WO2015030346A1 - 신속 김치재료 숨죽임방법과 신속 저염김치 제조방법 및 제조시스템 - Google Patents
신속 김치재료 숨죽임방법과 신속 저염김치 제조방법 및 제조시스템 Download PDFInfo
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- WO2015030346A1 WO2015030346A1 PCT/KR2014/004683 KR2014004683W WO2015030346A1 WO 2015030346 A1 WO2015030346 A1 WO 2015030346A1 KR 2014004683 W KR2014004683 W KR 2014004683W WO 2015030346 A1 WO2015030346 A1 WO 2015030346A1
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- kimchi
- hot air
- conveyor
- brine
- drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the present invention relates to a quick kimchi breathing method and a quick low salt kimchi production method and manufacturing system, and more particularly, kimchi excellent through texture and storage properties through the process of rapidly heat-treating kimchi material and immersed in brine.
- the present invention relates to a quick kimchi hide method, a quick low-salt kimchi production method and a manufacturing system which allow a mass production by automated by performing a series of manufacturing processes.
- Kimchi is a traditional Korean food known for its fermented foods, which are fermented by mixing main ingredients such as cabbage and radish with red pepper, garlic, green onion, ginger, and salted fish. It is recognized as a function of immune enhancement and is developing into a global health food.
- Kimchi is prepared by salting vegetables, such as cabbage, mustard, radish, and radishes as main ingredients, rinsing, and mixing subsidiary materials, such as seasonings, and keeping them at low temperatures to mature them.
- the pickling process that is, the breathing process, in the kimchi manufacturing process is a process for flexibly changing the flesh of vegetables such as Chinese cabbage, which is excessively hard, so as to be easily mixed with the subsidiary materials and improving the texture.
- Kimchi is widely known as a health food, but since it uses a lot of salt in the pickling process, or breathing process, its high salinity makes it less valuable as a health food and may cause various diseases or aggravate the disease due to the high intake of salt. There is.
- Korean Patent Publication Nos. 10-0796132, 10-1256804, 10-0213853, and 10-2011-0112691 disclose various techniques for reducing salinity and reducing pickling time in the process of manufacturing kimchi. Is open to the public. In these prior arts, the kimchi material is pickled in brine that has dissolved salt in electrolytic reduced water, the vegetables are treated with high temperature steam to kill breath, pickled using high concentration brine, or the cabbage is brought into contact with high temperature saline. The method of storing at high temperature after pickling, or pickling properties under reduced pressure is disclosed.
- the present invention has been made in view of the above point, by heat-treating the kimchi material with microwaves and hot air to heat and dry the tissue of the material within a short time to kill the breath, and immersed in brine cooling treatment to damage the physical properties of the kimchi material It is an object of the present invention to provide a quick kimchi material breathing method and a quick low-salt kimchi production method and manufacturing system that can quickly breathe without giving, and capable of continuously automating the process of manufacturing kimchi.
- Rapid kimchi material breathing method comprises a process of heating so that the core temperature of the selected and cut kimchi material reaches 35 ⁇ 60 °C is maintained for 10 minutes or more.
- the rapid kimchi breathing method of the present invention may further comprise a step of immersing and cooling the heat-dried material in the brine of 3 to 25% concentration maintaining a temperature of 0 ⁇ 30 °C.
- the method for manufacturing a quick low-salt kimchi is heated to maintain the core temperature of the selected and cut kimchi material is maintained for more than 10 minutes to reach 35 ⁇ 60 °C, 3 ⁇ to maintain a temperature of 0 ⁇ 30 °C Immersing and cooling the dried material in 25% brine, washing and dehydrating the material immersed in the brine, and mixing kimchi with the washed and dehydrated ingredients to prepare kimchi.
- the heating step is preferably configured to dry to 80-95% of the original weight of the kimchi material.
- the heating may be configured to irradiate microwaves to the selected and cut kimchi material.
- the heating may be performed by applying hot air to the selected and cut kimchi materials.
- the heating step it is also possible to irradiate infrared rays to the selected and cut kimchi material.
- the heating may be performed by irradiating microwaves for 2 to 20 minutes while blowing air to the selected and cut kimchi materials, and then applying hot air or irradiating infrared rays to maintain the core temperature of the material at 35 to 60 ° C. It is possible.
- the heating may be performed by repeatedly performing a process of irradiating microwaves, a process of applying hot air, or a process of irradiating infrared rays.
- a rapid low-salt kimchi production system heats the selected and cut material heat treatment apparatus for drying the core temperature of the material reaches 35 ⁇ 60 °C and dried to 80 ⁇ 95% of the original weight of the material
- a brine cooling immersion apparatus for immersing the material passed through the heat treatment apparatus for 10 to 40 minutes in a brine at a concentration of 3 to 25% maintaining a temperature of 0 to 30 ° C., and a material passing through the brine cooling immersion apparatus. It comprises a washing device for performing the cleaning.
- the heat treatment device is a microwave heating device for irradiating microwaves for 2 to 20 minutes while blowing the selected material and the cut material to be transported in the conveying conveyor, and the material passed through the microwave heating device conveyed in the state loaded on the conveying conveyor Hot air is applied to the core to keep the core temperature at 35 to 60 ° C., and the hot air is dried for 10 to 30 minutes to 80 to 95% of the original weight of the material.
- the heat treatment device may be constituted only by the microwave heating device, or may be configured by the microwave heating device and the hot air device which are continuously installed on the same conveying conveyor, and the microwave heating device and the hot air device may be the same conveying conveyor. It is also possible to repeatedly configure a phase, and can also comprise only the said hot air apparatus.
- the microwave heating device includes a magnetron for generating microwaves, a waveguide for irradiating the generated microwaves, a microwave absorption shielding device for preventing microwave leakage at the inlet and outlet of the material, and controlling the output and operating time of the magnetron. It includes a controller and a blower for sucking the outside air and blowing it to the upper portion of the conveying conveyor.
- the conveying conveyor is preferably a conveyor consisting of a perforated plate formed with a net conveyor or a plurality of holes in which the flow of the wind and hot air at room temperature is smooth, maximal contact with the material at room temperature.
- the brine cooling immersion apparatus includes an immersion tank in which the brine is stored, a moving device for immersing and moving the material in the brine while rotating in the immersion tank, and a brine supply device for ejecting and supplying the brine.
- the washing apparatus includes a washing tank storing washing water, and a washing water supply device installed at both sides and a bottom of the washing tank to eject and supply the washing water.
- the dewatering device includes a rotary dewatering device in which the material passing through the washing device is installed under the loading container which is transported by the inclined conveyor and waits for loading, and the material is loaded from the loading container and rotated and dehydrated.
- the dewatering device is a decompression and dehydration while moving the material while the material is sandwiched between the net conveyor and the net conveyor is installed on top of the net conveyor and the material passed through the washing device is inserted into the net conveyor It is also possible to include a pressing conveyor.
- a cross-link conveyor for transferring the material of the immersion tank to the washing tank of the washing apparatus.
- a gradient conveyor for transferring the material of the washing tank to the loading container of the dewatering device.
- the hot air device is connected to the microwave heating device and the conveyor, hot air tunnel is installed to surround the upper and lower sides and both sides of the transport conveyor is arranged in a plurality of stages and installed in a plurality of stages, and the transport conveyor at the side of the hot air tunnel And a blower for blowing hot air in a horizontal direction, an air filter for filtering foreign matter contained in the air circulated through the blower, and a heater for heating the circulated air and external air introduced from the outside.
- the apparatus may further include a heat recovery device configured to transfer, recover and recycle the arrangement of the exhaust exhausted from the microwave heating device and the hot air device to the outside air introduced from the outside.
- a heat recovery device configured to transfer, recover and recycle the arrangement of the exhaust exhausted from the microwave heating device and the hot air device to the outside air introduced from the outside.
- the quick kimchi material breathing method and quick low-salt kimchi production method and manufacturing system it is possible to configure so that the process of breathing material, that is, the pickling process is continuously performed in a short time of about 1 hour. . Therefore, it is possible to produce a large amount by introducing an automated process, it is possible to greatly reduce the manufacturing cost of kimchi.
- the material is breathed through a heating process using microwave, hot air or infrared light and an immersion process using brine in about 1 hour. Because the killing and pickling process is performed, the cell membrane of the kimchi material can be prevented from being deformed or destroyed, and the salinity of the brine, the temperature and the pickling time of the saline can be adjusted as needed, and the salinity of the kimchi material can be controlled. It is possible to minimize the loss of the active ingredient of the kimchi material in the active ingredient is concentrated in the heat drying process, and also in the subsequent washing and dehydration process.
- the kimchi to the extent necessary for the production of kimchi, even if the step of pickling the kimchi material using a large amount of salt directly It can kill the breath of the material and can maintain the texture of the kimchi prepared by minimizing the damage of the tissue caused by the treatment.
- low-salt kimchi dramatically increases shelf life by weakening the action of intrinsic elements (eg, maturation-related enzymes, yeasts, microorganisms, etc.) of materials such as cabbage related to ripening, thereby enabling ripening control. It is possible to prepare.
- intrinsic elements eg, maturation-related enzymes, yeasts, microorganisms, etc.
- the quick kimchi breathing method and quick low salt kimchi production method and manufacturing system according to an embodiment of the present invention, by cooling the kimchi material in cold saline or low temperature wash water, the kimchi material in the subsequent washing and dehydration process It is possible to prevent the breathing effect is halved by re-absorbing moisture again, maximizing the heat treatment effect of heat drying to replace the conventional pickling process.
- the quick kimchi breathing method and quick low-salt kimchi manufacturing method and manufacturing system according to an embodiment of the present invention, it is possible to significantly reduce the time required for pickling while being made similarly to the conventional manufacturing process of kimchi, making kimchi It is possible to greatly reduce costs.
- it is possible to set similar to the conventional production conditions of kimchi it is also possible to easily apply to the conventional manufacturing process of kimchi.
- FIG. 1 is a flow chart schematically showing a rapid kimchi material breathing method according to a first embodiment of the present invention.
- Figure 2 is a flow chart schematically showing a method for producing a quick low salt kimchi according to a second embodiment of the present invention.
- Figure 3 is a flow chart schematically showing a method for producing a quick low salt kimchi according to a third embodiment of the present invention.
- Figure 4 is a block diagram schematically showing a rapid low salt kimchi production system according to a fourth embodiment of the present invention.
- FIG. 5 is a side view schematically showing a rapid low salt kimchi production system according to a fourth embodiment of the present invention.
- FIG. 6 is a plan view schematically showing a microwave heating apparatus having a blowing function in a quick low salt kimchi production system according to a fourth embodiment of the present invention.
- FIG. 7 is a cross-sectional view taken along line B-B of FIG. 6 schematically showing a microwave heating apparatus in a quick low salt kimchi production system according to a fourth embodiment of the present invention.
- FIG. 8 is a cross-sectional view taken along line A-A of FIG. 5 schematically showing a rotating drum type hot air device in a quick low salt kimchi manufacturing system according to a fourth embodiment of the present invention.
- FIG. 9 is a side view schematically showing a fast low salt kimchi production system according to a fifth embodiment of the present invention.
- FIG. 10 is a plan view schematically showing a conveyor hot air device in a quick low salt kimchi production system according to a fifth embodiment of the present invention.
- FIG. 11 is a cross-sectional view taken along line C-C of FIG. 10 schematically showing a conveyor hot air device in a quick low salt kimchi production system according to a fifth embodiment of the present invention.
- FIG. 12 is a cross-sectional view taken along line D-D of FIG. 10 schematically showing a conveyor hot air device in a quick low salt kimchi manufacturing system according to a fifth embodiment of the present invention.
- FIG. 13 is a cross-sectional view corresponding to FIG. 12 schematically showing another example of the conveyor hot air device in the quick low salt kimchi manufacturing system according to the fifth embodiment of the present invention.
- FIG. 14 is a side view schematically showing a fast low salt kimchi production system according to a sixth embodiment of the present invention.
- FIG. 15 is a plan view schematically illustrating a configuration in which a microwave heating device and a hot air device are repeatedly arranged in a quick low salt kimchi manufacturing system according to a seventh embodiment of the present invention.
- the rapid kimchi breathing method according to the first embodiment of the present invention, as shown in Figure 1, the heating step of heating the kimchi material (S20), and saline cooling dipping step of soaking the kimchi material (S30) )
- the material preparation step (S10) in general, just like trimming materials before manufacturing kimchi, the soil or foreign substances are shaken off, the withered or broken parts or unnecessary parts are removed, and the kimchi is cut to a size suitable for manufacturing. Or cut the sheath.
- the material preparation step (S10) it is also possible to perform a first wash on the kimchi material prepared as needed.
- the material preparation step (S10) it is preferable to prepare the material by classifying according to the thickness of the tissue.
- the water content in the material is different depending on the thickness of the material, if the classification according to the thickness, it is possible to heat the material having a similar water content together under the same conditions, it is possible to dry to have a uniform water content as a whole.
- the heating step (S20) by heating the selected and cut kimchi material so that the core temperature of the material reaches 35 ⁇ 60 °C, and dried to 80 ⁇ 95% of the original weight of the material.
- the heating step (S20) is preferably configured to be maintained at this temperature for at least 10 minutes while the core temperature reaches 35 ⁇ 60 °C to inactivate enzymes, yeast, microorganisms present in the material.
- a batch type cabinet method in which the kimchi material is heated and dried in a state of standing on a shelf, a conveyor method in which the kimchi material is loaded on a conveyor, and the kimchi material is Rotating drum method, which is filled and rotated, is applicable, and as a heating heat source, microwaves, hot air, infrared rays, and the like can be utilized.
- the heating step (S20) may be configured to apply hot air or infrared rays to the material so that the core temperature of the material is maintained at 35 ⁇ 60 °C after irradiating the microwave to the selected and cut kimchi material for 2 to 20 minutes. It is possible.
- the microwave is preferably controlled to irradiate the microwave for 2 to 20 minutes at a level of 0.1 ⁇ 1.0W per 1g depending on the temperature of the kimchi material.
- the weight of the material is reduced by about 2 to 10% while moisture is evaporated, and it is possible to quickly increase the temperature of the material.
- the heating step (S20) may be irradiated with microwaves while blowing and blowing outside air or hot air of 40 ⁇ 60 °C, this measure is a thin portion of the kimchi material, that is, a portion of the water content is overheated by the microwave
- this measure is a thin portion of the kimchi material, that is, a portion of the water content is overheated by the microwave
- the microwave irradiated material is heat-dried so that the core temperature of the material is maintained at 35-60 ° C. or hot-air or irradiated with infrared rays to 80-95% of its original weight.
- the hot air is irradiated with microwaves to increase or decrease the temperature of the preheated or heated material while heating and drying the material while circulating the hot air so that the temperature of the material can be controlled as close as possible to the temperature of the hot air.
- the material is heated and dried while irradiating the material so that the core temperature of the preheated or heated material is maintained at 35 to 60 ° C. while passing through the microwave.
- the weight of the material is reduced by about 5 to 15%, and enzymes, yeast, and microorganisms in the kimchi material are inactivated.
- the heating step (S20) may be configured to irradiate only the microwaves to the selected and cut kimchi material, it may be configured not to perform hot air and infrared treatment. In this case, it is preferable that the material is irradiated with microwaves at low power for 2 to 20 minutes as much as possible so that the material is uniformly heated and maintained at 35 to 60 ° C.
- the heating step (S20) is configured to apply hot air and infrared rays to the material at the same time or to separately apply hot air or infrared rays so that the core temperature of the selected and cut kimchi material is maintained at 35 ⁇ 60 °C, microwave irradiation It is also possible to configure so as not to.
- the material is heated using radiant heat so that the core temperature of the material reaches 35 to 60 ° C. while irradiating the infrared rays uniformly in the temperature range where the structure of the material is not damaged by the radiant heat. In that state, it is preferable to comprise so that it may heat-dry for 10 minutes or more.
- the kimchi material is a breath of thin material, such as sliced cabbage, mustard, radish for taste kimchi
- the convective heat of hot wind and the radiant heat of infrared radiation can be transferred to the inside of the material within a short time to be heated and dried, which can be economical in terms of equipment investment.
- the heating step (S20) may be configured to repeat the process of irradiating microwaves and the process of applying hot air and infrared light at the same time or the process of separately applying hot air and infrared light, respectively.
- microwaves are repeatedly treated for 1 to 3 minutes, hot air or infrared light for 3 to 5 minutes for a short time, so that a part of the material is not overheated and the core temperature of the material is maintained at 35 to 60 ° C for at least 10 minutes. It is preferable to configure to dry.
- the brine cooling immersion step (S30) is configured to immerse the heat-dried material for 10 to 40 minutes.
- the brine cooling dipping step (S30) it is possible to control the degree of breath and the target salinity of the kimchi material by adjusting the salinity of brine and the temperature and soaking time of the brine.
- the heating step of drying the kimchi material (S120), and brine cooling dipping pickled with low saline cooling the main material of kimchi includes a step (S130), washing and dehydration step (S140) for washing and dehydration, and seasoning compounding step (S150) to mix the main material and subsidiary materials of kimchi.
- the material preparation step (S110), the heating step (S120), the brine cooling immersion step (S130) are the material preparation step (S10), the heating step (S20), the brine cooling immersion step (S30) and the first embodiment respectively. Since it is possible to carry out with the same structure, overlapping detailed description is abbreviate
- the rapid low-salt kimchi production method according to the second embodiment of the present invention may further include a material preparation step (S210) for preparing the seasoning (subsidiary material) of kimchi.
- the kimchi subsidiary materials include all kinds of spices such as red pepper powder, red pepper, garlic, green onion, ginger, onion, salted fish, fish sauce and salt.
- the kimchi subsidiary material can be prepared and used in various forms such as powder, liquid state, shredded state or chopped state.
- washing and dehydrating step (S140) washing and dehydration of the kimchi material that is cooled and pickled through the brine cooling immersion step (S130) are performed.
- the washing dehydration step (S140) is made of a dehydrated process to wash the dead kimchi material using the washing water, removing the washing water.
- washing dehydration step (S140) it is also possible to further perform the process of cutting the kimchi material to an appropriate size or removing unnecessary parts.
- the kimchi material washed and dehydrated as described above and mixed with the seasoning prepared in the subsidiary material preparation step (S210) to mix.
- seasoning it is also possible to use a variety of seasonings in advance through a mixer or the like in the subsidiary material preparation step (S210).
- a method for manufacturing a quick low-salt kimchi is a heating step (S220) and a brine cooling dipping step (S230) with respect to the material prepared after the material preparation step (S210). ), After the washing dehydration step (S240) is configured to supply to the seasoning blending step (S150).
- the heating step (S220) and the brine cooling immersion step (S230), washing and dehydration step (S240) for the kimchi member material is also the same as the heating step (S120) and brine cooling immersion step (S130), washing dehydration step (S140). Since it is possible to implement in the configuration of, the detailed description is omitted.
- brine cooling immersion step (S230), washing dehydration step (S240) is preferably applied to green onions, onions, peppers, etc. which are not used in powder or liquid form.
- the rapid low salt kimchi production system according to the fourth embodiment of the present invention, as shown in Figures 4 and 5, the heat treatment apparatus 20, the brine cooling immersion apparatus 50, the washing apparatus 60 and , Made of a dewatering device (70).
- the heat treatment apparatus 20 heats the selected and cut kimchi material that is loaded and conveyed in the conveying conveyor 90 so that the core temperature of the material reaches 35-60 ° C., and 80-95% of the original weight of the material. It is configured to dry.
- the heat treatment apparatus 20 includes a microwave heating device 30 and a hot air device 40.
- microwave heating device 30 is irradiated with microwaves for 2 to 20 minutes while performing a heat treatment by sucking the outside air with the blower 38 to the selected line and the cut material loaded on the conveying conveyor 90 and conveyed.
- a cutting cutting device 10 for cutting the kimchi material In front of the microwave heating device 30, it is also possible to install a cutting cutting device 10 for cutting the kimchi material to a predetermined size (for example, two or four cuts).
- the cutting and cutting device 10 is also configured to cut into a small size preferred by the consumer of several mm ⁇ several cm after cutting the selected material to be transferred to the conveying conveyor 90 in two or four parts. It is possible.
- the cutting and cutting device 10 may be configured using a cutting system of the type of the blade reciprocating up and down, or may be configured using a cutting system of the type of the blade or saw blade rotates.
- the microwave heating device 30 is a controller 36 connected to a magnetron 34 for generating microwaves, a waveguide 35 for irradiating the generated microwaves, and a power supply for adjusting the output and operating time of the magnetron 34. It is made, including.
- the microwave heating device 30 is loaded on the conveying conveyor 90 so that the thin portion of the kimchi material being conveyed is not overheated by the microwave so that the tissue is not damaged.
- a blower 38 for sucking hot air and blowing it to the kimchi material to lower the temperature.
- the air blown through the blower 38 should be sufficiently in contact with the kimchi material to deodorize the heat of the superheated portion, and in some cases, the air to form a push-pull flow. It is also possible to install a separate suction fan on the outlet side.
- blower 38 is installed higher than the horizontal height of the conveying conveyor 90, it is also possible to facilitate the internal cleaning and maintenance of the microwave heating device (30).
- the supply port and the outlet port through which the wind is supplied by the blower 38 is preferably provided with a shielding network 39 for absorbing microwaves to prevent microwave leakage.
- the microwave heating device 30 further includes a microwave absorption shielding device 32 installed at the inlet and the outlet of the material to prevent the microwaves from leaking to the outside.
- the microwave absorption shielding device 32 is provided with a plurality of silicon tubes or teflon tubes in the upper and lower portions of the inlet and outlet of the material of the microwave heating device 30 to fill the water, or by circulating the water It is desirable to configure the leaked microwave to be absorbed.
- the transparent window 37 in a part of the main body case 31 of the microwave heating device 30 so that the heat treatment state of the material can be visually confirmed.
- the transparent window 37 is preferably provided with a shielding network 39 for absorbing microwaves in order to prevent leakage of microwaves.
- Materials and materials such as the material of the microwave heating device 30 and the rollers of the transfer conveyor 90 should be used that is safe for microwaves, the internal structure so that electrical sparks or surges are not generated by the microwaves It must be manufactured safely.
- the microwave heating device 30 operates by controlling the magnetron 34 with a controller 36 to irradiate microwaves for 2 to 20 minutes at a level of 0.1 to 1.0 W per 1 g of kimchi material.
- the controller 36 is connected to a power supply, and may be configured to adjust the output of the microwave by controlling the power supplied to the magnetron 34.
- the time that the material is exposed to the microwave by setting and controlling the time (for example, the conveying speed of the conveying conveyor 90) that the material passes through the microwave heating device 30, By varying the irradiation dose and intensity of the microwaves, i.e., the output, according to the processing time of the material entering the microwave heating apparatus 30, i.e., the temperature difference between the core temperature inside the material and the temperature of the material outer portion within the short time as much as possible. It is preferable to control so that it may rise to a predetermined range so that it is not large.
- the microwave when the microwave is irradiated for 3 to 5 minutes at the level of 0.1 ⁇ 1.0W per 1g of kimchi material passing through the microwave heating device 30, the core temperature of the internal tissue of the material rises to 35 ⁇ 40 °C .
- the temperature rises to 60 ° C. or more, so that the outside air at room temperature is sufficiently blown to the blower 38 so that the material does not ripen by heat or damage tissue. It is preferable to heat-treat the material so as not to overheat while blowing the material.
- the weight of the material is reduced by 5 to 10% while moisture is evaporated, and it is possible to quickly increase the temperature of the material.
- the microwave heating device 30 In the heat treatment process of the material, it is preferable to discharge the steam generated inside the microwave heating device 30 to the outside as soon as possible so that the generated microwaves are not unnecessarily heated by heating the air containing the steam.
- the heat of the air for cooling the magnetron 34 is recovered through the 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 transfer conveyor 90 is configured using a belt conveyor or a network conveyor.
- the hot air device (40) is heated and dried for 10 to 40 minutes so that the core material temperature of the material passed through the microwave heating device 30 to maintain the core temperature of 35 ⁇ 60 °C to 80 ⁇ 95% of the original weight .
- the hot air device 40 passes through the microwave heating device 30 and is then loaded into the conveying conveyor 91, an inlet 41 into which the material to be conveyed is introduced and hot air is applied to discharge the dried material.
- the discharge outlets 42 are formed in opposite directions to each other.
- the hot air device 40 may be configured as a rotary drum type hot air device 140.
- the rotary drum hot air device 140 is, as shown in Figure 5 and 8, the porous rotating drum 142 is rotatably installed in the case 141 and a plurality of holes are formed on the circumferential surface, and the rotation A plurality of stirring blades 143 are installed on the inner surface of the drum 142 in a state protruding toward the center, and a screw is installed inside the rotating drum 142 and installed to rotate together with the rotating drum 142 ( 148 and a blower 144 for supplying hot air toward the rotating drum 142.
- a heater 145 is installed between the blower 144 and the rotary drum 142 to heat the blown air.
- And heat recovery device 147 to recover the heat discharged by performing heat exchange between the hot air discharged through the rotating drum 142 and the outside air sucked into the suction port of the blower 144 to save energy It is also possible to install.
- the rotating shaft of the rotating drum 142 is connected to the shaft of the motor 154 by using a power transmission device.
- various power transmission means such as a chain and a sprocket, a belt and a pulley, and a gear may be applied.
- an inlet hole connected to the hopper 149 is formed at one circumferential surface.
- the rotation of the rotating drum 142 while the rotary drum 142 is rotated so as to supply the material through the inlet 41 while the inlet hole is aligned with the hopper 149 is in communication with the hopper 149. It is also possible to configure the material so that the material is smoothly introduced into the rotating drum 142 by pausing. In this case, it is also possible to control the rotation of the motor 154 to be temporarily stopped.
- the rotating drum 142 may be formed using a porous plate having a plurality of holes, or may be formed using a mesh wire mesh sheet or the like.
- the screw 148 is installed in the rotary drum 142 so that the material carried through the inlet hole is smoothly transferred to the outlet hole as it rotates.
- the screw 148 is fixedly installed to rotate together with the rotating drum 142. At this time, the rotating shaft of the rotating drum 142 performs a function as an axis of the screw 148 and an axis rotatably supporting the rotating drum 142.
- the screw 148 may be formed to have a width connected from the inner surface of the rotating drum 142 to the rotating shaft, or may be formed to have a width smaller than the radius of the rotating drum 142 so that a space is formed at the center thereof.
- the stirring blade 143 is formed to protrude in the form of a dam (dam) connecting between the adjacent screw 148 and the screw 148, and formed to a height less than 1/2 of the radius of the rotating drum 142 It is preferable.
- the stirring blade 143 When the stirring blade 143 is installed as described above, the material to be transported can be prevented from coming into contact with only partly exposed to hot air while sliding along the inner surface of the rotating drum 142.
- the stirring blade 143 As a result of the internal material is moved upward along the rotational direction of the rotating drum 142, the stirring effect of the material is mixed by being dropped by the gravity and the position is changed.
- the material below the inner surface of the rotating drum 142 by the stirring blade 143 is moved upward along the rotation of the rotating drum 142 in the state caught on the stirring blade 143, the rotating drum 142 In the upper part of), the stirring action is performed while the upper and lower sides are turned down by the own weight.
- the material conveyed through the conveying conveyor 91 is carried into the inlet 41 of the rotary drum 142 via the hopper 149, and the conveyed material is the stirring blade 143 and the screw ( By the action of 148 is conveyed toward the discharge port 42.
- the hot air heated by the heater 145 while being blown through the blower 144 moves through the inside from the bottom to the top through a plurality of holes formed in the outer circumferential surface of the rotary drum 142.
- the hot air moving while penetrating the inside of the rotating drum 142 contacts the material moving inside the rotating drum 142 from the inlet 41 toward the outlet 42.
- the stirring drum 143 the material inside the rotating drum 142 is agitated while the position is changed, the stirring action is made, the entire heat is made evenly while contacting the hot air.
- the screw 148 may not be provided if necessary.
- the material is not continuously moved, but a predetermined amount of material is introduced into the rotating drum 142 at one time, and then heated by applying hot air to heat the material. It is constructed by exporting and reloading the material.
- the hot air device 40 includes a conveyor hot air device 240.
- the conveyor hot air device 240 is configured using a drying conveyor 92 is arranged in a plurality of stages arranged vertically inside the case 241.
- the drying conveyor 92 is preferably a conveyor consisting of a perforated plate formed with a network conveyor or a plurality of holes so that the hot air flows smoothly to increase the contact with the material.
- the drying conveyor 92 is continuously configured as one, when four cut cabbages (occupation area 600mm * 400mm) are loaded at intervals of 10 seconds, a length of a conveyor of about 2.4 m is required per minute. Therefore, when the material is heat-treated for 20 minutes, the length of the entire conveyor reaches 48 m. Therefore, it is preferable to configure the conveyor in vertical multistage.
- the conveyor hot air device 240 includes hot air tunnels 249 and upper and lower sides of the drying conveyor 92 and the hot air tunnels 249.
- the heater 245 heats air circulated to be supplied to the drying conveyor 92 and outside air introduced from the outside.
- the conveyor hot air fan 240 further includes an air filter 246 installed to collect and filter foreign matter contained in the hot air circulated through the outside air introduced from the outside through the blower 244 and re-blowed. It is also possible.
- a circulation passage 243 through which hot air is circulated is formed at the upper and lower ends of the hot air tunnel 249, and in some cases, the circulation passage 243 is formed only at one of the upper and lower ends of the hot air tunnel 249. 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 conveyor 92 formed in the hot air tunnel 249, and then returns through the circulation passage 243. It is used in the process of coming back and being re-blowed.
- the conveyor hot air blower 240 may be provided with a blower 244 that blows hot air toward the drying conveyor 92 above the hot air tunnel 249.
- an air filter 246 for filtering foreign matter contained in the air circulated through the blower 244 is installed upstream of the blower 244, and the blower A heater 245 for heating the air supplied to the drying conveyor 92 through the passage 244 is installed on the circulation passage 243 above the hot air tunnel 249.
- the blower 244, the air filter 246, and the heater 245 may be prevented from being directly exposed to steam and washing water used to clean the inside. So that the cleaning and maintenance is easy.
- the remaining configuration of the conveyor hot air device 240 shown in FIG. 13 can be implemented in the same configuration as the conveyor hot air device 240 shown in FIG. 12, and thus, detailed descriptions thereof will be omitted.
- the temperature of the preheated or heated material is increased or decreased while passing through the microwave heating device 30. That is, the material is heated and dried while circulating the hot air so as to be adjusted as close as possible to the temperature of the hot air as uniformly as possible.
- the weight of the material is reduced by about 5 to 10%, and the enzyme, yeast, and microorganisms in the kimchi material are inactivated.
- the exhaust heat is exchanged with the outside air introduced into the blower 244 to recover the heat. It is also possible to further configure a heat recovery device 247 for recycling.
- the drying conveyor 92 installed in the plurality of stages is disposed so that both ends thereof are arranged in a zigzag pattern, and the drying conveyors 92 of the upper and lower sides are moved in mutual directions. Operate to reverse.
- the drying conveyor 92 When the drying conveyor 92 is configured and operated as described above, the drying conveyor 92 is transferred from the outlet of the microwave heating apparatus 30 through the transfer conveyor 91 to the uppermost drying conveyor 92 through the inlet 41. The kimchi material moved to the drop-loaded to the upper surface of the drying conveyor 92 of the stage located immediately below the end, and this process is repeated and finally discharged to the outlet 42 through the lowermost drying conveyor 92 .
- the material loaded and transported in the multi-stage drying conveyor 92 is heated and dried while being in contact with the hot air blown by the blower 244 in a vertical intersection direction 90 ° with the traveling direction of the drying conveyor 92. Is done.
- the hot air passing through the hot air passage 248 in which the drying conveyor 92 operates is sucked back toward the blower 244 via the circulation passages 243 formed on the upper and lower portions of the drying conveyor 92 to be re-blowed. And, the part of the hot air is recycled is discharged to the outside through the heat recovery device 247, the corresponding external air flows through the heat recovery device 247 and receives the arrangement is supplied to the blower 244.
- the heater 245 is controlled to keep the air supplied to the drying conveyor 92 at about 20 to 30 ° C. to lower the temperature of the material. It is also possible to configure so as to reduce the cooling load of the brine cooling immersion apparatus 50 of the next step.
- the microwave heating apparatus 30 may be installed without the hot air apparatus 40. In this case, it is preferable to irradiate the microwave of the microwave heating device 30 at low power for 5 to 20 minutes so that the material is uniformly heated to 35 to 60 ° C. if possible.
- the heat treatment device 20 may be constituted by a microwave heating device 30 and a hot air device 40 which are disposed in a drying conveyor 92 which is continuously installed in one stage.
- the microwave heating device 30 and the hot air device 40 may be repeatedly installed in the drying conveyor 92 in which the heat treatment device 20 is continuously installed in one stage.
- the microwave heating device 30 is repeatedly treated for 1 to 3 minutes and the hot air device 40 for 5 to 10 minutes for a short time, so that a part of the material is not overheated and the core temperature of the material is about 35 to 60 ° C. It is desirable to allow at least 10 minutes to heat dry.
- the heat treatment device 20 may be configured by installing only the hot air device 40 without providing the microwave heating device 30. In this case, it takes a long time to heat the material because it uses conduction heat by convection, so that the hot air is circulated at a high temperature of nearly 70 ° C in the initial range without damaging the structure of the material. It is preferable to make it close, and to make it circulate for 50 to 60 degreeC hot air for 1-2 hours so that a material may heat-dry, without overheating to 60 degreeC or more.
- the heat treatment device 20 may be configured only with the drum type hot air device 140 or the conveyor type hot air device 240, or may be configured by combining the drum type hot air device 140 and the conveyor type hot air device 240. It is possible.
- the microwave heating device 30 and the hot air device 40 are dried while maintaining the internal (deep) temperature of the kimchi material at about 35 to 60 ° C, loss of aroma of the main material, texture and texture It is possible to prevent the fall and to increase the drying speed. That is, cell tissues such as cell membranes of materials are not deteriorated or deformed by heat, damage or damage to tissues, and the active ingredients inside the cell membranes can be prevented from escaping with the evaporation of water to the outside.
- the immersion time of the material is preferably determined in consideration of the degree of breathing of the material, that is, the degree of softening of the material in consideration of the dehydration amount of the material, the temperature of the brine and the target salinity of the material.
- the brine cooling immersion apparatus 50 includes an immersion tank 52 in which the brine is stored, and a moving device 54 for moving the material carried in the immersion tank 52 in the immersed state.
- the moving device 54 is installed on the upper part of the immersion tank 52 to rotate the moving blades of the plurality of rectangular gold meshes to move the imported material toward the discharge port in the state immersed in the brine.
- the immersion time of the material can be adjusted according to the rotational speed of the moving device (54).
- the moving speed of the material in the immersion tank 52 is increased, and the immersion time of the material is shortened.
- the rotating speed of the moving device 54 is slowed, the material is immersed. It will take longer.
- a high salinity saline tank for storing 20 to 30% of high salinity saline, when the salinity of the immersion tank 52 is lower than the set salinity range supplying high salinity saline Configure to keep in the set range.
- the salinity of the brine of the immersion tank 52 is higher than the set range is configured to supply a constant (water) without salt to maintain the salinity in the set range.
- the immersion tank 52 may further comprise a salinity control device 59 for automatically adjusting the salinity according to the set salinity.
- the immersion tank 52 is provided with a salinity measuring device for measuring salinity, and a temperature sensor for measuring the temperature.
- the brine supply device 53 is installed on both sides of the immersion tank 52 and the inner surface of the bottom surface such as a plurality of brine spouts to eject and supply the brine.
- the brine supply apparatus 53 When the brine supply apparatus 53 is installed as described above and the brine is ejected, the brine and the kimchi material are sufficiently in contact with each other so that the temperature of the material is lowered, and dehydration from the material is also effective.
- the brine supply device 53 it is also possible to configure the brine supply device 53 to bubbling air at the bottom of the immersion tank 52 by installing a plurality of air supply ports on the bottom surface of the immersion tank 52.
- the immersion tank 52 is configured in a dual structure, the outside cold air or cold water circulates the dual space to maintain the brine inside the cooled state at a temperature of 0 ⁇ 30 °C of the immersion tank 52 It is also possible to configure to cool the temperature.
- the inside of the double wall of the immersion tank 52 may be configured to circulate the groundwater in summer, and to configure the cold air outside to circulate in the winter.
- the UV or plasma sterilizer 58 for sterilization and foreign substances contained in the brine is removed It is also possible to additionally install a filtering device 57 or the like to circulate the brine in the immersion tank 52 at all times to manage the brine hygienically.
- the material passing through the brine cooling immersion apparatus 50 is to maintain the core temperature below 30 °C, weight loss is made of about 3-7%.
- the water present in the cells of the kimchi material is partially discharged to further reduce the water content.
- the immersion for breathing is performed for about 10 to 40 minutes.
- the brine cooling immersion apparatus 50 it is possible to adjust the target salinity of the kimchi main material by adjusting the salinity and the immersion time of the brine, but since the salt is almost infiltrated into the material under immersion conditions of about 40 minutes Unsalted breath becomes possible.
- washing apparatus 60 washing of the material passing through the brine cooling immersion apparatus 50 is performed.
- the washing apparatus 60 includes a washing tank 62 in which the washing water is stored, and a washing water supply device 64 having spray holes formed on both sides and the bottom of the washing tank 62 to eject the washing water.
- the washing water supply device 64 installs a plurality of washing water ejection outlets on both sides of the washing tank 62 to eject the washing water in the discharging direction, and a plurality of air at the bottom of the washing tank 62 so that the material and the washing water contact well. It is possible to configure the supply port to bubble the air at the bottom of the washing tank (62).
- the material carried in the washing tank 62 is moved in the discharge port direction by the flow of the washing water is ejected.
- some or all of the washing water may be configured to pass through the filtering device 67 and the sterilizing device 68.
- a cross-linking conveyor 94 for transferring the material of the immersion tank 52 to the washing tank 62 of the washing device 60 is installed.
- the cross-link conveyor 94 is preferably composed of a stainless steel conveyor, a belt conveyor or the like.
- cross-link conveyor 94 is configured as a belt conveyor, it is also possible to form a plurality of projections or protrusions long in the width direction to effectively pull up the material.
- the washing device 60 may be configured by continuously installing two or more washing tanks 62. In this case, it is also possible to configure the crosslinking conveyor 94 between the cleaning tanks 62 to transfer the material.
- dehydration apparatus (70) after the washing process in the washing apparatus (60), dehydration is performed on the material carried in and transferred to the seasoning and blending apparatus (80).
- the dewatering device 70 as shown in Figure 5, a vibrating conveyor 72 to which the material passed through the washing device 60 is loaded and conveyed, and the high-speed wind in the upper portion of the vibrating conveyor 72 It comprises a blower 74 for blowing.
- the vibrating conveyor 72 is composed of a mantle conveyor or the like so that the dehydration of moisture contained in the material adsorbed or contained effectively.
- Vibration is applied to the vibration conveyor 72 so that the dewatering of the material to be loaded and transported above is effected effectively.
- the dewatering device 70 is configured as described above is dehydrated while being separated from the water falling on the material conveyed and transported to the vibration conveyor 72 by the high-speed wind supplied through the blower (74) As the vibration conveyor 72 vibrates, falling water and dehydration are made faster.
- the dewatering device 70 is a loading container 75 for the material passed through the washing device 60 is transferred by the inclined conveyor 95 and waiting for loading, and the loading container ( 75) a rotary dewatering device 76 is installed in the lower portion and the material is dropped into the loading container 75, the rotary dewatering device.
- a lower opening of the loading container 75 is provided with an opening / closing opening and closing which is not shown in the drawing.
- the opening and closing opening is opened and the material loaded and waiting inside the loading container 75.
- the drive motor of the rotary dehydrator 76 is operated to rotate 2 to 3 minutes at high speed while dehydrating the material by the rotary centrifugal force.
- a net conveyor 96, an inclined conveyor 97, a transfer conveyor 98 and the like are installed.
- the dewatering device 70 is a net conveyor 96 for conveying the material passed through the cleaning device 60, and the contact portion with the material is composed of an elastic material and the net conveyor ( And a pressing conveyor 78 installed on the upper portion of the 96.
- the contact portion with the material of the pressing conveyor 78 may be configured in the form of an air bag, or may be configured using an elastic material such as a foamed synthetic resin such as a sponge.
- the contact portion with the material of the pressing conveyor 78 is made of an elastic material as described above, it is possible to minimize the deformation or damage to the material form because the material is pressed at a suitable pressure.
- the crimping conveyor 78 moves at the same speed as the man conveyor 96, water is released from the material by compressing the material loaded and transported on the upper part of the man conveyor 96 toward the man conveyor 96. Dehydration is performed. In addition, vibration may be applied to the net conveyor 96 and the pressing conveyor 78 so that the water may be well drained from the material during the dehydration, and the water may be easily blown to the compressed material. It is also possible to configure so as to fall.
- seasoning compounding device 80 to mix kimchi by mixing the seasoning with the dehydrated material, and a packing device for packing the kimchi with the seasoning ( It is also possible to install 88 so that the process continues.
- the seasoning blending device 80 passes through the rotating seasoning blending drum 82 and the dehydrating device 70 and is supplied into the seasoning blending drum 82. It comprises a screw 84 and a stirring blade 85 for conveying towards the packaging device 88 while mixing the ingredients and the seasoning injected from the seasoning feeder evenly.
- the stirring blade 85 can be carried out by applying the configuration of the rotating drum 142, screw 148, stirring blade 143, Detailed description will be omitted.
- the screw 84 is installed to rotate together with the seasoning mixing drum 82 inside the seasoning mixing drum 82, the stirring blade 85 is the inner surface of the seasoning mixing drum 82 Protruding toward the center in the connection between the adjacent blades of the screw 148, it is possible to form and install in the form of a dam (dam) to block a gap.
- a dam dam
- seasoning blending drum 82 unlike the rotating drum 142, a plurality of holes are not formed on the outer circumferential surface, and the material conveyed through the vibration conveyor 72 of the dehydration device 70 is the seasoning blending drum 82 It is configured to be carried toward the side of one side of the center.
- the packaging device 88 is made to wrap the kimchi seasoned with the seasoning.
- the packaging device 88 can also be configured to operate automatically.
- packaging device 88 can be generally applied to the configuration of various packaging devices used in the food packaging process, detailed description thereof will be omitted.
- Transfer conveyor 98 is installed to transfer from the seasoning mixing device 80 to the packaging device 88.
- the dehydration device 70, the seasoning mixing device 80, the packaging device 88 may be configured to be performed by hand in a separate line, separated by a series of manufacturing processes in a continuous configuration as a separate manufacturing process It is also possible to carry out by.
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Abstract
Description
Claims (24)
- 정선 및 절단된 김치 재료를 가열 건조시키는 단계를 포함하는 신속 김치재료 숨죽임방법.
- 청구항 1에 있어서,상기 가열 건조시키는 단계는 정선 및 절단된 김치 재료의 심부 온도가 35~60℃에 도달되어 10분이상 유지되도록 재료에 마이크로파를 조사하여 재료의 원래 무게의 80~95%가 되도록 구성되는 신속 김치재료 숨죽임방법.
- 청구항 1에 있어서,상기 가열 건조시키는 단계는 정선 및 절단된 김치 재료의 심부 온도가 35~60℃에 도달되어 10분이상 유지되도록 재료에 열풍 또는 적외선을 가하여 재료의 원래 무게의 80~95%가 되도록 구성되는 신속 김치재료 숨죽임방법.
- 청구항 1에 있어서,상기 가열 건조시키는 단계는 정선 및 절단된 김치 재료의 심부 온도가 35~60℃에 도달되어 10분이상 유지되도록 재료에 마이크로파를 조사한 다음, 재료에 열풍 또는 적외선을 가하여 재료의 원래 무게의 80~95%가 되도록 구성되는 신속 김치재료 숨죽임방법.
- 청구항 1에 있어서,0~30℃의 온도를 유지하는 3~25% 농도의 염수에 가열 건조된 재료를 침지시키는 단계를 더 포함하는 신속 김치재료 숨죽임방법.
- 정선 및 절단된 김치 재료의 심부 온도가 35~60℃에 도달되어 10분이상 유지되도록 가열 건조시키는 단계와,가열 건조를 행한 김치 재료에 양념을 배합하여 김치를 제조하는 단계를 포함하는 신속 저염김치 제조방법.
- 청구항 6에 있어서,가열 건조를 행한 김치 재료를 0~30℃의 온도를 유지하는 3~25% 농도의 염수에 침지시키는 단계와,염수에 침지한 재료의 세척과 탈수를 행하는 단계와,세척과 탈수를 행한 김치 재료에 양념을 배합하여 김치를 제조하는 단계를 더 포함하는 신속 저염김치 제조방법.
- 청구항 6에 있어서,상기에서 가열시키는 단계는 김치 재료의 원래 무게의 80~95%로 건조되도록 구성하는 신속 저염김치 제조방법.
- 청구항 6에 있어서,상기 가열시키는 단계는 정선 및 절단된 김치 재료에 마이크로파를 조사하도록 구성하는 신속 저염김치 제조방법.
- 청구항 6에 있어서,상기 가열시키는 단계는 정선 및 절단된 김치 재료에 열풍 또는 적외선을 가하도록 구성하는 신속 저염김치 제조방법.
- 청구항 6에 있어서,상기 가열시키는 단계는 정선 및 절단된 김치 재료에 외부공기를 송풍하면서 마이크로파를 조사한 다음, 재료의 심부 온도가 35~60℃로 유지되도록 재료에 열풍을 가하거나 또는 적외선을 조사하도록 구성하는 신속 저염김치 제조방법.
- 정선 및 절단된 재료를 가열시켜서 재료의 심부 온도가 35~60℃에 도달되게 하고 재료의 원래 무게의 80~95%로 되도록 건조시키는 열처리장치와,0~30℃의 온도를 유지하는 3~25% 농도의 염수에 상기 열처리장치를 통과한 재료를 침지하는 염수냉각침지장치와,상기 염수냉각침지장치를 통과한 재료에 대한 세척을 행하는 세척장치를 포함하는 신속 저염김치 제조시스템.
- 청구항 12에 있어서,상기 염수냉각침지장치는 염수가 저장되는 침지조와, 상기 침지조 내부에서재료를 염수에 침지 이동시키는 이동장치와, 염수를 분출 공급시키는 염수공급장치를 포함하는 신속 저염김치 제조시스템.
- 청구항 12에 있어서,상기 열처리장치 전에 설치되고 정선된 재료를 2~4등분으로 절단한 후에 세절하는 절단세절장치를 더 포함하는 신속 저염김치 제조시스템.
- 청구항 12에 있어서,상기 열처리장치는 정선 및 절단된 재료에 송풍을 하면서 마이크로파를 조사하는 마이크로파가열장치를 포함하는 신속 저염김치 제조시스템.
- 청구항 12에 있어서,상기 열처리장치는 이송컨베이어에 적재된 상태로 이송되는 재료 또는 다공성 회전드럼 내로 반입되는 재료의 심부 온도가 35~60℃로 유지되도록 열풍을 가하여 재료의 원래 무게의 80~95%로 되도록 1~2시간 건조시키는 열풍장치를 포함하는 신속 저염김치 제조시스템.
- 청구항 16에 있어서,상기 열풍장치는 회전드럼식 열풍장치 또는 컨베이어식 열풍장치로 구성하고,상기 회전드럼식 열풍장치는 케이스의 내부에 회전가능하게 설치되고 원주면에 다수의 구멍이 형성되는 다공성 회전드럼과, 상기 회전드럼의 내면에 중심부를 향하여 돌출하는 상태로 설치되는 복수의 교반날개와, 상기 회전드럼쪽을 향하여 열풍을 공급하기 위한 송풍기와, 상기 송풍기와 회전드럼 사이에 설치되고 송풍되는 공기를 가열하기 위한 히터를 포함하고,상기 컨베이어식 열풍장치는 케이스의 내부에 수직상으로 배열되어 복수개의 단으로 설치되며 망컨베이어나 다수의 구멍이 형성되는 타공판으로 이루어지는 건조컨베이어와, 상기 건조컨베이어의 상하와 양 측면을 감싸도록 설치되는 열풍터널과, 상기 건조컨베이어의 수평방향으로 열풍이 송풍되게 하는 송풍기와, 상기 송풍기를 통과하여 상기 건조컨베이어쪽으로 송풍되는 공기를 가열시키기 위한 히터를 포함하는 신속 저염김치 제조시스템.
- 청구항 17에 있어서,상기 회전드럼식 열풍장치는 상기 회전드럼의 내부에 설치되고 상기 회전드럼과 함께 회전하도록 고정 설치되는 스크류를 더 포함하는 신속 저염김치 제조시스템.
- 청구항 12에 있어서,상기 열처리장치는 절단 세절된 재료에 송풍을 하면서 마이크로파를 2~20분간 조사하는 마이크로파가열장치와, 이송컨베이어에 적재된 상태로 이송되거나 또는 다공성 회전드럼 내로 반입되는 상기 마이크로파가열장치를 통과한 재료에 재료의 심부 온도가 35~60℃로 유지되도록 열풍을 가하여 재료의 원래 무게의 80~95%로 되도록 10~40분간 건조시키는 열풍장치를 포함하는 신속 저염김치 제조시스템.
- 청구항 19에 있어서,상기 열처리장치는 동일 이송컨베이어상에 연속으로 설치되는 상기 마이크로파가열장치와 열풍장치로 구성하는 신속 저염김치 제조시스템.
- 청구항 12에 있어서,상기 세척장치는 세척수가 저장되는 세척조와, 상기 세척조의 내부면에 연결 설치되어 세척수를 분출 공급하는 세척수공급장치를 포함하는 신속 저염김치 제조시스템.
- 청구항 12에 있어서,상기 세척장치를 통과한 재료에 대한 탈수를 행하는 탈수장치와,상기 탈수장치를 통하여 탈수가 이루어진 재료에 양념을 배합하는 양념배합장치와,양념이 배합된 김치를 포장하는 포장장치를 더 포함하는 신속 저염김치 제조시스템.
- 청구항 22에 있어서,상기 탈수장치는 상기 세척장치를 통과한 재료가 적재되어 이송되고 진동하면서 낙수에 의해 탈수가 이루어지는 진동컨베이어를 포함하는 신속 저염김치 제조시스템.
- 청구항 22에 있어서,상기 양념배합장치는 회전하는 양념배합드럼과, 상기 탈수장치를 통과하여 상기 양념배합드럼 내부로 공급된 김치 재료와 양념공급기로부터 주입되는 양념을 고르게 혼합시키면서 상기 포장장치쪽으로 이송시키기 위해 상기 양념배합드럼의 내부에 고정 설치되는 스크류와 교반날개를 포함하는 신속 저염김치 제조시스템.
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JP2016538489A JP2016533754A (ja) | 2013-08-29 | 2014-05-26 | 迅速なキムチ材料の柔軟化方法、迅速な低塩キムチの製造方法、及び製造システム |
CN201480003248.1A CN104994742B (zh) | 2013-08-29 | 2014-05-26 | 泡菜材料快速杀青方法和低盐泡菜快速制造方法及制造系统 |
EP14841132.5A EP3045046A4 (en) | 2013-08-29 | 2014-05-26 | Method for quickly salting kimchi ingredients, and method and system for quickly preparing low-salt kimchi |
AU2014312671A AU2014312671B2 (en) | 2013-08-29 | 2014-05-26 | Method for quickly salting kimchi ingredients, and method and system for quickly preparing low-salt kimchi |
US14/912,948 US20160205977A1 (en) | 2013-08-29 | 2014-05-26 | Method for quickly salting kimchi ingredients, and method and system for quickly preparing low-salt kimchi |
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