JP2012039961A - Lipid peroxide reducing fish feed pellet and method for producing the same - Google Patents

Abstract

[Problem] To provide a lipid peroxide-reduced fish food pellet that is excellent in nutritional balance, can suppress the production of lipid peroxide during pellet formation and during the subsequent storage period until feeding, and a method for producing the same.
SOLUTION: A pellet raw material containing 10 to 40% by weight of crude fat is mixed with 1 to 15% by weight of a shochu concentrate obtained by concentrating shochu to a solid content of 15% by weight or more and pelletized. 1 to 15 of a shochu concentrate obtained by concentrating shochu into a solid content of 15% by weight or more in a lipid raw material-reducing fish feed pellet characterized by the above, and a pellet raw material containing 10 to 40% by weight of crude fat A method for producing a lipid feed-reducing fish bait pellet comprising mixing by weight% and then pelletizing.
[Selection figure] None

Description

  The present invention relates to a lipid peroxide-reduced fish food pellet and a method for producing the same, and more particularly to a lipid peroxide-reduced fish food pellet capable of reducing the amount of lipid peroxide in the pellet and a method for producing the same.

  Conventionally, solid feed (pellet) has been used as feed for livestock, poultry or fish farming.

  At the time of molding with an extruder, the pellet undergoes pressure molding at a temperature of about 80 to 200 ° C., so that lipid in the pellet may be oxidized to produce lipid peroxide.

  By the way, as a pellet for fish farming (fish feed pellet), one having a high content of crude fat is used in order to satisfy the high crude fat requirement of fish farming. Usually, the crude fat in livestock pellets is less than 10% by weight, whereas the crude fat in fish pellets reaches 10-40% by weight.

  In such a fish feed pellet having a high content of crude fat, the content of lipid peroxide produced by oxidation of lipids becomes significant, which has a problem of adversely affecting the growth and quality of fish farming.

  In addition, the raw material of fish pellets is usually composed of three major nutrients: fish meal as a protein source, fish oil as a fat source, and starches as a sugar source, and other nutrients such as minerals and vitamins. It tends to be short. In order to make up for this, it is possible to add a compounding agent, but the conventional compounding agent is expensive and has a problem that it is difficult to be accepted in aquaculture.

  For this reason, in the field of fish farming industry, conventional raw foods or moist pellets formed by adding water to powdered feeds are widely used. Although it does not take, it can be expected that the production cost will be greatly improved, but it has not yet become sufficiently popular.

  On the other hand, shochu, which is a representative example of Japan's distilled liquor, generally produces approximately the same amount of distillation residue liquid (shochu) as the product shochu in the production process.

  Shochu was disposed of by ocean dumping or composting (spreading on farmland), but because it is highly perishable, it is regulated from the viewpoint of preventing pollution and odor generation, and a new disposal method is required. ing.

Japanese Patent Laid-Open No. 5-194667 JP 2007-267702 A

  The present inventor paid attention to the fact that shochu contains abundant nutrients such as minerals and vitamins, and studied using this as a compounding agent for fish pellets.

  However, as it is, the shochu liable to be spoiled and has poor storage stability, and also has a problem that pelletization becomes difficult due to its high water content.

  By concentrating shochu, the present inventor increases the concentration of anti-corrosion components such as citric acid and acetic acid contained in the shochu, improves anti-corruption and storage stability, and applies, for example, an extruder. I tried to make it suitable.

  Patent Document 1 discloses that shochu is concentrated by a filtration method to form a paste, but concentration by the filtration method has limitations on the concentration rate and concentration efficiency, and further dissolved in the permeate. Inorganic and vitamins cannot be used. In addition, the paste-like shochu has poor handleability and loses fluidity when the temperature is lowered in winter and the like, causing problems such as difficulty in storing in a storage tank.

  According to the knowledge obtained by the present inventors, in order to obtain sufficient storage stability and, for example, to make the application of an extruder suitable, the shochu is made to have a solid content of 15% by weight or more. Preferably, it is used in a state of being concentrated to 30% by weight or more, more preferably 40% by weight or more. However, the paste-like shochu disclosed in Patent Document 1 cannot achieve the above-described concentration while maintaining fluidity.

  Furthermore, according to the knowledge obtained by the present inventors, shochu has a property that its viscosity rapidly increases when concentrated. For example, in the shochu shochu, which is the most difficult to concentrate, the fluidity is lost when trying to concentrate to a solid content of 30% by weight or more.

  Thus, the present inventors have found that high concentration can be achieved by removing large solid content in the shochu and reducing the average particle size. For example, by removing the large solid content in the shochu liquor and making the average particle size 100-150 μm or less, even if it is concentrated to 30% by weight or more of the solid content, it is cooled to about 5 ° C. A concentrated shochu liquor capable of maintaining fluidity at a level of 0.1 PaS or less as a numerical value measured with a vibration type viscometer in a storage tank is obtained.

  The present inventors mixed a shochu concentrate obtained based on the above with a fish feed pellet raw material to obtain a fish feed pellet.

  The obtained fish food pellets are excellent in nutritional balance by containing minerals and vitamins derived from the shochu concentrate, and surprisingly, the fish food pellets are surpassed during the pellet formation and the subsequent storage period until feeding. It was found that the production of lipid oxide was suppressed and the amount of lipid peroxide was greatly reduced, leading to the present invention.

  Therefore, an object of the present invention is to provide a lipid peroxide-reduced fish food pellet that is excellent in nutritional balance, can suppress the formation of lipid peroxide during pellet formation and during the subsequent storage period until feeding, and a method for producing the same. .

  Other problems of the present invention will become apparent from the following description.

  The above problems are solved by the following inventions.

(Claim 1)
A pellet raw material containing 10 to 40% by weight of crude fat is mixed with 1 to 15% by weight of a shochu concentrate obtained by concentrating shochu to a solid content of 15% by weight or more, and then pelletized. A method for producing a fish food pellet with reduced lipid peroxide.

(Claim 2)
2. The method for producing lipid peroxide-reduced fish food pellets according to claim 1, wherein the crude fat is derived from fish oil.

(Claim 3)
The said shochu concentrate is adjusted to a solid content of 30% by weight or more after adjusting the average particle size of solids contained in the shochu to 100 to 150 µm or less. A method for producing a fish pellet with reduced lipid peroxide.

(Claim 4)
A pellet raw material containing 10 to 40% by weight of crude fat is mixed with 1 to 15% by weight of a shochu concentrate obtained by concentrating shochu to a solid content of 15% by weight or more, and pelletized. Lipid peroxide reducing fish food pellets.

(Claim 5)
5. The lipid peroxide-reduced fish food pellet according to claim 4, wherein the crude fat is derived from fish oil.

  According to the present invention, it is possible to provide a lipid peroxide-reduced fish food pellet that is excellent in nutritional balance and can suppress the formation of lipid peroxide during pellet formation and during the subsequent storage period until feeding, and a method for producing the same.

The figure which shows the result of the example

  Below, the form for implementing this invention is demonstrated.

  In the manufacturing method of the lipid peroxide reduction fish bait pellet of this invention, the shochu-concentrated liquid formed by concentrating shochu into solid content 15weight% or more to the pellet raw material containing 10-40 weight% of crude fat is 1-15. After mixing by weight%, this is pelleted to obtain a lipid peroxide-reduced fish food pellet.

  As the pellet raw material, those containing 10 to 40% by weight, preferably 15 to 35% by weight, more preferably 20 to 30% by weight of crude fat are used. The crude fat content is measured by the diethyl ether extraction method.

  If the crude fat content is within the above range, the high requirement for crude fat of the fish farm can be satisfied, the growth of the fish farm can be promoted, and the quality can be improved.

  The crude fat is not particularly limited, but is preferably derived from fish oil or vegetable oil, and particularly preferably derived from fish oil.

  The fatty acid component of fish oil is mainly palmitic acid, but it contains stearic acid, myristic acid, arachidic acid, oleic acid, hexadecenoic acid, etc. The requirement for crude fat can be more preferably satisfied.

  The other components of the pellet raw material are not particularly limited, and can include, for example, fish meal as a protein source and starches as a sugar source.

  The shochu is a distillation residue liquid generated from the manufacturing process of shochu, and is not particularly limited, but preferred examples include shochu, rice shochu, and wheat shochu.

  The shochu is mixed with the pellet raw material as a shochu concentrate concentrated to a solid content of 15% by weight or more, preferably 30% by weight or more, more preferably 40% by weight or more. When the solid content is 15% by weight or less, it tends to rot, so the storage stability is poor, and furthermore, since it has a high water content, it becomes excessively watery and pelletization described later becomes difficult.

  Usually, since the solid content in the unconcentrated shochu is 10% by weight or less, it is necessary to concentrate the shochu so as to obtain a shochu concentrate that satisfies the above conditions.

  As described above, by removing the large solid content in the shochu liquor and reducing the average particle size, high concentration becomes possible, and the above shochu liquor concentrate can be obtained.

  For example, even in a shochu liquor that is most likely to decrease in fluidity and difficult to concentrate, the large solid content is removed, and the average particle size is 100 to 150 μm or less, while maintaining fluidity, Concentration with a solid content of 30% by weight or more is possible. Moreover, the fluidity | liquidity can implement | achieve the level of 0.1 PaS or less as a numerical value measured with a vibration-type viscometer in the winter storage tank cooled to about 5 degreeC.

  A method for removing the large solid content in the shochu and reducing the average particle size is not particularly limited, but can be preferably exemplified by a screen treatment and a centrifugal separation treatment, and is a centrifugal separation treatment because of excellent processing efficiency. Is preferred.

  An example of the method for adjusting the particle size of the shochu to adjust the average particle size of the shochu to a reference value or less will be described in detail below.

  Such a method for adjusting the particle size of shochu has a centrifugal separation step of separating the solid content in the shochu and an average particle size detection step of measuring the average particle size of the solid content.

  In the centrifugation step, the solid content having a large particle size is preferentially separated using the viscosity of the shochu. That is, the moving speed of the solid content when the centrifugal force by the centrifugal separator is applied is the centrifugal force (proportional to the cube of the particle size) that tries to move the solid content and the friction that tries to stay the solid content. It is affected by the force (proportional to the square of the particle size), but in the cautery with high viscosity, the effect of frictional force is large, so the larger the particle size, the stronger the influence of centrifugal force, the moving speed The solid content having a large particle size can be preferentially settled and separated.

  In the average particle size detection step, the average particle size detector measures the average particle size of the solids in the shochu that has been subjected to the centrifugal separation process, and when the measured value exceeds a preset reference value, Control is performed so that the shochu that has been subjected to the centrifugal separation process is returned to the centrifuge, and the average particle size of the solid content in the shochu is adjusted to a reference value or less. The average particle size detector is capable of detecting the average particle size of the solid content of the shochu, and an example is a detector that detects the average particle size by measuring the number of solids for each particle size fraction. . As a preferred specific example of the average particle size detector, there is a “liquid particle sensor KS-42D” manufactured by Rion Co., Ltd., which is a light shielding type automatic solid content measuring device.

  In the method for adjusting the particle size of shochu described above, by setting the reference value to, for example, 100 to 150 μm or less, a shochu having an average particle size adjusted to 100 to 150 μm or less can be obtained.

  The concentration means for concentrating shochu is not particularly limited, but is preferably a multi-effect can because it is excellent in energy efficiency.

  The mixing amount of the shochu concentrate with respect to the pellet raw material is 1 to 15% by weight, preferably 5 to 10% by weight. When the amount is less than 1% by weight, a significant effect cannot be obtained. When the amount exceeds 15% by weight, the water content is excessive, and pelletization described later becomes difficult.

  The mixing means for mixing the pellet raw material and the shochu concentrate is not particularly limited as long as both can be homogeneously mixed, and can be used regardless of the roll type, gear type or screw type.

  In the present invention, an extruder can be preferably used for pelletization. As the extruder, a single-axis extruder or a multi-axis extruder having two or more axes can be used. Further, using an extruder having a mixing effect, the extruder may also serve as a mixing means for mixing the pellet raw material and the shochu concentrate.

  At the time of pellet forming by the extruder, the mixture of the pellet raw material and the shochu concentrate is usually pressure-formed at a temperature of about 80 to 200 ° C.

  Although the reactivity between crude fat and oxygen is increased by pressurization at a temperature of about 80 to 200 ° C., the shochu concentrate exhibits an antioxidative action on the crude fat in the pellet raw material, and the lipid is oxygen. It has the effect of inhibiting the formation of lipid peroxides by binding to.

  Although the detailed mechanism is not clear, the present inventor has developed an antioxidant action against crude fat contained in a large amount in the pellet raw material in cooperation with vitamins C, E and polyphenols contained in the shochu concentrate. I believe that.

  Moreover, the antioxidant effect | action with respect to the crude fat by the shochu concentrate mentioned above is hold | maintained also in the preservation | save period until feeding after pellet shaping.

  The lipid peroxide-reduced fish food pellet of the present invention thus obtained has a lipid peroxide content because the production of lipid peroxide is suppressed during pellet formation and during the subsequent storage period until feeding. Low, can improve the growth and quality of fish farming.

  In particular, when the pellet raw material contains crude fat derived from fish oil, in the conventional pellet, the highly oxidizable highly unsaturated fatty acid contained in the fish oil is easily oxidized in the air to produce lipid peroxide. There was a problem of producing a peculiar raw odor and reducing the preference of fish farming. In contrast, the lipid peroxide-reduced fish food pellet of the present invention suppresses the occurrence of the above-mentioned problems by inhibiting the oxidation of polyunsaturated fatty acids due to the antioxidant action of the shochu concentrate. Due to the excellent nutritional properties of the crude fat derived from the fish, it is possible to suitably satisfy the crude fat requirement of the fish farm.

  Moreover, the lipid peroxide reduced fish food pellet of this invention is excellent in nutritional balance by containing the mineral substance and vitamins which originate in a shochu concentrate.

  Examples of the present invention will be described below, but the present invention is not limited to such examples.

A. Effects of adding rice shochu concentrate (Comparative Example 1)
A raw fish pellet material for hamachi containing 22% by weight of crude fat was mixed using an extruder, and then pressed at 160 ° C. to obtain pellets.

  The following measurements were performed on the obtained pellets.

<Measurement method>
Measurement of Peroxide Value 10 g of the pulverized pellet obtained was mixed with 50 ml of a 1: 1 solution of potassium iodide saturated acetic acid and methanol, filtered and washed, and then the peroxide value was quantified by an iodometric titration method.

Example 1
After adding 1% by weight of rice shochu concentrate (solid content 40% by weight) to the fish pellet material used in Comparative Example 1, the mixture was mixed using an extruder, and then pressure-molded at 160 ° C. to obtain pellets. Obtained.

  About the obtained pellet, the same measurement as the comparative example 1 was performed. The results are shown in Table 1.

(Example 2)
Pellets were obtained in the same manner as in Example 1 except that the addition amount of the rice shochu concentrate (solid content: 40% by weight) was changed to 3% by weight.

  About the obtained pellet, the same measurement as the comparative example 1 was performed. The results are shown in Table 1.

(Example 3)
Pellets were obtained in the same manner as in Example 1 except that the amount of the rice shochu concentrate (solid content: 40% by weight) was changed to 7% by weight.

  About the obtained pellet, the same measurement as the comparative example 1 was performed. The results are shown in Table 1.

(Comparative Example 2)
After adding 10% by weight of unconcentrated rice shochu (solid content: 7% by weight) to the fish pellet material used in Comparative Example 1, mixing was performed using an extruder, and then pressure molding was attempted at 160 ° C. However, due to excessive water, pellets could not be obtained. The results are shown in Table 1.

I. Effect of adding shochu shochu concentrate (Comparative Example 3)
The fish food pellet raw material for yellowtail containing 22% by weight of crude fat was mixed using an extruder and then pressure-molded at 160 ° C. to obtain pellets.

  In the same manner as in Comparative Example 1, the peroxide value in the obtained pellet was measured. The results are shown in Table 2.

Example 4
After adding 5% by weight of salmon shochu concentrate (solid content 15% by weight) to the fish pellet material used in Comparative Example 3, the mixture was mixed using an extruder, and then pressure-molded at 160 ° C. to obtain pellets. Obtained.

  In the same manner as in Comparative Example 1, the peroxide value in the obtained pellet was measured. The results are shown in Table 2.

(Example 5)
Pellets were obtained in the same manner as in Example 4 except that 5% by weight of the shochu shochu concentrate (solid content 30% by weight) was added.

  In the same manner as in Comparative Example 1, the peroxide value in the obtained pellet was measured. The results are shown in Table 2.

(Example 6)
Pellets were obtained in the same manner as in Example 4 except that 10% by weight of the shochu shochu concentrate (solid content 30% by weight) was added.

  In the same manner as in Comparative Example 1, the peroxide value in the obtained pellet was measured. The results are shown in Table 2.

C. Change in peroxide value with time (Comparative Example 4)
The pellet obtained in Comparative Example 3 was allowed to stand at room temperature for 40 days, and a portion was collected every few days to measure the change in peroxide value with time.

  The peroxide value in the collected pellet was measured in the same manner as in Comparative Example 1. The results are shown in FIG.

(Example 7)
The change over time in the peroxide value was measured in the same manner as in Comparative Example 4 except that the pellets obtained in Example 5 were used. The results are shown in FIG.

Claims (5)

  A pellet raw material containing 10 to 40% by weight of crude fat is mixed with 1 to 15% by weight of a shochu concentrate obtained by concentrating shochu to a solid content of 15% by weight or more, and then pelletized. A method for producing a fish food pellet with reduced lipid peroxide.   2. The method for producing lipid peroxide-reduced fish food pellets according to claim 1, wherein the crude fat is derived from fish oil.   The said shochu concentrate is adjusted to a solid content of 30% by weight or more after adjusting the average particle size of solids contained in the shochu to 100 to 150 µm or less. A method for producing a fish pellet with reduced lipid peroxide.   A pellet raw material containing 10 to 40% by weight of crude fat is mixed with 1 to 15% by weight of a shochu concentrate obtained by concentrating shochu to a solid content of 15% by weight or more, and pelletized. Lipid peroxide reducing fish food pellets.   5. The lipid peroxide-reduced fish food pellet according to claim 4, wherein the crude fat is derived from fish oil.

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