JP2003137679A - Fermented fertilizer formed as fertilizer from umami component - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve gustatory sensation by incorporating a free glutamic acid which is a umami component together with other free amino acids into a fertilizer to absorb the component into agricultural products and regulating the free glutamic acid having the high influence on the gustatory sensation among the nutrient components of harvest to be consumed as food to an optimum concentration and to greatly improve the umami by the synergistic effects of the umami components among the nutrient components of agricultural products by incorporating the free glutamic acid regulated to the optimum concentration and a free inosinic acid and free guanylic acid into the fertilizer. SOLUTION: The free glutamic acid and other free glutamic acids are applied as fertilizer components to the agricultural products, by which not only the free glutamic acid of the agricultural products but other free amino acids are regulated to the optimum component concentration and the agricultural products are made delicious to the numerical value of their sugar contents or above. Further, the agricultural products are made more delicious by applying the fertilizer prepared by incorporating the free amino acids (30 to 60%) exclusive of the glutamic acid, the free inosinic acid (20 to 70%) and the free guanylic acid (10 to 20%) at prescribed ratios into the free glutamic acid to the agricultural products.

Description

Detailed Description of the Invention

In the present invention, free glutamic acid, which is an umami component, is contained in a fertilizer together with other free amino acids to be absorbed into agricultural products, and free glutamic acid, which has a strong influence on taste, is included in the nutritional components of the harvest used as food. It is intended to improve the taste by setting the optimum concentration. In addition, the optimum concentration of free glutamic acid and free inosinic acid / free guanylic acid is included in the fertilizer to try to dramatically improve the umami by the synergistic effect of these umami components among the nutritional components of agricultural products. is there.

Conventionally, sugar content, which measures sweetness, has been adopted as a measure of the taste of agricultural products, and farmers have made all kinds of ideas in terms of cultivation by using fertilizers, soil, facilities, and production materials in order to realize improvement in sugar content. However, in order to improve the sugar content, it is easy to be restricted by meteorological and soil conditions, and it becomes difficult to increase the sugar content under warm, heavy rain, and volcanic ash black soil. Therefore, the improvement of the taste of agricultural products is limited only by pursuing the improvement of sugar content. Moreover, if the sugar content is increased, that is, the sugar content is increased, it will not be enough as a sweet food, and when the taste is comprehensively considered, the taste will not be fulfilled. Besides, sweetness is recognized as the taste only of fruits such as watermelon and mandarin orange,
Vegetables and grains need different tastes. For sweetness, umami is another taste contained in agricultural products.
When the umami component is absorbed by the agricultural products and eaten, when the sugar and the umami component are mixed and tasted, the taste of amino acid is added and the taste becomes fuller than the taste of only the taste. Umami ingredients such as glutamic acid, inosine acid, and guanylic acid are
Once absorbed by crops, it is unlikely to be affected by weather and soil conditions, and if these umami components are contained effectively, it can be said that the taste is improved more than the value of sugar content.

According to the analysis results of rice, if glutamic acid alone is present in an amount of 1 to 4 mg per 100 g in a free state, it becomes considerably delicious in relation to other free amino acids. This is also clear from the result of applying a fertilizer containing free amino acids in watermelon cultivation, allowing five people to taste the harvested watermelon, and finding that the sugar content is 2-3 degrees higher than the actual sugar content. From these, 3 to 8 mg of free glutamic acid as a fertilizer component for crops is required per 100 g. About half of free glutamic acid and other free amino acids contained in fertilizers will be contained as free amino acids in agricultural products.

[0004] It is clear that when this fertilizer containing free glutamic acid and free inosinic acid or free guanylic acid is absorbed into crops and tasted, the umami taste is further increased by their synergistic effect. According to the conventional experimental results, when tasted with a 0.05% mixed solution of glutamic acid and inosine acid, the ratio of inosine to glutamic acid was 15%.
It is known that the umami dramatically increases, reaching the highest level when it reaches 20%, and decreases when it rubs 70%. Therefore, 20% to 70% of free inosine is a nutritional component of agricultural products with respect to free glutamic acid.
It can be said that the umami is at the highest level if the mixing ratio is between.

Nucleic acid substances inosinic acid and guanylic acid are easily broken and easily changed into other components. Therefore, even if animal organic matter and shiitake mushroom containing these inosinic acid and guanylic acid are used as raw materials for fermentation fertilizer, Inosinic acid and guanylic acid are less likely to be contained as fertilizer components or the amount of components is likely to be insufficient. From this fact, there was no fertilizer sufficiently containing these components unless sodium inosinate or sodium guanylate was added.

[0007] The seasonings include sweetness, umami, saltiness and sourness. However, if an attempt is made to improve the taste with these seasonings, the flavor of the added seasoning tends to be too strong.

Therefore, if fermented fertilizers are made from organic materials as the main raw materials, the amino acids, minerals, etc., which are the components of the fertilizer, will be diverse, which will be good for agricultural products, and good results in terms of growth and taste. It is clear that the

Glutamic acid. Inosinic acid. A method for producing a fertilizer containing guanylate will be described. Contents are 1 raw material and preface II 1st stage III 2nd stage I raw material and preface 1 raw material Rice bran 30kg Oil meal 40kg Seaweed [Argit] 25kg Fish meal 40kg Bone meal 40kg Blood meal 20kg Crab. Shrimp Gala 40kg Zeolite 140kg Sulfuric acid 20kg Fermentation agent (2 types) 5kg × 2 Miso / soy sauce yeast 200g Sodium inosinate 10g (or sodium guanylate 3g) Amino acid (alanine / proline / glycine / serine / threonine) 10g each Aspartic acid 6g 2 With this amount of raw material, the completed amount is about 400 kg, so in the case of mass production, the amount should be increased at this ratio. 3 The addition amount of amino acids other than sodium inosinate / sodium guanylate / glutamic acid was calculated on the assumption that the fermented fertilizer completed amount was about 400 kg, and the free glutamic acid contained was 5 mg per 100 g of fermented fertilizer. 3 In addition, a blanket or cloth to keep warm is required. Things that do not let air pass through, such as vinyl, will not decompose the fertilizer. 4 Thermometer 2 5 Frame plate with a height of about 50 cm 7 Place is convenient for water. It is good for November to March when the temperature is low during the 8 indoor seasons when the sunlight does not enter, but it is possible to manufacture it if the temperature does not exceed 30 ° C. 9 When at least two kinds of fermenting agents are used, more kinds of enzymes work and good fermentation is achieved. II First stage 1 Rice bran. Oil cake. Seaweed. Fish meal. Bone meal. Blood meal. Mix the fermenting agent. The number of days that will be described later will be counted from this day. 2 Next, add water, wait for about half a day, switch to a certain amount of water, and then soak the water evenly. The amount of water added at this time should be such that it will collapse after a while if you grasp it lightly. 3 After loading the raw materials, 60 kg of zeolite is sprinkled so as to cover the whole. By covering with zeolite, the diffusion of fermentation odor is prevented. 4 Insert a thermometer and cover it with cloth or paper to keep it warm. 5 Fermentation starts in 3 to 7 days, so at least 6
If the temperature is 5 ° C or higher, wait until the temperature rises to 70 ° C, and then wait until the maximum temperature reaches the first maximum temperature once again. 40 kg of zeolite remaining when switching back for the second time. Add sulfuric acid to replenish the water. Mix the rest of the zeolite with a strong odor. As a precaution when switching back, lumps larger than a fist are prone to decay, so crush as much as possible. 6 After this, 60 ° C to 65 ° C for 25 to 30 days
Change once a day within the range of. 7 In the first stage, when you switch back, if you squeeze it lightly, the water content will be enough to break. Water oozing out. It's not good at all. III Second stage 1 After 25 to 30 days, the temperature gradually begins to drop and the smell of soy sauce dregs begins to rise at around 45 ° C. It is better to gradually lower the temperature as much as possible. To gently lower it, adjust the stacking height.

[50 cm to 20 cm] 2 Mix yeast at 40 ° C to 45 ° C. If the temperature drops below 40 ° C, sodium inosinate

[Or sodium guanylate] and amino acids in water 5
Dissolve in liter and sprinkle on the whole with a sprayer or watering can. ３ From 40 to 50 days, the temperature was lowered to around 20 ℃, and at this time, it became a free-flowing fertilizer, and bone meal and crab. Even hard materials like shrimp can be soft enough to be crushed with your fingers. 4 Finally dry well. Store in a bag made of breathable chemical fiber. Linen. If you put it in a bag made of natural materials such as cotton and the fertilizer has a problem, melt the bag.

The fermented fertilizer thus produced is analyzed for the components of free glutamic acid, free inosinic acid, and free guanylic acid, and at least 1-2 crops are also applied to agricultural products produced by fertilization. It is necessary to analyze the components of free glutamic acid, free inosinic acid, and free guanylic acid to understand the composition ratio of umami components. If possible, analyze free amino acids other than free glutamic acid to understand their composition. These analyzes show that when fertilizer is analyzed, free glutamic acid is 3 to 8 mg per 100 g, and when agricultural products are analyzed, free glutamic acid is 1 m per 100 g.
g to 4 mg is required. Free inosine acid may be in the range of 20 to 70% with respect to free glutamic acid,
Free guanylic acid is 10 to 20 relative to free glutamic acid
It may be in the range of%. Fermentation fertilizer is completed because it uses organic raw materials whose components are not constant, even if the same raw material is used each time, the components will be various but the composition ratio will be different composition ratio each time. As a result, umami has the risk of not being the best umami.

Amino acids, especially free glutamic acid, play an important role in umami, but when considering only glutamic acid from the viewpoint of taste, 3 mg to 8 mg per 100 g is sufficient, and other glutamic acid is free glutamic acid alone. When it meets the requirements, it may be an organic amino acid of plant or animal origin. By adding either or both of sodium inosinate and sodium guanylate to free glutamic acid, the umami taste is further increased, but since the synergistic effect of glutamic acid and inosinic acid tends to make these tastes too strong, it is related to sweetness. Amino acid, alanine
It is necessary to add proline / glycine / serine / threonine to free glutamic acid in an amount of 40 to 60% and 30 to 40% of aspartic acid in each amount. These things further improve the taste.

[0012]

[Fertilization method] 1 powder. When applying as a fertilizer in a granular form, when applying it as a basic fertilizer, a predetermined amount of a chemical fertilizer is mixed with soil, and the fertilizer is rubbed with about 20 kg per 10 a so as not to be directly mixed with the fertilizer. Fermentation fertilizer to be applied to fruits for which sweetness is pursued is a fertilizer containing sodium inosinate (or sodium guanylate) and amino acids other than glutamic acid. Vegetables and grains do not contain these fertilizers, and free amino acids are 5 mg per 100 g of fertilizer. Apply fertilizer before and after. 2 When applying as fertilizer as a liquid fertilizer, it becomes a semi-transparent brown liquid fertilizer if it is put in a 50 liter-brass plastic container in which water is wrapped in an insoluble cloth for 2 k and put for about 3 days. This is diluted 500 times and applied.
If the vigor of the crop becomes too strong, adjust the vigor with a phosphate fertilizer.

[0013]

Example: A fertilizer containing sodium guanylate is not manufactured this time. 1 Ao neck radish is cultivated in-house and pickled in Sawaan

I tried to make it raw pickled.   Varieties Disease-resistant total fat   fertilizer

[Per 10a] Chemical fertilizer

[All 8] 40k

[Contents] N3.2kg P3.2kg K3.2kg Zeolite 60kg Fermentation fertilizer of the present invention 20 kg   Nematicide pesticide

[Nematrine] 20kg Chemical fertilizer 40kg. Zeolite 60 kg. 20 kg of nematrine is sprinkled, cultivated in the soil, seeded, and fermented fertilizer when the radish is thumb-sized

[Fertilizer not containing inosinic acid] was top-dressed. For the harvest, the radish weighed 1 kg to 1.2 kg and was pickled and pickled. First pickled with salt and then. Seasoned with sugar and vinegar. Traditional pickles are kelp to enhance the taste. Iriko. Or sodium glutamate. Although sodium inosinate or the like is added, it is not necessary for the radish fertilized with the fertilizer of the present invention. It is easier to eat than the one bought at the store by letting about 40 people taste the soan-zuke pickled in this way. I received the evaluation that it was delicious. This seems to be due to the following reasons.
In the traditional cultivating method, the daikon radish has a seasoning added to improve the taste. However, the daikon daikon using the fermentation fertilizer of the present invention contains various amino acids and minerals such as glutamic acid, inosinic acid and the like in the radish components. Therefore, it seems that you can fully taste the umami without adding seasoning or kelp. 2 Watermelon was cultivated and fermented with the fertilizer of the present invention. Variety Otama watermelon fertilizer

[Per 10a] All 5 with organic 40kg

[Contents] N2kg P2kg K2kg Zeolite 60kg Fermentation fertilizer

[Excluding inosinic acid] 20k
g Nematicide pesticide

[Nematrine] 20 kg volcanic ash soil with organic all 5. Zeolite. Nematrine was sprinkled, cultivated, watermelons were planted, and after the flowers bloomed, the fertilizer was fertilized when the watermelons had a length of about 5 cm. As a target area, an area where fermented fertilizer was not added was applied. After harvesting, the sugar content of the watermelons in both plots was measured. A Fermented fertilizer fertilizer section sugar content 1 week before harvest 1 fine 13 sunny 11.4 Rainy B Target sugar content 1 week before harvest 10.5 sunny 11 fine 9.8 Rainy conventional fertilizer increases sugar content It was a common knowledge of the cultivation method that the amount of fertilizer was conservatively applied to the red soil and the water was not given as much as possible. When cultivated with the fermented fertilizer according to the present invention, it is naturally possible to give fertilizer and water normally to increase the taste, and it is also possible to easily raise volcanic ash black soil, which is very difficult to raise the sugar content. Watermelon with sugar content of about 11.8 in Ward A and sugar content of Ward 11 in Ward B
I tasted the watermelon with 7 acquaintances. Watermelons in the A ward were evaluated as having sweet and umami tastes, and were also evaluated as 2 to 3 times higher than those measured with a sugar meter. The watermelons in the B ward were evaluated as having a bit less taste than the watermelons in the A ward because they had only sweetness even after subtracting the low sugar content. 3 Fermentation fertilizer according to the present invention

[Fertilizer containing no inosinic acid] was used to grow rice in paddy fields. Variety Japan Sunny Area 20a Fertilizer Bone powder-containing chemical fertilizer

[Nitrogen 12kg Phosphoric acid 16kg Kari 14kg] 80k         Zeolite 60k         Magnesium lime 100k         Fermentation fertilizer 30k     Seedlings were planted on April 10, and pesticides were sprayed twice in June as a preventive measure.     In August, the rice was harvested using a combine harvester and dried by a machine.     The father's funeral was held in April, and rice produced in 2000 was given to 50 invited villages and relatives.       When I let it eat, it was said that the rice grain was a little hard, but it was very horse       It was evaluated as having a strong taste.     Using this rice as rice, and fermenting fertilizer, analyze the amount of free glutamic acid components       did.                               Free glutamic acid per 100 g       2 mg of rice       Fermentation fertilizer 5 mg 3 Fermented fertilizer of the present invention on 5 sweet persimmons

2 kg of [fertilizer containing inosinic acid] was applied on September 5. Variety Jiro 2 Fuyu 3 I asked an acquaintance to have around 100 staff at a nursing home tasting sweet persimmon, but Fuyu wasn't so popular because it was harvested early, but Jiro was sweet and other. I received the evaluation that it tasted very delicious. The fermented fertilizer used for persimmon contained 5 mg of free glutamic acid, which was found by analysis, per 100 g, and the following umami substances were added. Substance name Addition amount per 100g Sodium inosinate 3mg Amino acids alanine 3mg Proline 3mg Glycine 3mg Serine 3mg Threonine 3mg Aspartic acid 2mg

Claims (3)

[Claims] 1. A fertilizer containing 3 to 8 mg of free glutamic acid per 100 g. 2. A fertilizer having a content ratio of free glutamic acid and free inosinic acid in the range of 20% to 70% of free glutamic acid to free glutamic acid. 3. A fertilizer containing guanylic acid