Production method in which lactic acid fermentation solution mt (and lactic acid fermentation starter stmt) are subjected to fermentation, decomposition, and separation for extraction, using taro (underutilized resource: parent taro) as main raw material through lactic acid fermentation technology

Abstract

To provide a production method for a lactic acid fermentation solution for the production of polylactic acid, which is a bioplastic.SOLUTION: A production method for a lactic acid fermentation solution involves lactic acid fermentation using taro, particularly discarded parent taro, as the main raw material of the lactic acid fermentation starter.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a lactic acid fermentation solution MT (and a milk fat fermentation starter STMT) by lactic acid fermentation of taro (particularly parent taro, which is an unused resource) as the main raw material. [Background technology]

[0002] The main raw material for the lactic acid fermentation solution MT (and the lactic acid fermentation starter STMT) is taro. This is a lactic acid fermentation technology that focuses on the mechanism of lactic acid fermentation (anaerobic fermentation) of the parent taro, an unused (discarded) resource, and aims to establish a manufacturing method for it.

[0003] There is research being conducted into the efficient production of silage, a preserved feed for livestock. Silage is a preserved feed for raising livestock during the winter when there is no pasture, and is made by treating pasture with lactic acid bacteria to improve its shelf life. Pasture contains a small amount of monosaccharides that lactic acid bacteria can utilize, so lactic acid cannot be produced sufficiently. Therefore, an enzyme gene that breaks down plant polysaccharides was introduced into lactic acid bacteria, and the enzyme was expressed in large amounts, resulting in efficient production of lactic acid from plant polysaccharides. Another non-food example that has attracted attention is biodegradable "polylactic acid resin" made from lactic acid. Lactic acid is produced in large quantities using a strain of bacteria with good lactic acid production efficiency, and polylactic acid resin is made through a synthetic reaction and is already on the market. If lactic acid bacteria with improved lactic acid production efficiency can be created through the application of biotechnology, costs will decrease and consumption of cheap and easy-to-use biodegradable resins will increase, contributing to the conservation of the global environment.

[0004] The sticky texture of taro contains a nutrient called galactan, which is a type of dietary fiber that dissolves easily in water. Water-soluble dietary fiber is said to be effective in preventing overeating due to its adhesiveness, and it also helps prevent blood sugar levels from rising by slowing down the absorption of carbohydrates. Galactan also has the effect of regulating the intestinal environment, making it a recommended food for people who suffer from constipation. In addition to galactan, taro also contains a lot of dietary fiber called glucomannan, which is said to be the main component of konjac. Glucomannan, like galactan, is a type of water-soluble dietary fiber that is effective in lowering blood cholesterol and preventing blood sugar levels from rising. While potatoes and sweet potatoes, which are also tubers, contain a lot of insoluble dietary fiber that does not dissolve easily in water, taro is rare among tubers in that it contains a lot of soluble dietary fiber. The peculiar stickiness that occurs when taro is cooked comes from this water-soluble dietary fiber dissolving in water. Galactan is a general term for polysaccharides such as carrageenan that contain galactose as their main component. A general term for polysaccharides composed of galactose. They are widely distributed in plants and seaweed, but often exist as heteropolysaccharides bound to other sugars. Lupin seeds and apple pectic substances contain about 25% of D-galactans with (β1→4) bonds, which are bound as side chains of these pectic acids. D-galactans with a similar degree of polymerization are also found in the arabinogalactans found in coniferous wood. A polysaccharide consisting of many linked galactose units. It is named galactan by adding -am to the naming convention. Sugars can also be derivatives; for example, agar contains about 2% sulfated galactose. Pectic substances, which are the adhesive components of the middle layer of plant cell walls, are mainly composed of galacturonic acid, a uronic acid derivative of galactose, and can therefore be considered galactan derivatives. Some galactans contain L-type sugars instead of the usual D-type sugars.

[0005] [Patent Document 1] Patent application 2020-193044 [Patent Document 2] Patent application 2009-045069 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0006] Polylactic acid is a carbon-neutral synthetic resin and is biodegradable, making it environmentally friendly. Polylactic acid is one of the bioplastics that can be synthesized from materials of plant origin. When lactic acid bacteria are applied to glucose and sucrose, lactic acid is obtained through the fermentation process. The raw sugars are obtained in large quantities by treating starch obtained from potatoes, corn, etc. with enzymes (such as amylase), or by extracting them from sugar cane. However, corn, potatoes, sugar cane, and beets are also valuable as food, and therefore compete as raw materials for production, as well as with biofuels. Starch, which is a starchy raw material such as corn or potato, is exposed to water and heat treatment, and then goes through a process of saccharification by enzymes (such as amylase). This heat treatment is also a factor in the emission of CO2. Potato and corn starch is insoluble in water and difficult to digest, so it cannot be eaten raw. This type of raw starch, which is insoluble in water and difficult to digest, is called beta starch. Alpha starch is made by adding water and heat to it and turning it into a malt (the crystal structure of the starch loosens, becomes tense, and turns into a sticky paste). Mold is used to make koji. The enzyme amylase produced in the koji is used to convert it into sugar, and then yeast is used to ferment it (to make sake). In the West, starch is broken down using amylase produced in malt. This is how beer is made from barley and malt. Alcohol made using fermentation is called "brewed alcohol," and sake, beer, and grape wine are typical examples. On the other hand, distilled alcohol has a stronger alcohol content, which is simply made by steaming brewed alcohol. For example, shochu is made by distilling fermented alcohol from rice, barley, potatoes, etc. Distilled alcohol, also known as spirits, includes whiskey, shochu, vodka, tequila, gin, and rum, which are also used as bases for cocktails.

[0007] Depending on the raw material, it can be divided into two categories: "glucose raw materials" and "starchy raw materials." "Glucose raw materials" are raw materials that contain carbohydrates, especially glucose (glucose), such as fruits such as apples and grapes. They are fermented with yeast to produce alcoholic cider or grape wine. "Starchy raw materials" include grains such as rice, wheat, and corn, and tubers such as potatoes and sweet potatoes, and their main component is starch. Glucose raw material can be fermented without heating, but starch raw material starch needs to be heat treated. [Means for solving the problem]

[0008] The sticky texture of sweet potatoes comes from galactan, a general term for polysaccharides such as carrageenan that contain galactose as their main component. Galactan is a type of dietary fiber, a water-soluble dietary fiber that dissolves easily in water. This galactan (polysaccharide) is used as a sugar by lactic acid bacteria to produce lactic acid, in a method for producing a lactic acid fermentation solution. In particular, parent taro is an unused resource that is either filtered into the fields or discarded after the small potatoes (edible taro) are harvested. Based on the carbon-neutral concept, this is a processing method that does not require heat treatment and a production method that produces zero CO2 emissions through lactic acid fermentation (anaerobic fermentation) using a lactic acid fermentation solution produced by lactic acid bacteria from untapped taro waste, a parent resource. Furthermore, it is useful as a lactic acid fermentation starter for fish innards. Effect of the Invention

[0009] The present invention is based on the idea that parent taro is an unused resource that is either filtered into fields or discarded after the small potatoes (edible taro) are harvested, and that about 1 million tons of this is produced domestically every year. Depending on the raw materials, they can be divided into two categories: glucose raw materials and starchy raw materials. Glucose raw materials are raw materials that contain carbohydrates, especially glucose (glucose), such as fruits such as apples and grapes, and are fermented with yeast to produce alcoholic cider or grape wine. Starchy raw materials are grains such as rice, wheat, and corn, and tubers such as potatoes and sweet potatoes, and their main component is starch. For glucose raw materials, yeast metabolizes glucose (glucose) and ferments it to produce alcohol, whereas for starchy raw materials, the starch is heated, saccharified with the enzyme amylase, and then fermented to produce alcohol with yeast. Taro starch is a water-soluble dietary fiber that dissolves easily in water, and the technology development of the mechanism for producing a lactic acid fermentation solution from galactan (a general term for polysaccharides composed of galactose) and glucomannan through lactic acid fermentation by lactic acid bacteria has been established. Until now, it has been possible to use the parent taro, an unused resource, as a raw material for PLA resin (polylactic acid) by producing a lactic acid fermentation solution MT (lactic acid fermentation starter STMT) from the main components of galactan and glucomannan polysaccharides through lactic acid fermentation by lactic acid bacteria. In addition, it does not compete with food or biofuel raw materials. In addition, there is no need for heat treatment, so there is zero CO2 emission. It follows the concept of carbon neutrality. [Brief description of the drawings]

[0010] [Figure 1] 1 shows the results of lactic acid analysis regarding the lactic acid fermentation of the present invention. [Diagram 2] Mechanism of lactic acid fermentation solution production [Diagram 3] Analysis of lactic acid fermentation of parent taro [Figure 4] Illustration of lactic acid production [Diagram 5] Flow diagram of lactic acid fermentation [Figure 6] Lactic acid fermentation analysis results [Figure 7] Technology development flow for fish oil separation [Figure 8] Lactic acid fermentation solution MT (two bottles on the right) and lactic acid fermentation starter STMT DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS EXAMPLES

[0011] An embodiment of the present invention will be described below.

[0012] [Table 1]

[0013] Table 1 shows the yield of parent taro calculated from the taro shape and planting area. It is possible to calculate about 1 million tons of parent taro nationwide.

[0014] [Table 2]

[0015] Table 2 shows the current classification of glucose and starch raw materials. There are examples using potatoes and sweet potatoes.

[0016] Figure 2 shows the mechanism by which taro starch, a water-soluble dietary fiber that dissolves easily in water, such as galactan (a general term for polysaccharides composed of galactose) and glucomannan, is fermented by lactic acid bacteria to produce a lactic acid fermentation solution.

[0017] Figure 3 shows the analysis results of lactic acid fermentation of the parent taro. On July 26th, the analysis results were pH 3.90, lactic acid bacteria count 490 million, and general viable bacteria count 170,000, and on October 11th, the pH was 4.11, lactic acid bacteria count 73 million, and general viable bacteria count 103.

[0018] Figure 4 shows an image of the inhibition zone of lactic acid bacteria on taro carbohydrates and water-soluble dietary fiber (galactan, etc.), and the production of lactic acid.

[0019] Figure 5 is a flow diagram showing the lactic acid fermentation process of taro starch and water-soluble dietary fiber (galactan, etc.) by lactic acid bacteria, and then mixing it with fish innards for lactic acid fermentation.

[0020] Figure 6 shows the analysis results when a lactic acid fermentation starter was mixed with fish innards (flounder) and allowed to ferment with lactic acid. The processing date was May 3rd, and the analysis results on May 31st were pH 6.39, with more than 100,000 lactic acid bacteria and 3.15 million general viable bacteria. The analysis results on June 7th were pH 6.42, with 760 million lactic acid bacteria and 1 million general viable bacteria.

[0021] [Table 3]

[0022] Table 3 shows the area of ​​cultivated taro across the country. It is cultivated throughout the country, including in Chiba, Miyazaki, and Saitama prefectures.

[0023] Figure 7 shows the flow of the production method for lactic acid fermentation solution MT by collecting parent taro from the field, and the flow of the technology development for mixing fish innards (flounder) with lactic acid fermentation starter STMT for lactic acid fermentation and separating the fish oil.

[0024] FIG. 8 shows the lactic acid fermentation solution MT (two on the right) and the lactic acid fermentation starter STMT (three from the left).

Claims

1. This method for producing a lactic acid fermented solution uses taro as the main raw material for the lactic acid fermentation starter, particularly parent taro that is discarded, obtained by lactic acid fermentation technology.

2. A production method that utilizes lactic acid fermentation technology (anaerobic fermentation) using a fermentation vessel equipped with a check valve.

3. A production method in which lactic acid fermentation is homogenized by controlled stirring under anaerobic conditions in the early stages of fermentation.

4. This manufacturing method uses taro as the main ingredient and adds 1-2% of a starter concentrate containing selected lactic acid bacteria.

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