JP7796993B2 - Juicing device and method - Google Patents

Description

The present invention relates to a juice extracting device and method for extracting juice from roughly halved citrus fruits, which are suitable for use with mandarin oranges, yuzu, sudachi, hassaku oranges, grapefruit, and other citrus fruits.

There have been various methods used to extract juice from fruits such as the citrus fruits. Typical examples include the in-line method and the chopper-pulper method. With the in-line method, the fruit is washed and processed to finely chop the fruit, including the skin, and then the solids are removed by centrifugation. This results in a smooth texture, but because the fruit is squeezed with the skin, some oil from the skin gets in, which can cause an unpleasant taste.

In contrast, the chopper-pulper method involves peeling the fruit and then straining the juice with the skin still intact. This means that the oils from the skin are not mixed in, resulting in a smooth, rich flavor, but in order to peel the skin of many fruits cleanly, it is necessary to steam the fruit to soften it and then peel it by hand.

Furthermore, with the chopper-pulper method, the juice is crushed through a strainer called a pulper finisher, which means that it contains a lot of the fibrous material (pulper) from the thin skin. This is the same as with the in-line method mentioned above. If the fibrous material (pulper), particularly the pericarp, is crushed, bitterness and astringency will be released. This means that enzymes that break down the pectin and fibrous material, along with the pericarp and the vascular bundles mentioned above, must be added, or acid must be added and then neutralized, which means that the delicious flavor of the pulp alone cannot be obtained.

Patent Document 1 shows a typical prior art technique for extracting only the juice without the need to peel the outer skin or crush the skin or seeds. According to this prior art technique, the fruit is cut in half, and the cut surface is pressed against a roughly conical juicing section that is larger than the intended flesh and resembles an upside-down bowl. Patent Document 1 shows a typical household juice extractor made of stainless steel, with a flange on the edge of the juicing section for collecting juice and a wall rising from the outer periphery.

Registered Utility Model No. 3034332

The above-mentioned conventional technology claims that by making the juicing section larger than the intended pulp, it can achieve a sufficient juicing effect for a wide variety of citrus fruits. However, because the fruit is pressed down by hand, some areas are subjected to pressure and others are not, and in some cases the fruit is twisted, which can crush areas other than the pulp, resulting in the same problems as mentioned above.

The object of the present invention is to provide a juice extracting device and method that can extract fruit juice that is free of bitterness, scum, and oil.

The juicing device of the present invention comprises a pair of inner and outer molds formed in a bowl shape and capable of fitting together, and a drive means for driving the pair of inner and outer molds toward and away from each other. Juice is extracted by bringing a roughly half-split fruit into contact with the inner mold on its half cross-section side and the outer surface side on the outer mold , and clamping the fruit between the pair of molds .

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.

With the above configuration, citrus fruits or other fruits are roughly split in half and the split surface is pressed against a mold that is bowl-shaped, specifically a hemisphere or dome-shaped mold, with a gently curved shape that rises from the waist to the body and rim to extract juice. The mold against which the split surface is pressed is referred to as the inner mold, and the present invention also provides an outer mold that fits over and fits into this inner mold. A drive means moves the pair of molds toward and away from each other, allowing for the extraction of juice, the loading of new fruit, and the removal of residue.

As a result, by using an internal or external mold to crush only the flesh of a roughly half-cut fruit, specifically the sac portion, juice can be extracted without crushing the epicarp, mesocarp, vascular bundles, or the particularly effective pericarp, as much as possible. This makes it possible to obtain juice that is free of the bitterness, lye, and oiliness that can be associated with these parts. Furthermore, to obtain such bitter-free juice, there is no need to add enzymes that break down the pectin and fiber in the vascular bundles and pericarp, or to add acid, or to subsequently neutralize it, as was done in the past.

Furthermore, in the juice extracting device of the present invention, the pair of molds are characterized in that the opposing surfaces thereof are smooth.

With the above configuration, conventional juice extractors have ribs on the protruding part against which the half-split fruit is pressed, and the fruit is squeezed by twisting it. However, this invention does not do this; instead, the opposing surfaces of both the inner and outer molds are made smooth.

As a result, the ribs do not strip away the vascular bundles or pericarp, nor do they crush the oil sacs in the epicarp, allowing for the extraction of only the juice components. The residue can also be used for animal feed, or, since the oil sacs remain, essential oils can be extracted from it, further increasing its utility.

The juice extracting device of the present invention is also characterized in that the pair of molds are arranged such that the outer mold is on top and the inner mold is on the bottom, and a hole that communicates with the outside air is formed at the top of the outer mold.

With the above configuration, by placing the outer mold at the top and the inner mold at the bottom, 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 and allowing for hygienic collection. Furthermore, since the opposing surfaces of the pair of upper and lower molds are smooth, drilling a hole in the top of the upper outer mold allows air to pass through when the molds separate, and any remaining residue is attracted to the lower inner mold, making it easier to collect. It also eliminates the need to clean the upper outer mold, which is difficult to clean.

Furthermore, the juice extracting device of the present invention is 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.

With the above configuration, the top of the inner mold is provided with a sharp point that pierces the center of the half-section side of the approximately halved fruit, preventing the placed fruit from sliding down the surface of the inner mold. Furthermore, the sharp point can catch any residue when the mold is separated, making it easier to peel from the outer mold, and when the upper and lower molds are fitted together, it escapes into the hole, eliminating any problems with mold alignment.

Furthermore, the juice extracting device of the present invention is characterized in that the sharpened portion is replaceable from the inner mold.

With the above configuration, the sharpened portion can bend or wear down when it pinches the fruit peel or comes into direct contact with the area near the entrance of the hole. Therefore, by forming an external screw on the base end of the sharpened portion and providing a nut on the backside of the top of the inner mold, the sharpened portion can be made replaceable, thereby reducing the maintenance costs of the juice extractor.

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 outer mold, and a feed means that drives the conveyor.

With the above configuration, the inner molds are transported sequentially on a conveyor by a feeding means, and the outer molds are lowered by a driving means mounted on a frame installed at a predetermined position on the conveyor to extract juice, while the conveyor is an endless loop that rotates the inner molds sequentially. In this way, juice can be extracted continuously and efficiently from fruit.

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.

With the above configuration, a hooking member is provided on the frame, i.e., on the flow path downstream of the juicing position, in close proximity to the inner mold where the fruit (residue) adsorbed to the inner mold is caught and removed. This hooking member is made up of a nail (pin) or blade, and what is noteworthy is that it is provided only on one side offset from the center of the inner mold.

As a result, the fruit (residue) adsorbed to the inner mold can be rotated around the sharp point and peeled off from the inner mold, allowing for efficient and reliable peeling.

Furthermore, in the juice extracting device of the present invention, the hooking member is provided downstream of the position where the endless circular conveyor begins to turn back.

With the above configuration, the hooking members rotate the fruit (residue) adsorbed to the inner mold and peel it off from the inner mold. However, even if they are installed in a position where the conveyor is transporting horizontally, there is a possibility that they will only cause the fruit (residue) to float up. However, 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 allowed to fall. This allows the fruit (residue) to be removed more efficiently and reliably.

The juice extracting device of the present invention is also characterized in that a baffle plate is provided downstream of the hook member, cut out in a shape spaced a predetermined distance from the outline of the vertical cross section of the inner mold.

With the above configuration, the fruit (residue) adsorbed to the inner mold is rotated by the hooking member and pulled away from the inner mold, but there is a possibility that the hooking member may not completely remove the fruit (residue) from the inner mold. Therefore, by providing a baffle plate cut out close to the outer edge of the inner mold downstream of the hooking member, the fruit (residue) can be more reliably removed in two stages.

Furthermore, in the juice extracting device 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 a plate-like extension on the side opposite the portion facing the inner mold.

With the above configuration, by installing a baffle plate between the midpoint of the conveyor's turn and the end point of the turn, the removed fruit (residue) can be reliably dropped in two stages, along with the hooking member. Furthermore, by extending the baffle plate in the shape of a plate on the opposite side of the inner mold, it can function as a chute (guide member) for the dropped fruit (residue).

Preferably, the inner diameter of the outer mold is 103 mm, the outer diameter of the inner mold is 100 mm, and the area near 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 compressed all over near the top of the inner mold. In this way, a wide range of fruits, from large to small, can be squeezed using a single mold.

Furthermore, the juice extracting device of the present invention is 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.

With the above configuration, for example, large, ripe mandarins are soft, so in such cases, a small pressing force of around 50 kgf and a short time of around 4 seconds are sufficient to extract the juice. In contrast, relatively hard and large fruits such as grapefruits and sweet oranges require a larger pressing force of around 70 kgf and a longer time of around 6.5 seconds. In this way, fruit juice that is free of bitterness, lye, and oil can be efficiently obtained.

As described above, the juice extracting device and method of the present invention involves roughly splitting a fruit such as a citrus fruit in half and pressing the split surface against a bowl-shaped mold to extract juice. The mold against which the split surface is pressed is referred to as the inner mold, and the present invention also provides an outer mold that fits over and fits into this inner mold. A drive means moves the pair of molds toward and away from each other, allowing for the extraction of juice, the loading of new fruit, and the removal of residue.

This allows for the juice to be extracted by crushing only the flesh of the fruit, roughly split in half, using the inside and outside molds, without crushing the epicarp, mesocarp, vascular bundles, and especially the pericarp, as much as possible. This allows for the juice to be obtained without the bitterness, lye, or oiliness that can come from these parts.

1 is a perspective view illustrating a method of using a juice extracting device according to an embodiment of the present invention. FIG. FIG. 3 is a perspective view showing in detail a conveying device in the juice extracting device. 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. FIG. 2 is an exploded perspective view of a lower mold for squeezing fruit juice in the juice extracting device. FIG. 2 is an exploded perspective view of an upper mold for squeezing juice in the juice extracting device. FIG. 2 is a perspective view of a residue removal device in the juice extractor.

Figure 1 is a perspective view illustrating how to use a juicing apparatus 1 according to one embodiment of the present invention. Figure 1 shows one juicing apparatus 1. In a juicing workshop, multiple 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 removal device 5, a storage section 6, and a control panel 7.

The juicing unit 2 is configured by a pair of bowl-shaped, interlocking inner and outer molds 21, 22, and a drive means 23 that drives the pair of molds 21, 22 toward and away from each other, mounted on a gate-shaped frame 24. The juicing unit 2 squeezes juice by bringing a roughly half-split fruit 8 into contact with the inner mold 21 at its half cross section and the outer surface of the fruit 8 at its outer surface, and then clamping the fruit 8 between the pair of molds 21, 22. In this embodiment, the pair of molds 22, 21 are arranged one above the other, with the inner mold 21 fixed in a predetermined position and the outer mold 22 raised and lowered by the drive means 23.

In this embodiment, multiple sets of molds 21, 22 are provided. In one specific example, a total of 12 sets are provided, arranged in 4 columns and 3 rows, allowing 12 fruits 8 to be juiced at a time. Therefore, the 12 outer molds 22 are attached to a common plate 25 and are raised and lowered collectively by the drive means 23. In this embodiment, the drive 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 molds 22 mounted thereon from descending too far and colliding with the lower molds 21. The drive means 23 for the hydraulic cylinder is mounted on the top plate 242 of the frame 24. The hydraulic cylinder drive means 23 moves back and forth using hydraulic pressure from a hydraulic pump and valve (not shown), raising and lowering the outer mold 22 from the plate 25. The hydraulic pump and valve are controlled by the control panel 7.

Figure 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 to straddle the conveying device 3. The conveying device 3 is basically constructed as a chain conveyor. Specifically, it comprises 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.

The drive mechanism is composed of a motor, gears, chains, belts, etc. as appropriate. The sprockets 36 and drive mechanism constitute the feeding means. The drive and driven sprockets 36 are configured with 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 x 3 rows arrangement. 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 can be provided circumferentially on the sprocket, and one rotation can be detected by detecting this with a magnetic sensor installed in 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.

In this embodiment, the base 35 is composed of a pair of rods to facilitate the flow of juice, but it may also be made of a plate or mesh plate. Dies 21, arranged in one row and four columns, are mounted to the pair of rods of the base 35 by welding 214 or the like. In Figure 2, the dies 21 are attached to the base 35 directly by welding 214, but they may also be attached by appropriately inserting 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.

Figure 3 is a cross-sectional view of the mated dies 21 and 22, and Figure 4 is an exploded perspective view of die 21. Die 21 consists of a main body 211 made of a stainless steel butt-welded pipe fitting cap, to which a nut 212 is joined by welding 215 or the like. A pointed portion 213 is screwed onto the nut 212 from the outside through a hole 2111 formed at the top of the main body 211. The main body 211 is made of a so-called hot-dip stainless steel, 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 and threads onto the nut 212 through the hole 2111. The pointed portion is machined on a lathe or similar tool.

Figure 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 at the top of body 221, which is made of a stainless steel butt-welded pipe fitting cap made of the same material as body 211 of mold 21. A cylindrical body 223 with threads formed on its outer periphery is screwed onto nut 222 and welded in place. Cylinder 223 is inserted through a hole formed in plate 25 and secured in place with a nut.

Meanwhile, a residue removal device 5 is provided at the rear (downstream) side of the conveying device 3, at the position where the conveyor begins to turn back. Figure 6 is a perspective view of the residue removal device 5. The residue removal device 5 removes the fruit 8 residue adsorbed to the mold 21 in two stages as the mold 21 is transported by the conveying device 3, and is configured with a first-stage (upstream) hooking member 51 and a second-stage (downstream) baffle plate 52. As described below, the fruit 8 (residue) adsorbed to the inner mold 21 is peeled off and dropped by the hooking member 51, and the fruit 8 (residue) that is dropped by this 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, the fruit 8 (residue) is collected in one location by a conveyor or chute that runs near the position where the fruit 8 (residue) falls.

The juice extracted by the juicing unit 2 drips from the inner mold 21 through the gaps in the base 35 and is received by the juice receiver 4, which has an area at least larger than that of the juicing unit 2 and is positioned between the reciprocating bases 35 (conveyors). The juice receiver 4 is composed of an inclined plate 41 and a trough 42 formed at the bottom of the inclined plate 41. The collected juice passes through a strainer 61, which removes coarse debris and fruit 8 (residue), before being stored in a tank 62. The strainer 61 and tank 62 form the storage unit 6. When multiple juicing devices 1 are installed side by side, the trough 42 is routed through the multiple devices in sequence and collected in a single tank 62.

Once 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 and running water, sorted for size and damage, then sliced in two by a slicing machine and brought in 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.

In the juicing device 1 configured as described above, the first thing to note is that in the juicing unit 2 and juicing method of this embodiment, fruit 8 such as citrus fruits is roughly cut 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, this 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 on its half-section side and the outer surface side on the outer mold 22, and the pair of molds 21, 22 are driven toward and away from each other by a driving means 23, allowing for the extraction of juice, the loading of new fruit 8, and the removal of residue.

By configuring it in this way, the inner and outer molds 21, 22 crush only the flesh of the roughly half-split fruit 8, specifically the sac portion, and squeeze out juice without crushing the epicarp, mesocarp, vascular bundles, or the particularly effective pericarp. This allows for juice to be obtained without crushing the mesocarp, vascular bundles, or the particularly effective pericarp. This makes it possible to obtain juice that is free of the bitterness, lye, and oiliness that can come from these parts. Furthermore, to obtain such juice without bitterness, there is no need to add enzymes that break down the pectin and fiber in the vascular bundles and pericarp, or to add acid, or to subsequently neutralize it, as was done in the past.

It is also worth noting 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 part against which the fruit is pressed to allow the juice to pass, but in many juice extractors, ribs are erected on the protruding part and the fruit is squeezed by twisting it. 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.

By configuring it in this way, it is possible to extract only the juice components without stripping away the vascular bundles or pericarp with the ribs or crushing the oil sacs in the exocarp. Furthermore, the residue can not only be crushed and used as animal feed, but also, since the exocarp and endocarp remain intact, it can be sliced and processed into marmalade or peel, and, since the oil sacs remain intact, essential oils can be extracted from it, thereby increasing the usefulness of the residue.

Specifically, because the opposing surfaces of the dies 21, 22 are smooth, the force used by the drive means 23 to press the outer die 22 against the inner die 21 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. At 0.4 MPa, the shaft diameter is 6 cm, so the force pressing down on the plate 25 is 1,152.67 kgf. Dividing this by 12 gives 96 kgf. Considering that the actual output of typical hydraulic equipment is around 50 to 70%, the aforementioned figure of 50 to 70 kgf is achieved.

More specifically, for example, large, ripe mandarins are soft, so in such cases, a small pressing force of around 50 kgf and a short time of around 4 seconds are sufficient to extract the juice. In contrast, relatively hard and large fruits such as grapefruits and sweet oranges require a larger pressing force of around 70 kgf and a longer time of around 6.5 seconds. In this way, fruit juice that is free of bitterness, lye, and oil can be efficiently obtained.

In addition, in the juice extracting device 1 of this embodiment, the bowl-shape of the main bodies 211, 221 of the dies 21, 22 includes a hemisphere or a dome shape (including a shape resembling roughly half an oval like a rugby ball), and is a shape that rises 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 Figure 3 in particular, the main bodies 211, 221 of the dies 21, 22 have a shape with the tops slightly flattened rather than hemispherical so that the top of the inner die 21 fits closely against the inner surface of the outer die. Specifically, each main body 211, 221 achieves this shape by being made of the stainless steel butt-welded pipe joint cap. The main body 211 of the lower die 21 is not limited to the hemisphere described above, and may be fully spherical.

As with 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 in the gap below the top of the inner mold 21, while a small sudachi is evenly compressed 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 using a single mold 21, 22.

Furthermore, it is worth noting that in the juicing unit 2 of this embodiment, the pair of molds 21, 22 are arranged with the outer mold 22 on top and the inner mold 21 on the bottom, and a hole 2211 that communicates with the outside air is formed at the top of the outer mold 22, and this hole 2211 is further connected to the outside air through the cylindrical body 223.

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, preventing it from coming into contact with the outer surface of the fruit 8 and allowing for hygienic collection. Furthermore, as mentioned above, the opposing surfaces of the pair of upper and lower molds 22, 21 are smooth. Therefore, by drilling 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 separate, and any remaining residue will be adsorbed onto the lower inner mold 21, making it easier to collect the residue using the residue removal device 5.

When squeezing juice by bringing a pair of upper and lower bowl-shaped molds 22, 21 into close contact with each other, there is, as mentioned above, a space on the outer mold 22 that extends from the hole 2211 into the interior of the cylindrical body 223. Therefore, in this embodiment, a tapered sharp portion 213 is provided at the top of the inner mold 21. This tapered sharp portion 213 therefore pierces the center of the half-cross-section side of the approximately halved fruit 8, preventing the approximately halved fruit 8 from falling off the surface of the inner mold 21. Furthermore, when the molds 21, 22 are separated, the sharp portion 213 catches any residue, making it easier to remove from the outer mold 22. Furthermore, when the upper and lower molds 22, 21 are fitted together, the sharp portion 213 escapes from the hole 2211 into the interior of the cylindrical body 223, eliminating any problems with mold alignment.

Furthermore, the sharp portion 213 comprises a conical portion 2131 that pierces and holds the fruit 8, and a screw portion 2132 at its base end. The screw portion 2132 passes through a hole 2111 formed at the top of the main body 211 of the inner mold 21 and screws into a nut 212 on the backside, 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 entrance of the hole 2211 or the inner surface of the cylinder. Therefore, making the sharp portion 213 replaceable reduces the maintenance costs of the juice extractor 1.

Next, the residue removal device 5 will be described in detail with reference to Figure 6. As described above, the residue removal device 5 is configured with a first-stage (upstream) hook member 51 and a second-stage (downstream) baffle plate 52. It is noteworthy that the hook member 51 is provided on only one side of the flow path of the inner mold 21, in a position close to the flowing inner mold 21, and offset from the center of the inner mold 21, i.e., the tip of the conical portion 2131 of the sharp portion 213. In Figure 6, the hook 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 sharp portion 213 and peeled off from the inner mold 21, allowing it to be efficiently and reliably peeled off and dropped.

Furthermore, the hooking member 51 is located downstream of the position where the endless circular conveyor (33, 34) begins to turn back. This is because, as described above, the hooking member 51 rotates the fruit 8 (residue) adsorbed to the inner mold 21 to remove it from the inner mold 21. However, even if the hooking member 51 is located in a position where the conveyor (33, 34) is transporting horizontally, it may only cause the fruit 8 (residue) to float up. However, by locating the hooking member downstream of the position where the conveyor (33, 34) begins to turn back, the floating fruit 8 (residue) can be removed from the inner mold 21 and more reliably dropped. In this way, the fruit (residue) can be removed more efficiently and reliably.

Next, we will explain the baffle plate 52. The baffle plate 52 is a rectangular plate close to the width 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 vertical cross section. In other words, the portion through which the inner molds 21 pass is cut out with a large notch 521 so that the inner molds 21 can easily pass through even when transported by the conveyors (33, 34). This makes it possible to more reliably remove fruit 8 (residue) that did not come off the inner molds 21 when peeled off by the hook members 51.

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

REFERENCE SIGNS LIST 1 Juicing device 2 Juicing section 21 Inner mold 211 Main body 213 Pointed portion 2131 Conical portion 22 Outer mold 221 Main body 2211 Hole 223 Cylinder 23 Driving means 24 Frame 25 Plate 26 Guide shaft 3 Conveying device 31 Frame 33, 34 Chain 35 Base 36 Sprocket 4 Juice receiver 41 Inclined plate 42 Gutter 5 Residue removal device 51 Hook member 52 Baffle plate 521 Notch 522 Plate-shaped portion 6 Storage section 61 Strainer 62 Tank 7 Control panel 8 Fruit 91, 92 Basket 10 Operator

Claims (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 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. The juice extracting device according to claim 1, wherein the pair of molds are arranged such that an outer mold is disposed above and an inner mold is disposed below, and a hole communicating with the outside air is formed at the top of the outer mold . 3. The juice extracting device according to claim 2, wherein the inner mold has a top portion having a tapered sharp point that pierces the center of the half cross section of the approximately half-split fruit and fits into the hole of the outer mold . 4. The juice extracting device according to claim 3, wherein the sharpened portion is replaceable from the inner mold . 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 . The juice extracting device according to claim 5, further comprising a hooking member for hooking the fruit on a downstream side of the frame, on one side of the flow path of the inner mold offset from the center of the inner mold through which the fruit flows . 7. The juice extracting device according to claim 6 , wherein the hooking member is provided downstream of a position where the endless annular conveyor starts to turn back . 8. The juice extracting apparatus according to claim 6 , wherein a baffle plate is provided downstream of the hooking member and cut out in a shape spaced a predetermined distance from the outline of the vertical cross section of the inner mold . 9. The juice extracting apparatus according to claim 8, wherein the baffle plate is provided between the midpoint of the return of the endless circular conveyor and the end point of the return, and extends in a plate shape on the opposite side from the portion facing the inner mold . 10. The juice extracting device according to claim 1, wherein 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. 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 bringing a roughly half-cut fruit into contact with an inner mold on its half cross section side and an outer mold on its outer surface side, and then clamping and pressing the fruit between the pair of molds.