Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism... – Proteolytic enzyme containing – e.g. – papain – ficin,...
Reexamination Certificate
1999-02-25
2001-04-24
Weber, Jon P. (Department: 1651)
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
Proteolytic enzyme containing, e.g., papain, ficin,...
C426S453000, C426S454000, C426S461000, C426S463000
Reexamination Certificate
active
06221406
ABSTRACT:
This application is the 35 USC 371 national phase application of PCT/EP97/02306, filed May 6, 1997, which claims priority to German application 196 19 219.6, filed May 13, 1996.
The invention relates to the preparation of enzyme pregranules with stable activity which can be incorporated into particles of a granular animal feed. The invention further relates to the pregranules with stable activity which are obtained by the preparative processes and can be incorporated into granular animal feeds.
The use of enzymes in animal feeds makes it possible to improve the utilization of the nutrients contained in the animal feed, since the addition of enzymes facilitates the utilization of constituents which the animal cannot completely or easily digest. The addition of enzymes to animal feed proves to be an effective means of developing feeds in an unconventional and value-for-money preparation which guarantees optimum utilization of the nutrients contained in the feed. This makes it possible to use value-for-money raw materials, such as cereals, beans or other seeds, in an optimum manner for the manufacture of high-quality feed components which are also particularly suitable for young animals. An extensive number of enzymes with special activities for the degradation of special feed constituents, e.g. glucans, starch, proteins, pectin-like polysaccharides, phytic acid, galactomannans, galactoarabans, polygalacturones, raffinose, stachyose, hemicellulose, cellulose, pentosans and other nutrient constituents, are available for use in animal feeds. Animal feeds frequently take the form of granules, i.e. comparatively coarse or granular aggregates; those skilled in the art of animal feeds then often speak of “pelleted feeds”, even though the shape of the granular particles is not rounded in the true sense of the word “pellet” (spherical particle). The enzymes can be admixed to the feed, a feed premix or a mixing constituent, or can be incorporated into granules of these constituents. Granular enzyme products can very easily be mixed with the feed components provided that these enzyme granules are based on ordinary feed components, e.g. wheat or soya flakes. In the state of the art, processes are also known in which dissolved enzymes are sprayed onto particles of feed in a fluidized, moving or agitated bed and then dried if appropriate. The disadvantage here is that an undesirable bacterial contamination of the feed is often observed. It may further be desirable to incorporate the enzymes directly into the particles of a granular animal feed in order to maximize the intimacy and homogeneity of mixing of the enzyme in the particles of the granular animal feed itself. In the manufacture of such a granular feed, the desired constituents of the animal feed are therefore mixed with an enzyme preparation and the mixture is subsequently conditioned with a jet of steam and then extruded into pellets. In the manufacture of such granular animal feeds, however, the added enzymes are subjected to high temperature and pressure stresses and friction and shear forces. This often not only greatly impairs the original enzymatic activity but can even destroy it altogether.
The object was therefore to provide a suitable procedure for the formulation of enzymes for feeds in order to overcome the above disadvantages and make it possible to incorporate the enzymes into the particles of a granular animal feed homogeneously and without substantial losses of activity.
The object is achieved by the process indicated in claim
1
, by the enzyme pregranules with stable activity according to claim
16
, prepared by these processes, and by the use indicated in claim
18
. Advantageous embodiments of the process according to the invention are described in subsidiary claims
2
to
15
and, in respect of the enzyme pregranules according to the invention, in subsidiary claim
17
.
Accordingly, the invention provides a process for the preparation of enzyme pregranules with stable activity which can be incorporated into the particles of a granular animal feed, a feature of the process according to the invention being that moist granules are first prepared by a procedure in which
0.01 to 20 parts by weight of enzyme or enzyme mixture (calculated as the solids content of the enzyme preparation used),
80 to 99.99 parts by weight (including moisture content) of an organic flour grade with an extraction rate of 30% to 100%,
the flour grade having been obtained by grinding a flour base which may have been washed and/or purified beforehand and has been treated with dry superheated steam,
and the parts by weight of the enzyme or enzyme mixture and the flour grade totaling 100,
and, if desired, up to a total of 20 parts by weight of granulation aids (calculated as anhydrous granulation aids),
are converted to adhesive-free moist granules with the desired particle size range by intimate mixing in a high-speed mixer,
using a calculated amount of water which is sufficient to adjust the moisture content of the moist granules to 20 to 50% by weight (based on the sum of the constituents of the moist granules as 100% by weight),
and the moist granules obtained in this way are dried and then, if desired, freed of undersize and/or oversize material by screening. The term “adhesive-free” means here that the moist granules no longer adhere to the mixing elements or the mixer wall.
In an advantageous embodiment of the invention, a feature of the above process is that the moist granules are prepared using
0.01 to 10 parts by weight of enzyme or enzyme mixture, preferably 2 to 7 parts by weight of enzyme or enzyme mixture, 90 to 99.99 parts by weight of flour grade, preferably 93 to 98 parts by weight of flour grade, if desired, up to a total of 15 parts by weight,
preferably 0.5 to 5 parts by weight, of granulation aids,
and a calculated amount of water which is sufficient to adjust the moisture content of the moist granules to 25 to 40% by weight, preferably 25 to 35% by weight.
According to the invention, organic flours (i.e. flours from organic basic substances) of a particular type are used. Within the framework of the invention, the term “organic flour” includes any more or less comminuted, pulverulent to finely granular products which have been obtained by comminution (grinding) from solid organic materials of natural origin (flour base). Advantageously, the process according to the invention uses organic flours which are obtained by grinding grain, leguminous fruits and/or fruits of the Malvaceae family (e.g. cottonseed). The cereals preferably used as the flour base within the framework of the invention are especially wheat or rye, but barley, oats, rice and maize, as well as sorghum and other varieties of millet, can also be used. Although buckwheat per se does not belong to the cereal varieties (knotgrass plant), its beechnut-like farinaceous fruits can also be used as a flour base within the framework of the invention; this applies particularly to granular poultry feeds, but caution may be advisable in the manufacture of granular fodder for grazing cattle because of the content of photosensitizing fagopyrine, if it is intended to feed it to predominantly white-haired cattle. In another preferred variant of the invention, leguminous fruits are used as the flour base. Legumes are understood here as meaning the vegetable foods (pulses) belonging to the fruiting vegetables. Possible flour bases within the framework of the invention are therefore the fruits of the leguminous varieties, such as: Pisum (garden pea), Cajamus (cajan pea), Cicer (chick pea); Lens (lentil); Phaseolus (kidney bean), Vigna (cow bean), Dolchius (hyacinth bean), Cassavalia (sword bean), Vicia (horse bean or vetch); field pea; Arachis (groundnut); lupin; alfalfa; soya bean, Lima bean and, where appropriate, other pulses as well as Malvaceae fruits (e.g. of the genus Gossipium, cotton). Soya beans are preferred.
Among oil-containing fruits of the above varieties, it is possible to employ deoiled, partially deoiled and oil-containing fruits to obtain the flour used acc
Herrmann Hubert A.
Konieczny-Janda Gerhard
Meschonat Beate
Sander Vera
Sommer Mario
Blackstone William M.
Weber Jon P.
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