JP2015527356A - How to make sugar products from fruits - Google Patents

Abstract

A method for producing a sugar product from fruit comprising: a) providing a fruit juice comprising glucose and fructose; b) desalting and decolorizing the fruit juice to obtain a purified and desalted fruit juice; C) concentrating the clarified and desalted fruit juice to obtain a concentrated clarified and desalted fruit juice; and d) by chromatography to obtain at least a glucose rich fraction and at least a fructose rich fraction. Separating the concentrated clarified and desalted fruit juice, and after step d), e) filtering the glucose-rich and fructose-rich fractions with a carbon filter, step d) And e) are carried out at a temperature of 50-70 ° C.

Description

  The present invention relates to a method for producing a liquid or solid sugar product, and in particular to a method for producing glucose and fructose from fruit.

  It is known to produce sugars such as glucose and fructose from fruits, especially grapefruit juice.

  Juices obtained, for example, by compressing fruits usually remove non-sugar components first, followed by chromatography to separate sugar, which is mainly glucose, from fructose. Products that are liquid or later crystallized are usually used in the food industry or consumed as sweeteners.

  EP 1734108 and EP 2425723 describe methods for producing sugar products from grapefruit. It is chromatographed of concentrated rectified mast solution to obtain glucose and fructose solutions and then crystallized.

  Prior to the chromatography step, the juice obtained by crushing the grape is clarified and desalted and then concentrated to the correct concentration for chromatography. However, the methods described in EP 1734108 and EP 2425723 do not include a process of decolorizing the color of the sugar solution and have the disadvantage that the content of hydroxymethylfurfural (HMF) which prevents crystallization cannot be controlled. . Also, the chromatographic process cannot give a completely satisfactory separation and more specifically cannot give a correct and uniform extraction of glucose and fructose. Therefore, in order to eliminate the above drawbacks, a method of separating sugar, especially glucose and fructose from fruit juice, in particular, controlling the level of hydroxymethylfurfural to extract sugar correctly and uniformly from juice, while at the same There is a need for a method that consumes less energy while maintaining performance.

  The object of the present invention is to control the level of hydroxymethylfurfural, correct the uniform extraction of sugar from the juice, and at the same time maintain the integrity of the sugar while consuming less energy than the conventional method. It is to provide a product for producing a product and a sugar product which is more pure than existing methods.

  In accordance with the present invention, a method as set forth in claim 1 is provided.

  Non-limiting embodiments of the present invention will be described with reference to the drawings, taking a grape as an example.

FIG. 1 shows a chromatography system for separating glucose and fructose solutions according to the present invention.

  In the present invention, the term “juice” refers to grape juice, and particularly refers to juice obtained by crushing grape.

  After filtration to remove retained solids, the juice is clarified, for example, by adding gelatin, bentonite and carbon and desalted on, for example, ionic resins. Alternatively, purification and desalting may be carried out as described in EP 2425723.

  This treatment stage produces a purified and desalted juice with a percentage of sugar, in particular glucose and fructose, of more than 98%, for example 98.5%, as dry substance.

  The clarified and desalted fruit juice is then concentrated to reduce the amount of moisture without changing the composition of its solid portion. The resulting concentrated juice, also known as the concentrated rectified mast, is a colorless solution consisting of 98% or more fructose and glucose as dry matter, with the remainder consisting of alcohol, flavonoids and other polyphenols.

  The concentrated rectifying mast is then heated to a temperature of 50 to 70 ° C., in particular 57 to 65 ° C. Advantageously, at these temperatures, the concentrated rectified mast has a viscosity (<10 mPa * s) and provides homogeneity during chromatography.

  At these temperatures, glucose and fructose in juice are effective without the need for high pressure eluents, especially without changing the stability of the sugar and / or without degrading the chromatographic resin. Can be separated.

  Despite the operation above the ambient temperature in the known process, the improved sugar separation can significantly reduce the total energy consumption of the process according to the invention as a whole.

  The concentrated rectified mast is then subjected to chromatographic separation, in particular on ion exchange resins, more specifically on cationic resins, preferably on styrene divinylbenzene resins which are sulfonic group derivatives. The resin used has the properties described in EP 2425723.

  Chromatographic separation is performed in a simulated liquid bed system shown in FIG.

  The system of FIG. 1 consists of four columns, a, b, c and d, each having a pump (P, Pab, Pbc, Pcd) for pumping circulating fluid, ie, eluent, through the column.

  The four columns are filled with a cationic resin, preferably a styrene-divinylbenzene resin derived by sulfonic acid groups.

  The outlet of the column a is coupled to the inlet of the column b by a line Cab to which the pump Pab is attached. The outlet of the column b is coupled to the inlet of the column c by a line Cbc to which the pump Pbc is attached. The outlet of the column c is connected to the inlet of the column d by a line Ccd to which the pump Pcd is attached. The outlet of column d is connected to the inlet of pump P by line C2. The outlet of the pump P is connected to the inlet of the column by line C1. Columns a to d, lines C1, C2, Cab, Cbc, Ccd and pumps p, Pab, Pbc, Pcd form a separate circuit FC through which circulating or eluent, eg deionized water, is shown in FIG. Circulate in the direction of the arrow.

  Eluent supply lines Da to Dd and concentrated rectification mast supply lines Fa to Fdb into separate circuits FC are coupled to separate circuits FC proximate to the respective inlets of columns ad.

  Glucose extraction lines Ea to Ed for extracting a glucose-rich fraction from a separate circuit FC and fructose extraction lines Ra to Rd for extracting a fructose-rich fraction from a separate circuit FC are respectively in columns a to d. Is coupled to a separate circuit FC near the outlet.

  The eluent supply lines Da to Dd branch from an eluent supply pipe D connected to the eluent pump PD at one end. The concentrated fructose mast supply lines Fa to Fd are branched at one end from a concentrated rectification mast supply pipe F coupled to the concentrated rectification pump PF.

  The open / close valves VDa to VDd are installed along the respective eluent supply lines Da to Dd, and the open / close valves VFa to VFd are installed along the respective concentrated rectification mast supply lines Fa to Fd.

  The open / close valves VEa to VEd are installed along the respective glucose extraction lines Ea to Ed, and the open / close valves VRa to VRd are installed along the respective glucose extraction lines Ra to Rd.

  The glucose extraction lines Ea to Ed are connected to a glucose extraction pipe E.

  The fructose extraction lines Ra to Rd are connected to the fructose extraction pipe R.

  The system of FIG. 1 operates as follows.

  After starting the system by filling the eluent, ie deionized water, preferably deionized water or any flow of water with low calcium content, acting as a circulating liquid, one of the eluent supply lines Da-Dd, glucose extraction One of the lines Ea to Ed, one of the concentrated rectified mast supply lines Fa to Fd, and one of the fructose extraction lines Ra to Rd are connected in the following order. That is, the eluent supply line, the glucose extraction line, and the concentrated rectification mast supply line are arranged along the direction of the circulating fluid in the separate circuit FC through the open / close valves VDa to VDd, VEa to VEd, VFa to VFd, and VRa to VRd. Combined with the order of the fructose extraction line.

  For example, the eluent supply line Da, the glucose extraction line Ea, the concentrated rectification mast supply line Fc and the fructose extraction line Rc are separated by opening the valves VDa, VEa, VFc, VRc and closing all other valves. Is coupled to the circuit FC.

  As a result, an eluent zone IV is generated in the column a between the eluent supply line Da and the glucose extraction line Ea. Concentration zone III occurs in column b between glucose extraction line Ea and concentrated rectified mast feed line Fc. Purification zone II occurs in column c between the concentrated rectified mast feed line Fc and the fructose extraction line Rc. Further, an absorption zone I is generated in the column d between the fructose extraction line Rc and the eluent supply line Da.

  In the column containing the eluent zone, the resin-retained glucose is eluted by the eluent from line Da and transferred to the circulating fluid in a separate circuit FC. At the inlet of column a, the circulating fluid contains almost no glucose. As the circulating fluid flows through column a, this concentration increases and at the outlet of column a, the circulating fluid contains a large amount of glucose (glucose rich fraction), part of which is separated from the separate circuit by the glucose extraction line Ea. Extracted and collected in a glucose tank, the remainder being fed into column b.

  In the column b including the concentration zone III, the glucose in the circulating liquid from the column a is held by the resin as the circulating liquid flows through the column b. The fructose in the column b held by the resin to a lower level than glucose is transferred into the circulating liquid, the glucose concentration in the circulating liquid flowing through the column b is decreased, and the fructose concentration is increased. The circulating fluid from column b is then fed into column c along with a portion of the concentrated rectified mast from line Fc.

  In the column c including the purification zone II, glucose in the concentrated rectification mast from the line Fc and in the circulating liquid are retained by the resin, and fructose previously retained by the resin in the column c is transferred to the circulating liquid. At the inlet of column c, the circulating fluid contains little glucose, while the fructose concentration increases as the circulating fluid flows through column c. A part of the circulating liquid containing a large amount of fructose (fructose-rich fraction) from the column c is extracted by the fructose extraction line Rc and collected in the fructose rank, and a part thereof is supplied into the column d.

  In the column d including the absorption zone I, a large amount of fructose in the circulating liquid from the column c is retained by the resin, and at the outlet of the column d, the circulating liquid does not actually contain glucose and fructose, along the lines C1 and C2. Returned to the column.

  After a given time interval (6.5 minutes), valves VDa, VEa, VFc, VRc are closed and valves VDb, VEb, VFd, VRd are opened. The opening and closing of the valves are as follows: eluent zone IV transfer from column a to column b, concentration zone III transfer from column b to column c, purification zone II transfer from column c to column d, and column d To transfer absorption zone I from column a to column a.

  In the column b, the glucose retained by the resin is eluted by the eluent from the line Db, and the circulating fluid (glucose rich fraction) from the column b is partially extracted by the glucose extraction line Eb and collected in the glucose tank. And the remainder is supplied to column c along line Cbc.

  In the column c, glucose in the circulating liquid from the column b is held by the resin, and the fructose held in a smaller amount by the resin is transferred to the circulating liquid. The glucose concentration in the circulating fluid decreases, while the fructose concentration increases as the circulating fluid flows through the column c.

  The circulating liquid from the column c is supplied to the column d together with the concentrated rectified mast from the concentrated rectified mast supply line Fd. In column d, glucose in the concentrated rectification mast and in the circulating fluid is retained by the resin, and fructose is transferred into the circulating fluid. At the outlet of the column d, a part of the circulating liquid (fructose-rich fraction) is extracted by the fructose extraction line Rd and collected in the fructose tank, and the rest is supplied into the column a.

  In column a, glucose and fructose in the circulating liquid are retained by the resin. The circulating liquid from the column a does not contain glucose and fructose and is returned to the column b.

  After a given time interval (6.5 minutes), valves VDb, VEb, VFd, VRd are closed and valves VDc, VEc, VFa, VRa are opened. The opening and closing of the valve includes the transfer of eluent zone IV from column b to column c, the transfer of concentration zone III from column c to column d, the transfer of purification zone II from column d to column a, and the column a To transfer absorption zone I from column b to column b.

  The chromatographic separation process is performed at a temperature of 50 to 70 ° C., more specifically 57 to 65 ° C., for example, 60 ° C.

  At these temperatures, glucose and fructose in juice can be effectively separated without the need for high-pressure eluents, and in particular without changing the stability of the sugar and / or without degrading the chromatographic resin It is.

  On the other hand, these temperatures greatly increase the amount of hydroxymethylfurfural (HMF) resulting from the thermal decomposition of sugar.

  In the production method according to the present invention, the concentrated rectified mast and sugar are maintained in the system for several days. Before crystallization, the sugar molecules are maintained in the processing solution in the system at a temperature of 70-28 ° C. for 5-10 days. A small but certain amount of HMF is inevitably produced.

  Excessive amount of hydroxymethylfurfural invalidates the crystallization step and greatly reduces the crystallization efficiency. In fact, hydroxymethylfurfural is known as a fructose crystal inhibitor.

Excessive amount of hydroxymethylfurfural has the following effects on fructose crystallization.
Crystallization efficiency of 20 ppm HMF in fructose syrup 60% Crystallization efficiency of 50 ppm HMF in fructose syrup 55% Crystallization efficiency 200 ppm HMF in fructose syrup Crystallization efficiency of 45%

  Thus, the chromatographic separation step is followed by a filtration step using a carbon filter (eg, activated carbon-3 micron filtered BECODISC filter ™). In addition to reducing the color of the chromatographic eluent, it retains HMF in it and achieves high crystallization efficiency.

  Preferably the temperature is kept constant in both the chromatography and filtration steps.

  The filtered fructose and glucose rich fraction is then used to produce fructose about 88 ° Brix and glucose about 75 ° Brix, which are necessary to produce liquid sugar products for consumption or crystallization, eg, in a steam concentrator. Concentrated. After chromatography and filtration, the glucose rich fraction is over 86% pure and the fructose rich fraction is over 96% pure.

  Chromatographic separation, filtration and concentration are preferably carried out at a constant temperature of 50-70 ° C., more specifically 57-65 ° C., for example 60 ° C.

  The resulting liquid sugar product may then be crystallized by cooling from a temperature of 50-70 ° C. to a temperature of 25-30 ° C., preferably with injecting fructose or glucose crystals. These crystallization temperatures are in contrast to the 12-13 ° C. temperatures used in known methods, which are advantageous in improving sugar crystallization efficiency and greatly reducing energy consumption.

  The final crystal product obtained is 99% or more pure.

  All prior art described above is incorporated herein by reference.

EP 1734108 European Patent No. 2425723

According to one non-limiting embodiment, the term “juice” refers to grape juice, and in particular refers to juice obtained by crushing grapes.

The clarified and desalted fruit juice is then concentrated to reduce the amount of moisture without changing the composition of its solid portion. For example, the resulting concentrated juice, which is a concentrated rectified mast , contains as a dry substance 98% or more fructose and glucose, the rest being a colorless solution consisting of alcohol, flavonoids and other polyphenols.

Claims (8)

A method for producing a sugar product from fruit,
a) providing a fruit juice comprising glucose and fructose;
b) desalting and decolorizing said fruit juice to obtain a purified and desalted fruit juice;
c) concentrating the purified and desalted fruit juice to obtain a concentrated purified and desalted fruit juice;
d) separating the concentrated clarified and desalted fruit juice by chromatography to obtain at least a glucose rich fraction and at least a fructose rich fraction;
e) filtering the glucose-rich fraction and the fructose-rich fraction with a carbon filter;
With
The method characterized in that steps d) and e) are carried out at a temperature of 50 ° C to 70 ° C.   The method of claim 1, wherein the temperature is from 57 ° C. to 65 ° C.   The method according to claim 1 or 2, characterized in that the temperature is kept constant in steps d) and e).   The method according to any one of claims 1 to 3, further comprising, after step e), f) crystallizing the glucose rich fraction and the fructose rich fraction.   The method of claim 4, wherein step f) is performed under a temperature gradient of 70 ° C to 25 ° C.   The method according to claim 1, wherein step d) is performed on an ion exchange resin.   The method according to claim 6, wherein the ion exchange resin is a cationic resin.   8. The method of claim 7, wherein the cationic resin is a styrene divinylbenzene resin derived from sulfonic acid groups.

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