WO2011149211A2

WO2011149211A2 - Apparatus and method for manufacturing brown sugar

Info

Publication number: WO2011149211A2
Application number: PCT/KR2011/003603
Authority: WO
Inventors: 김영창; 조철민; 김선배; 권영기
Original assignee: 씨제이제일제당 (주)
Priority date: 2010-05-26
Filing date: 2011-05-16
Publication date: 2011-12-01
Also published as: MY165157A; KR101200149B1; WO2011149211A3; KR20110129686A

Abstract

The present invention relates to an apparatus and method for manufacturing brown sugar. Although a method consisting of mixing syrup similar to that for manufacturing soft sugar is utilized according to the present invention, the method for manufacturing the brown sugar according to the present invention further includes a drying process to more easily produce bright golden-hued granular brown sugar. According to the present invention, the amount of brown sugar produced by a general sugar refinery can be more than one-quarter of the total production yield. Also, a mixture of syrups such as a fine grain syrup, B-syrup, C-syrup, and syrup having a high color level can be selectively used to adjust color levels and the aglycone content.

Description

Brown Sugar Making Machine And Brown Sugar Making Process

The present invention relates to a brown sugar manufacturing apparatus and a brown sugar manufacturing process, more specifically, using a method of mixing molasses in a similar way to the production of powdered sugar, but by adding a further drying process light golden granules The present invention relates to a brown sugar producing apparatus and a brown sugar manufacturing process that can more easily produce brown sugar.

Brown sugar (brown sugar) is a sugar that is tanned by heating after a few more refinements after white sugar is produced in the sugar manufacturing process. Recently, molasses is added to white sugar to control the ratio of molasses and reduce production costs.

These brown sugars have a unique aroma and flavor of sugarcane than white sugar, and the aroma of raw sugar is alive due to the heat applied in the manufacturing process, and has gained popularity as a sugar close to nature. In particular, it has excellent umami and good aroma of raw materials, so it is used a lot in making sweets and breads. It is good for strong sweetness, umami, and raw sugar.

Recently, organic sugar obtained from organic sugar cane without chemical purification has been introduced. The organic sugar is extracted from sugarcane juice to evaporate water to obtain sugar crystals. Unrefined sugar has a yellowish color, so organic sugar may be included in brown sugar.

Brown sugar is representative of raw sugar Demerara sugar, Muscovado sugar, Turbinado sugar, etc., depending on the local characteristics. It can be divided into brown soft sugar and granular brown sugar.

Generally, powdered sugar uses a lot of methods of mixing molasses in white sugar, and granulated sugar uses a method of manufacturing low grade syrup after boiling and centrifugation. do.

On the other hand, the present inventors have used a method of mixing molasses similarly to a method of producing powdered sugar, but by developing a process of producing light golden granular brown sugar more easily by adding a drying process. These granular brown sugars have better flavor and rich flavor than powdered sugars, are rich in minerals, and have similar properties to white sugar, so they are well soluble in water and convenient to use as food ingredients.

An object of the present invention uses a method of mixing molasses similarly to a method of producing powdered sugar, but a brown sugar production apparatus and brown sugar which can more easily produce light golden granular brown sugar by adding a further drying process It is to provide a manufacturing process.

In addition, an object of the present invention can be produced by using a sugar refinery (Sugar Refinery) more than a quarter of the total production as brown sugar, the change in color value and content of non-sugar through the selective use of blending molasses It is to provide a brown sugar manufacturing apparatus and a brown sugar manufacturing process that can be controlled.

The brown sugar production apparatus according to the present invention is prepared by mixing fine molasses, B wheat, C wheat and solid wheat flour to prepare a mixed molasses; A supply tank capable of storing mixed molasses prepared in the preparation tank; A primary mixer capable of mixing white sugar and mixed molasses in the feed tank; A secondary mixer capable of additionally mixing the mixture mixed in the primary mixer; A tank capable of mixing the mixture mixed in the secondary mixer with crystalline brown sugar produced from a three-temperature recovery process; And it characterized in that it comprises a dryer for producing a brown sugar by drying the mixture mixed in the tank.

Preferably, the method further comprises means for remixing the brown sugar dried in the dryer with the mixed molasses.

Preferably, the dryer is characterized in that for 10 minutes to 20 minutes to dry the mixture mixed in the tank at a drying temperature in the range of 100 ℃ to 120 ℃.

Preferably, the change in the color value (IU) and the non-sugar content of the brown sugar by controlling the amount of mixed molasses mixed in the primary mixer or the amount of fine, B wheat, C wheat and high color wheat flour supplied to the preparation. It is characterized by adjusting the content.

Preferably, the white sugar is characterized in that the process of determining and separating the final refined liquid of the raw sugar five times to use the white sugar produced three times, four times and five times.

In addition, the brown sugar manufacturing process according to the present invention,

(a) mixing the fine, B wheat, C wheat and solid wheat flour to produce a mixed molasses;

(b) a first mixing step of mixing the white sugar with the mixed molasses;

(c) a second mixing step of additionally mixing the mixture mixed in step (b);

(d) mixing the mixture mixed in step (c) with crystalline brown sugar produced from a three-temperature recovery process; And

(e) preparing a brown sugar by drying the mixture mixed in the step (d).

Preferably, (f) characterized in that it comprises the step of re-mixing the brown sugar dried in the step (e) with the mixed molasses.

Preferably, the mixture mixed in the step (d) is characterized in that the drying for 10 to 20 minutes at a drying temperature in the range of 100 ℃ to 120 ℃.

Preferably, the color value (IU) of the brown sugar is changed by controlling the amount of fine, B wheat, C wheat and high color wheat flour used in step (a) or the amount of mixed molasses mixed in step (b). And controlling the content of non-sugars.

Preferably, the white sugar mixed in the step (a) is characterized in that the white sugar produced three times, four times and five times by using a five-step process of determining and separating the final purified liquid of the raw sugar.

According to the present invention, a method of mixing molasses is used similarly to a method of producing powdered sugar, but by adding a drying step, light golden granular brown sugar can be more easily produced.

In addition, according to the present invention, a general sugar refinery can be used to produce more than a quarter of the total yield as brown sugar, and the color value change and ratio through the selective use of mixed molasses such as fine, B wheat, C wheat and high color wheat flour There is an effect that can adjust the content of sugar.

1 is a schematic diagram showing a brown sugar producing apparatus 100 according to the present invention,

2 is a schematic diagram of a white sugar determination process.

Hereinafter, with reference to the accompanying drawings a preferred embodiment of the brown sugar manufacturing apparatus and the brown sugar manufacturing process according to the present invention. In this process, the thickness of the lines or the size of the components shown in the drawings may be exaggerated for clarity and convenience of description. In addition, terms to be described below are terms defined in consideration of functions in the present invention, which may vary according to the intention or convention of a user or an operator. Therefore, the definitions of these terms should be made based on the contents throughout the specification.

1 is a schematic diagram showing a brown sugar producing apparatus 100 according to the present invention. Referring to FIG. 1, the brown sugar manufacturing apparatus 100 includes a preparation tank 10, a supply tank 20, a primary mixer 30, a secondary mixer 40, a mixing tank 50, and a dryer ( 60).

The preparation 10 serves to prepare a mixed molasses for mixing in white sugar.

The molasses that is introduced into the preparation 10 and used for mixing may be used as a fine grain used as a raw material in the three temperature recovery process, B wheat, C wheat and high color wheat generated during the three temperature recovery process. In the present invention, "fineness" refers to a sugar solution separated through an affination process, "B wheat" refers to a sugar solution generated during a recovery process, and "C wheat" refers to recovery. It means a sugar liquid generated during the process, "high color wheat" means a sugar liquid having a higher color value than the fine, B wheat, C wheat. In the past, B and C wheat were generally mixed and used as mixed molasses. However, by utilizing finer grains closer to raw sugar, the minerals obtained from raw materials are increased, and taste and flavor can be improved. In addition, the addition of new molasses, such as high-colored wheat flour can also control the moisture content and invert sugar content affecting Caking (solidification), flowability and physical properties, it is easy to control the high sugar content brown sugar and color value.

That is, in the brown sugar production apparatus 100 according to the present invention, the preparation tank 10 is connected to the fine hopper, B wheat hopper, C wheat hopper and high-colored wheat hopper through the valve, respectively, and flows into the preparation 10. It is configured to adjust the flow rate of each of fine, B-mill, C-mill and high-color mill.

In addition, the preparation 10 has a level (i.e., expressed in% as the height of the liquid in the preparation 10) and for controlling the concentration, to adjust the flow rate of the hot water flowing into the preparation 10 It is preferred to further provide a hot water flow rate control valve 1 and a mill flow rate control valve 2 capable of adjusting the overall flow rate of fine, B-mill, C-mill and high color mills.

Due to this configuration, the brown sugar production apparatus 100 according to the present invention can produce sugar of various color quality than the existing brown sugar production apparatus, and in particular, the change in the color value (IU) of brown sugar and the content of non-sugars can be controlled. The effect is that the quality can be characterized.

In addition, it is preferable that constant temperature water is added to maintain the preparation tank 10 at a constant temperature. The introduction of the constant temperature water is composed of a jacket type so that the constant temperature water is discharged to the outside through the preparation tank 10. The constant temperature flow rate control valve 4 is provided to more accurately maintain the preparation 10 at a preset temperature. The predetermined temperature may be changed according to the user's intention, but is preferably in the range of 50 ° C to 60 ° C.

The supply tank 20 serves to store the mixed molasses produced in the preparation tank 10 for mixing with the white sugar. That is, the mixed molasses produced in the preparation tank 10 is transferred to the supply tank 20 to be stored. This transfer may be performed manually by a person or automatically by a mechanical device.

Supply tank 20 is also preferably added constant temperature water to maintain a constant temperature. The introduction of the constant temperature water is composed of a jacket type (jacket type) is the constant temperature water is discharged to the outside through the supply tank 20, constant temperature water flow control valve 3 is provided to bring the supply tank 20 to a predetermined temperature It can be maintained more accurately. The predetermined temperature may be changed according to the user's intention, but is preferably in the range of 50 ° C to 60 ° C.

The primary mixer 30 serves to mix and transfer white sugar and mixed molasses. That is, the primary mixer 30 is connected to the white sugar raw material hopper to which the white sugar is supplied and connected to the supply tank 20 to which the mixed molasses are supplied, thereby mixing the supplied white sugar and the mixed molasses. At this time, it is preferable to mix 1-2 wt% of the white sugar with the molasses.

The primary mixer 30 may adjust the production amount by operating the stirrer at a constant RPM according to the white sugar input amount. When the white sugar input is increased, the output can be increased by operating the stirrer by increasing the RPM, and when the white sugar input is decreased, the output can be reduced by operating the stirrer by lowering the RPM.

In addition, the primary mixer 30 is configured so that hot water is introduced to mix the white sugar and the molasses more effectively.

On the other hand, it is preferable that the mixed molasses flow rate control valve 7 is provided between the supply tank 20 and the primary mixer 30 so as to adjust the amount of mixed molasses injected according to the white sugar input amount. The amount of molasses mixed into the primary mixer 30 can be adjusted by the amount of white sugar injected by the mixed molasses flow control valve 7.

In addition, it is preferable that an automatic valve 5 and an electronic pressure gauge 6 are further added between the supply tank 20 and the primary mixer 30. The electronic pressure gauge 6 is installed between the supply tank 20 and the primary mixer 30 so as to notify the automatic valve 5 when the pressure exceeds a predetermined pressure, thereby mixing mixed molasses flowing into the primary mixer 30. It is operated to flow back into the supply tank (20). Then, when it is lower than a predetermined pressure it is notified to the automatic valve (5) is operated so that the mixed molasses flows into the primary mixer (30).

That is, as described above, the injection amount of the mixed molasses into the primary mixer 30 may be adjusted to the preset state by the mixed molasses flow rate control valve 7 and the automatic valve 5, and because of this configuration Changes in the color value (IU) of brown sugar and the content of non-sugar can be controlled.

Meanwhile, the white sugar supplied to the primary mixer 30 will be described with reference to FIGS. 2 and 1. Figure 2 is a schematic diagram of the white sugar determination process, Table 1 lists the composition ratio and the use per batch.

Table 1

division	Sugar amount ratio	Usage
Per one time	48.6%	White sugar
2 times	24.3%	White sugar
3 times	12.1%	White sugar or brown sugar raw material
4 times	6.0%	Brown sugar raw material
5 times	3.0%
Per A	4%
Other	2%	Molasses disposal

At this time, in Table 1, it is noted that the sugar amount ratio is a conceptual ratio with respect to the total raw material usage. In addition, in Figure 2, "sugar" means a crystallized sugar product, "wheat" means a sugar liquid that has not been crystallized, "crystal" means a process of crystallizing the sugar component using a fine liquor or wheat, "Separation" means a process of separating the crystallized sugar product and the uncrystallized sugar solution.

Referring to FIG. 2 and Table 1, the white sugar crystal process is carried out through a total of five times the crystallization and separation process using a fine liquor, the final purified sugar solution as a raw material. Through each single determination and separation process, sugar is produced at a recovery rate of about 50%.

At this time, the third sugar, the fourth sugar, the fifth sugar and the A sugar may be introduced into the primary mixer 30 through the white sugar raw material hopper. As described above, when the third sugar, the fourth sugar, the fifth sugar and the A sugar are used as brown sugar raw materials, brown sugar can be produced at a rate of about 25.1% based on the total raw material usage.

Due to this configuration, the brown sugar manufacturing apparatus 100 according to the present invention can produce more than a quarter of the total production as brown sugar using a sugar refinery (Sugar Refinery).

The secondary mixer 40 serves to additionally mix a mixture of white sugar and mixed molasses mixed in the primary mixer 30. In the secondary mixer 40, molasses is not additionally added, and the mixture of the white sugar and the molasses mixed in the primary mixer 30 serves to stably mix and transfer the molasses.

The mixing tank 50 serves to mix the mixture mixed in the secondary mixer 40 with crystalline brown sugar (per process A) produced from the recovery process. In the present invention, " process A sugar " means 5 mils (or 5 syrups, a sugar solution melted in water due to the inherent solubility of sugar and not produced as crystallized sugar) as shown in FIG. Refers to sugar produced separately.

The dryer 60 serves to produce brown sugar by drying the mixture mixed with the crystalline brown sugar in the mixing tank 50. Drying time and drying temperature of the mixture in the dryer 60 can be changed according to the user's intention, the drying time is preferably in the range of 10 minutes to 20 minutes, the drying temperature is preferably in the range of 100 ℃ to 120 ℃. Do. By maintaining this drying time and drying temperature it is possible to produce an optimal crystalline brown sugar. If the drying time is less than 10 minutes, or the drying temperature is less than 100 ℃, the drying is not enough to increase the moisture in the brown sugar, which causes the hardening solidification phenomenon, and further may cause the deterioration of sugar. If the drying time is more than 20 minutes or more than 120 ℃, condensation occurs when contacting the outside air due to the product temperature rise, and carbides through over-drying is generated and incorporated into the final product.

The brown sugar passed through the dryer 60 is packaged directly into brown sugar by a packaging machine (not shown) and commercialized, or remixed with molasses to be made of dark brown soft sugar, and then packaged (not shown). Can be packaged and commercialized.

Hereinafter, the brown sugar manufacturing process according to the present invention will be described in detail. On the other hand, with respect to the content described in the above-mentioned brown sugar manufacturing apparatus 100 will be omitted a detailed description.

The brown sugar manufacturing process according to the present invention comprises the steps of (a) mixing the fine, B wheat, C wheat and solid color wheat flour to produce a mixed molasses; (b) a first mixing step of mixing the white sugar with the mixed molasses; (c) a second mixing step of additionally mixing the mixture mixed in step (b); (d) mixing the mixture mixed in step (c) with crystalline brown sugar produced from a three-temperature recovery process; And (e) preparing a brown sugar by drying the mixture mixed in the step (d).

(a) The step of preparing the mixed molasses by mixing fine, B-mil, C-mil and solid color wheat flour is carried out in the preparation (10). At this time, as described above, the hot water flow rate control valve 1 is provided to adjust the flow rate of the hot water flowing into the preparation 10, the mill flow rate control valve 2 is provided to enter the preparation 10 (10). The overall flow rate of fine, B, C and high color mills can also be adjusted. And by controlling the amount of fine, B wheat, C wheat and high color wheat used in step (a), it is possible to control the change and content of the color value (IU) of brown sugar.

In addition, the preparation 10 is maintained in a predetermined temperature range by the constant temperature water to be able to perform the mixing of fine, B-mil, C-mil and high-colored wheat more smoothly. Such a predetermined temperature may be changed according to the user's intention, but is preferably in the range of 50 ° C to 60 ° C.

(b) The primary mixing step of mixing the white sugar with the mixed molasses is performed in the primary mixer 30. That is, the white sugar is supplied to the primary mixer 30 by the white sugar raw material hopper, and the mixed molasses mixed in the step (a) is supplied to generate a mixture.

In this case, it is preferable that sugar, sugar, sugar, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, sugars, and sugars be used. do. In addition, it is preferable to mix 1 to 2% by weight of the white sugar with the mixed molasses. And by controlling the amount of molasses mixed in step (b) it is possible to control the change in the color value (IU) and the content of non-sugar of brown sugar.

On the other hand, since the step of mixing the white sugar with the mixed molasses has been described above, a detailed description thereof will be omitted.

(c) The secondary mixing step of additionally mixing the mixture mixed in the step (b) is performed in the secondary mixer 40. In this step, molasses is not added additionally, and the mixture of the white sugar and the molasses mixed in the step (b) is more stably mixed and transported.

(d) mixing the mixture mixed in the step (c) with the crystalline brown sugar produced from the three-temperature recovery process is performed in the mixing tank 50. Then, the mixed result is transferred to step (e) described later.

(e) preparing the brown sugar by drying the mixture mixed in the step (d) is carried out in a dryer (60). Drying time and drying temperature of the mixture in the dryer 60 may be changed according to the user's intention, the drying time is preferably in the range of 10 minutes to 20 minutes, the drying temperature is preferably in the range of 100 ℃ to 120 ℃. . By maintaining this drying time and drying temperature it is possible to produce an optimal crystalline brown sugar.

In addition, the brown sugar prepared in step (e) is directly packaged as brown sugar by a packaging machine (not shown), or commercialized, or mixed with molasses and mixed with brown brown powdered sugar (Dark Brown soft sugar) After the manufacturing process may be packaged by a packaging machine (not shown) and commercialized.

As mentioned above, although the present invention has been illustrated and described with reference to specific embodiments, the present invention is not limited thereto, and the following claims are not limited to the scope of the present invention without departing from the spirit and scope of the present invention. It can be easily understood by those skilled in the art that can be modified and modified.

Claims

Preparation for producing mixed molasses by mixing fine, B wheat, C wheat and solid wheat;

A supply tank capable of storing mixed molasses prepared in the preparation tank;

A primary mixer capable of mixing white sugar and mixed molasses in the feed tank;

A secondary mixer capable of additionally mixing the mixture mixed in the primary mixer;

A tank capable of mixing the mixture mixed in the secondary mixer with crystalline brown sugar produced from a three-temperature recovery process; And

It characterized in that it comprises a dryer for drying the mixture mixed in the tank to produce a brown sugar,

Brown Sugar Making Device.
The method of claim 1,

Further comprising a means for remixing the brown sugar dried in the dryer with the mixed molasses,

Brown Sugar Making Device.
The method according to claim 1 or 2,

The dryer may mix 100? Of the mixture mixed in the tank. To 120? Characterized in that the drying for 10 to 20 minutes at a drying temperature in the range,

Brown Sugar Making Device.
The method according to claim 1 or 2,

By controlling the amount of mixed molasses mixed in the primary mixer or the amount of fine, B wheat, C wheat and high color wheat supplied to the preparation to control the change in the color value (IU) of the brown sugar and the content of non-sugars Characterized in that

Brown Sugar Making Device.
The method according to claim 1 or 2,

The white sugar is characterized in that the process of determining and separating the final refined liquid of the raw sugar five times to use the white sugar produced three times, four times and five times,

Brown Sugar Making Device.
(a) mixing the fine, B wheat, C wheat and solid wheat flour to produce a mixed molasses;

(b) a first mixing step of mixing the white sugar with the mixed molasses;

(c) a second mixing step of additionally mixing the mixture mixed in step (b);

(d) mixing the mixture mixed in step (c) with crystalline brown sugar produced from a three-temperature recovery process; And

(e) preparing a brown sugar by drying the mixture mixed in the step (d);

Brown sugar manufacturing process.
The method of claim 6,

(f) remixing the brown sugar dried in the step (e) with the mixed molasses,

Brown sugar manufacturing process.
The method according to claim 6 or 7,

In the step (e),

The mixture mixed in the step (d) is 100? To 120? Characterized in that the drying for 10 to 20 minutes at a drying temperature in the range,

Brown sugar manufacturing process.
The method according to claim 6 or 7,

By controlling the amount of fine, B wheat, C wheat and solid color wheat used in the step (a) or the amount of mixed molasses mixed in the step (b), the change in the color value (IU) and the non-sugar of the brown sugar Characterized by adjusting the content,

Brown sugar manufacturing process.
The method according to claim 6 or 7,

The white sugar mixed in the step (a) is characterized by using the white sugar produced three times, four times and five times by proceeding the process of determining and separating the final purified liquid of the raw sugar per 5 times,

Brown sugar manufacturing process.