JP2006014671A - Device for squeezing vegetable - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a low cost device for squeezing boiled vegetables by simple operation, which device can perform draining treatment of constant quality without injuring flesh quality of the boiled vegetables. <P>SOLUTION: The device for squeezing vegetables comprises a container 1 having holes 2, 2, 2.., a cylindrical body 3 formed to be contained in the container 1, a loading table 4 for the container 1, which loading table, in the cylindrical body 3, carries the container 1 and makes it liftable, and a lifting means 5 for the loading table 4, wherein the container 1 is formed so that the body periphery of an opening or the upper half of the container 1 has a shell diameter to be fixed on an upper periphery rim 3' of the cylindrical body 3, and the bottom of the cylinder 3 is connected to a air-suction means 7 through a steam separator 6 for separating air and water. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a vegetable squeezing device, and more particularly, to a device that drains water using the suction force of air suction means after boiled root vegetables such as onions and radishes and leaf vegetables such as spinach, spring chrysanthemum, sardines and mizuna. .

Generally, a technique is known for draining vegetables after boiled (hereinafter also referred to as “vegetables”) by hand-squeezing the vegetables as they are or in a cloth bag.
Further, as a device for squeezing boiled leaf vegetables, for example, in Patent Document 1, leaf vegetables are put into a container body provided with a large number of small holes for discharging juice, and this is squeezed with a pressurized body to squeeze juice. Thereafter, an apparatus for taking out leaf vegetables in the container body from the opening at the bottom of the container body is disclosed.

In addition, in Patent Document 2, as a method for dehydrating plant products, an article is placed in a dehydration chamber, the air partial pressure in the dehydration chamber is reduced to 1 to 2 mbar, and then the total pressure in the dehydration chamber is reduced by introducing heat transfer gas. A method of dehydrating by raising to 7 to 200 mbar and maintaining it as it is described.
Japanese Utility Model Publication No. 4-17029 (Fig. 1) JP-A-5-316944

However, the processing method using the hand-drawing requires a lot of labor and time, and it takes time and effort to clean and care the cloth bag after the processing.
In addition, when using the leaf vegetable squeezing apparatus described in the Japanese Utility Model Publication No. 4-17029, it is suitable for draining a large amount of leaf vegetables, but since the forced pressurizing process is performed with a pressurized body, the drained state is uniform. However, there is a problem that even the meaty part of leafy vegetables is damaged. In addition, the entire apparatus becomes a large-scale one, and it is difficult to install it in a small work place. The device described in Patent Document 2 is capable of completely or partially dehydrating an article by maintaining a dehydration chamber in a decompressed and pressurized state and further using a heat transfer gas. It has the disadvantages that it is necessary, requires skill in handling, and has high equipment costs.

  The present invention has been made to solve such problems, and when draining boiled vegetables, it can be processed by a simple operation and can be drained at a constant quality without deteriorating the meat quality of vegetables. It is made as a subject to provide a simple squeezing device.

  That is, the vegetable squeezing device of the present invention as a means for solving the above problems includes a porous container body, a cylindrical body that can accommodate the body of the container body, and the container within the cylindrical body. The container body has a mounting table on which the body can be moved up and down, and a lifting means for the mounting table, and the container body has an opening on the container body or an upper part of the trunk circumference when the mounting table is lowered. It is formed to have a body diameter that is locked to the upper peripheral edge of the cylindrical body, and the bottom of the cylindrical body is connected to the air suction means via an air / water separator that separates air and water. It is characterized by that.

  With such a configuration, the boiled vegetables are put into the container body and the air suction means is operated, whereby the surface moisture is removed and drained by the air flowing from the opening of the container body to the porous portion. That's good.

  At this time, the container body is maintained at a slight negative pressure by using a drop lid having approximately the same diameter as the inner diameter of the container body, and the drop lid is attracted to the surface of the vegetable layer and has a suitable pressing force. Can be added to vegetables. This is preferable because more efficient draining can be performed without damaging the meat quality of the vegetables.

  Further, a drainage hole is formed in the bottom of the steam separator or in the side wall near the bottom, and a check valve is attached to the outlet of the drainage hole, so that the steam separator is in operation while the air suction means is in operation. Since the water stored in the device can be drained naturally after the operation is stopped, it is preferable because the portion of the apparatus that is likely to be contaminated with bacteria can always be kept clean.

Since the vegetable squeezing apparatus of the present invention has the above-described structure, it is possible to obtain a drained vegetable with a constant quality by a simple operation of putting the vegetable in the container body and operating the air suction means. Moreover, by using a drop lid, it is possible to obtain a desired drained vegetable without losing the meat quality of the vegetable, and it is possible to suitably cope with various processing steps after draining.
Furthermore, by using the apparatus of the present invention, it is possible to provide a sanitary vegetable that has no fear of bacterial contamination.

  The present invention will be described below with reference to embodiments shown in the drawings.

  FIG. 1 is a cross-sectional explanatory view showing an example of the operating state of the vegetable squeezing device of the present invention, and FIG. 2 is a plan explanatory view showing an example of the arrangement of each means according to the present invention. FIG. 3 is an explanatory perspective view showing an example of a state in which a check valve is attached to the bottom of the steam separator according to the present invention.

  The vegetable squeezing apparatus according to the present embodiment, as shown in FIGS. 1 and 2, is a container body 1 having porous 2, 2, 2... For containing vegetables for draining the boiled vegetables. A cylindrical body 3 formed so that the body portion of the container body 1 can be stored; a mounting table 4 for the container body 1 that can be moved up and down by placing the container body 1 in the cylindrical body 3; Elevating means 5 for the mounting table 4 is provided. The bottom of the cylindrical body 3 communicates with the air suction means 7 via an air / water separator 6 that separates air and water. FIG. 2 is a plan view showing an example in which these means are arranged and connected in a compact manner.

  The container body 1 in this embodiment is a stainless steel container having a large number of holes with a diameter of 2 mm on the peripheral wall and the bottom surface, and is formed in a size that allows most of the body portion to be fitted into the cylindrical body 3. In addition, in the cylindrical body 3, a placing table 4 for the container body 1 that receives the inserted container body 1 and moves it up and down to a desired position is disposed. In this embodiment, the mounting table 4 can be lifted and lowered by lifting means (air cylinder) 5 disposed outside the cylindrical body 3. By lowering the mounting table 4, the container body 1 has its opening or upper half of the body circumference locked to the upper peripheral edge of the tubular body 3, so that the opening of the tubular body 3 is covered without a gap. It is as a structure.

The air / water separator 6 used in this embodiment is partitioned by a partition plate 11 so that inflow air does not flow due to a short circuit in the sealed chamber, and the pooled water that has been washed off by the partition plate at the bottom of the sealed chamber. A push-off door-like check valve 10 is provided so that the water can be drained naturally.
Further, a strainer 12 for removing moisture in the air that has flowed in is disposed at the air outlet of the steam separator 6. As a result, the air passing through the strainer 12 and discharged from the upper outlet of the steam separator 6 is sucked into the air suction means (blower) 7 in a state where moisture has been further removed, and released into the atmosphere.

  Since the embodiment of the present invention is configured as described above, the container body 1 has its body formed by putting boiled vegetables (onions) or the like in the container body 1 and placing it on the mounting table 4 to lower the mounting table. The periphery or the opening is inserted into the tubular body 3 until it reaches a position where it is locked to the upper peripheral edge 3 ′ of the tubular body 3.

  Subsequently, the air suction means 7 is operated by operating the control panel 13, and the air flowing into the container body from the opening of the container body 1 by this suction force passes through the pores 2, 2, 2. To the cylindrical body 3. At this time, the water droplets on the surface of the boiled vegetables and the moisture in the gaps between the vegetables are wiped off by the inflowing air and move sequentially into the cylindrical body 3 together with the air.

  At this time, by dropping the vegetables in the container body 1 from above and covering the lid 8, the suction force from the air suction means 7 is moderately strengthened, and at the same time, the suction force acts on the dropping lid 8, so Needless to say, the pressing force is applied and the efficiency of moisture removal can be further improved.

  The air and water that have moved into the cylindrical body 3 then move to the steam-water separator 6, and the air from which water has been removed by removing the water by the partition plate 11 and the strainer 12 in the steam-water separator 6 is air. It moves to the suction means 7 and is released into the atmosphere.

  The water separated in the steam / water separator 6 stays at the bottom of the steam / water separator 6 while the air suction means 7 is operating, but the pressure in the steam / water separator 6 is reduced as the air suction means 7 stops operating. Since the pressure returns to normal pressure from the state, the check valve 10 attached to the bottom opens and is naturally discharged to the outside (see FIG. 3). After the air suction means 7 is stopped, the drained vegetables remain in the container body 1, so that the mounting table 4 is raised and the container body 1 is pushed outward from the opening of the cylindrical body 3. The container body 1 is lowered and drained vegetables are taken out and processed. The emptied container body 1 is in a state that can accommodate boiled vegetables so as to be used for the next draining as it is.

  This is repeated thereafter.

  FIG. 2 shows an example in which the respective means in the present invention are arranged in a compact manner. By arranging in this way, the means can be installed in a narrow space in the processing site. In the present embodiment, the case where a commercially available blower is used as the air suction means has been described, but it goes without saying that a known vacuum (vacuum) pump or the like can also be used.

Cross-sectional explanatory drawing which shows an example of the operation state of this invention vegetable squeezing apparatus. Plane explanatory drawing which shows an example which arranged the squeezing apparatus of this invention vegetables compactly. Explanatory perspective drawing which shows an example of the state which has arrange | positioned the check valve in the bottom part of the steam-water separator which concerns on this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Container body 2 Hole 3 Cylindrical body 3 'Upper peripheral edge 4 Mounting stand 5 Lifting means 6 Air-water separator 7 Air suction means 8 Drop lid 9 Drain hole 10 Check valve 11 Partition plate 12 Strainer 13 Control panel 14 Drain receiving tank 15 Drain Exit
W accumulated water

Claims (3)

A container body having porosity, a cylindrical body formed so as to be able to accommodate a body portion of the container body, a mounting table for the container body that is placed in the cylindrical body so as to be movable up and down, The container body is formed with a body diameter that allows the opening or upper half of the container body to be locked to the upper peripheral edge of the cylindrical body when the stage is lowered. And the bottom part of the said cylindrical body is connected with the air suction means through the steam separator which isolate | separates air and water, The squeezing apparatus of the vegetables characterized by the above-mentioned. The vegetable squeezing device according to claim 1, wherein the container body includes a drop lid having substantially the same diameter as the container body inner diameter. A drainage hole is formed in a bottom part of the steam separator or a side wall near the bottom part, and a check valve that can close the inside of the steam separator at the time of decompression is attached to the outlet of the drainage hole. The vegetable squeezing apparatus according to 1 and 2.

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