EP3783115A1 - Production de jus de betterave à sucre et traitement - Google Patents

Production de jus de betterave à sucre et traitement Download PDF

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Publication number
EP3783115A1
EP3783115A1 EP20192029.5A EP20192029A EP3783115A1 EP 3783115 A1 EP3783115 A1 EP 3783115A1 EP 20192029 A EP20192029 A EP 20192029A EP 3783115 A1 EP3783115 A1 EP 3783115A1
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EP
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Prior art keywords
sugar beet
sugar
juice
free
less
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EP20192029.5A
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German (de)
English (en)
Inventor
Edwin Gerhard Poiesz
Adrianus Cornelis Petrus Hermanus Daniëls
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Koninklijke Cooperatie Cosun UA
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Koninklijke Cooperatie Cosun UA
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Publication of EP3783115A1 publication Critical patent/EP3783115A1/fr
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    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
    • C13B10/00—Production of sugar juices
    • C13B10/08—Extraction of sugar from sugar beet with water
    • C13B10/083—Treatment of sugar beet before extraction

Definitions

  • the present invention relates to an improved method for the preparation of filtered sugar beet juice, clarified sugar beet juice, sugar beet syrup, crystalline sugar and sugar beet molasses from raw sugar beet material and to the filtered sugar beet juice, clarified sugar beet juice, sugar beet syrup, crystalline sugar and sugar beet molasses obtainable by such improved method.
  • the present invention further relates to the use of the sugar beet syrup or sugar beet molasses as a food product for human consumption or as a sweetener in food products for human consumption.
  • the production of crystallized sugar and related products (such as syrups) from sugar beets conventionally comprises performing a pre-treatment step, consisting of thermal cell disintegration, on washed and sliced fresh sugar beets.
  • Sucrose is extracted from the thermally treated sugar beets by a warm aqueous diffusion process, by pressing, or by combinations of these techniques to obtain so-called 'raw juice'.
  • Such techniques require prolonged exposure of the material to elevated temperatures (above 70 °C).
  • the thermal treatment results in the denaturation of the cell wall structure, which in turn leads to a high content of colloidal impurities in the raw juice and the induction of chemical and enzymatic reactions, eventually leading to the presence of undesirable products and coloration of the raw juice.
  • the raw juice thus needs to be subjected to one or more purification steps to yield a purified juice, so-called 'thin juice'.
  • High-temperature (120°C or more) evaporation of the thin juice results in so-called 'thick juice'.
  • Crystallization of sucrose from thick juice finally yields sucrose crystals and molasses.
  • Impurities resulting from the thermal treatment include proteins, pectins, pyrazines, coagulated proteins and/or non-proteins (colloids), colorants such as melanins, melanoidins, caramels and HADP, which deteriorate the juice purity and complicate subsequent process steps.
  • purification of some of these impurities (mostly large molecular weight impurities) in large-scale manufacturing is generally done by one or more liming steps and carbonation. In a liming step the raw juice is alkalinized by the addition of milk of lime.
  • pyrazines are formed in alkaline conditions in the presence of glucose and amino acids, which have great chemical reactivity with respect to carbonyl compounds, presumably through Maillard type reactions.
  • the compound 2,5-dimethyl pyrazine has been identified as one of the major contributors to the characteristic off-odour of beet sugar.
  • Purification of raw juice can easily result in highly refined products in the sense that nutrients that are considered impurities in the production of crystallized sugar and sugar beet syrup but are nevertheless valuable to consumers, such as proteins, are removed. Consumers increasingly associate highly refined food products with less healthy diets.
  • WO99/64634A1 concerns pulsed electric field treatment of sugar beet cossettes followed by low-temperature extraction and pressing.
  • US2013/0202751A1 concerns a method for the treatment of vegetable tissues with pulsed electric field in order to extract therefrom a vegetable substance such as a juice. It is described that in case of beet juice, it is generally necessary to employ a subsequent phase of lime and carbon dioxide purification.
  • a method for the preparation of sugar beet syrup from whole sugar beet comprising the distinct steps of:
  • the methods do not comprise membrane filtration using a membrane with a pore size of 0.1 ⁇ m or smaller, and do not comprise membrane filtration using a membrane having a cut off of 102 kDa or smaller.
  • the methods do not comprise ultrafiltration, nanofiltration and reverse osmosis.
  • the methods do not comprise ultrafiltration.
  • the methods provided herein have the advantage that the use of a step wherein juice is released from the sugar beet material at reduced temperature provides significant energy efficiency while they do not require the use of additional chemicals, such as lime, making the methods according to the invention green alternatives to conventional processes.
  • additional chemicals such as lime
  • the inventors have unexpectedly found that costly membrane purification steps using membranes with a pore size of 0.1 ⁇ m or smaller or membranes having a cut off of 102 kDa or smaller, such as ultrafiltration, nanofiltration and reverse osmosis, can be dispensed with, whereas nutritionally enriched products with still good organoleptic properties can be obtained.
  • the invention concerns the sugar beet syrup obtainable by this method.
  • the method further comprises subjecting the sugar beet syrup of step e) to a further concentration step f) resulting in crystallized sugar and sugar beet molasses.
  • the invention concerns the crystallized sugar and sugar beet molasses obtainable by this method.
  • the inventors surprisingly found that, as compared to conventional processes for the preparation of thin juice, thick juice, crystalline sugar and molasses from sugar beet using high temperature extraction and liming at alkaline conditions, the methods of the invention result in filtered sugar beet juice, clarified sugar beet juice, sugar beet syrup, crystalline sugar and sugar beet molasses having advantageous compositions in terms of low concentrations of certain unwanted ingredients and increased concentrations of certain valuable ingredients.
  • refraining from alkalization, such as liming, during purification results in a filtered sugar beet juice, clarified sugar beet juice and sugar beet syrup having a decreased concentration of pyrrolidone carbonic acid and an increased concentration of oxalate and phosphate, based on total dissolved dry solids weight as compared to a conventional process for producing thin juice and thick juice from sugar beet raw juice.
  • sugar beet syrup is provided, characterized by between 500 and 7000 mg/kg, preferably between 800 and 5000 mg/kg, more preferably between 1000 and 3500 mg/kg of phosphate, and one or more of the following properties, wherein the concentrations are based on total dissolved dry solids weight:
  • the sugar beet syrup is characterized by between 500 and 7000 mg/kg, preferably between 800 and 5000 mg/kg, more preferably between 1000 and 3500 mg/kg of phosphate, and:
  • sugar beet molasses is provided, characterized by between 100 and 50000 mg/kg, preferably between 1000 and 40000 mg/kg, more preferably between 5000 and 30000 mg/kg, still more preferably between 10000 and 25000 mg/kg of phosphate, and one or more of the following properties, wherein the concentrations are based on total dissolved dry solids weight:
  • the sugar beet molasses is characterized by between 100 and 50000 mg/kg, preferably between 1000 and 40000 mg/kg, more preferably between 5000 and 30000 mg/kg, still more preferably between 10000 and 25000 mg/kg of phosphate, and:
  • crystallized sugar characterized by the following properties, wherein the concentrations are based on total dry solids weight, is provided:
  • a seventh aspect of the invention concerns the use of the sugar beet syrup or sugar beet molasses as defined herein or the sugar beet syrup or sugar beet molasses obtainable by the processes as defined herein as a food product for human consumption or as a sweetener in food products for human consumption, such as in liquorice, cereal bars and bakery products.
  • a first aspect of the invention concerns a method for the preparation of filtered sugar beet juice or clarified sugar beet juice from whole sugar beet, said method comprising the distinct steps of:
  • the method does not comprise membrane filtration using a membrane with a pore size of 0.1 ⁇ m or smaller, and does not comprise membrane filtration using a membrane having a cut off of 102 kDa or smaller.
  • the method does not comprise ultrafiltration, nanofiltration and reverse osmosis.
  • the method does not comprise ultrafiltration.
  • the method to produce filtered sugar beet juice or clarified sugar beet juice as defined herein is a continuous process.
  • the whole sugar beets provided in step a) are washed sugar beets from which adhering dirt and soil is removed.
  • whole sugar beet may refer to sugar beet inclusive of stem and leaves or sugar beet devoid of stem and/or leaves.
  • Slicing the whole sugar beet may be performed by any suitable means known to the person skilled in the art, such as a drum slicer, a disc slicer, chopper or cutter.
  • slicing the sugar beet results in an average product thickness of 0.5 - 10 mm, preferably 1 - 5 mm.
  • Shredding the whole sugar beet may be performed by any suitable means known to the person skilled in the art, such as crushing, grinding, lump breaking, chipping and grating. In embodiments, shredding the whole sugar beet results in shreds with an average size of 1 - 40 mm, preferably 2 - 8 mm.
  • Milling the whole sugar beet may be performed by any suitable means known to the person skilled in the art, such as hammer milling, pin milling, rolll milling and crushing or pulverising using a disintegrator, preferably hammer milling.
  • milling the whole sugar beet results in particulate material with an average particle size of 1 - 5 mm, preferably 1 - 3 mm.
  • step b) a size reduction is followed by a treatment selected from the group consisting of pulsed electric field treatment, fermentation, acidification, freezing and thawing, and combinations thereof
  • further size reduction may be performed after said treatment selected from the group consisting of pulsed electric field treatment, fermentation, acidification, freezing and thawing, and combinations thereof.
  • the whole sugar beets may also be sliced into chunks prior to said pulsed electric field treatment.
  • the wording 'comprising the distinct steps of is to be construed in the non-limiting sense, meaning that the method can comprise further steps. It is however to be understood that the temperature of the sugar beet material in any steps before step (a) and in between steps (a) to (d) does not exceed 60°C, preferably does not exceed 50°C, more preferably does not exceed 40°C, even more preferably does not exceed 30°C. Likewise, it is to be understood that the sugar beet material in any steps before step (a) and in between steps (a) to (d) is not in contact with alkalization agent.
  • the word 'distinct in 'comprising the distinct steps of means that the process steps are different.
  • the coarse physical separation step cannot be identical to the fine physical purification step. If the coarse physical separation step comprises more than one process, none of them is identical to the fine physical purification step.
  • the method further comprises subjecting the filtered sugar beet juice of step c) or the clarified sugar beet juice of step d) to a concentration step resulting in sugar beet syrup.
  • a preferred embodiment of the first aspect concerns a method for the preparation of sugar beet syrup from whole sugar beet, said method comprising the distinct steps of:
  • the method to produce sugar beet syrup as defined herein is a continuous process.
  • step b) comprises or consist of a pulsed electric field treatment.
  • the parameters for the PEF treatment are not particularly limited and any PEF treatment resulting in sufficient cell permeation to enhance sucrose extraction may be used in step b).
  • Preferred PEF treatments utilize an electric field intensity of 10 - 5000 V/cm, preferably 100 - 2500 V/cm, preferably 800 - 2000 V/cm, most preferably 1400 - 1800 V/cm; a total time of pulses of 1 ⁇ s - 200 ms, preferably 0.1 ms - 100 ms, most preferably 5 - 10 ms, a pulse frequency of 0.1 - 10000 s -1 , preferably 1 - 5000 s -1 , preferably 10 - 1000 s -1 , most preferably 100 - 300 s -1 , a pulse time of 1 - 300 ⁇ s, preferably 2 - 200 ⁇ s, preferably 5 - 150 ⁇ s, most preferably 10 -
  • the PEF treatment comprises the use of an aqueous treatment medium, i.e. a liquid which is added to the (optionally shredded, sliced or milled) sugar beet to establish contact and/or enhance conductivity, wherein the conductivity of the aqueous treatment medium is 50 - 2000 ⁇ S/cm, preferably 100 - 1900 ⁇ S/cm, preferably 200 - 1800 ⁇ S/cm, preferably 300 - 1700 ⁇ S/cm.
  • an aqueous treatment medium i.e. a liquid which is added to the (optionally shredded, sliced or milled) sugar beet to establish contact and/or enhance conductivity
  • the conductivity of the aqueous treatment medium is 50 - 2000 ⁇ S/cm, preferably 100 - 1900 ⁇ S/cm, preferably 200 - 1800 ⁇ S/cm, preferably 300 - 1700 ⁇ S/cm.
  • the PEF treatment does not comprise the use of an aqueous treatment medium (so-called dry-PEF).
  • dry-PEF aqueous treatment medium
  • a small amount of water present on the sugar beet material as a result of a washing step is not considered an aqueous treatment medium.
  • step b) comprises or consist of acidification, e.g. acidification of the shredded, sliced or milled sugar beets by employing an acid selected from the group consisting of sulfuric acid, phosphoric acid, hydrochloric acid, nitric acid, citric acid, acetic acid, tartaric acid, malic acid, folic acid, fumaric acid, lactic acid, abietic acid, adipic acid, gluconic acid, formic acid, gallic acid, glucono delta-lactone, and combinations thereof, preferably an acid selected from the group consisting of sulfuric acid, hydrochloric acid, nitric acid, lactic acid and combinations thereof.
  • an acid selected from the group consisting of sulfuric acid, hydrochloric acid, nitric acid, lactic acid and combinations thereof.
  • step b) comprises contacting the shredded, sliced or milled sugar beets with an aqueous solution comprising an acid as described herein. In embodiments, step b) comprises contacting the shredded, sliced or milled sugar beets with an aqueous solution comprising an acid as described herein wherein the pH of the aqueous solution is lower than 6.5, preferably lower than 5, preferably lower than 4, most preferably lower than 3.5. In embodiments the pH of the aqueous solution is higher than 0.5, higher than 1, higher than 2, higher than 2.5.
  • step b) comprises contacting the shredded, sliced or milled sugar beets with an aqueous solution comprising an acid as described herein for more than 1 hour, preferably more than 2 hours, preferably more than 5 hours, preferably more than 8 hours.
  • the method as defined herein does not involve the addition of any chemicals at all, with the exception of the acid used in the acidification treatment of step b).
  • step b) comprises or consist of fermentation.
  • step b) comprises fermenting the shredded, sliced or milled sugar beets for at least 1 hour, preferably at least 3 hours, preferably at least 20 hours.
  • the fermentation is continued until the pH is in the range of 2 - 6, preferably 3 - 5.
  • fermentation comprises the addition of an inoculum, such as a fermentation inoculum made from naturally acidified sugar beet juice. Hence, acidification and fermentation can be combined.
  • step b) comprises acidification and fermentation as defined herein earlier.
  • the shredded, sliced or milled sugar beets may be acidified through the combined effect of acid addition and fermentation.
  • step b) comprises or consist of freezing and thawing.
  • step b) comprises freezing the shredded, sliced or milled sugar beets at a temperature of less than - 4°C, preferably less than - 10°C, preferably less than - 18°C, for at least 1 hour, preferably at least 1 day, preferably at least 1 week, prior to thawing.
  • the shredded, sliced or milled sugar beets are subjected in step b) to two or more, such as two, three or four freeze-thaw cycles.
  • step b) comprises or consists of milling, preferably hammer milling.
  • hammer milling the whole sugar beets are milled to a mush at for example 3000 rpm using a screen with openings between typically 2 and 8 mm, such as 3 mm circular shaped openings.
  • the coarse physical separation in step c) concerns the macroscopic separation of pulp or mush on the one hand and released juice on the other hand.
  • the coarse physical separation typically does not remove micro- or nanoparticles from the released juice.
  • the coarse physical separation at least comprises passing the sugar beet juice over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m and preferably comprises one or more pressing cycles with optional soaking prior to applying said solid filter medium.
  • the solid filter medium in step c) as defined herein preferably has mesh openings between 80 and 1000 ⁇ m, more preferably between 100 and 750 ⁇ m, even more preferably between 150 and 500 ⁇ m, still more preferably between 200 and 300 ⁇ m, such as 250 ⁇ m. This filtering step removes particles, including pebbles, that may be harmful to subsequent process steps.
  • step c) preferably comprises one or more pressing cycles with optional soaking prior to applying said solid filter medium.
  • Pressing may be performed using any process suitable to separate sugar beet juice from pulp or mush, such as by employing a screw press or basket press equipped with a screen with suitable mesh size, such as 100 ⁇ m - 10 mm, preferably 500 ⁇ m - 5 mm, more preferably 1 - 2 mm.
  • pressing may be combined with soaking (rehydrating or imbibing) in one or more cycles, such as in 2, 3, 4, 5, or 6 cycles.
  • step c) can comprise further coarse physical separation steps.
  • Preferred coarse physical separation steps that can be applied in step c) further comprise one or more selected from cocurrent or countercurrent extraction, static settling, dynamic settling, spiral plate centrifuging, disk stack centrifuging, decanting, screw pressing, plunger pressing, belt pressing, precoat filtration, flotation, shaker screening, hydraulic cyclone separation and hydraulic upflow classification.
  • step c) consists of passing the sugar beet juice over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m.
  • step c) consists of one or more pressing cycles with optional soaking followed by passing the sugar beet juice over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m.
  • step c) consists of passing the sugar beet juice over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m, and subsequently employing one or more selected from cocurrent or countercurrent extraction, static settling, dynamic settling, spiral plate centrifuging, disk stack centrifuging, decanting, screw pressing, plunger pressing, belt pressing, precoat filtration, flotation, shaker screening, hydraulic cyclone separation and hydraulic upflow classification, preferably disc stack centrifuging.
  • step c) consists of one or more pressing cycles with optional soaking followed by passing the sugar beet juice over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m, and subsequently employing one or more selected from cocurrent or countercurrent extraction, static settling, dynamic settling, spiral plate centrifuging, disk stack centrifuging, decanting, screw pressing, plunger pressing, belt pressing, precoat filtration, flotation, shaker screening, hydraulic cyclone separation and hydraulic upflow classification, preferably disc stack centrifuging.
  • step c) does not comprise passing the sugar beet juice over a solid filter medium with mesh openings equal to or smaller than 10 ⁇ m.
  • Concentration of the filtered sugar beet juice of step c) or the clarified sugar beet juice of step d) in step e) can conveniently be performed by evaporation in, for example, a thin film evaporator.
  • the inventors have found that without additional purification steps, such as liming, carbonation and softening, the sugar beet juice of step c) or the clarified sugar beet juice of step d) can be directly concentrated in a falling film evaporator without substantial deposition of impurities on the heat exchanging elements.
  • the juice temperature in step e) preferably does not exceed 130°C, more preferably does not exceed 112°C, even more preferably does not exceed 105°C.
  • the maximum temperatures in the distinct process steps may differ.
  • the temperature of the sugar beets, sugar beet material, treated sugar beet material, sugar beet juice and filtered sugar beet juice in steps a) to c) does not exceed 50°C, preferably does not exceed 40°C, more preferably does not exceed 35°C, even more preferably does not exceed 30°C.
  • step d) is mandatory and the temperature of the sugar beets, sugar beet material, treated sugar beet material, sugar beet juice and filtered sugar beet juice in steps a) to c) does not exceed 50°C, preferably does not exceed 40°C, even more preferably does not exceed 30°C and the temperature of the clarified sugar beet juice in step d) is between 50 and 70°C. This may require heating the filtered sugar beet juice obtained in step c) in a heat exchanger before applying step d).
  • the temperature during steps a) to c) does not exceed 60°C, preferably does not exceed 50°C, more preferably does not exceed 40°C, even more preferably does not exceed 30°C, and the temperature during step d) does not exceed 70°C, preferably does not exceed 60°C, more preferably does not exceed 50°C, even more preferably does not exceed 40°C.
  • the temperature during steps a) to c) does not exceed 50°C, preferably does not exceed 40°C, more preferably does not exceed 35°C, even more preferably does not exceed 30°C.
  • step d) is mandatory and the temperature during steps a) to c) does not exceed 50°C, preferably does not exceed 40°C, even more preferably does not exceed 30°C and the temperature during step d) is between 50 and 70°C. This may require heating the filtered sugar beet juice obtained in step c) in a heat exchanger before applying step d).
  • step b) comprises or consist of shredding, slicing or milling followed by pulsed electric field treatment
  • step c) comprises or consists of one or more pressing cycles with optional soaking followed by filtration over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m, preferably between 80 and 1000 ⁇ m, more preferably between 100 and 750 ⁇ m, even more preferably between 150 and 500 ⁇ m, still more preferably between 200 and 300 ⁇ m
  • step d) is preferably not performed.
  • step b) comprises or consists of shredding, slicing or milling followed by pulsed electric field treatment
  • step c) comprises or consists of one or more pressing cycles with optional soaking followed by filtration over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m, preferably between 80 and 1000 ⁇ m, more preferably between 100 and 750 ⁇ m, even more preferably between 150 and 500 ⁇ m, still more preferably between 200 and 300 ⁇ m, followed by one or more selected from cocurrent or countercurrent extraction, static settling, dynamic settling, spiral plate centrifuging, disk stack centrifuging, decanting, screw pressing, plunger pressing, belt pressing, precoat filtration, flotation, shaker screening, hydraulic cyclone separation and hydraulic upflow classification, preferably disc stack centrifuging, and step d) is preferably not performed.
  • step b) consists of milling, preferably hammer milling
  • step c) comprises or consists of one or more pressing cycles with optional soaking followed by filtration over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m, preferably between 80 and 1000 ⁇ m, more preferably between 100 and 750 ⁇ m, even more preferably between 150 and 500 ⁇ m, still more preferably between 200 and 300 ⁇ m
  • step d) is preferably not performed.
  • step d) is mandatory and the fine physical purification in step d) comprises or consists of microfiltration using a membrane with a pore size of between more than 0.1 and 10 ⁇ m, preferably with a pore size of between 0.105 and 5 ⁇ m, more preferably with a pore size of between 0.11 and 2.5 ⁇ m, even more preferably with a pore size of between 0.12 and 1 ⁇ m, still more preferably with a pore size of between 0.15 - 0.4 ⁇ m.
  • microfiltration when microfiltration is used as the fine physical purification step, the clarified sugar beet juice is the permeate.
  • Microfiltration as the fine physical purification step can advantageously be applied to remove microorganisms from the filtered sugar beet juice obtained in step c) (without removing for example valuable nutrients).
  • step b) comprises or consists of shredding, slicing or milling followed by pulsed electric field treatment
  • step c) comprises or consists of one or more pressing cycles with optional soaking followed by filtration over a solid filter medium with mesh openings between above 10 ⁇ m and 2000 ⁇ m, preferably between 80 and 1000 ⁇ m, more preferably between 100 and 750 ⁇ m, even more preferably between 150 and 500 ⁇ m, still more preferably between 200 and 300 ⁇ m
  • step d) is mandatory and comprises or consists of microfiltration using a membrane with a pore size of between more than 0.1 and 10 ⁇ m, preferably with a pore size of between 0.105 and 5 ⁇ m, more preferably with a pore size of between 0.11 and 2.5 ⁇ m, even more preferably with a pore size of between 0.12 and 1 ⁇ m, still more preferably with a pore size of between 0.15 - 0.4 ⁇ m.
  • the method as defined herein is a method for the preparation of a filtered sugar beet juice, clarified sugar beet juice or sugar beet syrup characterized by between 500 and 7000 mg/kg, preferably between 800 and 5000 mg/kg, more preferably between 1000 and 3500 mg/kg of phosphate, and one or more of the following properties, wherein the concentrations are based on total dissolved dry solids weight:
  • the method as defined herein is a method for the preparation of a filtered sugar beet juice, clarified sugar beet juice or sugar beet syrup characterized by between 500 and 7000 mg/kg, preferably between 800 and 5000 mg/kg, more preferably between 1000 and 3500 mg/kg of phosphate, and:
  • substantially free' relating to liquids or juices in the context of the current invention preferably means 'present' (such as qualitatively detectable) but in a concentration less than 100 ⁇ g/kg, preferably less than 10 ⁇ g/kg, more preferably less than 1 ⁇ g/kg, even more preferably less than 0.1 ⁇ g/kg, based on total dissolved dry solids weight.
  • the invention concerns the filtered sugar beet juice, clarified sugar beet juice and sugar beet syrup obtainable by the methods as defined herein, preferably the sugar beet syrup obtainable by the methods as defined herein.
  • the method as defined herein further comprises subjecting the filtered sugar beet juice of step c), the clarified sugar beet juice of step d) or the sugar beet syrup obtained in step e) to a further concentration step f) resulting in crystallized sugar and sugar beet molasses.
  • the method as defined herein comprises subjecting the sugar beet syrup obtained in step e) to a further concentration step f) resulting in crystallized sugar and sugar beet molasses.
  • concentration step f), resulting in supersaturation and crystallization encompass (I) evaporative crystallization, wherein supersaturation and crystallization are realized by evaporation of water, (II) direct cooling crystallization, wherein supersaturation and crystallization are realized by cooling the sugar beet syrup using heat exchangers, (III) flash cooling crystallization, wherein the sugar beet syrup is subjected to a pressure drop resulting in evaporation of water and a corresponding temperature drop of the sugar beet syrup causing supersaturation and crystallization, and (IV) combinations thereof. Crystallization may be facilitated by adding sugar seed crystals to the concentrated sugar beet syrup.
  • the temperature in step f) is preferably between 40 and 130 °C, more preferably between 45 and 112 °C, even more preferably between 50 and 105 °C.
  • Crystallized sugar and sugar beet molasses can be separated using, for example, a centrifuge.
  • no alkalization agent is employed in step (f).
  • the pH in steps (a) to (e) in the process as defined herein is in the range of 0.5 - 7, preferably in the range of 3.5 - 7, more preferably in the range of 4.5 - 7.
  • the process as defined herein does not encompass a demineralization or softening step.
  • the process as defined herein does not comprise a chemical purification step.
  • a chemical purification step in the context of the present invention is a purification step wherein chemicals that are capable of reacting or interacting with the sugar beet material are added. As will be appreciated by those skilled in the art, this does not encompass water, such as plain tap water or condensation water.
  • the method as defined herein is a method for the preparation of a crystallized sugar and sugar beet molasses, wherein the sugar beet molasses is characterized by between 100 and 50000 mg/kg, preferably between 1000 and 40000 mg/kg, more preferably between 5000 and 30000 mg/kg, still more preferably between 10000 and 25000 mg/kg of phosphate, and one or more of the following properties, wherein the concentrations are based on total dissolved dry solids weight:
  • the method as defined herein is a method for the preparation of a crystallized sugar and sugar beet molasses, wherein the sugar beet molasses is characterized by between 100 and 50000 mg/kg, preferably between 1000 and 40000 mg/kg, more preferably between 5000 and 30000 mg/kg, still more preferably between 10000 and 25000 mg/kg of phosphate, and:
  • the method as defined herein is a method for the preparation of a crystallized sugar and sugar beet molasses characterized by the following crystallized sugar properties, wherein the concentrations are based on total dry solids weight:
  • substantially free' relating to crystallized sugar in the context of the current invention preferably means 'present' (such as qualitatively detectable) but in a concentration less than 100 ⁇ g/kg, preferably less than 10 ⁇ g/kg, more preferably less than 1 ⁇ g/kg, even more preferably less than 0.1 ⁇ g/kg, based on total dry solids weight.
  • the invention concerns the crystallized sugar and sugar beet molasses obtainable by the methods as defined herein.
  • a fourth aspect of the invention concerns filtered sugar beet juice, clarified sugar beet juice or sugar beet syrup characterized by between 500 and 7000 mg/kg, preferably between 800 and 5000 mg/kg, more preferably between 1000 and 3500 mg/kg of phosphate, and one or more of the following properties, wherein the concentrations are based on total dissolved dry solids weight:
  • the filtered sugar beet juice, clarified sugar beet juice or sugar beet syrup is characterized by between 500 and 7000 mg/kg, preferably between 800 and 5000 mg/kg, more preferably between 1000 and 3500 mg/kg of phosphate, and:
  • the filtered beet juice, the clarified beet juice and the beet syrup according to the invention or obtainable by the methods according to the invention are less colored when compared to the equivalent products (so-called thin juice and thick juice) obtained through a conventional method comprising extraction at a temperature of about 72-74°C and raw juice purification steps comprising liming, carbonation, filtration and softening.
  • sugar beet molasses is provided, characterized by between 100 and 50000 mg/kg, preferably between 1000 and 40000 mg/kg, more preferably between 5000 and 30000 mg/kg, still more preferably between 10000 and 25000 mg/kg of phosphate, and one or more of the following properties, wherein the concentrations are based on total dissolved dry solids weight:
  • the sugar beet molasses is characterized by between 100 and 50000 mg/kg, preferably between 1000 and 40000 mg/kg, more preferably between 5000 and 30000 mg/kg, still more preferably between 10000 and 25000 mg/kg of phosphate, and:
  • crystallized sugar characterized by the following properties, wherein the concentrations are based on total dry solids weight, is provided:
  • Preferred embodiments concern food products for human consumption comprising the sugar beet syrup, sugar beet molasses or crystallized sugar as defined herein or obtainable by the methods as defined herein.
  • Non-limiting examples of said food products are cereal bars, soft drink, sauces, confectionery, such as gums, liquorice, hard candy, bakery products, such as muffins and cookies, and dairy products such as ice cream.
  • Another embodiment concerns feed or pet food comprising the sugar beet syrup, sugar beet molasses or crystallized sugar as defined herein or obtainable by the methods as defined herein.
  • Another embodiment concerns the use of sugar beet syrup or sugar beet molasses as defined herein or obtainable by the methods as defined herein in fermentation processes for producing non-food or food products.
  • sugar beet syrup and sugar beet molasses as defined herein or obtainable by the methods as defined herein can also be used as such for human consumption or as feed or pet food.
  • a seventh aspect of the invention concerns the use of the sugar beet syrup or sugar beet molasses as defined herein or the sugar beet syrup or sugar beet molasses obtainable by the processes as defined herein as a food product for human consumption or as a sweetener in food products for human consumption, such as in liquorice, cereal bars and bakery products.
  • crystallized sugar as defined herein or obtainable by the methods as defined herein can also be used as a food product for human consumption or as a sweetener in food products for human consumption.
  • Example 1 production of PEF-raw beet juice
  • sugar beets 1000 kg were obtained from Suiker Unie (Dinteloord, NL) and washed in a flotation washer to remove sand and pebbles.
  • the sugar beets were sliced into cossettes of about 3.5 mm thickness using a cossette slicer with standard AB knife blocks.
  • the cossettes were exposed to a pulsed electric field using a Dil, Elcrack HVP 30, treatment bath TB 140 device, with the following parameters: field strength 1,4 kV/cm, pulse time 20 ⁇ s, frequency 200 Hz, temperature 25 °C, and conductivity of treatment medium 400 ⁇ S/cm.
  • Raw beet juice herein referred to as PEF-raw beet juice was recovered from the PEF treated cossettes by performing 5 cycles of repetitive pressing and soaking using a Babbini twin screw pulp press B20B, equipped with a 1 mm mesh and using a 1:1 ratio of press juice:water for soaking.
  • Example 2 production of acid-raw beet juice
  • sugar beets were obtained from Suiker Unie (Dinteloord, NL) and washed in a flotation washer to remove sand and pebbles.
  • the sugar beets were sliced into cossettes of about 5 mm thickness using a vegetable slicer (FAM ILC.2).
  • the cossettes were acidified using a fermentation inoculum, made from naturally acidified sugar beet juice.
  • Cossettes were mixed with water of 25 °C and inoculum in a ratio 1:0.75:0.25 and held for 20 hours.
  • Raw beet juice having pH 4.0 herein referred to as acid-raw beet juice was recovered from the acid treated cossettes by performing 2 cycles of repetitive pressing and soaking using a Babbini twin screw pulp press B20B, equipped with a 1-2 mm mesh and using a 1:2 ratio of press pulp:water for soaking during 30 minutes.
  • Example 3 production of freeze-thaw-treated-raw beet juice
  • sugar beets 700 kg were obtained from Suiker Unie (Dinteloord, NL) and washed in a flotation washer to remove sand and pebbles.
  • the sugar beets were stored frozen at -20°C for 1 week and thawed under ambient conditions prior to slicing into cossettes of about 5 mm thickness using a vegetable slicer (FAM ILC.2).
  • Raw beet juice herein referred to as freeze-thaw-treated-raw beet juice 1 was recovered from the freeze-thaw treated beets by performing 2 cycles of repetitive pressing and soaking using a screw press equipped with an 1 mm mesh and using a 1:2 ratio of press pulp:water for soaking during 30 minutes.
  • raw beet juice herein referred to as freeze-thaw-treated-raw beet juice 2 was recovered from the freeze-thaw treated beets by performing a single pressing step using a Babbini twin screw pulp press B20B, equipped with a 1 mm mesh.
  • Example 4 production of milled-raw beet juice
  • sugar beets 10.000 kg were obtained from Suiker Unie (Dinteloord, NL) and washed in a flotation washer to remove sand and pebbles.
  • the sugar beets were milled into a mush using a hammer mill (Engl SM60), rotating at 3000 rpm and equipped with a screen with 3 mm mesh size.
  • Raw beet juice herein referred to as milled-raw beet juice was recovered from the mush using a disc bowl decanter (Pieralisi BABY 2; 3450 rpm, 40% torque).
  • Example 5 production of milled-pressed-raw beet juice
  • sugar beets 150 kg were obtained from Suiker Unie (Dinteloord, NL) and washed in a flotation washer to remove sand and pebbles.
  • the sugar beets were milled into a mush using a hammer mill (Engl, SM60), rotating at 3000 rpm and equipped with a screen with 3 mm mesh size.
  • Raw beet juice herein referred to as milled-pressed-raw beet juice was recovered from the mush using a basket press (Hafico, HP2H hydraulic press), operating at 16 bar with a residence time of 10 minutes. Identical results were obtained when the basket press was replaced by a screw compression filter (Smicon MAS; 5 bar, 150 ⁇ m screen).
  • Example 6a production of beet syrup
  • PEF-raw beet juice from Example 1 was passed through a 250 micron mesh screen (Reko, sieve bend 500 TS) and the filtrate was collected.
  • Example 6b production of beet syrup
  • the PEF-raw beet juice from Example 1 was passed through a 250 micron mesh screen (Reko, sieve bend 500 TS) and the filtrate was collected.
  • PEF-clarified beet juice was evaporated in a Buchi thin film evaporator, R 220 SE, operated at 70 °C and 200 mbar to yield and PEF-beet syrup 2.
  • Example 7a production of crystallized sugar and molasses
  • Crystallized sugar and molasses were produced from PEF-beet syrup 1 by performing evaporative crystallization to yield PEF-crystal sugar 1 and PEF-molasses 1.
  • the evaporative crystallizer used is of the type described in K. Schlumbach et al., Sugar Industry, 140(8) (2015), pp 500-507 .
  • Example 7b production of crystallized sugar and molasses
  • Crystallized sugar and molasses were produced from PEF-beet syrup 2 by performing evaporative crystallization to yield PEF-crystal sugar 2 and PEF-molasses 2.
  • the evaporative crystallizer used is of the type described in K. Schlumbach et al., Sugar Industry, 140(8) (2015), pp 500-507 .
  • Example 8 Analysis of the products of Example 6b
  • the PEF-clarified beet juice and PEF-beet syrup 2 obtained in Example 6b were analysed and compared to analysis results of their equivalent products produced using a conventional extraction/purification process for sugar beets.
  • the conventional extraction/purification process comprising extraction at a temperature of about 72-74°C and raw juice purification steps comprising liming, carbonation, filtration and softening is depicted in Figure 7 , wherein (7a) represents conventional raw beet juice, (7b) conventional thin beet juice, (3c) conventional thick beet juice, (7d) conventional crystal sugar and (7e) conventional molasses.
  • Example 9 production of beet syrup using PEF and ultrafiltration as fine physical purification step
  • Sugar beets were obtained from Suiker Unie, Dinteloord, Netherlands. The sugar beets were washed in a flotation washer to remove sand and pebbles and were reduced in size by shredding (Smicon, MD8). The resulting cossettes were exposed to a pulsed electric field using a Dil, Elcrack HVP 30, treatment bath TB 140 device, with the following parameters: field strength 1 kV/cm, conductivity treatment water 1700 ⁇ S/cm water, temperature treatment water 25 °C, and 0.04 m/s belt speed.
  • Raw beet juice 3 was recovered from the PEF treated shreds by performing pressing using a Babbini twin screw pulp press B20B, equipped with an 1 mm mesh, operating at a screw speed of 0.8 rpm.
  • the raw beet juice 3 was passed through a 250 micron mesh screen (Reko, sieve bend 500 TS) and the filtrate was collected.
  • the resulting filtered beet juice 3 was subjected to ultrafiltration (Tami 15 kDa, ceramic membrane, 23 channels, hydraulic diameter 3.5 mm, length 1178 mm, surface 0.35 m 2 ) and the filtrate was collected to yield clarified beet juice 3.
  • Clarified beet juice 3 was evaporated in a Buchi thin film evaporator, R 220 SE, operated at a temperature of 65 °C and a vacuum of 34 mbar, to obtain beet syrup 3 .
  • Example 9 The process of Example 9 is depicted in Figure 3 , wherein (3a) represents raw beet juice 3, (3b) filtered beet juice 3, (3c) clarified beet juice 3, and (3d) beet syrup 3.
  • Beet syrup 3 can be subjected to crystallization, by for example evaporate concentration, to result in (3e) molasses 3 and (3f) crystal sugar 3.
  • Example 10 production of beet syrup using PEF without a fine physical purification step
  • Sugar beets were obtained from Suiker Unie, Dinteloord, Netherlands. The sugar beets were washed in a flotation washer to remove sand and pebbles and were reduced in size by shredding (Smicon, MD8). The resulting shreds were exposed to a pulsed electric field using a Dil, Elcrack HVP 30, treatment bath TB 140 device, with the following parameters: field strength 1 kV/cm, conductivity treatment water 1700 ⁇ S/cm water, temperature treatment water 25 °C, and 0.04 m/s belt speed.
  • Raw beet juice 4 was recovered from the PEF treated cossettes by performing pressing using a Babbini twin screw pulp press B20B, equipped with an 1 mm mesh, operating at a screw speed of 0.8 rpm.
  • the raw beet juice 4 was passed through a 250 micron mesh screen (Reko, sieve bend 500 TS) and the filtrate was collected to obtain filtered beet juice 4.
  • the filtered beet juice 4 was evaporated in a Buchi thin film evaporator, R 220 SE, operated at a temperature of 65 °C and a vacuum of 34 mbar, to obtain beet syrup 4.
  • Example 10 The process of Example 10 is depicted in Figure 4 , wherein (4a) represents raw beet juice 4, (4b) filtered beet juice 4, and (4c) beet syrup 4. Beet syrup 4 can be subjected to crystallization, by for example evaporate concentration, to result in (4d) molasses 4 and (4e) crystal sugar 4.
  • Example 11 production of beet syrup using PEF without a fine physical purification step
  • Sugar beets were obtained from Suiker Unie, Dinteloord, Netherlands. The sugar beets were washed in a flotation washer to remove sand and pebbles and were reduced in size by shredding (Smicon, MD8). The resulting cossettes were exposed to a pulsed electric field using a Dil, Elcrack HVP 30, bath TB 140 device, with the following parameters: field strength 1 kV/cm, conductivity treatment water 1700 ⁇ S/cm water, temperature treatment water 25 °C, and 0.04 m/s belt speed.
  • Raw beet juice 5 was recovered from the PEF treated cossettes by performing pressing using a Babbini twin screw pulp press B20B, equipped with an 1 mm mesh, operating at a screw speed of 0.8 rpm.
  • the raw beet juice 5 was passed through a 250 micron mesh screen (Reko, sieve bend 500 TS) and the filtrate was collected.
  • the resulting filtered beet juice was subjected to disc stack centrifuging in an Alfa Laval, Clara 20 centrifuge, operating at 250 l/h, 10500 g, 9010 rpm, 24 °C, counter pressure 2 bar, and the filtrate was collected to yield filtered beet juice 5.
  • Filtered beet juice 5 was evaporated in a Buchi thin film evaporator, R 220 SE, operated at a temperature of 65 °C and a vacuum of 34 mbar, to obtain beet syrup 5.
  • Example 11 The process of Example 11 is depicted in Figure 5 , wherein (5a) represents raw beet juice 5, (5b) filtered beet juice 5, and (5c) beet syrup 5.
  • Beet syrup 5 can be subjected to crystallization, by for example evaporate concentration, to result in (5d) molasses 5 and (5e) crystal sugar 5.
  • Example 12 production of beet syrup using hammer milling without a fine physical purification step
  • Sugar beets were obtained from Suiker Unie, Dinteloord, Netherlands. The sugar beets were washed in a flotation washer to remove sand and pebbles and were milled into a mush using a hammer mill (Engl, SM60), rotating at 3000 rpm and equipped with a screen with 3 mm mesh size.
  • a hammer mill Engl, SM60
  • Raw beet juice 6 was recovered from the mush using a basket press (Hafico, HP2H hydraulic press), operating at 16 bar with a residence time of 10 minutes.
  • the raw beet juice 6 was passed through a 250 micron mesh screen (Reko, sieve bend 500 TS) and the filtrate was collected to obtain filtered beet juice 6.
  • the filtered beet juice 6 was evaporated in a Buchi thin film evaporator, R 220 SE, operated at a temperature of 65 °C and a vacuum of 34 mbar, to obtain beet syrup 6.
  • Example 12 The process of Example 12 is depicted in Figure 6 , wherein (6a) represents raw beet juice 6, (6b) filtered beet juice 6, and (6c) beet syrup 6.
  • Beet syrup 6 can be subjected to crystallization by for example evaporate concentration to result in (6d) molasses 6 and (6e) crystal sugar 6.
  • Example 13 Analysis of the products of Examples 9-12
  • the conventional extraction/purification process comprising extraction at a temperature of about 72-74°C and raw juice purification steps comprising liming, carbonation, filtration and softening is depicted in Figure 7 , wherein (7a) represents conventional raw beet juice, (7b) conventional thin beet juice, (3c) conventional thick beet juice, (7d) conventional crystal sugar and (7e) conventional molasses.
  • Conventional thin beet juice was obtained from Suiker Unie (Netherlands, 2018-2019 campaign). Traditional thick juice was obtained from Suiker Unie (Netherlands 2018-2019 campaign).
  • the amount of the ingredients is expressed in terms of mg per kg of dissolved dry matter.
  • Raw juice for example, comprises dissolved compounds, such as sucrose and amino acids, and small amounts of non-dissolved particulate matter resulting after extraction of sugar beets.
  • the amount of the ingredients is expressed in only based on the dry matter that is dissolved in the juice.
  • Total dissolved solids was determined using dilution and, where necessary, filtration of the sample followed by high performance liquid chromatography (HPLC, Thermo Scientific, Dionex Ultimate 3000) using an Aminex HPX-87N column (Aminex (art.nr. 125-0143) 7.8 x 300 mm) and RI detector (ERC, art.nr. 5060.0050).
  • the analysis methods (1) to (6) are as follows.
  • beet syrup (produced with a process) according to the invention was found to be more palatable than conventional thick juice, making the beet syrup according to the invention suitable for direct human consumption or as a sweetener in food applications for human consumption.
  • the same results are expected for a comparison between molasses produced using a conventional process and molasses (produced with a process) according to the invention.
  • the same results are expected for a comparison between thin juice produced using a conventional process and filtered sugar beet juice/clarified sugar beet juice (produced with a process) according to the invention.

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DE102020207580A1 (de) 2020-06-18 2021-12-23 Südzucker AG Geruchsmaskierung von Rübenzucker

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DE102020207580A1 (de) 2020-06-18 2021-12-23 Südzucker AG Geruchsmaskierung von Rübenzucker

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