JP2007044017A - Method for producing common salt - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing common salt containing natural delicious ingredients which marine products have through suppressing energy to be used and a raw material cost. <P>SOLUTION: This method for producing the common salt comprises filtering and dehydrating salinity-containing processing water used for processing marine products, such as wakame seaweed, tangle and salmon roe as a basic structure for pulverization, and secondarily using heat generated from a heating mechanism to be used as a dehydrating means of processing water in a processing stage, and if necessary, heating and baking the product, and crushing the product by a high-speed mill. The method enables effective use of resources and energy and obtaining the common salt which contains nutrient ingredients and delicious ingredients contained in marine products and is excellent in quality. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing salt, and more particularly, to a method for producing salt containing a natural umami component while keeping the energy and raw material costs used low.

  At present, salt in Japan is made from imported salt such as Mexican raw salt, Australian raw salt, Chinese raw salt, etc., and ion exchange salt produced from seawater using ion exchange membranes, depending on the purpose of use by the customer. Properly processed products are provided.

  Of these raw material salts, many of the imported salts can be present in seawater by drawing seawater with a salinity of 3.0-3.5% into the salt field and flying the water with the power of the sun and wind. It is the sun salt which collected and dried sodium chloride (NaCl) which disappeared.

  And if this salt is completely free of moisture, it will become an ideal salt containing all the mineral components (mineral ions) in the seawater, but NaCl will be included in the seawater because it precipitates when its concentration is about 35%. Most of the useful mineral ions are left in the salt fields as bitterns. Therefore, it is difficult to say that the content of mineral ions other than Na is high in imported salts, and the purity of NaCl is high at present.

  On the other hand, the ion exchange salt introduces filtered seawater into a precipitation tank in which anion exchange membranes and cation exchange membranes are alternately arranged, and simultaneously conducts ion exchange and chemical reaction by energization to collect salinity and collect saturated brine. This saturated salt water is decocted, boiled in a vacuum evaporator and then centrifuged and dried, but even in this ion exchange salt, only NaCl is precipitated when concentrated in the decoction process, Magnesium, calcium chloride, and the like are separated as bittern components, and the content of mineral ions is less than that of imported salts.

  Therefore, such salt and salt, which are made from such an ion exchange salt, have an extremely low mineral content, and the composition of household salt (table salt) currently marketed by Japan Tobacco Inc. is 99.5. More than% is sodium chloride, and it can be said that it is an inevitable result that the salt becomes salty.

By the way, many chloride ions (Cl ⁻ ) become extracellular ions, sodium ions also exist as extracellular ions, and sodium chloride, which is a compound thereof, becomes an extracellular fluid. It is appropriate to use potassium organic acid salt as the ion present in the cell, and potassium and sodium are balanced inside and outside the cell.

  And the ions taken into the cells are calcium and magnesium ions, and it is also the calcium that carries nutrients, so it is ideal that the salt contains not only sodium chloride but also calcium, magnesium, and potassium. I can say that.

  Therefore, for example, by adding bittern (magnesium chloride) to imported sun salt dissolved in fresh water and recrystallizing in a flat pot, or by adding calcium carbonate such as shell fossil to imported sun salt dissolved in fresh water and vacuum drying. Sodium chloride, which is produced as natural salt, is provided to customers. Magnesium chloride has deliquescent properties, so it absorbs moisture and becomes sticky. In addition, since calcium carbonate does not dissolve in water and cannot enter cells, salt cadmium is not resolved.

  Under such circumstances, various methods have been proposed and put into practice since salty salt with excellent mineral balance and umami has been awaited, but all the manufacturing methods have a salt concentration of 3.0 to 3.5%. The process uses processes such as decoction and simmering of seawater, centrifuging, and drying, increasing the cost of energy used and answering the demands of customers, including industrial aspects. The fact is that it is not possible.

  By the way, in Japan surrounded by the sea, various marine products have been used extensively for a long time. However, for example, wakame has been processed so that it can be distributed throughout the year because it changes quality within a few days after collection.

Wakame processed products are roughly divided into long-lived dried wakame and fresh seaweed, but customers are favoring raw seaweed with excellent flavor. There are two types of raw wakame: boiled wakame and boiled salted wakame. Most of the raw wakame are processed as boiled salted wakame due to its vibrant green color and increased commercial value.
For boiled salted seaweed seaweed, blanched (boiled) the collected seaweed with processing hot water that has been increased in salt concentration by adding salt to seawater, etc., and then salted to remove water. However, most of the high-salt treated water used in this processing process is dumped into the ocean, causing only ocean pollution. The impact on the ecosystem has also become a major problem.

  Therefore, in the present invention, such seawater treated water usually contains not only high concentrations of salt of 10% or more, but also nutrients contained in marine products such as seaweed. Specifically, the basic configuration is to produce salt by filtering and dewatering the treated water containing salt used for processing of marine products to make fine powder. .

  In this case, as seawater treated water, in addition to seaweed treated water, kelp treated water, salmon treated water, scallop treated water, and crab treated water can also be used. It is also preferable to use simmered juice and / or squeezed juice.

  In addition, it is preferable to use heat generated from a heating mechanism such as a boiler used in a marine product processing step as the dewatering means of the processed water. Specifically, the heat generated from this heating mechanism is used. After being dehydrated by secondary use, it is preferably dried by tertiary use, and further heated and fired as necessary and pulverized by a high-speed mill.

  On the other hand, if electrons are supplied at the time of dehydration and / or drying of the processed water, it is possible to prevent oxidation and improve thermal efficiency.

  Moreover, if 1-30 weight% of water-soluble mineral containing liquid is added to the processed water of marine products, the mineral balance of the salt produced can be suitably maintained, and the salt obtained by such a production method is It is provided as umami salt having natural umami ingredients and active ingredients contained in seafood such as seaweed.

  On the other hand, if a part of the treated water containing salt used for the processing of marine products is filtered and then returned to the processing water for marine products, it can be suitably reused. If a water-soluble mineral-containing liquid is added to the treated water to be refluxed, the quality of marine products to be treated can be improved.

According to the method for producing salt according to the present invention;
(1) Since the high-salinity treated water used in the processing and production of marine products is reused without being discarded, it is possible not only to avoid marine pollution and impact on the ecosystem due to dumping, but also during processing and manufacturing. Since waste heat is also used, energy and resources can be used effectively.
(2) Moreover, the salt which was excellent in the quality containing the various nutrient components and umami components contained in marine products can be manufactured.
(3) Further, since a water-soluble mineral-containing liquid is added to the processed water as a raw material, mineral-rich and balanced salt can be produced.
(4) Furthermore, since some of the treated water is reused for the processing and production of marine products, it is possible to obtain marine products such as boiled salted seaweed with less loss of flavor and nutrients as well as effective use of resources.
(5) And since seafood is processed by adding water-soluble mineral-containing liquid to this treated water, the quality of seafood products can be improved.
It has various advantages.

Next, the best embodiment in the manufacturing method of the salt which concerns on this invention is illustrated, and it demonstrates in detail below, referring an accompanying drawing.
In FIG. 1, in the method for producing salt according to the present invention, the treated water 12 containing salt used in the marine product processing 10 is filtered, dehydrated and concentrated, dried and fired, and further pulverized into fine powder. It is based on manufacturing the salt 14 by this.

  In the present embodiment, as the treated water 12, for example, in the case of producing a boiled salted seaweed seaweed, hot water used for blanching (blanched) the collected seaweed, that is, seawater or fresh water, etc. The treated water 16 is heated by a heating mechanism 18 such as a boiler, and its salt concentration is increased to about 10%. It is a collective term that includes seaweed cell juice (salt squeezed juice) having a salt concentration of 20% to 25%.

  In this case, the treated water 12 is used for processing the collected kelp into suki-kombu and processing the kombu-treated water having a salt concentration of about 10%, or when loosening the ovary of salmon and processing it into a sujiko. It goes without saying that treated water for each seafood processing plant that is the target, such as salmon processed water having a salinity of about 15% to 25%, as well as scallop processed water, crab processed water, etc., can be used. .

  Further, when the processed water 12 is dehydrated, the processed water 12 is filtered and then led to the heating mechanism 18 such as a boiler used in the seaweed processing process by the pipe 20, and is generated from the heating mechanism 14. Effective use of energy can be achieved by secondary use of the heat (waste heat / residual heat).

The processed water 12 dehydrated and concentrated using the heat of the heating mechanism 14 is sprayed and directly dried, or baked with a known heating device such as a kettle, and further pulverized with a high-speed mill. The product is prepared as salt 14 by removing foreign substances.
In this case, if the work is performed by supplying electrons (electrons = −e) at the time of dehydration concentration and / or spraying / drying of the processed water 12, it is possible to prevent the oxidation of the product and improve the thermal efficiency. If a configuration in which the heat generated from the heating mechanism 14 is thirdarily used as a heat source for drying is used, it is possible to further effectively use energy, which is preferable.

  In addition, the treated water 12 that is the raw material of the salt 14 is added with 1 to 30% by weight of a water-soluble mineral-containing liquid 22 as necessary after filtration and / or dehydration. It can be adjusted as desired.

  The water-soluble mineral-containing liquid 22 is, for example, charged into a fermentation tank with a pulverized mixture containing starch and / or cereals, seeds and eggshells in a weight ratio of 2.5: 3.0: 0.5. Water 3 is added to the mixed raw material 1 and heated to 50 to 100 ° C. with stirring to gelatinize the starch, and then kept at 30 to 40 ° C. to form a viscous mixed solution. Incubate the mixture at a temperature of 0 ° C. and add a predetermined gonococcus for complex fermentation, and then ripen this mixed fermentation mixture for 1 to 2 months, but add the water-soluble mineral-containing liquid 22 Is less than 1% by weight, it is difficult to adjust to the desired mineral balance, and when the added amount exceeds 30% by weight, the organic acid component contained in the water-soluble mineral-containing liquid 22 increases and a slight acid odor is generated. As well as manufacturing costs And the like of the surface to be a problem in terms of cost-effective results.

  The water-soluble mineral-containing liquid 22 prepared as described above contains 5 to 10% by weight of a mineral component (ash), and in addition to a large amount of mineral ions such as calcium, magnesium, sodium, potassium, iron and the like. It contains trace mineral elements such as phosphorus, copper, zinc, manganese, sulfur and silicon.

  The salt 14 produced in this way is not only prepared as a high-quality umami salt containing various nutritional components and umami components contained in the processed marine products, but also added with a water-soluble mineral-containing liquid 22 Therefore, it becomes a salt rich in mineral rich and balanced.

A part of the processed water 12 containing salt used for processing seafood is appropriately filtered and then returned to the processing water 16, and heated again by the heating mechanism 18 to be used for processing seafood. Can be reused.
At this time, if the water-soluble mineral-containing liquid 22 is added to the treated water 12 that has been refluxed, the quality of marine products can be improved and a suitable treatment can be performed.

Example 1
After filtering the seaweed treated water 12 having a salt concentration of 3 to 15% using normal salt, it is dehydrated and concentrated in the electron supply atmosphere using the residual heat of the boiler 18 and then baked in a baking kettle and then pulverized in a high-speed mill. The wakame salt A was produced by removing the contaminants.
When the wakame salt A obtained by this procedure was analyzed and compared with the above-mentioned ordinary salt, the main component composition (% by weight, per 100 g) was as shown in Table 1.

Example 2
After filtering the seaweed treated water 12 having a salt concentration of 3 to 15% using normal salt in the same manner as in Example 1 above, 10% by weight of a water-soluble mineral-containing liquid was added to the seaweed treated water 12 to obtain a boiler 18. The remaining heat was dehydrated and concentrated in an electron supply atmosphere, calcined in a calcining pot, and then pulverized in a high-speed mill to remove interstitial substances, thereby producing seaweed salt B.
Table 1 shows the main component composition (% by weight, per 100 g) of seaweed salt B obtained by this procedure.

As is clear from the analysis results in Table 1, the content of the mineral component of the seaweed salt A (Example 1) is dramatically increased and the mineral balance as salt is improved as compared with the normal salt. In addition, it was confirmed that the seaweed salt B (Example 2) further increases the mineral component compared to the seaweed salt A (Example 1), and the mineral balance is close to the body fluid composition and becomes mellow salt that is good for the body. .
Furthermore, seaweed salt A and seaweed salt B contain various amino acids such as glutamic acid, aspartic acid, glycine and alanine contained in seaweed, so that the umami increases and it is confirmed that they are salt having a seaweed plump flavor. It was done.

Example 3
The kelp-treated water 12 used to process the collected kelp into suki-kombu (using normal salt, with a salinity of about 1 to 10%) is filtered, and then the supply atmosphere of electrons using the residual heat of the boiler 18 The kelp salt A was produced by spraying and drying in order to remove the foreign matter.
When the kelp salt A obtained by this procedure was analyzed and compared with the above-mentioned average salt (control), the main component composition (% by weight, per 100 g) was as shown in Table 2.

Example 4
After filtering the kelp treated water 12 having a salt concentration of about 1 to 10% using normal salt in the same manner as in Example 3 above, 10% by weight of a water-soluble mineral-containing liquid is added to the kelp treated water 12 to obtain a boiler. The kelp B was manufactured by spraying and drying in the electron supply atmosphere using the remaining heat of 18 to remove the foreign matter.
Table 2 shows the main component composition (% by weight, per 100 g) of seaweed salt B obtained by this procedure.

According to the analysis results in Table 2, the kelp salt A (Example 3) has a dramatic increase in the content of mineral components compared to the average salt and the seaweed salt A (Example 1) and the seaweed salt B (Example 2). The mineral balance as salt is improved, and the kelp salt B (Example 4) has a further increased calcium component compared to the kelp salt A (Example 3), and has an excellent mineral balance. It was confirmed that the salt was mild.
Furthermore, kelp salt A and kelp salt B contain a large amount of various amino acids such as taurine, glutamic acid, aspartic acid, glycine and cysteine contained in kelp, and it is confirmed that they are tasty and tasty salt. It was done.

Thus, the salt produced according to each of the above examples contains the components of the respective marine products because the raw materials are not disposed of, without discarding the treated water containing various components eluted from the wakame and kelp that are the target of processing. This is because it is reused as water, and a water-soluble mineral-containing liquid is also added as appropriate, so that it contains magnesium chloride and calcium chloride that are separated as a bitter ingredient in the conventional manufacturing method and has excellent mineral balance. Can be obtained.
In addition, although the salt using the seaweed process water and the kelp process water was illustrated as an Example, the salinity processed water whose salinity used about 15%-25% was used when loosening the ovary of a salmon and processing it into a sujiko. Furthermore, it has been confirmed that the salt obtained by using scallop processed water, crab processed water, etc. also has the taste of the target marine product and is a savory salt with an excellent mineral balance.

BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic explanatory drawing which shows suitable embodiment of the manufacturing method of the salt which concerns on this invention, Comprising: It is a schematic process explanatory drawing also including the seafood treatment process used as a front | former stage of salt manufacture, and the reuse process water.

Explanation of symbols

10 ... processing of marine products,
12 ... Processed water,
14 ... salt,
16 ... treatment water,
18 ... heating mechanism (boiler),
20 ... Piping,
22 ... Water-soluble mineral-containing liquid,

Claims (10)

A method for producing salt, characterized in that treated water containing salt used for processing seafood is filtered, dehydrated, dried and further pulverized. The method for producing salt according to claim 1, wherein the seawater processed water is any one of seaweed processed water, kelp processed water, salmon processed water, scallop processed water, and crab processed water. Processed water is a manufacturing method of the salt of Claim 1 or 2 which consists of boiled juice and / or squeezed soup of the target seafood. The method for producing salt according to any one of claims 1 to 3, wherein the heat generated from a heating mechanism used in a marine product processing step is secondarily used as a dewatering means for processed water. The method for producing sodium chloride according to claim 4, wherein the heat generated from the heating mechanism is secondarily used, then dried thirdly, further heated and fired, and pulverized with a high-speed mill. The method for producing salt according to claim 4 or 5, comprising supplying electrons at the time of dehydration and / or drying of the processed water. The method for producing sodium chloride according to any one of claims 1 to 6, wherein 1 to 30 wt% of a water-soluble mineral-containing liquid is added to the processed water. Salt produced by the method according to claim 1. A method for reusing marine product processed water, wherein a portion of treated water containing salt used for processing marine products is filtered and then returned to seawater processed water. The method for reusing marine product processed water according to claim 9, wherein a water-soluble mineral-containing liquid is added to the treated water to be refluxed.

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