Production method for organic waste fermentation decomposition accelerating agent and production method for organic fertilizer

Abstract

To provide a production method for organic waste fermentation decomposition accelerating agent capable of realizing effective use of a processed product and realizing reduction of cost pertaining to processing, and a production method for organic fertilizer.SOLUTION: A production method for organic waste fermentation decomposition accelerating agent includes: kneading white koji mold into steamed rice which has been cooled to a predetermined temperature, subjecting the rice to fermentation processing for 45-48 hours to obtain malted rice (Koji); placing the Koji in hot water heated to 58-60°C to obtain amylase-treated liquid; adding and mixing yeast to the amylase-treated liquid; aerobically fermenting the mixture for 24-25 hours and mixing uniformly to obtain yeast bio liquid; and adding raw rice bran to the yeast bio liquid and fermenting the mixture for 48-72 hours. A production method for organic fertilizer includes adding the organic waste fermentation decomposition accelerating agent produced as above to organic waste and fermenting the mixture.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing an organic waste fermentation decomposition promoter and a method for producing an organic fertilizer, and more particularly to a method for producing an organic waste fermentation decomposition promoter for fermenting organic waste such as organic industrial waste and general food waste, and a method for producing an organic fertilizer from organic waste using the organic waste fermentation decomposition promoter. [Background technology]

[0002] Most organic industrial waste, such as food processing residues from food processing factories, and general organic waste, such as food waste from households, are incinerated. This includes not only organic waste, but a wide range of other waste in society, leading to environmental destruction, including air and environmental pollution, and calls for CO2 reduction. Addressing environmental issues such as global warming and climate change caused by CO2 is an urgent task, and various measures are being implemented to achieve a carbon-neutral, decarbonized society.

[0003] Conventional fermentation treatment of organic waste has mostly been through putrefaction, fermentation, and decomposition. When fertilizer produced by this method is spread on soil in an immature state, it is broken down by soil bacteria underground, producing harmful gases such as ammonia and hydrogen sulfide, which damage and wither the roots and leaves. On the other hand, when putrefaction, fermentation, and decomposition reaches full maturity, the material breaks down into ammonia and hydrogen sulfide, causing decay and a foul odor. For this reason, composting facilities install deodorizing equipment to suppress the odor, but it has not been possible to completely eliminate the odor.

[0004] For this reason, there have been proposed methods for producing a material for promoting the fermentation decomposition of organic matter (Patent Document 1), in which heated rice bran or wheat gluten and water are mixed with commercially available koji and mineral spring water and / or minerals containing mineral components, and the mixture is then autolyzed primarily with the enzymes in the koji to produce an enzymatic digestion liquid, to which yeast is added for fermentation, producing an acidic liquid containing alcohol, lactic acid bacteria, and organic acids; and there has also been proposed a method for treating organic food waste (Patent Document 2), in which lactic acid bacteria and / or sugars that serve as a growth substrate for lactic acid bacteria are added to organic food waste, and an intermediate processed product is obtained by subjecting the waste to lactic acid fermentation treatment.

[0005] The conventional methods shown in Patent Documents 1 and 2 use commercially available, expensive koji mold to obtain koji mold, which makes it costly to decompose food waste. Therefore, the present inventors have proposed a technology for producing inexpensive lactic acid fermentation decomposition active compositions and lactic acid fermentation compositions by producing koji mold using old rice, imported rice, and broken rice that are generally discarded (Patent Documents 3 and 4). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-201089 [Patent Document 2] Japanese Patent Application Laid-Open No. 2001-198553 [Patent Document 3] Patent No. 3993070 [Patent Document 4] Patent No. 4646952 Summary of the Invention [Problem to be solved by the invention]

[0007] In the methods for producing the lactic acid fermentation decomposition active composition and the lactic acid fermentation composition shown in Patent Documents 3 and 4, the produced compositions are also intended to be used as feed for livestock and pets, so it is necessary to remove germs and food poisoning bacteria.To achieve this, steamed rice bran is used, and sake lees (sake lees) are also used, which increases production costs and processing expenses.

[0008] Therefore, an object of the present invention is to provide a method for producing an organic waste fermentation decomposition promoter and a method for producing an organic fertilizer that can not only effectively utilize the treated material when treating organic waste such as organic industrial waste and general food waste, but also reduce the cost of treatment.

[0009] Furthermore, as mentioned above, environmental problems such as global warming and climate change are currently becoming more prevalent, and there is an urgent need for measures to reduce CO2 emissions from organic waste incineration and to achieve a carbon-neutral, decarbonized society. There is also a need for fermentation treatment technologies for organic waste that do not produce foul odors. Therefore, an object of the present invention is to provide a method for producing an organic waste fermentation decomposition promoter and a method for producing organic fertilizer that suppress the generation of foul odors and CO2 and are aimed at realizing a carbon-neutral, decarbonized society. [Means for solving the problem]

[0010] In order to achieve the above object, the present invention according to claim 1 provides a method for producing an organic waste fermentation decomposition accelerator, comprising steaming polished raw rice, and, once the steamed rice has cooled to a predetermined temperature, spraying a predetermined amount of white koji mold on the steamed rice and kneading it while maintaining the predetermined temperature, followed by fermentation for 45 to 48 hours to produce koji. A predetermined amount of the koji is then placed in a predetermined amount of hot water heated to 58 to 60°C, mixed, and saccharified for 2 to 3 hours to produce a saccharification enzyme liquid. Next, a predetermined amount of water is added to the saccharification enzyme liquid to produce a diluted saccharification enzyme liquid. When the diluted saccharification liquid reaches 30°C or below, yeast is added and mixed into the diluted saccharification enzyme liquid, and the diluted saccharification enzyme liquid is fermented aerobically for 24 to 25 hours, followed by uniform mixing to produce a yeast bio liquid. Raw rice bran is then added to the yeast bio liquid, and the resulting mixture is fermented for 48 to 72 hours while stirring at predetermined intervals.

[0011] In order to achieve the above object, the present invention provides a method for producing an organic waste fermentation and decomposition promoter as described in claim 1, characterized in that the raw material rice is either old rice, rejected rice, broken rice, bio-based rice, or non-edible rice, or contains any of these.

[0012] In order to achieve the above object, the present invention provides a method for producing an organic fertilizer using a fermentation decomposition promoter produced by the method for producing an organic waste fermentation decomposition promoter according to claim 1 or 2, which comprises: 3 The method is characterized in that 2 to 5 liters of the fermentation decomposition promoter per unit area is sprayed with 3 to 4 times the amount of water, the fermentation decomposition promoter is dispersed and mixed so that the moisture content of the organic waste sprayed with the fermentation decomposition promoter becomes 60 to 65%, and the organic waste with the adjusted moisture content is aerobically fermented in a fermentation tank while being stirred at predetermined intervals until the moisture content becomes 20 to 25%.

[0013] In order to achieve the above object, the present invention is a method for producing an organic fertilizer using an organic waste fermentation decomposition promoter as described in claim 3, characterized in that when the moisture content of the organic waste to which the fermentation decomposition promoter has been sprayed is adjusted to 60 to 65%, the organic fertilizer produced by the organic fertilizer production method is added as a return material. [Effects of the Invention]

[0014] The method for producing an organic waste fermentation decomposition promoter and the method for producing an organic fertilizer according to the present invention have the effect of reducing the cost of treating organic waste such as organic industrial waste and general food waste, and also enabling the effective use of the treated material.

[0015] Furthermore, the method for producing an organic waste fermentation decomposition promoter and the method for producing an organic fertilizer according to the present invention have the effect of suppressing the generation of odors and CO2, and providing technology toward the realization of a carbon-neutral, decarbonized society. [Brief explanation of the drawings]

[0016] [Figure 1] 1 is a flowchart of one embodiment of a method for producing an organic waste fermentation decomposition promoter according to the present invention. [Figure 2] 1 is a flowchart of one embodiment of a method for producing an organic fertilizer using an organic waste fermentation decomposition promoter according to the present invention. [Figure 3] 1 is a block diagram of one embodiment of a fertilizer production apparatus used in a method for producing organic fertilizer using an organic waste fermentation decomposition promoter according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0017] An embodiment of the method for producing an organic waste fermentation decomposition promoter and an organic fertilizer according to the present invention will be described in detail with reference to the drawings. Figure 1 is a flowchart of one embodiment of the method for producing an organic waste fermentation decomposition promoter according to the present invention.

[0018] First, a method for producing an organic waste fermentation decomposition promoter according to the present invention will be described. The raw material for producing an organic waste fermentation decomposition promoter (hereinafter simply referred to as "fermentation decomposition promoter") is rice. To produce the promoter inexpensively, it is preferable to use old rice, imported rice, broken rice, bio-rice, or non-edible rice, or a material containing any of these. Of course, other types of rice can be used, but using such rice as the raw material allows for inexpensive production of the fermentation decomposition promoter. Note that non-edible rice refers to rice that is not suitable for consumption, such as damaged rice, and bio-rice refers to rice that is not suitable for consumption and is used as a raw material for biomass plastics. Using such rice as the raw material can reduce costs. Note that these types of rice can be used alone or in combination, but the mixing ratio is not particularly limited. Of course, mixing these types of raw rice with regular edible rice does not pose a problem in producing the fermentation decomposition promoter.

[0019] The raw rice described above is polished to produce rice bran and white rice. The rice bran obtained during polishing is stored appropriately for use in subsequent processes. Meanwhile, the polished white rice is placed in a container, such as a plastic container, washed with water, and left to soak in water overnight to absorb sufficient moisture. Once the white rice has absorbed sufficient moisture, the water is drained and the rice is steamed in a steamer (Step S1). The steamed rice is then carried to the koji preparation table, spread out on the table, and lightly stirred to lower the temperature of the steamed rice to below 30°C.

[0020] Once the steamed rice temperature has dropped below 30°C, the rice is transferred to a fermentation chamber and koji mold is sprinkled on it to produce koji (step S2). The koji mold used can be white koji mold, such as white koji No. 1, which has strong enzymatic activity that promotes enzymatic decomposition. There are various types of koji mold, including yellow koji mold, black koji mold, and white koji mold. White koji mold is characterized by its acid production, which prevents the koji from being contaminated by other bacteria. Among these, white koji No. 1 has particularly strong saccharification properties, making it highly capable of producing sugar during the fermentation process. The white koji mold is sprinkled on the steamed rice at a rate of, for example, 0.01 to 0.05% by weight, preferably 0.02 to 0.04% by weight, and the mixture is thoroughly kneaded. The temperature of the fermentation chamber is set to 35 to 45°C. The steamed rice mixed with the white koji mold is then transferred to a koji preparation tray, where a water-soaked cloth is laid on top. A heaping pile of the steamed rice mixed with the white koji mold is placed on top of the cloth. Place a cloth soaked in water on top of the heaped mound of steamed rice mixed with koji mold to encase the rice.

[0021] The koji-mixed steamed rice, covered with a wet cloth, is fermented for 45-48 hours in a fermentation chamber maintained at 35-45°C to produce koji with strong enzyme activity. Approximately 24 hours after the start of fermentation, the cloth covering the koji-mixed steamed rice is removed, and an intermediate stirring is performed, kneading the rice to ensure the white koji is evenly distributed. The kneaded steamed rice is then flattened on the cloth and the cloth covering the rice is reapplied. The fermentation chamber temperature is maintained at 35-45°C, and fermentation continues for another 24 hours or so. After 45-48 hours have passed since the koji preparation, the koji-mixed steamed rice is kneaded again. This produces koji (white koji).

[0022] Next, the koji (white koji) produced in the above process is used to produce a fermentation decomposition promoter. First, the koji (white koji) is placed in hot water to produce a saccharification enzyme solution. In producing this saccharification enzyme solution, koji (white koji) equivalent to 20 to 40% of the amount of fermentation decomposition promoter planned to be produced is used. That is, when producing 20 liters of fermentation decomposition promoter, an amount equivalent to 20 to 40% of the planned production amount of 20 liters, for example, 6 liters of koji (white koji), which is 30% of 20 liters, is prepared in small portions (20 liters x 30% = 6 liters). For example, 6 liters of koji (white koji) is divided into portions using a measuring container from the koji (white koji) produced in the above process. Next, a separately prepared 45-liter plastic container is filled with 58-60°C water (approximately 10 liters), about half the volume of the fermentation decomposition accelerator that is planned to be produced, and 6 liters of koji (white koji) divided into portions is added to this water and stirred well to promote the koji's saccharification for 2-3 hours.

[0023] The enzymes in koji (white koji) include more than 50 types, such as amylase, glucoamylase, transglucosidase, acid protease, and acid carboxypeptidase, which act as oxidoreductases, transferases (transfer of atoms between compounds), hydrolases, elimination enzymes (removing reactive groups from compounds), isomerases (changing the structure of compounds), and synthetases (synthesizing compounds).Then, by carrying out the saccharification of koji (white koji) for 2 to 3 hours, the starch in the steamed rice is broken down, and a saccharifying enzyme solution containing glucose, lactic acid, etc. is produced (Step S3).

[0024] Next, yeast bioliquid (details will be described later) is produced from the saccharifying enzyme liquid. Specifically, 10 liters of the produced saccharifying enzyme liquid is placed in a plastic container, and an additional 10 liters of water is added. This brings the amount of water in the plastic container to 20 liters (making it a diluted saccharifying enzyme liquid), and its temperature drops to below 30°C.

[0025] Once the temperature of the diluted saccharifying enzyme solution has been confirmed to be below 30°C, yeast is added to the diluted saccharifying enzyme solution (Step S4). The yeast to be added is prepared by mixing koji and water in a 5:5 ratio, adding 0.01 to 0.05% by weight of the yeast to the mixture, and fermenting the mixture in a fermentation chamber at room temperature of 30°C for 24 hours to obtain a yeast solution. This yeast solution is then added at 0.05 to 0.20% by volume to the diluted saccharifying enzyme solution. For example, for a 20-liter saccharifying enzyme solution, 20 liters x 0.10% by volume = 0.2 liters is measured using a measuring vessel and added to the diluted saccharifying enzyme solution. After adding the yeast, the diluted saccharifying enzyme solution is thoroughly mixed, and the fermentation chamber is maintained at a high temperature of 35 to 45°C to allow fermentation. The liquid temperature remains between 30 and 35°C. The yeast to be added can be any of those disclosed in Patent Documents 3 and 4. Specifically, Saccharomyces cerevisiae and the like can be used, but are not limited to this.

[0026] After 24 to 25 hours from the start of fermentation, the fermented liquid will have increased in yeast and the steamed rice used to produce koji mold will have risen to the surface of the water. This is then thoroughly stirred to produce a yeast bioliquid (step S5).

[0027] Next, rice bran is added to the completed yeast bio liquid (step S6). The rice bran used is rice bran obtained when milling the raw rice, which includes old rice, non-edible rice, broken rice, bio rice, and non-edible rice. Of course, other types of rice bran can be used, but using rice bran from raw rice allows for inexpensive production of the fermentation decomposition accelerator. The amount of rice bran added is not particularly limited; for example, it is possible to add approximately the same amount of rice bran as the amount of yeast bio liquid. The rice bran is added raw. In Patent Documents 3 and 4, steamed and heat-sterilized rice bran is used, but in the present invention, the rice bran is used raw without heating. In Patent Documents 3 and 4, rice bran is heated to make it easier to decompose, but raw rice bran is used raw in the present invention because raw rice bran is richer in nutrients and improves fermentation by yeast. The nutrients contained in rice bran include, for example, various vitamins, protein, carbohydrates including sugars such as oligosaccharides, fatty acids, various amino acids, vegetable fiber, phosphoric acid, magnesium, iron, and also many sugars that yeast prefer.

[0028] Furthermore, in Patent Documents 3 and 4, sake lees are added in addition to rice bran to achieve a sterilizing effect, but sake lees are not used in the present invention. In the present invention, white koji mold is used as the koji mold, and the acid produced by the white koji mold eliminates undesirable bacteria contained in the koji, preventing contamination. After adding the rice bran, the mixture is stirred thoroughly. This fermentation process is carried out for 48 to 72 hours, but the rice bran begins to rise approximately 30 minutes after the start of fermentation, so stirring is required. Stirring is carried out every 30 minutes for approximately the first 3 hours after the start of fermentation. The rice bran gradually becomes integrated into the yeast bio liquid, and the time it takes for the rice bran to rise increases. As the rice bran becomes integrated into the yeast bio liquid, the gas generated by fermentation begins to rise in bubbles. Once this state is reached, stirring is carried out every hour. Note that the fermentation process using this yeast bio liquid is aerobic, uncovered.

[0029] The yeast bioliquid containing rice bran is left in the same state until the next day, as gases generated by fermentation begin to erupt from various sources by evening. On the second day, the mixture is stirred at hourly intervals. Between the evening of the second day and the third day, fermentation settles down, and the fermentation decomposition promoter is completed (Step S7). While Patent Documents 3 and 4 describe anaerobic fermentation using yeast by adding sake lees (alcohol) and closing the fermentation tank with a lid, the present invention differs in that aerobic fermentation is performed without adding sake lees (alcohol). The fermentation decomposition promoter produced by this process is a strongly acidic liquid with a pH of 3 to 3.5 containing various enzymes. Because of the aerobic fermentation, lactic acid bacteria also grow, resulting in a thick, mucus-like liquid containing citric acid and lactic acid.

[0030] Next, an embodiment of a method for producing an organic fertilizer using the fermentation decomposition promoter produced as described above will be described. First, the method for producing organic fertilizer in the present invention aims to recycle organic industrial waste by fermenting the raw organic industrial waste using the above-mentioned fermentation decomposition promoter to produce fully matured fertilizer. The raw organic industrial waste includes a wide variety of waste materials, such as food residues discarded from food factories, expired food materials, and food waste discarded from ordinary households, as well as feed waste and livestock manure. Food residues discarded from food factories include, for example, soybean pomace from tofu manufacturing factories, malt residue from beer factories, oil pomace from oil refineries, expired food from bread factories, and other waste materials such as meat, fish, vegetable, and fruit. 1 m of these raw organic waste materials is then fermented to produce a fully matured fertilizer. 3 2 to 5 liters, preferably 3 liters, of the fermentation decomposition promoter are used per unit volume. The fermentation decomposition promoter is diluted with water before use. In actual use, the fermentation decomposition promoter is used as a stock solution, and 3 to 4 times the amount of water is added to 1 volume of this stock solution.

[0031] [Organic fertilizer manufacturing machinery and organic waste treatment process] Here, an overview of a fertilizer manufacturing machine used to manufacture organic fertilizer will be described. Figure 3 is a block diagram of one embodiment of a fertilizer manufacturing apparatus used in a method for manufacturing organic fertilizer using an organic waste fermentation decomposition promoter according to the present invention. The fertilizer manufacturing machine 10 includes a receiving hopper 11 for receiving organic waste as raw material, a return hopper 12 for receiving the finished fertilizer as a moisture adjusting agent, a pretreatment machine 15 for adding the fermentation decomposition promoter to the organic waste and stirring the mixture, and conveyors 13 and 14 for transporting the raw material discharged from the receiving hopper 11 and the return hopper 12 to the pretreatment machine 15. The pretreatment machine 15 includes a feeding hopper 15a for feeding the raw material, a biaxial screw 15c disposed below the feeding hopper 15a, and a rotary cutter 15d disposed on the outlet side where the raw material is transported by the biaxial screw conveyor 15c. The feeding hopper 15a is also equipped with a spray nozzle 15b for spraying an aqueous solution of the fermentation decomposition promoter, which is prepared by diluting the fermentation decomposition promoter with water.

[0032] A biaxial screw conveyor (not shown) is located below the receiving hopper 11. Organic waste is loaded into the receiving hopper 11 by a shovel loader, and the loaded organic waste is transported to the pre-treatment machine 15 by conveyors 13 and 14 (step S11). A return hopper 12 is located next to the receiving hopper 11, and a biaxial screw conveyor (not shown) is also located below the return hopper 12. Finished fertilizer is loaded into the return hopper 12 by a shovel loader as needed. The finished fertilizer is used as the return material to adjust the moisture content of the newly processed organic waste. Since no finished fertilizer exists for the first treatment, for example, chicken manure with a low moisture content or well-dried cow manure can be used. The finished fertilizer discharged from the return hopper 12 is transported to the pre-treatment machine 15 by belt conveyors 13 and 14 (step S12).

[0033] A pre-treatment machine 15 is disposed at the destination of the belt conveyors 13 and 14, and organic waste or a mixture of organic waste and optionally added returning material (hereinafter, both will be referred to as the "fermentation treatment raw material") is fed into a feed hopper 15a of the pre-treatment machine 15. A spray nozzle 15b is provided near the feed hopper 15a, so that an appropriate amount of an aqueous solution of a fermentation decomposition promoter is sprayed toward the fermentation treatment raw material (step S13). A biaxial screw conveyor 15c is disposed in the pre-treatment machine 15, and the feed is provided with three separate outlets (not shown), each equipped with a rotary cutter 15d. As a result, the fermentation treatment raw material is agitated while being transported by the biaxial screw conveyor 15c, and is further compressed at the three outlets and crushed by the rotary cutter 15d before being discharged. In this way, the fermentation treatment raw material is mixed with the fermentation decomposition promoter mixed and dispersed, and is then extruded from the outlet under pressure, whereby the moisture in the fermentation treatment raw material and the fermentation decomposition promoter are appropriately mixed and dispersed (step S14). Note that the receiving hopper 11, return hopper 12, and pre-processing machine 15 are controlled by inverter control, and the fermentation treatment raw material is adjusted to a moisture content of 60 to 65% when discharged from pre-processing machine 15.

[0034] The fermentation treatment raw material discharged from the pretreatment device 15 is transported to the fermentation tank 16 by a conveyor (not shown). The fermentation tank 16 is a concrete tank, and multiple fermentation tanks 16 can be installed side by side. An aeration pipe (not shown) is installed at the bottom of the fermentation tank 16, and air is blown in for three hours in the morning and evening, causing the fermentation treatment raw material to undergo aerobic fermentation (step S15). The fermentation treatment raw material placed in the fermentation tank 16 may also be stirred, for example, once a day, with a mobile rotary mixer to promote aerobic fermentation. The fermentation treatment raw material transported to the fermentation tank 16 undergoes enzymatic decomposition by a fermentation decomposition promoter within 12 to 24 hours, after which the baton is passed to lactic acid fermentation.

[0035] The lactic acid bacteria raise the fermentation temperature to a maximum of 75°C over 3 to 4 days, after which the temperature gradually drops, and by around the 10th day of fermentation, white mold and actinomycetes begin to appear. After about 20 days of fermentation, the temperature of the fermented raw materials also drops, and the moisture content drops to 20 to 25%, completing the organic fertilizer. The completed organic fertilizer is a fully ripened organic fertilizer in a loose, runny state (step S16).

[0036] Hereinafter, specific examples of a method for producing a fermentation decomposition promoter and a method for producing an organic fertilizer using the fermentation decomposition promoter produced by the method will be described. [Example of a method for producing an organic waste fermentation decomposition promoter] First, 30 kg of raw rice, consisting of immature brown rice and undersized brown rice, was used. The raw rice was polished, and the resulting white rice was lightly washed, soaked overnight, drained, and steamed. The resulting rice bran was used raw in a subsequent process. The steamed white rice was divided into three 10 kg portions, each spread on a panel placed on the mashing table in the fermentation chamber to lower the temperature. Once the temperature reached 30-35°C, the steamed rice was turned over. Once the steamed rice temperature was confirmed to be below 30°C, 3.5 g of white koji No. 1 was sprinkled on each portion and thoroughly mixed until homogenous. The koji-mixed steamed rice was then transferred to a mound on a damp cloth on the mashing table in the fermentation chamber, and covered with a damp cloth. The room temperature in the fermentation room was kept at 35-45°C, and after 24 hours, the piles of steamed rice mixed with the three koji molds were thoroughly kneaded, spread evenly on the preparation table, covered with a wet cloth, and left to ferment for another 24 hours.

[0037] After 48 hours of fermentation of 30 kg of koji-mixed steamed rice, the resulting koji (white koji) had a total volume of 54 liters. The koji (white koji) was divided into nine 45-liter plastic containers, each containing 6 liters. 10 liters of 60°C hot water was added and thoroughly stirred. The nine plastic containers were then placed in a fermentation chamber for two hours to promote saccharification, resulting in a saccharification enzyme solution. Another 10 liters of room-temperature water was added to each of the resulting saccharification enzyme solution. This resulted in a diluted saccharification enzyme solution, whose temperature reached 24–26°C. 0.2 liters of yeast solution was then added to each of the nine diluted saccharification enzyme solutions, which were thoroughly stirred and fermented for 24 hours in a fermentation chamber maintained at room temperature (35–45°C). After 24 hours of fermentation, the koji rice floated to the surface of the water, which was then thoroughly stirred to obtain a yeast bio-liquid. The yeast liquid used was prepared by mixing koji and water in a ratio of 5:5, adding yeast in an amount of approximately 0.02% by weight of the total amount, and fermenting for 24 hours in a fermentation chamber at room temperature of 30°C.

[0038] To each of the resulting yeast bioliquids, 20 liters of raw rice bran was added. This raw rice bran included rice bran obtained from milling broken rice. Any shortfall was procured separately from a rice mill. The temperature in the fermentation chamber was maintained at 35-45°C, and aerobic fermentation was carried out for 3 hours with stirring every 30 minutes. Then, stirring was continued every hour for 12 hours. After 12 hours of aerobic fermentation, the rice bran floated to the surface, and cracks appeared near the center of the bran. When this crack was stirred, gas erupted from within the liquid, spreading bubbles across the entire surface. Aerobic fermentation was then continued for another 12 hours with stirring every hour, yielding a fermentation decomposition accelerator.

[0039] [Example of organic fertilizer manufacturing method] An example of a method for producing an organic fertilizer using the fermentation decomposition promoter obtained in the example of the method for producing an organic waste fermentation decomposition promoter described above will be described below. The organic waste to be treated consisted of vegetable trimmings, sorting residues, processing residues, and fish processing residues discharged from food factories. 500 kg of these were mixed with 500 kg of cow manure to form a pre-treated fermentation material. For pre-treatment, the food processing residues and cow manure were mixed using a shovel loader and then dumped into the receiving hopper 11 of the fertilizer production machine 10. The moisture content of the mixture of food processing residues and cow manure at this stage was approximately 85%. Since a moisture content of approximately 60-65% is preferable for the fermentation treatment material, 700 kg of organic fertilizer with a moisture content of approximately 25%, which was prepared separately as a moisture adjuster, was dumped into the return hopper 12.

[0040] On the other hand, three times the amount of water (3 liters) was added to 1 liter of the fermentation decomposition accelerator obtained in the above example, and the mixture was stirred well. The mixture was then poured into a supply tank (not shown), and the fermentation treatment raw material conveyed by the belt conveyors 12 and 13 was mixed with the water in an amount of 1 m. 3 Fifteen liters of diluted fermentation decomposition accelerator per 100 ml of water was sprayed from the spray nozzle 15b. The pH of the fermentation decomposition accelerator diluted with water used for spraying was approximately 5.0, and the moisture content of the fermentation treatment material after spraying was approximately 62%. The fermentation treatment material sprayed with the fermentation decomposition accelerator was discharged in a uniformly mixed state by the biaxial screw conveyor 15c and rotary cutter 15d. This was then transferred to a concrete fermentation tank 16, where it was stirred once a day and fermented for 20 days. Air was supplied to the fermentation treatment material in the fermentation tank via an aeration blower for 2-3 hours each morning and evening. From around the third day, the temperature of the fermentation treatment material rose, reaching a maximum of approximately 75°C. After 20 days, the temperature of the fermentation treatment material had dropped to approximately 20°C, yielding an organic fertilizer.

[0041] The resulting organic fertilizer was provided to vegetable farmers who used it to cultivate vegetables such as cucumbers, eggplants, snow peas, okra, tomatoes, potatoes, carrots, and leeks.The farmers reported that all of the vegetables grew well, the tomatoes were sweet, and the other vegetables were not bitter and were very tasty. The resulting organic fertilizer was also provided to fruit growers who used it to cultivate figs, which resulted in an overall harvest of large, abundant fruits. In addition, when it was used to cultivate pears, it was evaluated as a bountiful harvest, with large, very sweet pears being harvested.

[0042] As described above, it was confirmed that the organic fertilizer produced using the organic waste fermentation and decomposition promoter according to the present invention is useful for cultivating agricultural crops. [Explanation of symbols]

[0043] 10 Fertilizer manufacturing machinery 11 Receiving hopper 12 Return hopper 13 Conveyor Belt 14 Conveyor Belt 15 Pre-treatment machine 15a Feeding hopper 15b spray nozzle 15c Two-axis screw conveyor 15d rotary cutter 16 Fermentation tank

Claims

1. The polished rice is steamed, Once the steamed rice has cooled to a specified temperature, a specified amount of white koji mold is sprinkled on it, and the rice is kneaded while maintaining the specified temperature. The rice is then fermented for 45 to 48 hours to produce koji. A predetermined amount of the koji is mixed in a predetermined amount of hot water heated to 58 to 60°C, and saccharified for 2 to 3 hours to obtain a saccharifying enzyme solution. Next, a predetermined amount of water is added to the saccharifying enzyme solution to prepare a diluted saccharifying enzyme solution, and when the temperature of the diluted saccharifying enzyme solution reaches 30°C or lower, yeast is added to and mixed with the diluted saccharifying enzyme solution, and the mixture is aerobically fermented for 24 to 25 hours, and then uniformly mixed to prepare a yeast bioliquid. Raw rice bran was further added to the yeast bioliquid and fermented for 48 to 72 hours while stirring at regular intervals.

1. A method for producing an agent for promoting the fermentation and decomposition of organic waste, comprising:

2. 2. The method for producing an organic waste fermentation decomposition promoter according to claim 1, The raw rice includes any one of old rice, foreign rice, broken rice, bio rice, and non-food rice, or any of them; 1. A method for producing an agent for promoting the fermentation and decomposition of organic waste, comprising:

3. A method for producing an organic fertilizer using a fermentation decomposition promoter produced by the method for producing an organic waste fermentation decomposition promoter according to claim 1 or 2, 1m of organic waste such as food waste and food processing residue ３ 2 to 5 liters of the fermentation decomposition accelerator is sprayed onto the soil with 3 to 4 times the amount of water added thereto, Dispersing and mixing the organic waste onto which the fermentation decomposition accelerator has been sprayed so that the moisture content of the organic waste is 60 to 65%; The organic waste with adjusted moisture content is aerobically fermented in a fermentation tank while being stirred at predetermined intervals until the moisture content reaches 20 to 25%. A method for producing organic fertilizer using an organic waste fermentation decomposition promoter, characterized in that

4. 4. A method for producing an organic fertilizer using the organic waste fermentation decomposition promoter according to claim 3, When adjusting the moisture content of the organic waste sprayed with the fermentation decomposition promoter to 60 to 65%, the organic fertilizer produced by the organic fertilizer production method is added as a return material. A method for producing organic fertilizer using an organic waste fermentation decomposition promoter, characterized in that

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