JPS6012015B2 - How to filter soy sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for filtering soy sauce residue produced in the process of producing soy sauce, and more particularly relates to a method for filtering soy sauce residue using a hollow fiber membrane.

Soy sauce, one of the representative seasonings, is made from soybeans or defatted soybeans and wheat or wheat bran, and is produced by decomposing the vegetable proteins and carbohydrates using Koji mold enzymes, fermenting them, and aging them. .

The general steps are raw material processing, koji making, mash production by mixing, pressing, pasteurization, and post-processing, and the latter half of this process is explained in detail as follows. The raw soy sauce that has been passed through the pressing oven is separated from oil and fat due to the difference in specific gravity.
Leave it undisturbed for ~10 days, remove the top and bottom, and sterilize it by fire.

Once the pasteurization is complete, transfer it to the fire bucket and wait for it to cool naturally. After about 5 days, the temperature reaches the temperature, and the coagulated proteins, phosphates, etc. settle out and become pasteurized soy sauce. This is removed to make a transparent product. In the past, only this straining was used, but today it is common to carry out rinsing to improve transparency or to remove fine solids. Soy sauce is manufactured through such a process, but most of the soy sauce is soy sauce, and this process is the most problematic. A small amount of soy sauce can be recovered from the fresh fried soy sauce by returning it to the previous pressing process, but most of the soy sauce comes out in the fresh soy sauce that is pressed again. In addition, pasteurized soy sauce makes up about 10% of pasteurized soy sauce, which is large in quantity, and the taste and aroma are different from fresh soy sauce. It is not possible to return to the previous process, which has become a serious problem. The best method is to recover the soy sauce by passing it through a furnace, but since soy sauce is a permeable substance with an average furnace resistivity of the order of 1 and 4 [m'k9], it is extremely difficult to pass through a furnace. 'Kokui. Diatomite furnaces that are commonly used are often clogged and have poor furnace efficiency, and the recovery rate of soy sauce is only about 20%.Also, a large amount of diatoms containing putrefactive substances is discharged, so the diatomaceous earth is disposed of. becomes a problem. The present invention improves these problems in processing soy sauce residue.

That is, the present invention provides a method for heating raw soy sauce raw soybean paste or pasteurized soy sauce raw material produced in the pasteurization process using a porous hollow fiber membrane element. using an element formed by adhesively fixing at least one east end of a porous hollow fiber membrane having The medium x means the maximum medium on the short longitude side to the east.

) and [B} A soy sauce filtering method characterized in that the soy sauce filter is passed outside the hollow fiber membrane of the element in the axial direction of the hollow fiber membrane. According to the present invention, a Koto element with a medium x of 30 ribs or less at the bonded and fixed end of the porous hollow fiber membrane is used, and the soy sauce is allowed to flow on the outside of the hollow fiber membrane in the axial direction of the hollow fiber membrane. As a result, soy sauce can be stably filtered for a long period of time without reducing the furnace overspeed too much, and the soy sauce recovery rate can also be increased.

Furthermore, one of the major features of the present invention is that diatom wastes such as diatom wastes are not created. Furthermore, in the present invention, if cake adheres to the surface of the porous hollow fiber membrane, cake often adheres to the surface of the porous hollow fiber membrane, especially when the recovery rate of soy sauce is increased.
Cake can be almost completely removed by washing with an alkaline aqueous solution with a HI of 0 or higher, and the hollow fiber membrane, whose furnace capacity has decreased due to cake adhesion, can be regenerated and used again for soy sauce heating. .

This effect can only be achieved by keeping the inside of the bundle of hollow fiber membranes at 3 or less. If the number of holes is 3 or more, even if you try to wash with an alkaline aqueous solution of pHIO or higher, the inside of the The attached cake cannot be removed sufficiently. In the present invention, the number of hollow fiber membranes is plural, and the average distance y between the east and the adjacent east is 1/4.
It is preferable to use elements in the range x≦y≦umbrella.

Here, the average interval y is the value obtained by drawing an external tangent to the east and the adjacent east, and dividing the area of the gap surrounded by the two tangents and the bundle by the average length connecting the midpoints of the tangents. means. By using an element having a plurality of easts with such east spacing, the furnace filtration capacity is further improved, and the decrease in furnace overspeed is further reduced, making it possible to carry out stable furnace filtration for a long time. can. Furthermore, by washing with an alkaline aqueous solution having a pH of 10 or more, the cakes attached to the outside and inside of the plurality of east parts can be almost completely removed. The porous hollow fiber membrane used in the present invention has a micropore structure with an average pore size of 0.01 to 0.5 mm, preferably a uniform micropore structure.

If the average pore diameter is less than 0.01 French, the average furnace overspeed of the soy sauce cage will be small, and if it is less than 0.5 French, it will not be possible to sufficiently remove the ss content. The outer diameter of the hollow fiber membrane is 500 to 300
0 Buddha, and the waist thickness should be about 50 to 500 Buddha. The material for the hollow fiber membrane may be any membrane that can withstand pHIO alkaline aqueous solution, such as polyacrylonitrile membrane, polysulfone membrane, polycarbonate membrane, polyvinylidene fluoride membrane, polyphenylene sulfide membrane, There are aromatic polyamide membranes, cellulose ester membranes, polypynylic alcohol membranes, etc. In addition to polyvinyl alcohol, the polyvinyl alcohol film also includes copolymers with copolymerizable monomers such as ethylene, and derivatives obtained by crosslinking these with formaldehyde, glyoxal, glutaraldehyde, polyvinyl alcohol dialdehyde, and the like. As such polyvinyl alcohol porous membranes, those disclosed in JP-A-52-123385 and JP-A-53-31580 can be suitably used. For membranes other than polypynyl alcohol,
For example, it can be obtained by spinning a dimethylformamide solution or dimethyl sulfoxide solution containing 20% polyethylene glycol with a polymer concentration of 20% and an average molecular weight of 1000 in water. The diameter x at the east adhesive fixed end of the hollow fiber membrane of the element used in the present invention is 3 m or less,
More preferably it is less than 20 skins.

If it is concentrated in three or more ribs, there will be a lot of cake adhesion, which will reduce the furnace overspeed per unit area, and it will be necessary to perform cake removal operations frequently, making cake removal likely to be incomplete. , the chemical solution used to remove the cake also tends to remain.

If an element is used in which the east of the hollow fiber membrane at the bonded fixed end is made smaller than 3 mounds, preferably 2 mounds or less, the amount of cake adhesion can be relatively small, and the unit membrane can be Furnace overspeed per area can be increased, cake can be easily removed by chemical cleaning, and there is almost no chemical remaining due to residual cake. The shape of the bonded and fixed weave on the east side of the hollow fiber membrane may be circular, rectangular, or square, but is preferably a vertically long rectangle.

In addition, if multiple easts are provided, the shape of each east is divided vertically at the adhesive fixed end, which further improves the contact between the east of the hollow fiber membrane and the soy sauce casing, and reduces the accumulation of ss. This is preferable because it can be reduced. As such an element, one disclosed in Samurai Gan Sho 55-381 can be used. If multiple Easts are provided, the number of Easts is 2 to 3.
hardness, more preferably 2 to 1 hardness. A large number of hollow fiber membranes are grouped together to form an east, and the standard number of hollow fiber membranes per bundle is 100 or more, preferably about 300 to 3000. The element used in the present invention is one in which at least one end of the hollow fiber membrane is fixed by adhesive, and may be a double-sided element in which holes are formed at both ends of the hollow fiber membrane, or a cantilever element in which holes are formed in only one end of the hollow fiber membrane. However, a cantilevered element with an opening at only one end is more preferred.

Among cantilever elements, so-called free-seal type elements, in which the other ends of the hollow fiber membranes are not sealed together and are sealed individually, are preferred. As the material for the adhesive fixed end portion, commonly used epoxy resin, unsaturated epoxy resin, urethane resin, silicone resin, etc. are used. By using such an element, over-operation of the furnace can be carried out stably for a long period of time with a recovery rate of up to about 70%. If furnace filtration is performed with a recovery rate of 80% or more, the viscosity of the concentrate will increase rapidly, and even if the element used in the present invention is used, a cake is likely to be formed inside the hollow fiber membrane.

The cake formed inside the hollow fiber membrane is hard and does not show fluidity, so it is difficult to remove it by normal furnace backwashing. It is necessary to remove the cake using suitable chemicals. In the present invention, such a cake is prepared using pHIO.
As described above, the cake can be sufficiently removed by washing with an alkaline aqueous solution preferably having a pH higher than or equal to pH.

Methods for washing and removing cake with an alkaline aqueous solution include flowing an alkaline aqueous solution from the inside of the hollow fiber membrane to the outside;
There are methods such as circulating the outside of the hollow fiber membrane and filling the outside of the hollow fiber waist. In order to remove the cake in a short time, the most preferable method is to circulate around the outside of the hollow fiber membrane, and if it is acceptable to take a long time, a method of filling the outside of the hollow fiber membrane may be used. By further washing with water the element consisting of the east side of the hollow fiber membrane that has been washed with such an alkaline aqueous solution, this element can be used again for filtering soy sauce. When performing furnace heating using the element of the present invention while flowing soy sauce to the outside of the hollow fiber membrane in the axial direction of the hollow fiber membrane, furnace liquid, air, or nitrogen is poured from the inside of the hollow fiber membrane to the outside at appropriate time intervals. The furnace overspeed can always be kept high by using a so-called permeate backwash or gas backwash in which cake is removed by flowing a gas such as the above.

In this case, it is preferable to sequentially control the furnace passing process using hollow fiber fibers and the backwashing process using gas or furnace liquid. In addition, when gas backwashing is performed, the gas pressure is 0.5 to 4
kg/ is preferred. If it is less than 0.5k9/, the backwashing effect will be small, and if it is more than 4kg/, the hollow fiber membrane may be destroyed, which is not preferable.

In the present invention, adhesion of cake to the hollow fiber membrane can be reduced by flowing soy sauce on the outside of the hollow fiber membrane of the entrusted element in the axial direction of the hollow fiber membrane.

The suspended matter in pasteurized soy sauce is usually 0.2~
Contains 0.7%, and using a BL type viscometer, it is 250%.
It has a viscosity of 3 to 7 cp when measured at 0 and 3 specific pm.

At the time of 50% recovery and 2x concentration, the concentrate has a viscosity of 7 to 3 ratio p, and at the time of 80% recovery and 5x concentration, the viscosity of the concentrate increases to 200 to 200 ratio p. do. Moreover, the concentrated liquid exhibits chicken-tropic properties in that it becomes a gel when left to stand and flows when shear stress is applied. If this kind of soy sauce was poured on the outside of the hollow fiber membrane in a direction perpendicular to the hollow fiber membrane, the cake would adhere to the hollow fiber membrane, which would create a large furnace overresistance, and the furnace speed would drop significantly. By flowing the soy sauce filter of the present invention in the axial direction of the hollow fiber membrane, cake adhesion can be minimized, and therefore the furnace overspeed does not decrease much over a long period of time. . As a method of flowing the soy sauce sieve from the outside of the hollow fiber membrane in the direction of the hollow fiber membrane, there is a method of using a furnace with a soy sauce sieve supply port parallel to the hollow fiber membrane, or a method of flowing the soy sauce sieve in the direction of the hollow fiber membrane. There is a method in which the soy sauce is supplied perpendicularly or diagonally to the side surface of the adhesive fixed end, and then the supplied soy sauce is allowed to flow along the outside of the hollow fiber waist in the direction of the sea bream.

Even with such a method, the flow of liquid is poor in the inner part of the hollow fiber east, and cake adhesion is likely to occur, but in the present invention, the east of the hollow fiber membrane is made small east with a diameter of 3 or less, so that the hollow fiber Cake adhesion on the inner part of the membrane east can be minimized.

Furthermore, in the outer portion of the east side of the hollow fiber membrane, soy sauce is passed along the outer side of the hollow fiber membrane in all directions along the axis of the hollow fiber membrane, so there is almost no cake adhesion. In addition, since the east of the hollow fiber membrane is made into a small east with a diameter of 3 m or less, the outer part of the east of the hollow fiber membrane can be made large, and therefore the furnace overspeed per unit area can be increased. It is preferable for the flow velocity in the axial direction of the hollow fiber membrane for soy sauce to be as far as the strength of the hollow fiber membrane allows, but on the other hand, if it is too high, the energy cost will increase, so in practice it is 10 k/sec to 4 m/sec That's about it.

Next, the present invention will be further explained by examples. Example 1
1,300 polysulfone hollow fiber membranes with an outer diameter of 1,000 mm, an inner diameter of 500 mm, and an average pore diameter of 0.03 mm are divided into 3 east sections with 380, 540, and 380 membranes. The elements (diameter 80 side, length lm) were created by aligning the edges into a rectangle (middle), raising the gap between the edges, and dividing the edges into three layers vertically at the adhesively fixed end.

The ends of the hollow fibers have a structure in which each hollow fiber membrane is sealed and sealed separately with adhesive (free seal type). This element is attached to a pupil body with a diameter of 7 mm (the supply port for the soy sauce is provided perpendicularly to the side of the adhesive fixing unit, and the 8E water port is provided on the free seal end side), and external pressure is circulated. By this method, pasteurized soy sauce containing 0.5% of suspended solids was supplied from the supply port and flowed outside the hollow fiber membrane in the axial direction of the hollow fiber membrane (in the direction of the free seal end of the hollow fiber). Average circulation speed in the axial direction of the hollow fiber membrane 1.5 m/sand, average differential pressure 1 kg/
Under the operating conditions of G, the furnace overflow operation (recovery rate 50%) was repeated for 10 batches to obtain 200 kg of furnace liquid from 400 days of soy sauce loading.

No troubles occurred during this period, and the average weekly furnace speed for one batch was initially 50 pm/hour, and even in the 10th batch,
It was 5 evenings/hour. Comparative Example 1 The same operation as in Example 1 was performed except that the same number of reactors as in Example 1 were concentrated on the east side of one circular shape with a diameter of 40 mounds, and the average furnace overspeed was 5 so/hour in the third batch. It declined to .

Example 2 Outer diameter 800mm, inner diameter 400mm, average pore diameter 0.1
2000 polyvinyl alcohol hollow fiber membranes of 10
Divide into 2 bundles of 00 pieces, align them into a rectangle in the 18th rib (inside the short diameter side), increase the interval on the 20th side, harden with resin, glue and divide into 2 layers vertically at the fixed end to form the element. (Diameter 8cm cough,
A hollow fiber membrane with a length of lm) was prepared.

The other end of the hollow fiber membrane had a structure in which the ends of each hollow fiber were sealed and sealed with adhesive. This element is attached to a body with an internal diameter of 7 m (in which the soy sauce supply port is provided perpendicularly to the side surface of the adhesive fixed end, and the discharge port is provided at the free seal end), and the supply port is installed using an external pressure circulation system. A fire-fired soy sauce container containing 0.5% of suspended solids was supplied from the container, and the outside of the hollow fiber membrane was heated in the direction of the bag of the hollow fiber membrane (in the direction of the free seal end of the hollow fiber whose one end was sealed and sealed with adhesive). It flowed. Circulation speed in the axial direction of the hollow fiber membrane1. Furnace filtration was carried out under sequential control of the furnace filtration operation under the operating conditions of arc/second, average differential pressure lk9/cg and backwashing of the permeate at 3k9/g for 10 seconds every minute. The furnace filtration operation with a recovery rate of 70% was repeated for 20 batches to obtain 280 k of furnace liquid from 400 days of heating the soy sauce.
During this period, no trouble occurred, and the average furnace overspeed for one batch was initially 45 evenings/hour, and even in the 20th batch it was 23 evenings/hour. Example 3 Using the same elements as in Example 2 and under the same operating conditions, a furnace filtration operation with a recovery rate of 80% was repeated 7 times to obtain 340 ml of furnace liquid from 400 ml of pasteurized soy sauce.

As a result, the average furnace speed was initially 43 mm/hour, which decreased to 10 mm/hour in the 7th batch. The element with this cake attached was heated to a liquid temperature of 60% and pHIO. 5
When external pressure circulation cleaning was carried out using a sodium hydroxide aqueous solution adjusted to
After washing with running water for a minute, no residual cake was observed, and the pH of the water after washing had decreased to a neutral value of 7.0, and it was observed that there was almost no residual sodium hydroxide. Through this scrubbing operation, the average furnace overspeed was restored to 41 elements per hour. Similarly, when the element to which the cake had adhered was circulated and washed with sodium hydroxide at 18° C. and pH 13.5, the cake was completely decomposed and removed in 15 minutes.

Comparative Example 2 The same polyvinyl alcohol hollow fiber as in Example 2 was
The 0 fibers were gathered to the east of one circular shape with a side diameter of 50 mm and hardened with resin to create an element having a hollow fiber length of 1 m with a diameter of 80 mm.

Claims (1)

[Scope of Claims] 1. A method of filtering raw soy sauce or pasteurized soy sauce produced in a pasteurization process using a porous hollow fiber membrane element, comprising (A) an average pore diameter of 0.
An element in which at least one end of a bundle of porous hollow fiber membranes having micropores of 01 to 0.5μ is fixed by adhesive, and the width x of the bundle of hollow fiber membranes at the adhesively fixed end is 30 mm or less. (Here, the width x of the bundle means the maximum width on the minor axis side of the bundle.) and (B) flowing the soy sauce on the outside of the hollow fiber membrane of the above element in the axial direction of the hollow fiber membrane. A soy sauce filtration method characterized by the following. 2. Use an element in which there are multiple bundles of hollow fiber membranes, and the average distance y between the bundles and adjacent bundles is in the range of 1/4x≦y≦4x (here, the average distance y is It means the value obtained by drawing a circumscribed tangent between a bundle and a bundle adjacent to the bundle, and dividing the area of the gap between the two tangents and the bundle by the average length connecting the midpoints of the tangents.) Scope of Claims The method for filtering soy sauce according to paragraph 1. 3
3. A method for filtrating a soy sauce sieve according to claim 1 or 2, which comprises a step of washing and removing cake adhering to the porous hollow fiber membrane with an alkaline aqueous solution having a pH of 10 or more. 4 Filtration process using porous hollow fiber membrane and its process by 0.5
3. The method for filtrating soy sauce according to claim 1, 2 or 3, wherein the process is sequence-controlled, including the step of backwashing with gas or filtrate of ~4 kg/cm^2. 5 The porous hollow fiber membrane is a polyacrylonitrile membrane, a polysulfone membrane, a polycarbonate membrane, an aromatic polyester membrane, an acrylonitrile-styrene copolymer membrane, a polyvinylidene fluoride membrane, a polyphenylene sulfide membrane, or an aromatic polyamide membrane. 5. The method for filtrating a soy sauce strainer according to claim 1, wherein the membrane is selected from a cellulose ester-based membrane, a cellulose ester-based membrane, and a polyvinylcol-based membrane.