JP3576695B2 - Production method of fruit juice beverage with fruit - Google Patents

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fruit juice beverage containing whole fruit and a method for producing the same, and more specifically, a fruit juice beverage containing a whole fruit-treated fruit in a fully open can, and a fruit juice beverage treated with a sugar solution. The present invention relates to a method for producing a fruit-containing juice beverage, comprising a fruit charging step of charging fruits one by one into an open container, and a container supplying and filling step of filling and sealing the juice after filling the fruits.
[0002]
[Prior art]
Conventionally, there are many foods containing whole fruits, such as plum wine or syrup pickled, and this kind of food is usually treated with fruits such as sweetening, but fruit juice drinks with whole fruits Is not known.
This sweetening process is mostly manual, even in industrial production, to prevent the fruit from losing shape. For example, in the case of plums, 60 to 70% of the weight of the plums after harvesting and washing are prepared, and holes are made in the surface of the plums with a bamboo stick or the like. Next, put water and ome in a pan, boil until soft, and cool as it is. Fill another container with water, transfer the boiled fruit and remove the water. Repeat this process about three times, put the fruits in a zaru, etc., drain the water, put the sugar in a pan with a flat bottom in the order of sugar, plum, and sugar. Finally, pour the sugar and leave it for about half a day. Let the sugar dissolve for days. Further, the pot is put on a low heat and boiled so that sugar water remains at the bottom while removing the acne, thereby completing the sweetening of the plum fruit.
[0003]
The technology disclosed in Japanese Patent Publication No. Sho 60-52776 is known as an industrialization of the above-mentioned sweet processing of plum fruit. According to this known example, first, harvested ome is frozen, the frozen fruit is thawed at room temperature, the juice obtained at that time is separated, a sugar solution is injected into the fruit, and the fruit is further sugared. The sweetness processing is performed by heating the mixture in a liquid for a predetermined time.
[0004]
Next, the sweet-processed plum seeds are put into an open container one by one, and also in this case, it is manually performed in consideration of not damaging the fruit. And the process of filling and sealing this container with plum wine or syrup is automated.
[0005]
[Problems to be solved by the invention]
However, even if the sweetening of the plum is a known example that is industrialized, injecting a sugar solution into each plum is complicated as a device configuration and does not damage the plum. It was not always satisfactory from the point of view. In addition, it is not desirable from the standpoint of food hygiene management and work efficiency to manually add one fruit after sweetening into an open container.
[0006]
Accordingly, an object of the present invention is to provide a fully-opened can-containing fruit, which allows a consumer to easily enjoy a nutritive whole fruit and a fruit juice beverage at the same time simply by opening the can container. It is an object of the present invention to provide a method for producing a fruit juice beverage, and a fruit juice beverage containing fruit, which can easily and quickly treat fruits such as sweetening, and can automatically load fruits into an open container.
[0007]
[Means for Solving the Problems]
The method for producing a whole fruit juice beverage of the present invention has been proposed to solve the above-mentioned problems, and has the following configuration.
[0008]
That is, according to the present invention, the fruit whole and fruit processing steps marinate predetermined time to the sugar solution of predetermined sugar content, the, captured in fruit capturing device with storing said fruit after the treatment with the liquid in the immersion state in the tank A fruit charging step of charging fruits into a fully open can in an open state through a charging port, and supplying a fully open can below the supply port in synchronization with the charging speed of the fruits, and into a fully open can after charging the fruits. full opening can supply filling step to seal the full open cans filled with juice solution, method for producing a whole with fruit juice beverage characterized in that it consists of capital is provided. According to this method, the whole fruit, which is adjusted to an appropriate sugar content without human intervention and stored in a state of being immersed in the liquid in the tank, is scooped up one by one by a fruit catcher, and this is taken up by one to two grains. , A predetermined number of three tablets can be put into an open full-open can, and a delicious whole fruit juice beverage can be produced without damaging the fruit.
[0009]
Further, according to the present invention, a sugar solution outflow nozzle for promoting the flow of the sugar solution in the tank of the fruit input step and the placement of a plurality of fruits arranged toward the recess of the fruit catcher are eliminated. A method for producing the above-mentioned fruit-containing juice beverage comprising a sugar liquid jet nozzle is provided.
The sugar solution outflow nozzle discharges the sugar solution from the opening and flows the sugar solution in the tank, thereby keeping the concentration of the sugar solution constant and easily trapping the fruit in the fruit insertion port of the fruit catcher. The sugar solution ejection nozzle is for spraying a sugar solution for removing excess fruit when a plurality of fruits are placed in the fruit loose fitting opening of the fruit catcher. .
[0010]
Further, according to the present invention, there is provided a method for producing the fruit juice beverage containing fruit, wherein the liquid in the tank is in a range of 50 ° C to 70 ° C.
As a result, the fruit stored in a low temperature state can be brought to a preferable pulp temperature of 20 to 30 ° C.
[0011]
Further, according to the present invention, there is provided a method for producing the fruit juice beverage containing fruit, wherein the liquid in the tank in the fruit charging step is a sugar liquid having a predetermined sugar content.
This has the advantage that the sugar content of the fruit does not decrease during the fruit input step.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
An important feature of the present invention is to provide a method for producing a canned juice beverage in which a whole sugar-treated fruit is put in a metal full-open can and further juice is put.
The fully open can is configured such that the entire top surface is opened by pulling a pull-top formed on the top surface of the can, and is made of metal such as aluminum or tinplate.
[0013]
Fruit juice beverage containing fruit produced by the present invention, by putting the fruit juice beverage with the fruit in a metal full-open can, rarely damaged even by vibration or impact during transportation, and with time Since the hermetically sealed state is not loosened, it is possible to safely provide a consumer with a fruit juice beverage containing whole fruits .
[0014]
Examples of those that can be used as fruits in the present invention include plum seeds, apricots, grapes, cherries, plums, chestnuts, lychees, tangerines, mountain peaches, kumquats, etc., taking into account the original sweetness of each fruit, Sugar solution treatment is applied to sweetness that is easy to drink.
[0015]
Hereinafter, a method for producing a fruit juice beverage according to the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flow chart showing an embodiment of the present invention, and FIG. 2 is a cross-sectional view showing a drilling machine applied to fruits as needed. In FIG. 1, a method 1 for producing a fruit juice beverage containing fruit according to the present invention comprises, roughly speaking, a fruit treatment step 4 in which fruits are soaked in a sugar solution having a prescribed sugar content for a prescribed time, and the fruits 2 after the treatment are placed in a liquid in a tank. A fruit input process 6 in which the fruits 2 are picked up one by one at regular intervals by a fruit trapping machine while being stored in a immersion state, and are input one by one into a fully open can 5 through an input port. A full open can supply / filling step 8 of supplying the full open can 5 below the inlet in synchronization with the speed and filling the full open can 5 with the juice 2 after the fruit 2 is charged and sealing the full open can 5; It comprises a sterilization step 9 for sterilizing the hermetically sealed full-open can 5, and a cooling step 10.
[0016]
The fruit processing step 4 is a step for sweetening the fruit, and the fruit is usually used by defrosting the one stored in a frozen state immediately after the harvest, but of course, after the harvest without freezing. May be used. In the case of using a frozen fruit, a plurality of small holes 2a are drilled in the fruit 2 by a drilling machine 3 as necessary, and after thawing the fruit 2 after thawing and cooling, the fruit 2 is converted into a sugar solution having a predetermined sugar content. The treatment may be performed by immersing for a predetermined time. By doing so, it is possible to promote the infusion of the sugar solution into the fruit.
[0017]
In the drilling machine 3 used in this case, as shown in FIG. 2, two rolls 11, 11 are rotatably mounted on the main body 10, and a large number of needles 12 are planted on the two rolls 11, 11. By moving one of the rolls 11 so that the distance between the rolls can be adjusted, the distance between the needle 12 of one roll 11 and the needle 12 of the other roll 11 is set to be slightly smaller than the diameter of the fruit 2. It is composed by doing. A plurality of small holes 2a can be opened in the fruit 2 by putting the fruit 2 from the input chute 13 of the drilling machine 3, passing the fruit 2 between the two rolls 11 and 11 and taking out the fruit 2 from the discharge chute 14. it can.
[0018]
The fruit 2 is drained, immersed in hot water at a predetermined temperature, for example, 50 to 70 ° C. for a predetermined time, for example, 1 to 10 minutes, and blanched. . By immersing the fruit in hot water at the above temperature, the temperature can be adjusted to 20 to 30 ° C., which is an appropriate temperature for treating the pulp of the fruit with a sugar solution.
Subsequently, the fruit processing step 4 is completed by immersing the fruit 2 in a sugar solution having a predetermined concentration, for example, 35 to 45% by weight, for a predetermined time, for example, half a day to two days, and refrigerated at 1 to 8 ° C. store. Needless to say, the fruit may be treated with a sugar solution and transferred to the next fruit input step as it is without refrigerated storage.
[0019]
The fruit 2 that has been subjected to the sweetness treatment is charged one by one into the open full-open can 5 that is sequentially transferred in the fruit input step 6. When two or more grains are put in the can, the dosing step may be repeated without moving the can until the fruit feeding is completed. This input is performed by the fruit input device 20 shown in FIG. 3. The fruit input device 20 includes a tank 21 for temporarily storing the fruit 2, a pump 23 for supplying a liquid 22 to the tank 21, and an outlet of the tank 21. A liquid storage tank 25 for receiving the liquid 22 flowing out of the tank 24 is connected by a pipe.
[0020]
The tank 21 has an arcuate bottom with one end side gently inclined and an inclined annular flange 26 opening at the deepest part. A single fruit extracting device 27 is attached to the inclined annular flange 26, and a nozzle 28 for supplying a sugar solution is provided on the other end side of the tank 21. The nozzle 28 has an axial direction in which one fruit is extracted. It is directed towards the device 27.
[0021]
The single-fruit extracting device 27 is attached to a guide disk 29 fixed to the inclined annular flange 26, and a rotating shaft 30 provided through the center of the guide disk 29. And a disc-shaped fruit catcher 31 which rotates by sliding on the upper surface of the 21 side. In the vicinity of the outer peripheral portion of the fruit catcher 31, as shown in FIG. 4, fruit loose fitting openings 32 for aligning fruits in substantially the same direction are provided at equal intervals. Can be picked up and transported.
[0022]
Further, in order to make the inside of the sugar solution flowable and to easily put the fruit 2 on the fruit loose fitting opening 32, a sugar solution outflow nozzle 40 is formed toward the fruit loose fitting opening 32. In the case where the fruit has been put on, a sugar solution ejection nozzle 41 for ejecting the sugar solution in the opposite direction to the rotation direction of the disc-shaped fruit catcher 31 is formed in order to eliminate excess fruit. ing. Since the sugar solution ejection nozzle is for eliminating extra fruit, it is not always necessary to eject only sugar solution, and the purpose can be achieved by ejecting air as needed.
[0023]
As shown in FIG. 5, the guide disk 29 has a plurality of arc-shaped liquid passage holes 33 provided on a corresponding surface through which the fruit loose fitting opening 32 of the fruit catcher 31 slides and passes. 22 is discharged through the plurality of arc-shaped liquid passage holes 33. Further, a fruit drop port 34 is provided on the top side of the guide disc 29, and the fruit 2 conveyed along the upper surface of the guide disc 29 by the fruit catcher 31 can be dropped and taken out. ing.
[0024]
A drain gutter 35 for receiving the liquid 22 discharged through the arc-shaped liquid passage hole 33 is provided on the back side of the guide disk 29, and discharges the liquid 22 from the discharge port 21 to an external liquid storage tank 25. I do. The rotating shaft 30 projects and a sprocket 36 is attached, and the fruit catcher 31 is rotationally driven via the sprocket 36.
[0025]
A fruit input chute (input port) 37 is provided below the fruit dropping port 34 of the guide disk 29, and the fruits 2 dropped from the fruit dropping port 34 can be opened in a fully open can 5 on a full open can transport conveyor 38. You will be guided inside. Note that a fruit detector 39, for example, a camera, is attached to the fruit input chute 37, and detects whether or not the fruit 2 is surely input into a predetermined number of cans. Further, the fully open can 5 in the open state on the full open can transport conveyor 38 is held by a turret (not shown) so that the fruit 2 does not fall due to an impact when the fruit 2 falls.
[0026]
The liquid 22 in the tank 21 is preferably a sugar liquid having a predetermined sugar content, for example, 7 to 15 brix. This is because if the sugar solution is used, the sugar 2 does not come off during storage of the fruit 2 after the sweetness treatment in the tank 21, which is convenient. The sugar solution is preferably at a predetermined temperature, for example, in the range of 50 to 70 ° C. If the fruit 2 is immersed in the sugar solution in this temperature range, the fruit 2 is warmed before being put into the full-open can 5, and the load is reduced during the sterilization in the subsequent process. This is necessary for complete sterilization. These predetermined sugar content and predetermined temperature are always maintained by known means.
[0027]
The fruit loading step 6 by the fruit loading device 20 having the above-described configuration is performed as described below.
When the fruit 2 stored refrigerated at 1 to 8 ° C. is put into the tank 21, and the sugar solution 22 is constantly supplied from the sugar solution supply nozzle 28 by the pump 23, the solution 22 flows toward the fruit catcher 31. Then, it flows through the fruit insertion hole 32 into the drainage gutter 35 from the plurality of arc-shaped liquid passage holes 33 of the guide disk 29, enters the external liquid storage tank 25, and is again supplied into the tank 21 by the pump 23. . In the sugar solution, the sugar solution outflow nozzle 40 described above is formed in order to further promote the flow of the sugar solution, so that the solution flow L is always generated in the tank 21 toward the fruit catcher 31 in the tank 21. The fruit 2 in the tank 21 flows to the fruit play fitting opening 32 side of the fruit catcher 31 in combination with the gentle inclined arc-shaped bottom of the tank 21, and the fruit 2 is easily loosely fitted into the fruit play fitting opening 32. ing.
[0028]
Since the fruit catcher 31 is gently rotating, the fruit 2 is picked up and loosely fitted by the fruit loose fitting port 32 and moves upward while sliding on the guide disk 29. It falls into the charging chute 37 and is charged into the open full open can 5 held by the turret and on the full open can transport conveyor 38.
[0029]
At this time, the fruit 2 scooped up and loosely inserted by the fruit loose fitting opening 32 of the fruit catcher 31 has the fruit loose fitting opening 32 provided at regular intervals, and the fruit catcher 31 and the full open can transport conveyor 38 Since they are synchronized, they are reliably charged into the full open can 5 on the full open can transport conveyor 38. When the fruit 2 is not loaded from the fruit catcher 31 or when a plurality of fruits are loaded into the can, the fruit detector 39 provided on the fruit loading chute 37 causes the full open can transport conveyor 38 to move. It is stopped and waited until the fruit detector 39 detects a predetermined number.
[0030]
Then, in the full open can supply / filling step 8, the juice liquid 7 is filled in the full open can 5, and the fully open can 5 in an open state is sealed, sent to the next step, and sterilized in the sterilization step 8a. Sterilization is performed, for example, by heating at a temperature of about 90 to 95 ° C. for 5 minutes. The juice liquid 7 is appropriately prepared. For example, a mixture of plum juice and other fruit juices such as apples is used.
[0031]
The fruit juice beverage that has been passed through the sterilization step and filled in the full-open can is cooled to room temperature in the cooling step 8b to obtain the product 9. At this time, the cooling is preferably performed by two-stage slow cooling, for example, at 50 ° C. for 5 minutes, and further at 20 ° C. for 5 minutes.
[0032]
As described above, the embodiments of the present invention have been described with reference to the drawings. However, it is to be understood that the specific configuration is not limited to this, and arbitrary changes and additions are allowed without departing from the gist of the present invention. It is.
[0033]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, a whole nutritious whole fruit and a juice drink can be enjoyed simultaneously and easily, and there is no possibility that breakage or a sealing state will be released also by the vibration and impact at the time of a transport, and it will be easy for consumers. A fruit juice beverage containing fruits in a fully open can that can be safely provided is provided.
Further, according to the present invention, without the need for manual labor, fruits having an appropriate sugar content adjusted by the sugar solution, it is possible to reliably put a predetermined number in a full open can, fruit juice beverage containing fruit, efficiently And a method for sanitary production.
Furthermore, since the fruit always flows in the liquid stream and flows in the direction of the fruit catcher, the fruit catcher can surely scoop up one by one, so that the method is highly reliable, and a plurality of fruits can be put on the fruit catcher. In this case, a predetermined number of fruits can be surely put into a full-open can one by one by a sugar solution or air automatically injected from a nozzle.
[Brief description of the drawings]
FIG. 1 is a flowchart showing an embodiment of the present invention.
FIG. 2 is a sectional view showing a drilling machine according to an embodiment of the present invention.
FIG. 3 is a flow sheet diagram schematically showing a fruit input device according to an embodiment of the present invention.
FIG. 4 is a plan view of the fruit catcher according to the embodiment of the present invention.
FIG. 5 is a plan view of a guide disk according to an embodiment of the present invention.
[Explanation of symbols]
1 Process of manufacturing fruit juice beverage containing fruit 2 Fruit 2a Small hole 3 Drilling machine 4 Fruit processing process 5 Full open can 6 Fruit input process 7 Juice liquid 8 Full open can supply and filling process 8a Sterilization process 8b Cooling process 9 Product 10 Main body 11 Roll 12 Needle 13 Input chute 14 Discharge chute 20 Fruit input device 21 Tank 22 Liquid 23 Pump 24 Discharge port 25 Liquid storage tank 26 Inclined annular flange 27 Single fruit take-out device 28 Sugar liquid supply nozzle 29 Guide disk 30 Rotation axis 31 fruit catcher 32 fruit insertion hole 33 arc-shaped liquid hole 34 fruit falling port 35 drain gutter 36 sprocket 37 fruit input chute 38 full open can transport conveyor 39 fruit detector 40 sugar liquid outlet nozzle 41 sugar liquid ejecting nozzle

Claims (4)

A predetermined time marinate fruit processing steps fruit whole sugar solution given sugar content, as well as storing said fruit after the treatment with the liquid in the immersion state in the tank, the fruit captured by the fruit capture device through the inlet A fruit charging step of charging into a fully open can in an open state, a full open can being supplied below the supply port in synchronization with a fruit charging speed, and a juice container is filled with a juice liquid after the fruit is charged and a full open can is filled. And a fully open can supply and filling step for sealing the fruit juice. A sugar liquid outflow nozzle for promoting the flow of the sugar liquid in the tank of the fruit input step, and a sugar liquid ejecting nozzle for eliminating the placement of a plurality of fruits arranged toward the fruit insertion port of the fruit catcher; The method for producing a fruit-containing juice beverage according to claim 1, comprising: 3. The method for producing a fruit-containing juice beverage according to claim 2, wherein the liquid in the tank is in a range of 50C to 70C. Method for producing a fruit liquid introduced in the tank of step is a sugar solution having a predetermined Brix claims 1 to 3 with fruit juice as claimed in any one.

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