KR102373671B1 - Sweetwater penetration device and method of fruits and fruit vegetables - Google Patents

Abstract

The present invention comprises: an impregnator (10) into which the washed fruits or vegetables are put into a sealed tank of a certain size; a sweetening water input tank (20) into which sweetening water (21), which is a solution in which one or more of ginsenoside, beta-glucan, pigment, and sugar is dissolved, is put into the sweetening water input tank; a low-pressure supply pump (30) having one end pipe-coupled to the impregnator (10) and the other end pipe-coupled to the sweetening water input tank (20); a high-pressure supply pump (40) having one end pipe-coupled to the impregnator (10) and the other end pipe-coupled to the sweetening water input tank (20); and a discharge pump (50) having one end pipe-coupled to the impregnator (10) and the other end pipe-coupled to the sweetener input tank (20). According to the present invention, sweetening water is introduced into the impregnator, which is a chamber, and after the fruit is immersed, only the pressure of the pressurizing device is pulsed to penetrate the sweetening water into the fruit without damaging the fruit, thereby increasing a sugar content.

Description

Sweetwater penetration device and method of fruits and fruit vegetables

The present invention relates to a device and method for permeating sweet water for fruits and vegetables for artificially infiltrating sweet water to increase sugar content after harvesting fruits or vegetables, and more particularly, to a device and method for infiltrating fruit and vegetables, and more particularly, inserting sweet water into an impregnator, which is a chamber, and inserting the fruit The present invention relates to an apparatus and method for permeating sweet water for fruits and vegetables that can increase sugar content by infiltrating sweet water into fruit without damaging the fruit by the pulse pressure action of the hydraulic device after immersion.

In general, Korean Patent Registration No. 10-0729713 (name; fertilizer containing stevia extract and minerals) discloses a method for producing a fertilizer for promoting sugar content using stevia. Domestic Patent Registration No. 10-2237162 applied and registered by the present applicant (Title of the invention: Fertilizer and manufacturing method for improving sugar content of fruits or vegetables using L-methionine), Domestic Patent Registration No. 10-1867863 (Invention of Name: Sugar content improvement fertilizer and manufacturing method of fruits and vegetables), etc. These conventional technologies are methods to increase sugar content through absorption of fertilizers in the metabolic process during crop cultivation. It can be said that

However, domestic patent registration No. 10-1492889 (title of invention: Fruit manufacturing method including apple processed by pressure difference method) and domestic patent registration No. 10-2188356 (title of invention: fruit or vegetable), which are the present invention or background art The above patents, such as a method for enhancing sweetness and fruits or vegetables with enhanced sweetness), are methods of artificially infiltrating the sugar content without damaging the surface of the fruit with low sugar content in the selection process after the crop cultivation of fruits or vegetables is finished. Can be applied at any time.

Patent Registration No. 10-1492889 discloses that after inserting an apple into a pressure tank and maintaining it in a vacuum state for 90 seconds to expand the apple, the surface of the apple is pulled out due to the vacuum state, and there is a space between the surface and the inside of the apple. In this state, if air is discharged from the pressure tank to the outside, the apple returns to its original state. When a space is formed between the surface and the inside, the penetrating material, which is one of the medicinal, edible, fragrance, and color components, is selected for water or food. After dissolving the solute, which is the penetrating material in the solvent, and spraying it inside the tank, supply 1.1 to 5 atm of compressed air into the pressure tank, pressurize it for 25 seconds, and hold it for 50 seconds to penetrate between the surface and the inside of the apple. After infiltrating the pressure tank, it undergoes a decompression process that discharges compressed air into the pressure tank for 30 seconds, then maintains it for 10 seconds to stabilize it, then supplies the penetrating material to the pressure tank again, and repeats the process of stabilizing by pressurizing and decompressing it 5 times. It relates to a fruit manufacturing method including an apple processed by a pressure difference method, characterized in that the penetrating material penetrates into the apple tissue.

The Patent Registration No. 10-2188356 discloses, in the sweetness enhancing device 100, a target object loading step of loading fruits or vegetables as an object for enhancing sweetness; Stevioside injection step; vacuum maintenance step; and a target unloading step, and repeating the cycle of the stevioside spraying step and the vacuum maintaining step 3 to 12 times to infiltrate the stevioside into the target object, so that the degree of sweetness can be easily adjusted and damage to the surface It relates to a method of adding sweetness without coating.

The applicant of the above prior art, Korean Patent Registration No. 10-1492889 (Name: Fruit manufacturing method including apples processed by pressure difference method), and Domestic Patent Registration No. 10-2188356 (Name: Method for enhancing the sweetness of fruits or vegetables) And in order to verify the fruit or vegetable with enhanced sweetness thereby), a chamber (compression tank), a pressure pump (1×10 ^{3 _} 1×10 ⁵ bar), and a vacuum pump (1×10 ³ bar), A spray injection device was prepared and tested, and the following problems were demonstrated through numerous repeated experiments.

First, the pressure (1×10 ^{3 _} 1×10 ⁵ bar) claimed in the above patent had a problem in that the penetration of sweet water (sugar content) into the tissue of the fruit was very insignificant.

Second, there was a problem that the penetration of sugar through the injection did not work well because the spray was not properly sprayed when pressure was applied inside the chamber (compression tank).

Third, it is argued that a space is formed in the cuticle layer of the fruit in the process of vacuuming and releasing the fruit after putting the fruit into the chamber (pressure tank), so that sugar content is easy to penetrate. It was observed that the layer was weakened and the fruit was easily damaged during the pressurization step and the spraying step.

Fourth, all of the above prior patents include a spray spraying step using a nozzle, a vacuum holding step, and a releasing step. In this step, a separate vacuum tank is required in addition to the vacuum device in order to save working time, but the installation cost of the device It costs a lot, and because it goes through more processes, it takes a long time to process, so there is a problem in that the production efficiency is lowered and the economic feasibility is lowered.

In addition, as an injection device for injecting stevia into tomatoes, "a pressure tank 100 consisting of a bottom plate and one or more side plates 120 coupled to the circumference of the bottom plate; the lower part of the pressure tank in the form of a polygonal column or plate a plurality of pedestals 150 installed horizontally or vertically on 200; A lid 300 hinged to one side of the upper support 170 to cover the upper portion of the pressure tank in a plate shape; The lid rim coupled to the upper outer side of the lid 300 and the inside of the lid rim a plurality of reinforcing meat 320 coupled horizontally or vertically to A pair of lifting and lowering devices 400 configured to 550): An air compressor configured to supply high-pressure air to the pressure tank or the elevating device 400 and suck the air inside the pressure tank; Stevia mixture injected into the internal space 230 of the pressure tank; And the A tomato submerged in a stevia mixture; is configured to include, put a tomato in the pressure tank and apply a constant air pressure, and then apply a negative pressure to the inside of the pressure tank to enhance the sugar content of the tomato, and the elevating device is a pneumatic elevator A pneumatic regulator connected to the compressed air supply and discharge pipe of the compressor; A pneumatic converter 650 connected to the compressed air supply pipe 350 connected to the elevating device 400; And the elevating device 400 includes a cylinder lower supply pipe and A pneumatic cylinder 420 having a cylinder upper supply pipe; is included, and the high-pressure air supplied to the pneumatic cylinder 420 by the pneumatic converter 650 is directed to the lower cylinder supply pipe or the upper cylinder supply pipe. a plurality of diaphragms 250 configured to be switched so that the pneumatic cylinder 420 is raised and lowered, and dividing the internal space of the pressure tank; an intermediate support 190 surrounding the outside of the plurality of side plates 120 in a column shape; Liquid outlets 700 respectively installed to the outside from the bottom of the compartments divided by the diaphragm 250; and an outlet opening/closing device 750 coupled to the liquid outlet 700; An injection device for injecting stevia into tomatoes, characterized in that it further includes." was disclosed as Patent Registration No. 10-2244176 (April 26, 2021. Announcement).

However, this conventional injection device for injecting stevia into tomatoes can increase the preference of tomatoes by providing tomatoes with high sugar content, while maintaining the pressure of the pressure tank 10 at 150 kPa ~ 250 kPa, and also the pressure tank 10 ) as a structure for maintaining the vacuum of -100 kPa ~ -150 kPa, the elevation device 400, the upper support 170, the diaphragm 150, the pedestal 150, the side plate having the intermediate support 19 (120) , it requires a lid 300 having a reinforcing meat 320, the configuration of the pressure tank 10 is very complicated and crude, and it has to go through an air pressure step, a discharge step, and a vacuum step, which makes the operation not efficient. There was a problem in that productivity was very low.

(KR) Korean Patent Registration No. 10-0729713 (2007.06.18. Announcement) (KR) Korean Patent Registration No. 10-2237162 (published on July 7, 2021) (KR) Korean Patent Registration No. 10-1492889 (Notice on Feb. 12, 2015) (KR) Korean Patent Registration No. 10-2188356 (2020.12.08. Announcement) (KR) Republic of Korea Patent Registration No. 10-2244176 (Aug. 26, 2021. Announcement)

The present invention is to solve the above problems, and after adding sweet water into the impregnator, which is a chamber, and immersing the fruit, it is possible to increase the sugar content by penetrating the sweet water into the fruit without damage to the fruit by the pulse pressure action of the water pressure device. It is an object of the present invention to provide an apparatus for penetrating sweet water for fruits and vegetables and a method therefor.

The problem to be solved by the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the apparatus for penetrating sweet water for fruits and vegetables of the present invention includes: an impregnator 10 into which washed fruits or vegetables are put into a sealed tank of a certain size;

a sweetening water input tank 20 in which sweet water 21, which is a solution obtained by dissolving water in one or more of sugar, honey, grain syrup, stevia, and skralose, is added;

One end is pipe-coupled to the impregnator 10 and the other end is pipe-coupled to the sweetening water input tank 20, and the sweetener 21 of the sweetening water input tank 20 is controlled by the controller 60 by 0.1 kg/cm ² ~ A low-pressure supply pump 30 for inputting into the impregnator 10 at a pressure of 1 kg/cm ² ;

One end is pipe-coupled to the impregnator 10 and the other end is pipe-coupled to the sweet water input tank 20. After the low-pressure supply pump 30 is operated by the controller 60, the sweet water ( 21) into the impregnator 10 with a water pressure of 5.1 kg/cm ² to 15 kg/cm ² , and a high-pressure supply pump 40 for impregnating fruits or vegetables in the sweetening water 21; and

One end is pipe-coupled to the impregnator 10, and the other end is pipe-coupled to the sweetener input tank 20, and 1 minute 30 seconds to 5 minutes have elapsed after the operation of the high-pressure supply pump 40 by the controller 60, followed by impregnation. It has a feature of having a discharge pump 50 that discharges the sweetener 21 inside the machine 10 to the sweet water input tank 20 to lower the pressure inside the impregnator 10 to 3 kg/cm ² or less.

As the high-pressure supply pump 40, an injection pump (also referred to as an injection pump; or Buranja pump) is used, and the pressurization and release are repeatedly performed 3 to 7 times for 90 seconds in an intermittent pressurization method.

In addition, the apparatus for penetrating sweet water for fruits and vegetables according to the present invention includes: an impregnator 10 into which fruits or vegetables washed in a sealed tank of a certain size are put into a 4/5 height;

a sweetening water input tank 20 in which sweet water 21, which is a solution obtained by dissolving water in one or more of sugar, honey, grain syrup, stevia, and skralose, is added;

One end is pipe-coupled to the impregnator 10 and the other end is pipe-coupled to the sweetening water input tank 20, and the sweetener 21 of the sweetening water input tank 20 is controlled by the controller 60 by 0.1 kg/cm ² ~ a low-pressure supply pump 30 for impregnating only fruits or vegetables with a height of 4/5 with sweetening water 21 by putting them into the impregnator 10 at a pressure of 1 kg/cm ² ;

One end is pipe-coupled to the impregnator 10 and the other end is pipe ^- coupled to the sweetener input tank 20. After the low pressure supply pump 30 is operated by the controller 60, ^the a high-pressure supply pump (40a) for introducing air into the impregnator (10) with air pressure; and

One end is pipe-coupled to the impregnator 10 and the other end is pipe-coupled to the sweetener input tank 20, and 1 minute 30 seconds to 5 minutes have elapsed after the high pressure supply pump 40a is operated by the controller 60, and then impregnated It has a feature of having a discharge pump 50 that discharges the sweetener 21 inside the machine 10 to the sweet water input tank 20 to lower the pressure inside the impregnator 10 to 3 kg/cm ² or less.

As the high-pressure supply pump 40a, an air compressor is used, and the pressurization and decompression of the air pressure are repeatedly performed 3 to 7 times for 90 seconds in a pulse manner.

The method of infiltrating sweet water for fruits and vegetables of the present invention includes a washing step of washing fruits (including apples, pears, grapes, plums, citrus, grapefruit) or fruits and vegetables (including tomatoes, melons, strawberries, and melons) after harvesting;

A sweetening water production step of preparing sweet water 21 in which water is dissolved in one or more of sugar, honey, grain syrup, stevia, and skralose;

A sweetening water input step of injecting sweetening water 21 into the impregnator 10, which is a chamber of a certain size;

a step of immersing all fruits or vegetables in the sweetening water 21 by putting the fruits or vegetables after the washing step into the chamber impregnator 10;

The chamber impregnator 10 is sealed and the pressure of 5.1kg/cm ² ~ 15kg/cm ² is intermittently applied to the inside of the impregnator 10 using an injection pump, which is a high-pressure supply pump 40. an intermittent sweetening water penetration step in which the sweetening water is penetrated without damaging the fruit by repeatedly executing the pressurization and release of the sweetening water 3 to 7 times for 90 seconds;

After 1 minute 30 seconds to 5 minutes have elapsed after the intermittent sweet water penetration step, the sweet water 21 inside the impregnator 10 is discharged to lower the pressure inside the impregnator 10 to 3 kg/cm ² or less to remove it. removal step; and

After the pressure removal step, it is characterized by including a washing and drying packaging step of washing and drying fruits or vegetables inside the impregnator 10 and packaging.

In addition, the method of infiltrating sweet water for fruits and vegetables of the present invention includes washing fruits (including apples, pears, grapes, plums, citrus, grapefruit) or fruits and vegetables (including tomatoes, melons, strawberries, and melons) after harvesting step;

A sweetening water production step of preparing sweet water 21 in which water is dissolved in one or more of sugar, honey, grain syrup, stevia, and skralose;

A sweetening water input step of injecting sweetening water 21 into the impregnator 10, which is a chamber of a certain size;

a sweetening water immersion step of immersing only 4/5 of the fruits or vegetables in the sweetening water 21 by putting the fruits or vegetables after the washing step into the chamber impregnator 10;

The chamber impregnator 10 is sealed and the pressure of 5.1kg/cm ² ~ 15kg/cm ² is pulsed by using an air compressor, which is a high-pressure supply pump 40a, inside the impregnator 10. Pressurization and decompression of air pressure Pulse sweetening water penetration step of infiltrating sweet water (sugar content) without damaging the fruit by repeating 3 to 7 times for 90 seconds;

After 1 minute 30 seconds to 5 minutes have elapsed after the pulse sweetening water penetration step, the sweet water 21 inside the impregnator 10 is discharged, and the pressure inside the impregnator 10 is lowered to 3 kg/cm ² or less to remove it. removal step; and

After the pressure removal step, it is characterized by including a washing and drying packaging step of washing and drying fruits or vegetables inside the impregnator 10 and packaging.

As described above, in the present invention, sweet water is introduced into the impregnator, which is a chamber, and after the fruit is immersed, only the pressure of the pressurizing device is pulsed to penetrate the sweet water into the fruit without damaging the fruit, thereby increasing the sugar content.

The present invention is not limited to the specific preferred embodiments described above, and various modifications can be made by anyone with ordinary skill in the art to which the invention pertains without departing from the gist of the invention as claimed in the claims. Of course, such modifications are intended to be within the scope of the claims.

1 is an explanatory view showing a schematic operation of a device for penetrating sweet water for fruits and vegetables according to an embodiment of the present invention;
2 is a flowchart showing the sweet water penetration method using an injection pump as a method for infiltrating sweet water in fruits and vegetables according to an embodiment of the present invention according to time difference;
3 is a flowchart showing the sweet water penetration method using an air compressor according to time difference as the sweet water penetration method of fruits and vegetables according to an embodiment of the present invention;
4 is an experimental photograph demonstrating the accurate penetration of blue pigment into orange melon according to the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily implement them. The present invention may be implemented in several different forms and is not limited to the embodiments described herein.

In order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and the same reference numerals are given to the same or similar components throughout the specification. The scope of the present invention should not be construed as being limited by the embodiments described in the text, and since the embodiments are capable of various changes and may have various forms, the scope of the present invention is intended to provide a scope for realizing the technical idea. It should be understood to include equivalents.

Throughout the specification of the present invention, when a part is "connected" to another part, it includes not only the case where it is "directly connected" but also the case where it is "indirectly connected" with another member interposed therebetween. In addition, when a part "includes" a certain component, this means that other components may be further included rather than excluding other components unless otherwise stated.

The terms used in the present invention are terms defined in consideration of the functions in the present invention, which may vary depending on the intention or custom of the user or operator, so the definitions of these terms correspond to the technical matters of the present invention and should be interpreted as a concept.

In addition, optional terms in the examples below are used to distinguish one component from other components, and the components are not limited by the terms. Hereinafter, in describing the present invention, detailed descriptions of related known technologies that may unnecessarily obscure the gist of the present invention will be omitted.

The apparatus for penetrating sweet water for fruits and vegetables according to the present invention includes an impregnator 10 as a closed chamber, a sweet water input tank 20 filled with sweetening water 21, and low pressure impregnating sweet water 21 with low pressure. The low-pressure supply pump 30 for supplying the machine 10, the high-pressure supply pump 40 for supplying the sweetening water 21 to the impregnator 10 in a pulsed manner at high pressure, and the sweetening water of the impregnator 10 (20) is composed of a discharge pump (50) that returns to the sweet water input tank (20).

The impregnator 10 is a sealed tank of a certain size, and washed fruits or vegetables are put therein.

In the sweetening water input tank 20, sweetening water 21, which is a solution obtained by dissolving water in one or more of sugar, honey, grain syrup, stevia, and skralose, is added. It goes without saying that ginsenosides, beta-glucan, pigments, etc. may be further used as components of sweet water.

The low-pressure supply pump 30 has one end pipe-coupled to the impregnator 10 and the other end pipe-coupled to the sweet water input tank 20, and the sweet water ( 21) is introduced into the impregnator 10 at a pressure of 0.1 kg/cm ² to 1 kg/cm ² .

The high-pressure supply pump 40 has one end pipe-coupled to the impregnator 10 and the other end pipe-coupled to the sweetener input tank 20. After the low-pressure supply pump 30 is operated by the controller 60, the sweet water The sweetening water 21 of the input tank 20 is fed into the impregnator 10 at a water pressure of 5.1 kg/cm ² to 15 kg/cm ² , and all fruits or vegetables are impregnated with the sweetening water 21 . At this time, as the high-pressure supply pump 40, an injection pump (also referred to as a buran pump) is used, and pressurization and release are repeatedly performed 3 to 7 times for 90 seconds in an intermittent pressurization method.

One end of the discharge pump 50 is pipe-coupled to the impregnator 10 and the other end is pipe-coupled to the sweetener input tank 20, and the high-pressure supply pump 40 is operated by the controller 60 for 1 minute and 30 minutes. After seconds to 5 minutes have elapsed, the sweet water 21 inside the impregnator 10 is discharged to the sweet water input tank 20 to lower the pressure inside the impregnator 10 to 3 kg/cm ² or less to remove it.

In addition, another device for penetrating sweet water for fruits and vegetables of the present invention includes an impregnator 10 in which fruits or vegetables washed in a sealed tank of a certain size are put in at a height of 4/5, sugar, honey, and grain syrup , stevia, and stevia, and sweet water 21, which is a solution in which water is dissolved, is put in a sweet water input tank 20, one end is pipe-coupled to the impregnator 10, and the other end is a sweet water input tank 20 ), the sweet water 21 of the sweet water input tank 20 is fed into the impregnator 10 at a pressure of 0.1 kg/cm ² to 1 kg/cm ² by the controller 60, and 4/5 A low-pressure supply pump 30 for impregnating only high-level fruits and vegetables with sweetening water 21, one end is pipe-coupled to the impregnator 10, and the other end is pipe-coupled to the sweetener input tank 20, and the controller 60 After the operation of the low-pressure supply pump 30 by the high-pressure supply pump (40a) for introducing air pressure into the impregnator 10 at a pressure of 5.1 kg/cm ² to 15 kg/cm ² , and one end of the impregnator (10) and the other end is pipe-coupled to the sweetener input tank 20, and after 1 minute 30 seconds to 5 minutes have elapsed after the high pressure supply pump 40a is operated by the controller 60, the sweetness inside the impregnator 10 It consists of a discharge pump 50 that discharges the water 21 into the sweet water input tank 20 to reduce the pressure inside the impregnator 10 to 3 kg/cm ² or less. As the high-pressure supply pump 40a, an air compressor is used, and the pressurization and decompression of the air pressure are repeatedly performed 3 to 7 times for 90 seconds in a pulse manner.

The method of permeating sweet water for fruits and vegetables of the present invention includes a washing step 110 , a sweet water production step 120 , a sweet water input step 130 , a sweet water full immersion step 140 , and intermittent sweetening It consists of a water penetration step 150 , a pressure removal step 160 , and a washing drying packaging step 17 .

The washing step 110 is a process of washing fruits (including apples, pears, grapes, plums, tangerines, grapefruit) or fruits and vegetables (including tomatoes, melons, strawberries, and melons) after harvesting. Remove residual pesticides and colorants that cannot be removed with water alone with natural activated calcium ion (approved for food additives) in step 110,

The sweet water preparation step 120 is a process of preparing sweet water 21 in which water is dissolved in one or more of sugar, honey, grain syrup, stevia, and skralose.

The sweetening water input step 130 is a process of introducing the sweetening water 21 into the impregnator 10, which is a chamber of a predetermined size.

The whole immersion step 140 in sweet water is a process in which the fruits or vegetables that have completed the washing step 110 are put into the chamber impregnator 10, and all fruits or vegetables are immersed in sweet water 21. It is preferable to put fruits and vegetables in a very fine mesh in the chamber impregnator 10, stack them on a cradle (not shown) installed to stack them in multiple stages, and then completely immerse them in sweetening water 21.

In the intermittent sweet water penetration step 150, the chamber impregnator 10 is sealed and the inside of the impregnator 10 is 5.1 kg/cm ² ~ The process of infiltrating the sweetener 21 without damaging the fruit by repeatedly executing the pressurization and release of the sweetener 21 for 90 seconds at a pressure of 15kg/cm ² in an intermittent pressure method. ), if you continuously pressurize fruits or vegetables inside, it may cause damage to fruits and vegetables, so be careful. At this time, when a pressure of less than 5.1 kg/cm ² is applied, the penetration of sweet water into fruits and vegetables is small, requiring more time, and thus work efficiency is greatly reduced. When a pressure of 15 kg/cm ² is applied, fruit However, too much penetration of sweet water into fruits and vegetables occurs, and the surface of fruits or vegetables is damaged, which may lead to a decrease in the production of normal products.

In the pressure removing step 160, after 1 minute 30 seconds to 5 minutes have elapsed after the intermittent sweet water penetration step 150, the sweet water 21 inside the impregnator 10 is discharged to remove the water inside the impregnator 10. It is the process of removing the pressure by lowering it to 3 kg/cm ² or less.

The washing-drying packaging step 170 is a process of washing, drying, and packaging the fruits or vegetables inside the impregnator 10 after the pressure removal step 160 . The antibacterial action (removal of 99.9% of harmful bacteria) of ion calcium (food additive) improves freshness and increases shelf life.

In addition, the sweet water penetration method of fruits and vegetables of the present invention includes washing fruits (including apples, pears, grapes, plums, citrus, grapefruit) or fruits and vegetables (including tomatoes, melons, strawberries, and melons) after harvesting. A washing step 110, a sweetening water production step 120 of preparing sweet water 21 in which water is dissolved in one or more of sugar, honey, grain syrup, stevia, and skralose, and an impregnator that is a chamber of a certain size (10) The sweet water input step 130 of injecting the sweetening water 21 therein, and the fruits or vegetables that have completed the washing step 110 are put into the impregnator 10, which is a chamber, so that 4 of the fruits or vegetables Partial immersion step 140a of sweet water immersing only /5 in sweetening water 21, sealing the chamber impregnator 10, and using an air compressor, which is a high-pressure supply pump 40a, inside the impregnator 10. Pulse sweetening water penetration step in which sweet water (sugar content) penetrates without damage to fruits by repeatedly performing pressurization and decompression of air pressure 3 to 7 times for 90 seconds in a pulse method with a pressure of 5.1kg/cm ² to 15kg/cm ² ( 150a) and after 1 minute 30 seconds to 5 minutes have elapsed after the pulse sweetening water penetration step (150a), the sweet water 21 inside the impregnator 10 is discharged to reduce the pressure inside the impregnator 10 to 3 kg/cm It consists of a pressure removal step 160 of removing the pressure down to ² or less, and a washing drying packaging step 170 of washing, drying, and packaging the fruits or vegetables inside the impregnator 10 after the pressure removal step 160 . At this time, when a pressure of less than 5.1 kg/cm ² is applied, the penetration of sweet water into fruits and vegetables is small, requiring more time, and thus work efficiency is greatly reduced. When a pressure of 15 kg/cm ² is applied, fruit However, too much penetration of sweet water into fruits and vegetables occurs, and the surface of fruits or vegetables is damaged, which may lead to a decrease in the production of normal products.

The present invention repeats pressurization and decompression in a pulse manner with the water pressure of the sweetening water 21 without going through the spray spraying step using a nozzle, the vacuum maintenance step, and the releasing step, and pressurizes and By repeating the release, the sweetening water 21 can effectively penetrate into the fruit or vegetable tissue without damaging the fruit or vegetable even at high pressure.

In addition, since fruits and vegetables are put in a very dense mesh and laminated on a cradle (not shown) installed in multiple stages in the inner lamination space of the impregnator 10, the fruits do not roll in the impregnator 10 even during the pressurization process and do not roll with each other. There is little to no damage.

4 is an experiment to prove the correct penetrating power to orange melon according to the method of the present invention, and the depth of pigment penetration was confirmed by using blue pigment in orange melon, which is a yellow background.

This embodiment and the accompanying drawings in this specification merely clearly show some of the technical ideas included in the present invention, and those skilled in the art can easily infer within the scope of the technical ideas included in the specification and drawings of the present invention. It is obvious that all possible modifications and specific embodiments are included in the scope of the technical spirit of the present invention.

The scope of the present invention is indicated by the following claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention.

10: impregnator
20: sweet water input tank
21: sweet water
30: low pressure supply pump
40, 40a: high pressure supply pump
50: discharge pump
60: controller

Claims (6)

An impregnator 10 into which washed fruits and vegetables are put into a sealed tank of a certain size, and sweetening water 21, a solution obtained by dissolving water in one or more of sugar, honey, grain syrup, stevia, and skralose. The inputted sweetener input tank 20, one end is pipe-coupled to the impregnator 10, and the other end is pipe-coupled to the sweetener input tank 20 to impregnate the sweetener 21 of the sweetener input tank 20. (10) A supply pump for inputting into the inside, one end is pipe-coupled to the impregnator 10 and the other end is pipe-coupled to the sweetener input tank 20, so that the sweetener 21 inside the impregnator 10 is piped into sweet water In the sweet water penetration device for fruits and vegetables having a discharge pump (50) for discharging to the input tank (20),
As the supply pump, a low-pressure supply pump for injecting the sweetening water 21 from the sweetening water input tank 20 into the impregnator 10 at a water pressure of 0.1 kg/cm ² to 1 kg/cm ² by the controller 60 . After operation of the low-pressure supply pump 30 by the 30 and the controller 60, the sweet water 21 in the sweet water input tank 20 is impregnated with a pressure of 5.1 kg/cm ² to 15 kg/cm ² ( 10) Using an injection pump (also called buranza pump), which is put inside and impregnated all fruits or vegetables in the sweetening water 21, pressurize and release 3 to 7 times for 90 seconds in an intermittent pressurization method Further comprising a high-pressure supply pump 40 that repeatedly executes;
After 1 minute 30 seconds to 5 minutes have elapsed after the high pressure supply pump 40 is operated by the controller 60, the discharge pump 50 mixes the sweet water 21 inside the impregnator 10 with sweet water. A device for penetrating sweet water for fruits and vegetables, characterized in that the pressure inside the impregnator 10 is lowered to 3 kg/cm ² or less and removed by discharging to the input tank 20. delete An impregnator 10 into which washed fruits and vegetables are put into a sealed tank of a certain size, and sweetening water 21, a solution obtained by dissolving water in one or more of sugar, honey, grain syrup, stevia, and skralose. The inputted sweetener input tank 20, one end is pipe-coupled to the impregnator 10, and the other end is pipe-coupled to the sweetener input tank 20 to impregnate the sweetener 21 of the sweetener input tank 20. (10) A supply pump for inputting into the inside, one end is pipe-coupled to the impregnator 10 and the other end is pipe-coupled to the sweetener input tank 20, so that the sweetener 21 inside the impregnator 10 is piped into sweet water In the sweet water penetration device for fruits and vegetables having a discharge pump (50) for discharging to the input tank (20),
Fruits or vegetables are put into the impregnator 10 at a height of 4/5;
As the supply pump, a low-pressure supply pump for injecting the sweetening water 21 from the sweetening water input tank 20 into the impregnator 10 at a water pressure of 0.1 kg/cm ² to 1 kg/cm ² by the controller 60 . After operation of the low-pressure supply pump 30 by the 30 and the controller 60, the sweet water 21 in the sweet water input tank 20 is impregnated with a pressure of 5.1 kg/cm ² to 15 kg/cm ² ( 10) A high-pressure supply pump (40a) that repeatedly executes pressurization and decompression of air pressure 3 to 7 times for 90 seconds in a pulse method while using an air compressor that is put inside and impregnated all fruits and vegetables in the sweetening water 21 further equipped;
After 1 minute 30 seconds to 5 minutes have elapsed after the high pressure supply pump 40a is operated by the controller 60, the discharge pump 50 mixes the sweetener 21 inside the impregnator 10 with sweet water. A device for penetrating sweet water for fruits and vegetables, characterized in that the pressure inside the impregnator 10 is lowered to 3 kg/cm ² or less and removed by discharging to the input tank 20. delete A washing step 110 of washing fruits or vegetables after harvesting, a sweetening water production step 120 of preparing sweet water 21 in which water is dissolved in one or more of sugar, honey, grain syrup, stevia, and scralose; , The sweetening water input step 130 of injecting the sweetening water 21 into the impregnator 10, which is a chamber of a certain size, and the fruits or vegetables that have completed the washing step 110 inside the impregnator 10 as a chamber In the sweet water full immersion step 140 of impregnating all fruits or vegetables in the sweet water 21 by putting it into the water, and sealing the impregnator 10, which is a chamber, and decompressing and releasing the inside of the impregnator 10. Washing and drying of washing and drying fruits or vegetables inside the impregnator 10 after the penetrating step, the pressure removing step 160 of removing the pressure inside the impregnator 10, and the pressure removing step 160 In the sweet water penetration method of fruits and vegetables having a packaging step (170),
In the sweet water penetration step, a pressure of 5.1 kg/cm ² to 15 kg/cm ² is applied to the inside of the impregnator 10 using an injection pump, which is a high-pressure supply pump 40, in an intermittent pressurizing method. It is an intermittent sweet water penetration step 150 in which the pressure and release are repeatedly performed 3 to 7 times for 90 seconds to permeate the sweet water without damaging the fruit;
In the pressure removing step 160, 1 minute 30 seconds to 5 minutes have elapsed after the intermittent sweet water penetration step 150, and then the sweet water 21 inside the impregnator 10 is discharged to the inside of the impregnator 10. A method of penetrating sweet water for fruits and vegetables, characterized in that the pressure is removed by lowering the pressure to 3 kg/cm ² or less. A washing step 110 of washing fruits or vegetables after harvesting, a sweetening water production step 120 of preparing sweet water 21 in which water is dissolved in one or more of sugar, honey, grain syrup, stevia, and scralose; , a sweetening water input step 130 of injecting sweetening water 21 into the impregnator 10, which is a chamber of a certain size, sealing the impregnator 10, which is a chamber, and depressurizing and releasing the inside of the impregnator 10 After the sweetening water penetration step, the pressure removing step 160 of removing the pressure inside the impregnator 10, and after the pressure removing step 160, the fruits or vegetables inside the impregnator 10 are washed and dried and packaged In the sweet water penetration method of fruits and vegetables having a washing and drying packaging step 170,
Further comprising a sweetening water partial immersion step 140a in which fruits or vegetables that have completed the washing step 110 are put into the chamber impregnator 10 and only 4/5 of the fruits or vegetables are immersed in the sweetening water 21 and;
In the sweet water penetration step, a pressure of 5.1 kg/cm ² ~ 15 kg/cm ² is pulsed by sealing the impregnator 10, which is a chamber, and using an air compressor, which is a high-pressure supply pump 40a, inside the impregnator 10. It is an intermittent sweetening water penetration step (150a) of infiltrating sweet water without damaging the fruit by repeatedly performing pressurization and decompression of air pressure 3 to 7 times for 90 seconds in this way;
In the pressure removing step 160, after 1 minute 30 seconds to 5 minutes have elapsed after the intermittent sweet water penetration step 150a, the sweet water 21 in the impregnator 10 is discharged to the inside of the impregnator 10. A method of penetrating sweet water for fruits and vegetables, characterized in that the pressure is removed by lowering the pressure to 3 kg/cm ² or less.

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