EA041970B1 - DRIED SUGAR BEET AND METHOD FOR ITS PRODUCTION - Google Patents

Description

Technical field

The invention represents dried sugar beet and relates to a method for the production and drying of sugar beet, which is the processing of sugar beet in its entirety, in which, as it passes through various stages of the process, total sugar (sucrose, glucose and fructose), protein, fiber, vitamins are preserved and minerals at a higher level than known levels of crystalline sugar production.

Prior Art

Sugar beet (Beta vulgaris var. saccharifera L.) is a biennial crop from the spinach family.

Sugar production in Turkey occupies a very important place. This plant prefers a temperate and rainy climate, has a fleshy root tuber and large stem leaves. Outside, the plant is yellowish white, and inside is completely white, the plant has a cone shape. The structure of sugar beet consists of 4-5% cell tissue, 4-5% chemically bound water and 90-95% juice. The composition of beetroot juice consists of 15-18% sugar (sucrose), 1.0-1.6% other non-sugar organic substances and 0.8% inorganic salts. Dry matter contains 10.7% pectin, 5.1% cellulose, 4.6% nitrogenous substances, 7.2% minerals, 0.4% lipids, 1.8% other components. Among plant materials, sugar beet has one of the highest levels of fiber content. Beets contain a large amount of vitamins A, B, C and P; zinc, sodium, magnesium, potassium, calcium, iron, phosphorus and bromine.

Sugar, which adds flavor to many foods and beverages consumed by humans, is not common in plant form, and sugar beet must undergo a number of processes in order to produce sugar ready for consumption from sugar beet. Due to the numerous industrial processes that sugar beets go through to produce sugar, sugar production can only be carried out in large industrial plants. Today, crystallized sucrose is mainly produced from sugar beet, both in our country and in other countries of the world. For this purpose, sugar beets are harvested and processed in sugar factories in traditional ways. After extracting most of the sugar, together with obtaining refined sugar, molasses and wet beet pulp (pulp) are also separated. Sugar production from sugar beets is about 10-20% of the total dry weight.

Molasses is a highly viscous brown liquid with a dry matter content of about 80%. Of these, 50% is sugar, 30% organic matter and salt. Molasses also contains some minerals and various water-soluble compounds. The most important constituents of molasses are α-amino nitrogen, potassium and sodium. Melissa composition additionally contains sucrose, invert sugar, raffinose, pectin decomposition products, lactic acid and nitrogenous substances. It is uneconomical to obtain sugar from molasses, which has a rather high sugar content, by recycling. Molasses is primarily used in the fermentation industry, as well as in the production of ethyl alcohol, alcohol, bread yeast, citric acid and the feed industry.

Wet beet pulp is a valuable lignocellulose-based animal feed and is fed to animals either directly as wet and/or dry pulp or mixed with molasses. The dry matter of dry beet pulp consists of approximately 4-7% ash, protein in the range of 710%, fat in the range of 0.5-1.6%, sucrose in the range of 5-10%, calcium in the range of 0.6-1.1 %, magnesium in the range of 0.1-0.3%, sodium in the range of 0.1-0.5% and potassium in the range of 0.2-1.6%. Polysaccharides make up 75-80% of the total dry weight of wet beet pulp. Approximately 22-24% of these polysaccharides is cellulose, 30% hemicellulose and 25% pectin. Approximately 75% of the total fiber in its composition is insoluble, 25% is soluble. It is also rich in variety and abundance of other minerals, amino acids.

In addition, it is important that sugar beet can be used as a substrate for the production of biogas and bioethanol.

In the production of refined sugar (crystalline sugar) obtained from sugar beets, the processing of beets into sugar occurs as follows.

1. Harvesting and transportation to the factory.

2. Washing, weighing, grinding.

3. Obtaining raw syrup.

4. Purification of the syrup (obtaining a fine syrup).

5. Compaction of fine syrup.

6. Processing into a crystal-mass, centrifugation of the crystal-mass.

7. Crystallization.

8. Obtaining raw sugar (centrifugation).

9. Purification of raw sugar.

At the stage of turning sugar beets into syrup, the cooking process begins. At this stage, saponins and bitter and/or odorous substances undesirable in sugar beets are released and polyphenols

- 1 041970 loxidases that cause darkening are neutralized.

As indicated in the 2015 Industry Report by Türkiye Seker Fabrikalari A.S., in 2015, Turkey produced 1.976 million tons of refined sugar and received a total of 2.300 million tons of wet beet pulp and 1025 tons of molasses. 345,456 tons of this molasses was used in the yeast and feed industry; 15,280 tons were used to produce ethyl alcohol. In 2015, the consumption of refined sugar amounted to 2.39 million tons.

And in the world in 2015, 32.67 million tons of refined sugar were produced.

However, refined sugar obtained after complex and labor-intensive processes is not consumed directly and is used to sweeten various alcoholic and non-alcoholic beverages, sweets, chocolates, sweets and baked goods, ice cream, jams, halvahs, jams and similar food products.

The nutrients necessary for human nutrition are divided into two parts: those that provide energy and go to build the structures of the body. Energy-giving nutrients are carbohydrates and fats. Proteins, in turn, replenish the body with energy only in exceptional cases. A normal person should take on average 120g of protein, 40-80g of fat and 300-400g of carbohydrates per day as nutrients. Accordingly, carbohydrates provide 60-70% of the energy needed by a person. Carbohydrates are divided into three groups as monosaccharides, disaccharides and polysaccharides according to their molecular structure. Sucrose, which is made up of disaccharides, is part of the sugar compounds required for human metabolism.

Sugar, the world's increasing per capita consumption, satisfies a large part of people's nutritional and energy needs and makes them happy by satisfying their taste needs. However, if sugar, which is naturally found in many plants, is used in various foods, consumers are forced to use non-natural refined sugar, which has undergone many industrial processes. Although refined sugar does not directly harm human health, in the short term, many studies show that its use has a negative impact on human health in the long term, causing diseases such as diabetes, obesity, and so on.

The main problem with using sugar beets in the production of refined sugar is that beets cannot be harvested all year round due to climatic reasons. On many plantations, the beets are harvested during the fall season, but it is not possible to process them all at the same time. The short production season of sugar beets and their tendency to spoil quickly due to their high water content (70-90%) causes storage problems. Problems arise because during storage, the sugar (sucrose) contained in the beets is lost to a large extent as a result of their conversion into biochemical less sweet components (trisaccharides such as raffinose). This loss of sugar is not limited to the loss of sucrose, glucose and fructose are also lost. This generally results in a marked reduction in the sugar content of the sugar beet, and hence, during longer storage periods, the production of commercial white sugar or ethanol becomes impossible. Sugar beet pulp (pulp) can be dried and used as animal feed, and because of its high energy content, it has become increasingly preferred as a wet pulp.

Application No. GB 285115 A mentions carrying out a direct process for drying sugar beets by dividing them into pieces.

Application No. TR 200403623 refers to a process in which dried confectionery products are obtained from beetroot, which is peeled, boiled, syrup is added as it cools, and then flavorings are added and ground into a powder.

Patent Application No. TR 201603388 talks about a sugar beet dessert comprising sugar beet, sugar, water, citric acid and vanilla and a process for producing a sugar beet dessert.

Although there is a large amount of research and patents related to various estimates regarding animal consumption, no method has been found in which sugar beet is cooked and dried whole without removing sugar and used as a food raw material or semi-finished product.

Problems to be solved by the invention

The main purpose of the invention is to provide the total sugar (sucrose, glucose and fructose) contained in sugar beet, as well as other useful components such as protein, fiber, vitamins, minerals, to human consumption.

Yet another object of the invention is to enable the drying of beets in their natural form without extracting the sugar content contained therein.

Another object of the invention is to enable the whole by-products (molasses, wet beet pulp) resulting from the processing of sugar beet in a known manner to be used for human consumption.

The object of the invention is to make it possible to use the by-product

- 2 041970 (wet beet pulp), containing very valuable nutrients (protein, fiber, minerals, vitamins), which is difficult to store and which is produced in large quantities in a short time, as animal feed, which is its main field applications, as well as bringing it into a form suitable for use in the food industry.

Another object of the invention is to reduce the processing steps in the production of crystalline sugar according to the known method and to ensure healthy nutritional conditions without compromising the natural content.

Another object of the invention is to reduce the glycemic index of dried sugar beet compared to refined sugar.

Another object of the invention is to provide sugar by subjecting the beet to fewer process steps by processing the sugar beet as a whole.

Yet another object of the invention is to provide a heat treatment of sugar beet to eliminate the unpleasant odor that is present in its natural structure.

Another object of the invention is to enable the production of sugar raw materials of commercial value by processing sugar beet in its natural form.

Another object of the invention is to prevent the formation of waste products such as lime, which are used in the production of crystalline sugar in a known manner, and to get rid of the unpleasant odors emitted by the beet waste into the environment.

Yet another object of the invention is to allow the use of sugar beet, which is commonly used in the production of crystalline sugar, to be extended to areas other than this.

Yet another object of the invention is to make it easy to implement in existing sugar mills due to the reduced number of processing steps it offers and because it can be used on equipment already present in sugar mills. Description of the invention

The present invention relates to a process for the production and drying of sugar beet containing total sugar (sucrose, glucose and fructose), protein, fiber, vitamins and minerals, which is the processing of whole sugar beet, and which, due to fewer processing steps, provides maintaining total sugar (sucrose, glucose and fructose), protein, fiber, vitamins and minerals at a higher level.

Sugar beet is very difficult to store and use without processing due to its short harvest time, high water content (70-90%) and resulting short shelf life and volume requirements. Also, due to its high water content, it is not suitable for use in all areas of the food industry.

Therefore, the invention provides dried sugar beets and a process for producing dried sugar beets.

The developed method for the production of dried sugar beets, which is the subject of the invention, is very important because of the short harvest time and shelf life of sugar beets.

The invention, in particular, uses a process for drying sugar beet, which greatly benefits from the level of sugar content and the preservation of minerals necessary for the human body, such as calcium, magnesium, potassium, sodium.

Caramelized or non-caramelized sugar beet, dried in accordance with the invention, has a non-equivalent natural content of sucrose in the amount of 70-80 wt.%, glucose in the amount of 0.9-2 wt.%, fructose in the amount of 1.5-3 wt.% , fat in the amount of 0.05-1 wt.%, protein in the amount of 3-5 wt.%, soluble fiber in the amount of 0.5-2 wt.%, insoluble fiber in the amount of 10-14.5 wt.%, crude cellulose in the amount of 4-6 wt.%, as well as 100-200 mg of calcium, 150-250 mg of magnesium, 650-750 mg of potassium and 150-250 mg of sodium per 100 g.

In its basic form, the method for the production of dried sugar beet according to the invention includes the following technological steps: cleaning the sugar beet in its natural form from external dirt; boiling sugar beets washed in this way; exfoliation of the peel of cooked beets; crushing into pieces and drying sugar beets, cut to the desired size.

By the beet used for drying according to the method developed by the invention, in whole form, is meant the beet, peeled from certain parts of fruits or plants during harvest or at the stages of subsequent processing. Thus, the head of the sugar beet is cut off at harvest time and the leaves are trimmed. The beet body obtained in this way is considered to be a whole beet.

Because the sugar beet is killed soon after harvest, when the unnecessary amount of free water contained in the sugar beet is removed, resulting in low efficiency, and when the beet is processed in such a way as to retain the relative amount of water required for the properties of the product (85-97% dry matter , 15-3% water), a new product is obtained from sugar beets, containing amino acids, vitamins and salts from beets in an amount not lower than the natural level.

The production of the starting material according to the invention, which is called whole natural sugar, varies depending on the alternative application of the cooking processes, which are applied to the unrefined sugar beet or to the refined sugar beet.

A. The production method in which the cooking process is applied to the crude sugar beet includes the following steps.

1. Washing sugar beets.

2. Boiling washed sugar beets in water and/or steaming and/or microwave/oven cooking.

3. Cooling boiled sugar beets.

4. Cleaning chilled sugar beets.

5. Grinding the peeled sugar beet to the desired size.

6. Drying sugar beets, cut into pieces.

7. Grinding the dried sugar beet to the desired size.

B. The production method in which the cooking process is applied to the refined sugar beet includes the following steps.

1. Washing sugar beets.

2. Cleaning washed sugar beets.

3. Immersion of peeled sugar beet in solutions of organic acids and/or reducing agents.

4. Boiling sugar beets, peeled and immersed in solution, in water and/or steaming and/or microwave/oven cooking.

5. Cooling boiled sugar beets.

6. Grinding chilled sugar beets to the desired size.

7. Drying sugar beets, cut into pieces.

8. Grinding the dried sugar beet to the desired size.

Sugar beet washing: According to the sugar beet production and drying method of the present invention, the naturally obtained sugar beet is first cleaned of external dirt. Through this process, washing machines that wash whole sugar beets clean the residues on the skin and also separate foreign bodies such as dirt and earth that are present on the beet after harvest. The quality of the water used in the washing process is important, as it must be free of odorous components. In addition, the flow rate, quantity and duration of the water supply are kept at an optimum level to ensure a complete cleaning of the sugar beet.

Boiling sugar beets in water and/or steaming and/or cooking in a microwave/oven: during the boiling process of sugar beets, unwanted saponins and bitter and/or odorous substances are released from sugar beets, and polyphenol oxidases that cause browning are neutralized . There are alternative methods that can be used during cooking. Using these alternative methods, boil time for peeled or unpeeled whole beetroot in water is 2-4 hours. Steaming time for peeled or unpeeled whole beetroot is 2-6 hours. Total microwave cooking time for peeled or unpeeled whole beetroot is 45-130 min, depending on the applied power of the furnace. The total cooking time for peeled or unpeeled whole beets in the oven is 1-5 hours at 150-350°C.

In a production method where the cooking process is applied to refined sugar beets, they are dipped in 0.5-3% organic acids such as citric acid, malic acid and reducing agents for 10-20 minutes to prevent browning during cooking.

Sugar beet cooling: During the cooling phase, the beets that come out of the oven are cooled until they have cooled down to ambient temperature (20-25°C).

Sugar beet peeling: peeling can be done manually or mechanically.

Grinding sugar beets to desired sizes: The grinding process can be carried out to the desired size and shape. Thus, crushed beetroot pieces with increased surface area facilitate the drying process.

If the slicing process is performed prior to the boiling process, the washed beets are first peeled and crushed to the desired size and shape. These crushed beets are then immersed in organic acids such as 0.5-3% citric acid, malic acid and solutions containing reducing agents for 10-20 minutes to prevent browning during boiling. After that, the preferred alternative cooking method, drying process and grinding process are applied in turn, respectively.

Sugar Beet Drying: The drying process can be carried out in ovens, tunnel dryers, fluidized bed dryers, freeze drying equipment or blasting. Drying can be carried out at different temperatures depending on the desired aromatic components in the final product. Due to the high sugar content during heat treatment, caramelization reactions and Maillard reactions can occur.

If the appearance of caramelized flavors is desired in dry beets, drying is carried out at a temperature of 110-180°C. If caramelized flavor is undesirable in the beets, then drying is carried out at

- 4 041970 temperature 90-110°C. In this way, reactions that cause caramel flavor are prevented.

The moisture content of the beets can vary from 3 to 15% depending on the area used. The drying time varies depending on the desired humidity value.

During the drying process, most of the beet odors that are present in the natural structure of the sugar beet, such as the smell of earth and similar odors that appear during the cooking process, are also neutralized. On the one hand, unwanted foreign substances are removed, and on the other hand, foreign substances are formed, which give a good taste and aroma. The dried sugar beet thus obtains a pleasant aromatic taste that is attractive to consumers and thereby acquires commercially attractive properties.

Grinding Sugar Beet: The purpose of grinding is to bring the dried sugar beet to the right size. Upon request, dried sugar beet can be ground into powder, pieces, flakes. Although this is not a mandatory step in the process, it is performed depending on the area of \u200b\u200buse of the obtained beets.

In addition to lower energy intake as an alternative to refined sugar, the invention also promotes protein, fiber, vitamins and minerals as seen in the table below.

The invention, when used as an alternative to refined sugar, promotes the intake of protein, fiber, vitamins and minerals, as shown in the table below, while providing less energy.

dried sugar beet ingredients

Ingredients in Dried Sugar Beets Percentage of mass. Protein(%) 3-5 Fat (%) 0.05-1 Sucrose (%) 70-80 Glucose (%) 0.9-2 Fructose (%) 1.5-3 Soluble Diet Cellulose (%) 0.5-2 Insoluble Diet Cellulose (%) 10-15 Crude (Fiber) Cellulose (%) 4-6 Calcium (mg/100g) 100-200 Magnesium (mg/100g) 150-250 Potassium (mg/100g) 650-750 Sodium (mg/100g) 150-250

Using the method according to the invention, it is possible to reduce the water content ratio of sugar beet from 70-90% to 3-15% and convert it into a completely natural raw material, which has no analogues, rich in carbohydrates, proteins, crude cellulose, pectin, vitamins and minerals, and also obtain dried caramelized or non-caramelized sugar beet with a reduced water content of 3-15%, which, in percentage terms, includes sucrose in the amount of 70-80 wt.%, glucose in the amount of 0.9-2 wt.%, fructose in the amount of 1.5-3 wt.%, fat in the amount of 0.05-1 wt.%, protein in the amount of 3-5 wt.%, soluble fiber in the amount of 0.5-2 wt.%, insoluble fiber in the amount 10-14.5 wt.%, crude cellulose in the amount of 4-6 wt.%, as well as 100-200 mg of calcium, 150-250 mg of magnesium, 650-750 mg of potassium and 150-250 mg of sodium per 100 g.

Claims (7)

1. Method for the production of dried sugar beet, which is characterized in that it includes the following successive technological steps: washing sugar beets to remove residue and foreign bodies from the peel; boiling washed sugar beets in water for 2-4 hours, or steaming for 2-6 hours, or cooking in a microwave oven for 45-130 minutes, or cooking in an oven for 1-5 hours at a temperature of 150- 350°C; cooling cooked/boiled sugar beet to a temperature of 20-25°C; manual or mechanical peeling of the cooled sugar beets; grinding the peeled sugar beet to the right size to increase the surface area and allow for an easier drying process; - 5 041970 Drying crushed sugar beet in ovens, tunnel dryers, fluidized bed dryers, freeze drying equipment or blasting, while the water content in the sugar beet is adjusted to 3-15%. 2. Method for the production of dried sugar beet, which is characterized in that it includes the following successive technological steps: washing sugar beets to remove residue and foreign bodies from the peel; manual or mechanical peeling of washed sugar beets; immersion of peeled sugar beets in 0.5-3% organic acids and/or reducing agents for 10-20 minutes to prevent browning during cooking; boiling peeled and acid-dipped sugar beets in water for 2-4 hours, or steaming for 2-6 hours, or cooking in a microwave oven for 45-130 minutes, or cooking in an oven for 1-5 hours at 150-350°C; cooling the cooked/cooked sugar beet to a temperature of 20-25°C; Grinding cooled sugar beets to the right size to increase surface area and allow for an easier drying process drying crushed sugar beets in ovens, tunnel dryers, fluidized bed dryers, freeze drying equipment or blasting, while the water content of sugar beets is adjusted to 3-15%. 3. Process according to claim 2, which is characterized in that the organic acids used are citric and/or malic acid. 4. The method according to claim 1 or 2, which is characterized in that in the step of drying the cooked/cooked sugar beet to obtain a caramelized flavor, it is dried at 110-180°C. 5. The method according to claim 1 or 2, which is characterized in that at the stage of drying the cooked/cooked sugar beet to prevent reactions that cause caramelization, it is dried at 90-110°C. 6. The method according to claim 1 or 2, which is characterized in that it includes the step of grinding the dried sugar beet to the desired size. 7. Sugar beet with a water content of 3-15%, dried by the method according to any of the previous paragraphs, which is characterized in that it contains 70-80 wt.% sucrose, 0.9-2 wt.% glucose, 1.5-3 wt.% fructose, 0.05-1 wt.% fat, 3-5 wt.% protein, 0.5-2 wt.% soluble fiber, 10-14.5 wt.% insoluble fiber, 4-6 wt.% crude cellulose, as well as 100-200 mg of calcium, 150-250 mg of magnesium, 650-750 mg of potassium and 150-250 mg of sodium per 100 g. -6Eurasian Patent Organization, EAPO Russia, 109012, Moscow, Maly Cherkassky per., 2