| 摘要 |
PURPOSE: To efficiently remove chlorohydrins included in a source material when a seasoning is produced therefrom by hydrolysis of a vegetable protein with concentrated hydrochloric acid and neutralization of the hydrolyzate, by extracting the hydrolyzate by a counter flow liquid/liquid extraction method. CONSTITUTION: A vegetable protein is hydrolyzed by a normal method with concentrated hydrochloric acid, and the hydrolyzate is neutralized to separate a first insoluble material. Then the hydrolyzate is left to stand to separate a second insoluble material. After the first or second insoluble materials are separated, a solvent selected from ethyl acetate, 1-butanol, 2-butanol, isobutanol and methylethylketone is used to extract the hydrolyzate in a outer flow liquid/ liquid extraction to remove monochloropropanediol and dichloropropanediol in the hydrolyzate. The then residual solvent is removed by stripping with vapor. |
