Process for preparing fermented soybean meal

Patent metadata

Field	Value
Publication number	US-2016015055-A1
Application number	US-201514708918-A
Country	US
Kind code	A1
Filing date	May 11, 2015
Priority date	May 9, 2014
Publication date	Jan 21, 2016
Grant date	—

Abstract

An improved method for producing fermented soybean meal which performs fermentation process and drying process separately in the production of the fermented soybean meal. The method for preparing fermented soybean meal enables prevention of contamination by various germs while shortening the time required for its preparation compared to the conventional method. Therefore, the method can be widely used to more economically prepare the fermented soybean meal.

First claim

What is claimed is:

1 . A method for preparing fermented soybean meal, comprising:
(a) fermenting soybean meal; (b) eddycurrent-transferring the fermented soybean meal to a drying apparatus; and (c) drying the fermented soybean meal in the drying apparatus.

2 . The method of claim 1 , wherein step (a) comprises (a1) adding water to the soybean meal followed by heat-treatment; (a2) inoculating the heat-treated soybean meal with a fermenting microorganism; and (a3) fermenting the soybean meal inoculated with the fermenting microorganism on a solid medium to obtain the fermented soybean meal.

3 . The method of claim 2 , wherein step (a1) is performed by adding water so that the moisture content of soybean meal is in the range of from 30 to 80%.

4 . The method of claim 2 , wherein step (a1) is performed by treating with steam at from 70 to 130° C. or superheated steam at from 200 to 300° C.

5 . The method of claim 2 , which further comprises cooling the soybean meal to from 30 to 50° C. between step (a1) and step (a2).

6 . The method of claim 2 , wherein step (a2) is performed by inoculating the soybean meal with the fermenting microorganism selected from the group consisting of Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Bacillus subtilis, Bacillus cereus, Bacillus megaterium, Bacillus clausii and a combination thereof.

7 . The method of claim 2 , wherein step (a2) is performed by inoculating the soybean meal with the fermenting microorganism so that the number of cells of the microorganism contained in the soybean meal becomes 105 to 109 CFU/g.

8 . The method of claim 2 wherein step (a3) is performed by fermenting the soybean meal at a temperature of from 20 to 50° C. for from 12 to 72 hours.

9 . The method of claim 1 , wherein step (b) is performed by adjusting the moisture content of the fermented soybean meal to be in the range of from 25 to 32%.

10 . The method of claim 9 , wherein the moisture content of the fermented soybean meal is adjusted by applying a hot air of from 70 to 80° C. for from 60 to 90 minutes.

11 . The method of claim 1 , wherein step (c) is performed by drying the fermented soybean meal at a temperature of from 75 to 90° C. for from 10 to 35 minutes.

12 . The method of claim 1 , wherein the step (c) is performed by a multi-chamber type continuous drying apparatus.

13 . The method of claim 12 , wherein the multi-chamber type continuous drying apparatus is a drying apparatus partitioned into three zones (zone #1, #2 and #3), includes a heater pipe per each zone as an auxiliary heat source, and precisely adjusts the temperature of each zone.

14 . The method of claim 13 , wherein, when the multi-chamber type continuous drying apparatus is used, the drying is performed by maintaining the fermenting material temperature of zone #1 at from 68 to 76° C.

15 . The method of claim 1 , wherein the final moisture content of the fermented soybean meal is from 3.9 to 10%.

Assignees

• Cj Cheiljedang Corp

Inventors

• Kang Kyung Il
• Heo Su Jin
• Cho Seong Jun
• Kim Taek Beom
• Park Seung Won

Classifications

• A23K50/10

  for ruminants · CPC title

• A23K10/12

  by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass · CPC title

• A23L11/50 Primary

  Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) · CPC title

• A23K1/1813

  Human Necessities · mapped topic

• A23K1/007 Primary

  Human Necessities · mapped topic