JPS6210145B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for obtaining so-called cane extract having umami and flavor components from washed molasses. Raw sugar is produced by chemically cleaning cane juice, removing and/or decomposing impurities, concentrating it, and crystallizing it. The honeydew film on the crystal surface of this raw sugar contains many components other than sucrose. The standard sugar refining process that is currently being carried out is to separate the honey film attached to the surface of raw sugar in the first sugar washing process by centrifugation, and then separate the washed sugar that corresponds to the crystalline portion and the washed sugar that corresponds to the dense membrane portion. Get molasses. The washed sugar is converted into an aqueous solution and subjected to cleaning treatment using carbonic acid filling, activated carbon, ion exchange resin, etc. to obtain fine liquor. Next, sugar crystals are crystallized and grown while the fine liquor is concentrated in a crystal can, and then separated into crystals and molasses using a centrifuge. The molasses is returned to the crystallization process, and crystallization is usually repeated 4 to 7 times, and the crystals are dried and sieved to produce a product. The molasses in the final stage of this main process is mixed with the washed molasses and sent to the recovery process, where crystallization is usually repeated 2 to 3 times, the crystals are mixed with the washed molasses, and the final molasses is Use it as blackstrap molasses. The washed molasses, the final stage molasses of the main process, and the blackstrap molasses mentioned above all have unpleasant tastes and are difficult to use for human consumption. However, the present inventors discovered that among the honeys produced during the sugar refining process, especially the washed molasses, there are umami substances hidden in unpleasant tastes such as astringency, bitterness, and pungent substances, as well as favorable flavors. We presumed that there was a considerable amount of this substance and that it could be effectively extracted, and we proceeded to investigate ways to do so. Therefore, we first added 10 ml of molasses diluted to 40° Bx to a column of Cephadex (G-100) with a height of 410 mm and a diameter of 25 mm, and investigated the taste composition of each fraction by gel filtration using water as a solvent. However,
The results shown in Table 1 were obtained. The taste and flavor were determined through sensory testing by an experienced panel.

【table】

[Table] From these results, it is thought that the umami substances in pre-molasses have a molecular weight of approximately 10,000 or less, and the molecular weight cut-off is 10,000,
When it was subjected to ultrafiltration using ultrafiltration membranes of 15,000 and 20,000, it was found that most of the substances that cause astringent taste and persistent discomfort on the tongue were removed from the permeate. However, when an ultrafiltration membrane with a molecular weight cutoff of 25,000 or more is used, many unpleasant tastes such as astringency remain, making it unsuitable. However, the permeate obtained by using an ultrafiltration membrane with a molecular weight cutoff of 20,000 or less still has a strong bitterness and pungency, and a small amount of astringency, so this is removed and the umami and flavor are removed. Many experiments were conducted to extract it. As a result, by subjecting the permeate to ion-exchange membrane electrodialysis and desalting the salt content in the range of 25 to 75%, the result is a sweet potato with a moderate amount of astringency, bitterness, and spiciness, and a unique flavor and umami taste. A syrup suitable for being called an extract was obtained. On the other hand, if molasses other than washed molasses is used, such as molasses at the final stage of the above-mentioned main process or blackstrap molasses, it is not possible to obtain a cane extract with the unique flavor and taste of the present invention. Nakatsuta. The reason for this is not clear, but molasses other than washed molasses originally contains almost no of these substances, or molasses other than washed molasses contains almost no of these substances, or during the purification process, crystallization process, etc.
Obtained due to the decomposition, removal, volatilization, etc. of umami substances and flavor substances, or conversely due to the generation of large amounts of substances other than the characteristic flavor (e.g. caramel odor) due to heating during the cleaning process, crystallization process, etc. It is presumed that this is not possible. In particular, the present inventors have found that when the permeate obtained by ultrafiltrating washed molasses by the method of the present invention is subjected to ion-exchange membrane electrodialysis treatment, unlike simple desalination treatment, the process is performed at a relatively early stage, that is, It has been found that by desalting 25 to 75% of the ash content, bitterness and pungency can be effectively removed, and at the same time, an extract with unique flavor and umami can be obtained.
It is not clear why this phenomenon occurs, but bitterness,
This is presumed to be due to pungent and astringent substances being dissociated and removed by electrodeposition. On the other hand, if the ash content is removed below this level by ion-exchange membrane electrodialysis, the characteristic flavor and umami flavor will be reduced, which is not desirable. The washed molasses used in the present invention can be prepared in the same manner regardless of where the raw sugar is produced. The present inventors confirmed this using washed molasses made from various raw sugars produced in Australia, Cuba, Natal, Thailand, etc. When carrying out the present invention, the initial molasses concentration is usually 30 to 40.
diluted to
cm ² , a temperature of 35 to 40°C, and a flow rate of 1.0 to 2.0 m/sec, a solid content recovery rate of 70 to 75% in the permeated liquid can be obtained with 4 to 5 times concentration (volume). The taste of this permeated liquid has a large amount of astringency and a persistent unpleasant taste that sticks to the tongue compared to the undiluted liquid. The permeate obtained as described above is further treated with an electrodialyzer equipped with a cation exchange resin membrane and an anion exchange resin membrane, using, for example, a platinum electrode, at a voltage.
If electrodeposition is performed at 1.0 Volt/1 pair at a liquid temperature of 40°C, a treatment liquid with 25 to 75% desalination can be obtained in a relatively short time. The electrodeposited solution after electrodialysis can be used as is as a cane extract, but usually the solid content is 70%.
Use concentrated to ~80%. Examples of usage include adding sugarcane extract to glucose/fructose liquid sugar, maltitol liquid, sucrose liquid, starch syrup, etc.
By blending these sweet substances by blending them, it is possible to add richness to the taste of these sweet substances, hide their defects, and give them a unique taste and flavor. Moreover, by using fragrances in combination, a wider range of uses can be considered. A further interesting characteristic of the cane extract is that the cane extract of the invention is added to a mixture of one or more alternative sweeteners such as stevioside or stevia extract, licorice, glycyrrhizin, soumatin or soumatin-containing substances, aspartame. By this, the favorable taste of cane extract,
It has the effect of eliminating the unpleasant aftertaste, bitterness, and unpleasant taste inherent in the alternative sweetener, while preserving the flavor. For example, when sugarcane extract with a solid content of 75% was added to a sweetener (A) containing 75% maltitol, 1% stevioside, and 24% water, the test results by a three-person expert panel are shown in Table 2. It was hot.

[Table] When cane extract was added to the following mixed sweetener of maltitol, stepioside, and soumatin, the results shown in Table 3 were obtained.

[Table] Cane extract alone can also be used as a flavoring or seasoning material for confectionery. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 Washed molasses obtained from raw sugar produced in Cuba (Ref
Bx78.5゜) 10 diluted to Bx35゜ with tap water, 100
Coarse contaminants were removed using a mesh strainer. This liquid was subjected to ultrafiltration using an ultrafiltration device equipped with a 0.16 m ² DUY-M membrane (molecular weight cut off: 20000) manufactured by Daicel. The extreme condition is an average pressure of 8Kg/
cm ² , supply temperature 40° C., and linear velocity 1.8 m/sec. Table 4 shows the analytical values of the raw material washed molasses, the ultrafiltrate permeate, and the ultrafilter concentrate used. Note that the ash content relative to the Bx solid content of washed molasses and permeate before and after ultrafiltration is almost unchanged. Next, the obtained permeate 21 was subjected to ion exchange membrane electrodialysis treatment. The ion exchange membrane is made by Asahi Glass.
Uses CMV membrane and AMV membrane, effective membrane area 16.72d
m ² (2.09 dm ² × 8 rooms), and platinum electrodes were used.
The flow rate of the feed solution was 120/hour, the supply temperature was 40° C., the transmembrane voltage was 1 Volt/pair, and 5 portions of 1% NaCl were initially placed in each of the concentrated liquid side and the polar liquid portion. Under these conditions, desalting solutions with various desalination rates for the ultraviolet permeate were prepared, and each was concentrated to 75°Bx using a rotary evaporator to obtain products. Regarding the obtained products, the relationship between salt removal rate, taste, and flavor was investigated by an expert panel, and the results are shown in Table 5. As seen in this table, desalination rates of 0% (sample No. 1, ultrafiltration liquid) to desalination rates of 22% (sample No. 3) have strong bitterness and spiciness, and a well-balanced taste. Not desirable as a cane extract. Also, desalination rate is 83%
(Sample No. 8) had a bland taste due to a decrease in umami and flavor components, which was also undesirable. That is, the desalination rate is 28% (sample
No. 4) to desalination rate of 61% (sample No. 7), especially desalination rate of 46% (sample No. 5), desalination rate of 52% (sample
No. 6) became an excellent cane extract.

【table】

[Table] Example 2 Washed molasses (ash content/
Br: 5.51%, other organic matter/Bx: 13.72%) and washed molasses obtained from Australian raw sugar (ash content/Bx: 5.83%, other organic matter/Bx: 17.31%)
When ultrafiltration and electrodialysis were performed on the samples according to Example 1, the desalination rate was 35% to 70% for the Natal product, and the desalination rate was 30% to 75% for the Australian product. It has become an excellent cane extract. Example 3 When the cane extract obtained in Examples 1 and 2 was added at a solid content of 2 to 50% to sweeteners such as sucrose solution, high fructose sugar solution, and maltit, a syrup with excellent flavor was obtained. Obtained.

Claims (1)

[Claims] 1 Molecular weight cutoff of washed molasses in refined sugar production
Ultrafiltration is performed using an ultrafiltration membrane of 20,000 or less, and the permeate is subjected to ion exchange membrane electrodialysis to reduce the
A method for producing cane extract, which is characterized by desalting.