JPH04104758A - Preparation of dry lemon and dry orange - Google Patents
Preparation of dry lemon and dry orangeInfo
- Publication number
- JPH04104758A JPH04104758A JP2219556A JP21955690A JPH04104758A JP H04104758 A JPH04104758 A JP H04104758A JP 2219556 A JP2219556 A JP 2219556A JP 21955690 A JP21955690 A JP 21955690A JP H04104758 A JPH04104758 A JP H04104758A
- Authority
- JP
- Japan
- Prior art keywords
- lemon
- lemons
- oranges
- dry
- drying
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 50
- 244000248349 Citrus limon Species 0.000 title abstract 5
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 45
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 239000003086 colorant Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 238000004108 freeze drying Methods 0.000 abstract 2
- 230000002335 preservative effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 238000000034 method Methods 0.000 description 12
- 235000013311 vegetables Nutrition 0.000 description 9
- 238000001035 drying Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000005406 washing Methods 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229910001873 dinitrogen Inorganic materials 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、ドライレモン・ドライオレンジの製造方法に
関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing dried lemons and dried oranges.
〔従来の技術］
スライス又は力、トしたレモンやオレンジは、飲物のフ
レーバーや、サラダ等の添え物として広く用いられてい
る。[Prior Art] Sliced, grated, or grated lemons and oranges are widely used as flavorings for drinks and as accompaniments to salads and the like.
しかし、これらの輪切り・２ツ切・４ツ切・６ン切等に
力、トしたレモンやオレンジは、切断後少し時間が経過
すると、フレーバーが飛んだり、味が変わったり、乾燥
したりして使用できなくなって廃棄される等、無駄にな
ることが多かった。However, lemons and oranges that have been cut into rings, two pieces, four pieces, six pieces, etc., may lose their flavor, change in taste, or become dry after a while after being cut. In many cases, these materials were wasted, such as when they became unusable and were discarded.
（発明が解決しようとする課題〕
本発明は、レモンやオレンジが持っている味や風味を損
なうことが無く、製造工程における栄養素の分解が極め
て少ないドライ（乾燥）レモンやドライ（乾燥）オレン
ジを提供しようとするものである。(Problems to be Solved by the Invention) The present invention provides dried lemons and dried oranges that do not impair the taste and flavor of lemons and oranges, and whose nutrients are extremely less decomposed during the manufacturing process. This is what we are trying to provide.
本発明のドライレモン・ドライオレンジの製造方法は、
レモン又はオレンジを切断する工程と、瞬間高圧滅菌す
る工程と、瞬間凍結する工程と、真空凍結乾燥する工程
とから成る。The method for producing dried lemons and dried oranges of the present invention includes:
It consists of a step of cutting the lemon or orange, a step of flash sterilization under high pressure, a step of flash freezing, and a step of vacuum freeze drying.
レモン・オレンジ（レモン等）は傷があったり、形が崩
れていては、商品価値が落ちるので、初めに検査選別し
、そのようなものはあらかしめ排除される。If lemons and oranges (lemons, etc.) are damaged or misshapen, their commercial value will decrease, so they are first inspected and sorted, and such items are carefully removed.
傷や形の検査は、人間の目視で行われる場合が多い。す
なわち、ヘルドコンヘアを流れるレモン等を人間が見て
、不良品を取り除くのである。Inspections for scratches and shapes are often performed visually by humans. In other words, a human sees the lemons and the like flowing through the held container and removes defective products.
これらを自動化することも可能である。It is also possible to automate these.
レモンやオレンジの形を電算機にあらかじめ記憶させ、
ベルトコンベア上を流れてくるレモン等の形状をイメー
ジスキャナーで読み取り、電算機に記憶させたものと比
較を行って形状等の良否を判断するのである。この方法
によれば、大きさの等級分けも自動化できる。Memorize the shapes of lemons and oranges in your computer in advance,
An image scanner reads the shapes of lemons and other fruits flowing on a conveyor belt, and the images are compared with those stored in a computer to determine whether the shapes are good or bad. According to this method, size grading can also be automated.
商品は形のみならず、大きさによって価値も異なるので
、この検査選別工程で、等級分けをされる場合もある。Since the value of products varies depending on not only their shape but also their size, they may be graded during this inspection and sorting process.
その他、野菜等の大きさの選別方法として以下に示す工
程が考えられる。In addition, the following process can be considered as a method for sorting the size of vegetables, etc.
（１）光センサーによる選別方法
ヘルドコンベア上を流れて来る野菜等を、対抗する発光
素子と受光素子間に挿入する。そうして野菜等の移動速
度と野菜等が受光素子を横切る時間とから大きさを判別
して検査選別するのである。(1) Sorting method using optical sensor Vegetables etc. flowing on the heald conveyor are inserted between the opposing light emitting element and light receiving element. Then, the size of the vegetables, etc. is determined based on the moving speed of the vegetables, etc. and the time it takes for the vegetables, etc. to cross the light-receiving element, and the vegetables, etc. are inspected and sorted.
（２）レーザーによる選別方法
上記（１）の場合は、代表的な測定部を２〜３回設けて
大きさを判別するが、このレーザーによる方法ではベル
トコンベアの移動方向と垂直方向に線状に光線がスキャ
ンされるので野菜等の寸法のみならず、形状等も判断す
ることが可能である。検査される野菜等は上記（１）と
同様に搬送されてレーザー光を直角に横切り計測される
。(2) Laser sorting method In the case of (1) above, a typical measuring section is set up two to three times to determine the size. Since the light beam is scanned, it is possible to judge not only the dimensions but also the shape of vegetables and the like. The vegetables and the like to be inspected are transported in the same manner as in (1) above and are measured by passing the laser beam at right angles.
（３１ｗ４の目の大きさでふるい落とす方法ゆるやかに
傾斜したふるい板を揺動し、ふるい板の穴の大きさによ
り選別するのである。ふるい板は板状のものに基準の大
きさの穴をあけたものでも良いし、網を用いてその網目
により選別しても良い。初めに最小寸法の基準穴を設け
、小さい野菜等を廃棄し、その次に最大寸法の基準穴を
設けてふるい分は規定寸法のものをその穴から落下させ
て回収し選別するのである。(Method of sifting with 31w4 mesh size A gently slanted sieve plate is swung, and the sieve plate is sorted according to the size of the holes on the sieve plate.The sieve plate is a plate-shaped object with holes of a standard size. You can use a sieve with a hole in it, or you can use a screen to sort it by its mesh.First, make a reference hole with the smallest size and discard small vegetables, etc., then make a reference hole with the largest size and sort through the sieve. Items of specified size are dropped through the hole, collected and sorted.
レモン又はオレンジの表面の汚れを落とすために、まず
レモン等を水洗いして表面に付着した異物（ワックスや
泥等）を落とす（第１図）。To remove dirt from the surface of a lemon or orange, first wash the lemon with water to remove any foreign matter (wax, mud, etc.) attached to the surface (Figure 1).
水洗は、第１図のような水３で満たされたへケ７ト１中
に、レモン・オレンジ２を投入した後、回転する羽根車
（図示せず）により、水を撹拌して行われる。この他の
水洗工程として水３に超音波をかけながら水洗を行えば
、前記の方法よりレモン・オレンジ２の表面の損傷が少
なく、またレモン・オレンジのぶつかり合うことによる
内部の傷みも少ないので品質管理上好ましい。更には、
上記の方法を組み合わせて行えば作業能率は向上する。Washing is carried out by adding lemons and oranges 2 into a basin 1 filled with water 3 as shown in Figure 1, and then stirring the water with a rotating impeller (not shown). . As another washing process, if you wash with water while applying ultrasonic waves to water 3, there will be less damage to the surface of lemons and oranges 2 than in the above method, and there will be less damage to the inside of the lemons and oranges due to them colliding with each other, resulting in quality quality. Favorable for management. Furthermore,
Working efficiency can be improved by combining the above methods.
上記水洗工程の際、ステンレス製の金網でできた籠を用
意し、その中にレモン又はオレンジを重ねて入れ、それ
をバケッｌ−１中で上下に動かして洗浄すれば、次の工
程へのハンドリングが容易であり、好ましい。During the above water washing process, prepare a basket made of stainless steel wire mesh, stack the lemons or oranges in it, and wash them by moving them up and down in bucket 1-1. It is preferable because it is easy to handle.
更には、この様なハツチ方式ではなく、連続的に水洗い
することも可能である。Furthermore, it is also possible to wash continuously with water instead of using such a hatch method.
例えば、レモン等をヘルドコンヘア上を移動させ、その
ベルトの上方向又は上下方向からレモン等に向けてシャ
ワーをかけてレモン等の表面の異物を取り除くことがで
きる。For example, it is possible to remove foreign substances from the surface of the lemon by moving the lemon or the like on a heldcon hair and showering the lemon or the like from above or above the belt.
このようにして洗浄されたレモン等を、輪切り・２ツ切
・４ツ切・６ツ切等に切断する。切断は用途に合わせど
の様にしても良い。カントしたものは、サイズ別・カッ
ト別に仕分け、次の工程に運搬するための容器に入れる
。容器はレモン等と化学反応して味覚が変わらないよう
に反応し難いステンレス製の籠か、プラスチック製の容
器に入れることが好ましい。仕分けられて容器中に切断
されて入れられたレモン・オレンジ４は、第２図のよう
な瞬間高圧滅菌装置７中にいれて、２５０ＰＡ〜３００
ＰＡの圧力がかけられて、滅菌される。The lemons etc. thus washed are cut into rounds, two pieces, four pieces, six pieces, etc. The cutting may be done in any way depending on the purpose. The canted items are sorted by size and cut and placed in containers for transport to the next process. It is preferable to put the container in a stainless steel basket or a plastic container, which does not react chemically with lemon etc. and does not change the taste. The lemons and oranges 4 that have been sorted and cut into containers are placed in an instant high-pressure sterilizer 7 as shown in Figure 2, and heated at 250 PA to 300 PA.
PA pressure is applied to sterilize.
瞬間高圧滅菌によらず加熱することによる滅菌では、加
熱温度が低かったり加熱時間が短いと滅菌が充分に行わ
れず、反対に、加熱温度が高かったり加熱時間が長いと
、熱に弱いレモン・オレンジ中の栄養素や成分が破壊さ
れてしまう。しかしこの瞬間高圧滅菌では、そのような
栄養素の破壊は極めて少ない。When sterilizing by heating instead of instant high-pressure sterilization, if the heating temperature is low or the heating time is short, sterilization will not be carried out sufficiently.On the other hand, if the heating temperature is high or the heating time is long, lemons and oranges, which are weak in heat, will not be sterilized. The nutrients and ingredients inside are destroyed. However, this instantaneous high-pressure sterilization causes extremely little destruction of such nutrients.
滅菌されたレモンは、第３図のような瞬間凍結装置５の
へルトコンヘア６に乗せられ、装置の中に連続的に供給
される。この場合のへルトコンヘア６の速度は３〜４ｓ
ｅｃ／ｍである。これより早いと凍結が不完全であり、
また遅いと凍結させるために供給する窒素ガスの無用な
消費量が多くなって、加工コストが高いものとなってし
まうためである。The sterilized lemons are placed on the melt container 6 of the flash freezing device 5 as shown in FIG. 3, and are continuously fed into the device. In this case, the speed of the healtcon hair 6 is 3 to 4 seconds.
ec/m. If it is faster than this, freezing is incomplete,
In addition, if it is too late, the amount of nitrogen gas supplied for freezing will be consumed unnecessarily, resulting in high processing costs.
この装置のトンネル部のほぼ中央で、窒素ガス（−１９
６°Ｃ）がレモン等に帯状に吹き付けられて瞬間凍結さ
れる。この工程により、レモン等の中の水分、繊維、細
胞等が瞬時に冷却されるので、このレモン等を後で食す
るとき、水中で元に戻す場合に、元の形態を維持し易い
ものとしている。At approximately the center of the tunnel section of this device, nitrogen gas (-19
6°C) is sprayed onto lemons etc. in a strip and flash frozen. This process instantly cools the water, fibers, cells, etc. inside the lemon, etc., so when you eat the lemon later or reconstitute it in water, it is easy to maintain its original form. There is.
この様に凍結されたレモン等８を第４図のような真空凍
結乾燥機９に入れ、真空凍結乾燥する。The lemons etc. 8 thus frozen are placed in a vacuum freeze dryer 9 as shown in FIG. 4 and vacuum freeze-dried.
この工程は、まず瞬間凍結されたレモン等をチャンバー
内のスタック１３内に配置する。この際、レモン等どう
しが重ならないようにする方が望ましい。真空凍結乾燥
を完全に行うためである。In this step, first, flash-frozen lemons or the like are placed in a stack 13 in a chamber. At this time, it is preferable to prevent the lemons from overlapping each other. This is to complete vacuum freeze-drying.
その後、冷凍機１１を動作させ、レモン等の凍結状態を
維持し、更に、真空ポンプ１０を動作させて真空状態と
した中で加圧して、前記水をいきなり水薫気に昇華させ
て脱水する。Thereafter, the refrigerator 11 is operated to maintain the frozen state of the lemons, etc., and the vacuum pump 10 is further operated to pressurize the water in a vacuum state, thereby suddenly sublimating the water into water aroma and dehydrating it. .
こうして得られたドライレモン等は、色・味・風味・形
態を損なわず、しかも栄養素の変化も少なく、レモン等
の本来の持味を保持している。The dried lemon etc. obtained in this way do not impair color, taste, flavor, or form, and have little change in nutrients, and retain the original flavor of lemon etc.
真空凍結乾燥は、真空度０．１ ｍＨＧ〜０．３ｍＨＧ
、乾燥温度３０°Ｃ〜９０°Ｃの間で行われる。Vacuum freeze-drying is performed at a vacuum level of 0.1 mHG to 0.3 mHG.
, the drying temperature is between 30°C and 90°C.
乾燥温度が３０°Ｃ以下では完全乾燥が無理となり、長
期の保存が不可能となってしまい、又、９０°Ｃ以上で
は色・風味・味・栄養素が変化してしまって、好ましく
ないからである。If the drying temperature is below 30°C, complete drying will be impossible and long-term storage will be impossible.If the drying temperature is above 90°C, the color, flavor, taste, and nutrients will change, which is not desirable. be.
真空凍結乾燥時間は、８時間〜２４時間かけて行われる
。８時間以下では乾燥が不完全となるため、長期保存が
無理となり、逆に２４時間以上かけても効果は変わらず
、加工時間が無用にかかってコスト高の要因となるため
である。Vacuum freeze-drying time is 8 to 24 hours. If the drying time is less than 8 hours, the drying will be incomplete, making it impossible to store the product for a long time.On the other hand, if the product is dried for more than 24 hours, the effect will not change, and processing time will be wasted, resulting in high costs.
この様にして得られたドライレモン・ドライオレンジは
、水中に、約２〜３分間投入すると、元の形態に戻すこ
とができる。The dried lemons and dried oranges thus obtained can be returned to their original form by placing them in water for about 2 to 3 minutes.
こうして得られたレモン・オレンジ等は、本来の形態を
維持し、風味・味を損なうことがない。The lemons, oranges, etc. obtained in this way maintain their original form and do not lose their flavor or taste.
特に、紅茶等の飲料フレーバーとして用いる場４゜
合、ドライレモン等を、そのまま飲料中に投下すれば、
元の形態に復元し、味・風味を醸すことができるので、
取扱が容易で便利である。In particular, when used as a beverage flavor for tea etc., if dried lemon etc. is dropped directly into the beverage,
Because it can be restored to its original form and retain its taste and flavor,
Easy and convenient to handle.
［発明の効果］
本発明によれば、以上のように、防腐剤や着色剤を使用
することなく、長期保存に耐えるドライレモン・トライ
オレンジを提供することができるのみならず、レモン・
オレンジ本来の味・風味・形態を変化させることなく、
また栄養素もそのまま残したドライレモン・ドライオレ
ンジが提供できるのである。[Effects of the Invention] As described above, the present invention not only makes it possible to provide dried lemons and trioranges that can be stored for a long time without using preservatives or colorants, but also makes it possible to
Without changing the original taste, flavor, or form of oranges,
In addition, we can provide dried lemons and dried oranges that retain their nutrients.
またこのドライレモン・ドライオレンジは、保存に便利
なパックにいれることができるので、取扱が容易である
。In addition, these dried lemons and dried oranges can be stored in convenient packs, making them easy to handle.
第１図は、水洗工程の図、第２図は瞬間高圧滅菌装置の
概念図、第３図は、瞬間凍結装置の概念図、第４図は、
真空凍結乾燥機の概念図を示す。
１−バケット、２− レモン・オレンジ、３ 水、４−
−切［ｒされたレモン・オレンジ
瞬間凍結装置、６−ヘルトコンヘア
瞬間高圧滅菌装置、９−真空凍結乾燥機真空ポンプ、１
１〜冷凍機、
圧力タンク、１３−スタック。Figure 1 is a diagram of the water washing process, Figure 2 is a conceptual diagram of the instant high-pressure sterilizer, Figure 3 is a conceptual diagram of the instant freezing equipment, and Figure 4 is a conceptual diagram of the instant high pressure sterilizer.
A conceptual diagram of a vacuum freeze dryer is shown. 1- Bucket, 2- Lemon/Orange, 3 Water, 4-
- Cut-off lemon and orange flash freezing device, 6- Heltconhair flash autoclaving device, 9- Vacuum freeze dryer vacuum pump, 1
1-refrigerator, pressure tank, 13-stack.
Claims (1)
る工程と、瞬間凍結する工程と、真空凍結乾燥する工程
とからなるドライレモン・ドライオレンジの製造方法。A method for producing dried lemons and oranges, which comprises the steps of cutting lemons or oranges, instant high-pressure sterilization, instant freezing, and vacuum freeze-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2219556A JPH04104758A (en) | 1990-08-21 | 1990-08-21 | Preparation of dry lemon and dry orange |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2219556A JPH04104758A (en) | 1990-08-21 | 1990-08-21 | Preparation of dry lemon and dry orange |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04104758A true JPH04104758A (en) | 1992-04-07 |
Family
ID=16737361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2219556A Pending JPH04104758A (en) | 1990-08-21 | 1990-08-21 | Preparation of dry lemon and dry orange |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04104758A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2334531A1 (en) * | 2007-06-11 | 2010-03-11 | Martin Angel Sanchez Morales | Lemon-based product formed by packaged lemon and ice stocks. (Machine-translation by Google Translate, not legally binding) |
| CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
| CN105767138A (en) * | 2014-12-24 | 2016-07-20 | 深圳职业技术学院 | Drying method of fruit and vegetable slices rich in starch |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5276451A (en) * | 1975-12-17 | 1977-06-27 | Teikoku Hormone Mfg Co Ltd | Method of making dried lemon and packing body thereof |
-
1990
- 1990-08-21 JP JP2219556A patent/JPH04104758A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5276451A (en) * | 1975-12-17 | 1977-06-27 | Teikoku Hormone Mfg Co Ltd | Method of making dried lemon and packing body thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2334531A1 (en) * | 2007-06-11 | 2010-03-11 | Martin Angel Sanchez Morales | Lemon-based product formed by packaged lemon and ice stocks. (Machine-translation by Google Translate, not legally binding) |
| CN103989241A (en) * | 2014-06-06 | 2014-08-20 | 上海绿晟实业有限公司 | Vacuum freeze drying orange membrane peeling technology |
| CN105767138A (en) * | 2014-12-24 | 2016-07-20 | 深圳职业技术学院 | Drying method of fruit and vegetable slices rich in starch |
| CN105767138B (en) * | 2014-12-24 | 2019-06-11 | 深圳职业技术学院 | Drying means rich in starch fruit and vegetable tablet |
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