DE2232949A1 - PROCESS FOR PRODUCING NON-OXIDIZED, PURE SUGAR CANE JUICE - Google Patents

Description

Pedro Grau y Triana, Chateau Perigord, Monte Carlo, Monaco

Process for producing unoxidized, pure Sugar cane juice

The invention relates to a new and improved chemical process in which pure and unaltered sugar cane juice can be obtained which retains its original properties with regard to color, taste, aroma and density. This sugar cane juice can be used directly for human consumption, added to natural juices or used through crystallization to obtain pure granulated sugar _e

The food sugar has a role in the human body that is more important than is generally assumed will. So it is surprising that there is widespread basic knowledge about the task of sugar in the organism fulfilled, missing.

Sugar is an essential energy supplier which is essential for the functions of organs in the human organism. In the absence of sugar in the blood, these functions cease. The blood sugar content of a healthy person, which is necessary to ensure the normal function of all organs, is about 0.1 ⁰ Jo glucose. The liver releases sugar into the bloodstream in two forms: As sugar, which is necessary to ensure the function of all organs, with the exception of the brain, which requires a daily amount of glucose of about 1 cm. If, on the other hand, the blood sugar content of a person rises to a value of Ο «16%, then he is already diabetic. If, on the other hand, the blood sugar level falls to a value of 0.6 $, the state is

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- 2 of the coma reached

The sugar ingested with food arrives in different ways Speed in the bloodstream »The sugar that is released into the blood by the liver comes from solid food that has to be digested in the stomach, it takes about 3 hours from food intake, until the sugar is released into the bloodstream by the liver. However, if the sugar is taken in the form of a solution, This shortens this process to a single minute, within which it goes to the liver and from there to the Into the bloodstream.

When a person's blood sugar level falls below Ο »1% , a feeling of hunger occurs, which prompts the person to start eating foods that can be converted into sugar. For this reason, when properly administered, the sugar acts as an excellent slimming aid. If you take a glass of very sweet sugar solution 15 to 20 minutes before each meal to raise your blood sugar level, you will no longer feel hungry at meals. The effect of tonics and sweet coffee to restore strength is based on this. It is not the caffeine that is responsible for this rapid change, but the sugar that restores the required blood sugar level. Sugar cane juice is therefore an ideal freshener that quickly supplies the blood with the sugar it needs. For this reason there is a need for pure sugar cane juice as a refreshment, tonic and as an important source of energy for the human organism.

Sugar cane juice, which was carried out according to the previously usual method Grinding is obtained between the pistons of sugar mills, initially has a light color and a peculiar aroma; he however, it quickly loses its light and gold-colored appearance and takes on a dark brown and opaque color. this is due to the rapid oxidation caused by the

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Contact of the juice with the bis-parts of those previously used ; Machines is accelerated strongly.

; It was therefore not previously possible to make sugar cane juice without adding; loss of its original features to use because enter through the oxidation changes it bowers not ER- [to bottle the juice for some time and as it is extracted from the sugar mills him deliver the consumer.

It has now been found that the desirable properties of the sugar cane juice in terms of color, taste and aroma can be retained for an almost unlimited period of time. that can if the oxidation is prevented by producing it in the usual way with iron or steel mills Add a sufficient amount of vitamin 0 or ascorbic acid to sugar cane juice immediately after it has been extracted.

The invention thus relates to a method of production of unoxidized, pure sugar cane juice by cleaning, crushing and sterilizing the sugar cane and Customary extraction of the juice, which is characterized in that the sugar cane juice immediately after its extraction 1-ascorbic acid is added ο

Sugar cane only contains traces of vitamin C; in the For this reason, the usual juice extraction with iron mills leads to a rapid oxidation caused by the invention can be avoided.

It is also advantageous to use the stabilii obtained according to the invention

true.

to keep stabilized juice at temperatures below -5 ° C

, The sugar cane juice produced by this invention can be mixed with any pure natural or processed fruit juices, for example orange juice _o On mixing

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the sugar cane juice to fruit juices, the ascorbic acid content is set to the value that corresponds to the Aseorbinsäuregehalt of fruit juice at optimum ripeness of the _fruit: - speaks. ι

The assimilation properties of the thus obtained and, if appropriate Sugar cane juices mixed with other fruit juices are much better than those of the same amount of crystallized one and cane sugar dissolved in the liquid, commonly used in known soft drinks will ο

On the other hand, it is also possible to bring the sugar cane juice obtained to crystallize to make about $ 98 crystal! to obtain ized sucrose. This can be done, for example, by evaporation at room temperature or also by freeze-drying take place.

The following is a practical embodiment of the invention Method are described, to which the invention is not intended to be limited.

Leaves and other unusable parts are removed from the sugar cane, cut into pieces and placed in a container, which had been thoroughly cleaned beforehand and in which a soap solution was prepared. The container is placed on a heated to a sufficient temperature to remove all impurities. Then the pieces are taken out, washed, rinsed and brushed cold to remove the stubborn dirt. This cleaning and sterilization of the Sugar cane can also be carried out mechanically with the help of any device, for example with the help of Mats for conveying the sugar cane, which after cleaning within the same system in chlorine solutions immersed and then rinsed off with pure water. In addition, it can also be cut into pieces Sugar cane dipped in baskets in chlorine solutions and rinsed repeatedly. _ 5 _.

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The sugar cane is then sterilized in boiling water and placed in the sugar mill for juice extraction. While the entire process must maintain a high level of sterility will.

Immediately after the cleaned sugar cane has been ground in the mill and thus the juice has been obtained, according to the invention 1-ascorbic acid added. Here it is beneficial to first add the ascorbic acid to a certain amount of the juice dissolve and add the concentrate obtained in this way, because in this way rapid and even mixing of the Sugar cane juice with the ascorbic acid is guaranteed. The product obtained in this way is not subject to any changes and no oxidation and retains its' properties and qualities, which is further enhanced by the addition of vitamin C. to be further improved. In particular, the juice retains its sparkling wine-like color. The juice obtained in this way can then be bottled.

On the other hand, this juice can be mixed with a fruit juice the ascorbic acid content of the sugar cane juice is matched to the ascorbic acid content of the fruit juice, to ensure a perfect mix.

According to another embodiment, the pure unoxidized sugar cane juice obtained in this way is freeze-dried or evaporated until it crystallizes at a concentration of from 96% to 98%. Here, too, the taste of the pure, unoxidized juice is retained. The typical smell and taste of the pure sugar cane juice retained during the direct crystallization of the pure, unoxidized sugar cane juice according to the invention is much more pleasant than that of brown sugar that has hitherto been used in sugar factories will be produced.

Was the sucrose with the typical smell and taste of the pure juice contained in sugar cane according to the invention won, only the Tandems, or mills, are needed with which the juice is squeezed out is won. However, it is not necessary to _ g _

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the extremely expensive machinery in the sugar factories and the equipment in the refineries for making the white To use crystal sugar, because in the production of pure sugar cane juice according to the invention only the usual devices are required for grinding and pressing the sugar cane. The production of crystallized sucrose according to the method according to the invention is therefore essential more economical than the production of white granulated sugar. It should be noted that in the production of pure Cane sugar the conventional mills located in sugar factories can be used if according to the invention Procedure is being worked on. The use of these devices and mills is of course a thorough one Cleaning and sterilization with boiling water or disinfectant solutions, such as chlorine solution, as well as subsequent cleaning with sterile water is required. The production of the pure sugar cane juice according to the invention however, it can be done with conventional devices without investment costs for new machines.

The procedure is, of course, susceptible to innumerable changes; it is only essential that immediately after the extraction of the sugar cane juice, the additive from ascorbic acid.

Purely the purposes of the invention can of course be natural or synthetically produced ascorbic acid can be used.

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Claims (14)

Pat en tan's claims Process for the production of unoxidized, pure sugar cane juice by cleaning, crushing and sterilizing of the sugar cane and extraction of the juice, characterized in that the sugar cane juice immediately after ascorbic acid is added to its production 2. The method according to claim 1, characterized in that the ascorbic acid is added in the form of a solution. that 3ο method according to claim. 1 or 2, characterized in / the sugar cane juice mixed with ascorbic acid is then mixed with other natural or processed fruit juices contain ascorbic acid in approximately the same concentration. 4. The method according to claim 1 or 2, characterized in that the added with ascorbic acid sugar cane juice for Crystallization is brought about. 5.Verfahren according to claim 4, characterized in that crystallization occurs by freeze drying. 6ο method according to claim 4, characterized in that crystallization by evaporation at room temperature he follows. 7. The method according to claims 1 to 6, characterized in that the extraction of the juice in conventional mills is made. 8. The method according to claim 7, characterized in that the devices before the extraction of the sugar cane juice be washed repeatedly with alkaline and acidic solutions. 209883/1093 9. The method according to claims 1 to 7, characterized in that the used to extract the sugar cane juice Devices are rinsed repeatedly 10. The method according to claims 1 to 9, characterized in that the usable parts of the cut into pieces Sugar cane treated with a pickling solution and then dipped several times in chlorine solutions, where they'ausserdem brushed off and rinsed repeatedly and the sugar cane parts are in baskets. 11. The method according to claims 1 to 10, characterized in that that the sugar cane ascorbic acid immediately after the sugar cane is crushed before the solids are separated off is added. 12. The method according to claims 1 to 11, characterized in that such an amount of ascorbic acid is added than is sufficient to avoid oxidation of the sugar cane juice. 13. The method according to claims 4 to 6, characterized in that that crystallizes up to a 98-6 concentration will. 14. Use of a according to claims 1 to 13 obtained Sugar cane juice for making soft drinks. 2098R3 / 1093