EP0153448A2 - Naturally maintained integral cane sugar and process to prepare it - Google Patents

Naturally maintained integral cane sugar and process to prepare it Download PDF

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Publication number
EP0153448A2
EP0153448A2 EP84112249A EP84112249A EP0153448A2 EP 0153448 A2 EP0153448 A2 EP 0153448A2 EP 84112249 A EP84112249 A EP 84112249A EP 84112249 A EP84112249 A EP 84112249A EP 0153448 A2 EP0153448 A2 EP 0153448A2
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EP
European Patent Office
Prior art keywords
juice
sugar
sugar cane
thickened
flocculation
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EP84112249A
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German (de)
French (fr)
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EP0153448B1 (en
EP0153448A3 (en
Inventor
Arnold Langen
Herta Benecke
Udo Breithaupt
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Pfeifer and Langen GmbH and Co KG
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Pfeifer and Langen GmbH and Co KG
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Priority to AT84112249T priority Critical patent/ATE43360T1/en
Publication of EP0153448A2 publication Critical patent/EP0153448A2/en
Publication of EP0153448A3 publication Critical patent/EP0153448A3/en
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B30/00—Crystallisation; Crystallising apparatus; Separating crystals from mother liquors ; Evaporating or boiling sugar juice
    • C13B30/02—Crystallisation; Crystallising apparatus
    • C13B30/022—Continuous processes, apparatus therefor
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C13B10/02—Expressing juice from sugar cane or similar material, e.g. sorghum saccharatum
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B20/00—Purification of sugar juices
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B40/00—Drying sugar
    • C13B40/002—Drying sugar or syrup in bulk
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
    • C13B50/002—Addition of chemicals or other foodstuffs

Definitions

  • the invention relates to a method for producing a natural whole cane sugar from sugar cane juice and the new product obtained thereby.
  • the normal, commercially available white sugar is known to be made from sugar beet or. Pure sucrose isolated through numerous cleaning operations and freed from all plant-related substances.
  • the organic and inorganic accompanying substances of the plant juice can be found in the molasses, which is used as animal feed or for the production of fermentation products such as alcohol and citric acid.
  • White sugar has been attacked for years as an empty calorie and energy source and because of supposedly health-damaging effects.
  • the view of many nutritional physiologists today is increasingly tending to focus on the natural requirements of human nutrition and to recommend the use of non-isolated foods that are left in their natural state and contain essential substances in addition to the energetically usable nutrients .
  • the raw cane sugar on the market is an intermediate or semi-finished product of cane sugar manufacturing.
  • the sugar crystals are only partly from the adhering syrup, which comes from plant-related substances and numerous technical impurities, freed and therefore colored brown.
  • the raw sugars are only missing the last cleaning stage, the refining or refining. Nevertheless, due to the accompanying substances in comparison to white sugar, despite numerous impurities and an often poor microbial state, they are less denatured and therefore wrongly regarded as "natural".
  • primitive sugars which are made from sugar cane juice by boiling in open pots for several hours, sometimes for days, until the sugar mass solidifies when it cools down.
  • primitive sugars usually still contain sand and cellulose residues and prove to be quite rich in bacteria.
  • the long boiling down at high temperatures up to 130 ° C leads to a structure-changing process with massive destruction of the sucrose and the formation of up to about 17% invert sugar.
  • Primitive sugar produced without bleach is dark brown, sometimes with an astringent, strong caramel taste, which considerably limits the range of application.
  • the fresh sugar cane juice of a light color and very pleasant taste turns dark a few minutes after it has been obtained and it was assumed that this is not only due to the oxidation by air, but mainly due to the contact with ferrous metals and accordingly proposed the cane stalks Place the removal of the adhering impurities in a container with soap solution, brush, rinse with cold water, sterilize in a high-proof chlorine solution or boiling water and only then process it into juice. Only tools and machines made of rust-free material should be used when cutting the stems and extracting juice (DE-OS 22 15 196).
  • the process according to the invention for the production of a natural whole cane sugar from sugar cane juice consists in squeezing the cane juice out of ripe, defoliated, clean sugar cane with a high sucrose content only up to 50% of the weight of the cane, the juice obtained at a temperature above the second flocculation point of the waxes, fats , Protein substances and pentosans pasteurized, the flocculation is separated off, the cleaned juice is gently thickened below the pasteurization temperature and the syrup obtained is converted into a dry, free-flowing product by suddenly removing the remaining water.
  • the sugar cane is pressed only once and treated so gently that only 40 to 50% juice, based on the raw weight, is obtained.
  • the juice obtained by the gentle pressing is then preferably pasteurized above the second but below the third flocculation point of the waxes, fats, proteins and pentosans contained in the sugar cane juice.
  • the sugar cane juice is brought to the pasteurization temperature as quickly as possible and then held at this temperature for about 5 to 15 minutes to stabilize the flocculation.
  • the flocculation is then separated off with fibers and other insoluble accompanying substances using separators. An additional cleaning of the pasteurized partially flocculated juice with filters or germ-reducing filter layers can follow.
  • the third large flocculation point is not recorded in the pasteurization according to the invention, so that a substantial proportion of protein substances remains in the product. It has surprisingly been found that the heating of the juice to a temperature between the second and third flocculation point is optimal, not only with regard to the requirement that the whole cane sugar to be obtained remains as "natural" as possible and has a good microbiological quality, but also in With regard to a maximum, a taste with just acceptable technological processability with modern systems.
  • the juice transferred into a dry, free-flowing product i.e. the natural whole cane sugar according to the invention contains flocculating waxes, proteins and pentosans even at higher temperatures, which becomes apparent to the consumer when he uses the sugar in hot, clear solutions, e.g. used in tea.
  • the cleaned, clear sugar cane juice is gently thickened, which is preferably done in a vacuum at a maximum product temperature of 60 ° C, in practice usually only 56 ° C.
  • the clear sugar cane juice is thickened to a dry matter content (TS) of 70 to 75%.
  • the syrup In order to finally convert the syrup thus obtained into a dry, free-flowing product, it is necessary to suddenly remove the remaining water from it. This is preferably done by heating the thickened syrup to 142-155 ° C in less than 60 seconds by brief heating, and then ensuring that the remaining water can evaporate by suitable relaxation. This short-term high-temperature heating, combined with a release of the. Vapors, for example in a separation room at atmospheric pressure, the syrup is brought to 92 to 97% dry matter. The mixture is then cooled to at least 10 ° C. for crystallization. For this purpose, the syrup, thickened to 92 to 97% dry matter, can be run freely from the vapor separation space onto or into a suitable unit in which the exothermic crystallization starts spontaneously.
  • Such a suitable crystallizer can be a steel belt which is heated in the transfer area and then cooled, or an open screw conveyor. It is also possible to spray the thickened, crystallizable syrup for finer distribution after suitable conveying onto the heated steel strip or into an open crystallizer.
  • the dried product can be subjected to further drying to a moisture content of less than 1%, in particular in the same way as agglomeration in a fluidized bed.
  • the juice was passed through a clarifier and a downstream layer filter and then thickened in vacuo at a maximum product temperature of 56 ° C. to 70% dry matter.
  • the thickened syrup was brought to 142 ° C within 45 seconds on a spiral tube evaporator and concentrated to 95% dry matter content by steam separation and then metered at a pressure of 2 to 3 bar onto a steel belt, which heats in the area of the task and further Course was cooled.
  • the dried foamy porous mass was after-dried in a fluidized bed to a water content below 1% and sieved.
  • the resulting product was a free flowing powder that was similar in color and taste to freshly pressed sugar cane juice.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Peptides Or Proteins (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)

Abstract

Zur Herstellung eines naturbelassenen Vollrohrzuckers, der etwa die Farbe und den Geschmack von frisch gepreßtem Zuckerrohrsaft hat und noch wertvolle Aminosäuren und Vitamine enthält, wird aus reifem, entblättertem, sauberem Zuckerrohr mit hohem Saccharosegehalt der Zuckerrohrsaft nur bis zu 50 % des Rohrgewichts abgepreßt, der erhaltene Saft bei einer Temperatur über dem zweiten Flockpunkt der Wachse, Fette, Eiweißstoffe und Pentosane pasteurisiert, die Flockung abgetrennt, der gereinigte Saft unter der Pasteurisierungstemperatur schonend eingedickt und der erhaltene Sirup durch plötzlichen Entzug des restlichen Wassers in eine trockenes, rieselfähiges Produkt überführt.For the production of natural whole cane sugar, which has the color and taste of freshly pressed sugar cane juice and still contains valuable amino acids and vitamins, the cane juice is squeezed from ripe, defoliated, clean sugar cane juice with a high sucrose content to only 50% of the weight of the cane obtained Juice pasteurized at a temperature above the second flocculation point of the waxes, fats, protein substances and pentosans, the flocculation is separated off, the cleaned juice is gently thickened below the pasteurization temperature and the syrup obtained is converted into a dry, free-flowing product by suddenly removing the remaining water.

Description

Die Erfindung betrifft ein Verfahren zur Herstellung eines naturbelassenen Vollrohrzuckers aus Zuckerrohrsaft und das dadurch gewonnene neue Produkt.The invention relates to a method for producing a natural whole cane sugar from sugar cane juice and the new product obtained thereby.

Der normale, handelsübliche Weißzucker ist bekanntlich eine aus Zuckerrüben-bzw. Zuckerrohrsaft über zahlreiche Reinigungsoperationen isolierte, von allen pflanzlichen Begleitstoffen befreite, reine Saccharose. Die organischen und anorganischen Begleitstoffe des Pflanzensaftes finden sich in der Melasse, die als Viehfutter bzw. zur Erzeugung von Fermentationsprodukten wie Alkohol und Zitronensäure verwendet wird.The normal, commercially available white sugar is known to be made from sugar beet or. Pure sucrose isolated through numerous cleaning operations and freed from all plant-related substances. The organic and inorganic accompanying substances of the plant juice can be found in the molasses, which is used as animal feed or for the production of fermentation products such as alcohol and citric acid.

Der Weißzucker wird seit Jahren als leerer Kalorien-und Energieträger und wegen angeblich gesundheitsgefährdender Wirkungen angegriffen. Die Anschauung vieler Ernährungsphysiologen tendiert heute immer stärker dahin, die natürlichen Erfordernisse menschlicher Ernährung in den Mittelpunkt zu stellen und den Verbrauchern die Verwendung von nichtisolierten, in ihrem natürlichen Zustand belassenen Nahrungsmitteln zu empfehlen, die neben den energetisch nutzbaren Nährstoffen als Begleitsubstanzen auch noch essentielle Substanzen enthalten.White sugar has been attacked for years as an empty calorie and energy source and because of supposedly health-damaging effects. The view of many nutritional physiologists today is increasingly tending to focus on the natural requirements of human nutrition and to recommend the use of non-isolated foods that are left in their natural state and contain essential substances in addition to the energetically usable nutrients .

Der im Handel befindliche Rohrrohzucker ist ein Zwischenprodukt bzw. Halbfertigungserzeugnis der Rohrzuckerfabrikation. Die Zuckerkristalle sind nur zum Teil vom anhaftenden Sirup, der aus pflanzlichen Begleitstoffen und zahlreichen technisch bedingten Verunreinigungen besteht, befreit und daher braun gefärbt. Den Rohzuckern fehlt lediglich die letzte Reinigungsstufe, die Affination bzw. Raffination. Dennoch werden sie aufgrund der Begleitstoffe im Vergleich zu Weißzucker trotz zahlreicher Verunreinigungen und eines oft schlechten mikrobiellen Zustandes als weniger denaturiert und damit fälschlich als "natürlich" angesehen.The raw cane sugar on the market is an intermediate or semi-finished product of cane sugar manufacturing. The sugar crystals are only partly from the adhering syrup, which comes from plant-related substances and numerous technical impurities, freed and therefore colored brown. The raw sugars are only missing the last cleaning stage, the refining or refining. Nevertheless, due to the accompanying substances in comparison to white sugar, despite numerous impurities and an often poor microbial state, they are less denatured and therefore wrongly regarded as "natural".

In den Anbaugebieten des Zuckerrohrs gibt es darüber hinaus die sog. Primitivzucker, die aus Zuckerrohrsaft durch mehrstündiges, manchmal tagelanges Einkochen in offenen Töpfen bis zum Erstarren der Zuckermasse beim Abkühlen hergestellt werden. Diese Primitivzucker enthalten üblicherweise noch Sand- und Cellulosereste und erweisen sich als recht bakterienreich. Das lange Einkochen-bei hohen Temperaturen bis zu 130°C führt zu einem strukturverändernden Prozeß mit massiver Zerstörung der Saccachose und der Bildung von bis zu etwa 17 % Invertzucker. Ohne Bleichmittel hergestellte Primitivzucker sind dunkelbraun, teils mit adstringierend strengen Karamelgeschmack, der den Anwendungsbereich erheblich einschränkt. Man ist aber auch schon dazu übergegangen, durch den Zusatz von Flockungshilfsmitteln, insbesondere Pflanzensäften, wie z.B. Kokosmilch, einen Teil der Eiweißstoffe abzutrennen und den Sirup durch Zusatz von schwefeldioxidhaltigen Bleichmitteln zu bleichen, um hellere Primitivzucker zu erzeugen, die einen weniger starken Eigengeschmack besitzen.In the growing areas of sugar cane there are also so-called primitive sugars, which are made from sugar cane juice by boiling in open pots for several hours, sometimes for days, until the sugar mass solidifies when it cools down. These primitive sugars usually still contain sand and cellulose residues and prove to be quite rich in bacteria. The long boiling down at high temperatures up to 130 ° C leads to a structure-changing process with massive destruction of the sucrose and the formation of up to about 17% invert sugar. Primitive sugar produced without bleach is dark brown, sometimes with an astringent, strong caramel taste, which considerably limits the range of application. However, there has also been a move to add flocculants, especially plant juices, such as Coconut milk, to separate a part of the protein substances and to bleach the syrup by adding bleaching agents containing sulfur dioxide in order to produce lighter primitive sugar which has a less strong own taste.

Der frische Zuckerrohrsaft von heller Farbe und sehr angenehmem Geschmack verfärbt sich schon wenige Minuten nach seiner Gewinnung dunkel und es wurde angenommen, daß das nicht nur auf die Oxydation durch Luft, sondern hauptsächlich auf die Berührung mit Eisenmetallen zurückzuführen ist und dementsprechend vorgeschlagen, die Rohrstengel zur Entfernung der anhaftenden Verunreinigungen in einen Behälter mit Seifenlösung zu legen, abzubürsten, mit kaltem Wasser zu spülen, in einer hochprozentigen Chlorlösung oder kochendem Wasser zu sterilisieren und erst dann zu Saft zu verarbeiten. Beim Zerschneiden der Stengel sowie bei der Saftgewinnung sollten nur Werkzeuge und Maschinen aus rostfreiem Material verwendet werden (DE-OS 22 15 196).The fresh sugar cane juice of a light color and very pleasant taste turns dark a few minutes after it has been obtained and it was assumed that this is not only due to the oxidation by air, but mainly due to the contact with ferrous metals and accordingly proposed the cane stalks Place the removal of the adhering impurities in a container with soap solution, brush, rinse with cold water, sterilize in a high-proof chlorine solution or boiling water and only then process it into juice. Only tools and machines made of rust-free material should be used when cutting the stems and extracting juice (DE-OS 22 15 196).

Es ist ferner vorgeschlagen, die Oxydation des in üblicherweise mit Eisen- oder Stahlmühlen hergestellten Zuckerrohrsaftes durch Zusatz ausreichender Mengen Ascorbinsäure unmittelbar nach der Gewinnung zu verhindern. In beiden Fällen kann der erhaltene Zuckerrohrsaft durch Eindampfen kristallisiert oder einer Gefriertrocknung unterworfen werden (DE-OS 22 32 949).It is also proposed to prevent the oxidation of the sugar cane juice that is usually produced with iron or steel mills by adding sufficient amounts of ascorbic acid immediately after extraction. In both cases, the sugar cane juice obtained can be crystallized by evaporation or freeze-dried (DE-OS 22 32 949).

Für die Herstellung von normalem weißem Rohrzucker ist es ferner bekannt, den Rohrzuckersaft nach Entfernung der darin suspendierten Anteile durch Zentrifugieren, zum Sieden zu erhitzen und dann erneut zu zentrifugieren, wodurch stickstoffhaltige Nichtzuckerverbindungen, Metalloxide und Kieselsäure entfernt werden (Pieter Honig: Principles of Sugar Techndlogy, S. 494 ff).For the production of normal white cane sugar, it is also known to centrifuge, to boil and then to centrifuge the cane sugar juice after removing the portions suspended therein, thereby removing nitrogenous non-sugar compounds, metal oxides and silica (Pieter Honig: Principles of Sugar Technology) , P. 494 ff).

Die Aufgabe bestand nun darin, einen tatsächlichen naturbelassenen Zucker zu entwickeln, der den heutigen Marktbedürfnissen entspricht, d.h. er sollte trocken, rieselfähig und damit allgemein verwendbar sein. Es war naheliegend, vom frischen Zuckerrohrsaft auszugehen, der bereits im Altertum neben dem Honig als wohlschmeckendes Süßungsmittel Verwendung fand. Der Pflanzensaft selbst ist allerdings schwer als zeitgemäßes Süßungsmittel anzubieten: Durch die Transportkosten wäre er viel zu teuer, durch die unvermeidliche Konservierung gerade nicht mehr naturbelassenen und darüber hinaus würde er eine zu starke Umstellung der Verzehrgewohnheiten erfordern. Es galt deshalb, den Pflanzensaft so schonend wie möglich unter weitestgehender Beibehaltung seiner Originalzusammensetzung, d.h. der in der Pflanze normalerweise vorkommenden Begleitstoffe in eine Pulver- oder Granulatform zu überführen.The task now was to develop an actual natural sugar that meets today's market needs, i.e. it should be dry, free-flowing and therefore generally usable. It was obvious to start with fresh sugar cane juice, which was used as a tasty sweetener in addition to honey in ancient times. However, the plant juice itself is difficult to offer as a contemporary sweetener: it would be far too expensive due to the transport costs, the unavoidable preservation would mean that it would no longer be natural, and it would also require too much change in eating habits. It was therefore important to protect the plant sap as gently as possible while maintaining its original composition, i.e. to convert the accompanying substances normally found in the plant into a powder or granule form.

Das erfindungsgemäße Verfahren zur Herstellung eines naturbelassenen Vollrohrzuckers aus Zuckerrohrsaft besteht darin, daß man aus reifem, entblättertem, sauberem Zuckerrohr mit hohem Saccharosegehalt den Zuckerrohrsaft nur bis zu 50 % des Rohrgewichts abpreßt, den erhaltenen Saft bei einer Temperatur über dem zweiten Flockpunkt der Wachse, Fette, Eiweißstoffe und Pentosane pasteurisiert, die Flockung abtrennt, den gereinigten Saft unter der Pasteurisierungstemperatur schonend eindickt und den erhaltenen Sirup durch plötzlichen Entzug des restlichen.Wassers in ein trockenes, rieselfähiges Produkt überführt.The process according to the invention for the production of a natural whole cane sugar from sugar cane juice consists in squeezing the cane juice out of ripe, defoliated, clean sugar cane with a high sucrose content only up to 50% of the weight of the cane, the juice obtained at a temperature above the second flocculation point of the waxes, fats , Protein substances and pentosans pasteurized, the flocculation is separated off, the cleaned juice is gently thickened below the pasteurization temperature and the syrup obtained is converted into a dry, free-flowing product by suddenly removing the remaining water.

Vorzugsweise wird das Zuckerrohr lediglich einmal gepreßt und hierbei so schonend behandelt, daß nur 40 bis 50 % Saft, bezogen auf das rohe Gewicht anfallen. Dadurch ist es möglich, daß der abgepreßte Zuckerrohrsaft über 20, insbesondere über 22 Gew.% Saccharose enthält, und der Saccharose-Gehalt, bezogen auf den Gesamttrockenstoffgehalt, im Saft über 90 % liegt.Preferably, the sugar cane is pressed only once and treated so gently that only 40 to 50% juice, based on the raw weight, is obtained. This makes it possible for the squeezed sugar cane juice to contain more than 20, in particular more than 22% by weight of sucrose, and the sucrose content in the juice, based on the total dry matter content, to be over 90%.

üblicherweise wird das Zuckerrohr zu 80 bis 83 % abgepreßt und der Saccharosegehalt beträgt häufig nur etwa 12 %. Wegen der erfindungsgemäßen schonenden, d.h. partiellen Abpressung des Zuckerrohrs empfiehlt es sich, das noch beträchtliche Zuckermengen enthaltene Rohr im Rahmen einer normalen Zuckerfabrikation weiter zu verarbeiten.Usually 80 to 83% of the sugar cane is pressed and the sucrose content is often only about 12%. Because of the gentle, i.e. partial pressing of the sugar cane, it is advisable to process the cane, which still contains considerable amounts of sugar, as part of normal sugar production.

Der durch die schonende Abpressung erhaltene Saft wird dann vorzugsweise über dem zweiten aber unter dem dritten Flockpunkt der im Zuckerrohrsaft enthaltenden Wachse, Fette, Eiweißstoffe und Pentosane pasteurisiert. Das entspricht einer Temperatur von 65-bis 80°C, vorzugsweise 75 bis 78°C. Der Zuckerrohrsaft wird möglichst schnell auf die Pasteurisierungstemperatur gebracht und dann zur Stabilisierung der Flockung etwa 5 bis 15 Minuten bei dieser Temperatur gehalten. Anschließend wird die Flockung zusammen mit Fasern und anderen unlöslichen Begleitstoffen mit Separatoren abgetrennt. Eine zusätzliche Reinigung des pasteurisierten teilgeflockten Saftes mit Filtern oder keimreduzierenden Filterschichten kann sich anschließen.The juice obtained by the gentle pressing is then preferably pasteurized above the second but below the third flocculation point of the waxes, fats, proteins and pentosans contained in the sugar cane juice. This corresponds to a temperature of 65 to 80 ° C, preferably 75 to 78 ° C. The sugar cane juice is brought to the pasteurization temperature as quickly as possible and then held at this temperature for about 5 to 15 minutes to stabilize the flocculation. The flocculation is then separated off with fibers and other insoluble accompanying substances using separators. An additional cleaning of the pasteurized partially flocculated juice with filters or germ-reducing filter layers can follow.

Aufgrund der unterschiedlichen chemischen Natur der natürlichen Begleitstoffe des Zuckerrohrsaftes kann man drei Flockpunkte feststellen. Den ersten bei 48 bis 55°C, den zweiten bei 58 bis 65°C und den dritten ab 85°C bis zum Sieden des Saftes. Indem erfindungsgemäß die Pasteurisierung über dem zweiten aber unter dem dritten Flockpunkt vorgenommen wird, werden nur die ernährungsphysiologisch unbedeutenden Wachse zusammen mit einigen Eiweißstoffen durch die Flockung abgetrennt. Ohne die vorherige Abtrennung dieser besonders hitzeempfindlichen Wachse und Eiweißstoffe würde der rohe Saft nach der Trocknung nur zu einem wenig ansehnlichen Produkt ohne guten Geschmack führen.Due to the different chemical nature of the natural accompanying substances in sugar cane juice, three flock points can be identified. The first at 48 to 55 ° C, the second at 58 to 65 ° C and the third from 85 ° C until the juice boils. Because the pasteurization according to the invention is carried out above the second but below the third flocculation point, only the nutritionally insignificant waxes together with some proteins are separated by the flocculation. Without the prior separation of these particularly heat-sensitive waxes and protein substances, the raw juice would only result in a less attractive product without good taste after drying.

Nicht erfaßt wird bei der erfindungsgemäßen Pasteurisierung der dritte große Flockpunkt, so daß ein wesentlicher Anteil an Eiweißstoffen im Produkt verbleibt. Es hat sich überraschend gezeigt, daß die Erhitzung des Saftes auf eine Temperatur zwischen dem zweiten und dritten Flockpunkt optimal ist und zwar nicht nur hinsichtlich der Forderung, daß der zu gewinnende Vollrohrzucker möglichst "naturbelassen" bleibt und eine gute mikrobiologische Qualität hat, sondern auch im Hinblick auf ein Maximum ein Geschmack bei gerade noch akzeptabler technologischer Verarbeitbarkeit mit modernen Anlagen. Der nach schonender Eindickung in ein trockenes rieselfähiges Produkt überführte, gereinigte Saft, d.h. der naturbelassene Vollrohrzucker gemäß der Erfindung, enthält noch bei höheren Temperaturen flockende Wachse, Proteine und Pentosane, was für den Verbraucher erkennbar wird, wenn er den Zucker in heißen, klaren Lösungen, z.B. in Tee verwendet.The third large flocculation point is not recorded in the pasteurization according to the invention, so that a substantial proportion of protein substances remains in the product. It has surprisingly been found that the heating of the juice to a temperature between the second and third flocculation point is optimal, not only with regard to the requirement that the whole cane sugar to be obtained remains as "natural" as possible and has a good microbiological quality, but also in With regard to a maximum, a taste with just acceptable technological processability with modern systems. After careful thickening, the juice transferred into a dry, free-flowing product, i.e. the natural whole cane sugar according to the invention contains flocculating waxes, proteins and pentosans even at higher temperatures, which becomes apparent to the consumer when he uses the sugar in hot, clear solutions, e.g. used in tea.

Nach der beschriebenen Pasteurisierung und der Abtrennung der Flockung wird der gereinigte, klare Zuckerrohrsaft schonend eingedickt, was vorzugsweise im Vakuum bei einer maximalen Produkttemperatur von 60°C, in der Praxis meist nur 56°C geschieht. Dadurch wird der klare Zuckerrohrsaft auf einen Trockensubstanzgehalt (TS) von 70 bis 75 % eingedickt.After the described pasteurization and the separation of the flocculation, the cleaned, clear sugar cane juice is gently thickened, which is preferably done in a vacuum at a maximum product temperature of 60 ° C, in practice usually only 56 ° C. As a result, the clear sugar cane juice is thickened to a dry matter content (TS) of 70 to 75%.

Um den so erhaltenen Sirup schließlich in ein trockenes, rieselfähiges Produkt zu überführen, ist es erforderlich, ihm das restliche Wasser plötzlich zu entziehen. Das geschieht vorzugsweise dadurch, daß der eingedickte Sirup durch eine kurzzeitige Erhitzung in weniger als 60 Sekunden auf 142 bis 155°C gebracht wird und daß man dann durch geeignete Entspannung dafür sorgt, daß das restliche Wasser verdampfen kann. Durch diese Kurzzeithocherhitzung, verbunden mit einem Entweichenlassen der. Brüden, z.B. in einem Trennraum bei Atmosphärendruck, wird der Sirup auf 92 bis 97 % Trockensubstanz gebracht. Anschließend wird zur Kristallisation um mindestens 10°C abgekühlt. Hierfür kann man den auf 92 bis 97 % Trockensubstanz eingedickten Sirup aus dem Brüdentrennraum frei auf bzw. in ein geeignetes Aggregat laufenlassen, in dem spontan die exotherme Kristallisation einsetzt. Ein derartiger geeigneter Kristallisator kann ein im übergabebereich erhitztes und anschließend gekühltes Stahlband oder ein offener Schneckenförderer sein. Es ist auch möglich, den derart eingedickten kristallisationsfähigen Sirup zwecks feinerer Verteilung nach geeigneter Förderung auf das erhitzte Stahlband oder in einen offenen Kristallisator zu versprühen.In order to finally convert the syrup thus obtained into a dry, free-flowing product, it is necessary to suddenly remove the remaining water from it. This is preferably done by heating the thickened syrup to 142-155 ° C in less than 60 seconds by brief heating, and then ensuring that the remaining water can evaporate by suitable relaxation. This short-term high-temperature heating, combined with a release of the. Vapors, for example in a separation room at atmospheric pressure, the syrup is brought to 92 to 97% dry matter. The mixture is then cooled to at least 10 ° C. for crystallization. For this purpose, the syrup, thickened to 92 to 97% dry matter, can be run freely from the vapor separation space onto or into a suitable unit in which the exothermic crystallization starts spontaneously. Such a suitable crystallizer can be a steel belt which is heated in the transfer area and then cooled, or an open screw conveyor. It is also possible to spray the thickened, crystallizable syrup for finer distribution after suitable conveying onto the heated steel strip or into an open crystallizer.

Andere Möglichkeiten, den eingedickten Sirup in ein trockenes rieselfähiges Produkt zu überführen, sind die Vakuum-Walzentrocknung oder die Vakuum-Bandtrocknung.Other options for converting the thickened syrup into a dry, free-flowing product are vacuum drum drying or vacuum belt drying.

Erforderlichenfalls kann das getrocknete Produkt noch einer Nachtrocknung auf einen Feuchtigkeitsgehalt unter 1 %, insbesondere gleich verbunden mit einer Agglomeration in einem Fließbett unterworfen werden.If necessary, the dried product can be subjected to further drying to a moisture content of less than 1%, in particular in the same way as agglomeration in a fluidized bed.

Mit dem erfindungsgemäßen Verfahren gelingt es, den Saft von reifem Zuckerrohr ohne strukturverändernde Erhitzungsprozesse und die dabei üblicherweise auftretenden Farb- und Karamelisierungsreaktionen sowie ohne nennenwerte Inversion der Saccharose in eine trockene Form zu überführen, in der die im Zuckerrohrsaft vorkommenden Vitamine, insbesonde die B-Vitamine und die wünschenswerten Eiweißstoffe noch enthalten und nachweisbar sind. Der erfindungsgemäß hergestellte naturbelassene Vollrohrzucker hat etwa die Farbe und den Geschmack von frischgepreßtem Zuckerrohrsaft und enthält in 100 g Trockensubstanz folgende Bestandteile:

  • 89 bis 93 g Saccharose
  • 1 bis 5 g Invertzucker
  • 1 bis 4 g Mineralstoffe und Spurenelemente
  • 1 bis 2 g Eiweißstoffe
  • 200 bis 800 mg freie Aminosäuren
  • 1 bis 5 mg B-Vitamine
With the method according to the invention, the juice of ripe sugar cane can be converted into a dry form in which the vitamins occurring in sugar cane juice, in particular the B vitamins, without the structure-changing heating processes and the color and caramelization reactions which usually occur, and without significant inversion of the sucrose and the desirable proteins are still present and are detectable. The natural whole cane sugar produced according to the invention has the color and taste of freshly pressed sugar cane juice and contains the following components in 100 g dry substance:
  • 89 to 93 g sucrose
  • 1 to 5 g of invert sugar
  • 1 to 4 g minerals and trace elements
  • 1 to 2 g protein
  • 200 to 800 mg of free amino acids
  • 1 to 5 mg of B vitamins

Beispielexample

Aus entblättertem, sauberem Zuckerrohr wurden auf einer Mühle 40 % des Rohrgewichtes als Saft abgepreßt. Der erhaltene Saft mit einem Zuckergehalt von 20 % und einem pH-Wert von 5,3 wurde zur Pasteurisierung über einen Wärmeaustauscher auf 78°C erhitzt.From defoliated, clean sugar cane, 40% of the weight of the cane was pressed as juice on a mill. The juice obtained, with a sugar content of 20% and a pH of 5.3, was heated to 78 ° C. for pasteurization using a heat exchanger.

Nach 10 Minuten Stanzeit ohne weitere Wärmezufuhr und Ausbildung einer stabilen Flockung wurde der Saft über einen Klär-Separator und ein nachgeschaltetes Schichtenfilter geleitet und anschließend im Vakuum bei einer maximalen Produkttemperatur von 56°C auf 70 % Trockensubstanz eingedickt.After 10 minutes of stagnation without further heat addition and formation of stable flocculation, the juice was passed through a clarifier and a downstream layer filter and then thickened in vacuo at a maximum product temperature of 56 ° C. to 70% dry matter.

Der eingedickte Sirup wurde über einen Spiralrohrverdampfer innerhalb von 45 Sekunden auf 142°C gebracht und durch Dampfabscheidung auf 95 % Trocken- stoffgehalt konzentriert und anschließend mit einem Druck von 2 bis 3 bar auf ein Stahlband dosiert, das im Bereich der Aufgabe beheizt und im weiteren Verlauf gekühlt war.The thickened syrup was brought to 142 ° C within 45 seconds on a spiral tube evaporator and concentrated to 95% dry matter content by steam separation and then metered at a pressure of 2 to 3 bar onto a steel belt, which heats in the area of the task and further Course was cooled.

Die getrocknete schaumig-poröse Masse wurde nach Ver- .mahlung im Wirbelbett auf einen Wassergehalt unter 1 % nachgetrocknet und gesiebt. Das resultierende Produkt war ein freifließendes Pulver, das hinsichtlich Farbe und Geschmack frischgepreßtem Zuckerrohrsaft gleicht.The dried foamy porous mass was after-dried in a fluidized bed to a water content below 1% and sieved. The resulting product was a free flowing powder that was similar in color and taste to freshly pressed sugar cane juice.

Analyse: 91,2 % Saccharose, 2,5 % Invertzucker, 2,5 % Asche (Mineralstoffe, Spurenelemente), 1,1 % Eiweißstoffe 340 mg freie Aminosäure und 2,6 mg B-Vitamine pH-Wert 5,3Analysis: 91.2% sucrose, 2.5% invert sugar, 2.5% ash (minerals, trace elements), 1.1% protein 340 mg free amino acid and 2.6 mg B vitamins pH 5.3

Claims (17)

1. Naturbelassener Vollrohrzucker, dadurch gekennzeichnet, daß er in 100 g Trockensubstanz folgende Bestandteile enthält: 89 bis 93 g Saccharose 1 bis 5 g Invertzucker 1 bis 4 g Mineralstoffe und Spurenelemente 1 bis 2 g Eiweißstoffe 200 bis 800 mg freie Aminosäuren 1 bis 5 mg B-Vitamine
und daß er etwa die Farbe und den Geschmack von frisch gepreßtem Zuckerrohrsaft hat.1. Natural whole cane sugar, characterized in that it contains the following components in 100 g dry substance: 89 to 93 g sucrose 1 to 5 g of invert sugar 1 to 4 g minerals and trace elements 1 to 2 g protein 200 to 800 mg of free amino acids 1 to 5 mg of B vitamins
and that it has the color and taste of freshly pressed sugar cane juice. 2. Verfahren zur Herstellung eines naturbelassenen Vollrohrzuckers aus Zuckerrohrsaft, dadurch gekennzeichnet, daß man aus reifem, entblättertem, sauberem Zuckerrohr mit hohem Saccharosegehalt den Zuckerrohrsaft nur bis zu 50 % des Rohrgewichts abpreßt, den erhaltenen Saft bei einer Temperatur über dem zweiten Flockpunkt der Wachse, Fette, Eiweißstoffe und Pentosane pasteurisiert, die Flockung abtrennt, den gereinigten Saft unter der Pasteurisierungstemperatur schonend eindickt und den erhaltenen Sirup durch plötzlichen Entzug des restlichen Wassers in ein trockenes, rieselfähiges Produkt überführt.2. A process for the production of natural whole cane sugar from sugar cane juice, characterized in that the sugar cane juice is squeezed from ripe, defoliated, clean sugar cane with a high sucrose content only up to 50% of the weight of the cane, the juice obtained at a temperature above the second flocculation point of the waxes, Fats, proteins and pentosans pasteurized, the flocculation is separated off, the cleaned juice is gently thickened below the pasteurization temperature and the syrup obtained is converted into a dry, free-flowing product by suddenly removing the remaining water. 3. Verfahren nach Anspruch 2, dadurch gekennzeichnet, daß das Zuckerrohr lediglich einmal gepreßt und hierbei so schonend behandelt wird, daß nur 40 bis 50 Gew.% Saft anfallen.3. The method according to claim 2, characterized in that the sugar cane is pressed only once and is treated so gently that only 40 to 50% by weight of juice are obtained. 4. Verfahren nach Anspruch 2 oder 3, dadurch gekennzeichnet, daß der Saccharosegehalt des abgepreßten Zuckerrohrsaftes über 20, insbesondere über 22 Gew.%, und bezogen auf den Gesamttrockenstoffgehalt über 90 % liegt.4. The method according to claim 2 or 3, characterized in that the sucrose content of the squeezed sugar cane juice is over 20, in particular over 22 wt.%, And based on the total dry matter content is over 90%. 5. Verfahren nach einem oder mehreren der Ansprüche 2 bis 4, dadurch gekennzeichnet, daß die Pasteurisierung bei einer Temperatur unter dem dritten Flockpunkt der im Zuckerrohrsaft enthaltenden Wachse, Fette, Eiweißstoffe und Pentosane vorgenommen wird.5. The method according to one or more of claims 2 to 4, characterized in that the pasteurization is carried out at a temperature below the third flocculation point of the waxes, fats, proteins and pentosans contained in sugar cane juice. 6. Verfahren nach einem oder mehreren der Ansprüche 2 bis 5, dadurch gekennzeichnet, daß die Pasteurisierung bei Temperaturen von 65 - 80°C vorgenommen wird.6. The method according to one or more of claims 2 to 5, characterized in that the pasteurization is carried out at temperatures of 65 - 80 ° C. 7. Verfahren nach einem der Ansprüche 2 bis 6, dadurch gekennzeichnet, daß der Zuckerrohrsaft möglichst schnell auf die Pasteurisierüngstemperatur gebracht wird und dann zur Stabilisierung der Flockung, insbesondere für die Dauer von 5 bis 15 Minuten bei -'dieser Temperatur gehalten wird.7. The method according to any one of claims 2 to 6, characterized in that the sugar cane juice is brought to the pasteurization temperature as quickly as possible and then is kept at -'d this temperature to stabilize the flocculation, in particular for a period of 5 to 15 minutes. 8. Verfahren nach einem der Ansprüche 2 bis 7, dadurch gekennzeichnet, daß die Flockung, Fasern und andere unlösliche Begleitstoffe mit Separatoren abgetrennt werden.8. The method according to any one of claims 2 to 7, characterized in that the flocculation, fibers and other insoluble accompanying substances are separated with separators. 9. Verfahren nach einem der Ansprüche 2 bis 8, dadurch gekennzeichnet, daß der Zuckerrohrsaft nach der Flockung über keimreduzierende Filterschichten geleitet wird.9. The method according to any one of claims 2 to 8, characterized in that the sugar cane juice is passed after the flocculation over germ-reducing filter layers. 10. Verfahren nach einem der Ansprüche 1 bis 9, dadurch gekennzeichnet, daß der klare Zuckerrohrsaft im Vakuum bei einer maximalen Produkttemperatur von 60°C eingedickt wird.10. The method according to any one of claims 1 to 9, characterized in that the clear sugar cane juice is thickened in vacuo at a maximum product temperature of 60 ° C. 11. Verfahren nach einem der Ansprüche 1 bis 10, dadurch gekennzeichnet, daß der klare Zuckerrohrsaft auf 70 bis 75 % Trockensubstanz eingedickt wird.11. The method according to any one of claims 1 to 10, characterized in that the clear sugar cane juice is thickened to 70 to 75% dry matter. 12. Verfahren nach Anspruch 1 bis 11, dadurch gekennzeichnet, daß der eingedickte Sirup durch eine Kurzzeithocherhitzung auf 142 bis 155°C erhitzt wird.12. The method according to claim 1 to 11, characterized in that the thickened syrup is heated to 142 to 155 ° C by a short-term high-temperature heating. 13. Verfahren nach einem der Ansprüche 1 bis 12, dadurch gekennzeichnet, daß der eingedickte Sirup durch die Kurzzeithocherhitzung und anschließendes Entweichenlassen der Brüden auf 92 bis 97 % Trockensubstanz gebracht wird.13. The method according to any one of claims 1 to 12, characterized in that the thickened syrup is brought to 92 to 97% dry matter by the short-term high-temperature heating and then allowing the vapors to escape. 14. Verfahren nach einem der Ansprüche 1 bis 13, dadurch gekennzeichnet, daß der eingedickte Sirup zur ' Kristallisation um mindestens 10°C abgekühlt wird.14. The method according to any one of claims 1 to 13, characterized in that the thickened syrup for 'crystallization is cooled by at least 10 ° C. 15. Verfahren nach einem der Ansprüche 1 bis 14, dadurch gekennzeichnet, daß man den eingedickten Sirup aus dem Brüdentrennraum zur Kristallisation in einen geeigneten Kristallisator überführt.15. The method according to any one of claims 1 to 14, characterized in that the thickened syrup is transferred from the vapor separation space for crystallization into a suitable crystallizer. 16. Verfahren nach Anspruch 15, dadurch gekennzeichnet, daß man den eingedickten Sirup auf ein erhitztes Stahlband ablaufen läßt oder unter Druck aufsprüht und das kristallisierte Produkt anschließend kühlt.16. The method according to claim 15, characterized in that the thickened syrup is allowed to run off on a heated steel strip or sprayed on under pressure and the crystallized product is then cooled. 17. Verfahren nach einem der Ansprüche 1 bis 11, dadurch gekennzeichnet, daß der eingedickte Sirup einer Sprühtrocknung unterworfen wird.17. The method according to any one of claims 1 to 11, characterized in that the thickened syrup is subjected to spray drying.
EP84112249A 1984-02-29 1984-10-11 Naturally maintained integral cane sugar and process to prepare it Expired EP0153448B1 (en)

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DE19843407364 DE3407364A1 (en) 1984-02-29 1984-02-29 NATURAL WHOLE CANE SUGAR AND METHOD FOR THE PRODUCTION THEREOF

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DE3842751A1 (en) * 1988-12-19 1990-07-05 Gea Wiegand Gmbh Sugar and process for the production thereof
WO1990010719A2 (en) * 1989-03-10 1990-09-20 Sugana Zucker-Gesellschaft M.B.H. Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained
EP0737753A2 (en) * 1995-04-14 1996-10-16 ERIDANIA S.p.A. Process for the production of sugar from raw juice of sugar beet
EP0994194A2 (en) * 1997-06-02 2000-04-19 Centre for the Advance ment of new Technologies " Cantec" Method for producing sugar syrup from sugar-containing raw materials
EP0899344A3 (en) * 1997-08-20 2002-10-02 Heinz Heyer Process and apparatus for producing juice from sugar cane

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AU5628898A (en) * 1998-02-24 1999-09-09 Jucana Investments Cc A method of producing a stabilised sugar cane juice product
US6037456A (en) * 1998-03-10 2000-03-14 Biosource Technologies, Inc. Process for isolating and purifying viruses, soluble proteins and peptides from plant sources
US6479636B1 (en) * 2000-04-11 2002-11-12 Honiron Corporation (A Louisiana Corporation) Sugarcane fractioning system
WO2002083715A1 (en) * 2001-04-10 2002-10-24 Honiron Corporation Method and apparatus for fractional separation of proteins from plant material
US6805895B1 (en) * 2002-03-25 2004-10-19 Council Of Scientific And Industrial Research Sugarcane juice spread and a process for preparing the same

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DE3842751A1 (en) * 1988-12-19 1990-07-05 Gea Wiegand Gmbh Sugar and process for the production thereof
WO1990010719A2 (en) * 1989-03-10 1990-09-20 Sugana Zucker-Gesellschaft M.B.H. Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained
WO1990010719A3 (en) * 1989-03-10 1990-11-01 Sugana Zucker Gmbh Mulitistage process for extracting sugar from sugar beet and special raw sugar obtained
EP0737753A2 (en) * 1995-04-14 1996-10-16 ERIDANIA S.p.A. Process for the production of sugar from raw juice of sugar beet
EP0737753A3 (en) * 1995-04-14 1996-11-13 ERIDANIA S.p.A. Process for the production of sugar from raw juice of sugar beet
EP0994194A2 (en) * 1997-06-02 2000-04-19 Centre for the Advance ment of new Technologies " Cantec" Method for producing sugar syrup from sugar-containing raw materials
EP0994194A4 (en) * 1997-06-02 2000-05-31 For The Advance Ment Of New Te Method for producing sugar syrup from sugar-containing raw materials
EP0899344A3 (en) * 1997-08-20 2002-10-02 Heinz Heyer Process and apparatus for producing juice from sugar cane

Also Published As

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EP0153448B1 (en) 1989-05-24
ATE43360T1 (en) 1989-06-15
US4627880A (en) 1986-12-09
EP0153448A3 (en) 1987-11-04
DE3478311D1 (en) 1989-06-29
DE3407364A1 (en) 1985-08-29

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