JP6480671B2 - Bubble-containing brown sugar and method for producing the same - Google Patents
Bubble-containing brown sugar and method for producing the same Download PDFInfo
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- JP6480671B2 JP6480671B2 JP2014100650A JP2014100650A JP6480671B2 JP 6480671 B2 JP6480671 B2 JP 6480671B2 JP 2014100650 A JP2014100650 A JP 2014100650A JP 2014100650 A JP2014100650 A JP 2014100650A JP 6480671 B2 JP6480671 B2 JP 6480671B2
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- 238000004519 manufacturing process Methods 0.000 title claims description 17
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- 238000003756 stirring Methods 0.000 claims description 30
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- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 22
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Description
本発明は、多数の気泡を有し、食感が軽く、口溶けの良い気泡含有黒糖およびその製造方法に関する。 The present invention relates to a bubble-containing brown sugar having a large number of bubbles, having a light texture and being well melted in the mouth, and a method for producing the same.
黒糖はサトウキビの汁を煮詰めた農産加工製品である。サトウキビは沖縄・南西諸島の基幹作物であり、サトウキビを原料とする製糖産業は県の重要産業の一つである。砂糖価格の低迷や営農従事者の高齢化等の問題により、サトウキビ生産量は減少しており、製糖産業自体も縮小傾向にある。黒糖の新しい用途開発は、黒糖の需要を増やしてサトウキビを柱とする基幹産業強化や地域経済安定化へと繋がる重要な課題である。 Brown sugar is an agro-processed product boiled with sugarcane juice. Sugarcane is a key crop in Okinawa and the Nansei Islands, and the sugar industry that uses sugarcane as a raw material is one of the important industries in the prefecture. Sugarcane production is decreasing due to sluggish sugar prices and aging farmers, and the sugar industry itself is also shrinking. Development of new uses for brown sugar is an important issue that increases demand for brown sugar and leads to strengthening key industries centered on sugarcane and stabilizing the local economy.
これまで黒糖関連の商品については多くの製品が市場に流通しているが、純黒糖については、サトウキビ以外の原料を使うと黒糖の表示ができないことから、かち割り黒糖やブロック黒糖など主に大きさや量、パッケージによる商品の差別化が行われている。純黒糖以外には、黒糖を副原料に用いたパンやクッキー等の加工食品や、黒糖にフルーツエキスや粉末等の副原料を混合して「香り」や「味」に特徴を付与した加工黒糖の開発が中心であった。 Many brown sugar-related products have been distributed in the market so far, but pure brown sugar is mainly large, such as cracked brown sugar and block brown sugar, because brown sugar cannot be displayed using ingredients other than sugarcane. Products are differentiated by sheath quantity and package. In addition to pure brown sugar, processed foods such as bread and cookies that use brown sugar as a secondary ingredient, and processed brown sugar that has been added to brown sugar with secondary ingredients such as fruit extract and powder to give it aroma and taste Development was the center.
一方、黒糖と同じ嗜好品であるチョコレートでは、軟らかい生チョコや、発泡させて口当たりを軽くしたエアインチョコのように、「味」や「香り」だけでなく「食感」に特徴を持たせた製品が数多く開発・販売されている（特許文献１〜３）。黒糖でも、これまでに無いような「食感」に特徴を持たせた黒糖ができれば、新しい需要が産まれ、大きな経済効果へ繋がることが期待された。 On the other hand, chocolate, which is the same favorite product as brown sugar, is characterized by not only “taste” and “fragrance” but also “texture”, like soft raw chocolate and air-in chocolate that is foamed to lighten the mouthfeel. Many products have been developed and sold (Patent Documents 1 to 3). Even with brown sugar, it would be expected that if brown sugar with an unprecedented “food texture” was created, new demand would be created, leading to a large economic effect.
しかしながら、内容成分に多量の脂肪分を含み、加温と冷却により液体―個体の変化を何度でも繰り返すことができるチョコレートと異なり、黒糖は堅い砂糖の結晶の塊であり、一度固めてしまうと形状や食感を変えるのは難しい。形状に着目した黒糖製品はブロック黒糖やかち割り黒糖、粉末黒糖あるいは粉末黒糖などを原料にして成型した黒糖（特許文献４〜７）などに限られている。食感そのものに着目した黒糖製品については、乾燥と粉砕を繰り返して黒糖を微粉末にした尚和三盆糖や、黒糖の粉糖に脂肪酸エステルを混合して顆粒にした黒糖、黒糖を原料にした綿菓子などが開発されている程度であった（特許文献８〜１０）。 However, unlike chocolate, which contains a large amount of fat in the contents and can be changed repeatedly by heating and cooling, the brown sugar is a lump of hard sugar crystals. It is difficult to change the shape and texture. The brown sugar products that focus on the shape are limited to brown sugar, such as block brown sugar, cracked brown sugar, powdered brown sugar or powdered brown sugar (Patent Documents 4 to 7). As for brown sugar products that focus on the texture itself, the raw material is Sobasanbon sugar, which has been dried and pulverized to make fine powder of brown sugar, brown sugar powdered with fatty acid ester mixed with brown sugar powder, and brown sugar. Cotton candy and the like have been developed (Patent Documents 8 to 10).
従って、本発明は、他の加工食品で行われているような食感に着目した食品開発をして新しい商品アイテムを提供し、黒糖の安定した市場を形成することに寄与することを課題とした。 Therefore, the present invention aims to contribute to the formation of a stable market for brown sugar by developing foods focusing on the texture that is used in other processed foods and providing new product items. did.
本発明者らは、上記課題を解決するために鋭意研究した結果、黒糖製造工程中の固化工程を改良することにより多数の気泡を含有する新たな食感の黒糖が得られることを見出し、本発明を完成させた。 As a result of intensive studies to solve the above problems, the present inventors have found that brown sugar having a new texture containing a large number of bubbles can be obtained by improving the solidification process during the brown sugar production process. Completed the invention.
すなわち、本発明は、多数の気泡を有し、密度が１ｇ／ｃｍ３未満であることを特徴とする気泡含有黒糖である。 That is, the present invention is a bubble-containing brown sugar having a large number of bubbles and having a density of less than 1 g / cm 3 .
また、本発明は、上記気泡含有黒糖を含有する飲食品である。 Moreover, this invention is the food / beverage products containing the said bubble containing brown sugar.
更に、本発明は、ペースト状の黒糖原料を、減圧脱気しながら固化させることを特徴とする気泡含有黒糖の製造方法である。 Furthermore, the present invention is a method for producing bubble-containing brown sugar, characterized in that a paste-like brown sugar raw material is solidified while being degassed under reduced pressure.
本発明の気泡含有黒糖は、多数の気泡を含むため、従来の黒糖よりも密度が小さく、軽い食感を有し、口溶けも良いものである。 Since the bubble-containing brown sugar of the present invention contains a large number of bubbles, it has a density lower than that of conventional brown sugar, has a light texture, and dissolves in the mouth.
また、本発明の気泡含有黒糖は上記性質を有するため、粉状等の各種形状にも容易に加工することができる。 Further, since the bubble-containing brown sugar of the present invention has the above properties, it can be easily processed into various shapes such as powder.
従って、本発明の気泡含有黒糖は、新しい食感や形状を有する糖質素材として各種飲食品等に好適に利用することができる。 Therefore, the bubble-containing brown sugar of the present invention can be suitably used for various foods and the like as a carbohydrate material having a new texture and shape.
本発明の気泡含有黒糖（以下、「本発明黒糖」という）とは、多数の気泡を含むため、従来の黒糖よりも密度が小さいものであり、例えば、密度が１ｇ／ｃｍ３未満のもの、好ましくは０.６〜０.９ｇ／ｃｍ３のもの、より好ましくは０.６〜０.７ｇ／ｃｍ３のものである。また、本発明黒糖は、破断強度が１２０Ｎ未満、好ましくは３０〜９０Ｎ、より好ましくは３０〜６０Ｎである。なお、密度および破断強度は実施例に記載の方法で測定されたものである。 The bubble-containing brown sugar of the present invention (hereinafter referred to as “the brown sugar of the present invention”) includes a large number of bubbles, and therefore has a density lower than that of conventional brown sugar, for example, a density of less than 1 g / cm 3 . Preferably, it is 0.6 to 0.9 g / cm 3 , more preferably 0.6 to 0.7 g / cm 3 . The brown sugar of the present invention has a breaking strength of less than 120N, preferably 30 to 90N, more preferably 30 to 60N. The density and breaking strength were measured by the methods described in the examples.
本発明黒糖の製造方法は特に限定されないが、例えば、ペースト状の黒糖原料を、減圧脱気しながら固化させることにより得られる。 The method for producing brown sugar of the present invention is not particularly limited. For example, it can be obtained by solidifying a pasty brown sugar raw material while degassing under reduced pressure.
上記で用いられる黒糖原料としては、特に限定されず、一般的に黒糖の製造に用いられる、サトウキビ搾汁液、粗糖と糖蜜の混合液等を挙げることができる。また、この黒糖原料には、香料、ショウガ等の加工黒糖用の副原料を混ぜてもよい。 The brown sugar raw material used above is not particularly limited, and examples thereof include sugarcane juice, a mixed liquid of crude sugar and molasses, which are generally used for the production of brown sugar. Moreover, you may mix with the brown sugar raw material the auxiliary raw material for processed brown sugars, such as a fragrance | flavor and ginger.
黒糖原料のうち、サトウキビ搾汁液は、イネ科サトウキビ（学名：Saccharum officinarum）の全茎または内実部を搾汁することにより得られるものである。搾汁の手段としては特に制限されないが、例えば、ミル、スクリュープレス、ケーンセパレーション等が挙げられる。また、搾汁後は、ろ過や遠心分離を行って不溶性成分を除去してもよい。 Among the brown sugar raw materials, sugarcane juice is obtained by squeezing the whole stem or inner solid part of gramineous sugarcane (scientific name: Saccharum officinarum ). Although it does not restrict | limit especially as a means of squeezing, For example, a mill, a screw press, Kane separation etc. are mentioned. In addition, after squeezing, insoluble components may be removed by filtration or centrifugation.
上記サトウキビ搾汁液は、石灰を加えてｐＨを中性に調整、例えば、ｐＨ７.５前後に調整し、不純物を沈殿させ、それをろ過や遠心分離等で除去しておく。また、必要によりサトウキビ搾汁液の濃度を調整しておいてもよい。 The sugarcane juice is adjusted to neutral pH by adding lime, for example, adjusted to around pH 7.5 to precipitate impurities, which are removed by filtration, centrifugation or the like. Moreover, you may adjust the density | concentration of sugarcane juice as needed.
また、黒糖原料のうち、粗糖と糖蜜の混合液は、分蜜糖工場で製造される粗糖と糖蜜を混合したものである。粗糖とはサトウキビ搾汁液あるいはビート搾汁液から蜜の部分を取り除いた砂糖（分蜜糖）であり、白糖の原料となる。糖蜜は粗糖を製造する際に取り除かれた蜜の部分である。 In addition, among the raw materials for brown sugar, the mixed liquid of raw sugar and molasses is a mixture of raw sugar and molasses produced at the mash sugar factory. Crude sugar is sugar (seed sugar) obtained by removing nectar from sugar cane juice or beet juice and is a raw material for white sugar. Molasses is the portion of the nectar that is removed when making the raw sugar.
上記した黒糖原料は、撹拌等をしながら、黒糖原料の温度が１２５℃以上、好ましくは１３０℃になるまで加熱濃縮する。 The above-mentioned brown sugar raw material is heated and concentrated while stirring or the like until the temperature of the brown sugar raw material becomes 125 ° C. or higher, preferably 130 ° C.
上記の温度となった黒糖原料は、加熱を止め、攪拌機、ヘラ等を用いて激しく攪拌しながら冷却する。黒糖原料は、攪拌を続ける間に水分が蒸発し、かつ空気を含んで白濁し、粘性も上昇する。更に攪拌を続けると、液中に砂糖の結晶が生成しはじめ、黒糖原料はペースト状になる。この状態になったら攪拌を止めて、減圧脱気しながら固化させる。 The raw material of brown sugar having reached the above temperature is stopped by heating and cooled with vigorous stirring using a stirrer, a spatula or the like. The raw material of brown sugar evaporates water while continuing to stir, becomes cloudy with air, and increases its viscosity. When stirring is continued, sugar crystals begin to form in the liquid, and the brown sugar raw material becomes a paste. When this state is reached, stirring is stopped and solidification is performed while degassing under reduced pressure.
ここでペースト状の黒糖原料とは、非常にやわらかい練り歯磨きの様な状態をいい、例えば、翼径７５ｍｍタービンタイプの撹拌羽根２枚を取り付けた攪拌機（ＢＬ−３００Ｄ：ＡＳ ＯＮＥ製）で、１分間あたり３００回転の回転数で約１５０ｇの黒糖原料を撹拌した時に、撹拌羽根にかかるトルクが０.１ｋｇｆ・ｃｍ以上〜０.６ｋｇｆ・ｃｍ以下、好ましくは０.１ｋｇｆ・ｃｍ以上〜０.２ｋｇｆ・ｃｍ以下であるものをいう。トルクが０.１ｋｇｆ・ｃｍ未満のものでは減圧脱気しながら固化した場合は膨らまずに固まり、一部が飴状になった。また、トルクが０.６ｋｇｆ・ｃｍ超の場合には、減圧脱気する前に、固める前の練ったセメント様の状態になり、容器に移す前に固まり始める上、膨らみも不十分となる。 Here, the pasty brown sugar raw material refers to a very soft toothpaste-like state, for example, a stirrer (BL-300D: manufactured by AS ONE) equipped with two blades with a blade diameter of 75 mm and a turbine type. When stirring about 150 g of brown sugar raw material at 300 rpm, the torque applied to the stirring blade is 0.1 kgf · cm to 0.6 kgf · cm, preferably 0.1 kgf · cm to 0.2 kgf. -What is cm or less. When the torque was less than 0.1 kgf · cm, it solidified without swelling when partially solidified while degassing under reduced pressure, and partly became bowl-shaped. Further, when the torque exceeds 0.6 kgf · cm, it becomes a kneaded cement-like state before being hardened before decompression and degassing, and starts to harden before being transferred to the container, and the swelling is insufficient.
また、減圧脱気は、デシケーター等の容器とロータリーポンプ、油拡散ポンプ等のポンプとを組み合わせた減圧装置を用いて行えばよく、その条件は、黒糖原料中に含まれる気体が発泡する条件であれば特に限定されない。減圧脱気の時間は、例えば、内容量約１９Ｌのポリカーボネート製真空デシケーターにペースト状の黒糖原料を入れ、排気速度１８Ｌ／分の真空ポンプを用いた場合、５分間以上でよい（装置内の到達圧力が−０.０６〜−０.１０Ｐａ程度）。この減圧脱気により、黒糖原料に含まれる気体が発泡するので体積が膨張し、また、冷却もすすむので固化する。 Further, the vacuum degassing may be performed using a pressure reducing device in which a container such as a desiccator and a pump such as a rotary pump and an oil diffusion pump are combined. The conditions are such that the gas contained in the brown sugar raw material is foamed. If there is no particular limitation. The vacuum degassing time may be, for example, 5 minutes or more when a pasty brown sugar raw material is put in a polycarbonate vacuum desiccator having an internal volume of about 19 L and a vacuum pump is used at an exhaust rate of 18 L / min (reach inside the apparatus). Pressure is about -0.06 to -0.10 Pa). By this degassing, the gas contained in the brown sugar raw material is foamed, so that the volume is expanded and the cooling is promoted to solidify.
なお、減圧脱気の前に、黒糖原料に炭酸ガス等の気体を含ませてもよい。このような黒糖原料を減圧脱気して固化させれば、黒糖中の気泡が多くなり、体積も大きくなる。黒糖原料に炭酸ガス等の気体を含ませる方法は、特に限定されず、例えば、重曹等の発泡剤を黒糖原料に添加する方法、気体を黒糖原料にチューブ等で直接注入する方法等が挙げられる。 Note that a gas such as carbon dioxide gas may be included in the brown sugar raw material before the degassing under reduced pressure. If such brown sugar raw material is solidified by degassing under reduced pressure, bubbles in brown sugar increase and the volume increases. The method of adding a gas such as carbon dioxide to the brown sugar raw material is not particularly limited, and examples thereof include a method of adding a foaming agent such as baking soda to the black sugar raw material, a method of directly injecting gas into the black sugar raw material through a tube or the like. .
また、減圧脱気の際に、黒糖原料を加圧できる型に入れて、型内で加圧下に減圧脱気することにより、固化する際に、膨張の程度は抑えられるものの、型と同型で平滑な薄い表面層を有し、内部は気泡を有する本発明黒糖が得られる。 In addition, the brown sugar raw material is placed in a mold that can be pressurized during vacuum degassing, and the degree of expansion is suppressed when solidifying by depressurizing and degassing under pressure in the mold. The brown sugar of the present invention having a smooth thin surface layer and bubbles inside is obtained.
ここで加圧できる型とは、例えば、フタつき型、たい焼き用焼き型と同様の両面あわせ型等である。このような型を用いることにより、加圧下で減圧脱気することができ、型と同じ形の本発明黒糖が得られる。 Examples of the mold that can be pressurized here include a lid-mounted mold and a double-sided mold similar to a baking mold. By using such a mold, vacuum degassing can be performed under pressure, and the brown sugar of the present invention having the same shape as the mold is obtained.
更に、減圧脱気中に、撹拌装置を備えた容器を利用して撹拌をし続ければ、粉状の本発明黒糖が得られる。また、撹拌の速度等を調整することにより、得られる本発明黒糖の大きさも調整することができる。 Furthermore, if it continues stirring using the container provided with the stirring apparatus during pressure reduction deaeration, powdery this invention brown sugar will be obtained. Moreover, the magnitude | size of this invention brown sugar obtained can also be adjusted by adjusting the speed | rate etc. of stirring.
以上説明した本発明黒糖には、何れかの段階で、副原料を加えてもよい。副原料としては、例えば、ピーナッツ、カシューナッツ、アーモンド、ごま等のナッツ、オレンジピール、レモンピール等の果皮、パフ、せんべい、クッキー、ちんすこう等の菓子原料、香料等が挙げられる。 The auxiliary sugar may be added to the brown sugar of the present invention described above at any stage. Examples of the auxiliary materials include peanuts, cashews, almonds, sesame and other nuts, orange peels, lemon peels and other peels, puffs, rice crackers, cookies, chicken and other confectionery materials, and fragrances.
本発明黒糖を得るための好ましい製法の一態様としては、次のものが挙げられる。まず、サトウキビの搾汁液に石灰を加えてｐＨを中性（ｐＨ７.５前後）に調製し、沸騰するまで加熱した後、必要により濾過や遠心分離等をして沈殿物を除去しておく。次にこれを１２５℃以上に達するまで加熱濃縮する。この加熱濃縮後の濃縮液を攪拌機等で攪拌しながら冷却し、濃縮液が非常にやわらかい練り歯みがき様のペースト状になったら攪拌を止め、加圧できる型に半分程度流し込み、フタをし、おもりを乗せる。最後に、この型を減圧装置に入れ、真空ポンプで固まるまで脱気することにより、型と同型で平滑な薄い表面層を有し、内部は気泡を有する本発明黒糖が得られる。 The following is mentioned as one aspect | mode of the preferable manufacturing method for obtaining this invention brown sugar. First, lime is added to sugarcane juice to adjust the pH to neutral (around pH 7.5) and heated until boiling, followed by filtration or centrifugation as necessary to remove precipitates. Next, this is heated and concentrated until it reaches 125 ° C. or higher. Cool this concentrated solution after stirring with a stirrer, etc., and when the concentrated solution becomes a paste with a very soft toothpaste, stop stirring, pour about half of it into a mold that can be pressurized, cover, and weight Put on. Finally, the mold is put in a decompression device and deaerated with a vacuum pump until it hardens, thereby obtaining the brown sugar of the present invention having the same type as the mold, a smooth thin surface layer, and air bubbles inside.
本発明黒糖を得るための好ましい製法の別の態様としては、次のものが挙げられる。まず、サトウキビの搾汁液に石灰を加えてｐＨを中性（ｐＨ７.５前後）に調整し、沸騰するまで加熱した後、必要により濾過や遠心分離等をして沈殿物を除去しておく。次にこれを１２５℃以上に達するまで加熱濃縮する。この加熱濃縮後の濃縮液を攪拌機等で攪拌しながら冷却し、濃縮液が非常にやわらかい練り歯みがき様のペースト状になったら攪拌を止め、撹拌装置を備えた容器に流し込む。最後に、この容器を減圧装置に入れ、撹拌を続けながら真空ポンプで固まるまで脱気して粉状の本発明黒糖が得られる。 As another embodiment of the preferable production method for obtaining the brown sugar of the present invention, the following may be mentioned. First, lime is added to sugarcane juice to adjust the pH to neutral (around pH 7.5) and heated until boiling, followed by filtration or centrifugation as necessary to remove the precipitate. Next, this is heated and concentrated until it reaches 125 ° C. or higher. The concentrated solution after heating and concentration is cooled while stirring with a stirrer or the like, and when the concentrated solution becomes a paste with a soft toothpaste, the stirring is stopped and poured into a container equipped with a stirring device. Finally, this container is put into a decompression device and deaerated until it hardens with a vacuum pump while continuing stirring to obtain powdery brown sugar of the present invention.
本発明黒糖を得るための好ましい製法の更に別の態様としては、次のものが挙げられる。まず、サトウキビの搾汁液に石灰を加えてｐＨを中性（ｐＨ７.５前後）に調整し、沸騰するまで加熱した後、必要により濾過や遠心分離等をして沈殿物を除去しておく。次にこれを１２５℃以上に達するまで加熱濃縮する。この加熱濃縮後の濃縮液を攪拌機等で攪拌しながら冷却し、濃縮液が非常にやわらかい練り歯みがき様のペースト状になったら、攪拌容器を密閉して容器内を減圧しながら攪拌を続ける。最後に、膨張しながら固化すると同時に、粉砕することで粉状の本発明黒糖が得られる。 The following is mentioned as another aspect of the preferable manufacturing method for obtaining this invention brown sugar. First, lime is added to sugarcane juice to adjust the pH to neutral (around pH 7.5) and heated until boiling, followed by filtration or centrifugation as necessary to remove the precipitate. Next, this is heated and concentrated until it reaches 125 ° C. or higher. The concentrated solution after heating and concentration is cooled while stirring with a stirrer or the like, and when the concentrated solution becomes a paste with a soft toothpaste, the stirring vessel is sealed and stirring is continued while reducing the pressure in the vessel. Finally, the powdered brown sugar of the present invention is obtained by pulverizing at the same time as solidifying while expanding.
斯くして得られる本発明黒糖は、従来の黒糖と比較して、多数の気泡を有し、密度や破断強度が低く、崩壊性や溶解性が高いものである。 The brown sugar of the present invention thus obtained has a large number of bubbles, has a low density and a low breaking strength, and has a high disintegration and solubility as compared with the conventional brown sugar.
本発明黒糖は、そのままあるいは適宜、成形等を行って製品とすることができる。また、本発明黒糖は、更に粉砕して粉糖とすることもできる。 The brown sugar of the present invention can be made into a product by molding or the like as it is or appropriately. The brown sugar of the present invention can be further pulverized into powdered sugar.
また、本発明黒糖は、新しい糖質素材として、各種飲食品に含有させることができる。具体的に、本発明黒糖は、チョコレート、マシュマロ、ゼリー、グミ、餅、飴等でコーティングしたり、チョコチップクッキー、チョコチップアイス、チョコチップパン等のようにクッキー、アイス、パン等の生地に含有させることもできる。 Moreover, this invention brown sugar can be contained in various food-drinks as a new carbohydrate material. Specifically, the brown sugar of the present invention is coated with chocolate, marshmallow, jelly, gummy, candy, candy, etc., or on dough such as cookie, ice, bread etc. It can also be contained.
以下、実施例を挙げ、本発明を更に詳しく説明するが、本発明はこれら実施例に何ら制約されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in more detail, this invention is not restrict | limited at all by these Examples.
実 施 例 １
気泡含有黒糖の調製：
（ａ）濃縮サトウキビ搾汁液の調製
サトウキビＮｉ２１号の搾汁液に石灰を加えてｐＨを７.５に調整し、沸騰するまで加熱した後、２,０００ｒｐｍで１０分間遠心分離した。得られた上清をＢｘ５０°になるまで加熱濃縮して濃縮サトウキビ搾汁液を得た。これを黒糖の試作に用いるまで−２０℃で保存した。
Example 1
Preparation of bubble-containing brown sugar:
(A) Preparation of Concentrated Sugarcane Juice Liquid Lime was added to the sugarcane Ni21 juicing liquid to adjust the pH to 7.5 and heated to boiling, followed by centrifugation at 2,000 rpm for 10 minutes. The obtained supernatant was heated and concentrated to Bx50 ° to obtain a concentrated sugarcane juice. This was stored at −20 ° C. until used for trial production of brown sugar.
（ｂ）黒糖の調製
保存しておいた濃縮サトウキビ搾汁液を解凍後、ステンレス製カップに移し、試験用ホットプレートを用いて、１３０℃に達するまで加熱濃縮した。加熱濃縮後、翼径７５ｍｍタービンタイプの撹拌羽根２枚を取り付けた攪拌機（ＢＬ３００Ｄ：ＡＳ ＯＮＥ製）で攪拌（３００ｒｐｍ）しながら濃縮液を冷却した。冷却途中で、液が非常にやわらかい練り歯みがき様のペースト状になった時点（攪拌羽根にかかるトルクが０.２ｋｇｆ・ｃｍ）で攪拌を止め、ステンレス製金型（１辺２ｃｍの正方形×１６個）に濃縮液を半分程度流し込んだ後、５ｍｍ厚のアクリル板でフタをし、その上に約１.５ｋｇの重りを乗せて、内容量約１９Ｌの真空デシケーターに入れ、排気速度１８Ｌ／分の真空ポンプで５分間脱気（到達圧力−０.０８Ｐａ）して気泡含有黒糖を得た。なお、膨張率測定用の黒糖については、ステンレス製金型に代えて縦１.５ｃｍ×横１.５ｃｍ×高さ１７ｃｍのアクリル製型を用いた。また、コントロールの黒糖は、濃縮液を金型に流し込んだ後、自然放冷した。これらの黒糖について以下の分析を行った。
(B) Preparation of brown sugar The stored concentrated sugarcane juice was thawed, transferred to a stainless steel cup, and heated and concentrated using a test hot plate until it reached 130 ° C. After concentration by heating, the concentrate was cooled while stirring (300 rpm) with a stirrer (BL300D: manufactured by AS ONE) equipped with two blades with a blade diameter of 75 mm. During cooling, when the liquid became a very soft toothpaste-like paste (torque applied to the stirring blade was 0.2 kgf · cm), the stirring was stopped and a stainless steel mold (2 cm square × 16 pieces per side) After pouring the concentrated liquid into a half, the lid is covered with a 5 mm thick acrylic plate, and a weight of about 1.5 kg is put on it, put into a vacuum desiccator with an internal capacity of about 19 L, and an exhaust speed of 18 L / min By degassing with a vacuum pump for 5 minutes (attainment pressure -0.08 Pa), bubble-containing brown sugar was obtained. In addition, about the brown sugar for an expansion coefficient measurement, it replaced with the stainless steel metal mold | die, and used the acrylic mold of length 1.5cm x width 1.5cm x height 17cm. The control brown sugar was allowed to cool naturally after pouring the concentrate into the mold. The following analyzes were performed on these brown sugars.
（ｃ）分析
＜膨張率測定＞
脱気前後の黒糖の高さを測定し、脱気前の高さを１００として膨張率を算出した。
＜破断強度測定および密度測定＞
黒糖（一辺２ｃｍ角）の破断強度を島津小型卓上試験機ＥＺ−Ｓ ５００Ｎ（島津製作所製）で測定した。また、密度は、電子天秤で測定した黒糖の重量を、体積（８ｃｍ３）で除して算出した。
＜崩壊性測定および溶解性測定＞
黒糖を３７℃の温湯中に入れて、攪拌（１００ｒｐｍ）しながら、形が崩れるまでの時間（崩壊時間）と水に完全に溶けるまでの時間（溶解時間）を測定した。
＜外観＞
得られた黒糖の外観を目視で評価した。
＜食感＞
得られた黒糖の食感をパネラーが評価した。
(C) Analysis <Expansion coefficient measurement>
The height of brown sugar before and after deaeration was measured, and the expansion rate was calculated with the height before deaeration as 100.
<Measurement of breaking strength and density>
The breaking strength of brown sugar (2 cm square on each side) was measured with a Shimadzu small tabletop testing machine EZ-S 500N (manufactured by Shimadzu Corporation). The density was calculated by dividing the weight of brown sugar measured with an electronic balance by the volume (8 cm 3 ).
<Disintegration measurement and solubility measurement>
Brown sugar was placed in 37 ° C. hot water, and while stirring (100 rpm), the time until the shape collapsed (disintegration time) and the time until it completely dissolved in water (dissolution time) were measured.
<Appearance>
The appearance of the obtained brown sugar was visually evaluated.
<Food texture>
The panelist evaluated the texture of the obtained brown sugar.
（ｄ）結果
＜膨張率＞
本発明黒糖は、膨張率が脱気前の約２倍（膨張率２０８％）であった。
＜破断強度および密度＞
本発明黒糖の破断強度が６０〜８０Ｎであるのに対し、従来の黒糖は２８０〜３００Ｎであった。また、本発明黒糖の密度は０.６〜０.９ｇ／ｃｍ３であるのに対し、従来の黒糖は１.２〜１.３ｇ／ｃｍ３であった。
＜崩壊性および溶解性＞
本発明黒糖が、水中で１〜２分で崩壊したのに対し、従来の黒糖は１１〜１２分で崩壊した。また、本発明黒糖が６〜８分で水に溶解したのに対し、従来の黒糖は２１〜２３分で水に溶解した。
＜外観＞
本発明黒糖は、外観は平滑で色も茶色で一様であり、中はスポンジ状の気泡組織を有するものであった（図１）。一方、従来の黒糖は外観は平滑であるものの、色も茶色と白が入り交じり一様ではなく、中も砂糖の結晶が密につまっていた（図２）。
＜風味＞
本発明黒糖は外側は硬いものの、口に含むとすぐに崩れて溶けた。一方、従来の黒糖は、外側も中側も硬く、口に含んでも強くかまない限り崩れず溶けるのに時間がかかった。
(D) Result <Expansion coefficient>
The brown sugar of the present invention had an expansion rate about twice that before degassing (expansion rate 208%).
<Breaking strength and density>
The breaking strength of the brown sugar of the present invention is 60 to 80N, while the conventional brown sugar is 280 to 300N. The density of the present brown sugar is 0.6 to 0.9 g / cm 3 , while the conventional brown sugar is 1.2 to 1.3 g / cm 3 .
<Disintegration and solubility>
The brown sugar of the present invention was disintegrated in 1-2 minutes in water, whereas the conventional brown sugar was disintegrated in 11-12 minutes. Further, the brown sugar of the present invention was dissolved in water in 6 to 8 minutes, whereas the conventional brown sugar was dissolved in water in 21 to 23 minutes.
<Appearance>
The brown sugar of the present invention was smooth in appearance and brown in color, and had a sponge-like cell structure inside (FIG. 1). On the other hand, although the conventional brown sugar has a smooth appearance, the color is not uniform because of the mixture of brown and white, and sugar crystals are closely packed inside (FIG. 2).
<Flavor>
Although the brown sugar of the present invention was hard on the outside, it immediately collapsed and melted when contained in the mouth. On the other hand, the conventional brown sugar is hard both outside and inside, and it takes time to melt without melting unless it is strong even if it is contained in the mouth.
実 施 例 ２
減圧脱気・固化のタイミングの検討：
実施例１の（ａ）と同様にして製造し、保存しておいた濃縮サトウキビ搾汁液を解凍して鍋に移し、１２５℃に達するまで家庭用コンロで加熱濃縮した。加熱濃縮後、翼径７５ｍｍタービンタイプの撹拌羽根２枚を取り付けた攪拌機（ＢＬ３００Ｄ：ＡＳ ＯＮＥ製）で攪拌（３００ｒｐｍ）しながら濃縮液を冷却した。冷却途中で、攪拌羽根にかかるトルク（ｋｇｆ・ｃｍ）が０.１未満、０.１〜０.２、０.６または０.６超に達した時点で攪拌を止め、ステンレス製金型（１辺２ｃｍの正方形×１６個）に濃縮液を半分程度流し込んだ後、５ｍｍ厚のアクリル板でフタをし、その上に約１.５ｋｇの重りを乗せて、真空デシケーターに入れ、真空ポンプで５分間脱気（到達圧力−０.０８Ｐａ）した。減圧脱気後の性状を目視で確認した。
Example 2
Examination of vacuum degassing and solidification timing:
The concentrated sugarcane juice prepared and stored in the same manner as in (a) of Example 1 was thawed, transferred to a pan, and concentrated by heating on a household stove until it reached 125 ° C. After concentration by heating, the concentrate was cooled while stirring (300 rpm) with a stirrer (BL300D: manufactured by AS ONE) equipped with two blades with a blade diameter of 75 mm. During cooling, the stirring was stopped when the torque (kgf · cm) applied to the stirring blade reached less than 0.1, 0.1 to 0.2, 0.6 or more than 0.6, and the stainless steel mold ( Pour about half of the concentrate into a square of 2 cm on each side), cover with a 5 mm thick acrylic plate, put a weight of about 1.5 kg on it, put it in a vacuum desiccator, and with a vacuum pump Degassing was performed for 5 minutes (attainment pressure-0.08 Pa). The properties after vacuum degassing were confirmed visually.
濃縮液の攪拌時にかかるトルクが０.１ｋｇｆ・ｃｍ未満のものを減圧脱気すると、膨らまずに固まり、一部は飴状になった。トルクが０.１〜０.２ｋｇｆ・ｃｍのものを減圧脱気すると、きれいに膨らんで、中に気泡を含む黒糖を得られた。トルクが０.６ｋｇｆ・ｃｍのものを減圧脱気すると、膨らんで、中に気泡を含む黒糖を得られた。トルクが０.６ｋｇｆ・ｃｍ超になるまで攪拌を続けると、濃縮液は固める前の練ったセメント様の状態になり、容器から型に移す途中で液が固まり始め、型に移せる量が少なくなっただけでなく、膨らみも不十分であった。この結果から、脱気前の濃縮液にかかるトルクが０.１ｋｇｆ・ｃｍ未満のものや０.６ｋｇｆ・ｃｍ超のものであると本発明黒糖は得られないことがわかった。 When the torque applied when the concentrate was stirred was less than 0.1 kgf · cm, it was solidified without debulking, and partly became bowl-like. When the torque of 0.1 to 0.2 kgf · cm was degassed under reduced pressure, the swelled cleanly, and brown sugar containing bubbles was obtained. When the torque of 0.6 kgf · cm was degassed under reduced pressure, it expanded and a brown sugar containing bubbles was obtained. If the stirring is continued until the torque exceeds 0.6 kgf · cm, the concentrated solution becomes a kneaded cement-like state before hardening, and the liquid starts to harden in the middle of transferring from the container to the mold, and the amount that can be transferred to the mold decreases. Not only was it bulging, but it was also insufficient. From this result, it was found that the brown sugar of the present invention cannot be obtained when the torque applied to the concentrate before degassing is less than 0.1 kgf · cm or more than 0.6 kgf · cm.
実 施 例３
粉糖の製造：
脱気の際に金型にフタをしない以外は実施例１と同様にして本発明黒糖を製造した。この黒糖を乳鉢で粉砕して２ｍｍメッシュのふるいにかけ、粉状の黒糖を製造した。本発明黒糖を粉糖の原料とすると、通常の黒糖のかたまりを乳鉢で粉砕する時と比べて約４分の１という短時間、かつ、弱い力で製造することができる。また、得られる粉糖のにおいや強度などの品質は固形の黒糖を原料とした場合と変わらなかった。
Example 3
Production of powdered sugar:
The brown sugar of the present invention was produced in the same manner as in Example 1 except that the mold was not capped during degassing. This brown sugar was pulverized in a mortar and passed through a 2 mm mesh sieve to produce powdery brown sugar. When the brown sugar of the present invention is used as a raw material for powdered sugar, it can be produced in a short time of about one-fourth as compared with the case of pulverizing a mass of ordinary brown sugar in a mortar and with a weak force. The quality of the obtained powdered sugar, such as odor and strength, was not different from the case of using solid brown sugar as a raw material.
本発明黒糖は、新しい食感を有する糖質素材として好適に飲食品へ利用することができる。
以 上
The brown sugar of the present invention can be suitably used for food and drink as a carbohydrate material having a new texture.
that's all
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| JP2603493B2 (en) * | 1988-01-08 | 1997-04-23 | 東和化成工業株式会社 | Method for producing powder with low bulk specific gravity and powder obtained by the method |
| JP2002191400A (en) * | 2000-12-26 | 2002-07-09 | Sansyu Sangyo Co Ltd | Method for producing brown sugar lump |
| JP2006136234A (en) * | 2004-11-11 | 2006-06-01 | Nakamura Hiroshi | Muscovado and method for producing the same |
| JP5035679B2 (en) * | 2007-08-14 | 2012-09-26 | 沖縄県 | Sugarcane fermented product and brown sugar-like food produced therefrom |
| JP5488933B2 (en) * | 2011-11-02 | 2014-05-14 | 清 松田 | Method for producing coconut candy |
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