JPS6341543B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing edible fiber from sugar beet, a raw material for producing sugar beet. Raw sugar beets are produced by cutting the leaves from sugar beets in the field, harvesting only the roots, and transporting them to the sugar factory.As shown in the drawing, the raw sugar beets consist of a crown part 1, an epidermis part 2, and a core part 3. At the sugar factory, sugar beet, which is the raw material for sugar production, is washed with water and cut into cosset using a cutting device.The cosset is put into various types of extraction devices to extract the sugar content, and the extract is purified, concentrated, and decocted. The sugar is recovered and the cosset from which the sugar has been extracted is dried and made into beet pulp. An analysis example of this beet pulp is shown in Table 1.

[Table] As shown in Table 1, beet pulp contains a large amount of non-cellulose polysaccharides such as pectin outside cellulose and hemicellulose, all of which are either indigestible in the human body or extremely indigestible. Since beet pulp is a polysaccharide, it is expected to be useful as so-called dietary fiber (edible fiber), but beet pulp has the odor and taste characteristic of sugar beets, and contains hard woody fibers, so it cannot be used as is. It is unsuitable for human consumption as it causes a feeling of disgust and strangeness, and has traditionally been used exclusively as feed for livestock. However, even if the fleshy pulp is softened by hydrochloric acid treatment and the outer skin pulp, which is a foreign substance that does not soften by pureeing, can be removed, the unusual odor, taste, and grayish-black color characteristic of sugar beet remain in the sugar beet pulp. However, it was not suitable for human consumption. In view of the above circumstances, the present inventors conducted various studies on the causes of the disgust and discomfort described above when obtaining high-quality edible fibers. Collect only the excised core, cut it into cossets, extract the sugar with hot water, dehydrate the extracted cossets, and dry them to produce a woody hard pulp and fine earth and sand, and the off-taste and odor disappear. It was discovered that sugar beet pulp has a good color hue, and by further crushing this pulp, it was possible to make a good edible fiber. In other words, when the raw material sugar beet is washed at the sugar beet sugar manufacturing factory, trace amounts of soil and sand mixed into the sugar beet pulp are removed from the crown and skin of the sugar beet root, in the side grooves with a depth of about 5 to 10 mm, and in the fine roots. This is caused by the adhering soil being transferred without being completely removed.
In addition, the hard pulp mixed in is caused by pulp from the crown, gutter, fine roots, and epidermis;
Knowing that sugar is strongly produced by the pulp from the epidermis, we separated only the core of the raw sugar beet and cut the core into cossets to extract the sugar content. By dehydrating, drying, and pulverizing, the color can be changed without using chemicals.
It has been made into a good edible fiber with improved taste and odor. The present invention will be described with reference to the drawings. The crown 1 has an annular shape at the upper edge of the root body 4, and is slightly inclined in the left and right directions in cross section. Also, the appearance is leaf trace 5
It has a brown color and can be easily identified. In the present invention, the crown part 1 is not used because it contains a large amount of non-sugar content and also contains lignified hard fibers. In addition, the epidermis 2 has side grooves peculiar to sugar beets and a large number of fine roots, and this part also cannot be used because it becomes a cause of soil and sand contamination. To separate the core part 3, first, the crown part 1 is usually cut in a straight line along the lowermost lobe trace part T, and then 2 to 3 pieces are separated from the epidermis part 2 using a peeling machine.
This is done by cutting the skin off by biting it into the fish, or by cutting off the tail and punching it out with a core extractor. The crown portion 1 may be cut when obtained or may be cut using a cutting machine. In this way, only the core 3 is collected, cut into pieces to make cossettes, the sugar content is extracted with warm water of about 80°C, the extracted cossettes are dehydrated, dried, and then crushed to improve color, taste, and odor. has been improved, making it an edible fiber with no disgust or strange sensations. Table 2 shows an analysis example of the edible fibers obtained as described above. However, Table 2 shows the edible fibers obtained in Example 1.

[Table] As is clear from Table 2, the edible fiber of the present invention has a lower content of crude protein, crude fat, and crude ash, and a higher content of crude fiber, pectin, and hemicellulose than the beet valve shown in Table 1. It has a pale yellow appearance and is extremely suitable as an edible fiber. A manufacturing example of the present invention will be explained with reference to FIG. 2. The raw sugar beet 6 is preferably one that is as fully ripe as possible and has uniform grains, and is thoroughly washed 7 by putting it in a washing machine. Next, as described above, only the core part 3 of the sugar beet, including the crown part 1 and the gutter fine roots and the epidermis part 2 removed, is dispersed 8, and the group of the crown part 1, the epidermis part 2, and the core part 3 are separated. The cosset is cut 9 and the core cosset 10a and the epidermis cosset 10b are subjected to sugar extraction 11a and 11b, respectively.Since the crown epidermis cosset 10b is rich in non-sugar impurities, in order to suppress the extraction of these impurities, It is desirable that the extraction temperature is slightly lower than the extraction temperature (750°C) for ordinary glycosyl sugar beet cosset.On the other hand, since the core cosset 10a is extracted only from the fleshy part with few non-sugar impurities,
Extraction temperatures of 75-80° C. can be used, which are even higher than the usual extraction temperatures. Therefore, the growth of microorganisms can be completely prevented in the extraction process of the core cosset 10a, and the beet pulp is hygienic as a food, has less impurities, and has a hue, taste, and odor compared to beet pulp produced from conventional sugar beet cosset. This results in a significantly improved sugar beet fiber material. Core part 10a and crown epidermis part 1
Table 3 shows the solid concentration (Bx) and sugar purity (Pty) in the extracted sugar juices J ₁ and J ₂ when 0b was treated at 70°C and 80°C, respectively, and the number of microorganisms remaining in the extracted cosset. It seems that extraction at a temperature of 80℃ has a greater effect on preventing microbial contamination than extraction at 70℃.
Extracted cosset 12a obtained by extraction at °C is extremely hygienic. Further, no increase in extraction of non-sugar impurities was observed when core Cossette 10a was extracted at 80°C.

[Table] Extracted sugar juice J ₁ extracted from core Cosset 10a
Since the extracted sugar juice J ₂ from the crown and epidermis cossets 10b is combined and the sugar is recovered by the usual sugar production process 13, it is not necessary to provide the extracted sugar production process 13 for each cosset 10a and 10b. In addition, the sugar content extracted from the core part 10a and the sugar content extracted from the crown part and epidermis part 10b are individually and combined in the fourth column.
As shown in the table, there is almost no difference in the sugar content extracted from a single sugar beet cosset that is not divided into the crown, epidermis, and core as a control.The core 3 was separated and the present invention was carried out. This does not particularly increase sugar loss.

[Table] On the other hand, the core cosset 12a from which the sugar content has been extracted is dehydrated to a moisture content of 50 to 90% in a dehydration step 14a.
The dehydrators used here include centrifugal dehydration, pressure dehydration, and the like, but usually a pressure dehydrator is used. The dehydrated and extracted core cosset 12a is subjected to a drying process 15a such as heating or freezing to remove moisture.
After the sugar content is reduced to 0.5 to 2.0%, a fine grinder such as a ball mill is used in the grinding step 16 to make a powder of 100 mesh or less into sugar beet fiber material. On the other hand, the extracted crown and epidermis cosset 12b are used as feed beet pulp with or without dehydration and drying steps. As described above, in producing edible fiber from raw sugar beet, this invention has been developed from the beginning to remove the epidermis from the sugar beet root, including the crown, gutter, and fine roots that cause foreign matter, taste, and odor. Therefore, by simply crushing this dry pulp, it is possible to produce a dried pulp that has significantly improved hue, taste, and odor compared to the conventional sugar beet pulp obtained as a by-product of beet sugar manufacturing. It is a fibrous material that can be obtained by softening the fleshy pulp using chemicals and pureeing the hard skin pulp, as in the case of manufacturing confectionery materials such as jam using ordinary sugar beet pulp as a raw material. There is no need for troublesome work such as removal. Sugar content is extracted from the crown, epidermis, and core independently, and the resulting extracted juices are combined and used for sugar production, so sugar production itself is not affected at all. This method is extremely beneficial as it has been able to further enhance the usefulness of sugar beet pulp and the sugar beet industry, and such a method was completely unknown prior to the completion of this invention. The fibrous material produced by this invention is wheat flour,
It can be mixed with other grain flours such as buckwheat flour as a processed food without any loss of texture, or can be mixed with nutritional supplements and soluble indigestible polysaccharides such as pectin, mannan, alginic acid, CMC, etc. as a dietary food. This makes the food easy to eat. Example 1 100 kg of washed sugar beet sent out from a washing machine was cut into a roughly truncated conical shape by cutting off the upper part (crown part) and ridge part (cutting diameter approximately 7 cm) from the lowest leaf trace part of the individual. After that, the core was hollowed out into a cylindrical shape using a core extractor having a blade with a diameter of 7 cm that was approximately the same as the cutting surface of the ridge, and 45 kg of the sugar beet core was separated. This cylindrical core was cut into cossets with a thickness of 3 mm and a width of 5 mm using an all-purpose cooking machine, and then filled into a cylinder with an inner diameter of 240 mm and a height of 1500 mm with a hot water jacket. Sugar extraction treatment was performed by injecting hot water at a temperature of 80°C from the top. After the extracted cosset is taken out and dehydrated using a hydraulic press,
Dry with hot air at 105℃ for 2 hours, grind the dried product into powder using a Wiley-type grinder, and further grind it into a fine powder using a ball mill, resulting in an edible product with an average particle size of 104μ (150 mesh equivalent width) shown in Table 2. 2.25Kg of powdered fiber material was obtained. Using this edible fiber, add 100g of fiber powder obtained from core cosset shown in Table 2 to 800g of strong wheat flour,
60g of active gluten, 30g of fresh yeast, 1g of yeast food, 7g of calcium stearyl lactate, water
800 g was weighed out and mixed using a bread mixer at low speed for 30 minutes and medium speed for 1 minute. 〓The temperature raised was 24℃. This dough was fermented in a fermentation room at 27°C for 3 hours. The dough expanded to about three times its initial volume, and the temperature at the end of fermentation was 29°C. I used this as a middle dough and then made the main dough.For the above middle dough, add 200g of strong flour, 50g of sugar, and salt.
20 g and 240 g of water were added and mixed for 2 minutes on low speed, 1 minute on medium speed and 1 minute on high speed.Furthermore, 50 g of Shotening was added and mixed for 2 minutes on low speed and 2 minutes on high speed. The temperature raised at this time was 28°C. After 20 minutes of floor time,
After making split rounds and 20 minutes of bench time, it was molded.
The roasting was performed at 38°C for 50 minutes, and the baking was performed at 230°C for 26 minutes. The specific volume of the bread after baking is 5.14 (commercially available bread 5.0~
5.5), the crumb was soft and the texture was good. Next, to show an example of use in making noodles, 100g of wheat flour is mixed with 100g of fiber powder obtained from the core cosset shown in Table 2.
Mix well, dissolve 20g of table salt, add 620g of water, mix with a mixer for 12 minutes,
Immediately, the mixture was rolled using a noodle machine and cut into noodle strings. The obtained product had firmness as eggplant noodles and good taste.

[Brief explanation of drawings]

FIG. 1A is a side view of sugar beet, B is a side view showing an example of cutting sugar beet, and FIG. 2 is a flow sheet for producing edible fibers. 1... Crown part, 2... Epidermis part, 3... Core part, T... Lowermost lobe root part.

Claims (1)

[Claims] 1 The raw sugar beet is placed in the gutter around the crown and root,
Divided into an epidermal part containing fine roots and a core part, the crown part,
After cutting the epidermis and the core into individual cossets, the sugar content is extracted separately with warm water, and the sugar juice obtained from each extraction is combined and transferred to the normal sugar manufacturing process. The extracted core cosset is dehydrated and dried separately from the extracted cosset of the crown and epidermis groups, and then ground into a fine powder of 100 mesh or less. manufacturing method.