JP4911750B2 - Active ingredient extraction method and waste reduction method from food waste, active ingredient extraction device and waste reduction device - Google Patents

Description

  The present invention is a method for extracting active ingredients such as amino acids contained in food waste (for example, residue after product purification such as okara and sake lees) and a method for reducing waste. The present invention relates to an active ingredient extraction device and a waste reduction device.

  A lot of waste is discharged from food manufacturers, and various techniques have been proposed for the processing method. For example, “Food waste processing method” according to Japanese Patent Application Laid-Open No. 2005-111385 can shorten the processing time of food waste, and solid food waste and liquid food waste After adding starch to the mixed food waste, it is mixed with the bacterial bed containing the fermenting bacteria to ferment the food waste, and the starch is alphatized by the fermentation heat generated during fermentation, and the fermentation heat In this technology, the water remaining in food waste is evaporated.

  “Food waste processing method and apparatus” according to Japanese Patent Application Laid-Open No. 2001-334245 improves the decomposition accuracy of the non-edible part and the recovery rate of the edible part, and makes the recovered edible part available as a fertilizer. In this way, food waste (for example, residue from refined products such as okara and sake lees) was treated as industrial waste, but there are considerable amounts of active ingredients such as amino acids in these wastes. It is included, and extraction from a single food is beneficial because it can extract an active ingredient having a stable composition.

  By the way, we put food waste and water in appropriate quantities in a sealed container, raised the temperature in the catalyst from room temperature to a certain temperature, held it under high pressure and high temperature water for a certain period of time, cooled it, and opened it after reaching room temperature to extract the active ingredients. At the same time, the extract cannot be judged by the temperature zone, and at the same time, the waste and water are always in contact with each other, and necessary components must be extracted from a large amount of solution.

  A method is also known in which high-temperature steam from a steam generator is directly sprayed on food waste, and a condensate of the steam is collected to extract an extract. However, this method had to irradiate high temperature steam while the waste sample temperature reached the target temperature, and the extract was only a reference component.

  Furthermore, the mixture adjusted to a viscosity that allows high pressure injection of food waste and water is pressed into a long and narrow tube with a high-pressure pump, a heater and a cooling device are installed in the path, and the mixture is continuously processed. Finally, a centrifuge is used. There are methods for extracting active ingredients. However, this method is not suitable as an active ingredient extraction apparatus because the active ingredient extraction ratio with respect to the sample is low and the heat energy consumption is high.

Japanese Patent Application Laid-Open No. 2004-65184, “High quality protein recovery method using food waste” can efficiently process food waste such as waste bread, can reduce the necessary amount of water and enzymes, It is a high quality protein recovery method using food waste that can recover homogeneous and high quality protein without requiring extra raw materials other than waste.
“Method for treating food waste” according to JP-A-2005-111385 "Method and apparatus for treating food waste" according to JP 2001-334245 A “High quality protein recovery method using food waste” according to Japanese Patent Application Laid-Open No. 2004-65184

  As described above, the conventional active ingredient extraction apparatus has the above-described problems. The problems to be solved by the present invention are these problems, and provide a method and apparatus capable of efficiently extracting an active ingredient at a target temperature under high temperature and high pressure without wasting. On the other hand, the present invention provides a method and an apparatus in which the weight of waste after being processed by this apparatus is greatly reduced.

The apparatus for extracting an active ingredient from food waste according to the present invention fills a special container with the food waste in a steam generation container (high temperature and high pressure container) , covers it, seals it with bolts, etc. Water is supplied to the container with a high-pressure pump until the water level is not submerged. Thereafter, heating is performed from the outer wall of the container with a heater. After reaching the target temperature, the extraction valve is released while water vapor is applied to the waste, and when the water level is gradually raised and flows from the upper opening of the special container placed in the steam generation container, the waste becomes hot. There are cases where high pressure water is applied and discharged, and it can be selected according to the purpose.

  In particular, irradiation with water vapor is effective in reducing the amount of waste, and when passing through high-temperature and high-pressure water, it is effective in extracting active ingredients. Waste that can be expected to have an active ingredient in the sample is treated with high-temperature and high-pressure water, and waste that cannot be expected to have so much active ingredient can be treated according to the purpose so as to be reduced with water vapor. The high-temperature and high-pressure water containing the active ingredient is cooled and collected by an indirect cooling pipe. The water vapor released from the container is collected as a condensate via the indirect cooling pipe.

  The heater is arranged in a two-stage structure, and has a structure in which the lower layer part and the upper layer part of the container are heated separately. Depending on the heat load and the amount of liquid, the heating method can use different heaters for the lower layer and the upper layer. Therefore, the water supplied to the container is released out of the container together with the generated steam, and the water level in the container is lowered. In this device, the water level can be detected by a water level sensor, and water can be supplied into the container with a high pressure pump, so that a preheating heater can be attached in the pipe so that the temperature drop is minimized, and the discharge amount of the high pressure pump can be adjusted.

  Further, the gas or high-temperature water released as water vapor by the valve outside the container is condensed or cooled by the cooling device before the take-out port and taken out as a low-temperature liquid to prevent evaporation and sublimation of the extract. It is necessary to clean the extract transport pipe periodically by condensation due to cooling, accumulation of the extract, mixing of active ingredients during extraction by scaling, and a decrease in the cooling effect of the transport pipe. In this apparatus, the discharge pipe from the high-pressure pump can be used to clean the inside of the transport pipe even during extraction.

By filling food waste into a high-temperature and high-pressure container and irradiating water vapor at a controlled temperature for a certain period of time, it is possible to effectively extract target amino acids, organic acids, and the like.
In addition, food waste after filling food waste into high-temperature and high-pressure containers and extracting active ingredients under the processing conditions is reduced in weight and reduced to about 40% before processing. This burden can be reduced.

  FIG. 1 is an embodiment showing a configuration of an active ingredient extraction apparatus according to the present invention, which is mainly composed of 1 steam generating container, 9 lid and bolt, 3 water supply tank, 4 high-pressure pump, and 6 cooling pipe. It is a device accompanied by a measuring instrument, a stop valve, an attached device, a safety valve 18 and the like.

  The steam generation container 1 is provided with a fixed frame on which a sample and a sample pot 2 can be mounted, and an opening is provided on the upper part of the fixed frame, so that the steam generated in the steam generation container 1 is transferred to the sample and sample pot. It is formed so that the vapor | steam containing an active ingredient passes through 2 and is discharged | emitted from the container, without solidifying from the bottom of a fixed frame.

   The water supply amount management in the steam generation container 1 is performed among the water level sensors 12a, 12b, 12c, 12d. The water supply is pressurized by the high-pressure pump 4 through the water supply source valve 13 with the high-pressure pump 4 and the hot water heated by the heater 11 opens the container water supply valve 22 so that the inside of the container is possible even under high pressure conditions. As a result, it is fed into the steam generation container 1. The discharge amount of the high-pressure pump 4 can be adjusted depending on the temperature rise of the heater 11, and a sudden change in the container temperature can be prevented. Moreover, the output control of the heater 11 is also possible.

  Heaters 8a and 8b are disposed on the outer peripheral side of the body of the steam generating container 1, and electricity or a heat medium is used as a heat source. The heaters 8a and 8b perform temperature control 10a and 10b to perform PID control of the temperature change in the container, and control so that the amount of heat necessary for temperature rise is integrated to prevent overheating. Control from the measured value of the pressure gauge 17 is also possible. The container cooling valve 15 has an indirect cooling coil arranged in the liquid phase part in the container for cooling the liquid temperature inside the container. Even if the temperature rises excessively, the container cooling valve 15 is opened and the cooling water passes inside the coil. Therefore, excessive temperature rise can be prevented. The container cooling valve 15 is also used for normal cooling of the container.

  When the water temperature in the container reaches the predetermined temperature, the cooling water valve 16 is opened and the cooling pipe 6 is cooled. After that, the steam containing the active ingredient having a capacity that does not cause the container temperature and pressure to drop suddenly contains the active ingredient after passing through the collecting flow regulating valve 14 if the collecting flow regulating valve 14 and the pressure regulating valve 24 are opened. The steam flows through the cooling pipe 6, becomes condensed water, passes through the pressure regulating valve 24, and becomes an aqueous solution containing the active ingredient in the collection container 7.

  The inside of the extract transport pipe can be cleaned by opening the cleaning valve 23 and the pressure adjusting valve 24 and operating the high-pressure pump 4 after closing the collection flow rate adjusting valve 14 and the container water supply valve 22. In this process, the active ingredient is extracted, and when the water level in the steam generation container 1 falls below the low water level position 12d, the high pressure pump 4 is activated to supply water to the predetermined water level position 12a, and the heaters 8a, 8a, Heat at 8b to adjust water temperature. By repeating this operation, it is possible to extract an effective component for a long time.

After the extraction is completed, if the heaters 8a and 8b are turned off and the drain valve 19 is opened, the hot water in the steam generation container 1 is guided to the water supply tank 3 and becomes hot water having a low temperature mixed with water. After the drainage is completed, the drain valve 19 is closed, and this warm water is again sent to the steam generation container 1 via the high-pressure pump 4 to cool the steam generation container 1. Further, the drain valve 19 is opened to feed hot water into the water supply tank 3. If the temperature increase of the water supply tank 3 is observed, the drain valve 21 of the water supply tank 3 is opened and replaced with low temperature water. For supplying water to the water supply tank 3, an automatic water level regulator or a ball tap valve of the water supply valve 20 is used.
(Weight reduction with hot water)
After continuous extraction with water vapor in each of the above conditions, discharge the liquid in the apparatus while cooling it, release the pressure to atmospheric pressure, take out the remaining okara together with the sample pot, wet weight and dry weight FIG. 2 shows the respective weight loss rates when calculated from the above.
Food waste after filling it into a high-temperature and high-pressure container and extracting active ingredients under the processing conditions is reduced in weight, and in tests it was reduced to about 40% before processing. It is possible to reduce the burden.
Okara is reduced to about 40% in 1 hour at processing temperatures of 180 ° C. and 200 ° C., and reaches the same weight loss in about 3 to 4 hours at 150 ° C.
Although there is a limit to the weight reduction of such organic substances, the weight reduction of 20% or more required by the Food Recycling Law is sufficiently achieved.

(Extraction of active ingredients with hot water)
FIG. 3 shows the result of extracting the active ingredient of okara using the apparatus of the present invention. The figure shows the main amino acids detected by high-temperature water treatment at 200 ° C. with treatment times of 1 hour and 4 hours, and also shows the case of treatment with water at room temperature. Thus, it is thought that decomposition | disassembly advances with the kind of amino acid when heating time becomes long, and the kind of amino acid extracted and its quantity change. Therefore, the amino acid to be extracted can be efficiently obtained by setting the optimum temperature and time.

(Weight reduction with water vapor)
FIG. 4 shows the reduction of okara by water vapor. First 100g throughput
When the test is conducted at a temperature of 160 ° C. or lower, the moisture content of water vapor is absorbed and the wet weight is increased. However, when it is dried, the weight is reduced by 10 to 50%. At 200 ° C., the weight loss is 30% even when wet, and the weight loss is close to 60% when dry. Further, when the treatment amount is increased to 400 g, the wet weight is reduced from 10% to 30% and the dry weight is reduced from 25% to 45% as the treatment temperature is increased from 120 ° C to 160 ° C. Yes. This indicates that there is an optimum relationship between the size of the apparatus and the processing amount.

(Analysis of active ingredients with water vapor)
Okara was placed in the sample pot 2 of this apparatus, and continuous extraction with water vapor was performed to perform component analysis.
The analysis sample shows the amount of the extract due to the change in water vapor temperature in FIG. The amount of the extract due to the change in extraction time is shown in FIG.
It can be seen that by extracting at 120 ° C. for 5 hours, only carnosine (amino acid) can be significantly extracted. It is also clear that aspartic acid can be extracted significantly more at 160 ° C. than at other temperature conditions.
Regarding other food wastes, it is considered that there is a characteristic in the extraction ratio depending on the processing temperature, and if an appropriate processing temperature is found, it is possible to efficiently extract active ingredients.

1 is a schematic diagram of an active ingredient extraction apparatus according to the present invention. Changes in remaining amount due to high temperature water treatment of Okara. Main amino acids extracted with hot water and water. Changes in weight loss rate due to processing temperature and processing amount of okara. Amounts of amino acids and organic acids generated by the processing temperature of okara. Amount of amino acid and organic acid produced by okara treatment time.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Steam generation container 2 Sample and sample pot 3 Water supply tank 4 High pressure pump 5 Liquid level gauge 6 Cooling pipe 7 Collection container 8 Heater (for evaporator)
9 Lid
10 Temperature sensor
11 Heater (for water supply)
12 Water level sensor
13 Water supply source
14 Collecting flow rate adjustment valve
15 Container cooling valve
16 Cooling water valve
17 Pressure gauge
18 Safety valve
19 Drain valve
20 Water supply valve
21 Water tank drain valve
22 Container water supply valve
23 Cleaning valve
24 Pressure regulating valve

Claims (6)

In a method for extracting active ingredients such as amino acids from food waste, the water level is detected by a water level sensor, water is supplied into a high-temperature and high-pressure container, and a special container with an open top is placed inside this container. Food waste is stored in a special container, and the high-temperature and high-pressure container is heated with a heater, steam of controlled temperature and pressure or high-temperature and high-pressure water is applied to the food waste in the special container, and the water vapor in the special container Or, take out and cool high-temperature high-pressure water, and supply water to the water level where food waste does not immerse until the target temperature is reached, and after reaching the target temperature, open the extraction valve while applying water vapor to the food waste Yes from or gradually food waste, characterized in that the discharge by applying a high-temperature high-pressure water to raise the water level and flows from the upper opening of the special container disposed in high-temperature high-pressure vessel food waste Component extraction method. In a method for reducing the weight of food waste, a water level sensor detects the water level, water is supplied into a high-temperature and high-pressure container, a special container with an open top is placed inside, and food is placed in this special container. It contains waste, heats the high-temperature and high-pressure container with a heater, applies steam at a controlled temperature and pressure to food waste in the special container, takes out the water vapor in the special container, and cools it. Reduces the weight of food waste by supplying water to a level where food waste does not soak until the temperature is reached, and opening the extraction valve while applying water vapor to the food waste after reaching the target temperature Method. In a device for extracting active ingredients such as amino acids from food waste, a special container containing food waste is opened in the high-temperature and high-pressure container that generates steam by adding water and heating. The high-temperature and high-pressure vessel is equipped with a water level sensor for detecting the water level and a water level sensor for detecting the water level. An extraction pipe is connected to the bottom of the special vessel and a cooling device and a collection flow rate are provided in the middle of the extraction pipe. A regulating valve and a pressure regulating valve are provided, and the extraction pipe has a collection container for storing a liquid containing an active ingredient at the tip, and is connected to a water supply pipe for supplying water to the high-temperature and high-pressure container. A device for extracting active ingredients from food waste. The apparatus for extracting an active ingredient from food waste according to claim 3, wherein a water supply pipe is connected to the water supply tank, and a heater for heating water flowing in the high pressure pump and the inside is provided in the middle of the water supply pipe. In a device for reducing the weight of food waste, a special container that contains food waste is placed in an open state in a high-temperature and high-pressure container that generates steam by adding water and heating it. The high-temperature and high-pressure vessel is equipped with a water level sensor for detecting the water level and a heater is connected. An extraction pipe is connected to the bottom of the special vessel, and a cooling device, a collection flow rate adjusting valve and a pressure are provided in the middle of the extraction pipe. A regulating valve is provided, and a tip of the extraction pipe has a collection container for storing a liquid containing an active ingredient, and is connected to a water supply pipe for supplying water to the high-temperature and high-pressure container. Weight reduction device for food waste. 6. The food waste weight reducing device according to claim 5, wherein a water supply pipe is connected to the water supply tank, and a heater for heating water flowing in the high pressure pump is provided in the middle of the water supply pipe.

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