PURPOSE: To obtain a clear seasoning extract having excellent seasoning property, low astringency and salt-content and low viscosity, by removing insoluble solid component and oil component from broth, subjecting the broth to the filtration with an ultrafiltration membrane, the electrodialysis with an ion exchange membrane and the reverse osmosis with a semipermeable membrane, and evaporating and concentrating under reduced pressure.
CONSTITUTION: Insoluble solid component and oil component are removed from the soup of the meat of e.g. animal, fish, shellfish, etc., and the soup is filtered with an ultrafiltration membrane (having a critical molecular weight of preferably 1,000W6,000) to remove collagen, etc. The filtrate is subjected to the electrodialysis with an ion exchange membrane to remove browning-accelerating components, etc., and concentrated by reverse osmosis with a semipermeable membrane. The objective seasoning extract can be produced by further concentrating the concentrate by evaporating under reduced pressure.
EFFECT: The objective seasoning extract can be produced at a low cost with reduced energy consumption.
CHIKURA TATSUMI
CHIKURA TATSUMI
YAMAMOTO TAKASHI
TAGUCHI MASUFUMI
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