Review on Desalting Technology in Seasoning Production

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  • 調味料製造における脱塩技術
  • チョウミリョウ セイゾウ ニ オケル ダツエン ギジュツ

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Abstract

No substitute substances of sodium chloride exist for strictly salty taste. Small amount of sodium chloride has not only an ability to intensify the sweetness in the sucrose solution (10 to 50%) but also increase the taste of amino acids. For example, for the appearance of the taste of crab meat extract, Konosu et al. reported that sodium chloride was indispensable component to enhance the taste of amino acids.<BR>The optimum ratio of sodium chloride to MSG to express the palatability of umami was summarized by Yamaguchi using miso soup. When necessary to decrease to intake the salt, the palatability was given by the arrangement of the concentration of MSG kept 0.38% and decrease in the amount of sodium chloride.<BR>To the traditional amino acid related seasoning in Japan; shoyu-soy bean source, the electrodialysis and membrane technology was applied to decrease in the content of salt maintaining the taste of amino acid and flavor.<BR>For HVP seasoning produced by hydrolysis of defatted soy bean flake, more colorless and better balance in taste and flavor were requested. To meet this demand, NF membrane which developed as a product of the intermediate between RO membrane and OF membrane was applied to investigate the optimum condition to obtain the good balance of NaCl/TN with changing the membrane of the rejection ability of salt.<BR>The solution permeated through NF membrane (Produced by Nitto Denko Co.) was found to be favorable for using as seasoning to pickls, shellfish boiled down and daily processed food to change the tastes milder, when compared with that obtained by the conventional resin process.<BR>By passing through the NF membrane, besides the high decolorization, the ratio of the amino acids to sodium chloride comes to be favorable for improvement the taste of seasoning.

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