KR101954493B1 - Device and method for feed manufacture using fowls products - Google Patents

Abstract

The present invention relates to an apparatus and a method for producing a fermented feed in which fermentation is slowed and fermentation proceeds slowly at a low temperature without adding additional fermenting bacteria to the fermented feed, A method for producing a fermented feed comprising bonsai, comprising the steps of: (A) aging the fibrous material; (B) mixing the protein material, the fibrous material and the sugar material to produce a mixed material; (C) sealing the mixed material of the step (B) with a sealing member; (D) fermenting the sealed mixed material at a low temperature, and a large amount of fermented feed can be purchased from the livestock farm, thereby reducing the distribution ratio.

Description

TECHNICAL FIELD [0001] The present invention relates to a fermented feed manufacturing apparatus,

The present invention relates to an apparatus and a method for producing a fermented feed produced using a protein material, a fibrous material, and a sugar bran material. More particularly, the present invention relates to a fermented feed material fermentation method, The present invention relates to a fermented feed manufacturing apparatus and a fermented feed producing method.

Generally, to feed livestock such as cattle or pigs, the cattle are supplied with the formulated feed so that various nutrients are contained in a balanced manner.

Here, feeds supplied to livestock can be classified into forage, protein feed, lipid feed, and fiber feed according to nutrition and main ingredient, and can be classified into compound feed or fermented feed according to processing and manufacturing methods.

And rumpling ruminants, which have four stomachs, must be fed in appropriate ratios to meet the nutrient requirements, so that the total ration of TMR (Total Mixed), which consists of rice straw, compound feed, fermented feed, Ration) feeds.

Further, in the preparation of the fermented feed constituting the TMR feed, the combination ratio of the materials and materials used for improving the digestion efficiency of the ruminant has been continuously studied.

For example, Korean Patent Registration No. 10-1296837 of the prior art discloses that the citrus peel and hay molasses are used to agitate and brew beer byproducts, and thereby the pharmacological properties of the citrus peel and the living characteristics of the live beans in the beef by- A technique for producing a feed by recycling yeast and an alcohol component has been disclosed.

However, the yeast input fermentation method applied in the prior art has an advantage that the time required for fermentation is shortened, but after a certain period of time, the fermentation of acetic acid occurs and the pH of the feed is rapidly lowered, making it unsuitable for use as a feed. That is, the conventional fermented feed has a short storage period.

Therefore, there is a problem that the distribution ratio is increased because the fermented feed should be frequently purchased in small quantities in the livestock farm.

In addition, there is a problem in that malodor occurs due to ammonia nitrogen produced by fermentation of proteins in the fermentation process of the fermented feed according to the prior art, thereby deteriorating the working environment.

Korean Patent No. 10-1296837

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a fermented feed production method in which fermentation proceeds slowly at a low temperature without adding yeast, Apparatus, and method.

It is another object of the present invention to provide an apparatus and a method for manufacturing a fermented feed in which a fermented feed can be purchased in large quantities in a livestock farm, thereby reducing the distribution ratio.

The present invention also provides an apparatus and a method for manufacturing a fermented feed that can prevent odors generated in a fermentation process because the protein is fermented and the produced ammonia nitrogen is reduced using the almond husks.

The present invention also provides an apparatus and a method for producing fermented feeds that provide nutrients necessary for ruminants using fiber, vegetable protein, almond husks having high fat content and high economic efficiency.

According to an aspect of the present invention, there is provided a method of preparing a fermented feed comprising a protein material, a fiber material, and a sugar material, the method comprising the steps of: (A) ; (B) mixing the protein material, the fibrous material and the sugar material to produce a mixed material; (C) sealing the mixed material of the step (B) with a sealing member; (D) low temperature fermentation of the sealed mixed material.

The fermentation may be lactic acid fermentation by a natural fermentation method.

In addition, the protein material of step (B) may be ground to a particle size for raw material processing, pasteurized at a temperature of 60 캜 or higher, and wet processed and mixed.

At this time, the wetting treatment of the protein material may be performed by adding water so that the water content becomes 40% to 80%.

On the other hand, the sealing process time of the step (C) may be limited so that the temperature after sealing of the mixed material is maintained at 40 ° C or higher.

The fermentation in the step (D) may be a low temperature fermentation in which a temperature of 0 ° C to 25 ° C is maintained.

On the other hand, the protein material of the step (B) may be a beer bag.

The fibrous material of the step (A) may be an almond skin crushed to a particle size for processing raw materials.

Further, the sugar material of the step (B) may be a mixture of molasses and malt.

And the mixed material in the step (B) may be mixed at a ratio of 78 to 92% by weight of brewers, 5 to 15% by weight of almond husk, 2 to 4% by weight of molasses and 1 to 3% by weight of maltose.

The present invention also provides a device for producing a fermented feed comprising a protein material, a fibrous material, and a sugar material, wherein the mixing device mixes the protein material, the fibrous material and the sugar material to form a mixed material; A sealing device for receiving a mixed material from the mixing device and having a charging port and an discharging port formed at both ends thereof so as to perform charging and discharging of the mixed material and having a sealing member at a lower portion of the discharging port to seal the mixed material; And a fermentation maturing section for providing a low temperature fermentation condition so as to spontaneously ferment the mixed material sealed from the sealing device.

Here, the fermentation may be lactic acid fermentation by a natural fermentation method.

The protein material may be pulverized to a particle size for raw material processing, pasteurized at a temperature of 60 캜 or higher, and treated and mixed in a wet state.

The wetting treatment of the protein material may be performed by adding water so that the water content becomes 40% to 80%.

On the other hand, the sealing process time of the sealing device can be limited so that the temperature after sealing of the mixed material is maintained at 40 DEG C or higher.

And the fermentation aging part may cause the sealed mixed material to maintain a temperature of 0 ° C to 25 ° C.

On the other hand, the protein material may be a beer bag.

The fibrous material may be an almond shell crushed to a particle size for raw material processing.

Further, the sugar material may be a mixture of molasses and malt.

On the other hand, the mixing device may be mixed at a ratio of 78 to 92% by weight of beer, 5 to 15% by weight of almond husk, 2 to 4% by weight of molasses and 1 to 3% by weight of malt.

The present invention also relates to a method of producing a fiber material, comprising: a reservoir for providing aeration and aging conditions for aging the fibrous material; A pulverizing device for pulverizing the protein material or the fibrous material to a particle size for raw material processing; A conveying device for conveying the pulverized protein material or fibrous material from the pulverizing device to the mixing device; And a delivery device for delivering the mixed material mixed from the mixing device to the sealing device.

The following effects can be expected in the fermented feed manufacturing apparatus and method according to the present invention as described above.

That is, according to the present invention, the feed is naturally fermented at a low temperature without adding any yeast, and the fermentation proceeds slowly, thereby increasing the period of use of the feed.

In addition, the present invention is capable of purchasing a large amount of fermented feed in a livestock farm, thereby reducing the distribution ratio.

In addition, since the protein is fermented and the produced ammonia nitrogen is reduced by using the almond shell, it is possible to prevent odors generated in the fermentation process.

The present invention also provides nutrition for ruminants using fiber, vegetable protein, almond husks having a high fat content and high economic efficiency.

Further, the present invention has the effect of enhancing the palatability of the feed by adding flavor and improving the texture of the feed as the feed is fermented.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an exemplary diagram showing a reaction process of alcohol fermentation. FIG.
Fig. 2 is an example showing the fermentation process of glucose. Fig.
Fig. 3 is an example showing the reaction process of lactic acid fermentation. Fig.
4 is a graph showing the effect of the fermentation temperature on the alcohol content in performing alcohol fermentation.
FIG. 5 is a table showing changes in concentration of odorous substances on alumina endodose spray on livestock by-products. FIG.
6 is a table showing changes in concentration of odorous substances according to the sprayed product on the livestock by-product.
7 is an imaging view showing the structure of almonds;
FIG. 8 is a configuration diagram showing a configuration of a fermented feed producing apparatus according to a specific embodiment of the present invention. FIG.
9 is a flowchart showing a fermented feed manufacturing method according to the present invention.
Fig. 10 is an image of a pulverized beer gum according to the present invention. Fig.

Hereinafter, an apparatus and method for manufacturing a fermented feed according to a specific embodiment of the present invention will be described with reference to the accompanying drawings.

First, prior to describing an apparatus and a method for manufacturing a fermented feed according to a specific embodiment of the present invention, the fermentation will be described.

The fermentation refers to a phenomenon in which organic substances are decomposed by the action of microorganisms such as fungi, bacteria and yeast to synthesize new components. In order for the fermentation to take place, conditions such as the strain required for fermentation and the food, temperature, Should be right.

Depending on the kind of microorganism and the material of the product, the kinds of the fermented product are varied. As a result of the complicated reaction, ingredients that are not contained in the raw material are produced, and nutritive value, taste and storage property are improved.

Specifically, these fermented products have the effect of reducing the time required for digestion and increasing the rate of beneficial absorption of nutrients.

In addition, the organic acid produced by fermentation has an effect of enhancing the taste of the product, maintaining homeostasis of intestinal microorganisms, and effecting a regulating action to suppress the growth of harmful bacteria.

The method of making the fermented product can be divided into the yeast input fermentation method and the natural fermentation method depending on the input of the strain.

Firstly, the yeast input fermentation method satisfies conditions such as feeding, temperature, humidity and acidity of the strain necessary for fermentation, and then the yeast as a strain is externally introduced.

Here, the yeast is a spherical or egg-shaped single cell microorganism having a size of about 4 to 8 mu. The yeast is fermented as an enzyme and converted into alcohol. When the yeast is fermented, the fermentation time is reduced.

On the other hand, the natural fermentation method meets conditions such as the strain required for fermentation, food, temperature, humidity and acidity of the strain, and ages at a low temperature for a long time. In this case, as the fermentation proceeds for a long time, various beneficial substances such as lactic acid bacteria are produced and the digestibility is increased because the sugar and starch are decomposed.

Meanwhile, the fermented product may be classified into a product fermented by alcohol fermentation and a product fermented by lactic acid fermentation depending on the type of strain.

First, the alcohol fermentation is a method in which the yeast is added to ferment, which is a representative example of the yeast input fermentation method.

The alcohol fermentation is also referred to as alcohol fermentation, and is an anaerobic fermentation of carbohydrates by microorganisms. It refers to the final production of ethanol and carbon dioxide in sugars or polysaccharides.

로 나타날 수 있다.At this time, as shown in FIG. 1,

.

In addition, as shown in FIG. 2, alcohol fermentation occurs and ethanol produced may cause fermentation of acetic acid. The fermentation of acetic acid is also referred to as oxidative fermentation because oxygen is used, and acetic acid is produced by alcohol fermentation Oxidizing ethanol to acetic acid.

Next, the lactic acid fermentation is a typical example of the natural fermentation method. The lactic acid fermentation is also referred to as lactic acid fermentation and lactic fermentation, and refers to fermentation to produce lactic acid by anaerobic digestion of sugar.

Specifically, the lactic acid fermentation refers to that lactic acid bacteria decompose glucose to form lactic acid in the absence of oxygen. That is, as shown in FIG. 2, when glucose acts as pyruvic acid through the corresponding action, pyruvic acid receives hydrogen from NADH and is reduced to lactic acid as shown in FIG. 3. When one glucose molecule becomes two molecules of pyruvic acid , Two molecules of ATP are produced.

로 나타날 수 있다.At this time, as shown in FIG. 3,

.

The conventional fermented feed is produced by the yeast input fermentation method, and the conventional fermented feed using the beer is also produced by the yeast injection method.

In this case, as shown in FIG. 4, the yeast input fermentation method (alcohol fermentation) undergoes a high-temperature fermentation process because fermentation occurs at a temperature higher than 30 ° C.

In addition, there is a disadvantage in that the content of ammonia is increased due to alcohol fermentation process and production of metabolic intermediates by protein metabolism of microorganisms in the rumen of ruminant fed the fermented feed using the alcohol fermentation method.

Accordingly, in the present invention, an apparatus and a method for producing a fermented feed using the natural fermentation method (lactic acid fermentation) will be described.

First, a fermented feed according to a specific embodiment of the present invention comprises a protein material, a fibrous material, and a sugar bran material, wherein the protein material may be composed of brewing beverage, the fibrous material may be composed of almond husk, The ash may be composed of molasses and malt.

Specifically, the protein material serves to supply protein and energy to the ruminant.

At this time, the beer liquor used as the protein material of the present invention is a mainstream by-product obtained by removing starch and sugar from barley, and it contains a high content of about 27% of protein and can supply a large amount of protein and energy to the material cost.

Next, the fibrous material improves the ruminant mobility of ruminants and improves the digestive function, as is known.

Ruminus is an animal with a very large ruminant mobility, and recently rubella activity has been lowered due to the intake of protein-based compound feed, resulting in abnormal function of the animal. To prevent this, the fibrous material .

At this time, the almond husk applied to the fibrous material according to the present invention contains a high content of fibers relative to cost.

Specifically, the almond husk refers to the inner skin of the almond fruit. Specifically, the almond fruit is composed of hard almond husk and soft almond husked almonds, as shown in FIG.

Here, the almond husk is hard to use as a feed and is not suitable. Since the almond has a high content of vegetable protein and fat, but is used for food, it is not economical for a feed. Therefore, the almond is not used for food in the present invention, This almond husk, which has a high content of vegetable protein and fat, is used as a material for the fermented feed.

The almond skins also function to remove odors generated during the protein fermentation process.

That is, the protein decomposes in the order of amino acid and ammonia in the fermentation process, wherein ammonia causes malodor.

Thus, odor can be prevented by using almond husks having a high bonding ratio with ammonia nitrogen.

Here, the fact that the binding rate of the almond inner skin with the ammonia nitrogen is high can be confirmed from the table showing the change in the concentration of the odorous substance on the almond endodose spray on the livestock by-product shown in FIG.

In the table shown in FIG. 5, when the almond endothelium was sprayed on the livestock by-products, it was confirmed that 40% of the phenols, 40% of the indoles, 10% of the isomeric fatty acids and 33% of the ammonia nitrogen were decreased .

In addition, it can be seen from the table shown in FIG. 6 that the almond husk has a higher bonding ratio with the ammonia nitrogen as compared with other odor control substances.

6 is a table showing changes in concentration of odorous substances according to the sprayed product on the livestock by-product.

As shown in FIG. 6, when the peanut shell, golden fiber and almond endothelium were sprayed on the livestock by-product, phenol and indole concentrations were most decreased when the golden fiber and almond endothelium were sprayed, And ammonia nitrogen concentration were the most decreased when almond endothelium was sprayed.

That is, the almond husk has a high bonding ratio with ammonia nitrogen as compared with other sprayed materials, so that it has an excellent effect of preventing bad odors and also has a cheap raw material cost.

On the other hand, the sugar material is used as a nutrient for fermentation of a microorganism performing the fermentation process of the feed. In the present invention, molasses and malt are used as the sugar bran.

At this time, the molasses is a by-product produced in the process of making sugar, and has a high content of sugar and various nutrients and minerals (potassium, calcium, magnesium, iron, copper, zinc, etc.).

In addition, the molasses promotes the growth of beneficial bacteria in the intestines of ruminants, thereby suppressing the growth of harmful bacteria and reducing the generation of noxious gases.

The malt powder refers to dried malt made by germinating wheat or barley, and contains sugar, and is used for feeding microorganisms such as molasses.

Hereinafter, the constitution of an apparatus for producing a fermented feed according to an embodiment in which bean jam, almond husk, molasses and malt sprouts are applied as the protein material, the fibrous material and the sugar bran material will be described.

8 is a configuration diagram showing a configuration of a fermented feed producing apparatus according to a specific embodiment of the present invention.

8, a fermented feed manufacturing apparatus according to a specific embodiment of the present invention includes a storage 100, a pulverizer 200, a transfer device 300, a mixing device 400, a delivery device 500, A sealing device 600 and a fermentation ripening section 700.

First, the reservoir 100 refers to a space for storing the almond husks necessary for manufacturing the fermented feed according to a specific embodiment of the present invention.

And the grinding apparatus 200 for crushing the bark of the beer or the almond husk to a grain size for making feed.

Here, the pulverizing apparatus 200 may be formed in various forms applicable to the prior art.

And the conveying device 300 for conveying the almond husk or the bean curd crushed from the crushing device 200 to the mixing device 400. The conveying device 300 may be composed of a conveyor belt, have.

Specifically, the transfer device 300 is installed to have a slope rising from the crushing device 200 to the mixing device 400, and is connected to the upper end of the mixing device 400, Be able to put the beer brew.

In addition, the mixing device 400 is provided for evenly mixing the crushed almond husk, beer, molasses, and malt in the crusher 200.

In the mixing apparatus 400, the brewed bean is 78 to 92% by weight, the almond bark is 5 to 15% by weight, the molasses is 2 to 4% by weight, the malt beverage is 1 to 3% by weight ≪ / RTI >

On the other hand, according to the experiment results of the odor reduction efficiency shown in FIG. 5 and FIG. 6, it was determined that the amount of the almond skin to be charged was optimized at 8 to 9 wt% with respect to the weight of the brewing beverage.

Accordingly, the preferred mixing ratio of the fermented feed according to the present invention is 85% by weight, the almond husk is 10% by weight, and the molasses is 3% by weight in consideration of the amount of protein material, fiber material, %, And the malt content is calculated at a ratio of 2% by weight.

At this time, the brewer has a water content of about 80% and is mixed at a high temperature of 60 ° C or higher. When the brewer is mixed with the crushed almond husk, molasses and malt powder, the temperature of the mixed materials is maintained at 40 ° C or higher .

This is to remove the crushed almond husks, molasses and germs in the malt sprouts and to sterilize the mixed materials at the beginning of the fermentation of the brewed beans.

And controlling the water content of the beer is to provide an appropriate humidity of fermentation in the fermentation process.

The brewers 200 may be heated by a heating wire at the lower end of the grinding apparatus 200 and may be heated between the grinding apparatus 200 and the feed apparatus 300 or at the outlet of the grinding apparatus 200 A wet processor may be provided to treat the beer grit in a wet state.

Meanwhile, the transfer device 500 is provided to transfer the mixed materials discharged from the mixing device 400 to the sealing device 600.

At this time, the transfer device 500 may be constituted by a conveyor belt or the like as the transfer device 300, and is installed to have a slope rising from the mixing device 400 to the sealing device 600, And may transfer the mixed materials to the top of the sealing device 600.

The sealing device 600 is a device for sealing the mixed materials. For this purpose, the sealing device 600 may be formed in a tapered shape that narrows from the inlet to the outlet.

Specifically, the sealing apparatus 600 disposes a sealing member at a lower portion thereof, and seats the mixed materials discharged from the outlet portion into the sealing member. At this time, the sealing member may be made of a polyethylene material.

Thereafter, the sealing member sealed with the mixed materials is stored in the fermentation fermentation unit 700 and fermented.

Here, the temperature of the fermentation ripening part 700 is maintained at 25 ° C or lower, so that the sealed materials are fermented for a long period of time at a low temperature.

At this time, even when the aging period is prolonged, the above-mentioned mixed materials prevent the abnormal fermentation by the germs in the intestines of the mammals, so that a lot of lactic acid bacteria used as the enteric agent are produced, and the digestion efficiency of the livestock consuming the fermented feed is There is an effect to increase.

As can be seen, the feeds produced by the natural fermentation method applied to the present invention slowly ferment and can be stored for a long period of time. As a result, the fermented feed can be purchased in a livestock farm, .

Hereinafter, a fermented feed manufacturing method according to the present invention will be described in detail with reference to FIG.

FIG. 9 is a flowchart showing a fermented feed manufacturing method according to the present invention.

As shown in FIG. 9, the fermented feed manufacturing method according to the present invention starts with grinding and aging the almond skin (S100).

Here, the almond husk is crushed in the crushing apparatus 200 and then used in the storage room 100, which is a breathable pit, for 3 days or longer.

Then, the brewer is pulverized in the grinding apparatus 200 (S200), and then transferred to the mixing apparatus 400 through the transferring apparatus 300.

At this time, the brewer may be pulverized as shown in FIG. 8 to adjust the particle size.

Then, the brewer's milk, almond husks, molasses, malt powder and the like are put into the mixing device 400 and mixed (S300).

Specifically, in the description of the mixing apparatus 400, as described above, the beer brew is 78 to 92% by weight, the almond husk is 5 to 15% by weight, the molasses is 2 to 4% by weight, The maltose may be mixed in a proportion of 1 to 3% by weight.

At this time, the brewer has a water content of about 80% and is mixed at a high temperature of 60 ° C or higher. When the brewer is mixed with the crushed almond husk, molasses and malt powder, the temperature of the mixed materials is maintained at 40 ° C or higher .

After mixing the brewed beans, almond husks, molasses, malt extract, etc., the beverage is moved to the sealing device 600 through the delivery device 500 and sealed with the sealing material (S400).

Thereafter, the sealed mixed materials are fermented at low temperature in the fermentation aging unit 700 (S500).

At this time, the temperature of the fermentation ripening part 700 is maintained at 25 ° C or below, so that the sealed materials are fermented at a low temperature for a long period of time, as described above.

It will be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the invention as defined in the appended claims. It is self-evident.

The present invention relates to an apparatus and a method for producing a fermented feed produced using a protein material, a fibrous material, and a sugar bran material. More particularly, the present invention relates to a fermented feed material fermentation method, The present invention relates to a fermented feed manufacturing apparatus and method in which the period of use of feed is increased, and fermentation proceeds slowly by naturally fermenting the feed at a low temperature without adding a separate yeast, thereby increasing the period of use of the feed.

100: storage tank 200: crushing device
300: Feeding device 400: Mixing device
500: transmitting device 600: sealing device
700: fermentation ripening part

Claims (21)

A method for producing a fermented feed comprising a protein material, a fibrous material, and a sugar bran material,
(A) milling the fibrous material and aging it in a shade of shade;
(B) mixing the aged fibrous material with the protein material and the sugar material to produce a mixed material;
(C) sealing the mixed material of the step (B) with a sealing member; And
(D) low temperature fermentation of the sealed mixture material:
The fibrous material of the step (A)
The almond husk formed between the almond flesh and the almond husk is ground to a particle size for raw material processing;
The protein material of the step (B)
A brewer which has been pulverized to a particle size for raw material processing by a pulverizer, pasteurized and wet processed;
The wetting treatment of the protein material may include,
Water is added so that the water content becomes 40% to 80%;
The sugar material of the step (B)
A mixture of molasses and malt extract;
The sealing step of the step (C)
Maintaining the temperature of the mixed material at 40 占 폚 to 60 占 폚 after sealing so that the bacteria in the mixed material are sterilized;
The fermentation in the step (D)
0 > C to 25 < 0 >C;
The mixing material of the step (B)
78 to 92% by weight of brewers, 5 to 15% by weight of almond husks, 2 to 4% by weight of molasses and 1 to 3% by weight of malt extracts;
Wherein the grinding apparatus is provided with a heating wire for heating the brewing bean as the protein material at the lower end and a wet processing apparatus for wetting the brewing beverage at the outlet side,
The sealing step of the step (C)
And a discharge port and a discharge port are formed at both ends so that the mixed material is introduced and discharged. The discharge port and the discharge port are formed in a tapered shape that narrows from the discharge port to the discharge port, Characterized in that the method is carried out by a sealing device comprising a sealing material of polyethylene material to seal the mixed material.
The method according to claim 1,
The above-
Wherein lactic acid fermentation is carried out by a natural fermentation method.
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