JP2008290892A - Method for manufacturing liquid fertilizer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technique for manufacturing a liquid fertilizer available for agricultural crops and garden plants by investigating the feasibility of utilizing a Japanese plum seasoning liquid as a fertilizer raw material. <P>SOLUTION: A method for manufacturing the liquid fertilizer comprises a step of preparing a cultured stock solution by desalting the Japanese plum seasoning liquid which is a raw material and a by-product when producing seasoned pickled japanese plum through soaking dried Japanese plum in a seasoning liquid, a step of adding a yeast in the cultured stock solution and to culture the yeast and a step of eluting the contents of the cultured yeast into a culture fluid. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a method for producing liquid fertilizer, and more specifically, a method for producing liquid fertilizer using as a raw material a plum seasoning solution produced as a by-product when producing a pickled plum dried in a seasoning solution. About.

  The nationwide yield of plum fruits is about 120,000 tons, of which 70,000 tons are produced in Kinan area of Wakayama Prefecture, and 50,000 tons are processed into dried plums. Umeboshi is broadly divided, and the harvested raw plums are salted by adding 15-20% by weight of salt to the raw plums, taken out one month to several months later, and sun-dried since ancient times. Two types of umeboshi (white dried) and umeboshi dried by immersing white dried in a seasoning solution containing sugar, amino acids, etc., with low salt added to the taste. In the latter case, after pickled umeboshi, a large amount of by-product called ume seasoning is produced. For example, in the Kinan area, about 250 to 40,000 tons of ume seasoning are produced as a by-product from about 250 Japanese umeboshi manufacturers.

  Some of these ume seasonings have been reused, such as being used as a seasoning solution for soaking or as a ume seasoning again after removing salt by ion-exchange membrane electrodialysis. However, only a small percentage is reused, most of which is taken up by waste disposal companies for processing. And the ume seasoning liquid which the waste disposal contractor collected is processed not by the land but mainly by ocean dumping.

  However, based on the 1972 Convention on the Prevention of Marine Pollution by Disposing of Waste and Other Goods and the 1972 Protocol on the Prevention of Marine Pollution by the Disposal of Waste and Other Goods in 1972, A system based on land disposal and the principle of reducing the amount of processing by ocean dumping is being promoted. And in 2007, ocean dumping is expected to be completely banned.

  Under such circumstances, some plum processors have introduced activated sludge treatment facilities, and the treatment of plum seasoning liquid has been carried out by the activated sludge method. However, only a few ume processors have such processing facilities, and the whole ume processing industry still has problems in processing ume seasoning. Moreover, since the ume seasoning liquid is a liquid having a BOD of several hundred thousand ppm, there is a problem that the processing is difficult, for example, bulking often occurs (sludge sedimentation failure). Therefore, how to effectively use the ume seasoning liquid produced in the process of producing umeboshi has become a major issue.

As one of the means of effective use of plum seasoning liquid, the present inventors vacuum-concentrate the extract liquid resulting from plum, such as plum vinegar and plum seasoning liquid, to concentrate or ume salt and plum acid water. By separating, it was proposed to use concentrated liquid or ume salt for ume seasoning or sauce ingredients, and to use ume acid water for lotion, wet tissue, etc. (Patent Document 1)
JP 2002-360207 A

  Traditional agriculture has greatly expanded its productivity by using artificially synthesized chemicals such as chemical fertilizers and agricultural chemicals for various purposes. However, on the other hand, it becomes clear that pesticides cause phytotoxicity and pollution, and it disturbs the original ecosystem, which causes harmful effects such as generation of new pests and loss of pest control power by natural enemies. It became clear. In addition, chemical fertilizers have a large direct effect, but they are said to cause deterioration of soil quality and soil ecosystem destruction, leading to a decline in local productivity and soil runoff in the long term. Yes.

  Therefore, in recent years, a method of using natural compost and feces for agriculture without using artificially synthesized chemical substances has been reviewed.

  However, fertilizers using compost or stool require a long period of production and are difficult to handle. Moreover, since fertilizers using natural products are likely to vary in components and the quality is not constant, there is also an aspect that it is difficult to use for agricultural products that require a certain quality.

  On the other hand, the ume seasoning liquid contains active ingredients such as organic acids, sugars, amino acids, minerals, etc., the quality is constant, and the adjustment of the ingredients is relatively easy. Moreover, since the ume seasoning liquid is a by-product when producing the taste plum dried, there is an advantage that the raw material cost is extremely low. Therefore, there is a possibility that the ume seasoning liquid can be used as a fertilizer raw material.

  Accordingly, an object of the present invention is to examine the possibility of using plum seasoning liquid as a fertilizer raw material, and to provide a technique for producing liquid fertilizer that can be used for agricultural crops and horticultural plants.

  The present inventors paid attention to the point that the ume seasoning liquid is useful as a fertilizer raw material, and processed the ume seasoning liquid using various treatment methods, and examined appropriate processing conditions for use as a fertilizer. And the knowledge that it can utilize as a liquid fertilizer was obtained by processing a plum seasoning liquid using yeast.

  This invention is made | formed based on this knowledge, (1) By using the plum seasoning liquid by-produced when umeboshi is soaked in seasoning liquid as a raw material, and desalting this plum seasoning liquid, Provided is a method for producing liquid fertilizer, comprising the steps of preparing a culture stock solution, adding yeast to the culture stock solution, culturing the yeast, and eluting the contents of the cultured yeast into the culture solution. Is.

Preferred embodiments of the invention are as follows. (2) The method for producing liquid fertilizer according to (1), wherein the desalting is to adjust the salt content of the plum seasoning liquid to 1% by weight or less;
(3) The method for producing liquid fertilizer according to (1) or (2), wherein the culture is an aerobic culture.

  According to the liquid fertilizer manufacturing method and the liquid fertilizer manufacturing system according to the present invention, the raw material cost can be kept extremely low because the raw material is the plum seasoning liquid produced in the process of producing the taste plums. Moreover, since the ume seasoning liquid is processed using yeast, the reaction conditions are mild and no large-scale equipment is required. As a result, the equipment cost can be reduced.

  The liquid fertilizer obtained is highly safe and has almost no impact on the environment because the main ingredients are plum seasoning liquid and yeast. Moreover, since it contains abundant nutrient components, it can be used for various crops as an alternative fertilizer.

  An embodiment of a method for producing liquid fertilizer according to the present invention will be described with reference to the drawings. Drawing 1 is a figure for explaining an outline of a manufacturing method of liquid manure of this embodiment.

  The manufacturing method of the liquid fertilizer of this embodiment prepares the culture | cultivation undiluted | stock solution 3 by desalting the ume seasoning liquid 1 by using the ume seasoning liquid 1 produced as a by-product at the time of manufacturing an ume seasoning by immersing the ume drying in the seasoning liquid. A step (S1) of adding the yeast 4 to the culture stock solution 3 and culturing the yeast 4 (S2), and a step of eluting the contents of the cultured yeast into the culture solution (S3).

  Plum seasoning liquid 1 has a different composition depending on the components of the seasoning liquid and the amount of salt in the pickled plum (white dried). Generally, the salt content is 10 to 20% by weight, and sugars such as glucose, fructose and sucrose are 1 -20% by weight, organic acids such as citric acid, malic acid, succinic acid and acetic acid, amino acids such as serine, alanine and aspartic acid, minerals and the like. As described above, since nutrients necessary for culturing microorganisms are provided, if desalting is performed, it can be used as it is as a culture medium for growing microorganisms without adding new nutrients.

  In the desalting step (S1), it is preferable to adjust the salt content of the plum seasoning liquid 1 to 1% by weight or less in consideration of the salt tolerance of the yeast 4. The desalting treatment can be performed by electrodialysis, a reverse osmosis membrane or the like. By subjecting the ume seasoning liquid 1 to desalination, the ume seasoning liquid is slightly concentrated. The salt 2 by-produced by the desalting treatment can be used as salt having a plum flavor.

  The culture stock solution 3 obtained by the desalting step (S1) is then subjected to a step of culturing the yeast 4 by adding the yeast 4 (S2).

  As the yeast 4 used in the present embodiment, various yeasts can be used except those that are toxic. Specific examples of the yeast 4 include the genus Saccharomyces and the genus Candida. Yeast 4 may be used alone or in combination of two or more.

  The culture step (S2) is preferably cultivated by static culture in consideration of cost. However, in consideration of the culture efficiency of yeast 4, it is more preferable to culture under aerobic conditions. As a method for culturing under aerobic conditions, for example, any method such as a method of aeration of oxygen-containing air in a medium, a method of stirring a medium, or a method of shaking a medium can be used.

  The culture temperature can be cultured at room temperature (10-30 ° C.). Moreover, the culture solution may be heated to around 36 ° C. in consideration of the optimum temperature of the yeast 4.

The yeast 4 grows by assimilating sugars, amino acids, minerals and the like derived from the plum seasoning liquid 1 during the culture. The standard for ending the culture is not particularly limited, but the culture can be ended when the yeast 4 reaches about 10 ⁸ cells / cells in the culture solution.

  After the culturing step (S2), it is subsequently subjected to a step of eluting the contents of the cultured yeast 4 into the culture solution (S3).

  The content of the yeast 4 is called a so-called yeast extract and contains abundant proteins, amino acids, organic acids, minerals, vitamins and the like. Therefore, compared with the case where the ume seasoning liquid 1 is used as it is as a liquid fertilizer, amino acids, minerals and vitamins are increased, and a composition more suitable as a fertilizer for crops can be obtained. Moreover, by including yeast extract in liquid fertilizer, after liquid fertilizer is absorbed by soil, it can also become a culture medium of soil microorganisms. Therefore, the effect of increasing the activity of roots of crops and the like can be expected by promoting the growth of soil microorganisms.

  Examples of the method for eluting the yeast contents in the culture solution include an autolysis method and an enzymatic decomposition method.

  The “self-digestion method” is a method for degrading the contents of yeast using an enzyme possessed by the yeast itself. Since this self-digestion method uses intracellular enzymes, the extract components can be efficiently decomposed. In addition, after the culturing step (S2) is completed, since the yeast self-digestion proceeds only by leaving the culture solution as it is, there is an advantage that work load and cost are not required.

  The “enzymatic degradation method” is to inactivate the yeast enzyme group once by heat treatment or drying treatment, and then add enzymes according to the purpose such as proteolytic enzyme, ribonucleic acid degrading enzyme, etc. It is a method of decomposing and extracting. The enzymatic decomposition method has an advantage that the components of the extract can be controlled to some extent. For example, by adding a proteolytic enzyme to the culture solution, it is possible to produce a liquid fertilizer in which a large amount of amino acids are eluted from the yeast 4 and the amount of amino acids is increased.

  When the elution (S3) of the yeast extract is completed, the desired liquid fertilizer 5 is obtained. The obtained liquid fertilizer 5 contains saccharide, amino acids, organic acids, minerals, and the like derived from the extract (yeast extract) of the plum seasoning liquid 1 and the yeast 4. Moreover, some ethanol produced in the yeast 4 culture step (S2) is also included.

  Therefore, when the liquid fertilizer according to the present embodiment is sprayed on agricultural crops, saccharides, amino acids, organic acids, minerals, etc. derived from plum seasoning liquid are absorbed into the soil and then used as fertilizers for agricultural crops, with ethanol supplementary It plays a role in pest control.

  The liquid fertilizer 5 can then be sprayed as it is as a fertilizer, but it is preferable to reduce the water activity by concentrating it from the viewpoint of suppressing propagation of various bacteria and making it suitable for long-term storage. When using the liquid fertilizer 5, the liquid fertilizer 5 concentrated with water or the like may be appropriately diluted and sprayed after adjusting to a concentration suitable for the crop.

  In addition, the liquid fertilizer 5 obtained in the present embodiment may further contain components necessary for specific plants and crops, or may be added with any effective component such as a soil improver.

It is a figure for demonstrating the manufacturing method of the liquid fertilizer which concerns on embodiment of this invention.

Explanation of symbols

1 ... Plum seasoning liquid, 2 ... Salt, 3 ... Culture stock solution, 4 ... Yeast, 5 ... Liquid fertilizer

Claims (3)

A step of preparing a culture stock solution by desalting the ume seasoning liquid, using as a raw material the ume seasoning liquid produced as a by-product in the production of the taste plum drying by immersing the umeboshi in the seasoning liquid;
Adding yeast to the culture stock solution, and culturing the yeast;
Eluting the contents of the cultured yeast into the culture solution;
A method for producing liquid fertilizer.   The said desalting is a manufacturing method of the liquid fertilizer of Claim 1 which adjusts content of the salt content of the said ume seasoning liquid to 1 weight% or less.   The method for producing liquid fertilizer according to claim 1 or 2, wherein the culture is an aerobic culture.