KR20240020471A - Cabbage kimchi seasoning mixing device - Google Patents

Abstract

The present invention provides a cabbage kimchi seasoning mixing device that places pickled cabbage and seasoning sauce in a rotating drum and allows the pickled cabbage and seasoning sauce to be mixed more naturally and smoothly while minimizing shock or damage to the pickled cabbage. This cabbage kimchi seasoning mixing device is provided with an inlet 111 and an outlet 121 so that the pickled cabbage can be input and discharged, and a rotating drum (100) with an internal space so that the seasoning sauce can be supplied and mixed with the pickled cabbage. ) has. A spiral body 150 is wound around the rotating drum 100 in a spiral shape from the inlet 111 to the outlet 121. In addition, a mixing guide body 160 is disposed in a protruding shape from the inner surface of the rotating drum 100 so that the pickled cabbage is caught and lifted in the direction of rotation as the rotating drum 100 rotates. The mixing guide body 160 is oriented in the longitudinal direction of the pickled cabbage as the pickled cabbage lifted according to the rotation of the rotating drum 100 changes its posture according to its own weight and moves in the direction opposite to the rotation direction of the rotating drum 100. A cabbage orientation path is formed between the spiral body 150 so that it can go down, with an interval greater than the width of the pickled cabbage and smaller than the length of the pickled cabbage.

Description

Cabbage kimchi seasoning mixing device}

The present invention relates to a cabbage kimchi seasoning mixing device, and more specifically, to a cabbage kimchi seasoning mixing device that supplies pickled cabbage and seasoning to a rotating drum and allows them to be effectively mixed within the drum as it rotates.

Recently, the kimchi market is growing every year due to the acceleration of nuclear families and the expansion of eating out culture and meal service, and the demand for kimchi continues to increase. As demand for kimchi increases, the traditional manual kimchi manufacturing process, especially the seasoning process, is gradually being replaced by mechanization or automation, seeking to improve productivity and reduce costs. Generally, when making cabbage kimchi, auxiliary ingredients are mixed with 2 or 4 sliced pickled cabbage as the main ingredient. Seasonings such as green onions, garlic, and ginger, and various ingredients such as salted fish and red pepper powder are used as these auxiliary ingredients. These auxiliary ingredients are referred to as kimchi filling, kimchi filling, kimchi filling, or seasoning sauce. Hereinafter, the auxiliary ingredients are referred to as seasoning sauce.

An example of the prior art regarding a cabbage kimchi seasoning mixing device related to the mechanization or automation of the seasoning process for adding cabbage kimchi is disclosed in Korean Patent No. 10-1623069. In the case of the prior art, pickled cabbage and seasoning are placed in a rotary drum provided with rotating protrusions, and even mixing of pickled cabbage and seasoning is expected by rotating the rotary drum and controlling the rotation angle. However, in the case of the above prior art, since the rotating protrusions forcibly mix the pickled cabbage, the pickled cabbage becomes soft or discolored due to damage in the process, thereby deteriorating the quality of cabbage kimchi. In addition, in the case of the above prior art, even mixing of the seasoning is planned by simultaneously rotating the rotary drum and adjusting the rotation angle, but the structure is complicated and difficult to control, making it difficult to achieve even mixing of the pickled cabbage and the seasoning. There are limits. Moreover, since a lid is attached to the entrance of the rotary tank and the pickled cabbage is put in or discharged from a single entrance by adjusting the rotation angle, the entrance is tilted when discharging the cabbage kimchi, so the seasoning sauce moves to the entrance along with the pickled cabbage, causing overload of the seasoning sauce. There is a problem with this, and it is difficult to put it into practical use because not only is the seasoning sauce wasted, but additional work to remove the overloaded seasoning material is required as a separate task.

Another example of the prior art regarding the cabbage kimchi seasoning mixing device is disclosed in Korean Patent No. 10-1910985. In the case of the prior art, pickled cabbage and seasoning sauce are placed in a rotating drum and rotated, and the pickled cabbage is transported by a protruding boss and a spiral partition provided on the inner surface of the drum so that the seasoning sauce is sufficiently coated. However, in the case of the above prior art, the pickled cabbage can be gradually transported by the spiral partition, but the seasoning cannot be deeply mixed into the pickled cabbage, and the protruding boss on the inner surface of the rotating drum actually damages the pickled cabbage, making it soft or discolored. As a result, the quality of cabbage kimchi deteriorates. In addition, in the case of a rotating drum, the outlet side is conical or cylindrical overall, so there is a problem of overloading the pickled cabbage with seasoning sauce, and damage to the cabbage kimchi cannot be avoided because the pickled cabbage is forcibly pushed toward the outlet side.

Another example of the prior art regarding the cabbage kimchi seasoning mixing device is disclosed in Korea Registered Utility Model No. 20-0489727. In the case of the prior art, pickled cabbage and seasoning sauce are placed in a rotating drum and rotated, and a fuku member protruding from the inner surface or a spiral partition wall and a spiral partition wall fixed to the inner surface of the rotating drum are arranged so that the pickled cabbage is transported and the seasoning sauce is released. Be sure to ask enough questions. However, in the above prior art, the pickled cabbage can be gradually transported by the spiral partition, but the seasoning cannot be mixed deeply into the pickled cabbage, and the hook member protruding from the inner surface of the rotating drum and the spiral partition actually damages the pickled cabbage. The quality of cabbage kimchi deteriorates as it becomes soft or discolored. In addition, in the case of a rotating drum, the outlet side is conical or cylindrical overall, so there is a problem of overloading the pickled cabbage with seasoning sauce, and damage to the cabbage kimchi cannot be avoided because the pickled cabbage is forcibly pushed toward the outlet side.

Another example of the prior art regarding the cabbage kimchi seasoning mixing device is disclosed in Korea Registered Utility Model No. 20-0492222. In the case of the above prior art, pickled cabbage and seasoning are placed in a rotating drum and rotated, and pickled cabbage is transported by arranging a pin member protruding from the inner surface or a spiral partition, a circular dispersion hole, and a spiral partition fixed to the inner surface of the rotating drum. Make sure to cover the seasoning sufficiently. However, in the above prior art, the pickled cabbage can be gradually transported by the spiral partition, but the seasoning cannot be mixed deeply into the pickled cabbage, and the fin members protruding from the inner surface of the rotating drum and the spiral partition actually damage the pickled cabbage. The quality of cabbage kimchi deteriorates as it becomes soft or discolored, which is a problem. Moreover, in the process of forcibly mixing the pickled cabbage with the circular dispersion tool, the pickled cabbage is damaged by collision and impact, which limits the ability to mass-produce high-quality cabbage kimchi. . In addition, in the case of a rotating drum, the outlet side is conical or cylindrical overall, so there is a problem of overloading the pickled cabbage with seasoning sauce, and damage to the cabbage kimchi cannot be avoided because the pickled cabbage is forcibly pushed toward the outlet side.

1. Republic of Korea Patent No. 10-1623069 2. Republic of Korea Patent No. 10-1910985 3. Republic of Korea Registered Utility Model No. 20-0489727 4. Republic of Korea Registered Utility Model No. 20-0492222

The present invention was devised to solve the above problems, and is a cabbage kimchi made by putting pickled cabbage and seasoning in a rotating drum and allowing the pickled cabbage and seasoning to mix more naturally and smoothly while minimizing shock or damage to the pickled cabbage. The purpose is to provide a seasoning mixing device.

The cabbage kimchi seasoning mixing device according to the present invention, designed to solve this problem, is provided with an inlet and an outlet so that the pickled cabbage can be input and discharged, and an internal interior so that the seasoning sauce can be supplied and mixed with the pickled cabbage. Rotating drum with space provided; a driving unit that provides power to rotate the rotating drum; a spiral body wound spirally in the inner space of the rotating drum from the inlet to the outlet; And, the pickled cabbage is disposed in a protruding shape from the inner surface of the rotating drum so that it can be caught and lifted in the direction of rotation as the rotating drum rotates, and the pickled cabbage lifted according to the rotation of the rotating drum changes its posture according to its own weight. This is a mixing guide that forms a cabbage orientation path with a gap larger than the width of the pickled cabbage and smaller than the length of the pickled cabbage between the spiral body so that the pickled cabbage can be oriented in the longitudinal direction and move down in the direction opposite to the rotation direction of the rotating drum. Includes body; Here, the spiral body is a solid or hollow bar whose outer peripheral surface is substantially circular, elliptical, or curved, arranged in a spiral shape; It is preferable that the seasoning sauce is installed spaced apart from the inner surface of the rotating drum so that the seasoning can flow directly in the longitudinal direction of the rotating drum. Additionally, the cabbage orientation path may be formed by a gap between the mixing guide body and the spiral body, or may be formed by a gap between two mixing guide elements arranged to face each other. In addition, the mixing guide body is preferably arranged so that the cabbage orientation path gradually becomes narrower in the direction opposite to the rotation direction of the rotating drum. In addition, the mixing guide body includes an inlet guide part fixed in contact with the spiral body so that an entrance to the cabbage orientation furnace can be provided; In addition, it is preferable to provide an outlet guide part spaced apart from the spiral body and fixed to the inner surface of the rotating drum so that an outlet of the cabbage orientation furnace can be provided. In addition, the mixing guide body is located between the inflow guide part and the outflow guide, and includes an orientation guide part bent in the direction in which the pickled cabbage is transported from the inflow guide part in the longitudinal direction of the rotating drum. It is desirable. Moreover, the rotating drum includes an input portion where the input port is located; a cylindrical discharge portion where the discharge port is located; Also, it is preferable to include a reduced-diameter portion located between the input portion and the discharge portion and having a conical shape whose internal space is gradually reduced toward the discharge portion. Here, the input portion may be shaped like a cone in which the internal space gradually expands toward the reduced diameter portion so that the seasoning sauce can partially accumulate across the reduced diameter portion. In addition, the spiral body located in the discharge portion has a protruding wall shape on the inner surface of the rotating drum to prevent the seasoning sauce from flowing directly in the longitudinal direction of the rotating drum; In addition, the spiral body located in the shaft diameter portion is a solid or hollow bar whose outer peripheral surface is substantially circular, elliptical, or curved, and is a rotating drum so that the seasoning sauce can flow directly in the longitudinal direction of the rotating drum between the inner surface of the rotating drum. It is preferable to be placed away from the inner surface of the.

According to the present invention, the pickled cabbage is transported in the longitudinal direction of the rotating drum as the rotating drum is rotated by the mixing guide body and the spiral body forming the cabbage orientation path, and the 2- or 4-sliced pickled cabbage soaked with the seasoning is moved in the direction of rotation. As it is lifted, the seasoning can be naturally spread between the pickled cabbage leaves, and the seasoning acts as a lubricant between the mixing guide body, so the posture naturally changes according to its own weight along with the seasoning, allowing the pickled cabbage to move in the longitudinal direction. It is oriented so that the pickled cabbage slides along the inner circumferential surface of the rotating drum and lands on the seasoning accumulated on the bottom of the rotating drum, thereby reducing shock or damage to the pickled cabbage and at the same time allowing the seasoning to be distributed evenly into the pickled cabbage, resulting in high quality. It is possible to manufacture cabbage kimchi.

Figure 1 is a side view showing a cabbage kimchi seasoning mix device as a preferred embodiment according to the present invention;
Figure 2 is a longitudinal cross-sectional view of a rotating drum shown to show the internal structure of the rotating drum applied to the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention;
Figure 3 is a perspective view showing the configuration of the spiral body and mixing guide body located in the reduced diameter portion of the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention;
Figure 4 is a preferred embodiment of the present invention for explaining the cabbage orientation path of the cabbage kimchi seasoning mixing device, and is a main portion showing the mixing guide body located between two spiral portions adjacent to each other in the longitudinal direction of the rotating drum. It is a side view,
Figure 5 is to illustrate the process of orienting pickled cabbage in the cabbage orientation furnace of the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention, (a) shows the base and top of the pickled cabbage mixed together. (b) is a lumbar side view showing a state in which the rotary drum is placed in the inflow guide unit in the longitudinal direction, (b) is a lumbar side view showing a state in which the posture is changed by the orientation guide part of the pickled cabbage mixing guide body, (c) ) is a central side view showing the state in which pickled cabbage passes through the outflow guide part of the mixing guide body, and
Figure 6 is to illustrate another example in which pickled cabbage is oriented in the cabbage orientation furnace of the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention, (a) is a guide body for mixing the bottom and top of the pickled cabbage. (b) is a central side view showing a state in which the inflow guide part of is placed in the width direction of the rotating drum, (b) is a central side view showing a state in which the posture of pickled cabbage is changed by the orientation guide part of the mixing guide body, (b) c) is a side view showing the main part of the pickled cabbage passing through the outflow guide part of the mixing guide body.

First, the terminology used to describe the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention will be explained. In general, the shape in which a cone is cut in a plane parallel to the base and the new cone above it is removed is called a frustocone, truncated cone, or frusto-conical, and the term used to refer to this is "cone." It is called. In addition, "spiral" is a term referring to a form wound, arranged, or arranged in a smooth curved shape, like a curve in three-dimensional space, so that the pickled cabbage can be gradually transported according to the rotation of the rotating drum, and a term referring to its member. It is called a "spiral body" and is also called "pitch" as a term referring to the distance the pickled cabbage moves in the longitudinal direction of the rotating drum for one rotation of the rotating drum. In addition, the direction in which pickled cabbage is input, transported and discharged in the longitudinal direction of the rotating drum is the x-direction, the width direction of the rotating drum is the y-direction, and the direction in which the rotating drum rotates clockwise around the It is explained as follows.

Hereinafter, a cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention will be described in more detail with reference to the attached drawings.

Figure 1 is a side view showing a cabbage kimchi seasoning mix device as a preferred embodiment according to the present invention.

Referring to Figure 1, as a preferred embodiment according to the present invention, the cabbage kimchi seasoning mixing device has an inlet 111 so that the pickled cabbage and the seasoning can be supplied and mixed, so that the pickled cabbage can be input and discharged. A rotating drum 100 is provided with an outlet 121 and has an internal space so that the seasoning sauce can be supplied and mixed with the pickled cabbage. A motor 210 is driven to rotate the rotating drum 100, thereby driving a driving roller. A driving unit 200 that transmits power through (220), a work table 300 disposed adjacent to the inlet 111 and outlet 121 of the rotary drum 100, and the rotary drum 100 rotates. It is provided with a support frame 400 that supports it.

In the case of the rotating drum 100, it is examined by dividing it into an input portion 110, an discharge portion 120, and a reduced diameter portion 130 in the longitudinal direction. The input unit 110 is a part where the input port 111 is located so that pickled cabbage can be input and transported through the input port 111. The discharge unit 120 is a part where the outlet 121 is located so that the ) is a part that allows the mixed cabbage kimchi to be discharged to the outside, and the diameter reduction part 130 is located in the middle between the input part 110 and the discharge part 120, so that the pickled cabbage is transported and the seasoning agent is added. This is the part that allows it to be mixed and mixed. A guide rail 103 is located at the boundary between the input portion 110 and the reduced diameter portion 130, and the reduced diameter portion 130 and the discharge portion 120 in the circumferential direction of the rotating drum 100.

A support roller 410 is rotatably installed on the support frame 400 to support the rotation of the guide rail 103, and the guide rail 103 of the rotating drum 100 is seated on the support roller 410. In addition, the guide rail 103 and the driving roller 220 are configured to contact and perform friction transmission. Accordingly, the rotating drum 100 may be rotated according to the friction transmission of the driving roller 220 and the guide rail 103 according to the driving of the motor 210 of the driving unit 200. Here, in the case of the power transmission device of the drive unit 200, various power transmission devices known in the field of the present invention, for example, gear, chain, or belt power transmission devices, may be used. In addition, the work table 300 can be used as a workbench for an operator to put pickled cabbage into the rotating drum 100 or to package cabbage kimchi discharged from the rotating drum 100. Unlike the example shown, the present invention It is natural that various automatic transfer devices known in the field, such as belt conveyor devices, can be applied.

Figure 2 is a longitudinal cross-sectional view of a rotating drum shown to show the internal structure of the rotating drum applied to the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention.

Referring to Figures 1 and 2, in the case of the rotating drum 100 as a preferred example according to the present invention, the discharge portion 120 is cylindrical, and the internal space of the reduced diameter portion 130 is reduced toward the discharge portion 120. It has a conical shape, and the input unit 110 has a cone-shaped shape in which the internal space is expanded toward the reduced diameter portion 130 so that the seasoning sauce S can partially accumulate across the reduced diameter portion 130. Meanwhile, the discharge portion 120 may be shaped like a cone, unlike the example shown, but is preferably cylindrical so that it can function as a guide section through which the pickled cabbage and the seasoning (S) are naturally discharged after being mixed. In addition, the input part 110 may also be cylindrical, unlike the example shown, but the reduced diameter part allows the seasoning sauce (S) to gradually increase toward the reduced diameter part 130 and allows the pickled cabbage to be introduced more quickly. It is preferable to use a cone shape with a larger cone angle than the cone shape of . In this case, the guide rail 103 is located at the point where the seasoning sauce S is collected and pooled inside the rotating drum 100, and is rotationally supported by the driving roller 220 and the support roller 410, so that the rotating drum 100 It can be stably rotated in this horizontally placed state, and there is no need to tilt the rotary drum 100 or readjust the arrangement angle, which is desirable because it can provide a simpler and more stable cabbage kimchi seasoning mixing device. .

Figure 3 is a perspective view showing the configuration of the spiral body and mixing guide body located in the reduced diameter portion of the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention.

Referring to Figures 2 and 3, as a preferred example according to the present invention, the rotating drum 100 is spirally wound in its internal space from the inlet 111 to the outlet 121 with an interval larger than the length of the pickled cabbage. It is provided with a helical body (150). The spiral body 150 is preferably a solid or hollow bar whose outer peripheral surface is substantially circular, oval, or curved to reduce contact with and damage to pickled cabbage, and is located between the inner surface of the rotating drum 100. It is preferable that the seasoning sauce (S) is installed spaced apart on the inner surface of the rotating drum (100) so that it can flow directly in the longitudinal direction of the rotating drum (100). Here, in the case of the spiral body 150, a spiral partition of various shapes known in the field of the present invention or a spiral partition forming a through hole may be directly attached to the inner surface of the rotating drum 100, but the viscous marinade In order for (S) to flow more smoothly in the longitudinal direction of the rotating drum, it is preferable to use a small-diameter round bar-shaped spiral body 150 as shown, and also at regular intervals along the spiral body 150. , In the case of the example shown, it is preferable to fix it via supports 151 arranged at 90° intervals. In addition, in the case of pickled cabbage, it is prevented from passing directly between the inner surface of the rotating drum 100 and the spiral body 150 in the longitudinal direction of the rotation direction, and for this purpose, a support of a length smaller than the thickness of the pickled cabbage is provided. It is desirable to fix the spiral body 150 using (151) so that the spacing between the spiral body 150 protruding from the inner surface of the rotating drum 100 is narrower than the thickness of the pickled cabbage. In the illustrated example, one bar-shaped spiral body 150 is shown in a continuously wound form. However, the spiral body 150 according to the present invention is not limited to this, and the spiral body 150 in an intermittent form is wound in a spiral shape. It is also possible to arrange the pickled cabbage, but it is preferable that the spiral body 150 is continuously wound to reduce damage due to friction or impact of the pickled cabbage during the mixing process.

Meanwhile, referring to FIG. 2, in the case of the spiral body 150a disposed in the input portion 110 of the rotating drum 100, when a worker manually supplies the seasoning sauce S, the inside of the reduced diameter portion 130 In order to transport the seasoning sauce (S) according to the rotation of the rotating drum (100) and at the same time prevent the seasoning sauce (S) from escaping to the outside, the inner surface of the rotating drum (100) has a protruding wall shape and is wound in a spiral shape. A true spiral septum shape is preferred. In addition, in the case of the spiral body 150b disposed in the discharge portion 120 of the rotating drum 100, the cabbage kimchi that has passed through the reduced diameter portion 130 is introduced so that it can be guided to the discharge port 121. A helical body 150b of a similar shape, such as a helical partition disposed in the portion 110, is preferred. Here, in the illustrated example, for simplicity of configuration and convenience of understanding, seasoning supply devices such as hoppers, supply pipes, or transfer pumps for supplying seasoning are omitted, but various types of seasoning seasoning known in the field of the present invention are omitted. It goes without saying that a supply device can be applied.

Referring to Figures 2 and 3, as a preferred example according to the present invention, the rotating drum 100 is provided with a mixing guide body 160. The mixing guide body 160 is disposed in a shape that protrudes from the inner surface of the rotating drum 100 so that the pickled cabbage is caught and lifted in the rotation direction as the rotating drum 100 rotates. The mixing guide body 160 may be a bent or gently rounded plate fixed in a protruding shape on the inner surface of the rotating drum 100, as long as it has a shape that allows the pickled cabbage to be caught and lifted. At the same time, in order to reduce damage due to contact, it is preferable that the radial protrusion height of the rotary drum 100 is lower than the protrusion height of the spiral body 150, and when viewed from the longitudinal direction of the rotary drum 100, the support It is preferable to weld and fix it to (151) or the spiral body 150 adjacent thereto at an acute angle with the inner surface of the rotating drum 100 so that it has a form that lies in the opposite direction to the rotation direction of the rotating drum 100. . In addition, the mixing guide body 160 is arranged at regular intervals along the spiral body 150, in the case of the example shown, at 90° intervals, and in particular, so that the seasoning sauce does not clump up and the pickled cabbage flows smoothly without being caught. It is preferable that the support 151 is placed in a fixed position. In addition, when the pickled cabbage is lifted above 90° by the mixing guide body 160, damage due to impact may occur as the pickled cabbage randomly falls. To avoid this, the pickled cabbage is placed along the spiral body 150. It is preferable that the spacing between the mixing guide elements 160 is 90° or within the range. In this case, after the pickled cabbage is lifted by the mixing guide body 160, the drum naturally rotates according to its own weight. It is desirable because it can come down the inner circumferential surface of (100).

Figure 4 is a preferred embodiment of the present invention for explaining the cabbage orientation path of the cabbage kimchi seasoning mixing device, and is a main portion showing the mixing guide body located between two spiral portions adjacent to each other in the longitudinal direction of the rotating drum. This is a side view. Here, as shown in FIG. 3, in the continuously wound spiral body 150, two spiral body parts adjacent to each other in the longitudinal direction of the rotating drum are formed into an input-side spiral portion 153 and an discharge-side spiral portion 154. It is explained separately. The input side spiral portion 153 is a spiral portion located in the inlet direction based on the mixing guide body 160, and the discharge side spiral portion 154 is a spiral portion located in the discharge port direction.

Referring to Figures 3 and 4, the pickled cabbage lifted as the rotating drum 100 changes its posture according to its own weight and is oriented in the longitudinal direction of the pickled cabbage, thereby changing the rotational direction (R) of the rotating drum 100. In order to go down in the opposite direction, the mixing guide body 160 forms a cabbage orientation path P having a gap between the spiral body 150 that is larger than the width of the pickled cabbage and smaller than the length of the pickled cabbage.

Referring to FIG. 4, the mixing guide body 160 is a spiral body so that the entrance to the cabbage orientation path (P) can be provided, and in the example shown, an inlet guide portion fixed in contact with the input side spiral portion 153. (160a), and a spiral body so that the outlet of the cabbage orientation furnace (P) can be provided, and in the case of the illustrated example, it is spaced apart from the input-side spiral portion 153 and the discharge-side spiral portion 154, respectively, on the inner surface of the rotating drum. It is provided with a fixed outflow guide portion (160c). In addition, an orientation guide part 160b is located between the inflow guide part 160a and the outflow guide 160c, and the orientation guide part 160b has a shape gently bent from the inlet guide part 160a, The bending direction is toward the direction in which the pickled cabbage is transported in the longitudinal direction of the rotating drum. Here, the mixing guide body 160 forms a shape that is gently bent in two stages in opposite directions, and the cabbage orientation path (P) is between the mixing guide body 160 and the discharge side spiral portion 154. It is formed to gradually become narrower in the direction opposite to the rotation direction of the rotating drum.

Meanwhile, in the case of the mixing guide body 160 shown in FIG. 4, the inlet guide portion 160a is an example in which the inlet guide portion 160a is disposed in contact with the input side spiral portion 153. In this case, as the rotary drum rotates, the pickled cabbage is moved to the plate. It moves in the longitudinal direction of the rotating drum by the mixing guide body 160 made of. However, with the symmetrical structure of the illustrated example, it is possible to modify the inlet guide portion 160a to be fixed in contact with the discharge side spiral portion 154. In this case, the orientation guide unit 160b is disposed in the direction opposite to the direction in which the pickled cabbage is transported in the longitudinal direction of the rotating drum. In this arrangement, the pickled cabbage moves in the longitudinal direction of the rotating drum by the input side spiral portion 153 as the rotating drum rotates. However, as seen above, the spiral body (150: see FIG. 3) has a structure in which a relatively small diameter bar shape is wound in a spiral shape and is arranged at a distance from the inner surface of the rotating drum, so that the pickled cabbage can be transported smoothly. It is more preferable that the inflow guide portion 160a is disposed in contact with the input-side spiral portion 153, as shown in FIG. 4, rather than the discharge-side spiral portion 154.

In addition, in the example shown in Figure 4, the cabbage orientation path (P) is formed by the spacing between one mixing guide body 160 and the discharge side spiral portion 154, but unlike this, the input side spiral portion It is possible to change the cabbage orientation path P by forming the cabbage orientation path P according to the arrangement of the two mixing guides 160 that are disposed facing each other between the portion 153 and the discharge-side spiral portion 154. In this case, the pickled cabbage may be transported by the plate-shaped mixing guide body 160 according to the rotation of the rotating drum, but it has a more compact and simple structure and includes one mixing guide body 160 as shown in FIG. 4. It is more preferable to form the cabbage orientation path (P) by adjusting the distance between the and the discharge side spiral portion 154.

Referring to Figures 2 and 4, the gap P1 between the inlet guide part 160a and the discharge side spiral part 154 is substantially between the input side spiral part 153 and the discharge side spiral part 154. It is the same as the interval (P1), which corresponds to the distance that the pickled cabbage moves in the longitudinal direction of the rotary drum (100) by the spiral body (150) for one rotation of the rotary drum (100), that is, one pitch (P1). . In addition, the gap P2 between the outflow guide part 160c and the discharge side spiral part 154 is smaller than the length of the pickled cabbage and is formed larger than the width of the pickled cabbage so that the pickled cabbage can pass in the longitudinal direction. do. In addition, the outlet guide portion 160c protrudes forward from the input-side spiral portion 153 toward the discharge-side spiral portion 154 at a pitch of 1/4 or more (P1). As seen above, as a preferred example according to the present invention, the mixing guide body 160 is arranged at 90° intervals along the spiral body 150, so the mixing guide body 160 is disposed at 90° intervals along the spiral body 150. Since (160) is arranged along the spiral body (150) or in a spiral shape, the pickled cabbage can eventually move by 1/4 pitch (P1), and one mixing guide body (160) can move the pickled cabbage by 1/4 pitch (P1). Since movement of 4 pitches (P1) is guaranteed, the pickled cabbages that are sequentially introduced are not mixed with each other but are individually separated and are gradually rotated by 1 pitch (P1) while repeating the up and down movement 4 times for 1 rotation of the rotating drum (100). It can move in the longitudinal direction of the drum.

As a preferred embodiment of the present invention, we will look at the seasoning mixing process for cabbage kimchi using a cabbage kimchi seasoning mixing device. The seasoning mixing process of the cabbage kimchi includes a rotating drum rotation step, a seasoning supply step, a pickled cabbage supply step, a seasoning filling step, a seasoning content optimization step, and a cabbage kimchi discharging step, as shown in the attached drawing. Please refer to and explain.

Referring to Figures 1 and 2, the rotating drum 100 is horizontally disposed on the support frame 400 and is rotatably supported. When the driving unit 200 is driven to rotate the rotating drum 100 clockwise (R) and the operator supplies seasoning to the inlet 111, the seasoning is released by the spiral body 150a in the rotating drum 100. It gradually passes through the input section (H) and enters the internal space (S) of the mixing drum (100). Since the input part 110 and the reduced diameter part 130 face each other in a conical shape, the boundary point between the input part 110 and the reduced diameter part 130 is the lowest point, and the seasoning sauce (S) accumulates around this and the input part 110 ) and is located in the seasoning filling section (I) across the reduced diameter portion 130.

Referring to Figures 2 and 3, while the seasoning sauce (S) is accumulated in the seasoning sauce filling section (I) in the rotating drum 100, pickled cabbage is poured from the work table 300 into the input port at regular time intervals. When placed in (111), the amount of pickled cabbage mixed with the seasoning sauce (S) increases and gradually increases due to the wall-shaped spiral body (150a) disposed in the input unit (110) as the rotary drum (100) rotates. It passes through the input section (H) and enters the interior of the reduced diameter portion (130).

Referring to Figures 2 and 3, since the mixing guide body 160 is disposed along the spiral body 150, the pickled cabbage that has entered the reduced diameter portion 130 is lifted by the mixing guide body 160. The pickled cabbage and seasoning sauce (S) are mixed while repeating the orientation and descent from the cabbage arranging furnace (P; see Figure 4). Since the mixing guide body 160 provided in the reduced diameter portion 130 is arranged at 90° intervals along the spiral body 150, the mixing guide body 160 is applied for 1/4 rotation of the rotating drum 100. As the pickled cabbage rises, orients, and descends, it moves in the longitudinal direction of the rotating drum 100 by 1/4 pitch by the mixing guide body 160. In the case of one rotation of the rotary drum 100, the rise, orientation, descent, and movement of the pickled cabbage are repeated four times by the mixing guide body 160, and in the example shown, the seasoning filling section (I ), the spiral body 150 is wound 5 times, so the above process is repeated 20 times by the mixing guide body 160, and the work of adding the seasoning to the pickled cabbage is performed. Through this 20-time repetition process, the pickled cabbage is placed in various positions and mixed with the seasoning sauce (S), and the seasoning sauce (S) is gradually added to the beginning of the shaft 130, where the most seasoning sauce (S) is accumulated. As it moves to the discharge side where it decreases, the mixed amount of seasoning sauce (S) is adjusted to decrease and is transferred to the seasoning sauce volume optimization section (J).

In the seasoning seasoning quantity optimization section (J), the mixing guide body 160 is disposed along the spiral body 150, so that pickling is done by the mixing guide body 160 as in the seasoning filling section (I). The rise, orientation, descent, and movement of the cabbage are repeated four times, and in the example shown, the spiral body 150 is wound four times in the seasoning amount optimization section (J), so it is moved upward by the mixing guide body 160. The process is repeated 16 times. However, the seasoning sauce quantity optimization section (J) is different from the seasoning filling section (I) discussed above in that the seasoning sauce is not accumulated in the lower portion. In the case of the seasoning section (I), the pickled cabbage may be partially overloaded as it is mixed with the seasoning (S) in various positions, but in the seasoning seasoning amount optimization section (J), the pickled cabbage rises, is oriented, falls, and movement process to allow the seasoning to penetrate deep into the pickled cabbage, and to allow the overloaded seasoning to escape to the outside while chopping. In addition, since the seasoning sauce quantity optimization section (J) is also cone-shaped, the seasoning sauce coming out of the pickled cabbage passes between the inner surface of the diameter shaft 130 and the spiral body 150 and moves to the seasoning sauce filling section (I). do.

Referring to Figures 1 and 2, cabbage kimchi mixed with pickled cabbage to optimize the seasoning while passing through the seasoning quantity optimization section (J) is located in the cylindrical discharge portion 120, and is located in a wall-shaped spiral ( By 150b), the cabbage kimchi gradually passes through the discharge section (K) and is guided to the discharge port (121) to wait and be discharged, and the worker inspects the cabbage kimchi at the work table (300), packs it, and ships it.

Next, as a preferred embodiment according to the present invention, we will look at the process of orienting pickled cabbage in the cabbage orientation furnace of the cabbage kimchi seasoning mixing device.

Referring to FIGS. 2, 3, and 4, the gap between the input-side spiral portion 153 and the discharge-side spiral portion 154 is wider than the length of the pickled cabbage, and various pickled cabbages are placed on the lower side of the rotating drum 100. It may be placed in a posture. However, as seen above, the mixing guide body 160 is arranged along the spiral body 150, and the outflow guide portion 160c of the mixing guide body 160 is directed toward the discharge side spiral portion 154. It protrudes forward, and the gap between the outflow guide portion 160c and the discharge side spiral portion 154 is a width corresponding to the width of the pickled cabbage so that the pickled cabbage can pass through being oriented in the longitudinal direction in the cabbage orientation path P. Since it is formed, the pickled cabbage can sequentially move along the longitudinal direction of the rotating drum 100 by the mixing guide body 160 as the rotating drum 100 rotates. In addition, since the mixing guide body 160 is arranged at 90° intervals along the spiral body 150, the pickled cabbage is rotated by 1/4 by the mixing guide body 160 according to 1/4 rotation of the rotating drum 100. Movement of 4 pitches (P1) is guaranteed. Therefore, the pickled cabbages sequentially introduced are not mixed with each other, but are individually separated and can gradually move while repeating the raising and lowering of the rotating drum 100. In addition, in the case of the seasoning sauce filling section (I), since the pickled cabbage is buried in the seasoning sauce (S), the mixing guide body 160 is mixed with the pickled cabbage according to the rotation of the rotating drum 100. Lift together. Since 2 or 4 sliced pickled cabbage is usually used, when the pickled cabbage is lifted by the mixing guide body 160, the seasoning can be absorbed more deeply into the pickled cabbage.

Figure 5 is for explaining the process of orienting pickled cabbage in the cabbage orientation furnace of the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention. (a) shows the guide body for mixing the bottom and top of the pickled cabbage. (b) is a lumbar side view showing a state in which the rotary drum is placed in the inflow guide unit in the longitudinal direction, (b) is a lumbar side view showing a state in which the posture is changed by the orientation guide part of the pickled cabbage mixing guide body, (c) ) is a side view showing the main part of pickled cabbage passing through the outflow guide part of the mixing guide body. In Figures 5 (b) and (c), the position of the input side spiral portion before orientation is shown as a broken line.

Referring to (a) of Figure 5, the bottom and top of the pickled cabbage (C) are placed in the longitudinal direction of the rotating drum between the input side spiral portion 153 and the discharge side spiral portion 154. This is a case where the pickled cabbage is located at the entrance of the cabbage arranging furnace (P) and is located at the inlet guide portion (160a: see FIG. 4) of the mixing guide body (160).

Referring to (b) of FIG. 5, as the rotary drum 100 (see FIG. 2) rotates, the spiral body 150 and the mixing guide body 160 also rotate and move together, and the discharge side spiral portion 154 The posture of the pickled cabbage (C) changes as it tilts toward the orientation guide part (150b; see Figure 4) according to its own weight, and the seasoning sauce acts like a lubricant between the discharge side spiral part (154) to pickle it. The cabbage slides along the orientation guide portion 160b due to its own weight.

Referring to (c) of FIG. 5, as the rotating drum 100 (see FIG. 2) rotates, the spiral body 150 and the mixing guide body 160 also rotate and move together, and the pickled cabbage (C) flows out. It is located between the guide part (150c: see FIG. 4) and the discharge side spiral part 154. This is the case where it is located at the outlet of the cabbage orientation path (P), and the pickled cabbage (C) is oriented in the longitudinal direction by its own weight and passes between the outflow guide part (150c: see Figure 4) and the discharge side spiral part 154. Then, the rotating drum (100: see Figure 2) goes down in the opposite direction of rotation.

Figure 6 is to illustrate another example in which pickled cabbage is oriented in the cabbage orientation furnace of the cabbage kimchi seasoning mixing device as a preferred embodiment according to the present invention, (a) is a guide body for mixing the bottom and top of the pickled cabbage. (b) is a central side view showing a state in which the inflow guide part of is placed in the width direction of the rotating drum, (b) is a central side view showing a state in which the posture of pickled cabbage is changed by the orientation guide part of the mixing guide body, (b) c) is a side view showing the main part of the pickled cabbage passing through the outflow guide part of the mixing guide body. In Figures 6 (b) and (c), the position before orientation of the input side spiral portion is shown as a broken line.

Referring to (a) of Figure 6, the bottom and top of the pickled cabbage (C) are placed in the width direction of the rotating drum. This is a case where the pickled cabbage is located at the entrance of the cabbage arranging furnace (P) and is located at the inlet guide portion (160a: see FIG. 4) of the mixing guide body (160).

Referring to (b) of FIG. 6, as the rotary drum 100 (see FIG. 2) rotates, the spiral body 150 and the mixing guide body 160 also rotate and move together, and the pickled cabbage (C) moves under its own weight. Accordingly, the posture changes as it tilts towards the orientation guide part 150b (see FIG. 4), and the seasoning sauce acts like a lubricant between the discharge side spiral part 154, so that the pickled cabbage naturally moves towards the orientation guide part 160b. It slides along.

Referring to (c) of FIG. 6, the spiral body 150 and the mixing guide body 160 also rotate and move together as the rotating drum 100 (see FIG. 2) rotates, and the pickled cabbage C flows out. It is located between the guide part (150c: see FIG. 4) and the discharge side spiral part 154. This is the case where it is located at the outlet of the cabbage orientation path (P), and the pickled cabbage (C) is oriented in the longitudinal direction by its own weight and passes between the outflow guide part (150c: see Figure 4) and the discharge side spiral part 154. Then, the rotating drum (100: see Figure 2) goes down in the opposite direction of rotation.

Referring to FIGS. 2 and 3, the mixing guide body 160 is disposed along the spiral body 150 at 90° intervals, so that the pickled cabbage gently moves on the inner peripheral surface of the rotating drum 100 with the help of a seasoning lubricant. You can ride down.

Referring to FIGS. 2, 3, 5, and 6, the pickled cabbage (C) lifted by the mixing guide body 160 is oriented in the longitudinal direction and is positioned in either the bottom portion or the top portion when coming down. One part may come down first. If the bottom part comes down first, it can be immersed more deeply in the seasoning sauce (S) accumulated on the lower side of the rotating drum 100, and if the upper part comes down first, the pickled cabbage (C) When coming down the inner surface of the rotating drum (100), the leaves naturally open and a large amount of the seasoning sauce (S) on the lower side may spread between the leaves. However, when the pickled cabbage (C) comes down, there is a 1/2 probability which part will come down first, the bottom part or the top part, and since the raising and lowering is repeated 4 times for one rotation of the rotating drum, in the end, the bottom part 2 times and the top part 2 times. You can look forward to episode 2. In this way, in the case of the cabbage kimchi seasoning mixing device according to the present invention, pickled cabbage is picked according to the rotation of the rotating drum 100 by the mixing guide body 160 and the spiral body 150 forming the orientation path (P). As (C) is transported in the longitudinal direction of the rotating drum (100), the 2- or 4-cut pickled cabbage (C) soaked with the seasoning sauce (S) is lifted in the direction of rotation, so that the seasoning sauce (S) is effectively added to the pickled cabbage (C). ) It can be allowed to seep between the leaves, and the seasoning sauce (S) acts as a lubricant between the mixing guide body 160, so that the pickled cabbage (C) naturally changes its posture according to its own weight along with the seasoning sauce (S). Oriented in the longitudinal direction, the pickled cabbage (C) slides along the inner surface of the rotating drum and lands gently and naturally on the seasoning sauce (S) accumulated at the bottom of the rotating drum (100), thereby preventing shock or damage to the pickled cabbage (C). It is possible to produce high-quality cabbage kimchi by reducing the amount and allowing the seasoning (S) to be distributed evenly into the pickled cabbage (C).

As described above, the cabbage kimchi seasoning mixing device according to the present invention has been described and shown in more detail, but this should be understood for the convenience of explanation and understanding of the cabbage kimchi seasoning mixing device according to the present invention, and the above-described shape or It should not be construed as limited to shapes, reference signs, accessories or parts, nor should it be construed as limited by using other documents contrary to the description of the present invention, and various modifications or changes may be made without departing from the technical spirit of the present invention. Therefore, the scope of rights of the cabbage kimchi seasoning mixing device according to the present invention should be determined by the attached patent claims.

1: Cabbage kimchi seasoning mixing device
100: rotating drum 103: guide rail
110: input unit 111: input port
120: outlet 121: outlet
130: reduced diameter portion 150, 150a, 150b: spiral body
153: Input side spiral part 154: Discharge side spiral part
151: support 160: mixing guide body
160a: Inflow guide part 160b: Orientation guide part
160c: Outflow guide unit 200: Drive unit
210: motor 220: driving roller
300: Work table 400: Support frame
410: Support roller P: Cabbage orientation furnace
H: Insertion section I: Condiment filling section
J: Seasoning volume optimization section K: Cabbage kimchi discharge section

Claims (9)

A rotating drum provided with an inlet and an outlet so that the pickled cabbage can be input and discharged, and an internal space provided so that the seasoning sauce can be supplied and mixed with the pickled cabbage;
a driving unit that supplies power to rotate the rotating drum;
a spiral body wound spirally in the inner space of the rotating drum from the inlet to the outlet; and
It is disposed in a protruding shape from the inner surface of the rotary drum so that the pickled cabbage can be caught and lifted in the direction of rotation as the rotary drum rotates, and the pickled cabbage lifted as the rotary drum rotates changes its posture according to its own weight. A mixing guide element that is oriented in the longitudinal direction of the pickled cabbage and forms a cabbage orientation path with a gap larger than the width of the pickled cabbage and smaller than the length of the pickled cabbage between the spiral body so that it can move down in the direction opposite to the rotation direction of the rotating drum. A cabbage kimchi seasoning mixing device comprising: According to claim 1,
The helix is,
A solid or hollow bar whose outer peripheral surface is substantially circular, oval or curved is arranged in a spiral shape;
A cabbage kimchi seasoning mixing device, characterized in that it is installed spaced apart from the inner surface of the rotating drum so that the seasoning sauce can flow directly in the longitudinal direction of the rotating drum between the inner surfaces of the rotating drum. According to claim 1,
The cabbage incense furnace,
A cabbage kimchi seasoning mixing device, characterized in that it is formed by a spaced gap between the mixing guide body and the spiral body, or by a spaced gap between two mixing guide elements disposed facing each other. According to claim 1,
The mixing guide body is,
A cabbage kimchi seasoning mixing device, characterized in that the cabbage orientation path is arranged to gradually become narrower in a direction opposite to the rotation direction of the rotating drum. According to claim 1 or 4,
The mixing guide body is,
an inflow guide part fixed in contact with the spiral body so that an entrance to the cabbage orientation furnace can be provided; and
A cabbage kimchi seasoning mixing device comprising: an outflow guide part fixed to the inner surface of the rotating drum and spaced apart from the spiral body so that an outlet of the cabbage orientation furnace can be provided. According to claim 5,
The mixing guide body is,
A cabbage kimchi seasoning mix, characterized by comprising: an orientation guide part located between the inflow guide part and the outflow guide and bent in the direction in which the pickled cabbage is transported from the inlet guide part in the longitudinal direction of the rotating drum; Device. According to claim 1,
The rotating drum is,
an input unit where the input port is located;
a cylindrical discharge portion where the discharge port is located; and
A cabbage kimchi seasoning mixing device comprising a cone-shaped diameter portion located between the input portion and the discharge portion and having an internal space gradually reduced toward the discharge portion. According to claim 7,
The input unit,
A cabbage kimchi seasoning mixing device, characterized in that the cabbage kimchi seasoning mixing device is formed in a conical shape with the internal space gradually expanding toward the reduced diameter so that the seasoning can partially accumulate across the reduced diameter. According to claim 8,
The spiral body located in the discharge portion has a protruding wall shape on the inner surface of the rotating drum to prevent the seasoning sauce from flowing directly in the longitudinal direction of the rotating drum; and
The spiral body located in the shaft diameter portion is a solid or hollow bar whose outer circumferential surface is substantially circular, elliptical, or curved, and is formed between the inner surface of the rotating drum and the rotating drum so that the seasoning can flow directly in the longitudinal direction of the rotating drum. A cabbage kimchi seasoning mixing device characterized in that it is arranged spaced apart from the inner surface.

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