KR20160084071A - Rapid Manufacturing System and Method for Sliced Radish Kimchi - Google Patents

Abstract

Provided is a quick method for manufacturing diced radish kimchi which comprises the following processes: preparing radish for diced radish kimchi by cutting well-selected radish into cubes of a fixed size; salting the prepared radish by sprinkling salt on the radish or soaking the radish in brine or a seasoned liquid; drying the radish by heat before or after soaking the same so as to allow the temperature of the radish to reach at 35-60°C and keep the temperature for 2-20 minutes; and making diced radish kimchi by mixing spices and condiments with the heated or salted radish. The quick method enables quick salting of radish without damage to properties of the radish, and continuous automation of processes of manufacturing diced radish kimchi.

Description

TECHNICAL FIELD [0001] The present invention relates to a quick-dipping kimchi manufacturing method,

More particularly, the present invention relates to a method and a system for manufacturing a rapid kakugi kimchi, and more particularly, to a method and a system for manufacturing a rapid kakugi kimchi by continuously automating a series of manufacturing processes including a step of rapidly heating the kakdugi radish to inactivate the fermentation factor and a step of salting with salt or brine The present invention relates to a method and a system for manufacturing a quick-dipping kimchi which enables mass production of a diced kimchi having excellent texture and storage stability.

Generally, Kakdugi Kimchi is a traditional Korean fermented food which is fermented by mixing raw materials such as red pepper powder, garlic, par with ginger, salted fish paste and glutinous rice paste, It is a kind of kimchi which is food. Kimchi, a traditional Korean food, has recently been developed into a world-class health food by recognizing the functions of anti-cancer, anti-aging and immunity enhancement.

And, Kakdugi kimchi is produced by processing the main ingredient, radish, into a seasoning solution composed of salt and sugar, a process of making up ingredients such as sauce, and a process of aging while keeping it at a low temperature.

In the kimchi manufacturing process, the pickling process, that is, the breath taking process, is a process for flexibly changing the meat quality of an excessively hard radish so as to improve the texture of the kimchi and improve the texture.

In the case of the conventional dipping kimchi, there is a fear that a large amount of salt is absorbed into the radish while the radish which is the main ingredient is salted, and the salinity becomes high, and it is difficult to control the salinity of the main ingredient uniformly.

In order to solve this problem, if the salinity is kept low during the production of the Kakdugi kimchi, the fermentation will not be performed smoothly or the tissue will be withdrawn, and the flavor unique to Kimchi will not be exhibited. In case of severe corruption, do. And the distribution period is shortened, or the organization is excessively withdrawn during storage, and the sensory quality is greatly deteriorated.

Therefore, a large amount of salt is used in the pickling process, especially in the case of long-term storage, or in export kimchi which require long-term transport, the salinity tends to be kept higher.

Although kimchi is widely known as a health food, it uses a lot of salt in the process of pickling, that is, in the process of breathing, so that its value as a health food is lowered due to its high salinity, and various diseases caused by a large amount of salinization are caused, .

Korean Patent Registration No. 10-0415184, No. 10-2008-0076048, No. 10-2013-0005632, and the like disclose various techniques for manufacturing the dumpling kimchi.

In order to solve the problem that the fermentation progresses rapidly at room temperature and it is difficult to store for a long time and the quality is changed to cause the deterioration of the texture or the dryness, the moisture of the moisture in the radish is removed through vacuum compression The present invention provides a method of manufacturing a Kakdugi kimchi having improved texture by incorporating a seasoning. In addition, there has been proposed a method of adding an acidifier to a seasoning solution so that it can be preserved at room temperature for a long time, minimizing moisture by compression, minimizing oxygen content by vacuum packaging, and inhibiting microbial growth through heat sterilization treatment.

However, the above-described processes are complicated and not continuous, resulting in a problem that it takes a long time.

The present invention has been made in view of the above points, and it is an object of the present invention to provide a method for producing a fermented soybean curd according to the present invention by heating a radish tissue in a short period of time by heating with a microwave and hot air to inactivate the fermentation factor, The present invention has been made in view of the above problems, and it is an object of the present invention to provide a quick dipping kimchi manufacturing method and manufacturing system capable of continuously automating the process of rapidly producing the diced kimchi without damaging the physical properties of the diced kimchi.

A method of manufacturing a quick-dipping kimchi according to an embodiment of the present invention includes the steps of preparing a diced radish by cutting the radish radish to a predetermined size, spraying the prepared dandelion radish with salt or immersing it in a seasoning liquid containing salt, The process of preparing Kakdugi kimchi by adding the seasoning to the Kakdugi radish which has been heated or immersed by inactivating the fermentation factor by heating so that the temperature of Kakdugi radish reaches 35 ~ 60 ℃ before and after it is maintained for 2 ~ 30 minutes .

After the diced Kakdugi radish is immersed in the seasoning solution, the diced Kakdugi radish is taken out and removed, and the seasoning solution adhered to the skin of Kakdugi radish is desorbed, followed by seasoning with Kakdugi radish and heating.

In the above process, it is also possible to spray the salt, the salt and the saccharide to the dipping sauces and stir them so that they are in contact with each other evenly, and then, after the dipping is carried out for about 20 to 40 minutes, .

In addition, in the above-mentioned process for tamping, it is also possible to provide the process in which the coco dumplings subjected to heat drying are immersed in salt water or seasoning solution for about 10 to 30 minutes, and then washed and dehydrated to form a seasoning.

In the process of heating and drying in the above, the microwave can be irradiated to the radish radish and the hot radish can be applied.

In addition, according to the present invention, there is provided a rapid kakugi kimchi manufacturing system comprising: a cutting device for cutting a selected radish to a predetermined size; a heat treatment device for heating and drying the cut kakuto radish; and a kakutigi radish And a seasoning mixer for mixing seasonings.

A cleaning device for spraying and stirring the salt or the salt and the saccharide to the kakuti radish between the cutting device and the heat treatment device and a cleaning device for cleaning the kakuti radish contacted with the salt sufficiently, It is also possible to further provide a dewatering device for dewatering the passed dewdust.

In addition, in the above, an immersing device for immersing the cicadas in the salt water or seasoning solution having a concentration of 3 to 15% for 10 to 30 minutes between the heat treatment device and the seasoning compounding device, and a dehydrating device for dehydrating the kakutjiko through the immersion device It is also possible to install more.

It is also possible to provide a cleaning device between the immersion device and the dewatering device for cleaning the dewatering device which has been immersed in the brine or seasoning solution of the immersion device.

The heat treatment apparatus is equipped with a microwave heating apparatus for irradiating a microwave for 2 to 20 minutes with a kakdugi radish so that the temperature of the radiated kakudai radish is maintained at 35 to 60 ° C or hot air is applied to a kakdugi radish conveyed in a state of being loaded on a conveying conveyor, It is also possible to constitute a hot air apparatus for heating for 120 minutes.

In the above, the heat treatment apparatus may be constructed by mixing a microwave heating apparatus and a hot air apparatus.

The microwave heating apparatus includes a magnetron for generating a microwave, a waveguide for irradiating the generated microwave, a microwave absorbing shield for preventing microwave leakage at the inlet and outlet of the material, and a microwave absorbing shield for controlling the output and the operation time of the magnetron And a controller.

It is preferable that the conveying conveyor is made of a conveyor which is made of a net conveyor capable of maximizing the contact of the wind or hot wind at room temperature with wind or hot wind at room temperature and maximizing the contact between the conveyor and the perforated plate.

The immersion apparatus includes an immersion tank in which salt water or a seasoning liquid is stored, a moving device for moving the dipping medium in the immersion tank while being sufficiently immersed in the salt water or seasoning solution, and an immersion liquid supply device for spraying and supplying the brine or seasoning liquid .

The cleaning apparatus includes a cleaning tank for storing cleaning water, and a cleaning water supply device installed on both sides and bottom of the cleaning tank for spraying and supplying the cleaning water.

The dewatering device includes a vibrating conveyor for conveying the dewatering unit passed through the cleaning device and dewatering by dripping while vibrating.

The dewatering device may include a rotary dewatering device in which the dewatering device that has passed through the cleaning device is conveyed by an inclined conveyor and installed under the loading container waiting for loading, and the dewatering device is carried from the loading container and is rotationally dewatered.

A crosslinking conveyor is provided between the immersion apparatus and the cleaning apparatus for transferring the dipping medium of the immersion tank to the cleaning tank of the cleaning apparatus.

A slope conveyor is provided between the washing tank and the dewatering device to transfer the dew point of the washing tank to the loading container of the dewatering device.

The hot air apparatus comprises a hot air tunnel installed vertically and surrounding the upper and lower sides of a conveying conveyor installed in a plurality of stages, a blower blowing hot air in a horizontal direction of the conveying conveyor at a side of the hot air tunnel, An air filter for filtering foreign matter contained in the air circulated through the blower, and a heater for circulating air and heating the outside air introduced from the outside.

The apparatus may further include a heat recovery device for transferring and recycling the arrangement of the exhaust discharged from the microwave heating device or the hot air device to the outside air introduced from the outside.

According to the method and the system for manufacturing quick kakuki kimchi according to the embodiment of the present invention, it is possible to make the process of manufacturing the kakuki kimchi continuous in a short time of about one hour. Therefore, it is possible to mass-produce by introducing an automated process, and it is possible to greatly reduce the manufacturing cost of the dumpling kimchi.

Further, according to the method and the system for manufacturing a quick-dipping kimchi according to the embodiment of the present invention, since the heating and drying process using microwaves and hot air, and the dipping process using salt water or salt or seasoning liquid are continuously performed in a short time, It is possible to control the salinity of the kakdugi radish by controlling the salinity of the salt water and the temperature of the salt water and the immersion time as necessary and the active ingredient in the cell membrane is concentrated in the heat drying process, It is also possible to minimize the disappearance of the effective component of the Kakdugi radish during the subsequent washing and dehydration process.

According to the method and the system for manufacturing a quick-dipping kimchi according to the embodiment of the present invention, by treating the immersion-dipping process using the salt water or the seasoning liquid within 40 minutes, only the cell water of the dipping saucer comes out and the salinity of the salt water or the seasoning liquid is reduced It is possible to produce a low-salt Kakdugi kimchi.

According to the method and the manufacturing system of the quick kakuki kimchi according to the embodiment of the present invention, the time required for the kakuki can be drastically shortened, Can be greatly reduced. Further, since it can be set similar to conventional production conditions of the Kakdugi kimchi, it can be easily applied to the manufacturing process of the conventional Kakdugi kimchi.

1 is a flowchart schematically showing a method of manufacturing a quick-dipping kimchi according to a first embodiment of the present invention.
2 is a flowchart schematically showing a method of manufacturing a quick-dipping kimchi according to a second embodiment of the present invention.
3 is a flowchart schematically showing a method of manufacturing a quick-dipping kimchi according to a third embodiment of the present invention.
FIG. 4 is a block diagram schematically showing a quick-dipping kimchi production system according to a fourth embodiment of the present invention.
5 is a block diagram schematically showing a quick-dipping kimchi manufacturing system according to a fifth embodiment of the present invention.
FIG. 6 is a side view schematically showing a quick-dipping kimchi manufacturing system according to a fifth embodiment of the present invention.
FIG. 7 is a plan view schematically showing a microwave heating apparatus having a blowing function in the quick-cutting dumpling manufacturing system according to the fifth embodiment of the present invention.
Fig. 8 is a sectional view taken along the line BB of Fig. 7, schematically showing a microwave heating apparatus in a quick-dipping kimchi manufacturing system according to a fifth embodiment of the present invention.
FIG. 9 is a block diagram schematically showing a quick-dipping kimchi manufacturing system according to a sixth embodiment of the present invention.
10 is a side view schematically showing a quick-dipping kimchi manufacturing system according to a sixth embodiment of the present invention.
FIG. 11 is a cross-sectional view taken along the line AA of FIG. 10, schematically showing a rotary drum type hot air apparatus in a quick-dipping kimchi manufacturing system according to a sixth embodiment of the present invention.
12 is a side view schematically showing a quick-dipping kimchi manufacturing system according to a seventh embodiment of the present invention.
FIG. 13 is a plan view schematically showing a conveyor-type hot air apparatus in the quick-dipping kimchi manufacturing system according to the seventh embodiment of the present invention.
Fig. 14 is a cross-sectional view taken along the line CC of Fig. 13, schematically showing a conveyor-type hot air apparatus in a quick-dipping kimchi manufacturing system according to a seventh embodiment of the present invention.
Fig. 15 is a cross-sectional view taken along line DD of Fig. 13 schematically showing a conveyor-type hot air apparatus in a quick-dipping kimchi manufacturing system according to a seventh embodiment of the present invention.
Fig. 16 is a cross-sectional view corresponding to Fig. 15 schematically showing another example of a conveyor-type hot air apparatus in the quick-dipping kimchi manufacturing system according to the seventh embodiment of the present invention.
17 is a side view schematically showing a quick-dipping kimchi manufacturing system according to an eighth embodiment of the present invention.
18 is a flowchart schematically showing a method of manufacturing a quick-dipping kimchi according to a ninth embodiment of the present invention.
19 is a flowchart schematically showing a method of manufacturing a quick-dipping kimchi according to a tenth embodiment of the present invention.
20 is a flow chart schematically showing a method of manufacturing a quick-dipping kimchi according to an eleventh embodiment of the present invention.
FIG. 21 is a flowchart schematically showing a method of manufacturing a quick-dipping kimchi according to a twelfth embodiment of the present invention.
22 is a flowchart schematically showing a method of manufacturing a quick-dipping kimchi according to a thirteenth embodiment of the present invention.
23 is a block diagram schematically showing a quick-dipping kimchi manufacturing system according to a fourteenth embodiment of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Next, a preferred embodiment of a method and a manufacturing system for a quick-dipping kimchi according to the present invention will be described in detail with reference to the drawings.

The present invention can be embodied in various forms and is not limited to the embodiments described below.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings, wherein like numerals refer to like elements throughout.

First, as shown in Fig. 1, a method of manufacturing a quick-dipping kimchi according to the first embodiment of the present invention includes a preparation step (S10) for preparing a dipping saucer, a step of applying a salt or a seasoning to the dipping sauce, A heating step (S30) of heating the added radish radish; a seasoning preparation step (S50) of producing a radish kimchi by mixing the seasoned radish with the heat-treated radish radish; And packaging step S60.

In the preparation step (S10), as in the case of preparing radish kimchi, it is generally necessary to remove soil or foreign matter, remove wilted or broken parts or unnecessary parts, and cut to a size suitable for producing the radish kimchi .

In the preparation step (S10), it is also possible to perform washing and dehydration with respect to the diced radish cut into an appropriate size as necessary.

In the tamping step (S20), the prepared kakdugi radish is sprayed with salt, stirred to evenly contact, and aged for 20 to 40 minutes, followed by washing and dehydration.

In the tamping step (S20), it is also possible to spray a seasoning material containing saccharides such as sugar or saccharin to enhance the sweetness with the salt.

In the heating step (S30), the cut kakuti radish is heated so that the temperature of the radish kakuti radish reaches 35 to 60 DEG C and is dried.

It is preferable that the heating step S30 is performed such that the temperature is maintained at about 35 ° C to 60 ° C for about 2 to 30 minutes to inactivate the fermentation factors such as yeast and microorganisms present in the Kakdugi radish Do.

In the heating step (S30), a batch type cabinet system in which the kakutsugi is heated and dried in a state where the kakutsugi is stationary in a tray of a shelf, a conveyor system in which the kakutsugi is moved in a state in which the kakutsugi is loaded on the conveyor, And a rotary drum type in which a heat source such as a microwave or a hot air can be used as a heating heat source.

For example, in the heating step (S30), it is possible to irradiate the microwave for 2 to 20 minutes to the cicadas, so that the temperature of the cicadas can be maintained at 35 to 60 ° C.

It is preferable that the microwave is controlled to irradiate the microwave for about 2 to 20 minutes at a level of 0.1 to 1.0 W per 1 g according to the temperature of the radish.

As described above, when heat is applied to the Kakdugi radish using a microwave, water is evaporated and the weight loss of the kakudai radish is about 2 to 10%, and it is possible to raise the temperature of the Kakudai radish quickly.

In the heating step (S30), external air or hot air of 40 to 60 DEG C may be sucked and irradiated with microwaves while blowing air. Such a measure takes the temperature of the superheated part by blowing air, It is possible to adjust it.

In the above, it is also possible to apply hot air or heat with infrared rays so as to maintain the temperature of the dipping saucer at 35 to 60 캜, and heat-dry the dipping saucer so that the temperature becomes 90 to 98% of its original weight.

For example, it is possible to constitute such that the temperature of the kakutsugi is kept at 35 to 60 ° C, the microwave is irradiated for 2 to 10 minutes and then the hot air is heated and dried for 10 to 30 minutes.

In the heating step S30, it is also possible to heat and dry the cicadas by applying hot air thereto.

In the case where the hot air is used to heat and dry the cocoons, it takes a long time to heat the material because the convection heat is used. Therefore, hot air having a temperature close to 70 DEG C So that the temperature of the material is close to about 40 DEG C, and after that, hot air of about 50 to 60 DEG C is circulated for about 30 to 120 minutes so that the cocoon iron is heated and dried without being overheated to 60 DEG C or more.

As described above, when the microwave is radiated to the radish radish or hot air is applied, the radish weight of the radish radish is reduced by about 2 to 10%, and the fermenting factor (yeast, microorganism, etc.) inherent in the radish radish is inactivated.

The heating step S30 may be repeatedly performed by irradiating microwaves and applying hot air. In this case, the microwave is repeatedly processed for a short period of time for 1 to 3 minutes and the hot wind for 3 to 5 minutes, so that a part of the kakdugi radish is not overheated and the temperature of the radish kakudai radish is maintained at 35 to 60 ° C for at least 10 minutes, Or the like.

As described above, when heated and dried while maintaining the temperature of the cucumber mushroom at about 35 to 60 ° C by using the microwave and the hot air, the loss of the radish smell and the deterioration of texture and texture caused when the moisture inside the cucumber mushroom is evaporated And it is possible to increase the drying speed of the pickled radish. That is, the cell tissue such as the plasma membranes of Kakdugi radish does not suffer from alteration or deformation due to heat, damage or breakage of the tissue, and the active ingredient in the cell membrane can be prevented from escaping to the outside along with evaporation of water.

Since the cell membrane of Kakdugi radish is not destroyed, only the water inside the tissue is permeated through the cell membrane and dried, and useful components in the cell membrane remain.

By performing the heating step (S30) as described above, the fermentation factors such as yeast and lactic acid bacteria existing in the inside of the Kakdugi can be inactivated, and the internal constitution of the Kakdugi radish can be obtained without the process of cutting the Kakdugi radish with a large amount of salt It is possible to minimize changes in the components, thereby preventing damage to the tissue and maintaining a good texture. It is also possible to maintain the crispy taste of the pickled radish with low salinity of the pickled radish.

As shown in FIG. 1, the method of manufacturing a quick-dipping kimchi according to the first embodiment of the present invention may further include a seasoning preparation step (S12) for preparing seasonings of the dipping kimchi.

The seasonings of the Kakdugi kimchi include various materials such as glutinous rice paste, red pepper powder, red pepper, garlic, green onion, ginger, onion, salted fish, fish sauce and salt.

The sauce of the Kakdugi kimchi can be prepared and used in various forms such as powder, liquid, cut or chopped.

In the seasoning mixing step (S50), the sauce prepared in the seasoning preparation step (S12) is mixed with the safflower which has been subjected to the heat treatment in the heating step (S30).

In the case of the above seasonings, various seasonings may be mixed in advance through a mixer or the like in the season preparing step S12.

In the case of the Kakdugi radish subjected to the heat treatment as described above, since the temperature is higher than the normal temperature, when it is mixed with the seasoning as it is, there is a high possibility of quality deterioration and property fermentation. Therefore, in the post-heating step S30, it is preferable that the cooling step is performed so as to cool the temperature of the raised cucumber mushroom raised to a high temperature to room temperature or below normal temperature.

For example, the temperature of the hot air may be gradually lowered to a temperature at a later stage of the heating step (S30) so as to contact with the radish radish, or the radish radish is washed and dehydrated after the heating (S30) And the like.

The Kakdugi radish put in the seasoning mixing step (S50) is provided in a state of being cooled to a room temperature or below a normal temperature.

The dumpling kimchi mixed with the sauce as described above is packed in a certain capacity and size in the packaging step (S60).

As shown in FIG. 2, the method of manufacturing a quick-dipping kimchi according to the second embodiment of the present invention includes immersing the heat-treated kimchi material in the salting or seasoning liquid between the heating step (S30) and the seasoning mixing step (S50) (S40), and a washing and dewatering step (S45) for washing and dewatering the material immersed in the brine or seasoning liquid.

In the method of manufacturing a quick-dipping kimchi according to the second embodiment of the present invention, the dipping step (S20) is omitted and the dipping step (S40) is performed.

Further, in the method of manufacturing a quick-cutting dumplings kimchi according to the second embodiment of the present invention, the heating step (S30) for cutting the dumpling dumplings prepared by cutting to an appropriate size in the preparing step (S10) is performed.

If the heat-treated cucumber crab is immersed in a salt water or seasoning solution at room temperature or below room temperature, the temperature of the cucumber crab can be cooled to room temperature or below room temperature. Therefore, washing and dehydration are performed, It is possible to put it directly into the seasoning mixing step (S50).

In the washing and dewatering step (S45), washing and dewatering of the pickled kimchi material is performed through the immersion step (S40).

The washing and dewatering step (S45) comprises a dewatering step of washing the pickled radish with the washing water and removing the washing water.

In the washing and dewatering step (S45), the temperature of the washing water is preferably maintained in the same or similar range as that of the dipping step (S40).

In the above, the cleaning and dewatering step (S45) may be configured to perform dehydration without washing.

In the immersion step (S40), pickling is carried out by immersing Kakdugi radish in a salt water having a concentration of 3 to 15%.

The immersion step (S40) is performed so as to immerse for 10 to 30 minutes.

In the immersion step (S40), it is possible to control the degree of pickling and the target salinity by controlling the salinity of salt water, the temperature of saline water and the immersion time.

As described above, the heating step (S30) and the immersion step (S40) are constituted so that pickling of the pickled mackerel can be carried out, and the time required for pickling can be set to about 40 to 60 minutes.

In the second embodiment described above, the same configuration as that of the above-described first embodiment can be employed except for the above-described configuration, and a detailed description thereof will be omitted.

As shown in FIG. 3, the method of manufacturing a quick-dipping kimchi according to the third embodiment of the present invention is characterized in that, in the preparing step (S10) and the heating step (S30) A dewatering step S15 is performed between the dipping step S40 and the seasoning mixing step S50, and a dewatering step S46 of dewatering the dewatering dipping in the brine or seasoning liquid.

In the washing and dewatering step (S15), a dewatering process is performed in which the dewatering unit cut in an appropriate size and selected in the preparing step (S10) is washed using washing water and the washing water is removed.

If the temperature of the washing water for washing the radish radish is kept at 30 to 50 ° C, it is possible to keep the temperature of the radish radish higher than room temperature, so that it is possible to reduce energy consumption in the heating step S30.

In the dewatering step S46, the brine in the dipping step is removed in the dipping step S40.

In the third embodiment described above, the same configuration as that of the second embodiment can be employed, except for the above-mentioned configuration, and thus a detailed description thereof will be omitted.

4, the quick kakduk kimchi manufacturing system according to the fourth embodiment of the present invention includes a cutting device 10, a tacking device 15, a heat treatment device 20, a spice combination device 80, and a packaging device 88. [

The cutting apparatus 10 cuts the prepared radishes into a proper size cube.

The cutting device 10 may be constructed by using a cutting machine in which the blade is vertically reciprocated so as to cut the selected radial object to be conveyed on the conveying conveyor 90, But it is also possible to construct it using a cutting machine.

The tumbling device 15 is installed so as to spray salt (or a seasoning containing salt and saccharides) in the cut tang dung.

It is also possible to arrange for the operator to manually cut and spray the salt or seasoning without installing the cutting device 10 or the tamping device 15.

In the above, the dipping saucer coated with salt or seasoning is aged so that the salt is dipped in the dipping sauce for a predetermined period of time (for example, about 10 to 30 minutes), then washed and dewatered to be supplied to the heat treatment apparatus 20 .

The spraying process of the salt or seasoning may be omitted.

The heat treatment apparatus 20 is configured to heat the kakutsumi radish so that the temperature of the kakutsumi radish reaches 35 to 60 占 폚 and dries.

5 and 6, the quick dipping kimchi manufacturing system according to the fifth embodiment of the present invention includes a cutting device 10, a heat treatment device 20, an immersion device 50, (60), a dewatering device (70), a spice combination device (80), and a packaging device (88).

The heat treatment apparatus 20 is constructed by using a microwave heating apparatus 30.

In the microwave heating apparatus 30, a microwave is irradiated for 2 to 20 minutes to the cicadas, and heat treatment is performed.

The microwave heating apparatus 30 may be configured to draw microwave to the dicing machine while blowing the outside air by blowing the blower 38.

The microwave heating apparatus 30 includes a magnetron 34 for generating a microwave, a waveguide 35 for irradiating the generated microwave, a controller 36 connected to a power supply for controlling the output and the operation time of the magnetron 34, .

As shown in Figs. 7 and 8, the microwave heating apparatus 30 sucks outside air or hot air so that a thin portion of the kakutsumi is overheated by microwaves and the structure is not damaged, It is also possible to further include an air blower 38 for lowering the temperature.

In this case, the air blown through the blower 38 is sufficiently brought into contact with the radiant fryer to be able to deodorize the heat of the superheated part, and in some cases, It is also possible to provide a separate suction fan.

The blower 38 may be installed at a height higher than the horizontal height of the conveying conveyor 90 so as to facilitate internal cleaning and maintenance of the microwave heating device 30. [

The supply port and the discharge port through which the wind is supplied by the blower 38 are preferably provided with a shielding net 39 for absorbing microwaves to prevent microwave leakage.

As shown in FIG. 6, the microwave heating apparatus 30 further includes a microwave absorbing shield 32 installed at the inlet and outlet of the material to prevent the microwave from leaking to the outside.

The microwave absorbing shielding device 32 may be configured such that a plurality of silicon tubes or Teflon tubes are disposed in the upper and lower portions of the inlet and outlet in the microwave heating unit 30, So that the microwave leaked is absorbed.

It is also possible to provide a transparent window 37 on a part of the body case 31 of the microwave heating apparatus 30 so that the heat treatment state of the coffee beans can be visually confirmed.

As shown in FIG. 6, the transparent window 37 is preferably provided with a shielding net 39 for absorbing microwaves to prevent microwaves from leaking.

Materials and the like such as the material of the microwave heating device 30 and the rollers of the conveying conveyor 90 should be safe for microwaves and the internal structure is preferably used so that electric sparks and surge phenomenon do not occur by microwaves. It must be manufactured safely.

The microwave heating apparatus 30 adjusts the magnetron 34 to be controlled by the controller 36 so as to irradiate the microwave for about 2 to 20 minutes at a level of 0.1 to 1.0 W per 1 g of the cicadas.

A power supply unit is connected to the controller 36, and it is also possible to control the output of the microwave by controlling the power supplied to the magnetron 34.

It is possible to set the time for which the dumpling is exposed to the microwave by setting and controlling the time for the dumpling to pass through the microwave heating device 30 (for example, the feeding speed of the conveying conveyor 90) The temperature of the deep portion inside the material and the temperature of the outer portion of the material can be set within a short period of time by adjusting the irradiation amount and intensity of the microwave, that is, the output, in accordance with the time of the processing of the microwave, It is preferable to control so as to rise to a certain range so that one deviation is not large.

For example, when the microwave is irradiated for 2 to 20 minutes at a level of 0.1 to 1.0 W per 1 g of the cicadas through the microwave heating device 30, the temperature of the cicadas increases to 35 to 40 ° C.

In the above, the temperature is raised to 60 ° C or more at the thinner portion of the thickness of the Kakdugi radish or the portion having a smaller water content. Therefore, the outside air at room temperature is sufficiently blown into the radish with the blower (38) It is preferable to perform heat treatment so as not to overheat the kakutsugi radish.

Therefore, when the cicadame is heat-treated by using the microwave heating device 30, moisture is evaporated and weight loss is about 2 to 10%, and it is possible to rapidly raise the temperature of the cicadas.

It is preferable that the steam generated in the microwave heating apparatus 30 is discharged to the outside as soon as possible during the heat treatment process of the cod soak so that the generated microwave does not unnecessarily heat the steam containing air to waste.

The heat of the air for cooling the magnetron 34 is recovered through a heat recovery device and transferred to the outside air flowing into the microwave heating device 30 or the hot air device 40 or directly supplied to the hot air device 40 It is also possible to save energy.

The conveying conveyor 90 is constructed using a belt conveyor or a network conveyor.

9 and 10, the quick kakki kimchi manufacturing system according to the sixth embodiment of the present invention comprises the heat processing apparatus 20 using the hot air apparatus 40. [

The hot air device 40 is heated and dried for 30 to 120 minutes so that the temperature is maintained at 35 to 60 ° C by applying hot air to 90 to 98% of the original weight.

The hot air device 40 is provided with an inlet port 41 through which the material conveyed in a state of being loaded on the conveying conveyor 91 flows and an outlet port 42 through which the dried material is discharged by applying hot air, do.

The hot air device 40 may be a rotary drum type hot air device 140.

As shown in FIGS. 10 and 11, the rotary drum type hot air apparatus 140 includes a porous rotary drum 142 rotatably installed inside a case 141 and having a plurality of holes formed on a circumferential surface thereof, A plurality of stirring blades 143 installed on the inner surface of the drum 142 so as to protrude toward the central portion of the drum 142 and a screw 142 installed inside the rotary drum 142 to rotate together with the rotary drum 142 And a blower 144 for supplying hot air toward the rotary drum 142. [

Between the blower 144 and the rotary drum 142, a heater 145 for heating air to be blown is installed.

It is also possible to provide the air filter 146 for filtering the foreign substances contained in the air sucked into the blower 144 at the suction port side of the blower 144.

A heat recovery device 147 is provided to heat the high temperature air passing through the rotary drum 142 and the outside air sucked toward the suction port of the blower 144, It is also possible to install it.

A hopper 149 for guiding the cocoons to be conveyed through the conveying conveyor 91 and conveying the cocoons to the inside of the rotary drum 142 may be installed at the inlet opening 41 side.

A motor 154 for rotating the rotary drum 142 is installed outside the case 141.

The rotary shaft of the rotary drum 142 is connected to the shaft of the motor 154 using a power transmission device.

As the power transmission device, various power transmission means such as a chain, a sprocket, a belt, a pulley, and a gear can be applied.

As shown in FIG. 10, at one end of the rotary drum 142, an inflow hole connected to the hopper 149 is formed on one side of the circumferential surface.

When the rotary drum 142 is rotated in the above-described state, the rotating drum 142 is rotated by the rotating drum 142 through the inflow hole only when the inflow hole is communicated with the hopper 149, Respectively.

The rotation of the rotary drum 142 is stopped while the rotary drum 142 rotates to supply the dripper through the inlet port 41 in a state where the inlet hole is aligned with the position where the inlet hole communicates with the hopper 149 It is possible to temporarily stop the drum 142 so that the drum 142 flows smoothly into the interior of the rotary drum 142. At this time, the rotation of the motor 154 may be temporarily stopped.

A discharge port is formed at the opposite side of the inlet hole of the rotary drum 142 to discharge the condenser discharge port and to connect with the outlet port 42.

The rotary drum 142 may be formed using a perforated plate having a plurality of holes, or may be formed using a wire mesh sheet or the like.

As shown in FIGS. 10 and 11, the screw 148 is installed in the rotary drum 142 in such a manner that the cocoon drum carried through the inlet hole is smoothly transferred to the outlet hole as the rotary drum 142 rotates.

The screw 148 is fixedly installed to rotate together with the rotary drum 142. At this time, the rotary shaft of the rotary drum 142 functions as both the shaft of the screw 148 and the rotary shaft 142 to support the rotary drum 142 in a rotatable manner.

It is also possible to install the screw 148 so that it can rotate independently with the rotary drum 142 without rotating it. However, in this case, there is a phenomenon that the gap between the screw 148 and the rotary drum 142 is caught in a gap, so that there is a high possibility that a failure or a malfunction of the apparatus occurs as well as quality deterioration due to breakage of the kakdugi radish.

The screw 148 may be formed to have a width connected from the inner surface of the rotary drum 142 to the rotary shaft, or may be formed to have a width smaller than the radius of the rotary drum 142 so as to form a space at the center.

The stirring wing 143 is formed by projecting in the form of a dam connecting between the adjacent screw 148 and the screw 148. The stirring wing 143 is formed to have a height of 1/2 or less of the radius of the rotary drum 142 .

As described above, when the stirring vane 143 is installed, it is possible to prevent the conveyed veneer from slipping along the inner surface of the rotary drum 142, The rotating drum 142 moves upward along the rotating direction of the rotating drum 142, and the rotating drum 142 is moved downward by gravity.

That is, the stirring wing 143 rotates the rotary drum 142 in the upward direction while being caught by the stirring wing 143 by the stirring drum 143, and the rotary drum 142 ), The stirring action is performed by falling downward due to its own weight and turning upside down.

Next, the operation of the rotary drum type hot air apparatus 140 configured as above will be described.

For example, the cocoon drum conveyed through the conveying conveyor 91 is conveyed to the inlet 41 of the rotary drum 142 through the hopper 149, and the conveyed drum is conveyed to the stirring vane 143 and the screw 148 to the exit port 42 side.

The hot air heated by the heater 145 while being blown through the blower 144 passes through the plurality of holes formed in the outer circumferential surface of the rotary drum 142 and moves through the inside from the bottom to the top.

As described above, hot air traveling through the inside of the rotary drum 142 is heated and dried while being brought into contact with the damping iron moving inside the rotary drum 142 from the inlet port 41 side to the outlet port side 42.

In the above, the agitating action is performed by the agitating vanes 143 while the position of the inside of the rotary drum 142 is changed by the agitating vanes 143, and the agitating action is carried out while the agitating vanes 143 come into contact with hot air as a whole.

In the rotary drum type hot air apparatus 140, the screw 148 may not be provided if necessary.

When the screw 148 is not provided, a method in which the cocoon iron is not continuously moved is carried out, but a predetermined amount of the cocoon iron is once brought into the rotary drum 142, heated by applying hot air, And then bringing in the dumplings again.

12 to 16, the hot-air cooling apparatus 40 comprises a conveyor-type hot air apparatus 240. The hot-air apparatus 40 includes a conveyor type hot air apparatus 240 as shown in FIGS.

The conveyor type hot air device 240 is constructed using a drying conveyor 92 arranged in a vertical direction inside the case 241 and installed in a plurality of stages.

It is preferable that the drying conveyor 92 uses a conveyor consisting of a net conveyor or a perforated plate having a plurality of holes so that the flow of hot air is smooth and the contact with the dumplings is increased.

In the case where the drying conveyor 92 is continuously constituted as described above, it is preferable that the conveyor is configured as a multi-stage vertical in the vertical direction because the length of the entire conveyor reaches tens of meters when heat treatment is performed for 20 minutes or longer.

14 and 15, the conveyor type hot air device 240 includes a hot air tunnel 249 installed to surround upper and lower sides of the drying conveyor 92 and both sides of the hot air tunnel 249, A blower 244 for blowing hot air in the horizontal direction of the drying conveyor 92 from the side and a heater 245 for heating air supplied to the drying conveyor 92 through the blower 244 .

The heater 245 heats the air circulated to be supplied to the drying conveyor 92 and the outside air introduced from the outside.

The conveyor type hot air device 240 further includes an air filter 246 installed to collect and filter foreign substances contained in the external air introduced from the outside through the blower 244 and the hot air circulated and re- It is also possible.

It is preferable that a circulation passage 243 which recirculates hot air is formed at the upper and lower ends of the hot air tunnel 249. In some cases, the circulation passage 243 may be formed only at one of the upper end or the lower end It is possible.

The hot air blown through the blower 244 passes through the hot air passage 248 which is a space between the drying conveyors 92 formed in the hot air tunnel 249 and then flows back through the circulation passage 243 And then circulated back to the process of re-blowing.

When the hot air is circulated as described above, it is possible to greatly reduce the energy consumption due to the heating of the air.

16, the conveyor type hot air apparatus 240 may be provided with a blower 244 for blowing hot air toward the drying conveyor 92 above the hot air tunnel 249.

In the conveyor type hot air apparatus 240 shown in FIG. 16, an air filter 246 for filtering foreign substances contained in the air circulated through the blower 244 is installed on the upstream side of the blower 244, A heater 245 for heating the air supplied to the drying conveyor 92 through the heat exchanger 244 is installed on the circulation passage 243 above the hot air tunnel 249.

In the case where the conveyor type hot air apparatus 240 is constructed as described above, it is possible to prevent the blower 244, the air filter 246, and the heater 245 from being directly exposed to steam and washing water used for washing the inside of the conveyor type hot air apparatus 240 Thus facilitating cleaning and maintenance.

The remaining configuration of the conveyor type hot air apparatus 240 shown in FIG. 16 can be implemented by the same configuration as that of the conveyor type hot air apparatus 240 shown in FIG. 15, and thus redundant detailed description will be omitted.

Even when a part of the air passing through the drying conveyor 92 is discharged to the outside for controlling the humidity of the hot air, heat is exchanged between the discharged air and the outside air flowing into the air blower 244, It is also possible to further constitute a heat recovery apparatus 247 which recovers and recycles it.

14, the drying conveyor 92 provided at a plurality of stages is disposed so that both ends thereof are positioned in a staggered pattern with each other, and the upper and lower drying conveyors 92 are moved in the moving direction And is operated in the opposite direction.

When the drying conveyor 92 is constructed and operated as described above, the drying conveyor 92 is transferred from the outlet of the microwave heating apparatus 30 through the conveying conveyor 91 and is conveyed to the uppermost drying conveyor 92 through the inlet port 41. [ Is dropped onto the upper surface of the drying conveyor 92 positioned immediately below the end of the drying conveyor 92. This process is repeated and finally discharged to the exit port 42 through the drying conveyor 92 at the lowermost stage.

As described above, the cocoon drum loaded on the multi-stage drying conveyor 92 is heated while being in contact with the hot air blown by the blower 244 in the direction perpendicular to the direction of the drying conveyor 92, .

The hot air passing through the hot air passage 248 in which the drying conveyor 92 operates is sucked back to the air blower 244 via the circulation passage 243 formed at the upper and lower portions of the drying conveyor 92, A part of the hot air that is recirculated is discharged to the outside through the heat recovery unit 247 and the corresponding outside air is supplied to the blower 244 through the heat recovery unit 247 while receiving the arrangement.

In the conveyor type hot air apparatus 240, the air supplied to the drying conveyor 92 is controlled at a temperature of 20 to 30 ° C by controlling the heater 245 in the lower portion where the picking-up of the picking- It is possible to reduce the cooling load of the immersion apparatus 50 in the next process.

When the temperature of the fermentation medium is kept at about 35 to 60 ° C. by using the microwave heating device 30 or the hot air device 40 as described above, the fermentation factor inside the fermentation medium can be largely inactivated, It is possible to prevent loss of radiance and deterioration of texture and texture. That is, it is possible to prevent deterioration or deformation of the cell tissue such as the plasma membrane of Kakdugi radish, damage or breakage of the tissue, and prevent the effective ingredient in the cell membrane from escaping along with the evaporation of moisture to the outside.

Since the cell membrane of Kakdugi radish is not destroyed, only moisture inside the tissue permeates through the cell membrane and evaporates, and useful components in the cell membrane remain as it is.

As shown in FIG. 4, when the condiment mixing device 80 is connected to the heat treatment device 20, the heat treatment device 20 is provided with a heat treatment device 20 for cooling the heat- It is desirable to install a cooling device.

The cooling device may be configured so that air at room temperature or below room temperature is blown into contact with the kimchi material to cool the material, or it may be configured to be dewatered by being dipped in water at room temperature or below, Do.

In the seasoning compounding device 80, an operation for dipping the kimchi into the material to which the heat treatment has been applied is performed. In the packaging device 88, an operation for wrapping the kimchi with the seasoning is carried out.

For example, as shown in Fig. 6, the seasoning compounding device 80 includes a rotating seasoning compounding drum 82, and seasoning ingredients supplied from the seasoning feeder supplied with the dipping saucer and the seasoning mixer drum 82 And a stirring vane 85 and a screw 84 for conveying the mixture to the packaging device 88 while mixing.

The screw 84 is installed inside the seasoning compound drum 82 to rotate together with the seasoning compound drum 82 and the stirring vane 85 projects from the inner surface of the seasoning compound drum 82 toward the center And it is possible to form a dam shape by connecting neighboring blades of the screw 148 to block a part of the space therebetween.

It is also possible to configure the packaging device 88 to operate automatically.

Since the packaging device 88 can be generally implemented by applying the configuration of various packaging devices used in a food packaging process, a detailed description will be omitted.

A conveying conveyor 98 is provided for conveying from the spice combination device 80 to the packaging device 88.

The seasoning compounding device 80 and the packaging device 88 may be manually operated on separate lines, or they may be separated from one another in a series of subsequent manufacturing steps, .

5, 6, and 12, in the immersion apparatus 50, a salt water or seasoning solution having a concentration of 3 to 25% maintaining a temperature of 30 ° C or less is immersed in a salting- Moisture for 10 to 40 minutes. At this time, it is preferable to determine the immersion time of Kakdugi radish in consideration of the dewatering rate of Kakdugi radish, the temperature of salt water and the target salt salinity according to the degree of softening of Kakdugi radish.

The immersion apparatus 50 includes an immersion tank 52 for storing saline or seasoning solution and a moving device 54 for moving the immersion tank 52 immersed in the immersion tank 52 sufficiently in a salt water or seasoning solution .

The moving device 54 is installed on the immersion tank 52 to rotate a moving wing of a plurality of rectangular wafers to move the dumped radishes while pushing the loaded dumped radishes toward the exit port in a state immersed in the brine.

The immersion time of the radish can be adjusted according to the rotation speed of the mobile device 54. When the moving device 54 is rotated rapidly, the moving speed of the moving device 54 in the immersion tank 52 is increased, and the immersion time of the material is shortened. On the contrary, if the rotating speed of the moving device 54 is made slower, So that the immersion time of the film becomes longer.

A highly saline brine tank storing 20 to 30% high salinity brine is provided outside the saline tank 52. When the salinity of the saline tank 52 is lower than the set salinity range, Is maintained in the set range.

When the salinity of the immersion tank 52 is higher than the set range, the salinity is maintained in the predetermined range by supplying a constant water (water) free from salinity.

For example, the immersion tank 52 may further include a salinity controller 59 for automatically controlling the salinity according to the set salinity.

In the immersion tank 52, a salinity measuring instrument for measuring the salinity and a temperature sensor for measuring the temperature are provided.

With this configuration, it is possible to effectively maintain the salinity of the brine stored in the immersion tank 52 within the set range.

A plurality of immersion liquid spouts are provided on the inner side surfaces of both sides of the immersion tank 52 and the bottom surface to provide an immersion liquid supply device 53 for spraying and supplying saline or seasoning liquid.

When the immersion liquid supply device 53 is installed as described above and the salt water or the seasoning liquid is sprayed, the salt water or the seasoning liquid and the kakedeki mushroom sufficiently come into contact with each other, so that the temperature can be adjusted to the desired kakedeko mushroom temperature.

It is also possible to configure the immersion liquid supply device 53 so as to bubble air at the bottom of the immersion tank 52 by providing a plurality of air supply ports on the bottom surface of the immersion tank 52 .

The immersion tank 52 is constructed in a double structure so that external cold air or cold water is circulated in the double space so as to keep the internal brine in a cooled state at a temperature of 0 to 30 ° C, It is also possible to configure to cool the temperature. For example, the inside of the double wall of the immersion tank 52 may be configured so that the groundwater circulates in the summer, and the cold air in the outside circulates in the winter.

It is also possible to provide a heat insulator at the outside of the immersion tank 52 so as to maintain the temperature.

As shown in Fig. 5, it is also possible to provide a separate cooling device 56 for cooling the immersion liquid temperature of the immersion bath 52.

5, in order to efficiently use the salt water or seasoning liquid circulating through the immersion tank 52 and to reduce the amount of pneumatic salt, a UV or plasma sterilizing device 58 for sterilization is included in the salt water or seasoning liquid And a filtering device 57 for removing the foreign matter from the immersion tank 52 to circulate the salt water or the seasoning liquid in the immersion tank 52 at all times to hygienically manage the salt water or the seasoning liquid.

As described above, when the immersion apparatus 50 is cooled and immersed, the effect of preventing the deterioration of the tissue, which is generated when the heated kakudimi is exposed for a long time at a high temperature, is obtained.

If it is immersed in the salt water or seasoning solution as described above, it is possible to partially drain the water present in the cells of the Kakdugi radish and further decrease the water content.

In the above, the immersion for pickling is performed for about 10 to 40 minutes.

In the immersion apparatus 50, it is also possible to control the target salinity of the Kakdugi radish by controlling the salinity and the immersion time.

5, 6, and 12, the cleaning device 60 performs cleaning of the dipping saucer that has passed through the immersion device 50. As shown in FIG.

The washing apparatus 60 includes a washing tub 62 for storing washing water and a washing water supplying device 64 for spraying wash water on both sides and bottom surfaces of the washing tub 62.

The washing water supply device 64 is provided with a plurality of washing water spouts on both sides of the washing tub 62 to spray the washing water in the direction of the outlet port and to supply a plurality of air It is possible to provide a supply port to bubble air at the bottom of the washing tub 62. [

The material is moved in the direction of the exit port by the flow of washing water sprayed out from the washing tub 62.

In addition, in order to control the foreign substances and the microorganisms in the washing water to economically use the washing water, it is also possible that a part or the whole of the washing water is passed through the filtering device 67 and the sterilizing device 68.

A crosslinking conveyor 94 is provided between the immersion device 50 and the cleaning device 60 to transfer the immersion medium of the immersion tank 52 to the cleaning tank 62 of the cleaning device 60.

The cross-linked conveyor 94 is preferably made of a stainless steel net conveyor, a belt conveyor, or the like.

In the case where the cross-link conveyor 94 is constituted by a belt conveyor, a plurality of projections or protrusions may be formed to be long in the width direction so as to effectively raise the dice.

The washing apparatus 60 may be constructed by continuously installing two or more washing tanks 62. In this case, it is also possible to provide a cross-conveying conveyor 94 between the washing tanks 62 to transfer the dumpling radish.

The dewatering device 70 finishes the washing process in the washing device 60 and performs dewatering on the moving dumplings transferred to the dewatering device 70 and transfers the dewatering device 80 to the dewatering device 80.

6, the dewatering device 70 includes a vibrating conveyor 72 for conveying the cakewheel that has passed through the cleaning device 60, and a high-speed wind And an air blowing device 74 for blowing air.

The vibrating conveyor 72 is constituted by a net conveyor or the like so that the dehydration of the water adsorbed or contained in the dumplings can be effectively performed.

Vibration is applied to the vibration conveyor 72 so that dewatering of the dumplings that are stacked on and transported is effectively performed.

The dewatering device 70 constructed as above is loaded on the vibration conveyor 72 by the high-speed wind supplied through the air blowing device 74, As the vibration conveyor 72 vibrates, dripping and dewatering are performed more quickly.

12, the dewatering device 70 includes a loading container 75 which is conveyed by the inclined conveyor 95 passing through the cleaning device 60 and waits for loading, And a rotary dewatering device 76 installed below the loading container 75 for dropwise loading and discharging the dewatering material from the loading container 75.

An opening / closing opening / closing opening / closing opening (not shown) is provided in the lower portion of the loading container 75. When the opening / closing opening of the rotary dewatering device 76 is completed, The spinning dewatering device 76 is dropped and carried into the spinning dewatering device 76. When the spinning dewatering device is completed, the driving motor of the spinning dewatering device 76 is operated to rotate for 2 to 3 minutes at high speed, .

A mesh conveyor 96, a warp conveyor 97, a conveyance conveyor 98, and the like are installed to convey the dumplings that have been dewatered through the rotary dewatering device 76.

17, the dewatering device 70 includes a net conveyor 96 for conveying the dredger passing through the cleaning device 60, and a contact portion between the dredger 70 and the dredger 70. The dredger 70 is made of an elastic material, And a pressing conveyor 78 installed at an upper portion of the conveying path 96.

The contact portion of the pressing conveyor 78 with the cocoon can be formed in the form of an air bag or an elastic material such as a foamed synthetic resin such as a sponge.

As described above, when the contact portion of the pressing conveyor 78 with the radial claw radii is made of an elastic material, it is possible to minimize deformation of the radial claw radii or damage of the radial claw radii because the radial claw radii are squeezed with appropriate pressure.

When the pressing conveyor 78 is moved at the same speed as the net conveyor 96 and is loaded on the net conveyor 96 and pressed against the net conveyor 96 by the conveying force of the net conveyor 96, Dewatering is done while leaving. In addition, while the dehydration is being performed by pressing, the vibration may be applied to the net conveyor 96 and the pressure conveyor 78 so that the water can be easily released from the dredger. Also, As shown in FIG.

5 and 6, there are provided a dipping apparatus 70 for dipping dipping seasoning into a spice mixing apparatus 80 in which sauce is mixed so as to immerse the dipping sauce kimchi, and dipping sauce kimchi mixed with sauce It is also possible to install the packaging apparatus 88 so that the processes are continuous.

18 to 22 schematically show various modified embodiments of the method of manufacturing a quick-dipping kimchi according to the present invention.

For example, as shown in Figs. 18 and 21, the heating step S30 may be performed between the washing and dewatering step (S45) and the seasoning mixing step (S50).

19 and 22, the heating step S30 may be performed between the seasoning combination step (S50) and the packaging step (S60).

As shown in Fig. 20, the heating step (S30) may be carried out so as to be heated before the cutting in order to prepare the dough.

That is, the heating step (S30) may be arranged between all the steps, if necessary, and may be configured to be performed only once, or may be arranged multiple times.

When the heating step S30 is performed as described above, the density of the fermentation factors such as yeast and microorganisms is reduced and inactivated by the heat treatment, the progress of the fermentation is delayed, and the retreat is prevented and the texture is maintained for a long time .

By the heat treatment in the heating step (S30), the surface of the cucumber mushroom surface is cured and the moisture is prevented from being discharged, and it is possible to suppress premature ripening or depression of the cucumber mushroom.

As shown in FIG. 23, the rapid quiche kimchi manufacturing system according to the fourteenth embodiment of the present invention is a system in which the heat treatment apparatus 20 is heated to a temperature of 35 to 60 ° C by heating the microwave for 2 to 10 minutes And then heated and dried by applying hot air for 10 to 30 minutes. The microwave heating device 30 and the hot air device 40 are constructed.

Although the preferred embodiments of the method and the manufacturing system for the quick-dipping kimchi according to the present invention have been described above, the present invention is not limited thereto, and various modifications may be made within the scope of the claims, And is also within the scope of the present invention.

10 - cutting device, 15 - tinge device, 20 - heat treatment device, 30 - microwave heating device
31 - Body case, 32 - Microwave absorbing shield, 34 - Magnetron
35 - waveguide, 36 - controller, 37 - transparent window, 38 - blower, 39 - shielded network
40 - hot air device, 41 - half inlet, 42 - half outlet, 50 - immersion device, 52 - immersion tank
53 - immersion fluid supply device, 54 - mobile device, 56 - cooling device, 57 - filtering device
58 - Sterilization device, 59 - Salinity regulator, 60 - Washing device, 62 - Washing tank
64 - wash water supply, 70 - dehydrator, 72 - vibration conveyor, 74 - blower
80 - Spice compounding device, 82 - Spice compounding drum, 84 - Screw, 85 - Stirring blade
88 - Packaging machine, 90,91,98 - Transfer conveyor, 92 - Dry conveyor
94 - Cross-linked conveyor, 140 - Rotary drum type hot air device, 141 - Case
142 - rotating drum, 143 - stirring blade, 144 - blower, 145 - heater
146 - air filter, 147 - heat recovery device, 148 - screw, 149 - hopper, 154 - motor
240 - conveyor type hot air device, 241 - case, 243 - circulation passage, 244 - blower
245 - heater, 246 - air filter, 247 - heat recovery device, 248 - hot air passage
249 - Hot wind tunnel

Claims (11)

The selected radish is cut into a predetermined size to prepare a diced radish,
Salt is sprinkled on the prepared kakdugi radish, or it is dipped in salt water or seasoning liquid,
After the dipping step, the temperature of the dipping dough is heated to 35 to 60 캜 and then heated to dry for 2 to 30 minutes.
A method for manufacturing a quick-dipping kimchi, comprising the step of adding a seasoning to a dumpling radish which has been subjected to heating or immersion treatment to produce a dumpling kimchi. The method according to claim 1,
Wherein the step of adding the salt or the seasoning is carried out by stirring the mixture so that the salt or the seasoning is uniformly contacted with the sauce, stirring the sauce for 20 to 40 minutes, washing and dewatering, and heating and drying. The method according to claim 1,
Wherein the step of applying the dough is performed by immersing the diced cucumber seeds which have been heated and dried in salt water or seasoning solution for about 10 to 30 minutes and then washing and dehydrating the dough cucumber seasoning to add the seasonings. The method according to claim 1,
Wherein the heating and drying process is carried out by irradiating microwave or hot air to the kakdugi radish. A cutting device for cutting the selected radish to a predetermined size,
A heat treatment apparatus for heating and drying the cut corduroy pulp,
And a seasoning apparatus which mixes sauce with the safflower which has passed through the heat treatment apparatus. The method of claim 5,
A spraying device for spraying and stirring salt and / or a seasoning material to and / or from between the cutting device and the heat treatment device, a cleaning device for performing washing with respect to the radish dumplings sufficiently in contact with the salt or the seasoning material, A quick dipping kimchi manufacturing system in which a dehydrating apparatus for dehydrating a dumpling plant is installed. The method of claim 5,
An immersion device for immersing a cicadame in a salt or seasoning solution having a concentration of 3 to 15% for 10 to 30 minutes between the heat treatment device and the seasoning compounding device, a washing device for washing the cakedicame passed through the immersion device, Further comprising a dewatering device for dewatering the dewatering machine passing through the cleaning device. The method of claim 7,
Wherein the immersion apparatus comprises an immersion tank in which salt water or a seasoning liquid is stored, a moving device for moving the dipping medium while immersed in the salt water or seasoning liquid while rotating in the immersion bath, and an immersion liquid supply device for supplying the brine or seasoning liquid. Kakdugi kimchi manufacturing system. The method of claim 5,
Wherein the heat treatment apparatus comprises a microwave heating apparatus for irradiating a microwave for 2 to 20 minutes to a kakdugi radish so that the temperature of the radiated kakudai radish is maintained at 35 to 60 ° C. The method of claim 5,
Wherein the heat treatment apparatus comprises a hot air apparatus for applying hot air for 30 to 120 minutes so as to maintain the temperature of the kakuti radish at 35 to 60 ° C. The method of claim 5,
The heat treatment apparatus includes a microwave heating device for heating a cicadiko medium with a microwave for 2 to 10 minutes so that the temperature of the medium is maintained at 35 to 60 ° C, a hot air for 10 to 30 minutes followed by heating and drying, Kimchi manufacturing system.

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