JP2748351B2 - Method for producing reduced salt soy sauce - Google Patents
Method for producing reduced salt soy sauceInfo
- Publication number
- JP2748351B2 JP2748351B2 JP3053530A JP5353091A JP2748351B2 JP 2748351 B2 JP2748351 B2 JP 2748351B2 JP 3053530 A JP3053530 A JP 3053530A JP 5353091 A JP5353091 A JP 5353091A JP 2748351 B2 JP2748351 B2 JP 2748351B2
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- salt
- electrodialysis
- treatment
- nitrogen
- 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.)
- Expired - Fee Related
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- Soy Sauces And Products Related Thereto (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本願発明は、減塩醤油の製造方法
に関する。The present invention relates to a method for producing reduced salt soy sauce.
【従来の技術】従来電気透析手段と濾過膜手段により醤
油を処理する方法として、「液体調味料の製造法」（特
開昭６０−６２９５８）を挙げることができる。この方
法は、醤油に対し、電気透析による脱塩処理と分子ふる
い膜による脱色処理とを組合せて行ない、食塩濃度１２
ｇ／ｄｌ以上とする液体調味料の製造法である。2. Description of the Related Art As a conventional method for treating soy sauce using an electrodialysis means and a filtration membrane means, there can be mentioned "a method for producing a liquid seasoning" (JP-A-60-62958). In this method, the soy sauce is subjected to a combination of a desalting treatment by electrodialysis and a decolorization treatment by a molecular sieving membrane to obtain a salt concentration of 12%.
This is a method for producing a liquid seasoning with g / dl or more.
【０００２】[0002]
【発明が解決しようとする課題】しかし前記従来例にお
いては、電気透析処理および濾過膜処理の２工程処理を
行ない、その透過液のみを製品としているため、醤油の
呈味性の指標となる窒素成分が、該明細書に記載されて
いるように１５〜２０％も失われることになる。その他
グルタミン酸、乳酸、糖類等の有用成分も失われ、醤油
が本来保有している成分のバランスが崩れることにな
る。かかる現状に鑑み本願発明者は鋭意研究の結果、先
ず醤油を逆浸透膜で処理し、この透過液を電気透析処理
し、次いで該液と前記逆浸透膜処理による濃縮液とを混
合すれば、窒素成分の消失を最小限におさえることがで
き、醤油成分のバランスも保つことができるという知見
の基に本願発明を完成させた。However, in the above-mentioned conventional example, two steps of electrodialysis treatment and filtration membrane treatment are performed, and only the permeate is used as a product. Ingredients will be lost as much as 15-20% as described therein. Other useful components such as glutamic acid, lactic acid, and saccharides are also lost, and the balance of the components originally owned by soy sauce is lost. In view of this situation, the inventors of the present invention have conducted intensive studies, first treated soy sauce with a reverse osmosis membrane, electrodialyzed the permeate, and then mixed the solution with the concentrated solution obtained by the reverse osmosis membrane treatment. The present invention has been completed based on the finding that the disappearance of the nitrogen component can be minimized and the balance of the soy sauce component can be maintained.
【０００３】すなわち本願発明は、醤油を、濃度０．２
％の食塩水を温度２５℃圧力３０ｋｇ／ｃｍ2・Ｇで処
理したときの食塩阻止率が５％以上の逆浸透膜により透
過液と濃縮液を容積比２：１〜１：２に分離し、その透
過液を電気透析法により脱塩処理し、これと前記逆浸透
膜処理による濃縮液とを混合することを特徴とする減塩
醤油の製造方法である。[0003] That is, the present invention provides a soy sauce having a concentration of 0.2%.
% Saline solution at a temperature of 25 ° C. and a pressure of 30 kg / cm 2 · G, the permeate and the concentrate are separated by a reverse osmosis membrane having a salt rejection of 5% or more in a volume ratio of 2: 1 to 1: 2. A method for producing reduced salt soy sauce, comprising subjecting the permeated liquid to a desalting treatment by an electrodialysis method, and mixing the resultant with the concentrated liquid obtained by the reverse osmosis membrane treatment.
【０００４】[0004]
【課題を解決するための具体的手段】まず本願発明で適
用できる醤油としては、生醤油および火入れ醤油（以下
両者を総称して醤油という）があり、種類としては、濃
口、淡口、溜まり、酵素分解による化学的醤油等を挙げ
ることができる。そして本願発明の概略工程は、図１，
２に示す如く醤油をまず逆浸透膜で処理し、透過液と濃
縮液に分離し、次に前者を電気透析により脱塩処理し、
これと後者を混合する。次いで原液が生醤油の場合は火
入れ、オリ引きを行ない製品とし、火入れ醤油の場合は
そのまま製品となる。本願発明においては、醤油を逆浸
透膜処理した後その透過液を電気透析処理するのである
が、この順序は窒素成分の消失を少なくするため、およ
びアミノ酸組成のバランスをとるために重要なのであ
る。First, as the soy sauce applicable to the present invention, there are raw soy sauce and burned soy sauce (hereinafter, both are collectively referred to as soy sauce). Chemical soy sauce by decomposition can be mentioned. The schematic process of the present invention is shown in FIG.
As shown in Fig. 2, soy sauce is first treated with a reverse osmosis membrane, separated into a permeate and a concentrate, and then the former is desalted by electrodialysis.
Mix this with the latter. Next, when the raw liquid is raw soy sauce, the product is burned and squeezed to obtain a product. In the present invention, after the soy sauce is subjected to reverse osmosis membrane treatment, the permeated solution is subjected to electrodialysis treatment. This order is important for reducing the disappearance of the nitrogen component and for balancing the amino acid composition.
【０００５】すなわち醤油を電気透析する場合、その保
有する窒素成分が少ない方が、フレーバーやアミノ酸組
成の変化を抑制でき、またイオン交換膜は、醤油中の
糖、蛋白、脂質、有機酸、エステル類、あるいは金属イ
オン等によるファウリングあるいはポイズニングの悪影
響を受け、その対策が電気透析処理の効率上から重要な
要素となる。従って製造コストのかかる電気透析工程
は、なるべく清澄な液を処理する方が有利であり、醤油
をまず逆浸透膜により処理し、次に電気透析処理するこ
とには、相乗効果が期待できる。一方前記従来例におい
て、電気透析、濾過膜処理の両者の順序に関しては、明
細書２頁右上カラムの９〜１１行目において「本発明に
おいては、この電気透析による脱色処理とを併用する
が、両処理を行なう順序は特に限定されない。」と記載
されているのみで、またさらに実施例も電気透析次いで
膜処理の記載のみに過ぎない。すなわち具体的に理由を
挙げてその順序に関し、濾過膜処理の後に電気透析処理
をするとの開示は一切されていない。[0005] That is, when soy sauce is electrodialyzed, a change in flavor and amino acid composition can be suppressed when the nitrogen content of the soy sauce is small, and the ion-exchange membrane can be used for sugar, protein, lipid, organic acid, ester, and so on in soy sauce. The effect of fouling or poisoning due to metal ions or metal ions is an important factor in terms of the efficiency of electrodialysis treatment. Therefore, in the electrodialysis step which requires a high production cost, it is more advantageous to treat as clear a liquid as possible, and a synergistic effect can be expected by treating soy sauce first with a reverse osmosis membrane and then with electrodialysis. On the other hand, in the above conventional example, regarding the order of both the electrodialysis and the filtration membrane treatment, in line 9 to 11 of the upper right column on page 2 of the specification, "In the present invention, this decolorization by electrodialysis is used in combination, The order in which the two treatments are performed is not particularly limited. ", And the examples are also merely descriptions of electrodialysis and membrane treatment. That is, there is no disclosure that electrodialysis treatment is performed after filtration membrane treatment in any particular order.
【０００６】本願においては最初に醤油を逆浸透膜で処
理するわけであるが、この工程で透過液側には前述の理
由で窒素分をなるべく少なく、また塩分は多く含ませる
ようにし、濃縮液側はこの反対にするのが肝要である。
かかる要件を満たす膜として、濃度０．２％の食塩水を
温度２５℃圧力３０ｋｇ／ｃｍ2・Ｇで処理したときの
食塩阻止率が５％以上のもの（以下単に食塩阻止率と表
現する）が適当であり、具体的にはポリスルフォン膜
（ＮＴＲ−７４１０、日東電気工業社製）を挙げること
ができる。かく構成することにより高塩分で低窒素の液
を造ることができ、次工程の電気透析をするさいに、窒
素成分の消失を少なく、効率的な脱塩を可能にする。す
なわち脱塩量の調整の自由度を広げることができるので
ある。そして本工程で濃縮液と透過液の容積比である
が、逆浸透膜処理の経済性、窒素成分の分離性を考慮
し、２：１〜１：２程度が好ましい。具体的にはポリス
ルフォン膜（日東電気工業社製、ＮＴＲ−７４３０）を
用い生醤油（窒素；１．８６％、塩分；１７．０％）を
濃縮液と透過液の比を１：１に分離した場合、窒素は
２．６％：１．１２％に、塩分は１５．５％：１８．５
％にそれぞれ分離される。In the present application, soy sauce is first treated with a reverse osmosis membrane. In this step, the permeated liquid side is made to contain as little nitrogen as possible and as much salt as possible for the above-mentioned reason. It is important for the side to do the opposite.
A membrane satisfying such requirements has a salt rejection of 5% or more when a 0.2% concentration saline solution is treated at a temperature of 25 ° C. and a pressure of 30 kg / cm 2 · G (hereinafter simply referred to as a salt rejection rate). And a polysulfone film (NTR-7410, manufactured by Nitto Electric Industrial Co., Ltd.). With this configuration, a liquid with a high salt content and a low nitrogen content can be produced, and during electrodialysis in the next step, the loss of nitrogen components is reduced, and efficient desalting is enabled. That is, the degree of freedom in adjusting the amount of desalination can be expanded. In this step, the volume ratio between the concentrated solution and the permeated solution is preferably about 2: 1 to 1: 2 in consideration of the economy of the reverse osmosis membrane treatment and the separation of the nitrogen component. Specifically, raw soy sauce (nitrogen; 1.86%, salt content: 17.0%) was used to make a 1: 1 ratio of concentrated solution to permeated solution using a polysulfone membrane (NTR-7430, manufactured by Nitto Electric Industry Co., Ltd.). When separated, nitrogen is 2.6%: 1.12% and salinity is 15.5%: 18.5.
%.
【０００７】次に透過液を電気透析するわけであるが、
通常の装置および手段でよく、またイオン交換膜も特に
限定はなく、例えばセレミオン膜（旭ガラス社製）等を
利用することができる。本工程は醤油中の塩分の除去を
目的とし、透過液中の塩分の１０％〜９０％を除去す
る。一方醤油を最初に電気透析すると窒素の消失が大と
なり、アミノ酸組成およびフレーバーが変化することか
ら、脱塩醤油と元の醤油を適当な割合でブレンドするの
が従来行なわれているが、この方法はアミノ酸の組成が
変化し、フレーバーの劣化が免れなかった。また生醤油
に関しては、電気透析処理した後火入れするほうが、火
入れ後の醤油を電気透析処理するよりもフレーバーの劣
化が少ないことから常法となっている。しかし生醤油中
には酵素類の加熱により不安定な物質が例えばオリ成分
が多量に含まれているため、電気透析処理中に生醤油の
温度が上昇するとオリの発生が起り、これが電気透析膜
に付着し、ファウリングおよびポイズニングを喚起し、
著しく脱塩速度を悪化させる。これに対し逆浸透膜で処
理した透過液は、加熱してもオリが発生しないため、加
熱しながら電気透析が可能であり、脱塩効率を高めるこ
とができる。Next, the permeated liquid is subjected to electrodialysis.
Conventional devices and means may be used, and the ion exchange membrane is not particularly limited. For example, a selemion membrane (manufactured by Asahi Glass Co., Ltd.) may be used. This step is for the purpose of removing salt in soy sauce, and removes 10% to 90% of salt in the permeate. On the other hand, when soy sauce is first electrodialyzed, the loss of nitrogen becomes large and the amino acid composition and flavor change, so it has been conventionally used to blend desalted soy sauce with the original soy sauce at an appropriate ratio. The composition of amino acids changed, and the deterioration of flavor was inevitable. For raw soy sauce, it is a common practice to burn after electrodialysis treatment because the flavor deteriorates less than electrodialysis treatment of burned soy sauce. However, since raw soy sauce contains a large amount of substances, such as ori components, which are unstable due to the heating of enzymes, if the temperature of the raw soy sauce rises during electrodialysis treatment, ori will occur, and this will result in an electrodialysis membrane. To fouling and poisoning,
Significantly worsens the desalination rate. On the other hand, since the permeated liquid treated with the reverse osmosis membrane does not generate a deposit even when heated, electrodialysis can be performed while heating, and the desalting efficiency can be increased.
【０００８】本願発明の実施に際しては、図３に示す装
置が好適に利用できる。１は醤油すなわち原液を循環さ
せる循環ポンプで、２は濾過膜ユニットであり、内部に
濾過膜が内蔵されている。循環ポンプ１の吐出口３と濾
過膜ユニット２の処理液入口４、また該ユニット２の濃
縮液出口５と醤油が収納される原液タンク６、さらには
原液タンク６と循環ポンプ１の吸引口７をそれぞれ連通
連結して循環回路８を形成する。そして９は濾過膜を通
過した濾過液を収納する濾過液タンクで、濾過膜ユニッ
ト２の濾過液出口１０に連通される。１１は原液タンク
６と循環ポンプ１の間に介装されている熱交換器で、濾
過すべき液をある一定温度に保持し、異常高温による品
質劣化や膜の損傷を防止したり、品質安定の作用をす
る。１２は電気透析装置で、通常の装置が利用され、濾
過液タンク９と連通設置される。１３は製品タンクで、
電気透析装置１２と原液タンク６にそれぞれ連通設置さ
れており、原液タンク６の濃縮液と電気透析された透過
液とを混合収納する装置である。なお原液が生醤油の場
合は、製品タンク１３の後に火入れのための加熱装置、
オリ引きのためのタンクをそれぞれ順次設置すればよ
い。この図３の装置において、原液タンク６に収納され
た醤油は、循環ポンプ１により循環回路８を繰返し流通
しながら、濾過膜ユニット２で濾過処理され、濾過液は
濾過液タンク９に貯蔵される。そしてこのタンク９に貯
蔵された濾過液は、電気透析装置１２に送られ、脱塩処
理された後製品タンク１３に送られる。一方原液タンク
６に残された濃縮液も同様に製品タンク１３に送られ、
前記脱塩処理された透過液と混合され製品となる。In carrying out the present invention, the apparatus shown in FIG. 3 can be suitably used. Reference numeral 1 denotes a circulation pump for circulating soy sauce, that is, a stock solution, and reference numeral 2 denotes a filtration membrane unit having a built-in filtration membrane. The discharge port 3 of the circulating pump 1 and the treatment liquid inlet 4 of the filtration membrane unit 2, the concentrated liquid outlet 5 of the unit 2 and the stock solution tank 6 containing soy sauce, and the stock solution tank 6 and the suction port 7 of the circulation pump 1 Are connected to each other to form a circulation circuit 8. Reference numeral 9 denotes a filtrate tank that stores the filtrate that has passed through the filtration membrane, and is connected to a filtrate outlet 10 of the filtration membrane unit 2. Reference numeral 11 denotes a heat exchanger interposed between the stock solution tank 6 and the circulation pump 1, which keeps the liquid to be filtered at a certain temperature to prevent quality deterioration and membrane damage due to an abnormally high temperature, and to stabilize the quality. Works. Reference numeral 12 denotes an electrodialysis device, which is a normal device and is installed in communication with the filtrate tank 9. 13 is a product tank,
The electrodialysis device 12 and the undiluted solution tank 6 communicate with each other, and are devices for mixing and storing the concentrated solution in the undiluted solution tank 6 and the electrodialyzed permeate. If the raw liquid is raw soy sauce, a heating device for burning after the product tank 13,
What is necessary is just to install the tank for orienting | drawing in order, respectively. In the apparatus of FIG. 3, the soy sauce stored in the stock solution tank 6 is filtered by the filtration membrane unit 2 while repeatedly flowing through the circulation circuit 8 by the circulation pump 1, and the filtrate is stored in the filtrate tank 9. . Then, the filtrate stored in the tank 9 is sent to the electrodialyzer 12, and after desalination, is sent to the product tank 13. On the other hand, the concentrate remaining in the stock solution tank 6 is also sent to the product tank 13 similarly,
The desalted permeate is mixed with the permeate to form a product.
【０００９】以下に実験例を示し、本願発明の効果を数
値的に示す。 実験例 Ａ．実験条件 （１）原液；濃口生醤油 ・総窒素；１．８６％ ・塩分；１７．０％ （２）濾過条件 逆浸透膜；食塩阻止率６０％ （ＮＴＲ−７２５０、日東電気工業社製） 濾過圧力；ユニット入口 ４２ｋｇ／ｃｍ2・Ｇ ユニット出口 ４０ｋｇ／ｃｍ2・Ｇ 膜面積；７．０ｍ2 循環流量；２０Ｌ／ｍｉｎ 濃縮倍率；２倍 （３）電気透析条件 循環流量；４．０Ｌ／ｍｉｎ 温度；４０℃ 電圧；１２〜１４Ｖ 電流；７．５〜８．０Ａ 装置；旭ガラス社製のＤＵ−０６型 （４）実験装置；図３に示す装置 Ｂ．実験結果 （１）濾過処理後の成分 濃縮液 ・総窒素；２．７０％ ・塩分；１５．５％ 透過液 ・総窒素；１．０２％ ・塩分；１８．５％ （２）電気透析処理後の成分 ・総窒素；０．９０％ ・塩分；２．５％ （３）製品の成分 ・総窒素；１．５７％ ・塩分；８．０％ 以上の実験例より製品の窒素成分は７％しか失われず、
醤油の呈味成分のバランスを失うことなく減塩醤油が得
られることが示される。An experimental example is shown below, and the effect of the present invention is numerically shown. Experimental Example A. Experimental conditions (1) Stock solution; concentrated soy sauce ・ Total nitrogen: 1.86% ・ Salt content: 17.0% (2) Filtration conditions Reverse osmosis membrane; salt rejection rate 60% (NTR-7250, manufactured by Nitto Denki Kogyo) Filtration pressure; unit inlet 42 kg / cm 2 · G Unit outlet 40 kg / cm 2 · G Membrane area; 7.0 m 2 Circulation flow rate: 20 L / min Concentration magnification: 2 times (3) Electrodialysis conditions Circulation flow rate: 4.0 L / min temperature; 40 ° C. voltage; 12 to 14 V current; 7.5 to 8.0 A device; DU-06 type manufactured by Asahi Glass Co., Ltd. (4) Experimental device; device shown in FIG. Experimental results (1) Components after filtration Concentrated liquid ・ Total nitrogen: 2.70% ・ Salt: 15.5% Permeate ・ Total nitrogen: 1.02% ・ Salt: 18.5% (2) Electrodialysis treatment Subsequent components ・ Total nitrogen: 0.90% ・ Salt content: 2.5% (3) Product components ・ Total nitrogen: 1.57% ・ Salt content: 8.0% From the experimental examples above, the nitrogen component of the product was 7 Only% is lost,
This shows that reduced salt soy sauce can be obtained without losing the balance of the taste components of soy sauce.
【００１０】[0010]
【実施例】実施例 通常の手段で製造された火入れ醤油（窒素成分；１．５
７％，塩分；１６．９％）を食塩阻止率１０％の逆浸透
膜（ＮＴＲ−７４１０、ＳＵ−４型、日東電気工業社
製）により図３に示す装置で３時間濾過処理し、濃縮液
（窒素；１．８４％、塩分；１５．５％）と透過液（窒
素；１．２２％、塩分；１７．３％）を１：１に分離す
る。次いで透過液を電気透析処理し塩分３．０％に脱塩
する。次いでこの脱塩された透過液と、前記濃縮液を混
合し窒素１．４３％、塩分９．３％の製品を得る。EXAMPLES Example Burned soy sauce (nitrogen component; 1.5
7%, salt content: 16.9%) was filtered through a reverse osmosis membrane (NTR-7410, SU-4 type, manufactured by Nitto Denki Kogyo) having a salt rejection of 10% for 3 hours using the apparatus shown in FIG. 3 and concentrated. The liquid (nitrogen; 1.84%, salinity; 15.5%) and the permeate (nitrogen; 1.22%, salinity; 17.3%) are separated 1: 1. Next, the permeated liquid is subjected to electrodialysis treatment and desalted to a salt content of 3.0%. The desalted permeate is then mixed with the concentrate to give a product with 1.43% nitrogen and 9.3% salt.
【００１１】[0011]
【発明の効果】本願発明は前述したような構成をしてい
るため、醤油の塩分のみの集中的な除去が可能で、しか
も窒素成分の消失が少なく呈味成分のバランスを失しな
うことなく、減塩醤油を製造することができる。According to the present invention having the above-described structure, it is possible to intensively remove only the salt of soy sauce, and furthermore, there is little loss of nitrogen components and the balance of taste components is not lost. Reduced salt soy sauce can be manufactured.
【００１２】[0012]
【図１】、FIG.
【図２】本願発明にかかる方法のフローシート図FIG. 2 is a flow sheet diagram of the method according to the present invention.
【図３】本願発明にかかる方法のフローシート図FIG. 3 is a flow sheet diagram of the method according to the present invention.
１ 循環ポンプ ２ 濾過膜ユニット ６ 原液タンク ８ 循環回路 ９ 濾過液タンク １１ 熱交換器 １２ 電気透析装置 １３ 製品タンク DESCRIPTION OF SYMBOLS 1 Circulation pump 2 Filtration membrane unit 6 Stock solution tank 8 Circulation circuit 9 Filtrate tank 11 Heat exchanger 12 Electrodialyzer 13 Product tank
Claims (1)
℃圧力３０ｋｇ／ｃｍ2・Ｇで処理したときの食塩阻止
率が５％以上の逆浸透膜により透過液と濃縮液を容積比
２：１〜１：２に分離し、その透過液を電気透析法によ
り脱塩処理し、これと前記逆浸透膜処理による濃縮液と
を混合することを特徴とする減塩醤油の製造方法。1. A soy sauce is prepared by adding 0.2% salt solution at a temperature of 25%.
A permeate and a concentrate are separated at a volume ratio of 2: 1 to 1: 2 by a reverse osmosis membrane having a salt rejection of 5% or more when treated at a pressure of 30 kg / cm 2 · G at a temperature of 30 ° C., and the permeate is electrodialyzed. A method for producing reduced-salt soy sauce, which comprises subjecting to a desalination treatment by a method, and mixing the resultant with the concentrated solution obtained by the reverse osmosis membrane treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3053530A JP2748351B2 (en) | 1991-02-27 | 1991-02-27 | Method for producing reduced salt soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3053530A JP2748351B2 (en) | 1991-02-27 | 1991-02-27 | Method for producing reduced salt soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04271764A JPH04271764A (en) | 1992-09-28 |
| JP2748351B2 true JP2748351B2 (en) | 1998-05-06 |
Family
ID=12945368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3053530A Expired - Fee Related JP2748351B2 (en) | 1991-02-27 | 1991-02-27 | Method for producing reduced salt soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2748351B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100561688B1 (en) * | 2004-06-24 | 2006-03-15 | 학교법인 영남학원 | Revers osmotic membrane filtration method of concentration and lowering salt concentration of korean traditional soy sauce |
| JP2006158213A (en) * | 2004-12-02 | 2006-06-22 | Kikkoman Corp | Functional soy sauce, and functional food and drink containing the same |
| US9463480B2 (en) * | 2014-04-24 | 2016-10-11 | San-J International, Inc. | Production of tamari soy sauce |
| 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 |
| JP2019205416A (en) * | 2018-05-30 | 2019-12-05 | フリーズ食品開発株式会社 | Manufacturing method of desalinated cooked article and repast method |
| CN110012994B (en) * | 2019-04-23 | 2022-06-14 | 华南理工大学 | Method for desalting soy sauce residues, removing salt of soy sauce residues and recovering proteins |
-
1991
- 1991-02-27 JP JP3053530A patent/JP2748351B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04271764A (en) | 1992-09-28 |
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