JPH10108700A - Powdered black sugar and its production - Google Patents
Powdered black sugar and its productionInfo
- Publication number
- JPH10108700A JPH10108700A JP8283434A JP28343496A JPH10108700A JP H10108700 A JPH10108700 A JP H10108700A JP 8283434 A JP8283434 A JP 8283434A JP 28343496 A JP28343496 A JP 28343496A JP H10108700 A JPH10108700 A JP H10108700A
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- Prior art keywords
- sugar
- juice
- powdered
- concentrated
- screw
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】黒砂糖には、硬い固まり状のもの
と粉状のものとがあるが、本発明は後者の粉状の黒砂
糖、すなわち粉黒砂糖とその製造方法に関する。BACKGROUND OF THE INVENTION There are two types of brown sugar, hard lump and powder, and the present invention relates to the latter powder sugar, that is, powdered sugar and a method for producing the same.
【０００２】[0002]
【従来の技術と発明が解決しようとする課題】近年、健
康食ブームの影響で、白い分蜜糖に代わって粉黒砂糖が
見直され、人気を呼んでいる。その結果、粉黒砂糖の需
要が増え、生産が追いつかない状態となっている。2. Description of the Related Art In recent years, brown sugar powder has been reviewed in place of white bee sugar under the influence of the health food boom, and has become popular. As a result, the demand for powdered brown sugar has increased and production has not been able to keep up.
【０００３】粉黒砂糖を製造するには、通常は、一旦固
まり状の黒砂糖を製造し、この黒砂糖の固まりを砕いた
り、削ったりして、機械的に粉状にしていく。つまり、
砂糖黍を搾った糖汁に食用石灰乳を加えて煮詰めて濃縮
し、冷却することにより、一旦固まり状の黒砂糖を製造
する。そして、この黒砂糖の固まりを機械的に砕いた
り、削ったりして粉状にするため、能率が悪く、作業に
時間がかかり、大量生産ができない。[0003] In order to produce powdered brown sugar, usually, a lump-shaped brown sugar is once produced, and the lump of the brown sugar is crushed or shaved to be mechanically pulverized. That is,
Edible lime milk is added to the sugar juice obtained by squeezing sugarcane, concentrated by boiling down, and cooled, thereby producing a lump-shaped brown sugar. And, since the lump of brown sugar is mechanically crushed or shaved into a powdery form, the efficiency is low, the operation is time-consuming, and mass production is not possible.
【０００４】しかも、固まり状で密度の高い黒砂糖を砕
いたり、削ったりしたのでは、粉黒砂糖の粒度が一定せ
ず、その結果、使用時に迅速かつ均一に溶けず、品質的
に、消費者の要望を満たせない。[0004] In addition, when the lump-shaped and high-density brown sugar is crushed or shaved, the particle size of the powdered brown sugar is not constant, and as a result, the powdered sugar does not dissolve quickly and uniformly at the time of use, and the quality of consumption is low. Can not meet the needs of the elderly.
【０００５】本発明の技術的課題は、このような問題に
着目し、粉黒砂糖を能率的に製造できる方法を確立する
ことで大量生産を可能とし、しかも粒度が細かくかつ均
一の粉黒砂糖を実現することにある。[0005] The technical problem of the present invention is to focus on such problems and to establish a method for efficiently producing powdered brown sugar, which enables mass production, and which has a fine and uniform particle size. It is to realize.
【０００６】[0006]
【課題を解決するための手段】本発明の技術的課題は次
のような手段によって解決される。請求項１は、砂糖黍
を搾った糖汁に石灰乳を加えて煮詰めた濃縮糖汁に送風
しながら攪拌を繰り返すことにより、粉状化させること
を特徴とする粉黒砂糖の製造方法である。The technical problem of the present invention is solved by the following means. A first aspect of the present invention is a method for producing powdered brown sugar, which comprises adding lime milk to sugar juice squeezed from sugarcane and repeating stirring while blowing the concentrated sugar juice to boil down to powder.
【０００７】このように、濃縮糖汁が固まりになる時間
を与えずに、連続攪拌しながら送風して冷却しかつ水分
を蒸発させると、粉状となる。したがって、従来の黒砂
糖の製造工程と連続して粉黒砂糖を製造できるので、従
来のように一旦黒砂糖の固まりを製造してから、粉砕し
たり削ったりして粉状にする方法に比べると、製造能率
が格段と高まり、大量生産に適している。[0007] As described above, if the concentrated sugar juice is blown and cooled and the moisture is evaporated with continuous stirring without giving time for the concentrated sugar juice to become solid, it becomes powdery. Therefore, powdered black sugar can be produced continuously from the conventional production process of brown sugar, which is compared with a method of once producing a lump of brown sugar and then pulverizing or shaving it into a powder as in the conventional method. In addition, the production efficiency is greatly improved, and it is suitable for mass production.
【０００８】また、連続的に攪拌冷却して、濃縮糖汁が
固まる時間を与えずに粉状化させるので、黒砂糖の固ま
りを粉砕したり削ったりする方法に比べると、粒度が細
かくしかも粒度が均一にそろう。[0008] Further, since the concentrated sugar juice is pulverized without giving time to solidify by continuously stirring and cooling, the particle size is smaller and smaller than the method of pulverizing or shaving the lump of brown sugar. Are evenly distributed.
【０００９】請求項２は、請求項１記載の攪拌を、スク
リューコンベア中に濃縮糖汁を入れ、スクリューの正逆
回転を繰り返すことで行うことを特徴とする粉黒砂糖の
製造方法である。A second aspect of the present invention is a method for producing powdered brown sugar, wherein the stirring according to the first aspect is performed by putting concentrated sugar juice into a screw conveyor and repeating the forward and reverse rotations of the screw.
【００１０】このように、スクリューコンベア中でスク
リューの正逆回転を繰り返すことで濃縮糖汁を攪拌する
と、スクリューの回転によって、攪拌される濃縮糖汁が
容器中で回転摺動と往復移動を繰り返すので、効率的に
冷却されかつ水分が蒸発する。その結果、短時間にかつ
良質の粉黒砂糖を製造できる。As described above, when the concentrated juice is stirred by repeating the forward and reverse rotations of the screw in the screw conveyor, the stirred concentrated juice repeatedly rotates, slides, and reciprocates in the container due to the rotation of the screw. Thus, it is cooled efficiently and moisture evaporates. As a result, high-quality powdered sugar can be produced in a short time.
【００１１】請求項３は、砂糖黍を搾った糖汁に石灰乳
を加えて煮詰めた濃縮糖汁に送風しながら攪拌を繰り返
すことにより粉状化された粉黒砂糖である。A third aspect of the present invention is powdered black sugar which is powdered by repeating stirring while blowing a concentrated sugar juice obtained by adding lime milk to sugar juice obtained by squeezing sugarcane and boiled down.
【００１２】このように、濃縮糖汁の攪拌と送風によっ
て製造された粉黒砂糖は、黒砂糖の固まりを粉砕したり
削ったりして得た粉黒砂糖に比べると、粒度が細かくし
かも粒度が均一にそろう。したがって、コーヒーに入れ
たり、調理に使用する場合に、直ちに溶けるため、品質
的にもすぐれている。[0012] Thus, the powdered brown sugar produced by stirring and blowing the concentrated sugar juice has a smaller particle size and a smaller particle size than the powdered sugar obtained by grinding or shaving the mass of brown sugar. Make it even. Therefore, when it is put into coffee or used for cooking, it dissolves immediately, so that the quality is excellent.
【００１３】しかも、濃縮糖汁から高温の状態で粉黒砂
糖となるので、微細な粉の内部も多孔質となり、一層溶
けやすくなる。In addition, since the concentrated sugar juice is converted into powdered brown sugar at a high temperature, the inside of the fine powder becomes porous and becomes more easily dissolved.
【００１４】[0014]
【発明の実施の形態】次に本発明による粉黒砂糖の製造
方法および粉黒砂糖が実際上どのように具体化されるか
実施形態を説明する。図１は本発明による粉黒砂糖の製
造方法を例示するフローチャートである。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, an embodiment of a method for producing powdered brown sugar according to the present invention and how the powdered sugar is actually embodied will be described. FIG. 1 is a flowchart illustrating a method for producing powdered brown sugar according to the present invention.
【００１５】まず、（１）のように、砂糖黍を搾って、
その搾り汁に、（２）のように食用石灰乳を加えて煮つ
める。煮つめ方には、濃縮されてどろどろ状になるまで
単一の釜で煮つめる方法や、一番釜、二番釜、三番釜と
いうように、複数の釜を用い、順次移し替えていき、最
終の釜で最も濃縮されるようにした方法など、いろいろ
な煮つめ方がある。First, as shown in (1), squeezing sugarcane,
Add edible lime milk to the juice as in (2) and boil. The method of boiling is to boil it in a single kettle until it is concentrated and thick, or to use multiple kettles such as the first kettle, the second kettle, and the third kettle, and transfer them sequentially, There are a variety of ways to boil, such as the most concentrated method in a pot.
【００１６】以上は、通常の黒砂糖の製造方法と同じで
あるが、本発明の方法で粉黒砂糖を製造するには、
（３）のように、本発明の方法によって、容器の中で攪
拌しながら送風機で送風する。この送風攪拌処理は、濃
縮糖汁が粉黒砂糖になるまで連続して行う。The above is the same as the ordinary method for producing brown sugar. However, in order to produce powdered brown sugar by the method of the present invention,
According to the method of the present invention, as in (3), air is blown with a blower while stirring in a container. This blast stirring process is continuously performed until the concentrated sugar juice becomes powdered brown sugar.
【００１７】送風攪拌処理に要する時間は、原料の量や
攪拌機の攪拌処理能力によっても異なるが、実施例にお
いては、１００ｇ程度の濃縮糖汁の場合、約１５分間の
攪拌送風で粒度が細かくかつ均一の粉黒砂糖が得られ
た。The time required for the blast stirring depends on the amount of the raw materials and the stirring capacity of the stirrer. In the embodiment, for the concentrated sugar juice of about 100 g, the particle size is reduced by the blast for about 15 minutes. Uniform powdered sugar was obtained.
【００１８】図２は本発明による粉黒砂糖を製造する装
置の実施形態であり、（１）は平面図、（２）は（１）
図のＡ−Ａ断面図、（３）は（１）図のＢ−Ｂ断面図で
ある。１は鉄製の容器であり、（３）図のように断面Ｕ
字状をしている。このＵ字状容器１中に、スクリュー２
を内蔵することで、スクリューコンベアを構成してい
る。FIG. 2 shows an embodiment of an apparatus for producing powdered brown sugar according to the present invention, wherein (1) is a plan view and (2) is (1).
FIG. 3A is a cross-sectional view of FIG. Reference numeral 1 denotes an iron container having a cross section U as shown in FIG.
It is shaped like a letter. In this U-shaped container 1, a screw 2
The screw conveyor is configured by incorporating the.
【００１９】Ｕ字状容器１の両端の側壁１ａ、１ｂに固
定された軸受け３ａ、３ｂに、スクリュー２の軸４の両
端４ａ、４ｂが挿入支持されている。そして、該軸端４
ｂに固定されたチェーンスプロケット５とモータＭの出
力軸６に固定されたチェーンスプロケット７との間が、
チェーン８で連結されている。Both ends 4a, 4b of the shaft 4 of the screw 2 are inserted and supported by bearings 3a, 3b fixed to the side walls 1a, 1b at both ends of the U-shaped container 1. And the shaft end 4
b between the chain sprocket 5 fixed to the output shaft 6 of the motor M and the chain sprocket 7 fixed to the output shaft 6 of the motor M.
They are connected by a chain 8.
【００２０】Ｕ字状容器１の片方の端壁１ａの下側に
は、排出口９が開いており、その外側にガイド１０が一
体に連結されている。また、排出口９は、水平軸の回り
に回動する開閉蓋１１で開閉される。An outlet 9 is opened below one end wall 1a of the U-shaped container 1, and a guide 10 is integrally connected to the outside thereof. The outlet 9 is opened and closed by an opening / closing lid 11 that rotates around a horizontal axis.
【００２１】スクリュー２は、通常のスクリューコンベ
アと同様な構造でもよいが、図示実施形態では、攪拌さ
れる濃縮糖汁と空気との接触面積を増やし、かつ通風性
を良くするために、スクリュー２と軸４との間は、放射
方向のスポーク１２で連結され、スクリュー２と軸４と
の間に空間１３が形成されている。The screw 2 may have the same structure as a normal screw conveyor. In the illustrated embodiment, the screw 2 is used to increase the contact area between the concentrated concentrated juice and the air and to improve the ventilation. And the shaft 4 are connected by spokes 12 in a radial direction, and a space 13 is formed between the screw 2 and the shaft 4.
【００２２】（２）図のように、Ｕ字状容器１の斜め上
側には、モータｍで回転駆動される送風ファンｆが配設
され、Ｕ字状容器１の内部に送風されるようになってい
る。(2) As shown in the figure, a blower fan f, which is driven to rotate by a motor m, is disposed diagonally above the U-shaped container 1 so that air is blown into the U-shaped container 1. Has become.
【００２３】この装置において、Ｕ字状容器１の中に濃
縮された糖汁を入れ、前記ファンｆでＵ字状容器１中に
送風する。また、モータＭによってスクリュー２を回転
させて、Ｕ字状容器１中の濃縮糖汁を攪拌する。In this apparatus, concentrated sugar juice is put into the U-shaped container 1 and blown into the U-shaped container 1 by the fan f. Also, the concentrated sugar juice in the U-shaped container 1 is stirred by rotating the screw 2 by the motor M.
【００２４】すなわち、チェーンスプロケット５側から
見た場合、スクリュー２が左回転すると、Ｕ字状容器１
中の濃縮糖汁Ｓは図の左側に移動される。また、スクリ
ュー２が右回転すると、濃縮糖汁Ｓは図の右側に移動さ
れる。That is, when viewed from the chain sprocket 5 side, when the screw 2 rotates counterclockwise, the U-shaped container 1
The concentrated sugar juice S inside is moved to the left side of the figure. When the screw 2 rotates clockwise, the concentrated sugar juice S is moved to the right side in the figure.
【００２５】したがって、モータＭを正・逆回転させる
ことで、スクリュー２の右回転と左回転を交互に行う
と、Ｕ字状容器１中の濃縮糖汁Ｓを図の左側に移動さ
せ、次いで右側に移動させる、という動作を所定の周期
で交互に行える。このような往復移動とともに、濃縮糖
汁はスクリュー２や軸４にも付着し、かつＵ字状容器１
の内壁と摺動したり、濃縮糖汁同士が擦れ合ったりする
ことで、濃縮糖汁が固まりになる時間を与えることなし
に、繰り返し攪拌される。Therefore, when the screw M is rotated clockwise and counterclockwise alternately by rotating the motor M forward and backward, the concentrated sugar juice S in the U-shaped container 1 is moved to the left side of the figure, The operation of moving to the right can be alternately performed at a predetermined cycle. With such reciprocating movement, the concentrated sugar juice also adheres to the screw 2 and the shaft 4 and the U-shaped container 1
The concentrated sugar juice is repeatedly stirred without giving time to solidify the sugar juice by sliding against the inner wall of the sugar juice or rubbing between the concentrated sugar juices.
【００２６】しかも、送風ファンｆによる送風で、濃縮
糖汁Ｓが冷却され、かつ水分が蒸発する。そのため、初
めの間はドロドロ状をしているが、攪拌が進むにつれて
粘土状となり、次いでもろい固まり状に、そして最後は
粉状となる。Furthermore, the concentrated sugar juice S is cooled by the air blow by the air blower fan f, and the moisture evaporates. Therefore, it is muddy at first, but becomes clay-like as agitation proceeds, then becomes brittle, and finally becomes powdery.
【００２７】このように、濃縮糖汁が固まる時間をおか
ないで、連続して攪拌しかつ送風冷却と水分の蒸発を促
進することで、粒度が細かく、しかも均一な良質の粉黒
砂糖が得られる。なお、攪拌および冷却効果を上げるた
めには、原料の濃縮糖汁を大量に入れすぎないことであ
り、スクリュー軸４が十分に露出する程度がよい。As described above, the concentrated sugar juice hardens, but is continuously stirred, and the blast cooling and the evaporation of water are promoted to obtain fine and uniform powdered black sugar of uniform quality. Can be In order to enhance the stirring and cooling effects, the concentrated sugar juice as a raw material should not be added in a large amount, and it is preferable that the screw shaft 4 is sufficiently exposed.
【００２８】図示の装置では、１５分間程度の攪拌と送
風で目的の粉黒砂糖が得られるので、最後はスクリュー
２を左回転させて、Ｕ字状容器１中の粉黒砂糖を排出口
９側に移動させるとともに、開閉蓋１１を開いて、ガイ
ド１０から鉄板のトレイ等に移して冷却させると、粉黒
砂糖が完成する。In the illustrated apparatus, the desired powdered sugar can be obtained by stirring and blowing for about 15 minutes. Finally, the screw 2 is rotated counterclockwise to discharge the powdered sugar in the U-shaped container 1 into the outlet 9. Side, the opening / closing lid 11 is opened, and moved from the guide 10 to an iron plate tray or the like and cooled, whereby the powdered brown sugar is completed.
【００２９】図２のように、スクリュー２の外周と中心
の軸４との間に空間１３が形成されていると、送風ファ
ンｆからの風の通りがよく、しかもスクリュー２の空気
との接触面積が大きいので、濃縮糖汁のスクリュー２と
の接触面積が大きくなり、濃縮糖汁の冷却と水分蒸発が
促進される。As shown in FIG. 2, when the space 13 is formed between the outer periphery of the screw 2 and the center shaft 4, the air from the blower fan f can flow well and the screw 2 can be in contact with the air. Since the area is large, the contact area of the concentrated juice with the screw 2 is increased, and cooling of the concentrated juice and evaporation of water are promoted.
【００３０】冷却効果を上げるために、送風ファンｆ
は、冷房機などで発生させた冷気を送風する冷気送風機
であってもよい。スクリュー２を金属管で形成し、その
中に冷気や冷水を入れたり、循環させることも可能であ
る。また、軸４を中空の管で形成し、その中に冷気や冷
却水を通すことも可能である。To increase the cooling effect, the blower fan f
May be a cool air blower that blows cool air generated by a cooler or the like. The screw 2 may be formed of a metal tube, into which cold air or cold water may be put or circulated. Further, it is possible to form the shaft 4 by a hollow tube, through which cool air or cooling water is passed.
【００３１】図３は、スクリューの他の実施形態であ
り、ドラム１４の外周にスクリュー１５が形成されてい
る。したがって、濃縮糖汁はドラム１４の外周面にも付
着し、かつ前記Ｕ字状容器１の内壁との摺動や濃縮糖汁
同士が擦れ合うことで、濃縮糖汁が固まる時間をおかず
に攪拌できる。なお、スクリュー２、１５の回転速度
は、１分間に数十回転から１００回転程度の低速で足り
る。FIG. 3 shows another embodiment of the screw, in which a screw 15 is formed on the outer periphery of the drum 14. Therefore, the concentrated sugar juice also adheres to the outer peripheral surface of the drum 14 and slides with the inner wall of the U-shaped container 1 or rubs between the concentrated sugar juices, so that the concentrated sugar juice can be agitated without time to solidify. . The rotation speed of the screws 2 and 15 may be low, such as several tens to 100 rotations per minute.
【００３２】ドラム１４の内部に、矢印で示すように片
方の開口から空気を送り、他方の開口から排出すること
で、ドラム１４を常時空冷すると、濃縮糖汁の冷却がよ
り促進される。ドラム１４中に、冷房機で発生させた冷
気を送ることも可能であり、また冷却水を送ることもで
きる。これらの場合も、前記の送風ファンｆを併用する
のが好ましい。When air is sent to the inside of the drum 14 from one opening as shown by an arrow and discharged from the other opening, the drum 14 is constantly cooled by air, so that the cooling of the concentrated sugar juice is further promoted. Into the drum 14, it is possible to send cool air generated by a cooling machine, and also to send cooling water. Also in these cases, it is preferable to use the blowing fan f in combination.
【００３３】このように、スクリュー２、１５を、例え
ば１５分間程度の間、正逆回転させることで、粉黒砂糖
を製造できるが、より大量に生産するには、図４のよう
に、Ｕ字状容器１を平行に隣接させ、それぞれの中にス
クリュー２、１５を設けることで、生産能力を増強でき
る。As described above, powdered black sugar can be produced by rotating the screws 2 and 15 forward and backward for, for example, about 15 minutes. However, in order to produce larger quantities, as shown in FIG. By arranging the letter-shaped containers 1 in parallel and providing the screws 2 and 15 in each, the production capacity can be enhanced.
【００３４】Ｕ字状容器１中の濃縮糖汁の冷却を速め、
生産能率を上げるには、Ｕ字状容器１のＵ字状底部や側
壁に外側から送風したり水冷して冷却することも可能で
ある。The cooling of the concentrated juice in the U-shaped container 1 is accelerated,
In order to increase the production efficiency, it is also possible to blow air from the outside to the U-shaped bottom portion or the side wall of the U-shaped container 1 or cool it with water cooling.
【００３５】また、濃縮糖汁の攪拌手段として、スクリ
ューコンベア機構を例示したが、これら以外の各種の攪
拌機構を利用可能である。Although the screw conveyor mechanism has been exemplified as the stirring means for the concentrated sugar juice, various other stirring mechanisms can be used.
【００３６】[0036]
【発明の効果】請求項１のように、濃縮糖汁が固まる時
間をおかずに、連続的に攪拌しながら送風して冷却しか
つ水分を蒸発させると、粉状となる。したがって、従来
の黒砂糖の製造工程と連続して粉黒砂糖を製造できるの
で、従来のように一旦黒砂糖の固まりを製造してから、
粉砕したり削ったりして粉状にする方法に比べると、製
造能率が格段と高まり、大量生産に適している。しか
も、粒度が細かくかつ均一にそろう。According to the first aspect of the present invention, if the concentrated sugar juice is blown while being continuously stirred and cooled while allowing the concentrated sugar juice to harden, and the moisture is evaporated, it becomes powdery. Therefore, powdered black sugar can be produced continuously from the conventional production process of brown sugar, and once a mass of brown sugar is produced as in the past,
Compared to the method of pulverizing or shaving to make a powder, the production efficiency is remarkably improved and suitable for mass production. In addition, the particle size is fine and uniform.
【００３７】請求項２のように、スクリューコンベア中
でスクリューの正逆回転を繰り返すことで濃縮糖汁を攪
拌すると、スクリューの回転によって、攪拌される濃縮
糖汁が容器中で回転摺動と往復移動を繰り返すので、効
率的に冷却されかつ水分が蒸発する。その結果、短時間
にかつ良質の粉黒砂糖を製造できる。When the concentrated juice is stirred by repeating the forward and reverse rotations of the screw in the screw conveyor as described in claim 2, the concentrated sugar juice is rotated and reciprocated in the container by the rotation of the screw. As the movement is repeated, it is cooled efficiently and the moisture evaporates. As a result, high-quality powdered sugar can be produced in a short time.
【００３８】請求項３のように、濃縮糖汁の攪拌と送風
によって製造された粉黒砂糖は、黒砂糖の固まりを粉砕
したり削ったりして得た粉黒砂糖に比べると、粒度が細
かくしかも均一にそろう。したがって、コーヒーに入れ
たり、調理に使用する場合に、直ちに溶けるため、品質
的にもすぐれている。As described in claim 3, the powdered brown sugar produced by stirring and blowing the concentrated sugar juice has a finer particle size than the powdered sugar obtained by grinding or shaving the lump of brown sugar. And evenly. Therefore, when it is put into coffee or used for cooking, it dissolves immediately, so that the quality is excellent.
【００３９】しかも、濃縮糖汁から高温の状態で粉黒砂
糖となるので、微細な粉の内部も多孔質となり、一層溶
けやすくなる。Furthermore, since the concentrated sugar juice is converted into powdered brown sugar at a high temperature, the inside of the fine powder becomes porous, and it becomes easier to dissolve.
【図１】 本発明による粉黒砂糖の製造方法を例示する
フローチャートである。FIG. 1 is a flowchart illustrating a method for producing powdered brown sugar according to the present invention.
【図２】 本発明による粉黒砂糖を製造する装置の実施
形態であり、（１）は平面図、（２）は（１）図のＡ−
Ａ断面図、（３）は（１）図のＢ−Ｂ断面図である。FIG. 2 is an embodiment of an apparatus for producing powdered brown sugar according to the present invention, wherein (1) is a plan view and (2) is an A- of FIG.
FIG. 3A is a cross-sectional view of FIG.
【図３】 スクリューの他の実施形態を示す平面図であ
る。FIG. 3 is a plan view showing another embodiment of the screw.
【図４】 多連型の粉黒砂糖の製造装置の模式断面図で
ある。FIG. 4 is a schematic cross-sectional view of a multiple-type powdered brown sugar manufacturing apparatus.
１ 鉄製のＵ字状容器 ２ スクリュー ４ 軸 ９ 排出口 １２ スポーク １３ 空間 Ｓ 濃縮糖汁 ｆ 送風ファン DESCRIPTION OF SYMBOLS 1 U-shaped container made of iron 2 Screw 4 Shaft 9 Outlet 12 Spoke 13 Space S Concentrated sugar juice f Ventilation fan
─────────────────────────────────────────────────────
────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成９年２月２１日[Submission date] February 21, 1997
【手続補正１】[Procedure amendment 1]
【補正対象書類名】図面[Document name to be amended] Drawing
【補正対象項目名】図２[Correction target item name] Figure 2
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【図２】 FIG. 2
【手続補正２】[Procedure amendment 2]
【補正対象書類名】図面[Document name to be amended] Drawing
【補正対象項目名】図３[Correction target item name] Figure 3
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【図３】 FIG. 3
【手続補正３】[Procedure amendment 3]
【補正対象書類名】図面[Document name to be amended] Drawing
【補正対象項目名】図４[Correction target item name] Fig. 4
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【図４】 FIG. 4
Claims (3)
詰めた濃縮糖汁に送風しながら攪拌を繰り返すことによ
り、粉状化させることを特徴とする粉黒砂糖の製造方
法。1. A method for producing powdered brown sugar, comprising adding lime milk to sugar juice squeezed from sugarcane and repeating stirring while blowing the concentrated sugar juice which has been boiled down to powdery sugar.
濃縮糖汁を入れ、スクリューの正逆回転を繰り返すこと
で行うことを特徴とする請求項１記載の粉黒砂糖の製造
方法。2. The method for producing powdered brown sugar according to claim 1, wherein the stirring is performed by putting concentrated sugar juice into a screw conveyor and repeating forward and reverse rotations of the screw.
詰めた濃縮糖汁に送風しながら攪拌を繰り返すことによ
り粉状化されたことを特徴とする粉黒砂糖。3. Powdered black sugar which has been powdered by repeating stirring while blowing on concentrated sugar juice, which is obtained by adding lime milk to sugar juice squeezed from sugarcane and boiled down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28343496A JP3600698B2 (en) | 1996-10-04 | 1996-10-04 | Method for producing powdered brown sugar and powdered sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28343496A JP3600698B2 (en) | 1996-10-04 | 1996-10-04 | Method for producing powdered brown sugar and powdered sugar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10108700A true JPH10108700A (en) | 1998-04-28 |
| JP3600698B2 JP3600698B2 (en) | 2004-12-15 |
Family
ID=17665497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28343496A Expired - Fee Related JP3600698B2 (en) | 1996-10-04 | 1996-10-04 | Method for producing powdered brown sugar and powdered sugar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3600698B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271265A (en) * | 2013-05-30 | 2013-09-04 | 佐源集团有限公司 | Production process of black soft sugar |
| CN106636479A (en) * | 2016-12-21 | 2017-05-10 | 广东南字科技股份有限公司 | Production process of scorch-scented brown sugar |
| CN107411048A (en) * | 2017-08-25 | 2017-12-01 | 禹城市恒溢生物科技有限公司 | A kind of brown sugar syrup and preparation method thereof |
| CN107495313A (en) * | 2017-09-05 | 2017-12-22 | 雷燕梅 | A kind of preparation method of brown sugar |
| CN109457057A (en) * | 2018-09-26 | 2019-03-12 | 林振威 | A kind of mechanism tandem continuous production brown sugar cooking technology |
-
1996
- 1996-10-04 JP JP28343496A patent/JP3600698B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271265A (en) * | 2013-05-30 | 2013-09-04 | 佐源集团有限公司 | Production process of black soft sugar |
| CN103271265B (en) * | 2013-05-30 | 2014-10-08 | 佐源集团有限公司 | Production process of black soft sugar |
| CN106636479A (en) * | 2016-12-21 | 2017-05-10 | 广东南字科技股份有限公司 | Production process of scorch-scented brown sugar |
| CN107411048A (en) * | 2017-08-25 | 2017-12-01 | 禹城市恒溢生物科技有限公司 | A kind of brown sugar syrup and preparation method thereof |
| CN107495313A (en) * | 2017-09-05 | 2017-12-22 | 雷燕梅 | A kind of preparation method of brown sugar |
| CN109457057A (en) * | 2018-09-26 | 2019-03-12 | 林振威 | A kind of mechanism tandem continuous production brown sugar cooking technology |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3600698B2 (en) | 2004-12-15 |
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