KR102225536B1 - Clean automatic vegetable processing apparatus and - Google Patents

Abstract

The present invention relates to a clean vegetable automatic processing apparatus.
More specifically, the present invention relates to a clean vegetable automatic processing apparatus and method for automatically boiling, washing, and freezing vegetables such as radish and pear radish.
The automatic clean vegetable processing apparatus according to the present invention includes a boiling part for boiling vegetables, a cleaning part for washing the vegetables boiled by the boiling part, and a cooling part for cooling the vegetables washed by the washing part ( Cooling Part), and the cooling unit is a water cooling unit that cools water, the vegetables washed by the washing unit are introduced, and the cooling water tank is filled with water cooled by the water cooling unit. Part) and a flow generating unit for generating a flow of water from the entrance (Entry) of the cooling water tank to the exit (Exit).

Description

Clean vegetable automatic processing equipment {CLEAN AUTOMATIC VEGETABLE PROCESSING APPARATUS AND}

The present invention relates to a clean vegetable automatic processing apparatus.

In more detail, the present invention relates to a clean vegetable automatic processing apparatus that automatically boils vegetables such as radish and pear radish, and lowers the temperature sufficiently to facilitate washing and freezing vegetables.

In Korea, the use of vegetable foods such as kimchi and vegetables has been developed for a long time due to the natural environment and social and economic influences. In particular, I dried vegetables in season and used them as food ingredients in winter. Representative dried vegetable foods include radish siraegi and cabbage (leaf) siraegi.

Siraegi is a dried vegetable containing a large amount of vitamins, has a large amount of chlorophyll, has a low sugar content, is high in vitamins B1, B2, C, niacin, protein, lipids, iron and calcium, and is high in fiber. It is known to be good for prevention of adult diseases in recent years because of its abundance.

In particular, radish contains a starch-degrading enzyme called Diastase, so it can have a good effect on digestion for Koreans who consume a lot of starch.

However, manufacturing Shiraegi takes a long time and there may be many unsanitary aspects, so there is a need to improve this.

As a conventional technique for siraegi, in Registration Patent No. 10-0971313 (Document 1) (Siraegi and its manufacturing method), a technique of washing siraegi using air and hot water, and then drying siraegi through freezing and thawing. I am posting the configuration.

However, this technique has a problem that it takes a long time to manufacture Shiraegi by drying the vegetables again after freezing and thawing.

As another prior art, Korean Patent Application Publication No. 10-2009-0018335 (Document 2) (method for making ready-made siraegi) discloses a technical configuration in which radish and Chinese cabbage are boiled, followed by sprinkling yeast inoculated with Hwangguk bacterium, mixing, and aging.

However, even in such a technique, there is a problem that it takes a relatively long time to manufacture the siraegi.

In addition, as other conventional techniques, Registration Patent No. 10-0357927 (Document 3) (Method of manufacturing Instant Seedling (woogeoji)) and Registration Patent No. 10-1255042 (Document 4) (Manufacturing Method and Cooking Method of Pear Radish Siraegi) Also disclosed is a technical configuration for a method of manufacturing a siraegi, but the above-described conventional techniques have a problem in that when a large amount of siraegi is injected, there is a possibility that the siraegi may not be boiled normally, and the washing process is not sufficient.

[Document 1] Registered Patent No. 10-0971313 [Document 2] Publication Patent No. 10-2009-0018335 [Document 3] Registered Patent No. 10-0357927 [Document 4] Registered Patent No. 10-1255042

An object of the present invention is to provide an automatic clean vegetable processing apparatus that automatically boils vegetables (Siraegi), cleans the boiled vegetables, and sufficiently lowers the temperature of the washed vegetables.

The automatic clean vegetable processing apparatus according to the present invention includes a boiling part for boiling vegetables, a cleaning part for washing the vegetables boiled by the boiling part, and a cooling part for cooling the vegetables washed by the washing part ( Cooling Part), and the cooling unit is a water cooling unit that cools water, the vegetables washed by the washing unit are injected, and the cooling water tank is filled with water cooled by the water cooling unit. Part) and a flow generating unit for generating a flow of water from the entrance (Entry) of the cooling water tank to the exit (Exit).

In addition, it may further include a covering part (Covering Part) covering the cooling water tank.

In addition, a water cleaning part for purifying water from the cooling water tank and a water circulation part for supplying water purified by the purifying unit to the water cooling unit may be further included.

In addition, it may further include a quick freezing part (Quick Freezing Part) for rapidly freezing the vegetables cooled by the cooling unit.

The automatic clean vegetable processing apparatus according to the present invention automatically boils vegetables (Siraegi), cleans the boiled vegetables with cold water at a low temperature, and cools the washed vegetables with cold water at a lower temperature, so that a large amount of vegetables can be quickly obtained. It can be processed and has the effect of preventing the quality of vegetables from deteriorating.

In addition, the automatic clean vegetable processing apparatus according to the present invention has the effect of maintaining uniform quality of vegetables.

1 is a view for explaining the configuration of a clean vegetable automatic processing apparatus according to the present invention.
2 to 10 are views for explaining the boiling unit.
11 to 23 are views for explaining in detail a cleaning unit.
24 to 29 are views for explaining in detail a cooling unit.
30 is a diagram for describing a quick freezing unit.
31 is a diagram for describing a clean vegetable processing method.

Hereinafter, a method for automatically processing clean vegetables according to the present invention will be described in detail with reference to the accompanying drawings.

In the present invention, various modifications may be made and various embodiments may be provided, and specific embodiments will be illustrated in the drawings and described in detail in the detailed description. This is not intended to limit the present invention to a specific embodiment, it can be understood to include all changes, equivalents, or substitutes included in the spirit and scope of the present invention.

In describing the present invention, terms such as first and second may be used to describe various elements, but the elements may not be limited by the terms. The terms may be used only for the purpose of distinguishing one component from another component. For example, without departing from the scope of the present invention, a first element may be referred to as a second element, and similarly, a second element may be referred to as a first element.

The term and/or may include a combination of a plurality of related listed items or any of a plurality of related listed items.

When a component is referred to as being "connected" or "connected" to another component, it is said that it is directly connected to or may be connected to the other component, but other components may exist in the middle. Can be understood. On the other hand, when a component is referred to as being "directly connected" or "directly connected" to another component, it may be understood that the other component does not exist in the middle.

The terms used in this document are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions may include plural expressions unless the context clearly indicates otherwise.

In this document, terms such as "comprise" or "have" are intended to designate the presence of features, numbers, steps, actions, components, parts, or a combination thereof described in the specification, and one or more other features. It may be understood that the presence or addition of elements or numbers, steps, actions, components, parts, or combinations thereof, does not preclude in advance.

Unless otherwise defined, all terms used herein including technical or scientific terms may have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms as defined in a commonly used dictionary may be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, it is interpreted as an ideal or excessively formal meaning. It may not be.

In addition, the embodiments disclosed in this document are provided for a more complete description to those with average knowledge in the art, and the shapes and sizes of elements in the drawings may be exaggerated for clearer explanation.

In describing the present invention in this document, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description may be omitted.

1 is a view for explaining the configuration of a clean vegetable automatic processing apparatus according to the present invention.

Referring to FIG. 1, the automatic clean vegetable processing apparatus 1A according to the present invention may include a boiling part 10, a cleaning part 20, and a cooling part 30.

The boiling part 10 can boil vegetables using hot water. Hereinafter, radish and cabbage will be described as an example for vegetables, but the present invention may not be limited thereto. In the present invention, any vegetable may be used as long as it can be used as siraegi. For example, pear radish can be used as a vegetable.

In addition, vegetables in the present invention may be various, such as undried or dried radish, Chinese cabbage, vegetables such as chinchonamul and bracken, bok choy, and sweet potato stalks.

As such, the vegetables in the present invention may be vegetables in a state of shiraegi, and may be vegetables that are not in a state of shiraegi but can be made from shiraegi.

The washing unit 20 may wash vegetables boiled by the boiling unit 10 using cold water.

The temperature of water (cold water) used by the washing unit 20 to wash vegetables may be lower than the temperature of water (hot water) used by the boiling unit 10 to boil vegetables.

The cooling unit 30 may cool the vegetables washed by the washing unit 20 using cold water.

The temperature of the cold water used by the cooling unit 30 to cool vegetables may be lower than the temperature of the cold water used by the washing unit 20 to wash vegetables.

Hereinafter, the boiling unit 10 will be described in detail with reference to FIGS. 2 to 10.

2 to 10 are views for explaining the boiling unit. Hereinafter, descriptions of the parts described in detail above may be omitted.

Referring to FIG. 2, the boiling part 10 includes a first conveyor part 100, a second conveyor part 110, a shower part 170, and a first water tank part. A Water Tank Part 150), a First Ventilation Part 120, and a Second Ventilation Part 130 may be included. In addition, the boiling part 10 may further include a housing 140 forming an exterior.

The housing 140 may cover the first water tank 150 to maintain the temperature of hot water contained in the first water tank 150.

The first water tank 150 may be located between the inlet (Entry, EN) and the outlet (Exit, EX) of the boiling part (10).

The first water tank 150 may contain water having a temperature high enough to boil vegetables, that is, hot water.

In addition, the first conveyor unit 100 and the second conveyor unit 110 may pass through the first water tank unit 150.

The first conveyor unit 100 may place vegetables by an operator or another device and transfer the placed vegetables.

Vegetables may be placed on the first conveyor unit 100 from the inlet EN side of the boiling unit 10. The entrance of the boiling part 10 can be regarded as an inlet for inserting vegetables.

In addition, vegetables boiled from the first conveyor unit 100 may be discharged from the outlet EX of the boiling unit 10. The outlet of the boiling part 10 can be regarded as an outlet through which the boiled vegetables are discharged.

The second conveyor unit 110 corresponds to the first conveyor unit 100 and may be located above the first conveyor unit 100.

The second conveyor unit 110 may help to effectively transfer vegetables placed on the first conveyor unit 100.

In addition, the second conveyor unit 110 may apply pressure to the vegetables so that the vegetables are sufficiently immersed in hot water in the first tank unit 150.

At least a portion of the second conveyor unit 110 may be immersed in hot water in the first water tank unit 150.

The first ventilation unit 120 may ventilate the first water tank unit 150 at the entrance EN of the boiling unit 10. To this end, the first ventilation unit 120 may include a first ventilation pipe 121 for discharging water vapor from the first water tank 150 to the outside from the inlet EN side of the boiling unit 10.

The second ventilation unit 130 may ventilate the first water tank unit 150 at the outlet EX of the boiling unit 10. To this end, the second ventilation unit 130 may include a second ventilation pipe 131 for discharging water vapor from the first water tank 150 to the outside from the outlet EX of the boiling unit 10.

The shower unit 170 may spray water toward the first conveyor unit 100 from the outlet EX of the boiling unit 10.

The relationship between the first conveyor unit 100 and the second conveyor unit 110 will be described below with reference to FIG. 3.

In FIG. 3, the rotation direction of the first conveyor unit 100 and the rotation direction of the second conveyor unit 110 are indicated by arrows.

Referring to FIG. 3, the first conveyor unit 100 and the second conveyor unit 110 may maintain sufficient distances d1 and d3 at the inlet EN and the outlet EX of the boiling unit 10. In this case, it is easy to put vegetables in the inlet EN of the boiling part 10, and the vegetables may be easily discharged in the outlet EX of the boiling part 10.

In addition, the first conveyor unit 100 at the inlet EN and the outlet EX of the boiling unit 10 may extend longer than the second conveyor unit 110 by a predetermined length (L1, L2). In this case, the input and discharge of vegetables may be easier.

In the first water tank unit 150 of the boiling unit 10, the first conveyor unit 100 and the second conveyor unit 110 may be arranged sufficiently close to each other.

Accordingly, the distance d2 between the belt part BT of the first conveyor part 100 and the belt part BT of the second conveyor part 110 in the first water tank 150 is the boiling part 10 It may be smaller than the intervals d1 and d3 between the belt part BT of the first conveyor part 100 and the belt part BT of the second conveyor part 110 at the inlet EN and the outlet EX of . The belt part BT of the first and second conveyor parts 100 and 110 will be described below.

Looking at (A) and (B) of Figure 4, the first conveyor unit 100 and the second conveyor unit 110 is at the edge of the belt portion (Belt Part, BT) and the belt portion (BT), respectively, vegetables are placed It may include a chain part (Chain Part, CH) to be disposed.

Here, the belt part BT may have a form in which a pitcher is possible for effective blanching of vegetables. For example, the belt part BT may have a mesh type.

Although not shown, the boiling unit 10 may further include a conveyor driver for driving the first and second conveyor units 100 and 110.

Power supplied by the conveyor driving unit (not shown) may be supplied to the chain unit CH of the first conveyor unit 100 and/or the second conveyor unit 110.

Then, the first conveyor unit 100 and/or the second conveyor unit 110 may be driven by the chain unit CH.

Referring to FIG. 4B, the first conveyor unit 100 is disposed on the belt unit BT, and may further include a protrusion PT protruding from the surface of the belt unit BT.

This protrusion PT may help to easily transport vegetables on the belt part BT of the first conveyor part 100.

The protrusion PT may have a cross-section in the form of an alphabetic capital letter'L' (L).

These protrusions PT may be referred to as partitions, blades, or the like.

In FIG. 5, a part of an example of an actual implementation of the first conveyor unit 100 is disclosed.

Referring to FIG. 5, the belt part BT, the chain part CH, and the protrusion PT of the first conveyor part 100 can be confirmed.

In FIG. 6, the first conveyor unit 100 and the second conveyor unit 110 at the entrance EN side of the boiling unit 10 are disclosed.

Referring to FIG. 6, the belt part BT of the first conveyor part 100 and the belt part of the second conveyor part 110 from the inlet EN side of the boiling part 10 toward the first water tank 150 It can be seen that the interval between (BT) becomes smaller.

Referring to FIG. 7, the boiling unit 10 further includes a conveyor supporter 160 that supports the second conveyor unit 110 so that the second conveyor unit 110 does not sag within the housing 140. I can.

The conveyor support 160 may be installed on the housing 140.

In FIG. 7, a case where the conveyor support unit 160 is disposed on the inlet EN side of the boiling unit 10 is described, but the conveyor support unit 160 is an outlet EX of the boiling unit 10 and/or the first It may be possible to be further installed in the water tank 150.

Referring to FIG. 8, the boiling unit 10 may further include a shower unit 170 that sprays water from the outlet EX toward the first conveyor unit 100.

The shower unit 170 may include a shower tube 171 and a shower nozzle 172.

9 shows an example in which the shower unit 170 sprays water toward the first conveyor unit 100.

As shown in 10, the boiling unit 10 may further include a hot water discharge unit 180.

The hot water discharge unit 180 may be located under the first water tank 150. In detail, the hot water discharge unit 180 may be positioned between the lower portion of the first water tank unit 150 and the first conveyor unit 100.

It may include an outlet lid (181).

Looking at the function of the boiling unit 10 described above is as follows.

A user or other device may put vegetables into the inlet EN of the boiling part 10.

As the first conveyor unit 100 and the second conveyor unit 110 are driven, the put vegetables may be transferred from the entrance EN to the first tank unit 150 by the first conveyor unit 100.

Then, the vegetables may be boiled by the hot water filled in the first water tank 150 in the process of being transported by the first conveyor unit 100.

In this way, as vegetables are boiled in the process of being transported, the time required for the process can be reduced, and a large amount of vegetables can be easily processed.

Vegetables boiled in the first water tank 150 may be transferred to the outlet EX of the boiling part 10 by the first conveyor part 100.

Thereafter, the shower unit 170 may reduce the temperature of the boiled vegetables by spraying cold water onto the vegetables transferred to the outlet EX of the boiling unit 10.

Through this process, the process of blanching vegetables can be completed.

Thereafter, the outlet lid 181 is opened to discharge the hot water contained in the first water tank 150 to the outside, and after that, new hot water may be filled in the first water tank 150.

Hereinafter, the washing unit 20 will be described in detail with reference to FIGS. 11 to 23.

11 to 23 are views for explaining in detail a cleaning unit. Hereinafter, descriptions of the parts described above may be omitted.

Referring to FIG. 11, the washing unit 20 includes a second water tank part 200, a first water jet part 210, a water cleaning part 240, and a water circulation part. (Water Circulation Part, 250) and a third conveyor part (Third Conveyer Part, 220) may be further included.

In addition, the washing unit 20 may further include an auxiliary shower part (230).

Cold water may be filled in the second water tank 200. In addition, vegetables boiled in the boiling unit 10 may be put into the second water tank 200.

The temperature of water (cold water) filled in the second water tank part 200 may be lower than the temperature of water (hot water) filled in the first water tank part 150.

When the boiled vegetables are put into the second tank part 200 in a state filled with cold water, the put vegetables are washed while moving from the inlet EN to the outlet EX of the second tank part 200, and foreign matters are removed , Pum temperature may drop to some extent.

The water purification unit 240 may purify water in the second water tank 200.

The water circulation unit 250 may supply at least a portion of the water purified by the water purification unit 240 to the second water tank 200.

The third conveyor unit 220 may transport vegetables washed by the washing unit 20 to the outside.

The first water jetting unit 210 may create a flow of water from the inlet EN to the outlet EX in the second water tank 200.

To this end, the first water spout 210 may spout water from the top of the second tank 200 in a direction from the inlet EN into which vegetables are injected into the outlet EX.

Referring to FIG. 12, the first water ejection unit 210 may include a water pipe 211 and at least one nozzle 212.

The water pipe 211 may be disposed above the second water tank 200 and cross the second water tank 200.

The nozzle 212 is installed in the water pipe 211 and can eject water.

The first water jetting unit 210 may be installed at an oblique angle to the water pipe 211 as shown in FIG. 13 in order to jet water at an angle.

In detail, the angle θ1 between the straight line PL perpendicular to the bottom surface BS of the second water tank 200 and the extension line JL of the nozzle 212 may be an acute angle. In addition, the extension line JL of the nozzle 212 may cross the bottom surface BS of the second water tank 200.

14 shows an example in which the first water jetting unit 210 jets water at an oblique angle.

Referring to FIG. 15, the bottom surface BS of the second water tank 200 may include a first part BS1, a second part BS2, and a third part BS3.

The first part BS1 corresponds to the inlet EN side of the second tank part 200, the third part BS3 corresponds to the outlet EX side of the second tank part 200, and the second It may be located between the first part BS1 and the third part BS3 of the part BS1.

The first part BS1 may include an inclined surface that goes downward toward the inlet EN of the second water tank 200.

Accordingly, the size of the space containing water increases toward the inlet EN, so that the second water tank 200 may be processed even if a large amount of vegetables is injected at once. In addition, vegetables injected into the inlet EN side of the second water tank 200 can be easily moved to the outlet EX side.

The second portion BS2 may protrude compared to the first portion BS1 and the third portion BS3 and may be positioned at a higher portion. In this case, in a state where water is filled in the second water tank 200, the depth of water in the second portion BS2 may be lower than that of the first portion BS1 and the third portion BS3.

Accordingly, a flow of water from the inlet EN side to the outlet EX side of the second water tank 200 may be more easily generated by the water jetted by the first water jet unit 210.

Referring to FIG. 16, a second water jet part 201 may be formed at an inlet EN side of the second water tank 200.

The second water jetting unit 201 may spray water from the wall on the inlet EN side of the second water tank 200 toward the outlet EX. Accordingly, a flow of water from the inlet EN side to the outlet EX side of the second water tank 200 may be generated.

The auxiliary shower unit 230 may eject water from the outlet EX of the washing unit 20 toward the third conveyor unit 220.

Accordingly, the vegetables washed at the outlet EX of the washing unit 20 may be additionally washed before being discharged.

As in the case of FIG. 17, the auxiliary shower unit 230 may include an auxiliary water pipe 231 and an auxiliary nozzle 232 installed in the auxiliary water pipe 231.

The auxiliary nozzle 232 may face the belt part BT of the third conveyor part 220.

18 illustrates an example of implementing the auxiliary shower unit 230.

The water purification unit 240 and the water circulation unit 250 will be described with reference to FIGS. 19 and 20 as follows.

At least one water purification unit 240 may be disposed on the side of the second water tank 200.

The water purification unit 240 may include a primary water purification network 242, a primary water purification space 241, a secondary water purification network 243 and a recovery pipe 244.

The primary water purification network 242 may be disposed parallel to the wall of the second water tank 200. The primary water purification network 242 may include a plurality of primary water purification holes H1.

The primary water purification network 242 may include a handle 245. In this case, the operator can easily install or remove the primary water purification network 242 using the handle 245.

Water that has been primarily purified through the primary water purification network 242 may be collected in the primary water purification space 241.

The secondary water purification network 243 is disposed below the primary water purification space 241 and may include a plurality of secondary water purification holes H2.

Water collected in the primary water purification space 241 is supplied to the secondary water purification network 243 through a predetermined hole or pipe (not shown), and may be secondarily purified by the secondary water purification network 243.

Water purified by the secondary water purification network 243 may be supplied to the water circulation unit 250 through a recovery pipe 244.

The water circulation unit 250 may supply water recovered through the recovery pipe 244 back to the second water tank 200. Preferably, the water circulation unit 250 may supply the water recovered through the recovery pipe 244 back to the inlet EN side of the second water tank 200.

Through this process, water required by the washing unit 20 can be saved.

The water circulation unit 250 may be a predetermined pump.

20 illustrates an example of implementing the water purification unit 240.

Looking at the function of the washing unit 20 described above is as follows.

When vegetables boiled by the boiling part 10 are put into the inlet (EN) side of the washing part 20, the washing part 20 uses the first water spout 210 to the inlet of the washing part 20 It can create a flow of water from (EN) to the outlet (EX).

Then, the introduced vegetables are removed from foreign substances while moving from the inlet EN to the outlet EX, and can be washed. In addition, the temperature of the vegetable may be sufficiently lowered by the water (cold water) filled in the second water tank 200.

Thereafter, the vegetables that have been washed and whose temperature has been lowered may be discharged to the outside through the third conveyor unit 220.

Vegetables such as radish and Chinese cabbage can be automatically boiled and washed through the method described above.

On the other hand, it may be possible to discharge at least a part of the water purified by the water purification unit 240 to the outside without reusing it.

For example, water that has passed through the primary water purification network 242 or the secondary water purification network 243 may be discharged to the outside.

Alternatively, as in the case of FIG. 21, the height of the primary water purification network 242 may be lowered by a predetermined height Z1. Here, it may be possible to omit the first water purification hole H1 in the first water purification network 242.

In this case, floating substances such as bubbles and debris may flow into the first water purification space 241 from the water filled in the second water tank 200.

In addition, suspended matter introduced into the first water purification space 241 may be discharged to the outside through the discharge pipe 244a.

In this way, when the floating material introduced into the first water purification space 241 is discharged to the outside, the water filled in the second water tank 200 may be cleaned as much.

Referring to FIG. 22, the water purification part 240 may include a first water purification part 240a and a second water purification part 240b.

The first integer part 240a may be substantially the same as that described in FIG. 21.

The second water purifying part 240b purifies the water filled in the second water tank 200, and the water circulation part 250 supplies the water purified by the second water tank 200 back to the second water tank 200. Can be recycled.

The second water purification part 240b may be disposed on a side surface of the second water tank 200 on the outlet EX side, as shown in FIG. 23.

In addition, the water circulation unit 250 may reuse water purified by the second purification unit 240b.

The second purifying unit 240b may include a purifying network 248, a receiving space 246a, a receiving unit 249, and a purifying space 246b.

The water purification network 248 may include a plurality of water purification holes H3. Although not shown, the water purification net 248 may include a handle.

The water intake space 246a and the water purification space 246b may be provided in the water purification bowl 246.

In addition, the water intake space 246a and the water purification space 246b may be partitioned by a water purification network 248 within the water purification bowl 246. To this end, a rail 247 is formed in the water purification bowl 246, and the water purification network 248 is inserted into the rail 246 to divide the water intake space 246a and the water purification space 246b.

The water intake space 246a and the second water tank 200 may be connected through a water intake passage 249.

Water contained in the second water tank 200 may flow into the water intake space 246a through the water intake passage 249.

It may be possible to install another water purification network (not shown) in the water intake passage 249 in order to purify water flowing into the water intake space 246a to some extent.

Water flowing into the water intake space 246a is purified through the water purification network 248 and may flow into the water purification space 246b.

Water collected in the purified water space 246b may be supplied to the water circulation unit 250 through a recovery pipe 244.

The water circulation unit 250 supplies the water recovered through the collection pipe 244 to the second water jet unit 201, to the auxiliary shower unit 230, or to the first water jet unit 210. I can. Alternatively, the water circulation unit 250 may directly supply water purified by the second water purification unit 240b to the second water tank 200.

Through this process, water required by the washing unit 20 can be saved.

Hereinafter, a cooling unit will be described in detail with reference to the accompanying drawings.

24 to 30 are views for explaining in detail a cooling unit. Hereinafter, descriptions of the parts described above may be omitted.

Referring to FIG. 24, the cooling unit 30 may include a water cooling part 330, a cooling water tank part 300, and a flow generator 310.

The water cooling unit 330 may cool water.

In the cooling water tank 300, vegetables washed by the washing unit 20 are injected and cold water may be filled.

The temperature of water (cold water) filled in the cooling water tank part 300 may be lower than the temperature of water filled in the second water tank part 200.

The cooling water tank 300 may be filled with water cooled by the water cooling unit 330.

When the vegetables washed by the washing unit 200 are put in a state where cold water is filled in the cooling water tank 300, the put vegetables move from the inlet EN of the cooling water tank 300 to the outlet EX, and the product temperature is reduced. You can descend enough. In this process, it is also possible to remove the remaining foreign matter.

Since the vegetables are sufficiently washed during the washing process, the time required for the cooling process may be shorter than the time required for the washing process.

To this end, the length S1 of the cooling water tank part 300 of the cooling part 30 may be shorter than the length of the second water tank part 200 of the washing part 20.

The flow generation unit 310 may generate a flow of water from an entry to an exit of the cooling water tank 300.

The cooling unit 30 may further include a water cleaning part 340, a water circulation part 350, and a fourth conveyor part 320.

The water purification unit 340 may purify water in the cooling water tank 300. This water purification unit 340 may be referred to as a cooling water purification unit 340. Hereinafter, the cooling water purification unit 340 is referred to as a “purification unit 340”.

The water circulation unit 350 may supply at least a portion of the water purified by the water purification unit 340 to the cooling water tank 300. The water circulation unit 350 may be referred to as a cooling water circulation unit 350. Hereinafter, the cooling water circulation unit 350 is referred to as a'water circulation unit 350'.

The fourth conveyor unit 320 may transport vegetables cooled by the cooling unit 30 to the outside.

The water cooling unit 330 may cool water supplied from the outside. Alternatively, the water cooling unit 330 may cool water supplied from the water circulation unit 350.

To this end, water purified by the water purification unit 340 may be supplied to the water circulation unit 350 through the first supply pipe 331. Then, the water circulation unit 350 may supply the purified water supplied through the first supply pipe 331 to the water cooling unit 330.

It is possible to supply water from the outside to the water cooling unit 330 through the second supply pipe 332.

The water cooling unit 330 may cool purified water supplied from the water circulation unit 350 and/or water supplied from the outside through the second supply pipe 332.

Water cooled by the water cooling unit 330 may be supplied to the cooling unit 30 through the third supply pipe 333.

For example, water cooled by the water cooling unit 330 may be supplied to the cooling water tank unit 300 through the third supply pipe 333 or may be supplied to the flow generation unit 310.

In order to improve the cooling effect of the cooling unit 30, as in the case of FIG. 25, the cooling unit 30 may further include a covering part 360 covering the cooling water tank unit 300.

The cover part 360 may prevent the temperature of the cold water filled in the cooling water tank 300 from rapidly increasing.

In a state in which the cover part 360 is installed in the cooling water tank part 300, the inlet EN may be inclined in order to more easily put the washed vegetables into the inlet EN side. In other words, the upper portion of the wall EW on the inlet EN side of the cooling water tank 300 may extend more than the lower portion.

Referring to FIG. 26, the flow generation unit 310 may generate a flow of water from the inlet EN to the outlet EX within the cooling water tank 300.

To this end, the flow generator 310 may include a third water jet 311 and a fourth water jet 312.

The third water jetting unit 311 may jet water from the upper portion of the cooling water tank 300 in a direction from the inlet EN into which vegetables are injected into the outlet EX.

To this end, the third water jetting part 311 may include a water pipe 311a and at least one nozzle 311b.

The water pipe 311a may be disposed above the cooling water tank 300 and cross the cooling water tank 300.

The nozzle 311b is installed in the water pipe 311a and can eject water.

The nozzle 311b may be installed in the water pipe 311a at an oblique angle to eject water at an angle from the third water ejection unit 311. This may be sufficiently described through FIGS. 12 to 13 described above, and thus further detailed description will be omitted.

Here, a case where the flow generating unit 310 includes the third water jetting unit 311 and the fourth water jetting unit 312 is described, but the present invention may not be limited thereto. For example, in the flow generating unit 310, either of the third water jetting unit 311 or the fourth water jetting unit 312 may be omitted.

The bottom surface BS of the cooling water tank 300 may include a first portion BS1, a second portion BS2, and a third portion BS3.

The first part BS1 corresponds to the inlet EN side of the cooling water tank part 300, the third part BS3 corresponds to the outlet EX side of the cooling water tank part 300, and the second part ( BS1) may be located between the first portion BS1 and the third portion BS3.

The first part BS1 may include an inclined surface that goes downward toward the inlet EN of the cooling water tank 300.

Since the first part BS1, the second part BS2, and the third part BS3 can be sufficiently described with reference to FIGS. 15 and 16 above, further detailed description may be omitted.

The fourth water jetting part 312 may be formed on the wall EW of the inlet EN side of the cooling water tank part 300.

The fourth water jetting part 312 may spray water from the wall EW on the inlet EN side of the cooling water tank 300 toward the outlet EX. Accordingly, it is possible to generate a flow of water from the inlet EN side of the cooling water tank 300 toward the outlet EX side.

Referring to FIG. 27, the cooling unit 30 may further include a cooler 370.

The cooler 370 may be installed in the cooling water tank 300.

While the cooling water tank 300 is filled with cold water, the cooler 370 may be at least partially immersed in the cold water.

The cooler 370 may sufficiently lower the temperature of the cold water by taking away the temperature of the cold water filled in the cooling water tank 300.

Referring to (A) of FIG. 28, the bottom surface BS of the cooling water tank 300 may include a bottom hole H4.

Water filled in the cooling water tank 300 may move through the bottom hole H4.

In addition, as shown in FIGS. 28A and 28B, the cooler 370 may be positioned under the second part BS2 of the bottom surface BS of the cooling water tank 300.

In other words, the cooler 370 may be located in a space between the wall BW of the bottom of the cooling water tank 300 and the second part BS2.

In this case, the water filled in the cooling water tank 300 may be sufficiently cooled by the cooler 370 while moving through the bottom hole H4. In addition, since the cooler 370 is located below the second part BS2, it may be possible to sufficiently suppress vegetables from being caught by the cooler 370.

Referring to FIG. 29, at least one water purification unit 340 may be disposed on a side surface of the cooling water tank unit 300.

The water purification unit 340 purifies the water filled in the cooling water tank 300, and the water purified by the water purification unit 340 may be supplied to the water cooling unit 330 by the water circulation unit 350.

The water purification unit 340 includes a cold water cleaning container (346), a first cold water cleaning room (346b), a second cold water cleaning room (346c), and a cold water intake space. (Cold Water Intake Room, 346a), a primary cold water purification network (348a) and a secondary cold water purification network (348b) may be included.

When water is filled in the cooling water tank part 300, the water in the cooling water tank part 300 passes through the cold water intake passage 349 formed in the side wall of the cooling water tank part 300. It may flow into the cold water intake space 346a.

The water flowing into the cold water intake space 346a is purified through the first cold water purification network 348a and the second cooling water purification network 348b, and passes through the first cold water purification space 346b to the second cold water purification space 346c. Can be introduced into.

The purified water flowing into the second cold water purification space 346c may be supplied to the water circulation unit 350 through a drain passage 349b formed in the second cold water purification space 346c.

In order to purify water, the first cooling water purification network 348a may include a first cooling water purification hole H5, and the secondary cooling water purification network 348b may include a secondary cooling water purification hole H6.

For effective water purification, the size of the first cooling water hole H5 may be larger than the size of the second cooling water purification hole H6.

The first cold water purification space 346b, the second cold water purification space 346c, and the cold water intake space 346a may be provided in the cold water purification bowl 346.

In addition, the first cold water purification space 346b, the second cold water purification space 346c, and the cold water intake space 346a include a first cooling water purification network 348a and a second cooling water purification network ( 348b).

To this end, a first rail 347a and a second rail 347b may be formed in the cold water bowl 346.

The first cooling and purification network 348a may be inserted into the first rail 346a to divide the cooling water intake space 346a and the first cooling water purification space 346b.

The secondary cooling and purification network 348b may be inserted into the second rail 346b to divide the first cooling and purification space 346b and the second cooling and purification space 346c.

Through this process, water required by the cooling unit 30 can be saved.

It is possible to rapidly freeze blanched, washed and cooled vegetables according to the method described above. For this, referring to the accompanying drawings, as follows.

30 is a diagram for describing a quick freezing unit. Hereinafter, descriptions of the parts described above may be omitted.

Referring to FIG. 30, the automatic clean vegetable processing apparatus 1A according to the present invention may further include a quick freezing part 40 in addition to the boiling part 10, the washing part 20, and the cooling part 30.

The rapid freezing unit 40 may rapidly freeze the vegetables cooled by the cooling unit 30 at a sufficiently low temperature below zero.

In addition, if the vegetables are rapidly frozen after cooling by the cooling unit 30 after washing the boiled vegetables, not only the efficiency of rapid freezing is improved, but also the deterioration of the natural texture and taste of the vegetables is reduced by rapid freezing. It can be suppressed enough. This can be clarified through the following description.

Although not shown, it may be possible to further include a conveyor unit for transporting the vegetables cooled by the cooling unit 30 to the quick freezing unit 40.

A clean vegetable processing method using the clean vegetable processing apparatus 1A described above will be described with reference to the accompanying drawings.

31 is a diagram for describing a clean vegetable processing method. Hereinafter, descriptions of the parts described above may be omitted.

Referring to FIG. 31, vegetables may be put into the inlet EN of the boiling part 10 (S100).

Vegetables put into the boiling unit 10 may be transferred to the first water tank 150 by the first conveyor unit 100.

Here, the first water tank 150 may be filled with hot water having a high enough temperature to allow vegetables to be boiled.

Accordingly, the injected vegetables may be boiled in hot water (S200).

If the temperature of the hot water used to blanch vegetables is too low, the vegetables may not be sufficiently blanched. On the other hand, if the temperature of the hot water used to blanch vegetables is excessively high, the degree of cooking of the vegetables may be excessive, and problems such as excessive softening of the vegetables may occur. In consideration of this, it may be preferable that vegetables are blanched in hot water of 60 to 90°C, and more preferably, vegetables may be blanched in hot water of 70 to 80°C.

The temperature of hot water can be set in various ways in consideration of variables such as the type, size (thickness, etc.) of vegetables, and quantity.

From another viewpoint, the temperature of the hot water filled in the first water tank 150 may be preferably 60 to 90°C. More preferably, the temperature of the hot water filled in the first water tank 150 may be 70 to 80°C.

In addition, if the time to boil vegetables in hot water is excessive, problems such as deterioration of texture may occur if the vegetables are excessively long. On the other hand, if the time to blanch vegetables in hot water is too short, the vegetables may not be sufficiently blanched. In consideration of this, it may be preferable that the time for boiling vegetables in hot water is 10 seconds to 5 minutes. More preferably, the time for boiling vegetables in hot water may be 30 seconds to 3 minutes.

The time to boil vegetables can be set in various ways in consideration of variables such as the type, size (thickness, etc.), and quantity of vegetables.

The time for boiling vegetables in hot water is related to the speed of the first conveyor unit 100. In detail, the time to boil the vegetables may mean a time taken for the first conveyor unit 100 to pass through the first tank unit 150. In consideration of this, the time required for the first conveyor unit 100 to pass through the first water tank 150 may preferably be 10 seconds to 5 minutes, more preferably 30 seconds to 3 minutes.

In addition, a shower step (S300) of washing vegetables poached in hot water with water may be performed. The shower process may be performed by the previously described shower unit 170.

In this way, if the vegetables boiled with hot water are showered with water of a relatively low temperature, processing of the vegetables can be facilitated.

The temperature of water used in the shower process may be lower than the temperature of water (hot water) used in the blanching process.

If the temperature of the water used in the shower process is excessively high, the temperature of the boiled vegetables cannot be sufficiently lowered, resulting in lower workability or a problem in the aging process (S400). On the other hand, if the temperature of the water used in the shower process is excessively low, the temperature of the boiled vegetables decreases sharply and the texture may deteriorate. In consideration of this, the temperature of water used in the shower process may be preferably 0 to 30°C, more preferably 5 to 25°C.

The shower step (S300) according to at least one of the types of vegetables, the temperature of the hot water used for blanching vegetables, the time required for blanching vegetables, and the waiting time until the ripening step (S400) starts after the vegetables are blanched Can be omitted.

The vegetables that have been boiled after the boil-off step (S200) may be aged (S400). The aging step may include a process of browning the vegetables boiled in hot hot water to have a color similar to that of ordinary siraegi by placing them at a relatively high temperature for a certain period of time.

It may be possible to omit the shower step (S300) in consideration of variables such as the temperature of the boiled vegetables, the type, size, and amount of vegetables.

In order to more effectively perform the ripening of the boiled vegetables, it may be desirable to perform the ripening of the vegetables in a sealed state. Here, the sealing may mean a state that is completely blocked so that external air and moisture cannot penetrate, and may mean a state that allows the penetration of external air and/or moisture to some extent.

For example, a container with a lid contains boiled vegetables, and the lid of the container is closed as a seal. Alternatively, the degree of sealing the poached vegetables in a plastic bag and tying the opening of the plastic bag may be regarded as sealing. Alternatively, it is also possible to see the state where the vegetables are boiled in a container and the container is covered with plastic is sealed.

In order to further improve the effect of ripening, it may be desirable to ripen the vegetables for an appropriate time. If the ripening time of boiled vegetables is excessively long, problems such as softening of vegetables and deterioration of texture may occur. On the other hand, if the ripening time of the boiled vegetables is excessively short, the vegetables are not sufficiently aged, and the color of the vegetables may be deteriorated. In consideration of this, the time for ripening the poached vegetables may preferably be 30 minutes to 4 hours, more preferably 1 hour to 3 hours.

Through this aging step (S400), even if the process of drying vegetables such as radish for a long time is omitted, it is possible to manufacture Siraegi having sufficient taste, texture, and color.

For example, if the raw radish that has not gone through the drying process (drying process) is boiled, and the boiled raw radish is aged in a sealed state at a sufficiently high temperature for 30 minutes to 4 hours, preferably 1 hour to 3 hours, It is possible to prepare siraegi having a taste, texture, and color similar to that of drying radish over several days.

Accordingly, it may be possible to manufacture a large amount of Siraegi within a short time by using the aging step (S400).

In the case of using raw radish, since a sufficiently high temperature is required in the aging process (S400), it may be preferable that the shower step (S300) is omitted.

After the aging step (S400), the aged vegetables may be put into the washing unit 20 to be washed (S500).

The temperature of water used in the washing process may be lower than the temperature of water (hot water) used in the blanching process.

For example, the temperature of water used in the washing process may be 0 to 30°C, preferably 5 to 25°C.

The cleaning process has been described in detail above.

Thereafter, the washed vegetables may be cooled (S600). This cooling process may be performed by the cooling unit 30.

The temperature of water used in the cooling process may be lower than the temperature of water used in the washing process.

For example, the temperature of water used in the washing process may be -4 to 15°C, preferably 0 to 10°C.

Since the vegetables are sufficiently washed during the washing process, the time required for the cooling process may be shorter than the time required for the washing process.

To this end, the speed of water in the cooling water tank 300 of the cooling part 30 may be faster than the speed of water in the second water tank 200. This may be possible to control the water jet amount, jet speed, etc. of the flow generating unit 310.

Thereafter, the cooled vegetables may be dehydrated (S700). For example, cooled vegetables can be added to a dehydrator to dehydrate.

The dehydration step (S700) may be omitted in consideration of variables such as the amount of moisture in the vegetables washed after the cooling step (S600) and the storage state of the washed vegetables.

Thereafter, the dehydrated or cooled vegetables can be rapidly frozen at a temperature of -20 to -40°C (S800).

It is possible to vacuum-pack vegetables before quick freezing them. For example, washed vegetables can be vacuum-packed using a plastic pack or the like.

After that, vacuum-packed vegetables can be rapidly frozen at a temperature of -20 to -40°C.

You can blanch vegetables, wash poached vegetables, cool washed vegetables, and quickly freeze cooled vegetables in the manner described above.

Hereinafter, the present invention will be described by specific examples.

[Example 1]

In order to find out the effect according to the ripening time of the boiled vegetables, the vegetables were treated in the following way, and the treated vegetables were examined.

First, radish and Chinese cabbage (leaves) were selected as vegetables to be treated.

Vegetables were boiled in hot water at 85° C. for 40 seconds using the boiling part 10 described in FIGS. 2 to 10.

Thereafter, the vegetables boiled were aged under the same conditions as in Table 1 (mature time 0 hours, 1 hour, 3 hours, 8 hours).

Thereafter, the aged vegetables were washed with cold water at 15°C using the washing unit 20.

A number of inspectors (users) inspected the washed vegetables according to their color, taste, texture, etc., and assigned from the lowest 0 points to the highest 10 points.

Results were derived by averaging scores of multiple inspectors.

Ripening time (hr) color flavor Texture
Radish 0 2 6 7 One 8 8 8 3 9 8 8 8 5 2 3
Chinese cabbage (leaves) 0 2 6 6 One 7 7 8 3 7 8 7 8 6 3 2

Looking at Table 1, it can be seen that in the case of both radish and Chinese cabbage (leaf), the maturation time is 0 hours, that is, the evaluation of the color item is very low when not ripening.

This may mean that the color of the vegetable is not sufficiently satisfactory because the vegetable is not sufficiently browned by not ripening.

In addition, in the case of both radish and Chinese cabbage (leaf), it can be seen that the evaluation of taste and texture items is very low when the maturation time is 8 hours.

This can be seen as a decrease in taste and texture due to excessive ripening of vegetables.

On the other hand, in the case of both radish and Chinese cabbage (leaf), it can be seen that the evaluation score is sufficiently high in the terms of color, taste, and texture when the maturation time is 1 hour and 3 hours.

[Example 2]

In order to find out the effect of the cold water shower on the boiled vegetables, the vegetables were treated in the following manner, and the treated vegetables were examined.

The process of blanching vegetables under the same conditions as in Example 1 was carried out.

Thereafter, as shown in Table 2, a cold water shower was performed on some vegetables, and a cold water shower was not performed on the remaining vegetables.

The cold water shower was performed by spraying cold water at 15° C. onto the boiled vegetables using the shower unit 170 described above.

Thereafter, all vegetables were aged for 30 minutes.

Thereafter, vegetables were washed and evaluated under the same conditions as in Example 1.

shower Ripening time (min) color flavor Texture Radish Never 30 8 4 5 Carried out 30 8 7 8 Chinese cabbage (leaves) Never 30 6 3 3 Carried out 30 7 6 8

Looking at Table 2, it can be seen that in the case of both radish and Chinese cabbage (leaves), evaluation of taste and texture items was relatively low when the boiled vegetables were not showered with cold water.

This can be seen as a problem that occurred because the vegetables went through the aging process while the temperature of the vegetables was excessively high because the cold water shower was not performed after the vegetables were boiled.

On the other hand, in the case of both radish and Chinese cabbage (leaf), it can be seen that the evaluation score is sufficiently high in terms of color, taste, and texture when the boiled vegetables were showered with cold water.

[Example 3]

In order to find out the effect of the condition on the ripening process of the boiled vegetables, the vegetables were treated in the following way, and the treated vegetables were examined.

The process of blanching vegetables under the same conditions as in Example 1 was carried out.

Thereafter, as shown in Table 3, some vegetables were subjected to the aging process in an open state, and the remaining vegetables were subjected to the aging process in a sealed state.

Here, the open state may mean a state in which the boiled vegetables are contained in the container and the lid of the container is not covered.

The sealed state may mean a state in which the boiled vegetables are contained in a container, and the container is covered with plastic.

The maturation time was 3.5 hours for all vegetables.

Thereafter, vegetables were washed and evaluated under the same conditions as in Examples 1 and 2.

Aging conditions Ripening time (hr) color flavor Texture Radish Opening 3.5 3 6 6 Sealing 3.5 9 9 8 Chinese cabbage (leaves) Opening 3.5 4 5 6 Sealing 3.5 8 9 8

Looking at Table 3, it can be seen that in the case of both radish and Chinese cabbage (leaves), evaluation is low in terms of color when the ripening process is performed in an open state.

This can be considered to be due to insufficient aging due to excessive heat and water leakage of vegetables during the aging process.

On the other hand, in the case of both radish and Chinese cabbage (leaf), it can be seen that the evaluation score is sufficiently high in terms of color, taste, and texture when the aging process is carried out in a sealed state.

[Example 4]

In order to find out the effect of the cooling process on the boiled vegetables, the vegetables were treated in the following way, and the treated vegetables were examined.

The process of blanching vegetables under the same conditions as in Example 1 was carried out.

Thereafter, vegetables were washed under the same conditions as in Example 1.

Thereafter, as shown in Table 4, cooling treatment was performed for some vegetables, and cooling treatment was omitted for the remaining vegetables.

The temperature of water used in the cooling process is about 4℃, and the time required for the cooling process is about 30 seconds.

Thereafter, both the cooled vegetables and the non-cooled vegetables were rapidly frozen at a temperature of -25°C, and maintained for one day (24 hours).

Thereafter, the quick-frozen vegetables were thawed at room temperature and evaluated.

Cooling treatment color flavor Texture Radish skip 7 6 6 Carried out 8 8 9 Chinese cabbage (leaves) skip 6 7 6 Carried out 9 9 8

Looking at Table 4, it can be seen that the evaluation in terms of taste and texture is low in the case of omitting cooling treatment after washing vegetables from both radish and cabbage (leaf). This is predicted to be because the boiled vegetables were quickly frozen in a state that the temperature of the vegetables was not sufficiently lowered after washing.

On the other hand, it can be seen that the evaluation score is sufficiently high in terms of color, taste, and texture when vegetables are washed and then cooled and then rapidly frozen in both radish and cabbage (leaf).

As described above, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.

Therefore, the above-described embodiments are to be understood as illustrative and not limiting in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description described above, and the meaning and scope of the claims And all changes or modified forms derived from the equivalent concept should be interpreted as being included in the scope of the present invention.

Claims (4)

A boiling part for blanching vegetables;
A cleaning part for washing the vegetables boiled by the boiling part; And
A cooling part for cooling the vegetables washed by the washing part;
Including,
The cooling unit,
A water cooling unit for cooling water;
Vegetables washed by the washing unit are added, and the cold water cooled by the water cooling unit is filled, and the temperature of the water (cold water) filled in the cooling water tank 300 is lower than the temperature of the water filled in the water tank of the washing unit , When vegetables washed by the washing unit are put in a state filled with cold water, the product temperature decreases while moving from the inlet (EN) to the outlet (EX), and its length (S1) is the water tank of the washing unit. Cooling water tank configured to be shorter than the length of the; And
A flow generator for generating a flow of water from an entry to an exit of the cooling water tank; Including,
The water cooling unit,
Water circulation unit; First supply pipe; A second supply pipe; And a water circulation unit; By including, it is possible to cool water supplied from the outside or cool water supplied from the water circulation unit,
When water purified by a water purification unit provided in the washing unit is supplied to the water circulation unit through a first supply pipe, the water circulation unit supplies purified water supplied through the first supply pipe to the water cooling unit, and water from the outside It is possible to be supplied to the water cooling unit through the second supply pipe,
The water cooling unit cools at least one of purified water supplied from the water circulation unit and water supplied from the outside through the second supply pipe,
The water cooled by the water cooling unit may be supplied to the cooling water tank through a third supply pipe or may be supplied to the flow generation unit,
The cooling unit may include a covering part covering the cooling water tank; It further comprises, in order to more easily put the vegetables washed in the state where the cover is installed in the cooling water tank to the inlet EN side, the inlet of the cooling water tank 300 in a state in which the inlet EN is inclined ( An automatic processing device for clean vegetables, characterized in that the upper part of the wall (EW) on the EN) side is formed in an extended shape than the lower part. delete delete delete

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