WO2016181478A1 - Système et procédé permettant de retirer du potassium d'aliments - Google Patents

Système et procédé permettant de retirer du potassium d'aliments Download PDF

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WO2016181478A1
WO2016181478A1 PCT/JP2015/063555 JP2015063555W WO2016181478A1 WO 2016181478 A1 WO2016181478 A1 WO 2016181478A1 JP 2015063555 W JP2015063555 W JP 2015063555W WO 2016181478 A1 WO2016181478 A1 WO 2016181478A1
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potassium
food
removal system
water
exchange resin
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PCT/JP2015/063555
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English (en)
Japanese (ja)
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柳田　友隆
未来 中村
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株式会社クレアテラ
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Priority to JP2017517500A priority Critical patent/JP6281888B2/ja
Priority to PCT/JP2015/063555 priority patent/WO2016181478A1/fr
Publication of WO2016181478A1 publication Critical patent/WO2016181478A1/fr

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  • the present invention relates to a system for removing potassium without impairing the flavor and texture of food and a method for removing potassium using the system.
  • the present invention relates to a system and method for performing potassium removal treatment in a short time.
  • the kidney regulates the excretion of waste, water and electrolytes, and keeps the body environment constant. When the kidney function falls and the homeostasis in the body cannot be maintained, various symptoms called uremia appear in the whole body.
  • Dialysis includes peritoneal dialysis and hemodialysis.
  • hemodialysis that circulates blood outside the body is the mainstream, and about 270,000 people are treated by hemodialysis.
  • dialysis is generally performed 4 hours at a time, 3 times a week, but the function of dialysis is not as far as the living kidney. Therefore, patients are not allowed to eat an unlimited number of meals, and it is important to manage their diet through self-management.
  • the amount of potassium that can be taken per day varies depending on the stage, but it must be limited to 1500 to 2000 mg or less.
  • Vegetables and fruits contain a lot of potassium among foods, and patients who are restricted by potassium are often restricted from taking vegetables and fruits that contain a lot of potassium. In addition, depending on the cooking method, it is recommended to perform certain cooking because the amount of potassium can be reduced. Therefore, the dietary life of patients who are subject to potassium restriction is often limited. Patients may feel stress in their restricted diet, which can be problematic in terms of QOL (Quality of Life).
  • QOL Quality of Life
  • potassium tends to flow out into water, so it is common to remove potassium by cooking methods such as cutting vegetables into small pieces, exposing them to water, or spilling them on a bowl.
  • Patent Documents 1 and 2 disclose methods for cultivating with a culture solution such as hydroponics.
  • Patent Document 1 discloses a technique for cultivating low potassium spinach by hydroponics.
  • Patent Document 2 discloses a method of cultivating a low potassium crop by a method of cultivating a crop by hydroponic or pearlite plowing. It has been shown that over 40% of potassium can be removed from melon or the like using either hydroponics or perlite cultivation.
  • Patent Documents 3 and 4 disclose technologies for producing low-potassium processed food by removing potassium when processing food.
  • Patent Document 3 discloses a method of removing 90% or more of potassium content by treating vegetable juice or fruit juice with a cation exchange resin.
  • Patent Document 4 discloses a method and a process for producing a processed food in which fruit and freeze are melted or heated to remove sugars and potassium, and then a gelling solution is injected to reproduce the elasticity and texture to the raw state. Food is listed.
  • Patent Documents 5 and 6 disclose methods and devices for removing salts such as potassium from food by energization.
  • Patent Document 5 discloses a method of removing metal ions such as potassium from food by immersing food contained in a metal ion permeable membrane between opposing electrodes in an electrolytic solution and energizing between the electrodes.
  • Patent Document 6 describes a device for desalting while sandwiching an object to be desalted containing salts between electrodes arranged opposite to each other and energizing it while allowing the surrounding solvent to flow in and out.
  • At least 40% or more of potassium can be reduced in low potassium vegetables cultivated by hydroponics (Patent Documents 1 and 2).
  • leafy vegetables such as leaf lettuce and komatsuna are mainly used.
  • Root vegetables such as carrots and burdocks, and leafy vegetables such as cabbage and ball lettuce (heading lettuce) also require time and cost to harvest. It is not cultivated because it costs.
  • the method described in the cited document 3 is limited to vegetable juice and fruit juice, and the method described in the cited document 4 is limited to processed fruit foods. Therefore, the method described in Citation 3 is limited to some vegetables and fruits suitable for vegetable juice. Moreover, it was applicable only in the form of juice as the form during processing.
  • the amount of potassium that can be removed is determined by the drip that comes out of the fruit cell by freezing and thawing or heating, so that the amount cannot be adjusted.
  • both the flavor and scent components of the fruit are removed.
  • the texture such as touch can be reproduced to some extent by adding a thickener, a gelling agent, etc., it has been difficult to restore the taste and aroma.
  • the method of removing salts by energizing has the advantage of not limiting the type of food.
  • the conventional method does not control the amount of potassium to be removed, and how much potassium has been removed can only be measured after the treatment.
  • Patent Document 5 does not consider the amount of salt removed from food, and it is necessary to individually define energization conditions in order to produce food for patients with kidney disease who are subject to potassium restriction. It was not practical.
  • the electrode since the electrode is not in contact with food, when current is passed, the current flows through the electrolyte solution with low resistance, and the food is hardly energized. For this reason, the removal efficiency of metal ions is poor, and potassium removal cannot be performed in a short time.
  • the device of Patent Document 6 is for desalinating seafood and salted products by exchanging a solvent such as water, and energization is only for shortening the desalting operation. That is, desalting is not intended only by energization.
  • it is an apparatus for removing sodium chloride contained at a concentration as high as several percent, and sodium ions that have a moderate salty taste remain in the desalted product. ing. Therefore, the amount of remaining potassium is not so low as to be suitable for the purpose of reducing potassium intake in patients with renal disease.
  • the present invention removes potassium quickly without damaging the texture and flavor of food, as much as possible, while maintaining the advantages of the energization method that can remove potassium in any food. It is an object of the present invention to provide a system and method capable of performing the above. In particular, in order to provide a low-potassium food that is safe to provide to patients with kidney disease, it is an object to provide an apparatus and a method for producing with good productivity while monitoring how much potassium has been removed. And
  • the present invention relates to a system for removing potassium from foods described below, a removal method, and a low potassium food using the method.
  • the potassium removal system according to (1) The potassium removal system, wherein the deionization means is an ion exchange resin.
  • the circulation means is a circulation channel; A circulation pump for circulating water in the circulation channel; A potassium removal system comprising an ion exchange resin tower filled with the ion exchange resin.
  • a potassium removal system comprising a cooling system for cooling water in which food is immersed to 0 to 15 ° C.
  • a method for removing potassium from food Place it in the water tank so that the food is sandwiched between the opposing electrodes, While removing the eluted ions from the water by deionization means, A method for removing potassium from food, wherein the potassium is removed by passing a direct current from the opposite electrode to the other electrode through the food.
  • a method for removing potassium from the food according to (9) A method for removing potassium from food, wherein the water in the water tank is removed while monitoring the amount of potassium ions eluted by an electric conductivity meter or a potassium ion meter.
  • (14) By the method according to any one of (9) to (13), Food from which potassium has been removed.
  • potassium removal process By disposing deionization means in the potassium removal system, leakage of current outside the sample can be prevented, and potassium can be removed from food in a short time. Moreover, in the system of this invention, since potassium removal processing is performed while monitoring the eluted ions, the amount of potassium eluted from food can be grasped. Therefore, the potassium removal process can be completed at an appropriate time.
  • FIG. 1A shows an overview of a system for removing potassium from food according to the first embodiment.
  • FIG. 1B shows an overview of a system for removing potassium from food according to the second embodiment. The figure which shows the system which removes potassium from the foodstuff of 2nd Embodiment. The potassium elution rate according to the energization time is shown.
  • FIG. 3A shows a diagram using pumpkin as a specimen.
  • FIG. 3B shows a diagram using sweet potato as a specimen. The figure which shows the potassium movement distance with respect to electricity density and time.
  • food includes agricultural products such as vegetables, meat, fish, etc., and there are no restrictions on the types.
  • the method for removing potassium according to the present invention needs to energize the food, it is preferably a food having a thickness and hardness that do not allow the electrodes to come into contact with each other when sandwiched between the electrodes.
  • it is not suitable for removing potassium from small grains such as rice and liquid foods such as juice.
  • the food may be used as it is, or may be subjected to heat treatment as a pre-process or post-process of the energization process.
  • the heat treatment may be a light heat treatment of about 70 to 80% in the case of normal cooking.
  • FIG. 1A shows an outline of a system 1 for removing potassium from food according to the first embodiment of the present invention.
  • the food 4 is sandwiched between the opposing electrodes 2 and 3 and disposed in the water tank 5.
  • the electrodes 2 and 3 are connected to a DC power source 6. Alternating current periodically changes polarity, so potassium hardly elutes from food.
  • the DC power source 6 is preferably a power source that can be controlled to a constant current.
  • it may be energized with a constant current from the beginning to the end, or depending on the food, since the resistance value is high at the beginning of energization, the voltage is set high, and after a certain time, it may be energized by controlling it to a slightly lower voltage. .
  • it is an electrode which opposes, either side is good also as an anode and a cathode.
  • Water in the water tank 5 functions as a reservoir of eluted ions and has a role of supplying moisture. That is, since cations such as potassium ions and sodium ions are eluted from the cathode side by energization, they function as a reservoir for these cations. On the anode side, moisture is supplied from the sample surface.
  • the electrodes 2 and 3 are installed in the water tank 5.
  • the water in the water tank 5 is maintained at a low temperature of 0 to 15 ° C. by a cooling device (not shown).
  • a cooling device not shown.
  • the temperature of the food must be maintained at 0 to 15 ° C., more preferably 0 to 10 ° C., with a cooling device.
  • 0 ° C. means a temperature at which food or water in the aquarium does not freeze, that is, a freezing point.
  • Any cooling device may be used.
  • a cooling device is provided in a part of the circulation flow path, and the circulating water can be cooled to maintain the temperature low.
  • a potassium removal system may be installed in a low temperature environment such as a low temperature chamber to keep the entire system at a low temperature.
  • a deionization means is arranged in the water tank. Any deionization means may be used as long as ions can be removed, and ion exchange resin, RO membrane (semipermeable membrane), electrodialysis, or the like may be used. Furthermore, a water treatment device combining ion exchange resin, RO membrane (semipermeable membrane), and electrodialysis can be used.
  • an ion exchange resin As the deionization means, it is convenient and preferable to use an ion exchange resin. Any ion-exchange resin may be used as long as it can remove the eluted ions, but H-type strongly acidic cation exchange resin capable of removing cations and anions, OH-type strongly basic anions It is preferable to mix exchange resins or use as a two-bed type apparatus. Examples of such a resin include Diaion UBK10, Diaion UBA120 (manufactured by Mitsubishi Chemical Corporation), and the like.
  • mixed-bed resin manufactured by Airi System Co., Ltd., MB-120
  • ion exchange resin for producing pure water
  • H-type strongly acidic cation exchange resin and OH-type strongly basic anion exchange resin It is a premixed resin and can be used as it is.
  • the deionization means may be arranged in any way as long as it can adsorb ions eluted in the water in the water tank.
  • the ion exchange resin may be placed in a water tank, water may be stirred with a stirring blade, a stirrer, or the like, and contacted with the ion exchange resin to remove ions.
  • FIG. 1A shows a configuration in which a circulation channel 7 is provided, an ion exchange resin tower 8 filled with an ion exchange resin is arranged in the channel, and water is circulated by a pump 9.
  • An elution ion measuring instrument 10 such as an electric conductivity meter or a potassium ion meter is disposed upstream of the ion exchange resin tower 8 into which water flows from the water tank 5. If a potassium ion meter is used, the amount of potassium ions eluted from food can be calculated. If an electric conductivity meter is arranged, the amount of metal ions such as potassium and sodium eluted from food can be calculated based on the electric conductivity reflecting the increase in ions. By continuously monitoring the eluted potassium ions and metal ions and taking into account the speed of the water circulated by the pump 9, the amount of elution of potassium ions and the like can be integrated.
  • Food potassium content is usually not constant.
  • the amount of potassium contained in vegetables varies depending on the production area and season.
  • the amount of potassium removed from the food can be accurately determined by monitoring the eluted potassium ions using a potassium ion meter and an electrical conductivity meter while performing the potassium removal treatment.
  • the amount of potassium remaining in the food is based on the standard that describes the ingredients of standard foods, such as the 5th amended Japanese food standard ingredient table (hereinafter sometimes simply referred to as the food standard ingredient table). It may be calculated.
  • the ingredients of the food listed in the food standard ingredient table are standard values to the last, but the proportion of potassium eluted from the food can be calculated based on this.
  • the amount of residual potassium has been determined by measuring the amount of potassium in food after elution.
  • energization can be performed while monitoring the amount of ions eluted by the eluted ion measuring instrument 10. Therefore, the amount of removed potassium can be monitored and the removal of potassium can be performed until the target amount of removed potassium is reached.
  • the state of the water flowing into the water tank 5 can be monitored by arranging the eluted ion measuring device 11 on the downstream side of the ion exchange resin tower 8. Thereby, the exchange time of the ion exchange resin with which the ion exchange resin tower 8 is filled can be grasped
  • Water in the water tank 5 is circulated by a pump 9 disposed in the circulation channel 7.
  • Any pump such as a peristaltic pump, a tube pump, or a diaphragm pump may be used.
  • the flow rate of the pump is clear.
  • the food 4 is cut into a substantially rectangular parallelepiped shape and sandwiched between the electrodes 2 and 3 and energized.
  • the food 4 may have any shape as long as the food 4 is in close contact with the electrodes 2 and 3.
  • the food 4 can be brought into close contact with each other and can be energized over a wide area. Since the electrodes 2 and 3 of the present invention directly contact the food 4 and conduct electricity, it is necessary to consider the safety. Specifically, iron, aluminum, platinum, and titanium specified in “Standards for Foods, Additives, etc.” may be used.
  • the anode electrode 2 needs to be a corrosion-resistant electrode such as a platinum electrode in order to prevent elution of metal ions. Further, the electrodes 2 and 3 can be efficiently energized by using mesh surface electrodes.
  • the electrodes 2 and 3 can be in close contact with the food 4 and can be energized efficiently.
  • Any material may be used as the cushioning material 12 as long as it is flexible and can diffuse ions eluted from food.
  • porous materials such as sponge, fabrics made of cotton, chemical fibers, mountain-shaped cushioning materials, etc., which do not adhere to the electrodes 2 and 3 and are capable of diffusing eluted ions into the surrounding water Any type may be used.
  • a fixing member such as a weight or a band, the current is passed through the food 4 only, so that the efficiency is high.
  • the mounting table 13 is disposed below the cushioning material 12. Cations such as potassium that have moved to the cathode side when energized are finally eluted out of the food.
  • a hole 14 is provided in the mounting table 13 disposed below the cushioning material 12. The eluted ions do not stay near the mounting table 13 but are adsorbed by the ion exchange resin.
  • FIG. 2 schematically shows a second embodiment of the present invention.
  • a large number of units with the foods 4 sandwiched between the opposing electrodes 2 and 3 shown in the first embodiment may be arranged adjacent to each other with the cushioning material 12 interposed therebetween.
  • the unit is placed in the water tank 5. Since water in the circulation channel 7 circulates, water in the water tank 5 circulates, so there is no need to stir. Further, if the buffer material 12 is a continuous mountain-shaped material, such as a material that promotes the adhesion between the electrodes 2 and 3 and the food 4 while making contact with the electrodes in a small area, It is possible to promote the diffusion of ions into water.
  • the thickness of the food 4 (distance between the electrodes 2 and 3) substantially the same, the amount of ions eluted by the energization process is almost the same even when a plurality of foods are processed simultaneously. Therefore, a large amount of food can be subjected to the same degree of depotassium treatment at a time.
  • Food softening is a major factor that deteriorates the taste.
  • pretreatment for preventing alteration of pectin which is a skeleton-forming component of plants, can be performed to prevent softening.
  • there is a method of pre-treating food using a calcium salt solution, binding pectin and calcium salt, utilizing the fact that the cell wall is strengthened and the tissue is hardened, and the food is softened Patent Document 7, Non-patent documents 1, 2).
  • the present inventors have also examined whether it is possible to prevent excessive softening of vegetables due to energization using this reaction, and have obtained a significant effect on prevention of softening. Specifically, about 120 g of a pumpkin specimen cut into 2.5 cm in length, 2.5 cm in width and 2.5 cm in thickness is immersed in 3 L of a 0.7 wt% calcium chloride solution, and at room temperature for 16 hours every 2 hours. The sample was pretreated with gentle stirring. After pre-treatment, electricity was applied to remove potassium, and the hardness of the food was analyzed. As a result, softening was clearly prevented in the case where the calcium chloride solution treatment was performed, compared to the case where the calcium chloride solution treatment was not performed.
  • the softening can be prevented by the pretreatment with the calcium chloride solution indicate that the softening of the food by the electric current treatment can be prevented by other pretreatments that prevent the deterioration of pectin.
  • softening can be prevented by adopting various methods for preventing other pectin alterations such as preheating treatment at 50 to 65 ° C. utilizing the enzymatic reaction of pectin methylesterase.
  • the acidity may be felt strongly.
  • the taste of food is impaired by being sour, it is necessary to perform alkali treatment to restore the original taste.
  • Example 1 Examination of energization condition and temperature condition ⁇ Example 1 >> The effect of the current density per energized area of food and the temperature during energization on the hardness of the food was investigated. It has been confirmed in advance that there is a correlation between the taste of food such as sweetness and aroma and the texture such as hardness and texture. That is to say, those having good hardness have good taste.
  • a pumpkin Japanese pumpkin was cut to have a length of 2.5 cm, a width of 2.5 cm, and a thickness of 2.5 cm, and used as a specimen.
  • the temperature was kept at 0 ° C. and the current density was changed from 0 to 16 mA / cm 2 , and the sweetness, fragrance, hardness and texture were examined.
  • a sample immersed in water at room temperature (23 ° C.) without conducting an energization treatment was similarly examined for sweetness and the like.
  • the analysis was performed by energizing for 6 hours with an apparatus having no deionization means.
  • the hardness is comparable to that of the untreated specimen, good for the equivalent, soft for the reduced hardness and soft, and very soft for the clay-like plastic that loses elasticity.
  • the amount of potassium remaining in the pumpkin was measured according to the analysis method used in the Japanese food standard ingredient table. That is, the specimen was pretreated by a wet ashing method using nitric acid and perchloric acid, and then the amount of potassium was measured by an atomic absorption method. All of the specimens (samples 1 to 5) subjected to energization treatment with a direct current have potassium removed.
  • the alternating current (sample 6) was 12%, or the samples that were not energized (samples 7 and 8) were 1% and 3%, respectively, and almost no potassium was removed regardless of temperature conditions.
  • the potassium removal apparatus performs the treatment by immersing the specimen in water in the water tank, the dehydration occurs remarkably when the treatment is performed at room temperature, which affects the taste (Sample 5). .
  • the specimens (samples 1 to 4) treated at a low temperature (0 to 10 ° C.) had a degree of dehydration ranging from minus ( ⁇ ) to plus (+) regardless of the current density.
  • the specimen treated at 0 ° C. and 4 mA / cm 2 (Sample 1) or the specimen treated at 8 mA / cm 2 (Sample 2) has the same hardness as the untreated specimen, and the dent due to dehydration is 8 mA / cm 2 . Only a very small dent of about 1 mm was generated on the cathode side in the treated specimen (sample 2).
  • sample 3 treated at 0 ° C. and 16 mA / cm 2 had a strong dent on the cathode side. Therefore, even at a low temperature, at 16 mA / cm 2 , dehydration proceeds, so the taste and texture are slightly lowered.
  • sample 5 The specimen (sample 5) treated at 23 ° C. and 8 mA / cm 2 is heavily dehydrated, the specimen is clay-like, and the texture is remarkably poor. Therefore, not only the energization conditions but also the temperature conditions are very important for maintaining the taste and texture.
  • Example 2 A pumpkin (Japanese pumpkin) was cut into a length of 2.5 cm, a width of 2.5 cm, and a thickness of 2.5 cm and used as a specimen. Using the system 1 shown in FIG. 1, the temperature was kept at 5 ° C., and the energization process was performed at 4 mA / cm 2 and 8 mA / cm 2 . Using ion-exchange resin for pure water production mixed with H-type strongly acidic cation-exchange resin and OH-type strongly basic anion-exchange resin as ion-exchange resin, electricity was applied while removing ions eluted from pumpkin. .
  • the potassium removal rate (K elution%) depending on the energization time is calculated from the value measured by the ion measuring instrument 10 upstream of the ion exchange resin tower 8 shown in FIG. 1A.
  • a rate at which water circulates through the circulation flow path 7 by the pump 9 and an integration of ions eluted by energization are obtained by calculation using an electric conductivity meter as the ion measuring device 10.
  • water is sucked at a rate of 1.2 L / min directly under the negative electrode, and the eluted ions are removed through the ion exchange resin and then returned to the water tank.
  • the amount of ions before flowing into the ion exchange resin tower is measured with an electric conductivity meter to calculate the amount of ions eluted by energization.
  • Example 3 The effect of removing ions from the water in the water tank was analyzed using ion exchange resin in the same manner using sweet potato as a specimen.
  • sweet potato was cut to have a length of 2.5 cm, a width of 2.5 cm, and a thickness of 2.5 cm. Except for using sweet potato instead of pumpkin, the energization treatment was performed in the same manner as in Example 2 to obtain the potassium removal rate. Moreover, what removed potassium without using ion exchange resin was made into the comparative example. The results are shown in FIG. 3B.
  • the energization time required to remove equivalent potassium ions is 1/3 to 1/5 compared to when no ion exchange resin is used. It can be shortened to the extent.
  • Example 2 In the same manner as in Example 2, energization was performed while constantly removing ions with an ion exchange resin, and the distance of potassium movement was determined. A comparative example was obtained by conducting an energization treatment without using an ion exchange resin and removing potassium. The results are shown in FIG.
  • Low-potassium foods can be produced quickly. Moreover, since it supplies with electricity monitoring the ion removed, a low potassium food can be manufactured, estimating the potassium which remains in food. Therefore, it is possible to provide a low-potassium food that can be consumed with peace of mind even in patients with limited potassium, such as patients with kidney disease.

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Abstract

L'invention concerne un système et un procédé pour retirer du potassium d'un aliment en une courte période de temps tout en maintenant la texture et la saveur de l'aliment. Selon la présente invention, le potassium peut être retiré d'un aliment en une courte période de temps par les étapes suivantes : placement de l'aliment entre des électrodes en face l'une de l'autre dans un réservoir d'eau ; et passage d'un courant continu de l'une des électrodes face à face à l'autre électrode par l'intermédiaire de l'aliment, tout en retirant de l'eau des ions ainsi élués à l'aide d'un moyen de désionisation.
PCT/JP2015/063555 2015-05-12 2015-05-12 Système et procédé permettant de retirer du potassium d'aliments WO2016181478A1 (fr)

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JP2017517500A JP6281888B2 (ja) 2015-05-12 2015-05-12 食品からカリウムを除去するシステム、及び除去方法
PCT/JP2015/063555 WO2016181478A1 (fr) 2015-05-12 2015-05-12 Système et procédé permettant de retirer du potassium d'aliments

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018229975A1 (fr) * 2017-06-16 2018-12-20 株式会社クレアテラ Aliment à faible teneur en potassium et son procédé de production
WO2020022357A1 (fr) * 2018-07-24 2020-01-30 株式会社クレアテラ Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés

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Publication number Priority date Publication date Assignee Title
JPH0690685A (ja) * 1992-09-11 1994-04-05 Tetsudo Kizai Kogyo Kk 脱塩装置
JPH08228698A (ja) * 1995-03-01 1996-09-10 Takara Shuzo Co Ltd 加工食品の製造方法
JPH10165113A (ja) * 1996-12-13 1998-06-23 Hoshizaki Electric Co Ltd 食品から金属成分を除去する方法および装置
JP2002325562A (ja) * 2001-05-01 2002-11-12 Tomoki Yamazaki 海草類の脱塩法

Family Cites Families (1)

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Publication number Priority date Publication date Assignee Title
JPH104916A (ja) * 1996-06-24 1998-01-13 Nisshin Kasei Kk 食品エキスの製造方法及び同方法により得られる食品エキス

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0690685A (ja) * 1992-09-11 1994-04-05 Tetsudo Kizai Kogyo Kk 脱塩装置
JPH08228698A (ja) * 1995-03-01 1996-09-10 Takara Shuzo Co Ltd 加工食品の製造方法
JPH10165113A (ja) * 1996-12-13 1998-06-23 Hoshizaki Electric Co Ltd 食品から金属成分を除去する方法および装置
JP2002325562A (ja) * 2001-05-01 2002-11-12 Tomoki Yamazaki 海草類の脱塩法

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2018229975A1 (fr) * 2017-06-16 2018-12-20 株式会社クレアテラ Aliment à faible teneur en potassium et son procédé de production
WO2018230708A1 (fr) * 2017-06-16 2018-12-20 株式会社クレアテラ Aliment à faible teneur en potassium et son procédé de fabrication
JPWO2018230708A1 (ja) * 2017-06-16 2020-04-16 株式会社クレアテラ 低カリウム食品、その製造方法
WO2020022357A1 (fr) * 2018-07-24 2020-01-30 株式会社クレアテラ Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés
WO2020021641A1 (fr) * 2018-07-24 2020-01-30 株式会社クレアテラ Appareil et procédé d'élimination de sels d'aliments liquides, et aliment liquide à partir duquel les sels sont éliminés
JPWO2020022357A1 (ja) * 2018-07-24 2021-08-02 株式会社クレアテラ 液体状の食品から塩類を除去する装置、方法、及び塩類が除去された液体状の食品

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