JP5317174B2 - Fresh fried soy sauce clarification method and clarification equipment - Google Patents

Description

  The present invention relates to a clarification method and a clarification apparatus for raw fried soy sauce.

Conventionally, clarification of raw fried soy sauce is performed by the following method. FIG. 7 is a schematic explanatory diagram thereof.
For soy sauce, soy sauce cake is prepared using soybeans and wheat as raw materials, and this is mixed with saline to prepare soy sauce moromi. Then, it is fermented and matured for 6 months to 1 year thereafter, and the ripening moromi is obtained. The moromi is wrapped in a filter cloth and squeezed using a press to obtain freshly fried soy sauce.
In this raw fried soy sauce, there are a lot of fine insoluble solids (referred to as raw ori) derived from soy sauce oil, raw materials leaked from the filter cloth and microorganisms, and the turbidity based on this raw ori is 100 to 100 It has a value of about 500 ppm. Therefore, an operation for clarifying this is required, and normally the raw fried soy sauce is generally separated from the soy sauce oil 10 in the soy sauce oil separation tank 4 and then in the clarification tank 11 until the desired turbidity is obtained. Leave for a day and separate the fine insoluble solids derived from the raw materials and microorganisms that have leaked from the filter cloth as floating raw ore 12 or precipitated raw ore 16 and clarified to about 50 ppm. obtain. The raw oil that could not be separated in the clarification tank 11 is further separated and removed to a turbidity of 30 ppm or less by the diatomaceous earth filter 13 (the clear soy sauce obtained here is called raw soy sauce). The raw soy sauce obtained in this way is subjected to standard adjustment of the ingredients, and fired at a predetermined temperature, and then the sediment (fired soil) that is deposited at that time is removed (this is referred to as “fired soil pulling”) and packed in a packaging container. Become a soy sauce product.

  As a method of removing raw soy sauce from raw fried soy sauce, natural separation in a clarification tank (referred to as oli pulling) and filtration with diatomaceous earth are generally used. For this purpose, many clarification tanks and 2 to 5 days are used. There is a problem that requires a long period of time for separation, and it is necessary to perform more advanced filtration (microfiltration using diatomaceous earth), and the emergence of means for solving this problem has been desired.

  Conventionally, as a method for removing raw soy sauce from such raw fried soy sauce, silica sol, which is well-known as an ori flocculant, is added to freshly fried soy sauce after pressing and stirred well. Is known (see, for example, Patent Document 1). However, this method requires a new silica sol and has a problem that the operation becomes complicated because it is centrifuged.

Japanese Patent No. 3025822

  The present invention provides a method for efficiently removing ori from raw fried soy sauce without using an ore flocculant and shortening the clarification period, and an apparatus for carrying out the method.

  As a result of intensive studies to solve such problems, the present inventors have added soy sauce to fresh fried soy sauce, and after mixing, the soy sauce is separated, Ori knew that the clarification period could be greatly shortened in the clarification operation in the clarification tank that subsequently floated and separated. Moreover, when mixing the said raw fried soy sauce and soy sauce oil in a continuous flow, it knew that a clarification process could be performed very efficiently, and completed this invention based on these knowledge.

That is, the present invention is the following clarification method for freshly fried soy sauce and a clarification device for soy sauce.
(1) A method for clarifying freshly-fried soy sauce, comprising adding and mixing soy sauce to freshly-fried soy sauce and then separating the soy sauce oil.
(2) A method for clarifying freshly-fried soy sauce, wherein soy sauce is added to freshly-fried soy sauce, mixed in a continuous stream, and then separated.
(3) The clarification method of the raw fried soy sauce according to the above (2), wherein the mixing in the continuous flow is performed by disturbing the fried soy sauce and the soy sauce oil in a pipe having a mixing element built therein.
(4) The clarification method of the raw fried soy sauce as described in any one of said (1)-(3) which adds 0.2-2.0% (v / v) of soy sauce to fresh fried soy sauce.
(5) It is composed of a raw fried soy sauce supply source 1, a soy sauce oil tank 2, a mixer 3 with a mixing element and a soy sauce oil separation tank 4, and the fried soy sauce supply source 1 and the mixer 3 are connected to the pump 5 in the middle. The pipe 6 and the soy sauce oil tank 2 communicated with each other through a pipe 8 having a pump 7 in the middle, and the mixer 3 and the soy sauce oil separation tank 4 communicated with each other through a pipe 9. Fresh fried soy sauce clarification equipment characterized by that.
(6) The mixing element is formed by stacking two or more latticed porous plates partitioned by vertical and horizontal partition plates, and each hole of one porous plate is a partition of the other porous plate between adjacent partition plates. The freshly-fried soy sauce clarification apparatus according to the above (5), which is arranged by shifting the phase so as to be divided into a plurality of parts by a plate.

  According to the present invention, it is possible to quickly float and separate raw ori contained in raw fried soy sauce without using an ori-flocculating agent, and to greatly shorten the refining period from half to 1/5. Can be reduced.

  Hereinafter, the soy sauce clarification method and soy sauce clarification apparatus of the present invention will be described in detail.

  FIG. 1 is a schematic explanatory view of an apparatus for carrying out the clarification method of freshly fried soy sauce according to the present invention, that is, a fried soy sauce supply source 1 (for example, a pressing device), a soy sauce tank 2, a mixer 3 and soy sauce oil. It comprises a separation tank 4, and the raw fried soy sauce supply source 1 and the mixer 3 are connected by a pipe 6 having a pump 5 in the middle, and the pipe 6 and the soy sauce oil tank 2 are connected in the middle by a pump 7. The mixer 8 and the soy sauce oil separation tank 4 are communicated with each other by a pipe 9.

  In addition, 10 is soy sauce oil, 11 is a clarification tank, 12 is a floating raw orientation, 13 is a diatomaceous earth filter, 14 shows a raw soy sauce storage tank, respectively. The raw soy sauce 17 is then subjected to component standard adjustment, fired at a predetermined temperature, and ori deposited (this is called fired soy sauce), and then packed into a packaging container to form a soy sauce product.

Examples of the freshly-fried soy sauce include freshly-fried soy sauce obtained by a conventional soy sauce brewing method. As the above-mentioned soy sauce, natural brewed soy sauce (dark mouth soy sauce, light mouth soy sauce, white soy sauce, tame soy sauce, re-prepared soy sauce), salt concentration at the time of charging, moromi temperature etc. are adjusted, and quick brewed soy sauce obtained by shortening the brewing period Reduced salt soy sauce or low salt soy sauce obtained by desalting these natural brewed soy sauce or quick brewed soy sauce, digested liquid of soy sauce cake or soy sauce-like seasoning obtained by yeast fermentation and / or lactic acid fermentation Can be mentioned.
This raw fried soy sauce is obtained by wrapping and squeezing fermented and ripened moromi in filter cloth, but there are raw orientals such as soy sauce oil, raw materials leaked from the filter cloth, and fine insoluble solids derived from microorganisms. Since it exists in large quantities and exhibits a turbidity of 100 to 500 ppm, a clarification method is required in which it is allowed to stand in a clarification tank to separate raw soil.

  Moreover, soy sauce oil squeezes soy sauce moromi, and when the obtained juice (fresh fried soy sauce) is placed in an arbitrary container (soy sauce separation tank 4) and left to stand, it means a portion that floats and stratifies on the upper surface of the juice.

  The amount of soy sauce added to freshly fried soy sauce is preferably 0.2 to 2.0% (v / v), more preferably 0.5 to 1.0% (v / v). If the added amount is less than 0.2% (v / v), it becomes possible to obtain raw fried soy sauce with low turbidity by clarification treatment for one day, but if this soy sauce is filtered through diatomaceous earth, clogging is likely to occur. The filtration flux becomes low and the filtration cannot be performed efficiently. On the other hand, when the addition rate exceeds 2%, the turbidity derived from the soy sauce increases and it becomes difficult to obtain a clear soy sauce. Moreover, it has the problem that the quantity of soy sauce isolate | separated from fried soy sauce in the subsequent process increases.

  After adding the soy sauce to the fried soy sauce, mix. This means may be either a batch type (batch type) or a continuous type, but a method of mixing in a continuous stream (continuous type) is preferable because of its efficiency.

  Mixing in the continuous flow is performed by a mixer in which freshly fried soy sauce and soy sauce oil are disturbed by a pipe having a mixing element built therein. This is preferable because the orientation can be promptly floated and separated in the clarification tank.

  FIG. 2 is a schematic illustration of the mixing element, in which two or more latticed porous plates A and B partitioned by vertical and horizontal partition plates 18 and 19 are stacked and adjacent porous plates A and B are stacked. In the static fluid mixing device, the holes a of one perforated plate A between B are divided into phases by the dividing plate 19 of the other perforated plate B (divided into four in FIG. 5). is there. 3 is a longitudinal sectional view taken along the line II of the perforated plate A, FIG. 4 is a longitudinal sectional view taken along the line II of the perforated plate B, and FIG. It is explanatory drawing of the state which made it adjoin mutually and was equipped with this in piping. In addition, as a shape of the hole of the perforated plate, a frustoconical shape, a triangular frustum shape, and the like can be given in addition to a lattice shape (square pyramidal shape) as in this embodiment. Moreover, since the internal diameter of each hole becomes narrow toward the downstream direction (or the partition of each hole becomes thick gradually toward the downstream direction), since the disturbance effect is excellent, it is preferable.

  In the mixer shown in FIGS. 2 to 5, the raw fried soy sauce flowing from the upstream of the pipe becomes a fine turbulent flow at the first grid plate, and the turbulent flow is further divided into four at the next grid plate. The fluid divided by the two perforated plates merges again and is highly disturbed and mixed. An example of such a mixer is “Mixed-kun” manufactured by Fujikin.

  FIG. 6 is a schematic explanatory view of a mixer and a static mixer in which mixing elements are incorporated in a pipe, and is configured by connecting a plurality of plate-like members twisted in the axial direction, and each plate-like member is arranged in the axial direction. Fig. 1 shows a stationary fluid mixing apparatus having a phase shift.

  In this way, the soy sauce is added to the raw fried soy sauce, and the mixed processing liquid is then separated from the soy sauce oil 10 in the soy sauce separation tank 4 by a conventional method, and then the raw oil is floated and separated in the clarification tank 11 or The sediment that can be separated by precipitation is removed, and the raw soil that cannot be separated is separated and removed by finishing filtration (mainly diatomaceous earth filter), then the standard of the components is adjusted, and fired at a predetermined temperature. Ori) is removed (it is called "Ori"), and it is packed in a packaging container to make a soy sauce product.

  In the present invention, it is important that the soy sauce is added to the fried soy sauce and mixed. By performing this operation, the clarification period is shortened by half to 1/5 compared to the conventional method that is not performed. Can do. As a result, the number of clarification tanks can be greatly reduced. In addition, there is an advantage that no orientation flocculant such as silica sol is required.

  Hereinafter, the present invention will be described more specifically with reference to examples.

(Fine soy sauce clarification equipment)
In FIG. 1, the raw fried soy sauce source 1 is a pressing device, the mixer 3 is “Mixing-kun” manufactured by Fujikin, and the pipes 6, 8 and 9 are stainless steel pipes having an inner diameter of 23 mm. The soy sauce oil is supplied with the pump 7 so as to be 2.0% (v / v) with respect to the raw soy sauce, the flow rate of the mixer is 1.5 m / sec, and the soy sauce oil separation tank 4 Was set as a cylindrical stainless steel tank having an inner diameter of 1 m and a height of 2 m.

  “Mixing-kun” uses cylinder plates A and B having an effective diameter of 25 mm and a thickness of 5 mm, which are stacked in two stages. As shown in FIG. 2 and FIG. , 19 to form a lattice-shaped perforated plate (divided disturbance plate). As shown in FIGS. 3 and 4, the partition plate gradually increases in the downstream direction (downward in FIGS. 2 and 3). (In FIG. 2, the upper end opening a has a square of 8 mm, and the lower end opening has a square of 5 mm). The partition plates are arranged with a phase shift between adjacent porous plates A and B so that each hole of one porous plate A is divided into four by the partition plate 19 of the other porous plate B.

(Fresh soy sauce clarification method)
According to a normal soy sauce brewing method, soy sauce koji was prepared using defatted soybeans and wheat as raw materials, and prepared with salt water to prepare soy sauce moromi, and then fermented and aged for 6 months to prepare aging moromi. This moromi is squeezed by a moromi squeezing method using a long filter cloth, contains fine insoluble solids derived from raw materials and microorganisms that have leaked from the filter cloth, and has a turbidity value of 160 ppm. I got raw fried soy sauce. Next, the pump 5 and the pump 7 were operated, and freshly fried soy sauce and soy sauce oil were mixed in a continuous flow so that the amount of soy sauce to the fresh fried soy sauce was 2.0% (v / v). Mixing is performed through “Mixing-kun”, and then, as shown in FIG. 1, the mixture is introduced into a soy sauce separation tank 4 through a pipe 9 to obtain raw fried soy sauce from which soy sauce oil 10 has been removed. It was introduced into the clarification tank 11 and allowed to stand for clarification operation to obtain a clear raw fried soy sauce 15. The obtained soy sauce was further clarified with a diatomaceous earth filter 13 to obtain a clear raw soy sauce 17 of 30 ppm or less.

(Comparative Example 1)
For comparison, the clarification method of Comparative Example 1 was carried out in the same manner as in the clarification method of the freshly fried soy sauce (the present invention) except that the soy sauce oil was not added to obtain a clear soy sauce.

(Comparative Example 2)
For comparison, the clarification method of Comparative Example 2 was carried out in the same manner as in the clarification method of the freshly fried soy sauce except that the mixer 3 was removed to obtain a clear soy sauce.

In the clarification method of the present invention, Comparative Example 1 and Comparative Example 2, the turbidity after standing in a clarification tank for 1 day (24 hours) and 4 days (96 hours) was measured. Turbidity was measured with a turbidimeter UT-11 manufactured by Corona Electric Co., Ltd.
Moreover, the floating raw orientation and precipitation raw orientation of the clarification tank after standing for 1 day were observed.
In addition, the freshly-fried soy sauce clarified portion that was allowed to stand in a clarified tank for 1 day was collected and filtered with a small diatomaceous earth filter layered with diatomaceous earth on the outer wall of the pipe-type filtration surface. The flow rate per unit filtration area (referred to as filtration flux) was measured. Note that the higher the value of the filtration flux, the less clogging and the more efficient filtration. The results are shown in Table 1.

  From the results of Table 1, it can be seen that the clarification process of Comparative Example 1 in which soy sauce is not added to freshly fried soy sauce requires four days for the clarification treatment. Moreover, in the clarification method of Comparative Example 2 in which the soy sauce is not mixed even if the soy sauce is added to the raw fried soy sauce, the clarification period is not sufficient for one day. Shows a value of about 1000, indicating that the filtration efficiency is very poor. On the other hand, the clarification method of the present invention is to add soy sauce oil to freshly fried soy sauce and mix it, so that raw ori contained in fresh fried soy sauce is quickly floated and separated, and subsequently clarified. It can be seen that, in the clarification operation in the tank, the clarification period which took 4 days can be shortened to 1 day. In addition, the interface between floating raw soy sauce and clear soy sauce is clear, and there is no generation of precipitated raw soy sauce, so the advantage of easy separation of clear fresh fried soy sauce from the clearing tank and subsequent diatomaceous earth filtration operation. Have. In addition, it can be seen that clarification can be finished by diatomite filtration in one day after the start of clarification, and the number of clarification tanks can be greatly reduced.

  In the clarification method of freshly fried soy sauce of Example 1, the turbidity after standing for 1 day (24 hours) in a clarification tank was measured in the same manner except that the soy sauce addition rate was as shown in Table 2. Moreover, it filtered with the diatomaceous earth filter. The filtration flux at that time was measured. The results are shown in Table 2.

  From the results of Comparative Example 1 in Table 2, when soy sauce is not added, it is not possible to obtain a clear raw fried soy sauce only by clarification for one day, and if this soy sauce is filtered through diatomaceous earth, clogging occurs. It turns out that it is not possible to obtain a clear fresh fried soy sauce. Moreover, from the result of Comparative Example 2, when the addition rate is 0.1%, it becomes possible to obtain raw fried soy sauce with low turbidity by clarification for one day, but when trying to filter this soy sauce with diatomaceous earth, It can be seen that clogging is relatively likely to occur, the filtration flux is low, and filtration cannot be performed efficiently. From the results of Comparative Example 3 and Comparative Example 4, it can be seen that when the addition rate exceeds 2%, the turbidity increases and it becomes difficult to obtain a clear fried soy sauce. On the other hand, from the results of the present invention 1 and the present invention 2, when the addition rate is 0.2-2%, clarification is low only by clarification for one day, and the filtration flux does not decrease (that is, It can be seen that a clear fried soy sauce that can be efficiently filtered through diatomaceous earth is obtained.

The schematic explanatory drawing of the apparatus for enforcing the clarification method of the raw fried soy sauce of this invention. Schematic description of the mixing element. The longitudinal cross-sectional view of the II line cutting | disconnection of the perforated panel A. FIG. The longitudinal cross-sectional view of the II line cutting | disconnection of the perforated panel B. FIG. Explanatory drawing of the state which made two perforated plates A and B adjoin each other, and this was internally installed in piping. Schematic explanatory drawing of a mixer and a static mixer. The schematic explanatory drawing of the clarification method of the conventional raw fried soy sauce.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 ... Raw fried soy sauce supply source, 2 ... Soy sauce tank, 3 ... Mixer equipped with mixing element, 4 ... Soy sauce separation tank, 5 ... Pump, 6 ... Pipe, 7 ... pump, 8 ... pipe, 9 ... pipe, 10 ... soy sauce oil, 11 ... clarification tank, 12 ... floating surface, 13 ... diatomaceous earth filter, 14 .. Raw soy sauce storage tank, 15 ... clear raw fried soy sauce, 16 ... raw sediment, 17 ... raw soy sauce, 18, 19 ... partition plate

Claims (6)

A method for clarifying freshly-fried soy sauce, wherein soy sauce oil is added to and mixed with freshly-fried soy sauce and then the soy sauce oil is separated. A method for clarification of raw fried soy sauce, wherein soy sauce is added to fresh fried soy sauce, mixed in a continuous stream, and then separated. The method for clarification of raw fried soy sauce according to claim 2, wherein the mixing in the continuous flow is performed by disturbing the fried soy sauce and the soy sauce oil in a pipe equipped with a mixing element. The clarification method of the raw fried soy sauce as described in any one of Claims 1-3 which adds 0.2-2.0% (v / v) of soy sauce with respect to fresh fried soy sauce. It consists of a raw fried soy sauce supply source 1, a soy sauce oil tank 2, a mixer 3 equipped with a mixing element, and a soy sauce oil separation tank 4, and the raw fried soy sauce supply source 1 and the mixer 3 are provided with a pump 5 in the middle. 6, the pipe 6 and the soy sauce tank 2 are connected with a pipe 8 having a pump 7 in the middle, and the mixer 3 and the soy sauce separation tank 4 are connected with a pipe 9. A clarification device for raw fried soy sauce. The mixing element is formed by stacking two or more grid-like perforated plates partitioned by vertical and horizontal partition plates, and a plurality of holes in one perforated plate are divided between adjacent partition plates by a partition wall of the other perforated plate. 6. The freshly-fried soy sauce clarification device according to claim 5, wherein the device is arranged so as to be divided and shifted in phase.

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