JP2008072994A - Device for squeezing citrus fruit, citrus fruit juice squeezed with the device, and acidic seasoning comprising the citrus fruit juice - Google Patents
Device for squeezing citrus fruit, citrus fruit juice squeezed with the device, and acidic seasoning comprising the citrus fruit juice Download PDFInfo
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- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
Description
この発明は、柑橘果実の全果圧縮型搾汁装置に係り、特に、柑橘果実の全果圧縮型搾汁装置における果実と直接接触する圧縮部材に、グリップ力（摩擦係数）を向上させる加工を施し、或は摩擦係数が高い材質を使用することで、搾汁効率を向上した全果圧縮型搾汁装置及び該搾汁装置によって製造される柑橘果汁並びに該柑橘果汁を使った酸性調味料に関する。 The present invention relates to a whole fruit compression type squeezing device for citrus fruits, and in particular, a processing for improving grip force (coefficient of friction) on a compression member in direct contact with the fruit in the whole fruit compression type squeezing device for citrus fruits. The invention relates to a whole fruit compression type squeezing device improved in squeezing efficiency by using a material having a high coefficient of friction, or a citrus juice produced by the squeezing device and an acidic seasoning using the citrus juice .
従来から柑橘果汁は、飲料、調味料など様々な分野で利用されてきた。柑橘果実を機械的に搾汁する方法は様々提案されているが、一般的には、インライン搾汁機に代表されるチューブによる吸い取り式の装置、ブラウン搾汁機に代表される２分割後圧縮搾汁する方式の装置、チョッパーパルパー搾汁機のような皮剥き後搾汁される方式の装置、ベルト搾汁機、キャタピラー搾汁機に代表される全果圧縮型搾汁装置などが用いられてきた。 Conventionally, citrus fruit juice has been used in various fields such as beverages and seasonings. Various methods of mechanically squeezing citrus fruits have been proposed, but generally, a sucking-type device represented by a tube typified by an in-line squeezing machine, and compression after two divisions typified by a brown squeezing machine Juice-type devices, chopper pulper-type devices such as crushing and squeezing-type devices, belt squeezing machines, whole fruit compression type squeezing devices represented by caterpillar squeezing machines, etc. are used. I came.
ここで、生産効率（搾汁効率）、即ち、一定量の柑橘果実から回収できる果汁の量を向上させる取り組みが様々提案されている。例えば、柑橘果実の全果圧縮型搾汁装置で一般的な装置（例えば、特許文献１参照）においては、圧縮面を従来の一般的なベルト式から強度を持った樹脂式にして、ある程度の生産性（搾汁率）の改善はなされてきた。 Here, various efforts to improve production efficiency (squeezing efficiency), that is, the amount of fruit juice that can be recovered from a certain amount of citrus fruit have been proposed. For example, in a general apparatus (for example, refer to Patent Document 1) of a whole fruit compression type squeezing apparatus for citrus fruits, the compression surface is changed from a conventional general belt type to a resin type having strength, Improvements in productivity (squeezing rate) have been made.
また、全果圧縮型搾汁装置において搾汁率をあげようとした場合、圧縮面同士の間隙を極力少なくする方法が一般的に行われているが、実際には、ある程度の間隙以下に設定しても搾汁効率を上げるという目的には限界がある。また、この場合、皮やパルプの破片が入り込み、皮様の風味は増えるが、実際は生産効率が下がり、搾汁率は却って低下する結果となる。 In addition, when trying to increase the squeeze rate in the whole fruit compression type squeezing apparatus, a method of reducing the gap between the compression surfaces as much as possible is generally performed, but in practice, it is set to a certain gap or less. Even so, there is a limit to the purpose of increasing the squeeze efficiency. Moreover, in this case, although pieces of skin and pulp enter, the skin-like flavor increases, but actually the production efficiency is lowered, and the squeeze rate is reduced.
また、圧縮面同士の間隙を０ｍｍに近づけると、種の破壊が発生し、上記の搾汁率の低下のみならず、品質低下も引き起こしてしまうという不具合が生じる可能性もある。 In addition, when the gap between the compressed surfaces is brought close to 0 mm, seed destruction occurs, and there is a possibility that not only the above-described reduction of the squeeze rate but also the quality may be deteriorated.
また、極端に生産性を高めようとして、粉砕した果実片を、遠心分離により固液分離し、果汁を得るといったような極端な方策も考えられるが、果皮オイルの回収率は向上しない。柑橘果汁の最大の使用用途である飲料用においては、通常、オイルやパルプ分の混入は好まれないことから上記のような方法が使用される場合もあるが、果皮オイルは果汁の香気成分の源であるため、香気成分の回収率を高めたいといった目的の場合（例えば、柑橘果汁を調味液の製造に用いる場合など）には適さない。 Further, in order to extremely increase productivity, an extreme measure such as solid-liquid separation of the pulverized fruit pieces by centrifugation to obtain fruit juice is conceivable, but the recovery rate of the peel oil is not improved. For beverages, which is the largest use of citrus fruit juice, usually the above method may be used because oil and pulp content is not preferred, but pericarp oil is an aroma component of fruit juice. Since it is a source, it is not suitable for the purpose of increasing the recovery rate of aroma components (for example, when citrus juice is used in the production of seasoning).
また、単純に、より香気成分が高く、味がしっかりとしている柑橘果実の選定を行うことで、質の高い柑橘果汁を得ることも考えられるが、満足の行く品質の物は得られていない。 In addition, simply selecting a citrus fruit having a higher aroma component and a firm taste can be considered to obtain a high-quality citrus fruit juice, but a product with satisfactory quality has not been obtained.
すなわち、香気に富んだ濃厚な柑橘果汁を効率よく搾汁する方法は未だに提案されていないのが現状である。 That is, at present, a method for efficiently squeezing a rich citrus fruit juice rich in fragrance has not yet been proposed.
本発明者らは上記のごとき課題を解決する為に鋭意研究を行った。 The present inventors have intensively studied to solve the above problems.
柑橘果実の全果圧縮型搾汁装置による搾汁工程は、大まかに分けると、果実を圧縮部材間へ取り込む工程、圧縮部材間の間隙が徐々に狭くなり果実を圧縮して搾汁する工程、搾汁後の排皮の吐き出し工程、によって構成される。 The squeezing process by the whole fruit compression type squeezing device for citrus fruits is roughly divided into a process of taking the fruit between the compression members, a process of compressing and squeezing the fruit as the gap between the compression members gradually narrows, It is comprised by the discharge process of the skin after squeezing.
ここで、搾汁率の向上を試みるために圧縮面同士の間隙（圧縮部材間の間隙）を狭くすると、果実の圧縮工程において、潰れた柑橘果実の外皮がずれることに着目した。 Here, when narrowing the gap between compression surfaces (the gap between compression members) in order to try to improve the squeeze rate, attention was paid to the fact that the outer skin of the crushed citrus fruit shifted in the fruit compression step.
即ち、この外皮のずれが圧縮率の向上を妨げている原因ではないかと考えた。例えば、圧縮面同士の間隙が狭くなるにつれ、果実は割れて搾汁されるが、ある一定以下の間隙になると、力の逃げ場所がなくなり外皮がずれる。つまり、ずれが発生することで、同じ間隙にあってもゆとりが発生し、柑橘の中身部分を潰す効果が薄れてしまうこととなり本搾汁装置では上手く搾れない状態になってしまう。 That is, it was considered that the deviation of the outer skin may be the cause of hindering the improvement of the compression rate. For example, as the gap between the compressed surfaces becomes narrower, the fruit breaks and is squeezed, but when the gap becomes less than a certain level, the place where the force escapes disappears and the outer skin shifts. In other words, when the gap occurs, a space is generated even in the same gap, and the effect of crushing the contents of the citrus is diminished, so that the present squeezing apparatus cannot be squeezed well.
本発明者らは、柑橘果実の外皮のずれを生じないようにするための方法を鋭意検討し、柑橘果実の全果圧縮型搾汁装置の圧縮面にグリップ力を強化する（静摩擦係数を向上する）ような凹凸をつけることで、柑橘果実の外皮のずれを生じず、搾汁効率が飛躍的にアップすることを見出した。また、圧縮面に凹凸を設けなくとも、摩擦係数の高い素材を使用することでも同様に搾汁効率が飛躍的にアップすることを見出した。さらに詳しくは、圧縮部材の静摩擦係数が０．５５以上とすることで搾汁効率が飛躍的にアップするという装置条件を見出したことにより本発明を完成した。 The inventors of the present invention have intensively studied a method for preventing the citrus fruit skin from shifting, and enhance the grip force on the compression surface of the whole fruit compression type squeezing device for citrus fruit (improves the coefficient of static friction). It has been found that the unevenness of the citrus fruit does not cause a shift of the outer skin of the citrus fruit, and the squeezing efficiency is dramatically improved. Moreover, even if it did not provide an unevenness | corrugation in a compression surface, it discovered that a squeeze efficiency improved dramatically similarly by using a raw material with a high friction coefficient. More specifically, the present invention has been completed by finding an apparatus condition that the squeeze efficiency is drastically increased when the static friction coefficient of the compression member is 0.55 or more.
即ち、この発明は、香気に富んだ濃厚な柑橘果汁を効率よく搾汁する装置を提供することである。さらに、本発明は、該搾汁装置によって得られた香気に富み、味が濃厚な柑橘果汁を提供し、またさらに、本発明は、その果汁を使用して作られた柑橘の香気が高く、柑橘本来のまろやかな食味を有した酸性調味料を提供することにある。 That is, this invention is providing the apparatus which squeezes the rich citrus fruit juice rich in fragrance efficiently. Furthermore, the present invention provides a citrus juice rich in flavor and rich in flavor obtained by the squeezing device, and further, the present invention has a high fragrance of citrus fruits made using the juice, An object of the present invention is to provide an acidic seasoning having the mild taste of citrus.
尚、従来の柑橘果実の全果圧縮型搾汁装置は、生産時の果実の装置への取り込み、搾汁後の排皮の吐き出しがスムーズになる事に視点を置いていた為、また、洗浄効率を優先する為、圧縮面は摩擦が少なく平滑な表面加工が主であった。また、上記した特許文献１に記載されている全果圧縮型搾汁装置においては、搾り出された果汁をいかにスムーズに回収するかという事に力点をおいた圧縮面加工になっており、搾汁率の向上という点に着目して設計されたものではなかった。さらに、圧縮面に凹凸が存在する装置もあるにはあるが、果実を、機械に取り込むための、移動方向への引っかかりを目的とするものであり、移動方向に向かってプラスマイナス９０度方向への力の逃げが生じてしまう。
In addition, the conventional whole fruit compression type squeezing device for citrus fruits was designed to smooth the incorporation of fruit into the device during production and the smooth discharge of the skin after squeezing. In order to prioritize efficiency, the compression surface was mainly smooth surface processing with little friction. Moreover, in the whole fruit compression type squeezing apparatus described in
つまり、本発明は、従来にはない画期的な発想に基づくものであり、質の良い果汁を効率よく搾汁するという従来では達成されなかった課題を解決するものである。 In other words, the present invention is based on an epoch-making idea that has never existed before, and solves a problem that has not been achieved in the past, such as efficiently squeezing high-quality fruit juice.
即ち、請求項１に記載の発明は、柑橘果実の全果圧縮型搾汁装置において、果実を圧縮する部材の静摩擦係数が０．５５以上であることを特徴とするものである。
That is, the invention according to
また、請求項２に記載の発明は、請求項１に記載の全果圧縮型搾汁装置を技術的前提とし、柑橘果実が圧縮されることに伴い、前記圧縮部材と該柑橘果実との位置関係が変化しやすい方向に対する静摩擦係数が０．５５以上であることを特徴とするものである。
Moreover, invention of
請求項３に記載の発明は、請求項１又は請求項２のいずれか１項に記載の柑橘果実の搾汁装置を技術的前提とし、前記圧縮部材の静摩擦係数を０．５５以上とするために、前記部材に溝又は突起等の段差を設けることを特徴とするものである。
The invention according to
請求項４に記載の発明は、請求項３に記載の柑橘果実の搾汁装置を技術的前提とし、前記段差部の間隔を、３ｃｍ以下としたことを特徴とするものである。
The invention described in
請求項５に記載の発明は、請求項１乃至請求項４のいずれか１項に記載の柑橘果実の搾汁装置を技術的前提とし、前記圧縮部材の静摩擦係数を０．５５以上とするために、前記部材の材質として、静摩擦係数が０．５５以上の材質を使用することを特徴とするものである。
The invention according to
本発明は柑橘果実の全果圧縮型搾汁装置という限定された機械構造において効果を発揮する物である。樹脂のキャタピラー面で全果を圧縮して搾汁するもの、または円盤状の金属面で挟み込む事により圧縮して搾汁するもの等、圧縮部材が変形に対して形状保持がされるタイプの柑橘果実の全果圧縮型搾汁装置に好適であるが、圧縮部材がベルト形状のような、柔軟性のあるものにはあまり適さない。 The present invention is effective in a limited mechanical structure called a whole fruit compression type squeezing device for citrus fruits. Citrus of the type in which the compression member retains its shape against deformation, such as one that compresses and squeezes the whole fruit on the caterpillar surface of the resin, or one that compresses and squeezes by sandwiching it with a disk-shaped metal surface Although it is suitable for the whole fruit compression type squeezing apparatus, the compression member is not very suitable for a flexible member such as a belt shape.
本発明に係る全果圧縮型搾汁装置の圧縮部材の材質としては、一般的には、強度、コスト等の観点からポリアセタール樹脂やステンレススチールなどを使用している場合が多いがこれに限るものではない。例えば、高密度ポリエチレンなどの材質でも、後述するような凹凸（溝や、突起等）を施す事で、搾汁効率向上の効果が発揮される。また、金属においても同じ効果を得ることができる。これらの素材は機械の駆動能力や、機構、操作性によって、適宜選択できる。 As a material of the compression member of the whole fruit compression type squeezing apparatus according to the present invention, generally, polyacetal resin or stainless steel is often used from the viewpoint of strength, cost, etc., but the material is not limited thereto. is not. For example, even with a material such as high-density polyethylene, the effect of improving the squeezing efficiency can be exhibited by providing irregularities (grooves, protrusions, etc.) as described later. Moreover, the same effect can be acquired also in a metal. These materials can be appropriately selected depending on the driving ability, mechanism, and operability of the machine.
圧縮部材の圧縮面に設ける凹凸（段差部）は、柑橘果実との接触面に存在している事が重要であり、柑橘果実の静摩擦係数が０．５５以上となるのであれば、形状は特に限定は無い。ただし凸部分があまり鋭利になると、搾り終えた排出するべき皮の機械離れが悪くなる弊害が発生する恐れがあり、対象柑橘の皮物性により適宜選択する必要がある。 It is important that the unevenness (stepped portion) provided on the compression surface of the compression member is present on the contact surface with the citrus fruit, and the shape is particularly suitable if the static friction coefficient of the citrus fruit is 0.55 or more. There is no limitation. However, if the convex part becomes too sharp, there is a risk that the mechanical separation of the skin to be discharged after squeezing will be worsened, and it is necessary to select appropriately depending on the physical properties of the target citrus.
凹凸部の間隔（密度）に関しては、処理する柑橘のサイズや物性、又は溝の深さによって変わってくるが、ピッチが３ｃｍを超えてくると、サイズの大きい（例えば直径６ｃｍ程度）柑橘果実においても、効果は極端に落ちるため、３ｃｍを超えない範囲で適宜選択する。 The interval (density) between the uneven parts varies depending on the size and physical properties of the citrus to be processed or the depth of the groove, but when the pitch exceeds 3 cm, the size of the citrus fruit is large (for example, about 6 cm in diameter). However, since the effect is extremely reduced, it is appropriately selected within a range not exceeding 3 cm.
これらの凹凸を圧縮面に設けることにより、移動方向に対してプラスマイナス９０度方向に対して力を逃がさないという効果が発揮され（つまり柑橘果実の外皮にずれが生じない）、搾汁率が飛躍的に向上する。 By providing these irregularities on the compression surface, the effect of not letting the force escape in the direction of plus or minus 90 degrees with respect to the moving direction (that is, no deviation occurs in the outer skin of the citrus fruit), the squeeze rate is Improve dramatically.
また、フラットな面であっても、圧縮面の摩擦係数が０．５５以上のものであれば、同様に搾汁率の向上効果が得られる。例えば、ポリ塩化ビニリデン（静摩擦係数０．６８）、ポリエチレンテレフタレート（静摩擦係数０．６０）など、樹脂の中でも高い静摩擦係数の物は、フラットな表面状態であっても本発明の圧縮部材の材質として適用できる。尚、ポリ塩化ビニリデン、ポリエチレンテレフタレートなどの材質は、強度の観点から、従来は圧縮部材の材質としては好ましくないとされてきたが、本発明においては、一般的に圧縮部材として用いられているポリアセタール樹脂やステンレススチールの表面（圧縮面）に上記材質を貼ることで柑橘果実との摩擦力を向上させることもできる。 Moreover, even if it is a flat surface, if the friction coefficient of a compression surface is 0.55 or more, the improvement effect of a squeeze rate is obtained similarly. For example, a material having a high static friction coefficient among resins such as polyvinylidene chloride (static friction coefficient 0.68) and polyethylene terephthalate (static friction coefficient 0.60) can be used as the material of the compression member of the present invention even in a flat surface state. Applicable. Incidentally, materials such as polyvinylidene chloride and polyethylene terephthalate have hitherto been considered unpreferable as materials for compression members from the viewpoint of strength, but in the present invention, polyacetals generally used as compression members are used. The frictional force with the citrus fruit can be improved by pasting the above material on the surface (compressed surface) of resin or stainless steel.
ここで、静摩擦係数について説明する。質量をもった物体が静止している物体を動かそうとする際に働く力を静止摩擦力という。荷重を P，比例定数を μs とすれば摩擦力 F はF =μs・Pであり、このときの比例定数μsを摩擦係数と呼び、静止状態から計られる値が静摩擦係数と呼ばれる。本発明において静摩擦係数は、新東科学株式会社製の表面性状測定機（型式ＨＥＩＤＯＮ−１４Ｄ）を用いて、以下に示す内容で測定した。 Here, the static friction coefficient will be described. The force that acts when an object with mass tries to move a stationary object is called static frictional force. If the load is P and the proportional constant is μs, the friction force F is F = μs · P. The proportional constant μs at this time is called the friction coefficient, and the value measured from the static state is called the static friction coefficient. In the present invention, the static friction coefficient was measured with a surface property measuring machine (model HEIDON-14D) manufactured by Shinto Kagaku Co., Ltd., with the following contents.
各圧縮部材の圧縮面（圧縮の際に柑橘果実の接触する箇所）に直径１０ｍｍの球体に調製したフッ素ゴムを配置し、その上に荷重０．９８Ｎを垂直に（圧縮部材に対して直角）にかけ、圧縮部材を速度１ｍｍ／ｓｅｃにて８ｍｍ移動させた。このときの圧縮部材を引っ張る力（すなわち静摩擦力）を測定することで、上記式に当てはめて静摩擦係数を得た。 Fluoro rubber prepared in a sphere with a diameter of 10 mm is placed on the compression surface of each compression member (where the citrus fruit comes into contact during compression), and a load of 0.98 N is placed vertically thereon (perpendicular to the compression member). The compression member was moved 8 mm at a speed of 1 mm / sec. By measuring the force pulling the compression member at this time (namely, the static friction force), the static friction coefficient was obtained by applying to the above formula.
尚、凹凸を設けた圧縮部材の場合は、上記フッ素ゴムを凹凸部と無関係な場所に配置した場合には適切な数値が測定できない場合がある。この場合は、なるべくフッ素ゴムを凹凸部周辺に配置して測定し、さらに、複数測定した値のピークを静摩擦係数として見た。 In the case of a compression member provided with unevenness, an appropriate numerical value may not be measured when the fluororubber is disposed at a place unrelated to the unevenness portion. In this case, fluoro rubber was measured as much as possible around the concavo-convex portion as much as possible, and the peak of a plurality of measured values was seen as the static friction coefficient.
請求項６に記載の発明は、請求項１乃至請求項５のいずれか１項に記載の柑橘果実の搾汁装置により搾汁されたことを特徴とする柑橘果汁である。
Invention of
請求項７に記載の発明は、食酢を含有した酸性調味料であって、請求項６に記載の柑橘果汁を含有することを特徴とする酸性調味料である。
Invention of
請求項８に記載の発明は、請求項６に記載の柑橘果汁を、酸性調味料に対し１．０重量％以上含有することを特徴とする請求項７に記載の酸性調味料である。
The invention according to
搾汁される果実は、柑橘類であるならば種類を選ばない。レモン、オレンジ、ライム、グレープフルーツはもちろんの事、日本国内でも栽培される、ゆず、すだち、カボス、橙、イヨカン、ハッサク、みかん、ブンタン、夏みかんでも同様な効果が得られる。 As long as the fruit to be squeezed is a citrus fruit, any kind can be selected. The same effect can be obtained not only with lemon, orange, lime and grapefruit, but also with Japanese citron, sudachi, kabosu, orange, iyokan, hassaku, mandarin orange, buntan, and summer mandarin.
皮の固い、柔らかいは柑橘の種類によって異なり、搾汁液の性質や、搾汁効率が異なるが、例えば、ゆずをグリップ力が良い状態（本発明）で圧縮処理をすることで、従来のゆず果汁に比べやや表皮の色素が果汁に搾り出され、見た目にも濃厚な、味の濃い特徴的な果汁が得られる。 Hard and soft skin varies depending on the type of citrus, and the nature of the juice and the efficiency of juice are different. For example, by compressing yuzu with good grip (present invention), conventional yuzu juice Compared to, the pigment of the epidermis is squeezed into the fruit juice, and a distinctive fruit juice with a rich taste is obtained.
また、柑橘類は果実表面に油胞と呼ばれる精油が存在している事から、圧縮面に凹凸を設けることによって、効率よく油胞を破壊し、皮部分に吸着される事無く果汁に移行する事ができるため、より香り高い柑橘果汁が製造される。 In addition, citrus fruits have essential oils called oil vesicles on the fruit surface, so by providing irregularities on the compression surface, oil vesicles can be efficiently destroyed and transferred to fruit juice without being adsorbed by the skin. Therefore, a fragrant citrus juice is produced.
本発明においての酸性調味料とは、ｐＨ３．０〜６．０に調整された、例えば野菜、パスタ類、肉、魚、鍋料理等に用いられる「ドレッシング」あるいは「たれ」、「ぽん酢」と一般的に称される調味料であり、その性状は、例えば、液状、ペースト状、セパレートタイプあるいは乳化タイプ等、特に限定される物ではない。 The acidic seasoning in the present invention is adjusted to pH 3.0 to 6.0, for example, “dressing” or “sauté”, “Ponzu” used for vegetables, pasta, meat, fish, hot pot dishes, etc. It is a seasoning generally called, and its properties are not particularly limited, for example, liquid, paste, separate type or emulsified type.
また、本実施形態例の酸性調味料には食酢を含有しているものもあるが、食酢としては、通常食品に用いられている食酢であれば何れの物でも良く、例えば、米酢、リンゴ酢、ワインビネガー、アルコール酢等が挙げられる。 In addition, some of the acidic seasonings of this embodiment may contain vinegar, but any vinegar that is commonly used in foods may be used as the vinegar, for example, rice vinegar, apple Examples include vinegar, wine vinegar, and alcohol vinegar.
尚、食酢を含有させた本実施形態例の酸性調味料は、食酢を含有せず他の有機酸や、有機酸高含有果汁の１種又は２種以上含有させた酸性調味料に比べ、温かい食品にふりかけたり、喫食の際、柑橘の風味と香りが強く感じられ好ましい。また、食酢の含有量は、上述のような効果及び野菜、パスタ類、肉、魚等の食品に程よい酸味を付与する為、酸性調味料に対し１〜２０％含有させると良い。 In addition, the acidic seasoning of this embodiment example containing vinegar is warmer than the acidic seasoning which does not contain vinegar and contains one or more organic acids or fruit juices with high organic acid content. When sprinkled on food or when eating, the citrus flavor and aroma are strongly felt, which is preferable. Moreover, in order to give moderate acidity to foods, such as the above effects and vegetables, pasta, meat, and fish, the content of vinegar is good to contain 1-20% with respect to an acidic seasoning.
本発明によれば、香気に富んだ濃厚な柑橘果汁を極めて効率よく搾汁可能な装置を提供することができる。さらに、該装置によって得られた香気に富み、味が濃厚な柑橘果汁を提供し、その果汁を使用して作られた柑橘の香気が高く、柑橘本来のまろやかな食味を有した酸性調味料を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the apparatus which can squeeze the citrus fruit juice rich in fragrance very efficiently can be provided. Furthermore, the citrus fruit juice rich in flavor and rich in flavor obtained by the apparatus is provided, and an acidic seasoning having a citrus fruit flavor that is high in citrus fruit made using the juice and having a mild taste of citrus Can be provided.
以下、添付図面に示す実施形態例に基づいて本発明を更に詳細に説明するが、本発明はこれに限定されるものではない。 Hereinafter, the present invention will be described in more detail based on the embodiments shown in the accompanying drawings, but the present invention is not limited thereto.
ここで、本実施例の柑橘果実の全果圧縮型搾汁装置１による搾汁工程の一例を図１〜４により概説する。
Here, an example of the squeezing process by the whole fruit compression
入口側の搬送コンベア（図示せず）によって搬送されてきた柑橘果実２が、高低差のついたシュート１によって全果圧縮型搾汁装置の投入口４まで運ばれる。全果圧縮型搾汁装置の投入口４まで運ばれた柑橘果実２が、全果圧縮型搾汁装置の左右のコンベアベルト３（チェーン１０に圧縮部材９が接続されたもの）の圧縮面５に挟まれ、全果圧縮型搾汁装置内部に取り込まれる。圧縮面５ａと圧縮面５ｂの幅（間隔）が徐々に狭くなるにつれ、柑橘果実２も潰れ、次第に果汁が搾り出される。圧縮面５ａと圧縮面５ｂの幅が最も狭い状態がしばらく維持されつつ搬送されることにより、果汁が十分に搾り出さる。その後、圧縮面５ａと圧縮面５ｂの幅が徐々に広がり、柑橘果実がコンベアベルト３の圧縮面５から剥がれ落ち、柑橘果実２が出口側搬送コンベアによって排除される。
The
（実施例１）
圧縮面５に、図５〜９に示すような加工を施した圧縮部材を使用し、生産効率（搾汁率）を比較した。
対象柑橘は、ゆずを使用した。製造は圧縮部材の選択以外は全く同じ条件にて実施し、得られた果汁量を投入したゆず重量で割って搾汁率を求めた。また搾汁率は現行技術（圧縮部材の材質：ポリアセタール、表面形状：フラット）との比較を行うため、現行技術よって得られた搾汁率を１００とした時の比率（質量比）により結果比較を実施した。結果を表１に示す。
(Example 1)
A compression member subjected to processing as shown in FIGS. 5 to 9 was used for the
Yuzu was used as the target citrus. Manufacture was carried out under exactly the same conditions except the selection of the compression member, and the squeeze rate was determined by dividing the obtained amount of fruit juice by the weight of the citron that was added. In addition, the squeeze rate is compared with the current technology (compression member material: polyacetal, surface shape: flat), so the results are compared by the ratio (mass ratio) when the squeeze rate obtained by the current technology is 100. Carried out. The results are shown in Table 1.
表１を見て明らかなように、静摩擦係数が０．５５を超えると（試験例１〜３）急激に搾汁率が向上していることがわかる。ポリアセタール樹脂においては、加工の仕方により、搾汁率を上げる事ができ、またステンレススチールのような素材は、素材そのものの摩擦力により目的が達成される場合もあることがわかった。
柑橘の種類により搾汁のしやすさも変化するため効果の幅も変わってくるが、例えばゆずの場合、機械の上下方向のグリップ力が増す事で３５〜５０％程度の搾汁率の改善効果が見込まれると予想される。
As is apparent from Table 1, when the coefficient of static friction exceeds 0.55 (Test Examples 1 to 3), it can be seen that the squeeze rate is rapidly improved. In the polyacetal resin, it was found that the squeezing rate can be increased depending on the processing method, and the purpose of the material such as stainless steel may be achieved by the frictional force of the material itself.
Depending on the type of citrus, the ease of squeezing also changes, so the width of the effect varies. For example, in the case of Yuzu, the squeeze rate is improved by about 35-50% by increasing the vertical grip of the machine. Is expected.
（実施例２）
次に、実施例１の試験によって得られた各々の果汁を官能評価に供した。官能評価は２０名のパネラーに試食させ、ゆずらしさ及びゆずの香りそのものの強さについて評価させた。結果を表２に示す。なお、試験区名は、実施例１と同じ名称とした。
(Example 2)
Next, each fruit juice obtained by the test of Example 1 was subjected to sensory evaluation. For sensory evaluation, 20 panelists tasted the food and evaluated the strength of the scent and the scent of citron. The results are shown in Table 2. The name of the test section was the same as that in Example 1.
表２から明らかなように、試験例１〜３の果汁が、比較例１、２に比べ高く評価された。搾汁率が向上した発明品は一様に評価が向上している事が理解される。 As is clear from Table 2, the juices of Test Examples 1 to 3 were highly evaluated compared to Comparative Examples 1 and 2. It is understood that the invention with improved squeezing rate is improved in evaluation uniformly.
（実施例３）
また、実施例１で得られた果汁を、ぽん酢に使用した際の、官能評価を実施した。
ぽん酢の原料を、表４に示す配合割合にて１つの容器に投入し、均質になるまで十分に機械攪拌にて混合した。
官能評価は２０名のパネラーに試食させ、ゆずの風味と香り及び食酢の酸味の抑えられたまろやかな食味について評価させた。結果を表３に示す。なお、試験区名は、実施例１と同じ名称とした。
(Example 3)
Moreover, sensory evaluation at the time of using the fruit juice obtained in Example 1 for Ponzu was carried out.
The raw material of Ponzu was put into one container at the blending ratio shown in Table 4, and was sufficiently mixed by mechanical stirring until homogeneous.
For sensory evaluation, 20 panelists tasted and evaluated the mild taste of the flavor and aroma of citron and the acidity of vinegar. The results are shown in Table 3. The name of the test section was the same as that in Example 1.
試験例１〜３に関しては果汁そのものの評価と同様、ぽん酢に１０％配合し使用した場合、ゆずの風味と香において優れている事が理解される。また食酢のツンと来る酸味が抑えられる事も同様に理解された。 Regarding Test Examples 1 to 3, as in the evaluation of the fruit juice itself, it is understood that when it is used by blending 10% in Ponzu, it is excellent in the flavor and aroma of yuzu. It was also understood that the sour taste of vinegar can be suppressed.
（実施例４）
次に、酸性調味料（ぽん酢）への果汁の添加量の違いによって、どの程度風味（ゆずの風味と香り及び食酢の酸味の抑えられたまろやかな食味）の向上効果が異なるかについて実験した。
実施例１で得られた果汁のうち、実施例２及び３で評価の優れていた試験例２の果汁を使用し、添加率を０．５〜２０％までの５段階で作成し、その効果を官能検査にて確認した。
ぽん酢の原料を、表６に示す配合割合にて１つの容器に投入し、均質になるまで十分に機械攪拌にて混合した。
官能評価は実施例３と同様、２０名のパネラーに試食させ、ゆずの風味と香り及び食酢の酸味の抑えられたまろやかな食味について評価させた。結果を表５に示す。
Example 4
Next, it experimented about how the improvement effect of the flavor (the mild taste in which the flavor and aroma of the citron and the acidity of the vinegar were suppressed) was different depending on the difference in the amount of the fruit juice added to the acidic seasoning (Ponzu).
Of the fruit juice obtained in Example 1, the fruit juice of Test Example 2 that was excellent in evaluation in Examples 2 and 3 was used, and the addition rate was created in five stages from 0.5 to 20%, and the effect Was confirmed by a sensory test.
The raw material of ponzu was put into one container at the blending ratio shown in Table 6, and was sufficiently mixed by mechanical stirring until homogeneous.
In the sensory evaluation, as in Example 3, 20 panelists sampled and evaluated the mild taste of the flavor and aroma of citron and the acidity of vinegar. The results are shown in Table 5.
添加率０．５％では風味の向上効果がほとんど認められないが、１％添加で明らかにゆずの風味と香において優れ、食酢のツンと来る酸味が抑えられる効果が確認される。食酢のツンと来る酸味が抑えられる効果については、果汁そのものの酸味と非常に近い感覚が存在するせいか、添加率が向上するに従いリニアに効果が発現するというデータではなかったが、０．５％添加に比べ明らかに、効果が改善していると理解できる。
When the addition rate is 0.5%, the effect of improving the flavor is hardly recognized. However, when 1% is added, the effect is clearly excellent in the flavor and flavor of the citron, and the effect of suppressing the sourness of the vinegar is confirmed. Regarding the effect of suppressing the sourness that comes with the vinegared tuna, it was not data that the effect appears linearly as the addition rate improves, probably because there is a sense very close to the acidity of the fruit juice itself, It can be understood that the effect is clearly improved as compared with the addition of%.
１ シュート
２ 柑橘果実
３，３ａ，３ｂ ベルトコンベア
４ 投入口
５，５ａ，５ｂ 圧縮面
６ 回転軸
７ ローラ
８ 出口側搬送コンベア
９，９ａ，９ｂ 圧縮部材
１０，１０ａ，１０ｂ チェーン
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| JP2012235721A (en) * | 2011-05-11 | 2012-12-06 | Q P Corp | Acid liquid seasoning |
| CN107685463A (en) * | 2017-09-20 | 2018-02-13 | 珠海穗源云农业科技有限公司 | The horizontal crawler type pericarp fruit seed fruit juice automatic separation equipment of belt leather fruit |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2012235721A (en) * | 2011-05-11 | 2012-12-06 | Q P Corp | Acid liquid seasoning |
| CN107685463A (en) * | 2017-09-20 | 2018-02-13 | 珠海穗源云农业科技有限公司 | The horizontal crawler type pericarp fruit seed fruit juice automatic separation equipment of belt leather fruit |
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