JPS63287471A - Method for removing peel and/or core of late citrus fruits - Google Patents
Method for removing peel and/or core of late citrus fruitsInfo
- Publication number
- JPS63287471A JPS63287471A JP12013587A JP12013587A JPS63287471A JP S63287471 A JPS63287471 A JP S63287471A JP 12013587 A JP12013587 A JP 12013587A JP 12013587 A JP12013587 A JP 12013587A JP S63287471 A JPS63287471 A JP S63287471A
- Authority
- JP
- Japan
- Prior art keywords
- fruit
- pericarp
- late
- peel
- center
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 30
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 59
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 23
- 230000008014 freezing Effects 0.000 claims abstract description 23
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 13
- 238000005507 spraying Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 abstract description 10
- 239000002344 surface layer Substances 0.000 abstract description 2
- 241001164374 Calyx Species 0.000 abstract 1
- 241000273649 Citrus hassaku Species 0.000 abstract 1
- 241001337999 Citrus iyo Species 0.000 abstract 1
- 241001561395 Citrus natsudaidai Species 0.000 abstract 1
- 229910000831 Steel Inorganic materials 0.000 abstract 1
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 239000010959 steel Substances 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 47
- 229910052742 iron Inorganic materials 0.000 description 23
- 241001672694 Citrus reticulata Species 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000007921 spray Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 244000007853 Sarothamnus scoparius Species 0.000 description 2
- 241000234314 Zingiber Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- -1 linemon Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 2
- 229940052490 naringin Drugs 0.000 description 2
- 229930019673 naringin Natural products 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この発明は、ハツサク、イヨカン等のいわゆる晩柑類の
果皮もしくは中心部またはそれら双方を除去する方法に
関し、特に、液体窒素または液体炭酸ガス等の液化ガス
を使用した晩柑類の果皮もしくは中心部またはそれら双
方を除去する方法に関するものである。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for removing the peel or the center, or both, of so-called late-citrus fruits such as Japanese cabbage and Iyokan. The present invention relates to a method for removing the peel and/or the core of late fruit fruits using liquefied gas.
〈従来技術〉
カンキツ類の中でも、ランシュウミカン（温州蜜柑）よ
り遅れて熟期および出荷時期を迎えるナツミカン、ハツ
サク、イヨカン、サンボウカンは。<Conventional technology> Among citrus fruits, nut mandarin, hatsusaku, iyokan, and sangbokan reach their ripening and shipping time later than ranshu mandarin.
”晩柑頚”と呼ばれている。It is called ``Bankanjuku''.
ランシュウミカン（温州蜜柑）は、果皮に多量リネモン
・ナリンギン・リナノール等の精油が多量に含まれてい
る。果皮が薄く、柔軟で、剥皮しやすく、果皮を剥皮す
る際、精油が飛散して１手指や衣服を黄色く汚すことが
少なく、また、しょうのうが薄く、柔らかいのでしょう
のうごと果肉を食べることができる為、いたって気軽に
、”清潔感覚”で”スマート”に食べられるという長所
を存する。Ranshu mandarin orange (Unshu mandarin orange) has a large amount of essential oils such as linemon, naringin, and linanol in its peel. The fruit skin is thin and flexible, making it easy to peel, and when peeling the fruit, the essential oil is less likely to scatter and stain your hands and clothes yellow.Also, since the fruit sac is thin and soft, you can eat the fruit and pulp. Because of this, it has the advantage of being easy to eat and can be eaten in a ``smart'' manner with a ``clean feeling''.
しかしながら、ランシュウミカン（温州蜜柑）に比べて
”晩柑類”は果皮が７〜８ｍｍと厚く、固く、剥皮しに
＜＜、また、果皮に爪を入れて剥皮する際、果皮に多量
に含有されているリネモン・ナリンギン・リナノール等
の精油が飛散し１手指や衣服等を汚してしまい、さらに
、しょうのうが厚く固いのでしょうのうを取り去って食
べなければならない。この為、”晩柑類”は、果汁が潤
沢で美味であるにもかかわらず、”食べにくさ”が影響
して敬遠されがちとなっており、”晩柑類”の消費の伸
び悩みの原因となっている。However, compared to Ranshu mandarin oranges (Unshu mandarin oranges), "late mandarin oranges" have a thicker skin of 7 to 8 mm, and are hard and difficult to peel. The essential oils such as linemon, naringin, and linanol that are used in the food scatter and stain hands, fingers, and clothes.Furthermore, the sac is so thick and hard that the sac must be removed before eating. For this reason, even though the fruits are rich in juice and delicious, people tend to avoid them due to their ``difficulty in eating'', which is the cause of the sluggish consumption of ``late night fruits''. ing.
また、果皮やしょうのう等を工業的に除去する方法とし
ては、熱湯、蒸気などで短時間加熱して果皮部分を柔ら
かくして果皮を剥き、その後、塩酸溶液、力性ソーダ溶
液等の薬品に浸せきする方法があるが、多くの工程と時
間を経なければならず、多大の手間と設備と経費を必要
としていた。In addition, as a method for industrially removing the pericarp and ginger, the pericarp is heated for a short period of time with boiling water or steam to soften the pericarp and then peeled off. There is a method of immersing it in water, but it requires many steps and time, and requires a great deal of effort, equipment, and expense.
また、薬品処理する為、晩柑類の持つ本来の味が変化し
てしまう等の問題もあった。In addition, there were also problems such as the original taste of late-citrus fruits changing due to the chemical treatment.
〈発明が解決しようとする問題点〉
この発明は、上記の問題点を解消し、晩柑類の消費拡大
を図るため、果皮もしくは中心部またはそれら双方を除
去して”食べ易い状態”に加工する方法を提供すること
を目的としている。<Problems to be solved by the invention> This invention solves the above-mentioned problems and aims to expand the consumption of late fruit fruits by removing the skin or the center or both of them and processing them into an "easy-to-eat" state. The purpose is to provide a method.
すなわち、この発明では、果皮表面に切れ目を形成し、
また、中心部に熱伝動率の高い棒状体を挿入して、液化
ガス散布等の冷凍手段によって果皮表面もしくは棒状体
またはそれら双方を凍結した後、果皮表面を掻き取るか
、もしくは棒状体を抜き取るか、またはそれら双方の手
法によって晩ｎｔ類の果皮もしくは中心部またはそれら
双方を除去する方法を提供することを目的としている。That is, in this invention, cuts are formed on the surface of the pericarp,
In addition, a rod-like body with a high thermal conductivity is inserted into the center, and the pericarp surface and/or the rod-like body are frozen by freezing means such as liquefied gas spraying, and then the pericarp surface is scraped off or the rod-like body is pulled out. It is an object of the present invention to provide a method for removing the pericarp and/or the center of latent fruit by either or both methods.
く問題点を解決するための手段〉
上記の目的を達成するため１本発明は、ハツサク、イヨ
カン等のいわゆる晩柑類の果皮もしくは中心部またはそ
れら双方を冷凍手段を用いて部分的に凍結させこれを除
去することを特徴とする特に、果皮を除去する方法が果
皮に切れ目を形成するとともに果皮表面を冷凍手段によ
って凍結した後に剥皮手段によって果皮表面を除去し、
また。Means for Solving the Problems> In order to achieve the above objects, the present invention involves partially freezing the peel or the center, or both, of so-called late-citrus fruits, such as Hatsusaku and Iyokan, using a freezing means. Particularly, the method for removing the pericarp is characterized by forming a cut in the pericarp, freezing the pericarp surface by a freezing means, and then removing the pericarp surface by a peeling means,
Also.
中心部を除去する方法が中心部に棒状体を挿入するとと
もに棒状体を冷凍手段によって凍結し、その後に棒状体
を引き抜くことを特徴とするものである。The method for removing the central portion is characterized by inserting a rod-like body into the central portion, freezing the rod-like body by a freezing means, and then pulling out the rod-like body.
く実 施 例〉
以下、この発明に係る晩柑類の果皮もしくは中心部また
はそれら双方を除去する方法を図面に示す実施例に基づ
いて詳細に説明する。なお１本実施例においては、晩柑
類として”はっさく”が使用されている。Embodiments Hereinafter, the method for removing the peel and/or the center of late fruit fruits according to the present invention will be described in detail based on embodiments shown in the drawings. In this example, "Hassaku" is used as a late-citrus fruit.
第１図〜第３図は、この発明に係る晩柑類の果皮もしく
は中心部またはそれら双方を除去する方法の工程を示す
図である。なお１本実施例においては、果皮および中心
部の双方を除去する方法を併用した場合であるが、果皮
のみ、または中心部のみを除去する方法を実施すること
も可能である。FIGS. 1 to 3 are diagrams showing the steps of the method for removing the pericarp and/or the center of late fruit fruits according to the present invention. In this example, a method of removing both the pericarp and the center is used in combination, but it is also possible to implement a method of removing only the pericarp or only the center.
＊〔第１工程・大きさの選別〕
選別コンベアで腐敗果、病虫害果を除き、後工程の加工
機械にかかりやすくするために選果機で大きさく３Ｓ／
２Ｓ／Ｓ／Ｍ／Ｌ／２Ｌ／３Ｌ）を選別する。*[First step/Size selection] A sorting conveyor removes rotten fruit and fruit damaged by pests, and a fruit sorter is used to sort the fruit into 3S/
2S/S/M/L/2L/3L).
＊〔第２工程・洗浄〕
回転ブラシと散水装置を備えた洗浄機で中性洗剤、つい
で水で充分に洗浄して、腐敗の原因となる雑菌およびカ
ビを除去する。*[Second Step/Washing] Thoroughly wash with neutral detergent and water using a washing machine equipped with a rotating brush and water sprinkler to remove bacteria and mold that can cause spoilage.
＊〔第３工程・洗浄水の除去〕 洗浄によってついた水気を乾燥して除去する。*[3rd step/removal of washing water] Dry and remove moisture from washing.
＊〔第４工程・果皮への切れ目の形成〕カッターで、果
皮表層部に深さ２〜３ＩＩＩＩＩ＋の切れ目１８を形成
する。切れ口１８は、地球儀の経線、緯線の方向にカッ
トして形成する（第１図参照）＊〔第５工程・鉄パイプ
の挿入〕
はっさく１０の箒（へた） １２から、中空の鉄パイプ
１４を中心部に挿入する（第１＋１１（２）図参照）。*[Fourth step: Formation of cuts in the pericarp] A cut 18 with a depth of 2 to 3III+ is formed in the surface layer of the pericarp using a cutter. The cut 18 is formed by cutting in the direction of the meridian and latitude lines of the globe (see Figure 1) * [5th step: Inserting the iron pipe] Hassaku 10 broom (Heta) From 12, hollow iron pipe 14 into the center (see Figure 1+11(2)).
鉄パイプ１４は、はっさく１０の内部の２７３程まで挿
入されるのが好ましい（第１図（３）に示す断面図参照
）。中空の鉄パイプを挿入するのは、鉄パイプの中空部
の中に冷媒を通過させることにより、鉄パイプを冷却し
、その周囲に中心部（しょうのう中心部辺縁および種子
）を凍結付着させるためである。本実施例においては、
晩柑類内部に挿入する棒状体として鉄パイプが使用され
ているが、これに限定されるものではなく、熱伝導率が
高い材質から成るもの（例えば鉄心棒等）であればよい
。It is preferable that the iron pipe 14 be inserted up to about 273 points inside the hashwork 10 (see the sectional view shown in FIG. 1(3)). Inserting a hollow iron pipe cools the iron pipe by passing a refrigerant through the hollow part of the iron pipe, and freezes and adheres the center (edge of the center of the plant and seeds) around it. This is to make it happen. In this example,
Although an iron pipe is used as the rod-shaped body to be inserted into the inside of night fruit, the rod-shaped body is not limited to this, and any material made of a material with high thermal conductivity (for example, an iron core rod) may be used.
＊〔第６エ程・冷凍手段による果皮の凍結〕ステンレス
製のネットコンベア上に中空の鉄心棒１４を挿入したば
つさく１０を載置し、液体窒素散布凍結装置内（防熱ト
ンネル：防熱トンネル内には、液体窒素のスプレーヘッ
ダーとノズル（噴射孔）、空気攪拌用ファン、換気用フ
ァンとダクト。*[Sixth Step: Freezing of the pericarp by freezing means] Place the Batsaku 10 with the hollow core rod 14 inserted on a stainless steel net conveyor, and place it inside the liquid nitrogen spray freezing device (thermal tunnel: inside the thermal tunnel). Includes liquid nitrogen spray headers and nozzles, air agitation fans, ventilation fans and ducts.
コンベア用の駆動モーターと減速器等から構成されてい
る。液体窒素の噴射によって生じた窒素ガスは、まだ充
分に低温であるから、攪拌用ファンによってはっさくを
有効に冷却するように循環させて排気される。）を通過
させる。液体窒素散布凍結装置内では、液体窒素を鉄パ
イプ１４を挿入したはっさく１０に直接散布する（第２
図（１）参照）。It consists of a drive motor for the conveyor, a speed reducer, etc. Since the nitrogen gas produced by the injection of liquid nitrogen is still at a sufficiently low temperature, it is circulated and exhausted by a stirring fan so as to effectively cool the wasp. ) to pass. In the liquid nitrogen spray freezing device, liquid nitrogen is directly sprayed onto the hasp 10 into which the iron pipe 14 is inserted (second
(See Figure (1)).
液体窒素散布凍結装置を通過させる時間は、ある範囲内
（３０秒〜３０分）で加減調節が可能であり。The time for passing through the liquid nitrogen spray freezing device can be adjusted within a certain range (30 seconds to 30 minutes).
液体窒素の蒸発温度が一１９６℃を利用すると、非常に
急速な凍結ができる。２〜３分で果皮のみ一２０℃以下
の深部凍結が可能である。これにより、イヨカン１０の
果皮１６部分のみが凍結し、同時に果皮に形成された切
れ目１８部分がそり上がる（第２図（２）参照）。しか
しながら、果実部分は凍結するには到っていない。また
、鉄パイプの中空部の中を冷媒が通過することにより、
鉄パイプ１４も急速に冷凍され、その結果、鉄パイプ先
部分１５（イヨカン１０内部に挿入した鉄パイプ部分）
も急速に低下する。これにより、鉄パイプ先部分１５が
しょうのう中心部辺縁２０と凍結接着する。If liquid nitrogen has an evaporation temperature of 1196°C, it can be frozen extremely quickly. It is possible to deep freeze only the pericarp at -20°C or less in 2 to 3 minutes. As a result, only the 16 portions of the pericarp of the pericarp 10 are frozen, and at the same time, the 18 portions of the cut formed in the pericarp are warped (see FIG. 2 (2)). However, the fruit part has not yet been frozen. In addition, by passing the refrigerant through the hollow part of the iron pipe,
The iron pipe 14 is also rapidly frozen, and as a result, the iron pipe tip portion 15 (the iron pipe portion inserted inside the pipe 10)
also decreases rapidly. As a result, the iron pipe tip portion 15 is frozen and bonded to the central edge 20 of the bone.
なお９本実施例においては、冷凍手段として液体窒素を
晩柑類に噴射する方法を採用しているがこれに限定され
るものではなく、液体窒素中に浸漬通過させて、果皮だ
けを凍結させることもできる。In addition, in this example, a method of injecting liquid nitrogen to late fruits is used as a freezing method, but the method is not limited to this, and freezing only the pericarp by immersing the fruit in liquid nitrogen You can also do it.
＊〔第７エ程・凍結した果皮の除去〕
果皮凍結したはっさくの中空鉄パイプ１４を懸垂し、各
個ずつ順次１回転スクラッチカッタ一部に導入し、果実
を傷めないようにして、凍結している果皮を掻き取る。*[Step 7: Removal of frozen pericarp] The hollow iron pipe 14 of the hassaku with frozen pericarp is suspended, and each piece is sequentially introduced into a part of the scratch cutter for one rotation to remove the frozen fruit without damaging the fruit. Scrape off the peel.
これにより、はっさくのあま皮も剥離される。This also removes the hassaku's cuticle.
＊〔第８工程・鉄パイプ１４の抜き取り〕果皮部分１６
およびあま皮が除去された状態で。*[Eighth step/Removal of iron pipe 14] Pericarp part 16
and with the cuticle removed.
中空部バイブ１４を懸垂したまま２本のレール内に導入
し、２本のレールではっさくを支え、中空鉄パイプ１４
を抜き取る。（第３図参照）。上述した様に、鉄パイプ
先部分１５がじょうのう中心部辺縁２０と凍結接着して
いるため、鉄パイプ１４を引き上げた際、鉄パイプ先部
分１５の周囲にイヨカンのしょうのう中心部辺縁２０が
共に張り付いて除去される。また１種子２２は、じょう
のう中心部辺縁２ｏに付着しているため、しょうのう中
心部辺縁２ｏとともに除去される。The hollow part vibrator 14 is introduced into the two rails while suspended, the hassaku is supported by the two rails, and the hollow iron pipe 14 is
pull out. (See Figure 3). As mentioned above, since the iron pipe tip 15 is freeze-adhered to the center edge 20 of the funnel, when the iron pipe 14 is pulled up, the center of the tube is attached around the iron pipe tip 15. The edges 20 are stuck together and removed. Moreover, since one seed 22 is attached to the center edge 2o of the funnel, it is removed together with the center edge 2o of the funnel.
＊〔第９工程・包装〕
果皮、あま皮、しょうのう中心部辺縁、および種子を除
去した果肉だけのはっさくを個別に密封包装する。これ
により、包装から取り出して果肉２４を食することがで
きる。* [Ninth Step/Packaging] Separately seal and package the hassaku, which consists of only the fruit peel, sweet rind, center periphery of the ginger, and pulp from which seeds have been removed. Thereby, the fruit pulp 24 can be taken out of the package and eaten.
なお１本実施例においては、はっさくを例にとってその
方法を詳細に説明したが、これに限らす果皮が厚く、は
く皮が困難な他の晩柑類（イヨカン、ナラミカン等）に
対しても同様に実施しうるちのである。In this example, the method was explained in detail using Hassaku as an example, but the method is not limited to this and can be similarly applied to other late fruit fruits (Iyokan, Naramikan, etc.) that have thick skins and are difficult to peel. It is carried out in Uruchino.
〈発明の効果〉
この発明に係る晩柑類の果皮もしくは中心部またはそれ
ら双方を除去する方法は、上記詳述したような構成であ
るので従来技術の問題点を解消し次の効果を有する。<Effects of the Invention> Since the method for removing the pericarp and/or the center of late fruit fruits according to the present invention is configured as detailed above, it solves the problems of the prior art and has the following effects.
すなわち、従来の様に塩酸、力性ソーダ等の薬品で処理
することなく、液化ガスの散布等によって、容易に晩柑
類の果皮、じょうのう、および種子を除去することが可
能であるため、天然本来の味を損なうことがない。In other words, it is possible to easily remove the peel, cannula, and seeds of late fruit fruits by spraying liquefied gas, etc., without treating them with chemicals such as hydrochloric acid or hydrochloric soda as in the past. It does not impair its natural taste.
また、実際の販売にあたっても、果皮もしくは中心部（
しょうのう、および種子）またはそれら双方が除去され
た状態で密封包装等にされて供給される。このため、消
費者は袋から取り出して。In addition, in actual sales, the peel or center (
It is supplied in a sealed package, etc. with either the spores, seeds) or both removed. Therefore, consumers should remove the product from the bag.
衣服や手指等を汚すことなく簡単に食することができる
。これにより、晩柑類のもつ”食べにくさ”が解消され
、晩柑類の消費が拡大されるという実用的効果を有する
。You can easily eat it without staining your clothes, hands, etc. This has the practical effect of eliminating the "difficulty in eating" of evening fruits and increasing the consumption of late fruits.
第１図はこの発明に係る晩柑類の果皮もしくは中心部ま
たはそれら双方を除去する方法の工程中。
果皮に切れ目が形成されたはっさくに鉄パイプを挿入し
た状態を示す図、第２図は液化窒素を散布して果皮表面
を凍結させた状態を示す図、第３図は鉄パイプを引き抜
いた状態を示す図・である。
ｌＯ：はっさく １２：はっさくの箒１４：鉄パ
イプ １５：鉄パイプ先部分１６：果皮
１８：切れ目
２０：じょうのう中心部辺縁
２２：種子 ２４：果肉
３０：液化窒素FIG. 1 shows the steps of the method for removing the pericarp and/or the center of late fruit fruits according to the present invention. Figure 2 shows the state in which the iron pipe is inserted into the hassaku where a cut has been formed in the fruit skin, Figure 2 shows the state in which the surface of the fruit skin is frozen by spraying liquefied nitrogen, and Figure 3 shows the state in which the iron pipe is pulled out. This is a diagram showing. lO: Hassaku 12: Hassaku broom 14: Iron pipe 15: Iron pipe tip 16: Pericarp
18: Cut 20: Center edge of funnel 22: Seed 24: Pulp 30: Liquefied nitrogen
Claims (4)
しくは中心部またはそれら双方を冷凍手段を用いて部分
的に凍結させこれを除去することを特徴とする晩柑類の
果皮もしくは中心部またはそれら双方を除去する方法(1) The peel and/or the center of so-called late fruit fruits, such as Hassaku and Iyokan, are partially frozen using freezing means and then removed. How to remove
たはそれら双方を除去する方法において、晩柑類の果皮
を除去する方法が果皮に切れ目を形成するとともに果皮
表面を冷凍手段によって凍結した後に剥皮手段によって
果皮表面を除去することを特徴とする晩柑類の果皮もし
くは中心部またはそれら双方を除去する方法(2) In the method for removing the pericarp, the center, or both of the pericarp of a late fruit according to item 1, the method for removing the pericarp of a late perica includes forming a cut in the pericarp and freezing the surface of the pericarp by a freezing means. A method for removing the pericarp, the center, or both of the pericarp and the core of a late fruit fruit, the method comprising removing the pericarp surface by peeling.
たはそれら双方を除去する方法において、晩柑類の中心
部を除去する方法が中心部に棒状体を挿入するとともに
棒状体を冷凍手段によって凍結し、その後に棒状体を引
き抜くことを特徴とする晩柑類の果皮もしくは中心部ま
たはそれら双方を除去する方法(3) In the method for removing the pericarp or the center, or both, of a late fruit according to item 1 above, the method for removing the center of a late fruit fruit includes inserting a rod-shaped body into the center and freezing the rod-like body. A method for removing the peel or core, or both, of late fruit fruits, characterized by freezing and subsequently pulling out the rods.
たはそれら双方を除去する方法において、冷凍手段が液
化窒素散布であることを特徴とする晩柑類の果皮もしく
は中心部またはそれら双方を除去する方法(4) In the method for removing the peel and/or the center of a late fruit fruit according to item 1 above, the freezing means is liquefied nitrogen spraying. how to
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12013587A JPS63287471A (en) | 1987-05-19 | 1987-05-19 | Method for removing peel and/or core of late citrus fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12013587A JPS63287471A (en) | 1987-05-19 | 1987-05-19 | Method for removing peel and/or core of late citrus fruits |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63287471A true JPS63287471A (en) | 1988-11-24 |
| JPH0441988B2 JPH0441988B2 (en) | 1992-07-10 |
Family
ID=14778833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12013587A Granted JPS63287471A (en) | 1987-05-19 | 1987-05-19 | Method for removing peel and/or core of late citrus fruits |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63287471A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01304873A (en) * | 1988-06-01 | 1989-12-08 | Nankai Kako Kk | Method for peeling citrus fruit |
| JP2013212102A (en) * | 2012-03-30 | 2013-10-17 | Kenji Sasamura | Method for peeling persimmon, and peeled persimmon |
| JP2016223728A (en) * | 2015-06-02 | 2016-12-28 | 三菱電機株式会社 | refrigerator |
| CN107897985A (en) * | 2017-10-31 | 2018-04-13 | 东莞市皓奇企业管理服务有限公司 | The application method of dried orange peel shell processing machine hand |
| CN109123716A (en) * | 2018-07-02 | 2019-01-04 | 东莞理工学院城市学院 | A kind of citrus coring removes pulp machine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58224676A (en) * | 1982-06-23 | 1983-12-27 | Ehimeken Seika Nogyo Kyodo Kumiai Rengokai | Peeling of kiwi fruits |
| JPS5955179A (en) * | 1982-09-24 | 1984-03-30 | Hoxan Corp | Removal of stalk and skin from grape |
| JPS60251869A (en) * | 1984-05-30 | 1985-12-12 | Hiroaki Kumada | Method for peeling skin of fruit |
-
1987
- 1987-05-19 JP JP12013587A patent/JPS63287471A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58224676A (en) * | 1982-06-23 | 1983-12-27 | Ehimeken Seika Nogyo Kyodo Kumiai Rengokai | Peeling of kiwi fruits |
| JPS5955179A (en) * | 1982-09-24 | 1984-03-30 | Hoxan Corp | Removal of stalk and skin from grape |
| JPS60251869A (en) * | 1984-05-30 | 1985-12-12 | Hiroaki Kumada | Method for peeling skin of fruit |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01304873A (en) * | 1988-06-01 | 1989-12-08 | Nankai Kako Kk | Method for peeling citrus fruit |
| JP2013212102A (en) * | 2012-03-30 | 2013-10-17 | Kenji Sasamura | Method for peeling persimmon, and peeled persimmon |
| JP2016223728A (en) * | 2015-06-02 | 2016-12-28 | 三菱電機株式会社 | refrigerator |
| CN107897985A (en) * | 2017-10-31 | 2018-04-13 | 东莞市皓奇企业管理服务有限公司 | The application method of dried orange peel shell processing machine hand |
| CN109123716A (en) * | 2018-07-02 | 2019-01-04 | 东莞理工学院城市学院 | A kind of citrus coring removes pulp machine |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0441988B2 (en) | 1992-07-10 |
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