JPH074279B2 - Powdered molasses containing raffinose, method for producing the same, and drying apparatus for the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to powdered molasses containing raffinose which is a bifidobacterial growth factor from beet sugar solution, a method for producing the same, and a drying apparatus therefor.

[0002]

BACKGROUND ART Solid sugar products are roughly classified into molasses sugar, which is sugar crystals obtained by separating sugar crystals and molasses with a centrifuge, and molasses is not separated, that is, molasses. It is classified as a sugar containing sugar, which is a sugar that still contains. Most of the molasses sugars are produced by using sugar beet, which is a rice plant, and beet root, that is, beet (sugar radish), which is a plant of Azamiaceae, as raw materials. Therefore, the molasses may be called as cane sugar and beet sugar (beet sugar) depending on the raw materials, but both are sugar products having sucrose crystals as a base.

On the other hand, most of the raw materials for the sugar-containing sugar are made from sugar cane, and the method for producing the sugar-containing sugar using sugar cane as a raw material is generally to add a small amount of lime milk to the juice of the sugar cane. Thus, impurities were precipitated and separated, and the resulting clear solution was heated and concentrated, and then cooled with stirring to crystallize sucrose crystals containing molasses.

On the other hand, there have been almost no conventional examples of producing beet sugar containing beet as raw material. For example, raw juice obtained by cutting and exuding beet is subjected to lime treatment to precipitate and separate impurities. After concentrating the obtained clear solution by heating, the sucrose crystals are crystallized in the crystallization process to separate the crystals and molasses, and the molasses is concentrated to maintain the form of the concentrated liquid, or the concentrated liquid. Was dried and pulverized to be solidified, but the molasses-containing sugar thus obtained was hygroscopic and had a property of easily solidifying, and it was difficult to pulverize it.

By the way, in raw juice obtained by cutting and exuding beets, in addition to most sucrose,
Consists of very small amounts of reducing sugars (monosaccharides such as glucose and fructose) and sugars such as raffinose, and potassium and sodium as cation components, and organic acids and inorganic acids as anion components as impurity components in the sugar manufacturing process. It contains various salts and water-soluble impurities such as amino acids and nitrogen-containing compounds such as betaine. Of these ingredients, raffinose is 0.03-
A very small amount of about 0.2% by weight is contained.

In the production of sugar obtained from this beet, that is, the above-mentioned molasses sugar beet sugar, it was known that raffinose has a property of inhibiting crystallization of sucrose. Here, an example of a conventional method for producing sugar beet sugar is shown in FIG. First, the raw material beet is cut and exuded to obtain raw juice. Lime is added to the raw juice to clean it by precipitating proteins and impurities that react with lime. Next, this clean juice is concentrated to obtain thick juice (thick juice). Here, sucrose is crystallized and separated into sucrose crystals and molasses by centrifugation. The obtained sucrose crystals are made into sugar products, but in the remaining molasses, about 60 to 70% by weight of sucrose and impurities that are not removed even by the previous lime treatment, for example, the salts described above. Since the water-soluble impurities of the nitrogen-containing compound are contained in the molasses, the molasses is further processed and returned to the previous lime cleaning step for recycling.

For the treatment of this molasses, the stephen method, the resin desalting method, the chromatographic separation method and the like have been conventionally used.
The Stefen method is a method in which sucrose in molasses is precipitated as sucrose-lime by adding lime to molasses and recovered. In this method, raffinose in molasses also reacts with lime and is recovered at the same time as sucrose. Therefore, since the recovered sucrose and raffinose are returned before the lime cleaning step in the sugar manufacturing step, the raffinose content in the step becomes high.

The resin desalting method is a method of desalting molasses with an ion exchange resin and returning it to the previous lime treatment step, and raffinose also behaves similarly to sucrose. Also,
The chromatographic separation method is a method in which molasses is chromatographically separated into non-sugar components such as salts and sucrose, and the sucrose is recovered and returned to the sugar production process. Raffinose migrates towards the non-sugar fraction and does not accumulate in the sugar manufacturing process.

However, as shown in FIG. 1, when the molasses is treated by the Stephen method, the resin desalting method, etc., and the treatment liquid is returned to the middle of the sugar production process, the raffinose is recycled together with the sucrose. Will be collected,
Initially, trace amounts of raffinose gradually accumulate during the sugar manufacturing process. As a result, when raffinose is present in the sugar manufacturing process, it inhibits sucrose crystallization, so that the recovery rate of sucrose is lowered and the efficiency of sugar manufacturing is deteriorated.

In order to eliminate such influence of raffinose, it has been generally practiced to add α-galactosidase during the sugar production process to decompose raffinose. As such a technique, for example, Japanese Patent Publication No.
-9827, JP47-13109, JP50-3
380, JP-B-52-46289, JP-B-53-233
98, Japanese Patent Publication 54-12536, Japanese Patent Publication 54-2845
5, JP-B-54-3183, JP-B-54-40617,
There are Japanese Patent Publications 55-6360, 56-1072, 56-1073, and 57-4307, which greatly contributed to the production of beet sugar.

[0011]

SUMMARY OF THE INVENTION In the above-mentioned conventional method for producing molasses using beet as a raw material, that is, a method for drying and pulverizing a concentrated liquid of molasses produced in a manufacturing process for beet sugar to solidify it. If the raffinose content is less than 5% by weight with respect to sucrose, it will dry relatively easily,
Although the crushed product is free-flowing, if the raffinose content is 5% by weight or more based on sucrose, it is difficult to dry and the solid product obtained by the method has strong hygroscopicity. , Was difficult to save.

[0012] As a drying means, it was attempted to dry a sugar solution having a raffinose content of 5% by weight or more with respect to sucrose by a spray drying method which is a hot-air-conveying type drying method. Although it is possible, the resulting powder is an amorphous powder, and its hygroscopicity is remarkable,
It was the property that it solidified immediately when left at room temperature. Also,
A freeze-drying method was tried instead of the spray-drying method, but a material having a remarkable hygroscopic property was obtained as in the spray-drying method.

[0013] By the way, raffinose is a harmful substance which inhibits crystallization of sucrose crystals in the production process for producing beet sugar from beet, as described in the section of the prior art, but on the other hand, In terms of food, it has recently attracted attention as a useful substance useful for health. For example, raffinose is known as a bifidobacteria-proliferating substance, as described in "Intestinal Flora and Plant Factors", pages 49 to 56, published by Mitsuoka Tomohashi, published by Japan Society for Publishing (First Edition). There is. However, the production of molasses containing raffinose as much as possible is positioned as a health food different from brown sugar produced from sugar cane, which has a unique flavor and mineral content, that is, molasses containing no raffinose. Is something that can be done.

Further, in producing sugar using beet as a raw material, raffinose, which inhibits the formation of sucrose crystals, must be removed from the sugar solution as much as possible, but on the other hand, the molasses sugar having a high raffinose content. There is an inconsistent relationship that raffinose must be accumulated in the sugar liquid in the sugar manufacturing process in order to make candy. By the way, if the raffinose level in the sugar beet sugar production process is lowered to a level that does not cause sucrose crystallization inhibition, and if a high-raffinose-containing molasses sugar can be produced, sugar can be produced without the raffinose decomposition step by α-galactosidase. It is possible to improve manufacturing efficiency. In order to do this, if raffinose can be taken out of the system of the beet sugar production process and used,
At the same time, in crystallization of sucrose in the sugar beet production process, the effect of being able to reduce the crystal inhibition by raffinose can be expected.

Therefore, according to the present invention, even though the raffinose content is 5% by weight or more based on sucrose, the raffinose can be easily dried and pulverized and has a low hygroscopicity and a high content of raffinose. An object of the present invention is to provide a powdered molasses-containing sugar, a method for producing the same, and a dryer for the same. Furthermore, the present invention reduces the effect of raffinose causing sucrose crystallization inhibition in the sugar beet sugar manufacturing process to produce sugar beet sugar in a high yield, and at the same time, raffinose from molasses produced from the sugar beet sugar manufacturing process. The purpose is to produce a powdered molasses sugar containing a large amount of.

[0016]

In order to solve the above-mentioned problems, the present invention provides a sugar solution produced from beet as a raw material and desalted and purified with an ion exchange resin. A sugar solution having a content of 5% by weight or more with respect to sucrose is used as a raw sugar solution, and the raw sugar solution is adjusted so that the content of a reducing sugar is 5% or less with respect to sucrose. And prepare the adjusted sugar solution with a solid content of 6
The concentrated liquid is concentrated to a concentration of 5 to 75% by weight, and the concentrated liquid is pulverized to produce powdered molasses sugar containing raffinose.

Further, according to the present invention, a step of cutting and exuding beet, a step of cleaning the exuded sugar solution by lime treatment, a step of concentrating the cleaned sugar solution, and a sucrose crystal by crystallizing crystals And sugar molasses, a treatment step for removing impurities from the molasses, and a step of returning the treated molasses to a step before separating the sucrose crystals and molasses. A part of the molasses treated in the step is desalted and refined with an ion exchange resin, and the raffinose content of the sugar solution is set to 5% by weight or more based on sucrose to obtain a raw sugar solution. The adjusted sugar solution is prepared by adjusting the content of reducing sugar to 5% by weight or less with respect to sucrose, and the adjusted sugar solution is concentrated to a solid content concentration of 65 to 75% by weight. As a concentrated liquid, In which was triturated to produce a powder mixture solid sugar containing raffinose to Atsueki.

Further, according to the present invention, the beat is cut and exuded,
The exuded sugar solution is treated with lime for cleaning, and the cleaned sugar solution is concentrated to reduce the raffinose content of the concentrated sugar solution entering the crystallization step to 1.3% by weight or less based on the solid content. Before crystallization of sucrose crystals to separate sucrose crystals and molasses, desalting and purifying the separated molasses with an ion-exchange resin, and crystallization of sucrose crystals from a portion of the desalted and purified molasses To a raw sugar solution in which the content of raffinose in the remaining molasses is 5% by weight or more based on sucrose, and the content sugar content of the raw sugar solution is 5% by weight or less based on sucrose. To prepare an adjusted sugar solution having a solid content concentration of 65 to 7
The concentrated liquid is concentrated to 5% by weight, and the concentrated liquid is pulverized to produce raffinose-containing powdered molasses sugar.

Further, according to the present invention, the pulverization is carried out by spraying a concentrated liquid in a fine mist onto a steel plate whose surface temperature is maintained at 145 to 151 ° C., drying and solidifying and pulverizing. It is a thing. Further, according to the present invention, a sugar solution having a raffinose content of 5% by weight or more with respect to sucrose as a raw sugar solution is made to be at least% by weight by a chromatographic separation method.

In the present invention, lime milk is added to the raw sugar solution and heat treatment is performed to adjust the content of the reducing sugar contained in the raw sugar solution to 5 % by weight or less based on sucrose. Is. Further, the present invention is a rotatable drum, the surface of which is heated by introducing steam, a spraying device for spraying a sugar solution containing raffinose on the surface of the drum, and a sugar solution sprayed on the drum. A device for drying a sugar-containing sugar characterized by comprising a scraper for stripping off the surface of the drum at a fixed position, and a conveyor for gently cooling the solid substance stripped from the drum while being conveyed. It is what

(1) In the present invention, the reason why the beet sugar solution is desalted and purified with an ion exchange resin will be explained. In order to eliminate the odor and taste peculiar to sugar beet sugar solution, a colorless and transparent sugar solution is prepared by desalting the sugar solution with an ion exchange resin. Although the desalting method was used for this purpose, it goes without saying that another method may be used as an alternative method. The desalting treatment is carried out by passing it through a strongly acidic cation resin that has been regenerated into an H type and then a weakly basic anion resin that has been regenerated into an OH type. I don't mind. However, it should be noted that the solution should be passed at a low temperature, preferably at 4 to 8 ° C, in order to suppress hydrolysis of sucrose by the cationic resin as much as possible.

(2) In the present invention, the reason why the raffinose content is 5% by weight or more based on sucrose will be described. Molasses refers to a solution obtained by removing the crystals of sucrose crystallized in the crystal molasses step, and 60 to 70% by weight of sucrose is contained in this solution.
The degree is still included. Raffinose is also contained in this molasses, and the raffinose inhibits sucrose crystallization as described above. Therefore, when the raffinose content in molasses increases, the sucrose becomes difficult to crystallize, unlike the molasses-containing sugar that is originally made from cane sugar that does not contain raffinose, that is, brown sugar, due to the inhibition of sucrose crystals. Moreover, the melting point of raffinose is 80 ° C., and raffinose becomes starch syrup-like above this temperature, so it was expected that raffinose would worsen the drying of molasses containing sucrose. From this, the experiment shown in the following Experimental Example 1 was conducted to confirm the influence of the raffinose content on the drying. As a result, it was found that the raffinose content in the sucrose was 5% by weight or more, and the drying was deteriorated.

[Experimental Example 1] When a stainless steel plate having a thickness of 2 mm was heated by an electric heater until the surface temperature reached 150 ° C., raffinose was added to sucrose to a concentration of 7
20 ml of 5% by weight sugar solution having a temperature of 90 ° C. was poured onto the stainless steel plate. After 5 seconds, the electric heater was turned off, and the mixture was dried and solidified with stirring using a spatula for 1 minute. Leave the solidified product at room temperature for 4 hours, observe the state,
Moisture was measured by a heating and drying method at 4 ° C. for 4 hours. The measurement result of this water content is shown as a graph in FIG. Figure 4
The abscissa represents the raffinose content (% by weight) with respect to sucrose, and the ordinate represents the water content by weight of dry matter. The results show the drying test results of the sucrose solution containing raffinose.

As a result, when the raffinose content with respect to sucrose is 5% by weight or less, sucrose crystals are easily crystallized, and the water content of the dried product is also 2% by weight or less as shown in FIG. The surface of the object is silky,
It was in a state of being easily crushed. On the other hand, when the raffinose content in the sucrose is 5% by weight or more, the drying becomes difficult, the water content of the dried product rapidly increases, the crystallization amount of the sucrose decreases, and the dried product becomes glassy. The surface became viscous and became difficult to pulverize.

Therefore, the reason why the raffinose content relative to sucrose is 5% by weight or more in the present invention is that it is a problem under the difficult condition that powdered molasses is produced from molasses with such a high raffinose content. In order to overcome the problems and clarify the prerequisites of the present invention for successful pulverization, it is specifically defined as a constituent of the invention.

(3) Further, in the present invention, the reason why the content of the reducing sugar is limited to 5% by weight or less with respect to sucrose will be explained. In addition to sucrose and raffinose, reducing sugars (glucose and fructose, invert sugar) produced by decomposition of sucrose are present in the sugar solution during the production process of sugar beet sugar. The content of these reducing sugars varies depending on the method for producing sugar beet sugar. A specific example of the difference due to the difference in the manufacturing method is shown below.

The method for producing beet sugar can be classified into the following three categories. A. The first manufacturing method is the manufacturing method shown in FIG. 2 and is called the straight run method. First, the raw beet is cut and exuded to obtain raw juice. Lime is added to the raw juice to clean it by precipitating proteins and impurities that react with lime. Next, this cleaned raw juice is concentrated to obtain thick juice (thick juice). Here, sucrose is crystallized and separated into sucrose crystals and molasses by centrifugation. In this way, the sugar solution purified in the cleaning process is concentrated,
It is characterized by a manufacturing process in which molasses produced after the recovery of sucrose in the crystal molasses process is not processed and directly discharged to the outside of the process. Most European factories use this method.

A. The next production method is the production method shown in FIG. 1, which is a method in which a molasses treatment step is further added to the molasses produced by the straight run method of (a) and the treatment liquid is returned before the lime cleaning step. . This method is defined as the molasses treatment method. Examples of the molasses treatment step include a stephen method, a resin desalting method, and a chromatographic separation method, as described in the section [Prior Art].

C. The third manufacturing method is as shown in FIG. In the straight run method of A, a resin desalting step of desalting the cleaned raw juice with an ion exchange resin is added after the lime cleaning step and before the concentration step. According to this method, the amount of molasses is much smaller than that of the above straight run method. This method is defined as the former desalting method.

In the sugar production method of A and B, salts such as salts and amino acids based on potassium and sodium ions brought from the beet as a raw material, impurities such as nitrogen-containing compounds such as betaine, are mostly contained in the lime cleaning step. Transfers to molasses without being removed. In these sugar production methods, since sugar solution contains a lot of non-sugars (salts and amino acids), a sugar solution having a strong buffering property is obtained, and PH in the concentration and crystal molasses process is weakly alkaline. Because it is kept and driven
The amount of reducing sugar is extremely small, and the content of reducing sugar contained in molasses is 1% by weight based on sucrose.
It is customary to:

On the other hand, in the former desalting method of U, most of the non-sugars (salts based on potassium ion or sodium ion, amino acids, nitrogen-containing compounds such as betaine) are removed in the resin desalting step. Therefore, since the sugar solution has no buffering property, the sucrose is likely to be reduced, and as a result, the amount of reducing sugar in the sugar solution is increased as compared with the above methods of producing sugar beet sugar. For example,
In this method for producing a cormorant, the content ratio of reducing sugars (glucose and fructose) in molasses discharged can be found in “Journal of Refinery Technology Research”, vol. 31,1982
The content of molasses is reported on page 56 of the year, but it is said to be 11 to 15% by weight based on sucrose.

The inventor conducted the experiment shown in the following Experimental Example 2 in order to examine the effect of reducing sugar on the drying of molasses. [Experimental Example 2] The sugar solution was desalted with an ion-exchange resin, and the content per solid content was 86.5% by weight of sucrose, 6.1% by weight of raffinose (7.1% by weight per sucrose), and reduction. A sugar solution having 0.5% by weight of sugar, 0.4% by weight of ash and 6.5% by weight of others was obtained. Using this sugar solution as a control, a reducing sugar was added to this sugar solution for sucrose, 2, respectively.
4, 6, 8, 10 wt% was added, and the sugar solution in which the solid content concentration (Bx) was adjusted to 70% was sprayed onto a drum type dryer having a diameter of 1650 mm and a width of 1900 mm shown in FIG. After drying, it was crushed. The drying conditions were a drum surface temperature of 150 ° C. and a cooling time of 140 minutes. Table 1 shows the results of the dried state of each sugar solution.

[0033]

[Table 1]

According to Table 1, in the case of the sugar solutions in which the ratio of reducing sugar to sucrose is 2% by weight and 4% by weight,
The drying condition was the same as that of the control, the drying was good, and it was possible to grind. Also, their water content% did not differ significantly from the control. Further, when the ratio of reducing sugar to sucrose was 6% by weight, it became difficult to dry, and when it was 8% by weight or more, the dried product became sticky and became crushable. As a result, the reducing sugar content of sucrose was 5% by weight.
Up to 5% by weight, the drying and pulverization will be adversely affected. Therefore, in order to make molasses containing less hygroscopicity, the content of sucrose is less than 5% by weight. I found that it had to be.

Therefore, in the present invention, the reason why the reducing sugar content relative to sucrose is 5% by weight or less is that when the reducing sugar content exceeds 5% by weight, it becomes difficult to dry the molasses and the powder is pulverized. This is because it cannot be done. (4) Next, in the present invention, a means for adjusting the content of the sugar solution having a high reducing sugar content to sucrose to 5% by weight or less will be described. For a sugar solution having a reducing sugar content of more than 5% by weight with respect to sucrose, a reducing sugar may be removed by a chromatographic separation method, or a method of decomposing the reducing sugar with lime may be used.

The latter method of decomposing reducing sugars using lime will be described in more detail. A sugar solution with a large amount of reduction, etc. is treated with Bx1.
Adjust to about 5 to 20%, and add lime milk (quick lime dissolved in water) as the concentration of CaO per volume of sugar solution to be 1
˜2% is added, and then the sugar solution is heated to 80 ° C. to 95 ° C. and kept at this temperature condition for 10 to 15 minutes to decompose the reducing sugar. Next, the sugar solution is saturated with carbon dioxide gas to precipitate and remove lime in the sugar solution as calcium carbonate. The filtrate obtained by filtering the precipitate had the reducing sugars decomposed, and the reducing sugar content relative to sucrose in the sugar solution was 0.5% by weight or less.

(5) Further, in the present invention, the solid content concentration of the sugar solution is preferably 65 to 75% by weight, and the drying becomes poor even if the concentration is low or high. If the solids concentration is high,
The viscosity of the sugar liquid becomes high and the particles when sprayed become large, which deteriorates the drying of the sugar liquid. Also, the pH of the sugar solution
Is preferably adjusted to 6.5 to 7.5. When the pH is high, the dried product is colored and the drying becomes poor. On the contrary, when the pH is low, the sucrose is converted and the drying is affected.

(6) A method for preparing a sugar solution having a raffinose content of 5% by weight or more based on sucrose will be described. As described above, the sugar beet production method includes: Straight run method, a. Molasses treatment method, c. There is a pre-stage desalination method. First, in the straight run sugar production method,
Impurities of potassium- and sodium-based salts and nitrogen-containing compounds in the raw beet inhibit crystallization of sucrose, so that molasses is produced depending on the amount of these non-sugars. The recovery of sucrose crystals by the crystal molasses by this method is usually performed in three steps, and the molasses has a pure sugar ratio of about 6
It will be around 0% by weight. Since most of the raffinose migrates into molasses and is discharged as molasses, the raffinose content in the molasses is kept low. In the examples reported in the literature, the content of raffinose in molasses is between 1 and solids.
2% by weight, sucrose content in molasses is 60% by weight
It is about 1.6 to 3.3% by weight per sucrose
It is a degree. Therefore, in order to increase the raffinose content to, for example, 5% by weight or more per sucrose, it is necessary to concentrate the raffinose using another method such as a chromatographic separation method.

Next, in the former desalting method, since the non-sugar component which is a nectarizing component is removed before the crystal molasses step,
The crystallization process was made more multi-stage and the sucrose was collected,
The amount of molasses produced can be reduced and the raffinose can be easily concentrated by the crystal molasses process. For example, the content of raffinose is 9 to 22% by weight based on sucrose as reported in the journal of the purification technology study of the above-mentioned document.
Is. However, since a large amount of reducing sugar is present, the molasses, sugar solution or a mixture of both produced from this step may be dried by removing the reducing sugar by the method described above.

Next, the molasses treatment method is a straight run method in which a molasses treatment step by a stephen method, a resin desalting method or a chromatographic separation method is added, and the treatment liquid is circulated to the preceding step. In the desalting method, raffinose behaves like sucrose and moves to the treatment liquid side, so that raffinose accumulates during the sugar manufacturing process.
Therefore, the raffinose is gradually concentrated to 5% by weight or more per sucrose.

(7) The inventor eliminates the harmful effect of raffinose on sucrose crystal formation and, at the same time, considers the production of honey containing a large amount of raffinose.
The research on the relation between raffinose and recovery of sucrose crystals was conducted. In FIG. 6, the abscissa shows the raffinose content of concentrated juice (% by weight per solid content), and the ordinate shows the recovery rate (% by weight) of sucrose crystals of the most sugar in the production method. As shown in FIG. 6, if the raffinose content of the concentrated juice (sick juice) supplied to the crystallization step is 1.3% by weight or less based on the solid content, the recovery of sucrose crystals is not affected and 1.3 It was discovered that the recovery rate decreases in proportion to the raffinose content when the content exceeds the weight percentage.

On the other hand, when the raffinose content of the concentrated juice is 1.3% by weight based on the solid content, the raffinose content of molasses is concentrated to about 4.5 to 5% by weight based on sucrose. On the contrary, in order to concentrate to about 7% by weight, the raffinose content of the concentrated juice must be 1.9 to 2.1% by weight based on the solid content, but if adjusted in this way, sucrose crystal recovery in the sugar production process The rate drops.

The inventor has newly found the following method in order to solve the problem of the recovery rate reduction in the sucrose crystallization process. The outline of the process is as shown in FIG. FIG. 7 illustrates a sucrose crystallization and molasses sugar production process diagram, which is the same as the straight run method described above up to the crystal syrup process. The sucrose crystals produced in this crystal molasses process are used as products, while molasses is desalted in the resin desalting process. A part of the obtained desalted solution is sent to a lime cleaning step, and the remaining desalted solution is concentrated, crystallized, and separated. The sucrose crystals obtained in this crystal molasses step are returned to the first crystal molasses step, while molasses is dried and ground in the dry grinding step to obtain molasses-containing sugar.

Based on the process chart for producing the sugar-containing sugar of FIG. 7,
The manufacturing method will be described in more detail. First, the raffinose content per solid content of the concentrated juice is set to 1.3% by weight or less, preferably 1.1 to 1.3% by weight, and sucrose crystals are recovered in a crystal molasses step to obtain molasses. At this time, the content of raffinose in molasses is 4-5% by weight per sucrose.
become. Next, the molasses is desalted using an ion exchange resin in order to remove salts and the like contained in the molasses that inhibit crystallization of sucrose. The ratio of the cation resin to the anion resin and the liquid passing conditions are determined so that the resulting desalted solution has a pH of 8 or more. Part of the desalted solution is circulated to the previous cleaning step, and the rest is concentrated. Sucrose crystals are recovered from this concentrate by crystallization, resulting in raffinose being concentrated in the molasses. The raffinose content of molasses obtained after crystal recovery was 6 to 9 relative to sucrose.
Weight percent. Further, the reducing sugar content of the molasses obtained by this method is 1.5% by weight or less per sucrose, and it does not affect the drying and pulverization, so that the treatment for reducing the reducing sugar content is not necessary. The molasses is adjusted to a predetermined pH using an acid or an H-type weakly acidic cation resin, and if necessary, decolorized with a Cl-type strongly basic anion resin or activated carbon, and then dried by the above-mentioned method to produce a molasses-containing sugar.

In this method, the distribution of the desalting solution circulated to the above-mentioned cleaning step and the desalting solution for producing the molasses sugar may be determined by the raffinose content of the sugar solution, as shown in FIG. From the relationship between the raffinose content of the concentrated juice and the sucrose crystal recovery rate (% by weight), it can be determined so that the sucrose crystal recovery rate becomes high. As described above, by distributing the desalted solution by the method shown in FIG. 7, raffinose can be taken out of the system of the sugar production process as a molasses sugar, so that the crystal inhibition of raffinose against sucrose in the sugar beet production process. The sugar beet sugar can be produced in a high yield by reducing the influence. At the same time, powdered molasses containing a large amount of raffinose can be produced from molasses produced in the sugar beet production process.

Furthermore, there is an effect that the influence of raffinose in the sugar production process can be eliminated or reduced even without using the enzymatic method of α-galactosidase.
In addition, this method can also be used in the step of the Stephen method which employs the enzyme method. That is, a part of molasses is desalted, and then raffinose is concentrated by the above method to produce a molasses-containing sugar. The remaining molasses is treated with the Stephen method and returned to the previous step. This method has the effect of reducing the amount of the enzyme required for decomposing the raffinose by the amount of the raffinose discharged as a molasses sugar outside the process.

(8) The drying apparatus and the drying method of the present invention will be specifically described. A sugar solution containing raffinose in an amount of 5% by weight or more with respect to sucrose was dried by an ordinary spray-drying device, and it had a remarkable hygroscopic property, and had a property of immediately solidifying when left at room temperature. As a result of intensive studies by the inventor in order to remove such hygroscopicity of the dried product, the drying device used in the present invention is a combination of a drum type dryer shown in FIG. 5 and a cooling device using a belt conveyor. And

In this drum type dryer, steam is introduced into the drum so that the surface temperature of the steel plate of the drum is kept constant. The sugar solution is sprayed onto the surface of the drum by the spraying device 1. The amount of the sugar solution sprayed is appropriately 30 to 60 ml per 1 m ² of the heating area of the steel plate of the drum, and the water content of the sprayed sugar solution is evaporated while the drum makes one rotation. The candy-shaped solid matter is peeled off by the scraper 2 at a predetermined position of the rotation of and is dropped on the traveling steel conveyor. The surface temperature of the steel plate of the drum is preferably 145 to 151 ° C. The holding time of the above temperature is 8 per drum rotation.
-10 seconds is preferable. The fallen objects run on a steel belt conveyor in which cold air is blown and are cooled slowly. Furthermore, the thickness of the candy is 40 to 1
Adjust the conveyor speed so that it is 00 mm. The temperature of the candy at this time is 140 ° C. or higher, but cold air is blown for 130 to 150 minutes to cool it gently to room temperature. Due to this gentle cooling, sucrose crystals are crystallized in the candy, and dried molasses sugar having low hygroscopicity is produced. The dried syrup containing sugar is crushed and sieved to a uniform particle size.

The powder produced as described above is packed in a usual plastic bag with powdery sugar-containing sugar having a particle diameter of 1 mm or less, for example. Even if this package was stored for a long period of time, it was stable and hard to solidify.

[0050]

Example 1 In each of the following examples, drying and analysis of sugars were performed as follows. The molasses sugar was dried using a drum type dryer having a diameter of 1650 mm and a width of 1900 mm shown in FIG. As a drying condition, 8 kg / cm ² of steam was put in the drum as a heat source and the drum surface temperature was kept at 145 to 151 ° C. The rotation speed of the drum is 6 ~
7.5 rpm (heating holding time on the drum 10 to 8 seconds)
Therefore, the speed was normally set to 7.5 rpm. The amount of sugar solution sprayed was 30 to 60 ml per 1 m ^{2 of} heated area of the drum. The speed of the steel belt conveyor for receiving the heated candy-shaped sugar solution under the drum was adjusted so that the cooling time was 130 to 150 minutes, and the temperature of the dried product was 20 to 25 at the outlet of the steel belt conveyor. The amount of cold air was adjusted so as to be ℃.

On the other hand, saccharides were analyzed by high performance liquid chromatogram (HPLC) for sucrose and raffinose, and reducing sugars were measured by Berlin Sugar Industry Laboratory (Muller method). In the process for producing sugar beet sugar in the molasses treatment method shown in FIG. 1, molasses whose raffinose content is adjusted to 5% by weight or more based on sucrose in the step performed by the ion exchange resin method as the molasses treatment method, After diluting the solid content concentration (Bx) to 30 to 35% and passing the solution at a temperature of 4 to 8 ° C. to a strongly acidic cation resin regenerated to H type, and then to a weakly basic anion resin regenerated to OH type. , The solid content concentration (Bx) was concentrated to 65 to 75%, and dried and solidified.
The solidified molasses was crushed with a crusher and divided into 1 mm or less and 1 to 3 mm with a sieve. This was continuously carried out for 77 days. Both particles having a particle size of 1 mm or less and particles having a particle size of 1 to 3 mm were enclosed in a vinyl bag and stored for 6 months. Table 2 shows the results of component analysis of the thus-produced molasses-containing sugar.

[0052]

[Table 2]

[0053]

Example 2 Molasses using the stephen method as the molasses treatment in the manufacturing process of beet sugar of the molasses treatment method shown in FIG. 1 (sucrose 58.0% by weight as a component per solid content, raffinose 3.1% by weight) , Reducing sugar (0.4% by weight) was desalted by the method described in Example 1, and the desalted solution was concentrated to a solid content concentration (Bx) of 70% by a 10 l rotary evaporator. After adjusting the pH, 200 l of the concentrated liquid was dried by the method of Example 1, crushed and sieved. The molasses sugar thus produced was preserved in the same manner as in Example 1, but it was free-flowing and did not solidify. The components are shown in Table 3.

[0054]

[Table 3]

[0055]

Example 3 Sucrose having a component ratio per solid content of 7
5.0% by weight, raffinose 5.6% by weight, reducing sugar 1
A beet sugar solution having a solid content concentration (Bx) of 18% at 1.5% by weight was prepared, and 50 l of quicklime solution (lime milk) having a CaO concentration of 16% by weight was added to 450 l of this sugar solution, and 85 ° C.
The reducing sugars were decomposed by allowing to stand at room temperature for 15 minutes, and then carbon dioxide was saturated until the pH reached 9, and lime was precipitated as a precipitate of calcium carbonate. The supernatant was filtered with a filter cloth and filter paper. The filtrate was desalted by the method of Example 1 and concentrated to a solid content concentration (Bx) of 70% with a rotary evaporator of 10 l, and 100 l of the liquid after pH adjustment was dried, pulverized and sieved by the method of example 1. The results of the storage test of the obtained molasses-containing sugar are the same as those in Example 1, and the component analysis results are shown in Table 4.
Shown in.

[0056]

[Table 4]

[0057]

[Example 4] A sugar beet sugar solution having the same composition as the sugar beet sugar solution used in Example 3 and a solid content concentration (Bx) of 50% was used as a new MCI type chromatographic separation device (two tank type) manufactured by Ryoka Techno Co., Ltd. , A resin amount of 1 m ³ ) was used for chromatographic separation to separate into three components, a sucrose-rich segment, a raffinose-rich segment, and a reducing sugar-rich segment. In the separated liquid, a sucrose-rich fraction and a raffinose-rich fraction were mixed to eliminate reducing sugars. This solution was subjected to the same desalting process as in Example 3 to produce a molasses-containing sugar. The results of the storage test of the obtained molasses-containing sugar were the same as in Example 1, and the component analysis results are shown in Table 5.

[0058]

[Table 5]

[0059]

[Example 5] The raffinose content in the sugar solution in the crystallization step is suppressed to a low level by setting the raffinose content in the concentrated juice to be subjected to the step shown in Fig. 7, ie, the crystallization step, to 1.3% by weight or less. As shown in FIG. 6, sucrose crystals were recovered so as to maximize the sucrose crystal recovery rate. The resulting molasses was desalted with an ion exchange resin, and sucrose was recovered from the desalted sugar solution by a crystallization method to obtain a molasses enriched with raffinose. This molasses was decolorized with a Cl-type strongly basic anion resin, adjusted to pH, and then dried by the method of Example 1 to produce a molasses-containing sugar. The results of the storage test of the obtained molasses-containing sugar were the same as in Example 1. The production by this method was carried out continuously for 126 days.

Table 6 shows the difference between this method and the method of Example 1 for comparison.

[0061]

[Table 6]

According to Table 6, since the method of Example 1 produces a molasses sugar containing a large amount of raffinose, the raffinose content of the concentrated juice is 1.6 in the manufacturing period of the molasses sugar.
It was found that the operation had to be carried out by raising the value to ˜2.0, and as a result, the recovery rate of sucrose crystals was lowered to 48.5% and the operating rate was lowered. On the other hand, although the method of Example 5 can produce a molasses sugar having the same raffinose content as the method of Example 1, the raffinose content of the concentrated juice is 1.1 to 1.3%. Table 6 shows that the sucrose crystal recovery rate can be kept low and the operating rate can be maintained as a result.

The term "non-manufacturing period" in Table 6 means a period in which sugar-containing sugar is not manufactured. By the way, the production of sugar beet started in late October when the raw beets were harvested,
The non-manufacturing period ends in February to March of the following year, and the raffinose content in the beet is low immediately after harvesting the beet in late October. This is because the harvested beet has a low raffinose content immediately after harvest, but the content gradually increases during the storage of the beet during the production of sugar beet sugar. In the production of sugar beet sugar at this time, the raffinose is small in the sugar solution in the sugar production process, so that crystallization of sucrose is not hindered. In the non-manufacturing period of the molasses sugar immediately after the beet is harvested, the content of raffinose in the sugar solution in the sugar manufacturing process is less than 5% by weight based on sucrose, and thus the molasses sugar cannot be manufactured.

In addition, the production period in Table 6 means that the raffinose content increases during the storage of the beet, and the beet is used to extract the molasses containing raffinose outside the system of the sugar production process to obtain powdered malt. It means the time when sugar is produced. Also,
The operation rate is expressed as 100% of the raw material processing amount per day when the sugar-containing sugar is not produced (non-production period). That is, in the non-manufacturing period, as described above, the amount of raffinose is small in the sugar solution, and the crystallization of sucrose is hardly affected by raffinose crystallization inhibition.

[0065]

Example 6 Molasses obtained from the sugar beet production process having the molasses treatment step shown in FIG. 1 which is a stepene method and an enzymatic step of α-galactosidase (component weight% per solid content, sucrose 60.5). % By weight, raffinose 2.
8 wt%, reducing sugar 0.4 wt%) was desalted using an ion exchange resin. The desalted solution was concentrated, crystallized using a 16 l crystal can, and separated by centrifugation into sucrose crystals and molasses. The molasses thus obtained was mixed with the solid content (B
x) It was adjusted to 70% and 100 l was dried by the method of Example 1 to obtain a molasses-containing sugar. The results of the storage test of the obtained molasses-containing sugar were the same as in Example 1, and the component analysis results are shown in Table 7.

[0066]

[Table 7]

[0067]

According to the present invention, the following effects are exhibited. (1) It is possible to provide a powdery molasses-containing sugar containing 5% by weight or more of raffinose having a growth effect on bifidobacteria based on sucrose, using beet as a raw material. (2) The powdered molasses sugar containing raffinose in an amount of 5% by weight or more based on sucrose produced by the method of the present invention does not absorb moisture even after long-term storage, and is as easy to use as granulated sugar. Good.

(3) The present invention has clarified all the conditions for producing powdered molasses sugar containing beet as a raw material and containing raffinose in an amount of 5% by weight or more based on sucrose. By adopting a certain pre-stage desalting method, it became possible to produce powdered molasses sugar from a sugar solution in which a large amount of reducing sugar was produced during the sugar production process and which contained a high raffinose content.

(4) The present invention reduces or eliminates the effect of raffinose causing sucrose crystallization inhibition in the sugar beet sugar manufacturing process, which makes it possible to produce sugar beet sugar in a high yield and at the same time. , It became possible to produce powdered molasses containing a large amount of raffinose from molasses produced from the sugar beet production process. (5) The present invention reduces or eliminates the effect that raffinose causes sucrose crystal inhibition in the sugar beet sugar production process. Therefore, without using α-galactosidase conventionally used for degrading raffinose, It became possible to produce sugar.

(6) Since the drying device of the present invention is a combination of a drum type dryer and a cooling device using a belt conveyor, the dried product obtained from this drying device is a drum type dryer. By heating and drying the above and gradual cooling of the belt conveyor, crystallization of sugar crystals proceeded, and it became a free-flowing powdery powdered molasses-containing sugar containing raffinose having less hygroscopicity.

[Brief description of drawings]

FIG. 1 shows a manufacturing process of sugar beet sugar by a molasses treatment method.

FIG. 2 shows a manufacturing process of sugar beet sugar by a straight run method.

FIG. 3 shows a manufacturing process of sugar beet sugar by the former desalting method.

FIG. 4 shows a graph of experimental results obtained by drying a sucrose solution containing raffinose.

FIG. 5 shows a configuration of a drying device in which a drum type dryer for drying and solidifying a sugar solution containing raffinose and a cooling device using a belt conveyor are combined.

FIG. 6 is a graph showing the relationship between the raffinose content of concentrated juice and the recovery of sucrose crystals.

FIG. 7 shows a process for producing a molasses sugar to eliminate or reduce the inhibition of sucrose crystals by raffinose.

[Explanation of symbols]

 1 spraying device 2 scraper

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Nobuyoshi Keiki Hokkaido, Sapporo City, Chuo-ku, Kita 4-3 West 1-3 chome, Hokuren Agricultural Cooperative Federation (72) Inventor, Hiroaki Tsujioku, Kita-ku, Chuo-ku, Sapporo, Hokkaido Josai 1-3 chome Hokuren Agricultural Cooperative Association

Claims (8)

[Claims] (1) A sugar solution produced from beet as a raw material and desalted and refined with an ion exchange resin, wherein the raffinose content of the sugar solution is 5% by weight based on sucrose.
The above sugar solution is used as a raw sugar solution, and (2) the raw sugar solution is adjusted to have a reducing sugar content of 5% by weight or less with respect to sucrose to obtain an adjusted sugar solution. Adjust sugar solution,
A method for producing a powdered molasses containing raffinose, which comprises concentrating a solid solution to a concentration of 65 to 75% by weight to obtain a concentrated solution, and pulverizing the concentrated solution. 2. (1) A step of cutting and exuding beet, a step of treating the exuded sugar solution with lime for cleaning, a step of concentrating the cleaned sugar solution, a step of precipitating crystals to form sucrose crystals and molasses. A step of treating molasses in a sugar beet sugar production step, which comprises a step of separating the molasses, a treatment step for removing impurities from the molasses, and a step of returning the treated molasses before the step of separating the sucrose crystals and the molasses. (2) The raw sugar liquid obtained by desalting and refining a part of the molasses treated with the above method with an ion-exchange resin, and making the raffinose content of the sugar liquid 5% by weight or more with respect to sucrose. The reducing sugar content is 5% by weight based on sucrose
The adjusted sugar solution is adjusted as follows, (3) the adjusted sugar solution is concentrated to a concentrated solution so that the solid content concentration is 65 to 75% by weight, and (4) the concentrated solution is A method for producing powdered molasses-containing sugar containing raffinose, which comprises pulverizing. 3. A crystallization process is carried out by (1) cutting beet into pieces and exuding, (2) treating the exuded sugar solution with lime, and (3) concentrating the cleaned sugar solution. The raffinose content of the concentrated sugar liquid to be added is set to 1.3% by weight or less per solid content, (4) sucrose crystals are crystallized to separate sucrose crystals and molasses, and (5) separated molasses is ionized. (6) Part of the desalted and refined molasses was returned to the step before crystallizing sucrose crystals, and (7) the raffinose content of the remaining molasses was changed to that of sucrose. 5% by weight or more of raw sugar solution,
(8) The raw sugar solution is adjusted so as to have a reducing sugar content of 5% by weight or less with respect to sucrose to obtain an adjusted sugar solution, and (9) the adjusted sugar solution has a solid content concentration of A method for producing a powdered molasses-containing sugar containing raffinose, which comprises concentrating a concentrated liquid to 65 to 75% by weight to give a concentrated liquid, and powdering the concentrated liquid. 4. The pulverization has a surface temperature of 145 to 15
The concentrated liquid is sprayed on a steel plate kept at 1 ° C. in a fine mist state, dried and solidified, and pulverized to be powdered. A method for producing powdered molasses containing raffinose. 5. A sugar solution having a raffinose content of 5% by weight or more based on sucrose, which is a raw sugar solution, is prepared from a sugar beet sugar solution by a chromatographic separation method. 2. A method for producing a powdered molasses sugar containing raffinose according to item 1. 6. A raw sugar solution, a method in which the content of reducing sugar to adjust to adjust sugar solution so as to quintuple the amount of% relative to sucrose is added lime milk to raw sugar solution The adjustment is performed by performing heat treatment.
4. A method for producing a powdered molasses containing the raffinose according to any one of 3 to 3. 7. A powdered molasses sugar containing raffinose manufactured by the method for manufacturing a powdered molasses sugar containing raffinose according to any one of claims 1 to 6. 8. A rotatable drum, the surface of which is heated by introducing steam, a spraying device for spraying a sugar liquid containing raffinose onto the surface of the drum, and a sugar liquid sprayed on the drum. An apparatus for drying a molasses containing a scraper for peeling off the surface of a drum at a fixed position, and a conveyor for gently cooling the solid matter peeled off from the drum while being conveyed.