KR100783746B1 - Method for manufacturing organic sugar - Google Patents
Method for manufacturing organic sugar Download PDFInfo
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- KR100783746B1 KR100783746B1 KR1020060045079A KR20060045079A KR100783746B1 KR 100783746 B1 KR100783746 B1 KR 100783746B1 KR 1020060045079 A KR1020060045079 A KR 1020060045079A KR 20060045079 A KR20060045079 A KR 20060045079A KR 100783746 B1 KR100783746 B1 KR 100783746B1
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 84
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 13
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- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명에서는 원재료인 사탕수수를 압착하여 그 사탕수수에서 원액을 추출하는 압착 및 착즙단계와; 추출된 원액에 포함된 이물질과 불순물을 제거하는 여과단계와; 여과단계를 통해 이물질과 불순물이 제거된 원액을 냉각시키고 결정당을 첨가하여 포화도를 높이는 냉각단계와; 냉각단계를 통해 포화도가 높아진 당밀을 원심분리시켜 고형분을 석출하는 저속원심분리단계와; 저속원심분리단계를 통해 얻어진 고형분을 저온 건조시키므로 비타민이 파괴되지 않는 당 결정을 얻는 저온건조단계와; 저온건조단계를 통해 얻어진 당 결정을 후공정을 통해 설탕 제품으로 출하하는 포장단계를 갖는 유기농 설탕 제조방법을 제공한다.In the present invention, the step of compressing and extracting the sugar cane as a raw material to extract the stock solution from the sugar cane; A filtration step of removing foreign substances and impurities contained in the extracted stock solution; A cooling step of cooling the stock solution from which foreign substances and impurities are removed through a filtration step, and adding crystalline sugar to increase the saturation degree; A low-speed centrifugation step of depositing solids by centrifuging molasses with high saturation through a cooling step; A low temperature drying step of obtaining a sugar crystal in which vitamins are not destroyed since the solid content obtained through the low speed centrifugation step is dried at a low temperature; It provides an organic sugar manufacturing method having a packaging step in which the sugar crystals obtained through the low temperature drying step are shipped to the sugar product through a post process.
유기농설탕, 사탕수수, 당밀, 고형분, 결정화. Organic sugars, sugar cane, molasses, solids, crystallization.
Description
도 1은 종래의 설탕 제조방법을 나타낸 블록도,1 is a block diagram showing a conventional sugar manufacturing method,
도 2는 본 발명에 따른 설탕 제조방법을 나타낸 블록도,Figure 2 is a block diagram showing a sugar manufacturing method according to the present invention,
도 3은 사탕수수 원당의 비타민 성분과 본 발명에 따라 결정화된 이후 결정당에 잔류한 비타민 성분을 나타낸 그래프.Figure 3 is a graph showing the vitamin component of the sugarcane sugar and the vitamin component remaining in the crystallized sugar crystallized according to the present invention.
본 발명은 유기농 설탕 제조방법에 관한 것으로서, 보다 상세하게는 설탕의 제조과정에서 사탕수수에 들어있는 천연 비타민과 무기질 등 여러 유용한 성분이 파괴되지 않고 잔류할 수 있도록 하는 유기농 설탕 제조방법에 관한 것이다.The present invention relates to a method for manufacturing organic sugar, and more particularly, to an organic sugar manufacturing method for allowing various useful components such as natural vitamins and minerals contained in sugarcane to remain intact in the manufacturing process of sugar.
일반적으로 설탕은 사탕수수나 사탕무에서 추출한 당 성분을 농축, 정제, 결정 등 여러 과정을 거쳐 생산되는 것으로, 단순히 조미료의 용도뿐만 아니라, 제과제빵을 비롯하여 양조, 식품가공, 식품보존, 음료 등 산업 전반에 걸쳐 널리 사용되고 있다. In general, sugar is produced by concentrating, refining, and crystallizing sugar components extracted from sugar cane and sugar beet.In addition to the use of seasonings, sugar is also used in confectionery, brewing, food processing, food preservation, and beverages. It is widely used throughout.
이러한 설탕은 그 주성분이 수크로오스이므로 체내에서 쉽게 흡수되는데, 흡 수된 설탕은 포도당과 과당으로 분해된 다음 주로 열량원으로 이용된다. 그러나 설탕에는 설탕의 대사에 필요한 비타민과 무기질 등의 성분이 없으므로 건강상의 문제가 발생될 수 있기 때문에 과다 소비는 유해한 것으로 알려져 있으며, 이와 같은 문제점으로 인하여 체질에 따라서는 그 소비가 매우 제한적일 수밖에 없다. These sugars are easily absorbed by the body because its main ingredient is sucrose, which is broken down into glucose and fructose and then used primarily as a calorie source. However, since sugar does not contain vitamins and minerals necessary for the metabolism of sugar, excessive consumption is known to be harmful because it may cause health problems, and due to such problems, consumption is inevitably limited depending on the constitution.
도 1은 이와 같은 설탕의 제조방법을 나타낸 블록도로서, 도시된 바와 같이 종래의 설탕 제조과정은 압착 및 착즙단계, 석회첨가단계, 여과단계, 1차농축단계, 고속원심분리단계, 정제단계, 농축 및 건조단계, 포장단계로 이루어진다.1 is a block diagram showing a method of manufacturing such a sugar, as shown in the conventional sugar manufacturing process is a compression and juice step, lime addition step, filtration step, primary concentration step, high-speed centrifugation step, purification step, Concentration and drying step, packaging step.
먼저, 압착 및 착즙단계는 원재료인 사탕수수를 압착하여 그 사탕수수 줄기에서 즙액을 추출하는 단계이다.First, the pressing and juice step is a step of extracting the juice from the sugar cane stem by compressing the sugar cane raw material.
석회첨가단계는 즙액에 석회를 첨가하여 즙액의 산성도를 중화시키는 단계로서, 즙액은 자연적으로 산성의 성질을 가지고 있으므로 이러한 석회첨가단계를 통해 즙액의 산도를 중화시킬 수 있게 된다.The lime addition step is to neutralize the acidity of the juice by adding lime to the juice, juice can naturally neutralize the acidity of the juice through such a lime addition step.
여과단계는 중화된 즙액에 포함된 이물질 등을 여과하는 단계로서, 이러한 여과단계는 석회의 첨가로 인해 발생된 침전물이나 파티클, 각종 불순물 등을 걸러내게 된다.The filtration step is a step of filtering foreign matters contained in the neutralized juice solution, and this filtration step filters out precipitates, particles, and various impurities generated due to the addition of lime.
1차농축단계는 여과단계를 거친 즙액을 농축하는 단계로서, 즙액에 포함된 수분을 제거하므로 즙액을 농축하게 된다.The first concentration step is to concentrate the juice solution after the filtration step, so that the juice solution is concentrated to remove the moisture contained in the juice solution.
고속원심분리단계는 당밀을 만들기 위한 단계로서, 1차농축단계를 거친 즙액에 당도 95~99.0% 이상인 결정당을 100:20의 비율로 첨가시켜 포화도를 높인 후, 대략 2000~5000rpm 정도의 높은 회전수를 이용하여 고형분을 분리하는 결정당 생산 단계이다. The high-speed centrifugation step is a step for making molasses, and the saturation is increased by adding 100: 20 crystalline sugar having a sugar content of 95 ~ 99.0% or more to the juice solution after the first concentration step, and then rotating about 2000 ~ 5000rpm Production step per crystal to separate solids using water.
정제단계는 정백당의 생산을 위해 결정당을 일정한 농도의 수용액상으로 만들어 정제하는 단계로서, 이러한 정제는 활성탄, 이온교환수지(합성수지)를 통해 당밀을 여과시켜 정제된 당밀을 얻게 된다.The purification step is to purify the crystallized sugar in the form of an aqueous solution of a certain concentration for the production of white sugar, such purification is obtained by filtering the molasses through activated carbon, ion exchange resin (synthetic resin) to obtain purified molasses.
농축 및 건조단계는 당 결정을 얻기 위한 단계로서, 규조토를 통해 정제된 당밀을 반복 여과하여 정제하고, 버큠드라이어 등을 이용하여 정제된 당밀에 포함된 수분을 제거하게 된다. 그리고 대략 80℃정도의 열풍을 이용하여 가열하거나 개방형 고온 가열을 통해 수분을 제거하여 정제된 당결정을 얻을 수 있게 된다.The concentration and drying step is to obtain sugar crystals, and purified by repeatedly filtering the molasses purified through diatomaceous earth, to remove the moisture contained in the purified molasses using a vacuum dryer. In addition, purified sugar crystals may be obtained by heating using hot air at about 80 ° C. or by removing moisture through open high temperature heating.
포장단계는 농축 및 건조단계를 통해 얻어진 결정 형태의 정제당을 후공정을 통해 제품으로 출하하는 단계이다.In the packaging step, the refined sugar obtained through the concentration and drying steps is shipped to the product through a post process.
그러나 이와 같은 종래의 설탕 제조방법은 석회첨가단계에서 즙액의 산성을 중화시키기 위하여 석회를 첨가하므로 이 과정에서 즙액에 포함된 천연 비타민과 무기질 등의 여러 유용한 성분이 함께 파괴되거나 침전되는 문제점이 발생되었다.However, in the conventional sugar manufacturing method, since lime is added to neutralize the acidity of the juice in the lime addition step, various useful components such as natural vitamins and minerals included in the juice are destroyed or precipitated together. .
또한 종래의 설탕 제조방법은 정제단계에서 활성탄과 합성수지인 이온교환수지를 사용하여 정백화시키므로 이 과정에서 천연 비타민과 무기질 등의 여러 유용한 성분이 활성탄에 흡착되거나 이온교환수지에 의해 필터링되는 문제점이 발생되었다.In addition, the conventional sugar production method is whitening using activated carbon and synthetic resin ion exchange resin in the purification step, so that various useful components such as natural vitamins and minerals are adsorbed on activated carbon or filtered by ion exchange resin. It became.
그리고 종래의 설탕 제조방법은 농축 및 건조단계에서 규조토를 통해 정제된 당밀을 다시 여과하므로 가일층 천연 비타민과 무기질 등을 제거하는 문제점이 발생되었고, 또한 고온가열에 의해 건조시키므로 극소량의 비타민마저 파괴되는 문제점이 발생되었다.In the conventional sugar manufacturing method, the molasses refined through diatomaceous earth is filtered again in the concentration and drying stages, and thus, there is a problem of removing natural vitamins and minerals, and also drying by high temperature heating, thus destroying even a small amount of vitamins. This occurred.
따라서 종래의 설탕 제조방법을 통해 생산된 설탕은 사탕수수에 포함된 천연 비타민과 무기질 등 여러 유용한 성분이 제거되거나 파괴된 상태이므로 영양학적으로 불균형한 상태일 수밖에 없으며, 특히 건강을 중요하게 생각하는 현대인들로 하여금 설탕에 대한 부정적인 인식을 제공하고, 그 소비가 크게 줄어들게 되는 등 심각한 문제점이 있었다.Therefore, the sugar produced through the conventional sugar manufacturing method is a nutritional imbalance because it is a state in which various useful ingredients such as natural vitamins and minerals contained in sugar cane are removed or destroyed, and in particular, modern people who consider health important There were serious problems, such as giving them a negative perception of sugar and greatly reducing their consumption.
본 발명은 전술한 바와 같은 종래의 제반 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 설탕의 제조과정에서 사탕수수에 포함된 천연 비타민과 무기질 등의 여러 유용한 성분이 파괴되지 않고 잔존하도록 하여 건강에 유익한 설탕을 생산할 수 있는 유기농 설탕의 제조방법을 제공하는데 있다.The present invention has been made to solve the conventional problems as described above, the object of the present invention is to ensure that many useful components such as natural vitamins and minerals contained in sugar cane in the manufacturing process of sugar remains undestructive It is to provide a method for producing organic sugar that can produce sugar that is beneficial to health.
이와 같은 목적을 달성하기 위한 본 발명의 유기농 설탕 제조방법은 원재료인 사탕수수를 압착하여 그 사탕수수에서 원액을 추출하는 압착 및 착즙단계와; 추출된 원액에 포함된 이물질과 불순물을 제거하는 여과단계와; 여과단계를 통해 이물질과 불순물이 제거된 원액을 냉각시키고 결정당을 첨가하여 포화도를 높이는 냉 각단계와; 냉각단계를 통해 포화도가 높아진 당밀을 원심분리시켜 고형분을 석출하는 저속원심분리단계와; 저속원심분리단계를 통해 얻어진 고형분을 저온 건조시키므로 비타민이 파괴되지 않는 당 결정을 얻는 저온건조단계와; 저온건조단계를 통해 얻어진 당 결정을 후공정을 통해 설탕 제품으로 출하하는 포장단계를 갖는 것을 특징으로 한다.Organic sugar manufacturing method of the present invention for achieving the above object is the pressing and juice step of extracting the stock solution from the sugar cane by squeezing the raw sugar cane; A filtration step of removing foreign substances and impurities contained in the extracted stock solution; A cooling step of cooling the stock solution from which foreign substances and impurities are removed through a filtration step, and adding a crystalline sugar to increase saturation; A low-speed centrifugation step of depositing solids by centrifuging molasses with high saturation through a cooling step; A low temperature drying step of obtaining a sugar crystal in which vitamins are not destroyed since the solid content obtained through the low speed centrifugation step is dried at a low temperature; It characterized in that it has a packaging step of shipping the sugar crystals obtained through the low temperature drying step as a sugar product through a post-process.
이하 본 발명의 유기농 설탕 제조방법에 대한 실시예를 첨부된 도면을 참조하여 상세하게 설명하면 다음과 같다.Hereinafter, an embodiment of the organic sugar manufacturing method of the present invention will be described in detail with reference to the accompanying drawings.
도 2는 본 발명에 따른 설탕 제조방법을 나타낸 블록도이고, 도 3은 사탕수수 원당의 비타민 성분과 본 발명에 따라 결정화된 이후의 비타민 성분을 나타낸 그래프로서, 도시한 바와 같이 본 발명의 유기농 설탕 제조방법은 크게 압착 및 착즙단계, 여과단계, 냉각단계, 저속원심분리단계, 저온건조단계, 포장단계로 이루어진다.Figure 2 is a block diagram showing a sugar manufacturing method according to the present invention, Figure 3 is a graph showing the vitamin component of the sugarcane sugar and the vitamin component after crystallized according to the present invention, as shown in the organic sugar of the present invention The manufacturing method is largely composed of a compression step, a juice step, a filtration step, a cooling step, a low-speed centrifugation step, a low temperature drying step, and a packing step.
먼저, 압착 및 착즙단계는 원재료인 사탕수수를 압착하여 그 사탕수수에서 원액을 추출하는 단계로서, 이러한 압착 및 착즙은 소정크기로 절단된 사탕수수를 통상의 압착 또는 착즙기에 투입하므로 사탕수수의 원액을 얻게 된다.First, the pressing and juice step is a step of extracting the stock solution from the sugar cane by squeezing the sugar cane as a raw material, the pressing and juice is the raw liquid of the sugar cane because the sugar cane cut into a predetermined size in a normal pressing or juicer You get
여과단계는 추출된 원액에 포함된 이물질과 불순물을 제거하는 단계로, 이러한 이물질과 불순물의 제거는 필터 등을 통해 이루어지며, 원액에 포함된 사탕수수의 잔류물이나 이물질 등을 제거하게 된다.The filtration step is to remove foreign substances and impurities contained in the extracted stock solution. The removal of these foreign matters and impurities is performed through a filter and the like, and removes residues or foreign substances of sugar cane contained in the stock solution.
냉각단계는 여과된 원액을 냉각시키고 결정당을 첨가하는 단계로서, 저온 냉각장치가 설비된 저수조를 통과시키므로 대략 5℃ ~ 10℃로 냉각시킨 후 대략 5 ~ 10 중량%로 결정당을 첨가하여 포화도를 높여 당밀을 얻게 된다. 이때 결정당은 5℃~10℃로 냉각된 원액의 특성상 적게 투입하면서도 포화도는 높일 수 있다. 그리고 원액에 포함된 비타민과 유기성분은 일반적으로 그 특성상 온도(또는 열)에 민감하나, 냉각단계에 의해 냉각되므로 이후의 단계에서 파괴되지 않고 그대로 잔존하게 된다.The cooling step is to cool the filtered stock solution and add crystallized sugar. Since it passes through a reservoir equipped with a low-temperature cooling device, it is cooled to about 5 ° C to 10 ° C and then added to about 5-10% by weight of crystallized sugar to saturation degree. Increase the molasses. At this time, the crystalline sugar can increase the degree of saturation while reducing the input of the raw liquid cooled to 5 ℃ ~ 10 ℃. In addition, the vitamins and organic components included in the stock solution are generally sensitive to temperature (or heat) due to their characteristics, but are cooled by the cooling step and thus remain unbroken in subsequent steps.
저속원심분리단계는 당성분을 석출하기 위한 단계로서, 냉각단계를 통해 얻어진 당밀을 5~10℃ 정도의 저온에서 600~1000rpm 정도의 회전속도로 회전시키므로 용해도에 의한 당 결정화 및 이에 따른 고형분을 보다 신속하고 효율적으로 얻을 수 있게 된다.The low-speed centrifugation step is a step for depositing sugar components, and by rotating the molasses obtained through the cooling step at a rotational speed of 600 ~ 1000rpm at a low temperature of 5 ~ 10 ℃ about more than the crystallization of sugar by the solubility and the solid content You can get it quickly and efficiently.
여기서 저속원심분리단계에 사용되는 원심분리기는 연속식을 사용하므로 고형분은 아래쪽으로 배출되고, 액체부분은 인입 반대편으로 자동 배출되도록 하는 것이 바람직하다.Here, the centrifuge used in the low-speed centrifugation step uses a continuous type so that the solids are discharged downward and the liquid portion is automatically discharged to the opposite side of the inlet.
저온건조단계는 저속원심분리단계를 통해 얻어진 고형분을 건조시켜 당을 결정화하는 단계로서, 이러한 저온건조단계는 진공감압농축법을 10-3mbar가 되도록 실시하여 40℃ 이하의 상온에서 건조가 이루어지도록 하므로 수분의 제거와 함께 건조과정에서 당 결정에 포함된 비타민 등의 파괴를 방지하게 된다.The low temperature drying step is a step of crystallizing the sugar by drying the solid content obtained through the low-speed centrifugation step, this low temperature drying step is carried out to a vacuum reduced concentration method to 10-3 mbar to dry at room temperature below 40 ℃ In addition to the removal of water, the drying process prevents the destruction of vitamins and the like contained in the sugar crystals.
포장단계는 결정 형태의 설탕을 후공정을 통해 제품으로 출하하는 단계이다.The packing step is the step in which the sugar in crystalline form is shipped to the product through a post process.
이와 같이 본 발명의 유기농 설탕 제조방법은 기존의 방법과는 달리 여과단 계에서 석회를 첨가하지 않으므로 압착 및 착즙된 원액을 중화시키지 않는다. 따라서 착즙된 원액에 포함된 천연 비타민이나 무기질 등이 아래의 <표1>에서 나타낸 바와 같이 거의 그대로 잔류하게 되는 장점이 있다.As described above, the organic sugar manufacturing method of the present invention does not neutralize the squeezed and juiced juice because it does not add lime in the filtration stage unlike the conventional method. Therefore, there is an advantage that the natural vitamins and minerals, etc. contained in the juice solution is left almost as it is shown in Table 1 below.
또한 본 발명의 유기농 설탕 제조방법은 기존의 방법과는 달리 활성탄, 이온교환수지, 규조토를 사용한 정제과정을 거치지 않으므로 당밀에 포함된 천연 비타민과 무기질 등의 여러 유용한 성분을 그대로 보존할 수 있고, 더욱이 여과과정과 정제과정을 거치지 않으므로 설탕의 생산과정을 크게 단축시키게 된다. In addition, unlike the conventional method, the organic sugar manufacturing method of the present invention does not go through the purification process using activated carbon, ion exchange resin, diatomaceous earth, and can preserve various useful components such as natural vitamins and minerals contained in molasses, and moreover. It does not go through filtration and purification, which greatly shortens the production of sugar.
도 3은 본 발명에 따른 사탕수수 원당의 비타민 성분과 결정화된 이후의 비타민 성분을 나타낸 그래프로서, 도시한 바와 같이 가공전 사탕수수 원당에 포함된 대부분의 비타민 B군은 결정화된 설탕에 그대로 잔류하게 됨을 알 수 있다. Figure 3 is a graph showing the vitamin component of the sugarcane sugar and crystallized after the crystallization according to the present invention, as shown in most vitamin B group contained in the sugarcane sugar before processing to remain in the crystallized sugar as it is It can be seen that.
따라서 본 발명에 의해 생산된 설탕은 기존의 설탕과는 달리 천연 비타민과 무기질이 파괴되지 않고 잔류하므로 설탕의 대사시 체내의 비타민을 소비하지 않으며, 이로 인하여 영양학적으로 진일보한 기능을 갖게 되고, 설탕에 대한 부정적인 인식을 제거함과 아울러 건강에 유익한 설탕을 제공할 수 있게 된다.Therefore, the sugar produced by the present invention, unlike the existing sugar, natural vitamins and minerals are not destroyed, so do not consume vitamins in the body during the metabolism of sugar, thereby having a nutritionally advanced function, sugar It can eliminate negative perceptions and provide sugar that is beneficial to your health.
더욱이 본 발명은 냉각단계를 통해 열에 민감한 비타민이 가공공정에서 파괴되는 것을 최소화하고, 저온으로 냉각된 원액으로 인하여 적은 양의 결정당을 첨가하면서도 포화도는 높일 수 있으며, 저온에서 저속으로 원심분리를 수행하므로 고형분을 신속하게 석출할 수 있게 되는 등 결정당의 투입량은 크게 줄이면서 설탕의 생산성과 효율성을 높일 수 있게 된다.Furthermore, the present invention minimizes the destruction of heat-sensitive vitamins in the processing process through the cooling step, and can increase the saturation while adding a small amount of crystallized sugar due to the low temperature cooled stock solution, and centrifugation is performed at low temperature at low speed. Therefore, the solid sugar can be precipitated quickly, and the input of crystallized sugar can be greatly reduced while increasing the productivity and efficiency of the sugar.
한편, 이와 같은 본 발명의 실시 예는 바람직한 일예를 설명한 것에 불과한 것으로, 본 발명의 적용범위는 이와 같은 것에 한정되는 것은 아니며, 동일사상의 범주 내에서 적절하게 변경 가능한 것이다.On the other hand, this embodiment of the present invention is only to describe a preferred example, the scope of the present invention is not limited to such, and can be changed as appropriate within the scope of the same idea.
이상에서 설명한 바와 같이 본 발명은 여과단계에서 석회를 첨가하지 않고, 또한 활성탄, 이온교환수지, 규조토를 사용한 정제과정을 거치지 않으므로 사탕수수에 포함된 천연 비타민과 무기질 등의 여러 유용한 성분을 그대로 보존할 수 있으며, 냉각단계와 저온 건조를 통해 비타민의 파괴를 방지하였다.As described above, the present invention does not add lime in the filtration step, and also does not go through the purification process using activated carbon, ion exchange resin, and diatomaceous earth, so that various useful components such as natural vitamins and minerals contained in sugarcane can be preserved as they are. The cooling step and low temperature drying prevent the destruction of vitamins.
따라서 본 발명은 영양학적으로 진일보하면서 인체에 유해하지 않은 설탕을 생산할 수 있으므로 설탕에 대한 부정적인 인식을 제거함과 아울러 건강에 유익한 설탕을 제공하고, 설탕에 대한 품질과 상품성을 높이는 매우 유용한 효과가 있다.Therefore, the present invention can produce sugar that is not only harmful to the human body while being nutritionally advanced, thus eliminating negative recognition of sugar and providing a sugar that is beneficial to health, and has a very useful effect of improving the quality and commerciality of sugar.
더욱이 본 발명은 냉각단계와 저온 및 저속원심분리를 통해 당밀을 결정화하므로 결정당의 첨가량과 결정화시간을 줄이면서 설탕의 생산성은 향상시킬 수 있는 매우 유용한 효과도 있다.Moreover, the present invention also crystallizes molasses through the cooling step and low temperature and low speed centrifugal separation, so that the productivity of sugar can be improved while reducing the amount of crystallized sugar and the crystallization time.
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| KR101116926B1 (en) * | 2009-11-16 | 2012-03-13 | 씨제이제일제당 (주) | Method for white sucrose, brown sucrose and black sucrose production using direct recovery process |
| KR101150929B1 (en) * | 2010-03-16 | 2012-05-29 | 김영선 | The manufacturing method of sugar using sugar beet and the sugar |
| KR101200149B1 (en) * | 2010-05-26 | 2012-11-12 | 씨제이제일제당 (주) | Apparatus for manufacturing brown sugar and method for manufacturing brown sugar |
| KR101888301B1 (en) * | 2017-04-03 | 2018-09-11 | 이상복 | Preparation method of Non-refined Mascovado by low-temperature fermentation |
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| US4036694A (en) | 1974-09-28 | 1977-07-19 | Hokkaido Sugar Co., Ltd. | Process for beet sugar production |
| JPH07303500A (en) * | 1994-05-12 | 1995-11-21 | Japan Small Corp | Method for continuous crystallization for sugar manufacturing |
| KR960007616B1 (en) * | 1987-01-29 | 1996-06-07 | 포겔부쉬 게젤샤프트 엠. 베. 하. | Process for preparing sugar syrups by a direct saccharification of starch containing materials from fresh of dried cassava roots |
| US20040231663A1 (en) | 2001-08-24 | 2004-11-25 | Carter Melvin Paul | Process for the preparation of white and brown sugar from sugar beets |
| JP2006020521A (en) | 2004-07-06 | 2006-01-26 | Tsukishima Kikai Co Ltd | Method for producing molasses-containing sugar and apparatus for producing the same |
| KR20060026616A (en) * | 2004-09-21 | 2006-03-24 | 박상영 | Alkalic mineral sugar of rich minerals and production method thereof |
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|---|---|---|---|---|
| US4036694A (en) | 1974-09-28 | 1977-07-19 | Hokkaido Sugar Co., Ltd. | Process for beet sugar production |
| KR960007616B1 (en) * | 1987-01-29 | 1996-06-07 | 포겔부쉬 게젤샤프트 엠. 베. 하. | Process for preparing sugar syrups by a direct saccharification of starch containing materials from fresh of dried cassava roots |
| JPH07303500A (en) * | 1994-05-12 | 1995-11-21 | Japan Small Corp | Method for continuous crystallization for sugar manufacturing |
| US20040231663A1 (en) | 2001-08-24 | 2004-11-25 | Carter Melvin Paul | Process for the preparation of white and brown sugar from sugar beets |
| JP2006020521A (en) | 2004-07-06 | 2006-01-26 | Tsukishima Kikai Co Ltd | Method for producing molasses-containing sugar and apparatus for producing the same |
| KR20060026616A (en) * | 2004-09-21 | 2006-03-24 | 박상영 | Alkalic mineral sugar of rich minerals and production method thereof |
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