KR101725954B1 - Method for keeping freshness and suppressing browning of peeling garlic - Google Patents
Method for keeping freshness and suppressing browning of peeling garlic Download PDFInfo
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- KR101725954B1 KR101725954B1 KR1020150071817A KR20150071817A KR101725954B1 KR 101725954 B1 KR101725954 B1 KR 101725954B1 KR 1020150071817 A KR1020150071817 A KR 1020150071817A KR 20150071817 A KR20150071817 A KR 20150071817A KR 101725954 B1 KR101725954 B1 KR 101725954B1
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- Prior art keywords
- garlic
- browning
- peeled
- deformation preventing
- storage tank
- Prior art date
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 136
- 238000000034 method Methods 0.000 title claims abstract description 23
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 135
- 238000003860 storage Methods 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 17
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 10
- 239000000787 lecithin Substances 0.000 claims abstract description 10
- 235000010445 lecithin Nutrition 0.000 claims abstract description 10
- 229940067606 lecithin Drugs 0.000 claims abstract description 10
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 7
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 230000035899 viability Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 239000011248 coating agent Substances 0.000 claims description 23
- 238000000576 coating method Methods 0.000 claims description 23
- 238000005406 washing Methods 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 19
- 239000011259 mixed solution Substances 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 5
- 230000008569 process Effects 0.000 abstract description 6
- 230000000813 microbial effect Effects 0.000 abstract description 5
- 239000013585 weight reducing agent Substances 0.000 abstract description 5
- 230000008520 organization Effects 0.000 abstract description 3
- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 229920000609 methyl cellulose Polymers 0.000 abstract 1
- 239000001923 methylcellulose Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 description 12
- 238000001035 drying Methods 0.000 description 8
- 206010040844 Skin exfoliation Diseases 0.000 description 7
- 239000008213 purified water Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 230000004083 survival effect Effects 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 210000003038 endothelium Anatomy 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000001223 reverse osmosis Methods 0.000 description 3
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- WQGWDDDVZFFDIG-UHFFFAOYSA-N pyrogallol Chemical compound OC1=CC=CC(O)=C1O WQGWDDDVZFFDIG-UHFFFAOYSA-N 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 229910021642 ultra pure water Inorganic materials 0.000 description 2
- 239000012498 ultrapure water Substances 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 239000004155 Chlorine dioxide Substances 0.000 description 1
- 241001507804 Penicillium hirsutum Species 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003373 anti-fouling effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019398 chlorine dioxide Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229940079877 pyrogallol Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 239000003206 sterilizing agent Substances 0.000 description 1
- 239000008400 supply water Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
- A23P20/13—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering involving agitation of the foodstuff inside a rotating apparatus, e.g. a drum
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a method of inhibiting browning and inhibiting browning of carbohydrate garlic, which comprises carmethyl methylcellulose (CMC) for preventing decay, sodium benzoate for inhibiting microbial growth, i.e., a preservative, citric acid for inhibiting bacterial viability, And a lecithin for a homogenous lecithin are prepared. The garlic, which has been peeled and washed, is immersed and taken out in a storage tank storing the prepared anti-deformation mixture, dried and packed, and then subjected to a simplified process It is possible not only to increase shelf life while maintaining freshness without modifying the decay rate, weight reduction rate, chromaticity and organization chart, but also to suppress browning of peeled garlic.
Description
More particularly, the present invention relates to a method of controlling the browning and browning of peeled garlic by mixing a plurality of solutions to prepare a mixture for preventing deformation, The present invention relates to a method of maintaining the browning and suppressing browning of garlic, which is capable of suppressing browning as well as improving shelf life while retaining freshness by minimizing decay and weight loss by immersing and extracting garlic.
In general, garlic is an indispensable seasoning vegetable in our diet. It is known to be effective for various pharmacological actions, anticancer effects, prevention and treatment of arteriosclerosis, etc. It is widely used as medicinal materials,
In particular, since garlic has excellent flavor and pharmacological effect, consumption of garlic is continuously increasing with the improvement of the level of eating habits, and research and development are continuously carried out to continuously supply fresh garlic throughout the year.
Since garlic is sown in autumn, most garlic is harvested at the time of harvesting in June ~ July of next year, so it is shipped at a time, so it is stored in various forms in order to extend the distribution period, and garlic harvested in the following year is distributed It is essential to keep browning while maintaining freshness until it is ready.
In other words, browning is a reaction in which the inherent color is discolored or discolored during the processing or storage of garments such as garlic and gradually changes from brown to dark brown. Such browning deteriorates the appearance and flavor of the raw food, Processing and storage of garments such as garlic is considered to be very important because it not only deteriorates but also has a great influence on nutritional value.
On the other hand, in the recent wholesale market, more than 70 ~ 80% of the total garlic supply is distributed in the form of peeled garlic. After long term storage period, the decay rate of garlic reaches 23 ~ 25% The decay rate during storage is about 9 ~ 10%, which shows the highest decay rate.
In addition, when garlic is stored and circulated for a long period of time due to its physiological characteristics after harvesting, there is a problem such as gallstone change, corruption and weight reduction due to oxidation of phenol compounds such as pyrogallol to quinone substances And in the case of peeled garlic, it is urgently required to develop a long-term storage technology for continuously supplying fresh garlic throughout the year, which does not cause decay and weight reduction while suppressing browning during storage.
For example, a method for producing browning and garlic-preventing stored garlic according to the prior art is disclosed in Korean Patent Registration No. 10-1188603.
That is, according to the conventional method of manufacturing browning and anti-rusting garlic, a method for collecting and storing raw water as shown in FIG. 1; Filtering the raw water using a bag filter of 25 m; A first filtration step of filtering the purified water having passed through the bag filter using a 5-μm filter; A second filtration step of filtering the purified water having passed through the first filtration step to 1 m; A reverse osmosis membrane filtration step of filtering the purified water having passed through the second filtration step using a reverse osmosis membrane; An ultraviolet sterilization step of sterilizing purified water having undergone the reverse osmosis membrane filtration step using ultraviolet rays; Preparing a garlic raw material by putting in garlic; Inspecting the condition and appearance of the garlic through the preparing step; A hot air drying step of drying the garlic having undergone the inspecting step by applying hot air; A skin peeling step of spraying high pressure air on the garlic having undergone the hot air drying step to remove the skin; A washing step of washing the garlic having been subjected to the peeling step using purified water after the ultraviolet sterilization step; A blanching step of heating the garlic after the washing step; A sterilizing agent composed of sodium hypochlorite or chlorine dioxide is used for a diluted solution diluted to a ratio of 1: 100 on the basis of the volume ratio of the ultrapure water to sterilize the microorganisms remaining on the surface of the garlic after the blanching step A sterilizing step of sterilizing the medicine; A rinsing and cooling step of washing with ultrapure water that has been subjected to the ultraviolet sterilization step to remove medicines remaining on the surface of the garlic having passed through the chemical sterilization step, and cooling; A dehydrating step of removing water remaining on the surface of the garlic after the rinsing and cooling steps using an air brush; A grinding step of pulverizing the garlic having undergone the dehydration step using a blender; A charging step of charging garlic having undergone the above-mentioned grinding step into the container with chopped garlic for refrigeration or chopped garlic for freezing, respectively; A sealing step of sealing and filling with nitrogen gas to prevent oxidation after the filling step; A weight checking step of inspecting the weight of the product after the sealing step; A packaging step of packaging the product having undergone the weight inspection step in a predetermined packaging box; And a pre-shipping step of storing the products that have undergone the packaging step in a refrigerated or frozen state for each use.
The method for producing browning and antifouling stored garlic according to the related art as described above is characterized in that it comprises a raw water storage step, a raw water filtration step, first and second filtration steps for filtering purified water, a purified water osmotic filtration step, A garlic step, a garlic step, a garlic step, a garlic peeling step, a washing step, a blanching step, a drug disinfection step, a rinsing and cooling step, a dewatering step, a grinding step, a filling step, a sealing step, Stage and pre-shipment stage, the process for preventing browning and rusting of garlic is very complicated, and there is a problem that browning of garlic progresses during the process.
SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above problems, and it is therefore an object of the present invention to provide a carboxymethylcellulose (CMC) for preventing the formation of microbes, a sodium benzoate for inhibiting microbial growth, A mixture of citric acid for inhibiting survival and lecithin for homogenizing agent is prepared and the garlic which has been peeled and cleaned is stored in a storage tank storing the prepared mixture for preventing deformation, The present invention also provides a method for suppressing browning and suppressing the browning of peeled garlic, which can maintain the freshness while preserving freshness, as well as increase the shelf life as well as suppress browning of the peeled garlic by preventing the decay rate, weight loss rate, will be.
These and other objects of the present invention will be apparent to those skilled in the art without departing from the scope of the present invention by the appended claims.
In order to accomplish the above object, the present invention provides a method of maintaining the browning and suppressing browning of peeled garlic, comprising the steps of: (A) removing the skin and the inner skin of the garlic through an air sprayer or a human hand to remove the skin; (B) cleaning (S210) the foreign substances adhering to the surface of the peeled garlic through the step (A); (C) injecting the garlic washed through the step (B) into the
Preferably, the step (B) comprises the steps of: (B1) placing the stripped garlic on the conveying
In the step (C), the charged garlic is heated from 24 ° C to 27 ° C through the
In the step (D), the deformation preventing solution stored in the
According to the present invention, there is provided a method for inhibiting the growth and inhibition of browning of carcinoembryonic carcillin (CMC) for inhibiting microbial growth, sodium benzoate for inhibiting microbial growth, citric acid for inhibiting bacterial viability, And a lecithin for a homogenous lecithin are prepared. The garlic, which has been peeled and washed, is immersed and taken out in a storage tank storing the prepared anti-deformation mixture, dried and packed, and then subjected to a simplified process It is possible not only to increase shelf life while maintaining freshness without modifying the decay rate, weight reduction rate, chromaticity and organization chart, but also to suppress browning of peeled garlic.
Additional features and advantages of the present invention will become more apparent from the following description.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process of a conventional method for producing browning and anti-stain-resistant stored garlic. FIG.
Fig. 2 is a view showing a configuration of a device for maintaining a straight line and suppressing browning of peeling garlic applied to the present invention. Fig.
FIG. 3 is a process chart showing a method of maintaining a browning and inhibiting browning of peeled garlic according to a preferred embodiment of the present invention. FIG.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for maintaining a browning and browning of peeling garlic according to a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings.
In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
Also, in the present specification, the following embodiments and embodiments are to be considered as being illustrative and not restrictive, and the invention is not to be limited to the details given herein but is to be accorded with the scope of the appended claims and their equivalents, It can be changed to another embodiment.
First, referring to Fig. 2, the structure of the apparatus for maintaining the browning and suppressing the browning of peeled garlic applied to the present invention will be described.
Fig. 2 is a view showing the constitution of an apparatus for retaining the browning and suppressing browning of peeled garlic applied to the present invention. Fig.
2, the apparatus for retaining and controlling browning of peeled garlic according to the present invention includes a
Specifically, the
The
Meanwhile, the mixed
At this time, a drain port (not shown) having an open / close valve is formed on the bottom surface of the mixed
The deformation preventing solution stored in the
At this time, the peeled garlic is immersed in the above-mentioned
On the other hand, the
Meanwhile, the
Hereinafter, a method of maintaining the browning and suppressing browning of the peeled garlic according to a preferred embodiment of the present invention will be described with reference to FIG.
FIG. 3 is a flow chart showing a method for maintaining the browning and inhibiting browning of peeled garlic according to a preferred embodiment of the present invention.
First, the outer skin and the inner skin of the garlic, which are separated individually, are removed through an air injector or a human hand to remove them (S205).
Next, in step S205, foreign substances such as endothelium and soil attached to the surface of the peeled garlic are cleaned and removed (S210).
Specifically, in step S210, a plurality of washing
Thereafter, the garlic washed with the foreign substances and moisture removed from the surface through steps S210, S212 and S214 is put into the
Next, the mixed
At this time, the deformation preventing solution stored in the storage tank for
In step S230, the garlic coated on the surface of the deformation-preventing mixed solution is transferred through the
Next, the uniformly coated and dried garlic through the above-described step S250 is packaged in a vacuum state in a packaging container filled with nitrogen gas through the packing machine 140 (S250).
Thus, according to the present invention, garlic having been subjected to peeling and washing is immersed and extracted in a storage tank storing a mixture for preventing deformation, followed by drying and vacuum packing, whereby a decay rate, a weight reduction rate, a chromaticity and an organization It is possible not only to maintain the freshness but also to improve shelf life and to suppress browning of the peeled garlic.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Of course.
110: cleaner 112: conveying conveyor
114: washing water jetting port 116: washing air jetting port
120: mixed liquid coater 121: storage tank for coating stock
122: Water quantitative supply part 123: Liquid storage tank
124: liquid crystal quantity supply part 125: heating coil part
126: detection sensor unit 130: surface filtrate remover
131: conveying conveyor 133: drying propeller
140: Packing machine
Claims (4)
(A) a step (S205) of removing the outer surface and the inner skin of garlic through an air injector or a human hand to peel;
(B) cleaning (S210) the foreign substances adhering to the surface of the peeled garlic through the step (A);
(C) injecting the garlic washed through the step (B) into the storage tank 121 of the mixed solution coater 120 (S220);
(D) The garlic injected through the step (C) is heated to a predetermined temperature through the heating coil part 125 for several seconds in the coating storage tank 121 of the mixed solution coater 120 in which the anti- (S230) of coating the surface of the garlic with a deformation preventing mixture liquid;
(E) Through the step (D), the garlic coated on the surface of the deformation preventing mixture liquid is fed through the surface filtrate remover 130 in a one-direction through the conveying conveyor 131 for a predetermined time at room temperature, (S240) so as to uniformly coat the surface of the garlic with the deformation-preventing mixed liquid through the surface of the garlic; And
(F) packing (S250) the garlic uniformly coated and dried through the step (E) in a vacuum state in a packaging container filled with nitrogen gas through the packing machine 140,
In the step (C)
Characterized in that the charged garlic is immersed in a deformation preventing mixing liquid heated to 24 to 27 캜 through a heating coil part 125 for 5 seconds to 8 seconds in a coating storage tank 121 in which a deformation preventing mixing liquid is stored A method of retaining leading and suppressing browning of peeled garlic.
The step (B)
(B1) The peeled garlic is placed and conveyed on the conveying conveyor 112 of the washer 110, and high-pressure water is injected through a plurality of washing water ejection openings 114 horizontally arranged in a row on the conveying conveyor 112 A step (S212) of removing foreign matters attached to the surface of the garlic by spraying,
Pressure air is sprayed on the garlic being conveyed on the conveying conveyor 112 through the washing air blow-off port 116 arranged in a line in the rear row of the washing water jetting port 114 to remove the inner skin and moisture remaining on the surface of the garlic (S214). ≪ / RTI >
(A) a step (S205) of removing the outer surface and the inner skin of garlic through an air injector or a human hand to peel;
(B) cleaning (S210) the foreign substances adhering to the surface of the peeled garlic through the step (A);
(C) injecting the garlic washed through the step (B) into the storage tank 121 of the mixed solution coater 120 (S220);
(D) The garlic injected through the step (C) is heated to a predetermined temperature through the heating coil part 125 for several seconds in the coating storage tank 121 of the mixed solution coater 120 in which the anti- (S230) of coating the surface of the garlic with a deformation preventing mixture liquid;
(E) Through the step (D), the garlic coated on the surface of the deformation preventing mixture liquid is fed through the surface filtrate remover 130 in a one-direction through the conveying conveyor 131 for a predetermined time at room temperature, (S240) so as to uniformly coat the surface of the garlic with the deformation-preventing mixed liquid through the surface of the garlic; And
(F) packing (S250) the garlic uniformly coated and dried through the step (E) in a vacuum state in a packaging container filled with nitrogen gas through the packing machine 140,
In the step (D)
The deformation preventing solution stored in the coating reservoir 121 is prepared by mixing 100 ml of water with 0.4 ml to 0.85 ml of a deformation preventing solution. The deformation preventing solution is composed of carboxymethylcellulose (CMC) 0.1 , 0.05 to 0.15 ml of sodium benzoate serving as a preservative, 0.05 to 0.15 ml of citric acid for inhibiting the viability of bacteria and 0.05 to 0.15 ml of lecithin as a homogenizer ≪ RTI ID = 0.0 > 1. ≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150071817A KR101725954B1 (en) | 2015-05-22 | 2015-05-22 | Method for keeping freshness and suppressing browning of peeling garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150071817A KR101725954B1 (en) | 2015-05-22 | 2015-05-22 | Method for keeping freshness and suppressing browning of peeling garlic |
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| Publication Number | Publication Date |
|---|---|
| KR20160137141A KR20160137141A (en) | 2016-11-30 |
| KR101725954B1 true KR101725954B1 (en) | 2017-04-11 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101209814B1 (en) * | 2012-03-20 | 2012-12-07 | 새남해농업협동조합 | The facilities to produce preserved garlic with preventing greening and browning changes by heating precess |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010028137A (en) * | 1999-09-17 | 2001-04-06 | 구자홍 | Method for producing photocatalyst film and photocatalyst film produced by the same |
| KR20110095518A (en) * | 2010-02-19 | 2011-08-25 | 강원중 | The method of manufacturing garlic powder |
| KR101188603B1 (en) | 2012-03-13 | 2012-10-09 | 새남해농업협동조합 | The method of making preserved garlic with heating process to preventing greening and browning changes |
-
2015
- 2015-05-22 KR KR1020150071817A patent/KR101725954B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101209814B1 (en) * | 2012-03-20 | 2012-12-07 | 새남해농업협동조합 | The facilities to produce preserved garlic with preventing greening and browning changes by heating precess |
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| Publication number | Publication date |
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| KR20160137141A (en) | 2016-11-30 |
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