JP2006014687A - Method for producing ruminant feed - Google Patents

Abstract

PROBLEM TO BE SOLVED: To insolubilize proteins contained in defatted soybeans in water, to have a high rumen bypass rate of proteins in ruminant rumen, and to digestive and absorbable in lower digestive organs such as the fourth stomach and small intestine. A method for producing a ruminant feed is provided.
SOLUTION: The defatted soybean is provided with a heat quantity Q of 400 to 510 Joule / g obtained by the following general formula (1), and heat-treated with this heat quantity for 2 to 14 seconds.
Q (Joule / g) = {Tr-t}
× Hs × 4.18 (1)
(However, Tr is the maximum product temperature (° C.) of the defatted soybean being heated, t is the product temperature (room temperature) (° C.) of the defatted soybean before heating, and Hs is the specific heat (cal / g · ° C.) of the defatted soybean. .)

Description

  The present invention relates to a method for producing ruminant feed that can be obtained by heat-treating defatted soybeans.

  It is known to use soybean meal obtained by treating defatted soybeans and adjusting the water content to about 12% as a feed material. If the subject is a feed for monogastric animals such as pigs or chickens, or a ruminant feed that is considered immature as a substantially monogastric animal such as a calf, soybean meal is high protein. Although it is widely used as a feed material, when it is orally administered directly to ruminants, 70-80% is degraded by microorganisms in the rumen (rumen), and most is not effectively utilized. Thus, by heating soybean meal, heat-treated soybean meal has been developed, which reduces decomposition by microorganisms in the rumen and increases the reach to the small intestine (lumen bypass rate), some of which are already on the market. However, the lumen bypass rate of these conventional heated soybean meal was 50-70%, which was not sufficient. A technique has been proposed in which a physiologically active substance such as a protein is coated with a protective substance to stably exist in the rumen and can be digested and absorbed by the lower digestive organs of the fourth stomach and the small intestine. In order to protect the granules containing nutrients from microorganisms inhabiting the lumen, it requires a processing step for coating the granules with a special coating agent, which causes an increase in production process and cost, which is not preferable (for example, patent document) 1).

On the other hand, as an example of heat treatment of defatted soybeans, there is a method of floating a pulverized substance in a transfer heated gas medium. However, if air is used for the transfer gas medium, transfer efficiency is poor. It has been disclosed to perform heat sterilization or heat protein denaturation of a heating medium granular material of superheated steam improved. Soybeans or defatted soybeans are put into a heating tube in which a stream of superheated steam at a gauge pressure of 4-8 kg / cm ² and a temperature of 150-280 ° C. flows, heated and pressurized within 15 seconds in a dispersed and suspended state, and then at a lower pressure A method for producing a feed for monogastric or parenchymal monogastric juvenile animals such as piglets and calves by suddenly releasing them into the gas and expanding and modifying them has been proposed (Patent Document 2). Moreover, regarding heat denaturation, in the case of superheated steam treatment, there is a description of treatment for 1 to 8 seconds at a gauge pressure of 1 to 20 kg / cm ² and a temperature of 350 ° C. or less (Patent Document 3).

  When the feed heated by the method obtained by superheated steam described in Patent Document 2 or 3 is tested with a rumen juice for test corresponding to the gastric juice of the rumen of lactating cows, the nutrient source in the defatted soybean The dissolution of a certain amino acid was observed, the rumen bypass rate, which is a standard for passing through the rumen, was not high, and it was difficult to say that the heat treatment was never satisfactory.

On the other hand, Patent Document 2 shows an example of heat-treating defatted soybeans using an Excluder as a comparative example. The defatted soybeans and 20% by weight of water are charged into a screw extruder, and the gauge pressure is 50 kg. An example is disclosed in which puffed defatted soybeans are produced by heating and pressurizing with a residence time of 1 minute at / cm ² and a product temperature of 140 ° C., and then releasing into the atmosphere from an extruder. Attempting to heat the defatted soybeans without adding moisture at a higher temperature, the defatted soybeans are not operated continuously due to the characteristics of the unique mechanism of the extruder, and are intermittently injected from the outlet. Therefore, heat treatment at a higher temperature is not preferable.

  Furthermore, the moisture content is 14 to 25 by moistening with steam steamed whole grains or pressed pieces or cracked grains and beet pulp, and protein feed such as soybean meal or defatted soybean as a minor ingredient. Solid feed for herbivorous animals such as beef cattle, sheep, etc., granulated with a temperature of 80 to 110 ° C. immediately before the extrusion granulator die after taking a humidity conditioning time of 1 minute or more. Has been proposed (see Patent Document 4).

  The temperature in the case of the heat treatment using superheated steam shown in Patent Document 2 or 3 is the temperature of superheated steam, not the product temperature of the object to be heated. Regarding the defatted soybean, a treatment example of the defatted soybean is described in Table 1 of Patent Document 3, but the inlet temperature of superheated steam is 220 ° C. at the maximum. In the steam heating method, superheated steam is used as a heating medium, and this is used for heating and moving the heated material. In the superheated steam method, a product is obtained by applying pressure to the material to be heated, reducing the pressure to atmospheric pressure at the end of heating, and expanding the material to be heated. Since a medium of superheated steam is necessary and pressure must be applied thereto, there is a disadvantage that a special large-scale apparatus is required.

Patent Document 2 or 3 does not directly describe how many times the temperature of the defatted soybean exposed to the superheated steam stream is reached, but the temperature of the heated material can be determined. Regarding the heat treatment of granular material by superheated steam, the technical data (Non-patent Document 1) of Okawara Manufacturing Co., Ltd., which manufactures and sells this apparatus, has the following description regarding the relationship between the superheated steam pressure and the temperature of the heated material. (See FIGS. 1 and 2 of the attached reference diagram) FIG. 1 shows a state diagram of water by pressure-temperature, and FIG. 2 shows (0.2 MPa · G (註: G is a gauge pressure. This is a notation that is conventionally used to distinguish between absolute pressure and gauge pressure.The present inventor understands that the notation of the unit MPa · G is equivalent to MPa, and will read the following FIG. ), An example of a profile when an object to be sterilized at 20 ° C. is introduced into an air flow of superheated steam at 153 ° C. (superheat degree 30 ° C.). This means that the product temperature does not rise above the saturation temperature (in this case, 133 ° C) corresponding to the pressure of the superheated steam, even though the sterilized product continues to receive the sensible heat of the superheated steam. This means that their energy and moisture that the sterilized product originally possessed It is used for evaporation of moisture given by heat, that is, as long as moisture evaporation continues, the product temperature remains at the saturation temperature. The boiling point of atmospheric pressure drops to around 100 ° C. From the above, the sterilization temperature and the temperature reached by the object to be sterilized are not the temperature of superheated steam, but the saturation temperature of the corresponding pressure. In order to increase the pressure, it is indispensable to apply pressure, and if it remains at atmospheric pressure, it cannot be heated above 100 ° C as long as there is moisture. ”From this description, it is described in Patent Document 2. When the product temperature is obtained from the gauge pressure of 8 kg / cm ² , it can be read as 180 ° C. from Fig. 1. The gauge pressure of 20 kg / cm ² shown in Patent Document 3 is “Chemical Engineering Handbook”. "5th revised edition (1988)", edited by the Japan Society of Mechanical Engineers "1980SI Japan Society of Mechanical Engineers steam table" (1981), it can be read that the temperature is 211 ° C.

JP 7-289172 A JP 58-31942 A JP-A 61-199819 JP 52-122574 A Okawara Manufacturing Co., Ltd. Technical data "Powder sterilizer" (Okawara Manufacturing Co., Ltd. okawara200105 ・ 20MID)

  In the present invention, when defatted soybeans are effectively used as ruminant feed, soy protein contained in the defatted soybeans is in the rumen of ruminants (sometimes referred to as rumen), and microorganisms inhabit in the rumen. Provides a manufacturing method for making it easily digested and absorbed in the lower digestive organs such as the rumen and small intestine, and the passage through the lumen (sometimes referred to as lumen bypass). The purpose is to do.

As a result of intensive studies in view of the above-mentioned problems, the present inventors have produced a ruminant feed by heat-treating defatted soybeans under specific conditions, so that the feed has a high rumen bypass rate and good lower digestive organs. The present invention was completed by discovering that the ruminant shows a high digestibility and that the ruminant can efficiently absorb nutrients. That is, the present invention includes the following contents.
According to a first aspect of the present invention, there is provided a ruminating animal feed characterized in that a defatted soybean is given a heat quantity Q of 400 to 510 Joule / g obtained by the following general formula (1) and heat-treated for 2 to 14 seconds with this heat quantity. Production method,
Q (Joule / g) = {Tr-t}
× Hs × 4.18 (1)
(However, Tr is the maximum product temperature (° C) of the defatted soybean being heated, t is the product temperature (° C) of the defatted soybean before heating, and Hs is the specific heat (cal / g · ° C) of the defatted soybean.)
Second, the first method for producing ruminant feed, wherein the production method is an extrusion production method in which a shearing force of 20 to 400 Wh / kg is applied.
Third, the method for producing a ruminant feed according to the first or second aspect, wherein the defatted soybean is previously dried to a moisture content of 5 to 0.5%,
Fourthly, dry defatted soybean having a moisture content of defatted soybean of 5 to 0.5% is heat-treated at 250 to 350 ° C. for 2 to 14 seconds at the maximum product temperature of the defatted soybean being heated, and during this time 20 to 400 Wh / a method for extruding ruminant feed, characterized by applying a shear force of kg,
Fifth is manufactured by adding a shearing force of 20 to 400 Wh / kg to a defatted soybean and a heat quantity Q of 400 to 510 Joule / g obtained by the following general formula (1), and heat-treating with this heat quantity for 2 to 14 seconds. A ruminant feed characterized by having a water-soluble protein content of 1.5 to 5.4% based on the total protein.
Q (Joule / g) = {Tr-t}
× Hs × 4.18 (1)
(Where Tr is the maximum product temperature (° C) of the defatted soybean being heated, t is the product temperature (° C) of the defatted soybean before heating, and Hs is the specific heat (cal / g · ° C) of the defatted soybean) and The sixth is a ruminant animal feed characterized in that, after heat treatment, the moisture content contained in the defatted soybean is 0.1 to 2.4%.

  The high-temperature, short-time heat-treated defatted soybean produced according to the present invention has a high protein rumen bypass rate in the rumen of the ruminant and good digestion and absorption in the lower digestive organs such as the fourth stomach and the small intestine. Since it shows a rate, it is suitable as a ruminant feed.

  The apparatus used for the manufacturing method of the present invention is not particularly limited. An apparatus that can provide a predetermined amount of heat and a predetermined heating time can be used. An example of a realistic apparatus is preferably an extrusion apparatus. This apparatus has a reciprocating type in which a raw material is put into a heat-resistant cylinder and pushed by a plunger, and a continuous type in which a screw is rotated and extruded in the cylinder. The latter is advantageous because it can be produced continuously. However, in general, an extrusion molding machine (hereinafter sometimes referred to as “extruder”) is provided with a die at the exit of a cylinder and extrudes a bar-like or thread-like product having a cross-sectional shape determined by the shape of the die. Sufficient pressure is applied before the raw material heat plasticizes in the cylinder and exits the die. The ruminant feed obtained by the present invention is flaky or granular and does not need to be molded. Therefore, if an extrusion molding machine that has been widely used in the past is used, it is preferable to remove the die for use. When defatted soybeans are supplied into a cylinder and heated with the die attached, the defatted soybeans are plasticized and jump out intermittently from the die and are not suitable for continuous production. The molding machine with the die removed has no function of granulating. Except for removing the die, the extruder can be used as it is, including the screw, to extrude defatted soybeans and produce ruminant feed. The outlet is equal to atmospheric pressure and does not require any particular pressure in the cylinder. Although the shape of a screw is not specifically limited, What is necessary is just a structure which can mix and transfer defatted soybean so that it can reach | attain predetermined | prescribed product temperature rapidly. Therefore, the screws of a commercially available extrusion molding machine may be used as they are, or the screws with the pitches cut uniformly may be used, or the pitches may be non-uniform. The screw may be uniaxial, biaxial, or even more multiple axes.

  It is practical to electrically heat the cylinder from the outside. Moreover, you may combine these by heating a screw part directly. In this case, it is not necessary for the heating of the cylindrical portion to uniformly heat the entire length of the cylinder to the desired temperature. Stable heating without the backflow of water vapor generated by heating if the temperature can be set in stages from the inlet to the outlet of the cylinder according to the heating temperature of the defatted soybean heating zone and its passing time. Convenient because it can be processed. For example, in the vicinity of the entrance, a temperature (for example, 80 to 150 ° C.) for reducing the moisture in the defatted soybean to some extent, and then a high temperature zone (for example, 180 to 230 ° C.) is provided to reduce the moisture, for example, to reduce the moisture content to 5% or less. Further, in the vicinity of the outlet, a predetermined amount of heat is applied so that the protein in the defatted soybean is modified as desired, and a temperature zone is set so that the defatted soybean reaches a predetermined maximum product temperature, so that it passes within a predetermined time. In addition, it is preferable to set the supply amount of defatted soybean and a predetermined temperature zone length. If the water in the defatted soybean is preheated or separately preliminarily dried, the maximum product temperature when a predetermined amount of heat is given to the water content is as follows. The amount of heat to be added and the maximum temperature of the defatted soybean are affected by the amount of water contained in the defatted soybean. Assuming that the product temperature of the defatted soybean before heating is equal to the room temperature of 20 ° C., when the heat amount of 400 Joule / g is given from the general formula (1) when the water content is 5%, the maximum product temperature during heating is 258 ° C., 510 Joule / g. The maximum product temperature is 324 ° C. When the moisture content is 0.5%, the maximum product temperature is 276 ° C. when a heat amount of 400 Joule / g is applied, and the maximum product temperature is 347 ° C. when a heat amount of 510 Joule / g is applied. In the present invention, a temperature sensor is used for temperature measurement, but the temperature sensor terminal is in a state where the face is exposed from the inner wall surface of the cylinder and touches the moving defatted soybean. Therefore, the indicated temperature is the product temperature of defatted soybean in the cylinder. The installation position of the temperature sensor is not limited to this example. In short, it is sufficient if the product temperature can be measured correctly. If the product temperature and the temperature read by the temperature sensor match, there is no problem. However, if you know the relationship between the temperature sensor reading and the product temperature in advance and take measures to correct it, you can know the product temperature. Absent. In addition, the product temperature t of the defatted soybean before heating shown in the general formula (1) indicates the product temperature in a state of being stored at room temperature, and does not include a heat history due to preliminary drying by a fluidized bed or a heater.

In the manufacturing method using an extruder, the defatted soybean is carried by the screw from the inlet to the outlet in the cylinder, so that a shear force is applied to the defatted soybean. Shear force S is the following general formula (2)
S (Wh / kg) = V · I / M (2)
(W is the wattage, V is the operating voltage (V) applied to the extrusion device, I is the current value (Ac) applied to the extrusion device during the defatted soybean heat treatment, The value obtained by subtracting A0), M represents the supply amount (kg / h) per unit time of the raw defatted soybean. The shearing force varies depending on the model and the number of screw shafts, but at least 20 Wh / kg is applied, and the upper limit is 400 Wh / kg. Increasing the number of revolutions of the screw decreases the shear force. Using a cylindrical extruder (caliber 57 mm, length 1710 mm) excluding the die (manufactured by Cosmotech Co., Ltd.), the relationship between the rotational speed of the screw and the shearing force was 50, 100, 200, and 300 rpm in order. It became 372, 236, 172, 110 Wh / kg. The smaller the rotation speed, the larger the current value applied to the extruder, and the greater the shear force proportional to the current value. Conversely, when the rotational speed is increased, the current value decreases and the shearing force decreases. The shearing force is an integrated value until the defatted soybean enters the cylinder and is discharged by the screw. This suggests that the defatted soybean is pressed against the screw part and the inner wall of the cylinder, and that the amount of heat transferred from the cylinder wall is transferred to the defatted soybean with almost no temperature difference. Giving a shearing force is very effective in causing the heating temperature applied to the defatted soybean mixed with the screw to reach the product temperature of the defatted soybean in a short time. If the rotational speed is slow, a large shear force is required, and if the power is insufficient relative to the amount of raw material supplied, the machine will be loaded accordingly. In such a case, the amount of load can be reduced to some extent by adding a lubricant to the raw material. As the lubricant, soybean oil and other vegetable oils, palm oil and other higher fatty acids, soybean lecithin and the like are used. As addition amount, 0.5 to 5 weight% with respect to defatted soybean raw material, and 1-3 weight% normally can be used.

  For ruminant feed intended for rumen bypass, it is ideal that 100% pass through the rumen and 100% absorption in the small intestine. Therefore, an evaluation method was proposed to determine how effectively the nutrient (protein here) is absorbed from the small intestine when the ruminant feed reaches the small intestine. First, the change in the amount of water-soluble protein (sometimes referred to as “WSP”) among the proteins in defatted soybeans that have been heat-treated before and after passing through the rumen is measured. Water-soluble proteins elute in rumen juice in the rumen, and they are not directly sourced for ruminants because they are mostly degraded by microorganisms that live in the rumen. Based on the measured water-soluble protein in defatted soybean, the amount of insoluble protein (sometimes referred to as “ISP”) insoluble in water is calculated, and the ratio ISP / WSP between ISP and WSP is the index item [A]. It was.

  The index item regarding the digestibility of ISP in the 4th stomach (denaturation of ISP into solubilized protein by enzyme) regarding ease of absorption in the other small intestine was defined as [B] and defined as follows. There are also insoluble proteins that are insoluble in water in defatted soybeans. It passes through the first stomach, passes through the second and third stomachs, is digested in the fourth stomach, and then reaches the small intestine as it is. In the small intestine, it is further degraded by digestive enzymes, and some become effective proteins that are absorbed from the small intestine. Similarly, insoluble protein produced by heat-treating defatted soybeans is solubilized by enzymes in the rumen, and further subjected to enzymatic degradation in the small intestine to become amino acids or peptides, which are absorbed from the small intestine and become nutrient sources. Therefore, for the index item [B], the amount of solubilized protein (PSP) by the enzyme of ISP (pepsin) was measured, and the ratio PSP / ISP of this was set as the index item [B]. And finally, the effectiveness as a feed was evaluated as an evaluation index by the product of [A] and [B], and the quality of the ruminant feed obtained from the value was judged.

  The amount of heat given to defatted soybeans defines the upper and lower limits at which proteins in defatted soybeans are heat denatured. Supplementing amino acids for lactating cows increases milk yield, and for beef cattle, it increases meat. These amino acids necessary for lactating cows are mainly sourced from defatted soy protein. In order for defatted soybeans taken from the mouth to become a nutrient source for lactating cows, the nutrient source must reach the small intestine of lactating cows. The important thing for this is that defatted soybeans pass through the rumen of lactating cows with minimal loss, most of the protein contained in it reaches the small intestine and when it reaches the small intestine, it is broken down into amino acids by enzymes. That is. In order to pass through the rumen, it is necessary that the protein in the defatted soybean does not elute into the rumen juice and is not decomposed into microorganisms that live in the rumen. For this purpose, it is necessary to heat the defatted soybean to denature the protein to make it insoluble in rumen juice. Heat treatment of defatted soybeans is performed for protein denaturation (protein denaturation).

The content of water-soluble protein (WSP) in the protein contained in defatted soybean (WSP content (%)) can be used as an index for protein denaturation. The unheated defatted soybean raw material has a WSP content of about 20%. This value decreases with heating and decreases to about 1%. The WSP content rate and the rate at which the protein in the defatted soybean passes through the lumen (lumen bypass rate) is inversely proportional. When the WSP content is large, the lumen bypass rate is low, and conversely, it is high. When the WSP content exceeds 6%, it is eluted in a large amount in rumen juice, which is decomposed by microorganisms that live in the rumen and does not work effectively as a feed. Conversely, if the WSP content is in the 1% range, it means that the protein denaturation has progressed excessively, and the protein is also dissolved in the rumen juice and successfully passed through the lumen, but the protein also accepts enzymatic degradation in the 4th stomach and small intestine. Therefore, digestion and absorption are not performed. Therefore, it is preferable to maintain the WSP content at 1.5 to 5.4%. Since the rumen bypass rate is low at 6% or more, the protein that reaches the small intestine does not increase. In order to maintain the WSP content in the range of 1.5 to 5.4%, the amount of heat applied to the defatted soybean is 400 Joules / g or more. The state of this heat-treated defatted soybean has an amber surface as observed with the naked eye. The heating temperature that gives a heat amount of 400 Joules / g can be determined by the above general formula (1), and is 257 ° C. when the room temperature is 25 ° C. and the moisture content of the defatted soybean is 6.9%. The product temperature at this time is 232 ° C. The specific heat Hs (cal / g / ° C.) of the defatted soybean was determined by the following general formula (3) defined in general foods by Hideaki Hosaka, “Introduction to Food Engineering” p12, Chemical Engineering Co., Ltd.).
Hs (cal / g / ° C.) = 0.37 + 0.63 × water content (%) / 100 (3)

  On the other hand, when the protein modification of defatted soybean progresses excessively, the surface of the defatted soybean turns brown even with the naked eye. The color change degree in this case can be quantified with brightness (L) and complementary color axes a and b by color analysis using Spectrophotometer SE2000 manufactured by Nippon Denshoku Industries Co., Ltd. The brightness (L) can be evaluated by three elements of 100 (white) to 0 (dark), a is 100 (green) to -100 (green), and b is 100 (yellow) to -100 (blue). . As color standard values, the L value is 30 to 75, the a value is 4 to 13, and the b value is 25 to 41. Anything exceeding one of these three elements is out of the standard. It can be said that non-standard products that have turned brown have excessive protein denaturation. Color non-standard products have a correlation with the absorption rate in the small intestine rather than a correlation with the WSP value. Non-color standard products do not have a high absorption rate in the small intestine and can be evaluated by judging that they are preferably not heat-treated. This can be understood as a result of excessive protein denaturation of the protein more than necessary. A good range of absorption rate in the small intestine is 400 to 510 Joule / g in terms of calorie load. The heating temperature that gives a calorie of 510 Joule / g can be determined by the above general formula (1), and is 314 ° C. when the room temperature is 25 ° C. and the moisture content of the defatted soybean is 6.9%. The product temperature at this time is 289 degreeC.

  When the amount of heat of load 400 to 510 Joules / g is excessively long, the defatted soybeans to be heated become overheated and undesirably denature proteins. The range of heating time is 2 to 14 seconds. In a shorter time, protein denaturation is insufficient, WSP content is large, and most of the defatted soybean is lost in the lumen. On the other hand, if it is heated for a longer time than this, the protein of defatted soybean becomes overdenatured and becomes extremely burnt. The color of the surface also turns from brown to brown, and if it is overheated, it becomes closer to charcoal. Such overdenatured proteins are not valuable as ruminant feed because they can pass through the lumen and are not enzymatically degraded in the small intestine.

  The defatted soybean used as a raw material in the present invention may be any one obtained by extracting soybean oil from whole soybeans, and any one that has been heat-treated thereafter, soybean meal with reduced water content, soybean flour, etc. can be used, There is no particular limitation. The shape may be any of granular, flaky, pressed flat, finely pulverized, powder and the like. However, since the heat treatment is short, the inside of the cylinder is smoothly passed, and the use of the product is feed, the size is 1 to 10 mm considering the ease of mixing and the ease of eating of animals. , Preferably 2 to 5 mm, and granular or flaky.

  The moisture in defatted soybean affects the efficiency of the heat treatment process. When using an extruder that excludes the die used in the production method of the present invention, 15 to 5% of the defatted soybean is contained, and usually about 10% of the moisture is removed from the outlet along the cylinder at an early stage. . Therefore, no pressure is applied to the material to be heated by moisture. Further, unlike the heating with superheated steam, the superheated steam is not always present around the material to be heated. If the defatted soybean is dried in advance and the water content is reduced to 5 to 0.5%, the heat treatment speed can be increased, so that the process goes smoothly and the efficiency is good. Further, when pre-dried to 2.5 to 0.5%, a product with stable quality can be obtained by further heat treatment. Any drying method can be used as long as the quality of the defatted soybean does not deteriorate and it can be applied to the ruminant feed production method of the present invention. 60 to 120 ° C.) and in a short time (3 to 15 minutes). For example, it is efficient to use a continuous fluidized bed dryer. The water content in the defatted soybeans after the heat treatment thus obtained is 0.1 to 2.4%.

Hereinafter, the present invention will be specifically described by Examples 1 to 4. In addition, in the embodiment
Vitro and in situ evaluation items were performed according to the following method.

<Measurement method in vitro>
<Measurement of total nitrogen in defatted soybean>
After about 5 g of the defatted soybean sample is ground in a mortar, about 20 mg thereof is accurately weighed. This is a highly sensitive N, C-ANALYZER manufactured by Sumika Chemical Analysis Co., Ltd.
SUMIGRAPH NC-800 automatic analyzer (measuring principle; complete combustion of sample in pure oxygen gas (840 ° C), and analysis of total nitrogen by gas chromatography using the generated nitrogen gas and carbon dioxide gas to obtain total nitrogen content From the analyzed total nitrogen amount N (%), this is multiplied by a protein conversion factor of 6.25 (g / g) to obtain the total protein content P0 (%) in the defatted soybean in the general formula (4) I asked for it.
P0 (%) = N (%) × 6.25 (4)
<Measurement of water-soluble protein (WSP)>
(1) <Pre-processing operation>
Degreased soybeans used for total nitrogen analysis are placed in a 50 ml FALCON conical tube, subjected to predetermined heat treatment, 4.00 g of the obtained heat-treated sample is weighed, and about 40 ml of water is added thereto and stirred to a pH of 6 After confirming in advance that it was 2 to 6.8 (adjusted with dilute hydrochloric acid or dilute sodium hydroxide aqueous solution when out of range), water was further added to adjust the volume to 50 ml, and the conical tube was capped. . The conical tube was shaken with a reciprocating shaker at 40 ° C. and 100 rpm for 90 minutes, and then immediately centrifuged with a centrifuge at 3,000 rpm for 10 minutes to separate a supernatant and a residue. The collected supernatant was further added to a 0.45 μm Millipore filter (Cellulose Acetate Filter;
Toyo Roshi Kaisha, Ltd. The obtained filtrate was used as a sample for measuring water-soluble protein (sometimes abbreviated as “WSP”). On the other hand, the total amount of the residue was used as a sample for measuring solubilized protein by digestive enzyme (pepsin). On the other hand, the protein content P1 (%) was calculated from the general formula (4) from the total nitrogen amount N1 (%) in the heat-treated sample by measuring the total nitrogen amount in the defatted soybean.
(2) <Measurement>
Using an aqueous solution of soluble soy protein (protein content 61.8%) as a standard, colorimetric Bradford method (kit uses Bio-Rad) was used, and in the filtrate obtained by pretreatment The concentration Cp (g / L) of the water-soluble protein was determined. From this, the water-soluble protein mass WSP (g) in the filtrate was determined by the general formula (5).
WSP (g) = Cp (g / L) × 50/1000 (L) (5)
<Calculation method of insoluble protein (ISP) amount>
The insoluble protein mass (ISP) (g) was calculated from the difference between the protein mass P1 (g) in 4.00 g of the heat-treated sample and the water-soluble protein mass WSP (g) dissolved in the aqueous solution.
ISP (g) = P1 (g) -WSP (g)
= 4.00 g x N1 (%) / 100 x 6.25 (g / g) -WSP (g) (6)
<Calculation method of index item [A]>
The index item [A] is represented by the ratio of ISP and WSP.
Index item [A] (g / g) = ISP (g) / WSP (g) (7)

<Measurement of amount of solubilized protein (PSP) by digestive enzyme of insoluble protein (ISP)>
(1) About 20 ml of water is added to the residue (insoluble protein (ISP)) obtained in the pretreatment operation for measurement of water-soluble protein (WSP), mixed to form a slurry solution, and 6N-hydrochloric acid is added to adjust the pH to 2. After adjusting to 0, water was further added to adjust the liquid volume to 40 ml.
The conical tube was covered and shaken at 37 ° C. and 100 rpm with a reciprocating shaker for about 10 minutes until the temperature of the slurry liquid reached 37 ° C.
(2) When the temperature and pH are constant, 0.50 g of digestive enzyme powder (pepsin: Pepsin 1: 10,000, from Porcine from porcine gastric mucosa manufactured by Wako Pure Chemical Industries, Ltd.) weighed in advance Stomach Mucosa) was added in one portion and mixed vigorously by hand (approximately 15 seconds) to dissolve the digestive enzyme. It is called (enzymatic decomposition slurry). ) Immediately after that, about 0.3 ml of this liquid was sampled and filtered with a 0.45 μm Millipore filter within 1 minute where the enzymatic decomposition did not substantially start to obtain filtrate-1 from which ISP residue was removed. .
(3) The remaining slurry for enzyme decomposition was directly shaken at 37 ° C. and 100 rpm, and a solubilization reaction of insoluble protein (ISP) with pepsin was performed for 60 minutes. Immediately after the reaction, a portion of about 0.3 ml of the reaction solution is sampled and filtered through a 0.45 μm Millipore filter in the same manner as in (2), and filtrate-2 (ISP solubilized protein measurement solution) is obtained. Obtained.
(4) About each of the filtrate-1 and filtrate-2 obtained in (2) and (3), about 20 mg was accurately weighed, and a highly sensitive NC-ANALYZER manufactured by Sumika Chemical Analysis Co., Ltd.
Total nitrogen was analyzed with a SUMIGRAPH NC-800 automatic analyzer, and the respective analytical values Nb (%) and N60 (%) were obtained.
(5) Analytical values Nb (%) and N of total nitrogen before and after the reaction thus obtained
From 60 (%), the amount of protein solubilized by insoluble protein (ISP) after 60 minutes (the amount (g) of solubilized protein (PSP) of ISP was determined by the general formula (8)).
PSP (g) = [N60 (%) / 100-Nb (%) / 100] ×
6.25 (g / g) x 40 ml x
Density 1.00 (g / ml) (8)
(6) The ratio of PSP (g) to (ISP) (g) was determined by the following formula and used as index item [B].
Index item [B] (g / g) = PSP (g) / ISP (g) (9)

<Measurement method in situ>
(Measurement method of protein rumen bypass rate and bypass protein digestibility of cattle feed and raw materials)
<Measurement method of lumen bypass rate>
(1) Test cattle: Two Holstein steers with a lumen fistula on their abdomen are used. The test cows are fed twice a day with 3kg of mixed feed and 7kg of pasture hay based on the maintenance requirements of the Japanese breeding standard.
(2) Sampling method:
1) Weigh 10.0 g of sample and put into nylon bag. Enclose a glass ball as a “weight” in the lumen. Ten sets of this are prepared for one type of sample. The back mouth is tied in a purse-like shape with Tegs, and five sets are attached to two lumen immersion chains at regular intervals.
2) Before feeding in the morning, put the immersion chain with the sample attached through the fistula of the test cow into the lumen. The entire chain is immersed in the lumen contents to be fully affected by the microorganisms in the lumen. Feed immediately afterwards and feed in the afternoon as usual.
3) After 0, 2, 4, 6, 10, 24 hours of immersion, take out one bag at a time and wash in running water until the liquid becomes clear. After washing, the residue in the bag is transferred to a petri dish for drying.
4) After air drying at 55 ° C. for 48 hours, dry weight is measured and subjected to crude protein (CP) analysis.
(3) Lumen bypass rate calculation method:
In order to calculate the bypass rate, the decomposition rate Kd (% / h) and the passing rate Kp (% / h) of the sample are obtained.
Decomposition rate Kd: The residual rate of crude protein (CP) is plotted over time from the analysis results of each sample, and an exponential curve is fitted. The logarithm of the obtained regression equation is Kd.
-Passing speed Kp: Estimated by a computer model from the weight of the test cow, dry matter intake, roughage ratio, etc., and becomes roughage passing speed 4.19 and cereal passing speed 5.65. The passage speed of the defatted soybean was calculated as the lumen bypass rate using 5.65 for cereals.
Calculated from Kd and Kp by the following equation.
Lumen bypass rate (%) = Kp / (Kp + Kd) × 100 (10)
<Bypass protein digestibility>
Calsamiglia
and in accordance with the method of and Stern (1995).
1) Put the feed in a nylon bag and immerse it in the lumen of the test cow for 16 hours.
2) Wash the bag well in running water, and dry the residue in the bag at 55 ° C for 48 hours.
3) Measure N content of residue.
4) Put a residue of 15 mg as N content into a 50 ml centrifuge tube, and add 10 ml of 0.1 N HCl containing 1 g of pepsin per liter. After stirring, culture with shaking in a water bath at 38 ° C. for 1 hour.
5) After culturing, add 0.5 ml of 1N NaOH to neutralize, add 13.5 ml of pancreatin solution *, and then shake culture at 38 ° C. for 24 hours. Stir every 8 hours during culture.
* Pancreatine solution: 3 g of pancreatin in 1 liter of 50 ppm thymol, pH 7.5, 0.5 M KH2SO4 buffer 6) Immediately after incubation, add 3 ml of 100% trichloroacetic acid (TCA) to stop the reaction. . Stir for 15 minutes.
7) Measure the N content of the supernatant obtained by centrifugation at 10,000 G for 15 minutes.
Bypass protein digestibility (%) = TCA dissolved N amount / input N amount × 100 (11)
(The amount of input N is 15 mg.)

References:
・ Japanese breeding standard ・ dairy cow (1999 version)
・ Calsamiglia
S. and M. D. Stern; A three-step in vitro procedure for estimating
intestinal digest of protein
luminants. J. Dairy Sci. 73: 1459-1465 (1995).

Test example with laboratory extruder Room temperature 25 ° C
Die-mounting part of lab twin-screw extruder “Mark II” (trade name, manufactured by Nippon Steel Laboratora, screw size length (L) 450 mm, caliber (D) 30 mm; L / D = 15/1) 2/3 of the total length of the heating screw (450 mm) was maintained at 80 to 180 ° C. for preheating, and 1/3 of 150 mm was operated as main heating. As raw materials, defatted soybeans manufactured by Ajinomoto Oil Co., Ltd. (moisture content 7%), formed into flakes with a water content of 6.9%, supplied to the hopper, and the raw material supply speed and heating conditions were varied. Heat treatment was performed.

Obtain the degree of coloration, water content, total protein content, and water-soluble protein content for the resulting heat-treated product.
By vitro test, index item [A], index item [B], and evaluation index [A] / [B] were obtained as comprehensive evaluation. The results are as shown in Table 1. Further, as non-heat-treated products, steam-treated products “Pafmin SM”, “Paface 109” (trade name, manufactured by Kikkoman Corporation) and heat-treated products “Amino Plus” (trade name, Ag Processing (Ag))
Processing Inc. The results of in vitro evaluation for (made)) are also shown in the same table. The ruminant feed obtained by the production method of the present invention has an evaluation index [A] / [B] of 10.0 or more, which is superior to the control product.

注：
着色度：下記５段階の基準に従って目視評価した。
３．０：淡い黄色
３．５：狐色
４．０：濃い狐色
４．５：褐色
５．０：こげ茶色
{ }内の数値は製品中の総蛋白質含有率（％）
対照サンプル
「パフミンＳＭ」：脱脂大豆の水蒸気加熱造粒品（加熱菅の最大圧力は０．５５ＭＰａ・Ｇ＝５．４３ｋｇ／ｃｍ²で、品温の最高温度は１６２℃）
「パフェース１０９」：脱脂大豆の水蒸気加熱造粒品（最大圧力、最高品温は上記「パフミンＳＭ」と同じ）
「アミノプラス」：加熱脱脂大豆（９３℃、４５〜１２０分加熱）

note:
Degree of coloring: Visual evaluation was performed according to the following five-stage criteria.
3.0: Light yellow 3.5: Amber 4.0: Dark amber 4.5: Brown 5.0: Dark brown
Figures in {} indicate the total protein content (%) in the product
Control sample “Pafmin SM”: Steam-heated granulated product of defatted soybean (maximum pressure of heated straw is 0.55 MPa · G = 5.43 kg / cm ² , maximum product temperature is 162 ° C.)
“Paface 109”: Steamed granulated product of defatted soybean (maximum pressure, maximum product temperature is the same as “Puffmin SM” above)
“Amino Plus”: Heated defatted soybean (93 ° C., heated for 45 to 120 minutes)

  From the results shown in Table 1, the heat energy acquisition amount of 400 to 510 Joules / g, the shearing force of 10 to 400 Wh / kg, and the defatted soybean passage time of 2 to 14 seconds or less were quickly heated. 8, 9, 13, 14, 18, 19, 23 to 25 and 28 (product of the present invention) obtained evaluation indexes [A] and [B] ≧ 10.0 which are better results than any of the control samples. It was.

What was heat-processed with the laboratory extruder similarly to Example 1 is in.
Evaluation was performed in vitro and in situ, and the results are shown in Table 2.
Ingredients: Ajinomoto Oil Co., Ltd., defatted soybean

  As is clear from the results shown in Table 2, all of the products of the present invention were superior to the control product and significant. [A] · [B] ≧ 10.0 was better than the control example.

Test example with a commercial large extruder Room temperature 25 ℃
A large biaxial extruder (screw size length (L) 1710 mm, caliber (D) 57 mm; L / D = 30 /) made from defatted soybeans for feed (made by Showa Sangyo Co., Ltd.) 1) Remove the die mounting part and adjust the feed rate of the raw material and the rotation speed of the screw to set the current value at the rotation of the screw (75 to 180 amps) and change the shear force applied to the screw. The heat treatment was performed. In addition, the aerodynamic power by rotation of the screw at this time was 200V * 20 ampere = 4 kw.
In the heat-treated product obtained
As shown in Table 3, the in vitro and in situ evaluation results show that the product of the present invention that was heat-treated while applying a shearing force has a higher evaluation index than the control product that was heat-treated without applying any shearing force [ A] · [B] ≧ 10.0 was obtained.

  A large-sized feed defatted soybean for feed (moisture 4.9%) and defatted soy before drying (made by Showa Sangyo Co., Ltd., moisture 8.9%) used in Example 3 as raw materials. A screw of a biaxial extruder was put into a screw rotating at 300 rpm, and heat treatment was performed at a maximum temperature of 285 ° C. in the final heating. The heat-treated defatted soybeans thus obtained were each pulverized to a particle size of about 2 mm, and then the quality was evaluated by a predetermined method. The results are shown in Table 4.

As shown in Table 4, before the heat treatment with the extruder, the defatted soybean is pre-dried and the moisture content is reduced, so that the charging speed in the heat treatment with the extruder is 60 kg / h without pre-drying. From h, the productivity improved 6 times to 380 kg / h.
The quality of the heat-treated product obtained is in
As shown by the in vitro and in situ evaluation results, both were equivalent.

The reference figure which shows the state of the water by pressure-temperature when heat-treating a granular material with superheated steam. The reference figure which shows the relationship of temperature-moisture when a granular material is heat-processed with superheated steam.

Claims (6)

A method for producing ruminant feed, characterized in that the defatted soybean is given a heat quantity Q of 400 to 510 Joule / g determined by the following general formula (1), and heat-treated for 2 to 14 seconds with this heat quantity.
Q (Joule / g) = {Tr-t}
× Hs × 4.18 (1)
(However, Tr is the maximum product temperature (° C) of the defatted soybean being heated, t is the product temperature (° C) of the defatted soybean before heating, and Hs is the specific heat (cal / g · ° C) of the defatted soybean.) The method for producing ruminant feed according to claim 1, wherein the production method is an extrusion production method in which a shearing force of 20 to 400 Wh / kg is applied. The method for producing a ruminant feed according to claim 1 or 2, wherein the defatted soybean is previously dried to a moisture content of 5 to 0.5%. Dry defatted soybeans having a moisture content of defatted soybeans of 5 to 0.5% are heat-treated at the maximum product temperature of the defatted soybeans being heated at 250 to 350 ° C. for 2 to 14 seconds, during which a shear of 20 to 400 Wh / kg is applied. A method for extruding ruminant feed, characterized by applying force. It is produced by adding a shearing force of 20 to 400 Wh / kg to a defatted soybean and a heat quantity Q of 400 to 510 Joule / g determined by the following general formula (1), and heat-treating with this heat quantity for 2 to 14 seconds. A ruminant feed characterized by having a water-soluble protein content of 1.5 to 5.4% based on the total protein.
Q (Joule / g) = {Tr-t}
× Hs × 4.18 (1)
(However, Tr is the maximum product temperature (° C) of the defatted soybean being heated, t is the product temperature (° C) of the defatted soybean before heating, and Hs is the specific heat (cal / g · ° C) of the defatted soybean.) 6. The ruminant feed according to claim 5, wherein the water content in the defatted soybean is 0.1 to 2.4% after the heat treatment.

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