JP2008136448A - Method for producing amino acid liquid from white distilled liquor lees, and amino acid liquid produced by this method - Google Patents
Method for producing amino acid liquid from white distilled liquor lees, and amino acid liquid produced by this method Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
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- 238000000034 method Methods 0.000 title abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 11
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- 238000001914 filtration Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 3
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- 235000011194 food seasoning agent Nutrition 0.000 description 7
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- 241000233866 Fungi Species 0.000 description 1
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- 239000004471 Glycine Substances 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
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- 238000011085 pressure filtration Methods 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Abstract
Description
本発明は、焼酎製造時に大量に発生する焼酎粕を処理してアミノ酸液を製造する方法及びこの方法で製造されたアミノ酸液に関する。 The present invention relates to a method for producing an amino acid solution by treating a large amount of shochu generated during the production of shochu, and an amino acid solution produced by this method.
焼酎の製造・販売等の増加に比例して焼酎粕の発生量も近年著しく増加している。焼酎粕は、主な特徴として水分が多く、ＢＯＤが高く、固液分離がやや困難でしかも腐敗しやすいという問題がある。畑地還元や海洋投棄も環境問題から厳しく規制されつつある。 In recent years, the amount of shochu generated has increased significantly in proportion to the increase in the production and sales of shochu. Shochu has problems that it has a large amount of water, a high BOD, a solid-liquid separation is somewhat difficult, and it tends to rot. Upland reduction and ocean dumping are also being strictly regulated due to environmental problems.
焼酎粕を固液分離して固形分を飼料等として利用する方法等も開発されているが（例えば、特許文献１及び２参照。）、大量に発生する焼酎粕の飼料等としての用途を確保することはかなり厳しい状況にある。 A method has been developed in which shochu is separated into solid and liquid and the solid content is used as feed, etc. (see, for example, Patent Documents 1 and 2). It's pretty tough to do.
焼酎粕を処理して飼料あるいは肥料以外の有用物を得る方法として、焼酎粕に麹菌を加えてこれを培養し、当該培養物を固液分離することを特徴とする焼酎粕の処理方法及び当該処理方法によって得られた固液分離中の液体成分を膜分離して得られたアミノ酸画分を含有する調味料の製造方法が出願されている（例えば特許文献３参照。）。ここで、使用されている麹菌は焼酎製造用に既に使用されているものであって、再度このような菌を用いることは焼酎粕をさらに分解するには効果的ではないと考えられる。 As a method for obtaining a useful substance other than feed or fertilizer by treating shochu, a method for treating shochu characterized by adding koji mold to shochu and culturing it, and separating the culture into solid and liquid A method for producing a seasoning containing an amino acid fraction obtained by membrane separation of a liquid component during solid-liquid separation obtained by a treatment method has been filed (for example, see Patent Document 3). Here, the koji mold used is already used for the production of shochu, and it is considered that using such a fungus again is not effective for further decomposing the shochu.
一方、酸を用いて加水分解するとき植物性たん白質の酸加水分解物としてＭＣＰ（モノクロロプロパノール），ＤＣＰ（ジクロロプロパノール）等が生成する危険性が一部に指摘されているが、さつま芋，麦等を原料とする焼酎粕を酸加水分解した際、これらの物質が生成する危険性は非常に少ないものと考えられる。 On the other hand, some have pointed out the danger of producing MCP (monochloropropanol), DCP (dichloropropanol), etc. as an acid hydrolyzate of vegetable protein when hydrolyzed with acid. It is considered that there is very little risk that these substances are formed when acid hydrolysis is performed on shochu made from such materials.
発明が解決しようとする課題は、焼酎の大幅な生産拡大に伴い、焼酎粕の発生量の著しい増加により、焼酎粕の処理に大きなリスクが生じていることである。今迄の焼酎粕を加工した商品も価格が非常に低く、焼酎粕発生量に対し、その処理割合はそれほど高くない現状にある。 The problem to be solved by the present invention is that, due to a significant increase in the production of shochu, there is a significant risk in the processing of shochu due to a significant increase in the amount of shochu generated. The price of the products processed so far is very low, and the processing rate is not so high with respect to the amount of shochu generated.
そこで、本発明は、焼酎粕の成分に着目して、焼酎粕の含有する豊富なたん白質と炭水化物を加水分解して、アミノ酸と糖分を含むアミノ酸液を製造する方法を提供することを目的としてなされたものである。 Accordingly, the present invention aims to provide a method for producing an amino acid solution containing amino acids and sugars by hydrolyzing abundant proteins and carbohydrates contained in shochu, focusing on the components of shochu. It was made.
本発明の第１は、焼酎粕を含水率１５質量％以下に脱水したものを、酸で加水分解した後、アルカリでｐＨ４．０〜６．０になるよう中和し、該中和液を圧搾濾過してアミノ酸液を得ることを特徴とする焼酎粕からのアミノ酸液製造方法である。 In the first aspect of the present invention, after dehydrating shochu to a moisture content of 15% by mass or less, it is hydrolyzed with an acid and then neutralized with an alkali to have a pH of 4.0 to 6.0. It is an amino acid liquid manufacturing method from shochu characterized by obtaining an amino acid liquid by pressing and filtering.
焼酎粕は大量の水分を含み（８８〜９７％、鹿児島県工業技術センター発表、平成１８年３月１７日）、そのまま酸処理をするのは非効率であり、水分が少なくとも１５質量％以下とすることで酸による加水分解が効率的に行われることを見出した。酸は、通常塩酸が用いられ、中和する際に用いられるアルカリは水酸化ナトリウムか炭酸水素ナトリウムである。中和後のｐＨは４．０〜６．０とすることで調味料等として使用する場合に最適となるようにした。 Shochu contains a large amount of water (88-97%, announced by Kagoshima Prefectural Industrial Technology Center, March 17, 2006), and it is inefficient to perform acid treatment as it is, and the water content is at least 15% by mass or less. By doing so, it discovered that the hydrolysis by an acid was performed efficiently. As the acid, hydrochloric acid is usually used, and the alkali used for neutralization is sodium hydroxide or sodium bicarbonate. The pH after neutralization was adjusted to 4.0 to 6.0 so that it would be optimal when used as a seasoning or the like.
本発明の第２は、アミノ酸液を圧搾濾過した残渣に、再度加水して攪拌し、再び圧搾濾過することを特徴とする焼酎粕からのアミノ酸液製造方法である。
再度加水することにより、焼酎粕からの有効成分抽出を完全にするためである。
The second aspect of the present invention is a method for producing an amino acid solution from shochu, characterized in that the residue obtained by pressing and filtering the amino acid solution is re-hydrated and stirred, and then pressed and filtered again.
This is to complete extraction of the active ingredient from the shochu by adding water again.
本発明の第３は、前記第１及び第２の発明により製造されたアミノ酸液である。このアミノ酸液は、グルタミン酸，アラニン，グリシン等のほか、ほとんどの必須アミノ酸と、ポリフェノール類，ミネラル，各種ビタミン等の有用成分が含まれている。 3rd of this invention is the amino acid solution manufactured by the said 1st and 2nd invention. This amino acid solution contains most essential amino acids and useful components such as polyphenols, minerals and various vitamins in addition to glutamic acid, alanine, glycine and the like.
本発明は以上説明したように構成されているので、大豆や脱脂大豆を原料としたアミノ酸液と較べ、有害物質の生成が著しく少ないという効果と、大豆由来のアミノ酸と比べてみると、著しく異なるアミノ酸組成物となる効果がある。 Since the present invention is configured as described above, it is significantly different from the effect that the production of harmful substances is remarkably less compared to the amino acid solution using soybean or defatted soybean as a raw material and the amino acid derived from soybean. It has the effect of becoming an amino acid composition.
そして、焼酎粕を産業廃棄物とすることなく、旨味性が優れ、且つ保存性のある調味料として高度の利用が可能となる効果がある。また、このアミノ酸液は、そのままの液体調味料として使用可能であると共に、乾燥して粉末調味料としての利用も可能となる効果もある。 And, there is an effect that a high degree of utilization is possible as a seasoning having excellent umami and preservability without using shochu as industrial waste. Further, this amino acid solution can be used as a liquid seasoning as it is, and also has an effect that it can be dried and used as a powder seasoning.
さらに調味料としての利用分野としてインスタント食品，冷凍うどんなどの冷凍食品，せんべい等の菓子類，そうめん等のめん類のつゆ，ドレッシング類の加工食品に使用できる効果もある。 In addition, it can be used for instant foods, frozen udon frozen foods, confectionery such as rice crackers, noodle soup such as somen, and processed foods such as dressings.
また、このアミノ酸液は健康飲料等に利用でき、新規製品開発，鹿児島県特産品開発にも門戸を開けるひとつの手段となる。
焼酎粕には、アミノ酸のほかにポリフェノール類，多くのミネラル，各種ビタミン等を含むために、血圧降下，抗癌作用等の新たな製品開発に寄与できるものであり、又、細胞組成に大きな影響を持つアミノ酸であれば、植物の健全な育成で、化学肥料使用量を減少させ、植物の本来の健康な樹形を保ち、害虫除去等の農薬の散布を限りなく減少でき、土壌の改善にも大きな効果がある。
In addition, this amino acid solution can be used for health drinks and the like, and it will be a means to open the door to new product development and special product development in Kagoshima Prefecture.
In addition to amino acids, shochu contains polyphenols, many minerals, various vitamins, etc., so it can contribute to the development of new products such as blood pressure lowering and anticancer effects, and it has a significant effect on cell composition. As long as the amino acid has a high level of growth, the plant can be nurtured, reducing the amount of chemical fertilizer used, maintaining the plant's original healthy tree shape, and reducing the spread of pesticides such as pest removal. Has a big effect.
本発明は、焼酎粕を高速脱水し、スラリー状から固形状にした焼酎粕を酸で加水分解する。その分解された原料に水酸化ナトリウム，炭酸水素ナトリウム等のアルカリにより、ｐＨ４．０〜６．０になるよう中和した後に、圧搾濾過して褐色のアミノ酸液を搾ったものを液体調味料又は、乾燥して粉末調味料として各種に利用するほか、液体肥料としても利用できる。
更にアミノ酸液を搾った粕に加水攪拌して再度圧搾濾過することでアミノ酸液の収量を拡大することができる。
The present invention dehydrates shochu at high speed and hydrolyzes the shochu from slurry to solid with acid. After neutralizing the decomposed raw material with an alkali such as sodium hydroxide or sodium hydrogen carbonate so as to have a pH of 4.0 to 6.0, a product obtained by pressing and filtering the brown amino acid solution is used as a liquid seasoning or In addition to being dried and used as a powder seasoning, it can also be used as a liquid fertilizer.
Furthermore, the yield of an amino acid liquid can be expanded by carrying out the water stirring to the squeezed amino acid liquid, and press-filtering again.
図１は、本発明の実施例を示すフローチャートである。
含水率８５質量％以上の焼酎粕は、まず予備脱水して含水率６５質量％から８５質量％程度とする。このものを高速脱水してスラリー状とし、更に乾燥脱水して固形状とし、水分１５質量％とする。
脱水・乾燥した焼酎粕に酸を加え、加熱して加水分解し、アルカリで中和後、圧搾濾過してアミノ酸液１を得る。
次に、濾過粕に加水攪拌し圧搾濾過しアミノ酸液２を得る。
FIG. 1 is a flowchart showing an embodiment of the present invention.
Shochu having a water content of 85% by mass or more is first subjected to preliminary dehydration to a water content of about 65% to 85% by mass. This is dehydrated at high speed to form a slurry, and further dried and dehydrated to form a solid with a moisture content of 15% by mass.
An acid is added to the dehydrated and dried shochu, heated to hydrolyze, neutralized with an alkali, and then subjected to pressure filtration to obtain an amino acid solution 1.
Next, the mixture is squeezed and squeezed and filtered to obtain an amino acid solution 2.
本発明の焼酎粕からのアミノ酸液製造方法は概略として４つの工程に分かれる。
先ず、１番目の工程においては焼酎粕を高速脱水して、スラリー状とし、更に脱水乾燥して含水率１５質量％以下とする。脱水乾燥した焼酎粕を塩酸で加水分解するが、このとき芋屑または芋茎等も任意の数量を混合することができる。
The method for producing an amino acid solution from shochu of the present invention is roughly divided into four steps.
First, in the first step, the shochu is dehydrated at high speed to form a slurry, and further dehydrated and dried to a moisture content of 15% by mass or less. The dehydrated and dried shochu is hydrolyzed with hydrochloric acid. At this time, any quantity of swarf or stalk can be mixed.
２番目の工程で加水分解に使用する酸の濃度は、アミノ酸の原料となる焼酎粕との質量比の割合を以って混合し、適宜の温度と時間を以って加熱分解するものである。 The concentration of the acid used for hydrolysis in the second step is such that it is mixed at a mass ratio with the shochu, which is the raw material for the amino acid, and thermally decomposed at an appropriate temperature and time. .
３番目の工程では、酸分解終了後に、水酸化ナトリウム，炭酸水素ナトリウム等のアルカリによって、ｐＨ４．０〜６．０となるよう中和する。 In the third step, after acid decomposition is completed, the solution is neutralized with an alkali such as sodium hydroxide or sodium hydrogen carbonate to have a pH of 4.0 to 6.0.
４番目の工程においては、中和された原料液の圧搾濾過を実施する。
濾過は通常の珪藻土，膜濾過，及び濾過用繊維の使用も可能である。
以上のようにして、得られた濃褐色アミノ酸液は、窒素及び糖分を含有し、良好な呈味を有するものである。
In the fourth step, the neutralized raw material liquid is squeezed and filtered.
Filtration can also use normal diatomaceous earth, membrane filtration, and filtration fibers.
As described above, the resulting dark brown amino acid solution contains nitrogen and sugar and has a good taste.
次に、前記４番目の工程で焼酎粕分解液を圧搾濾過した際生じた粕に再度加水した後攪拌し、その後圧搾濾過することによりアミノ酸液の収量を増大させることが可能となる。 Next, it is possible to increase the yield of the amino acid solution by adding water again to the soot produced when the shochu liquor decomposition solution is squeezed and filtered in the fourth step and then stirring and then squeezing and filtering.
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Citations (10)
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| JPH02273190A (en) * | 1989-04-13 | 1990-11-07 | Yoshio Gomi | Method for treating lees of low-class distilled sprits |
| JPH0494668A (en) * | 1990-08-10 | 1992-03-26 | Takara Shuzo Co Ltd | Production of seasoning |
| JPH11276113A (en) * | 1998-03-30 | 1999-10-12 | Takara Shuzo Co Ltd | Liquor lee seasoning and its production |
| JP2001340828A (en) * | 2000-06-01 | 2001-12-11 | Mitsubishi Heavy Ind Ltd | Drying apparatus for highly wet organic waste |
| JP2003210135A (en) * | 2002-01-17 | 2003-07-29 | Nishiyoshida Shuzo Kk | Method for producing health food from shouchu lees |
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| JP2006063038A (en) * | 2004-08-30 | 2006-03-09 | Yukihiro Hirose | Antiaging composition, cosmetic containing the same, and food and drink containing the same |
| JP2006069955A (en) * | 2004-09-01 | 2006-03-16 | Yukihiro Hirose | Composition for preventing high sensitivity to body coldness and beverage and foods including the same |
| JP2006266552A (en) * | 2005-03-23 | 2006-10-05 | Kurita Water Ind Ltd | Drying equipment |
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| JP2003284506A (en) * | 2002-03-27 | 2003-10-07 | Nippon Steel Corp | Drying method of food residue |
| JP2006062984A (en) * | 2004-08-25 | 2006-03-09 | Yukihiro Hirose | Antiaging composition, cosmetic containing the same, and food and drink containing the same |
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