JP4646952B2 - Lactic acid fermentation composition and method for producing the same - Google Patents

Description

The present invention is a residue of processing residue such as a human food material discharged from the general garbage or food residue diet products processed to be discarded, effective use and livestock and pets, as a feed, such as fish, it is used effectively for recycling Lactic acid fermentation decomposition active enzyme composition containing livestock manure and organic waste with lactic acid fermentation decomposition treatment method, suppressing malodor and containing amino acids and organic nutrients in a short time, and feed using this lactic acid fermentation decomposition active enzyme And a method for producing organic fertilizer.

Organic waste, most are incinerated, as only livestock manure is blurring compost, has been reduced to earth, in human life and social life, and a variety of waste, it is performed many be incinerated . As a result, has been destroying the natural environment, such as air pollution and environmental pollution, the results on the basis of the post-war food flame even in the soil environment, has been teaching promote the chemical fertilizers and pesticides flown the mass production than quality, agricultural land is a small amount There are many pests due to lack of elements, and the crops are damaged by various pathogens and pests. Since microorganisms are supposed to be killed by such soil disinfection, humans who eat crops cultivated with chemical mineral fertilizers and pesticide control also suffer from various modern diseases, and their immunity is reduced. Such soil contamination has caused river, lake and marine pollution.

Because of this environmental destruction, there is a need to improve the constitution to preserve the natural environment. Most conventional organic waste is decomposed by septic fermentation. When manure rot fermentation decomposition is Fuse scattered on soil immature degradation, when they are decomposed in the ground, the harmful gases such as ammonia and hydrogen sulfide generated, and likeness Blight damage the roots and leaves. When septic fermentation is broken down to ripeness, proteins are broken down from amino acids into ammonia and nitric acid, and become inorganic fertilizers. In addition, rot-fermentation decomposition generally involves sulfate-reducing bacteria and ammonia-forming bacteria that prefer amino acids chisso and ions to breed amino acids into food, decompose amino acids into inorganic ammonia and hydrogen sulfide, and give off a bad odor. For this reason, bad odor pollution has occurred and there are complaints from neighboring people, and it is said that there are no complaints in the current composting facility, and in order to cut off bad odors, a deodorizing device was installed to control odors However, the odor could not be completely removed.

Composting technology has traditionally produced volume-type bokeh compost and applied it to farmland. However, as a livestock environment countermeasure project, the introduction of compost manufacturing equipment by machinery has been promoted, and recently the Waste Recycling Law has been decree, In order to enforce livestock excretion and penal regulations after 2004, there is a need to improve treatment facilities. To establish a facility, there is a problem of installation location and model selection. Regarding the installation location, it is difficult to set the installation location due to opposition to residents due to bad odor pollution or pollution pollution, even if no pollution is caused, even if it is said that a waste disposal facility can be created, opposition for opposition It is. I think this is the result of the technology that has been implemented to date. Also, with regard to model setting, the result is the same even if the structure and process are changed, because there was no technology to decompose large amounts of organic substances at once, which is rot-fermentative decomposition, instead of rot-decomposition, for that purpose, a bad smell There is a need for a technology that can safely process a large amount of organic emissions at once without any pollution or sewage pollution.

  Therefore, the inventions related to the prior art related to lactic acid fermentation decomposition treatment are disclosed in “Patent Document 1,“ Production Method of Fermentation Decomposition Promotion Material for Organic Substances and Adaptation Type Fermentation Decomposition Promotion Material ”, and“ Organic Food Waste ”in Patent Document 2. Is known. The invention described in Patent Document 1 is a mixture of heat-treated rice bran or rice bran and water with commercially available rice bran and mineral water and / or minerals containing mineral components, and is mainly self-digested with the enzyme of the rice bran. The fermented rice bran is fermented by a method for producing an organic material fermentative decomposition-promoting material characterized in that it is fermented by adding the yeast and fermented to produce an acidic liquid containing alcohol, lactic acid bacteria or organic acids. Thus, an acidic solution containing alcohol or lactic acid is obtained.

  In addition, the invention described in Patent Document 2 is characterized in that an organic processed waste product is obtained by adding a lactic acid bacterium and / or a saccharide serving as a growth substrate of lactic acid bacterium to organic food waste, and performing an lactic acid bacterium fermentation treatment to obtain an intermediate treatment product. This is a treatment method for organic food waste, in which saccharides are added to organic food waste and fermented with lactic acid bacteria and decomposed. However, by using heat of metabolic fermentation by adding koji molds, moisture is removed and dried. And producing a feed using lactic acid bacteria or koji molds.

JP 2002-201089 A JP 2001-198553 A

  Such a conventional method uses a commercially available expensive koji mold to obtain koji mold, and is expensive to decompose food waste.

  Furthermore, such a conventional rot fermentation decomposition treatment method is not a rot that gives disadvantage and produces profits in the human life society, but is intended to solve the problem with the fermentation decomposition treatment method, and has a pollution-free environment. The purpose is to create a recycling society.

  The present invention produces inexpensive koji molds by milling old rice, foreign rice, and waste rice that have been generally discarded without using commercially available koji molds.

In order to solve the above-mentioned problems, the present invention according to claim 1 is characterized in that old rice, outer rice, and waste rice are polished and washed with water, the washed rice is steamed, the steamed rice is left, and koji molds are mixed with it. Then, put it in a wooden box of the fermentation room, apply a wet cloth, stir the whole after 18 to 20 hours while controlling the temperature of the fermentation room, and make a cake after 40 to 45 hours. Put the koji in hot water heated to 58-60 ° C in 3 times the amount of water, leave it for 4-5 hours to make a saccharifying enzyme solution, then mix yeast into this saccharifying enzyme solution and ferment in anaerobic condition To obtain a yeast bio liquor, while steaming a rice bran equivalent in volume to the saccharifying enzyme solution, adding the yeast bio liquor to a mixed composition obtained by mixing this steamed rice bran and sake squeezed koji, and having a moisture content of 90% Leave it in a state, stir while controlling the temperature, ferment for 4-5 days, bring the pH to around 3 and ferment lactic acid An active enzyme composition is produced, the lactic acid fermentation decomposition active enzyme composition is put into a mechanical tank in a used amount, and 3 to 5 times the amount of water is added to the lactic acid fermentation decomposition active enzyme composition volume 1 to be diluted. the make, while placed in crushed dehydrator, a certain amount the diluent organic waste to control the water, one stirred and mixed while maintaining a constant temperature, to primary fermentation in 24-hour, this fermentation product pH3 Once lowered before and after, the treated product deposition tank odor Te is lactic natural fermentation, lactic acid fermentation composition fermentation temperature is characterized in that dried to a moisture content of 18-22% is taken out After lowering the 30 to 40 ° C. A manufacturing method is provided .

In order to solve the above-mentioned problem, the present invention according to claim 2 is the method for producing a lactic acid fermentation composition according to claim 1 , wherein the saccharifying enzyme solution is reduced to a temperature around 30 ° C. as the yeast bio-solution. It is characterized by using yeast bio liquor mixed with yeast in a state and fermented in an anaerobic state for 24 hours.

In order to solve the above-mentioned problem, the present invention according to claim 2 is the method for producing a lactic acid fermentation composition according to claim 2, wherein the temperature of the fermentation chamber is 30 to 35 ° C. by allowing the steamed rice to stand. When the steamed rice is sprinkled with koji mold, the mixture is mixed and stirred, put in a wooden box with a wet cloth, put in a fermentation chamber with the wet cloth, and the koji is produced. As described above, a yeast biofluid obtained by mixing and stirring 0.025% of the amount of yeast in the saccharifying enzyme solution volume is used as the saccharifying enzyme solution.

In the present invention, in order to recycle resources for disposal of organic substances at low cost, low-priced raw rice such as old rice, foreign rice, and waste rice is refined (the rice bran generated during this milling is used in the subsequent process) requirements (degradation activity amount of composition to produce, l × 30% × 0.45 = rice weight by volume) thoroughly washing steamed, and hog massage expand the steamed rice, cooled to total temperature 30 to 35 ° C., the koji mold Sprinkle kneading and making a koji by a unique method, heating 3.3 times the amount of koji water to 58-60 ° C., and putting the koji made in this hot water. In order to cause the saccharification of the enzyme secreted by Aspergillus oryzae, it is allowed to stand for 4 to 5 hours, and the starch is decomposed by the amylase contained therein to produce a saccharification enzyme solution such as glucose or lactose. There are over 50 kinds of koji enzymes such as a-amylase, glucoamylase, transglucosidase, acid protease, and acid carboxypeptidase which are generally known.

Next, after confirming that the temperature of the koji was lowered to around 30 ° C., 0.025% of yeast was mixed and fermented in an anaerobic state for 24 hours at a temperature of about 30 ° C. to obtain a yeast bio solution containing alcohol and amino acids. Steam the same amount of rice bran as the saccharified enzyme solution produced earlier, mix steamed rice bran and sake squeezed rice bran (0.5% of the amount of steamed rice bran), add yeast bio solution and knead, mucus with a moisture content of 90% Shape.
Steaming the rice bran sterilizes the rice bran and makes it easier to break down the rice bran, drawing out the nutrients quickly. This rice bran contains a lot of minerals such as vitamins, magnesium and phosphoric acid in addition to starch and saccharides. It becomes the bait of.

In the present invention, the use of lees in conformity with the rice bran, suppresses growth of bacteria glutamic, lactic, except that succinic acid, amino acids, the bactericidal effect of the acids such as acetic acid obtained, containing Murrell protein in sake lees, fat, carbohydrates, calcium, phosphorus, iron, sodium, potassium, magnesium, zinc, utilization of nutrients such as vitamin B _1, also handling of goods by you mucoid, simplicity at the time of shipping and use, only dissolve in water This is because of the convenience that can be used in.

  After making it into a viscous liquid with a water content of 90%, put it in a plastic container with a lid and stir once a day at a temperature of around 30 ° C for 4-5 days. The fermentation temperature will rise, so it will not rise above 35 ° C. Temperature control. Amino acids and lactic acid bacteria were synthesized by fermentation, and a lactic acid fermentation decomposition active enzyme composition near PH3 was produced.

After the production of the organic matter lactic acid fermentation decomposition active enzyme composition, the feed material for the organic matter to be decomposed by the lactic acid fermentation decomposition active enzyme composition, the processing residue from the food processing plant, the expired food material, the fish shellfish processing residue, etc. mix with the the various components and different types. Ingredient residues from the human diet are processed and reduced as feed for omnivorous animals and fish. Processing residues from food processing plants become organic waste resources that are classified to some extent, and can be processed and reduced as fermented and decomposed feed by combining ingredients with livestock and pet feed.

To ferment decomposing organic wastes resources, it is necessary to grinding broken raw materials, to, crushed raw material with a pulverizer, a mechanical dewatering machine is adjusted to the moisture moisture content 60-65%, of the microorganisms that preparative squeezed moisture to the moisture content suitable for activities and fermentation (stop water postprocessing). The crushed and moisture-adjusted raw material is charged into a fermentation stirrer, and the lactic acid fermentation decomposition active enzyme composition is mixed with the charged raw material. The lactic acid fermentation decomposition active enzyme composition is diluted with water before use. The feed raw material is stirred with a fermentation stirrer and repeatedly fermented, and fermented at a temperature of 34 to 36 ° C. for 24 hours.

Organic waste (food residue) has a variety of shapes, and the components it contains are complex and diverse, so organic matter decomposes proteins anaerobically due to microbial activity, resulting in ammonia, amino acids, amines, hydrogen sulfide, It produces odorous substances such as mercaptoethanol, but food poisoning bacteria such as spoilage bacteria and Clostridium botulinum prefer neutrality to alkalinity and are weak in acidity. Accordingly, since the lactic acid mucus produced by the method for producing a lactic acid fermentation decomposition active enzyme composition as in the present invention is an acidic mucus near PH3, it is possible to kill the aforementioned spoilage bacteria and the like. When organic enzyme waste is diluted with water and the lactic acid fermentation decomposition active enzyme composition is mixed with water, acidic solutions such as lactic acid bacteria, organic acids, alcohols, etc. decrease the PH of the decomposition raw material, resulting in food poisoning such as spoilage bacteria and Clostridium botulinum. It suppresses the growth of bacteria, sterilizes spoilage bacteria and neutral to alkaline bacteria, and promotes lactic acid fermentation decomposition.

After primary fermentation with a fermentation stirrer for 24 hours, the mixture is transferred to a deposition tank and subjected to secondary fermentation of lactic acid for 4 to 6 days . It becomes a product having an acidic value of PH5-6 at the end of lactic acid fermentation decomposition taken out of the deposition tank . The fermented feed produced by lactic acid fermentation has a long shelf life and is suitable for storage, and contains a large amount of amino acids and nutrients, and does not contain any chemical substances or preservatives. After completion of the fermentation, it was dried with a dryer, and when dried to a moisture content of 18-22%, it was granulated with a granulator to produce a lactic acid fermented feed containing a large amount of amino acids and nutrients.

Organic waste, garbage such exiting diet, industrial organic waste, livestock waste manure, fishery wastes are kind diverse sewage dewatering waste, such organic waste, lactic acid fermentation active enzymes composition It is a product that suppresses malodor and reduces it to organic fertilizer without odor pollution. This is put into a fermenting stirrer as a recycled resource material to adjust the water content. As a moisture adjusting material, using compost return commercialization organic fertilizer (also chaff, rice bran, Park such other also you can use), and mixed in a raw material to ferment decomposition treatment, adjusted to the moisture moisture content 60-65% To do. Then diluted lactic acid fermentation active enzymes composition 1 m ³ per 2 liter mucus 3-5-fold amount of water, in a mixture of mucus fermentation stirrer, a repetition of the stirring fermentation, 6 at a temperature 34 to 36 ° C. Primary fermentation for 10 hours.

  The lactic acid fermentation composition of the present invention is reduced to a fermented food feed rich in fermented food containing six major nutrients of protein, fat, carbohydrate, mineral, vitamin, and fibrin, while organic matter is converted into high-quality lactic acid fermentation organic fertilizer Manufacturing. Lactic acid fermentation composition is rich in minerals, vitamins, hormones, etc. that have been detoxified by amino acids, organic acids, enzymes, etc., and are easily absorbed, and can harvest healthy and nutrient-rich crops that are not inhibited by pests. .

Since the lactic acid fermentation decomposition active enzyme composition of the present invention uses an inexpensive koji, it can be manufactured at a low cost. In addition, the lactic acid fermentation decomposition active enzyme composition effectively acts on food residue and livestock, and the odorous substances that generate odor can be completely decomposed to completely eliminate the odor. In addition, food poisoning bacteria such as spoilage bacteria and Clostridium botulinum generated by fermentation can be killed because they are neutral to alkaline and are weak in acidity. When diluting the lactic acid fermentation decomposition active enzyme composition with the food waste residue raw material, acidic solutions such as lactic acid bacteria, organic acids, alcohols, etc. decrease the PH of the decomposition raw material, and thus, such as spoilage bacteria and Clostridium botulinum Suppresses the growth of food poisoning bacteria, sterilizes spoilage bacteria and neutral to alkaline bacteria, and promotes lactic acid fermentation decomposition.

It is a block diagram which shows the outline of the manufacturing process of this invention lactic-acid-fermentation active enzyme composition. It is a flowchart which creates the koji used for manufacture of this invention lactic-acid-fermentative decomposition active enzyme composition. It is a flowchart which manufactures the saccharification enzyme liquid used for this invention lactic-acid-fermentative decomposition active enzyme composition. It is a flowchart which shows the manufacturing process of the lactic-acid-fermentative decomposition active enzyme composition of this invention.

Hereinafter, an embodiment of a production process of a lactic acid fermentation decomposition active enzyme composition of the present invention will be described with reference to the drawings.
FIG. 1 is a block diagram showing an outline of the production process of the lactic acid fermentation decomposition active enzyme composition of the present invention. FIG. 2 is a flow chart for producing a koji used for producing the lactic acid fermentation decomposition active enzyme composition of the present invention. FIG. 3 is a flow diagram for producing a saccharifying enzyme solution used in the lactic acid fermentation decomposition active enzyme composition of the present invention. FIG. 4 is a flowchart showing the production process of the lactic acid fermentation decomposition active enzyme composition of the present invention. FIG. 5 is a flowchart showing an embodiment of the method for producing a lactic acid fermented feed of the present invention. FIG. 6 is a flowchart of an embodiment showing a production process of the lactic acid fertilizer of the present invention.

  A lactic acid fermentation decomposition active enzyme composition that effectively utilizes organic waste as a feed for livestock and pets and as a fertilizer will be described.

The following raw materials and materials were prepared, and the production of the lactic acid fermentation decomposition active enzyme composition, and the following materials and amounts used were prepared.
Old rice 13.5 liters Aspergillus 0.10g
Water 100.0 liters Steamed rice cake 85.0 liters Sake lees 15.0 liters Yeast 0.25 liters

The manufacturing process of the embodiment of the lactic acid fermentation decomposition active enzyme composition will be described in detail.
First, 30 kg of old rice containing 30 Kg of brown rice was put into a rice mill and then polished into white rice. Wash 13.5 liters of white rice well and moisten it in water for 4 hours. When steamed rice is loosened and left to stand, and the temperature drops to 30 ° C., 0.10 g of highly vigorous white koji mold is sprinkled on the whole and mixed well. Put this in a wooden box, put the cloth in hot water at 80 ° C. or higher, wet the cloth that also serves as sterilization, squeeze the cloth lightly and drain the water. Put a wet cloth on a wooden box and put steamed rice sprinkled with koji mold on it to make it even. Put a wet cloth on the steamed rice and put this wooden box into the fermentation room. The temperature in the fermentation chamber is set to 30 to 40 ° C. and fermented. A water container is prepared in the fermentation chamber and the room humidity is set to 50%. Stir and stir once after 18-20 hours of fermentation. If the fermentation temperature has risen to 33-34 ° C. at this point, the room temperature is adjusted so that the fermentation temperature does not rise too much. In about 40-45 hours, mold and Aspergillus oryzae grow and mold is completed.

The amount of finished rice is increased to 13.5 liters of white rice ÷ 0.45 = 30 liters. Next, 100 liters of 3.3 times the volume of water is heated to 58-60 ° C. hot water. Stir in this hot water and stir well. The saccharification of the cocoon enzyme is performed for 4 to 5 hours, and the cocoon enzyme includes 50 kinds or more of a amylase, glucoamylase, transglucosidase, acid protease, acid carboxypeptidase and the like. The starchy substance of steamed rice is decomposed to produce a saccharification enzyme solution containing glucose or lactose.
Next, it is confirmed that the temperature of the saccharified solution is lowered to 30 to 35 ° C., 0.02 liter of yeast solution is mixed and stirred well, and a sealed lid is put in a fermentation chamber for fermentation. Fermentation room temperature is set to 30-32 degreeC, it ferments in an anaerobic state for 24 hours, and the yeast bio-solution of alcohol and an amino acid is manufactured.

Steam 100 liters of rice bran equivalent to the yeast bio liquor from the previous step. This also has the purpose of sterilization, but this rice bran is easily decomposed and contains a lot of minerals such as starch starch, sugar vitamins, magnesium and phosphoric acid of rice bran, which is used as a bait for fungi and yeast, and for organic degradation When used, effects such as being easily soluble in water can be obtained.
Combine this steamed rice bran with sake squeezed rice bran and 0.5% of the amount of rice bran. By using sake lees, it is possible to suppress the germination of various bacteria and to have a bactericidal effect with acids such as glutamic acid, lactic acid, succinic acid, amino acids and acetic acid, as well as proteins, fat, carbohydrates, calcium, phosphorus, iron and sodium contained in sake lees・ Utilize nutrients such as potassium, magnesium, zinc, and vitamin B1, mix steamed rice bran and sake lees, mix with alcohol and amino acid yeast bio solution, and stir well to obtain a viscous liquid with a moisture content of 85 to 95%.

The mixed mucus is put in a fermentation room, set at room temperature 30 to 35 ° C., stirred once a day, fermented for 4 to 5 days, and a lactic acid fermentation decomposition active enzyme composition in the vicinity of the stock solution PH3 is synthesized by acids such as yeast and lactic acid. .
As a result of analysis, it was confirmed that lactic acid bacteria, citric acid, lactic acid and the like were synthesized and produced into lactic acid mucus.
Lactic acid fermentation decomposition active enzyme composition Lactic acid bacteria 2.2 × 10 ⁸ / g
Citric acid <0.1g / 100g
Lactic acid 1.6g / 100g
PH (10-fold diluted solution) 3.9
(Japan Frozen Food Inspection Association, the test method is to measure lactic acid bacteria by the plate culture method with BCP added plate count, PH measurement by glass electrode method, citric acid and lactic acid are by high-speed chromatographic method.)

Claims (3)

Milling old rice, foreign rice, and waste rice, washing with water, steaming this washed rice, leaving this steamed rice, mixing it with koji mold, stirring it, putting it in the wooden box of the fermentation room, hung a wet cloth, The whole was stirred after 18 to 20 hours while controlling the temperature of the fermentation chamber, and after 40 to 45 hours, a koji was made, and 3.3 times the amount of this koji volume of water was added to hot water heated to 58 to 60 ° C. Put the koji, leave it for 4-5 hours to make a saccharification enzyme solution, then mix the saccharification enzyme solution with yeast and ferment it in anaerobic condition to obtain a yeast bio solution, on the other hand, equivalent to the saccharification enzyme solution Steam the rice bran in volume, add the yeast bio liquor to the mixed composition of this steamed rice bran and sake squeezed koji, make it a viscous liquid with a moisture content of 90%, and stir while controlling the temperature for 4-5 days, A lactic acid fermentation decomposing active enzyme composition is prepared at a pH of around 3, and this lactic acid fermenting decomposing active enzyme composition Add the amount of the product to the machine tank and add 3 to 5 times the amount of water to the lactic acid fermentation decomposition active enzyme composition volume 1 to make a diluted solution. the organic wastes a certain amount the dilutions, a constant temperature stirring mixture while maintaining, to primary fermentation in 24-hour, the fermented product is pH3 Once lowered back and forth, the treated product Te deposition tank odor lactate was naturally fermented, method for producing lactic acid fermented composition fermentation temperature is characterized in that dried to a moisture content of 18-22% is taken out After lowering the 30 to 40 ° C..   2. The yeast bio liquor obtained by mixing yeast in a state where the saccharifying enzyme solution is lowered to around 30 ° C. and fermenting in an anaerobic state for 24 hours is used as the yeast bio liquor. Of producing a lactic acid fermentation composition.   When the temperature of the fermentation chamber reaches 30 to 35 ° C. by leaving the steamed rice, sprinkle the koji mold with this steamed rice, stir, mix and stir, put it in a wooden box with a wet cloth, The yeast is put in a fermentation chamber to produce the koji, and the yeast bio liquor is obtained by mixing and stirring the saccharifying enzyme liquor with 0.025% of the amount of the saccharifying enzyme liquor. The method for producing a lactic acid fermentation composition according to claim 2.

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