KR20070115018A - Dewatering equipmeut for vegetable sheet production - Google Patents

Abstract

A vegetable sheet dehydrator is provided to prevent a mixed vegetable liquid from adhering to a cover sheet and prevent a vegetable sheet from being partly damaged, thereby enhancing productivity. A vegetable sheet dehydrator(1) comprises: a base plate(10) which is joined to upper and lower presses by fixing pieces(11) and is formed with a plurality of water discharge holes(12), gap-keeping protrusions(13) and a reinforcing rib(14); a cushion member(20) which is made of sponge or synthetic resins, corresponds to one side of the base plate, and has an elasticity for mixed vegetable ingredients to be dehydrated when pressed by the upper and lower presses; a farm panel(21) which is made of palm bark, is placed on one side of the cushion member, enables the mixed vegetable ingredients to be uniformly pressed, and prevents a mixed vegetable liquid from sticking to a cover sheet; and a cover sheet(22) which has an exterior made of gauze-shaped polypropylene and an interior made of sponge, fixes the cushion member and farm panel to the base plate, and absorbs the mixed vegetable liquid.

Description

Dewatering equipmeut for vegetable sheet production

1 is a perspective view of the vegetable sheet dehydration device of the present invention.

Figure 2 is a cross-sectional view of the dehydration device is positioned up and down to dehydrate the vegetable sheet according to the present invention.

Figure 3 is an exploded perspective view of the vegetable sheet dehydration device of the present invention.

Figure 4 is an illustration of a state of dehydration in order to sheet the vegetables blended with the dehydrator of the present invention.

Figure 5 is a vegetable sheet manufacturing process according to the present invention.

6a and 6b is a vegetable sheet manufacturing process of the machine according to FIG.

<Code Description of Major Parts in Drawing>

1: Dehydration device 2: Vegetable mixture

10: Base board 11: fixed edition

12: Drain 13: Interval Maintenance

14: reinforcing rib 20: cushion member

21: Palm panel 22: Cover sheet

23: Press 24: Elastic band

30: foot 40: washing machine

41: cutter 42: steam

43: cooling tank 44: mixer

45: collecting tank 46: transfer pump

47: Agitator 48: Dryer

49: supply container 50: feeder

51: open / close valve 52: connecting rod

53: hinge axis 54: skew flow axis

55: chain conveyor 56: absorber

The present invention relates to a dehydration apparatus for dewatering a food product containing water in the production of a sheet-like food containing vegetables as a main ingredient to form a sheet.

More specifically, based on the cabbage of the white portion, mixed with leafy vegetables such as spinach, lettuce, radish leaves, pepper leaves, root vegetables such as carrots, sweet potatoes, potatoes and radishes, fruit and vegetables such as pumpkins, apples, pears, strawberries, etc. Vegetable sheet is for manufacturing food, which is a crushed vegetable plate, and dehydrates water as much as possible while putting vegetables containing a lot of water on the feet. It relates to a vegetable sheet dehydration apparatus to provide a sheet having a uniform thickness by applying pressure evenly.

There are a number of conventional sheet-like food manufacturing methods, but looking at the commonly used cases, there is a filtering method, thermal coagulation method, hot pressing method and the like.

The above-mentioned thermal coagulation method and hot pressing method are mainly used in grain processing, and there is a problem that nutrients are destroyed when excessive heat is applied like vegetables, so it is not suitable as a vegetable sheet processing method. Shall be.

As a representative example of the lapping method, laver can be mentioned. The devices for sheeting laver include the foot laminating the laver containing water in the form of a sheet, the shutter box limiting the spread of laver, and the foot moving with laver. And a dewatering device for sucking and dehydrating the primary, and a dewatering device for breath that dehydrates and simultaneously decompresses gimbal first dehydrated by the suction dewatering device.

  The foot used to sheet the seaweed uses a material made of reed or bamboo. Therefore, the reeds and bamboo feet are dried and dried in the conventional way, so that people can separate them by hand after drying, but the sheeted seaweed may stick to the feet. There was a problem that the productivity and defects occur.

In addition, if the foot placed on the sheet to make laver is reed or bamboo, the dehydration device is pressurized by installing a cushioning material in the press type dewatering device during dehydration in the automated process, so that the laver cannot be separated after drying. In particular, there is a problem in that the quality of the sheet-like food is deteriorated due to the sticky food mixture sticking to remove the sheet-like food from the foot after drying.

In view of the above problems, the present invention comprises a base plate, a cushion member, a palm panel, and a cover sheet, and dehydration is performed smoothly by pressurizing the vegetable mixed liquid placed on the foot by the cushion member when dewatering. By using the palm panel and the cover sheet, the pressing force of the press is evenly distributed in the vegetable mixed liquid placed on the foot, so that the vegetable sheet having a uniform thickness is formed and the vegetable mixed liquid is separated when the dehydration device is separated after pressing. It is an object of the present invention to provide a high-quality vegetable sheet without preventing a sticking to the cover sheet and a defect rate caused by breakage during production.

The present invention having such a purpose is provided with a plurality of fixing pieces on one side of the base plate and a plurality of water discharge holes and spacing maintenance projections and reinforcing ribs are formed, the base member is a cushion member having elasticity when pressed, the pressure is uniformly The dehydration device is composed of a palm panel that disperses and has elasticity, and a cover sheet with a sponge layer on the inner surface to prevent vegetable mixture from flowing into the palm panel. It is to provide a vegetable sheet dehydration device so that a vegetable sheet placed on a number of feet under the conditions can be produced in a uniform quality.

Hereinafter, an embodiment of the present invention will be described in detail.

A base plate 10 provided with a fixing piece 11 to be coupled to the upper and lower portions of the press 23 and having a plurality of water discharge holes 12, a gap maintaining protrusion 13, and a reinforcing rib 14;

A cushion member 20 corresponding to one surface of the base plate and having elasticity such that the mixed plant material 2 is dehydrated when the press is pressed;

A palm panel 21 installed on one surface of the cushion member so that the press 23 is uniformly pressurized and does not stick when pressurized to dehydrate the mixed plant material 2;

The cushion member 20 and the palm panel 21 is fixed to the base plate 10 and the dewatering device 1 is configured as a cover sheet 22 so as to absorb the moisture of the vegetable mixture plant.

The cushion member is made of any one of a sponge made of a porous body, a synthetic resin material to pressurize the mixed plant material so as to suck the water during dehydration and to have a cushion when pressed.

The cover sheet is characterized in that formed of a plurality of layers made of non-woven fabric and mesh or fabric.

The cover sheet is characterized in that fixed to the elastic band 24 to the base plate.

The cover sheet is characterized in that the outer surface is made of a mesh type polypropylene and the inner surface is made of a sponge layer.

Referring to the present invention configured as described in detail based on the accompanying drawings as follows.

 1 is a perspective view of the vegetable sheet dehydration device of the present invention, Figure 2 is a cross-sectional view of the dehydration device is positioned up and down to dehydrate the vegetable sheet according to the present invention, the fixing piece having elasticity on the four sides of the base plate 10 (11) is provided so that the attachment and detachment to the press 23 provided with the water suction device is easy.

In addition, a plurality of gap holding projections 13 are formed on one surface of the base plate 10, that is, the surface corresponding to the press 23, and are formed to be spaced apart from the press 23 and the base plate 10. The reinforcing rib 14 of a "" shape is formed so that the bearing force of the base plate 10 can be improved.

A plurality of water discharge holes 12 are formed in the base plate 10 to pressurize the mixed plant placed on the foot 30 by the press 23 so that water generated during dehydration is discharged through the discharge holes 12. I would have to. At this time, the interval maintaining projection 13 is formed so that the dehydrated water can be made smoothly when discharged through the discharge hole 12 to maintain a predetermined interval.

The bottom portion of the base plate 10 is covered with a cover sheet 22 to correspond the cushion member 20 and the palm panel 21 to bind to the base plate 10, and the binding means is a rubber band, a fabric band stretch, a synthetic resin band. The dehydration device is constructed by fixing with a back elastic band.

The dehydration apparatus 1 is installed by using the fixing piece 11 on the press 23 so that the two correspond to each other. The dehydration apparatus is installed by pressurizing the press by placing the mixed plant material on the foot during dehydration. (1) and the dehydrating device (1) correspond to each other is pressurized and the water contained in the mixed plant material (2) is squeezed and dehydrated.

3 is an exploded perspective view of the vegetable sheet dehydration device of the present invention, showing the assembly configuration of the dehydration device (1) of the present invention.

In the dehydration apparatus of the present invention, the base plate 10 is positioned at an upper portion corresponding to a press, and a cushion member 20 made of a sponge or a synthetic resin is located at a bottom thereof, and a palm panel made of palm fruit peels at the bottom of the cushion member 20. 21 is positioned and covered with the cover sheet 22 and bound to the base plate 10 by the elastic band 24.

Base plate, cushion member, palm panel, cover sheet constituting the dehydration device (1) can be reused by washing with water after repeated use.

In addition, the palm panel is formed by disassembling the palm bark and forming it in the form of a panel, which is used as a bed mattress, etc. As a whole, there is a cushion and a hard feeling, and the air flows smoothly and is uniformly distributed when loaded. .

In addition, the palm panel is characterized in that the air flows smoothly to resist moisture and to prevent bacteria from growing in contact with moisture.

The cover sheet serves to bind the cushion member 20 and the palm panel 21 to the base plate 10, but the cover sheet 22 is made of a nonwoven fabric made of thin sponge or chemical fiber inside the cover sheet 22 and the outer surface thereof. It is formed of a material consisting of a fabric or synthetic resin fabric that passes the air and water well.

In addition, the dehydration apparatus according to the present invention is not limited to the size and may be different during manufacture depending on the width of the press is mounted and the size of the foot on which the vegetable mixture is placed, the shape is also square, rectangular, round, triangular, It can be produced with polygons.

Figure 4 is an illustration of a state of dehydration for sheeting vegetables blended with the dehydration device of the present invention, the dehydration of water to dehydrate the water of the vegetable mixture planting (2) placed on the feet to sheet the vegetables Is done by pressurizing with a press.

In more detail, the dewatering device 1 is installed on a press installed to correspond to the dewatering device 1 up and down to face each other.

The installation method is installed on the press by using the fixing pieces formed on the four sides of the upper base plate 10 of the dewatering device, and the dewatering device is installed in the longitudinal direction of the upper and lower presses, the number of installation is carried on the chain conveyor 55 It is installed equal to the number of feet passing and the position is also installed at the same position as the foot.

The mechanical system for dehydration is operated by a preset control system as in a conventional system, and the foot on which the vegetable mixture is placed is matched with the press position with the dehydrator. The control system in which the foot moves as it is built is usually implemented.

Based on such a system, the vegetable mixed plant stirred in a separate stirrer is transferred to a hopper-type supply cylinder 49 installed on one side of the dryer by a transfer pump installed on one side.

The vegetable liquid introduced into the feeder 50 from the supply container is evenly sprayed with the vegetable mixture plant 2 on the foot 30 located at the bottom through a plurality of opening and closing valves 51 formed at the bottom of the feeder 50 to form a sheet. Is achieved.

At this time, the feeder 50 has a plurality of on-off valves 51 are formed at the bottom, the valve is connected to one screw shaft 54, the screw shaft 54 is coupled to the connecting rod 52 of the lever form of the upper end and the connecting rod ( 52 repeats the operation of raising and lowering the screw shaft 54 up and down about the hinge shaft 53, and the vegetable mixture is sprinkled on the upper surface of the foot 30 in a sheet form while the lower valve is opened and closed. .

As described above, the plurality of feet 30 in which the vegetable mixture is sprinkled in a sheet form is moved to one side by the chain conveyor 55, and when the water reaches the upper portion of the water absorber 56 during movement, water is separated by a separate pump device. It is sucked and removed, and the vegetable mixture planting material 2 is pressurized from the upper and lower parts while being pressed on the feet 30 by the press 23 installed on one side thereof, thereby dehydrating moisture to form a sheet.

At this time, the water to be removed does not refer to a state in which the water content is completely removed, but refers to the dehydration to the extent that the moisture is moist but the moisture is not touched.

The dehydrated vegetable sheet as described above is transferred to the drying chamber by the chain conveyor 55 and dried.

Figure 5 is a vegetable sheet manufacturing process according to the present invention, Figure 6a and 6b is a vegetable sheet manufacturing process diagram of the machine according to Figure 5, look at the overall embodiment of the vegetable sheet manufacturing process for using the dehydration apparatus of the present invention. Shall be.

Stage 1: Disinfection Spray (Insect Repellent)

Vegetables are sorted by type and sprayed evenly with enzymes consisting of microorganisms and stored for 30 minutes to 3 hours.

The microbial enzyme used for disinfection in the present invention is a natural enzyme that is harmless to the human body and can remove bacteria and fungi that remain on the outside of the vegetable, and can be manufactured and used by the applicants on the market.

The time to store for 30 minutes to 3 hours after spraying the microbial enzyme may vary depending on the type of vegetable. Thin and soft leaves such as lettuce can be sterilized sufficiently even if stored for 30 minutes in a sprayed state, but vegetables such as potatoes, sweet potatoes, and onions must be kept for 3 hours after spraying the enzyme to be fully sterilized. It is limited to 30 minutes to 3 hours, and sterilization time can be selectively performed depending on the type and condition of the vegetables.

Second Step: Wash

Vegetables sterilized and sterilized by spraying an enzyme on the vegetable in the first step may be different depending on the type of vegetable washing.

That is, potatoes, sweet potatoes, carrots, onions, peppers, bell peppers, etc. are put into the washing machine 40 to be washed. The washing machine 40 has a space for accommodating vegetables therein, and a roll brush is installed on the inner wall of the space to automatically wash the stored vegetables, and a spray nozzle is installed at one side of the washing machine. By spraying the vegetables to be washed while rotating in the inside will have the effect of washing in running water.

3rd stage sorting work process

After washing the vegetables, each vegetable is sorted out.

Step 4: cut

Vegetables after the sorting operation is cut to a predetermined standard by a cutter (41). That is, vegetables such as carrots, onions, potatoes, sweet potatoes, etc. are put on the conveyor belt of the cutter 41 and moved, and are cut into slide-shaped pieces by a disk-shaped rotary blade. Although the dimension of the thickness cut at this time is not limited, Usually, it cuts to the side which has a thickness of 5 mm-20 mm.

At this time, the cabbage is cut into three to four quarters after removing the core from the center through a separate cutter.

In addition, to form a vegetable sheet of the present invention by using a white part of the cabbage base, cabbage dark green part (outer part), light green part (middle part) and white leaf part (white part) Keep it separated by dividing.

Step 5: Blancing (Steaming)

In the fourth step, each of the vegetables selected by type is distinguished and put in a steam bath 42 to be blended with steam. In this case, the steam bath 42 is composed of an inner cylinder and an outer cylinder. After filling vegetables of the same kind and using a plurality of hooks provided on the upper inner cylinder to enter the crane to be stored in the outer cylinder.

At this time, when filling the vegetables cut in the steam tank 42 in order to suppress the pigment crorophyll of the vegetable at the time of blending, the sticky viscosity by mixing a separate 4cc and food additives in lukewarm water (40cc) on the basis of 10kg vegetables Stir until well, then sprinkle on the stuffed vegetables in the steam bath. Sticky viscosity is a thin liquid that is thicker than water and thinner than green tea. It is soaked into vegetables when sprinkled on vegetables.

After sprinkling the enzyme on the cut vegetables and opening the steam tube provided on one side of the outer cylinder, the steam is ejected through the steam pipe installed on the bottom of the outer cylinder and the one side wall, and the inner tube is heated to steam the inner cylinder. The filled vegetables will be blended.

Step 6: Cool

After the vegetables are blended by type in the fifth step, they are quickly transferred to the cooling bath 43 and cooled in running water for 15 minutes.

That is, in order to maintain freshness of the vegetables boiled in the steam tank 42, it is important to cool in cold water, so that the water is continuously supplied through the supply pipe connected to one side of the cooling tank 43 and flows over the cooling tank 43. Allow the vegetables to cool for 15 minutes. Limiting the cooling time to 15 minutes is the amount of vegetables contained in the steam tank 42 and the amount contained in the cooling tank 43 is the same as a result of the experiment so far contained a limited amount in the size of the limited cooling tank 43 Since cooling takes the same time as cooling, the cooling time may be limited.

Step 7: Mixer and Mixing

The blended vegetables are finely pulverized with a blender 44 after the water is removed after cooling. At this time, the type of vegetable sheet is determined.

That is, the vegetable sheet is a mixing step for producing a cabbage vegetable sheet, carrot vegetable sheet, spinach vegetable sheet and the like depending on the main material.

In the mixing step, the ratio of the vegetables to be added to the blender is mixed and then mixed together and the mixed vegetables may be mixed at a predetermined ratio after mixing the respective vegetables, but in the present invention, mixing In order to achieve this, the vegetables are mixed and mixed according to a predetermined ratio when the vegetables are added to the blender.

By adding a separate enzyme to the vegetables to be mixed in the present invention can be improved to improve freshness, clarity, softness, chewing taste, preservation.

Step 8: Stirring and Aging

Vegetables pulverized by the blender is water in the vegetable itself at the time of mixing, the crushed vegetables are made in a thick state. Therefore, the vegetable liquid crushed in a thick state is contained in the collecting tank 45 provided on one side, and the vegetable liquid contained in the collecting tank 45 is transferred to the stirrer 47 on one side through the transfer pump 46.

The vegetable mixture plant transferred to the stirrer is aged while being continuously stirred in the stirrer 47.

The stirrer is installed vertically in the central shaft and a plurality of stirring blades are installed on the shaft to continuously stir the vegetables, the vegetable mixture is aged.

In other words, the mixed vegetables are alive with fine grains, so that the vegetable mixed ingredients cannot be mixed with the liquid and the grains together. If you continuously stir at a constant speed in the stirrer, the vegetable mixed ingredients are aged like a gruel. It keeps the viscosity and the vegetable grains are in a dead state.

Enzyme added in the above process is to mix the two enzymes according to the step in the present invention as a dehydration device as the object, composition, and effect of the invention in the present invention to omit the detailed description of the enzyme is omitted in the accompanying drawings For the first step, the enzyme is called SSY-1, and the next enzyme is added as SSY-2.

Step 9: drying and forming vegetable sheets

The vegetable liquid stirred in the stirrer 47 is transferred to the supply cylinder 49 installed on one side of the dryer 48 by a separate transfer pump.

The supply container 49 is a rectangular housing having an open top, and a plurality of partition walls are formed therein, and the partition walls are sequentially installed to be lowered to move to other compartments by flowing with the liquid of the vegetable, and the hose connected to the stirrer is upper part of the supply container 49. The part connected to the pipe was divided into two pipes so that the vegetable liquid conveyed was uniformly introduced into one side compartment of the supply container 49.

The vegetable mixture plant introduced into the supply container is sequentially overflowed from the rear compartment to the front compartment and flows into the feeder 50 provided with an on / off valve 51 through a distribution guide.

The bottom of the feeder 50 is composed of a plurality of feet 30 in a row and the rows are configured to circulate continuously.

The foot 30 is configured such that the foot 30 is supported by the chain conveyor 55 so as to slowly move to one side.

As described above, the plurality of feet 30 in which the vegetable mixture is sprinkled in a sheet form is moved to one side by the chain conveyor 55, and when the water reaches the upper portion of the water absorber 56 during the movement, the water absorber 56 is primarily used. In the press 23, which is removed by the upper and lower sides corresponding to one side, the vegetable mixture is dehydrated by pressurizing the upper and lower parts in a state in which the vegetable mixture is placed on the foot 30, thereby dehydrating the secondary water.

At this time, the water to be removed does not refer to a state in which the water content is completely removed, but refers to the dehydration to the extent that the moisture is moist but the moisture is not touched.

The dehydration apparatus 1 of the present invention is attached to the press to dehydrate by pressing up and down the vegetable mixture planted on the foot. In this case, the dehydration apparatus 1 presses the cushion member 20 to the bottom of the base plate 10. The pressure of 23 is not directly transmitted, but is pressed slowly according to the pressure of the press, so that the vegetable mixture planted on the foot is slowly pressurized and squeezes water out. In addition, in the pressing process, the palm panel 21 presses the upper surface of the foot with a uniform force, so that the vegetable mixed liquid 2 placed on the foot 30 is a sheet having a uniform thickness without being pulled to one side. Is formed.

The vegetable sheet of the mixed plant material dehydrated as described above is transferred to the drying chamber of the dryer 49 by the chain conveyor 55 and dried.

The vegetable sheet transferred to the drying chamber is dried on the feet 30 at 45 ° C. for 2 hours in a vertically erect state by a chain conveyor, thereby completing the vegetable sheet.

The vegetable sheet dried in the drying room is dried in a state of maintaining its original color and taste. After 2 hours, the chain conveyor is operated to rotate the foot 30. The foot 30 is separated by a vegetable sheet separator installed at the center of the dryer. After being separated from the foot, the belt conveyor is descended and packed to a predetermined size by a packing machine.

As described above, the dewatering device of the present invention is composed of a cushion member, a palm panel, and a cover sheet, so that the pressing force of the press is slowly depressed as the cushion member is stretched and dehydrated when dehydrated. In addition, by using the palm panel made of palm bark on the bottom of the cushion member, the pressurizing force is uniformly applied to the entire surface of the foot to prevent the vegetable sheet from sticking to the uniform thickness and to prevent the vegetable mixture from adhering to the cover sheet. The nonwoven fabric or thin sponge layer is formed on the inner surface of the cover sheet to prevent the vegetable mixed solution from flowing into the palm panel, thereby increasing productivity and preventing the defective part of the vegetable sheet from being damaged. , Especially in the drying room by enhancing the dehydration effect By allowing the liver to dry, it has the effect of minimizing the conditions under which vegetables can be changed by heat.

Claims (4)

A base plate 10 provided with a fixing piece 11 to be coupled to the upper and lower portions of the press 23 and having a plurality of water discharge holes 12, a gap maintaining protrusion 13, and a reinforcing rib 14; A cushion member 20 corresponding to one surface of the base plate and having elasticity such that the vegetable mixture plant 2 is dehydrated when the press 23 is pressed; A palm panel 21 installed on one surface of the cushion member so that the upper and lower presses 23 are pressurized evenly when they are pressed to dehydrate the mixed plant material 2 and do not stick together; Vegetable sheet dewatering device characterized in that consisting of a cover sheet 22 to fix the cushion member 20 and the palm panel 21 to the base plate 10 and to absorb the moisture of the vegetable mixture plant. The method of claim 1, Cushion member is a vegetable sheet dewatering device, characterized in that the body is made of any one of porous sponge, synthetic resin material to pressurize the mixed plant material to absorb water during dehydration and to be stretched when pressed. The method of claim 1, The cover sheet is made of any one of non-woven fabric, mesh, fabric, vegetable sheet dehydration device, characterized in that composed of a plurality of layers. The method according to claim 1 or 3,  Cover sheet is a vegetable sheet dewatering device, characterized in that the outer surface is made of a polypropylene of the mesh type and the inner surface is composed of a sponge layer.

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