JPS6121080B2 - - Google Patents

Description

[Detailed description of the invention]

This invention relates to the treatment of sugar beet juice.
To provide a method for treating sugar beet sugar juice, which improves the hypersensitivity of sugar juice when cleaning degraded raw sugar juice produced by leaching from sugar beet contaminated with microorganisms by a carbonation method. Beet sugar is produced by cutting and infusing sugar beets to obtain raw sugar juice, which is then purified, concentrated, crystallized, and separated into honey.The raw material used for this is usually sugar beet.
Harvested from mid-October to the end of November, some of it is transported directly to the sugar factory for processing, but the majority is temporarily stored at farms, etc., and the amount equivalent to the daily processing amount during the approximately 5-month sugar manufacturing period is delivered to the factory. It is transported to the factory for sugar production. Therefore, since sugar beets brought in in the latter half of the sugar manufacturing period are stored for a long period of time, their quality deteriorates, and especially if they are contaminated with microorganisms during the storage period, the deterioration becomes severe. If such raw sugar juice leached from sugar beet is treated with a multi-stage carbonation purification method, the hypersensitivity of the second carbonated juice will worsen, causing various problems such as lowering the capacity of the sugar factory. Conventionally, methods to deal with such hypersensitivity have included partially changing the carbonation process or changing the means of adding lime, but no method has been found that produces a significant improvement effect. Only a passive method has been taken to maintain working capacity by increasing the number of times the filter is cleaned, and there have been strong expectations for the emergence of an efficient method. When processing sugar beet due to deterioration during storage,
Although no in-depth research has been conducted to date as to why the hypersensitivity of the second carbonated juice worsens, according to the research of the present inventors, raw sugar beets are contaminated with microorganisms during storage and microorganisms develop. The present invention was developed after discovering that dextran, one of the products of sugar beet, deteriorates hypersensitivity. This problem was solved by adding dextranase to raw sugar juice to decompose dexralin, and then cleaning it using the carbonation method. The sugar juice used in the method of the invention is particularly a raw sugar juice leached from sugar beets that have been stored for a long time and have been contaminated with microorganisms. Even when sugar beet is healthy, it may contain trace amounts of dextran, but since most of them are low-molecular and the amount is small, it does not cause any undue influence. However, the situation is different when contaminated with microorganisms; for example, leuconostectomesenteroids produce large amounts of dextran, with a molecular weight of 110
It is known that it can reach up to a million. According to research conducted by the present inventors, the higher the molecular weight of the dextran produced, the worse the processability becomes. This will now be explained using a model experiment using raw sugar juice. The experiment was conducted using Bx14.7, PH6.2 dextran prepared by infusion from a healthy sugar beet with a normal second carbonation content.
Using 20 ppm raw sugar juice as a stock solution, commercially available dextran T-2000 (trade name; molecular weight: 2 million), dextran C (trade name: molecular weight: 60,000 to 90,000) with different molecular weights were added to this raw sugar juice at 100, 200, 300, respectively. 400 and
After adding 500ppm and keeping it at 85℃, adding milk of lime so that the CaO concentration was 2% (W/V) and stirring gently for 20 minutes, the alkalinity was 80mgCaO/100.
Perform the first carbonation by blowing carbon dioxide gas until the volume reaches ml, and collect the supernatant liquid using the decantation method.
This was again held at 80℃ and the alkalinity was 10mg.
Blow in carbon dioxide gas until CaO/100ml.
After filling with carbonic acid, use Toyo No. 2 (trade name) paper in a strainer with an excess area of about 0.4 cm ² to suction it at a vacuum level of 600 mgHg, and measure the time required for the liquid volume to reach 200 ml. did. The results are shown in Table 1.

[Table] From the results shown in Table 1, all dextrans inhibit hypersensitivity, but particularly high-molecular dextran inhibits hypersensitivity more strongly. Next, we conducted an experiment using a simulated sugar solution to determine why dextran worsens the hypersensitivity of the second carbonated juice. The experiment was conducted using a simulated sugar solution of the first carbonated super-sugar juice (composition of 100ml: 14.0g of sucrose,
100, 300, and 500 ppm of Dextran T-2000 (trade name) and Dextran C (trade name) were added to 140 mg of HCl (140 mg of NaOH, 80 mg of CaO, 10 mg of NaOH, 80 mg of CaO), and kept at 80°C until the alkalinity reached 10 mg CaO/100.
ml (corresponding to the second carbonation), homogenize this using ultrasonic waves, centrifuge at 1000 rpm for 5 minutes using a centrifuge, and collect two-thirds of the supernatant. The mixture was thoroughly mixed, and the amount of small particles mainly composed of calcium carbonate that did not settle under the centrifugal force was measured at a wavelength of 720 mμ and was determined as −logT ₇₂₀ OD. -logT ₇₂₀ OD measures the degree of turbidity caused by suspended particles at a wavelength of 720 mμ, which is not easily affected by color. As the amount of particles increases, transmission is obstructed, so a proportional relationship can be obtained between the amount of particles and absorbance. Also, in parallel with this, the alkalinity is 10mgCaO/100ml.
The carbonated liquid into which carbon dioxide gas has been blown (corresponding to the second carbonation) is passed in the same manner as described above, the time required for this is measured, and this is correlated with the state of the particles and calculated as follows. Table 2 shows the relationship between the amount of small particles and the elapsed time in FIG.

[Table] As shown in Table 2, when the same concentration of dextran is added, due to the presence of dextran with a higher molecular weight, less of the calcium carbonate particles produced by carbonation are produced by the same centrifugal force. It was found that the amount of non-sedimented particles increased, which means that the presence of higher molecular weight dextran has the effect of making the calcium carbonate particles smaller. and the amount of small particles (−
If we look at the relationship between (expressed as logT ₇₂₀ ) and hyperactivity from Figure 1, we can see that there is a linear or almost linear relationship between the two, and it is clear that the miniaturization of the produced calcium carbonate particles worsens hyperactivity. be. The above-mentioned deterioration of hyperactivity can be significantly improved by adding dextranase, and this will now be explained using an experimental example. In the experiment, the above Dextran T was added to 500ml of the raw sugar juice sample used in the experiment shown in Table 1.
-2000 (trade name) to a concentration of 5000 ppm, and then dextranase DL-2 (trade name;
Contains 450,000 units of dextranase per gram
56% (W/W) glycerin solution) was added to a concentration of 1/10 to 1/1500 of the added dextran for 2.5 min and 5 min.
The mixture was allowed to react for a minute to decompose, and then the second carbonated juice was passed in accordance with the experimental procedure shown in Table 1, and the elapsed time was measured. The amount of dextran in the raw sugar juice is determined from the difference in the amount of residual sugar on dialysis before and after enzyme treatment, and 25 ml of the sample is diluted with acetic acid buffer (PH5.1).
ml, add 0.2 ml of Dextranase DL-2 (trade name) to this in a constant temperature water bath at 55℃, stir, react for 45 minutes, and after the reaction is completed, transfer to a dialysis membrane (Visking Model 36/32). Dialyzed in running tap water for 72 hours, then taken out and diluted to 250 ml. At the same time, the sample without enzyme treatment was treated in the same way. The sugar content in both solutions was determined by the phenol-sulfuric acid method and the difference was determined. The dextran concentration was taken as dextran concentration.
To measure the dextranase titer, take 2.0ml of 2.5% dextran solution and place it in a constant temperature water bath at 40°C for about 10 minutes.
After standing for a minute, 1.0ml of the sample (an appropriate amount of dexlanase dissolved in phosphate buffer) was added, shaken, and left standing in a thermostatic water bath, and after 10 minutes, 2N-
Add 0.5 ml of H ₂ SO ₄ and shake. After leaving to stand for about 10 minutes, neutralize with 1N-NaOH using phenolphthalene as an indicator. Add 0.5 ml of water and quantify the reducing sugar using the Somogyi method. Enzyme reaction 1 The activity of dextranase that releases reducing sugar equivalent to 1 μmol of glucose per minute was defined as 115 units. Table 3 shows the relationship between the above dextranase DL-2 (trade name) concentration and elapsed time (seconds). In addition, the dextranase DL-2 concentration in the table is dextran T.
-2000 (trade name) is the concentration relative to 500ppm.

[Table] As shown in Table 3, the effect of improving hypersensitivity brought about by the addition of dextranase is remarkable, and when the reaction time is 2.5 minutes, the concentration is 1/150 to 1/100 and the reaction time is 5 minutes. It is known that the excess returns to normal values at a concentration of 1/300 to 1/150. Furthermore, similar results were obtained for raw sugar juice from degraded sugar beets as shown in Table 3, and when the amount of dextran normally present in degraded raw sugar juice is less than 500 ppm, dextran is detected by the dextranase measurement method. By adding 3,000 to 4,500 units of dextranase and reacting for 2.5 to 5 minutes, it was possible to significantly improve the hypersensitivity of the second carbonated juice. In general, enzymatic reactions are controlled by the amount of enzyme, reaction temperature, and reaction time under the same conditions, but based on the conditions of beet sugar production, increasing the reaction time means increasing the residence time of the sugar juice. death,
Since the size of the apparatus is increased, the above 2.5 to 5 minutes is preferable, and the amount of enzyme added should be adjusted accordingly, preferably 3000 to 4500 units per 1 g of dextran in the raw sugar juice. Dextranase can be added at any step of the leaching sugar juice, but is preferably added at the second step.
It is best to add between 2.5 and 5 minutes before carbonation. The dextranase used in the present invention can be of various origins, such as those selected from microorganisms belonging to the genus Chaetomium, Penicillium, Aspergillus, Spicaria, Lactobacillus, Servibrio, etc. Dextranase can be collected from microorganisms by culturing them. Also, as is clear from the above explanation, those having a strong ability to decompose high molecular weight dextrins are preferred, such as dexlanase obtained from a culture of Chaetomium gracile (Hattori, A, et al: Agr.BiO.
Chem. 452347 & 2409, (1981)) and the enzyme commercially available as Dextranase DL-2 (trade name) and Penicillium funiculosum.
Dextranase obtained by culturing the funiculosum funiculosum (Tsuchiy HM, et al: Tournal of
Bacteriology, 64P.513-519, (1952)). However, due to the degree of deterioration of raw sugar beet and differences in sugar manufacturing technology, the pH of raw sugar juice
Since there are differences in temperature, concentration, etc., it goes without saying that the dextranase of the above-mentioned origin may be selected and used accordingly. The added dextranase is completely removed or deactivated during the lime addition or carbonation filling and subsequent steps in the carbonation method, and does not cause any problem in concentrating the sugar solution or decoction. As described above, the present invention adds dextranase to the raw sugar juice from sugar beets that has deteriorated due to storage, converts it into low molecular weight sugars, improves the hypersensitivity of the raw sugar juice, and performs sugar production. In addition to easy management, sugar loss caused by frequent washing of the strainer is also reduced, which also improves product yield and quality. This will be explained below using examples. Example 1 A healthy sugar beet at the beginning of sugar production was cut into strips,
The composition of the raw sugar juice obtained by hot leaching with a leaching device is 15 ppm of Bx14.1PH6.2 dextrant, and when this is cleaned by the carbonation method described above, the second carbonated juice is A pressurizer (filter press, excess area 58.06 m ² ) that uses synthetic fiber cloth (product name Pyren P-20-1) was used, and it was found that each pressurizer was used for more than 24 hours, which was completely overtime. No phenomenon of poor sex was observed. On the other hand, in the latter half of the sugar manufacturing period, the raw sugar beet was removed from the pile storage and processed in the same manner as above. The composition of the raw sugar juice was Bx13.7PH6.0 and 180ppm of dextran, which showed a decrease in pH and an increase in dextran. When this sugar juice was purified by the carbonation method in the same manner as above, and the second carbonated juice was passed through the same filter press as above, the usage time per machine was approximately 12 hours, which was half of the above. However, since hypersensitivity was observed, dextranase DL-2 was added to the same raw sugar juice at approximately 60°C at a concentration of 1/150 of the dextran concentration (180 ppm) in the raw sugar juice (enzyme amount 1.2 ppm, 3000 g/g of dextran).
unit) was added and after a reaction time of 2.5 minutes, carbonic acid cleaning was performed in the same manner as above. Significantly improved.

[Brief explanation of the drawing]

FIG. 1 is a diagram illustrating the relationship between the amount of small particles and the elapsed time depending on the dextran concentration, where the vertical axis shows the elapsed time (seconds) and the horizontal axis shows -logT ₇₂₀ OD. 1...Dextran T-2000 (product name), 2...
...Dextran C (product name).

Claims (1)

[Scope of Claims] 1. A method for processing sugar beet juice in which raw sugar juice leached from sugar beet with deteriorated quality is purified by a carbonation method, in which dextonase is added to the raw sugar juice, decomposed by an enzyme, and then purified by a carbonation method. Processing method 2 for beet sugar juice characterized by
The treatment method according to claim 1, which comprises adding 4500 units of dextonase.