KR100859367B1 - Impact-type calyx removing device for fresh red pepper, and calyx removing method using the system - Google Patents

Abstract

A method of removing the calyx of red pepper using an enzyme solution containing Viscozyme L and an impact-type calyx-removing device for fresh red pepper is provided to reduce manpower for processing and process cost and enable mass production of red pepper. The calyx part of fresh red pepper is compressed to cause relaxation of the calyx and body, soaked in an enzyme solution and stored at 16 to 20deg.C for 6hr to soften the calyx part. The softened calyx part is separated from the body using an impact-type calyx removing device for fresh red pepper. The enzyme solution contains Viscozyme L. The impact-type calyx removing device for fresh red pepper comprises: a charging part; a casing connected to the charging part, installed at a frame and formed with an outlet part on the opposite side of the charging part; an impact shaft installed with a plurality of impact protrusions and rotatably supported in the casing; and a driving device for rotating the impact shaft. The impact protrusions comprise silicon material and are conical in shape.

Description

Impact-type Calyx removing device for fresh red pepper, and calyx removing method using the system}

1 is a process chart of the raw pepper spigot removing method according to an embodiment of the present invention.

Figure 2 is a front sectional view of the raw pepper compression apparatus used in the present invention.

Figure 3 is a front sectional view of the impact type raw red pepper spigot removing device according to an embodiment of the present invention.

Figure 4 is a front view of the impact shaft of the impact type raw red pepper removing device of Figure 3;

5 is a perspective view of a semi-conical impact protrusion of the impact shaft of FIG.

6 is a perspective view of the conical impact projection of the impact shaft of FIG.

<Description of the symbols for the main parts of the drawings>

300: raw pepper compression device 310: compression drive motor

320: frame 330: protruding bracket

340: raw pepper sorting plate 350: compression drive roller

354: compression conveyor belt 356: compression driven roller

360: conveying conveyor belt 362: conveying driven roller

358: Feed drive rollers 366, 364: Compression tension rollers

368,370,372,374: Feed tension roller 400: Impact raw red pepper spigot removing device

402: frame 410: shock shaft

412: semi-conical impact protrusion 413: incision

414: conical impact protrusion 416: rotation axis

420: casing 430: outlet

432: discharge gate 440: electric motor

450,460: Pulley 470: Electric belt

480: charging

The present invention relates to an impact type raw red pepper tap removing device and a method of removing raw red pepper taps using the same, and more particularly, an impact raw raw material capable of automatically separating the stem and the body of raw red pepper using a difference in feed speed. The present invention relates to a red pepper stem removing device and a method of removing raw red pepper stems using the same.

Chili is the most seasoned vegetable used in our diet. It is widely used in processed foods such as spices, kimchi, and red pepper paste. The annual consumption per capita is 4kg, and the total consumption is 200,000 tons, and the market size is 1.5 trillion. It is estimated at W100bn.

Based on the weight ratio of domestic chili peppers by weight of dried pepper, 64% of pepper peel, 28% of seeds, and 8% of stalks are used, and it is very difficult to produce high-quality clean pepper powder products without removing the scab, which is a fiber component. This will lower the sales of the product.

At present, in the general red pepper processing plant using raw red pepper raw materials, most of the manual work before grinding is to remove the red pepper raw material, and many manpower and cost are required.

Recently, a pepper processing plant that produces high quality cut dried pepper raw materials and clean red pepper powder by washing and cutting raw red pepper raw materials in the main production area of red pepper is produced by low temperature hot air drying. Doing.

In addition, the production of high-quality spice products of raw red pepper raw materials has been increased, and the demand for raw red pepper raw materials is still increasing.

Although the research on the removal technology of raw red pepper raw material has been partially performed, most of the raw red pepper stems have been mainly cut using a rotary cutting blade.

This stem removal work requires the worker to manually arrange raw pepper raw materials of various shapes and sizes during cutting, and the splicing joint is not completely separated from the skin and it is practically difficult to make a large amount of raw pepper raw material.

Currently, the average age of domestic pepper cultivation farmers is aging to 65 years or older, and due to lack of labor during pepper harvesting time, it is urgent to secure manpower for manual red pepper removal at the pepper processing plant, intensifying wrist fatigue, and limit of throughput. Devices that can be removed by mechanical means should be developed.

Therefore, the present invention uses the mechanical device after using the mechanical device after the artificial physical property change and the enzyme treatment agent of the raw pacifier of the raw red pepper material in the large-capacity red pepper drying process, which is currently dependent on manual labor for removing red pepper. It is to provide a device for removing the tap of the raw material and a method of removing the tap using the same.

The present invention for achieving the above object, the charging portion is introduced into the raw pepper in the state in which the stem is compressed; A casing connected to the charging unit and installed on a frame, the outlet being formed on the opposite side of the charging unit; An impact shaft having a plurality of impact protrusions installed on an outer circumferential surface thereof to separate the body and the stem of the raw peppers supplied from the charging portion, and being rotatably supported in the casing; And a driving means for removing the raw pepper stems, including driving means for rotating the impact shaft.

The impact protrusion is characterized in that made of a silicon material.

In addition, the impact protrusion is characterized in that the conical shape or semi-conical shape having a partially cut incision.

In addition, the casing is characterized in that it is inclined downward toward the outlet side with respect to the horizontal plane.

In addition, the impact protrusion is characterized in that the spiral arrangement.

In addition, the driving means is characterized in that it comprises a driven pulley which is integrally rotated with the impact shaft, and a drive pulley connected to the driven pulley and a belt and driven by an electric motor.

Another invention, the compression step of relaxing the stem and the body by compressing the stem of the raw pepper; An immersion step of dipping the raw pepper compressed by the stem into an enzyme solution; A reaction storage step of storing the submerged raw pepper at a predetermined temperature to soften the stem by the enzyme; And raw pepper is a raw pepper stem removal method comprising a separation step of separating the stem and the body by the impact raw pepper stem removing device of claim 1 in the reaction.

The compression step, the conveying conveyor belt for receiving the raw pepper and transporting; A compression conveyor belt positioned above the conveying belt and forcibly moving the raw red pepper in a conveying direction to compress the green pepper by a distance from the conveying belt; And it is characterized in that made by a raw pepper compression device comprising a raw pepper discharge plate for discharging the compressed raw pepper.

The immersion step is characterized in that using the biskozyme L enzyme solution.

In addition, the reaction storage step is characterized in that the raw pepper immersed in the enzyme is stored at 16 ~ 20 ℃.

In addition, after the separation step is characterized in that it further comprises a sorting step of sorting the tap and the body of the raw pepper separated.

In addition, the screening step is characterized by using a screen conveyor belt formed of a screen of the eye (mesh) larger than the length of the stem of the raw pepper.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described. In adding reference numerals to components of the following drawings, it is determined that the same components have the same reference numerals as much as possible even if displayed on different drawings, and it is determined that they may unnecessarily obscure the subject matter of the present invention. Detailed descriptions of known functions and surnames will be omitted.

1 is a process chart of the raw pepper spigot removing method according to an embodiment of the present invention.

The present invention is to soften the coupling force between the tap and the body through the physical force and chemical reaction to the raw pepper, and to apply the external force to separate the tap and the body.

First, the raw pepper is washed (s100). After washing, it is desirable to remove the moisture on the surface of the raw pepper.

Next, by applying a compressive force to the stem of the raw pepper weakens the binding force of the stem and the body of the raw pepper, and smoothly penetrates the enzyme by the subsequent enzymatic immersion (s110).

The compression process is made by raw pepper compression device (300).

The raw pepper compression device 300 is installed in the frame 320 forming a body, as shown in Figure 2, the conveying conveyor belt 360 to receive and transport the pepper received from the raw pepper supply device 100 And, located on the upper side of the conveying belt 360, the forced movement of the raw pepper 10 in the conveying direction by compression to compress the top of the raw pepper 10 by the interval with the conveying belt (360) Conveyor belt 354, and the top portion includes a live discharge alignment plate 340 for discharging the compressed raw pepper.

In addition, one side of the conveying conveyor belt 360 is exposed from the raw pepper compressing device 300 to be located below the raw pepper distribution plate 210.

The exposed raw red pepper distribution plate 210 is protected by a protruding bracket 330 integrally installed on the frame 320.

The transfer conveyor belt 360 has a transfer driven roller 362 positioned on the protruding bracket 330 and a transfer driving roller 358 for driving the transfer driven roller 362. The tension is maintained by the plurality of transfer tension rollers (368, 370, 372, 374).

In addition, the compression conveyor belt 354 has a compression driving roller 350 positioned above the transfer driving roller 358 and a compression driven roller 356 driven by the compression driving roller 350.

In addition, the compression conveyor belt 354 maintains the tension by the plurality of compression tension rollers 364 and 366 and maintains the distance between the compression conveyor belt 354 and the transfer conveyor belt 360.

The distance between the compression conveyor belt 354 and the conveying conveyor belt 360 is the narrowest between the transfer driving roller 358 and the compression driving roller 350, the compression conveyor toward the protruding bracket 330 side The distance between the belt 354 and the transfer conveyor belt 360 is increased.

The transfer driving roller 358 and the compression driving roller 350 rotates by the compression driving motor 310 and the chain transmission or belt transmission.

A vertical distance adjusting handle 352 is installed on the compression driving roller 350 to adjust between the transfer driving roller 358 and the compression driving roller 350.

Therefore, the stem of the raw red pepper 10 is compressed between the transfer driving roller 358 and the compression driving roller 350, so that the top of the raw pepper 10 is slightly destroyed. ) Will weaken the binding force.

Before the raw material is added to the red pepper nipple removing device of the raw red pepper raw material, it is preferable to adjust the compressive strain to 30 to 50% based on the diameter of the raw material so that the top part of the body 12 and the nipple 11 are slightly destroyed. Do.

Then, the raw red pepper is compressed in the enzyme solution as described above (s120).

Carbohydrate degrading enzyme is used as the enzyme solution, and in the present invention, a biskozamin L (Viscozyme L) enzyme solution of 0.1 to 0.3% was used.

Then, the raw red pepper immersed in the enzyme solution is stored at a predetermined temperature so that the binding force between the nipple and the body is flexible by the enzymatic action (s130).

The storage and storage temperature is room temperature, that is, 16 ~ 20 ℃, the storage and storage time is better for a long time, but in consideration of productivity, preferably 6 hours.

Next, after storage and storage, the raw pepper is applied to the impact type raw pepper tap removing device 400 to separate the faucet and the body (s140).

As shown in FIG. 3, the raw red pepper spigot removing apparatus 400 is connected to the charging unit 480 into which the raw red pepper is introduced in the compressed state, and the charging unit 480 and installed on the frame 402. And a casing 420 having an outlet 430 formed on the opposite side of the charging unit 480, and a plurality of impact protrusions 412 and 414 to separate the body and the stem of the raw peppers supplied from the charging unit 480. And an impact shaft 410 installed on an outer circumferential surface and rotatably supported in the casing 420, and driving means for rotating the impact shaft 410.

The charging portion 480 is supplied with raw pepper after the enzymatic action, and is positioned above one end of the casing 420.

The casing 420 has a cylindrical shape, and has a discharge port 430 for discharging raw pepper in a state where the faucet and the body are separated on the other side of the lower end, and the discharge port 430 can be opened and closed through the discharge gate 432. do.

In addition, the casing 420 may be installed to be inclined downward so that the outlet 430 side is located below to help move the raw pepper inside.

The impact shaft 410 is installed in the center of the casing 420 to be rotated by the driving means.

The impact shaft 410 is formed with a plurality of impact protrusions (412,414) on the outer circumferential surface of the rotation shaft (416). In addition, the impact projections (412, 414) is preferably arranged in a spiral for the transfer of raw pepper.

The impact protrusions 412 and 414 are formed of a silicon material so as not to destroy the raw pepper, and a semi-conical impact protrusion 412 is installed at the charging unit 480 side to facilitate separation of the stem and the body of the raw pepper. At the outlet 430 side, a conical impact protrusion 414 is installed.

That is, the semi-conical impact protrusion 412 is formed with a cutout portion 413 in the conical impact protrusion, and has a sharper portion than the conical impact protrusion 414 on one side, the separation of the stem and the body of the raw pepper It is easy.

only. As shown in FIG. 4, the cut portion faces the charging unit 480 side to facilitate contact with the raw pepper.

In addition, the driving means is driven by a driven pulley 460 that is integrally rotated with the impact shaft 410, the driven pulley 460 and the belt 470 and driven by an electric motor 440 ( 450).

The electric motor 440 may be installed on the outer side of the casing 420 or the frame 402.

Then, the tap and the body coming out through the outlet 430 of the impact raw pepper tap separator 400 is selected (s150).

The sorting process may use a screen conveyor belt formed with a known screen.

At this time, the size of the mesh (mesh) of the screen should be formed larger than the nipple and smaller than the body.

Finally, the washing process to remove the enzyme solution remaining in the raw pepper body (s160)

Therefore, due to the above-described raw pepper stem removal method, only the body can obtain the separated raw pepper.

[Test Example]

Hereinafter, a test for actually removing the stem of raw pepper by using the raw pepper stem removing method described above will be described.

Raw red pepper samples were fresh red pepper samples grown in a plastic house in Jinju, Gyeongnam in December 2005.

Raw pepper samples were tested by selecting a large fruit species among bovine species (18mm) and large fruit species (23mm) based on the average size of the fruit cover, which is the junction between the red pepper skin and the stem. The specifications of the large species are shown in Table 1.

size Weight (g) Tap length (cm) Skin length (cm) Overall length (cm) Fruit cover width (㎝) Large species 21.62 ± 3.02 4.15 ± 0.75 13.32 ± 0.93 17.69 ± 0.69 2.06 ± 0.13

The top of the raw pepper was compressed at a compression strain of 30% and 50%.

In addition, the enzyme solution is compressed into the raw pepper pressing at a constant pressure with the raw pepper compressing device 300 to reduce the tissue strength of the skin and the junction of the pepper peel and create a gap, and then immersed in 0.1% Viscozmye L enzyme solution for 1 minute It was.

And, after storing the 1,3,6 hours at room temperature (18 ℃) and the time required for the enzymatic reaction, hitting the raw pepper with the impact-type pepper chiller removing device 400.

The test was repeated three times, 100 per treatment, and the treatment capacity was 250 kg / hr per hour.

In the case of raw red pepper samples with 30% compression strain, the average nipple removal rate was 27.7, 34.3, and 40.0% at 1, 3, and 6 hours of storage time after treatment with biscosamine L enzyme, but the average nipple removal rate was 91.3 at 50% compression strain. , 94.7 and 95.7% were very high (see Table 2 and Table 3).

Compressive strain Storage time Experiment sample water Skin Peel Separation detach Unseparated      30%  1 hours Primary 100 29 71 Secondary 100 30 70 3rd 100 24 76 Average 27.7 ± 3.2 72.3 ± 3.2  3 hours Primary 100 36 64 Secondary 100 41 59 3rd 100 26 74 Average 34.3 ± 7.6 65.7 ± 7.6  6 hours Primary 100 52 48 Secondary 100 24 76 3rd 100 44 56 Average 40 ± 14.4 60 ± 14.4

Compressive strain Storage time Experiment sample water Skin Peel Separation detach Unseparated      50%  1 hours Primary 100 89 11 Secondary 100 91 9 3rd 100 94 6 Average 91.3 ± 2.5 8.7 ± 2.5  3 hours Primary 100 93 7 Secondary 100 97 3 3rd 100 24 6 Average 94.7 ± 2.1 5.3 ± 2.1  6 hours Primary 100 94 6 Secondary 100 94 6 3rd 100 99 One Average 95.7 ± 2.9 4.3 ± 2.9

Therefore, it can be seen that the ratio of the separation of the stem and the body of raw red pepper is proportional to the compressive strain and the reaction storage time. However, the limit of compression should not be released body fluids as the raw peppers are destroyed, the reaction storage time should be determined in consideration of economics.

As described above, it has been described with reference to the preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the present invention described in the claims below I can understand that you can.

Through the present invention, it is possible to provide a raw pepper spigot removing apparatus and a scab removing method using the same, which can automate the removal of the spigot of raw red pepper raw materials, which are currently dependent on manual labor, using a mechanical apparatus.

Therefore, it is possible to reduce the manpower due to the processing of raw red pepper to reduce the cost, mass production is possible can greatly increase the throughput per day.

Claims (14)

A charging unit into which raw red pepper is introduced while the stem is compressed; A casing connected to the charging unit and installed on a frame, the outlet being formed on the opposite side of the charging unit; An impact shaft having a plurality of impact protrusions installed on an outer circumferential surface thereof to separate the body and the stem of the raw peppers supplied from the charging portion, and being rotatably supported in the casing; And Impact impact pepper removing device comprising a drive means for rotating the impact shaft. According to claim 1, wherein the impact projections impact raw red pepper stem removing device, characterized in that made of a silicon material. According to claim 1, wherein the impact protrusions impact raw red pepper stem removing device, characterized in that the conical. According to claim 1, wherein the impact protrusions impact raw red pepper stem removing device, characterized in that the semi-conical shape having a partially cut incision. The method of claim 1, wherein the impact projections are impact cones, characterized in that the mixture of the cone and the semi-conical having a partially cut incision. The impact raw pepper stem removal device according to claim 1, wherein the casing is inclined downward toward the outlet side with respect to a horizontal plane. According to claim 1, wherein the drive means impact raw pepper characterized in that it comprises a driven pulley which is integrally rotated with the impact shaft, and a drive pulley connected to the driven pulley and the electric belt and driven by an electric motor Tap remover. According to claim 1, wherein the impact protrusions impact raw red pepper stem removing device, characterized in that arranged in a spiral. A compression step of relaxing the stem and the body by compressing the stem of the raw pepper; An immersion step of dipping the raw pepper compressed by the stem into an enzyme solution; A reaction storage step of storing the submerged raw pepper at a predetermined temperature to soften the stem by the enzyme; And The reaction of the raw pepper, raw peppers removing method comprising the separation step of separating the tap and the body by the impact type raw pepper tap removing device of claim 1. The method of claim 9, wherein the compressing step, Conveying conveyor belt for receiving the raw pepper inlet; A compression conveyor belt positioned above the conveying belt and forcibly moving the raw red pepper in a conveying direction to compress the green pepper by a distance from the conveying belt; And Raw pepper stem removing method characterized in that made by a raw pepper compression device comprising a raw pepper discharge plate for discharging the compressed raw pepper. 10. The method of claim 9, wherein the immersion step is a raw red pepper scoop removal method characterized in that using the biskozyme L enzyme solution. 10. The method of claim 9, wherein the reaction storage step of raw red pepper stems, characterized in that the stored raw peppers immersed in the enzyme at 16 ~ 20 ℃. 10. The method of claim 9, further comprising a sorting step of sorting the stem and the body of the raw pepper separated after the separation step. 15. The method of claim 13, wherein the sorting step uses a screen conveyor belt formed of a mesh screen larger than the length of the stem of the raw pepper and smaller than the body.

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