WO2012161245A1 - Dispositif de pressage de fruit kiwi - Google Patents

Dispositif de pressage de fruit kiwi Download PDF

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Publication number
WO2012161245A1
WO2012161245A1 PCT/JP2012/063267 JP2012063267W WO2012161245A1 WO 2012161245 A1 WO2012161245 A1 WO 2012161245A1 JP 2012063267 W JP2012063267 W JP 2012063267W WO 2012161245 A1 WO2012161245 A1 WO 2012161245A1
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WO
WIPO (PCT)
Prior art keywords
rib
kiwi
shaped portion
dome
ribs
Prior art date
Application number
PCT/JP2012/063267
Other languages
English (en)
Japanese (ja)
Inventor
安達　由記
Original Assignee
エスケーテクノス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by エスケーテクノス株式会社 filed Critical エスケーテクノス株式会社
Priority to CN201280002209.0A priority Critical patent/CN103052344B/zh
Publication of WO2012161245A1 publication Critical patent/WO2012161245A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J19/00—Household machines for straining foodstuffs; Household implements for mashing or straining foodstuffs
    • A47J19/02—Citrus fruit squeezers; Other fruit juice extracting devices
    • A47J19/023—Citrus fruit squeezers; Other fruit juice extracting devices including a pressing cone or reamer

Definitions

  • the present invention relates to a kiwi squeezer for squeezing pulp and juice from kiwi.
  • a squeezer having a protrusion that squeezes fruit juice from the fruit when the cut surface of the citrus fruit is pressed and rotated, and a tray that receives the juice squeezed by the protrusion.
  • the protrusion has a conical shape, and a plurality of ribs extending radially from the top of the conical shape toward the skirt are formed on the outer surface thereof. These ribs have a triangular cross-sectional shape orthogonal to the extending direction.
  • FIG. 15 shows such a restrictor.
  • the diaphragm 100 has a recess 103 formed by recessing the adjacent ribs 102 of the protrusion 101 in an inverted U shape.
  • the squeezer 100 since the ribs 102 are high, the biting of the ribs 102 into the flesh is improved, but the rotational resistance when rotating the kiwi is increased, and thus a strong force is required to rotate the kiwi. Is required, and it is difficult to efficiently squeeze the pulp and juice. Moreover, since kiwi originally has little fruit juice, the flesh cut by the ribs 102 tends to accumulate between the ribs 102. In addition, since the recesses 103 are formed between the ribs 102, the pulp is more likely to accumulate between the ribs 102. As a result, during use, the accumulated pulp may push the kiwi from the inside and rupture the outer skin. In addition, since the protrusion 101 is conical, it does not match the shape of the kiwi and may leave unsqueezed pulp.
  • Patent Document 3 a technique using a rib having a rectangular cross section as a citrus squeezer is known (see, for example, Patent Document 3).
  • this squeezer is applied to kiwi, tearing of the outer skin, unsqueezed pulp, and the like are expected, and simply applying the target to be squeezed to kiwi does not provide a function sufficient for practical use.
  • the present invention has been made to solve the above-described conventional problems, and an object of the present invention is to provide a kiwi squeezer that can efficiently squeeze the pulp and juice by rotating the kiwi even when the user has a weak force. To do.
  • the kiwi squeezer of the present invention is a kiwi squeezer provided with a protrusion for squeezing fruit and juice from kiwi when the cut surface of the kiwi is pressed and rotated.
  • the portion is composed of a dome-shaped portion and a conical portion that is conical from the hem of the dome-shaped portion, and the top surface of the dome-shaped portion on the outer surface of the projection, and further the conical-shaped portion
  • the ribs have the same height in the cone-shaped portion, and the adjacent ribs have different heights in the dome-shaped portion.
  • the height of the higher rib is the same as the height of the rib of the conical portion.
  • the ribs at the top of the dome-shaped portion are thicker than the ribs at the conical portion.
  • the lower rib in the dome-shaped portion disappears before the top of the dome-shaped portion.
  • the height of the rib in the dome-shaped portion is the same as the height of the rib in the conical-shaped portion, and the second height of the rib in the dome-shaped portion is lower than the first rib.
  • the first rib and the second rib are coupled to each other at the top of the dome-shaped portion, and the third rib is lowered from the conical-shaped portion toward the top, It is preferable to disappear before this.
  • the protruding portion is formed in a valley shape from the dome-shaped portion to the conical-shaped portion at an intermediate portion between adjacent ribs.
  • the kiwi flesh can be scraped efficiently by the rib of the cone-shaped part and the higher rib in the dome-shaped part, thereby shortening the cooking time and making cooking fun. Can be provided. Moreover, clogging of the ribs caused by kiwi fibers can be suppressed by the lower ribs in the dome-shaped portion. As a result, the cooking time can be further shortened, and the trouble of cleaning the throttling device after use can be reduced.
  • each rib at the top of the dome-shaped portion is thicker than each rib at the conical-shaped portion, the pressing force of each rib on the dome-shaped portion against the kiwi flesh can be reduced.
  • the degree of biting of each rib with respect to the kiwi pulp can be optimized, and the feeling can be improved particularly in the initial stage of the drawing work, and the drawing work can be facilitated.
  • the number of ribs that intersect at the top can be reduced. Thereby, clogging of the ribs due to the kiwi fibers at the top can be further suppressed, and the cooking time can be further shortened and the trouble of cleaning the squeezer after use can be further reduced.
  • the first rib, the second rib, and the third rib are formed such that the height of the rib in the dome-shaped portion is sequentially reduced, and the kiwi is rotated in the order of the first rib, the third rib, the second rib, and the third rib.
  • the third rib having the lowest height in the dome-shaped portion is provided on both sides of the first rib or the second rib. This makes it possible to further reduce clogging of the ribs caused by kiwi fibers at the top of the dome-shaped portion while improving the squeezing efficiency with three types of ribs, further shortening the cooking time and cleaning the squeezer after use. Can be further reduced.
  • the kiwi flesh scraped by the rib is in the valley-shaped intermediate portion. It becomes easy to flow down along. As a result, the scraped kiwi flesh is restrained from staying in the dome-shaped portion, and tearing of the kiwi skin at the top can be prevented.
  • FIG. 3 is a sectional view taken along line A-A ′ of FIG. 2.
  • a photograph showing the state after the kiwi squeezing operation is completed.
  • the kiwi squeezer 1 includes a protrusion 2 that squeezes the pulp and juice from the kiwi when the cut surface of the kiwi is pressed and rotated, and a tray 3 that receives the pulp and juice squeezed by the protrusion 2.
  • the protrusion 2 includes a dome-shaped portion 21 and a conical-shaped portion 22 having a conical shape with a diameter increased from the skirt portion 21 a of the dome-shaped portion 21.
  • the protrusion 2 has six ribs 23 on the outer surface of the protrusion 2.
  • each rib 23 extends radially from the top 21 b of the dome-shaped portion 21 to the skirt 21 a and further to the conical portion 22, and each rib 23 has a rectangular cross-sectional shape orthogonal to the extending direction of the ribs 23.
  • adjacent ribs 23 have different heights in the dome-shaped portion 21.
  • the projection 2 and the tray 3 are integrally formed, and the projection 2 is raised from the approximate center of the upper bottom surface of the tray 3.
  • the material of the protrusion 2 and the tray 3 is resin or the like.
  • the dome-shaped portion 21 may have a substantially hemispherical shape corresponding to the outer shape of the kiwi deciduous portion or the top of the kiwi and the surrounding portion thereof, is substantially circular in plan view, and is in side view. It may be substantially semi-elliptical.
  • the radius thereof is, for example, approximately 16 [mm], but is not limited thereto.
  • the outer surfaces of the portions where the ribs 23 are not formed are smooth curved surfaces 21c and 22a that are curved outward and have little slip resistance.
  • the curved surface 21c is gently inclined.
  • the ribs 23 are connected at the top portion 21b, and the angle between adjacent ribs is equal to each other.
  • the ribs 23 are alternately provided with a height in the dome-shaped portion 21. That is, the rib 23 has a high height and a low height in the dome-shaped portion 21, and if the higher rib 23 is a rib 23a and the lower rib 23 is a rib 23b, the ribs 23a and 23b are Alternatingly arranged.
  • Each of the ribs 23a and 23b has a height in the dome-shaped portion 21 in a range from, for example, approximately 1 [mm] to approximately 4 [mm], and the heights thereof are approximately 3 [mm] and approximately 2 respectively. [Mm] is desirable.
  • the thickness of each rib 23a, 23b is about 1 [mm], for example.
  • Three anti-slip members 31 are arranged on the circumference at equal intervals on the bottom surface of the tray 3 (see FIG. 4).
  • FIG. 5 when the kiwi is cut into a ring so as to be substantially orthogonal to the fruit core, and the cut surface of the kiwi K1 is pressed against the protrusion 2 from above, the rib 23 of the dome-shaped portion 21 pierces the flesh. Bitten.
  • the rib 23 cuts the pulp, and as shown in FIG. 6, the pulp F1 and the fruit juice F2 are squeezed out and smoothly slide down on the curved surface 21c (not shown) and the curved surface 22a. .
  • the protrusion 2 When the kiwi K1 is pressed and kept rotating, the protrusion 2 gradually enters the kiwi K1, and the flesh F1 and the fruit juice F2 are squeezed out one after another by the ribs 23, as shown in FIG. As shown in FIG. 8, the squeezed pulp F1 and fruit juice F2 accumulate in the tray 3.
  • the rib 23 has a rectangular cross-sectional shape. Therefore, when the kiwi K1 is pressed against the protrusion 2 and rotated, the rib 23 is easily bitten. When the K1 is rotated, the pulp F1 is easily caught on the rib 23. Therefore, the height required to sufficiently cut the pulp F1 in the rib 23 is low, and as a result, the rotational resistance during the rotation of the kiwi K1 can be suppressed, and the force required for the rotation becomes weak. Moreover, the pulp F1 can be cut out with the weak force, therefore the pulp F1 and the fruit juice F2 can be efficiently squeezed out. Therefore, it is not necessary to press the kiwi K1 with a strong force, and the pulp F1 can be prevented from being crushed, thereby preventing the separation between the pulp F1 and the fruit juice F2 due to the crushed.
  • the protrusion part 2 is a shape suitable for Kiwi K1, it can reduce the squeeze residue of the pulp F1.
  • the adjacent ribs 23 have the same height at the top portion 21b, it is difficult to cut the fibers such as fruit cores cut and extended by the ribs 23 with the adjacent ribs 23, and the fibers have a plurality of ribs. There may be clogging.
  • the above-mentioned heights are different, so that the fibers that have passed over the low ribs 23b can be surely cut off by the adjacent high ribs 23a. It does not straddle the plurality of ribs 23. Therefore, clogging with fibers can be suppressed. As a result, the trouble of taking out the clogged fibers can be saved, and therefore, the trouble of washing after use can be reduced.
  • the rib 23 when the rib 23 is too low when the kiwi K1 is pressed and rotated, the rib 23 is not easily caught on the flesh F1, and the kiwi K1 is slippery, so that it is difficult to squeeze out the kiwi K1.
  • the rib 23 if the rib 23 is too high, the rotational resistance increases and it is difficult to rotate, and therefore it is difficult to squeeze out the kiwi K1.
  • the kiwi K1 since the height of the rib 23 is appropriate, the kiwi K1 can be easily rotated and the pulp F1 can be easily cut out.
  • the interval between the ribs 23 is narrowed at the top portion 21b, and the fibers are clogged therebetween. Therefore, it takes time to take them out.
  • the rotational resistance during kiwi rotation increases, and the interval between the ribs 23 increases, so that it becomes easier for the pulp to accumulate between the ribs 23, resulting from the accumulation of the pulp. There is a risk that the outer skin will be torn.
  • the number of ribs 23 is six, which is an appropriate number for squeezing the kiwi K1, so that the fibers are not easily clogged between the ribs 23, and the kiwi is reduced. K1 can be rotated more lightly, and the effect of preventing skin tearing can be improved.
  • the heights 23c and 23d of the ribs 23 are the same in the conical portion 22, and the heights h1 and h2 of the adjacent ribs 23a and 23b are different from each other in the dome shape portion 21.
  • the heights h1, h3, and h4 of the ribs 23 are the same, not only when they are exactly the same without error, but also to the extent that the effects described below are produced, taking into account tolerances.
  • the ribs 23c and 23d of the conical portion 22 and the higher rib 23a in the dome-shaped portion 21 can efficiently scrape the kiwi pulp, thereby shortening the cooking time. Cooking fun can be provided. Further, the clogging of the ribs 23 due to the kiwi fibers can be suppressed by the lower ribs 23b in the dome-shaped portion 21. As a result, the cooking time can be further shortened, and the trouble of cleaning the throttling device after use can be reduced.
  • FIG. 10 shows a modification of the kiwi diaphragm 1 according to the above embodiment.
  • the thickness T1 of each rib 23 at the top 21b of the dome-shaped portion 21 is larger than the thickness T2 of each rib 23 in the conical portion 22.
  • the thickness of the rib 23 is not limited to a continuous and gradually increasing form from the conical portion 22 to the top portion 21 b of the dome-shaped portion 21, but may be a stepwise increasing shape.
  • FIG. 11 shows another modification of the kiwi diaphragm 1 according to the above embodiment.
  • the lower rib 23b in the dome-shaped portion 21 is continuously lowered as it approaches the top portion 21b of the dome-shaped portion 21, and disappears before the top portion 21b.
  • the ribs 23b may be gradually lowered (discontinuously).
  • you may combine with the characteristic of a 1st modification.
  • the number of ribs 23 that intersect at the top 21b can be reduced. Thereby, clogging of the rib 23 by the kiwi fiber in the top portion 21b can be further suppressed, and the cooking time can be further shortened and the trouble of cleaning the squeezer after use can be further reduced.
  • FIG. 12 shows still another modification of the kiwi diaphragm 1 according to the above embodiment.
  • This modification is characterized by having a pair of first ribs 23e and second ribs 23f and two pairs of third ribs 23g.
  • the first rib 23e is formed such that the height of the rib in the dome-shaped portion 21 is the same as the height of the rib in the conical portion 22.
  • the second rib 23f is formed such that the height of the rib in the dome-shaped portion 21 is lower than that of the first rib 23e.
  • the third rib 23g is formed such that the height of the rib in the dome-shaped portion 21 is lower than that of the second rib 23f.
  • the ribs are arranged in the kiwi rotation direction in the order of the first rib 23e, the third rib 23g, the second rib 23f, and the third rib 23g.
  • the ribs are arranged in the above-described order regardless of whether the kiwi is rotated clockwise or counterclockwise.
  • the third rib 23g having the lowest height in the dome-shaped portion 21 is provided on both sides of the first rib 23e or the second rib 23f.
  • FIG. 13 shows still another modification of the kiwi diaphragm 1 according to the above embodiment.
  • the first rib 23e and the second rib 23f are coupled to each other at the top portion 21b of the dome-shaped portion 21.
  • the third rib 23g continuously decreases from the conical portion 22 toward the top portion 21b and disappears before the top portion 21b.
  • the ribs 23b may be gradually lowered (discontinuously).
  • you may combine with the characteristic of a 1st modification.
  • the number of ribs 23 intersecting at the top portion 21b can be reduced. Thereby, clogging of the ribs caused by the kiwi fibers in the top portion 21b can be further suppressed, and the cooking time can be further shortened and the trouble of cleaning the squeezer after use can be further reduced.
  • FIG. 14 shows still another modification of the kiwi diaphragm 1 according to the above embodiment.
  • the projecting portion 2 is formed in a valley shape from the dome-shaped portion 21 to the conical-shaped portion 22 at the intermediate portion between the adjacent ribs 23. That is, a valley-shaped recess 24 is formed from the dome-shaped portion 21 to the conical-shaped portion 22.
  • the shape of each rib 23 may be combined with the features of the first to fourth modifications.
  • the kiwi flesh scraped by the ribs 23 easily flows down along the valley-shaped recess 24 formed in the intermediate part.
  • the scraped kiwi pulp is restrained from staying in the dome-shaped portion 21, and tearing of the kiwi skin at the top 21 b can be prevented.
  • this invention is not limited to the structure of said embodiment, A various deformation
  • the number of ribs 23 is not limited to the above, and may be plural.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Food-Manufacturing Devices (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention vise à procurer un dispositif de pressage de fruit kiwi contre lequel une surface coupée d'un fruit kiwi est pressée et tournée, dans lequel la force nécessaire pour faire tourner le fruit est réduite, la pulpe et le jus du fruit sont efficacement pressés, un bouchage par des fibres est empêché, et la quantité de pulpe de fruit résiduelle est diminuée. A cet effet, selon l'invention, une saillie (2) sur un dispositif de pressage de fruit kiwi (1) est formée à partir d'une partie en forme de dôme (21) et d'une partie conique (22) s'étendant sous une forme conique à partir de la base (21a) de la partie en forme de dôme. La surface extérieure de la saillie (2) comporte une pluralité de nervures (23). Des nervures (23c, 23d) sur la partie conique (22) et une nervure supérieure (23a) sur la partie en forme de dôme (21) permettent à la pulpe de la pulpe de fruit kiwi d'être raclée efficacement, au temps de préparation d'être réduit, et à l'expérience culinaire d'être rendue agréable. Une nervure inférieure (23b) sur la partie en forme de dôme (21) empêche l'agglomération de fibre de fruit kiwi sur les nervures (23).
PCT/JP2012/063267 2011-05-24 2012-05-24 Dispositif de pressage de fruit kiwi WO2012161245A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201280002209.0A CN103052344B (zh) 2011-05-24 2012-05-24 猕猴桃榨汁器

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011-116318 2011-05-24
JP2011116318A JP4882032B1 (ja) 2011-05-24 2011-05-24 キウイ絞り器

Publications (1)

Publication Number Publication Date
WO2012161245A1 true WO2012161245A1 (fr) 2012-11-29

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Application Number Title Priority Date Filing Date
PCT/JP2012/063267 WO2012161245A1 (fr) 2011-05-24 2012-05-24 Dispositif de pressage de fruit kiwi

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JP (1) JP4882032B1 (fr)
CN (1) CN103052344B (fr)
WO (1) WO2012161245A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015159429A1 (fr) * 2014-04-18 2015-10-22 田中　哲夫 Presse-fruits

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6441249B2 (ja) * 2016-03-09 2018-12-19 株式会社レーベン販売 搾り器
ES2698159A1 (es) * 2017-07-31 2019-01-31 Zumex Group S A Cabezal de exprimido mejorado

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0727413U (ja) * 1993-10-19 1995-05-23 株式会社タイガークラウン レモン絞り器
US5570629A (en) * 1995-08-23 1996-11-05 Dynamics Corporation Of America Juice extraction device
JP3076185U (ja) * 2000-09-07 2001-03-30 義峰 高 手動式ジューサー
JP3084121U (ja) * 2001-08-16 2002-03-08 株式会社ジェミコ 果実搾り器
JP3098729U (ja) * 2003-05-21 2004-03-11 有限会社アルス レモン絞り器
US20070125244A1 (en) * 2003-10-22 2007-06-07 Keith Hensel Citrus reamer and press

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0376185U (fr) * 1989-11-27 1991-07-30
JPH0384121U (fr) * 1989-12-18 1991-08-27
JPH0398729U (fr) * 1990-01-29 1991-10-15
FR2708448B3 (fr) * 1993-08-02 1995-11-24 Robot Coupe Sa Cône presse-agrumes.
US6539848B2 (en) * 2001-07-09 2003-04-01 Columbia Insurance Company Juicer
FR2878717A1 (fr) * 2004-12-03 2006-06-09 Seb Sa Dispositif de pressage rotatif a aillettes
CN2922701Y (zh) * 2006-07-14 2007-07-18 谢来成 手动榨汁器结构

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0727413U (ja) * 1993-10-19 1995-05-23 株式会社タイガークラウン レモン絞り器
US5570629A (en) * 1995-08-23 1996-11-05 Dynamics Corporation Of America Juice extraction device
JP3076185U (ja) * 2000-09-07 2001-03-30 義峰 高 手動式ジューサー
JP3084121U (ja) * 2001-08-16 2002-03-08 株式会社ジェミコ 果実搾り器
JP3098729U (ja) * 2003-05-21 2004-03-11 有限会社アルス レモン絞り器
US20070125244A1 (en) * 2003-10-22 2007-06-07 Keith Hensel Citrus reamer and press

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015159429A1 (fr) * 2014-04-18 2015-10-22 田中　哲夫 Presse-fruits

Also Published As

Publication number Publication date
CN103052344A (zh) 2013-04-17
JP4882032B1 (ja) 2012-02-22
JP2012239847A (ja) 2012-12-10
CN103052344B (zh) 2015-01-21

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