KR101209814B1 - The facilities to produce preserved garlic with preventing greening and browning changes by heating precess - Google Patents

Abstract

PURPOSE: A production apparatus for anti-greening and anti-browning preserved garlic using a hot-air drying method is provided to effectively and stably produce the preserved garlic. CONSTITUTION: A production apparatus for anti-greening and anti-browning preserved garlic using a hot-air drying method comprises the following: a purified water processing device supplying water purified by a reverse osmosis process; an insertion device(100) arranging garlic and transferring to the next process; a hot air drying device including a heater and a blower for applying hot air to the garlic, and removing the skin from the garlic for preventing the greening; a washing device(200) pressurize-spraying the purified water to the peeled garlic; a blenching device(300) steaming the washed garlic; a drug sterilizing device(400) spraying a sterilizing agent solution to the garlic; a rinsing and cooling device(500) washing the garlic to remove a sterilizing agent, and cooling the garlic; a dehydrating device(600) using an air brush; a crushing device(700) crushing the garlic using a mixer; a filling device(800) filling the ground garlic in a container for low-temperature storing or freezing; a sealing device(900) sealing the container after inserting nitrogen gas, and a weight measuring device(1000); and a packaging device(1100) and a storage device(1200). [Reference numerals] (AA) Work progress

Description

Rusting and browning prevention storage garlic manufacturing apparatus by hot air drying {The facilities to produce preserved garlic with preventing greening and browning changes by heating precess}

The present invention relates to a manufacturing apparatus of browning and rustproof storage garlic by hot air drying, and more particularly, in a rusting and browning prevention storage garlic manufacturing device by hot air drying, the raw water obtained after undergoing a two-step filtration process Purified water treatment device for supplying purified purified water through a permeation well; An input device for transferring the next garlic while aligning the garlic; A washing device for cleaning the garlic supplied from the feeding device by spraying the purified water supplied from the purified water treatment device at a predetermined pressure; A blanching apparatus for performing a blanching process of heating the cooked garlic after washing in the washing apparatus to a predetermined temperature for a predetermined time; A drug sterilizing apparatus for sterilizing the garlic after finishing the blanching process using a diluent diluted with a predetermined ratio in order to wash and sterilize the microorganisms remaining on the surface of garlic; A rinsing and cooling apparatus for washing with purified water to remove the medicament remaining on the surface of the garlic which has undergone the drug sterilization step, and performing a rinsing and cooling step for cooling; Dehydration apparatus for removing water remaining on the surface of the garlic after the rinsing and cooling step using an air brush; Grinding device for grinding the garlic after the dehydration step to a predetermined particle size or less using a blender; Filling device for filling the garlic after the grinding step with a refrigerated garlic or refrigerated garlic, respectively for a predetermined container; After the filling step, the sealing device for sealing by filling with nitrogen gas to prevent oxidation; After the sealing step, the weight inspection device for inspecting the weight of the goods; A packing device for packing the product that has passed the weight checking step in a predetermined packing box; It relates to a storage device for preventing rust and browning by hot air drying comprising a; a storage device for storing the product undergoing the packaging step in a refrigerated or frozen state for each use.

Garlic is a perennial plant of the family Liliumaceae, and is widely grown for use as food, spices, and first aid.

Garlic reacts strongly with the physiologically important SH group of primary and secondary products such as allicin and diallyl disulfide, which are enzymatically produced by cell destruction from inactive precursors. Ha

By acting on female cell metabolism, antibacterial, antifungal, anticancer, blood pressure lowering, myocardial hardening prevention, etc.

To use garlic as a seasoning with the above-mentioned efficacy, it should be finely chopped. The minced garlic will change its color to blue (blue) or brown (brown) over time.

That is, in the case of preparing chopped garlic, when the ground garlic is crushed and 1 to 5 hours have elapsed, allicin component of garlic having high volatility is evaporated. Therefore, the chopped garlic will gradually turn brown and chopped by the loss of garlic's distinctive taste and aroma.

The value of garlic will fall. That is, there is a problem that discoloration and taste and flavor are lost when the minced garlic is stored for a long time.

In addition, chopped garlic has a hassle to grind whole garlic with a knife or a garlic chopper before cooking food in general homes and restaurants, and the unique flavor of garlic cut in the hands and cooking utensils used for chopping garlic can be easily washed. There is an unpleasant feeling that is recognized as a characteristic smell of housewives or cooks for a long time without being deodorized, especially the new generation housewives are very reluctant to chop garlic.

Due to the above problems, there is a tendency to purchase commercially crushed garlic in units and use it for a long time by refrigeration. There is a possibility of waste to discard by judging by smell and there is a problem that the deterioration is promoted by frequent contact of cooking furniture in use.

Conventionally, long-term preservation is possible by adding citric acid or L-ascorbic acid as food additives for the purpose of preventing browning, blues and rot by grinding crushed whole garlic for long-term storage in refrigerated state. There is a fact that a method of manufacturing minced garlic is known (Korean Patent No. 0162166, Japanese Patent No. 0167540).

However, in particular, the method of preparing minced garlic, which can be stored for a long time by refrigeration by adding garlic and minced garlic, which is a major seasoning ingredient that influences the taste of food, may be negative for consumers' awareness of health and food safety. In the process of boiling water for the purpose of deactivation of the enzyme, the unique flavor and aroma of garlic is volatilized, so that a separate garlic extract must be added to replenish it to maintain its taste.

As described above, refrigerated storage of chopped garlic has various problems.

Therefore, there is a need for the construction of a manufacturing system and apparatus capable of efficiently and stably implementing the rust and browning prevention storage garlic manufacturing method by hot air drying as described above.

An object of the present embodiment is to provide a configuration of a manufacturing system and apparatus capable of efficiently and stably implementing a method for manufacturing rust and browning prevention storage garlic by hot air drying.

In the rust and browning prevention storage garlic manufacturing apparatus by hot air drying according to the embodiment for achieving the above object, in the rust and browning prevention storage garlic manufacturing apparatus by hot air drying, the raw water obtained is a two-step filtration process Purified water treatment device for supplying purified purified water through a reverse osmosis process after going through; An input device for transferring the next garlic while sorting the injected garlic; A hot air drying device comprising a heater and a blower for applying hot air, and removing peeled garlic and preventing rusting; A washing device for washing the pressed garlic supplied from the feeding device by pressurized spraying with purified water supplied from the purified water treatment device; A blanching device for performing the blanching (Blanching) process of heating the cooked garlic in the washing device by heating with steam heat; In order to wash and sterilize the microorganisms remaining on the surface of garlic after the blanching process, the sterilizing agent composed of sodium hypochlorite or chlorine dioxide is 1: 100 based on the purified water and the volume ratio after the ultraviolet sterilization step using ultraviolet rays. Pharmaceutical sterilizer for sterilization using diluted sterilizer; A rinsing and cooling apparatus for washing with purified water to remove the medicament remaining on the surface of the garlic which has undergone the drug sterilization step, and performing a rinsing and cooling step for cooling; Dehydration apparatus for removing water remaining on the surface of the garlic after the rinsing and cooling step using an air brush; Grinding device for grinding the garlic after the dehydration step using a blender; Filling device for filling each of the garlic after the grinding step into the chopped garlic or refrigerated garlic for freezing respectively; After the filling step, the sealing device for sealing by filling with nitrogen gas to prevent oxidation; After the sealing step, the weight inspection device for inspecting the weight of the goods; A packing device for packing the product that has passed the weight checking step in a packing box; It characterized in that it is a storage device for preventing rust and browning by hot air drying consisting of; a storage device for storing the product undergoing the packaging step in a refrigerated or frozen state for each use.

In the hot air drying apparatus, a heater and a blower which apply hot air for 48 to 72 hours at a temperature of 30 to 50 ° C. are provided.

And, the upper end of the blanching device is characterized in that the hood frame is provided to prevent the leakage of steam to the outside to prevent accidents during operation.

In addition, the rinsing and cooling device, characterized in that the basket provided in the inner water tank is inverted and is provided with an automatic reverse device for conveying the goods to the next basket.

In addition, the rinsing and cooling device, characterized in that the lower-equipped aeration device (Aeration) of each tank generates bubbles to automatically perform the circulation of water in the tank and stirring the garlic.

When the rust and browning preventive storage garlic manufacturing apparatus by hot air drying having the structure as described above, it is possible to implement the manufacturing method of the rust and browning prevention storage garlic.

1 is a photograph showing the experimental results for deriving the optimal conditions for the prevention of rusting brown browning and rust prevention storage garlic manufacturing method according to an embodiment of the present invention.
Figure 2 is a flow chart showing the process sequence of the manufacturing method of browning and rust prevention storage garlic by hot air drying according to an embodiment of the present invention.
3 is a view showing a state of performing a manufacturing method of browning and rust prevention storage garlic by hot air drying according to an embodiment of the present invention.
Figure 4 is a perspective view showing the blanching device and the rinsing and cooling apparatus in the rust and browning prevention storage garlic manufacturing apparatus by hot air drying according to an embodiment of the present invention.
5 is a view for explaining the operating state of the blanching device and the rinsing and cooling device of FIG.
6 is a view showing the configuration of the sealing device and the weight inspection device according to an embodiment of the present invention.
7 is a view showing the configuration of the cube container for freezing storage of rust and browning prevention storage garlic by hot air drying according to an embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. It should be understood, however, that there is no intention to limit the scope of the present invention to the embodiment shown, and that other embodiments falling within the scope of the present invention may be easily devised by adding, Can be proposed.

1 is a photograph showing the experimental results for deriving the optimal conditions for the prevention of rust of the manufacturing method of rust prevention storage garlic by hot air drying according to an embodiment of the present invention.

Referring to FIG. 1, first, an experimental result for deriving optimum conditions for preventing rust and browning due to oxidation caused by contact with air in the air during processing of storage garlic.

Looking at the different types of garlic, the experiment was divided into two types of garlic and eggplant garlic, and experiments were conducted to derive optimal conditions by varying the treatment temperature and treatment time.

Appearance quality of garlic peeled by hot air drying for 12-96 hours at 20-60 ℃ was good at 20-40 ℃, but browning was observed after 48 hours at 50 ℃. Browning can be detected from the first 12 hours.

Hot garlic dried and peeled garlic is crushed with a food cutter, divided into 100g units, put into a PE film bag, sealed and heated for 1 minute in a constant temperature water bath at 90 ° C, and then in a refrigerator for 24 hours. After storage, the result of observing the change in color of garlic is shown in FIG. 1.

That is, the color of chopped garlic prepared by heating treatment was clearly divided into three groups: good, greening and browning. I can see it.

In particular, it can be seen that in the treatment section at 20 ° C and 30 ° C, green stools are generated regardless of the treatment time.

In addition, the treatment process at 40 ° C. showed severe rusting up to 24 hours, but the treatment time afterwards gradually decreased as the aging progressed.

On the other hand, some treatments at 50 ℃ showed some rusting up to 12 hours, but very good colors were observed at 24 hours and 36 hours, and browning occurred after 48 hours. It can be seen that the degree of browning is increased.

And, in the case of the treatment of 60 ℃ browning phenomenon started from 12 hours, it can be seen that the severe browning phenomenon occurs after the treatment time.

Based on the results of this experiment, it can be seen that in the cold storage garlic, the greening enzyme is produced by the sleeping phenomenon during storage, and the greening phenomenon occurs during the processing (peeling and compaction) and distribution process due to the produced greening enzyme. have.

In addition, the oxidizing enzyme can be inactivated by hot air drying before processing, it can be seen that the optimum condition is a condition for applying hot air for 48 to 72 hours at a temperature of 0 to 50 ℃.

However, since the results are obtained under laboratory conditions, they may vary depending on the environment of the production site. Before applying the above conditions, it is judged that detailed review for the production facility or the site is necessary.

Figure 2 is a flow chart showing the process sequence of the manufacturing method of rust prevention storage garlic by hot air drying according to an embodiment of the present invention.

Looking at, in the manufacturing method of the rust prevention storage garlic by hot air drying,

Collecting and storing raw water, filtering the raw water using a 25 μm bag filter, and filtering the purified water using a 5 μm filter using a bag filter, and then filtering the purified water using a 5 μm filter. The second filtration step of filtering the purified water passed through the first filtration step to 1μm, the reverse osmosis membrane filtration step of filtering the purified water through the second filtration step using a reverse osmosis membrane, and the purified water passed through the reverse osmosis membrane filtration step UV sterilization step to sterilize using, preparing the raw material with garlic garlic, preparing the step, inspecting the condition and appearance of the garlic after the preparation step, garlic for the predetermined time, the predetermined Hot air drying step of applying a hot air of temperature, and peeling step of removing the shell by spraying a predetermined high-pressure air to garlic that went through the hot air drying step , A washing step of washing garlic that has undergone the peeling step using purified water that has undergone the ultraviolet sterilization step, and a blanching step of heating the garlic that has undergone the washing step to a predetermined temperature for a predetermined time and ripening the same; In order to wash and sterilize the microorganisms remaining on the surface of the garlic after the blanching step, the sterilization step using a diluent diluted 1: 100 and sterilization step, and remaining on the surface of the garlic after the sterilization step Rinsing and cooling step of washing with purified water and cooling to remove the drug, Dehydration step of removing water remaining on the surface of the garlic after the rinsing and cooling step using an airbrush, and the dehydration step The grinding step of grinding the garlic to a predetermined particle size or less using a blender, and the garlic subjected to the grinding step in a predetermined container Filling step of filling with each refrigerated garlic or chopped garlic for each refrigeration, and after the filling step, the sealing step of filling and sealing with nitrogen gas to prevent oxidation, and after the sealing step, the weight of the product Including a weight inspection step for inspecting, a packaging step for packaging the product subjected to the weight inspection step in a predetermined packaging box, and a pre-shipment step for storing the product subjected to the packaging step in a refrigerated or frozen state for each use; It is composed.

In the hot air drying step, hot air is applied for 48 to 72 hours at a temperature of 30 to 50 ° C. to inhibit the activity of chlorosis enzyme.

And, the peeling step, characterized in that performed by spraying high pressure air of 4 to 6kg / ㎠.

And, the washing step, characterized in that performed for 30 to 90 seconds.

And, the blanching step, characterized in that carried out over 30 to 120 seconds under a temperature condition of 90 to 95 ℃.

In detail, the manufacturing method of the anti-rusting storage garlic by hot air drying according to the embodiment of the present invention, on the basis of the experimental results for deriving the optimum conditions for the prevention of rusting and browning to prepare the anti-rust storage garlic by hot air drying Each configuration step of the manufacturing method is shown.

First, looking at the process of producing purified water, first, the raw water is collected and stored, and then the raw water is filtered through a 25 μm bag filter.

In addition, the first filtration step of filtering the purified water through the filter using the bag filter using a 5μm filter, the second filtration step of filtering the purified water through the first filtration step to 1μm, and the second Through the reverse osmosis membrane filtration step of filtering the purified water through the reverse osmosis membrane to filter out harmful components contained in the raw water.

Finally, the process of removing the harmful microorganisms remaining by the ultraviolet sterilization step of sterilizing the purified water after the reverse osmosis membrane filtration step using ultraviolet rays.

Next, it relates to a process of manufacturing chopped garlic through hot air drying.

First, the garlic raw material is prepared by wearing whole garlic, and the state and appearance of the prepared garlic are examined.

The garlic subjected to the inspection step for a predetermined time, performing a hot air drying step of applying hot air of a predetermined temperature. In the hot air drying step, hot air is applied for 48 to 72 hours at a temperature of 30 to 50 ° C. to inhibit the activity of chlorosis enzyme.

The present invention relates to a hot air drying step using optimized conditions for inhibiting the activity of green stools and browning enzymes.

Then, the peeled garlic is sprayed with a predetermined high-pressure air after the hot air drying step to remove the peel. Performing a washing step of washing the garlic after the peeling step using purified water after the ultraviolet sterilization step.

The peeling step is performed by spraying high pressure air of 4 to 6kg / ㎠, the washing step is performed for 30 to 90 seconds.

The cleaning process is carried out by heating the garlic to a predetermined temperature for a predetermined time to perform a blanching (Blanching) step, wherein the blanching step, under a temperature condition of 90 to 95 ℃, for 30 to 120 seconds Is performed over.

In order to wash and sterilize the microorganisms remaining on the surface of the garlic which has undergone the blanching step, a fungicide composed of sodium hypochlorite or chlorine dioxide is diluted to 1: 100 based on the volume ratio of purified water and the volume by using the UV sterilization step. Carry out the sterilization step of sterilization.

In order to remove the medicament remaining on the surface of the garlic sterilized by the drug sterilization step, washing with purified water, cooling the rinsing and cooling step and the water remaining on the surface of the garlic after the rinsing and cooling step using an airbrush A dehydration step is performed to remove it.

Grinding the garlic after the dehydration step using a blender to a predetermined particle size or less, performing a grinding step, and filling the garlic through the grinding step with a refrigerated chopped garlic or chopped garlic for freezing, respectively. .

At this time, after the filling step, the sealing to seal by filling with nitrogen gas to prevent oxidation, after the sealing step, the weight test to check the weight of the product, and the product after the weight test step predetermined All necessary for the manufacturing method of the rust prevention storage garlic by hot air drying according to an embodiment of the present invention by performing a pre-shipment step of packing in a packaging box, and storing the product that has been subjected to the packaging step in a refrigerated or frozen state for each use. The process is complete.

3 is a view showing the configuration of the rust and browning prevention storage garlic manufacturing apparatus by hot air drying according to an embodiment of the present invention.

First, in the rust and browning prevention storage garlic manufacturing apparatus 10 by hot air drying, the purified water treatment device for supplying purified purified water through a reverse osmosis process after the raw water obtained through a two-step filtration process, A hot air drying device (not shown), comprising an input device 100 for aligning and transferring to a next process, a heater and a blower for applying hot air, and removing peeled garlic and preventing rusting; The cleaning device 200 for spraying the purified garlic supplied from the input device 100 by spraying the purified water supplied from the purified water treatment device at a predetermined pressure, and the cleaned garlic after washing in the cleaning device 200 are predetermined. A blanching device that performs a blanching process to be heated by heating to a predetermined temperature at a predetermined time, and a bactericide is used to clean and sterilize microorganisms remaining on the surface of garlic after the blanching process. The drug sterilizer 400 for sterilizing using dilution diluted in proportion and washing with purified water to remove the drug remaining on the surface of the garlic after the sterilization step, performing a rinsing and cooling step Rinsing and cooling device 500, and a dehydration device 600 for removing water remaining on the surface of the garlic after the rinsing and cooling step using an airbrush, and the dehydration A grinding device 700 for grinding garlic through a system to a predetermined particle size or less, and filling the garlic after the grinding step into a predetermined container, respectively, with chilled garlic for freezing or minced garlic for freezing, respectively. Apparatus 800, after the filling step and sealing device 900 for filling and sealing with nitrogen gas to prevent oxidation, and the weight inspection device 1000 for checking the weight of the product after the sealing step And a packaging device 1100 for packing the product that has undergone the weight inspection step in a predetermined packing box, and a storage device 1200 for storing the product that has undergone the packing step in a refrigerated or frozen state for each use. do.

The hot air dryer (not shown) includes a heater and a blower that apply hot air for 48 to 72 hours at a temperature of 30 to 50 ° C. The hot air drying apparatus (not shown) performs a step of preventing rusting while removing the peel of the garlic.

In addition, the upper portion of the blanching device is provided with a hood frame to prevent the leakage of steam to the outside to prevent accidents during operation.

In addition, the rinsing and cooling device 500 is provided with an automatic reversing device for inverting the basket provided in the inner water tank and conveying the goods to the next basket.

On the other hand, in the rinsing and cooling device 500, the lower aeration device (Aeration) of each tank generates bubbles to automatically perform the circulation of water and stirring garlic in the tank.

Looking at the first, in the purified water treatment device, after the raw water is collected and stored and stored, the raw water is filtered through a 25 μm bag filter.

In addition, the first filtration step of filtering the purified water through the filter using the bag filter using a 5μm filter, the second filtration step of filtering the purified water through the first filtration step to 1μm, and the second Through the reverse osmosis membrane filtration step of filtering the purified water through the reverse osmosis membrane to filter out harmful components contained in the raw water.

Finally, the process of removing the harmful microorganisms remaining by the ultraviolet sterilization step of sterilizing the purified water after the reverse osmosis membrane filtration step using ultraviolet rays.

Next, the garlic raw material is prepared by wearing whole garlic, and after inspecting the state and appearance of the prepared garlic, it is composed of a heater and a blower to apply hot air, hot air drying device to remove the peel of the garlic and prevent rusting ( After performing the process of removing the shell while passing through, the put garlic on the injecting device 100 and transported to the next process.

The injection device 100 has a groove having a predetermined size so that the garlic can be seated so that the garlic does not slip or flow down on the top surface thereof, and the injection device 100 has a servo motor and a predetermined speed. It consists of a gearbox with rain.

In addition, the feeding device 100 transfers the cut garlic to the washing device 200 and supplies it.

The washing apparatus 200, by spraying the purified water supplied from the purified water treatment device at a predetermined pressure to remove the foreign matter adhering to the outer surface of the garlic.

At this time, the cleaned garlic after the cleaning device 200 is supplied to the blanching device 300 side.

The blanching device 300 is provided with a heater and a steaming device to perform the blanching fixing for 30 to 120 seconds under a temperature condition of 90 to 95 ℃.

And, the upper side of the blanching device 300, the hood frame is provided on the upper side to be detached and opened and closed so as not to leak to the outside of the steam generated during the blanching process, to prevent an accident during operation.

Through the blanching device 300, the drug sterilizer (400) for sterilizing the garlic after the blanching process using a diluent diluted in a predetermined ratio to wash and sterilize the microorganisms remaining on the surface of the garlic Is transferred to).

The drug sterilizer 400, the sterilization step to sterilize using a diluent diluted 1: 100 in order to wash and sterilize microorganisms.

At this time, the drug diluted in the tank is sprayed on the garlic using a spraying device provided therein, and bubbles are generated by using an aeration device provided in each tank, and the diluting liquid in the tank is circulated and sprayed. The drug sterilization step is performed by automatically stirring.

In order to remove the drug remaining on the surface of the garlic after the drug sterilization step, washing with purified water, and performs the rinsing and cooling device 500 to perform the rinsing and cooling step to cool.

The rinsing and cooling device 500 is provided with an automatic reversing device that can reverse the baskets installed in each tank and automatically send the goods to the next basket. Each tank is provided with an aeration device as described above. The automatic inversion device is configured to include a motor and a gearbox for driving it.

On the other hand, the garlic after the rinsing and cooling step is transferred to the dehydrator 600. The dehydrator 600 removes the water remaining on the surface of the garlic with an air brush. At this time, the air pressure is approximately 1800 NL / Min, 5 ~ 7kg / ㎠.

On the other hand, the dehydrated garlic after the dehydration step is transferred to a grinding device 700 for crushing to a predetermined particle size or less using the mixer. In the grinding device 700, the crushed garlic is ground to the size of the particles used as the chopped garlic for refrigeration or freezing.

The garlic that has undergone the grinding step is transferred to a filling device 800 that is respectively filled with chilled garlic or chilled garlic for refrigeration in a predetermined container. The refrigerated minced garlic is filled in a tubular, plastic or glass bottle container.

The frozen minced garlic is sealed in a cube having a plurality of storage spaces (Cube). Frozen minced garlic stored in the cube can be cooked after thawing separately.

The cube container has a structure in which the lid portion of the container is detachable and thus can be used several times and can be sealed from the external environment.

After the filling step, there is provided a sealing device 900 for sealing by filling with nitrogen gas to prevent oxidation. The sealing device 900 is a device for filling the inside of the container with nitrogen gas of a predetermined volume after filling the chopped garlic in the container.

After the sealing step, the weight inspection device 1000 for checking the weight of the product and the packaging device 1100 for packaging the product after the weight inspection step in a predetermined packaging box is automatically packed.

The product, which has undergone the packaging step, is transferred to and stored in a storage device 1200 for storing in a refrigerated or frozen state for each use.

Through the configuration of the rust and browning prevention storage garlic manufacturing apparatus 10 by the hot air drying having the configuration as described above it is possible to implement the process by the manufacturing method of the rust prevention storage garlic by hot air drying.

Figure 4 is a perspective view showing a blanching device and a rinsing and cooling device of the rust and browning prevention storage garlic manufacturing apparatus by hot air drying according to an embodiment of the present invention.

5 is a view for explaining the operating state of the blanching device and the rinsing and cooling device of FIG.

6 is a view showing the configuration of the sealing device and the weight inspection device according to an embodiment of the present invention.

Looking at, after removing the foreign matter adhered to the outer surface of the cut garlic by spraying at a predetermined pressure through the washing device 200, the washed garlic is supplied to the blanching device 300 side.

The blanching device 300 is provided with a heater and a steaming device to perform the blanching process for 30 to 120 seconds under a temperature condition of 90 to 95 ℃.

The blanching process is carried out over a temperature range of 90 to 95 ° C. for 30 to 120 seconds. In order to wash and sterilize the microorganisms remaining on the surface of the garlic which has undergone the blanching step, a sterilization step is performed by sterilization using a diluent diluted 1: 100.

Subsequently, in order to remove the medicament remaining on the surface of the garlic after the drug sterilization step, washing with purified water and cooling the rinse and cooling step and the water remaining on the surface of the garlic after the rinsing and cooling step airbrush A dehydration step is performed to remove it.

In this process, the water tank provided in each device when the transfer to the next process is provided with an automatic inverting device is automatically transferred to the next tank in the next process.

7 is a view showing the configuration of the cube container for freezing storage of rust and browning prevention storage garlic by hot air drying according to an embodiment of the present invention.

Looking at the cube is composed of a storage unit having a plurality of storage spaces, and a cover unit for sealing one surface of the storage unit.

The cube is a container for storing the chopped garlic for freezing storage, and the user can hold and chop both ends with both hands and twist it from side to side, thereby extracting the chopped garlic stored in the storage space for use.

By using the cube container, the user can freeze the chopped garlic for a long time, and it is useful to use the amount used as needed.

In summary, when the rust and browning prevention storage garlic manufacturing apparatus 10 by the hot air drying having the structure as described above, it is possible to implement the manufacturing method of the rust and browning prevention storage garlic.

Brief description of the main drawing codes
1. Peeled garlic 2. Cleaning process
3. Blancing process 4. Pharmaceutical sterilization process
5. Rinsing and cooling process 6. Dewatering work
7. crushing 8. chopped garlic
9. Refrigerated tube chopped garlic 10. Weight inspection
11. Metal inspection 12. Box packing
10. Greening and browning prevention storage garlic manufacturing apparatus 100. Input device
200. Washing device 300. Blancing device
400. Chemical Sterilizer 500 Rinsing and Cooling System
600. Dehydrator 700. Crusher
800. Filling device 900. Sealing device
1000. Weight inspection device 1100. Packing device
1200. Storage

Claims (5)

In the rust and browning prevention storage garlic manufacturing apparatus by hot air drying,
Purified water treatment device for supplying purified purified water through the reverse osmosis process after the raw water obtained through the two-step filtration process;
An input device for transferring the next garlic while sorting the injected garlic;
A hot air drying device comprising a heater and a blower for applying hot air, and removing peeled garlic and preventing rusting;
A washing device for washing the pressed garlic supplied from the feeding device by pressurized spraying with purified water supplied from the purified water treatment device;
A blanching device for performing the blanching (Blanching) process of heating the cooked garlic in the washing device by heating with steam heat;
In order to wash and sterilize the microorganisms remaining on the surface of garlic after the blanching process, the sterilizing agent composed of sodium hypochlorite or chlorine dioxide is 1: 100 based on the purified water and the volume ratio after the ultraviolet sterilization step using ultraviolet rays. Pharmaceutical sterilizer for sterilization using diluted sterilizer;
A rinsing and cooling apparatus for washing with purified water to remove the medicament remaining on the surface of the garlic which has undergone the drug sterilization step, and performing a rinsing and cooling step for cooling;
Dehydration apparatus for removing water remaining on the surface of the garlic after the rinsing and cooling step using an air brush;
Grinding device for grinding the garlic after the dehydration step using a blender;
Filling device for filling each of the garlic after the grinding step into the chopped garlic or refrigerated garlic for freezing respectively;
After the filling step, the sealing device for sealing by filling with nitrogen gas to prevent oxidation;
After the sealing step, the weight inspection device for inspecting the weight of the goods;
A packing device for packing the product that has passed the weight checking step in a packing box;
Storage device for storing rust and browning by hot air drying comprising a; a storage device for storing the product after the packaging step in a refrigerated or frozen state for each use.
The method of claim 1,
In the hot-air drying apparatus, a rust and browning prevention storage garlic production apparatus by hot air drying, characterized in that provided with a heater and a blower to apply hot air for 48 to 72 hours at a temperature of 30 to 50 ℃.
The method of claim 1,
Rusting and browning prevention storage garlic manufacturing apparatus by hot air drying, characterized in that the upper portion of the blanching device is provided with a hood frame to prevent the leakage of steam to the outside and prevent accidents during operation.
The method of claim 1,
The rinsing and cooling device, the apparatus for producing rust and browning prevention storage by hot air drying, characterized in that the automatic reverse device for inverting the basket provided in the inner water tank to convey the goods to the next basket.
The method of claim 1,
In the rinsing and cooling device, the lower-aeration aeration device of each tank generates bubbles to automatically perform the circulation of the water in the tank and the stirring operation of the garlic for producing rust and browning prevention storage garlic Device.

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