JPH0573373B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing low-salt powdered soy sauce, which is a pure powdered soy sauce without any additives, and which has almost the same quality as the raw soy sauce when reconstituted with hot water, etc. This relates to a manufacturing method that can provide a holding product at a low cost.

Conventional methods for producing powdered soy sauce include freeze-drying and spray-drying, both of which involve drying raw soy sauce.

Since the freeze-drying method is processed at low temperatures, when the dried powder is returned to water or hot water, it is possible to reproduce the quality almost equivalent to that of the raw soy sauce. What's more, you can make pure powdered soy sauce without any additives. However, the disadvantages are that the manufacturing cost per unit treatment is high and the equipment requires a large area.

In addition, although the spray drying method has low production costs, if you spray the raw soy sauce as it is and try to dry it, it will stick to the inner wall of the drying tower and be difficult to remove.
There are drawbacks such as scorching on some products and the use of relatively high-temperature hot air, which causes flavor components to migrate into the exhaust gas and reduce product value. Add and dry. However, the use of such additives is not only undesirable due to the recent rise in food safety concerns, but also has the disadvantage that the taste, aroma, color, etc. are inferior to the raw soy sauce when reconstituted with cold or hot water. It was something that could not be avoided.

The present invention was made to overcome the drawbacks of the conventional production method. First, raw soy sauce is instantaneously concentrated at low temperature in a centrifugal thin film vacuum concentrator, and precipitated salts are removed from the system. After that, this was dried all at once at a low temperature using a vacuum dryer. This makes it possible to produce an excellent product at a low manufacturing cost, which is a pure powdered soy sauce without any additives mixed in during manufacturing, and which can almost reproduce the taste, aroma, and color of the raw soy sauce when reconstituted with hot water. .

The present invention will be specifically described below based on illustrated embodiments. FIG. 1 schematically shows an apparatus for implementing the present invention, which is mainly composed of a centrifugal thin film vacuum concentration apparatus A and a vacuum drying apparatus B, which will be explained in sequence below. First, reference numeral 1 denotes a stock solution supply tank, which is connected to a centrifugal thin film vacuum concentrator A through a stock solution supply pipe 2, and a stock solution supply pump 3 is provided therebetween.

The centrifugal thin film vacuum concentrator A is equipped with a rotating substantially conical rotor 6 in a vacuum container 5, and a vacuum pump 7 is connected to the vacuum container 5, and a condenser 8 is installed to separate air and water from the sucked exhaust gas. and release it. Further, the substantially conical rotor 6 has a jacket structure on the inside, a supply section 9 for a heating medium such as steam is provided near the center thereof, and a liquid collection groove 10 is formed on the outer periphery.
From here, a drain collection tube 10 is installed outside the machine,
A vacuum pump 11 is connected here.

Further, the tip of the stock solution supply pipe 2 faces the center of the evaporation surface 6 on the outside of the roller, and a concentrated solution discharge tube 12 is provided at the peripheral edge.

In the present invention, concentration is performed in a vacuum and evaporated at a low temperature, but at this time, it is necessary to replenish the amount of heat necessary for evaporation, and the temperature of the heating medium such as steam on the heating side is kept constant. It is desirable to maintain the temperature at For this reason, it is possible to add a configuration for controlling the internal pressure of the heating medium system.

Next, the vacuum drying device B is a band type continuous vacuum drying device as an example. Reference numeral 35 is a vacuum container to which a vacuum pump 36 is connected. An endless flat belt 37 is stretched in the vacuum container 35 by a pair of rolls, and one of the rolls is driven to run the belt 37. A known transmission that is commercially available is appropriately attached to the drive roll, and the belt 3
7 traveling speeds may be selected.

Further, a heating plate 38 is disposed on the belt 37 over a certain length, and this plate heats each part of the belt under different temperature conditions. zone is steam,
The second zone is provided with hot water.

and steam supplied to each heating plate 38;
The hot water may be maintained at a required temperature by appropriately attaching a known temperature control device. Also, belt 37
The supply part of the concentrated liquid to the belt is, for example, an oscillating nozzle, so that the concentrated liquid is evenly deposited on the belt, and the rear end of the belt has a product discharge port 40 equipped with a valve 39.
form. Furthermore, the following devices are added in addition to the above devices. That is, a filter 41 is provided between the centrifugal thin film vacuum concentrator A and the vacuum dryer B, and pumps 42 and 43 for supplying concentrated liquid are provided before and after the filter. Further, although not shown, a pulverizer or a granulator is provided at a stage subsequent to the product discharge port 40 of the vacuum drying apparatus B, although not shown.

Next, examples of the method of the present invention will be described.

First, raw soy sauce (salt concentration 17%) is supplied from raw material supply tank 1 to centrifugal thin film vacuum concentrator A.
The device has a heating steam temperature of 100℃, a vacuum chamber vacuum level of approximately 40 meters, an evaporation temperature of 40℃, and a rotor rotation speed.
The operation is carried out under the following conditions: 800 rpm, raw material supply rate 300/hour. The raw material liquid is supplied to the center of the inner surface of the substantially conical rotor 6, moves along the inner surface of the rotor by the centrifugal force generated by rotation, becomes a thin film, collects on the outer periphery in about 1 second, and passes through the fixed concentrate discharge tube 12. taken outside. During this time, a reduced pressure state is maintained in the vacuum container 5, and by short-term residence on the evaporation surface and evaporation at low temperatures due to reduced pressure, it is possible to concentrate the raw material soy sauce while maintaining its quality in its entirety. As a result, the raw soy sauce was concentrated 3.3 times to obtain a concentrated solution with a salt concentration of 56%. Of the 56% salt, 25% crystallizes and 30% salt is present in the concentrate. The crystalline salt was filtered through a filter 41 before being introduced into the band-type continuous vacuum drying apparatus B, and was taken out of the system. Next, the concentrated liquid containing 30% salt is introduced into band type continuous vacuum drying apparatus B.

The equipment is operated under the following conditions: first stage heating temperature 120°C, second stage heating temperature 60°C, degree of vacuum 9 Torr, and drying time 20 minutes. The concentrated liquid passes through the pump 43,
The soy sauce is uniformly sent from an oscillating nozzle, deposited on a belt 37 as a thin film, turned into foam on the belt, and indirectly heated and dried to obtain dry soy sauce with a WB of 6.3%. Here, too, the heating temperature and evaporation temperature can be adjusted to the required temperature, and processing at low temperatures is possible without impairing the quality of the raw material soy sauce.

The low-temperature powdered soy sauce obtained by such a manufacturing method immediately dissolved when reconstituted with hot water, exhibited good solubility, and was almost equivalent to the raw soy sauce in terms of taste, aroma, and color.

As detailed above, the present invention incorporates a concentration process using a centrifugal thin film vacuum concentrator before the drying process, making it possible to concentrate while maintaining almost all the quality of the raw soy sauce, and to concentrate without using additives. Soy sauce can be easily dried and powdered.

Furthermore, since the present invention provides a concentration step before the drying step, running costs can be reduced, and pure powdered soy sauce without additives can be provided at low cost.

Furthermore, in the present invention, since the salt content is reduced, the soy sauce can be used for medical purposes as a low-salt powdered soy sauce.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram showing an embodiment of an apparatus for implementing the present invention, and FIG. 2 is an explanatory diagram showing an embodiment of the manufacturing method of the present invention. 1: Stock solution supply tank, A: Centrifugal thin film vacuum concentrator, B: Vacuum dryer, 41: Filter.

Claims (1)

[Claims] 1. A low-salt powder characterized by instantaneously concentrating raw soy sauce at a low temperature in a centrifugal thin film vacuum concentrator, removing precipitated salts from the system, and then drying the concentrated liquid at a low temperature in a vacuum drying device. How to make soy sauce.