JPH099906A - Filtration of wasted seasoning solution - Google Patents

Abstract

PURPOSE: To provide a method for filtering a wasted seasoning solution, capable of effectively utilizing the wasted seasoning solution which has been wasted as a waste solution. CONSTITUTION: A method for filtering a wasted seasoning solution comprises lowering the pH of the wasted seasoning solution 1 by-produced after the seasoning of agricultural or marine products to 4.0 with an organic acid to prevent the multiplication of microorganisms, roughly filtering off the solid products generated by the lowering of the pH or the solid products dissolved out from fishes or pickles by a cartridge filter type filtration treatment method having a hole diameter of 74μm (200 meshes), and subsequently subjecting the filtrate to a micro-filtration treatment using a filtration membrane having a hole diameter of <=0.25μm.

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 seasoning liquid, and more particularly to a method for filtering a waste liquid produced after dipping marine products or agricultural products (pickles) in the seasoning liquid.

[0002]

2. Description of the Related Art Seasoning liquids for seasoning fish and (agricultural products) pickles are discarded as waste liquids that are not generally used after the pickling and use. The general waste treatment of these waste liquids is based on the activated sludge method, but in recent years the treatment cost has become high, which is a great burden on the management of companies. On the other hand, the components of these waste liquids are
It contains a large amount of the remaining nutrient components in the seasoning liquid that are not adsorbed on fish and pickles, or the nutrient components eluted from fish and pickles.

Therefore, if solid residues such as fish and pickles that have been eluted in the waste liquid can be removed, it can be reused as a pickling liquid or a source of the pickling liquid. Here, the technical problems when the waste liquid is reused as a soaking liquid are as follows. This effluent is an amino acid,
Since it contains nutrients such as sugar and inorganic salts, it easily decomposes. Filtration is difficult because there are many solid residues such as meat pieces, skins, scales, etc. and low-molecular substances eluted in the waste liquid. For example, it is desirable that the regeneration processing device be simple and easy to handle. In the case of filtering a small amount of waste liquid, general processing such as filter paper, which is a simple filtration membrane, is sufficient, and this method is generally used in small-scale factories.

The first technical problem in the regenerating process here is that the filtration process requires a long time, so that the microorganisms present in the waste liquid cause spoilage.
The cause of this decay is that the microorganisms derived from the food during pickling proliferate using the nutrient components in the seasoning liquid as a nutrient source. Especially when the room temperature is summer, there is a drawback that spoilage starts within several hours during the filtration process. Furthermore, in the manufacturing site, when the amount of waste liquid treated is a large amount of about 1 ton per day, it is necessary to promptly process within one day. Regarding the filtration of waste liquid
The technical problem with is that filtration is difficult. The reason is that solid residues such as meat pieces, skins and scales are mixed in the pickling process, and low molecular weight and high molecular nutrition components are eluted from fish and pickles by the permeation action of salt in the seasoning liquid. In particular, polymeric substances such as proteins and fibers are likely to cause clogging of the membrane.

Here, regarding the method for recycling the waste liquid, Japanese Patent Application Laid-Open No. 7-160 relates to measures against spoilage by microorganisms and filtration.
There is one described in Japanese Patent Publication No. 73. According to this method, it is known that microbes are removed by a microfiltration membrane.

[0006]

However, the method described in the above publication has a problem that measures for suppressing the growth of microorganisms during the regeneration treatment process have not been studied. Also,
High-molecular-weight proteins are removed by a high-speed centrifuge (5,000 rpm or more). However, the method using this centrifuge has many on-site risks and its equipment cost is high. There are problems such as

Therefore, the present invention sufficiently achieves the technical problems of waste liquid filtration, that is, measures against spoilage by microorganisms, measures against clogging during filtration, and use of a machine that is safe and convenient on site. Then, it aims at providing the filtering method of the seasoning liquid waste liquid which can utilize effectively the seasoning liquid waste liquid discarded as waste liquid.

[0008]

According to the first aspect of the present invention,
In order to achieve the above object, the waste liquid of the seasoning liquid generated after seasoning the agricultural and marine products is adjusted to pH 4.5 or less with organic acids,
The present invention is characterized in that after performing a cartridge type filter type rough filtration process using a magnet type gear pump, a precision filtration process using a rotary type pump is performed.

In order to achieve the above-mentioned object, the invention of claim 2 is the invention of claim 1, wherein the waste liquid of the seasoning liquid generated after seasoning of agricultural and marine products is treated with organic acids at a pH of 4.0 to 3.
After reducing to 5, the pore size is 10-74 microns (20
(0 mesh) cartridge type filtration treatment, and then microfiltration treatment using a filtration membrane having a pore size of 0.25 micron or less.

[0010]

According to the first aspect of the invention, the pH is lowered by performing membrane treatment in a state in which the growth of microorganisms is prevented by lowering the pH of the waste liquid to 4.5 or less with an organic acid. The resulting solids or those eluting from fish and pickles are roughly filtered. This coarse filtration is performed by general filtration using a cartridge type filter. Then, the obtained filtrate is subjected to microfiltration treatment using a rotary pump.

In this case, since the microfiltration membrane is clogged, a rotary pump was used. The waste liquid contains solids eluted from the fish and pickles into the seasoning liquid, but most of the nutritional components in the seasoning liquid remain without being adsorbed by the fish and pickles. For example, in the case of fish, the extract content of the seasoning liquid before pickling is 30 to 45%, but it is 20 to 35% after pickling. That is, 20 to 3 in the waste liquid
5% of the extract remains. This extract is a nutritional component such as proteins, amino acids, peptides and inorganic salts.

Therefore, if the solid matter in the waste liquid can be removed, the nutrient components which are the basis of these extracts can be reused as a soaking liquid. In addition, microfiltration makes it possible to remove microorganisms and obtain a hygienic regenerating liquid. In the present invention, this measure against clogging is solved by the production of slag (ori) utilizing the isoelectric point precipitation caused by the pH decrease and the use of a rotary pump. In order to further improve the workability, the method of using the microfiltration membrane on the site scale was established by examining the washing conditions of the microfiltration membrane. For example, the clogging could be recovered by backwashing with water after performing the filtration treatment for 3 hours. As a result, spoilage that occurs during the filtration step is prevented, and effective use of the seasoning liquid waste liquid that has been disposed of as waste liquid can be achieved.

According to the second aspect of the present invention, the waste liquid of the seasoning liquid generated after seasoning the agricultural and marine products is treated with organic acids to have a pH of 4.0 to 4.0.
By reducing the pH to 3.5, the membrane treatment is performed under the condition that the growth of microorganisms is prevented, and the solid matter generated by lowering the pH or the solid matter eluted from fish and pickles has a pore size of 10 to 74 microns. Coarse filtration is performed with a (200 mesh) cartridge type filter type filtration treatment. Then, a microfiltration process using a filtration membrane having a pore size of 0.25 micron or less is performed. As a result, the same action as the invention according to claim 1 is obtained.

In the present invention, the pH is set to 4.0 to 3.5 because when the pH is set to 4.0 to 3.5,
You can extend the period (number of days) to prevent corruption,
That is, workability can be improved by being able to sufficiently extend the time in the field work, and
This is because it is preferable in that the amount of slag can be increased to reduce the load on the microfiltration membrane.

Further, the hole diameter of the cartridge type filter is set to 1
The setting of 0-74 microns (200 mesh) is
If the pore size is set to 10 microns or less, it is not preferable because the cartridge type filter will be clogged in a short time. This is because the large solid residue described above is not preferable in that it blocks the hollow fibers and the like of the microfiltration membrane module.

Further, it is not preferable to carry out the microfiltration process with a pore size of 0.25 micron or less, because the microfiltration process with a pore size of 0.25 micron or more cannot remove microorganisms (bacteria). Because.

[0017]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The drawings of the present invention will be specifically described below with reference to the drawings. (Embodiment 1) FIG. 1 is a view showing a first embodiment of a seasoning liquid waste liquid filtering apparatus for achieving a method for filtering a seasoning liquid waste liquid according to the present invention. First, the configuration will be described.

For the purpose of preventing spoilage during the regeneration process of the fish effluent, the growth condition of microorganisms at each pH of the effluent 1 was examined as a preliminary experiment. In addition, in order to grasp the amount of slag (solid content) when performing filtration treatment, when changing the pH,
The relationship with the amount of dregs produced by isoelectric precipitation of proteins and amino acids was investigated. The method of lowering the pH of the waste liquid 1 is
Prepared by adding a saturated solution of citric acid.

[0019]

[Table 1]

From the results shown in Table 1, the number of bacteria in the waste liquid 1 immediately after collection was measured to be 5 × 10 ⁴ cells / g, and when the pH was 4.0, the number of bacteria was 3 × 10 ⁵ after 24 hours. And slightly increased by an order of magnitude. Generally, the number of microorganisms that begin to decompose is at a level of 10 ⁸ to 10 ⁹ and therefore 10 ⁴ to 1
The extent of growth of the bacterial counts to the 0 ⁵ level had little effect and therefore indicates that the pH reduction worked effectively.

That is, it was found that the setting condition of the pH value of the waste liquid 1 of 4.0 is a sufficient condition in consideration of the prevention of spoilage during the work, if the working process is within 24 hours. On the other hand, regarding the formation of slag (turbidity), as shown in Table 1, pH
Those prepared up to 5.0 had an OD of 0.7 to 0.9 and were transparent even by visual observation. However, when this product is adjusted to pH 4.5 or less, the O / D is 0.50.
As a result, the turbidity increased.

This is because when the pH of the waste liquid 1 was lowered, slag (solid matter) was generated by isoelectric precipitation of proteins and amino acids. The formation of such slag greatly affects the clogging during microfiltration and the product life of the membrane. Therefore, the pH lowering treatment of the waste liquid 1 treatment is an important operation from the viewpoint of preventing spoilage in the regeneration treatment step and controlling the quality of the membrane. Here, the suitable pH-lowering agent is preferably citric acid, lactic acid, succinic acid and tartaric acid. Since an inorganic acid such as hydrochloric acid has a small buffering capacity, it is difficult to obtain a stable pH range.

From the result of the above-mentioned previous experiment, it was found that the pH of the waste liquid 1 should be lowered to 4.0. Therefore, the pH of the waste liquid 1 discharged from a certain factory after being pickled with fish (mackerel)
Was adjusted to 4.0 with citric acid solution. This waste liquid 1 is used as a cartridge type filter [Koei Moss Filter Industry Co., Ltd.
Co., Ltd., pore size 74 micron, MSP-074-0] 2. The pump used here was a magnet type gear pump 3.

Thereafter, the coarse filtration treatment liquid 4 was used as a microfiltration membrane module using a rotary pump 5 (Nitto Denko Corp., N
TM-9002-C1, membrane area 0.1 m ³ , pore size of filtration membrane 0.25 micron) 6. These filtration treatments were performed at room temperature 35 to 37 ° C. for 4 to 5 hours. Table 2 shows the component analysis results before and after the filtration treatment. In addition, in FIG.
Reference numeral 8 is an inlet pressure adjusting valve of the microfiltration membrane module 6, and reference numeral 9 is an outlet pressure adjusting valve of the microfiltration membrane module 6.

[0025]

[Table 2]

From Table 2, pH and Br in each processing step
No significant difference was found between ix and total nitrogen. By performing coarse filtration and fine filtration treatment, the color tone is
Good results were obtained in which the lightness was changed from 7 to 8 and a light color was obtained. In addition, the number of bacteria was 10 ^{5 in the} waste liquid 1, but after the microfiltration, it was significantly reduced to 10 or less. Thus, by performing the rough filtration and the fine filtration treatment, the treatment liquid 7 which retains the nutritional components, removes the microorganisms, and has a lighter color tone (good transparency) was obtained.

Especially when the pH is lowered, a large amount of these coagulated substances are generated, and therefore the flow path of the microfiltration membrane is easily blocked. Further, as the filtration proceeds, the circulating liquid is concentrated and the viscosity increases, which makes it difficult for a normal centrifugal pump to flow. Therefore, in the case of the waste liquid 1 having a large amount of slag and a high viscosity, the rotary pump 3 is necessary even if the resistance of the flow path increases and it is difficult to flow.

Next, the difference in filtration capacity between the normal centrifugal pump and the rotary pump was examined. After adjusting the pH of the waste liquid 1 after pickling the fish to 4.0, the liquid roughly filtered with a cartridge type filter having a pore size of 74 microns was microfiltered. At this time, centrifugal pump (Iwaki MD-100R
Type) and rotary pump (ITT JABSCO
Tables 3 and 4 show how the integrated values of the permeation flow velocity and the permeation flow rate changed with the lapse of time using two different types of pumps (A1 type).

[0029]

[Table 3]

[0030]

[Table 4]

From the results of this experiment, in the centrifugal pump, the passage is clogged with the passage of time, and the permeation flow velocity is rapidly reduced. After 180 minutes, the permeate could not be obtained. However, in the case of using the rotary pump, the permeation flow velocity gradually decreased, and a sufficient permeation flow velocity could be obtained for a long time. The relationship between the elapsed time and the integrated value of the permeation flow rate in Table 4 shows that it is 18
Although only 0.9 liters of permeate could be obtained in 0 minutes, the rotary pump could obtain 5.6 liters (5.6 / 0.9 = about 6.2 times). It was From this, it was possible to confirm the effectiveness of the rotary pump in treating the waste liquid 1.

The regeneration treatment liquid 7 obtained in this example is
When used as a source of pickling liquid, its pH is 4.
Although it is 0, it is necessary to raise the pH of the target pickling solution by the addition of alkali. Further, since the obtained regenerant has a low concentration, it can be concentrated to a desired extract concentration. In this embodiment, the cartridge type filter 2 has a hole diameter of 10 to 74 microns (200
(Mesh) is preferable. The reason is that setting the pore size to 10 microns or less is not preferable in that the cartridge type filter 2 will be clogged in a short time, and setting the pore size to 74 microns or more will result in fish meat pieces, skins, scales, etc. contained in the waste liquid. This is because a large solid residue of 74 microns or more is not preferable in that it blocks the hollow fibers and the like of the microfiltration membrane module 6.

Further, it is preferable that the filtration membrane pore size of the microfiltration membrane module 6 is 0.25 micron or less, because if the microfiltration treatment is carried out with the pore size of the filtration membrane being 0.25 micron or more, microorganisms ( This is because it is not preferable because the bacteria cannot be removed. As described above, in this example, the waste liquid 1 of the seasoning liquid generated after the seasoning of agricultural and marine products is reduced to pH 4.0 with organic acids to perform membrane treatment under the condition in which the growth of microorganisms is prevented,
The solids produced by lowering the pH or eluting from fish and pickles have a pore size of 74 microns (2
(00 mesh) cartridge type filter-type filtration treatment followed by coarse filtration and then microfiltration treatment using a filtration membrane having a pore size of 0.25 micron or less, so that spoilage occurring during the filtration step can be prevented. Further, in order to prevent the clogging of the membrane due to the production of coagulation due to the pH decrease, the use of the rotary pump 5 can prevent the clogging of the filtration membrane of the microfiltration membrane module 6 from occurring. it can. In this embodiment, the pH is lowered to 4.0, but it is preferable to use the one having a pH of 4.5 or lower, and particularly lowered to pH 4.0 to 3.5. (Embodiment 2) A cartridge type [manufactured by Koei Moss Filter Industry Co., Ltd., hole diameter 74
Micron, MSP-074-0], followed by coarse filtration, followed by microfiltration device (NTM-9002-C manufactured by Nitto Denko).
1, membrane area 0.1 m ³ ) was used for filtration. The ingredients of seasoning liquid waste 1 discharged from the pickled (Takana-zuke) factory are
Different from the fish effluent 1 containing animal protein. It has a high salt content and a high fiber content. Generally, the waste liquid 1 after pickling in a pickle factory has a high salt content and thus has a bacterial count of 10 ² levels.
Even if left for a long time, there is no growth of bacteria and no spoilage occurs.

First, as in Example 1, Table 5 shows the relationship between the pH of the citric acid solution and the amount of slag (turbidity). Table 6 shows the results of component analysis of pickled liquid waste 1 before and after rough filtration and microfiltration.

[0035]

[Table 5]

[0036]

[Table 6]

From the results shown in Table 5, in the case of pickled liquid waste 1, the influence of the difference in pH on the turbidity was small. This is a factor that facilitates coarse filtration and fine filtration. Similar to the fish waste liquid treatment shown in Example 1, no significant difference was observed in pH, Brix and total nitrogen before and after the coarse filtration and the fine filtration treatment. However, the improvement of the color tone was such that the brightness of the waste liquid 1 before the treatment was 5 but became 6 after the rough filtration and the fine filtration treatment, and the lightness, so-called transparency was improved. The pore size of the cartridge type filter used for rough filtration was good even at 10 microns.

From these results, the waste liquid containing a small number of bacteria was obtained by the present invention. However, when the obtained filtrate is used again as a soaking solution, there is a drawback that the concentration of Brix is insufficient. In order to compensate for this drawback, it is necessary to add or concentrate a concentrated stock solution of the seasoning solution to the filtrate according to this example.

[0039]

According to the present invention, by lowering the pH of waste liquid, it is possible to prevent spoilage during the filtration step. In addition, the problem of clogging can be solved by using a rotary pump in order to prevent clogging of the membrane due to generation of coagulation due to pH decrease.
As a result, it is possible to establish a method for effectively utilizing the seasoning liquid waste liquid that has been disposed of as waste liquid.

[Brief description of drawings]

FIG. 1 is a configuration diagram showing a first embodiment of a seasoning liquid waste liquid filtering apparatus for achieving a method for filtering a seasoning liquid waste liquid according to the present invention.

[Explanation of symbols]

 1 Waste liquid 2 Cartridge type filter 3 Magnet type gear pump 5 Rotary type pump 6 Microfiltration membrane module

Claims (2)

[Claims] 1. A waste liquid of a seasoning liquid generated after seasoning of agricultural and marine products is adjusted to pH 4.5 or less with organic acids, and subjected to a cartridge type filter coarse filtration treatment using a magnet type gear pump, and then a rotary pump. A method for filtering seasoning liquid waste, which comprises performing the microfiltration process used. 2. A waste liquid of a seasoning liquid generated after seasoning agricultural and marine products is reduced to pH 4.0 to 3.5 with organic acids,
After performing a cartridge-type filtration process with a pore size of 10 to 74 microns (200 mesh), the pore size is 0.2
The method for filtering seasoning liquid waste according to claim 1, wherein a microfiltration process using a filtration membrane of 5 microns or less is performed.