JP4690245B2 - Production method of solid brown sugar using sugar beet - Google Patents

Description

  The present invention relates to a method for producing solid brown sugar using sugar beet.

  There are various types of sugars, such as fine white sugar, granulated sugar, white disaccharide, tri-warm sugar, medium disaccharide, corn sugar, rock sugar, wasan bonbon and brown sugar. These ingredients are sugar beet or sugar cane. Sugar beet grows in cold regions like Hokkaido, and sugar cane grows in warm regions like Okinawa.

  Super white sugar is highly purified to give white crystals, but black sugar does not remove minerals contained in the raw material in the manufacturing stage. For this reason, brown sugar has recently been popular in the market as a sugar with excellent nutritional value.

  Brown sugar is famous from Okinawa. It is deep brown or black, solidified, and has a common social belief that it is good for your health. Currently, the raw material for brown sugar in circulation is sugar cane. Since lime is not used in the manufacturing stage, there is a special richness that contains molasses (mineral) that is removed with normal sugar.

On the other hand, sugar beet grown in Hokkaido is grown in the cold regions of America, Europe, and Russia, and has a long history. There was no idea of making sugar.
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  Sugar beet called sugar beet is a root vegetable that grows in the ground and contains many minerals contained in the soil. However, as an image of consumers and consumers, it is apt to be mistaken that sugar made from sugar beet has fewer minerals than brown sugar.

  This social perception is not easily overturned.

  Therefore, the object of the present invention is to provide the market with solid brown sugar made from sugar beet, which has the same color and shape as brown sugar made from sugar cane, and the high nutritional content of the sugar beet, seasoning As a result, it is possible to widely educate consumers about the excellent quality.

  In order to achieve the above object, the method for producing solid brown sugar using the sugar beet according to the present invention extracts the sugar by boiling the sliced sugar beet with high-temperature water, and removes the sugar component from the sugar component. After boiling in high-temperature water below the boiling point to obtain a concentrated solution of sugar, after adding calcium carbonate to this concentrated solution, the supernatant concentrate from which the calcium carbonate reaction precipitate has been removed is boiled in high-temperature water below the boiling point, Crude sugar is added when the concentrate has a viscosity enough to pull the yarn, and the solution after the addition of crude sugar is heated to the point where it burns, and the heating is stopped and stirred before the solution is burnt. At that point, the solution is transferred to a solidification container.

  The sugar contained in the solution extracted from sugar beet has a different component from the sugar contained in the sugar cane extract, and cannot be solidified as it is even if the water is evaporated by boiling. Brown sugar made from sugar cane can be solidified by simply evaporating the water, but this is one of the differences between sugar from sugar beet and sugar from sugar cane.

  Sugar cubes using sugar beet are produced by adding water to granular white sugar and pressurizing it. Mass production by pressurization increases the equipment cost. For this reason, this invention takes the method of cooling and solidifying a concentrate, without using the means of pressurization.

  In order to make sugar beet derived from sugar beet without applying pressure, the present invention adds crude sugar at a stage where the concentrated liquid has a viscosity that pulls the yarn.

  Crude sugar is a crystal in which molasses (waste molasses) is separated to some extent after pretreatment of sugarcane juice. A large crystal is called red shark, and a small crystal is called brown sugar. Crude sugar is derived from sugarcane and has the function of solidifying sugar crystals. By adding a small amount of this, brown sugar made from sugar beet can be made without requiring pressure treatment.

  According to the method for producing solid brown sugar using sugar beet according to the present invention, solid brown sugar derived from sugar beet can be provided to the market at low cost without requiring pressure treatment. Although sugarcane-derived crude sugar is used for solidification, the amount used may be a minimum amount for solidification. For this reason, it is a good seasoning that can be drawn easily without sacrificing the height of the nutritional component of the side dish and the taste of cooking ingredients such as vegetables, fish and meat.

  FIG. 1 shows one embodiment of a method for producing solid brown sugar using sugar beet. Hereinafter, manufacturing steps will be described.

  First, the side dish is washed (S1). Secondly, the side dish is cut into small pieces (S2). Specifically, for example, it is sliced and cut into small pieces.

  Thirdly, the cut pieces of sugar beet are put in warm water to extract sugar (S3). The temperature of the hot water is preferably 60 to 75 ° C. The ratio of sugar beet and hot water is a weight ratio, for example, 1: 2. The heating time in this stage is about 2 hours when the temperature of the warm water is maintained at 70 ° C. which is an average processing temperature.

  Fourth, the fiber component of sugar beet is removed, and the sugar extract obtained in S3 is boiled with high-temperature water below the boiling point (S4). The temperature of the high-temperature water at this stage is desirably about 85 ° C. Simmer until 2-3 times concentrated. The cooking time is about 2 to 3 hours. Avoid boiling water because boiling increases bitterness and astringency.

  The above process is a method generally performed in the sugar production process, both from sugar beet and sugarcane.

  Fifth, calcium carbonate (for example, lime) is added to remove miscellaneous components (S5). This process is not performed in the process of producing sugarcane-derived brown sugar. For this reason, it is widely understood that brown sugar made from sugarcane contains abundant minerals, but sugar beet contains the original large amount of mineral components, so it removes misty (molasses) at this stage. However, it is possible to leave an abundance of minerals comparable to brown sugar made from sugarcane.

  A small amount of calcium carbonate may be added. For example, it is about 0.5% of the liquid weight. Calcium carbonate is added in a state where the temperature of the concentrated solution is about 85 ° C., stirred for 2 to 3 minutes, stopped by heating, and allowed to stand, and waiting for miscellaneous components to settle.

  This fifth step (S5) is normally performed in the sugar production process using sugar beet as a raw material.

  Sixth, the supernatant concentrate of step S5 is further boiled with high-temperature water below the boiling point (S6). The temperature of the hot water is, for example, 85 ° C., and the boiling time is 2-3 hours. Through this process, the concentrate turns brown. However, even if boiled as it is, the resulting crystals have the property that the components cannot be solidified unless pressurized.

  Seventh, crude sugar is added at a stage where the concentrated liquid has a viscosity enough to pull the yarn (S7). By adding some crude sugar at this stage, solidification is possible without applying pressure while leaving the sugar component derived from sugar beet.

  The ratio of the crude sugar to be added is, for example, 20 to 35% by weight with respect to the concentrated solution. Crude sugar is a component derived from sugar cane, so adding it in large amounts will eliminate the delicate and cozy taste of sugar beet that is characteristic of sugar beet, strengthening the rich flavor derived from sugar cane, and narrowing its use as a seasoning. Therefore, it is desirable that the added crude sugar does not exceed 35% at the maximum. When adding the crude sugar, some water may be added. This is to make it easy to mix crude sugar into a concentrated sugar solution derived from a high-concentrated sugar beet.

  Eighth, the temperature is raised to the point where the concentrated liquid to which the crude sugar has been added burns (S8). The temperature at this time is, for example, about 110 to 140 ° C. By heating to a high temperature exceeding 100 ° C. in the final stage, the color of the concentrated liquid deepens and the concentrated liquid changes to a deep brown color similar to brown sugar.

  The heating at this stage is mainly to bring out the color depth in the concentrate. In order to keep the component change to a minimum, it is desirable to adjust the heating amount so as to quickly raise the temperature of the concentrate rather than taking a long time. The odor peculiar to sugar beet disappears by raising the temperature of the concentrate to a high temperature exceeding 100 ° C.

  Ninth, when the concentrated solution reaches a temperature before burning, the heating is stopped and the concentrated solution is stirred (S9).

  The temperature at which the heating is stopped is approximately 110 to 140 ° C., but the timing for judging whether or not it is burnt is based on conditions such as the amount of the concentrate, the concentration, the material of the pan, the thickness, the ambient temperature, the thermal power, etc. It changes slightly depending on. If the timing to stop heating is too early, the color will be shallow, and if the timing to stop heating is too late, the taste will change due to scorching, but on average, when the temperature of the concentrate reaches 120 to 130 ° C If the heating is stopped and the mixture is stirred, it is possible to guarantee the taste and color that can be provided to the market as a product.

  Tenthly, when the concentrated liquid that has been heated and stirred has become sticky, the concentrated liquid is transferred to a solidified container and allowed to stand or cool (S10).

  Thereby, the concentrate is solidified with a decrease in temperature, and becomes a solidified product (S11) having the shape of the container. There is no need to add or pressurize additives. It may be cooled at room temperature or forcedly cooled.

  According to such a production method, solid brown sugar derived from sugar beet can be produced without applying pressure. It looks the same as brown sugar made from sugarcane, but it has abundant nutrients of root vegetables grown in the ground, and it uses calcium carbonate to remove miscellaneous taste, so it uses vegetables, fish, and meat. Even if it is used as a seasoning, it can bring out the taste of the ingredients. It may be used for Japanese confectionery and Western confectionery. Brown sugar made from sugarcane does not remove the miscellaneous taste from the juice, leaving abundant minerals, but on the other hand, the flavor of molasses is too strong to be suitable for general cooking, There is a disadvantage that the use of Western confectionery is also limited.

It is a block diagram which shows the manufacturing method of the brown sugar using the side dish which concerns on embodiment.

Claims (1)

Boil the sliced sugar beet with hot water to extract sugar,
This sugar extract is boiled in high-temperature water below the boiling point after removing the fiber component of sugar beet, to obtain a concentrated solution of sugar,
After adding calcium carbonate to this concentrate,
The supernatant concentrate from which the calcium carbonate reaction precipitate has been removed is boiled in high-temperature water below the boiling point,
Add crude sugar at the stage where the concentrate has a viscosity that pulls the yarn,
Heat until the solution after the addition of crude sugar is scorched,
Stop heating and stir before the solution is scorched,
A method for producing solid brown sugar using sugar beet, wherein the solution is transferred to a solidifying container when the viscosity is reached.

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