JP7054142B2 - Fermented tea cake feed and its manufacturing method - Google Patents

Description

The present invention relates to a technique for producing feed for livestock, and in particular, is of course in the field of producing and providing tea lees feed using tea lees generated in large quantities in the process of producing tea beverages as a main raw material. From the field of providing and selling the equipment and equipment necessary for the transportation, storage, manufacturing, transportation, storage, salary, etc. of the material, the materials required for those materials, such as hay, silage, etc. Materials, materials and parts required for rice straw, grains, bran, lees, animal feed, manufacturing machinery and transportation machinery, such as wood, stone, various fibers, plastics, various metal materials, etc. The fields to be provided, the fields of electronic parts incorporated in them and the control-related equipment that integrates them, the fields of various measuring instruments, the fields of power machines that operate the equipment and appliances, the power that is the energy and electricity that is the energy source. Fields commonly referred to as industrial machinery, such as the field of oil, as well as fields related to testing and researching their equipment and fixtures, their exhibition, sale, import / export, generals, and their use. Other than the fields related to the results, the equipment for making them, the field related to the collection and transportation of garbage scraps generated by the operation of equipment, the recycling field to efficiently reuse those garbage scraps, etc., new things that cannot be imagined at this time. There are no unrelated technical fields.

(Point of interest)
In breeding and dairy farming, a large amount of vitamin A is required to maintain the health of mother cows and improve their reproductive performance. Therefore, it is necessary to take sufficient β-carotene as a precursor of vitamin A. It is widely known that it is important to maintain the β-carotene concentration in plasma at 200 μg / dl or higher. However, in recent years, as the scale of livestock farming has expanded, the dependence on purchased hay with a low β-carotene content has increased, and as a result, the number of cattle deficient in β-carotene has increased at production sites, which has contributed to the decline in conception rate. ing.

In addition, tea beverage manufacturers continue to generate a large amount of tea lees containing a large amount of β-carotene every day as the production of tea beverages expands, and the tea lees discharged from tea beverage factories have a high water content. It is difficult to store because it is expensive and easily perishable. Especially in the summer when the production of tea beverage products increases and the amount of tea lees discharged increases, the temperature is high and the tea lees rot very quickly and in large quantities. It is difficult to effectively use the generated tea lees, and in order to provide a stable supply of tea lees feed throughout the year, it is essential to effectively use the tea lees discharged in large quantities in the summer, but the tea lees are dried. In Japan, the cost of drying machines and the like is high, so the development of a new technology that enhances the storage stability of tea cake at low cost is awaited. There are drawbacks such as a factor that causes a decrease in intake, and the conventional feed containing tea lees as the main component has not been widely used, and some of the tea lees discharged from tea beverage factories are Until now, it was returned to the field as fertilizer, but with the aging of producers, its use is declining, and without finding any other effective use, industrial waste is pursued with a great financial burden. The reality was that they had no choice but to dispose of it.

(Conventional technology)
Proposals that reflect this situation and provide a solution to it are not unheard of.
For example, as typified by the one proposed in Patent Document 1 (1) below, hay or dried enchantment and beer shavings, tofu shavings, whiskey shavings, tea shavings, coffee shavings as by-products of food processing factories. , Tea cake and other organic waste and food waste from cafeterias, etc. Can anaerobically ferment food residues, produce high-nutrient feed in large quantities, improve storability by vacuum-packing products, and at any time. The effect of being able to supply the required amount of products, making waste useful and improving the environment, and being able to obtain products of arbitrary quality by changing the mixing ratio of hay and other food residues. A fermented feed made from hay, a method and a system for producing the same, and a feed consisting of a green tea extraction residue alone or a green tea extraction residue and an auxiliary raw material as seen in Patent Document 1 (2). To a mixture having a weight ratio of 4 or less for the latter to 1 for the former and a water content of 50% or more, koji prepared with a filamentous fungus (Risops oryzae) having a high lactic acid-producing ability is added and fermented, and anaerobic. Under the conditions, the filamentous fungus can be used easily and inexpensively, a good silage can be prepared, and the amount of the target filamentous fungus infused is made as small as possible to prepare the koji in advance, and this is used as a fermentation starter. After mixing with food processing by-products, it can be anaerobically fermented and stored in a silo for a certain period of time to improve the palatability and storage stability of the silage. Further, as shown in Patent Document 1 (3), a composition containing a residue obtained by extracting a water-soluble component from tea leaves such as green tea, tea cake, tea beverage production residue, etc. as an active ingredient is used as a feed additive. Alternatively, there are some compositions for improving the iron excess state in the livestock, which can safely and economically improve the iron excess state in the livestock by feeding the livestock as feed.

However, like the fermented feed made from hay and its production method and system as shown in the former Patent Document 1 (1), hay or dried enchantment, organic waste and food waste. Fermented feed obtained by anaerobically fermenting food residue does not contain a large amount of tea meal as an organic waste as a main raw material, so tea meal (β-carotene) can be fed in large quantities and intensively. It is not considered to be a thing, and it is considered that increasing the mixing amount of tea grounds leaves a drawback that the palatability of cattle deteriorates.
Further, as in the case of silage using filamentous fungi in Patent Document 1 (2) and silage by the preparation method thereof, the green tea extraction residue alone or the green tea extraction residue and the feed as an auxiliary raw material are different from the former 1. If the latter is a mixture with a weight ratio of 4 or less and a water content of 50% or more, and fermented by adding the koji prepared with filamentous fungi (Rhizopus oryzae) with high lactic acid-producing ability, the koji is prepared in advance. It has the disadvantage that it must be managed and stored, which complicates the manufacturing process.

Then, as in the technique shown in the composition for improving the iron excess state in the livestock of Patent Document 1 (3), the tea cake discharged from the tea beverage factory is discharged at 55 ° C. for 15 hours using a ventilation drying device. The tea cake residue that has been dried and prepared to have a water content of 10% or less is placed in a commercially available gelatin capsule and administered to cows, or the tea cake discharged from a tea beverage factory is dried at 55 ° C. for 15 hours using a ventilation drying device. An example is shown in which 10 parts of the tea lees residue is mixed with 85 parts of beet pulp and 5 parts of sugar syrup to pelletize, and a feed containing 10% tea lees is produced and fed to cows. The process of drying the tea lees that have just been discharged from the beverage factory to a moisture content of 10% or less requires a great deal of cost and labor, and the tea lees residue can be filled into capsules or the content of the tea lees can be adjusted. It is understood that the problem of beef palatability was solved by suppressing the bitterness of tea cake by suppressing it to 10% and pelletizing it, but the manufacturing cost is required because it requires filling work into capsules and manufacturing work of pellets. In addition, there is a problem that the burden of feeding work increases because it is difficult to automatically feed capsules and pellets, and the feeding method is a separate feeding method.
(1) Japanese Unexamined Patent Publication No. 2002-136261 (2) Japanese Unexamined Patent Publication No. 2003-333998 (3) Japanese Unexamined Patent Publication No. 2007-117029

(Problem awareness)
As mentioned above, all of the feeds using various types of tea lees that have been proposed so far can be fermented using aspergillus that has been prepared through a complicated manufacturing process, or the mixing amount of tea lees can be kept low. Encapsulation and pelletization are used to prevent deterioration of livestock palatability due to tea lees, and high-moisture tea lees generated in large quantities at tea beverage factories have excellent livestock palatability. The technology that can efficiently and mass-produce the feed has not been realized yet, and the shelf life of high-moisture tea lees can be greatly extended by adding a minimum amount of work. It has made me keenly aware of the possibility of developing a new tea lees feed that can efficiently ingest more β-carotene by greatly improving the palatability of livestock while using tea lees as the main component.

(Purpose of the invention)
Therefore, the present invention uses tea lees, which are generated in large quantities in tea beverage factories and are disposed of as industrial waste, as the main raw material, and contains a large amount of β-carotene, which is effective for maintaining the health of livestock and improving the reproductive performance. Based on the judgment that it would be possible to develop a new tea lees feed technology with excellent livestock taste, we quickly started the development and research, and repeated long-term trial and error, many trials, and experiments. As a result, we have finally succeeded in realizing a new tea lees fermented feed and a new production method thereof. In the following, the configuration will be described in detail together with examples representing the present invention shown in the drawings. I decided to.

(Construction of the invention)
As is clearly understood from the examples representing the present invention shown in the drawings, the fermented tea meal feed of the present invention basically has the following constitution.
That is, it is composed of 100 weight of high-moisture tea lees and one or more of low-moisture feeds, and has a water content-reducing effect of 25 weight or more, which is the lower limit, and 50 weight or less, which is the upper limit. At least one of lees and lees, which is usually solid, for 100 weight of tea lees water control material that maintains an anaerobic fermentation environment by being mixed with the regulated water absorption material. Is dissolved in water and has a weight of 10 or more, which is the lower limit for maintaining the palatability of cattle, and the content of lees with respect to the total amount of fermented tea lees has been reduced. It is a final preparation material for lees, which is a mixture of ingredients, especially β-carotene, catechin, and other taste-enhancing materials that are regulated to be 30 kg or less, which is the limit value that does not impair efficiency. It is a fermented tea lees feed whose gist is a composition made by sexually fermenting.

The fermented tea lees feed, which has this basic composition, can be expressed differently in a sealed package containing 100 weights of high-moisture lees and low-moisture feeds such as beet pulp, fusuma, corn, and mylo. Barley, wheat, cassaba, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), corn gluten meal, soybean oil lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extraction By mixing with a water-absorbing material that consists of at least one of food or feed rice and is regulated to have a water content reducing action of 25 weight or more, which is the lower limit, and 50 weight or less, which is the upper limit. At least one of lees and lees, which is usually solid, is dissolved in water for 100 weight of tea lees moisture control material so as to maintain an anaerobic fermentation environment, and then the cow's lees The content of tea lees with respect to the total amount of fermented tea lees feed is reduced by 10 weight or more, which is the lower limit of palatability, and the intake of nutritional components derived from tea lees, especially β-carotene and catechin, is made more efficient. A tea lees final preparation material made by mixing a taste-enhancing material regulated to be 30 weight or less, which is a limit value that does not make it worse, and is made of a sealed package and anaerobically fermented. It becomes a fermented feed.

(Related Invention 1)
The present invention relates to the above-mentioned fermented tea meal feed which is the basis of the present invention, and the present invention also includes a method for producing the same.
That is, a water absorbing material consisting of one or more of low-moisture feeds is mixed with 100 weight of lees having a water content of 70 to 90% at a ratio of 25 to 50 weight to make the lees water. As a control material, 10 to 30 weights of a palatability-enhancing material in which at least one of lees and vinegar lees is dissolved in water is mixed with 100 weight of the tea lees moisture control material to prepare a final preparation material for tea lees. The method for producing a lees fermented feed according to any one of the above, which is the basis of the present invention, in which the final preparation material for lees is anaerobically fermented for about two weeks.

More specifically, the method for producing this fermented tea lees feed is as follows. , Cassaba, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or feed At least one of the water absorbing materials for rice is mixed at a ratio of 25 to 50 weight to obtain a tea lees water content adjusting material, and at least one of lees and vinegar lees is used with respect to 100 weight of the tea lees water control material. The lees final preparation material is mixed with 10 to 30 weights of the taste-enhancing material dissolved in water to make the lees final preparation material, and the lees final preparation material is anaerobically fermented under anaerobic conditions for 2 weeks to 1 month. This is the method for producing a lees fermented feed according to any one of the above, which is the basis of the present invention.

To show the method of producing this fermented tea lees feed in a different way, the tea lees are generated at the tea beverage factory with a water content of 70 to 90%, and the tea lees are shipped from the tea beverage factory for short-distance transportation. Later, it arrived at the feed factory, and for 100 weight of tea lees with a water content of 70 to 90% at the feed factory, beet pulp, bran, corn, mylo, barley, wheat, cassaba, rice bran, corn, which are low-moisture feeds. At least one of gluten feed, DDGS (corn dystilers grain soluble), corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or feed rice. One water absorbing material was mixed at a ratio of 25 to 50 weight to obtain a tea lees water content adjusting material, and at least one of lees and vinegared lees was dissolved in water with respect to 100 weight of the tea lees water control material. The basics of the present invention are such that the taste-enhancing material is mixed at a ratio of 10 to 30 weight to obtain a final preparation material for lees, and the final preparation material for tea lees is anaerobically fermented for 2 weeks to 1 month. It can be said that it is the method for producing the fermented tea lees feed according to any one of the above.

(Related Invention 2)
In connection with the above-mentioned fermented tea meal feed which is the basis of the present invention, the present invention also includes a fermented tea meal feed having some different components.
In other words, the fermented tea lees feed is a tea lees pH adjusting material containing 3 to 8 weights of an acidic material with respect to 100 weights of high water lees, and one or more low water feeds. An anaerobic fermentation environment is created by mixing with a water-absorbing material that consists of any one of the seeds and is regulated to have a water content reducing action of 25 weight or more, which is the lower limit, and 50 weight or less, which is the upper limit. At least one of lees and lees, which is usually solid, is dissolved in water with respect to 100 weight of the tea lees moisture control material to be retained, and the lower limit of maintaining the palatability of cows is set. The limit value that does not impair the efficiency of the intake of nutritional components derived from lees, especially β-carotene and catechin, by reducing the content of lees with respect to the total amount of fermented tea lees, which is 10 weight or more. It is a tea lees fermented feed whose gist is that it is a final preparation material for lees, which is a mixture of materials for improving palatability regulated to be 30 weight or less, and is sealed in a sealed package and anaerobically fermented. be.

(Related Invention 3)
The present invention relates to the tea meal fermented feed of the present invention shown in the related invention 2, and the present invention also includes a method for producing the same.
That is, a tea lees with a water content of 70 to 90% is generated in a tea beverage factory, and an acidic material of at least one of citric acid and vinegar lees is used with respect to 100 weight of the lees having a water content of 70 to 90%. Is mixed at a ratio of 3 to 8 weights to make a lees pH adjusting material with a pH of 4 or less, and after a primary preparation process of shipping the lees pH adjusting material from a beverage factory and medium- to long-distance transportation, the lees pH. Adjustment materials are received at the feed factory, and for 100 weight of tea lees pH adjustment materials, low-moisture feeds such as beet pulp, bran, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, and DDGS (corn dys). Chillers Grain Soluble), corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or at least one of feed rice. A material for improving the water content of tea lees is mixed at a ratio of 25 to 50 weights , and a material for improving palatability in which at least one of lees and lees is dissolved in water with respect to 100 weight of the material for controlling water content of tea lees is used. The related invention 2 comprises a secondary preparation step of anaerobically fermenting the lees final preparation material for 2 weeks to 1 month by mixing the lees final preparation material at a ratio of 30 to 30 weight . It is the method for producing the fermented lees feed of the present invention as shown .

As described above, according to the tea lees fermented feed of the present invention, unlike the conventional ones, a large amount of tea is discharged in a tea beverage factory, especially in the summer, due to the unique and characteristic composition as described above. A tea cake moisture control material containing a moisture absorbing material consisting of one or more of low-moisture feeds at a ratio of 25 to 50 weights with respect to high-moisture tea leaves is tea cake even at room temperature. It is possible to suppress the deterioration of nutritional components such as β-carotene and catechin, improve the storage stability while maintaining high nutritional value, and maintain high quality for long-term storage. , It is possible to make stable production of fermented tea lees throughout the year, reduce the amount of tea lees to be disposed of, or realize the utilization of all the tea lees generated from tea beverage factories. The final tea cake preparation material, which is a mixture of the tea cake moisture control material and the tea cake moisture control material, is anaerobically fermented and is easy to manufacture, transport and store at room temperature. , Increases the palatability of livestock, solves the problems up to now, dramatically increases the intake of tea lees of livestock, and can more reliably improve the levels of β-carotene, vitamin E, and total cholesterol in the blood. At the same time, since catechins are expected to improve oxidative stress, it is possible to obtain the excellent feature that it will greatly contribute to the improvement of productivity by improving reproductive performance and milk production performance, and reducing diseases. be.

In addition, for 100 weights of high-moisture tea lees, low-moisture feeds such as beet pulp, fusuma, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), 25-50 weight by weight of at least one of corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes, paprika extract or feed rice. In the tea lees moisture control material mixed in the above, 10 to 30 weights of a taste-enhancing material in which at least one of lees and vinegar lees is dissolved in water with respect to 100 weight of the tea lees moisture control material. According to the tea lees fermented feed of the present invention in which the final preparation material of lees mixed in the above ratio is sealed and packaged, the waste of raw materials such as lees, water absorbing material, and taste improving material is eliminated, and quality control is performed. It is easy to remove, dramatically improves production efficiency, and is anaerobically fermented in a sealed package, so it can be stored and transported more hygienically, and a stable supply of even higher quality feed can be achieved throughout the year. Can be.

(Related Invention 1)
According to the method for producing a fermented tea lees feed of the present invention, a fermented tea lees feed having excellent livestock palatability and preservability of the feed can be stably supplied throughout the year, and the water content is 70. To 100% by weight of 90% tea lees, a water absorbing material consisting of one or more kinds of low-moisture feeds is mixed at a ratio of 25 to 50 weights to obtain a tea lees water content adjusting material. Not only can the nutritional components of the water absorbing material be added, but normally a step of drying high-moisture tea cake using a drying machine is required as a pretreatment, but this step is unnecessary and more economical. The water content of the tea cake can be adjusted in a short time, and the freshness of the tea cake, which is the main component, can be maintained at room temperature, making it suitable for storage and transportation. 10 to 30 weights of a palatability-enhancing material in which at least one of sake lees or vinegared lees is dissolved in water is mixed with 100 weights of the adjusting material to make a final tea lees preparation material, and the final tea lees preparation material is used. Since it is fermented anaerobically for about two weeks, it can be stored for a long period of time, and it is especially easy to store and control the quality of tea cakes that are generated in large quantities in the summer when the consumption of tea beverages is maximum. As a result, tea leaves, which had to be disposed of in large quantities before, can now be effectively used without being discarded, and the great effect of significantly reducing the processing and storage costs is obtained. Be done.

(Related Invention 2)
Further, it is composed of either one or a plurality of low-moisture feeds with respect to 100 weights of a lees pH adjusting material containing an acidic material at a ratio of 3 to 8 weights with respect to 100 weights of high-moisture lees. A tea lees water content adjusting material containing a water absorbing material in a proportion of 25 to 50 weights , and the palatability of at least one of lees or lees vinegar dissolved in water with respect to 100 weight of the tea lees water control material. The lees fermented feed, in which the lees final preparation material containing 10 to 30 weights of the improving material is anaerobically fermented, enhances the effect of the acidic material on maintaining the freshness of the lees at room temperature. At the same time, the palatability of the lees livestock is further enhanced, and 25 to 50 weights of the water absorbing material consisting of one or more of the low-moisture feeds is added to 100 weight of the lees pH adjusting material. As for the lees moisture control material contained in proportion, the water absorption material enhances the nutritional value, absorbs the excess water of the lees, and exhibits better storage stability, with respect to 100 weight of the lees moisture control material. Since at least one of lees and lees is anaerobically fermented, the final preparation material for lees containing a palatability-enhancing material in a ratio of 10 to 30 weights is further tea. It enhances the palatability of lees livestock and greatly contributes to the health promotion of livestock.

(Related Invention 3)
Then, tea cake having a water content of 70 to 90% is generated in a tea beverage factory, and an acidic material of at least one of citric acid and vinegar cake is used with respect to 100 weight of the tea cake having a water content of 70 to 90%. According to the method for producing fermented tea cake feed, which comprises a primary preparation step of mixing the tea in a ratio of 3 to 8 weights to obtain a tea cake pH adjusting material having a pH of 4 or less and shipping the tea cake pH adjusting material from a beverage factory. Even when high-moisture tea lees generated at a tea beverage factory are transported at room temperature for medium to long distances, the tea lees can be maintained at a higher freshness, so transport them to a remote feed factory. This makes it possible to collect high-moisture tea lees from a wider area and make effective use of them, and it is possible to significantly reduce the amount of tea lees that are discarded.

(Related Invention 4)
A tea cake moisture control material having lactic acid bacteria at a rate of ^{10 3} to 105 per 1 g of tea cake with a water content of 65%, and sugar with respect to 100 weight of the tea cake moisture control material. According to the tea lees fermented feed, which is an anaerobically fermented tea lees final preparation material containing 3 to 8 weights of raw material, lactic acid bacteria and sugar raw materials further enhance the palatability of tea lees livestock. In addition to being able to improve the health of livestock more effectively.

(Related Invention 5)
The tea cake fermented feed shown in the related invention 4 is shown in the related invention 4 while keeping the tea cake generated in the tea beverage factory in the tea beverage factory due to its characteristic structure. It has become possible to more efficiently produce tea lees up to the final step of the method for producing fermented tea lees, and the water content of tea lees generated in a tea beverage factory with a water content of 70 to 90% is reduced to 65% by a dehydrator. Inoculate the tea cake moisture control material with lactic acid bacteria so that the number of lactic acid bacteria per gram of the tea cake moisture control material is ^{10 3} to 105, and 100 weight of the tea cake moisture control material. On the other hand, the sugar raw materials were mixed at a ratio of 3 to 8 weights to make the final preparation material for tea cake, and the final preparation material for tea cake was anaerobically fermented for 2 weeks to 1 month. And since it can be produced only from sugar raw materials, and there is no need to purchase or store other feed raw materials, it is not necessary to transport it to a feed factory, and it is possible to produce tea cake fermented feed more economically. It will have an effect.

In carrying out the present invention having the structure as described above, the best or desirable form thereof will be described.
Tea cake is the main component of the tea cake fermented feed of the present invention and is available at a very low price. When fed to livestock, it shares the function of significantly improving the intake of β-carotene, and is a tea beverage factory. It is necessary to make high-moisture tea cakes that are generated in large quantities as tea products are produced in Japan. It should be 90% tea lees, and when discharged in the production of ordinary tea beverages, it will be tea lees with a water content of about 80%, and more specifically, for example, green tea, white tea, etc. Tea leaves such as yellow tea, blue tea, tea, black tea, and flower tea, to show different expressions, tamaro, brewed tea, roasted tea, bancha, genmaicha, tea, oolong tea, jasmine tea, puer tea, lotus tea, genmaicha , Sanpincha, Genmaicha, Hachihocha, Sandocha, and other types of tea leaves.

Further, it is possible to assume that teas other than tea are mixed with at least one kind of tea cake, and the teas other than tea are, for example, wheat tea, hatomugi tea, bear bamboo tea, bamboo tea, and the like. Soba tea, hub tea, jincha, sweet tea, sweet tea vine tea, tochu tea, bittersweet tea, dokudami tea, coffee raw soybean tea, shiso tea, green sweet tea (green tea), bitter gourd tea, matatabi tea, yuzu tea, chenkin With tea (tangerine skin tea), Korean traditional tea, herb tea, mate tea, Rakan fruit tea, coca tea, Louis Boss tea, honey bush tea, cherry pickled leaf tea, kelp tea, plum kelp tea, shiitake tea, and at least one other type And tea cakes include butter tea butter and salt, milk tea milk and sugar, Cha Yen sweetened condensed milk, lemon tea lemon and sugar, apple tea apple, 鴛鴦 tea coffee, etc. It can contain, for example, brown rice, roasted rice, spices, fruit juice, juice, peanut powder, nuts, lushan, peanuts, sesame, and various other ingredients and foods mixed in the process of making tea. ..

The water-absorbing material has abundant nutrients in the water-absorbing material itself, enhances the nutritional value of the fermented tea cake feed of the present invention, adjusts the nutritional balance, and the water content of the high-moisture tea cake generated in the tea beverage factory. In addition to suppressing rotting, it also suppresses the deterioration of nutritional components such as β-carotene and catechin contained in tea cake, and has the function of improving the storage stability of tea cake while maintaining high nutritional value, and is a low-moisture feed. Must consist of one or more of the above, more specifically low-moisture feeds such as beet pulp, bran, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, At least one of DDGS (corn distilers grain soluble), corn gluten meal, soybean oil residue, rapeseed oil residue, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or feed rice, etc. Multiple species of these low-moisture feeds can be selected according to the nutritional components required for the livestock to be fed, and the low-hydrate feeds can be selected according to the nutritional intake required for the livestock to be fed. It is possible that the mixing ratio is set.

Low-moisture feeds for high-moisture tea lees, beet pulp, fusuma, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, DDGS (corn distilers grain soluble), corn gluten meal, soybean meal. , Rapeseed dregs, fish meal, calcium carbonate, cottonseed, hay cube (coarse), paprika extract or feed rice, the mixing ratio of at least one of the water absorbing materials is the ratio of tea cake: water absorbing materials. It is better to mix at a ratio of 4: 1 to 2: 1. When the ratio of tea lees: water absorbing material is 5: 1, the palatability of livestock deteriorates, and tea lees: water content. When the ratio of the absorbent material is 1: 1, it becomes difficult to obtain the action of promoting anaerobic fermentation.

As the water absorbing material, as shown in Examples described later, low-moisture feeds such as beet pulp, fusuma, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, and DDGS (corn dystilers grain) are used. Soluble), corn gluten meal, soybean meal, rapeseed meal, fish flour, calcium carbonate, cottonseed, hay cube (coarse), paprika extract or feed rice at least one of 100 high-moisture tea cakes It is preferable that the water absorbing material is mixed at a ratio of 25 to 50% by weight with respect to the weight, and the tea ground moisture adjusting material is 125 to 150 weight with respect to 100 weight of the high water content tea cake. When the water absorbing material is mixed in a ratio of less than 25 weight to 100 weight of high-moisture dregs, the amount of water contained in the dregs cannot be sufficiently reduced, and it is easily spoiled and stored. The possible period is shortened, and when the water absorbing material is mixed in a ratio of more than 50 weight to 100 weight of the tea cake, the amount of water contained in the tea cake becomes too small. It has the disadvantage of not being able to promote anaerobic fermentation.

The tea cake moisture control material reduces the water content of high-moisture tea cake without using a drying device, suppresses deterioration and decay of tea cake, enables longer-term storage, and under anaerobic conditions. Beet pulp, bran, corn, mylo, barley, wheat, cassaba , rice bran, corn gluten feed, DDGS, which are low-moisture feeds, share the function of promoting anaerobic fermentation. Moisture absorption of at least one of (corn distilers grain soluble), corn gluten meal, soybean oil residue, rapeseed oil residue, fish flour, calcium carbonate, cottonseed, hay cube (coarse), paprika extract or feed rice The materials must be mixed at a ratio of 25 to 50 weights , and the tea cake moisture control material must be 125 to 150 weights for 100 weights of high moisture tea cake, which occurs in tea beverage factories. The fresh and high-moisture tea cake should be mixed with the moisture-absorbing material as soon as possible so that the quality does not deteriorate.

The palatability-enhancing material has a function of enhancing the palatability of lees, which is the main component of the fermented tea lees feed of the present invention, to enhance the appetite of livestock, and to enable sufficient nutritional supplementation without difficulty. At least one of lees and vinegar lees must be dissolved in water, and as shown in the examples described later, at least one of lees or vinegar lees is used for the tea lees moisture control material. One of them is dissolved in water and mixed to make the final preparation material for lees.

The tea lees final preparation material is a tea lees fermented feed completed by anaerobically fermenting the tea lees final preparation material under anaerobic conditions, and is a pre-stage of the tea lees fermented feed of the present invention. Tea that serves as a material and has a palatability-enhancing material in which at least one of sake lees and vinegared lees is dissolved in water with respect to 100 weight of the tea lees moisture control material. The final preparation material for tea cake should be 110 to 130 weight for 100 weight of the tea cake moisture control material, and the bitterness of the tea cake should be sufficiently eliminated to improve the palatability of the tea. When the tea lees final preparation material in which the palatability improving material is mixed in a ratio of less than 10 weight to 100 weight of the lees water control material is used, the tea lees fermented feed is sufficient to improve the palatability of cattle. In addition, the bitterness of the tea cake remains, and the tea lees final preparation material is made by mixing the palatability improving material in a ratio of more than 30 weight with respect to 100 weight of the tea lees moisture control material. Although the fermented tea lees feed can sufficiently improve the palatability of cattle, the content of tea lees relative to the total amount of the fermented tea lees feed is reduced, so that the nutritional components derived from tea lees, especially It becomes difficult to efficiently ingest β-carotene, catechin, etc., and there is concern that the labor of feeding work will increase, such as increasing the amount of feeding or the number of feedings, and it will not be easy to save labor in feeding management. Will be.

The anaerobic fermentation of the tea bag final preparation material should be such that the tea bag final preparation material is stored under anaerobic conditions for 2 weeks and anaerobically fermented, as shown in Examples described later. Yes, the final preparation materials for tea bag may be sealed and housed in a large sealed container, a large storage bag (tube bag), a flexible container bag (trans bag), a sealed warehouse, etc., for example, human power, fork lift, crane, etc. It is possible that the final preparation material for tea bag is sealed and contained in a subdivided container such as a 20 to 150 liter poly feed bag that can be transported by the bag.

(Related Invention 1)
The method for producing a fermented lees feed, which is the basis of the present invention, is to use a water absorbing material consisting of one or a plurality of low-moisture feeds for 100 weight of lees having a water content of 70 to 90%. A material for improving the water content of tea lees is mixed at a ratio of 25 to 50 weights , and a material for improving palatability in which at least one of lees and lees is dissolved in water with respect to 100 weight of the material for controlling water content of tea lees is used. It is a method for producing a lees fermented feed in which the final lees preparation material is anaerobically fermented for about 2 weeks by mixing 30 weights or 30 weights to make the lees final preparation material, and more specifically, the water content. For 100 weight of 70-90% lees, low-moisture feed beet pulp, fusuma, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, DDGS (corn distilers grain soluble), corn At least one of gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes, paprika extract or feed rice, in a proportion of 25-50 weights . Mix to make a lees moisture control material, and mix 10 to 30 weights of a taste-enhancing material in which at least one of lees or lees is dissolved in water with respect to 100 weight of the lees moisture control material. It can be said that the final preparation material for lees is used, and the final preparation material for tea lees is anaerobically fermented for 2 weeks to 1 month under anaerobic conditions.

In the method for producing a fermented lees feed, which is the basis of the present invention, a water absorbing material consisting of one or more types of low-moisture feed is mixed at a ratio of 25 to 50 weight with 100 weight of lees. Then, the step of making the lees moisture control material is performed first, and then the palatability improving material in which at least one of lees and lees is dissolved in water with respect to 100 weight of the lees moisture control material. 10 to 30 weights are mixed to make the final preparation material for lees, and the final preparation material for tea lees is anaerobically fermented for about 2 weeks. It is possible to mix the materials and then mix the water-absorbing materials to make the lees final preparation material so that the lees final preparation material is anaerobically fermented for about two weeks. It is possible to mix the lees with the moisture absorbing material and the palatability improving material at substantially the same time.

Further, in the method for producing a fermented tea lees feed of the present invention, as shown in Examples described later, tea lees having a water content of 70 to 90% is generated in a tea beverage factory, and the tea lees from the tea beverage factory. Is shipped, and after short-distance transportation, it arrives at the feed factory. At the feed factory, 100 weights of tea lees with a water content of 70 to 90% are compared with low-moisture feeds such as beet pulp, bran, corn, mylo, and barley. , Wheat, cassaba, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), corn gluten meal, soybean oil lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract Alternatively, at least one of the water-absorbing materials of feed rice is mixed at a ratio of 25 to 50 weight to obtain a tea lees water-controlling material, and at least one of lees or lees vinegar with respect to 100 weight of the tea lees water-controlling material. The taste-enhancing material, one of which is dissolved in water, is mixed at a ratio of 10 to 30 weight to make the final preparation material for lees, and the final preparation material for tea lees is anaerobically fermented for 2 weeks to 1 month. It can be said that it is to do so.

(Related Invention 2)
It can be said that the present invention is a fermented tea meal feed obtained by adding an improvement to a part of the fermented tea meal feed which is the basis of the present invention.
That is, from one or more of the low-moisture feeds to 100 weight of the lees pH adjusting material containing 3 to 8 weights of acidic material with respect to 100 weight of high-moisture lees. A tea lees water content adjusting material containing 25 to 50 weights of a water absorbing material, wherein at least one of lees and vinegar lees is dissolved in water with respect to 100 weights of the tea lees water content adjusting material. The lees final preparation material containing the sex-improving material in a ratio of 10 to 30 weight is a lees fermented feed obtained by anaerobically fermenting.

The acidic material has the function of preventing the deterioration of the high-moisture lees until the water-absorbing material is mixed with the high-moisture lees, and provides nutrients such as β-carotene and catechin of the high-moisture lees. The high-moisture tea lees should be pH 4 or less without damaging and deteriorating the palatability of livestock, for example, it is desirable to use either citric acid or less vinegar lees. , Lees, citric acid or vinegar lees can be reduced to any one.

The tea cake pH adjusting material has the function of preventing the deterioration of the high moisture tea cake by mixing the acidic material with the high moisture tea cake, and the tea cake pH adjusting material has the property of withstanding medium and long distance transportation. It is a tea cake moisture control material that has excellent freshness and maintains the nutritional value of tea cake at the time of occurrence when mixed with a moisture absorbing material.

(Related Invention 3)
The fermented tea lees feed, which has been partially improved, produces tea lees with a water content of 70 to 90% in a tea beverage factory, as shown in Examples described later, and contains water. An acidic material of at least one of citric acid and vinegar lees was mixed at a ratio of 3 to 8 weights with 100 weights of tea lees having a rate of 70 to 90% to obtain a tea lees pH adjusting material having a pH of 4 or less. After the primary preparation process of shipping the lees pH adjustment material from the beverage factory and medium- and long-distance transportation, the lees pH adjustment material arrives at the feed factory, and the low-moisture feed is given to 100 weight of the lees pH adjustment material. Beet pulp, lees, corn, milo, barley, wheat, cassaba, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), corn gluten meal, soybean oil lees, rapeseed lees, fish flour, calcium carbonate, cotton In fact, at least one of the moisture absorbing materials of hay cube (coarse crushed), paprika extract or feed rice is mixed at a ratio of 25 to 50 weight to obtain a lees moisture adjusting material, which is used as a lees moisture adjusting material. A palatability-enhancing material in which at least one of lees and vinegar lees is dissolved in water with respect to 100 weight is mixed at a ratio of 10 to 30 weight to make a lees final preparation material, and a tea lees final preparation material is 2 It can be said to have been produced by a method for producing a lees fermented feed, which comprises a secondary preparation step of anaerobically fermenting for a week or one month.

(Related Invention 4)
Furthermore, it can be said that the present invention is a fermented tea meal feed obtained by further improving the fermented tea meal feed which is the basis of the present invention.
That is, it is a tea lees moisture control material having lactic acid bacteria at a ratio of ^{10 3} to 105 per 1 g of tea lees having a water content of 65%, and the water content is 100 weight of the tea lees water control material. On the other hand, it can be said that the tea lees final preparation material containing the sugar raw material in a ratio of 3 to 8 weight is an anaerobically fermented tea lees fermented feed.

Lactobacillus gives the tea cake with a water content of 65% the taste of livestock, lowers the pH, delays the deterioration of the tea cake with a water content of 65%, prevents rotting, and freshness of the tea cake. Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus acidilactici, livestock grass No. 1 (registered trademark), which are widely used for silage preparation, and share the function of maintaining high nutritional components. It is preferable to use any one of commonly available bacteria such as Cymaster (registered trademark) and other bacteria, and bacteria agents commercially available exclusively for silage addition, or a mixture thereof.

As the sugar raw material, since sufficient nutrients for growing lactic acid bacteria cannot be obtained only from the components of high-moisture tea lees, it has a function to supplement this, and it is better to use at least one of glucose and lactose, but lactic acid bacteria. Fructose, glucose, sweet potato sugar, maltose, oligosaccharide, polysaccharide, lactose, brown sugar, liquid sugar, processed brown sugar, processed sugar, depopulated nard, fructose condensed milk, gum syrup, caramel, including Fructose, lactose, lactose, black honey, raw sugar, cultivated white sugar, regenerated sugar, binocular sugar, white sugar, white sugar, nest honey, refined sugar, crude sugar, medium white sugar, waste sugar honey, honey, honey sugar , Moraces, glucose, corn starch, maltose, sucrose, lactose, cellobiose, trehalose, cyclodextrin, glycogen, amylopectin, amylose, starch, cellulose, etc. It is possible to make it.

(Related Invention 5)
The tea lees fermented feed, which is a further significant improvement of the tea lees fermented feed which is the basis of the present invention, has a water content of 70 to 90% in a tea beverage factory, as shown in Examples described later. The tea cake with a water content of 70 to 90% is used as a tea cake water content control material with a water content of 65% by a dehydrator, and the number of lactic acid bacteria per gram of the tea cake water content control material is 10. Inoculate the tea cake moisture control material with lactic acid bacteria so as to be ³ to 105, and mix at least one sugar raw material of glucose or sugar honey at a ratio of ³ to 8 weight to 100 weight of the tea cake moisture control material. It is possible to use it as a final preparation material for tea cake and a method for producing a fermented tea cake feed in which the final preparation material for tea cake is anaerobically fermented for 2 weeks to 1 month.

The sugar raw material can be at least one of glucose and molasses, as shown in the above-mentioned, further improved tea lees fermented feed of the related invention 4, and also for the growth of lactic acid bacteria. Soluble carbohydrates, fructose, glucose, sweet potato, maltose, oligosaccharide, polysaccharide, lactose, brown sugar, liquid sugar, processed brown sugar, processed sugar, depopulated nard, fructose condensed milk, gum syrup, caramel, molasses, sugar , Carbohydrate, black honey, raw sugar, cultivated white sugar, regenerated sugar, fructose, white sugar, white sugar, nest honey, refined sugar, crude sugar, medium white sugar, molasses, honey, fructose, molasses, glucose, It can be replaced with any one or a mixture of monosaccharides such as corn starch, maltose, sucrose, lactose, cellobiose, trehalose, cyclodextrin, glycogen, amylopectin, amylose, starch, cellulose and the like.
Hereinafter, the structure thereof will be described in detail together with examples representing the present invention shown in the drawings.

The drawings show some typical examples that embody the technical idea of the fermented tea meal feed of the present invention and the method for producing the same.
It is a flowchart which shows concrete example of one Example of the manufacturing method of the tea meal fermented feed of this invention performed in a feed factory. It is a flowchart which shows in more detail an embodiment of the manufacturing method of the tea cake fermented feed of this invention jointly with a tea beverage factory and a feed factory. It is a flowchart which shows concrete example of one Example of the manufacturing method of the tea meal fermented feed of this invention performed in a tea beverage factory.

In the example shown in FIG. 1, for 100 weight of lees 1 having a water content of 70 to 90%, 25 to 50 weight of the water absorbing material 2 composed of one or more of the low water feed 2 is used. The tea lees moisture control material 3 was mixed in a ratio, and 10 to 30 taste-enhancing materials 5 in which at least one of lees and vinegar lees was dissolved in water with respect to 100 weight of the tea lees moisture control material 3. A typical method for producing a fermented tea lees feed, which is the basis of the present invention, in which the final preparation material 6 for tea lees is anaerobically fermented for about 2 weeks by weight and mixing to obtain the final preparation material 6 for tea lees. An example is shown.
In the following, the composition of the fermented tea meal feed T of the present invention will be sequentially explained according to an example of a production method in which almost all of the main steps thereof are performed in the feed factory 9.

(Related Invention 1)
As can be clearly understood from FIG. 1, the method for producing the fermented tea cake T in Example 1 takes less than 1 hour, preferably about 20 to 30 minutes for transportation from the tea beverage factory 8 to the feed factory 9. It is effective when short-distance transportation is possible.
In the tea lees fermented feed T of the present invention, the high-moisture lees 1 that continues to be generated in large quantities in the daily production process of the tea lees of the tea lees factory 8 is used as the main raw material, and the water content of the lees 1 is. 70-90%, usually about 80%, the high-moisture lees 1 that has just occurred in the tea beverage factory 8 (A) does not impair the freshness, for example, within 3 hours from the outbreak. The lees that were shipped from the tea beverage factory 8 (B), arrived at the feed factory 9 (D) by short-distance transportation (C) with a transportation time of about 20 to 30 minutes, and were carried into the feed factory 9. 1 is a low-moisture feed 2, beet pulp, bran, corn, mylo, barley, wheat, cassaba, for 100 weight of lees 1 having a water content of 70 to 90%, usually about 80%. Rice bran, corn gluten feed, DDGS (corn distilers grain soluble), corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or feed rice At least one of the moisture absorbing materials 2 is mixed at a ratio of 25 to 50 weights (lees 1: the specific gravity of the moisture absorbing material 2 is 4: 1 to 2: 1) to obtain the lees moisture adjusting material 3 (E). ), The taste-enhancing material 5 in which at least one of lees and vinegar lees is dissolved in water with respect to 100 weight of the tea lees moisture control material 3 is mixed at a ratio of 10 to 30 weight to prepare the final tea lees. The material 6 is used as the material 6 (F), and the lees final preparation material 6 is anaerobically fermented for 2 weeks to 1 month (G) to complete the lees fermented feed T (H).

(Action / effect of Example 1)
According to the method for producing a fermented tea cake feed of the present invention having the above-mentioned configuration, as shown in FIG. 1, the high-moisture tea cake 1 generated in the tea beverage factory 8 (A) is promptly produced in the feed factory. Since it is transported to 9 (B, C, D), 100 weight of tea cake 1 having a water content of 70 to 90%, usually about 80%, before the high-moisture tea cake 1 loses its freshness and begins to deteriorate. On the other hand, low-moisture feeds such as beet pulp, bran, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), corn gluten meal, soybean oil residue, rapeseed oil residue, A water absorbing material 2 of at least one of fish flour, calcium carbonate, cottonseed, hay cube (coarse crushed), paprika extract or feed rice is mixed at a ratio of 25 to 50 weights , and tea cake water content adjusting material 3 is mixed. (E).

The tea lees moisture control material 3 is a mixture of 100 weights of the tea lees moisture control material 3 and 10 to 30 weights of the palatability improving material 5 in which at least one of lees and vinegared lees is dissolved in water. The lees final preparation material 6 is used as the final preparation material 6 (F), and the tea lees final preparation material 6 is subdivided into small sealed packages 7 such as a low-density polyethylene bag for feed and a paper bag containing a polyethylene inner bag. After packaging and subdividing and sealing, it is anaerobically fermented for 2 weeks to 1 month (G), and the lees fermented feed T is completed from the tea lees final preparation material 6 (H) and shipped from the feed factory 9. The final preparation material 6 for tea lees was fed to livestock within 2 weeks to 1 month from the start of sealing and packaging, and the high-moisture tea lees 1 that had been easily perishable until now remains. Compared to the state, it can be stored for a long period of time, and the bitterness is improved and the palatability of cattle is enhanced. By paying the feed, the burden of paying work can be reduced, which is a great advantage.

It stabilizes the feed intake of cattle, improves the intake efficiency of β-carotene and vitamin E derived from tea cake 1, increases the total cholesterol concentration, and improves the nutritional status of cattle.
This effect is shown in the control group (however, one of them) in which the tea lees fermented feed of this example produced by adopting green tea lees as the tea lees 1 is 5 unfed dairy cows. The values shown in Chart 1 comparing the blood properties of 5 dairy cows that have been fed an amount of 2 kg / day since 2 months before calving with the test plots are as shown. In fact, this is supported by the fact that the tea lees fermented feed contains a large amount of β-carotene, which is important for the reproductive performance of cattle. It is expected that the results will be improved, and both the total cholesterol level and the vitamin E level, which are indicators of nutritional status, are high in the dairy cows in this test group, and it is presumed that they are in good condition.

なお、上記各図表の中、図表１は、山形県立畜産試験場における試験結果を分析したものであり、また、図表２は、山形県寒河江市A牧場における給与試験に拠って得られたものであって、それら各データーを、平成30年1月31日に、本願発明者の中の、主に庄司則章、佐藤綾音の2名に依って作成されたものである。 For reference, the postpartum births of 5 dairy cows in the control group (one of them was disused after delivery as described above) and 5 dairy cows in the test group, which were the targets of data detection in the above chart. Comparing the milk performance, as shown in Chart 2 below, it was found that the milk yield in these test plots tended to be high, and this tendency was the milk protein ratio (P) and the milk fat ratio (F). The balance (P / F) of is around 0.8, which is within the range of 0.7 to 1.0, which is considered to be a good value range, and it is confirmed that the balance (P / F) is in good condition. Although not included in these data, it is highly expected that a large amount of catechins contained in tea lees 1 will significantly improve the oxidative stress of cattle.

Of the above charts, Chart 1 is an analysis of the test results at the Yamagata Prefectural Livestock Experiment Station, and Chart 2 is obtained based on the salary test at A Ranch in Sagae City, Yamagata Prefecture. Each of these data was created on January 31, 2018 by two of the inventors of the present application, mainly Noriaki Shoji and Ayane Sato.

(Related Invention 2)
The example shown in FIG. 2 is a kind of low-moisture feed 2 with respect to 100 weight of the lees pH adjusting material 4 containing the acidic material 40 at a ratio of 3 to 8 weight with respect to 100 weight of the high-moisture lees 1. Alternatively, it is a tea lees water content adjusting material 3 containing a water absorbing material 2 composed of any one of a plurality of types at a ratio of 25 to 50 weights , and is a lees or vinegared lees with respect to 100 weight of the tea lees water control material 3. The tea lees final preparation material 6 containing at least one of the taste-enhancing materials 5 dissolved in water at a ratio of 10 to 30 weight is anaerobically fermented, and is the tea that forms the basis of the present invention. It can be said that the lees fermented feed T is an improved version of the lees fermented feed T.

In the following, regarding the composition of the tea cake fermented feed T, which is a part of the present invention and has been improved, as shown in the related invention 2, the tea cake from the tea beverage factory 8 that generates the high-moisture tea cake 1 During the location conditions separated by medium and long distances between the feed factory 9 that completes the fermented feed T, or due to other circumstances, the high-moisture tea cake 1 is transported from the tea beverage factory 8 to the feed factory 9. However, when it exceeds about 30 minutes, the tea cake fermentation included in the present invention is such that the primary preparation step is performed at the tea beverage factory 8 and then the secondary preparation step is performed at the feed factory 9. We will explain in sequence according to an example of the feed production method.

(Related Invention 3)
As can be clearly understood from FIG. 2, the method for producing the fermented tea cake T in Example 2 has a medium / long time required for transportation from the tea beverage factory 8 to the feed factory 9 for about 30 minutes to 24 hours. It is effective when long-distance transportation is required.
(Primary preparation process)
The tea beverage factory 8 generates a large amount of tea cake 1 having a water content of 70 to 90%, usually about 80% (A1), and the tea beverage factory 8 has a water content of 70 immediately after the generation. To 100% by weight of 90% tea cake 1, at least one of the acidic materials 40 of citric acid or vinegared tea was mixed at a ratio of 3 to 8 weight to a pH of 4 or less, thereby suppressing spoilage. The tea cake pH adjusting material 4 is used as the tea cake pH adjusting material 4 (B1), and the tea cake pH adjusting material 4 is shipped from the tea beverage factory 8 to the feed factory 9 (C1).

(Secondary preparation process)
The lees pH adjusting material 4 shipped from the tea beverage factory 8 (C1) is transported over a medium to long distance (D1) so as to arrive at the feed factory 9 within about 30 minutes to 24 hours, and the lees pH adjusting material. 4 arrived at the feed factory 9 (E1), and at the feed factory 9, beet pulp, bran, corn, mylo, barley, wheat, and cassaba, which are low-moisture feed 2, were added to 100 weight of the lees pH adjusting material 4. , Rice bran, corn gluten feed, DDGS (corn distilers grain soluble), corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or feed rice At least one of the water absorbing materials 2 of the above is mixed at a ratio of 25 to 50 weights to obtain a tea lees water content adjusting material 3 (F1), and lees or vinegared rice is added to 100 weights of the tea lees water control material 3. The palatability improving material 5 in which at least one of them is dissolved in water is mixed at a ratio of 10 to 30 weights to obtain a tea lees final preparation material 6 (G1), and the tea lees final preparation material 6 is used for 2 weeks to 1 month. It is anaerobically fermented (H1) to complete the lees fermented feed T (J1).

(Action / effect of Example 2)
According to the method for producing the fermented tea lees feed T of the present invention having the above-mentioned constitution, as shown in FIG. 2, in the primary preparation step carried out in the tea beverage factory 8, the water content is 70 to 90. %, Usually about 80% of tea lees 1 is used as tea lees pH adjusting material 4 that can withstand medium- and long-distance transportation (D1), and prevents deterioration and rotting of tea lees 1 even during transportation between factories (D1). Therefore, it is possible to maintain the high nutritional value without losing the freshness and nutritional components of the tea lees 1 until it arrives at the feed factory 9 (E1).

Then, in the secondary preparation step, the moisture absorbing material 2 is mixed with the tea lees pH adjusting material 4 to make the tea lees moisture adjusting material 3 (F1), and the palatability improving material 5 is mixed to prepare the tea lees final preparation material. After setting it to 6, (G1), it was anaerobically fermented (H1) for 2 weeks to 1 month, so the tea lees fermented feed with excellent livestock palatability while maintaining high freshness and nutritional value. T can be produced efficiently (J1).

(Related Invention 4)
The example shown in FIG. 3 is a tea lees water content adjusting material 3 having lactic acid bacteria L at a ratio of ^{10 3} to 105 per 1 g of tea lees 1 having a water content of 65% and tea. The tea lees final preparation material 6 containing the sugar raw material S in a ratio of 3 to 8% by weight with respect to 100 weight of the lees moisture control material 3 is anaerobically fermented, which is the basis of the present invention. It is a fermented tea lees feed with even greater improvements to the fermented tea lees feed.
(Related Invention 5)
As can be clearly understood from FIG. 3, the method for producing the tea lees fermented feed T of Example 3 is from the generation of high-moisture tea lees 1 to the completion of the tea lees fermented feed T at the tea beverage factory 8. The case where all the production steps are performed will be sequentially explained according to an example of the method for producing the tea lees fermented feed T of the present invention.

At the tea beverage factory 8, tea cakes 1 having a water content of 70 to 90% and usually 80% are generated (A2), and tea cakes 1 having a water content of 70 to 90% and usually 80% are dehydrated by a dehydrator. (B2), and inoculate the tea cake moisture control material 3 with lactic acid bacteria L so that the number of lactic acid bacteria L per 1 g of the tea cake moisture control material ³ is 10 ³ to 105. At the same time, the sugar raw material S of at least one of glucose and sugar was mixed at a ratio of 3 to 8% by weight with 100 weight of the tea cake moisture control material 3 to prepare the tea cake final preparation material 6 (C2), and the tea cake. The final preparation material 6 is packed in a transbag 7 and degassed, then sealed (D2) and anaerobically fermented for 2 weeks to 1 month (E2) to complete the tea cake fermented feed T (F2). ) Is a method for producing a fermented tea cake T.

(Action / effect of Example 3)
According to the method for producing the fermented tea cake T of the present invention having the above-mentioned configuration, as shown in FIG. 3, the high-moisture tea cake 1 does not need to be carried out from the tea beverage factory 8 and is dehydrated. Since the tea cake 1 having a water content of 65% by the machine prevents deterioration of quality without mixing the water absorbing material, the tea cake fermented feed T is quickly produced in the tea beverage factory 8 ( F2) can be done.

(Conclusion)
As described above, the tea lees fermented feed of the present invention and the method for producing the same can achieve the intended purpose omnipresently by its new composition, and it is easy to manufacture, and the tea lees component from the past can be obtained. In addition to improving the palatability of livestock and the shelf life of feed compared to the feed technology included, the efficiency of ingesting the nutritional components of tea cake is greatly improved, and the breeding performance and milk production performance of livestock are improved, diseases are reduced, etc. As a result, it is expected that the productivity will be improved steadily, so the tea beverage industry, which has been burdened with the disposal of large amounts of tea meal generated daily due to the production of tea beverage products, as well as the global scale. High in the feed manufacturing and sales industry, which is struggling with rising prices of imported raw materials due to climate change, and in the dairy industry, which wants to provide new feed that can effectively improve the decrease in β-carotene concentration in cattle blood. It is expected that it will be evaluated and used and spread widely.

(Tea meal fermented feed)
T Tea lees fermented feed 1 High-moisture tea lees 2 Moisture-absorbing materials (beet pulp, bran, low-moisture feed)
3 Tea cake moisture control material 4 Tea cake pH adjustment material
40 Acidic materials (citric acid, vinegar lees)
5 Preference-enhancing material (lees dissolved in water, vinegar lees) Acidic material S Sugar raw material (glucose, molasses)
6 Tea lees final preparation material 7 Sealed packaging (subdivision packaging, transformer bag)
8 Tea Beverage Factory 9 Feed Factory

(Manufacturing method of fermented tea cake feed)
(Related Invention 1)
A Process in which tea lees are generated in a tea beverage factory B Process in which tea lees are shipped from a tea beverage factory C Process in which tea lees are transported over a short distance D Process in which tea lees arrive at a feed factory E Tea lees mixed with moisture absorbing materials Process for manufacturing moisture control material F Process for manufacturing tea lees final preparation material by mixing tea lees moisture control material with palatability improving material G Process for anaerobically fermenting tea lees final preparation material H Completion of tea lees fermented feed

(Related Invention 3)
A1 Process of generating tea lees in a tea beverage factory B1 Process of mixing acidic materials with tea lees to make tea lees pH adjusting material C1 Process of shipping tea lees pH adjusting materials from a tea beverage factory D1 Medium tea lees pH adjusting materials・ Process of long-distance transportation E1 Process of receiving tea lees pH adjusting material to feed factory F1 Process of mixing water absorbing material with tea lees pH adjusting material to make tea lees moisture adjusting material G1 Improved palatability for tea lees moisture adjusting material Process of mixing materials to make final tea lees preparation material H1 Process of anaerobically fermenting tea lees final preparation materials J1 Completion of tea lees fermented feed

(Related Invention 5)
A2 Steps in which tea lees are generated in a tea beverage factory B2 Steps in which tea lees are dehydrated and used as tea lees moisture control material C2 Steps in which lactic acid bacteria and sugar raw materials are mixed with tea lees moisture control materials to make tea lees final preparation material D2 Tea Step of degassing and sealing the final preparation material of lees E2 Step of anaerobically fermenting the final preparation material of tea lees F2 Completion of fermented tea lees feed

Claims (7)

It consists of 100 weight of high-moisture lees and one or more of low-moisture feeds, and is regulated to have a water content reduction effect of 25 weight or more, which is the lower limit, and 50 weight or less, which is the upper limit. At least one of lees and lees, which is usually solid, is added to 100 weight of the tea lees water-adjusting material that maintains the anaerobic fermentation environment by being mixed with the water-absorbing material. A nutritional component derived from tea lees, which is dissolved in water, has a weight of 10 weight or more, which is the lower limit for maintaining the palatability of cattle, and has reduced the content of tea lees with respect to the total amount of fermented tea lees feed. In particular, it is a tea lees final preparation material that is a mixture of taste-enhancing materials that regulate the intake of β-carotene, catechin, etc. to be 30 weight or less, which is the limit value that does not impair efficiency, and is sealed in a sealed package for anaerobic fermentation. A fermented tea lees feed characterized by being made from lees. In a sealed package, 100 weights of high-moisture lees and low-moisture feeds such as beet pulp, fusuma, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), Consists of at least one of corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or feed rice, and has a lower limit of 25 weight as a water content reducing effect. Usually, with respect to 100 weight of the lees water control material which is made to maintain the anaerobic fermentation environment by being mixed with the water absorbing material which is the above and regulated to be 50 weight or less, which is the upper limit thereof. At least one of the solid lees or lees vinegar is dissolved in water, and the weight is 10 or more, which is the lower limit for maintaining the palatability of cattle, and the lees is the total amount of the fermented tea lees. It consists of a mixture of lees-derived nutrients, especially β-carotene, catechin, and other taste-enhancing materials that are regulated to be below the limit of 30 weight , which does not impair efficiency. A fermented tea lees feed characterized by being used as a final preparation material for tea lees, sealed in a sealed package, and anaerobically fermented. A water-absorbing material consisting of one or more types of low-moisture feed is mixed with 100 weight of tea lees having a water content of 70 to 90% at a ratio of 25 to 50 weight to adjust the water content of the tea lees. Then, 10 to 30 weights of a palatability-enhancing material in which at least one of lees and lees is dissolved in water is mixed with 100 weights of the tea lees moisture control material to prepare a tea lees final preparation material. The method for producing a fermented lees feed according to claim 1 or 2, wherein the lees final preparation material is anaerobically fermented for about 2 weeks. For 100 weight of tea lees with a water content of 70 to 90%, low-moisture feeds such as beet pulp, fusuma, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, and DDGS (corn dystilers grain soluble). ), Corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or at least one of feed rice, 25-50 weights 10 to 30 weights of a palatability-enhancing material in which at least one of lees and vinegared lees is dissolved in water with respect to 100 weights of the tea lees water content control material. The tea according to claim 1 or 2, wherein the lees final preparation material is mixed and anaerobically fermented under anaerobic conditions for 2 weeks to 1 month. Method for producing lees fermented feed. Tea lees with a water content of 70 to 90% are generated at a tea beverage factory, tea lees are shipped from the tea beverage factory, arrived at the feed factory after short-distance transportation, and the water content is 70 to 90 at the feed factory. For 100 weight of% tea lees, low-moisture feeds such as beet pulp, fusuma, corn, mylo, barley, wheat, cassava, rice bran, corn gluten feed, DDGS (corn dystilers grain soluble), corn gluten meal, At least one of soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or feed rice is mixed in a proportion of 25 to 50 weights . As a tea lees moisture control material, a palatability-enhancing material in which at least one of lees and vinegar lees is dissolved in water is mixed at a ratio of 10 to 30 weights with respect to 100 weight of the tea lees moisture control material. The method for producing a fermented tea lees feed according to any one of claims 1 and 2, wherein the final preparation material for lees is anaerobically fermented for 2 weeks to 1 month. It consists of a tea lees pH adjusting material containing 3 to 8 weights of an acidic material with respect to 100 weights of high water lees, and one or more kinds of low water feeds, and has a lower limit as a water content reducing action. For 100 weight of lees water control material that maintains an anaerobic fermentation environment by mixing with a water absorption material regulated to be 25 weight or more and 50 weight or less, which is the upper limit thereof. , Normally, at least one of solid lees or lees is dissolved in water, and the weight is 10 or more, which is the lower limit for maintaining the palatability of cattle, and the total amount of fermented tea lees. The content of tea lees is reduced, and the intake of nutritional components derived from tea lees, especially β-carotene and catechin, is mixed with the taste-enhancing material regulated to be 30 % or less, which is the limit value that does not deteriorate the efficiency. A fermented tea lees feed that is used as a final preparation material for lees and is sealed in a sealed package and anaerobically fermented. At a tea beverage factory, tea lees with a water content of 70 to 90% are generated, and for 100 weight of tea lees with a water content of 70 to 90%, at least one of citric acid and vinegar lees is used as an acidic material. The lees pH adjustment material is mixed at a ratio of 3 to 8 weights to make the lees pH 4 or less. Is received at the feed factory, and for 100 weight of lees pH adjustment material, low-moisture feeds such as beet pulp, bran, corn, mylo, barley, wheat, cassaba, rice bran, corn gluten feed, and DDGS (corn dystilers) (Grain soluble), corn gluten meal, soybean lees, rapeseed lees, fish flour, calcium carbonate, cottonseed, hay cubes (coarse), paprika extract or at least one of feed rice, 25 or more Mix at a ratio of 50% to make a lees moisture control material, and for 100 weight of the lees moisture control material, 10 to 30 taste-enhancing materials in which at least one of lees and vinegar lees is dissolved in water. The fermented lees feed according to claim 6, which comprises a secondary preparation step of anaerobically fermenting the final lees preparation material for 2 weeks to 1 month by mixing them in a weight ratio to obtain a lees final preparation material. Manufacturing method.

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