METHOD FOR TREATING STRAINED LEES OF SOY SAUCE

PURPOSE:To attain high desalination ratio in a short time and to readily abandon stained lees of soy sauce by heat-treating stained lees of soy sauce to a specific state, treating the heat-treated material with water to elute salt in water and separating the heat-treated material from salt-containin...

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Bibliographische Detailangaben
Hauptverfasser:	KONDO TOSHIHITO, WATANABE KEIZABURO, ENDO KATSUYUKI, HANATAKE ICHIROU, SATAKE HIDEKI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To attain high desalination ratio in a short time and to readily abandon stained lees of soy sauce by heat-treating stained lees of soy sauce to a specific state, treating the heat-treated material with water to elute salt in water and separating the heat-treated material from salt-containing water. CONSTITUTION:Stained lees of soy sauce are heat-treated at >=160 deg.C until a ratio of carbon/hydrogen becomes >=7.5 (preferably 10-15), the prepared heat- treated material is allowed to stand approximately to a normal temperature, treated with water by immersion in cold water or hot water and eluted salt- containing water is separated from the heat-treated material to carry out the objective treatment of stained lees of soy sauce.