中間プラントによる乾燥脱塩醤油粕の製造 [in Japanese] The Production of Dried and Desalted Soya-Sauce Mash at a Pilot Scale Plant [in Japanese]
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醤油工場で排出される産業廃棄物としての醤油粕を1回あたり100kgの処理が可能な中間プラントで脱塩し, 乾燥するとともに, 最終製品の品質を評価した。醤油粕の3倍量の水道水を用いて脱塩した結果, 脱塩率は95%, 醤油粕中の全窒素は6%, C/N比は9.3であり, 肥料あるいは土壌改良材として有効な品質であることが確認できた。粗タンパク質含量は34.2%であり, 家畜用飼料として有効な栄養素を含むことが示唆された。製品中一般生菌数, 耐熱性菌数, 乳酸菌数, 大腸菌群数は300CFU/g未満, 真菌数は100CFU/g未満, 水分活性は0.54であり, 保存性が極めて高い製品であることが確認できた。
Crude soya-sauce mash, which is treated as an industrial waste produced in soya-sauce factories, was desalted and dried at a pilot scale plant which treats 100 kg of soya-sauce mash per process. The finished product was dried and its components were analyzed in order to discuss the application methods of the product. 95% of the salt in the crude soya-sauce mash was extracted by dipping the crude mash in water which outweighed the mash in a 3: 1 ratio. The yield of the finished product was 60.1%. C/N ratios and contents of salt and nitrogen in the product were 9.3, 0.44% and 6 %, respectively. These values indicate that the product can be used as fertilizer or as soil conditioner. The product includes 34.2% crude protein. This suggests that the product also includes nutrients needed by domestic animals. The amount of standard plate counts, thermostable bacteria, lactic-acid bacteria or coliform groups in the product was less than 300 CFU/g. The amount of fungi in the product is less than 100 CFU/g. Water activity in the product was 0.540. These factors support the stability of the product during storage.
- Journal of the Japan Society of Material Cycles and Waste Management
Journal of the Japan Society of Material Cycles and Waste Management 9(5), 208-214, 1998-07-31
Japan Society of Material Cycles and Waste Management