid viscera contains unsaturated fatty acid (OMEGA-3) to help the growth of organisms, especially rich in cholesterol, which is essential for the growth and stripping of shrimps.

◎ 오징어 내장에는 특히 새우류(갑각류)가 기호하는 특유의 냄새를 지니고 있는 데 제조과정에서 가열하여 오일을 분리하므로 그 특유의 냄새가 극도로 감소된다.◎ Squid internal organs have a specific smell of shrimps (crustaceans). The oil is separated by heating during the manufacturing process, so the characteristic smell is extremely reduced.

◎ 또 생산과정이 매우 복잡하고 많은 시설비가 투자되며, 시간과 비용이 많이 소요되므로 제조원가가 비싸게 된다.◎ Also, the production process is very complicated, a lot of facility cost is invested, and time and cost are high, so manufacturing cost is high.

이상과 같이 오징어 내장을 주원료로 하여 제조하는 종래의 사료첨가제는 가열 농축하는 과정에서 발생되는 많은 문제점으로 인해 양어 특히 새우의 빠른 성장을 기대할 수 없는 단점이 있었다.As mentioned above, the conventional feed additive prepared by using squid guts as a main raw material has a disadvantage in that it is not possible to expect a rapid growth of fish, especially shrimp, due to many problems generated in the process of heat concentration.

본 발명의 목적은 오징어 내장을 가열 농축하지 않고 수집된 신선한 원료 그대로를 자연발효나 발효촉진제를 이용하여 효소분해 함으로써 천연적으로 오징어 내장이 지니고 있는 아미노산의 일종인 타우린(TAURIN)등 생물 생육에 유효한 성분은 그대로 살리고 지방성분도 가열 축출하지 아니함으로써 산패하지 않고, 특히 새우류의 생육 탈피에 필수적인 불포화지방산 및 특유의 냄새도 그대로 지니고 있으며 생산수율도 원료의 95∼98%의 경제성있는 오징어 내장을 주재로 한 양어용 사료첨가제 및 그 제조방법을 제공하는 데 있다.It is an object of the present invention to enzymatically decompose fresh raw materials collected without heat-concentrating squid intestines using natural fermentation or fermentation accelerators, which is effective for biological growth such as taurine, which is a kind of amino acid naturally possessed by squid intestines. It keeps ingredients intact and does not lose fat by heating and evaporating them. Especially, it has unsaturated fatty acids and peculiar smell which is essential for the escape of shrimps. The production yield is mainly based on economic squid guts of 95-98% of raw materials. It is to provide a feed additive for fish farming and a method of manufacturing the same.

이와같은 본 발명의 목적은 가열 농축하지 않은 신선한 오징어 내장 원료를 일정온도에 의한 자연발효나 복합유산균(LACTOBACHILUS GROUP)을 복합과즙, 당밀등으로 배양 번식한 발효촉진제에 의해 효소 발효시켜 오징어 내장이 지니고 있는 고급 단백질을 분해시킴으로서 아미노산과 불포화지방산이 대량 함유된 오징어 내장을 주재로 한 양어용 사료첨가제 및 그 제조방법에 의해 달성된다.The object of the present invention is to ferment the fresh squid gut raw material without heating and condensation by natural fermentation at a certain temperature or by fermentation accelerator which cultured the mixed lactobacillus (LACTOBACHILUS GROUP) into complex juice, molasses, etc. It is achieved by a fish feed additive based on squid intestine containing a large amount of amino acids and unsaturated fatty acids and decomposing the high protein.

이하, 본 발명을 보다 구체적으로 상술하면 다음과 같다.Hereinafter, the present invention will be described in more detail as follows.

본 발명의 사료첨가제는 단백질이 주성분인 오징어 내장을 가열 농축시키지않고 신선한 원료 자체를 발효 분해시킴으로써 생물의 생육에 필수적인 아미노산의 함유와 불포화 지방산인 OMEGA-3(DHA, EPA)의 손실 및 지방산패로 인한 품질의 저하를 방지하고 천연적인 성분을 그대로 유지하여 생물 생육과 갑각류의 탈피 및 성장에 절대적인 역할을 하는 데 그 특징이 있는 것으로 그 제조방법에 대한 실시예는 여러가지가 있으나 공통점은 모두 오징어 내장을 효소분해하는 데 있다.The feed additive of the present invention is produced by fermenting and decomposing fresh raw materials without heating and concentrating squid intestine, the main ingredient of which is protein, due to the loss of unsaturated fatty acids OMEGA-3 (DHA, EPA) and fatty acid plaques. It is characterized by playing an absolute role in preventing the degradation of the quality and maintaining the natural ingredients and the growth and growth of biological shellfish and crustaceans. There are many embodiments of the manufacturing method, but all in common is the squid gut enzyme To disassemble.

실시예 1Example 1

원료인 오징어 내장에 부착되어 있는 잡세균을 깨끗이 세척하고 6∼7일간 37∼40℃의 온도를 유지하게 되면 자체적으로 발효 분해가 이루어져 아미노산을 생성하게 되고 불포화지방산이 풍부한 지방은 분리되지 않고 오징어 내장속에 그대로 함유되어 생물생육을 촉진시키게 된다.If you wash the various bacteria attached to the squid gut, the raw material, and maintain the temperature at 37 ~ 40 ℃ for 6-7 days, it will ferment and decompose itself to produce amino acids, and fats rich in unsaturated fatty acids will not be separated. As it is contained inside, it promotes biological growth.

그러나 이 방법은 대량생산의 가능성이 적어 경제성이 낮다.However, this method is less economical because there is less possibility of mass production.

실시예 2Example 2

원료인 오징어 내장에 발효촉진제를 배양 투입함으로써 발효작용을 촉진하는 방법으로서 잡세균을 깨끗이 세척한 오징어 내장 100중량%에 당밀 5∼10중량%, 대두박 10∼20중량%를 약 80℃에서 10∼15분 정도 가열후 혼합물을 35∼40℃로 냉각시킨 뒤 복합유산균 7∼10중량% 를 첨가하여 효소반응의 촉진으로 발효 분해시키고 약 5∼7일후 80℃에서 살균시켜서 제조한다.As a method of promoting fermentation by incubating the fermentation accelerator into the squid intestine, which is a raw material, 5 to 10% by weight of molasses and 10 to 20% by weight of soybean meal at 10 to 80% by weight of 100% by weight of squid intestines cleanly washed. After heating for 15 minutes, the mixture is cooled to 35 to 40 ° C., and 7-10% by weight of complex lactic acid bacteria is added to ferment and decompose by promoting the enzymatic reaction, and sterilized at 80 ° C. after about 5 to 7 days.

실시예 3Example 3

오징어 내장 원료를 80℃로 10∼15분간 가열하여 잡세균을 살균하고 이를 40℃로 냉각한 오징어 내장 100중량%에 대하여 복합유산균을 10중량%을 투입하고 잘섞어서 상온에서 5∼7일간 효소작용을 일으킨 뒤 80℃의 온도를 10∼15분간 가한 후 상온으로 복원시켜 제조하는 방법으로서 이 방법은 원료인 오징어 내장의 선도가 비교적 좋지 않을 때 사용된다.Heat squid intestine raw material to 80 ℃ for 10-15 minutes to sterilize various bacteria and add 10% by weight of lactic acid bacteria to 100% by weight of squid intestine cooled to 40 ℃ and mix well for 5-7 days at room temperature. After raising the temperature to 80 ℃ for 10-15 minutes to restore to room temperature, this method is used when the freshness of the raw material of squid intestine is relatively good.

실시예 4Example 4

원료인 오징어 내장 100중량% 중 약 30중량%에 대두박 20%와 복합유산균 10%를 잘 혼합한 뒤 남은 오징어 내장 70중량%를 투입하여 혼합하고 5∼7일간 효소작용을 일으키게 한 후 80℃의 온도로 10∼15분간 가열하여 제품화 한다.After mixing 20% soybean meal and 10% mixed lactic acid bacteria with about 30% by weight of 100% by weight of squid gut as raw material, add 70% by weight of remaining squid gut and mix it, and cause enzymatic action for 5-7 days. The product is heated to a temperature of 10 to 15 minutes.

이방법은 사료첨가제로서 보다 높은 단백질이 필요할 때 적용하는 제조방법이다.This method is a manufacturing method that is applied when higher protein is needed as feed additive.

실시예 5Example 5

오징어 내장 100중량%에 오징어 내장 분말 20 중량%와 복합유산균 10%를 상온의 밀폐된 콘테이너에 넣어 발효시킨 뒤 80℃에서 10∼15분간 가열하여 제조하는 방법으로서, 이방법은 보다 강력한 오징어 내장 특유의 냄새를 풍기기 위한 사료첨가제에 사용하는 방법이며 주로 새우류 사료용으로 사용된다.100% by weight of squid intestine, 20% by weight of squid intestine powder and 10% of complex lactic acid bacteria are fermented in a sealed container at room temperature, and then fermented at 80 ° C for 10 to 15 minutes. It is a method used in feed additives to smell the odor and is mainly used for shrimp feed.

상기와 같이 본 발명의 기술적 과제를 달성하기 위한 제조방법은 여러가지의 태양이 있으나 공통적인 특징은 오징어 내장을 가열 농축하지 않고 복합유산균등 첨가제의 투입으로 발효 분해시켜 오징어 내장이 가지고 있는 고급 단백질을 효소 발효시킴으로서 지질은 과산화현상을 일으키지 않고 단백질은 그 구성성분인 아미노산에 이르기까지 분해하게 됨으로 유효한 화학자극물질을 만들 수 있어 사료효과를 증대시키게 되고 그 생육과정에 있어서 필수적인 불포화지방산인 OMEGA-3(DHA,EPA)과 특히 새우류의 탈피에 필수적인 콜레스테롤등을 풍부하게 지니게 할 수 있는 것이다.As described above, the manufacturing method for achieving the technical problem of the present invention has a number of aspects, but the common feature is that the enzyme squid gut enzymes are fermented and decomposed by the addition of complex lactic acid bacteria additives without heating concentrated squid guts By fermentation, lipids do not cause peroxidation, and proteins break down to their constituent amino acids, making effective chemical stimulants, which increases feed effects and increases the essential fatty acids of OMEGA-3 (DHA). , EPA) and especially cholesterol that is essential for shelling shrimp.

어류의 사료에 포함되어 있는 유효한 화학자극물질의 학술적인 고찰에 의하면 다음 성분들이 많은 어류의 기호에 관련되어 있다고 되어 있다. 즉, 아미노산, 핵산관련화합물, 그리고 지질이 주역이며 염기성질소화합물, 유기산, 당질, 단백질이 보조역으로서 단백질은 아미노산이 수백개 이상 결합된 물질이다.Scholarly studies of valid chemical stimulants in fish feeds indicate that the following components are involved in many fish preferences. In other words, amino acids, nucleic acid-related compounds, and lipids are the main roles, and basic nitrogen compounds, organic acids, sugars, and proteins are secondary functions, and proteins are substances in which hundreds of amino acids are bound.

어류에 대한 사료가치는 다섯가지의 감각기관, 즉 후각, 미각, 청각, 촉각등이 복잡하게 얽혀서 사료의 기호성이 결정되며 특히 감각기관중 후각과 미각은 사료의 기호성의 중요한 인자이므로 사료에 포함되어 있는 화학적 자극물질이 사료의 중요한 역할을 하고 있는 것이다. 따라서, 지질은 손상하지 않고 불포화지방산, 콜레스테롤을 풍부하게 지니게 하는 한편 주성분이기도 한 단백질을 아미노산에 이르기 까지 효소분해하게 되는 본 발명은 가장 바람직한 사료첨가제의 제조방법이다.Feed value for fish is determined by the complex intertwining of five sensory organs: smell, taste, hearing, and touch, which determine the palatability of the feed. Especially, the sense of smell and taste are included in the feed because it is an important factor of palatability. Chemical stimulants play an important role in feed. Therefore, the present invention, which is rich in unsaturated fatty acids and cholesterol without damaging lipids and enzymatically decomposes protein, which is also a main component, to amino acids, is the most preferred method of preparing a feed additive.

이와같이 된 본 발명은 오징어 내장이 지니고 있는 유효성분을 거의 100% 살려 활용할 수 있으므로 품질의 저하를 방지하고 생산수율을 높일 수 있어 경제성이 향상되며 제조방법이 간단하여 시설투자비가 소요되지 않고 액체상태에 가까우므로 사료제조회사에서 간단히 살포, 혼합하여 첨가할 수 있으므로 종래 풀상태보다 생산효율이 증대되고 포장도 매우 간단하게 유통시킬 수 있는 등 그 효과가 매우 큰 우수한 발명이다.In this way, the present invention can utilize almost 100% of the active ingredient of the squid gut to prevent the degradation of the quality and increase the production yield to improve the economics and the manufacturing method is simple and does not require facility investment costs in the liquid state Because it is close, it can be added by simply spraying, mixing in the feed manufacturing company, the production efficiency is increased compared to the conventional grass state, and the packaging is very easy to distribute the effect is very excellent invention.

Claims (6)

잡세균을 깨끗이 세척한 오징어 내장을 6∼7일간 37∼40℃의 온도에서 자체 발효시켜서 제조하는 오징어 내장을 주재로 한 양어용 사료첨가제의 제조방법.A method for preparing a feed additive for fish farming, mainly comprising squid guts, which are prepared by self-fermenting squid guts, which have been washed with various bacteria, at a temperature of 37 to 40 ° C. for 6 to 7 days. 오징어 내장을 80℃로 10∼15분간 가열하여 잡세균을 살균하고 이를 35∼40℃로 냉각한 오징어 내장 100중량%에 발효촉진제 10중량%를 투입하여 상온에서 5∼7일간 효소작용으로 발효시킨 후 80℃의 온도로 10∼15분간 가열하여 제조하는 오징어 내장을 주재로 한 양어용 사료첨가제의 제조방법.The squid intestine was heated to 80 ° C for 10-15 minutes to sterilize the microorganisms, and 10% by weight of the fermentation accelerator was added to 100% by weight of the squid gut which was cooled to 35-40 ° C and fermented by enzymatic reaction at room temperature for 5-7 days. A method of preparing a feed additive for fish farming, mainly based on squid guts produced by heating at a temperature of 80 ° C. for 10-15 minutes. 제 2 항에 있어서, 발효촉진제가 복합과즙이나 당밀로 배양 번식한 복합유산균인 오징어 내장을 주재로 한 양어용 사료첨가제의 제조방법The method of preparing a feed additive for fish farming according to claim 2, wherein the fermentation promoter is a squid gut, which is a mixed lactic acid bacterium cultured in complex juice or molasses. 제 1 항 또는 제 2 항에 있어서, 오징어 내장 100중량%에 대두박 20중량%를 첨가하여 고단백질을 함유시킨 오징어 내장을 주재로 한 양어용 사료첨가제의 제조방법.The method of producing a feed additive for fish farming according to claim 1 or 2, wherein the squid intestine is prepared by adding 20% by weight of soybean meal to 100% by weight of squid intestine and containing high protein. 제 2 항에 있어서, 오징어 내장 100중량%에 오징어 내장 분말 20중량%를 첨가하여 오징어 내장 냄새를 증가시킨 오징어 내장을 주재로 한 양어용 사료첨가제의 제조방법.The method of preparing a feed additive for fish farming according to claim 2, wherein the squid gut is added by adding 20 wt% of squid gut powder to 100% by weight of squid gut. 제 1 항 또는 제 2 항의 방법으로 제조된 양어용 사료첨가제.Fish feed additive prepared by the method of claim 1 or 2.
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KR20150131636A (en) * 2014-05-15 2015-11-25 주식회사 에이치에스아쿠아피드 Method for making fermented squid liver concentrate using Bacillus subtilis subsp. subtilis LSK 0604 in high-temperature type Bacillus
KR101721971B1 (en) 2016-06-30 2017-03-31 한석운 Process for manufacturing liquid type feed of squid and fish by-product using acid base cross-hydrolysis mixture

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CN108991238A (en) * 2018-07-18 2018-12-14 岭商（浙江）生物科技有限公司 A kind of hydrolysis shrimp cream and its production method and application
CN108850533A (en) * 2018-07-18 2018-11-23 岭商（浙江）生物科技有限公司 A kind of hydrolyzed fish meal and its production method and application

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KR20030067428A (en) * 2002-02-06 2003-08-14 정진욱 Non Heating Soft Pellet Feeds and thereof its Manufacture.
KR20150131636A (en) * 2014-05-15 2015-11-25 주식회사 에이치에스아쿠아피드 Method for making fermented squid liver concentrate using Bacillus subtilis subsp. subtilis LSK 0604 in high-temperature type Bacillus
KR101721971B1 (en) 2016-06-30 2017-03-31 한석운 Process for manufacturing liquid type feed of squid and fish by-product using acid base cross-hydrolysis mixture

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