JP4978913B2 - Disposal treatment liquid of plum seasoning liquid and method for producing the same - Google Patents
Disposal treatment liquid of plum seasoning liquid and method for producing the same Download PDFInfo
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- JP4978913B2 JP4978913B2 JP2007262409A JP2007262409A JP4978913B2 JP 4978913 B2 JP4978913 B2 JP 4978913B2 JP 2007262409 A JP2007262409 A JP 2007262409A JP 2007262409 A JP2007262409 A JP 2007262409A JP 4978913 B2 JP4978913 B2 JP 4978913B2
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 32
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- 235000014655 lactic acid Nutrition 0.000 claims description 16
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 240000003768 Solanum lycopersicum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/10—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in agriculture
- Y02A40/20—Fertilizers of biological origin, e.g. guano or fertilizers made from animal corpses
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W10/00—Technologies for wastewater treatment
- Y02W10/10—Biological treatment of water, waste water, or sewage
Landscapes
- Purification Treatments By Anaerobic Or Anaerobic And Aerobic Bacteria Or Animals (AREA)
- Soil Conditioners And Soil-Stabilizing Materials (AREA)
- Fertilizers (AREA)
- Cultivation Of Plants (AREA)
- Activated Sludge Processes (AREA)
Description
本発明は、廃棄された梅用調味液中で有用微生物群を培養した廃棄された梅用調味液の処理液及びその製造方法に関するものである。The present invention relates to a treatment liquid for discarded ume seasoning liquid obtained by culturing useful microorganisms in a discarded ume seasoning liquid, and a method for producing the same.
味梅干しは、塩漬けして天日干しした梅を調味液に漬け込んで製造する。この際、使用済みの調味液が廃梅調味液として排出される。
この梅用調味液は、約１０〜３０重量％のグルコース、フラクトース、ショ糖等の糖分に少量の味覚増進成分、例えば味の素やカツオ味、昆布味等を配合した水溶液である。この調味液中に、塩漬けして天日干しした梅を漬け込んで味梅干しを製造する際に、漬け込んだ梅に調味液が浸透すると同時に梅の成分であるクエン酸やアミノ酸、ミネラルあるいは塩分等が調味液中に浸み出す。これにより調味液の組成が変化し、味の変質を生ずる。このため、一定量の梅を処理した調味液は廃棄される。この廃棄される調味液を本発明では廃棄された梅用調味液という。
これら廃棄された梅用調味液の活用方法としては、例えば特許文献１，２，３記載のように家畜等の飼料添加物への活用方法が提案されており、特許文献３には廃棄された梅用調味液に乳酸菌を加え、発酵させて得られる発酵産物を含む飼料添加物が記載されている。
This seasoning liquid for plums is an aqueous solution in which a small amount of taste enhancing components such as Ajinomoto, bonito taste, kelp taste and the like are mixed with about 10 to 30% by weight of sugar such as glucose, fructose, and sucrose. In this seasoning solution, when pickled salted and sun-dried plums are produced, the seasoned solution penetrates into the pickled plums, and at the same time, citric acid, amino acids, minerals, salt, etc., which are components of plums, are seasoned. Soak in liquid. As a result, the composition of the seasoning liquid is changed, resulting in a change in taste. For this reason, the seasoning liquid which processed the fixed quantity of plums is discarded. This discarded seasoning liquid is referred to as a discarded plum seasoning liquid in the present invention.
As a method for using these discarded seasonings for plums, for example, as described in
これら廃棄された梅用調味液の活用方法として土壌改良や野菜や果実等の育成促進を目的とした農業分野へ利用が考えられるが、廃棄された梅用調味液をそのままあるいは希釈して用いると土壌改良や野菜や果実等の育成促進効果は現れず、場合によっては育成阻害を引き起こす、という問題がある。これは、廃棄された梅用調味液を土壌に散布すると、廃棄された梅用調味液の糖分が土壌中の微生物により分解され、この際、多量の酸素が消費されるため土中が酸欠状態となることが１つの原因と考えられる。As a method of utilizing these discarded ume seasoning liquids, it can be used in the agricultural field for the purpose of improving soil and promoting the growth of vegetables and fruits. There is a problem that soil improvement and the effect of promoting the growth of vegetables and fruits do not appear, and in some cases the growth is hindered. This is because when the discarded plum seasoning liquid is sprayed on the soil, the sugar content of the discarded plum seasoning liquid is decomposed by microorganisms in the soil. One cause is considered to be a state.
本発明は、請求項１記載の、廃棄された梅用調味液の水溶液に、麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群を同時に加え、好気性環境下で培養したことを特徴とする廃棄された梅用調味液の処理液に関するものである。
また、本発明は請求項２記載の、溶存酸素量が８〜１５ｍｇ／Ｌに調整した廃棄された梅用調味液の水溶液に、麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群を５〜２０重量％同時に加えて良く撹拌混合し、その後溶存酸素量を８〜１５ｍｇ／Ｌに保って１日〜３日間培養した後、処理液１立米当たり３０〜１００Ｌ／分の量の空気をエアーレーションしながら３日〜３週間培養したことを特徴とする、請求項１記載の廃棄された梅用調味液の処理液に関するものである。
更に本発明は、請求項３記載の、廃棄された梅用調味液の水溶液中に１〜５重量％の糖蜜を含有させたことを特徴とする請求項１または２記載の廃棄された梅用調味液の処理液に関するものである。
本発明は、請求項４記載の、溶存酸素量が８〜１５ｍｇ／Ｌに調整した廃棄された梅用調味液の水溶液に、麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群を５〜２０重量％同時に加えて良く撹拌混合し、その後溶存酸素量を８〜１５ｍｇ／Ｌに保って１日〜３日間培養した後、処理液１立米当たり３０〜１００Ｌ／分の量の空気をエアーレーションしながら３日〜３週間培養することを特徴とする廃棄された梅用調味液の処理液の製造方法に関するものである。
本発明は、請求項５記載の、廃棄された梅用調味液の水溶液中に１〜５重量％の糖蜜を含有させたことを特徴とする請求項４記載の廃棄された梅用調味液の処理液の製造方法に関するものである。
本発明は、請求項６記載の、土壌改良剤、植物の樹勢回復剤、発根促進剤、堆肥製造に用いることを特徴とする請求項１〜３のいずれか記載の廃棄された梅用調味液の処理液に関するものである。
本発明の廃棄された梅用調味液の処理液は、請求項１記載のように、廃棄された梅用調味液の水溶液に、麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群を同時に加え、好気性環境下で培養したことを特徴とする。
廃棄された梅用調味液の水溶液に、麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群を同時に加え、好気性環境下で培養すると、有用微生物群が廃棄された梅用調味液中の糖分等の有機成分を呼吸基質として使用しながら増殖し、糖分等の有機成分を分解する。このため、本発明の廃棄された梅用調味液の処理液中には増殖した多量の有用微生物群、それら有用微生物群の代謝排泄物、有用微生物群が液中に放出した酵素、有用微生物群自体の死骸および有用微生物群や酵素により分解された廃棄された梅用調味液の成分等が混在する状態となる。
その結果、本発明の廃棄された梅用調味液の処理液は、課題であった廃棄された梅用調味液そのものの持つ野菜や果実等に対する育成阻害因子が除かれ、かつ、有用微生物群由来のタンパク質分解物等植物育成に有益な成分含有量が増大する。
本発明の廃棄された梅用調味液の処理液は、有用微生物群として麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有することが必要とされる。麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を同時に用いることにより、乳酸菌等を単独で培養した場合のように単一成分でなく、多様な分解成分ができるため野菜や果実等に対する育成阻害等の課題を解決しやすい。
本発明で用いる菌類は真菌とも呼ばれ、キノコ・カビ・酵母等の生物が含まれる。菌類は外部の有機物を利用する従属栄養生物であり、分解酵素を分泌して細胞外で養分を消化し、細胞表面から摂取する働きを持つ。
本発明で用いる細菌は一般にバクテリアとも呼ばれ、グラム陽性菌、グラム陰性菌に大別され、物質循環において有機物の分解という重要な働きを持つ。
廃棄された梅用調味液の塩分は必要に応じて、脱塩して減塩すると有用微生物群の培養が進みやすく、好ましい。
有用微生物群の培養のし易さの観点から、廃棄された梅用調味液の水溶液中における廃棄された梅用調味液の濃度は８０重量％〜１０重量％が好ましく７０重量％〜３０重量％がより好ましく、培養温度は１０℃〜５０℃が好ましく、３０〜４０℃がより好ましい。
本発明の廃棄された梅用調味液の処理液は、有用微生物群の培養、溶存酸素量が８〜１５ｍｇ／Ｌに調整した廃棄された梅用調味液の水溶液に、麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群を５〜２０重量％同時に加えて良く撹拌混合し、その後溶存酸素量を８〜１５ｍｇ／Ｌに保って１日〜３日間培養した後、処理液１立米当たり３０〜１００Ｌ／分の量の空気をエアーレーションしながら３日〜３週間培養すると、有用微生物群の培養が進みやすくて好ましい。株式会社いこらジャーナルが製造販売している商品名ＥＣＯ−ＳＷ１０００Ｓを使用すると麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群が容易に投入でき、分解がすすみ好ましい。また溶存酸素量を調整するには紀の川市の山本商店製造のミクロバブル発生装置を使用すると容易に調整でき好ましい。
本発明の廃棄された梅用調味液の処理液は、廃棄された梅用調味液水溶液中に１〜５重量％の糖蜜を含有させると有用微生物群の培養が進みやすくて好ましい。
株式会社いこらジャーナルが製造販売している商品名ＥＣＯ−ＳＷ１０００Ｓは菌類や細菌の複合体の有用微生物群で、この商品名ＥＣＯ−ＳＷ１０００Ｓ中に含まれるアスペルギルス属やリゾーブス属に代表される麹菌とサッカロミセス属に代表される酵母菌等の糸状菌とラクトバチルスに代表される乳酸菌とタンパク質や脂肪類分解バチルスの枯草菌や納豆菌等の細菌とアクチノミセス属に代表される放線菌と光合成細菌等が一体となって廃棄された梅用調味液中で培養され、有機物の分解を速やかに行うことができる。
本発明の廃棄された梅用調味液の処理液には必要に応じ、消泡剤や界面活性剤その他無機成分、有機成分を含有させてもよい。
本発明の廃棄された梅用調味液の処理液は、培養工程および培養工程完了後にｐＨ調整をしても良い。
本発明の廃棄された梅用調味液の処理液は、培養完了後そのまま使用しても良く、加熱殺菌処理してから使用しても良く、水分を蒸発させて粉体にして使用しても良いが、培養完了後に殺菌処理をせずにそのまま使用すると有用微生物群の効果が得られやすく好ましい。
本発明の廃棄された梅用調味液の処理液は、土壌改良剤、植物の樹勢回復剤、発根促進剤、堆肥製造に好ましく用いることができるが、その他に、有機物の発酵促進・分解促進剤、土壌に残留する化学肥料や農薬の分解促進剤、植物生理活性剤、液肥の点着材、土壌消毒剤の代替品として使用する菌体、消臭剤、水質浄化等の用途に用いることができる。
本発明の廃棄された梅用調味液の処理液は、そのまま用いても良いが水分含有量が９０重量％〜９９．９９重量％になるよう水で希釈して用いることができる。特に９９．９重量％で使用すると尚更良い。The present invention simultaneously adds a group of useful microorganisms containing, as an essential component, koji molds, yeasts, lactic acid bacteria, Bacillus subtilis, Bacillus natto, actinomycetes, and photosynthetic bacteria to the aqueous solution of the discarded ume seasoning liquid according to claim 1 The present invention relates to a treatment liquid for discarded ume seasoning, characterized by being cultured in an aerobic environment.
Further, the present invention is as claimed in claim 2 wherein, in an aqueous solution of dissolved oxygen is 8～15Mg / plum for seasoning liquid is adjusted discarded L, and Aspergillus, yeasts, lactic acid bacteria, Bacillus subtilis, Bacillus natto, actinomycetes Then, 5 to 20% by weight of useful microorganisms containing photosynthetic bacteria as essential components are added simultaneously and mixed with stirring. After that, the dissolved oxygen amount is maintained at 8 to 15 mg / L, and cultured for 1 to 3 days. It is related with the processing liquid of the discarded seasoning liquid for plums of Claim 1 characterized by culture | cultivating for 3 days-3 weeks, aerating the air of the quantity of 30-100L / min per rice.
Furthermore, the present invention is characterized in that 1-5 wt% molasses is contained in the aqueous solution of the discarded plum seasoning liquid according to
The present invention provides an aqueous solution of a seasoning solution for ume that has been adjusted to a dissolved oxygen content of 8 to 15 mg / L according to
According to the present invention, the discarded ume seasoning liquid according to
This invention is used for the soil improvement agent of Claim 6, a plant tree restoration agent, a rooting promoter, and compost manufacture, The discarded seasoning for plums in any one of Claims 1-3 characterized by the above-mentioned. The present invention relates to a liquid processing solution.
As described in claim 1, the treatment liquid of the discarded ume seasoning liquid of the present invention is added to an aqueous solution of the discarded ume seasoning liquid, koji mold, yeast, lactic acid bacteria, Bacillus subtilis, natto, actinomycetes, A useful microorganism group containing photosynthetic bacteria as an essential component was added at the same time and cultured in an aerobic environment.
An aqueous solution of dropped plum for seasoning liquid, Aspergillus, added yeast, lactic acid bacteria, Bacillus subtilis, Bacillus natto, actinomycetes, the effective microorganism which contains photosynthetic bacteria as essential at the same time, when cultured under aerobic environment, useful It grows using organic components such as sugar in the seasoning liquid for ume whose microorganisms are discarded as a respiratory substrate, and decomposes organic components such as sugar. For this reason, in the treatment liquid of the discarded ume seasoning liquid of the present invention, a large amount of useful microorganisms grown, metabolic excretion of these useful microorganisms, enzymes released by the useful microorganisms in the liquid, useful microorganisms It will be in a state where its own carcasses and components of the discarded ume seasoning liquid decomposed by useful microorganisms and enzymes are mixed.
As a result, the processing solution of the discarded ume seasoning liquid of the present invention removes the growth inhibitory factor for vegetables, fruits and the like of the discarded ume seasoning liquid itself, and was derived from useful microorganisms Ingredients useful for plant growth, such as proteolytic products, increase.
The processing solution for discarded ume seasoning of the present invention is required to contain, as essential microorganisms, aspergillus, yeast, lactic acid bacteria, Bacillus subtilis, Bacillus natto, actinomycetes, and photosynthetic bacteria . By using gonococcus, yeast, lactic acid bacteria, Bacillus subtilis, natto bacteria, actinomycetes, and photosynthetic bacteria at the same time, it is possible to produce various decomposition components, not single components as in the case of culturing lactic acid bacteria alone. It is easy to solve problems such as growth inhibition on fruits.
The fungi used in the present invention are also called fungi, and include organisms such as mushrooms, molds and yeasts. Fungi are heterotrophic organisms that use external organic matter, and have the function of secreting degrading enzymes to digest nutrients outside the cell and ingesting them from the cell surface.
Bacteria used in the present invention are generally called bacteria, and are roughly classified into Gram-positive bacteria and Gram-negative bacteria, and have an important function of decomposing organic substances in the material circulation.
If necessary, the salt content of the discarded plum seasoning solution is preferably desalted and reduced to facilitate the cultivation of useful microorganisms.
From the viewpoint of ease of culturing useful microorganisms, the concentration of the discarded plum seasoning solution in the aqueous solution of the discarded plum seasoning solution is preferably 80% by weight to 10% by weight, and preferably 70% by weight to 30% by weight. The culture temperature is preferably 10 ° C to 50 ° C, more preferably 30 to 40 ° C.
The treatment liquid of the discarded ume seasoning liquid of the present invention is a culture of useful microorganisms, an aqueous solution of the discarded ume seasoning liquid adjusted to 8 to 15 mg / L of dissolved oxygen, and koji mold, yeast, lactic acid bacteria In addition, 5 to 20% by weight of useful microorganisms containing Bacillus subtilis, Bacillus natto, actinomycetes and photosynthetic bacteria as essential components are added at the same time and mixed well, and then the dissolved oxygen amount is kept at 8 to 15 mg / L for 1 day. After culturing for 3 days, it is preferable to culture for 3 days to 3 weeks with aeration of 30 to 100 L / min of air per 1 m2 of the treatment liquid because the cultivation of useful microorganisms is easy to proceed. Use of ECO-SW1000S, the product name produced and sold by Ikora Journal Co., Ltd., makes it easy to introduce useful microorganisms that contain aspergillus, yeast, lactic acid bacteria, Bacillus subtilis, Bacillus natto, actinomycetes, and photosynthetic bacteria. Decomposition is preferred. In order to adjust the amount of dissolved oxygen, it is preferable to use a microbubble generator manufactured by Yamamoto Shoten in Kinokawa City because it can be easily adjusted.
The treatment liquid for discarded ume seasoning solution of the present invention preferably contains 1 to 5% by weight of molasses in the discarded ume seasoning aqueous solution, so that the cultivation of useful microorganisms can proceed easily.
The product name ECO-SW1000S manufactured and sold by Ikora Journal Co., Ltd. is a group of useful microorganisms of fungi and bacteria complex, and the Aspergillus genus and Rhizobus genus included in this product name ECO-SW1000S Filamentous fungi such as yeasts represented by Saccharomyces genus, lactic acid bacteria represented by Lactobacillus, bacteria such as Bacillus subtilis and Bacillus natto, and Bacillus natto, Actinomyces typified by Actinomyces, and photosynthetic bacteria Can be cultivated in the seasoning liquid for ume discarded as a unit, and organic matter can be quickly decomposed.
If necessary, the discarded processing liquid for plum seasoning of the present invention may contain an antifoaming agent, a surfactant, other inorganic components, and organic components.
The processing liquid of the discarded ume seasoning liquid of the present invention may be adjusted in pH after completion of the culturing step and the culturing step.
The processing liquid for discarded ume seasoning of the present invention may be used as it is after completion of culture, may be used after heat sterilization treatment, or may be used by evaporating water to form a powder. Although it is good, if it is used as it is without sterilization after completion of the culture, it is preferable because the effect of the useful microorganism group is easily obtained.
The processing solution for discarded plum seasoning of the present invention can be preferably used for soil conditioner, plant tree restoring agent, rooting promoter, compost production, but also promotes fermentation / degradation of organic matter. For use in chemicals, chemical fertilizers remaining in the soil, agricultural chemical degradation promoters, plant bioactive agents, liquid fertilizer spotting materials, fungus bodies used as substitutes for soil disinfectants, deodorants, water purification, etc. Can do.
The processing liquid for discarded ume seasoning of the present invention may be used as it is, but it can be diluted with water so that the water content becomes 90 wt% to 99.99 wt%. In particular, it is even better when used at 99.9% by weight.
本発明の廃棄された梅用調味液の処理液により、廃棄された梅用調味液をそのままあるいは希釈して用いることにより発生する野菜や果実等の育成阻害という課題が解決され、廃棄された梅用調味液の農業分野等への有効利用の道を開くことができた。The processing solution of the discarded ume seasoning solution of the present invention solves the problem of growth inhibition of vegetables and fruits generated by using the discarded ume seasoning solution as it is or diluted, and is discarded. This has opened the way for effective use of the seasoning liquid in the agricultural field.
廃棄された梅用調味液の水溶液に、麹菌、酵母菌、乳酸菌、枯草菌、納豆菌、放線菌、光合成細菌を必須として含有する有用微生物群を同時に加え、好気性環境下で培養したことを特徴とする廃棄された梅用調味液の処理液およびその製造方法を提供する。To the discarded aqueous solution of the seasoning solution for plums, a useful microorganism group containing as an essential component gonococci, yeast, lactic acid bacteria, Bacillus subtilis, natto bacteria, actinomycetes, and photosynthetic bacteria was added at the same time , and cultured in an aerobic environment. Disclosed is a discarded processing liquid for plum seasoning and a method for producing the same.
以下本発明の廃棄された梅用調味液の処理液の製造例について説明する。
撹拌羽根、空気吹き込み装置、加温および冷却機能を付与した１０００リットルのステンレス製培養槽に、８００リットルの廃棄された梅用調味液の２５重量％水溶液を入れ、温度を３５℃に保ち、そこに株式会社いこらジャーナルが製造販売している商品名ＥＣＯ−ＳＷ１０００Ｓを必須として含有する有用微生物群を撹拌しながら混合し、その溶液を３日間安静な状態で培養し、その後エアーレーションを行いながら好気的に有用微生物群の培養をすすめ、廃棄された梅用調味液の処理液を完成させた。
より具体的には、廃棄された梅用調味液の水溶液の溶存酸素量を１０ｍｇ／Ｌに調整し、有用微生物群として、株式会社いこらジャーナルが製造販売している商品名ＥＣＯ−ＳＷ１０００Ｓを５重量％の量を投入して、良く撹拌混合する。その後、溶存酸素量を１０ｍｇ／Ｌに保って１日〜３日間安静な状態で培養を行う。その後、散気管を使用して１立米当たり４０Ｌ／分のエアーレーションを行いながら、３日〜３週間好気性環境下で培養し、本発明の廃棄された梅用調味液の処理液を完成させる。
この際、製造する廃棄された梅用調味液の処理液の０〜８０重量％の天然ミネラル水と１〜５重量％の糖蜜を撹拌しながら加え、次いで有用微生物群を投入すると容易に培養がすすみ尚良い。天然ミネラル水だけでも良いし、糖蜜だけでも良いが、上記のように両方投入すると尚更良いことが確認された。
図１に、水分含有量が９５重量％に成るように調整した本発明の廃棄された梅用調味液の処理液の成分分析データを、また図２に、水分含有量が９５重量％に成るように調整した本発明の廃棄された梅用調味液の処理液のアミノ酸分析データを示す。本発明の廃棄された梅用調味液の処理液は、図１の成分分析や図２のアミノ酸分析のごとく有効成分を含み作物の栽培に良いことが確認できた。Hereinafter, the manufacture example of the processing liquid of the discarded seasoning liquid for plums of this invention is demonstrated.
Into a 1000 liter stainless steel culture tank provided with a stirring blade, air blowing device, heating and cooling function, put 800 liters of a 25% by weight aqueous solution of the seasoning liquid for plums and keep the temperature at 35 ° C. In addition, a useful microorganism group containing the product name ECO-SW1000S, which is manufactured and sold by Ikora Journal Co., Ltd., is mixed while stirring, and the solution is cultured in a resting state for 3 days, and then aerated. Aerobically useful microorganisms were cultured and a processing solution for the discarded seasoning solution for plums was completed.
More specifically, the amount of dissolved oxygen in the discarded ume seasoning aqueous solution is adjusted to 10 mg / L, and the product name ECO-SW1000S manufactured and sold by Ikora Journal Co., Ltd. is used as a useful microorganism group. Add the amount of wt% and mix well. Thereafter, the culture is performed in a state of resting for 1 to 3 days with the amount of dissolved oxygen kept at 10 mg / L. Then, while performing aeration at 40 L / min per square meter using an air diffuser, the cells are cultured in an aerobic environment for 3 days to 3 weeks to complete the waste ume seasoning treatment liquid of the present invention. .
At this time, 0 to 80% by weight of natural mineral water and 1 to 5% by weight of molasses of the processing solution of the discarded plum seasoning liquid to be produced are added with stirring, and then a useful microorganism group is added to facilitate cultivation. Susumi is good. Natural mineral water alone or molasses alone may be used, but it was confirmed that both were added as described above.
FIG. 1 shows the component analysis data of the processing liquid of the discarded ume seasoning liquid of the present invention adjusted to have a water content of 95% by weight. FIG. 2 shows the water content of 95% by weight. The amino acid analysis data of the processing liquid of the discarded seasoning liquid for plums of the present invention adjusted as described above are shown. It was confirmed that the processing liquid for discarded ume seasoning of the present invention contained an active ingredient as shown in the component analysis of FIG. 1 and the amino acid analysis of FIG.
図３に本発明の廃棄された梅用調味液の処理液の発芽発根試験結果を示す。
ガラス製容器に濾紙を円形に切り２重に敷き発芽発根試験の培地とする。予め小松菜の種を３０粒数えておき試験培地に播種する。廃棄された梅用調味液の処理液を試験区、廃棄された梅用調味液を対照区、水のみをブランクとして試験を行う。試験区、対照区の水溶液とブランクの水は水道水を使用して、各１０倍、１００倍、１０００倍に希釈し、各１０ｍｌを試験培地に注ぎ播種する。平成１９年８月２２日に播種し、８月２７日と８月３０日に発芽発根の数を調査した。８月２７日の発芽発根状況は、試験区が対照区とブランクの発芽発根数以上の結果が得られ、８月３０日の発芽発根状況では、試験区は対照区とブランクを遙かに超える結果が得られた。対照区はブランクと比較して同等以下で、特に８月３０日では発根数は、対照区よりブランクの方が良い結果で、廃棄された梅用調味液だけでは発根に良くない結果となった。
本発明の廃棄された梅用調味液の処理液は水で１０倍以上に希釈して使用すると発芽発根とも良好であった。対照区として廃棄された梅用調味液そのもので行ったが、発根数はブランクの水の分より少なく結果に結びつかなかった。本発明の廃棄された梅用調味液の処理液は、発芽発根とも揃い結果は良好であった。
本発明の廃棄された梅用調味液の処理液を用いてのフィールドの実験では、土壌潅水で梅の細根を発根させ成育が良くなった。また果菜類のトマトやキュウリで成り疲れが発生した時に、ミスト散布したら状況が改善され再び収穫できるようになって結果に繋がった。
本発明の廃棄された梅用調味液の処理液は、使用する土壌に合わせて施肥量は多少変化するが、植物の栄養素（アミノ酸・ミネラル）を含む菌体資材であって、土壌消毒剤の代替品や、葉面散布で作物の生理活性や液肥の点着等に使用でき、果樹の細根発根剤や土壌改良材等で効果を発揮し、堆肥製造の発酵菌や水の浄化等でも使用できた。
土壌障害の改善や地力の向上の性能があり、作物の生理障害の改善や化学肥料等との併用も効果的にできた。ゴミピットや堆肥舎でミスト散布することで消臭した。
石灰質の農業用水や生活排水が含まれる農業用水を浄化した。また、施設栽培における肥料過多の排水を浄化した。FIG. 3 shows the germination and rooting test results of the treatment liquid for discarded plum seasoning of the present invention.
Cut filter paper into a glass container in a circle and place it twice to make a germination rooting culture medium. 30 seeds of Komatsuna are counted in advance and seeded in a test medium. The test is performed using the treatment liquid of the discarded ume seasoning liquid as a test group, the discarded ume seasoning liquid as a control group, and water alone as a blank. The test group and control group aqueous solutions and blank water are diluted 10-fold, 100-fold and 1000-fold with tap water, and 10 ml of each is poured into the test medium and seeded. Sowing was carried out on August 22, 2007, and the number of germinated roots was investigated on August 27 and August 30. As for the germination rooting situation on August 27, the test group obtained the result of more than the germination rooting number of the control group and the blank, and in the germination rooting situation of August 30, the test group was compared with the control group and the blank. More than a result was obtained. Compared with the blank, the control group is less than or equal to the blank. Especially, on August 30, the number of roots is better for the blank than the control group, and the discarded plum seasoning solution alone is not good for rooting. became.
When the treatment liquid for discarded ume seasoning of the present invention was diluted 10 times or more with water, germination and rooting were good. Although it was carried out with the ume seasoning itself discarded as a control plot, the number of rooting was less than the amount of blank water and did not lead to the result. The treatment liquid for discarded ume seasoning of the present invention had good results with germination rooting.
In the field experiment using the processing solution for discarded ume seasoning according to the present invention, the fine roots of ume were rooted by soil irrigation, and the growth was improved. In addition, when fatigue occurred due to fruits and vegetables such as tomatoes and cucumbers, the situation was improved if mist was sprayed, and it was possible to harvest again.
The treatment liquid for discarded ume seasoning of the present invention is a fungus material containing plant nutrients (amino acids and minerals), although the amount of fertilization varies somewhat according to the soil used. It can be used for substitutes, foliar spraying for crop physiological activity and liquid fertilization, etc. It is effective for fine root rooting agents for fruit trees, soil improvement materials, etc. I was able to use it.
It has the ability to improve soil damage and improve ground strength, and can effectively improve crop physiology and chemical fertilizers. Deodorized by spraying mist in garbage pits and compost.
Agricultural water containing calcareous agricultural water and domestic wastewater was purified. In addition, wastewater containing excessive fertilizers in institutional cultivation was purified.
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