JPH0446109B2 - - Google Patents
Info
- Publication number
- JPH0446109B2 JPH0446109B2 JP62060012A JP6001287A JPH0446109B2 JP H0446109 B2 JPH0446109 B2 JP H0446109B2 JP 62060012 A JP62060012 A JP 62060012A JP 6001287 A JP6001287 A JP 6001287A JP H0446109 B2 JPH0446109 B2 JP H0446109B2
- Authority
- JP
- Japan
- Prior art keywords
- crushing
- fruits
- crusher
- apples
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 230000032258 transport Effects 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000002955 isolation Methods 0.000 claims 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 14
- 241000220225 Malus Species 0.000 description 10
- 235000021016 apples Nutrition 0.000 description 10
- 238000002845 discoloration Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 230000001590 oxidative effect Effects 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 5
- 239000011668 ascorbic acid Substances 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 235000015197 apple juice Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Disintegrating Or Milling (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
本発明は果実や野菜等の飲食物のための密閉破
砕装置に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a hermetic crushing device for food and beverages such as fruits and vegetables.
従来の技術
一般に果物や野菜などの果汁特にりんご等の果
汁の製造は、りんご等に含まれるポリフエノール
オキシダーゼの働きによる酸化変色を防止するた
めにアスコルビン酸(ビタミンC)等の酸化防止
剤を添加している。しかしアスコルビン酸は高価
である上にアスコルビン酸の化学的還元作用によ
り天然フレーバーが損われる等の問題があつた。Conventional technology In general, when producing fruit juices such as fruits and vegetables, especially fruit juices such as apples, antioxidants such as ascorbic acid (vitamin C) are added to prevent oxidative discoloration due to the action of polyphenol oxidase contained in apples, etc. are doing. However, ascorbic acid is expensive, and there are problems such as the natural flavor is impaired due to the chemical reduction effect of ascorbic acid.
また、にんじんの野菜汁の製法はにんじんを剥
皮、切断後、酵素の働きによる酸化変色を防止す
るために湯通し(ブランチング)を行ない、破
砕、搾汁しているが、湯通し時ににんじんに含ま
れている糖分、天然フレーバー等の有効成分が湯
の中に逃げ去ることによる野菜汁の品質の低下と
切断、湯通しおよび破砕の3工程を経ることによ
り、設備および操業費が嵩む等の問題があつた。 In addition, the method of manufacturing carrot vegetable juice involves peeling and cutting the carrots, then blanching them to prevent oxidative discoloration caused by the action of enzymes, then crushing and squeezing the juice. The quality of the vegetable juice deteriorates due to active ingredients such as sugar and natural flavor escaping into the hot water, and the three steps of cutting, blanching and crushing cause problems such as increased equipment and operating costs. Ta.
発明が解決しようとする問題点
そこで本発明は、酸素等の働きによる酸化変色
を防止すると共に天然フレーバーの変化を防止
し、かつ工程及び装置の簡素化、操業費の節減化
等のために水蒸気等を用いた簡単確実な構造を有
する果実や野菜等の密閉破砕装置を提供すること
を目的とする。Problems to be Solved by the Invention Therefore, the present invention aims to prevent oxidative discoloration due to the action of oxygen, etc., to prevent changes in natural flavor, and to simplify processes and equipment, reduce operating costs, etc. It is an object of the present invention to provide a hermetic crushing device for fruits, vegetables, etc., which has a simple and reliable structure.
問題点を解決するための手段
即ち、本発明に係る密閉破砕装置は、果実や野
菜等を外気と遮断して移送する前段弁装置と、送
られた果実等を破砕する装置と、該破砕装置に水
蒸気等の加熱媒体を供給する装置と、破砕された
果実等を密閉して移送する後段弁装置を備えた構
成を特徴とする。Means for Solving the Problems That is, the closed crushing device according to the present invention includes a pre-stage valve device that transports fruits, vegetables, etc. while shutting them off from the outside air, a device that crushes the sent fruits, etc., and the crushing device. The apparatus is characterized by a configuration that includes a device that supplies a heating medium such as steam to the container, and a downstream valve device that transports crushed fruits and the like in a hermetically sealed manner.
作 用
従つて、本発明の構成によれば、果実や野菜等
を移送する前段及び後段の弁装置により密閉され
た破砕装置内に水蒸気等を供給して外気を遮断
し、かつ加熱することにより酵素を失活させ、酸
化変色をなくして安定した色調を得ると共に、天
然フレーバーを保持させることができる。Therefore, according to the configuration of the present invention, by supplying water vapor etc. into the crushing device which is sealed by the valve devices in the front and rear stages for transferring fruits, vegetables, etc., shutting off outside air, and heating. Enzymes are inactivated, oxidative discoloration is eliminated, and a stable color tone can be obtained, while natural flavor can be retained.
実施例
以下に本発明の図面の実施例に基づいて説明す
る。Embodiments The present invention will be described below based on embodiments shown in the drawings.
本実施例はりんごの果汁を製造する装置であ
り、この果汁製造の前半工程が本発明に係る密閉
破砕装置である。 This embodiment is an apparatus for producing apple juice, and the first half of the process for producing apple juice is the hermetic crushing apparatus according to the present invention.
従来は通常ハンマーミル等の破砕機を用いて破
砕作業を行つているが、常温破砕であるので酸化
変色による褐変防止のために原料投入時にアスコ
ルビン酸(ビタミンC)を原料1TON当り約1Kg
を5〜10%溶液として定量ポンプで注入してい
る。 Conventionally, crushing is usually done using a crusher such as a hammer mill, but since the crushing is done at room temperature, about 1 kg of ascorbic acid (vitamin C) is added per 1 ton of raw materials when adding the raw materials to prevent browning due to oxidative discoloration.
is injected as a 5-10% solution using a metering pump.
本発明では原料投入シユート1の下に前段弁装
置として密閉ロータリーバルブ2を用い、その後
段でりんごを破砕する前に水蒸気を水蒸気ノズル
3を介して吹込み、原料に対する外気遮断と同時
に加熱を行い、アスコルビン酸を添加することな
く連続的に破砕機4に送り込む。 In the present invention, a closed rotary valve 2 is used as a pre-stage valve device under the raw material inputting chute 1, and before crushing the apples in the subsequent stage, steam is blown through the steam nozzle 3, and the raw material is heated at the same time as the outside air is cut off. , continuously fed into the crusher 4 without adding ascorbic acid.
破砕機4は図示しないが回転軸の貫通部は特殊
シール機構を有する密閉構造であり、破砕機4内
は水蒸気ノズル3を介して供給された蒸気が充満
し、破砕時、果実等は加熱された状態となつてい
る。 Although the crusher 4 is not shown, the penetration part of the rotating shaft has a sealed structure with a special sealing mechanism, and the inside of the crusher 4 is filled with steam supplied through the steam nozzle 3, so that the fruits, etc. are heated during crushing. It is in a state of
そして後段の弁装置としての輸送ポンプ5はサ
ニタリー型モノポンプで特殊シール機構を有する
密閉構造となつており、固液輸送にも適し原料付
着を生じない構造を有している。破砕されたりん
ごはこの輸送ポンプ5で移送されてクツカー6に
達する。 The transport pump 5, which serves as a subsequent valve device, is a sanitary type monopump with a sealed structure having a special sealing mechanism, and has a structure suitable for solid-liquid transport and does not cause material adhesion. The crushed apples are transported by the transport pump 5 and reach the crusher 6.
クツカー6は粘性液体用二重管式熱交換器で、
加熱部7と急冷部8から成り、加熱部は破砕物の
一定温度保持を、又急冷部は短時間内に後工程の
搾汁機9の性能に適した温度降下を行うもので、
最適の温度と時間を調節することができる。 Kutzker 6 is a double tube heat exchanger for viscous liquids.
Consisting of a heating section 7 and a quenching section 8, the heating section maintains a constant temperature of the crushed material, and the quenching section lowers the temperature within a short time to suit the performance of the juice extractor 9 in the subsequent process.
You can adjust the optimal temperature and time.
加熱部7は内部にスタチイツクミキサーを備え
おり、これは単純な構造で付着、焦げつきが起こ
りにくいため簡単に洗滌ができ伝熱性能も優れて
いる。尚このクツカー6は必ずしも必要ではな
く、輸送ポンプ5から直接搾汁機等に接続可能で
ある。 The heating section 7 is equipped with a static mixer inside, which has a simple structure and does not easily cause sticking or burning, so it can be easily cleaned and has excellent heat transfer performance. Note that this extractor 6 is not necessarily necessary, and the transport pump 5 can be directly connected to a juice extraction machine or the like.
更に詳述すれば、洗滌された原料りんご(小容
量装置の場合は分離機により4〜8分割される。)
はシユート1を介して投入され、密閉式ロータリ
ーバルブ2により強制的に、破砕機4に送られ
る。 More specifically, washed raw apples (in the case of a small-capacity device, are divided into 4 to 8 pieces by a separator).
is introduced through a chute 1 and forcibly sent to a crusher 4 by a closed rotary valve 2.
ロータリーバルブ2の下方には、原料りんごの
加熱と同時に外気遮断を行うために鉄分除去用フ
イルタ10を通して蒸気を供給する水蒸気ノズル
3が設けられており、また出口の原料りんごの温
度を所定温度に保持するために、蒸気入口には自
動温度調節弁11が設けられている。 A steam nozzle 3 is provided below the rotary valve 2 to supply steam through an iron removal filter 10 in order to simultaneously heat the raw apples and cut off outside air. To maintain this, an automatic temperature control valve 11 is provided at the steam inlet.
破砕機4の入口には、加熱された原料りんごを
円滑に供給するためにスクリユーフイーダ14を
設けている。 A screw feeder 14 is provided at the entrance of the crusher 4 to smoothly feed heated raw apples.
破砕機4は詳細を図示しないが回転ピン・デイ
スク型破砕機(キツコーマン(株)製サニタリー2S
型粉砕機)で、原料の付着防止、特殊なシール機
構による漏洩防止及び耐熱設計により、後工程で
ある搾汁性に適したりんごの加熱及び破砕に優れ
た性能を有している。 Although the details of the crusher 4 are not shown, it is a rotating pin/disk type crusher (Sanitary 2S manufactured by Kitsukoman Co., Ltd.).
This type crusher has excellent performance in heating and crushing apples suitable for later processing, which is suitable for juicing, by preventing raw materials from adhering to each other, preventing leakage through a special sealing mechanism, and having a heat-resistant design.
破砕機4を出た破砕されたりんごは、サニタリ
ー型モノポンプ5(ヘイシン装備(株)NEL−S型)
により加圧送出され、加熱用クツカー7により所
定温度と時間を保持した後、クツカーの冷却部8
により急冷し、後工程である搾汁機9へ送られ
る。 The crushed apples coming out of the crusher 4 are sent to a sanitary type mono pump 5 (NEL-S type manufactured by Heishin Equipment Co., Ltd.)
After being pressurized and delivered by the heating cupper 7 and maintained at a predetermined temperature and time, the cupper's cooling section 8
The juice is rapidly cooled and sent to the juice extraction machine 9, which is a subsequent process.
クツカー6の加熱部7の保持温度は調節弁12
により調節され、保持時間は加熱管の本数により
調節可能である。 The holding temperature of the heating section 7 of the heater 6 is controlled by the control valve 12.
The holding time can be adjusted by the number of heating tubes.
クツカー6の冷却部8の冷却温度は調節弁13
により調節され、冷却時間は冷却管の本数により
調節可能である。 The cooling temperature of the cooling section 8 of the cooler 6 is controlled by the control valve 13.
The cooling time can be adjusted by the number of cooling pipes.
原料りんごの品種、熟成度などによる破砕性の
変化に対しては破砕機の回転を変えることにより
最適条件を選ぶことができる。 Optimum conditions can be selected by changing the rotation of the crusher in response to changes in crushability due to the variety of raw apples, ripeness, etc.
発明の効果
以上の説明から判るように、本発明の構成によ
れば、破砕装置の前後工程に弁装置を設け、密閉
された破砕装置に水蒸気等を供給し、破砕される
果実等を外気と遮断し、かつ加熱することによ
り、酵素を失活させ酸化変色による問題を解消し
安定した色調を得ると同時に天然フレーバーを保
持することができ、液汁の生産コストを低減する
だけでなく、品質を向上すると共に安定にするこ
とができる。Effects of the Invention As can be seen from the above description, according to the configuration of the present invention, a valve device is provided before and after the crushing device, and water vapor or the like is supplied to the closed crushing device, so that the fruits, etc. to be crushed are exposed to the outside air. By blocking and heating, it is possible to deactivate enzymes, eliminate problems caused by oxidative discoloration, obtain a stable color tone, and at the same time retain the natural flavor, which not only reduces the production cost of liquid juice but also improves its quality. It can be improved and stabilized.
図面は本発明の一実施例を示す密閉破砕装置を
用いたりんご汁製造装置の斜視図である。
2……密閉ロータリーバルブ、3……水蒸気ノ
ズル、4……破砕機、5……輸送ポンプ。
The drawing is a perspective view of an apple juice manufacturing apparatus using a closed crushing apparatus showing an embodiment of the present invention. 2... sealed rotary valve, 3... steam nozzle, 4... crusher, 5... transport pump.
Claims (1)
弁装置と、送られた果実等を破砕する装置と、該
破砕装置に水蒸気等の加熱媒体を供給する装置
と、破砕された果実等を密閉して移送する後段弁
装置とを備えたことを特徴とする密閉破砕装置。1. A pre-stage valve device that transports fruits, vegetables, etc. in isolation from the outside air, a device that crushes the fruits, etc. sent, a device that supplies heating medium such as steam to the crushing device, and a device that supplies the crushed fruits, etc. to the crushing device. A closed crushing device characterized by comprising a second stage valve device for transferring in a sealed manner.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62060012A JPS63226270A (en) | 1987-03-17 | 1987-03-17 | Sealed grinder |
US07/163,552 US4848678A (en) | 1987-03-17 | 1988-03-03 | Apparatus for crushing fruit and vegetables |
EP19880104174 EP0282991A3 (en) | 1987-03-17 | 1988-03-16 | Method of crushing fruit and vegetables and enclosed crushing apparatus for carrying out the same |
CN88101329.3A CN1013473B (en) | 1987-03-17 | 1988-03-17 | Method for extracting fruit and vegetable and enclosed extraction apparatus |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62060012A JPS63226270A (en) | 1987-03-17 | 1987-03-17 | Sealed grinder |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63226270A JPS63226270A (en) | 1988-09-20 |
JPH0446109B2 true JPH0446109B2 (en) | 1992-07-28 |
Family
ID=13129730
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62060012A Granted JPS63226270A (en) | 1987-03-17 | 1987-03-17 | Sealed grinder |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS63226270A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5827560B2 (en) * | 2011-12-26 | 2015-12-02 | 株式会社日清製粉グループ本社 | Edible plant cutting device and method for producing edible plant powder |
JP6945196B2 (en) * | 2019-03-28 | 2021-10-06 | 株式会社ほうじゅ倶楽部 | Extraction or concentration method of biological components and extraction or concentration device |
-
1987
- 1987-03-17 JP JP62060012A patent/JPS63226270A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS63226270A (en) | 1988-09-20 |
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