JPS61275204A - Production of cockroach repellent - Google Patents

Abstract

PURPOSE:To obtain the titled repellent having suppressed odor of boric acid which is disliked by cockroach and effective to kill cockroach fed with said repellent, by adding boric acid to a just-steamed hot potato and mixing and drying the mixture, thereby covering the circumference of boric acid particle with potato particles. CONSTITUTION:Potato is steamed before or after skinning and is mashed while it is still hot. Boric acid is added to the potato during or before mashing to obtain a mixture of potato and boric acid. The mixture is dried to obtain the active component of the titled repellent. The mixture is preferably aged by leaving at 25-30 deg.C and 20-30% humidity for 10-12hr. The aged mixture is formed in the form of a rod, the aging is allowed to proceed in the couse of drying the surface of the rod and the product is crushed to granular form, heated and pressed in a mold and released from the mold to obtain the objective repellent.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing a cockroach repellent that kills cockroaches or weakens their activity when eaten by cockroaches.

(Prior Art) Conventionally, a cockroach repellent is formed into a disk shape by heating and pressurizing a mixture of purified starch and boric acid.

Boric acid in the cockroach repellent has the medicinal effect of killing cockroaches or weakening their activity, but it emits an odor that cockroaches dislike, that is, an odor that repels the cockroach repellent. The starch is mixed to reduce or eliminate this odor of boric acid. Boric acid does not cause a chemical reaction with starch,
therefore.

In order to suppress the emission of boric acid odor, it is necessary for the powder to surround the boric acid particles. However, in the conventional production method using purified starch, the starch and boric acid simply mix, and the odor of boric acid could hardly be suppressed or eliminated.

(Object of the Invention) Accordingly, an object of the present invention is to form a cockroach repellent so that it has almost no odor from boric acid, which is a component thereof.

(Structure of the Invention) The present invention basically provides for steaming a potato before or after removing the outer skin thereof, and adding steam to the potato before or during crushing the potato immediately after steaming. It is characterized by adding boric acid and mixing the potato and the boric acid.

The present invention is also characterized in that after mixing the potato and the boric acid, the mixture is aged.

Further, in the present invention, the aged mixture is shaped into a bar, the surface of the bar is dried, and the mixture is sliced into rings and then dried, or the mixture formed by mixing the potato and the boric acid is shaped into a bar and aged. The method is characterized by drying the surface of the rod-shaped mixture, cutting it into rings, and drying them.

Furthermore, the present invention is characterized in that the aged mixture is kneaded before it is shaped into a rod.

Furthermore, the present invention is characterized in that after drying the aged mixture, it is crushed into granules, then a large number of granules are placed in a mold, and this is heated and pressurized to form a mold.

(Operations and Effects of the Invention) According to the present invention, boric acid is added to mix the potato and the boric acid before or during the crushing of the potato which is in a high temperature state immediately after being steamed. As a result, a mixture in which boric acid particles are surrounded by crushed potato particles can be obtained, and this state is maintained even when the mixture is dried. Thereby, the odor of boric acid emitted from the mixture can be suppressed or eliminated.

Further, by aging a mixture of potatoes and boric acid to promote rotting of the potatoes that are a component of the mixture,
The mixture can be made to emit off-flavors that cockroaches like.

Furthermore, by forming the aged mixture into a rod shape and drying the surface thereof, the peripheral surface of the rod-shaped mixture is contracted and the inside thereof is kept in a non-contracted state. By cutting it into rings and drying it, the undried central part surrounded by the peripheral surface can be shrunk inward in the axial and radial directions. You can get a body. said protruding periphery
・Facilitates gulping.

Furthermore, by kneading the mixture that has been aged appropriately, the viscosity of the mixture, which was in a brittle state, can be increased. Increasing the viscosity increases the density of the mixture, which makes it easier to form the mixture into rods and cut the rod-shaped mixture, as well as to eliminate the defects on the periphery when cutting, that is, cutting into rings. is prevented from falling.

While the surface of the rod-shaped mixture is being dried, the mixture continues to ripen. Therefore, in these examples, ripening is performed twice, which is preferable in order to generate a smell that is more preferred by cockroaches.

(Embodiments) The features of the present invention will become clearer from the following description of the illustrated embodiments.

Referring to Figure 1, a large number of potatoes (for example, 100
Kg (not shown) is placed in a peeling machine 10 to peel off the skin.

The potatoes from which the outer skin has been peeled are then sent to a washing machine 12 where they are washed. In the washing machine.

A brush (not shown) is provided for removing the epidermis, buds, foreign matter, etc. remaining in the hollows of the potatoes.

The potatoes from which the outer skin has been removed in this way are sent to the steamer 16 by the conveyor 14, where they are sufficiently steamed (for about 7 minutes).

The outer skin of the potato may be removed immediately after it is steamed, and this can be done, for example, by using a steam peeler (not shown) manufactured by Paul Kunz of West Germany. According to this device, the potatoes are steamed by supplying steam into a pressure cooker containing the potatoes, and then the steam is removed from the pressure cooker, thereby creating a gap between the potato fruit and its epidermis. The epidermis is exfoliated using the volumetric expansion of the high-temperature, pressurized water that accumulates.

Next, the steamed potatoes are metered and fed using the conveyor 18! 20, and mixer 2 with the specified amount of potatoes.
Supply to 2. At this time, boric acid (not shown) is added into the mixer 22. The boric acid can be used, for example, at 45% in the final product.
For example, 18 kg of boric acid is added to 10 kg of potatoes.

The operation of the mixer 22 causes the steamed potatoes to be crushed and mixed with boric acid. It is desirable that both the potatoes and boric acid are mixed by the mixer 22 until the potatoes are pulverized and sticky. Further, boric acid may be added while the potatoes are being crushed.

In this mixing step, the boric acid particles are surrounded by numerous particles of mashed potatoes (so-called matshu potatoes). This makes it possible to suppress or completely eliminate the odor emitted by boric acid, which cockroaches dislike. However, the phenomenon in which the particles of potato surround the particles of boric acid occurs when the potatoes are at a high temperature (approximately 80 to 906 C) and does not occur when the potatoes are at a low temperature. The above phenomenon does not occur even if the potatoes are heated to a high temperature. Therefore, after steaming the potatoes, it is necessary to quickly put them into the mixer 22 and mix them.

The mixture thus mixed can be divided into predetermined amounts or not divided, and dried to form a product, which can be used as a cockroach repellent. The state in which the boric acid particles are surrounded by many potato particles does not change even if the mixture is dried. It has medicinal properties that can cause death or weaken the activity of cockroaches.

By the way, before drying the mixture of potatoes and boric acid to finish it into a product, it is preferable to age the mixture. Since the boric acid does not chemically react with potatoes and therefore with starch, aging the mixture is preferable. In the end,
It means that the rot of crushed potatoes will progress. The mixture can be aged, for example, by leaving the mixture in the atmosphere for a predetermined period of time.

The time is, for example, humidity 70-75% and temperature 25%.
Preferably, the aging time is about 9 hours under conditions of ~30°C, and 10-12 hours under conditions of humidity 20-30% and temperature 25-30''C. The time required for this can be shortened or extended by varying the humidity, temperature and time so that no mold forms in the mixture during ripening. By the way, that's because.

By ripening the mixture, the potato, which is a component thereof, rots, and the ripened mixture emits a rotten odor with a fishy smell. This rotten odor is also a smell that cockroaches like, that is, it attracts cockroaches. This odor almost disappears after drying of the mixture after aging. However, this odor is not strong enough to stimulate the human sense of smell, but it is strong enough to appeal to the sense of smell of a cockroach. That is, the odor is such that a person can detect it when, for example, a bag is filled with a large number of chip-shaped products described below and the bag is opened.

In this way, by subjecting the mixture to the aging process, it is possible to obtain a product in which the odor of boric acid, which is repellent to cockroaches, is removed, and which emits an odor that attracts cockroaches.

This product is obtained by drying the aged mixture, and the dried mixture is further crushed into granules, and a number of granules are placed in a metal mold (not shown) of a desired shape. A product having a desired shape can be obtained by heating and pressurizing these and then demolding them. Due to the presence of a small amount of moisture in the dried mixture, this moisture binds the crushed granules together during the heating and pressing process.

In addition, when the cockroach repellent is formed into a disc shape, if the peripheral edge protrudes like a concave lens, the cockroach repellent has a shape that has the peripheral edge, which serves as a clue for the cockroaches to bite into the cockroach repellent. The agent can be formed as follows.

First, the aged mixture is shaped into a rod.

Before forming into a rod shape, it is preferable that the aged mixture is fed into a mixer 26 via a lifter 24 and mixed again, as shown in FIG. 2. Although the hardness increases slightly due to the evaporation of water (approximately 20 to 30% of the total amount), the mixture is kneaded by the operation of the mixer 26, softened again, and degassed. The addition of this kneading increases the viscosity of the mixture (substantially the potato component) and increases the density of the mixture, thereby making it easier to form the mixture into a rod shape and also as described below. When the rod-shaped body is cut into rounds, it is possible to prevent chips from falling off on the circumferential surface.

The mixture, which has been remixed for about three minutes by the mixer 26, is conveyed to the divider 30 by the lifter 28. Here, relatively large chunks of the mixture are added to a predetermined weight (e.g. 300
g) is divided into parts and rounded into a sphere.
The balled mixture is then transferred to a molder 32 where it is formed into a rod. The mixture shaped into a rod has a length of about 300mm and a diameter of about 3mm, for example.
It is 011■.

By leaving the rod-shaped mixture thus obtained in the atmosphere, for example, it is possible to leave the inside in an undried state and dry only the surface of the rod. The conditions at this time are almost the same as those for the first aging by leaving, and the management to prevent mold from occurring is also the same. During surface drying, the bar mixture will be aged again.

By aging the food twice in this way, the putrid odor produced by the aging becomes more favorable to goblin.

Next, as shown in FIG. 3, the rod-shaped mixture with a dry surface is cut into rounds using a cutter device 34. Since the stickiness of the rod-shaped mixture is further strengthened by the remixing by the mixer 26, it has elasticity as a whole, and the thickness of the disk-shaped chips obtained by cutting into zero rounds is as follows: , about sll■.

Thereafter, a plurality of chips are arranged at intervals from each other by an arrangement machine 36, and then sent to a dryer 38 to be dried. As a result, the inside of the chip except for the pre-dried peripheral surface contracts in the radial direction and the thickness direction, and the cockroach repellent is shaped like a disk, that is, a concave lens, with a peripheral edge protruding in the thickness direction. is obtained. Note that the cockroach repellent as a product has a taste that makes a person feel vomiting, so it is useful for preventing accidental ingestion by infants, children, etc.

By the way, as mentioned above, by taking advantage of the fact that the mixture is ripened while the surface of the rod-shaped mixture is being dried, the mixture mixed by the mixer 22 is immediately formed into a rod shape, and the surface of the mixture is dried and It is also possible to proceed with ripening at the same time.

After completing these steps, as in the example described above, the rod-shaped mixture is cut into rounds, and the chips obtained by the rounds are dried to obtain a cockroach repellent.

[Brief explanation of the drawing]

Figure 1 is a process diagram from peeling potatoes to mixing steamed potatoes with boric acid in a mixer, Figure 2 is a process diagram from remixing the mixture to forming it into a rod shape, and Figure 3 is a process diagram of the mixture into a rod shape. It is a process diagram from cutting to drying. 10: Peeling machine, 12: Washing machine. 16: Steamer, 22, 267 mixer, 3
0: Divider, 32: Morgoux, 38: Dryer.

Claims (8)

[Claims] (1) Steaming the potato before or after removing the outer skin thereof, adding boric acid to the potato before or during crushing the potato immediately after steaming, and adding boric acid to the potato and the potato. A method for producing a cockroach repellent, the method comprising mixing potatoes with boric acid and then drying the mixture of potatoes and boric acid. (2) steaming the potatoes before or after removing their outer skin; adding boric acid to the potatoes before or during crushing the potatoes immediately after steaming; A method for producing a cockroach repellent comprising: mixing potatoes with boric acid; aging a mixture of potatoes and boric acid; and then drying the mixture. (3) The method for producing a cockroach repellent according to claim (2), wherein the boric acid content is about 45% by weight after drying the mixture. (4) The mixture is aged by being left for 10 to 12 hours at a temperature of 25 to 30°C and a humidity of 20 to 30%, according to claim (2). A method for producing a nogokiburi repellent. (5) steaming the potatoes before or after removing the outer skin; adding boric acid to the potatoes before or during crushing the potatoes immediately after steaming; ripening the mixture of the potato and the boric acid, forming the mixture into a rod shape, drying the surface of the rod-shaped mixture, and then cutting the rod-shaped mixture into rings. , and then drying the sliced mixture. (6) steaming the potato before or after removing the outer skin; adding boric acid to the potato before or during crushing the potato immediately after steaming; mixing with boric acid, aging the mixture of the potato and the boric acid, kneading the aged mixture, forming the kneaded mixture into a rod shape, and drying the surface of the rod-shaped mixture, A method for producing a cockroach repellent, the method comprising: thereafter cutting the rod-shaped mixture into rings; and then drying the sliced mixture. (7) Steaming the potato before or after removing the outer skin thereof, adding boric acid to the potato before or during crushing the potato immediately after steaming, and adding boric acid to the potato and the forming the mixture of potatoes and boric acid into a rod shape, aging the rod-shaped mixture while drying the surface of the rod-shaped mixture, and then cutting the rod-shaped mixture into rings. and then drying the sliced mixture. (8) Steaming the potato before or after removing the outer skin thereof, adding boric acid to the potato before or during crushing the potato immediately after steaming, and adding boric acid to the potato and the potato. mixing with boric acid, aging the mixture of the potatoes and the boric acid, drying the aged mixture and then crushing it into granules, then placing a large number of granular mixtures in a mold, A method for producing a cockroach repellent, which comprises heating and pressurizing the product and then demolding it.