JP3784802B2 - Deodorant manufacturing method - Google Patents

Description

The present invention relates to a method for producing a deodorant capable of reducing the odor caused by, for example, human or animal excrement, garbage, body odor of pets or livestock, and preventing deterioration of the environment. is there.

  As such a deodorant, for example, Patent Document 1 below discloses a liquid deodorant containing a filtrate of a culture solution containing a deodorant component-producing microorganism as an active ingredient. And as said microorganisms, at least 1 sort (s) chosen from the group which consists of Bacillus genus, Enterobacter genus, Streptococcus genus, Alkaligenes genus, and Klebsiella genus is mentioned.

  Patent Document 2 below discloses a deodorant water dispersion composed of a deodorant component, a binder resin and an aqueous medium, wherein the deodorant component is composed of zinc oxide and a weak alkaline substance. In addition, it is described that an alkaline earth metal oxide or hydroxide is used as the weak alkaline substance.

On the other hand, in the production of processed meat products such as ham, a process called salting is always included, in which raw meat is immersed in a salting solution containing salt. After this salting step, smoke, drying and heating are performed. The final product is manufactured by appropriately combining processes such as packaging. About the waste liquid generated in this salting process, there has been no effective utilization method so far, and the waste water has been treated.
Japanese Patent Laid-Open No. 7-75665 Japanese Patent Publication No. 5-10950

  However, conventional deodorizers such as those described above cannot effectively deodorize strong odors such as animal excrement, food waste, and body odors of pets and livestock.

Accordingly, an object of the present invention is to provide a method for producing a deodorant capable of effectively deodorizing intense odors such as animal excrement, food waste, body odors of pets and livestock.

In order to achieve the above object, the method for producing a deodorant according to the present invention includes a nutrient solution containing an organic acid, a calcium salt, a magnesium salt, and an iron salt in a lactic acid-fermented salted solution for processing meat or its waste solution. Ingredients are replenished and re-fermented to obtain a fermentation broth adjusted to pH 5 or lower .

According to the above method for producing a deodorant, it is possible to effectively utilize the waste liquid of the salted liquid for processing livestock meat, and to supplement and re-ferment the nutritional components including organic acid, calcium salt, magnesium salt, and iron salt. As a result, a deodorant having a higher deodorizing effect and durability can be obtained.

In the method for producing a deodorant according to the present invention, the fermentation solution contains 1 to 30% by mass of calcium salt, 0.3 to 30% by mass of magnesium salt, and 0.00005 to 1% by mass of iron salt. preferable. Thereby, a good deodorizing effect can be obtained.

Moreover, in the manufacturing method of the deodorizer of this invention, it is preferable that the said fermentation liquid further contains a boric acid, manganese salt, zinc salt, copper salt, and molybdate. Thereby, the deodorizing effect can be further enhanced.

In the method for producing a deodorant according to the present invention, the lactic acid-fermented livestock processing salted solution or its waste liquid is preferably lactic acid-fermented by a microorganism belonging to Lactobacillus sakei. .

As described above, according to the method for producing a deodorant of the present invention , it is possible to effectively use the waste liquid of the salted liquid for processing livestock meat, and the nutrition containing organic acid, calcium salt, magnesium salt, and iron salt By supplementing and refermenting the components, a deodorant having a higher deodorizing effect and a longer lasting effect can be obtained.

First, the deodorant of the reference example will be described. The deodorant of this reference example contains an organic acid, a calcium salt, a magnesium salt, and an iron salt, and an aqueous solution adjusted to pH 5.5 or less as an active ingredient.

  As the organic acid, organic acids having 5 or less carbon atoms such as acetic acid, citric acid and malic acid are preferably used, and acetic acid is particularly preferably used. Brewed vinegar can also be used as the organic acid. Two or more of these organic acids may be used in combination. The amount of organic acid added is set so that the pH of the deodorant is 5.5 or less. For example, when 90% acetic acid is used, it is preferable to add 6 to 50% by mass in the deodorant.

  As the mineral component, at least a calcium salt, a magnesium salt, and an iron salt are contained. In addition, boric acid, a manganese salt, a zinc salt, a copper salt, and a molybdate may be included.

  As the calcium salt, for example, calcium carbonate, calcium hydroxide, calcium chloride, calcium nitrate, and calcium phosphate are preferably used. In practice, eggshell calcium, shell calcium, and the like, which are raw materials rich in calcium salts, may be used. I can do it. The addition amount of the calcium salt is preferably 1 to 30% by mass, more preferably 1 to 6% by mass in the deodorant. If the amount of calcium salt added is less than the above, the deodorizing effect is inferior, and if it is more than the above, fermentation of microorganisms or the like is inhibited, which is not preferable.

  As the magnesium salt, for example, magnesium chloride, magnesium carbonate, magnesium sulfate, and magnesium hydroxide are preferably used. Practically, a bittern that is a raw material rich in magnesium salt can be used. The addition amount of the magnesium salt is preferably 0.3 to 30% by mass, more preferably 0.3 to 1.5% by mass in the deodorant. If the addition amount of the magnesium salt is less than the above, the deodorizing effect is inferior.

  As the iron salt, for example, ferric chloride, ferrous chloride, and iron sulfate are preferably used. The addition amount of the iron salt is preferably 0.00005 to 1% by mass, more preferably 0.00005 to 0.1% by mass in the deodorant. If the amount of iron salt added is less than the above, the deodorizing effect is inferior.

  Boric acid is preferably added to enhance the deodorizing effect, and the amount added is preferably 0.00005 to 0.1% by mass in the deodorant. When the amount of boric acid added is less than the above, the effect of improving the deodorizing effect is poor, and when it is more than the above, fermentation of microorganisms and the like are inhibited, which is not preferable.

  As the manganese salt, for example, manganese sulfate and manganese chloride are preferably used. Manganese salt is preferably added to enhance the deodorizing effect, and the addition amount is preferably 0.00005 to 1% by mass, and 0.00005 to 0.1% by mass. Is more preferable. If the addition amount of the manganese salt is less than the above, the effect of improving the deodorizing effect is poor, and if it is more than the above, the fermentation of microorganisms and the like are inhibited.

  As the zinc salt, for example, zinc sulfate, zinc chloride, and zinc nitrate are preferably used. The zinc salt is preferably added to enhance the deodorizing effect, and the amount added is preferably 0.00005 to 1% by mass in the deodorant, 0.1 mass% is more preferable. When the amount of zinc salt added is less than the above, the effect of improving the deodorizing effect is poor, and when it is more than the above, fermentation of microorganisms or the like is inhibited, which is not preferable.

  As the copper salt, for example, copper sulfate and copper chloride are preferably used. The copper salt is preferably added in order to enhance the deodorizing effect, and the addition amount is preferably 0.00005 to 1% by mass in the deodorant, 0.1 mass% is more preferable. If the addition amount of the copper salt is less than the above, the effect of improving the deodorizing effect is poor, and if it is more than the above, the fermentation of microorganisms and the like are inhibited.

  As the molybdate, for example, sodium molybdate is preferably used. Molybdate is preferably added to enhance the deodorizing effect, and the amount added is preferably 0.00005 to 0.1% by mass in the deodorant. When the amount of molybdate added is less than the above, the effect of improving the deodorizing effect is poor, and when it is more than the above, fermentation of microorganisms or the like is inhibited, which is not preferable.

  Although the salt concentration in a deodorizer is not specifically limited, It is preferable to set it as 6-36 mass%. However, at the time of actual use, the deodorant stock solution can be diluted to about 1 to 2000 times, preferably about 1 to 100 times.

  Note that the deodorant of the present invention may be dried and powdered. In this case, it is preferable that about 10 to 30% by mass of a powdered base material such as zeolite is added to and mixed with the deodorant and dried. It is preferable to use the deodorant dry powdered by dissolving in water at the time of use.

Table 1 below shows a preferable blending example of the deodorant of the reference example .

Next, the deodorant of this invention is demonstrated. In the present invention, the processed meat for salt immersion liquid in or effluent was lactic acid fermentation as a starting material. First, how to make a lactic acid-fermented salted solution for processing livestock meat will be described.

  FIG. 1 is a schematic process diagram showing an example of a method for producing ham by a wet salting method.

  In this ham manufacturing method, first, a wet-cured solution used for wet-curing is prepared in the wet-cured solution adjusting step S10, and the wet-cured raw meat is immersed in the wet-cured solution step S11. Thereafter, as a post-process, the final product ham is manufactured through a salt concentration adjusting process S12, a drying process S13, a smoke process S14, a heat sterilization process S15, and a packaging process S16. Hereinafter, the above steps will be described in more detail.

  The wet salting solution adjustment step S10 is a step of adjusting the wet salting solution used for wet salting. As the wet salted solution, a salted solution containing at least salt and lactic acid bacteria, and preferably not containing nitric acid, nitrous acid, or a salt thereof is preferably used. As described above, by using a salted solution that does not contain nitric acid, nitrous acid, or a salt thereof, the production of nitrosamines can be prevented, so that highly safe ham can be produced.

  In addition to the above nitric acid, nitrous acid or salts thereof, preservation of coloring aids such as ascorbic acid, binders such as phosphates, binding aids such as proteins, casein and starch, sorbic acid and the like It is preferable not to contain additives such as coloring agents and coloring agents. This makes it possible to manufacture so-called additive-free ham.

  The salt is preferably added so that the salt concentration is 4 to 15% by mass, and more preferably 5 to 10% by mass with respect to the total amount of the salted solution. If the salt concentration is less than 4% by mass, it is not preferable because spoilage bacteria such as Gram-negative bacilli in the salting solution after salting are likely to grow, and if it exceeds 15% by mass, the growth of lactic acid bacteria is suppressed after salting.

  Moreover, although sodium chloride may be sufficient as salt, it is preferable to contain minerals, such as magnesium, as a bittern component. The content is preferably 3 to 20% by mass as a bittern component.

  Next, lactic acid bacteria added as a starter to the salted solution will be described. Although it does not specifically limit as lactic acid bacteria, It is preferable to use the Lactobacillus salmoni (Lactobacillus sakei) which can grow at a salt concentration of 2.5 mass% or more and temperature of 5 degrees C or less. Lactobacillus salmon is a type of Lactobacillus that is a gram-positive bacillus that ferments sugar and mainly produces lactic acid, and is isolated from meat products and fermented foods.

  As such Lactobacillus salmon, for example, Lactobacillus sakei ATCC15521, Lactobacillus sakei-M32, etc. can be used, and in particular, Lactobacillus sakei-M32 is used. Is preferred.

  Lactobacillus salmon-M32 has been separated by the present inventors from a salted solution for producing ham products. This strain has various mycological properties as shown in Table 2 below, and is deposited under the deposit number FERM P-18912 at the Patent Organism Depositary (FERM) of the National Institute of Advanced Industrial Science and Technology.

  For culturing the lactic acid bacteria, for example, an ATP medium (trade name: DIFCO 265510) or a GYP medium having a medium composition as shown in Tables 3 and 4 below can be used. Moreover, the said lactic acid bacteria are facultative anaerobic bacteria, As a culture | cultivation method, stationary culture or a carbon dioxide substitution culture is preferable, and as culture conditions, 15 to 24 hours are preferable at 25 degreeC.

The number of lactic acid bacteria in the salted solution at the time of inoculation with lactic acid bacteria is 1 × 10 ⁴ cells / ml or more, preferably 1 × 10 ⁵ cells / ml or more. Less than 1 × 10 ⁴ cells / ml is not preferable because suppression of spoilage bacteria and the like is insufficient. It is preferable that the lactic acid bacteria used as the starter are cultured in advance so as to be 1 × 10 ⁷ cells / ml or more, preferably 1 × 10 ⁸ cells / ml or more, and this is added so as to have the above concentration.

  Thus, by adding lactic acid bacteria as a starter, even the above-mentioned salted solution containing no nitric acid, nitrous acid, or salt thereof does not impair the quality such as flavor and texture of the manufactured ham, Preservation can be improved by suppressing the growth of microorganisms such as spoilage bacteria.

  Furthermore, in addition to the above-mentioned salt and lactic acid bacteria, seasonings such as sugars, soy sauce, mirin, and spices may be added to the salted solution. Examples of the saccharide include sugar, glucose, and oligosaccharide. The addition amount of the saccharide is preferably 0.5 to 10% by mass, more preferably 1 to 4% by mass with respect to the entire salted solution. Moreover, it is preferable that it is the range of 7-5.5 as pH of salting liquid.

  Next, the wet salting step S11 will be described. The wet salting step S11 is a step of immersing the raw meat for wet salting in the above-mentioned salted solution and obtaining a salted residual solution therefrom.

  The wet salting conditions may be selected as appropriate under the conventional wet salting conditions, but the immersion temperature is preferably 1 to 5 ° C, more preferably 1.5 to 3 ° C. The salting time is preferably 14 to 30 days.

In addition, the salting residual liquid after this wet salting process S11 may be discarded as it is, and may be reused. In the case of reuse, the number of lactic acid bacteria in the salted residue is preferably 10 ⁶ cells / ml or more and is predominantly stable and stable. Moreover, it is better that there is little decrease in pH, preferably pH 4.8 or higher, more preferably pH 5.2 or higher.

  Next, after the salted raw meat, as a subsequent step, excess salt is removed by the salt concentration adjusting step S12, the salt concentration is made uniform, and the moisture is adjusted by the drying step S13, and then the smoking step S14, The final product is obtained through the heat sterilization step S15 and the packaging step S16.

  In the salt concentration adjusting step S12, the salt concentration is adjusted by immersing the salted meat mass in water after the wet salting step S11. This removes excess salt and equalizes the salt concentration.

  The drying step S13 is performed in order to stabilize the microbial flora and lower the pH, and to reduce the water activity and increase the storage stability. As drying conditions, a temperature of 45 to 75 ° C. is preferable, and the time is preferably 30 to 120 minutes. As the drying device, a known dryer can be used.

  The smoke process S14 is performed to improve the meat color, meat quality, flavor and the like after salting, and to reduce the water activity and increase the storage stability as described above. As the smoke conditions, a temperature of 45 to 85 ° C. is preferable, and the time is preferably 20 to 120 minutes. A known fully automatic smoker can be used as the smoker.

  The heat sterilization step S15 is a step performed to improve the meat color and flavor while killing spoilage bacteria and the like to improve storage stability. As a heating method, various methods such as boiling and steam can be used. The heating conditions are appropriately set for each type of product in accordance with the Food Sanitation Law. For example, in the case of the heated meat product described above, a method of heating at 63 ° C. for 30 minutes at the center temperature of the meat, or a heating condition having the same or higher efficacy may be used.

  Finally, the final product ham is manufactured through the packaging step S16. This packaging process can be selected from various known packaging means and is not particularly limited. Moreover, in this embodiment, although it is what is called post-heating packaging which performs packaging process S16 after heat sterilization process S15, after performing packaging process S16 previously, also as what is called post-packaging heating which performs heat sterilization process. Good.

  Of the above steps, the salt concentration adjusting step S12, the drying step S13, and the smoking step S14 may or may not be performed appropriately according to the type of ham product.

  Ham products to which the above production method can be applied include roast beef, etc. classified as a specific heated meat product under the Food Sanitation Act, in addition to the usual Bonless ham, loin ham, press ham, etc., which are classified as a heated meat product under the Food Sanitation Act. Is mentioned. The storage conditions for these manufactured ham products are appropriately set for each type of product in accordance with the Food Sanitation Law.

In the method for producing the deodorant of the present invention, the lactic acid-fermented salted liquid used for processing meat such as ham products or the waste liquid thereof, an organic acid, a calcium salt, a magnesium salt, supplemented with nutrients and a iron salt, to obtain a fermentation solution adjusted to pH5 below in re-fermentation.

Here, as the organic acid, those used in the deodorizer of the above-mentioned reference example are preferably used, and the addition amount thereof has a pH of 6.0 or less, preferably 5.5 to 5.0 at the initial stage of fermentation. The pH at the end of fermentation is adjusted to 5 or less, preferably 5.0 to 4.0.

Moreover, what adjusted the mineral component used for the deodorizer of the said reference example so that it may become the same mixture ratio also as the mineral component containing a calcium salt, a magnesium salt, and an iron salt is used. And at the time of re-fermentation, the said mineral component is added so that it may preferably become 1.3-8.0 mass% in a salted liquid or its waste liquid.

  In addition, when re-fermenting the salted liquid or the waste liquid thereof, other nutrient sources necessary for fermentation may be added. Examples of such nutrient sources include arabinose, ribose, glucose, mannose, fructose, galactose, Sugars such as shoecloth, trehalose, melbiose, esculin, salicin, amygdalin, gluconate, yeast extract, meat extract, peptone, etc. can be raised, but in practice, molasses and waste molasses containing these nutrients It may be used. When molasses is used, it is preferably added to the salted liquid or its waste liquid so as to be 0.1 to 12% by mass.

  In addition, when the salted liquid or the waste liquid thereof is filtered through a filter medium having a pore size of 0.2 to 10 μm, for example, to remove the solid content, it is preferable to add lactic acid bacteria again during re-fermentation. Although it does not specifically limit as lactic acid bacteria added at the time of re-fermentation, For example, Lactobacillus sakei, for example, Lactobacillus sakei ATCC15521, Lactobacillus sakei-M32, FERM P-18912) is preferably used.

  The re-fermentation can be performed in the range of 0 to 40 ° C., preferably at room temperature, and the pH at the end of fermentation is 5 or less, preferably 5.0 to 4.0. The titrated acidity of the fermentation finished liquid is suitably 2% to 15%, more preferably 5% to 10%. Further, the solid content concentration (Brix) is preferably 6% to 15%, and more preferably 6% to 12%.

Then, the thus obtained fermentation broth, for example by filtration through a filter medium 0.2~10μm pore size, excluding the solid content of the lactic acid and the like.

The deodorant thus obtained can be used after being diluted to about 1 to 2000 times, preferably about 1 to 100 times. Moreover, it is good also as a product which dried and pulverized similarly to the deodorizer of the said reference example . It is preferable to use the deodorant dry powdered by dissolving in water at the time of use.

This deodorant is, for example, human or animal excrement, food waste, body odor of pets or livestock, complex odors involving sulfur compounds such as ammonia, nitrogen compounds such as compost or compost, sulfur compounds such as hydrogen sulfide, and microorganisms. It can be suitably used to reduce the odor caused by Moreover, the deodorizing effect is exhibited by adding an aqueous solution diluted as described above to the odor generation source as described above by means of, for example, spraying, coating, or pouring. be able to.

  What is necessary is just to determine suitably the dosage required in order to acquire a deodorizing effect according to the use and the quantity of the generation source of an odor. A preferable dose for each use can be determined with reference to, for example, test examples described later.

The deodorant obtained by the production method of the present invention is an active ingredient obtained by re-fermentation by adding an organic acid and an inorganic salt to a lactic acid-fermented salted solution for processing meat or its waste solution. Therefore, both are safe for the human body and can be used with confidence in any application.

  Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples.

< Reference example >
An organic acid mineral aqueous solution having an optimal composition shown in Table 1 was prepared to obtain a deodorant of Reference Example . This deodorant was pH 5 and the salt concentration was 7% by mass.

<Example>
Hams were manufactured according to the process shown in FIG.

First, a salting solution used for wet salting is prepared at a blending ratio shown in Table 5, and Lactobacillus sakei-M32 (Lactobacillus sakei-M32, deposit number FERM P-18912) is 1 million as a lactic acid bacterium. It added so that it might become (1 * 10 < ⁶ >) piece / ml, and the salting liquid for wet salting was obtained.

Next, 30 raw meats for wet salting, 51 kg in total (pig loin meat, each with a weight of 1.7 kg, surface area of 1200 cm ² ) are immersed in the salted liquid for wet salting. A moist salting step at 21 ° C. for 21 days was performed. The amount of the above-mentioned salted solution was 80% by mass with respect to the raw meat. In addition, pH of the salting residual liquid at the time of completion | finish of said wet salting process was 5.6, and salt concentration was 4.8%.

  Hereinafter, the ham was manufactured by sequentially performing the drying, smoke, and heat sterilization steps in the manner described above. To the filtrate obtained by filtering the salted residue liquid (salted waste liquid) obtained above with a filter medium having a pore size of 0.2 to 10 μm, the molasses, mineral components, and lactic acid bacteria starter have the composition shown in Table 6 below. It was added and re-fermented at room temperature for 14 days.

  As a mineral component, the inorganic salt composition mix | blended so that it might become the ratio shown by the composition of the optimal mixing | blending of the said Table 1 was used. The Lactobacillus salmon-M32 pre-fermentation culture solution was used as the lactic acid bacteria starter.

The deodorizer of the present invention was obtained by filtering the fermented liquor obtained by re-fermenting in this way through a filter medium having a pore diameter of 0.2 to 10 μm to remove solids such as lactic acid bacteria. The composition of this deodorant is shown in Table 7 below.

<Test Example 1 (Effect Confirmation Test of Deodorant of Reference Example )>
(1) Ammonia deodorization effect confirmation test The raw gas was adjusted so that the ammonia concentration was about 1000 ppm, and this ammonia concentration was measured using a detector tube type gas meter (trade name “GV-100”, manufactured by Gastec Corporation). And was transferred to two 20 L polyester packs (for removal performance test and blank test). For the removal performance test, the deodorant stock solution produced in the Reference Example was sprayed 10 times, then left standing indoors (23 ° C.), and after 60 minutes, the ammonia concentration in the bag was measured. The spray amount of the 10-spray of the deodorant liquid stock solution of the reference example was 13.38 g. The blank test bag was not sprayed with the deodorant stock solution of Reference Example , and was left in the room (23 ° C.), and the ammonia concentration was measured after 60 minutes. The results are shown in Table 8 below.

From the results in Table 8, the deodorization rate and deodorization amount of the deodorizer of Reference Example with respect to ammonia were calculated as follows.
Deodorization rate ((concentration before addition−concentration after addition) ÷ concentration before addition × 100): 96.25%

(2) Hydrogen sulfide deodorization effect test The raw gas was adjusted so that the concentration of hydrogen sulfide was about 5 ppm, and this hydrogen sulfide concentration was measured using a detector tube type gas meter (trade name “GV-100”, Gastec Corporation). Product) and transferred to two 20 L polyester packs (for removal performance test and blank test). For the removal performance test, the deodorant stock solution produced in the Reference Example was sprayed 10 times, then left standing indoors (23 ° C.), and the hydrogen sulfide concentration in the bag was measured after 60 minutes. The spray amount of the 10-spray of the deodorant liquid stock solution of the reference example was 13.38 g. The blank test bag was not sprayed with the deodorant stock solution of Reference Example, and was left in the room (23 ° C.), and the hydrogen sulfide concentration was measured after 60 minutes. The results are shown in Table 9 below.

From the results in Table 8, the deodorization rate and deodorization amount of the deodorizer of Reference Example with respect to hydrogen sulfide were calculated as follows.
Deodorant rate ((concentration before addition-concentration after addition) ÷ concentration before addition x 100): 95%

<Test Example 2 (Effect Confirmation Test of Deodorant of Examples )>
(1) Ammonia deodorization effect confirmation test The raw gas was adjusted so that the ammonia concentration was about 1000 ppm, and this ammonia concentration was measured using a detector tube type gas meter (trade name “GV-100”, manufactured by Gastec Corporation). And was transferred to four 20 L polyester packs (three for removal performance test and one for blank test). For the three removal performance tests, the deodorant stock solution produced in the example was sprayed twice, five times and ten times, and then allowed to stand indoors (23 ° C.). The ammonia concentration was measured. The amount of sprays of the deodorizing liquid stock solution of the example that was sprayed twice, five times, and ten times was 2.68 g, 6.69 g, and 13.38 g, respectively. One blank test bag was not sprayed with the deodorant stock solution of the example , but was allowed to stand indoors (23 ° C.), and the ammonia concentration was measured after 60 minutes. The results are shown in Table 10 below.

From the results shown in Table 10, the deodorization rate and deodorization amount of the deodorizers of Examples for ammonia were calculated as follows.
Deodorization rate ((concentration before addition-concentration after addition) ÷ concentration before addition × 100): 99.6% (in the case of two sprays—2.68 g)

(2) Hydrogen sulfide deodorization effect test The raw gas is adjusted so that the concentration of hydrogen sulfide is about 100 ppm, and the hydrogen sulfide concentration is measured with a gas chromatograph (FPD method) by SHIMAZU GC-14A FPD, column β-ODPN, carrier Measurement was performed using gas N ₂ , temperature conditions INJ 20 ° C., OVEN 30 ° C., DET 170 ° C., and transferred to two 10 L polyester bags (for removal performance test and blank test). For the removal performance test, the deodorant stock solution produced in the example was sprayed five times, then left standing indoors (23 ° C.), and the hydrogen sulfide concentration in the bag was measured after 60 minutes. The spray amount of the 5-fold spray of the deodorant liquid stock solution of the example was 6.69 g. The blank test bag was not sprayed with the second deodorant stock solution, but was allowed to stand indoors (23 ° C.), and hydrogen sulfide was measured after 60 minutes. The results are shown in Table 11 below.

From the results in Table 11, the deodorization rate and deodorization amount of the deodorizers of Examples for hydrogen sulfide were calculated as follows.
・ Deodorization rate (concentration before addition-concentration after addition) ÷ concentration before addition × 100): 100% (5 sprays−6.69 g)

(3) Deodorization test of dog excrement Preparation of sample gas: 20 g of dog excrement was dissolved in 20 ml of the deodorant stock solution of the example to make a removal performance test section, and similarly, 20 g of dog excrement was dissolved in 20 ml of pure water. As a control, the sample was placed in a 40 L polystyrene bag and allowed to stand at room temperature (23 ° C.) for 72 hours. After 72 hours, gas was collected from these bags using an odor sampling pump (trade name “Flex Pump DC1-NA”, manufactured by Omi Odo Air Service Co., Ltd.), and filled in the odor sampling bag. And about the gas in each odor sampling back | bag of a test zone and a target zone, the analysis using the detector tube type gas measuring device (brand name "GV-100", Gastec Co., Ltd. product) was performed. The results are shown in Table 12.

  In addition, collect raw gas from dog feces prepared for sampling sample odor, dilute it 30 times with odorless air, and use this as a sample. In the removal performance test zone or the control zone, do you feel the same odor as the sample? Were evaluated by pair test. Prior to the sensory evaluation, when the control gas was diluted 30-fold and the sample gas were compared with the panel, it was confirmed that everyone felt the same odor as the sample. The removal performance test section was used without diluting the removal performance raw gas. In the control group, the control gas was diluted 300 times with odorless air. As a result, there were 16 panelists who felt the same odor as the sample in the control group, and 5 panel panels that felt in the removal performance test zone. There was a significant difference in odor intensity. Therefore, in the removal performance test section, the effect of deodorizing and suppressing the odor of dog excrement to 1/300 or less even after 72 hours was observed.

(4) Deodorization of chicken dung odor Preparation of sample gas: Dissolve 20 g of chicken dung in 20 ml of the deodorant stock solution of the example to make a removal performance test group, and similarly control a sample in which 20 g of dog dung was dissolved in 20 ml of pure water. As a section, it was placed in a 40 L polystyrene bag and allowed to stand at room temperature (23 ° C.) for 72 hours. After 72 hours, gas was collected from these bags using an odor sampling pump (trade name “Flex Pump DC1-NA”, manufactured by Omi Odo Air Service Co., Ltd.), and filled in the odor sampling bag. And about the gas in each odor sampling back | bag of a test zone and a target zone, the analysis using the detector tube type gas measuring device (brand name "GV-100", Gastec Co., Ltd. product) was performed. The results are shown in Table 13.

  Also, collect raw gas from chicken manure adjusted for sampling sample odor, dilute it 100 times with odorless air, and use this as a sample to determine whether the removal performance test zone or the control zone feels the same odor as the sample. Evaluated by pair test. Prior to the sensory evaluation, when the control gas was diluted 30-fold and the sample gas was compared with the panel, it was confirmed that everyone felt the same odor as the sample. The removal performance test section was used without diluting the removal performance raw gas. In the control group, the control gas was diluted 1000 times with odorless air. As a result, there were 13 panelists who felt the same odor as the sample in the control group and 7 panels who felt it in the removal performance test group, and a significant difference was recognized between the control group and the removal performance test section. Therefore, in the removal performance test section, the effect of deodorizing and suppressing the odor of dog excrement to about 1/1000 even after 72 hours was recognized.

(5) Deodorizing effect of toilets About once every three months The lavatory pumping toilets (1m ³ ) of villas used by five families for about four weeks a year are not collected and collected until the toilet tub is full. The smell of excrement left in the toilet was strongly felt in the villa room when the villa was used. However, 20 liters of the deodorant of the example diluted 100 times was put into the stool and stirred, and 5 people performed stool for 1 week, and the villa was closed for 3 months and used for 1 week 4 times. However, the five users did not recognize the excrement smell in the room four times.

(6) Deodorizing effect of garbage Garbage discharged from households is put in a 10-liter capacity plastic bucket, and 13.5 ml of the deodorizer of the embodiment diluted 20 times is sprayed evenly on the garbage in the bucket. Ten housewives sniffed the scents, but eight did not recognize the smell of garbage. After the same amount of garbage was sprayed twice every 4 hours at room temperature, the same 10 housewives smelled and no odors were recognized. Furthermore, this garbage was left at room temperature for one week, and the smell of garbage was smelled by 10 people, but no rot odor was recognized by 10 people.

(7) Deodorizing effect of livestock In a 1500m ² pig farm that cultivates 150 mother pigs, the deodorizer of the example was diluted 1000 times and sprayed with 300 liters per day. No manure odor was observed, the fermentation of sawdust used for the floor was promoted, and the work of carrying sawdust contaminated with manure to the composting house was reduced to less than half of the conventional one.

(8) Pet deodorization effect 1
In the car of 20 used cars where the body odor of pets remains strong, 100ml of the deodorizer of the embodiment diluted 20 times was sprayed evenly, and 5 employees of used car dealers smelled the smell in the car. Neither body odor was recognized. Two days later, they smelled the inside of these 20 used cars, but none of them recognized the smell. Later, this used car was sold, but there were no complaints about the smell.

(9) Pet deodorization effect 2
After spraying 10 ml of the deodorant of the example diluted 50 times to the kennel or gauge of 5 households that keep dogs indoors, spread it well over the kennel etc. 4 times every 3 hours After one week of monitoring the scent of the kennel, there was one household that did not mind the odor of the dog until the fifth day after spray application, and the remaining four were dogs until the seventh day. I didn't mind the smell.

It is a schematic process drawing which shows an example of the manufacturing method of ham.

Explanation of symbols

S10: wet salting solution adjustment step S11: wet salting step S12: salt concentration adjustment step S13: drying step S14: smoking step S15: heat sterilization step S16: packaging step

Claims (4)

A fermented liquid adjusted to pH 5 or lower by re-fermenting with nutrient components including organic acid, calcium salt, magnesium salt, and iron salt to lactic acid fermented salted liquid for processing meat or its waste liquid A method for producing a deodorant, characterized in that it is obtained . Method for producing a fermented liquid, calcium salt 1 to 30 wt%, magnesium 0.3 to 30 wt%, deodorant according to claim 1, wherein those containing iron salts 0.00005 wt%. Said fermentation liquid, boric acid, manganese salts, and zinc salts, copper salts and method for producing a deodorizing agent according to claim 1 or 2, wherein it further contains a molybdate. The deodorizer according to any one of claims 1 to 3, wherein the lactic acid-fermented salt processing liquid for processing meat or waste liquid thereof is lactic acid-fermented by microorganisms belonging to Lactobacillus sakei. Manufacturing method.