EP0153448B1 - Sucre de canne complet maintenu naturel et son procédé de fabrication - Google Patents

Sucre de canne complet maintenu naturel et son procédé de fabrication Download PDF

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Publication number
EP0153448B1
EP0153448B1 EP84112249A EP84112249A EP0153448B1 EP 0153448 B1 EP0153448 B1 EP 0153448B1 EP 84112249 A EP84112249 A EP 84112249A EP 84112249 A EP84112249 A EP 84112249A EP 0153448 B1 EP0153448 B1 EP 0153448B1
Authority
EP
European Patent Office
Prior art keywords
juice
sugarcane
syrup
sugar
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP84112249A
Other languages
German (de)
English (en)
Other versions
EP0153448A3 (en
EP0153448A2 (fr
Inventor
Arnold Langen
Herta Benecke
Udo Breithaupt
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pfeifer and Langen GmbH and Co KG
Original Assignee
Pfeifer and Langen GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Pfeifer and Langen GmbH and Co KG filed Critical Pfeifer and Langen GmbH and Co KG
Priority to AT84112249T priority Critical patent/ATE43360T1/de
Publication of EP0153448A2 publication Critical patent/EP0153448A2/fr
Publication of EP0153448A3 publication Critical patent/EP0153448A3/de
Application granted granted Critical
Publication of EP0153448B1 publication Critical patent/EP0153448B1/fr
Expired legal-status Critical Current

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Classifications

    • 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 pure sucrose, isolated from sugar beet or sugar cane juice through numerous cleaning operations and freed of 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 harmful 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 partially freed of the adhering syrup, which consists of vegetable substances and numerous technical impurities, and is 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.
  • Long boiling at high temperatures up to 130 ° C leads to a structure-changing process with massive destruction of 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 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 it was accordingly proposed that To remove the stubborn impurities, put the pipe stems in a container with a soap solution, brush them off, rinse them with cold water, sterilize them in a high-proof chlorine solution or boiling water and only then process them into juice. Only tools and machines made of rustproof material should be used when cutting the stems and when extracting juice (DE-OS 2 215 196).
  • 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 by suddenly withdrawing the rest Water is converted into a dry, free-flowing product.
  • the sugar cane is preferably pressed only once and treated so gently that only 40 to 50% juice, based on the weight of the cane, 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. After careful thickening, the juice transferred into a dry, free-flowing product, d. H. 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. B. 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 briefly heating it, and then ensuring that the remaining water can evaporate by suitable relaxation. This short-term high-temperature heating, combined with allowing the vapors to escape, e.g. 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 of ripe sugar cane can be converted into a dry form in which the vitamins present in the 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 about the color and taste of freshly pressed sugar cane juice and contains the following components in 100 a dry substance:
  • the juice was passed over 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 via 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 heated in the area of the task and cooled in the further course was.
  • the dried foamy-porous mass was after-dried to a water content below 1% and sieved in a fluidized bed.
  • the resulting product was a free flowing powder that was similar in color and taste to freshly pressed sugar cane juice.

Claims (16)

1. Sucre de canne complet maintenu naturel, ruisselable, caractérisé en ce qu'il contient, dans 100 g de substance sèche, les constituants suivants:
Figure imgb0005
et en ce qu'il a à peu près la couleur et le goût du jus de canne à sucre fraîchement exprimé.
2. Procédé de fabrication, à partir de jus de canne à sucre, d'un sucre de canne complet maintenu naturel, ruisselable, suivant la revendication 1, caractérisé en ce qu'on exprime, à partir de canne à sucre mûre, débarassée de ses feuilles et nettoyée, à haute teneur en saccharose, jusqu'à 50% seulement du poids de la canne à sucre, on pasteurise le jus obtenu à une température supérieure au deuxième point de floculation et inférieure au troisième point de floculation des cires, des graisses, des protides et des pentosanes, on sépare le précipité floconneux, on concentre avec ménagement le jus purifié au-dessous de la température de pasteurisation et on transforme le sirop obtenu en un produit sec ruisselable, par élimination brusque de l'eau résiduelle.
3. Procédé suivant la revendication 2, caractérisé en ce que la canne à sucre est pressée une seule fois et est traitée à cette occasion avec un tel ménagement que l'on n'obtienne que 40 à 50% en poids de jus.
4. Procédé suivant la revendication 2 ou 3, caractérisé en ce que la teneur en saccharose du jus de canne à sucre exprimé se situe au-dessus de 20, notamment au-dessus de 22% en poids et, par rapport à la teneur totale en matière sèche, au-dessus de 90%.
5. Procédé suivant une ou plusieurs des revendications 2 à 4, caractérisé en ce que la pasteurisation est effectuée à des températures de 65 à 80 °C.
6. Procédé suivant l'une des revendications 2 à 5, caractérisé en ce que le jus de canne à sucre est porté aussi rapidement que possible à la température de pasteurisation, puis maintenu à cette température en particulier pendant une durée de 5 à 15 minutes en vue de la stabilisation du précipité floconneux.
7. Procédé suivant l'une des revendications 2 à 6, caractérisé en ce que le précipité floconneux, les fibres et d'autres impuretés insolubles sont éliminés au moyen de séparateurs.
8. Procédé suivant l'une des revendications 2 à 7, caractérisé en ce que le jus de canne à sucre est filtré après la floculation sur des couches limitant les germes.
9. Procédé suivant l'une des revendications 2 à 8, caractérisé en ce que le jus clair de canne à sucre est concentré sous vide à une température maximale du produit de 60°C.
10. Procédé suivant l'une des revendications 2 à 9, caractérisé en ce que le jus clair de canne à sucre est concentré à une teneur en substance sèche de 70 à 75%.
11. Procédé suivant les revendications 2 à 10, caractérisé en ce que le sirop concentré est chauffé pendant une courte durée à une température élevée de 142 à 155 °C.
12. Procédé suivant l'une des revendications 2 à 11, caractérisé en ce que le sirop concentré est porté à une teneur en substance sèche de 92 à 97% par le chauffage de courte durée à température élevée suivi d'un dégagement des vapeurs de jus.
13. Procédé suivant l'une des revendications 2 à 12, caractérisé en ce qu'on refroidit d'au moins 10°C le sirop concentré pour le faire cristalliser.
14. Procédé suivant l'une des revendications 2 à 13, caractérisé en ce qu'on transfère le sirop concentré de la chambre de séparation des vapeurs de jus en vue de sa cristallisation dans un cristalli- sateur approprié.
15. Procédé suivant la revendication 14, caractérisé en ce qu'on déverse ou pulvérise sous pression le sirop concentré sur un ruban d'acier chauffé puis on refroidit le produit cristallisé.
16. Procédé suivant l'une des revendications 2 à 10, caractérisé en ce que le sirop concentré est soumis à un séchage par pulvérisation.
EP84112249A 1984-02-29 1984-10-11 Sucre de canne complet maintenu naturel et son procédé de fabrication Expired EP0153448B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT84112249T ATE43360T1 (de) 1984-02-29 1984-10-11 Naturbelassener vollrohrzucker und verfahren zu seiner herstellung.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3407364 1984-02-29
DE19843407364 DE3407364A1 (de) 1984-02-29 1984-02-29 Naturbelassener vollrohrzucker und verfahren zu seiner herstellung

Publications (3)

Publication Number Publication Date
EP0153448A2 EP0153448A2 (fr) 1985-09-04
EP0153448A3 EP0153448A3 (en) 1987-11-04
EP0153448B1 true EP0153448B1 (fr) 1989-05-24

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
EP84112249A Expired EP0153448B1 (fr) 1984-02-29 1984-10-11 Sucre de canne complet maintenu naturel et son procédé de fabrication

Country Status (4)

Country Link
US (1) US4627880A (fr)
EP (1) EP0153448B1 (fr)
AT (1) ATE43360T1 (fr)
DE (2) DE3407364A1 (fr)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3842751A1 (de) * 1988-12-19 1990-07-05 Gea Wiegand Gmbh Zucker und verfahren zu seiner herstellung
AT401776B (de) * 1989-03-10 1996-11-25 Agrana Zucker Gmbh Mehrstufiges verfahren zur zuckergewinnung aus zuckerrüben
IT1273569B (it) * 1995-04-14 1997-07-08 Eridania Processo per la pruduzione di zucchero da sugo greggio di bietola
RU2114177C1 (ru) * 1997-06-02 1998-06-27 Товарищество с ограниченной ответственностью Центр содействия развитию новых технологий "Кантэк" Способ производства сахарного сиропа из сахаросодержащего сырья
DE19736080A1 (de) * 1997-08-20 1999-02-25 Heinz Dipl Ing Heyer Verfahren und Anlage zur Gewinnung von Saft aus Zuckerrüben
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 (fr) * 2001-04-10 2002-10-24 Honiron Corporation Procede et appareil destines a la separation fractionnelle de proteines a partir d'une substance vegetale
US6805895B1 (en) * 2002-03-25 2004-10-19 Council Of Scientific And Industrial Research Sugarcane juice spread and a process for preparing the same

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1826701A (en) * 1924-04-09 1931-10-13 Chem Electric Engineering Corp Spray-dried sugar
ES392975A1 (es) * 1971-07-06 1973-11-01 Grau Nuevo procedimiento para producir jugo de cana de azucar sin oxidacion.
DE2215196A1 (de) * 1972-03-24 1973-10-04 Triana Pedro Dr Grau Verfahren zur herstellung von zuckerrohrsaft ohne oxydierung
SU581140A1 (ru) * 1976-12-22 1977-11-25 Киевская Ордена Трудового Красного Знамени Кондитерская Фабрика Им. К.Маркса Сахаросодержащий продукт
US4362757A (en) * 1980-10-22 1982-12-07 Amstar Corporation Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances

Also Published As

Publication number Publication date
ATE43360T1 (de) 1989-06-15
DE3478311D1 (en) 1989-06-29
DE3407364A1 (de) 1985-08-29
US4627880A (en) 1986-12-09
EP0153448A3 (en) 1987-11-04
EP0153448A2 (fr) 1985-09-04

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