JPS5820247B2 - Process for producing edible fiber from sugar beets - Google Patents
Process for producing edible fiber from sugar beetsInfo
- Publication number
- JPS5820247B2 JPS5820247B2 JP54170386A JP17038679A JPS5820247B2 JP S5820247 B2 JPS5820247 B2 JP S5820247B2 JP 54170386 A JP54170386 A JP 54170386A JP 17038679 A JP17038679 A JP 17038679A JP S5820247 B2 JPS5820247 B2 JP S5820247B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar beet
- sugar
- cosette
- sieve
- mesh sieve
- 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.)
- Expired
Links
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- Storage Of Fruits Or Vegetables (AREA)
- Fodder In General (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】
この発明は甜菜より可食性繊維の製造に関するもので、
その目的とする所は色調の良い可食性繊維となし、他の
食品と混合するのに適した新規な加工食品の素材を提供
する点にある。[Detailed Description of the Invention] This invention relates to the production of edible fiber from sugar beet.
The purpose is to provide edible fiber with good color and a material for new processed foods suitable for mixing with other foods.
近年食品の精製力ロ王の技術の発達に伴い食糧中に繊維
質が欠乏し、種々の弊害を生じた例が報告されている。In recent years, with the development of food refining technology, there have been reports of a lack of fiber in food, resulting in various adverse effects.
この発明者は不足する繊維を人体に有効で、しかも混合
する食品の品質を劣化させない可食性繊維を得んと研究
を進めたところ、甜菜の肉質を構造する繊維が極めて優
秀なことを発見し、甜菜コゼットを85℃以上の温度で
30秒以上刃口熱し、その後脱水、乾燥、篩別し、篩上
のコゼットを粉砕することにより解決した。This inventor carried out research to find an edible fiber that is effective for the human body and does not deteriorate the quality of the food it is mixed with, and discovered that the fibers that make up the flesh of sugar beet are extremely excellent. The problem was solved by heating the sugar beet cosette at a temperature of 85° C. or higher for 30 seconds or more, then dehydrating, drying, and sieving the sugar beet cosette, and crushing the cosette on the sieve.
本発明に使用する甜菜コゼットとは甜菜を細断し、糖分
を浸出し又は浸出しないものを意味する。The sugar beet cossette used in the present invention refers to sugar beet cut into small pieces, with or without leaching out the sugar content.
即ち、甜菜糖の製造に於ては甜菜を細断し、コゼットと
なしミングラーで浸出塔よりの糖液と熱交換を行うと同
時に一部の糖分を浸出し、熱交換の完了したコゼットは
浸出塔で完全に脱糖し、脱糖後のコゼットは、パルププ
レスで圧搾して脱水し、乾燥してパルプとなすものであ
る。In other words, in the production of beet sugar, the sugar beet is shredded and a part of the sugar is leached at the same time as the sugar beet is shredded and the sugar solution from the leaching tower is leached using a cosette and a mincer. After complete sugar removal in the column, the cosette is compressed in a pulp press, dehydrated, and dried to form pulp.
このようにして得られたパルプの1分析例を第1表に示
す。An example of analysis of the pulp thus obtained is shown in Table 1.
第1表より判明する如く、パルプは繊維質に富み、ペク
チン、ヘミセルロース、セルロースを多量に含むので、
繊維質を製造する場合は、パルプを原料とすれば容易な
ことが判明するが、このようにして得た繊維は、黒灰色
に着色したり、不自然な味感及び異物の除去困難による
異和感などがあって、これを米粉、小麦粉等の他の食品
と混合し、加工食品とすると色が黒味を帯びたり、加工
食品の味を劣化させる欠点がある。As shown in Table 1, pulp is rich in fiber and contains large amounts of pectin, hemicellulose, and cellulose.
It has been found that it is easy to manufacture fibers by using pulp as a raw material, but the fibers obtained in this way are colored blackish gray, have an unnatural taste, and have problems due to difficulty in removing foreign substances. It has a Japanese taste, and when mixed with other foods such as rice flour and wheat flour to make processed foods, it has the disadvantage that the color becomes darkish and the taste of processed foods deteriorates.
着色原因としては、浸出浴より取出されたコゼットが脱
水、乾燥の過癲で曝気され、パルプ中の成分が、酸化酵
素(ポリフイノールオキシダーゼ)であるチロシナーゼ
によシ酵素作用を受けてメラニン形成されるのが大きな
要因であると考えられる。The cause of the coloration is that the cosettes removed from the leaching bath are dehydrated and aerated due to excessive drying, and the components in the pulp undergo the enzymatic action of tyrosinase, an oxidizing enzyme (polyphynol oxidase), resulting in melanin formation. This is thought to be a major factor.
又、異味の原因については、甜菜は収穫時の土壌がその
まま付着しているため製糖作業においては、先ず洗浄工
程によシ甜菜に付着した土壌等の夾雑物の除去が行なわ
れているが、洗浄による完全な除去は困難であシ付着し
た土壌等の一部は甜菜と共に裁断工程、抽出工程を経て
、粗糖汁及び甜菜コゼットに付着移行する。Also, regarding the cause of the off-taste, sugar beet has the soil attached to it at the time of harvest, so in the sugar manufacturing process, soil and other impurities adhering to the sugar beet are first removed through a washing process. It is difficult to completely remove the soil by washing, and some of the soil, etc. attached to the sugar beet passes through the cutting process and the extraction process, and is transferred to the raw sugar juice and the sugar beet cosette.
従って最終の乾燥パルプには相当な土砂が混入している
ためと考えられる。Therefore, it is thought that the final dried pulp contains a considerable amount of earth and sand.
そこで本発明者は、着色防止について種々研究を行い、
甜菜コゼットを種々の温度にカロ熱し、コゼットの白変
(ハンターL値)を測定したところ第2表の結果を得た
。Therefore, the present inventor conducted various studies on preventing coloring, and
When the sugar beet cosette was heated to various temperatures and the white discoloration (Hunter L value) of the cosette was measured, the results shown in Table 2 were obtained.
但し、試験は70℃温水により砂糖浸出された甜菜コゼ
ット(糖分3.17楚、水分87.85%)を試験温度
(70〜95°C)より5℃高い熱水にて処理し、甜菜
コゼットの品温を所定の温度に15秒、30秒、1分、
2分、5分維持し、その後部冷却脱水し、乾燥粉砕して
150〜200メツシユの粉末を得、その白変を測色色
差計(TU−1型、東京重色)によシ測定した。However, in the test, sugar beet cosette (sugar content 3.17 so, moisture 87.85%) that had been leached with 70℃ hot water was treated with hot water 5℃ higher than the test temperature (70-95℃), and the sugar beet cosette to the specified temperature for 15 seconds, 30 seconds, 1 minute,
The mixture was maintained for 2 and 5 minutes, and then cooled and dehydrated, dried and ground to obtain a powder of 150 to 200 meshes, and its white discoloration was measured using a colorimeter (Model TU-1, Tokyo Juishoku). .
測定値はハンターL値である。The measured value is Hunter L value.
第2表よシ判明する如く、品温85℃以上に加熱し、3
0秒以上維持すると、ハンターL値は何れも80以上と
なる。As shown in Table 2, the product is heated to a temperature of 85°C or higher, and
If it is maintained for 0 seconds or more, the hunter L value becomes 80 or more.
本発明者の観測によれば、ハンターL値8o以下では明
らかに黒灰色の着色が見られるが、それ以上では着色が
見られず、他の食品と混合し、加工食品とした場合、品
質の劣化を来さないことが判明した。According to the inventor's observation, black-gray coloration is clearly seen at Hunter L values of 8o or lower, but no coloration is seen at higher levels, and when mixed with other foods to make processed foods, quality may deteriorate. It was found that no deterioration occurred.
又、含糖率の異る各種コゼットを調製し、加熱と着色(
ハンターL値)の関係を調べた結果は第3表に示す通シ
となった。In addition, we prepared various types of cosettes with different sugar content, and heated and colored them (
The results of investigating the relationship between the Hunter's L value and the Hunter's L value were as shown in Table 3.
但し、試験は糖分の異なる甜菜コゼット(糖分0.8〜
12.2%)を熱水にて品温(70℃、85℃、95℃
)に1分間維持し、その後部冷却脱水し、乾燥粉砕して
150〜200メツシユの粉末とし、その白変を測色色
差計で測定し、ハンターL値を求めた。However, the test was conducted using sugar beet cosette with different sugar content (sugar content 0.8~
12.2%) in hot water to the product temperature (70℃, 85℃, 95℃
) for 1 minute, after which it was cooled and dehydrated, dried and ground into a powder of 150 to 200 meshes, and its white discoloration was measured with a colorimeter to determine the Hunter L value.
第3表よシ判明する如く、糖分含有率は着色に影響を及
ぼさないので、本発明においては甜菜を洗浄L、甜菜コ
ゼットとしたものからコゼットより糖分を抽出したもの
何れも使用できるものである。As is clear from Table 3, the sugar content does not affect the coloring, so in the present invention, either washed sugar beet, sugar beet cosette, or sugar extracted from cosette can be used. .
このため、糖分を抽出した無味の可食性繊維とすること
ができるが、好ましくは糖分を含有したものである。Therefore, it can be made into a tasteless edible fiber from which sugar is extracted, but preferably it contains sugar.
即ち、本来植物の子実として自然に含有する糖分が1〜
10%程度であるため、まろやかな食感を与えるのに比
して全く糖分を含まぬ場合は著しく不自然な感じは避け
られない。In other words, the sugar content naturally contained in the fruit of the plant is 1 to 1.
Since it is about 10%, it gives a mellow texture, but if it contains no sugar at all, it inevitably feels extremely unnatural.
また、得られた完全砂糖抽出後の甜菜繊維物質に人為的
に砂糖を適宜添力[]しても混和に特別の工程を要する
のみならず、粒度等の相異により取扱中に分級等による
甘味の均質性を失う等の不都合を生ずる。In addition, even if sugar is artificially added to the sugar beet fiber material obtained after complete sugar extraction [ ], not only will a special process be required for mixing, but due to differences in particle size, etc., it will be difficult to classify the sugar beet fiber material during handling. This causes inconveniences such as loss of homogeneity of sweetness.
これらは何れも本来自然に植物細胞中に含有する糖類と
、人為的加糖による差異である。These are all differences between sugars naturally contained in plant cells and artificial sugar addition.
従って、本発明における好ましい甜菜コゼットは、甜菜
糖製造工場に於て、新鮮甜菜中、約12〜18%の範囲
で含有する糖分を必要に応じ甜菜コゼットの細胞内に1
〜10饅の範囲で残留せしめた状態、即ち砂糖浸出工程
を全〈従来の常識をはなれて不完全な抽出工程を経過す
ることにより、自然に含有すると同じ糖分含有状態の可
食性繊維とするのが望ましい。Therefore, the preferred sugar beet cosette in the present invention is produced by adding sugar containing about 12 to 18% of fresh sugar beet into the cells of the sugar beet cosette as needed at a sugar beet manufacturing factory.
By going through an incomplete extraction process that goes beyond conventional wisdom, it becomes edible fiber with the same sugar content as naturally occurring fiber. is desirable.
上記の如く曝気をさけ、即時熱水処理を行った甜菜コゼ
ットは、爾後曝気しても着色することは全くないが、若
し力ロ熱前に曝気すると短時間で変色し、ハンターL値
は5分後で64.7.10分後で62.4と低下し、そ
の後85℃以上に熱水処理しても回復しないので注意を
要する。Sugar beet cosette that has been subjected to immediate hot water treatment without aeration as described above will not discolor at all even after aeration, but if it is aerated before being heated, it will change color in a short time and the Hunter L value will be It drops to 64.7 after 5 minutes, and 62.4 after 10 minutes, and does not recover even after treatment with hot water at 85°C or higher, so care must be taken.
以上の如く加熱処理した甜菜コゼットは、次いで圧搾脱
水して余分の水を除き、次いで乾燥するものであるが、
脱水は普通の連続操作式横型のプレスでスクリュー回転
軸が円筒スクリーン中で回転するものでも可能である。The sugar beet cosette heat-treated as described above is then compressed and dehydrated to remove excess water, and then dried.
Dewatering can also be carried out using a conventional continuous-operation horizontal press in which the screw shaft rotates in a cylindrical screen.
しかしながら熱水処理後の甜菜コゼットの状態によシ圧
搾条件が影響し、前記熱水処理においては出来るだけ高
温における短時間処理を行うことが、圧搾操作を容易に
するため必要である。However, the condition of the sugar beet cosette after hot water treatment is affected by the pressing conditions, and in order to facilitate the pressing operation, it is necessary to carry out the hot water treatment at as high a temperature as possible for a short time.
また乾燥操作においても一般に食品工業で使用されてい
る熱風乾燥機が使用可能であるが、甜菜コゼットの脱水
後の水分含量が70〜75%と高水分であるためドラム
回転式ドライヤーが有効である。In addition, hot air dryers commonly used in the food industry can be used for drying, but since sugar beet cosette has a high moisture content of 70-75% after dehydration, a drum rotary dryer is effective. .
次に上記乾喋甜菜コゼットは、圃場から甜菜に付着しそ
のまま甜菜コゼットに混入乾燥された異物を除去すべく
篩別処理し異物の除去を行う。Next, the dried sugar beet cosette is subjected to a sieving treatment to remove foreign substances that have adhered to the sugar beet from the field and are mixed into the sugar beet cosette and dried.
即ち、甜菜自体は甜菜当り約0.8%の灰分を含有する
が、甜菜に付着した異物により、乾燥甜菜コゼットの灰
分は必ずそれ以上となる。That is, although sugar beet itself contains about 0.8% ash per sugar beet, the ash content of dried sugar beet cosette is always higher than this due to foreign substances attached to sugar beet.
今、甜菜コゼットの土壌に由来する灰分の推移を全灰分
量と、土壌に由来する灰分の指標としてケイ酸、鉄の含
量で調査した結果は第4表に示す通りである。Table 4 shows the results of investigating changes in the ash content derived from the soil of sugar beet cosette using the total ash content and the contents of silicic acid and iron as indicators of the ash content derived from the soil.
但し数値は固形物中の%を示す。However, the numerical value indicates % in solid matter.
又、異物の付着混入している乾燥甜菜コゼットを種々大
きさを変えた篩目による篩分けについて試験した結果を
第5表に示す。Furthermore, Table 5 shows the results of tests on sieving dried sugar beet cosettes with foreign matter adhering to them using sieves of various sizes.
第4表及び第5表よシ判明する如く篩分けにより灰分分
布を異にし、第4表より判明する如く18メツシユの篩
下の粉末中には土壌に由来すると見られる。As is clear from Tables 4 and 5, the ash content distribution varies by sieving, and as is clear from Table 4, the powder under the sieve of 18 meshes appears to be derived from soil.
SiO□が多量に移行1、篩上の乾燥甜菜コゼットは洗
浄甜菜肉質部の灰分に近くなる。A large amount of SiO□ is transferred 1, and the dried sugar beet cosette on the sieve becomes close to the ash content of the washed sugar beet flesh.
このことより本発明では18メツシユの篩で篩分けし、
篩上を使用する。For this reason, in the present invention, sieving is performed using an 18-mesh sieve,
Use sieve top.
上記篩分けした乾燥コゼットは可食性繊維とするため、
甜菜皮層部の硬質繊維を除去する必要がある。The sieved dried cosette is used as edible fiber.
It is necessary to remove the hard fibers in the sugar beet skin layer.
この除去は肉質部繊維と皮層部繊維の硬さの差を利用し
、粉砕し篩別するのが良い。For this removal, it is best to take advantage of the difference in hardness between the fibers of the fleshy part and the fibers of the cortical part, and crush and sieve them.
今、上記18メツシユ篩上の乾燥甜菜コゼットを粉砕し
、篩別した例を第6表に示す。Table 6 shows an example in which the dried sugar beet cosettes on the 18-mesh sieve were crushed and sieved.
但し、試験は粉砕機の条件を変えて粉砕し、篩分は後、
同じ分級の粉末を等量ずつ混合し分析した。However, the test was conducted by changing the conditions of the crusher, and the sieving was carried out after
Equal amounts of powders of the same classification were mixed and analyzed.
第6表より判明する如く、150メツシユ篩上において
は皮層部に多く含まれるリグニン、セルロースが多く1
50メツシユ篩下においては肉質部に多いペクチン、ヘ
ミセルロースの割合が多く良質の可食性繊維となる。As is clear from Table 6, on the 150 mesh sieve, lignin and cellulose, which are abundant in the cortex, are 1
Under the 50-mesh sieve, the fleshy part contains a large proportion of pectin and hemicellulose, making it a high-quality edible fiber.
11従゛つて、本発明では150
メツシユ篩下を採取するものでこのような微粉とするこ
とにより他の食品との混合を均一にし、得られた加工食
品の口当りを良好にするものである。11 Therefore, in the present invention, 150
The under sieve of the mesh is collected, and by turning it into such a fine powder, it can be mixed evenly with other foods, and the resulting processed food can have a good texture.
今上記の如くして得られた可食性繊維の1分析例を第7
表に示す。Now, an analysis example of the edible fiber obtained as above is shown in the seventh section.
Shown in the table.
又本発明の可食性繊維の保水性を知るため行った試験結
果を図面に示す。The drawings also show the results of tests conducted to determine the water retention properties of the edible fibers of the present invention.
これにより勝った保水性を示すことが判明する。It turns out that this shows superior water retention.
以上の如くして得られた本発明の可食性繊維は白色粉末
であり、米粉、小麦粉、でん粉、そば粉等の農産加工物
その他魚介類獣肉カロエ物と混合使用して、その味を損
うことなく、しかも色調を変することなく所望の力n7
食とすることができるのである。The edible fiber of the present invention obtained as described above is a white powder, and it is mixed with processed agricultural products such as rice flour, wheat flour, starch, buckwheat flour, and other seafood, meat, and meat ingredients to impair its taste. The desired power n7 without changing the color tone
It can be eaten as food.
以下実施例によシ説明する。This will be explained below using examples.
実施例 1
甜菜糖製糖工程において、浸出浴より浸出済みの甜菜コ
ゼットを取り出し、その甜菜コゼ7・ト(水分89.2
%)Itを即時95°C熱水にて処理し、品温を90℃
以上2分間維持したのち、プレス式脱水機にかけ脱水甜
菜コゼット(水分72.4楚)373kgを得た。Example 1 In the sugar beet sugar refining process, the leached sugar beet cozette was taken out from the leaching bath and the sugar beet cozette (moisture 89.2
%) It was immediately treated with 95°C hot water to bring the product temperature to 90°C.
After maintaining the mixture for the above 2 minutes, it was applied to a press type dehydrator to obtain 373 kg of dehydrated sugar beet cosette (water content: 72.4 So).
次いでドラム回転式ドライヤーにて乾燥して水分5.4
%の乾燥甜菜コゼット(灰分3.2%)108kgを得
た。Next, dry with a drum rotary dryer to reduce the moisture content to 5.4
% dried sugar beet cosette (ash content 3.2%) was obtained.
次いで、この乾燥甜菜コゼットを18メツツユ篩にて篩
分けし、18メツシュ篩全通物6kgを除去し、18メ
ツシユ篩上乾燥甜菜コゼツトをコンパクトミル(ハンマ
ーミル式、スクリーンの目の開き0.5mm)によシ粉
砕後150メツシュ篩にて篩分けし150メツヱユ篩全
通粉末(水分5.3%、灰分2.8%)67kgを得た
。Next, this dried sugar beet cosette was sieved using an 18-mesh sieve, 6 kg of the entire 18-mesh sieve was removed, and the dried sugar beet cosette on the 18-mesh sieve was passed through a compact mill (hammer mill type, screen opening 0.5 mm). ) and then sieved through a 150 mesh sieve to obtain 67 kg of powder (moisture 5.3%, ash 2.8%) that passed through a 150 mesh sieve.
本高繊維含有粉末はハンターL値84,1の白色の微粉
末であり、味覚及びテクスチャーに於いて良好なもので
あった。The present high fiber-containing powder was a fine white powder with a Hunter L value of 84.1, and was good in taste and texture.
上記製品を509.そば粉750g、小麦粉200gに
少量の熱水を力口えて混ぜ、その抜水を加えて練シそば
を作成し食した。The above product is 509. A small amount of hot water was vigorously mixed with 750 g of buckwheat flour and 200 g of wheat flour, and the drained water was added to prepare and eat soba noodles.
食味、香味、舌ざわりではいずれも良好で本発明品無添
加のもの(そば粉s o o g、小麦粉20(1)と
ほとんど変わりなく美味であった。The taste, flavor, and texture were all good, and the taste was almost the same as that of the additive-free products of the present invention (buckwheat soo g, wheat flour 20(1)).
実施例 2
甜菜糖製糖工程において、ミングラーにて処理された甜
菜コゼソトを取り出しこの甜菜コゼソト(糖分3.2%
、水分87.4%)Itを即時90°C熱水にて処理し
品温を85℃以上3分間維持したのちプレス式脱水機に
かけ脱水甜菜コゼット(糖分1.4%、水分71.5%
) 344kgを得た。Example 2 In the sugar beet sugar refining process, the sugar beet cozesoto treated with the Mingler was taken out and the sugar beet cozesoto (sugar content 3.2%
, moisture 87.4%) It was immediately treated with 90°C hot water, the product temperature was maintained at 85°C or above for 3 minutes, and then put in a press dehydrator to dehydrate sugar beet cosette (sugar content 1.4%, moisture 71.5%).
) 344 kg was obtained.
次いでドラム回転式ドライヤーにて乾燥して糖分4.6
%、水分5.8%の乾燥甜菜コゼソト103kgを得た
。Next, it is dried in a drum rotary dryer to reduce the sugar content to 4.6.
%, and 103 kg of dried sugar beet cozesoto with a moisture content of 5.8% was obtained.
次いでこの砂糖含有乾燥甜菜コゼットを18メツシユ篩
にて篩分けし、18メソシュ篩全通物5、31<gを除
去し、18メツンユ篩上乾燥甜菜コゼソトをコンパクト
ミル(ハンマーミル式、スクリーンの目の開き0.5
mm )により粉砕後150メツシュ篩にて篩分けし1
50メツシュ篩全通粉末(糖分4.7%、水分5.7チ
灰分2.6%)69kgを得た。Next, this sugar-containing dried sugar beet cozette was sieved using an 18-mesh sieve to remove 5,31<g of the whole 18-mesh sieve, and the dried sugar beet cozette on the 18-mesh sieve was passed through a compact mill (hammer mill type, screen opening). opening 0.5
mm), and then sieved with a 150 mesh sieve.
69 kg of powder passed through a 50-mesh sieve (sugar content: 4.7%, water content: 5.7%, ash content: 2.6%) was obtained.
本砂糖含有高繊維質粉末は、ハンターL値83.8の白
色微粉末であり、されやかな甘味を有した。The high fiber powder containing real sugar was a fine white powder with a Hunter L value of 83.8 and had a mild sweet taste.
これを小麦粉1 kg (強力粉70:薄力粉30)に
対して5%添加して更に、バク−5%、圧搾酵母3%、
砂糖0.25%、イーストフード0.25%、食塩2%
を添力旺、水50〜60%を加えたのちミキシングし、
30°Cで練り上げ第一発酵を40分間行い成形し、3
0℃で50分間第二発酵を行った後焼き上げた。Add 5% of this to 1 kg of wheat flour (70% strong flour: 30% soft flour), and add 5% Bak, 3% pressed yeast,
Sugar 0.25%, yeast food 0.25%, salt 2%
Add 50% to 60% water and mix.
Knead at 30°C, perform first fermentation for 40 minutes, shape,
After second fermentation at 0°C for 50 minutes, it was baked.
得られたパン製品の比容積は、本発明品無添力口のもの
(唯し砂糖添加量は0.5%)と差はなく高繊維含有食
品とすることができた。The specific volume of the obtained bread product was the same as that of the non-additive version of the product of the present invention (however, the amount of added sugar was 0.5%), making it a high-fiber-containing food.
図面は、製品の保水性を示すもので、イ本発明の製品、
口そば粉、ハ小麦粉、二でん粉である。The drawings show the water retention properties of the products.
They are Kuchi buckwheat flour, Ha flour, and two starches.
Claims (1)
を抽出し又は抽出せずしてコゼットの品温を85°C以
上で30秒以上の条件に維持する力n熱処理を行い、そ
の後脱水、乾燥処理した甜菜コゼットを18メツシユ篩
で篩別し、篩上の甜菜コゼットを粉砕することを特徴と
する甜菜より可食性繊維の製法。 2 甜菜コゼットが、糖分を含有するものであることを
特徴とする特許請求の範囲第1項の甜菜より可食性繊維
の製法。 3 脱糖後、脱水耕した甜菜コゼットを18メツシユの
篩で篩別し、篩下物を除去し篩上物を粉砕し、該粉砕物
を150メツシユ篩で篩別し150メツシュ通過の微粉
末を集めることを特徴とする甜菜より可食性繊維の製法
。[Claims] 1. A force n heat treatment of washing fresh sugar beet and cutting it into cosèsoto, and then maintaining the temperature of the cosette at a temperature of 85°C or higher for 30 seconds or more, with or without extracting the sugar content. A method for producing edible fiber from sugar beet, which comprises sifting the dehydrated and dried sugar beet cosettes through an 18-mesh sieve, and pulverizing the sugar beet cosettes on the sieve. 2. The method for producing edible fiber from sugar beet according to claim 1, wherein the sugar beet cosette contains sugar. 3 After desugarization, the dehydrated sugar beet cosette is sieved through an 18 mesh sieve, the material under the sieve is removed, the material on the sieve is crushed, and the pulverized material is sieved through a 150 mesh sieve to obtain a fine powder that passes through the 150 mesh sieve. A method for producing edible fiber from sugar beets, which is characterized by collecting .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54170386A JPS5820247B2 (en) | 1979-12-28 | 1979-12-28 | Process for producing edible fiber from sugar beets |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54170386A JPS5820247B2 (en) | 1979-12-28 | 1979-12-28 | Process for producing edible fiber from sugar beets |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5696658A JPS5696658A (en) | 1981-08-04 |
JPS5820247B2 true JPS5820247B2 (en) | 1983-04-22 |
Family
ID=15903963
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54170386A Expired JPS5820247B2 (en) | 1979-12-28 | 1979-12-28 | Process for producing edible fiber from sugar beets |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5820247B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2287636B (en) * | 1994-03-24 | 1998-02-11 | British Sugar Plc | Palatable compositions comprising sugar beet fibre |
-
1979
- 1979-12-28 JP JP54170386A patent/JPS5820247B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS5696658A (en) | 1981-08-04 |
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