JP2545330B2 - Reprocessing method of seasoning liquid waste - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for regenerating a seasoning liquid waste liquid, and more particularly to a method for regenerating a seasoning liquid waste liquid generated after a dipping process in which a marine product is dipped in a seasoning liquid and seasoned.

[0002]

2. Description of the Related Art As is well known, the seasoning liquid produced after the soaking process of dipping marine products in seasoning liquid for seasoning is conventionally treated as waste water for disposal, but the organic matter Since the concentration is remarkably high, the load on the wastewater treatment facility becomes large, and the management operation of the facility requires a great deal of cost. The seasoning liquid waste liquid after the pickling process is conventionally discarded as a waste liquid having no utility value for the following reasons. (1) Extracts, lipids, etc. are eluted from the fish into the seasoning liquid by pickling, and the waste liquid of the seasoning liquid produces a strong fish odor. (2) Since it contains a large amount of contaminants such as skins, meat pieces, and mucous membranes derived from fish, when the seasoning liquid waste solution after this pickling process is used again as a seasoning liquid for pickling marine products, those impurities are It adheres to the product and significantly reduces the appearance and flavor. (3) Similarly, when water-soluble proteins such as gelatin are eluted from fish and the viscosity of the seasoning liquid increases, lipids are emulsified and the liquid becomes extremely cloudy. When this liquid is used again as a seasoning liquid for pickling marine products Has a low gloss and requires a long time for pickling. (4) Due to the water content of the raw material fish, the seasoning liquid is diluted about twice and is also prone to putrefaction. Due to the above drawbacks, the seasoning liquid waste liquid after the pickling process is
The problem is that the waste is disposed of as being of no use value, and the treatment of the pollution wastewater requires a great deal of money.
Therefore, as a result of various studies to solve the above problems, the present inventor has developed a regeneration treatment method of regenerating the seasoning liquid waste liquid which has been conventionally discarded to obtain a good quality seasoning liquid for soaking.

[0003]

Means and Actions for Solving the Problems The above-mentioned problems of the present invention can be solved by the following means. (1) Add the protease derived from Aspergillus oryzae to 0.05 to 0.5% to the waste liquid of the seasoning liquid having a sugar content of 20 to 40%, which is produced after the soaking process in which the marine product is soaked in the seasoning liquid to season the enzyme. Reaction temperature 40-60 ° C, reaction time 2-48
Regeneration treatment of seasoning liquid waste, characterized in that regenerated seasoning liquid is obtained by concentrating under reduced pressure to a sugar content of 30 to 60% under reduced pressure while performing an enzymatic reaction over time, and then filtering or centrifuging. Method. (2) The rotation speed of centrifugation is 5,000 to 20,000.
The method for regenerating a seasoning liquid waste according to the above item (1), wherein the method is a rotation / minute. (3) The method for regenerating a seasoning liquid waste according to (1) above, wherein the filtration is a precision filtration.

The seasoning liquid used for aquatic products is prepared by mixing rich soy sauce with additives such as sugar, sugars such as starch syrup and amino acids, so that the sugar content is 45 to 55%. Furthermore, these seasoning liquids, after soaking,
Due to the dehydration effect of the raw material fish, the sugar content is diluted to around 25%, and it has a strong fish odor and becomes a waste liquid with a large amount of eluted protein.
Therefore, for the regeneration of the seasoning liquid waste liquid, it is necessary to decompose and solubilize these eluted components. The use of enzymatic agents is desirable for degrading these proteins in the effluent.
In this case, the waste liquid contains soy sauce as the main component, so the pH is 4.5.
It is in the range of to 5.0. A protease derived from Aspergillus oryzae is suitable as an enzyme agent suitable for decomposing waste liquid in such a low pH range. In the present invention, a commercially available enzyme preparation having a wide range of substrate specificities and having exopeptidase and endopeptidase activities was selected in order to effectively decompose the eluted protein. In addition, regarding the decomposition and removal of lipids that cause fishy odor, since it is partially decomposed by the action of protease, but it is not sufficient, it was solved by filtration using a microfiltration membrane. Here, in the filtration method of the coagulum in the waste liquid, the removal of large ones was carried out by the centrifugal separation method, and the removal of the small ones was carried out by the microfiltration membrane method. In the microfiltration membrane used in the present invention, it was found that the microfiltration membrane can be used to remove fine particles of 0.1 micron or more, and as a result, the fish odor in the waste liquid is effectively eliminated. In addition, a filter cloth method, which is a general filtration method among the filtration methods,
Although the method using a ceramic filter method and a filter aid may be used, the microfiltration method is preferable because the filtrate is transparent and a high-quality seasoning liquid free of fish odor and free of Escherichia coli can be obtained. In the present invention, an enzyme agent is allowed to act on the seasoning liquid waste liquid, and the waste liquid is concentrated in parallel. That is, in the present invention, when an enzyme agent is added to the waste liquid of the seasoning solution and vacuum distillation is performed while maintaining heat, a boiling phenomenon occurs in the waste liquid, so that the reaction between the substrate and the enzyme agent is promoted because sufficient boiling occurs. It From this, the waste liquid at the end of the enzyme action and the concentration operation was well balanced in quality, and the treatment time could be shortened significantly.

Here, the minimum amount of addition of the enzyme agent to the waste liquid is 0.
It may be 05%. This makes the enzyme work,
This is because the concentration of the enzyme agent becomes about 1% after concentration because the concentration is performed, and the enzyme reaction sufficiently acts. When the waste liquid is thick, the proper amount of the enzyme agent added is about 0.5%. This is because a large amount of lumps from fish have been eluted in the waste liquid, so that there is a large concentration of the substrate that is the target of enzyme action. A reaction temperature of 40 to 60 ° C is sufficient. This is because the temperature fluctuates because the temperature is set by a steam blowing method using a boiler, but there is no particular problem in the enzymatic decomposition action in this range. There are various methods such as a heater method for keeping the temperature,
Since the concentration is performed under reduced pressure, a temporary temperature drop phenomenon may be observed. Even in this case, if the heat retention is maintained in the range of 40 to 60 ° C, the enzyme action is sufficiently performed. Furthermore, the enzyme action and concentration time must be at least 2 hours, but at most 4
Even 8 hours will not adversely affect the quality. When the reaction liquid is left to act for 48 hours, the reaction liquid may be spoiled, but the concentration of the reaction liquid is as high as about 50%, so that the influence of microorganisms is not observed. This concentration is performed until the sugar content reaches 30 to 60%. At the factory, the centrifugation conditions require some time for centrifugation, but at least 5,000 for 1 minute.
0 or more revolutions are required. At the laboratory level, if the centrifugation conditions are 20,000 revolutions per minute, a rotation time of 10 minutes can give a clear filtered liquid.

[0006]

EXAMPLES Examples will be described below, but the present invention is not limited to these examples. Example 1: 2,000 liters of waste liquid of seasoning liquid was put into a vacuum distillation tank (capacity: about 3 m ³ ), 1 kg of commercially available enzyme agent tacinase (manufactured by Kyowa Hakko Co., Ltd.) and Punchdase NP.
-2 (manufactured by Yakult Chemical Industry Co., Ltd.) was added, and then the temperature was raised to 40 to 60 ° C. while blowing steam to keep it warm (constant steam blowing) and degassing (vacuum degree 650 to 750 mmHg). )I do. The heat retention time and the deaeration treatment time are 12 to 24 hours. By performing degassing treatment here, the amount of evaporated water is reduced to 70
The concentration is adjusted to 0 to 1,000 liters, and at the same time, an enzyme reaction completed solution having a sugar content of 30 to 60% is obtained. Centrifuge this (Saito type centrifuge ADS
Model 1000: Saito Centrifuge Industry Co., Ltd.), and then membrane filtration by microfiltration (Kuraray Co., Ltd., MS-8252 type). Component analysis results and viscosity test of seasoning liquid before soaking (hereinafter referred to as conventional liquid), waste liquid after soaking (hereinafter referred to as waste liquid), concentrated liquid after completion of enzymatic reaction and seasoning liquid after filtration (hereinafter referred to as liquid of the present invention) and viscosity test The results are shown in Table 1 and Table 2.
Shown in The sugar content is a value measured by a sugar refractometer. Table 1 shows an example in which the sugar content of the liquid of the present invention was adjusted to 38.0%.

[0007]

[Table 1]

[Table 2]

In order to compare the qualities of various seasoning liquids, Table 2 shows general component values when the sugar content is adjusted to be constant (24%). The soaking method at a company manufacturing site is a method of adding 10 kg of seasoning liquid to 100 kg of fish (egg) and holding it in a refrigerator at a temperature of 4 ° C. for about 16 hours. As a result, as shown in Table 1, the sugar content of the conventional liquid was 61.4.
The concentrated seasoning liquid, which had a concentration of%, is diluted to a sugar content of 24.0% in the waste liquid after pickling. The degree of dilution of the sugar content after soaking depends on the fish to be soaked, the size of the fish body and the soaking time, but is generally in the range of 20 to 40%. The cause of this dilution is that the components in the seasoning liquid permeate into the fish meat during the pickling process and, at the same time, the water in the fish meat is eluted into the seasoning liquid. For this reason, the seasoning liquid is diluted and at the same time easily decomposed. Therefore, these waste liquids after pickling have a drawback that they cannot be used as pickling liquids again because the proteins from fish meat are increased and the viscosity becomes high as shown in Table 2. Therefore, by adding an enzyme agent to the waste liquid, the components eluted from fish meat are decomposed and solubilized. As shown in Table 2, it can be seen that the viscosity of the waste liquid after the enzymatic reaction treatment is smaller than that of the waste liquid.

Regarding the umami taste index, the components involved in acidity 1 are organic acids and acidic amino acids, and acidity 2 is mainly neutral and basic amino acids. As shown in Table 2, when the seasoning liquid is soaked, the acidity 1 and the acidity 2 are increased, and thus the amino acids and the like which are taste components are increased. That is, since the extract is eluted and the taste component is improved, it can be seen that it has a sufficient value to be regenerated as a seasoning liquid. Here, as a method for producing the regenerated seasoning liquid according to the present invention, in Example 1, a method of centrifuging and then filtering is adopted. However, depending on the nature of the waste liquid, only the separated liquid after centrifugation is used to soak again. It can be used as a liquid. The effect of removing lipids that cause fishy odor is slightly reduced by the enzyme treatment as shown in Table 2, but the effect is not as large as expected. However, the fish odor can be removed by subjecting the concentrated liquid after the enzymatic reaction to microfiltration membrane treatment. This shows that when the regenerated seasoning liquid of the present invention is added to fish again, there is no particular problem regarding the scent. The advantage of the liquid of the present invention is that the color tone becomes lighter than that of the conventional liquid, which has the effect of improving the color tone of the fish after pickling. That is, the liquid of the present invention is
It is possible to obtain the merits of increasing taste components and improving color tone. Therefore, a comparison of the soaking effect between the liquid of the present invention and the conventional liquid was further examined according to the tests of Examples 2 and 3 below.

Example 2: In order to investigate the pickling effect of the liquid of the present invention on white fish, eel fillets (thickness: 4 mm)
X width 35-40 mm x length 150 mm) 125 g 30
Add 1 part each of the conventional solution and the solution of the present invention to a 0 ml beaker.
After adding 25 g, soak in a refrigerator at 4 ° C. for 16 hours. After that, the eel was homogenized, and then the filtrate was analyzed.

[0011]

[Table 3]

From the results shown in Table 3, there is substantially no difference between the conventional solution and the solution of the present invention in terms of sugar content, salt concentration, etc., but the effect of lightening the color tone of the eel of the invention solution was recognized. .

Example 3: To examine the pickling effect of the liquid of the present invention on red fish, small horse mackerel fillets (thickness 20-
30mm x width 35-40mm x length 20mm) 100g
100 g of each of the conventional solution and the solution of the present invention were added to a 300 ml beaker and then immersed in a refrigerator at 4 ° C. for 16 hours. After that, after homogenizing the small horse mackerel, the filtrate was analyzed. The results are shown in Table 4.

[0014]

[Table 4]

As shown in Table 4, similar to the results in Anago, there is no substantial difference in sugar content and salt concentration between the conventional solution and the solution of the present invention, but the effect of lightening the color tone is recognized. Was given. From the above results, the liquid of the present invention is substantially equivalent in composition as compared with the conventional liquid,
Rather, we were able to obtain good results in color tone. That is, it was possible to establish an effective utilization technology of what was conventionally discarded as a waste liquid.

[0016]

INDUSTRIAL APPLICABILITY As described above, according to the method of the present invention, the protease derived from Aspergillus oryzae is added to the waste liquid of the seasoning liquid having a sugar content of 20 to 40% after the soaking process in which the marine product is dipped in the seasoning liquid and seasoned. It is added to 5%, and the enzyme reaction is carried out at an enzyme reaction temperature of 40 to 60 ° C. and a reaction time of 2 to 48 hours, and then concentrated under reduced pressure to a sugar content of 30 to 60%, after filtration or after centrifugation. ▼ To obtain regenerated seasoning liquid, the seasoning liquid waste liquid is subjected to simultaneous parallel processing of enzymatic reaction and vacuum distillation concentration, so boiling phenomenon occurs in the waste liquid, and the substrate and enzyme agent are sufficiently stirred. The reaction with is greatly promoted. Further, as a result, the waste liquid at the end of simultaneous enzyme action and concentration operation has a good quality balance, and the processing time can be greatly shortened. After concentration under reduced pressure, the suspension is treated by centrifugation and filtered.
By doing so, a regenerated seasoning liquid that is no better than the new product can be produced from the waste liquid of the seasoning liquid, and the remarkable effect of further improving the color tone of the fish for pickling is exhibited. As described above, according to the method of the present invention, a recycling technique for effectively utilizing the seasoning liquid waste liquid, which has been conventionally discarded as a waste liquid, can be sufficiently established.

Continuation of the front page (56) Reference JP-A 63-91046 (JP, A) JP-A 1-187065 (JP, A) JP-A 4-197151 (JP, A)

Claims (3)

(57) [Claims] 1. A koji mold-derived protease is added to a waste liquid of a seasoning liquid having a sugar content of 20 to 40%, which is produced after the soaking step of dipping a marine product in a seasoning liquid so as to be 0.05 to 0.5%. , Enzymatic reaction temperature 40 to 60 ° C, reaction time 2 to 48 hours, while performing enzymatic reaction, sugar content 30 to 60
% After vacuum distillation and concentration, and after filtration or centrifugation.
A method for reclaiming a waste seasoning liquid, which comprises recovering the seasoning liquid after passing through. 2. The number of revolutions of centrifugation is 5,000 to 2.
The method for regenerating a seasoning liquid waste according to claim 1, wherein the number of revolutions is 10,000 rpm. 3. The method for regenerating a seasoning liquid waste liquid according to claim 1, wherein the filtration is a precision filtration.