JP2013112555A - Fertilizer produced by using unrefined sake vinegar cake and food waste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fertilizer having improved preservability of a perishable food waste without applying an additional environmental load.SOLUTION: The fertilizer includes a mixture of unrefined sake vinegar cake and a food waste having a water-content of ≥20%. Preferably, the mixture for the fertilizer has a pH of 3-6.

Description

  The present invention relates to a fertilizer that improves the shelf life of perishable food waste without increasing a new environmental load.

  Food leftovers and cooking that occur in non-edible parts such as seafood, meat bones, and other restaurants, hotels, coffee chains, etc. Food waste such as residues, unsold goods generated at supermarkets and convenience stores, etc. is partially reused as fertilizer and feed. For example, as a method for effectively using food waste, JP-A-2001-2486 (Prior Art 1) discloses a method in which beer lees generated during beer production are fermented by deposition for several weeks and used as fertilizer. Has been. By using it as a fertilizer, the components of beer lees can be effectively used as agricultural products.

  However, since food waste containing moisture tends to rot, if it is left in the back yard of a store such as a supermarket or a restaurant, a rot odor occurs within a few days, causing environmental problems. Therefore, in order to use it effectively, waste of energy and costs arises, such as collecting foods little by little every day before the food waste decays and installing composting machines in each store. For this reason, at present, most food waste is disposed of as garbage, and the incineration costs and labor are social issues.

  On the other hand, when producing vinegars such as rice vinegar, grain vinegar and fruit vinegar, filtration treatment is performed after acetic acid fermentation and the like, and a large amount of vinegar moromi mash is generated by this filtration treatment. The vinegar moromi koji produced in this way contains various useful ingredients derived from vinegar raw materials, acetic acid fermentation process, etc., but vinegar moromi mash has a strong acid smell and low pH, so it is positive There has been little development of effective use and usage. From this, the new effective utilization method of vinegar moromi koji was called for.

Japanese Patent Laid-Open No. 2001-2486

  Therefore, an object of the present invention is to provide a fertilizer that improves the shelf life of perishable food waste without increasing the new environmental load.

As a result of intensive research, the inventors have surprisingly been able to effectively use vinegar moromi mash with low acidity and low pH as a fertilizer by mixing vinegar mash mash and food waste. Has found that it can delay the decay of food waste containing moisture and improve the shelf life, and has completed the present invention.
That is, the present invention
(1) A fertilizer characterized by containing a mixture of moromi mash of vinegar and food waste with a water content of 20% or more,
(2) The fertilizer according to claim 1, wherein the pH of the mixture is 3-6.
It is.

  Surprisingly, the present invention contains a mixture of vinegar moromi mash and food waste, and surprisingly, vinegar moromi mash with a strong acid odor and low pH can be effectively used as a fertilizer, and further, food waste containing moisture It can delay the decay of things and improve the shelf life. As a result, we can reduce waste of energy and costs such as collecting food waste a little by day on trucks and installing composting machines at each store, expanding food recycling opportunities, and creating a recycling-oriented society. Can contribute to promotion.

  The present invention will be described below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  The fertilizer of the present invention contains a mixture of moromi mash of vinegar and food waste having a water content of 20% or more. By including a mixture of vinegared moromi mash and food waste, vinegar moromi mash with a strong acid odor and low pH can be effectively used as a fertilizer, and also delays the decay of moisture-containing food waste, Can be improved. Moreover, since the maturity required for composting proceeds without problems, the present invention is preferable as a fertilizer.

  The food waste used in the present invention refers to food residues that are discarded in the process of manufacturing, distributing, and consuming food. Since food waste is more susceptible to spoilage as the water content increases, food waste with a water content of 20% or more is preferred, more preferably 40% or more, and even more preferably 60 to 60% in that the effects of the present invention are easily achieved. 95%. Specifically, it occurs in non-edible parts such as seafood, meat bones, and other restaurants, hotels, and restaurants such as coffee chains, as well as vegetable peels and tofu from food manufacturing processes at food manufacturing plants. Leftovers, cooking residues, unsold items generated at supermarkets and convenience stores, and the like. The water content of the food waste may be measured by a conventional method such as a vacuum heating drying method.

  The moromi mash of vinegar used in the present invention refers to moromi mash obtained by the filtration process performed when producing vinegar. Specifically, after the raw material is fermented with alcohol, the vinegar is added and fermented with acetic acid. Further, moromi mash obtained by a subsequent filtration step such as diatomaceous earth or moromi mash obtained by adding vinegar after alcohol fermentation of the raw material and subsequent filtration step. Since this vinegar moromi koji contains acetic acid, it has a strong irritating odor peculiar to acids and has a low pH of 2.5-4.

  The content of acetic acid contained in moromi mash of vinegar varies depending on the state of the raw material, the use ratio of diatomaceous earth, and the degree of pressing, but is usually 1 to 6%.

  The vinegar moromi koji used in the present invention may be any moromi koji obtained by normal vinegar production. Examples include rice vinegar, malt vinegar, grain vinegar, black vinegar, fruit vinegar such as apple vinegar and wine vinegar, and vinegar moromi mash obtained by a known acetic acid fermentation method to obtain vinegar such as brewed vinegar.

  The pH of the mixture of moromi mash of vinegar and food waste varies depending on the moromi mash of vinegar and food waste used, but is preferably 3-6, more preferably 4.2-5.5. If the pH of the mixture of moromi mash of vinegar and food waste is higher than the above range, it is difficult to sufficiently obtain the effect of preventing spoilage, and if the pH is lower than the above range, the activity of microorganisms necessary for ripening fertilizer This is not preferable as a fertilizer.

  The acetic acid concentration in the mixture of moromi mash and food waste varies depending on the vinegar moromi mash and food waste used, but is preferably 0.1 to 1.0%, more preferably 0.1 to 0.5%. is there. If the acetic acid concentration in the mixture of moromi mash of vinegar and food waste is lower than the above range, it is not preferable because the effect of preventing spoilage is difficult to obtain, and if the blending ratio is higher than the above range, it is not preferable. As activity is suppressed, it is not preferable as fertilizer. What is necessary is just to measure the acetic acid density | concentration of the said vinegar's mash mash and food waste by conventional methods, such as a titration method.

  The blending ratio for adjusting the pH and acetic acid concentration of the mixture of vinegar moromi mash and food waste to the above range varies depending on the components of food waste used, etc., but vinegar moromi mash 1 to 100 parts of food waste 70 parts, preferably 3-50 parts.

  The mixture of moromi mash of vinegar and food waste of the present invention may contain diatomaceous earth. Diatomite is a deposit (sedimentary rock) made of fossil diatom shells, a kind of algae, and is also called diatomite. The diatom shell is made of silicon dioxide, and diatomaceous earth is also the main component. Filtration is mentioned as a main use of diatomaceous earth, and when using diatomaceous earth in the filtration process at the time of vinegar manufacture, it will be in the state mixed with vinegar mash. The content of diatomaceous earth varies depending on the physical properties resulting from the raw material of vinegar moromi koji, and may be about 35% with respect to the entire vinegar moromi koji, since it does not require diatomaceous earth. From the viewpoint of easy mixing of vinegar moromi mash and food waste and stability, the content when diatomaceous earth is contained is preferably 10 to 50% with respect to the entire vinegar moromi mash.

  In addition to the above, the fertilizer of the present invention is mixed with animal and plant matter organic matter containing nutrients such as nitrogen, phosphoric acid, potassium, calcium, and magnesium used for plant nutrition, and is then saturated and used as a fertilizer. In addition, plant fertilizers such as inorganic fertilizers, oil lees, cocoons, cuttings, and plant ash; fish fertilizers such as fish bream, dried culm, compost, horse manure, cow dung, chicken manure, human manure (lower manure), bone meal, meat and bone meal, manure In addition, it can be used in combination with conventionally used general fertilizers such as chemically synthesized chemical fertilizers.

  The manufacturing method of the fertilizer of the present invention is not particularly limited. First, moromi mash of vinegar and food waste having a water content of 20% or more are mixed, and the other fertilizer raw materials described above are mixed by a conventional method. It can be obtained by a method of depositing and ripening. Since food waste contains many organic substances, it is deposited, ripened, and composted by decomposing organic substances by microorganisms. If the organic matter is not sufficiently decomposed due to ripening, the crop may not be able to fully utilize the nutrients in the fertilizer, and the growth of the crop may be deteriorated. A crop with good growth can be obtained. The fertilizer obtained as described above can be made into a product in a container by filling a polyethylene bag or the like. In addition, the obtained fertilizer is good to mix and disperse | distribute with soil by a conventional method, and it is good to use at the time of cultivation of agricultural products.

  Next, the present invention will be described in more detail based on examples and test examples. The present invention is not limited to these.

[Example 1]
The fertilizer of this invention was manufactured according to the following mixture ratio. That is, in the vinegar manufacturing process, cereal raw material (rice, barley and corn mixed in equal amounts) is brewed by adding vinegar after alcoholic fermentation and squeezed vinegar moromi mash, and after acetic acid fermentation, it is clarified and filtered. The vinegar moromi rice cake was obtained. Next, these vinegar moromi koji were mixed to obtain a vinegar moromi koji with an acetic acid concentration of 2% and a pH of 3. Subsequently, 20 kg of vinegar moromi mash having an acetic acid concentration of 2% was put into a stirrer, and 180 kg of food waste (a vegetable residue from a cut vegetable factory) was added and mixed while stirring. The pH of the obtained mixture was 4.5, and the acetic acid concentration was 0.2%. This mixture was mixed and deposited by a conventional method and ripened to obtain 200 kg of the fertilizer of the present invention. The water content of the used food waste was 90%.

[Example 2]
A mixture was prepared in the same manner as in Example 1 except that the amount of vinegar moromi mash and food waste was changed to 60 kg for vinegar moromi mash and 200 kg for food waste. The pH of the obtained mixture was 4.2, and the acetic acid concentration was 0.5%. This mixture was mixed and deposited by a conventional method, and ripened to obtain 260 kg of the fertilizer of the present invention. The water content of the used food waste was 65%.

Example 3
Further, 75 kg of commercially available cow manure compost was mixed with 75 kg of the fertilizer obtained in Example 1 to obtain 150 kg of the fertilizer of the present invention.

[Test Example 1]
11 kinds of mixtures were obtained in the same manner as in Example 1 except that the blending ratio of moromi mash of vinegar and food waste was changed and the acetic acid concentration of the mixture was adjusted as shown in Table 1. Each obtained mixture was allowed to stand in an environment of 25 ° C. for 2 days to confirm whether or not a rotting odor was generated. Moreover, the ripening aptitude of whether it is easy to ripen as a fertilizer from the presence or absence of a fermentation odor was judged. The results are shown in Table 1.
Here, the fermented odor means a smell like pickles or bran floor.

The mixture that did not contain moromi mash of vinegar developed a rotting odor after 2 days.
On the other hand, the mixture containing moromi mash of vinegar did not generate a rotting odor even after 2 days. Among the mixtures in which no rot odor was generated, it was judged that a mixture having a pH of 4.2 to 4.8, in particular, had a fermented odor such as pickles and bran beds, and was highly suitable for ripening.

Example 4
According to Example 1, except for changing the vegetable residue from the cut vegetable factory of the food waste of Example 1 to the okara produced in the process of tofu, vinegar moromi and food waste (okara) Were mixed to obtain a mixture. The resulting mixture had a pH of 5.2 and an acetic acid concentration of 0.3%. The obtained mixture was allowed to stand in an environment of 25 ° C. for 2 days, and it was confirmed whether or not a rotting odor was generated. As a result, no rotting odor was generated. Further, when the suitability for ripening as a fertilizer was determined based on the presence or absence of a fermentation odor, a fermentation odor such as pickles or bran bed was felt, and it was judged that the suitability for ripening was high and preferred. This mixture was mixed and deposited by a conventional method and ripened to obtain 200 kg of the fertilizer of the present invention. In addition, the water content from the used okara was 75%.

[Test Example 2]
The fertilizers of Examples 1 to 4 were added to cultivated soil in the same manner as in the conventional method of using fertilizers, and fruit vegetables (potatoes) were cultivated.
In addition, seedlings were planted by 50 plants for each fertilizer, and harvested from the beginning when the above-ground part withered.

Fruits and vegetables grown using fertilizers (Examples 1 to 4) containing a mixture of moromi mash of vinegar and food waste with a water content of 20% or more, leaf growth, total yield, size of fruits and vegetables There was no problem.
From these, it is understood that the fertilizer of the present invention containing a mixture of moromi mash of vinegar and food waste having a water content of 20% or more is useful as a fertilizer used for cultivation of fruit vegetables and the like.

Claims (2)

  A fertilizer comprising a mixture of moromi mash of vinegar and food waste having a water content of 20% or more.   The fertilizer according to claim 1, wherein the pH of the mixture is 3-6.