KR101207647B1 - Apparatus and method for manufacturing sheet-type instant rice noodle - Google Patents

Abstract

The present invention relates to a method of manufacturing instant rice noodles with a high rice content, and a manufacturing apparatus thereof, rather than the conventional extrusion method of manufacturing rice noodles, the manufacturing apparatus being a bucket type for transferring raw materials in order of manufacturing lines. (bucket) Elevator, Blow Grinding Machine, Specific Grain Stone Calculator, Rice Separator, Rice Transporter, Rice Extractor, Hydraulic Jet Washer, Separator (Rice / Water), Primary Grinder, Second Grinder, Filter, Rice Porridge Storage Tank, Dough Type Automatic It includes rice dumpling, steaming machine, primary pre-dryer, cooler, drum-type transient transporter, noodle cutting machine, cotton transporter, quantitative cutting machine, automatic molding machine, secondary dryer, cold air blower, packaging transporter, etc. The method realizes the automation of all processes from raw materials to finished finished products. The sheet-type instant rice noodles obtained by this manufacturing apparatus and manufacturing method have excellent plurality and texture. Improve the quality of open ssalmyeon can be mass-produced to maximize production efficiency.

Rice noodles, specific gravity crushers, rice extractors, noodles making

Description

Apparatus and method for manufacturing sheet-type instant rice noodle}

The present invention relates to an instant rice noodle manufacturing apparatus and a method for manufacturing the same, and more particularly, it is formed in a sheet type (sheet type) rather than the conventional extrusion molding method, including pores through a physical drying method while containing a high content of rice The present invention relates to an instant rice noodle manufacturing apparatus and a method for producing the instant rice noodle having excellent source absorption power and excellent digestion absorption power, and capable of instant cooking having a floating property in water without being submerged in soup.

Rice is one of the most important grains on the planet, and has been positioned as the main food for mankind, such as relaxing gastrointestinal function, warming, and suppressing various adult diseases. The consumption is about 3.8 million tons, and more than 1 million tons are left annually.

Therefore, as a result of seeking to use rice, a national food resource, as a second stock other than rice, rice cakes and noodles have been actively researched and developed.

In particular, noodles are traditionally made from wheat flour, but wheat flour is harmful to health when excessively ingested. Also, as the price of wheat flour rises around the world, the existence of processed noodles is difficult.

Therefore, in recent years, the development of other materials that can replace wheat flour with a large price increase is urgently needed, and rice has emerged as a substitute material.

However, when rice is used as a raw material (raw material) instead of the conventional wheat flour, when it is put and processed in a noodle manufacturing apparatus, it does not properly express the unique taste of noodles and has a rich and coarse taste. Despite the recent national encouragement of rice noodles and rice noodles, there is no gluten component due to the nature of the rice, which causes problems in viscosity, elasticity, cooking and texture, so only rice noodles with 10 ~ 30% of rice flour added to wheat flour remain intact. I'm doing it.

In addition, the instant type of imported rice noodles is shortened the gelatinization time by adding modified starch (Modified Starch), etc., but there is a disadvantage that does not match the source due to the addition of starch. As a result, existing rice noodles are hard to dissolve and have a hard texture over time, or have a hard texture.Therefore, there is a limit to satisfying the soft and chewy texture that Koreans prefer, and the phenomenon that the noodles and noodles are separated from the sauce or broth There was a limit in manufacturing / producing the industrial product of the soup type because it was impossible to reproduce the sense of volume visually.

The first object of the present invention is to provide a sheet type instant rice noodles manufacturing apparatus of high rice content, which can satisfy the soft and chewy texture and can be mass-produced.

Another object of the present invention is to provide a manufacturing method performed by the apparatus for producing a sheet type instant rice noodles having a high rice content.

In order to achieve the first object, the sheet-type instant rice noodles manufacturing apparatus according to an aspect of the present invention, a bucket type lift for transferring the raw material (rice), blow grinding machine (噴 風 噴 機), specific gravity Crusher, rice sorter, rice transporter, rice extractor, water jet rice washer, rice / water separator, primary grinder, secondary grinder, filter, rice gruel storage tank, kneading automatic rice gruel, steaming Steamer, primary preliminary dryer, freezer, primary decompressor, two-layer hanger type aging transporter, secondary restorer, drum-type transient transporter ), Noodle making machine, rice noodle transporter, metering cutter, automatic molding machine, secondary dryer, cold air blower, and package transporter.

According to another aspect of the present invention, a method for producing a sheet-type instant rice noodles for achieving the second object, consists of the following steps.

1) injecting the raw material (rice) into the blow grinding machine using a bucket type elevator;

2) polishing the raw material (rice) in the blowing polishing machine;

3) transferring the raw material (rice) polished in the blow grinding machine to a specific gravity granulator, and then using the specific gravity difference to deposit stones, sand, etc. in the raw material (rice);

4) transferring the raw material (rice) from which the foreign matter is removed by a rice sorter;

5) extracting the selected rice by sending it to a rice extractor through a conveyor (conveyor);

6) transferring the extracted rice to a hydraulic jet rice washer to wash the rice through a powerful hydraulic jet;

7) sending the washed rice into a separator to separate water and rice;

8) pulverizing the separated rice in the form of liquid rice porridge (broth, grass) in a relatively concentrated concentration using a first mill and a second mill after mixing other ingredients such as wheat flour;

9) filtering the impurities by sending the rice porridge (broth, grass) in the liquid form to a filter;

10) Transfer the filtered liquid rice porridge (broth, grass) to a storage tank, and transfer a certain amount of rice porridge (broth, grass) from the storage tank to a kneading-type automatic rice porridge to convert into a fluid rice square piece shape. And moving the floating rice pieces to a steamer through a conveyor belt to steam the moving rice pieces into viscous solidified rice pieces while moving through the process of steaming.

11) transferring the solidified rice pieces to a primary pre-dryer to preliminarily dry the moisture content of the rice pieces;

12) freezing the rice pieces in order to prevent the rice pieces from sticking together by forming a thin film on the surface layer of the rice pieces by transferring the pre-dried rice pieces to the first layer of rice pieces;

13) recovering the rice pieces to the primary rice piece restorer, and aging the recovered rice pieces in a second layer rice piece freezer;

14) restoring the rice pieces again in the second rice piece restorer again;

15) cutting the rice pieces sent from the drum-type transient transporter to the desired width by the paper cutting strength;

16) quantitatively cutting the cut rice noodles in a quantitative cutter;

17) molding and shaping the cut rice noodles into a mold;

18) secondary drying the rice noodles after the molding and shaping by adjusting the moisture content to meet the product requirements of the rice noodles through a secondary dryer;

19) transferring the dried rice noodles to a cold fan to cool;

20) and sending the cooled rice noodles to a packaging transporter.

In using the sheet-type instant rice noodles manufacturing method according to the present invention as described above, during the process of changing the rice of the raw material into a relatively thick liquid rice porridge, the raw material of the rice is a grinding process, a stone making process using specific gravity, During the rice selection process and the hydraulic spray rice washing process, the raw material (rice) was pretreated until the rice was changed into liquid rice porridge to maintain the quality of the raw material (rice). During the process of conversion to the shape of the square pieces, the first pre-drying, freezing, the first recovery, aging, the second recovery process to prevent the tangling of the rice pieces and facilitate the development of the recovery process. Quality rice noodles were produced.

In addition, by adopting a multi-layered indirect type dryer with a conveyor belt conveying drying method that can control the air volume and temperature, it prevents aging and oxidation, forms micropores in the tissue of rice noodles, and restores the rice noodles for luxury recovery time. It is possible to shorten the water time and to make instant cooking regardless of the thickness of rice noodles.

All the manufacturing process according to the present invention maximizes the production efficiency by realizing all the processes from the input of raw materials to the finished product on a single production line with automation.

By using the instant rice noodles manufacturing apparatus according to the present invention, it is possible to realize the automation of all processes from the supply of raw materials to the production of finished products in the production of sheet type instant rice noodles having a high content of rice rather than the conventional production of extruded rice noodles. In addition, the sheet-type instant rice noodles prepared by the manufacturing apparatus having high rice content have excellent absorption of taste and aroma of sauces and soups by forming micropores through physical drying method during the manufacturing process, It blends well with the Korean menu.

In addition, it is possible to produce high-quality sheet-type instant rice noodles with excellent plurality and texture, regardless of the thickness of rice noodles, and improve the production efficiency through mass production.

Hereinafter, with reference to the accompanying drawings will be described in detail a sheet type instant rice noodle manufacturing apparatus according to a preferred embodiment of the present invention.

Figure 1 is a schematic view showing a sheet-type instant rice noodle manufacturing apparatus according to a production line according to a preferred embodiment of the present invention, Figure 2 is an enlarged view of portion A of Figure 1, Figure 3 is an enlarged view of portion B of Figure 1 4 is an enlarged view of a portion C of FIG. 1, and FIG. 5 is an enlarged view of a portion D of FIG.

1 to 5, the instant type rice noodle manufacturing apparatus of the sheet type according to the present invention, the bucket-type elevator (1) for transferring the raw materials, such as rice in order of the production line, and the blast polishing machine (2) And a specific gravity granulator (3), a rice separator (4), a rice transporter (5), a rice extractor (6), a hydraulic jet washing machine (7), a separator (8) for separating water and rice, , Primary grinder (9) and secondary grinder (10) for making rice porridge in a thick liquid state, a filter (11) for filtering liquid rice porridge, a rice porridge storage tank (12), and dough type automatic rice porridge Dropping machine 13, steamer 14, primary predryer 15, freezer 16, primary restorer 17, two-layer hanger type aging transporter 18, Secondary restorer 19, drum type transient transporter 20, noodle cutting strength 21, rice noodle transporter 22, metering cutter 23, automatic molding machine 24, secondary dryer ( 25), a cold air blower 26, and a package transporter 27 are included.

For reference, FIG. 2 is from the bucket type elevator 1 of FIG. 1 to the two-layer hanger type aging transporter 18 sequentially, and FIG. 3 sequentially from the freezer 16 to the secondary dryer 25. 4 shows the secondary dryer 25 and the cold air blower 26, and FIG. 5 shows an enlarged configuration of the package transporter 27. As shown in FIG.

With respect to the sheet-type instant rice noodle manufacturing apparatus according to the present invention having such components, it will be described in detail according to the drawings exemplified mainly to the main part performing the important function of the present invention.

Figure 6 is a cross-sectional view showing a coupling structure of the water jet rice washing machine 7 of the instant rice noodle manufacturing apparatus according to the present invention, the water jet rice washing machine 7 is a water supply motor 503, a rice extraction motor ( 504, a pipeline 505, a first washing tank 506, a second washing tank 507, and a third washing tank 508.

The water supply electric motor 503 and the rice washing tanks 506 and 507 are connected by pipes, and the funnel-shaped rice washer 7 has a first hydraulic spray gun 501 on the first washing tank 506. ) Is installed, and a second hydraulic spray gun 502 is installed above the second washing tank 507.

The gun barrel of the first hydraulic spray gun 501 enters a lower portion of the first washing tank 506, and the muzzle of the first hydraulic spray gun 501 is placed above the second washing tank 507. The gun barrel of the second hydraulic spray gun 502 enters the lower portion of the second washing tank 507, and the muzzle of the second hydraulic spray gun 502 lies above the third washing tank 508. .

The lower portion of the water supply electric motor 503 and the first washing tank 506 and the lower portion of the second washing tank 507 are connected to the pipeline 505 uniformly. The rice extraction motor 504 is connected to the rice extraction pipe 509, the rice extraction pipe 509 is entered into the lower portion of the third washing tank (508).

By the above configuration, the rice which is a raw material of the product is sequentially passed through the above-mentioned blow mill (2), specific gravity stone machine (3), and rice sorter (4) from the bucket type elevator (1) shown in Figs. Stones, sand, and miscellaneous substances contained in the rice are basically washed and filtered, and the washed rice enters into the first washing tank 506 with the help of the rice extractor 6. Since the rice washing tank 506 has a funnel shape, the rice is automatically narrowed to the center of the rice washing tank and reciprocated to facilitate the suction of the rice to the first hydraulic spray gun 501.

The water supply motor 503 causes the rice in the lower portion of the first washing tank to enter the inside of the first hydraulic injection gun 501, and the rice is transported to the muzzle of the first hydraulic injection gun 501, Rice and water are sprayed together into the second washing tank 507 through the high-strength spraying, and the first washing of the rice proceeds. Rice sprayed from the first washing tank 506 is precipitated into the lower portion of the second washing tank 507.

The second hydraulic spray gun 502 pumps the rice accumulated in the lower portion of the second washing tank 507 to be washed again. The second hydraulic spray gun 502 sprays water and rice together to the third washing tank 508. Through this process, the second washing of the rice proceeds. The rice transferred from the second washing tank 507 is precipitated in the lower portion of the third washing tank 508 and is transferred to the third washing tank 508 through the rice extraction motor 504 and the rice extraction tube 509. Rice is transferred into the separator 8 shown in FIG.

Thus, by the configuration of the hydraulic spray type rice washer 7, while the rice is sequentially transferred from the first rice washing tank to the second and third rice washing tank through a strong hydraulic spray, the rice washing proceeds, a strong hydraulic pressure The rice washing effect can be further enhanced by going through a total of two rice washing processes through spraying.

The raw material (rice) transported with water into the separator 8 is separated into water and rice in the separator 8, as shown in Figs. 1 and 2, and the first mill 9 and the second mill (10) is used to form a liquid rice gruel (broth, grass) with a relatively high concentration, and the liquid rice gruel (broth, grass) is again sent to the filter (11) to filter other impurities in the filter (11). After filtration, the liquid rice porridge (broth, grass) is transferred to the storage tank 12, and the storage tank 12 again has a certain amount of liquid rice porridge (broth, grass). Will be sent).

Next, with reference to Figures 7 and 8, Figures 7 and 8 is a main portion showing the coupling structure of the dough-type automatic rice cracker 13 of the instant rice noodle manufacturing apparatus of the sheet type according to an embodiment of the present invention Cross-sectional views.

As shown in the figure, the dough type automatic rice porridge dropping machine 13 of the instant rice noodle manufacturing apparatus of the sheet type according to the present invention includes a shelf 131, a rice porridge dropping tank trough (Manger Tank) 132; It is composed. The rice porridge trough tank 132 is installed on the shelf 131, one side of the rice porridge trough tank 132 is provided with a first electric motor 133 for controlling the motor. The first electric motor 133 is also installed on the shelf 131. In addition, a rotating bearing shaft 134 is installed on the shelf 131, and a rice porridge drop drum 135 is installed on the bearing shaft 134 to drop rice porridge. One side of the rice porridge dropping drum 135 is provided with rice porridge dropping support plate 137, and the control panel 138 is installed on both sides of the rice porridge dropping support plate 137. And, the adjustment screw nail 139 is installed on the rice porridge support plate 137 to adjust the position of the control plate 138, rice porridge adjustment scratching knife 1310 is installed on both ends of the rice porridge drop drum (135). An adjustment rod 1311 is installed in the rice porridge trough trough 132, and the adjustment bar 1311 is provided with means for preventing precipitation and accumulation of rice porridge on both sides, and an upper adjustment rod 1311. On the side is a transmission device 1312 is installed. The floating rice square pieces passing through the dough-type automatic rice cake dropping machine 13 are steamed through the steamer 14 while being transported on a conveyor belt. Will be converted to the side.

By the configuration of the dough-type automatic rice-dropping 13, the adjustment rod 1311 installed in the dough-type automatic rice-dropping is moving in the rice-dropping trough trough 132 under the action of the electric device. The rice porridge in the trough tank is prevented from sedimentation and accumulation, and also maintain the concentration of the rice porridge in the process of transferring the rice porridge on the rice porridge support plate 137, thereby improving the quality of the product, rice porridge drum (135) By adjusting the rotational speed of the drum on the)) can adjust the amount of the drum to pour the rice porridge, it is possible to adjust the thickness of the floating rice pieces, and also by installing the control plate 138 on the rice porridge support plate 137 The width of the square piece can be adjusted.

Next, FIG. 9 will be described.

9 is a cross-sectional view showing a coupling structure of a two-layer hanger type aging transporter 18 in which a refrigeration process and an aging process are collected in one device.

The first preliminary dryer 15, the freezer 16 and the first restorer 17 (see Figs. 1 and 2) are installed around the two-layer hook-type aging transporter 18. The two-layer structure The hook type aging transporter 18 includes an upper shelf 161 and a lower shelf 181, and first and second transmission devices 162 and 182 including an electric motor are installed on each shelf. The racks 163 and 183 are arranged on the transmissions 162 and 182 evenly arranged, wherein the interval between the racks 183 installed uniformly adjacent to each other on the second transmission 182 is the first transmission The upper portion of the device 162 is installed narrower than the interval between the hanger 163 installed adjacent to each other. In the middle portion of the upper shelf 161 and the lower shelf 181 is provided with a transport device 164 and the primary rice piece restorer 17.

The two-layer hanger type aging transporter 18 is divided into upper and lower two-layer structure in its configuration, the interval of the upper hanger 163 is easy for the freezing process and the humidity of the rice pieces of the comparatively high rice pieces In order to prevent tangling, a wider space is installed, and the space of the lower hanger 183 is easy to aging process and a narrow space is installed to accommodate a larger amount of rice pieces in the shelf. In addition, since the rice pieces are subjected to the freezing process, even if the interval between the hangers is narrow, the tangling phenomenon between the rice pieces does not occur. Therefore, it is possible to save space, improve production efficiency, and greatly shorten the aging time of the rice pieces during the freezing process.

Next, FIG. 10 will be described.

FIG. 10 is a sectional view showing the main parts of the coupling structure of the primary restoring device 17 of the sheet type instant rice noodles production apparatus according to the preferred embodiment of the present invention.

The primary rice piece restoring unit 17 includes a first shelf 171, a first drive mechanism 172, a scroll shaft transporter 173, a first spiral roller 174, and a first barrel. It comprises an elliptical roller 175, and a first driven elliptical roller 176.

The first drive mechanism 172 is provided with a first gear and a second gear, the first gear is connected to each other by a fourth gear and a chain installed on the first primary elliptical roller 175, the second gear Are connected to each other by a chain and a third gear on the scroll shaft carriage 173. The sixth gear installed on the first spiral roller 174 is connected to the fifth gear installed on the first main elliptical roller 175 by a chain. The elliptical roller 175 has an elliptical shape with a wide middle and narrow both ends.

By the configuration of the primary rice pieces restorer 17, since the shape of the frozen rice pieces pass through the elliptical roller is an elliptical shape to automatically unfold the folded rice pieces before freezing Tension is generated on the rice pieces, thereby restoring the development process.

Next, FIG. 11 will be described.

FIG. 11 is a sectional view showing main parts of the secondary rice square piece restoring device 19 of the sheet type instant rice noodles production apparatus according to the preferred embodiment of the present invention.

The secondary rice square piece restoring unit 19 includes a second shelf 191, a second driving mechanism 192, a second spiral roller 193, a second main elliptical roller 194, and It comprises a two driven elliptical roller 195 and a flat roller (not shown).

The second coarse elliptical roller 194 is provided with an eighth gear and a ninth gear, and the eighth gear is connected to each other by a chain with a seventh gear on the second drive mechanism 192, and the ninth gear Are connected to each other with the tenth gear on the second spiral roller 193.

Similar to the first elliptical roller, the second elliptical roller has an elliptical shape with a wide middle and narrow both ends.

By the configuration of the secondary rice square piece restorer 19, the folded rice square piece before aging is automatically unfolded while passing through the elliptical roller, in this process to induce the occurrence of tension in the rice square piece It makes not only easier to cut noodles in the process of making noodles, but also improves the quality of rice noodles.

Next, FIG. 12 will be described.

12 is a sectional view showing the main parts of the bonding structure of the automatic cutting machine 24 of the sheet type instant rice noodle manufacturing apparatus according to the preferred embodiment of the present invention.

The automatic molding machine 24 includes a main shelf 241, an electric motor 242, and an electric mechanism 243 installed in the main shelf.

The transmission mechanism 243 is divided into an upper transmission mechanism 2431 and a lower transmission mechanism 2432, the upper and lower transmission mechanism is configured in the same way as a chain wheel and chain, the chain of the upper transmission mechanism 2431 A flat weaving device 244 is provided on the top to flatten the rice surface, and a surface forming mold 245 is provided on the chain of the lower power transmission mechanism 2432.

By the configuration of the automatic cutting machine 24, by pressing the rice flat in the transfer process of the rice noodles to increase the shaping effect of the rice noodles, it is possible to maximize the production efficiency through automation.

In addition, the primary pre-dryer 15 and the secondary dryer 25 adopts a natural convection-type indirect drying method that blows from the bottom up differently from the existing direct drying method to form micropores in the tissue of rice noodles. It prevents the aging and oxidation of rice noodles, prevents the smell of odor (mold smell) due to the long time characteristic of rice noodles, and enables instant cooking by shortening the luxury time regardless of the thickness of rice noodles. In addition, the primary dryer and the secondary dryer are composed of a multi-layer structure of the belt transfer drying method it is possible to control the air flow rate and temperature.

Lastly, among the components of the sheet-type instant rice noodles manufacturing apparatus according to the present invention shown in Figure 1, drum type transient transporter 20, noodle strength 21, rice noodle transporter 22, and metering cutter 23 As an example of FIG. 3, the secondary dryer 25 and the cold air blower 26 are examples of FIG. 4, and the packaging transporter 27 is replaced with the example of FIG.

Then, the instant rice noodles manufacturing method according to the instant rice noodles manufacturing apparatus of the sheet type configured as described above will be described according to the manufacturing process.

Raw material input process

First, raw materials, such as rice, are put into the bucket type elevator 1.

Polishing process

Through the bucket-type elevator (1) in which the raw material, such as rice, is transferred, the rice is transferred to the blow polishing machine (2) for polishing.

Stonemaking process

The raw material (rice) polished by the blow grinding machine (2) is transferred to the specific gravity granulator (3) to remove stones, sand, and other impurities by using different points of rice, sand, and rice from the rice.

Screening Process

The raw material (rice) in which the masonry is completed is transported to a rice sorter (4) and sorted.

Extraction process

The rice selected by the rice selector (4) is passed through the rice transporter (5) is transferred to the rice extractor (6) and extracted.

Washing process

Raw material (rice) extracted from the rice extractor (6) is sent to a hydraulic spray type rice washer (7) is subjected to a washing process of the rice using a high-power hydraulic spray. In this process, the raw material (rice) is sequentially moved from the first rice washing tank 506 to the second rice washing tank 507 and the third rice washing tank 508 to use high-pressure hydraulic spraying twice in total. After the washing process of the rice, after washing, the rice is transferred to the rice separator (8) to separate the water and rice to obtain a clean washed rice.

1st and 2nd grinding process

The washed raw material (rice) comprises 80-90 parts by weight, other components, that is, 8-12 parts by weight of wheat flour, 4-6 parts by weight of sweet potato starch, 0.6-1.0 parts by weight of refined salt, 0.2-0.3 weight of flavor oil After adjusting to include the wealth, the first grinder (9) to move to a thicker rice gruel (broth, grass) to grind in the form of a thicker liquid rice gruel (broth, grass) through the second grinder (10) Crush it to

Filtration process

As described above, the first and second crushed liquid rice gruel (broth, grass) is moved to the filter 11 to remove impurities remaining and transferred to the rice gruel storage tank (12).

Steaming process

Through the paste storage tank 12, a certain amount of rice porridge is transferred to the dough type automatic rice porridge dropping (13), the rice porcelain through the dough type automatic rice porridge dropping (13) Is converted to a form. Looking at the conversion process, the rice porridge dropping plate (137) through the rotation of the rice porridge dropping drum 135 installed on one side of the rice porridge moved into the rice porridge trough trough 132 in the dough-type automatic rice porridge dropping (13) At the same time, the control rod 1311 performs a reciprocating motion under the action of the electric device 1312 in the rice porridge trough tank 132, thereby causing the rice porridge precipitation phenomenon in the rice porridge trough tank 132 to flow. In addition, the thickness of the floating rice pieces is controlled by the rotational speed of the rice porridge drum 135 controlled by the first electric motor 133, the faster the rotation speed of the drum is the thickness of the floating rice pieces The thicker, the slower the rotational speed of the drum 135, the thinner the thickness of the floating rice pieces. And, the width of the flexible rice pieces can be controlled by varying the distance between the control plate 138 installed on the rice porridge falling plate 137.

The flatly coated fluid rice pieces are steamed through the steamer 14 while being transported on the conveyor belt, and the rice pieces that were flown through this process are converted into the solidified rice pieces.

Primary drying process

The solidified rice pieces are transferred to the primary pre-dryer 15 on a conveyor belt and dried to lower the humidity (moisture content) on the surface of the solidified rice pieces.

Freezing and Aging Process

The first pre-dried rice square pieces to form a thin film on the surface of the rice square pieces from the upper shelf 161 in the two-layer hanger type aging transporter 18 to prevent tangling with each other, wherein the two-layer structure The space between the rack 163 in the upper shelf 161 of the hook-type aging transporter 18 is formed to be wider to further improve the freezing effect by increasing the distance between neighboring rice pieces.

Then, this rice square piece is sent to the primary rice square piece restoring machine 17, where the first driven elliptical roller 176 and the first driven elliptical roller 175 are passed, and then the scroll shaft carriage 173 It is transferred to the lower layer of the freezer (16) through.

During the process of passing the rice pieces, the elliptical rollers take the oval shape, so that the rice pieces are tensioned by automatically unfolding the folded rice pieces before freezing, thereby helping to restore the rice pieces. And, during the manufacturing process of the lower shelf shelf 181 of the two-layer hanger type aging transporter, the interval between the hanger 183 on the second transmission device inside the narrow installation of neighboring rice square pieces The space can be saved by narrowing the interval. In addition, since the rice pieces have already undergone the first preliminary drying and freezing process before they enter the lower shelf 181 of the two-layer hanger type aging transporter, even if the spacing between neighboring rice pieces is narrow, no tangling phenomenon occurs. Do not.

The rice pieces are transferred back to the second rice piece restoring machine 19. The manufacturing process is carried out on the same principle as the primary rice piece restoring machine 17 by the generation of tension using an elliptical roller. This makes the post-treatment process of the rice pieces easier and more convenient.

Tax saving process

After completing the restoration process, the rice square pieces are transferred to the noodle strength (21) via the drum-type transient transporter (20), and the noodle length is reduced to an appropriate width to meet the product requirements.

Cutting process

And the noodle-cut rice noodles are transferred to the quantitative cutter 23 by using the plane transporter 22 is quantitatively cut to meet the product requirements.

Molding and Orthopedic Process

The metered rice is automatically cut into square and round molds 245 and is pressed and simultaneously transferred to an automatic molding machine 24 to automatically mold the rice.

Looking at the manufacturing principle, the rice noodle forming frame 245 is automatically sent on the lower transmission mechanism 2432 of the automatic molding machine 24, while at the same time flattening the flat weaving device on the upper transmission mechanism (2431) 244) also enters the forming mold 245 of the automatic molding machine 24, after forming and shaping the rice surface for a predetermined time, the plain weaving device 244 is formed under the operation of the upper transmission mechanism 2431 Departure from (245).

Secondary drying process

The shaped and shaped rice noodles are sufficiently secondary dried through a secondary dryer 25.

Cooling process

After the secondary drying, the rice noodles are cold-air dried by the cold air blower 26.

Packing process

The cold-dried rice noodles are transferred to the packaging transporter 27 to go through the packaging process to the finished product.

The production line is made of the entire process from the raw material supply to the finished product manufacturing of the present invention, all the production process including the transfer process of the raw material is made of automation to maximize the production efficiency to enable mass production.

In addition, it is possible to improve the quality of the product through the pre-treatment of the raw material after the input of the raw material in the process and batch production through drying, cooling, aging, molding and shaping, secondary drying, and packaging of rice noodles.

Overall, the instant rice noodles of the sheet type according to the manufacturing apparatus and the manufacturing method of the present invention have excellent source absorption ability and excellent digestion absorption ability by forming pores through a physical drying method, and unlike soup rice noodles such as Vietnam and other domestic products of other countries It does not sink in, but floats on water. In addition, excellent luxury restoring power allows instant cooking, instant cooking is possible without being called water.

When comparing the instant rice noodles of the sheet type and the existing rice noodles / rice noodles carried out according to the present invention are shown in the table below.

<Comparison Table of the Invention Rice Noodles with Conventional Rice Noodles / Rice Noodles>

     division      Invention rice noodles  Korean traditional rice noodles    Vietnamese rice noodles Rice content (parts by weight) 80-90 15-80 over 90 Manufacturing method Sheet type method     EXTRUDER way    Sheet type method Cotton thickness 0.4 ~ 1.2mm      0.7 ~ 1.0mm    0.6 ~ 0.7mm or less Source Absorption Great         weakness         weakness Shout Great         weakness         weakness Dissolution none         plenty         none Main raw material Rice ingredients: 80-90 parts by weight
(Other ingredients: 8-12 parts by weight of wheat flour, 4-6 parts by weight of sweet potato starch, 0.6-1.0 parts by weight of refined salt, 0.2-0.3 parts by weight of flavor oil) High in flour Almost rice
However, when manufacturing instant rice noodles
15-30 parts by weight of modified starch adding Instant restore
Frozen cotton manufacturers  Development possible  Impossible to develop  Impossible to develop characteristic -Noodles are not blown so group meals are possible.
-Boiled in water after boiling
-Excellent luxury / plurality
-Applicability of products such as soup, stir-fry, sauce, bibimbap and sarubi
-Blow easily and break
 Group meal cooking impossibility
Extrusion method (round)
 Applicability local
-Sinking in water after boiling
Limited application to soup cups
-Hard to cook and hard to cook.
-Sinking in water after boiling
-Hard to apply industrial products Cooking time
And manner -3-4 minutes
-Excellent luxury / plurality
-Applicability of products such as soup, stir-fry, sauce, bibimbap and sarubi
One-touch method
-Instant cooking -3-4 minutes
-Excellent luxury / plurality
 Limited application to soup cups only
-No way to boil
-It is impossible to apply various industrial products -6-8 minutes
Poor / plural deterioration
-Hard to apply industrial products
-Limited to restaurants / direct cooking
Two-touch
-Soaked in water and used Price / Economy Price equal to or less than ramen Price more expensive than ramen Price more expensive than ramen

In addition, the characteristics of the instant rice noodles according to the present invention are listed as follows.

1) The rice noodles according to the present invention can be restored in a short time regardless of the thickness of the instant frozen noodles and instant cup noodles.

2) The rice noodle according to the present invention forms fine pores in the noodle during the manufacturing process, i.e., the cooling process, the aging process and the restoring process, thereby improving the gelatinization and rejuvenation and absorbing the taste and flavor of the sauce and broth. It is excellent and blends well with the original sauces and broths of the dish, which goes well with the Korean menu.

3) Among the imported rice noodles, the instant type is shortening the gelatinization time by adding modified starch, etc., but there is a disadvantage that it does not match with the sauce due to the addition of starch, but the rice noodles according to the present invention go well with the sauce.

4) Existing imported rice noodles have a hard elution and have a dull or hard texture over time, so the noodles and sauce are out of order to satisfy the soft and chewy texture that Koreans prefer, but according to the present invention The rice noodles retain their soft and chewy taste even after the cooking is completed, and the noodles are not easily blown over time.

5) Existing imported rice noodles are separated from the sauce or broth, and the noodles sink to the bottom of the soup, making it impossible to visually reproduce the sense of volume, and there is a limit to preparing them as industrial products of soup type, but the rice noodles according to the present invention do not sink well. .

6) Existing rice noodles are difficult to dissolve and use after soaking in water for a long time, but the rice noodles according to the present invention is not.

7) Existing rice noodle is suitable only for products for soup, rice noodle according to the present invention is applicable to a variety of products such as bibimb / jjajang / curry / stir-fried noodles.

As described above, the embodiments of the present invention have been described with reference to the drawings, which are merely for explaining the present invention, and various modifications are possible from the detailed description of the present invention as long as one having ordinary knowledge in the technical field to which the present invention belongs. You will understand.

Figure 1 is a schematic diagram showing an apparatus for producing instant rice noodles of the sheet type according to a preferred embodiment of the present invention.

2 is an enlarged view of a portion A of FIG. 1;

3 is an enlarged view of a portion B of FIG. 1;

4 is an enlarged view of a portion C of FIG. 1;

5 is an enlarged view of a portion D of FIG. 1;

Figure 6 is a main cross-sectional view showing a coupling structure of a hydraulic spray type rice washer of the instant type rice noodle manufacturing apparatus of the sheet type according to a preferred embodiment of the present invention.

Figure 7 is a cross-sectional view showing the main structure of the bonding type of automatic rice gruel dough type of instant rice noodles production apparatus of the sheet type according to a preferred embodiment of the present invention.

Figure 8 is a sectional view showing the main portion of the dough-type automatic rice porridge dropping of the instant rice noodle manufacturing apparatus of the sheet type according to a preferred embodiment of the present invention.

Figure 9 is a main cross-sectional view showing a coupling structure of the two-layer hanger type aging transporter of the sheet-type instant rice noodles production apparatus according to a preferred embodiment of the present invention.

Figure 10 is a sectional view showing the main portion showing the coupling structure of the primary restorer of the instant type rice noodle manufacturing apparatus of the sheet type according to a preferred embodiment of the present invention.

Figure 11 is a sectional view showing the main portion showing the coupling structure of the secondary restorer of the instant type rice noodle manufacturing apparatus of the sheet type according to an embodiment of the present invention.

Figure 12 is a sectional view showing the main part of the coupling structure of the automatic cutting machine of the sheet type instant rice noodles production apparatus according to a preferred embodiment of the present invention.

             <Description of the symbols for the main parts of the drawings>

             1: bucket type elevator 2: blow grinding machine

             3: specific gravity stone machine 4: rice separator

             5: Rice transporter 6: Rice extractor

             7: Hydraulic Jet Washer 8: Separator

             9: first grinder 10: second grinder

            11: filter 12: rice porridge storage tank

            13: Rice dumpling 14: Steamer

            15: primary predryer 16: freezer

            17: Primary Restoration Machine 18: Aging Transporter

            19: secondary restorer 20: drum-type transient transporter

            21: Jeonje-ji Century 22: Rice noodle transporter

            23: metering cutter 24: automatic molding machine

            25: secondary dryer 26: cold air fan

            27: packing machine

Claims (36)

In the device for producing a rice noodle using a rice that has been subjected to grinding, crushing, sorting, transportation and extraction process, Hydraulic spray type washing machine for washing with high force water pressure, rice and water separator, primary grinder which grinds the rice separated from the rice and water separator to make thick rice porridge, and pulverizes the primary crushed rice porridge into finer tissue A second grinder, a filter for filtering impurities from the rice porridge, a rice porridge storage tank for storing the filtered rice porridge, a dough type automatic rice porridge dropping a certain amount of rice porridge from the rice porridge storage tank, and flattening the dropped rice porridge Steam steamer converted into a type of liquid rice pieces of one form steaming, a primary pre-dryer to pre-dried the steamed solidified rice pieces, a freezer to freeze the dried rice pieces, the frozen rice pieces The first restorer to restore the first, the two-layer hanger aging water to aging the first restored rice pieces through a hook-type process For example, the secondary restorer for the secondary recovery of the aged rice pieces, the drum-type transit transporter for transporting the restored rice pieces, the noodle strength to cut the transported rice pieces to a desired width, the cut A rice noodle transporter for transferring rice noodles, a quantitative cutter for cutting a predetermined amount of rice noodles transported from the rice noodle transporters, an automatic molding machine for shaping the rice noodles cut at a predetermined amount into a molding mold, and a moisture to meet the product demands. Sheet type instant rice noodle manufacturing apparatus, characterized in that it comprises a secondary dryer for adjusting the content, a cold air cooler for cooling the dried rice noodles to a predetermined level, and a packaging transporter for packaging the standardized dry-cooled rice noodles in units of products for sale. . The method of claim 1, The water jet rice washing machine is a sheet-type instant rice noodle manufacturing apparatus comprising a water supply motor, a rice extraction motor, a first washing tank, a second washing tank, a third washing tank. 3. The method of claim 2, Sheet type instant rice noodles manufacturing apparatus, characterized in that the pipeline is connected between the water supply motor and the washing tank. 3. The method of claim 2, Sheet-type instant rice noodle manufacturing apparatus, characterized in that the hydraulic spray gun is installed on the first washing tank, the second washing tank, respectively. 3. The method of claim 2, The rice-type instant rice noodle manufacturing apparatus, characterized in that the rice extraction tube is connected to the rice extraction motor. The method of claim 1, The dough type automatic rice porridge dropping device is a sheet type instant rice noodle manufacturing apparatus, characterized in that it comprises a shelf and a dropping tank trough located on the shelf top. The method of claim 6, One side of the rice porridge trough tank manufacturing apparatus of a sheet type instant rice noodles, characterized in that the first electric motor is installed. The method of claim 6, Sheet-type instant rice noodle manufacturing apparatus, characterized in that the rotating bearing shaft is installed on the shelf. 9. The method of claim 8, Sheet-type instant rice noodle manufacturing apparatus, characterized in that the rice porridge drop drum for dropping rice porridge buried rice porridge on the bearing shaft. 10. The method of claim 9, Sheet-type instant rice noodles manufacturing apparatus, characterized in that the rice porridge dropping plate is installed on one side of the rice porridge dropping drum. The method of claim 10, Instant rice noodles manufacturing apparatus of the sheet type, characterized in that the control plate is installed on both sides of the rice porridge drop support plate. The method of claim 10, Sheet-type instant rice noodle manufacturing apparatus, characterized in that the adjustment screw is installed on the rice porcelain drop support plate. 10. The method of claim 9, Sheet rice instant noodle manufacturing apparatus, characterized in that the rice porridge control scratching knife is installed on both ends of the rice porridge drop drum. The method of claim 6, The instant rice noodle manufacturing apparatus of the sheet type, characterized in that the adjustment rod is installed in the rice porridge drop trough tank. The method of claim 14, Sheet-type instant rice noodle manufacturing apparatus, characterized in that provided on both sides of the control rod is a rice porridge precipitation and accumulation phenomenon prevention means. The method of claim 14, Sheet type instant rice noodle manufacturing apparatus, characterized in that the transmission device is installed on the upper side of the control rod. The method of claim 1, The two-layer hook-type aging transporter sheet type instant rice noodles manufacturing apparatus, characterized in that it comprises an upper shelf and lower shelf. 18. The method of claim 17, Sheet-type instant rice noodle manufacturing apparatus, characterized in that the first and second transmission device is installed on the upper shelf and lower shelf. 19. The method of claim 18, Sheet-type instant rice noodles manufacturing apparatus, characterized in that the hanger is uniformly arranged on each transmission device. 20. The method of claim 19, The sheet type instant rice noodle manufacturing apparatus, characterized in that the interval between the hanger is installed evenly adjacent to each other on the upper portion of the second transmission device is narrower than the interval between the hanger is installed adjacent to each other on the upper portion of the first transmission. 18. The method of claim 17, Sheet-type instant rice noodle manufacturing apparatus, characterized in that the transporter and the primary rice square piece restoring device is installed in the middle portion of the upper shelf and lower shelf. The method of claim 1, The first rice square piece restoring device includes a first shelf, a first drive mechanism, a scroll shaft transporter, a first spiral roller, a first pivotal elliptical roller, and a first driven elliptical roller. Manufacturing equipment. 23. The method of claim 22, The first type drive rice instant noodle manufacturing apparatus, characterized in that the first gear and the second gear is provided. 24. The method of claim 23, The first gear is instantaneously seated, characterized in that the first gear is connected to each other by a chain and the fourth gear installed on the first elliptical roller, the second gear is connected to each other by a chain and the third gear on the scroll shaft carriage. Rice noodle maker. 23. The method of claim 22, The sixth gear is installed on the first spiral roller is a sheet type instant rice noodle manufacturing apparatus, characterized in that connected to the fifth gear and the chain installed on the first primary elliptical roller. 23. The method of claim 22, The first primary elliptical roller and the first driven elliptical roller sheet-type instant rice noodle manufacturing apparatus, characterized in that the middle is wide and narrow both ends of the elliptical shape. The method of claim 1, The secondary rice square piece restoring device is a sheet-type instant rice noodles production, characterized in that it comprises a second shelf, a second drive mechanism, a second spiral roller, a second driven elliptical roller, a second driven elliptical roller, a flat roller Device. 28. The method of claim 27, The second main elliptical roller is provided with an eighth gear and a ninth gear, and the eighth gear is connected to each other by a chain with a seventh gear on the second drive mechanism, and the ninth gear is the second spiral roller. Sheet type instant rice noodles manufacturing apparatus, characterized in that connected to each other with the tenth gear on the top. 28. The method of claim 27, The second elliptical roller sheet-type instant rice noodles manufacturing apparatus, characterized in that the middle is wide and narrow both ends of the elliptical shape. The method of claim 1, The automatic molding machine is a sheet type instant rice noodle manufacturing apparatus, characterized in that it comprises a main shelf, an electric motor, an electric mechanism installed in the main shelf. 31. The method of claim 30, The electric machine includes an upper electric drive and a lower electric drive, each of the seat type instant rice noodle manufacturing apparatus, characterized in that the chain wheel and the chain is configured identically. The method of claim 31, wherein Sheet type instant rice noodles manufacturing apparatus, characterized in that the flat weaving device is installed on the chain of the upper transmission mechanism to flatten the rice surface. The method of claim 31, wherein Sheet type instant rice noodles manufacturing apparatus, characterized in that the rice noodle forming mold is installed on the chain of the lower power mechanism. The method of claim 1, The first preliminary dryer and the second dryer is a sheet-type instant rice noodle manufacturing apparatus, characterized in that it adopts a natural convection-type indirect drying method blowing from the bottom up. A method of producing instant rice noodles using rice, the method of producing instant rice noodles of the sheet type, characterized in that it comprises the steps as described below in the manufacturing process: 1) extracting the rice by grinding, crushing, screening, transporting; 2) transferring the extracted rice to a hydraulic spray rice washer to wash the rice through a strong hydraulic spray; 3 ) sending the washed rice into a separator to separate water and rice; 4) mixing the separated rice with components other than rice and pulverizing it into a form of liquid rice porridge in a relatively thick liquid form using a first mill and a second mill; 5) filtering the impurities by sending the rice porridge in the liquid form to a filter; 6) Transfer the filtered rice gruel in liquid form to a storage tank, send a predetermined amount of rice gruel from the storage tank to a kneading type automatic rice gruel to convert it into a floating rice cube shape, and convert the liquid rice square piece into a conveyor. Moving to a steamer on a belt to steam through steaming from viscous to viscous solidified rice pieces; 7) transferring the solidified rice pieces to a primary pre-dryer to preliminarily dry the moisture content of the rice pieces; 8) freezing the rice pieces in order to prevent the rice pieces from sticking together by forming a thin film on the surface layer of the rice pieces by transferring the pre-dried rice pieces to the first layer of rice pieces; 9) sending the rice pieces to the primary rice piece restoring unit, and aging the restored rice pieces in a two-layer rice piece piece freezer; 10) restoring the rice square pieces again in the second rice square piece restorer; 11) cutting the restored rice pieces sent from the drum-type transient transporter to the desired width by the paper cutting strength; 12) quantitatively cutting the cut rice noodles in a quantitative cutter; 13) molding and shaping the cut rice noodles into a mold; 14) secondaryly drying the molded and shaped rice noodles by adjusting the moisture content to meet the product requirements of the rice noodles through a secondary dryer; 15) cooling the dried rice noodles by transferring them to a cold fan; 16) packing the cooled rice noodles by sending them to a packaging transporter. 36. The method of claim 35 wherein The rice and other ingredients other than rice include 80-90 parts by weight of rice and 8-12 parts by weight of wheat flour, 4-6 parts by weight of sweet potato starch, 0.6-1.0 parts by weight of refined salt, and 0.2-0.3 parts by weight of flavor oil. Method for producing instant rice noodles of the sheet type.

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