Method for manufacturing long-term fermented feed using a fermentation process of high-moisture agricultural products and fermented feed manufactured thereby

Abstract

The present invention relates to a method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural by-products (moisture content approximately 40–90%) generated in kimchi factories, pickling factories, agricultural product distribution centers, fruit processing plants, grain and legume processing processes, alcohol and liquor manufacturing processes, etc., for converting such by-products into fermentable feed ingredients, and to the fermented feed manufactured thereby. The method comprises: a pretreatment step of crushing, sorting, and dewatering the high-moisture plant by-products; a simplification process in which one or more types of lactic acid bacteria are introduced into the high-moisture residue standardized to a moisture content of 40–60% in the pretreatment step to prioritize securing storability solely through anaerobic fermentation; a cooking step in which the pretreated high-moisture plant by-products are treated in a cooking device at 100–140°C for 30–60 minutes; an aerobic fermentation step in which multi-stage sequential aerobic fermentation is performed on the high-moisture plant by-products treated in the cooking step using koji mold, yeast, and Bacillus subtilis; and a fermented product fermented in the aerobic fermentation step The present invention is characterized by comprising an anaerobic fermentation step in which anaerobic microorganisms are inoculated and fermented, and a post-fermentation step in which the fermented product from the anaerobic fermentation step is aged in an anaerobic sealed state. According to the present invention, it is possible to produce a long-term fermented feed capable of controlling intramuscular fat formation by reducing the content of some Vitamin A (β-carotene) and eliminating harmful bacteria, enhancing fermentation efficacy, and improving digestibility through a cooking process using cabbage residues, radish residues, and onion residues generated in kimchi factories, pickling factories, agricultural product cold storage facilities, cabbage distribution centers, etc. Furthermore, by fermenting under optimal conditions using aerobic and anaerobic microorganisms, it can contribute to improving digestibility. Finally, by undergoing a post-fermentation process, the flavor, shelf life, and palatability of the feed are improved, which is advantageous for improving fermentation stability, nutritional value, and feed characteristics. As a resource recycling process, it alleviates dependence on imported feed (approx. 85%) and is also effective in terms of the possibility of replacing antibiotics and adding high value to by-products.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing long-term storage fermented feed using a fermentation process utilizing high-moisture agricultural by-products (including plant by-products). More specifically, the invention relates to a method for manufacturing a full-cycle feed capable of controlling intramuscular fat formation by reducing the content of some Vitamin A (β-carotene) through a cooking process using high-moisture agricultural by-products such as cabbage residues, radish residues, and onion residues generated in kimchi factories, pickling factories, agricultural product cold storage facilities, and cabbage distribution centers, as well as distiller's grains, brewer's grains, soybean meal, fruit meal, coffee grounds, and grain processing by-products generated together with them, by killing harmful bacteria, enhancing fermentation efficacy, and improving digestibility, and by fermenting under optimal conditions using aerobic and anaerobic microorganisms, thereby contributing to improved digestibility. Finally, by undergoing a post-ripening process, the flavor, shelf life, and palatability of the feed are improved, thereby providing advantages in improving fermentation stability, nutritional value, and feed characteristics. Background Technology

[0003] With the development of dietary culture, meat consumption is increasing day by day. However, plant-based feeds, such as rice bran and cornmeal, which are the main ingredients for raising livestock, may contain residues of various pesticides. Furthermore, the excessive administration of feed additives used for the treatment and prevention of various diseases and for growth promotion can also threaten the health of consumers who consume these meats. Recently, as dietary lifestyles have become more sophisticated and diverse, consumer awareness of high-quality meat—which is not only healthy but also delicious—has risen, leading to an increase in sales. In response to these consumer demands, it is true that producers are conducting numerous tests and research to improve the quality of meat products through various methods. In particular, research on compound feed is continuously being conducted to produce high-quality meat; as examples, various feed-related products have been developed and are being marketed, including feeds utilizing red clay, bamboo vinegar, green tea, and brown rice.

[0005] Meanwhile, tens of thousands of tons of residues from cabbage, radish, and onion are generated annually during the processing of kimchi factories, pickling factories, agricultural cold storage facilities, and cabbage distribution centers. Along with this, large quantities of various high-moisture agricultural byproducts are also generated, such as distiller's grains, brewer's grains, soybean meal, fruit meal, coffee grounds, and grain processing byproducts. These high-moisture plant byproducts generally have a high moisture content of about 40–90% and pose a risk of microbial contamination; therefore, they are registered by generator, collector / transporter, and processor in the Ministry of Environment's computerized management system (the so-called 'Olbaro' system) in accordance with the Waste Management Act, and are subsequently treated through composting mixed with sawdust or sewage treatment.

[0006] Furthermore, the high-moisture agricultural byproducts used in the present invention include not only residues such as napa cabbage, radish, and onion generated from vegetable processing facilities such as kimchi factories, pickling factories, napa cabbage pickling and cutting factories, agricultural product cold storage facilities, napa cabbage distribution centers, agricultural product markets, and production area distribution centers, but also all high-moisture residues generated throughout food, fermentation, and agricultural product processing processes, such as fruit pomace generated in fruit, juice, and beverage processes; grain byproducts generated in grain milling and processing processes; alcohol distillers (distillers' pomace); brewers (brewers' pomace); tofu factories (soybean pulp's pomace); soy milk factories (soy milk pomace); and mushroom substrates generated in mushroom cultivation facilities.

[0008] These high-moisture agricultural by-products can be classified into (i) high-moisture plant tissues such as napa cabbage, radish, onion, and fruit; (ii) fermented food by-products such as distiller's grains, brewer's grains, and makgeolli grains; (iii) protein and plant fiber by-products such as soybean meal and grain meal; and (iv) raw materials already registered as single-ingredient feeds such as distiller's grains, brewer's grains, soybean meal, grain meal, and mushroom substrates. They include agricultural residues usable as feed ingredients, such as napa cabbage, radish, and onion residues and fruit meal, as well as raw materials that require additional washing, desalting, moisture homogenization, and ensuring fermentation stability due to their high salt and high moisture characteristics, such as by-products from pickling processes and residues from storage and processing.

[0010] However, the aforementioned high-moisture plant byproduct contains a large amount of effective feed components, including crude protein, fiber, and nitrogen-free extracts, and has very high value as a raw material for single-ingredient and compound feeds when appropriate moisture control and fermentation processes are applied.

[0011] In the past, distiller's grains, brewer's grains, and coffee grounds were classified as high-moisture industrial waste and disposed of; however, they are now reclassified as single-ingredient feed (raw materials under the Feed Management Act) and utilized as feed ingredients. Consequently, the importance of technologies for converting high-moisture byproducts into feed resources is gradually increasing.

[0012] In addition, in Korea, dried products with the same composition as high-moisture residues (e.g., dried vegetable meal, dried fruit meal, dried grain meal, etc.) are imported from Southeast Asia and used as feed ingredients, and the import dependency rate for feed grains reaches approximately 85%. If agricultural by-products in a high-moisture state can be directly fermented and stored for use, it is possible to simultaneously reduce costs and carbon emissions associated with high-energy drying processes and achieve import substitution effects.

[0014] Existing technologies for utilizing this material face challenges, such as excessive energy costs during the drying process or limitations on livestock applications due to the use of preservatives to prevent spoilage. Currently, TMR and TMF feed manufacturers primarily use high-moisture single-ingredient feeds only for moisture regulation to replace water dilution, resulting in insufficient resource upcycling of high-moisture byproducts and their utilization as high-value fermented feeds. Consequently, there is a need for the development of new processing technologies that can efficiently utilize high-moisture plant byproducts while enhancing their safety and nutritional value as feed.

[0015] In particular, there is a need for a method to eliminate harmful bacteria in high-moisture plant byproducts, enhance fermentation efficacy and digestibility, and appropriately manage Vitamin A content to regulate intramuscular fat formation in Hanwoo and dairy cows, making it applicable to full-cycle feed systems.

[0017] Therefore, the present invention aims to provide a technology capable of producing a fermented feed that is safe, has excellent nutritional balance, and is suitable as a full-cycle feed for Hanwoo cattle and dairy cows by cooking and fermenting high-moisture plant by-products. Prior art literature

[0019] (Patent Document 0001) KR 10-2018-0041293 A(2018. 04. 24.) The problem to be solved

[0020] The present invention was devised to solve the problems of the prior art described above. The objective of the present invention is to enable the production of a full-cycle feed capable of controlling intramuscular fat formation by reducing the content of some Vitamin A (β-carotene) and killing harmful bacteria, enhancing fermentation efficacy, and improving digestibility through a cooking process using cabbage residues, radish residues, and onion residues generated in kimchi factories, pickling factories, agricultural product cold storage facilities, cabbage distribution centers, etc.

[0021] As another objective, the present invention aims to provide an extended fermentation platform that secures an optimal fermentation range of 40–60% moisture content by combining pretreatment, cooking, aerobic fermentation, anaerobic fermentation, and post-maturation processes for high-moisture agricultural byproducts with a moisture content of 40–90% without a separate drying process, and simultaneously improves CFU, TDN, organic acid, enzyme activity, and long-term storage.

[0022] Another objective is to provide a method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts, which is advantageous for improving fermentation stability, nutritional value, and feed characteristics, by contributing to improved digestibility through fermentation under optimal conditions using aerobic and anaerobic microorganisms, and finally improving the flavor, shelf life, and palatability of the feed through a ripening process. means of solving the problem

[0024] A method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural by-products according to the present invention for achieving the above-mentioned purpose comprises: a pretreatment step of crushing, sorting, and dewatering high-moisture plant by-products; a cooking step of treating the high-moisture plant by-products pretreated in the pretreatment step at 100 to 140°C for 30 to 60 minutes in a cooking device; an aerobic fermentation step of sequentially inoculating and fermenting the high-moisture plant by-products treated in the cooking step with aerobic microorganisms; an anaerobic fermentation step of inoculating and fermenting the fermented product from the aerobic fermentation step with anaerobic microorganisms; and a post-aging step of aging the fermented product from the anaerobic fermentation step in an anaerobic sealed state.

[0025] In addition, the above-mentioned high-moisture plant byproduct is characterized by including high-moisture residues generated from one or more of a vegetable and agricultural product market, a kimchi factory, a cabbage pickling factory, a pickling factory, an agricultural product cold storage facility, a cabbage distribution center, a food processing factory, an alcohol factory, a beer factory, a tofu factory, a juice factory, and a soy milk factory.

[0026] delete

[0027] In addition, the aerobic fermentation step is characterized by sequentially inoculating two or more of koji mold, yeast, and Bacillus subtilis into the high-moisture plant byproduct processed in the cooking step at intervals of 12 to 48 hours at 30 to 45°C, and then fermenting at 25 to 40°C for 12 to 72 hours.

[0028] In addition, the aerobic fermentation step is characterized by simultaneously inoculating one or more of koji mold, yeast, and Bacillus subtilis into the high-moisture plant byproduct processed in the cooking step under conditions of 30 to 45°C, and then fermenting at 25 to 40°C for 12 to 72 hours.

[0029] In addition, the above anaerobic fermentation step is characterized by inoculating the fermented product from the above aerobic fermentation step with lactic acid bacteria, and then fermenting it under anaerobic conditions at 30 to 40°C for 12 to 72 hours.

[0030] In addition, after the above cooking step, instead of the above aerobic fermentation step and anaerobic fermentation step, one or more of koji mold, yeast, Bacillus subtilis, and lactic acid bacteria are simultaneously inoculated into the high-moisture plant byproduct processed in the above cooking step under conditions of 20 to 45°C, and then complex fermentation is performed at 20 to 40°C for 12 to 72 hours.

[0031] In addition, after the above cooking step, instead of the above aerobic fermentation step and anaerobic fermentation step, the method is characterized by including at least one of the following steps: (A) a step of complex fermenting at 20 to 40°C for 12 to 72 hours by inoculating two or more of koji mold, yeast, Bacillus subtilis, and lactic acid bacteria simultaneously or at short intervals, or (B) a step of fermenting aerobic microorganisms including koji mold, yeast, and Bacillus subtilis at 20 to 40°C for 12 to 72 hours, and then additionally fermenting anaerobic microorganisms including lactic acid bacteria at 20 to 40°C for 12 to 72 hours. Effects of the invention

[0033] According to the present invention, cabbage residues, radish residues, and onion residues generated in kimchi factories, pickling factories, agricultural product cold storage facilities, cabbage distribution centers, etc., can be processed through a cooking process to kill harmful bacteria, enhance fermentation efficacy, improve digestibility, and reduce the content of some Vitamin A (β-carotene), thereby enabling the production of a full-cycle feed capable of controlling intramuscular fat formation.

[0034] In addition, by fermenting under optimal conditions using aerobic and anaerobic microorganisms, it can contribute to improving digestibility, and finally, by undergoing a maturation process, the flavor, shelf life, and palatability of the feed are improved, which is advantageous for improving fermentation stability, nutritional value, and feed characteristics, and furthermore, it is effective in terms of the possibility of replacing antibiotics and increasing the added value of by-products.

[0035] In addition, even when the cooking step of the present invention is omitted or performed optionally, by fermenting the high-moisture residue, which is standardized to a moisture content range of 40-60% in the pretreatment step, according to the aerobic fermentation step and, if necessary, the anaerobic fermentation step, the pH, CFU (Colony Forming Unit), and metabolites (lactic acid, organic acid, etc.) of the fermented feed are stabilized regardless of whether the ripening step is performed, thereby extending the shelf life. Brief explanation of the drawing

[0037] FIG. 1 is a step flowchart illustrating a method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts according to the present invention. Specific details for implementing the invention

[0038] The present invention will be described in detail below.

[0040] In this specification, the term 'high-moisture plant byproduct' encompasses high-moisture agricultural byproducts with a moisture content of approximately 40 to 90%, including vegetable residues such as napa cabbage, radish, and onion, as well as fruit pulp, grain and legume processing byproducts, and fermented food byproducts such as distiller's grains, brewer's grains, and soybean pulp. It is used hereinafter as a substantial synonym for 'high-moisture agricultural byproduct'.

[0041] In addition, the process structure of the present invention consists of pretreatment (S10 (moisture and particle homogenization)), cooking (S20), aerobic fermentation (S30), anaerobic fermentation (S40), and ripening (S50), and by combining these processes, a method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts is provided.

[0043] FIG. 1 is a step flowchart illustrating a method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts according to the present invention.

[0044] Referring to the attached FIG. 1, the method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts according to the present invention comprises a pretreatment step (S10), a cooking step (S20), an aerobic fermentation step (S30), an anaerobic fermentation step (S40), and a ripening step (S50).

[0046] 1. Preprocessing step (S10)

[0047] The pretreatment step (S10) is a step of crushing, sorting, and dewatering high-moisture plant by-products.

[0048] More specifically, the high-moisture plant by-product is crushed in an automatic crusher and sorter to ensure uniform particle size and to remove foreign substances, and then dehydrated in a dehydrator to achieve a moisture content of 40 to 80%, or the entire mixture is mixed with a dry material of the same physical properties and a dry additive for feed to achieve a moisture content of 40 to 80%.

[0049] At this time, moisturizers or building moisture regulators may be used together as needed.

[0050] This is intended to ensure heat transfer efficiency in the cooking stage and uniformity of microbial activity in the fermentation stage through the homogenization and moisture control of high-moisture plant by-products.

[0051] In addition, the crushing process described above is preferably performed so that the particle size of the high-moisture plant byproduct is 10 to 50 mm.

[0052] This is because if the particles are excessively large, it is difficult for heat and microorganisms to penetrate to the interior during cooking and fermentation, and if they are excessively fine, air permeability is reduced, which may lead to a decrease in fermentation quality. The present invention includes a step of drying the high-moisture plant byproduct, and can be performed using at least one of the waste heat resources generated from the regeneration, emulsification, purification, pyrolysis, incineration, or energy recovery processes of waste oil sludge, such as waste oil sludge, waste vinyl, waste plastic, waste tire, or waste incineration / recycling, as a heat source. At this time, the waste oil sludge includes waste oil, oil-containing sludge, purification residue, emulsification residue, pyrolysis residue, and mixtures thereof. Furthermore, the waste heat resource includes one or more of combustion exhaust gas heat, steam heat, cooling water heat, heat exchange recovery heat, or radiant heat, and can be used from that generated from at least one of the regeneration, emulsification, purification, pyrolysis, incineration, or energy recovery processes of waste oil sludge.

[0054] Here, the high-moisture plant by-product consists of cabbage residue, radish residue, and onion residue generated from kimchi factories, pickling factories, agricultural product cold storage facilities, cabbage distribution centers, etc.

[0055] In addition, various vegetable by-products, fruit by-products, soy milk and grain by-products (processing by-products of grains such as rice, wheat, corn, and sorghum) may be further included, and okara generated during the manufacturing process of soybean products may also be included.

[0057] In the present invention, additional by-products such as distiller's dried grains, rice husks, protein hulls, and molasses may be further included along with the above-mentioned high-moisture plant by-products. Additionally, mushroom substrate, rice bran, wheat bran, palm kernel meal, rice bran oilseed meal, and other plant oilseed meal may be optionally included, and these dried or semi-dried by-products contribute to moisture control and nutritional balance of the high-moisture by-products.

[0058] This is because distiller's dried grains, rice husks, protein husks, and molasses are plant-based byproducts whose protein, fiber, sugar, and moisture characteristics complement each other, thereby improving fermentation stability and feed nutritional balance. In addition, by mixing dried materials of the same or similar components with high-moisture vegetable, fruit, and grain byproducts to achieve an optimal fermentation moisture content (approximately 40–80%), it is possible to mitigate seasonal fluctuations in production volume and problems of spoilage and freezing caused by high moisture content, thereby enabling a resource-recycling process that allows for fermentation and storage in the domestic environment while maintaining the high moisture content.

[0060] The pretreatment step (S10) in the present invention is a core process for adjusting high-moisture plant by-products for fermentation and storage purposes, and may consist of detailed steps of dehydration, moisturization, blending, enhancement of functionality, and storage stabilization depending on the purpose.

[0062] (1) Process A: Dehydration and moisture control process

[0063] High-moisture plant by-products (moisture content 50~90%) are dehydrated using mechanical dehydration or centrifugal dehydration, or low-moisture dry matter usable as feed, such as rice hulls, rice bran, and protein meal, is used as a humectant to adjust the moisture content to 40~60% so that it can be fermented.

[0064] At this time, the dehydration process is designed to minimize wastewater generation, and the dehydrated low-moisture properties can be recycled as a moisturizer.

[0066] (2) Process B: Process of blending identical and heterogeneous properties

[0067] Examples of combinations with identical properties include distiller's lees + dried distiller's lees and brewer's spent grain + dried wheat lees, while examples of combinations with different properties include cabbage residue + distiller's lees and cabbage residue + brewer's spent grain.

[0068] This formulation maintains the nutritional balance of the fermentation bacteria, and both single items and combinations of multiple items are applicable to the production of fermented feed.

[0070] (3) Process C: Functional enhancement type blending process

[0071] The nutritional value, palatability, and digestibility of the feed are improved by adding functional additives such as protein, energy, and fiber sources.

[0072] In particular, it contributes to antibiotic replacement effects and the maintenance of gut microbiota balance through interactions with microbial metabolites such as β-glucan, peptides, and organic acids.

[0074] (4) Process D: Storage and preservation stabilization process

[0075] After fermentation is complete, a storage-type fermentation system is established to prevent freezing and spoilage caused by seasonal temperature fluctuations by ripening at low temperatures (10–25℃) or room temperatures (25–40℃).

[0076] Through this, microbial activity is stably maintained even during long-term storage, improving marketability and industrial applicability.

[0077] Such detailed pretreatment processes (A~D) can be selectively applied in conjunction with the above cooking stage (S20) to the ripening stage (S50) according to the purpose of fermentation and storage, and even if identical or different formulations, functional enhancements are added, or the combination of fermentation conditions is changed, they are included within the technical concept and scope of rights of the present invention.

[0079] 2. Cooking stage (S20)

[0080] The cooking step (S20) is a step of treating the high-moisture plant by-product pretreated in the pretreatment step (S10) in a cooking device at 100 to 140°C for 30 to 60 minutes.

[0081] Through this process, harmful bacteria in high-moisture plant byproducts are killed, and fiber is softened to improve fermentation efficacy and digestibility.

[0082] In addition, the cooking process has the function of regulating nutrient content by reducing the content of certain Vitamin A (β-carotene), along with eliminating harmful bacteria in high-moisture ingredients such as cabbage, softening the ingredients, and improving livestock digestibility.

[0083] In the feeding of Hanwoo and dairy cattle, Vitamin A is a useful essential nutrient during the growth stage, but in the later stages of fattening of beef cattle (Hanwoo for meat) and dairy cattle, it is common practice to limit the Vitamin A content in the feed to form intramuscular fat (marbling) in the carcass. Therefore, the cooked feeding stage of the present invention is a process that can be selectively applied depending on the feed components and feeding purpose, and if necessary, intramuscular fat formation can be controlled by partially reducing β-carotene, a Vitamin A precursor.

[0084] In particular, cabbage byproducts, which are the most abundant among high-moisture plant byproducts, contain large amounts of effective feed components including crude protein, fiber, and nitrogen-free extracts; when dried and fermented, they have very high value as animal feed.

[0085] However, while Vitamin A (β-carotene) from cabbage byproducts is beneficial for the growth of Hanwoo and dairy cows, intake control is necessary for intramuscular fat formation in the late fattening stage; therefore, through the cooking process, it is possible to manufacture a full-cycle feed capable of controlling intramuscular fat formation, along with eliminating harmful bacteria, enhancing fermentation efficacy, and improving digestibility.

[0087] In addition, the above-mentioned heating device may be configured as a steam heating type, a direct-fire rotary drum type, or a hot air circulation type, and is equipped with internal stirring and temperature control functions to enable uniform heat treatment and hygienic treatment of raw materials. At this time, the process may be performed using at least one of the waste heat resources generated from the regeneration, emulsification, purification, pyrolysis, incineration, or energy recovery processes of waste oil sludge, such as waste oil sludge, waste vinyl, waste plastic, waste tire, or waste incineration / recycling. The above-mentioned waste oil sludge includes waste oil, oil-containing sludge, purification residue, emulsification residue, pyrolysis residue, and mixtures thereof. In addition, the above-mentioned waste heat resources include one or more of combustion exhaust gas heat, steam heat, cooling water heat, heat exchange recovery heat, or radiant heat, and may use those generated from at least one of the regeneration, emulsification, purification, pyrolysis, incineration, or energy recovery processes of waste oil sludge.

[0088] In addition, if vitamin A restriction is not required, or if the high-moisture plant by-product has already been hygienically processed by separate low-temperature pasteurization or high-pressure sterilization, the above cooking step (S20) may be omitted, and the aerobic fermentation step (S30) and / or anaerobic fermentation step (S40) may be performed immediately after the pretreatment step (S10). Even when the cooking step (S20) is omitted or applied selectively according to the purpose of feeding, the technical concept of producing fermented feed from high-moisture plant by-products through pretreatment, fermentation, and maturation processes is included within the scope of rights of the present invention.

[0090] <Nutritional Content of High-Moisture Plant By-products (Based on Dry Conditions)> division β-carotene (µg / 100g DM) Vitamin A (µg RAE / 100g DM) note Cabbage by-products Approximately 13,000 to 15,000 About 3,000~4,000 Rich in Vitamin A precursors, excellent pigments, and antioxidant effects Radish by-products Approximately 1,000 to 1,500 Approximately 250~400 High in carbohydrates and water, low in β-carotene content Onion by-products About 400~800 About 100~200 Although low in vitamin A precursors, it is useful as a fermentation substrate. mooring Trace amount (≤100) a very small amount Protein, lipid source chaff About 200~500 About 50 to 130 Contains large amounts of fiber and minerals Protein Approximately 500~1,000 Approximately 120~250 Sources of protein and fiber molasses - - Carbohydrate source for fermentation

[0092] As shown in Table 1, napa cabbage byproducts have the highest levels of β-carotene and vitamin A compared to other high-moisture plant byproducts. Radish and onion byproducts are low in vitamin A but high in carbohydrates and fiber, making them useful as substrates for the activity of fermentation bacteria. When mixed with distiller's dried grains, rice husks, protein hulls, and molasses, a balance of protein, fiber, sugars, and vitamins is achieved, which can simultaneously improve fermentation stability and feed nutritional balance.

[0094] <Reduction rate during processing and heat treatment> Cooking conditions β-carotene retention rate note 80℃, 10 minutes Approximately 90% remaining Minimal color change 100℃, 30 minutes Approximately 65–70% remaining Primary oxidation begins 120℃, 60 min (steam) Approximately 15–25% remaining Simultaneous processes of death, oxidation, and isomerization 140℃, 30 min (dry heat) Less than approximately 10% remaining Level of complete extinction

[0096] As can be seen in Table 2, the optimal range for achieving a balanced combination of partial reduction of β-carotene, killing of harmful bacteria, and enhancement of fermentation efficacy is the cooking conditions of 100–140°C and 30–60 minutes.

[0098] 3. Aerobic fermentation stage (S30)

[0099] The aerobic fermentation step (S30) is a step of sequentially inoculating aerobic microorganisms into the high-moisture plant byproduct processed in the above cooking step (S20) and fermenting it.

[0100] More specifically, two or more of koji mold, yeast, and Bacillus subtilis are sequentially inoculated into the high-moisture plant byproduct processed in the above cooking step (S20) at 30 to 45°C at intervals of 12 to 48 hours, and then fermented at 25 to 40°C for 12 to 72 hours.

[0101] In the present invention, “inoculating aerobic microorganisms sequentially” means introducing strains whose activity is maximized in the presence of oxygen, such as koji mold, yeast, and Bacillus subtilis, in first, second, and third stages so that each has sufficient activation time.

[0102] Since aerobic microorganisms lose metabolic activity or die when switched to anaerobic conditions, it is essential to design a primary aerobic fermentation (S30) by aerobic microorganisms and a secondary anaerobic fermentation (S40) by lactic acid bacteria to secure CFU multipliers and maximize metabolites.

[0103] In addition, the dissolved oxygen (DO) in the fermenter is maintained at 3 to 8 mg / L to optimize the metabolic activity of microorganisms.

[0105] At this time, it is preferable to inoculate the high-moisture plant by-product processed in the above cooking step (S20) with aerobic microorganisms in a ratio of 1:0.001 to 0.05 by weight.

[0106] If the above fermentation temperature is below 25℃ during the fermentation process, the growth rate and enzyme activity of microorganisms decrease, the fermentation period becomes excessively long, and acid production is insufficient, which reduces the inhibitory effect on unwanted bacteria. If it exceeds 45℃, the physiological activity of microorganisms decreases or death occurs, disrupting the balance of fermentation bacteria, and quality degradation may occur due to the denaturation of protein-degrading enzymes.

[0107] In addition, if the dissolved oxygen (DO) in the fermenter is less than 3 mg / L, the activity of aerobic microorganisms decreases, leading to incomplete fermentation, and if it exceeds 8 mg / L, cell damage and oxidative odor may occur due to peroxidation.

[0108] In addition, if the inoculation ratio is below the above range, the activation of bacteria is delayed, making the initial fermentation unstable, and if it exceeds the above range, nutritional competition and metabolic imbalance may occur, potentially leading to a decrease in fermentation efficiency.

[0109] Therefore, maintaining the ranges of fermentation temperature, dissolved oxygen, and inoculation ratio presented in the present invention is essential for ensuring fermentation stability and quality, thereby enabling the economical and efficient production of fermented feed of uniform quality.

[0111] In the aerobic fermentation step (S30) of the present invention, molasses or other carbohydrate sources may be added in the range of 0.2 to 5 parts by weight per 100 parts by weight of the mixture to be fermented in order to maximize the activation of aerobic live bacteria such as koji mold, yeast, and Bacillus subtilis and the CFU (Colony Forming Unit) multiplier.

[0112] The above sugar source acts as an energy source (carbohydrate) for activation during the initial stage of fermentation, CFU proliferation, and the production of metabolic products such as organic acids, flavor components, and enzymes. If the amount is less than 0.2 parts by weight, the effect of promoting activation is negligible, and if it exceeds 5 parts by weight, there is a risk of metabolic inhibition and quality variation due to excessive sugar supply. Therefore, the above range is the optimal range in terms of fermentation efficiency and quality uniformity.

[0113] The above-mentioned sugar source may be introduced in a selected and combined manner according to the purpose of operating the fermentation process, in the following ways: (i) by pre-introducing it before the inoculation of aerobic microorganisms to prepare the substrate and microbial metabolic system in advance; (ii) by adding it in divided portions at each inoculation point of koji mold, yeast, and Bacillus subtilis to secure activation time for each strain and minimize nutritional competition among strains; and (iii) by adding it in the latter part of the aerobic fermentation, i.e., at the stage where the CFU multiplier increases rapidly, to reinforce the energy supply during the latter part of growth.

[0114] This operational combination of pre-input, split-input, and late-input reduces resource competition (trouble) among strains and provides a limited amount of glycogen only when needed at each stage, thereby offering the technical effect of simultaneously maximizing fermentation metabolic efficiency, CFU multipliers, and the production of organic acids and flavor components.

[0115] In addition, the above-mentioned carbohydrate source may include glucose, maltose, fructose, brown sugar and mixtures thereof, or equivalent carbohydrate sources for food or feed, in addition to molasses derived from sugarcane or sugar beet, and if necessary, by adding a mineral mixture (e.g., Ca, P, Mg, Na, K, Zn, Se, etc.) and an amino acid-based fermentation booster (e.g., glutamic acid, lysine, methionine, etc.) in the range of 0.01 to 1.0 parts by weight, initial activation and strain recovery proliferation can be enhanced, and the stability of fermentation metabolism can be increased.

[0116] The combined administration of these glycogens, trace elements, and fermentation boosters rapidly normalizes the physiological state of microorganisms during the early stages of fermentation and contributes to maintaining the vitality of the strains throughout the entire fermentation process.

[0118] By inoculating the above aerobic microorganisms with one or more selected aerobic microorganisms among Aspergillus niger, yeast, and Bacillus subtilis, the proliferation of unwanted microorganisms is effectively suppressed, and the shelf life and hygiene of the feed are improved.

[0119] In addition, it plays an important role in ensuring long-term storage by inhibiting the growth of putrefactive bacteria, such as Clostridium and Escherichia coli, in the acidic environment formed during the fermentation process.

[0120] In particular, among aerobic microorganisms, Koji mold increases the digestibility of substrates through the hydrolysis of starch, protein, and lipids, and promotes the growth of fermentation microorganisms and aroma formation; yeast promotes intramuscular fat accumulation by increasing energy utilization efficiency; and Bacillus subtilis improves digestibility through enzymatic activity.

[0121] Here, the koji mold may include one or more of Aspergillus oryzae, Rhizopus oryzae, Saccharomyces cerevisiae, and Bacillus subtilis, the yeast mold may include one or more of Saccharomyces cerevisiae, Candida utilis, and Kluyveromyces marxianus, and the Bacillus subtilis may include one or more of Bacillus subtilis and Bacillus licheniformis, but is not limited thereto.

[0123] In addition, in the present invention, one or more of aerobic microorganisms can be simultaneously inoculated and fermented into the high-moisture plant byproduct processed in the cooking step (S20).

[0124] More specifically, one or more of koji mold, yeast, and Bacillus subtilis are inoculated into the high-moisture plant byproduct processed in the above cooking step (S20) under conditions of 30 to 45°C, and then fermented at 25 to 40°C for 12 to 72 hours.

[0125] The present invention allows for the selective application of the above-mentioned simultaneous inoculation method as needed, and a method of sequentially inoculating koji mold, yeast, and Bacillus subtilis in stages to allow each strain to have sufficient reaction time, thereby enabling the balance between process simplicity and fermentation efficiency (increase in bacterial count).

[0126] The simultaneous inoculation method has the advantage of saving time and energy due to its simple process, while the sequential inoculation method is advantageous for producing high-quality fermented feed as it reduces strain-to-strain conflicts and allows for securing a larger CFU multiplier.

[0127] In particular, in the sequential inoculation method, as a specific strain (e.g., Koji mold) becomes dominant in the first fermentation stage and then expands its influence to the second (yeast) and third (Bacillus subtilis) stages, the efficiency of fiber, starch, and protein decomposition increases stepwise, and there is an advantage that when lactic acid bacteria are introduced in the subsequent S40 stage to perform anaerobic fermentation, the production of metabolic products such as lactic acid and organic acids continues stably.

[0128] The core technical concept of this invention is a multi-stage, sequential fermentation structure that distinguishes the activity conditions of aerobic and anaerobic microorganisms and designs the roles and timing of introduction among the strains.

[0130] 4. Anaerobic fermentation stage (S40)

[0131] The anaerobic fermentation step (S40) is a step of inoculating the fermented product from the aerobic fermentation step (S30) with anaerobic microorganisms and fermenting it.

[0132] More specifically, after inoculating the fermented product from the aerobic fermentation step (S30) with lactic acid bacteria, the product is fermented in an anaerobic state at 30 to 40°C for 12 to 72 hours.

[0133] Through this, maintain pH 5.0–6.0 and CFU ≥ 10 8 By securing and stabilizing the ideal state, the proliferation of unwanted bacteria is suppressed, and lactic acid bacteria become dominant, thereby ensuring the storability and hygiene of the feed.

[0134] In addition, by performing multi-stage fermentation through the aerobic fermentation stage (S30) and anaerobic fermentation stage (S40), the number of bacteria increases to prevent spoilage and completely suppress the activity of harmful bacteria. Furthermore, unnecessary nutrient consumption during the fermentation process is reduced, minimizing DM (Dry Matter) loss, and organic acids and vitamins are newly generated, thereby improving the nutritional value and palatability of the feed.

[0135] Here, the lactic acid bacteria may include one or more of Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, and Enterococcus faecium, but are not limited thereto.

[0136] At this time, it is preferable to inoculate the fermented product fermented in the aerobic fermentation step (S30) with lactic acid bacteria in a ratio of 1:0.001 to 0.05 by weight.

[0138] Meanwhile, in order to improve the activity of lactic acid bacteria, the rate of pH reduction, and the amount of organic acid produced in the anaerobic fermentation step (S40) of the present invention, molasses or other carbohydrate sources may be added in small, divided amounts in the range of 0.1 to 3 parts by weight per 100 parts by weight of the mixture to be fermented.

[0139] The above sugar source acts as an essential energy source for the initial proliferation of lactic acid bacteria and the production of lactic acid. If the amount is less than 0.1 parts by weight, the contribution to pH stabilization and lactic acid production is low, and if it exceeds 3 parts by weight, there is a concern that secondary fermentation, uneven fermentation, and quality variability may increase due to excessive sugar supply, so the above range is desirable.

[0140] The split-feed method is advantageous for preventing excessive sugar consumption in the short term followed by substrate deficiency by supplying glycogen in divided portions according to the growth stage of lactic acid bacteria, and for inducing gradual and stable lactic acid production throughout the entire fermentation period.

[0141] However, when there is an excess of glycogen in an aerobic or anaerobic fermentation tank, the metabolic pathways of aerobic and facultative anaerobic microorganisms are converted to a so-called overflow metabolism state, which may result in a decrease in fermentation rate, an imbalance in metabolites, a slowdown in the growth rate of CFU, and an increase in the accumulation of storage substances such as glycogen and lipids.

[0142] This can be likened to, for example, the phenomenon where worker bees' foraging activity slows down when honey is excessively accumulated in the hive, and suggests that in environments with an excess of energy sources, microorganisms tend to shift toward storage and stagnation states rather than active fermentation metabolism.

[0143] The technical core of the present invention is to simultaneously secure fermentation efficiency, CFU multiplier, lactic acid and organic acid production amounts, and homogeneity of fermentation quality by limiting the amount of sugar source input in the S30 aerobic fermentation stage to 0.2 to 5 parts by weight and the amount of sugar source input in the S40 anaerobic fermentation stage to 0.1 to 3 parts by weight based on such microbiological and ecological observations, and by adopting a staged distributed supply method such as pre-injection, divided injection, and late-stage injection when necessary.

[0145] In addition, the present invention also includes a form in which the aerobic fermentation step (S30) and the anaerobic fermentation step (S40) are performed in combination.

[0146] Meanwhile, the present invention also includes a simplified process (S10→S40) in which, for high-moisture residue standardized to a moisture content of 40~60% in the pretreatment step (S10), the cooking step (S20) and the aerobic fermentation step (S30) are omitted, and only lactic acid bacteria or one or more types of lactic acid bacteria are introduced to perform anaerobic fermentation (S40). This simplified process is suitable for ensuring long-term storage of agricultural byproducts, and since pH stabilization, inhibition of unwanted bacteria, and storage of 3~6 months can be secured solely through moisture control by mechanical dehydration and dry matter moisturization and lactic acid fermentation, it is advantageous for cost-effective industrial applications.

[0147] More specifically, one or more of koji mold, yeast, Bacillus subtilis, and lactic acid bacteria can be simultaneously inoculated into the high-moisture plant byproduct processed in the above cooking step (S20) under conditions of 30 to 45°C, and then complex fermentation can be performed at 25 to 40°C for 12 to 72 hours.

[0148] Through this, aerobic and anaerobic microorganisms work complementarily to shorten the fermentation process and induce early acidification, thereby inhibiting the growth of unwanted bacteria.

[0149] In addition, the efficiency of protein and fiber decomposition is enhanced through the mutual utilization of metabolites among microorganisms, and the balanced production of organic acids and aroma components enables the production of fermented feed with excellent flavor, shelf life, and palatability.

[0150] In particular, the above-mentioned complex fermentation process eliminates the need for a separate anaerobic conversion step, thereby simplifying the process and saving energy. It also facilitates the maintenance of microbial activity within the fermentation tank, which is advantageous for ensuring uniformity during mass production.

[0152] Meanwhile, the fermentation process of the present invention may include the following multi-stage operation modes.

[0153] (A) A mode for integrated fermentation at 20–40°C for 12–72 hours by simultaneously inoculating one or more aerobic, facultative anaerobic, and anaerobic live bacteria; (B) A multi-stage fermentation mode for sequential inoculation and fermentation of aerobic and anaerobic live bacteria in stages within the range of 20–40°C for 12–72 hours; (C) An aerobic multi-stage fermentation mode for sequentially introducing one or more of Koji mold, yeast, and Bacillus subtilis at 20–40°C at intervals of 12–72 hours; (D-1) A mode for anaerobic fermentation under temperature control at 20–40°C for 12–72 hours after introducing anaerobic live bacteria, such as lactic acid bacteria, in ton bags, vinyl mulched packaging, or sacks (small packaging); (D-2) A mode for fermentation and storage for 1–30 days under uncontrolled natural convection conditions (ambient temperature range of 20–40°C); (E) Indoors It includes a mode of ripening at a temperature of 20 to 40°C for 1 to 10 days or ripening at a temperature of 1 to 30 days under natural convection conditions without temperature control, and the application of these operating modes individually or in combination is all included within the scope of the present invention.

[0154] In summary, the fermentation process of the present invention involves introducing one or more types of aerobic live bacteria, such as koji, yeast, and Bacillus subtilis, in a multi-stage and sequential manner to maximize activation and CFU proliferation. To achieve this, molasses or other carbohydrate sources are supplied in a range of 0.2 to 5 parts by weight, controlled by methods such as pre-introduction, divided input, or late-stage input. In the anaerobic fermentation process, a small amount of sugar source is distributed and introduced in a range of 0.1 to 3 parts by weight to promote lactic acid bacteria activity, pH stabilization, and organic acid production. Since an excess amount of sugar source may cause live bacteria to shift from metabolic activity to storage metabolism, thereby reducing the production of enzymes and metabolites, the present invention provides a fermentation process that simultaneously ensures fermentation efficiency, CFU multiplier, metabolite production, and quality homogeneity by supplying an appropriate amount of sugar source in stages.

[0156] In the present invention, after the anaerobic fermentation step (S40), the fermented product may further include inorganic components.

[0157] More specifically, it contains 0.5 to 2 parts by weight of an inorganic component in 100 parts by weight of the above-mentioned fermented product.

[0158] Mineral components are found in bones and blood and play important physiological roles; calcium (Ca) and phosphorus (P) are the main components of bones, while sodium (Na), potassium (K), chlorine (Cl), and magnesium (Mg) are important components of body fluids. In addition, iron (Fe), iodine (I), copper (Cu), cobalt (Co), selenium (Se), and zinc (Zn) are indispensable components for the body to function normally.

[0160] In addition, after the above anaerobic fermentation step (S40), the fermented product may further contain a vitamin and mineral mixed powder.

[0161] More specifically, it contains 0.5 to 2 parts by weight of a vitamin-mineral mixed powder in 100 parts by weight of the above-mentioned fermented product.

[0162] Vitamin and mineral mixed powder is involved in smooth metabolic processes and electrolyte balance, and a deficiency causes various disorders. The vitamin and mineral mixed powder consists of vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, calcium phosphate, nicotinamide, zinc oxide, ferric pyrophosphate, calcium pantothenate, folic acid, and biotin.

[0164] 5. Ripening stage (S50)

[0165] The post-fermentation step (S50) is a step of aging the fermented product fermented in the anaerobic fermentation step (S40) in an anaerobic sealed state.

[0166] More specifically, the fermented product from the above anaerobic fermentation step (S40) is aged for 1 to 30 days under low temperature conditions of 10 to 40°C in an anaerobic sealed state.

[0167] Through this, organic acids, amino acids, peptides, and volatile aroma components generated during the fermentation process are stabilized, significantly improving the flavor and palatability of the feed. Additionally, the activity of beneficial microorganisms is maintained, inhibiting the growth of pathogenic and spoilage bacteria, and ensuring long-term shelf life. Furthermore, the increased digestibility and utilization of nutrients contribute to the growth of livestock and the improvement of meat quality.

[0169] In addition, after the above ripening step (S50), single feed and roughage can be further mixed and used with the ripened fermented feed.

[0170] More specifically, after the above ripening step (S50), 50 to 100 parts by weight of single feed and 20 to 40 parts by weight of roughage are mixed with 100 parts by weight of ripened fermented feed.

[0171] Through this, a fermented feed with enhanced caloric and nutritional value can be provided by combining the above-mentioned ripened fermented feed with a physical property that is high in nutritional content.

[0172] In addition, the above formulation ratio was derived by considering the efficacy of each ingredient, and if the ratio falls outside this range, there is a concern that the efficacy of each ingredient may not be fully manifested.

[0174] Here, single-ingredient feeds, such as corn, soybean meal, and wheat bran, contain protein, carbohydrates, fats, fiber, vitamins, and minerals; by mixing them with other components to provide balanced nutrition, they enhance feed efficiency and play an important role in increasing the growth and productivity of Hanwoo cattle and dairy cows.

[0175] The above roughage may include raw fodder such as medicinal herbs, pasture grass and green cuts, root vegetables such as feed turnips, feed beets and lutebegers (a type of turnip), silage produced by lactic acid fermentation of raw fodder, green cut crops and grains in a silo, hay produced by cutting and drying wild grass and pasture grass, straw of breeding crops, and leaves of legumes. It contains fiber, protein, carbohydrates, vitamins and minerals, and moisture, and plays an important role in maintaining digestive health and promoting intestinal microbial activity, thereby contributing to the growth and immunity of Hanwoo cattle and dairy cows.

[0177] More specifically, after the above ripening step (S50), 50 to 100 parts by weight of single feed and 20 to 40 parts by weight of roughage are mixed with 100 parts by weight of ripened fermented feed.

[0179] According to the present invention, cabbage residues, radish residues, and onion residues generated in kimchi factories, pickling factories, agricultural product cold storage facilities, cabbage distribution centers, etc., can be manufactured into a full-cycle feed capable of controlling intramuscular fat formation by killing harmful bacteria, enhancing fermentation efficacy, improving digestibility, and reducing the content of some Vitamin A (β-carotene) through a cooking process.

[0180] In addition, by fermenting under optimal conditions using aerobic and anaerobic microorganisms, it can contribute to improving digestibility, and finally, by undergoing a maturation process, the flavor, shelf life, and palatability of the feed are improved, which is advantageous for improving fermentation stability, nutritional value, and feed characteristics, and furthermore, it is effective in terms of the possibility of replacing antibiotics and increasing the added value of by-products.

[0181] In addition, even if the above cooking step (S20) is omitted or performed optionally, the high-moisture residue standardized to a moisture content range of 40~60% in the pretreatment step (S10) is fermented according to the above aerobic fermentation step (S30) and, if necessary, the anaerobic fermentation step (S40), thereby stabilizing the pH, CFU (Colony Forming Unit), and metabolites (lactic acid, organic acid, etc.) of the fermented feed regardless of whether the post-maturation step (S50) is performed, and thus extending the shelf life.

[0182] In other words, sufficient effects for inhibiting spoilage and improving shelf life can be obtained with only the pretreatment stage (S10) and the aerobic fermentation stage (S30), and the cooking stage (S20) and the ripening stage (S50) are functional processes that are selectively applied according to feeding purposes (enhancing functionality, enhancing meat quality and palatability, etc.), and enable conversion to full-cycle Hanwoo and dairy cow feed through the control of Vitamin A (β-carotene), pH control, enhancement of CFU multiplier, and control of metabolite concentration.

[0183] In addition, compared to a conventional process in which aerobic and anaerobic microorganisms are introduced simultaneously for fermentation without distinction, the structure (S10→S20→S30→S40, or S10→S30→S40) in which koji mold, yeast, and Bacillus subtilis are activated sequentially in multiple stages at intervals of 12 to 48 hours at 30 to 45°C in step S30 after the pretreatment step (S10) as in the present invention, followed by anaerobic fermentation of lactic acid bacteria or one or more types of lactic acid bacteria at 30 to 40°C for 12 to 72 hours in step S40 (S10→S20→S30→S40) provides superior results compared to the simultaneous inoculation method in terms of CFU multiplier, lactic acid and organic acid production, fiber and protein decomposition rate, and TDN (Total Digestible Nutrients).

[0184] Furthermore, a simplified process (S10→S40) in which anaerobic fermentation is performed by introducing only one or more types of lactic acid bacteria after standardizing the moisture content to 40~60% in the pretreatment step (S10) also has great industrial value as a resource-recycling feed technology for long-term storage of high-moisture agricultural byproducts, and the entire structure of such various process selections is included within the comprehensive scope of rights of the present invention.

[0185] In addition, the multi-stage fermentation process of the present invention, consisting of pretreatment (S10), cooking (S20), aerobic fermentation (S0), anaerobic fermentation (S40), and post-fermentation (S50), simultaneously achieves the homogenization of moisture and particle size of high-moisture agricultural byproducts, selective reduction of vitamin A precursors including β-carotene, enhancement of CFU multiplier, increase in the production of lactic acid and organic acids, improvement of TDN and digestibility, and securing long-term storage of 3 to 6 months or more, thereby providing environmental and industrial effects that recycle high-moisture residues generated in large quantities annually in Korea and gradually reduce dependence on imported feed (approximately 85%). Furthermore, even if process steps or operating conditions are modified, such as whether S20 is included, the simultaneous or sequential inoculation method in S30, whether S40 and S50 are performed, or changes in fermentation and post-fermentation conditions, as long as the fermentation platform structure starting from S10 is maintained, it does not exceed the avoidance design scope of the present invention.

[0187] The present invention will be explained in more detail below through examples. However, it is obvious to those skilled in the art that the following examples are merely intended to specifically illustrate the present invention and do not limit the scope of the present invention. That is, simple variations or modifications of the present invention can be easily implemented by those skilled in the art, and all such variations or modifications are considered to be included within the scope of the present invention.

[0189] Experiment 1: Regulatory Effect of β-Carotene (Vitamin A Precursor) According to Cooking Conditions

[0190] In this experiment, we verified how the β-carotene (vitamin A precursor) content and feed quality in high-moisture plant by-products changed depending on the treatment conditions (temperature and time) during the cooking process. After pre-treating the high-moisture plant by-products (a mixture of napa cabbage, radish, and onion residues), they were heat-treated in a cooking apparatus under the conditions shown in Table 3 below.

[0191] The experimental raw materials were prepared by mixing cabbage residue at a ratio of 50% by weight, distiller's dried grains at 25% by weight, protein meal at 10% by weight, rice husk at 10% by weight, and molasses at 5% by weight; this ratio reflects the typical formulation of fermented feed for the fattening stage of Hanwoo cattle. After cooking, the samples were cooled and collected, and the β-carotene content was quantitatively analyzed using HPLC (DAD detector, 450 nm). The analysis results were expressed as a residual rate (%) by converting the content of the untreated samples to 100%, and changes in color and aroma were also evaluated sensorially. The results are shown in Table 4.

[0193] division Treatment temperature (°C) Processing time (min) Heat medium Sample 1 80 10 Steam (moist heat) Sample 2 100 30 Steam (moist heat) Sample 3 120 60 Steam (moist heat) Sample 4 140 30 dry heat (hot air) Sample 5 160 90 dry heat (hot air)

[0195] division β-carotene retention rate (%) Changes in color and scent Quality evaluation Non-processing 100 putrid odor, proliferation of harmful bacteria error Sample 1 90~95 Residual harmful bacteria error Sample 2 70~75 Good color, excellent flavor Good Sample 3 25~35 Partial discoloration, excellent flavor optimal Sample 4 10~15 Partial discoloration, average flavor Good Sample 5 1 or less Nutritional loss, flavor degradation error

[0197] As shown in Table 4, samples 2 to 4, treated within the range of 100–140°C and 30–60 minutes, showed an appropriate reduction in β-carotene content to 15–75%, and the flavor was also moderate or excellent. In particular, sample 3, treated at 120°C for 60 minutes, had its β-carotene retention rate controlled to approximately 25–35%, maintaining the vitamin A content at an appropriate level, and exhibited the best color and flavor. In terms of absolute β-carotene content, a reduction of approximately 70–80% was observed compared to the untreated sample, which implies that it provides a control effect suitable for the vitamin A-restricted feeding required during the late fattening stage of Hanwoo.

[0198] On the other hand, in Sample 1, which was treated at a low temperature of 80°C for a short period of 10 minutes, harmful bacteria (Clostridium, E. coli, etc.) were not completely killed, resulting in a putrid odor during the fermentation process, and the feed quality was poor due to insufficient acid production. In addition, in Sample 5, which was treated with an overheating of 160°C for 90 minutes, β-carotene was almost completely decomposed (less than 3%), decreasing to a level of vitamin A deficiency, and flavor and digestibility were significantly reduced due to the thermal denaturation of protein and lipid components.

[0199] Therefore, it was confirmed that the control of vitamin A precursor content, the killing of harmful bacteria, and the improvement of feed quality are simultaneously secured only in the range of 100~140℃ and 30~60 minutes, which is the cooking stage condition of the present invention.

[0201] Example 1: Fermented feed prepared according to the present invention

[0202] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%.

[0203] 2) The pretreated high-moisture vegetable byproduct of 1) is treated in a cooking device at 120°C for 40 minutes.

[0204] 3) The high-moisture vegetable byproduct processed in 2) is sequentially inoculated with koji mold, yeast, and Bacillus subtilis at 24-hour intervals at 40°C in a ratio of 1:0.02 by weight, respectively, and then fermented at 35°C for 48 hours.

[0205] 4) Lactic acid bacteria are inoculated into the fermented product from 3) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 35°C for 48 hours.

[0206] 5) The fermented product from 4) is aged for 15 days at a low temperature of 30°C in an anaerobic sealed state.

[0208] Example 2: Fermented feed (including plant by-products) prepared according to the present invention

[0209] 1) Cabbage residue generated at a kimchi factory is crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%. Additionally, 15 parts by weight of distiller's dried grains, 15 parts by weight of rice husk, 10 parts by weight of protein meal, and 10 parts by weight of molasses are added to 100 parts by weight of the pretreated cabbage residue.

[0210] 2) The pretreated high-moisture vegetable byproduct and vegetable byproduct of 1) are treated in a cooking device at 120°C for 40 minutes.

[0211] 3) The byproduct processed in 2) is sequentially inoculated with koji mold, yeast, and Bacillus subtilis at 24-hour intervals at 40°C in a ratio of 1:0.02 by weight, and then fermented at 35°C for 48 hours.

[0212] 4) Lactic acid bacteria are inoculated into the fermented product from 3) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 35°C for 48 hours.

[0213] 5) The fermented product from 4) is aged for 15 days at a low temperature of 30°C in an anaerobic sealed state.

[0215] Example 3: Fermented feed prepared according to the present invention (simultaneous inoculation with aerobic microorganisms)

[0216] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%.

[0217] 2) The pretreated high-moisture vegetable byproduct of 1) is treated in a cooking device at 120°C for 40 minutes.

[0218] 3) The high-moisture vegetable byproduct processed in 2) is inoculated with equal amounts of mixed koji mold, yeast, and Bacillus subtilis at a weight ratio of 1:0.02 at 40°C, and then fermented at 35°C for 48 hours.

[0219] 4) Lactic acid bacteria are inoculated into the fermented product from 3) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 35°C for 48 hours.

[0220] The fermented product from 5 4) is aged for 15 days under low temperature conditions of 30℃ in an anaerobic sealed state.

[0222] Example 4: Fermented feed prepared according to the present invention (integrated aerobic fermentation and anaerobic fermentation stages)

[0223] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%.

[0224] 2) The pretreated high-moisture vegetable byproduct of 1) is treated in a cooking device at 120°C for 40 minutes.

[0225] 3) The high-moisture plant byproduct processed in 2) is inoculated with equal amounts of mixed koji mold, yeast, Bacillus subtilis, and lactic acid bacteria at a weight ratio of 1:0.02 at 40°C, and then fermented at 35°C for 48 hours.

[0226] 4) The fermented product from 3) is aged for 15 days at a low temperature of 35°C in an anaerobic sealed state.

[0228] Comparative Example 1: Prepared in the same manner as Example 1, except that the cooking step is omitted.

[0229] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%.

[0230] 2) Koji mold, yeast, and Bacillus subtilis are sequentially inoculated into the high-moisture vegetable byproduct pretreated in 1) at a ratio of 1:0.02 by weight, at 40°C at 24-hour intervals, and then fermented at 35°C for 48 hours.

[0231] 3) Lactic acid bacteria are inoculated into the fermented product from 2) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 35°C for 48 hours.

[0232] 4) The fermented product from 3) is aged for 15 days at a low temperature of 35°C in an anaerobic sealed state.

[0234] Comparative Example 2: Prepared in the same manner as Example 1, except the aerobic fermentation step is excluded.

[0235] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%.

[0236] 2) The pretreated high-moisture vegetable byproduct of 1) is treated in a cooking device at 120°C for 40 minutes.

[0237] 3) Lactic acid bacteria are inoculated into the high-moisture plant byproduct processed in 2) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 35°C for 48 hours.

[0238] 4) The fermented product from 3) is aged for 15 days at a low temperature of 35°C in an anaerobic sealed state.

[0240] Comparative Example 3: Prepared in the same manner as Example 1, except that only one type of aerobic microorganism was inoculated (inoculation of Koji mold alone).

[0241] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%.

[0242] 2) The pretreated high-moisture vegetable byproduct of 1) is treated in a cooking device at 120°C for 40 minutes.

[0243] 3) The high-moisture vegetable byproduct processed in 2) is inoculated with koji mold at a weight ratio of 1:0.02 at 40°C, and then fermented at 35°C for 48 hours.

[0244] 4) Lactic acid bacteria are inoculated into the fermented product from 3) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 35°C for 48 hours.

[0245] 5) The fermented product from 4) is aged for 15 days at a low temperature of 35°C in an anaerobic sealed state.

[0247] Comparative Example 4: Prepared in the same manner as Example 1, except that the fermentation temperature and time are different.

[0248] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content reaches 60%.

[0249] 2) The pretreated high-moisture vegetable byproduct of 1) is treated in a cooking device at 120°C for 40 minutes.

[0250] 3) The high-moisture vegetable byproduct processed in 2) is sequentially inoculated with koji mold, yeast, and Bacillus subtilis at 24-hour intervals at 20°C in a ratio of 1:0.02 by weight, respectively, and then fermented at 20°C for 10 hours.

[0251] 4) Lactic acid bacteria are inoculated into the fermented product from 3) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 20°C for 10 hours.

[0252] 5) The fermented product from 4) is aged for 15 days at a low temperature of 30°C in an anaerobic sealed state.

[0254] Comparative Example 5: Prepared in the same manner as Example 1, except that the fermentation temperature and time are different.

[0255] 1) Cabbage residues generated at the kimchi factory are crushed in an automatic crushing and sorting machine to a particle size of 20 mm and foreign substances are separated, and then dehydrated in a dehydrator until the moisture content is 40~60%.

[0256] 2) The pretreated high-moisture vegetable byproduct of 1) is treated in a cooking device at 120°C for 40 minutes.

[0257] 3) The high-moisture vegetable byproduct processed in 2) is inoculated sequentially with koji mold, yeast, and Bacillus subtilis at 24-hour intervals at 50°C in a ratio of 1:0.02 by weight, respectively, and then fermented at 50°C for 8 days.

[0258] 4) Lactic acid bacteria are inoculated into the fermented product from 3) at a ratio of 1:0.02 by weight, and then fermented under anaerobic conditions at 50°C for 8 days.

[0259] 5) The fermented product from 4) is aged for 15 days at a low temperature of 30°C in an anaerobic sealed state.

[0261] Experiment: Evaluation of Quality Characteristics of Fermented Feed

[0262] In order to evaluate the quality characteristics of the fermented feed prepared according to the present invention (Examples 1 to 4) and the fermented feed prepared in Comparative Examples 1 to 5, DM loss rate, crude protein degradation rate, crude fat degradation rate, lactic acid production amount, final pH, and storage stability tests were performed on the fermented product after the end of fermentation. The results are shown in Table 5 below.

[0264] DM Loss Rate (%) Crude protein degradation rate (%) Crude fat breakdown rate (%) Lactic acid production (g / kg) Final pH Storage stability (months) Example 1 5.2 72.4 42.3 18.6 4.1 6.0 Example 2 5.5 70.1 41.0 17.8 4.12 6.0 Example 3 4.8 74.0 44.5 19.5 4.06 6.5 Example 4 5.0 71.0 43.0 18.0 4.08 6.0 Comparative Example 1 8.7 60.5 31.8 13.2 4.70 3.0 Comparative Example 2 7.9 58.1 29.6 12.7 4.55 3.5 Comparative Example 3 8.4 53.1 30.2 13.5 4.50 3.5 Comparative Example 4 9.2 50.0 28.0 10.5 5.20 2.0 Comparative Example 5 12.5 45.0 25.0 8.0 5.60 1.0

[0266] As can be seen in Table 5, the fermented feed prepared according to the embodiments of the present invention maintained a low DM loss rate of 4.8–5.5%, while the lactic acid production was high at 17.8–19.5 g / kg, and the final pH was stabilized at 4.05–4.12. Accordingly, storage stability was improved to 3–6 months or more.

[0267] In contrast, comparative examples outside the scope of the present invention exhibited significantly reduced storage stability due to DM loss (7.9–12.5%), low lactic acid production, and high pH. These experimental results indicate that the cooking process, fermentation method, and conditions presented in the present invention are essential for simultaneously ensuring the quality and storage stability of fermented feed.

[0268] Therefore, when the process is operated in the range of 100–140°C for cooking, 20–40°C for aerobic and anaerobic fermentation, and 10–40°C for maturation, β-carotene control, minimization of DM loss, maximization of lactic acid production, and long-term storage are achieved simultaneously, which demonstrates the industrial efficacy of the fermented feed as an antibiotic substitute in feed systems for Hanwoo cattle and dairy cows.

Claims

Claim 1 A pretreatment step (S10) in which high-moisture plant by-products are crushed to a uniform particle size and foreign substances are separated in an automatic crushing and sorting machine, and then dehydrated in a dehydrator to a moisture content of 40–80%, or a mixture of dried material of the same physical properties and dried feed additives is combined to adjust the moisture content of the entire mixture to 40–80%; a cooking step (S20) in which the high-moisture plant by-products pretreated in the pretreatment step (S10) are treated in a cooking device at 100–140°C for 30–60 minutes; an aerobic fermentation step (S30) in which two or more of koji mold, yeast, and Bacillus subtilis are sequentially inoculated into the high-moisture plant by-products treated in the cooking step (S20) at 30–45°C at intervals of 12–48 hours, and fermented at 25–40°C for 12–72 hours while maintaining the dissolved oxygen (DO) in the fermentation tank at 3–8 mg / L; the aerobic An anaerobic fermentation step (S40) in which lactic acid bacteria are inoculated into the fermented product from the fermentation step (S30), and fermented under anaerobic conditions at 30 to 40°C for 12 to 72 hours; and a post-fermentation step (S50) in which the fermented product from the anaerobic fermentation step (S40) is aged for 1 to 30 days under low temperature conditions of 10 to 40°C in an anaerobic sealed state;The process is performed including, wherein the high-moisture plant by-product of the pretreatment step (S10) includes high-moisture residue generated from one or more of a vegetable / agricultural product market, kimchi factory, cabbage pickling factory, pickling factory, agricultural product cold storage, cabbage distribution center, food processing plant, alcohol factory, beer factory, tofu factory, juice factory, and soy milk factory, and the heat source of the cooking step (S20) may be performed using at least one of waste heat resources generated from the regeneration, emulsification, purification, pyrolysis, incineration, or energy recovery processes of waste oil sludge, such as waste oil sludge, waste vinyl, waste plastic, waste tire, or waste incineration / recycling, and the waste oil sludge includes waste oil, oil-containing sludge, purification residue, emulsification residue, pyrolysis residue, and mixtures thereof, and the waste heat resource includes one or more of combustion exhaust gas heat, steam heat, cooling water heat, heat exchange recovery heat, or radiant heat, and the regeneration, emulsification, of waste oil sludge A method for producing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts, characterized by using a byproduct generated from at least one of a purification, pyrolysis, incineration, or energy recovery process. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 A method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts according to claim 1, wherein the aerobic fermentation step (S30) is characterized by simultaneously inoculating one or more of koji mold, yeast, and Bacillus subtilis into the high-moisture plant byproduct processed in the cooking step (S20) under conditions of 30 to 45°C, and then fermenting at 25 to 40°C for 12 to 72 hours. Claim 6 delete Claim 7 A method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts, characterized in that, in addition to the aerobic fermentation step (S30) and anaerobic fermentation step (S40) after the cooking step (S20), one or more of koji mold, yeast, Bacillus subtilis, and lactic acid bacteria are simultaneously inoculated into the high-moisture plant byproduct processed in the cooking step (S20) under conditions of 20 to 45°C, and then complex fermentation is performed at 20 to 40°C for 12 to 72 hours. Claim 8 A method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts, characterized in that, in addition to the aerobic fermentation step (S30) and anaerobic fermentation step (S40) after the cooking step (S20), (A) a step of inoculating two or more of koji mold, yeast, Bacillus subtilis, and lactic acid bacteria simultaneously or at short intervals and performing complex fermentation at 20 to 40°C for 12 to 72 hours; or (B) a step of fermenting aerobic microorganisms including koji mold, yeast, and Bacillus subtilis at 20 to 40°C for 12 to 72 hours, and then additionally fermenting anaerobic microorganisms including lactic acid bacteria at 20 to 40°C for 12 to 72 hours. Claim 9 A method for manufacturing long-term storage fermented feed using a fermentation process of high-moisture agricultural byproducts, wherein, in the pretreatment step (S10), the step of drying the high-moisture plant byproduct is included, and the method may be performed using at least one of the waste heat resources generated in the regeneration, emulsification, purification, pyrolysis, incineration, or energy recovery processes of waste oil sludge, such as waste oil sludge, waste vinyl, waste plastic, waste tire, or waste incineration / recycling, as a heat source, wherein the waste oil sludge includes waste oil, oil-containing sludge, purification residue, emulsification residue, pyrolysis residue, and a mixture thereof, and the waste heat resources include one or more of combustion exhaust gas heat, steam heat, cooling water heat, heat exchange recovery heat, or radiant heat, and are characterized by being generated in at least one of the regeneration, emulsification, purification, pyrolysis, incineration, or energy recovery processes of waste oil sludge. Claim 10 delete Claim 11 Fermented feed for Hanwoo cattle and dairy cows produced by any one of the manufacturing methods of paragraphs 1, 5, 7, 8, and 9.

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