JPH07187637A - Method for producing useful carbon from food lees - Google Patents

Abstract

PURPOSE:To efficiently produce a useful carbon such as active carbon or desalted carbon from food lees such as soy lees. CONSTITUTION:The food lees such as soy lees are carbonized at 150-700 deg.C and after an acetic acid liquid and an oily liquid is collected, the residual carbon is activated at 800-1300 deg.C to obtain an active carbon. The desalted active carbon is obtained after washing and demineralizing the residual carbon. The desalted carbon is obtained by heat treating at 400-1000 deg.C instead of the activation treatment. And the desalted carbon is obtained by carbonizing the food lees at 400-1000 deg.C and washing the recovered carbon without independently providing heat treating process.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for efficiently producing useful charcoal such as activated charcoal and demineralized charcoal having a high added value by dry-distilling food meal such as soy sauce meal, beer meal, sake lees and oil meal. .

[0002]

2. Description of the Related Art In recent years, in order to improve productivity, soy sauce manufacturing factories have been increased in size, and soy sauce cake discharge has been increased. However, although soy sauce cake is designed to be used partly for feed, fertilizer, etc., its high salt concentration is an obstacle and it cannot be consumed in large quantities for these purposes. Currently, it is landfilled. Thus, conventionally, the disposal of soy sauce cake has been a problem in terms of environmental protection. Also, in terms of effective use of resources,
A preferred method for treating soy sauce cake has been desired.

Up to now, a method of continuously carbonizing sawdust, bark, and other plant-derived industrial wastes having a high water content and a high salt content to obtain a carbide (see Japanese Patent Laid-Open No. 57-96084). A method for producing activated carbon using a thermosetting plastic waste as a raw material (see JP-A-48-86794) and a method for producing activated carbon from PVC waste (JP-A-5-58).
No. 0-39428) is disclosed, it has not been known so far that activated carbon and demineralized coal can be produced by dry distillation of soy sauce cake.

A method of desalting soy sauce cake (Japanese Patent Laid-Open No. 53-8)
No. 6096), and a method for treating soy sauce cake (Japanese Patent Laid-Open No. 63-63).
No. 219350), a method of desalting soy sauce cake is disclosed, but all of these are methods of removing salt from raw soy sauce cake, and are subjected to carbonization / heat treatment in the present invention. It is completely different from the method of desalting. Furthermore, in the methods shown in these, after soy sauce cake is desalted in a raw state, it is subjected to solid-liquid separation, which easily causes clogging during filtration, or the raw meal has small particles during centrifugation. Due to the above reasons, there are serious process defects such as poor sedimentation.

Further, in Japanese Patent Laid-Open No. 5-207862, soy sauce squeezed meal is heat-treated at a temperature of 160 ° C. or higher until the carbon / hydrogen ratio becomes 7.5 or more, and the obtained heat-treated product is treated with water. There is described a method for treating soy sauce squeezed lees, in which the salt in the heat-treated product is eluted into water and the water containing the eluted salt is separated from the heat-treated product.

Further, in Japanese Patent Application Laid-Open No. 2-247284, raw materials such as waste bamboo, mandarin orange residue, sugar cane residue, sludge and the like are mixed with a heat ray generating medium such as ceramic particles and supplied to a carbonization furnace. , While dry-distilling the raw materials,
A method for regenerating organic waste by adding steam to activate dry distillation is described.

[0007]

Up to now, the processing of soy sauce cake has mainly been incineration, dumping, etc., and it has not been actively recycled as a current situation. In addition, since soy sauce cake contains a high concentration of salt, when these final disposals were performed, damage to the furnace due to salt during incineration and elution of salt during landfill were problems. Under these circumstances, it has long been desired to establish a method for recycling the soy sauce cake discharged in large quantities. Further, in recent years, it has become more and more difficult to dispose of it easily due to the soaring processing cost and the legal regulation of disposal.

In the method for treating soy sauce squeezed lees described in the above-mentioned JP-A-5-207862, the soy sauce squeezed lees are directly heat-treated to evaporate the water content, and then decomposed gas is generated by thermal decomposition. Since the heat-treated product is treated with water, the separated leachate is yellow and has a BOD value of 10 as well.
It is as high as 00-7000 mg / l, and there is a problem that it is not preferable to drain the sewage as it is. In addition, in this Japanese Patent Laid-Open No. 5-207862, recovery of vinegar and oily liquid by dry distillation, two-step treatment by combination of dry distillation step and activation treatment step, two-step treatment by combination of dry distillation step and heat treatment step No mention is made of a high temperature carbonization process at 400 to 1000 ° C.

Further, in the above-mentioned Japanese Patent Laid-Open No. 2-247284, the vinegar solution and the oily solution are recovered by dry distillation of the raw materials, the two-step treatment by the combination of the dry distillation step and the heat treatment, and the desalination treatment by washing the dry distillation with water. Is not listed at all.

The present invention has been made in view of the above points, and an object of the present invention is to dry-distill a food lees such as soy sauce lees to obtain valuable vinegar liquor, oily liquid and useful charcoal (activated charcoal or deionized charcoal). It is to provide a method for efficiently producing salt coal. It has not been known so far that activated carbon can be produced by subjecting soy sauce lees to dry distillation under heating and activated carbon activation treatment.

[0011]

Means and Actions for Solving the Problems In order to achieve the above object, a method for producing useful charcoal from food meal according to the present invention is as shown in FIG. 1, food meal (as an example, soy sauce meal).
Is carbonized to collect vinegar solution and oily solution, and the residual charcoal is activated to be activated charcoal.

Another method of the present invention is as shown in FIG.
After dry-distilling food lees (as an example, soy sauce lees) and collecting vinegar and oily liquid, the remaining charcoal is washed with water to make demineralized carbon, and then this demineralized charcoal is activated to form desalted activated carbon. It is characterized by doing.

Another method of the present invention is as shown in FIG.
It is characterized in that food meal (soy sauce meal as an example) is subjected to dry distillation, vinegar solution and oily solution are collected, the remaining charcoal is heat-treated, and then washed with water to obtain demineralized coal. In the method shown in FIGS. 1 to 3 above, the carbonization is carried out in the absence of oxygen at 150 to
It is performed at 700 ° C, preferably 250 to 550 ° C.
If the dry distillation temperature is lower than 150 ° C, the resulting distillate has the disadvantage that the vinegar solution has no medicinal effect. On the other hand, if it exceeds 700 ° C, the yield decreases. Large heat energy is required for the carbonization process. There is an inconvenience.

Another method of the present invention is as shown in FIG.
It is characterized in that food meal (soy sauce meal as an example) is subjected to dry distillation at 400 to 1000 ° C., vinegar solution and oily solution are collected, and then residual charcoal is washed with water to obtain demineralized charcoal. Carbonization temperature is 4
If the temperature is lower than 00 ° C, the organic matter that can be eluted into the dry-distilled coal remains, whereas if it exceeds 1000 ° C, a large amount of energy is required for heating, which makes it difficult to manufacture the device. .

Another method of the present invention is as shown in FIG.
It is characterized in that food lees (soy sauce lees as an example) are subjected to dry distillation at 400 to 1000 ° C., vinegar liquor and oily liquor are collected, and residual charcoal is activated to be activated charcoal.

In still another method of the present invention, as shown in FIG. 6, food meal (for example, soy sauce meal) is added to 400 to 1000 pieces.
It is characterized in that it is subjected to dry distillation at ℃, the vinegar solution and the oily solution are collected, the remaining charcoal is washed with water to be desalted, and then activated to obtain desalted activated carbon.

The activation treatment in the method of the present invention is 80
It is carried out at 0 to 1300 ° C., preferably 900 to 1100 ° C. by blowing steam, water or carbon dioxide gas. If the activation treatment temperature is lower than 800 ° C, there is a disadvantage that activation is not carried out. On the other hand, if it exceeds 1300 ° C, it is impossible with a simple apparatus. Requires a large amount of heat energy. Activated carbon yield decreases. There is an inconvenience. Further, the activation treatment may be performed by a chemical activation method. An example of the chemical activation method is a method in which zinc chloride is added to charcoal and the temperature is raised to 800 to 1300 ° C, preferably 900 to 1100 ° C. This temperature is less than 800 ℃ or 1300 ℃
If it exceeds, there is the same inconvenience as described above.

The heat treatment temperature of the charcoal after carbonization is 400 to
It is performed at 1000 ° C, preferably 450 to 650 ° C. When the heat treatment temperature is lower than 400 ° C., organic substances that can be eluted in the heat treated carbon remain. It is difficult to filter and desalination is difficult. On the other hand, when the temperature exceeds 1000 ° C., there is a disadvantage that thermal decomposition proceeds too much and the amount of residual coal decreases.

The activated carbon produced by the method of the present invention is
It can be used for various purposes and is especially effective for decolorization and deodorization. In addition, the desalted coal produced by the method of the present invention becomes a high-quality coal containing no leachable salt and can be used as a soil improving material. Moreover, the salt water after the treatment has a clear, colorless and odorless COD value and BO containing almost no salt content.
The salt water has a low D value. Therefore, the quality of the water is such that it can be discharged as sewage as it is without the need for post-process wastewater treatment.

FIG. 7 shows an example of the periphery of a dry distillation furnace used in the method for producing useful carbon from food meal of the present invention. As an example of food meal, the case of using soy sauce meal will be described.

First, soy sauce cake as a raw material is prepared. The soy sauce cake used at this time may be any so long as it is a meal produced as a by-product during the production of soy sauce, and the water content contained in the soy sauce cake is not particularly limited. Prepare soy sauce cake using a carbonization furnace 10
After being placed inside and sealed with the lid 12, the heating of the furnace is started by the heating body 14 such as a tubular electric furnace, and the entire furnace is heated to a predetermined temperature. After the raw material 26 is charged and the heating element 14 is turned on, the stirrer 20 is started. The stirring speed at this time may be any speed as long as the raw materials can be uniformly mixed, but usually 50 rpm or less is preferable.

The heating temperature (temperature sensor) T3 arranged on the side of the carbonization furnace 10 detects the heating temperature, and this signal is input to the controller (not shown) of the heater 14 to reach a predetermined heating temperature. Is carried out while controlling the above. If the temperature measuring element T3 is installed in the central portion of the agitated raw material 26 and in the headspace inside the furnace for control so that excessive heating or insufficient heating does not occur, more accurate and reliable temperature control can be achieved. It will be possible. The temperature for dry distillation is 150 to 70
No matter what temperature is selected within the range of 0 ° C., it is sufficient to carry out dry distillation by controlling so as to be constant. 250-55, which increases the yield of dry-distilled condensed aqueous solution (vinegar solution) and oily solution
It is desirable to select the temperature in the range of 0 ° C. and control it at a constant value.

Next, the dry distillation gas distilled by heating is cooled using the indirect cooling pipe 16 and captured as a condensate,
Collect vinegar and oily liquid. At this time, the cooling temperature may be higher than the solidification temperature of the oily liquid thus obtained and lower than the condensation temperature. In particular, 30-6
In the range of 0 ° C, the viscosity of the condensed liquid is low and the yields of vinegar and oily liquid are high. Next, regarding the heating method of the carbonization furnace 10, it is preferable to raise the temperature to the predetermined carbonization temperature promptly, but if the time to reach the predetermined temperature is kept constant, a vinegar solution of constant quality is obtained. Obtainable.

The time for maintaining the dry distillation temperature after reaching the predetermined temperature may be determined in consideration of the distillation conditions of the vinegar solution and the oily solution, and is not particularly limited. Usually, the dry distillation operation is finished at the time when the distillation of the vinegar solution and the oily solution is completed, but the dry distillation may be stopped in the middle if the desired amount can be secured. 18 is a stirring motor, 22 is a heater, 24 is a supply pipe for activating gas, etc.
28 is a receiving container, 30 is dry distillation condensed water-soluble liquid (vinegar solution), 3
2 is an oily liquid, and T1, T2 and T4 are temperature measuring elements (temperature sensors). The tip of the activation gas supply pipe 24 may be inserted into the raw material or may be located at the bottom of the raw material.

Next, the charcoal left after the dry distillation in this way is recovered. The recovered charcoal is heated as it is, 800
Activation is started at a temperature of higher than 90 ° C, preferably 900 ° C. As the activation operation, a usual carbon dioxide gas, water or steam blowing method, a chemical activation method, or the like can be applied. The activated carbon thus obtained can be used as a product, but since it still contains salt, it is appropriately cooled (for example, 10 to 50 ° C.) after the activation operation, and then desalted. Instead of recovering and treating the charcoal as described above, the charcoal remaining in the carbonization furnace 10 may be supplied with an activation gas from the activation gas supply pipe 24 or subjected to a chemical activation treatment. .

Next, the desalting treatment will be described. An appropriate amount of water is added to the produced soy sauce cake activated carbon, and the mixture is stirred well to elute the salt into the added water. The amount of water added at this time may be an appropriate amount, but is most preferably 2 to 10 times the volume of the soy sauce cake activated carbon. The temperature of the added water is preferably higher, but tap water temperature is also sufficient. The immersion time may be any time as long as it can remove the salt contained initially, but is preferably 30 minutes or more and 3 minutes or more.
Less than time is good.

In addition, the remaining charcoal or the recovered charcoal is
Desalted coal can be produced by heat treatment at 00 to 1000 ° C., preferably 450 to 650 ° C., followed by washing with water. Desalted coal can also be produced by dry-distilling soy sauce cake at a high temperature of 400 to 1000 ° C., then collecting the charcoal and washing with water. In this case, the heat treatment is carried out at the same time by high-temperature dry distillation, and there is an advantage that it is possible to omit providing the heat treatment step as a separate step.

FIG. 8 shows the results of testing the effect of heat treatment temperature on the desalination efficiency. 250g soy sauce cake
Was subjected to dry distillation at 350 ° C, and then heat-treated at a temperature of 400 to 1000 ° C. Then, 5 times (weight ratio) of water was added to the obtained charcoal, the mixture was stirred for 10 minutes, and then naturally filtered using a paper filter. The curve in FIG. 6 shows the amount of salt eluted at that time.

[0029]

EXAMPLES The present invention will be described in more detail based on the following examples, but the invention is not intended to be limited to the following examples, and various modifications may be made without departing from the scope of the invention. Is possible. Example 1 The apparatus shown in FIG. 7 was used as a dry distillation test apparatus in this example. First, 250 g of soy sauce cake having the properties shown in Table 1 was sampled, charged into a carbonization furnace 10, the furnace top lid 12 was inserted, and packing was sandwiched, and the lapped portion was tightened and sealed. Next, nitrogen gas is flown from the pipe 24 into the furnace at a flow rate of 1 liter / min for 10 minutes to replace the air remaining in the furnace with nitrogen gas, and then tap water is started to flow through the cooling pipe of the cooler 16 and the upper lid is closed. The piping from the portion to the cooling pipe was heated by the ribbon heater 22. In addition, in Table 1,
The sum of water content to crude ash is 100.0%, and salt is contained in the crude ash.

[0030]

[Table 1]

Start the stirrer 20 at a rotation speed of 10 rpm,
At the same time, the tubular electric furnace 14 for heating the dry distillation furnace was turned on to start heating the furnace. To control heating, the temperature is detected by the thermocouple type temperature sensor T1 installed in the carbonization furnace, and the signal is fed back to the control device installed in the tubular electric furnace so that the temperature becomes 350 ° C which is set in advance. Controlled.

The temperature of the soy sauce cake in the furnace is about 60 after the start of heating.
The temperature reached 350 ° C in minutes. Distillation of the water-soluble liquid (vinegar solution) condensed by dry distillation started 20 minutes after the start of heating and completed 90 minutes later. On the other hand, the oily liquid started distilling after 30 minutes of heating and distilling after 60 minutes. The amounts of the water-soluble liquid and oily liquid thus obtained and the analytical values of the water-soluble liquid thus obtained were as follows. Amount of vinegar: 67.5 ml Amount of oily liquid (dry distillation oil): 45 ml pH: 6.9 Brix (refractive index): 20.3 FIG. 1 shows the material balance in the case of 100 g of dried soy sauce cake.

After the furnace had cooled sufficiently, the charcoal remaining in the furnace was observed, and it was found that the charcoal had uniform physical properties. The weight of this charcoal was 112.5 g. From this, it was considered that about 25 g of gas could not be collected. According to the flow shown in FIG. 1, 45 g of this charcoal was activated by blowing carbon dioxide gas at 1000 ° C. for 30 minutes at a flow rate of 1.0 liter / min. As a result, activated carbon having the ability to adsorb methylene blue was obtained. This activated carbon showed excellent performance in decolorization and deodorization.

Example 2 The same experiment as in Example 1 was carried out to obtain 45 g of charcoal per 100 g of soy sauce cake. According to the flow shown in FIG. 2, this charcoal 2
3 liters of water was added to 00 g, and the mixture was boiled with stirring for 10 minutes, allowed to cool, and filtered. Furthermore, filtration residue (charcoal)
After 3 liters of water was added to the above, the same boiling, standing cooling and filtration were carried out, and then it was dried at 105 ° C. for 3 hours or more using a constant temperature dryer to obtain demineralized coal. Then, this charcoal at 1000 ℃ 3
By injecting steam for 0 minutes for activation, 10 g of desalted activated carbon was obtained per 100 g of soy sauce cake.

Example 3 The same experiment as in Example 1 was carried out to obtain 45 g of charcoal per 100 g of soy sauce cake. According to the flow shown in FIG.
Using the dry distillation furnace shown in FIG. 7, after heat treatment at 500 ° C. for 30 minutes, it was cooled to room temperature and the weight of the obtained treated carbon was 5
Double the amount of water was added, and the mixture was stirred for 10 minutes, washed with water, washed again with 5 times the amount of water, and then dried with a constant temperature drier to obtain 23 g of demineralized carbon per 100 g of soy sauce cake. The demineralized coal showed suitable properties for use as a soil conditioner. The conditions and results of this example were as follows. Amount of soy sauce cake used: 250 g Amount of vinegar after dry distillation and high temperature treatment: 72 ml Amount of oily liquid after dry distillation and high temperature treatment: 72 ml Desalination amount by water washing (first time): 2.4 g Desalination amount by water washing (second time) ): 1.0g

Example 4 The apparatus shown in FIG. 7 was used as a carbonization test apparatus in this example. First, 250 g of soy sauce cake having the properties shown in Table 1 was sampled, charged into a carbonization furnace 10, the furnace top lid 12 was inserted, and packing was sandwiched, and the lapped portion was tightened and sealed. Next, nitrogen gas is flown from the pipe 24 into the furnace at a flow rate of 1 liter / min for 10 minutes to replace the air remaining in the furnace with nitrogen gas, and then tap water is started to flow through the cooling pipe of the cooler 16 and the upper lid is closed. The piping from the portion to the cooling pipe was heated by the ribbon heater 22.

Start the stirrer 20 at a rotation speed of 10 rpm,
At the same time, the tubular electric furnace 14 for heating the dry distillation furnace was turned on to start heating the furnace. To control heating, the temperature is detected by the thermocouple type temperature sensor T1 installed in the carbonization furnace, and the signal is fed back to the control device installed in the tubular electric furnace so that the temperature becomes 800 ° C which is set in advance. Controlled.

The temperature of the soy sauce cake in the furnace is about 60 after the start of heating.
The temperature reached 800 ° C in minutes. Distillation of the water-soluble liquid (vinegar solution) condensed by dry distillation started 20 minutes after the start of heating and completed 90 minutes later. On the other hand, the oily liquid started distilling after 30 minutes of heating and distilling after 60 minutes. The amounts of the water-soluble liquid and the oily liquid thus obtained were as follows. Vinegar volume: 75 ml Oily liquid volume (dry distillation oil): 80 ml In addition, FIG. 4 shows the material balance in the case of 100 g of dried soy sauce cake.

After the furnace had cooled sufficiently, the charcoal remaining in the furnace was observed, and it was found that the charcoal had uniform physical properties. The weight of this charcoal was 62 g. From this, it was considered that about 32.5 g of gas could not be collected. According to the flow shown in FIG. 4, this charcoal was cooled to room temperature, water 5 times the weight of the obtained charcoal was added, and the mixture was stirred for 10 minutes and washed with water. Further, it was washed again with the same amount of water and then dried by a constant temperature drier to obtain 19 g of demineralized carbon per 100 g of soy sauce cake.
This desalted coal showed properties suitable for use as a soil conditioner, as in the case of Example 3.

[0040]

Since the present invention is configured as described above, it has the following effects. (1) Activated carbon, which is a valuable substance, is produced from food lees by dry-distilling food lees such as soy sauce lees and heating the charcoal obtained after carbonization and performing activation treatment that is performed when ordinary activated carbon is produced. be able to. This activated carbon can be used as a decolorizing material, a deodorizing material, and the like. (2) Desalination has hitherto been a major issue in recycling food meal such as soy sauce meal, but the method of the present invention enables easy and economical desalination, and maximizes food meal Recycling can be achieved. (3) Since desalination is possible, desalted coal can be easily produced without treating activated carbon, and the desalted coal can be effectively used as a soil conditioner. (4) Water after desalination is clear, odorless, and COD
The wastewater has a low value and a low BOD value and can be discharged as sewage without a wastewater treatment process.

[Brief description of drawings]

FIG. 1 shows an embodiment (Example 1) of a method for producing useful carbon from food meal according to the present invention, and is a flow sheet for producing activated carbon as useful carbon.

FIG. 2 is a flow sheet showing another example (Example 2) of the method of the present invention, in which desalted activated carbon is produced as useful carbon.

FIG. 3 shows another embodiment (Example 3) of the method of the present invention and is a flow sheet in the case of producing demineralized coal as useful coal.

FIG. 4 shows another embodiment (Example 4) of the method of the present invention, which is a flow sheet in the case of producing desalted coal as useful carbon after high temperature carbonization.

FIG. 5 shows another embodiment of the method of the present invention, which is a flow sheet for producing activated carbon as useful carbon after high temperature carbonization.

FIG. 6 is a flow sheet showing still another embodiment of the method of the present invention, in which desalted activated carbon is produced as useful carbon after high temperature carbonization.

FIG. 7 is a schematic configuration diagram showing an example of the periphery of a dry distillation furnace used in the method of the present invention and showing a dry distillation test apparatus used in the examples.

FIG. 8 is a graph showing the test results of the effect of heat treatment temperature on the desalination efficiency, showing the relationship between the treatment temperature of charcoal after dry distillation and the amount of eluted salt.

[Explanation of symbols]

 10 dry distillation furnace 14 heater 16 cooler 20 stirrer 24 activation gas supply pipe 26 raw material 28 receiving container 30 dry distillation condensed aqueous solution (vinegar solution) 32 oily liquid

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Masao Hayashiya 1-1 Kawasaki-cho, Akashi-shi, Hyogo Kawasaki Heavy Industries Ltd. Akashi factory (72) Inventor Ito Hayami Kawasaki-cho, Akashi-shi, Hyogo Kawasaki Heavy Industries Inside the Akashi Plant (72) Inventor Daisaku Sasaki 3-1-1 Higashikawasaki-cho, Chuo-ku, Kobe Kawasaki Heavy Industries, Ltd. Inside the Kobe Plant (72) Inventor Katsumi Yuasa 399 Noda, Chiba Prefecture Kikkoman Corporation (72) Inventor Norikazu Fujii, 399 Noda, Noda, Chiba Prefecture, Kikkoman Corp. (72) Inventor, Makoto Okayasu, 399, Noda, Chiba Prefecture, Kikkoman, Ltd.

Claims (10)

[Claims] 1. A method for producing useful charcoal from food meal, which comprises dry-distilling food meal, collecting vinegar solution and oily solution, and activating residual charcoal to obtain activated carbon. 2. A food characterized by dry-distilling a food meal, collecting an vinegar solution and an oily solution, washing the remaining charcoal with water to desalt, and then activating the desalted activated carbon. A method for producing useful charcoal from lees. 3. A useful charcoal is produced from food meal, which comprises dry-distilling food meal, collecting vinegar solution and oily solution, heat-treating the remaining charcoal, and then washing with water to obtain demineralized charcoal. how to. 4. The method for producing useful charcoal from food waste according to claim 1, wherein dry distillation is carried out at a temperature of 150 to 700 ° C. 5. Dry-distilling the food waste at 400 to 1000 ° C.,
A method for producing useful charcoal from food waste, comprising collecting vinegar and an oily liquid and washing residual charcoal with water to obtain demineralized charcoal. 6. Dry-distilling the food waste at 400 to 1000 ° C.,
A method for producing useful charcoal from food waste, which comprises activating the residual charcoal by activating the residual charcoal after collecting the vinegar and oily liquid. 7. Dry-distilling the food waste at 400 to 1000 ° C.,
A method for producing useful charcoal from food waste, comprising collecting vinegar and an oily liquid, washing residual charcoal for desalting, and then activating treatment to obtain desalted activated charcoal. 8. The useful charcoal is produced from the food meal according to claim 1, wherein the activation treatment is carried out at 800 to 1300 ° C. by blowing steam, water or carbon dioxide gas. Method. 9. The method for producing useful charcoal from food waste according to claim 1, 2, 6 or 7, wherein the activation treatment is performed by a chemical activation method. 10. The method for producing useful carbon from food meal according to claim 3, wherein the heat treatment is performed at 400 to 1000 ° C.