JPH0518545B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for cleaning and sterilizing foods, which simultaneously cleans and sterilizes vegetables, seafood, seaweed, and the like.

(Prior Art) Conventionally, when cleaning and sterilizing food, the food is first washed in a washing device and then transferred to a sterilization device for sterilization.

(Problem to be Solved by the Invention) However, in such conventional methods, the material is first washed in a washing device, then placed in a basket, etc.
Since the food is sterilized by being transferred to a sterilizer containing high-temperature water, there is a problem in that it requires manpower to transfer the washed food to the sterilizer, resulting in poor workability. Additionally, in the past, food stored in a basket was simply immersed in high-temperature water in a sterilizer, which resulted in uneven sterilization between the surface and center of the basket, which resulted in the sterilization not reaching the center. Therefore, there was a problem that if the food was soaked for a long time, the quality would deteriorate due to discoloration of the food.

The present invention has been made to solve the above-mentioned conventional problems, and its purpose is to provide a cleaning and sterilization method that can simultaneously clean and uniformly sterilize food.

(Means for Solving the Problems) In order to achieve the above-mentioned objects, in the food cleaning and sterilization method of the present invention, the food to be cleaned is put into a water storage tank containing high-temperature water, and then the lower part of the water storage tank is heated. The structure is such that high-temperature steam is jetted out to clean and sterilize the items to be cleaned.

Moreover, in the method for washing and sterilizing food products of the present invention, in the method, the object to be washed is forcibly transferred to the discharge side while submerged in water.

Further, in the method for washing and sterilizing food products of the present invention, in the above method, the object to be washed is transferred by using the flow of water promoted by the jet of high-temperature steam.

In addition, in the food cleaning and sterilization method of the present invention, the items to be cleaned are put into a water tank containing high-temperature water, and then high-temperature steam is jetted from the lower part of the water tank to clean and sterilize the items to be cleaned, and In a cleaning and sterilization method in which the object to be cleaned is transferred by using the flow of water promoted by a jet of high-temperature steam, the object to be cleaned is transferred to the discharge side while being submerged in water. did.

(Function) In the food cleaning and sterilization method of the present invention, an object to be cleaned is put into a water tank containing high-temperature water, and then high-temperature steam is ejected from the lower part of the water tank to sterilize the object while cleaning it. Therefore, food can be washed and sterilized uniformly at the same time and in a short time, improving work efficiency. Furthermore, if the object to be cleaned is configured to be transferred to the discharge side while submerged in water, the object to be cleaned can be sterilized reliably. Furthermore, if the object to be cleaned is transferred using high-temperature steam ejected from the lower part of the tank, there is no need to separately provide a transfer means, and manufacturing costs can be reduced. Furthermore, since high-temperature steam is ejected, it is possible to prevent the temperature of the high-temperature water in the tank from decreasing.

(Example) Hereinafter, an example of the food cleaning and sterilizing method of the present invention will be described in detail while explaining the vegetable cleaning and sterilizing apparatus used for the implementation.

As shown in FIGS. 1 to 4, the cleaning and sterilizing device A mainly includes a water storage tank 1, a cleaning path 2, an inclined jet nozzle 3, a vertical jet nozzle 4, a net conveyor 5, and a three-way switching valve 6. It is prepared as follows.

The water tank 1 is a top-open water tank for storing high-temperature water H of about 80° C. to 95° C. In this embodiment, it has an overflow hole 10 to keep the water level constant, a discharge valve 11, Mobile caster 12
It is equipped with

The cleaning path 2 is a flow path for efficiently cleaning and uniformly sterilizing vegetables W such as spinach by showering air bubbles intensively, and in this embodiment, it is formed in a substantially U-shaped groove shape in cross section. The upper surface of the open end surface 20 on one side serves as an input port 22 equipped with a hopper 21, and the open end surface side on the other side serves as an outlet 2.
3, and the top opening is closed by a lid 24 so as to be openable and closable. In addition, this cleaning path 2
Inclined surfaces 25 are formed at both corner portions of the inner bottom. This cleaning path 2 is connected to the water storage tank 1.
2 installed so as to straddle the opening edges on both sides of the
It is horizontally suspended in the water storage tank 1 by a gate-shaped angle member 26, and in this case, the upper part of the washing channel 2 is exposed slightly above the water surface L of the high-temperature water H. A space 27 communicating with outside air is formed in the upper part of the inside of the cleaning path 2.

The slanted jet nozzle 3 is a high-temperature steam spout for cleaning the vegetables W in the cleaning path 2 by intensively showering them with air bubbles, and for moving the vegetables W to the discharge port 23 side. In this embodiment, a nozzle pipe 30 having an inclined jet nozzle 3 at its tip is connected to two high-temperature steam delivery pipes 3 which are piped along the left and right edges in the longitudinal direction on the back surface of the bottom of the cleaning path 2.
A large number of nozzle pipes 30 are installed at regular intervals on the upper surface of the washing path 2, and each inclined shape A large number of blowholes 3 are opened at the inner bottom of the cleaning path 2 in a plurality of rows along its length. In addition, by tilting the nozzle pipe 30 toward the discharge port 23 side, the blowhole 3
is opened in an inclined manner toward the discharge port 23 side of the cleaning path 2. Further, the through hole 29 is connected to the nozzle pipe 3.
By making the outer diameter larger than the outer diameter of 0, the annular hole 29a formed on the outer periphery of the nozzle pipe 30 is used as an opening for sand and the like to fall.

The vertical nozzle 4 is a high-temperature steam spout for cleaning the vegetables W in the cleaning path 2 by intensively showering them with air bubbles. One high-temperature steam distribution pipe 32 is piped along the longitudinal direction of the section.
A large number of them are provided at regular intervals on the top side of the . In addition, by opening a through hole 29 with a larger diameter than the vertical nozzle 4 at the bottom of the cleaning channel 2 facing each vertical nozzle 4,
An annular hole 29a is formed on the outer periphery of each vertical fumarole 4 to serve as an opening for sand or the like to fall. In addition, blowholes 3 and 4
The reason why high-temperature steam is jetted out is to use the bubbles to clean the object to be cleaned and to prevent the temperature of the high-temperature water H from decreasing. Also, the pressure of high temperature steam is 1 to 5
The weight should be approximately Kg/cm ² .

The net conveyor 5 is provided to prevent the vegetables W put into the high-temperature water H from floating to the water surface and not being sufficiently sterilized, and to prevent the vegetables W from being discharged from the tank 1 without being sufficiently sterilized. The lower transition portion 50 is disposed below the water surface L, and is disposed between the input port 22 and the discharge port 23. The conveyor 5 is rotated in the direction of the arrow, and the rotation speed is set so that the vegetables W are discharged from the tank 1 after being sufficiently sterilized.

The three-way switching valve 6 is a three-way valve for distributing high-temperature steam from the boiler B to the inclined jet nozzle 3 side and the vertical jet nozzle 4 side, and the inlet is connected to the discharge side of the boiler B. At the same time, each outlet is connected to each high temperature steam distribution pipe 31, 32, respectively. Further, the discharge side of the boiler B is provided with a pressure reducing valve 33. In the figure, reference numeral 7 denotes a lifting net conveyor, which is provided in an inclined manner with its lower end inserted into the water storage tank 1 on the discharge port 23 side of the cleaning path 2.

Therefore, since this embodiment is configured as described above, the vegetables W such as spinach that are introduced from the input port 22 are smoothly flowed into the cleaning path 2 by the high-temperature steam ejected from the inclined blowhole 3. He will be sent there.

Next, inside the cleaning path 2, bubbles are generated by high-temperature steam ejected from the inclined jet nozzle 3 and the vertical jet nozzle 4, and the bubbles are generated at the inclined jet nozzle 3, which is opened in an inclined manner. Since the high-temperature water H in the cleaning path 2 flows from the input port 22 side toward the discharge port 23 side, the vegetables W sent into the cleaning path 2 is transferred to the discharge port 23 side while being urged by the flow of high-temperature water, and is pressed against the net conveyor 5, and is transferred together with the net conveyor 5 to the discharge port 23 side. It will be sterilized by water. In this case, the vegetables W move while repeatedly rising and falling due to the floating action caused by being exposed to air bubbles from below and the sinking action due to their own weight, and
The air bubbles diffuse the leaves, and by exposing the diffused leaves to the air bubbles, insects, soil, etc. that have entered between the leaves are separated, and the vegetables W are washed. However, by performing this cleaning within the regulated area inside the cleaning channel 2, the vegetables W can be intensively and efficiently exposed to air bubbles, so that a sufficient cleaning effect can be obtained and , it becomes possible to perform cleaning using air bubbles effectively. Moreover, since the leaves of the vegetables W are diffused by the air bubbles, the vegetables W can be uniformly sterilized. Furthermore, in this embodiment, the vegetables W bathed in air bubbles are prevented from floating above the water surface by the net conveyor 5, and are transferred together with the conveyor 5 while being pressed against the conveyor 5, so that the vegetables W are sufficiently sterilized in the high-temperature water. It will be held in

The vegetables W, which have been sufficiently washed and sterilized in the washing path 2 as described above, are discharged from the discharge port 23, and are successively pulled up outside the water tank 1 by the pulling net conveyor 7, and then It will be cooled, packed in bags, etc., and shipped.

In addition, among the garbage separated from the vegetables W during washing, the garbage floating on the water surface is removed from the overflow hole 1.
0 to the outside with overflow water,
In addition, sediment such as sand falls from the annular hole 29a and accumulates at the bottom of the water tank 1.

In this case, sand and the like are smoothly guided toward the annular hole 29a by the inclined surfaces 25 formed at both corner portions of the inner bottom surface of the cleaning path. Moreover, although the high temperature water H in the water storage tank 1 circulates within the tank 1, sediment such as sand accumulates at the bottom of the tank 1.

In addition, when washing vegetables and other items that tend to turn into crumbs if exposed to air bubbles for too long, or for items whose quality will deteriorate if heated for too long, the feeding effect is better than the vertical blowhole 4 side. By operating the three-way switching valve 6 so that the amount of high-temperature steam sent to a certain inclined jet port 3 side is increased, the feeding speed of the object to be cleaned can be increased. When it is necessary to spray bubbles for a long time or when sterilization is required for a long period of time, the amount of high-temperature steam sent to the vertical nozzle 4 side, which has no feeding effect, will be larger than the slanted nozzle 3 side. By operating the three-way switching valve 6 in this manner, the feeding speed of the object to be cleaned can be slowed down. Further, the above can also be achieved by adjusting the pressure reducing valve 33.

As explained above, in the vegetable washing and sterilization method of this embodiment, after the items to be cleaned are put into a water tank containing high-temperature water, high-temperature steam is ejected from the bottom of the water tank. Since the object to be washed is sterilized while being washed, it is possible to wash vegetables and the like and uniformly sterilize them at the same time, thereby improving work efficiency. Furthermore, since the object to be cleaned can be sterilized while being submerged in water, sterilization can be carried out reliably. In addition, the transfer speed of the items to be cleaned can be adjusted by sending high-temperature steam ejected from the bottom of the tank and adjusting the transfer speed of the net conveyor 5, so it is possible to adjust the transfer speed of the items to be cleaned to suit the type of vegetables W. sterilization can be performed.

Next, FIGS. 5 to 8 show other embodiments of the present invention.

First, the one shown in FIG. 5 is designed to wash and sterilize vegetables W housed in a wire mesh 8 using high-temperature steam ejected from a vertical nozzle 4 disposed in a water storage tank 1.

Next, in the system shown in FIG. 6, the vegetables W are washed by high-temperature steam ejected from a vertical nozzle 4 disposed in the water storage tank 1, and the vegetables W are transferred to the discharge side by a net conveyor 5. This is what I did.

Next, as shown in FIG. 7, as shown in the first embodiment, an inclined jet nozzle 3 and a vertical jet nozzle 4 are arranged in the water storage tank 1, and a round bar 9 is placed in place of the net conveyor 5. A plurality of these are arranged parallel to the flow direction of high-temperature water, and the objects to be cleaned can be transferred only by sending high-temperature steam.

Next, as shown in FIG. 8, as shown in the first embodiment, an inclined jet nozzle 3 and a vertical jet nozzle 4 are arranged in the water storage tank 1, and a net conveyor 5 is arranged.
It is used to wash and sterilize items that do not float on the water surface, such as cut vegetables and shellfish.

Although the embodiments of the present invention have been described above in detail based on the cleaning and sterilizing apparatus used to carry out the present invention, the specific configuration is not limited to these embodiments and is within the scope of the gist of the present invention. Even if there is a design change, etc., it is included in the present invention.

For example, in the embodiment, there are two high-temperature steam pipes 31 for the inclined jet nozzle 3 on the left and right side edges, and two high-temperature steam pipes 31 for the vertical jet nozzle 3
Although the case is shown in which one high-temperature steam pipe 31 is provided in the center, the number, arrangement, etc. of each high-temperature steam delivery pipe are arbitrary.

In addition, although vegetables are described as items to be cleaned, other foods such as seafood and seaweed that require cleaning and sterilization are also included.

Further, the sterilization time and the like of the object to be cleaned are appropriately set depending on the type of the object.

(Effects of the Invention) As explained above, in the method for washing and sterilizing vegetables, etc. of the present invention, after the object to be cleaned is put into a water tank containing high-temperature water, high-temperature steam is ejected from the lower part of the water tank. Since the structure is such that food can be washed and sterilized at the same time, work efficiency can be improved by washing and sterilizing the food at the same time. It can shorten the time. Furthermore, in the above method, if the object to be cleaned is immersed in water and transferred to the discharge side, sterilization can be ensured. Further, in the above method, if the object to be cleaned is transferred using high-temperature steam spouted from the lower part of the tank, a separate transfer means is not required and costs can be reduced. Moreover, in the present invention,
Since high-temperature steam is ejected from the lower part of the water tank, this high-temperature steam can prevent the temperature of the high-temperature water in the tank from decreasing.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal side view showing a cleaning device used for carrying out the cleaning and sterilization method of the present invention, Fig. 2 is a front view of the same, Fig. 3 is an enlarged longitudinal side view showing main parts, and Fig. 4 is a main part. FIGS. 5 to 8 are enlarged longitudinal sectional side views showing essential parts of other cleaning apparatuses used to carry out the cleaning and sterilization method of the present invention. 1: Water tank, 2: Washing path, 3: Inclined fumarole,
4: Vertical blowhole, 5: Net conveyor, 6: Three-way switching valve, 22: Inlet, 23: Outlet, 31:
High temperature steam delivery pipe, 32: High temperature steam delivery pipe, A: Cleaning sterilizer, B: Boiler, W: Vegetables (materials to be washed).

Claims (1)

[Scope of Claims] 1. A food product characterized in that after an object to be washed is put into a water storage tank containing high-temperature water, high-temperature steam is jetted out from the lower part of the water tank to sterilize the object while cleaning it. Cleaning and sterilization method. 2 In the cleaning and sterilization method in which the items to be cleaned are placed in a water tank containing high-temperature water and then high-temperature steam is jetted out from the bottom of the water tank to clean and sterilize the items, the items to be cleaned are submerged in water. A method for washing and sterilizing food, characterized in that the food is forcibly transferred to the discharge side in a state of 3 In a cleaning and sterilization method in which the items to be cleaned are placed in a water storage tank containing high-temperature water and then high-temperature steam is jetted out from the bottom of the water tank to clean and sterilize the items, the transfer of the items to be cleaned is carried out using high-temperature steam. A method for washing and sterilizing food, characterized in that the food cleaning and sterilization method is carried out by utilizing the flow of water promoted by a jet of water. 4. After putting the object to be cleaned into a water tank containing high-temperature water, high-temperature steam is jetted out from the bottom of the water tank to sterilize the object while cleaning it, and the object to be cleaned is transferred by blowing out high-temperature steam. A method for washing and sterilizing food, characterized in that the object to be washed is transferred to a discharge side while submerged in water, in the method for washing and sterilizing food by utilizing the flow of water promoted by the flow of water.