PROCESS FOR PRODUCTION OF FISH STIMULI(SUBSTANCES)

Abstract: Method for production of stimuli substances for fish in which animal plankton is acid treated with pH 2-3 so that the proteins are hydrolyzed specifically and catalyzed by added enzymes of the type pepsin, after which pH is adjusted to approximately (8), where the hydrolyzing of proteins continues and is catalyzed by enzymes of the type trypsin. The producted stimuli substances are used as admixture to artificial bait or fodder for fish.

Description: Process for production of fish stimuli (substances) Technical scope The present invention relates to a method in which protein in a given raw material is bio-chemically broken down by a reproducible process to specific water-soluble sub¬ stances, which influence smell and taste senses, particularly those of fish and other sea creatures, the use of stimuli solutions in artificial bait and in fodder particularly for fish, for the purpose of getting fish to accept an artificial, yet suitably composed bait as natural fodder, or to accept a tasteless or mild tasting, yet suitably composed fodder with small amounts of stimuli sub¬ stances added. Furthermore the invention relates to a method in which fat, which is insoluble in water, (and therefore can not be detected by fish or sea creatures) can be transferred to compounds which can still influence smell and taste senses in fish and other sea creatures. The technical stage Research is under way to develop methods for influencing taste characteristics in fodder for both warm and cold blooded animals. Moreover work is in progress to develop artificial bait for the purpose of economizing food resources that are now used as bait for trade fishing, particularly mackerel. In fishing with passive tools for example longline, the fish must work actively to swallow the bait and hook so that chances of being caught are certain. If the bait is not acceptable to the fish, both the bait and hook are rejected. Chances of being caught are then small. From commercial fishing it is well known that fatty mackerel which contains animal plankton in its intestines, is preferably used as bait for longline fishing for cod and haddock. Yet on the other hand hand lean mackerel that is void of food in its digestive system, is avoided. One must assume that bait mackerels stimuli properties on the smell *■- and taste senses in the next link of the feeding line e.g. cod, is in relation to the mackerel's food situation during catch moment. When the mackerel is digesting its fodder, the digestive system, blood and cellular tissue contains a 5 large amount of several water-soluble digestive products. It is reasonable to assume that at least some of these products act as stimulants on other fishes' smell and taste senses. Moreover, some of the fat in the fishes' cellular 10 tissue appears in the form of microscopical globules. In t blood stream these are emulsified by aid of the bile. When the -fish tissue is exposed by cutting the bait, the water soluble compounds and the fat globules that are made hydro- phile, are freed and act as smelling substances for fish in 1 he sea. Preferance tests with fish in tanks fed with extract equal quantities of bait filled digestive systems and muscl tissue from the same mackerel showed that the fish preferre bait filled digestive systems. One can therefore assume th 20 important stimuli substances originate in the intestines, and that these later are reabsorbed by the animal and are the distributed via the blood stream to other parts of the body tissue. With this continuous stimuli transport from the digestive system to the cellular tissue it is natural that 25 mackerel's stimuli effect varies with its nutritious conditi Several other methods are earlier known for breaking down by enzymes, uncontrolled digestion of cellular substanc most of them so-called hydrolysis . Furthermore several methods are known for the producti 30 of fodder for fish and animals based on enzyme or mechanical breaking down of cellular matter. Traditional hydrolysis of sea creatures, or parts of this takes place by the admixture of acid to different acidities where various enzyme systems have optimal working 35 areas. Thereby obtaining that both the endocellular enzyme and digestive enzymes break down the proteins and partly the fat in an uncontrolled process to a beforehand unknown mixtu of end products. Particularly peptides, amino acids, nitro OM y i p non-protein, glycerol and free fatty acids. This type of autolysates is not easily accepted as taste substances by either humans or animals . Palatable autolysates have, however, a large market potential in fodder, bait, human nutrients and. also medicines. From Norwegian Patent Application No.753131 it is known another method for the production of fish extract in which the main requirement is that fish protein liquifies by using two types of proteinases at different pH-values . First pH 9-10, secondly pH 5-6 at a temperature of 50-60°C. Protease types are not given. Furthermore the temperature is raised to a level above 60°C. before adding the proteinase, thereby deactivating the autolysis enzymes in the fish body. Claim 4 states a temperature raise up to 90 C. in order to deactivate the proteases. This implies that the added proteases hardly include trypsin, since this cannot be destroyed quantitatively at 90 C. Moreover, in example 1, table 1, sugar content is given in the product in accordance with the invention as 10.25%. This cannot originate fro the fish, yet the description on the other hand does not mention the admixture of sugar. From Norwegian Patent No. 136996 is known a method of production with moist fodder particularly for fish. From here it is also known how to emulsify fat with from among other compounds bile in order to attain an even distribution of fat by mixing together with other fodder ingredients, and also in the end product that the mixture is converted into a fodder emulsion. From Norwegian Published Specification No.138056 is known another method for the production of animal fodder by the admixture of fat. This is characterized by the fat being exposed to the influence of pancreatic lipase, or a mixture of fat and protein is exposed to the influence of pancreatic lipase and protease and the conditioned fat or mixture of fat and protein is mixed into the fodder. Further it is apparent both by the main requirement and sub-requirement that if- a mixture of fat and protein is used, then the fat must be emulsified in the protein before treatment with the enzyme mixture. With this invention the fat and the emulsifying of the fat in order to attain a satisfactory fat splitting is the utmost importance to achieve the intended effect. This is to increase the palatability of the animal fodder by aid of the split fatty acids from the fat. Subclai s show that in compliance with the invention the temperature requirements in the reaction mixture call for 35°C. - 60°C. and acidity pH 7-9. From Norwegian Patent No. 130807 is known a method for the pro uction of autolysate of sea creatures by acidity above or li pH 4, characterized in that the autolysis is carried out at • a temperature of 40°C. - 60 C. during careful stirring. Th .. autolysis must cease when pH has reached 6.5 after which th autolysate is collected. Description of the invention The purpose of the present invention is to effect a method which makes it possible qualitatively to retain stim substances formed by digestion. This invention relates to method for production of stimulating substances for fish, made from cellular substances. The method's characterizing feature is that sea creatures, particularly animal plankton, are digested artifi¬ cially in two stages equivalent to the stomach and small intestine of mackerel, that to the animal plankton in stage is added diluted HC1 in a process tank, to the correct acidity normal for fish during digestion - pH 2.0-4.0, preferentially pH 2.5; that the mixture has pepsin added in the form of finely divided fish stomachs, extract of this o commercially available concentrated pepsin? that the temper ture in the mixture is set as close to the optimal tempera¬ ture for the type of enzyme product or enzyme extract used, 5 C. - 40 C. , preferentially 37°C; that the temperature in the reaction mixture when the pH shows no sign of increasin be raised to 86 C. to pasteurize the reaction mixture; that the temperature after a holding time of up to 1 hour is reduced to optimal temperature for enzyme reactions on an alkaline side, preferentially 40°C, after which the second stage of the digestive process begins; that the actual acidity simultaneously is raised by the admixture of NH.OH to the level peculiar for the small intestine in fish pH 7.5-8.5, preferentially pH 8.0; that the reaction continues by the continuous addition of the bases when acidity is reduced to pH 7.5 - until pH stops sinking. In addition to pepsin and trypsin other digestive enzymes may also be used, or enzyme products that are commercially available, or the conditions of the reaction can be set in accordance with its optimum. According to the invention an artificial digestion is created in two stages, in which the added enzymes or enzyme products split the protein molecule specifically as follows: 1st stage: Pepsin catalyzed splitting in an acid reaction, optimal pH 1.5-2.5. 2nd stage: Trypsin catalyzed splitting in an alkaline reaction, optimal pH 7.5-8.5. The break down of the proteins by the proteases also frees the fat which in accordance with the . invention is trans¬ formed to stimuli substances by emulsifying with bile and homogenizing with water to microscopical fat globules, yet without the fat being split by upases or in any other way. The practical execution of the invention is difficult due to the danger of infection by bacteria following bacteria growth and the formation of unintentional splitting products. This applies particularly to the alkaline 2nd stage of the process. For the acid stage, the pH can be maintained so low that bacteria growth can be prevented. Because of this the pepsin source for the reaction in the acid stage in accordance with the invention can be composed of e.g. mackerel entrails or extract of this. Commercially available pepsin and trypsin can also be used for acid and alkaline reactions respectively. During the process the fat must be protected particularly against oxidation, as reaction compounds from this are fish repellent. In the production of fat stimuli in accordance with the invention, bile particularly that from cattle, is used as a combined emulsifier and anti-oxidation agent. Recommended practical methods In the following examples the invention is explained more fully with reference to simple practical methods witho these in any way whatsoever being considered limitative for the invention. Eksempel 1 Finely divided entrails with 10% grated entrail fille mackerel intestine and 0.5% concentrated pepsin were placed in a reaction vessel with stirring apparatus and C0_ atmos¬ phere. Then hydrochloric acid was added to the mixture to pH 2.0 at a reaction temperature of 37°C. under continuous stirring. When the pH showed no sign of increasing, the temperature was raised to 80 C. to pasteurize the mixture, then reduced to 37°C, then NaOH and NH 4 0H and added to pH and kept there after 1% trypsin was added to the mixture. Stirring continued at a temperature of 37°C. until pH stopp sinking, then 1% cattle bile was added, since the amount of bile in the mackerel entrails was too low to emulsify the f from the entrails. The mixture was freed of solid particles and used as stimuli for substance for the production of artificial bait and fodder for fish, with satisfactory results. Example 2 Krill was grated, 50% water added and then further finely with a mill to a suspension. During stirring hydrochloric acid was added up to pH 2.0 while the temperature was set a 37 C, then 1% commercially available concentrated pepsin based on the weight of the krill was added. After a reaction period of 2 hours the mixture was he to a pasteurizing temperature of 86°C. After cooling down 37 C. the actual acidity increased to pH 7.8 by the admixtur of NaOH and NH 4 0H, as well as 1% commercially available concentrated trypsin. After constant pH the undigested particles, consisting mainly of shell, were removed, since solid particles do not have a stimulating effect and can therefore not be used .for other purposes.. The end product was tested at the Research Station for Salmon Fishing, Sunndalsøra. It was ascertained that salmon reacted positively to the admixture of the tasteless fodder down to 70 p.p.m. calculated on dry matter and even distribution of the fodder. Example 3 Whole entrails were added HC1 to pH 2.8 and 0.5 % concentrated pepsin during stirring at a temperature of 37°C and an atmosphere of C0 2 above the mixture. After 5 hours the mixture was pasteurized at 86°C, cooled down to 37°C, NaOH and NH 4 0H added to pH 7.8, 0.5 % concentrated trypsin added - still under an atmosphere of CO- • After constant pH solid particles were removed by centrifuging, and the fat converted to stimuli by the admixture of 2 % cattle bile based on the fat amount. The mixture of water soluble nitrogen content stimuli fat and bile was homogenized and used as stimuli solution in artificial bait and fodder for fish. Industrial uses Stimuli for fish, produced by the following methods can chiefly be used as admixtures for fish fodder. Furthermore, it can be used in artificial and/or natural fish bait.

Claims: Patent claims 1. The process for the production of stimuli, substances for fish, with cellular matter, characterized by that sea creatures, particularly animal plankton,, are artificially digested in 2 stages equivalent to the s±omach and small intestine of mackerel, so that animal plankton in the 1st stage has diluted HC1 added, in a process tank, until the actual acidity that is normal in the fishes' stomach during digestion -* ■ *• pH.2.0 -*-- 4.0, preferentially pH 2.5; that the reaction mixture has pepsin added in the form of finely divided fish stomachs or extract of this or commercially available concentrated pepsin; that the temperature in the mixture is set as near to the optimal for this type of enzym product or enzyme extract used, 5°C - 40°C, preferentially 37 C; that the temperature in the reaction mixture when the pH shows no sign of increasing, is raised to 86 C, to pasteurize the reaction mixture; that the temperature after holding time of up to 1 hour is then reduced to optimal temperature for enzyme reactions on an alkaline side, preferencially 40°C, after which the 2nd stage of the digestive process begins; that the ' actual acidity is raised simultaneously by the admixture of NaOH or NH.OH to the leve typical for the small intestine of fish, pH 7.5 - 8.5, preferentially pH 8.0; that the reaction continues -by continuous addition of the bases when acidity sinks to pH 7. until pH stops sinking. 2. • The process in accordance with claim 1, characterized in that in addition to pepsin and trypsin other digestive enzymes or enzyme products commercially available may be use and the reaction conditions must also follow in accordance with these optimums . 3. The process in accordance with claims 1 and 2, characterized in that undigested remains are removed from th hydrolysate by the well known separating and/or decanting technique. 4. The process in accordance with claims 1 --- 3, characterized in that the. undigested fa fraction is returned to the hydrolysate, that the hy ' drolysate with the fat fraction has animal bile added and is homogenized in an in itself known 5 manner for use as stimuli. 5. Use of stimuli substances produced in a-cordance with claims 1 - 4 as admixture in fodder and bait in any kind of concentration whatsoever. 10 6. Stimuli solutions for use in fish- bait and fish fodder, characterized in that they are produced from sea creatures, particularly animal plankton; that this is finely divided, diluted hydrochloric acid is added to pH 2 - 4, preferentially 15 pH 2.5; pepsin is added in the form of finely divided fish stomachs, extract from this or commercially available concentrated pepsin, that the temperature in the mixture is set at 5°C - 40°C, preferentially 37°C, the temperature is raised to 86 C in order to pasteurize the mixture when pH 20 shows no sign of increase; that the temperature is reduced to 37°C, pH is increased to 7.5 - 8.5, preferentially pH 8.0, by the admixture of sodium hydroxide, ammonia solution or another base, after which trypsin is added and the pH kept constant by addition of water until pH stops sinking, after which solids ■ 25 are removed and the fat is emulsified with bile or is removed from the liquid.

Inventors: OPSHAUG K
Applicants: MUSTAD & SOEN AS, OPSHAUG K, MUSTAD & SON AS
Application year: 1981
Main classification: A23K1
IPC codes: A01K97, A23J1, A23K1