JPH0523548A - Recovery method of pickling solution - Google Patents

Abstract

PURPOSE:To prepare a new flavoring solution and hardly produce wastes of additives and a pickling solution by filtering a pickling solution, which is disposed of and discharged without being recovered or regenerated, through a membrane and recovering it. CONSTITUTION:A pickling solution recovery method characterized by using a pickling solution after filtering it with a microporous membrane having 0.02-0.45mu average pore diameter. By the method, tasting and flavoring components of pickles can be recovered and thus it becomes unnecessary to prepare a new flavoring solution purposely and add it to pickles and the cost can be lowered. The effect on marked decrease in the amount of the waste to be treated is also expected.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for collecting pickled liquid.

[0002]

2. Description of the Related Art In the past, pickled liquid was separated from pickled vegetables without being recovered and regenerated, and then directly discharged as waste liquid for treatment. Suspended substances (hereinafter referred to as SS content), yeast, lactic acid bacteria, etc. were also contained in the recycled materials, and they had to be discarded as they were. However, the liquid contains many active ingredients including the umami component of the pickles themselves, and also contains complex umami and flavor that the seasoning liquid produced by fermentation does not have. Was being used. The umami components of the pickles themselves were washed away with water.

Further, the waste liquid must be biologically treated, and its treatment requires time and expense, which is a big problem. In order to ship pickled vegetables as a product, the seasoning liquid must be newly prepared and added, and the taste of the re-prepared seasoning liquid has considerably reduced the umami component of the pickled vegetables itself, and the seasoning has to be prepared again. The financial burden of doing so was also considerable.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in order to provide a pickle solution that does not have the above problems and drawbacks, and provides a method for recovering and reusing a discarded pickle solution. It is in.

[0005]

Means for Solving the Problems The present invention has been earnestly studied to solve the above problems, and as a result, the pickled liquid can be recovered by filtration with a membrane having a certain pore diameter, and it is necessary to add a new seasoning liquid to the pickled liquid. Therefore, the present invention has been completed by finding out that there is almost no waste. That is, the present invention is a method for recovering a pickle solution, which comprises filtering the pickle solution through a fine porous membrane having an average pore size of 0.02 to 0.45 µ.

The present invention will be described in detail below. The average pore size of the microporous membrane used in the present invention is 0.02 to 0.45.
Must be μ. If it is less than 0.02μ, the initial amount of water permeation is low and the amount of filtration is low, so that the efficiency for recovery is significantly deteriorated. In addition, the permeability of the umami component and the like also deteriorates. Further, if the pore size exceeds 0.45μ, SS components and bacteria such as lactic acid bacteria cannot be completely prevented. Furthermore, in order to prevent the recovery of the SS component and the bacteria more completely without lowering the recovery efficiency, the average pore size is 0.1 to 0.
25μ is preferable. The average pore size referred to here is the particle size of a reference substance such as uniform latex, 90% of which is excluded when various reference substances of known particle size are filtered. Further, the pore size is preferably uniform.

The present invention has an average pore diameter of 0.02 to 0.45 μm.
By using the microporous membrane of, it is possible to remove all the minute components contained in the pickled liquid, such as SS components, yeast, lactic acid bacteria, etc., while umami components (extracts, amino acids, lactic acid, salt content,
The spice) is filtered, and the filtrate of pickled liquid with good clarity and liquidity can be collected. Furthermore, it was created by fermentation,
Complex flavors and perfume ingredients not found in the original seasoning liquid can be efficiently collected by filtration as a filtrate.

The filtrate of the pickled liquor, which has been filtered and recovered by the microporous membrane of the present invention, has extremely few germs contained in the undiluted solution of the pickled liquor, and has excellent sterilizing property. The liquid purified and collected in this way contains more excellent umami components and flavor components than the newly prepared reseasoning liquid, and is superior in sterilizing property. It can be reused as a part or as an added seasoning liquid at the time of product shipment. In particular, the excellent sterilizing property further enhances the most important safety as a food at the time of shipping the product.

In the present invention, the pickled liquid is a liquid obtained by pickling vegetable and vegetables, removing the lye, and then dipping in a seasoning liquid containing soy sauce as a main component. Usually, as a manufacturing process, after this, the pickles and pickles are separated, the pickles are discarded, the pickles are washed with water, cut into pieces that can be packed into bags, and filled with a newly prepared seasoning solution. After being sealed, the product is sterilized by heat etc. to become a product.

The microporous membrane used in the present invention includes cellulose acetate type, polyvinyl alcohol type, ethylene type
Examples include materials obtained by ordinary spinning methods, such as vinyl alcohol copolymer-based, polysulfone-based, and polyolefin-based materials. Among them, the polyolefin microporous membrane is effective because it has high chemical stability due to its properties, has a uniform pore size according to the spinning method, and has a sharp fractionation property.

Modules are hollow fiber type, spiral type,
Although any type such as a tubular type or a flat membrane type can be used, a hollow fiber type which can obtain a large membrane area per unit area is preferable. The outer diameter of the hollow fiber membrane when using the hollow fiber type module is
It is preferably 1.0 to 5.0 mm, more preferably 1.
It is 5 to 3.0 mm. The inner diameter is preferably 0.5 to 3.0 mm, more preferably 0.7 to 2.0 mm.
Further, in the present invention, it is preferable that the hollow fiber membrane is modularized, filled in a case and fixed at both ends with an adhesive. Further, as the filtration method, the internal pressure circulation filtration method (cross flow filtration method) is optimal in order to prevent clogging of the fine porous membrane due to the mud and SS components present in the pickled liquid.

Further, in the present invention, during the filtration step using the hollow fiber membrane, backwashing with the filtrate can be performed to remove the SS component and the like adhering to the inside of the hollow fiber membrane to recover the filtration amount.
After the filtration is completed, the chemical solution can be washed to regenerate the capacity. As the type of chemical liquid, sodium hypochlorite, caustic soda, or a mixed liquid of both is used and can be regenerated.

The present invention will be described below with reference to examples.

[0014]

Example 1 According to Table 1, it was separated from pickled Nozawana pickles.
Twenty liters of the pickled liquid was passed through a filter cloth to remove large debris and nozawana dregs to obtain a test liquid (recovered liquid). The module is a polyolefin hollow fiber membrane (average pore size 0.25
Both ends (μ, outer diameter 1.22 mm, content 0.68 mm) were sealed with an adhesive, and the test solution was filtered by an internal pressure circulation filtration method (cross flow filtration method). The filtrate was filtered over time while backwashing to recover the amount of the filtrate.

Table 2 shows the filtration conditions and the filtration results.
The filtrate was better than the seasoning liquid that was conventionally added to pickles without any SS component or fungus, and could be added as it is to pickles.

[0016]

[Table 1]

[0017]

[Table 2]

[0018]

Comparative Example 1 Using the test liquid used in Example 1, filtration was performed under the same conditions as in Example 1 except that the pore size of the membrane was changed to 0.01 μ. Table 2 shows the filtration conditions and the filtration results.

[0019]

Comparative Example 2 The test solution used in Example 1 was used, and filtration was performed under the same conditions as in Example 1 except that the pore size of the membrane was changed to 0.60 μ. Table 2 shows the filtration conditions and the filtration results.
The filtration results are shown in terms of suspended solids, disinfecting properties, taste and waste products. (1) Suspended substance: It was represented by the transparency of the suspension by a spectrophotometric method. ○, 79 to 31 when transparency is 100 to 80%
% Was taken as Δ. The higher the value, the better the transparency and the less suspended substances.

(2) Bactericidal activity: Presence or absence of bacteria was indicated by direct microscopy. The case where no fungus was observed at all was rated as ○, and the case where fungus was observed was rated as ×. (3) Umami: It was judged by a sensory test method whether or not it had a taste compared to the seasoning added to the pickles at the time of shipment. Goods with a taste equal to or higher than that of the seasoning were marked with ◯, and those having tastes below were marked with x.

[0021]

As described above, the pickled liquid can be recovered and regenerated by filtering the pickled liquid through the fine porous membrane. As a result, it is possible to collect the umami and flavor components, and it is not necessary to prepare a new seasoning liquid, so that cost reduction can be expected. In addition, it is an excellent method for collecting pickled liquids, such as the step of biological treatment being conventionally discarded can be reduced.

Claims (1)

Claims: 1. The pickled liquid has an average pore diameter of 0.02 to 0.45 μm.
A method for collecting pickled liquid, which is characterized by filtering with a fine porous membrane of.