JP2967846B2 - Vinegar liquid - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a vinegar liquid obtained from soy sauce lees, beer lees, whiskey lees and the like, or bean lees as a raw material, and is suitable as a growth promoter for plants, especially vegetables, horticultural plants and the like. Related to vinegar liquid.

[0002]

2. Description of the Related Art Conventionally, brewed lees such as soy sauce lees and soybean lees such as okara are mostly disposed of by incineration or dumping in landfills, except that some are used as animal feed and fertilizer. These disposal methods lead to pollution of air, rivers, groundwater, and the like, and are not preferable from the viewpoint of resource recovery. In addition, on the other hand, factories have become larger due to increased productivity, and the amount discharged there has also increased.

[0003]

At present, there is a demand for effectively utilizing brewery cakes and soybean meals discharged in such a large amount as resources and treating them in a pollution-free state.
On the other hand, conventionally, wood vinegar is made from trees such as hardwoods and conifers, and although it is known that a liquid similar to wood vinegar can be collected using herbaceous plants other than trees as raw materials, Neither of them can be expected to be effective as a wood vinegar solution [“Reduced agriculture with wood vinegar and charcoal-How to use and how to make-”, published by the Agricultural and Mountain Fishing Village Cultural Association, (1991.
It was not possible to produce a marketable vinegar solution from brewed cake and soybean cake at all.

[0004]

Means for Solving the Problems Accordingly, the present inventors have:
In order to develop a technology for treating brewed lees and soybean meal in a non-polluting state and using these as raw materials to obtain a marketable substance, dry distillation generated when carbonizing brewed and soybean meal such as soy sauce cake and beer cake. When the application of vinegar obtained by cooling and liquefying gas to agricultural scenes was studied, it was surprisingly found that the vinegar can be used as a plant growth promoter and the like having marketability like conventional wood vinegar. It was found that it was.
The present invention has been made based on the above findings, and provides a vinegar solution obtained by cooling and liquefying a dry distillation gas generated when carbonizing brewed cake or soybean cake.

Hereinafter, the vinegar solution of the present invention will be described in detail. The brewing lees used as a raw material of the vinegar liquid of the present invention include at least one of soy sauce lees, beer lees, whiskey lees, and sake lees (such as sake lees). Examples of soybean meal used as a raw material of the vinegar liquid of the present invention include soybean seed coat and okara, which are by-produced during the production of tofu. The above-mentioned brewed cake or soybean cake may be used as it is, but it is desirable to use it after drying to 5 to 20% (weight) and pulverizing it to 1 cm or less in mesh size because of its high water content.

[0006] The vinegar liquid of the present invention is not limited to a production method as long as it can be obtained by cooling and liquefying the carbonized gas generated when carbonizing brewed cake or soybean cake, but is usually used as a raw material. The above-mentioned brewer's lees or bean lees are placed in a sealed container (kiln) as shown in FIG. 1 and pyrolyzed under high-temperature conditions with little oxygen to carbonize the raw materials and collect gas generated at that time. The product obtained by cooling and liquefaction can be produced by standing for several hours (overnight) to remove the water-insoluble fraction which floats and separates at the top.

The temperature of the gas to be collected is 100 ° C. to 400 ° C.
° C, particularly preferably 150 to 250 ° C.

[0008] The vinegar solution of the present invention, like the conventional wood vinegar solution,
It can be effectively used as a plant growth promoter, etc.
In particular, it is useful as a growth promoter for vegetables, horticultural plants, etc., and its use is the same as that of conventional wood vinegar.

[0009]

The vinegar solution of the present invention will be described more specifically with reference to the following examples. In Example 1 below, [FIG. 1]
The vinegar production device shown in the following was used. The vinegar production apparatus shown in FIG. 1 has a stainless steel container 2 (diameter 12 cm, length 12 cm) having a flange 1 at an upper end opening, and a branch pipe 3 for gas collection at an upper part; A conical lid 5 having a flange 4 at a lower portion is packed with the flange 1 and the flange 4 by packing (not shown).
And the joint between the flange portion 1 and the flange portion 4 is hermetically sealed by a bolt 6, and the branch pipe 3 is provided with cooling water (tap water). A flowing jacket 7 (20 cm long) is installed, and a glass tube 8 (0.8 cm inside diameter,
100 cm in length) are connected by a rubber tube 9. In addition, 10
Is an electric heater, 11 is a thermometer, 12 is vinegar, and 13 is a water-insoluble section mainly containing tar and the like.

[Example 1] (Production of vinegar solution) 30 g of dried soy sauce cake (10% moisture) was collected, put into the container 2 of the above vinegar production apparatus, sealed, and then sealed with a 600 w electric heater 10. Heating the bottom of the container 2,
The vinegar solution was sampled for 30 minutes each after the generation of gas was recognized to obtain 7 ml of a soy sauce cake vinegar solution. The temperature of the gas collected during this time was 150 to 200 ° C. as measured by the temperature sensor 11. Further, 30 g of dried okara (water content 6%) and soybean seed coat were collected, and 5 ml of okara vinegar solution and 4 ml of soybean seed coat vinegar were obtained in the same manner as above.

Example 2 (Soybean cultivation test using soy sauce lees vinegar) A plastic dish of 9 cm in diameter and 1.5 cm in depth was placed on a plastic dish of about 1 mm in thickness.
A par towel (manufactured by Toshino Kinbari Co., Ltd.) was spread, and the soy sauce lees vinegar solution obtained in Example 1 was added with 20 ml of a water diluent (culture solution) of each concentration shown in Table 1 below and wetted. After sowing, 30 soybean seeds (cultivar, marble) were uniformly sowed, and then the upper part was covered with a lid so as to have some space for ventilation, and when the germination was observed, the shear was removed. The germination rate, plant height, and roots of each section were removed by removing the lid, replacing with a beaker having an outer diameter slightly larger than the above-mentioned dish, and culturing for 9 days after sowing in a gross chamber at 20 ° C. The length was measured. As a control, the germination rate, plant height and root length were measured for the sections cultured in exactly the same manner as above except that 20 ml of tap water was added instead of the diluent of the soy sauce cake vinegar solution. The results are shown in Table 1 below. still,
The values in the table indicate average values.

[0012]

[Table 1]

[0013] From the results in Table 1 above, it can be seen that the soy sauce lees vinegar solution 1
It can be seen that the germination rate and the plant height and root length of the section using the 000 to 10000-fold water diluent are higher than those of the control section using tap water. This indicates that the soy sauce lees vinegar of the present invention has a germination promoting action and a growth promoting action.

Example 3 (Soybean cultivation test using okara vinegar) Culture was carried out in the same manner as in Example 2 except that the okara vinegar obtained in Example 1 was used instead of the soy sauce lees vinegar. The germination rate, plant height and root length were measured for the selected sections. The results are shown in Table 2 below. In addition, the value in a table | surface shows an average value.

[0015]

[Table 2]

From the results of [Table 2], it can be seen that 1
It can be seen that the germination rate and the plant height and root length of the section using the 000 to 10000-fold water diluent are higher than those of the control section using tap water. This indicates that the okara vinegar solution of the present invention has a germination promoting action and a growth promoting action.

[Example 4] (Cultivation test of komatsuna using soy sauce lees vinegar liquid) In a No. 5 pot (upper inner diameter 13cm, lower inner diameter 8cm, depth 11cm), mixed soil of Akadama soil 7 and compost 3 was prepared. The soil for cultivation was prepared by filling 900 ml. Each of the soy sauce lees vinegar obtained in Example 1, a commercially available wood vinegar liquid and a fir vinegar liquor (obtained in the same manner as in Example 1 except that fir is used in place of the soy sauce lees) is 1000 times water. After about 700 ml of the diluted solution was irrigated, 30 seeds of Komatsuna seeds were sown and cultivated in a glass house at 18 to 25 ° C. On the 6th day after sowing, thinning was carried out while leaving 15 uniform strains, which were further cultivated. For each category,
Every day, about 100 ml per pot of a 1000 times water dilution of each vinegar was sprayed with a sprayer, cultivated for 23 days after sowing, and the progress of growth was observed. Further, as a control example, the progress of growth was observed for the sections cultured in exactly the same manner except that tap water was used in place of the vinegar diluent. The results are shown in FIG. 2 to FIG. Here, [Fig. 2] shows the results of the cultivation test of Komatsuna using tap water (growth status).
FIG. 3 is a plan view of the soy sauce lees vinegar of the present invention.
FIG. 4 is a plan view showing the results of the cultivation test (growth situation) of Komatsuna, which was performed using a 00-fold water diluent. FIG. 5 is a plan view showing a cultivation test result (growth state) of Komatsuna using a 1000 times water dilution of a commercially available wood vinegar solution. It is a copy.

As a result of the cultivation test, true leaves appeared in any of the sections about 12 days after sowing, but a difference in growth was observed from about 14 days. As shown in FIG. 2 to FIG. 5,
According to the observation on the 23rd day after sowing, the section cultivated using the soy sauce lees vinegar showed the most vigorous growth. From this result, it can be seen that the soy sauce lees vinegar has a more effective growth promoting effect than the commercially available wood vinegar.

[Example 5] (Hydroculture test of rice using soy sauce lees vinegar solution) A plastic pot having an upper inner diameter of 11 cm, a lower inner diameter of 10 cm, and a depth of 14 cm was placed at a depth of 2 cm from the top. A stainless steel net having an opening of 1 mm was placed horizontally, and 15 seeds of germinated rice seeds (variety Koshihikari) were placed thereon. From above, the soy sauce lees vinegar solution obtained in Example 1, a commercially available wood vinegar solution and tap water were added (see Table 3 below), and the water surface was maintained so that the seeds were soaked by about half. This is 18 at 20-30 ° C.
The plants were grown for 10 days, and the plant height and root length were measured for 10 plants per pot. In addition, "Growth of rice" [by Kiyochika Hoshikawa, published by Nobunbunkyo (published on December 25, 1979)], 58th to 59th
The leaf age (the number of leaves) was measured by the method described on the page. The results are shown in [Table 3]. In addition, the value in a table | surface shows an average value.

[0020]

[Table 3]

From the results shown in Table 3 above, it can be seen that the soy sauce lees vinegar of the present invention obtained in Example 1 exhibits a rice growth promoting action at a lower concentration than the commercially available wood vinegar. .

[0022]

Industrial Applicability The vinegar liquid of the present invention can be obtained without pollution from brewed and soybean meals, which have conventionally been almost incinerated and dumped in landfills. It can be effectively used as an accelerator or the like and has marketability.

[Brief description of the drawings]

FIG. 1 is a perspective view schematically showing an vinegar production apparatus used for producing an vinegar according to the present invention.

FIG. 2 is a plan view (copy of a plan photograph) showing the results of a cultivation test of komatsuna conducted using tap water.

FIG. 3 is a plan view (similar to a plan photograph) showing the results of a cultivation test of komatsuna performed using a 1000-fold water dilution of the soy sauce lees vinegar solution of the present invention.

FIG. 4 is a plan view (similar to a plan photograph) showing the results of a cultivation test of komatsuna performed using a 1000-fold water dilution of firgar vinegar.

FIG. 5 is a plan view (similar to a plan photograph) showing the results of a cultivation test of komatsuna conducted using a 1000-fold water dilution of a commercially available wood vinegar solution.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Flange 2 Container 3 Branch pipe 4 Flange 5 Conical lid 6 Bolt 7 Jacket 8 Glass tube 9 Rubber tube 10 Electric heater 11 Temperature sensor 12 Vinegar 13 Water insoluble classification

──────────────────────────────────────────────────の Continued on the front page (72) Inventor Norikazu Fujii 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation (72) Inventor Hiromi Taniguchi 1-21-1 Nishishinjuku, Shinjuku-ku, Tokyo Chugai Pharmaceutical Co., Ltd. (72) Inventor Norio Shirakawa 2500, Takayanagi, Fujieda-shi, Shizuoka Chugai Pharmaceutical Co., Ltd. In-house (72) Inventor Masanori Fukazawa 2500, Takayanagi, Fujieda-shi, Shizuoka Pref., Chugai Pharmaceutical Co., Ltd. In-house (56) References JP 5-239467 (JP) , A) JP-A-62-103003 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A01N 65/00 A01N 63/02 C10C 5/00

Claims (4)

(57) [Claims] 1. A vinegar solution obtained by cooling and liquefying a dry distillation gas generated when carbonizing brewery cake or soybean cake. 2. The vinegar liquid according to claim 1, wherein the brewed lees are at least one selected from the group consisting of soy sauce lees, beer lees, whiskey lees, and sake lees. 3. The vinegar solution according to claim 1, wherein the soybean meal is soybean seed coat or okara. 4. A plant growth promoter comprising the vinegar solution according to claim 1, 2, or 3 as a main component.