KR101792740B1 - Method for manufacturing dried sweet patato - Google Patents

Abstract

The present invention relates to a method to manufacture a seasoned dried sweet potato by steaming and drying pieces of a sweet potato, cut in a proper size. More specifically, the method includes: a primary steaming step of steaming a sweet potato; a peeling step of peeling the steamed sweet potato; a cutting step of cutting the peeled sweet potato in a proper size; a secondary steaming step of re-steaming the cut sweet potato; a cooling step of cooling the secondarily steamed sweet potato; and a drying step of drying the cooled sweet potato. According to the present invention, the manufacturing method lowers costs for workforce by using automated facilities; improves productivity by reducing time for processing or manufacturing; and manufactures a seasoned dried sweet potato in a very sanitary manner.

Description

Method for manufacturing dried sweet patato}

The present invention relates to a method for manufacturing sweet potato malt, and more particularly, to a method for preparing a dried sweet potato malt by cutting a sweet potato into an appropriate size and steaming it with steam.

Sweet potato is a wild plant that replenishes common people 's tears in times of food shortage. It is now rich in fiber and minerals, and is widely used as a diet or health food.

Sweet potatoes are usually cooked by steaming or grilling, and sweet potatoes are dried by sweet potatoes.

In particular, sweet potatoes are popular as a diet snack.

In a conventional method of such sweet potato malt liquor, a sweet potato malt liquor is prepared in a method of manufacturing a sweet potato malt liquor in a registered patent publication No. 1595903: a sweet potato which has been stripped and washed is poured into water which is broken in a sweet potato leaf and stem washed with 75 to 90% And the powder was pulverized by lyophilizing dried leaves and stalks. Ethanol was mixed at a ratio of 1:20 by volume, and the mixture was stirred at 30 RPM for 24 hours at 250 rpm. The mixture was then concentrated under reduced pressure Mixing the resulting mixture with 10 to 25% by weight of the sweet potato extract to which ethanol has been evaporated for 10 to 20 minutes; Cooling the cooked sweet potatoes at 20 to 35 DEG C for 40 to 90 minutes and then cutting to a thickness of 5 to 15 mm; Drying the cut sweet potato at a moisture content of 15 to 35% by applying hot air at 75 to 95 DEG C for 7 to 10 hours; The dried sweet potato was treated with 700W of ultraprecipitation of 3000MHz for 90 seconds and then steamed for 2 ~ 5 hours. Then, the ginseng was boiled at 55 ~ 65 ℃ for 1 ~ 2 days and red ginseng The prepared red ginseng solution was filtered, and then concentrated under reduced pressure at 45 to 55 ° C. The resulting red ginseng solution was filtered, and the filtrate was concentrated at 45 to 55 ° C Followed by immersion for 5 to 10 hours in a mixture containing 10 to 25% by weight of red ginseng concentrate aged at 55 to 65 ° C for 3 to 5 days; And a step of drying the potatoes with the moisture content of 10 to 20% by applying hot air at 60 to 80 ° C for 10 to 15 hours to spread the sweet potatoes on a pie wrapped with pine leaves. Registration is open.

Another method is a process in which sweet potatoes having excellent quality immediately after harvest are selected in the registered patent publication No. 1021066 and put into the salvage room within 10 days after harvesting and incubated at a temperature of 30 to 33 占 폚 and a humidity of 90 to 95% for 4 days; A step of putting the sweet potatoes into a low temperature storage tank and aging at a temperature of 12 to 15 캜 and a humidity of 85 to 90% for 1 to 2 months; A step of carefully washing and aging the aged sweet potatoes followed by peeling; A step of washing again to remove foreign material from the peeled sweet potato; Adding the washed sweet potatoes to a general pot, adding steam for 25 to 40 minutes or steam, and boiling for 15 to 20 minutes; Cooling the cooked sweet potato at 20 to 30 DEG C for 45 to 75 minutes; Cutting the cooled sweet potato to a thickness of 6 to 10 mm using a conventional cutter; The cut sweet potatoes are placed in an electric dryer and dried at 70 to 90 ° C for 7 to 9 hours to have a moisture content of 20 to 30%. Placing the dried sweet potatoes in a freezing chamber and freezing them at -2 to 20 캜; Dissolving the frozen sweet potatoes in an electric drier and drying at 70 to 90 ° C for 1 to 3 hours.

Or sweet potatoes with excellent quality immediately after harvesting, putting them in the salvage room within 10 days after harvesting, treating them at a temperature of 30 to 33 ° C and a humidity of 90 to 95% for 4 days; A step of putting the sweet potatoes into a low temperature storage tank and aging at a temperature of 12 to 15 캜 and a humidity of 85 to 90% for 1 to 2 months; A step of carefully washing and aging the aged sweet potatoes followed by peeling; A step of washing again to remove foreign material from the peeled sweet potato; Cutting the washed sweet potatoes to a thickness of 6 to 10 mm using a conventional cutter; Adding the sweet potato cut in the above-mentioned thickness to a general pot, adding steam for 10 to 20 minutes or steam, and boiling for 5 to 10 minutes; Cooling the cooked sweet potato at 20 to 30 DEG C for 45 to 75 minutes; The cut sweet potatoes are placed in an electric dryer and dried at 70 to 90 ° C for 7 to 9 hours to have a moisture content of 20 to 30%. Placing the dried sweet potatoes in a freezing chamber and freezing them at -2 to 20 캜; A step of dissolving the frozen sweet potatoes in an electric drier and drying at 70 to 90 ° C for 1 to 3 hours.

However, the conventional method of manufacturing sweet potato malt liquor has been disadvantageous in that the productivity is low due to a large labor cost because it proceeds by manual operation, and thus takes a long time for manufacturing or processing.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for manufacturing sweet potato malt lance, which improves productivity by reducing manufacturing or processing time using an automatic equipment facility.

The present invention relates to a method for preparing sweet potato malt, comprising the steps of: a first mixing step of mixing sweet potato with steam; Peeling stage of the cooked sweet potato; A cutting step of cutting the peeled sweet potato into an appropriate size; A second steaming step to re-steam sweet potato cut to the appropriate size; A cooling step for cooling the secondly cooked sweet potato; And a drying step of drying the cooled sweet potato.

As described above, since the method of manufacturing the sweet potato malt sprouts is manufactured by using the automatic equipment facility, the labor cost is reduced, the productivity is improved by reducing the manufacturing or processing time, and the sweet potato malt sprouts can be manufactured in a very hygienic manner It is effective.

1 is a process flow chart of a method for manufacturing sweet potato malt according to the present invention.
Fig. 2 is an overall schematic diagram of an apparatus for manufacturing sweet potato malaysia according to the present invention. Fig.
FIG. 3 is a schematic diagram of the first half of the apparatus for manufacturing sweet potato malaysia according to the present invention. FIG.
FIG. 4 is a schematic diagram of a second half of the apparatus for manufacturing sweet potato malaysia according to the present invention. FIG.
5 is a photograph of a hopper elevator of a sweet potato malt manufacturing apparatus according to the present invention.
FIG. 6 is a perspective view showing a steam cooker and a peeling machine of a sweet potato malt manufacturing apparatus according to the present invention. FIG.
7 is a perspective view of a steam boiler of a sweet potato malt manufacturing apparatus according to the present invention.
8 is a front schematic view of a steam cooker of a sweet potato malt manufacturing apparatus according to the present invention.
FIG. 9 is a side schematic view of a steam cooker of a sweet potato malt manufacturing apparatus according to the present invention. FIG.
FIG. 10 is a front view of a steam boiler of a sweet potato malt manufacturing apparatus according to the present invention. FIG.
FIG. 11 and FIG. 12 are operational states of a rotating cylinder installed in a boiling machine of a sweet potato malt manufacturing apparatus according to the present invention.
FIG. 13 is a schematic view of a night view of a sweet potato malt manufacturing apparatus according to the present invention. FIG.
FIG. 14 is a photograph of the outer surface of a peeler of a sweet potato malt manufacturing apparatus according to the present invention. FIG.
FIG. 15 is a photograph of the inside of the pig-iron of the apparatus for manufacturing sweet potato malt leeks according to the present invention. FIG.
16 is a photograph of a shower elevator of a sweet potato malt manufacturing apparatus according to the present invention.
FIG. 17 is a photograph of a shower conveyor of a sweet potato malt manufacturing apparatus according to the present invention. FIG.
18 is a photograph of a horizontal cutter of a sweet potato malt manufacturing apparatus according to the present invention.
FIG. 19 is a photograph of an inclined conveyor of the apparatus for manufacturing sweet potato malaysia according to the present invention. FIG.
20 is a photograph of a vertical cutter of a sweet potato malt manufacturing apparatus according to the present invention.
21 is a photograph of a roller workbench of a sweet potato malt manufacturing apparatus according to the present invention.
FIG. 22 is a photograph of a steam tunnel of a sweet potato malt manufacturing apparatus according to the present invention. FIG.
FIG. 23 is a chart showing the apparatus of the apparatus for manufacturing sweet potato malaysia according to the present invention. FIG.
24 is a photograph of the dehydration conveyor of the sweet potato malt manufacturing apparatus according to the present invention.
FIG. 25 is a side schematic view of a steam tunneler according to another embodiment of the apparatus for manufacturing sweet potato malaysia of the present invention. FIG.
26 is a front schematic view of a steam tunneler according to still another embodiment of the apparatus for manufacturing sweet potato malaysia of the present invention.

The present invention relates to a method for preparing sweet potato malt, comprising the steps of: a first mixing step of mixing sweet potato with steam; Peeling stage of the cooked sweet potato; A cutting step of cutting the peeled sweet potato into an appropriate size; A second steaming step to re-steam sweet potato cut to the appropriate size; A cooling step for cooling the secondly cooked sweet potato; And a drying step of drying the cooled sweet potato.

The cutting step is characterized by comprising a horizontal cutting step of cutting the sweet potato in the horizontal direction and a vertical cutting step of cutting the sweet potato cut in the horizontal direction in the vertical direction.

And a washing step for washing the peeled sweet potato is added between the peeling step and the cutting step.

Hereinafter, a method of manufacturing sweet potato malt liquor according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a process flow chart of a method for manufacturing sweet potato malt liquor according to the present invention.

As shown in FIG. 1, the method for preparing malt sweet potato according to the present invention comprises: a first steaming step of steaming sweet potatoes using steam; Peeling stage of the cooked sweet potato; A cutting step of cutting the peeled sweet potato into an appropriate size; A second steaming step to re-steam sweet potato cut to the appropriate size; A cooling step for cooling the secondly cooked sweet potato; And a drying step of drying the cooled sweet potato.

In particular, the cutting step comprises a horizontal cutting step for cutting the sweet potato in the horizontal direction and a vertical cutting step for cutting the sweet potato cut in the horizontal direction, in the vertical direction.

That is, in the horizontal cutting step, the sweet potato is cut in the horizontal direction so that a plurality of elliptical sweet potato pieces are formed. In the vertical cutting step, a plurality of sweet potato sticks are formed by cutting the elliptical sweet potato pieces in the vertical direction.

In addition, a washing step of washing the peeled sweet potato is added between the peeling step and the cutting step, so that the skin is not removed from the sweet potato among peeled sweet potatoes in the peeling step, and the skin still sticking is removed.

This serves to improve the taste of the sweet potato malt whcih is finally prepared by removing all the remaining skin of the sweet potato.

On the other hand, there is a pre-treatment step in which sweet potatoes of high quality are selectively cleaned before the first step of steamed sweet potatoes.

After the drying step, there is a post-treatment step including a packaging step of packaging the dried sweet potato.

FIG. 2 is an overall schematic diagram of a sweet potato malt manufacturing apparatus according to the present invention, FIG. 3 is a schematic diagram of a first half of a sweet potato malt manufacturing apparatus according to the present invention, and FIG. 4 is a second half of the apparatus for manufacturing sweet potato malt lance according to the present invention.

As shown in FIGS. 2 to 4, the manufacturing apparatus for manufacturing the sweet potato malt sprouts comprises a steam cooker 100 for firstly mixing sweet potatoes, a peeler 200 for peeling off the skin of the firstly cooked sweet potatoes, A horizontal cutter 300 for horizontally cutting the sweet potato having the epidermis peeled by the peeling machine 200 so as to be formed into a plurality of elliptical sweet potato pieces, A vertical cutter 400 for forming a plurality of sweet potato sticks by cutting the sweet potato pieces in a vertical direction at an upper portion thereof, and a steam tunneling unit 500 for second steaming and cooling a plurality of sweet potato sticks formed in the vertical cutters .

5 is a photograph of a hopper elevator of a sweet potato malt manufacturing apparatus according to the present invention.

As shown in FIG. 5, the sweet potatoes cleaned in the preprocessing step through the hopper elevator S1 are fed into the steaming machine 100 to be described later.

That is, after cleaning the sweet potatoes of good quality, when the operator puts the sweet potatoes in the input tray S1-11, the conveyance unit S1-12 of the stepwise shape for the vessels installed on one side of the input tray S1-11, The sweet potato is transferred to the steam booster 100, and the steam boiler 100 injects steam into the sweet potato so as to acquire the shell portion of the sweet potato.

FIG. 7 is a perspective view of a boiling machine of a sweet potato malt manufacturing apparatus according to the present invention, and FIG. 8 is a perspective view of a sweet potato malt manufacturing apparatus according to the present invention. 10 is a front view of the boiling machine of the sweet potato malt manufacturing apparatus according to the present invention, and FIG. 11 is a schematic view of the steam boiling machine of the sweet potato malting manufacturing apparatus according to the present invention. 12 is an operating state view of a rotating cylinder installed in a boiling machine of the sweet potato malt manufacturing apparatus according to the present invention.

The steam boiler 100 includes a cylindrical steam boiler 110 into which a sweet potato is introduced and a support frame 120 that supports the boiler 110.

An inlet 140 for introducing a sweet potato is formed on an upper surface of the vat 110. An inlet hopper 130 is installed at an upper portion of the inlet 140 and a discharge port 160 for discharging a sweet potato is disposed at a lower surface. An upper cover plate 150 for opening and closing the inlet 140 is installed in the inlet 140 and a lower cover plate 170 for opening and closing the outlet 160 is installed in the outlet 160 .

’형상으로 형성되고, 이와 대응되는 투입구(140)의 형상도 ‘

’형상으로 형성되어 증숙통(110)의 내부를 더욱 안정적으로 밀폐하게 된다.The vertical cross section of the upper cover plate 150 is'

And the shape of the inlet 140 corresponding to the "

So that the inside of the vat 110 can be more stably sealed.

An air cylinder 113 is vertically coupled to the upper surface of the upper cover plate 150. The upper cover plate 150 opens and closes the inlet 140 by the air cylinder 113, When the plate 150 closes the inlet 140, the inlet 140 is closed. When the upper cover 150 moves downward and enters the interior of the vat 110, the inlet 140 is opened.

On the other hand, the lower cover plate 170 can vertically move in the up and down directions and rotate in the left and right directions.

’형상으로 형성되고, 이와 대응되는 위치에 형성된 배출구(160)의 수직단면은 ‘

’형상으로 형성되어 증숙통(110)의 내부를 더욱 안정적으로 밀폐하게 된다.The vertical cross section of the lower cover plate 170 is'

And the vertical cross section of the discharge port 160 formed at the corresponding position is a '

So that the inside of the vat 110 can be more stably sealed.

As the lower cover plate 170 is vertically moved upward and downward, the outlet 160 of the vineyard container 110 is opened and closed. When the lower cover plate 170 is positioned at the upper portion, When the lower cover plate 170 is moved downward, the lower cover plate 170 closes the discharge port 160, so that the inside of the vat 110 is filled with the steam, .

A lower hopper 190 having the same shape as that of the lower cover plate 170 is installed at an inner lower portion of the inner side of the vat 110 in which the lower cover plate 170 is located, So that it is smoothly discharged downward.

The lower cover plate 170 is rotated left and right so that the sweet potato put into the vat 110 is not accumulated only in the upper portion of the vat 110 as the lower cover plate 170 is rotated, Evenly distributed.

A shaft 112 is vertically coupled to a lower surface of the lower cover plate 170 and a rotating cylinder 114 is horizontally connected to a lower portion of the shaft 112.

The shaft 112 and the rotary cylinder 114 are coupled to each other with the coupling ring 117 interposed therebetween. The shaft 112 is fixed to one side of the coupling ring 117 and the rotary cylinder 114 Are hinged together.

The pivoting cylinder 114 is hinged to the bottom surface of the guide plate 115 so that the pivoting cylinder 114 reciprocates linearly in a horizontal direction so that the pivoting cylinder 117 is rotated about the shaft 112 The lower cover plate 170 fixed to the shaft 112 is also rotated together with the shaft 112 integrally rotated.

The pivoting cylinder 114 is hinged to the lower surface of the guide plate 115. The guide plate 115 is coupled to the lifting cylinder 111 installed on the support frame 120, And a reciprocating motion is performed.

In addition, the guide plate 115 may have a hole penetrating the upper and lower portions, so that the rotation shaft fastened to the lower surface of the lower cover plate 170 may extend through the hole formed in the guide plate 115.

That is, when the guide plate 115 moves up and down by the lifting and lowering cylinder 111, the pivoting cylinder 114 coupled to the guide plate 115 also moves upward and downward, 112 and the lower cover plate 170 also move upward and downward.

According to an embodiment of the present invention, a hollow shaft is installed to surround a shaft 112 coupled to a lower portion of the lower cover plate 170. The upper end of the hollow shaft is coupled to a lower surface of the lower cover plate 170, And the lower end of the lower cover plate 170 is coupled to the guide plate 115.

That is, the hollow shaft allows the shaft 112 to be freely rotated by the rotary cylinder 114. As the guide plate 115 is lifted and lowered by the lifting cylinder 9111, the lower lid plate 170 is also stably And supports the lower cover plate 170 so as to be lifted and lowered.

The pivoting cylinder 114 and the lifting cylinder 111 used in the present invention use a cylinder powered by air.

In addition, a slider plate 180 is installed at a lower portion of the vat 110 to prevent the sweet potatoes discharged from the outlet 160 from slipping down.

Meanwhile, a steam supply device for supplying steam is installed separately from the vat 110, and is connected to the inside of the vat 110 via a pipe.

The pressure of steam is preferably 4 to 6 kgf / cm 2 when the sweet potato is cooked in the boiling pot 110. When the pressure is 4 kgf / cm 2 or less, the pressure is too low to make the surface of the sweet potato less ripe, Is 6 kgf / cm < 2 > or more, the pressure is too large to ripen into the sweet potato, so that the steam pressure is preferably 4 to 6 kgf / cm < 2 >.

The temperature of the steam is preferably 110 to 130 ° C. If the temperature is 110 ° C. or less, the outer surface of the sweet potato becomes less ripe. If the temperature is 130 ° C. or more, Is preferably 110 to 130 ° C.

In addition, when the sweet potato is cooked in the vending machine 110, the steaming time is preferably 20 to 30 seconds. When the steaming time is less than 20 seconds, the outer surface of the sweet potato is less ripe, If the steaming time is more than 30 seconds, the sweet potato is ripened to the inside of the sweet potato, and the sweet potato is peeled off to remove the peel of the sweet potato. Therefore, the steam steaming time is preferably 20 to 30 seconds.

The sweet potatoes whose surface is ripe in the steaming machine 100 are quantitated by a conveying conveyor and conveyed to a peeling machine 200 to be described later.

6, another hopper elevator S1-2, which is the same conveying means as that of the hopper elevator S1-1, may be installed between the boiler 100 and the pulverizer 200 have.

Fig. 13 is an outline view of a putting machine of a sweet potato malt manufacturing apparatus according to the present invention, Fig. 14 is a photograph of the outside of the putting machine of the sweet potato malt manufacturing apparatus according to the present invention, It is a photograph.

The puller 200 includes a housing 210 whose upper surface is opened and closed by a cover 220, a rotating plate 240 installed on an inner bottom surface of the housing 210 and connected to a driving motor and rotated, And a support frame 230 for supporting the housing 210.

In addition, a drain port 270 through which the sweet potato shell residue and water are discharged is formed on the lower surface of the housing 210, a discharge port 260 is provided on the lower outer surface thereof, (Not shown).

The discharge cylinder 260 opens and closes the discharge port 270 by the air cylinder 113. Since the air cylinder 113 is a widely used conventional apparatus, a detailed description will be omitted.

The outlet 1270 is formed at a position relatively higher than the drain 270 so that the sweet potato shell residue and water are not discharged through the sweet pot outlet 160.

In addition, a water inlet hole is formed in the housing 210, and water is supplied into the housing 210 through the water inlet hole.

A plurality of protrusions 280 protruding upward are coupled to the upper surface of the rotating plate 240 installed on the bottom surface of the housing 210 and a plurality of protrusions 280 are formed on the inner wall surface of the housing 210 The plurality of protrusions 280 coupled to the rotation plate 240 and the housing 210 are inserted into the housing 210 and rubbed against the rotating sweet potato so that the peel of the sweet potato is peeled off.

The plurality of protrusions 280 coupled to the rotation plate 240 and the housing 210 are formed of a soft material such as silicone so that the sweet potatoes hitting the protrusions 280 are not damaged.

The sweet potato is rotated in the housing 210 by the rotating force of the rotating plate 240. The sweet potato is rotated by the rotation of the rotary plate 240 and the plurality of projections 210 coupled to the housing 210, The surface of the sweet potato is peeled off.

At this time, water is supplied to the interior of the housing 210 through the absorption hole of the housing 210. The water is discharged to the drain port 270 together with the peel residue of the sweet potato, and the sweet potato, (Not shown).

In addition, after the sweet potato is drained, the water is continuously supplied into the housing 210, so that the peel and debris separated in the peeling process of the sweet potato are easily discharged together with water, and the inside of the housing 210 is easily cleaned .

It is preferable that the rotating plate 240 rotating the sweet potato is rotated 15 times per second and the sweet potato is rotated in the housing 210 for about 20 to 30 seconds. When the time for rotating the sweet potato is 20 seconds or less, If the time is 30 seconds or more, the sweet potato may be damaged by being excessively rubbed against the wall surface of the housing 210 and the protrusion 280 coupled to the rotary plate 240, First time is preferable.

16 is a photograph of a shower elevator of a sweet potato malt manufacturing apparatus according to the present invention.

As shown in FIG. 16, the shower elevator S2-1 is a conveying means for conveying water to a baking pot that has been peeled off from the pulverizer 200 to a post-process, and water is supplied to the upper portion of the conveyor And a plurality of nozzles (N) for spraying are provided. The conveyor uses a metal mesh belt to facilitate the discharge of water.

For reference, the mesh belt refers to a net-like belt.

Preferably, the plurality of nozzles N are mounted on a conveyor at a predetermined distance from a pipe installed perpendicularly to the conveyor, and the pipes are spaced apart from each other along the conveyor.

17 is a photograph of a shower conveyor of a sweet potato malt manufacturing apparatus according to the present invention.

As shown in Fig. 17, the shower conveyor S2-2 is a conveying means for conveying the sweet potatoes vertically conveyed by the shower elevator S2-1 in the horizontal direction, and also a plurality of nozzles N), and the material of the conveyor should be made of a metal mesh belt to facilitate the discharge of water.

The configuration of the nozzle N is the same as the description of Fig.

In the shower conveyor S2-2, the sweet potatoes that are not peeled off from the peeling machine 200 are also visually screened.

Fig. 18 is a photograph of a horizontal cutter of the sweet potato malt manufacturing apparatus according to the present invention.

18, the horizontal cutter 300 is a device for cutting the sweet potatoes conveyed along the shower conveyor S2-2 in the horizontal direction. On the upper surface of the main body, a hollow- And a cutting edge in the horizontal direction is arranged at a predetermined distance along the vertical length direction of the feeding port on the side of the feeding port so that the potato inserted through the feeding port is cut in the horizontal direction or in the lateral direction to produce the potato, .

19 is a photograph of an inclined conveyor of the apparatus for manufacturing sweet potato malaysia according to the present invention.

As shown in FIG. 19, the slope conveyor S3 is a device that feeds the sweet potatoes cut in the horizontal direction by the horizontal cutter 300 to the vertical cutter 400, which is a post-process, and uses various materials including metal .

20 is a photograph of a vertical cutter of a sweet potato malt manufacturing apparatus according to the present invention.

As shown in FIG. 20, the vertical cutter 400 cuts the sweet potato cut in the horizontal direction in the vertical direction to cut the sweet potato so that the shape of the sweet potato becomes a stick shape. The vertical cutter 400 guides the feeding of the sweet potato A pair of guides are formed to be long, a sweet potato is conveyed along the pair of guides, and a plurality of cutting blades arranged vertically downward are arranged at an upper portion of the main body so as to be spaced apart from each other by a predetermined distance. So that the sweet potato is cut into a stick shape.

It is preferable that the driving method of the cutting edge of the horizontal cutter 300 and the vertical cutter 400 is driven to linearly move by the cylinder.

21 is a photograph of a roller workbench of a sweet potato malt manufacturing apparatus according to the present invention.

As shown in FIG. 21, the roller workstations S4 and S5 are conveying means provided at the front and rear ends of the horizontal cutter 300 and the vertical cutter 400. The plurality of rollers are arranged so as to be spaced apart from each other by a predetermined distance, And transports the sweet potatoes by driving the rollers.

22 is a photograph of a steam tunnel of the sweet potato malt manufacturing apparatus according to the present invention.

As shown in FIG. 22, the steam tunnel unit 500 divides the internal space into a front space portion and a rear space portion, and the inlet-side front space portion includes a steam portion 510 for second-tasting sweet potatoes by steam, The rear space portion includes a cooling unit 520 for cooling the sweet potatoes secondarily mixed by the steam unit 510.

The cooling unit 520 is installed on the upper surface of the steam tunnel unit 500 to cool the sweet potato passing through the cooling tunnel.

An air curtain is installed on the outlet side of the steam part 510 and the cooling part 520 to prevent the heat from flowing into and out of the steam part 510 and the cooling part 520 Respectively.

In the case of the steam tunnel device 500 of the present invention, both side walls of the heat shield space formed between the steam part 510 and the cooling part 520 are formed as corrugated walls so that the length can be increased or decreased as needed.

The air curtain is an ordinary means for shutting off the heat by spraying air, and thus a detailed description thereof has been omitted.

It is preferable that a metal mesh belt is used as the conveying means for conveying the sweet potatoes passing through the steam tunnel device 500.

A plurality of doors D are formed on the side surface of the steam tunnel 500 in the longitudinal direction to be spaced apart from each other by a predetermined distance so as to facilitate internal cleaning of the steam tunnel 500, So that the heat generated inside can be discharged.

The sweet potato which is put into the steam tunneler 500 is received in the pot.

Fig. 23 is a chart of the apparatus for manufacturing sweet potato malaysia according to the present invention.

As shown in FIG. 23, the bogie 600 is formed in a multi-layered structure in which a vertical frame and a horizontal frame are coupled to each other. In order to facilitate movement, a wheel is mounted on the lowermost frame, It is a means of transporting the second cooked and cooled sweet potatoes together with the jam and moving them to the drying chamber. At the same time, the drying chamber also serves as a drying frame.

Then, the sweet potatoes dried in the drying chamber become sweet potatoes, and are subjected to a packaging step as a post-process.

Drying conditions in the drying room are 70 ~ 90 ℃ for 7 ~ 9 hours to maintain the moisture content of 20 ~ 30% by weight in the sweet potato malt.

If the temperature is lower than 70 캜 in a drying condition, it should be dried for a long time. If the temperature exceeds 90 캜, the outer shape of the dried sweet potato macaroni is deformed or the inside and the outside are not uniformly dried, Moisture content is set because it is less dry. If it is dried for more than 9 hours, most of the moisture is lost in the sweet potato malt liquor, and it becomes hard and hard.

In the packaging stage, the defective product is classified into a sorting process, a quantitative process in which the product is quantitatively measured, a packaging process in which sweet potato malt liquor is packaged, and a sterilization process in which the packaged sweet potato malt liquor is sterilized.

On the other hand, the sterilization process is sterilization using a retort sterilizer, and the retort is heated and sterilized at a high temperature to preserve cooked and processed foods for a long time, and the retort sterilizer refers to a kiln for dry distillation.

24 is a photograph of the dehydration conveyor of the sweet potato malt manufacturing apparatus according to the present invention.

As shown in FIG. 24, the dehydrating conveyor S6 is a conveying means for conveying the packaged sweet potato macaws packed with the retort sterilized. In the dehydrating conveyor S6, the moisture remaining on the packaged product after the retort sterilization is removed.

The dewatering conveyor S6 is provided with a dewatering device, which comprises a ring blower and an air knife.

The ring blower is a device for forming high-pressure air, and the air knife is a device for spraying high-pressure air generated in the ring blower, and thus is not a detailed description.

FIG. 25 is a side schematic view of a steam tunneler according to still another embodiment of the present invention. FIG. 26 is a front schematic view of a steam tunneler according to still another embodiment of the present invention.

As shown in FIGS. 25 and 26, since the high temperature steam is generated in the steam tunneler 500, the locking device 540 is additionally installed so that the safety door 530 can not be easily opened.

The locking device 540 has a sliding surface 531 which is thinned downward at an end of the door 530 which is not hinged to the door 530, The slide block 542 is tilted so as to move up and down along the guide shaft 541 which is standing upright at a predetermined distance in front of the door 530. The slide block 542, .

Therefore, when the slide block 542 is moved upward along the guide shaft 541, the slide block 542 presses the slide surface 531 of the door 530.

The slide block 542 is formed with a through hole through which the guide shaft 541 passes vertically so that no screw thread is formed on the inner circumference of the through hole so that the slide block 542 is moved along the guide shaft 541 Making it easy to move.

More specifically, the slide block 542 is fixed in a state of being moved upward along the guide shaft 541, so that the guide shaft 541 is formed with a thread, and the guide shaft 541 is provided with a guide shaft 541, And a tightening nut 543 that is threadedly coupled to the lower portion 541 and moves up and down is positioned at a lower portion of the slide block 542.

Accordingly, when the slide block 542 is moved upward along the guide shaft 541 to press the door 530 and then the tightening nut 543 is tightened, the door 530 is firmly locked .

When the slide block 542 is moved downward by making the guide shaft 541 longer than the door 530 mounted on the steam tunnel unit 500, the slide block 542 rotates So that it is not interfered with the door 530.

That is, the slide block 542 is positioned below the door 530. [

The position of the guide shaft 541 may be provided between the door 530 and the door 530, that is, at a position spaced apart from the door 530 along the longitudinal direction of the steam tunneler 500, The slide block 542, which moves up and down along the shaft 541, is formed in an L-shaped cross-sectional shape as viewed from above, so that interference by the guide shaft 541 is prevented.

That is, the guide shaft 541 is installed at a position deviated from the turning radius of the door 530.

The slide blocks 542 may be individually mounted on the door block 530 and may be used individually for the doors 530. Alternatively, two or three slide blocks 542 mounted on each door 530 may be used A horizontal handlebar 544 connecting the plurality of slide blocks 542 may be mounted and operated so as to operate as a set.

As described above, since the method of manufacturing the sweet potato malt sprouts is manufactured by using the automatic equipment facility, the labor cost is reduced, the productivity is improved by reducing the manufacturing or processing time, and the sweet potato malt sprouts can be manufactured in a very hygienic manner It is effective.

100. First boiler
110. Steam boiler 120. Support frame 130. Feed hopper
140. Inlet 150. Top cover plate 160. Outlet
170. Lower cover plate 180. Slide plate 190. Lower hopper
111. Cylinder for ascending / descending 112. Shaft 113. Air cylinder
114. Rotating cylinder 115. Guide plate 116. Hinge
117. Linkage
200. Night
210. Housing 220. Cover 230. Support frame
240. Spinning plate 250. Outlet 160. Boehm
270. Drain 280. Projection 290. Air cylinder
300. Horizontal Cutting Machine
400. Vertical cutter
500. Steam tunnel unit 510. Steam unit 520. Cooling unit
530. Door
521. Cooling fan
600. Bogies
S1. Hopper lift
S1-1. Hopper lift
S2-1. Shower Lift
S2-2. Shower Conveyor
S3. Inclined conveyor
S4, S5. Roller workbench
S6. Dewatering conveyor

Claims (3)

A first steaming stage in which sweet potatoes are steamed using steam; Peeling stage of the cooked sweet potato; A cutting step of cutting the peeled sweet potato; A second steaming step to re-steam the cut sweet potato; A cooling step for cooling the secondly cooked sweet potato; And a drying step of drying the cooled sweet potato,
Wherein the cutting step comprises a horizontal cutting step of cutting the sweet potato in the horizontal direction and a vertical cutting step of cutting the sweet potato cut in the horizontal direction in the vertical direction,
Between the peeling step and the cutting step is added a washing step for washing the peeled sweet potato,
The steam boiler 100 used in the primary boiling stage comprises a cylindrical boiling water vessel 110 into which sweet potato is introduced and a support frame 120 supporting the boiling water boiler 110,
An inlet 140 for introducing a sweet potato is formed on an upper surface of the vat 110. An inlet hopper 130 is installed at an upper portion of the inlet 140 and a discharge port 160 for discharging a sweet potato is disposed at a lower surface. An upper cover plate 150 for opening and closing the inlet 140 is installed in the inlet 140 and a lower cover plate 170 for opening and closing the outlet 160 is installed in the outlet 160. [ ,
An air cylinder 113 is vertically coupled to an upper surface of the upper cover plate 150. The upper cover plate 150 opens and closes a loading port 140 by the air cylinder 113, The inlet port 140 is closed when the inlet port 140 is closed and the inlet port 140 is opened when the upper cover plate 150 is moved downward and enters the interior of the vat 110,
The lower cover plate 170 is vertically movable in the upward and downward directions and rotatable in the left and right directions,
When the lower cover plate 170 is vertically moved upward and downward, the outlet 160 of the vineyard container 110 is opened and closed. When the lower cover plate 170 is positioned on the upper side, When the lower cover plate 170 is moved downward, the lower cover plate 170 closes the discharge port 160, so that the inside of the vat 110 is pinched ,
A lower hopper 190 having the same shape as that of the lower cover plate 170 is installed in the lower portion of the inner portion of the boiling water tank 110 where the lower cover plate 170 is located, And then,
The steam tunneling unit 500 is used in the secondary steaming step and the cooling step,
The steam tunnel unit 500 divides the internal space into a front space portion and a rear space portion, and the inlet side space portion includes a steam portion 510 for second steaming sweet potatoes by steam, and an outlet side space portion includes a steam portion 510 And a cooling unit 520 for cooling the sweet potatoes,
The cooling unit 520 has a cooling fan 521 installed on the top surface of the steam tunnel 500 to cool the sweet potato passing therethrough,
An air curtain is installed on the outlet side of the steam part 510 and the cooling part 520 to prevent the heat from flowing into and out of the steam part 510 and the cooling part 520 However,
Both side walls of the heat shield space formed between the steam part 510 and the cooling part 520 may be formed as corrugated walls so that the length can be increased or decreased as needed,
A metal mesh belt is used as the conveying means for conveying the sweet potatoes passing through the steam tunnel device 500. A plurality of doors D are formed on the longitudinal side surface of the steam tunnel device 500 at predetermined intervals So that it is easy to clean the interior of the steam tunneler 500,
Wherein the drying conditions in the drying step are such that the moisture content is maintained in a range of 20 to 30% by weight in the sweet potato green leaf by drying at 70 to 90 캜 for 7 to 9 hours.
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