JP2000004824A - Finishing filtration of soy sauce - Google Patents
Finishing filtration of soy sauceInfo
- Publication number
- JP2000004824A JP2000004824A JP10198060A JP19806098A JP2000004824A JP 2000004824 A JP2000004824 A JP 2000004824A JP 10198060 A JP10198060 A JP 10198060A JP 19806098 A JP19806098 A JP 19806098A JP 2000004824 A JP2000004824 A JP 2000004824A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- filtration
- finishing
- finishing filtration
- burning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、生揚げしょう油か
ら製品を得るしょう油の仕上げろ過方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for finishing and filtering soy sauce obtained from raw soy sauce.
【０００２】[0002]
【従来の技術】しょう油は、通常、以下に述べる工程を
経て製造されている。すなわち、大豆を精選し、洗浄・
浸漬してから蒸し上げたものと、小麦を精選し、炒って
から粉砕したものとを混合し、これに種麹を加えて麹を
製造する工程。麹、食塩、水を混合してもろみとし、こ
れを熟成する工程。熟成もろみをろ過、圧搾して生揚げ
しょう油とする工程。生揚げしょう油を殺菌等のため６
０〜８０℃の温度で加熱する、いわゆる火入れを施して
火入れしょう油とする工程。火入れしょう油をタンクに
入れ大豆片や酵母菌等の火入れおりを沈降させる（おり
下げ）工程。おり下げ後のおりをタンクの底部から取り
出す（おり引き）工程。おり引き後の上澄みのしょう油
油をろ過して製品とする工程。従来、生揚げしょう油か
ら製品を得るしょう油の仕上げろ過は、図２に示すよう
に、先ず、生揚げしょう油タンク３１に収容された生揚
げしょう油を、ポンプ３２を介して複数の清澄タンク３
３に輸送する途中で熱交換型の加熱器３４により６０〜
８０℃の温度で加熱（火入れ）して火入れしょう油と
し、各清澄タンク３３に一旦貯留する。次に、火入れし
ょう油を各清澄タンク３３で３〜７日静置し、大豆片や
酵母菌等の火入れおりを沈降（おり下げ）させる。次い
で、おり引き後、上澄みのしょう油をポンプ３５を介し
て珪藻土や有機膜等を有するろ過器３６に送給してろ過
し、製品としている。2. Description of the Related Art Soy sauce is usually produced through the following steps. In other words, soybeans are carefully selected, washed,
A process of mixing the immersed and steamed, the wheat carefully selected, roasted and ground, and adding the seed koji to this to produce the koji. A process in which koji, salt, and water are mixed to make mash, and this is aged. Process of filtering and pressing aged moromi to produce fried soy sauce. Raw fried soy sauce is sterilized 6
A process of heating at a temperature of 0 to 80 ° C., that is, performing so-called burning to make burning soy sauce. A process in which soy sauce oil is put into a tank, and soybean pieces, yeasts, etc. are set aside and the sink is settled. Step of taking out the cage after lowering it from the bottom of the tank (cage pulling). The process of filtering the supernatant soy sauce oil after pulling to make it into a product. 2. Description of the Related Art Conventionally, in the final filtration of soy sauce obtained from raw fried soybean oil, first, as shown in FIG.
During the transportation to 3, 60 to 60
It is heated (fired) at a temperature of 80 ° C. to make burning oil, which is temporarily stored in each fining tank 33. Next, the burning oil is allowed to stand still for 3 to 7 days in each of the fining tanks 33, and the burning baskets for soybean pieces, yeasts, and the like are settled (lowered). Next, after pulling, the supernatant soybean oil is fed via a pump 35 to a filter 36 having diatomaceous earth, an organic film, and the like, and filtered to obtain a product.
【０００３】[0003]
【発明が解決しようとする課題】しかし、従来のしょう
油の仕上げろ過方法では、火入れ後のおり下げ工程に３
〜７日程度の時間が掛かると共に、生揚げしょう油の量
に対応した容量の清澄タンクが必要となる不具合があ
る。そこで、本発明は、仕上げろ過に要する時間を大幅
に短縮し、かつ、設備の小型化をなし得るしょう油の仕
上げ方法を提供することを目的とする。However, in the conventional soy sauce finishing filtration method, three steps are required for the lowering step after burning.
It takes about 7 days, and there is a problem that a fining tank having a capacity corresponding to the amount of freshly fried soy sauce is required. Therefore, an object of the present invention is to provide a method for finishing soy sauce that can greatly reduce the time required for finish filtration and can reduce the size of equipment.
【０００４】[0004]
【課題を解決するための手段】前記課題を解決するた
め、本発明のしょう油の仕上げろ過方法は、火入れ直後
の火入れしょう油を膜孔径０．１〜０．８μｍのセラミ
ックフィルターによりクロスフローろ過することを特徴
とする。In order to solve the above-mentioned problems, the method for finishing filtration of soy sauce according to the present invention is characterized in that fired soybean oil immediately after burning is cross-flow filtered with a ceramic filter having a membrane pore size of 0.1 to 0.8 μm. It is characterized by.
【０００５】セラミックフィルターの膜孔径が、０．１
μｍ未満であると、目詰まりが生じ、頻繁に逆圧洗浄を
行わなければならない。一方、０．８μｍを超えると、
酵母菌や耐熱性菌等の除去が困難となる。セラミックフ
ィルターとしては、高純度アルミナセラミックスからな
るチューブタイプのものや多数の原液通路を有するマル
チタイプのものが用いられる。[0005] When the membrane pore size of the ceramic filter is 0.1
If it is less than μm, clogging occurs and frequent back pressure cleaning must be performed. On the other hand, if it exceeds 0.8 μm,
It becomes difficult to remove yeasts and heat-resistant bacteria. As the ceramic filter, a tube type filter made of high-purity alumina ceramics or a multi-type filter having a large number of stock solution passages is used.
【０００６】[0006]
【発明の実施の形態】以下、本発明の実施の形態につい
て図面を参照して説明する。図１は本発明に係るしょう
油の仕上げろ過方法の実施の形態の一例を示す概略説明
図である。生揚げしょう油から製品を得るには、先ず、
生揚げしょう油タンク１に収容された生揚げしょう油
を、ポンプ２を介して循環タンク３に輸送する途中で熱
交換型の加熱器４により６０〜８０℃の温度で加熱（火
入れ）して火入れしょう油とし、循環タンク３に収容す
る。次に、循環タンク３に収容した火入れしょう油を、
ポンプ５を介して膜孔径０．１〜０．８μｍのセラミッ
クフィルター６に送給し、クロスフローろ過によりしょ
う油（製品）を得る一方、濃縮火入れしょう油を循環タ
ンク３に還流させ、セラミックフィルター６により繰り
返してクロスフローろ過する。セラミックフィルター６
は、高純度アルミナセラミックスからなり、原液通路側
から順次気孔径が大きくなる非対称膜構造のチューブタ
イプやマルチタイプのものである。Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a schematic explanatory view showing an example of an embodiment of a method for finishing and filtering soy sauce according to the present invention. To get the product from fried soy sauce,
The raw fried soybean oil stored in the raw fried soybean oil tank 1 is heated (fired) at a temperature of 60 to 80 ° C. by a heat exchange type heater 4 while being transported to the circulation tank 3 via the pump 2, so that it becomes fired soybean oil. It is stored in the circulation tank 3. Next, the burning soy sauce oil stored in the circulation tank 3 is
It is fed to a ceramic filter 6 having a membrane pore diameter of 0.1 to 0.8 μm via a pump 5 to obtain soy sauce (product) by cross-flow filtration, while the concentrated fired soy sauce is refluxed to the circulation tank 3 and is passed through the ceramic filter 6. Repeat cross-flow filtration. Ceramic filter 6
Is a tube type or a multi-type having an asymmetric membrane structure made of high-purity alumina ceramics and having a pore size gradually increasing from the stock solution passage side.
【０００７】ここで、膜孔径０．２μｍのセラミックフ
ィルターを用いて火入れしょう油をクロスフローろ過し
たところ、ろ過流速は、７５℃の温度で９０ｌ／ｍ2 ｈ
であったのに対し、従来の膜孔径０．２μｍのろ過器を
用い、おり下げ、おり引き後の上澄みしょう油をろ過し
たところ、ろ過流速は、４０℃の温度で５０ｌ／ｍ2ｈ
であった。したがって、本発明に係る仕上げろ過方法に
おいては、ろ過温度が上昇し、ろ過流速が約２倍とな
り、ろ過装置の小型化が可能となることがわかる。又、
おり下げ（７０〜８０℃の温度での火入れ後、液温を４
０℃まで下げる）に要する３〜４日の時間が不要とな
り、かつ、循環タンクの容量を従来の清澄タンクの約１
／３に減容できた。[0007] Here, when the burning oil is cross-flow filtered using a ceramic filter having a membrane pore size of 0.2 µm, the filtration flow rate is 90 l / m 2 h at a temperature of 75 ° C.
On the other hand, using a conventional filter having a membrane pore size of 0.2 μm, the supernatant soybean oil after lowering and pulling was filtered, and the filtration flow rate was 50 l / m 2 h at a temperature of 40 ° C.
Met. Therefore, in the finish filtration method according to the present invention, the filtration temperature is increased, the filtration flow rate is approximately doubled, and it can be seen that the size of the filtration device can be reduced. or,
Lower by heating (after heating at 70-80 ° C)
3-4 days required to reduce the temperature to 0 ° C.), and the capacity of the circulation tank is reduced to about 1 times that of the conventional fining tank.
/ 3 could be reduced.
【０００８】[0008]
【発明の効果】以上説明したように、本発明のしょう油
の仕上げろ過方法によれば、火入れ後のおり下げ、おり
引き工程が不要になるので、仕上げろ過に要する時間を
大幅に短縮できると共に、生揚げしょう油量に対応した
容量のタンクが不要となり、かつ、ろ過装置の小型化が
可能となるので、設備の小型化を図ることができる。As described above, according to the soy sauce finishing filtration method of the present invention, since the lowering and pulling steps after burning are not required, the time required for the finishing filtration can be greatly reduced. Since a tank having a capacity corresponding to the amount of freshly fried soybean oil is not required and the size of the filtration device can be reduced, the size of the equipment can be reduced.
【図１】本発明に係るしょう油の仕上げろ過方法の実施
の形態の一例を示す概略説明図である。FIG. 1 is a schematic explanatory view showing an example of an embodiment of a method for finishing and filtering soy sauce according to the present invention.
【図２】従来のしょう油の仕上げろ過方法の概略説明図
である。FIG. 2 is a schematic explanatory diagram of a conventional soy sauce finish filtration method.
１ 生揚げしょう油タンク ３ 循環タンク ４ 加熱器 ６ セラミックフィルター DESCRIPTION OF SYMBOLS 1 Raw fried soy sauce tank 3 Circulation tank 4 Heater 6 Ceramic filter
───────────────────────────────────────────────────── フロントページの続き (72)発明者 長尾 幸彦 愛知県刈谷市小垣江町南藤１番地 東芝セ ラミックス株式会社刈谷製造所内 Ｆターム(参考） 4B039 LB01 LC10 LR15 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yukihiko Nagao 1 Minamifuji, Ogakie-cho, Kariya-shi, Aichi F-term in Toshiba Ceramics Co., Ltd. Kariya Works 4B039 LB01 LC10 LR15
Claims (1)
０．１〜０．８μｍのセラミックフィルターによりクロ
スフローろ過することを特徴とするしょう油の仕上げろ
過方法。1. A method for finishing filtration of soy sauce oil, which comprises subjecting soy sauce oil immediately after burning to cross-flow filtration with a ceramic filter having a membrane pore size of 0.1 to 0.8 μm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10198060A JP2000004824A (en) | 1998-06-29 | 1998-06-29 | Finishing filtration of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10198060A JP2000004824A (en) | 1998-06-29 | 1998-06-29 | Finishing filtration of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000004824A true JP2000004824A (en) | 2000-01-11 |
Family
ID=16384870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10198060A Pending JP2000004824A (en) | 1998-06-29 | 1998-06-29 | Finishing filtration of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000004824A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102830735A (en) * | 2012-09-07 | 2012-12-19 | 佛山市海天调味食品股份有限公司 | Automatic control system for heating static state maintenance of soy sauce |
| CN113017067A (en) * | 2021-04-22 | 2021-06-25 | 北京市时利和酿造厂 | Brewed soy sauce and preparation method thereof |
-
1998
- 1998-06-29 JP JP10198060A patent/JP2000004824A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102830735A (en) * | 2012-09-07 | 2012-12-19 | 佛山市海天调味食品股份有限公司 | Automatic control system for heating static state maintenance of soy sauce |
| CN113017067A (en) * | 2021-04-22 | 2021-06-25 | 北京市时利和酿造厂 | Brewed soy sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3447741B2 (en) | Liquid filtration method and microfiltration device using MF module | |
| CA2158071A1 (en) | Beer clarification process by crossflow-microfiltration | |
| JP2000004824A (en) | Finishing filtration of soy sauce | |
| WO1999047636A2 (en) | Improved method and apparatus for processing a preparation | |
| AU781154B2 (en) | Apparatus and method for isolating and/or eliminating solutes from a solution | |
| JP2001161338A (en) | Method for producing sparkling liquor | |
| US3746550A (en) | Method of continuous mashing | |
| JPH1175808A (en) | Production of sparkling liquor having coffee taste | |
| GB2182672A (en) | Process and apparatus for continuous energy saving hop cooking | |
| CN102427737A (en) | Production of soy sauce using candle precoated filter | |
| JP3979732B2 (en) | Sake filtration method and filtration element for achieving the same | |
| JP6681163B2 (en) | Beer-taste beverage and manufacturing method thereof | |
| JPH028706B2 (en) | ||
| JP3930974B2 (en) | Sake filtration method | |
| JP2603923B2 (en) | Whey oil filtration equipment | |
| SU1463747A1 (en) | Method of producing unalcoholic beer | |
| JPH07265055A (en) | Fine filteration of beer | |
| JP3903379B2 (en) | Method for producing fruit juice and apparatus used therefor | |
| DE577622C (en) | Process for the production of a special beer | |
| JPS6352869A (en) | Filtration apparatus for 'sake' | |
| RU2053267C1 (en) | Method of beer producing | |
| JPH0564564A (en) | Method for filtering brewed product | |
| JP2601700B2 (en) | Mirin production method | |
| US6033690A (en) | Process for pre-conditioning brewer's wort with beer fermentation products and production of a beer therefrom | |
| JP3605246B2 (en) | Method for producing tea-flavored happoshu and tea-flavored happoshu according to the production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20040406 |