JP2018093826A - Method for producing fermented organic matter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for efficiently producing fermented organic matter such as fermented manure, soy sauce, miso, Japanese sake, beer, and bread.SOLUTION: A method for producing fermented organic matter includes fermenting organic matter to serve as a raw material for the fermented organic matter, in the presence of nanobubble water.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing fermented organic matter such as fermented compost such as rice husk compost and fermented food such as soy sauce, sake, beer and bread.

For example, rice husk discharged during the threshing process is a good organic material, but it has a structure rich in silicic acid, so it is difficult to break down microorganisms. Cost.
For this reason, in patent document 1 (Unexamined-Japanese-Patent No. 2010-285333), medium temperature fermentation at 50 to 60 degreeC is carried out by administering a specific inoculum sequentially or simultaneously, mixing auxiliary materials, such as nuka, in rice husk. It has been proposed to allow for rapid degradation of rice husks.
However, even in this case, the decomposition rate is limited, and at least one month is required for composting. Moreover, in this prior art, a special inoculum must be used, which is not economical.

JP 2010-285333 A

In the production of rice husk compost, the present inventor uses nanobubble water instead of the water conventionally used for rice husk fermentation.For example, when only rice husk is deposited and allowed to stand outdoors, The present invention was completed by finding out that the degradation was shortened from 3 years to about 1 year and that this fermentation technique could be applied to other fermentations.
That is, this invention is comprised by the following (1)-(4).
(1) A method for producing a fermented organic material, comprising fermenting an organic material as a raw material of the fermented organic material in the presence of nanobubble water.
(2) The method for producing a fermented organic material according to (1), wherein the fermented organic material is fermented compost, soy sauce, miso, sake, beer or bread.
(3) In the case of fermented compost, the organic material that is the raw material of fermented organic matter is mainly composed of at least one selected from the group consisting of rice husk, fallen leaves, rice straw, bark, wood chips, oil cake, chicken manure, cow manure and vegetable waste. In the case of soy sauce, wheat, soy, salt and koji are the main ingredients; in the case of miso, rice, soy, salt and koji are the main ingredients; for sake, rice and koji are the main ingredients; for beer, malt The method for producing a fermented organic material according to (1) or (2), wherein beer yeast and hops are the main components, and in the case of bread, flour and yeast are the main components.
(4) The method for producing a fermented organic material according to any one of (1) to (3), wherein the nanobubble water is air nanobubble water and / or oxygen nanobubble water.

According to the present invention, when organic matter is fermented, the feed water is changed from normal water to nanobubble water, so that the fermentation proceeds further, while the quality is not deteriorated, which is an industrially useful technique.
For example, when the present invention is applied to fermentation of rice husk, it is possible to easily produce high-quality rice husk compost rich in silicic acid without using auxiliary materials such as nuka and inoculum only in a sedimentation place with a roof. it can.
In addition, according to the method for producing fermented organic matter using nanobubble water of the present invention, the use of nanobubble water for brewing fermented foods such as soy sauce, miso, sake, and beer promotes the fermentation action and uses nitrogen. The rate is improved, and as a result, savory soy sauce and miso, and high quality sake, beer, bread, etc. with little miscellaneous taste and aroma can be obtained in a short period of time.
In particular, by adding nano bubble water to the sake brewing water, the dissolution of koji progresses and the koji ratio after the upper tank decreases, so that the yield of pure alcohol can be increased. Since there are few miscellaneous components of liquor, such as absorption, the effect that liquor quality improves is acquired.

  Hereinafter, the method for producing a fermented organic material of the present invention will be described by dividing it into nano-bubble water, rice husk compost, soy sauce, miso, sake, beer, and bread as water used, but the fermented organic material of the present invention is limited to these. Is not to be done.

<Nano bubble water>
In the present invention, air nanobubble water means water containing air bubbles having a particle size of the order of nanometers, and oxygen nanobubble water means water containing bubbles of oxygen having a particle size of the order of nanometers. For example, air nanobubble water is physically stimulated by water (air microbubble water) containing air bubbles having a particle size of the order of micrometers in accordance with the method described in JP-A-2005-245817. It can be prepared by applying ultrasonic irradiation using an ultrasonic transmission device, compression or expansion generated when water is flowed, use of eddy current, etc.) and rapidly reducing bubbles. According to the method described in JP-A-2005-245817, air nanobubble water having a particle size of 50 to 500 nm can be prepared. Oxygen nanobubble water can also be prepared in the same manner as air nanobubble water, for example, according to the method described in JP-A-2005-245817. In addition, if air microbubble water or oxygen microbubble water is prepared using water having an electrical conductivity of 100 μS / cm or more, electrolyte ions in water are concentrated at the bubble interface in the process of the bubble naturally shrinking, Since the dissolution of air inside the bubbles and oxygen in the surrounding water is suppressed, there is no physical irritation to the air microbubble water or oxygen microbubble water as in the method described in JP-A-2005-245817. Also, air nanobubble water or oxygen nanobubble water can be prepared.

<Rice husk compost>
In the case of rice husk compost, a single-sided rice husk with a roofed compost production facility is turned into a compost in about 3 years with nanobubble water instead of ordinary water. It was confirmed that water would become rice husk compost in almost one year.
In addition, according to the present invention, it has also been confirmed that fermentation is greatly shortened when nuka and inoculum are mixed in rice husk, and nanobubble water is usually added thereto instead of water.

Specific examples of rice husk compost production;
For example, for 100 kg of rice husk, 10 kg of rice bran, 15 kg of chicken manure, and a little rice bran fertilizer (see http://ymmfarm.com/412) are used as inoculums to promote fermentation. Here, rice bran and chicken manure are mixed well, and inoculum is also added here.
Next, the rice husk, rice bran and chicken manure are loaded in a sandwich. Here, first load rice husk and sprinkle rice bran and chicken manure mixed on it. Also loaded with rice husk. Sprinkle rice bran and chicken dung on it. Along the way, pour plenty of water on the entire surface and step on your feet to solidify. Repeat this process, add plenty of water at the end (so that it flows from the bottom), and cover it with a blue sheet.
3 &#12316; 4 days, the internal temperature is about 70 degrees due to the fermentation, but in this state, the fermentation is progressing inside, but it is not progressing on the surface. The inside and outside are swapped), and when this is done about once a month, several months have passed, and if it turns black, it can be used as fully ripe rice husk compost.
In the present invention, in the production of this conventional rice husk compost, the rice husk compost fermented in the same manner was produced from the tap water used so far using nanobubble water.
In the case of rice husk compost using nano-bubble water, ordinary tap water took several months to become rice husk compost that can be used as fertilizer in about one month.

The nanobubble water used here is a commercially available shaft-type two-phase flow swirl microbubble generator installed in a cylindrical water tank with a capacity of about 100 L, and the water supplied to the compost is continuously supplied. The air microbubble water (the number of bubbles: about 300 / L) having a particle size of 10 to 50 μm is prepared by supplying air into the water tank at a rate of about 100 L / min and supplying air to the apparatus. The particle size was reduced to the nanometer order by naturally reducing the bubbles by floating in the air, and then supplied to the compost through the transport pipe. The water supplied into the aquarium is natural water having an electric conductivity of about 120 μS / cm, contains about 2 ppm of K ⁺ and Mg ²⁺ as cations, about 8 ppm of Ca ²⁺ , and contains NO ₃ ⁻ as anions. About 2 ppm and SO ₄ ^2- contained about 15 ppm. The pH was about 7.5. In addition, the air nanobubble water supplied as mentioned above was evaluated quantitatively by the electron spin resonance method (ESR method). In this quantitative evaluation, there are a large amount of suspended solid phase particles in natural water (SS = approx. 0.05 ppm), and nanobubbles are accurately quantified by a method using a dynamic light scattering photometer. Therefore, the evaluation was performed using as an index free radicals generated when nanobubbles disappear. Specifically, after adding DMPO (5,5-dimethyl-1-pyrroline-N-oxide), which is a spin trap agent, to air nanobubble water, hydrochloric acid was added to destabilize nanobubbles. The spin adduct was measured by using an electron spin resonance apparatus. Since natural water contains a small amount of Fe ^{3+ and} may react with hydrochloric acid or DMPO to generate a spin adduct, the same applies to natural water used to prepare air nanobubble water. Then, the measurement result was subtracted from the measurement result of the air nanobubble water to quantify the free radicals derived from the nanobubbles. As a result, a large spectrum derived from nanobubbles was observed immediately after the preparation of the air nanobubble water to 1 day later, but the spectrum after 1 week was not so different from that of natural water. In addition, the radical amount 1 day after preparing air nano bubble water was about 28 * 10 < ¹⁶ > piece / L as a hydroxyl radical. Although the amount of nanobubbles cannot be converted from the amount of radicals, considering these results comprehensively, the air nanobubble water supplied as described above should be stable for a certain period, for example, at least about 3 days. I understood. The following nano bubble water was also used.

<Other fermented compost>
The above has described in detail examples of rice husk compost, but other composts other than vegetables include fallen leaves, rice straw, bark, wood chips, oil lees, chicken manure, cow manure, etc. Can be produced.
That is, when these compost raw materials are promoted for fermentation using the nanobubble water of the present invention instead of normal water, for example, well water, tap water, etc., the time is about 1/2 to 1/3 of the conventional time. Fermented compost can be made. Hereinafter, these composts will be described in detail.

Fallen leaf compost (humus)
Compost made from fallen leaves, also called humus, has little nutritional value and can hardly be expected to be effective as a fertilizer, but when mixed with soil, it increases microorganisms in the soil, improves air permeability and drainage, and reduces thin soil. It has a rejuvenating effect and is also used for mulching for cold protection. As a method of making fallen leaf compost, when fallen leaves are stacked, the nanobubble water of the present invention is sprinkled and mixed well, and the vinyl sheet is placed over the entire hole, the compost is completed in 1 to 2 months.

Bark compost and wood chip compost Bark compost is fermented by bark and sawdust, which can be used to create a nutrient-rich and well-balanced soil. Moreover, since the soil improvement effect lasts long, it is often applied when growing crops with a long cultivation period. The same applies to wood chips. However, since it is difficult to obtain the material and it takes time to ferment, the nanobubble water of the present invention is used.
First, the material is left outdoors for 2-3 years to dry, and then the bark and thinned wood are finely crushed. And when cow dung, pig dung, urea are mixed and the nanobubble water of the present invention is used to adjust the water content to 50-60% and load, the temperature rise due to fermentation occurs in 7-10 days, so 30 When it is turned once every other day, fermentation is completed in about 1/2 to 1/3 of the conventional method, that is, in about 2 to 3 months.

Compost using cow dung, chicken dung and oil cake:
Animal compost such as cow dung and chicken dung is rich in nutritional value. Oil cake is a residue of squeezed rapeseed oil and is also rich in nutrients.
For example, a mixture of cow dung 8: chicken dung 2 is sprinkled with a soil activator such as green taiki diluted with nanobubble water and moistened. Rice bran, rice husk, fish meal, oil cake, straw, etc. In addition, mix well, stack up in a small and mountain shape, and cover with a plastic sheet. Fermentation takes place in about a week, and heat is generated, so when the temperature drops a little, it is turned over several times. When the ammonia odor disappears, it is completed. However, since it may only dry and does not smell of ammonia, the nanobubble water of the present invention is sowed so as not to run out of water when mixed. The fermentation time for cow dung, chicken dung, and oil can also be reduced to about 1/2 to 1/3 of the fermentation time as compared with the case where conventional well water or tap water is used as moisture.
Compost mainly composed of oil cake and chicken manure can be prepared in the same manner.

<Methane fermentation using vegetable scraps>
On the other hand, fermentation using vegetable scraps is somewhat different from the fermentation method described above. Using vegetable scraps, using nanobubble water instead of normal tap water or well water, biomass such as vegetable scraps. It is possible to promote fermentation of potato, make fermented compost from vegetable scraps, etc., and promote methane fermentation.
For example, using an external circulation type methane fermenter reaction facility that fills biomass resources such as vegetable scrap as raw materials into the inside of the methane fermentation tank, circulates the reaction liquid from the outside, and flows down from the top of the packed bed of biomass resources Execute methane fermentation. At this time, nanobubble water is used as the water constituting the reaction solution.

  In the case of this methane fermentation, not only vegetable waste, but also annual leaves such as rice straw, straw, peanut leaves and stems, Japanese pampas grass, macomo, kudzu or weeds, leaves of broad-leaved trees, such as, , Nara, Maple, Bamboo, Ginkgo, Buna, Salmon, Sakura, Willow, Tungs, Tochigi, Fist, Dogwood and other broad-leaved leaves, Mulberry leaves, Fruit tree leaves, etc. Things can also be used.

Here, the methane fermentation tank has a drainage device for collecting and discharging circulating water (that is, using the nanobubble water of the present invention) at the bottom thereof.
Biomass raw materials such as vegetable scraps are filled into the methane fermentation tank, and the circulating water using nanobubble water that has flowed down is collected by the drainage device at the bottom, and the reaction liquid is circulated again from the circulation pump. It is carried to the upper part of the biomass raw material packed bed in the methane fermenter via the line, and sprayed from the spray nozzle and dispersed.

The methane fermentation tank has a reaction solution spraying facility at the top and a drainage device that collects the reaction solution at the bottom, as long as it has an airtight structure, and its material is made of metal such as steel, Any of synthetic resin and concrete may be used.
The reaction liquid for contacting the raw material biomass resource to perform the methane fermentation tank reaction is to separately perform the methane fermentation using the biomass resource and use the fermentation liquid containing methane fermentation bacteria obtained from this, or the above process If the methane fermentation reaction of biomass resources is performed, the fermented liquor and fermented compost obtained here may be added to the raw material biomass resources and used again.
Various facultative anaerobic bacteria and absolute anaerobic bacteria are used for the methane fermentation bacteria used in the method of the present invention.

  In the methane fermentation facility used in the present invention, the fermentation reaction of the biomass raw material gradually proceeds inside the facility by continuously repeating the circulation and dispersion of the reaction liquid. At the beginning of the reaction, oxygen is present inside the methane fermenter, so aerobic fermentation and facultative anaerobic fermentation occur, and a decomposition reaction and carbon dioxide gas are generated. By continuing the circulation and fermentation reaction of the circulating water as it is, the oxygen inside the methane fermenter is consumed, and it switches to absolute anaerobic fermentation naturally. By this anaerobic fermentation, methane gas and carbon dioxide gas are generated and accumulate in the upper part of the methane fermentation tank. As the fermentation reaction proceeds, aerobic fermentation proceeds and the temperature rises in the presence of oxygen, but as the oxygen is consumed and proceeds to anaerobic fermentation, there is almost no exotherm and a slight exotherm that is governed by the outside air temperature. It becomes.

Anaerobic methane fermentation generates methane gas at a temperature of 22 ° C. or higher, and maximum fermentation rates exist in the region of 35-40 ° C. and 50-55 ° C. Therefore, if the temperature is controlled by installing a heat exchanger in the external circulation line so as to be in this temperature range, the generation rate of methane gas can be controlled. Also, while this fermentation reaction is in progress, the methane fermenter is kept airtight and adjusted so that it is slightly pressurized, while the generated methane gas, carbon dioxide, ammonia, etc. are removed from the methane fermenter. It is extracted from the gas outlet in the upper space of and collected.
When the fermentation reaction is completed, the circulation of the reaction solution is stopped and methane fermentation is terminated. After removing the methane gas remaining inside, open the upper part of the methane fermentation tank and take out the biomass resources. This reaction residue is obtained by the progress of methane fermentation of biomass resources, and can be used as fermented compost as an organic fertilizer.
As described above, when methane fermentation of biomass such as vegetable waste is performed, methane fermentation can be shortened to, for example, 1/2 to 1/3 by using the nanobubble water of the present invention.

<Soy sauce>
Next, as a method for producing soy sauce, soybeans are carefully selected, washed, soaked and steamed, and wheat is carefully selected, roasted, cracked and mixed with the above-mentioned steamed soybeans, and the seeds are added to the mixture to make the koji. On the other hand, salt and nanobubble water of the present invention are mixed at an appropriate ratio to obtain adjusted salt water, and this adjusted salt water is added to the koji to make moromi, which is fermented to saccharify, decompose soybean protein, It is produced and matured, and the resulting moromi is squeezed and fired to produce.

For example, a whole soybean is prepared, and this whole soybean is carefully selected, washed, soaked and steamed. In parallel with this, wheat is prepared, this wheat is carefully selected, roasted, cracked and mixed with the steamed soybean. Next, seed pods are added to the above mixture and koji is obtained to obtain cocoons.
On the other hand, salt and nanobubble water are mixed at an appropriate ratio to obtain concentrated adjusted salt water. The adjusted salt water is added to the koji to make moromi, fermented to perform saccharification and decomposition of soybean protein, Produces and matures moromi. Squeeze the moromi to remove the koji, heat the resulting soy sauce and bottling to obtain the product.

Below, the specific example in the case of manufacturing soy sauce using the nano bubble water of this invention is shown.
First, the normal salt water used for soy sauce is 1,360 liters of tap water, 283 kg of purified salt, 16.2 Baume, and a total amount of salt water of 1470 liters. The same air nanobubble water as described above was used.

Here, although a big difference was not seen in the hydrogen ion concentration (pH) in soy sauce moromi fermentation by normal salt water charge and nano bubble water charge, some difference was seen in the change of acidity. According to it, in 50 days, normal water feed is 1.5% acidity, nanobubble water feed is about 1.7%, 100 days feed, normal water feed is 1.6% acidity, nanobubble water feed is 1.8% acidity %. Thus, the acidity of the nanobubble water feed is always higher than that of the normal water feed. This is because lactic acid fermentation mainly proceeds at the brewing start stage, but it can be said that fermentation was sufficiently achieved in soy sauce moromi with deep sea water.
There are various organic acids contained in soy sauce, but the main component is lactic acid. The difference seen in the acidity can be confirmed by the component value of the organic acid. As a result of measuring the general components and three organic acid component values (lactic acid, acetic acid, pyroglutamic acid) after 5 months of fermentation of soy sauce moromi with normal salt water charging and air nano bubble water charging, the moromi is 1.5TN% in general components, The moromi liquid 1.3TN%, the organic acid was 1.75% lactic acid, 0.15% acetic acid, and 0.3% pyroglutamic acid, and there was little difference between the two.
On the other hand, when analyzing the change of formol nitrogen (FN) in soy sauce moromi, that is, free amino acids, the production rate of lactic acid was about 0.5% for general water at 40 days, and about 0.7% at 100 days for aging. In contrast, nanobubble water has reached about 0.7% after 40 days of aging and about 0.7% after 100 days of aging. Nanobubble water will continue to ripen soy sauce compared to normal water. It was found that it can be shortened.

<Miso>
In the case of miso, as it is a method of producing amino acids from soybeans and rice or wheat as raw materials by saccharification by koji mold and yeast and decomposition of soybean protein, the fermentation period takes more than one year as in the case of soy sauce. There is a demand for shortening the period.

  The method for producing miso consists of carefully selecting, washing, dipping, steaming, and cooling the milled rice, then mixing it with seed koji and calcium carbonate, adding the milled rice to this mixture, seeding and kneading to obtain koji. While mixing with salt, carefully selected, soaked, steamed, and cooled soy beans are mixed with nanobubble water and the salt and fermented mixture, lactic acid bacteria, yeast, fermented, turned over, saccharified, soy protein decomposed, Amino acids are produced, prepared, taste-boiled, heated and cooled to produce.

Hereinafter, an example of the manufacturing method of the miso to which this invention is applied is demonstrated. First, a milled rice is prepared, and this milled rice is carefully selected, washed, dipped, steamed and cooled. In parallel with this, seed meal and calcium carbonate are prepared, both are mixed, and the rice mixture is added to the above mixture and seeded, and this is kneaded to obtain the koji.
On the other hand, salt, soybeans, lactic acid bacteria, and yeast are prepared, and salt is mixed with the koji. Soybeans are carefully selected, immersed, steamed and cooled, and lactic acid bacteria and yeast are cultured. Next, nanobubble water is prepared. Then, a mixture of salt and tuna and soybean, lactic acid bacteria, yeast and nanobubble water are charged and mixed.
The above mixture is fermented and turned over to perform saccharification, soy protein decomposition and amino acid production, and then adjusted, miso, heated, cooled and packaged to obtain a product.

Next, the analysis result of the miso obtained by the nanobubble water preparation and the normal water preparation will be described.
That is, the general components of miso obtained as described above were analyzed. According to it, the general components of miso are about 1% acidity (%), about 1.6% total nitrogen, about 20% straight sugar, and about 11% salt. However, formol nitrogen was charged with about 0.4% of nanobubble water and about 0.3% of normal water. In this way, the value of formol nitrogen was higher in the nanobubble water feed, and there were more free amino acids than in the normal water feed miso, and a delicious miso was obtained. From this, it was also found that tasting miso with nanobubble water was obtained, and as a result, the aging period was shortened.

<Sake>
As a method for producing sake, the brown rice is polished to obtain white rice, and then washed, soaked and steamed to make steamed rice. On the other hand, nanobubble water and yeast are mixed to obtain a brewer's mother and rice cake from the rice bran. And steamed rice, and nanobubble water is added to the mixture, followed by the initial addition, dance, intermediate addition, and distillation processes to perform saccharification and alcohol fermentation in parallel and produce a rich aroma. Make it, squeeze it, and fire it to make sake.

  That is, when nanobubble water is added to the brewing water for sake brewing, the dissolution of koji progresses and the koji ratio after the upper tank decreases, resulting in an increase in the yield of pure alcohol. Moreover, there are few miscellaneous taste components of liquor, such as acidity, an amino acid degree, and ultraviolet region absorption, and liquor quality improves. In addition, the yeast is activated by the nanobubble water, and sufficient activity is maintained until the end of the period, so that the amino acid content and ultraviolet absorption are lowered, and the finish of sake is improved.

Below, an example of the manufacturing method of sake is shown. That is, brown rice is first prepared, and this brown rice is polished to remove bran to obtain white rice. This white rice is washed, dipped and steamed to obtain steamed rice.
In parallel with this, the nanobubble water and the prepared yeast are mixed to obtain a liquor mother, and the koji is obtained from the prepared seed koji, and the above liquor and koji are added to the steamed rice. Get.
From this initial addition, saccharification and alcohol fermentation are performed in parallel through dance, Nakazoe, and Rousen, and a mellow aroma is generated to produce an aged koji, which is squeezed to obtain a sake lees and obtain a new liquor. Take this new liquor and take it out, and then put it on fire and bottle it to get a sake product.

Next, the specific example of the manufacturing method of the sake of this invention is shown.
That is, the test results in the case where nanobubble water was used as the brewing water for sake brewing were analyzed. The analysis is the component value after the top tank of ordinary sake, the raw material rice is 70% refined α rice, dry koji is used, the yeast used is Association No. 7, the maximum fermentation temperature is 15 ° C, the moromi days are 15 days, total 150g of rice, 135% pumped water ratio, 21% koji ratio, and culture yeast were used. As a result, the alcohol content is 17.6% for normal water, 17.5% for nanobubble water, and pure alcoholate acquisition is usually 328 (t / ton),
Nanobubble water is about 335 (t / ton), solid content is about 23% for normal water, 19% for nanobubble water, acidity is about 3.35 for normal water, about 3.2 for nanobubble water, and amino acidity is usually About 1.95 for water and about 1.7 for nanobubble water.
From these facts, when nanobubble water was used as the feed water, dissolution of the soot progressed, the soot ratio after the upper tank decreased, and the yield of pure alcohol increased. Acidity and amino acid content are miscellaneous taste components of sake, and the lower the content, the better the quality of sake. In general, if the soot is well dissolved, these components increase. However, in the case of using nanobubble water, the amino acid content is low for the dissolution of soot, and the finish is very good.

<Beer>
The present inventor has found that nanobubble water is very suitable for the production of beer in which the activity of yeast is activated and the contamination of bacteria and contaminants that adversely affect fermentation is severely restricted.
That is, in the production of beer using the present invention, a raw material containing malt and water for charging are mixed, heated and saccharified to obtain wort, and yeast is added to the wort for fermentation. A method for producing beer that undergoes a fermentation step, wherein nanobubble water is used as the feed water in the saccharification step.
According to the present invention, beer is produced using nanobubble water as water for charging. Nanobubble water is useful for brewing beer because it helps to activate α-amylase and β-amylase, which are saccharifying enzymes. For this reason, saccharification and fermentation are accelerated | stimulated by manufacturing beer using nano bubble water, and beer with rich flavor can be manufactured.
Below, the specific example of beer manufacture using nano bubble water is shown.

(1) As raw material malt, Pilsner malt (chromaticity 2 (EBC)) and roasted malt (chromaticity 130 (EBC)) were used. Moreover, the same nanobubble water as used previously was used as the feed water.
(2) Saccharification process As malt, 1% by weight of roasted malt was added to Pilsner malt. The malt was pulverized by a mill. For the feed water, nanobubble water was used as the brewing water. The brewed water was preheated to 50 ° C. and crushed malt was added.
While stirring the mixed solution of malt and brewing water, the mixture was held at 65 ° C. for a certain period of time for saccharification. Next, the temperature of this saccharified solution was raised to 72 ° C. and held for a certain period of time for saccharification. Next, the temperature of the saccharified solution was further raised to 76 ° C., and held for a certain period of time for further saccharification. Finally, the temperature of the saccharified solution was raised to 77 degrees to complete the saccharification. After the completion, the saccharified solution was filtered, and the filtrate was sent to a boiling kettle, and hops were added to boil for 60 minutes. After boiling, the precipitate was collected and the supernatant was cooled to obtain wort.

(3) Fermentation process Yeast was added to the wort obtained in the above (2), and fermentation was performed at a constant temperature of about 10 ° C. Every day after the start of fermentation, the sugar content of the fermentation broth up to the 8th day was measured. In addition, when it determined with main fermentation having been complete | finished, temperature was reduced to 0 degreeC.
(4) Post-fermentation step and filtration step The fermentation broth obtained in (3) above was transferred to a storage tank and stored at 0 ° C. for 21 days for post-fermentation to complete beer. About this beer, chromaticity was measured by the EBC standard analysis method.

As a result, the sugar content was 12.3% for wort, 12.1% on the first day, and 3% on the ninth day, which was almost the same as that of ordinary charged water.
On the other hand, in the sensory test of the obtained beer, the nanobubble water was 5 for richness, about 2 for fruity, about 4 for sweetness, about 5 for aroma, about 6 for malt flavor, and about 5 for bitterness. On the other hand, in the normal water preparation, the body was about 8, the fruity was about 3, the sweetness was about 4, the aroma was about 5, the malt flavor was about 5, and the bitterness was about 4.
As a result, the beer prepared with normal water had a very strong body and a slightly strong sweetness, but had a weak bitterness, malt flavor and aroma. On the other hand, it was found that the beer produced with nanobubble water was a savory beer that had a good balance of richness, sweetness, aroma, malt flavor and bitterness.
As can be seen from the above results, saccharification and fermentation are promoted and beer rich in flavor can be produced by producing beer by adding nanobubble water.

<Bread>
The method for producing bread according to the present invention includes a dough preparation process in which a liquid containing water or moisture is added using a flour and yeast or salt and other ingredients, or a liquid containing salt is added and kneaded, and fermentation is performed using yeast. Water used in the dough preparation step in the bread manufacturing method including at least each step of a step, a degassing step of removing gas generated by fermentation, and a baking step of baking with a baking apparatus such as natural heat and bread baking Instead, the nanobubble water of the present invention is used.

According to the bread manufacturing method of the present invention, since nano-bubble water is used, there is an advantage that fermentation proceeds quickly and the work efficiency of bread manufacturing can be improved. In addition, since kneading flour is not sticky and difficult to get into a mixer or a ball, the dough can be easily prepared, and there is an advantage that work efficiency can be improved. Furthermore, the formation of a gluten network structure in the bread dough preparation process is good, and good quality bread can be obtained, and it is not necessary to use hard water-like tap water during the rainy season to knead the flour. There is an advantage that good quality bread can be produced in a stable state throughout the year without the formation being sticky and the dough becoming sticky, the kneading not getting worse or the kiln elongation at the time of baking being worsened.
Below, an example of bread manufacture using nanobubble water is shown.

  Conventionally, water in which salt is dissolved in salt (brine) is added and kneaded in the dough preparation stage, but in the present invention, the above-described nanobubble water is used instead of the normal tap water used for such water. The rest is the same as before. That is, first, using wheat flour and a predetermined amount of saccharides (such as sugar), fats and oils (such as butter), yeast, etc. as a secondary material, add a certain amount of nanobubble water, mix and knead, and prepare the dough. . At that time, it is carried out in a certain procedure such as dissolving butter and sugar, or combining yeast with hot water, but these are similar to conventional examples. Next, this dough is placed in a fermentation incubator and kept at an appropriate temperature for fermentation. After primary fermentation, the gas is degassed and further subjected to secondary fermentation. Next, the baking process is completed when the mold is baked until baking.

  According to the present invention, fermentation is good and the fermentation process can be completed quickly, and the efficiency of the baking process can be increased. The time required for fermentation varies depending on the dough preparation procedure and the timing and procedure of degassing, but in the comparative example, the conventional method takes 4 hours, but in the case of the present invention, it takes 10 to 15 minutes shorter than this. I was able to. The reason why the fermentation is improved has not been fully clarified, but it is thought that air or oxygen bubbles in nanobubble water may be involved. Further, in this embodiment, when the flour is kneaded with a mixer at the preparation stage, it is easy to wind up, and when kneading using a ball or the like, it is difficult to stick to the ball, so the dough preparation work is easy. The reason is considered to be due to air or oxygen bubbles in nanobubble water. In addition, even when using wheat flour that has not been fully ripened after harvesting, kneading with nanobubble water allows the formation of a gluten network structure in the bread dough preparation process, and the expansion of the dough A good quality bread that is sufficient and has good kiln elongation during baking is obtained. Therefore, high-quality bread can be stably produced throughout the year.

  According to the present invention, in addition to fermented organic fertilizers such as rice husk compost, it is useful for producing fermented organic materials such as fermented foods such as soy sauce, miso, sake, beer and bread.

Claims (4)

  A method for producing a fermented organic material, comprising fermenting an organic material as a raw material of the fermented organic material in the presence of nanobubble water.   2. The method for producing a fermented organic material according to claim 1, wherein the fermented organic material is fermented compost, soy sauce, miso, sake, beer, or bread.   In the case of fermented compost, the organic material that is the raw material of fermented organic matter is mainly composed of at least one selected from the group consisting of rice husk, fallen leaves, rice straw, bark, wood chips, oil cake, chicken dung, cow dung, and vegetable waste. The main ingredients are wheat, soybeans, salt and koji, the main ingredients are rice, soybeans, salt and koji for miso, the main ingredients are rice and koji for sake, and malt and beer yeast for beer. And the manufacturing method of the fermented organic substance of Claim 1 or 2 which has a hop as a main component and, in the case of bread, a flour and yeast as a main component. The method for producing fermented organic matter according to any one of claims 1 to 3, wherein the nanobubble water is air nanobubble water and / or oxygen nanobubble water.