JP5859229B2 - Brown sugar processed ice sugar - Google Patents
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Description
この発明は、黒糖加工氷糖およびその製造方法に関するものである。 The present invention relates to brown sugar processed ice sugar and a method for producing the same.
一般に、砂糖は、その種類として分蜜糖と含蜜糖とに大別され、前者は結晶化された後、ブドウ糖や果糖などの結晶化しにくい成分を糖蜜として遠心分離することにより、ショ糖の純度を高めて結晶性を高めたものであるのに対して、後者の含蜜糖はショ糖などを結晶化した後、非結晶成分である糖蜜も含めて冷却して一体に固化したものである。 In general, sugars are roughly classified into honey and sugar containing sugar, and the former is crystallized, and after crystallization, components that are difficult to crystallize, such as glucose and fructose, are centrifuged as molasses. Whereas the purity of the latter increases the crystallinity, the latter is the one in which the honey-containing sugar is crystallized from sucrose and then cooled, including the non-crystalline component molasses, and solidified as a unit. is there.
後者の代表例が、黒砂糖とも呼ばれる黒糖であり、その成分としては、ショ糖の他にもブドウ糖、果糖、フラクトオリゴ糖などが含まれ、カルシウム、カリウム、マグネシウムなどのミネラル、さらにはビタミンＢ群やナイアシンなどのビタミン類も含まれており、分蜜糖に比べて深い風味があり、精製糖に比べて多成分であって健康的にも好ましい食品または調味料である。 A typical example of the latter is brown sugar, which is also called brown sugar, and its components include glucose, fructose, fructooligosaccharide, etc. in addition to sucrose, minerals such as calcium, potassium, magnesium, and vitamin B group Vitamins such as niacin and the like are also included, and have a deeper flavor than honey sugar, and are a multi-component and healthier food or seasoning than purified sugar.
ショ糖結晶体を０．２〜３ｍｍ程度まで成長させた小粒状のものは粗目（ザラメ）と呼ばれ、黒糖成分を含ませて風味付けしたものが知られている。 A small granular product obtained by growing a sucrose crystal to about 0.2 to 3 mm is called coarse grain, and is known to be flavored with a brown sugar component.
また、氷砂糖とも称される氷糖は、ショ糖の結晶を粗目よりもさらに大きく、通常４ｍｍ以上の粒径に成長させたものであって、以下の２つの育晶方法が知られている。
その一つの静置結晶法は、浅くて平らな蒸発皿またはパレット状の結晶皿に、ショ糖の種結晶（シード）を浸すように過飽和のショ糖液（仕込み液）を入れ、所定温度に維持して蒸発速度を調整しながら育晶し、比較的扁平状な結晶が積み重なった状態に成長したロック氷糖が得られる。
In addition, icose sugar, also called icing sugar, is obtained by growing sucrose crystals larger than the coarse grain and usually having a particle size of 4 mm or more, and the following two crystallization methods are known.
One stationary crystallization method is to put a supersaturated sucrose solution (feed solution) in a shallow and flat evaporating dish or a pallet-shaped crystal dish so that the seed crystals of sucrose (seeds) are soaked. The crystal is grown while maintaining and adjusting the evaporation rate, and rock ice sugar grown in a state where relatively flat crystals are stacked is obtained.
また、他の一つの流動結晶法は、回転式の結晶機を用いて回転させながら育晶することにより、結晶面が全方向に均等に成長するため、結晶粒は立体的に釣り合いのとれた形状となったクリスタル氷糖が得られる。 In another fluidized crystal method, the crystal plane grows uniformly in all directions by growing while rotating using a rotary crystal machine, so that the crystal grains are balanced in three dimensions. Crystal ice sugar in the shape is obtained.
ところで、ショ糖を含む黒糖風味の食品として、加工黒糖と称されるものが知られているが、このものは黒糖にショ糖、廃糖蜜などを加えて単に混合したものであり、黒糖成分とショ糖結晶とは結晶化によって一体化されていないものである。 By the way, as a brown sugar-flavored food containing sucrose, what is called processed brown sugar is known, but this is simply a mixture of brown sugar with sucrose, molasses, etc. Sucrose crystals are not integrated by crystallization.
また、ショ糖結晶である粗目に対して黒糖風味を保持させたものとして、黒糖風味の粗目（ざらめ）が知られている。
このものは、粗目の表面に黒糖蜜が含まれる皮膜を被覆したものであり、黒糖のように着色され、黒糖の風味も付与されている。この粗目は、ショ糖結晶体に還元糖を付着させて極性を弱めておき、表面に所定量の黒糖蜜が含まれる皮膜を被覆することによって、黒糖成分を結晶体の表面に効率よく保持させるようにして着色性および風味性を高めている（特許文献１）。
In addition, as a sucrose crystal having a brown sugar flavor, a brown sugar-flavored texture is known.
This has a rough surface coated with a film containing brown molasses, is colored like brown sugar, and has a brown sugar flavor. In this coarse grain, reducing sugar is attached to the sucrose crystal to weaken the polarity, and the surface is coated with a film containing a predetermined amount of brown molasses to efficiently hold the brown sugar component on the surface of the crystal. In this way, coloring and flavor are improved (Patent Document 1).
しかし、上記した黒糖風味の粗目（ざらめ）を、例えば最大径４ｍｍ以上の氷糖にまで大きく育晶させると、結晶体の表面には黒糖成分が付着しているものの内部には黒糖成分が侵入していないため、表面が溶解してしまうと、その後は黒糖風味が乏しいショ糖結晶体となり、氷糖全体として黒糖風味を充分に味わえないという問題点がある。 However, when the above brown sugar-flavored coarse grain (granularity) is grown, for example, to an ice sugar having a maximum diameter of 4 mm or more, the brown sugar component is adhered to the surface of the crystal, but the brown sugar component is not present inside. If the surface dissolves because it has not invaded, then it becomes a sucrose crystal with poor brown sugar flavor, and there is a problem that the whole brown sugar cannot fully enjoy the brown sugar flavor.
また、結晶体の表面には黒糖成分が付着させる手法を改良し、氷糖の内部にも黒糖風味を保持させるように、大粒の粒径に育晶するまでショ糖結晶体を多層構造に形成し、各層の表面に還元糖と黒糖蜜膜を何層にも塗り重ねることは可能であるが、煩雑な作業を要するため、製造効率の点で実用可能な黒糖加工氷糖の製造方法ではないという問題点がある。 In addition, the method of attaching brown sugar components to the surface of the crystal body has been improved, and a sucrose crystal body is formed in a multilayer structure until it grows to a large grain size so that the brown sugar flavor is also retained inside the ice sugar. However, although it is possible to apply a number of layers of reducing sugar and brown molasses film on the surface of each layer, it is not a practical method for producing brown sugar processed ice sugar in terms of production efficiency because it requires complicated work. There is a problem.
そこで、この発明の課題は、上記した問題点を解決し、大粒径の氷糖の結晶体の内部にまで黒糖の色素成分や風味成分を効率よく保持できるようにし、また効率よく実用的で製造可能な黒糖風味の氷糖とすることである。 Therefore, an object of the present invention is to solve the above-described problems, to efficiently retain the brown sugar pigment component and flavor component even inside the large-diameter crystal of ice sugar, and is also efficient and practical. It is to make the sugar sugar flavored sugar sugar that can be produced.
また、製造方法に係るこの発明の課題としては、形成される結晶体に黒糖風味を保持させながら、比較的大きな氷糖（氷砂糖）にまで結晶体を成長させて氷糖を効率よく実用性を高めて製造することである。 In addition, as an object of the present invention related to the production method, while maintaining the brown sugar flavor in the formed crystal, the crystal can be grown to relatively large ice sugar (rock sugar) to make ice sugar efficient and practical. It is to make it higher.
上記の課題を解決するために、この発明においては、還元糖を含む黒糖溶解液からショ糖結晶を氷糖（粒径４ｍｍ以上）にまで成長させ、この氷糖は還元糖の付着したショ糖結晶の内部または表面に、黒糖由来の着色成分、ミネラル成分または風味成分を収蔵もしくは付着させてなる黒糖加工氷糖としたのである。 In order to solve the above problems, in the present invention, a sucrose crystal is grown from a brown sugar solution containing a reducing sugar to ice sugar (particle size of 4 mm or more), and the ice sugar is attached to the reducing sugar. Brown sugar processed ice sugar is obtained by storing or adhering colored components, mineral components or flavor components derived from brown sugar inside or on the surface of the crystal.
上記したように構成されるこの発明の黒糖加工氷糖は、還元糖を含む黒糖溶解液からショ糖結晶体が成長する際に、黒糖に含まれる色素などの着色成分、ミネラル成分または風味成分が、還元糖と共にショ糖結晶の内部または表面に収蔵または付着される。 As described above, the brown sugar processed icose of the present invention has a coloring component such as a pigment, a mineral component or a flavor component contained in brown sugar when a sucrose crystal is grown from a brown sugar solution containing reducing sugar. It is stored or attached to the inside or surface of the sucrose crystal together with the reducing sugar.
そのような収蔵の機序は、黒糖溶解液中の還元糖によって、ショ糖結晶の極性は弱められ、負に帯電している着色成分、ミネラル成分または風味成分は、ショ糖結晶に近づきやすくなり、ショ糖結晶に収蔵または付着する確率が高められるからである。 The mechanism of such storage is that the polarity of sucrose crystals is weakened by the reducing sugar in the brown sugar solution, and the negatively charged colored, mineral or flavor components are likely to approach the sucrose crystals. This is because the probability of storing or adhering to sucrose crystals is increased.
この発明でいう「収蔵」は、一般的な意味と同様に取り入れて収めることをいい、化学的に性質を変化させることなく、物理的に一体に保持されることをいう。
例えば、結晶片同士の重なり合う結晶面同士の間隙、または結晶面に形成される襞や凹凸、亀裂にも上記した機序によって、黒糖由来の色素、ミネラルまたは風味を効率よく取り入れて化学的に性質を変化させることなく保持され、すなわち収蔵または付着できる。
The term “storage” as used in the present invention means that it is taken in the same way as a general meaning, and means that it is physically held together without chemically changing properties.
For example, by utilizing the mechanism described above for the gaps between crystal planes where crystal pieces overlap, or wrinkles, irregularities, and cracks formed on the crystal planes, it is possible to efficiently incorporate brown sugar-derived pigments, minerals, and flavors into chemical properties. Can be retained, i.e., stored or deposited.
このようにして形成された結晶体は、黒糖風味を充分に保持し、比較的大きな粒径の氷糖にまで結晶体を成長させたものであっても、効率よく黒糖の好ましい風味などの特有成分を保持したものになる。 The crystals formed in this way have a sufficient brown sugar flavor, and even if the crystals are grown to a relatively large particle size of icose sugar, it has a unique characteristic such as the preferred flavor of brown sugar. It will retain the ingredients.
このような黒糖加工氷糖を効率よく製造するためには、種結晶を黒糖溶解液に浸し、過飽和状態で４５〜５５℃に温度調整して育晶し、この育晶期間の中期に、それ以前の初期または中期以後の後期より１〜５℃高温に調整した高温育晶期間を設け、この高温育晶期間中に結晶成長を促進することが好ましい。 In order to efficiently produce such brown sugar processed ice sugar, the seed crystal is immersed in a brown sugar solution and grown to a temperature of 45-55 ° C. in a supersaturated state. It is preferable to provide a high temperature crystallization period adjusted to 1-5 ° C. higher than the previous initial period or the latter period after the middle period, and promote crystal growth during this high temperature crystallization period.
この育晶期間中にショ糖結晶も形成が促進されて、ショ糖結晶の内部または表面に黒糖成分の着色成分、ミネラル成分もしくは風味成分を収蔵または付着させる黒糖加工氷糖が製造される。 During this growth period, the formation of sucrose crystals is also promoted to produce brown sugar processed sucrose in which the colored component, mineral component or flavor component of the brown sugar component is stored or adhered to the inside or surface of the sucrose crystal.
４５〜５５℃の温度範囲に調整すると共に、この所定期間の中期にこれ以前または以後より１〜５℃高温に調整した育晶期間を設けると、この育晶期間中に亀裂や襞などの凹凸を有するショ糖結晶を効率よく形成することができる。 When adjusting to a temperature range of 45 to 55 ° C and providing a growth period adjusted to 1 to 5 ° C higher than before or after in the middle of this predetermined period, irregularities such as cracks and wrinkles during this growth period The sucrose crystal | crystallization which has can be formed efficiently.
そのために、より好ましい温度調整としては、例えば初期または中期以後の後期より１〜５℃高温に調整する条件で、前記育晶期間の当初から２〜４日間の初期に４８〜５０℃の温度で静置し、次いで３〜５日間の中期は４９〜５３℃で静置し、その後６〜１０日間の後期は４８〜５０℃で静置することである。 Therefore, as a more preferable temperature adjustment, for example, the temperature is adjusted to 1 to 5 ° C. higher than the initial period or the latter period after the middle period, and the temperature is set to 48 to 50 ° C. in the initial period of 2 to 4 days from the beginning of the growth period. Let it stand, then leave it at 49-53 ° C. for 3 to 5 days, then leave it at 48-50 ° C. for the latter 6-10 days.
仕込みの当初から２〜４日間の初期、好ましくは仕込み日から３日間において、４８〜５０℃の温度で静置することにより、結晶核を形成させ、じっくりと緻密な結晶を成長させることができる。 By allowing to stand at a temperature of 48 to 50 ° C. for 2 to 4 days from the beginning of the preparation, preferably for 3 days from the preparation day, crystal nuclei can be formed and a dense crystal can be grown slowly. .
また、その後の３〜５日間の中期、好ましくは仕込み日から４日目以後の４日間は、４９〜５３℃、好ましくは５０〜５３℃、より好ましくは５１〜５３℃で静置することにより、可及的に結晶成長の速度を上げて速やかに結晶成長を促進させる。 In the subsequent medium period of 3 to 5 days, preferably 4 days after the preparation date, it is left at 49 to 53 ° C., preferably 50 to 53 ° C., more preferably 51 to 53 ° C. Accelerate crystal growth by increasing the speed of crystal growth as much as possible.
さらに、その後の６〜１０日間、好ましくは８日目からムロ出しの日までの後期は、４８〜５０℃で静置することにより、結晶育成速度を抑えてじっくりと緻密に結晶を育成する。 Further, in the latter period from the 6th to 10th day, preferably from the 8th day to the day of squeezing, the crystal is allowed to stand at 48 to 50 ° C., so that the crystal growth rate is suppressed and the crystal is grown carefully and densely.
このような育晶を行なう際に、前記種結晶が、還元糖の付着した蔗糖結晶体であれば、ショ糖結晶の成長の初期から黒糖成分の着色成分、ミネラル成分もしくは風味成分をより効率よく収蔵または付着させることができる。 When performing such growth, if the seed crystal is a sucrose crystal to which reducing sugar is attached, the colored component, mineral component, or flavor component of the brown sugar component can be more efficiently used from the beginning of the growth of the sucrose crystal. Can be stored or attached.
上記した黒糖加工氷糖の製造方法において、上記した所定温度範囲で育晶を進めるために好ましい黒糖溶解液のブリックス（Ｂｘ）濃度としては、Ｂｘ６０〜７５であることが好ましい。上記所定濃度範囲未満の低濃度でも、上記所定濃度範囲を超える高濃度でも育晶期間中に亀裂や襞などの凹凸を有するショ糖結晶を効率よく形成する効率が低くなって好ましくない。 In the above-described method for producing brown sugar processed ice sugar, the Brix (Bx) concentration of the brown sugar solution that is preferable for promoting growth in the above-mentioned predetermined temperature range is preferably Bx 60 to 75. Even a low concentration less than the predetermined concentration range or a high concentration exceeding the predetermined concentration range is not preferable because the efficiency of efficiently forming sucrose crystals having irregularities such as cracks and wrinkles during the crystal growth period is low.
この発明は、還元糖の付着したショ糖結晶の内部または表面に、黒糖由来の着色成分、ミネラル成分または風味成分を収蔵もしくは付着させた黒糖加工氷糖としたので、大粒径の氷糖の結晶体の内部に黒糖の色素成分や風味成分を効率よく保持できるようにし、効率よく製造可能な黒糖風味の氷糖となる利点がある。 In the present invention, the brown sugar processed ice sugar in which the colored component, mineral component or flavor component derived from brown sugar is stored or attached to the inside or surface of the sucrose crystal to which reducing sugar is attached is used. There is an advantage in that the brown sugar coloring component and flavor component can be efficiently retained inside the crystal body, and the brown sugar flavored ice sugar can be produced efficiently.
また、種結晶を黒糖溶解液に浸し、所定温度に調整して所定期間育晶する黒糖加工氷糖の製造方法としたので、形成される結晶体に黒糖風味を保持させながら、比較的大きな氷糖（氷砂糖）にまで結晶体を成長させて黒糖風味の氷糖を効率よく製造できるという利点がある。 In addition, since the seed crystal is immersed in brown sugar solution and adjusted to a predetermined temperature to produce brown sugar processed ice sugar that grows for a predetermined period of time, relatively large ice cream is maintained while maintaining the brown sugar flavor in the formed crystal. There is an advantage that brown sugar-flavored sugar can be efficiently produced by growing the crystal to sugar (frozen sugar).
この発明の黒糖加工氷糖は、還元糖を含む黒糖溶解液からショ糖結晶を粒径４ｍｍ以上にまで成長させた氷糖からなり、この氷糖は還元糖の付着したショ糖結晶の内部または表面に、黒糖由来の着色成分、ミネラル成分または風味成分を収蔵もしくは付着させている。 The brown sugar processed icose of the present invention comprises sucrose obtained by growing sucrose crystals to a particle size of 4 mm or more from a sucrose solution containing reducing saccharides. A colored component, mineral component or flavor component derived from brown sugar is stored or adhered on the surface.
黒糖溶解液は、通常の黒糖を温水などに溶解した水溶液であり、例えば７０〜９０℃に加熱した温水にＢｘ６５〜７０程度になるように黒糖を攪拌しながら溶解したものを採用することができる。 The brown sugar solution is an aqueous solution in which normal brown sugar is dissolved in warm water or the like. For example, a solution in which brown sugar is dissolved in warm water heated to 70 to 90 ° C. with stirring so as to be about Bx65 to 70 can be adopted. .
黒糖は、通常、以下のようにして製造される。すなわち、原料となるサトウキビを裁断し圧搾して搾汁を得て、この搾汁（ｐＨ４〜５）に含まれる酸や酵素が糖を分解するのを防止するために、石灰を加えてｐＨを６．８〜７．０に調整し、また酵素の働きを止めると共に蛋白質類を固化するために加熱する。 Brown sugar is usually produced as follows. That is, the raw sugarcane is cut and squeezed to obtain juice, and lime is added to prevent the acid and enzyme contained in the juice (pH 4-5) from decomposing sugar. The temperature is adjusted to 6.8-7.0, and the enzyme is heated to stop the function of the enzyme and solidify the proteins.
その後、マットやスカムなどの不純物を沈殿させて濾過し、これをケーキとして除去して搾汁液を清浄液にする。さらに、清浄液の水分を蒸発させて、糖液を濃縮し、シロップ（Ｂｘ６０〜７０）にする。次いで、シロップにした糖液を更に濃縮して糖を結晶化させて黒砂糖（固形の含蜜糖）を得ることができる。 Thereafter, impurities such as mat and scum are precipitated and filtered, and this is removed as a cake to make the squeezed liquid a clean liquid. Furthermore, the water | moisture content of a cleaning liquid is evaporated, a sugar liquid is concentrated and it is made a syrup (Bx60-70). Subsequently, the syrup sugar solution is further concentrated to crystallize the sugar to obtain brown sugar (solid honey sugar).
この発明に用いる還元糖は、塩基性溶液中でアルデヒド基とケトン基を形成する糖であり、例えばスクロースが加水分解した転化糖である上白糖、中白糖、黒糖または異性化糖であり、このうち異性化糖としてはグルコース、フルクトースなどの単糖またはこれらの混合物が挙げられ、通常、黒糖およびその溶解液（水溶液）にもこのような還元糖分が１〜２質量％程度含まれている。 The reducing sugar used in the present invention is a sugar that forms an aldehyde group and a ketone group in a basic solution. For example, it is an invert sugar obtained by hydrolysis of sucrose, such as white sugar, medium white sugar, brown sugar, or isomerized sugar. Among them, examples of the isomerized sugar include monosaccharides such as glucose and fructose or a mixture thereof. Usually, brown sugar and its solution (aqueous solution) contain about 1 to 2% by mass of such a reducing sugar.
また、黒糖由来の着色成分としては、クロロフィル、カロチン、キサントフィル、フミン酸、フラボノイドは原料由来の低分子量のものであり、また製造工程に由来するものとしてメラノイジン、メラニン、カラメル、ヘキソースのアルカリ分解物などの高分子物質が挙げられる。 Moreover, as coloring components derived from brown sugar, chlorophyll, carotene, xanthophylls, humic acid, and flavonoids are of low molecular weight derived from raw materials, and melanoidin, melanin, caramel, hexose alkaline decomposition products derived from the manufacturing process And high molecular weight materials.
ミネラル成分としては、製造工程中に加えられる成分も含めて、カルシウム、カリウム、マグネシウムなどが挙げられる。
また、風味成分や香気成分としては、ピラジン類やフェノール類が挙げられる。
Examples of the mineral component include calcium, potassium, magnesium and the like including components added during the production process.
Moreover, pyrazines and phenols are mentioned as a flavor component and a fragrance | flavor component.
この発明に用いる還元糖を含む黒糖溶解液は、黒糖を加熱溶解するか、または加熱しながら適宜に水を加えて温水溶液として得ることができる。このような黒糖溶解液の濃度は、ブリックス（Ｂｘ）濃度６０〜７５に調整しておくことが、表面に亀裂や襞などの凹凸を有するショ糖結晶を効率よく形成するために好ましい。 The brown sugar solution containing reducing sugar used in the present invention can be obtained as a warm aqueous solution by dissolving brown sugar with heating or adding water appropriately while heating. The concentration of the brown sugar solution is preferably adjusted to a Brix (Bx) concentration of 60 to 75 in order to efficiently form sucrose crystals having irregularities such as cracks and wrinkles on the surface.
この発明に用いる種結晶は、粒径３ｍｍ以下のショ糖結晶体である粗目糖またはそれより大粒の粗目糖を用いても良いが、それと併用または単独で、この発明で得られる黒糖加工氷糖を用い、その粒径を５〜７メッシュ（Ｍｅ）の標準篩を通過する粒径に整粒したものを使用することもできる。 The seed crystal used in the present invention may be a coarse sugar which is a sucrose crystal having a particle size of 3 mm or less, or a coarse sugar larger than that. The particle size of which is adjusted to a particle size that passes through a standard sieve of 5 to 7 mesh (Me) can also be used.
特に、種結晶として、黒糖加工氷糖のように還元糖の付着した蔗糖結晶体を使用することが、ショ糖結晶の成長の初期から黒糖成分の着色成分、ミネラル成分もしくは風味成分を効率よく収蔵または付着させるために好ましいことである。 In particular, the use of sucrose crystals attached with reducing sugars, such as brown sugar processed icose, as seed crystals efficiently stores the colored, mineral or flavor components of brown sugar components from the early stages of sucrose crystal growth. Or it is preferable for adhesion.
育晶期間と温度は、過飽和状態で４５〜５５℃に温度調整して育晶し、この育晶期間の中期に、それ以前の初期または中期以後の後期より１〜５℃高温に調整した高温育晶期間を設ける。 The crystal growth period and temperature are crystallized by adjusting the temperature to 45 to 55 ° C. in a supersaturated state, and at a high temperature adjusted to 1 to 5 ° C. higher in the middle period of this crystal growth period than in the initial period before or after the middle period. Establish a growth period.
具体的には、育晶の当初から２〜４日間の初期に、４８〜５０℃の温度で静置し、次いで３〜５日間の中期は４９〜５３℃の範囲で初期または中期以後の後期より１〜５℃高温に調整して静置し、その後６〜１０日間の後期は４８〜５０℃で静置することが好ましい。 Specifically, it is allowed to stand at a temperature of 48 to 50 ° C. in the initial period of 2 to 4 days from the beginning of growth, and then in the middle period of 3 to 5 days in the range of 49 to 53 ° C. It is preferable that the temperature is further adjusted to 1 to 5 ° C. and allowed to stand, and then the rest of 6 to 10 days is left at 48 to 50 ° C.
これによって結晶核である粗目糖の周囲に還元糖を含むショ糖結晶の育晶層を設け、この育晶層に黒糖の着色成分、ミネラル成分または風味成分を収蔵もしくは付着させてなる黒糖加工氷糖が得られる。
育晶期間の全日数は、１２〜１８日として好ましい結果を得ているが、特にこの日数に限定されるものではない。
As a result, a sucrose crystal growth layer containing reducing sugar is provided around the coarse sugar that is the crystal nucleus, and brown sugar processed ice is obtained by storing or adhering the colored component, mineral component, or flavor component of brown sugar to this crystal growth layer. Sugar is obtained.
The total number of days in the growth period is preferably 12 to 18 days, but is not particularly limited to this number of days.
［実施例１、２］
沖縄（波照間）産の黒糖を原料とし、温水に浸漬し、８０℃に加温して攪拌し、Ｂｘ６８程度の濃度に溶解した。次いで、６０Ｍｅスクリーンで濾過し、Ｂｘ６５〜７０の範囲になるように表１の特性を有するものＡ、Ｂに調整した。次いで、得られた黒糖溶解液Ａ、Ｂを各結晶皿（３７０×３０７×４５ｍｍ）にそれぞれ２．３リットルずつ入れ、さらに種結晶として、大粒系中粗目と黒糖加工氷糖篩下（５〜７Ｍｅ）を１０〜３０ｇ／皿を用いてムロに入れ、それぞれ実施例１、２の氷糖黒糖を製造した。
なお、ムロは、温度コントローラー付の遠赤外線ヒーターを用いて密閉された空間内を４５〜５５℃に保つ部屋とし、初期または中期以後の後期より１〜５℃高温に調整して表２の範囲で経時的に温度調整を行なった。
[Examples 1 and 2]
Using brown sugar from Okinawa (Hatorema) as a raw material, it was immersed in warm water, heated to 80 ° C., stirred, and dissolved to a concentration of about Bx68. Subsequently, it filtered with a 60Me screen, and adjusted to the thing A and B which has the characteristic of Table 1 so that it may become the range of Bx65-70. Next, 2.3 liters of each of the obtained brown sugar solution A and B was put in each crystal dish (370 × 307 × 45 mm), and further, as a seed crystal, a medium-sized coarse grain and a brown sugar processed sucrose sieve (5-5 7Me) was placed in a muro using 10-30 g / dish to produce the sucrose brown sugars of Examples 1 and 2, respectively.
In addition, Muro is a room that keeps the sealed space using a far-infrared heater with a temperature controller at 45 to 55 ° C, and is adjusted to a temperature 1 to 5 ° C higher than the initial period or the latter period after the middle period. The temperature was adjusted over time.
そして、上述のようにする育晶を各実施例について、６回行ない、ムロ出し日は、１回目 １２日目、２回目 １４日目、３回目 １８日目、４回目 １８日目、５回目 １６日目、６回目１４日目とした。 Then, the growth crystal as described above is performed 6 times for each example, and the littering date is 1st, 12th, 2nd, 14th, 3rd, 18th, 4th, 18th, 5th. The 16th day and the 6th day were the 14th day.
ムロ出しの後は、定法に従って遠心分離を行ない、分蜜と洗浄を完了し、さら風乾と篩別によって黒糖加工氷糖の製品を得た。
得られた黒糖加工氷糖（製品）の出来高は、以下の表３の通りであった。
After mashing, centrifugation was performed according to a conventional method to complete honey and washing, and a brown sugar processed ice sugar product was obtained by air drying and sieving.
Table 3 below shows the yield of the processed brown sugar processed sugar (product).
以上のようにして得られた黒糖加工氷糖は、黒糖風味を充分に保持し、比較的大きな粒径の氷糖にまで結晶体を成長させたものであっても、結晶体の内部まで黒糖の色素成分や好ましい風味成分を充分に保持したものであり、また歩留まりもよく、効率よく実用的に製造可能なものであった。 The brown sugar processed sucrose obtained as described above retains the brown sugar flavor sufficiently, and even if the crystal is grown to a relatively large particle size of saccharose, the sucrose is used to the inside of the crystal. The dye component and the preferred flavor component were sufficiently retained, the yield was good, and the product could be produced efficiently and practically.
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