JP2022115087A - Fermented composition and production method of fermented composition - Google Patents

Abstract

To provide a technique which enables vegetative food waste materials and rice and wheat having passed a predetermined shelf life to be utilized for a processed food.SOLUTION: The present invention relates to a production method of a fermented composition comprising: a sterilization step (S2) of sterilizing vegetative food waste materials or making them bacteriostatic; a grinding step (S3) of milling the food waste materials into a small particle diameter; and a fermentation step (S5) of using a microbial group including aspergillus. The present invention also relates to the fermented composition obtained in the production method. A steaming step as a preceding step of the fermentation step (S5) is unnecessary. Coffee grounds, cocoa bean husk, whiskey malt dregs, beer malt dregs, olive dregs, tea dregs, buckwheat husk, and bean skin as the food waste materials are upcycled such that an additional value is given to a discarding object rather than being returned to nature as incinerated ash, fertilizer, etc.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a fermented composition obtained by fermenting food waste materials produced during food processing, and a method for producing the same.

The processing process when raw materials such as agricultural products, marine products, and livestock products are processed to produce food is widely performed as a pre-stage before providing to food manufacturers or to final consumers. In this processing step, "food waste" is often generated. Depending on the raw material, a large amount of food waste materials are generated, and many of them are of little use.

Next, specific examples of the food waste material will be described. To provide coffee beverages, a coffee extract obtained by roasting coffee beans and pouring hot water is required. Before providing coffee to food manufacturers and final consumers, when coffee extract is obtained from coffee beans, coffee grounds (hereinafter referred to as "coffee grounds") are generated as food waste in the processing process. .

Coffee grounds generated in the processing process (with the exception of household use) are generally recognized as industrial waste. Some of the coffee grounds are recycled as livestock feed, food residue fertilizer, deodorant, etc., but a considerable amount must be incinerated. Coffee grounds contain a large amount of water contained in the production process of the coffee extract. Therefore, it needs to be dried before incineration and a lot of fuel is required. As a result, processing time or processing costs are also increased. In addition, carbon dioxide (carbon dioxide gas), which is a greenhouse gas, is also emitted.

In addition to subjecting coffee grounds to passive processing methods such as incineration and landfilling, techniques for efficiently processing coffee grounds into livestock feed (see, for example, Patent Document 1) and techniques for efficiently processing coffee grounds into fertilizer (see Patent Document 1). See, for example, Patent Document 2.) is also known. These can be said to be representative examples of aggressive treatment methods.

Since food waste is also a natural material, it will eventually be decomposed by microorganisms. Focusing on this point, there is also known a technique (see, for example, Patent Literature 3) for generating, recovering, and utilizing gas that can be used as fuel when decomposing using fermentation.

JP 2010-142218 A JP 2016-59880 A JP 2016-77182 A

As a technique for directly processing food that can be eaten by humans so that food waste is not generated, there is a well-known example of processing the soybean residue generated when soybeans are processed into tofu as okara. there is However, there are far more food scraps that are not suitable for digestion unless they are sufficiently chewed, or that they are not suitable for digestion when they are eaten by modern people.

With the technology disclosed in Patent Document 3, it is not possible to eliminate all of the food waste and turn it into fuel gas, and residues always remain. In other words, even if the weight and volume of food waste can be reduced, the process of disposing of the residue remains.

In addition, the techniques according to Patent Document 1 and Patent Document 2 are limited to processing that indirectly becomes a food material. That is, the technology disclosed in Patent Document 1 is a technology indirectly involved in processing livestock into feed and later processing livestock into meat. Patent document 2 is a technique for harvesting vegetables and fruits, and is also a technique indirectly related to food production.

The problem to be solved by the present invention is to provide a technique for directly using processed products obtained by treating food waste as food.

In order to solve the above-described problems, the present invention processes food waste into food by using nullc.

(First invention)
The first invention relates to a fermented composition, which is mainly composed of vegetable food waste material and is obtained by fermenting the above-mentioned main material with nurku.

As described in Japanese Patent No. 6489373, "nuruku" is "koji produced by kneading grains such as wheat, naturally propagating koji mold, and maturing at an appropriate temperature." The term 'koji mold' refers to the microorganism itself (a 'koji' or 'nurk' is a collection of aspergillus oryzae, which is a microorganism, on grain).

(Glossary)
“Vegetable food waste” refers to food waste generated when agricultural products are processed into food, food just before the expiration date whose taste has deteriorated over time after processing agricultural products into food, and non-standard products that are not sold to the general market. Agricultural products that could not be shipped. "Food waste generated when agricultural products are processed into food" includes coffee grounds, coffee bean silver skin (thin skin), cacao bean husks, whiskey malt residue, beer malt residue, olive residue, and other oilseed seeds (sesame seeds). , soybeans, rapeseed, etc.), tea husks, buckwheat husks, corn cores, pineapple, apple and cabbage cores, potato, onion and pumpkin skins, root crops (radish, carrots, burdock) skins, adzuki beans , so-called food residues such as skins of beans such as almonds, skins of fruits (bananas, kiwis, grapes, pineapples, citrus fruits such as mandarin oranges and lemons, apricots, peaches, figs, and quince).
Examples of the above-mentioned "food just before the expiration date" include roasted coffee beans that are about to expire, and grains such as rice and wheat that can no longer be put on the market due to the passage of the specified storage period. (Fig. 2).

In addition to the above-mentioned "vegetable food waste", "food waste" generally includes animal food waste (leather, internal organs, bones, etc.) generated in the processing of livestock or marine products. The present invention does not include animal food waste. This is because there have been few achievements to date of obtaining useful fermented compositions in fermentation using koji using animal food waste as the main material.

The "fermented composition" in the present invention differs depending on what is selected for the "vegetable food waste material" as the main material. For example, when coffee grounds are selected as the food waste, a chocolate-like food is obtained.
The "main material" does not have to be of one type, and may be a main material that combines a plurality of types. For example, a chocolate-like food can be obtained by using a combination of coffee grounds and coffee bean silver skin (thin skin) as the main material.

(Variation of the first invention)
The first invention may be formed as follows. That is, the fermented composition contains, in addition to the main material, one or more secondary materials selected from the group consisting of wheat flour, wheat germ, soybean, sesame and rice flour. The main material may occupy any mass percentage in the fermented composition as long as the mass percentage of the main material is larger than that of the secondary material.

The reason for including secondary materials is to dilute the individuality or add another individuality to the fermented vegetable food waste. Also, the fermentation time can be shortened in some cases. This is because the secondary material often ferments faster than the main material alone.

It is empirically understood that wheat flour, wheat germ, soybean, sesame, or rice flour, which are examples of secondary materials, are well compatible with koji (including nurku). Wheat germ, soybean, and sesame are preferably powdered because the secondary ingredients also need to be fermented.
The "secondary material" also does not have to be of one type, and may be a secondary material that is a combination of multiple types.

(Second invention)
A second invention relates to a method for producing a fermented composition.
That is, the manufacturing method is
A sterilization step (S2) of sterilizing or bacteriostatic plant food waste;
A grinding step (S3) for pulverizing the food waste to a small particle size;
Fermentation step (S5) with Nurk,
The sterilization step (S2) is a method for producing a fermented composition that includes replenishment of water necessary for the fermentation step (S5) (see FIG. 1).

(Glossary)
For the sterilization process, water having a sterilizing effect that has been subjected to heat, ultraviolet rays, and electrolysis; sodium hypochlorite; alcohol may be used, but ozonized water is preferable. This is because ozone water has a small environmental load even if it directly flows into a sewage treatment facility or the natural world. By adopting ozone water, it is possible to supplement the water necessary for the fermentation process. In the case of the sterilization step using ozone water, the concentration is 0.5 to 5 ppm by mass, preferably 1 to 4 ppm by mass. The temperature is 0-30 degrees Celsius, preferably 20-25 degrees Celsius.

The sterilization process varies depending on the amount of food waste and the capacity of the container in which the sterilization process is performed, but it requires time to confirm the completion of sterilization. In the case of ozonated water, it is at least 1 minute or more and 24 hours or less (until ozone is naturally decomposed), depending on the amount and type of food waste, the concentration of ozonized water, and the like.

The grinding process is selected from wet or dry methods depending on the type of food waste. If the food waste contains a large amount of liquid (water, oil, etc.) or if moisture is added during the sterilization process, the wet method is adopted. This is because it is more rational to proceed to the grinding step without dehydrating the water. The purpose of performing the grinding process is to make the fermentation smooth in the fermentation process and to reduce the feeling of foreign matter when it enters the human mouth when it is provided as a food product after the fermentation process. .

(Variation 1 of the second invention)
A post-process of the fermentation process (S5) may include a filtration process (S6). The purpose of the filtration step (S6) is to remove particulates that are larger than a predetermined size even after the grinding step and the fermentation step, and the fermented composition is used as a food. This is for suppressing the feeling of a foreign object.

(Variation 2 of the second invention)
A "sterilization step (S7)" may be included as a post-process of the fermentation step (S5). The reason why the sterilization step (S7) is included is that when the fermented composition produced by the production method according to the present invention is distributed, it is desirable to deactivate the fermentation enzymes and stop the activity of microorganisms. be.

Heat treatment is most common as the sterilization step (S7). It is preferable to heat-treat using the lowest temperature for sterilization that gives an F value of 4. The method of sterilization varies depending on the model of the device that performs sterilization, the heating method, the type of main material, and the like. After the sterilization treatment, the fermented composition is cooled and filled into a predetermined container or the like for commercialization.

(Variation 3 of the second invention)
In the second invention, the food waste may contain the fermented composition obtained through the fermentation step.
For example, when the fermented composition obtained through the fermentation step is just before the expiration date or just before the expiration date, it is again subjected to the sterilization step (S2), the grinding step (S3), and the fermentation step (S5). A manufacturing method for obtaining the composition is also included in the present invention.

According to Variation 3 of the second invention, a fermented composition that is likely to be discarded just before its expiration date or just before its expiration date can be reused by being processed into a fermented composition.

ADVANTAGE OF THE INVENTION According to this invention, the technique which can directly utilize the processed material which processed the food waste material as foodstuffs was able to be provided.

1 shows a flow of a manufacturing procedure in an embodiment of the present invention; 1 is a conceptual diagram showing the relationship between food waste materials used in the present invention and the present invention. FIG.

A fermented composition according to the present invention and a method for producing the same will be described with reference to FIGS. 1 and 2. FIG.

(Production of chocolate-like food from coffee grounds)
Coffee grounds are selected as the main vegetable food waste. "Coffee grounds" refers to the ground coffee beans after roasting and grinding the coffee beans and removing the coffee extract.

(Measurement of water content in food waste): S1
First, the water content in food waste is measured. This is due to the need to determine the concentration and amount of sterilizing water.
The significance of measuring the water content is that normally a drying process for drying the food waste is required, but in the present application, the drying process is not required. It saves the fuel cost required for the heat energy required in the drying process, shortens the total production time, and also suppresses the generation of carbon dioxide due to combustion of the fuel.

The reason why the drying process is unnecessary is that the risk of putrefaction occurring due to the sterilization in S2 described later can be reduced, and the amount of water added can also be reduced in the steps S3 and S4 described later.

(Sterilization step): S2
The coffee grounds may be either dry or moist. In any case, it is desirable to use ozonized water as the sterilizing water for sterilization. In addition, ozonated water often does not reduce bacteria to a level that can be called "sterilization", so it is referred to as "sterilization". The ozone water had a concentration of 1 to 4 ppm by mass, a temperature of 20 to 25 degrees Celsius, and a time of 60 minutes.

(grinding step): S3 and S4
Condition the moisture content (often increasing the moisture content) prior to the milling process. At the start of the grinding process, the water:main material ratio is about 4:1. Since water evaporates during the grinding process, grinding is carried out until water:main material=1.5 to 1:1. The ratio of water to main ingredient varies depending on the type of final fermented composition. If the degree of grinding is sufficient, proceed to the next step, but if the degree of grinding is insufficient, continue grinding. The step of judging whether the degree of grinding is sufficient may be referred to as the degree-of-grinding determination step (S4), which may be distinguished from the grinding step (S3).

The level of grinding varies depending on the required quality of the final food, but for the best chocolate-like product, the grinding is carried out until the average particle size is 20 micrometers or less. If it is a popular product, the average particle size may be at the level of 50 micrometers or less.
The time required for the grinding process varies depending on the length of the fiber of the food waste. If the fiber quality is long, grinding time is required, but if the fiber quality is short, the grinding process can be shortened.

(Fermentation step): S5
In the fermentation process, it is fermented using Nurk. Nurk is koji that is made by kneading grains such as wheat, naturally breeding koji mold (kumonosukabi), and maturing it at an appropriate temperature.
Fermentation is carried out at 0-60 degrees Celsius, preferably 30-35 degrees Celsius. A pH of 4.6 or less is desirable in the fermentation vessel. More preferably, the pH is 4.1 or less. It can be understood that the lower the pH, the smoother the fermentation.

Appropriate fermentation time varies depending on the type of main material, the degree of grinding, the temperature of fermentation, etc. In many cases, it was preferably from 8 hours to 170 hours, more preferably from 15 to 20 hours.

When not going through the fermentation process using Nurk (that is, in the case of a fermentation process using koji or fungi other than Nurk), the final fermented composition has a so-called "acridity" or "astringency" in the mouth. felt. By going through the fermentation process using Nurk, "harshness" and "astringency" are reduced from the final fermented composition.

In the production of general fermented foods using koji, koji is not formed even if koji mold is planted unless a steaming process is performed before the fermentation process. This is because gelatinization (gelatinization) of the starch consumed by the koji mold does not occur unless the steaming process is performed, and the koji mold cannot propagate. However, the steaming process can be omitted in the case of Nurk, because it has the characteristic of allowing bacteria to propagate without the steaming process. Therefore, it is possible to reduce heat energy by omitting the steaming process and to eliminate the generation of carbon dioxide generated in the steaming process.

(Filtration treatment): S6
The filtration step removes particulates of a predetermined size or larger from the fermented composition.

(Sterilization step): S7
In the sterilization process, the lowest temperature at which the sterilization level can be sterilized up to an F value of 4 was used. In a plate sterilizer (high-temperature flash sterilizer), the temperature is 125 degrees Celsius or higher for 10 to 120 seconds, preferably 30 to 60 seconds. In the case of autoclave treatment, it was carried out under conditions such as 121 degrees Celsius for 4 minutes or more.

After the sterilization treatment, the fermented composition was cooled and filled into a predetermined container or the like for commercialization. In addition, among the plurality of steps described above, the steps other than the sterilization step, the grinding step and the fermentation step are optional steps. Depending on the type of main material, it may be better to include the above optional process.

(Chocolate-like food as fermented composition)
After the drying step of drying the fermented composition after sterilization by freezing and refrigerating to evaporate the water, and the kneading step of mixing and kneading the fermented composition after the drying step with cocoa butter, the fermented composition (solid It was possible to obtain a chocolate-like food as a product).

In addition, the fermented composition (solid A chocolate-like food was obtained as a product). However, the process of "freezing and refrigeration drying" mentioned above contributes to the reduction of total carbon dioxide emissions.

(Fermentation composition and final product)
When a separately prepared coffee extract (general coffee drink) was added to the fermented composition after sterilization (liquid without drying), a drink comparable to espresso was obtained. In addition, when a dairy product such as condensed milk or a sweetener was added to the fermented composition after sterilization (liquid without drying), the resulting drink had a sweetness equivalent to that of a milk-containing coffee dairy product.

Even if roasted coffee beans nearing the expiration date are included in the above-mentioned "coffee grounds" and included in the "food waste material", the same level of chocolate-like chocolate can be obtained through the same manufacturing process as the above-described embodiment. It is possible to obtain a fermented composition (solid) as a food and a fermented composition as a liquid (a raw material for a drink comparable to espresso, a raw material for a drink equivalent to a coffee dairy product added with a sweetener such as condensed milk). It was possible.

(Effect of fermentation process)
Vegetable food waste produces an unpleasant odor in fermentation processes that do not use nurku, and the odor often increases as spoilage progresses. However, fermented compositions using nurku are effective in reducing or deodorizing such unpleasant odors.

(for whiskey malt lees and beer malt lees)
When whiskey malt lees and beer malt lees are selected as the main stock, whiskey stillage can be used if the moisture content is adjusted prior to the grinding step. If about half of the water added to adjust the water content is whiskey stillage, the pH will be less than 4 (sometimes 3 or less). In that case, since there is a sterilization effect by acidity, there is an advantage that the sterilization process before the grinding process can be simplified. There is also the advantage that whiskey distillation waste, which had to be disposed of by separate treatment, can be effectively used.

When whiskey malt lees and beer malt lees were selected as the main materials and the processes described above were performed, dough materials for making cookies and crackers and raw materials for non-alcoholic beer were obtained. By adding wheat flour as a secondary material to the dough material for producing cookies and crackers, fermented compositions with different qualities can be obtained.

(Supplementary information on secondary materials)
Although it is not limited to the case of using whiskey malt lees and beer malt lees as the main material, it is possible to obtain a raw material for producing rice crackers such as rice crackers by selectively including rice flour as a secondary material.
A plurality of types of secondary materials may be selected. For example, if wheat flour and sesame powder are selected as side ingredients, a sesame flavored cookie dough material can be produced.

(Classification by characteristics of food waste)
Vegetable food waste can be roughly classified according to the combination of the amount of oil contained in the food waste and the amount of dietary fiber contained in the food waste when classified in relation to each process described above. can be done.

(Food waste that contains a lot of dietary fiber and a little oil)
For example, coffee grounds with low oil content and high dietary fiber content include the aforementioned coffee grounds, silver skin (thin skin) of coffee beans, whiskey malt grounds, beer malt grounds, olive grounds, and other oilseeds (sesame seeds). , soybeans, rapeseed, etc.), tea husks, buckwheat husks, potato skins, root vegetable skins (radish, carrots, burdock root), red bean skins, almond skins, and other legume skins.

When whiskey malt lees and beer malt lees are used as main materials, non-alcoholic fermented malt liquors and dietary fiber-rich malt fermented liquors can be obtained as fermented compositions.
Moreover, when olive dregs are used as the main ingredient, a fermented smoothie liquid with an olive smell can be obtained as a fermented composition.

(Food scraps containing large amounts of both dietary fiber and oil)
Cocoa bean shells and citrus peels are typical examples of food waste materials that contain large amounts of both dietary fiber and oil.
When cacao bean husks are used as the main material, an anti-caries food can be obtained as a fermented composition. This is because it has high antibacterial properties.

When cacao bean shells were selected as the main material and part of them were not subjected to the fermentation process, they could be used as materials for soap production and candle production. This is because it contains a lot of oil.

(Food scraps with little food experience, mostly dietary fiber)
Food scraps that contain a large amount of dietary fiber but are rarely eaten as they are (e.g., corn cobs, potato skins such as taro and yacon, onion skins, banana skins, kiwi skins, pumpkin skins , pineapple skin and core), the fermented composition according to the present invention can be obtained by including edible secondary materials (for example, wheat germ, wheat flour, rice flour, etc.).
It should be noted that many of the food waste materials listed here have long fibers and require a relatively long grinding time.

(Use as secondary material, use as secondary material)
It is also possible to use powdered grains such as rice and wheat that cannot be put on the market due to the passage of a predetermined storage period, as secondary materials.
In addition, the above-mentioned food waste material containing a large amount of dietary fiber and the food waste material containing some oil (for example, olive lees) are combined as the main material, and the above-described steps (S1 to S7) are performed. , a fermented composition according to the present invention can be obtained.

(Selection of main material and reduction of food loss)
As mentioned above, by selecting food waste generated when agricultural products are processed into food as the main material, food waste, which until now had no utility value or economic value and required disposal costs, can be turned into a food material. can be processed into

In addition, when food that is about to expire (for example, roasted coffee beans that are about to expire) is selected as the main ingredient, the utility value and economic value have been small so far, and the cost of collecting it from the store and disposal Foods that used to cost money can also be processed into food materials. Even if grains such as rice and wheat that cannot be put on the market due to the passage of the specified storage period, or non-standard vegetables are selected as the main or secondary material, the necessary expenses for their disposal (economical negative ) can be turned into an economic plus of food materials. At the same time, it contributes to the reduction of food loss.

(Figure 2)
FIG. 2 illustrates the relationship between crops and food waste materials according to the present invention.
Agricultural products are divided into edible and non-edible parts, and only the edible parts are used as food, and the non-edible parts have been discarded as food residue. When the process of separating the edible portion and the non-edible portion is industrially carried out, the non-edible portion becomes a large amount, and disposal costs are required.

In the above-described embodiments, plant food waste, which is a non-edible part that requires disposal costs, is processed into a fermented composition by the process shown in FIG. 1 (labeled "SS" in FIG. 2), It can be used as food. In other words, the low value-added industry of disposing of food waste (necessary expenses in industries that divide food into edible and non-edible parts) can be turned into a food processing industry with higher added value.

In addition, when the edible parts obtained from agricultural products are just before the expiration date or just before the expiration date, disposal costs are required. In other words, the discarded edible parts are either incinerated and have no added value (negative value when considering fuel costs for incineration, etc.), or are processed into livestock feed (feed) or fertilizer, but have low added value. Stayed on the product.
However, according to the above-described embodiments, even a food material that has just passed its expiration date or has passed its expiration date can be processed into a fermented composition through SS as a main material or secondary material, and utilized as a food. can be done. In other words, instead of returning food scraps and expired foods to the natural world as incineration ash or fertilizer, it is possible to achieve upcycling that adds value to the waste and contribute to the reduction of so-called food loss.

The aforementioned "upcycling" is a form of recycling, and by adding new added value such as designs and ideas to waste that should have been thrown away, it is upgraded and reborn as a new product. is. In the above-described embodiments, the amount of carbon dioxide emissions is reduced by omitting the steaming process and the fermentation process, etc., for food waste materials and foods that are about to expire, and the fermented composition that can be eaten by humans. You can say that you are upgrading to things.

In addition, even if it is just before the expiration date or just before the expiration date after being processed into a fermented composition, it can be processed into a fermented composition again through SS as a main material or a secondary material and used as a food. (illustrated by the dotted line in FIG. 2).

For example, when the chocolate-like food, which is the fermented composition obtained through the fermentation process, is just before the expiration date or the expiration date, the sterilization step (S2), the grinding step (S3), and the fermentation step (S5) are repeated again. By passing through, the chocolate-like food can be obtained again.

In addition to the chocolate-like food that is the fermented composition obtained through the fermentation process, the sterilization process (S2), the grinding process (S3), and the fermentation process (S5) are performed again immediately before the expiration date or the expiration date. By going through, the fermented composition can be obtained again.
For example, the fermented composition can be obtained again from dough materials for producing cookies and crackers mainly composed of whiskey malt lees and beer malt lees, and fermented smoothie liquids mainly composed of olive malt lees.

The present invention has industrial applicability in the food processing industry involved in utilizing or providing vegetable food waste as processed food, the processing industry processing plant food waste, and the service industry related to food provision. have.

Claims (8)

A fermented composition comprising a vegetable food waste material as a main material and fermenting the main material with a nullk. 2. The fermented composition according to claim 1, wherein the main material further comprises one or more secondary materials selected from the group consisting of wheat flour, wheat germ, soybean, sesame and rice flour. A solid or liquid fermented composition comprising coffee grounds as a main ingredient and fermented with a nurku. a sterilization step of sterilizing or bacteriostatic plant food waste;
A grinding step of pulverizing the food waste to a smaller particle size;
and a fermentation step with nurku,
The sterilization step is a method for producing a fermented composition including replenishment of water necessary for the fermentation step. 5. The method for producing a fermented composition according to claim 4, comprising a filtration step as a step after the fermentation step. 6. The method for producing a fermented composition according to claim 4 or 5, comprising a sterilization step as a step after the fermentation step. The food waste material is selected mainly from coffee grounds,
7. Any one of claims 4 to 6, wherein the fermentation step is followed by a drying step by freezing and refrigerating, and a kneading step of mixing cacao butter with the fermented composition after the drying step and kneading to solidify. A method of making the described fermented composition. 8. The method for producing a fermented composition according to any one of claims 4 to 7, wherein the food waste contains the fermented composition obtained through the fermentation step.

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