JPS6025120B2 - sugar manufacturing method - Google Patents

Description

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

More specifically, there is a method for producing sugar that does not use a crystal can, characterized by adding one or two selected from monoglycerin, fatty acid ester, and polyglycerin fatty acid ester to the sugar solution in the concentration finishing step. Concerning the manufacturing method. Beet sugar factories, raw sugar cane sugar factories, cane brown sugar factories, recycled brown sugar factories, refined sugar factories, glucose factories, starch syrup factories, high-fructose sugar factories, etc. carry out processes such as refining, concentrating, and crystallizing sugar solutions.

In rice bran manufacturing plants, evaporation and concentration of water is a major factor that affects the product consumption rate. The present invention is a method for producing sugar without using crystal cans.

In the usual sugar production method, the sugar solution is preconcentrated in advance, then put in a crystallizer and concentrated under reduced pressure at a temperature of 50 to 7,000 to Bx90 or more, then put in a crystallizer to promote crystallization, and then crystallized by centrifugation. and honey are separated. In the present invention, without using a crystal can, Bx9 is produced at 100 to 130 oC in a finishing can under normal pressure.
After concentrating to a concentration of 0 to 95%, it is placed in a crystallizer to promote crystallization and either obtained directly as powdered sugar or separated by centrifugation. This finishing can uses heated steam to concentrate the sugar solution to a high concentration in a short time under atmospheric pressure.

However, since it is under atmospheric pressure, the concentration temperature of the sugar solution is 100 to 1
30oo, which is an extremely harsh condition that causes foaming, sugar decomposition, reducing sugar decomposition (decrease in pH), and increase in viscosity. In addition, the quality of the bran obtained under these conditions deteriorates and the amount of impurities such as reducing sugars increases, which inhibits the cooling crystallization of the bran in the secondary process, resulting in lumpy and irregular grains. A sticky and watery product sugar is obtained. In addition, when the sugar is molded into blocks after auxiliary crystallization, the resulting sugar product is inferior in hardness, luster, and color value. Furthermore, the increase in viscosity due to deterioration of sugar solutions is caused by the fact that these sugar solutions contain a considerable amount of calcium remaining in the pretreatment process, which causes scaling in the finishing can and reduces the heat transfer rate, prolonging the concentration time and causing product deterioration. This causes a vicious cycle to continue.

In order to solve these problems, rapeseed oil, soybean oil, etc. are used for the purpose of defoaming, but the antifoaming effect is weak and long-lasting, and the concentration time is shortened and the oil is sticky. It does not contribute to improving product quality.

Further, the amount of antifoaming agent added is relatively large, ranging from 1000 to 200%.

The present invention aims to solve the above-mentioned problems and as a result of various studies, it has been found that one or two selected from glycerin mono, fatty acid ester, polyglycerin fatty acid ester, etc. By adding it to the sugar solution, it solves the problems of foaming and slaginess of the sugar solution during the concentration finishing process, shortens the concentration time, promotes the descaling effect, and as a result, the product sugar significantly reduces the formation of lumps. They found that it is possible to obtain uniform sugar crystals with low product moisture without stirring, and that when molding is used to obtain block sugar, product qualities such as hardness, color value, and gloss can be significantly improved. This completes the present invention.

The fatty acids used in the glycerin mono- and fatty acid esters and polyglycerin fatty acid esters of the present invention have 8 carbon atoms.
22 can be used as appropriate, specifically saturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid, Linderic acid, and oleic acid. acids, single and mixed fatty acids such as unsaturated fatty acids such as linoleic acid, lysylonic acid, arachidonic acid, erucic acid, and coconut oil, palm oil, soybean oil, cottonseed oil, rapeseed oil, beef tallow, lard, chicken fat, fish fat and mixed fatty acids from these hydrogenated oils can be used.

The polyglycerin fatty acid ester referred to in the present invention preferably has a degree of glycerin polymerization of 2 to 10, and the higher the esterification rate with the fatty acid, the better, but it is better to have at least one free hydroxyl group.

The amount of glycerin mono- and fatty acid esters and polyglycerin fatty acid esters used in the present invention added to the bran liquid is 0.
．． A preferable effect is shown at 0.001 to 0.1%. 0.001
% or less will not show the expected effect, and addition of 0.1% or more is not necessary from the viewpoint of effectiveness and economy.

Regarding the addition time, it is usually preferable to add it to the combined sugar solution in the concentrated finish can before heating starts, but it is preferable to add it to the sugar solution in the can (including multi-effect can) in advance and then concentrate the sugar solution in the can. It suppresses foaming during the process, improves concentration efficiency, and maintains its effect even during final concentration, allowing the desired high-quality sugar to be obtained.
The present invention will be explained below with reference to Examples. Example 1 Each of the following samples was added to a solution with a purity rate of 86, consisting of 200 g of mallet sugar, 206 g of washed molasses, and 632 g of water, and concentrated to Bx 90 to 95 at a temperature of 130 qo or less using a normal pressure concentrator. death,
After cooling to 110 to 105 qo, molding was carried out.

The results are shown in the table. The measured value is the average value of 10 repeated measurements.* Concentration time is the time required for the product temperature to rise from 100°C to 130°C.* Product quality was evaluated visually.

The same applies to the following examples ◎: Very good ○: Fair △:
Inferior ×: Extremely inferior K As a result, compared to the rapeseed oil of the comparative example, the present invention obtained extremely good results not only in product quality but also in antifoaming properties, concentration time, and crystallization temperature. Example 2 The following sample was added to a sugar solution with a purity rate of 86.5 and concentrated in a finishing can at normal pressure at an installation temperature of 130 pm to obtain brown sugar.

The results are shown in the table. The test was carried out 30 times at both factories, and the average value was obtained.As a result, in B Listing, an excellent brown sugar product was obtained using the present invention.

Example 3 The following sample was added to a bran liquid with a pure sugar ratio of 81.2, concentrated in a finishing can under normal pressure at an installation temperature of 130 qo, and then placed in a crystallizer for crystallization to obtain regenerated brown sugar.

Claims (1)

[Claims] 1. A sugar production method that does not use a crystal can, characterized by adding one or two selected from glycerin mono, resin acid esters, and polyglycerin fatty acid esters to the sugar solution in the concentration finishing step. Law.