JP2016059880A - Onion residue processing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an onion residue processing method capable of making an onion residue a compost with a simple work.SOLUTION: A coffee pomace 30 and an onion residue 40 are mixed with a blending ratio of 5:1, for forming a fermentation bed 50, then fermentation processing of the fermentation bed 50 is performed in a fermentation chamber 14 with a roof 15, for a predetermined period. In the fermentation processing, when temperature of the fermentation bed 50 is measured, a fermentation state on the fermentation bed 50 is monitored, and fermentation on the fermentation bed 50 is lowered due to temperature reduction, the fermentation bed 50 is agitated by a shovel car 20, for accumulating air in the fermentation bed 50.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for treating an onion residue, which comprises treating a residue generated during onion processing and composting the residue.

  Onions as plants are composed of heads buried in the soil and green leaves extending from the head to the outside of the soil. The head from which the leaves have been removed is generally called an onion. Below, the head from which the leaves have been removed is referred to as onion.

  The onion has a structure in which the thick scale leaf overlaps many times. There is a stem that is the core inside the onion, and the bulbs from the stem overlap to form a spherical bulb. In addition, the bulb is covered with a thin brown skin. In addition, roots continue to the core stem. When onions are shipped from the onion farm, the roots are removed from the bulbs. The onions to be shipped are in a state where the bulbs are covered with a brown hull. Onion usually has a portion of a scale leaf obtained by removing a core (stem) from a bulb for food.

  At an onion farm, not only the form of shipping onions with the outer skin left as described above, but also processing and shipping only the scale leaves into a state suitable for cooking is performed. In this case, the brown hull is removed from the onion, the scale leaf slightly inside the hull is also removed, and the scale (stem) and the scale leaf near the core are also removed. For this reason, when only a scale leaf is shipped as a processed product, the core and the scale leaf removed during processing become a residue. Onions farms can generate large amounts of such residues. As a processing method for this residue, for example, it is conceivable to use the processing method described in Patent Document 1.

JP 2008-37718 A

  However, in the processing method of Patent Document 1, it is necessary to change the temperature to perform the primary processing and the secondary processing for composting. Further, in the primary treatment and the secondary treatment, it is necessary to inoculate the residue with different types of bacteria. Thus, when applying the processing method of patent document 1, the complicated operation | work of performing a some processing process changing a microbe species, changing temperature was required.

  In view of such a problem, an object of the present invention is to provide a method for treating an onion residue capable of composting the onion residue by a simple operation.

  The processing method of the onion residue which concerns on the 1st aspect of this invention produces | generates a fermentation bed by mixing coffee pressing residue and an onion residue by a predetermined | prescribed mixing | blending ratio, and fermentation of the said fermentation bed in a fermentation chamber with a roof. The processing is performed for a predetermined period.

  According to this aspect, when mixing the squeezed coffee residue and the onion residue, actinomycetes floating in the atmosphere are mixed in the fermentation bed, and the fermentation to the onion residue proceeds by the mixed actinomycetes. Therefore, actinomycetes that decompose onion residues are contained in the fermentation bed without separately inoculating the bacteria.

  Moreover, since the squeezed coffee residue is granular and porous, air (oxygen) necessary for fermentation is easily stored in the fermentation bed. Therefore, fermentation is maintained for a long time, and decomposition of onion residues by actinomycetes is easily promoted.

  Furthermore, since the squeezed coffee residue is weakly acidic, it exhibits the effect of adsorbing and neutralizing alkaline ammonia, which is the main cause of malodor. Moreover, since the squeezed coffee residue is porous, it has a large surface area and easily adsorbs ammonia. By these factors, the odor generated from the onion residue can be effectively suppressed.

  Moreover, the temperature in a fermentation bed rises to 60 degree | times or more with the heat which arises by fermentation. For this reason, Early bacteria contained in the onion are killed by heat generated by fermentation. In this way, early bacteria that cause harm to crops are removed from the fermentation bed, and thus the fermentation bed after the fermentation treatment is completed can be returned to the soil as compost.

  In addition, since the squeezed coffee residue contains nitrogen and further contains substances that inhibit germination and growth, it cannot be returned to the soil as it is. According to the processing method which concerns on a 1st aspect, since the pressing residue of coffee is also decomposed | disassembled by actinomycetes and composted, the fermentation bed after completion of a fermentation process can be returned to soil as compost. Therefore, the processing of the squeezed coffee residue by composting can be realized at the same time.

  As mentioned above, according to the processing method concerning this mode, onion residue can be composted by simple work.

  In this aspect, the blending ratio is preferably such that the onion residue is 1 and the coffee residue is about 5. According to this blending ratio, as shown in the embodiment, the onion residue can be composted in about two months.

  In this aspect, it is desirable to stir the fermentation bed at a predetermined timing and supply air to the fermentation bed. Thereby, fermentation in a fermentation bed can be advanced smoothly.

  In this case, the temperature of the fermentation bed is measured to monitor the state of fermentation in the fermentation bed, and when the fermentation in the fermentation bed decreases due to a decrease in the temperature, the fermentation bed is stirred and air is stored in the fermentation bed. Is effective. If it carries out like this, air shortage in fermentation can be determined and air can be supplied to a fermentation bed exactly.

  In this case, it is desirable to stir the fermentation bed at a timing at which the temperature of the fermentation bed can be maintained at 60 degrees or more. In this way, early bacteria can be effectively killed.

  In addition, what is necessary is just to perform the said stirring with respect to the said fermentation bed using a shovel car, for example. If it carries out like this, even when there is much quantity of a fermentation bed, a fermentation bed can be stirred smoothly. Further, since the agitation does not have to be performed frequently, even if an excavator is used, the work is not complicated.

  In this aspect, the fermentation chamber may be constituted by a greenhouse capable of entering light. If it carries out like this, the temperature in a fermentation chamber can be raised effectively.

  Moreover, when an onion residue generate | occur | produces frequently on different days, it is desirable to prepare a plurality of fermentation chambers and change the dates to accommodate the fermentation beds in the respective fermentation chambers. If it carries out like this, while using a fermentation chamber cyclically, the onion residue produced on each day can be processed smoothly.

  In addition, a fermentation bed is not what can be used only once for the treatment of an onion residue, and can be used for use of another onion residue after fermentation with respect to an onion residue is completed. Therefore, in this aspect, the onion residue is mixed again with respect to the fermentation bed that has been fermented after the predetermined period has elapsed to generate a fermentation bed, and the fermentation bed that has been generated again in the roofed fermentation chamber. It is desirable to operate so as to perform the fermentation process for a predetermined period. Thereby, an onion residue can be processed smoothly, avoiding the waste of squeezed coffee scum.

  The processing method of the onion residue which concerns on the 2nd aspect of this invention produces | generates a fermented bed by mixing an onion residue with a predetermined | prescribed ratio with the organic material which stores air in a clearance gap, and in a fermentation chamber with a roof. The fermentation treatment of the fermentation bed is performed for a predetermined period.

  According to this aspect, an effect similar to that of the first aspect can be achieved. As the organic material, sawdust, humus and the like can be used in addition to the squeezed coffee residue.

  Also in this aspect, the temperature of the fermentation bed is measured to monitor the state of fermentation in the fermentation bed, and when the fermentation in the fermentation bed decreases due to a decrease in the temperature, the fermentation bed is agitated and air is supplied to the fermentation bed. It is desirable to save. If it carries out like this, air can be supplied to a fermentation bed exactly and fermentation in a fermentation bed can be advanced smoothly.

  As mentioned above, according to this invention, the processing method of the onion residue which can compost the onion residue by simple operation | work can be provided.

  The effects and significance of the present invention will become more apparent from the following description of embodiments. However, the embodiment described below is merely an example when the present invention is implemented, and the present invention is not limited to what is described in the following embodiment.

It is a figure which shows typically the structure used for the process of the onion residue which concerns on embodiment. It is a figure which shows the measurement result in the processing method of the onion residue which concerns on embodiment. It is a figure which shows the measurement result in the processing method of the onion residue which concerns on embodiment. It is a figure which shows the measurement result in the processing method of the onion residue which concerns on embodiment. It is a flowchart which shows the process sequence of the onion residue which concerns on embodiment. It is a figure which shows typically the structure used for the process of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the processing operation of the onion residue which concerns on an Example. It is a figure which shows typically the structure used for the process of the onion residue which concerns on the example of a change.

  In the treatment of the onion residue, it is necessary to suppress the odor generated from the residue and to remove the early bacteria contained in the onion. In particular, when a large amount of residue is processed every day, it is necessary to process the odor so that it does not spread to the vicinity. In addition, since early bacteria affect other crops, it is necessary to kill them by residue treatment. Early bacteria die at a temperature of about 60 degrees or more.

  In this Embodiment, the processing method of the onion residue using the squeezed residue of coffee is shown. The squeezed coffee residue is generally a black powder of several mm or less, although the particle size varies depending on the pulverization method. Since coffee extraction is performed with hot water, the squeezed residue has a water content of about 65% and the pH (pH) is about 5.8, which is weakly acidic. 99% of the squeezed residue is organic. The amount of components of dry matter is about 2% nitrogen, about 0.2% phosphoric acid, 0.3% potassium drug, and there are few components other than nitrogen. Nitrogen is not mineralized in culture for about one month, and the organic tendency is maintained for a long time. For this reason, unless it composts, it is thought that the use as squeeze residue alone is difficult as an agricultural material. The squeezed waste not only causes nitrogen starvation due to organicization, but also contains substances that inhibit germination and growth, so it cannot be directly mixed with soil. On the other hand, the squeezed residue is granular and porous, so it has excellent air permeability and is weakly acidic, and can absorb ammonia, which is the main cause of odor. From such characteristics, squeezed residue is an extremely effective material as a secondary material when composting onion residues. By composting the squeezed residue simultaneously with the residue treatment and eliminating the crop growth obstacle, the squeezed residue can be effectively used as an auxiliary material for composting.

  The present embodiment presents a method for treating an onion residue that composts the onion residue using squeezed coffee residue while suppressing odor and killing early bacteria.

  Embodiments of the present invention will be described below with reference to the drawings. In each figure, an X axis, a Y axis, and a Z axis that are orthogonal to each other are added for convenience. The Y axis negative side is front, the Z axis positive side is up, and the X axis positive side is right.

  Fig.1 (a) is a figure which shows typically the structure used for a process of an onion residue. A rectangular fermentation chamber 14 is formed by the two side walls 11, 11, the back wall 12 connected to the back end of the side walls 11, 11, and the bottom surface 13 disposed in the region surrounded by the side walls 11, 11 and the back wall 12. Is done. The front and upper sides of the fermentation chamber 14 are open. On the upper side of the fermentation chamber 14, a roof 15 for preventing rain from falling into the fermentation chamber 14 is provided. The lateral walls 11, 11 and the back wall 12 are configured by stacking concrete blocks. The bottom surface 13 is configured by attaching concrete to the ground G. The shovel car 20 carries the coffee residue 30 and the onion residue 40 to the fermentation chamber 14.

  The residue 40 accommodated in the fermentation chamber 14 is a core or scale leaf removed from the onion when shipping the onion scale leaf as a processed product. The brown skin is removed from residue 40.

  FIG. 1 (b) is a diagram schematically showing a state in which the squeezed residue 30 and the residue 40 are carried to the fermentation chamber 14. In this state, the shovel 30 and the residue 40 are mixed and stirred by the excavator 20. Actinomycetes floating in the atmosphere are taken into the fermentation bed 50 during mixing and stirring. In this way, the fermentation bed 50 is produced. The fermentation bed 50 is subjected to a fermentation process for a certain period while being accommodated in the fermentation chamber 14.

<Experiment>
The inventors of the present application conducted an experiment for verifying that the onion residue is composted in the fermentation bed. Hereinafter, this experiment will be described.

  In this experiment, a coffee squeeze residue 30 was provided by a can coffee maker. In the experiment, 600 kg of onion residue 40 was mixed with 3000 kg of squeezed residue 30 to produce a fermentation bed 50. The fermentation process of the produced fermentation bed 50 was performed for about 3 months in the fermentation chamber 14 with the roof 15, and the state of composting was measured. Moreover, the fermentation bed 50 was stirred at a frequency of about once a month. A thermometer was inserted into the fermentation bed 50 to measure the internal temperature of the fermentation bed 50, and the state of fermentation in the fermentation bed 50 was monitored. When the internal temperature decreased and fermentation in the fermentation bed 50 decreased, the fermentation bed 50 was stirred and air was supplied to the fermentation bed 50. The measurement started on April 8, 2014, and was measured almost every day.

  FIGS. 2A and 2B and FIGS. 3A and 3B are diagrams showing measurement results. Here, the internal temperature (solid line) of the fermentation bed 50 and the state (broken line) of the fermentation bed 50 are shown. The state of the fermentation bed 50 was quantified according to the following rules.

・ 10's place ... Residue color (white: 1, gray: 3, black: 5)
・ 1's place: Hardness of residue (soft: 1, hard: 9)
・ 1st decimal place: moisture in the fermentation bed (hard to handle: 1, easy to handle: 9)

  As for the water content of the fermentation bed, “the degree of water dripping from the fermentation bed” was set as “unhandled” and the others were “handled”. During the entire measurement period, liquid did not flow out of the fermentation bed 50, and the water content of the fermentation bed 50 was evaluated as “easy to handle”. In addition, the smell of the fermentation bed 50 was evaluated by smell, and the degree of compost completion was evaluated visually and tactilely. The odor was good with no odor during the entire measurement period. The completeness of composting was evaluated by setting 59.9, which is the full score of the above state, to 100% (ideal value).

  With reference to Fig.2 (a), since April 8 which is a measurement start date has much moisture content of squeezed dregs 30 itself and the fermentation bed 50 is also in the state before fermentation, internal temperature is atmospheric temperature. It was about. Thereafter, as the fermentation progressed, the temperature increased due to heat generation, and along with this, excess water in the fermentation bed 50 evaporated, and the temperature increase became abrupt. On April 12, four days after the start of measurement, the internal temperature of the fermentation bed 50 rose to nearly 60 degrees.

  Thereafter, the internal temperature gradually decreased with the passage of days. This was thought to be because the air in the fermentation bed 50 was consumed by fermentation, the inside of the fermentation bed 50 gradually became deficient, and fermentation by actinomycetes was reduced. Therefore, on April 29, the fermentation bed 50 was turned over several times by the shovel car 20 and the fermentation bed 50 was stirred. As a result, the internal temperature rose again, and on May 5, the internal temperature exceeded 60 degrees. Oxygen and water are required for the fermentation activity of actinomycetes. By the stirring treatment on April 29, oxygen was supplied and the activity of fermentation of actinomycetes was enhanced. As the water necessary for the fermentation activity, the water contained in the onion residue 40 is used together with the water contained in the squeezed residue 30 itself.

  In addition, the state of the onion residue 40 was changed by the fermentation activity from the start of measurement until April 29, and the color of the onion residue 40 was changed from white to gray. From this, it was found that composting of the onion residue 40 progressed to some extent. Even on April 29, the degree of cure of the onion residue 40 could not be evaluated as “hard”. That is, at this timing, the onion residue 40 still contains various components together with moisture, and it could be evaluated that composting is still insufficient.

  Referring to FIG. 2 (b), for about one month after May 5, the internal temperature was maintained at a temperature slightly exceeding 60 degrees without performing the stirring process. During this period, the water consumption and fermentation of the onion residue 40 progressed during the fermentation activity, and on May 30, the degree of cure of the onion residue 40 could be evaluated as “hard”. That is, at this timing, the state of the onion residue 40 was “gray”, “hard”, and “easy to handle”, and the composting completeness could be evaluated to be 50% or more. From this, it can be evaluated that composting of the onion residue 40 has progressed considerably.

  Then, until June 8, the fermentation bed 50 was left and the fermentation process was continued. At the time of June 8, the color of the onion residue 40 was close to black, so that it could be evaluated that composting was almost completed. Based on this evaluation, 600 kg of a new onion residue 40 was mixed with the fermentation bed 50 again to generate a new fermentation bed 50.

  Referring to FIG. 3A, after the new fermentation bed 50 was generated, the internal temperature of the fermentation bed 50 gradually increased and reached 60 degrees on June 13. Thereafter, the internal temperature was maintained at about 60 degrees until June 21, but gradually decreased after June 22. Therefore, on July 6, the shovel car 20 turned the fermentation bed 50 a plurality of times, and the fermentation bed 50 was stirred. Thereby, as shown in FIG.3 (b), internal temperature rose again and the internal temperature exceeded 60 degree | times on July 11. Thereafter, the fermentation bed 50 was allowed to stand until July 18, and the fermentation process was continued. On July 18, the fermentation bed 50 was collected in a mesh container. The state of the onion residue 40 at the time of recovery could be evaluated as “gray”, “soft”, and “easy to handle”, but the degree of cure was close to the evaluation of “hard”.

  4A to 4C are photographs of the fermentation bed 50 taken at three timings during the measurement period. On April 9, when one day has passed since the start of measurement, the onion residue 40 remains substantially as it is, as shown in FIG. On April 26, when 18 days have passed since the start of measurement, as shown in FIG. 4B, composting of the onion residue 40 proceeds, and most of the onion residue 40 is gray. Moreover, the weight of the fermentation bed 50 is greatly reduced. On May 15 when 38 days have passed since the start of measurement, as shown in FIG. 4 (c), composting of the onion residue 40 has progressed considerably, and the onion residue 40 is gray without retaining its original shape.

  From the above experimental results, it can be seen that the onion residue 40 can be composted in about two months by mixing the coffee residue 30 and the onion residue 40 in a mixing ratio of 5: 1. Moreover, it turns out that composting can be smoothly advanced only by stirring the fermentation bed 50 only once in the middle of the period. Further, it can be seen that the new onion residue 40 can also be composted by mixing the new onion residue 40 in the fermentation bed 50 again at the same mixing ratio at the timing when composting is substantially completed. In the above measurement, the fermented bed 50 was collected in the net container at a timing of less than 2 months after the new onion residue 40 was re-introduced. Similar to the onion residue 40 introduced in the second time, the onion residue 40 introduced in the second time can be assumed to be composted.

  The re-introduction time of the onion residue 40 may be determined according to the state of the onion residue 40. That is, a new onion residue can be introduced at the timing when the state of the onion residue 40 becomes “gray close to black”, “hard”, or “easy to handle”. According to the above blending ratio, it can be predicted that the introduction of a new onion residue will be the day when about two months have elapsed since the previous onion residue was introduced.

  In addition, the recovery of the fermentation bed 50 is not limited to the timing when the composting of the onion residue 40 introduced second time is almost completed as in the case of the above experiment, and the coffee squeezed residue 30 is effective for composting. If it exists in the state which acts, the re-input of the 3rd time or more with respect to the same fermentation bed 50 may be performed. The recovery timing of the fermentation bed 50 may be determined by looking at the actual situation of the fermentation bed 50, or may be set empirically based on past processing results.

<Processing procedure>
The processing procedure of the onion residue based on the said experiment is demonstrated with reference to FIG.

  First, the squeezed coffee residue 30 and the onion residue 40 are introduced into the fermentation chamber 14 with the roof 15 in a mixing ratio of 5: 1 (S11). Next, the input squeezed residue 30 and the residue 40 are mixed and stirred in the fermentation chamber 14 to generate the fermentation bed 50 (S12). After producing the fermentation bed 50 in this way, it waits for the time when composting is completed (S13). Moreover, until the time which composting is completed (S13: NO), the internal temperature of the fermentation bed 50 is measured every day or every several days (S14), and fermentation of the fermentation bed 50 has fallen? Determine whether or not (S15). If the fermentation is not reduced (S15: NO), the fermentation bed 50 is left without stirring, and if the fermentation is reduced (S15: YES), the fermentation bed 50 is stirred (S16).

  Thus, when composting of the onion residue 40 is completed (S13: YES), it is determined whether it is time to collect the fermentation bed 50 (S17). If it is not time to collect the fermentation bed 50 (S17: NO), the onion residue 40 is reintroduced into the fermentation bed 50 at the same mixing ratio as S11 (S19), and the onion residue 40 is mixed and stirred (S12). . And the procedure after S13 is repeated. On the other hand, if it is time to collect the fermentation bed 50 (S17: YES), the fermentation bed 50 is moved to the mesh container and the fermentation bed 50 is collected from the fermentation chamber 14 (S18). Thereby, the process procedure using the same fermentation bed 50 is complete | finished.

  The step of S13 may be determined based on whether or not the state of the onion residue 40 is “gray near black”, “hard”, or “easy to handle” as in the above experiment, or the onion residue 40 is charged. It may be determined by whether or not a certain period (for example, two months) has passed. Moreover, it may replace with the process of S14 and S15, and you may make it perform the stirring process with respect to the fermentation bed 50 at the timing which the fixed period (for example, 1 month) passed since the onion residue 40 was thrown in. Note that the fermentation process proceeds in the mesh container even after the fermentation bed 50 is collected in the mesh container in S18. Therefore, when the mesh container is left for a certain period, the collection time of S17 may be set in consideration of this leaving period.

<Example>
The Example in the case of processing the onion residue 40 which generate | occur | produces every day by operating the some fermentation chamber 14 is described with reference to FIGS.

  In this embodiment, n fermentation chambers 14 are prepared in advance. In FIG. 6 (a), (b), for convenience, the fermentation chamber 14 is numbered sequentially from the right. For the treatment of the onion residue 40, the fermentation chamber 14 is used in order from the fermentation chamber 14 of the number 1 at the right end in the left direction.

  FIGS. 7A and 7B show a state where the coffee squeeze residue 30 and the onion residue 40 are introduced into the rightmost fermentation chamber 14 at a predetermined blending ratio. In this state, the squeezed residue 30 and the residue 40 are mixed to produce the fermentation bed 50. In this way, the fermentation bed 50 is generated in the fermentation chamber 14 in order from the right each time the day passes. FIGS. 8A and 8B show a state where the fermentation bed 50 is generated from the right to the fourth fermentation chamber 14.

  Thereafter, when the fermentation bed 50 is generated from the right to the (n-1) th fermentation chamber 14, at this timing, for example, as shown in FIGS. Composting is completed in the produced fermentation bed 50. Moreover, in the fermentation chamber 14 in an intermediate position, the stirring process by the shovel car 20 is performed. In FIG. 9 (a), (b), the hatching is attached | subjected to the fermentation bed 50 which composting was completed. Then, as shown in FIGS. 10A and 10B, when the fermentation bed 50 is used up to the leftmost fermentation chamber 14, composting of the fermentation bed 50 has already been completed. 14, the onion residue 40 is charged again and mixed into the fermentation bed 50. Thus, as shown in FIG. 11, a new fermentation bed 50 is generated in the rightmost fermentation chamber 14.

  Thereafter, each time the day passes, a new onion residue 40 is introduced into the fermentation chamber 14 in which composting of the fermentation bed 50 has been completed in order from the right, and a new fermentation bed 50 is generated. FIG. 12 shows this situation. Thus, n fermentation chambers 14 are used cyclically for the production of the fermentation bed 50. And after the onion residue 40 is thrown into the rightmost fermentation bed 50 a predetermined number of times, as shown in FIGS. 13 (a) and 13 (b), composting of the fermentation bed 50 generated in the rightmost fermentation chamber 14 is performed. When is completed, the fermentation bed 50 of the fermentation chamber 14 at the right end is collected in the net container.

  Thus, after the rightmost fermentation chamber 14 is emptied, as shown in FIGS. 14 (a) and 14 (b), the coffee squeezed residue 30 and the onion residue 40 are newly added to the fermentation chamber 14, and new fermentation chambers 14 are introduced. A fermentation bed 50 is generated. Thereafter, similarly, the fermentation bed 50 is recovered, and a new fermentation bed 50 is generated.

<Effect of embodiment>
According to the present embodiment, the following effects are exhibited.

  When mixing the squeezed coffee residue 30 and the onion residue 40, actinomycetes floating in the atmosphere are mixed in the fermentation bed 50, and the onion residue 40 is fermented by the mixed actinomycetes. Therefore, actinomycetes that decompose the onion residue 40 are contained in the fermentation bed 50 without separately inoculating the bacteria.

  Since the coffee grounds 30 are granular and porous, air (oxygen) necessary for fermentation is easily stored in the fermentation bed 50. Therefore, fermentation is maintained for a long time, and decomposition of the onion residue 40 by actinomycetes is easily promoted.

  Since the squeezed coffee residue 30 is weakly acidic, it exhibits the effect of adsorbing and neutralizing alkaline ammonia, which is the main cause of odor. Further, since the coffee grounds 30 is porous, it has a large surface area and easily adsorbs ammonia. By these factors, the bad odor generated from the onion residue 40 can be effectively suppressed. In the above experiment, the odor was good from the start to the end of the fermentation process of the onion residue 40.

  Since the temperature in the fermentation bed 50 is increased to 60 degrees or more due to the heat generated by the fermentation, the early bacteria contained in the onion residue 40 are killed by the heat generated by the fermentation. In this way, early bacteria that are harmful to crops are removed from the fermentation bed 50, so that the fermentation bed 50 after completion of the fermentation treatment can be returned to the soil as compost.

  Since the coffee squeezed residue 30 contains nitrogen and further contains substances that inhibit germination and growth, it cannot be returned to the soil as it is. According to the treatment method of the present embodiment, the coffee grounds 30 is also decomposed by actinomycetes and composted, so that the fermentation bed 50 after completion of the fermentation treatment can be returned to the soil as compost. Therefore, the processing of the coffee residue 30 by composting can be realized at the same time.

<Example of change>
Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and various modifications can be made to the embodiments of the present invention other than the above.

  FIGS. 15A and 15B are diagrams showing a modification example in the case where the fermentation chamber 14 is configured by the greenhouse 60. FIG.

  The greenhouse 60 has a configuration in which a vinyl sheet 60b is attached to the outside of the beam 60a. The greenhouse 60 has a rectangular opening on the front side, and covers the region S shown in FIG. The opening in front of the greenhouse 60 is higher than the height of the excavator 20 on which the excavator is lifted. Block walls 71 and 71 and a block wall 72 are installed on the left and right and the back of the region S, and the tipping prevention tool 60c of the greenhouse 60 is attached to the block walls 71 and 71. In the region S, concrete is laid and a bottom surface 13 is formed.

  As shown in FIG. 15 (b), the squeezed coffee residue 30 and the onion residue 40 are put into the left side region of the bottom surface 13, and a fermentation bed 50 is formed. A pallet 80 for placing a net container for collection is placed in the right area of the bottom surface 13.

  In this modified example, since the region S is covered with the greenhouse 60, the temperature of the fermentation chamber 14 is increased by sunlight. For this reason, it is possible to quickly evaporate excess moisture contained in the squeezed residue 30 immediately after charging, and to accelerate the temperature rise of the fermentation bed 50. Therefore, the period required for composting can be shortened. Moreover, it becomes easy to maintain the temperature of the fermentation bed 50 at 60 degree | times or more by the greenhouse effect of the greenhouse 60. FIG. Therefore, the early bacteria contained in the onion residue 40 can be killed more reliably.

  In this modified example, a curtain-like sheet that closes the opening on the front side of the greenhouse 60 may be provided in the greenhouse 60. If it carries out like this, the temperature in the fermentation chamber 14 can be raised more effectively.

  In the above embodiment, the squeezed coffee residue 30 is used as an organic substance for fermentation, but other organic substances that are excellent in air permeability and can store air by deposition are used as substances for fermentation. May be. For example, sawdust and mulch can be used as organic substances for fermentation.

  In the above embodiment, the squeezed residue 30 and the residue 40 are added to the fermentation chamber 14 and the fermentation bed 50 is generated. However, the fermentation bed may be generated at another place and moved to the fermentation chamber 14. .

  In the experiment, the mixing ratio of the onion residue 40 and the squeezed residue 30 was 1: 5. However, the mixing ratio is not limited to this, and the onion residue 40 can be composted at other mixing ratios such as 1: 4 and 1: 5. Can be realized. The mixing ratio can be appropriately changed in consideration of the composting status, the period until composting is completed, and the like. However, it is desirable for the effective utilization of the squeeze residue 30 to reduce the blending ratio of the squeeze residue 30 as much as possible.

  The embodiments of the present invention can be appropriately modified in various ways within the scope of the technical idea shown in the claims.

14 ... Fermentation chamber 20 ... Excavator 30 ... Squeeze residue 40 ... Residue 50 ... Fermentation bed 60 ... Plastic house

Claims (11)

Mixing the squeezed coffee residue and onion residue at a predetermined blending ratio to produce a fermentation bed,
Performing a fermentation treatment of the fermentation bed for a predetermined period in a fermentation room with a roof;
The processing method of the onion residue characterized by the above-mentioned. The blending ratio is such that the onion residue is 1 and the squeezed residue of the coffee is about 5.
The processing method of the onion residue of Claim 1 characterized by the above-mentioned. Agitating the fermentation bed at a predetermined timing to supply air to the fermentation bed;
The processing method of the onion residue of Claim 1 or 2 characterized by the above-mentioned. Measuring the temperature of the fermentation bed and monitoring the state of fermentation in the fermentation bed;
When fermentation in the fermentation bed decreases due to a decrease in the temperature, the fermentation bed is stirred and air is stored in the fermentation bed.
The processing method of the onion residue of Claim 3 characterized by the above-mentioned. Stirring the fermentation bed at a timing at which the temperature of the fermentation bed can be maintained at 60 degrees or more,
The processing method of the onion residue of Claim 4 characterized by the above-mentioned. Performing the agitation on the fermentation bed with a shovel car;
A method for treating an onion residue according to claim 3, wherein: The fermentation chamber is composed of a plastic house that allows light to enter,
The processing method of the onion residue as described in any one of Claims 1 thru | or 6 characterized by the above-mentioned. Preparing a plurality of fermentation chambers and changing the date to each fermentation chamber to accommodate the fermentation bed;
The processing method of the onion residue as described in any one of Claim 1 thru | or 7 characterized by the above-mentioned. The fermented bed is generated by mixing the onion residue again with respect to the fermented bed after the predetermined period has passed and the fermentation is completed,
Performing a fermentation treatment of the fermentation bed generated again in a fermentation room with a roof for a predetermined period,
The processing method of the onion residue as described in any one of Claims 1 thru | or 8 characterized by the above-mentioned. When it accumulates, the onion residue is mixed with the organic material that stores air in the gaps at a predetermined ratio to produce a fermentation bed,
Performing a fermentation treatment of the fermentation bed for a predetermined period in a fermentation room with a roof;
The processing method of the onion residue characterized by the above-mentioned. Measuring the temperature of the fermentation bed and monitoring the state of fermentation in the fermentation bed;
When fermentation in the fermentation bed decreases due to a decrease in the temperature, the fermentation bed is stirred and air is stored in the fermentation bed.
The processing method of the onion residue of Claim 10 characterized by the above-mentioned.