JPS5923800B2 - Manufacturing method of powdered mixed sugar - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing powdered sugars containing fructose and glucose.

In recent years, high-fructose corn syrup has begun to be produced in large quantities using starch as a raw material, after liquefaction with α-amylase, saccharification with glucoamylase, and isomerization of about 100% of the glucose into fructose using glucose imerase.

Furthermore, over the past few years, high-fructose corn syrup has been produced by separating this sugar mixture into fructose and glucose fractions using ion-exchange resin chromatograms, and isomerizing the glucose fraction again. As a result, it has come to be widely used in lactic acid drinks, soft drinks, frozen fruits, bread making, etc.

Furthermore, it is expected that if this sugar solution is powdered, its uses in confectionery, bread making, etc. will be further developed, but a powdering method that satisfies the optical spectrum has not yet been completed.

For example, the method described in Japanese Patent No. 1,072,694 requires that the solid content be concentrated to 94% by weight or more, and that the amount of crystal addition must be significantly increased (e.g., per 100 parts of solids). (requiring the addition of a large amount of 265 parts of seed crystals), there is a practical problem.

Further, Japanese Patent Publication No. 52-39901 is a method for producing crystalline sugar, and relates to a conventional method of separating the sugar by centrifugation after crystallization.

In the method of JP-A No. 53-29947, the isomerization rate is 10~
It's low at 40%, and you can only get glucose-based products.

In any case, the conventional methods are not satisfactory in terms of both practicality and economy, and have not yet been put into practical use.

In view of this, the inventors of the present invention have repeatedly conducted experiments and found that the desired powdered mixed sugar can be obtained when specific operating conditions are selected and combined, and the present invention has been completed. Ta.

That is, the present invention concentrates a mixed sugar solution in which the sum of fructose and glucose is 95% or more of the total sugar content and the ratio of fructose is 55 to 98%, and the solid content is reduced to 88%.
~92%, and when the ratio of fructose in the total sugar content in this concentrated sugar solution is 76% or more, the temperature at which glucose becomes supersaturated with respect to the water content is 1.05, and when the ratio of fructose is less than 76%, The standard crystallization temperature is the temperature at which the degree of supersaturation of fructose relative to the water content is 1.03, and the upper limit of the allowable temperature is +2°C and the lower limit is -6°C. An anhydrous mixture of fructose and glucose in an amount equivalent to 90 to 200 parts per 100 parts of the solid matter is added as seed crystals to obtain massit, and this material is transferred to a drying process, at which time the initial drying temperature is The present invention provides a method for producing mixed powdered sugar, which is carried out within an allowable range of standard crystallization temperature, and then heated to accelerate drying and powdered.

As is clear from the above, the present invention is characterized by specifying various conditions such as the composition and sugar concentration of the raw sugar solution, the standard crystallization temperature, the method of adding seed crystals, and the method of drying Maskit.

Each of these conditions will be explained below.

First, the sugar composition of the stock solution used in carrying out the method of the present invention is such that the total content of fructose (hereinafter abbreviated as F) and glucose (hereinafter abbreviated as G) is 95% or more, and the ratio of F is 55-55%. It is required that the range is 98%.

For this purpose, the isomerized sugar solution must be a high fructose corn syrup obtained through the F and G separation process as described above.

Most preferably, the content of F is in the range of 70 to 80%.

This stock solution is then concentrated to a solids content of 88-92%.

The higher the water content, the more difficult the addition amount of seed crystals and the drying process described below will be, but it is economically undesirable to concentrate this type of sugar solution to 93% or more.

Preferably, it is most practical to concentrate so that the solid content is about 90%.

Next, the most important element in the present invention is the setting of the crystallization temperature.

Generally, the conditions for crystallization of this type of sugar are to add a small amount of seed crystals, adjust the solid content concentration and temperature so that the degree of supersaturation of the sugar is in the range of 1.1 to 1.2, and then crystallize. In order to maintain the degree of supersaturation of the mother liquor during crystallization, a method is used in which crystallization is performed by lowering the temperature.

It is known that adjusting the temperature has a subtle effect on the results of crystallization.

One of the features of the present invention is that the crystallization is carried out at a constant standard temperature.

That is, when the F ratio that can move to the total sugar content in the stock solution is 76% or more, the glucose in the stock solution reaches a temperature corresponding to a supersaturation degree of 1.05 with respect to the water in the stock solution, and when the F ratio is less than 76%, When the degree of supersaturation of F in the stock solution to the water in the stock solution is 1.
The temperature corresponding to 0.03 is defined as the standard crystallization temperature.

The practical allowable range is the upper limit +2°C based on the standard crystallization temperature mentioned above; at lower temperatures, the crystallization rate is too fast and becomes fine crystals, causing problems with dry powdering and hygroscopicity of powder makeup. Therefore, it is necessary to limit the temperature to -6°C.

Next is how to use seed crystals.

As a seed crystal, an anhydrous mixture of F and G having a composition ratio similar to that of the stock solution is used.

In this case, it is of course possible to use a powder containing F and G produced by the method of the invention.

The seed crystals used are preferably anhydrous.

In this case, glucose combines with water in the concentrated sugar solution to form water-containing crystals, and a dehydrating effect can be expected.

The amount of seed crystals varies depending on the water content of the concentrated sugar solution and the ratio of F and G.

The higher the moisture content. In addition, as the F content increases, a larger amount is required, but under the conditions of the present invention, the solid content in the concentrated sugar solution is 10
Although 90 to 200 parts are required relative to 0 parts, about 100 parts is most preferable.

The seed crystals are excited when the temperature of the concentrated stock solution reaches the standard crystallization temperature or the above-mentioned allowable temperature range.

The entire amount of seed crystals may be added at once, mixed well and then aged to grow the crystals, but crystals may be grown by adding a predetermined amount of seed crystals continuously or intermittently over several hours or more. The crystal size is more uniform and the quality of the product is better.

If you mix all the seed crystals at once, the temperature of the liquid may rise due to the heat of crystallization after mixing, and the temperature may rise beyond the allowable standard crystallization temperature range, so cool it or mix it in parts to bring the temperature within the allowable range. You need to adjust it so that

As the crystals crystallize and grow as the seed crystals are mixed for 1 hour, they become massitized, the fluidity of the mixture decreases, and the mixture becomes solid as a whole.

At the same time, an initial drying step begins, and the drying temperature must be within the permissible range of the standard crystallization temperature.

Also, since Maskit is shown in a solid state, drying efficiency is poor if it remains in large chunks, so it is best to lightly push out the Maskit from a mesh board, perforated board, etc. to form short rods or small lumps, or dry it on a conveyor. Roll it out into a thin ball using a roller or board.

Furthermore, it is preferable to facilitate drying by cutting the material into strips at that time.

Moreover, it is more effective to use dry air as the air used for drying.

It is also possible to apply a vacuum dryer, and it is also possible to mix the product with previously produced powder products prior to drying to facilitate shaping and cutting.

In any case, it is necessary to start and continue the initial drying at a temperature within the allowable range of standard crystallization temperatures, as described above.

Initial drying progresses and the moisture content of Maskit is 1-3%.

Preferably, once about 2% is reached, drying is accelerated by increasing the temperature of the drying air, and drying is continued until substantially anhydrous conditions are reached.

However, the upper limit of the drying temperature in this case is 65°C, and drying north of that temperature must be avoided.

In this way, a substantially anhydrous powdered mixed sugar is obtained.

Example 1 A different fructose sugar solution with an F ratio of 42% produced by a conventional method was separated into fructose fractions using a calcium-type cation exchange resin, and the fructose fraction with a fructose ratio of 85% was prepared as an anhydride at a ratio of 1:3.29. They were mixed in different proportions to obtain a sugar solution with an F ratio of 75%.

This was concentrated in vacuo to obtain Bx90.

The composition of this concentrated sugar solution is F content 67.5%, G content 20.
2%, oligosaccharide 2.3% and water 10.0%.

Therefore, assuming that Fg and G are each dissolved in 10 parts of water, the temperature required to set the supersaturation degree of 67.5 parts of F to 1.03 is 40.7°C.

Further, the temperature corresponding to a supersaturation degree of 1.05 for 20.2 parts of glucose is 42.5°C.

Therefore, we set 40.7℃ as the standard crystallization temperature and set the allowable range to 3.
The temperature was 4.7 to 42.7°C.

The seed crystal used was a mixture of F crystal and G anhydrous crystal in a ratio of 75:25.

maintaining the temperature of 1 kg of concentrated sugar solution within the above-mentioned tolerance range;
Into this, 209 finely pulverized mixture seed crystals (100 to 2
After stirring thoroughly, the mixture was left to stand.

After 1 hour had elapsed, the mixed seed crystals were intermittently added at a rate of 70 y per hour, and stirring was repeated for about 0.5 to 1 minute at the time of addition.

Crystallization was completed after 13 additions.

Therefore, the amount of seed crystals added was 930 g per 900 g of solids in the concentrated stock solution.

This mass kit was passed through a 10 mm wire mesh sieve to form small lumps, placed on a 1r/1m wire mesh, and dried in a dryer at 40°C for about 2 hours (at this point, the moisture content was 2%). The temperature of the dryer was gradually raised to 60° C. after 4 hours, and drying was continued at the same temperature for 1 hour.

This dried product was pulverized using a pulverizer with sharp blades that rotated rapidly, and sieving and pulverization were repeated to produce products in 20 to 24 mesh sizes (yield: about 1600 g).

The moisture content of this product was 0.5% or less.

A moisture absorption test was conducted on this product.

Using a saturated ammonium chloride solution at a relative humidity of 80%, the moisture absorption amount after 24 hours at 30°C was 4.04%, 54% after 48 hours, and 8.05% after 72 hours, which is much lower than that of anhydrous crystalline fructose. Although it was expensive, there was no problem in practical use.

Table 1 shows the results of comparing cases in which the crystallization temperature and F content ratio were different in parallel with this method.

In the same table, 41.2g and 4 are examples of the present invention, and 3 (temperature conditions are outside the range of the present invention) and A5 (p ratio is outside the range of the present invention) are comparative examples.

Example 2 Under the same conditions as in Example 1, seed crystals were added at a time and stirred.

At this time, the reactor was immersed in a bath at a standard crystallization temperature (40.7° C.) to prevent the temperature from rising, and the temperature was kept within an acceptable range.

After continuing to stir gently for about 15 minutes, it was made into small pieces by the same operation, dried overnight in a vacuum dryer at 40°C, then the drying temperature was increased to 63°C, dried for another 3 hours at the same temperature, and cooled to room temperature. After that, it was crushed in the same manner as above.

The moisture absorption test result for this product was 4.80% after 24 hours.
After 48 hours, the moisture absorption rate was 7.96%, which was slightly higher than that of Example 1, but this was not a practical problem.

Example 3 The powdered mixed sugar obtained by the method of Example 1 was used as a seed crystal under the same conditions as Example 1.

Seed crystals are dried in a dryer at 70°C to 75°C for about 1 to 2 minutes before addition.
The one that had been dried for a while was used.

The other steps were carried out under the same conditions as in Example 1.

The moisture and hygroscopic test results of the obtained product are shown in Example 1.
There was almost no difference between the two products.

Example 4 A high fructose solution with an F ratio of 85% obtained by separating ordinary high fructose isomerized sugar using a calcium-type cation exchange resin was used.

The concentration was Bx90, the standard crystallization temperature was calculated as in Example 1 and was 27°C, and the allowable range was 21 to 29°C.

The degree of supersaturation as glucose corresponds to 1.01 to 1.08.

Add F to 1 kg of concentrated sugar solution while keeping the temperature within the above allowable range.
A fine powder of a mixture of 85 parts of anhydrous crystalline glucose and 15 parts of anhydrous crystalline glucose was added as a seed crystal and stirred for about 1 minute, then allowed to stand.

After 1 hour, further added 130 g of the above mixed seed crystals,
Stir for 1 minute, then repeat seed crystal addition every hour.
A total of 1710 g of seed crystals were added for 1 hour to complete crystallization, and the product was dried and ground in the same manner as in Example 1 to obtain a product.

The moisture absorption test for this product was 3.60% after 24 hours.

Temperatures other than the standard crystallization temperature compared to water droplet 1 e.g. 3
As a result of operating at 5°C, the mass kit became cake-like.

Powderization became extremely difficult.

Claims (1)

[Claims] 1 The composition of the stock solution is that the sum of fructose and glucose is 95% or more of the total sugar content, and the fructose ratio is 55 to 98.
% mixed sugar solution to a solid content of 88 to 92%, and when the ratio of fructose to the total sugar content in this concentrated sugar solution is 76% or more, the supersaturation degree of glucose relative to the content is 1. When the temperature reaches .05, the fructose ratio is 76%.
When it is less than 1.0%, the supersaturation level of fructose is 1.
The temperature at which 03 is reached is the standard crystallization temperature, and the upper limit of the allowable temperature range is +2°C and the lower limit is -6°C.
Adding an anhydrous mixture of fructose and glucose in an amount corresponding to 0 parts to 100 parts as seed crystals to obtain muskit;
This powdered mixed sugar is transferred to a drying process, at which time the initial drying temperature is within the allowable range of the standard crystallization temperature, and then the temperature is raised to accelerate drying and powderize it. manufacturing method.