JPH0255019B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fermented feed containing raw okara as a main component. Traditionally, raw okara has been used as feed, but raw okara has a high moisture content and has poor storage stability.As a result, it deteriorates within 1 to 3 days, so it cannot be supplied on a daily basis. In addition, there was an inconvenience that the product had to be consumed within a short period of time. On the other hand, feed materials with a high moisture content are fermented anaerobically to produce so-called silage, but if ordinary okara is simply left in an anaerobic state, lactic acid fermentation is difficult to occur. It has not yet been possible to convert inexpensive feed raw materials, which are mainly made from , into highly palatable feeds during storage. Ordinary okara is also called tofu meal and has the composition shown in the following table ("Japan Standard Feed Composition Table" edited by the Agriculture, Forestry and Fisheries Association Secretariat of the Ministry of Agriculture, Forestry and Forestry, published by the Chuo Food Products Association). When extracting with an aqueous solvent,
Avoid exposing it to high temperatures as much as possible.
We focused on the fact that the components of by-product okara can be made quite different from those of okara in terms of crude protein content and soluble nitrogen-free content, and if we use this, we can produce good fermented feed. Based on this idea, we conducted various studies and found that if we prepare dehydrated okara with a weight ratio of soluble nitrogen-free substances to crude protein of 1.5 or more and a pH of 5 or less, we can use it as a feed material as the main ingredient. They discovered that it could be fermented anaerobically and converted into highly palatable feed, and completed this invention.

[Table] That is, the present invention obtains raw okara having a weight ratio of soluble nitrogen-free substances to crude protein that is dehydrated to a moisture content of 77% or less at pH 4 to 5 and is 1.5 or more, and produces raw okara having a moisture content of 60% or more as a main component. This method of producing feed is characterized by anaerobically fermenting feed materials, and its purpose is to produce feed with high palatability at low cost. As shown in the table above, regular okara (tofu lees)
The weight ratio of soluble nitrogen-free substances to crude protein is about 1.2, but in order to increase this ratio, it is possible to prepare okara by thermally denaturing the protein when extracting soybeans or defatted soybeans with an aqueous solvent. It is most effective to use a lower temperature, and it is best not to expose the product to temperatures above 80°C for long periods of time. Secondaryly, if a multi-step extraction is performed in which the residue obtained by extracting soybeans or defatted soybeans with an aqueous solvent is further extracted with an aqueous solvent, the extraction rate of protein will be relatively higher than that of soluble nitrogen-free substances.
This is effective in increasing the weight ratio. If the weight ratio of soluble nitrogen-free substances to crude protein in dehydrated raw bean curd is lower than 1.5, lactic acid fermentation will hardly occur even if the feed material containing this as the main ingredient is placed under anaerobic conditions, resulting in a good result. It is difficult to obtain fermented feed with aroma and high palatability. It is more preferable that the weight ratio is 2.0 or more. The okara used in this invention is also dehydrated to a pH of 5 or less. If the pH is higher than this, it is difficult to obtain fermented feed with good aroma and high palatability, and it is difficult to increase dehydration efficiency. However, if the pH is too low, the cost of equipment for acid treatment will be required, and if the pH is further lowered, the dehydration efficiency will deteriorate, so there is usually little benefit in lowering the pH below 4. The degree of dehydration should normally be 77% or less, and such moisture can be reduced by having a pH in the range of 4 to 5.
This can be easily achieved using a normal dehydrator. Dehydration to reduce the moisture content helps to improve shelf life, but if it takes more than 4 days from preparing raw okara to putting it through the anaerobic fermentation process, heat treatment is recommended. preferable. In this heat treatment, water is added 2.5 to 4.5 times based on wet okara before dehydration, and the temperature is increased to 80°C.
It is best to heat for 10 minutes or more at the above temperature.
Combined with the above dehydration treatment, this has the effect of significantly improving the retention of raw okara. The dehydrated raw okara thus obtained can be made into a feed material having a good aroma and high palatability by fermenting it anaerobically. In this invention, there is no hindrance to the supplementary use of any known raw material other than dehydrated raw bean curd. In particular, adding a small amount of carbohydrate raw materials or lactic acid bacteria helps to achieve excellent and stable lactic acid fermentation. Examples of inexpensive carbohydrate raw materials include rice sugar, wheat flour, and maize, but even these are generally more expensive than dehydrated raw okara, so it is economical to use only a small amount. These carbohydrate raw materials can also function as moisture regulators for feed raw materials. The preferred moisture content for feed raw materials to be subjected to anaerobic fermentation is approximately 60% or more; if it is less than this, the rate of lactic acid fermentation may be slow, degassing due to treading may be somewhat difficult, and abnormal fermentation such as butyric acid fermentation may occur. be. It depends on the moisture content of dehydrated raw okara, but when the moisture content of dehydrated raw okara is in the range of 70 to 77%, the carbohydrate raw material used as the moisture adjustment agent needs to be at most 20% of the total raw materials. I don't. That is, it has the advantage of avoiding the tendency for livestock fat to become so-called soft fat when a large amount of carbohydrate raw materials such as rice sugar is used. Fermentation is carried out using the conventional method of so-called silage preparation, ie, the feed material is packed into a silo or a suitable container, deaerated as much as possible by treading or other suitable means, and stored under anaerobic conditions. The appropriate period for feeding varies depending on the season, temperature, moisture, etc., but after the start of fermentation, it is approximately 15 to 30 days in summer and 30 to 60 days in winter.
Approximately one day is appropriate. The feed produced by the present invention is a good feed that is preferred by dairy cattle, beef cattle, pigs, and the like. Examples of this invention will be described below. Example 1 Add 7 parts of tap water to 1 part of low-denatured defatted soybean flakes, stir at pH 7.0 at 40°C for 50 minutes to perform extraction, add 5 parts of tap water to the separated extraction residue, and stir at 40°C for 10 minutes. Perform stirring extraction and add 2.5 parts of water to the extracted residue (84% water) separated again to adjust the pH.
4.5, then introduced into a container and blown steam to 85℃.
After heat treatment for 10 minutes, okara was obtained by dehydration using a screw press. For comparison, okara (moisture: 84
%) was similarly hydrated, acidified, heated, and dehydrated. These ingredients were as shown in the table below.

[Table] For both dehydrated okara, add 1 part of rice sugar to 9 parts of each to use as a feed ingredient, put this into a 200-volume can, fill it with 150 kg by treading, and then cover tightly with a non-breathable sheet. The cells were kept under anaerobic conditions for 15 days in a constant temperature room at 30°C. After the above storage, the contents were taken out and evaluated, and the following results were obtained. That is, the silage of this example had a pH of 3.7, a sweet and sour aroma characteristic of lactic acid fermentation, and the color tone remained bright, unchanged from when it was packed, and was judged to be a good quality silage. On the other hand, the comparison one is PH
At 4.3, the progress of lactic acid fermentation was slow, a slight butyric acid odor was felt, and the color changed to a slightly dark brown, so it was judged as poor. Example 2 Fermented feed was prepared in the same manner as in Example 1, except that after preparing dehydrated raw okara, it was not used immediately, but was left open for 10 days at 25°C before use. No spoilage occurred during storage, and the fermented feed was also good as in Example 1. For comparison, we used dehydrated raw okara prepared from defatted soybeans (however, in Comparison 2, the pH of acidification was 5.5).
Therefore, the moisture content after dehydration was 79%, and the one in comparison 3 was not heated before dehydration), 25
While left in an open state at ℃, in all of these comparisons, a putrid odor was felt on the 4th day, and on the 10th day, all of them could not be used as raw materials for fermented feed. Example 3 Rice sugar was added or not added in various proportions to the same dehydrated raw okara (3 days after preparation) as in Example 1 for moisture adjustment or carbohydrate reinforcement, but otherwise the same as in Example 1. When we produced fermented feed, the ratio was 95:5.
The composition with a composition of ~85-15 was of the highest quality.

[Table] Example 4 Approximately 25 tons of dehydrated okara prepared in the same manner as in Example 1 was anaerobically fermented in an above-ground silo (2.5x2.5x4.0m ³ ) with 500kg of starch, a small amount of salt, and lactic acid bacteria. (outside temperature around 20℃). PH as of 30th is
3.83 and 77% moisture (slightly high moisture content due to removal from the bottom), making it a good feed. After 30 days, 6 kg per day was fed to one dairy cow for 6 days, and it was confirmed on a farm scale that the feed was well penetrated and of good quality.

Claims (1)

[Claims] 1. Raw okara with a weight ratio of soluble nitrogen-free substances to crude protein dehydrated to 77% or less at pH 4 to 5 is 1.5 or more, and raw okara with a water content of 60% or more containing this as a main component. A feed manufacturing method characterized by anaerobically fermenting feed ingredients. 2 The proportion of dehydrated raw okara in feed ingredients is 80%
% or more, the manufacturing method according to claim 1.