Grape Seed Peel Separation Method

Abstract

To provide a grape seeds and skin separation method by which a fruit skin and seeds in a grape juice-squeezed residue are firmly and effectively separated.SOLUTION: Grape seeds and skin separation method includes a crushing process S4 and a separation process S5. A stirring device which performs the crushing process S4 stirs a dried residue 18 containing seeds 16 and a fruit skin 17, and thereby crushes the fruit skin 17. The dried residue 18 is obtained by drying a juice-squeezed residue 13 of grape 11. A separation device which performs the separation process S5 separates the seeds 16 from the fruit skin 17 crushed in the crushing process S4.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for separating grape seed peels.

Background Art

[0002] Most of the pomace of grapes whose juice has been squeezed to make wine is discarded, and various attempts have been made to utilize it effectively. However, the pomace is not suitable for long-term storage as it will soon deteriorate (degrade and / or rot) due to microorganisms if left as it is. In addition, the pomace contains a mixture of peels and seeds, and it is preferable to separate them so that their respective applications can be developed.

[0003] As a method for treating pomace to effectively utilize it, for example, Patent Document 1 discloses a method for producing a food additive in which wine pomace (pomace) is put into a mixer to make it into a paste, and then the paste-like pomace is crushed through a net that only seeds can pass through to make it into a strip shape, and the strip-shaped material is dried to make it into a fine powder. Patent Document 2 discloses a method in which the pomace is once stored frozen, or dried in the sun or mechanically dried according to the application and stored, taken out as needed, a little water is added, and after lightly mixing it with a mixer, the seeds are removed with a sieve having a mesh size that does not allow the seeds to pass through, and only the remaining paste-like portion is dried to make it into a fine powder.

[0004] In addition, Patent Document 3 discloses a method for producing a food additive material in which approximately the same amount of water is added to the pomace, and it is boiled for about 30 minutes to 1 hour while adding water to retain the moisture. In this production method, after performing the above-mentioned boiling, the residue after boiling and the boiling water are mixed together using a stirrer with a rotating blade (for example, a food processor), and then backfiltered using a mesh with a mesh size of about 2 mm to remove the seeds. Patent Document 4 describes a method for producing a dried powder of Vitis amurensis pulp peels. In this production method, the moisture content is adjusted by preliminary drying, and when the moisture content is 3% to 10%, the fruits are kneaded by hand, and when the moisture content is 30% to 55%, the seeds are taken out by pressing both sides of the spherical fruits.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, in the method of Patent Document 1, there is paste that passes through the net together with the seeds, and in the method of Patent Document 2, there is a lot of pericarp remaining on the net together with the seeds, and improvement is desired as a method for separating the seeds and the pericarp. Further, in the methods of Patent Documents 1 and 2, the operation of applying the squeezed cake to a mixer and crushing the paste-like squeezed residue with a net is inefficient.

[0007] In the method of Patent Document 3, when the hood processor exemplified as the above-described stirrer is used, the seeds may also be crushed, and improvement is desired as a method for separating the pericarp and the seeds. Further, in the method of Patent Document 4, since it is kneaded by hand or the both sides of the fruit are pushed, the efficiency is poor.

[0008] Therefore, an object of the present invention is to provide a method for separating grape seeds and pericarp that can efficiently separate the pericarp and seeds of grape squeezed residue.

Means for Solving the Problems

[0009] The method for separating grape seeds and pericarp of the present invention has a crushing step and a separating step. The crushing step is to Having seeds and a pericarp the squeezed residue of grapes To a water content of 14% or less dry Dry the dried residue A storage section for storing, a rotating shaft provided in the storage section in a vertically standing posture, a stirring plate fixed to the rotating shaft, and a drive controller for adjusting the rotation speed of the stirring plate. Rotate the stirring plate of the stirring device to dry the residueCrush the pericarp by stirring Even if the temperature of the dry residue at the start of pulverization is high, it is 30°C The separation step is performed after the crushing step By a net having a mesh size smaller than the diameter of the seeds, the seeds and the pulverized Pericarp And Separate it The stirring plate is either a stirring blade whose both plate surfaces intersect the vertical direction, or a rotating plate formed in a disk shape with the center of the circle fixed to the rotating shaft and having irregularities formed on the upper surface that intersect perpendicularly to the vertical direction.

[0010] The central part of the stirring blade in the longitudinal direction is fixed to the rotating shaft This is preferable The stirring blade preferably has a blade formed along the longitudinal direction and rotates in the direction in which the blade faces.

[0011] The stirring device has a pair of stirring blades that intersect at the center in the longitudinal direction when viewed from above Is preferable

[0012] The stirring device including the rotating plate rotates the rotating plate and causes the dry residue on the rotating plate to collide with the inner surface of the side wall of the storage section This is preferable

[0013] While heating the juice extraction residue To a water content of 14% or less Dry Drying process to achieve The dry residue obtained by the drying step To 30°C or less Cooling process to cool it down Process and Furthermore, there is It is preferable to subject the dry residue cooled in the temperature reduction process to the pulverization process 。

[0014] In the crushing step, the dry residue may be intermittently cooled

[0015] In the crushing step, the dry residue may be intermittently stirred

Advantages of the Invention

[0017] According to the present invention, the pericarp and seeds can be more reliably and efficiently separated from the juice extraction residue of grapes

Brief Description of the Drawings

[0018]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Embodiments for Carrying out the Invention

[0019] A method for separating grape seed pericarp according to an embodiment of the present invention, as shown in FIG. 1, separates the residue (hereinafter referred to as the juice residue) 13 from which the juice 12 of the grape 11 has been squeezed by the juice squeezing step S1 into the seed 16 and the pericarp 17. The juice residue 13 contains the seed 16, the pericarp 17, and moisture. The pericarp 17 of the juice residue 13 may contain the seed 16, and in some cases, the seed 16 is covered by the pericarp 17.

[0020] The juice residue treatment step RS for separating the seed 16 and the pericarp 17 includes a drying step S2, a temperature lowering step S3, a pulverizing step S4, and a separating step S5. The drying step S2 dries the juice residue 13. The juice residue 13 dried by the drying step S2 is hereinafter referred to as a dried residue and is denoted by reference numeral 18. The temperature lowering step S3 lowers the temperature of the dried residue 18 obtained by the drying step S2. That is, the temperature lowering step S3 lowers the temperature of the dried residue 18. In the dried residue 18, many seeds 16 are inside the pericarp 17. The pulverizing step S4 pulverizes the pericarp 17 by stirring the dried residue 18. The pulverizing step S4 selectively pulverizes only the pericarp 17 and does not pulverize the seed 16. As a result, both the pericarp 17 that does not contain the seed 16 inside and the pericarp 17 covering the seed 16 are pulverized and become fine. The dried residue 18 that has undergone the pulverizing step S4 is hereinafter referred to as a pulverized residue in the following description and is denoted by reference numeral 19. The separating step S5 separates the seed 16 and the pericarp 17 after the pulverizing step S4. The pericarp 17 separated by the juice residue treatment step RS is in the form of fine particles, which are amorphous but have substantially uniform sizes.

[0021] In this example, the seed 16 and the pericarp 17 are separated from the juice residue 13. However, when the dried residue 18 can be obtained, a method of separating the seed 16 and the pericarp 17 from the dried residue 18 may be used. In that case, the drying step S2 may not be necessary. Also, although the grape seed pericarp separation method of this example has the temperature lowering step S3, the temperature lowering step S3 may not be necessary.

[0022] Hereinafter, each step of the juice residue treatment step RS will be described. The drying device 21 shown in FIG. 2 is an example of a device that performs the drying step S2. The drying device 21 includes a decompression mechanism 23, a temperature control mechanism 24, and a stirring mechanism 25, and includes a container body 28 that houses the juice residue 13. The drying device that performs the drying step S2 is not limited to this example, and as long as it can dry the juice residue 13, it may not include at least any one of the decompression mechanism, the temperature control mechanism, and the stirring mechanism. However, from the viewpoint of uniformly and efficiently drying the entire amount of the contained juice residue 13, it is preferable that the drying device includes at least any one of the decompression mechanism, the temperature control mechanism, and the stirring mechanism as in this example, and it is more preferable to include all of them. The drying device may be a commercially available drying device.

[0023] The container body 28 has a cylindrical first wall plate 28a and a pair of second wall plates 28b formed in a disk shape and provided at each end of the first wall plate 28a. However, the shape of the container body 28 is not limited to this example, and it may be, for example, a cubic shape. Note that an entrance and exit for taking in and out the juice residue 13 and the dried residue 18 obtained by drying is formed in one of the pair of second wall plates 28b or the first wall plate 28a so as to be openable and closable. However, in FIG. 2, for the sake of avoiding complication of the drawing, the illustration is omitted.

[0024] The volume of the container body 28 is not particularly limited, and the storage capacity of the juice residue 13 put into the container body 28 is not particularly limited. The volume in this example is 500 kg size, and the juice residue 13 with a mass of approximately 350 kg can be dried. Thus, since the drying step S2 can be carried out even with a large drying device, the efficiency is good.

[0025] The decompression mechanism 23 decompresses the interior of the container body 28 by sucking the gas inside the container body 28. Thereby, drying can proceed more efficiently at a lower temperature. The temperature control mechanism 24 is for heating the squeezed residue 13 accommodated in the container body 28 via the container body 28. The temperature control mechanism 24 includes a heater 31 disposed on the outer surface of the container body 28, and a temperature controller 32 that switches the heater 31 on and off and adjusts the temperature when the heating is turned on. The temperature of the squeezed residue 13 accommodated in the container body 28 is adjusted to the target temperature via the container body 28 by the temperature controller 32. Note that, regardless of the presence or absence of the temperature control mechanism 24, a temperature sensor (not shown) for detecting the temperature inside the container body 28 may be provided, and the temperature detected by this temperature sensor may be regarded as the temperature of the squeezed residue 13.

[0026] A temperature sensor (not shown) for detecting the temperature may be provided in the container body 28, and feedback control may be performed by the temperature controller 32 based on the temperature detected by the temperature sensor. In that case, the temperature set by the temperature controller 32 may be regarded as the temperature of the squeezed residue 13 in the drying step S2. When feedback control is not performed, as the drying of the squeezed residue 13 progresses, that is, as the moisture content decreases, the temperature gradually increases as shown in Table 1. However, even if the temperature exceeds 100°C under reduced pressure, there is no particular problem from the viewpoint of reliably separating the seeds 16 and the pericarp 17. Table 1 shows the data when feedback control is not performed. The relationship between the moisture content and the temperature of the squeezed residue 13 when 120 kg of Niagara (Niagara) (harvest year: 2018) is dried under reduced pressure is shown. The "drying time" in Table 1 (unit: min) is the time from the start time of depressurization, which is the start time of drying, to the sampling time. The implementation date is November 22, 2019. Temperature adjustment was not performed. The temperature of the squeezed residue 13 is all 50°C or higher, and as the moisture content decreases, the temperature of the squeezed residue 13 increases. In this specification, the moisture content (%) is a percentage obtained by {(x - y) / x} × 100, where x is the mass of the object to be measured before drying and y is the mass of the object to be measured after drying, and it is obtained by a heating drying type moisture meter ML-50 manufactured by A&D Company, Limited.

[0027]

Table 1

[0028] The stirring mechanism 25 is for stirring the juice residue 13, and includes a stirring unit 35, a motor 36, a drive controller 37, etc. The stirring unit 35 has a stirring blade 41, a rotating shaft 42, and a support member 43. The rotating shaft 42 is arranged generally horizontally and is rotatably provided with respect to the second wall plate 28b. The stirring blade 41 is fixed to the rotating shaft 42 by a rod-shaped support member 43, and rotates along the inner wall of the first wall plate 28a integrally with the rotating shaft 42 by the motor 36. The drive controller 37 controls the motor 36 to switch the rotation of the stirring blade 41 on and off, switch the rotation direction of the stirring blade 41, and adjust the rotation speed of the stirring blade 41.

[0029] The stirring blade 41 is formed in a rectangular plate shape, and the long side is arranged along the direction from one of the pair of second wall plates 28b to the other. Thereby, the stirring blade 41 rotates in a posture along the inner wall of the first wall plate 28a so as to scrape the juice residue 13. However, the shape of the stirring blade 41 is not limited to this example. The number of the stirring blades 41 is not limited to three in this example.

[0030] In FIG. 2, in order to avoid complication of the figure, the temperature controller 32, the motor 36, and the drive controller 37 are drawn only in (A) of FIG. 2. The drying device 21 is a so-called horizontal drying device in which the second wall material 28b of the container body 28 stands in the vertical direction, but it may be a so-called vertical drying device in which the first wall plate 28a stands.

[0031] The juice residue 13 to be subjected to the drying step S2 may be in a so-called raw state after juice extraction or in a frozen state. Thus, the drying method of the juice residue 13 is not limited, and ventilation drying, cold air drying, freeze drying, vacuum drying, heat drying, vacuum heat drying, sun drying, etc. can be used.

[0032] In the drying step S2, the degree of drying the squeezed residue 13 is not particularly limited. However, from the perspective of more reliably and finely crushing the fruit peel 17 in the crushing step S4, it is preferable to dry the squeezed residue 13 until the water content becomes 14% or less. In this example, the squeezed residue 13 is dried so that the water content is within the range of 0.2% or more and 14% or less. As a result, in the crushing step S4, the dried residue 18 with this water content is crushed. In addition, in order to suppress changes in components such as the fruit peel 17, it is generally preferable to dry under conditions of lower temperature and longer time rather than higher temperature and shorter time.

[0033] The temperature reduction step S3 may be performed by the drying device 21, or the material may be allowed to cool (left to cool) in the state after being taken out of the drying device 21, or may be performed by a cooling device (not shown). For example, when performing with the drying device 21 equipped with the temperature controller 32, the dried residue 18 can be cooled through the container body 28 to reduce the temperature. When reducing the temperature by allowing it to cool or using a cooling device, for example, it can be performed by housing the dried residue 18 in a container such as a bag, box, can, or container. The material of these containers is not particularly limited, such as paper, plastic, metal, or wood.

[0034] In the temperature reduction step S3, the dried residue 18 is cooled to a temperature lower than the temperature of the squeezed residue 13 in the drying step S2. As a result, in the crushing step S4, even for the dried residue 18 with the same water content, only the fruit peel 17 can be more reliably crushed, and the fruit peel 17 is crushed into finer and more uniform sizes. The temperature lower than the temperature of the squeezed residue 13 in the drying step S2 means a temperature lower than the temperature of the squeezed residue 13 at the end of the drying step S2.

[0035] The crushing step S4 preferably crushes the dry residue 18 at a temperature of at most 30°C. Therefore, in the temperature reduction step S3, it is preferable to cool the dry residue 18 so that it becomes at most 30°C, that is, 30°C or lower. When the temperature of the squeezed residue 13 rises above 30°C in the drying step S2, in the temperature reduction step S3, it is preferably cooled so as to be 30°C or lower. Thereby, in the crushing step S4, the dry residue 18 can be supplied in a low-temperature state. The crushing step S4 preferably crushes the dry residue 18 having a water content of 14% or less, whereby the fruit peel 17 is more effectively crushed.

[0036] In the crushing step S4, the higher the amount of the dry residue 18 accommodated in the crushing device and the longer the crushing treatment time, the higher the temperature of the dry residue 18 rises (the temperature increases) due to stirring. The crushing treatment time is the residence time in the crushing device focusing on a specific dry residue 18 in the case of a so-called continuous treatment in which the dry residue 18 is continuously or intermittently supplied to the crushing device. The higher the temperature of the dry residue 18 in the crushing step S4, the more the crushing of the fruit peel 17 tends to be suppressed. Therefore, in the crushing step S4, it is preferable to keep the temperature of the dry residue 18 low and stir it, and it is more preferable to stir the dry residue 18 at a temperature lower than the temperature of the squeezed residue 13 at the end of the drying step S2.

[0037] In the grinding process S4, it is preferable to keep the temperature of the dry residue 18 at 30°C or lower, even if it is high, that is, 30°C or less. However, it is not necessary to maintain the temperature at 30°C or lower during the grinding process S4. For example, if the temperature of the dry residue 18 is 30°C or lower at the start of the grinding process S4, the grinding of the fruit peel 17 will be sufficiently improved. Thus, the temperature of the dry residue 18 being 30°C or lower may be only for a very short period of time during the grinding process S4. In this example, the temperature of the dry residue 18 at the start of the grinding process S4 is in the range of -12.8°C or higher and 30°C or lower. However, this lower limit value of -12.8°C depends on the performance of the cooling device used, and it is considered that the same effect can be obtained even at a temperature lower than -12.8°C as long as it is within the range of -12.8°C or higher and 30°C or lower. However, in the case of an extremely low temperature, there is a possibility of condensation, and it is preferable to set the temperature considering the balance with the occurrence of condensation. In the grinding process S4, since the temperature of the dry residue 18 gradually increases, even if the dry residue 18 is in a frozen state in the temperature reduction process S3, it may thaw in the grinding process S4.

[0038] In the grinding process S4, the dry residue 18 may be cooled intermittently. Intermittent cooling has an energy-saving effect compared to continuous cooling, and the grinding efficiency of the fruit peel 17 is the same.

[0039] The crushing process S4 may be continuously stirred or the dry residue 18 may be intermittently stirred. When intermittently stirring, as shown in FIG. 3, the crushing process S4 includes a continuous stirring process S4a for continuously stirring the dry residue 18 and a stirring stop process S4b for stopping this continuous stirring process S4a. The continuous stirring process S4a is a process for crushing the pericarp 17. During continuous crushing, the crushed pericarp 17 tends to be unevenly distributed at the lower part of the contained dry residue 18, and the uncrushed and non-progressively crushed pericarp 17 is located more at the upper part. The stirring stop process S4b is for eliminating such uneven distribution. Due to the stirring stop process S4b, the large pericarp 17 unevenly distributed at the upper part of the dry residue 18 sinks to the lower part of the dry residue 18. Thereby, by performing the continuous stirring process S4a again, the crushing of the pericarp 17 by the continuous stirring process S4a proceeds more effectively. When performing crushing using the stirring device 91 (see FIG. 7) described later, the stirring may be continuously performed and there is no need to perform it intermittently.

[0040] In FIG. 3, the crushing process S4 has a determination process S4c after the continuous stirring process S4a. The determination process S4c determines whether the pericarp 17 has reached the target crushing level. If the determination in the determination process S4c is affirmative, the process proceeds to the separation process S5. If the determination is negative, the process returns to the stirring stop process S4b. If a negative determination is made in the determination process S4c and uncrushed and non-progressively crushed pericarp 17 sinks downward during the determination process S4c, after the determination process S4c, the process may proceed to the continuous stirring process S4a without passing through the stirring stop process S4b.

[0041] The pulverization step S4 can be performed by, for example, a stirring device 51 shown in FIG. 4. The stirring device 51 is an example of a device that pulverizes only the pericarp 17 by stirring the dry residue 18. It includes a container 52 which is a housing part for housing the dry residue 18, a stirring mechanism 53, and a temperature control mechanism 56. However, the temperature control mechanism 56 may be omitted. The container 52 includes a cylindrical container body 52a for housing the dry residue 18 and a lid 52b, and an exhaust port 52c is formed in the lid 52b. The exhaust port 52c is for preventing the pressure inside the container 52 from rising excessively. It is preferable to provide a filter at the exhaust port 52c to prevent the pulverized pericarp 17 from passing through.

[0042] The stirring mechanism 53 is for stirring the dry residue 18, and includes a stirring unit 57, a motor 58, a drive controller 61, etc. The stirring unit 57 is arranged in the container 52 and has a rotating shaft 62, a support member 63, and stirring blades 66, 67. The support member 63 is fixed to the inner bottom surface of the container body 52a, and the rod-shaped rotating shaft 62 is rotatably provided on the support member 63 in a vertically standing posture. The stirring blades 66, 67 are an example of stirring plates and are fixed to the rotating shaft 62. Thereby, the stirring blades 66, 67 rotate integrally with the rotating shaft 62 by the motor 58. The drive controller 61 controls the motor 58 to switch the rotation of the stirring blades 6, 67 on and off and adjust the rotation speed of the stirring blades 66, 67. By the rotation of the stirring blades 66, 67, the dry residue 18 is stirred, and thereby the pericarp 17 is pulverized. It has been confirmed that the pericarp 17 can be pulverized with a large amount of 6 kg of dry residue 18 put into the container 52. Moreover, the pulverization of the seeds 16 harder than the pericarp 17 can be suppressed.

[0043] As shown in FIGS. 4 and 5, the stirring blades 66 and 67 are formed in a rectangular plate shape, and the plate surfaces SA and SB are arranged so as to face the upper and lower directions respectively. Thereby, the surfaces of the stirring blades 66 and 67 are surfaces along a plane in which each of the plate surfaces SA and SB intersects the vertical direction. Note that the upward-facing plate surface is denoted by reference sign SA, and the downward-facing plate surface is denoted by reference sign SB. By arranging the plate-shaped stirring blades 66 and 67 in this way, the dry residue 18 is stirred by shear. Thus, the stirring device 51 applies positive shear to the dry residue 18 by the plate-shaped stirring blades 66 and 67 as a crushing stress greater than the centrifugal force and the gravity on the dry residue 18. The fact that the plate surfaces SA and SB face the upper and lower directions means that it is sufficient if the facing directions have a vertical component, and they may be inclined with respect to the vertical direction. In FIG. 5, the support member 63 is not shown for simplicity.

[0044] The stirring blade 66 and the stirring blade 67 are shaped such that the width decreases from the center to both ends in the longitudinal direction of the rectangle, and when viewed from above as shown in FIG. 5, they intersect at the center in the longitudinal direction at an angle of 90° to each other. This center is fixed to the rotating shaft 62. Blades 66a and 67a with gradually decreasing thickness are formed along the longitudinal direction on the stirring blades 66 and 67. By rotating the stirring blades 66 and 67 integrally in the direction in which the blades 66a and 67a face, a greater shearing force is more likely to be generated. Note that the stirring blades 66 and 67 are not limited to the mode of intersecting each other at the center in the longitudinal direction, and they may be in a mode facing the same direction.

[0045] The stirring device 51 is provided with two pairs of stirring blades 66 and 67 as a pair, which are arranged at intervals in the vertical direction. As a result, compared with the case of one pair, a pulverizing force is applied to the fruit peel 17 more efficiently. The number of pairs of the stirring blades 66 and 67 is not limited to two pairs, and three or more pairs may be used. Note that the stirring blades 66 and 67 do not have to be the same size as each other, nor do they have to be the same shape. Also, the stirring blades 66 and 67 do not have to be conceptually paired. In that case, the numbers of the stirring blades 66 and 67 may be the same as each other or different. When at least one of the stirring blades 66 and 67 is provided in plural, the lowermost stirring blade 66 or 67 may have a shape that scrapes up the dry residue 18. Examples of the shape for scraping up include a shape in which at least a part of the plate surface SA is inclined with respect to the horizontal.

[0046] In this example, the rotational speeds of the stirring blades 66 and 67 are in the range of 200 rpm or more and 800 rpm or less. However, the rotational speeds of the stirring blades 66 and 67 may be appropriately set according to the progress of the pulverization of the fruit peel 17 and the like.

[0047] The pulverized residue 19 obtained by pulverization in the pulverization step S4 (see FIG. 1) is a mixture of the seeds 16 and the fine-grained fruit peel 17. The pulverized residue 19 is subjected to the separation step S5 (see FIG. 1) and separated into the seeds 16 and the fruit peel 17.

[0048] The separating device 71 shown in Fig. 6 is an example of a device that performs the separation step S5. The separating device 71 is a sieving device including a supply unit 72 to which the pulverized residue 19 is supplied, a net 73, a receiving unit 76, and a vibration mechanism 77. The net 73 is disposed below the open lower part of the supply unit 72 and vibrates by the vibration mechanism 77. The mesh (not shown) of the net 73 is sized smaller than the diameter of the seeds 16. As a result, the seeds 16 stay on the net 73, and the pericarp 17 pulverized to a size smaller than the seeds 16 by the stirring device 51 passes through the mesh of the net 73 and is guided to the receiving unit 76 provided below the net 73. In this way, the pericarp 17 and the seeds 16 are separated. In this example, for instance, the seed classification is set to 2.36 mm or more, and the pericarp classification is set to less than 2.36 mm. However, the boundary of the size classification is not limited to this and can be set according to the size of the seeds 16 and the like.

[0049] At the lower part of the side wall of the receiving unit 76, an outlet 76a for the pericarp 17 to exit is formed, and the bottom plate 76b is inclined so as to be lower toward the outlet 76a. As a result, the pericarp 17 guided to the receiving unit 76 smoothly exits from the outlet 76a to the outside and is collected in the pericarp collection container 78. Also, the seeds 16 on the net 73 are collected in a seed collection container (not shown). In this way, the fine-grained pericarp 17 and the non-pulverized seeds 16 are collected separately.

[0050] According to the above configuration, the obtained pericarp 17 is surely separated from the seeds 16 and efficiently obtained in a fine granular state. As a result, the bulk density of the dried residue 18 is 0.14 g / cm 3 whereas the bulk density of the obtained pericarp 17 is 0.50 g / cm 3 which is three times or more, making it easy to secure a storage space and also easy to transport. In the method of drying the squeezed residue 13 after making it into a paste, the fine powder may become a hard lump when the paste is dried. However, according to the method of this example, such a hard lump does not occur.

[0051] In the above-mentioned juice residue treatment step RS, the stirring device for performing the pulverization step S4 is not limited to the above-mentioned stirring device 51 (see FIG. 4), and any device can be used as long as it can selectively pulverize the pericarp 17 of the dry residue 18 contained in the container, and a commercially available product may also be used. For example, the stirring device 91 shown in FIG. 7 includes a cylindrical container 92 in which the dry residue 18 is accommodated and a stirring mechanism 93. A hopper 92a is provided on the top surface of the container 92, and the dry residue 18 is supplied into the container 92 through this hopper 92a. An outlet 92b for the pulverized residue 19, which is a mixture of the seeds 16 and the pulverized pericarp 17, is formed on the side wall of the container 92.

[0052] The stirring mechanism 93 includes a stirring unit 96, a motor 97, and a drive controller 98. The stirring unit 96 is arranged inside the container 92. The stirring unit 96 is provided in a generally horizontal posture such that the rotating plate 101 formed in a disk shape faces each plate surface in the vertical direction. The rotating plate 101 is an example of a stirring plate for stirring the dry residue 18. The rotating shaft 102 is rotatably provided on the inner bottom surface of the container 92 in a vertically standing posture in the circumferential direction. The rotating plate 101 has a circular center fixed to the rotating shaft 102, and the upper surface 101a intersects perpendicularly to the vertical direction. Fine irregularities are formed on the upper surface 101a. When the rotating plate 101 rotates in the circumferential direction, the dry residue 18 on the rotating plate 101 collides with the inner surface of the side wall of the container 92 due to centrifugal force, and the pericarp is pulverized by the stress (impact) from the rotating plate 101. In addition, the pericarp 17 may be pulverized, for example, by the collision of the pericarps 17 with each other, the irregularities on the upper surface 101a, etc. However, the pulverization of the seeds 16 is suppressed. In this way, the pulverized residue 19 is obtained. By keeping the outlet 92b open while rotating the rotating plate 101, the pulverized residue 19 is guided to the outside.

[0053] Note that, the lower the temperature in the temperature reduction step S3, the higher the rotation speeds of the stirring blades 66 and 67 (see Fig. 4) and the rotating plate 101 in the pulverization step S4, and the lower the moisture content of the dry residue 18 to be subjected to the pulverization step S4, the more likely the fruit peel 17 tends to be pulverized into smaller sizes. Therefore, by adjusting at least one of these, the fruit peel 17 is pulverized into the target size. However, when the rotation speeds of the stirring blades 66 and 67 (see Fig. 4) and the rotating plate 101 are excessively high, the seeds 16 may also be pulverized. Therefore, it is preferable to set the rotation speed to be high within the range where the seeds 16 are not pulverized.

[0054] The grape variety is not particularly limited, and the present embodiment is effective for Vitis labrusca, Vitis vinifera, Vitis amurensis, Vitis coignetiae, other species, or hybrids of all of these. For example, Niagara, Delaware, Portland, New Niagara, Neo Muscat, Shine Muscat, Kyoho, Concord, Pione, Steuben, Muscat of Alexandria, Kaiji, Ruby Roman, Aurora Black, Campbell Early, Buffalo, Aki Queen, San Verde, Aki Suzu, Queen Nina, Sunny Dolce, Black Bead, Fuji Minori, King Delaware, Oriental Star, Golby, Suiho, Yoho, Seto Giants, Sunny Rouge, Beni Nanyo , Red Niagara, Tabiji, Rosario Bianco, Pitello Bianco, Shitama, Summer Black, Izu Nishiki, Black Olympia, Mills, North Red, North Black, Himrod Seedless, Beni Izu, Takasumi, Ryuho, Risamart, Seibel 9110, Seibel 5279, Seibel 13053, Rondo, Regent, Acolon, Kai Noir, Kai Blanc, Yama Sauvignon, Bijou Noir, Armonoir, Mondebriet, Colline Verte, Black Queen, Longan, Kiyomi, Kiyomi , Yamayuki, Hokujun, Adirondack, Koshu, Muscat Berry A, Saint-Semillon, Shinano Riesling, Little Prince, New York Muscat, Berry Alicante A, Yamabudo, Black Pegar, White Pegar, Chardonnay, Pinot Blanc, Sauvignon Blanc, Chenin Blanc, Semillon, Riesling, Kerner, Silvaner, Bacchus, Muscat, Morio Muscat, Muscat Ottonel, Albariño, Gewurztraminer, Pinot Gris, Viognier, Macabeo, Parella Da, Xarello, Ugni Blanc, Torrontes, Palomino, Petit Manseng, Glera, Pedro Ximenez, Verdejo, Marsanne, Muscadet, Moscato Bianco, Muller-Thurgau, Sarajenge, Furmint, Ortega, Perrelet, Siegerrebe, Fuchselrebe, Scheurebe, Muskateller, Solaris, Gutedel, Knobling, Muscaris, Grüner Veltliner, Gros Manseng, Savagnin, Schönberger, Eilen, Welschriesling, Garganega,This method of the present example is effective for a wide variety of grape varieties such as Cabernet Sauvignon, Cabernet Franc, Sangiovese, Pinot Noir, Syrah, Tannat, Zweigelt, Dornfelder, Trollinger, Barbera, Petit Verdot, Merlot, Remberger, Pinot Meunier, Rotberger, Sancerre, Zinfandel, Nebbiolo, Malbec, Mourvèdre, Portugieser, Tempranillo, Helferschtäiner, Saperavi, Frühburgunder, Cabernet Mitos, Cabernet Dorsa, Cabernet Cubin, Aglianico, Gamay, Carignan, Grüner Veltliner, Carmenère, Pinotage, Rondinella, etc. Also, the grape origin, harvest year, storage container for the pressed residue 13, and storage container for the dried residue 18 are not particularly limited, and this method of the present example is effective.

Example

[0055] [Example 1] to [Example 5] Using a drying device, a cooling device (not shown), a stirring device, and a separation device 71, seeds 16 and peels 17 were obtained from the pressed residue 13, and Examples 1 to 5 were prepared. The drying device is the same as the drying device 21 except that it does not have a temperature control mechanism 24. The stirring device has the same configuration as the stirring device 51, but does not include a temperature control mechanism 56, and the total number of the stirring blades 66 and the stirring blades 67 is 4. The pressed residues 13 subjected to the drying device are all the same and are as follows. Examples 1 to 5 obtained dried residues 18 with different moisture contents, and each was subjected to a stirring device to pulverize the peels 17. The conditions are shown in Table 2. In the column of "Total pulverization process time" in each table after Table 2, "Total ○○" indicates the case where the rotation speed, temperature, etc. were changed during the pulverization process, and indicates the total stirring time. Also, the "treatment mass" in each table after Table 2 is the mass subjected to the process of performing the treatment. In each process, a loss may occur due to adhesion to the device of the process, etc., and the mass obtained by the process may be less than this treatment mass, but these differences are extremely small and can be ignored. <Pressed residue> Drying date; July 21, 2020 Grape variety; Niagara Harvest year; 2018 Place of origin; Hokkaido Mass of juice extraction residue (kg); 111.5 Water content rate (%); 64.9 Storage container; 500 kg container Storage temperature (°C); -17

[0056]

Table 2

[0057] The pulverized states of the pericarp 17 obtained in Examples 1 to 5 were visually evaluated based on Example 1. The evaluation criteria are as follows, and the evaluation results are shown in Table 2 as "pulverization evaluation". Standard and 0; There are unevenness in the size of the pericarp but it is pulverized +1; The pericarp is finer than the standard and has a more uniform size, good +2; The pericarp is finer than the standard and has a more uniform size, very good

[0058] For Examples 2 to 5, the processing speed (feeding speed of the pulverization residue 19) in the separation device 71 is shown in the "processing speed" column of the "separation process" in Table 3. After the pulverization process, one-time reduction was performed, half was classified using the separation device 71, and the ratio of each section was confirmed. In addition, the section of 2.36 mm over (where "over" means "larger") was regarded as the seed section. Also, reduction was performed to calculate the ratio of the seeds 16 between 2.36 mm and 4.75 mm (manual tapping test), and it was confirmed whether the seeds 16 were separated firmly. Each of these results is shown in Table 3. In addition, the numerical range indicated by "~" in each table includes the numerical values of the endpoints described before and after "~". The "seed purity" in Table 3 and Tables 9 and 10 described later is the percentage value (unit; %) obtained by (seed mass (unit; g) / seed section mass (unit; g)) × 100. The "seed section mass" is the mass of "2.36 mm over" after reduction, and the "seed mass" is the mass measured after taking out the ones visually recognized as seeds from the "seed section mass" portion and measuring the taken-out portion.

[0059]

Table 3

[0060] [Example 6] to [Example 12] Examples 6 to 12 were carried out in which the temperature of the dry residue 18 at the start of the pulverization process and the rotational speeds of the stirring blades 66, 67 in the pulverization process were different from each other. Each condition is shown in Table 4, and the other conditions are the same as in Example 1. The squeezed residues 13 subjected to the drying device were all the same and are as follows. <Squeezed residue> Drying date; July 31, 2019 Grape variety; Niagara Harvest year; 2018 Production area; Hokkaido Mass of squeezed residue (kg); 151.3 Water content rate (%); 67.8 Storage container; 500 kg container Storage temperature (°C); -17

[0061] Evaluation was carried out in the same manner and according to the same evaluation criteria as in Example 1. The results are shown in Table 4.

[0062]

Table 4

[0063] [Example 13] to [Example 14] Examples 13 to 14 were carried out in which the temperatures of the dry residue 18 at the start of the pulverization process were different from each other. In Example 13, the temperature reduction process was not carried out. Each condition is shown in Table 5, and the other conditions are the same as in Example 1. The squeezed residues 13 subjected to the drying device were all the same and are as follows. <Squeezed residue> Drying date; November 6, 2019 Grape variety; Niagara Harvest year; 2019 Production area; Hokkaido Mass of squeezed residue (kg); 156.1 Water content rate (%); 67.6 Storage container; 500 kg container Storage temperature (°C); -17

[0064] Evaluation was carried out in the same manner and according to the same evaluation criteria as in Example 1. However, the manual tapping test was not performed. The results are shown in Table 5.

[0065]

Table 5

[0066] [Example 15]~[Example 18] From the following juice residue 13, seeds 16 and pericarp 17 were obtained under the conditions shown in Table 6, and Examples 15 to 18 were obtained. Other conditions were the same as in Example 1. Note that Examples 15, 16, and 18 were carried out three times under the same conditions using the same juice residue 13, and branch numbers of "-1" to "-3" were attached to the example numbers in the table, respectively.

[0067] <Juice residue of Example 15> Drying date; May 22, 2019 Grape variety; Niagara Origin; Hokkaido Mass of juice residue (kg); 140.1 Moisture content of juice residue (%); 61.4 Harvest year; 2018 Storage container; 500 kg container Storage temperature (°C); -17 <Juice residue of Example 16 and Example 17> Drying date; September 25, 2019 Grape variety; Niagara Origin; Hokkaido Mass of juice residue (kg); 120.6 Moisture content of juice residue (%); 67.1 Harvest year; 2018 Storage container; 500 kg container Storage temperature (°C); -17 <Juice residue of Example 18> Drying date; September 27, 2019 Grape variety; Niagara Place of origin; Hokkaido Mass of juice extraction residue (kg); 132.2 Water content of juice extraction residue (%); 64.8 Harvest year; 2017 Storage container; 20 kg container Storage temperature (°C); -17

[0068] Evaluation was carried out in the same manner and according to the same evaluation criteria as in Example 1. The results of the grinding evaluation and classification are shown in Table 6, and the results of the manual tapping test are shown in Table 7. In the column of "processed mass" in the "separation process" of Table 6, the numerical values in parentheses are the recovered masses obtained in the separation process because the processed mass was not measured. The "total mass" (unit: g) in Table 7 is the sum of "4.75 mm over", "2.36 mm over seeds", and "2.36 mm over remainder". The "seed purity" in Table 7 was calculated by replacing the seed classification mass (unit: g) in the above-mentioned calculation formula for calculating the seed purity in Table 3 with the value obtained by subtracting the mass of "4.75 mm over" from the mass of "2.36 mm over".

[0069]

Table 6

[0070]

Table 7

[0071] [Example 19] - [Example 20] From the following juice extraction residue 13, seeds 16 and pericarp 17 were obtained under the conditions shown in Table 8, and Examples 19 to 20 were prepared. Other conditions were the same as in Example 1.

[0072] <Juice extraction residue> Drying date; September 24, 2020 Grape variety; Niagara Place of origin; Yamagata Prefecture Mass of juice extraction residue (kg); 94.3 Water content of juice extraction residue (%); 68.3 Harvest year; 2020 Storage container; 20 kg container Storage temperature (°C); -17

[0073] Evaluation was carried out in the same manner and according to the same evaluation criteria as in Example 1, except that the manual tapping test was not performed. The evaluation results are shown in Table 8.

[0074] [Table 8]

[0075] [Example 21] - [Example 24] From the following juice residue 13, seeds 16 and pericarp 17 were obtained under the conditions shown in Table 9, and Examples 21 to 24 were prepared. In the grinding process of these examples, stirring was carried out intermittently, and two consecutive stirring processes were performed. Other conditions were the same as in Example 1.

[0076] [Juice residue] Drying date; October 4, 2018 Grape variety; Zweigelt Origin; Hokkaido Mass of juice residue (kg); 187.2 Moisture content of juice residue (%); 74.1 Harvest year; 2015 Storage container; 500 kg container Storage temperature (°C); -17

[0077] Evaluation was carried out in the same manner and according to the same evaluation criteria as in Example 1. The manual tapping test was only performed on Example 21. The evaluation results are shown in Table 9.

[0078] [Table 9]

[0079] [Example 25] - [Example 28] The following juice residues 13 were used to obtain seeds 16 and peels 17 under the conditions shown in Table 10, and Examples 25 to 28 were prepared. In the grinding process of these examples, stirring was performed intermittently, and three consecutive stirring processes were carried out. Other conditions were the same as those in Example 1.

[0080] <Juice residue> Drying date: August 19, 2020 Grape variety: Campbell Early Production area: Miyazaki Prefecture Harvest year: 2020 Mass of juice residue (kg): 101.9 Water content of juice residue (%): 71.8 Storage container: 20 kg container Storage temperature (°C): -17

[0081] Evaluation was carried out by the same method and evaluation criteria as in Example 1. The evaluation results are shown in Table 10.

[0082]

Table 10

[0083] [Example 29] - [Example 31] The following juice residues 13 were used to obtain seeds 16 and peels 17 under the conditions shown in Table 11, and Examples 29 to 31 were prepared. In the grinding process of these examples, stirring was performed intermittently, and two consecutive stirring processes were carried out. Other conditions were the same as those in Example 1.

[0084] <Juice residue> Drying date: September 15, 2020 Grape variety: Buffalo Production area: Hokkaido Harvest year: 2020 Mass of juice residue (kg): 88.0 Water content of juice residue (%): 74.9 Storage container: 20 kg container Storage temperature (°C): -17

[0085] Evaluation was carried out in the same manner and according to the same evaluation criteria as in Example 1, except that the manual tapping test was not performed. The evaluation results are shown in Table 11.

[0086]

Table 11

[0087] [Example 32] From the following juice residue 13, seeds 16 and pericarp 17 were obtained under the conditions shown in Table 12, and Example 32 was obtained. In the grinding process of these examples, stirring was carried out intermittently, and two consecutive stirring processes were carried out. Other conditions were the same as in Example 1.

[0088] <Juice residue> Drying date; October 3, 2020 Grape variety; Müller-Thurgau Production area; Hokkaido Harvest year; 2020 Mass of juice residue (kg); 116.5 Water content of juice residue (%); 77.6 Storage container; 20 kg container Storage temperature (°C); 2

[0089] Evaluation was carried out in the same manner and according to the same evaluation criteria as in Example 1, except that the manual tapping test was not performed. The evaluation results are shown in Table 12.

[0090]

Table 12

[0091] [Example 33] From the following juice residue 13, seeds 16 and pericarp 17 were obtained under the conditions shown in Table 12, and Example 33 was obtained. The grinding process was carried out using the stirring device 91, and the rotation speed of the rotating plate 101 is shown in Table 13. Other conditions were the same as in Example 1.

[0092] <Juice residue> Drying date; November 29, 2019 Grape variety; Niagara Production area; Hokkaido Harvest year; 2019 Mass of juice residue (kg); 120.0 Water content of juice residue (%); 67.6 Storage container; 500 kg container Storage temperature (°C); -17

[0093] Evaluation was carried out in the same method and evaluation criteria as in Example 1. The evaluation results are shown in Table 13. The "seed purity" in Table 13 was calculated by replacing the "seed category mass" (unit: g) in the above-mentioned calculation formula for calculating the seed purity in Table 3 with the mass of "2.36 mm to 4.75 mm".

[0094]

Table 13

Explanation of symbols

[0095] 11 Grape 12 Fruit juice 13 Juice residue 16 Seeds 17 Fruit peel 18 Dry residue 19 Pulverized residue 21 Drying device 24 Temperature control mechanism 51, 91 Stirring device 52 Container 53, 93 Stirring mechanism 62, 102 Rotating shaft 66, 67 Stirring blade 71 Separation device 101 Rotating plate RS Juice residue treatment process S1 Juice extraction process S2 Drying process S3 Cooling process S4 Pulverizing process S5 Separation process

Claims

1. A storage unit that stores a dried residue obtained by drying a juice residue having grape seeds and a pericarp to a moisture content of 14% or less, a rotating shaft provided in the storage unit in a vertically standing posture, a stirring plate fixed to the rotating shaft, and a drive controller that adjusts the rotation speed of the stirring plate. By rotating the stirring plate of the stirring device to stir the dried residue, the pericarp is pulverized, and a pulverization step in which the temperature of the dried residue at the start of pulverization is 30° C. even if it is high, a separation step of separating the seeds and the pulverized pericarp by a net having a mesh size smaller than the diameter of the seeds after the pulverization step characterized by having the stirring plate being either a stirring blade whose both plate surfaces intersect the vertical direction or a rotating plate formed in a disk shape with the circular center fixed to the rotating shaft and having irregularities formed on the upper surface intersecting perpendicularly to the vertical direction. A method for separating grape seeds and pericarp

2. The method for separating grape seeds and pericarp according to claim 1, wherein the central portion of the stirring blade in the longitudinal direction is fixed to the rotating shaft.

3. The method for separating grape seeds and pericarp according to claim 1 or 2, wherein the stirring blade has a blade formed along the longitudinal direction and rotates in the direction in which the blade faces.

4. The method for separating grape seeds and pericarp according to any one of claims 1 to 3, wherein the stirring device has a pair of the stirring blades intersecting at the center in the longitudinal direction when viewed from above.

5. The method for separating grape seeds and pericarp according to claim 1, wherein the stirring device including the rotating plate rotates the rotating plate and causes the dried residue on the rotating plate to collide with the inner surface of the side wall of the storage unit.

6. A drying step of drying the juice residue to a moisture content of 14% or less while heating, further comprising a temperature reduction step of reducing the temperature of the dried residue obtained by the drying step to 30° C. or less, and using the dried residue cooled in the temperature reduction step for the pulverization step. The method for separating grape seeds and pericarp according to any one of claims 1 to 5.

7. The pulverization step intermittently cools the dried residue. The method for separating grape seeds and pericarp according to any one of claims 1 to 6.

8. The pulverization step intermittently stirs the dried residue. The method for separating grape seeds and pericarp according to any one of claims 1 to 7.

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