JPS5910783B2 - Method for producing feed for cultured fish using fermentation method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing feed for cultured fish from fish residue by a fermentation method.

Marine protein sources (fish and shellfish, etc.) are on the decline due to overfishing and changes in the marine environment.Furthermore, due to economic conditions such as deep-sea fishing due to fuel shortages and political fishing restrictions, it is becoming increasingly difficult to produce marine protein by cultivating fish. The need to secure resources is increasing day by day.

On the other hand, protein feed for fish is required for fish farming, and these are generally expensive. Live bait is used, which is not only expensive, but also has a limited supply. There are calls for the provision of fish feed.

The present invention not only satisfactorily meets these demands, but also eliminates fish residue, which is a domestic waste with a low commercial value, which has previously been a cause of pollution, and which could only be used as fertilizer. The idea is to use it effectively as a raw material, which can then be used to manufacture a product called feed for farmed fish, which will also contribute to pollution prevention.

The method of the present invention involves treating fish residue with hot steam at 150°C to 180°C, degreasing it under pressure, and pre-cultivating filamentous fungi, yeast, and bacteria separately. Add the mixture of bran and bran to the fish residue obtained by defatting, mix well, and carry out two-stage fermentation, i.e., as the first stage, aerate and stir at a temperature of about 30°C. The second stage is aeration and agitation culture at a temperature of about 40°C, and the obtained product is dried by aerating warm air at 60°C to 80°C to an extent that the moisture content is about 10%. The idea is to crush the material to obtain feed for aquaculture fish that has a low peroxide value and is suitable for the growth of fish.

The aquaculture fish feed provided by the method of the present invention has low peroxide value and TBA value, high nutritional value,
It is well digested and absorbed within the fish body, has high feed efficiency, and is non-toxic.It is distinguished by its excellent storage stability.

The fish residue referred to in the present invention includes anything commonly referred to as fish residue, but generally includes fish residue discarded during the production of kamaboko, chikuwa, etc. at a seafood processing product factory, and fish residue discarded at a fish market, etc. It broadly refers to fish body waste such as fish pits, fins, and tails that are sometimes produced, as well as small fish.

Such fish residue is heat-treated, for example, by a heat treatment means using hot steam, such as an autoclave, in order to coagulate the protein and solidify the tissue, as well as to sterilize it.

The heat treatment at this time is sufficient to sterilize the fish residue tissue, liberate the fat in the tissue, and solidify the fake tissue to the extent that it can be mechanically squeezed out.
Heat at 50°C to 180°C for 25 to 45 minutes, preferably about 3
This is done by holding for 0 minutes.

From this point of view, the form of fish residue when subjected to heat treatment is
Of course, it is fine to leave it in its original form, but in order to make the heat treatment more effective, it is desirable that it be crushed as finely as possible.

The fish residue tissue heat-treated as described above is subjected to pressure treatment for the purpose of removing fat therefrom.

This pressure treatment removes the fat liberated in the fish residue tissue during the heat treatment, and also allows a certain amount of water, i.e. 30 to 50% water, to remain in the tissue for subsequent processing. 1-4 kg/cIr due to necessity
The squeezing process is carried out under a pressure of I2 by, for example, a known hydraulic method.

With this pressure treatment, complete defatting cannot be achieved and some fat remains in the tissue, but the amount is reduced by the subsequent fermentation treatment, and even if it remains, it may lead to deterioration of the tissue later. However, it is advantageous to leave such a large amount of fat in the product because it will instead add fat to the final product.

The thus pressure-treated fish residue tissue is subjected to fermentation.

For this fermentation, microorganisms that are known and can be easily handled are used.

A representative example of such microorganisms is the filamentous fungal microorganism Aspergillus niger.
erATCC6275), Aspergillus cytoi (
Aspergillus saitoi IFO
6 6 7 0), Rhizopus oryzae (Rhi
zopus oryzae IF 04706), as a yeast, Candida vararipolitii (Can
dida paralipolytica C B S
6303),? Calomyces cerevisiae (Sa
ccharomyces cerevisiae C
As a bacterial microorganism, Bacillus subti')
lls AT C 6 0 5 1).

Fermentation of the pressure-treated fish residue tissue using these microorganisms is carried out in the presence of at least one type of each of the filamentous fungal microorganisms, yeast, and bacterial microorganisms.

Each of the three types of microorganisms is used after being precultured in a known specific culture medium.

That is, for preculture of filamentous microorganisms and yeast, M
Shake and culture in Y medium (polypeptone, yeast extract, malt extract, glucose, water).

Filamentous microorganisms can be used without pre-cultivation.

For preliminary culture of bacterial microorganisms, shaking culture is performed in a broth medium (meat extract, polypeptone, yeast extract, Nac 1', water).

The three types of microorganisms thus individually precultured are sterilized (for example, by known means such as autoclaving).

) of rice or wheat bran and bran, or a 1=1 mixture of both.

The amount of the microorganisms mixed in at that time is 1 g of the rice or wheat bran and bran, or a mixture of both.
~2 x 10' ce for filamentous microorganisms
lls*For yeast~l X l O'cells
And for the bacterial microorganism (Bacillus subtilis) it should be ~I XI O' cells.

The reason why one of rice or wheat bran and bran, or a mixture of both, is used here is as follows.

In other words, the composition of fish residue is water (30-50% water,
) Crude protein (25-35%), crude fat (3-5%) and ingredients (10-20%), and contains almost no sugar (therefore, fish residue itself is not necessary for microorganisms to grow). Without a suitable carbon source, microorganisms cannot grow.

Therefore, the main reason is to use it as a carbon source.

Another reason is that the contamination of rice or wheat bran and bran provides favorable gaps for the aerated culture of microorganisms in the airtight tissue of the fish residue, and as a result, the fish residue tissue can be subjected to widespread fermentation. There is also.

Another reason for using rice or wheat bran is that it is a complex system containing various amino acids, vegetable oils and fats, ash, vitamins, etc. in addition to sugar, and it also provides the conditions for the growth of microorganisms. There is one.

Of course, it is possible to use various sugars that are used in ordinary microbial fermentation as the carbon source, but in that case, the airtight structure of the fish residue cannot be sufficiently fermented, and the sugar content of the final product may be reduced. It has the disadvantage that it has a high content, making it unsuitable as fish feed.

The rice or wheat bran and bran used in the present invention may be commercially available products, but they can also be used after being further pulverized.

These rice or wheat bran and bran can be mixed into fish residue as they are, but the bran and bran usually contain a certain amount of fat, and excessive fat content can cause functional problems in fish. Since there is a risk of this occurring, it is desirable to degrease them using normal degreasing means before use.

The amount of the 1:1 mixture of rice or wheat bran and/or bran used is 1 to 15 parts by weight, preferably 3 to 8 parts by weight, based on the fish residue. be.

The reason why the three types of microorganisms, filamentous fungi, yeast, and bacteria mentioned above are used to ferment fish residue in the present invention is as follows.

If left as is, fish residues produce lipid peroxides that are toxic to fish organisms and emit a foul odor, so they cannot be used as feed for farmed fish. Feed for farmed fish cannot be fed unless it is processed to satisfy conditions such as edibility of fish, adaptability to fish living organisms, and storage stability. Regarding the material, no attempt has been made to use it as feed for farmed fish.

Therefore, in order to make fish residues viable as feed for farmed fish, it is necessary to suppress the oxidative polymerization of lipids in fish residues, and in particular to prevent the formation of lipid peroxides, which are toxic to living organisms. In addition to converting bad odors into aromas, it is necessary to break down proteins into amino acids and lipids into free fatty acids.

From this point of view, the inventor of the present invention repeatedly conducted experiments using various microorganisms, and as a result, arrived at a fermentation method using the three types of microorganisms mentioned above.

By the way, filamentous fungal microorganisms are used because they have the ability to aerobically decompose the lipids in fish residues and to directly assimilate the aforementioned rice or wheat bran and bran. It is used because it has the ability to decompose the lipids of fish residue, convert the bad odor into aroma, and accumulate vitamins among other things. It is used because it has the effect of aiding the growth of fish and also improving the digestion and absorption of the feed product in the fish body.

The reason why the three types of microorganisms mentioned above are allowed to coexist for fermentation is that, as can be understood from the experimental results described later, the requirement that the peroxide value must be low in order to be used as fish feed is first of all satisfied. This is the reason.

Other reasons include the fact that it takes a long time to ferment each microorganism individually, and that fermentation needs to be completed in a short period of time since fish residue is easily deteriorated.

Now, the fermentation is carried out in two stages, and in the first stage, it is heated to 8~8℃ at 30℃.
Culture with aeration and agitation for 10 hours.

Completion of this first stage fermentation is confirmed when hyphae of filamentous microorganisms can be observed with the naked eye on the surface of the fish residue tissue.

When it gets dark, move on to the second stage. At this stage, the temperature is raised to 40°C and culture is continued with stirring for 5 to 6 hours.

The culture thus obtained is dried with hot air at 60°C to 80°C using a known hot air drying means, and when the moisture content reaches about 13% to about 10%, it is removed from the system. Grind it in a known grinder to a mesh size of 16 to 3.
It is sieved through a second sieve, and the particles at the bottom of the sieve are used as a product.

It is important to control the water content of the product to 1 to 13%, especially from the viewpoint of inhibiting the growth of microorganisms contained therein and maintaining the long-term storage stability of the product.

The product thus obtained has a granular or powdery appearance and an aroma that fish like.

Of course, the sieved particles can be used as feed for cultured fish, but for ease of handling, they can also be formed into pellets of a desired size using a known pellet soter.

Experiment Effect of each microorganism on peroxide value Crude residue from a mackerel and sardine weighing factory was put into 1L Erlenmeyer flasks fitted with cotton plugs at 1 kg/kg.
am2(121'c) Autoclaved for 15 minutes.

On the other hand, Aspergillus niger and Satsuromyces cerevisiae were individually precultured using MY medium, and Patillus subtilis was precultured using bouillon medium,
1OrrLt of each culture solution or 20rrLt of a combination of the two types of culture solution was added to the above-mentioned sterilized fish residue and mixed well.

In addition, a mixture of three types of precultured bacterial cells, defatted rice bran 251I and 2.5 g of rice bran, was mixed into the sterilized product.
This was mixed with the sterilized fish residue tissue and mixed well.

These mixtures were maintained at 30° C. with stirring for 8 hours, and then the temperature was raised to 40° C. and cultured with stirring for 6 hours.

The product thus obtained was dried by ventilation and heating with hot air at 80°C, and the drying was stopped when the moisture content became approximately 10%, and the product was ground in a mortar and then sieved through a 32-mesh sieve. The peroxide value of the sample was measured.

The table below compares its peroxide value with that of the starting fish residue.

Microorganisms Peroxide Value Experiment I l. none
1982. Satsuriromyces cerevisiae (yeast) 2193. Aspergillus ii- (jybi) 1314. Bacillus subtilis (bacteria) 1805. yeast ten mold
1156. yeast + bacteria
1907. Capi + Bacteria 110
Experiment ■ 1. none
9 2.62. yeast + mold + bacteria
From the results of 11.5 and above, it was revealed that the peroxide value was kept the lowest when fermentation was carried out with three types of microorganisms coexisting, rather than using each microorganism alone or in combination of two types.

The present invention will be explained in more detail with reference to Examples below.

Example ■ 500 ml of residue from a mackerel and sardine weighing factory was roughly crushed, heat treated in an autoclave with hot steam at 150°C to 180°C for 30 minutes to sterilize it, and then taken out and put into a hydraulic press. Pressure treatment was performed until the moisture content was reduced to 30%.

On the other hand, Asbergillus niger and P. cerevisiae were individually precultured using MY medium, and Pachylus subtilis was precultured using bouillon medium, and three types of precultured microbial cells were cultured in defatted rice bran. 12 kg of rice bran was mixed into a sterilized mixture,
This mixture was mixed with the pressure-treated fish residue tissue, and the mixture was kept at 30° C. with aeration and stirring, and after 9 hours, Aspergillus niger hyphae were observed with the naked eye.

Here, the temperature was raised to 40°C and maintained under aeration and stirring for 6 hours.

The product thus obtained was heated and dried with aeration with hot air at 70°C, and when the moisture content reached 9 to 10%, the drying was stopped and the dried product was ground in a pulverizer, and then the ground product was passed through a 32 mesh sieve. It was sieved to obtain 32 mesh particles.

The particles were then pelletized using a V-Tutter.

The resulting belet had a homogeneous shape and a dense structure, and had no bad odor and an aroma similar to rice bran.

The composition of the obtained product is compared with the composition ratio of the starting material, fish residue, as shown in the table below.

Note that in the table below and other tables below, the numbers in parentheses indicate the amount of dry matter (% by weight).

Example ■ Fish residue from fish butchering at a fish store or fish market lOO
kg was crushed and sterilized with live steam at ~180°C for 30 minutes.

This was pressed using a hydraulic method and pressure treated until the moisture content was about 50 grams.

On the other hand, Aspergillus cytoi, Satuiromyces cerevisiae, and Candeita paralipolitei were individually precultured using MY medium, and Pachylus subtilis was precultured using bouillon medium to obtain four types of precultured bacterial cells. A mixture of 3 kg of defatted rice bran and 2 g of rice bran was mixed into the sterilized material, and mixed with the pressure-treated fish residue tissue.

When this mixture was kept at 30° C. with aeration and agitation, after about 10 hours Aspergillus cytoi hyphae grew so that they could be observed with the naked eye.

Here, the temperature was raised to 40° C., and culture with aeration and stirring was performed for 6 hours.

The product obtained in this way is heated and dried with hot air at 80℃, and when the moisture content reaches around 10 cm, drying is stopped and the dried product is crushed using a pulverizer, and then passed through a 32-mesh sieve. It was sieved to obtain 32 mesh particles.

These particles were pelletized to form pellets, and the composition of the resulting product was compared with the composition of the starting material, fish residue, as shown in the table below.

Example ■ 100 kg of small fish including small horse mackerel and mackerel were crushed and heated in an autoclave with hot steam at 150°C to 180°C.
After heat-treating for 0 minutes to sterilize it, take it out and put it in a hydraulic press and pressure-treat it until the moisture content is about 50%.
Using MY medium, Rhizopus oryzae and Satuiromyces serepiciae were individually precultured, and Pachyrus spp.
Subtilis was precultured using broth medium, and this 3
The pre-cultured bacterial cells of the seeds were mixed into a sterilized mixture of 3 kg of defatted rice and 2 kg of rice bran, and mixed well with the pressure-treated fish residue tissue.

This mixture was kept at 30°C for 6 hours with aeration and agitation, and when Rhizopus oryzae mycelia became visible with the naked eye, the temperature was raised to 40°C and cultured with aeration and agitation for 16 hours.

The product thus obtained was dried by ventilation and heating with warm air at 70°C, and when the moisture content reached about 10%, the drying was stopped and the dried product was pulverized using a pulverizer.The pulverized product was passed through a 32 mesh sieve. It was divided to obtain 32 mesh particles.

The particles were pelletized using a pelleter.

The obtained peresoto has a uniform shape and a dense structure.
There was no bad odor, and it had an aroma similar to that of sJ.

The composition of the obtained product is compared with that of the starting material, fish residue, as shown in the table below.

Example ■ 200 kg of residue from a mackerel and sardine weighing factory was crushed, sterilized by treatment with live steam at 150°C - 180°C for 30 minutes, and then removed using a hydraulic press. is about 50
%.

On the other hand, Asbergillus niger, Aspergillus cytoi, and Myces cerevisiae were individually precultured using MY medium, and Patels subtilis was precultured using bouillon medium. was mixed into a sterilized mixture of 5 kg of defatted rice bran and 5 kg of rice bran, and this was mixed with the pressure-treated fish residue tissue and mixed well.

This mixture was kept at 30°C with aeration and stirring, and after 8 hours, Aspergillus niger and Aspergillus.
Cytoi hyphae were confirmed with the naked eye.

Here, the temperature was raised to 40°C and maintained under aeration and stirring for 6 hours.

The product thus obtained was dried by ventilation and heating with hot air at 70°C, and the drying was stopped when the moisture content reached about IO%.The dried product was crushed using a pulverizer, and then the pulverized product was sieved through a 32-mesh sieve. 32 mesh particles were obtained.

The particles were pelletized using a pelletizer.

The resulting beresoto had a uniform shape, a dense structure, no bad odor, and a smelt-like aroma.

The composition of the obtained product is compared with that of the starting material, fish residue, as shown in the table below.

Fish meal was used as the animal feed in the compound feed, and this is almost the same as the fish residue (starting material) in the examples.

This means that the peroxide value and TBA value of the lipids in the compound feed are high, and it contains a considerable amount of lipid peroxide.

In addition, in order to cover these disadvantages, compound feeds contain 20
It is necessary to add different types of vitamins and minerals, which is the reason for the high price.

Storage (shelf life) test 1) It depends on the storage temperature of raw bait, but at room temperature, spoilage will begin within 24 hours.

Even when frozen, the quality gradually deteriorates.

ji Be careful not to let the mixed feed get damp and store it out of direct sunlight, but mold contamination was observed after about a month at room temperature.

ii1 Example 1 Product This product was also stored with care for moisture, and when the peroxide value and TBA value were measured 6 months after production, there was almost no change.

Furthermore, there was no change in appearance even when the product was left at room temperature for a year, and there was no problem in giving it to Thailand.

Based on the above results, it is judged that the shelf life of this product is extremely excellent.

Breeding test:》Feed used: Product control of Examples 1 and 2.3 = 1. Mackerel 2. How to feed sardine minced food: Example product is poured into a pelleter with a diameter of 11lr.
IL, cylindrical pellets with a length of 5 mm were fed with mackerel and sardine minced meat several times a day as a control.

Measurement: Body weight was measured every two weeks, and feed effect was calculated from feed intake and weight increase.

Use: 20 sea breams weighing approximately 50 g were used in each group.

Results: As shown in the table below.

Feed efficiency is better than raw feed. It was good.

i1) Thailand breeding test (I [) Feed used: Example 1 Product control: (l) Artificial compound feed (daily manufactured) Crude protein 43.0 units Vitamins A, D3 - 1 BI Crude fat 3.5 units B21 B6, niamin sugars 30.0 Pantothenic acid, folic acid Crude ash 10.5 Contains vitamins E, K, bithione, etc. (2) Fish meat feed minced squid locust Administration method: Example products, artificial compound feeds are pellets Fish meat food was minced and divided into 3 to 6 times a day, and fed as much as the fish were fed.

Fish used: Sea bream weighing approximately 50 g was used.

Result 2: As shown below.

This product can be used as artificial compound feed and fish feed. Feed efficiency was high and good.

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Claims (1)

[Claims] 1 After heat sterilizing the fish residue, it is defatted, and filamentous microorganisms, yeast, and Bacillus subtilis are mixed therein with rice or wheat bran and bran, or a mixture of both, and cultured with aeration at 30°C. After that, aeration and agitation culture was performed again at 40℃, and the resulting culture was heated to a moisture content of 10%.
A method for producing feed for cultured fish, characterized by drying with warm air until the concentration is ~13%.