KR100481731B1 - Manufacture method of pear juice and it's apparatus - Google Patents

Manufacture method of pear juice and it's apparatus Download PDF

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KR100481731B1
KR100481731B1 KR1020040062742A KR20040062742A KR100481731B1 KR 100481731 B1 KR100481731 B1 KR 100481731B1 KR 1020040062742 A KR1020040062742 A KR 1020040062742A KR 20040062742 A KR20040062742 A KR 20040062742A KR 100481731 B1 KR100481731 B1 KR 100481731B1
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juice
pear
pear juice
steps
screw shaft
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KR1020040062742A
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Korean (ko)
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김황곤
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김황곤
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • 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
    • A47J31/00—Apparatus for making beverages
    • A47J31/06—Filters or strainers for coffee or tea makers ; Holders therefor

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A method for manufacturing a pear juice beverage and a device therefore are provided to prevent the generation of precipitates or discoloration during storage, thus to improve long term storage property while maintaining the original and refreshing taste and clear appearance by curing the pear juice with low temperature heating after juicing. The method for manufacturing a pear juice beverage comprises: (A10) selecting good pears and cleaning the selected pears; (A20) juicing the cleaned pears in a juicer; (A30) filtering the pear juice; (A40) firstly curing the juice in a curing device with heating at low temperature such as 40-45deg.C for a certain time; (A50) secondly curing the juice with heating at high temperature such as 90-92 for a certain time; (A60) cooling the cured juice to be precipitated; (A70) adding additives thereto; (A80) filtering the cooled juice with precipitates; (A90) sterilizing the filtered juice at high temperature instantly; and (A100) packaging the sterilized juice.

Description

배즙음료 제조방법 및 이의 제조장치{ manufacture method of pear juice and it's apparatus }Manufacture method of pear juice and its manufacturing method

본 발명은 배즙음료 제조방법 및 이의 제조장치에 관한 것으로, 더욱 상세하게는 저온 숙성에 의해 착즙함으로써 침전물이 생기지 않아 장기간 보관이 용이하도록 한 배즙음료 제조방법 및 이의 제조장치에 관한 것이다.The present invention relates to a method for producing a juice beverage and a manufacturing apparatus thereof, and more particularly to a method for manufacturing a juice beverage and its production apparatus which is easy to store for a long time by the sediment is not generated by juice juice by low temperature aging.

근래들어 건강에 대한 관심이 높아지면서 천연배를 즙을 내어 음료형태로 음용하기 시작하였는데, 배는 기침해소, 이뇨, 소화, 특히 변비에 좋으며, 땀 흘린 뒤의 해갈 및 숙취에 아주 좋은 과실로 알려져 있으며, 잎에 있는 알부민 등의 성분은 화장품 원료로도 이용된다. Recently, as interest in health has increased, natural pears have been juiced and drinked. The pears are known to be good for relieving coughing, diuresis, digestion, especially constipation, and for hungry and hangovers after sweating. In addition, ingredients such as albumin in the leaves are also used as a cosmetic raw material.

최근에는 이러한 배를 원료로 한 음료가 다양한 제품형태로 시판되고 있는데, 그 중의 하나로써 배를 다려낸 용액을 개별포장 한 파우치(pouch) 제품을 들 수 있다.In recent years, such pear-based beverages are commercially available in various product forms. One of them is a pouch product that is individually packaged with a pear-cut solution.

이러한 배즙음료를 제조하기 위한 종래 기술을 간략하게 설명하면 다음과 같다.Briefly describing the prior art for producing such pear juice is as follows.

먼저 깨끗한 배를 선별한 후 이물질이나 농약을 제거하기 위해 세척하는 1공정과; 세척된 배를 용해가 쉽도록 하기 위해 잘게 절단하는 2공정과; 압력솥에 여과망을 깔고 절단된 배를 넣은 후 여과망을 묶고 압력솥을 밀폐시킨 다음 내부압력 1.6 ~ 1.7 kg/㎠, 내부온도 120 ~ 130 ℃의 조건으로 약 2 ~ 3시간 동안 가열하는 3공정과; 상기 압력솥의 배수 밸브를 개방하여 배즙을 회수한 후 파우치 형태로 포장하는 4공정을; 통해서 배즙음료를 제조하였다.First step of selecting a clean pear and then washing to remove foreign substances or pesticides; Two steps of finely cutting the washed pear to facilitate dissolution; 3 steps of laying a filter net in the pressure cooker and slicing the pear, then tying the filter net and sealing the pressure cooker, and then heating for about 2 to 3 hours under an internal pressure of 1.6 to 1.7 kg / cm 2 and an internal temperature of 120 to 130 ° C .; Four steps of opening the drain valve of the pressure cooker to recover the pear juice and packaging in a pouch form; Through the pear juice was prepared.

그런데, 이러한 종래 기술을 통해 제조된 배즙음료는 제조 당일에는 약간 흐리면서 맑은 것처럼 보였으나 48시간이 지나면서 침전물이 생성되었으며, 15일, 30일, 45일, 60일이 지나면서 색상이 변색하여 검은색을 띄고 침전물의 양이 점점 많아져 장기 보관이 어려운 문제점이 발생되었다.By the way, the pear juice prepared by the prior art seemed to be slightly cloudy and clear on the day of manufacture, but after 48 hours a precipitate was produced, the color discolored after 15 days, 30 days, 45 days, 60 days It became black and the amount of sediment became more and more difficult for long term storage.

본 발명은 배를 가공하여 배즙음료를 제조하되, 장기간 보관하더라도 변색이나 침전물 생성이 발생되지 않도록 하여 배즙의 좋은 맛과 청량감을 유지할 수 있도록 한 배즙음료 제조방법 및 이의 제조장치를 제공하는데 그 목적이 있다. The present invention is to produce a pear beverage by processing the pear, but to provide a method for producing a pear beverage and a device for manufacturing the same to maintain the good taste and refreshing taste of the pear juice so that discoloration or sediment formation does not occur even if stored for a long time. have.

상기한 목적을 달성하기 위해 본 발명에 따른 배즙음료 제조방법은,Pear juice production method according to the present invention to achieve the above object,

상태가 양호한 배를 선별 후 세척을 실시하는 1공정과;1 step of performing a washing after screening the vessel in good condition;

세척된 배를 착즙기에 넣고 배즙을 채취하는 2공정과;Putting the washed pear into a juicer and collecting pear juice;

채취된 배즙을 1차여과시켜 찌꺼기를 제거하는 3공정과;3 steps of filtering the collected pear juice to remove the residue;

채취된 배즙을 숙성기에 넣고 저온 가열에 의해 일정 시간동안 1차숙성시키는 4공정과;Putting the collected pear juice into a ripening machine and subjecting it to primary ripening for a predetermined time by low temperature heating;

숙성된 배즙을 고온 가열에 의해 일정시간동안 2차숙성시키는 5공정과;5 steps of secondary ripening the pear juice for a predetermined time by high temperature heating;

숙성된 배즙을 냉각시키면서 침전시키는 6공정과;6 steps of precipitating while aging the pear juice;

침전물을 제거한 후 첨가제를 투입하는 7공정과;7 steps of adding an additive after removing the precipitate;

상기 7공정을 거친 배즙을 2차여과시키는 8공정과;An eight step of filtration of the pear juice through the seven steps in a second step;

여과된 배즙을 고온의 순간살균을 통해 살균시키는 9공정과;9 steps of sterilizing the filtered pear juice through high temperature instantaneous sterilization;

살균된 배즙을 일정량씩 포장하는 10공정과;10 steps of packaging the sterilized pear juice by a predetermined amount;

를 포함하여 이루어짐을 특징으로 한다.Characterized in that comprises a.

또한, 상기한 제조방법을 실시하기 위한 본 발명의 배즙음료 제조장치는,In addition, the pear juice production apparatus of the present invention for carrying out the above production method,

선별된 배를 세척하는 세척기와;A washer for washing selected vessels;

상기 세척기에서 세척된 배를 건져올려 이송하는 이송기와;A transporter for picking up and transporting the vessel washed by the washing machine;

이송된 배를 압착시켜서 생즙을 채취하는 착즙기와;A juicer for compressing the conveyed pear and collecting the juice;

채취된 배즙을 가열 후 침전시키는 숙성기와;A ripening step of precipitating the collected pear juice after heating;

배즙을 저장하는 저장탱크와;A storage tank for storing pear juice;

저장된 배즙을 여과하는 여과기와;A filter for filtering the stored pear juice;

여과된 배즙을 살균시키는 살균기와;A sterilizer for sterilizing the filtered pear juice;

를 포함하여 이루어짐을 특징으로 한다.Characterized in that comprises a.

이하 본 발명의 바람직한 실시예를 첨부된 도면을 토대로 상세하게 설명하면 다음과 같다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

첨부된 도면 중에서 도 1은 본 발명에 따른 배즙음료 제조방법의 흐름도이고, 도 2는 본 발명에 따른 배즙음료 제조장치의 구성을 개략적으로 나타낸 도면, 도 3은 도 2에서 스크류 착즙기에 대한 분해사시도, 도 4는 본 발명에 따라 제조된 배즙음료 파우치에 대한 도면대용사진, 도 5는 종래 배즙음료 파우치에 대한 도면대용사진이다.In the accompanying drawings, Figure 1 is a flow chart of a method for producing a juice beverage according to the present invention, Figure 2 is a schematic view showing the configuration of the juice production apparatus according to the invention, Figure 3 is an exploded perspective view of the screw juicer in Figure 2 Figure 4 is a substitute picture for the juice drink pouch prepared according to the present invention, Figure 5 is a substitute picture for the conventional juice drink pouch.

상기 1공정(A10)은 부패과 및 병과를 골라내고 상태가 양호한 배만을 선별하는 공정과; 상기 선별된 배 200kg을 검량하여 배 표피에 묻어 있는 이물질, 먼지, 농약을 제거시키기 위해 세척기(2)에 담근 후 강력한 공기를 산포하는 1차세척공정과; 이 1차세척공정을 거친 배들을 이송기로 이동시키면서 샤워기를 이용하여 맑은물로 다시 세척하는 2차공정;을 포함하여 이루어진다.The first step (A10) is the step of selecting the decayed and the disease and the good condition of the embryo; A first washing step of calibrating 200 kg of the selected pears and immersing them in the washing machine 2 to remove foreign substances, dust, and pesticides on the skin of the pears and then dispersing powerful air; The second step of washing again with a clear water using a shower while moving the vessels passed through the first washing process to a transporter.

상기 세척기(2)는 일측에 브로워(22)가 설치된 것으로, 내부에 물을 저장한 후 상기 브로워(22)를 통해 고압의 공기를 분사하여 세척이 이루어지도록 한 것이다.The washing machine 2 is a brower 22 is installed on one side, and after the water is stored therein by spraying the high pressure air through the brower 22 to be washed.

이렇게 상기 1공정(A10)을 거쳐서 세척된 배를 이송기(3)를 통해 착즙기(4)로 이송시킨다.Thus, the pear washed through the first step (A10) is transferred to the juicer (4) through the feeder (3).

상기 2공정(A20)은 세척된 배를 착즙기(4)에 투입하여 즙을 채취하기 위한 공정으로, 상기 착즙기(4)는 본체(45)의 상부에 호퍼(48)가 형성되며, 내부에는 외주면에 나선부(420)를 갖는 스크류축(42)이 수평으로 설치되며, 상기 스크류축(42)의 외부에 통체 형상의 여과망(44)이 설치되고, 상기 본체(45)의 일단에는 슬러지 배출구(46) 및 배즙 배출구(450)가 형성되며, 본체(45)의 외측에는 상기 스크류축(42)을 구동시키는 구동모터(43)가 설치되어 이루어진다(도 3 참조).The second step (A20) is a process for collecting the juice by putting the washed pear into the juicer (4), the juicer (4) is formed with a hopper 48 on the upper portion of the main body 45, the inside The screw shaft 42 having a spiral portion 420 on the outer peripheral surface is installed horizontally, a cylindrical filter net 44 is provided on the outside of the screw shaft 42, the sludge at one end of the main body 45 Discharge port 46 and the juice discharge port 450 is formed, the drive motor 43 for driving the screw shaft 42 is provided on the outside of the main body 45 (see Fig. 3).

따라서, 상기 호퍼(48)를 통해 배를 투입하면 상기 스크류축(42)의 회전에 동반되어 이송되면서 상기 여과망(44)에 압착됨으로써 배즙이 발생된다. 이때, 상기 여과망(44)은 1.2 ~ 1.5 mm 메쉬가 적당하다.Accordingly, when the pear is introduced through the hopper 48, the pear juice is generated by being pressed along with the filter net 44 while being transported along with the rotation of the screw shaft 42. At this time, the filter net 44 is suitable for 1.2 ~ 1.5 mm mesh.

이때, 상기 스크류축(42)은 후단으로 갈수록 직경이 커지는 형상으로 하고, 그 외주면에는 연속되지 않고 부분적으로 단절된 나선부(420)가 형성됨으로써 투입된 배가 호퍼(48)측에서 뭉쳐져서 정체되는 폐단을 방지하도록 하였고, 아울러 뭉친 배들에 의해 과도한 팽창력이 형성되어 여과망(44)이 파손되는 폐단을 방지하도록 하였다.At this time, the screw shaft 42 has a shape in which the diameter becomes larger toward the rear end, and is formed on the outer circumferential surface of the spiral end portion 420, which is not continuous but partially disconnected, so that the inserted vessels are agglomerated at the hopper 48 side and stagnated. In addition, excessive expansion force is formed by the bunched ships to prevent the closed end of the filter net 44 is broken.

상기 여과망(44)은 두 개의 반원형 망체를 상기 스크류축(42)의 외부에 맞댄 후 나사결합으로 체결시킨 것으로, 착즙과정에서 파손되지 않도록 다수의 보강재(442)가 외면에 형성된다.The filter net 44 is two semi-circular nets to the outside of the screw shaft 42 is fastened by screwing, a plurality of reinforcement 442 is formed on the outer surface so as not to break during the juice process.

상기 3공정(A30)은, 2공정에서 채취된 배즙을 0.5 mm 메쉬의 여과망(미도시)으로 걸러서 과육을 제거함으로써 후술하는 숙성과정에서 형성되는 부유물 및 침전물의 양을 현저히 줄일 수 있도록 한 공정이다.The third step (A30) is a step to significantly reduce the amount of suspended matter and sediments formed during the aging process described later by filtering the pear juice collected in the second step by filtering the pear juice of 0.5 mm mesh (not shown). .

상기 4공정(A40)은, 3공정에서 채취된 배즙을 숙성기(5)에 넣고 스팀을 공급하여 온도를 40 ~45℃ 정도로 저온가열상태하에서 60분간 2 ~ 3차례 교반하면서 1차숙성을 시키는 것으로, 이 공정을 통해 숙성과정에서 배즙이 콜로이드용액 상태가 된다.In the fourth step (A40), the pear juice collected in the third step is put into the aging machine (5) to supply steam to the first ripening while stirring two or three times for 60 minutes under a low temperature heating state of about 40 ~ 45 ℃ Through this process, the pear juice becomes a colloidal solution during the ripening process.

상기 숙성기(5)는 외통체(56)와 내통체(55)로 구성되며, 그 상단에 덮개(57)가 체결된 것이며, 상기 외통체(56)와 내통체(55) 사이에는 스팀관(54) 및 냉각수관(52)이 통하도록 설치된다.The aging machine (5) is composed of an outer cylinder 56 and the inner cylinder 55, the cover 57 is fastened to the upper end, between the outer cylinder 56 and the inner cylinder 55 steam pipe 54 and the cooling water pipe 52 are installed to pass through.

상기 5공정(A50)은, 숙성기(5)를 90 ~ 92℃정도로 서서히 가열하여 2차로 숙성시키는 공정으로써, 가열에 의해 콜로이드 상태의 배즙이 서로 응집되어 위로 부상하게 되는데, 이 응집물들은 뜰채(미도시)를 이용하여 걷어내어 제거한다.The fifth step (A50) is a step of gradually aging the aging machine (5) to about 90 ~ 92 ℃ by secondary aging, colloidal pear juice is agglomerated with each other to rise up, these aggregates are floating And remove it by using the (not shown).

이때, 상기 부상된 응집물의 양은 전체 배즙의 2 ~ 3 % 발생된다.At this time, the amount of the flocculated aggregates is generated 2 to 3% of the total pear juice.

이렇게 응집물을 걷어낸 배즙은 온도를 96 ~98 ℃까지 올려 120 ~ 150분간 숙성시키면 부상하지 않고 배즙에 남아 있던 부유물들이 서로 응집되면서 큰 입자를 형성하게 된다.The pear juice from which the aggregates are removed is heated to 96-98 ° C. and aged for 120 to 150 minutes to form large particles as the floating matters remain in the pear juice without flotation.

상기 6공정(A60)에서는 상기 숙성기(5)의 가열을 중지하고 냉각수관(52)을 통해 냉각수를 공급하여 냉각시키면 응집된 큰 입자들이 서서히 침전하게 된다.In the sixth step (A60), when the heating of the aging machine (5) is stopped and the cooling water is supplied by cooling through the cooling water pipe (52), the aggregated large particles gradually precipitate.

이렇게 침전이 완료되면 상부의 배즙은 펌프를 이용하여 저장탱크(6)로 이송하고, 침전된 응집물을 포함한 하부의 배즙은 다시 여과시켜서 액상의 배즙은 상기 저장탱크(6)로 저장하고, 걸러진 슬러지는 버린다.When the sedimentation is completed, the upper pear juice is transferred to the storage tank 6 using a pump, and the lower pear juice including the precipitated aggregate is filtered again to store the liquid pear juice in the storage tank 6, and the filtered sludge. Throws away.

상기 7공정(A70)은, 상기 6공정을 거쳐서 저장탱크(6)에 저장된 배즙에 대해 배 품종의 pH에 따라 비타민 C를 0.05 ~ 0.1 % 투입하여 pH 4.8 ~ 5.0으로 조정하는 공정이다.The seventh step (A70) is a step of adjusting the pH of the pear juice stored in the storage tank 6 to 0.05 ~ 0.1% according to the pH of the pear varieties to pH 4.8 ~ 5.0 through the six steps.

상기 8공정(A80)은 상기 여과된 배즙을 여과기(7)를 이용하여 0.1 마이크론 필터를 통과시켜 여과시키는 공정이다.Step 8 (A80) is a step of filtering the filtered pear juice through a 0.1 micron filter using a filter (7).

이렇게 여과가 완료된 배즙은 상기 9공정(A90)을 통해 98 ~ 100℃의 살균기(8)를 통과시켜서 순간살균작업을 실시하고, 이를 10공정(A100)을 통해 포장기(미도시)에 설치된 전기히터를 작동하여 97℃이상 유지시키면서 일정량씩 파우치 포장을 실행하여 배즙 음료를 완성한다.The filtered pear juice is passed through the sterilizer (8) of 98 ~ 100 ℃ through the 9 process (A90) to perform the instant sterilization operation, the electric heater installed in the packaging machine (not shown) through the 10 process (A100) Run the pouch packaging by a certain amount while maintaining 97 ℃ or more to complete the juice juice.

다음의 표 1은 배(나주산)의 영양과 무기성분 함량을 분석한 표이며, 표 2는 본 발명에 의해 제조된 배즙음료의 성분에 대한 시험성적서이다.The following Table 1 is a table analyzing the nutrition and inorganic component content of the pear (Naju), Table 2 is a test report for the components of the pear juice prepared by the present invention.

<표 1>TABLE 1

성분ingredient 열량(cal)Calories 수분함량(%)Moisture content (%) 단백질(%)protein(%) 당분(%)Sugar (%) 지방질(%)Fat (%) 섬유소(%)fibrin(%) 나트륨salt 칼륨potassium 칼슘calcium 마그네슘magnesium 비타민vitamin 인sign 요드Yod 규소silicon 배ship 5252 85~8885-88 0.30.3 10~1310-13 0.20.2 0.50.5 88 5151 88 66 5.15.1 1414 66 33

<표 2>TABLE 2

상기 표 1 및 표 2를 비교해보면 자연상태의 배에 함유된 나트륨, 칼륨, 칼슘과 같은 무기질의 함량과, 본 발명에 의한 배즙의 무기질의 함량이 거의 비슷함을 알 수 있으므로, 영양분이 파괴되지 않고 그대로 유지됨을 알 수 있다.Comparing Table 1 and Table 2, it can be seen that the contents of minerals such as sodium, potassium, and calcium contained in natural pears and the contents of minerals of pear juice according to the present invention are almost similar, so that nutrients are not destroyed. It can be seen that it remains without.

또한, 도 4는 본 발명에 따라 제조된 배즙음료 파우치에 대한 도면대용사진이며, 도 5는 종래 배즙음료 파우치에 대한 도면대용사진이다.In addition, Figure 4 is a substitute picture for the juice drink pouch prepared according to the present invention, Figure 5 is a substitute picture for the conventional juice drink pouch.

상기의 사진에서 보이듯이, 종래 배즙음료는 부유물이 많아 탁한 색깔을 띄며 뒷맛이 깔끔하지 못하나, 본 발명에 따른 배즙음료는 부유물이 없이 색깔이 매우 맑고 뒷맛이 깨끗하다.As shown in the above picture, the conventional pear juice has a lot of floats and has a turbid color and does not have a clean aftertaste, but the pear juice according to the present invention is very clear in color and has no aftertaste without floating matters.

이상에서 설명한 바와 같이, 본 발명에 따른 배즙음료 제조방법 및 이의 제조장치는, 배를 생으로 착즙하여 100 ℃이하에서 숙성 살균시킨 것으로, 장기간 보관하더라도 침전물이 형성되지 않아 맛이 좋고 항상 맑고 투명한 상태이므로 청량감을 더할 수 있으며, 과다생산된 배를 음료로 전환할 수 있어 농가의 소득증대는 물론 소비자에게 만족을 줄 수 있는 장점이 제공된다. As described above, the pear juice production method and its manufacturing apparatus according to the present invention is a pear sterilized by ripening at 100 ℃ or less juice raw, since the precipitate is not formed even if stored for a long time because the taste is good and always clear and transparent state It can add a refreshing feeling, and can convert over-produced pears into beverages, providing the farmers with incomes as well as satisfying consumers.

도 1은, 본 발명에 따른 배즙음료 제조방법의 흐름도.1 is a flow chart of a method for preparing pear juice according to the present invention.

도 2는, 본 발명에 따른 배즙음료 제조장치의 구성을 개략적으로 나타낸 도면.Figure 2 is a view schematically showing the configuration of the pear juice production apparatus according to the present invention.

도 3은, 도 2에서 스크류 착즙기에 대한 분해사시도.3 is an exploded perspective view of the screw juicer in FIG.

도 4는, 본 발명에 따라 제조된 배즙음료 파우치에 대한 도면대용사진.Figure 4 is a substitute picture for the juice beverage pouch prepared according to the present invention.

도 5는, 종래 배즙음료 파우치에 대한 도면대용사진.Figure 5 is a substitute picture for a conventional juice beverage pouch.

* 도면의 주요 부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings

2 : 세척기 4 : 착즙기2: washing machine 4: juicer

5 : 숙성기 6 : 저장탱크5: ripening machine 6: storage tank

7 : 여과기 8 : 살균기7: filter 8: sterilizer

9 : 저장기9: saver

Claims (9)

상태가 양호한 배를 선별 후 세척을 실시하는 1공정(A10)과;1 step (A10) of performing a washing after screening the ship in good condition; 세척된 배를 착즙기(4)에 넣고 배즙을 채취하는 2공정(A20)과;Putting the washed pear into the juicer (4) and collecting two pear juices (A20); 채취된 배즙을 1차여과시켜 찌꺼기를 제거하는 3공정(A30)과;A third step (A30) of filtering the collected pear juice to remove debris; 채취된 배즙을 숙성기(5)에 넣고 저온 가열에 의해 일정 시간동안 1차숙성시키는 4공정(A40)과;Putting the collected pear juice into the aging machine (5) and primary aging for a predetermined time by low temperature heating (A40); 숙성된 배즙을 고온 가열에 의해 일정시간동안 2차숙성시키는 5공정(A50)과;5 steps (A50) of secondary ripening the pear juice for a predetermined time by high temperature heating; 숙성된 배즙을 냉각시키면서 침전시키는 6공정(A60)과;6 step (A60) of precipitating while cooling the mature pear juice; 침전물을 제거한 후 첨가제를 투입하는 7공정(A70)과;7 steps (A70) of adding an additive after removing the precipitate; 상기 7공정을 거친 배즙을 2차여과시키는 8공정(A80)과;An eight step (A80) of secondary filtration of the pear juice after the seven steps; 여과된 배즙을 고온의 순간살균을 통해 살균시키는 9공정(A90)과;9 steps (A90) for sterilizing the filtered pear juice through high temperature sterilization; 살균된 배즙을 일정량씩 포장하는 10공정(A100)과;10 steps of packaging sterilized pear juice by a predetermined amount (A100); 를 포함하여 이루어진 것을 특징으로 하는 배즙음료 제조방법.Pear juice production method characterized in that it comprises a. 제1항에 있어서,The method of claim 1, 상기 4공정(A40)은, 3공정에서 채취된 배즙을 숙성기에 넣고 스팀을 공급하여 온도를 40 ~45℃ 정도로 저온가열상태하에서 60분간 2 ~ 3차례 교반하면서 1차숙성을 시키는 것을 특징으로 하는 배즙음료 제조방법.In step 4 (A40), the pear juice collected in step 3 is put into a aging machine, and steam is supplied to perform primary ripening while stirring 2-3 times for 60 minutes under a low temperature heating condition of about 40 to 45 ° C. Pear juice production method. 제1항 또는 제2항에 있어서,The method according to claim 1 or 2, 상기 5공정(A50)은, 숙성기를 가열하여 90 ~ 92℃정도로 가열하여 2차로 숙성시키면서 부상된 응집물을 제거한 후 96 ~98 ℃까지 가열하여 120 ~ 150분간 숙성시키는 것을 특징으로 하는 배즙음료 제조방법.The step 5 (A50), heating the aging machine to heat to 90 ~ 92 ℃ degree to remove the flocculated aggregates in the second aging and then heated to 96 ~ 98 ℃ pear juice production method characterized in that the aged for 120 to 150 minutes . 제3항에 있어서,The method of claim 3, 상기 7공정(A70)은, 6공정을 거쳐서 저장탱크에 저장된 배즙에 대해 배 품종의 pH에 따라 비타민 C를 0.05 ~ 0.1 % 투입하여 pH 4.8 ~ 5.0으로 조정하는 것을 특징으로 하는 배즙음료 제조방법.The seventh step (A70), the pear juice production method characterized in that to adjust the pH to 4.8 ~ 5.0 by adding 0.05 ~ 0.1% of vitamin C in accordance with the pH of the pear varieties for the pear juice stored in the storage tank through six steps. 선별된 배를 세척하는 세척기(2)와;A washer (2) for washing selected vessels; 상기 세척기에서 세척된 배를 건져올려 이송하는 이송기(3)와;A feeder (3) for picking up and transporting the vessel washed in the washing machine; 이송된 배를 압착시켜서 생즙을 채취하는 착즙기(4)와;A juicer 4 for compressing the conveyed pear and collecting the juice; 채취된 배즙을 가열 후 침전시키는 숙성기(5)와;A ripening machine 5 for precipitating the collected pear juice after heating; 배즙을 저장하는 저장탱크(6)와;A storage tank 6 for storing pear juice; 저장된 배즙을 여과하는 여과기(7)와;A filter 7 for filtering the stored pear juice; 여과된 배즙을 살균시키는 살균기(8)와;A sterilizer 8 for sterilizing the filtered pear juice; 를 포함하여 이루어진 것을 특징으로 하는 배즙음료 제조장치.Pear juice production apparatus characterized in that it comprises a. 제5항에 있어서,The method of claim 5, 상기 착즙기(4)는 본체(45)의 상부에 호퍼(48)가 형성되며, 내부에는 외주면에 나선부(420)를 갖는 스크류축(42)이 수평으로 설치되며, 상기 스크류축(42)의 외부에 통체 형상의 여과망(44)이 설치되고, 상기 본체(45)의 일단에는 슬러지 배출구(46) 및 배즙 배출구(450)가 형성되며, 본체(45)의 외측에는 상기 스크류축(42)을 구동시키는 구동모터(43)가 설치되어 이루어진 것을 특징으로 하는 배즙음료 제조장치.The juicer 4 is formed with a hopper 48 on the upper portion of the main body 45, the screw shaft 42 having a spiral portion 420 on the outer peripheral surface is installed horizontally, the screw shaft 42 A tubular filter net 44 is installed outside the body, and one end of the body 45 is formed with a sludge discharge port 46 and a juice discharge outlet 450, and the screw shaft 42 is disposed outside the body 45. A driving beverage manufacturing apparatus, characterized in that the drive motor 43 is installed to drive. 제6항에 있어서,The method of claim 6, 상기 스크류축(42)은 후단으로 갈수록 직경이 커지는 형상으로 하고, 그 외주면에는 연속되지 않고 부분적으로 단절된 나선부(420)가 형성되어 이루어진 것을 특징으로 하는 배즙음료 제조장치.The screw shaft 42 has a shape in which the diameter becomes larger toward the rear end, the outer peripheral surface of the juice production apparatus, characterized in that the spiral portion 420 is formed is not continuous but partially disconnected. 제6항 또는 제7항에 있어서,The method according to claim 6 or 7, 상기 여과망(44)은 두 개의 반원형 망체를 상기 스크류축(42)의 외부에 맞댄 후 체결시킨 것으로, 다수의 보강재(442)가 외면에 형성된 것을 특징으로 하는 배즙음료 제조장치.The filter net 44 is to fasten the two semicircular nets against the outside of the screw shaft 42, and fastened, a plurality of reinforcing material 442, characterized in that the juice production apparatus characterized in that formed on the outer surface. 제5항에 있어서,The method of claim 5, 상기 숙성기(5)는 외통체(56)와 내통체(55)로 구성되며, 그 상단에 덮개(57)가 체결된 것이며, 상기 외통체(56)와 내통체(55) 사이에는 스팀관(54) 및 냉각수관(52)이 통하도록 설치된 것을 특징으로 하는 배즙음료 제조장치.The aging machine (5) is composed of an outer cylinder 56 and the inner cylinder 55, the cover 57 is fastened to the upper end, between the outer cylinder 56 and the inner cylinder 55 steam pipe 54 and the juice production apparatus characterized in that the cooling water pipe 52 is installed to pass through.
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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100769594B1 (en) 2006-06-28 2007-10-23 문규철 Manufacturing method of pear juice and apple juice
KR100882710B1 (en) * 2008-08-18 2009-02-06 조평운 An pear drink
KR100913120B1 (en) 2007-10-22 2009-08-19 나광출 Process for preparing clean pear juice
KR101087836B1 (en) * 2011-06-20 2011-11-30 맑은세상영농조합법인 Manufacturing apparatus of pear juice and the method by the same
KR101240443B1 (en) * 2010-12-17 2013-03-11 신현수 Method for producing fruit liquor
KR101408053B1 (en) 2013-09-09 2014-06-18 충청북도 (관리부서:충청북도 농업기술원) Preparation method of watermelon juice involved the rind and seed
KR101772014B1 (en) * 2017-02-17 2017-08-29 김순재 Manufacturing method of beverage comprising aronia and pear
KR20190129231A (en) * 2018-05-10 2019-11-20 슬로푸드주식회사농업회사법인 Method for manufacturing squeezed pumpkin juice
KR102542632B1 (en) * 2022-08-31 2023-06-13 농업회사법인 주식회사 에프앤비바이오 Vegitable Juice Manufacturing Apparatus
WO2024082279A1 (en) * 2022-10-21 2024-04-25 安徽省砀山兴达罐业食品有限公司 Pear juice processing method

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100769594B1 (en) 2006-06-28 2007-10-23 문규철 Manufacturing method of pear juice and apple juice
KR100913120B1 (en) 2007-10-22 2009-08-19 나광출 Process for preparing clean pear juice
KR100882710B1 (en) * 2008-08-18 2009-02-06 조평운 An pear drink
KR101240443B1 (en) * 2010-12-17 2013-03-11 신현수 Method for producing fruit liquor
KR101087836B1 (en) * 2011-06-20 2011-11-30 맑은세상영농조합법인 Manufacturing apparatus of pear juice and the method by the same
KR101408053B1 (en) 2013-09-09 2014-06-18 충청북도 (관리부서:충청북도 농업기술원) Preparation method of watermelon juice involved the rind and seed
KR101772014B1 (en) * 2017-02-17 2017-08-29 김순재 Manufacturing method of beverage comprising aronia and pear
KR20190129231A (en) * 2018-05-10 2019-11-20 슬로푸드주식회사농업회사법인 Method for manufacturing squeezed pumpkin juice
KR102116501B1 (en) 2018-05-10 2020-05-28 슬로푸드주식회사농업회사법인 Method for manufacturing squeezed pumpkin juice
KR102542632B1 (en) * 2022-08-31 2023-06-13 농업회사법인 주식회사 에프앤비바이오 Vegitable Juice Manufacturing Apparatus
WO2024082279A1 (en) * 2022-10-21 2024-04-25 安徽省砀山兴达罐业食品有限公司 Pear juice processing method

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