KR102465414B1 - Method for manufacturing source of kimchi stew - Google Patents

Abstract

The present invention relates to a smart method for preparing kimchi stew sauce. The method comprises the steps of: preparing a first mixture by putting a first liquid ingredient and a second powder-type ingredient into a first mixing bath and mixing the same; preparing a second mixture by putting a third liquid ingredient into a second mixing both and mixing the same; preparing a third mixture by putting the first and second mixtures in a third mixing bath and mixing the same; and packaging the third mixture using a packaging device, wherein the mixing performance of the third mixing bath is significantly improved. Accordingly, the sauce prepared thereby shows good decomposability when heated for consumption, thereby improving consumers' preferences, and a large quantity of sauce can be prepared within a short time.

Description

Smart kimchi stew sauce manufacturing method

The present invention relates to a smart kimchi stew sauce manufacturing method that enables mass production while automatically manufacturing by mixing ingredients constituting the sauce for kimchi stew in a certain ratio.

Kimchi is a traditional fermented food unique to Korea, which is fermented at low temperature to secure the preservation and ripeness of the product after mixing red pepper powder, garlic, ginger, green onion and radish with pickled cabbage, which is the main ingredient.

In particular, kimchi stew is a menu that is commonly found on Korean dining tables and is also representative of Korean restaurants. As the ingredients develop, tuna, ham, and meat are added to create a variety of flavors, and it has been in the spotlight by men and women of all ages. food that has

As a technique for producing such a sauce for kimchi stew,

Republic of Korea Patent Publication No. 10-2021-0052922 (published on May 11, 2021, hereinafter referred to as 'Document 1') 『Method for preparing simple kimchi stew sauce and simple kimchi stew sauce for simple cooking prepared accordingly』 is presented,

Document 1 discloses (A) a first step of frying kimchi and green onion by shortening; (B) a second roasting step by adding red pepper paste and garlic to the primary roasted mixture; (C) adding seafood extract and fish sauce to the secondly roasted mixture and frying the third time; (D) adding purified water to the tertiary roasted mixture and heating until the central temperature reaches 90 to 100 ℃; (E) preparing kimchi stew sauce by boiling by adding red pepper powder, chicken powder, sugar and soy sauce while maintaining the same temperature as in step (D); is a method for preparing a simple kimchi stew sauce capable of providing kimchi stew, and a technology related to a simple kimchi stew sauce prepared accordingly.

As another technique, Korean Patent Publication No. 10-2021-0085192 (published on Aug. 8, 2021, hereinafter referred to as 'Document 2') 『Method for producing sauce for kimchi stew of pork ribs and pork ribs kimchi prepared by the method Sauce for stew' is presented,

Document 2 describes the steps of preparing the ingredients, preparing the broth and additives; and mixing the additives in the broth to obtain the sauce by mixing the additives in the broth prepared in the step of preparing the ingredients; by including, red pepper powder, red pepper paste, soybean powder, dashi da, minced garlic and salted shrimp It is a technology for a method of manufacturing a sauce for kimchi stew of pork ribs prepared by adding a

In Documents 1 and 2, a manufacturing method that is not good for food hygiene was applied, such as an operator weighing the source components one by one, putting them in a mixing tank, stirring them, and moving them to another mixing tank. There is a problem with the need for a large number of workers.

In order to solve this problem, the present invention has recently become a nuclear family, and society is changing to a structure that can be bought and eaten at work. to make it,

In the case of components in liquid form, for example, canary fish sauce, vinegar, mirin, lard oil, and anchovy stock, put it in a storage tank and make a system that allows it to be added through a fluid pump and control valve, making it possible to easily put ingredients, One-meal kimchi that can be easily moved through the fluid pump and control valve during secondary mixing from the mixing tank to another mixing tank or to the packaging machine, improves productivity, and has a great effect on food safety, contributing to public health A method for preparing stew sauce was developed.

Document 1. Korean Patent Publication No. 10-2021-0052922 (published on May 11, 2021) Document 2. Korean Patent Publication No. 10-2021-0085192 (published on Aug. 8, 2021)

The present invention can automatically adjust the amount of materials supplied to the mixing tank, check the remaining amount of the supplied material in real time and notify the manager, and weigh powdered materials among the materials and put them in, but when weighing The purpose of this is to provide a smart kimchi stew sauce manufacturing method that enables the production of kimchi stew sauce with various recipes according to the user's preference by allowing the user to check in real time whether or not it meets the set standard.

In order to solve the above problems, a smart kimchi stew sauce manufacturing method according to the present invention is

Putting the liquid first material and the powdery second material into a first mixing tank and mixing to make a first mixture;

Putting a liquid third material into a second mixing tank and mixing to make a second mixture;

putting the first and second mixtures in a third mixing tank and mixing to make a third mixture; and

packaging the third mixture using a packaging machine;

including,

The third mixing tank includes a cylindrical drum laid down with an inner space and an input and an outlet communicating therewith, a shaft fixedly mounted in the center of the space of the drum, and rotatingly mounted on the shaft in the form of enclosing the shaft. a cylindrical support, a rotation drive unit for transmitting rotational power to the support, and m (where m is an integer of 2 or more) at equal intervals on the support n along the longitudinal direction of the support (provided that n is 2) It consists of m × n sticks arranged in a row (which is an integer of more than one), and a stick driving unit that makes each stick move in and out when the support is rotated,

Each stick is provided with a rod rotatably mounted to an end thereof, and a pair of mixing heads fixedly coupled to an end of the rod,

The mixing head has a triangular shape, one vertex region among the three vertices of the triangle is integrally coupled to the end of the rod, and a side formed by the other two vertices is disposed in a direction crossing the rod. do it with

A smart kimchi stew sauce manufacturing method according to the present invention,

You can make kimchi stew sauce with various recipes, check the manufacturing process in real time, and automatically produce in large quantities. It has the greatest effect to make it happen.

1 is an overall configuration diagram showing a smart kimchi stew sauce manufacturing method according to the present invention;
2 is a block diagram showing the control structure of the controller;
3 is a cross-sectional side view showing the structure of the third mixing tank;
4 is an enlarged configuration diagram of the main part in which a part of the structure of the third mixing tank is enlarged;
5 is a cross-sectional front view showing the structure of the third mixing tank;
6 is a three-dimensional configuration diagram showing a stick of the third mixing tank;
7 is an enlarged configuration diagram of main parts to show the stick of the third mixing tank and its driving structure;
8 is a front cross-sectional configuration view showing the stick rotation operation of the third mixing tank.

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

Prior to this, the terms or words used in the present specification and claims should not be construed as being limited to conventional or dictionary meanings, and the inventor should properly understand the concept of the term in order to best describe his invention. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention. Therefore, the configuration shown in the embodiments and drawings described in this specification is only the most preferred embodiment of the present invention and does not represent all of the technical idea of the present invention, so various equivalents that can replace them at the time of the present application It should be understood that there may be water and variations.

As shown in Figures 1 to 8, the smart kimchi stew sauce manufacturing method according to the present invention,

It largely consists of a step of making a first mixture, a step of making a second mixture, a step of making a third mixture, and a step of packaging the third mixture.

Looking at each step,

The step of making the first mixture is

As shown in Figure 1,

In this step, the liquid first material and the powdery second material are put into the first mixing tank M1 and mixed to make a first mixture.

In this case, it is preferable that the liquid first material is canary fish sauce, vinegar, and mirin, and the powdery second material is salted shrimp, ground garlic, and beef dashida.

And 6,000 g of canary fish sauce, 10,000 g of vinegar, and 30,000 g of mirin, among the first liquid ingredients put into the first mixing tank M1, were added at an addition rate of about 4%, 6%, and 19%, respectively. do.

And 3,600 g of salted shrimp, 2,400 g of ground garlic, and 22,000 g of beef dashi among the second ingredients of the powder added to the first mixing tank (M1), each at an addition rate of about 2%, 2%, and 14%. is added

In particular, the powdered second material is weighed through a separate weighing machine, that is, the electronic scale 200, and put into the first mixing tank M1 by the amount of the set reference value, and the weighing value is measured in real time by the controller 900 When it is transmitted to and out of the standard value, that is, when it is less than or exceeding the standard value, the manager is notified with a beep or text message, so that the correct reference value can be input.

The step of making the second mixture is

As shown in Figure 1,

In this step, the liquid third material is put into the second mixing tank M2 and mixed to make a second mixture.

In this case, the liquid third material is preferably anchovy stock and lard oil, and additional materials may be added or replaced according to the user's preference.

And 70,000 g of anchovy stock is added at an addition rate of about 45% among the liquid third materials put into the second mixing tank M2, and lard oil is added at an addition rate of about 8% at 12,000 g.

In the step of making the second mixture, only anchovy broth among the liquid second materials is put in the second mixing tank M2, heated to a high temperature of 180° C. or higher, cooled naturally, and then lard oil among the liquid second materials is added. It is put in the second mixing tank (M2) and mixed with the cooled anchovy stock. In the case of natural cooling of the anchovy stock at this time, it is cooled to about 10°C.

The step of making the third mixture is

As shown in Figure 1,

The first and second mixtures are put into a third mixing tank (M3) and mixed to make a third mixture.

3 to 8, the third mixing tank M3 is

A cylindrical drum (10) having an internal space (11) and laid down;

a shaft 20 fixedly mounted in the center of the space 11 of the drum 10;

A cylindrical support 30 rotatably mounted on the shaft 20 in a form surrounding the shaft 20, and

a rotation driving unit 40 for transmitting rotational power to the support 30;

m × n sticks (50) arranged in n (provided that n is an integer of 2 or more) rows along the longitudinal direction of the support 30 by m (provided that m is an integer of 2 or more) at equal intervals on the support 30 )class,

When the support 30 is rotated, the stick driving unit 60 causes each of the sticks 50 to move in and out.

is made of

Here, as in FIGS. 3 to 5, the drum 10 is hollow and has a cylindrical structure laid down, and in particular, the first and second final supply lines 600A and 700A, which will be described later, are connected to the upper side, A final discharge line 800A, which will be described later, is connected to the lower side.

And, as shown in FIGS. 1 to 3 , the shaft 20 is fixedly mounted to the front and rear ends of the space 11 of the drum 10 , thereby having a non-rotating shaft structure.

And, as shown in FIGS. 3 and 4, the support 30 is rotatably mounted on the shaft 20 in a form surrounding the shaft 20, and has a hollow cylindrical structure, and in particular, the inner Three or more idle rollers 31 are provided on the periphery, respectively, and these idle rollers 31 are in close contact with the outer periphery of the shaft 20, so that when the support 30 rotates, the shaft 20 is Stable rotational operation is possible.

And as shown in FIG. 4 , the rotation driving unit 40 includes a driven gear 41 axially coupled to one end of the support 30 , and the driven gear 41 and meshed with each other and the space of the drum 10 . The first relay gear 42 rotatably supported on the inner wall of the part 11, and the second relay gear 43 axially coupled to the shaft of the first relay gear 42 and disposed on the outer side of the drum 10 ) and a driving motor 45 having a driving gear 44 meshed with the second relay gear 43 , the support 30 rotates when the driving motor 45 is driven. The rotation driving unit 40 of this configuration is only an example, and is not limited thereto, and may be variously deformed and changed within a range that satisfies the conditions for transmitting rotational power to the support 30 .

And as shown in FIGS. 3 to 5, the stick 50 is provided in plurality, and in particular, as described above, m each of the sticks 30 are arranged in n rows along the longitudinal direction of the support body 30. In the present invention, m is 4 and n is 5 throughout the drawings, but the present invention is not limited thereto.

And, as shown in FIG. 6 , each stick 50 is provided with a rod 51 rotatably mounted to an end thereof, and a pair of mixing heads 52 fixedly coupled to an end of the rod 51 .

Further, the mixing head 52 has a triangular shape, one vertex region among the three vertices of the triangle is integrally coupled to the end of the rod 51 , and the side formed by the other two vertices is the rod 51 . placed in a direction that intersects with

At this time, as in FIGS. 5 and 6 , it is preferable that the interior angle of one vertex side in the mixing head 52 is 90° and the interior angle of the other two vertices side is 45°, which is higher than the interior angle of one vertex side. This is to increase the volume of the two vertices by making the inner angle of the two vertices smaller, so that the center of gravity acts on the outside to show a greater sense of impact when rotating by centrifugal force. (尖端) is to form a more pointed shape.

The 'internal angle on the side of one vertex' means the vertex side of the lower side with respect to the mixing head 52 of the inverted triangle located at the top in FIG. Means two vertex sides.

Therefore, when the shaft 20 is rotated, the mixing head 52 of each stick 50 is rotated and the third mixture is struck and stirred while striking the third mixture, which can significantly improve the mixing rate for the third mixture. will be.

On the other hand, as shown in FIGS. 3 and 5, the head driving unit 60 is

a receiving part 61 formed in the inside of the support body 30;

m x n insert holes 62 through the outer circumferential surface of the support 30 to communicate with the receiving part 61 and into which the sticks 50 are inserted;

n eccentric cams 63 coupled to the shaft 20 to face each m sticks 50 in n rows and disposed in the receiving part 61 to face each other;

a stick roller 64 which is rotatably mounted on the inner end of the stick 50 and comes into contact with the eccentric cam 63;

When the support body 30 rotates, the stick roller 64 is pushed by the eccentric cam 63 fixed to the shaft 20, and when the pushing operation is gradually released, the stick 50 toward the shaft 20 ) return means (65) for returning

is made of

Here, the return means 65 is formed along the outer periphery of the outer flange 651 formed along the inner periphery of the insert hole 62 and the end of the stick 50 adjacent to the stick roller 64, It consists of an inner flange 652 facing the outer flange 651 and a return spring 653 interposed between the outer flange 651 and the inner flange 652 .

At this time, as shown in FIG. 5 , the outer flange 651 preferably has an appropriate thickness so that the stick 30 can move in and out more stably.

Eventually, the stick 50 is returned by the elastic restoring force of the return spring 653 pressed by the eccentric cam 63, so that the eccentric cam 63 and the stick roller 64 are always in contact with each other. will become

On the other hand, as shown in FIGS. 5 and 7 , the third mixing tank M3 has a scrub head 81 inserted into the stick 50 , mounted on the support 30 , and in close contact with the outer circumferential surface of the stick 50 . A scrubber 80 having It helps to remove raw materials and foreign substances adsorbed on the outer circumferential surface of the stick 50 during the operation). In addition, the scrub head 81 is preferably made of an elastic material for adhesion to the stick 50 , and the scrubber 80 may be bolted to the support 30 by a separate bolt or the like.

The step of packaging the first mixture is

As shown in Figure 1,

This is a step of packaging the third mixture using a packaging machine (M4).

At this time, the packaging machine (M4) may be configured to receive the third mixture from the third mixing tank (M3), automatically put it into a plastic pack, and then seal it through an ultrasonic adhesive or the like to seal the packaging.

The weight of the package is approximately 140g for 2-3 servings, and the packaging amount may vary depending on the serving size.

After packaging is completed, it is stored in a separate refrigerated warehouse until shipment.

On the other hand, in the method for producing kimchi stew sauce according to the present invention,

As shown in Figures 1 and 2,

A first storage tank 100 in which each composition constituting the first material is individually stored;

An electronic scale 200 for weighing the second material;

and a third storage tank 300 in which each composition constituting the third material is individually stored;

A first supply line (400A) interconnecting each of the first storage tanks (100) and the first mixing tank (M1) and a first valve (400B) provided in each of them;

A third supply line (500A) interconnecting the drum of each of the third storage tank (300) and the third mixing tank (M3) and a third valve (500B) provided in each of them;

A first final supply line (600A) interconnecting the drum (10) of the first mixing tank (M1) and the third mixing tank (M3) and a first final supply valve (600B) provided thereto;

a second final supply line 700A interconnecting the drum 10 of the second mixing tank M2 and the third mixing tank M3, and a second final supply valve 700B provided therein;

A final discharge line 800A interconnecting the drum 10 of the third mixing tank M3 and the packaging machine M4 and a final discharge valve 800B provided therein;

A controller 900 that controls the opening/closing operation of each of the valves 400B, 500B, 600B, 700B, and 800B, and receives a weighing value from the electronic scale 200 .

is further provided.

The controller 900 controls the opening/closing operation of each of the valves 400B, 500B, 600B, 700B, and 800B, so that only a certain amount of material can be supplied to each mixing tank.

And it is preferable that a separate pump is provided on each of the supply lines 400A, 500A, 600A, 700A and the final discharge line 800A for pumping and transporting the material.

And each of the storage tanks (100, 300) is provided with a level sensor (S) for detecting the water level, the controller (900) receives the sensing value of the level sensor (S), the stock amount of each storage tank (100, 300) is displayed on the monitor, and when the stock is less than the standard, stock replenishment notification information is delivered to the terminal of the person in charge.

In other words, the materials are stored in the storage tank, and the amount of the raw material currently stored is frequently sent to the controller 900 through the water level level sensor of the storage tank, so that the stock amount of the material currently stored in the storage tank can be checked at any time in real time do. When the stock of raw materials is reduced below a certain level, a text message can be sent to the person in charge to notify the stock replenishment.

In the above description of the present invention, with reference to the accompanying drawings, the "smart kimchi stew sauce manufacturing method" having a specific shape and structure has been mainly described, but the present invention is capable of various modifications and changes by those skilled in the art, and such modifications and Changes should be construed as falling within the protection scope of the present invention.

M1: 1st mixing tank
M2: 2nd mixing tank
M3: 3rd mixing tank
10 : drum
11: space part
20: shaft
30: support
31: idle roller
40: rotation drive unit
41: driven gear
42: first relay gear
43: second relay gear
44: drive gear
45: drive motor
50: stick
51 : load
52: mixing head
60: stick driving unit
61: receiving part
62: insert hole
63: eccentric cam
64: stick roller
65: return means
651: outer flange
652: inner flange
653: return spring
80: scrubber
81: scrub head
M4: Packing Machine
100: first storage tank
200: electronic scale
300: third storage tank
400A: 1st supply line
400B: first valve
500A: 3rd supply line
500B: 3rd valve
600A: 1st final supply line
600B: first final supply valve
700A: 2nd final supply line
700B: second final supply valve
800A: final discharge line
800B: final discharge valve
900 : controller
S : level sensor

Claims (5)

Putting the liquid first material and the powdery second material into the first mixing tank (M1) and mixing to make a first mixture;
Putting a liquid third material into a second mixing tank (M2) and mixing to make a second mixture;
putting the first and second mixtures in a third mixing tank (M3) and mixing them to make a third mixture; and
packaging the third mixture using a packaging machine (M4);
including,
The third mixing tank M3 includes a cylindrical drum 10 having an internal space 11 and laid down, a shaft 20 fixedly mounted in the center of the space 11 of the drum 10, and the A cylindrical support 30 rotatably mounted on the shaft 20 in a form surrounding the shaft 20, a rotation driving unit 40 for transmitting rotational power to the support 30, and the support 30 m x n sticks 50 arranged in n (provided, n is an integer of 2 or more) rows along the longitudinal direction of the support 30 by m (provided that m is an integer greater than or equal to 2) at equal intervals in the support body (30) consists of a stick driving unit 60 that causes each of the sticks 50 to move in and out during rotation,
Each stick 50 is provided with a rod 51 rotatably mounted to an end thereof, and a pair of mixing heads 52 fixedly coupled to an end of the rod 51,
The mixing head 52 has a triangular shape, one vertex region among the three vertices of the triangle is integrally coupled to the end of the rod 51 , and the side formed by the other two vertices is the rod 51 and arranged in an intersecting direction,
The liquid first material is canary fish sauce, vinegar, mirin,
The second material of the powder is salted shrimp, ground garlic, and beef dashi,
The liquid third material is anchovy stock, lard oil,
In the step of making the second mixture, only anchovy broth among the liquid second materials is put in the second mixing tank M2, heated to a high temperature of 180° C. or higher, cooled naturally, and then lard oil among the liquid second materials is added. A smart kimchi stew sauce manufacturing method, characterized in that it is put in the second mixing tank (M2) and mixed with the cooled anchovy stock.
delete delete The method of claim 1,
A first storage tank 100 in which each composition constituting the first material is individually stored;
An electronic scale 200 for weighing the second material;
and a third storage tank 300 in which each composition constituting the third material is individually stored;
A first supply line (400A) interconnecting each of the first storage tanks (100) and the first mixing tank (M1) and a first valve (400B) provided in each of them;
A third supply line (500A) interconnecting the drum of each of the third storage tank (300) and the third mixing tank (M3) and a third valve (500B) provided in each of them;
A first final supply line (600A) interconnecting the drum (10) of the first mixing tank (M1) and the third mixing tank (M3) and a first final supply valve (600B) provided thereto;
a second final supply line 700A interconnecting the drum 10 of the second mixing tank M2 and the third mixing tank M3, and a second final supply valve 700B provided therein;
A final discharge line 800A interconnecting the drum 10 of the third mixing tank M3 and the packaging machine M4 and a final discharge valve 800B provided therein;
A controller 900 that controls the opening/closing operation of each of the valves 400B, 500B, 600B, 700B, and 800B, and receives a weighing value from the electronic scale 200 .
Smart kimchi stew sauce manufacturing method, characterized in that it is further provided.
5. The method of claim 4,
Each of the storage tanks (100, 300) is provided with a level sensor (S) for detecting the water level,
The controller 900 receives the sensing value of the level sensor S to display the stock amount of each storage tank 100 and 300 on the monitor, and when the stock amount is less than the reference value, the stock replenishment notification information is delivered to the terminal of the person in charge. Smart kimchi stew sauce manufacturing method, characterized in that.

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