KR100709630B1 - A manufacturing method of the pressed-dried chive and the pressed-dried chive manufactured thereby - Google Patents

Abstract

The present invention relates to a compressed dry wave manufacturing method and a manufactured compressed dry wave, wherein the compressed dry wave is a bio-wave dried in a state of water content of 8 to 10% using a hot air dryer, and the dried wave is steam After increasing the moisture to a certain content through the blanching process to make it into semi-dried wave, it is compressed and cut into a thin plate shape using a crimping cutter, and afterwards, an appropriate moisture content of 8 to 10% again using a transfer hot air dryer. It is produced by a manufacturing process so as to be a dry wave having a. According to the present manufacturing process, it is possible to minimize the breakage or loss of the wave due to the pressing process, the change in the properties in the drying process is minimized, and furthermore the internal voids of the drying wave can be removed, thereby reducing the volume, packaging and storage Compression dry waves can be provided that can have more advantages in transport and logistics.

Green onion, dried wave, crimped, dried

Description

A manufacturing method of the Pressed-Dried Chive And The Pressed-Dried Chive Manufactured Thereby}

1 is a flow chart for explaining a compressed dry wave manufacturing method according to an embodiment of the present invention.

Figure 2 is a schematic diagram showing a steam blanching machine used in the steam blanching process of the compressed dry wave manufacturing method of Figure 1;

Figure 3 is a schematic diagram showing a crimp cutter used in the crimp cutting process of the method for producing a compressed dry wave of Figure 1;

Figure 4 is a schematic diagram showing a conveying hot air dryer used in the conveying hot air drying process of the compressed dry wave manufacturing method of Figure 1;

Figure 5 is an exemplary photograph for comparing the appearance of the compressed dry wave according to the present invention and the conventional dry wave.

The present invention relates to the manufacture of dried vegetables, such as dried green onions that can be used as one of the ingredients of the soup soup of convenience foods, such as ramen, more specifically, the existing dried waves to produce semi-dried waves through steam blanching, or A method for providing a compressed dried vegetable comprising a compressed dried wave having good properties of reducing the crushing of the wave and restoring it to a circular shape while greatly reducing the volume of the conventional dried wave by compressing, cutting, and redrying the wave in a semi-dried state. The present invention relates to compressed dried vegetables such as compressed dried waves.

In general, dried green onions are dried to maintain a moisture content of 10% or less, which is a spice used to cook food, and is usually prepared by drying freshly cut fresh green onions using a method such as a hot air drying method or a freeze drying method. Such dried waves have the advantage of overcoming the limitations of the storage and use period of fresh green onions. Fresh green onions are usually divided into spring and autumn onions, so that they are sown twice a year. Spring onions are sown in late August to early September and harvested in May-September the following year, and fall onions are sown in February to March. It is harvested until May of the following year. Conventional dry waves are designed to overcome the seasonality of the waves (that is, the property to be supplied in large quantities only at a certain time). Such dried onions are widely used, for example, ramen soup, raw noodles soup, instant soup, etc., and the demand is increasing with the popularization of simple foods. Accordingly, there has been a technical demand to supply a large amount of high quality dry waves.

Conventionally, according to the hot air drying method or lyophilization method for manufacturing dried waves, the cut green onions are dried by hot air or freezing, which takes a long time to dry and has poor resilience and changes in taste, aroma and color. There was a problem. In order to solve such a problem, the patent "Preparation method of dried vegetables" (patent registration number 10-0529965-0000, registered date 2005.11.14), which is pre-registered by the present inventors, has a method of drying by low temperature drying method by adjusting hot air and relative humidity. Is proposed. According to this method, it is possible to manufacture dried vegetables with the original taste, aroma and color compared to the existing hot air drying method, and have excellent original resilience without any size limitation, and it is more economical and easier to dry than the freeze drying method. It does not have the advantage of being able to manufacture highly commercially dried vegetables.

By the way, there is still a problem that the volume of the dried wave to the weight is large, in this case, the problem of the volume is more severe because the size of the internal pores is large due to the characteristics of the wave is cut into a round doughnut-shaped. Since this problem leads to an increase in packaging costs and logistics costs, there has been an industrial demand that the volume of dry waves be minimized by eliminating them. Furthermore, there is still a need to not only reduce the volume of dried waves, but also to maintain the taste, aroma and color of dried waves, but not to break easily.

The present invention has been made to solve the problem of over-volume caused by the internal void of the conventional dry waves, simplifying the packaging of the product, solving the difficulty of the packaging process generated in the volume, excessive logistics generated in the excessive volume against the weight In addition to enabling a drastic reduction in costs, it also aims to minimize the commonly occurring breakage of dry waves and to provide pressurized dry waves with resiliency similar to that of ordinary dry waves.

Still another object of the present invention is to provide a compressed dry wave manufacturing method that enables the use of existing production equipment by producing compressed dry waves using dry waves produced by the existing drying method.

Another object of the present invention is to produce a semi-dried wave by blanching the dry wave using steam, and then compressed and re-dried to produce a compressed dry wave, thereby minimizing the breakage and loss of the compressed wave and at the same time physical change It is to provide a compressed dry wave manufacturing method that can block.

Another object of the present invention is to produce a semi-dried wave by blanching the dried wave using a relatively high temperature steam, and then compressed and re-dried to produce a compressed dry wave, to sterilize microorganisms and the like that can be parasitic on the compressed wave It is to provide a compressed dry wave manufacturing method having an effect.

Furthermore, another object of the present invention is to rapidly dry a large amount of compressed waves by first-driing fresh green onions into semi-dried green onions, and compressing and drying the semi-dried green onions to produce second-dried green onions. It is to provide a method for manufacturing a compressed dry wave that can simultaneously block the physical change while minimizing the fracture and loss of the compressed wave at the same time.

The above object is achieved by a compressed dry vegetable manufacturing method and the like provided according to the present invention. The method includes a washing step of removing and washing the inedible portions of vegetables; A first cutting step of cutting the washed vegetables into a first predetermined size; The first predetermined size vegetables are dried vegetables having a moisture content of 8 to 10%, and then dried at low temperature for 1.0 hour to 2.5 hours using a 60 ° C to 75 ° C wind with a hot air dryer, followed by a hot air dryer. A low temperature drying step of performing secondary low temperature drying for 5.5 hours to 9.5 hours using a wind of 45 ° C. to 60 ° C .; A refrigeration cooling step of cooling the dried vegetables at 4 ° C.-16 ° C. for 12 hours to 20 hours; Steam-blanching a step of blanching the dried dry vegetables by steaming at least 100 ° C. such that they are semi-dried vegetables having a water content of 14-18%; Compressing the steam-blended semi-dried vegetables in a thin plate form; A second cutting step of cutting the compressed semi-dried vegetables into a second predetermined size; And a redrying step of redrying the semi-dried vegetables cut into a second predetermined size and pressed in a thin plate shape to a water content of 8 to 10%.

In a preferred embodiment, the vegetable is a green onion, and after the washing step further comprises a blue and white separation step of separating the green portion and the stem portion of the leaf of the green onion, in the low temperature drying step, first to the green portion of the green onion The drying is carried out for 1.0 to 2.0 hours using the wind of 60 ℃ ~ 70 ℃, the drying of 1.5 to 2.5 hours using the wind of 65 ℃ ~ 75 ℃ for the back part of the wave Afterwards, the green part of the wave is dried for about 5.5 to 7.5 hours using wind at a temperature of 45 ° C. to 55 ° C., and about 50 ° to 60 ° C. using a wind at a temperature of 50 ° C. to 60 ° C. for the white part of the wave. Drying is carried out for 7.5 to 9.5 hours.

In a preferred embodiment, the steam blanching step, by spreading the vegetables thinly on a steam plate having a net-shaped bottom surface stacked in a multi-stage case in a sealed case 30 seconds ~ Leave for 2 minutes.

In a preferred embodiment, the pressing step comprises a plurality of pressing steps.

In a preferred embodiment, the redrying step includes a transfer hot air drying step of drying by hot air at 55 ° C. to 70 ° C. while passing at a speed of 1 to 4 m / min with respect to the transport belt having a length of 10 m. do.

Compression dried vegetable production method according to another aspect of the present invention, the washing step of removing and washing the indiscreet portion of vegetables; A first cutting step of cutting the washed vegetables into a first predetermined size; A low temperature drying step of drying the first predetermined size vegetables for about 3.5 to 7.5 hours using a wind of 60 ° C. to 75 ° C. with a hot air dryer to make a dry vegetable having a moisture content of 14 to 16%; ; A pressing step of pressing the low-dried semi-dried vegetables in a thin plate form; A second cutting step of cutting the compressed semi-dried vegetables into a second predetermined size; And a redrying step of redrying the semi-dried vegetables cut into a second predetermined size and pressed in a thin plate shape to a water content of 8 to 10%.

In a preferred embodiment, the vegetable is a green onion, after the washing step further comprises a green and white separation step of separating the green portion and the stem portion of the green leaf of the green onion, in the low temperature drying step, for the green portion of the green onion Drying is carried out for about 3.5 to 5.0 hours using a wind of 60 ℃ ~ 70 ℃, drying for about 5.0 to 7.5 hours using a wind of 65 ℃ ~ 75 ℃ for the back part of the wave do.

According to another aspect of the present invention, there is also provided a compressed dried vegetable produced by any one of the above methods.

The above and other features will be better understood from the following detailed description of specific embodiments of the invention with reference to the accompanying drawings.

First, the terms used in the following descriptions are summarized as follows:

(1) Biowaves (or green onions): leeks that are agricultural products grown and harvested in a natural state without undergoing other processes such as drying.

(2) Dried wave (or dried wave): Dried wave in which moisture of biological waves is dropped to a certain level (eg, 15% or less) using heat and sunlight.

(3) Semi-dried waves: Waves with a higher moisture content than dry waves but with a significantly lower moisture content than biowaves.

(4) Pressurized dry wave. A dry wave that is compressed into a plate by pressing the shape of the wave with artificial force or by other manipulations.

(5) Restoration: The process of soaking dried green onions in water or immersing them in water and bringing them to a boil and returning them to their original state.

(6) Steam blanching: The process of steaming, poaching or boiling using steam (steam).

(7) Convenience food: A food product that has been commercialized through a series of processes, such as ramen and instant soup, in a semi-finished food product, so that the process necessary for the consumer to obtain a finished dish is simplified.

Method for producing a compressed dry wave according to an aspect of the present invention, by using a hot air dryer to increase the water content in the blanching process using a hot air dryer to minimize the breakage or loss in the subsequent compression process After taking precautions to prevent physical changes, press thinly, cut into proper shape, and dry again to dry wave of water content of 8 ~ 10%. It is characterized by minimizing volume.

As shown in FIG. 1, the method can be divided into a first step 10 of making fresh waves into dry waves using a process such as hot air drying and a second step 20 of making these dry waves into compressed dry waves. have.

Dry wave manufacturing process 10, which is the first step, is a method of drying by low temperature drying method of conventional hot air drying, freeze drying, or "manufacturing method of dried vegetables" (Patent No. 10-0529965-0000, registered date 2005.11.14). The same can be done using various conventional drying methods. Figure 1 illustrates a preferred low temperature drying method that can be adopted according to an embodiment of the present invention. The drying wave calculated by the first step is input to the second step 20 for reducing the volume.

The second step of the compressed dry wave manufacturing process 20 is again a semi-dried wave manufacturing step 21 of making the dried wave into a moisture content suitable for pressing using steam blanching, and pressing the semi-dried wave into a thin plate shape and Compression cutting steps 22, 23, 24, and 25 for cutting to size, and a redrying step 26 for manufacturing the compressed dry waves by redrying the compressed waves using a transfer hot air dryer. .

First, the compressed dry wave manufacturing method according to the present invention will be briefly described.

As an example of the dry wave manufacturing process of the first step (10), the low temperature drying method of drying the biowave to have a water content of 8 to 10% includes the following processes:

-Basic trimming process (11): It is the process of eliminating the erosive parts such as roots and sulphide, whitened leaves and depleted scales to eat bio wave.

-Blue and white separation process (12): The process of separating the blue and white parts of the trimmed wave. This is because the temperature and time to be dried in the drying step are preferably different from the blue and white sites. Separating the blue and white parts and drying them under different optimum conditions may minimize the change in appearance such as taste, aroma, and color.

-Water Purification Process (13): A process of washing blue-white separated waves with clean water. This process may be done prior to the whitening process.

-Chemical sterilization process (14): Sterilization using chlorine-based preparations such as hypochlorous acid and other disinfectants.

-Raw material cutting process (15): A process of cutting a wave into a size suitable for use as a raw material suitable for the subsequent pressing process, for example, a rotary cutting machine or a stamp vertical cutting machine can be used a cutting machine well known in the art.

-Low temperature drying process (16): The process of drying at low temperature by controlling hot air and relative humidity of boiler.

-Ultra - low temperature drying process (17): It is a process of drying to a lower temperature by adjusting the height of the dryer along with adjusting hot air and relative humidity.

Refrigeration cooling step (18): A step for removing the drying heat accumulated in the preceding drying step, for example, can be carried out under the conditions of 4 ~ 16 ℃.

The dry waves produced through the above-described dry wave manufacturing step 10, in order to prevent deterioration due to moisture absorption, for example, sealed in a double state using a packaging material of polyethylene film material and stored in a refrigerated state, and then dried dry wave manufacturing step It is used as a raw material in (20).

As a specific example of the compressed dry wave manufacturing process of the second step 20, the process of manufacturing the compressed dry wave compressed using the preceding dry wave as a raw material includes the following steps:

Steam blanching step 21: After the completion of the addition process, such as the foreign matter screening dry wave manufactured and stored in the first step, the steam blanking machine 200 made to be suitable for use in the present invention (see Fig. 2) It is a process of reducing steam to semi-dried waves having suitable properties for pressing by steaming. Since this process is performed in a high temperature steam environment of about 100 ° C. or more, additional sterilization effects such as E. coli killing can be obtained, thereby contributing to food safety.

-Crimping process (22, 23, 24): using the pressing roller of the pressing cutter 300 (see Fig. 3) made to be suitable for use in the present invention semi-dried wave (22), precision pressing (23) And a step of additionally or selectively adding additional pressing 24 or the like and pressing into a thin plate shape.

-Product cutting process (25): It is a process to cut the wave compressed into plate shape into the predetermined size which is the size of the final product.

-Transfer hot air drying process (26): using a hot air dryer (400) (see Fig. 4) designed to transfer the wave cut into a predetermined size by pressing in a plate shape (see Fig. 4) moisture less than 8 ~ 10% of the standard suitable for dry food Drying process.

Refrigeration cooling step (27): A step for removing the drying heat accumulated in the preceding drying step, for example, can be carried out under the conditions of 4 ~ 16 ℃.

-Packaging process (28): It is a process of packing the completed compressed dry wave in appropriate quantity and supplying it as a product.

Through the above-described series of steps (10, 20), the biowave can be produced by compressed dry waves.

Each process of the compressed dry wave manufacturing method according to the present invention briefly described above will be described in more detail as follows.

-First stage dry wave manufacturing process (10):

1) Basic trimming process (11)-It is a process of removing roots and old scales to eat fresh onion. First, cut the roots completely using sodo (小刀). Root is a part that people can not eat, and it is said to be a part of the food. After that, remove the yellowing and whitening of the blue part, which is the leaf part, and peel off the polluted or obsolete scales from the stem part, that is, the bag part of the concentric scale structure, and trim it to a clean state. This process can be carried out by human hand.

2) Blue and White Separation Process (12)-A process of dividing blue and white portions of fresh green onions, and separately drying blue and white portions in order to minimize the change in taste, aroma, color, etc. according to the temperature difference during hot air drying. It is a precautionary process to enable processing.

In general, in the case of leek, the blue leaf portion and the white stem portion have different conditions such as drying temperature and humidity. In other words, the blue part, which is a single leaf, and the back part, which is a stem composed of a plurality of scale layers, are different in temperature and humidity suitable for drying due to structural differences. Therefore, in order to apply appropriate drying conditions, it is preferable to separate the fresh portion and the white portion and dry them separately.

At the time of separation, it is judged by the naked eye and separates a blue part and a white part based on the branch part of a stem which is a white part, and a leaf which is a blue part. This process is an important process that can have a significant impact on the quality of the final product. It is desirable to separate the stems and leaves of the leek by sensory evaluation. Where there is a ambiguity in color separation, it can be regarded as a white part, and separation can reduce the quality change according to the drying conditions.

3) Water Purification Process (13)-Clean the separated blue parts and white parts with clean water. At this time, it is essential that this process is carried out thoroughly since removing leaves, soil, hair, etc., can greatly affect the quality of the product in the future.

4) Chemical sterilization process (14)-This process sterilizes the washed waves using other disinfectants including chlorine, such as hypochlorite. Recently, as the demand for food safety increases, the safety of microorganisms such as general bacteria and E. coli has emerged as an important variable in product quality. Therefore, this process is an important process for ensuring food safety.

Disinfectants used in this process include chlorine-based chemicals such as hypochlorite and other disinfectants such as ethyl alcohol. The sterilization process is firstly immersed in 100 ~ 500 ppm solution of disinfectant such as hypochlorous acid for about 1 to 3 minutes to weaken general bacteria and E. coli, and secondly, to 300-1,000 ppm solution of disinfectant such as hypochlorite After dipping for about 30 seconds to 1 minute, it is divided into the process of killing weak bacteria and E. coli.

In this case, the disinfectant concentration and application time of the clean and white parts may be different. Blue parts are immersed in 100 ~ 200 ppm solution of disinfectant such as hypochlorous acid for 1 to 1.5 minutes to weaken general bacteria and E. coli, and soaked in 400 to 500 ppm solution of disinfectant such as hypochlorite for about 30 seconds to 45 seconds. Kill the weakened general bacteria and E. coli. The white portion is immersed in 300 ~ 500 ppm solution of disinfectant such as hypochlorous acid for 2 to 3 minutes to weaken general bacteria and E. coli, and soaked in 900 ~ 1,000 ppm solution of disinfectant such as hypochlorite for about 30 seconds to 1 minute Kill the weakened general bacteria and E. coli.

5) Raw Material Cutting Process 15-The sterilized green onion is cut into the required size using a vegetable cutter such as a rotary cutter, a stamped vertical cutter, and the like, which are well known in the art. Afterwards, in order to be compressed in a suitable pressing direction in the pressing step and to ensure proper drying in the subsequent drying step, it is preferable to cut the wave to a length range of about 20 mm to 40 mm in this process.

Then, in order to be used as a raw material for the pressing process, the length of the wave cut in this process should not be less than about 20 mm. This is because the squeezed dry wave manufacturing process 20 to be performed later includes a cutting process 25, so the length for the final product can be made in this cutting process 25, so it is not necessary to match the final cutting length in this process. to be. In addition, in the case of cutting more than 40 mm, this long cut dug after drying using hot air, etc., the drying time is long, and there is a risk that the change in taste, aroma and color can be large accordingly. .

Further, in the present step, the cutting length is cut into 20 mm to 40 mm because it is preferable to make the compression direction constant according to the structure of the wave in order to improve the resilience of the wave. Considering the general size of the wave, etc., it is expected that the wave cut to have a length of 20 mm to 40 mm is transported by lying in the longitudinal direction. Thus, in the subsequent pressing process, the wave will lie pressed in its longitudinal direction. If the green onion is not squeezed in the longitudinal direction and pressed in the other direction, for example, in the radial direction of the green onion, there is a high risk that the tissue of the green onion will be destroyed, and then it will be difficult to restore it to its original state when cooked as a food for tasting. will be. Therefore, when cutting the wave in the present step to cut to the length so as to squeeze in the longitudinal direction in the subsequent pressing step, it is also to improve the stability of the compressed dry wave afterwards.

6) 1st low temperature drying process (16)-It is a process of drying the cut | disconnected wave for about 1.0 to 2.5 hours using the comparatively low temperature wind of about 60 to 75 degreeC. At this time, it is preferable that the blue portion and the white portion have different conditions from each other. The blue part is dried for about 1.0 hour to 2.0 hours using a wind of about 60 ℃ ~ 70 ℃. The bag is dried for about 1.5 hours to 2.5 hours using the wind of about 65 ℃ ~ 75 ℃.

7) Secondary low temperature drying process (17)-by drying the low temperature dried wave for about 5.5 to 9.5 hours using a lower temperature wind of about 45 ℃ to 60 ℃, finally the moisture content of the wave about 8 It is a process to dry to ~ 10% to produce a 'dry wave'. At this time, it is preferable that the blue portion and the white portion have different conditions from each other. The blue part is dried for about 5.5 hours to 7.5 hours using the wind of about 45 ℃ to 55 ℃. The bag is dried for about 7.5 hours to 9.5 hours using wind of about 50 ℃ to 60 ℃.

By the above-described primary and secondary low temperature drying process (16, 17) it can be produced a dry wave of water content of 8 to 10%. As will be described below, these drying steps 16 and 17 can be adjusted. For example, by adjusting to be a semi-dried wave having a moisture content of 14% to 16%, the semi-dried wave may be directly introduced into the pressing process 22 without the subsequent steam blanching process. This variant will be described again later.

8) Refrigeration cooling process (18)-Secondary low temperature drying finish dried wave is put in a thickness of about 0.5 ~ 0.8 mm in water, and cooled for about 12 hours to 20 hours at a temperature of about 4 ℃ to 16 ℃. When cooling, it is desirable to change the condition of the clean part and the bag part. The blue part is cooled for about 12 to 18 hours at a temperature of about 4 ℃ to 10 ℃. The bag portion is cooled for about 15 to 20 hours at a temperature of about 10 ℃ to 16 ℃. This cooling time can be adjusted according to the thickness of the wave in the water.

The cooled dry waves can be immediately added to the subsequent process, or refrigerated and then added to the subsequent process. In the case of refrigeration, it is preferable to keep the temperature of about 10 to 16 ° C. after double sealing packaging using polyethylene wrapping paper to prevent moisture absorption.

-Second stage compressed dry wave manufacturing process (20):

9) Steam Blanching Process 21-After the dry wave manufactured and stored in the first step to be prepared as a clean raw material through an additional process, such as foreign matter selection, and then the steam blanching machine 200 as shown in the example shown in FIG. Steam to reduce the weight to semi-dried waves with proper physical properties.

As shown in FIG. 2, the steam blanching machine 200 has a door 209 installed at the front of the case by a hinge device 208 and a rotary locking device 207, and a multi-stage steam plate fixing lock inside the case. The drawer-type steam plate 202 fixed in multiple stages by 210 may be configured to be loaded. Steam plate 202 is preferably loaded in three to five stages. In the multi-stage configuration of the steam plate 202, the number of stages is preferably such that the steam can be evenly exposed to the drying waves contained in the steam plate 202, and too many stages are preferable because the steam contact is difficult to make evenly. Not. Steam plate 202 has a handle 211 on the front, the bottom surface is made of a stainless steel 212 structure is configured to facilitate the passage of steam. There is a water tank 203 in the lower part of the case, and there is a hot wire 210 in the water tank 203, so that the water in the water tank is cut off. Outside the water tank 203, there is an inlet 205 for introducing water and drains 204 and 206 for drainage. For example, when the water filled in the water tank 203 is boiled by the heating wire 210 which generates heat through electric energy supplied from an electric power not shown, steam rises upward 213, and drying is contained in the steam plate 202. Steam can be exposed to the leeks.

In this process, the dried wave stored in the previous step is laid on the steam plate 202 with a thickness of about 10 to 15 mm and loaded in multiple stages on the steam blanching machine 200. After leaving the door 209 open for about 15 seconds to 30 seconds on the basis of the boiling point of water as much as possible so that the steam can rise as much as possible from the steam generating unit consisting of the water tank 203 and the heating wire 210 at the bottom, The door 209 is closed and sealed by the locking device 207.

After that, perform steam blanching in a sealed state for about 30 seconds to 2 minutes. Also in this process, it is preferable to make the conditions of a blue part and a white part different. The clean part is steam-blended for about 30 seconds to 1 minute, and the bag part is steam-blended for about 1 to 2 minutes.

This steam blanching is for reducing the dry wave of water content of 8 to 10% to semi-dried wave of water content of 14 to 16%. This has a characteristic as a preliminary measure to have physical properties for minimizing wave breakage or loss in the subsequent pressing process. Furthermore, this steam blanching process can produce additional effects such as E. coli mission and contribute to food safety.

10) Crimping process (22, 23, 24)-This is a step of pressing the semi-dried wave into a thin plate shape using the crimp cutter 300 (see Fig. 3).

The semi-dried wave, which has been steam-blended, is immediately transferred to the crimp cutter 300 to be evenly spread, and is conveyed on the conveyor belt 304 to pass through the compression rollers 306 and 308. The crimp cutter 300 includes various parts such as a conveying conveyor belt 304, a crimping roller 306 and 308, and a product cutting blade 320 that can be controlled by a user using the operation control box 310. . The conveyor belt 304 is moved by the driving rollers 302 and 303, and a fall prevention guide 305 is installed on the side of the conveyor belt 304. One end of the conveyor belt 304 is an input unit 301 into which the raw material wave is injected, and the other end is an discharge unit 309 through which the wave in the state where the pressing and cutting are completed is discharged. In the middle of the conveyor belt 304, the pressing rollers 306 and 308 and the cutting knife 310 are installed.

The pressing process (22, 23, 24) is a process for reducing the volume by pressing the wave in the form of a thin plate, for example, it is preferable to be divided into two or three pressing steps in order to prevent the breakage of the tissue due to the rapid pressing. . The illustrated example is a device for a two-stage pressing process, the pressing roller is composed of two. The first pressing roller 306 and the second precision pressing roller 308 are linked by the drive belt 307. The pressing roller 306 is a large roller of about 150 to 200 mm in diameter, and it is preferable to perform, for example, about 80 to 90% of the target pressing amount as the first pressing. The second precision compaction roller 308 is a small roller having a diameter of 75 to 100 mm, and the compressed wave target passing through the pressure compaction roller 306 by precisely compressing the wave compressed by the first pressure compaction roller 306. Allow at least 98% of the compression.

The degree of compression can be adjusted by adjusting the gap between the rollers 306 and 308 and the conveying conveyor belt 304. The gap between the first compression roller (306) and the conveying conveyor belt (304) is 1.5 to 2.5 mm when pressing the blue portion, and 2.5 to 4.5 mm when pressing the bag portion. The gap between the second precision compression roller 308 and the conveying conveyor belt 304 is 0.5 ~ 1.5 mm when pressing the blue portion, and 1.5 ~ 2.5 mm when pressing the bag portion.

The portion where the conveying conveyor belt 304 and the pressing rollers 306 and 308 contact each other is provided with a rigid stainless plate at the bottom of the belt 304 to remove the repulsion caused by the pressing. Since the precision crimping roller 308 performs a precise crimping process that accommodates the required level of 98% or more, the crimping degree of this part has a clear relationship with the quality of the required product. Therefore, the hardening of the plate supporting the lower belt of the pressing roller 308 should be clear so that the necessary pressing may be performed.

In order to achieve precise pressing, weights (not shown) for applying a pressing force to both sides may be provided between the pressing roller 308 and a component such as a cutting knife 320 for a subsequent cutting process. The compression roller 308 may be configured to be prevented from being pushed by the repulsive force of the raw material wave to prevent the compression from being performed by the weight. For example, the weight can be connected to the axis to adjust the distance so as to prevent a significant difference in the degree of compression according to the distance adjustment. The construction and function of such weights will be readily understood by those of ordinary skill in the art.

11) Product Cutting Process (25)-This is a process of cutting a wave pressed into a thin plate shape using a crimping cutter 300 (see FIG. 3) to a product length.

As described above, the wave squeezed through the precision pressing roller 308 of the pressing cutter 300 passes through the cutting parts 310, 322, 324, and 326 having vertical blades installed on the conveyor belt 304. The wave passing through the cut is cut into the finished product length.

In the illustrated example, the cutting portion may include a cutting knife 320 and safety cover 322, blade fixing frame 324, blade fixing guide 326 and the like. Cutting knife 320 has a blade structure of the + or letter shape. Cutting knife 320 is installed to be movable vertically in the blade fixing frame 324 fixed to the blade fixing guide 326 fixed to the frame of the device. The blade fixing frame 324 stably holds the cutting knife 320 and also serves to protect the cutting knife 320. In addition, in order to maintain the proper clearance between the conveyor belt 304 and the blade fixing frame 320, the cutting is carried out by passing only the wave having a certain crimping degree, so that the effect of the additional crimping can be performed while It can also have a sorting function. In addition, the blade fixing frame 324 serves to prevent the raw material that is double-compressed to push down the cutting raw material that is likely to be caught in the blade gap in the vertical movement.

12) Transfer hot air drying process (26)-The process of drying the wave in the form of pressing and cutting the product size into the final product moisture content, that is, the water content of 8 ~ 10% by the prior pressing process and cutting process. to be.

Hot air drying may be dried using a general fetch type dryer, but in this case, there may be a significant difference in the taste, aroma, color, etc. of the product due to differences in heat transfer depending on the thickness of the raw material, so strict process control There is a high possibility of difficulty in mass production. Preferably, the transfer hot air dryer 400 of the type shown in FIG. 4 may be used in the present process.

Transfer hot air dryer 400, as shown, is installed in the conveying path using a means such as a conveyor belt installed in a multi-layer inside the generally closed cabinet, the connection pipe 412 from the boiler 410 into the cabinet The device is configured to dry while supplying and circulating hot air through the feed path, and feeding and transferring the cut and cut waves to the transfer path. A heat-resistant transfer belt 405 having a total length of about 10 m is installed in the cabinet, and an ascending conveyor belt 402 and a vibrator 403 are installed in the inlet to distribute the material evenly on the transfer belt. It is desirable to be introduced. The direction 407 of the hot air is a direction in which the hot air circulates largely in the cabinet, and the direction 406 in which the raw material is conveyed is preferably in a zigzag direction. An air outlet 404 is installed above the hot air dryer 400.

The injected raw material wave is dried by hot air at about 55 ° C. to 70 ° C. while passing at a speed of about 1 to 4 m / min on the conveyance belt 405, and discharged through the outlet 408 to be collected in the water hand 409. Speed and drying temperature of the raw air wave passing through the hot air dryer 400 is preferably applied differently to the clean portion and the white portion. The blue part is dried by hot air of about 55 ° C to 65 ° C while passing at a speed of about 1 to 2 m / min, and the white part is about 60 ° C to 70 ° C while passing at a speed of about 2 to 4 m / min. It is preferable to let it dry by hot air.

13) Refrigerated cooling process (27) and packaging process (28)-Pressed dry waves completed through the transfer hot air dryer 400 is spread evenly on a cold plate with a thin thickness of 2 ~ 3 mm, the blue part of the wave is about After cooling for about 2 to 3 hours at a temperature of 10 ℃ ~ 16 ℃ packed in a double-sealed polyethylene film and stored at a temperature of 10 ℃ to 16 ℃. In the case of the white part of the wave, after cooling for about 3.5 to 5 hours at a temperature of about 10 ℃ to 16 ℃ packed in a double-sealed polyethylene film and stored at a temperature of 10 ℃ to 16 ℃.

Modifications

The order of the processes described above is not necessarily followed. Depending on the storage and manufacturing time of the raw material may be omitted. For example, it is possible to simplify in the drying step of the first step drying wave manufacturing process. That is, at the same time as the outgoing water of the wave, there may be a case in which the raw bio wave is directly produced as a semi-dried wave without a dry wave- semi-dried wave restoration process, and immediately made a compressed dry wave. In this case, as shown in Figure 1, the drying step of the first step is adjusted to semi-drying (14 to 16% of moisture) in accordance with the conditions after the steam step of the second step, it can be carried out immediately after the compression cutting process. . In this case, the steam blanching process is omitted in the second step, and thus, the sterilization effect of microorganisms such as general bacteria and E. coli will not be obtained by the high temperature steam blanching process.

In this exceptional case, after performing the low temperature drying process 16 of the first step 10, the compression cutting processes 22, 23, 24, and 25 of the second step 20 will be performed. In this case, the conditions of the low temperature drying process 16 must be changed. For example, the converted low temperature drying process 16 performs drying for about 3.5 to 7.5 hours using a wind of a temperature of 60 ℃ to 75 ℃ for the raw material-cut biowave, the water content is about 14 to 16% To produce semi-dried waves. In this case, it is preferable to apply different drying conditions to the blue part and the white part of the wave, respectively. The green part of the wave is dried for about 3.5 to 5.0 hours using a wind of 60 ° C. to 70 ° C., and the wave of the green part is about 5.0 to 75 ° C. using a wind of 65 ° C. to 75 ° C. It is preferable to carry out drying for 7.5 hours.

Example

-Setting of the comparative object

In general, drying waves that are made for industrial use and supplied to the public are selected.

-Target Product 1

Dooyang Co., Ltd. was randomly sampled from 20 kg of 8 mm dried onions supplied to Nongshim Co., Ltd. to be a comparative product 1.

-Target Product 2

We purchased 4 boxes of Shin Ramyun (registered trademark) of Nongshim Co., Ltd., which are sold on the market, and separated the dried onions in the dried soup as a target product 2.

-Use basis for testing the examples

Nongshim Co., Ltd. commercially available 'Noodles' noodles, powdered soup and dried chowder, which separated the dried waves, was used as an example test base.

-Use basis for testing the examples

The dry season from which miso paste sauce and dried green onions of 'HND flavored chilled miso soup', manufactured and sold by Dookong Corporation, were used as the example test base 2.

-Use basis for example testing

Soybean paste sauce and dried green onions of 'HND-flavored red cabbage miso soup' manufactured and sold by Soybean Co., Ltd. were used as a third example of test use.

Examples

Raw wave is produced by steaming through a series of basic trimming process, blue and white separation process, water purification process, chemical sterilization process, raw material cutting process, 1st low temperature drying process, 2nd low temperature drying process, and refrigeration cooling process. 100 g of compressed dry waves were manufactured through a blanching process, a pressing process, a product cutting process, and a transfer hot air drying process to prepare an example test.

-Preparation of tense

After purchasing the 10Kg medium wave of about 8mm ~ 12mm thickness and cutting the root part, the raw material wave was prepared by peeling off the yellowed and whitened part and the old scale structure.

The prepared bio-waves were separated by using a soto, based on the point where the green and white parts of the green onion were separated from the leaves.

The separated waves were washed thoroughly using tap water.

For the washed waves, using a chlorine-based chemika-SD (Yeonwon Chemical) drug, clean part for 1 minute with 100 ppm solution, 30 ppm for 500 ppm solution, white part for 2 minutes, 1000 Chemical sterilization was performed by immersing in a ppm solution for 30 seconds.

For sterilized green onions, raw material cutting was performed to a length of 30 mm using a stamp vertical cutter.

During the first low temperature drying, the blue portion was dried for 2 hours at 67 ° C to 70 ° C using a patch-type hot air dryer, and the white part was dried at 72 ° C to 75 ° C for 2 hours using a patch-type hot air dryer.

During the second low temperature drying, the blue portion was dried for 6 hours at 52 ° C. to 55 ° C. using a patch-type hot air dryer, and the bag was dried at 55 ° C. to 60 ° C. for 8.5 hours using a patch type hot air dryer.

The dried wave material was evenly spread on a cold plate made of stainless steel with a thickness of 50 cm, and the green portion was cooled for 12 hours and the white portion for 20 hours under conditions of 8 ° C to 15 ° C.

The cooled dry waves were evenly spread on a stainless steel steam plate 10 mm thick, and the steamed parts were steam-blended for about 1 minute and the steamed parts for about 2 minutes using a steam blanching machine. Only three stages of steam plates were used.

On the other hand, after the steam blanching process, the moisture content was 15% in the clean part and 14.8% in the white part by 105 ° C 4 hours atmospheric pressure drying using a dry oven.

In addition, the microorganism test showed normal bacteria at 280 cfg / mg in the blue and 450 cfg / mg in the white, and E. coli was negative in the blue and white. The test method was incubated for 48 hours in an incubator at 32 ℃ after inoculation using Petri film medium sold by 3M company to calculate the results.

Referring to the manufacturing process again, the steam-blended wave was subjected to a press cutting roller, a precision pressing roller, and a cutting part through a press cutting machine to perform a product cutting process of 8 mm size to produce a pressurized wave. Here, the press cutting machine was a form in which a pressing roller and a high speed cutting knife were mounted on the stamp type vertical cutter. The degree of crimping was about 1.0-1.5 mm thick and the thickness of the back part 1.5-2.2 mm. The initial 20 raw materials were measured using vernier calipers to adjust the conditions of the crimping roller. The compression yield was 96.6% and showed a final yield of 98% after cutting.

The criterion measurement for the initial adjustment is shown in Table 1 below.

In Table 1, the difference in the degree of compression comes from the structural difference of the blue and white parts, it can be seen that the compression thickness of the bag portion is much thicker than that of the blue portion.

Afterwards, the squeezed green onions were dried at 55 ° C. for about 10 minutes at 100 ° C., and the white part at 10 ° C. for 10 minutes using a patch-type hot air dryer. The water content was 6.8% and the white part was 7.5%. Compressed dry waves were prepared.

The compressed dry waves thus prepared were cooled for about 4 hours under refrigerated conditions at 10 ° C., and then stored in a double package with polyethylene film.

Selection of panels for comparative testing

The panel consisted of 10 female high school students, 10 female employees of Dookong Corporation and 10 male staff of Dookong Corporation, and conducted a comparative test. As of March 2006, high school girls were female high school students aged 18 to 19 years old, and Dooyang Corporation staff tested them under conditions without prior knowledge.

The high school girls selected and used a snack shop in Hoengseong-eup and made a comparison questionnaire for each person and used it as judgment data. The employees of Dooyang Co., Ltd. used the employee cafeteria in the Doosung factory Hoengseong factory and filled out each comparison result in the provided questionnaire. At this time, each comparative object was marked as 'sample', and the comparison test was performed after the measures to prevent the identification of each comparative object.

Example 1

1 kg of 8mm dried wave and 1kg of dried soybean co., Ltd. and the compressed dried wave sample manufactured according to the present invention were subjected to standard particle size separation to measure the degree of breakage. The measurement was carried out in five steps of standard 5 mesh (4 mm), 6 mesh (3.36 mm), 8 mesh (2.38 mm), 10 mesh (2.0 mm) and 12 mesh (1.68 mm). The results are shown in Table 2 below.

As shown in Table 2, in the case of the compressed dry wave is compressed into a plate shape, the amount of falling out compared to the existing 8 mm dry wave in the case of 5 mesh was significantly higher. This means that there is a large amount of particles falling diagonally, and this cannot be used to indicate breakage. This can be seen as showing a difference in the size of the cut, and also because the compressed dry wave having the compressed plate structure can be bound in a larger amount than the dough-shaped thick conventional dry waves.

The measurement of the breakage should be judged as a result of 8 meshes or less of significantly smaller size than the cutting size. As shown in Table 2, in the case of 8 meshes, the numerical value of 10 meshes or less caused by the breakage is similar to that of similar results. Therefore, it can be seen that the breakage phenomenon of the dry compressed wave, which is the product of the present invention, in which the particles are compressed, is significantly less than that of the conventional dry wave having the donut shape. In general, when considering the non-favorability of the powder, it can be seen that the low-breaking compressed dry wave is useful as a product with high consumer preference.

Example 2

Packed by a method of measuring the weight that can be packaged in each of the 8 mm dry wave of Dookong Co., Ltd. and the compressed dry wave of the present invention used in a box of 100 mm × 100 mm × 100 mm used above. The efficiency was measured. The results are shown in Table 3 below.

As shown in Table 3, it can be seen that the compressed dry waves have a packing efficiency of about 2.1 times that of the conventional dry waves. This results in conformity with the object of the present invention is to reduce the logistics cost and thereby reduce the cost by increasing the packaging efficiency by reducing the volume to weight.

Example 3

The comparative product 1, the comparative product 2, and the compressed dry wave used as a sample were quantified about 5 g each, immersed in hot water of about 90-95 ° C. for 4 minutes, and the restored state preference was investigated using the panel. . A survey was conducted to evaluate the preferences by ranking and ranking the results. The results are shown in Table 4 below.

As shown in Table 4, the best preference was the existing dry waves before they were made into products. The existing dry onions (Comparative Products 1) were ranked highest by 16 people and the lowest was only 3 people. Compressive drymen received the highest ranking from 11 people and showed an unfavorable preference, which was less than 53.3% of the comparable product 1, but 36.6% was not inferior in competitiveness. In addition, 17 votes were chosen as the second place, receiving 56.6% of support, which was shown to be favored by more than 92% of the panel. The surprising result was that the preference for Comparative Product 2, which was made by purchasing commercial Shin Ramyun and separating dried onions, was extremely low. This was due to the problem of being broken after being made into a product. The result was. These results show that when the product to be compared 1 and dry compressive wave are applied to ramen and the like, the preference is that the compressed dry wave will prevail. As shown in Example 1, the fracture of the compressed dry waves is much superior to the conventional dry waves.

Example 4 Example of Investigation of Preference Using Mechanisms

Based on the commercial nongshim Shin Ramyun and Honda flavored chilled miso soup and HND flavored red cabbage soup, the preferences of the finished foods were directly investigated. Prototype manufacturing method is to remove dried green onions from the selection base of Shin Ramyun, cold Miso soup with HND flavor, and red cabbage soup with HND flavor, and then boil each of Comparative Products 1, Comparative Products 2 and compressed dried onions. The panel was provided to examine the preferences, and unlike Example 3, if the selections were similar to each other, the ranking was also possible.

Table 5 below shows the results of the survey using Shin Ramyun, Table 6 shows the results of using the cold miso soup with HND flavor, and Table 7 shows the results of using the red cabbage soup with HND flavor.

We changed the ranking method because there are many cases where preferences are similar in a survey using mechanisms. As a result, the difference in overall preferences was not significantly different. Only as a result of enabling the same rank is the fact that the preference of compressed dry waves has increased significantly. Shin Ramyun, which applied squeezing dry waves, showed the highest preference for 70% of the panel.

As a result of using the frozen miso soup with HND flavored instant soup, which is manufactured and marketed by Dooyang Corporation, all of the comparative products 2 received the lowest ranking. This proves the fact that, when applied to an instant country, a crushing seller is dismissed by consumers. The preferences of the comparative product 1 and the pressurized dry wave showed similar results with the restoration preferences, making it difficult to determine the advantage.

The soybean soup made with cabbage miso soup with HND flavor, which is manufactured and marketed by Dooyang Corporation, was re-examined, but the results were not much different. First of all, the preference for Product 2 was still "0." As mentioned above, it was clearly shown that a product with a large amount of dried meat, such as instant soup, is not preferred.

The preference of Comparative Product 1, which is the drying wave before product input, was the highest, and the preference of the pressurized dry wave was 50%. As mentioned above, the breakdown phenomenon of the comparative product 1 is significantly higher than that of the compressed dry wave. In the raw material state, even if the preference is high, the comparative product 2 shows that the consumer's preference will drop sharply if the breakdown increases significantly through the manufacturing process applied to finished products such as instant noodles and instant soup. This is because the compressed dry wave shows two to three times less fracture than the existing dry wave.

As can be seen in the above embodiments, the compressed dry wave of the present invention is derived from the excessive volume by solving the problem of packaging efficiency due to over-volume, which was a major disadvantage of the existing dry wave, at least not inferior to the quality of the existing dry wave. It is expected to reduce the cost of high logistics. Furthermore, the compressed and dried wave of the present invention is sufficiently valuable as a food material, and is expected to be able to help improve the quality of food.

The present invention preferentially overcomes seasonality (which can be seen as a limitation of most agricultural products), which is a limitation of use time, which is an advantage of drying waves, which is widely used in the food industry, in particular, in the manufacture of simple food such as instant food. While maintaining the advantage of, while solving the problem of enormous volume compared to the weight, which is a disadvantage of the conventional drying waves. Therefore, it is solving the problems of logistics difficulties and high logistics costs due to the constraints of the packaging volume and transportation. According to the present invention by restoring the existing dry waves by steam-blanning, pressing, cutting, re-drying, it has a restoring power that is inferior to the existing dry waves, and maintains the physical properties with little breakage, thereby eliminating the disadvantages of existing dry waves without product quality problems. I'm solving it.

In the above, specific examples of the present invention have been described in detail with reference to the drawings, but the present invention is not limited to the illustrated and illustrated examples. Those skilled in the similar industry will be able to make various changes and modifications within the scope of the following claims in consideration of the contents of the present invention described. For example, in the present description, only 'wave' is described, but may be similarly applied to other agricultural products having a bulky problem compared to the weight after drying, such as shiitake mushrooms. Therefore, it is pointed out that the scope of the present invention should be defined by the claims rather than by the examples described.

As described above, the compressed dry wave according to the present invention solves the problem of excessive volume caused by internal voids of the conventional dry wave, which simplifies the packaging of the product, solves the difficulty of the packaging process occurring in the volume, and excessive weight. While it is possible to drastically reduce the excessive logistics costs incurred in the volume, it also has a remarkable effect such as minimizing the common breakage phenomenon of the dry waves, and having a similar resilience to the general dry waves.

In addition, the compressed dry wave manufacturing method according to the present invention by using a dry wave produced by the conventional drying method to produce a compressed dry wave, it is possible to use the existing production equipment as it is.

In the compressed dry wave manufacturing method according to the present invention, by manufacturing a dry wave by blanching the dried wave using steam, compressing and redrying the dried wave to produce the compressed dry wave, thereby minimizing the breakage and loss of the compressed wave. It allows you to block physical changes.

In the compressed dry wave manufacturing method according to the present invention, by producing a dried wave by blanching the dried wave using a relatively high temperature steam, and then compressed and re-dried to produce a compressed dry wave, microorganisms that can be parasitic on the compressed wave It has a sterilizing effect.

Furthermore, the compressed dry wave production method according to the present invention, by first drying the raw wave to produce a semi-dried wave, and by pressing the second-dried wave and dried second to produce a compressed dry wave, in a large amount quickly At the same time to provide a compressed dry wave has a significant effect, such as to minimize the breakage and loss of the compressed wave and to block the physical change.

Claims (8)

A washing step of removing and washing the inedible portions of vegetables; A first cutting step of cutting the washed vegetables; The vegetables are dried vegetables having a moisture content of 8 to 10%, and then dried at low temperature for 1.0 hour to 2.5 hours using a wind of 60 ° C to 75 ° C with a hot air dryer, followed by a wind of 45 ° C to 60 ° C with a hot air dryer. A low temperature drying step of secondary drying at a low temperature of 5.5 hours to 9.5 hours; A refrigeration cooling step of cooling the dried vegetables at 4 ° C.-16 ° C. for 12 hours to 20 hours; Steam-blanching a step of blanching the dried dry vegetables by steaming at least 100 ° C. such that they are semi-dried vegetables having a water content of 14-18%; Compressing the steam-blended semi-dried vegetables in a thin plate form; A second cutting step of cutting the compressed semi-dried vegetables; Re-drying step of cutting the dried semi-dried vegetables in the form of a thin plate to a water content of 8 to 10% Pressed dry vegetable manufacturing method comprising the. According to claim 1, wherein the vegetable is a green onion, after the washing step further comprises a blue and white separation step of separating the green portion and the stem portion of the leaf of the green onion, in the low temperature drying step, first to the green portion of the green onion The drying is carried out for 1.0 to 2.0 hours using the wind of 60 ℃ ~ 70 ℃, the drying of 1.5 to 2.5 hours using the wind of 65 ℃ ~ 75 ℃ for the back part of the wave Afterwards, the green part of the wave is dried for 5.5 to 7.5 hours using wind at a temperature of 45 ° C to 55 ° C. Method for producing a compressed dry vegetable, characterized in that for drying for 9.5 hours. The method of claim 1, wherein the steam blanching step includes: spreading the steam generated in the water tank at the bottom of the case after stacking the vegetables thinly on a steam plate having a net-shaped bottom surface in multiple stages in a closed case; Pressed and dried vegetable manufacturing method characterized in that it is carried out for 2 minutes. The method of claim 1, wherein the pressing step comprises a plurality of pressing steps. The method of claim 1, wherein the redrying step includes a transfer hot air drying step of drying by hot air at 55 ° C. to 70 ° C. while passing at a speed of 1 to 4 m / min with respect to the conveying belt having a length of 10 m. Pressed dry vegetable manufacturing method characterized in that. A washing step of removing and washing the inedible portions of vegetables; A first cutting step of cutting the washed vegetables; A low temperature drying step of drying the vegetables for 3.5 to 7.5 hours using a wind of a temperature of 60 ° C to 75 ° C with a hot air dryer so that the vegetables are dried vegetables having a water content of 14 to 16%; A pressing step of pressing the low-dried semi-dried vegetables in a thin plate form; A second cutting step of cutting the compressed semi-dried vegetables; Re-drying step of cutting the dried semi-dried vegetables in the form of a thin plate to a water content of 8 to 10% Pressed dry vegetable manufacturing method comprising the. The method of claim 6, wherein the vegetable is green onion, after the washing step further comprises a blue and white separation step of separating the green portion and the stem portion of the green leaf of the green onion, in the low temperature drying step, for the green portion of the green onion Drying is carried out for 3.5 to 5.0 hours using a wind of 60 ℃ ~ 70 ℃, drying for 5.0 ~ 7.5 hours using a wind of 65 ℃ ~ 75 ℃ for the back portion of the wave Pressed dry vegetable manufacturing method characterized in that. A compressed dried vegetable prepared by the method of any one of claims 1 to 7.

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