TREATMENT OF SQUEEZED LEE SUCH AS BEAN CURD LEE, SAKE LEE OR SHOCHU LEE

摘要

PROBLEM TO BE SOLVED: To obtain treated squeezed lees hardly absorbing moisture, not fermented, capable of being preserved for a long period, and useful as a food extender, a fertilizer, a feed, a fuel, etc., by frying squeezed lees such as bean curd lees, sake (rice wine) lees or shochu (a Japanese distilled liquor) lees in specific conditions. SOLUTION: This method for treating squeezed lees comprises allowing the squeezed lees B fed from a tank 17 to pass through an oil bath 10 with a net conveyer 16 to fry the squeezed lees B with palm oil 11, etc., in the oil bath 10 at 130-200 deg.C, drying the fried lees with a fan 12, and subsequently accumulating the treated squeezed lees C in a tank 21. The method enables to perfectly remove water from the squeezed lees B and coat the surfaces of the lees with the palm oil, etc., to substantially eliminate the hygroscopicity of the lees.