JP2590040B2 - Feed improving material and its production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION This is a feed improving material for improving the taste and the like of meat, eggs and the like. The present invention relates to a feed additive capable of realizing less high-quality meat, eggs and the like, and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Recently, livestock products such as meat, eggs, and milk include:
Complaints such as unpleasant taste due to too light taste and lack of richness, or too strong animal odor, immediate decrease in freshness, high cholesterol value, etc. are not endless. This is thought to be due to the adverse effects of forcing breeding due to the increase in the number of heads. This is an important issue that must be resolved promptly for the livestock industry, which has been striving to stably increase the consumption of livestock products for many years.

[0003] Therefore, the present inventor of the present application has concluded that wood vinegar liquid as a smoke liquid, which is sometimes used for producing smoked products such as smoked meat and smoked fish, contributes to improvement of taste quality and storage stability. Focusing on the use of wood vinegar as an additive for livestock feed, we conducted various studies to develop the advantages of smoked products such as the umami taste and high preservability of livestock products, and as a result, completed the present invention. Was.

[0004] That is, as is well known, wood vinegar has a unique taste called smell, aroma and preservability. If these are transferred to meat, eggs and the like in the livestock of livestock, the taste quality is improved and the freshness is maintained. It was expected that the above-mentioned problems could be solved, and the idea of solving the above-mentioned problems could be obtained.

[0005] Therefore, wood vinegar liquid is adsorbed on the adsorbed substance, and the powdered product is mixed with general feed at 0.7% to 0.8% and fed to livestock.
An egg was obtained. That is, it was also found that the savory taste was transferred to meat, eggs and the like so that the umami could be clearly judged, and the umami was further increased when a glutamic acid component was further added.

[0006]

The feed improving material according to the present invention comprises wood vinegar powder, seaweed powder, and dried mugwort leaf powder, and the wood vinegar powder is obtained by impregnating a purified wood vinegar solution with an adsorbent substance and turning it into powder. In the above, the wood vinegar powder is 100 parts by weight,
15-45 parts by weight of seaweed powder, 10 of dried mugwort leaf powder
To 30 parts by weight, and the wood vinegar powder may be a powder obtained by impregnating a purified wood vinegar liquid with an adsorbent material in an amount of 20 to 30 parts by weight, and further, the purified wood vinegar liquid contains a carbonyl component, a methanol -Wood, wood tar and wood gas may be removed.

Further, the adsorbing substance is zeolite,
Perlite, vermiculite, and charcoal, and the seaweed powder may be characterized by powder such as dried kelp, dried seaweed, and dried straw.

The method for producing a feed improving material according to the present invention comprises the following steps. (A) Carbonyl component, methanol, wood tar from wood vinegar
To produce purified wood vinegar by removing water, wood gas, etc.
(B) The purified wood vinegar solution is converted to zeolite, perlite, bar
A step of impregnating an adsorbent substance such as miculite or charcoal into a powder to produce wood vinegar powder; (c) 100 to 100 parts by weight of the wood vinegar powder, 15 to 45 parts by weight of dried seaweed powder and 10 to 30 parts by weight of dried mugwort Step of adding and mixing leaf powder.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, wood vinegar powder produced by impregnating 20 to 30 parts by weight of an absorptive substance with a purified wood vinegar solution obtained by removing carbonyl components, methanol, wood tar and wood gas from the wood vinegar solution and powdering it. Of 100 to 100 parts by weight of seaweed powder such as dried kelp, dried seaweed, dried seaweed, etc. at a ratio of 15 to 45 parts by weight to prepare a feed improving material, which is added to a general feed at 0.7 to 0.
When 8% is mixed and fed to beef, pork, chicken, etc., their meat and eggs first transfer the smoked taste and the umami becomes clearer, and this umami is kelp containing glutamic acid as an active ingredient And seaweeds such as seaweed, seaweed, and straw.

[0010] As will be described later, the decrease in fat and the decrease in cholesterol, which is a kind of fatty acid, are also observed because the wood vinegar is involved in the fatty acid cycle in the body of livestock and causes an alkalinization phenomenon. As the sweetness increased, the fat became harder, and the freshness maintenance ability was also greatly improved.

[0011] By the way, the addition of seaweed transfers glutamic acid to meat, eggs and the like, thereby providing a remarkable improvement in taste quality, but also causes a problem. That is, by the addition of the dried seaweed, the tightening of the meat becomes worse and the exudation of the meat juice starts to be seen, and the yolk and the egg white also become tighter in the egg, and a phenomenon occurs in which the egg breaks and breaks, Neither of them improved the overall product value.
Therefore, the mixing ratio of the dried seaweed flour was increased or decreased to improve the quality. However, when the ratio of the dried seaweed flour is 15% by weight or less based on the wood vinegar flour, the above-described deterioration phenomenon is reduced, but the transfer of glutamic acid is also poor and the taste is reduced. Even though the umami increases, the leaching of gravy and the collapse of eggs become extremely large.

Therefore, the mixing ratio of the dried seaweed powder is 15 to
It was set to 45% by weight, and as a result of selecting natural products to prevent the quality deterioration phenomenon, an effect was found on mugwort leaves having strong astringent action, so that the dry powder was mixed. did. By mixing the dried mugwort leaf powder, phenomena such as leaching of gravy and collapse of eggs as described above could be prevented, but depending on the mixing amount, the astringent action became too strong and the growth of cows, pigs, broilers, etc. Stopped.

Therefore, in order to set the best mixing ratio of the dried mugwort leaf powder, a comparison test with the dried seaweed powder was performed. As a result, 10% by weight of dry mugwort leaf powder and 45% by weight of dry seaweed powder
It has been found that the best effect can be obtained when 30% by weight of dried mugwort leaf powder is mixed with respect to part by weight.

Therefore, 100 parts by weight of wood vinegar, 15 to 45 parts by weight of seaweed powder such as dried kelp, dried seaweed and dried straw are finally added, and 10 to 3 parts by weight of dried mugwort leaf powder.
0 parts by weight were mixed to prepare a feed improving material, and the feed improving material was mixed with a general feed at 0.7 to 0.8% and fed to livestock. The wood vinegar powder is a purified wood vinegar solution obtained by removing carbonyl components, methanol, wood tar, wood gas and other harmful components and growth inhibiting components from wood vinegar solution, and converting the wood vinegar solution into zeolite, perlite, vermiculite, charcoal, etc. 20 to 30 parts by weight of the adsorptive substance was powdered.

The meat, eggs, etc. produced by livestock grown on feed mixed with the above additives are shown in Tables 1, 2 and 3 below.
As shown in the analysis results, high quality products having very excellent taste and the like have been obtained. That is, Table 1 shows that the loin parts of the pig (A) bred by adding the feed improving material according to the present invention to the general feed at 0.8% and the pig (B) bred only by the general feed were subjected to the hygiene test method. It was originally analyzed and controlled. In (A), fat and cholesterol are reduced as compared with (B). In addition, it is found that the reducing sugar value serving as a reference for umami sharply increases in (A), and the umami is extremely improved as compared with the conventional product (B). In addition,
In the case of (A), the PH value also shows a tendency to alkalinize, indicating that the freshness maintaining property is increased. Thus, a significant improvement in meat quality can be determined numerically.

[Table 1]

Table 2 shows the results of analyzing and comparing the peach meat of poultry (C) bred by adding the feed improving material according to the present invention to the general feed at 0.8% and poultry (D) bred by the general feed alone. It is. Regarding (C), it is found that the reducing sugar value is significantly increased, the umami is increased, the PH value tends to be alkalized, and the freshness maintaining property is improved. However, although the fat increased slightly in (A), the cholesterol value decreased. Similar to the above, a significant improvement in meat quality is observed numerically.

[Table 2]

Table 3 shows that the feed improving material was 0.8% in general feed.
Analytical control of poultry eggs (E) of poultry added and bred, poultry eggs (F) of poultry fed general feed and free-fed, and ordinary eggs (G) of poultry raised on general feed. . (E) shows that the reducing sugar value is higher than (F) and (G) and excellent in umami. The cholesterol value is the minimum value in (E).
As for the PH value, (E) shows the highest alkalinity tendency, indicating that the freshness is excellent. Thus, the high quality of the egg (E) has been shown as numerical support.

[Table 3]

[0018]

As described above, the feed improving material according to the present invention is excellent in taste quality and low in cholesterol only by mixing a predetermined small amount with general feed and feeding it to livestock. In addition, livestock products such as meat, eggs, and milk having high freshness maintenance properties can be obtained.

Claims (6)

(57) [Claims] 1. A feed improving material comprising a wood vinegar powder, a seaweed powder and a dried mugwort leaf powder, wherein the wood vinegar powder is obtained by impregnating a purified wood vinegar solution with an adsorbent substance and pulverizing it. 2. The wood vinegar powder according to claim 1, wherein the wood vinegar powder is 100 parts by weight, the seaweed powder is 15 to 45 parts by weight, the dried mugwort leaf powder is 10 to 30 parts by weight, A feed improving material characterized by being impregnated with 20 to 30 parts by weight of a powder. 3. The purified wood vinegar is obtained by removing a carbonyl component that inhibits growth, and methanol, wood tar, and wood gas, which are harmful components, from the wood vinegar. Or the feed improving material according to any of 2. 4. The feed improving material according to claim 2, wherein the adsorbed substance is zeolite, perlite, vermiculite, or charcoal. 5. The feed improving material according to claim 2, wherein the seaweed powder is a powder of dried kelp, dried seaweed, dried seaweed or the like. 6. A method for producing a feed improving material comprising the following steps. (A) Carbonyl component, methanol, wood tar from wood vinegar
To produce purified wood vinegar by removing water, wood gas, etc.
(B) The purified wood vinegar solution is converted to zeolite, perlite, bar
A step of impregnating an adsorbent substance such as miculite or charcoal into a powder to produce wood vinegar powder; (c) 100 to 100 parts by weight of the wood vinegar powder, 15 to 45 parts by weight of dried seaweed powder and 10 to 30 parts by weight of dried mugwort Step of adding and mixing leaf powder.