JP2013005742A - Unrefined-brown-sugar-processed crystal sugar - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide efficiently producible crystal sugar having unrefined brown sugar flavor, ensuring the pigment component and flavor component of unrefined brown sugar to be efficiently kept in the crystal form of crystal sugar with a large granular size.SOLUTION: The unrefined-brown-sugar-processed crystal sugar is provided, being produced by the following process: a seed crystal is immersed in an unrefined-brown-sugar-dissolved liquid to effect crystal growth for a predetermined period of time under adjustment to 45-55°C, in which in an intermediate period of the predetermined period of time, there is provided a crystal growth period adjusted to a temperature 1-5°C higher than that before or after the intermediate period, and during the crystal growth period, a sucrose crystal with cracks is formed to include or deposit the coloring component, mineral component, or flavor component of unrefined brown sugar component in or on the sucrose crystal.

Description

  The present invention relates to brown sugar processed ice sugar and a method for producing the same.

  In general, sugars are roughly classified into honey and sugar containing sugar, and the former is crystallized, and after crystallization, components that are difficult to crystallize, such as glucose and fructose, are centrifuged as molasses. Whereas the purity of the latter increases the crystallinity, the latter is the one in which the honey-containing sugar is crystallized from sucrose and then cooled, including the non-crystalline component molasses, and solidified as a unit. is there.

  A typical example of the latter is brown sugar, which is also called brown sugar, and its components include glucose, fructose, fructooligosaccharide, etc. in addition to sucrose, minerals such as calcium, potassium, magnesium, and vitamin B group Vitamins such as niacin and the like are also included, and have a deeper flavor than honey sugar, and are a multi-component and healthier food or seasoning than purified sugar.

  A small granular product obtained by growing a sucrose crystal to about 0.2 to 3 mm is called coarse grain, and is known to be flavored with a brown sugar component.

In addition, icose sugar, also called icing sugar, is obtained by growing sucrose crystals larger than the coarse grain and usually having a particle size of 4 mm or more, and the following two crystallization methods are known.
One stationary crystallization method is to put a supersaturated sucrose solution (feed solution) in a shallow and flat evaporating dish or a pallet-shaped crystal dish so that the seed crystals of sucrose (seeds) are soaked. The crystal is grown while maintaining and adjusting the evaporation rate, and rock ice sugar grown in a state where relatively flat crystals are stacked is obtained.

  In another fluidized crystal method, the crystal plane grows uniformly in all directions by growing while rotating using a rotary crystal machine, so that the crystal grains are balanced in three dimensions. Crystal ice sugar in the shape is obtained.

  By the way, as a brown sugar-flavored food containing sucrose, what is called processed brown sugar is known, but this is simply a mixture of brown sugar with sucrose, molasses, etc. Sucrose crystals are not integrated by crystallization.

In addition, as a sucrose crystal having a brown sugar flavor, a brown sugar-flavored texture is known.
This has a rough surface coated with a film containing brown molasses, is colored like brown sugar, and has a brown sugar flavor. In this coarse grain, reducing sugar is attached to the sucrose crystal to weaken the polarity, and the surface is coated with a film containing a predetermined amount of brown molasses to efficiently hold the brown sugar component on the surface of the crystal. In this way, coloring and flavor are improved (Patent Document 1).

JP 2011-45242 A

  However, when the above brown sugar-flavored coarse grain (granularity) is grown, for example, to an ice sugar having a maximum diameter of 4 mm or more, the brown sugar component is adhered to the surface of the crystal, but the brown sugar component is not present inside. If the surface dissolves because it has not invaded, then it becomes a sucrose crystal with poor brown sugar flavor, and there is a problem that the whole brown sugar cannot fully enjoy the brown sugar flavor.

  In addition, the method of attaching brown sugar components to the surface of the crystal body has been improved, and a sucrose crystal body is formed in a multilayer structure until it grows to a large grain size so that the brown sugar flavor is also retained inside the ice sugar. However, although it is possible to apply a number of layers of reducing sugar and brown molasses film on the surface of each layer, it is not a practical method for producing brown sugar processed ice sugar in terms of production efficiency because it requires complicated work. There is a problem.

  Therefore, an object of the present invention is to solve the above-described problems, to efficiently retain the brown sugar pigment component and flavor component even inside the large-diameter crystal of ice sugar, and is also efficient and practical. It is to make the sugar sugar flavored sugar sugar that can be produced.

  In addition, as an object of the present invention related to the production method, while maintaining the brown sugar flavor in the formed crystal, the crystal can be grown to relatively large ice sugar (rock sugar) to make ice sugar efficient and practical. It is to make it higher.

  In order to solve the above problems, in the present invention, a sucrose crystal is grown from a brown sugar solution containing a reducing sugar to ice sugar (particle size of 4 mm or more), and the ice sugar is attached to the reducing sugar. Brown sugar processed ice sugar is obtained by storing or adhering colored components, mineral components or flavor components derived from brown sugar inside or on the surface of the crystal.

  As described above, the brown sugar processed icose of the present invention has a coloring component such as a pigment, a mineral component or a flavor component contained in brown sugar when a sucrose crystal is grown from a brown sugar solution containing reducing sugar. It is stored or attached to the inside or surface of the sucrose crystal together with the reducing sugar.

  The mechanism of such storage is that the polarity of sucrose crystals is weakened by the reducing sugar in the brown sugar solution, and the negatively charged colored, mineral or flavor components are likely to approach the sucrose crystals. This is because the probability of storing or adhering to sucrose crystals is increased.

The term “storage” as used in the present invention means that it is taken in the same way as a general meaning, and means that it is physically held together without chemically changing properties.
For example, it is possible to efficiently incorporate brown sugar-derived pigments, minerals, or flavors into the gaps between crystal planes where crystal pieces overlap, or the wrinkles, irregularities, and cracks formed on the crystal planes. Can be retained, i.e., stored or deposited.

  The crystals formed in this way have a sufficient brown sugar flavor, and even if the crystals are grown to a relatively large particle size of icose sugar, it has a unique characteristic such as the preferred flavor of brown sugar. It will retain the ingredients.

  In order to efficiently produce such brown sugar processed ice sugar, the seed crystal is immersed in a brown sugar solution and grown to a temperature of 45-55 ° C. in a supersaturated state. It is preferable to provide a high temperature crystallization period adjusted to 1-5 ° C. higher than the previous initial period or the latter period after the middle period, and promote crystal growth during this high temperature crystallization period.

  During this growth period, the formation of sucrose crystals is also promoted to produce brown sugar processed sucrose in which the colored component, mineral component or flavor component of the brown sugar component is stored or adhered to the inside or surface of the sucrose crystal.

  When adjusting to a temperature range of 45 to 55 ° C and providing a growth period adjusted to 1 to 5 ° C higher than before or after in the middle of this predetermined period, irregularities such as cracks and wrinkles during this growth period The sucrose crystal | crystallization which has can be formed efficiently.

  Therefore, as a more preferable temperature adjustment, for example, the temperature is adjusted to 1 to 5 ° C. higher than the initial period or the latter period after the middle period, and the temperature is set to 48 to 50 ° C. in the initial period of 2 to 4 days from the beginning of the growth period. Let it stand, then leave it at 49-53 ° C. for 3 to 5 days, then leave it at 48-50 ° C. for the latter 6-10 days.

  By allowing to stand at a temperature of 48 to 50 ° C. for 2 to 4 days from the beginning of the preparation, preferably for 3 days from the preparation day, crystal nuclei can be formed and a dense crystal can be grown slowly. .

  In the subsequent medium period of 3 to 5 days, preferably 4 days after the preparation date, it is left at 49 to 53 ° C., preferably 50 to 53 ° C., more preferably 51 to 53 ° C. Accelerate crystal growth by increasing the speed of crystal growth as much as possible.

  Further, in the latter period from the 6th to 10th day, preferably from the 8th day to the day of squeezing, the crystal is allowed to stand at 48 to 50 ° C., so that the crystal growth rate is suppressed and the crystal is grown carefully and densely.

  When performing such growth, if the seed crystal is a sucrose crystal to which reducing sugar is attached, the colored component, mineral component, or flavor component of the brown sugar component can be more efficiently used from the beginning of the growth of the sucrose crystal. Can be stored or attached.

  In the above-described method for producing brown sugar processed ice sugar, the Brix (Bx) concentration of the brown sugar solution that is preferable for promoting growth in the above-mentioned predetermined temperature range is preferably Bx 60 to 75. Even a low concentration less than the predetermined concentration range or a high concentration exceeding the predetermined concentration range is not preferable because the efficiency of efficiently forming sucrose crystals having irregularities such as cracks and wrinkles during the crystal growth period is low.

  In the present invention, the brown sugar processed ice sugar in which the colored component, mineral component or flavor component derived from brown sugar is stored or attached to the inside or surface of the sucrose crystal to which reducing sugar is attached is used. There is an advantage in that the brown sugar coloring component and flavor component can be efficiently retained inside the crystal body, and the brown sugar flavored ice sugar can be produced efficiently.

  In addition, since the seed crystal is immersed in brown sugar solution and adjusted to a predetermined temperature to produce brown sugar processed ice sugar that grows for a predetermined period of time, relatively large ice cream is maintained while maintaining the brown sugar flavor in the formed crystal. There is an advantage that brown sugar-flavored sugar can be efficiently produced by growing the crystal to sugar (frozen sugar).

  The brown sugar processed icose of the present invention comprises sucrose obtained by growing sucrose crystals to a particle size of 4 mm or more from a sucrose solution containing reducing saccharides. A colored component, mineral component or flavor component derived from brown sugar is stored or adhered on the surface.

  The brown sugar solution is an aqueous solution in which normal brown sugar is dissolved in warm water or the like. For example, a solution in which brown sugar is dissolved in warm water heated to 70 to 90 ° C. with stirring so as to be about Bx65 to 70 can be adopted. .

  Brown sugar is usually produced as follows. That is, the raw sugarcane is cut and squeezed to obtain juice, and lime is added to prevent the acid and enzyme contained in the juice (pH 4-5) from decomposing sugar. The temperature is adjusted to 6.8-7.0, and the enzyme is heated to stop the function of the enzyme and solidify the proteins.

  Thereafter, impurities such as mat and scum are precipitated and filtered, and this is removed as a cake to make the squeezed liquid a clean liquid. Furthermore, the water | moisture content of a cleaning liquid is evaporated, a sugar liquid is concentrated and it is made a syrup (Bx60-70). Subsequently, the syrup sugar solution is further concentrated to crystallize the sugar to obtain brown sugar (solid honey sugar).

  The reducing sugar used in the present invention is a sugar that forms an aldehyde group and a ketone group in a basic solution. For example, it is an invert sugar obtained by hydrolysis of sucrose, such as white sugar, medium white sugar, brown sugar, or isomerized sugar. Among them, examples of the isomerized sugar include monosaccharides such as glucose and fructose or a mixture thereof. Usually, brown sugar and its solution (aqueous solution) contain about 1 to 2% by mass of such a reducing sugar.

  Moreover, as coloring components derived from brown sugar, chlorophyll, carotene, xanthophylls, humic acid, and flavonoids are of low molecular weight derived from raw materials, and melanoidin, melanin, caramel, hexose alkaline decomposition products derived from the manufacturing process And high molecular weight materials.

Examples of the mineral component include calcium, potassium, magnesium and the like including components added during the production process.
Moreover, pyrazines and phenols are mentioned as a flavor component and a fragrance | flavor component.

  The brown sugar solution containing reducing sugar used in the present invention can be obtained as a warm aqueous solution by dissolving brown sugar with heating or adding water appropriately while heating. The concentration of the brown sugar solution is preferably adjusted to a Brix (Bx) concentration of 60 to 75 in order to efficiently form sucrose crystals having irregularities such as cracks and wrinkles on the surface.

  The seed crystal used in the present invention may be a coarse sugar which is a sucrose crystal having a particle size of 3 mm or less, or a coarse sugar larger than that. The particle size of which is adjusted to a particle size that passes through a standard sieve of 5 to 7 mesh (Me) can also be used.

  In particular, the use of sucrose crystals attached with reducing sugars, such as brown sugar processed icose, as seed crystals efficiently stores the colored, mineral or flavor components of brown sugar components from the early stages of sucrose crystal growth. Or it is preferable for adhesion.

  The crystal growth period and temperature are crystallized by adjusting the temperature to 45 to 55 ° C. in a supersaturated state, and at a high temperature adjusted to 1 to 5 ° C. higher in the middle period of this crystal growth period than in the initial period before or after the middle period. Establish a growth period.

  Specifically, it is allowed to stand at a temperature of 48 to 50 ° C. in the initial period of 2 to 4 days from the beginning of growth, and then in the middle period of 3 to 5 days in the range of 49 to 53 ° C. It is preferable that the temperature is further adjusted to 1 to 5 ° C. and allowed to stand, and then the rest of 6 to 10 days is allowed to stand at 48 to 50 ° C.

As a result, a sucrose crystal growth layer containing reducing sugar is provided around the coarse sugar that is the crystal nucleus, and brown sugar processed ice is obtained by storing or adhering the colored component, mineral component, or flavor component of brown sugar to this crystal growth layer. Sugar is obtained.
The total number of days in the growth period is preferably 12 to 18 days, but is not particularly limited to this number of days.

[Examples 1 and 2]
Using brown sugar from Okinawa (Hatorema) as a raw material, it was immersed in warm water, heated to 80 ° C., stirred, and dissolved to a concentration of about Bx68. Subsequently, it filtered with a 60Me screen, and adjusted to the thing A and B which has the characteristic of Table 1 so that it may become the range of Bx65-70. Next, 2.3 liters of each of the obtained brown sugar solution A and B was put in each crystal dish (370 × 307 × 45 mm), and further, as a seed crystal, a medium-sized coarse grain and a brown sugar processed sucrose sieve (5-5 7Me) was placed in a muro using 10-30 g / dish to produce the sucrose brown sugars of Examples 1 and 2, respectively.
In addition, Muro is a room that keeps the sealed space using a far-infrared heater with a temperature controller at 45 to 55 ° C, and is adjusted to a temperature 1 to 5 ° C higher than the initial period or the latter period after the middle period. The temperature was adjusted over time.

  Then, the growth crystal as described above is performed 6 times for each example, and the littering date is 1st, 12th, 2nd, 14th, 3rd, 18th, 4th, 18th, 5th. The 16th day and the 6th day were the 14th day.

After mashing, centrifugation was performed according to a conventional method to complete honey and washing, and a brown sugar processed ice sugar product was obtained by air drying and sieving.
Table 3 below shows the yield of the processed brown sugar processed sugar (product).

  The brown sugar processed sucrose obtained as described above retains the brown sugar flavor sufficiently, and even if the crystal is grown to a relatively large particle size of saccharose, the sucrose is used to the inside of the crystal. The dye component and the preferred flavor component were sufficiently retained, the yield was good, and the product could be produced efficiently and practically.

Claims (5)

  Containing sucrose crystals grown from a brown sugar solution containing reducing sugar, this sucrose contains sucrose crystals adhering to the reducing sugar to the inside or the surface of the sucrose crystals, coloring components derived from brown sugar, mineral components or flavor components Brown sugar processed ice sugar that is stored or attached.   Immerse the seed crystal in brown sugar solution and adjust the temperature to 45-55 ° C in a supersaturated state, and crystallize it. In the middle of this crystallization period, adjust it to 1-5 ° C higher than the initial period before or after the middle period. The method for producing brown sugar processed ice sugar according to claim 1, wherein a high temperature crystallization period is provided and crystal growth is promoted during the high temperature crystallization period.   From the beginning of the growth period, it is allowed to stand at a temperature of 48 to 50 ° C. at the beginning of 2 to 4 days, then it is left at 49 to 53 ° C. for the middle period of 3 to 5 days, and then the latter period of 6 to 10 days. The method for producing brown sugar processed sucrose according to claim 2, which is allowed to stand at 48 to 50 ° C.   The method for producing brown sugar processed ice sugar according to claim 2 or 3, wherein the seed crystal is a sucrose crystal to which reducing sugar is attached.   The method for producing brown sugar processed ice sugar according to any one of claims 2 to 4, wherein the initial brown sugar solution in which the seed crystal is immersed has a Brix (Bx) concentration of Bx 60 to 75.