JPS601880B2 - Method for improving sugar crystal yield - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for improving sugar crystal yield.

Sugar is manufactured using sugar radish and sugar cane as raw materials, or by refining raw sugar produced from these raw materials.

Ideally, sugar in raw materials should be economically efficiently reduced to product sugar at a sugar refinery, but in reality, the yield of sugar varies greatly depending on the factors listed below.

1 Decomposition loss of sugar in stored raw materials 2 Decomposition loss of sugar during the manufacturing process 3 Yield loss of sugar in the crystallization process 4 Loss of sugar discharged outside the process system Among the above, especially in the crystallization process A decrease in sugar yield not only converts sugar that could be used as product sugar into garden honey with low economic value, but also extends the time for roasting sugar, which means an increase in the number of days the sugar mill is in operation. Expenses will increase, resulting in immeasurable losses.

There are many studies on the factors that control crystal yield, but the decrease in crystal yield is due to impurities remaining in the concentrated sugar solution, which increases the supersaturation degree of the bran and causes the supersaturated sugar solution to fill between the crystal particles. The viscosity of the rice bran becomes high, and the bran liquid with an appropriate degree of supersaturation is not supplied to the crystal particles, resulting in a decrease in the growth rate of the crystal particles, resulting in a decrease in crystal yield and a prolongation of the time for decoction.

Furthermore, glycosides such as saponin in impurities cause foaming of the lees, which becomes a major shorthand for manipulating rice sugar. In order to solve these problems, there is a method of increasing the crystal yield by using surfactants such as Q-methyl glucoside fatty acid ester, sorbitan fatty acid ester, etc. alone or in combination to improve the fluidity of the supersaturated sugar solution and give an antifoaming effect. However, in these methods, the viscosity reduction rate and antifoaming effect vary depending on the pure sugar percentage (sugar/solids ratio) of the bran liquid, and in particular, Its effect is insufficient in high sugar solution.

The present invention aims to solve the above-mentioned problems, and as a result of various studies, the present invention has been made to solve the above-mentioned problems. 1 of glycerin monoacetomonofatty acid ester, glycerin monoacetodifatty acid ester, and glycerin diacetomonofatty acid ester (hereinafter, the above substances are collectively referred to as acetylated glycerides) obtained by acetylating the residual hydroxyl group of the ester
By adding and dispersing a seed or two or more to the bran liquid, the viscosity of the concentrated sugar solution or maskit in the crystallization process is reduced, the fluidity is improved, and the antifoaming effect is imparted. It was discovered that the growth rate of crystals can be slowed down, the crystal yield can be improved, and the time required for boiling sugar can be shortened, and the present invention has been completed.

These effects have been found to be of great help in reducing costs and unit consumption by preventing sugar loss and heat energy loss due to local heating of the sugar solution in the crystallizer and extending the time for roasting sugar, as well as improving densification. When the acetylated glyceride used in the present invention has a pure sugar percentage of 80 or more in the concentrated sugar solution and the white bottom, glycerin monoacetodifatty acid ester and glycerin diacetate monofatty acid ester are preferred; When the pure sugar percentage is 50 or less, glycerin monoacetomonofatty acid ester and glycerin monoacetodifatty acid ester are preferred. When the pure sugar rate is 50 to 80, preferable effects can be obtained by appropriately using both in combination.
The fatty acid used in the acetylated glyceride of the present invention is a saturated fatty acid having 8 to 22 carbon atoms or/and a saturated fatty acid having 8 to 22 carbon atoms.
18 unsaturated fatty acids can be used freely, specifically saturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lindelic acid, Unsaturated fatty acids such as oleic acid, linoleic acid, ricinolenic acid, or coconut oil, palm oil, soybean oil, cottonseed oil, beef tallow, lard, chicken fat,
Fatty acids such as fish oil or these hydrogenated oils can be used.

The amount of acetylated glyceride added is 0 per solid content of sugar solution.

0.005 to 0.1% shows a preferable effect. 0.005%
If the amount is below, the desired effect will not be exhibited, and addition of 0.1% or more is not necessary from the viewpoint of effectiveness and economy.

According to the present invention, for example, 0% glycerin diacetomonofatty acid ester is added to a 6000 concentrated sugar solution with a purity rate of 75 per solid content.
．． When 0.01% was added, the viscosity could be reduced by 15%. In addition, 0.02% glycerin monoacetomonofatty acid ester per solid content is added to the 60oo concentrated sugar solution with a pure sugar rate of 45.
When added, the viscosity was able to be reduced by 20%. When these sugar solutions were placed under reduced pressure, the unadded area showed significant foaming, but the foam of the present invention was able to suppress foaming intermittently. In a field test of roasted sugar at a cultivated Shiranuka factory, the present invention showed excellent effects on roasting sugar time, decomposition time, and bran liquid processing amount, and was able to improve product sugar yield by more than 1%.

Next, the present invention will be explained with examples. Example 1 Viscosity reduction rate regarding viscosity reduction and antifoaming effect of bran liquid; Measured using a B-type rotational viscometer with 570, and calculated the reduction rate using the additive-free area as the standard.

Foaming development: A sample solution was placed in a rotary vacuum evaporator, and foaming was observed at 80° C. and under 1 liter of Hg.

More 10's means more foaming, and - means no foaming. The amount of additives added is 10 pm based on the solid content of the sugar solution.
And so.

Example 2 Results of decoction sugar test at arable white sugar factory In the acetylated glyceride addition group, a mixture of glycerin monoacetate soybean hydrogenated fatty acid monoester and glycerin diacetate beef tallow hydrogenated fatty acid monoester in a ratio of 1:3 was added at 200 ppm per white solid content. did.

The solid content and the retained sugar content were determined using the following formula. Yield solid content = White solid content - Shaking solid content XI.

〇White solid content, sugar content = white sugar content - shimitsu sugar content XI.

〇White sugar content

Claims (1)

[Claims] 1 Saturated fatty acid having 8 to 22 carbon atoms or/and 8 carbon atoms
- 1 of glycerin monoacetomonofatty acid esters, glycerin monoacetodifatty acid esters, and glycerin monodiacetomonofatty acid esters obtained by acetylating the residual hydroxyl groups of glycerin mono- and di-fatty acid esters consisting of single or mixed fatty acids of 18 unsaturated fatty acids. A method for improving sugar crystal yield, which comprises adding a seed or two or more seeds to a sugar solution.