JP2005185144A - Method and apparatus for washing and sterilizing vegetable - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for washing and sterilizing vegetables, which enables the efficient washing of various kinds of vegetables, the reduction in the amount of used water, the inhibition in the damages to the vegetables, and the sufficient sterilization of even the overlapped portions of the vegetables, and to provide an apparatus therefor. <P>SOLUTION: The method for washing and sterilizing the vegetables comprises a washing process for rotating a basket 25 having the raw material vegetables cut in a prescribed size therein in a washing tank 10 and simultaneously washing the vegetables with washing water, a dehydration process for dehydrating the washed raw material vegetables, and a sterilization process for sterilizing the dehydrated raw material vegetables with sterilizing water, wherein the washing water is gas-dissolved pressurized water, and the washing tank 10 or the front side of the washing tank 10 is opened in the atmosphere to form fine bubbles in the washing tank 10. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention can be used in various ways, for example, in raw vegetable cut processing companies, side dish companies, backyards such as mass retailers, bento processing companies (bender factories, etc.), over-the-counter bento companies, restaurants, food supply companies such as carousel sushi, etc. The present invention relates to a vegetable cleaning and sterilizing method and apparatus for providing cut vegetables.

  In order to provide fresh and safe cut vegetables, it is first necessary to remove many dirt and germs attached to the surface of the vegetable during the washing process, leaving the original nutrients of the vegetable. It is to remove the bacteria that have penetrated to the inside and stop the juice from the vegetable cut surface. It is also important to clean the vegetables so as not to damage the surface.

  In the case of washing vegetables in ordinary households, the types and amounts of vegetables used are small, so they can be washed carefully by hand, and it is possible to remove bacteria, soil, sand (mud), dust, and other germs. Since vegetables can be washed without damaging them, it is possible to eat fresh vegetables with sufficient nutrients.

  On the other hand, in the above-described raw vegetable processing factory, prepared food company, etc., a large amount of vegetables are washed, so that the washing machine is used for washing the vegetables. As a conventional washing machine, for example, a washing tank for washing vegetables, a sterilizing tank for sterilizing after washing, and a finishing tank for washing away adhesion of sterilized water, etc. are roughly divided into the following tanks: As a method for transferring to a bucket, a bucket method using power, a rod transfer method using human power, and the like are adopted.

  As a method for washing vegetables in the washing tank, an air blow or a water flow method is generally used. Air blow removes foreign matter by powerful bubbling cleaning. In the water flow method, the wash water is continuously supplied without stopping in the flow direction and discharged to the outside.

  However, cleaning with strong air blow or strong water current has a problem that the surface of vegetables is damaged or cut scraps are embraced together, resulting in poor cleaning efficiency. Vegetables that contain a lot of cut foods will quickly spoil, and will deteriorate the taste and texture. Therefore, there is a problem that a large amount of waste is generated and disposal costs are required. Further, in the water flow method, since the cleaning water in the tank is always kept in a new state, the water supplied to each tank is discharged to the outside as it is, so that a large amount of water is required.

  Furthermore, in a sterilization process, there exists a problem that a chemical | medical solution cannot penetrate | penetrate uniformly to the part which vegetables overlapped. Furthermore, in the sterilization tank, the residual chlorine concentration (pH value) derived from hypochlorite, which is a sterilizing agent, fluctuates due to the effects of water brought in from the previous tank. There are labor costs and drug costs.

  On the other hand, in Patent Document 1 below, a holding rotating body is rotatably arranged at the bottom of the washing tub, and a bowl-shaped storage container is detachably attached to the holding rotating body, and a bowl-like shape is formed by a lid that covers the upper part. A vegetable washing machine that stores vegetables in a storage container and executes a washing operation by forward / reverse rotation is disclosed. This vegetable washing machine is configured so that the preliminary washing → washing / sterilization → rinsing process can be automatically executed.

  When this vegetable washing machine is used, the washing water is stored in the washing tank for washing, so that water can be saved and space can be saved. However, with this vegetable washing machine, washing simply stirs the bowl containing vegetables in the water, so if the stirring is stopped, there is a possibility that dirt or foreign matter detached from the vegetables may be reattached, and separation is not possible. It is difficult to complete. In addition, in order to obtain a high cleaning effect, it is always necessary to clean with new water, which does not lead to water reduction.

  Furthermore, in Patent Document 1, although water saving is possible, water must be discharged for each treatment, so the amount of water saving is limited. In addition, in Patent Document 1, a chemical solution such as sodium hypochlorite is diluted with water to perform washing and sterilization at the same time. However, since the vegetables overlap with the centrifugal force only by washing by vortex, they overlap. There is a problem that the cleaning of the exposed part and the penetration of the sterilizing solution become worse.

JP-A-11-155546

  An object of the present invention is to wash vegetables that can efficiently wash a variety of vegetables, reduce the amount of water used, suppress damage to vegetables, and can sufficiently sterilize even overlapping parts of vegetables. It is to provide a sterilization method and apparatus.

  The vegetable washing and sterilizing method according to the present invention for solving the above problems is a washing step of washing with washing water while rotating a basket containing raw vegetables cut into a predetermined size in a washing tank, and after washing, the raw material A dehydration step for dehydrating vegetables and a sterilization step for sterilizing the dehydrated raw vegetables with sterilizing water, wherein the washing water is gas-dissolved pressurized water, and is opened to the atmosphere in the washing tank or in front of the washing tank. Cleaning is performed by generating fine bubbles therein.

  In the present invention, prior to the cleaning step, put the basket with raw vegetables in the water-washed cleaning tank, and the pre-cleaning step for washing for a predetermined time, and after the pre-cleaning, take out the basket and measure the raw vegetables to an appropriate size. And a processing step of cutting. Since this pre-cleaning / processing step is performed in the same cleaning tank as the cleaning step, space can be saved.

  In the washing step, the gas-dissolved pressurized water is circulated between the washing tank and the pressurized tank by a pressure pump. That is, while circulating water, water is forcibly mixed with gas (air, carbon dioxide gas, etc.) in a pressurized tank to form gas-dissolved pressurized water, and before it flows into the washing tank or the washing tank. Open to atmosphere. Thereby, fine bubbles are generated in the washing tank, and the vegetables can be washed.

In the present invention, the sterilized water after sterilization is recovered. Since the collected sterilized water can be used as cleaning water in the next pre-cleaning / treatment process, etc., it saves water. In addition, the washed water (gas-dissolved pressurized water) after washing used in the washing process is also collected and reused in the next washing process. This is because the fine bubbles have a floating separation action that separates contaminants such as foreign substances from vegetables and floats on the surface of the water. Because it is reusable. For this reason, it becomes possible to further save water.
Furthermore, in this invention, it is preferable to include the finishing dehydration process for removing a sterilization liquid from the raw material vegetable surface after a sterilization process.
The dehydration step and the finish dehydration step are preferably performed while rotating the koji containing the raw vegetables.

  The vegetable washing and sterilizing apparatus of the present invention includes a washing tank provided with a rotary table at the bottom for placing a bowl for containing raw vegetables, a pressure pump connected to the washing tank through a circulation pipe, and circulating gas-dissolved pressurized water, A pressurized tank, a means for opening the gas-dissolved pressurized water to the atmosphere to generate fine bubbles in the washing tank, a gas-dissolved pressurized water recovery tank for collecting the gas-dissolved pressurized water after washing from the washing tank, and sterilizing the washing tank A water supply means, a sterilizing water recovery tank for recovering sterilized water after sterilization from the cleaning tank, and a water supply pump for feeding the recovered liquid from the gas-dissolved pressurized water recovery tank and the sterilizing water recovery tank to the cleaning tank.

  The gas-dissolved pressurized water recovery tank and the sterilized water recovery tank are preferably connected to a water supply pipe to the cleaning tank via a switching valve in order to make the facility compact.

  According to the present invention, vegetables are basically washed by the floating separation action of fine bubbles. That is, wax, liquid juice, soil, mud, etc. are separated from vegetables by the surface active effect (that is, the cleaning effect that peels off and separates dirt components, etc.), and cut scraps generated at the time of cutting the vegetables also float on the water surface. Therefore, it is sufficient if the rotation of the koji with the raw vegetables is slow (usually about 5 to 50 revolutions / minute), and the gas-dissolved pressurized water also flows gently (flow rate: usually about 10 to 100 liters / minute). ) Only has a sufficient cleaning effect, so there is no damage to vegetables as in the conventional air blow or water flow bucket system, and cut scraps do not adhere to the vegetable surface, and further reduce the amount of water used. Can do.

On the other hand, since the water | moisture content of the vegetable surface is removed by the spin-drying | dehydration process after washing | cleaning, in the sterilization process after a spin-drying | dehydration process, a sterilization liquid can be osmose | permeated rapidly to the inside where the cut vegetables cut overlapped. Further, since the sterilization is performed after the dehydration, the concentration of the sterilizing agent is not lowered by water brought from the front tank as in the conventional case. Furthermore, by removing the sterilizing liquid adhering to the vegetable surface, it becomes possible to wash and sterilize fresh vegetables without skipping nutrient components.
In such a dehydration step and a finish dehydration step, water and a sterilizing solution can be efficiently removed by rotating the koji containing the raw vegetables. The rotational speed in this case may be moderate as described above (usually about 5 to 50 revolutions / minute).

  Therefore, when washing a variety of vegetables, not only the amount of water used can be reduced, but also the damage to the vegetables can be suppressed, and foreign substances and dirt adhering to the vegetables can be efficiently and sufficiently removed. Since the sterilizing solution can penetrate inside, it is safe and can eat fresh vegetables with lots of nutrients.

  Hereinafter, an embodiment of the present invention will be described. FIG. 1 is a schematic view of an apparatus for carrying out the vegetable cleaning and sterilization method of the present invention. First, this apparatus configuration will be described.

  As shown in FIG. 1, this apparatus has a cleaning tank 10 as a main component, a self-contained pump 11 for feeding water into the cleaning tank 10, and a cleaning water recovery system for recovering water inside the cleaning tank 10. A tank 12, a pressure pump 13 and a pressure tank 14 for generating fine bubbles, and a sterilized water recovery tank 15 for recovering sterilized water are provided. The washing tank 10, the pressurizing pump 13 and the pressurizing tank 14 are sequentially arranged along the closed water channel (pipe) S. The pressurized tank 14 is provided with a gas supply connection port 16 for supplying gas from a compressor, a gas cylinder or the like.

  For convenience of explanation, the apparatus configuration will be described in the order of pre-cleaning of raw material vegetables, fine bubble cleaning, dehydration, sterilization, and finish dehydration, starting from the collection tanks 12 and 15.

  In the pre-cleaning of the raw vegetables, the water in the sterilizing water recovery tank 15 advances from the electromagnetic valve 1V, the electromagnetic valve 2V and the self-contained pump 11 in the direction of the arrow along the pipe line P1, and is injected into the cleaning tank 10. A pipe line P2 having an electromagnetic valve 3V that operates simultaneously with the completion of the pre-cleaning is provided in the lower part of the cleaning tank 10, and the pre-wash water passes from the pipe line P2 through the electromagnetic valve 3V, through the pipe line P3, and to the external drainage 31 To be released.

  In the cleaning with fine bubbles, the water in the cleaning water recovery tank 12 is sent by the self-contained pump 11 through the electromagnetic valves 4V and 2V in the direction of the arrow P1 and injected into the cleaning tank 10. When a set amount of water enters the washing tank 10, the washing tank strainer 1S circulates in the closed water passage S in the direction of the arrow through the pressure pump 13 and the pressure tank 14. A swirl is formed in the pressurized tank 14, and a gas such as air discharged from the connection port 16 is entrained and mixed at the speed of the swirl, and the pressure adjustment valve (pressure reducing valve) 5V or the nozzle 1N is opened to the reduced pressure atmosphere for cleaning. Fine bubbles are generated in the tank 10. When the fine bubble cleaning is completed, the cleaning water passes through the pipe line P2 and the pipe line P22, and is recovered in the recovery tank 12 through the electromagnetic valve 6V and in the pipe line P21. Only one of the pressure regulating valve 5V and the nozzle 1N for releasing to the atmosphere may be provided. Further, the pressure regulating valve 5V is preferably provided in the vicinity of the cleaning tank 10 (usually at a position of about 0.1 to 3 m before the cleaning tank 10) in order to generate fine bubbles. A filter device 33 is provided in the pipe line P22 upstream from the branch point with the pipe line P21. The filter device 33 is for removing impurities (such as agricultural chemicals, organic substances, inorganic substances) from the water discharged from the cleaning tank 10. As the filter device 33, for example, various water filtration devices such as a carbon filter (activated carbon filtration), a reverse osmosis membrane, a prefilter, and a microfilter can be employed.

  In the sterilization process, the sterilizing agent dilution mixer 29 is built in the apparatus 1, and the sterilizing agent undiluted solution (for example, following the concentration of 2000 ppm undiluted solution) sent from the sterilizing agent undiluted solution tank 30 through the opening / closing valve 14V and the conduit P6. The sterilized water obtained by diluting chlorous acid HClO) with water about 50 to 70 times passes through the solenoid valve 13V and the pipe P5 in the direction of the arrow, and becomes a shower from a plurality of nozzles 2N provided in the upper part of the washing tank 10. It is injected into the cleaning tank 10. When the sterilizing water is filled to the set amount in the washing tank 10, the injection of the sterilizing water is stopped, the electromagnetic valve 7V is opened, and the sterilizing water is sent from the pipe line P2 at the bottom of the washing tank to the pipe line P22 in the direction of the arrow. Then, the fuel is recovered in the recovery tank 15 through the filter device 33 described above. In place of the sterilizing agent dilution mixer 29 and the sterilizing agent stock solution tank 30, an electrolytic anodic water (slightly acidic hypochlorous acid water) generator (for example, “Sunny High Electrolytic Generator” manufactured by Zipcom Co., Ltd.) is provided. May be. Moreover, the ozone water produced | generated with an ozone production | generation apparatus can also be used as sterilization water.

  A rotary table 18 is installed in the lower part of the cleaning tank 10. The rotary table 18 is provided with a support bar 19 for preventing pitching and rolling. In order to rotate the rotary table 18, a transmission gear 20 and a vertical motor 21 are installed outside the cleaning tank so as to be driven by a belt 22. The vertical motor 21 can change the rotation speed with an inverter, and the transmission gear 20 can be freely replaced. At the top is a ring 23 for bundling the support bars 19. The basket 28 placed on the rotary table 18 is a container made of a metal mesh made of plastic, metal (stainless steel, etc.) or a container having a number of punching holes, and serves as a means for suppressing the floating of vegetables. A net-like lid 24 is attached.

  Further, at the position of the upper limit water level of the cleaning water on the side surface of the cleaning tank 10, there is a drainage of insects, cut scraps, foreign substances, etc. generated in the cleaning process floating on the water surface and forming a lump (hereinafter referred to as floating lump). An outlet 26 is provided, and a drain pipe P8 is disposed outside the outlet 26. When the surface of the washing water is at the upper limit water level, the washing water naturally flows from the drain 26 to the discharge pipe P8, so that a lump of suspended matter is guided to the discharge pipe P8 together with the outside of the washing tank 10. To be discharged.

  In this embodiment, the electromagnetic valve 10V in the middle of the pressurizing pump 13 from the strainer 1S is closed and the electromagnetic valve 9V is opened, and the pressurizing pump 13 sucks the water in the washing water recovery tank 12 to pressurize the water smoothly. The tank 14 is configured to be discharged to the cleaning tank 10 through the regulating valve 5V or the nozzle 1N. For this reason, the upper limit water level rises, and the lump of the suspended | floating matter guide | induced to the drainage pipe P5 from the drain outlet 27 is discharged | emitted out of the washing tank 10 with water. This forcibly discharges cut scraps and foreign matters floating on the upper part. Moreover, it can suppress that the turbidity of washing water becomes high by forcibly draining cut waste and foreign matters and supplying additional water. Accordingly, the cleaning water can be reused in conjunction with the water purification by the filter device 33 described above. In the collection tank 12, a ball tap 29 is attached to the water supply port to supply water.

  That is, the washing water is always kept at 10 NTU or less in a state of low turbidity such as wax, microorganisms, and juice components due to the separation action of the fine bubbles, and can be circulated and reused. Therefore, unlike the conventional case, it is not necessary to use the water in such a manner that water is flowed in one direction and the cleaning is completed only once, and the amount of water used can be greatly saved.

  Connected to the bottom of the cleaning tank 10 or in the vicinity thereof are a nozzle 1N for discharging fine bubble water and a pipe P2 for discharging out of the tank when cleaning / sterilization is completed. Further, a water supply pipe P7 before cleaning is connected to the upper part of the cleaning tank 10, and further, a strainer 1S for circulating water in the cleaning tank 10, a sterilization shower nozzle 2N, and a metering for putting a chemical solution or a medicine. A box 28, a water supply pipe P7 having a water supply port for supplying water to the measuring box 28, and an opening / closing valve 11V and an electromagnetic valve 12V for opening and closing the water supply are provided. The upper part of the cleaning tank 10 is closed with an upper lid 32. Water is discharged to the measurement box 28 through the water supply pipe P7. The on-off valve 11V is for stopping water supply when the electromagnetic valve 12V is repaired or the like, and is open in a normal operation state.

  The weighing box 28 is used when a sterilizing water shower is not used, and is not necessarily required. Examples of the chemical solution or drug to be placed in the measuring box 28 include hypochlorites such as sodium hypochlorite, calcium preparations, and surfactants.

  Next, the operation procedure and operation of this apparatus will be described. As described above, the operation procedure of this apparatus is divided into five steps: pre-cleaning step → fine bubble cleaning step → dehydration step → sterilization step → finishing dehydration step. After taking out, trimming, cutting (cutting), etc., it is fully automatic from the fine bubble cleaning process to the finishing dehydration process. FIG. 2 shows the timing operation of the main part in the series of steps. Note that the time required for each step shown in FIG. 2 is an example, and is not limited to this. In addition, the opening / closing operation of a solenoid valve, a motor, or the like described below can be automatically performed by a known timer control.

  First, in the pre-cleaning step, a chemical solution or a chemical is put into the measuring box 28, then raw vegetables before cutting are put into the basket 25, and the upper lid 32 is closed. Next, the solenoid valves 1V and 2V are opened, the water supply pump 11 is operated, and water is supplied from the recovery tank 15 to the cleaning tank 10 through the water supply pipe P1. When the washing tank 10 is filled with water, the water supply pump 11 is stopped and simultaneously the solenoid valves 1V and 2V are closed. Next, the rotary table motor 21 is driven to rotate the collar 25. Further, when the inside of the washing tank 10 becomes full, the solenoid valve 12V is opened, and the chemical solution or medicine in the measuring box 28 is poured into the washing tank 10 together with water. The solenoid valve 12V is closed when there is no longer any chemical or drug in the measuring box 28. Simultaneously with the completion of the cleaning, the electromagnetic valve 3V is opened and the cleaning water is discharged to the drain 31 through the drain pipe P2 outside the apparatus 1. At the same time as the electromagnetic valve 3V is opened, the rotary table motor 21 is stopped. And the solenoid valve 3V is closed in the stage which discharged | emitted all the washing water through the drainage pipe P2.

  In the cleaning process using fine bubbles, first, the upper lid 32 is opened, the bowl 28 containing cut vegetables is placed on the rotary table 18, the upper lid 32 is closed, and then the water supply pump 11 and the rotary table motor 21 are operated in this order. . Simultaneously with the start of the water supply pump 11, the solenoid valves 2V and 4V are opened to supply water in the recovery tank 12 from the upper part of the washing tank 10 through the water supply pipe P1. When the water level rises to the upper part of the strainer 1S (at the time of full water), the electromagnetic valve 10V is opened, the pressurizing pump 13 is operated, and the pressure tank 14 is discharged. The water discharged into the pressure tank 14 forms a vortex, and a gas such as air sent from the connection port 16 is vortexed and mixed, and then passes through the pipeline S from the lower discharge port of the pressurized tank 14. Then, fine bubbles are discharged into the cleaning tank 10. The rotation of the rice cake 25 containing the raw vegetables by the drive of the rotary table motor 21 may be slow, and usually about 5 to 50 rotations / minute is appropriate.

  The water supply pump 11 is stopped when the water containing fine bubbles is discharged from the nozzle by the pressure regulating valve 5V for opening to the atmosphere provided in the middle of the pipe S or the nozzle 1N provided in the cleaning tank 10, and the electromagnetic valve 2V. 4V closes.

The lump of floating material that has floated in the process of cleaning by circulating fine bubbles for a set time is forcibly discharged out of the cleaning tank 10 by intermittently operating the water supply pump 11 and the solenoid valves 2V and 4V several times. To do. The lump of suspended matter discharged together with water is discharged from the discharge port 26 through the pipe P8 to the external drainage 31.
When the fine bubble cleaning is completed, the operation of the pressurizing pump 13 is stopped and the electromagnetic valve 10V is closed. Simultaneously with closing the electromagnetic valve 10V, the electromagnetic valve 6V is opened to recover the cleaning water in the cleaning tank 10 from the pipe P2 to the recovery tank 12. Further, the replenishing water for the recovery tank 12 is supplied from the ball tap 29.

  When the above washing process is completed, the dehydration process is started. The rotary table motor 21 is operated to rotate the basket 25. In the dehydration step, first, the electromagnetic valve 6V is opened, and water droplets and the like adhering to the vegetable surface are collected from the pipeline P2 to the collection tank 12. On the other hand, since the cocoon 25 continues to rotate, it becomes easy to remove moisture from the overlapping portion of the vegetable leaves. At this time, it is preferable that the number of rotations of the rotary table 18 is reduced or reversely rotated to minimize damage.

  In the next sterilization step, the rotary table motor 21 continues to operate and rotates the basket 25 in the cleaning tank 10. In this state, the electromagnetic valve 13V is opened, and sterilizing water is sprayed from the nozzle 2N through the pipe line P5. When the upper limit water level reaches the set water level, the electromagnetic valve 13V is closed and spraying from the nozzle 2N is also stopped. At the same time, the electromagnetic valve 7V is opened and the sterilizing water is collected in the collection tank 15 through the pipes P2, P22.

  When electrolytic anodic water (hypochlorous acid aqueous solution) is used as the sterilizing water, the residual chlorine concentration in the sterilizing water is preferably 10 ppm / L to 200 ppm / L. When ozone water is used, the ozone concentration is preferably 1 ppm / L to 15 ppm / L. Further, instead of sterilization with electrolytic anodized water or ozone water, as in the pre-cleaning step, chemical liquid or chemical may be put into the measuring box 28 to make sterilized water, and immersion sterilization may be performed with this.

  The conventional dipping method has a characteristic that the ozone concentration or the residual chlorine concentration is extremely lowered at the stage of contact with the vegetable surface, whether it is ozone water or electrolytic anodic water. On the other hand, in this embodiment, since the shower spraying method is employed in the sterilization process, new sterilized water is always sprayed on the vegetable surface, so that the concentration of the sterilizing component can be stabilized. In addition, by performing dehydration after the washing step, the sterilizing water can be permeated to the overlapping part of the vegetables, so that a high sterilizing effect can be expected from the vegetable surface to the inside of the vegetable. That is, in conventional vegetable washing, sterilization was performed immediately after washing, and the absorption efficiency of sterilized water was very poor. However, in the present invention, dehydration is performed once after washing and water is blown away by 5% to 15% or more. The sterilized water is easily absorbed into the vegetables.

  In the final dehydration, the electromagnetic valve 7V for draining the sterilizing water in the cleaning tank 10 is kept open and the rotary table motor 21 is still in operation. Dehydration is only required to remove water droplets (mainly sterilized water) on the vegetable surface. Therefore, in the conventional dehydration process, since vegetables absorb a lot of water, dehydration took 5 minutes or more, whereas in the present invention, the dehydration time is also usually a short time of about 30 seconds to 1 minute. It's okay. Thereby, in this invention, the nutrient of a vegetable can be left to the maximum and the watery vegetable containing many nutrients can be provided.

  In addition, in the conventional dehydration method, a finishing tank and a dehydrator for removing sterilized water adhering to the vegetable surface in the washing tank are generally arranged separately, and when dehydrating, Vegetable juice or the like adhered to the recesses, which generated fungi such as mold. For this reason, when the koji is rotated, it adheres to the vegetables and increases the bacteria. However, the dewatering finish in the present invention considers the finishing tank and dehydration together, and causes the generation of molds attached to the recesses such as koji. Since the liquid soup can be removed, there is no need to clean the jar and to transfer the jar from the finishing tank to the dehydrator as in the past, thus reducing labor costs.

  As described above, in the method of the present invention, since all the steps are performed automatically in the cleaning tank 10, the apparatus itself can be reduced in size.

  The gas used for generating the gas-dissolved pressurized water includes oxygen gas, nitrogen gas, ozone gas, etc. in addition to air, and carbon dioxide gas used by vaporizing a liquid. Even gas can be used.

It is a schematic diagram which shows the apparatus structure concerning one Embodiment of this invention. It is explanatory drawing which shows the timing operation | movement of the principal part in each process.

Explanation of symbols

10 Washing tank 11 Water supply pump 12 Collection tank 13 Pressure pump 14 Pressure tank 15 Collection tank 25 籠

Claims (8)

In the washing tank, while washing the bowl containing raw vegetables cut into a predetermined size, washing with washing water,
A dehydration step of dewatering the raw vegetables after washing;
Including a sterilization step of sterilizing dehydrated raw vegetables with sterilized water,
A vegetable washing and sterilizing method, wherein the washing water is a gas-dissolved pressurized water, and is washed by generating fine bubbles in the washing tank by opening the atmosphere in the washing tank or before the washing tank.   Prior to the cleaning step, put a basket containing raw vegetables in the water-washed cleaning tank, and a pre-cleaning step for washing for a predetermined time, and after pre-cleaning, take out the basket and cut the raw vegetables into appropriate dimensions. The vegetable washing | cleaning sterilization method of Claim 1 including a process.   The vegetable washing and sterilizing method according to claim 1 or 2, wherein in the washing step, the gas-dissolved pressurized water is circulated between a washing tank and a pressurized tank by a pressure pump.   The vegetable washing sterilization method according to any one of claims 1 to 3, wherein the sterilized water is recovered after sterilization.   The vegetable washing and sterilizing method according to any one of claims 1 to 4, wherein the washing water is recovered after washing.   The vegetable washing and sterilizing method according to any one of claims 1 to 5, further comprising a finishing dehydration step for removing the sterilizing liquid from the raw vegetable surface after the sterilizing step.   The vegetable washing and sterilizing method according to any one of claims 1 to 6, wherein the dehydration step and the finish dehydration step are performed while rotating a koji containing raw vegetables. A washing tank provided with a rotary table at the bottom for placing a bowl containing raw vegetables;
A pressure pump and a pressure tank that are connected to the washing tank by a circulation pipe and circulate the gas-dissolved pressurized water;
Means for opening the gas-dissolved pressurized water to the atmosphere to generate fine bubbles in the washing tank;
A gas-dissolved pressurized water recovery tank for recovering the gas-dissolved pressurized water after cleaning from the cleaning tank;
Means for supplying sterilizing water to the washing tank;
A sterilizing water recovery tank for recovering the sterilized water after sterilization from the washing tank;
A vegetable cleaning and sterilizing apparatus comprising a water supply pump for feeding a recovery liquid from the gas-dissolved pressurized water recovery tank and the sterilizing water recovery tank to the cleaning tank.

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