PREPARATION OF NATURAL SEASONING FROM STICK WATER USING MEMBRANE PROCESS

摘要

PURPOSE:To economically produce a seasoning containing excellent tasty component by simultaneously and continuously carrying out the enzymatic decomposition of broth and the separation of extract component by ultrafiltration and concentrating or drying the separated liquid. CONSTITUTION:A proteinase is added to a broth produced by removing fish oil, etc., from squeezed liquid generated in the preparation process of fish meal from aquatic animal. The extract component is separated from the enzymatic decomposition liquid by ultrafiltration. The ultrafiltration is started immediately after the addition of the proteinase to the broth and the broth is replenished with fresh broth of an amount equal to that of the separated liquid. The objective seasoning can be continuously produced by the simultaneous reaction and separation using a membrane reactor to perform enzymatic reaction in combination with membrane separation. The separated extract component is concentrated with a reverse osmosis membrane. The concentrated liquid is further concentrated under heating in vacuum or spray-dried to prepare a liquid or powdery natural seasoning.