JPH08196250A - Heat exchanger for food and production of puree and drink containing the puree - Google Patents

Abstract

PURPOSE: To provide a tube-type heat exchanger for a food capable of improving a heating speed or a cooling speed of a food material and preventing the clog ging of a tube as far as possible in the heating or cooling of a viscous food material such as puree by the heat exchanger. CONSTITUTION: This is a heat exchanger for a food provided with a tube through which a viscous food material such as a puree flows to be heated or cooled. A bladed member 37 having blades 40 intermittently along a rod- shaped axis 38 is inserted into the tube 26 at least at the inlet port for the food material. Further, the tube 26 has a space (h) between the outer peripheral surface of the blades 40 and the inner peripheral surface of the tube through which the food material flowing in the tube 26 can pass it.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat exchanger for foods, a method for producing puree, and a method for producing a beverage containing puree. More specifically, a viscous food material such as puree flows inside a tube and is heated. The present invention also relates to a heat exchanger for food that is cooled, a method for producing puree using the heat exchanger for food, and a method for producing a puree-containing beverage containing the puree obtained by the method for producing puree.

[0002]

2. Description of the Related Art Vegetable and fruit purees such as tomato puree and apple puree are food raw materials used for various foods and are therefore stored and transported. For this reason, it is necessary to sterilize the puree used for storage and transportation to render it substantially sterile. As this sterilization treatment, a heat sterilization treatment using a plate type heat exchange device (hereinafter sometimes referred to as a plate type heat sterilization treatment) is usually adopted. In the plate-type heat sterilization treatment, a plurality of plates placed at narrow intervals are heated, and the puree subjected to the heat sterilization treatment is caused to flow in the narrow intervals between the plates to heat the purees. By the way, recently, beverages such as juices containing grated solids of vegetables and fruits are manufactured and sold. The solid content of vegetables and fruits to be added to such a beverage is obtained by adding puree containing a large amount of grated solids to the juice of vegetables and fruits.

[0003] As described above, when plate-type heat sterilization treatment is performed on puree containing a large amount of grated vegetables and fruits solids, the narrow gap between the plates is easily blocked by the solids. It is necessary to frequently clean the exchange device. In addition, the shape of the grated solids contained in the puree in a large amount is easy to collapse, and the grated, crushed and unique texture (hereinafter sometimes referred to as the grated texture) is lost. , May give a creamy texture. The beverage containing the cream-like puree has a different texture, such as throat, from the beverage containing the puree having a grated texture. Therefore, the puree having a grated texture cannot be subjected to the plate-type heat sterilization treatment, and since the puree is stored and transported by freezing, the storage cost and the transportation cost of the puree are high. Become. Therefore, the present inventors, in order to perform the heat sterilization treatment of puree without being substantially blocked by the solid content and substantially impairing the grated texture, instead of the plate heat sterilization treatment, the tube heat exchange treatment is performed. A heat sterilization process using the device (hereinafter, sometimes referred to as a tube type heat sterilization process) was tried.

[0004]

According to the tube-type heat sterilization treatment, when the amount of puree treatment is small, the puree is heat-sterilized while maintaining the shape of grated solids contained in the puree. Can be applied. However, in the tube heat exchanger, the rate of temperature rise of the puree is slow, so it is difficult to increase the heat sterilization treatment amount of the puree, and the tube is easily blocked. For this reason, it is difficult to industrially use the tube heat exchange device for heat sterilization treatment of viscous food materials such as puree. However, according to the tube heat exchanger, it is possible to perform a treatment such as heat treatment on the viscous food material without breaking the shape of the contained solid content. Therefore, if the heating rate or cooling rate of viscous food ingredients such as puree can be improved and the tube can be prevented from being blocked, a tube heat exchange device can be used for heat sterilization treatment of viscous food ingredients such as puree. It can be preferably used.

Therefore, an object of the present invention is to improve the heating rate or cooling rate of a food material when heating or cooling a viscous food material such as puree by means of a tube heat exchanger, and also to block the tube. The object is to provide a food heat exchange device capable of preventing the above-mentioned problem as much as possible. Furthermore, an object of the present invention is to provide a puree production method capable of efficiently obtaining a substantially pure puree, and a puree containing beverage containing a substantially sterile puree can be easily obtained. It is also to provide a method for producing a contained beverage.

[0006]

[Means for Solving the Problems] First, when the viscous food material such as puree is heated or cooled by a tube heat exchanger, the heating speed or cooling speed of the food material is improved. When the difficult cause was examined, it was inferred that the viscous flow composed of the viscous food material was flowing in the tube in a laminar flow state. Therefore, the present inventors have
In order to achieve the above-mentioned object, it was considered that it is effective to heat or cool while vibrating the viscous flow that flows in a laminar flow state in the tube, and as a result, the present invention was reached, and as a result, the present invention was reached. That is, the present invention is a heat exchange apparatus for food, wherein a viscous food material such as puree flows through the inside of a tube to be heated or cooled, and at least in the inlet side tube of the food material, a rod-shaped shaft member. A bladed member having blades formed intermittently or continuously along is inserted, and between the outer peripheral surface of the blades and the inner wall surface of the tube, there is a gap through which the food material flowing in the tube can pass. The heat exchanger for foods is characterized by being formed.

Further, the present invention is characterized in that, when vegetables or fruits are finely crushed and strained to produce puree, the puree is subjected to heat sterilization treatment using the food heat exchange device. In the manufacturing method. Furthermore, when producing a puree-containing beverage containing puree of vegetables and fruits, the juice of the vegetables and fruits is substantially obtained by heat sterilization treatment using the heat exchanger for food. It is also a method for producing a puree-containing beverage, which is characterized in that aseptic puree is blended.

In the present invention having such a structure, the structure of the heat exchange device can be simplified by making both end surfaces of the rod-shaped shaft member constituting the bladed member both free ends. Further, 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 set to 0.
25 to 0.75, 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. By setting to be 2.5, it is possible to prevent the feed pressure of the food material from rising while stirring the viscous flow composed of the viscous food material. In addition, heat applied to the puree by the heat treatment can be quickly removed by subjecting the puree that has been subjected to the heat sterilization treatment to the cooling treatment using the heat exchanger for food, so that the heat alteration of the puree can be achieved. Can be prevented. Furthermore, the juice of vegetables or fruits is mixed with a substantially aseptic puree obtained by using the heat exchange device for food, and then the p of the obtained mixture is added.
By adjusting the H value to be 4.6 or less,
It is 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 is usually in a laminar flow state. Almost no agitation is made between the part and the central part. For this reason,
When a heating medium or a refrigerant is flowed to the outer wall surface side of the tube to heat or cool the viscous flow, the viscous flow flowing inside the tube is only locally heating or cooling the viscous flow near the pipe wall. Therefore, 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 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 heating medium or the refrigerant may cause local overheating or supercooling of the viscous flow in the vicinity of the pipe wall. 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 device of the present invention, the rod-shaped shaft member is provided in the inlet side tube where the temperature difference between the viscous flow composed of the viscous food material and the heat medium or the refrigerant becomes maximum. A bladed member having blades formed intermittently or continuously is inserted along. Therefore, the viscous flow in the laminar flow state can be stirred to uniformly heat or cool the entire viscous flow while preventing local overheating or supercooling of the viscous flow near the pipe wall. . Moreover, since there is a gap between the outer peripheral surface of the blade and the inner wall surface of the tube, through which the food material flowing in the tube can pass, the feeding pressure of the viscous food material caused by the insertion of the bladed member. Can also be prevented from rising.

[0011] Further, the heat exchange apparatus for foods is used to heat-sterilize puree having a grated texture, so that the solid content of the grated solid is not destroyed. It can be substantially sterile. Furthermore, the conditions of the heat sterilization treatment of the puree-containing beverage may be alleviated by blending the obtained substantially sterile puree with the juice of vegetables or fruits.

[0012]

The present invention will be further described with reference to the drawings. FIG. 1 is a schematic vertical sectional view for explaining an outline of a food heat exchange device according to the present invention. Hereinafter, a 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 heat exchanger 10 for food, a large number of heating tubes having both ends inserted into a large number of openings formed in each of the partition plates 12 and 14 are inserted into the tubular body 16. There is. Such a partition plate 12,
Among them, the partition plate 12 faces the raw material supply chamber 20 provided with the raw material supply port 18 and the raw material discharge chamber 24 provided with the raw material discharge port 22, and the partition plate 14 is the raw material supply chamber 20.
To the passage chamber 30 that guides the raw material passing through the inlet side tube 26 to the inlet side of the outlet side tube 28. still,
The cylindrical 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 heat exchanger 10 for foods 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 side tube 26, and then exit side. The heat is discharged from the raw material discharge port 22 of the raw material discharge chamber 24 through the tube 28 to the outside of the food heat exchange device 10. On the other hand, the heat medium for heating the food material is the heat medium supply port 32.
After heating the food material that is supplied from the inside into the tubular body 16 and passes through the inlet side tube 26 and the outlet side tube 28,
The heat medium is discharged from the heat medium discharge port 34 to the outside of the cylindrical body 16.

By the way, when a viscous food material such as puree obtained by crushing vegetables and fruits into small pieces and lining it is heated in the food heat exchange device 10 as a heating wire, the food material passing through the heating tube is laminar flow. It flows in the state. Therefore, it is difficult to mix the food ingredients in the vicinity of the tube wall and the center of the heating tube, and only the food ingredients in the vicinity of the tube wall are easily heated. In this way, if only the food material near the pipe wall is easily heated,
The temperature difference between the food material and the heating medium is usually made large in order to keep the temperature of the entire food material at a predetermined temperature while ensuring the heat treatment rate. However, when the temperature difference between the food material and the heat medium is large, the temperature difference between the food material passing through the inlet side tube 26 and the heat medium becomes the largest, and the food material near the pipe 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, according to the present invention, the viscous flow composed of a viscous food material such as puree passes through the inside of the inlet tube 26 where the temperature difference between the food material and the heat medium is the largest, in a laminar flow state. The bladed member 36 shown in FIG. 2 is inserted into the inlet-side tube 26 in order to uniformly heat the entire viscous flow while preventing local overheating of the viscous flow near the tube wall. To do. The bladed member 36 is provided on the inlet side tube 2
6 along the rod-shaped shaft member 38 having substantially the same length as
0, 40, ... Are formed intermittently. The blade portion 40 is composed of blades 41 and 42 inclined in different directions with respect to the shaft member 38.
The pitch width e of 2 is 5 to 30 mm, and the interval m between the blade portions 40 is 80 to 100 mm. Further, the blade portion 40
Outer surfaces of the blades 41, 42 and the inlet side tube 2
It is necessary to form a gap h between the inner wall surface of 6 and the food material flowing in the tube. This gap h can prevent the feed pressure of viscous food material from increasing.

In order to form such an interval h, the ratio (g) between the maximum outer diameter (g) of the blade portion 40 and the tube inner diameter (D) is determined.
/ D) is preferably 0.25 to 0.75.
If g / D is less than 0.25, it tends to be difficult to sufficiently stir the viscous flow flowing in the tube in a laminar flow state.
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.
The ratio (g / f) to the outer diameter (f) of is preferably 1.3 to 2.5. When g / f is less than 1.3, the shaft member 38 is too thick, so that the feed pressure of the viscous food material tends to increase, or the viscous flow that flows in a laminar flow state is not sufficiently stirred. It also 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 the bladed member whose outer peripheral surface is in sliding contact, the food material in the vicinity of the tube wall can be scraped off, and it is possible to prevent the food material from sticking to the inner wall surface of the tube. However, in the case of such a bladed member, it is difficult to heat-treat a large amount of food raw material because the feed pressure of viscous food raw material such as puree rises sharply. 2 shows the blade member 36 in which the blade portion 40 is formed intermittently in the longitudinal direction of the shaft member 38, the shaft member 38
Alternatively, a bladed member in which blades inclined at a predetermined angle are continuously formed may be used.

The bladed member 36 shown in FIG. 2 may be forcedly rotated by gripping one end thereof by the driving means, but both ends thereof are both free ends and are not gripped by any gripping member, and the inlet side is not provided. Inserting into the tube 26 is preferable because the structure of the food heat exchange device 10 can be simplified. In this way, a part of the bladed member 36 inserted into the inlet side tube 26 without being gripped is pushed out by the food material passing through the inlet side tube 26, but one end of the bladed member 36 is passed through the passage. It contacts the inner wall surface of the chamber 30. For this reason, the entire bladed member 36 is not pushed out from the inlet side tube 26. Therefore, in the passage chamber 30, it is preferable to form the gap between the inner wall surfaces of the passage chamber 30 to be a narrow gap within a range that does not hinder the flow of the viscous food material. 1 and 2, the bladed member 36 is inserted only in the inlet side tube 26, but the bladed member 3 is also inserted in the outlet side tube 28.
6 may be inserted without any grip. In this case, between the inner wall surfaces of the raw material discharge chamber 24, one end of the bladed member 36 pushed out from the outlet side tube 28 is brought into contact with the food material passing therethrough and the entire bladed member 36 is not pushed out. It is preferable to form the intervals at narrow intervals within a range that does not hinder the flow of the food material. Furthermore, although the heat exchanger 10 for foods used as a heating device has been described so far, the refrigerant is supplied from the heat medium supply port 32 into the tubular body 16 and the refrigerant is supplied from the heat medium discharge port 34 to the tubular body 16. It goes without saying that by discharging the refrigerant, it can be used as a cooling device.

A food heat exchange apparatus 10 shown in FIGS. 1 and 2.
Can be suitably used as a heat treatment device for puree obtained by finely crushing vegetables and fruits and lining them. An example of the manufacturing process of such puree is shown in FIG. In FIG. 3, peels and shavings 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 shavings of the vegetables and fruits and the crushing step, it is preferable to adjust the number of revolutions of the hammer crusher 52 so that the degree of crushing can be made uniform. In this way, the crushed crushed vegetables and fruits are sent to the heating device 54 and subjected to a heat treatment, and a browning prevention treatment for deactivating the enzyme contained in the vegetables and fruits is performed. By the heat treatment by the heating device 54, the flavor of the obtained puree of vegetables and fruits can be improved, and the efficiency of lining with a screen described later can be improved. In this heat treatment, it is preferable that the crushed vegetables or fruits are retained in the heating device 54 maintained at a temperature of about 80 ° C. for about 10 minutes. Furthermore, the presence of L-ascorbic acid in the crushed products of vegetables and fruits enables effective browning prevention treatment. Therefore, it is preferable to add L-ascorbic acid in the grinding step.

The crushed vegetables and fruits that have been subjected to the browning-preventing treatment are refined by being screened while being pressed by the blades on the screen having a predetermined opening provided in the lining machine 66 to be pure vegetables and fruits. By adjusting the opening of the screen, it is possible to obtain a puree of vegetables and fruits having a grated texture. Here, in order to obtain a puree of vegetables and fruits that have a grated texture, it depends on the type of vegetables and fruits, for example, carrots preferably have a screen opening of 1.5 mm or more, and apples The opening of the screen is preferably 3 mm or more (preferably 3 to 6 mm).

The obtained vegetable or fruit puree is once stored in a tank 58 and an organic acid such as citric acid or ascorbic acid is added to adjust the pH value. At this time, it is preferable to adjust the pH value of 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 taste, aroma, color and nutrients of vegetables and fruits can be sterilized while being sufficiently preserved to be substantially sterile. The puree of the state is obtained. For such heat sterilization treatment, a heat sterilizer 60 including a heating device 62 and a cooling device 64 is used. Therefore, the vegetable or fruit puree that has been heat-treated by the heating device 22 is immediately cooled by the cooling device 24,
Deterioration of puree can be prevented as much as possible.

The heating device 62 and the cooling device 64 include
The heat exchanger 10 for foods shown in FIGS. 1 and 2, that is, the bladed member 3 in which the blade portion 40 is intermittently formed along the rod-shaped shaft member 38 in the inlet side tube 26 of the puree.
6 is inserted and a gap h is formed between the outer peripheral surface of the blade portion 40 and the inner wall surface of the inlet side tube 26 so that a gap h through which puree flowing in the inlet side tube 26 can pass can be formed. Are using. Therefore, even if the puree with a grated texture is subjected to heat sterilization treatment,
The heat sterilization treatment can be performed without breaking the shape of the grated solid content. Here, when the plate-type heat sterilizer conventionally used in the food industry is used for the heating device 62, the grated solid content in the puree is easily re-ground, so that a grated texture is exhibited. Difficult to get puree.

Further, as the pumps 70, 70 used in the puree manufacturing process shown in FIG. 3 for transferring crushed vegetables or fruits or purees to the heating devices 54, 62, it is possible to increase the discharge pressure to a high level. Screw pump 70 shown in FIG.
To use. In this screw pump 70, a screw 82 rotatably inserted in a casing 80 is rotated by an electric motor 84, and a crushed product of vegetables or fruits or puree supplied from an inlet 86 is pressurized and discharged from an outlet 87 for heating. Supply to the devices 54, 62. In addition, a purifier 5
Pump 7 for transferring the puree passing through 6 to the tank 58
As No. 2, since the high discharge pressure is not required, the rotary pump 72 shown in FIG. 5 is used. The 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 products of vegetables and fruits or purees,
Unlike the conventional centrifugal pump in which the blades rotate, the blades do not crush the crushed vegetables or fruits or the puree again, so that the puree having a grated texture can be easily obtained. The vegetables and fruits that can be used in the present invention are
Any puree can be used, but carrots, tomatoes, apples, peaches, kales, spinach, pears, quince, plums, apricots, grapes and the like can be preferably used.

Since the vegetable and fruit purees obtained in the puree production process shown in FIG. 3 are substantially sterile, they can be stored and transported at room temperature for a long period of time, and can be used for various purposes. Can be used. In particular, it can be suitably used for puree-containing beverages containing purees of vegetables and fruits.
Such a puree-containing beverage can be obtained by blending the juice of vegetables or fruits with the substantially sterile puree of vegetables or fruits obtained in the process of producing purees shown in FIG. In particular, after the juice of vegetables or fruits is mixed with the substantially aseptic puree obtained in the puree production process shown in FIG. 3, the pH value of the obtained mixed solution is 4.6.
The heat sterilization condition when the obtained puree-containing beverage is filled in a can or the like can be remarkably relaxed by adjusting the content to be the following (preferably 4.0 or less). For this reason,
It is possible to industrially produce a puree-containing beverage in which the taste, aroma, color and nutrients of vegetables and fruits are sufficiently preserved. At this time, it is preferable to preliminarily heat-sterilize the squeezed liquid of vegetables or fruits in which the puree in a substantially sterile state is mixed. By such heat sterilization treatment, a substantially squeezed juice can be obtained, and the sterile juice can be stored and transported at room temperature for a long period of time. still,
The heat sterilization condition for the squeezed juice of vegetables and fruits is also adjusted by adjusting the pH value of the squeezed juice to 4.6 or less (particularly preferably pH value of 4.0 or less). Can be relaxed.

When producing such a puree-containing beverage,
Usually, a mixed beverage solution obtained by adding a predetermined amount of puree to juice of vegetables or fruits is stored in a blend tank and distributed into small containers. At this time, when the mixed beverage liquid is stored in the blend tank, the puree easily precipitates, so that the amount of puree in the beverage distributed in the small container easily varies. The phenomenon that the puree easily precipitates in the mixed beverage liquid is due to the difference in specific gravity between the puree and the juice. Therefore, a sweetener such as sugar and a thickener are added to the juice to eliminate the difference in specific gravity between the puree and the juice as much as possible, thereby precipitating the puree in the mixed beverage as much as possible. To prevent. Here, if there are many sweeteners such as sugar added to the squeezed juice, the amount of the thickener added is reduced, and conversely, if there are few sweeteners such as sugar added, the thickener is added. Increase the amount added. The thickeners that can be used here include carrageenan, pectin, xanthan gum, tamarind, seed polysaccharide and the like.

Further, by attaching a stirrer to the blend tank, precipitation of puree is prevented. The stirrer is provided with an inverter, and the rotation speed of the stirring blade is adjusted to prevent the puree from being crushed again by stirring. Further, in this blend tank, an inert gas such as nitrogen is bubbled into the stored mixed beverage liquid to supplement the stirring by the stirring blade. In this way, a mixed beverage solution that eliminates the difference in specific gravity between puree and squeezed juice as much as possible,
By bubbling an inert gas such as nitrogen while stirring with a stirrer, the precipitation of puree can be prevented, so even if the mixed beverage liquid is distributed in a small container, the variation in puree content can be minimized. .

[0027]

EXAMPLES The present invention will be described in more detail by way of examples. Example 1 Apple puree was manufactured by the puree manufacturing process shown in FIG. At the time of manufacturing this apple puree, the heat exchanger for food 10 shown in FIG. 1 is used as a heating device 62 for subjecting the apple puree to heat sterilization.
In FIG. 6, the bladed member 36 shown in FIG. 2 is inserted. In this bladed member 36, the ratio (g / D) of the maximum outer diameter (g) of the blade portion 40 and the inner diameter (D) of the inlet side tube 26 is 0.
57 and the ratio (g / f) between the maximum outer diameter (g) of the blade portion 40 and the outer diameter (f) of the shaft member 38 is 1.67, and the blade 4
The gap h between the outer peripheral surface of the first and the second inner walls 42 and the inner wall surface of the inlet side tube 26 is 17.5 mm. In addition, the pitch width e of the blades 41 and 42 forming the blade portion 40 is about 15 m on average.
and the distance m between the blades 40 is about 85 m on average.
m.

Heated water heated to 100 ° C. or higher is supplied to the heat medium supply port 32 of the food heat exchange device 10 used in the heating device 62, and apple apple puree is heated to 98 ° C. or higher and stays for about 15 seconds. Then, it was immediately cooled by the cooling device 64. This cooling device 64 also uses the food heat exchange device 10 shown in FIG. 1, and its specifications are the same as those of the heating device 62. The apple puree heated to 98 ° C.
The cooling water temperature and flow rate were adjusted so that the temperature could be cooled to 30 ° C. or lower with a retention of about 2 seconds. The obtained apple puree is
It had a grated texture and could be made substantially sterile. In the heat sterilization treatment of such apple puree, the apple puree can be treated at a treatment rate of 4 tons / hour and the feed pressure thereof is 1.5 kg / cm.
^{It was 2} (gauge pressure).

Comparative Example In the same manner as in Example 1 except that the member 36 with blades was not inserted into the inlet side tube 26, the apple puree was heat-sterilized. In this case, when the heating temperature of the apple puree was 98 ° C., the feed pressure was almost the same as in Example 1, but the apple puree could only be processed at the 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 reduce the pH value of carrot puree to 4.4,
Heat sterilization treatment was performed. In the heating device 62 for such heat sterilization treatment, the heating water temperature and flow rate are adjusted so as to heat the carrot puree to 115 ° C. in the residence time of about 45 seconds, and the cooling device 64 also retains the carrot puree in the residence time of about 45 seconds. The cooling water temperature and flow rate were adjusted so as to cool the water to 30 ° C. or lower. The carrot puree obtained is
It was substantially aseptic, exhibited the scent, taste, color and the like of carrot and had a grated texture.
In the heat sterilization treatment of such carrot puree, 4
Carrot puree can be processed at a 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 mixture obtained by mixing orange juice and the like, and the pH value of the mixture was adjusted to 3.9. Further, the obtained mixed solution was put in a container and sterilized by heating at 98 ° C. to obtain Sample 1. In addition, p that was frozen and stored with almost no heat sterilization in fruit juice mixed with orange juice or the like.
Carrot puree having an H value of about 5 was mixed. Then, a sample 2 is prepared by placing the mixed solution in which the pH value of the obtained mixed solution is adjusted to 3.9 into a container and sterilizing by heating at 98 ° C. Furthermore, in Sample 2, the mixed solution was placed in a container and
Sample 3 was obtained in the same manner as sample 2 except that it was heat-sterilized at 0 ° C. These samples 1 to 3 were investigated whether or not bacteria such as soil bacteria were detected. As a result, in Samples 1 and 3, the detection of bacteria was negative, but in Sample 2
In, the detection of the bacterium was positive. Next, regarding the flavors of Sample 1 and Sample 3 in which the detection of the bacterium was negative,
The panelists (10 men and 10 women) performed sensory tests. As a result, it was evaluated that the flavor of Sample 1 was better than that of Sample 3 at a risk rate of 1%.

[0032]

According to the present invention, the entire viscous flow is prevented by inserting it into the tube of the vaned member having a simple structure while preventing local overheating or supercooling of the viscous flow near the pipe wall. Can be uniformly heated or cooled, and the feed pressure of the viscous food material can be prevented from increasing. Therefore, the food material such as viscous puree can be heated or cooled easily. In particular, it is possible to perform heat sterilization treatment on food ingredients such as puree of vegetables and fruits that present a grated texture, which is difficult to treat with the plate-type heat sterilization equipment that has been conventionally used, and can be stored at room temperature or Transport can be done.

[Brief description of drawings]

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

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

FIG. 3 is a schematic diagram showing a manufacturing process for manufacturing a vegetable or fruit puree.

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

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

[Explanation of symbols]

 10 Heat Exchanger 26 Inlet Side Tube 36 Blade Member 38 Shaft Member 40 Blades 41, 42 Blades D Inner Diameter of Inner Tube g Maximum Outer Diameter of Blade h h Gap between Blade Outer Surface and Tube Inner Wall

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Takeshi Nakamura 880 Jaku Maji, Sarahaku City, Nagano Maruzen Food Industry Co., Ltd.

Claims (8)

[Claims] 1. A heat exchanger for food, wherein a viscous food material such as puree flows inside a tube to be heated or cooled, wherein a rod-shaped shaft member is provided at least in the inlet tube of the food material. A winged member having wing portions formed intermittently or continuously is inserted along the wing portion, and a gap is formed between the outer peripheral surface of the wing portion and the inner wall surface of the tube, through which the food material flowing in the tube can pass. The heat exchanger for foods, which is characterized in that 2. The food heat exchange device according to claim 1, wherein both end surfaces of the rod-shaped shaft member forming the bladed member are free ends. 3. The ratio (g / D) of the maximum outer diameter (g) of the blade portion constituting the bladed member and the inner diameter (D) of the tube is
It is 0.25 to 0.75, The heat exchanger for foodstuffs of Claim 1 or Claim 2. 4. The ratio (g / f) of the maximum outer diameter (g) of the blade portion forming the bladed member to the outer diameter (f) of the rod-shaped shaft member.
Is 1.3 to 2.5, The heat exchanger for food according to any one of claims 1 to 3. 5. When the vegetables and fruits are finely crushed and strained to produce puree, the puree is subjected to heat sterilization treatment using the heat exchange device for foods according to claim 1. Puree manufacturing method. 6. The method for producing puree according to claim 5, wherein the puree that has been subjected to heat sterilization treatment is subjected to cooling treatment using the heat exchange device for foods according to claim 1. 7. When producing a puree-containing beverage containing purees of vegetables and fruits, the juice of the vegetables and fruits is mixed with the substantially aseptic puree obtained by the production method according to claim 5. A method for producing a puree-containing beverage, which comprises blending. 8. When producing a puree-containing beverage containing purees of vegetables and fruits, the juice of the vegetables and fruits is treated with the substantially aseptic puree obtained by the production method of claim 5. A method for producing a puree-containing beverage, which comprises mixing and then adjusting the pH value of the obtained mixed solution to 4.6 or less and then performing heat sterilization treatment.