Unprocessed complete cane sugar and method of producing it
AssigneePfeifer & Langen
InventorsArnold Langen, Herta Benecke, Udo Breithaupt
Life of this patent
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Abstract
To produce an unprocessed complete cane sugar with approximately the color and flavor of fresh sugarcane juice and still containing valuable amino acids and vitamins, only up to 50% of the sugarcane juice in terms of the weight of the cane is pressed from ripe, de-leaved, and clean sugarcane with a high sucrose content, the juice is pasteurized at a temperature above the second flocculation point of the waxes, fats, proteins, and pentosans, the flocculate is gently separated out, the purified juice gently thickened below the pasteurization temperature, and the resulting syrup converted into a dry and pourable product by suddenly extracting the residual water.
Claims11
A method of producing substantially complete cane sugar from sugarcane juice, consisting essentially of pressing sugarcane to squeeze out only up to about 50% of the sugarcane juice contained therein, the juice having a sucrose content of more than 20% by weight and more than 90% sucrose in terms of the total solids content, rapidly heating the juice to a pasteurizing temperature of 65.degree. to 80.degree. C. for 5 to 15 minutes, which temperature is above the second flocculation point and below the third flocculation point of the waxes, fats, proteins, and pentosans, separating the flocculate, thickening the remaining juices at a maximum temperature of 60.degree. C. to form a syrup, and rapidly extracting the residual water from the syrup thereby to form a dry and pourable product.
Dependencies are inferred from the claim text.