KR102309152B1 - Kimchi sauce stuffing device - Google Patents

Abstract

The present invention relates to a kimchi seasoning inputting device capable of improving efficiency of inputting work by spraying a seasoning of cabbage kimchi and the like and inputting the seasoning; temporally adjusting an amount of inputted seasoning as needed; and easily improving visibility of a worker and easily facilitating cleaning and maintenance by arranging a pump in a lower part of a bed. The kimchi seasoning inputting device comprises: a seasoning mixer tank (T); a transferring pump (P) which supplies the seasoning of the seasoning mixer tank (T) to an inputting line (L); a plurality of individual hoppers (100) which receive the seasoning through a branched line (L') branched in the inputting line (L) and temporarily store the seasoning; a quantitative pump (200) which supplies the seasoning of the individual hoppers (100) in a fixed amount depending on a size of cabbage; a 3-way valve (300); a discharging pipe (500) positioned in the bed (400) on which the cabbage is placed and an inputting nozzle (510) of an end of the discharging pipe (500); and a conveyor belt (600) which transfers the cabbage to which the seasoning is inputted.

Description

Kimchi sauce stuffing device

The present invention improves the efficiency of the input operation by injecting seasoning such as cabbage kimchi by spraying it with a nozzle, but the amount of the seasoning to be added can be arbitrarily adjusted as needed, and a metering pump is disposed at the bottom of the bed This is to improve the operator's field of vision and facilitate cleaning and maintenance.

Kimchi is a unique Korean food no matter what anyone says. There are dozens of different types of kimchi depending on the ingredients used. Among them, the most common kimchi is cabbage kimchi.

On the other hand, there are white kimchi that does not use red pepper powder, but it refers to a red spicy cabbage kimchi filled with various seasonings including red pepper powder between the cabbage leaves.

These cabbage kimchi are often eaten for a long period of time by making large quantities of kimchi in each household in late autumn.

According to the survey, among the kimchi distributed in Korea, cabbage kimchi consumed at home is produced in domestic factories, but most of the kimchi consumed in restaurants is known to be made in China.

On the other hand, in the process of mass production of cabbage kimchi in factories, washing and cutting cabbage can be automated to some extent, but people are still inputting the pre-prepared seasoning inside the cabbage. During the application process, it is necessary to properly control the amount of seasoning and to insert the seasoning deeply between the cabbage leaves more efficiently.

As the prior art related to the present invention, 'a device for putting kimchi inside' of Patent Document 1, 'a device for putting cabbage inside' of Patent Document 2, and a quantitative inputting device for leaf root vegetables side dishes of Patent Document 3 are disclosed, but in the case of Patent Document 1 At the top, a hopper and a spraying device for putting seasoning between the cabbage leaves are located at the top, which not only blocks the operator’s view, but also causes dust or other foreign substances inside the factory to accumulate on the piping of the spraying device, so these foreign substances can easily get into the cabbage kimchi. There was a problem in that the sanitation was deteriorated as the possibility of this inflow increased. In the case of Patent Document 2, a separate hopper for seasoning is not provided, and the seasoning in the seasoning tank passes through the pump through the transfer pipe, through the supply pipe and the supply branch pipe. Since it goes directly to the injection means, the injection amount of seasoning is inaccurate and the amount of seasoning cannot be adjusted. Of course, there was also a disadvantage in that these devices are exposed to the outside inside the factory, and contamination by various foreign substances is accompanied, thereby reducing hygiene.

Korean Patent Registration No. 10-2176374 (Registered on March 11, 2020) Korean Patent Application Laid-Open No. 10-2012-0128383 (published on November 27, 2012) Korean Patent Registration No. 10-1287295 (Registered on Jul. 11, 2013)

The present invention has been devised to solve the above problems, and an object of the present invention is to inject a seasoning such as cabbage kimchi with a nozzle so that it can be injected between the cabbage leaves, and the amount of the seasoning to be added can be arbitrarily adjusted as needed. Kimchi seasoning with an improved structure that can improve hygiene by preventing dust or foreign substances from accumulating on the pump part, as well as preventing the pump of the input device from blocking the operator's field of view to provide the device.

In order to achieve the above object, the present invention provides a seasoning mixer tank; a transfer pump for supplying the seasoning of the seasoning mixer tank to the input line; a plurality of individual hoppers for receiving and temporarily storing seasoning through a branch line branched from the input line; a metering pump and a 3-way valve for supplying the seasoning of the individual hopper in a predetermined amount according to the size of Chinese cabbage; an input nozzle at the end of the discharge pipe and the discharge pipe located toward the bed on which the cabbage is placed; It provides a kimchi seasoning input device comprising; a conveyor belt for transferring the seasoned cabbage.

In a preferred embodiment, the individual hopper is provided with upper and lower limit level sensors for detecting the remaining amount of seasoning, and the branch line is provided with an on/off valve that opens and closes by the upper and lower limit level sensors, so that the seasoning inside the individual hopper is provided. By always filling it with an appropriate amount, it is prevented that a poor pumping operation due to air contained in the seasoning or a situation in which the amount of seasoning actually put into the cabbage becomes insufficient during the pumping operation by the metering pump.

In a preferred embodiment, the metering pump and the 3-way valve are installed at the bottom of the individual hopper, and the metering pump is placed under the bed to block the operator's view or prevent dust or foreign substances from entering the factory. At the same time, to facilitate its maintenance, the three-way valve is made of a ball valve type having a T port, and an inlet pipe connected to the lower part of each hopper, a pumping pipe and a bed in which the piston of the metering pump disposed under the bed is installed. The discharge pipe for discharging the seasoning is connected to the cabbage placed on the plate. When the metering pump is sucked in, the inlet pipe and the pumping pipe communicate, so that the seasoning from the hopper flows into the pumping pipe. When the metering pump is discharged, the pumping pipe and the discharge pipe communicate. The seasoning inside the pumping pipe is discharged onto the bed through the discharge pipe, and the 3-way valve is operated by a foot switch operated by an operator with their feet.

In a preferred embodiment, the metering pump allows the stroke distance of the piston to be adjusted by a limit switch to control the amount of seasoning pumped.

According to an embodiment of the present invention, the amount of seasoning input can be arbitrarily adjusted as needed by adjusting the piston stroke distance of the metering pump, and since the metering pump is installed in a sealed state under the bed, the operator's field of view is excessively obstructed. It is possible to mix seasoning with cabbage in a brightly open atmosphere without blocking it, and there are useful effects such as improving hygiene because dust or foreign substances do not accumulate in the metering pump part, and cleaning and maintenance is easy.

1 is a front view showing the overall configuration of a kimchi seasoning input device according to the present invention;
2 is a plan view showing the overall configuration of the kimchi seasoning input device according to the present invention;
3 is a side view showing the overall configuration of the kimchi seasoning input device according to the present invention;
4 is an enlarged view of part A of FIG. 1;
5 is an enlarged view of part B of FIG. 3;
6 is a cross-sectional view showing a state of inhalation of seasoning;
7 is a cross-sectional view showing a state of discharging seasoning;
8 is an enlarged view of part C of FIG. 4 , and is a cross-sectional view of the seasoning discharge nozzle.

Hereinafter, preferred embodiments that do not limit the present invention will be described in detail with reference to the accompanying drawings.

1 to 8 shows a kimchi seasoning input device 1 according to an embodiment of the present invention, which includes a seasoning mixer tank T; a transfer pump (P) for supplying the seasoning of the seasoning mixer tank (T) to the input line (L); a plurality of individual hoppers 100 for receiving and temporarily storing seasonings through a branch line (L') branched from the input line (L); a metering pump 200 and a 3-way valve 300 for supplying the seasoning of the individual hopper 100 in a predetermined amount according to the size of Chinese cabbage; An input nozzle 510 at the end of the discharge pipe 500 and the discharge pipe 500 positioned toward the bed 400 on which the Chinese cabbage is placed; Conveyor belt 600 for transporting the seasoned cabbage is included.

The seasoning mixer tank (T) is provided with a stirrer (M) for evenly mixing the seasoning, and a discharge valve (V1) for connecting a separate flexible pipe to the input line (L) through the pump (P) in the lower part and a drain valve V2.

In this embodiment, the individual hoppers 100 are installed four each on the left and right of the bed 400 as can be seen in FIG. 2 , the left and right individual hoppers 100 are alternately arranged, and Chinese cabbage is seasoned The mixing position is that the discharge pipe 500 is also alternately disposed on the left and right, and the conveyor belt 600 is disposed along the longitudinal direction at the center of the bed 400, so the kimchi (cabbage) mixed with the seasoning is the conveyor belt 600 It is transferred in a uniformly stacked state rather than intensively stacked in any one position above.

In this embodiment, the individual hopper 100 is provided with upper and lower limit level sensors S1 and S2 for detecting the remaining amount of seasoning, and the upper and lower limit level sensors S1, S2) is provided with an opening/closing valve (V3) that opens and closes so that the seasoning is always filled in an appropriate amount inside the individual hopper 100. It is designed to prevent a situation in which the amount of seasoning that is put into action or actual cabbage becomes insufficient.

In the embodiment shown in the drawings, it is shown that the sensor for measuring the remaining amount of seasoning inside the individual hopper 10 is made of an electrode type, and the number of sensors may be capable of measuring the remaining amount in multiple steps of two or more, and electrode rods In addition to the type sensor, a non-contact type sensor may be used.

Reference numeral 110 in the drawing denotes a cover that is covered on the upper portion of the individual hopper 110 .

On the other hand, the branch line (L') is provided with a manual valve for blocking the supply of seasoning to the individual hopper 100 when the on/off valve V3 operated by the level sensor fails.

In this embodiment, the metering pump 200 and the 3-way valve 300 are installed under the individual hopper 100, but the metering pump 200 is disposed under the bed 400 to obscure the operator's view. It is designed to prevent dust or foreign substances from entering the factory or to make maintenance easier.

In addition, in this embodiment, the three-way valve 300 is made of a T-port ball 301 valve type that rotates 90 degrees, and the inlet pipe 310 connected to the lower part of the individual hopper 100, the bed ( 400) The pumping pipe 320 in which the piston 210 of the metering pump 200 is installed and the discharge pipe 500 for discharging seasoning toward the Chinese cabbage placed on the bed 400 are connected. As shown in FIG. 6 , the inflow pipe 310 and the pumping pipe 320 communicate with each other so that the seasoning of the individual hopper 100 flows into the pumping pipe 320 , and when the metering pump 200 is discharged, it is shown in FIG. 7 . As shown, the pumping pipe 320 and the discharge pipe 500 communicate with each other, so that the seasoning inside the pumping pipe 320 is discharged over the bed 400 through the discharge pipe 500, the 3-way valve 300 is The operation is made by the foot switch (SW) to be operated.

In addition, in this embodiment, the metering pump 200 controls the pumping amount of the seasoning by allowing the stroke distance (stroke) of the piston 210 to be adjusted by the upper and lower limit switches (SW1, SW2; or a sensor). it is made possible

In this embodiment, the metering pump is composed of an air cylinder type operated by compressed air (pneumatic), but the present invention is not limited thereto, and a hydraulic or electric cylinder may be applied as a matter of course.

In this embodiment, an input nozzle 510 formed in an elbow shape is connected to the end of the discharge pipe 500 as shown in FIG. 8, and a nozzle tip 512 is attached to the distal end of the input nozzle 510. However, the size of the nozzle tip 512, that is, the inner diameter of the discharging port at the end of the nozzle tip 512 is 8 to 10 mm, which considers the size of the raw vegetables included in the seasoning and at the same time maintains the proper discharge pressure of the seasoning. This allows the radish vegetables to be discharged smoothly without being caught, and at the same time, the seasoning is discharged so that it can penetrate deeply between the cabbage leaves, so that the input operation of the cabbage seasoning can be done efficiently.

According to the experiment, in this embodiment, the size of the outlet at the end of the nozzle tip 512 is 10 mm, the inner diameter of the pumping pipe 320 is 63 mm, and the air pressure for operating the metering pump 200 is 6 bar. It was confirmed that the seasoning was not caught and discharged at an appropriate pressure, and when the inner diameter of the nozzle tip 512 was 8 mm or less, the seasoning occurred, and when the inner diameter of the nozzle tip 512 was 10 mm or more There was not enough power to penetrate between the cabbage leaves due to the low pressure of the seasoning discharge.

As described above, in the kimchi seasoning input device according to this embodiment, the metering pump sucks in an appropriate amount of seasoning in individual hoppers and discharges it to the discharge pipe, and it is necessary to adjust the piston stroke of the metering pump. It has the advantage of being able to arbitrarily adjust the amount of seasoning input by the device, and the metering pump is installed in a sealed state at the bottom of the bed of the device, so it does not excessively block the operator's view, so that the seasoning can be applied to the cabbage in a brightly open atmosphere. Mixing work is possible, and dust or foreign substances do not accumulate in the metering pump part installed in a closed state at the bottom of the bed, and its maintenance is easy, so it is possible to improve the hygiene of the device.

1: Kimchi seasoning input device
100: individual hopper
110: cover
200: metering pump
210: piston
300: 3-way valve
301 : ball
310: inlet pipe
320: pumping pipe
400: bed
500: discharge pipe
510: input nozzle
512: nozzle tip
600: conveyor belt
T : Seasoning Mixer Tank
P : transfer pump
L: input line
L' : branch line
V1 : Discharge valve
V2 : drain valve
V3 : on/off valve
S1, S2: level sensor
SW: Footswitch
SW1, SW2: limit switch

Claims (7)

Seasoning Mixer Tank (T); a transfer pump (P) for supplying the seasoning of the seasoning mixer tank (T) to the input line (L); a plurality of individual hoppers 100 for receiving and temporarily storing seasonings through a branch line (L') branched from the input line (L); a metering pump 200 and a 3-way valve 300 for supplying the seasoning of the individual hopper 100 in a predetermined amount according to the size of Chinese cabbage; An input nozzle 510 at the end of the discharge pipe 500 and the discharge pipe 500 positioned toward the bed 400 on which the Chinese cabbage is placed; Conveyor belt 600 for transferring seasoned cabbage;
The metering pump 200 and the 3-way valve 300 are installed in the lower part of the individual hopper 100, but the metering pump 200 is disposed under the bed 400 to block the operator's view or prevent dust or dirt inside the factory. It is possible to prevent foreign substances from being introduced, and the input nozzle 510 is formed in an elbow shape, and a nozzle tip 512 is attached to the end of the input nozzle 510, and the inner diameter of the discharge port at the end of the nozzle tip 512 is In consideration of the size of the radish vegetables included in the seasoning, it is possible to maintain an appropriate discharge pressure of the seasoning so that the radish is discharged smoothly without being caught, and at the same time, the seasoning is discharged and penetrates deeply between the cabbage leaves. Kimchi seasoning input device, characterized in that.
The method according to claim 1,
The individual hopper 100 is provided with upper and lower limit level sensors (S1, S2) for detecting the remaining amount of seasoning, and the branch line (L') is opened and closed by the upper and lower limit level sensors (S1, S2) Kimchi seasoning input device, characterized in that provided with an on/off valve (V3) that operates.
delete The method according to claim 1,
The three-way valve 300 is made of a ball valve type, the inlet pipe 310 connected to the lower portion of the individual hopper 100, and the piston 210 of the metering pump 200 disposed under the bed 400 are installed. The pumping pipe 320 and the discharge pipe 500 for discharging the seasoning toward the cabbage placed on the bed 400 are connected, and when the metering pump is sucked in, the inlet pipe 310 and the pumping pipe 320 are in communication with each other, so that the individual hopper 100 ) is introduced into the pumping pipe 320, and when the metering pump 200 is discharged, the pumping pipe 320 and the discharge pipe 500 communicate with each other, so that the seasoning inside the pumping pipe 320 is discharged through the discharge pipe 500. Kimchi seasoning input device, characterized in that discharged above the bed (400).
5. The method of claim 4,
The 3-way valve 300 is a kimchi seasoning input device, characterized in that the operation is made by a foot switch (SW) operated by the operator with the foot.
The method according to claim 1,
The metering pump 200 adjusts the stroke distance of the piston 210 by the upper and lower limit switches SW1 and SW2, so that the amount of seasoning can be adjusted. delete

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