WO2005094614A1

WO2005094614A1 - Method of squeezing juice from fruit and apparatus for squeezing juice from fruit

Info

Publication number: WO2005094614A1
Application number: PCT/JP2005/006518
Authority: WO
Inventors: Masayoshi Sawamura
Original assignee: Japan Science And Technology Agency
Priority date: 2004-04-01
Filing date: 2005-03-28
Publication date: 2005-10-13

Abstract

A method of squeezing a juice from a fruit which comprises squeezing a juice from the fruit and, simultaneously with the squeezing, returning the resultant fruit juice to the fruit which is being compressed.

Description

Description Fruit squeezing method and fruit squeezing device

The invention of this application relates to a method for squeezing fruit and a device for squeezing fruit. More specifically, the invention of this application is intended to improve the content of essential oils and functional components in the squeezed juice, and to efficiently compost the residue skin after squeezing, and to produce new fruits. The present invention relates to a juice method and a fruit squeezing device. Background art

Generally, citrus fruits have a refreshing and strong aroma. Among them, citron is a citrus fruit with a very unique and intense aroma in the world. For this reason, yuzu peel essential oil is widely used not only in fresh fruit but also as a fragrance for foods, cosmetics, and perfumes. Recently, there has been much interest in aromatherapy. The essential oils of other fruits, especially citrus fruits, are also widely used as in the case of citron.

For this reason, squeezing machines are used to obtain fruit juice and essential oil from these fruits such as citrus fruits. As this juice extracting device, for example, a juice extracting device equipped with a belt type or a cabilla type juice extracting device is known. As shown in FIG. 3, a citrus fruit (101) such as citron is squeezed out of the pulp (102) by such a juicer as shown in FIG. ) And essential oils (104). And the squeezed juice contains a lot of essential oil. The content of essential oil in fruit juice is usually around 0.5-0.7%.

In addition, some of the residues such as the outer rind (105) and the inner rind (106) and the seeds after squeezing of the juice (103) and essential oil (104), It is used as a raw material and is also treated as compost waste.

However, after the citrus fruit (101) was squeezed by the above-mentioned squeezing device, It is considered that at least about 0.5% of the essential oil (104) remains in the pericarp (outer pericarp (105) and inner pericarp (106)). This is because the pressed skin (outer skin (105) and inner skin (106)) becomes sponge-like and absorbs essential oil (104). There was a problem that the content of essential oil (104) in) decreased (collection rate decreased).

In addition, as described above, the essential oil (104) is absorbed into the residues such as the pericarp (outer pericarp (105) and inner pericarp (106)), and the residue after squeezing is , Essential oil (104), and the antibacterial effect of the essential oil (104) of many citrus fruits, not to mention yuzu, lowers the microbial activity for composting and reduces fermentation (composting). Fertilization) is difficult to perform.

Accordingly, the invention of this application has been made in view of the circumstances described above, and solves the problems of the prior art, whereby the contents of essential oils and functional components in squeezed juice are improved, It is another object of the present invention to provide a new fruit squeezing method and a fruit squeezing apparatus that can efficiently compost the residual skin after squeezing. Disclosure of the invention

The invention of this application solves the above problems.First, in a fruit squeezing method for squeezing fruit by squeezing fruit, the fruit is squeezed to squeeze the juice. The present invention provides a method for squeezing fruit, which is characterized by refluxing the squeezed juice to a fruit in a state of being squeezed. Second, the fruit is characterized in that the fruit is a citrus fruit. And a method for squeezing.

Thirdly, in the invention of the present application, in a fruit squeezing device for squeezing fruit by squeezing fruit, a squeezing unit for squeezing fruit and a squeezed juice storage for storing squeezed juice are provided. A circulating pump is provided to communicate with the citrus part, and a fruit juicer is provided, characterized in that the fruit is a citrus fruit. Provide a fruit juicer. Brief Description of Drawings FIG. 1 is a flowchart schematically illustrating the procedure of the method of squeezing fruit according to the invention of the present application.

FIG. 2 is a diagram schematically illustrating a state of squeezed juice in the fruit squeezing apparatus of the invention of the present application, wherein (A) is a state before squeezing, and (B) is a state during squeezing. (C) shows the state after the compression is released.

Fig. 3 is a diagram schematically illustrating the state of squeezed juice in a conventional fruit squeezing apparatus, where (A) shows a state before squeezing, (B) shows a state during squeezing, (C) shows the state after compression.

In addition, the code | symbol in a figure has shown the following.

1 fruit

1 0 peel

1 1 pulp

1 2 Epicarp

1 3 Endocarp

2 fruit juice

3 essential oils

4 Functional ingredients

1 0 1 Fruit

1 0 2 pulp

1 0 3 Fruit juice

1 0 4 Essential oil

1 0 5 Epicarp

10 6 Endocarp Best Mode for Carrying Out the Invention

The invention of this application has the features as described above, and embodiments thereof will be described in detail below.

FIG. 1 is a flowchart schematically illustrating the procedure of the fruit squeezing method of the present invention. FIG. FIG. 2 is a diagram schematically illustrating a state of squeezed juice by the squeezing in the fruit squeezing device of the invention of the present application. (C) shows the state after pressing is released.

As exemplified in FIGS. 1 and 2, the fruit squeezing method of the invention of this application can squeeze various fruits (1) to squeeze essential oil (3) together with fruit juice (2). It is a method of squeezing fruit. Further, at this time, functional components (4) (pericarp component) contained in the pericarp, such as ascorbic acid, α-tocopherol,] 3-sitosterol, and psoralen, can be efficiently obtained together with the essential oil.

Such a method of squeezing fruit involves squeezing the fruit (1) to extract the juice (2) and essential oil (3) from the pulp (11) and the functional ingredient (4) from the peel (10). While squeezing, during this squeezing state, the squeezed fruit juice (2), essential oil (3) and functional component (4) are returned to the squeezed fruit (1). I have. In this way, when the fruit (1) is in a compressed state, the juice (2) containing the essential oil (3) and the functional ingredient (4) is refluxed, so that the fruit (1) The essential oil (3) and the functional ingredient (4) are washed away before being adsorbed and absorbed by the outer pericarp (flaved) (12) and the inner pericarp (albedo) (13) that constitute the pericarp (10). As a result, the essential oil is efficiently absorbed into the outer rind (12), the inner rind (13), etc. after decompression, and the essential oil (3) and the functional component (4) are efficiently extracted from the juice (2). Can be collected together with. Moreover, the use of the juice does not cause dilution of the fruit juice (2). For this reason, the content of the functional component (4) contained in the essential oil (3) and the pericarp (10) of the squeezed juice (2) can be increased, and it is necessary to separately add the essential oil and functional components. A fruit juice with a rich flavor and high aroma and containing functional ingredients can be obtained.

At the time of squeezing the juice, a liquid other than the juice, such as water or carbonated water, can be added, thereby adjusting the concentration of the juice and promoting the extraction of essential oils' functional components. You can also plan.

Further, as exemplified in FIG. 1, the fruit juice obtained by the fruit squeezing method of the invention of the present application is subjected to centrifugal separation and purified and collected. It can also be used as an essential oil extraction raw material that can extract an essential oil as a cold-pressed oil that is very close to a natural composition with low water resistance.

Further, the fruit squeezing method of the invention of the present application has a high recovery rate of essential oils and the like, as described above, so that it is possible to suppress the amount of essential oils collected and remaining in pericarp residues and seeds remaining after squeezing. it can. In many cases, since essential oils have antibacterial effects, the amount of essential oil absorbed and remaining in pericarp residues and seeds is reduced, so that composting of pericarp residues and seeds by fermentation of microorganisms is efficient. Will be performed.

In addition, the invention of this application provides a fruit squeezing device in order to efficiently carry out the fruit squeezing method having the above-mentioned features. The fruit squeezing device of the invention of this application is a fruit squeezing device for squeezing fruit by squeezing the fruit. The fruit squeezing device is provided with a squeezing unit for squeezing the fruit to squeeze juice and essential oil, and a squeezing storage unit for storing the squeezed juice and essential oil. A circulating pump is provided so as to communicate with the juice storage unit. At this time, if the circulating pump can return the squeezed fruit juice to the squeezing unit, the circulation pump is merely disposed so as to communicate the squeezed unit and the squeezed storage unit as described above. Instead, for example, a squeezed fruit juice may be provided as a separate device unit, that is, a second squeezed juice storage unit, and communicated via this. When the second juice storage unit is installed as described above, for example, fruit juice or the like obtained by a conventional juice method is separately added to the second juice storage unit, and the second juice storage unit is added to the second juice storage unit. The juice can be returned to the squeezing section together with the squeezed juice.

The circulating pump plays a role in returning the juice, essential oil, and functional components stored in the juice storage section to the compression section. In other words, the fruit juice, the essential oil, and the functional ingredients are returned to the squeezing section while the fruit is being squeezed. Then, after the reflux, the squeezed state is released to complete the squeezing operation, and it is possible to obtain a juice having a higher content of functional components contained in essential oils and pericarp than before.

The fruit squeezing device of the invention of the present application is, for example, a squeezing device provided with various types of squeezing units (or squeezing means) such as a belt type, a key type, a drum type and a disk type. Can be applied to The fruit to be processed by the method and apparatus for squeezing fruits according to the invention of the present application is not particularly limited in the kind and origin thereof, but is a citrus fruit having a fresh and strong scent. It is preferably a fruit. Citrus fruits include, for example, yuzu, tangerine, iyokan, kumquat, orange, sudachi, yuko, dankan, dankan, danpon, bundan, hassaku, lemon, grapefruit, orange, navel, power boss, etc. However, various citrus fruits can be targeted.

Therefore, embodiments will be described below, and the invention of this application will be described in more detail. Of course, the invention is not limited by the following examples. Example

The squeezing method using the fruit squeezing device of the invention of this application is called “circulation squeezing method”, and the conventional squeezing method for fruits, which was conducted as a control experiment (comparative experiment), is called “simple squeezing method”. Notation. In addition, fruit squeezing method, measurement of essential oil content, and measurement of functional component content in the circulating juice method and the simple juice method were performed by a common method.

1. Fruit squeezing method

Fresh citrus fruit (200 kg; obtained on December 2, 2003) was used as the fruit to be squeezed. In addition, the fruit squeezing device used a Kawashima ^ tachibana squeezing machine with a belt-type squeezing unit. This Kawashima citrus juicer is equipped with a belt of about 2-3II1 in length, and the fruits (yuzu in this embodiment) move while being squeezed between the belts, and the fruit juice and the essential oil are squeezed. The principle is to be. In the present example, as a condition for squeezing the citron fruit, the belt tension was adjusted so that the commonly employed squeezing rate was 15%.

Next, the squeezed juice was refluxed (about 6 L / min) to the squeezed part, the fruit squeezed part, using a circulating pump communicating the squeezed part and the squeezed juice storage part, and combined with the squeezed juice. Was. The amount of citron fruit used in the circulating juice method was 95 kg, and the amount of citron fruit used in the simple juice method was 93 kg.

2. Essential oil content measurement

The Japanese Pharmacopoeia General Analysis Method is used to measure the content of essential oil in the squeezed juice. An essential oil quantification device (Shibata Kagaku Co., Ltd.) for official analysis was used. The sample amount was 250 g of fruit juice in each of the circulating juice method and the simple juice method. Boiling stones were placed in a 1 L round bottom flask, and heated and boiled for 2.5 hours using electric Matsufuru adjusted to 40 V. Then, the essential oil flowing out to the burette was separated and weighed.

The results of the essential oil content in the squeezed juice were as shown in Table 1.

Juicing method: Essential oil content ()

Circulating juice method: 0.95

Simple juice method: 0.71 In the conventional juice method, the simple juice method, the content of essential oil was 0.71%. 95% of the essential oil was contained in the juice. As a result, it was confirmed that the fruit juice extracted by the circulating juice method contained about 1.3 times as much essential oil as the simple juice method. This means that fruit juice with a rich flavor and high aromaticity can be obtained without adding an essential oil separately, and this essential juice can be centrifuged to collect some essential oils. Thus, it is possible to obtain fruit juice and essential oil of excellent quality at the same time. Furthermore, since the residue of squeezed peels and seeds has a low content of essential oils that reduce microbial activity, it is possible to improve the processing efficiency (composting) even in the residue treatment using microorganisms. Contribute to nature-friendly waste disposal.

3. Measurement of the content of functional components (peel components) contained in the skin

The content of functional components (pericarp components) contained in the pericarp in the squeezed juice was also measured.

The results were as shown in Table 2. Content (mg / 100g juice)

Functional ingredients

Circulating juice method Simple juice method Ascorbic acid 37. 1 35. 8

Tocopherol 0.35 0.23

/ 3-sitosterol 1.21 0.69

Zoralen 0.04 0.02

The content of the functional component in the simple juice method, which is the conventional juice method, was lower in any of the functional components than that in the circulating juice method.

As a result, as in the case of the essential oil, the juice squeezed by the circulating squeezing method contains ascorbic acid, α-tocopherol,] 3-sitosterol, psoralen, etc. It was confirmed that many functional components were contained.

It should be noted that ascorbic acid, a functional component, is a vitamin C and is known to be an antioxidant, and α-tocopherol is also a vitamin 、, and is an antioxidant. ] 3-Citosterol is a type of plant steroid, has a cholesterol-removing effect, and is also used as a clinical medicine. Psoralen is a type of coumarin and is known to have a carcinogenic inhibitory effect. Industrial applicability

As described in detail above, the fruit squeezing method and the fruit squeezing apparatus of the present invention improve the content of the essential oil in the juice and the functional components contained in the rind, and the residual rind after squeezing. The composting can be done efficiently.

In addition, by making the fruit a citrus fruit, a citrus refreshing essential oil having a strong aroma can be obtained efficiently.

Claims

The scope of the claims

1. In a fruit squeezing method in which fruit juice is squeezed by squeezing the fruit, the squeezed fruit is squeezed to squeeze the juice, and the squeezed juice is returned to the squeezed fruit. A method for squeezing fruit, characterized in that:

2. The method for squeezing fruits according to claim 1, wherein the fruits are citrus fruits.

3 ・ In a fruit squeezing device that squeezes fruit juice by squeezing fruit, a circulating pump that connects the squeezing unit that squeezes fruit and the squeezing storage unit that stores squeezed juice is provided. Fruit squeezing device.

4. The fruit squeezing apparatus according to claim 3, wherein the fruit is a citrus fruit.