WO2010110326A1 - 養魚用飼料 - Google Patents
養魚用飼料 Download PDFInfo
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- WO2010110326A1 WO2010110326A1 PCT/JP2010/055103 JP2010055103W WO2010110326A1 WO 2010110326 A1 WO2010110326 A1 WO 2010110326A1 JP 2010055103 W JP2010055103 W JP 2010055103W WO 2010110326 A1 WO2010110326 A1 WO 2010110326A1
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- 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
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- 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
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
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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
- 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
Definitions
- the present invention relates to a fish feed for breeding farmed fish, and particularly to a fish feed suitable for tuna stock farming.
- live food fresh fish such as horse mackerel, mackerel, sardines, squid, squid, etc.
- live food fresh fish such as horse mackerel, mackerel, sardines, squid, squid, etc.
- raw food is naturally a natural fish food, it is excellent in fish taste and nutrition, but because it is derived from natural resources, there are problems in terms of stable supply and stable quality.
- Moist pellets made by mixing raw foods with vitamins, minerals, natural starch, etc. are improved in terms of nutrition and stable supply, but they are polluted by being discharged into the sea without being fed. Problems have been pointed out.
- these feeds require freezing and refrigeration storage, there is a drawback that the storage facilities are expensive.
- Solid fish feed that uses only mixed feed ingredients and is molded with a steam pelleter or extruder solves these drawbacks, and has advantages in feed supply stability and feed preservation. Under such circumstances, the aquaculture industry is proceeding with a shift from raw feed to mixed feed for the feed to the cultured fish.
- conversion to a mixed feed is indispensable for permanent aquaculture
- fish species with high fish eating habits have extremely high palatability for raw food, and conversion to a mixed feed is not easy.
- bluefin tuna has a high palatability for raw feeds, and conversely, the preference for blended feeds is extremely low, so the conversion from raw feeds to blended feeds is delayed.
- yellowtail and amberjack are being converted from raw feed to mixed feed, it is not easy to cultivate mixed feed alone.
- Patent Document 1 is an invention that focuses on the size of feed, and relates to a method for efficiently producing a sample of a size preferred by tuna.
- Patent Document 2 discloses a feed having a certain softness in which a feed material is enclosed in an edible film.
- Patent Document 3 discloses a feed comprising a shell made of an adhesive substance and a core containing a nutrient component using a packaging machine.
- An object of the present invention is to provide a feed for fish farming that is excellent in feed supply stability, feed storage stability, feedability, and feed efficiency.
- the present inventors have studied from various viewpoints in order to develop a feed having high palatability of tuna and good growth. As a result, it has been found that tuna are very sensitive not only to size and shape but also to physical properties, and favor physical properties that combine not only simple hardness but also elasticity and flexibility. I tried to feed tuna with various physical properties and found the physical properties that tuna liked. Furthermore, as a result of attempting to express these physical properties with objective numerical values, it has been found that desirable physical properties can be expressed by combining numerical values called “breaking stress”, “cohesiveness”, and “breaking strain rate”.
- the gist of the present invention is the following (1) to (13) fish feed and (14) feeding method.
- a fish feed comprising an outer layer and an inner layer, the physical properties of the composition of the outer layer being a breaking stress of 5 ⁇ 10 4 to 1 ⁇ 10 6 N / m 2 and a cohesiveness (30%) of 0.4.
- a feed for fish farming characterized by having a fracture strain of 30 to 80%.
- the feed for fish farming according to (1), wherein the composition of the inner layer is a composition containing a nutritional component containing fish meal and fish oil as essential components.
- (3) The feed for fish farming according to (1), wherein the weight ratio of the composition of the outer layer to the inner layer is from 3: 7 to 7: 3.
- a feed for fish farming comprising an outer layer constructed by a heated gel of protein and / or starch, and an inner layer composed of a composition containing nutrient components containing fish meal and fats and oils as essential components.
- the protein is a combination of one or more selected from fish surimi, fish meat, krill, gelatin, collagen, gluten, egg white, and soy protein.
- the starch is tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch, and processed starch thereof.
- the gist of the present invention is the following (15) to (22) method for producing fish feed.
- An outer layer composition obtained by adding and mixing an auxiliary material to a protein raw material and / or starch raw material that forms a gel upon heating, and an inner layer composition obtained by stirring and mixing fish meal, fats and oils, and other nutritional components are prepared, and the outer layer composition is prepared.
- a method for producing a feed for fish farming characterized in that at least the main surface of the inner layer composition is wrapped with a product, and the outer layer composition is gelled by heat treatment.
- a method for producing a feed for fish farming comprising: extruding so as to wrap at least the main surface of the inner layer composition while subjecting the outer layer composition to heat treatment and gelation using an extruder comprising: (17) For fish farming according to (15) or (16), wherein the protein material is one or a combination of two or more selected from fish paste, fish paste, krill, gelatin, collagen, gluten, egg white, and soy protein A method for producing feed.
- the starch raw material is a combination of one or two or more selected from tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy starch, and processed starch thereof (15) to (17 ) Any fish feed.
- the auxiliary material added to the outer layer composition is one or a combination of two or more selected from fish meal, fats and oils, salts, sugars, sugar alcohols, glycerin, thickening polysaccharides (15) to ( 18) A method for producing any fish feed. (20) The method for producing a feed for fish farming according to any one of (15) to (19), wherein the other nutritional components include vitamins and / or minerals.
- the feed of the present invention is a feed having the physical properties preferred by tuna and containing sufficient nutrients for the growth of tuna. It can be used in place of raw feed, and is a highly nutritious mixed feed excellent in feed supply stability and feed storage stability, and can be used as a fish feed with excellent feedability and feed efficiency.
- FIG. 1 is a view showing the outer layer physical property measuring method described in Test Example 7.
- FIG. 1 is a view showing the outer layer physical property measuring method described in Test Example 7.
- Tuna are very sensitive to the physical properties of the feed, and various feeds have been devised, but have the same feeding ability as raw feed, and have a higher nutritional value per unit amount than raw feed, Feed efficient feed is not completed. So far, the size, softness, etc. of the bait have attracted attention, but it is not possible to obtain a feed having sufficient food intake by itself. As shown in Test Example 1, the inventors of the present application have tried to feed foods having various physical properties, and found that they prefer not only softness as hardness but also physical properties having both elasticity and flexibility. . In addition, it has been found that tuna have a feeding behavior of adding food to the mouth once, checking the size and physical properties, and then swallowing the food into the water. Therefore, it is not preferable that the tuna breaks or collapses when added, and physical properties having a certain strength are required while having elasticity and flexibility. Needless to say, strength to withstand the impact of feeding is also necessary.
- the physical properties that satisfy the tastes of tuna are expressed as “breaking stress is 5 ⁇ 10 4 to 6 ⁇ 10 5 N / m 2 , prefer a feed with physical properties that fall within the range of “flocculation (30%) 0.4-0.6%, breaking strain 20-60%” (physical properties of the whole feed) Became clear.
- breaking stress is 5 ⁇ 10 4 to 6 ⁇ 10 5 N / m 2
- Raw fish are also in this range. However, even if only the physical properties are satisfied, it cannot be used as fish feed unless the nutrients contained in the feed are necessary and sufficient for the growth of tuna.
- the breaking stress is a parameter mainly reflecting hardness.
- the breaking stress is F / S ( ⁇ 10 ⁇ 6 N / m 2 ).
- the breaking strain rate is a parameter relating to fragility and brittleness. In the measurement of the breaking stress, if the degree of deformation of the sample by the breaking load F, that is, the height of the sample is H (mm) and the distance that the plunger has advanced is ⁇ H (mm), the breaking strain The rate is expressed as ⁇ H / H ( ⁇ 100%).
- the cohesiveness is a parameter relating to elasticity and flexibility, and reflects the property that a material deformed by applying pressure is restored to its original state.
- Pressure is applied to the sample to be measured with a plunger having a constant cross-sectional area S (mm 2 ). Return the plunger to the original position after the distance (clearance) set in advance. Repeat this twice.
- the change over time in the magnitude of the load at this time is drawn on a chart, and is represented by the ratio of the area under the curve of the first and second loads. Aggregability is represented by A 2 / A 1 (A 1 : area under the first curve, A 2 : area under the second curve).
- a cylinder having a diameter of 2.3 cm and a length of 2.0 cm is formed from each composition, and values measured in a state of being laid sideways are used. Using. Samples of other shapes and sizes were prepared and measured. However, if the components of the composition were the same, there was no change of ⁇ 10% or more. In addition, when the composition was not uniform as in the case of raw fish, it was measured using a similar size fish cut into reference values.
- the breaking stress is 5 ⁇ 10 4 to 1 ⁇ 10 6 N / m 2 and the cohesiveness (30%) is 0.
- the heated gel can be gelatinized by heating the protein to 60 ° C. or higher, or adding water to the gel or starch that is heated by cooling to 60 ° C. or higher and then cooling to 60 ° C. or higher. Means a gel.
- the outer layer composition may be anything as long as it has the above-mentioned physical properties and can wrap the inner layer composition.
- the physical properties of the gel formed by heating the protein or the gel formed by heating the starch are flexible.
- the present invention has been found to be suitable for the present invention in terms of extensibility and the like.
- a protein having gel forming ability such as a simple substance of a protein such as fish meat, surimi, krill, gluten, collagen, soybean protein, enzyme-degraded soybean protein, gelatin, egg white or a mixture of two or more of these is preferred.
- As the starch tapioca starch, wheat starch, potato starch, corn starch, bean starch, waxy corn starch, and processed starch thereof are preferable.
- a food material containing a large amount of these proteins and / or starches can also be used.
- the outer layer having a composition containing these proteins and / or starches is fixed with gel by heating, has flexibility, and has a holding power for the inner layer composition, and has a certain strength.
- fish meat surimi as an outer layer composition
- it can be produced using a general method for producing paste products such as kamaboko. Specifically, 2% or more of sodium chloride is added and placed at 10 ° C or higher, preferably 30 ° C to 40 ° C for 10 minutes or longer, and then heated at 80 to 90 ° C for 10 minutes or longer.
- a composition having desirable physical properties can be obtained by mixing egg white: starch: fish meal: water at a weight ratio of 1: 1: 2: 6 and heating.
- the feed as a whole has a low water content, high protein, and high fat. It is preferable to add fish meal and fat to the outer layer as long as they do not affect the gelation of the outer layer. Depending on the type of gel used, it is possible to add up to about 60% by weight of fish meal and up to 30% by weight of fats and oils in the outer layer. It is preferable to add 20 to 30% by weight of fish meal and 5 to 10% by weight of fats and oils. In order to improve the quality of the gel of the outer layer, an additive used as a quality improver such as a fish paste product can be added.
- Starch thickening polysaccharide, isolated soybean protein, baking soda, polymerized phosphate, egg white, transglutaminase, various protease inhibitors, and the like may be added.
- the use of thickeners is preferably 10 It is desirable that the amount is not more than wt%, more preferably not more than 5 wt%, and still more preferably 1.5% wt%.
- a heated gel mainly composed of starch is excellent in its elasticity and flexibility.
- Gels heated and kneaded with starch are heated, flexible, flexible and stretchable.
- various processed starches have their respective characteristics, and an outer layer having properties such as elasticity, flexibility, and extensibility can be obtained by combining two or more kinds.
- modified starches may be combined, such as a combination of etherified starch and phosphate cross-linked starch.
- a stronger gel can be obtained by adding proteins such as gluten and soy protein to starch. It is also possible to use flour containing gluten instead of gluten.
- auxiliary ingredients include flour such as wheat flour, protein such as soy protein, gluten and egg white, sugar and sugar alcohols such as sugar and starch syrup, carrageenan, agar, gellan gum, pullulan, mannan, xanthan gum, locust bean gum, curd Thickeners such as orchid, pectin, alginic acid and salts thereof, gum arabic, chitosan, dextrin and edible water-soluble cellulose, and salts such as phosphates may be added.
- strength can be given to the outer layer by adding wheat flour to starch.
- the stickiness of the surface after a heating can be suppressed by adding a fixed amount of protein.
- the feed of the present invention in which the inner layer mainly composed of fish meal and fish oil is wrapped with a starch starch gel, has elasticity and flexibility in the outer layer. In terms of manufacturing efficiency, it has excellent extensibility and is suitable for wrapping the inner layer with a wrapping machine or an extruder. From the viewpoint of the nutritional value of the entire feed, it is preferable to add as much fish meal or fish oil as possible to the outer layer.
- a heated gel containing starch can be made into a flexible outer layer even if fish meal is added.
- the starch used in the present invention is not particularly limited, but tapioca starch, wheat starch, potato starch, corn starch, bean starch and the like can be used, particularly etherification, acetylation, acetyl crosslinking, ether crosslinking, phosphoric acid crosslinking, Processed starch such as pregelatinized hydroxypropyl phosphate is preferred.
- the feed of the present invention is produced by adding other auxiliary materials such as protein to these starches, adding water, mixing and kneading, wrapping the inner layer with a wrapping machine, and then heating.
- the outer layer raw material and the inner layer raw material are respectively supplied to an extruder having a double nozzle, and the outer layer raw material is mixed and heat-treated, and at the same time, the outer layer raw material and the inner layer raw material are extruded and formed by wrapping the inner layer.
- the amount of water added to the raw material such as starch may be any amount that can be used for a packaging machine or an extruder, but about 30 to 50% by weight is appropriate.
- the heating temperature may be higher than the temperature at which starch or added protein or the like is gelled, and the product temperature may be 60 to 120 ° C., preferably about 70 to 100 ° C. Since fish oil is easily oxidized, it is preferable to avoid high temperatures.
- the water content of the outer layer of the feed made by wrapping the inner layer with the starch starch gel of the present invention is about 25 to 50% by weight. When stored as it is for a long time, it can be refrigerated or frozen. Further, when this feed is further dried to have a water content of 10 to 20% by weight, a feed having high storage stability can be obtained. By using superheated steam in the heating process during production, a feed with a low moisture content can be produced from the beginning. When feeding this amount of water, it is possible to feed it by immersing it in a liquid such as water or seawater to absorb the water.
- the starch starch gel is excellent in water absorption and can be returned to the same degree of flexibility as the outer layer containing about 35% by weight of moisture before drying if immersed for about 20 to 30 seconds.
- a feed that can be stored at room temperature for a long time can be produced.
- a water content of 10 to 20% by weight and a water activity of 0.8 or less, particularly 0.6 or less are preferred. According to the present invention, it is possible to provide a feed that is highly storable and that can be immersed in a liquid such as water or seawater before feeding to quickly absorb water.
- compositions of the composition of the outer layer containing starch Various patterns can be considered for the composition of the composition of the outer layer containing starch.
- the nutrients and calories required for the feed differ depending on the fish species and the growth stage of the fish.
- the more fish meal or fish oil is added the more precisely the outer layer needs to be prepared.
- the outer layer has a considerable degree of freedom.
- At least 20 to 80% by weight of starch is contained in terms of dry matter.
- the outer layer is added with 25 to 50% by weight of fish meal (in terms of dry matter), the total amount of starch, 20 to 65% by weight, wheat flour 5 to 20% by weight, protein, fats and oils, thickeners, salts, etc. It is preferable to add about 15% by weight.
- wheat flour is preferably strong flour with a high gluten content, but it may also be weak flour.
- additives used as a quality improver for starch foods can be added.
- the composition of the inner layer is mainly composed of fish meal and fats and oils, but other nutritional components known as nutritional components for fish farming such as vitamins and minerals may be added. Moreover, since it is not preferable if fish meal or liquid fats and oils are leaked although they are wrapped in the outer layer, polysaccharides and hardened oils can be blended, emulsified and stabilized. In particular, in the case of producing with a machine, it is preferable to make the physical properties of the encapsulated composition into fluidity and physical properties that are mechanically suitable.
- polysaccharides include oil Q (manufactured by Hidden Chemical Co., Ltd.) and examples of hardened oils include Unishort K (manufactured by Fuji Oil Co., Ltd.), New Fuji Pro SEH (manufactured by Fuji Oil Co., Ltd.) .
- the raw material of the conventional formula feed for cultured fish can be added to the composition of an inner layer.
- raw fish, squid meal, krill meal, soybean oil residue, protein such as corn gluten meal, krill oil, whale oil, soybean oil, corn oil, rapeseed oil, oils such as hardened oil, starch, wheat flour, rice flour, tapioca flour, corn Starches such as flour, alginic acid and its salts, sodium carboxymethylcellulose (CMC), guar gum, dextrin, chitosan, curdlan, pectin, carrageenan, mannan, gellan gum, gum arabic, edible water-soluble cellulose and other polysaccharides, vitamins, Such as minerals.
- CMC carboxymethylcellulose
- the composition of the inner layer has an oil / fat content of 20 to 70% by mass, particularly when fed to large cultured fish, the oil / fat content is preferably 30% by mass or more, more preferably 35% by mass or more, and most preferably 45% by mass or more. It mixes so that it may become.
- a large amount of fats and oils has an excellent effect on the growth and growth efficiency of cultured fish.
- the fats and oils content exceeds 70% by mass, other blending components are inevitably reduced, making it difficult to adjust the nutritional balance.
- Fish oil and other vegetable oils and fats have high fluidity and may be used as they are, but preferably Vitacel WF200, Vitacel WF600 or Vitacel WF600 / 30 (manufactured by Rettenmeier), Oil Q No. 50 or Oil Q- Oil-absorbing polysaccharides including dextran such as S (manufactured by Nissho Chemical Co., Ltd.), Pineflow (manufactured by Matsutani Chemical Industry Co., Ltd.), oil-absorbing proteins such as fermented soybean, isoflavone, soybean oil, rapeseed oil or palm oil
- the fluidity can be reduced using a hardened oil obtained by hydrogenating oils and fats. Alternatively, the fluidity can be reduced by emulsifying fish oil.
- the components that lower the fluidity are 10% by mass or less, more preferably 5% by mass or less of the composition of the inner layer.
- oil and fat fish oil is most preferable, but it can be partially replaced with other vegetable oil and fat.
- fish meal which is an essential component of the inner layer
- various fish meals that are usually used as feed materials for fish farming, crustacean powder such as krill, and the like can be used.
- the fish meal content is 30 to 70% by mass, preferably 30% by mass or more, more preferably 35% by mass or more, and most preferably 45% by mass or more.
- the feed of the present invention is a feed suitable for cultured fish, particularly tuna such as bluefin tuna ( Thunnus orientalis , Thunnus thynnus ), southern bluefin tuna ( Thunnus maccoyii ), yellowfin ( Thunnus albacares ), bigeye ( Thunnus obesus ), etc.
- tuna such as bluefin tuna ( Thunnus orientalis , Thunnus thynnus ), southern bluefin tuna ( Thunnus maccoyii ), yellowfin ( Thunnus albacares ), bigeye ( Thunnus obesus ), etc.
- yellowtail (Seriola quinqueradiata), amberjack (Seriola dumerili), yellowtail such as amberjack (Seriola lalandi), trout (Salmo trutta), coho salmon (Oncorhynchus kisutsh), salmon such as Atlantic salmon (Salmo salar), the other red sea bream (Pagrus major ), Flounder ( Paralichthys olivaceus ), tiger puffer ( Takifugu rubripes ), grouper ( Epinephelinae ), cued ( Epinephelus bruneus ), sea bass ( Lateolabrax japonicus ), barramundi ( Lates calcarifer ) and the like.
- the size of the feed is prepared according to the size of the fish. It is only necessary that the fish does not greatly deviate from the size and shape of the fish that it normally feeds in nature.
- an approximately cylindrical shape having a length of about 5 to 20 cm and a cross-sectional diameter of about 1 to 5 cm, or a shape obtained by squashing the substantially cylindrical shape slightly is suitable.
- the water activity may be adjusted in consideration of the storage stability of the feed of the present invention.
- the water activity can be adjusted by adjusting the composition of the inner layer and the outer layer.
- the water activity of the composition of the inner layer can be lowered by adjusting the amount of water added.
- Salts salt, sodium malate, sodium lactate, etc.
- sugars sacgar, lactose, maltose, sorbit, etc.
- sugar alcohols amino acids, nucleic acid related substances, organic acids, alcohols, propylene glycolose, glycerin, starches
- the water activity of the composition may be adjusted by adding a water activity regulator such as proteins.
- the feed comprising the outer layer and the inner layer of the present invention may be produced by any method as long as at least the main surface of the inner layer composition can be covered with the outer layer composition.
- it can be produced as follows. Mix the composition of the outer layer and the inner layer, determine the amount of each, and wrap it with a wrapping machine (Robo Seven series “AR-800”, etc., manufactured by Kovard).
- the outer layer composition and the inner layer composition are extruded with an extruder having a double nozzle and cut into an appropriate size.
- the outer layer gel is fixed by molding and heating by these methods.
- the heating method may be wet heating or dry heating. Examples include steam heating, dielectric heating, and microwave heating.
- the outer layer can be heat-treated, and at the same time, the inner layer can be molded.
- Covering the main surface means that the outer layer may completely enclose the inner layer, or only the cylindrical side surface, and may not be encased in both cross sections. It is sufficient that about 70% or more of the surface is covered with the outer layer.
- excipients such as binding polysaccharides, hardened oils, emulsifiers and the like to the inner layer composition so that the inner layer composition does not easily collapse.
- RHEONER II II CREEP METER RE2-3305S from Yamaden Co., Ltd. was used to measure the breaking stress, cohesiveness, and breaking strain.
- the used plunger was a cylindrical one having a diameter of 8 mm.
- the breaking strength analysis Windows (registered trademark) of Yamaden Co., Ltd. was used as software.
- texture analysis Windows (registered trademark) of Yamaden Co., Ltd. was used as software.
- the aggregation rate was measured with a clearance of 30%. The measurement speed was 1 mm / sec.
- the shape of the sample was a cylinder having a diameter of approximately 23 mm and a height of 20 mm or a shape close thereto, and the cylinder was laid sideways and its central portion was compressed with a plunger. The feed was brought to 25 ° C. and then measured.
- ⁇ Test Example 1> In order to investigate the preference of tuna for its physical properties, we tried to feed feeds and foods with various physical properties to the tuna (weight around 2kg) being cultivated in cultured ginger, and observed how they were being fed. A five-step evaluation was performed. The evaluation criteria are 5 for eating as much as normal thawed fish, 4 for eating moderately but with some hesitation, 3 for eating but not for eating more than 3 I tried to try, but I didn't actually eat 2 and I didn't eat at all. In addition, the physical properties of these feeds and foods were measured. The fresh fish was measured in a state of 2 cm wide chopped slices, and each feed, sausage, and crab fish laid sideways. The results are shown in Table 1.
- tuna prefer feeds with high physical properties such that the cohesiveness (30%) is 0.4 or more and the breaking strain ratio is in the range of 30-60%.
- Test Example 2 As a result of Test Example 1, it was found that the physical properties of the paste product are favored by tuna. Therefore, in the manner of making a paste product with the composition shown in Table 2, the surimi is used as the main raw material, fish meal, fish oil, starch, vegetable protein. , Water, vitamins, minerals, etc. were mixed and molded into a crab shape, and then steamed gelled feed with a diameter of 15 mm and a length of 120 mm was prototyped and fed to tuna. As a result, tuna were well fed and their physical properties were also within the preferred range. The physical properties were measured by the method described above in the state where the feed was laid sideways.
- Example using egg white as a protein in the outer layer The ingredients shown in Table 4 were mixed, molded into a cylinder having a diameter of 2.3 cm and a length of 2.0 cm, and then heat-treated with steam at 90 ° C. for 15 minutes. . After cooling, the measurement of the breaking stress, cohesiveness, and breaking strain was measured in the same manner as described above. As shown in Table 5, the result was suitable for the composition of the outer layer of the present invention.
- ⁇ Test Example 5> When using fish surimi as the protein of the outer layer composition, in order to examine the appropriate proportion of fish surimi, it is necessary to add surimi, 100, 75, 50, 25, 18.75, 12.5, or 6.25 parts by weight. In contrast, 45, 7.5, 5, 5, 6.25, water, salt, FUJIPRO SHE, amicol milk, sugar, fish meal, egg white, vitamin mix, polymerized phosphate, gluten, fish oil, transglutaminase, and sodium bicarbonate, Compositions each containing 40, 1.25, 5, 0.75, 2.5, 17.5, 1.25, and 1.25 parts by weight were prepared (Formulations 1 to 7, respectively).
- ⁇ Test Example 6> In order to examine whether there is a difference depending on the fish type of surimi, using the fish type surimi listed in Table 8, a sample having the same composition as the composition 2 of Test Example 5 was prepared, and the breaking stress was the same as described above. Measurement of cohesiveness and strain at break was measured. As shown in Table 7, a gel having physical properties in the range of physical properties required for the present invention was obtained by using any surimi.
- Example 1 ⁇ Feed having an outer layer containing surimi fish meat> Fish surimi 45% by weight, water 18% by weight, fish meal 19% by weight, fish oil 9% by weight, salt 3% by weight, gluten 0.3% by weight, sugar 2.5% by weight, thickening polysaccharide Octynyl succinylated tapioca starch) 2.0% by weight, separated soy protein powder (New Fuji Pro SEH: Fuji Oil Co., Ltd.) 2.0% by weight, vitamin mix 1.5% by weight, sodium bicarbonate 0.45% by weight, egg white 0.45% by weight, polymerized phosphate 0.25 Weight percent was mixed using a silent cutter to obtain an outer layer composition.
- Fish surimi 45% by weight, water 18% by weight, fish meal 19% by weight, fish oil 9% by weight, salt 3% by weight, gluten 0.3% by weight, sugar 2.5% by weight, thickening polysaccharide Octynyl succinylated tapioca starch) 2.0% by weight, separated soy protein powder (New Fuji Pro SEH
- Example 1 50% by weight of fish meal, 41% by weight of fish oil, 5% by weight of hardened oil and 4% of oil-absorbing dextrin (oil Q: manufactured by Nissho Chemical Co., Ltd .: No. 50) were mixed using a mixer to obtain an inclusion composition.
- the composition for the outer layer and the composition for the inner layer were respectively put into a packaging machine (Covad, Roboseven series “AR-800”), and the weight ratio of the composition for the outer layer and the composition of the inner layer was 50:50,
- the inner composition was wrapped around the outer layer composition so as to form a sausage having an average length of 150 cm, outer section diameter of about 20 mm, and inner section section diameter of about 15 mm. Steamed for a minute and then cooled.
- a single-layer feed having the same size as that of Example 1 was prepared using Comparative Example 1 and the outer layer composition of Example 1.
- Example 1 As shown in Table 8, the composition of the feed of Example 1 was much higher in protein and fat than fresh fish and Comparative Example 1, and was preferable as a feed for fish farming.
- Example 2 Method: Using the feed of Example 1 having a high protein and a high fat, the growth ability of tuna was compared with that of raw food. Breeding was started after 140 tuna were housed in two sections of a 10m diameter sea surface circular ginger. The average water temperature during the breeding period was 25 ° C. The feed was fed once a day. The amount of the remaining feed was subtracted from the amount of feed (feeding amount) given, and the amount of feed actually eaten (feeding amount) was measured.
- Example 1 Throughout the test period, the feed intake of Example 1 was 50-60% by weight of the raw feed. When the calorie amount per weight of each feed was calculated, the live feed was 1670 kcal / kg, whereas the calorie of the feed of Example 1 was 3600 kcal / kg. If you eat an amount that is about half the weight of raw food, you can get more calories than raw food. The weight gain rate of fish for 40 days from the start of the test was 127% for both the feed and the live feed of Example 1. The feed of Example 1 was expected to grow to the same extent as the live feed.
- the feed of Example 1 has an inner layer: outer layer weight ratio of 50:50, but the nutrition and calories of the feed can be adjusted by adjusting the ratio of the inner layer and the outer layer and the respective compositions.
- angle ⁇ is larger, there are extensibility and flexibility, and physical properties suitable for the outer layer of the feed of the present invention. If the angle ⁇ is 90 degrees or more, it is suitable as the outer layer of the feed of the present invention.
- the raw materials used in the following test examples and examples are as follows.
- Tapioca starch (etherified): Made by Matsutani Chemical Co., Ltd., trade name Yuri 8 / manufactured by Nissho Chemical Co., Ltd., trade name G-800 Tapioca starch (acetylated): Matsutani Chemical Industry Co., Ltd., trade name Sakura 2 Tapioca starch (phosphoric acid cross-linked): Made by Matsutani Chemical Industry Co., Ltd., trade name Pine Bake CC Waxy starch (pregelatinized): manufactured by Nissho Chemical Co., Ltd., trade name: Amicol W Potato starch (etherified): Made by Matsutani Chemical Co., Ltd., trade name: Farinex AG600 Bean starch (acetyl cross-linked): Nissho Chemical Co., Ltd., trade name: FPA Soy protein: Fuji Oil Co., Ltd., trade name New Fujipro SE H Wheat Flour: Nitto Fuji Flour Milling Co., Ltd., trade name Red Night Hydrogen Disodium Phosphate
- the outer layer was prepared by blending using wheat dough with reference to blending used in the field of blended food not containing starch .
- a strip-shaped sample was produced by the method described in Test Example 7 with the formulation shown in Table 9, and the angle ⁇ at which the crack occurred was measured. Moreover, even if it was bent before drying, it cracked before it was bent 90 degrees. This sample had poor flexibility and extensibility before drying, and was not suitable for the outer layer of the present invention.
- ⁇ Test Example 13> As with phosphate addition test example 12, tapioca starch (etherified): fish meal in Table 13: Fish meal 24: 53, with the amount of disodium hydrogen phosphate added being increased or decreased as shown in Table 15. A strip-shaped sample was prepared, and the angle ⁇ at which the crack occurred was measured. As shown in Table 15, it was confirmed that the angle ⁇ at which cracks occur was improved by adding phosphate. It was confirmed that by adding phosphate, the physical properties were excellent in flexibility and extensibility.
- ⁇ Test Example 14> By adjusting the blending amount of tapioca starch and flour with the blending of starch amount table 16 as a reference blend, the total amount of starch and the amount of flour are increased or decreased as shown in Table 17 to produce a strip sample, The resulting angle ⁇ was measured. As shown in Table 17, the flexibility decreased when the starch content decreased. It was shown that when 35% by weight of fish meal is contained, the starch content is preferably about 20% by weight or more.
- Example 3 Tapioca starch (etherified starch) 18% by weight, waxy starch ( ⁇ -hydroxypropyl phosphate cross-linked starch) 4% by weight, bean starch (acetylated starch) 1% by weight, separated soy protein powder (New Fuji Pro SEH: Fuji) 3% by weight, 3% by weight of krill meal, 3% by weight of wheat flour, 1% by weight of gluten, 0.5% by weight of carrageenan, 0.5% by weight of disodium hydrogen phosphate, 3% by weight of egg white, 20% by weight of fish meal, 3 % By weight, 2% by weight of fish oil, and 40% by weight of water were mixed using a silent cutter to obtain an outer layer composition.
- etherified starch 18% by weight
- waxy starch ⁇ -hydroxypropyl phosphate cross-linked starch
- bean starch acetylated starch
- separated soy protein powder New Fuji Pro SEH: Fuji
- composition 60% by weight of fish meal, 36% by weight of fish oil, 1.2% by weight of hardened oil, 3% by weight of krill meal, 2.5% by weight of vitamin, 1% by weight of mineral, 1.2% by weight of calcium phosphate, 0.1% by weight of organic acid A composition was obtained.
- the composition for the outer layer and the composition for the inner layer were respectively put into a packaging machine (Roboseven series AR-800, manufactured by Kovard).
- the weight ratio of the composition for the outer layer and the composition of the inner layer was 4: 6, and the average After surrounding the inner composition with the outer layer composition to form a sausage shape with a length of 11 cm, outer layer cross-sectional diameter of about 23 mm, and inner section of the cross-section diameter of about 20 mm, and then steamed at 95 ° C Steamed for 100 seconds and cooled. Even in the outer layer mainly composed of starch, a feed having elasticity and flexibility on the surface could be produced in the same manner as when surimi was used.
- Example 1 contains 34.5% by weight of fish meal and 25% by weight of fish oil as a whole, whereas the feed of this example contains 44% by weight of fish meal. %, And 22.4% by weight of fish oil.
- the feed of the present Example was fed to tuna, it was actively fed in the same way as raw feed.
- a highly nutritive compounded feed excellent in feed supply stability and feed storage stability is wrapped in a heated gel of protein and / or starch, so that it is highly feedable and more nutritious than conventional feeds.
- Highly efficient feed for fish farming can be provided.
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Abstract
Description
(1)外層と内層からなる養魚用飼料であって、外層の組成物の物性が、破断応力が5×104~1×106N/m2、凝集性(30%)が0.4~1.0、破断歪率が30~80%であることを特徴とする養魚用飼料。
(2)内層の組成物が魚粉と魚油を必須成分とする栄養成分を含む組成物であることを特徴とする(1)の養魚用飼料。
(3)外層と内層の組成物の重量比率が3:7~7:3である(1)の養魚用飼料。
(4)蛋白質及び/又は澱粉の加熱ゲルによって構築された外層と魚粉と油脂を必須成分とする栄養成分を含む組成物からなる内層からなることを特徴とする養魚用飼料。
(5)蛋白質が魚肉すり身、魚肉落し身、オキアミ、ゼラチン、コラーゲン、グルテン、卵白、大豆蛋白質から選ばれる1つ又は2つ以上を組み合わせたものである(4)の養魚用飼料。
(6)澱粉がタピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉、ワキシーコンスターチ、及びそれらの加工澱粉である(4)又は(5)の養魚用飼料。
(7)外層がさらに魚粉及び/又は油脂を含有するものである(4)ないし(6)いずれかの養魚用飼料。
(8)外層の水分含量が25~35重量%である(4)ないし(7)いずれかの養魚用飼料。
(9)外層が、厚さ3mmの短冊状の薄片を製造し、温度105℃で30分間乾燥後、二つに折り曲げたときに少なくとも90度折り曲げても亀裂を生じない物性を有する組成物であることを特徴とする(4)ないし(8)いずれかの養魚用飼料。
(10)内層の組成物が魚粉30~70重量%及び油脂30~70重量%含有するものである(1)ないし(9)いずれかの養魚用飼料。
(11)内層の組成物にさらに多糖類、硬化油及び乳化剤のいずれかを含むことを特徴とする(1)ないし(10)いずれかの養魚用飼料。
(12)養魚用飼料が、マグロ類用飼料である(1)ないし(11)いずれかの養魚用飼料。
(13)(4)ないし(12)いずれかの飼料の外層が水分含量を10~20重量%に調整されていることを特徴とする養魚用飼料。
(14)(13)の飼料を液体に浸漬して水分を吸収させてから使用する方法。
(15)加熱によりゲルを形成する蛋白質原料及び/又は澱粉原料に副原料を添加し撹拌混合した外層組成物と、魚粉、油脂及びその他栄養成分を撹拌混合した内層組成物を調製し、外層組成物で内層組成物の少なくとも主表面を包むように成形し、加熱処理により外層組成物をゲル化することを特徴とする養魚用飼料の製造方法。
(16)加熱によりゲルを形成する蛋白質原料及び/又は澱粉原料に副原料を添加し撹拌混合した外層組成物、魚粉、油脂及びその他栄養成分を撹拌混合した内層組成物を調製し、二重ノズルを備えたエクストルーダを用いて、外層組成物に加熱処理を加えゲル化しながら、同時に内層組成物の少なくとも主表面を包むように押出成形することを特徴とする養魚用飼料の製造方法。
(17)蛋白質原料が魚肉すり身、魚肉落し身、オキアミ、ゼラチン、コラーゲン、グルテン、卵白、大豆蛋白質から選ばれる1つ又は2つ以上を組み合わせたものである(15)又は(16)の養魚用飼料の製造方法。
(18)澱粉原料がタピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉、ワキシーコンスターチ、及びそれらの加工澱粉から選ばれる1つ又は2つ以上を組み合わせたものである(15)ないし(17)いずれかの養魚用飼料。
(19)外層組成物に添加する副原料が魚粉、油脂、塩類、糖類、糖アルコール類、グリセリン、増粘多糖類から選ばれる1つ又は2つ以上を組み合わせたものである(15)ないし(18)いずれかの養魚用飼料の製造方法。
(20)その他栄養成分が、ビタミン類及び/又はミネラル類を含むものである(15)ないし(19)いずれかの養魚用飼料の製造方法。
(21)内層組成物が魚粉30~70重量%及び油脂30~70重量%含有するものである(15)ないし(20)いずれかの養魚用飼料の製造方法。
(22)内層組成物にさらに多糖類、硬化油及び乳化剤のいずれかが含まれていることを特徴とする(15)ないし(21)いずれかの養魚用飼料の製造方法。
本願発明者らは、試験例1に示すように種々の物性の食品を給餌してみたところ、単に硬度としての軟らかさだけではなく、弾力性と柔軟性を併せ持った物性を好むことを見出した。また、マグロ類は餌を一度口にくわえて、大きさや物性を確認した後、水中にもぐってその餌を飲み込むという摂餌行動を取ることもわかってきた。そのため、マグロ類がくわえたときに折れたり、崩れたりするものでは好ましくなく、弾性や柔軟性がありながら、かつ、一定の強度を有する物性が必要であった。給餌の際の衝撃に耐える強度も必要であることはいうまでもない。
しかし、物性だけを満たしてもその飼料に含まれる栄養素がマグロ類の成長に必要十分含まれるものでなければ、養魚用飼料としては使えない。カニカマのような物性はマグロ類が好むものであったが、カニカマではたんぱく質も脂肪分もマグロ類の養殖用飼料としては不十分である。養魚用飼料の栄養素として欠かせない魚粉と油脂を一定以上含有し、かつ、好ましい物性の飼料でなければならない。
発明者らは、魚肉練り肉に魚粉、油脂を添加して、飼料を作製することを試みたが、必要な量の魚粉、油脂を添加した練り肉では成形することができなかった。そこで、魚粉と油脂を練り肉と混合するのではなく、練り肉などゲル形成能のある物質で包む本発明に思い至った。
本発明において、破断歪率とは、割れやすさ、もろさに関するパラメーターである。破断応力の測定において、破断荷重Fによって破断するまでに試料が変形した程度、すなわち、試料の高さがH(mm)で、プランジャーが進んでいた距離をΔH(mm)とすると、破断歪率はΔH/H(×100%)で表される。
本発明において、凝集性とは、弾力、柔軟性に関するパラメーターであり、圧力を加えて変形したものが元通りに回復する性質を反映する。測定する試料に一定の断面積S(mm2)を有するプランジャーで圧力をかけていく。事前に設定した距離(クリアランス)進めたところでプランジャーを元に戻す。これを2回繰り返す。このときの荷重の大きさの経時変化をチャートに描き、1回目と2回目の荷重の曲線下面積の比率で表される。凝集性はA2/A1(A1:1回目の曲線下面積、A2:2回目の曲線下面積)で表される。
これら物性を表すパラメーターは測定条件によって数値が多少ばらつくが、本発明においては、それぞれの組成物で直径2.3cm、長さ2.0cmの円柱を作り、横に寝かせた状態で測定した値を用いた。他の形やサイズのサンプルを作製して測定してみたが、組成物の成分が同一であれば、±10%以上変化することはなかった。また、生魚のように組成が均一でない場合は、類似のサイズの魚をぶつ切りにしたものなどを使用して測定し、参考値とした。
本発明において加熱ゲルとは、蛋白質を60℃以上に加熱する、あるいは、60℃以上に加熱後冷却することによりできるゲルや澱粉に水分を加えて60℃以上に加熱することにより糊化してできるゲルを意味する。
例えば、魚肉すり身を外層組成物として用いる場合、一般的なかまぼこなどの練製品の製造方法を用いて製造することができる。具体的には、2%以上の食塩を加え10℃以上、好ましくは30℃~40℃で10分以上置いてから、80~90℃で10分以上加熱する。あるいは卵白を用いる場合、例えば、卵白:澱粉:魚粉:水を1:1:2:6の重量比率で混合し、加熱することにより、望ましい物性の組成物を得ることができる。
外層のゲルの品質をよりよくするために、魚肉練製品などの品質改良剤として用いられている添加物を添加することができる。澱粉、増粘多糖類、分離大豆蛋白、重曹、重合リン酸塩、卵白、トランスグルタミナーゼ、各種プロテアーゼインヒビター、などを添加してもよい。特に、ゲル強度を強化するために、寒天、ジェランガム、プルラン、澱粉、マンナン、カラギーナン、キサンタンガム、ローカストビーンガム、カードラン、ペクチン、アルギン酸及びその塩類、アラビアガム、キトサン、デキストリン、可食性水溶性セルロースなどの増粘剤を適宜配合してもよい。但し、マグロ類をはじめ多くの養殖魚は、多糖類に対する消化性が悪いので、多糖類については、必要最小限に留めるのが好ましく、外層の材料のうち、増粘剤の使用は好ましくは10重量%以下、より好ましくは5重量%以下、さらに好ましくは1.5%重量%とすることが望ましい。
飼料全体の栄養価の観点からは、外層にもできるだけ多く魚粉や魚油を添加するのが好ましい。例えば、澱粉を含まず小麦粉を主成分とする加熱ゲルで作製した外層では、魚粉を一定以上添加すると、澱粉を含有するドウと比較して、柔軟性が低く、もろい物性のため、うまく内層を包むことができないが、澱粉を含む加熱ゲルは魚粉を入れても柔軟性ある外層とすることができる。
本発明により、保存性が高く、かつ、給餌前に水や海水などの液体に浸漬して、速やかにすいぶんを吸水することができる飼料を提供することができる。
副原料として用いる場合、小麦粉はグルテン含有量の多い強力粉が好ましいが、薄力粉でもよい。
外層の品質をよりよくするために、澱粉食品の品質改良剤として用いられている添加物を添加することができる。
さらに、内層の組成物には、従来の養殖魚用配合飼料の原材料を添加することができる。例えば、生魚類、イカミール、オキアミミール、大豆油かす、コーングルテンミールなどのタンパク質、オキアミ油、鯨油、大豆油、コーン油、菜種油、硬化油などの油脂、澱粉、小麦粉、米粉、タピオカ粉、トウモロコシ粉などのデンプン質、アルギン酸及びその塩類、カルボキシメチルセルロースナトリウム(CMC)、グァガム、デキストリン、キトサン、カードラン、ペクチン、カラギーナン、マンナン、ジェランガム、アラビアガム、可食性水溶性セルロースなどの多糖類、ビタミン、ミネラル類などである。
内層の必須成分である魚粉は通常養魚用飼料原料として用いられている各種魚粉、オキアミなどの甲殻類の粉末などが利用できる。魚粉含量を30~70質量%、好ましくは30質量%以上、より好ましくは35質量%以上、最も好ましくは45質量%以上となるように配合する。
飼料の大きさは魚の大きさに応じて調製する。魚が天然界において通常餌にしている魚の大きさ、形から大きく離れなければよい。マグロ類では長さが約5~20cm、断面の径が約1~5cm位の略円筒形、あるいは略円筒形をやや平らにつぶしたような形状が適当である。
主表面を覆うとは、外層は完全に内層を包みこむ状態にしてもよいし、円筒状の側面のみを包み、両断面は包んでいない状態にしてもよく、形状によるが、内層組成物の表面の7割程度以上が外層で覆われていればよい。完全に包み込まない場合は、内層の組成物が崩れにくいように、内層組成物に結着性のある多糖類、硬化油、乳化剤などの賦形剤を添加しておくのが好ましい。
マグロ類の餌の物性に対する嗜好性を調べるために、各種の物性を有する飼料や食品を養殖生簀にて飼育中のマグロ(体重2kg前後)に投餌してみて、摂餌の様子を観察し、5段階評価を行った。評価基準は、通常与えている解凍した魚と同程度に躊躇なく食べてしまうものを5、多少ためらいつつもほどほどに食べるものを4、食べることは食べるが一定以上食べようとしない3、少し食べてみようとするが実質的には食べないものを2、まったく食べないものを1とした。
また、これらの飼料、食品等の物性を測定した。鮮魚は2cm幅でぶつ切りにしたものを横に寝かせた状態で測定し、各飼料、ソーセージ、カニカマもそれぞれ横に寝かせた状態で測定した。
結果を表1に示す。各飼料、食品は形状や大きさが異なるため、数値を厳密に比較することはできないが、傾向をつかむことはできた。マグロ類は、凝集性(30%)が0.4以上、破断歪率が30~60%の範囲に入るような柔軟性の高い物性の飼料を好むことがわかった。
試験例1の結果、練製品の物性がマグロ類に好まれることがわかったので、表2の配合で、練り製品を作る要領で、すりみを主原料として用い、魚粉、魚油、澱粉、植物タンパク質、水、ビタミン、ミネラル等を配合し、カニカマ状に成型した後、蒸しゲル化させた直径15mm、長さ120mmの飼料を試作し、マグロ類に給餌してみた。
結果は、マグロ類がよく摂餌し、その物性も好ましいといえる範囲に入るものであった。物性は飼料を横に寝かせた状態で、既述の方法で測定した。
次にマグロ類に必要な栄養分である魚油を物性を維持しながら添加して増やすることを試みた。魚肉すり身35重量%、魚粉19重量%、魚油8又は15重量%、水21又は14重量%、大豆蛋白3重量%、デンプン2重量%、砂糖4重量%、塩4重量%、グルテン2重量%、重合リン酸塩0.5重量%、重曹0.5%重量%、卵白1重量%をフードプロセッサで混合し、スチーム加熱し、直径2.3cm、長さ2.0cmの円柱を切り出し、サンプルとした。
それらサンプルの物性を測定した。表3に示すように魚油の量が多くなると破断応力、凝集性、破断歪率いずれの値も低下し、一定以上の魚油を添加すると好ましい物性の範囲からはずれてしまうことがわかった。
表4に示す成分を混合し、直径2.3cm、長さ2.0cmの円柱に成型した後、蒸気により90℃、15分間加熱処理をした。放冷後、前述と同様に破断応力、凝集性、破断歪度の測定を測定した。結果は表5に示すように、本発明の外層の組成物に適したものであった。
外層組成物のタンパク質として魚肉すり身を用いる場合に、魚肉すり身の配合比率がどの程度が適当であるかを検討するため、すり身、100、75、50、25、18.75、12.5、又は6.25重量部に対して、水、塩、ニューフジプロSHE、アミコール乳華、砂糖、魚粉、卵白、ビタミンミックス、重合リン酸塩、グルテン、魚油、トランスグルタミナーゼ、及び重曹をそれぞれ45、7.5、5、5、6.25、40、1.25、5、0.75、2.5、17.5、1.25、1.25重量部ずつ配合した組成物を調製した(それぞれ、配合1~7)。上記成分を混合し、直径2.3cm、長さ2.0cmの円柱に成型した後、蒸気により90℃、15分間加熱処理をした。放冷後、前述と同様に破断応力、凝集性、破断歪度の測定を測定した。結果は表6に示すように、すり身を100~50重量部配合したものが、本発明の外層の組成物に適していた。
すり身の魚種による相違があるかどうか検討するために、表8に記載の魚種のすり身を用いて、試験例5の配合2と同じ配合の試料を調製して、前述と同様に破断応力、凝集性、破断歪度の測定を測定した。表7に示すようにいずれのすり身を使用しても本願発明に必要な物性範囲の物性のゲルが得られた。
<魚肉すり身を含有する外層を有する飼料>
魚肉すり身45重量%、水18重量%、魚粉19重量%、魚油9重量%、塩3重量%、グルテン0.3重量%、砂糖2.5重量%、増粘多糖類(アミコール乳華:日澱化学社製オクチニルコハク酸化タピオカ澱粉)2.0重量%、分離大豆タンパク粉体(ニューフジプロSEH:不二製油社製)2.0重量%、ビタミンミックス1.5重量%、重曹0.45重量%、卵白0.45重量%、重合リン酸塩0.25重量%をサイレントカッターを用い混合し、外層用組成物とした。
魚粉50重量%、魚油41重量%、硬化油5重量%、吸油性デキストリン(オイルQ:日澱化学社製:No.50)4%をミキサーを用い混合し、内包組成物とした。
外層用組成物、内層用組成物は包餡機(コバード社製、ロボセブンシリーズ“AR-800”)にそれぞれ投入し、外層用組成物と内層の組成物の重量比が50:50で、平均の長さ150cm、外層の断面直径約20mm、内包部分の断面直径約15mmのソーセージ状になるように内包組成物の周囲を外層用組成物で包み成型した後、蒸機にて90℃で10分間蒸し、その後冷却を行った。
比較例1とし実施例1の外層用組成物を用いて、実施例1と同じ大きさの単層の飼料を調製した。
方法:高蛋白質、高脂肪である実施例1の飼料を用い、マグロ類の成長性を生餌と比較した。直径10mの海面円形生簀2区画にマグロを140尾ずつ収容して飼育を開始した。飼育期間中の平均水温は25℃であった。飼料は1日1回飽食給餌とした。それぞれ与えた飼料の量(給餌量)から残った飼料の量を引き、実際に食べた飼料の量(摂餌量)を測定した。
実施例1の飼料は内層:外層の重量比が50:50であるが、内層、外層の比率やそれぞれの組成を調節することにより、飼料の栄養、カロリーを調節することができる。実施例1の配合よりも高カロリー、高栄養の飼料を製造することにより、生餌や従来のマグロ類用飼料などより高い成長率の飼料を得ることができる。
外層に蛋白質以外の材料を用いて、好ましい物性を持つ飼料を作製することを試みた。すり身のような動物性原料ではなく、植物性原料を主成分として用いることを検討した。
また、各種原料について検討する中で、外層の物性を破断応力、凝集性(30%)、破断歪率で測定するよりも、より簡便に本発明の飼料の外層として適否を判断する指標について検討し、以下の方法を見出した。
外層の物性測定方法
外層の原料(合計30g:水を含む)を混練し、底面が90×90mmの大きさの樹脂トレーに広げ、約3mm厚さの薄層とし、100℃の蒸し器で5分間加熱する。80×15×3mmの大きさの短冊状に切り、それぞれ4枚をサンプルとする。それらを105℃の乾燥機で30分間乾燥させる。熱が取れたら食品用ラップフィルムに包んで25℃の水槽に30分間浸けて品温を一定にさせる。
それぞれの短冊状サンプルを図1のように中ほどでゆっくり折り曲げて、亀裂が生じた時点の角度(α)を求める。角度αが大きいほど、伸展性、柔軟性があり、本発明の飼料の外層と適した物性であるといえる。角度αが90度以上であれば、本発明飼料の外層として適している。
以下の試験例、実施例で用いた原料は以下のとおりである。
タピオカ澱粉(エーテル化):松谷化学工業(株)製、商品名
ゆり8/日澱化学(株)製、商品名G-800
タピオカ澱粉(アセチル化):松谷化学工業(株)製、商品名 桜2
タピオカ澱粉(リン酸架橋):松谷化学工業(株)製、商品名 パインベークCC
ワキシー澱粉(α化):日澱化学(株)製、商品名 アミコールW
馬鈴薯澱粉(エーテル化):松谷化学工業(株)製、商品名 ファリネックスAG600
豆澱粉(アセチル架橋):日澱化学(株)製、商品名 FPA
大豆タンパク:不二製油(株)製、商品名ニューフジプロSE H
小麦粉:日東富士製粉(株)、商品名 赤ナイト
リン酸水素二ナトリウム:三栄源エフ・エフ・アイ(株)製
澱粉を含まない配合
食品分野で用いられる配合を参考に小麦のドウを用いた配合で外層を作製した。表9に示す配合で試験例7記載の方法で短冊状のサンプルを製造し、亀裂が生じた角度αを測定したところ、54度であった。また、乾燥前に折り曲げても90度曲がらないうちに亀裂が生じてしまった。このサンプルは乾燥前も柔軟性、伸展性に乏しいものであり、本発明の外層には適当ではなかった。魚粉、魚油を添加する場合、小麦粉だけで外層を作製するには、混練時間を長くするなど、グルテンの効果が強くでるような製造方法を採用することが必要である。
小麦粉と澱粉を含有する配合
魚粉、魚油を含む場合、小麦粉だけでは十分な物性のものを得ることができなかったので、澱粉を用いることを試みた。試験例8の配合を基本配合とし、小麦粉40重量%(乾物換算)のうち35重量%を表10に示す澱粉に置き換えた配合で短冊状のサンプルを作製し、折り曲げたときに亀裂が生じる角度αを測定した。
表10に示すように、各種澱粉を添加することにより、小麦だけの場合と比較して顕著に伸展性に優れた物性のものが得られた。
澱粉の配合
試験例9において、複数種類の澱粉を用いたほうが好ましいという結果が得られたので、試験例9と同様に試験例8の小麦粉40重量%(乾物換算)のうち35重量%を表11に示す澱粉に置き換えた配合で短冊状のサンプルを作製し、折り曲げたときに亀裂が生じる角度αを測定した。
表11に示すように、1種類の澱粉よりも2種類を組み合わせることによって相乗効果が認められた。
魚粉の添加可能量の検討
外層にどの程度の魚粉を添加することができるか確認するため、表12の基本配合を用い、魚粉と澱粉の添加量を表13のように変化させて短冊状サンプルを作製し、亀裂が生じる角度αを測定した。
表13に示すように魚粉の含有量が乾物換算で50重量%を超えると、亀裂が生じる角度αが90度を割り、好ましくない物性になるが、50重量%程度までは添加可能であることが確認できた。
小麦粉の添加
試験例11の結果に基づき、魚粉の量が限界量であると考えられる表13のタピオカ澱粉(エーテル化):魚粉=24:53を基準配合とし、そのうち小麦粉の添加量を表14のように増減させて短冊状サンプルを作製し、亀裂が生じた角度αを測定した。
表14に示すように、小麦粉の添加は亀裂が生じた角度αを改善させた。また、同時に外層に強度を付与する効果を有することが認められた。
リン酸塩の添加
試験例12と同様に、表13のタピオカ澱粉(エーテル化):魚粉=24:53を基準配合とし、そのうちリン酸水素二ナトリウムの添加量を表15のように増減させて短冊状サンプルを作製し、亀裂が生じる角度αを測定した。
表15に示すように、リン酸塩を添加することにより亀裂が生じる角度αが改善されることが確認された。リン酸塩の添加により、柔軟性、伸展性にすぐれた物性となることを確認した。
澱粉量
表16の配合を基準配合とし、タピオカ澱粉と小麦粉の配合量を調節することにより、澱粉の合計量と小麦粉の量を表17のように増減させて短冊状サンプルを作製し、亀裂が生じる角度αを測定した。
表17に示すように澱粉含有量が少なくなると柔軟性が低下した。魚粉を35重量%含有する場合、澱粉含有量は20重量%程度以上とするのが好ましいことが示された。
表18の配合で短冊状のサンプルを作製し、亀裂が生じる角度αを測定したところ、116度であった。その他の副原料なしでも、柔軟性のある外層ができることが確認できた。しかし、やや表面がべたつくので、取扱の点からはその他の副原料を添加したほうが好ましい。
試験例14の表16の基準配合により作製した短冊状サンプルを水分が20重量%以下になるまで105℃で乾燥させた。この乾燥短冊状サンプルを水及び海水に浸漬したところ、速やかに吸水し、30秒程度で乾燥前の状態に近い物性が得られた。
タピオカ澱粉(エーテル化澱粉)18重量%、ワキシー澱粉(α化ヒドロキシプロピルリン酸架橋澱粉)4重量%、豆澱粉(アセチル化澱粉)1重量%、分離大豆タンパク粉体(ニューフジプロSEH:不二製油社製)3重量%、オキアミミール3重量%、小麦粉3重量%、グルテン1重量%、カラギーナン0.5重量%、リン酸水素二ナトリウム0.5重量%、卵白3重量%、魚粉20重量%、水あめ3重量%、魚油2重量%、水40重量%をサイレントカッターを用いて混合し、外層用組成物とした。
魚粉60重量%、魚油36重量%、硬化油1.2重量%、オキアミミール3重量%、ビタミン2.5重量%、ミネラル1重量%、リン酸カルシウム1.2重量%、有機酸0.1重量%をミキサーを用い混合し、内包組成物とした。
外層用組成物、内層用組成物は包餡機(コバード社製、ロボセブンシリーズ AR-800)にそれぞれ投入し、外層用組成物と内層の組成物の重量比が4:6で、平均の長さ11cm、外層の断面直径約23mm、内包部分の断面直径約20mmのソーセージのような形状になるように内包組成物の周囲を外層用組成物で包み成型した後、蒸機にて95℃で100秒間蒸し、冷却した。
澱粉を主体とする外層でも、すり身を用いた場合と同様に表面に弾力、柔軟性がある飼料を製造することができた。実施例1の飼料と本実施例の飼料を比較すると実施例1では飼料全体として、湿重量で、魚粉34.5重量%、魚油25重量%含有するのに対し、本実施例の飼料では魚粉44重量%、魚油22.4重量%含有するものであり、同様に栄養価の高い飼料であった。また、本実施例の飼料をマグロに給餌したところ、生餌と同様に活発に摂餌した。
Claims (22)
- 外層と内層からなる養魚用飼料であって、外層の組成物の物性が、破断応力が5×104~1×106N/m2、凝集性(30%)が0.4~1.0、破断歪率が30~80%であることを特徴とする養魚用飼料。
- 内層の組成物が魚粉と魚油を必須成分とする栄養成分を含む組成物であることを特徴とする請求項1の養魚用飼料。
- 外層と内層の組成物の重量比率が2:8~7:3である請求項1の養魚用飼料。
- 蛋白質及び/又は澱粉の加熱ゲルによって構築された外層と魚粉と油脂を必須成分とする栄養成分を含む組成物からなる内層からなることを特徴とする養魚用飼料。
- 蛋白質が魚肉すり身、魚肉落し身、オキアミ、ゼラチン、コラーゲン、グルテン、卵白、大豆蛋白質から選ばれる1つ又は2つ以上を組み合わせたものである請求項4の養魚用飼料。
- 澱粉がタピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉、、ワキシーコンスターチ、及びそれらの加工澱粉である請求項4又は5の養魚用飼料。
- 外層がさらに魚粉及び/又は油脂を含有するものである請求項4ないし6いずれかの養魚用飼料。
- 外層の水分含量が20~50重量%である請求項4ないし7いずれかの養魚用飼料。
- 外層が、厚さ3mmの短冊状の薄片を製造し、温度105℃で30分間乾燥後、二つに折り曲げたときに少なくとも90度折り曲げても亀裂を生じない物性を有する組成物であることを特徴とする請求項4ないし8いずれかの養魚用飼料。
- 内層の組成物が魚粉30~70重量%及び油脂30~70重量%含有するものである請求項1ないし9いずれかの養魚用飼料。
- 内層の組成物にさらに多糖類、硬化油及び乳化剤のいずれかを含むことを特徴とする請求項1ないし10いずれかの養魚用飼料。
- 養魚用飼料が、マグロ類用飼料である請求項1ないし11いずれかの養魚用飼料。
- 請求項4ないし12いずれかの飼料の外層の水分含量を10~20重量%に調整したことを特徴とする養魚用飼料。
- 請求項13の飼料を液体に浸漬して水分を吸収させてから使用する方法。
- 加熱によりゲルを形成する蛋白質原料及び/又は澱粉原料に副原料を添加し撹拌混合した外層組成物と、魚粉、油脂及びその他栄養成分を撹拌混合した内層組成物を調製し、外層組成物で内層組成物の少なくとも主表面を包むように成形し、加熱処理により外層組成物をゲル化することを特徴とする養魚用飼料の製造方法。
- 加熱によりゲルを形成する蛋白質原料及び/又は澱粉原料に副原料を添加し撹拌混合した外層組成物、魚粉、油脂及びその他栄養成分を撹拌混合した内層組成物を調製し、二重ノズルを備えたエクストルーダを用いて、外層組成物に加熱処理を加えゲル化しながら、同時に内層組成物の少なくとも主表面を包むように押出成形することを特徴とする養魚用飼料の製造方法。
- 蛋白質原料が魚肉すり身、魚肉落し身、オキアミ、ゼラチン、コラーゲン、グルテン、卵白、大豆蛋白質から選ばれる1つ又は2つ以上を組み合わせたものである請求項15又は16の養魚用飼料の製造方法。
- 澱粉原料がタピオカ澱粉、小麦澱粉、馬鈴薯澱粉、トウモロコシ澱粉、豆澱粉、ワキシーコンスターチ、及びそれらの加工澱粉から選ばれる1つ又は2つ以上を組み合わせたものである請求項15ないし17いずれかの養魚用飼料。
- 外層組成物に添加する副原料が魚粉、油脂、塩類、糖類、糖アルコール類、グリセリン、増粘多糖類から選ばれる1つ又は2つ以上を組み合わせたものである請求項15ないし18いずれかの養魚用飼料の製造方法。
- その他栄養成分が、ビタミン類及び/又はミネラル類を含むものである請求項15ないし19いずれかの養魚用飼料の製造方法。
- 内層組成物が魚粉30~70重量%及び油脂30~70重量%含有するものである請求項15ないし20いずれかの養魚用飼料の製造方法。
- 内層組成物にさらに多糖類、硬化油及び乳化剤のいずれかが含まれていることを特徴とする請求項15ないし21いずれかの養魚用飼料の製造方法。
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CN2010800139160A CN102404997B (zh) | 2009-03-25 | 2010-03-24 | 养鱼用饲料 |
JP2011506091A JP5030043B2 (ja) | 2009-03-25 | 2010-03-24 | 養魚用飼料 |
MX2011010039A MX2011010039A (es) | 2009-03-25 | 2010-03-24 | Alimento para piscicultura. |
EP10756122.7A EP2412248A4 (en) | 2009-03-25 | 2010-03-24 | Feed for fish farming |
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US (1) | US9961924B2 (ja) |
EP (1) | EP2412248A4 (ja) |
JP (1) | JP5030043B2 (ja) |
CN (1) | CN102404997B (ja) |
AU (1) | AU2010228262B2 (ja) |
MX (1) | MX2011010039A (ja) |
WO (1) | WO2010110326A1 (ja) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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US20140287124A1 (en) * | 2011-10-26 | 2014-09-25 | Nippon Suisan Kaisha, Ltd. | Method for producing feed or food |
WO2019039472A1 (ja) | 2017-08-22 | 2019-02-28 | 日本水産株式会社 | マグロ類養殖魚及びその用途、並びにマグロ類養殖魚の作出方法 |
JP2022523067A (ja) * | 2019-01-28 | 2022-04-21 | スクレッティング アクアカルチャー リサーチ センター アーエス | 安定した柔らかく弾力のある食感を備えた水生種用の飼料 |
Families Citing this family (11)
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CN102972661B (zh) * | 2012-12-17 | 2013-12-25 | 福建格林生物科技有限公司 | 高强耐水耐贮存凝胶状水产饲料 |
CN103478505A (zh) * | 2013-10-15 | 2014-01-01 | 南京市水产科学研究所 | 一种软性颗粒饲料及其制备方法 |
CN105360721A (zh) * | 2015-11-24 | 2016-03-02 | 广州聚注专利研发有限公司 | 一种金枪鱼专用饲料及其制备方法 |
CN105558354B (zh) * | 2016-01-26 | 2019-08-20 | 武汉轻工大学 | 饲用鱼油微胶囊及其制备工艺 |
JP7381446B2 (ja) * | 2018-03-13 | 2023-11-15 | 株式会社ニッスイ | 養魚用飼料 |
CN108552435A (zh) * | 2018-04-12 | 2018-09-21 | 福建高农饲料有限公司 | 高体鰤鱼人工配合饲料及其制备方法 |
CN108783110A (zh) * | 2018-07-03 | 2018-11-13 | 珠海容川饲料有限公司 | 促进鲈鱼中后期快速生长的膨化配合饲料及其制备方法和应用 |
CN109170359A (zh) * | 2018-08-28 | 2019-01-11 | 珠海容川饲料有限公司 | 一种卵形鲳鲹高温期配合饲料及其制备方法和应用 |
CN109221794A (zh) * | 2018-08-28 | 2019-01-18 | 珠海容川饲料有限公司 | 一种卵形鲳鲹越冬育肥配合饲料及其制备方法和应用 |
CN109221645A (zh) * | 2018-09-10 | 2019-01-18 | 珠海容川饲料有限公司 | 一种提高大黄鱼长速和存活率的低淀粉膨化配合饲料及其制备方法 |
WO2020199137A1 (zh) * | 2019-04-02 | 2020-10-08 | 唐山哈船科技有限公司 | 水产养殖饲料及其制备方法 |
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Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20140287124A1 (en) * | 2011-10-26 | 2014-09-25 | Nippon Suisan Kaisha, Ltd. | Method for producing feed or food |
JP2017176179A (ja) * | 2011-10-26 | 2017-10-05 | 日本水産株式会社 | 飼料又は食品の製造方法 |
WO2019039472A1 (ja) | 2017-08-22 | 2019-02-28 | 日本水産株式会社 | マグロ類養殖魚及びその用途、並びにマグロ類養殖魚の作出方法 |
JP6499816B1 (ja) * | 2017-08-22 | 2019-04-10 | 日本水産株式会社 | マグロ類養殖魚及びその用途、並びにマグロ類養殖魚の作出方法 |
JP2022523067A (ja) * | 2019-01-28 | 2022-04-21 | スクレッティング アクアカルチャー リサーチ センター アーエス | 安定した柔らかく弾力のある食感を備えた水生種用の飼料 |
JP7494189B2 (ja) | 2019-01-28 | 2024-06-03 | スクレッティング アクアカルチャー リサーチ センター アーエス | 安定した柔らかく弾力のある食感を備えた水生種用の飼料 |
Also Published As
Publication number | Publication date |
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JPWO2010110326A1 (ja) | 2012-10-04 |
EP2412248A4 (en) | 2017-06-21 |
JP5030043B2 (ja) | 2012-09-19 |
US9961924B2 (en) | 2018-05-08 |
AU2010228262A1 (en) | 2011-10-20 |
US20120076897A1 (en) | 2012-03-29 |
MX2011010039A (es) | 2012-01-20 |
CN102404997B (zh) | 2013-12-25 |
CN102404997A (zh) | 2012-04-04 |
AU2010228262B2 (en) | 2013-01-24 |
EP2412248A1 (en) | 2012-02-01 |
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