JP4592487B2 - Beet-containing honey sugar or liquid sugar composition - Google Patents
Beet-containing honey sugar or liquid sugar composition Download PDFInfo
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Description
この発明は、原料をビートとして味質が良く、まろやかな風味を有し、更に機能性に優れた含蜜糖及び液糖組成物に関するものである。 The present invention relates to a sucrose-containing sugar solution and a liquid sugar composition having a good taste, a mild flavor, and excellent functionality, using beet as a raw material.
近年健康ブームの影響で、白い分蜜糖に変わって、例えば黒糖のようにミネラル、ビタミン類、アミノ酸類などを多く含む甘蔗汁を原料とする含蜜糖が見直され、人気を呼んでいる。 In recent years, due to the health boom, instead of white honey sugar, for example, sugar-containing sugar made from sweet potato juice containing a lot of minerals, vitamins, amino acids, etc., such as brown sugar, has been reviewed and is gaining popularity.
従来、甘蔗汁を原料とする含蜜糖の製造方法としては、採取した砂糖黍をローラー型の破砕機で破砕して圧搾汁を回収し、この圧搾汁に石灰乳を投入し、クラリファイヤーで上澄み液で回収し、この上澄み液を効用缶、薄膜濃縮缶または加圧型濃縮缶で順次濃縮し、得られた濃縮液を冷却、成型して製品とされている。 Conventionally, as a method of producing honey-containing sugar made from sweet potato juice, the collected sugar cane is crushed with a roller-type crusher to collect the pressed juice, lime milk is added to the pressed juice, and the supernatant is clarified. The supernatant is recovered in a liquid, and the supernatant is sequentially concentrated in an effect can, a thin film concentration can, or a pressure-type concentration can, and the resulting concentrate is cooled and molded into a product.
また、圧縮工程で搾り取った甘蔗汁をフィルター濾過しごみを取り除いた後、煮沸工程で90〜100℃で加熱し、少量の石灰を投入した後再度加熱し、更に攪拌冷却する白い黒糖の製造方法も提案されている（特開昭60-133900号公報）。 In addition, after the sugarcane juice squeezed in the compression process is filtered and debris is removed, it is heated at 90-100 ° C in the boiling process, a small amount of lime is added, then heated again, and further stirred and cooled to produce white brown sugar A method has also been proposed (Japanese Patent Laid-Open No. 60-133900).
更に、甘蔗圧縮汁又は滲出汁を石灰清浄法により清浄し、濃縮し、PH6.5〜8に維持しながら電気透析装置により「塩辛味」「苦味」の原因成分を脱塩除去する黒糖の製造方法が提案されている（特開昭60-30700号公報）。 Furthermore, the sugarcane compressed juice or exudate is purified by the lime cleaning method, concentrated, and the sugar components that cause salty taste and bitterness are desalted and removed by electrodialysis equipment while maintaining the pH at 6.5-8. A method has been proposed (Japanese Patent Laid-Open No. 60-30700).
また、PH5乃至6の甘蔗汁を直接限外濾過手段によって処理し、得られた透過液を濃縮して栄養糖を製造する方法が提案されている（特開昭52-120137号公報）。
一方、従来のビート（甜菜）滲出汁については、甘蔗汁に較べて純度が悪く（純糖率で86〜88%）、しかもビート特有の臭いや苦味があり、砂糖黍からの圧搾汁から得られた黒糖に較べて味の面でかなり劣るものであった。 On the other hand, the conventional beet exuded juice has poor purity (86-88% pure sugar rate) compared to sweet potato soup, and has a beet-specific odor and bitterness, and is obtained from pressed juice from sugar cane. Compared with brown sugar, it was considerably inferior in taste.
しかし、これら従来のビート滲出汁を限外濾過膜に通してもビート特有の臭いや苦味成分を除去できず、また石灰清浄法によりビート滲出汁を清浄すれば、ビタミン類、アミノ酸類のうち熱に弱いものは、高温、高アルカリのために殆ど分解されてしまう。したがって、従来のビート品種から得られた滲出汁からは、風味があって味質が良く、しかもビタミン類、アミノ酸類、ミネラル類が豊富に含まれる含蜜糖を得ることができなかった。 However, even if these conventional beet exudates are passed through an ultrafiltration membrane, odor and bitterness components peculiar to beets cannot be removed. Those that are vulnerable to heat are almost decomposed due to high temperature and high alkali. Therefore, from the exudates obtained from the conventional beet varieties, it was not possible to obtain a sucrose with a flavor and good taste and rich in vitamins, amino acids and minerals.
このため、従来のビートの滲出汁については、白糖とベタインの生産が主流であり、蔗糖分９９．９重量％の白糖生産においては、蔗糖分とベタイン成分以外の成分は除去されていた（図２参照）。 For this reason, the production of sucrose and betaine has been the mainstream for conventional beet exudates, and components other than sucrose and betaine components have been removed in the production of sucrose having a sucrose content of 99.9% by weight (Fig. 2).
また、一部にはビート由来の蔗糖分以外の機能性成分を回収して利用する試みもなされており、例えばベタインとラフィノースを各々高純度の固形製品として、ラフィノースとケストースを他の糖類と混合して固形状、または液状の機能性甘味料として製品化され、その他イノシトール、各種アミノ酸、ペクチン、サポニンなどについて各企業などが取り組み製品化されたものもあるが、この回収にあたっては濾過、濃縮、分離など複雑な精製工程を必要とし、コストが高くなるため、極一部について行われているに過ぎない。 In addition, some attempts have been made to collect and use functional components other than beet-derived sucrose. For example, betaine and raffinose are each a high-purity solid product, and raffinose and kestose are mixed with other sugars. However, there are some products that have been commercialized as solid or liquid functional sweeteners, and other companies have worked on inositol, various amino acids, pectin, saponins, etc. Since a complicated purification process such as separation is required and the cost becomes high, only a very small part is performed.
しかし、近年ビートの品種改良が進み、高糖分型品種ビートとして純糖率が88.0〜92.0％、水溶性固形分のうち蔗糖分以外の成分が8.0〜12.0％含まれており、その成分の内訳は蔗糖以外の糖類（単糖類、オリゴ糖、多糖類、糖アルコール類、他）、蛋白質、ミネラル類、ビタミン類、有機酸類などの機能性成分であるビートが栽培されているが、このビートについては、本願発明者らの研究によればこの高糖分型品種ビート原料の搾汁、または滲出汁（以下、ビート汁と記す）の濃縮液からは無精製でも味質が良く、まろやかな風味を有する含蜜糖乃至液糖組成物が得られることを見出したものである。 However, as beet varieties have been improved in recent years, the high sugar content type beet has a pure sugar rate of 88.0-92.0%, and water-soluble solids contain 8.0-12.0% of components other than sucrose. Beet, which is a functional ingredient such as saccharides other than sucrose (monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, etc.), proteins, minerals, vitamins, and organic acids, is cultivated. According to the research of the present inventors, the high sugar content type beet juice juice or exudate (hereinafter referred to as beet juice) concentrate has a good taste and mellow flavor even without purification. It has been found that a honey-containing sugar or liquid sugar composition can be obtained.
この発明は、上記知見に基づいて、高糖分型品質ビート原料のビート汁を濃縮して得られるビート含蜜糖組成物乃至ビート液糖組成物を提案するものである。 The present invention proposes a beet-containing beesy sugar composition or beet liquid sugar composition obtained by concentrating beet juice of a high sugar content type beet raw material based on the above findings.
ここで得られるビート含蜜糖組成物は、水分６．０重量％以下の固形状品で、ビート原料由来の蔗糖分が８０．０〜９８．５重量％であり、蛋白質が１．５〜４．５重量％であり、かつ硫酸灰分が１．５〜４．０重量％である。 The beet-containing sugar composition obtained here is a solid product having a water content of 6.0% by weight or less, the sucrose content derived from the beet raw material is 80.0 to 98.5% by weight, and the protein is 1.5 to 4.5% by weight, and sulfated ash content is 1.5 to 4.0% by weight.
また、ビート液糖組成物は水分２０．０〜３０．０重量％の液状品で、ビート原料由来の糖類が６６．０〜７７．０重量％であり、蛋白質が１．０〜３．５重量％であり、硫酸灰分が１．０〜３．５重量％である。 The beet liquid sugar composition is a liquid product having a moisture content of 20.0 to 30.0% by weight, sugars derived from beet raw materials are 66.0 to 77.0% by weight, and protein is 1.0 to 3.5. % By weight, and the sulfated ash content is 1.0 to 3.5% by weight.
この発明では無精製乃至簡単な精製処理により味質、風味、食感などの点について甘蔗由来の含蜜糖と較べて遜色のないビート含蜜糖乃至ビート液糖組成物を得ることができる According to the present invention, a beet-containing sugar composition or beet liquid sugar composition that is inferior to that of sweet potato-derived honey-containing sugar in terms of taste, flavor, texture, etc. can be obtained by a non-purified or simple purification treatment.
なお、原料であるビートは天候、施肥、品質、土壌、貯蔵期間などで成分バランスが微妙に変わる農作物であり、その時点のビート汁の状況で成分、味質、風味などに変動を生じる場合があるが、このような場合には、ビート汁或いはその濃縮液を物理的精製、化学的精製、物理的精製と化学的精製の併用により精製処理することにより味質、風味を改善することができる。 Beet, a raw material, is an agricultural crop whose ingredient balance changes slightly depending on the weather, fertilization, quality, soil, storage period, etc., and the ingredients, taste, flavor, etc. may vary depending on the situation of the beet juice at that time. However, in such a case, the taste and flavor can be improved by subjecting beet juice or its concentrate to purification by physical purification, chemical purification, and a combination of physical purification and chemical purification. .
ここで、物理的精製としては濾布、カートリッジ型などで濾過助剤不使用の濾過、珪藻土、パーライトなどの濾過助剤不使用濾過、及び精密濾過膜（ＭＦ膜）、限外濾過膜（ＵＦ膜）などの膜濾過等を挙げることができる。 Here, physical purification includes filter cloth, cartridge type filtration without filter aid, filtration free of filter aid such as diatomaceous earth, perlite, microfiltration membrane (MF membrane), ultrafiltration membrane (UF) Membrane) and the like.
また、ここで化学的精製としては、高温加熱（80〜100℃）でビート汁中の不溶性蛋白質の熱変性に伴う不溶性のセルロース、ヘミセルロース、リグニン、ペクチン質などの凝集沈殿、同じくカチオン系、アニオン系高分子凝集剤（キトサン、アクリル酸ソーダなど）、及びカルシウム(Ca)、マグネシウム(Mg)、鉄(Fe)などの塩化物、または水酸化物による凝集沈降除去する方法を挙げることができる。 In addition, chemical purification here includes aggregation precipitation of insoluble cellulose, hemicellulose, lignin, pectin, etc. accompanying heat denaturation of insoluble protein in beet juice by heating at high temperature (80-100 ° C), also cationic system, anion Examples thereof include a method of coagulating and precipitating with a system polymer flocculant (chitosan, sodium acrylate, etc.) and chloride such as calcium (Ca), magnesium (Mg), iron (Fe), or hydroxide.
更に、他の化学的精製としては石灰と炭酸ガスを使用した炭酸飽充、各種イオン交換樹脂による脱塩、脱色、軟化、クロマト分離法等を挙げることができる。 Further, other chemical purifications include carbonation saturation using lime and carbon dioxide, desalting, decolorization, softening, chromatographic separation methods using various ion exchange resins, and the like.
なお、ビート汁の状況で成分、味質、風味などに変動を生じる場合には、以上の精製処理の他にビート汁乃至その濃縮液乃至それらを化学的精製処理及び／又は物理的処理を施して得られた処理液の１種又は２種以上をブレンドして味質を改善してもよい。 In addition, in the case of fluctuations in components, taste, flavor, etc. in the situation of beet juice, beet juice or concentrated liquid thereof or chemical treatment and / or physical treatment is applied in addition to the above purification treatment. You may improve the taste quality by blending the 1 type (s) or 2 or more types of the processing liquid obtained in this way.
更に、必要に応じてビート汁中の蔗糖の適量を、加水分解すれば、蔗糖結晶の析出を防止することができ、同時により味質が良く、まろやかな風味を有するビート含蜜糖及びビート液糖が得られる。 Furthermore, if an appropriate amount of sucrose in the beet juice is hydrolyzed as necessary, precipitation of sucrose crystals can be prevented, and at the same time, the beet-containing sugar and beet liquid have a better taste and a mild flavor. Sugar is obtained.
ここで、使用される加水分解処理としては、インベルターゼ（サッカラーゼ）等を使用した酵素反応、塩酸、硫酸などの鉱酸添加による化学的処理を挙げることができる。 Here, examples of the hydrolysis treatment used include an enzymatic reaction using invertase (saccharase) or the like, and a chemical treatment by adding a mineral acid such as hydrochloric acid or sulfuric acid.
この発明によれば高糖分型品質ビートを原料として精製工程を極力省略してビート汁に含まれる多数の機能性成分全体を積極的に利用することにより安価で且つ味質が良く、まろやかな風味と機能性を有する固形状乃至液状の組成物が得られる。 According to the present invention, a high sugar content type beet is used as a raw material, and the refining process is omitted as much as possible, and the whole of a large number of functional ingredients contained in the beet juice are actively used. And a solid or liquid composition having functionality.
高糖分型品質ビート原料のビート汁を濃縮して得られる水分６．０重量％以下の固形状品で、当該原料由来の蔗糖分が８０．０〜９８．５重量％であり、蛋白質が１．５〜４．５重量％であり、かつ硫酸灰分が１．５〜４．０重量％を特徴とするビート含蜜糖組成物。 A solid product with a water content of 6.0% by weight or less obtained by concentrating beet juice of a high sugar content type beet raw material, the sucrose content derived from the raw material is 80.0-98.5% by weight, and the protein is 1 A beet-containing sugar composition containing 0.5 to 4.5% by weight and a sulfated ash content of 1.5 to 4.0% by weight.
高糖分型品質ビート原料のビート汁を濃縮して得られる水分２０．０〜３０．０重量％の液状品で、当該原料由来の糖類が６６．０〜７７．０重量％であり、蛋白質が１．０〜３．５重量％であり、硫酸灰分が１．０〜３．５重量％を特徴とするビート液糖組成物。 It is a liquid product with a moisture content of 20.0-30.0% by weight obtained by concentrating beet juice of high sugar content type beet raw material, 66.0-77.0% by weight of saccharides derived from the raw material, and protein A beet liquid sugar composition characterized by 1.0 to 3.5 wt% and sulfate ash content of 1.0 to 3.5 wt%.
実施例１
以下、この発明に係るビート含蜜糖及びビート液糖の製造方法を図示の実施例に基づいて説明すると、
Example 1
Hereinafter, the production method of beet honey containing sugar and beet liquid sugar according to the present invention will be described based on the illustrated examples.
原料ビート１として、高糖分型品質ビート原料スコーネ（商品名）とモリーノ（商品名）の混合ビートを裁断したものを使用した。
As the
ビート工場の浸出工程２で得られた浸出汁中には、ビートの砕片 、土砂などの夾雑物があり、これらを目開き50〜200メッシュの金網状ストレーナー、または振動篩などの粗濾過工程３で濾過してビート汁４を得る。
In the leachate obtained in the
この発明は何れも上述のビート汁４を出発点とし、含蜜糖１８については水分６．０重量％以下、ビート汁４由来の各成分が蔗糖が８０．０〜９８．５重量％であり、蛋白質が１．５〜４．５重量％であり、且つ硫酸灰分が１．５〜４．０重量％が含まれた組成物が得られた。 The present invention is based on the above-mentioned beet juice 4 as a starting point, the moisture content of sugar-containing sugar 18 is 6.0% by weight or less, and each component derived from beet juice 4 is sucrose at 80.0-98.5% by weight. A composition containing 1.5 to 4.5% by weight of protein and 1.5 to 4.0% by weight of sulfated ash was obtained.
これはビート汁４の各成分含有量は種々の条件で変動はあるが、この含蜜糖の各成分濃度の範囲はビート汁４由来の蔗糖の他、各機能性を有する成分の大部分がこの含蜜糖に集約された指標数値である。 This is because the content of each component of beet juice 4 varies under various conditions, but the concentration range of each component of this sucrose contains most of the components having various functions in addition to sucrose derived from beet juice 4. It is an index value aggregated in this sugar containing sugar.
また、液糖１６については水分２０．０〜３０．０重量％の液状品で、当該原料由来の糖類が６６．０〜７７．０重量％であり、蛋白質が１．０〜３．５重量％であり、硫酸灰分が１．０〜３．５重量％が含まれた組成物が得られた。
The
この液糖の各成分濃度は範囲はビート汁４由来の糖類の他、各機能性を有する成分の大部分がこの液糖に集約された指標数値である。 The concentration of each component of the liquid sugar is an index value in which most of the components having each functionality are aggregated in the liquid sugar in addition to the sugar derived from beet juice 4.
図１の本発明の生産工程図において実線は各精製液単独、または各精製の併用液の製造ラインを示し、点線は各精製液のブレンドした製造ラインを示す。 In the production process diagram of the present invention in FIG. 1, a solid line indicates a production line for each purified solution alone or a combined solution for each purification, and a dotted line indicates a production line in which each purified solution is blended.
これらの各種の精製法は、原料ビートの収穫時期、貯蔵期間、貯蔵中の劣化状況等から原料の品質状況を良く把握して選択し、上記各成分の濃度範囲を踏まえ、精製法とブレンドの選択、または微調整を行うものとする。 These various refining methods are selected based on the raw material beet harvest time, storage period, deterioration during storage, etc., and based on the concentration range of each of the above components. Selection or fine adjustment shall be performed.
ビート汁４を出発点とした精製法について具体的に説明すると、ここで物理的精製７とは濾布、カートリッジ型などで濾過助剤不使用の濾過、珪藻土、パーライトなどの濾過助剤不使用濾過、及び精密濾過膜（ＭＦ膜）、限外濾過膜（ＵＦ膜）などの膜濾過で、除去対象物の範囲は数ミクロン〜分子量（Ｃ．Ｍ．Ｗ）20,000位である。
The purification method using beet juice 4 as a starting point will be described in detail. Here,
また、化学的精製工程（Ｉ）５とは、高温加熱（80〜100℃）でビート汁中の不溶性蛋白質の熱変性に伴う不溶性のセルロース、ヘミセルロース、リグニン、ペクチン質などの凝集沈殿、同じくカチオン系、アニオン系高分子凝集剤（キトサン、アクリル酸ソーダなど）、及びカルシウム(Ca)、マグネシウム(Mg)、鉄(Fe)などの塩化物、または水酸化物による凝集沈殿除去でである。 Chemical purification step (I) 5 refers to aggregation precipitation of insoluble cellulose, hemicellulose, lignin, pectin, etc. accompanying heat denaturation of insoluble protein in beet juice by heating at high temperature (80-100 ° C.), as well as cation And anionic polymer flocculants (chitosan, sodium acrylate, etc.), and flocculation and precipitation removal with chlorides such as calcium (Ca), magnesium (Mg), iron (Fe), or hydroxides.
更に、化学的精製工程（ＩＩ）１０は石灰と炭酸ガスを使用した炭酸飽充、各種イオン交換樹脂による脱塩、脱色、軟化、クロマト分離などである。 Further, the chemical purification step (II) 10 includes carbonation saturation using lime and carbon dioxide, desalting, decolorization, softening, chromatographic separation and the like with various ion exchange resins.
なお、この実施例では化学的精製工程（ＩＩ）については、白糖生産工程の適所から適量抜き取り、これを精製して成分調整と味質改善のブレンド用としてのみ使用するものである。 In this example, the chemical purification step (II) is used only for blending for component adjustment and taste improvement by extracting an appropriate amount from the appropriate place in the white sugar production step and purifying it.
前述の製造法と同じく物理的精製、及び化学的精製のそれぞれの選択についても、その時点の原料ビート品質状況に応じて最適な精製法を選択する。 As with the above-described production method, for each selection of physical purification and chemical purification, an optimal purification method is selected according to the raw material beet quality situation at that time.
適正な手法で処理された精製液は図１の一次濃縮工程１２でBx70.0〜80.0重量％、好ましくは75.0重量％まで濃縮する。
The purified solution treated by an appropriate technique is concentrated to Bx 70.0 to 80.0% by weight, preferably 75.0% by weight in the
ここで、濃縮器はカランドリア式、プレート式、薄膜式などを多重効用缶として使用すると蒸発費の節約になる。 Here, if the concentrator uses a Calandria type, a plate type, a thin film type, etc. as a multi-effect can, the evaporation cost can be saved.
一次濃縮液は必要に応じて一次濃縮液の加水分解液、化学的精製工程ＩＩ１０の処理液を必要量ブレンドした後、二次濃縮工程１５で水分６．０重量％以下、好ましくは５．０〜１．０重量％まで濃縮する。 The primary concentrated liquid is blended with a necessary amount of the hydrolyzed liquid of the primary concentrated liquid and the treatment liquid of the chemical purification step II10 as required, and then the water content is 6.0% by weight or less, preferably 5.0% in the secondary concentration step 15. Concentrate to ~ 1.0 wt%.
濃縮は直接加熱型、または間接加熱型の濃縮器を使用し、濃縮時の液温は沸点上昇があるため高温になるが、大気開放状態で123〜127℃が好ましく、また濃縮器内の液温と滞留時間は最終製品の含蜜糖の味質と風味に微妙な影響を与えることがある。 Concentration uses a direct heating type or indirect heating type concentrator, and the liquid temperature during the concentration is high due to the rise in boiling point, but it is preferably 123 to 127 ° C in the open air state. Temperature and residence time may have a subtle effect on the taste and flavor of the final product.
前述の二次濃縮工程１５で水分６．０重量％以下にした濃縮物は濃縮器から払い出した後、80〜100℃位まで攪拌冷却した後、所定の型枠に素早く充填し、室温で１０〜２０時間位かけて放冷固化し、得られたブロック状のビート含蜜糖を、必要に応じて粗砕き、または粉砕後、篩い分けすること（固化成型・粉砕工程１７）で小塊状、粒状、粉状にしそれぞれのビート含蜜糖１８の製造が可能である。 The concentrate having a water content of 6.0% by weight or less in the above-described secondary concentration step 15 is discharged from the concentrator, stirred and cooled to about 80 to 100 ° C., quickly filled into a predetermined mold, and 10% at room temperature. About 20 hours to cool and solidify, and the resulting block-shaped beet-containing sugar is crushed or crushed as necessary, and then sieved (solidified molding / grinding step 17), Each beet-containing sugar 18 can be produced in a granular or powder form.
また、高温の濃縮物を機械的に頑強で高動力を有する万能混合機、エクストルーダー、ニーダーなどで40〜70℃位まで強制的に攪拌冷却することで顆粒状の含蜜糖を製造することも可能である。 In addition, the high-concentration concentrate is mechanically robust and high-powered using a universal mixer, extruder, kneader, etc. to forcibly stir and cool to about 40-70 ° C to produce granular honey-containing sugar Is also possible.
ビート液糖１６の製造は、図１の一次濃縮工程までは固形状のビート含蜜糖の製造と同じである。この場合、濃縮液のBxは70〜80の範囲であるが、好ましくはBx75〜78程度である。
The production of the
次に、上記濃縮液中の蔗糖を酵素反応、化学的処理、物理的処理、またはこれらの併用処理で加水分解処理し（加水分解工程１４）、単糖類を０．５〜７０．０重量％の範囲で、好ましくは３０．０〜５０．０重量％にする。これにより蔗糖の結晶析出防止と味質をまろやかに改善できる。 Next, the sucrose in the concentrated liquid is hydrolyzed by enzymatic reaction, chemical treatment, physical treatment, or a combination treatment thereof (hydrolysis step 14), and monosaccharides are 0.5 to 70.0% by weight. Preferably, the content is 30.0 to 50.0% by weight. Thereby, the crystal precipitation prevention of sucrose and taste quality can be improved mellowly.
ここでの蔗糖の加水分解工程１４において酵素反応はインベルターゼ（サッカラーゼ）を使用し、また化学的処理は塩酸、硫酸などの鉱酸添加、または強酸性陽イオン交換樹脂の交換基Ｈ型樹脂に通液して液のｐＨを下げた後、加温、加圧、攪拌などの物理的処理を併用して行う。
In the
目的達成のため使用酵素量、鉱酸の添加量、イオン交換量と併せて処理温度、加圧、攪拌強度、処理時間などの調整で所定濃度の加水分解物を得る。 In order to achieve the purpose, a hydrolyzate having a predetermined concentration is obtained by adjusting the treatment temperature, pressurization, stirring strength, treatment time, etc. together with the amount of enzyme used, the amount of mineral acid added, and the amount of ion exchange.
これらの処理が終了した直後、蔗糖の加水分解を停止するため、酵素処理物は80〜85℃で30〜60分の酵素活性の失活、酸処理物は苛性ソーダなどのアルカリ薬品、または塩基性イオン交換樹脂の交換基ＯＨ型通液などで中和する。 Immediately after these treatments are completed, the hydrolysis of sucrose is stopped, so the enzyme-treated product is deactivated for 30 to 60 minutes at 80 to 85 ° C, and the acid-treated product is an alkaline chemical such as caustic soda, or basic Neutralize with ion exchange resin exchange group OH-type liquid.
なお、本発明のビート含蜜糖製造は、ビート工場の白糖生産ラインからのビート汁、ブレンド用蜜の提供、及び各精製法からの排出物（凝集沈殿物、膜濃縮物等）の白糖生産ラインへの戻しを行うことにより設備費、ランニングコスト共に大幅な削除が可能である。 The production of beet-containing saccharides of the present invention involves the production of sucrose from beet juice and bees from the beet factory production line, and the honey for blending, and effluents (aggregated precipitates, membrane concentrates, etc.) from each purification method. By returning to the line, both the equipment cost and running cost can be significantly deleted.
実施例２
これらを踏まえてビート工場操業と同時期にビート含蜜糖の製造を行うことを前提として、平成１５年度のビート工場操業期間中（１０月中旬〜翌年２月下旬）に、図１のビート工場の浸出工程２から採取したビート汁４を原料として、小規模テスト装置で試行錯誤を繰り返し、ほぼ満足のできる実施例を図１を基に詳しく説明するが、この発明はこれらの実施例に限定されるものでない。
Example 2
Based on these facts, the beet factory shown in Fig. 1 is being used during the beet factory operation in mid-2003 (mid-October to late February the following year) on the premise that beet-containing sugar is produced at the same time as the beet factory operation. The beet juice 4 collected from the
（１）畑から収穫後、２日間経過した原料からのビート含蜜糖の製造
平成１５年１０月１８日、製糖工場で得られたBx16.5、液温４５℃のビート汁４の無精製液を一次濃縮工程１２，二次濃縮工程１５，固化成型・粉砕工程１７を経て得られたビート含蜜糖は原料の鮮度が良いため、無精製でも味質にほぼ問題がなく、ラフィノースは時期的に低レベルであるが、不溶性蛋白を含む高蛋白質の含蜜糖が得られた。
(1) Manufacture of beet-containing honey sugar from raw materials that have been harvested for 2 days after harvest from the field On October 18, 2003, Bx16.5 obtained at a sugar factory, unrefined beet juice 4 with a liquid temperature of 45 ° C The beet honey containing sugar obtained through the
（２）上記（１）と同じビート汁４に、化学的精製工程Ｉ５の水酸化カルシウムCa(OH)２を0.03〜0.10重量％、好ましくは0.07重量％加え、80℃に昇温して攪拌してｐＨを6.1から8.0に上昇させ、３０分間静置した。 (2) 0.03 to 0.10% by weight, preferably 0.07% by weight of calcium hydroxide Ca (OH) 2 in chemical purification step I5 is added to the same beet juice 4 as in (1) above, and the mixture is heated to 80 ° C. and stirred. Then, the pH was raised from 6.1 to 8.0 and allowed to stand for 30 minutes.
この時点の沈降スラッジボリュームは１２％、上澄液ボリュームは８８％であり、この上澄液から実施例２と同様な工程を経て得られたビート含蜜糖は、石灰使用に伴う独特の臭い（炭酸飽充汁の臭い）が若干あるが、凝集沈殿により不溶性のセルロース、リグニン、ペクチン質、ヘミセルロース（アラバン、ガラクタン）等が除かれ、味質は更に改善され、カルシウム含有が多い機能性に富んだ含蜜糖が得られた。また、沈降スラッジは実規模製造工程の適所に戻せばよい。 At this time, the sediment sludge volume was 12% and the supernatant volume was 88%. The beet-containing sugar containing sugar obtained from the supernatant through the same steps as in Example 2 had a peculiar smell associated with the use of lime. (Smell of carbonated soup), but insoluble cellulose, lignin, pectin, hemicellulose (araban, galactan), etc. are removed by coagulation sedimentation, the taste quality is further improved, and the functionality is high in calcium content A rich honey-containing sugar was obtained. Moreover, the settled sludge may be returned to the proper place in the full-scale manufacturing process.
（３）上記（２）の石灰凝集沈降精製で得られた一次濃縮液全量の１０重量％を別容器に採取して、インベルターゼを０．２〜１．０重量％、好ましくは０．５重量％添加し、所定の条件で蔗糖分の約５０重量％を酵素で加水分解し、その後酵素を失活して元の一次濃縮液に戻す。 (3) 10% by weight of the total amount of the primary concentrate obtained by the lime coagulation sedimentation purification of (2) above is collected in a separate container, and invertase is 0.2 to 1.0% by weight, preferably 0.5% by weight. %, About 50% by weight of sucrose is hydrolyzed with an enzyme under a predetermined condition, and then the enzyme is deactivated to return to the original primary concentrate.
所定の工程を経て得られたビート含蜜糖は、蔗糖分由来の単糖が増え、苦味、渋味が改良された含蜜糖が得られた。 In the beet-containing honey sugar obtained through the predetermined steps, monosaccharides derived from sucrose content increased, and honey-containing sugar with improved bitterness and astringency was obtained.
なお、本一次濃縮液（Bx75.0、pH7.1)のインベルターゼ（商品名インベルターゼ三共、三共株式会社製）による加水分解（反応時間６０℃、攪拌）の実施例の結果を表１に示すが、この表を参考にして目的の反応時間、酵素量、分解率の予測が可能である。 In addition, although the result of the Example of the hydrolysis (reaction time 60 degreeC, stirring) by the invertase (Brand name Invertase Sankyo, Sankyo Co., Ltd.) of this primary concentrated liquid (Bx75.0, pH7.1) is shown in Table 1. The target reaction time, enzyme amount, and degradation rate can be predicted with reference to this table.
実施例３
（１）畑から収穫後、約１か月間貯蔵した原料からのビート含蜜糖の製造
平成１５年１２月４日、製糖工場で得られたBx16.2、液温３８℃のビート汁４の無精製液から実施例２と同じ工程で得られた含蜜糖は、時期的に冷所貯蔵に伴うラフィノースの増加が認められるが、他の分析値は実施例１とほぼ同じであるが、長期貯蔵に伴う不溶性成分、多糖、有機酸等の増加に起因すると考えられる味質への影響が認められ、特に味質的にはクセとまろやかさに評価が低かった。
Example 3
(1) Manufacture of beet-containing honey sugar from raw materials stored for about one month after harvest from the field. On December 4, 2003, Bx16.2 obtained at a sugar factory and the temperature of beet juice 4 at a liquid temperature of 38 ° C. The sugar containing sugar obtained from the unpurified liquid in the same process as in Example 2 shows an increase in raffinose with storage in the cold place, but other analysis values are almost the same as in Example 1. The effect on taste quality considered to be caused by the increase of insoluble components, polysaccharides, organic acids, etc. with long-term storage was recognized, and the evaluation was particularly low for taste and mildness.
（２）上記（１）と同じビート汁４を公称孔径0.1(μm）の精密濾過膜（ＭＦ膜）で膜透過液２：膜濃縮液１の容量比率で分離した透過液を所定の工程を経て製造されたビート含蜜糖は、不溶性成分の除去により味質は相当改善された。なお、実規模生産時の膜濃縮液は、白糖生産工程の適所に戻せばよい。 (2) The permeate separated from the same beet juice 4 as in (1) above with a microfiltration membrane (MF membrane) having a nominal pore size of 0.1 (μm) at a volume ratio of membrane permeate 2: membrane concentrate 1 is subjected to a predetermined process. The taste of beet-containing sugar containing sugar was improved considerably by removing insoluble components. In addition, what is necessary is just to return the membrane concentrate at the time of full scale production to the suitable place of a sucrose production process.
実施例４
（１）畑から収穫後、約２．５か月貯蔵した原料からのビート含蜜糖の製造
平成１６年１月１６日、製糖工場で得られたBx16.4、液温３４℃のビート汁４から、実施例１と同じ無精製で、所定の工程を経て製造されたビート含蜜糖は、長期貯蔵で原料の劣化が進み蔗糖分で２重量％位低く、味質の面でもクセ、まろやかさに加え、臭いの評価も低かった。
Example 4
(1) Manufacture of beet-containing honey sugar from raw material stored for about 2.5 months after harvest from the field Bx16.4 obtained at a sugar factory on January 16, 2004, beet juice with a liquid temperature of 34 ° C 4, the beet-containing sugar produced through the predetermined steps without purification as in Example 1, the raw material deteriorated by long-term storage, and the sucrose content is as low as 2% by weight. In addition to mellowness, the evaluation of odor was also low.
上記（１）と同日のビート汁を、分画分子量50,000（Ｃ．Ｍ．Ｗ）の限外濾過膜（ＵＦ膜）で膜透過液２：膜濃縮液１の容量比率で得られた膜透過液から所定の工程を経て製造されたビート含蜜糖は、糖類、ミネラル等の分析値は無精製とほぼ同じであるが、味質の面で不溶性物質に加えて高分子多糖類も除去され、クセ、まろやかさ、しつこさ等が改善されて総合成績が良くなった。 Membrane permeation obtained from the volume ratio of membrane permeate 2: membrane concentrate 1 of beet juice on the same day as (1) above on an ultrafiltration membrane (UF membrane) with a molecular weight cut off of 50,000 (CMW) Beet-containing honey sugar produced from the liquid through a predetermined process has almost the same analytical values as saccharides, minerals, etc. without purification, but in addition to insoluble substances in terms of taste, high-molecular polysaccharides are also removed. , Habits, mellowness, persistence, etc. were improved and overall results improved.
（３）上記（２）と同じ限外濾過膜の一次濃縮液１３に、図２の白糖生産の濃縮工程８の濃縮液を固形分比率で３０重量％加え、二次濃縮液を経て製造されたビート含蜜糖は、炭酸飽充工程、脱色樹脂工程（強塩基樹脂の塩素型）を経た糖液を加えることにより蔗糖分の増加、味質の面では有機酸の減少、多糖類の更なる減少等が関与していると思われるまろやかさ、しつこさ、渋味等が改善された。
(3) To the primary concentrated liquid 13 of the same ultrafiltration membrane as in (2) above, 30% by weight of the concentrated liquid in the
以上、ビート含蜜糖製造、実施例１〜３の原料ビートの貯蔵期間とビート汁の精製方法等を表２にまとめた。 Table 2 summarizes the production of beet-containing sugar, the storage period of raw beets of Examples 1 to 3, the purification method of beet juice, and the like.
上述の実施例においてビート含蜜糖と市販黒糖、市販てんさい糖の味質を比較した結果（自社分析）によれば、原料ビートが新鮮であれば味質的には問題がなく、また貯蔵中に劣化した原料ビートでも精製法の選択で、市販黒糖と比べても遜色のない含蜜糖が製造できることが明らかとなった。なお、、ビート含蜜糖製造実施例１（１）の味質調査例を表３に示す。また、他の市販品との比較例を表４に示す。 According to the results (in-house analysis) comparing the taste of beet-containing sugar, commercial brown sugar, and commercial sugar beet sugar in the above-mentioned examples, if the raw material beet is fresh, there is no problem in taste and it is being stored. It was clarified that, even when the raw material beet was deteriorated, selection of a purification method produced a sugar-containing sugar that was inferior to that of commercially available brown sugar. In addition, Table 3 shows an example of the taste investigation of the beet honey-containing sugar production example 1 (1). Table 4 shows a comparative example with other commercially available products.
上記実施例のビート含蜜糖と市販黒糖（甘蔗由来）、及び市販てんさい含蜜糖（甜菜由来）の糖類、蛋白質、ミネラルの分析値（自社分析）の分析法を表５に、分析結果の比較を表６に示す。 Table 5 shows the analytical methods for the analysis values (in-house analysis) of saccharides, proteins and minerals of beet-containing sugar and commercial brown sugar (derived from sweet potato) and commercial sugar beet-containing sugar (from sugar beet) in the above examples. The comparison is shown in Table 6.
この結果によればビート含蜜糖の実施例１〜３ではラフィノースに若干の増減が認められるが、他のミネラルなど大きな差はなかった。また、ビート含蜜糖と市販黒糖では、前者に原料由来のラフィノースとベタインが存在し、蛋白質が２〜３倍あり、ミネラル分では石灰凝集沈殿法の有無でカルシウムに両者バラツキがあるが、ミネラルについてはほぼ硫酸灰分に比例した含量であった。また、市販てんさい含蜜糖については、脱塩工程、脱糖工程などを経て、主にラフィノースの機能性に着目して生産されたものと考えられ、蛋白質は皆無でミネラル分は微量であった。 According to this result, in Examples 1 to 3 of the beet honey-containing sugar, a slight increase or decrease in raffinose was observed, but there was no significant difference such as other minerals. In addition, beet honey-containing sugar and commercial brown sugar have raffinose and betaine derived from the raw material in the former, protein is 2 to 3 times, and in minerals, calcium varies depending on the presence or absence of the lime coagulation method. The content of was approximately proportional to the sulfated ash content. The commercial sugar beet-containing sugar is thought to have been produced mainly by focusing on the functionality of raffinose through the desalting and desugaring processes. There was no protein and the amount of minerals was very small. .
前述の通り、本発明のビート含蜜糖には市販黒糖の２〜３倍の蛋白質が含まれており、この蛋白質中のアミノ酸含量を、ビート含蜜糖製造実施例２（１）のサンプルについて測定した結果（財団法人日本食品分析センター）を表７に示すが、これによれば有用なアミノ酸を多数含有していることが認められた。 As described above, the beet-containing sugar of the present invention contains 2 to 3 times as much protein as commercially available brown sugar, and the amino acid content in this protein is determined for the sample of beet-containing sugar production example 2 (1). The measurement results (Japan Food Analysis Center) are shown in Table 7, and according to this, it was confirmed that many useful amino acids were contained.
以上ビート含蜜糖製造の実施例を要約すると、（１）ビート含蜜糖の製造はビート工場の操業期に実施することにより原料ジュースの提供、精製時の排出物の処理などを効率的に行うことができ、（２）また原料ビートの劣化状況により精製排出物の発生する凝集沈殿法、膜処理法、または白糖製造工程蜜のブレンドなどで味質の改善が可能であり、これらのことからビート原料収穫後、長期にわたり成分、味質共に安定した品質のビート含蜜糖の製造が可能である。 To summarize the examples of beet-containing sugar preparation, (1) Beet-containing sugar production is carried out during the operation period of the beet factory, so that the supply of raw material juice and the treatment of waste during purification are efficient. (2) Taste quality can be improved by the coagulation sedimentation method, membrane treatment method, or sucrose blending honey that produces refined effluent depending on the deterioration of raw material beets. It is possible to manufacture beet-containing sugar with stable ingredients and taste for a long period after harvesting beet ingredients.
以上、この発明によれば北海道の基幹畑作物であるビートからアミノ酸類、ミネラル類、オリゴ糖類などの機能性成分を豊富に含み、且つ味質が良く、まろやかな風味を有したビート含蜜糖及びビート液糖の製造が可能となる。 As described above, according to the present invention, beet-containing sugar containing abundant functional components such as amino acids, minerals and oligosaccharides from beet, which is a basic field crop in Hokkaido, has a good taste quality and a mild flavor. And beet liquid sugar can be produced.
即ち、この発明に係るビート含蜜糖は今までにない全く新しいビート由来の組成物であり、現状の黒糖（甘蔗由来）の使用途、それ以上の幅広い使用途が考えられる。 In other words, the beet-containing honey sugar according to the present invention is a completely new composition derived from beet that has never existed, and the present brown sugar (derived from sweet potato) can be used in a wider range of uses.
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