JPS6122942B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for collecting fruit juice remaining in the juice lees of citrus fruits such as Satsuma mandarin oranges, and a device for collecting the same fruit juice. Approximately 40% by weight (approximately 20% by weight of raw fruit) of juice remains in the squeezed and processed lees of Satsuma mandarin oranges without being extracted. In general, substances with properties such as fibrous, plastic, and highly hydrophilic substances contain more than 75% of the solid content even after mechanical processing such as squeezing, dehydration, and filtration. It usually contains water, and the juice lees and processed lees of Unshu mandarin oranges also contain more than 80% water. It has been confirmed that about half of that amount is fruit juice itself. The juice lees and processed lees can either be dried as they are and used as feed at a huge cost for drying, or they can be dehydrated after being treated with lime, and the dehydrated lees can be used as dry feed, and the dehydrated liquid can be concentrated to produce citrus fructose. Some methods have been adopted and implemented, but the product prices are low and profitability has not been ensured. but,
Dumping this as factory waste is not allowed because it causes pollution problems, and the reality is that it has no choice but to dispose of it, which is putting significant pressure on the management of fruit juice factories. The present invention recovers fruit juice that is abandoned without being used as fruit juice,
The purpose is to use it as fruit juice.
The method for recovering fruit juice remaining in citrus juice lees according to the first aspect of the present invention is to collect raw material lees consisting of juice lees and processed lees obtained by squeezing citrus fruit while they are still fresh and not deteriorated. The fruit is crushed into small pieces for processing, and the minimum necessary amount of lime is added to it to cause a sufficient lime reaction, and the acidity is maintained at pH 6.2 to 6.6.The juice is then squeezed under pressure and collected. In order to physically remove the insoluble solids inside by a two-step separation operation that combines centrifugation, floating separation, and sieving, and to effectively perform decalcification, decolorization, and bitterness removal treatments. As a pretreatment, carbonation treatment is performed, followed by deliming treatment using an ion exchange resin and decolorization treatment using a combination of activated carbon and ion exchange resin to obtain recovered fruit juice.If the recovered fruit juice has a bitter taste, ion The bitterness is removed using exchange resin. Furthermore, if the apparatus for recovering fruit juice remaining in citrus juice lees according to the second invention is explained with reference to the drawings, the juice lees and processed lees obtained by squeezing citrus fruit are broken down into small pieces. A crusher 5 that crushes the pieces, a lime reactor 6 that mixes the small pieces obtained by the crusher 5 with an appropriate amount of lime and performs a lime reaction, and a raw material lees obtained by the lime reactor 6 that has physical properties that are easy to dehydrate. A pulp press 9 for compressing and extracting juice, a centrifugal separator 16 that separates the juice from the pulp press 9 into liquid and solid;
A vibrating sieve 17 that floats and separates the gas in the supernatant liquid obtained by the centrifuge 16 and separates it into liquid and solid, and a hot water circulation heating type plate heating machine 23 that heats the fruit juice coming out of the vibrating sieve 17. , a pre-liming tank 27 in which the heated fruit juice discharged from the plate-type heating machine 23 and milk of lime are stirred, mixed, and reacted; a stage in which the fruit juice discharged from the pre-liming tank 27, milk of lime, and carbon dioxide are reacted; 1 carbonation filling tank 28, a first pressure filter 30 that separates the fruit juice from the first carbonation tank 28 into a filtrate and a filtrate, and a mixing reaction between the fruit juice filtrate from the first pressure filter 30 and carbon dioxide gas. a second carbonation tank 34 that further brings the fruit juice output from the second carbonation tank 33 into contact with carbon dioxide gas and heats it by blowing steam; A second pressure filter 37 separates the fruit juice from the second pressure filter 34 into a filtrate and a filter cake, and mixes and disperses the fruit juice filtrate received directly from the second pressure filter 37 or via the deliming ion exchange resin cylinder 38 and the activated carbon slurry. a mixing tank 42 for receiving and decolorizing the mixture of activated carbon slurry and fruit juice discharged from the mixing tank 42, an activated carbon filter 45 for filtering and separating activated carbon in the fruit juice drawn from the decolorizing tank 43, and an activated carbon filtration device. A high-pressure homogenizer 5 that atomizes and homogenizes the pulp in the fruit juice that has passed through the container 45
6. The fruit juice passed through the high-pressure homogenizer 56;
A quantitative proportional injection pump 59 that sends the fruit juice that has passed through the activated carbon filter 45 without passing through the high-pressure homogenizer 56 at a predetermined ratio, and a plate that sterilizes the mixed juice of two types of fruit juices discharged from the quantitative proportional injection pump 59. It consists of a device including a type sterilizer 64. Embodiments of the present invention will be described in detail based on the drawings. First, the first step of the present invention, an apparatus for extracting and separating recovered fruit juice, will be explained. Reference numeral 1 denotes a conveyor screw conveyor, which continuously transports squeezed lees and processed lees, which are used as raw material lees for recovered fruit juice, from a fruit juice factory, and the raw lees are deposited in a feed bin (supply container) 2. Care should be taken to minimize the capacity of the feed pin 2 so as not to interfere with the processing process, and to minimize the storage time to prevent deterioration of the raw material. The raw material residue in the feed bin 2 is transferred quantitatively to the feed screw conveyor 3 by a multi-screw conveyor installed at the bottom of the bin.
During this time, a prescribed amount of lime commensurate with the raw material lees is uniformly and continuously sprinkled on the raw material lees from the lime quantitative feeder 4, and the lime is added to the raw material lees. The lime is supplied to the crusher 5, where it is crushed into small pieces with a certain particle size or less, and the lime is mixed uniformly, and then transferred to the first reaction conveyor 6a.
and a lime reactor 6 comprising a second reaction conveyor 6b. In the lime reactor 6, sufficient mixing and
Sufficient reaction time has been given, the reaction has been completed, and the raw material lees, which has physical properties that allow easy dehydration, is transferred to the feed conveyor 7, and then fed into the pulp press 9 through the chute 8, where juice extraction is started. . In the pulp press 9, the raw material lees is squeezed and juiced between a screw and a floating cone, and the juice passes through a screen and is collected in a receiving tray, and further flows into a receiving tank 11 via a dehydrated liquid extraction pipe 10.
On the other hand, the dehydrated cake in the pulp press 9 passes through the gap formed by the floating cone, falls to the bottom, is scraped out by a scraper plate, and is thrown into the press cake take-out conveyor 12, where it is moved by a screw conveyor. The fruit is sent to an incline conveyor 13, then transferred to an output screw conveyor 14, and continuously transported to a peel drying factory. The dehydrated liquid that has flowed into the aforementioned receiving tank 11 is pumped into the pump 1.
5 is quantitatively supplied to the horizontal continuous centrifuge 16, and solid-liquid separation and sedimentation is performed by centrifugal force of 3200 times the gravity. The pulp (pulp) is separately discharged to the solid discharge port by a screw provided inside, and the supernatant liquid is sent to the vibrating sieve 17.
The separated solids are received by the separated dregs collection conveyor 18, sent to the press cake take-out conveyor 12, and carried out together with the press cake. Vibrating sieve 1
The dehydrated liquid supplied to step 7 is sieved through a sieve of 80 to 100 mesh, and the amount of insoluble solids centrifuged is 1.0 to 2.0Vo.
Recovered crude fruit juice of approximately 1/Vol% is obtained and received in the crude recovered fruit juice receiving tank 19. In addition, the separated residue enters the separated residue collection conveyor 18 and moves in the same way as the centrifuged residue,
The fruit is transported to a drying factory and processed. In this way, the juice that adheres to and is trapped in the squeezed lees and processed lees is extracted, separated, and recovered as crude fruit juice. The above is the extraction and separation apparatus for recovered fruit juice. Next, in the second step of the present invention, the recovered fruit juice purification device, the crude recovered juice sent from the crude recovered juice receiving tank 19 by the pump 20 enters the balance tank 21 and is fed to the plate type heater 23 by the feed pump 22.
The water is continuously and quantitatively fed into the tank, and heated to 55℃ using a hot water circulation heating method. Lime milk adjustment tank 24
The lime milk adjusted to a concentration of 20°Be' is continuously drawn out in a prescribed amount corresponding to the amount of crudely recovered juice using the lime milk feed pump 25, and is sent to the pre-liming tank 27 together with the heated crudely recovered juice. After sufficiently stirring and mixing for about 3 minutes and reacting, the mixture overflows and is stored in the first carbonation tank 28. Three or more first carbonation tanks 28 are installed, and stocking, carbonation filling, and withdrawal are performed sequentially in a cycle of about 10 minutes, so the three tanks are operated continuously because the three operations are regularly repeated. There will be no stagnation.
For carbonation, lime milk is quantitatively added from the lime milk feed pump 26, and carbon dioxide gas is quantitatively fed from the carbon dioxide gas supply equipment to carry out a reaction in the tank. The precipitate generated by carbonation is pulled out from the first carbonation tank 28 together with the recovered fruit juice after the reaction is carried out by a pressure pump 29, filtered by a first pressure filter 30, separated into a filtrate and a filtrate, and then filtered. The slag is discarded, and only the filtrate is collected in the receiving tank 31, and sent to the second carbonation tank 33 along with carbon dioxide gas corresponding to the amount of liquid for the second carbonation operation by a feed pump, and is uniformly mixed by a special mixing machine. The mixture is brought into contact and reacted, and then the second carbonation tank 3
In step 4, the reaction is completed by mechanically contacting with unreacted carbon dioxide gas, and further heated by direct steam injection using a heater 35, and then received in a receiving tank 36 whose temperature is controlled at 80°C. . Next, a filtration operation is carried out in the second pressure filter 37 pre-coated with 0.8 kg of diatomaceous earth per 1 m ² of filtration area, the filtrate and the filtrate are separated, the filtrate is discarded, and the filtrate is divided into After calcium is removed either directly or by passing through a decalcifying ion exchange resin cylinder 38, a receiving tank 39 with a pump is removed.
The pretreatment operation for decolorization is completed, and then the process proceeds to the decolorization step. Since it is inconvenient and unreliable to handle activated carbon in powder form, an activated carbon slurry of a certain concentration is made in an activated carbon dispersion tank 40 and an activated carbon quantitative feed pump 41 is used to quantitatively draw out an amount commensurate with the amount of recovered fruit juice to a mixing tank. After being uniformly dispersed in step 42, it is placed in a decoloring tank 43 for decolorization. Since decolorization depends on the degree and time of contact with activated carbon, adsorption is achieved, so three tanks are provided, each of which is a batch type, but the equipment is planned to be continuous. The recovered fruit juice, which has been decolorized, is transferred to a decolorization tank 43 by a pressure pump 44.
The activated carbon is filtered and separated, and the filtrate is received in a cushion tank 46 and sent to a precision filter 48 by a pressure pump 47 to make a completely clear liquid. As a general rule, the recovered fruit juice is used after being reduced to the original fruit juice, and since the original fruit juice itself has its own unique color tone, it is not required to be colorless and transparent. It is sufficient to decolorize the original fruit juice to the extent that it does not harm the color tone, so activated carbon decolorization alone may be enough to complete the decolorization operation, but if stored for a long period of time, browning may occur and the color tone may change slightly. Therefore, a decoloring operation may be performed in the decolorizing ion conversion resin cylinder 49. Further, by using the latter method in conjunction with decolorization, the amount of activated carbon used can be reduced. If bitter substances such as naringin, limonin, or norimin are present in the recovered fruit juice after decolorization, and the bitter substances cause trouble when reduced to fruit juice, a receiver tank should be installed.
50. After passing through the feed pump 51 and adsorbing and removing bitter substances in the debittering ion exchange resin cylinder 52,
After being cooled down to room temperature by the cooler 53, the collected fruit juice is stored in a storage tank 54 for the next reduction process. Through these series of purification operations, the recovered fruit juice has been purified to a state where it does not give off any strange taste or odor even if it is returned to the original fruit juice. The third step of the present invention, the recovered fruit juice reducing device, will be explained. Finally, after the pulp amount has been adjusted, the raw fruit juice is sent to a raw fruit juice head tank 57 where the pulp is pulverized and homogenized by a high-pressure homogenizer 56.
This head tank 57 is designed to maintain a constant water level, and excess raw fruit juice overflows and is fed back to the tank in front of the homogenizer 56.
On the other hand, purified recovered fruit juice is sent to a recovered fruit juice head tank 58 by a feed pump 55, and the water level is maintained at a constant level by a water level control device. The raw fruit juice and recovered fruit juice in the raw fruit juice head tank 57 and the recovered fruit juice head tank 58 are sucked in at a predetermined ratio by a quantitative proportional injection pump 59, discharged, merged, and mixed uniformly in a pipeline mixer 60. The flow is further made uniform in the pulsation buffer mixing tank 61, and the pulsation is canceled, resulting in a normal flow and sent to the balance tank 62. As a result, two types of fruit juice, original fruit juice and recovered fruit juice, were combined at a certain ratio to form one fruit juice. The juice obtained in this way is fed to the feed pump 63.
The fruit juice is sent to a plate-type sterilizer 64 for sterilization, and then concentrated using an existing vacuum concentrator as before to produce concentrated fruit juice, which is then filled into a drum can and stored frozen to become a raw material for secondary processing. In addition, the purified and collected fruit juice may be concentrated without being reduced to raw fruit juice, and then frozen to be used as a raw material for secondary processing. The outline of the equipment for recovering fruit juice from the squeezed residue of Unshu mandarin oranges is as described above, but this system can also be used to collect citrus fruits other than Unshu mandarins, such as summer mandarin oranges, Hassaku mandarin oranges, Iyokan oranges,
It can also be used as is to recover juice from squeezed lees of miscellaneous fruits such as navel and lemon, and processed lees of pineapple. The fruit juice recovery device has been described above, and based on this, a more detailed fruit juice recovery method and effects will be explained. The juice lees generated during the juice extraction operation and the processed lees discharged from the finishing sieve (finisher) and the centrifugal separator for pulp preparation should be of good quality if they are not stored and the operation for recovering the fruit juice is started immediately while they are still fresh. This is the first condition for recovering fruit juice. Fresh raw material lees is first crushed into a size of 10m/m square or less using a crusher (disintegrator) 5, and then 0.2~0.3% by weight of lime is uniformly added to it and crushed for 20~30 minutes. By giving enough lime reaction time, the viscous pectin present in the hot juice lees, processed lees, or lees reacts with the lime and turns into calcium pectate, which allows it to be incorporated without losing its viscosity. The water content including the juice released from the fruit is dissociated, and its properties change to such a state that it can be easily dehydrated even when squeezed by hand. Pulp press 9 for this kind of lees
It is continuously dehydrated and separated into dehydrated liquid and dehydrated slag. This operation is called liming and juicing, and similar operations are performed in the production of citrus fructose molasses, but in the operation for recovering fruit juice, the amount of lime added is the minimum necessary amount. By providing sufficient contact reaction time, complete lime reaction can be achieved with a small amount of lime. The pH at the end of the reaction is in the range of 6.2 to 6.6. The dehydration of pulp press 9 involves forced squeezing,
Care must be taken to squeeze the juice gently to avoid friction. This is the second condition for recovering good quality fruit juice. In the lime reaction operation, if the reaction is completed within the pH range of 6.2 to 6.6, both compressibility and water repellency are good, the pulp press 9's capacity is at its highest, and the dehydrated liquid is not viscous and insoluble. The solid content also shows a minimum value.
On the other hand, if the pH is below 6.0, there is not a sufficient lime reaction state, viscosity remains, compressibility is poor, and water repellency is not sufficient. For this reason, the squeezing efficiency within the pulp press 9 is poor and the force for discharging the dehydrated cake is reduced, resulting in a decrease in processing capacity, an increase in the moisture content of the dehydrated cake, and a decrease in the outflow of the dehydrated liquid. Merely fine solids are difficult to collect in the dehydration cake and flow out into the dehydration liquid, increasing the amount of insoluble solids, resulting in poor quality and operational results. Moreover, when the pH exceeds 7.0, it becomes alkaline and unnecessary components begin to be eluted from the exocarp, cartilage membrane, sand membrane, etc., and it becomes viscous. Furthermore, the compressibility is extremely good, so pulp press 9
The dehydrated cake becomes stuck inside and becomes difficult to be discharged, resulting in a phenomenon of strong pressure, and the outflow of insoluble solids is also facilitated, deteriorating the quality of the dehydrated liquid. For the above reasons, the pH at the end of the lime reaction must be strictly controlled, and cannot be equated with conventional dry fruit peel or citrus fructose syrup production. The liquid squeezed by the pulp press 9 (press liquor) is 44.35% by weight of the raw material lees when the juice lees/processed lees with a moisture content of 80% is used as raw material, and the dehydrated lees is 73% by weight.
% moisture content is exploited by 55.65% by weight. Generally, when producing citrus fructose molasses, the water content of the press cake is 71.5 to 72%. Therefore, when the purpose is to recover fruit juice, the yield is slightly lowered and a high quality press liquor is obtained by lightly squeezing the juice. is planned. The dehydrated lees is used as feed as it is or is dried in the same manner as in conventional processing methods. The press liquor then becomes the stock solution for the recovered fruit juice. The properties of pressed liquor, which is the raw material for recovered fruit juice, are (1)
The amount of soluble solids in the liquid is similar to fruit juice, but slightly higher. (2) The amount of insoluble solids is around 9.0Vol/Vol% as a result of a sedimentation test using a centrifugal sedimentation machine. (3) The PH value is the same as the final value after lime treatment, which is around PH6.4. (4)Essential oil content is around 900PPM. (5) The color is yellowish-blackish-brown. As described in the physical properties of press liquor (2), press liquor has approximately 9.0 Vol/Vol% of insoluble solids floating or suspended in it, but these are composed of exocarp, cyst membrane, It cannot be considered fruit juice as it is the result of something other than fruit juice, such as a sandy membrane, leaking out and getting mixed in. Therefore, these must be removed quickly. Furthermore, the reason for removing insoluble solids is that they significantly impede subsequent processing operations such as carbonation, filtration, and ion exchange resin treatment. Two problems are that unnecessary components are eluted from the insoluble solids as fruit juice over time, resulting in a decrease in quality. Therefore, the third condition is to remove as much insoluble solid matter from the dehydrated liquid as possible. To remove insoluble solids, first 65 to 70
% of solid matter is separated and removed, and then using the flotation separation effect of fine air bubbles mixed in during the separation operation,
Filter through a vibrating sieve 17 equipped with a screen of 80 to 100 mesh to reduce the solid content to 2.0 Vol/Vol% or less (total solids recovery rate of 80% or more). Conventionally, in order to remove insoluble solids, even when using either or both of the above two types of machines, the sieving operation is performed first, the pretreatment machine is used, and the centrifugal separator is used as the finishing machine. The separated liquid discharged from a centrifuge that rotates at high speed takes on the form of a spray, and when collected, fine spherical water droplets condense together with the surrounding air, resulting in a liquid containing a large amount of fine air bubbles. . These bubbles attach fine solid matter and form a layer of floating bubbles over time. By removing these bubbles, the solid matter is removed, which is the flotation separation method. Since bubbles that do not disappear quickly do not pass through the mesh of the screen, attached solids are separated and collected together with the bubbles, and solids with a particle size smaller than the mesh of the screen can also be removed. This two-stage solid matter removal operation satisfies the third condition. Although the dehydrated fruit juice obtained in this way is itself, various soluble components contained in Satsuma mandarin oranges during squeezing and other processes, such as sucrose, reducing sugar, organic and inorganic salts, organic acids, pectin, gum substances, pigments, and proteins. In addition, as insoluble substances, fibrous substances and essential oils are suspended in suspension outside of the air bubbles. Add lime to such a liquid,
By blowing in carbon dioxide gas and neutralizing it, both the physical cleaning effect due to the adsorption and occlusion of impurities by the carbonate lime precipitate in the generator, and the chemical cleaning effect due to the precipitation of impurities and the action of broken lumps are effectively achieved. The fourth condition is that the carbonation saturation method for cleaning is employed as a pretreatment method for more effectively performing the subsequent decalcification, depigmentation, and debittering substance operations. First, the dehydrated liquid at room temperature is heated to 55℃ using a heating machine, and 20"Be' milk of lime prepared in advance is added until the pH becomes 10.7 to 11.0. Leave it for 3 to 4 minutes to form a non-sugar precipitate. After carrying out the so-called pre-liming operation to generate carbon dioxide, the alkalinity of the dehydrated liquid is brought to 250 to 400 mg CaO/(PH
Continuing the filling operation while maintaining the alkalinity at about 10.5 to 10.7), the alkalinity should reach 400 when the required amount of lime milk has been added.
mgCaO/(PH approximately 10.7) and perform the first filtration. The amount of lime milk required for the first carbonation is 20°Be' lime milk, which is approximately 7% by volume based on the volume of the stock solution. The utilization rate of carbon dioxide gas for filling is 60 to 65%, and the carbonation filling time is about 10 minutes. The muddy liquid filled with carbonate in the first carbonation tank 28 is separated into a filtrate and a filtrate by a first filter, and the filtrate is washed with 200% water and the filtrate is attached to the filtrate. Dispose of sugar etc. after collecting it. The filtrate into which carbon dioxide gas is blown is placed in the second carbonation tank 34 and neutralized with carbon dioxide gas, then the temperature is raised to 80°C in the heating machine 35, and the filtrate is filtered in the second pressure filter 37. finish. By filling with the second carbon dioxide gas, lime is completely neutralized and precipitated as carbonated lime, and alkali carbonate is also created on top of it, causing double decomposition with lime salt dissolved in the dehydrated liquid, The aim is to remove as much lime as possible, and in conventional citrus fructose molasses production, the calcium content in the dehydrated liquid is 800 to 1200 PPm, but by implementing this dual carbonation method, the first
The amount of calcium at the end of carbonation is 800 ~
A significant decrease of 100 to 180 PPm was observed in the second carbonation filling of 900 PPm. Generally, the amount of calcium present in orange juice is around 115 PPm, and it is possible to reduce the calcium content to almost the level that can be used as fruit juice by simply carbonating the juice. However, the amount of calcium in the carbonate filling method tends to be unstable depending on the operation, so the fifth condition is to use a decalcification treatment using an ion exchange resin as the final decalcification. The ion exchange resin used for decalcification is a styrene-based strongly acidic sulfonic acid type cation exchange resin with a standard crosslinking degree.The ion exchange resin cylinder 38 is filled with the ion exchange resin, and the filtrate is filled with carbonate at 80°C. is continuously and quantitatively supplied to perform decalcification using a flow method. This operation is performed continuously by repeating the five steps of backwashing, regeneration, extrusion, water washing, and decalcification. A 10% hydrochloric acid aqueous solution is used to regenerate the resin. This operation reduces the amount of calcium in the treatment solution.
50PPm or less, eliminating scale precipitation on the heating surface during heating operations such as sterilization and concentration in the post-process, reducing the operational burden. ) has been recognized to be useful in improving depigmentation. When using ion exchange resins, the presence of insoluble solids in the processing liquid contaminates the resin and remains in the cylinder.
It also reduces exchange ability, so it must be made as clear as possible. Therefore, filtration after carbonation should be carried out very carefully, but in industrial processing operations it is also necessary to consider the use of a check filtration machine (precision filtration machine such as a ceramic filtration machine). The sixth condition is to then perform decolorization by activated carbon treatment and ion exchange resin treatment. After adjusting the pH to 6.5 by adding citric acid to the decalcification solution at a temperature of around 8.6 PH8.6, it is placed in an activated carbon mixing tank 42, and 0.05% by weight of activated carbon is added to the treated solution, and the temperature is kept at 80℃ for 30~ Stir for 40 minutes to adsorb the dye. Thereafter, filtration is performed using a filter, followed by precision filtration using a check filter, followed by decolorization using an ion exchange resin. As the ion exchange resin for decolorization, a styrene quaternary ammonium type strongly basic anion exchange resin with a low degree of crosslinking is used. An appropriate amount of resin is filled into the ion exchange resin cylinder 49, and the treatment liquid is passed therethrough continuously and quantitatively by a flow method to effect decolorization. This operation repeats five steps: backwashing, regeneration, extrusion, water washing, and decolorization. A 4% aqueous solution of caustic soda is used as a regenerant. As a result of this series of decolorization operations, most of the color is decolorized and a transparent liquid is obtained, but numerically, due to carbonation, 50% of the dehydrated liquid becomes
% of the pigment is removed, approximately 70% of the remaining pigment is removed by activated carbon decolorization, and approximately 80% of the remaining pigment is removed by ion exchange resin decolorization, resulting in a total of 97% of the remaining pigment.
Approximately 3% of the pigment is removed and only 3% remains. If the product has been decolorized to this extent, no browning phenomenon will be observed even if it is stored for a long period of time. (Changes in color tone are observed for those that have not been treated with activated carbon.) Citrus fruits contain flavonoids and limonoids, which are bitter substances whose composition and content vary depending on the variety, ripeness, etc., and they often elute into fruit juice during processing, giving it a bitter taste that impairs the taste. Most of these bitter components are the exocarp (flaved part,
Albedo part) Exists in the sac membrane and is relatively small in the fruit pulp, so the juice is recovered by squeezing and separation operations that minimize the effect on the exocarp and the sac membrane, followed by carbonation filling. It is reduced by its ability to remove some bitter substances as well as pigments due to adsorption and occlusion during precipitate formation. In the case of unshiu mandarin oranges, the clear liquid recovered by the operations according to conditions 1 to 6 of the present invention should be sensually bitter, so the subsequent operations are considered unnecessary, but in citrus fruits other than unshiu mandarins, Since the solute of the bitter substance cannot be blocked, the seventh condition is that the solute of the bitter substance is removed using an ion exchange resin.
shall be. A high porous polymer of styrene and divinylbenzene copolymer is used as the ion exchange resin for bitterness removal treatment, and an appropriate amount of this is filled into the ion exchange resin cylinder 52 to continuously and quantitatively produce clarified recovered fruit juice for bitterness removal. Bitter substances are adsorbed using a fluidized system. This operation includes backwashing, regeneration, extrusion, water washing,
The five steps of bitterness removal are repeated and continuous, and a 10% aqueous sodium carbonate solution is used as the regenerant.
As mentioned above, we do not consider the necessity of this treatment in the recovered and clarified fruit juice of Satsuma mandarin oranges, as there is no sensory bitterness, but in the case of summer mandarin oranges, the removal rate of naringin is approximately 40%. It has been confirmed that 45% of nomilin is removed by 92%. Since the recovered fruit juice is used after being reduced to the original fruit juice, even if the removal rate is 50%, if the original fruit juice is mixed with 30% of the recovered fruit juice, the removal rate will be equivalent to 85%, resulting in a softer taste. . As a general rule, the clarified recovered fruit juice recovered from the squeezed lees and processed lees through the above series of operations is not used alone, but is fed back (reduced) to the original fruit juice, and can be used as normal fruit juice as usual. Processed into products. Therefore, the yield of fruit juice changes depending on the reduction ratio of the recovered fruit juice, and the more added, the higher the yield of fruit juice. Currently, 1000 kg of raw fruit is processed and 500 kg of fruit juice (yield
50%), 500 kg of squeezed lees and processed lees were obtained, and the recovered fruit juice was collected from the lees using the above-mentioned processing method, and the final result was obtained by reducing and adding the juice at the mixing ratio shown in Table 1 below. The yield and yield of fruit juice are as shown in the same table. In the case of No. 4 in Table 1, it means that almost all of the juice in the fruit has been extracted, and if the quality satisfies the specifications, flavor and appearance, then the complete processing method, conventional method. This is a processing method that is unimaginable. The components of the fruit juice produced in this manner are shown in Table 2 below. According to the Japanese Agricultural Standards, unshu mandarin juice or puree has a sugar content of 9.0 or more, acid of 0.7g or more, amino nitrogen of 20mg or more, and vitamin C of 20mg or more, with acids in No.3 and No.4. It satisfies the standards except for some deficiencies. The components of the fruit juice obtained by reducing the recovered fruit juice are as described above, but there is almost no difference in color tone and appearance from the fruit juice without addition, and it exhibits the color tone shown in Table 3 below. Visually, there is almost no difference in the rate of sedimentation and separation of insoluble solids. In addition, in a room temperature storage test of products that were sterilized at 95 degrees Celsius, filled and sealed in bottles, and then cooled with water to room temperature, the appearance and color tone after 6 months were investigated, but no differences were observed. However, a change in color due to browning was observed after 6 months in the product that was only filled with carbonic acid and decolorized with activated carbon, so it was confirmed that decolorization using an ion exchange resin is an essential condition in order to produce a stable product. . In this way, the eighth condition is to not commercialize the recovered fruit juice alone, but to recycle an appropriate amount of the fruit juice (primary fruit juice) obtained by a juice extractor, homogenize it, and then use it as raw fruit juice. Products such as condensed fruit juices, natural fruit juices, fruit juice drinks, and soft drinks containing fruit juices are made using these as raw materials. The present invention has been constructed by operating under conditions 1 to 8 above, and it has become possible to significantly increase the yield of fruit juice by collecting and purifying fruit juice that has hitherto been discarded. The advantages of the present invention include the following. (1) Fruit juice yield is significantly improved. With conventional juice extraction methods, the juice yield is around 45-52%, and if the juice is squeezed mechanically to improve the yield, excess extracts will be eluted and mixed in, reducing the flavor of the juice, so this value is high. This has been common knowledge in the industry since ancient times, and it continues to be common knowledge today. The present invention has broken through this common sense, and the fruit juice yield is 65%.
It is also possible to secure the front and back. (2) Significant increase in income due to changes in added value Unrecovered fruit juice, which has traditionally been commercialized in dried fruit peels or as citrus fructose molasses, is produced without considering profitability. For example, dried fruit juice per kg 30
Citrus fructose density less than yen is B x 72° per kg
It is traded at a low price of less than 15 yen. On the other hand, when it comes to fruit juice, it is said to cost over 450 yen for B x 50° concentrated fruit juice, so there is a huge difference. A very simple comparison of these relationships in the case of processing 10,000 tons of Satsuma mandarin oranges is shown in Table 4 below, which shows an income of about 127%. Such numerical values cannot be expected using other methods, so it can be said that this is an epoch-making processing method. (3) The sugar-acid ratio can be adjusted. The most preferred sugar-acid ratio is said to be 13.5, but many of the raw fruits brought into the factory have a much lower value. For this reason, some factories are now implementing a method of deacidifying fruit juice using ion exchange resin to adjust the sugar-acid ratio.
By reducing the recovered fruit juice, it becomes possible to control this value arbitrarily. (4) Reducing depulping operations Recovered fruit juice is produced as clear fruit juice. Therefore, since there is no pulp in this, the pulp content of the parent fruit juice that reduces it must be higher than the standard, which means that depulping is lightened, and as a result (1) the yield is reduced. Improve even slightly. (2) The processing capacity of the same model of depulping machine increases. Therefore, good results such as improved efficiency are brought about. (5) Other advantages The following uses can be mentioned where the recovered fruit juice is used alone without being reduced to fruit juice. (b) The semi-purified product of recovered fruit juice (after carbonation and decalcification treatment) is easier to use as a raw material for fermentation, with fewer impurities than conventional fructose-rich juice. (b) The recovered fruit juice, which has been completely decolorized, can be used as syrup. For example, if it is used as a syrup for prepared products such as fruit juice-containing soft drinks, fruit pulp drinks, fruit juice drinks, etc., it is advantageous because active ingredients other than the syrup are supplemented.
It can also be used as syrup for canned syrup.

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【table】

【table】

【table】 [Brief explanation of the drawing]

Fig. 1 is a flow sheet of a method for recovering fruit juice remaining in citrus juice lees according to the present invention, Fig. 2 is a flow sheet of an apparatus for extracting and separating recovered fruit juice, which is the first step of the present invention, and Fig. 3 4 is a flow sheet of the recovered fruit juice purification device which is the second step of the present invention, and FIG. 4 is a flow sheet of the recovered fruit juice reduction device which is the third step of the present invention. 1... Transport screw conveyor, 2... Feed bin, 3... Feed screw conveyor, 4... Lime quantitative feeder, 5... Crushing machine,
6... Lime reactor, 6a... First reaction conveyor, 6b... Second reaction conveyor, 7... Feed conveyor, 8... Chute, 9... Pulp press, 10... Dehydrated liquid extraction pipe, 11 ... Receiving tank, 12 ... Press cake removal conveyor, 13
... Incline conveyor, 14 ... Export screw conveyor, 15 ... Pump, 16 ... Horizontal continuous centrifuge, 17 ... Vibrating sieve, 18 ...
...Separated lees collection conveyor, 19...Rough collection fruit juice receiving tank, 20...Pump, 21...Balance tank,
22... Feed pump, 23... Plate heating machine, 24... Lime milk adjustment tank, 25... Lime milk feed pump for pre-liming, 26... Lime milk feed pump for carbonation, 27... Pre-liming tank, 28... ...First carbonation tank, 29...
Pressure pump, 30...First pressure filter, 31...
Receiving tank, 33...Second carbonation tank, 34...Second carbonation tank, 35...Heater, 36...Receiving tank, 37
... Second pressure filter, 38 ... Deliming ion exchange resin cylinder, 39 ... Receiving tank with pump, 40 ... Activated carbon dispersion tank, 41 ... Activated carbon metering feed pump, 4
2...Mixing tank, 43...Decolorization tank, 44...Pressure pump, 45...Filtering machine, 46...Cushion tank, 47...Pressure tank, 48...Precision filter,
49...Decolorizing ion exchange resin cylinder, 50...Receiving tank,
51...Feed pump, 52...Bitter removal ion exchange resin cylinder, 53...Cooler, 54...Recovered fruit juice storage tank, 55...Feed pump, 5
6... High-pressure homogenizer, 57... Original fruit juice head tank, 58... Recovered fruit juice head tank, 5
9... Fixed proportional injection pump, 60... Pipeline mixer, 61... Pulsation buffer mixing tank, 62
... Balance tank, 63 ... Feed pump,
64... Putot type sterilizer.

Claims (1)

[Scope of Claims] 1. Raw material lees consisting of juice lees and processed lees obtained by squeezing citrus juice is crushed into small pieces for processing while it is fresh and unaltered, and the minimum necessary amount of coal is added to this. After the lime reaction is carried out sufficiently and the acidity is maintained at PH6.2 to 6.6, the juice is recovered by pressurizing the juice, and the insoluble solids in the recovered juice are separated by centrifugation, floating separation, and sieving. In addition to physical removal through a two-step separation operation that combines the Citrus juice lees is recovered by processing and decolorizing using a combination of activated carbon and ion exchange resin, and when the recovered fruit juice has a bitter taste, it is treated with an ion exchange resin to remove bitterness. How to recover the juice remaining inside. 2 A crusher 5 that crushes squeezed lees and processed lees obtained by squeezing citrus juice into small pieces, a lime reaction that mixes the small pieces obtained by the crusher 5 with an appropriate amount of lime and performs a lime reaction machine 6, a pulp press 9 that squeezes the raw material lees obtained by the lime reactor 6, which has physical properties that are easy to dehydrate, to obtain juice; a centrifugal separator 16 that separates the juice from the pulp press 9 into liquid and solid; A vibrating sieve 17 that floats and separates the gas in the supernatant liquid obtained by the separator 16 and separates it into liquid and solid; a hot water circulation heating type plate heating machine 23 that heats the fruit juice coming out of the vibrating sieve 17; Pre-liming tank 2 that stirs, mixes, and reacts the heated fruit juice discharged from the plate-type heating device 23 and lime milk.
7. Fruit juice discharged from the pre-liming tank 27,
A first carbonation tank 28 that reacts milk of lime with carbon dioxide gas, a first pressure filter 30 that separates the fruit juice from the first carbonation tank 28 into a filtrate and a filter cake; A second carbonation saturation device 33 that mixes and reacts the output fruit juice filtrate with carbon dioxide gas; a second carbonation saturation device 3;
A second carbonation filling tank 3 in which the fruit juice discharged from 3 is further brought into contact with carbon dioxide gas and heated by steam injection.
4. A second pressure filter 37 that separates the fruit juice from the second carbonation tank 34 into a filtrate and a filter cake, directly from the second pressure filter 37, or a deliming ion exchange resin cylinder 3
a mixing tank 42 for mixing and dispersing the fruit juice filtrate and activated carbon slurry received through the mixing tank 42; a decoloring tank 43 for receiving and decolorizing the mixture of the activated carbon slurry and fruit juice discharged from the mixing tank 42; Activated carbon filter 4 for filtering and separating activated carbon
5. A high-pressure homogenizer 5 that atomizes and homogenizes the pulp in the fruit juice that has passed through the activated carbon filter 45
6. The fruit juice passed through the high-pressure homogenizer 56;
A quantitative proportional injection pump 59 that sends fruit juice that has passed through the activated carbon filter 45 without passing through the high-pressure homogenizer 56 at a predetermined ratio, and a plate that sterilizes the mixed fruit juice of two types of fruit juice output from the quantitative proportional injection pump 59. A device for recovering fruit juice remaining in citrus juice lees, including a type sterilizer 64.