JPH03505162A - Multi-step method for obtaining sugar from sugar beet and special raw sugar - Google Patents
Multi-step method for obtaining sugar from sugar beet and special raw sugarInfo
- Publication number
- JPH03505162A JPH03505162A JP2504488A JP50448890A JPH03505162A JP H03505162 A JPH03505162 A JP H03505162A JP 2504488 A JP2504488 A JP 2504488A JP 50448890 A JP50448890 A JP 50448890A JP H03505162 A JPH03505162 A JP H03505162A
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- sugar
- sap
- beet
- production
- special raw
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Links
- 235000000346 sugar Nutrition 0.000 title claims description 57
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 title claims description 32
- 235000021536 Sugar beet Nutrition 0.000 title claims description 32
- 238000000034 method Methods 0.000 title claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 27
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 16
- 235000013379 molasses Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 7
- 235000013681 dietary sucrose Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 229960004793 sucrose Drugs 0.000 claims description 6
- 230000006835 compression Effects 0.000 claims description 5
- 238000007906 compression Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 4
- 229960004903 invert sugar Drugs 0.000 claims description 3
- 235000019156 vitamin B Nutrition 0.000 claims description 3
- 239000011720 vitamin B Substances 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 239000006227 byproduct Substances 0.000 claims 1
- 239000012043 crude product Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000006188 syrup Substances 0.000 description 6
- 235000020357 syrup Nutrition 0.000 description 6
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 5
- 235000011941 Tilia x europaea Nutrition 0.000 description 5
- 239000004571 lime Substances 0.000 description 5
- 238000000746 purification Methods 0.000 description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 101100476202 Caenorhabditis elegans mog-2 gene Proteins 0.000 description 3
- 239000011162 core material Substances 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 102000003425 Tyrosinase Human genes 0.000 description 2
- 108060008724 Tyrosinase Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- USWINTIHFQKJTR-UHFFFAOYSA-N 3-hydroxynaphthalene-2,7-disulfonic acid Chemical compound C1=C(S(O)(=O)=O)C=C2C=C(S(O)(=O)=O)C(O)=CC2=C1 USWINTIHFQKJTR-UHFFFAOYSA-N 0.000 description 1
- 229920000832 Cutin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000012888 dietary physiology Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 235000012204 lemonade/lime carbonate Nutrition 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
- C13B50/002—Addition of chemicals or other foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B10/00—Production of sugar juices
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Saccharide Compounds (AREA)
Abstract
(57)【要約】本公報は電子出願前の出願データであるため要約のデータは記録されません。 (57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.
Description
【発明の詳細な説明】 テンサイおよび特殊な粗糖から糖を取得するためす工程方法 本発明は、テンサイ（サトウダイコン）から糖を取得するための多工程方法に関 する。[Detailed description of the invention] Process method for obtaining sugar from sugar beet and special raw sugar The present invention relates to a multi-step method for obtaining sugar from sugar beet. do.
テンサイからは、−面で高純度の精製された製品、例えば白糖が生産され、他面 完全には精製されていないテンサイシロップが生産される。From sugar beet, highly purified products such as white sugar are produced on the negative side, and white sugar is produced on the other side. Sugar beet syrup is produced that is not fully refined.
白糖は、石灰−炭酸方法を用いる液汁精製および引続く非糖物質の結晶化によっ て遊離され、かつ広範に区画されに使用領域と共に良好な貯蔵安定性を有するが ：直接にこの純度により製品には栄養生理学の問題が当面存在する。White sugar is produced by sap purification using the lime-carbonate method and subsequent crystallization of non-sugar substances. It has good storage stability with a widely divided use area. : Directly due to this purity, there are immediate nutritional physiology problems with the product.
テンサイを加熱しかつ液汁を濃縮することによって得られるテンサイシロップは 、その非糖物質に対する含量のために多くの消費者によって評価されている。Sugar beet syrup is obtained by heating sugar beets and concentrating the juice. , is valued by many consumers for its content towards non-sugar substances.
この濃褐色シロップを製造する場合には、長時間に亙って高い温度に維持するこ とによりグルコースおよびフラクトースへのサッカロースの意図的な分解が惹起 される。それによって、シロ・ノブは結晶化傾向を失ない、また良好に取り扱い 可能な乾燥製品にも移行しえなくなる。When producing this dark brown syrup, high temperatures must be maintained for long periods of time. inducing a deliberate breakdown of saccharose into glucose and fructose. be done. This ensures that Shiro Nobu does not lose its tendency to crystallize and is easily handled. It becomes impossible to transfer even to possible dry products.
西ドイツ国特許第８０６８２５号明細書には、高いペクチン含量および高い液汁 収量を有するテンサイの１！（テンサイシロップ）を取得する方法が記載されて いる。テンサイの葉は、結晶不含である。それというのも、このテンサイの葉は 、周知のようにパンのスプレッドとして使用されるからである。そのために、ペ クチンの熱分解によって酸が形成され、かっこの酸を用いてサッカロースの半分 がグルコースおよびフラクトースに分解される。この目的は、処理パラメーター 、例えば蒸ｇＬＩＩｖ１間、蒸気温度および処理工程数を変えることによって種 々の方法で達成することができる。West German Patent No. 806,825 describes high pectin content and high sap. 1 of sugar beet with yield! (Sugar sugar beet syrup) There is. Sugar beet leaves are crystal-free. That's because this sugar beet leaf This is because, as is well known, it is used as a bread spread. For that purpose, Thermal decomposition of cutin forms an acid, and the acid in the parentheses is used to convert half of the saccharose. is broken down into glucose and fructose. This purpose is to set the processing parameters , for example, during steaming gLIIv1, by changing the steam temperature and the number of treatment steps. This can be achieved in a number of ways.
記載した西ドイツ国特許明細書には、必要なペクチン溶解を第２の処理工程前に 接続し、すなわち意図的に惹起させるような２工程九理方法が記載されている。The West German patent specification states that the necessary pectin dissolution is performed before the second treatment step. A two-step method for connecting, ie, intentionally triggered, is described.
本発明の目的は、多工程方法を使用することによりテンサイから新規の粗糖およ び白糖を製造することである。この新規の特殊な粗糖は、粉末状で良好に取り扱 うことができ、かつ本質的なテンサイ内容物を含有する。The object of the present invention is to produce new raw sugar and sugar from sugar beets by using a multi-step process. The purpose is to produce white sugar. This new special raw sugar is easy to handle in powder form. and contains essential sugar beet contents.
この目的は、本発明方法によれば、テンサイからますｆｓｌの液汁を白糖生産の ために取得し、引続き第２の液汁を新規の特殊な粗糖の生産のｔ；めに取得し、 かつ最後に第３の液汁を白糖生産のために取得することによって実現される。第 １の処理工程は必要とされる。それというのも、テンサイは、望ましくない苦味 物質、匂い物質および酵素を含有し、これらの物質は特殊な粗糖の味覚を損なう であろうからである。白糖を生産する場合には、これらの物質は支障がない。そ れというのも、これらの物質は液汁精製の範囲内で石灰および炭酸を用いて分離 されるからである。これらの物質の本質的な部分は、第１に取得可能な液汁の場 合に高められた濃度で存在する。引続き取得可能な第２の液汁のみが特殊な粗糖 の生産に適当である。次の第３工程、第３の液汁の取得は、経済的理由から徹底 的な糖取得に使用される（最適な原料利用）。According to the method of the present invention, this purpose is to use the sap of mass fsl from sugar beet for white sugar production. and subsequently obtaining a second sap for the production of a new special raw sugar; and finally by obtaining a third sap for white sugar production. No. One processing step is required. This is because sugar beet has an undesirable bitter taste. Contains substances, odorants and enzymes that impair the taste of special raw sugar That's because it would be. These substances do not pose a problem when producing white sugar. So This is because these substances are separated using lime and carbonic acid within the scope of sap purification. This is because it will be done. An essential part of these substances is the first available sap field. present in elevated concentrations. Only the second liquid that can still be obtained is special raw sugar. Suitable for production. The next 3rd step, the acquisition of the 3rd liquid juice, is done thoroughly for economic reasons. used to obtain sugar (optimal raw material utilization).
１つの完全な処理工程は、第１図に示されている。One complete process step is shown in FIG.
テンサイまたはその皮剥き、更に上部切断または意図的な切り刻みによって得ら れた部分（以下、短くテンサイと呼ぶ）は、洗浄され、かつ引続き特に細切れに よって粉砕される。その次に、この切片は、特に連続的に作業する茹で装置（Ｂ ｌａｎｃｈｉｅｒｖｏｒｒｉｃｈｔｕｎｇ）中に導入され、かつ蒸気で直接に加 熱することによって迅速に約７０〜９０℃の温度に加熱される。この場合には、 テンサイ内容物質が溶解して第１の液汁（液汁ｌまたは煮出し汁）に変わるよう な縮合物が生じる。この含量中に含有されている、特殊な粗糖中で望ましくない 物質、例えばサポニン、フェノールオキシダーゼおよび匂い物質は、古典的な白 糖生産に供給され、かつ液汁精製の範囲内で石灰およびＲ酸を用いて破壊される かまたは分離される。Sugar beets or sugar beets obtained by peeling, cutting off the top or intentionally chopping The part (hereinafter referred to as sugar beet for short) is washed and then particularly cut into small pieces. Therefore, it is crushed. This section is then processed in a particularly continuously working boiling apparatus (B and directly added with steam. By heating, it is quickly heated to a temperature of about 70-90°C. In this case, So that the sugar beet content dissolves and turns into the first liquid (liquid or boiled liquid). A condensate is formed. Undesirable in special raw sugar contained in this content Substances, such as saponins, phenol oxidases and odorants, are the classic white supplied to sugar production and destroyed using lime and R acid within the scope of sap refining or separated.
茹で時間は、フェノールオキシダーゼの不活性化のＩ；めに、茹で装置から出る 切片物質がもはや暗色に変色しないような程度に定められる。約４０秒の茹で時 間から変色はｍ熱投に阻止される。こうして短い加熱時間の場合には、サッカロ ースおよび別の重要なテンサイ内容物質（例えば、ビタミン）は高度に得られか つ転化が上向きに保持され、それによって高い価値の乾燥物質を得るための前提 条件が与えられていることが達成される。The boiling time is determined by the amount of time required to inactivate phenol oxidase; The degree is determined such that the sectioned material no longer turns dark in color. Boil for about 40 seconds Discoloration is prevented by m heat treatment. Thus, in the case of short heating times, saccharose sugar and other important sugar beet contents (e.g. vitamins) are highly available. Prerequisite for the conversion to be held upwards, thereby obtaining high value dry matter A given condition is achieved.
その上、選択した茹で条件の下で細切れされたテンサイを使用する場合には、切 片の構造は保護され、このことは、次の処理工程、特殊な粗糖生産のための液汁 （液汁２）の取得にとって好ましい。Moreover, if using shredded sugar beet under the selected boiling conditions, The structure of the pieces is protected and this means that the next processing step, the sap for special raw sugar production. (Juice 2).
この第２の液汁取得の場合、切片の構造は、後接された笈３の液汁取得のために そのままであるべきである。In the case of this second sap acquisition, the structure of the section is similar to that for the sap acquisition of the rear-attached koji 3. It should stay that way.
最後に、第２の液汁取得の残留物から、第３の液汁（液汁３）が得られる。その ために、水の添加後に１つの圧縮方法が使用されるか、まｔ；は従来の抽出方法 が実施される。この場合、残留糖含量は、殆ど零に減少される。Finally, from the residue of the second sap acquisition, a third sap (sap 3) is obtained. the Therefore, either one compression method is used after the addition of water or the traditional extraction method will be implemented. In this case, the residual sugar content is reduced to almost zero.
液汁ｌと３は、合わされ、かつ石灰および炭酸を用いる古典的な液汁精製が行な われる。次に、液汁ｌ＋液汁３からの混合液汁は濃縮され、かつ結晶化によって 白糖が得られる。Liqueurs 1 and 3 are combined and subjected to classical sap purification using lime and carbonic acid. be exposed. Next, the mixed sap from sap 1 + sap 3 is concentrated and crystallized. White sugar is obtained.
特殊な粗糖生産のために得られた液汁２は、添加物なしに濃縮することができる 。それというのも、テンサイ中に含有された、気泡形成するサポニンは、本質的 に液汁ｌ中に含有されているからである。また、層形成の傾向は、液汁２の場合 には著しく減少されてしする。この液汁は、特に多工程方法を用いて濃縮され、 乾燥物質６７〜７０％の濃縮物を生じる。濃度が上昇する場合には、濃縮の間に 固体の形で析出されｔ；内容物質は、分離される。このことは、特に乾燥物質３ ５〜４５％の場合の分離によって行なわれる。The sap 2 obtained for special raw sugar production can be concentrated without additives . This is because the bubble-forming saponin contained in sugar beets is essentially This is because it is contained in the sap. In addition, the tendency of layer formation is in the case of liquid juice 2. It has been significantly reduced. This sap is particularly concentrated using a multi-step method; This yields a concentrate of 67-70% dry matter. If the concentration increases, during concentration The contents are precipitated in solid form and separated. This is especially true for dry substances 3 Separation is carried out between 5 and 45% of the time.
得られたシロップは、関連した濃厚液汁の貯蔵の方法に注意しながら容器中に中 間貯蔵することができる特殊な粗糖の生産のために取出されたシロップは、適当 な乾燥方法、例えば真空乾燥、噴霧乾燥または凍結乾燥を用いて乾燥物質に処理 される。乾燥によって得られた最終的生成物は、例えば次の典型的な分析結果を 有する（生成物１００ｇ当たりの記載）：乾燥物質 ９７．５ｇ サッカロース ８８．６ｇ 非糖 ８．９ｇ 転化糖 １．４ｇ 灰分 ２．７ｇ Ｋ 、 ８４０ ｍｇＮａ ９０ ｍｇ Ｃａ ２０ ｍｇ Ｍｇ １２０ｍｇアミノ酸（遊離）２７０ｍｇ Ｂ−ビタミン １．５ ｍ ｇ本発明による新規の特殊な粗糖は、で きるだけ天然のままの生成物であるので、変動する原料組成は、最終的生成物の 内容物質の組成に関連する。従って、新規の特殊な粗糖に関して特徴付けられた 内容物質の典型的な範囲は、次のようにして記載することができる（生成物１０ ０ｇ当Ｉ；りの記載）： 乾燥物質 ９６〜９９ｇ サッカロース ８４〜９０ｇ 非糖 ６〜１５ｇ 転化糖 １〜３ｇ 灰分 ２〜３ｇ Ｋ ５００−１０００ｍｇＮａ ５０−１５０ｍｇ Ｃａ ｌＯ〜５０ ｍｇＭｇ ５０〜１５０ ｍｇＦｅ４−１０ｍｇ Ｚｎ ｌ〜２ ｍｇアミノ［（遊離）２００〜４００ｍ ｇ Ｂ−ビタミン １〜３ ｍｇ本発明による方法の実地の実施は、 次の実施例中に記載されている。これらの例の場合には、それぞれテンサイ１０ ０ｔから出発し、かつ全ての量の記載は、このテンサイの量に対するものである 。それによって、意図する生成物の白糖および特殊な粗糖は、“テンサイに対す る％“、テンサイ糖工業で常用の値で生じる。The resulting syrup is poured into a container, paying attention to the relevant concentrated liquid storage method. Syrup extracted for the production of special raw sugar that can be stored for a long time is suitable processed into a dry material using a suitable drying method, e.g. vacuum drying, spray drying or freeze drying. be done. The final product obtained by drying has the following typical analytical results, for example: Contains (stated per 100g of product): 97.5g dry substance Saccharose 88.6g Non-sugar 8.9g Invert sugar 1.4g Ash content 2.7g K, 840 mgNa 90 mg Ca 20 mg Mg 120mg Amino acids (free) 270mg B-vitamin 1.5 mg The new special raw sugar according to the present invention is As the product is as natural as possible, fluctuating raw material composition will affect the final product. Related to the composition of the contents. Therefore, a novel specialized raw sugar was characterized. A typical range of contents can be described as follows (product 10 0g per I; description): Dry substance 96-99g Saccharose 84-90g Non-sugar 6-15g Invert sugar 1-3g Ash content 2~3g K 500-1000mgNa 50-150mg Ca 1O〜50 mgMg 50~150 mgFe4-10mg Zn l〜2 mg Amino [(free) 200~400m g B-vitamin 1-3 mg The practical implementation of the method according to the invention consists of: Described in the Examples below. In these examples, 10 sugar beets each Starting from 0t, and all quantities stated are for this quantity of sugar beets. . Thereby, the intended product white sugar and special raw sugar %”, which occurs at the value commonly used in sugar beet industry.
例１： この実施例の場合には、はぼ同じ大きさの量の白糖および特殊な粗糖が製造され る。Example 1: In this example, approximately the same amount of white sugar and special raw sugar are produced. Ru.
例えば乾燥物質含量２５．０％、糖１８．４％および芯物質４．７％ならびに平 均温度１０℃を有するテンサイ１ｏｆｔを細切れし、かつ蒸気を用いて１分間８ ５℃に加熱する。この場合、乾燥物質含量１６．４％および糖含量１４．１％を 有する煮出し汁１８．８９ｔが生じ；この煮出し汁の純度は、８６．４％である 。For example, dry matter content 25.0%, sugar 18.4% and core matter 4.7% and average 1 of sugar beets with a uniform temperature of 10°C is cut into small pieces and steamed for 1 minute. Heat to 5°C. In this case, the dry matter content is 16.4% and the sugar content is 14.1%. The purity of this broth is 86.4%. .
茹でた切片中には、乾燥物質２１．８６ｔおよび糖１５．７ｔが残存する。この 切片から圧縮によって第２の液汁（液汁２）が得られ、この液汁は、可溶性乾燥 物質９．７４ｔおよび糖８．８６ｔを含有する。この液汁を濃縮する。この場合 、スラッジ約１％が分離によって分離され、かつ白糖生産に供給される。シロッ プは乾燥され、特殊な粗糖に変えられ；この場合、特殊な粗糖９．９ｔが生じる 。21.86 t of dry matter and 15.7 t of sugar remain in the boiled sections. this A second sap (sap 2) is obtained from the section by compression, and this sap is separated from the soluble dry Contains 9.74t of substance and 8.86t of sugar. Concentrate this liquid. in this case , approximately 1% of the sludge is separated by separation and fed to white sugar production. Shirot is dried and converted into special raw sugar; in this case, 9.9 tons of special raw sugar are produced. .
本例で特殊な粗糖の生産の際に生じる圧縮物質は、公知技術水準に数えられる抽 出方法を用いて糖０．２５ｔの抽出損失を維持しながら抽出される。白糖生産に 関連して生じる混合液汁（液汁１＋３）は、乾燥物質１０．２５ｔおよび糖９． ３５ｔを含有する。石灰および炭酸を用いる液汁精製、濃縮および結晶化による 非糖０．２７ｔの分離の後、それから６２．５％の糖蜜単位および８０％の糖蜜 乾燥物質の規定の際に白糖８．３ｔおよび糖含量５０％を有する糖蜜２．ｌｔが 得られる。抽出され圧縮された切片を常法でそのものとして乾燥させるか、また は糖蜜含量と一緒に乾燥させる量収支を含めて完全な処理工程は、第２図に示さ れこの実施例の場合も、液汁を特殊な粗糖の生産のために圧縮によって取得する が、大量の白糖および少量の特殊な粗糖が製造される。In this example, the compressed material produced during the production of special raw sugar is extracted, which is considered to be in the state of the art. The sugars are extracted using the above method while maintaining an extraction loss of 0.25 t of sugar. For white sugar production The resulting mixed sap (sap 1+3) contains 10.25 t of dry matter and 9.0 t of sugar. Contains 35t. By sap purification, concentration and crystallization using lime and carbonic acid After separation of 0.27t of non-sugar, then 62.5% molasses units and 80% molasses Molasses with 8.3 t of white sugar and 50% sugar content when specifying the dry matter2. lt is can get. The extracted and compressed sections can be dried as such in a conventional manner or The complete processing process, including the amount balance to be dried along with the molasses content, is shown in Figure 2. In this embodiment, the sap is also obtained by compression for the production of special raw sugar. However, large amounts of white sugar and small amounts of special raw sugar are produced.
乾燥物質含量２５．０％、糖１８．４％、芯物質４゜７％の平均含量および１０ ℃の平均温度を有するテンサイ１００ｔを細切れし、その一部を特殊な粗糖生産 に供給し、残存する残留分の場合には茹で工程および圧縮工程の処理工程を省略 する。それによって、例１の場合とは異なり、テンサイ１００を当たり特殊な粗 糖約２．５ｔが生じる。特殊な粗糖（全部で８５．５４ｔ）の生産からの新しい 切片および圧縮物質を糖０゜２５ｔの抽出損失の維持下に抽出し、この場合に得 られｔ；液汁３を液汁ｌと合わせ、乾燥物質１７．４９ｔおよび糖１５．９３ｔ を有する混合液汁９８．８２ｔに変える。石灰および炭酸を用いる液汁精製、濃 縮および結晶化による非糖０−４７ｔの分離の後、それから６２．５％の糖蜜単 位および８０％の糖蜜乾燥物質の規定の際に白糖１４．１１ｔおよび糖含量５０ ％を宵する糖蜜１．８２ｔが得られる。抽出され圧縮された切片を使用例１の場 合と同様にそのものとして乾燥させるか、または糖蜜含量と一緒にして常法で乾 燥させる。Dry matter content 25.0%, sugar 18.4%, average content of core matter 4.7% and 10. 100 tons of sugar beets with an average temperature of ℃ are cut into small pieces, and some of them are used to produce special raw sugar. If there is a residual amount left over, the boiling and compression steps are omitted. do. As a result, unlike the case in Example 1, 100 sugar beets are processed to produce a special roughness. Approximately 2.5 tons of sugar are produced. New from the production of special raw sugar (85.54 tons in total) The sections and compressed material were extracted maintaining an extraction loss of 0°25 t of sugar, in which case the obtained t; Juice 3 is combined with sap 1, and 17.49 t of dry matter and 15.93 t of sugar are obtained. It was changed to 98.82 t of mixed liquid having . Liquor purification, concentration using lime and carbonic acid After separation of non-sugar 0-47t by condensation and crystallization, 62.5% molasses monomer is then extracted. 14.11 tons of white sugar and 50% sugar content when specifying 80% molasses dry matter 1.82 t of molasses with a yield of 1.82 % is obtained. The extracted and compressed intercept is used in Example 1. It can be dried as such, or together with the molasses content, in the conventional manner. Let dry.
第２図および第３図で使用されｔ；略符号は、次の意味を有する： Ｍ 全物質 Ｔ 乾燥物質 ２ 糖物質 ＮＺ 非糖物質 ７５％ ＴＳ含量 ２％ 糖含量 ＭＫ％ 芯物質 ９％ Ｚ／ＴＸ１００ 第１図 国際調査報告 国際調査報告 ＰＣＴ／ＡＴ ９０１０００２０The abbreviations used in Figures 2 and 3 have the following meanings: M Total substance T Dry substance 2 Sugar substances NZ Non-sugar substances 75% TS content 2% Sugar content MK% Core material 9% Z/TX100 Figure 1 international search report international search report PCT/AT 90100020
Claims (8)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT557/89 | 1989-03-10 | ||
| AT0055789A AT401776B (en) | 1989-03-10 | 1989-03-10 | MULTI-STAGE METHOD FOR PRODUCING SUGAR FROM SUGAR BEET |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03505162A true JPH03505162A (en) | 1991-11-14 |
Family
ID=3493764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2504488A Pending JPH03505162A (en) | 1989-03-10 | 1990-03-09 | Multi-step method for obtaining sugar from sugar beet and special raw sugar |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP0413796B1 (en) |
| JP (1) | JPH03505162A (en) |
| AT (2) | AT401776B (en) |
| BG (1) | BG60592B1 (en) |
| CA (1) | CA2028854A1 (en) |
| DE (1) | DE59007682D1 (en) |
| DK (1) | DK0413796T3 (en) |
| ES (1) | ES2064722T3 (en) |
| FI (1) | FI95813C (en) |
| HU (1) | HU210512B (en) |
| RO (1) | RO112119B1 (en) |
| WO (1) | WO1990010719A2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE19736080A1 (en) * | 1997-08-20 | 1999-02-25 | Heinz Dipl Ing Heyer | Process and plant for extracting juice from sugar beet |
| DE19817897A1 (en) * | 1998-04-22 | 1999-10-28 | Grafschafter Krautfabrik Josef | Process for producing beet herb and device therefor |
| FR2788785B1 (en) * | 1999-01-21 | 2001-04-06 | Maguin | PROCESS AND UNIT FOR EXTRACTING SUGAR JUICE FROM BEET OR CHICORE |
| FR2795428B1 (en) * | 1999-06-25 | 2001-08-31 | Maguin | PROCESS AND PLANT FOR EXTRACTING SUGAR JUICE |
| FR2928817B1 (en) * | 2008-03-19 | 2010-12-17 | Ecopsi | PROCESS AND UNIT FOR PRODUCING BEETS AND JUICE SUGAR FROM BEETS |
| CN102766702B (en) * | 2012-07-24 | 2014-04-02 | 广西大学 | High-speed sedimentation device |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR331717A (en) * | 1903-05-04 | 1903-09-28 | Joseph Dziengielowski | Process for preparing beets so as to obtain by any process a juice of a high degree of purity |
| FR640523A (en) * | 1927-02-17 | 1928-07-16 | Beet syrup manufacturing process | |
| DE806192C (en) * | 1948-10-02 | 1951-06-11 | Joergen Meyer Dr Ing | Process for extracting juice for the production of beet syrup |
| DE806825C (en) * | 1949-07-22 | 1951-06-18 | Grafschafter Krautfabrik Josef | Process for the extraction of beet juice |
| US2754233A (en) * | 1955-06-02 | 1956-07-10 | Harry S Owens | Inactivation of enzymes in beet cossettes prior to diffusion |
| DE3150314C2 (en) * | 1981-12-18 | 1986-03-27 | Fried. Krupp Gmbh, 4300 Essen | Process for obtaining a sucrose solution from sugar beet and other plants containing sucrose |
| DE3407364A1 (en) * | 1984-02-29 | 1985-08-29 | Pfeifer & Langen, 5000 Köln | NATURAL WHOLE CANE SUGAR AND METHOD FOR THE PRODUCTION THEREOF |
-
1989
- 1989-03-10 AT AT0055789A patent/AT401776B/en not_active IP Right Cessation
-
1990
- 1990-03-09 JP JP2504488A patent/JPH03505162A/en active Pending
- 1990-03-09 ES ES90904176T patent/ES2064722T3/en not_active Expired - Lifetime
- 1990-03-09 CA CA002028854A patent/CA2028854A1/en not_active Abandoned
- 1990-03-09 DE DE59007682T patent/DE59007682D1/en not_active Expired - Fee Related
- 1990-03-09 DK DK90904176.6T patent/DK0413796T3/en not_active Application Discontinuation
- 1990-03-09 RO RO146289A patent/RO112119B1/en unknown
- 1990-03-09 EP EP90904176A patent/EP0413796B1/en not_active Expired - Lifetime
- 1990-03-09 HU HU902390A patent/HU210512B/en not_active IP Right Cessation
- 1990-03-09 WO PCT/AT1990/000020 patent/WO1990010719A2/en active IP Right Grant
- 1990-03-09 AT AT90904176T patent/ATE113995T1/en not_active IP Right Cessation
- 1990-11-09 FI FI905557A patent/FI95813C/en not_active IP Right Cessation
- 1990-12-10 BG BG93427A patent/BG60592B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ATA55789A (en) | 1996-04-15 |
| ATE113995T1 (en) | 1994-11-15 |
| FI95813B (en) | 1995-12-15 |
| BG93427A (en) | 1993-12-24 |
| EP0413796A1 (en) | 1991-02-27 |
| EP0413796B1 (en) | 1994-11-09 |
| FI95813C (en) | 1996-03-25 |
| HU210512B (en) | 1995-04-28 |
| RO112119B1 (en) | 1997-05-30 |
| WO1990010719A2 (en) | 1990-09-20 |
| ES2064722T3 (en) | 1995-02-01 |
| BG60592B1 (en) | 1995-09-29 |
| HUT57834A (en) | 1991-12-30 |
| DK0413796T3 (en) | 1995-02-27 |
| DE59007682D1 (en) | 1994-12-15 |
| FI905557A0 (en) | 1990-11-09 |
| CA2028854A1 (en) | 1990-09-11 |
| HU902390D0 (en) | 1991-03-28 |
| AT401776B (en) | 1996-11-25 |
| WO1990010719A3 (en) | 1990-11-01 |
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