KR100697853B1 - Drying machine for Steamed rice plants - Google Patents

Abstract

The present invention relates to a steamed rice drying apparatus for manufacturing steamed rice by drying the steamed rice by a hot air system for drying the steamed rice containing a large amount of moisture using a hot air hot air generated by a hot air fan to produce steamed rice.

The steamed rice drying apparatus according to the present invention is a drying table for drying the steamed rice loaded by introducing a hot air blower 10 and a dry hot air generated by the hot air blower 10 to generate a high-temperature drying hot air blown as shown in FIG. 20, the hot air fan 10 and the drying rack 20 are connected to a hot air pipe (p) made of a cylindrical corrugated pipe to supply the dry hot air of the hot air fan 10 to the drying rack 20, the drying rack (20) ) Is a cubic shape without a lid on the upper side and hot air is introduced into the sealed space at the lower side of the loading chamber 210 and the lower side of the loading chamber 210 configured to discharge hot air from the bottom surface and is discharged to the loading chamber 210. It is composed of a heat filling chamber 220 having a structure.

Description

Steamed rice dryer for steamed rice production {Drying machine for Steamed rice plants}

1 is a perspective view of a steamed rice drying apparatus for producing steamed rice according to the present invention.

Figure 2 is a front view of a steamed rice drying device for producing steamed rice according to the present invention.

Figure 3 is an exploded view of the drying rack of the steamed rice drying device for producing steamed rice according to the present invention.

**** Description of the major symbols in the drawings ***

10: hot air fan 20: drying rack

210: drying chamber 220: heat filling room

211: perforated plate 212: hot air balloon

The present invention relates to a steamed rice drying apparatus for manufacturing steamed rice by drying the steamed rice by a hot air system for drying the steamed rice containing a large amount of moisture using a hot air hot air generated by a hot air fan to produce steamed rice.

In the past, when food was scarce, steamed rice, which was harvested early in the immature season rather early than the proper harvest time, was used for food. After steaming, it is dehydrated, dried in the sun, milled, and edible in dried form. This steamed rice is mainly edible in the southern provinces. Until recently, it has been used continuously as a snack. Although the consumption has decreased gradually compared to the past, it is still nutritionally excellent and can be easily eaten in the form of snacks without any special cooking process. In the long term, foreign sailors who ride boats also consume. The production of such steamed rice is made on a small scale, and the process is also on the domestic scale. The manufacturing method is an unscientific and labor-intensive method by experience, and the quality of taste, aroma, etc. is not kept constant and is also a poor reality in terms of hygiene. The production of steamed rice proceeds in the order of harvesting immature glutinous rice, immersing and dehydrating, and then steaming, drying and milling the rice.

Processes that affect the quality of steamed rice are a steaming process and a drying process. In the conventional rice steaming process, steaming is performed by applying heat at the bottom. There is a limit to uniformly ripening raw materials such as Seori ripening, and the drying process is using natural drying without the use of special drying facilities. This process has a lot of hygiene problems such as a lot of labor, rainy, rainy season deterioration, loss caused by people and vehicles passing by, and polluted by rats. This drying process is an important process for producing the taste and aroma, the current conventional drying method is difficult to produce a uniform product in terms of quality and a lot of taste and aroma falls. The quality of the steamed rice currently produced is very small, with 20-40% copper grains and 10-20% damage grains.

An object of the present invention is to provide a drying apparatus for drying steamed rice using hot air, that is, a hot air system, to solve the problems of the conventional drying process that relies on solar drying in steamed rice manufacturing and is particularly uniform. It is a feature to provide a device for drying steamed rice to provide a drying device to achieve a good taste and quality steamed rice to be dried.

The steamed rice drying apparatus for manufacturing steamed rice according to the present invention is characterized in that it consists of a drying fan configured to eject hot air through a hot air generating hot air and a tuyere formed on the bottom surface of the loading chamber loaded with steamed rice.

With reference to the accompanying drawings with respect to the present invention made of a configuration as described above will be described in detail.

However, the terms or words used in the present specification and claims are regarded as concepts selected by the inventors as the best way to explain the present invention and the meanings consistent with the technical spirit of the present invention in grasping the technical contents of the present invention. It should be properly interpreted as a concept.

1 is a perspective view of a steamed rice drying apparatus for producing steamed rice according to the present invention, Figure 2 is a front view of a steamed rice drying apparatus of the present invention.

The steamed rice drying apparatus according to the present invention, as shown in Figures 1 and 2 to dry the steamed rice loaded by introducing a hot air blower 10 and a dry hot air generated from the hot air blower 10 to generate a high-temperature drying hot air blown It consists of a drying rack 20 to.

The hot air fan 10 and the drying rack 20 are connected to the hot air pipe (p) made of a cylindrical corrugated pipe to supply the drying hot air of the hot air fan 10 to the drying rack 20.

Figure 3 is an exploded view of the drying rack of the steamed rice drying apparatus for producing steamed rice according to the present invention.

The drying rack 20 is a cubic form without a lid on the upper side, as shown in Figure 3 and hot air to the space sealed in the lower side of the loading chamber 210 and the lower side of the loading chamber 210 configured to be ejected from the bottom surface It is composed of a hot filling chamber 220 having a structure that is drawn in and discharged into the loading chamber 210.

The boundary surface, which is the bottom surface of the loading chamber 210 and the ceiling surface of the hot filling chamber 220, is a porous plate 211 made of a material having good thermal conductivity.

The porous plate 211 is formed with a plurality of hot air holes 212 of the through hole.

The hot air filling chamber 220 forms a cubic space in which the porous plate 211, which is the bottom surface of the loading chamber 210, is shared as a ceiling surface and forms a through hole in one side wall. Connect the hot air duct (p).

The steamed rice drying apparatus according to the present invention having the above-described configuration loads steamed rice containing a large amount of moisture into rice steamed with steam in the loading chamber 210 of the drying table 20, and then operates a warm air heater 10 to generate dry hot air. The hot air balloon formed in the porous plate 211 which is the ceiling surface of the heat filling chamber 220 and the bottom surface of the loading chamber 210 by introducing into the heat filling chamber 220 of the drying rack 20 through a connecting pipe p. Blow dry hot air to the steamed rice loaded in the loading chamber 210 through the 212 to perform the hot air drying to remove the moisture contained in the steamed rice.

When steamed rice is dried with a steamed rice drying device according to the present invention, since the steamed rice of excellent taste and quality can be obtained by uniform drying, it is lowered after the first drying by hot air of higher temperature in order to achieve uniform drying. The drying process is completed by taking the combined drying method of secondary drying by hot air of temperature to make the final moisture content of 15% ~ 16% of steamed rice.

The reason why the combined drying method is selected is to prevent steamed rice from becoming more uniformly dried and causing unfavorable effects on the texture of steamed rice due to cracking of steamed rice due to sudden dehumidification of steamed rice.

And in drying the steamed rice having moisture by using the steamed rice drying apparatus according to the present invention, when the composite drying method is applied to the hot air temperature during the first drying 40 ℃ ~ 60 ℃, the hot air temperature of the second drying It is preferable to set it as 30 to 40 degreeC. Drying time depends on the amount of steamed rice to be dried (loading considering the thickness of loaded rice), that is, the capacity of the steamed rice dryer, but if the total drying time is a capacity achieved within the range of 5 to 15 hours, In this case, the first drying time is 2 hours to 3 hours, and the second drying time is 3 hours to 12 hours.

The steamed rice drying apparatus according to the present invention having the configuration and operation as described above is dried through an artificial means, so unlike in the past, the effect of climate is less and uniformly dry steamed rice by coating the steamed rice dried by the device, the quality of the steamed rice. The result of comparing to the conventional one (Table 1) shows that the “L” value representing the brightness in the color is 71.36 for the untreated control, 50.21 for the conventional method and 58.53 for the dried device according to the present invention dried with hot air. In addition, the brightness of the conventional steamed rice products is somewhat superior, with the occurrence of copper halide, the conventional method showed a large difference of 18.9%, and the hot air drying by the drying apparatus according to the present invention was 9.6%. It can be caused by fire, and is closely related to yield. The value of “a” also shows less change in the dry bulbs caused by hot air. The maintenance of the inherent color of the jjinssal by the device according to the present invention showed superior to drying in a hot-air drying. In addition, the same results were observed in Baekdo, and it was judged that the drying method with hot air was superior to that of the conventional method. In the sensory properties of steamed rice (Table 2), the product produced by the improved method in the overall quality showed excellent values, and in terms of smell, taste, appearance and texture, the results were excellent.

Table 1. Quality of steamed rice after drying

General characteristics Control Conventional Drying Method Invention Moisture content (%) 15.2 13-15 14.6 Chromaticity L value 71.36 50.21 58.53 a value 2.34 -1.23 -0.54 b value 22.35 21.05 22.25 Donghal percentage (%) 3.2 18.9 9.6 White peach 26.1 17.4 18.5 protein 9.0 8.7 8.5

Table 2. Sensory Quality Characteristics of Steamed Rice after Drying

Sample Characteristics Conventional Drying Method Invention Smell quality 6.70 7.58 Appearance quality 6.64 8.93 Quality of taste 6.55 7.53 Quality of organization 6.45 8.63 Overall quality 6.38 8.48

Claims (3)

The hot air fan 10 that generates and blows the high temperature dry hot air and the drying fan 20 that introduces the dry hot air generated from the hot air fan 10 to dry the steamed rice and the hot air of the hot air fan 10 to the drying bar 20. It consists of a hot air pipe path (p) that is a moving path, The drying rack 20 is connected to one end of the hot air pipe path (p) is filled with hot air filled with a hot air chamber 220 and the loading chamber 210 is located on the upper side of the hot air filled chamber 220 is opened to the upper side and The steamed rice manufacturing apparatus for manufacturing steamed rice, which is installed between the loading chamber 210 and the hot filling chamber 220, includes a porous plate 211 through which a plurality of hot air holes 212 are perforated. delete delete

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