вход по аккаунту


Патент USA US2122021

код для вставки
June 28, 1938;
Filed June 8; 193a
. p
‘Patented June
2,122,021 _
raocassmo mos '
Berkeley, Richard D.
Leonard C. Beckwlth,
Leuschner, Mei-bed, and Free Fordham, Tur
lock, .Calif.. assignors to The Bear Creek Com
nan'r, ‘Merced, Calif., a corporation of Call,
Application June a, 1936, semi No. ‘84,091;
12 Claims. (Cl. 99-100)
I This invention relates to a method of and ap-' -'
paratus for processing ?gs, and is more particu
larly related to a process of “blanching” ?gs prep
aratory to canning.
' a ,
In using the wordf‘blanching" applicants are
using this term as directed to the preliminary
step ‘of preparing ?gs for canning wherein, as
heretofore practiced, the ?gs have been subject
.ed either to the actionof steam or have been im
10 mersed in water heated to temperatures of around
‘ the boiling point for the purpose of eliminating
from the ?gs the sap contained in ‘the skins or
in the pulpyportion of the ?gs.
This sap,if al
lowed to remain in ‘the ?gs as they arecanned,
method of blanching ?gs which will act to “effec
tively remove the disagreeable constituents from
the sap thereof without collapsing the ?g or re
moving a material portion of the sugar or sirup of
the ties.
‘Another object of our invention is to provide a'
method of blanching the ?gs wherein the sap"
containing the disagreeable'ingredients is caused
to sweat to the exterior surface ofthe ?g and be
washed away without removing from the ?gs the I
natural sugars or sirups thereof and without col
lapsing the fruit..
Another object of this invention is to provide
an apparatus for processing ?gs, which appara
tus is continuous in operation and includes a ?ne
gives to the ?gs a bitter and unpleasant taste..
In preparing ?gs for canning. efforts have. spray, or rain of heated water which is applied
heretofore been made to r'emoveyfrom ‘the ?gsbe‘
fore canning the sap which gives to the canned
?gs an unpleasant taste. ~Figs include‘natural
sugar. This sugar is soluble in water. When too
a great a quantity of the natural constituent of the
_ ?gs is removed, the ?gs collapse, with the re
sult that 'an unsightly. and poor-tasting product
is produced.
Likewise upon the removal of too
to the ?gs in a chamber as the ?gs are continu
ously conveyed through the chamber.
Other objects and advantages of this invention
it is believed will be apparent from the following
detailed description of a preferred embodiment
' thereof as illustrated in the accompanying draw
In the drawing:
~ '
great a quantity of the natural sugar of the ?gs,
the product produced has very little taste and is,
I ' Figure l is a side elevation partly in section of 25
of course; considerably reduced in food value.
In theprocess as heretofore utilized for the
blanching of the ?gs,"either live steam has been
applied directly to the fruit or the fruit has been
and embodying our invention.
Q30 immersed in water either at boiling temperatures
' or‘ at temperatures near boiling; In the use of
. the steam process of blanching, the sap is quickly
removed but at the same time the fruit is col
lapsed‘ to a degree vsuiiicient to cause the fruit
juice to ?ow out of the fruit.v ‘ The result of im
the apparatus employed in processing the ?gs
Figure 2 is a sectional view taken substantially
on the line 2-2 of Figure 1.
Figure 3 is. a diagrammatieview"illustrating 30
the recirculation system embodied in our inven- ‘
We have discovered that ?gs may be processed
to remove from the ?gs the sap or matter which,
if allowed. to remain in the ?gs, gives the ?gs a 35
bitter tastewhen canned, ‘by subjecting the ?gs
mersion of the ?gs in boiling water is very similar to a ?nely divided spray of water or a liquid,‘
to the action of steam on the ?gs. The boiling which water or liquid is at an elevated tempera,
water drenches a considerable portion of the
We have discovered that in'the subjecting of
'40 juice from the ?gs. In either case where boil
ing water or steam is utilized, a great loss of v ?gs to the action of a ?nely divided spray of hot
?avor and of the natural sugar-of the ?gs results. water that the ?gs are caused to “sweat”, draw
, Other processes have-been attempted of blanch
‘ ‘ing the ?gs wherein a short dipping in boiling
I 45 water has been resorted to, or‘ the ?gs have been
immersed fora long period of time in water at
temperatures considerably‘ below boiling. The
result of these modi?cations of the two processes
f heretofore described is that the sap carrying the
ing to the surface'the sap or matter having the
bitter taste and that the ?nely divided spray'of
hot water ‘or liquid washes this matter from the
surface oi'athe ?gs.
We have discovered that by this method the
matter which gives to the ?gsthe bitter or un
pleasant taste on subsequent canning can be re- I '
moved without collapsing the ?gs and without 50
removing from the ?gs a large or material ‘por
moval of sugar'and thenatural juice of the ?gs,‘ » tion of the ‘juice of’ the ?gs or the sugar thereof.
In accordance with the method embodying our
the removal is such as to reduce the ?avor of the
50- disagreeable odor and taste .is not entirely elim
inated fromthe ?gs, and while there is‘ less re‘
product produced.
It is an object of our invention to provide a
invention, the ?gs after being ?rst graded and
cleaned are placed upon trays in a familiar man
positioned in the supply tank l0 and are sup- .
?gs through a chamber.
plied with steam from a‘steam supply line ii.
In order to provide for evaporation or other
loss of water, the fresh water supply line l3
heated to a temperature of above 170° F. In
order to maintain the ?nely divided spray of wa
continuously heated as supplied to the sprays 5.
likewise leads into the tank Ill. - The water is thus
As the sprays 5 are under relatively low pres
ter of low pressure at the temperature desired,
the water is caused to fall through an exhaust of sure, it is found inconvenient to endeavor to heat
steam. The spray of water effectively prevents the water in the supply line Ill to a sumcient de
the steam directly contacting the fruit.v At this gree to obtain the desired temperature of the
elevated temperature the ?gs are caused to spray of water as it contacts the ?gs. In order
“sweat" with the result that the sap or ‘matter therefore to insure that the water spray as it
tending’ to give the ?gs ‘the bitter or unpleasant contacts the ?gs is of su?icient temperature, steam
taste passes through the skin to the surface supply pipes M are provided in the chamber 2
thereof. By this method the ?gs are softened to admit live steam into the chamber 2. The
and the matter drawn to the surface of the ?gs live steam pipes are preferably located below the
is washed therefrom by the ?nely divided spray dispersing screen I5, and the flow' of water by
of hot water. The action is su?icient to remove the steam pipes I4 is suf?cient in magnitude to
all of this matter tending to give the ?gs the take up all of the steam emitted from the pipe
unpleasant taste. The action, however, of the l4 without permitting the steam to directly' con
?nely divided spray of hot water is not su?lcient 4 tact the ?gs carried upon the conveyer I.
In order to obtain the desired ?ne spray of
to remove from the ?gs, or to leach from the ?gs,
the sugar thereof, or the juice of the ?gs. The hot water and to obtain the desired distribution
result is that the ?gs are softened to the degree of the spray and maintain the spray of water
desired and the matter giving the unpleasant under low temperature, we prefer to employ the
taste to the ?gs is e?ectively drawn therefrom intercepting screen I5. This intercepting screen
I5 is located below the hot water spray pipes 5
while there is removed from the ?gs a minimum
quantity of the desired constituents of the ?gs. and is preferably a ?ne mesh copper screen on
which the water from the spray pipes 5 collects.
Further than the foregoing the ?gs are not col
lapsed as is the common result where the ?gs are The water drops through the ?ne copper screen
i 5 in ?ne drops of low pressure and the drops are
subjected to the action of steam or are immersed
very closely associated. The result is that these
in boiling water.
The entire blanching done in accordance with ?ne drops are heated by the steam from the steam
coils l4 and are evenly distributed over the con
our process requires approximately ?fteen min
utes and the chamber is of su?icient length, and veyer l and are sufficient in magnitude to main
the speed of the conveyer is regulated so that tain a ?owing ?lm of water over each individual
?g as it is conveyed through the chamber 2.
the figs in passing through the chamber are sub
Mounted at the exit end of the chamber 2
jected to the action of the low pressure ?ne spray
is a dividing curtain l6 which separates the
of hot water for approximately ?fteen minutes.
In order to “set” the ?gs'after they have passed blanching portion of the chamber 2 from the
chilling portion thereof. In the chilling portion
through this blanching operation, they are sub
jected to the further action of a spray of cold of the chamber 2 the ?gs are subjected to the
action of cold water for the purpose of chilling
water to chill the ?gs.
the ?gs. vThe cold water is supplied through
It is important in carrying out the process em
bodying our invention that the ?nely divided spray pipes I‘! from a water main l8.
Having fully described our invention, it is to
sprays of hot water are sufficient in quantity to
maintain the ?gs in a ?owing ?lm of water over be understood that we do not wish to be limited
each fruit. It is essential likewise that the ?nely to the details herein set forth, but our invention
is of the full scope of'the appended claims.
divided spray of water is su?icient to actually in
tercept the steam and prevent the same from
. We claim:
coming into direct contact with the fruit.
1. A method of processing ?gs including the
In order to carry out the process embodying steps of conveying the ?gs through a ?nely di
our invention, we prefer to employ apparatus of vided spray of hot water.
the character as illustrated in the accompanying
drawing. This apparatus includes a conveyer l
which is of the wire draper type, and is continu
ously driven.
drains into a supply tank I0. Steam coils II are
the action of a very ?nely divided spray of water
Within the chamber the ?gs are subjected to
thereof 9. at the bottom of the chamber 2 and
ner well understood and as heretofore practiced
in the art. The trays carrying the ?gs are then
placed upon a conveyer which slowly conveys the
The trays carrying the ?gs are placed upon
this conveyer l. The conveyer passes through a
chamber 2, which is preferably an enclosed con
tainer having any suitable or desirable form of
fabric material gates at its entrance and exit
Within the chamber 2 above the
65 ends 3 and 4.
2. A method of processing ?gs which includes ‘
the steps of continuously conveying ?gs through
a chamber and spraying hot water onto the ?gs
as they pass through the chamber, and then
chilling the ?gs.
3. A method of processing ?gs ‘which includes
the steps of subjecting ?gs to the action of a
?nely divided spray of hot water to cause the sap
in the skins of the ?gs to be drawn to the sur
face thereof, and simultaneously washing the sap 65
from the ?gs without collapsing the ?gs.
pipes 5 which are positioned over the conveyer '
4. A method of processing ?gs which includes
in sucha manner as to provide for substantially the steps of subjecting ?gs to the action of a
equal distribution of the spray. The hot water ?nely divided spray of hot water which in reach
pipes are fed with hot water from a hot water ing the ?gs passes through a region including 70
main 6 controlled by a valve 1. Thehot water T steam.
is supplied to the hot water main 6 from a pump
5. A method of processing ?gs which includes
8 which is driven in any suitable manner. The the steps of continuously conveying the ?gs
hot water, after leaving the spray pipes I and the through a chamber, subjecting the ?gs to a ?ne- ‘
75 spray nozzles thereof, passes into a sump-or drain ly divided spray of hot water under low pressure 75
conveyer I are a plurality of hot water spray
for a period of approximately ?fteen minutes in
said chamber, and then chilling the ?gs.
ported thereon, means within the chamber to
provide a low pressure ?nely divided spray of hot
6. A method of processing ?gs which includes
the steps of conveying ?gs through a chamber,
water over the ?gs on the conveyer.
subjecting the ?gs while conveyed through the
chamber to a continuous spray of ?nely divided
water under low pressure and at a temperature
in excess of 170° F. to cause the sap to be
drawn to the surface of the ?gs and to be washed
10 therefrom, and then chilling the ?gs. I
'1. An apparatus for processing ?gs including
a chamber, a means for supporting the ?gs within
the chamber, means for spraying hot water upon
' the ?gs, a ?ne mesh screen between the hot water
15 spray and the ?gs.
> 8. An apparatus for processing ?gs including
10. An apparatus for processing ?gs including
a continuously operating conveyer having ?gs
disposed thereon in a single layer, and means
within the chamber for spraying the ?gs with a
?nely divided spray of hot water to maintain on
the ?gs as they pass through the chamber a
?lm of hot water.
a chamber, means for supporting ?gs within the
chamber, means for spraying hot water onto the
?gs within the chamber, and means for supplying
‘steam between the ?gs and the hot water spray 15
chamber, a hot water spray, a ?ne mesh screen
12. A method of processing ?gs which includes
the‘ steps‘ of ‘heating the ?gs by contacting the
interposed between the hot water spray and
same with heated water to cause the sap to be
a chamber, means for supporting ?gs within the
.20 the ?gs. and means for supplying steam in the
region between the screen and the ?gs.
9. An apparatus for processing ?gs including
11. An apparatus for processing ?gs, including
drawn to the surface of the skin, washing the 20
sap from the surface, and then peeling the ?gs. \ ~
a chamber, a continuously driven conveyer
passing through the chamber having ?gs sup
Без категории
Размер файла
496 Кб
Пожаловаться на содержимое документа