KR20240055397A - Odor removing liquor comprising sweet wormwood and dandelion fermented liquor - Google Patents

Abstract

The present invention includes (A) a first mixing step of washing, drying, and chopping mugwort and dandelion and mixing them, and (B) adding molasses, minerals, and photosynthetic strains to the first mixture mixed in the first mixing step. A second mixing step of adding and mixing, (C) a first fermentation step of sealing and fermenting the second mixture mixed in the second mixing step in a fermentation vessel, and (D) extracting the raw solution from the fermentation vessel. and, (E) storing the raw solution in a transparent container and photosynthesizing it in an environment where a light source is irradiated for a preset time, and (F) fermenting the photosynthesized liquid by mixing an equal amount of water, molasses, and minerals. According to the present invention, it relates to a method for producing an odor removal liquid comprising a second fermentation step. According to the present invention, it is environmentally friendly, economical, and has the effect of immediately and sustainably removing odor.

Description

Method for manufacturing odor removal liquid containing mixed fermentation broth of mugwort and dandelion {ODOR REMOVING LIQUOR COMPRISING SWEET WORMWOOD AND DANDELION FERMENTED LIQUOR}

The present invention relates to a method of manufacturing an odor removal liquid for removing odors generated from food waste or livestock farms. More specifically, it contains a mixed fermentation liquid of artemisia and dandelion and utilizes the odor removal characteristics of photosynthetic bacteria to make it environmentally friendly. It relates to a method of manufacturing an odor removal liquid that is economical, can immediately and sustainably remove odors.

In general, methods for removing odorous substances include spraying liquid deodorants, fragrances, and fermentation agents, exposing solidified deodorants to the atmosphere to remove them by contacting them with pollutants, or removing them by masking them. In order to solve this problem, methods such as introducing existing deodorants, fragrances, fermentation deodorants, etc. and mixing them with each other or mixing them with surfactants, etc. have been implemented, but the deodorizing efficiency is very low.

In addition, existing methods for collecting and removing odorous substances include wet or chemical absorption methods, adsorption deodorization methods, combustion deodorization methods, biological deodorization methods, ozone deodorization methods, and masking methods.

The wet or chemical absorption method is a method of deodorizing odor components by contacting them with water or an aqueous solution in which an acidic or alkaline chemical is dissolved in water, using the solubility of gas in liquid. This method has the advantage of relatively low equipment installation or maintenance costs and the ability to remove gaseous substances and dust in the gas. However, since gaseous substances are removed by washing, absorbing, neutralizing, etc. with an acidic or alkaline aqueous solution, the hydrophobic organic matter is removed. It has the disadvantage of having a small capture effect for solvents, increased maintenance costs due to the use of chemicals, problems with equipment corrosion, and causing secondary environmental pollution problems.

In addition, the adsorption deodorization method is a deodorization method in which odorous components are passed through a packed column filled with an adsorbent such as activated carbon and adsorbed. The adsorption amount of odor components in this method is inadequate for exhaust gases with high exhaust gas temperatures or high moisture content. In order to maintain the high adsorption function of the adsorbent, expensive activated carbon must be frequently regenerated or replaced, which has the disadvantage of high operating costs and poor workability.

Patent Document 1: Republic of Korea Patent Publication No. 10-1206339 (2012.11.23) Patent Document 2: Republic of Korea Patent Publication No. 10-2009-0021947 (2009.03.04)

The present invention is intended to solve the problems of the prior art as described above, and the purpose of the present invention is to provide an environmentally friendly and economical method for producing an odor removal liquid.

Another object of the present invention is to provide a method for producing an odor removal liquid that can immediately and continuously maintain an odor removal effect.

One aspect of the present invention for achieving the above object is (A) a first mixing step of mixing 88 to 98% by weight of artemisia and 2 to 12% by weight of dandelion by washing, drying and chopping; (B) a second mixing step of adding and mixing 250 to 350 parts by weight of molasses, 0.01 to 0.5 parts by weight of minerals, and 0.01 to 0.02 parts by weight of photosynthetic strain to 100 parts by weight of the first mixture mixed in the first mixing step; (C) a first fermentation step of sealing the second mixture mixed in the second mixing step in a fermentation vessel and fermenting it for 7 to 10 days; (D) extracting the raw solution from the fermentation vessel; (E) storing the raw solution in a transparent container and photosynthesizing it in an environment where a light source is irradiated for a preset time; (F) a second fermentation step of mixing 100 parts by weight of the photosynthesized stock solution with an equal amount of water, 3 to 7 parts by weight of molasses, and 0.03 to 0.05 parts by weight of minerals and fermenting them; Preparation of an odor removal liquid comprising a. It's about method.

In the method for producing an odor removal liquid according to an embodiment of the present invention, after step (F), (G) the same amount of water, 3 to 7 parts by weight of molasses, and minerals are added to 100 parts by weight of the fermentation broth of the second fermentation step. It may further include a third fermentation step of mixing and fermenting 0.03 to 0.05 parts by weight.

Additionally, step (B) may be performed by a ribbon mixer.

And, in step (E), when the light source is natural sunlight, the preset period may be 3 to 5 days.

Additionally, the transparent container may be coated with a UV blocking film to block light sources in the ultraviolet range of sunlight.

And, in step (E), when the light source is artificial light, it may be an LED light source with a wavelength designed according to the characteristics of the photosynthetic strain.

Additionally, a temperature sensor may be provided in the transparent container, and the artificial light may be turned off when the measured temperature of the temperature sensor is above a preset limit value, thereby preventing the temperature of the raw solution from rising above the limit temperature.

And, the limit value may be in the range of 36°C to 39°C.

Additionally, the first and second fermentation steps may be performed at a temperature range of 24 to 26°C.

In addition, the second fermentation step may be where photosynthetic bacteria proliferate using photosynthetic by-products from the photosynthesis step as food.

Additionally, the photosynthetic strain may be cyanobacteria or blue-green bacteria.

In addition, the mineral may be composed of one or more types from the group consisting of magnesium sulfate, calcium chloride, thiamine hydrochloride, manganese sulfate, iron citrate, and cobalt chloride.

The method for producing an odor removal liquid containing a mixed fermentation broth of artemisia and dandelion according to the present invention includes a fermentation broth obtained by fermenting plants such as artemisia or dandelion, and cultivating photosynthetic bacteria with odor removal properties to produce an odor removal liquid using only eco-friendly materials. By manufacturing it, it has the effect of removing bad odors in an environmentally friendly way without causing equipment corrosion or secondary environmental pollution problems as in conventional chemical odor removal solutions.

In addition, according to the present invention, by using photosynthetic by-products from the photosynthetic stage after the primary fermentation stage as food to proliferate photosynthetic bacteria, the same ingredients are maintained even when the fermentation broth is produced through additional secondary to fourth fermentation, thereby economically reducing odor. It is effective in producing a removal liquid.

In particular, according to the present invention, an odor removal effect occurs immediately after spraying the odor removal liquid due to the masking effect of the aromatic component of dog dung, and the odor removal effect can be continuously maintained by continuously proliferating photosynthetic bacteria by feeding on sulfur compounds that cause odor. There is an effect.

Figure 1 is a flowchart of a method for manufacturing an odor removal liquid according to an embodiment of the present invention.

Since the present invention can be modified in various ways and have various implementation examples, specific embodiments will be illustrated in the drawings and described in detail. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all transformations, equivalents, and substitutes included in the spirit and technical scope of the present invention. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted.

Terms such as first, second, etc. may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

The present invention includes (A) a first mixing step of washing, drying, and chopping mugwort and dandelion and mixing them, and (B) adding molasses, minerals, and photosynthetic strains to the first mixture mixed in the first mixing step and mixing them. A second mixing step, (C) a first fermentation step of fermenting the second mixture mixed in the second mixing step by sealing it in a fermentation vessel, (D) extracting the raw solution from the fermentation vessel, ( E) storing the raw solution in a transparent container and photosynthesizing it in an environment where a light source is irradiated for a preset time; (F) a second fermentation of mixing the photosynthesized liquid with an equal amount of water, molasses, and minerals to ferment it; It relates to a method for producing an odor removal liquid, characterized in that it includes the following steps.

Hereinafter, the method for producing the malodor removal liquid of the present invention will be described in more detail with reference to preferred embodiments and the accompanying drawings. In this regard, Figure 1 is a flowchart of a method for manufacturing a malodor removal liquid according to an embodiment of the present invention.

The first mixing step (S110) is a step of mixing mugwort and dandelion by washing, drying, and cutting them. Artemisia is prepared by collecting the roots when they are soft between May and July. Additionally, dandelions collected in spring are prepared by thoroughly drying the flowers, leaves, stems, and roots.

The artemisia and dandelion prepared in this way are washed thoroughly in running water, the moisture is thoroughly removed, then chopped, and 88 to 98% by weight of artemisia are mixed with 2 to 12% by weight of dandelion.

Here, Artemisia is an annual herb belonging to the Asteraceae family, and about 200 species grow naturally worldwide, mainly throughout Europe and Asia. It is widely found in the Mediterranean region, North Africa, South Asia, and Southwest Asia, as well as North Asia and North America. do

Artemisia is reported to contain over 600 compounds, including artemisinin-type compounds such as dihydroartemisinin, artesunate, deoxyartemisinin, and artemether, and many volatile organic compounds found in essential oils. These compounds have anticancer, antioxidant, and anti-inflammatory activities. , anti-nociceptive activity, antibacterial activity, antibacterial activity, insecticidal activity, nematicidal activity, anti-obesity activity, insect repellent and development inhibition activity, central nervous system depressant activity, and anti-allergy activity.

Meanwhile, dandelion (Taraxacum platycarpum Dahlst) is a perennial plant that belongs to the Asteraceae family in the classification system. It has excellent pharmacological effects and is called pogongyeong in Oriental medicine. It reduces fever, purifies blood, and is effective in diuresis, anti-inflammatory, dry stomach, sweating, and bile secretion. It has been used as a prescription for various symptoms such as colds, bronchitis, liver disease, gynecological diseases, jaundice, pleurisy, hepatitis, indigestion, and constipation.

After the above-described first mixing step (S110) is completed, the second mixing step (S120) proceeds, in which molasses, minerals, and photosynthetic strains are added to the mixture mixed in the above-described first mixing step. This is the mixing step.

Here, molasses acts as a carbon source for microorganisms in the fermentation stage, which will be explained later, and minerals such as calcium, magnesium, zinc, copper, and iron act to strengthen the activity of microorganisms. The mineral may include one or more types from the group consisting of magnesium sulfate, calcium chloride, thiamine hydrochloride, manganese sulfate, iron citrate, and cobalt chloride.

In the present invention, the second mixing step can be performed by a ribbon mixer that has mixing wings inside and mixes the contents while the mixing wings rotate.

Meanwhile, after the above-described second mixing step (S120) is completed, the first fermentation step (S130) proceeds. The first fermentation step is a step of fermenting the mixture mixed in the above-described second mixing step. For this purpose, the above-mentioned mixture is sealed in a fermentation vessel and then fermented in storage at a temperature of 24°C to 26°C for 7 to 10 days. A stainless steel vessel can be used as the fermentation vessel.

The first fermentation step (S130) is for extracting the volatile aromatic components contained in the raw materials and cultivating the photosynthetic bacteria added in small amounts. The photosynthetic bacteria cultured by this step using carbon sources and nitrogen sources are added to the mixture. Included. In addition, aromatic organic compounds such as caryophyllene oxide contained in the dog dung are extracted.

According to the present invention, after the first fermentation step (S130), a photosynthesis step (S150) is performed in which the raw solution is extracted from the fermentation vessel (S140) and photosynthesized by photosynthetic bacteria for a preset period of time. The photosynthesis step (S150) may be carried out in a transparent container to absorb the light source.

Photosynthetic bacteria are bacteria that can synthesize nutrients necessary for growth from inorganic substances using light energy. They mainly synthesize useful substances such as nitrogen compounds by using odorous substances such as ammonia and hydrogen sulfide in polluted river soil as food. The photosynthetic strain may be cyanobacteria or blue-green bacteria.

By this step, photosynthetic bacteria synthesize sulfur compounds, nitrogen compounds, etc. using the sulfur and nitrogen contained in the extracted raw solution and the provided light source, and these substances serve as food for the photosynthetic bacteria in the second fermentation step (S160), which will be described later. It will be used as.

In the present invention, when the light source is natural sunlight, the preset period, that is, the photosynthesis period, may be performed for about 3 to 5 days.

The primary fermentation solution contains a large amount of aromatic organic compounds extracted from mugwort, and these aromatic organic compounds have the property of being easily decomposed by ultraviolet rays. Therefore, according to the present invention, the transparent container is preferably coated with an ultraviolet ray blocking film to block the light source in the ultraviolet range of sunlight.

Additionally, the photosynthesis step may be performed by artificial light. When the light source is artificial light, the artificial light may be an LED light source having a wavelength designed according to the characteristics of the photosynthetic strain.

When an artificial light source is used as the light source, there is an advantage in that the odor removal liquid can be produced at a uniform production rate regardless of natural conditions such as weather, day and night, etc.

On the other hand, photosynthetic bacteria tend to die when the temperature is above about 40℃, and if the light source is continuously provided through an artificial light source, the temperature of the raw solution is above 40℃. There is a risk of heating.

Accordingly, in the present invention, in order to prevent thermal destruction of photosynthetic bacteria, a temperature sensor is provided in the transparent container, and the artificial light source is controlled to turn off when the measured temperature of the temperature sensor is higher than a preset limit value, so that the stock solution It may be configured to prevent the temperature from rising above a limit temperature. At this time, the limit value may be set in the range of 36°C to 39°C, and the lighting and lighting reference settings may be set respectively to prevent frequent blinking of the light source.

Subsequently, after the above-described photosynthesis step (S150) is completed, the second fermentation step (S160) proceeds. The second fermentation step (S160) is a process of removing sulfur compounds, nitrogen compounds, etc., which are photosynthetic by-products generated in the above-mentioned photosynthesis step. This is the stage where photosynthetic bacteria are multiplied using food.

The second fermentation step (S160) may be performed for 7 to 10 days by mixing an equal amount of water, 3 to 7 parts by weight of molasses, and 0.03 to 0.05 parts by weight of minerals with 100 parts by weight of the photosynthesized stock solution.

In addition, according to the present invention, a third fermentation step is performed by mixing the same amount of water, 3 to 7 parts by weight of molasses, and 0.03 to 0.05 parts by weight of minerals with 100 parts by weight of the fermentation broth of the second fermentation step, thereby producing a fermentation broth. can be increased by 2 times.

In this way, the present invention proliferates photosynthetic bacteria by using photosynthetic by-products from the photosynthetic stage after the primary fermentation stage as food, thereby maintaining the same ingredients even when the fermented broth is produced through additional secondary to fourth fermentation, making the fermented broth economically. can be manufactured. However, if photosynthetic by-products necessary for the growth of photosynthetic bacteria are insufficient, additional photosynthesis steps may be performed between each fermentation step.

The fermentation broth prepared as described above contains aromatic organic substances such as camphor, β-caryophyllene, caryophyllene oxide, 1,8-cineol, γ-muurolene, (E)-pinocarveol, pinocarvone, and β-selinene, which are the main volatile aromatic components of artemisia. Contains a large amount of compounds.

Accordingly, according to the present invention, the volatile aroma component of mugwort as described above cancels out the odor due to the masking effect of the volatile aroma component, resulting in an immediate odor removal effect when sprayed on food waste.

In addition, a large amount of photosynthetic bacteria are present in the fermentation broth, and as described above, the photosynthetic bacteria continuously proliferate by feeding on ammonia, sulfur compounds, etc., which cause bad odors. Therefore, the malodor removal solution according to the present invention has the characteristic of being able to remove the substance causing the malodor itself while maintaining the malodor removal effect for a long time due to the continuous growth of photosynthetic bacteria.

Example

2kg of artemisia and 100g of dandelion were thoroughly washed in running water, the moisture was thoroughly removed, and the artemisia was cut into pieces of 5 to 10 cm and mixed.

The mixture was placed in a ribbon mixer, 6 kg of molasses, 2 g of minerals, and 1 g of photosynthetic strain were added thereto and mixed until evenly mixed.

The mixture was sealed in a stainless steel container and subjected to primary fermentation at 25°C for 8 days. The primary fermentation broth was extracted, stored in a transparent container, and photosynthesized for 5 days.

Next, the same amount of water and 5 parts by weight of molasses and 0.03 parts by weight of minerals were added to the photosynthesized solution and subjected to secondary fermentation at 25°C for 8 days to prepare the deodorizing solution of the present invention.

Test 1. Measurement of deodorizing effect onset time

The results of measuring the deodorizing effect development time by spraying the deodorizing solution according to the present invention and the commercially available deodorizing solution and wood vinegar on food waste are shown in Table 1 below.

Spray amount 3cc 10cc 20cc 40cc this invention 5min. immediately immediately immediately deodorizing liquid 4min. immediately immediately immediately wood vinegar 20min. 15min. 15min. 15min.

As shown in Table 1, the odor removal solution according to the present invention had an immediate odor removal effect due to the masking effect of the volatile aromatic component of artemisia. However, in the case where a small amount was sprayed, the volatile aromatic components contained in the sprayed odor removal liquid were already generated and could not mask all the odor components suspended in the air, so it took about 5 minutes for the remaining odor components to fly away.

Meanwhile, commercially available deodorizing liquids showed a similar effect, but in the case of wood vinegar, there was no masking effect, so the odor removal effect did not appear until all the odorous components already generated and suspended in the air were blown away.

Test 2, Measurement of deodorizing effect duration

The deodorizing effect duration was measured under the same conditions as in Experiment 1 and is shown in Table 2 below.

Spray amount 3cc 10cc 20cc 40cc this invention 5 days Exam period or longer Exam period or longer Exam period or longer deodorizing liquid 5 hours. 12 hours. 12 hours. 12 hours. wood vinegar 1 day 2 days 3 days 4 days

In the case of the present invention, the photosynthetic bacteria continuously absorb and remove the odor source itself due to the continuous growth of photosynthetic bacteria, so the odor removal effect lasted for a long period of time, more than a week, which was the test period. However, when the amount used was small, the bad smell occurred again after 5 days due to additional growth of microorganisms remaining in the food due to the lack of photosynthetic bacteria contained in the deodorizing solution.

In the case of deodorizing liquid, the sterilization of the disinfectant contained in the sprayed deodorizing liquid prevents the propagation of microorganisms and removes bad odors, so when the sterilizing power of the sprayed deodorizing liquid is exhausted, the bad smell re-occurs.

Meanwhile, in the case of wood vinegar, considering that the duration of the deodorizing effect increases in proportion to the amount sprayed, it is believed that the acidic wood vinegar neutralizes odor sources such as ammonia and hydrogen sulfide to remove odor.

Although the preferred embodiments of the present invention have been described above, those skilled in the art can add, change, delete or add components without departing from the spirit of the present invention as set forth in the patent claims. The present invention may be modified and changed in various ways, and this will also be included within the scope of rights of the present invention.

For example, each component described as single may be implemented in a distributed manner, and similarly, components described as distributed may also be implemented in a combined form. The scope of the present invention is indicated by the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts should be construed as being included in the scope of the present invention. do.

The present invention relates to a method of manufacturing an odor removal liquid for removing odors generated from food waste or livestock farms. According to the present invention, it contains a mixed fermentation broth of artemisia and dandelion and utilizes the odor removal properties of photosynthetic bacteria to protect the environment. It is friendly and economical, and has the effect of removing bad odors immediately and sustainably.

Claims (10)

(A) A first mixing step of mixing 88 to 98% by weight of mugwort and 2 to 12% by weight of dandelion by washing, drying and chopping;
(B) a second mixing step of adding and mixing 250 to 350 parts by weight of molasses, 0.01 to 0.5 parts by weight of minerals, and 0.01 to 0.02 parts by weight of photosynthetic strain to 100 parts by weight of the first mixture mixed in the first mixing step;
(C) a first fermentation step of sealing the second mixture mixed in the second mixing step in a fermentation vessel and fermenting it for 7 to 10 days;
(D) extracting the raw solution from the fermentation vessel;
(E) storing the raw solution in a transparent container and photosynthesizing it in an environment where a light source is irradiated for a preset time;
(F) a second fermentation step of mixing 100 parts by weight of the photosynthesized stock solution with an equal amount of water, 3 to 7 parts by weight of molasses, and 0.03 to 0.05 parts by weight of minerals and fermenting them; Preparation of an odor removal liquid comprising a. method.
According to paragraph 1,
After step (F) above,
(G) a third fermentation step of fermenting by mixing an equal amount of water, 3 to 7 parts by weight of molasses, and 0.03 to 0.05 parts by weight of minerals with 100 parts by weight of the fermentation broth of the second fermentation step; Method for manufacturing odor removal liquid.
According to paragraph 2,
In step (B),
A method for producing an odor removal liquid, characterized in that it is carried out by a ribbon mixer.
According to paragraph 3,
In step (E),
If the light source is natural sunlight,
A method for producing an odor removal liquid, characterized in that the preset period is 3 to 5 days.
According to clause 4,
The transparent container is,
A method of manufacturing an odor removal liquid, characterized in that it is coated with a UV blocking film to block light sources in the ultraviolet range of sunlight.
According to paragraph 3,
In step (E),
When the light source is artificial light, a method of producing an odor removal liquid, characterized in that it is an LED light source having a wavelength designed according to the characteristics of the photosynthetic strain.
According to paragraph 2,
The first and second fermentation steps are,
A method for producing an odor removal liquid, characterized in that it is carried out in a temperature range of 24°C to 26°C.
In clause 7,
The second fermentation step is,
A method for producing an odor removal liquid, characterized in that photosynthetic bacteria grow using photosynthetic by-products from the photosynthesis step as food.
According to paragraph 2,
The photosynthetic strain is,
A method of producing an odor removal solution characterized by cyanobacteria or blue-green bacteria.
According to paragraph 2,
The minerals are:
A method for producing an odor removal liquid, characterized in that it comprises one or more members from the group consisting of magnesium sulfate, calcium chloride, thiamine hydrochloride, manganese sulfate, iron citrate, and cobalt chloride.