CN115812070A - Preparation method of fermentation liquor of oncorhynchus masou - Google Patents
Preparation method of fermentation liquor of oncorhynchus masou Download PDFInfo
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- CN115812070A CN115812070A CN202280001920.8A CN202280001920A CN115812070A CN 115812070 A CN115812070 A CN 115812070A CN 202280001920 A CN202280001920 A CN 202280001920A CN 115812070 A CN115812070 A CN 115812070A
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F1/00—Fertilisers made from animal corpses, or parts thereof
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F17/00—Preparation of fertilisers characterised by biological or biochemical treatment steps, e.g. composting or fermentation
- C05F17/20—Preparation of fertilisers characterised by biological or biochemical treatment steps, e.g. composting or fermentation using specific microorganisms or substances, e.g. enzymes, for activating or stimulating the treatment
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/20—Fertilizers of biological origin, e.g. guano or fertilizers made from animal corpses
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W30/00—Technologies for solid waste management
- Y02W30/40—Bio-organic fraction processing; Production of fertilisers from the organic fraction of waste or refuse
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Abstract
The invention relates to a fermentation broth for preparing oncorhynchus masou and a preparation method thereof, and the oncorhynchus masou fermentation broth can be used for preparing an environment-friendly liquid fertilizer which can effectively extract total sugar and protein from the oncorhynchus masou, only separates an extracting solution and ferments and ripens under specific conditions, so that the fermentation time can be effectively shortened, and the stink and pollution possibly generated in a fermentation device are minimized.
Description
Technical Field
The present invention relates to a method for preparing a fermentation broth using oncorhynchus masou, and to a method for efficiently extracting total sugars and proteins from oncorhynchus masou, fermenting and maturing the oncorhynchus masou in a short period of time, and using the oncorhynchus masou, which is dead or has lost its value, in an environmentally friendly manner.
Background
The death or the loss of the value of the mountain trout occurs after the sacrifice of the mountain trout, a wharf, representing a country in the korean winter, is completed, but recently, a large amount of the mountain trout, which needs to be discarded, appears more than ever due to the influence of the new coronavirus, and thus, the handling of the mountain trout is difficult.
The oncorhynchus masou masou is a fish of salmonidae, and various cooking methods are being developed to convert it into edible fish, it is difficult to induce unique meat quality and taste of oncorhynchus masou through general oncorhynchus cooking methods, and it is practically difficult to eat it as a general fish because of limited people who look for oncorhynchus masou.
On the other hand, the oncorhynchus masou is rich in protein and fat, contains essential amino acids and essential fatty acids, contributes to various physiological functions, and is rich in various vitamins, as compared with other fishes.
In the present invention, fermentation broth is prepared using the oncorhynchus masou fish discarded after the ceremony is over, thereby using a large amount of oncorhynchus masou fish that is difficult to handle in an environmentally friendly manner, and according to the method of the present invention, about 60-80 tons of crop nutrients can be prepared using 20 tons of oncorhynchus masou fish, thereby judging that the oncorhynchus masou fish can be used as a fertilizer that can reduce the cost of farmers for purchasing the crop nutrients.
Disclosure of Invention
Technical problem
The present invention is to effectively solve the problems of malodor, contamination of fermentation strains, and the like occurring during fermentation and maturation by shortening the fermentation and maturation period, which has conventionally been long for several months to at most about 2 years, to about 10 days by fermenting and maturation an extract obtained by adding water to and heating oncorhynchus mykiss in a short period. Another object of the present invention is to provide a fermentation broth of oncorhynchus masou fish, which can cultivate ecological agriculture for farmers and save the cost of purchasing nutrients for crops by preparing an environmentally friendly liquid fertilizer that can effectively extract total sugars and proteins from oncorhynchus masou fish that dies or loses the utility value after finishing a ceremony of oncorhynchus masou fish, which is a representative ceremony in the korean winter season, and a method for preparing the same.
Technical scheme
The invention provides a preparation method of a fermentation liquor of oncorhynchus masou, which is characterized by comprising the following steps: adding water to the oncorhynchus masou and heating to obtain an extracting solution containing total sugar and protein; a step (b) of adding molasses to the extract obtained in the step (a) and inoculating Bacillus subtilis to the extract for fermentation; a step (c) of aging the mixture at normal temperature after completion of the fermentation in the step (b); and (d) inoculating a photosynthetic microorganism after the maturation.
The method for preparing the fermentation broth of the oncorhynchus masou is characterized in that in the step (a), the fermentation broth of the oncorhynchus masou can be heated, cooled to 35-40 ℃ and centrifugally separated to obtain an extracting solution.
The preparation method of the fermentation liquor for the oncorhynchus masou is characterized in that the fermentation in the step (b) can be carried out for 5 to 7 days under the condition of the temperature of 38 to 40 ℃ while stirring, and the stirring is carried out for 60 to 80 times per minute.
The preparation method of the fermentation liquor of the oncorhynchus masou is characterized in that the ripening in the step (c) can be carried out for 3 to 5 days under the condition of normal temperature while stirring, and the stirring is carried out for 10 to 30 times per minute.
The method for preparing the fermentation liquor of the oncorhynchus masou is characterized in that the photosynthetic microorganism in the step (d) can be a microorganism of the genus of Rhodobacter (Rhodobacter).
ADVANTAGEOUS EFFECTS OF INVENTION
When the fermentation broth is produced, the natural fermentation method has a problem in that, when the fermentation broth is sprayed on agricultural products, malodor may be transmitted to consumers, but in the present invention, when the fermentation broth is prepared, fermented fishy smell is not generated in the agricultural products even if the fermentation broth is finally sprayed through a heating step.
And, the fermentation liquor is prepared by greatly shortening the existing fermentation and maturation period, which is long from several months to 2 years at maximum, to about 10 days, thereby solving the problems of malodor generated when preparing the fermentation liquor and contamination of fermentation strains, etc., and when preparing by a natural fermentation method, the generated waste can be used as fish meal, thus having a great added value.
As described above, the present invention has an effect of efficiently extracting total sugar and protein from pulverized oncorhynchus masou by adding water and heating the same, and preparing oncorhynchus masou fermentation broth that does not emit fishy smell of fermented fish when the extract is fermented and matured in a short period of time to produce a product, thereby effectively solving the problems of malodor, contamination of fermentation strains, and the like caused by the conventional long fermentation and maturation period, and breeding farmers' ecological agriculture and economic crop nutrient purchase costs by using the oncorhynchus masou that dies or loses utility value in an environmentally friendly manner after the oncorhynchus masou ceremony, which is a country representative of a ceremony in korea, is over.
Drawings
Fig. 1 is a graph showing the change in the extraction amount of total sugars based on the extraction time in step (a) of the present invention.
Fig. 2 is a graph showing the change in the amount of protein extracted based on the extraction time in step (a) of the present invention.
Fig. 3 is a photograph of a masou prepared for an experiment.
Fig. 4 is a photograph of the Oncorhynchus masou residue and the separated extract solution.
Detailed Description
Oncorhynchus masou masou is a freshwater fish that is a cold water fish of salmonidae, and is a korean native species freshwater fish. The oncorhynchus masou is used as a land seal type of the oncorhynchus masou, is similar to the oncorhynchus masou, is about half as long as the oncorhynchus masou, and lives in the river with water temperature not exceeding 20 ℃ and rich dissolved oxygen for a long time.
On the other hand, the mountain trout ceremony of south china is the best ceremony in winter since 2003, and may be referred to as a representative ceremony of south korea. The above-mentioned mountain trout ceremony is the biggest ceremony in korea which attracts many people every year and foreign visitors, and there is no appropriate method for treating a large amount of dead or useless mountain trout after the end of the mountain trout ceremony, and thus it is required to develop a method for effectively treating the mountain trout.
Compared with other fishes, the oncorhynchus masou fish is rich in protein and low in fat content, and according to the national academy of aquatic sciences, every 100g of edible part contains 20.3g of protein and 3.3g of fat. The present invention can have an effect of utilizing the above-described characteristic of the oncorhynchus mykiss fish to prepare the oncorhynchus mykiss fish fermentation broth, thereby breeding farmers' ecological agriculture and economic crop nutrient purchase costs by using the oncorhynchus mykiss fish dead or losing value in an environmentally friendly manner after the oncorhynchus mykiss fish sacrificial ceremony, which is a country representing a ceremony in the winter of korea.
In addition, the present invention has an effect of reducing the existing long fermentation and maturation time when preparing the liquid fertilizer by performing the heating process after crushing the oncorhynchus masou, effectively solving the problems of malodor and secondary pollution, etc. occurring during the preparation, and finally improving the quality of the fermentation broth. When heating, sterilization is generally performed, and when according to the present invention, there may be an effect capable of reducing the period of fermentation and maturation in addition to the sterilization effect.
The invention provides a preparation method of fermentation liquor for oncorhynchus masou, which is characterized by comprising the following steps: adding water to the oncorhynchus masou and heating to obtain an extracting solution containing total sugar and protein; a step (b) of adding molasses to the extract obtained in the step (a) and inoculating Bacillus subtilis to the extract for fermentation; a step (c) of aging the mixture at normal temperature after completion of the fermentation in the step (b); and (d) inoculating the photosynthetic microorganism after the ripening.
The preparation method of the fermentation liquor of the oncorhynchus masou of the present invention is specifically described below according to the steps.
A step (a): extraction of total sugar and protein from Oncorhynchus masou
This step is a process of adding water to the oncorhynchus masou and heating to obtain an extract containing total sugars and proteins. Preferably, water is added to the oncorhynchus masou, and the oncorhynchus masou is heated for 90 to 120 minutes under the temperature condition of 100 to 120 ℃ to extract total sugar and protein from the oncorhynchus masou.
If the oncorhynchus masou is not heated but directly used as the oncorhynchus masou is heated, the fermentation period of the oncorhynchus masou is at least 3 months to 2 years, and problems such as malodor and fermentation strain pollution can occur in the process. However, in the present invention, the heating step is used, whereby the fermentation and maturation period can be shortened to less than half a month, and the fishy smell can be almost completely removed from the finished product. When the fermentation broth is produced, the natural fermentation method has a problem that, when the malodor of the fermentation broth is sprayed to agricultural products, the malodor may be transmitted to consumers, but in the heating method of the present invention, a factor for removing fishy smell from the production step is removed, thereby fermenting the agricultural products in which the fishy smell does not occur. Also, the extraction after heating of the present invention is always produced by a prescribed amount and time, so that the product is always uniform and when a problem occurs, it is easy to grasp in which step the problem occurs.
On the other hand, the oncorhynchus masou is rich in protein and low in fat content as compared with other fishes, and is preferably heated at a temperature of 100 to 120 ℃ for 90 to 120 minutes. In the present invention, it is preferable to add 30 to 40 parts by weight of the oncorhynchus mykiss fish to 100 parts by weight of water.
Total sugar (total sugar) is a generic term for digestible carbohydrates such as starch and sugar contained in crops, and can be efficiently extracted from oncorhynchus masou by the above-mentioned heating. In this case, it is preferable that the Oncorhynchus masou is pulverized, and the heating is performed at a temperature of 100 ℃ for 100 minutes to increase the yield of the fermentation.
On the other hand, it is preferable that the present invention further comprises a process of cooling to 35 to 40 ℃ and performing centrifugal separation after heating. More preferably, the solution is cooled to 38 ℃ and centrifuged, and the extract obtained by centrifugation is further added with water in an amount corresponding to the weight of the separated Oncorhynchus masou residue.
In this step, since water-soluble and water-insoluble substances are separated by centrifugal separation, the water-insoluble substances can be directly dried for use as fish meal, or can be used as raw materials for compost or animal feed, and thus their added value is enormous. After the extraction liquid is obtained by centrifugal separation, the residue can be about 20-30% of the weight of the oncorhynchus masou, and the residue can be used as fish meal compost after the moisture of the residue is removed to the maximum extent. However, the natural fermentation method cannot effectively use such water-insoluble substances, but wastes them, and thus its use is very limited.
On the other hand, in this step, any separation method may be used as long as it is a known method in the art to which the present invention pertains, other than the centrifugal separation.
If the next step (b) is carried out using the extract obtained through the above-mentioned cooling process, the fermentation time can be greatly reduced.
A step (b): fermentation with molasses and Bacillus subtilis
The step is a process of adding molasses to the extract obtained in the step (a) and inoculating bacillus subtilis to ferment.
In this step, preferably, the above-mentioned honey is added in an amount of 11 to 15% (v/v) based on the total amount of the extract (preferably, 50 to 95brix is used). Since Oncorhynchus masou is rich in protein and low in fat as compared with other fishes, the addition of molasses as a carbon source in the range of about 11 to 15% (v/v) is advantageous for the optimal culture medium composition for inducing fermentation of Bacillus subtilis. If a small amount of molasses is added, the nutrient source (carbon source) for liquid fermentation is reduced, and at the end of fermentation, a considerable amount of organic matter remains, whereas if a large amount of molasses is added, the fermentation time is prolonged, and the possibility of contamination by bacteria is increased. More preferably, 1400 to 1700 parts by weight of the extract, 180 to 250 parts by weight of molasses and 0.27 to 0.33 parts by weight of Bacillus are mixed and fermented, and most preferably 1600 parts by weight of the extract, 220 parts by weight of molasses and 0.3 parts by weight of Bacillus are mixed and fermented.
On the other hand, the above-mentioned Bacillus subtilis may also be directly subjected to normal culture, and preferably, bacillus subtilis subjected to a preculture process is used. The preculture is because resistance to pH shock and thermal shock which occur during production and storage after completion of the product can be given in advance. The Bacillus subtilis may be derived from various strains, and preferably Bacillus subtilis derived from Oncorhynchus masou is used.
Preferably, the fermentation in this step is carried out at a temperature of 38 to 40 ℃ for 5 to 7 days while stirring the mixture 60 to 80 times per minute, and 400 to 600L of air is injected per minute based on a 2ton tank. Also, it is preferable that the pH is maintained at 5.0 to 6.0 because Bacillus subtilis can decompose organic substances most actively under such conditions. More preferably, if the pH drops below 5.0, a base is added to adjust the pH to 6.0 and ferment.
Step (c): aging to obtain the final product
In this step, after the completion of the fermentation in the step (b), the fermentation is performed at normal temperature. Preferably, the aging in this step is performed while stirring at room temperature for 3 to 5 days, and the stirring is performed 10 to 30 times per minute. Preferably, the maturation is carried out while maintaining the pH between 4.0 and 5.0.
Step (d): adding photosynthetic microorganisms
The step (c) is a step of inoculating the optical microorganism after the maturation of the step (c). In this step, the photosynthetic microorganism is added, whereby swelling due to various gases generated from the fermentation broth after packaging the matured fermentation broth of the present invention can be prevented, and when the fermentation broth is used as a fertilizer for crops, nitrogen that affects the growth of the crops can be fixed. In this case, the photosynthetic microorganism may be a photosynthetic microorganism commonly used in the technical field of the present invention, and preferably, a microorganism belonging to the genus rhodobacter is used. More preferably, 0.4 to 0.5 parts by weight of rhodobacter sphaeroides is added to 100 parts by weight of the fermentation broth.
On the other hand, in the present step, after inoculation of the photosynthetic microorganism, molasses may preferably be added, and more preferably, about 5L of molasses is added per 1000L of the aged fermentation broth.
Hereinafter, the structure of the present invention will be described in more detail by the following examples. The scope of the present invention is not limited to the following embodiments, and includes technical ideas within the same scope.
Experimental example 1: confirming the change of total sugar and protein extraction amount based on the extraction time of step (a)
This experiment confirmed the change in the total sugar and protein extraction amount based on the extraction time in step (a) above. The extraction described above ultimately affects the quality of the fermentation broth by affecting the yield of the fermentation performed in the next step (b), and therefore it is necessary to establish optimal extraction conditions.
After cutting 400kg of Oncorhynchus masou, 1200kg of water was added and heated for extraction. The extraction was performed under 1 atmosphere, and the total sugar and protein extraction amounts and pH were measured in 30 minutes as shown in table 1 below.
TABLE 1
| Time (min) | 0 | 30 | 60 | 90 | 120 |
| Total sugar (mg/ml) | 0.022 | 0.042 | 0.049 | 0.054 | 0.060 |
| Protein (mg/ml) | 0.37 | 7.91 | 8.32 | 13.7 | 13.63 |
| pH | 7.15 | 6.72 | 6.75 | 6.88 | 6.63 |
Graphs showing the change in the total sugar and protein extraction amounts with respect to the extraction time based on table 1 above are presented in fig. 1 and 2, respectively. From FIGS. 1 and 2, it was confirmed that the extraction amount tends to increase when 120 minutes of extraction is performed for total sugars under 1 atmosphere, and the extraction amount tends to decrease when 90 minutes of extraction is performed for proteins, whereas the extraction amount decreases in the extraction time longer than the maximum extraction amount. In this regard, in the present invention, it was confirmed that the optimum extraction time for efficiently extracting total sugars and proteins was 100 minutes.
Example 1: preparation of fermentation liquor of oncorhynchus masou
After the oncorhynchus masou was placed in a bale at normal temperature, bacillus subtilis, which is a natural strain isolated from oncorhynchus masou, was isolated from the PSC medium and stored in an agar stock (agar stock) to be used as an inoculum. Stock solution (stock) was activated in a single step in units of L in MRS medium (modified MRS broth), and then pre-cultured by performing pilot culture in units of 100L. The pilot culture was previously given resistance to pH shock and thermal shock which occur during production and storage after completion of the product. In the pilot culture, the culture was carried out while maintaining a pH of 4.0 to 4.5 at a temperature of 40 ℃.
Thereafter, 400kg of the oncorhynchus masou as a raw material was pulverized, 1200kg of water was added and heated at a temperature of 100 ℃ for 100 minutes, and total sugar and protein were extracted from the oncorhynchus masou (fig. 3). Fig. 3 is a photograph of a masou prepared for the experiment. Thereafter, the temperature was lowered to 40 ℃ and the resulting mixture was placed on a screen for centrifugal separation to separate the Oncorhynchus masou residue and the extract, which was added in a total amount of 1600LWater was added to the extract (FIG. 4). Fig. 4 is a photograph of an extract separated from a Oncorhynchus masou residue. To the extract obtained through the above process, 220L of molasses of 80brix and 0.3kg of Bacillus subtilis from Oncorhynchus masou were added and fermented in a 2ton fermentor. In this case, the fermentation was stirred 80 times per minute at a temperature of 38 ℃ for 7 days, and when the pH was lowered to 5.0 or less, alkali was added to adjust the pH to 6.0, and 400L of air was injected per minute. After the fermentation is completed, the fermentation broth is maintained at ph4.5 under normal temperature conditions and stirred 20 times per minute for 4 days and is then after-ripened, and on the fifth day, rhodobacter sphaeroides (Rhodobacter sphaeroides) is added and packaged to complete the fermentation broth for the oncorhynchus masou. At 1X 10 9 5L of the above Rhodobacter sphaeroides was added per 1000L of the fermentation broth on the basis.
Claims (4)
1. A preparation method of fermentation liquor of oncorhynchus masou, which is characterized in that,
the method comprises the following steps:
adding water into the oncorhynchus masou and heating the oncorhynchus masou at the temperature of 100-120 ℃ for 90-120 minutes to obtain an extracting solution containing total sugar and protein;
step (b), adding 11-15% (v/v) molasses to the extract obtained in step (a), inoculating Bacillus subtilis, and fermenting for 5-7 days;
a step (c) of aging for 3 to 5 days at normal temperature after the completion of the fermentation of the step (b); and
a step (d) of inoculating a photosynthetic microorganism after the maturation,
the photosynthetic microorganism of step (d) above is a microorganism of the genus rhodobacter.
2. The method for producing the fermentation broth of oncorhynchus masou according to claim 1, wherein the fermentation broth of oncorhynchus masou is heated, cooled to 35 to 40 ℃ and centrifuged to obtain an extract in step (a).
3. The method for preparing fermentation broth of oncorhynchus masou fish as claimed in claim 1, wherein the fermentation in step (b) is performed at a temperature of 38-40 ℃ for 5-7 days while stirring, and the stirring is performed 60-80 times per minute.
4. The method for preparing the fermentation broth of oncorhynchus masou according to claim 1, wherein the maturation step (c) is performed at room temperature for 3-5 days while stirring, and the stirring is performed 10-30 times per minute.
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| PCT/KR2022/006271 WO2023277328A1 (en) | 2021-06-30 | 2022-05-02 | Method for manufacturing fermented liquor of masou salmon |
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