JP2001078676A - Fermentation of bean curd lees - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for fermenting bean curd lees for effective use of bean curd lees and to use the fermented bean curd lees as a feed. SOLUTION: Bean curd lees are formulated with rice bran, fermented by using broadly-defined Bacillus subtilis, the water content of fermented substance is reduced and the qualities of the fermented material are stabilized while keeping the bacteria alive. The self-heating of the fermented substance is utilized in drying and evaporated wafer is absorbed in a hygroscopic material such as a ground material of tree, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION

[Current state of technology related to the invention] Although the effective use of food residue has been proposed for a long time, no fruitful fact has been reported. Recently, an unusual ruling regarding industrial waste was issued in a trial involving okara, but this should be taken as a very ironic indication of the current state of Japan's philosophy on resources. Okara is produced in an amount of 480,000 tons a year, but most of its processing is incinerated. But,
There is a global urgency to regulate incineration as an environmental measure. Whether it is waste or throw away or waste because it is waste, the logical path is similar to that of a judge. However, Japan's food situation is not as viable as it has become. In particular,
Most livestock feed relies on imports, but in this situation there is no reason to beat international competition for livestock products. Due to the short-term trend, lack of international prospects, they do not recognize the urgency of improving the domestic procurement rate, and the effective use of food residues does not progress slowly. Okara is a food that humans eat.
The current situation of treating soybean curd as industrial waste is nothing more than the neglect and neglect of the Japanese. However, even if we omit it again, the current state of technology for keeping okara is only lonely, and it is the beginning of this proposal that satisfies today's viewpoint.

[Problem to be solved by the present invention] Okara has a high moisture content and is easily damaged. This drawback has hindered expansion of usage. If the moisture content is low, the perishable defect is improved, and if it is prevented from deteriorating, reliable use as a feed can be secured. Another problem is handling and storage. If it is easy to handle and can be stored for a long period of time, applications will expand dramatically.

[Means for Solving the Problems]

[I] Okara is easily damaged, but it is a property derived from moisture and handling. Drying is a method that directly addresses the moisture. However, this method has disadvantages. In other words, in order to simply evaporate the water occupying 80% or more of the total amount, heat energy equivalent to the latent heat of evaporation is merely supplied while discharging a large amount of carbon dioxide. Even if it is developed, the basic idea itself is the last century. In the present invention, an appropriate amount of dried rice bran is mixed and the primary moisture control is performed. The standard of mixing is to add a microbial material to make the moisture content suitable for fermentation. According to the experiment, good results were obtained when the water content after mixing was around 60%. It is important to use Bacillus subtilis, a safe and multifunctional thermophilic bacterium, for the fermentation microorganism, and the effectiveness of the fermentation treatment is enhanced by the use of Bacillus subtilis. Various attempts have been made for rice bran other than rice bran, but there is no substitute that has the required properties. Therefore, the main ingredient mixed with okara is rice bran. However, it is possible to add various substances to reinforce the components, and the effectiveness is further enhanced by appropriately selecting according to the application.

[Problem II] Okara and rice bran are easily rotted just by mixing them. Fermentation is effective to increase the number of specific microorganisms in order to make it hard to putrefaction, but in order to maintain that state, it is necessary to reduce the water content to 30% or less. Utilizes fermentation heat as a heat source. When a mixture of okara and rice bran having moderate moisture is fermented with Bacillus subtilis, a high temperature is emitted and at the same time, a large amount of moisture evaporates rapidly. By utilizing this effect, the fermented product can be dried without supplying energy from outside. The point in this case is to remove all of the evaporated water without recondensing in the okara. If the water condenses inside the okara, the moisture content inevitably increases in that portion, resulting in abnormal fermentation, which leads to bad odor and decay. Therefore, the steam must not be condensed inside the okara. In order to remove the evaporated water, it is preferable to stack the okara in a sandwich shape with a hygroscopic material. A dehydrating agent that is strong enough to inhibit fermentation will cause insufficient fermentation, and if the moisture absorption capacity is insufficient, there is no meaning as a hygroscopic material. In the experiment, the crushed product showed the highest effect. That is, the fermentation was carried out in the above-described manner, and the required moisture content could be obtained in about 3 days (with seasonal factors). In addition, the crushed product also has a function of absorbing the odor generated during fermentation and not emitting it to the outside, and the use of the product is an important factor that determines the success or failure of the present invention. At the target moisture content, fermentation no longer persists and the temperature drops rapidly. In addition, it has been proved that the fermented product has extremely good preservability and can be stored for a long period of one year or more, and there is no fluctuation in quality during this period.

[Problem III] Granulate for improved handling. Granulation is performed at a moisture content of 30 to 40%. The particle size may be various depending on the application. When granulated, the drying property is improved, and as a result, there is a synergistic effect that the storage stability is rapidly improved. A storage test was conducted in which the granulated product was placed in a polyethylene perforated bag and allowed to stand in a natural state for one year, and the quality did not change except for the moisture content.

[Note 1] Okara is treated while it is hot, or when the temperature is low, it is heated to suppress the rise of lactic acid bacteria. In terms of energy economy, it is ideal to treat at the point of generation of okara, that is, at the highest temperature.

[Note 2] It is necessary to use extremely multifunctional Bacillus subtilis as a fermenting microorganism.

[Note 3] Okara handling is to prevent abnormal fermentation.
They must be handled as cleanly as possible, with soil and human bare hands being the most inevitable.

[Note 4] The hygroscopic material is limited to hardwood crushed products. Never use conifers.

[Note 5] When the granulated product is sealed for storage, a small amount of air must be circulated to allow breathing.

EXAMPLE Fresh rice bran and commercially available Bacillus natto are added to okara at a temperature of 70 ° C. to adjust the average moisture content to about 60%. Confirm that the adjusted temperature is 40 ° C or higher. A crushed product is spread to a thickness of about 20 cm, and a fine-grained net is placed thereon. Spread the prepared okara on the net to a thickness of about 20 cm. Lay the net on the okara as well as the lower side, and lay the crushed goods on the lower side as well. In 1-2 hours, the temperature inside the okara begins to rise. Thereafter, the fermentation is continued until the water content becomes 40% or less. Usually, it is about 2 days in summer and about 4 days in winter. The fermented product is granulated by a granulator to produce a product. The particle size is generally about 1 to 5 mm. According to the result of requesting a component analysis of the product, it was found that the crude protein amount was greatly enhanced from the value of the raw material. In addition, as a result of continuous trials on laying hens, it was observed that the color of yolks became dark and the eggshell became firm during the trial period.

[Brief description of the drawings]

Fig. 1 Okara fermentation

[Explanation of symbols] Loading platform Desiccant Net Okara

Claims (2)

[Claims] When a tofu (hereinafter referred to as "okara") is subjected to a fermentation treatment, a fixed ratio of rice bran is added to adjust the moisture content.
A fermentation treatment method characterized by adding a microorganism material containing Acilus Subtilis (hereinafter abbreviated as Bacillus subtilis) and fermenting. In addition, rice bran doubles as a moisture regulator and a microorganism growth promoting material. 2. During fermentation, a tree is crushed (hereinafter referred to as a crushed product) or sandwiched between other water-absorbing materials, and its own heat is generated by adsorbing water evaporated by fermentation heat. And dried.