JP2008136448A - Method for producing amino acid liquid from white distilled liquor lees, and amino acid liquid produced by this method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for processing white distilled liquor lees corresponding to a growth of production of white distilled liquor by turning white distilled liquor lees reused as industrial waste to a product having a higher added value other than feed or fertilizer. <P>SOLUTION: The method for processing white distilled liquor lees comprises the following process: dehydrating and drying white distilled liquor lees to have a water-content ratio of 15 mass%; adding acid to the dried white distilled liquor lees to hydrolyze the mixture followed by neutralizing the hydrolyzed mixture with alkali so as to have pH 4.0-6.0; and compressing the neutralized liquid using diatom soil or the like to be filtrated to obtain the amino acid. The compressed lees generated at the process above is mixed with water and the mixture is stirred so as to increase yield of the amino acid liquid. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing an amino acid solution by treating a large amount of shochu generated during the production of shochu, and an amino acid solution produced by this method.

  In recent years, the amount of shochu generated has increased significantly in proportion to the increase in the production and sales of shochu. Shochu has problems that it has a large amount of water, a high BOD, a solid-liquid separation is somewhat difficult, and it tends to rot. Upland reduction and ocean dumping are also being strictly regulated due to environmental problems.

  A method has been developed in which shochu is separated into solid and liquid and the solid content is used as feed, etc. (see, for example, Patent Documents 1 and 2). It's pretty tough to do.

  As a method for obtaining a useful substance other than feed or fertilizer by treating shochu, a method for treating shochu characterized by adding koji mold to shochu and culturing it, and separating the culture into solid and liquid A method for producing a seasoning containing an amino acid fraction obtained by membrane separation of a liquid component during solid-liquid separation obtained by a treatment method has been filed (for example, see Patent Document 3). Here, the koji mold used is already used for the production of shochu, and it is considered that using such a fungus again is not effective for further decomposing the shochu.

  On the other hand, some have pointed out the danger of producing MCP (monochloropropanol), DCP (dichloropropanol), etc. as an acid hydrolyzate of vegetable protein when hydrolyzed with acid. It is considered that there is very little risk that these substances are formed when acid hydrolysis is performed on shochu made from such materials.

JP-A-8-56784 JP 2002-45120 A JP-A-6-315369

  The problem to be solved by the present invention is that, due to a significant increase in the production of shochu, there is a significant risk in the processing of shochu due to a significant increase in the amount of shochu generated. The price of the products processed so far is very low, and the processing rate is not so high with respect to the amount of shochu generated.

  Accordingly, the present invention aims to provide a method for producing an amino acid solution containing amino acids and sugars by hydrolyzing abundant proteins and carbohydrates contained in shochu, focusing on the components of shochu. It was made.

  In the first aspect of the present invention, after dehydrating shochu to a moisture content of 15% by mass or less, it is hydrolyzed with an acid and then neutralized with an alkali to have a pH of 4.0 to 6.0. It is an amino acid liquid manufacturing method from shochu characterized by obtaining an amino acid liquid by pressing and filtering.

  Shochu contains a large amount of water (88-97%, announced by Kagoshima Prefectural Industrial Technology Center, March 17, 2006), and it is inefficient to perform acid treatment as it is, and the water content is at least 15% by mass or less. By doing so, it discovered that the hydrolysis by an acid was performed efficiently. As the acid, hydrochloric acid is usually used, and the alkali used for neutralization is sodium hydroxide or sodium bicarbonate. The pH after neutralization was adjusted to 4.0 to 6.0 so that it would be optimal when used as a seasoning or the like.

The second aspect of the present invention is a method for producing an amino acid solution from shochu, characterized in that the residue obtained by pressing and filtering the amino acid solution is re-hydrated and stirred, and then pressed and filtered again.
This is to complete extraction of the active ingredient from the shochu by adding water again.

  3rd of this invention is the amino acid solution manufactured by the said 1st and 2nd invention. This amino acid solution contains most essential amino acids and useful components such as polyphenols, minerals and various vitamins in addition to glutamic acid, alanine, glycine and the like.

  Since the present invention is configured as described above, it is significantly different from the effect that the production of harmful substances is remarkably less compared to the amino acid solution using soybean or defatted soybean as a raw material and the amino acid derived from soybean. It has the effect of becoming an amino acid composition.

  And, there is an effect that a high degree of utilization is possible as a seasoning having excellent umami and preservability without using shochu as industrial waste. Further, this amino acid solution can be used as a liquid seasoning as it is, and also has an effect that it can be dried and used as a powder seasoning.

  In addition, it can be used for instant foods, frozen udon frozen foods, confectionery such as rice crackers, noodle soup such as somen, and processed foods such as dressings.

In addition, this amino acid solution can be used for health drinks and the like, and it will be a means to open the door to new product development and special product development in Kagoshima Prefecture.
In addition to amino acids, shochu contains polyphenols, many minerals, various vitamins, etc., so it can contribute to the development of new products such as blood pressure lowering and anticancer effects, and it has a significant effect on cell composition. As long as the amino acid has a high level of growth, the plant can be nurtured, reducing the amount of chemical fertilizer used, maintaining the plant's original healthy tree shape, and reducing the spread of pesticides such as pest removal. Has a big effect.

The present invention dehydrates shochu at high speed and hydrolyzes the shochu from slurry to solid with acid. After neutralizing the decomposed raw material with an alkali such as sodium hydroxide or sodium hydrogen carbonate so as to have a pH of 4.0 to 6.0, a product obtained by pressing and filtering the brown amino acid solution is used as a liquid seasoning or In addition to being dried and used as a powder seasoning, it can also be used as a liquid fertilizer.
Furthermore, the yield of an amino acid liquid can be expanded by carrying out the water stirring to the squeezed amino acid liquid, and press-filtering again.

FIG. 1 is a flowchart showing an embodiment of the present invention.
Shochu having a water content of 85% by mass or more is first subjected to preliminary dehydration to a water content of about 65% to 85% by mass. This is dehydrated at high speed to form a slurry, and further dried and dehydrated to form a solid with a moisture content of 15% by mass.
An acid is added to the dehydrated and dried shochu, heated to hydrolyze, neutralized with an alkali, and then subjected to pressure filtration to obtain an amino acid solution 1.
Next, the mixture is squeezed and squeezed and filtered to obtain an amino acid solution 2.

The method for producing an amino acid solution from shochu of the present invention is roughly divided into four steps.
First, in the first step, the shochu is dehydrated at high speed to form a slurry, and further dehydrated and dried to a moisture content of 15% by mass or less. The dehydrated and dried shochu is hydrolyzed with hydrochloric acid. At this time, any quantity of swarf or stalk can be mixed.

  The concentration of the acid used for hydrolysis in the second step is such that it is mixed at a mass ratio with the shochu, which is the raw material for the amino acid, and thermally decomposed at an appropriate temperature and time. .

  In the third step, after acid decomposition is completed, the solution is neutralized with an alkali such as sodium hydroxide or sodium hydrogen carbonate to have a pH of 4.0 to 6.0.

In the fourth step, the neutralized raw material liquid is squeezed and filtered.
Filtration can also use normal diatomaceous earth, membrane filtration, and filtration fibers.
As described above, the resulting dark brown amino acid solution contains nitrogen and sugar and has a good taste.

  Next, it is possible to increase the yield of the amino acid solution by adding water again to the soot produced when the shochu liquor decomposition solution is squeezed and filtered in the fourth step and then stirring and then squeezing and filtering.

It is a flowchart which shows the implementation process of this invention.

Claims (3)

  After dehydrating shochu to a moisture content of 15% by mass or less, it is hydrolyzed with acid, neutralized with alkali to pH 4.0 to 6.0, and the neutralized solution is squeezed and filtered to obtain an amino acid solution. A method for producing an amino acid solution from shochu, characterized in that it is obtained.   A method for producing an amino acid solution from shochu, wherein the residue obtained by squeezing and filtering the amino acid solution in claim 1 is added again with stirring and squeezed and filtered again.   An amino acid solution produced by the production method according to claim 1 or 2.

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