JPH0612983B2 - How to process soy sauce - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of use] The present invention relates to a method for efficiently removing clear soy sauce to obtain clear soy sauce.

[Conventional technology]

The present inventor previously invented a method of treating raw soy sauce or fired soy sauce to obtain raw soy sauce or fired soy sauce having a light color and good color stability by permeating through a molecular sieve membrane (Japanese Patent Publication No. 53-1360).

[Problems to be solved by the invention]

The present inventor has conducted repeated research on the problem of removing turbidity and the like from soy sauce to efficiently obtain clear soy sauce. As a result, when the soy sauce is heated and passed through an ultrafiltration membrane, the turbidity and the like are removed. The present invention has been completed and the above problems have been solved by the finding that the excess amount per unit time can be increased.

[Means for solving problems]

The present invention, which is a means for solving the above-mentioned problems, is a method for treating soy sauce, which is characterized by removing turbid substances and the like by passing the soy sauce through an ultrafiltration membrane while heating.

The soy sauce to be treated in the present invention can include raw soy sauce, burned soy sauce, new-type soy sauce, or chemical soy sauce by enzymatic decomposition.

Next, as the ultrafiltration membrane (hereinafter referred to as UF membrane) used in the present invention, any manufacturer can be used as long as it is a heat-resistant ultrafiltration membrane. For example, LPA manufactured by Mitsubishi Rayon Co., Ltd. Membrane, NRO of Nitto Electric Industry Co., Ltd.
Membranes, SF membranes manufactured by Kuraray Co., Ltd., etc. may be mentioned. As for the molecular weight cutoff, any UF membrane having the ability to remove substances having a molecular weight of 200 MW or more can be used regardless of types such as tubular, hollow fiber, spiral, and flat.

In addition, the heating conditions for passing soy sauce are 4
The temperature is 0 ° C. or higher, preferably 60 ° C. or higher, and the upper limit is not particularly limited, but is naturally limited by the heat resistance limit of the UF film.

When carrying out the present invention, oxidative browning can be prevented by carrying out under a closed condition as described below.
Very preferred.

To implement the present invention, for example, the apparatus shown in FIG. 1 or 2 can be preferably used.

FIG. 1 is a systematic diagram of a concrete example of an apparatus used for carrying out the present invention. The apparatus shown in FIG. 1 is used when the treatment according to the present invention is carried out under a closed condition, that is, the limitation by a UF membrane in a UF membrane unit. A liquid in which turbid substances are concentrated due to external filtration (hereinafter referred to as a concentrated liquid) is repeatedly supplied to the U membrane unit while circulating in a state of being blocked from the air, and ultrafiltered to obtain a clear soy sauce and at the same time the concentrated liquid is continuously supplied. It is a specific example of the device used when it is discharged to the outside.

In the figure, 1 is a circulation pump for circulating soy sauce, and 2 is a UF membrane unit. The UF membrane unit 2 is provided with a tubular or hollow fiber UF membrane as described above.

For example, the schematic configuration of a UF membrane unit 2 having a tubular UF membrane is as shown in the figure, and includes a liquid to be treated 3, a concentrated liquid outlet 4, and a product outlet 5, and the liquid to be treated inlet 3 and the concentrated liquid outlet 4 are tubular. The product outlet 5 is communicated with the liquid to be treated inlet 3 or the concentrated liquid outlet 4 through the tubular UF membrane 6.

The discharge port 7 of the circulation pump 1 and the treated liquid inlet 3 of the UF membrane unit 2, and the concentrated liquid outlet 4 of the UF membrane unit 2 and the suction port 8 of the circulation pump 1 are connected to form a circulation circuit 9. .

Reference numeral 10 is a heater installed in the circulation circuit 9 for heating soy sauce, and a pipe 1 connected to the discharge port 12 of a supply pump 11 for supplying soy sauce which should be extraordinarily supplied to the circulation circuit 9.
3, and a discharge pipe 14 for guiding the concentrated liquid to the outside are connected to each other. Further, the suction port 15 of the supply pump 11 communicates with a stock solution tank 16 in which soy sauce to be passed is stored.

Reference numeral 17 denotes a product recovery pipe for recovering the clear soy sauce that has been ultrafiltered by the UF membrane unit 2, and is guided to a product tank 19 via a heat exchanger 18. The heat exchanger 18 is a device for preheating the soy sauce to be supplied to the UF membrane unit 2 in advance, and is installed in the pipe 13 connecting the supply pump 11 and the circulation circuit 9 and immediately after being passed as a heat source. Utilizes the heat of soy sauce. The soy sauce that has passed through the heat exchanger 18 is cooled and the product tank 1
Even when 9 is open, oxidative browning and scattering of alcohol etc. are unlikely to occur.

On the other hand, the concentrated liquid that does not pass through the UF membrane is the exhaust pipe 14
It is discharged to the concentration tank 21 through the pipe 14 by appropriately adjusting the valve 20 provided in the.

In this apparatus, the soy sauce stored in the stock solution tank 16 is sent to the circulation circuit 9 by the supply pump 11 and circulates in the circulation circuit 9 by the action of the circulation pump 1, and the heater 10 is circulated during the circulation.
The soy sauce is limited by the UF membrane 6 of the UF membrane unit 2 while being heated by the, the clear soy sauce is sent to the product tank 19, and the concentrated liquid that does not pass through the UF membrane 6 circulates in the circulation circuit 9 and the valve 20 is adjusted. Is discharged to the concentration tank 21.

Next, FIG. 2 is a systematic diagram of another embodiment of the apparatus used for carrying out the present invention. The apparatus shown in FIG. 2 is used when the treatment according to the present invention is carried out in an open state, that is, the concentrated solution is opened. This is a specific example of an apparatus used in the case where the soy sauce is returned to the tank and repeatedly supplied to the UF membrane unit to pass ultrafiltration to obtain clear soy sauce.

In the figure, 1 is a circulation pump and 2 is a unit of a UF membrane. The schematic configuration of the UF membrane unit 2 is the same as the schematic configuration of the UF membrane unit 2 described with reference to FIG.

The discharge port 7 of the circulation pump 1 and the treated liquid inlet 3 of the UF unit 2, the concentrated liquid outlet 4 of the UF membrane unit 2 and the stock solution tank 16, and the stock solution tank 16 and the suction port 8 of the circulation pump 1 are connected to each other. Then, the circulation circuit 22 is formed.

10 is a heater installed in the circulation circuit 22 for heating soy sauce, and 19 is a product tank for storing the ultra-clear soy sauce, which is connected to the product outlet 5 by a pipe 23.

In this apparatus, the soy sauce is heated and circulated by the circulation pump 1 while passing through the UF membrane 6 of the UF membrane unit 2, and the passed clear soy sauce, that is, the product, is stored in the product tank 19, while the concentrated liquid is concentrated. Will be stored in the stock solution tanks 16, respectively. Then, the ultrafiltration is continued until the concentration of the concentrated liquid reaches a predetermined value.

〔The invention's effect〕

Next, how the present invention is effective will be described by way of examples. The UF membrane used in the following examples is as shown in Table 1 below.

Experimental Example 1 Processing conditions Undiluted solution: Fired soy sauce Device: Device shown in Fig. 1 UF membrane flow velocity: 2.6 m / s Pressure: UF membrane unit inlet pressure 2.3 Kg / cm ² · G UF membrane unit outlet pressure 1.1 Kg / Cm ² · G Experimental method An experiment was conducted using the apparatus shown in FIG. That is,
The soy sauce stored in the stock solution tank 16 is sent to the circulation circuit 9 by the supply pump 11, and then the soy sauce is circulated while being heated by the heater 10 in the circulation circuit 9 by the circulation pump U.
I passed the F membrane unit 2 extremely. The heating temperature of soy sauce is 28
Experiments were conducted at temperatures of 42 ° C., 55 ° C., and 60 ° C., and the concentration ratio of the concentrated liquid was 10 times, 20 times, and 25 times with respect to the heating temperature of each soy sauce.

Experimental Results The results of Experimental Example 1 are shown in Table 2. The numbers in the table are m ²
It is the amount of excess fluid per h ().

As is apparent from Table 2, the ultra-efficiency becomes better as the temperature of the soy sauce to be treated becomes higher.

Next, an example of an experiment for comparing the degree of color increase between a case where the soy sauce is heated in a closed state and an ultra pass while the soy sauce is heated in an open state will be described.

Experimental Example 2 Processing conditions Undiluted solution: Fired soy sauce (light mouth soy sauce) Device: Closed system ... Device shown in Fig. 1 Opening system ... Device shown in Fig. 2 UF Membrane flow velocity: 2.5 m / s Pressure: UF membrane unit Inlet pressure 2.3Kg / cm ² · G UF membrane unit Outlet pressure 1.2Kg / cm ² · G Soy sauce heating temperature: 58 ° C Experiment time: 120 hours Experiment method In the closed system, the device shown in FIG. 1 was used. Stock solution tank 1
Circulation circuit 9 of soy sauce stored in 6 by supply pump 11
UF while circulating the soy sauce in the circulation circuit 9 by the circulation pump 1 while heating it to 58 ° C. by the heater 10.
It was a unit 2 and it was an extreme pass. In the open system, the second
Using the apparatus shown in the figure, the soy sauce stored in the stock solution tank 16 was passed through the circulation pump 1 while circulating the soy sauce while heating the soy sauce to 58 ° C.

Since the closed-system ultra-filtration is a continuous system and the open-system ultra-filtration is a batch system, the comparison criteria for the degree of color increase are set to the experimental time, and the experiment is stopped at the same time point to Part of the soy sauce that was passed was taken as a sample and compared with each other.

Experimental Results The results of Experimental Example 2 are shown in Table 3.

As is apparent from Table 3, it is understood that the soy sauce of high quality without browning can be obtained by performing the ultrafiltration by the closed method as compared with the ultrafiltration by the open method.

According to the present invention, as described above, soy sauce is heated and passed through the UF membrane, so that the excess amount of soy sauce can be increased and the soy sauce without turbidity can be efficiently obtained compared to the excess at room temperature. As described above, soy sauce having a high commercial value without browning can be obtained when the soy sauce is sealed.

〔Example〕

Next, the present invention will be described more specifically with reference to examples. In the example, the device shown in FIG.
As the UF membrane of the membrane unit, those described in Table 1 above were used.

Example 1 The burned soy sauce stored in the stock solution tank 16 or after being drawn is sent to the circulation circuit 9 by the supply pump 11, and then the soy sauce is heated by the heater 10 in the circulation circuit 9 by the circulation pump 1.
It was circulated in the UF membrane unit 2 at a rate of 5 / min while being heated to 0 ° C. to obtain a clear soy sauce which was passed through the UF membrane and passed through the UF membrane for 7.6 / m ² h. Concentration of concentrate is about 30-60
It was carried out for 7 consecutive days.

The inner wall of the UF membrane was washed with a sponge ball in a reciprocating manner by a ball feeding washing method, and was washed once every 6 hours for about 4 minutes.

The ultrafiltration was carried out for 7 consecutive days, but no microbial growth was observed on either the excess side or the concentrate side.
The spores that were present at × 10 ³ cells / cc became 0 due to the UF membrane pass. The inlet pressure of the UF membrane unit is 2.4.
Kg / cm ² · G, the outlet pressure was found to be 1.2Kg / cm ² · G.

Example 2 Soy sauce that has not been drawn after being stored in the stock solution tank 16 is sent to the circulation circuit 9 by the supply pump 11, and then the soy sauce is heated in the circulation circuit 9 by the circulation pump 1 in the heater 1
While heating to 60 ° C. at 0, it circulates in the UF membrane unit 2 at a rate of 70 / minute, and the UF membrane makes an ultra-filtration of 8.4 / m ^2.
I got a clear soy sauce that had passed h. Concentration of concentrated liquid is about 2
Ultrafiltration was carried out for 7 consecutive days at 5 times, and the inner wall of the UF membrane was washed in the same manner as described in Example 1.

Even if the soy sauce that had passed through the above-mentioned ultrafiltration was allowed to stand for 100 days, no precipitate was detected and the pulling step was unnecessary.

The inlet pressure of the UF membrane unit was 2.2 kg / cm ² · G and the outlet pressure was 1.1 kg / cm ² · G.

[Brief description of drawings]

FIG. 1 is a system diagram of a specific example of an apparatus used for implementing the present invention, and FIG. 2 is a system diagram of another specific example of an apparatus used for implementing the present invention. 1 ... Circulation pump, 2 ... UF membrane unit, 3 ... Treatment liquid inlet, 4 ... Concentrated liquid outlet, 5 ... Product outlet, 6 ...
Tubular UF membrane, 7 ... Discharge port of circulation pump 1, 8 ... Suction port of circulation pump 1, 9 ... Circulation circuit, 10 ... Heater,
11 ... Supply pump, 12 ... Discharge port of supply pump 11, 13 ... Pipe, 14 ... Discharge pipe, 15 ... Suction port of supply pump 11, 16 ... Stock solution tank, 17 ... Product recovery pipe, 18 ... Heat exchanger, 19 ... Product tank, 20 ... Valve, 21 ... Concentration tank, 22 ... Circulation circuit, 23 ... Pipe.

Claims (1)

[Claims] 1. A method for treating soy sauce, which comprises removing soy sauce and the like by liquefying soy sauce under heating with an ultrafiltration membrane.