Juicing device and method

Abstract

To obtain fruit juice unmixed with bitterness, harshness, and oil content with respect to an apparatus for squeezing mandarin orange or the like.SOLUTION: A method for squeezing includes: breaking almost half fruits 8 such as citrus; using a mold to which the half-broken surface is pressed, as an inner mold 21 when performing squeezing by pressing to a bowl-shaped mold from the broken surface; providing an outer mold 22 capable of being covered on and engaged with the inner mold 21; and performing approach / separation operation on the pair of molds 21, 22 each other by operation means 23 so as to squeeze, load new fruits 8, and remove residues. Therefore, it is possible to crush only fruit pulps of the almost half-broken fruits 8 by the inner and outer molds 21, 22, and squeeze without crushing as much as possible mesocarp, and vascular bundles as well as exocarp, and especially, segment membrane parts, and consequently, to obtain fruit juice unmixed with bitterness, harshness, and oil content caused by the parts.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a juice extracting apparatus and method for extracting juice from citrus fruits, such as mandarin oranges, yuzu, sudachi, hassaku oranges, and grapefruits, cut into approximately half. [Background technology]

[0002] Various methods have been used to extract juice from fruits such as citrus fruits. Representative examples include the in-line method and the chopper-pulper method. The in-line method involves washing the fruit, processing it to finely chop the fruit, including the skin, and then removing the solid matter by centrifugation. This method results in a smooth texture, but since the fruit is squeezed with the skin, there is a problem in that some oil from the skin gets into the juice, resulting in an unpleasant taste.

[0003] In contrast, the chopper-pulper method involves peeling the fruit and then straining the thin skins together. This means that the oils from the skins are not mixed in, resulting in a mellow, rich flavor, but in order to peel the skins of many fruits cleanly, they must be steamed to soften them and then peeled by hand.

[0004] Furthermore, with the chopper-pulper method, the juice is crushed through a sieve called a pulper finisher, resulting in a high content of the pulp, a thin layer of fiber. This is also true for the in-line method. If the pulp, especially the pericarp, is crushed, bitterness and bitterness will result. This requires the addition of enzymes to break down the pectin and fiber, as well as the pericarp and vascular bundles, or the addition of acid, followed by neutralization, which prevents the delicious flavor of the pulp alone.

[0005] Patent Document 1 discloses a typical prior art technique for extracting only the juice from a fruit, eliminating the need to peel the outer skin and without crushing the skin or seeds. According to this technique, the fruit is split in half, and the split surface is pressed against a roughly conical juicing section, resembling an upside-down bowl, that is larger than the anticipated flesh. Patent Document 1 describes a typical household juice extractor made of stainless steel, with a flange formed on the edge of the juicing section for storing juice and a wall rising from the periphery. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Registered Utility Model No. 3034332 Summary of the Invention [Problem to be solved by the invention]

[0007] The above-mentioned conventional technology is said to be able to obtain sufficient juice extraction for a wide variety of citrus fruits by making the juicing section larger than the expected pulp portion. However, since the fruit is pressed by hand, some parts are subjected to pressure and some are not, and in some cases the fruit is twisted, which crushes parts other than the pulp (sac), resulting in the same problems as mentioned above.

[0008] An object of the present invention is to provide a juice extracting apparatus and method that can obtain fruit juice that is free from bitterness, scum, and oil. [Means for solving the problem]

[0009] The juice extracting device of the present invention includes a pair of inner and outer molds formed in a bowl shape and capable of fitting together, and a driving means for driving the pair of inner and outer molds toward and away from each other, and is used to extract a roughly split fruit by squeezing the half cross section side of the fruit. Inner mold On the outer surface Outer mold and the fruit is pressed between the pair of molds to extract juice. 。

[0010] The juicing method of the present invention is characterized in that it uses a pair of molds formed in a bowl shape that can fit together, and squeezes the fruit by contacting the half-cut side of the fruit with the inner mold and the outer surface side with the outer mold, and then squeezing the fruit between the pair of molds.

[0011] According to the above configuration, a fruit such as a citrus fruit is roughly cut in half, and the cut surface is pressed against a mold that is bowl-shaped, specifically a hemisphere or dome-shaped mold that rises in a gentle curve from the waist to the body and rim to extract juice.The mold against which the cut surface is pressed is referred to as the inner mold, and in this invention, an outer mold that can fit over and fit into this inner mold is also provided, and the pair of molds are driven toward and away from each other by a drive means, making it possible to extract juice, load new fruit, and remove residue.

[0012] Therefore, by using an internal and external mold, the juice can be extracted from a roughly half-cut fruit by crushing only the flesh, specifically the sac, without crushing the epicarp, mesocarp, vascular bundles, or the particularly effective pericarp. This allows for the production of juice that is free of the bitterness, lye, and oiliness that can be associated with these parts. Furthermore, to obtain such juice without bitterness, it is not necessary to add enzymes or acids that break down the pectin and fiber in the vascular bundles and pericarp, or to neutralize the juice afterwards, as was done in the past.

[0013] Furthermore, in the juice extracting device of the present invention, the pair of dies have smooth surfaces that face each other.

[0014] According to the above configuration, in conventional juice extractors, ribs are erected on the protruding part against which the half-split fruit is pressed, and the fruit is squeezed by twisting it, but in the present invention, this is not done, and the opposing surfaces of not only the inner mold but also the outer mold are formed smooth.

[0015] Therefore, the juice components can be obtained without stripping away the vascular bundles or pericarp membranes with the ribs or crushing the oil vesicles in the epicarp. The residue can be used for animal feed, or the oil vesicles can be extracted from it to extract essential oils, thereby increasing the utility value of the residue.

[0016] In addition, the juice extracting device of the present invention is characterized in that the pair of molds are arranged with the outer mold on top and the inner mold on the bottom, and a hole communicating with the outside air is formed at the top of the outer mold.

[0017] According to the above configuration, by placing the outer mold upward and the inner mold downward, the squeezed juice drips down the inside of the half-split fruit, preventing it from coming into contact with the outer surface of the fruit, allowing for hygienic collection. Furthermore, since the opposing surfaces of the pair of upper and lower molds are smooth, by drilling a hole in the top of the upper outer mold, air can pass through when the molds separate, and any remaining residue will be attracted to the lower inner mold, making it easier to collect. Furthermore, the effort of cleaning the upper outer mold, which is difficult to clean, can be eliminated.

[0018] Furthermore, in the juice extracting apparatus of the present invention, the top of the inner mold is characterized by having a tapered sharp portion that pierces the center of the half cross-section side of the approximately half-split fruit and fits into the hole in the outer mold.

[0019] According to the above configuration, by providing a sharp portion on the top of the inner mold that pierces the center of the half cross section of the approximately half-split fruit, it is possible to prevent the set fruit from slipping off the surface of the inner mold. In addition, the sharp portion can catch any residue when the molds are separated, making it easier to peel it off from the outer mold, and when the upper and lower molds are fitted together, the residue escapes into the hole, preventing problems with mold fitting.

[0020] In the juice extracting device of the present invention, the pointed portion is replaceable from the inner mold.

[0021] According to the above configuration, the sharp portion is subject to bending and rubbing when it pinches the fruit peel or comes into direct contact with the vicinity of the entrance of the hole. Therefore, by forming an external screw on the base end side of the sharp portion and providing a nut on the back side of the top of the inner mold, the sharp portion can be made replaceable, thereby reducing the maintenance costs of the juice extracting device.

[0022] Furthermore, the juice extracting device of the present invention is characterized by comprising an endless circular conveyor on which the inner mold is mounted, a frame that straddles the conveyor and supports the drive means and the outer mold, and a feed means that drives the conveyor.

[0023] According to the above configuration, the inner molds are sequentially conveyed by the conveyor by the feeding means, and the outer mold is lowered by the driving means mounted on a frame installed at a predetermined position on the conveyor to extract juice, and the conveyor is an endless loop that sequentially rotates the inner molds, thereby allowing juice to be extracted continuously and efficiently from the fruit.

[0024] The juice extracting device of the present invention is further characterized by having a hooking member for hooking the fruit on one side of the flow path of the inner mold, offset from the center of the inner mold through which the fruit flows, on the downstream side of the frame.

[0025] According to the above-mentioned configuration, a hooking member is provided on the frame, i.e., on the flow path downstream of the juicing position, in the vicinity of the inner mold where the flowing in is coming, to hook and peel off the fruit (residue) adsorbed on the inner mold. The hooking member is made up of a nail (pin) or a blade, and it is noteworthy that it is provided only on one side position offset from the center of the inner mold.

[0026] Therefore, the fruit (residue) adsorbed to the inner mold can be rotated around the sharp portion and peeled off from the inner mold, and can be peeled off efficiently and reliably.

[0027] Furthermore, in the juice extracting device of the present invention, the hooking member is provided downstream of a position where the endless annular conveyor starts to turn back.

[0028] According to the above configuration, the hooking members rotate the fruit (residue) adsorbed to the inner mold to peel it off from the inner mold, but even if they are installed at a position where the conveyor is transporting horizontally, there is a possibility that they will only float up, whereas by installing them downstream from the position where the conveyor starts to turn back, the floating fruit (residue) can be removed from the inner mold and dropped. In this way, the fruit (residue) can be removed more efficiently and reliably.

[0029] The juice extracting apparatus of the present invention is characterized in that a baffle plate is provided downstream of the hooking member, the baffle plate being cut out in a shape spaced a predetermined distance from the outline of the vertical cross section of the inner mold.

[0030] According to the above configuration, the fruit (residue) adsorbed to the inner mold is rotated by the hooking members to be peeled off from the inner mold, but there is a possibility that the hooking members may not completely remove the fruit (residue) from the inner mold. Therefore, by providing a baffle plate cut out close to the outline of the inner mold downstream of the hooking members, the fruit (residue) can be removed more reliably in two stages.

[0031] Furthermore, in the juice extracting apparatus of the present invention, the baffle plate is provided between the midpoint of the return of the endless circular conveyor and the end point of the return, and is extended in the form of a plate on the side opposite to the part facing the inner mold.

[0032] According to the above configuration, by installing the baffle plate between the midpoint and end point of the return of the conveyor, the peeled fruit (residue) can be reliably dropped in two stages together with the hooking member. Furthermore, by extending the baffle plate in the shape of a plate on the opposite side from the inner mold, it can function as a chute (guide member) for the dropped fruit (residue).

[0033] Preferably, the inner diameter of the outer mold is 103 mm, the outer diameter of the inner mold is 100 mm, and the top of the inner mold is in close contact with the inner surface of the outer mold. This allows the residue of a large 3L-sized mandarin orange, for example, to accumulate in the gap below the top of the inner mold, while a small sudachi orange is evenly squeezed all over near the top of the inner mold. This allows a wide range of fruits, from large to small, to be squeezed using a single mold.

[0034] Furthermore, in the juice extracting device of the present invention, the force pressing the outer mold against the inner mold is 50 to 70 kgf, and the pressing time is 4 to 6.5 seconds.

[0035] With the above configuration, for example, large, ripe mandarins are soft, so a small pressing force of about 50 kgf and a short time of about 4 seconds are sufficient for squeezing. In contrast, relatively hard and large fruits such as grapefruits and sweet oranges require a larger pressing force of about 70 kgf and a longer time of about 6.5 seconds. This allows for efficient extraction of fruit juice that is free of bitterness, lye, and oil. [Effects of the Invention]

[0036] As described above, the juicing device and method of the present invention involves cutting a fruit such as a citrus fruit roughly in half and pressing the cut surface against a bowl-shaped mold to extract juice. The mold against which the cut surface is pressed is called the inner mold, and the present invention also provides an outer mold that fits over and fits into this inner mold. A drive means drives the pair of molds toward and away from each other, making it possible to extract juice, load new fruit, and remove residue.

[0037] Therefore, by crushing only the flesh of the fruit, which is roughly split in half using the inside and outside molds, it is possible to extract juice without crushing the exocarp, mesocarp, vascular bundles, and especially the pericarp, as much as possible. This allows for juice that is free of the bitterness, lye, and oiliness that can be caused by these parts. [Brief explanation of the drawings]

[0038] [Figure 1] 1 is a perspective view illustrating a method of using a juice extracting device according to an embodiment of the present invention. FIG. [Figure 2] FIG. 3 is a perspective view showing in detail a conveying device in the juice extracting device. [Figure 3] FIG. 3 is a cross-sectional view of the juice extracting device in a state where upper and lower molds for extracting juice are fitted together. [Figure 4] FIG. 2 is an exploded perspective view of a lower mold for squeezing fruit juice in the juice extracting device. [Figure 5] FIG. 2 is an exploded perspective view of an upper mold for squeezing juice in the juice extracting device. [Figure 6] FIG. 2 is a perspective view of a residue removal device in the juice extractor. DETAILED DESCRIPTION OF THE INVENTION

[0039] Fig. 1 is a perspective view illustrating a method of using a juicing apparatus 1 according to one embodiment of the present invention. Fig. 1 shows one juicing apparatus 1. In a juicing workshop, a plurality of juicing apparatuses 1 may be installed side by side. The juicing apparatus 1 comprises a juicing section 2, a conveying device 3, a juice receiver 4, a residue removing device 5, a storage section 6, and a control panel 7.

[0040] The juicing unit 2 is configured by a pair of bowl-shaped, fittable inner and outer dies 21, 22, and a drive means 23 that drives the pair of dies 21, 22 toward and away from each other, mounted on a gate-shaped frame 24. The juicing unit 2 squeezes juice by bringing a substantially half-split fruit 8 into contact with the inner die 21 at its half cross section and with the outer die 22 at its outer surface, and clamping the fruit 8 between the pair of dies 21, 22. In this embodiment, the pair of dies 22, 21 are arranged vertically, with the inner die 21 fixed in a predetermined position and the outer die 22 displaced up and down by the drive means 23.

[0041] In this embodiment, multiple sets of dies 21, 22 are provided. In one specific example, a total of 12 sets are provided in a 4-column, 3-row arrangement, and 12 fruits 8 are juiced at a time. Therefore, the 12 outer dies 22 are attached to a common plate 25 and are raised and lowered collectively by the driving means 23. In this embodiment, the driving means 23 is a hydraulic cylinder, and brackets 251 attached to the edge of the plate 25 are guided vertically by guide shafts 26 erected between the top plate 242 of the frame 24 and the upper beam 311 of the frame 31 of the conveying device 3. Stoppers (not shown) are provided below at least some of the guide shafts 26 to prevent the plate 25 and the upper dies 22 mounted thereon from lowering too far and colliding with the lower dies 21. The driving means 23 for the hydraulic cylinder is mounted on the top plate 242 of the frame 24. The hydraulic cylinder driving means 23 moves forward and backward by hydraulic pressure from a hydraulic pump and a valve (not shown), and raises and lowers the outer mold 22 from the plate 25. The hydraulic pump and valve are controlled by the control panel 7.

[0042] 2 is a perspective view showing the conveying device 3 in detail. The juicing unit 2 is provided at a predetermined position on the conveying device 3, and the gate-shaped frame 24 is provided so as to straddle the conveying device 3. The conveying device 3 is basically configured as a chain conveyor. Specifically, it is configured to include a pair of endless circular chains 33, 34 laid on both sides in the conveying direction, a pair of rod-shaped bases 35 connecting the chains 33, 34 on both sides, a pair of drive and driven sprockets 36 that hold the chains 33, 34 at a predetermined tension and drive them to rotate, a drive mechanism (not shown) that rotates the drive sprocket, and a frame 31 that guides and holds the pair of chains 33, 34.

[0043] The drive mechanism includes a motor, gears, chains, belts, and the like. The sprockets 36 and the drive mechanism constitute a feeding means. The drive and driven sprockets 36 have a diameter such that one rotation feeds three pairs of bases 35. In other words, one rotation of the sprocket sets a total of 12 fruits 8 in the 4 columns and 3 rows. One of the sprockets is provided with a means for detecting one rotation, and the control panel 7 controls the drive motor in response to the detection result. For example, one magnetic protrusion is provided on the sprocket in a circumferential direction, and one rotation can be detected by detecting this with a magnetic sensor installed at a fixed position. By implementing the transport device 3 as a conveyor in this way, juice can be continuously and efficiently extracted from the fruits 8.

[0044] In this embodiment, the base 35 is configured with a pair of rod-shaped bodies to facilitate the flow of fruit juice, but it may also be formed of a plate or mesh plate. Dies 21 arranged in one row and four columns are mounted on the pair of rod-shaped bodies of the base 35 by welding 214 or the like. In FIG. 2, the dies 21 are attached to the base 35 directly by welding 214, but they may also be attached by appropriately interposing a shock-absorbing mechanism between them. In this embodiment, the fruit 8 is set manually by an operator, so the conveying device 3 is longer on the front (upstream) side and shorter on the back (downstream) side than the juicing unit 2.

[0045] Fig. 3 is a cross-sectional view of the dies 21 and 22 fitted together, and Fig. 4 is an exploded perspective view of the die 21. The die 21 is constructed by joining a nut 212 to the inner surface of a body 211 made of a stainless steel butt-welded pipe coupling cap by welding 215 or the like, and screwing a pointed portion 213 onto the nut 212 from the outer surface through a hole 2111 formed at the top of the body 211. The body 211 is made of a so-called stainless steel hot-dip material, such as SUS304W, 316LW, or 316W. The pointed portion 213 includes a conical portion 2131 that pierces and holds the fruit 8, and a screw portion 2132 that is carved from its base end and screws onto the nut 212 through the hole 2111. The pointed portion 213 is manufactured by lathe machining or the like.

[0046] 5 is an exploded perspective view of mold 22. Mold 22 is also constructed by joining nut 222 by welding 225 or the like to the outer surface near hole 2211 formed in the top of body 221, which is made of a stainless steel butt-weld pipe fitting cap made of the same material as body 211 of mold 21, and then threading cylindrical body 223 formed on the outer circumferential surface of nut 222 and fixing by welding. Cylinder 223 is inserted through a hole formed in plate 25 and fixed with a nut.

[0047] Meanwhile, a residue removal device 5 is provided at the rear (downstream) side of the conveying device 3, from the position where the conveyor begins to turn back. FIG. 6 is a perspective view of the residue removal device 5. The residue removal device 5 peels off the residue of the fruit 8 adhering to the mold 21 in two stages as the conveying device 3 transports the mold 21, and is configured with a first-stage (upstream) hooking member 51 and a second-stage (downstream) baffle plate 52. As will be described later, the fruit 8 (residue) adhering to the inner mold 21 is peeled off and dropped by the hooking member 51, and the fruit 8 (residue) that has fallen off by the hooking member 51 is then dropped by the subsequent baffle plate 52. The fallen fruit 8 (residue) is collected in a basket 91 or the like. When multiple juicing devices 1 are installed side by side, the fruit 8 (residue) is collected in one place by a conveyor or a chute that runs near the position where the fruit 8 (residue) falls.

[0048] The juice squeezed out by the juicing unit 2 drips from the inner mold 21 through the gaps in the base 35 and is received by a juice receiver 4 which has an area at least larger than that of the juicing unit 2 and is interposed between the reciprocating bases 35 (conveyor). The juice receiver 4 is made up of an inclined plate 41 and a trough 42 formed at the bottom of the inclined plate 41, and the collected juice passes through a strainer 61 which removes coarse debris and fruit 8 (residue) and is stored in a tank 62. The strainer 61 and the tank 62 form the storage unit 6. When a plurality of the juicing devices 1 are installed side by side, the trough 42 is routed through the plurality of devices in turn and the juice is collected in a single tank 62.

[0049] When a predetermined amount of juice has accumulated in the tank 62, the tank 62 is replaced or the juice is pumped out and then filtered. The filtered juice is bottled or frozen for storage. Before final shipping, the bottled juice is heat sterilized. Although not shown, fruits 8 delivered to the juicing workshop from farmers, agricultural cooperatives, etc. are washed with a brush or running water, sorted for size and damage, and then sliced ​​into two pieces by a slicing machine and delivered in baskets 92 or the like. In this embodiment, the fruit 8 is set into the inner mold 21 by a worker 10, but such washing, sorting, division, and setting may also be performed all at once by machine.

[0050] In the juice extracting device 1 configured as described above, it is first noteworthy that in the juice extracting unit 2 and juicing method of this embodiment, fruit 8 such as citrus fruits is cut roughly in half and the cut surface is pressed against a bowl-shaped mold 21 as in Patent Document 1 to extract juice, as shown in Figure 3, mold 21 serves as an inner mold, and an outer mold 22 is also provided that fits over the inner mold. The roughly cut fruit 8 is then brought into contact with the inner mold 21 at its half cross section side and the outer surface side with the outer mold 22, and the pair of molds 21, 22 are driven toward and away from each other by a driving means 23, thereby enabling the extraction of juice, the loading of new fruit 8, and the removal of residue.

[0051] With this configuration, the inner and outer molds 21, 22 crush only the flesh of the roughly split fruit 8, specifically the pulp portion, while minimizing the crushing of the epicarp, mesocarp, vascular bundles, and the particularly effective pericarp. This allows for juice to be extracted without crushing the mesocarp, vascular bundles, and the particularly effective pericarp. This allows for juice to be obtained that is free of the bitterness, lye, and oiliness that can be associated with these parts. Furthermore, to obtain such juice without bitterness, it is not necessary to add enzymes or acids that break down the pectin and fiber in the vascular bundles and pericarp, or to neutralize the juice afterward, as was done in the past.

[0052] It is also noteworthy that the opposing surfaces of the pair of dies 21, 22 are smooth. Here, the juice extractor of Patent Document 1 has a groove formed in the protruding portion against which the fruit is pressed to allow the juice to pass, but in many juice extractors, ribs are erected on the protruding portion and the fruit is squeezed by twisting. In contrast, in the juicing unit 2 of this embodiment, the opposing surfaces of not only the inner die 21 but also the newly provided outer die 22 are formed smooth.

[0053] This configuration allows for the extraction of only the juice components without stripping away the vascular bundles or pericarp with the ribs or crushing the oil sacs in the exocarp. The residue can be crushed and used as animal feed, or it can be sliced ​​and processed into marmalade or peel, since the exocarp and endocarp remain intact. Essential oils can also be extracted from the remaining oil sacs, thereby increasing the utility value of the residue.

[0054] Specifically, because the opposing surfaces of the dies 21, 22 are smooth, the force with which the outer die 22 is pressed against the inner die 21 by the driving means 23 is 50 to 70 kgf, and the pressing time is 4 to 6.5 seconds. This is because the pressure of the hydraulic cylinder is 0.4 to 0.5 MPa, and when it is 0.4 MPa, the force pressing down on the plate 25 is 1152.67 kgf because the shaft diameter is 6 cm, and when this is divided by 12, it becomes 96 kgf, and considering that the actual output of general hydraulic equipment is about 50 to 70%, it becomes the above-mentioned 50 to 70 kgf.

[0055] More specifically, for example, a large, ripe mandarin orange is soft, so a small pressing force of about 50 kgf and a short time of about 4 seconds are sufficient for the juice to be extracted. In contrast, a relatively hard, large fruit such as a grapefruit or a mandarin orange requires a larger pressing force of about 70 kgf and a longer time of about 6.5 seconds. This allows for efficient extraction of juice that is free of bitterness, lye, and oil.

[0056] In the juice extracting apparatus 1 of this embodiment, the bowl-shaped bodies 211, 221 of the dies 21, 22 include hemispherical or dome-shaped bodies (including a shape resembling a roughly half-oval like a rugby ball), and are shaped to rise in a gentle curve from the waist to the body and rim. For example, in this embodiment, the inner diameter of the outer die 22 is 103 mm, and the outer diameter of the inner die 21 is 100 mm. As shown in FIG. 3 , the bodies 211, 221 of the dies 21, 22 have a shape with a slightly flattened top rather than a hemispherical shape so that the top of the inner die 21 fits closely to the inner peripheral surface of the outer die. Specifically, each body 211, 221 has such a shape by being made of the stainless steel butt-welded pipe joint cap. The body 211 of the lower die 21 is not limited to the hemispherical shape described above, and may be a full sphere.

[0057] Therefore, as in Patent Document 1, the inner mold 21 is larger than most fruits 8, but for example, the residue of a large 3L-sized mandarin orange accumulates more in the gap below the top of the inner mold 21, while a small sudachi is evenly squeezed all over near the top of the inner mold 21. In this way, a wide range of fruits, from large to small, can be squeezed with one mold 21, 22.

[0058] Furthermore, it is noteworthy that in the juicing section 2 of this embodiment, the pair of molds 21, 22 are arranged such that the outer mold 22 is on top and the inner mold 21 is on the bottom, and a hole 2211 that communicates with the outside air is formed at the top of the outer mold 22, and the hole 2211 is further communicated with the outside air through the cylindrical body 223.

[0059] By placing the outer mold 22 upward and the inner mold 21 downward in this way, the squeezed juice drips down the inside of the half-split fruit 8, and can be collected hygienically without coming into contact with the outer surface of the fruit 8. Furthermore, as mentioned above, the opposing surfaces of the pair of upper and lower molds 22, 21 are smooth, so by opening a hole 2211 at the top of the upper outer mold 22 and connecting it to the cylindrical body 223, air can pass through when the molds 22 are separated, and any remaining residue will be adsorbed by the lower inner mold 21, making it easier to collect the residue with the residue removal device 5.

[0060] When squeezing juice by bringing the pair of upper and lower bowl-shaped dies 22, 21 into close contact with each other, since there is an escape space from the hole 2211 into the interior of the cylindrical body 223 on the outer die 22 side as described above, in this embodiment, a tapered sharp portion 213 is provided at the top of the inner die 21. Therefore, this tapered sharp portion 213 pierces the center of the half cross section side of the approximately half-split fruit 8 and prevents the approximately half-split fruit 8 from falling off the surface of the inner die 21. Furthermore, when the dies 21, 22 are separated, the sharp portion 213 can catch the residue and make it easier to peel it from the outer die 22, and when the upper and lower dies 22, 21 are fitted together, the sharp portion 213 escapes into the interior of the cylindrical body 223 through the hole 2211, eliminating any problems with die fitting.

[0061] Furthermore, the sharp portion 213 includes a conical portion 2131 that pierces and holds the fruit 8, and a screw portion 2132 on the base end side thereof, and the screw portion 2132 is threaded through a hole 2111 formed at the top of the main body 211 of the inner mold 21 and attached to a nut 212 on the back surface, making the sharp portion 213 replaceable from the main body 211. This is because the sharp portion 213 can bend or wear out when it pinches the fruit peel or comes into direct contact with the vicinity of the entrance of the hole 2211 or the inner circumferential surface of the cylinder. Therefore, by making the sharp portion 213 replaceable, the maintenance costs of the juice extracting device 1 can be reduced.

[0062] Next, the residue removal device 5 will be described in detail with reference to FIG. 6. As described above, the residue removal device 5 is configured with a first-stage (upstream) hooking member 51 and a second-stage (downstream) baffle plate 52. It is noteworthy that the hooking member 51 is provided on only one side of the flow path of the inner mold 21, in a position close to the inner mold 21 flowing in and offset from the center of the inner mold 21, i.e., the tip of the conical portion 2131 of the pointed portion 213. In FIG. 6, the hooking member 51 is shaped like a blade, but it may also be a claw (pin) or the like. With this configuration, the fruit 8 (residue) adsorbed to the inner mold 21 can be rotated around the pointed portion 213 and peeled off from the inner mold 21, allowing it to be efficiently and reliably peeled off and dropped.

[0063] Moreover, the hooking members 51 are provided downstream of the position where the endless circular conveyors (33, 34) start turning back. This is because, although the hooking members 51 rotate the fruit 8 (residue) attracted to the inner mold 21 to peel it off from the inner mold 21 as described above, even if the hooking members 51 are provided at a position where the conveyors (33, 34) are transporting horizontally, there is a possibility that the hooking members will only lift up the fruit 8 (residue), whereas by providing the hooking members downstream of the position where the conveyors (33, 34) start turning back, the lifted fruit 8 (residue) can be removed from the inner mold 21 and dropped more reliably. In this way, the fruit (residue) can be removed more efficiently and reliably.

[0064] Next, the baffle plate 52 will be described. The baffle plate 52 is a rectangular plate having a width close to that of the four rows of inner molds 21, and is shaped to be spaced a predetermined distance from the outline of the four rows of inner molds 21 in a vertical cross section, that is, the portion through which the inner molds 21 pass is cut out by a notch 521 so that the inner molds 21 can easily pass through even when conveyed by the conveyors (33, 34). This makes it possible to more reliably remove the fruit 8 (residue) that did not come off when peeled off the inner molds 21 by the hooking members 51.

[0065] Moreover, the baffle plate 52 of this embodiment is provided between the midpoint of the return of the conveyor (33, 34) (a horizontal position after a 90° turn) and the end point of the return (a lower end position after a 180° turn). As a result, the baffle plate 52 can reliably drop the peeled fruit 8 (residue) in two stages together with the hooking member 51. Furthermore, the baffle plate 52 of this embodiment has an extended plate-like portion 522 at the portion facing the inner mold 21, i.e., the side opposite to the notch 521. As a result, it can function as a chute (guide member) for the dropped fruit 8 (residue). [Explanation of symbols]

[0066] 1 Juicing device 2 Juicing section 21 Inner mold 211 Main Unit 213 Sharp part 2131 Cone 22 Outer mold 221 Main Unit 2211 Hole 223 Cylinder 23 Driving means 24 frames 25 plates 26 Guide shaft 3. Conveyor equipment 31 frames 33,34 Chain 35 Foundation 36 sprocket 4 Juice tray 41 Inclined plate 42 Gutter 5 Residue removal device 51 Hooking member 52 Baffle Plate 521 Notch 522 Plate-shaped part 6. Storage section 61 Strainer 62 Tank 7 Control Panel 8 Fruit 91,92 basket 10 Workers

Claims

1. a pair of inner and outer molds formed in a bowl shape and capable of fitting together; a driving means for driving the pair of inner and outer dies toward and away from each other, The fruit is squeezed between the pair of molds by contacting the half cross section side of the fruit with the inner mold and the outer surface side with the outer mold, and the fruit is squeezed. The juice extracting device is characterized in that the opposing surfaces of the pair of dies are smooth surfaces.

2. A juicing device as described in Claim 1, characterized in that the pair of molds are arranged with the outer mold at the top and the inner mold at the bottom, and a hole is formed at the top of the outer mold that communicates with the outside air.

3. A juicing device as described in Claim 2, characterized in that the top of the inner mold has a tapered sharp portion that pierces the center of the half-cross-section side of the approximately half-split fruit and fits into the hole in the outer mold.

4. A juicing device as described in Claim 3, characterized in that the sharp portion is replaceable from the inner mold.

5. An endless circular conveyor carrying the inner mold; a frame that straddles the conveyor and supports the driving means and the outer mold; The juice extracting device according to any one of claims 2 to 4, further comprising a feeding means for driving the conveyor.

6. A juicing device as described in Claim 5, further comprising a hooking member for hooking the fruit on one side of the flow path of the inner mold, offset from the center of the inner mold through which the fruit flows, on the downstream side of the frame.

7. A juicing device as described in Claim 6, characterized in that the hooking member is provided downstream of the position where the endless circular conveyor begins to turn back.

8. A juicing device as described in claim 6 or 7, characterized in that a baffle plate is provided downstream of the hooking member, the baffle plate being cut out in a shape spaced a predetermined distance from the outline of the vertical cross section of the inner mold.

9. A juicing device as described in Claim 8, characterized in that the baffle plate is arranged between the midpoint of the turn of the endless circular conveyor and the end point of the turn, and is extended in the form of a plate on the opposite side from the part facing the inner mold.

10. A juice extracting device as described in any one of claims 1 to 9, characterized in that the force pressing the outer mold against the inner mold is 50 to 70 kgf, and the pressing time is 4 to 6.5 seconds.

11. A pair of inner and outer molds formed in a bowl shape and capable of fitting together; a driving means for driving the pair of inner and outer dies toward and away from each other, The pair of molds are made of a juice extracting device having smooth surfaces facing each other, This juice extraction method is characterized by squeezing juice by contacting a roughly half-cut fruit with its half cross section side in contact with an inner mold and its outer surface side in contact with an outer mold, and then clamping and pressing the fruit between the pair of molds.

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