Meiji Seika Kaisha, Ltd.

National Federation of Agricultural Cooperative Associations

Toshiaki Eida

Hidemasa Hidaka

Yasuhiro Saito

Yutaka Nakajima

Toru Hamaya

Takashi Nakaoyama

Kimiyoshi Nakamura

Tomiji Saito

Chobe Yomoto

Toshiaki Kohno

New animal diet designed for breeding sows contains, as an essential ingredient, a sugar composition that is mainly fructo-oligosaccharides, mixed at 0.1 to 5% level with regular feed. Above diet has effective roles to short days to estrus after weaning of sows, thereby increasing the numbers of piglets at low cost and less labor is expected as a result. The sugar composition is obtained through the enzymatic process of fructose transferase upon sucrose in order to produce fructo-oligosaccharide as a main component.

Feeding method in breeding sows

A livestock feed contains, as sugar component, inulooligosaccharides (oligosaccharides consisting of one to five fructose units linked together through .beta.-1,2 linkage) in an amount of 0.1 to 10.0%. This is effective in markedly reducing scours and loose passage often observed in weaned livestock and poultry and thus promoting their growth.

Livestock feed containing inulo-oligosaccharides and breeding of

The present invention is a method of producing maltose of high purity from starch, in which starch is saccharified by .beta.-amylase and .alpha.-amylase and/or .alpha.-1, 6-glucosidase thereby making saccharified liquor containing less than 0.5% of glucose, 60.about.85% of maltose, less than 5% of maltotriose together with by-products such as oligo-saccharide and dextrin. And then this liquor is passed through the columns filled with granular active carbons, which have a peak of micropore diameter distribution of above and below 25 A respectively, under the condition of Special velocity (SV) below 2 thereby removing dextrin and oligosaccharide and thus producing maltose of high purity.

Method of producing high purity maltose

A method for deodorizing soybeans or defatted soybeans which comprises extracting soybeans or defatted soybeans with water to obtain soybean milk, adding a sulfurous acid reducing agent, with sodium sulfite being preferred, to the soybean milk in an amount of from about 1500 to about 4000 ppm based on the total solids content of the soybean milk in the case of soybeans, or about 200 to about 1000 ppm based on the total solids content of the soybean milk in the case of defatted soybeans, heating at high temperature for a short period of time under pressure, quenching the heated soybean milk, and treating the cooled milk with activated carbon to adsorb odorous components and the remaining sulfurous acid reducing agent thereon.

Method for deodorizing soybean milk obtained from soybeans or defatted

Growing community of inventors

Kanagawa, Japan

Toshiaki Eida