《Sauce Manufacturing Process》.pdfVIP

Journal of Chemical Engineering of Japan, Vol. 39, No. 7, pp. 777–782, 2006 Research Paper Separation of Flavonoids and Salt in Bean Cake Disposed from Soy Sauce Manufacturing Process Hideki YAMAMOTO , Fumiko TAKEUCHI , Chika NAGANO , Ayako SASAKI and Junji SHIBATA Department of Chemical Engineering, Faculty of Engineering, Kansai University, 3-3-35, Yamatecho, Suita-shi, Osaka 564-8680, Japan Keywords : Separation, Flavonoids, Daidzein, Salt, Extraction Soy sauce cakes contain about 5–10 wt% salt; therefore, incineration results in corrosion of the fur- nace and environmental problems related to, for example, dioxin generation. However, amino and or- ganic acids, and soybean isoflavone, as well as a number of other useful components remain in the soy sauce cakes. The amount of desalination with water was 590 mg/10 g-feed, while that with methanol was about 70% of this value. Desalination could not be performed successfully with acetone or n-hexane. The amounts of flavonoid in the form of daidzein and genistein extracted from 10 g of soy sauce cake were 3.4–7.2 and 7.2–11.0 mg, respectively, while extraction with water was minimal. Moreover, the amount of flavonoids extracted increased while the amount of desalination decreased with aqueous alcohol solu- tions. The dual cylinder solid–liquid extractor presented here for separation of flavonoids and salt from soy sauce cakes was able to collect 10.2 mg/50 g-feed of daidzein and 18.8 mg/50 g-feed of genistein. The length of time the sample is retained in the mixer can be varied by changing the agitation speed, the number of baffle plates and the diameter of the mixer cylinder outlet. This solid–liquid extractor is therefore applicable in a wide range of food waste recycling processes. Introduction In Japan, about 100,000 t of soy sauce cake is dis- charged each year, and although it has been used as a Food waste is an important new resource that in- digesti