JP2013507982A - Desalination of salted fermented foods using sake - Google Patents
Desalination of salted fermented foods using sake Download PDFInfo
- Publication number
- JP2013507982A JP2013507982A JP2012536646A JP2012536646A JP2013507982A JP 2013507982 A JP2013507982 A JP 2013507982A JP 2012536646 A JP2012536646 A JP 2012536646A JP 2012536646 A JP2012536646 A JP 2012536646A JP 2013507982 A JP2013507982 A JP 2013507982A
- Authority
- JP
- Japan
- Prior art keywords
- salt
- salted
- alcohol
- fermented food
- concentration
- 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.)
- Granted
Links
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 38
- 238000010612 desalination reaction Methods 0.000 title claims description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 110
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 71
- 238000000034 method Methods 0.000 claims abstract description 34
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 8
- 238000001556 precipitation Methods 0.000 claims description 7
- 238000011033 desalting Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 238000000053 physical method Methods 0.000 claims 2
- 238000005057 refrigeration Methods 0.000 claims 1
- 238000000151 deposition Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 16
- 235000013305 food Nutrition 0.000 description 13
- 235000013555 soy sauce Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 241001454694 Clupeiformes Species 0.000 description 8
- 241000238557 Decapoda Species 0.000 description 8
- 235000019513 anchovy Nutrition 0.000 description 8
- 230000003247 decreasing effect Effects 0.000 description 8
- 230000001965 increasing effect Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 244000294411 Mirabilis expansa Species 0.000 description 3
- 235000015429 Mirabilis expansa Nutrition 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000013536 miso Nutrition 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 238000000909 electrodialysis Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002798 polar solvent Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000012454 non-polar solvent Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021023 sodium intake Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
Abstract
本発明は、酒精を用いた塩蔵発酵食品の脱塩方法であり、より詳しくは、塩蔵発酵食品に一定量の酒精を加えることによって、塩の溶解度を低下させて塩を析出した後、物理的な方法で塩を除去し、減圧低温蒸発器を用いて酒精を除去する方法に関する。
【選択図】図１The present invention is a method for desalinizing salted and fermented foods using sake, and more specifically, by adding a certain amount of sake to salted and fermented foods to reduce the solubility of the salt and depositing the salt, The present invention relates to a method for removing salt by a simple method and removing alcohol using a vacuum low-temperature evaporator.
[Selection] Figure 1
Description
本発明は、酒精を用いた塩蔵発酵食品の脱塩方法であり、より詳しくは、塩蔵発酵食品に一定量の酒精を添加することによって、塩分の溶解度を低下させて塩を析出した後、物理的な方法で塩を除去する方法に関する。 The present invention is a method for desalinizing salted and fermented foods using sake, and more specifically, by adding a certain amount of sake to salted and fermented foods to reduce the solubility of salt and deposit salts, Relates to a method for removing salt in a conventional manner.
近頃、健康に対する関心が増加していくにつれて、ナトリウムの過剰摂取に対する心配が高まっている傾向にある。ヒトがナトリウムを過剰摂取すると、細胞外部の浸透圧が増加し、液の増加をもたらして、心臓と腎臓に過度な負担を与えて高血圧を引き起こし、骨中のカルシウム排出を促進して骨粗鬆症を誘発することがある。塩の主元素であるナトリウムは、他の栄養成分とは違って、人体の平衡を保持するための要求量が極めて少なく、欠乏の心配はほとんどないが、大部分の食品に多量に含有されていることから、その摂取量を制限している実状である。世界各国の成人基準１日当たりのナトリウム摂取制限量は、米国２，４００ｍｇ、英国１，６００ｍｇ、日本３，９３０ｍｇであり、韓国は、未だに政府が定めた基準はないが、韓国栄養学会が３，４５０ｍｇと定めている。特に、韓国は塩辛、醤油類など塩分の含量が高い食品が多く、成人基準１日当たりのナトリウム摂取量が６，０００〜８，０００ｍｇにも達していることが知られている。 Recently, as interest in health has increased, there has been a growing concern about overdose of sodium. When humans overdose sodium, the osmotic pressure outside the cell increases, resulting in increased fluid, overburdening the heart and kidneys, causing hypertension, and promoting calcium excretion in the bones to induce osteoporosis There are things to do. Unlike other nutritional components, sodium, the main element of salt, requires very little to maintain the balance of the human body and there is little concern about deficiency, but it is contained in large amounts in most foods. Therefore, it is the actual situation that limits its intake. The daily adult sodium intake limit in the world is 2,400 mg in the United States, 1,600 mg in the United Kingdom, and 3,930 mg in Japan. Korea does not yet have a government-defined standard, It is set at 450 mg. In particular, South Korea has many foods with a high salt content such as salty and soy sauce, and it is known that the daily intake of sodium per day reaches 6,000 to 8,000 mg.
以上のような問題点を解決するための方案の一つとして、脱塩過程を介して塩蔵食品の塩含量を低くしようとする研究が活発に進んでいる。既に公知の技術としては、電気分解による塩蔵食品の脱塩方法（特許文献１）、電解処理による有害金属と塩分が多量含有された水産物、畜産加工物、生鮮野菜及び果実の脱金属脱塩加工（特許文献２）、電気透析法による醤油の低塩化方法(特許文献３)、浸漬及び遠心分離脱塩方法を用いたキュウリの塩漬けの製造方法（特許文献４）などがあるが、高価な電気透析装置が必要とされ、電気透析時に塩蔵発酵食品の低分子呈味成分も一緒に除去される短所がある。 As one of the solutions for solving the above problems, researches for reducing the salt content of salted foods through a desalting process are actively progressing. Already known techniques include a method for desalting salted foods by electrolysis (Patent Document 1), aquatic products, livestock products, fresh vegetables and fruits containing a large amount of harmful metals and salts by electrolytic treatment. (Patent Document 2), soy sauce low salinization method by electrodialysis (Patent Document 3), cucumber salting manufacturing method using soaking and centrifugal desalting method (Patent Document 4), etc. A dialysis apparatus is required, and there is a disadvantage that low-molecular taste components of salted and fermented food are also removed during electrodialysis.
塩蔵発酵食品（salted & fermented food）は、塩を加えて貯蔵性を高めた状態で、乳酸菌、好塩微生物及び酵母などによって、徐々に発酵及び熟成させた食品である。その原料には、農産物、水産物、畜産物、林産物などが使用され、その特有の成分が微生物の作用により分解され低分子化されるか、新しい成分が合成され、栄養価が向上し、嗜好性と貯蔵性に優れるようになる。代表的な塩蔵発酵食品は、塩辛、キムチ、醤油、みそ、唐辛子みそなどであり、韓国の人々が昔から楽しんで食べる伝統食品である。しかし、最近、塩の過剰摂取を心配し、塩蔵発酵食品を避ける傾向にあり、これに対する改善策として、塩分の使用量を減らす代わりに、低温で熟成させたり塩の代りに塩化カリウム（ＫＣｌ）、エタノールなどを用いたりする事例が増加しているが、塩蔵発酵食品の固有の風味保持には物足りなく、貯蔵性も落ちる短所がある。さらに別の方法としては、電気透析器により塩蔵発酵食品の塩を除去する方法もあるが、電気透析器の設置及び保持に多くの費用が必要とされ、脱塩過程で塩蔵発酵食品の低分子呈味成分が消失される短所がある。 Salted & fermented food is a food that has been gradually fermented and matured by lactic acid bacteria, halophilic microorganisms, yeast, and the like in a state in which salt is added to enhance storage. Agricultural products, marine products, livestock products, forest products, etc. are used as raw materials, and their unique components are decomposed and reduced in molecular weight by the action of microorganisms, or new components are synthesized, improving nutritional value and palatability. And it becomes excellent in storability. Typical salted and fermented foods are salted, kimchi, soy sauce, miso, chili miso, etc., which have been traditionally enjoyed by Korean people. Recently, however, there is a tendency to avoid salted fermented foods due to fear of excessive salt intake. As an improvement measure, instead of reducing the amount of salt used, aging at low temperatures or potassium chloride (KCl) instead of salt. However, the use of ethanol and the like is increasing, but the inherent flavor retention of salted fermented foods is unsatisfactory and has the disadvantage of poor storage. As another method, there is a method of removing salt from the salted fermented food by an electrodialyzer. However, a large amount of cost is required for installation and maintenance of the electrodialyzer, and the low molecular weight of the salted fermented food during the desalting process. There is a disadvantage that the taste component disappears.
本発明が解決する技術的課題は、食品加工工場で一般に使用されている食品添加物、食品貯蔵用タンク、蒸発濃縮装置などだけを用いて、低コストで脱塩し、呈味成分の損失も最小化できる方法を開発することにある。 The technical problem to be solved by the present invention is to use only food additives, food storage tanks, evaporative concentrators, etc. that are generally used in food processing factories, and to desalinate at low cost and to lose taste components. To develop a method that can be minimized.
本発明は、塩蔵発酵食品の脱塩のために、韓国食品規格集で食品添加物としてその使用が可能な酒精（spirit）を用いる。酒精はエタノールを９５％含有しており、食品工業において、酒類、調味料、醤類、酢などの添加物として使用され、醤類、生麺類、菓子類、魚肉練製品など各種加工食品の品質保存料や健康機能食品の原料を抽出する溶媒としても活用されている。 The present invention uses spirit which can be used as a food additive in the Korean Food Standards Collection for desalination of salted and fermented foods. Alcohol contains 95% ethanol and is used in the food industry as an additive for liquors, seasonings, soy sauce, vinegar, etc., and the quality of various processed foods such as soy sauce, raw noodles, confectionery, and fish paste products It is also used as a solvent to extract preservatives and health food ingredients.
一方、溶液の溶解度は、溶媒と溶質の極性度（polarity）に応じて変わり、極性溶質は極性溶媒に、非極性溶質は非極性溶媒によく溶解する。従って、極性溶質である塩は、極性溶媒の水によく溶解し、温度に伴う溶解度の差はあまり大きくないことが知られている。また、塩は極性度が５．２のエタノールより極性度が９．０の水によく溶解する。従って、塩の水溶液に水より極性度の低いエタノールを添加すれば、塩の溶解度が低下して塩が析出する。 On the other hand, the solubility of the solution varies depending on the polarities of the solvent and the solute, and the polar solute dissolves well in the polar solvent and the nonpolar solute dissolves in the nonpolar solvent. Therefore, it is known that a salt that is a polar solute dissolves well in water of a polar solvent, and the difference in solubility with temperature is not so large. Moreover, the salt dissolves better in water with a polarity of 9.0 than ethanol with a polarity of 5.2. Therefore, if ethanol having a lower polarity than water is added to an aqueous salt solution, the solubility of the salt is lowered and the salt is precipitated.
本発明は、前記提示された科学的原理を応用して、エタノールを９５％含有している酒精を塩蔵発酵食品に加えることで、塩の溶解度を低下させて塩を析出した後、物理的な方法で塩を除去する。 The present invention applies the above-described scientific principle to add sake spirit containing 95% ethanol to a salted fermented food, thereby reducing the solubility of the salt and precipitating the salt. Remove salt by method.
本発明の構成は、大きく、塩蔵発酵食品に酒精を加え、１）塩の析出を誘導する工程、２）析出した塩を物理的に除去する工程、３）塩蔵発酵食品から酒精を除去する工程に分けられる。 The constitution of the present invention is large, adding alcohol to salted and fermented foods, 1) inducing salt precipitation, 2) physically removing the deposited salt, and 3) removing alcohol from salted and fermented foods. It is divided into.
もう少し詳しく説明すると、一定量の塩蔵発酵食品に、その０．５〜１０倍容量の酒精を加え、よく混合した後、１５〜２５℃で１〜３６時間放置すると、塩が析出して塩蔵発酵食品の下段部に沈澱する。この時、沈澱した塩が、混ざって出ないように注意しながら、液体だけを分離した後、真空濃縮器上で酒精を回収する。 In more detail, after adding 0.5 to 10 times the volume of sake to a certain amount of salted and fermented food and mixing well, if left at 15 to 25 ° C. for 1 to 36 hours, salt precipitates and salted and fermented It settles on the lower part of the food. At this time, the separated salt is collected on a vacuum concentrator after careful separation so that the precipitated salt does not come out.
前記工程１）で酒精添加後、放置する温度は１５〜２５℃であり、１５〜２０℃が好ましく、放置時間は１〜３６時間であり、好ましくは１２〜２４時間である。 The temperature at which the alcoholic alcohol is left in the step 1) after the addition of alcohol is 15 to 25 ° C., preferably 15 to 20 ° C., and the leaving time is 1 to 36 hours, preferably 12 to 24 hours.
温度は塩の沈澱に大きな影響を与えないが、品質の標準化のためには、一定の温度の保持が必須であり、温度保持に大きなエネルギーを必要としない室温（１５〜２０℃）範囲で実施することが好ましい。 Although the temperature does not significantly affect the precipitation of the salt, it is essential to maintain a certain temperature for quality standardization, and it is carried out in the room temperature range (15-20 ° C) that does not require a large amount of energy to maintain the temperature. It is preferable to do.
放置時間が１時間以下のとき、塩が完全に沈殿せず、塩濃度の低下に効率的でなく、３６時間以上放置すると、脱塩した塩蔵発酵食品の品質が損傷される恐れがあるので、好ましくない。 When the standing time is 1 hour or less, the salt is not completely precipitated, it is not efficient for lowering the salt concentration, and leaving it for 36 hours or more may damage the quality of the desalted salted fermented food. It is not preferable.
加える酒精の量は、塩蔵発酵食品容量の０．５〜１０倍であり、好ましくは１〜５倍容量の酒精を加えるのが好ましい。 The amount of sake spirit to be added is 0.5 to 10 times the salted fermented food volume, and preferably 1 to 5 times the volume of sake spirit is added.
酒精の量が０．５倍以下のとき、塩濃度の減少幅が小さく、本願発明の目的を達成することが難しく、酒精の量が１０倍以上のとき、塩濃度減少の効率性が落ちる。 When the amount of alcohol is 0.5 times or less, the decrease in salt concentration is small and it is difficult to achieve the object of the present invention. When the amount of alcohol is 10 times or more, the efficiency of salt concentration reduction is reduced.
前記工程２）で析出した塩を物理的に除去する方法は、自然沈澱法、遠心分離法、ろ過法などがあるが、経済的側面を考慮すると、自然沈澱法が最も好ましい。 There are a natural precipitation method, a centrifugal separation method, a filtration method and the like as a method for physically removing the salt precipitated in the step 2), but the natural precipitation method is most preferable in consideration of economic aspects.
工程３）の酒精除去方法は、常圧高温蒸発法、減圧低温蒸発法などがあるが、塩蔵発酵食品の品質保持のためには減圧低温蒸発法が好ましい。減圧低温蒸発時は、１００〜５００ｍＨｇの圧力下、１０〜５０℃の温度条件で行うことが好ましい。 The method for removing the spirits in step 3) includes a normal pressure high temperature evaporation method and a reduced pressure low temperature evaporation method, but a reduced pressure low temperature evaporation method is preferred for maintaining the quality of the salted and fermented food. At the time of low-pressure evaporation at a reduced pressure, it is preferably carried out under a temperature condition of 10 to 50 ° C. under a pressure of 100 to 500 mHg.
また、本発明では、小エビの塩辛、みそのような水分の少ない固体状の食品の場合には、酒精だけでは食品内に存在する塩を効果的に除去できないので、一定量の水を添加して、食品内の塩を水に溶出させた後、水に溶出した塩を前記方法で除去することができる。即ち、工程１）の前に、塩蔵発酵食品に塩蔵発酵食品容量の５〜１５倍容量の水を加え、５℃の冷蔵状態で１２〜３６時間放置し、塩を溶出した後、遠心分離して液体を分離し、分離した液体に上記のように酒精を加えて、塩を析出させることも可能である。遠心分離し、液体と分離して得た固体と、酒精を加えて塩を析出した溶液を合わせ、減圧低温蒸発器で酒精と水を蒸発させれば、脱塩された塩蔵発酵食品を得ることができる。 In addition, in the present invention, in the case of a solid food with a small amount of shrimp and salty water, such as salt, the salt present in the food cannot be removed effectively only by alcohol, so a certain amount of water is added. Then, after the salt in the food is eluted in water, the salt eluted in water can be removed by the above method. That is, before step 1), 5 to 15 times the volume of salted and fermented food is added to salted and fermented food, and left in a refrigerated state at 5 ° C. for 12 to 36 hours to elute the salt and then centrifuged. It is also possible to separate the liquid and add alcohol to the separated liquid as described above to precipitate the salt. The solid obtained by centrifuging and separating from the liquid is combined with the solution in which salt is precipitated by adding alcohol, and the alcohol and water are evaporated in a low-pressure low-temperature evaporator to obtain a desalted salted fermented food. Can do.
以下、実施例を参照して本発明の内容を具体的に説明するが、本内容が発明の請求範囲を制限するものではない。 Hereinafter, the content of the present invention will be specifically described with reference to examples, but the present content does not limit the scope of the invention.
実施例１：酒精を用いた塩濃度が２３％の塩水溶液の脱塩
（１）塩濃度が２３％の塩水溶液１００ｍＬを容器に取り、酒精（エタノール９５％）１〜２，０００ｖ／ｖ％を濃度別に加えた後、２０℃で、２４時間放置して塩を析出した。
Example 1: Desalination of an aqueous salt solution having a salt concentration of 23% using alcohol spirit (1) 100 mL of an aqueous salt solution having a salt concentration of 23% was placed in a container, and alcohol spirit (ethanol 95%) 1 to 2,000 v / v% Were added at different concentrations, and then left at 20 ° C. for 24 hours to precipitate a salt.
（２）容器の下段部に析出、沈澱した塩が、混ざって出ないように容器を注意しながら、斜めにして、溶液を別の容器に移した。 (2) The solution was transferred to another container in a slanting manner while paying attention to the container so that the salt precipitated and precipitated in the lower part of the container did not mix and come out.
（３）塩を除去した溶液を、減圧低温蒸発器に入れ、温度３５℃、圧力２００ｍｍＨｇの条件で、酒精を完全に蒸発した後、溶液の体積を１００ｍＬに定量して塩濃度を測定した。 (3) The solution from which the salt was removed was put into a vacuum low-temperature evaporator, and after completely evaporating alcohol under the conditions of a temperature of 35 ° C. and a pressure of 200 mmHg, the volume of the solution was quantified to 100 mL and the salt concentration was measured.
前記方法で実験した結果、酒精の濃度別塩水溶液の塩濃度は図１のとおりであった。塩水溶液の塩濃度は酒精の濃度が増加するほど減少したが、酒精濃度が５００ｖ／ｖ％以上では塩濃度が大きく減少しなかった。即ち、塩濃度が２３％の水溶液に酒精を、それぞれ、１、５、１０、２０、５０、１００、３００、５００、１，０００、２，０００ｖ／ｖ％を加えると、塩濃度は２２．５、１７．７、１５．６、１５．１、１４．９、１４．０、９．７、７．２、６．８、６．３％と減少した。以上のような結果からわかるように、塩濃度が２３％の水溶液に３００ｖ／ｖ％の酒精を加えると、塩濃度が約１０％の水溶液の製造が可能と期待される。 As a result of the experiment by the above method, the salt concentration of the salt aqueous solution according to the concentration of alcohol was as shown in FIG. The salt concentration of the salt aqueous solution decreased as the alcohol concentration increased, but the salt concentration did not decrease greatly when the alcohol concentration was 500 v / v% or more. That is, when alcohol is added to an aqueous solution having a salt concentration of 23%, 1, 5, 10, 20, 50, 100, 300, 500, 1,000, and 2,000 v / v%, respectively, the salt concentration becomes 22. 5, 17.7, 15.6, 15.1, 14.9, 14.0, 9.7, 7.2, 6.8, 6.3%. As can be seen from the above results, it is expected that an aqueous solution having a salt concentration of about 10% can be produced by adding 300 v / v% sake to an aqueous solution having a salt concentration of 23%.
実施例２：酒精を用いた塩濃度が２３％のカタクチイワシの塩辛の脱塩
（１）塩濃度が２３％のカタクチイワシの塩辛１００Ｌを容器に入れ、酒精（エタノール９５％）５０〜５００ｖ／ｖ％を濃度別に加え、２０℃で、２４時間放置して塩を析出した。
Example 2: Desalination of anchovy salty salt with an alcohol concentration of 23% (1) 100 L of anchovy salty salt with a salt concentration of 23% was placed in a container and alcohol (95% ethanol) 50-500 v / v% Were added at different concentrations and left at 20 ° C. for 24 hours to precipitate a salt.
（２）容器の下段部に析出、沈澱した塩が、混ざって出ないように、容器を注意しながら、斜めにして、溶液を別の容器に移した。 (2) The solution was transferred to another container by tilting the container carefully so that the salt precipitated and precipitated in the lower part of the container did not mix and come out.
（３）塩を除去した溶液を、減圧低温蒸発器に入れ、温度３５℃、圧力２００ｍｍＨｇの条件で、酒精を完全に蒸発した後、溶液の体積を１００ｍＬに定量して塩濃度を測定した。 (3) The solution from which the salt was removed was put into a vacuum low-temperature evaporator, and after completely evaporating alcohol under the conditions of a temperature of 35 ° C. and a pressure of 200 mmHg, the volume of the solution was quantified to 100 mL and the salt concentration was measured.
前記方法で実験した結果、酒精の濃度別カタクチイワシの塩辛の塩濃度は図２のとおりであった。カタクチイワシの塩辛の塩濃度は酒精の濃度が増加するほど減少した。即ち、塩濃度が２３％のカタクチイワシの塩辛に酒精を、それぞれ、５０、１００、３００、５００ｖ／ｖ％を加えると、塩濃度は１５．０、１４．３、１０．０、７．５％と減少した。 As a result of the experiment by the above method, the salt concentration of anchovy salted by concentration of alcohol was as shown in FIG. Anchovy salt concentration decreased with increasing alcohol concentration. That is, when alcohol, 50, 100, 300, and 500 v / v% are added to anchovy salty anchovy having a salt concentration of 23%, the salt concentration is 15.0, 14.3, 10.0, and 7.5%, respectively. And decreased.
実施例３：酒精を用いた塩濃度が２０％の醤油の脱塩
（１）塩濃度が２０％の醤油１００Ｌを容器に入れ、酒精（エタノール９５％）５０〜５００ｖ／ｖ％を濃度別に加え、２０℃で２４時間放置して塩を析出した。
Example 3: Desalination of soy sauce with a salt concentration of 20% using sake spirit (1) 100 L of soy sauce with a salt concentration of 20% is put in a container, and 50 to 500 v / v% of sake spirit (ethanol 95%) is added according to the concentration. And left at 20 ° C. for 24 hours to precipitate a salt.
（２）容器の下段部に析出、沈澱した塩が、混ざって出ないように、容器を注意しながら、斜めにして、溶液を別の容器に移した。 (2) The solution was transferred to another container by tilting the container carefully so that the salt precipitated and precipitated in the lower part of the container did not mix and come out.
（３）塩を除去した溶液を、減圧低温蒸発器に入れ、温度３５℃、圧力２００ｍｍＨｇの条件で酒精を完全に蒸発した後、溶液の体積を１００ｍＬに定量して塩濃度を測定した。 (3) The solution from which the salt had been removed was placed in a vacuum low-temperature evaporator, and after the alcohol was completely evaporated under the conditions of a temperature of 35 ° C. and a pressure of 200 mmHg, the volume of the solution was quantified to 100 mL and the salt concentration was measured.
前記方法で実験した結果、酒精の濃度別醤油の塩濃度は図３のとおりであった。醤油の塩濃度は酒精の濃度が増加するほど減少した。即ち、塩濃度が２０％のカタクチイワシの塩辛に酒精を、それぞれ、５０、１００、３００、５００ｖ／ｖ％を添加すると、塩濃度は１４．８、１４．１、９．８、７．３％と減少した。 As a result of the experiment by the above method, the salt concentration of soy sauce according to the concentration of sake was as shown in FIG. The salt concentration of soy sauce decreased as the alcohol concentration increased. That is, when 50, 100, 300, and 500 v / v% of alcohol is added to anchovy salted with 20% salt concentration, the salt concentration is 14.8, 14.1, 9.8, and 7.3%, respectively. And decreased.
実施例４：酒精を用いた塩濃度が３０％の小エビの塩辛の脱塩
（１）塩濃度が３０％の小エビの塩辛１ｋｇに１０Ｌの水を加え、５℃の冷蔵庫で２４時間放置して塩を溶出した後、遠心分離し、液体を分離して容器に入れ、固体は別保管した。
Example 4: Desalination of salted shrimp with 30% salt concentration using sake spirit (1) Add 1 L of water to 1 kg of salted shrimp with salt concentration of 30% and let stand in a refrigerator at 5 ° C for 24 hours After elution of the salt, the mixture was centrifuged, the liquid was separated and placed in a container, and the solid was stored separately.
（２）分離した液体に酒精（エタノール９５％）５０〜５００ｖ／ｖ％を濃度別に加え、２０℃で、２４時間放置して塩を析出した。 (2) Alcohol (ethanol 95%) 50-500 v / v% was added to the separated liquid according to the concentration, and the mixture was allowed to stand at 20 ° C. for 24 hours to precipitate a salt.
（３）容器の下段部に析出、沈澱した塩が混ざって出ないように容器を注意しながら、斜めにして溶液を別の容器に移した。 (3) The solution was transferred to another container in a slanting manner while paying attention to the container so that the salt deposited and precipitated in the lower part of the container was not mixed.
（４）塩を除去した溶液に、前記（１）で分離した固体を合せて、減圧低温蒸発器に入れ、温度３５℃、圧力２００ｍｍＨｇの条件で酒精を完全に蒸発した後、塩濃度を測定した。 (4) The solid separated in (1) above is combined with the solution from which the salt has been removed, placed in a vacuum low-temperature evaporator, and the alcohol concentration is completely evaporated under the conditions of a temperature of 35 ° C. and a pressure of 200 mmHg, and then the salt concentration is measured. did.
前記方法で実験した結果、酒精の濃度別小エビの塩辛の塩濃度は図４のとおりであった。小エビの塩辛の塩濃度は酒精の濃度が増加するほど減少した。即ち、塩濃度が３０％の小エビの塩辛に酒精を、それぞれ、５０、１００、３００、５００ｖ／ｖ％を添加すると、塩濃度は１８．７、１６．５、１２．０、１０．０％と減少した。 As a result of the experiment by the above-mentioned method, the salt concentration of shrimp salted by the concentration of alcohol was as shown in FIG. The salt concentration of shrimp shrimp decreased with increasing concentration of alcohol. That is, when sake, 50, 100, 300, and 500 v / v% are added to shrimp salt of shrimp with a salt concentration of 30%, the salt concentration is 18.7, 16.5, 12.0, 10.0. % Decreased.
実施例５：酒精を用いた塩濃度が１５％のみその脱塩
（１）塩濃度が１５％のみそ１ｋｇに１０Ｌの水を加え、５℃の冷蔵庫で２４時間放置して塩を溶出した後、遠心分離し、液体を分離して容器に入れ、固体は別保管した。
Example 5: Desalination of salt concentration of only 15% using sake spirit (1) After adding 10 L of water to 1 kg of salt concentration of 15% and leaving it in a refrigerator at 5 ° C. for 24 hours to elute the salt The liquid was separated and placed in a container, and the solid was stored separately.
（２）分離した液体に酒精（エタノール９５％）５０〜５００ｖ／ｖ％を濃度別に加えた後、２０℃で、２４時間放置して塩を析出した。 (2) Alcohol (ethanol 95%) 50-500 v / v% was added to the separated liquid according to the concentration, and the mixture was allowed to stand at 20 ° C. for 24 hours to precipitate a salt.
（３）容器の下段部に析出、沈澱した塩が、混ざって出ないように容器を注意しながら、斜めにして、溶液を別の容器に移した。 (3) The solution was transferred to another container in a slanting manner while paying attention to the container so that the salt precipitated and precipitated in the lower part of the container did not mix and come out.
（４）塩を除去した溶液に、前記（１）で分離した固体を合せて、減圧低温蒸発器に入れ、温度３５℃、圧力２００ｍｍＨｇの条件で酒精を完全に蒸発した後、塩濃度を測定した。 (4) The solid separated in (1) above is combined with the solution from which the salt has been removed, placed in a vacuum low-temperature evaporator, and the alcohol concentration is completely evaporated under the conditions of a temperature of 35 ° C. and a pressure of 200 mmHg, and then the salt concentration is measured. did.
前記方法で実験した結果、酒精の濃度別みその塩濃度は図５のとおりであった。みその塩濃度は酒精の濃度が増加するほど減少した。即ち、塩濃度が１５％のみそに酒精を、それぞれ、５０、１００、３００、５００ｖ／ｖ％を添加すると、塩濃度は１３．１、１２．０、１０．０、７．４％と減少した。 As a result of the experiment by the above method, the salt concentration was as shown in FIG. Miso salt concentration decreased with increasing alcohol concentration. That is, when alcohol concentration is added to 50%, 100, 300, and 500v / v%, respectively, the salt concentration decreases to 13.1, 12.0, 10.0, and 7.4%. did.
本発明により、塩蔵発酵食品に含有されている塩を、所望の濃度になるだけ、特別な装置を用いることなく、効果的に除去でき、人類の保健向上に大きく寄与することが期待される。特に、韓国伝統塩蔵発酵食品の国内消費促進及び世界化を通して高付加価値食品産業の創出にも注目に値する効果が期待される。 According to the present invention, it is expected that the salt contained in the salted and fermented food can be effectively removed without using a special device as long as it has a desired concentration and greatly contributes to the improvement of human health. In particular, a remarkable effect is expected for the creation of a high-value-added food industry through promotion of domestic consumption and globalization of Korean traditional salted fermented foods.
Claims (8)
２）工程１）で析出した塩を物理的な方法で除去する工程；及び
３）工程２）で塩を除去した塩蔵発酵食品から酒精を除去する工程；
を含む塩蔵発酵食品の脱塩方法。 1) A step of adding salted alcohol or 95% ethanol corresponding to 0.5 to 10 times its capacity to a salted fermented food and leaving it at 15 to 25 ° C. for 1 to 36 hours to induce salt precipitation;
2) a step of removing the salt precipitated in step 1) by a physical method; and 3) a step of removing alcohol from the salted fermented food from which the salt has been removed in step 2);
For desalting salted and fermented foods.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2009-0103863 | 2009-10-30 | ||
| KR1020090103863A KR101102259B1 (en) | 2009-10-30 | 2009-10-30 | Desalting method of salted and fermented food using spirit |
| PCT/KR2010/006605 WO2011052894A2 (en) | 2009-10-30 | 2010-09-29 | Method for desalinating salted and fermented foods using ethyl alcohol |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2013507982A true JP2013507982A (en) | 2013-03-07 |
| JP5581392B2 JP5581392B2 (en) | 2014-08-27 |
Family
ID=43922746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012536646A Active JP5581392B2 (en) | 2009-10-30 | 2010-09-29 | Desalination of salted fermented foods using sake |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5581392B2 (en) |
| KR (1) | KR101102259B1 (en) |
| WO (1) | WO2011052894A2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017191886A1 (en) | 2016-05-04 | 2017-11-09 | Phyto Corporation | Functionally reinforced desalted nutritional compositions from halophytes and preparation method thereof |
| JP6908361B2 (en) * | 2016-08-18 | 2021-07-28 | フリーズ食品開発株式会社 | Desalting equipment and manufacturing method of desalted foods |
| NL2019228B1 (en) * | 2017-07-11 | 2019-01-25 | Stichting Wageningen Res | Method for extracting salt from a composition comprising organic matter |
| KR102068793B1 (en) * | 2017-12-05 | 2020-01-23 | 권혁 | Kokumi peptide fish sauce with removed salt, hydrophobic peptide, fat and method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49125595A (en) * | 1973-04-07 | 1974-12-02 | ||
| JP2003235498A (en) * | 2001-09-20 | 2003-08-26 | Univ Kansai | Method for extracting and separating useful material and salt from soy sauce cake, and apparatus for producing useful material, salt and desalted soy sauce cake from soy sauce cake as raw material |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61268156A (en) | 1985-05-23 | 1986-11-27 | Seiwa Kasei Kk | Production of low-salt salted fish egg |
| KR20010079419A (en) * | 2001-07-13 | 2001-08-22 | 유연실 | The make of vitamin few salt saled fish |
-
2009
- 2009-10-30 KR KR1020090103863A patent/KR101102259B1/en active IP Right Grant
-
2010
- 2010-09-29 JP JP2012536646A patent/JP5581392B2/en active Active
- 2010-09-29 WO PCT/KR2010/006605 patent/WO2011052894A2/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49125595A (en) * | 1973-04-07 | 1974-12-02 | ||
| JP2003235498A (en) * | 2001-09-20 | 2003-08-26 | Univ Kansai | Method for extracting and separating useful material and salt from soy sauce cake, and apparatus for producing useful material, salt and desalted soy sauce cake from soy sauce cake as raw material |
Non-Patent Citations (2)
| Title |
|---|
| JPN6013037674; 科学あれこれ , 20030815 * |
| JPN6013037677; 'たんちょう先生の実験教室' 釧路新聞 , 20051205 * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101102259B1 (en) | 2012-01-05 |
| JP5581392B2 (en) | 2014-08-27 |
| KR20110047291A (en) | 2011-05-09 |
| WO2011052894A3 (en) | 2011-11-03 |
| WO2011052894A2 (en) | 2011-05-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101700108B (en) | Vegetable low-salt preserving method | |
| JP5581392B2 (en) | Desalination of salted fermented foods using sake | |
| CN105394469A (en) | Functional health edible salt added with suaeda salsal | |
| EP2600739B1 (en) | Plant-based electrolyte compositions | |
| JP2019514967A (en) | Desalted nutrient composition with enhanced functionality derived from halophyte and method for producing the same | |
| CN104041791A (en) | Method for producing edible salt from sea water through industrial process and processing device of edible salt | |
| CN103704652B (en) | A kind of preparation method of marine alga flavoring | |
| CN102894316A (en) | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable | |
| CN106047975A (en) | Mussel protein peptide extraction method | |
| CN105614885A (en) | Red ginseng saponin extract and method for preparing the same | |
| KR20100114974A (en) | A functional beverage comprising deep sea water, extract of black garlic, extract of jujubae fructus and organic acid | |
| CN109797184A (en) | A kind of crocodile peptide and its production method | |
| JP2003221362A (en) | Citric acid and calcium citrate, and manufacturing method for the same | |
| KR100858030B1 (en) | The liquid sea tangle salt manufacture method | |
| KR100216338B1 (en) | Liquid pickled shrimp | |
| JP2007166990A (en) | Deep seawater using method | |
| JP3339548B2 (en) | Manufacturing method of plum vinegar powder | |
| KR101823392B1 (en) | Method for Manufacturing Dried Pollack Extract Using Deep Ocean Water | |
| JP3514260B2 (en) | New seasoning material | |
| JPH10327796A (en) | Production of seasoning | |
| KR20100016685A (en) | Method for producing mineral salt comprising mineral isolated from deep ocean water | |
| KR20110021409A (en) | Manufacturing method of low salt concentrated liquid of marine products and natural source using the low salt concentrated liquid | |
| JP6438736B2 (en) | Umeboshi component leachate concentrate and Umeboshi extract | |
| KR20100016687A (en) | Method for producing kimchi using magnesium salt and calcium salt | |
| KR830002050B1 (en) | Processing of Shellfish Exports |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20130719 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20130806 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20140617 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20140714 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5581392 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |