JPS5946600B2 - Manufacturing method of white sugar - Google Patents

Description

[Detailed Description of the Invention] Wasanbon sugar is a white sugar with extremely small crystals produced by a manufacturing method unique to Japan.It has characteristics such as a unique flavor, a unique aroma, and a mellow texture, and is a sweetening agent for high-quality Japanese sweets. It has been prized and used as such.

However, compared to the increase in demand for Wasanbon sugar, the area under cultivation of sugar cane cannot be expected to expand much, so effective use of molasses produced as a by-product during the manufacturing process may be considered.

Therefore, in the present invention, by mixing refined sugar and water with the molasses separated during the Wasanbon sugar manufacturing process, and heating, concentrating and cooling the mixture, we created No. 2 Wasanbon sugar (distinguishable from Wasanbon sugar produced by the conventional method). This relates to the method for producing shirashita sugar, which is the raw material for 2nd grade Wasanbon sugar.

Wasanbon sugar is one of the sugar cane varieties called Chikusai or NC.
Squeeze 0 (new variety) to make a decoction and heat it in a tea pot.

A small amount of lime is added and the decoction is brought to a boil, impurities are removed as a top layer, and then impurities are removed as a bottom layer in a clearing barrel, and then roasted in a frying pot.

When the roasted sugar is poured into a cold brewer and stirred rapidly, and then left in a barrel, the white sugar crystallizes and the whole sugar solidifies.

Wrap the shiroshita sugar that has been in the barrel for at least 5 days in cotton cloth, then wrap it in linen cloth, put it in an oshibune, stack 7 to 8 bags with a cage plate in between, and put a thick layer on top. When the molasses is placed on a board and poured over a clamp with a stone suspended from one end, the pressure causes the molasses to flow out of the hole at the bottom of the tank.

The next day, take out the sugar from the bag, crush it well by hand on a grinding tank, add a small amount of water to remove the honey, repeat this process 5 or 6 times, then spread it out on a drying table. When air-dried, Wasanbon sugar is produced.

In addition, the white sugar taken out from the barrel is centrifuged to separate it into honeydew, and then air-dried or forcedly dried.

After drying, Wasanbon sugar can also be produced mechanically by passing it through a crusher.

Example 1 will be described below. As described above, 20 parts of molasses separated in the Wasanpo sugar manufacturing process, 10 parts of granulated sugar, and 15 parts of water are placed in a pot, heated, and stirred.

If you continue stirring while boiling at around 108°C, it will gradually become viscous.

The fire was stopped before the crystals crystallized, and the mixture was placed in a cold oven and stirred rapidly to generate fine crystals, and then placed in a barrel and left to cool, yielding No. 31 Shiroshita sugar.

Next, referring to Example 2, in the manufacturing process of Wasanbon sugar, 5 to 50 grams of separated molasses, 50 to 7 grams of granulated sugar, and 60 A' of water are put into a pot and boiled at around 108°C while stirring continuously. As it becomes thicker and the water evaporates, crystals begin to form.

When the fire was turned off before the temperature of the pot reached 110°C, and the mixture was placed in a refrigerator and left to cool, a solid white sugar with a size of 55 to 9 was obtained.

This white sugar was crushed into small pieces from a pot, taken out, forced dried in a drier, and then passed through a pulverizer to obtain 54 to 9 No. 2 Wasanbon.

As mentioned above, the molasses separated during the manufacturing process of Wasanbon sugar is added to the molasses containing 1 to 5000% of high sugar sugar, medium sugar sugar, granulated sugar, high white sugar, medium white sugar, 3 warm sugar, and powdered sugar. Refined sugar such as , rock sugar, etc. and an appropriate amount of water are mixed at a desired ratio and concentrated while heating and stirring in a pot.

Roast it at around 108 degrees Celsius, put it in a cold brewer, stir it rapidly, and then put it in a barrel and leave it to cool, and white sugar crystallizes out.

If a high content of refined sugar is used, crystals will form in the pot during concentration, and after cooling in a cold oven, it will become solid white sugar.

As described above, the present invention involves mixing purified sugar and water with molasses obtained as a by-product during the production of Wasanbon sugar, dissolving it by heating, concentrating it, and
Shiroshita sugar can be made by cooling it, but the quality of the No. 2 Wasanbon sugar produced from this Shiroshita sugar is lower than that of Wasanbon sugar produced using traditional methods. There is almost no change, and in particular, when Shiroshita sugar is solidified as in Example 2, it is possible to omit the condensation step in the Wasanbon sugar manufacturing process, and the yield is high. Since it is possible to produce Wasanbon sugar at the second rate, it has the characteristic that it can produce Wasanbon sugar from the same amount of sugar cane at a rate several to several tens of times higher than with conventional methods.

Moreover, the molasses used in the present invention is not only the first molasses, but also the second molasses and subsequent molasses, so the effect is even greater.

Claims (1)

[Claims] 1. A method for producing Shiroshita sugar by mixing refined sugar and water in a desired ratio to the molasses separated in the Wasanbon sugar production process, heating and concentrating the mixture.