JP3124794B2 - How to collect pickles - Google Patents

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 Conventionally, pickles are separated from pickles without being recovered and regenerated, and then discharged as waste liquid and processed. Even when reused, suspended substances (hereinafter, referred to as SS), yeast, lactic acid bacteria, and the like were contained, and they had to be disposed of as they were. However, the liquid contains a large number of active ingredients, including the flavor component of the pickles themselves, and also contains complex flavors and flavors that are not present in the seasoning liquid produced by fermentation. Had been. The pickles themselves also had their umami components washed off by washing with water.

[0003] Further, the waste liquid must be biologically treated, and the treatment requires time and expense, which has been a serious problem. In order to ship pickles as a product, the seasoning solution must be newly prepared and added again, and the taste of the re-prepared seasoning solution has a considerably reduced flavor component of the pickles themselves, and the seasonings are prepared again. The financial burden of doing so was considerable.

[0004]

SUMMARY OF THE INVENTION The present invention has been made to provide a pickle solution free from the above-mentioned problems and drawbacks, and it is an object of the present invention to provide a method for collecting and reusing a pickled solution which has been discarded. It is in.

[0005]

Means for Solving the Problems According to the present invention, as a result of intensive studies to solve the above problems, it is possible to recover pickled liquid by filtration through a membrane having a certain pore size, and it is necessary to add a new seasoning liquid to the pickled liquid. And found that there was almost no waste, and completed the present invention. That is, the present invention is a method for collecting pickled liquid, characterized by filtering the pickled liquid through a microporous membrane having an average pore size of 0.02 to 0.45 μm.

Hereinafter, the present invention will be described in detail. The average pore size of the microporous membrane used in the present invention is 0.02 to 0.45.
μ is essential. If it is less than 0.02 μm, the initial amount of water permeability is low, so that the filtration amount is low, and the efficiency of recovery is extremely poor. In addition, the permeability of the umami component and the like also deteriorates. Further, if the pore diameter exceeds 0.45 μm, it is impossible to completely prevent the SS component and bacteria such as lactic acid bacteria. Furthermore, in order to completely prevent the SS component and the bacteria without lowering the recovery efficiency, the average pore size should be 0.1 to 0.5.
25 μm is preferred. Here, the average pore size refers to the particle size of a standard substance such as uniform latex, of which 90% is excluded when various standard substances having a known particle diameter are filtered. Further, the pore size is preferably uniform.

According to the present invention, an average pore size of 0.02 to 0.45 μm is used.
By using the microporous membrane of, the SS, yeast, lactic acid bacteria, etc., which are the minor components contained in the pickle solution, can all be removed, while the umami components (extracts, amino acids, lactic acid, salt,
The spice is filtered, and the filtrate of the pickled solution having good clarity and good liquidity can be recovered. Furthermore, complex flavors and fragrance components that are not present in the original seasoning liquid created by fermentation can be efficiently filtered and recovered as a filtrate.

[0008] The filtrate of the pickled solution filtered and collected by the microporous membrane of the present invention is a liquid excellent in bacteria elimination property with extremely few germs contained in the undiluted solution of the pickled solution. The liquid thus purified and recovered contains more excellent umami and flavor components than the newly prepared reconstituted liquid, and is also excellent in disinfecting properties. It can be reused as a part or as an added seasoning at the time of product shipment. In particular, the excellent sterilization property further enhances the safety that is most important as a food at the time of product shipment.

In the present invention, the pickle liquid is a liquid obtained by salting vegetables and extracting lye and then pickling them in a seasoning liquid containing soy sauce or the like as a main component. Usually, as a manufacturing process, after this, the pickles and the pickle liquid are separated, the pickle liquid is discarded, the pickles are washed with water, cut into small pieces that can be packed in a bag, and filled with a freshly prepared seasoning liquid. After being sealed, it is sterilized by heat or the like to produce a product.

[0010] The microporous membrane used in the present invention includes cellulose acetate-based, polyvinyl alcohol-based and ethylene-based.
Examples thereof include materials obtained by using a normal spinning method from a material such as a vinyl alcohol copolymer, a polysulfone, or a polyolefin. Among these, the polyolefin-based microporous membrane is effective because it has high chemical stability due to its properties, has a uniform pore size from the spinning method, and has a sharp fractionation property.

The module is a hollow fiber type, a spiral type,
Any type such as a tubular type and a flat type can be used, but a hollow fiber type which can provide a large membrane area per unit area is preferable. The outer diameter of the hollow fiber membrane when using a hollow fiber type module,
1.0 to 5.0 mm is preferred, and more preferably 1.
5 to 3.0 mm. The inner diameter is preferably from 0.5 to 3.0 mm, more preferably from 0.7 to 2.0 mm.
Further, in the present invention, the hollow fiber membrane is preferably modularized, filled in a case, and fixed at both ends with an adhesive. As the filtration method, an internal pressure circulation filtration method (cross-flow filtration method) is optimal in order to prevent clogging of the microporous membrane due to mud and SS components existing in the pickled liquid.

Further, in the present invention, during the filtration step using the hollow fiber membrane, it is possible to recover the filtration amount by removing the SS component and the like adhering to the inside of the hollow fiber membrane by back washing with the filtrate.
In addition, after the end of the filtration, chemical cleaning is performed to regenerate the capacity. As the kind of the chemical, sodium hypochlorite, caustic soda or a mixture of both is used, and can be regenerated.

Hereinafter, the present invention will be described with reference to examples.

[0014]

EXAMPLE 1 According to Table 1, the pickle solution was separated from Nozawana pickles. 20 liters of the pickled liquid was passed through a filter cloth to remove large garbage and scum of Nozawana, and used as a test liquid. The module is
Both ends of a polyolefin-based hollow fiber membrane (average pore diameter 0.25 μm, outer diameter 1.22 mm, content 0.68 mm) were sealed with an adhesive, and the test liquid was filtered by an internal pressure circulation filtration method (cross flow filtration method). The filtrate was filtered over time while backwashing to recover the filtrate volume.

Table 2 shows the filtration conditions and the results of the filtration.
The filtrate was free from SS components and bacteria, and was better than the seasoning liquid conventionally added to pickles, and could be added to the pickles as they were.

[0016]

[Table 1]

[0017]

[Table 2]

[0018]

Comparative 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 μm using the test liquid used in Example 1. Table 2 shows the filtration conditions and the filtration results.

[0019]

Comparative Example 2 Filtration was performed under the same conditions as in Example 1 except that the test solution used in Example 1 was used and the pore size of the membrane was changed to 0.60 μm. Table 2 shows the filtration conditions and the filtration results.
In addition, the filtration results were shown as suspended substances, disinfecting properties, umami, and waste products. (1) Suspended substance; expressed by the transparency of the suspension by spectrophotometry.の も の, 79-31 with transparency of 100-80%
% Is indicated by △. The higher the value, the better the transparency and the less the suspended substance.

(2) Bactericidal property: The presence or absence of bacteria was represented by direct microscopy.も の indicates that no bacteria were observed, and X indicates that bacteria were observed. (3) Taste; It was judged by sensory test whether or not there was a taste compared to the seasoning added to the pickles at the time of shipment. A substance having a taste equal to or higher than that of the seasoning was rated as “○”, and a substance having a flavor lower than that was rated as “×”.

[0021]

As described above, the pickled liquid can be recovered and regenerated by filtering the pickled liquid through a microporous membrane. As a result, it is possible to recover the flavor and flavor components, and it is not necessary to prepare a new seasoning liquid, which can be expected to reduce costs. In addition, the method is an excellent method for collecting pickled liquid, such that the process of biological treatment by conventional disposal can be reduced.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-113859 (JP, A) JP-A-64-67173 (JP, A) JP-A-63-291556 (JP, A) JP-A 54-67 69578 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) B01D 61/14 A23B 7/10

Claims (1)

(57) [Claims] 1. A pickle solution having an average pore size of 0.02 to 0.45 μm.
A method for collecting pickled liquid, characterized in that the pickling liquid is filtered through a microporous membrane.