JPH07184592A - Method for producing salt-reduced soy sauce - Google Patents
Method for producing salt-reduced soy sauceInfo
- Publication number
- JPH07184592A JPH07184592A JP5348404A JP34840493A JPH07184592A JP H07184592 A JPH07184592 A JP H07184592A JP 5348404 A JP5348404 A JP 5348404A JP 34840493 A JP34840493 A JP 34840493A JP H07184592 A JPH07184592 A JP H07184592A
- Authority
- JP
- Japan
- Prior art keywords
- exchange membrane
- soy sauce
- membrane
- anion
- cation exchange
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は電気透析法により醤油中
の塩分を減少させる減塩醤油の製造方法に関し、特にバ
イポーラ膜を用いた減塩醤油の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing salt-reduced soy sauce by reducing salt content in soy sauce by electrodialysis, and more particularly to a method for producing salt-reduced soy sauce using a bipolar membrane.
【０００２】[0002]
【従来の技術】従来、醤油を電気透析法によって処理し
て減塩醤油を製造する方法としては、特公昭４７−４６
３６０号公報に開示されている無塩醤油の製造方法が知
られており、これは陰陽両電極間に陰陽イオン交換膜を
配列した電気透析槽に醤油を供給して、直流電流の作用
によって醤油中の食塩をイオン交換膜を介して隣室に移
動脱塩させ、エキス分については該室に残留させて無塩
醤油を製造する方法である。2. Description of the Related Art Conventionally, as a method for producing a reduced salt soy sauce by treating soy sauce by an electrodialysis method, Japanese Patent Publication No. 47-46.
A method for producing salt-free soy sauce disclosed in Japanese Patent No. 360 is known, in which soy sauce is supplied to an electrodialysis tank in which an anion-cation exchange membrane is arranged between both electrodes of the anion and yang, and soy sauce is produced by the action of a direct current. This is a method of producing salt-free soy sauce by migrating and desalting the salt in the adjoining chamber through an ion-exchange membrane and leaving the extract in the chamber.
【０００３】また、バイポーラ膜を使用した製造方法と
しては、特公昭３２−３９６３号公報に開示されている
陰イオン交換膜、陰イオン交換膜部を陽極側に向くよう
に配置した陰イオン交換膜と陽イオン交換膜との合わせ
膜及び陽イオン交換膜を使用した多室式電解による酸並
びにアルカリ製造法、バイポーラ膜と陽イオン膜を使用
した特開平５−５８６０１号公報に開示されている硫酸
塩の再生方法、特開平５−７０９８４号公報に開示され
ているバイポーラ膜と陽イオン交換膜を使用した水酸化
アルカリの製造方法が知られているが、醤油をバイポー
ラ膜を使用して処理する技術は存しない。Further, as a manufacturing method using a bipolar membrane, an anion exchange membrane disclosed in Japanese Examined Patent Publication (Kokoku) No. 32-3963, or an anion exchange membrane in which an anion exchange membrane portion is arranged so as to face the anode side Acid and alkali production method by multi-chamber electrolysis using combined membrane of cation exchange membrane and cation exchange membrane, and sulfuric acid disclosed in JP-A-5-58601 using bipolar membrane and cation membrane A method for regenerating a salt and a method for producing an alkali hydroxide using a bipolar membrane and a cation exchange membrane disclosed in JP-A-5-70984 are known, but soy sauce is treated using the bipolar membrane. There is no technology.
【０００４】[0004]
【発明が解決しようとする課題】上述した従来の陰陽イ
オン交換膜を用いた電気透析法による減塩醤油の製造方
法にあっては、交換膜の性能によって所定の通電電圧に
達するとそれ以上効果が変化しなくなって電流効率が悪
く、また醤油の呈味をなすアミノ酸組成のバランスが崩
れたり、ｐＨが上昇して食品の質が変化する。In the method for producing reduced salt soy sauce by the electrodialysis method using the above-mentioned conventional anion-cation exchange membrane, when the predetermined energizing voltage is reached due to the performance of the exchange membrane, further effect is obtained. Does not change, current efficiency is poor, the balance of the amino acid composition that gives the taste of soy sauce is lost, and pH rises, and the quality of food changes.
【０００５】[0005]
【課題を解決するための手段】上記の課題を解決するた
め本発明は、陰陽両電極間に、陰イオン交換膜、陽イオ
ン交換膜及びバイポーラ膜を順次配列し、前記陰イオン
交換膜と陽イオン交換膜との間に前記醤油を、前記陽イ
オン交換膜とバイポーラ膜との間にアルカリ性液を、前
記陰イオン交換膜とバイポーラ膜との間に酸性液をそれ
ぞれ通液しつつ、前記陰陽両電極間に直流電圧を通じ
て、前記醤油中の塩分を減少させるようにした。In order to solve the above problems, the present invention provides an anion exchange membrane, a cation exchange membrane and a bipolar membrane which are sequentially arranged between an anion and an anodic electrode, and the anion exchange membrane and the cation exchange membrane. While passing the soy sauce between the ion exchange membrane, the alkaline liquid between the cation exchange membrane and the bipolar membrane, and the acidic liquid between the anion exchange membrane and the bipolar membrane, respectively, A direct current voltage was applied between both electrodes to reduce the salt content in the soy sauce.
【０００６】[0006]
【作用】陰陽両電極間に順次配列された陰イオン交換
膜、陽イオン交換膜及びバイポーラ膜を透析槽に、陰イ
オン交換膜と陽イオン交換膜との間に醤油を、陽イオン
交換膜とバイポーラ膜との間にアルカリ性液を、陰イオ
ン交換膜とバイポーラ膜との間に酸性液をそれぞれ通液
しつつ、陰陽両電極間に直流電圧を通じることにより、
醤油中のアミノ酸のバランスを崩すことなく醤油中の塩
分を減少させることができる。[Function] The anion exchange membrane, the cation exchange membrane and the bipolar membrane sequentially arranged between the anion and cation electrodes are used as a dialysis tank, soy sauce is used as the cation exchange membrane between the anion exchange membrane and the cation exchange membrane. By passing an alkaline liquid between the bipolar membrane and an acidic liquid between the anion exchange membrane and the bipolar membrane, respectively, and by passing a direct-current voltage between the two electrodes,
The salt content in soy sauce can be reduced without disturbing the balance of amino acids in soy sauce.
【０００７】[0007]
【実施例】以下に本発明の実施例を添付図面に基づいて
説明する。ここで、図１は本発明に係る減塩醤油の製造
方法を適用した製造装置の模式図である。Embodiments of the present invention will be described below with reference to the accompanying drawings. Here, FIG. 1 is a schematic view of a production apparatus to which the method for producing reduced salt soy sauce according to the present invention is applied.
【０００８】透析槽１は三室式電気透析槽であって、陽
電極２と陰電極３との間に、バイポーラ膜Ｂを挟んで両
側に陽イオン交換膜Ｃと陰イオン交換膜Ａが所定の間隔
を置いて配列され、更に陽イオン交換膜Ｃから陽電極１
側に所定の間隔を置いて陰イオン交換膜Ａが、陰イオン
交換膜Ａから陰電極３側に所定の間隔を置いて陽イオン
交換膜Ｃが配列されている。The dialysis tank 1 is a three-chamber type electrodialysis tank, in which a cation exchange membrane C and an anion exchange membrane A are provided on both sides of a bipolar membrane B between a positive electrode 2 and a negative electrode 3. Arranged at intervals, and further from the cation exchange membrane C to the positive electrode 1
The anion exchange membrane A is arranged at a predetermined distance on the side, and the cation exchange membrane C is arranged on the side of the anion electrode 3 from the anion exchange membrane A at a predetermined distance.
【０００９】そして、バイポーラ膜Ｂと陽イオン交換膜
Ｃとの間はアルカリ室４、バイポーラ膜Ｂと陰イオン交
換膜Ａとの間は酸室５、陰イオン交換膜Ａと陽イオン交
換膜Ｃとの間は脱塩室６となる。尚、代表的な三室式電
気透析槽の電極と膜との構成は、陽極−（Ｃ−Ｂ−Ａ）
−ｎ−Ｃ−陰極である（ここで、ｎは陽イオン交換膜、
バイポーラ膜、陰イオン交換膜の繰り返し積層数であ
る。）が、本実施例では陽極−Ａ−Ｃ−Ｂ−Ａ−Ｃ−陰
極の構成としている。The alkali chamber 4 is provided between the bipolar membrane B and the cation exchange membrane C, the acid chamber 5 is provided between the bipolar membrane B and the anion exchange membrane A, and the anion exchange membrane A and the cation exchange membrane C are provided. Between them is a desalting chamber 6. A typical three-chamber type electrodialysis tank has an electrode and a membrane, which has an anode- (CBA) structure.
-N-C-cathode (where n is a cation exchange membrane,
It is the number of repeated laminations of bipolar membranes and anion exchange membranes. ), The anode-A-C-B-A-C-cathode is used in this embodiment.
【００１０】ここで、バイポーラ膜Ｂは従来から公知の
ものを何ら制限なく使用することができ、例えば、イオ
ン交換基導入可能な高分子フィルムの片方を部分的に被
覆し、カバーフィルムを接触していない方の表面をスル
ホン化して陽イオン交換基を導入した後、カバーフィル
ムを剥離し、剥離した表面に陰イオン交換基を導入した
バイポーラ膜（特開昭５９−４７２３５号公報参照）な
どを使用できる。Here, as the bipolar membrane B, any conventionally known one can be used without any limitation. For example, one side of a polymer film into which an ion exchange group can be introduced is partially covered and the cover film is contacted. The surface of the non-exposed surface is sulfonated to introduce a cation exchange group, the cover film is then peeled off, and a bipolar membrane having an anion exchange group introduced on the peeled surface (see JP-A-59-47235) is used. Can be used.
【００１１】また、陰イオン交換膜Ａは特に限定され
ず、公知の陰イオン交換膜を使用することができ、例え
ば、４級アンモニウム基、１級アミノ基、２級アミノ
基、３級アミノ基、さらにこれらのイオン交換基が複数
混在した陰イオン交換膜を使用できる。また、この陰イ
オン交換膜は重合型、結合型、均一型、不均一型の別な
く、また補強心材の有無や、炭化水素系のもの、フッ素
系のもの、材料、製造方法に由来する陰イオン交換膜の
種類、型式などの別なく、いかなるものであってもよ
い。更に、２Ｎ−食塩溶液を５Ａ／ｄｍ2の電流密度で
電気透析し、電流効率が７０％以上の実質的に陰イオン
交換膜として機能するものであれば、一般に両性イオン
交換膜と称するものであっても、陰イオン交換膜として
使用することができる。陰イオン交換膜は、酸を透過さ
せ易い傾向があるので、酸を透過させ難い陰イオン交換
膜を使用することが好ましい。The anion exchange membrane A is not particularly limited, and known anion exchange membranes can be used. For example, a quaternary ammonium group, a primary amino group, a secondary amino group and a tertiary amino group. Further, an anion exchange membrane in which a plurality of these ion exchange groups are mixed can be used. Further, this anion exchange membrane may be of a polymerized type, a bound type, a homogeneous type or a heterogeneous type, and may be derived from the presence or absence of a reinforcing core material, a hydrocarbon type, a fluorine type, a material and a manufacturing method. Any ion exchange membrane may be used regardless of the type and model thereof. Further, if a 2N-salt solution is electrodialyzed at a current density of 5 A / dm 2 and has a current efficiency of 70% or more and substantially functions as an anion exchange membrane, it is generally called an amphoteric ion exchange membrane. Even so, it can be used as an anion exchange membrane. Since an anion exchange membrane tends to easily pass an acid, it is preferable to use an anion exchange membrane which is hard to pass an acid.
【００１２】また、陽イオン交換膜Ｃは特に限定され
ず、公知の陽イオン交換膜を使用することができ、例え
ば、イオン交換基としてスルホン酸基、カルボン酸基、
ホスホン酸基、硫酸エステル酸基、リン酸エステル基を
有するもの、さらにこれらのイオン交換基の複数種類が
混在した陽イオン交換膜を使用できる。また、陰イオン
交換膜と同様に、重合型、結合型、均一型、不均一型の
別なく、また補強心材の有無や、炭化水素系のもの、フ
ッ素系のもの、材料、製造方法に由来する陽イオン交換
膜の種類、型式などの別なく、いかなるものであっても
よい。更に、２Ｎ−食塩溶液を５Ａ／ｄｍ2の電流密度
で電気透析し、電流効率が７０％以上の実質的に陽イオ
ン交換膜として機能するものであれば、一般に両性イオ
ン交換膜と称するものであっても、陽イオン交換膜とし
て使用することができる。The cation exchange membrane C is not particularly limited, and known cation exchange membranes can be used. For example, as the ion exchange group, a sulfonic acid group, a carboxylic acid group,
It is possible to use a cation exchange membrane having a phosphonic acid group, a sulfuric acid ester group, and a phosphoric acid ester group, and a mixture of a plurality of these ion exchange groups. Also, like the anion exchange membrane, it can be polymerized, bonded, homogeneous, or heterogeneous, and it depends on the presence or absence of a reinforcing core material, hydrocarbon type, fluorine type, material, and manufacturing method. The cation exchange membrane may be of any type, regardless of its type or model. Further, if a 2N-salt solution is electrodialyzed at a current density of 5 A / dm 2 and has a current efficiency of 70% or more and substantially functions as a cation exchange membrane, it is generally called an amphoteric ion exchange membrane. Even so, it can be used as a cation exchange membrane.
【００１３】そして、この透析槽１には、タンク１０内
の醤油１１をポンプ１２によって陰イオン交換膜Ａと陽
イオン交換膜Ｃとの間の脱塩室６，６に供給して、脱塩
室６，６からタンク１０に回収し、タンク１３内の水酸
化ナトリウム水溶液（ＮａＯＨ）等のアルカリ液１４を
ポンプ１５によってバイポーラ膜Ｂと陽イオン交換膜Ｃ
との間のアルカリ室４に供給して、アルカリ室４からタ
ンク１３に回収し、タンク１６内の塩酸水溶液（ＨＣ
ｌ）等の酸性液１７をポンプ１８によってバイポーラ膜
Ｂと陰イオン交換膜Ａとの間の酸室５に供給し、酸室５
からタンク１６に回収して、これら醤油、アルカリ液、
酸性液を循環させる。尚、透析槽１には膜との接触を良
好にするために下方から醤油１１及びアルカリ液１４を
供給するようにしているが、上方から供給するようにし
てもよい。In the dialysis tank 1, the soy sauce 11 in the tank 10 is supplied to the desalting chambers 6 and 6 between the anion exchange membrane A and the cation exchange membrane C by the pump 12 to desalt the salt. The alkaline liquid 14 such as sodium hydroxide aqueous solution (NaOH) in the tank 13 is collected from the chambers 6 and 6 into the tank 10, and the bipolar membrane B and the cation exchange membrane C are pumped by the pump 15.
Between the alkaline chamber 4 and the alkaline chamber 4 and recovered in the tank 13 from the alkaline chamber 4, and the aqueous hydrochloric acid solution (HC
The acidic liquid 17 such as 1) is supplied to the acid chamber 5 between the bipolar membrane B and the anion exchange membrane A by the pump 18,
From soy sauce, alkaline solution,
Circulate the acidic liquid. Although the soy sauce 11 and the alkaline solution 14 are supplied to the dialysis tank 1 from below in order to make good contact with the membrane, they may be supplied from above.
【００１４】ここで、この製造装置が適用できる醤油と
しては、生醤油及び火入れ醤油があり、種類としては濃
口醤油、淡口醤油、たまり醤油、白醤油、酵素分解によ
る化学醤油等を挙げることができる。醤油の生成過程
は、先ず、熟成された諸味が圧搾機により圧搾されてそ
の濾過液が生醤油となる。そして、この生醤油を濾過し
て芽胞子、バクテリア等の夾雑物を除去した後、プレー
トヒータで加熱殺菌即ち火入れをする。この工程後、醤
油をタンクに静置して、火入れオリをタンクの底部に沈
降させた所謂オリ引き工程を行い、上部の清澄液を回収
して火入れ醤油即ち製品とする。Here, as the soy sauce to which this manufacturing apparatus can be applied, there are raw soy sauce and fired soy sauce, and examples thereof include dark mouth soy sauce, light mouth soy sauce, tamari soy sauce, white soy sauce, and chemical soy sauce by enzymatic decomposition. . In the soy sauce production process, first, the aged moromi is squeezed by a squeezing machine, and the filtrate becomes raw soy sauce. Then, this raw soy sauce is filtered to remove contaminants such as spores and bacteria, and then heat sterilized by a plate heater, that is, burning. After this step, soy sauce is allowed to stand in a tank, and a so-called “orienting” step is performed in which the fired soy sauce is allowed to settle at the bottom of the tank.
【００１５】また、アルカリ室４及び酸室５の仕込み濃
度は、通常０．０５規定から３規定であり、更に０．１
規定から２規定であることが好ましい。また、生成して
きた酸又はアルカリを抜き出す方法としては、次の方法
を好適に採用できる。 酸室５及びアルカリ室４に初めに薄い酸水溶液また
はアルカリ水溶液をそれぞれ仕込んでおいて酸又はアル
カリを生成させ所定の濃度になったとき、所定量抜き出
して水を補充し、始めの酸又はアルカリ濃度にするとい
う、所謂バッチ式方法。 酸室５及びアルカリ室４に予め所定濃度の酸水溶液
又はアルカリ水溶液を仕込んでおき、通電時に通電電気
量に応じて連続的に水を添加することにより所定濃度の
酸水溶液又はアルカリ水溶液をオーバフローさせるとい
う連続方法。The concentration of the charge in the alkali chamber 4 and the acid chamber 5 is usually 0.05 to 3 normal, and 0.1
It is preferable that the number is from 2 to 2. Further, as a method for extracting the generated acid or alkali, the following method can be preferably adopted. The acid chamber 5 and the alkali chamber 4 are initially charged with a thin aqueous acid solution or an alkaline aqueous solution, respectively, to generate an acid or an alkali, and when a predetermined concentration is reached, a predetermined amount is extracted and water is replenished to start the acid or alkali. A so-called batch method in which the concentration is adjusted. An acid aqueous solution or an alkaline aqueous solution having a predetermined concentration is previously charged in the acid chamber 5 and the alkaline chamber 4, and water is continuously added in accordance with the amount of electricity to be applied when the power is supplied to overflow the acid aqueous solution or the alkaline aqueous solution having the predetermined concentration. The continuous method.
【００１６】更に、バイポーラ膜を使用した電気透析を
行うときの各種液温度は、通常５〜４５℃、好ましくは
２０〜４０℃の範囲である。更に、電流密度は、特に制
限を受けないが、一般には１〜３０Ａ／ｄｍ2、好まし
くは３〜２０Ａ／ｄｍ2である。Further, the temperature of various liquids when performing electrodialysis using a bipolar membrane is usually in the range of 5 to 45 ° C, preferably 20 to 40 ° C. Further, the current density is not particularly limited, but is generally 1 to 30 A / dm 2 , and preferably 3 to 20 A / dm 2 .
【００１７】以上のように構成した製造装置で減塩醤油
を製造するには、醤油１１を陰イオン交換膜Ａと陽イオ
ン交換膜Ｃとの間の脱塩室６，６に供給し、水酸化ナト
リウム水溶液（ＮａＯＨ）等のアルカリ液１４をバイポ
ーラ膜Ｂと陽イオン交換膜Ｃとの間のアルカリ室４に、
塩酸水溶液（ＨＣｌ）等の酸性液１７をバイポーラ膜Ｂ
と陰イオン交換膜Ａとの間の酸室５に供給してそれぞれ
循環させることによって、従来の陰イオン交換膜及び陽
イオン交換膜を使用した電気透析法に比べて、電流効率
が向上し、醤油中のｐＨ変化を抑制できるとともに、ア
ミノ酸の損失させず、そのバランスを崩すことなく、塩
分を減少させることができる。また、副産物である塩酸
及び水酸化ナトリウムにより電気透析膜を洗浄すること
ができる。To produce reduced salt soy sauce using the production apparatus configured as described above, soy sauce 11 is supplied to the desalting chambers 6 and 6 between the anion exchange membrane A and the cation exchange membrane C, and water is added. An alkaline solution 14 such as an aqueous solution of sodium oxide (NaOH) is placed in the alkaline chamber 4 between the bipolar membrane B and the cation exchange membrane C,
The acidic liquid 17 such as hydrochloric acid aqueous solution (HCl) is added to the bipolar film B.
By supplying and circulating the acid in the acid chamber 5 between the anion exchange membrane A and the anion exchange membrane A, compared with the conventional electrodialysis method using an anion exchange membrane and a cation exchange membrane, the current efficiency is improved, It is possible to suppress the pH change in soy sauce, reduce the amount of amino acids, and reduce the salt content without disturbing the balance. Further, the electrodialysis membrane can be washed with by-products such as hydrochloric acid and sodium hydroxide.
【００１８】そこで、本発明をより具体的に説明するた
め、具体的実施例と比較例とを挙げて説明する。 〔具体的実施例〕電気透析装置（徳山槽達社製：ＴＳ３
Ｂ−２・５型）を使用した。これは、図１に示す透析槽
１と同様に、陽イオン交換膜Ｃである耐アルカリ製カチ
オン交換膜（同社製：ネオセプタＣＭＸ）、陰イオン交
換膜Ａであるアニオン交換膜（同社製：ネオセプタＡＣ
Ｍ）及びバイポーラ膜（同社製：ＢＰ−１）を５対（各
２ｄｍ2）配置したフィルタプレス型のものである。Therefore, in order to describe the present invention more specifically, specific examples and comparative examples will be described. [Specific Example] Electrodialysis device (TS3 manufactured by Tokuyama Tankatsu Co., Ltd.)
B-2.5 type) was used. Similar to the dialysis tank 1 shown in FIG. 1, this is an alkali-resistant cation exchange membrane (manufactured by the same company: Neoceptor CMX) which is a cation exchange membrane C, and an anion exchange membrane (manufactured by: Neoceptor manufactured by the company) which is an anion exchange membrane A. AC
M) and a bipolar film (BP-1 manufactured by the same company) arranged in 5 pairs ( 2 dm 2 each).
【００１９】そして、通常の製造法により醸造された濃
口醤油４Ｌを脱塩室に、０．１Ｎの塩酸５Ｌを酸室に、
０．１Ｎカセイソーダ５リットルをアルカリ室にそれぞれ６
ｃｍ／ｓｅｃの割合で供給して循環した。液温は各室一
定とし、３０〜３５℃の範囲にコントロールし、電流密
度は４Ａ／ｄｍ2で、５時間透析を行った。酸室の濃度
は１．７Ｎで、容量が６．４リットル、アルカリ室の濃度は
１．８Ｎで、容量が３．４リットルになった。その結果を表
１に示している。Then, 4 L of concentrated soy sauce brewed by an ordinary manufacturing method is placed in a desalting chamber, and 5 L of 0.1N hydrochloric acid is placed in an acid chamber.
5 liters of 0.1N caustic soda in alkaline chamber
It was supplied and circulated at a rate of cm / sec. The liquid temperature was kept constant in each chamber, the temperature was controlled in the range of 30 to 35 ° C., the current density was 4 A / dm 2 , and dialysis was performed for 5 hours. The acid chamber had a concentration of 1.7 N and a volume of 6.4 liters, and the alkali chamber had a concentration of 1.8 N and a volume of 3.4 liters. The results are shown in Table 1.
【００２０】[0020]
【表１】 [Table 1]
【００２１】〔比較例〕電気透析装置（徳山槽達社製：
ＴＳ２−１０型）を使用した。これは、図１に示す透析
槽１と同様に、陽イオン交換膜Ｃである耐アルカリ製カ
チオン交換膜（同社製：ネオセプタＣＭＸ）及び陰イオ
ン交換膜Ａであるアニオン交換膜（同社製：ネオセプタ
ＡＣＭ）を５対（各２ｄｍ2）配置したフィルタプレス
型のものである。[Comparative Example] Electrodialysis device (manufactured by Tokuyama Tankatsu:
TS2-10 type) was used. Similar to the dialysis tank 1 shown in FIG. 1, this is an alkali-resistant cation exchange membrane (manufactured by the same company: Neoceptor CMX) which is a cation exchange membrane C and an anion exchange membrane (an manufactured by: Neoceptor manufactured by the same company) which is an anion exchange membrane A. It is of a filter press type in which 5 pairs ( 2 dm 2 each of ACM) are arranged.
【００２２】そして、通常の製造法により醸造された濃
口醤油４リットルを脱塩室に、５％の食塩水５リットルを濃縮室
にそれぞれ６ｃｍ／ｓｅｃの割合で供給して循環した。
一方陽極室及び陰極室には０．１Ｎの炭酸ソーダを６ｃ
ｍ／ｓｅｃの割合で供給して循環した。液温は各室一定
とし、３０〜３５℃の範囲にコントロールし、電流密度
は４Ａ／ｄｍ2で、２９０分透析を行った。Then, 4 liters of concentrated soy sauce brewed by an ordinary manufacturing method was supplied to the desalting chamber and 5 liters of 5% saline solution was supplied to the concentration chamber at a rate of 6 cm / sec for circulation.
On the other hand, 6c of 0.1N sodium carbonate was added to the anode and cathode chambers.
It was supplied and circulated at a rate of m / sec. The liquid temperature was kept constant in each chamber, the temperature was controlled within the range of 30 to 35 ° C., the current density was 4 A / dm 2 , and dialysis was performed for 290 minutes.
【００２３】上記した具体的実施例による方法と比較例
による方法についてアミノ酸組成の面から比較した。そ
の結果を表２〜４に示している。尚、具体的実施例によ
る方法は、得られたものを常法により火入れし、製成し
た後、規格調整（塩分（NaCl）濃度：8.wt0％、窒素（T
N）：1.7wt％、アルコール：5.0wt％、pH：4.8）した製
品を試料とした。また、表２は原液を１００とした場合
のアミノ酸の残存率を示している。The method according to the above-mentioned specific example and the method according to the comparative example were compared in terms of amino acid composition. The results are shown in Tables 2-4. In the method according to the specific example, the obtained product was fired by a conventional method to prepare the product, and then the standard was adjusted (salt (NaCl) concentration: 8.wt0%, nitrogen (T
N): 1.7 wt%, alcohol: 5.0 wt%, pH: 4.8) was used as a sample. Table 2 shows the residual ratio of amino acids when the stock solution was set to 100.
【００２４】[0024]
【表２】 [Table 2]
【００２５】[0025]
【表３】 [Table 3]
【００２６】[0026]
【表４】 [Table 4]
【００２７】[0027]
【発明の効果】以上に説明したように本発明によれば、
陰陽両電極間に順次配列された陰イオン交換膜、陽イオ
ン交換膜及びバイポーラ膜を透析槽に、陰イオン交換膜
と陽イオン交換膜との間に醤油を、陽イオン交換膜とバ
イポーラ膜との間にアルカリ性液を、陰イオン交換膜と
バイポーラ膜との間に酸性液をそれぞれ通液しつつ、陰
陽両電極間に直流電圧を通じるようにしたので、醤油中
のアミノ酸のバランスを崩すことなく醤油中の塩分を減
少させることができるとともに、醤油中のｐＨの変化を
抑制することができ、しかも電流効率が向上する。As described above, according to the present invention,
The anion exchange membrane, the cation exchange membrane and the bipolar membrane sequentially arranged between the anion and cation electrodes are placed in a dialysis tank, soy sauce is placed between the anion exchange membrane and the cation exchange membrane, and the cation exchange membrane and the bipolar membrane are placed. An alkaline liquid is passed between the anion-exchange membrane and the bipolar membrane while a DC voltage is passed between the anion and yang electrodes, so the balance of the amino acids in the soy sauce should be destroyed. The salt content in soy sauce can be reduced without any change, the change in pH in soy sauce can be suppressed, and the current efficiency is improved.
【図１】本発明に係る減塩醤油の製造方法を適用した製
造装置の模式図FIG. 1 is a schematic diagram of a production apparatus to which a method for producing reduced salt soy sauce according to the present invention is applied.
Ｂ…バイオポーラ膜、Ｃ…陽イオン交換膜、Ａ…陰イオ
ン膜、１…透析槽、２，３…電極、１１…醤油、１３…
アルカリ液、１６…酸性液。B ... Biopolar membrane, C ... Cation exchange membrane, A ... Anion membrane, 1 ... Dialysis tank, 2, 3 ... Electrode, 11 ... Soy sauce, 13 ...
Alkaline liquid, 16 ... Acidic liquid.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山本 貢 山口県徳山市御影町１番１号 徳山曹達株 式会社内 (72)発明者 山本 宜契 山口県徳山市御影町１番１号 徳山曹達株 式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mitsugu Yamamoto 1-1 Mikage-cho, Tokuyama City, Yamaguchi Prefecture Tokuyama Soda Co., Ltd. (72) Inventor Yuki Yamamoto 1-1 Mikage-cho, Tokuyama City, Yamaguchi Prefecture Stock company
Claims (1)
せる減塩醤油の製造方法において、陰陽両電極間に、陰
イオン交換膜、陽イオン交換膜及びバイポーラ膜を順次
配列し、前記陰イオン交換膜と陽イオン交換膜との間に
前記醤油を、前記陽イオン交換膜とバイポーラ膜との間
にアルカリ性液を、前記陰イオン交換膜とバイポーラ膜
との間に酸性液をそれぞれ通液しつつ、前記陰陽両電極
間に直流電圧を通じて、前記醤油中の塩分を減少させる
ことを特徴とする減塩醤油の製造方法。1. A method for producing a reduced-salt soy sauce for reducing salt content in soy sauce by an electrodialysis method, wherein an anion-exchange membrane, a cation-exchange membrane and a bipolar membrane are sequentially arranged between both anion and anion electrodes to obtain the anion. The soy sauce was passed between the exchange membrane and the cation exchange membrane, the alkaline liquid was passed between the cation exchange membrane and the bipolar membrane, and the acidic liquid was passed between the anion exchange membrane and the bipolar membrane. At the same time, a salt voltage in the soy sauce is reduced by applying a DC voltage between the Yin and Yang electrodes, and a method for producing a reduced salt soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05348404A JP3109639B2 (en) | 1993-12-27 | 1993-12-27 | Method for producing reduced salt soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05348404A JP3109639B2 (en) | 1993-12-27 | 1993-12-27 | Method for producing reduced salt soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07184592A true JPH07184592A (en) | 1995-07-25 |
| JP3109639B2 JP3109639B2 (en) | 2000-11-20 |
Family
ID=18396800
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05348404A Expired - Fee Related JP3109639B2 (en) | 1993-12-27 | 1993-12-27 | Method for producing reduced salt soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3109639B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010193866A (en) * | 2009-02-27 | 2010-09-09 | San Akuteisu:Kk | Method for reducing sodium concentration in plum juice |
| CN111772158A (en) * | 2020-06-24 | 2020-10-16 | 李锦记（新会）食品有限公司 | Soy sauce desalting method and system |
-
1993
- 1993-12-27 JP JP05348404A patent/JP3109639B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010193866A (en) * | 2009-02-27 | 2010-09-09 | San Akuteisu:Kk | Method for reducing sodium concentration in plum juice |
| CN111772158A (en) * | 2020-06-24 | 2020-10-16 | 李锦记（新会）食品有限公司 | Soy sauce desalting method and system |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3109639B2 (en) | 2000-11-20 |
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