JPH0238200B2 - SATONOSEIZOHO - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing sugar. For more details, please refer to the sugar manufacturing method that does not use crystallized cans.
A method for producing sugar characterized by adding glycerin mono- or di-fatty acid ester and acetylated glycerin fatty acid ester to a sugar solution in the concentration finishing step, and concentrating and crystallizing it at a temperature of 100 to 130°C in a finishing can under normal pressure. . 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 sugar 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 manufacturing method, the sugar solution is preconcentrated in advance, then placed in a crystallizer and heated at a temperature of 50 to 70°C under reduced pressure.
It is concentrated to Bx90-98, then placed in an auxiliary crystallizer to promote crystallization, and then separated into crystals and honey using a centrifuge. In the present invention, without using a crystallization can, it is concentrated to Bx 90 to 95 at 100 to 130℃ in a finishing can under normal pressure, then packed into boxes and made into blocks, or placed in an auxiliary crystallizer to promote crystallization and used as powdered sugar. Either harvest or separate 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
The temperature reached ~130℃, foaming occurred, and saccharide decomposed.
These are extremely harsh conditions that lead to reducing sugar decomposition (lowering of pH), increased viscosity, etc. In addition, the quality of the sugar solution obtained under these conditions decreases, the amount of impurities such as reducing sugars increases, and the cooling crystallization of the sugar solution in the secondary process is inhibited, resulting in large lumps and irregular crystal grain sizes. A sticky and watery product sugar is obtained. In addition, when molding and making blocks, hardness, gloss,
The result is a product sugar with inferior 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, resulting in longer concentration times, product deterioration, etc. This causes a vicious cycle to continue. To solve these problems, rapeseed oil, soybean oil, etc. have traditionally been used for antifoaming purposes.
The defoaming effect is weak and long-lasting, and it does not contribute to improving product quality due to shortened concentration time and high viscosity. Further, the amount of antifoaming agent added is relatively large at 1000 to 2000 ppm. The present invention aims to solve the above-mentioned problems, and as a result of various studies, it was discovered that glycerin mono- or di-fatty acid ester and acetylated glycerin fatty acid ester are added to the sugar solution in combination in the canning process or finishing canning process. This solves the problem of foaming and viscosity of sugar solution in the concentration finishing process, shortens concentration time, and promotes descaling effect.
As a result, it was found that the formation of lumps in the product sugar was significantly reduced, and it was possible to obtain uniform sugar crystals that were not sticky and had low moisture content. The present invention was completed by discovering that the quality of products such as can be significantly improved. With this invention, the temperature in the finishing can is 100 to 130℃ under normal pressure.
The reason for this is that, as mentioned above, in normal cases, the harsh conditions are bad for impurity formation and crystallization products, but when the glycerin mono- or di-fatty acid ester and the acetylated glycerin fatty acid ester of the present invention are added, Below 130°C, water evaporates quickly and takes time, which has a negative effect on the product, while above 130°C, water evaporates quickly but affects the color and gloss.
It has been found that a range of 130°C to 130°C is suitable for the present invention. The fatty acids used in the glycerin mono- or di-fatty acid esters and acetylated glycerin fatty acid esters in the present invention are those having 8 to 22 carbon atoms, and specifically include caprylic acid, capric acid, lauric acid, and myristic acid. , palmitic acid,
Saturated fatty acids such as stearic acid, arachic acid, behenic acid, Linderic acid, oleic acid, linoleic acid,
Single and mixed fatty acids such as unsaturated fatty acids such as ricinolenic acid, arachidonic acid, erucic acid, and from coconut oil, palm oil, soybean oil, cottonseed oil, rapeseed oil, beef tallow, lard, chicken fat, fish oil, and their hydrogenated oils. mixed fatty acids can be used. The acetylated glycerin fatty acid ester in the present invention refers to glycerin monoacetomonofatty acid ester, glycerin monoacetodifatty acid ester, and glycerin diacetomonofatty acid ester, and one or more of these can be used as a mixture. The amount of glycerin mono- or di-fatty acid ester and acetylated glycerin fatty acid ester used in the present invention to be added to the sugar solution is 0.001 to 0.1% to exhibit a preferable effect. If it is less than 0.001%, it will not show the expected effect, and if it is added more than 0.1%, it is not necessary from the viewpoint of effectiveness and economy. The ratio of glycerin mono- or di-fatty acid ester to acetylated glycerin fatty acid ester is 50:
A ratio of 50 to 90:10 (each part by weight) is preferable. Glycerin mono- and di-fatty acid esters In particular, by blending acetylated glycerin fatty acid esters with distilled monoglycerides of high purity, it is possible to prevent the monoglyceride from gelling due to heating. It is usually preferable to add it to the sugar solution supplied in the concentrated finish can before heating starts, but if it is added to the sugar solution in the Akajime can (including multi-effect cans), the sugar solution will be concentrated in the can. It suppresses foaming during the process, improves concentration efficiency, and maintains its effect even during final concentration, yielding the desired high-quality sugar. The present invention will be explained below with reference to Examples. Example 1 The following samples were added to a sugar solution with a purity rate of 86 consisting of 200 g of raw sugar, 206 g of washed molasses, and 63 g of water, and concentrated to Bx 90 to 95 using a normal pressure concentrator at a product temperature of 130°C or less.
After stirring and cooling to 110 to 105°C, a mold was placed. The results are shown in the table.

[Table] As a result, compared to the comparative examples of rapeseed oil, glycerin hydrogenated beef fatty acid monoester, and glycerin monoacetomonostearate, the present invention was found to be superior not only in product quality but also in antifoaming properties, concentration time, and crystallization. Very good results were obtained at temperature. Example 2 The following sample was added to a sugar solution with a pure sugar ratio of 81.2, concentrated in a finishing can at normal pressure at an installation temperature of 130°C, and then placed in a crystallizer to crystallize to obtain regenerated brown sugar. The results are shown in the table.

[Table] As a result, the present invention was able to obtain excellent regenerated brown sugar with a smaller amount added than rapeseed oil or glycerin monostearate.

Claims (1)

[Claims] 1. Sugar that does not use a crystallized can is produced by adding glycerin mono- or di-fatty acid ester and acetylated glycerin fatty acid ester to the sugar solution in the concentrated finishing process, and the sugar solution is heated to 100 to 130 in the finishing can under normal pressure.
A method for producing sugar characterized by concentrating and crystallizing it at a temperature of °C.