JP2912559B2 - Heat exchange device for food, method for producing puree, and method for producing puree-containing beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat exchange apparatus for food, a method for producing puree, and a method for producing a puree-containing beverage, and more particularly to a viscous and grated solid content.
Food heat exchanger suitable for food ingredients such as puree , including grated solids using the food heat exchanger.
The present invention relates to a method for producing puree, and a method for producing a puree-containing beverage containing puree containing grated solids obtained by the method for producing puree.

[0002]

2. Description of the Related Art Puree of vegetables and fruits, such as tomato puree and apple puree, is a food raw material used for various foods, and is therefore stored and transported. For this reason, it is necessary for the puree to be stored and transported to be subjected to a sterilization treatment to make it substantially aseptic. As the sterilization process, a heat sterilization process using a plate-type heat exchange device (hereinafter sometimes referred to as a plate-type heat sterilization process) is usually employed. In the plate-type heat sterilization treatment, the puree is heated by heating a plurality of plates arranged at narrow intervals and flowing the puree to be subjected to the heat sterilization treatment at a narrow interval between the plates. By the way, recently, drinks such as juices mixed with grated solids of vegetables and fruits have been manufactured and sold. The solid content of vegetables and fruits mixed in such beverages is obtained by mixing puree containing a large amount of grated solids with juice of vegetables and fruits.

When a puree containing a large amount of solid content of grated vegetables and fruits is subjected to plate-type heat sterilization as described above, a narrow gap between the plates is easily blocked by the solid content, so that the plate-type heat The replacement device needs to be cleaned frequently. In addition, the shape of the grated solid contained in the puree in a large amount is easily broken, and the peculiar texture of the grated shape (hereinafter, sometimes referred to as the grated texture) is lost. May give a creamy texture. The beverage containing the creamy puree has a different texture, such as over throat, from the beverage containing the pureed grated texture. Therefore, puree that exhibits a grated texture cannot be subjected to a plate-type heat sterilization treatment, and the puree is stored and transported in a frozen state. Become. For this reason, in order to perform heat sterilization processing of puree without hardly obstructing by the solid content and substantially impairing the grated texture, tube type heat exchange was performed instead of the plate heat sterilization processing. A heat sterilization treatment using the apparatus (hereinafter, sometimes referred to as a tube heat sterilization treatment) was attempted.

[0004]

According to the tube-type heat sterilization treatment, when the puree treatment amount is small, the puree is heat-sterilized while maintaining the shape of the grated solid contained in the puree. Can be applied. However, in the tube type heat exchange device, since the rate of temperature rise of the puree is slow, it is difficult to increase the heat sterilization treatment amount of the puree, and the tube is easily clogged. For this reason, it is difficult to industrially use the tube type heat exchange apparatus for processing such as heat sterilization of a viscous food material such as puree. However, according to the tube-type heat exchange device, it is possible to apply a treatment such as a heat treatment to the viscous food raw material without losing the shape of the contained solid content. For this reason, if the heating rate or the cooling rate of the viscous food material such as puree can be improved and the clogging of the tube can be prevented, the tube-type heat exchange device can be used for heat sterilization of the viscous food material such as puree. It can be suitably used.

[0005] Accordingly, an object of the present invention is to provide a viscous and slimy
When heating or cooling a food material such as puree containing grated solids by a tube-type heat exchange device, the heating speed or cooling speed of the food material can be improved and clogging of the tube can be prevented as much as possible. An object of the present invention is to provide a heat exchange device for food. Further, an object of the present invention is to provide a method for producing a puree capable of efficiently obtaining a puree containing a grated solid in a substantially sterile state , and a solid content in a substantially aseptic and grated state. method for producing a puree containing beverage can be a puree containing beverage obtained easily containing puree containing also to provide.

[0006]

Means for Solving the Problems The present inventors first set the viscosity
When heating or cooling food ingredients such as puree containing toned and grated solids with a tube-type heat exchange device, the cause of difficulty in improving the heating rate or cooling rate of the food ingredients was examined. It was presumed that the viscous flow composed of various food ingredients was flowing in the tube in a laminar flow state. For this reason, the present inventors have considered and considered that it is effective to heat or cool while disturbing the flow of the viscous flow flowing in a laminar state in the tube in order to achieve the above object, The present invention has been reached. That is, the present invention is, viscous
Puree and other foods containing toned and grated solids
Inlet tube with one end facing the raw material supply chamber where the raw material is supplied
The other end faces the passage chamber and one end faces the passage chamber
The other end of the outlet tube is a food heat exchange device facing the raw material discharge chamber , at least in the inlet tube, both
A bladed member having a blade portion formed intermittently or continuously along a rod-shaped shaft member having a free end, and having both ends grasped.
Together are inserted without being lifting, between the outer peripheral surface and the tube inner wall surface of the blade portion, the gap capable of preventing the rise of the feed pressure of the food material flowing in the tube is formed, and with the vane The end of the member goes through the inlet tube
Extruded by flowing food ingredients, the end of the winged member
When the surface comes into contact with the inner wall surface of the passage room,
So that the part is located in the inlet side tube,
A heat exchanger for food, wherein a chamber is formed .

[0007] The present invention also relates to a heat sterilization treatment using the food heat exchanging apparatus for producing a puree containing crushed and grated solids by crushing and crushing vegetables and fruits. And a method for producing puree. Further, when producing a puree-containing beverage containing puree of vegetables and fruits, the juices of the vegetables and fruits are substantially subjected to a heat sterilization treatment using the food heat exchange device, thereby obtaining a substantially pure product. Aseptic and grated
A puree-containing beverage, characterized by incorporating a puree containing a solid content of the above.

In the present invention having such a configuration, the outlet
Inside the side tube, a rod-shaped shaft member with both free ends
Wing part where the wing part is formed intermittently or continuously
Insert the material without grasping its ends and
Between the outer peripheral surface of the blade and the inner wall surface of the tube.
During inner can prevent an increase in the feed pressure of the food material passing through the gap
And the end of the bladed member has an outlet side tube.
Part extruded by the food ingredients flowing
When the end face of the material comes into contact with the inner wall of the material discharge chamber,
The rest of the member is located in the outlet tube
Preferably, the material discharge chamber is formed. Furthermore,
The ratio (g / D) of the maximum outer diameter (g) of the blade portion constituting the bladed member to the inner diameter (D) of the tube is 0.25 to 0.7.
5, and / or the ratio (g / f) of the maximum outer diameter (g) of the blade portion constituting the bladed member to the outer diameter (f) of the rod-shaped shaft member is 1.3 to 2.5. By doing so, it is possible to prevent an increase in the feed pressure of the food material while stirring the viscous flow composed of the viscous food material. In addition, by applying a cooling treatment to the heat-sterilized puree using the food heat exchanger, the heat applied to the puree by the heat treatment can be quickly removed, and the heat deterioration of the puree can be reduced. Can be prevented. Furthermore, after mixing the juice of vegetables and fruits with the substantially sterile puree obtained using the food heat exchanger, the pH of the resulting mixed solution is 4.6.
By adjusting as follows, it becomes possible to relax the heat sterilization treatment conditions of the puree-containing beverage.

[0009]

The viscous flow flowing in the tube of the tube type heat exchange device normally flows in a laminar flow state. Generally, in the viscous flow in the laminar flow state, the viscous flow near the tube wall in contact with the inner wall surface of the tube There is almost no agitation between the part and the central part. For this reason,
When a heating medium or a refrigerant is caused to flow on the outer wall surface of the tube to heat or cool the viscous flow, the viscous flow flowing in the tube is only heated or cooled locally in the vicinity of the tube wall of the viscous flow. And it is difficult to uniformly heat or cool the entire viscous flow. Therefore,
In order to heat or cool the entire viscous flow to a predetermined temperature, it is necessary to reduce the flow rate of the viscous flow or to increase the temperature difference between the viscous flow and the heat medium or the refrigerant. However, reducing the flow rate of the viscous flow is industrially disadvantageous because the throughput of the viscous food material is reduced. In addition, increasing the temperature difference between the viscous flow and the heat medium or the refrigerant means that a portion of the viscous flow near the pipe wall may be locally overheated or overcooled. The portion near the wall is easily fixed to the inner wall surface of the tube, and the tube is easily closed.

In this respect, in the food heat exchange apparatus of the present invention, the rod-shaped shaft member is provided in the inlet tube where the temperature difference between the viscous flow composed of viscous food material and the heat medium or the refrigerant is maximized. A bladed member whose blades are formed intermittently or continuously along is inserted. For this reason, the viscous flow in a laminar flow state can be stirred, and the entire viscous flow can be uniformly heated or cooled while preventing local overheating or supercooling in the vicinity of the pipe wall of the viscous flow. . In addition, the feed pressure of the food material flowing through the tube between the outer peripheral surface of the blade and the inner wall surface of the tube
Since a gap capable of preventing an increase in force is formed, an increase in the feed pressure of a viscous food material due to the insertion of the bladed member can also be prevented.

[0011] Further, the heat-sterilization treatment is performed on the puree exhibiting the grated texture by using the food heat exchanging apparatus without disintegrating the shape of the grated solid. It can be in a substantially sterile state. Furthermore, the conditions of the heat sterilization treatment of the puree-containing beverage may be eased in some cases by blending the obtained substantially sterile puree with the juice of vegetables and fruits.

[0012]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. FIG. 1 is a schematic longitudinal sectional view for explaining the outline of the food heat exchanger according to the present invention. Hereinafter, the case where the food heat exchange device 10 shown in FIG. 1 is mainly used as a food heating device will be described. In the food heat exchanging device 10, a large number of heating tubes each having both ends inserted into a plurality of openings formed in each of the partition plates 12 and 14 are inserted into a tubular body 16. I have. Such a partition plate 12,
14, the partition plate 12 faces a raw material supply chamber 20 provided with a raw material supply port 18 and a raw material discharge chamber 24 provided with a raw material discharge port 22.
The raw material that has passed through the inlet tube 26 faces the passage chamber 30 that guides the raw material to the inlet of the outlet tube 28. still,
The tubular body 16 is provided with a heat medium supply port 32 for supplying a heat medium and a heat medium discharge port 34 for discharging the heat medium used for heating.

In the food heat exchanging apparatus 10 shown in FIG. 1, the food raw material supplied from the raw material supply port 18 to the raw material supply chamber 20 enters the passage chamber 30 via the inlet tube 26 and then to the outlet side. It is discharged from the raw material discharge port 22 of the raw material discharge chamber 24 to the outside of the food heat exchanger 10 via the tube 28. On the other hand, the heating medium for heating the food raw material is a heating medium supply port 32.
After heating the food raw material supplied into the cylindrical body 16 and passing through the inlet side tube 26 and the outlet side tube 28,
The heat is discharged from the heat medium outlet 34 to the outside of the cylindrical body 16.

By the way, when a viscous food material such as puree obtained by crushing and flattening vegetables and fruits is heated by the food heat exchanger 10, the food material passing through the heating tube is laminar flow. Flow in state. For this reason, the food ingredients near the tube wall and near the center of the heating tube are not easily mixed, and only the food ingredients near the tube wall are easily heated. Thus, when only the food ingredients near the tube wall are easily heated,
Usually, the temperature difference between the food material and the heating medium is increased in order to keep the temperature of the whole food material at a predetermined temperature while securing the heating rate. However, when the temperature difference between the food material and the heat medium is large, the temperature difference between the food material and the heat medium passing through the inlet tube 26 is the largest, and the food material near the tube wall is overheated. Deterioration of the food material or sticking of the food material to the inner wall surface of the tube may occur.

In this respect, in the present invention, the viscous flow of viscous food material such as puree passes through the inlet side tube 26 in a laminar flow state where the temperature difference between the food material and the heat medium is the largest. In order to uniformly heat the entire viscous flow while preventing local overheating of the viscous flow near the pipe wall, a bladed member 36 shown in FIG. I do. The bladed member 36 is connected to the inlet tube 2.
6 along a rod-shaped shaft member 38 having substantially the same length as
0, 40... Are formed intermittently. The blade portion 40 is configured by blades 41 and 42 inclined in directions different from each other with respect to the shaft member 38.
2, the pitch width e is 5 to 30 mm, and the interval m between the blade portions 40 is 80 to 100 mm. Further, the wing portion 40
Outer peripheral surfaces of blades 41 and 42 and inlet side tube 2
Between the inner wall surface of the 6, feeding of food raw materials flowing in the tube
It is necessary that a gap h capable of preventing an increase in pressure be formed. The gap h can prevent the feed pressure of the viscous food material from increasing.

In order to form the interval h, the ratio (g) between the maximum outer diameter (g) of the blade portion 40 and the inner diameter (D) of the tube is set.
/ D) is preferably set to 0.25 to 0.75.
When g / D is less than 0.25, it tends to be difficult to sufficiently agitate the viscous flow flowing in a laminar state in the tube, and g
When / D exceeds 0.75, the gap h becomes narrow and the feed pressure of the viscous food material tends to increase. Also,
If the shaft member 38 is too thick, the viscous flow tends to be difficult to flow, so the maximum outer diameter (g) of the blade portion 40 and the shaft member 38
It is preferable that the ratio (g / f) to the outer diameter (f) be 1.3 to 2.5. When the g / f is less than 1.3, the feed pressure of the viscous food material tends to increase because the shaft member 38 is too thick, or the agitation of the viscous flow flowing in a laminar flow state is not sufficient. It tends to be sufficient. On the other hand,
When g / f exceeds 2.5, the shaft member 38 tends to be too thin, and the strength of the bladed member 36 tends to decrease.

Here, the blades 41, 42 are provided on the inner wall surface of the tube.
In the case of a member with blades whose outer peripheral surface is in sliding contact, the food material in the vicinity of the tube wall can be scraped off, and the situation in which the food material adheres to the inner wall surface of the tube can be prevented. However, in the case of such a bladed member, the feed pressure of a viscous food material such as puree rapidly increases, so that it is difficult to heat-treat a large amount of food material. FIG. 2 shows the bladed member 36 in which the blade portion 40 is formed intermittently in the longitudinal direction of the shaft member 38.
May be a bladed member in which blades inclined at a predetermined angle with respect to are formed continuously.

The vaned member 36 shown in FIG. 2, and are both free ends at both ends of its, be inserted into the inlet-side tube 26 without gripping the opposite ends by the gripping member of any way,
The structure of the food heat exchanger 10 can be simplified.
You . In this manner, a part of the bladed member 36 inserted into the inlet-side tube 26 without any gripping at both ends is
Although pushed out by the food material passing through the inlet side tube 26, one end of the bladed member 36 abuts on the inner wall surface of the passage chamber 30. Therefore, the entire bladed member 36 is not pushed out from the inlet side tube 26. Therefore, it is preferable that the passage chamber 30 be formed with a narrow interval between the inner wall surfaces of the passage chamber 30 within a range that does not hinder the flow of the viscous food material. 1 and 2, the bladed member 36 is inserted only into the inlet tube 26, but the bladed member 3 is also inserted into the outlet tube 28.
6 may be inserted without any gripping. In this case, one end of the winged member 36 pushed out of the outlet tube 28 by the passing food material comes in contact with the inner wall surface of the raw material discharge chamber 24 so that the entire winged member 36 is not pushed out. It is preferable to form the intervals as narrow as possible within a range that does not hinder the flow of the food material. Furthermore, although the food heat exchange device 10 used as a heating device has been described above, the refrigerant is supplied from the heat medium supply port 32 into the cylindrical body 16, and the refrigerant is supplied from the heat medium discharge port 34 into the cylindrical body 16. Of course, by discharging the refrigerant, it can be used as a cooling device.

The food heat exchanger 10 shown in FIGS. 1 and 2
Can be suitably used as a heat treatment apparatus for puree obtained by crushing and flattening vegetables and fruits. FIG. 3 shows an example of a process for producing such puree. In FIG. 3, the skins and setts of vegetables and fruits are removed by a remover 50 and crushed by a hammer crusher 52. In the step of removing the peels and scabs of vegetables and fruits and the step of crushing, it is preferable to adjust the rotation speed of the hammer crusher 52 so that the degree of crushing is uniform. In this manner, the pulverized crushed vegetables and fruits are sent to the heating device 54 and subjected to heat treatment, and are subjected to a browning preventing treatment for inactivating enzymes contained in the veggies and fruits. By the heat treatment in the heating device 54, the flavor of the resulting puree of vegetables and fruits can be improved, and the efficiency of the screen to be described later can be improved. In such a heat treatment, it is preferable that crushed vegetables and fruits are retained in the heating device 54 maintained at a temperature of about 80 ° C. for about 10 minutes. Furthermore, if L-ascorbic acid is present in the crushed vegetables and fruits, the browning prevention treatment can be effectively performed. Therefore, it is preferable to add L-ascorbic acid in the pulverizing step.

The crushed vegetables and fruits which have been subjected to the browning prevention treatment are squeezed while being pressed by the blades on a screen having predetermined openings provided in the sifting machine 66 to become purees of vegetables and fruits. By adjusting the aperture of the screen, puree of vegetables and fruits exhibiting a grated texture can be obtained. Here, in order to obtain puree of vegetables and fruits exhibiting a grated texture, it depends on the type of vegetables and fruits, for example, it is preferable that the screen opening is 1.5 mm or more in carrots, and in apples The opening of the screen is preferably 3 mm or more (preferably 3 to 6 mm).

The resulting vegetable or fruit puree is temporarily stored in a tank 58 and the pH value is adjusted by adding an organic acid such as citric acid or ascorbic acid. At this time, it is preferable to adjust the pH value of the puree to 4.6 or less, particularly preferably 4.0 or less. If the pH value of the puree can be set to 4.6 or less, the heat sterilization conditions applied to the puree can be relaxed, and the sterilization treatment is performed while sufficiently preserving the taste, aroma, color, and nutrients of vegetables and fruits, and substantially sterile. Puree of the state is obtained. In such a heat sterilization process, a heat sterilization device 60 including a heating device 62 and a cooling device 64 is used. For this reason, the puree of vegetables and fruits heat-treated by the heating device 22 is immediately cooled by the cooling device 24,
Puree deterioration can be prevented as much as possible.

The heating device 62 and the cooling device 64 include
1 and 2, ie, a member 3 having blades 40 intermittently formed along a rod-shaped shaft member 38 in an inlet tube 26 of puree.
6 is inserted without any gripping , and the blade 40
Between the outer peripheral surface of the tube and the inner wall surface of the inlet side tube 26, the feed pressure of the puree flowing through the inlet side tube 26 increases.
Food heat exchanger 1 having gap h that can be prevented
0 is used. Therefore, even if the puree exhibiting a grated texture is subjected to heat sterilization, the heat sterilization can be performed without breaking the shape of the grated solid. Here, when a plate-type heat sterilizer conventionally used widely in the food industry is used as the heating device 62, the grated solid in the puree is easily crushed again, so that a grated texture is exhibited. It is difficult to get puree.

Also, pumps 70, 70 used in the puree manufacturing process shown in FIG. 3 for transferring crushed vegetables or purees or purees to the heating devices 54, 62 can increase the pressure to a high discharge pressure. Screw pump 70 shown in FIG.
Use In the screw pump 70, a screw 82 rotatably inserted into a casing 80 is rotated by an electric motor 84, and pressurized and pulverized vegetables and fruits supplied from an inlet 86 and discharged from an outlet 87 to be heated. Supply to devices 54 and 62. In addition, a screener 5
Pump 7 for transferring puree that has passed through 6 to tank 58
For No. 2, since a high discharge pressure is not required, a rotary pump 72 shown in FIG. 5 is used. This rotary pump 72 includes a pair of cocoon-shaped rotors 94 in a casing 92.
96 rotates while meshing, and the puree supplied from the inlet 98 is discharged from the outlet 90. In this way, by using the screw pump 70 and the rotary pump 72 as a means for transferring crushed vegetables or fruits or puree,
Unlike conventional centrifugal pumps with rotating blades, the blades do not re-grind the crushed vegetables or fruit or the puree, so that a puree having a grated texture can be easily obtained. Incidentally, vegetables and fruits that can be used in the present invention,
Any type of puree can be used, but carrots, tomatoes, apples, peaches, kale, spinach, pears, karin, plums, apricots, grapes and the like can be particularly preferably used.

The puree of vegetables and fruits obtained in the puree manufacturing process shown in FIG. 3 is substantially aseptic, so that it can be stored and transported at room temperature for a long period of time and used for various purposes. Can be used. In particular, it can be suitably used for puree-containing beverages containing puree of vegetables and fruits.
Such a puree-containing beverage can be obtained by blending a substantially sterile vegetable or fruit puree obtained in the puree production process shown in FIG. 3 with a vegetable or fruit juice. In particular, after the squeezed juice of vegetables and fruits is mixed with the substantially sterile puree obtained in the puree manufacturing process shown in FIG. 3, the pH value of the resulting mixed solution is 4.6.
By adjusting so as to be not more than (preferably not more than 4.0), the heat sterilization conditions when the obtained puree-containing beverage is filled in a can or the like can be remarkably relaxed. For this reason,
Puree-containing beverages in which the taste, aroma, color, and nutrients of vegetables and fruits are sufficiently preserved can be manufactured industrially. At this time, it is preferable that the squeezed liquid of vegetables or fruits to be mixed with a substantially sterile puree is subjected to heat sterilization in advance. By such a heat sterilization treatment, a substantially sterilized juice can be obtained, and the sterilized juice can be stored and transported at room temperature for a long period of time. still,
The heat sterilization treatment for the juice of vegetables and fruits is also performed by adjusting the pH value of the juice to 4.6 or less (particularly preferably, the pH value is 4.0 or less) and then performing the heat sterilization treatment. Can be alleviated.

In producing such a puree-containing beverage,
Normally, a mixed drink obtained by adding a predetermined amount of puree to the juice of vegetables or fruits is stored in a blend tank and distributed to small containers. At that time, when the mixed beverage is stored in the blend tank, the puree is liable to settle, so that the amount of the puree in the beverage distributed in the small container tends to vary. The phenomenon in which puree is likely to precipitate in the mixed drink is caused by a difference in specific gravity between puree and juice. For this reason, a sweetener such as sugar and a thickener are added to the juice to reduce the difference in specific gravity between the puree and the juice as much as possible, thereby minimizing the precipitation of the puree in the mixed beverage. To prevent. Here, when the sweetener such as sugar added to the squeezed liquid is large, the amount of the thickener added is reduced. Conversely, when the sweetener such as the added sugar is small, the thickener is used. Increase the amount of addition. The thickeners usable here include carrageenan, pectin, xanthan gum, tamarind, seed polysaccharide and the like.

Further, by attaching a stirrer to the blend tank, sedimentation of puree is prevented. The stirrer is provided with an inverter, and the rotation speed of the stirring blade is adjusted so that the puree is not crushed again by stirring. Further, in the blend tank, an inert gas such as nitrogen is bubbled in the stored mixed beverage liquid to supplement the stirring by the stirring blade. In this way, the mixed beverage liquid, which minimizes the difference in specific gravity between puree and juice,
By bubbling an inert gas such as nitrogen while stirring with a stirrer, it is possible to prevent the puree from settling out. Therefore, even if the mixed beverage is distributed in a small container, the variation in the puree content can be minimized. .

[0027]

The present invention will be described in more detail by way of examples. Example 1 Apple puree was produced in the puree production process shown in FIG. In the production of the apple puree, a food heat exchange device 10 shown in FIG. 1 is used as a heating device 62 for subjecting the apple puree to heat sterilization.
6, the bladed member 36 shown in FIG. 2 is inserted without being gripped . This bladed member 36 has free ends at both ends.
There, the maximum outer diameter (g) and the shaft member of the maximum outer diameter (g) the ratio of the inner diameter (D) of the inlet-side tube 26 (g / D) is and the blade portion 40 at 0.57 of the blade part 40 38, the ratio (g / f) to the outer diameter (f) is 1.67, and the gap h between the outer peripheral surfaces of the blades 41 and 42 and the inner wall surface of the inlet side tube 26 is 1
7.5 mm. Further, the blade 4 constituting the blade portion 40
The pitch width e of 1, 42 is about 15 mm on average, and the interval m between the blades 40 is also about 85 mm on average.

Heated water heated to 100 ° C. or more is supplied to the heat medium supply port 32 of the food heat exchange device 10 used for the heating device 62, and the apple puree stays for about 15 seconds while being heated to 98 ° C. or more. After that, it was immediately cooled by the cooling device 64. The cooling device 64 also uses the food heat exchange device 10 shown in FIG. 1 and has the same specifications as the heating device 62. The apple puree heated to 98.degree.
The temperature and flow rate of the cooling water were adjusted so that the cooling water could be cooled to 30 ° C. or less by staying for about 2 seconds. The resulting apple puree is
It exhibited a grated texture and was substantially sterile. In the heat sterilization treatment of such apple puree, apple puree can be processed at a processing speed of 4 tons / hour, and the feeding pressure is also 1.5 kg / cm.
² (gauge pressure).

Comparative Example An apple puree was heat-sterilized in the same manner as in Example 1 except that the bladed member 36 was not inserted into the inlet tube 26. In this case, assuming that the heating temperature of the apple puree is 98 ° C., the feed pressure was substantially the same as that in Example 1, but the apple puree could only be processed at a processing speed of 1 ton / hour.

Example 2 Carrot puree was produced in the same manner as in Example 1. When producing carrot puree, since the pH value of carrot is about 5.8 to 6.2, after adding citric acid to lower the pH value of carrot puree to 4.4,
A heat sterilization treatment was performed. In the heating device 62 for such a heat sterilization treatment, the heating water temperature and the flow rate are adjusted so that the carrot puree is heated to 115 ° C. with a residence time of about 45 seconds, and the carrot puree with a residence time of about 45 seconds in the cooling device 64. The cooling water temperature and the flow rate were adjusted so as to cool the temperature to 30 ° C. or lower. The carrot puree obtained is
It was in a substantially sterile state, exhibited carrot scent, taste, color, and the like, and exhibited a grated texture.
In the heat sterilization of carrot puree, 4
Can process carrot puree at processing speed of ton / hour,
The feed pressure was also 2.0 kg / cm ² (gauge pressure).

Example 3 The aseptic carrot puree obtained in Example 2 was mixed with the fruit juice mixed with orange juice and the like, and the pH of the mixture was adjusted to 3.9. Further, the obtained mixture was put in a container and sterilized by heating to 98 ° C., which was designated as Sample 1. In addition, the fruit juice mixed with orange juice and the like was frozen and stored almost without heat sterilization.
Carrot puree having an H value of about 5 was mixed. Next, the mixture obtained by adjusting the pH value of the obtained mixture to 3.9 was placed in a container and sterilized by heating to 98 ° C. to obtain Sample 2. Further, in sample 2, the mixed solution was put into
Sample 3 was obtained in the same manner as Sample 2 except that it was sterilized by heating at 0 ° C. For these samples 1 to 3, it was investigated whether or not bacteria such as soil bacteria were detected. As a result, the detection of bacteria was negative in Sample 1 and Sample 3, but in Sample 2 and Sample 3.
In, the detection of bacteria was positive. Next, about the flavor of Sample 1 and Sample 3 in which the detection of the bacteria was negative,
Sensory tests were conducted by a panel of 10 persons (10 men and 10 women). As a result, it was evaluated that Sample 1 had a better flavor than Sample 3 at a 1% risk factor.

[0032]

According to the present invention, the entire viscous flow can be prevented by preventing the local overheating or supercooling of the viscous flow near the pipe wall by inserting the blade having a simple structure into the tube. Can be uniformly heated or cooled, and an increase in the feed pressure of the viscous food material can be prevented, so that the viscous food material such as puree can be easily heated or cooled. In particular, heat sterilization can be applied to food ingredients such as vegetable and fruit puree, which have a grated texture, which are difficult to treat with the conventionally used plate-type heat sterilizer, and can be stored at room temperature. Transport can be done.

[Brief description of the drawings]

FIG. 1 is a vertical partial sectional view showing an example of a heat exchange device used in the present invention.

FIG. 2 is an explanatory view showing a bladed member inserted into a tube of the heat exchange device shown in FIG.

FIG. 3 is a schematic diagram illustrating a production process for producing puree of vegetables and fruits.

FIG. 4 is a longitudinal sectional view of a screw pump used in the puree manufacturing process shown in FIG.

FIG. 5 is an explanatory diagram for explaining a rotary pump used in the puree manufacturing process shown in FIG. 3;

[Explanation of symbols]

 Reference Signs List 10 heat exchange device 26 inlet tube 36 bladed member 38 shaft member 40 blade portion 41, 42 blade D inner diameter of inlet tube g maximum outer diameter of blade portion h gap between outer peripheral surface of blade portion and inner wall surface of tube

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takeshi Nakamura 880, Jakumaki, Oaza, Shohan-shi, Nagano Maruzen Shokuhin Co., Ltd. (56) References JP-A-4-304868 (JP, A) 24236 (JP, U) Japanese Utility Model 4-124098 (JP, U) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 3/22 A23L 1/06 A23L 2/42

Claims (8)

(57) [Claims] 1. A viscous and grated solid.
One end is placed in the raw material supply chamber where the food raw materials such as puree are supplied.
The other end of the inlet side tube faces the passage chamber, and
The other end of the outlet tube, one end of which faces the excess chamber, is the raw material discharge chamber.
A heat exchanger for food facing , wherein both ends are free ends at least in the inlet tube.
That the blade portion along the axis member of the rod-shaped intermittently or continuously formed vaned member, it that the two ends are gripped
Ku with is inserted, between the outer peripheral surface and the tube inner wall surface of the blade portion, while <br/> gap capable of preventing the rise of the feed pressure of the food material flowing in the tube is formed, and the vane The end of the attached member flows through the inlet tube
Extruded by the food material
When it comes into contact with the inner wall of the passage room,
So that the passage is located in the inlet tube.
A food heat exchange device characterized by being formed . 2. Both ends are free ends in the outlet tube.
The blades are intermittent or continuous along the rod-shaped shaft
The formed winged member must not be gripped at both ends.
Between the outer peripheral surface of the blade portion and the inner wall surface of the tube.
The feed pressure of food ingredients flowing through
A gap is formed, and the end of the bladed member flows through the outlet tube.
Extruded by the food material
When it comes into contact with the inner wall of the material discharge chamber,
So that the part is located in the outlet side tube,
The food heat exchanging device according to claim 1, wherein a discharge chamber is formed . 3. The ratio (g / D) of the maximum outer diameter (g) of the blade portion constituting the bladed member to the inner diameter (D) of the tube is as follows:
The food heat exchanger according to claim 1, wherein the value is 0.25 to 0.75. 4. The ratio (g / f) between the maximum outer diameter (g) of the blade portion constituting the bladed member and the outer diameter (f) of the rod-shaped shaft member.
It is 1.3-2.5, The heat exchanger for foods of any one of Claims 1-3. 5. Vegetables and fruits are finely crushed and strained .
A method for producing puree, which comprises subjecting the puree to heat sterilization using the food heat exchanger according to claim 1 when producing puree containing grated solids . 6. The method for producing a puree according to claim 5, wherein the heat-sterilized puree is subjected to a cooling treatment using the food heat exchanger according to claim 1. When manufacturing a 7. puree containing beverage containing vegetable or fruit puree, the pressed juice of the vegetables and fruits, and in a substantially sterile condition obtained by the process according to claim 5, wherein the sliding Grated solids
A method for producing a puree-containing beverage, comprising blending puree containing the puree. When 8. producing puree containing beverage containing vegetable or fruit puree, the pressed juice of the vegetables and fruits, and in a substantially sterile condition obtained by the process according to claim 5, wherein the sliding Grated solids
A method for producing a puree-containing beverage, comprising mixing a puree containing the mixture, adjusting the pH value of the resulting mixed solution to be 4.6 or less, and then subjecting the mixture to a heat sterilization treatment.