Method for producing a fermentation composition

Abstract

To provide a technique which enables vegetative food waste materials and rice and wheat having passed a predetermined shelf life to be utilized for a processed food.SOLUTION: The present invention relates to a production method of a fermented composition comprising: a sterilization step (S2) of sterilizing vegetative food waste materials or making them bacteriostatic; a grinding step (S3) of milling the food waste materials into a small particle diameter; and a fermentation step (S5) of using a microbial group including aspergillus. The present invention also relates to the fermented composition obtained in the production method. A steaming step as a preceding step of the fermentation step (S5) is unnecessary. Coffee grounds, cocoa bean husk, whiskey malt dregs, beer malt dregs, olive dregs, tea dregs, buckwheat husk, and bean skin as the food waste materials are upcycled such that an additional value is given to a discarding object rather than being returned to nature as incinerated ash, fertilizer, etc.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a fermentation composition obtained by fermenting food waste generated during food processing and a method for producing the same.

Background Art

[0002] The processing process for manufacturing food by processing raw materials such as agricultural products, marine products, and livestock products is widely carried out as a pre-stage for providing to food manufacturers and final consumers. In this processing process, "food waste" is often generated. Depending on the raw materials, this food waste is generated in large quantities, and there are many that have few uses.

[0003] Next, specific examples of the above food waste will be described. To provide coffee beverages, a coffee extract obtained by roasting coffee beans and pouring hot water is required. Before providing to food manufacturers or final consumers, when obtaining a coffee extract from coffee beans, coffee grounds (hereinafter referred to as "coffee sludge") are generated as food waste in the processing process.

[0004] Coffee sludge generated in the processing process (except for household use) is generally recognized as industrial waste. Although some of the coffee sludge is recycled as livestock feed, food residue fertilizer, deodorant, etc., there is still a significant amount that has to be incinerated. Coffee sludge contains a large amount of moisture contained in the manufacturing process of coffee extract. Therefore, it needs to be dried before incineration, requiring a large amount of fuel. As a result, it also takes a lot of processing time or processing cost. In addition, carbon dioxide (carbon dioxide gas), which is a greenhouse gas, is also emitted.

[0005] In addition to subjecting coffee sludge to negative treatment methods such as incineration and landfill, technologies for efficiently processing coffee sludge into livestock feed (for example, see Patent Document 1) and technologies for efficiently processing it into fertilizer (for example, see Patent Document 2) are also known. These can be said to be representative examples of positive treatment methods.

[0006] Since food waste is a natural material, it will eventually be decomposed by microorganisms. Focusing on this point, there are known technologies that use fermentation to decompose food waste, generating gas that can be used as fuel, which can then be recovered and utilized (see, for example, Patent Document 3). [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2010-142218 [Patent Document 2] Japanese Patent Publication No. 2016-59880 [Patent Document 3] Japanese Patent Publication No. 2016-77182 [Overview of the project] [Problems that the invention aims to solve]

[0008] As a technique to directly process food into ingredients that are consumed by humans to avoid generating food waste, a well-known example is the use of okara, the leftover pulp from soybean processing into tofu. However, there is far more food waste that is unpleasant in texture for modern people or unsuitable for digestion if not chewed thoroughly.

[0009] The technology disclosed in Patent Document 3 does not completely eliminate food waste and convert it into fuel gas; residue always remains. In other words, while it is possible to reduce the weight and volume of the food waste, the process of disposing of the residue remains.

[0010] Furthermore, the technologies described in Patent Documents 1 and 2 are limited to processing that indirectly results in food ingredients. In other words, the technology disclosed in Patent Document 1 is a technology that indirectly involves processing livestock into animal feed, which in turn involves processing livestock into meat. Patent Document 2 is a technology for harvesting vegetables and fruits, and is also a technology that indirectly involves food manufacturing.

[0011] The problem that this invention aims to solve is to provide a technology that allows processed products made from food waste to be directly used as food. [Means for solving the problem]

[0012] To solve the aforementioned problems, the present invention uses Nuruku to process food waste into food.

[0013] (First invention) The first invention relates to a fermented composition mainly composed of plant-based food waste, which is fermented in Nulk.

[0014] Here, "nuruku" refers to "koji made by kneading grains, mainly wheat, and allowing koji mold (Rhizopus mold) to naturally grow and mature it at an appropriate temperature," as described in Patent No. 6489373. Note that when written as "koji mold," it refers to the microorganism itself (koji or nuruku is what you get when koji mold, a microorganism, gathers on top of grain).

[0015] (Explanation of terms) "Plant-based food waste" refers to food waste generated when processing agricultural products into food, food that has deteriorated in taste due to the passage of time since processing and is nearing its expiration date, and agricultural products that could not be shipped to the general market because they did not meet specifications. Examples of "food waste generated when processing agricultural products into food" include coffee grounds, coffee bean silverskin, cocoa bean husks, whiskey malt grounds, beer malt grounds, olive dregs, other oilseed pulp (sesame, soybeans, rapeseed, etc.), tea leaves, buckwheat hulls, corn cobs, pineapple, apple, and cabbage cores, potato, onion, and pumpkin peels, root vegetable peels (radish, carrot, burdock), bean and legume peels (adzuki beans, almonds, etc.), and fruit peels (bananas, kiwis, grapes, pineapples, citrus fruits such as mandarins and lemons, apricots, peaches, figs, quince), etc., which are commonly referred to as food residues. Examples of "food products nearing their expiration date" include roasted coffee beans that are about to expire, and grains such as rice and wheat that can no longer be sold on the market because they have exceeded their prescribed storage period (Figure 2).

[0016] Generally, "food waste" includes not only the aforementioned "plant-based food waste" but also animal-based food waste (hide, internal organs, skeletons, etc.) generated during the processing of livestock or marine products. However, this invention does not include animal-based food waste. This is because there is currently little experience in obtaining useful fermentation compositions using koji with animal-based food waste as the main ingredient.

[0017] The "fermentation composition" in this invention differs depending on what "plant-based food waste" is selected as the main ingredient. For example, if coffee grounds are selected as the food waste, a chocolate-like food product can be obtained. The "main ingredient" does not have to be just one type; it can be a combination of multiple types. For example, a chocolate-like food can be obtained by using a combination of coffee grounds and the silver skin (thin outer layer) of coffee beans as the main ingredient.

[0018] (Variation of the first invention) The first invention may be formed as follows: The fermentation composition contains, in addition to the main ingredient, one or more auxiliary ingredients selected from the group consisting of wheat flour, wheat germ, soybeans, sesame, or rice flour. The main ingredient may occupy any mass percentage in the fermentation composition, as long as it is greater by mass percentage than the auxiliary ingredients.

[0019] The reason for including auxiliary materials is to dilute the distinctive characteristics of a product made solely from fermented plant-based food waste, or to add other characteristics. It can also sometimes shorten the fermentation time, as auxiliary materials often ferment faster than the main material alone.

[0020] It has been empirically established that wheat flour, wheat germ, soybeans, sesame seeds, or rice flour, which are examples of auxiliary ingredients, are compatible with koji (including nuruku). Since the auxiliary ingredients also need to be fermented, it is preferable that wheat germ, soybeans, and sesame seeds be in powder form. The "auxiliary materials" do not have to be of a single type; they can also be a combination of multiple types.

[0021] (Second invention) The second invention relates to a method for producing a fermentation composition. That is, the production method includes a sterilization step (S2) of sterilizing or bacteriostatic treating plant-based food waste materials, a grinding step (S3) of grinding the food waste materials to reduce the particle size, and a fermentation step (S5) using nuruk, and the sterilization step (S2) is a method for producing a fermentation composition that includes replenishing the water required for the fermentation step (S5) (see FIG. 1).

[0022] (Term Explanation) Examples of those used in the sterilization step include heating, ultraviolet rays, water with a bactericidal effect by electrolysis; sodium hypochlorite; alcohol, but ozone water is preferred. This is because ozone water has a small environmental impact even if it directly flows into sewage treatment facilities or the natural environment. By adopting ozone water, it is also possible to replenish the water required for the fermentation step. When using ozone water for the sterilization step, the concentration is 0.5 to 5 ppm by mass, preferably 1 to 4 ppm by mass. The temperature is 0 to 30 degrees Celsius, preferably 20 to 25 degrees Celsius.

[0023] The sterilization step varies depending on the amount of food waste materials and the capacity of the container in which the sterilization step is carried out, but a time when the completion of sterilization can be confirmed is required. In the case of ozone water, it is at least 1 minute or more and within 24 hours (until ozone is naturally decomposed), depending on the amount and type of food waste materials and the concentration of ozone water.

[0024] The grinding step is selected from wet or dry methods depending on the type of food waste materials. When the food waste materials contain a large amount of liquid (such as water or oil) or when moisture is included in the sterilization step, a wet method is adopted. This is because it is more reasonable to transfer to the grinding step without dehydrating the moisture. The purpose of performing the grinding step is to make the fermentation in the fermentation step smooth and to suppress the foreign body sensation when it enters a human's mouth when provided as a food product after going through the fermentation step.

[0025] (Variation 1 of the second invention) A filtration step (S6) may be included as a subsequent step to the fermentation step (S5). The purpose of the filtration step (S6) is to remove granular particles that are larger than a predetermined size even after going through the grinding step and the fermentation step, and to suppress the feeling of foreign matter when the fermented composition is consumed as food.

[0026] (Variation 2 of the second invention) A sterilization step (S7) may be included as a post-fermentation step (S5). The sterilization step (S7) is included because it is desirable to inactivate the fermentation enzymes and stop the activity of microorganisms when the fermentation composition produced by the manufacturing method according to the present invention is distributed.

[0027] The most common sterilization process (S7) is heat treatment. It is preferable to use the lowest sterilization temperature that results in an F value of 4. The sterilization method varies depending on the type of equipment used for sterilization, the heating method, and the type of main material. After sterilization, the fermentation composition is cooled and filled into designated containers to produce the product.

[0028] (Variation 3 of the second invention) In the second invention, the food waste material may include a fermented composition obtained through the fermentation process described above. For example, the present invention also includes a manufacturing method to obtain a fermented composition by going through a sterilization process (S2), a grinding process (S3), and a fermentation process (S5) again when the fermented composition obtained through the fermentation process is about to expire or is about to expire.

[0029] According to variation 3 of the second invention, a fermented composition that is likely to be discarded because it is about to expire or close to its best-before date can be processed and reused as a fermented composition. [Effects of the Invention]

[0030] According to the present invention, we have been able to provide a technology that allows processed products made from food waste to be directly used as food. [Brief explanation of the drawing]

[0031] [Figure 1] This shows a flowchart of the manufacturing procedure in an embodiment of the present invention. [Figure 2] This is a conceptual diagram showing the relationship between the food waste materials used in the present invention and the present invention itself. [Modes for carrying out the invention]

[0032] The fermentation composition and method for producing the same according to the present invention will be described with reference to Figures 1 and 2.

[0033] (Manufacturing of chocolate-like food products from coffee grounds) Coffee grounds will be chosen as the main plant-based food waste material. "Coffee grounds" refers to the ground coffee beans that remain after roasting, grinding, and extracting the coffee extract.

[0034] (Measurement of water content in food waste): S1 First, measure the water content of the food waste. This is necessary to determine the concentration and amount of disinfectant water to be used. The significance of measuring the moisture content is that, while a drying process is usually required to dry food waste, this invention eliminates the need for a drying process. This saves on fuel costs required for the thermal energy needed in the drying process, shortens the total manufacturing time, and also reduces the generation of carbon dioxide from the combustion of fuel.

[0035] The reason why a drying process is unnecessary is that it reduces the risk of spoilage due to sterilization in S2, which will be described later, and also reduces the amount of water added in steps S3 and S4, which will be described later.

[0036] (sterilization process):S2 The coffee grounds can be either dry or moist. In either case, it is desirable to disinfect them with ozonated water as a disinfecting solution. Note that ozonated water often does not reduce bacteria to a level that can be called "sterilization," so it is referred to as "disinfection." The ozonated water was prepared with a concentration of 1-4 ppm by mass, a temperature of 20-25 degrees Celsius, and a time of 60 minutes.

[0037] (Grinding process): S3 and S4 Prior to the grinding process, the moisture content is adjusted (often by increasing the water content). At the start of the grinding process, the water:main material ratio is approximately 4:1. As water evaporates during the grinding process, grinding is continued until the water:main material ratio reaches 1.5 to 1:1. The ratio of water to main material varies depending on the type of final fermentation composition. If the grinding is sufficient, proceed to the next step; if the grinding is insufficient, continue grinding. The process of determining whether the grinding is sufficient may be distinguished from the grinding process (S3) and designated as the grinding degree determination process (S4).

[0038] The level of grinding varies depending on the required quality of the final food product. For top-quality chocolate-like products, the average particle size is ground to 20 micrometers or less. For standard products, an average particle size of 50 micrometers or less is acceptable. The time required for the grinding process varies depending on the length of the fibers in the food waste. Longer fibers require more grinding time, while shorter fibers require a shorter grinding process.

[0039] (Fermentation process): S5 In the fermentation process, nuruku is used. Nuruku is koji made by kneading grains such as wheat, allowing koji mold (Rhizopus mold) to grow naturally, and then aging it at an appropriate temperature. Fermentation should be carried out at 0-60 degrees Celsius, preferably 30-35 degrees Celsius. The pH inside the fermentation vessel should ideally be 4.6 or lower, more preferably 4.1 or lower. A lower pH indicates that fermentation is progressing smoothly.

[0040] The appropriate fermentation time varies depending on the type of main ingredient, the degree of grinding, and the fermentation temperature. In most cases, a time of 8 to 170 hours is preferred, and more preferably in the range of 15 to 20 hours.

[0041] If the fermentation process does not involve using lukewarm water (i.e., if a koji or fungus other than lukewarm water is used), the final fermented composition will have a so-called "bitterness" or "astringency" that can be felt in the mouth. By using lukewarm water in the fermentation process, the "bitterness" and "astringency" are reduced from the final fermented composition.

[0042] In the production of conventional fermented foods using koji, koji will not form even if koji mold is inoculated unless a steaming process is carried out before the fermentation process. This is because the gelatinization (alpha-gelatinization) of starch consumed by koji mold does not occur without the steaming process, and therefore the koji mold cannot proliferate. However, lukewarm water has the characteristic that mold can proliferate even without the steaming process, so the steaming process can be omitted. Therefore, it is possible to reduce thermal energy by omitting the steaming process and eliminate the generation of carbon dioxide that is produced in the steaming process.

[0043] (Filtration process): S6 The filtration process removes granular material larger than a predetermined size from the fermentation composition.

[0044] (sterilization process):S7 For the sterilization process, the lowest temperature that could achieve a sterilization level of F-value 4 was used. In plate sterilizers (high-temperature instantaneous sterilizers), the temperature was set to 125 degrees Celsius or higher for 10 to 120 seconds, preferably 30 to 60 seconds. In the case of autoclave treatment, the process was carried out at 121 degrees Celsius for 4 minutes or more.

[0045] After sterilization, the fermented composition was cooled and filled into designated containers to produce the final product. Note that of the above-mentioned processes, all steps except the sterilization, grinding, and fermentation processes are optional. Depending on the type of main material, it may be beneficial to include these optional processes.

[0046] (Chocolate-like food as a fermentation composition) A drying process was performed in which the fermented composition after sterilization was dried by freezing and refrigeration to evaporate the moisture, and a kneading process was performed in which cocoa butter was mixed with the dried fermented composition and kneaded to solidify it, resulting in a chocolate-like food product as a fermented composition (solid substance).

[0047] Furthermore, a chocolate-like food product could also be obtained as a fermented composition (solid substance) by going through a drying process in which the fermented composition after sterilization is boiled down to evaporate the water, and a kneading process in which cocoa butter is mixed into the dried fermented composition and kneaded to solidify it. However, the aforementioned process of "drying by freezing and refrigeration" contributes more to the overall reduction of carbon dioxide emissions.

[0048] (Fermentation composition and final product) When a separately prepared coffee extract (a general-purpose coffee beverage) was added to the fermented composition after sterilization (a liquid substance that has not undergone a drying process), a beverage comparable to espresso was produced. Furthermore, when dairy products such as condensed milk or sweeteners were added to the fermented composition after sterilization (a liquid substance that has not undergone a drying process), a beverage with sweetness equivalent to a coffee dairy product containing dairy beverages was produced.

[0049] Even when roasted coffee beans nearing their expiration date were included as "food waste" in the aforementioned "coffee grounds," it was possible to obtain a fermented composition (solid substance) or liquid fermented composition (a beverage ingredient comparable to espresso, or a beverage ingredient equivalent to coffee dairy products with added sweeteners such as condensed milk) of almost the same quality as chocolate-like food by following the same manufacturing process as in the aforementioned embodiment.

[0050] (Effects of the fermentation process) When plant-based food waste is fermented without using lukewarm water, it often produces an unpleasant odor, which intensifies as decomposition progresses. However, fermentation compositions using lukewarm water have the effect of reducing or eliminating such unpleasant odors.

[0051] (In the case of whiskey malt residue and beer malt residue) When whiskey malt residue and beer malt residue are selected as the main material, whiskey distillation wastewater can be used to adjust the moisture content prior to the grinding process. If about half of the water added to adjust the moisture content is whiskey distillation wastewater, the pH will be less than 4 (sometimes 3 or less). In this case, the acidic sterilizing effect has the advantage of simplifying the disinfection process before the grinding process. There is also the advantage of effectively utilizing whiskey distillation wastewater that would otherwise have had to be disposed of through other treatments.

[0052] When whiskey malt residue and beer malt residue were selected as the main ingredients and subjected to the aforementioned process, dough ingredients for making cookies and crackers, as well as raw materials for non-alcoholic beer, were obtained. Furthermore, by including wheat flour as a secondary ingredient in the dough ingredients for making cookies and crackers, fermentation compositions of different qualities can be obtained.

[0053] (Supplementary information regarding auxiliary materials) While not limited to cases where whiskey malt residue or beer malt residue is the main ingredient, by selecting and including rice flour as a secondary ingredient, raw materials for manufacturing rice crackers and other rice-based snacks can be obtained. Multiple types of auxiliary ingredients can be selected. For example, if wheat flour and sesame powder are selected as auxiliary ingredients, sesame-flavored cookie dough ingredients can be produced.

[0054] (Classification based on the characteristics of food waste materials) When classifying plant-based food waste in relation to the processes described above, it can be broadly categorized based on the amount of oil and the amount of dietary fiber it contains.

[0055] (Food waste that is high in dietary fiber and contains a small amount of oil) For example, in addition to the aforementioned coffee grounds, other foods that are low in oil and high in dietary fiber include the silverskin (thin skin) of coffee beans, whiskey malt grounds, beer malt grounds, olive dregs, the residue of other oilseeds (sesame, soybeans, rapeseed, etc.), tea leaves, buckwheat hulls, potato peels, root vegetable peels (radish, carrot, burdock), and bean peels such as adzuki beans and almonds.

[0056] When whiskey malt residue and beer malt residue are used as the main ingredients, non-alcoholic fermented malt liquid and malt fermentation liquid rich in dietary fiber can be obtained as fermentation compositions. Furthermore, when olive lees are used as the main ingredient, a fermented smoothie liquid with an olive aroma can be obtained as a fermentation composition.

[0057] (Food waste containing high levels of both dietary fiber and oil) Typical examples of food waste that contains high levels of both dietary fiber and oil include cocoa bean husks and citrus peels. When cocoa bean husks are used as the main ingredient, a fermented composition can be obtained as a food for preventing tooth decay. This is because it has high antibacterial properties.

[0058] Furthermore, when cocoa bean husks were selected as the main material, and a portion of them were not subjected to the fermentation process, they could be used as ingredients for soap and candle manufacturing due to their high oil content.

[0059] (Food waste that is mostly dietary fiber and has little history of being consumed) When using food waste materials that are rich in dietary fiber but have little history of being consumed as they are (for example, corn cobs, taro and yacon peels, onion peels, banana peels, kiwi peels, pumpkin peels, pineapple peels and cores) as the main ingredient, the fermented composition according to the present invention can be obtained by adding edible auxiliary ingredients (for example, wheat germ, wheat flour, rice flour, etc.). Furthermore, many of the food waste materials listed here had long fibers, requiring a relatively long grinding time.

[0060] (Use as an auxiliary material, use through an auxiliary material) It is also possible to use powdered grains such as rice and wheat, which can no longer be sold on the market because they have exceeded their prescribed storage period, as a supplementary ingredient. Furthermore, the fermentation composition according to the present invention can also be obtained by combining food waste materials that have a high dietary fiber content and food waste materials that contain some oil (for example, olive lees) as the main ingredients and going through the aforementioned steps (S1 to S7).

[0061] (Selection of main ingredients and reduction of food waste) As mentioned above, by selecting food waste generated during the processing of agricultural products into food as the main material, it becomes possible to process food waste, which previously had no utility or economic value and incurred disposal costs, into food ingredients.

[0062] Furthermore, if food products nearing their expiration date (for example, roasted coffee beans that are about to expire) are selected as the main ingredient, foods that previously had little utility or economic value and required costs to be retrieved from stores or disposed of can now be processed into food ingredients. Similarly, if grains such as rice and wheat, or off-spec vegetables that have exceeded their designated storage period and can no longer be sold on the market are selected as the main or secondary ingredient, the necessary expenses (economic negatives) of disposal can be transformed into economic positives by converting them into food ingredients. At the same time, this also contributes to reducing food waste.

[0063] (Figure 2) Figure 2 illustrates the relationship between agricultural products and food waste materials related to the present invention. Agricultural products have traditionally been separated into edible and non-edible parts, with only the edible parts being used as food and the non-edible parts being discarded as food waste. However, when this separation process is carried out industrially, the non-edible parts amount to a considerable quantity, requiring disposal costs.

[0064] In the embodiments described above, plant-based food waste, which is the non-edible portion that incurs disposal costs, can be processed into a fermented composition by the process shown in Figure 1 (indicated as "SS" in Figure 2) and utilized as food. In other words, the low-value-added industry of disposing of food waste (a necessary expense in industries that separate edible and non-edible parts) can be transformed into a food processing industry with higher added value.

[0065] Furthermore, disposal costs were incurred when edible parts of agricultural products were nearing their expiration date or best-before date. In other words, the discarded edible parts were either incinerated, resulting in zero added value (or even negative added value when considering fuel costs for incineration), or processed into livestock feed or fertilizer, but these were products with low added value. However, according to the embodiments described above, even ingredients that are about to expire or are about to expire can be processed into a fermented composition via SS as a main or secondary ingredient and used as food. In other words, instead of returning food waste or food nearing its expiration date to nature as incinerated ash or fertilizer, it is possible to achieve upcycling that adds value to what would otherwise be discarded, and contribute to reducing so-called food loss.

[0066] As mentioned earlier, "upcycling" is a form of recycling that involves adding new value, such as design or ideas, to waste materials that would otherwise be discarded, thereby upgrading them into new products. The embodiments described above can be said to reduce carbon dioxide emissions by omitting the steaming process and instead using fermentation processes, while upgrading food waste and food nearing its expiration date into fermented compositions that are safe for human consumption.

[0067] Furthermore, even if the fermented composition is nearing its expiration date or best-before date, it can be processed again as a fermented composition via SS (Sulfurized Steel) as a main or secondary ingredient and used as a food product (as shown by the dotted line in Figure 2).

[0068] For example, if a chocolate-like food product, which is a fermented composition obtained through a fermentation process, is nearing its best-before or expiration date, the chocolate-like food product can be obtained again by going through the sterilization process (S2), grinding process (S3), and fermentation process (S5) again.

[0069] In addition to the chocolate-like food product which is a fermented composition obtained through the fermentation process, if the product is about to expire or close to its best-before date, the fermented composition can be obtained again by going through the sterilization process (S2), grinding process (S3), and fermentation process (S5) again. For example, dough ingredients used in the production of cookies and crackers primarily from whiskey malt residue and beer malt residue, as well as fermented smoothie liquids primarily from olive lees, can also be used to obtain fermented compositions again. [Industrial applicability]

[0070] The present invention has industrial applicability in the food processing industry, the processing industry for handling plant-based food waste, and the service industry for providing food, among others, which are involved in utilizing or providing plant-based food waste as processed food.

Claims

1. Plant-based food waste generated during the processing of agricultural products into food products, including coffee grounds, coffee bean silverskin, cocoa bean husks, whiskey malt residue, beer malt residue, olive husks, sesame, soybeans, oilseed residue including rapeseed, tea leaves, buckwheat hulls, roasted coffee beans nearing their expiration date, grains including rice and wheat that have exceeded their prescribed storage period, or corn cobs, pineapple cores, and apple cores. A sterilization process to sterilize or bacteriostatically sterilize a mixture primarily composed of cabbage cores, potato peels, onion peels, pumpkin peels, peels of root vegetables including radishes, carrots, and burdock, peels of legumes including adzuki beans and almonds, and fruit peels including bananas, kiwis, grapes, pineapples, apricots, peaches, figs, quince, and citrus fruits including mandarins and lemons, to which one or more auxiliary materials selected from the group consisting of wheat flour, wheat germ powder, soybean powder, sesame powder, or rice flour are added. A grinding process to reduce the particle size of the main material, This includes a fermentation process using Nuruk, A method for producing a fermented composition usable as food, wherein the sterilization step includes replenishing the water necessary for the fermentation step.

2. A method for producing a fermented composition according to claim 1, comprising a filtration step as a post-fermentation step.

3. A method for producing a fermented composition according to claim 1 or 2, comprising a sterilization step as a post-fermentation step.

4. A method for producing a fermented composition according to any one of claims 1 to 3, wherein the main material includes a fermented composition obtained through the fermentation process described above.

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